Podcasts about rackhouse

That's a wrap for 2024. We hope you enjoyed the episodes as much as we enjoyed making them. We'll end the year on with a couple of beers from two of our favorite breweries.  Martin brought 3 Fonteinen Prium Mirabelle blend no 25. This geuze has Mirabelle plums added and was added to Olorosso barrels. This is one of our favorite blends that 3F makes. Stefan brought Lervig Silent Exchange by Rackhourse. The Rackhouse series is an outstanding line from Lervig. They always bring a high level of quality and flavor. Silent Exchange is a collaboration with Pohjala. They take the imperial stout and blend Finnish rye, maple syrup and put it in bourbon barrels. Have a happy holidays every and we'll see you in 2025. #beer #craftbeer #drinks #geuze #lambic #imperialstout #barrelaged

Advent 2022 Day 24 is here and it's OMG...back to back Lervig beers and it's our 500th episode. Now that's the way to end this Advent. Lervig Coconut Coffee Stout by Rackhouse is an imperial stout with coconut, rum and bourbon. It's lots of wood notes and sweetness. You just want to open presents and sip this beer. Since it's our 500th episode we have a bonus beer review as well. Evil Twin has the Christmas beer for you. Christmas Eve at a New York City Hotel Room Royal Suite Edition is an imperial stout with marshmellows, coconut, vanilla and cocoa nibs. Merry Christmas everyone! #drinks #beer #craftbeer #advent2022 #imperialstout #lervig #eviltwin

Produced by Foundersuite (www.foundersuite.com), "How I Raised It" goes behind the scenes with startup founders and investors who have raised capital. This episode is with Richard White, CEO of Fathom (www.fathom.video), an app that plugs into Zoom and helps you recall and share important moments from your meetings. In this episode, we talk about his previous company Uservoice, the pros and cons of strategic investors (in his case, Zoom invested in Fathom), why he raised funds from 90 investors over multiple smaller rounds with no lead investors, why he decided to go through Y Combinator even though he's a seasoned (3x) entrepreneur, tips for getting into Y Combinator, and more. Fathom most recently raised a $4.7 million seed round from over 90 early-stage investors. Zoom's Apps Fund was a strategic investor. Other funds include Maven Ventures, Character.vc, Active Capital, Global Founders Capital, Rackhouse.vc, Soma Capital, BoxOne Ventures, Quiet Capital, Immeasurable, Liquid2 Ventures, Valley Oak Investments, Hashtag Blessed, Whoa.vc, and Friale. Individuals include Bill Tai (Angel Investor in Zoom), Matt Ocko (Angel Investor in Zoom), Oleg Rogynskyy (CEO, People.ai), Steve Huffman (CEO, Reddit), Emmett Shear (CEO, Twitch), Justin Kan (Co-Founder, Twitch), Kyle Vogt (CEO, Cruise), Daniel Kan (Co-Founder, Cruise), Finbarr Taylor (CEO, Shogun), Immad Akhund (CEO, Mercury), Viral Bajaria (Founder/CTO, 6sense), Parm Uppal (CRO, DataRobot), Aaron King (CEO, Snapdocs), Aaron Rankin (CTO, SproutSocial), Jay Jamison (CPO, Quick Base), Alex MacCaw (Founder, Clearbit), Arram Sabeti (Founder, ZeroCater), Josh Buckley (Former CEO, ProductHunt), Rich Liu (Former COO Lattice), Chris Fanini (Co-Founder, Weebly), Nick Raushenbush (Co-Founder, Shogun), Jacob Rosenberg (Co-Founder, LendUp), Mikhail Seregine (Co-Founder, Outschool), Vikas Gupta (CEO, Wonder Workshop), Jinal Jhaveri (CEO, enable.us), Jeff Whitlock (Founder, Pingpong), Adam Michalski (CEO, Partnered), Andrew Chen (Co-Founder, Explo), Cedric Dussud (Co-Founder, Narrator.ai), Dwight Crow (Co-Founder, Whisper.ai), Jamie Quint (Uncommon Capital), Benjamin Bryant , Chris Evans, Jason Hunt, Maggie Gryko, Matthew Fong, Michael Keller, Nitin Shantharam, Shaan Puri, Leslie Lai, Zach Sherman, Zach Waterfield, Reza Hussein, Kutta Srinivasan, Jaclyn Kossmann, Eugene Zarakhovsky, Mujtaba Wani, Will Laufer, Eleanor Dorfman, Rustam Lalkakaas well as the CEOs of Reddit, Twitch, Cruise, Mercury, People.ai, Snapdocs and Shogun. How I Raised It is produced by Foundersuite, makers of software to raise capital and manage investor relations. Foundersuite's customers have raised over $9 Billion since 2016. Create a free account at www.foundersuite.com.

Joining us this week to explore this topic is Kevin Novak, Managing Partner & Founder at Rackhouse Venture Capital, an early-stage VC fund that backs data founders, regardless of sector or geography. Before that, he was an angel investor at Jigsaw Venture; an early-stage venture fund focused on founders and firms that sit at the intersection of AI and ML and the real world. Before that, he was at Renegade Partners, a VC firm that helps founders navigate the pivotal phase of their development. And before this, he was head of data science at Uber during their early days.

Männerabend #192 – Lervig Rackhouse! Dennis, Reinhold, Nico und Hendrik probieren sich heute durch die brandneue und limitierte “Rackhouse Series” aus dem Hause Lervig. Lervig ist bekannt für fantastische Biere, wie zum Beispiel das 3 Bean Stout (Bourbon Barrel Ages), und wir probieren heute diese 4 Granaten: Lervig Canadian Lunch By Rackhouse Lervig Black Forest […]

Welcome to the Built in Iowa Podcast! On today's episode we have Dannie Strable from RackHouse Whiskey Club. RackHouse Whiskey Club was founded in 2017 and is located in Central Iowa. RackHouse is a whiskey subscription service that ships two bottles of craft whiskey from distillery's around the country to your home every other month. Dannie had the idea after he toured a craft distillery in Florida and heard the incredible story. The next time he had a glass of whiskey it tasted different. Dannie noted that a lot of these craft distilleries struggled with their marketing and filled the void with their storytelling expertise. Dannie has two co-founders that have been on this journey together. RackHouse started founder bootstrapped, friends & family, and outside investment. They are focusing on running a lean and mean operation. Dannie alluded to that raising investment may not always be the best idea, but it may take a little bit longer to grow. RackHouse really focuses on the customer experience, so much so, that Dannie will personally write letters to members as well as call them on the phone. Dannie mentions that it is perfectly okay to not now what you are doing when you are starting out as a new founder or entrepreneur. You can find RackHouse Whiskey Club's website HEREYou can find RackHouse Whiskey Club's Facebook HEREYou can find RackHouse Whiskey Club's Twitter HEREYou can find RackHouse Whiskey Club's LinkedIn HEREDoes your business need help tracking their assets? Check out Grey Trunk RFID for a low cost, out of the box solution that can be setup in under a day!Head to our website and subscribe to our newsletter HERE Check out Built in Iowa's Facebook HERECheck out Built in Iowa's Twitter HERE

There are a lot of great whiskey clubs out there. I enjoy RackHouse Whiskey Club and we take a look inside their most recent gift!

There’s a new chapter in the history books for Kentucky Peerless Distilling Company. A thriving distillery that had been lost during prohibition is now reemerging right in the heart of downtown Louisville. Corky Taylor, CEO of Peerless, joins the show to share his story. After being bored with retirement, Corky decided to risk it on building a distillery and fighting with a team of lawyers to reclaim their original DSP-50 designation. We talk more about their rye, the recent bourbon release, and some stories from when he was roommates with the Allman brothers. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at uofl.me/pursuespirits. At Barrell Craft Spirits, they explore whiskey in an entirely new way. The team selects and blends barrels of whiskey into something greater than the sum of its parts. Find out more at BarrellBourbon.com. The 2019 Kentucky’s Edge Bourbon Conference & Festival pairs all things Kentucky with bourbon. It takes place October 4th & 5th at venues throughout Covington and Newport, Kentucky. Find out more at KentuckysEdge.com. Central Kentucky Tours offers public and private bourbon tours for groups from 2 to 55. Learn more at CentralKentuckyTours.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: Denny's Bourbon Menu: https://vinepair.com/booze-news/dennys-bourbon-menu-pancakes/ Sweet spot for aging bourbon: https://www.winemag.com/2019/08/12/ultra-aged-spirits-ripping-you-off/ Can liquor go bad?: https://www.bustle.com/articles/99585-does-alcohol-go-bad-yep-so-heres-how-long-you-have-to-finish-off-your-favorite This week’s Above the Char with Fred Minnick talks about marketing to children. Tell us about growing up in Hawaii. Where does the name Corky come from? What is the history of Peerless? What happened during prohibition? What made you decide to bring the brand back? Why Louisville? Tell us about getting your original DSP number back. Was it hard to make such a big investment? Why was it important to wait to release your own product vs. sourcing? What differentiates you from other brands? What systems are you investing in? If you were younger, would you have focused as much on quality as you are now? Tell us about the bottle and the price point. Why does rye age quicker than bourbon? Is the price of the rye going to go up when it is older? Tell us about the small batch and single barrel. What is your definition of small batch? Were your recipes trial and error? What other ryes do you like? Who are you teaming up with for barrels? How did you chose your Master Distiller? What's your connection to General Patton? What about the Allman Brothers? 0:00 Hey everybody. Are you interested in looking at the distilling process and pairing that with key business knowledge such as finance, marketing and operations, then you should check out the online distilled spirits business certificate from the University of Louisville. It's an online program. It can be completed in as little as 15 weeks. It's taught by both of you have all business faculty and corporate fellows. So you're getting real experience from real experts at the most renowned distilleries, companies and startups in the distilling industry. And all that's required is a bachelor's degree. Go to business.louisville.edu/onlinespirits. You know, 0:35 you play League baseball or be three core keys on two teams, you know, so to be so everybody's name. 0:43 It was the new john back then. Yeah, they will. Everybody says, everybody looks. 1:00 Welcome back. It's Episode 216. of bourbon pursuit. I'm Kenny, and we've got some news to run through. And we've got some exciting news that's coming from old forester there. 1910 old fine whiskey we talked about on the show with Jackie's I can before and it exceeded the expectations that old forester ever would have known about. It was their fourth and final expression of the old foresters, whiskey row series, and it's sold out across the nation, but it's now being announced that'll be back on shelves at the end of the month. You know, the idea of pairing bourbon and food and even infusing bourbon and food is nothing new, but some might wonder, have we gone too far? Well, the commercialization of bourbon continues as a Denny's. You know that place with moons over my hammy is announcing a new bourbon themed menu for fall. It's called Big bourbon flavors. The menu features a range of bourbon inspired dishes to enjoy throughout the day. So for breakfast, you've got the apple bourbon pancake breakfast that has two flaxseed multigrain pancakes with a caramel apple walnut bourbon sauce. And for lunch and dinner. You've got two classic bourbon dishes, the bourbon bacon burger, which is topped with a bourbon sauce. And then you've got the bourbon chicken sizzling skillet, which sees a grilled chicken breast coated in a bourbon glaze. And as with any rare bourbon release, this is a limited time offer and you can read more about this with a link to vine pair calm in our show notes. What's the sweet spot for Bourbons age? You know if you follow along with the podcast you would know after hearing all kinds of master distillers and master blenders that ages and everything and heck, we know that when we go on barrel pics, and we have this notion that higher age is better but there's a reason why you're gonna end up seeing barrels of stuff that has been rejected for last year Craig 23 that just gets dumped into standard Evan Williams tanks. And there's a new article by wine mag calm that interviewed four roses master distiller Brent Elliot, about that sweet spots, and bread said that the majority of barrels speak and around the fire 10 year range. And in this range is when all the immature character of the white dog is gone. And there's a light and bright and delicate balance of the flavors from the grains and the fermentation that had developed in the barrel. And with the barrel to create that perfect balance. And beyond the 12 year ranges, we're going to start seeing fewer and fewer of those actually, quote unquote improving each year. You can read more about bourbon rum, scotch and army sweet spots, which surprisingly, Armagnac was at 50 years old, with the article from wine mag in our show notes. Do you have an old dusty bottles still sitting on the shelf? And more importantly, have you opened it? Well, I guess this kind of goes for any bottle of bourbon that you have open. And you're now wondering, how long do I have to drink this before it goes bad or maybe just changes completely. According to researchers at Bacardi they presented their findings at the annual Tales of the cocktail convention in New Orleans, and everyday factors such as temperature fluctuations, light exposure, and oxidation can lead to rapid fire beard aggregation. And this can really severely alter both of the color and the flavor of alcohol stored in glass bottles. Bacardi flavor, scientists conducted a series of experiments on the effects of temperature fluctuations on its rum and found that temperature changes can degrade an organic molecule called Turpin. And this alters the flavor of the alcohol to by exposing various glass bottles stored to UV radiation. It actually intended to try to simulate the effects of sunlight. And researchers found that over a period of 10 days of exposure, bourbon lost 10% of its color while scotch lost 40%. But color is never just color when it comes to alcohol color changes are indicative of flavor changes to and researchers concluded that whiskey has an almost indefinite shelf life if you leave it unopened and stored in a cool space. However, once you open it, the rules of the game start changing in order to best protect the flavor profile from oxidation. If you have a bottle that is less than half, you should drink it within a year. And if you have less than a quarter of a bottle left, you have about three to four months before it starts to get questionable. You can read the entire article from bustled calm in our show notes. Are you a Patreon supporter of ours. But we had recently launched a new Discord server where everybody can come and chat daily in real time. There's a lot of talk going on about the podcast on a daily basis. And for me seriously, it's almost hourly because I'm giving updates of what's coming in through email and other kind of news that we necessarily don't always talk about on the podcast, but there's just loads of bourbon talk. So come connect your discord account to your Patreon account, and you can join in the fun with us. Now for today's podcast, you know we look back and peerless has just been a fun distillery to watch when they first launched their two year ride at $100 or more across the country. It's a major push back from whiskey geeks know until they tried it, it gets better and better every single year. This whiskey is just one aspect of the story because Corky talks a lot about how they rebuilt this brand. It's just a fantastic story here. It's always appealing to hear kind of how someone fights hard to restore history by fighting to get their original DSP. And no expense was spared when it's actually coming to the bottling and really what the end result of their whiskey is. So this is going to be a fun distillery to watch as they grow. And if you didn't know they just released their first bourbon to the world at four years old. All right, now here we go. Let's get in a quick word from Joe over a barrel bourbon. And then you've got Fred Minnick with above the char. 6:38 Hi, Joe from barrell bourbon. Here, we explore whiskey in an entirely new way. My team at barrel craft spirits, selects and blends barrels of whiskey into something greater than the sum of their parts. Find out more at barrellbourbon.com. I'm Fred Minnick, and this is above the char. I'm going to say this now and repeat it a lot. In this episode, do not market to children if you're an alcohol brand. Now with that said, we live in this beautiful bourbon lifestyle and sometimes friends by friends, baby gifts that have bourbon logos on it. Let me give you an example. A few weeks ago, a good friend brought me a baby bib with a distillery logo on it. It was for my than seven month old son and it was quite cute. And I really appreciate it. It was It was lovely. My wife laughed about it. Even my son thought it was cute. But I didn't really think anything of it from a marketing perspective because my friend actually made it this was not created by the distillery. My friend made this special embroidered baby bed. And then I started reviewing some cigarette testimony from the 1990s. You know, that's what I do. I like reading old transcripts and lawsuits to find nuggets of history and factual information. Well, this was a time when the anti smoker leagues were really dissecting the tobacco industry for having built in their schools and creating cartoon characters as the mascots for tobacco. Now the alcohol industry has always done a very good job of avoiding this, you know, marketing to children and they've really enforced that heavily within the trade. But in recent years, whiskey fans have actually gifted one another bourbon related things to celebrate newborns and even make you know, children t shirts with whiskey logos. For the most part, these are innocent homemade gifts from one friend to another. When a friend has a kid the natural instinct is to buy that friend a gift. And if your friend is a bourbon fan, you might be inclined to buy or create a bourbon one z. We may like it and think it's cute, but the rest of the world could see it as marketing bourbon to a child, which is very bad. You see, we are in this weird place in our society with how we perceive alcohol. Many of us look at bourbon as the great bourbon lifestyle and our children see our bottles all the time. And here is talking about master distillers. So for this audience, you and I, getting a bourbon baby bib is one of the greatest, most thoughtful gifts you could possibly imagine. But this is potentially a very slippery slope. If the wrong person sees my son wearing that bib, they may think it's from a brand and report it to the federal authorities. It could lead to an investigation and severe consequences and social media circles which are already cracking down on alcohol and tobacco related posts after all advocacy groups will go to the ends of the earth to protect children and they absolutely should, again, do not market to children at all, especially if you are a bourbon related brand. And nobody wants to market to children in this industry. Nobody. So as we give to our friends and celebration of their children just be cognizant of what it might look like to an outsider. And while bourbon is a long way from Joe camel, we don't want to portray our lifestyle and the wrong light. And that's this week's above the char Hey, did you know I have a second edition of my book bourbon curious coming out soon. You can find it on Amazon and Barnes and Noble search bourbon curious again that's bourbon curious until next week. Cheers 10:20 welcome back into a another episode of bourbon pursuit and here we are the second time at down one bourbon bar doing our live streaming podcast. So Happy Monday to everybody that's out there. You know hopefully we're starting to shake things up to start the beginning of the week because a lot of news kind of happens on Monday so 10:38 yeah, especially after spring break, you know, the wall everybody's having a case of the Mondays today. 10:45 I don't want to do anything 10:46 but every every comes back looking super tan though. Oh no. Yeah, 10:49 not me. I still got white farmers tan. You don't Tandy Corgi I do 10:55 if I'm in the sun. Yeah. I hear either more. Yeah, 10:59 well, yeah, this is our room now you know the Kenny and Ryan. This is our studio 11:03 so it's slowly turned it into that we got the the phones are going off the hook if anybody can hear me Yes. Good. I've got a telephone going. Yeah. So 11:12 all in for your sport. We have one a day bourbon will take your questions live. Actually, that's not a real number. Please don't call. Yeah. But you know, today is going to be a pretty fun and interesting episode because we are sitting here with Corky Taylor Corky is the chairperson, CEO as well of, of peerless distilling company. You know, this is something that you know, honestly for us it had taken a while for peerless to kind of get on the map for us even though it's kind of in our backyard. We all the time we have people that say oh, we want to go on the podcast, we're going to podcast but they don't really hit a national awareness and I think it's time now that peerless is started to break that ground and they are starting to kind of venture out and away and make themselves a nationally recognized brand at this point. 11:57 Yeah. And internationally as well. I was just talking to Cordell my good friend corps de before the show and he was telling us and tell me that how port peerless is now in 45 states and it just one like I think the British craft Producer of the Year and, and globally so I mean, that's pretty big stuff you know, coming out of you know, peerless. So I'm I'm super excited being Kenny actually Corky pride. I remember we came there last year for my birthday. We had a group of 10 and you gave a great tour. It was actually a pursuit undercover Volume One Yeah, yeah. Exactly. We were we're behind the scenes, I brought my own whiskey thief. And you know, and I was it was a lot of fun. It's a very cool place if no one's been to but excited to revisit the story and share with our audience you know, Corky background and the whole peerless brand and what they're doing to make their name in the whiskey game. 12:50 Absolutely. So I guess we should we should probably introduce our guest so today we do have Corky he is the chairman and the CEO of peerless to ceiling company so Corky aloha haha. Right. Yeah, that was one thing that I learned from you at the last Legends Series is that you grew up in Hawaii. I did. My father was in the military. So we spent I spent the first 13:13 eight and a half, nine years growing up in Hawaii. My dad was stationed over there. So actually, at one time live right on Waikiki Beach. So surfed on Waikiki Beach. And then we moved to Schofield and chapter so and then when I was older, I served 13:31 was that a huge lie down? It was 13:34 why I went 13:35 straight from Hawaii to military school now lived in Tennessee. Oh, that was a major lead. And you know, I used to serve the North Shore, Sunset Beach where the big I wouldn't serve from the 25 foot waves. But I still surfing the 10 foot waves. So but now, our family moved back to my dad's hometown, Henderson, Kentucky. 13:57 Well, what what can give us a time frame of that like the when you were growing up in Hawaii? Like what age? What age range was this? 14:03 I was about five years old. When we moved to why my brother was actually born in Hawaii on Maui. Then we moved back when I was 13 years old Henderson so 1314 right in there. 14:16 Was he given when your brother was born? Was he given like a an official like Hawaiian name that you didn't get because 14:23 he was actually named after my great grandfather? He's 14:25 not Hawaiian. 14:28 Polynesian name. Yeah. 14:29 Yeah, no, no, he was named after actually my great grandfather that started peerless. So he was he was Henry, they call it we call the man but he was Henry named after my great grandfather. So 14:42 we'll kind of talk about your name a little bit too so Corky Taylor, and this the name Corky, because it is a little bit different, right? So kind of how did this name of offer what does it come from? And I'm going to just guess it's not your actual given name, or no, it's not 14:53 okay. No, I'm, I'm Roy M. Taylor. The third course my grandfather was you know, always Roy My dad was Roy to until and then general Pat named my father a so he went by aces, you know, the whole time and I was with him. And then since they that they didn't really want to call me Roy. So I, I got the name Corky day one. So the only time I was ever named Roy was first day of school. So they'd say Roy Taylor, and I'd kind of raise my hand up, you know, no, it's Corky. So that was I could go into the year by Corky so it's I've always gone by Corky. 15:31 That's a great it's not too bad. 15:32 It was a military name. I mean, there was a lot of visit. He's something about it. I don't I don't know. But I had I had played darn it 15:39 the neighbor. 15:40 No, not really. So it was you know, you play Little League baseball and or be three core keys on two teams, you know, so it'd be so everybody's name. 15:51 It was the new john back then. 15:53 Yeah, they will. Everybody says Korea everybody looks 15:58 good. So I kind of want to kick it off and start talking a little bit about the story in the history of peerless. So before we talk about the whiskey and the bourbon that you're producing now kind of give the story of your family and how this really evolved. 16:13 Okay, how it had evolved, was obviously through my great grandfather. He was he was born in Poland. He was a Polish Jew. He moved to New York City to Manhattan. When he was five years old. He was selling papers on the corner when he was seven 810 12 years old. And when he was he saved up some money when when he was 19. He said I'm going to get on a riverboat. When I run out of money, that's where I'm going to get off. Why didn't get off in Louisville, Kentucky. I have no idea he got off in Henderson, which was a good thing. Walk up top of the hill head zero money. And he asked the bar up there called buckets. Can I sweep the floor and can I live in the attic until I get myself squared away. And about two years later, he ended up buying the bar. But what he really wanted to be was a banker, and that's what he was. He went from Henderson to St. Louis, for a short period of time because there was a lot of Jewish people from St. Louis. So they kind of took him under his wing. He became a banker and st move back to Henderson open First National Bank and an 1818. And he bought a small distillery from the worship family Mr. worship and passed away he bought a distillery. They were making about eight barrels of bourbon a day. And within two years, he was he had some weeks he was making 200 barrels a week. So he took it to a pretty good at one time, he was probably two or 222 stories in the state of Kentucky. He was probably in the top five or 10. during that era. 17:43 He looked as it purely investment or was it like something I enjoyed? 17:48 Now I think he looked at it as an investment. Yeah, I think he was pretty money driven. He built one of the largest breweries outside of the Mississippi, the Henderson Brewing Company, and a way to distributor just beer during that era was all by river boat. So your head his own river boats and went to Cincinnati to local down to St. Louis and he built that into a pretty good says brewery. But his love was Chicago. That's where all his buddies were. He couldn't do this today. But back then he said on the board of five different banks up in Chicago, but he owned the Palmer house up in Chicago is probably one of the most famous some people never heard of it. But it's the longest running Hotel in the United States first hotel to have a light bulb. Telephone elevator dishwasher. and air conditioning. 18:33 No iPhone, not the first off 18:36 iPhone. No, I think it's but but they invented the brownie. So that's what they were famous. Okay. I like brownies. Yeah, yeah. 18:44 So I guess kinda helped me through the the timetable here now was your great, great, great or great, great, great grandfather. Okay, so was this last during Prohibition or like it was okay. So you want to talk about like, how that that sort of 19:00 had it. He headed up to prohibition and he had about 63,000 barrels of bourbon he had to get rid of. He was having if you had 50,000 oh man owns borough, because they had huge warehouses or some big distilleries and, and owns burn, they had big fences with Abby on him. So he was able to had a lot of barrels. And it took him about three years to get licenses to distribute alcohol during Prohibition. So 19:26 so nobody was coming there. Day one trying to bring cameras. Yeah. And Whoa, I 19:30 think they probably were, I mean, all he is, the distillery and Henderson was pretty wide open. And that's reason why he would sneak at night over on 17. train cars don't want to keep barrels over and keep them hidden. So the government, you're right would have gone in there with access, crack them open, pour them out. So he thought he could get a license eventually. And it took him about three years to do so. So then he got a license of sable to distribute, where he distributed a lot of his alcohol and we found sad, Rocky words up in, in Chicago. It's worth distributing. That's breakthrough. But they were that it was a I guess he knew about my great grandfather. And before I got up there, he told us that my great grandfather sold the Walgreen or buys from a with Walgreens got one on every corner, right. But he sold them a little less than 40,000 barrels of bourbon during Prohibition, which was a big deal back then. So they partied pretty hard in the Palmer house. For years, not his quitting one of these two week parties. This went on for like 10 or 12 years term, prohibition but he was able to get rid of all his and he shut the distillery down. He shut it down before that. 20:44 So it was more like a like a liquidation sort of thing is what he was trying to get out of. 20:48 Yeah, he was he'd already sold his skills and 1917 probation came along in 1919. So he must have known something was coming on. So in 1917, he sold his still united distillery up in Vancouver, British Columbia. And what he did, he hired Mr. Sherman here in town that owns Vendome. They're the largest still building in the United States, probably the world hired Mr. Sherman brought his family, the Henderson his wife and four kids stayed there eight months broken down, went up to Vancouver, about a month on the train, set them up, spent eight months up there came back here. And that's where they got some of the money to continue and to build Vendome with. So I went in there and 98 years later, and they told me was your great grandfather that helped put our great grandfather and business. 21:38 So they were like, well, you need to still so we're gonna go ahead and just bump you up near towards the front of the line. This is this is your repayment 21:43 dad wouldn't really it. 21:47 So talk about the the idea now, you know, the family legacy of distilling, and having your own whiskey had been lost for a few generations. And and now you were at the point of just saying like, screw it. Like, let's let's start making whiskey again, like what was the what was that real determining factor that wanted you to start pushing towards that as 22:09 he had a legitimate story? Yeah. People are like my great grandparents. You're like, You're not even related. 22:16 It's not even clay. 22:17 Yeah, exactly. I'll tell you what, I had a big company and I had a financial services company. I sold it group at a New York fifth floor Rockefeller Center. I walked on a beach in Sarasota, Florida for a year and a half most depressed I've ever been in my life. I said, I've got to go back to work. So I came back. I had a home here in Lowell. And my youngest son Carson was a builder. And so let's let's do something I don't care what we do. Let's do something. So we had a lot of history with my great grandfather and my grandfather, running a distillery. So he said, Let's build a distillery, we went down to Vendome and walk through the door. And so we want to order a still and started looking for buildings here in town. And Carson was a builder. So we found this building, down on 10th Street did kind of lend itself to do what we wanted to do and or distills. And he started the building took us almost two years to the day to build the building or to convert the building to a distillery and 23:15 YG to that building, and that location. 23:18 Well, I just felt like that if I kept the building, and maybe when our bourbon came out in six to seven years part a little bit would be heading that direction. It was pretty pretty much gone news greatness, but there's not many places left and that into town. So I thought in 678 years, local would be heading that direction. So it was in a kind of a rough area and then it's starting to get better as we go along. And I'm going to get the park built in on river to be better yet, but I just thought it would it would work out and it had a loading dock he was about to write says we wanted so it's worked out. I think it's worked out very well for us. 24:00 Why not up? Sorry. 24:01 No, no, I was about to say I mean, do you see that as more of like, like levels having a Renaissance period because you had a choice you could have you could have gone to Bardstown you could have gone back to your hometown. 24:12 Why not be the ones bro because you know, those the dollars making a great name for themselves? Sure they are there? 24:18 Yeah. Well, Henderson, Henderson, my hometown. I mean, that's, you know, I feel like it's where everything started in Henderson. But I felt like that I like global I knew local was coming along with the bourbon Renaissance with bourbon ism and what was going on, and that was be even being talked about four or five years ago. So I felt like, you know, with brown form and being here and, you know, just a lot of things going on at downtown local, I just felt like that, I'd go ahead and take the chance. And in 567 years, it would kind of hit our direction. I'm not too far off. I mean, a lot of it has to do with luck, you know, you have to have a lot of luck doing it. But as luck would have it, I think that we're in the right place at the right time. And we made a decision that we're making our own product, I don't source anything at all. So I knew our Bourbons not even out it won't be out till June 22. So we're actually, you know, waiting a little bit over four years for it to come out. I'm holding off, I can bring it out today if I wanted to, but I'm bringing it out on my dad's birthday. That's the only generation we skipped. We skipped the third generation on the fourth, obviously Carson's a fifth. So an honor my father, I'm bringing it out on his birthday. Very cool. 25:41 So I mean, back to the global thing. I'm assuming that you are as I mean, you're going to pay a little bit more money up front to actually sit here and have your home base and being headquartered in Louisville, then then trying to go and you know, be in Owens borough or be in Bardstown or something like that, you know, did you look at this and saying, you know, this is the this is where the population is going to grow. This is where the tourism is going to expand more argument. We don't have to convince people to come like we're already just like, another.on, the map of the Louisville bourbon kind of experience, if you will. 26:11 Absolutely. I mean, with the convention center, right here, I mean, you know, you know, what's going on here with, you know, the farm machinery shows the big shows are here in local, the convention center. At that time, I didn't know it was going to be torn down and start all over. But that's okay. We got through though that two years, so did everybody else. But during that era, they were building like an unbelievable amount of hotels in this town. I think when I started, they were building like 10 hotels, and then it come with another couple years and there's 20 new hotels. So those people are going to do something they're going to go places and I wanted to be in local so people could come in and take a tour of our distillery and know the family the history because I really believe we have about as much history in the bourbon industry is any distillery in the whole state of Kentucky and it might be a might be saying a mouthful, but when you go back Red 27:09 Nose gonna have a sponsor that when you 27:11 said, 27:13 Right, right, no or any names. Well, okay, well, 27:16 Jim Beam is known as DSP number 230. We're number 50. So Oh, 27:23 I want you to I want you to also tell that story too. Because I know that you were you also thought to have your original DSP back as well 27:31 fought fought it in the word for I spent, I spent a year and a half. Getting that number back. I mean, we started from my great grandfather. I can't tell you how many attorneys in this town I went through and, and what we had to do to get that but I was bound and determined that we had DSP number 50. It took us a year and a half to get almost to the day, a year and a half to get that number. First time in history. The government's ever gone back to give a DSP number back a family. So we were able to get it and finally I called the fella when it when we got an asset. Okay, what would my number have been if I could just fill the paperwork out the way you want me to? 20,232? I said, 50 looks better up on 28:18 the building. It's hard to market out there like I have all this history. But we're DSP to 1000. Like, yeah, right. 28:25 Yeah. So the new numbers in the 20 2000s. Yeah, you know, and there's a number of them in this town that are 22,000. So, but no, I mean, when you mentioned Jim Beam there to 30 were 50. When you mentioned buffalo there 113. wild turkeys, 139. makers is for 44. I know them all. So number 50 is a big deal. It doesn't it's not such a big deal sometimes in the United States, and we do tour center. Okay, we're number 50. But you bring somebody in here from Japan, you bring them in from Scotland, from Ireland, and they see number 50. There are like, Oh, my gosh, you have got to have a lot of history with your family to have DSP number 50. 29:07 When you're going through that process at a point where you just like this is this is too much. Yes, we've we've dealt with TTP, we've dealt with the laws we've we've gone through and I don't even know, they know all the laws and all the restrictions. So at some point, did you ever think like, let's just give it up, it's going to be it's going to take way too long to get this 50 back? 29:26 You know, I did, but you have to keep in mind, we were going through the construction era, that time we were we started and it took exactly two years to go through it. So I started that process. Even before we started, when we first bought the building, and we had to get some thing we had to get permits, you know, it takes time to do. So I was I was working on 50 from day one. So yeah, I I just felt like that I'd finally get it. So and we are severe. Yeah, yeah. So we never really, you know, 30:03 I just thought I'd get 30:04 you're a financial guy. So like, when you're looking at a bird, you know, starting a distillery in in the investment it takes and the return on investment and like, like, were you like, this is this is like, what was your mindset going into this? Like, I know, you want to bring your family's history back and like that. But talk about pulling those triggers like even though your brains probably like this doesn't make much sense. Like 30:29 now I did. You know, when I first we weren't going to be and we're not we're not that big. Today, we're we're a small distillery. But when when Carson and I got into that we were thinking along the lines of a smaller about half the size we are, but then I guess my financial background kicked in, and I started figuring, you know, I've got to do X amount to make this many barrels to make this many bottles to be in so many states, this is what we need to be. And then we wanted to make it where we had complete control of what we were doing. So my mindset was, we've got to make it a certain size, we have to make it this way. And I think we had it down to a pretty good sense. People asked me Well, were you aware of the construction costs? Well, Carson having a financial background or a business background on on building, I pretty much knew what it was going to cost us to build. And you know, putting barrels away, you know, where we waited, and we waited for a rye whiskey to come out and a little over two years. And now we're waiting over four years for our bourbon. So people don't do that, you know, they go and they source it, they put it in a bottle. This is my product, you know, same old game everybody plays, but I just couldn't do it. I just, I had to, I had to do what I wanted to do and keep it and make it keep it and hold it and put it out when it's ready to go. 31:56 Why was that so important to me. 31:59 Because I'm building a distillery to stay. I'm not I'm not building this distillery to sell. We're building it. As a family. We're building it for people who work with us. And we call them family. So you know, I'm the fourth generation Carson's a fifth, he's got boys, it'll be the six. I don't do that anymore. You all know all the distilleries in the state of Kentucky, you know, so there's only one or two owned by the family. Everybody else is owned by this one. That one, we can go all over the world and talk about that. But I think in order to have respect from the big distilleries, a big what I call the big seven and to be have the respect from other distilleries around the United States, I had to do it my way. And that's make my own product. When it's ready. It's ready. And as luck would have it, that's kind of what's happening to us. 32:54 So So talk about how to say you say what you want to do it your way and your own product. How did you define that or come up with like, this is my set of these are my standards these are? This is my ethos. And don't give us some like, Oh, we source all our corn from you know, 50 miles away 33:10 else's story. You know, I think there's there's gotta be a what 33:13 is what makes when you look at a bottle of peerless What do what, what do you tell people to see in that bottle like What's in it? Well, not just whiskey. 33:24 Whiskey, we, we understand, everybody makes it the same run through the same stills I put it in a barrel, they still at 160, they put it in a barrel at 125 they watered down they put it in a bottle at 92 proof that wouldn't we we wanted to have complete control over everything that we did. And in order to do that, we had to have the right computer systems, which we did our it all our own software, we had to have a right drain opera, we had to find out what would make it the best product, it was a 1964 change from from going into barrel at 110. Proof 225 proof. So they did that for cost. But going into barrel, and 110 proof actually makes a better product. So I put it in a barrel at 107 proof because it might creep up a little bit. And then I take it straight from the barrel right to the bottle, we don't add one drop of water to it. When you take it from the barrel once its age to the bottle. So the bottles that you see right here are probably 100 and 808. Point 108.2. We wanted to give it the best flavor profiles we could possibly give it. The other. The other main reason why I think that we're making as good a product as we are is we're sweet mash. everybody's familiar with sour mash, you hold the mash back, you pull it forward, you know, that didn't away we're a military family. I want it I want this place clean up. The joke is I want a battleship clean. I want that place spotless when we when we make a product, we steam clean, we clean everything, you won't see a hose on the ground, you won't see a pressure gauge spewing, you won't see any of that everything we have is control we could cook Exactly. It was a certain temperature we ferment exactly at a certain temperature, everything is controlled. And I think that's reason why we've received accolades that we have, since we started and we're going to continue, we're not going to be cocky enough to think that we're doing it exactly right. We're doing it better every day, everything we do, we're going to we're going to get better equipment better systems to make sure that we're on top. 35:44 What kind of those better systems are you investing in? Today? Well, 35:47 we're we're, we have a continuous still. But there's you know, there's just so many ways to make that still run better run hotter, run faster. So basically pumps and gauges and things like that, that we have just exactly. complete control over so you know, we're we don't make a lot of product, we only make 1012 barrels a day, that's probably all we'll ever going to make. I don't have any aspirations of building a distillery that's going to be line up to Jim Beam or Maker's Mark and making 1000 barrels a day we're going to make, you know, we might make 1215 1618 barrels a day someday, but not today. So we just want to have control. If you can have control if you're the size distillery we are today, when you get way up there. You just you're just making product. Yeah, and don't miss it. And all bourbon coming out of Kentucky is a good product. We just want to have the best. 36:52 Do you think, you know, the decision to you know, like you said stay small, like really focused on quality? Do you think you would have made it that same decision younger in your life if you were like, start the distillery like younger and like oh, we gotta you know, make this as big as big as best, big, fast and best as possible and turn over like, like whereas this is more like a passion project. I'm sure it's giving you returns but it seems like more like you know, this is really 37:18 you know if how to stay down in Henderson. We're all my buddies are and where the some of the big buildings are. And maybe I would had aspirations of building a bigger distillery and coming out of my great grandfather's buildings or done something. But, you know, coming into Louisville, Kentucky and wanting to do it in in the city where I could I could benefit from from people taking tours and visiting us. I think and then in the timing on bourbon bourbon, it's only been hot for the last probably 810 years. I mean, you go back 20 years. I mean, everything was vodka. You know, Jen was way before that. So vodka was so hot, how the flavored vodkas, bourbon really hasn't been that strong for the last I'd say 10 years. 38:09 Now, no one cared about it. 38:12 Now they know that they care about Yeah, but they make great stuff in Bardstown. Yeah, 38:17 so I think that you know, I talked to the all the big guys and they say that the bourbon industry will be good for the next 14 to 20 years. So that's good to hear because every business has a cycle. My father was in the head of Ford dealership and every five years you know is going to go down is going to come back. So at least bourbon industry I think will be good for the next 1520 38:40 Why do they think that? 38:45 The 2019 Kentucky's edge bourbon conference and festival pairs all things Kentucky with bourbon. It takes place October 4 and fifth at venues throughout Covington in Newport, Kentucky, Kentucky's edge features of bourbon conference music tastings pairings tour and an artisan market. Kentucky's edge 2019 is where bourbon begins. Tickets and information can be found online at Kentucky'sedge.com. 39:10 If you're making plans to visit the bourbon trail, the one thing you're thinking about is how do I get around to all these distilleries? 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Use code pursuit for $25 off your first box. 40:39 So at least bourbon industry I think will be good for the next 1520 Why 40:43 do they think that? 40:45 Well, I think it's a lot of reasons i think i think they feel like that it is because it's getting to be a war worldwide drink. I mean, the Japanese love it. They even they even in the UK, they like it Australia likes it can it is drinking our product. So but the main reason is, I think women like the flavor of bourbon. They they like it. They're getting away from vodka. And I think and then I think you've got a mixologist and all the big cities are getting back to mixing the drinks. The Manhattans, you know are made with. They were made originally with rye whiskey. Now they're coming back and making with Rasul that helps us in the big cities of New York, Chicago, San Francisco, LA. So I think there's a lot of reasons but I'd say number one would be that women like bourbon, they liked it, they liked the flavor of it. And it'll hopefully it'll be a good thing. It's number one drink in the world today. 41:44 Let's keep it number one. 41:45 Yeah, it will if it's, you know, obviously we do we do our part. 41:50 Yeah, keep writing keep keep keep keep it going. Great. So the other kind of question I want to kind of talk about is is the bottling and as well as the price point, right? Because this is something that most consumers out there if they've never heard of it, they might see it on the shelf and they're gonna be like well what's that's really up there for for two three year old products are kind of talk about the cost of the bottle that goes into it because I know that you put a concern amount of effort that goes into the shape the topper and everything like that, and how that kind of falls into the ending retail price as well. 42:21 Yeah, so probably the craziest thing I've ever done, but I'll explain. We're here for what we what we, Carson and Chris Edwards and are they designed the bottle we wanted to have what we thought was one of the best bottles made in the United States and again, I wanted this bottle to be made in the United States we found a company down in right outside of Atlanta, they only make perfume bottles, they make our bottle when you pick it upside down and says Made in USA. So we wanted to have the right bottle the cap actually cost more than the bottle. So it's we wanted to have the heaviest cap, the heaviest bottle. One it has a design on it. And then the label we actually won. On December 5 repeal day in New York City, they have a contest who has the best bottle who has the best label and who has the best cap in the United States. And last year we won all three It's never happened before. So we feel like we have the right and then to put the pot product in or to put a two year old product in there. And and and retail it out for 119 or hundred and $20 was a push. But we don't make much product. We felt like it was a good product. Evidently whiskey advocate thought it was a pretty good product too, because we're ranked the 15th best whiskey in the world with a two year old product, but the number one rye whiskey in the world. On April the 18th of 18 we're ranked the number one rye whiskey in the world jack daniels Rakim and second whistle pig came in third. So it was a big gamble on our part. We have won the accolades, accolades January the 30th check and I went to New York City and whisky magazine gave us the award for the number one craft distillery in the United States out of 900 Caleb Kilburn our distiller master distiller just got back from London March he went to our March 28 we got that we want to have the number one craft distillery in the world so we must be doing something right we are getting but now we do have different price points so a lot of our rye will be more in the $89 our bourbon will come out about 1600 dollar it's still a high end but we don't make much 44:38 well oddly enough I don't know if people know that that rye whiskey actually is more expensive to to mash and to create than it is to actually make a bourbon whiskey. So 44:47 kind of talk about comes up the tanks Glen all that fun. Yeah, 44:50 it does anyway in rotten rice, you know, it's 1313 $14 a bushel and corns $3 and 68 cents so, you know, it just costs a lot more money to make Yeah, 45:02 but why is it that that rice seems to age a lot quicker and have a better approachable taste to it at a younger age and say a bourbon does what really think it counts for that. 45:13 You know, I that's probably a question more for Caleb than it is for me. I don't know why it why it ages that much faster, but it's twice as fast. I mean, so to have our now we're going to have we have a three year old out. We're going to have a four year old out probably in the next three or four months. So on a go forward basis. We won't be a two year old raw. All of our Robbie for four to seven years old and then we'll come out with a Henry Craver eight year old so it'll be hitting on a four year old here probably in the next three or four months. So we'll be strictly over for four to five year old right. 45:53 What's this Henry Craver thing you just brought up that that kind of piqued my interest that you're talking about that? 45:57 Well, we're going to honor my great grandfather we're holding about 20% of what we make for Henry Craver bourbon. So we'll have a deer will always have the peerless product out. But we're going to have a Henry Craver eight year old product and probably an eight year old rye whiskey as well hold a little bit for him for an eight year old. So we're it's more an honor my great grandma. It's all about our family, our heritage, what we're trying to accomplish here as a family. But I think our eight year old bourbon should do well for us. 46:36 Yeah, that was always one of the things that I remember. I remember when this when the two year old ry first came out and yeah, it came out with $100 price tag and I know people were talking to like, oh man, like how can they do $100 on a two year rye whiskey? And I think one of the big things that was the question that was came up was well, when the rise three years and that's four years and as five years so on and so on, like, is the price going to keep going up? Is he gonna go down as gonna say the same? Like what's what's your the long term game there? 47:04 Well, I'll tell you what the short term game was for a long time. Okay, let's go the short term, the short term, if I had to ask $39 and 95 cents a bottle, I would have just been everybody else. I'd have been Jim Beam Maker's Mark, you know what we'd have just been? We've gotten lost in the shuffle. So in order to get everybody's attention, which I think we did, we were getting $129, which everybody went Holy cow, I've got to try that. Yeah, I got I mean, $129 for two year old bottle. Let's try it. And it just so happened to taste good. So was it a gamble? You damn right? It was God. But, you know, as it turns out, the way there's come down the pike, we do realize we've got to get to a four year old, then you don't have put an age statement on the bottle once it's four years old. So it'll be five, six years old. And I think it'll get it'll get better every year, our three year old is better than the two year old. But it's, it's hard to say. I mean, if you're number one in the world at a two year old, what the hell? 48:09 Where do you go from there? 48:10 Where do you know where do you you know, 48:12 what, how much close up shop. Let's start off. 48:16 But now we know. We want to make things better all the time. We want to do a better job. We want to be proud of the product we put out. Can we want to be more cost effective? It was it was a big deal to come out over $100 with a two year old but it got people's attention. We would have never, ever gotten the accolades we got if we hadn't asked $129. Right. 48:39 Who was who was the biggest like, advocate and then like the person that was against it, like with inside of the family or inside of the company that was like this, the price point we're going with, and then somebody was like, I don't know about that. Or you just kind of like headstrong with it saying we got to do this. 48:55 You know, I don't I think everybody pretty much agreed. I mean it. We don't make much product, where I'll make it real simple. We go where the money is. The money's in New York City. The money's in Chicago, the money's in San Francisco, la Houston, Dallas, Atlanta, Miami. So, London. So if you only make 1012 barrels of bourbon a day, 49:23 you don't need to Henderson 49:24 you don't think 49:26 we got it in Henderson but only bet three places exact, you know, you don't we're not going to go down to Bardstown and put it in the bar down in Bardstown. You know, 49:34 they'll bitch like, they can't even pay for a $40 bottle. Yeah. 49:38 So So I mean, you know, if you if you if you have the history that we have, and we go to the places where the money is it and they like it, they have to like it, then we're taking a gamble, but not going with its it's going to work? 49:57 No, absolutely. And I think it seemed to work. So the doors are open, the money's still coming in, you get product and would you say 48 for how many states have 45 states the five states across the country. 50:08 And so that was kind of like the one of the big reasons we kind of want to talk to us because yeah, you're starting to get this this national presence around you. And I kind of want to also talk about like so what are the difference in the two bottles we have in front of us today? You have the two years small batch and we have a three year single barrels that would exactly and it's it's a three year single barrel and we we've, I don't course all the distilleries have a reputation of selling single barrels but for the size that we are I think it's kind of hit pretty good for us to where we are selling quite a few single barrels. I mean, last year we I think we sold over 50 which was big for us and this year we anticipating selling well over 100 and for a small distillery that's that's a good thing and that's how it helps marketing when you're 50:54 it's almost like it's almost like a month worth of inventory at this point. Yeah. 50:59 Yeah, you know, so you get in some of the big bars and you get in some of the big liquor stores in the country and they've got 30 cases your product in the center out you know, they see it and so it's kind of help us with that as well. 51:13 What's the Nashville on this this route these rye whiskey? 51:16 we don't we don't I can't tell you. 51:19 That's that's so good. 51:21 So everybody Asad now, you know it just we just we don't want to do that. Because everybody else to school disclose their we're not going to disclose our How do you like it? 51:32 I love it. 51:34 It's it's great for two years, or 32 or three? That's the two years. 51:39 That was about three. Okay, cool. This is 51:43 nice weather. 51:44 No, I mean, both great. I mean, to me taste. It tastes like a Kentucky right, like more of a lower. Rob. Like a closer to 51%. Rob, but I'm not going to prod you to give us that. 52:00 Drink the rest of it. I'll get you some of this three. 52:02 No, but I will say you know a little bit about what you said about the mash bill. No matter where we go in the country. They basically call it a bourbon drinkers rye whiskey. Yeah. So we do have enough corn in there to gives it a little bit sweeter, sweeter taste, and I don't think you quite get that burn that you would within different raw. And then we have the three different profiles. We only blend six barrels. 52:29 Three. What's 52:31 your definition 52:33 six barrel? Yeah. So we take try to take three different flavor profiles, fruits and florals, Carmine vanilla. And in the obviously the oak and pepper is the original rice with we blend those and we do it, you know, we pick our barrel. So if we can continue doing that, it's not ready, it's not ready, we put it back for another three months, six months or whatever. So we want to make sure that the barrels we put out again being small, we can do that. Obviously, we're not going to blend 500 like the big ones stood. And the other thing it's really important to to try to stay. What we feel like will be a quality product is all of our Rick houses are just going to be one floor five. So the temperature from the top to the bottom is that four degrees, you go in these big warehouses could be 40 degrees temperature from the top floor to the bottom floor. So we like the idea one floor, more control better product. So the things that we do on a continuous basis, we hope will be a better product for us. 53:45 Where did you so when you're developing, you know, Corky thing your own way whose whose recipes? Are these are like was it just trial and error? Like we're waiting on someone else to like figure it out? Or? 53:58 You got it? trial and error? Yeah, we you know, a year 54:04 trial. That's the fun part. Right. 54:06 Yeah, you know, sorry, we knew, you know, kind of what we wanted to do with flavor profiles. We had a pretty good idea what some other products close to what, you know what their mash bill. So we just came up with a magic pill that had enough corn in it that people would still think it's a good quality bourbon. And a lot of people that drink this still think it's bourbon. 54:29 It I mean, it could I mean, you can taste the right of it. It's very close. Like you said, it's a bourbon drinker bourbon, it's like you're not a barbarian bourbon bourbon drinkers. Right? We'll get there. Yeah. So talk about like, what, what are some of your favorite products that kind of like, made you determine that this is what I like, you know, some similar similar products out there that were like, this is kind of a whistle, whistle pig. 54:55 And when when we, when we looked at it, we knew who who our competition was going to be. And it seems like since we came out, whistle pig, no matter where he goes, God is going to be our competition. So, you know, but but there there's is 810 1214 years, right? So and, you know, so we we had pretty good idea that that's, that's our competition, but we wanted to make it our flavor, flavor profiles. So we couldn't sit around and wait 14 years. So we had to figure out what what we could do. And Caleb Kilburn is a is our master distiller he's been with us since day one, and he does a great job for us. But we got Chris and Tommy and Aaron Carson. So we're, we're kind of all on it trying to figure out, you know, what we can do to make it better. And obviously, going from the two year to three years better than when it come out with a four year it's going to be better and five year and then kind of hold it about two. I don't think Brad needs to be with some pig does a great job. They've got a great product, but we're not going to be up at 1214 years. Yeah, we're just not 56:10 well, who knows? That 20% you're holding back save another 2%? And then you know, you'll you'll find out later on. 56:16 I am afraid here. Yeah. 56:18 Yeah, that's me tough sell, sell, sell, 56:21 sell the other about the the flavoring aspect or not flavoring. But you know, how you how you embody and invoke the flavor of the whiskey is all done a lot through the barrel itself? It is and are who are you teaming up with to get your barrels? Or is this another? I'm not going to tell you? 56:37 No, no, no, you know, we we strictly do business with Calvin Cooper each. We like the quality of their barrels that they make. Personally, we like them. They're there, they become good friends of ours. They, you know, when we got in this business barrels were hard to come by there was a barrel shortage. So we went to some of the big barrel places and they'd say, Well, you know, we can help you with four or 500 barrels, we can give you 1200 a week, you know, we can do this or, you know, and we went to Kelvin and, and talk to them. And they said, we'll take care of you. And I'll be with Calvin Cooper each. As long as there have to always be with them. I'm not gonna I won't, I won't leave. I won't 57:20 leave. It's amazing how rich these barrels are. I mean, for three year old property, it's crazy. I mean, talk about how did you get hooked up with Caleb and why did you choose him to be your master distiller? 57:34 Well, there's, there's flavor man, the epicenter has a school, that that only lasts about six days, but it helps you gives you an idea how to become a distiller or to build a distillery. Caleb went through the school, my son Carson went through the first class. Caleb was in a second said, Mike. So we've had a number of them go through the school. And then they said, somebody said, you got to take a look at this young man, he's still a junior in college. So he came over and talk to me said, you know, I'd like to, you know, work with you. And this is even before we laid out to the story, and I said, Sure, you know, once you start shoveling gravel over there, and oh, by the way, I got a bunch of nails in his would pull nails. And he did that for the first summary was their second summer. I think he he shoveled gravel, and helped us pour concrete so and then he was able to lay out the distillery the way he wanted it laid out the kid, I say he's a kid. He's not a kid. But he's, he's literally a genius. I think he's he's very, very smart. He understands the mechanical. He understands the whole system all the way around. He's gone into big distilleries. He's followed him around, he went to the school. He's sharp, and he does a great job for us. He's helped work with Tommy and, and Nick, Chloe, and help them along. So we we have three people that can really do what we want to enter. But Caleb is the he's the lead lead pony there. So 59:07 is he like another son to you? 59:08 party? Emily, he really is. Yeah, no, he is. And you know, and I feel like a lot of men are there. You know, we're basically a big family. We don't we only have about 20 employees. Maybe we got a few part time that are you know, working in the retail part of it. But you know, we're most will have is 22 employees in there. So we're always going to be that's us distillery. 59:30 So before we kind of wrap things up, I know that I kind of want to touch back on the the history of you and your military background, because I know there was you have a title to General Patton as well. 59:42 Is that correct? My my father was General patents chief aide. So if you saw the movie Pat and the man at work was right with General Patton in real life was my father. I've got general patents gun and he carried all through the war. You saw the movie Pat, and he said pearls were for women and average for men have got to go the average handle 45 that was his shoulder harness. So my father owned it for 30 years. He passed away young and have a heart attack. I've owned this gun for 43 years. My sons alone and my grandsons, they'll own it. So the gun that General Patton carried all through the war will never leave the Taylor family. 1:00:19 And then and then so you also have like I mentioned that that military tie. When military officers or personnel come through the distillery I think you've had a few of those kind of moments as well with with some of those individuals, have you not? 1:00:33 Oh, yeah, they do. Because if you go down to the patent Museum, down in Fort Knox, there's, there's a picture about a 10 foot tall picture general Pat, and that's my father standing right next time. So all the army generals, McCaffrey just just retired two star General, he wanted to have his retirement dinner darkness story. He brought eight of the top army generals and United States Army we're in our distillery that night. So he wants us to bring the gun in so people can see the generals in the army. And the Colonel's. If there's a general or a colonel down at Fort Knox, or somebody visiting from Leavenworth or from other places, they come see me and they want to know the history about my father. And which is, which is a pretty interesting history. I mean, the story that everybody likes to hear is when I when my father sent me to military school down in castle heights, and my two roommates were the Allman Brothers. So Greg, and my roommate started that in military school. And it was a wild damn time. I'll tell you that. So we every time I've listened all in, but brother, yes. Wild. So we, we, and that's to back up just a little bit. You mentioned Freddie now. Yeah, well, Freddie. Freddie and I spoke at the convention center one time and Freddie's father Booker sent him to Castle heights. kind of straighten your career and dad, my dad said me to Castle, I straighten my rear. I work for Fred. It didn't work for me. So, so Freddie for all these years, he said, you know, the Allman Brothers went to Castle heights. So I'm 70 years old. Freddie's probably 62. So he'd been telling these people that the Allman Brothers went to Castle i. So we're speaking here to Convention Center. So Friday, you didn't know this, but I went to Castle IT can imagine what he said. Yes. No muffler. Yeah. So as I said, And oh, by the way, the Allman Brothers were my roommates. Well, he busted a good on that when he said my goddess, but Freddie, you never saw the Allman Brothers. I'm 70 year like 62 they weren't a said no, they weren't here about God. But I knew they were there. I said, I know they were to they were my roommate. So we laughed about that. And so when he does see me, so I know you're the only brothers roommate. 1:02:53 That's pretty awesome. They didn't initially I try to get you to pick up another guitar. You start playing with them or anything. 1:02:59 You know, that was that was when they were 1415 years old. They were they were Yeah, they had a guitar in the room. But they never know. I mean, they might on Sunday afternoon they play the guitar you'd sing but I mean, I didn't know what the hell's going on. You know, they weren't writing Jessica 1:03:13 they know they know they weren't they weren't a ramble man. 1:03:17 We we got a little trouble we we found out the first day we were there The girls were to Dairy Queen on Sunday night so we come busting out of there for the Dairy Queen Sunday night come back at one captain's always standing there raising like we care we want to get kicked out Yeah, exactly. 1:0

Old Fashioned, Manhattan, Gold Rush, Seelbach, Pink Lady. These are all names we associate with standard cocktail menus. Today, we invite Molly Wellmann, owner of Japp's, and Bill Whitlow, owner of Rich's Proper, to look at the influence bourbon has had on the bartending culture and when should you use a particular bourbon in a staple cocktail. We then examine the changes of the season and how tastes change between having something refreshing to dark and oaky. It’s all about cocktails for the right occasion. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at UofL.me/pursuespirits. At Barrell Craft Spirits, they spend weeks choosing barrels to create a new batch. Joe and Tripp meticulously sample every barrel to make sure the blend is absolutely perfect. Find out more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. The 2019 Kentucky’s Edge Bourbon Conference & Festival pairs all things Kentucky with bourbon. It takes place October 4th & 5th at venues throughout Covington and Newport, Kentucky. Find out more at KentuckysEdge.com. Show Notes: Tom Bulleit steps back: https://www.kentucky.com/news/politics-government/article234080232.html, https://www.just-drinks.com/news/diageos-bulleit-bourbon-founder-steps-back-as-abuse-claims-intensify_id129116.aspx, https://www.hollisbofficial.com/ Castle and Key spillage: https://www.kentucky.com/news/politics-government/article234080232.html Willett Distillery Barrel Pick: https://www.patreon.com/posts/29294662 This week’s Above the Char with Fred Minnick talks about the news of the day. Tell us about your journey into spirits. Was there a moment when you saw bourbon become a staple behind the bar? How do you study the history of a cocktail? Tell us about the Gin Ricky. What are good cocktails for Summer? What are the ingredients in your favorite cocktails? What is a Clover Club? What is a Gold Rush and Brown Derby cocktail? What are good cocktails for Fall? What is a gateway cocktail to get someone into bourbon? What ingredients go in a Seelbach? Is it hard to go to other bars and witness bartenders making cocktails improperly? Let's talk about bourbon slushes. What do you think of barrel aged cocktails? What style of bourbon works well in certain cocktails? What's the ultimate mixing bourbon? What do you think about using allocated bourbon in a cocktail? Is there a cocktail to make lower end whiskey taste better? How do you coverup or reduce negative notes in younger bourbons? What do you think of Mint Juleps? What's a good Winter cocktail? What about vodka cocktails? How do you make an Old Fashioned? What proof bourbon do you use in your cocktails? 0:00 Everybody Are you interested in looking at the distilling process and pairing that with key business knowledge such as finance, marketing and operations, then you should check out the online distilled spirits business certificate from the University of Louisville. It's an online program. It can be completed in as little as 15 weeks. It's taught by both of you have all business faculty and corporate fellows. So you're getting real experience from real experts at the most renowned distilleries, companies and startups in the distilling industry. And all that's required is a bachelor's degree. Go to business.louisville.edu slash online spirits. 0:35 Got all for being out of town. And then you know, my 30th anniversary of Booker's is like down here. It's like, you drink straight from the bottom right now I've been making whiskey sours with it. 0:48 Been there 1:01 Everyone it is Episode 215 of bourbon pursuit. I'm one of your host Kenny. And as usual, we've got a little bit of news to run through. For anyone that has been paying attention to the bourbon scene and social media for the past two years, you may have been seeing some turmoil within the bullet family. Tom bullets daughter Hollis b worth has made numerous public claims about her father being homophobic and it led to her separation with theology, where she felt she wasn't being compensated properly for helping build the brand. This week the Herald Leader at Kentucky com broke the news that Tom bullet has now taken a step back as the face the company and will not be representing the brand after New claims have emerged of sexual abuse and pedophilia by his daughter Hollis. On August 13. Paula's told her story on Hollis be official calm that her father has been protected from Dr. ZO for these crimes. A spokesperson for Dr. Joe said the company took worth his claims about her father very seriously and began an internal 1:59 investigation after receiving a letter stating all this from her attorney, the audio found no indication that anyone at the audio has been made previously aware of such claims. According to a spokesperson for the company. In an interview, Tom bulleit said the accusations are terrible, they're false and they need to be addressed and they are just drinks calm has reported a resolution was reached at the start of 2018, which saw worth receive a payment of around $1.2 million. corresponding the amount Dr. Sue says she would have received had her contract been renewed equal to the five year deal as well as unpaid overtime. You can read more about this story from the Herald Leader and just drink calm with the link in our show notes. Castle and key distillery has discharged an unknown quantity of untreated wastewater last Thursday August 15 into Glens Creek, killing an unknown number of fish and this was all reported by state environmental officials. Castle and key told the investigators 3:00 Its water treatment system had failed sending untreated oxygen depleting waste directly into the creek. The discharge was stopped around four o'clock pm, about two hours after the state officials received report. lab results are pending on the affected Creek water. Potential penalties could reach $25,000 per violation per day. But the state won't decide a penalty until the case can actually meet with the company and determine more about what happened. Castle and key confirm the incentive in a statement that they had issued. So those are kind of grim, but let's kind of switch it up a little bit and talk about something positive because this week's we selected not one but two barrels at will at distillery that will be bottled as well at family estate. And this is just on the heels of last week's announcement saying that we have two barrels that will be bottled as pursuit series. It was another hot Kentucky date reaching around 96 degrees but we powered through to select one bourbon and one ride. Central Kentucky tours was our ride and took us from 4:00 lovin to the Willett campus. The group asked to start off slow and build up during our tasting. So we tried 207 proof entry, high corn mash bills. Then this was a little bit lightened body the first one so drew tapped into a second barrel that was on the other side of the warehouse that had a lot more of the oak influence because it sat where the sun was just beating down on it. We then headed over to another floor to try the weeded mash bill. And the third barrel was something special because it didn't have a sweet taste that you would expect Instead, it was kind of spicy, come to find out that barrel used 25% of a ride back set to its sour mash process. We are unsure if we were able to find another barrel is unique is that but we pressed on, we headed out to the fifth floor where it was easily 110 degrees. We got a poor of the OG mash bill and then headed back down to the fourth floor to cool off. This bourbon just had the depth and the punch that you would expect from a Willett family state 125% 5:00 Entry just gave way to loads of flavors and oak tannins. It was a crowd favorite. After that was selected that we move on to the rise where we came away with a fantastic one after only trying three. It was a high rye rye mash bill and will be seven years old when bottle. These will all be available to our Patreon community here in just a few months. Thank you to Willett distillery and drew for hosting us. Thank you to Central Kentucky tours for hauling us around and big things to keg and bottle for making this barrel selection available to us. Learn more about Central Kentucky tours and keg and bottle with the links in our show notes. today's podcast is all about the cocktail. For myself. I love cocktails, especially when I go out to dinner because being a fluent bourbon drinker, you know what it costs for some basic Bourbons on that back wall. So instead, I like to take in the drink culture and try something new that may only be available to that particular restaurant. And the bourbon culture has been getting a big boost from bartenders. 5:59 Creating fantastic concoctions. And that's why we invited Molly Wellmann and Bill Whitlow to come on the show. As we start winding down summer and heading into fall, you're going to get a better understanding of a bartenders mindset and how cocktails change in the menu. And if you got a favorite cocktail during a specific season, let's hear the comments on YouTube or Facebook. Now, let's get on with the show. Here's Joe from barrel bourbon. And then you've got Fred Minnick with above the char. 6:28 It's Joe from barrell bourbon, myself and our master distiller a trip Simpson spend weeks choosing barrels to create a new batch. We meticulously sample every barrel and make sure the blend is absolutely perfect. Find out more at barrel bourbon calm. I'm Fred Minnick, and this is above the char 2019 has been a very bad year for whiskey, not from a sales perspective or even a quality angle. Actually, domestic sales are nice, and I've tasted a lot of great new releases. I'm speaking about the news from the international terrorists crossing distillers. 6:59 Millions to the bulleit family drama that led to Tom bulleit stepping down whiskies been a daily soap opera this year finding itself trending for all the wrong reasons. For example, last week video surfaced of MMA star Conor McGregor pouring shots for folks at a Dublin bar. The crowd skewed older and didn't really seem to be into the celebrity when Connor offered shots of his proper 12 whiskey. One man hunkered over the bar didn't want one or said something to Connor. I don't know what really happened, but like a cobra striking McGregor's fist hit the side of the man's head. It happened so fast that I missed the punch and wouldn't have seen it if TMC didn't zoom in and slow motion it indeed. McGregor is a professional fighter and is lightning quick, but he punched an old man over a dispute with his whiskey. That's a true turd move. But for me, the story isn't just about McGregor. It's the fact somebody partnered with him knowing of the potential 8:00 consequences and put whiskey in the bottle he represented proper 12 is awful, by the way, and nobody really viewed McGregor's incident as a whiskey story. Rather, it's a celebrity story. But for those of us who cover whiskey professionally, we often get pulled into covering these things and it takes away the romance and the fun of a good drink. And I hate it. I can pinpoint the exact moment when my bourbon innocence was lost when covering the theft of the Pappy Van Winkle and wild turkey bottles and barrels. A few years ago, I studied the police reports and saw that one of the arrested persons was suspected of possessing child pornography. Up until that point, even covering the illegal activity surrounding whiskey was fun. After that, I realized that not even our beloved spirit is protected from shit bags. And I often finally look back to the moment just before I learned the evils of some when whiskey was just about the grains, water yeast stills barrels 9:00 warehouses. How great it would be where I was just talking about the whiskey. Instead, we have the news of the day. And that's this week's above the char. Hey, did you know i curated a super cool auction for the speed museum? It's September 19, and called the art of bourbon. Learn more at speed museum.org that's speed museum.org Until next week, cheers. 9:29 Welcome back to the episode of bourbon pursuit the official podcast of bourbon for it and Kenny here making the trek to Northern Kentucky in the Covington area at a I don't know this is pretty fancy place. I'm surprised they haven't kicked us out yet. Yeah, this is like the the castle of the North for for Kentucky. So Northern Kentucky. We are with the queen of the North. So 9:52 it will introduce them in here in a second. But I mean, we're at the MIT club. I mean, I was just I was walking in I was like, usually kick people out like me in here. So it's 10:00 Well and normally I'm here routing Normally I'm dress for a place like this but not today. Not today no beach shirt hat and 10:09 socks I wore yesterday that you go on a vacation sometimes you kind of get into that mood you know actually no it's matter. 10:17 We had some some work done in the house today and I don't dress up for the repair man. 10:24 They don't get the they don't get the Sundays. They don't get the good Ascot. But today we're going to be talking about cocktails. And this is a really This was also a a listener inspired idea. Because bourbon is really starting to come in and be a big contributor to the cocktail culture. It You know, there's you talk to any distillery, they say, oh, like it's all about drinking a neat mixing of the cocktail. It's great for this and this and this. And it's also inspired, you know, a revolution of things that we've seen also with inside of pop culture with Manhattans and old fashions that have 11:00 Really kind of skyrocketed as some of the premier cocktails that are out there that are some are all whiskey focused. Yeah, I mean, this story is about, you know, 15 years old. But what it started to change in the evolution of bourbon cocktails is that people aren't trying to force it anymore in particular like ice for a long time. You saw people trying to create like a bourbon equivalent to the Margarita like that, you know, they don't have bourbon readers even had a bourbon Rita. It's it's not you can't 11:32 you know, so you're starting to see like true. 11:36 You know, people like focus more on bourbon that complements it that people are not trying to force it to be something it's not in bourbon and my opinion is not the most mixable spirit. You know, you definitely have some, you, you can't go everywhere with it. It's very finite. And that's one of the reasons why bourbon really struggled in the 60s was because they 12:00 We're trying to get people to mix it like they mix vodka. So they were they were promoting bourbon and orange juice, which did not really appeal to that audience. I don't think it appeals today now. So so the I think finally for the first time, 12:18 at least from what I've studied in the history of bourbon, I think we have finally found Bourbons place and the growth of the cocktail bar. And that's a great way to kind of introduce both our guests because both of our guests are really pioneering and spearheading a lot of the the cocktail culture around this area and around the United States as well. So today on the show, we have Molly Wellman. Molly is the owner of objects as well as Molly's brands and we've got bill Whitlow of riches proper in the cocktail creative consulting, so Molly and Bill, welcome to the show. Thank you. Thank you. So before we kick it off and talk about cocktails, kind of talk about your journey into spirits. Like how did it happen? 13:00 Because I'm sure that there's always always some good story behind this. Take it away You go first. 13:06 It's mine. I feel like mine's a little typical. I've been bartending for around 20 years, but for the longest time I was swinging out by visors and mega bombs and ski with steak houses with muddled old fashions and shakin Manhattan's and it's kind of what we did. 13:24 What until behind the bar for about probably 10 years before I went to New Orleans and had a size rack at you know, down in New Orleans at their moms. We had a real cocktail down there for a music festival and kind of opened my eyes a bit. And then when I moved to Louisville and started managing the bar at the seal Bach hotel, really got the chance to play around with like a real chef. Bobby Benjamin was a chef Tom and really get to play around with flavors and actually have a whole bar full of anything we wanted. We were a hotel that did tons of money, they didn't care what I bought, and they did 14:00 care what I wasted. So that was the first time I really got a chance to do whatever I wanted and play around. And that gave me a chance to do a lot of self discovery as well as learning from an amazing chef. Then when I went over into managing over at crows and mobile, 14:17 worked with a guy named Jackie from old force or Jackie's I can never heard of her. She taught me a lot about technique because I never I didn't take you know, teach myself that. And she taught me really how to start how to shake your proper dilution, things like that. And then, when I went on with a company called Goodfellas, pizzeria for a number of years, they kind of gave me complete autonomy. Let me kind of just run with it. And we were able to set up some really cool things there and just have a lot of fun with a lot of cocktails and expand past just the bourbon that they're known for, but also play around in all kinds of different realms. And 14:53 now here, we're going our own restaurant, MIMO life and yeah, play around and have more fun. Well, that's awesome. So it was 15:00 I know you'd mentioned your time down on Bourbon Street. You know, we all love New Orleans, maybe for different reasons than just the cocktails, but it's on the moves. It's a 15:10 Party City. But it was there a pivotal moment when you started seeing like bourbon become a key staple behind the bar. 15:20 Yes, before North when I started bartending, we were pretty high volume restaurant and nicer restaurant in town in Lexington. And we had four Bourbons behind behind the bar. And then I remember when I was at another Steakhouse within the same company, we had like 10 Bourbons behind the bar that was like 2003. And then like a year or two later, we expanded to like 20 Bourbons behind the bar and we got this thing called a lot be and I couldn't understand why, you know, when we sold out of it, that we weren't allowed to get any more I was like, so I'm going to just order more. We just need more of it before drinking it order. It was it was coming awakening, as I saw that growth and then 16:00 grew exponentially from there. Absolutely. Molly, let's hear your your coming of age tale here. Now I, you know, it's funny, I worked in high end retail forever. I worked I lived in San Francisco. And then I got into the service industry, I got kind of thrown behind the bar. And the only thing I knew how to make was in Manhattan, because I drank them all the time, because I was in high end retail. And that's the only thing that I like, saved me. Anyway, when I throw it in, I was like, just push the Manhattans. It's the only thing I had to make. But I grew, you know, I learned how to make different drinks and stuff, not not to the craft and classic cocktails that 16:39 I've known for now. But 16:42 when I moved back to Cincinnati, in like, 10 years ago, I started this place called chalk. Right? Kind of like right over there. 16:50 And they were like, We need somebody who can do craft and classic cocktails. I'm like, Oh, I could totally do that. I had no idea. But I went home, googled it and I fell down the rabbit hole and that was it. 17:00 I loved every bit of it. I studied, I read every old cocktail book I get my hands on. I love the idea that I love the thing that every single drink seemed to have a story. And I loved that I could, you know, learn history through cocktails. I just loved it. So 17:19 I've I've never looked back. So it's been 11 years now that I've been doing craft and classic cocktails. And I love studying I'm still I love writing about them. I love 17:31 still entertaining people behind the bar. You know, they get a drink, they get a story with it. It's like my favorite thing. What kind of stuff can you study with a cocktail? I mean, you said you that you study me? Like what? What kind of, I mean, is it like a history based? Is it just kind of knowing where the origins of it like what kind of talk about that? Kind of the origins? It's kind of it's almost like a treasure hunt. So I find it you know, I looked through old cocktail books from over 100 years ago. I love to read the first part of there's something about like, how 17:59 Baraka 18:00 tenders really took this job so seriously, you know, it was such a 18:06 every aspect of the job is like laid out in the first, you know, folks the technique or the first part, you know, part of the cocktails, the techniques, the glassware, the ingredients that were used, you know, it's fascinating, you know, it really is, it's, it's the same but different than it is now, you know, and then going through some of the cocktail, some of them are boring. And you're like, well, that's exactly the same as this one except the Ito the measurements are a little different. 18:31 But then you come upon when you're like, Oh, that sounds so interesting. Why would I think about that, you know? And then I want to know everything about it, or it has a weird name and like, Well, why did they call it this? You know, I want to know, so then I start digging, and I start looking through your it's amazing, like all these different 18:48 resources, you can find that you can find the stories where this cocktail came from, or kind of get an idea of where in history and why they were drinking this certain cocktail. Does that make sense? Yeah, and one, one 19:00 story that we've we had a fun conversation about one time what was the Ricky yeah and like how that how the regular regularly this revived ever seen the movie get him to the creek Yes Yes What's a Jeffrey yeah 19:15 what's not going on that 19:18 share share with the audience this this is an example of of like how cool like cocktail history can be Molly share with us the story of the of the gin Ricky's and the Ricky. So the gin Ricky is really interesting one, there was a guy named Joe, Ricky, he was a veteran of the Civil War. And he was in Washington, you know, Washington DC, and he would go and he would drink every night at this bar called shoemakers, which isn't around anymore. But he had this idea like he had this idea of being healthy, you know, and he felt that sugar and sweet things would affect his his blood and make him sick, so he didn't like anything sweet. So the original 20:00 Ricky was not made with jet it was actually made with rye, rye and lime juice. He squeeze a half a lime in a glass drop in the Rhine, and then fill it with rye. It's kind of really disgusting with the right. Cassidy and then eventually it turned to, you know, to gin which is a lot better ice and then soda water on top and that's adyen Ricky and it has no sugar in it whatsoever. Now, the gin Ricky there's different kinds of gin. So the gin Ricky would usually always be made with an old Tom gin, which was sweetened gin, which is weird because he thought that sugar but I guess that didn't count with the old Thompson. But yeah, that's the Rickey pretty much in a nutshell. Let's see that see the the story there is 20:43 a bartender you know, was very focused on his health. And that, you know, he creates an entire style of cocktails. And oh, by the way, where he's, you know, his bar. He's probably influencing a lot of very important people for the time in DC. So yeah, 21:00 He actually wasn't a bartender. He was a he was a lobbyist. And he got the bartender at shoemakers to make this for him. So, I mean, but still to this day people in Washington DC drink gin Ricky's, it's like the best summer drink in Washington DC 21:14 kind of story. And we're already kind of leading on to the what we were talking about. It was like this is cocktails for the right occasion. And so you're talking about the summertime and having a gin Ricky and, and let's kind of hit some of those different seasons of the year. So you've already started off with summer. I think it's probably proved and we kind of just start there so we got gin Ricky, what other kind of cocktails are going to be good for an a just a little say a back porch drinking kinda kind of afternoon. How about that? You wake up. I'm pretty simple when it comes to summer cocktails. I love egg white cocktails. Yes. That know. My wife's language there. Yeah. And I'm, I'm trashed me. I have a sweet cocktail. 21:55 sweet wines. I'm not your normal. So I love sweet echo. 22:00 cocktails young whiskey hours. Yeah. I love biz's things like that. And then just, of course, whatever the bartender is going to come up with like, Pisco sours, I can show you one of my absolute favorite things in the world. Take Take one of your favorites right there and kind of kind of talk about some of the ingredients because I know a lot of our listeners are probably, they're curious, they hear that they hear the pisco sour. They hear some of these things with egg whites, but they kind of want to know like, what what what really entails into this that really like a craftsman such as you all could actually create. Welcome pisco sour. It's a classic from ru ga South America did simply uses simple syrup, lime juice, egg white and Pisco. Right now on our cocktail menu, we change it up just a little bit by throwing in a little bit of the Mexican side of the Doritos, the guava, and then throwing some real age tobacco and weather bitters on top and it changes the whole aspect that makes it slightly sweeter. We actually go to Apple in there as well to counterbalance 23:00 Some of the sweetness you're gonna put any CBD oil in there and, you know, I'll be honest, there's a there's a kind of a hippie Music Festival coming up in like a month. I know that's kind of how it is but we're thinking about making some CBD cocktail. 23:14 Going into that I got that hippie festival just why not? I haven't tried it before and I know it's a pretty upcoming thing. They were everywhere in Las Vegas and we went 23:24 sure of A is 23:26 like balloons filled with CBD air was like the world you know, you could do that, either. It's crazy. 23:35 actually had to like call the ABC office and make sure we are allowed to do that. No, and they're right. Yeah, we don't have anything against it. Yeah, yeah. They emphasized yet I could totally see you as a clever club guy. Ah, no, I think a good coworker. Yeah, I put that on the menu before just people didn't order so much. 23:58 Go for it. I love the clip. 24:00 I just had it on my menu. There you go. So the clover club is a classic from the night from 1900. And it was created for a gentleman's club that met every Thursday in Philadelphia at this hotel called the Stanford Bellevue hotel. Right? And like every one is like the last third has the third Thursday of every month they meet, and these guys would dress up to the nines and they would, you know, all have drinks before dinner. And then they would be led into this room that had this big table that was sheep in a clover clover, you know, set up you know, and they would have this like ceremony, you know, where the youngest member of the clover club would have to like, first sit in a baby chair is not a high chair. And until one of the members was like, okay, you can get up from the baby chair and this is it adults, you know, an adult man, and then he would have to go around with the clover club, sharing cup and then everyone would take a sip out of the 25:00 The clover club sharing cup. I still I have no idea what the drink is. But apparently the chef would come up with whatever concoction was in this like flowing cup, right? That would pass. I have no idea what it is. I can't find it. But then they sit down at dinner and through the courses, you know, it would be like, I think the second to last course they would have this cocktail or a punch. And in 1900 they had the clover club, which is a combination of gin, raspberry syrup, dry vermouth, and and then egg white. And it shaken, you know, so frothy, and it's this beautiful. It has like this beautiful, sweet flavor, but the driver who's kind of dries it out a bit. It's absolutely gorgeous. It really is. And I could totally see you. It's the it's one of my jams. Yeah. Now it evolved after prohibition, they kind of dropped the dry vermouth and then they put lemon with it so it kind of turned into a Pink Lady. So this cocktail it evolved, but it's fantastic. 25:55 We dug it I do both. So it depends on the 26:00 You know what's fancy? And yeah, I was like, it'd be hard to have Fred and I go to bar and order Pink Lady. I don't know. It's just, there's just something about the name. If you don't know anything about it, I think there's a I'm gonna drink a cocktail. It's gonna be a Pink Lady. 26:15 But if you did tell you that history of where it came from, you know, like, here's how this evolved. You know, it came from this gentleman's club. And but it goes for I mean, it wouldn't have it would have, it probably would have fizzled out if it wasn't for George Bush, who is the owner of that Stanford Bellevue hotel who went on to help open up that would have a story in New York and he brought that recipe with him making it popular. So really fascinating. That is fascinating. So that was summer we captured so are there a little bit. I got one more for summer because I'm a big fan of the gold rush. Are you what kind of workout kind of season Do you all see that? Any 26:54 say summer fall, but I mean, honey really falls anytime for me now. It's it's funny like I'm in a very 27:00 Similar favorite cocktails to brown derbies my favorite gold rush and brown Derby. kind of related. Can you all kind of talk about the the different components of each one of these as well as so our listeners understand that they're not sitting there googling like Oh crap, I don't know. I don't know what a because I'm not sure what a brown Derby is and I couldn't tell you everything that goes inside of a gold rush either. So so the brown Derby is bourbon, grapefruit juice and honey, it's really simple. But when you use the honey, you have to make sure that you water it down make the honey syrup because otherwise you will put honey into this drink and it will turn into a glob of a ball in the bottom of your drink because you're adding ice to it. So one part honey one part sugar, make a syrup or honey syrup and then it's about two ounces of bourbon. I put an ounce of 27:47 grapefruit and then half ounce of honey that's how I make my nice Yeah, yeah and you might have a history or better than this summer here a little bit on history but I mean honey sir win that. 27:58 fight about that like back in the day like 28:00 During the Tiki wars and we're trying to figure out how to recreate each other's cocktails and it was so simple as one person couldn't figure out how he was making that money nightclub open and a drink. Yeah, I had the formula. Yeah. It was Yeah, it was between I believe it was between Don the Beachcomber and 28:18 it was in all they had to do is add hot water 28:22 silly stupid little things that are so obvious and then you figure it out in your like your face palming because she figured out a long time ago so for Katie, you know, I know he's gonna follow up with this the Gold Rush, break that down. I mean, gold rush is just as simple as that three part lemon, honey, Jen, I, 28:41 a lot of these cocktails, all these classes, all these things are easy, you know, renditions of each other, just replacing one ingredient with another. You can go to the Daiquiri, which is another three part, you know, just some sort by rum game. What's Gen line? Yeah, it's, it's all these different ways of just doing your two, three 29:00 Quarter three quarter kind of sour recipes and tart recipes. Okay, okay so Fred already kind of alluded to it let's kind of move on to the next season let's let's enter the the fallen winter time because it's a little little darker a little warmer kind of kind of talk about what are your favorites during those those periods? Well, I mean for false, I mean, everything bourbon, I think a dark rum. 29:23 Rum cocktail. What I get into something warm and cozy. I mean, I get into the warm I know it's more 29:30 more winter. I think I get really excited in the fall when that you know, first colbrie starts to come in that first leaf falls. I want to start making tardies all over the place. I mean, already, I don't I do. ciders also. 29:45 That's kind of grabs my jam. Yeah, we get all season local cider and put it like heated up and then we add, you know, whatever, whatever. Like it usually is bourbon or around 29:57 the cider and it's like everybody's favorite. It's awesome. 30:00 So yeah, and people really start grabbing on like heavy hitters cocktails more so even in the fall than in the winter, because I think in the winter they're used to getting cold that point use once third boozy bourbon cocktails but I can use a lot of crazy bitters cocktails in the fall. 30:17 turning 30:18 things like I have a one I do like bourbon and apple and ginger beer, but then a ton of barely bitters and it almost tastes like an apple cider and you just kind of get into those really 30:31 jagged, not like Irby. Yeah, 30:34 like those coffee, you know that the whole tomorrow thing. It's not my jam. I have a lot of bartenders who are like lava Mars and Mars are Italian bitter spirits pretty much in the right way. In the right way. I hate shooting and I got shoot me down probably will get shot for being a bartender who's not a big fan of for net. 30:57 Goodbye for me. It's not like 31:00 rumble that I'll just throw away but you'll never ever see me order a shot for net and that's what every bartender out a kiddie that just so you know this is a this is an industry thing like the bar like you go out with a bunch of bartenders somebody inevitably gets a round of for net and I think it's like someone you know for net has, 31:21 you know as you know putting little envelopes all over the country 31:27 or something but it's like who in the right mind would order it? It kind of reminds me of I saw I saw a picture the other day on the internet that said there's a secret society of people living among those that are still keeping long john Silver's and business. 31:40 So this is probably like that same, that same analogy. So true that places grow. 31:46 Like this. 31:49 And I gotta say, Molly, you know, went to fall cocktails. I was kind of shocked that you didn't talk about a punch. Well, yeah, well, I was getting there. 31:58 I know how much you love. 32:00 I do I love punch. I think it's, first of all, it saves every party. It saves every host hostess at a party, you know, but the history behind the punches are, 32:12 are the best, the best. I mean, there's one it's more of a, I think a Christmas punch, but I started serving in the fall, the admiral Russell's 32:21 punch is so great. I mean it has its its brandy and Sherry. And those are the two main things and then lemon and and then there's a sweet to it as well. So punch means five in Hindi. So five different components or another spirit sweet, sour water and spice that is a template for a really good punch and punches date back almost 500 years, you know, it started when you know Europeans started, you know, traveling all over the world, you know, putting merchant companies into different parts. 33:00 The world the English pretty much in, in India, and then once they get to this, you know this country, you know, the native people trying to make sure that everybody's refreshed. You guys think like people just didn't get off the boat and like, give me water, you know, they absolutely they're like, I need a drink, you know, and usually it was liquor or something that was some kind of alcohol and they couldn't trust the water, they drink the water, they get sick. Yeah. So it was very a lot of people didn't drink water, you know, they drink, you know, ale or wine, you know, or spirits. So, making sure that everybody got refreshed in this hot country, you know, pulling all their resources together and mixing it all together in a big bowl to make it palatable punch bill. 33:46 It sounds like it was just like a means to survive and what punch really became well think about this. So the admin Russell's so I'm gonna tell you the story. There was a guy named Errol Russell. He was in the English army 1600s and he was traveling of the 34:00 coast to Spain. And he decided on Christmas day to get off and throw a party in the city of cookies. And in CODIS, they had this huge fountain in the middle of like the governor's courtyard or something like that or the town. And he's like, well, we're going to use that as a punch bowl. So they poured in, you know, these big you know, barrels of brandy and Sherry spit a Sherry and then added limes and added everything and they It was so big and there's so many there's like 600 people there. They had to get the cabin boy from the boat in a little lifeboat to serve the punch. Everybody got naked, they drink the place dry and then everybody had a great hangover the next day. I always think how cool it would be if I could do this at Fountain Square in Cincinnati. If I get the mayor to let me like use Fountain Square it as a drinking fountain. You know, I could use it as punishable. Would you recommend everyone getting naked? Yeah. I 34:54 mean, gosh, we're not that conservative in Cincinnati. 35:00 Naked fun run around there somewhere anybody's gonna like break that conservative you know boat it's gonna be me 35:09 to all our listeners out there start petitioning Cincinnati mer for Molly's naked fountain party party love me oh god 35:21 well and maybe that could happen to at the party. Yeah You never 35:27 know blushing or anything No, it sounds awesome. I want I want the invite to this party. Yeah, it'll be epic. 35:35 Yes, punch is great. It really is so easy to do. That's good. I mean, that's that's a history of punches that that I had never known about. Seriously up until now. But you know, the other thing that we want to kind of talk about too is 35:48 you know, I guess we'll stay on the cocktails the right occasion kind of part kind of talk about, say, say Fred and I were you know, we're taking our wives out. what's what's that kind of cocktail bourbon kind of cocktail at that. 36:00 Somebody could go out on a date with their wife, nice romantic place and maybe kind of maybe guide her in a way to say like, you need to try this other kind of good bourbon cocktail. Because my wife isn't Are you asking how to man's playing to her? 36:14 I'm just trying to figure out like, how can I get my wife to drink more bourbon cocktails? Right? I know I know this is a Ryan Brian property because his wife is only only drinks wine and she she probably knows is I don't got that problem with Jacqueline and I got the opposite problem. I got home from being out of town. And then you know, my 30th anniversary of Booker's is like down here. It's like, straight straight from the bottom right now. I was rapping making whiskey sours with it. 36:43 Been there. 36:46 We were finishing up a new year's eve one evening, we got home late night from the bar and we had a couple friends over and I was like, hey, let me push out a bourbon for everybody. Let's celebrate as I can just go grab a bottle for some shots. She comes back and 37:00 I'll take a shot all kind of wins and it was a I was it was definitely a barrel proof. Okay, I 12 years. 37:07 You know, they're like the 120s and 30s or whatever and I was like, well, that happened 37:13 a little shorter. But 37:16 my husband doesn't drink bourbon which I married. That's the reason why I married him because you always need a driver. Yeah, that will. Not that much but he doesn't get into my bourbon collection. Except if he has like a tattoo guy because he's a tattoo. When somebody is visiting and they're in the bourbon. He'll open up my, you know, my pantry which used to have all my bourbon in it. I'll be like, pick one. 37:39 world is yours. Yeah. He got in one time to my 2013 Elmer Tilly that was given to me by Omer TVO you know while ago sign and it was like cherished, you know, drank the whole thing. I was so mad. I was divorced and I was like 37:57 you like 38:00 How 38:01 high is like models that you cannot touch is like, she can't even reach it. And I think she knows at that point she can't reach it. Don't touch it. My wife, my wife will climb the shell to get it. Oh, he wants me not to have that one. So she ended up she ended up having a bourbon that I couldn't touch. She got a bourbon women barrel pig. Oh, and, like, Peggy is the one who gifted it to her. She's like, Fred can't have any of this. And so, you know, I couldn't have any until I eventually got permission and when I got permission, I drained that. 38:38 Anyway, I know he's gonna I know. 38:42 We 38:43 got to figure out like how, you know, I think what Kenny's looking for, like the gateway, what is it? What is a gateway cocktail to get people into bourbon? I know. It's a seal buck. I know. It's like, whatever cocktail. You know if you have those. Yeah, I mean, it works. 39:00 It works. The robot cocktail is a champagne cocktail. And it had a story that a lot of people thought was true. And then we found out it wasn't true. I worked at that I was the bar manager at the CEO bar before the, you know, huge wall street journal article that kind of threw out the old historic story of the cocktail. And it hurt me a ton because I use it even after I left the seal Bach to introduce people to bourbon and I've still got people that come see me to drink the COI cocktail. I had a couple who came in for their anniversary the other night and they've been drinking from me for years. And it just hurt my soul When I 39:37 see her. We're just like, fraudulent. 39:40 Oh my god. Well, I think it's safe to say that everything in the spirits business is bullshit. You know, JN true. Your your book. What does it bourbon cure? Yeah, I read that a few times. Thank you bit about that. Yeah, just you can't trust anything. 40:00 Ricky stories is pretty legit because the guy wasn't really in the business. You know the real guy well back in the day before smartphones, 40:09 shit to 40:13 throw anything at you is fantastic but you know a great story is a great story and it does create an experience No matter if it's true or not. So I say Don't let the truth get in the way of a good story. That's right. So tell us about the seal Bach what's the best bourbon to use there? What's the best champagne? How do you make it work? I like First of all, I like to use a sugar cube. I don't know if he's a sugar cube use sugar. I don't know I use just a splash of simple syrup about consistency. And I like I like the sugar cube because I love the little crystals that go through it. So sugar cube, I douse it with both Angostura and patient bitters. I'm heavier on the patient with an iron Angostura. Yeah, a little more citrus for Yeah, it makes it a little more crowd pleasing. Yeah. The CEO box even at the hotel, I had it sent back 41:00 When I would do super heavy on both yeah started bringing down the Angostura a little bit yeah back OD became more palatable for the masses so that and then I like to use just for your for roses yellow label for sale bought because it seems to be a little lighter you know worse there for me I leveled for sure but there's something about I don't know the when I like when I make 41:23 for some reason for roses yellow label has a lighter 41:29 lighter something about it for these lighter cocktails I use that another one my cocktails it's one of the most popular on our menu. I actually like the the old force you can still a little bit of spice it has yet to go against the champagne and a little bit of sweetness in there. So well and then I top it off usually with a dredge Prosecco and then the champagne does any dry but we have used Prosecco or dry champagne. And you do use terms like or do you use like in my strike here, I use I make my own Triple Sec. So I triple sec, just a little 42:00 Orange look for so that brings it all together and there's something about this so you still can taste the bourbon but it's not overpowering because it's lightened up with the champagne. 42:12 So any any not just bourbon, but you don't use a little ins and outs of bourbon and when I make so it's not like overpowering people and a half 42:22 and half the triple. Yeah, there's been a lot of differences between these. It's really good. Just a simple cocktail. Yes, it's fascinating. Oh, I don't think it's the right answer. That's why that's why MIMO we've been friends for a long time. It's because we understand that it's the great thing if you know there's there's certain cocktails, you know, everybody like little fashion for instance, everybody makes their own fashion different. They really do. I don't I don't think I've ever had unless it's a bartender that I trained on how I make my old fashions. I don't think I've ever had an old fashioned same hopefully they're making it the same way. 42:58 Yeah, I've done that before. 43:00 Hear that before where people like know we're going to model this I'm like no not in my bar we're not doing Have you seen the YouTube video? The woman Oh talk 43:11 last night yeah 715 43:15 army we used to talk them with soda. Like I used to call that the steak house old fashioned. Yeah, that's how I learned it. Back in the early 2000s. We were you know, we were modeling orange and cherry and throwing a couple sugar packets in there. soda water and it was and this is a white tablecloth Steakhouse that Yang $10 a cocktail, at least you didn't like just take a thing of simple stare and go, you know, like this. I've been a bourbon police, a bourbon place downtown August they were and the guy was making these old fashions. He's just like, it was like probably like a full house and half a simple syrup in the glass, and then bourbon on top and then and then he just threw a cherry and an orange in there. I was like, oh my god. It's like we both know some places around here that we might not go to and go back 44:00 Drink bourbon. No, no, no. Is it hard for you to go places when you see when you see other people like creating cocktails and you're kind of like, send it back like every day? do you do that? I mean, what's your there? I have I mean not not because I will spin people who don't who didn't understand the egg white thing that you have to actually shake it a lot. And he got outlawed in some areas. So there are some cities that have outlawed horrible things back. I mean, it was slimy still, it wasn't it didn't have the aeration of the A. And I've said back old fashions because they were just so sweet. Like it just was disgusting. So usually though, I don't do that. I just ordered a bourbon on the rock. 44:39 I don't drink cocktails, the whole I drink more cocktails and I'm out of town. Yeah, for some reason. When I'm out of town in a different city. It's kind of inspirational. It's kind of like getting a feel for where you're at to drink more cocktails. Or if I'm at a, you know, a new restaurant or bar in town that I haven't had cocktails at, but if I'm going to visit my friends at their bar, I'm not ordering cocktails from them hardly ever 45:00 They might make me something they want me to try, but I'm drinking a beer bourbon. Yeah. Yeah. I don't drink beer so I drink a lot. OJ go Martini. I drink Beefeater martinis or Plymouth martinis depending on my jam. Good. Yeah. Jim. 45:15 So let's go back to like the the entry level kind of cocktails. 45:22 Hey, it's Kenny here and I want to tell you about the Commonwealth premier bourbon tasting and awards festival. It will be happening on August 24. In Frankfort, Kentucky. It's called bourbon on the banks. You get to enjoy bourbon beer and wine from regional and national distilleries while you stroll things along the scenic Kentucky River. There's also going to be food vendors from regional award winning chefs. Plus you get to meet the master distillers and brand ambassadors you've heard on the show, but the kicker is bourbon pursuit. We're going to be there in our very own booth as well. Your $65 ticket includes everything all food and beverage on Saturday. 46:00 Plus you can come on Friday for the free Bourbon Street on Broadway event. Don't wait, go and buy your tickets now at bourbon on the banks.org. 46:10 You've probably heard of finishing beer using whiskey barrels, but a Michigan distillery is doing the opposite. They're using beer barrels to finish their whiskey. New Holland spirits claims to be the first distillery to stout a whiskey. The folks at Rock house whiskey club heard that claim and had to visit the banks of Lake Michigan to check it out. That all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out in 2005. They apply their expertise from brewing and began distilling a beer barrel finished whiskey began production 2012 and rock house was the club is featuring it in their next box. The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished in those very same barrels. 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. 47:00 hard to find whiskey rackhouse's boxes are full of cool merchandise that they ship out every two months to members in over 40 states. Go to rock house whiskey club com to check it out and try a bottle of beer barrel bourbon and beer barrel ride. Use code pursuit for $25 off your first box. The 2019 Kentucky's edge bourbon conference and festival pairs all things Kentucky with bourbon. It takes place October 4 and fifth at venues throughout Covington in Newport Kentucky, Kentucky's edge features of bourbon conference music tastings pairings tours and in artists and market Kentucky's edge 2019 is where bourbon begins. Tickets and information can be found online at Kentucky's edge.com. 47:45 So let's go back to like the the entry level kind of cocktails. One that I have found is almost a surefire winners not really a lot of people's radars. And that's bourbon slushies, huh? Oh, yeah, I mean, I have yet to find someone who didn't like bourbon. 48:00 But I introduced them to like a really nice bourbon slushy recipe and they were just wow, do you guys do anything with slushies? I have I have snow could thing. 48:10 It's not Snoopy either. 48:13 I have it's like it's harder for me. Um, it's kind of breaking the law to do those. And I'm pretty stickler for those things. A lot of the people that pre mold it's against the law to have a slushy machine as a as with drinks in it in Kentucky. Yeah. Yeah. Oh, 48:35 hi. Oh, that's completely legal. No, I'm not doing that in Ohio. But man, I was going to open a slushy liquor bar in Kentucky and now it's all 48:42 right now as it stands right now in Kentucky and I had to check this recently. Because we wanted to do so she's a 48:50 spirit has to be served from its original container last being consumed immediately. So by their iteration and Kentucky, if it sits and 49:00 mixture of less than 24 hours then you can serve it out of a machine or a pre mixer things like that. If it sits over 24 hours it's no longer legal. So interesting right so yeah so no barrel aged. I we when I was at my old Goodfellas we got rid of our house michelman show we got rid of our barrel aged cocktails all because there were some a couple people that got hit by the ABC on that Eric Gregory if you're listening to this with this on the Kentucky distillers associations I don't mean to throw it out there sorry. We saw 49:35 hillbilly Eric not who he was up nobility Yeah, but he got hit hard on that and it shut him down. Wow, I did not know that. Yeah, I watched a restaurant go down in flames because of something simple like that. And I don't I'm not gonna risk the entire business doing that we got a few emails will send after this one to some friends who 49:54 I had no idea but I mean, you say things like, okay, like more beverages wine that's not 100 50:00 Spirit you can do like local things like that. No saucy vermouth cocktails. Well you said you actually brought something up that that I always love going places and I've had good ones I've had bad ones that barrel aged cocktails kind of talk about your we got a yes and a no 50:17 go yeah it's very age who we send out in we did right across up I love that one. So I don't I love I love to use, you know, aged products to make a fresh cocktail. I don't think it doesn't taste fresh and it comes out of like, if you read if you make a cocktail, you may begin to granny or Manhattan and he put it into a barrel. 50:41 I hate that. I mean it kind of rounded out the rough edges you had to do it correctly like we would do two barrels. We took one barrel was our serving beer and we put paraffin wax on the inside so it's no longer reactive because people will keep it in a fresh barrel where it becomes over age and many tannic rough on your palate. If you get it to the right point and then change it over to an honorary 51:00 barrel that's where I think you you keep it is so you would age yours to a certain time age it to what we thought was right and every time you use the barrel it changes a little differently tasteful different so you're tasting and every couple days a week or so and then you bottle it yeah cabin and then you have you're serving in st you're you're serving barrel that we paraffin wax and you would fill that up and serve it from there. Yeah. Oh 51:28 I love Sam fights breakout 51:32 no I don't like oh, no, no, we've had differences opinion before so 51:38 I'm just not really drink is barely, you know, making them anytime soon. So I gotta tell you I kind of lean with Molly on my opinion of barrel aged cocktails. Like I have found them to be over tannic way battery the essence of the spirit is often lost. And if there is any kind of citrus in it, I 52:00 Swear to God I said wait hold on so I put sisters in a bed so you can put sisters in a very shocking that's just 52:06 I think that's the thing is like people think that they can just like make a cocktail and throw it into a barrel anything you know, and they don't realize there's some oxidation that goes on is very unsafe. I think it just you got to know what you're doing it's like Molly knows what she's doing what she's making tobacco bitters, but tobacco bitters are dangerous part to me. margins are playing around with activated charcoal they're out there playing around with things that they don't know fully about. And there it's not exactly Well, the the nitrogen one there's been a couple cases of customers are having burning their throat or having their stomach. Huge lawsuit with George Clooney, his old brand new they sold Castillo because of ego. They were having a party like even after he sold it or whatever. And somebody like Woody was out of work for eight months because they destroyed their esophagus on dry ice stupid. Well, yeah, don't use dry ice at home now. 53:00 There's so many things you show me that I'm dumb down. Well, let's keep the the disagreements going here because 53:09 so this is this is another one where I think our listeners would be interested to kind of see what is the right bourbon for the right type of cocktail, because you've got, you've got your weeded, you've got your high rise, you've got your low rise, you've got your craft that has sort of a more of a grainy flavor to it. So with these four, like where did they fit in inside and there's one other kind, the kind where they're paying you to put it in the cocktail? 53:37 competition competitions and things. I guess this will work. 53:42 I don't know if you agree, but I rarely and this is gonna be a kind of a blanket statement. I rarely find that we did Bourbons go into cocktails for me. Like a smash. Yeah. But not too often do I use a weighted bourbon and cocktails? Yeah, don't use a lot of we I mean unless I have to for like makers or something. 54:00 Right What do you mean less I have to well like you said like like if they're you know paying for it like 54:09 a lot of makers things and I you know I usually will like figure out the the cocktail for that you know it really well I mean 54:18 makers find to be a little sweeter so not 54:26 and not as complex as a lot of the other Bourbons I love makers don't don't think that I'm like putting it down no telling telling you like what I think I just gotta like you gotta figure out like what to put in it so that he doesn't like Lakers in a smash right it's about the only thing I put it I love smashes that was like one of my favorite like a Bramble even Rambo works I mean, I've made Maker's Mark brambles All right, y'all gotta remember 54:51 talking other languages fruit, smashed fruit and 54:57 and then your spirits and sometimes I put citrus in 55:00 Bramble and then top it off with spotlight club soda. Very simple, easy to make it home and bright cocktail. Yeah. 55:09 Like switching up the Bourbons there's lots of times where like a competition is happening and you make it with the bourbon gives you have to but you know it tastes better with a different burger. Yeah, that's how I've done that plenty of times. I'll just switch it up and put it on the menu with a different bourbon even though the competition required this and that. What's the ultimate bourbon mixing? cocktail? My what's the what's the cocktail mixing bourbon? I love old forester January. I mean, even my bar uses a lot. I will say there's bourbon. I'm gonna hate me for saying this. I'm not a big fan of Woodford straight. 55:45 Yeah, 55:47 straight out my favorite 55:50 other products but then like we said, we both love old forester. Yeah, if somebody buys me a word for it, I'm going to drink it, but you know, but I'd rather drink old Forester, the old forester signatures. 56:00 jam you know I say go for some signature all the time and it's not on the label anymore and 56:06 I go give me a bottle versus signature well 56:09 I noticed both of you all mentioned four roses yellow label to time to update. 56:15 Yeah 56:17 I love you been around the block you reference I brands I love using 56:23 in my well use I use Ancient Egypt 10 star for can get it if not benchmark. Ancient ages are well yeah. 56:34 And then sometimes sometimes Evan Williams if I can't find those other two that's how it goes in Ohio though. So there's a great for mixing if I make an old fashioned I use old granddad 100 or bonded if I making a Manhattan usually it's old forester. You know, or you know man, maker smart makes a great old fashioned 56:59 way 57:00 Deal force arrived 57:02 in Ohio know when I started using that all my Manhattans so 57:08 I like right in my man hands too but I think in this area there's something about a bourbon man and I don't know maybe it just goes back to that me working in high end retail and it was always with a bourbon. That's what I always did it with and I kind of gone back to using rye because we use it also in black Manhattan's which we serve a ton of and the rye helps cut through that tomorrow a bit. Have you ever made white Manhattan's Have you ever used a nice whiskey and made man? 57:34 I feel like I probably have at some point but I can't wait good. Yeah, yeah, shame on HH whiskey. I got white dog. Yeah, us especially that. What is it the OMG the 57:46 What is it? What is it out in Utah? What are they? 57:51 totally blank. And yeah, they're OMZ is this still called that? I can't get in Ohio. This what I used in Kentucky, but that with orange bitters, and then 58:00 dry vermouth instead. Holy moly you're a bigger fan of white dog and I know we discussed this before I I enjoy it but you like to sit around just sip on it I like the Buffalo Trace mash one. She's, she's old school. Love it. So when we look at you know bourbon cocktails we tend to look at it from like it's it's a price thing. It's usually the $30 and under. But there are some bartenders who will slap you know, slap a little Pappy in, in a cocktail shaker. Do you guys ever go crazy and put like an alley or super allocated? 58:36 bourbon or rye in a cocktail? Yes. 58:40 I got two ways of saying it. One is you're paying me the money. You're the one paying for the whiskey. I'll do it. Do you enjoy your way but anytime anyone's ever ordered a patented coke for me. My way of serving it has been I give him a glass of Pappy I give him a glass of coke and I give him ice and tell them with it being such a nice bourbon. I wanted to give you the component 59:00 You can mix it yourself to the appropriate mix. I've never mixed the coke not once so I try to not be offensive by Tom mirror. Wow fucking idiot 59:12 my bartenders always say I'm good at saying fuck you with a smile. 59:18 Like, my husband's always like you really good being like fuck you but your hair looks really nice. 59:28 Now I'll just say I, I feel like 59:32 I'm at my bar I'm there I'm I control the bar and I am there to educate people on what they're drinking, how they're drinking it. And so I will not serve them a copy of coke. I will educate them on why they shouldn't drink this with Coke. If it's really it's, I mean, they push it then I probably do the same thing but I have never had do that. It's happened me a few times that actually add a few bars. had to do that a couple times. But like I said, it's never gotten mixed. They've always thank 1:00:00 Me In the end I appreciate you not letting me ruin that that 1:00:05 you know the best thing out there and you know that's what obviously we go into it to our walk on this you probably don't need it I did you set up the next podcast. My sister took her to wild turkey though, you know Lawrenceburg and we did the high end tasting and right in the middle of it she cracks open a diet coke was died like my sister of all people. You can't do that. Like you cannot mix that with the diamond. 1:00:31 Yeah. 1:00:33 So sorry. 1:00:35 It's apologize to our family wild turkey too for that. 1:00:40 So another question I kind of had for you. You know, we've all at least in the bourbon world, we see stuff on the shelf, we buy it, we all make mistakes. It's it might be like I said it could be craft and a little bit too green forward. We're just not a big fan of drinking it neat. Is there a cocktail that you can use to make these a little bit more palatable? 1:01:00 Absolutely yes so kind of kind of talk about where ginger ale and 1:01:09 fancy it up a little bit rather than just adding ginger ale but you can always play around on something and doing something that is really going to cover flavors Manhattan's and no passions more enhance and you can do some stuff and a heavy smash or do a bird a sour even that I help cover it. Still I've had some I had to come through bed but yeah, let me let me I'm sure you guys get stuff sent to you sometimes from yesterday. Just show up. Yeah, yeah, twice, not mad about it. But sometimes it's usually from a newer distillery or a craft distiller and it's not that their products. It's not bad. It's just different than what you're used to, you know, no. 1:01:54 Bad. I've had some stuff where I'm like, Oh, this isn't bad. It's just it's just different. Yeah. 1:02:00 dozy Tyler yet have you all for God's sake. 1:02:04 Shit. Bad. So 1:02:07 one of the few that I've it spit out I've had, you know, he's like drywall. Yeah, got 1:02:14 some I poured me one recently to that I had to spit out it was out of a tin can. I can still 1:02:21 Yeah. 1:02:24 So there there's a 1:02:27 you know, I write reviews I score whiskeys and people started pointing out you know if you really don't like something you say would make a great cocktail bourbon and I didn't I really did not realize I was doing that. I'll be honest, I did not realize I was doing that. But I was passing it on to like, yeah, you know what it's drinking need. It's cocktail bourbon, but I have found that there is one note and some of these, these Bourbons that you cannot get out if it's a bad one. And it's that over charcoal Lee woody know, it's like there 1:03:00 Nothing that I've been able to find that can cut that Do you have any recommendations for like how to cut cut that charcoal that over woody note that you find a lot of two year old craft bourbon because like what I call it is that new bourbon tastes like this the big green exactly No. I mean, I just did I just had a bourbon and I it wasn't that was bad. It was really good. It was different. And by a very really respected new distiller new distiller who I have a lot of respect for. 1:03:34 And I couldn't figure out what to do with it but final

A warehouse disaster is a large concern for the bourbon industry, but some people in the community make jokes and laugh at the situation. Should this be considered normal? Heaven Hill phased out their 6 Year Bottled in Bond product that was a true bargain brand to many bourbon consumers and launched a very similar product with a 3X price increase. Was this a good move by Heaven Hill? Are they competing in a high price bracket? Did they just cannibalize their own products? Is this the first #KentuckySnub? We tackle all this and more on Bourbon Community Roundtable #34. Show Partners: Every batch Barrell Craft Spirits produces has a distinct flavor profile. They take pride in blending and preserving spirits for the people who enjoy them the most, you. 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 Ryan talks about launching a bourbon brand. Look for a new segment called Whiskey Quickie launching next week. Brian Harra’s Sazerac Brands v. Peristyle: Bourbon History Matters as a Matter of Law - https://brianhaaracom.files.wordpress.com/2019/07/haara-bourbon-history-matters-as-a-matter-of-law-ky-jeanrl-2019.pdf Jim Beam Warehouse Fire Heaven Hill 7-Year Bottled-in-Bond Was it the right move to discontinue 6-Year BIB and relaunch with 7-Year at a higher price point? Do you think this product competes with the Woodford and Knob Creek price point? Is Heaven Hill competing against themselves? Why wouldn't Heaven Hill launch in Kentucky on day one? How do you best support retailers that elevate prices for hard to find bottles? 0:00 My wife was like, I was like remember I got a podcast. She said ugh that's so annoying. 0:07 Didn't you just do one of those round tables and I'm like that was last month. 0:23 Hey everybody it is Episode 209 of bourbon pursuit. I'm one of your host Kenny in the bourbon news cycle it moves quick. What's Trending one day is going to become pretty stale soon. And I'm sure many of you are like myself wanna bourbon warehouse collapses or when 45,000 barrels of bourbon go up in flames from a lightning strike at a gym be warehouse. We probably get a lot of messages in our inbox about it. And I kind of want to focus on this and say, where are we at today on the current situation. So on july fourth, the Woodford County Fire Department waited to extinguish the fire for a few days because as they said, there is less environmental 1:00 impact to allowing the ethanol just letting it continue to burn. Beam Suntory put out a press release saying that the barrels in the warehouse contain relatively young whiskey from the Jim Beam Asheville in the US, it will not impact the availability of the product to its customers. And they are going to be working with local state and federal agencies to conduct response operations. And now beyond just the whiskey, Jim Beam is looking at a $50 million loss. That would be the bourbon loss at around 45 million, with an estimated additional 5 million in the damages to the warehouses and the cleanup process. And that cleanup is going to be in response to a mass amount of bourbon that has entered the Ohio River after traveling more than 20 miles down the Kentucky River. And the Kentucky's division of Fish and Wildlife is already characterizing this bill as a severe fish kill. The officials are still continuing to assess the damage to the aquatic life. In a Facebook post on Monday, the Kentucky Energy and Environment cabinets 2:00 said that the department Fish and Wildlife Resources is on the river again, and they are continuing to assess the fish count killed and the results are continue to penned. They are also going to see dead and dying fish. People are using the Kentucky River in the area and they're going to start seeing and smelling the dead fish as well. Robert Francis, the manager of the emergency response team said that the bacteria in the water is going after the food source, which is the sugar and the alcohol so it ends up depleting the oxygen, the fish start to become distress and they eventually die. According to officials, the dead fish will decompose naturally with no harm to the river, so there's no plan to remove them, being Suntory is likely going to be handed a large fine once this comes to a close. If you've taken a drive in Bardstown, or Shively, Kentucky or really anywhere near a distillery or aging warehouses, you'll notice this sort of black fungus or film that grows on the side of rock houses and even find itself attached to road signs and surround 3:00 Holmes in 2007 when University of Toronto my colleges James Scott published an academic paper about the fungus, it pinned it on the whiskey industry. Dr. Scott discovered that this fungus which is he named but don't Yeah, after the man who first studied it in 1872 Anton but don't feeds on the ethanol vapor released by liquor as it ages. Since ethanol is denser than air, the evaporated Angel's share doesn't float up into the sky after all, but rather into the surrounding communities. In when it is airborne. Ethanol meets the slightest bit of moisture. It's going to be common because distilleries and towns are usually near those water sources. You get whiskey fungus all over the place. You can read more about this fungus and how it's plaguing neighboring towns from an article on but by Vice calm, which can be found in our show notes. This podcast, it's always been about education and our focus is how do we bring the biggest personalities behind bourbon to the forefront and get 4:00 listeners a chance to experience the hear directly from them. We never intended this podcast to be about Reiner. I am really what we think. And that's why we never did bourbon or whiskey reviews as a part of our format. However, over the years, people are continually asking us what we think of a particular bourbon. So we wanted to figure out a way to do just that without impacting our pretty much our schedule routine here. So next week, we are launching a new content stream that will be available through your current podcast subscription you're listening to right now, as well as YouTube and we're calling it whiskey quickie. as we did with the podcast. We researched the landscape of bourbon reviews on the Internet to see which format will be best for us, YouTube, it's a large segment and the reviews we watch went anywhere from five minutes upwards to almost an hour long. So we're setting off to make whiskey quickie unlike anything out there today. It's a whiskey review with no cutting and no editing and it will be 5:00 Done with a 62nd countdown timer. Sure it may sound rushed. But at first, these reviews are going to give you something else to listen to on Tuesdays while you wait for the usual Thursday podcast release. We're very excited to launch whiskey quickie. And the first episode will premiere on July 16. You can catch whiskey quickie right here on your existing podcast subscription. Or you can head over to YouTube and watch the video version. All right, I think I've talked enough. So let's get on with the bourbon Community Roundtable where we discuss the cultural implications of the Jim Beam fire as well as heaven hills seven year bottled in bond release. But before that, let's hear Joe from barrel bourbon. And then we've got a substitute for above the char with Ryan Cecil. 5:47 Hi, this is Joe Beatrice from barrell craft spirits. Every batch we produce has a distinct flavor profile. We take pride in blending and preserving spirits for the people who enjoy them the most, you. use our store locator to find a retail or a bar near you at barrellbourbon.com 6:02 I'm Ryan Cecil. Yep, that that third show loop. Fred's out of town and Portugal doing something really cool. So you have me this week, what I want to talk to you about is being in the whiskey business, and all the middlemen, and all the hands that are in your pocket. So when Kenny and I started a brand pursuit series, I had no idea how many hands and middlemen would be in our pockets, anywhere from ABC people, to the distributors, to the liquor store owners, to the lawyers, to the barrel brokers, to the label people to the cork people, to the glass people to every people in the world that gets their hand in our pocket, so we can bring someone some bourbon. But, you know, it's kind of frustrating. But then you think about it. And when I was on the phone with a distributor, his kids got in the car. And I was like, well wait a minute. This guy's a family has to pay for. Well, he deserves that. And then you start to 7:00 Thinking about the ABC person that's following your paperwork. And you're like, well, they have a family. I guess they deserve it too. And then you think about the liquor store, and the landlord, and all the people who just make everything happen. And then I'm like, Well, I guess they do deserve it. And so while it is very frustrating, and very 7:20 just greedy of me, selfishly, because I am a consumer, and I proprietor and creator of product that I want to bring the best possible product to my consumers at the best cost. But then, you know, there's a lot of people that were supporting along the way, and it kind of gives me good perspective about why things are the final price they are as they sit on the bar, and that's this week's above the char. Hope I didn't blow it. And we'll see you next time. 7:54 Welcome back to another episode of bourbon pursuit the official podcast of bourbon Kenny and I 8:00 Ryan here tonight on deep bourbon Community Roundtable number 34. This is where we talk about all the recent news, things have been happening inside the bourbon world and tonight is going to be it's gonna be light on topics, but it's going to be very, very heavy topic. So I'm kind of really excited to talk about this one. But before we jump into it, Ryan, what's been what's been new in your world recently? sweating a lot. It's hotter than hell, the humidity. Like, I think it's like our 12th or 13th day in a row 90 degrees, and it's like, Oh, God, but now it's, uh, I'm excited for the night we actually each of us will probably have some room to talk like, I'm looking at the tiles in front of me and there's, you know, only 1234 you know, where there's normally like, 10. So we all have our chance to chime in. So I like it. Yeah, that's you and you know, you mentioned that humidity I look at is a good thing. Because I always like to think that I'm walking and I'm sweating. I'm losing weight, but maybe it's just not that maybe it really is just the humidity. there and then 9:00 You drink one of those stats and you're like, right back. 9:04 It's like I keep gaining weight but I've been actually sweating too much. That's I don't think that's how it's supposed to work. Yeah, just like working out or go into the sauna or the same thing. Yeah, and white but sweating out those demons. So exactly for sure. Alright, so as usual we're going to do is we're going to go around the horn. So I'm going to go start off my left are Cal Ripken of the bourbon Community Roundtable. Blake welcome back. Thank you. Thanks for having me. This is the what are we at 37th round table close. 34 is incredible. round tables. Yeah. So congratulations to everyone on that. Now always great to be here. I'm Blake from bourbon or you can find me on all the inter webs and social medias Bo you are Bo in our calm as well as seal box calm as well. For all your craft beer needs. That's s e l ba ch s Thanks for having me. Spirit shipped right to your 10:00 Door it's about as easy as you can get. Yeah. 10:03 There's, there's no waiting in lines. There's no car. No camping out, you just, you know flip, just go on your own and it's there. It's sometimes free too. So just 10:16 depending on the tear up 10:19 bad we messed things up. It made me show up free 10:22 billing system. 10:26 Nick, go ahead. Alright, I'm Nick from breaking bourbon, one of the three guys behind breaking bourbon breaking bourbon. com. Check us out Facebook, Twitter, Instagram at breaking bourbon. And, hey, glad Glad to be here. I'm kind of back and forth between myself and Jordan. And I think over the past weekend, we convince Eric to start joining in a little bit more too. So you'll see that the man behind the man I think a little bit more here this year. Oh secret 10:55 coming off the bench, like it. And so Nick one thing that I noticed in your back 11:00 Ground was, you all did a new roof pic recently that went through seal box yet a pretty funny yet a pretty funny sticker behind it. I also want you to kind of talk about that one. Yeah, so these are some of the pics here. It's actually still still waiting on my bottles but it's just a test sticker on there if you can see that. So we kind of wanted to play with the other end of the rift thing. So wrestlers mom, Striffler, you know, so Steve sticklers, everybody they can relate to that, interestingly, just had a 20 year reunion so that movie actually came out American Pie came out during the summer after graduation of high school and before college so needless to say it was a fun summer. But as soon as that kind of came up and and we started a band around the idea, I think it just stuck and so we went with so how many more riff ideas are there going to be out there? 11:56 I've had more inquiries about wrestlers, moms, people seeing the sticker inside 12:00 Hey, so how do I get one of those? Like, well, you got to be the number one Patreon supporter I guess so. 12:06 Drinking bourbon. 12:09 They are sold out though now to think right Blake they sold out today through the major supporters, but 12:17 it didn't take long. No, no, no. I've seen Ken Griffey Jr. I've seen Rick James. 12:25 Yeah. So so we got a few more riff puns, I think still available but riff a mania. Yeah, there's there's so many out there. There's a lot of good ones too. Alright. And so to our resident lawyer, Brian, how's it going? Hey, thanks. Thanks for having me again. Great to be here. This is Brian with sip and corn. You can find me on Twitter Instagram now finally and and Facebook at sipping corn and online at sipping corn calm or bourbon justice calm and again. Thanks for having me. Looking forward to this one. It's so before we dive into it, Brian did I see something it was posted by Brad at little bit earlier today. I guess 13:00 There was a paper or something that was published that that you had done recently that he finally said, at least he put it on his Facebook for me that's no bread Atlas. he's a he's a friend of the show he was on talking about four roses and barrel pics and stuff like that. But he said that he was quoted in one of your I don't want to say like dissertation. I don't know what you call it, but you know, whatever it is. Well, yeah, it's it's close to that. It's basically the scholarly journal side of of what lawyers do. And I had an article published in a Law Journal from University of Kentucky and I for the bourbon history and to make a point about how much bourbon enthusiast dive deep into these issues, quoted some of his articles from bourbon and banter. I've had a breaking breaking bourbon citation on there had bourbon truth on there. So I was trying to make a few points about how deep we all dies and how into the weeds we get and those definitely pretty 14:00 Did some of the best examples for it. 14:02 Alright, so Ryan may need to step up our game and just not like bullshit about stuff but put some facts out there 14:09 are optional. 14:12 I can understand why you leave us out. I wouldn't want to be cross check the reference, you know, for for my facts. I appreciate being on that Brian, that was the two year storage experiment. And that was definitely our longest dive in anything. How it was a great deep dive, you know, the oxidation effects. I mean, that was that was fantastic. Yeah, I tried to find a quote from the round table and I just couldn't find anything with factual support. 14:41 The only factual support was actually the stuff that you contributed to. 14:45 I don't want to cite myself. So I caught myself from the Harrison podcast, although I didn't have a plug for the book and the article, so I can't say I didn't quote myself, but 14:56 yeah, so I'll for anybody that's curious about what that is. I'll make sure I put it in 15:00 Show Notes the podcast so you can go and check that out at your own leisure because it is it is a long long thing to read. I scroll through like the first two pages and I was like am I almost done? Oh crap is like 18 more to go so I I'll put that out there if somebody else that wants to see it. Yeah, that's the insomnia cure it is maybe just just go to the to the parts where I quote the fellow bloggers and then be done. That's fine. Perfect. 15:26 So there you go, Kenny. 15:29 I don't know. Let's let's see how much I can drink tonight. We'll see you go to sleep later. 15:33 There you go. Yeah. So let's go ahead and let's move on to our first topic of conversation tonight. And this one is really focused around that was it was the big news last week. In this was the Jim Beam warehouse fire. It's estimated somewhere around like 45,000 barrels may have been lost in the gym be warehouse fire. And this is just down the road of castle and key in the Glens Creek distillery near Milledgeville, Kentucky. And if you put this into perspective 16:00 That's about half of the 92,000 barrels that were lost during the heaven Hill distillery fire of 96. And that's when seven Rick houses had actually burned to the ground. And at that time, that loss represented about 2% of the nation's bourbon supply at that time. And I think we can all kind of look at it and really say that this is a this is a big travesty, right? This is a tragedy for all that involved. There were people that were commenting and saying things like, Oh, it's only white label, who cares are saying, Oh, I have pre fire odd 114 and I'll go ahead and post it for sale. Or people were joking and saying as jack daniels starting the fire saying how Alcoholics Anonymous benefit from it. I mean, let's take a step back and think about it like, is this really like the current state of affairs of what we see? 17:00 In the bourbon community and what we should expect when something like this happens when there's millions and millions of dollars on the line for a very large organization, there are firefighters that are sitting there trying to contain the fire that are trying not to spread to people's homes in the area, and people are just just making  jokes at him. I mean, is this is this natural? Like, is this what we could expect from here on out? I think one thing to point out is that no one got injured or died or anything in it, which is the key thing, I think the mood could have been very different. If that was the case and that scene right up front that was the message that was out there. And I think because of that, you know that the tone was able to be different or you know, people may be felt they could, you know, be different with the tone as a result of that. And that's really probably the biggest thing is that you know, you have these what could be really pretty scary incidents happening that you know, fortunately we haven't had you know, anything really seriously happen anyone to get injured or 18:00 You're killed, you know, more more recently in some of these more major, highly publicized ones. So I think that plays into it in this case as well. Yeah, it's kind of been a blackout for bourbon warehouses the past two years. I mean, it's like how many more can like, you know, get some, some natural disaster or something collapse? It's like, it just kind of makes you realize that, like, how old this stuff is, and like, I don't know, that kind of needs, probably some intervention, maybe to kind of protect them more like not just like, Oh, it's been there. It's been built forever. It's all good, you know, so. Yeah, it's just it's just been happening too much lately, I think. And it's kind of serious because we all go and barrel pics and we're all in those things. And tons of tourists go in and out of them. I'm really just, 18:49 you know, it's just kind of scary. You know that all this has happened so much recently. So I think people need to take it more seriously than then than just, oh, it's a white label or it's 19:00 Don't drink the water that's going in, you know, they'll Fall River don't drink it. You know, it's it's definitely more serious than that. So it's something we need to the community needs take serious and you know, the the distilleries as well. 19:12 Yeah, I think that's there's there's a few comments in the chat saying, you know, is this a Rick house problem ovulate like is it is it the age it's catching up on these things? You know, the Barton side that most certainly could have been a problem because there was maybe lack of oversight in regards of maintenance or something like that. However, this this what happened to Jim Beam was a lightning strike. And from what I understand is that lightning poles are pretty ubiquitous anywhere. So they're, they're stationed around the properties and that's what's supposed to basically detract the lightning to go away from most of the warehouses. They're installed in a lot of places. However, you know, it's lightning. So by Reza lightning hopefully doesn't strike twice in the right spot or the single sure, but the the 20:00 warehouses are grandfathered. They don't have sufficient sprinkler systems like the new ones. If you have a if you're Rick is so many barrels, you're not required to have them. It's like, okay, you know, the these are like serious things that, you know that, you know, people can get hurt and I think they need to take it seriously. That's just not some warehouse out there. 20:21 I don't know. Yeah, this this used to happen a lot more historically. I mean, there were five I don't know about the collapses, but there were definitely fires. And there were all kinds of injuries and in warehouses in it distilleries generally. So I think we're probably looking at it in the context of the big bourbon boom lately, so we're all more people are paying attention to it. I mean, if this happened 10 years ago, probably barely be a blip. But sure fires happen. And I think what we might see is is a change to have the the ground built up around them to contain 21:00 The any spirits that get out because we've got a fish kill on the Kentucky River now i mean it's it's a real ecological problem when this happens so I expect to see some some of this grandfather and kind of get questioned and in some of these warehouses might need to be brought up to more current code yeah I think the you know the cynicism is kind of natural and in anything like this you know think just about anything serious that happens there's going to be somebody in a lot of us take this as a hobby so it's only natural to joke about it when you know in real life there's people whose livelihoods and all that kind of depend on it which you know you look at this and while beams a massive Corporation This is probably still a $40 million plus loss so that that is a big thing that should be taken serious. I know David from rare bird was saying I think it was on Twitter somewhere just like 22:00 This is just what happens with something like this. You're just going to have the people joking around about it. And it's unfortunate to an extent but at some point it's like, you know what else are we can't just sit here and mourn the loss of barrels as well you know, as long as nobody got hurt 22:16 I don't know the I'm not going to be posting a bunch of pre fire Jim Beam jokes, but at the same time, we didn't delete them from the bourbon or group either. I didn't feel like it was that offensive? I guess I 22:28 heard a whole lot more offensive stuff then then warehouse jokes. Yeah, absolutely. Yeah, for sure. I agree with that. And I just kind of took it took it in stride. It's going to happen. 22:41 Any kind of news is going to get turned into a meme these days. And that's not the bourbon world. That's that's anything you know, that very serious issues happen and somehow it becomes like, a funny picture with some words on it. 22:54 And sometimes you need comic relief for service, what kind of helping me to pass that or it doesn't 23:00 seem like it's been happening a lot. And maybe that's just because we're focusing on a lot more. Now, you know, it's, it's interesting to hear Brian say that this was very, was much more prevalent, you know, long time ago, you know, I guess maybe 30 4050 years ago 23:17 but you would think we'd have a little more safeguards in place to stop some of the stuff especially like the collapses you know, you think building codes and everything would and inspections would improve that kind of stuff, but lightning strike that's pretty you can't really avoid that unless you just have fire sprinkler systems and that kind of stuff. 23:39 Yeah, absolutely. And Blake you kind of reminded me something of like you know, you and you to to Ryan of saying like you have to make light of a certain situation, you know, and I don't know like when the the too soon thing really, you know, supposed to like play a part into this. But, you know, it reminds me of like one of my favorite comedians is Daniel Tosh. And he says like, nothing is off limits. 24:00 And it's kind of funny it's like I think about it now thinking back I was like yeah well maybe maybe when is that that boundary or that you know whenever Can you say something about it and and I guess in this light you look at it you say well at this point it is a financial loss there was nobody that was hurt there were people that put their lives on the line but it wasn't to the point where you know it's it's not like any of us had like a barrel in there that was like our thing and we're like running in there to go save it right it was it was just like it was a contained fire. They let it burn. I think I read a news article on who he is or something like that they were talking to one of the fire marshals and they're like yes is the best smelling fire we've ever been to you know it's like one of those things that even the fire marshals are kind of having a good time with it you know i but i think it might just be in in poor taste sometimes if it's like 30 minutes minute Yeah, yeah. Like hey, let's let I was gonna use upon us. Let's let the fire settle or dust settle. 25:01 Now my digit but you know what I'm saying? Like, you know, give it a little bit of time. Make sure everyone's Okay. And then it's like, okay, it's fine. Today's Blake, you're clear. I'm good. Okay, good. Good. 25:11 I mean, I've heard estimates says is like $270 million in losses. 25:16 That seems like a lot for 45,000 barrels. Well, I mean, you got think 5000 a barrel, you know, probably, I mean, it's cheap stuff that they're getting, like, probably 250 plus bottles out of I mean, and then you times about 40,000. So I don't know that's I was thinking replacement cost. Yeah, you gotta wonder what the 25:36 $250 a barrel, then they've got to rebuild the warehouse. 25:42 But, yeah, I could be way off in one opportunity costs too. So you're just it's just proud of you that they don't take. I guess they do have a min sure. But you know, it seems like okay, I could spend 500 grand on a warehouse to get sprinkler or whatever you know, correctly to help. Save maybe I don't know. 26:00 Maybe I'll just lay off all our Donald music or Donald Blanco. 26:05 It was tragic to me those this and people keep calling it the beam fire, which of course it is. But it's it's Old Crow. And I don't know when these I didn't pay attention when these were built. But this is a distillery built in the 18 seven days I think it was 1870 I think is when old crows built. I don't know if those date back that long. But if if ever we were going to have a revitalization of the Old Crow brand and if they were ever going to bring that distillery back as some kind of tour destination like they have that old Taylor for castle and key mean we're losing out on those opportunities and and that's, that's what bums me out the most since there wasn't any injuries about this. Brian, I think you bring up a good point too, because I know Fred, who couldn't be on tonight. He kind of made a mentioned to me in a text message and saying like, this is this is scary. 27:00 You know it was going was happening is like not just for the fire and everything he's like he's talking about the visitors like the people of bourbon and really what this can mean, saying that this should if if more of these things happen whether they're fires, whether warehouse collapses, any sort of distillery mishap that makes headlines, he said this could completely change any visitor experience you ever go to. It could completely change any barrel pic experience you ever go on. Like they could eventually get to the day where they're saying like no, like, we're not allowing anybody else in the warehouses, like we're getting a hard hat or anything like that, you know, I mean, Kenny and I experienced that for Barton pick 79 to pick and you know, there was lightning in the air and they're like, no way we're gonna do it inside and it's not as fun, you know, being in a little tasting room, but luckily the skies cleared and they let us go back in there. But yeah, it's your he's totally right. And it's for the right reasons, though. Sure, absolutely. is legitimately it's it's legitimate, but actually 28:00 I always think when I think of the sterile experience, I think of the heaven Hill downtown. I mean, it's, it's like Disney Land, and you don't get any sort of real experience there. And that's, I mean, that's could be what this turns into if the insurance companies won't insure the distilleries if they let people in, I mean, that's who's going to drive it. It's can you get coverage? Or can you get coverage that you can afford? And maybe you have to limit it to visitor centers and kind of the Disneyland look. Yeah. Right. There would be a detriment that would be a sad thing to see happen. Yep. But I would play this angle though to you know, I get sent a link in that from a lot of people are outside of bourbon who just know that I'm into bourbon and so they sent the link but from somebody's perspective, that's not really involved in bourbon. You know, they're so bombarded with bad things happening all the time. You know, do you look at something like this and not really think anything of it? You know, because you're not involved. No one was injured or hurt you 29:00 You see bad so much worse stuff than this happen on a daily basis in the news, depending on what you watch, you know, so in the big scheme of things, it the impact is really a lot more just, you know, the enthusiast and that specific kind of bourbon crowd or the potential impact is there, you know, in addition to the environmental stuff, you know, but again, that gets to kind of just all those bad things just cycling through the news on a daily basis. No, you're totally right. And and who knows if this might have been a you know, a smaller craft distillery who knows if you made headlines especially around the nation just because of the size and the impact it what it was I mean, you know, if I saw a quote from john little from smooth Ambler he put on Facebook and you know, he said that it's sad to see these kind of incidents like no matter the size of the company, and he says I often put myself in smooth anglers position and a tragedy like this would be completely devastating to his type of business. So it definitely is a scalar 30:00 too. Wow when it comes to it, so, yeah, they lose 45,000 barrels. They're done. Yeah, absolutely. Absolutely. So I think at this point I think we can kind of move on we've we're all we're all kind of fired up. Is it too soon? 30:18 For a pre fire heaven Hill. Alright, so, so I won't do that. But yeah, now we're going to go into kind of the the next topic and this is the one that I think it's might have been a little bit old news by now but we're going to go ahead and kind of spark the situation back up because it's the roundtable and why not because this is gonna be a lot of the opinions of really what we see of what's happening inside of the the bourbon community and everything like that. So everybody kind of remembers about, oh gosh, what was it about a year and a half ago, and this was something that we had talked about in the roundtable plenty of times. Nick had talked about it, saying you know, every time I come down to Kentucky what I do, I grab a few bottles of 31:00 Heaven hills six year bottle and bond and I take it back home with me it's some of the best bourbon at $12 a you know 750 ml that you can get on the shelves. In a year and a half ago they had announced that there was going to be a I guess the retirement or the phasing out of this particular product. When that announcement happened shelves started clearing I mean gone and Kentucky here and there and everywhere. It ended up getting the point where I think now you can actually still get on the secondary market. It's somewhere around like $40 for 750. So you get scarcity. People hoard it people buy it up. This is what happens. And now since they did discontinue a beloved $12 six year product and they haven't Hill is now I don't want to say relaunching they are launching almost a similar product. It is their seven year heaven Hill, bottle and bond. So with this comes a few different things, you get an additional year. It's just 32:00 Bottom bond so it's still 100 proof however it comes with a 233% price increase about three times the price. So you're going from $12 so around 3999 MSRP and with this It also comes in its initial launch is also limited availability only available in like I think eight states across the US. So before we start diving into kind of like the business side how do we compare this other things in the market but look at I'm going to kind of pose it to you all and Ryan I'll I'll kind of ask you first. Was this the right move by Heaven hill? 32:37 You know, I love heaven Hill, but man, they bought a lot of things like the logic Craig 12 year age statement, like moving into the back label, then moving it to the side and then saying, No, it's not going away. And then it goes away, you know, and then this, it's like, I don't care what they do, just like see up for about it. Who cares? You know, like, I'm still gonna love you. But uh, I think 33:00 Yeah, they should have just been like, Hey guys, given the market, we have a great product. You know, there's stuff out there on the market. That's whitelist age. Not as good. You know, with a bigger price tag, we feel like this is what it's worth. And here you go, and I would have been like, yep, you're totally right. I totally agree with you. Give me my seven year for 40 bucks, but not still will do that because it's gonna be a great product but uh, yeah, it's just I don't know why they do that. I just don't understand but but I will say that I am wearing my heaven Hill hat tonight to make sure that I am showing support for the brand because I still love the brand. Yeah, of course. 33:37 And yeah, I mean, it is. I don't know I mean, I don't know if it's a dagger to the heart for a lot of bourbon consumers or bourbon lovers out there because you're wrong like this is on the shelves for a very, very long time around here and it's not like it was flying off. It was just, it was just a it was a great value for what it was. But before we do that, you know, dive into more of it. Blake kind of talk about your side. Do you think this was the right move by Heaven Hill to 34:00 to kind of get rid of it and relaunch it. Yeah, I think it was definitely the right move. Not from you know, my perspective as a consumer, but from a business standpoint, it was the best move they can make. You know, I can't imagine what the cost is on a, you know, six year old bourbon, but the margins probably weren't huge. They've basically learned through all these other things of, you know, moving the the 12 year to the back labeled and pulling it off completely then kind of redesigning the laser Craig barrel proof and, you know, they took away Elijah Craig 18 year and reintroduced it a couple years later at four times the price three times the price around there, they realize they can kind of do whatever they want. And yes, a small group of us will kind of cry foul but overall the market still embraces it and still buys it and, you know, it's just kind of keep doing what they want to do. 35:00 And they know that the that the product was undervalued. So they said, Okay, let's put it out at a higher price people will still buy in, it's still a pretty good deal. You know, I have a different perspective on it because I'm not in Kentucky. So it's not something I could regularly get. 35:17 So it's not like I'm missing out on anything. It's in my mind. I'm, it's a plus to me, because I'll actually now have a 30 to $40 What's the retail 4040 $40 bottom, but in that I'm just going to go by Elijah Craig, which is, you know, slightly proof down but probably a little bit older. 35:39 So, I mean, from a business standpoint, I think that's ultimately the right move. And we have given heaven Hill more than enough reason to believe that the market will not care and they'll still go buy it. So yeah, well, 35:54 yeah, 90% of market that probably didn't even know that it was like Kentucky, only six year product. 36:00 999 or whatever so you know, who gives a shit about these Barkin few that now that could turn on them really quickly if things start to get a little bit tighter and they need, you know the enthusiast market again, but I still think we're a little ways out on that happening. Yeah, so I don't know. I mean, what I've loved to see another great value bourbon that's still really underpriced. Yes, of course, I think we'd all want to see that. But at the end of the day, it's a business and yeah, I'm guessing they made the right business move. I just have one more point before we move on Kenny to the next person. I think the biggest travesty here is that like you said, you'll go by logic Craig for whatever or Henry McKenna whatever Well, they're going up to so that's just the nature of the progression that's happening here and so it's just gonna slowly move on. brands. You know, you look at it heaven hills had bought 37:00 far the most value based Bourbons for the longest time you know you think of Henry mechanics in your you think of Evan Williams single barrel you think of Elijah Craig was 12 years for a light while even the ledger credit barrel proof in my mind is still a pretty good by depending on where you are. It's a great you know, j w Dan bottled in bond like that is a great bottle for $20. So, you know, while we want to kind of cast that first stone, it's kind of like there's still a lot of other great bourbon out there. 37:35 So that's why it's like hey, Cashin make your money go make build some more warehouses or something. 37:41 Yeah. So Nicole, can I ask you a question? Like, do you think the the idea with this was to try and compete with other brands in the market like the Woodford and the knob creaks that are around that $40 price range? You know, I think it's interesting thinking about before I answer 38:00 That question thing about the progression that it took, which was the undiscovered, nobody talked about it. It's in maybe dusty on the shelf for 12 bucks in Kentucky, and then it kind of got discovered. And that's when you started at people were outside of Kentucky coming in, like me, I was one of them. And I would buy a lot of it just because quite frankly, the price was really the draw it was the value relative to the price, it was good for the price. And it's not like I stockpiled it, that's what I would take to a party and I would leave the bottle there. And then I'd get texts from whoever's house it was those a party saying, Hey, I'm drinking this now. And I'd be like, fantastic. You know, it's only available in Kentucky enjoy it, you know, that kind of a thing. And then I think what happened was you started seeing more people clear the shelves because it kind of became obvious that maybe this wasn't going to go on forever, and it was such a good value. And so looking at the perspective from heaven Hill, you know, why sit there and let that happen. If the idea was it's kind of always available for people in Kentucky, and suddenly kind of not available. It looks like it's not going to be available. You're not really doing 39:00 Anyone any favor? So I agree, I think that was a smart move exactly how they went about doing it and why I think that's kind of the next question that you're asking Kenny is, you know, what is this product? What is it supposed to be? What's their goal with the product? I remember them talking about Elijah Craig, and saying, well, we could have kept a 12 year on and just raise the price. But they said, We don't want it. We want a product that's successful, we really want to keep the price about the same. How do we do that we want to build a brand and have this really always on shelves, we don't want it to be well, or 12. We want it to be go to the store and you can buy it, you know, that type of thing. So now the question is, is is this going to be their flagship? 39:37 Do they want this available? Always, you know, everybody, do they want you to comparing it to like, is that a Woodford or something like that? I think that's yet to be determined. You know, I think they had to do something to it, you know, changing the price a lot. They added a year to it. It's kind of like we can't just do the exact same thing. And then it looks a lot more I think what would be iconic or symbolic of where their branding and 40:00 Where everything is going, you know, where it does really come across as here's a representation of us. They push bottled in bond, I start to wonder if how much they push value versus we perceived value. It's kind of a curious point of mine is, where does that come from? Because it does step outside of that boundary. And I think it does step outside that boundary of everything's overwhelmingly high value. Now, you're asking the question, saying, well, this maybe isn't, you know, and you know, to that the price might be the same for the next 10 years. And they may know that to that you don't see a lot of these really creep up in price unless the retailers are doing a lot of times they'll keep them the same. So I think that's yet to be determined, where we're really going to see this and how it's going to be, you know, kind of viewed and consumed in the marketplace and where they want that, you know, the consumer today, Brian, I want to kind of let you kind of give your your opinion. I mean, do you think this is this is competing within those those different price points of the woods and they're not creeks that are out there? 40:58 Hey, it's Kenny here, and I want to tell you 41:00 About the Commonwealth premier bourbon tasting and awards festival. It will be happening on August 24. In Frankfort, Kentucky. It's called bourbon on the banks. You get to enjoy bourbon beer and wine from regional and national distilleries while you struggle with things along the scenic Kentucky River. There's also going to be food vendors from regional award winning chefs. Plus you get to meet the master distillers and brand ambassadors you've heard on the show, but the kicker is bourbon pursuit. We're going to be there in our very own booth as well. Your $65 ticket includes everything all food and beverage on Saturday. Plus, you can come on Friday for the free Bourbon Street on Broadway event. 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Go to rack house whiskey club com to check it out and try a bottle of beer barrel bourbon and beer barrel rye use code pursuit for $25 off your first box. 43:28 Brian, I want to kind of let you kind of give your your opinion i mean do you think this is this is competing within those those different price points of the woods and the knob Creek center out there? Well $40 is the new $25 and everything that we used to be able to get just five to eight years ago now is going to be $40. So as consumers we just have to accept that. What really struck me the most about this is is a few days after this happened. I was at a continuing legal 44:00 seminar and the Katie a was had a presenter there. And she was and I'd heard this before but totally forgot it. She was saying that 60% of $1 for your spirits purchase in Kentucky goes to Texas. So you've got a you've got a $12 bottle and you've got just over $7 of that goes to some way shape or form to Texas. Heaven Hill can't can't make I mean, I'm sure they're doing fine. But hold on, hold on. You forget the retail who makes money off the retail who makes money in distributor? And then so you have what's left of the actual producer? Yeah, that's right. Yeah, I mean, it's you can't you can't sell bourbon for 1199. You just can't. I always treated the the six year as sort of my, my, 44:50 my bar if you had a craft whiskey. That was that was however old and you couldn't be better than a 60 year heaven Hill bottle of 45:00 Bond wasn't going to be worth spending $60 on it when you can get it when I could get at least in Kentucky a $12 bottle of fantastic bourbon. So I as a consumer, I'm sad about it as looking at it from heaven hills perspective, it's a no brainer to Nick's point I totally agree this is so much better than if they had done the exact same product exact same bottle exact same label, cheap plastic white screw top and increase the price to $40 that they couldn't do that they had to do some premium make some premium changes to it. And and they've done that you know that with with the cork and the label and everything else. So it's people are going to buy it, it's it's going to be worth it, you know, air quotes worth it. But as a consumer, I'm sad about it, but it makes sense. I just don't understand why can't they just be honest, like I just don't get what's the advantage of 46:00 Like, let's pull it off the marquee and we'll pretend like we just hit it and we're not 46:07 there they forget about people forget about it. And then it's like, I want to 46:13 like go to bye bye present with your kid at Target and be like, okay, I'll go hide in the closet some Christmas. I mean, I just want to go on these border meetings and be like, Are you serious? Like, do you think we're that stupid? Like, like consumers? I stupid? I guess. It's my point that most of these distilleries just don't care about consumers. But uh, anyways, I don't care. I totally understand why they're doing it. Yes. $12 a bottle. I mean, we sell bourbon. We can't sell. I couldn't even sell it for $90 a bottle and make money so it's, I totally get it. Just don't be. Don't fool us. We're not idiots like it. Was that the case though? Or was it just you know, I guess looking at it. I'm not at all surprised even when it happened. I really kind of assumed this was coming. I was just not sure what it was going to be exactly. And all 47:00 Lot of cm, I'm surprised the prices as low as it is I kind of thought they were going to go more the old Fitz route and have more of a premium thing and kind of step it up that much. So because it is more of the every day price of what you're seeing now, like you said, the new 40s, the new 25, it actually had me a little excited of Hey, this is something hopefully, I can go by now and it's a little bit older, I assume it's going to taste a little bit different than what the six year was. And I'm not really sure. You know, with all these discussions, they knew exactly what the plan was going to be for that they would want to say anything until it was coming. You know, do you want to say it a year before it's ready, you know, because they went from six to seven, you know, or was it 47:43 you know, they just thought the time would be the key that they just thought Oh, after a year people were would forget that's it. I think they got mad as her Brooks won some awards that said, 47:53 you know, screw this was when we all appreciate a press release at this point that just says 48:00 Guys we're gonna make some more money so right 48:04 in your blindly buying anything on the shelf and anything with hundred dollar price tag your dumb uncle's definitely buy in so 48:15 y'all pay way too much attention to bourbon like just take a backseat on this one. It's okay. Yeah, I actually think there's a whole brand opportunity there Blake versus that brand. They just jokes about everything. It's called it and it's 48:29 Yeah. 48:31 That would be incredible though. I would be like, I don't know. I think it would be so awesome if they did that. But instead they gotta do this. You know, play behind the scenes. Ping Pong match. I don't know. Yeah, yeah. I mean, you're right. like nobody, nobody that pays attention to stuff whatever. Forget it, especially for a product that was iconic to I would say a lot of us but at least people that are well known or should I say really know the bourbon landscape very well, like they know about the product. They 49:00 They know where to find it and they know about it. Now the other side of this is perhaps it wasn't their favorite, right? It's a value budget bourbon like that's what they loved about it. It wasn't necessarily say like, Oh, this is this is my unicorn, right? It's not that's what it's supposed to be. It's supposed to be that this is a budget bourbon. But Ryan you'd also mentioned the Ezra Brooks point of view, and I kinda want to look at the competing l side of the market because anybody that okay I mean, well, let's say like as a Brooks barrel proof is basically contract is still haven't helped, right? It's the same exact thing. And now so we're looking at the difference of a barrel proof products from heaven hill at the seven year age David, versus the heaven hell product bottle and bond less proof and the same price point. 49:50 Like, yeah, like, like what gives? So that's that's comes another point like, now who are they competing with? Are they competing against themselves? 49:59 Yeah, no. 50:00 There's no question there's a high value. So to with the Ezra I think that was recognized right away you know, so part of that is that value proposition you know just just just thinking about what you know he always comes into play when you when you think value and you know you get this weird dichotomy with smaller craft distillers where stuffs coming out for higher prices but then in some cases people like God's its craft it's not kind of recognized yet I'm unless you want to support them. It's in some cases it's not really not really there yet. You know, other cases you have, you know, somebody like new riff who's killing it, you know, with a four year and you know, bottled in bond, you know, so here you go is a four years a seven year you know, you look pricing, I mean, do you put them on the same platform for I'm going to compare this to that, or do you say, Well, no, there's a different comparison here because the distillery size and you know, those kinds of things. So that's the questions you always have to, you know, kind of look at and it's only it comes down to just how much you like it, how good it tastes, but it also comes down to 51:00 How they're speaking with you. And I think Ryan, you made a good point, you know, for the enthusiast side because maybe some other people, the general public doesn't care, but you never want to be lied to, and you never want to feel like the world was pulled over your eyes, which, unfortunately, with the Elijah Craig age statement, that was how everybody felt, you know, and so I think, you know, lesson learned, avoid doing that, like think proactively to speak to that group so that you don't you don't lose that, you know, that faith in that community that's behind the distillery. 51:30 Haven't got it. Sorry. Oh, sorry, Nick. What's up riff bottle and bond cost. $55 or no? The bottle the bottle? 51:39 What is it Blake 4040. Yeah, 44 year, Lori. And I think I think a great value. I think it's a great product. Yeah, I guess this caps the secondary price of the six year bottle and bond. Right. 40. Well, now it's the old label though. They changed it. So now it's 52:00 You know, like discovering your phones in a way, right? So you gotta buy on the shelf anymore. Yeah, I want to throw another one out. 52:10 There. Oh, go ahead run. Well, I'll say here you go heaven Hill. I know you're going to do this within the next year, when you write one to raise hundred McKenna's prices, and you change the packaging, and you change the cork, so that you can justify a $20 increase, just say, we are going to change the cork and the label and we're going to raise about 20 bucks because we think it's undervalued. And I will say, Amen, I will go buy it still. 52:33 I think that's a good Brian. It's it though. Like anyone who's paying attention is somebody who cares. anyone's not paying attention doesn't care. So you got to speak to that group. Yep. Yep. And that was Brian, you kind of teed up the next question right there is is we now see an aspect with inside of heaven hill that they're kind of cannibalizing themselves, where they have products that have higher age statements and higher 53:00 was a perceived value and sometimes even higher proof settling for less money then this product that they're putting out so you know, you look at the, the Henry McKenna bottle and bond as you mentioned, you got Evan Williams you got GTS brown you've got GW Dan, you have all of these different products and mind you that is less the less something's changed and I don't know recently but they're they're bourbon not we didn't match up with a regular bourbon mash bill is one bourbon Nashville, like, nothing's changed. So it's the same product that's going into all these just different aging warehouses, locations, so on and so forth. So do you all see themselves as kind of like cannibalizing and like making themselves like, like, they're, they're fighting against themselves in the market with their own products? 53:46 You know, in a way, maybe I think fewer people are going to tie those things together. Then, you know, when you think of the mass market, I'm not sure a lot of people walk in and realize they're coming from the same place at the store. So 54:00 It's still a pretty small percentage that even acknowledges that. It's like, why do you have a CVS on, you know, two blocks away from each other. And it said, well, you're more likely to stop in at the CVS or Walgreens, if it's, you know, right next to you, as opposed to two miles away, it's still not that big of a deal. So if you go into a store, and it's like, all right, what's on the shelf, if you know they only had one product, you're less likely to grab that bottle when there's 100 products on the shelf. So they put eight to 10 out there, you're more likely to grab it. So I think I think the answer to your question Kenny, when I was out at a bourbon event at a different city, and I met some people that just started drinking bourbon six months ago they had no ideal that Eagle rare Buffalo Trace and all you know under that same Nashville were the same exact Nashville and they're like what you're kidding me. Like it's the same Nashville they have no idea that like, all these brands are the same magical, just different prices, different age, whatever. So they just 55:00 Like the modern the everyday consumer has no idea and you pointed them to the bourbon or Nashville breakdowns 55:10 cheat sheet Thank you. You go we give away posters that shit now. 55:16 Thanks for coming here's your match. Oh, yeah, but but I do want to give a shout out to Dave overboard one on one because I know he's he's he's been talking a lot in the chat here is always saying like wild turkey one to one it's still their prices and change so he could always go there. I saw $10 Yeah, comment on that $10 Right, exactly. So he's trying to put his deck in the ground and hoping with bourbon a choice. Yeah. Well, he's also hope with the Campari folks don't start taking a note out of heaven hills playbook here. But then the also kind of thing is, you know, when we look at this, and we look at it from the enthusiast point of view, you know, we are the bourbon enthusiasts. This is if you're listening to this podcast, who are a bourbon enthusiast, it's there's no way getting around it right. You are You are 56:00 The few people that really care, maybe not as much as us, but you care a lot, you care a lot of a niche of a niche. Exactly. And so you kind of look at it and you're like, well, if heaven Hill really wants to make money off the enthusiasm really care about them. This is what David at rubber one one says, maybe should sell single barrels at more than 90 more than 94 proof. Right? Do something more than than just what you can do it Eliza Craig and he's, I think he might be onto something. 56:26 Yes, they were in those single barrel pics, but but selling them at 94 proof. It's, it's a travesty, really. But you know. And so the last kind of thing I want to hit on with this as it's kind of running out this topic here is we have noticed inside of the press release this is this is almost like unheard of to be able to have a bourbon that's being launched, coming from a prestigious distillery inside of Kentucky and it says it's available in eight states and you start looking down and you start looking and there's one or there's there's one abbreviation you don't see. That's k 57:00 You do not see ky as one of the first states that are out there. Now, Ryan and I have a kind of a good inkling of why this might be. And I'll kind of let Ryan take it here. So Ryan, kind of kind of give your your thought and your process of why wouldn't you go and make Kentucky and available market on day one? 57:20 Because I know they'll sell it no matter what, whenever it gets here. So I gotta go spread to the masses and 57:28 get the new consumers, which I understand, you know, it's totally cool. But it's like Fred always talks about you can't forget the people that brought you to the dance. You know, it's like, Yeah, I don't know. I it's, it's frustrating, but, you know, that's totally Wow. But it's just great to see you know, okay, why not get something that the rest of us 57:54 in New York is on that list. So that means you three to six months after it's released. We'll see you next 58:00 Yeah. 58:02 It's like, you know, Florida all the fun releases are going to come after everyone's Instagram has been flooded with with pictures of these new releases non stop button. Yeah, I'm excited. Yeah, I mean, right now we were talking about this because he recently took a trip and it's kind of like, Kentucky is very, very small in the picture things. You know, we Yeah, yeah, I mean, saying that, you know, yes, there's there's 4 million plus barrels of whiskey aging and Kentucky. That's more than the population of Kentucky. Guess what? That's a that's about half the size of Dallas. Yeah, it's like there then you got these like Houston and LA and New York that are, you know, just even bigger. It's like, yeah, yeah. So even even when you look at per capita buying, which I'm sure is higher here, you're still not touching, not even close to the bigger markets. Yeah, because I think California and Texas obviously because every 59:00 The biggest population but, you know, I mean, they're just crushing Kentucky and far as you know, consuming power and booze. 59:09 Trying to change one bottle at a time. You know, that's very interesting, just kind of going back to these brands are realizing they don't need the enthusiast nearly as much as kind of as the initially Yeah, as we hope. You know what starts happening when this stuff stops hitting Kentucky as much because overall, Kentucky still gets the lion's share of a lot of the allocated bourbon. And to my knowledge, this is the first one that kind of gave the Kentucky snub. So 59:40 it'll be interesting to see what happens, you know if if that's kind of hurts the brand overall, or they just find a new market and never looked back. So it'll be interesting. 59:52 No, I think you're totally right. I think this is going to be it could be one of those pivotal moves we start seeing in regards to the market and how things 1:00:00 Shifting when somebody is going to launch a product where they're going to launch it and they're going to look at the target markets they're going to look at where do where do the most bourbon consumers live. Now granted Kentucky is there but Kentucky is also a large state Kentucky isn't the size of Houston right like Houston's a pretty big populace actually it's a much bigger populace than Kentucky is a state right? So yeah, that might be the that might be the the idea of like maybe that's where you go like that's where the money is. And not only that is there's this is this is not a game of you know, trying to target a particular kind of consumer like this is a game of people with disposable income that are buying Kentucky's a poor state. I mean, they're one of the you know, probably top 10 poorest states in the if not even higher than in the in the country. So I mean, there's not a lot of people with disposable incomes that can just drop money on expensive Barb's all the time, but we spend it on rep tickets and bourbon and that 1:01:00 Sorry. 1:01:03 But what was that the thinking though? Or? I mean, does something play into? I didn't because it is. I mean, it is really odd that it was a Kentucky only release. And and kind of coming back, you know, you think like that's the narrative that it was Kentucky only and we're going to start in Kentucky. So you know, was it because they wanted more momentum in other states first or, you know, was there a concern that it was going to be received or perceived really negatively? Because, you know, you took it away and then and then brought it back at at the price that's coming back at you know, you gotta wonder if there's more to it, then just, this is what's going to give them most momentum. As much as you know, was there a PR play that got banter back and forth about where do we start here? Because it seems like it's going to be everywhere. And it seems like wherever it is, it's new. It's talked about, it's probably going to do pretty well. 1:01:54 So it is really odd that it didn't start in Kentucky. I gotta admit that despite thinking it's a smart move 1:02:00 Not being in Kentucky is really, it makes me wonder how they came to that conclusion. Well, I mean, it could be like, Oh, well, it's been in your state for the past. How many years? Have 1:02:12 you been here about a year and a half ago? Like, let's go somewhere else? You know, it could be that you didn't care until we said we were going to pull it and then then it got popular. Yep. 1:02:24 Absolutely. So let's go ahead and let's let's kind of finish this one on a on a fun little touchy subject too, because why not? Right. So this was a question that kind of came in over Twitter and it was kind of in regards of secondary market pricing and retailers and how do you justify buying stuff and so Kurt Bella Lawsky sa

You can't discount the impact marijuana is currently having on states that have legalized recreational use. There's now more research and funding looking at the impact of marijuana not only from a medicinal use, but also economic footprint that funds many city and state government initiatives. Of course, liquor industries are curious and want to make sure this doesn't hurt sales. Will it? I don't know, but today's guests do. David Ozgo, Chief Economist at Distilled Spirits Council and Clay Busch, Vice President of Heavy Grass join the show to talk from their respective sides. Those advocating widespread legalization helps everyone, and those taking precautions for its hurting sales of the spirits business. Show Partners: Batch 016 was a project that took Barrell Craft Sprits over a year. They selected 9 to 15 year old barrels with similar profiles from different distilleries. It’s deeply concentrated, but not too oaky and finishes with a toasted orange note. Find out more at BarrellBourbon.com. Use code "BOB2019" for discounted tickets to Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. (Offer good through 6/30.) Aged & Ore is running a special promotion on their new Travel Decanter. Get yours today at PursuitTravelDecanter.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about Kentucky state pride. What's your connection to bourbon? Give us some background on your organizations. Do you encourage smoking weed to harness creativity? Is there a concern from the Distilled Spirits Council with the combination of marijuana and spirits? Let's discuss consuming responsibly. Should brands try to align themselves with marijuana? Tell us about the research the government is doing on marijuana? How would spirit companies use marijuana in their portfolio? What is CBD compared to marijuana? Do you think marijuana has an impact on the spirits industry? Are people worried about marijuana impacting spirits? How do national companies handle marijuana use with employees that live in legal states? What do you think about experimentation of marijuana in spirits? What is your goal in regards to marijuana? What are your thoughts on hemp? Are they worried about the spirit or their pocket books? How can you pair marijuana with whiskey? 0:00 Well now my fire alarms going off. You hear it? 0:04 It's all good. 0:06 Unless he's burning. For God's sake, Kenny. Yeah, I know. 0:08 This podcast was so hot guys, we torched the apartment. 0:24 This is Episode 206 of bourbon pursuit. I'm one of your host Kenny. And as usual, a little bit of news. We've announced here on the podcast of all the distilleries on Kentucky having multiple million and billion dollar expansions because the bourbon boom isn't stopping, it's not slowing down. And in 2016, Buffalo Trace began making their progress on its $1.2 billion infrastructure investment. This started off with four new barrel warehouses and a $50 million bottling hall that is now nearing completion. New barrel warehouses double a double will be double See, and Double D have been built and are filled with barrels that will continue to age which will eventually fill around 70 million bottles of whiskey. Now this is all located on what's called whiskey farm, which is a 200 acre plot of land adjacent to Buffalo Trace. The fifth new warehouse double E is taking shape with constructions of number six and seven that every plan for the end of 2019. Each of these warehouses are unique because they are heat cycle during the winter months, even with its limited stock and having to wait for age do its thing. Buffalo Trace is committed to not raising prices or diluting proves to fill more barrels. Last week on the roundtable we discussed would you ever drink a marijuana infused bourbon? Well, this show takes it kind of in a whole new direction. You can't discount the impact that marijuana is currently having on states that have legalized recreational use. There's now more research and funding, looking the impacts of marijuana not only from a medicinal use, but also its economical impact. Of course, liquor industries are curious, and they want to make sure that this isn't going to hurt their sales. But will it? Who knows? But I can't be that expert. So we're going to find out from our experts today. So we have David Ozgo, the chief economist at the distilled spirits Council and Clay Bush, Vice President of heavy grass, they joined the show to talk from their respective sides of the table. So those for its widespread use. And those look at the precautionary look at the potential impact of marijuana on the spirits business. Now with that, let's hear from our friend Joe over a barrel bourbon. And then you've got Fred Minnick with the above the char. 2:45 Hi, this is Joe Beatrice from barrell bourbon. batch 16 was a project that took over a year, we selected nine to 15 year old barrels with similar profiles from different distilleries. It's deeply concentrated, but not too oaky and finishes with a toasted orange note. Find out more at barrel bourbon.com. 3:02 I'm Fred Minnick, and this is above the char. My wife held her belly and said, Freddie, it's time we jumped in the car. I drove 90 miles per hour to the Clark County Memorial Hospital. And nearly 24 hours later, our first son Oscar Leo was born. He was a complicated birth. And we chose this hospital because it specialized in natural birth, even though we didn't mean to end up having a natural birth. That's a whole other story. Why am I telling you this because I regret falling for that hospitals marketing plan, as my son does not have Kentucky on his birth certificate. Don't get me wrong. I love Indiana, the people the food, the cities, but work and tuck ins and there's something special about being born and raised in the state. And while I love my home state of Oklahoma, I'm a proud Oklahoma State Cowboys, Kentucky and bodies of state pride you cannot find anywhere else. It's an every cask of bourbon horse scalping in the metals. The state is an amazing state. And when you travel outside these borders, folks look at you as if you know something, because you live in Kentucky. If you're bred born and raised here, that's like an extra 10 points are cool. I think there's even a T shirt for that. But for bourbon in particular, being from Kentucky gives you more cachet. And if you're from Bardstown especially, it's as if you were baptized from the holy barrel of Booker and Parker beam was your Godfather, the gravitas is real. And if you ever drank with the Kentucky and bards tab, you know why it's our Mecca, our holy place of American whiskey. And it's important to me that my sons live and love the Kentucky pride. After all, as my wife says, they're the sons of bourbon. And that's this week's above the char. Hey, do you have a cool take on Kentucky? Let me know. Love the state, as you know, I'll retweet it or share it on Instagram. Hit me up at Fred Minnick. That's at Fred Minnick. Until next week. Cheers. 5:12 Welcome back to bourbon pursuit the official podcast of bourbon, Kenny and Fred here in attendance today, talking about a subject that is I don't know it's a little little bit hot, a little bit a little bit tipsy because it is two controlled substances and figuring out exactly where do the legalities sort of fit in? Where do one compete with one another to because this is a this is a market after all? And I don't know Fred, do you think this is just considered the the all out sin podcast? 5:45 Well, if we had beer, yeah, we would we can be able to throw that on there. And big, big beer is not a fan of cannabis growth. And so when we look at when we look at marijuana, and American whiskey, the seem to be a lot more compliments, then competition. In a lot of cases, you know, from a lot of consumers do both. And then, you know, the distillers don't seem to be as afraid of the introduction of marijuana legally as beer companies do, and wine and wineries. But at the same time, you know, here in Kentucky, we still have a lot of dry counties. And you know, in some in some districts, you smoke weed, you're going to the devil so and so we see a lot of like Prohibition era mindsets when it's applied to marijuana. 6:42 Yeah, I typically tend to agree with that. However, the one thing that we have seen within the changing laws of marijuana is that it's it's starting to break down barriers a lot faster than probably what she's seen a lot of things in regards of alcohol to from California and Colorado and the whole entire nation of Canada is now recreational. So you're starting to see these these things coming. And it's I think it'll be harder for entities to try to stop slowing its role because it's a, I guess it's a product that is probably going to eventually make its way out and marijuana in general recreational marijuana to the vast majority of United States over the next few years. And that is why we have brought in our guests today to talk about this and what could the potential impact be on bourbon? So we have got David Ozgo. David is the chief economist of the distilled spirits Council, as well as we have Clay Bush, who is the vice president of heavy grass. So Gentlemen, welcome to the show. 7:43 Thank you very much. Good. It's good to be here. 7:45 Yeah. Thanks for having us. 7:47 Yeah, so Clay I'll kind of go with you first. You know, this is a bourbon podcast after all. What's your sort of tie in with with bourbon? Do you drink it? You have a few bottles as a cocktail guy what's what's sort of your your Avenue 8:01 and a previous in a previous life? I actually used to help produce beer bourbon festivals, which is how I met Fred. I've always been a traditional Tennessee whiskey jack daniels guy just growing up naturally and in college jack and coke was always my go to that's how I was introduced to whiskey. But as I did more shows in Kentucky's in Louisville, specifically med debt, you know, with Danny Wimmer presents and the festivals that we did there because I used to be a promoter with Danny Wimmer really got to know and educate ourselves in the bourbon. So I'm a bourbon fanatic. I had a good collection. But being in California, it's hard to find the good stuff. So it's going it's running out. But a big Blanton's fan, he is probably my go to if I if I could ever, like have a you know, one sip of one thing, Blanton would be my my go to. 8:49 Nice. 8:49 What about you, David, do you have a particular bourbon that you gravitate towards? or anything like that? 8:55 Oh, gosh, that's always a loaded question. When you're talking to someone that works for a traders Association. 9:02 Didn't didn't didn't. 9:04 Let me just say there are a lot of really wonderful products out on the market. And I enjoyed most of them. 9:11 It was it was about as generic as we can get. 9:17 You running for Senate in 2022? 9:20 No, but I'd like to keep my job in 9:22 2019. So although I can David, I imagine that your your plank would be pretty good. You would just be talking about reducing excise taxes and reducing tariffs. I mean, you'd have all kinds of people voting for you with that kind of language. 9:38 Well, we are quite popular with a good portion of the public. And we're just hoping to bring the Congress around along as well. So yeah, we've had some tariff issues, but we're hoping to get past them so that the Europeans can enjoy our fine bourbon products. 9:56 Absolutely. And I think we should also let people get a little bit more familiar with with your organizations that you belong to. So David, if you could give a little bit of color and background on what is the distilled spirits Council. 10:09 Sure, the distilled spirits council we represent most of the large, distillers, distillers and importers of distilled spirits in United States. So that means we represent the suppliers either the people when it comes to bourbon, the people that are actually making the bourbon or we also represents scotch rum, gin, vodka, all the distilled spirits. So if it happens to be an import will will represent the importer as well. And we have an organization here in Washington DC, we have a public affairs staff, we obviously have a number of government relations people. We have a science office general counsel office, and my office is the economic and strategic analysis office. So we do a lot of economic analysis. So we will represent the industry both here in Washington, DC, but then at the state level as well, where where there's oftentimes a lot going on. 11:08 And then I don't know if heavy grass really needs an introduction, but I want you to do it anyway. 11:13 Well, heavy grass is a we like to call ourselves more than just a cannabis company. We're a lifestyle brand. You know, we we think we're amplifying to everyone's experience. I mean, cannabis has been amplifying, you know, creativity. Other experiences throughout history since been introduced to the market. So we are a rock and roll aggressive brand. We are a recreational brand, we do not take a medical stance, we're not here to say we're our stuffs going to help treat arthritis or influenza, it's an anti inflammatory, we're here to say, you know, if you want to go to a concert, smoking, a heavy grass product is going to help amplify your experience. But more than anything, we're a community. We're super serving the rock and roll and metal community, we're all inclusive, even if you don't consume our products, we want you to be a part of our events, and just be a part of everything we're doing. So we're constantly out especially in Los Angeles, where I'm based in the company's based and we're out for helping, you know, support bands predict producing events and activating other music festivals, but also, you know, being a being a an additive and amplifying experience for bands in the studio, when they need that that creativity or some way 12:18 so so you're you're you're supplying bands with heavy grasses, they go into the studio, is that what you're saying? 12:24 Yeah, sometimes you had you needed to write a really great solo. And then a lot of times instead of, you know, this is what they use as their outlet to get creative and they smoke cannabis. But another thing that we utilize cannabis for is the relaxation part where a lot of these guys are using it to go to sleep like myself. I've been an active cannabis user since I was 12 from Colorado, and cannabis has always been my go to to help relax and go to bed and my mind's constantly racing our car or going to school or playing football or whatever was in Canvas was always that, you know, allowed me to kind of relax and go to bed and start my day over. 12:59 Alright, so you have you're not a you're not a medical cannabis. But let's say that I'm a 65 year old heavy metal fan, and I have glaucoma. Can I enjoy your product at a concert and maybe have some side benefits of the medicine? 13:15 I'm sure I'm sure you could but we're not going out there basically tell you that this is going to help a block home if you're smoking cannabis in that realm we're expecting you to go out it's adding to your you know, I'm a big we call whiskey and weed pairing. So I constantly like pairing my whiskey with my jack and cokes and I'm going to a concert. So that adds to my experience, it creates a different euphoria for me. And that's always been a part of my culture in the way I've experienced live music. So I think for a 65 year old heavy metal fans going and Ozzy Osbourne concert, he's probably has a cannabis alternative that's helping with his golf glaucoma. And he's a part of our community just to hang out and enjoy the enjoy the concert with us. 13:51 So David, you heard that side of things, and you know, the spirits community, you know, it's very, very much about drink responsibly consuming responsibly. Is there a concern from the distilled spirits Council, you know, that the the connection that combination of, of marijuana and spirits, you know, could lead to a non responsible experience? 14:18 Well, obviously, any product can be consumed responsibly, and any product can be consumed. non-response and responsibly. You know, we, you're right, we discourage, we encourage responsible drinking. If you think you have a drinking problem, or if you think you're going to have a few drinks and drive we are we, we discouraged that. Uber is a wonderful lifesaver for a lot of people. So you have a lot of options today, in order to keep your consumption of anything responsible. 14:52 And now Klay, let's go back, Sammy said You said you started smoking at 12. Now, yeah, even by today's standards, that would be pretty, pretty well illegal. 15:02 I mean, yeah, I mean, very much illegal. And even in Colorado, during that time, it was illegal. I still remember, this is not the way you're supposed to consume and introduce yourself to a product just like when you're drinking whiskey for the first time, you're not going to the backyard moonshine, or, to try it for the first time to get the ultimate experience and really get the benefits benefits of what you're looking for. I know alcohol is a slippery slope, when it comes to that the cannabis kind of falls into a different category in our eyes, you know, to David's point, we're about healthy consumption as well and safe consumption. You know, medical drugs have do not drive warnings on their on their bottles. You know, we have warning labels on ours, the alcohol industry costly, does great advertisements, pushing saved tapes, save consumption and driving and drinking and driving responsibly or calling Uber like you mentioned. So we're just a little different when it comes because we pair and I know when you don't want to pair with alcohol with traditional prescription drugs. But I think, you know, when you look at cannabis and data kind of kind of kind of shows the story where there isn't really any data show correlating a cannabis consumer to a death in the history of the product, there's plenty of correlations that kind of could bring other products into it, especially the prescription drug business, the fat and only and like the oxy Cotton's and, and the different types of opiates. That's an epidemic. And that's really why I think cannabis is kind of coming as an alternative. Now with the way technology is caught up, people are educating themselves and saying, hey, this may have been a prohibition product for so long, because it may be a mess with so many other categories, like the paper industry in the logging industry at the time. And and now the prescription drug business. So it's it's an exciting time, it's all about education, that's what we're all about is just educating people on our product at the same time. We're not a medical, we're not a medical product. 16:49 Now, to be clear, there have been according to the DEA, there's not there's not reported overdose deaths in marijuana, but there are deaths are linked to, you know, over use and driving. The Arkansas Department of Health just issued an advisory on cannabis, you know, so there are there are some things there are over consumption can be, you know, can be fatal. And there's also some studies that show that marriage, you know, the use of marijuana at a certain age can you know, trigger, schizophrenia and some people I mean, David, when you see those things, and when the spirits industry hears those things, and they hear the discussion of it, there's not as No, marijuana is not as fatal as alcohol. Is there a sense of, I don't know, pushback from the alcohol industry to you know that because at the end of the day, a lot of these marijuana when you're talking about marijuana, they lot of times push down on spirits. 17:59 I you I mean, let's be clear. Obviously, impaired driving is a big concern of ours, because what tends to happen is right now we have a breathalyzer out there with a breathalyzer technology has been around for I don't know, 5060 years now. In fact, it was the distilled spirits Council and some of its predecessors, they actually invested the money that developed the original breathalyzer, what tends to happen now is if you have if you're, if someone is pulled over with a suspicion of DUI, you can do the breathalyzer fairly quickly, if they test positive for alcohol, all automatically becomes an alcohol impairment, you know, because they simply don't have the ability to test for anything else. We think that's an important issue from a public policy standpoint, not just from the fact that we don't want to take all the blame for impaired driving, if it's not our products that are causing the real impairment, but we just think from a public policy standpoint, you need to know what people are doing. You need to know, in order to because so much of trying to reduce abuse of drinking or your abuse of consumption of anything, is to know what people are doing, and then you can properly educate them. So from that standpoint, we we need to we need to know what's causing impairment. And I, everyone I've talked to that's in the marijuana industry now is really on board with that notion. And, you know, they're advocating for research that could develop the for lack of better term marijuana breathalyzer. 19:39 Let's go to some mail set Klay brought up because he said he was a big proponent of pairing marijuana with whiskey as a as an enjoyment. Where did I slit Yeah, yeah, like Ferris. So hey, so good at my coconut 19:55 got my chocolate got 19:57 my memory marijuana? 19:58 Maybe it's a coconut milk? Wanna? Or maybe it's a coconut chocolate cannabis cookie? No, 20:04 it'd be that's it. That's an aggressive cookie. 20:08 So where does the distilled spirits council stand on the pairing of spirits and marijuana? 20:18 Well, right now, we haven't taken a position really. But in general, we would discourage you, particularly if you're going to be driving from using both products. You know, ultimately, let's 20:34 say you're, let's just say you're in your apartment all by yourself, you got a little something here, and you got a little something there. And they want a pair, both of them Does, does the distilled spirits Council have a position on that? 20:47 We don't have an official position on that, you know, we in general, discourage the use of both of them, if you think you're you're going to be driving at all, a lot of this is an matter of personal preference. You know, ultimately, you, you have to know what your limits are. You have to know how you can consume any product responsibly. 21:13 David, I got another kind of question for you, too, because Clay brought up a good point. And you know, he he's the proponent of the whiskey and spirits pairing. However, you don't see anything out there on the spirit side of the house that are saying like, Oh, yeah, like, we are going to embrace a lot of things that's happening inside of the cannabis world. You don't see, I'm not even to put a name out there of saying they're doing this. But should there ever be? Or is there? Is it just bad juju all around to actually have a brand say we're going to try to align themselves with, with marijuana? 21:45 Well, we're still doing a lot of research. I mean, obviously, this is a relatively new field, the federal government is finally starting to do more research into impairment levels. We're going to wait until the sciences in before we really been any kind of recommendation on that. 22:03 And it's important to note that every everybody reacts to these things differently. You know, the most of the studies that most of the studies that are out there, you know, basically have that kind of caveat is that not everyone responds to weed and, and booze the same way. And I kind of want to have a kind of, I want to know, you'd mentioned you guys are studying this What? What are you all looking at? From a as it as a trade organization? 22:38 Well, we're we're not the ones doing the actual research. It's really the federal government that's, that's doing the research. So, you know, ultimately, what we hope to find out is, you know, just what the various level impairments are, what level of consumption is safe, what level of is not safe, those sorts of things that, you know, you're you ultimately want to look at. 23:06 And I'll say this to constellation brands, which, you know, is a multi billion dollar company, it has interest in wine has interest in beer. And it's been making a heavy play into the American whiskey scene with the purchase of high West investments in Nelson the Greenbrier and Bardstown bourbon company, among others, they have bought stakes and marijuana companies. So that kind of tells you that the writing's on the wall, that these spirits brands support this now. So let's talk about how this is going to look when they get when this becomes federally legal. If it becomes federally legal. Well, how will the spirits companies use marijuana in their portfolio? David, I'll give you the first crack at that in terms of what you might think, 23:56 oh, gosh, well, you know, we don't make the bond decisions the purchasing the investment decisions for our member companies. So that's, that's really a question that you would want to address to them. You know, 24:10 certainly Ronnie I 24:12 asked several of them to come on, but none of them would come on, they all said you so wonderful. So they said you talk to you 24:21 you know, right now from what we seen, however, with regard you know, any company is always going to look for new products to sell and if a company believes that you know, a cannabis based product will fit into their portfolio whatever it might be. You know, that's that's ultimately up to them. We obviously because we are the distilled spirits council we concentrate on distilled spirits so yeah, very much aware of that the that constellation is made a rather large investment I think it was $4 billion and they're they're looking to develop that that side of their business 25:05 Klay What do you think what is what does 25:09 what does a spirits and marijuana product look like? As we see these investments coming in from larger companies? 25:17 I think it's not even about the current spirits in the current portfolio. I think they're looking at a category and being first the party before a lot of their competitors are and saying, Hey, you know, we all kind of fall in the same category, which in the wreck category, which is social, you know, social gatherings use for social purposes, at times, you know, or sitting at home to relax in the wine industry is very similar to how cannabis, some of the cannabis companies are operating not a heavy grass, per se, we I think we operate more like a whiskey company would. But I think constellation going and looking at it as they were going to go in and be first the party where they can own a category and leverage what they already know. I mean, these companies have no massive distribution, they know how to market brands, they know how to deal with content, clients issues, and we're worried about legalities. So I think they're just getting prepared for all 50 states to open up and then it can be really game on for these brands. I think with CBD and the Farm Bill passing and all these things that are just happening now recently with legislation I think you're going to see not a lot of infusion products and spirits industry because they haven't I don't think they're going to allow that to be legal yet with I think there needs to be more research done. 26:26 Asians You mean like a cannabis flavored whiskey you know think that'll have 26:30 CBD infused whiskey. You know, there's ways to do it still I mean, there's books out there teaches you how to infuse your whiskey with cannabis or any any spirit or beverage I but I think it's not going to be necessarily that coming first, I think they're going to introduce a new product through the through the umbrella somehow, which could be different than you know, another constellation wine product 26:52 if they allow you so you think the play is not necessarily to combine the two but to have a stake in the category as they would anything else. 27:01 I think these companies know distribution better than anybody and big business like that, especially the tobacco business as well. They're going to come in and put real infrastructure on a mass scale once all 50 states open up and ultra just invested on the opposite end on the tobacco side not to jump around it's a different conversation. They're doing the same thing in Canada as well getting prepared we're it's a very unique time to see those two companies go up there and throwing down billions of dollars into the category 27:29 Clay there's another kind of thing I want you to really touch on just a little bit because we are really an education program and I'm sure there's a lot of people that are going across you 27:39 know we were on PBS and all these other 27:45 iTunes the new home of PBS the but there's no I walk around downtown. It can be in Kentucky you could be in states that aren't legal yet you see signs it says like a we now carry CBD oils. people an idea of like, what does it stand for? And really, what is that? What is that product versus the traditional? You know what people really think what marijuana is 28:10 a difference is is basically the psychoactive CBD has zero psychoactive properties. So it can be used strictly for the health benefits side of cannabis than the product and the cannabis. So you know, there's different cannabinoids that go into the plants and different plants out there that do different things and provide different relief so the CBD can be extracted and it's not necessarily a smoker but I mean you have CBD vape pens out there for people that want to consume it that way. But a lot of its going into topical creams you know more health and wellness side A CBD pill for example can help you stay focused and help with anti anxiety at the same time so but without you feeling like you're quote unquote stoned right? The THC side which is still federally illegal is the psychoactive side and that's the stuff that makes you feel high. So I guess that's the best way easiest way I can determine you know, help your audience you know signify the split between the two this THC which is still federally legal. My company have you grass is a THC driven company so we we go on feeling the effects of using cannabis. CBD is the other side where it can help with the anti inflammatory it's used for more of the health and wellness side and the prescription benefits 29:24 and so you know, your uh, your your your spirits, drinker as well, kind of talk about what you think that your business has had on you. And if you think it actually has an impact on the spirits industry as well. I mean, when people have a choice, they're gonna go to the store and they're going to see two things on the shelf. Or they're going to choose one of the other Do you think there's still room for both of these that it's really not going to inhibit any sort of growth? 29:51 I mean, me personally, I don't think it really inhibits I know that for some people, they'll use cannabis and only consume cannabis that night drink, but those people are trying not to drink. So those people already understand and, and the big thing is understanding educate ourselves on consumption, which we've talked about a lot. David brought it up. You know, some people know they can't drink whiskey, so they drink clear liquor. And some people can't drink liquor at all. Some people can't drink beer. So I mean, I think it's understanding how to how to use it. Some people can't smoke weed and drink whiskey. I think I'm I think I just under over over time and learn how to pair it properly without me getting completely blown out of my mind. But it goes back 30:29 to education. It's your Viking jeans. 30:33 Nobody goes back to education and understanding Hey, if you know and I had to learn the hard way, I'm not gonna lie just like I had to learn the hard way. And when I first drink tequila for the first time, I drank too much and I threw up. You know, I smoked too much. And I passed out while I was drinking whiskey. So I think it goes back to healthy consumption. If you're going to smoke and pair you're definitely not driving. And we're not trying to advocate for that either. But we also create a strain of weed that pairs well with whiskey or blackjack straight. Which for your audience that doesn't know what cannabis looks like. This is what cannabis looks like. Is it pairs well with bourbon and whiskey because it's a spicier flavor when you consume it and out pairs, well, the openness of the barrels. So So we've pulled a strain out specifically because we understand that our cannabis community is already a member of the whisk community, and they're going to engage with both. So to answer your question, I think it's going to be case by case I think sometimes they're going they're just going to want to grab a bottle Blanton's or they're going to go in and say, Hey, I'm hanging out with my boys. I'm going to roll a joint. I'm going to get an eighth of heavy grass. I'm gonna get a bottle of, I don't know, patties and let's let's go let's go have a good time with my boys tonight and play some cards. 31:43 All right, David, what are the numbers say? 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Because I know that you're you're in the spreadsheets in the database. And so what what does that look like? 34:29 Yeah, well, it's a sad commentary on my life, I think, but 34:36 you know, we obviously, we have followed those with great interest for a number of years now. And we've looked at the three states that have the longest history of recreational legalization, namely, Oregon, Washington State, and of course, Colorado. And in all three of those states, we see no impact on our product. In fact, we took a look at the only way you could really determine what's happening to spirits, beer or wine volumes, for that matter, is to look at the excise tax collections, because that's really the only source of data that's going to include the entire market. And when we've done that, we see that well gee, distilled spirits consumption on a per capita basis since the legalization of recreational marijuana in those three states is up a little bit. And then when we you know, we've been gaining market share from beer for God, nine out of nine, the last nine years and probably I don't know 15 out of last 16 or 17. When we look at total beverage, alcohol consumption in those states, we see that on a per capita basis, it's either roughly flat or up slightly. So there's really just no evidence industries, three states that marijuana legalization has has had an impact on us whatsoever. 36:07 Okay, well, I guess we can just end the podcast now. And we got our answers. 36:12 But to that point, I like to blame it. The I know, the craft beer industry is one of those categories on a national scale. And David, you know a lot more about this than I do. If that numbers falling. I can blame craft beers because they're cannibalizing themselves. You know, there's too many options out there. There's no brand loyalty. And when you have that it's the Wild West. And it's segmented. And that's just my opinion. But you can probably talk better to that. 36:40 Yeah, well, you know, I mean, obviously, I've counterparts that do the same thing that I do for the craft beer industry, as well as for regular beer. And they say the same thing that Yeah, beer is down. But when we look at the states that have legalized marijuana, we don't see results that only different from states that don't have legalized recreational marijuana. So as a result, they they don't tend to really be so conservative. They haven't seen any impact from the legalization of marijuana, they the results are always the same, regardless of whether or not it's legalized or not. So I know that a lot of people claim that marijuana is supposed to have this massive impact on beverage alcohol, who knows maybe one day it will but you know, again, when you look at the states with the longest history, it is not and, you know, particular with Colorado. Wow, when you look at the Could you imagine a product becoming more socially acceptable than marijuana in Colorado right now? You know, it's no one has a problem with you using marijuana in Colorado. So, you know, I think we're getting some wonderful data from Colorado right now, just because it's in my mind, it's it's almost a fully developed marijuana market. When you look at the the rate of growth and whatnot in retail sales, it's, it's declined, or it's not that the rate of growth is slowing fairly dramatically, which is more or less to sign up a developed market. And, you know, pretty clearly it's not had any impact on beverage alcohol sales. 38:25 David, kind of another question about that, you know, you had talked about claims and what people say, what are some of those claims that maybe people were worried about that they want you to lobby against to say that marijuana could impact their their their distilled spirits? sales? 38:42 Yeah, well, first off, there has never been an effort, at least on the part of the distilled spirits council to try to hinder in any way shape or form. In marijuana legalization, we typically don't take a position on it. You know, we we do have several recommendations, which the marijuana industry agrees with the you know, we want fair taxation, we'd like to make certain that there are, you know, we have an advertising code, we advocate for sensible advertising code, and, you know, we advocate for, you know, keeping it out of the hands of, of younger people, just really sensible regulations that be honest with you. From what I seen, most of the people advocating for legalized marijuana agree with So, you know, from that standpoint, we've never there's never been? I know, I've I've heard rumors about big alcohol, trying to stop marijuana. Well, I guess you can consider me part of big alcohol and we've never had any such effort. 39:46 And I haven't heard that either to counter that. I haven't heard about big alcohol or really the spirits industry trying to handcuff our growth. It's really been the prescription drug industry, handcuffing US and other categories. Outside of I've heard rumors, a certain craft beers and certain big beer business. But it's really, I haven't heard much of it. I've heard it all. On the other side on the prescription drug side? 40:08 Well, there's been there were 40:12 I can't remember the exact story, but it was when Bernie Sanders was running. And there the there were some distribution companies that were that their emails became public or something like that. And that's, that's really where the big alcohol against marijuana came in. You know, 40:33 David, you remember that? You know, 40:37 I do know that the distributors, from time to time have voiced their opinion that, you know, you have a three tier system for beverage alcohol wouldn't be great to have a three tier system for marijuana as well. I think that might be really what you're getting at. And, you know, it's it's the only natural that's, you know, they would want a piece of the business. 41:05 And I'm trying to find it here. And this was not something that I had added top heavy. 41:11 Well, while you look for that, I'll throw another question to David, because there's a question that came up in the chat. You know, you talked about Colorado and how it's been sort of sweeping, and it's just part of the culture, and it hasn't really had a whole lot of impact on the economics of spirits themselves. There was a question that says, but if you if you work for a national company, it could actually prohibit them from utilizing drugs within sir sorry, marijuana with inside of their state because it's against the corporate drug policy. So 41:40 I have no idea really what the the demographics are of big companies that are based in Colorado, if there's the workforce works for national companies that wouldn't allow that. So how accurate Do you think that that data really is? Real quickly, it was a part of the WikiLeaks dump. And there was evidence in there that they were trying to undermine marijuana legalization, and it was largely connected to Bernie Sanders his belief in ending prohibition on marijuana. So yeah, so that is accurate. It was and it was the people linked to it was the wine and spirits wholesalers of America. So go ahead. 42:20 Well, what was the question again, 42:22 about the data accuracy of Colorado Raza residents? You know, 42:28 if if you're a corporation, and particularly if you're operating heavy equipment, or something of that sort, you know, you have the right to protect yourself. I mean, you're out there, you have potential huge liability. You know, Is it right for them to have a zero tolerance policy? Well, you know, that's, that's a difficult question. You know, if if they are going to be working, if you're going, you're working for a company, and there's the potential that, you know, you could potentially do some sort of physical harm. You know, 43:10 that that's every corporations worst nightmare? 43:15 No, absolutely. And there's another question that came in the chat. And this one is, is more more directed at Klay? Here? And there was it was talking about kind of like experimentation and figuring how are you mixing or infusing and he said that there is a blueberry weed infused vodka that's out there. He's got one that's a nightcap that has a relaxing CBD oil, and is brandy. Do you sort of see this as as the future of what people can experiment with kind of using their own oils and their own stuff? 43:47 I don't know legally, where you could sell that. I mean, it sounds like that's a black market product. I mean, that's kind of our problem right now is we deal with black market where legally you can't buy that market and in store because you can infuse a little liquor, liquor and alcohol have to be in a separate wall with cannabis, we're not allowed to coexist together still. So people are going to do that there's that you can google it right now and teach yourself how to make it. You know, you're going to find products out there that are going to hit the market and their stores are going to sell them. You know, we I live in Venice Beach. And there's a ton of black market products out here that are just normally sold down the street that are in regular stores, just because it's the part of the culture here. So I think it's until we get a real full legislative kind of structure around it just like the ABC laws and all that you're going to have the Wild West with us for the moment until more states open up and the government kind of create some structure with us. 44:44 What is that? What is that goal? To sit there and try to move this across more state lines for your business or for the industry in general 44:54 goals, education, and then in the stigma. The problem is you have stoner stigma and the teachings young moments and all that stuff, which is which is a part of it. You know, 45:03 they said reefer madness, reefer madness. That's what I remember. It's 45:06 funny because our company we take reframe reefer madness, and we use that as our advertising campaign. So we've kind of flipped it where Yeah, it's good. It's bad, dangerous, stay away. It's cannabis, it's going to ruin your life like, no, it's it's education and understanding the the incredible benefits of the plan depending on who the user is. And if he's properly educated can find it so you can find something that may and our battles never been with the spirits and beer industry. At least on my side, our battles 100% been on the prescription drug side. So, you know, for us, it's just ending the ending the stigma, where I can call my homies at any of these whiskey companies and saying, hey, let's do an incredible collab together. Let's bring in some artists, let's do some art. Let's Fred, you know, I'll bring some Fred. Fred comes in, he does a whiskey tasting and, and I can bring a cannabis expert, and we do a canvas tasting and collide them. That's the ultimate goal is where these worlds can come collide for me. Because Because the whiskey culture, especially in my world, the whiskey culture, and the cannabis culture kind of coexist together at all times, just like beer. And I think there's ways of us helping each other grow through education. But our big problem is stigma. And people thinking that this is you know, the old This is your brain. This is your brain on drugs, commercial. Any questions? Well, I Fred's point, smoked weed. 12, for the first time did not become a stoner went to college, played college football have been on my own since I was 18. And it's funny, I'm from Colorado, so I'm a little different. So move from Colorado to California. So I'm a little bit fortunate in that. And and, and so it's never fully affected me, it's only helped me control things without me taking a pill. 46:41 Yeah, I will say, I was just at a conference in Washington, two weeks ago, where at least the short term political goal for the marijuana industry seems to be to get expensive, be able to deduct this expenses. You know, that's, that's a big concern right now. Also, they said, they would really like to get off of marijuana off of schedule one. So that you can make it easy to do research and then it also financially, they can start using the banking system. So they do have a number of short term political goals. 47:23 But it goes back to education. And then before before these politicians that are kind of driving the ship here, they've got to be educated on the benefits or the we've got to create change. And that's that's where our big Hancock has always been with prescription drug lobbyists. And then that and before then the paper industry and the logging industry because with have been legal, you're going to see a big change in that world very quickly. 47:47 What do you mean by the way, there's with me in legal how, what what sort of big changes do you think? 47:52 Well, hemp is a very, very strong structure, very similar to what you would get with wood and paper. But it grows from faster, it's it's cheaper to make it's it's, it's, it doesn't take up the same amount of land. It there's a lot of different usages for it as well. So there's, it doesn't make stronger rope can make your paper can it can kind of replace other things that have been big industries in this country for a while that aren't necessarily great for the environment at the same time have provides an alternative that 48:26 and by the way, there are hemp Bourbons that will be hitting the market soon and be rolling has took the hemp seed and added to a mash bill. And they are resting in their warehouses right now. 48:41 But the big thing you got to understand is what I was talking about infusion hemp and cannabis are not the same thing. They're been declassified. They're separate. That's where the Farm Bill allowed the hemp to come in. David, I think you're about to say something. 48:54 No, I was just gonna say the hemp does not have the THC in it. Yeah, there's no psychoactive properties. So 49:01 it's not it's not necessarily CBD either. So it's coming from that cannabis plant. So it's, it's just a different, it's just different. It's it and that's where they separated allowed it to be used in all 50 states now. 49:14 So for it, you know, I kinda want to get your take on this, you know, we've got we've got David's take that it's not going to have any sort of effects and in the broader market, I know that you are well connected to other distilleries and people that have, you know, that their financial stake is in is in their their spirits? Have you have you talked to any of them not without naming names or anything like that, where where they could potentially see that this is a future risk for their, their products. 49:43 Yes, I know, one in particular, who is not a distilled spirits council member who is adamantly opposed to only legalization of marijuana based solely on the fact of what he believes it will do to spirits. And this is a this is a, you know, a company that will put up a big fight, when that when the time comes, and we'll do everything it can to block people from infusing marijuana and alcohol, you know, because this is a, I would say, a very conservative thinking company that still still looks at the 1930s, you know, saying like, you know, they still try to be they try to do things that that would, you know, that could fly even under in the blue states, you know, so they're overly conservative and fear that, you know, there may be regulation put upon them. And, and the fact is, is kind of a lot of what David said, there's still still more studies to be done and everything I hear Klay advocating for are things that he would not necessarily I don't I don't think anybody what once once the marijuana is in someone's head, and once the spirit of someone's hand, you know, that then becomes an individual responsibility. I think what you're going to see the spirits community do is I think you will see a rift between the combination of those two things in a bottle, and that is that the marijuana and fleet fused bourbon, the marijuana flavored vodkas and stuff, I think that's where you will see more of the fight go on within the spirits industry. 51:28 And and I guess the question for you is, is it really a question of the spirit in general and the category classification, or is it a pocket book? Because as as Joe goes to the store to figure out what he wants to do this Friday night, if you got a bottle of bourbon or you got it out, or an eighth of we what's what's what's the choice? Is that what they're really worried about? 51:51 I that's a good question, David, go ahead. You know, 51:54 I will say oftentimes, when you look at survey data, indicates that you know, yes, these cannabis and alcohol are very much substitutes. However, when we've done focus groups, and you ask people who are marijuana users about their use of alcohol, oftentimes they're confused by the question because I say well, you know, cannabis marijuana's marijuana and alcohol is alcohol and we use them on different occasions Now obviously, there's always going to be some overlap you know, without a doubt, but I think perhaps the instances of overlap and therefore the substitute ability are a little bit overblown and you know, they're just not what people actually thought that they were 52:42 so he said occasion so like a three year olds birthday party is that now the 52:47 ripping Jays where you should be using either one of them but yeah 52:52 he's like I don't know about that 52:55 blows my mind because this is the category it's the data is out there this is this is good gonna be federally legal at some point, like more of the majority of the states in the union right now or at least in a medicinal state right now. This is going to happen if I was an alcohol company just like constellations doing I'd be learning everything I would about it so I can be be the go to of these cannabis consumers. You know, if there was a brand out there that said, Hey, Perrier whiskey with us and it competed with my my go to, I would give it a serious consideration because they're, they're connecting with me on a personal level now. And to me, that's how you can connect to a consumer. 53:32 Yeah, absolutely. With that, I think we'll we'll start wrapping up and Fred, unless you had any other questions that you kind of want to 53:38 tell her I wanna I wanted, I want to delve into this pairing a little bit more, because I think for a lot of people who regularly pair their stakes with bourbon, they're having a hard time figuring out how the hell do you pair smoking some pairing smoking weed, with? With whiskey? Because these are you smoke a cigar? Well, that's you said a cigar has flavor on the cigar has a flavor on the leaf. Are you suggesting that you guys have flavor on on that 54:07 the plant is a flavor. So every you know, we all have unique flavors, you have the strains, right? So the big thing in cannabis right now is we're trying to get away from the whole, if you don't know it into coast TV, I mean, you know, into cause more of the relaxation kind of put you to sleep strain. And this is more of an upbeat, creative, keep up thought process control. And then you have these hybrid strangers or more body highs and they can, you know, lean one way or the other. But there's flavor profiles in these cannabis strains. So there's, you know, there's just like when you taste bourbon Fred, you get tense of cinnamon or chocolates or something like that, you know, will get fruity flavors will get taste of orange and citrus and lemons and, and blueberries. And because the process of the cloning of these things now is there's flavoring starting to go on organically through other things, especially if you go to the extraction market. And we're pulling flavors out of the plant that organically in the plant that make it taste like juicy fruit. Now I know that's a problem with, you know, attaching yourself to a younger audience. But from me being a gum consumer, the only flavor I can consider it it's a tropical fruit flavor. But those are all natural flavors being pulled out through science. So yeah, there is ways of pairing so one of the reasons we chose our blackjack strain for heavy grasses, one of our first strains is that it has a spicier taste to it, which like I mentioned earlier, goes really well with with a bourbon on the you know, a bourbon neat, and that was the whole way of I could have a conversation with that. There's all their ways of flavor Rolling Papers all day. Full of pesticides too. If you really go through it I mean backwoods gets hit for pesticide problems. In the Rolling Papers. You know, Cannabis, the wonderful thing about cannabis is we're the most controlled industry from from from an agricultural standpoint. So there's so many rounds of testing going in and making sure it's clean. From the moment it leaves are the wherever it's been growing at to the moment consumers hand. 56:00 So there's not a barrel broker market for weed at this point is I trying to say there's there's 56:07 everyone's looking for the right strains. I mean, this is another obviously a, someone should write a book on this and there might be one out, but there's these legacy strains, legacy seeds that people are always looking for. And every strain of cannabis that's out right now kind of derived from 30. I think it's 13 or 14 original plants. So if you can find one of those plants is called Durbin, Durban poison. I think it's what it's called. But, you know, everyone's on the hunt for those because those are like legacy strains. So that's our Pappy, I guess. 56:34 Interesting. So Fred, you know, what this means is that you've just got more research to do to figure out if you can start doing these pairings. And you gotta be, you gotta be ahead of it. So when Kentucky gets the green light, you're the first one to capitalize on it. 56:46 Yeah, I knew you'd say that. 56:51 It's all it's all research and development. Yeah. But yeah, with that, gentlemen, I want to say thank you, again, for joining the show today. This was a fun conversation, because like I said, we're hitting on all the sins today. And and being able to figure out what what the impact of really what this means, especially to the bourbon consumers out there. And I think not even that maybe the consumers, maybe it's the audience that are the distributors and the distillers out there, and they can start taking this is a fresh nugget of information on how do they either adapt to the business, or do they capitalize on the business one of the other. So with that Clay I want you to give an opportunity just to let people know where they can find you either on social media or how to get in contact with you or anything like that. 57:35 Yeah, I mean, heavy grass, we're on Instagram, I think the best thing to do is go to our website, the heavy grass calm. That is our official website, you must be 21 and up to enter. So please make sure you're only 21 up I just liked I think the people listens. podcasts are required. But you can go there and find everything you can about get heavy grass, our lifestyle is a different websites get heavy.com that's where you can really get into the music and everything else we have going on. And then personally, you can always follow me on Instagram. That's where I'm most active at Clay Busch spelled like the beer, not the president. And, and that's how you can keep up with everything. I'm pretty active for everything we do. On my social. So where can is your is your product available in California, Colorado? Where is it available? Right now we're only in Los Angeles for a California Southern California, we're going to be here, you if you really want to get to know us, you got to come out to us. And you can come to one of our stores in Los Angeles, if you come out to take you to a show is fantastic whiskey bar called seven grand down here. We do our own pairings, and we have a good time. 58:41 Fantastic. We'll put that on the TripAdvisor reviews. 58:44 And David, go ahead if there's any way that people either want to get in contact with you or just learn more about the distilled spirits Council. 58:51 Sure you can find us at our website. It's the distilled spirits council.org. And there's information on there as to how to contact us and you know, just send a email to our public affairs department. And they'll be happy to get in touch with me. 59:05 Thank you everybody for joining in that we had a few people here on the chat giving some some information. We had some people that were joining us for the live. That's one of the great aspects of joining our Patreon communities that you can get early access to all these podcasts and everything else that we're doing before them. But make sure you also following us on social at Facebook, Twitter and Instagram at bourbon pursuit as well as also follow Fred Minnick on all those channels. And I'll let Fred plug everything because his list is never ending about everything that he's doing. 59:35 He's the busiest man I've ever met, by the way. 59:39 I don't know about that. Listen, I've worked with these festival promoters and they I don't know how they sleep because they always are putting out fires. So I would not compare what I do least bit to anybody who promotes some music festival. But you can find me on amazon prime. My show is bourbon up. I've got a YouTube series now called the curation desk, goes to subscribe to my magazine bourbon plus, find me on Instagram, Twitter and Facebook. Just search my name. Fred Minnick. 1:00:06 Awesome. And what that will see everybody next week.

Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide. Links and Show Notes What we tasted The four ryes we tasted: Sagamore Spirit Signature (Maryland) Rye, Resurgens Rye, Willett Family Estate Bottled 3 Year Rye, Venus Spirits Wayward Whiskey Rye https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/QAPwBen7.jpg * Sagamore Spirit Signature (Maryland) Rye (https://sagamorespirit.com/spirits/signature-rye-whiskey/) * Resurgens Rye (https://www.resurgenswhiskey.com/editions#the-flagship) * Venus Spirits Wayward Whiskey Rye (https://www.venusspirits.com/) * Willett Family Estate Bottled 4 Year Rye (https://www.kentuckybourbonwhiskey.com/the-whiskeys/willett-family-estate-bottled-4-year-rye/) (we tasted the 3 year) Other whiskeys mentioned Talisker, Isle of Skye (https://www.malts.com/en-row/distilleries/talisker/) Jameson Irish Whiskey (https://www.jamesonwhiskey.com/en-US/) Maker’s 46 (https://www.makersmark.com/makers-46) The Macallan Sherry Oak 12 Whisky (https://www.themacallan.com/en-us/whisky/single-malts/sherry-oak/sherry-oak-12-years-old) The Macallan Sherry Oak 18 Whisky (https://www.themacallan.com/en-us/sherry-oak-18-years-old) Willett Pot Still Reserve (https://www.kentuckybourbonwhiskey.com/the-whiskeys/willett-pot-still-reserve/) (the I Dream of Jeannie-like Bourbon bottle)"I Dream of Jeannie"-like Willett's Bourbon bottle https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/Jm8rGsTK.png Additional Links Stuart On The Coast – Food and Fun on the California Coast (http://www.stuartonthecoast.com/) San Francisco Chocolate Salon – The Original and Premier Artisan Chocolate Show for the West Coast (https://www.sfchocolatesalon.com/) Toque Blanche (Santa Cruz) (https://www.mytoque.com/) (the store in Half Moon Bay where Stuart worked is closed) NeoCocoa Black Sesame Seed Brittle (https://neococoastore.com/treats/brittle/sesame-seed-brittle-51.html) Halva (https://en.wikipedia.org/wiki/Halva)—“dense, sweet confections made in the Middle East, Central Asia and the Indian subcontinent. It is also served in the Caucasus, North Africa, the Horn of Africa, the Balkans, Eastern and Western Europe, Malta and in the Jewish diaspora.“ “Show Me the MONEY!!!” - YouTube (https://www.youtube.com/watch?v=mBS0OWGUidc) Ottolenghi cookbooks (https://amzn.to/2GxmB3l) Vadouvan (https://en.wikipedia.org/wiki/Vadouvan)—French version of a masala (https://en.wikipedia.org/wiki/Spice_mix#Masala). Make your own (https://www.epicurious.com/recipes/food/views/Vadouvan-Indian-Spice-Blend-243607) New Leaf Community Markets (https://www.newleaf.com/stores/view.php?location=3) in Half Moon Bay, CA Certification Bourbon Steward, Stave and Thief Society (https://staveandthief.com/certification/) Mash ingredients (https://en.wikipedia.org/wiki/Mash_ingredients)—More than you ever wanted to know about a mash bill. The Difference Between Sparkling Wine and Champagne (https://www.winecountry.com/blog/sparkling-wine-vs-champagne/)—“All Champagne is sparkling wine, but not all sparkling wine is Champagne” Rickhouse (or Rackhouse) (http://whiskyadvocate.com/glossary/rackhouse-rickhouse/) Understanding Whiskey Stills: Pots, Columns, Hybrids (https://thewhiskeywash.com/whiskey-styles/american-whiskey/understanding-whiskey-stills-pots-columns-hybrids/) How a double-distillation pot still works: basics (https://www.youtube.com/watch?v=3cVciMe6ZSo) What Is Whisky? (http://whiskyadvocate.com/what-is-whisky/) Casks (barrels, hogsheads, butts) (https://www.whiskyinvestdirect.com/about-whisky/scotch-whisky-casks-and-barrels) Glencairn Whisky Glass (https://amzn.to/2GxpkK7) Norlan Whisky Glass (https://amzn.to/2Vbhqyr) Peugeot Whisky Glass (https://amzn.to/2IwgH4Q) Ice Ball Mold (smaller) (https://amzn.to/2VXPmLQ) Ice Ball Mold (larger) (https://amzn.to/2V7uncD) Alcohol by volume - Wikipedia (https://en.wikipedia.org/wiki/Alcohol_by_volume) Whisky Advocate - America’s leading whisky magazine (http://whiskyadvocate.com/) / Subscribe on Amazon (https://amzn.to/2ZoDzIU) I Dream of Jeannie (https://en.m.wikipedia.org/wiki/I_Dream_of_Jeannie)—"an American fantasy sitcom starring Barbara Eden as a 2,000-year-old genie and Larry Hagman as an astronaut who becomes her master, with whom she falls in love and eventually marries.… [O]riginally aired from September 18, 1965 to May 26, 1970... the show ran for five seasons and produced 139 episodes." Our thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com (http://www.stuartonthecoast.com/), and follow him on Facebook at Stuart on The Coast (https://www.facebook.com/StuartontheCoast/). Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon and other links may be affiliate links. Purchases help support the show. Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.

Founder and CEO Dannie Strable sits down with Co-Founder Sam Hoyle to give the lowdown on how RackHouse Whiskey Club came to be (also, it’s definitely not RickHouse Whiskey Club). They want to know — have any RackHouse members had the audacity to throw away the carefully curated cardboard RackHouse boxes that get shipped? Support the show (http://www.RackHouseWhiskeyClub.com)

On HawkTalk 18, Ryan Sullivan stops by and we talk about: - Ryan's path to success in the data center industry - Their mindset behind acquiring 3, LARGE data centers in Dallas, Phoenix and Kansas City - Sale Leasebacks - why his company is focused on this as a way to acquire data center assets in different markets ----- Thank you for listening. I am appreciative of your thoughts and comments - and thankful for the opportunity to serve the industry through datacenterHawk. ------ Learn more about the data center industry at www.datacenterhawk.com ------ Subscribe to our YouTube Channel at: https://www.youtube.com/channel/UCBkY... ------ Follow us online here: Instagram: https://www.instagram.com/datacenterh... LinkedIN: https://www.linkedin.com/in/davidligg... LinkedIN: https://www.linkedin.com/company/data... Twitter: https://twitter.com/d_liggitt Twitter: https://twitter.com/datacenterhawk Facebook: https://www.facebook.com/datacenterhawk/ SoundCloud: https://soundcloud.com/datacenterhawk

This episode is a follow up from episode #43. Joshua Morton from Canine Tactical and 2 police officers with extensive backgrounds in K9 handling and in active shooter environments. This podcast was done to answer questions that were generated online from the active shooter video published by Canine Tactical. Canine Tactical aims to be transparent in the training tactics and techniques by publishing videos and doing these podcasts. We hope some of your questions were answered in the show.  An Active Shooter K9 ™ Team on school premises will save lives. The minutes before law enforcement arrives on the scene are crucial life-saving seconds. The ability to take immediate action can change the course of the horrific carnage caused by an active shooter on innocent victims. Seconds count ... Utilizing an Active Shooter K9 ™ Team to conduct routine random screenings for weapons, provide updates on the Run-Hide-Fight protocol, develop the school/business Standard Operating Procedures, and conduct active shooter training exercises to assure students and staff fully understand the procedures, increases safety. Mere seconds will allow students/teachers/staff time to follow established protocol to stay safe while the Active Shooter K9 ™ Team neutralizes the threat. A professionally trained Active Shooter K9 ™ Team on-sight during school hours can be a deterrent, mitigating the risk of an active shooter. An Active Shooter K9 ™ Team’s presence provides ‘visible safety’ reassuring students, staff, and visitors there will, within seconds, be a response to an active shooter. The most effective deterrent is an immediate reaction to a threat. Seconds count ...   ____________________________   Thank you as always to all of our sponsors. RackHouse Whiskey Club is a subscription box service that delivers a package filled with one select premium bottle of craft spirits, accessories, and much more.   RackHouse believes the story makes the whiskey. Each box we send will tell the story of the distillery that makes the whiskey.   Have you ever noticed that when you travel to a whiskey distillery and hear their incredible story, the whiskey tastes different and the bottle looks different? You get a greater appreciation of how that whiskey came to be. Each box they send will include a 750ml bottle of premium craft whiskey, a whiskey accessory, tasting notes, cocktail recipes and much more.   All boxes are curated by the master distiller of the featured distillery, and each bottle you receive will be autographed by the master distiller!   JOIN NOW! You won't regret it.   This episode is brought to you by StrikeForce Energy. An energy drink packet that goes with water or your favorite beverage. This was designed by Navy SEALs for their brothers on the battlefield so do we really need to say anything more? Go buy some. Put in the code “WARRIOR” and save 20% on your order.   Warrior Mindset Podcast is also brought to you by Trutankless. Trutankless is a water heater for the modern world. Your 55-gallon tank water heater is old technology. It’s time to get an update. This will save you ~25% on your water bill. I have one in my house, and we have saved around 35% on our total water bill. No kidding. This unit sits on the wall, and you can control the temperature and many other things from an app on your phone. Click on the hyperlink and get yourself a FREE quote.   Canine Tactical offers the first Premier Clone Working Canines in the USA - Premier Working Canine Clones for the Police Working Canine, Active Shooter Canine, and Personal Protection Canine fields.  Joshua Morton developed the ‘Morton/Method’ of training from his experiences as the first Navy SEAL K9 Operator for GRP 2.   The 3, 5, and 10-week training courses are designed to enhance the handler and canine’s individual and team qualities.  No course is the same.   All custom tailored ballistic and non-ballistic canine vests and handler kits are made in-house.

Unfortunately, school shootings have become all too common. The news media and other "intellectuals" who have never shot a gun can debate as to why they do. Instead of debating, Joshua Morton for Canine Tactical took his knowledge and expertise and put it to work. In almost no time he developed the Active Shooter K9™. Canine Tactical is the first company to develop a dog specifically for an active shooter. An Active Shooter K9 ™ Team on school premises will save lives. The minutes before law enforcement arrives on the scene are crucial life-saving seconds. The ability to take immediate action can change the course of the horrific carnage caused by an active shooter on innocent victims. Seconds count ... Utilizing an Active Shooter K9 ™ Team to conduct routine random screenings for weapons, provide updates on the Run-Hide-Fight protocol, develop the school/business Standard Operating Procedures, and conduct active shooter training exercises to assure students and staff fully understand the procedures, increases safety. Mere seconds will allow students/teachers/staff time to follow established protocol to stay safe while the Active Shooter K9 ™ Team neutralizes the threat. A professionally trained Active Shooter K9 ™ Team on-sight during school hours can be a deterrent, mitigating the risk of an active shooter. An Active Shooter K9 ™ Team’s presence provides ‘visible safety’ reassuring students, staff, and visitors there will, within seconds, be a response to an active shooter. The most effective deterrent is an immediate reaction to a threat. Seconds count ... The shooting that took place at Marjory Stoneman Douglas took 7 minutes. In 7 minutes, 17 innocent children were killed. I point this out to hit home how important every second is in these situations. The great thing about the Active Shooter K9™ is that it's nonpolitical. Its a solution to "meet in the middle." As you'll hear in the podcast, the Active Shooter K9™ is a part of the school and community. In many cases just having a dog in a home will deter most intruders looking to cause harm. Dogs have a therapeutic quality to them. And in an atmosphere like schools where bullying and hormones are present. Dogs could be an escape from the problem that a student, teacher, or staff member is plagued with. --------------------------------------- Thank you as always to all of our sponsors. RackHouse Whiskey Club is a subscription box service that delivers a package filled with one select premium bottle of craft spirits, accessories, and much more.   RackHouse believes the story makes the whiskey. Each box we send will tell the story of the distillery that makes the whiskey.   Have you ever noticed that when you travel to a whiskey distillery and hear their incredible story, the whiskey tastes different and the bottle looks different? You get a greater appreciation of how that whiskey came to be. Each box they send will include a 750ml bottle of premium craft whiskey, a whiskey accessory, tasting notes, cocktail recipes and much more.   All boxes are curated by the master distiller of the featured distillery, and each bottle you receive will be autographed by the master distiller!   JOIN NOW! You won't regret it.   This episode is brought to you by StrikeForce Energy. An energy drink packet that goes with water or your favorite beverage. This was designed by Navy SEALs for their brothers on the battlefield so do we really need to say anything more? Go buy some. Put in the code “WARRIOR” and save 20% on your order.   Warrior Mindset Podcast is also brought to you by Trutankless. Trutankless is a water heater for the modern world. Your 55-gallon tank water heater is old technology. It’s time to get an update. This will save you ~25% on your water bill. I have one in my house, and we have saved around 35% on our total water bill. No kidding. This unit sits on the wall, and you can control the temperature and many other things from an app on your phone. Click on the hyperlink and get yourself a FREE quote.   Canine Tactical offers the first Premier Clone Working Canines in the USA - Premier Working Canine Clones for the Police Working Canine, Active Shooter Canine, and Personal Protection Canine fields.  Joshua Morton developed the ‘Morton/Method’ of training from his experiences as the first Navy SEAL K9 Operator for GRP 2.   The 3, 5, and 10-week training courses are designed to enhance the handler and canine’s individual and team qualities.  No course is the same.   All custom tailored ballistic and non-ballistic canine vests and handler kits are made in-house.

Carry The Load is a non-profit dedicated to providing active, meaningful ways to honor and celebrate the sacrifices made by our nation’s heroes — military veterans, law enforcement, firefighters, rescue personnel and their families. What started as a mission to restore the true meaning of Memorial Day has broadened to include more than just our military heroes and more than just the one holiday. Carry The Load works to bring all American’s together to participate in honoring our nation’s heroes every day.  Mr. Junior Ortiz is a retired Lieutenant Colonel of the United States Marines and his professional career spans over 30 years of working in government, corporate and the nonprofit sector. Mr. Ortiz served as an enlisted man before being accepted to the United States Naval Academy in Annapolis, Maryland where he received his commission as a Second Lieutenant in the Marines. His twenty-seven-year career in the Marines included Air Defense, Administration, Communication, Counter-drug Operations, Recruiting, Marketing and Advertising for the Marine Corps and for the Department of Defense, as well as professor and coach at the Naval Academy. Upon retiring from the Marines, Mr. Ortiz worked as Senior Vice President and Director of Government Relations for MBNA America where he was responsible for marketing, new business development and community relations within emerging markets. Mr. Ortiz was the Director of Brand Relations for AARP, where he was responsible for designing and implementing marketing and advertising programs, particularly aimed at the Latino and African American markets. He developed and executed national advertising campaigns on print, broadcast and online media, including national bilingual, bi-partisan campaigns to advance healthcare and financial reform. He has been the spokesperson for Spanish language media on such policy issues as Social Security, health care reform, and Medicare, all critical issues impacting seniors and multicultural communities. Prior to AARP, he was the Principal at Junior Ortiz & Associates, a Washington, D.C.-based public affairs firm equally committed to developing the next generation of young leaders and to analyzing and impacting legislation from a Latino and multicultural perspective. His responsibilities have ranged from leading thousands of Marines to managing fiscal budgets of hundreds of millions of dollars and helping to pass critical legislation. Mr. Ortiz has a passion for young people. Through his motivational presentations and leadership development workshops, he has reached thousands of children, teens, and young adults with the message of staying in school, staying off drugs and reaching for their dreams. His story growing up in “Hell’s Kitchen” in South Bronx, New York is one that resonates with youth, particularly disenfranchised, gang-involved or traditionally underserved. Today he works to assist leaders, businesses, and families with problem-solving and managing risks.  Additionally, he helps organizations build a cultural base for transitioning veterans into the private sector. He has a Master of Science in Human Resource Management from Central Michigan University and a Bachelor of Science in Political Science with a concentration in Latin American studies from the U.S. Naval Academy. He has served on the corporate board of advisors of several national Hispanic organizations, on the Board of Directors of the National Hispanic Corporate Council and on the Board of Trustees of the Association of Naval Service Officers. He is a Life Member of the Marine Corps-Law Enforcement Foundation and the American GI Forum of the United States. Thank you as always to all of our sponsors. RackHouse Whiskey Club is a subscription box service that delivers a package filled with one select premium bottle of craft spirits, accessories, and much more.   RackHouse believes the story makes the whiskey. Each box we send will tell the story of the distillery that makes the whiskey.   Have you ever noticed that when you travel to a whiskey distillery and hear their incredible story, the whiskey tastes different and the bottle looks different? You get a greater appreciation of how that whiskey came to be. Each box they send will include a 750ml bottle of premium craft whiskey, a whiskey accessory, tasting notes, cocktail recipes and much more.   All boxes are curated by the master distiller of the featured distillery, and each bottle you receive will be autographed by the master distiller!   JOIN NOW! You won't regret it.   This episode is brought to you by StrikeForce Energy. An energy drink packet that goes with water or your favorite beverage. This was designed by Navy SEALs for their brothers on the battlefield so do we really need to say anything more? Go buy some. Put in the code “WARRIOR” and save 20% on your order.   Warrior Mindset Podcast is also brought to you by Trutankless. Trutankless is a water heater for the modern world. Your 55-gallon tank water heater is old technology. It’s time to get an update. This will save you ~25% on your water bill. I have one in my house, and we have saved around 35% on our total water bill. No kidding. This unit sits on the wall, and you can control the temperature and many other things from an app on your phone. Click on the hyperlink and get yourself a FREE quote.   Canine Tactical offers the first Premier Clone Working Canines in the USA - Premier Working Canine Clones for the Police Working Canine, Active Shooter Canine, and Personal Protection Canine fields.  Joshua Morton developed the ‘Morton/Method’ of training from his experiences as the first Navy SEAL K9 Operator for GRP 2.   The 3, 5, and 10-week training courses are designed to enhance the handler and canine’s individual and team qualities.  No course is the same.   All custom tailored ballistic and non-ballistic canine vests and handler kits are made in-house.

Discovery Channel star and former Navy SEAL Joel Lambert joins Dannie and Brad to discuss never before heard stories about filming the tv series Lone Target/MANHUNT.  Joel has also appeared in American Sniper, Days of our Lives, The Closer, Transformers, Mad Men, Crisis: New York Under Water, Patriots Day, Hot in Cleveland, Broken Hart, The Storm, Transproofed, Confidence, Jericho, Hancock, America.  ------------------------------------------------------------------- Thank you as always to all of our sponsors. RackHouse Whiskey Club is a subscription box service that delivers a package filled with one select premium bottle of craft spirits, accessories, and much more. RackHouse believes the story makes the whiskey. Each box we send will tell the story of the distillery that makes the whiskey.   Go to www.rackhousewhiskeyclub.com and click "Join Now" to enjoy 2 bottles in your first box before May 22nd.    This episode is brought to you by StrikeForce Energy. An energy drink packet that goes with water or your favorite beverage. This was designed by Navy SEALs for their brothers on the battlefield so do we really need to say anything more? Go buy some. Put in the code “WARRIOR” and save 20% on your order.   Warrior Mindset Podcast is also brought to you by Trutankless. Trutankless is a water heater for the modern world. Your 55-gallon tank water heater is old technology. It’s time to get an update. This will save you ~25% on your water bill. I have one in my house, and we have saved around 35% on our total water bill. No kidding. This unit sits on the wall, and you can control the temperature and many other things from an app on your phone. Click on the hyperlink and get yourself a FREE quote.   Canine Tactical offers the first Premier Clone Working Canines in the USA - Premier Working Canine Clones for the Police Working Canine, Active Shooter Canine, and Personal Protection Canine fields.  Joshua Morton developed the ‘Morton/Method’ of training from his experiences as the first Navy SEAL K9 Operator for GRP 2.   The 3, 5, and 10-week training courses are designed to enhance the handler and canine’s individual and team qualities.  No course is the same.   All custom tailored ballistic and non-ballistic canine vests and handler kits are made in-house.  

On this weeks Infauxmation, we sit down with comedian Rachel Weeks to talk about a Czech power plant’s internship application process (aka a bikini contest), the iconic mustache of Salvador Dali, and the the true love of a woman caught trying to sneak her boyfriend out of jail in a suitcase. We also talk about her experiences here in Denver coming from Iowa as well as how cool the Denver comedy scene really is! A big thanks for Sexpot Comedy for helping put this show out into the ether. Check out their original content at http://sexpotcomedy.com   Czech Power plant company bikini contest: http://www.complex.com/life/2017/06/czech-power-plant-company-had-women-compete-in-bikini-contest-for-internships?utm_campaign=complexmag&utm_source=facebook.com&utm_medium=social   Salvador Dali: https://creators.vice.com/en_us/article/xwz38n/salvador-dalis-body-surreal-discovery-pilar-abel?utm_source=vicefbus   Woman tried to smuggle BF out of prison in suitcase: http://time.com/4632822/woman-smuggles-prison-boyfriend-suitcase/   Follow Rachel at @RachelGWeeks and check out the Pussy Bros. monthly show at the Rackhouse pub on the lat Saturday of the month, including the Halloween party on 10/27 with Mike Lebovitz.

https://www.todayfm.com//podcasts/phil-cawley/live-music-from-rackhouse-pilfer159Mon, 07 Mar 2016 11:59:49 +0000https://www.todayfm.com/cont

We visit the Rackhouse Pub at Stranahan's Colorado Whiskey distillery to learn about the Colorado Distillers Festival and Colorado's craft spirits boom. 132: Rackhouse Smashed with Chris Rippe and Josh MishellDenver Diatribe