Podcasts about red label

L'émission Front Page est une revue d'actualité qui s'intéresse à tout ce qui touche le monde de la bande dessinée américaine (comics) du côté des Etats-Unis comme de la France, ainsi qu'à ses adaptations tous médias confondus. Le podcast est une série régulière chez First Print et revient au rythme de trois épisodes par mois, hors contenus spéciaux. Ce Front Page est le troisième et dernier podcast consacré à l'actualité comics du mois d'août 2024.Le podcast est sponsorisé par Pulps et on vous propose un "Focus Pulps" chaque mois ! Découvrez une sélection de comics VO à prix de lancement !Si vous appréciez le travail fourni par l'équipe et que vous souhaitez soutenir le podcast, vous pouvez partager les émissions sur les réseaux sociaux et vous abonner à nos différents comptes, laisser des notes sur les différentes plateformes d'écoute, ou encore nous soutenir via notre page Tipeee. Très bonne écoute à vous, et à bientôt pour le prochain podcast !Le ProgrammeCOMICS - 04:15(Soutenez Komics Initiative sur Love & Rockets)Un nouveau trio d'invités à Heroes Comic Con + CROM en tournée de dédicacesJoe Sacco et Craig Thompson au festival America 2024Batman : Mad Love au programme du Batman Day de Urban ComicsUn opé' pour le Docteur Fatalis de Jonathan Hickman chez PaniniUne intégrale de Lord Baltimore de sortie chez DelcourtGabriel Rodriguez illustre le Gouffre des Résurrections aux Humanoïdes AssociésIl y a ENCORE un nouvel éditeur de comics indé' aux USUn crossover Green Hornet / Ms Fury arrive chez DynamiteArchie devient Mr. Justice avec Tim Seeley et Mike HortonPower Rangers Prime démarre cet automne chez Boom! StudiosDSTLRY se met aussi au Red Label avec The MissionaryUne série All-New Venom par Al Ewing Une mini-série Infinity Watch chez Marvel en fin d'annéeTV - 1:37:30James Spader de retour en Ultron pour la série VisionCINEMA - 1:48:38Une séquence de Sylvain Chomet dans Joker : Folie à DeuxUn trailer pour Super/Man : l'histoire de Christopher ReeveSoutenez First Print - Podcast Comics de Référence sur TipeeeHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Whiskies: Johnnie Walker Red Label • Johnnie Walker Black Label • Johnnie Walker High Rye • Johnnie Walker Gold Label Reserve • Johnnie Walker 18 Year • Johnnie Walker Blue Label Tangents: Joe, our resident Scotch expert, is back after a 3-year hiatus to taste a flight of 6 Johnnie Walkers! • We sent Joe to the British Isles (but not really) • The (basically ancient) history of Johnnie Walker • Is the Red Label the most popular overall whisky in the world? • We've been “tasted” in 92 countries • Apparently “applesauce in an ashtray” is a tasting note now • Ed's heavy and quick (in the sack) • A high-rye surprise! • Scott's wood isn't charred • Joe recounts his recent trip to Scotland and Ireland • The Irish are friendly but hard to understand • Aer Lingus? Shoulda tried Cunny Lingus • We're wearing togas because of the Olympics • Joe gets Scotch-trolled • Ed gets Bourbon-anti-trolled • The Blue Label 200 mL bottle has the cutest little cork ever • Why you should drink whiskey you haven't had in awhile • Even Chivas Regal thinks Johnnie Walker is good • #trytheblack Music Credits: Whiskey on the Mississippi by Kevin MacLeod | Link: https://filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Hidden Past by Kevin MacLeod | Link: https://filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Master of the Feast by Kevin MacLeod | Link: https://filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Achaidh Cheide by Kevin MacLeod | Link: https://filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license

DSTLRY announces its own Red Label edition of The Missionary. Skybound is launching a Transformers middle-grade OGN series. The first five titles of the upcoming Storm solo series have been revealed. All on Comic Book Club News for August 13, 2024.SUBSCRIBE ON RSS, APPLE, ANDROID, SPOTIFY, OR THE APP OF YOUR CHOICE. FOLLOW US ON TWITTER, INSTAGRAM, TIKTOK, AND FACEBOOK. SUPPORT OUR SHOWS ON PATREON.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The humans try Johnnie Walker's entire whisky lineup from the budget Red Label to the high-roller Blue Label. Some of the tastes were expected, but there were a few surprising highlights along the way that y'all should definitely try for yourselves if you enjoy the classic Johnnie Walker flavours.

The #9 2023 Cigar of the Year is the Tatuaje Havana VI Verocú Blue No. 1. The Verocú Blue is a regular production line that made its debut at the 2022 Premium Cigar Association (PCA) Trade Show. Verocú Blue is described as an offshoot of the Tatuaje Havana VI Verocú line, which is, in turn, an offshoot of the Tatuaje Havana VI (aka Red Label) line. While there may be some DNA connections among these lines, the difference with Verocú Blue is the Shade-grown Corojo wrapper grown by the Garcia family in Nicaragua. Full Details: https://wp.me/p6h1n1-reb

The #9 2023 Cigar of the Year is the Tatuaje Havana VI Verocú Blue No. 1. The Verocú Blue is a regular production line that made its debut at the 2022 Premium Cigar Association (PCA) Trade Show. Verocú Blue is described as an offshoot of the Tatuaje Havana VI Verocú line, which is, in turn, an offshoot of the Tatuaje Havana VI (aka Red Label) line. While there may be some DNA connections among these lines, the difference with Verocú Blue is the Shade-grown Corojo wrapper grown by the Garcia family in Nicaragua. Full Details: https://wp.me/p6h1n1-reb

Welcome to another episode of Whisky Under 50! In this episode we tackle some cheap blended Scotch whiskies -- the venerable Chivas Regal, and the popular Jonnie Walker Red Label. And if that wasn't enough, we then really turn it into a party when we add some Drambuie to make Rusty Nail cocktails. Rusty Nail cocktail:2 parts blended Scotch whisky1 part Drambuie liquorCheers! 

Welcome to Funky Pearls Radio, where today we're spotlighting the illustrious career of Linda Clifford, a versatile vocalist whose journey from beauty pageants to the R and B charts is as captivating as her music.  Born on August 20, 1948, in New York City, Linda's musical talents were evident from a young age. By seven, she was already performing professionally, showcasing her talents on various television variety shows in the early Fifties.  Her early exposure to the limelight paved the way for her success in the Miss New York State beauty pageant at the age of 17. In the 1960s, Linda's passion for music led her to the vibrant nightclub scene, where she performed diverse musical styles.  She sang with the Jerico Jazz Singers and later formed her own jazz trio, 'Linda and the Trade Winds', touring across the U.S. and refining her musical prowess.  Linda's recording career began to gain momentum in 1974 with her single 'A Long, Long Winter', released under Paramount Records. This track, a soulful expression of Linda's vocal range, marked her entry into the R and B charts.  Her subsequent move to Curtom Records, an offshoot of Curtis Mayfield's label, was a significant step in her career. The late 1970s saw Linda Clifford's emergence as a disco sensation.  Her first album, 'Linda', and the single 'From Now On' set the stage for her breakthrough. The album 'If My Friends Could See Me Now' in 1978 was a chart success, with the title track and 'Runaway Love' becoming disco anthems.  Her rendition of 'Bridge Over Troubled Water' in 1979 under RSO Records showcased her ability to reinvent and bring soulful depth to classic songs. Linda's collaboration with Curtis Mayfield on the album 'The Right Combination' and other projects further highlighted her versatility and artistic range.  During the 1980s, Linda continued to make her mark in the R and B scene with albums like 'I'm Yours' and 'I'll Keep On Loving You', released under Capitol Records and Red Label. Her journey took an international turn in 2001 with a remake of Lamont Dozier's 'Going Back To My Roots' alongside Chris Bangs in the U.K. This project showcased Linda's ability to blend and innovate across genres, appealing to soul purists and disco lovers alike.  Linda Clifford's rare soul song 'Only The Angels Sing' remains a highlight for her fans, particularly in the U.K., where her unique blend of soul, jazz, and disco continues to resonate. Her albums, from 'Linda' to 'My Heart's On Fire', are a testament to her enduring talent and versatility.  As we celebrate Linda Clifford on Funky Pearls Radio, we honor a singer whose journey through music is a story of evolution, resilience, and sheer talent.  From beauty pageants to jazz clubs, and from soulful ballads to disco hits, Linda Clifford's voice has captivated audiences worldwide, leaving a lasting legacy in the world of R and B and beyond.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

It was the same story each time we visited the Olathe Gun Shop in Kansas. As soon as he entered through the front door, my father would walk towards the over-under shotguns. There, neatly displayed upright, were a variety of stacked barrels. To the upland bird hunter shopping for a new shotgun, there were plenty to choose from. However, for my father there was only one that stood out: the Ruger Red Label. This time, his hands would carefully grab the shotgun's forend to admire it one more time before taking it home. He had been saving for months. The time had come to purchase his first over-under. It was the mid-90s and my father had a few options when it came to choosing his first “double”. After many years, he would tell me that the Ruger Red Label stood out against all the others. It was the lustrous metal receiver that had grabbed his attention. Its simple, yet sleek design set the 12-gauge apart from the others in my father's eyes.

Tasting Notes: Johnnie Walker Red Label is the number 1 selling scotch in the world. It's a blended scotch whiskey with a fair amount of younger, lighter grain whiskey, and an array of younger single malts. On the nose, light honey, a signature "grain" aroma that's a little bready, a little gingery, and a little oaky. There's almost a culinary appeal to grain heavy blends. On the palate an easy going mix of malted notes along with lasting citrus, and a breadiness that turns into the slightest of smokes. More complex than you would think, and even though they say mix it, it taste great neat to me!  #1 Scotch in the World for a Reason

Présentation de l'invitée : Découvrez l'histoire de Priscilla Royer, directrice artistique et créatrice française qui a marqué l'industrie de la mode par sa vision artistique novatrice et singulière. Après une première expérience chez APC ainsi qu'une formation au Studio Berçot, c'est à Londres que Priscilla a forgé son parcours en dirigeant Red Label, la ligne de prêt-à-porter haut-de-gamme de Vivienne Westwood pensée pour les jeunes. Quelques années plus tard, de retour à Paris, elle a cofondé Pièce d'Anarchive, une maison de prêt-à-porter haut de gamme récompensée par le prestigieux prix de l'ANDAM. Mais c'est en 2015, chez Maison Michel, que Priscilla a trouvé son nouveau terrain d'expression, réinventant l'art du couvre-chef avec audace et minutie. Aujourd'hui, Maison Michel incarne une esthétique unique, mêlant innovations technologiques, références culturelles alternatives et culte de l'attitude. Priscilla Royer réinvente les couvre-chefs en repoussant les limites du style et en innovant avec des savoir-faire uniques, transformant la tête en un laboratoire créatif. Ce que vous allez apprendre dans cet épisode : - Son parcours - Son expérience chez Vivienne Westwood - L'histoire de Pièce d'Anarchive - Sa rencontre avec le photographe Paolo Roversi - Sa rencontre avec Virginie Viard et Bruno Pavlovsky - L'histoire de Maison Michel - La fonction du chapeau - La visite des ateliers - Comment on fait un chapeau ? - Les futurs projets de la maison - Les grands apprentissages de Priscilla Royer "Pourquoi on va porter un chapeau ? Au-delà de se protéger du soleil et au-delà de se protéger du froid, c'est une histoire de look. Le chapeau complète une silhouette." "Maison Michel est capable de tout faire, tout ce qui concerne la tête." "Il ne faut pas faire trop vite et prendre son temps. Il y a sortir les produits, et ça oui il faut qu'ils sortent vite, il faut être prêt à temps, il y a un moment pour sortir les choses, mais quand on parle de stratégie et de travail de fond, le timing est très important. Dérouler lentement mais sûrement le message permet d'asseoir un vrai propos." N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode !

Présentation de l'invitée : Découvrez l'histoire de Priscilla Royer, directrice artistique et créatrice française qui a marqué l'industrie de la mode par sa vision artistique novatrice et singulière. Après une première expérience chez APC ainsi qu'une formation au Studio Berçot, c'est à Londres que Priscilla a forgé son parcours en dirigeant Red Label, la ligne de prêt-à-porter haut-de-gamme de Vivienne Westwood pensée pour les jeunes. Quelques années plus tard, de retour à Paris, elle a cofondé Pièce d'Anarchive, une maison de prêt-à-porter haut de gamme récompensée par le prestigieux prix de l'ANDAM. Mais c'est en 2015, chez Maison Michel, que Priscilla a trouvé son nouveau terrain d'expression, réinventant l'art du couvre-chef avec audace et minutie. Aujourd'hui, Maison Michel incarne une esthétique unique, mêlant innovations technologiques, références culturelles alternatives et culte de l'attitude. Priscilla Royer réinvente les couvre-chefs en repoussant les limites du style et en innovant avec des savoir-faire uniques, transformant la tête en un laboratoire créatif. Ce que vous allez apprendre dans cet épisode : - Son parcours - Son expérience chez Vivienne Westwood - L'histoire de Pièce d'Anarchive - Sa rencontre avec le photographe Paolo Roversi - Sa rencontre avec Virginie Viard et Bruno Pavlovsky - L'histoire de Maison Michel - La fonction du chapeau - La visite des ateliers - Comment on fait un chapeau ? - Les futurs projets de la maison - Les grands apprentissages de Priscilla Royer "Pourquoi on va porter un chapeau ? Au-delà de se protéger du soleil et au-delà de se protéger du froid, c'est une histoire de look. Le chapeau complète une silhouette." "Maison Michel est capable de tout faire, tout ce qui concerne la tête." "Il ne faut pas faire trop vite et prendre son temps. Il y a sortir les produits, et ça oui il faut qu'ils sortent vite, il faut être prêt à temps, il y a un moment pour sortir les choses, mais quand on parle de stratégie et de travail de fond, le timing est très important. Dérouler lentement mais sûrement le message permet d'asseoir un vrai propos." N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode !

Présentation de l'invitée : Découvrez l'histoire de Priscilla Royer, directrice artistique et créatrice française qui a marqué l'industrie de la mode par sa vision artistique novatrice et singulière. Après une première expérience chez APC ainsi qu'une formation au Studio Berçot, c'est à Londres que Priscilla a forgé son parcours en dirigeant Red Label, la ligne de prêt-à-porter haut-de-gamme de Vivienne Westwood pensée pour les jeunes. Quelques années plus tard, de retour à Paris, elle a cofondé Pièce d'Anarchive, une maison de prêt-à-porter haut de gamme récompensée par le prestigieux prix de l'ANDAM. Mais c'est en 2015, chez Maison Michel, que Priscilla a trouvé son nouveau terrain d'expression, réinventant l'art du couvre-chef avec audace et minutie. Aujourd'hui, Maison Michel incarne une esthétique unique, mêlant innovations technologiques, références culturelles alternatives et culte de l'attitude. Priscilla Royer réinvente les couvre-chefs en repoussant les limites du style et en innovant avec des savoir-faire uniques, transformant la tête en un laboratoire créatif. Ce que vous allez apprendre dans cet épisode : - Son parcours - Son expérience chez Vivienne Westwood - L'histoire de Pièce d'Anarchive - Sa rencontre avec le photographe Paolo Roversi - Sa rencontre avec Virginie Viard et Bruno Pavlovsky - L'histoire de Maison Michel - La fonction du chapeau - La visite des ateliers - Comment on fait un chapeau ? - Les futurs projets de la maison - Les grands apprentissages de Priscilla Royer "Pourquoi on va porter un chapeau ? Au-delà de se protéger du soleil et au-delà de se protéger du froid, c'est une histoire de look. Le chapeau complète une silhouette." "Maison Michel est capable de tout faire, tout ce qui concerne la tête." "Il ne faut pas faire trop vite et prendre son temps. Il y a sortir les produits, et ça oui il faut qu'ils sortent vite, il faut être prêt à temps, il y a un moment pour sortir les choses, mais quand on parle de stratégie et de travail de fond, le timing est très important. Dérouler lentement mais sûrement le message permet d'asseoir un vrai propos." N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode !

Each La Palina Red Label cigar is constructed around a core of Nicaraguan and Dominican filler tobaccos which are covered by an Ecuadorian binder and Ecuadorian Habano wrapper. You can read this review and many more at: https://app.boxpressd.com/articles Cut, light, smoke. Boxpressd Cigar App You can read this review and many more at: https://app.boxpressd.com/articles Check out the Boxpressd Cigar App claim your free Virtual Humidor: https://app.boxpressd.com/ Find a Cigar Lounge Near You: https://app.boxpressd.com/venues Get a Great Deal on Your Next Cigar Order: https://app.boxpressd.com/shop/all Download the Virtual Lounge by Boxpressd and host your next virtual Herf: iOS - https://apps.apple.com/us/app/virtual-lounge-by-boxpressd/id1668167756 Android - https://play.google.com/store/apps/details?id=com.boxpressd.lounge Instagram: @boxpressd Twitter: @boxpressd Facebook: @boxpressd YouTube: @boxpressd Get Cigar Reviews Delivered Straight to Your Voice Assistant Device: Alexa - https://bxpr.sd/cigars365-alexa-skills Google Assistant - "Hey Google, Play Cigars 365" --- Send in a voice message: https://podcasters.spotify.com/pod/show/cigars365/message Support this podcast: https://podcasters.spotify.com/pod/show/cigars365/support

Grant Wood, wine educator and certified sommelier, and Robert Tas visit the Cantonese restaurant, Empress by Boon.  Owner and operator Chef Ho is a Michelin-starred chef with over 36 years of experience at several of the world's most renowned Asian restaurants. In this restaurant, he combines traditional techniques with fresh ingredients from local purveyors to produce dishes that are both contemporary and with the essence of traditional Cantonese cuisine. Grant Wood offers suggestions on which wines to pair with Cantonese cuisine.  Wines reviewed include: 2017 Rudi Pichler, Ried Achleiten, Smaragd, Wachau 2009 Chateau La Mission Haut-Brion, Pessac Leognan 2016 Royal Tokaji, Red Label, 5 Puttonyos, Hungary For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Christmas is coming up quickly and in preparation for the special day, we are reviewing Copper Still Single Barrel Bourbon - Red Label. An interesting whiskey with little excitement outside of an unusual flavor. Listen in for our full review and our first "Bunghole of the Week" which is a prep for our rebranding to "Bungholes and Rabbit Holes" which is where we will post all new episodes starting January 1, 2023. Make sure to keep an eye out for that release as our Christmas episode will be the final Whiskey Biz episode. We are excited for the new episode with a little more structure but the same crazy rabbit holes. As always, thank you for listening and "Keep it neat friends".

Yasmine Eslami crée de la lingerie, chic, parisienne, sexy juste ce qu'il faut. Mais ce que l'on sait moins c'est que Yasmine a travaillé 10 ans auprès de Vivienne Westwood. Elle s'est occupée des défilés, de la presse, du casting, de la seconde ligne The Red Label. Elle nous parle de cette époque, des défilés avec les tops des années 90, de la chute de Naomi Campbell avec des platforms shoes, de Kate Moss qui défile en train de manger un Magnum... Elle nous raconte aussi le Londres de cette époque là, de ses inspirations, de Prince à David Bowie, de son amour pour les couleurs. Des shootings pour les magazines Purple et Libé Style. De ses copines, ses muses, dont elle s'entoure depuis les débuts de sa marque.  Avec recul, humour et tendresse, elle nous raconte son parcours sur Please Radio.  

We blind sample the 7 main core-range Johnnie Walker Scotch Whiskies, but will a Red Label from the 1970's out preform all of them? PLUS, Ralfy goes off in this latest Benromach 10 review! Is chill filtering preventing Benromach from being the Springbank of the North? We discuss why distilleries bottle they way they do. The Whisky Rant Podcast Ep 35.

This is the show you've been asking for. Many of you have asked about my personal and favorite skin care tips. As most of you know, I owned and operated a skin clinic/ wellness center for 16 years. I'm a skin care enthusiast. I'm consistently invested in learning what will help rejuvenate and preserve our skin naturally and safe. I'm the kind of woman that loves my foundation. I like to have a flawless looking palette when it comes to my skin. I'm also all about that concealer. I threw a party at my house in 2020 and was introduced to a skin care line that caught my attention, it is called ClearStem. After using clear stem for about 2 months, I noticed I was walking out of the house without make up (If you know me this is not something I do.) There was a clear improvement in my skin texture and overall color. Everything looked (and still looks) so much more even! I wanted to give these two ladies a huge HUG for the gift they gave me of even skin tone without caustic chemicals. I decided to invite Kayleigh and Danielle down to the studio to chat about their line and all of the juicy details that I NEEDED to know from them. I loved this conversation with Kayleigh and Danielle all about skin care tips, tricks and secrets. This round table talk about our struggles and triumphs with skin was so much fun and real. It will probably feel like you are sitting in our living room with us like a fly on the wall, as we spill our inner thoughts on skin. What is CLEARSTEM Skincare? It is a revolutionary skincare brand that is both Anti-Aging and Anti-Acne with zero hormones disruptors or toxins. The brand was founded in San Diego, CA by two women, Danielle Gronich (owner of the acclaimed San Diego Acne Clinic) & Kayleigh Christina (Holistic Nutritionist). The co-founders met when Kayleigh was suffering from severe cystic acne, searching for answers, and found San Diego Acne Clinic. The two bonded over their mutual passion for holistic skin health and whole-body wellness. After doing their due diligence and finding that existing products contained pore-clogging ingredients or toxic chemicals that disrupted hormones, they decided that their clients and the world deserved better. Together they began working with a world renowned cosmetic chemist developing a serum that helped reverse acne scars, regulate hormonal oil production, reduce redness and inflammation, and increase collagen & elasticity in the skin (now known as CELLRENEW).  Danielle and Kayleigh decided to partner in 2017 to dedicate their lives and careers to create CLEARSTEM Skincare, and keep creating products that delivered positive change without sacrificing health. In addition to pioneering the all-new anti-aging and anti-acne skincare category, Danielle and Kayleigh created Ditch Your Acne Protocol which has trained thousands of estheticians and helped people ditch their acne, for good! Meet Danielle! She is the formulator and CEO of CLEARSTEM. Danielle's 10-year acne struggle was the impotence to her current reputation as The Acne Guru™. After three failed rounds of Accutane and multiple laser treatments  Danielle decided to dive into clinical research and went back to school to find the answers to her acne for herself, earning her license as a clinical esthetician and acne specialist. She learned that acne has multiple triggers that operate in tandem and that thoroughly evaluating each case in a holistic way – both internal and external – is the only way to help truly manage skin. Danielle is a wealth of knowledge when is comes to skin care. Danielle's expertise and knowledge became real for me personally when I saw my skin start to transform. After using Clear Stem for 6 months consistently, I wear a LOT less make up. I don't feel I need it anymore. I like to show my bare skin because it glows. Meet Kayleigh Christina is the Co-Founder and COO of CLEARSTEM, a nontoxic anti-aging and anti-acne skincare line.  As a Certified Holistic Nutritionist, published author, podcaster, and investor of wellness-based brands, Kayleigh has a deep passion for making a positive impact in other people's lives. Her journey into the skincare world began when she developed numerous health issues - a breast tumor and severe cystic acne in her mid-twenties - and tried in vain to find a cure. After countless doctors, dermatologists, and specialists, no one could figure out what was going on. That's when she took matters into her own hands and discovered San Diego Acne Clinic, where she met co-founder Danielle Gronich. Not only did her acne clear up, but through their sessions, the duo discovered their mutual passion for helping other acne sufferers achieve clear skin through internal and external methods without sacrificing their health. That's when CLEARSTEM Skincare was born. Kayleigh puts the play and fun back in skin care. Her magic touch in ClearStem to me is the playfulness of the brand. I ENJOY my ClearStem ritual. ENJOY THE SHOW!!! Connect with Kaleigh @kayleigh.christina Connect with Danielle @Danielle.the.acne.guru Come party with me at my house! Sip elixirs in my treehouse, jump on my trampolines, laugh, dance, learn about skin care, and play On August 21st, 2022 Enter to win a ticket by going to my web site at http://tracyduhs.com and writing in the notes ClearStem GET A DOUBLE Entry by using code HYDRATE when you purchase any items at http://ClearStem.com Products discussed in the show: 1.Bounce Back Serum with the Red Label :) https://clearstemskincare.com/products/bounceback-repair-serum 2.My favorite Miracle product with Vitamin C and Mandelic Acid https://clearstemskincare.com/products/clearity Time Stamps: 3:39 - Danielle's favorite part about Tracy's pantry

We are going Old School and visiting one of the staples of scotch whisky. The Red label of the Johnnie Walker is one the most affordable and approachable pours in the world. Jack helps by going back to the basics and helps you navigate the taste notes of this whisky. Be sure to check out JOHNNIE WALKER and more of their expressions. Be sure to follow me on YT, FB, IG and Tik Tok #whisky #scotch #johnniewalker --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/hoodsom/support

How has one of India's oldest tea brand Brook Bond Red Label stayed consistent over its core idea…even while refreshing it as we evolve ? Not just a Cadbury Ad : How did the thinking behind an exemplary communication come about; which supported local businesses in the covid times ? Cadbury re-imagined ad : What would you say are the benefits to a brand in giving such a twist to a classic ? How do you look at small town as a segment, any insights and observations on the same ? Prem Narayan, Chief Strategy Officer at Ogilvy India, answers the above questions and more as he talks about his experience of working on some of the top Indian advertising campaigns of the last decade by Ogilvy. In fact some of these campaigns are widely celebrated and awarded. For example in the Asia Pacific Marketing Effectiveness Awards Effie 2021 , Ogilvy India had a Silver win was for Red Label's 'Taste Of Togetherness' and the Bronze came for Mondelez's 'Not Just A Cadbury Ad'. You can reach out to Prem at prem.narayan@ogilvy.com or connect with him on Linkedin https://www.linkedin.com/in/prem-narayan-47a0a5a/ Jagged with Jasravee is facilitated by Jasravee Kaur Chandra, Director- Brand Building, Research & Innovation at Master Sun, Consulting Brand of Adiva L Pvt. Ltd. Jasravee has over 20 years experience as a Strategic Brand Builder,Communications Leader and Entrepreneur. Please connect with Jasravee on Linkedin at https://www.linkedin.com/in/jasravee/ 00:00 Preview & Introduction to Prem 01:53 Brand Red Label -Taste of Togetherness Campaign 14:09 The Power of Briefs - Client Brief, Creative Brief 16:12 Significance of ‘Seek Out content 20:40 ‘Not just a Cadbury Ad' Campaign 27:47 Red Label Ad - Physical vs Social Distancing 30:49 Cadbury Dairy Milk -Re-imaging a Classic 35:33 Small Town Consumer 48:15 Rapid Fire - Personally Speaking with Prem Prem talks about how the celebrated and award-winning Brook Bond Red Label has adopted a relevant and grand purpose that its genuinely making India find common ground over a cup of tea through its various campaigns like the current transgender ad, that type of girl ad and 6pack bands etc. Prem talks about another award winning 'Not just a Cadbury Ad' . He talks about how they collaborated with a data company in Bangalore to deliver a hyper-local campaign that boosted the morale and sales of local retailers. He explains the thinking behind an exemplary communication come which supported local businesses in the covid times . Prem gives his views on Cadbury re-imagined ad : Good Luck girls. He explains the benefits to a brand in giving such a twist to a classic; and in adapting to changing times. He also gives his views on nostalgia marketing. Prem talks about his view on small town India, and explains that 'small town' is a mindset that is present amongst 95% of urban Indians. Follow Jagged with Jasravee on Social Media Facebook Page : https://www.facebook.com/jaggedwithjasravee Instagram : https://www.instagram.com/jagggedwithjasravee/ Podcast Page : https://anchor.fm/jagged-with-jasravee Youtube Page : https://www.youtube.com/c/jaggedwithjasravee Linktree : https://linktr.ee/jaggedwithjasravee Jagged with Jasravee, is an initiative of Master Sun, the Consulting Brand of Adiva Lifestyle Pvt Ltd. Please visit our blog at http://www.mastersun.in/ #swadapnepanka #smalltownIndia #notjustacadbury

Stand-up comedian Darren Harriott examines why he's in his thirties and has never been in love, and the perils of modern dating. Having previously examined gangs, family and being a bouncer, Darren realised that he is in his early thirties and he's never been in love. But why can that be? Is it him, or is there more to it? In this episode, Darren looks for answers by looking at his youth, and the relationships he grew up around. Be it his family, the characters on TV, or the early 90s RnB in his record collection; all these portrayals of love have shaped the relationships he's had. Written and Performed by Darren Harriott Therapist played by Mali Ann Rees Producer: Gwyn Rhys Davies Production Co-ordinator: Caroline Barlow Sound Editor: Marc Willcox A BBC Studios Production

Heute starten wir mit der ersten Abfüllung aus dem neuen Sample-Set "Sommer 2021". Wir haben uns dazu den Johnnie Walker Red Label herausgesucht. Die Flasche wurde bereits in den 70er Jahren abgefüllt, was bedeutet, dass der Spirit, der hier verblendet wurde, zum Teil aus den 60er Jahren stammt. Wir sprechen über alte Blends im allgemeinen und warum sie so interessant sind. Außerdem gibt es ein Blind Sample für Olli, das ihn ganz schön verwirrt. Wir sprechen über den Sommer, Musik und auch ein wenig über Ardbeg. Nun geht es für uns aber erst einmal in den Urlaub und wir hören uns Anfang September wieder. Doch nun viel Spaß beim Hören! Olli und Tim

It was the same story each time we visited the Olathe Gun Shop in Kansas. As soon as he entered through the front door, my father would walk towards the over-under shotguns. There, neatly displayed upright, were a variety of stacked barrels. To the upland bird hunter shopping for a new shotgun, there were plenty to choose from. However, for my father there was only one that stood out: the Ruger Red Label. This time, his hands would carefully grab the shotgun's forend to admire it one more time before taking it home. He had been saving for months. The time had come to purchase his first over-under.

The conclusion of the Sake Ingredients mini-series with an interview with Andrew Russell about sake yeast, which he calls an unsung hero of sake brewing. Andrew moved to Japan from Scotland to pursue his interest in what he described as “a fascinating and multifaceted country” and fulfil his dream of becoming a sake brewer. He started working as kurabito, a sake brewery worker, first at a small brewery on the outskirts of Okayama prefecture and then at iconic Imada Shuzo, a sake brewery located in Hitroshima prefecture.Imada Shuzo is famous not only for its amazing sake Imada Fukucho, but also for its toji, Miho Imada, who has been recently named one of the 100 most influential women by BBC.Don't forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.Episode's Content:Andrew Russell: introduction and 3 memorable sakeKurabito's LifeRole of sake yeast in sake brewingIs sake yeast different from other yeasts?History of sake yeastHow yeast affects sakePopular and interesting sake yeastsFoamless yeastFuture development of sake yeastSake of the episode: Tamagawa 'Red Label' Yamahai Genshu JunmaiKampai!Sake mentioned:Tamagawa 'Red Label' Yamahai Genshu JunmaiKinoshita Sake BreweryLondon SakeAndrew RussellOrigin SakeImada Shuzo HontenImada Sake BreweryMiho ImadaMusic used:Wirklich Wichtig (CB 27) by Checkie Brown https://freemusicarchive.org/music/Checkie_Brown_1005/hey/Wirklich_Wichtig_CB_27Just Arround the World (Kielokaz ID 362) by KieLoKaz https://freemusicarchive.org/music/KieLoKaz/Free_Ganymed/Just_Arround_the_World_Kielokaz_ID_362Licence: https://creativecommons.org/licenses/by-nc-nd/4.0/Vocal: Svetlana

Sam nos habla del puro Kristoff Sumatra, su sabor y su historia. Recomendaciones del Sommeluis: Cerveza: Modelo Especial, Colimita Lager. Whiskey: Glenmorangie 10 o algo similar (Red Label, etc.) Vino: Rondel Gold Brut Cava o similares / alternativas (Franciacorta, Champagne, Prosecco) Episodio patrocinado por Tobacco Tin: https://www.instagram.com/tobaccotinep/ https://www.facebook.com/TobaccoTinEP/ Síguenos: https://www.instagram.com/purosypistospodcast/ https://www.facebook.com/Purosypistospodcast/

We talk to Alex Savva, the CEO of Ripped Freak maker PharmaFreak about the fast paced developments it's been pumping out and its intriguing new Red Label Series featuring Mental Freak, which is going to have a mood ring in the box.

EP048: Jesus Turns Water Into Red Label - by Dumb Sh#t Said Out Loud after 47 episodes, one whole year and countless minutes of listening, DSSOL Introduces its second ever guest. The original Superfan, The one we refer to as Jesus Beard stars in his first radio / podcast show. We know you'll enjoy listening to it as much as we enjoyed recording it. Follow DSSOL on Instagram and Facebook @dssol_podcast Help us out by following and reviewing our Podcast.

In this episode, Andrew Weiss comes on the podcast to talk about public speaking, his 30 day program and how he broke a world record in 2020. Our liquor of choice this week is Johnnie Walker Red Label. --- En este episodio, Andrew Weiss aparece en el podcast para hablar sobre hablar en público, su programa de 30 días y cómo rompió un récord mundial en 2020. Nuestro licor de elección esta semana es Johnnie Walker Red Label.

A look at Brooke Bond Red Label Tea advertising campaign which weaves storytelling and inclusiveness in an impactful and engaging way --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What does it take to build a bourbon brand from the ground up? In this podcast, you get to hear our story of building Pursuit Spirits. We discuss how we source barrels, design packaging, and navigate the law. Fred interviews Ryan and Kenny on motivation, risks, and how to secure your future with contract distillation. Show Partners: You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about Rum. How did you all meet? How did you all decide to start the podcast? Talk about starting your own brand. How did you finance the project? Who came up with the idea to call the releases episodes? After creating this brand, do you have more appreciation for distillers being less transparent? What was the most annoying thing about starting the brand? Do you ever get nervous that your model might come crashing down? How have you been able to meet the demand of your audience? Has launching the brand helped you understand the distillers more? How much time went into the packaging? Talk about the cork. Why is there so much variance in TN barrels? How have you reacted to negative criticism? What distilleries have you partnered with? Do all of the episodes sell out? Any thoughts about doing a batching process? Would you consider outside investment? Any plans for contracting distilling? How do you not oversaturate the promotion of Pursuit Series? Favorite episode? What distillery would you want to partner with if you could? If you had to pick between Bourbon Pursuit and Pursuit Series, which would you pick? If you could buy all the bourbon you wanted from OZ Tyler, would you? Where would you want to spend marketing dollars? Support this Podcast on Patreon 0:00 When we can put it into a single bear offering a cash ranked like, this is what we've tried. Like, I guarantee you, you're gonna love this because we're not going to put it sound like a men's wearhouse commercial. But if it did I love the way you look. 0:25 This is Episode 255 of bourbon pursuit. I'm one of your host Kenny, and I hope you've had an enjoyable week in this podcast finds you well. So let's get on to some bourbon news. We missed the deadline for putting this in the podcast last week. So unless you've been staying away from social media, then you probably already know about the new Weller single barrel orange label that will be coming to market soon. The new Weller will be bottled at 97 proof which is a middle point between the traditional Green Label special reserve at 90 and the Red Label antique at 107 will also have a suggested retail price of $50 1:00 You can also check out Fred Minix YouTube channel where he was the first person to review it. So make sure you go subscribe and check that out. There's also a new whiskey coming to market. It's a Tennessee whiskey, and it combines golf, Marion eaves and the Mannings. It's sweetens Cove. The investors behind it have some major name power, including the likes, of course, Peyton Manning, tennis legend Andy Roddick, sports caster gymnasts, singer songwriter drew Holcomb, among others. The story behind sweetens Cove is that it started somewhat off with like an off the grid, nine hole golf course at the end of a gravel road in Tennessee. It was described by some because of its breathtaking views as doffs Field of Dreams. So a group of friends, including some of the previously ones mentioned, bought sweetens Cove back in 2019. With no clubhouse, no plumbing, or really anything else to offer. It has a tradition of a celebratory shot of whiskey for first timers on the first tee. This will be a 13 year old Tennessee bourbon with multiple batches that have been blended by Marion Eve's will continue 2:00 Around 14,000 bottles and have an MSRP of around $200. 2:05 In distillery news, the governor of Kentucky has said that distilleries can reopen for visitors starting on June 8. But please make sure that you put in your phone calls to any distilleries that you plan on visiting because it's up to their discretion on how they're going to reopen. So please make sure that you do that before making any plans to go to visit any. 2:26 Now for today's podcast, many folks have asked us before, what does it take to actually start a bourbon brand. And today, you get to hear our story. We switch things up a little bit. And Fred interviews us on the brand, how we got started our process for selecting barrels for pursuit series and what our future plans entail. We can't say thank you enough to everyone out there who has purchased that bottle of pursuit series and been a steward of the brand because of you are able to help continue and grow this into something even more amazing down the line. We've even got more plans to release something awesome in the fourth quarter of this year. So 3:00 Tune for more details. We've got three barrels that are available today on seal box comm along with less than 65 bottles remaining across specs in the Dallas and Texas and Fort Worth and Austin area so make sure you can go and get all the details on pursuit spirits.com because we have one barrel that is in the Texas market. And if you got a friend or a relative that found bourbon is something that they enjoy while at guarantee, make sure you tell them about the podcast help spread the good word of bourbon and Joe from barrel bourbon wants you to know that it's gotten a whole lot easier to get their unique cash drinks whiskies from around the world, including their rums, malt, and many others. Just visit barrel bourbon calm and click the Buy Now button today. You can get bourbon to your door. Alright, enjoy today's episode. Here's Fred minich with above the char 3:54 I'm Fred MiniK. And this is above the chart. Whoo. It's becoming a little warmer. It's coming soon. 4:00 summertime. I'm seeing the blooms the flowers. Oh, the sun's out more and maybe you can get a little bit of tan I'm grilling every night. It's just Oh, it's so exciting. I can't wait to hang out. Oh wait, yeah, there's that whole damn pandemic thing, man, but you know what the other thing that summertime does for me, rum cocktails. Rum, cocktails rum punches. I'm constantly experimenting with different rums Listen, I know bourbon bourbon, bourbon bourbon. We talk about bourbon all the time is bourbon pursuit. But ROM is my you know it's my it's my second love all the spirits I love rum so much and I it is so much with fruits. So listen, everybody I'm just telling you right now, get on the rum kick this summer and let's start making some rum punches together. Go get go get go to the liquor store or get online at drizzly or go wherever it is you shop right now in the middle of this pandemic, and look for the different rooms. Okay, here 5:00 a shopping list or these are the rums that I'm telling you right now will make you excited as a bourbon fan. Total wine has a brand that's called a doorless. d'Orleans is made only for, for total wine in the United States. It's made by Foursquare, which in my opinion is the best distillery in all of ROM it's in Barbados. And that ROM d'Orleans whether it's the 12 year old or it's the basic one, it is beautiful. Start out making cocktails with that or drink it neat. Go over to Jamaica, get a little Appleton get a little bit that Jamaican funk on up in there and use that for punches. So get you some orange juice, get some limes and lemons and just squeeze them all in together and throw in some, some sugar and maybe like a look sardo stir that thing up and you got yourself punch, head on over to America and get a little bit of privateer out of Boston, the Boston area. That privateer is absolutely fantastic. Now the three thing that all three of these 6:00 rums have in common. They don't add sugar. That's right. A lot of rums actually add sugar after they have 6:08 dumped in so they'll add up to like 50 milligrams per liter in sugar. Now a lot of people like that a lot of people like that, but hey, I'm a straight bourbon guy. I love my bourbon neat. I love it with just a piece of ice sometimes. And if you are like me, then you probably gonna want something that isn't adulterated with a sweetness, and so privateer Appleton and Foursquare or door Lee's made by Foursquare, take a look at those three things and get back to me at Fred MiniK on whichever social media platform you like. And for a moment, let's talk some rum because it's summertime. And that's this week's above the char. Hey, if you have an idea for above the char hit me up on Twitter, Instagram or Facebook And oh, by the way, I got a YouTube channel. Go check it out. We have a membership area where there's a lot of exclusive content 7:00 Until next week, cheers. 7:06 Welcome back to bourbon pursuit. This is going to be a fun episode in which we discuss the pursuit series something that I am not a part of. But Kenny and Ryan of bourbon pursuit are so I get to turn the tables on them a little bit and ask them some questions about how they got where they are. And I kind of want to start this off, gentlemen. Oh, no, I'm sweating. 7:28 Well, given given what you told us told me off air you should be. Okay. Yeah. Well, we'll hit me up on on social media. I'll tell you what, read what this is really about later, feed you all the dirty secrets and that's 7:43 got another nod. So Alex at the party stories this this episode is about. This is about the pursuit series in the building of it. But of course, you cannot talk about the whiskey that you all own together without talking about this podcast. So I want to go over 8:00 From the very beginning, how did you to actually meet your need? Yeah, you know, it's like we're awkward school, Utah. 8:11 So, I had been listening to podcasts, with my current business, my real paying business. I'd listen to podcasts and in my truck a lot and at the time, I was going to start a lawn care business. Well, I've quickly learned that there's not going to be many listeners or follow on your podcast. I don't think we'd have a Patreon community. Yeah, donate. I'll send you some fertilizer or something. I don't know. But uh, anywho I was really into bourbon. And my brother in law kind of said, Why don't you do a podcast about bourbon? And because you know, so many people you're from Bardstown, as always say, and so 8:47 I was like, Yeah, that'd be cool. But I didn't know how to execute it. Kenny and I had become friends. How did you guys become friends? What where was that moment of where you all became friends because we're in target and we were walking 9:00 past the pop tart aisle we locked eyes and I don't remember that now that now our y's are mutual Kenny. Is that how you wanted the meeting to go? Or I mean, you know, you ever you ever look back and you think like, I wish I could do something over? You know, that might be one of those times but yeah, exactly. Yeah, so our wives were mutual friends and I had a derby party every year. And Kenny would come and bring his mid juillet mix and bring several different bottles. And so we kind of started and he actually liked electronic dance music, and I did too. And so we kind of had it similar, similar interest. And so I knew what he did it and his job was a lot of tech and presentations public speaking, which I had no experience in. Still, to this day, I kind of dread to getting in front of microphone people. But uh, so I needed somebody to call Kenny or I emailed him and said, Hey, what do you think about this? And he's like, Yeah, let's do it. But he was like, we gotta need to come come from this angle. And so we met in my basement for the first time. 10:00 One and we had a laptop and a USB microphone and we just kind of sat around and talked about bourbon and whatnot. And while we were doing this and then I think we recorded it and then we listened to her like we got delete that That's terrible. This was bad. And then for really, and then I still have that recording. I don't know. Gosh, I might actually on my old I would love to my old mic. Actually I put that out for like a bond like GarageBand I need to look that up. That's a good that would be cool to me on fun episode to do. Yeah, it's just one of those things where, you know, when you start anything, you fumble your way through it. Yeah. And, you know, we've we've both gotten much better at the podcast execution, interviewing style, everything throughout the years. It's just been a repetition and you just, you know, you start working at something and you you get better at it as the years go along. Yeah, it's it's kind of a testament to like the theory that like, you know, the the 11:00 10,000 hour rule or something like that, if you want to do something like just because you suck at it first, like, you can become good, just got to do it. So don't let like, perfection stop you from doing something because we've had a lot of imperfections along the way. And it's taken us a long journey to get here, but it's been a cool journey and how when, when did it start getting serious for you in the podcasting space? I would say it, I mean, I'll kind of I'll kind of take that one a little bit, you know, for us it was it was one of those things where, you know, Ryan had he's a very good idea person, he's very driven by it and he's, he's very creative when it comes to it. And then it comes to the execution stage and making sure that it stays consistent and it stays on schedule and it stays like that. And so there was there was kind of like a turning within the responsibilities where you know, he really wanted to run with this and go with it and I said, Sure, like all you know, I've got I've got my own work stuff going on like I'm okay like all kind of just be the the extra voice of reason if you need it and he was taking care of all the editing and stuff like that. 12:00 And then, you know, it got to the point where, you know, I kind of took over a little bit the editing, making sure that we had, you know, the right kind of sound quality and all this other kind of stuff over the years. And there was a point as well where, you know, during that process, you know, when I was picking up and doing a lot of this and putting in tons and tons of hours a week into it. I mean, most people don't understand that, what goes into a one hour podcast, there's at least 20 to 40, even sometimes 60 hours of work that just goes into that one hour. Correct. And so when you when you get to that point, you're spending that much time plus you've got your other 40 hours a week day job, you get burnout pretty quickly. And so it got to the point where we I just said, you know, like we're gonna let it lapse a little bit and we let it lapse, and then all of a sudden, you had people on Twitter saying like, Hey, guys, when's the new episode gonna come out? Yeah, I'm like, oh, people listen, yeah, what year was that? I mean, this was probably 2016 timeframe, had been somewhere during that timeframe. And then there was a 13:00 So I think it was like December of like 2016 as well, actually, it's probably 2015 timeframe when that tweets happened. And then it was 2016 when it was a lot of the work that was really going into it. And I was feeling the burnout. I mean, I was really feeling the burnout from it. And I just said, He's like, I don't really know if their ROI is here. Like, I'll have to go ahead and reevaluate, like, what is this really gonna be worth the time? You know, and I put that tweet out there, there was a lot of good positive responses, Mark Gillespie from whiskey cast saying, like, hey, like, I know, a lot of stuff goes into it. Like he said, Keep at it and stuff like that, too. So even even like competitors in the space were like saying, you know, like, the water a lot of just good, you know, patting on the back and stuff like that. And then there was somebody else that said, Hey, like, why don't you all start a Patreon I'd be happy to support you. And I was like, What the hell's Patreon? And so you go in, you start reading about it, and you're like, hell let's, let's run with it. And then from there, it's just been that's been kind of the the growth and medium that we've needed to help support and sustain this place. 14:00 podcast because it's it's one of those things that you know, this is this is a new medium, it's hard to find advertisers in this new medium. Because there's a lot of companies that I mean, mindset it before it's like it's whiskey, it's distillation, you haven't changed anything in 200 years, probably not gonna change a whole lot of things. And it comes to the marketing aspect of it as well. Right? So it's one of those things that we're waiting for them to kind of catch up with it. So it's, you know, we go and we try to sell we try to talk these people but you know, a lot of times that they'd rather buy a billboard or a bus stop, right, whatever it for you magazine ads, yes. And they love magazine ads still, that's just great. But I mean, like I said, this is just one of those things that we saw Patreon as really our catalyst to really support and grow the show. And that's really what it's been now for the past few years. And it's awesome, too, because we, I mean, we have a great partner with barrel but they've been great and, you know, let us be us but we don't have to like answer, you know, we can kind of be us. We're not like on anyone's agenda or anything. So we could just be true to ourselves and we do what the community wants. We really rely on them to kind of give us ideas and 15:00 What the what interests them and feedback from them. It's been great having that support and you know, ideas bouncing off of them and stuff. So it's, and I remember when you all reached out to me for an interview, 15:14 there were a couple different times you all reach out to me, I helped you get into the legend series. And then when it when you all reached out to me to be an interview about about bourbon. I remember, at the time, there were so many podcasts coming on and you know, there are people trying to do stuff. And you guys kind of had a different feel, you know, and it was just, it was like, he was like, I could be friends with these guys. You know, he, even though I think that was, that's the one of the interviews was where the marzipan thing came from. It's like, yeah, you were like what it was. 15:51 I'd never heard of that. I'm sorry. We never had marzipan and gardening. But it was it was very clear early on that there was some spark there and that you guys were 16:00 trying to do something in this space in a in a medium that I think was 16:06 you know, filled with people who really couldn't, you know, contribute to to the community in some way and I you guys came out and you did it and and the one thing that you know obviously I came on last year I guess a year and a half ago now, you know I came on because I respected what you guys built in and then when you all came out with with your own bourbon that that threw me off so I was like I wasn't expecting that as like that's the kind of move that you don't see media people make. Yeah, I remember off to the result too because I remember we were kind of in like negotiations of 16:46 our partnership or whatnot and the ironing out the details and we were at like an old forest or event I think it was like the President's choice or whatever. But we had just kind of like confirmed that we were going to start this brand and I was like what is friggin and think of this because these are 17:00 reviewer you know, is this gonna throw the deal off? we you know, we set you aside and you're like, we need to talk about this and you went about the bourbon but about our deal and then we told you we're like we're starting our own bourbon brand. You know, you don't we don't want to be involved. We know it will let you to be 17:15 out in the sense that we don't want you involved but we don't want to, you know, implicated Okay, anything for your reviews and whatnot. So, and you're like, Yeah, I don't care if it's totally fine. I was like, Whoa, monkey off my back. Yeah, that was gonna be a total deal breaker. But anyways, well, it's there have been some, some history there of like, 17:36 whiskey, whiskey media. You know, starting a brand there. Whiskey magazine actually had had its own label for a bit in Scotland. So it's not unprecedented. It's just not popular. You know, people tend to to frown upon it. Did you all have any concerns that you know, you would, you would piss off like, you know, the distiller. 18:00 That now you're competing with them. Jimmy concerns like that when you guys were thinking about this? No, not really. I mean, when we, when we look at what we're trying to build, and what we're trying to do, it's we're boutique, I mean, we are not going to be kind of kind of person that we're not going to have to to $20 million to dump into a distillery and build one. We're not gonna be one of those people that are trying I mean, it'd be amazing to get bought out by somebody that's not on the radar, it's probably never gonna happen. Because we're not at we're not that kind of level, right? We're not at a level where we're sourcing hundreds and hundreds of barrels and then creating these crazy single barrel programs and then aging stuff and then trying to release to mass market. Like that's really not what we're trying to do. Yeah. And not only that is you know, we took this as an opportunity to kind of divert it in a in two different ways. So first and foremost, yes, we sourced like, that was the kind of the way that it was all built off of. But when we started this, even to how it all even began was the idea that, you know, we talked about a brand on the podcast, and then a few weeks later, I get this phone call from a guy 19:00 He's like, Hey, I helped build that brand. Would you be interested in doing your own? Like, never, never even crossed our mind, right? The time we were doing, we just kind of start doing single barrels for the Patreon community. We're done. And then they were selling out really fast. And so I was just thrilled doing like single barrels for from other distilleries. And I was totally content with that, you know, at the time. And so like, yeah, our broker called us and he got the idea. And Kenny called me and he was like, Are you interested? And I was like, not really. 19:32 You know, and then he's like, Okay, and then like, two weeks later passed, and he's like, well, I'm going to meet that guy that has let you know this. And I was like, Alright, I guess I'll go you know, it's like, Monday night, how we met it like hell or high water and I never been there like, Oh, go check it out. Go get a cocktail. Yeah. And so we we sat with them, and they were, to our surprise, they were like, I thought they were gonna be like two older guys, like, you know, just kind of real sharp, like, businessman like, you know, kind of like 20:00 Don't know, there's intimidating for some, but like we met them, they're really cool. They like had really great ideas. And the whiskey they had was really good. And I was like, You know what, I think we can make this work. And at the time, I think Kenny just thought, you know, we were gonna do like, a barrel picker too with it. And I was like, No, no, no, Kenny, we need to start our own brand. And like, we could make something much more bigger than just one or two barrels from that. So I immediately left that meeting and I could not sleep for like two nights. I was so excited about the opportunity. Like I told my wife I came home and I'm like, this is this is something I've been dreaming of my whole life. This is opportunity. Like you always wanted to own Well, no, I never did but like that. You know, I've grown up around this my whole life. And I've always been enjoyed bourbon and I love being around the community and just even the opportunity to have my own brand like was like, just shocking to me and like I was so excited about it. I couldn't even put into words. I just bet 21:00 All my attention went to for like, four months. And so Kenny and I gone, you know, got on. I was like, I know a designer, let's get call him get a bottle design made up. Let's go. And then the broker sent us some samples, you know, to kind of pick our first barrel to see if we're still interested in tell him about, you know what we did up here? Yeah, I mean it was it was we had three barrel samples. And we all kind of know that it was coming from Tennessee. We knew that and that was one of the things that we thought ourselves. So we had we had we go into it with the same exact mindset that every other whiskey geek goes out there and they're like, I don't drink Tennessee whiskey. Yeah. And basically in like, no way. We're like, we're like we're from Louisville Bardstown. Kentucky is in our blood. Like, why would we ever do this? And so I said, Alright, you know what, like, let's give it a try. I said, Let's take these three barrel samples. I'll grab a bottle of Henry McKenna. And I said, if it's better than hundred McKenna, this was right after you'd like named whiskey. 21:57 When I say better, like better did our palates, right? 22:00 That day at that time, whatever it is, yeah. And so we sat outside or barrel proof versions of it, you know, we're just sitting there and we're drinking of it, and we're drinking it and home behold, like the first barrel that we lost that we liked. I was I, we loved it. We said, this is it. This is the winner. And that ended up being Episode 001 the first barrel release that we ever did. Yeah, so we went down there. 22:23 I think the first one we went on, they rolled out like 10 barrels that and our intentions were to just buy one barrel, and you know, and we get down there and we taste it. They're like, I don't know. 10 or 12 I can't remember exactly. And we found three that were like really good. And I was like, man, we got about three of them and I'm freaking out. Like how much is this gonna cost? How do we ship them? How do we do all this like there's like, you know, all this anxiety but I was excited because I knew the whiskey was good and I thought that people would enjoy it if they would just, you know, drop the stigma of Tennessee but if they open up the bottle and try it I was like I would because we taste 23:00 A lot of good stuff. I mean, not to say that we're gifted or our palates are better, but we, I mean, we're whiskey geeks like everyone else. And we've tasted pretty much anything and everything. And we thought that this was in that realm of really high quality product. And so I was like, Yes, I'm, I'll put my name on it. And let's get it to market. How did you all get the money to start this to just come from your own financing? Yeah, I mean, this is all completely bootstrapped by what we put into it and everything like that, we've got a pretty good deal that we cut out with our distributor, or our distributor, I'm sorry, our broker where our deal is basically says that we and this is this is also kind of the way that we built this as well. pursuit series is nothing like anything else that you can get in the bulk market because we've talked about the bullet market on the podcast before you want to start a brand. You need 50 barrels, here's your check for whatever 80,000 $90,000 maybe even probably $250,000 whatever it is. 24:00 Few trucks show up, your barrels roll off, you get what you get, right? Where to be empty, some can be half full, some could be full and some good taste like hell, some good, you know, it's just you don't know, it's a huge gamble. And so what we get the opportunity to do is actually go to the broker, and during the day two to 5000, barrels and inventory, he'll roll out what he can for us, and we'll sample through and we will select every single barrel we get to choose from, from the broker. So it's unlike everything else where it's actually a true single barrel that we are choosing out of amongst a lot of these. And when we're looking at a lot of the Tennessee stock, we reject about 80% of the barrels that we go through, right, so we're looking for really the best of the best when we go through this, that those guys that we work with, I won't name names, because you don't want to give them right. Well, no, I want to help them any way I can. 24:48 Because he's been instrumental to our success, and we wouldn't be here without him. But yeah, I mean, from the initial meeting, he was like, he's like, I know, you know, we have you 25:00 are not like typical people we sell to, you know, you're going to buy a barrel here, a barrel there. That's not what we typically do typically, like Kenny said they move 500,000 barrels at a time. And so he was very creative and like, how we could finance it, how we could make this work, he was very interested in making us succeed. And so that was one thing that, you know, is really helped us, you know, be able to cash flow this and kind of get to where it is. Otherwise we, I mean, we put up a lot of money upfront initially, but we were able to kind of recoup that pretty fast with the the financing terms He's given us. Yeah, and those financing terms may not last forever, because I know because like I said, we go and we select barrels now like now when we go when we select barrels, like I said, the first time we went we had 12 or 14 to select from. Now when we go it's anywhere between 30 to 60 barrels, and we do it over the span of two days. And we're slapping stickers left and right. And we're taking like, you know, maybe 1010 to 12 barrels when we do this. And he does the bottling too. Yes. Yes. So that's that's the great thing. 26:00 That's kind of like a one stop shop operation for us they'll do bottling they do labeling so we're able to source our glass source our tops, get our labels created, local design agency that we have and everything like that have them shipped down there. Yeah, you need if you're a bourbon brand out there you want some repackaging, or when to start relay design. They're incredible. Yep, here in local relay design as the one who actually helped build our, our label and everything like that. So um, so I was curious. The who came up with the idea of calling, you know, first of all the pursuit series, that makes sense, you know, but who came up with the idea to call each one of them in episode that was me. Really, just a brilliant idea I loved it was like each barrels, you know, a single barrel, so they're all unique, and I was like, we're really trying to 26:49 play off the podcast keys and that's where we were successful. And so I was in, you know, most bourbon bottles when we were doing the packaging and design. Most of bourbon balls are really masculine and they're very light 27:00 Serious, you know, they're dark, they're, you know really kind of like leather manly kind of and I wanted to brighten it up kind of make it fresh and fun and playful and our designer had the same kind of vision too. So he kind of, you know, if you'd look at a bottle, you know, it looks like you know, an iTunes 27:19 podcast player. So there's a play button, you know, there's the show notes and so I kind of came up with the episode and then I think you might have came up with the show notes I can't remember but we just wanted to play off the podcast as much as possible because you can do that with single barrels because they're all unique and they're all individual and they have their own different things that we like about them so I thought it made sense. We also stand on the shoulders of giants at the end of the day, right? I mean, we look at we a lot of this inspiration came from the brands that we already like and we cherish I mean when we look at what you can do from will it family estate, which you get with old forester birthday bourbon, when you look at that we took a lot of those cues and put them into there. You know with Will it family stay 28:00 Having a single barrel offering and knowing that like when that bottle is gone that's it when people are out there and they're like I've got to have barrel c nine D like gotta have it and then you know if that translate to the same thing as somebody says like oh I need Episode Five from you know procedures whatever it is they kind of translate that and we we try to be as transparent as we can on the label like that's one thing that we come from a whiskey background is like as much as we can put out there from you know, the proof the age everything like we want to make sure everything is ha did as much as possible. Not only that, as you know if we can 28:33 divulge the distillery we will we do that again with some of the craft offerings that will do yeah, and with the art labels are paying the s and are the most inefficient thing ever and it's my fault because of the episode and also, I did steal from birthday bourbon when I was looking at bottles on the shelf. I thought I liked how birthday bourbon had a different color of each one. And so when you look at a shelf, and you look at the different colors, you can say oh I have that particular 29:00 year two particular so I wanted that each episode to have their own color. So you look when you have them lined up, you're like you know which episode you have. Yeah, so both of you have been a part of the narrative of trying to get whiskey distillers to be more transparent. Now that you're on the other side a little bit. Do you understand? Do you have a little bit more appreciation for those distillers who may not be as transparent as they should be? Well, I can see in some instances, yes, I can see it because they've worked hard to build that brand recognition build that they, you know, they spent a lot of money to trademark you know, and protect that name so I can understand that they don't want some like piggybacking off that and kind of in particular, like we're talking about someone who may, like source their whiskey out or sell it at like Barton wood or decal, or even in some circumstances at once upon a time brown Forman or for Rosa heaven hills sourced a lot. Yeah, yeah. So I can understand why they don't end there. You know, at a time there were so many 30:00 People source and they still are, but there's so many different brands sourcing so I could see it, you know, just being confusing and 30:08 but at the same time too, it's like, it also helps them because it's like, you know how many like Lux ro s or Brooks seven or you know that you know, it's heaven Hill juice and you're like, Damn, that's good. It just elevates the heaven Hill brand even more in my opinion. But what I find fascinating is when one of them when a when one of them win an award, they're like, Well, you know, whose whiskey that really is? I was like, Yeah, I know. It's brown Forman. Why don't you let the world know? Yeah, exactly. Yeah, and that was one of the things that we try to do is we try to take a lot of the things that the whiskey geek would find appreciative, right, and we try to divulge as much information as we can. And at the same exact time, I think that we've had a lot of good success and a lot of good feedback on the show notes portion as well. Because if there's somebody that says 30:54 I don't feel like taking a risk and a gamble on an on a 75 or $115 bottle, like I don't want to do that. Well. 31:00 What we do is we try to put our show notes like we try to find a prominent flavor or a little spin on it, that is a way that you can kind of get an indication of like, this is the flavor that we are getting inside this bottle, right? So you have a little bit of a better estimation of what you're getting yourself into that you're just not blindly throwing money at it as well. Let's go on to take it back to like the starting of the brand. I want to ask both of you this question, what was the most annoying thing at the very beginning about starting a brand? The government like paperwork, the paperwork is so annoying and so slow and so cumbersome? It's, I mean, they they really like they want you to quit, like they don't want you because the amount of paperwork and the waiting and all the stuff you have to fill out the trademarks, all this stuff. It's I mean, it's a lot of legwork and upfront costs just to even like get a label approved. And that that was the most annoying for me. Oh no, I agree with you because 32:00 Even going in navigating the process of figuring out like, okay, like what kind of license can we get? Like, we can't get a DSP because we don't own a distillery. We don't own a warehouse. We don't own these things. What kind of license do you get? And you look around, you're like, Well, I know this company x and this company, why like they don't own a distillery, like, how are they doing this? So there's this whole world of these even navigate to figure out like, Oh, that's what it means. We had to get our wholesalers license, and then we got our wholesalers license, and then we're like, Okay, well, let's go ahead and we'll start navigating this path. And then even trying to like we don't we haven't released anything from GP we have a bottom in GP, but we said, there's some good stuff from a GP, like, let's go ahead and get samples. And we talked to them and they're like, hey, okay, we need your DSP. Like, we don't have a DSP. Here's a wholesale license. They're like, What the hell's a wholesalers list? So it's like, you know, there's this whole world that it's just like, it's It's so confusing, that's underneath the covers, and even the people and they're like, we don't even know what you need sometimes, like, like, you fall with the Kentucky ABC. And they're like, we don't even know what you need. Like, let me try to get my supervisor well. 33:00 call you back in like four months. 33:03 That's a true story. Maybe not four months, but it was at least a few weeks. And yeah, there, we try to get registered with the state of Kentucky when we're trying to trying to least open up distribution in the state. And it was kind of like, well, what papers do you need? Well, I don't know. What do you have? Yeah. And then like you're you're buying and then you're buying whiskey and trying to transfer pause, the government's on shut down and you can't, so then they they're not doing anything. And then they have a backlog. So it takes even longer and you're like, you know, I own several businesses. And it's like, I like to move at a fast pace. I like to get things done. And Kenny's the same way in tech. And it's like when you try to do anything is you have to plan at least eight months in advance because it just takes that much in paperwork, shipping distribution and all this stuff. It's so slow. Wow. Yeah. I mean, our first bottles we were supposed to release of november of 2018. Right now they're supposed to be in September, and 33:57 they didn't Yeah, they didn't release till what December. 34:00 Yeah, late December. Yeah. All right. So you guys, it takes a little while to get some approvals. But you get it you get, you get your look of the bottle and everything ready to go and then you get your first release out. And it's a pretty successful release. It's sold out quickly. Within a within a day. Yeah, I mean, that's, that's who I mean, what new brand can say they sold out their first release in a day. Well, to be fair, it's only it's a single barrel. So it's only 100 fake. You know, that shit, guys, it is. It was surreal. I you know, I thought it I thought it'd be quick, but not that quick. And so it was very, it was very cool. But with that, you know, is new to us and new with our our distributors toolbox. They were just kind of up and running. And so there were a lot of just roadblocks from both ends, like we didn't know how to do customer service or some shippings didn't get, you know, correct, you know, not their fault. Just 35:00 Just things happen, you know, when you're shipping things and you're like, from now on, we got to hold back so many bottles so we can make sure we can cover you know, all the, you know, anything have any things happen because we, we literally need to sell out everything to like recoup our money like so we didn't, you know, keep a bunch of bottles, you know, so we're just like, we need to sell it. And so we definitely learned that aspect. We need to hold back some to 35:24 Yeah, fix any errors. Any you know, on that note, you know, you know, big shout out to Blake. Yeah. What didn't mean what he wasn't trying to talk? No, no, absolutely. But I'm just saying like this. This is only successful because of him so far, right? I mean, yeah, Blake has been a great part. It was it was one of those things when we were I remember being there at our broker. And you know, we had to take a break because there's another person there doing a barrel pick. And we go we're in the break room, and I'm on the phone with Blake because Blake was just like just getting steel blocks off the ground, just like kind of like an idea. And I said like, Alright, man, you got to tell me how this works. 36:00 Because we have a national audience, we're not going to sit there and try to cover the entire US and try to get distribution in all these different states. Like, tell me how it works, right. And so that has been instrumental in being able to get this in the hands of our followers and listeners across the nation. And this is kind of why we are also a big supporter of breaking down the, you know, the Commerce Clause and the opening up shipping between states and everything like that. And, you know, we've we've seen the power of what, not having a distributor can actually give you Yeah, I mean, that's that's really what we've ultimately found at this at the end of the so one of the one of the things that 36:42 what how it's being operated is a threat to the three tier system. And there's so much money behind that and there's so many people out there trying to defend it right now. Do you ever get nervous that this model might come crashing down at any time 37:00 Any minute when we we bring a day. Yeah. And we branched out because that there, there was a time last year. 37:08 In the summer I kind of was like, Alright, we need to kind of diversify how we're going to get this into people's hands. And so we've, we looked at our biggest states and where we have the most listeners or who who have 37:24 followers who's purchased things from us. And so I was like, Alright, let's look at those states. So it was Kentucky, Texas, Georgia. And so I was like, we need to get some distribution, traditional distribution set up in those states, because we want to be able to get just in case something we want to be able to get the product to where we have the most fans. Well, you have you have that's twofold, right? I mean, you have one where you have stores that want their own exclusive single barrels, like they want to be able to have that for their customers. And then second, you can't get away from the eyes that you get just eyeballs Right. I mean, when somebody just goes into a liquor store and they start looking and 38:00 What's on the shelf? What's behind the glass case? Blah, blah, blah, blah. It's a lot easier to get eyeballs on your brand doing that than it is to say, hey, go visit this website. Yeah, right. I was amazed like, when we when our list our audiences found but when you tried it like we did a friends and family barrel where we were like selling just to our friends and family to say thank you for the support, you know, and you know, a lot of my family members are like, like, what do you mean I can't go get on the shelf like I can't go to liquor barn again. I was like, No, you gotta go this website and like ordering like, that sounds like too much work. I was like, really? You'd be on every day. Like while I was gonna say when Bart did they just get internet or 38:38 I've got dollop now, you know, thanks a bit, you got mail. But even just like everyday consumer, you know, people that are whiskey geeks like you tell them they're like, Where can I go get on the shelves. There's still this mindset of in which I like it to like go on the store, talking to people seeing it on the shelf and see what it looks like holding it and so there's definitely that you 39:00 kinda have to like change people's mindset that you can get online order and it'll show up. Yeah. Because there is something about the experience of going to the store. And having that built in audience to it. You want to you want to be able to supply 39:15 you know, meet the demand of this audience, this podcast audience, and how have you all been able to do that aside from silver box? So I mean, that's it's see boxes, it's the main driver, right? I mean, going online was the main driver. And that's only because that is the best mechanism to get it in the most hands across the US. We can't get into everybody's hands because of certain states. But that's why we said traditional distribution. Yeah, I mean, those states and that was one of the things I think I think Ryan had that that lightbulb moment when he had to actually go to Texas for for an event. And he realized Houston alone has more population, the entire state of Kentucky and what just I was in Dallas, but yeah, Dallas has like 7 million people. He says like 11 you're like Kentucky has like 40:00 Three or 4 million people, you know, there's a ton of people here. There's more barrels of bourbon here, then then people as Yeah, like to say so Exactly. We're a small state. But yeah, that's one of the main drivers when we look at population that's and that's one of the things when now we start connecting those dots when we start talking. And you start hearing about other distilleries, and they're like, Oh, I'm sorry, this brand is not going to launch in Kentucky. And people are like, oh, like, you're not gonna launch in your own backyard. And it's like, no, Transcribed by https://otter.ai

Este rótulo marca um nível mínimo a ser batido... Calibre seus limites! Pra quê manter as aparências? Todo mundo teve um começo, e muitos vieram por esse aqui!Considerado o Melhor Whisky de Entrada!Degustação Escrita: www.whiskyjustificado.com.br

We taste the second in the Weller series and discuss the Netflix documentary, The Tiger King.  The Weller Antique 107, red label, is in the glass tonight.  How does it compare with the green label?  Will we clink it?  Or will we sink it?  Episode brought to you by, I Use to Watch This podcast with promo from Book of Lies podcast. marriedmashpod@gmail.com linktr.ee/marriedmashpod  patreon.com/marriedmashpod

Chris Halper joins the usual suspects to talk about his new documentary "280 acres " we delve into a wild range of topics from pollution to where to go from here. Our Bourbon tasting is from Detroit Michigan called Mayor Pingree listen in to see our reviews

Going over the CBCS Red Label Grading system and breaking down the price structure. Also pointing out the the complications that could arise with this type of grading. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/voodoodavoo/support

A few years ago we all went to the movie theater and checked out Terminator: Genysis and then raced back to the Corner Of No Hope and turned on the mics to deliver to you, our beloved audience, our immediate thoughts on the first Terminator film in years to once again feature the almighty Arnold Schwarzenegger. We didn’t care for that movie, no fault of Arnold, but we couldn’t help but be optimistic when returning to the local cineplex this month to soak in the latest time-traveling extravaganza Terminator: Dark Fate. Did this flick improve upon the lackluster Genysis? Did we love it? Did we even like it? Well you’re just going to have to click the links below and […] The post Episode 105 – Terminator: Dark Fate, Daniel Marshall Red Label cigar, Carlsberg Elephant beer appeared first on Tuesday Night Cigar Club.

This episode @Samuell.Albert stops by to teach potential first time home buyers the preliminary steps they should be taking when buying a home. Tune in as he is put on the hot seat and allows @HoneyIcedTi to read his direct messages to avoid taking a shot. Join us with a glass of Red Label!

Co owners of Red Label industries, one of the top Marketing Firms in Los Angeles, John Reed and John Skelton..aka The Two Johns

Are Mint Juleps the problem child of bourbon cocktails? We examine the Mint Julep and it’s impact on history and give our novice commentary on horse racing. We then look at the crazy hoarding of higher aged MGP stocks because there are now groups scouring the country to find distilleries with this coveted whiskey. Is there a scary future of higher priced bourbons (over $100) that don’t carry an age statement? Lastly, we give our initial thoughts on the new Wild Turkey “Cornerstone” release. Show Partners: Batch 016 was project that took over a year. Barrell Craft Spirits 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 notes. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: Oldest Whiskey: http://www.lawhiskeysociety.com/pages/Worlds-Oldest-Whiskey Yelp Recommendations: https://www.yelp.com/collection/Si779eiZUmjGomZP2pZLTg This week’s Above the Char with Fred Minnick talks about the word smooth. 200th Episode of Bourbon Pursuit Kentucky Derby Post Mortem. Thoughts on the race? Bourbon was out in full force with Brown Forman having a spotlight. Are mint juleps a timeless classic or is it ruining good bourbon? How many brands can you name that have a horse on the label? MGP prices sky rocketing. When did this phenomenon begin? KY Owl Confiscated. Thoughts on the future with high price no age statement bourbon? Wild Turkey "Cornerstone" releasing their limited edition rye. http://whiskyadvocate.com/wild-turkey-masters-keep-cornerstone-rye-last-drop-glenrothes-whisky-whiskey/ 0:00 We should see I'm a accountants and lawyers. We can go on the show. Oh, wait. 0:07 No more no more lung capacity. Yeah. 0:21 Hey, everyone, and welcome to Episode 200. of bourbon pursuit. I'm one of your host Kinney. And did you just hear what I said? It was Episode 200. This is monumental. It's huge. Now I'm not going to talk about it because we talked a lot about it in the show, or maybe just a little bit. I don't know. We're kind of proud of ourselves here. But thank you so much for joining us and being a part of this monumental occasion. And it's because of you our listeners why this has been so successful. So keep tuning in, and we're going to keep bringing you good original bourbon content. Now on with a little bit of news, Adam hearse of the LA whiskey society has uncovered the world's oldest whiskey 1:00 It's a 12 year old Pennsylvania by distilled in 1847. It's been passed down through generations of family as well as estate sales until it ended up in the hands of someone asking more about its origin. The link to the website in our show notes goes through intensive detail of the label glass seal court condition, and even guesses what the whiskey is comprised of, because back then, there was no notion of Oh, hey, what's your mash bill? And really, also what is the importance of discovering this ancient artifact, and I guess I say agent and relatively new terms here, but having a bottle from pre Civil War era is a window into the age of whiskey history that at this point, only documentation is meant around. So other than that, you know, there hasn't been much else. And now historians have reviewed the advertisements below sales and other records, and we now have a legitimate bottle of whiskey from over 160 years ago. 2:00 Read the in depth analysis from the link in our show notes. Are you coming to the bourbon trail and happen to be staying in Louisville, Kentucky? Well, Ryan and I, we get asked all sorts of questions all the time of Where should we go? Where should we get a drink? Well, we went ahead and started creating a collection and we put it on Yelp. And you can go and get that in our show notes. It's loaded with casual and fine dining choices, dessert spots, as well as our favorite places to grab a cocktail or a glass of bourbon at one of our local watering holes around town. Now with that, let's hear from our good friend Joe over a barrel bourbon. And then you've got Fred Minnick with above the char. 2:40 Hi, this is Joe Beatrice from Bell craft spirits. 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 okie and finishes with a toasted orange note. Find out more at barrel bourbon calm. 2:58 I'm Fred Minnick. And this is a 3:00 The char, I stood in the middle of a liquor store aisle. Consumer asked the retailer, what was the most smooth bourbon on the shelf? Doubt. The retail attendant is just someone who's doing his job. He meant well, and he picked out five or six Bourbons that he thought were smooth. And he did it based on proof. They were all 80 or 90 proof when reality the Bourbons that he picked, were actually a little hot for their proofs. So he completely eliminated things like four roses single barrel, which is 100 proof, or knob Creek, which is 100 proof or Booker's, which you know, gets up there in the hundred and 20 proof range, completely ignored the mall, despite them being very smooth. And we see smooth being used and all sorts of marketing. We're talking about going back to the earliest forms of whiskey marketing and 4:00 You'll find the words smooth. Well, what does that mean? What does smooth actually mean? In a sense, it's meant to be a word that kind of covers the word good. 4:17 But in reality smooth really does have a true definition within the industry, as I recall many people saying, but most notably, Jim Rutledge, talked about smoothness being about how does it feel on the palate, and how does it burn if it burns at any point in a major way, and it is not smooth for you. So from the moment that it hits your palate, to the all the way down to the belly, if it's burning at any point in that process, then it is not smooth for you. But just like taste is very subjective. What tastes good to me may not taste good to you. And so what a smooth for me a grizzled and veteran whiskey drinker may not 5:00 be smooth for someone who's just getting in the game. So there's really no right answer for what is smooth. I'll tell you what isn't smooth. Vodka. Vodka sucks. And that's this week's above the char. Hey, if you have an idea for about the char hit me up on Twitter or Instagram, just like drew Scott did on May 4. He's the one who came up with the idea for what the term smooth means. Well, actually, he said, to stop using the term smooth when describing whiskey, I decided to get a little bit of a definition instead. But hey, if you've got an idea send it to me that's at Fred manic again that's add Fred manic and thank you drew for that wonderful idea. Until next week. Cheers. 5:47 This is the 200th episode of bourbon pursuit. Welcome back, everybody. We're worth the 32nd recording of the bourbon Community Roundtable. I'm glad I haven't gotten my my numbers mixed up in my head yet because we are really anticipating 6:00 This day it's kind of a huge milestone for us. So Ryan congratulations. Like an Adrian Adrian like we did at home it should be like running up the stairs rocky style. I know we need like, you know the Evan Williams bottle Red Label with the 200 like, wrapped around it we need that, you know, wrapped around this episode. Yeah, it's amazing. I can't believe gosh, how, how is that possible that we've done 200 episodes. That's amazing, and a lot of cool stuff we've done over the past few years. So congrats to you. Oh, it's it's to all of us into the whole Community Roundtable here as well. You know, these guys have been a very big part of making this show successful as well. You know, these these community roundtables are one of the most downloaded episodes that we have. I think it's just people love it when you pitch about bourbon and they love to hear the banter of what goes on. So with that I'm actually celebrating since I don't have like an Evan Williams to at the end. 7:00 Diversity I figured I'd grab like 100 McKenna bottle and bond and hundred proof and I got a pursuit series of 1400 per hundred proof. Mix them together and it guess it's 200 7:15 How long do you think about doing that before? I bought a few hours early, I was like, What can I do to celebrate? Because I saw Blake's post. He said, What are you drinking that to celebrate? And I said, I have no idea. I guess I'll just grab 200 proof Bourbons and mix them together. That's about as close as I can think it was something ridiculous. Yeah. Well, could you get to a 200 year old bourbon like what's in your stash? You could grab get three final reserves or something? Yeah. 7:39 How close could you get in a glass with a Nick? I thought tonight's round table we're actually going to turn it around in we're all going to interview you and Ryan about the highlights of your last 200 episodes. I like him your favorite moments. 7:55 I think people get bored pretty quickly. Yeah. not that exciting. All in all, we 8:00 Don't care all that. 8:02 gotta remember the premise of this show was never about us. It's where the dumb ass is that are the ones that asked all the questions. So that's episode number 204. Yes. And I'm like, oh no. 8:16 So with that, let's go ahead and let's go around the table as usual and introduce everybody Blake's already chimed in. So Blake I'll let you go first. Yes, I am Blake from bourbon or calm and so box calm can find me at bourbon or calm Bo you are be in our or all the social medias that correspond with that, as well as CEO box calm that's s e l EA ch s and I'm drinking one of my current favorite bottles of steel box. It's a Jay Henry and sons. It's their five year five year bourbon that's finished in cognac barrel. So really good stuff. Check it out. 8:54 Awesome, good deal, and a face that we haven't seen in a while Nick from breaking bread. 9:00 Hey man How you been catching up on sleep finally guys but glad to be back I tried to make the last two and kind of last man is like Jordan I'm sorry I'm I am not going to be home in time for this so can you jump on and he was always excited to jump on so he's been doing a bunch of them here lately but anyways, I'm Nick from breaking bourbon com check us out online breaking bourbon calm obviously and all the social media is all at breaking bourbon. I will kind of kind of reminiscing a little bit. I remember us being guests on bourbon pursuit years ago, I can't remember the episode number. But it was in the first you know, series run of them as before we were doing video so it was all audio. Eric and I were over at his house. You know, Jordan was at his house. Kenny and Ryan we couldn't see you guys. I'm not sure where you were exactly. But remember, we were talking about the bourbon storage experiment and kind of excited because we have been I've been listened to you guys from the beginning, you know from your first episode forward, and it was the first you know 10:00 podcast and the first time we do anything like that so just kind of thinking back about that now I was two years ago three years ago I can't remember at this point but yeah kind of you know fun exciting run here and excited to see where it goes from here. That was definitely one of my highlight episode you know with you guys 10:20 feel bad thanks a lot jerk 10:23 to say that 10:26 three bottles in the mail for 10:28 Yeah, I mean that's that's one of the big things and the great things about what we've what we've really done here in the roundtable is you know, it all actually all started off at each one of you had your own sort of singular episode before we even decided like hey, let's get on and do you know kind of coming on this together. So it was it was good with that. So if anybody really wants to see how bad our interview skills were in the first like 50 episodes then you can go Yeah, if you think they're bad now just 10:56 actually listened on a little bit of a roundtable number one 11:00 Last night or yesterday, whenever you sent it out Yeah, I was like, right on the first one. Yeah, it was five kids How the hell do 11:10 I do that? 11:14 But it's one of those ones where it's like had good personality. Yeah. 11:19 Exactly. Everybody's on their iPhone had that actual mix or filters or where we're at now so yeah, they were all vintage and it turns out they were auditions for this. Exactly. 11:32 It's been a good journey, that's for sure. So Brian, I'll let you go ahead. Yeah, sure everyone I'm I'm Brian with sippin corn. You can find me on the social medias si p p n co Rn, and citizen corner calm and bourbon justice calm. So check that out. book available on Amazon and through Potomac and on the website bourbon, justice, calm. I was also thinking back to the early time that I was 12:00 On the show to begin with, but that was replaced last night when I met a bunch of guys for a wild turkey tasting and practically everyone there had something to say about the urban Community Roundtable and it that's when it really struck me how we're able to to connect with so many different people from so many different walks of life and in Kenny and Ryan you guys have done great on this. I mean it's just the the reach that you guys have had. And the popularity of it is just fantastic. So congratulations on 232 round tables. Thank you sorry it's all good are good legal advice. 12:42 navigate the legal waters. That's right. For sure. I feel like I'm doing my own little barrel bourbon blend over here like mixing this the Kentucky and Tennessee stuff. It's actually pretty good mix of these these two together. Are you really raising them together? I really did. I mixed them together. I wasn't just joking. Like what you're gonna get 13:00 Yeah, follow through with my promise. 13:04 But personally series There you go. And the other thing is, you know, Fred couldn't be here tonight he said that he had a pretty wild Derby, you know going to parties and he's just finally get to the point where he was at home and his five year old son said, Dad when we gonna hang out again? And I said, Yeah, you need to spend time with your family. That's totally fine. So we're going to be saying spread on this one, but that's okay. And you know, 13:27 speaking of that with the derby, let's have a little bit of a post mortem because let's talk a little bit of thoughts on the race I know we got we got three guys here from Kentucky to that think they're from Kentucky. So let's try to try to get an idea of you know, what's your all's thoughts were just in the race in general because it was kind of a wild finish. 13:48 Yeah, first, I'd like to clarify, I don't think I'm from Kentucky. 13:53 Or from Florida, or no, um, I mean, my thoughts on the race for it's kind of kind of messed up. When you 14:00 When you look at the I go back to the NCAA Tournament because that's sports actually care about in who was it Virginia against? A virgin gets Auburn. It's like was it? Was it a foul at the gate? You know, the last shot of game by the book? Yeah, probably was a foul. Do you make that call at that time? I don't know. You know, I would probably say no. So I was not for the call. I thought, you know, there's probably a lot of other places that could have been called or it just kind of gets overlooked. But I'm not a huge horse racing fan. So it's kind of hard for me to weigh in with any kind of credibility. All I know is I watch the race. I walked outside and started cooking more and my wife came outside said, Oh, yeah, they're actually recalling it around Africa what she used but yeah, so Oh, no, I'd say I would rather just see the horses run and you know, if there's a little bit of bumping, 14:54 so be it but yeah, that sounds like a lot like your Barbara radians. That's a Floridians opinion. 15:01 Not a good party unless there's a little bit of bumping 15:05 no no bumping and grind I don't see nothing wrong with a little 15:11 Joe to see albums getting ready to come on or something. Yeah, yeah. 15:15 I gotta kinda agree with that you know, I honestly we watched the race and we had people over and before they even made that call we were doing something else and kind of lost track of it was until the next day that that became apparent and kind of went back and looked at it and you know, it is tough call you know, at the end of the day, I mean there are animals out there running in a circle you know what a little bit in front of another animal the room I guess you know, but it seemed it seemed really surprising it kind of shocking that that they did make that call. Well, it's definitely shocking its first time it's ever happened in the in the derby that the winner lost. And I'm no Stewart all all of those disclaimers, but I'll disagree with you guys just to have a different opinion. 16:00 The the people who I do know who are in the horse business were just looking at on how dangerous that really that move really was. And it's not just the animal moving over into the lane it's it's the jockey being reckless and going for that spot. Hell you know whatever whatever happens be damned he's gonna go for that spot and if they would have clipped apparently if they would have clipped hooves which was really close to happening you would have had two horses that were shot on the track and if if that's if that happened in the in the derby they had to pull out the blue tarp and kill some horses that's that just be devastating. So I think they have to be careful like this and if that's the if that's the risk, and you got to call them like that. Yeah, is that a real thing? Like they pull up the blue tarp and oh, yeah, they put a horse down. Well, they go on the track. Yeah. 16:57 haul out an ambulance kind of cover over then yeah. 17:00 euthanize them if it's so bad that they can't don't think it's going to they can save them. So yeah, you gotta think these these horses are I think I said this last night Kenny, I mean these horses are you know thousand plus on these really frail skinny legs and you know it's kind of like targeting within you know in college football if you get targeted with the helmet to helmet you get ejected you know it's it sucks because yes it is like you know part of the game you're hitting but at the same time you're trying to protect these animals and they say it's animals but they're very highly trained animals that this is all they do and so the jockey nude is done and and they have to do it to protect these animals and so it while it does suck, it is the right call and yeah, that's what needs to be because they were they fell on it. They fall in the Jackie was definitely behind it more or less or was that the horse that just moved out a position that the jockey tried to 18:00 say that the horse got scared by the other one. I'm like, well, that happens. every race you know, this is not another new and so you know it he can control that animal in that situation so but I'm not a jockey and I don't ride but I do think they would have made that call No, no, no question in any regular rates and so I'm glad that they did it on such a big stage but it did piss a lot of people off because that was the favorite and a lot of money was on on that horse. Yeah, let's just make sure we reaffirm that none of us are like bloodstock like we have skin in the game. We actually have no idea. We're just we're just commenting to comment. So yeah, I haven't given less credibility in horse racing than I do environment. So 18:47 take for what that's worth. So with that, we'll we'll switch it up and talk about some bourbon a little bit because, you know, bourbon was out in full force at the derby for anybody that wasn't paying attention. Brown Forman really has their time in 19:00 The spotlight when it comes to a Woodford Reserve and old forester there during oaks and Derby, and there are a lot of mint juleps that are sold there during that day. Now, one thing is that I enjoy a mint julep during the season. I think it's just like a classic thing. I don't know why I just kind of got hooked on him a little bit. I even had a mint julep recipe I put out there. However, there's a lot of people that are kind of the hardcore bourbon people that are saying that you bastardized good bourbon. You know, you're gonna make a mint julep. Take all the other crap out there and just give me the bourbon. So what do you guys think? Do you look at it as a kind of like a timeless classic? Or is it something that you know, maybe a bourbon nerd should probably just quit drinking a mint julep? You gotta have a look at the track. It's like just it's it's just they go hand in hand. I mean, it's it's a tradition it's in the old forester actually. It's pretty good. Pre mix Mint Julep I had their in their dangerously like sneaky strong, I had several and I ran into Kenny and I was like, I 20:00 Two or three not and then the next day I like woke up in my track outfit on the couch and so I was like 20:07 like what's in these things you know? Or did 20:10 it like the outfit you went to the tracking or like, like 20:15 like short shorts on 20:20 I was at first actually I appreciate the clarification on my running track outside things got real crazy if you got into a whole new Oh yeah, my my my spikes and 20:33 bad suit and whenever but now there you gotta do what you love. I love ninja loves candy makes one of the best ninja lips. I mean, they're hard to drink all the time but at the track Kentucky Derby it's like it's quintessential Derby stuff. So it just a quick little history because I was sitting there googling it at the the Mitchell was actually an associated with the Kentucky Derby since 1938. And even before then, it's been 21:00 documented that it was actually literature's earliest 1784 that it was for curing sickness of the stomach. So, amen. There we go. I guess. 21:12 It's, we don't have any medical people here on the show so nobody can really comment about that one, but there is there is 21:21 the Holiday Inn Express. How's that different from anything else can 21:26 you're right? We're pretending we're stewards, you know? 21:33 Yeah. 21:35 So, anybody else have any kind of comments on that? Like, is it is it is it a bastardization of bourbon or is it still have its rightful place in in history? Mostly I'm I'm a big fan of mint julep side, I tend to drink old fashions and mint juleps when it comes to mixed bourbon drinks. Not too too often, but I will say over time, probably more juleps than old fashions now. It's great in the summer. I kind of got some 22:00 I could go into the store to get meant so started growing some in the yard, it grows like a weed, it grows really well. 22:08 It stays really well in the fridge once I once I pull it, you know, 22:12 so it's I just think it's a fantastic easy drink that you know, people always tend to really like, not usually as strong as I make them. So I have to remember that, you know, 22:22 with other people kind of let them know to let it simmer for a little while and then pick up some of the ice to kind of water it down. But yeah, I think it's a fun, great summer drink. Nothing wrong with mixing bourbon if that's what you want to do. So I feel like somebody needs to take the opposite position. 22:40 is a terrible idea. 22:44 I'm not that far, but what does get me a little bit every year is the amount of I don't know if everybody else gets them, but like the text of like, hey, they're making 20 $500 Mint Julep TV. Man. I wish you could do something like that. I'm like, okay, like it's for charity. 23:00 Get it I'm completely okay with that side but they're just taking Woodford Reserve is just regular Mint Julep in a fancy cup but now it's like glacier water and that was one year one year they did glacier water this year I believe they did like a honey simple syrup mint. And basically it was a barrel aged simple syrup that was done like for a year or something like that. But now I don't pin pick juice or pig men from the infield or something. I don't know. But that was It never ceases to amaze me. I mean, it's great publicity for Woodford but why they're the ones where they really get credit for the Kentucky Derby because they pay for it. Yeah, I guess that's true. They got them brown Forman pockets but 23:48 no so I'm a once a year mental kind of guy. 23:52 364 days a year if you asked me what I would like mint julep is never in the top 10 23:59 but 24:00 You know, it's hot It's April or May what tables 24:07 you should really weigh in on the last week so I'm kind of running together at this point but no, you know, it's warm outside. It's like okay, it's it's there's a lot of ice in there and you know, nobody wants to just sit around drinking bourbon neat when it's 85 degrees out so for that I let it slide any other day of the week or any other day of the year. I'm not for Mitchell. Well, and I think to it has a place as if you're going to be day drinking because you're going to the track all damn day. That's that's your starter drink. That's your morning drink you just like you don't necessarily want bourbon need if it's 90 degrees out. Always want to start off with a barrel proof bourbon neat. So warm up to it start with a couple of juleps that helps set a base and you're good for the day. And then you can wake up in your track outfit. 24:56 Next thing you know you're in valore 25:00 You're on the floor. Yep. So the other thing that we kind of see with with bourbon and horses and Brian saw a little bit before we started so hopefully he's been he's been trying to think of this beforehand but I kind of want to put a question and it actually kind of test your knowledge. How many brands can you name that have a horse on the label? 25:20 Go ahead and start naming them off. So we got blank on the label or just on like, bourbon and 25:27 Don ID bullet at one point had thoroughbred which had a horse on it for roses and Secretariat on it. 25:38 Good. See, who else do we have? Don't forget a gifted horse. gifted horse that bad. Got Rock Hill farms Rock Hill Farm. 25:49 We met cow email you can hook pain hooks a new one that's kind of all their different brains have it? Think a smooth Ambler 26:00 But the 10 or 26:03 most any of the old scouts I think 26:06 yeah yeah 26:10 and that's it sure there's a horse on some get BK 26:15 has it even worse playing chestnut farms from total wind farms Yeah. Old Carter I don't remember old oh yeah old Carter the new one that came out Yeah, yeah. It has it on it's 11 Yeah, somebody said Maker's Mark I don't recall unless you're just talking about like the the 26:32 leases that they have and stuff like that. Yeah, rumor is that a pursuit series number 10 may have forced on it it's Ryan in his tracks it on. 26:43 It's not actually he's not 26:46 like he's kind of like just wavered to the side as he is a spine just gave out after getting thrown off the horse. 26:54 Penny horse at Kroger in a track suit. That's what needs to go on the label. 27:02 Yeah, I'm Woodford Derby models as mentioned now sure enough Yeah, every year 27:09 there's there's a lot of ties just with horses and bourbon as we can just see that from the sheer array of stuff that's out there. So I guess if you want a bottle of self put a horse on it. Yeah, that's like all old historical names and horses is what sells and bourbon right? It's Uh huh. That's right. Think about the two imagery it's that's typically what it is. And Tony just mentioned Bell meat as well. Another one forgot about Oh, yeah. 27:37 So So associating an animal with the label to have a spirit tends to help it tends to do better wine will do that to make 27:47 apps Of course it does. 27:50 The animal on it too. 27:53 Alright, so while we're talking about animals and spirit animals, Nick, if you were to start a brand to put 27:58 your spirit 28:02 Dragon 28:08 attack Season Two I mean I have no idea I was just thinking of the movie Coco for some reason I don't know why 28:15 you're gonna say How to Train Your Dragon because that's been on repeat in the bourbon or household as of recently. I don't know why my kids don't like that for whatever reason I love the movie and they watched it once No, we don't refuse to watch this is actually good. Yeah. 28:31 Alright, so let's go ahead and move on because you know, Bellamy just mentioned and Bell meat is part of one of the things that kind of leads us into this next conversation in this is just seeing what's happened with MTV lately. MTV prices are skyrocketing. Mike drop is trading for around the issues. Mike Trump, I think number one, or maybe number two, I can't forget which one is trading at the same values of Pappy 23. There's now a dedicated Facebook trading group. 29:00 Only MTP and I'm seeing more brands in that group than I've ever even heard of before. And you see people that are trying to sort of figure out where's the where's the next distillery with h doc of MTP that's selling it. And then they're ordering it and then it's just kind of like moving on to the next one. So can you guys think of like when this phenomenon began of people that just started going crazy over MTP? It's funny, like, I don't know what to look back at. It wasn't too long ago where we were like, talking about Isn't it just MTP that they're just putting it out there and like, you know, nobody was buying it because they're like, isn't it just another MTP? And it's funny how the tides have turned to the other and I'm not sure what started I'm sure with anything in bourbon, it's, there's less and less age stock of it. So now people think it's better, which it is great. I mean, I love 12 year MTP 1314 is some of the best stuff out there. But yeah, I don't get it. Because I mean 30:00 Sorry, go ahead. I mean, yeah, just go ahead. I was gonna say, I think when, at one point when it was kind of behind a brand and, you know, you knew they're making it easy, but you knew you had a pretty big accessible brand. That was one thing, but now that you're seeing these smaller niche brands, with MVP, you know, with, in some cases, age statements and other cases, just a limited number of bottle bottlings you know, limit number of bottles, it's got some hype, some momentum behind it. I think people have come around to the fact that empty p really knows what they're doing. I mean, they're good at making whiskey. You know, there's no question about that. And in combination with people that are good at marketing whiskey, and in some cases, it is really good whiskey. I think that's kind of that snowball is kind of happened here. And you know, it's, it's if there's enough different about the label, enough different about you know, people are talking about it that's going to generate that snowball effect for it. You know, I think that's what we're kind of seeing happen, you know, you're no longer having the, you know, I'm a big sorcerer of bourbon and it's 31:00 I'm going to make everything tastes the same. And you know that's going to be our goal and said, You're seeing no I'm going to make a niche product with a small you know, number of bottles and I'm going to make that look and feel special and MTP is behind. In a lot of cases then it's getting more limited to find the older stuff. That's what's happening. And people want it because the momentum is finally built up. Well, I see it it's a little odd because I think if you get you can just Google it. I think there's a there's a article out there that says your craft distiller is actually coming from a, like a warehouse in Indiana. 31:35 Indiana, I think that's exactly what it was. And that's I remember that I remember when that came out years ago. And that's kind of what helped kind of kickstart my education because that was something that I wasn't necessarily always up to snuff about. And that's really when you start learning how to read labels you understand when it says distilled in Indiana, like all of a sudden, like the cogs start clicking together and the gear start moving but 32:00 It's funny because at that time, there was this stigma or this kind of like, thought process that people said, Well, why would you just want to buy somebody source whiskey? Like, why don't you just go buy somebody that is distilling it and making themselves like its transparency on the label. But now it's kind of done a complete one at where people are like, Oh, yeah, I just, I just want that. Like, I don't care if it says Traverse City or blonde brothers or whatever it is like, I just want the juice that's inside. 32:32 Yeah, I mean, I agree with Nick. Sorry, Blake. I agree with Nick. Its marketing. I mean, my word. It's the same stuff that's been out and like Kenny, like you say, it's originally people were Pooh poohed it because it all came from Indiana. So the only thing different is, how it's marketed and the price that they charge for it. 32:52 So I don't know. So go ahead, like, yeah, so I would kind of go with that. It's proven itself as a really good thing. So 33:00 But but there is some differences you know, for me it goes back to like the smooth Ambler days when they were sourcing and putting out a lot where that was what first really turned me on to MTP was like oh wow, this stuff is really good. And then you know, you taste some from other distilleries or brands and labels, that kind of stuff. It's like, this is MVP, but it tastes different. So it becomes a little bit of a collector thing to it's like, with Buffalo Trace. Yeah, I love Buffalo Trace. But why would I just buy the Buffalo Trace brand? Why do I still try to buy the stags and all that of the world because there's difference in the barrels. 33:37 So I would agree it is marketing but who's the one really doing the marketing because in GP, I mean what they spend, you know, a couple hundred bucks a year on marketing or something. And it's really these labels and brands that are kind of put given the push behind it, but with these kind of groups, everything, they aren't really looking at the marketing nearly as much in my opinion, you 34:00 They're they're focused on the actual bourbon and then it just becomes a little bit of a cultish thing and 34:08 it's like, you know, sits a Willer all that much better. Is it $2,000 better, better than a comparable bottle? Probably not. But it's got a little bit of a, you know, 34:19 cache behind it that, that gives it that extra boost that it needs. So. And I also say that because I have an MVP pic coming out pretty soon, so it's going to be worth at least $700. 34:33 It's getting harder to find these distilleries. And that, 34:37 that have h product, you know, a lot of four and six years old. Yeah, I just happened to find, you know, Bull Run has some that's close to 13. Well, a little over 13 years old and it's you don't see that popping up nearly as much anymore. Yeah, I think that's a good point from Blake because there's a huge gap between, you know, like you said the four to five year MVP. 35:00 To the 1312 to 1314, you know, there's not really anything in between and so like, you have like a very rare supply of the older age stuff, and then a huge gap until it's younger. And so that age stuff is just getting kind of hype because of the supply side of that. And that's probably what most Bourbons out there today, you know, because there is a huge gap and all Bourbons from five years to you know, 10 to 12. Frank has a pretty good theory in the chat. He said in my perspective, the allocation game has drove MTP promotion, which might be somewhat true, you know, you can't get your hands on a regular bottle Blanton's anymore. But you have some really good age stock of MTP that's floating around from multiple distilleries that you can get your hands on pretty well. So that's a that's a pretty good theory behind it as well. The other thing you know, we talked about the the marketing aspect, I don't know if I agree with the the way these brands we're doing marketing, I think it's it's been the community of of the underground groups that have 36:00 really been able to pick and find these things. If I recall like one of the first ever Blom brothers pics that I saw came out of cork and bottle up in Northern Kentucky and then after that, it's like, it's like a everybody just swarms to something and they just gobble it all up, they eat it up and then now like blood brothers is crushed like they have no more like age stock that they're putting to do their single barrel program. Same thing happened to Boone County like Boone County does 175 doddle Sorry, sorry, hundred $75 per bottle now through their gift shop of the same 1314 year in GP juice. And so it just it's this community, I think this is very bullish in regards of how they are going about acquiring this through multiple means of finding these distilleries. But part of that too, is is how small that an outlet is though, that's actually putting their label on it and selling it that people can identify that okay, it is something that's different from something else out there. 37:00 You know, it's, you know, 37:01 ultimately put together and bottled by this company over here, whether that company is deliberately somehow reaching those people or it's just by chance that they're being reached. And they're, they're small enough that that relatively small number of people can make a run on it. You know, it's almost as if you, you know, you separated into two what's behind it. So you've got the distillation, and then you've got ultimately the blending in most cases, some cases single barrel, just identifying what those are, and then you've put the label on it. I think what's behind it as well as people have recognized that MTP from a distillation perspective can do it has done a very good job and they've done a good job. They've made really good Bourbons, you know, and some companies are good at finding what those are and bottling them whether they're blending it or doing single barrels or whatever, you know, I think the communities kind of recognize that and and, you know, given them that credit, and when that happens, you know, they just like you said, Kenny there people are jumping on it because they believe that 38:00 It's going to beach they believe it's true and they believe that can be a really good bourbon. But it doesn't even have to be a good bourbon though. I mean, that's the thing if you're starting a new brand now the recipe is to source it to release under 2000. And bottles have a really cool label. And you just generate that hype and it sell Oh, and the other point is to have a really high price for so limited supply really high price, cool label, limited number for sale, and that just drives it and and like you guys are saying people eat it up and it just it feeds itself. 38:37 There's like an expansion to you know, for a while there's and maybe I was part of the problem too is you know, you're Kentucky snob at first and all you want to drink is Kentucky bourbon whiskey. And then all of a sudden you hear about this distilled in GPI Indiana sort of stuff, and you kind of you write it off for the longest time, and then all of a sudden you kind of somebody introduces you to it. You know, you get a few 39:00 From gamblers you do all that and you kind of start enjoying it and so it kind of starts breaking this mold now where everybody at some point just said like oh like Kentucky and now it's like okay well Kentucky and Indiana like how far is this going to go until it's keep spreading to say like okay well now we can say at least 16 states in the US are producing good whiskey so I think it's also going to be a kind of a breaking the mold of just how people envision and think of where can they get their bourbon now to Yeah, no doubt because most people they want the Kentucky name they want the Kentucky brand behind it and that gives them a lot of validity and credit that it's going to be something good but when reality you know, and we're Kentucky ends and we do make the best bar and there is a lot of good people out there making some really good use that can compete with us for sure. 39:52 But it is it's there's that stigma though, that if it's not Kentucky, then it's kind of 39:58 Homo 40:00 Yeah, just take a few years for that stigma ago and and I think at this point like, what would end up in distilled in Indiana does when you see that in the back label now people's ears perked up. They're like, All right, cool. It's going to be good Indiana stuff. And so I think it's just going to take its time, one last thought to I think maybe like some, something like Templeton Rob probably heard MVP for a little bit. Yeah. You know, because, like you said, that article, you know, came out and then they're like, well, if everybody's done in those brands, they just heard that, you know, that's not i'm not going to buy that and then, but once they actually tried, then their opinions change, but it's hard to break that opinion when it's so strong against it. Absolutely. And so when somebody in the bourbon guy just said, Kentucky, I'll change the game as far as pricing goes, that kind of leads us into our next little segment here. 40:51 There are more craft distilleries popping up around the country now more than ever before. So how do you find out the best stories and the best flavors? Rock house whiskey club is it was 41:00 The Month Club and they're on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in 40 states and rack houses June box they're featuring a distillery that claims to be the first distillery to stout a whiskey rack house whiskey club is shipping out two bottles from there, including its beer barrel bourbon and beer barrel rye, both of which were finished in barrels that were once used to mature America's number one selling bourbon barrel aged out. And if you're a beer guy like me, you would know that's new Hollins dragon milk, go to rock house whiskey club. com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye. Use code pursuit for $25 off your first box. 41:51 I haven't actually tried it yet. Ryan and I both have samples and Kentucky out confiscated However, there's there's a certain name he's been on the podcast Blake Woodard it seems like he's on him. 42:00 To make Dixon feel really, really bad about himself, but you know, he He kind of looks at what Kentucky confiscated his as the when he say the speaker van, or sorry, the was it was the analogy he used the guys selling secrets away Why man? Yeah, that that analogy essentially saying that what they're doing is they're sourcing a bourbon, which everybody knows that Kentucky is sourcing. However they're putting no age statement on it. And they're selling it for around $100 hundred and $30 in some markets. So what do you guys see on the thoughts of the future? Do you think this is going to be leading the pack in regards of other people doing this or do you think this is going to be a one off and who knows if it's going to sell through or not? 42:49 Well, I've got I got a story. It's on the topic. But before we jump into it, so when when my wife and I first got married, bought our house, we went furniture shopping, we're looking for 43:00 room set. And the first day we went to small store, one salesman, walked us through the whole store told us everything we didn't want to know about furniture and everything about it. And we were enlightened, but also really kind of dazed and confused. Went to the next store, and very different experience, the person walking around was, you know, just kind of touching on things. And we came up to one set that was like $6,000. And, and she said, Now this, this is like, this is the best set, and I'm looking at I didn't like the style of it. I didn't recognize at all, what would make it better. And I said, why is this one the best one, and she looks and she was really stumped. And she looks at me with a straight face and says, well, it's just more expensive 43:45 to be the natural transition. So I wanted to say that before we jumped into this conversation, just as because it's this kind of reminded me of that, in a sense as I started to dig into what's actually inside this bottle, trying to figure out what I've got here. You know, I have a sample here to behind me. 44:00 Yeah, it's, it's, it's what the old adage, perception is reality and you know, the way the price things are people are automatically going to think it's premium or superior to all the, you know, everyday Bourbons the probably the everyday consumers that it does work with us, we can kind of sniff it out and you know, but maybe that's not who they're trying to go after. So maybe they don't give a shit what we think and they're going to price it that way anyways, and they should, you know, and see what the market bears because that's what those people you know, so they pay it, why not? But you know, 44:35 you've priced it right if they pay it. Yeah, and I have and I have not tried it so I can't say it's worth it or not worth it. But it's it's hard to say it's probably going to be worth it but maybe it will be we'll see like how we kept count of how many posts that been on your Facebook group about people holding bottles of and saying is this a good buy? 44:56 Those all get deleted. don't post any unopened Bob pictures. 45:00 America 45:01 I mean, I think I see at least one a week between either that or Houston bourbon society one of the other, it definitely is in and that's the thing is like these these Bourbons and brands that are coming out now. They're not really made for the kind of store they're not made for the majority of the people watching this podcast like I love what Dixon is doing and he's an incredible Blender but at the end of the day, you know, there's a sales machine behind it, that's that's pricing this stuff and coming up with new brands and all that kind of stuff. So that's where I think 45:36 we're just seeing the beginning of the actual pricing and, you know, having a more expensive bottle, and we I still don't think we've seen the real big money get into bourbon that we will in five or six years, you know, I still think we're on the forefront of that when you look like what's going on with wine and scotch and all that and kind of to Nick's point of stores, people are going to walk in and 46:00 say oh I want the best bourbon you have they're just going to grab what's most expensive on the shelf so I can't blame these brands for doing that. Now am I going to be going out in spending my bottle or or spending my money on those bottles or even suggesting people that this is the best buy? No but I mean if if we just wanted to buy the best value we buy nothing but I don't know wild turkey want to want or something so to me it's about trying something new trying something different. If $130 doesn't like set you back and you're it's between that and paying the mortgage that month like enjoy a drink the bourbon have fun. 46:44 But you know don't get too caught up in the hype of just having an expensive bottle to buy. So 46:50 it to me it's it's gotten a little out of control and it seems like Kentucky I was kind of getting the brunt of the force at times when that's just where the 47:00 The markets going all together. Well, I think they get a little bit of the brunt because it is an NDP and it is Nast. And I think that's really where a lot of a lot of that out Well, maybe, yeah, maybe that the combination of both 47:14 got me wrong we we like Dixon too and he's a he's a good friend of the show and stuff like that. You know, one thing I thought I just had, it was it was literally last week somebody was here in Louisville, and they said, I need to get a bottle of a birthday or sorry, a bottle of bourbon for my friend's birthday, as somewhere around like the $80 value. I'm kind of like, geez, I don't even know like 47:37 yeah, and then they're like, but you host a bourbon podcast. You can't tell me one bourbon at $80. 47:43 But anyway, you know, in this, this is kind of what could be there that fits that mold sort of that higher premium tier category that you know, some but some people like us we may not be in for it. But you know the regular Joe that it's on the shelves, it has a high price tag. It's the perception that that's 48:00 They're now one Blake, I think I want to kind of like tail on to what you said there is you said that you don't think the real high dollar high price tag of bourbon has come yet. 48:12 I look at it and saying, I hope you're wrong. But kind of kind of expand on what you're thinking there. Yeah. So I mean, just think about the, the bottles, the expensive bottles that you have 48:26 sitting around now and had this conversation with somebody I think was last week or so I was like, Pappy 23, you know, secondaries probably 2020 500 48:36 at the most. There's guys spending, you know, upwards of 30 $40,000 48:42 on a bottle of scotch, there's guys spending, you know, $1,000 on a bottle of wine like it's nothing. The wines literally one sitting. So to a lot of the lot of this money like bourbon seems like a steal right now even where we are. You know if I can go spend 49:00 $3,000 on what's quote unquote, the best bourbon available and the most sought after bourbon in the world. Like That's nothing for a lot of these guys. And I think we'll start seeing more and more of that money start to pour in as we go through the years and you know, bourbon doesn't seem to be slowing down. So as much as we probably hate it as consumers and enthusiasts, the prices are just going to continue to go up and up and up. And 49:25 you know, I don't see that slowing down anytime soon. When the the Kevin O'Leary's of Shark Tank start making their way 49:33 whenever he starts buying Pappy and putting on a show, we're all in trouble. Yeah. Yeah, when Blake said that, that caught my attention to because I I'm past the time now where it must have been five, six years ago, I figured by now, I would have bought a still out of bankruptcy for some from some craft distiller who had failed and the prices would be back down to where they were, they were 10 years ago and I was totally wrong. 50:00 I mean, it's it's still going up and you get new releases coming out at 150 and $200. And 50:08 if the market bears it's with more fans coming on, it's, it's going to keep going up. And I was sorry, go ahead brand. And know that Yeah, just wrapping up on there. It's just it's continuing to climb and it surprises the hell out of me. And I think what's interesting is if you kind of think about scotch and if you go to a store with a fairly deep selection, you know, the scotch that you see on the shelf in the price of the scotch on the shelf, and if you go in the back room where, you know, that same bottle for $3,000 has been there, the one for $5,000 has been there, you know, and eventually somebody's going to buy it, you know, this stuff is on the shelf all the time, and you kind of don't have this run on it. Whereas with bourbon, when you have these kind of higher cost releases, you're still getting the the liquor store holding in the back parsing it out is something special for somebody. They touch the shelves. 51:00 In a lot of times, they're gone. I mean, there are the exceptions, of course. And I think we've tested that a little bit with, you know, some of these releases. I mean, I know some of the knob Creek releases that were special releases are still kind of hanging around, you know, above the hundred dollar mark, some of the wild turkey releases are still kind of hanging around. So I think the markets kind of touched that a little bit with bourbon and seeing that, in some cases, it will, you know, in some areas, at least sit for, you know, for quite a while and maybe doesn't have that same kind of momentum that scotch has built up over time. But I do think we're still potentially on that on that precipice on the beginning of, you know, seeing the higher price stuff but also seeing it as regular everyday stuff. kind of think of it like Bazell Haven, which, you know, around here is 40 to $50. You know, sometimes a little bit more. There's nothing inherently really special about that besides what the label is, you know, but in somebody's price range that feels like a special bottle. It looks like a special bottle. You know, for a lot of people 80 proof is fine. They don't really want any more than that. They're going to put down the rocks anyway. 52:00 You know, so that same person, whether go hunt, and when they go hunting for a gift for somebody, and they don't see anything in bourbon for over $80 on the shelf, because it's gone, or it's not there, it's in the background and they're not going to sell it to them. They see something like this, they don't know about age statements, they don't know about the story. They're not going to Google it. any of that, you know, they're going to somebody's going to say, this is really good stuff. And they're going to say, well, it must be it's $125. I'll take it, you know, and I think we're going to see that happen. And that got me thinking too, because I was I was thinking about I said, you know, I've written all the press releases trying to dig into this, I've got a bunch of questions out to the company. I'm waiting to hear back on and, you know, it's kind of, I think the non age stated is kind of thing that jumps out. But to me, it's more than that, because you definitely see, you know, Bourbons that don't have an age statement that are good, but it's more of the kind of like, just give me something about it, you know, give me more than just the tasting notes. You know, bourbon, I think kind of needs for me at least somewhat of a story with it. If it's not apparently obvious, you know, where it's just too 53:00 Tell me more about it. Tell me how it came to be. Give me some background about this. I mean, the story could be kind of cool, but it's all right. There's nothing there. It's a name. I want to know more about what's in this bottle to make it feel a little bit more special if it's going to be up at 125. And I'm going to think about buying it. Right. Yeah. I think we totally discount like, because we are enthusiasts and we have run a bourbon comedian roundtable how 53:27 o'clock at night? Yeah. 53:29 How naive and kind of gullible shoppers are, you know, everyday shoppers, and I'm reminded about this every time my wife sends me to go buy wine at the liquor store, I go and I have no idea and I'm like, Look, can somebody help me out here? Like, you know, 53:45 what's a good value? What's a good bottle you know, here and you know, so it's, you know, that there there is that at play. You know, there's a lot of people getting into this game and like you said, You somebody shows me a 40 or $50 bottle of wine which is expensive for wine because you have to drink and when 54:00 Sitting I'm like, well, it's gotta be pretty good and you know, it's higher dollar or, you know, where if it's like the seven or $8 one, which it's probably good but and probably just as good as the 40 or 50 I'm like, we'll just you know pass on that one so 54:15 so needless to say we need to start upping our prices on everything to start fitness new market is what you're trying to say. That's pretty much Well, I mean it when you think about what what Blake just said in having these these crazy asinine releases or these scotches that are $30,000 there is a little bit of the market that is kind of getting hit with that right now. I mean, Buffalo Trace and Sazerac they're doing their best to try to do it you know, the UFC releases the devil Eagle, very rare. These $6,000 bottles, $9,000 bottles that, you know, 54:49 we typically don't see at the retail store shelves in. That's actually the actually probably, another good point is that if you all saw one of those 55:00 Would you buy it? Because at this point you're kind of like 55:06 but I don't want to know if I want to be a part of that or not someone offered me double Eagle or whatever. albatross What are we calling that? What? 55:17 They said, Hey, the distributor can probably get two bottles. Do you want them like oh yeah, I'll take them both. Absolutely. Then they met somebody else but then I'm in the back of my head thinking like, am I about to spend 30 hundred dollars on a slightly older Eagle rare 17 you know, like, Is that where we are in the game? But yeah, you get caught in the hype. You go and you see it selling for $5,000 or whatever it is. And you kind of think, oh, man, this is smart. And 55:50 I mean, there's people out there that flip sport cars and you know, crazy stuff like that. So it's it's, there's always a market for that. So don't steal this. 56:00 blog post idea because it's still in the works, but I read your blog, you know, right. 56:06 I started like collecting stories from all these other enthusiast, which talks about, you know, what's the most expensive, expensive thing in their field? And there's like, I was talking to my uncle about it and he was talking to me about these wood duck decoys where guys are spending six $7,000 for wood duck decoys. I'm like, Okay, if somebody can spend that much for a wood duck decoys or cutter because it's, you know, Scotty Cameron used it to put left handed once you know, if there's all these other things, maybe Bourbons not as dumb and as crazy as anything. But, you know, every hobbyist and enthusiast kind of has their thing in their, you know, in their little circle. And to them, it seems crazy. To outside people. It seems real crazy. But at the end of the day, if the money's there, the money's there. Yep, absolutely. I explained it to your wife, Blake. When you buy it. 57:02 It's not crazy when you like 57:07 when you have those secret credit card stashed 57:10 on a CD with ducks 57:15 What in the world is that is like well, you know, Ernest Hemingway or I don't know what he is I kind of lost track after he's it 57:24 sounds like a bourbon story so yeah, really cool. So the last row bourbon 57:31 wouldn't duck and horses it'll, it'll all come together and it'll it'll stop. So the last thing we want to hit on kind of leave this on a high note is it's kind of basically I think it's out there now there was a TTP article I saw somebody that had a distillery sample already. So I think it's going to pretty much be solid at this point that Wild Turkey has announced that they are releasing their next limited edition masters keep it is he called Cornerstone it is a rye 17 year rye price. 58:00 Around $175 hitting the shelves in August and it's going to be about 15,000 bottles available nationwide which is a pretty pretty good release. So anybody excited for this one to kind of see a ride come out of this considering I think the past couple years we haven't seen a Russell's reserve right on the shelf 58:19 take notes heaven Hill and Parker's heritage collection. 58:24 Yeah. More I mean I'm really excited about this 58:29 you know, I think the need for a little bit of older I What's it is barrel proof. 109 proof. Okay. Which you know, the wild turkey in and 58:43 go there. Yeah, that might have gone in at 107. 58:47 I mean, that's, I'm more excited about that and any other release I've seen in 2019. So not even though Miss Rose recent orphan barrel with the big old buck that was up there. Well 59:00 Was that called bad decisions? Or 59:03 it's a scotch isn't it? It is. It's like a like a 20 something year old scotch or something like that hard to believe with how light the color looks in the pictures. 59:13 Yeah, well anyway, let's get back to Turkey. I'm excited. 59:18 I'm excited for wild turkey. You know, I, I feel like some of their first few kind of limited releases at least that I kind of get into. I just, they didn't hit the mark for me. 59:27 I feel like they've been getting better and better. I there's certainly, you know, very capable. So you know, I feel like we're just waiting for some more of those limited releases from them to just be some of the magic bottles you know, and really have the people in the story and everything behind it, you know, to you know, to back all that up. So, I'm excited for everything, everything they're doing and excited to see something different. excited to see Orion. I love rice. I'm a big fan of rice. So whenever there's a limited release, right, I'm typically 59:59 into 1:00:00 It camped out to me. Yeah. On that point, they say that Jimmy is not a fan of rise. So when this guy announced that it's going to be a ride that surprised me, but I'm still really excited about it to have that age that does mean that it probably went in at 107 1:00:17 it's it's definitely gonna be worth trying. So I'm excited about it. The question is, will you buy as many as you bought at the diamond? 1:00:29 Well, that's funny. I 1:00:33 wasn't a fan of it was the diamond Was it because of the ages the age? I mean, they talked about the age being more than what he obviously liked. And I'll get back from from testing lens I had had more rage in it and that I you know, in whatever my opinions worth, I thought was better. But yeah, so he's, he's got, he got to defer to him, to some extent, no doubt about that. Not going to try 1:01:00 Trump him but hearing that it doesn't like Ryan's hearing that this one is awry. kind of confused me but I'm I'm all over it for that age and that proof and and what that probably went into the barrel at that's that's bound to be good. Yeah I think they're making a way for the new blood because we were down doing our barrel pick of Russell's and Bruce, Eddie son. He's a huge rock fan and he let us taste some of some fantastic Rob barrels. And I'm really excited about this one. I think Walter he's kind of whiffed on a bunch of special releases and I'm hoping that this one is kind of a home run because the rise that me and candy tasted there were fantastic and I'm excited for this. Yeah, I'm pulling for him on that is kind of interesting. You know, you think about the missus. It seems like the Russell Brand assumed done pretty well with the 1998 that was 2002 two 1:02:00 Awesome too, but then the Masters keeps, I mean, some of them have been pretty good, but for the majority, they just kind of sit on the shelf. So it will be interesting to see if this kind of changes the tide a little bit for them. I know and it's surprising because rafal pics are so good, like, you know, 1:02:16 one of my favorites to do and it's like, how can they not get their limited releases down you know, it's like it's like something's not connecting there but hopefully this one hopefully they hit the park with this one was like they're trying to make the real limited releases somewhere out of the out of the bounds, you know, almost out of the bounds of that sweet spot of you know, 1012 years old and you know, the sweet spot with the proof and everything and so you say well, we we can just do that and battle the same thing. You know, we put in Russell's reserve single barrel or whatever it might be. So it's got to be different. It's got to be older, different proof or you know, something like that. I think that's what the struggle span is because they have kind of been so good at that sweet spot that now it's well we got it. We got to get outside the 1:03:00 sweet spot to make this thing special. So what do we do? You know, and I think that's been their challenge. Yep. Yeah. I mean, you're right. It's hard to make a limited release, if you just put a limited release out that's like, again, like camp Nelson effort. 10 years old, like, everybody be like, Wait a second. 1:03:17 We go and select these all day for $55. You can me. So yeah, they do have a little bit of an issue when it comes to that. But yeah, I mean, I think everybody's pulling form, everybody's kind of really been, you know, this is actually probably been the worst kept secret and bourbon for the longest time. Everybody sort of knew that there was going to be some aged rye release happening at some point. So we're glad that it's finally out there in the open and, you know, I'm excited for it, hopefully get my hands on a bottle or two. And, you know, 1:03:45 hopefully it's better than diamonds. Right. That's all we can. 1:03:51 The bar has been set. 1:03:55 So with that, let's go ahead and we will wrap it up. So again, gentlemen, thank you so much for coming. 1:04:00 going on tonight and joining us on this 200th episode couldn't have picked a better way for this to happen just I mean just sheer luck that it just happened to be on the dropped on the third week of when we do these so it just you think I started planning this out 32 rounds ago but it didn't actually happen that way so let you go ahead and kind of close out each one of yourself so Blake go ahead and go first. Yeah, once again thanks for having me. You know we always like to come on here and jerk around have a good time but it's always fun. So Brian Kenny, thanks for doing this. It's a you know, hopefully we'll have another 200 Here comes in so and the way you crank things out it'll be what 1:04:44 but now so I'm Blake from bourbon or calm and CEO box calm. I said you can find me on all social m

A reboot of a previously released Daniel Marshall “Red Label” that featured Dominican and Ecuadorian tobacco. Be sure to check out this review and many more at: https://www.cigarsnearme.com/blog/

Blended by the legendary Avelino Lara, the Graycliff Original (or Red Label) still remains as a rite of passage for cigar lovers everywhere. Be sure to check out this review and many more at: https://www.cigarsnearme.com/blog/

Harlem vibes

Tomar un martes a las 3pm tiene sus consecuencias y nuestra amiga Carla lo sabe, he aquí su historia. Amor, pasión, fluidos gástricos y una anécdota interesante. @gaboberm @ricardo_huapaya

First, Will and the Greeze talk about prohibition, because they recorded this on Dec. 5 (repeal day). As to be expected, that goes off the rails. Will also talks about some fine whiskeys that he drank at a buddy's house. Then after the 15, they take Evan Williams 12 year (Red Label) for a spin. Enjoy.  

With all the craziness going on in Hollywood these days, it’s damn near impossible to sit around and talk movies without discussing the highly sensitive subject of sexual harassment and its impact on culture and society as a whole. Having said that, I think whenever the TNCC gathers together we always handle any topic with the grace and seriousness that it deserves. Having said that, our attorney insisted we start posting the following on all of our materials put out there for public consumption – DISCLAIMER: The views and opinions expressed by the Tuesday Night Cigar Club panel do not state or reflect those of the company and its management. Furthermore, the assumptions, views, opinions, and insinuations made by the […] The post Episode 62 – Killing Gunther (2017) / Daniel Marshall Red Label cigar / Paulaner Salvator Doppel Bock appeared first on Tuesday Night Cigar Club.

On our debut episode of Fogcast, we discuss the long-awaited Bus Rapid Transit system on Geary (will it finally happen?) and a proposal to allow bars to stay open until 4AM. Diego and Andy try not to get too snarky with each other, but things get a tad personal when they chat about BikeShare and gentrification.

Denne gang sker der noget lidt anderledes, vi smager på noget, vi drikker tit; Buffalo Trace bourbon, vi drikker den ofte i cocktails, men sjældent rent. Vi smager og bedømmer, om den kan stå rent eller den kun fungerer i en old fashion. Derudover smager vi på noget, jeg ikke troede, vi skulle snakke om i Barskabet, nemlig […]

In This week’s episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for days and is perfect to use in Cinnamon rolls—which is what Taunya made in this episode. On the Café side, Melody talks about her love of the Panini and the reason why she didn't prepare anything this week. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: No Knead Enriched Dough Ingredients 447 grams flour 258 grams milk 62 grams sugar 10 grams salt 6 grams instant yeast GOLD label or 9 grams instant yeast RED Label 76 grams butter Instructions Combine flour, sugar, salt, yeast in a mixing bowl. Cut the butter in pieces and distribute with your fingers in the bowl with the dry ingredients (squish the butter between your fingers to make the butter pea sized). Add the milk and mix with a danish whisk or a wooden spoon until distributed and you see no dry spots (about a minute of mixing). Transfer the dough in a greased bowl, cover with saran wrap  (or put in a tupperware container) and leave on the counter for 30 to 45 minutes. Then transfer to the refrigerator. To Make Cinnamon Rolls Ingredients 3 tbsp Melted butter (can use more or less butter, your choice) 1 cup white sugar 1 cup brown sugar 2 tbsp cinnamon 1/3 cup toasted pecans (optional) Instructions Mix the 2 sugars,1/4 cup of pecans  in a bowl with the cinnamon and set aside. Take the dough from the refrigerator. Liberally flour your rolling surface and the top of the dough. Roll the dough to approx. 10 X 18”.  Brush surface liberally with the melted butter. Coat the entire surface with the cinnamon and sugar mixture to approx. 1/8 of an inch of thickness. Starting in the center with the long side of the rectangle facing you, pinch and fold the dough over, and then move your hands outward to pinch and fold the entire length, then carefully roll the dough (tightly, but don’t worry too much), until you have a nice long log. With seam side on the bottom, then cut the log in 1 ¾ inch width increments. Transfer each roll to a greased springform pan with the cross-section facing up. You should be able to fit all the rolls comfortably. Proof for approx. 90 minutes or until the dough springs back ¾ of the way after lightly pressing a side. Bake in the oven @350 degrees for approximately 35 minutes or until the top is a nice golden brown. Remove from oven, and remove the springform sides and allow to cool. Top with more pecans, Goo, and confectioner sugar, or any other topping you wish Goo Ingredients 1 stick of butter 280 grams brown sugar 80 grams honey 60 grams heavy cream 60 grams water   Instructions In a small saucepan heat butter & sugar until bowl and until the sugar has dissolved (about 5 minutes). It will look like lava. Meanwhile, in a small bowl combine the other ingredients and mix. When the sugar mixture is ready, remove from heat and add the honey/cream mixture to the sugar/butter mixture. Mix until blended, about 30 seconds, allow to cool to warm and store in a squeeze bottle or glass jar for up to 2 weeks.

Porn Star Karaoke – The Tom Gulley Show – Sardo’s Bar in Burbank – Sing with the Porn Stars – Crazy Karaoke XXX stories – Molly The Pink Pony – Ho the Photographer – The Red Label – Las Vegas and Los Angeles Porn Star Karaoke Sardos Bar in Burbank 259 North Pass Avenue, Burbank, […] The post 119 Porn Star Karaoke – Talking Dirty with Rebecca Love appeared first on Adult Film Star Network.

Regular guest host, Craig Schneider, joins Bob and Dale this week. Bob interviews Bryan White from 13th Floor cigars. The guys offer differing opinions about the Cigar of the Week, the 13th Floor Foundation Series Robusto. Also this week, Dan Welsh, owner of New Havana Cigars is the guest on"What's Hot, What's Not, What's Next." Cigar of the Week - 13th Floor Foundation Series Robusto 13th Floor is a very new cigar from Bryan White. The cigar features a flavorful Ecuadorian Sumatra wrapper, Ecuadorian binder, and filler from Nicaragua. Bryan worked with Willie Herrera at El Titan de Bronze to develop this cigar. The Foundation Series comes in three sizes: Robusto (5X50), Toro (6x52) and Churchill (7x50). You can follow Bryan on Twitter as smokinonthe13th and the web site is http://www.13thfloorcigars.com/. Dark Side - CUABA DIVINOS Rob from Friends of Habanos has this to say about the Cuaba Divinos: With older siblings like Traditional and Generoso plus parents like Diadema and Salomones....you may think that the baby Divino will carry on the anemic flavour bloodline. Not so. I sit here before you smoking a March 07 Divino and it is a wild child of the highest order. What a mongrel it is. Full of pepper spice and deep rich tobacco. Full bodied powerhouse whose only intention is to smack you in the mouth. How embarassed of its famiy it must be....no doubt it will be seeking a court hearing to disassociate itself from the bland siblings and Brady Bunch parents. Outside of some opening bitter chocolate I got nothing out of this Divino except tobacco, pepper and pain....I am thrilled. Way too young to evaluate but it will be a cracker of a cigar with some time to age. What else have you been smokin' Dale? Hoyo de Monterrey Reposado Robusto, 5.25" x 54 - Packaged in cedar sleeves with a total of 3 bands, this cigar screams up from the shelves "buy me!". The cigars are rested in cedar for 4-6 months while aging, thus the Reposado en Cedros moniker. Medium bodied with an intense cedar aroma and flavor, the cigar is quite pleasant for the first 2/3. Not many other flavors can rise up above that strong cedar woodiness. Room 101 - A more reasonably sized Toro than the monster I had a couple weeks ago. Still strong, but this time with flavor and no harshness. I really enjoyed this one. Liga Privada Flying Pig - the cigar I ended up smoking as my quiet time/birthday cigar. What else have you been smokin' Craig? Tatuaje SW Reserva Maduro - Absolutely excellent experience. Possibly the best Tat I've ever had. Tatuaje Boris - A good cigar with nice 'baking spice' flavors. This has matured and started changing in the year since its release. Not as full flavored as it once was but it is shaping up to be a cigar that performs well with its age. Diamond Crown Maximus Robusto - Lovely honey core with decent strength and terrific flavor. Worth trying. Worth trying AGAIN. What else have you been smokin' Bob? La Herencia Black Label, Red Label, Yellow Label, White Label - Manufactured in Ybor City by a father / son team. (See our interview with Abraham and Roberto on smugmug.) Excellent construction, the cigars range in strength from mild to full but all exhibit soft shoulders from being well blended and aged. Smoke is smooth and flavorful across the line. Also available on-line and Tabacalera Ramirez is now opening a factory in Nicaragua while working to begin distribution across the country. If you are in the Tampa area, stop and say hello and get a deal on some fine cigars. Joya de Nicaragua Classico - Joya de Nicaragua was once an extremely popular cigar here in the US. Then came the Sandinistas and an embargo to suddenly shut off their largest market and their factory. But the people behind JdN were stubborn and they fought to reopen the factory with new ownership and developed new markets around the world to wait out the political whims of their own and our governments. When JdN returned to the US they found their old distribution channels gone and a new generation of smokers that did not recognize the brand. Undeterred, the factory family (jobs are obtained through family members and personal recommendations) drove on creating the Antanos, the multi-wrapper Celebration, and in 2000 a reblend of their flagship, the Classico. Available in five sizes, Churchill, Toro, Lonsdale, Torpedo and my selection the Robusto. This is a mild-medium flavored cigar with a Nicaraguan grown Criollo wrapper. JdN is a finely crafted cigar (some of the rollers have been there for 50 years) that is skillfully aged with great attention to detail and finish. This cigar has been made in the same factory since its introduction in 1963 and by a proud ensemble of workers that fought for the survival of the brand. This pride is evident in every cigar bearing the name. Great aged tobacco flavors with slight leather and nuts. Excellent smoke. Illusione Cuchillos Cubanos - Thanks to Joe Fuller of Fuller's Pullers for sending these out. A mixed filler cigar with nice flavors and a respectable price. Easy recommendation as a value cigar at just over $3 each in five packs. What's My Band? - #927 from Bruce Berg; Punch London Club September Palio Cutter Contest Winner: Kris Allen from Mineral Wells, Tx won the classic black Palio Cutter. Enter the October contest now to win a gold Palio Cutter. Do you have a Herf Line Review? If you call and leave a cigar review on the herf line and it is played on the show, you will receive a DogWatch Cigar Radio patch! You can reach the Herfline at 321-594-4373 - or cigar.radio on Skype. You can also send email to theshow@cigarmedia.tv. Origin of the term HERF: From Cigar Craig, http://cigarcraig.wordpress.com/2009/09/29/the-origin-of-the-word-herf/ Do you have a suggestion for the unbanded cigar of the week? Every week Bob and Dale include an “unbanded cigar” segment in their show in which they smoke a cigar without any markings and give their honest opinions. Bob then opens a sealed envelope and discovers the cigar’s name and manufacturer. If you have suggestions for the "What's My Band?" segment, please send them to liz@cigarmedia.tv. Thanks to Michael Howe for bumpers and special effects in this show. Music provided by the Figurados from their new album, "Lesson Two," and The Surfonics.