Podcasts about trade bureau

The Wonderful World of Wine (WWW) Episode 289 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Beyond the Bottle Episode Focus: Unveiling the realities of the wine industry, from mass production to packaging and closures. Breaking Free from the Mass-Produced Maze Kim and Mark kick off the show by urging listeners to reconsider their reliance on mass-produced wines. They define "mass-produced" wines They discuss the common pricing range for these wines, typically falling within the budget-friendly bracket, but highlight the trade-offs in flavor complexity and overall experience. The hosts emphasize the importance of seeking out smaller producers and unique wines for a more rewarding journey into the world of wine. California's Bulk Wine Blues The conversation shifts to the current state of California's bulk wine market. Kim and Mark delve into the reasons why there's a lack of demand for California's bulk wine. They discuss oversupply, changing consumer preferences, and the impact of global competition on the market. TTB & America's Grape Variety Shortage: A Regulatory Tale The hosts explore the fascinating and often complex world of wine regulations, focusing on the TTB (Alcohol and Tobacco Tax and Trade Bureau). They discuss how these regulations have contributed to the current grape variety shortage in America. Glass Matters: Imported vs. US Wine Bottles The focus moves to the often-overlooked aspect of wine packaging: glass bottles. Kim and Mark compare and contrast imported and US-made wine bottles, discussing environmental impact. Cork vs. Screw Cap: What Is Best For A Brand The episode concludes with a debate on cork versus screw cap closures. Kim and Mark discuss the traditional appeal of cork, its potential for aging, and the risk of cork taint. They then explore the benefits of screw caps. They provide tips on why consumers should consider purchasing screw cap wines for everyday enjoyment, and the impact of modern screw cap technology. Cheers Kim and Mark

This is the weekly newspaper column.America's first AVA 7-19-2023American Viticultural Areas attempt to tie wines to places. Ideally, vineyards in a specific AVA share similarities in soil, climate, geology, and elevation. Those various things, along with human interaction, comprise what winemakers call “terroir.”By definition, an AVA is a wine grape-growing region that provides an official appellation designation for the mutual benefit of wineries and consumers. Winemakers want consumers to know about their unique geographic pedigree in the belief wines from a specific area possess distinctive characteristics. Consumers seek wines from a particular AVA for the same reason.If a wine label claims the contents come from an AVA, at least 85% of the grapes used to make the wine must have been grown in the AVA. In addition, the wine must be fully finished in the state where the AVA is located.Stone Hill Winery, Missouri  by Picasa 2.0Boundaries of AVAs and rules governing them are set by the Tax and Trade Bureau of the United States Department of the Treasury. Prior to 2003, the rules were set by the Treasury's Bureau of Alcohol, Tobacco and Firearms. Prior to 1980, before the AVA system, appellations were designated by state or county boundaries. All those appellations were grandfathered, which is why you see some wines labeled “New York State” or “Sonoma County.”The first designated AVA may surprise you: Augusta, Missouri. Wine vines were first planted in Missouri in the 1830s by German immigrants near the town of Hermann on the banks of the Missouri River, 50 miles west of St. Louis. Rocky soils were unsuitable for many crops, but such soils work fine for wine vines. By the 1850s, the area had more than 60 wineries and produced more than 10,000 gallons of wine a year. The area was known as the “New Rhineland.”Sadly, the insanity of Prohibition virtually destroyed Missouri wine grape growing. The government tried to make up for its blunders when the AVA system was created. Citing significant cultural history and distinct terroir—ancient glacial soils—the Augusta AVA beat out Napa for the title of America's first AVA.Tasting notes:• Scout & Cellar Scout Wild Sauvignon Blanc: Fits classic sauvignon blanc “salad in a glass” profile. Solid easy drinker, fresh, smooth, tasty. $18-19 Link to my review• Stoller Family Estate Chardonnay, Dundee Hills 2021: Vibrant with crisp acidity, vivid fruit and aromas. Fermentation and aging primarily in stainless steel preserves aroma, acidity, and pure chardonnay citrusy flavors. $18-25 Link to my reviewLast round: Policeman: “Do you know why I pulled you over?” Me: “Look, if you have already forgotten, I am not about to remind you, officer.” Wine time.Since you subscribe to my newsletter, it follows you enjoy wine and humor and are an adventurous, inquisitive person. Each morning, The Sample sends you one article from a random blog or newsletter that matches your interests. When you find one you like, you can subscribe to the writer with one click. To give it a try  Click hereGus Clemens on Wine is reader-supported. If you enjoy, please upgrade to a paid subscription ($5/month) to access complete archives and bonus material. Opt out any time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

This is the weekly newspaper column.Wine sales statistics 2-1-2023Which of these statements about the wine industry is correct?Demand decreases, the industry faces rocky times. The industry is doing fine, even if volume is down, value is steady. The industry has a rosy future as drinkers switch to higher-priced wine.Rob McMillan of Silicon Valley Bank—a go-to source—says “anyone who says they know what's happening to total sales is fooling themselves.” There simply is no reliable source of wine sales statistics.Wine sales data is a confusing mix of proprietary data, estimates, modeling, and retail sales numbers that do not include key statistics. Each of the most respected data sources report different and incomplete numbers. It all depends on what beans are counted.• Gomberg Fredrikson may be the most comprehensive. It uses a variety of sales and and tax data and modeling. But counting everything is impossible, as they admit, and access to their report is expensive.• Nielsen scans sales data from the country's biggest national and regional retailers. But, whoops, they don't count Trader Joe's and Costco. Nielsen also doesn't include independent groceries, small wine shops, direct-to-consumer (DTC), and on-premise sales. That is a Grand Canyon of missing data.• SipSource gets its numbers from the country's biggest wholesalers. It does not include DTC, smaller wholesalers and importers.• Impact Databank includes modeling and estimates from the company that owns the Wine Spectator. It effectively tracks sales of the country's biggest brands. Misses most of the rest.• Ship Compliant delivers the best look at DTC sales, but that is only a slice of the pie.• Federal and state agencies have some of the best information derived from tax collections. Trouble is, there is input overload. There are 50 states, the Alcohol and Tobacco Tax and Trade Bureau, and the Commerce Department. Good luck finding all that and excluding duplications.So, is the U.S. wine industry doing good, treading water, slowly declining, or in trouble? It depends on who is counting and what they are counting. Wine is made by thousands upon thousands of people and sold in thousands and thousands of outlets. Bottom line: nobody really knows. It can drive someone to drink. Maybe wine.Tasting notes• Mateus Dry Rosé 2021: classic beginner pour for Boomers; half century later remains quaffable. $10-11 Link to my review• Cannonball Sauvignon Blanc, California 2020: excellent under-$20 Cali sauv blanc. Vivid citrus, Meyer lemon, lime flavors framed by tangy acidity. $14-15 Link to my reviewLast round: I just ran over one of Snow White's dwarfs. He wasn't Happy. Wine time.This is a reader-supported publication. A paid subscription ($5/month) gives you access to bonus material and complete archives. Opt out at any time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

As part of our series on breweries opening a second location, we have episodes with Mike Doble about opening a second location during an epidemic (episode 48) and recently we launched our episode with Morgan Halska and Ryan Bandy of Indeed Brewing as they share information about opening a 2nd brewery in another state. In this episode we are talking to a brewery that opened a second brewery within their existing brewery. Sorry if I lost you there… It is more of a branding and product differentiation thing and not so much a location thing.  But none the less a second set of branding, licensing, Alcohol and Tobacco Tax and Trade Bureau or TTB approvals, production runs and distribution does have its own unique set of challenges. And, in addition to having 2 breweries in one location they have also taken naming their beers to a new level of fun and creativity.  Beers such as YOLO Is My Strategy, Imperial Murder Hornet is my safe word, Bluegrass Mosh Pit, and A Fine Tapestry Of Profanity. Find a comfortable place to sit, grab a glass of your favorite beer, kick back and relax and listen in as Danielle and Travis chat with Tom Dufek of Young Blood Beer Company and the Saturday Beer Company in Madison, Wisconsin, as he shares information about himself, the Young Blood Beer Company and Saturday Beer Company as well as their unique names and naming process. Cheers!

 A unique combination of education and experience brought Rachel Martin to launch Oceano Wines with husband and co-proprietor, Kurt Deutsch in 2016. A Virginia native, Martin was present at the inception of what is now considered one of that state's premier wine producers, Boxwood Estate Winery, in 2005. As Executive Vice President of Winery Operations, Martin's job was to oversee all facets of production, sales and marketing of Boxwood's award-winning whites, rosés and Bordeaux-style red blends. After earning a Bachelor of Fine Arts from the School of the Museum of Fine Arts (Boston/Tufts University), Martin decided to make her love of wine a full-time vocation. She parlayed a degree in Viticulture and Enology from Napa Valley College into a spot in the prestigious Sensory Evaluation program at the University of Bordeaux School of Enology. And from there, Martin ushered in the very first wines at Boxwood, located in Middleburg, a bucolic area previously better known for horses than vines. Appreciating the distinctiveness of Middleburg's terroir, Martin spearheaded the move toward securing a coveted American Viticultural Area designation from the Alcohol and Tobacco Tax and Trade Bureau, the federal agency charged with evaluating the merits of all such applications. The petition she authored on behalf of the region was approved in 2012, making Middleburg Virginia the state's seventh AVA. Martin's forward thinking led directly to Middleburg having its own wine identity separate from the more generic Virginia designation, making her well suited to again start from scratch with Oceano Wines. None other than the esteemed author Jancis Robinson noted Martin's marketing savvy in her book “American Wine.” Martin is a member of Les Dames d'Escoffier International New York and Washington, D.C chapters and was the first woman to be inducted into the District of Columbia chapter of the International Wine & Food Society. A founding board member, she is also closely involved with the beverage/culinary aspects of the annual Middleburg Film Festival.  Hear her here.

Even chocolate companies and wineries need toxicologists. Alexandria G. Lau, ToxStrategies Inc., has worked for both and shares her experiences with co-hosts Anne Chappelle and David Faulkner. They also discuss the research and development that goes into new food products and how toxicologists play a role in food safety.About the GuestAlexandria G. Lau, PhD, DABT, ToxStrategies Inc., is a toxicologist with a decade of experience in the food and beverage industry. She has extensive knowledge of global regulations related to consumer products, including pesticides (US Environmental Protection Agency), food and packaging (US Food and Drug Administration, European Food Safety Authority), and alcoholic beverages (Alcohol and Tobacco Tax and Trade Bureau).  Working for a prominent vineyard/winery, Dr. Lau managed the company's global quality and food safety efforts, decreasing pesticide use and overseeing growers and vintners to ensure global regulatory compliance and supply chain flexibility. For a major food product manufacturer, she managed a large portfolio of products and food safety initiatives, developing and maintaining global policies, standards, and programs for everything from contaminant/allergen management to labeling and stakeholder communication. Dr. Lau also served at a senior level for a global manufacturer of consumer products, working in safety assessment and regulatory toxicology to support development of pest control products, ensuring regulatory compliance that included California Proposition 65. Dr. Lau earned her PhD in toxicology and pharmacology from the University of Arizona, Tucson. She maintains a current and robust body of expertise through frequent continuing education and participation in professional associations and scientific conferences. She is often an invited speaker for association and industry events, and she has published extensively in the scientific literature. She also serves as an invited reviewer for the journals Toxicology Research and Application and Toxicological Sciences.

The Alcohol and Tobacco Tax and Trade Bureau is scrutinizing sports sponsorships struck by bev-alc producers and distributors. How can brewers play in this space without running afoul of the government agency? McDermott Will & Emery's Alva Mather and Nichole Shustack offer their opinions on the Brewbound Podcast.

Senators have unveiled a cannabis operation and opportunity act allowing recreational users over 21 to purchase up to 10 ounces a day. This policy will put cannabis under 4 federal bureaus: United States Food Administration; Alcohol, Tobacco, and Tax Administration; Trade Bureau under the Treasury Department; and the Bureau of Alcohol, Tobacco, Firearms, and Explosives. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

In this Part 2, we continue our conversation with Marshall Fawley from Lehrman Beverage Law about making booze the legal way. Tune in to keep the lawman at bay. Special thanks to our sponsor Nota. Sources: Alcohol and Tobacco Tax and Trade Bureau website post about ‘Home Distilling’ American Bar Association Law Practice Today article by Elizabeth J. Palmer ‘Mainstreaming Moonshine: A Q&A with a Young Lawyer Turned Master Distiller’ NPR article by Alastair Bland ‘Making Moonshine at Home is On the Rise. But It’s Still Illegal’

In this Part 2, we continue our conversation with Marshall Fawley from Lehrman Beverage Law about making booze the legal way. Tune in to keep the lawman at bay. Special thanks to our sponsor Nota. Sources: Alcohol and Tobacco Tax and Trade Bureau website post about ‘Home Distilling' American Bar Association Law Practice Today article by Elizabeth J. Palmer ‘Mainstreaming Moonshine: A Q&A with a Young Lawyer Turned Master Distiller' NPR article by Alastair Bland ‘Making Moonshine at Home is On the Rise. But It's Still Illegal'

In this two-part series, we talk about the legalities of making alcohol at home. Depending on whether it’s beer, wine, or liquor, the law has vastly different things to say about it. Marshall Fawley from Lehrman Beverage Law stops by to pour some knowledge on us. Special thanks to our sponsor Nota. Sources: Alcohol and Tobacco Tax and Trade Bureau website post about ‘Home Distilling’ American Bar Association Law Practice Today article by Elizabeth J. Palmer ‘Mainstreaming Moonshine: A Q&A with a Young Lawyer Turned Master Distiller’ NPR article by Alastair Bland ‘Making Moonshine at Home is On the Rise. But It’s Still Illegal’

In this two-part series, we talk about the legalities of making alcohol at home. Depending on whether it's beer, wine, or liquor, the law has vastly different things to say about it. Marshall Fawley from Lehrman Beverage Law stops by to pour some knowledge on us. Special thanks to our sponsor Nota. Sources: Alcohol and Tobacco Tax and Trade Bureau website post about ‘Home Distilling' American Bar Association Law Practice Today article by Elizabeth J. Palmer ‘Mainstreaming Moonshine: A Q&A with a Young Lawyer Turned Master Distiller' NPR article by Alastair Bland ‘Making Moonshine at Home is On the Rise. But It's Still Illegal'

CU On The Air welcomes Janel Owens, associate professor in the Department of Chemistry and Biochemistry at the University of Colorado Colorado Springs. While she teaches courses and applied analytical chemistry, including environmental chemistry and forensic chemistry, Owens is also a certified whiskey chemist with the Federal Alcohol Tobacco Tax and Trade Bureau. The TTB, … Continue reading Sláinte! We Toast UCCS Professor Janel Owens’ Whiskey Research →

We brought in Rep Pauline Wendzel of District 79 to chat about the slew of alcohol bills that are upcoming in the state legislature of Michigan, all tied together, and all reliant on each other.  She talks about her love of sours and sneaks in some of her favorite breweries not in her area!  OWNERS NOTE** As someone who loves beer, seeing these updates happening in all aspects of the brewing (and alcohol) world is simply amazing, and great work done by our brewers who still need our help at this time and the representatives around our state looking to help these businesses from the crutches of laws that were made before we exploded in craft brewery, winery, and distilleries in our state.REP WENDZEL NOTE** Wanted to follow up on one thing that was said about coins/tokens at beer festivals and to make sure to clarify the language in HB 5347(4) BEER THAT IS DISPENSED TO CONSUMERS FOR SHOWCASING BEER AT A BEER FESTIVAL IS CONSIDERED A SAMPLE. A HOLDER OF A SPECIAL LICENSE ISSUED UNDER THIS SECTION MAY OFFER BEER DESCRIBED IN THIS SUBSECTION WITHOUT CONSIDERATION.HB 5341 BREWPUBS (Wendzel) Updates provision related to brewpub license conditions.HB 5342 MICRO BREWERS (Wendzel) Eliminates allowing certain micro brewers to deliver beer to retailers and clarifies electronic advertising procedures.HB 5343 MICRO BREWERS (Wendzel) Increases self-distribution limit of micro brewers.HB 5344 MICRO BREWERS (Wendzel) Eliminates allowing certain micro brewers to refund money to retailers for returned beer.HB 5345 BREWERS (Wentworth) Modifies required intervals to pay beer tax and increases production threshold for a brewer to claim a credit or refund.HB 5346 WINE TAX (Wentworth) Modifies required intervals to pay wine tax.HB 5347 BEER FESTIVALS (Garza) Modifies beer festivals special license requirements.HB 5348 LIQUOR CONTROL COMMISSION (Garza) Modifies certain provisions of salesperson license accreditation program.HB 5349 OUTSTATE BEER (Hall) Provides certain exceptions fir successor manufacturer or successor outstate seller of beer not assigned a brand extension.HB 5350 OUTSTATE WINE (Hall) Provides certain exceptions for successor manufacturer or successor outstate seller of wine not assigned a brand extension.HB 5351 LIQUOR (Filler) Provides for definition of a successor to a supplier that continues in business.HB 5352 LIQUOR (Filler) Revises procedure for manufacturer canceling agreement with wholesaler.HB 5353 BEER GROWLERS (Cambensy) Eliminates requirement that beer sold in a growler have a registration number.HB 5354 BREWPUBS (Cambensy) Eliminates certain labeling for a brewpub.HB 5355 LIQUOR (Cambensy) Eliminates requirement for manufacturer or wholesaler to provide proof of valid label from United State Alcohol and Tobacco Tax and Trade Bureau under certain circumstances.HB 5400 MICRO BREWERS (Garza) Updates cross reference to section about micro brewers selling beer to retailers.Support MI Brewing - http://www.supportmibrewing.comSubscribe to Better on Draft - https://plnk.to/BODSpotify - https://open.spotify.com/show/0rofqU5VHPmEjcGLwJbocmiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740Subscribe to Better on Draft Archive (Episodes 1-145) -Spotify - https://open.spotify.com/show/5EADA1tifaLAoxd6THbRRsiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-podcast-archive/id1450538812Subscribe to The Brewz Brothaz -Spotify - https://open.spotify.com/show/31iofThmMV9vHblkod5qK5iTunes - https://podcasts.apple.com/us/podcast/the-brewz-brothaz-better-on-draft/id1443234432Subscribe to The Beer Tour GuySpotify - https://open.spotify.com/show/3enGxubfQFop2ppdQjuVNRiTunes - https://podcasts.apple.com/us/podcast/beer-tour-guy-podcast-better-on-draft/id1266857083https://www.twitter.com/betterondrafthttps://www.facebook.com/betterondrafthttps://www.untappd.com/bodpodcasthttps://www.youtube.com/c/betterondrafthttps://www.instagram.com/betterondraft

John and Bill from Athletic Brewing take the time out of their busy day to chat about NA beers and how the industry is starting to change. We discuss how Bill was looking to remove the alcohol from his life but still wanted to enjoy a flavorful craft beer with his food, and John discusses the intricacies of making NA beer and the very few 'happy' accidents that sadly have to be diluted and poured.We discuss how Michigan is one of five states that considers NA beer as regular beer, and we announce that Athletic Brewing will be in Michigan starting July 1st.Segment 2 we discuss the news including (as promised) a lot of upcoming bills in Michigan to update the liquor laws (this is not all of them but many who rely on each other to pass). We also go over the top ten breweries in Michigan by 2019 barrels and look into the future! All of that and more!HB 5341 BREWPUBS (Wendzel) Updates provision related to brewpub license conditions.HB 5342 MICRO BREWERS (Wendzel) Eliminates allowing certain micro brewers to deliver beer to retailers and clarifies electronic advertising procedures.HB 5343 MICRO BREWERS (Wendzel) Increases self-distribution limit of micro brewers.HB 5344 MICRO BREWERS (Wendzel) Eliminates allowing certain micro brewers to refund money to retailers for returned beer.HB 5345 BREWERS (Wentworth) Modifies required intervals to pay beer tax and increases production threshold for a brewer to claim a credit or refund.HB 5346 WINE TAX (Wentworth) Modifies required intervals to pay wine tax.HB 5347 BEER FESTIVALS (Garza) Modifies beer festivals special license requirements.HB 5348 LIQUOR CONTROL COMMISSION (Garza) Modifies certain provisions of salesperson license accreditation program.HB 5349 OUTSTATE BEER (Hall) Provides certain exceptions fir successor manufacturer or successor outstate seller of beer not assigned a brand extension.HB 5350 OUTSTATE WINE (Hall) Provides certain exceptions for successor manufacturer or successor outstate seller of wine not assigned a brand extension.HB 5351 LIQUOR (Filler) Provides for definition of a successor to a supplier that continues in business.HB 5352 LIQUOR (Filler) Revises procedure for manufacturer canceling agreement with wholesaler.HB 5353 BEER GROWLERS (Cambensy) Eliminates requirement that beer sold in a growler have a registration number.HB 5354 BREWPUBS (Cambensy) Eliminates certain labeling for a brewpub.HB 5355 LIQUOR (Cambensy) Eliminates requirement for manufacturer or wholesaler to provide proof of valid label from United State Alcohol and Tobacco Tax and Trade Bureau under certain circumstances.HB 5400 MICRO BREWERS (Garza) Updates cross reference to section about micro brewers selling beer to retailers.Please note Segment 3 is video only!  Head over to our Youtube or Facebook page to see it, and you can join us every Friday at 7pm EST at www.facebook.com/betterondraftSupport MI Brewing - http://www.supportmibrewing.comGo Tip Em - http://gotipem.com/Rally For Restaurants - https://rallyforrestaurants.com/Stage It - https://www.stageit.com/Subscribe to Better on Draft - https://plnk.to/BODSpotify - https://open.spotify.com/show/0rofqU5VHPmEjcGLwJbocmiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740Subscribe to Better on Draft Archive (Episodes 1-145) -Spotify - https://open.spotify.com/show/5EADA1tifaLAoxd6THbRRsiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-podcast-archive/id1450538812Subscribe to The Brewz Brothaz -Spotify - https://open.spotify.com/show/31iofThmMV9vHblkod5qK5iTunes - https://podcasts.apple.com/us/podcast/the-brewz-brothaz-better-on-draft/id1443234432Subscribe to The Beer Tour GuySpotify - https://open.spotify.com/show/3enGxubfQFop2ppdQjuVNRiTunes - https://podcasts.apple.com/us/podcast/beer-tour-guy-podcast-better-on-draft/id1266857083https://www.twitter.com/betterondrafthttps://www.facebook.com/betterondrafthttps://www.untappd.com/bodpodcasthttps://www.youtube.com/c/betterondrafthttps://www.instagram.com/betterondraft

Today’s episode features one of the largest spirits companies you might not know much about. You’ve heard of brands like Ezra Brooks, Rebel Yell, and Blood Oath, but there is a lot to discover about Luxco. We sit down with Philip Lux, Global Brand Ambassador at Lux Row Distillers and son of CEO Don Lux, as he guides us through the family history of the Lux’s along with their acquisitions of bourbon brands. Then we also get the inside scoop on what’s happening at Lux Row Distillers. After sourcing whiskey for many years, it became apparent they needed to build a distillery and they did it right in Bardstown, KY. We discuss the future of the brands and how they plan to grow and evolve. Don’t sleep on this location during your bourbon trail visit because the facility is incredible. Show Partners: The University of Louisville has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at uofl.me/bourbonpursuit. Find out what it’s like to taste whiskey straight from the barrel with Barrell Craft Spirits. Learn more at BarrellBourbon.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: Black Market Liquor Sales: https://www.forbes.com/sites/fredminnick/2020/03/19/wholesalers-warn-of-black-market-liquor-if-liquor-stores-close-amidst-coronavirus/#3b5445042e88 Supporting Spirits United: https://p2a.co/JRoHtT8 Bourbon Pursuit USBG Fundraiser: bourbonpursuit.com/usbg Bourbon Crypto: https://www.coindesk.com/wave-financial-to-tokenize-20m-worth-of-bourbon-for-new-whiskey-fund Pat Heist on TedX: https://www.youtube.com/watch?v=oSLWEnz-1mc This week’s Above the Char with Fred Minnick talks about supporting craft distilleries. What was your introduction to bourbon? How did you get into the business? What stands out about bourbon when you are traveling? Talk about the difference between Luxco and Lux Row. Did your dad ever tell you about how he had the foresight to acquire all these brands? Tell us the story of David Nicholson. Talk about Blood Oath. Was Rebel Yell acquired the same time as David Nicholson? Tell us about your bourbon portfolio. When did you break ground on the facility? Why did you decide to build in Bardstown and not St. Louis? What is the difference between regular David Nicholson and the reserve? Tell us about your still and capacity. Any worries about your bourbon being ready in 4 years? Are you trying to replicate the existing flavor profiles? What is your storage capacity? What is something that people might not know about your brands? When is the Lux Bourbon coming? Any plans to use this facility to support Luxco? What issues have you had starting a distillery? 0:00 If you have a bachelor's degree and live anywhere in the United States, there's now a way for you to take your bourbon education to the next level. The distilled spirits business certificate from the University of Louisville is a six course online program that will prepare you for the business side of the spirits industry offered by the AACSB accredited college of business. This certificate is taught by business professors and industry leaders from Brown Forman beam Suntory jack daniels and more. join this one of a kind experience and prepare for your next adventure. get enrolled into this online program at U of l.me. Slash bourbon pursuit. 0:38 Let's kind of talk about you know your history your your upbringing, because because you're you're young strapping lad your last names luck, so obviously you have something to do around here. Yeah. 1:00 Welcome back, everybody. It's Episode 246 of bourbon pursuit. I'm Kenny, one of the hosts. And here's your Cova 19 updates because a lot has changed since last week. Texas has temporarily adjusted its laws to be more lenient on the drinks industry and are now allowing alcohol as a part of to go orders. This is pretty big news because we know that anything in Texas that is regulated by alcohol is very, very hard to change. And they are also in listening distributor trucks that are designated for alcohol only delivery to support grocers and delivery needs during this time for roses distillery will temporarily suspend their operations of us distillery located in Lawrenceburg, Kentucky, and that began on March 20 of 2020. And based on the current situation for roses expects to commence operations once again on April 6 of 2020. A new statement by the wine and spirits wholesalers of America or known as the W swa their CEO and President Michelle Cosmo warns that in a crisis 2:00 consequences are major concerns for industries and private citizens. And they implore all governors to keep Wine and Spirits retailers open as to not encourage bad actors to pop up black market liquor operations. Other industry partners including the distilled spirits Council of the United States, otherwise known as discus has made a similar statement. And Fred MiniK recently published an article on Forbes, referring to the actions taken by the state of Pennsylvania, where they closed the doors of all alcohol stores in the state that the same thing could happen to them, as it did during Prohibition. And you can read more with his article to the link in our show notes. Right now, many other distilleries are making hand sanitizer. Back on March 20 of 2020, the FDA issued a new guidance for the temporary manufacturing of hand sanitizer by companies and entities that are not currently regulated by the FDA as a drug manufacturer. The TTB or the Tobacco Tax and Trade Bureau has found that it isn't necessary and desirable to waive provisions of internal 3:00 Revenue law with regard to distilled spirits, and therefore is providing certain exemptions and operations to distilled spirits permittees who wish to produce ethanol based hand sanitizers to address the demand during this emergency. any existing DSP can immediately commence production of hand sanitizer or ethanol for use in hand sanitizer without having to obtain authorization first. These measures are generally authorized under authorities that apply in disaster situations, and are right now approved through June 30 of 2020. There are now over 50 distilleries across the US that have switched to making hand sanitizer including big ones like wilderness trail, smooth Ambler town branch, rabbit hole, old Forester, and there's many more craft distilleries across the nation like co vault, Illinois, Coursera in Tennessee, and Caledonia spirits in Texas. I would love to be able to give everyone a shout out on here but you can contact your local distillery to see if they had any available Republic purchase in a day. 4:00 There's a lot of giving going on by bigger corporations. And here's some of the highlights. Beam Satori and southern Glaser's are donating $1 million to support the impacted bar and restaurant employees. Beam centaurea is also working with other distributors across various states, including major brands, badger liquor, Fenway associates, Allied beverage Corp, Empire distributors, best brands, horizon beverage group and more to provide donations to local organizations that will further help to support in the trade of their respective communities. biagio has also pledged $1 million to the US VG or the United States bartenders guild and their emergency assistance fun for Cova 19. biagio is also doing another million euros to support bartenders in the United Kingdom with a million million pounds. Brown Forman is donating $1 million to us big the restaurant workers Community Foundation and one level is separating between those three different organizations. gallows, New Amsterdam vodka and barstool sports 5:00 created a new t shirt highlighting support your local bartender program, where 100% of the net proceeds will go to us bartenders guild foundation. And additionally New Amsterdam will donate $5 for every t shirt purchased. Jamison donates another 500,000 to the US big mixers distillery in Philadelphia have made a $10,000 donation to the US BG patrol is donating $1 million to three different organizations. You have the children of restaurant employees otherwise known as core, another round another rally and the James Beard Foundation. Sasa rack and fireball Have you started a GoFundMe called the world's biggest tip jar by starting it off with $100,000 donation, and it will match all contributions up to $400,000 donations with everything going to tax exempt organizations. Tito's is donating $1 million between four organizations focused on those in the industry. We have the core, US big Southern smoke and the world central kitchen. They're all 6:00 pledging another additional $1 million as further needs are seen. Zamora is donating 400,000 euros to charities such as Caritas, the Red Cross and the food bank foundation. Yelp, who you all know the app is providing $25 million in relief in the form of waived advertising fees and free advertising, products services and more that during this period. 6:24 In addition, we're trying to do our part as well. bourbon pursuit we have our own fundraiser going to help support the US BG or the United States bartenders Guild. So at this time, you can go and you can win bottles of pursuit series and our latest peril picks from will it go to bourbon pursuit.com slash USB G to get entered into our raffle? We appreciate all the support. 6:47 Discuss that we talked about a little bit early before the distilled spirits Council of the United States is now asking the government to include distillers in the Cova 19 Relief Fund. distilleries across the nation have close tasting rooms suspended to 7:00 And cancel large events to limit the exposure of Cova 19. As a result, the Steelers have been forced to make difficult decisions, including in some cases shutting down production in laying off staff. As a result, many distilleries may not be able to survive during this crisis. distillers right now employ 1.6 million people across the country and generate 180 billion dollars in economic activity for the United States. You can help take action by supporting spirits united with your name and vote with the link in our show notes. This story poured out a little bit over last week, and I'm sure many people know about it, but we need to report on anyway because we all know about jack rose. It's that iconic whiskey bar in DC that's owned and operated by Bill Thomas. But you've heard back on episode 67 and 127. They're putting up all 2700 bottles for sale. In response to the escalating health and economic crisis. The public can now search through their treasure trove by stopping into the bar 8:00 browsing their whiskey Bible menu which is also available online and talking to Bill Thomas himself, you can order anything you want. That could mean 20 or 30 year old pours in our bag or MacAllan hard to find bullet family estates or jack roses own private barrels that are made in collaboration with Blanton's and other distilleries. The drums will be packaged in little sealed bottles that could be kept on your home bar in pours of the rare stuff or anything that's $100 plus an ounce will be 50% off while all other pours are 20% off. Thomas says he plans to offer the spirits at a lower price than what consumers would find on the secondary market. If you're in the area, they also have to go cocktails available from all three of their company bars, jack rose, Imperial and DRAM and grain and classics like old fashions a Manhattan's two visible creations that they all have starting at $10 each. The story is spread and when it broke, people were lined up for around five blocks. Their website crashed and they had to use Facebook and Instagram to let everyone know 9:00 Know how to contact to them. So please check out the jack rose social pages for the latest and up to date info on how to get your hands on anything. All right, let's change subjects for a minute. Let's get out of the coronavirus talk. Wave financial has finalized an agreement with Danville Kentucky based wilderness trail distilleries to tokenize between 10 and 20,000 barrels of whiskey worth up to around $20 million that will be made publicly available through a specialized digital asset fund. Now if that didn't make sense, this is turning bourbon inventory into cryptocurrency. So known as wave whiskey 2020 Digital fund, investors are able to purchase asset backed tokens linked to an inventory of whiskey barrel this year, that will represent as many as 4 million bottles of bourbon by tokenizing. It wave says that investors can gain exposure to Bourbons value appreciation and can also share some of the proceeds from when a whiskey is sold to wholesale to merchants and three years after the whiskey is first 10:00 Still, and the tokens are then issued to investors, users will be able to trade their tokens at whatever price they wish. And wave is also in discussions with some security token exchanges to develop an official secondary market infrastructure to facilitate better trading in the whiskey back tokens. A wave spokesperson added that the token was available for accredited investors from all around the world. And what they first closed at the end of March and a second at the end of June, a final close expected to take into place in September. You can read more about that with the link in our show notes. And didn't more wilderness trail news. The yeast and fermentation doctor from wilderness trail that we all know is Pat heist, who we had back on episode 121. That blew everyone's mind, had his first TED Talk published. It talks about the effect of climate on production and the quality of bourbon. And this was done at TEDx at the University of Nevada. Give it a listen on YouTube with the link in our show notes. All right for today. 11:00 Today's episode, we feature one of the largest spirits companies you probably don't know much about. You've heard of brands like Ezra Brookes, Rebel Yell and blood oath. But there is a lot to discover about Lux CO, we sit down with Philip Lux, the global brand ambassador of Lux ro distillers and he's also the son of the CEO Don Lux, as he guides us through the family history of Lexus, along with the acquisitions of their bourbon brands and labels. Then we also get the inside scoop on what's happening at Lux ro distillers. After sourcing whiskey for many years, it became apparent they needed to build a distillery and they did it right in Bardstown, Kentucky. We discuss the future of the brands and how they plan on growing and evolving. Also, don't sleep on this location during your bourbon trail visit because the facility looks incredible. Let's get on with the show. Here's Joe from barrel bourbon. And then you've got Fred minich with above the char 11:56 it's Joe from barrel bourbon. Tasting whiskey straight from the barrel was truly alive. 12:00 changing moment for me. In 2013 I launched barrel craft spirits so everyone could have the experience of tasting whiskey at CAST strength. Next time ask you bartender for barrel bourbon. 12:11 I'm Fred medic, and this is above the char. I have some very, very staggering news. This just in from ACS a or better known as the American craft spirits Association. According to a survey of a CSA 150 craft of 150 craft distillers 67% will be forced to close within three months. 32% of those respondents said it, they won't even last a month 87% of all craft distillery tasting rooms have closed and 60% of the distilleries making craft spirits has already laid off employees or furloughed staff. 13:00 This is absolutely staggering to thousand small distillers across the country. And that survey tells us, we may very well lose two thirds of them in a matter of months. Those are people who have put it all in the line to do something that they love and, you know, want to really push the envelope. And this just breaks my heart. This just absolutely breaks my heart. The distilling community right now is trying to get federal support, you know, so they're basically looking for the same kind of federal funds that's going to be given to the airline industry in the hospitality industry. And here we are. 13:49 amidst this coronavirus scare, and we're about we're about to see a lot of a lot of great people lose their dreams. And that's just fair. 14:00 Very scary. 14:02 I think about what we do you know, Kenny Ryan and I, you know, this is, yeah, it's it's my job. But let's face it, I have a dream job. I talk and write about whiskey for a living like all the time. And I have some time said some things that are not so nice about craft whiskies. It was never anything personal. It's just about their whiskey. But never in a million years. What I wish this upon anybody in the industry, I can't even imagine, to begin to think of like, what it what it must be like right now to be a craft distiller and to know that if things don't change, you're going to have to shut down for good. So let's do what we can. Let's, let's do what we can Let's buy their products. And you may push back here and say, Hey, well, Fred, we can't go to the liquor store. Our governor is shut us down. We have to stay inside. You know, that's very well true. But get this. There's a 15:00 A lot of delivery services out there right now. That will bring a good old DRAM to your doorstep. You can go to silver box comm craft shack is another one you can go to drizzly calm, and these are all delivery services that will buy from a local retailer and deliver to you. Another one that you can join is called spirits network comm go to spirits network comm I actually have a lot of shows on there, but you can, you can buy booze, and then watch booze TV. So there's a lot of options out there that you can go to and buy craft whiskey or any kind of craft spirit. But listen, we have to band together we have to do what we can to help these small distillers because we can't lose them. We just can't. It's not. 15:51 It's very scary. It's absolutely very scary. And so let's do what we can let's band together. Hello 16:00 Let's save a distillery or two. 16:03 And that's this week's above the char. Hey, make sure you are checking out my YouTube I am dropping content every single day, in hopes of helping you get through the boredom. You can go to YouTube and just look for my channel. Just search my name Fred MiniK. Until next week, cheers 16:26 Welcome back to another episode of the bourbon pursuit the official podcast of bourbon. Kinney and Ryan back in Bardstown on the road again often, but this is fun, we love going on the road. And today it's funny because, you know, we drive around bars and we do a lot of these interviews. However, this is one place that I had never driven up and we drive past it quite frequently especially if you're a frequent are over at Keystone liquors. Yeah, you drive by where the cinemas you have the movies in. It's right across the street. It is and but this is it's one place where I drove up and I was I was amazed like 17:00 How beautiful the grounds are here at Lux row distillers and being able to in the first thing that we saw a was like some house that you said your buddy grew up in that owned the land here. And then we saw their their resident peacocks. Oh yeah, yeah, this. I've been up this driveway many times. You know, it's a running joke that I say that I'm from Bardstown. But I am from bars town and grew up hanging out here with my buddy john and his family. So 17:29 it's a beautiful property got a bunch of old farmhouses gold house and some peacocks and they were like Kenny walked up and they kind of spread their feathers out I think they're excited to see Kenny And so yeah, maybe maybe see us Who knows? Yeah, but I've kind of been you know, just being in town seen the construction and everything but never really seen it till now. And man it's an it's an impressive property with all the distillery and everything. So it's all about the property. But you know, this is also we're getting a chance to talk to 18:00 About a company that's kind of like a unknown Titan in the industry, you know, it's they've had a lot of established brands that have been out there. For the longest time, it had been a sourcing product and now that they are sealing the light, they're like, Hey, we got to grow, we got to expand, we got to we got to start pumping out our stuff too. And so we know when we start talking about these brands, a lot of them are gonna start ringing a lot of names like Rebel Yell, like Ezra Brooks, like these are all the labels that these are all the names that you're probably very well familiar with and probably didn't know much about the the distillery and the people that are behind it. So guilty. I don't know much. But now I do know, because we just did the tour got the family history, and it's like a really cool story. So I'm excited to share that with our audience. Absolutely. And that's a good way to kind of segue into our guest today. So today we have Philip Lux. Philip is the global brand ambassador for Luxor distillery. So Philip, welcome to the show. Thank you. Thank you, Kenny. Ryan, thanks for having me on. Absolutely. So 19:00 Before we kind of get into this and start talking about the whiskey in the tour and the grounds and all that sort of stuff again, let's kind of talk about you know, your history your your upbringing, because because you're you're young strapping lad, your last name is luck. So obviously you have something to do around here. Yeah. 19:16 So, you know, the and you kind of talked about like, your family's been in this business? What 40 years now something like a almost 60 years, almost 60 years. Wow. So talk about your first run in with bourbon. My first run with bourbon honestly, was was pretty recent, over the past two to three years when we decided to build this and that so your mom and dad and like 19:41 and now I mean, it's really was you know, as personally my my first run with bourbon was was recent, but as a company, we've been in the bourbon industry for over 40 years doing some private label stuff with my grandfather back when you know, he was still still around. And David Sherman, who originally started the business with my grandfather, Paul 20:00 Whenever you know it's doing that private label bourbon just for four different grocery stores or, or convenience stores, stuff like that around the country. And then we we bought our first bourbon. And I believe 93 with Ezra Brooks from from Glenmore distillers, who's now owned by Sam's rack and has just kind of grown from there. And, you know, that was a little over 20 years ago now and we've grown. We've had award winning brands and grown our brands over the past 20 years and into into big, big names that allowed us to now break off from sourcing and start our own distillery and have everything distilled in house verse, you know, sourcing our bourbon from somebody else. Okay, so let's get back to the original question. What was your first my first run with bourbon was was probably three years ago. In you know, Colorado when I was when I was living there and decided I wanted to get away from kind of the, the vaca vaca scene so I started to drink some different stuff and my mom actually came 21:00 To me and in said that'd be a really good opportunity for, you know, to maybe have an idea of getting into the industry as we're getting ready to build this so I jumped kind of head over heels into the bourbon industry and 21:13 kind of ran with it from there went to moonshine University in Louisville and where I really got introduced to bourbon and whiskey and that kind of helped me in golf myself in the industry and in golf myself and what bourbon really is, especially here in Kentucky in Louisville, where it's you know, American spirit and in most popular spirits, so, huh, so she kind of was like the catalyst you didn't really you were like, that's your thing. I'm gonna do my own thing. Yeah, I'd never even really wanted to be in the industry. My I was always not necessarily pressured. My dad always said Do whatever you want to do. Yeah, he was never pressuring me at all. It was always his friends are my friends asking when when are you going to get in the industry? When are you going to do this? do that so because I'm sure your friends are like, hey, yeah, 21:58 I mean, I would take boxes of boosts. 22:00 to college with me, whether it be vaca Yeah, you'd be Ron knock that probably we just got in the house, we used to own Admiral Nelson. So that was a pretty cool product for us. And that was a fun product in college. And everybody enjoyed that. But, you know, on the bourbon side, I really didn't know much about it until I started taking classes and really engulfing myself in it with Stephen thief, like I said, as well, with moonshine you and you know, my mom is said, you know, take a chance this is something that's different, it's something that's new, it's gonna be something that you can help grow and you can be a part of, I was working in a ski shop in Colorado two years out of school, and you know, love in life, but it's hard to work in a ski shop for the rest of your life. Right? Well, I guess I work in a ski town so I need to find something a little different. And I you know, I've I've used my dad in different people in the company, and then the industry is kind of stepping, you know, stuffing box to help me work into it and learn more about it and I feel 23:00 That I've, I'm learning, you know, every day, whether it be with our products or the distillation process or the supplier versus distributor side. And, you know, with my job, it really allows me to learn, you know, frequently and, and continue learning and traveling and seeing different how bourbon and whiskey is viewed in California versus in Kentucky versus in New York. You know, I like to call you know, the bourbon trail like the Napa Valley of the Midwest now because you guys probably see it firsthand as well where everybody's flocking here now for that burden. Even the peacocks even though 23:39 they're they're always here and they're, you know, they love it here. So kind of talk about what you do see the difference in in bourbon, whether it's the community or culture as you're doing these travels, you know, just across the US like what is what's something that kind of stands out to you? You know, I think something that really stands out is the, the recognition of the bigger 24:01 You know, you go to California where, and I went up to Seattle for Seattle cocktail week and people had never heard of Lexapro but they had heard of, you know, they heard of heaven, hell and Maker's Mark and Jim Beam. And, you know, being, for me my passion and what I really strive to grow not only our brands, but our brands are part of a bigger name now of Lux. Lux row. So I think you know, to answer your question, Kenny, the The major difference that I see is how quickly a brand like Lux row catches on in Kentucky, because, you know, we're a year and seven months out from, you know, putting juice in our first barrel. And people recognize those brands like you know, they, they have, you know, throughout time and they recognize Lexapro now, as in you go to San Francisco whiskey Fest, those are all whiskey, you know, enthusiasts, so they're gonna, you know, they're they've probably been following those brands, but they're not super familiar with it. Maybe they've seen that Lux ro logo somewhere and now they're gonna be you know, 25:00 Gonna be there and they can, you know, learn more about it on a first hand basis or up in New York, I was up there and personally introduce David Nicholson reserve into the New York in the Boston Market in front of all the distributors so just different brands that aren't necessarily recognized throughout the country or are and don't have a lot of backing to them that need help you know, growing and with the distillery it's allowed us to help grow those brands in a different way where we can one bring customers here and you know, they can see that product we have people from all over the country if not the globe coming here. When they come to see heaven Hillary Jim Beam or Maker's Mark or limestone branch down in Lebanon, they drive right past us now. So we're in a very unique spot here that 25:50 it allows us to help grow. Yeah, I mean, go ahead, right. Oh, no, good. All right. Well, I'll keep going. I mean, cuz i was i was talking about like his Yeah, I mean, we talked about 26:00 Kind of beginning to show that you know, the rebel gal David Nicholson blood oath like Ezra books like these are these are pretty iconic names in in whiskey like they've been around for a long time but people didn't really know a lot of the background. And so Lux ro is also is it underneath the umbrella or an extension of Lux co as well? Can you kind of talk about the differences what you have there? Yeah, absolutely. So Lux CO is I like to call it our parent brand. But Lux Lux row is actually technically a supplier of Lux Co. You know, we own it as a family. My dad, you know, is the chairman CEO still of Lux row, but we act as a supplier for Lux, COEs Bourbons. But we're also you know, owned and operated family operated out of St. Louis with my father. myself my brother my mom. My brother's not in the industry. he's a he's an aerospace engineer, but he's the winner. Yes, James. He's a one a little bit of a different path than myself But no, to each its own. Yeah. 27:00 I found you know, a niche here but yeah, I mean Lux CO is is a worldwide supplier of spirits. We own a multitude of about 100 different brands everclear probably being the biggest my grandpa Paul purchase that, you know, way back in the day that was his first popular guy in college. And to this day I'm proud to admit I've actually never drink and everclear Yeah, it really is brutal. Yeah, never drink and it was like hooch or something. 27:28 So it's, it's, you know, everclear is you know, the biggest one but then we've got you know, provoq arrow cordials we own three different two kilos, whereas tequila, which is our mixto which you can find in you know, like a Texas Roadhouse Well, it's you well Margarita is usually whereas tequila, we have LA or tequila, which is our ultra premium as well as exotic tequila. All based out of Mexico. But it all you know, we're the supplier for that. So we we've been partners with the Gonzales family over there for 28:00 3040 years my grandfather worked with Rodolfo Gonzales his father so so very family oriented. And then over on locks row even you obviously can't get to locks row if you don't have locks. 28:11 And so we've over the past 20 years we've purchased all of our bourbon brands as your Brooks been the first and 93 from Glenmore distillers. And then we had Rebel Yell in 99. We purchased from Stetson Weller, David Nicholson is one of my favorite brands to talk about because it started originally started in St. Louis, Missouri, and we can go into that story. You got a little bit of a soft spot for St. Louis don't I do I do St. Louis born and raised my hometown. Got to give a shout out to our blue Stanley Cup champions. But you know, all of our brands have a very unique backstory to them very unique roots. That's why here at Lux row we are I guess motto is real roots real family real products. We have the roots not only with the products, but the real roots here in Bardstown with the Ballard 29:00 farm. They've lived there and and Ryan you know this but 29:05 big john Ballard lived there for 40 years raised his kids there, his grandkids there. I mean, this was their family farm. So we have the real roots with the products as well as with the farm. We've got the real family with myself, my dad, my mom being the creative director. So she worked her butt off, you know, getting this place up the top notch, you know, within two years, and then we've got the real products and the drinkability obviously speaks for themselves when you when you let them touch your lips, but each one has different wards. As what to say cuz the ezard Brooks barrel proof kind of went off gangbusters this year. Yeah, we're going crazy. It was crazy. Yeah. So we'll right when we introduced it wherever we reintroduced it, Fred. 29:45 Fred MiniK, who's never heard it never had that. But he called it he called it his, 29:52 his 2018 everyday sipping whiskey of the year, which absolutely blew it off the rails, all the allocations from across the country. We're going to 30:00 Wire. And so people you know we're in love with it and then somehow some way it one in San Francisco 2019 straight bourbon of the year 2018 straight straight whiskey of the year, which was absolutely huge for us once again. But then David Nicholson reserve back to back 2000 back to back double Gold's in San Francisco and in 2017 2018 as well as straight bourbon of the year 2017 Rebel Yell 10 year old single barrel was top 20 whiskies of the world it was number 12 there were only three American whiskeys on that. So we were really really fortunate to you know to have that one it's also very delicious product as well as won some some gold medals. So each one you know that real roots, real family real products, you know really comes into play with Lux row as well as Lux CO and St. Louis. But you know, very family oriented but Lux Lux row is what we that's what we strive here. So he says your dad ever told you about how you had the foresight to like start buying up these brands like before the you know, the big boom 31:00 Like, has he ever talked about that? Like, why did he get why did bourbon interesting, I guess from in the early 90s? When no one cared? Yeah, it's a great question and I'll need to, to pick his brain about that. Because, you know, I should definitely know that I know that. He's always looking to acquire and sell different brands, whether it be bourbon or, or rum or vodka, or tequila, stuff like that. But, 31:24 you know, he's, he sees an opportunity, and he'll jump on it. I mean, David Nicholson, he literally bought that product from the Van Winkle family. He was on the phone with Julian Van Winkle, which is pretty cool story, especially. I mean, if you guys want I mean, I can go into you know how David Nicholson 1843 came about, do it. Let's hear it. But so my favorite This is my favorite story to tell about our Bourbons because it hits home for me, it goes back to 1843. I've looked it up on Google, and actually found it. Actually, it actually found David Nicholson's grocery store that I'm about to talk about in St. Louis. Okay. He was a great 32:00 grocery store owner back in 1843 in St. Louis, Missouri. So he made that four year old weeded bourbon in his basement of his grocery store 50 years later as well, it's like you can do that 50 years later in 1893, some guy named Pappy Van Winkle. Never heard of them might know something about we did bourbon. I'm not sure. What's that? Yeah, exactly. He purchased that product continued that Nashville and then in 2000, my father, Don purchased that product from from Julian Van Winkle. So which means we've now brought that full circle from 1843. Back to St. Louis, where it originally started, which is a really cool story to tell. It's 100% true, and it it puts that family you know, atmosphere that family feel back in that product that has been there throughout time but might not have been recognized. And then we introduce David Nicholson reserve that won a bunch of awards. It's not it's a seven year ride bourbon at 100 proof so they they interact with each other very well. 33:00 They're different taste profiles, one's very creamy, one's still a little bit sweeter because of that we did bourbon. 33:06 So that you know, that's David Nicholson is a really cool story with with roots dating back to 1843, but also roots a back to the Van Winkle family. So where was blood oath made? Not a grocery store, right? How not to talk about that, and how it got its name and how it made it wait made its way to your portfolio. So blood oath was a product that were our head distillers very, very fond of john rappy. We wanted something that he could put his name to, and that it could be his in that he could continue to create, you know, delicious blends, you know, year after year. So, you know, john goes to different places and different distilleries and finds very unique barrels that he can blend together. And what we wanted was three extra age Bourbons blended together with a unique bourbon that's finished in something different. So packed, one was 34:00 three extra age Bourbons blended together not finishing anything unique barrel after that and pack to three extra age Bourbons, one of which was finished in a pork barrel from Meyers winery in Cincinnati. 34:12 also failed and operated with my cousin Paul Lux who owns Meyers winery. Pack three was finishing a Cabernet 70 on barrel for an extra six months. JOHN actually went out to Napa Valley and pick those barrels from the the smiley or the head wine guy you know at Swanson vineyards Napa Valley pack for was finished in Rebel Yell 10 year old toasted oak single barrel. So that was a 10 year old, a 12 year old and a nine year old and that nine year old was finished for an extra six months. So you got very dark chocolate notes. So these are all things that you know, john, personally, you know, puts that bourbon in those barrels and tastes them month over month to make sure that they're at that flavor profile that he wants. So when I tasted that blood oath, or that that nine year coming out of 35:00 Those old 10 year old toasted oak barrels It was very dark chocolate tasted not like chocolate milk, but kind of cocoa almost. It had a very, you know, chocolatey taste to it and then pack five you know, everybody's looking for that extra aged, super high proof, very unique Bourbons these days, so pack five, it's a, 35:21 an eight year old 12 year old and a 13 year old and that the eight year old rize actually finished for an extra six months and Caribbean rum cast. So that's what we're drinking right now. Nice. That Caribbean rum casks you get 35:33 you get very sweet and sweet. Yeah, Ryan signs empty, sweet sugary notes on the front end. You get like dark fruit banana, you get that okayness coming through from that extra age that you know 13 and 12 year old coming through there. So blood oath is something that 35:51 you know, the but the blood of the tests is that you know, nobody knows where he finds his barrels or his bourbon but you know, he puts together 36:00 product that is very unique and is for the the bourbon enthusiast. And if you'd like I can read you know what the actual blood oath label says on there. But it'll, it'll, it gives the whole story but if you think about it, you prick your finger with a buddy, and you make a blood oath, you know, you don't tell, you know, tell those things. Only you guys know where it's from, and tell you get on the podcast and 36:23 reveal everything. It's all we do. We sit here and poke and prod until you run out mash bills and ages and where your source your barrels, we save our blood. 36:32 So that's cool. I mean, that's, I think that's a side of, of, at least that particular brand that most people don't know about. You know, for I mean, I can remember when I think blood was packed, one came out, and there was just kind of this, like, what is this? Where do they come from? It's in a box like, what, what is this stuff? And so now we kind of have a little bit more of the information and really kind of what goes into it now. Now I know that each pact is uniquely different as well. It's not so 37:00 supposed to be this 37:02 similar creation over and over and over again? Yeah, the main similarity and that's only three barrels yet another thing to three three extra age Bourbons is the main submit similarity, excuse me, and, you know, each year, different box different label different flavor profile completely. And it's something that that john can really get behind and put, you know, a lot of his passion to it as well, other than, you know, all the other Bourbons, but he loves the blood oath, and it's growing in popularity, you know, year over year, we've continually made more of it. It's still allocated. 37:36 But I believe we made 37:39 I think it's 5003 in cases for this one, so about 15,000 bottles, maybe a little bit more might be vitamin 17,000 bottles, but it's allocated bottles for three barrels. You know how you're doing that? 37:51 Well, it's not three barrels total. Oh, yeah. Okay. 37:55 I thought it would be different. I literally thought it was like three barrels. No, no, so like, math as well. 38:00 All right, we'll take about we'll take about 40. 38:03 About 40 barrels. So like with the pack for we had 40 to 10 year old barrels that we sent back to the cooperage, they took them apart, scrape the number three char off, put them back together, suck a flaming hot rod in the middle for about an hour, put a very deep toast on them, put it back together and send it back to us. And then we aged that nine year old or finished that nine year old for an extra six months in those barrels. So it wasn't all three Bourbons finishing those barrels, it was only that one. So then john will blend them together in whatever way he finds, you know, best so that he gets those flavor profiles that he's looking for. So it's more than just it's three, three types of barrels. But it's not three barrels total. Gotcha. And so it was was Rebel Yell acquired at the same time as David Nicholson. About a year before but right around the same time. Yeah. Yeah. Because that's, that already has a pretty historic past, you know, being something that was at Stillwell or stuff like that, you know, it's it's good to kind of get the background of 39:00 What these are and I'm assuming this is this is the the line that you have right now in your Bourbons. Yeah Miss Rebel Yell at her Brooke split oath and David Nicholson, the Rebel Yell we just reintroduce, or we just new label on it, which you know pops much better than the old one, you can really read the lettering. So we've reintroduced that to the, to the market. 39:22 You know, we're coming out with new bottles and new new products eventually, as you know, as we get going. 39:32 There'll be there'll be something along the lines of you know, a regular or just like a distillery product from Lux row. 39:40 So definitely look look forward to seeing that at some point. 39:45 But yeah, this is this is our line. These four products are two mash bills. I ride Nashville and our we did Nashville, we can get to all of our products from those. Hmm. And so I guess let's talk a little bit about the distillery here because 40:00 Cuz we mentioned when we were walking and talking, breaking ground around 2016, which was, you know, for us, I remember doing the podcast and we're like, oh, what's this place that's getting ready to start and we didn't really, really think anything of it now, a couple years later, we're here finally doing a podcast. Yeah. And then you realize they make you know, they have Rebel Yell and all those brands, all the big brands, yeah, I'd never heard of before. And so kind of talk about the the timeline of breaking ground. When you first started distilling, getting everything online, first barrel, everything like that. Yes. So see, we broke ground, January 2016. 40:39 The ballers lived in that house pretty much two weeks until we broke ground on the property. So it was still their family farm pretty much up until then, I mean, we obviously haven't get out. 40:50 So yeah, we broke ground, January 2016. We're on about a two year you know, we wanted it to be you know, up and running in two years. So 41:00 January 2018, I think January 10. We filled our first barrel, January 5, we turned the steel on. 41:06 And then April 11, we opened up to the public. So that was our grand opening. And that was a huge day not only for our family, but for our company. It was the largest investment that we've ever made for our company. But it was really big in nursery, more morale, but just for the whole team, I mean, my dad shut down our whole company in St. Louis and bust about 350 of his employees out here so that they could stand out on this front lawn while we had bagpipers walking, you know, taking my mom and my dad and David Bratcher, the president of our company down to the flagpole to, you know, to raise that Lux row flag for the first day. So you got people that, you know, have worked have driven a forklift in a warehouse in St. Louis for 30 years, with a smile on their face coming to work every day for my dad and my grandfather. That got to come out here and see firsthand where they're, you know where that Rebel Yell or that Ezra Brooks is that they're pushing every single 42:00 All day unloading trucks they got to see firsthand where that's made with with their co workers. And it really spoke volumes you know who our family is and what we're all about and just to have everybody out here is just a really cool experience. You know, April 11 2018 we'll remember that day is you know, the day that you know we we cut the ribbon on this place and open it up to the world and that really is what you know what what we did you know, not only here in Bardstown but i mean i'm going to London next week to you know, work in the market with our with Ezra Brooks and rebel yo with our, our international reps over there. So 42:37 to see a grow over the past, whatever it is year and a little over a year and a half now from where it was to where it is now and then just envisioning where it can go, you know, over the next two 510 years and past that is really special and just to see, you know, everybody in the company, really get behind 43:00 Everybody in you know, in our bourbon 43:03 section of Lux co get behind it and all the events that we're doing, we're now going to be at at every whiskey fest around the country. So Chicago, San Francisco, New York. 43:16 I'm missing a couple nights, but there's no whiskey fest whiskey in the winter in St. Louis. We'll have a booth there. So you know, the everybody's really getting behind it, especially here in Bardstown. I mean, you got to tell better mommies, they've got our products and they love it and they'll they'll sell it or 43:34 you gotta love Manny's Gotta love nannies you can't go wrong with the country cooking there. Yeah, we had one actually. We had a group that came here. I was like a VIP tour or something. And they went to mommies for breakfast. And they were just like, That was crazy. The pancakes are huge. And I couldn't even like we're bloated. Yeah. secondaries. Yeah. 43:54 So talk about why did you all decided to do the distiller here and not kind of do a footprint 44:00 You know in St. Louis, 44:04 there are more craft distilleries popping up around the country now, more than ever before. So how do you find the best stories and the best flavors? Well, rack house whiskey club is a whiskey of 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 rack houses box shipped out every two months to 39 states across the US and rack houses April box, they're featuring a distillery that mixes Seattle craft, Texas heritage and Scottish know how rack house whiskey club is shipping out to whiskies from two bar spirits located near downtown Seattle, including their straight bourbon, go to rack house whiskey club comm to check it out and try some for yourself. Use code pursuit for $25 off your first box. 44:52 Why did you all decided to do the distiller here and not kind of do a footprint you know in St. Louis, you know you got a bunch of breweries here 45:00 They're, you know, a nice big city like, you know, in your bottling they're still currently why not do it there and instead of kind of putting your foots down here or not your foot putting making your stamp here in Bardstown? Yeah, definitely, I mean, I think I think that you know Bardstown is the heart of bourbon country. And we found that I think we wanted to be around everybody else. I think it definitely helps us being here. Versus you know, being in St. Louis. We have our other our plant in St. Louis, where everything else is made. But you know, this is bourbon country and we wanted to be by by the other distilleries, and we wanted to be right in the heart of it. Like I said earlier, you know, the, the Napa Valley of the, you know, of the Midwest is that bourbon trail right now, and yes, people are going through St. Louis to you, but they're gonna go there and see beer when they're coming through Kentucky. They're coming for bourbon and we needed somewhere that could be you know, 100% about our Bourbons that we could, you know, really get behind and, and we 46:00 been, you know, we've been sourcing for 20 years so we've been driving our barrels from Kentucky back to St. Louis for 20 years and it's been working for us why change anything now? Why not you know break ground in the heart of bourbon country where we have that limestone filtered water. I mean, we just still we cook we ferment with Bardstown city water, this limestone filter we don't do anything with you know, with it when we're putting in the cooks or anything like that. Well, you know, we'll reverse osmosis, purify it when we're, you know, we're proofing down everything, but to be here in Bardstown in the heart of it is what it's all about, and that's where the most traffic is. That's where people want to want to come to see that bourbon, and also, in Kentucky in it's the same weather as Missouri. You just get it about a day later, but you get all four seasons. You get all four seasons, very hot summers, very cold winters. So that aging process is really unique here in Kentucky, 46:54 and is probably the best agent process for bourbon. 46:58 So I mean 47:00 We're right in the home in Lebanon, Kentucky is not far away so independence Dave it's easy to get barrels from them. Everything very centrally located here in Kentucky. selfishly I like being in Kentucky because it's close enough to St. Louis Right. You can drive back for a few hours and one hour drive. Yeah, it's not bad at all. But I think this is where the majority of people know what they're talking about here in Kentucky for bourbon. And you know, when I got started I in the industry I it was a little challenging for me because I was kind of just cold calling on different bars and restaurants and stuff like that and the saturation of bourbon in in Kentucky. Louisville is just insane. I mean, you go into any bar and there's more than 100 Bourbons on there. So 47:48 to be able to get our name behind something that can compete directly with those big brands. With Lux ro but also you know, Rebel Yell is growing as her Brooks is growing. David Nicholson is growing. David Nicholson reserved 48:00 The biggest you know our top skew coming out of the distillery here you know it's it definitely speaks to the location that we're in. I guess I forgot to question about this so what's there between this the regular David Nicholson and the reserve the 1843 is a four year old we did at 100 proof so for us we did bourbon in the reserves a seven year old ride burn out 100 proof There we go. Yeah, so once we add ones ride, Alright, so now our listeners know exactly what you're looking at when you're perusing your store shelves. 48:29 So I guess, you know, as we kind of keep talking about the the distillery here and everything like that, what's the I mean, it's a massive still so kind of talk about the relationship you have with Vendome and and the size of it and kind of like how much product you're pumping out to. Definitely so yeah, we got are still 43 feet tall. 36 inches in diameter handmade custom copper still from Vendome in Louisville. So family operated with the Sherman family. 48:54 They are the best when it comes to still making this obviously, other stills hillbillies. 49:00 Try it instills. I would think Vendome is up there with, you know, the best in the industry. 49:07 But yeah, so Ours is a 43 foot column still, which then feeds the low wine into our doubler, which is also made by Vendome. I'm not 100% sure the capacity of the doubler. But once it gets into that double, there's a slide on that one. 49:23 pure, pure alcohol in there, no more grains or anything. And we're going to pump out about a million million gallons a year, which is about 70 barrels a day with the capacity to do about what we do about 20,000 barrels a year and we have the capacity to do about 50,000 barrels a year. If we add a couple fermenters 49:42 down the road when when we need that to production to jump up. Is that based off like what you're kind of seeing sales in the marketplace, either current brands or more is that kind of like we see this is the growth of what this company is going to be. Yeah, a little four to five years. Obviously, there's projections and I don't see those projects. 50:00 firsthand, but I think you know, we deplete about 20,000 barrels a year. So maybe a little bit less. But as as those projections and stuff as we get rid of some other barrels that we have at other distilleries will, you know, by the time those are finished, we'll be ready to dump our first four year old barrel here and we can just kind of jump right into it same seamlessly and that's what was kind of unique about us building building here as well is that you know, we've been in the bourbon industry owning our own Bourbons for over 20 years and and we've been doing it you know, we've we've had it it working very well and very good relationships and to have those those products. We're doing the same thing that those other distilleries had been doing for us, except now everything's in house and we can just, we were able to have have barrels aging, 50:56 continue producing those products and having them in the market. Why 51:00 We're building our distillery. So whereas you know, a smaller craft distillery that's just popping up out of the ground, they're either going to source their product off the start, or they have to wait, you know, a year or two years for their first product to come off the still or to be dumped out of the barrel for us, we could just jump right into it. 51:18 And they're not too much of a leeway. And in you know, getting that still turned on pumping out juice and just jumping right back into that, that process of putting bourbon in, you know, on the shelf. Yeah, I guess that that also kind of leads into another question is when you start thinking about when the day does come when your barrels are ready, until you said like 20 2022 2022 is kind of like the date that you all are aiming at. Is there ever any any worry because, you know, if you're, if you're sourcing and you're buying and you've been buying at a consistent product, and you kind of know exactly like what it's going to be at that age, you have a little high confidence and then now you're kind of like Okay, now we're working with our equipment. 52:00 Is there any sort of thoughts or worries to say like, God, I really hope it's gonna be ready in four years. Personally, I don't have any worry. But people in the industry I'm sure will have worry. 52:12 For I don't have any worry for a couple reasons. One, I've tasted our year juice that came out of our first make barrels. And it's absolutely delicious at 125 proof very calmly, very dark for a year, which gave me a lot of confidence into what we're going to be taking out of those barrels, you know, three years down the road, but also when when we're doing the exact same thing that those other distilleries you know, had been doing for us for 20 years, our head distiller was, was you know, we were deciding what that Nashville was going to be stuff like that. But when we pull our barrels, you know, especially for our Rebel Yell, and our Ezra Brooks, as well as some for the David Nicholson, but mostly the rebel Jonas for Brooks, we're going to pull in a cross sectional method from the Rick house, so we're not going to rotate any of our barrels so when we pull those barrels, we're going to pulled 200 barrels, maybe 250 barrels at a time and blow 53:00 those all together to get to that consistent, you know, flavor or proof that we've had for the past 20 years that's been, you know, award winning or that we've been putting on the shelves year in and year out. So, and that's all tested by our head distiller and some people back in St. Louis to making sure those flavors are there. But me personally, I don't really have anywhere because we have the best in business, you know, doing what, what they do here, but I'm sure that's going to be a thought of some people once we get our first product, you know, that we actually distilled here, you know, into the market. Y'all trying to kind of replicate the existing profiles you have now with the existing brands is that kind of what your match bills are geared towards is kind of replicating the agenda now. It's gonna be the same Nashville, we're using the same corn we're using the same wheat or rye, we're using the same yeast, everything like that. We're just doing it in house now. So gotcha. You know, it's, it's hard to I would think that would be the smart way to do it. 53:56 Yeah, I mean, it's it's hard to it's hard to kind of replicated 54:00 offer, you know, a year and seven month old barrel shirt. As we get closer and closer, I'm sure that replication process will become more in depth and taking a couple different barrels and mixing them together and proofing them down to see if we can get to that exact proof 54:17 for that exact flavor profile, which I know we will. 54:22 But yeah, I mean, there's definitely, I'm sure there's definitely some worry or thought into if it's going to be exactly the same. Mm hmm. I mean, I think that's always a always a concern when you're doing this and figuring out Okay, do we do we keep the sourcing do we start blending a little bit, that sort of thing as you start going down that path? Even more? 54:44 And so we kind of went on the tour kind of so we have what 1212 fermenters here 12 54:51 I'm already testing my knowledge here. 12 fermenters a massive still doubler what else am I missing that we kind of solve on our little tour here? 55:00 We talk about think tanks. So you got some proofing tanks, we'll we'll put, we'll put juice in the proofing tank said 140. And we'll prove it down to 120 4.9. For it to be bourbon can't go in 125 or higher. And so we'll talk about the storage capacity we have here too, because we were able to go inside there you have this beautiful wall of barrels, anybody that missed you can always check out Instagram scroll way, way, way back and you can probably find it but there was a an idea that they had of being able to make an impact when you come into a particular warehouse 55:34 to kind of talk about what that is. Yeah, so my dad Don and David Brasher, the president of the company had a really good good really great idea honestly to take out first couple Rick's and and Rick house and just make a big wall of barrels that people could see and, and allow people to really, you know, see what a wreck house looks like see the magnitude of a wreck house. 55:59 You 56:00 See how many barrels are in a wreck house from floor to ceiling instead of just being in a confined claustrophobic area and and leave you know a lasting impression on on people that come to the distillery 56:13 I don't don't quote me on this but I believe it's probably the number one picture people take at our distillery once they get in there the wow factor is definitely ducks. Yeah number two speaker blend them together and make one 56:26 you know the wow factors you know definitely there we have we have in that Rick house will all of them were are built by bucyk construction here in Bardstown also family owned operated. But you know, they were kind of skeptical about it at first until they did some engineering on it and they found a way that it would work. And so we were the first ones to do it. We're one of you know that Rick house is one of a kind in the industry. So they've bucyk is brought other people you know, that are maybe interested in it to kind of look at that, but all of our rec houses aren't like that. So that one holds our first one Rick house, one holds 57:00 19,200 barrels, and then all of our other Rick houses hold about 20,000 barrels. So if my math is right, about an 800 barrel sacrifice about 800 barrel sacrifice and we definitely think that that sacrifice you know paid off an aesthetic purposes. 57:18 I'm hoping that those barrels stay on that wall for a very long time, at least like 10 years. Me personally, but I'm not the one calling the shots when it comes to what barrels are being pulled. But, you know, we've got some special barrels on that wall that people can see and hear the story about. 57:36 And you know, those brick houses, that's where the magic really happens. I mean, in my mind the barrels most influential aspect of the bourbon process, see 70% of the flavor or 70% of the flavor 100% of the color. So it'll be interesting to see how a little bit of that extra airflow kind of affects the barrels in a positive or negative way. We hope all positive Yeah. 58:00 Either absolutely, hundred percent. But, you know, it's it's just we tried to be differentiate ourselves from other distilleries in a few different ways through visuals, whether it be the video at the start of the tour, the artwork throughout the tour, or, you know, the Rick house, you know, very, very visually appealing that people you know, it sticks with them when they when they leave here. Yeah, it's one of the first warehouses we've been around to recently that doesn't have like the black fungus several or Yeah, so we don't have that yet. We'll get better. I think it's starting to grow on a couple of the small trees out there. Yeah. 58:40 It's like every tree bars on the black like, like you brazenly like what's wrong with your trees? It's like, I'm worried. It's just the 58:47 tree. It's just the bourbon. It's just the bourbon talking. Yeah. So you know, last thing I want to kind of talk about because I think the brands are a very sort of focus for what you do in all the ambassadors 59:00 centering. I think that's a word that you that you do around the globe, sort of what is what has been like the one thing that people latch on to when you talk to them about their brand or about your brands? Like is there one thing in particular each one of these that they're kind of like, oh, wow, like, I didn't know that, or that's a pretty cool little factoid. I think there's there's a couple things. I think the roots behind each one of our brands is very unique. And people don't realize the roots that you know, each brand has come from, I mean, you mentioned if you mentioned stitz, a Weller to anyone that you know, drinks bourbon, they know that it was a very prestigious distillery back in the day that you know, has amazing juice that we've continued that you know, that process or you mentioned, the Van Winkle family. 59:44 Everybody knows who you are, most people that drink bourbon, know who, you know, the van winkles are so I think that the, the, the roots of each one of our Bourbons is very unique. The flavor profile is very unique, but what I really enjoy about this job 1:00:00 is telling our family story and how we've grown throughout the past 60 years, starting as just a small you know, private label distribution company in modeler all the way up to one of the top suppliers and you know, in the country, if not the world of spirits and to be able to grow that family name into bourbon is very special for for not only myself but for our family as a whole. I mean, I've my mom, and it was absolutely a job to raise me over, you know, 25 years but she put her heart and soul into this distillery for two year process and, you know, 1:00:45 the tasting room the visitor experience that was all her so to see, to be able to tell our family's story and put it behind not only the brands but the whole distillery in general is very special and I think people will actually latch on to it. 1:01:00 at, you know, whiskey fests and stuff like that. Because 1:01:06 no, okay, like you're saying, some people do know the brands, some people don't know the brands and, and if you can give them something to latch on to that reminds them of that brand. I think it's it helps them, you know, one they'll drink it, they'll maybe ask for that over a different product and at the store after, you know, they go from San Francisco whiskey fest drinking all day and night and the next morning, they're like, oh, what was you know, what was that? What was that product from Lux, Rhoda. Still it was that thing I can't remember. And then maybe, maybe they remember it. Or maybe I was just in the liquor store that they go to. And they walk in there. And I was just, I personally had just been talking to the owner and talk to them and explained all of our brands. So they walk in there and they say, Oh, do you have any brands from Lexapro, distillers? Oh yeah, we have Rebel Yell we have as Rob Brooks. We have these great 1:02:00 Are any of those ringing a bell and they can kind of relate to, y

The cannabis beverage space is a fascinating one. Much like the craft beer movement, which grew from the work of a few hobbyists in the 1980s and 1990s into a multibillion dollar industry today, we're seeing pioneers invent new product categories, take big chances, and create new consumer experiences.  In Colorado, Keith Villa is doing exactly that. After founding Blue Moon Brewing Company and retiring from MillerCoors after 32 years in the world of beer, he and his wife have launched CERIA - a line of non-alcoholic beverages that drink like beers, but contain 0.0% alcohol and are infused with THC and CBD. He brings a deep understanding of the alcohol industry and the science of brewing to this nascent field, and has created a new product designed to serve as a replacement for alcohol - buzz, taste, and all. Today, Keith joins the podcast to share stories from his time at Blue Moon, including how he brewed the first pumpkin beer (and chicken beer, for that matter), the unique challenges in the cannabis beverage space, and talk about where he sees this industry going in the years to come.  KEY TAKEAWAYS What brought Keith out of retirement to start CERIA - and how he began to experiment with CBD and THC-infused beverages. The specific qualifications that define a beverage as beer - and why it's so hard to brew with cannabis in particular. The misunderstandings around cannabis and its effects in beverages - and why Keith is so excited about the new cannabinoids currently being researched and explored.  Why the alcohol Tax and Trade Bureau will likely never approve a cannabis-infused alcoholic beverage, even in the event of federal legalization - and the scientific reasoning behind this. How Keith approximates the buzz of alcohol in dosing his products. Why Keith believes 2022-2025 will be a crucial time for federal legalization.  Show Notes For complete show notes, including transcripts, takeaways, and links to all the resources mentioned, visit SoHoExp.com/11 To learn more about the podcast and get access to all episodes, visit: SoHoExp.com/GreenRepeal

What liquor license do I need? If you would like to start a new business, or currently have one, and want to involve the sale of alcoholic beverages in your business it is important that you learn about the many types of alcoholic beverage licenses.  Every state will have its own laws for the sale of beer, wine, and liquor.  You must apply for the correct alcoholic beverage license, also known as a liquor license, in order to legally sell or distribute spirits, wine, or beer.  The following is an explanation of the types of liquor licenses you may need.  For help with applying for your alcoholic beverage license, contact our liquor licensing attorneys at Dunlap Bennett & Ludwig. Picking the Right Alcoholic Beverage License Each state has an alcohol beverage control office that has ruling over the licensing and order of alcohol distributors and producers for that state. The Alcohol & Tobacco Tax and Trade Bureau controls it at the federal level.  What you will need when it comes to a liquor license will depend on your state.  It is important that you check your state’s laws and speak with a licensed attorney for help putting in an application for your license. In Washington, D.C., alcoholic beverage license types include: Manufacturer: A business that makes wine, spirits, or beer; Wholesaler: A business that sells an alcoholic beverage to other ABC licensed businesses for resale; Off-premises retailers: Retailers who sell alcoholic beverages for drinking off their property only, this could include online sales; On-premise retailers: Retailers that sell alcoholic beverages and allow drinking on the licensed property. This can include restaurants, bars, hotels, nightclubs, etc. These are just a few of the possible types of alcoholic beverage licenses that you may need.  The different licenses are given by class, and your license type will decide the kind of alcoholic beverages you can sell.  License classes in Washington, D.C. include: Off-premises Retailer Class A: Allows a store to sell beer, wine, and spirits for drinking off property; Off-premises Retailer Class B: Allows only the sale of beer and wine for drinking off property; On-premises Retailer Class C: Allows the sale, service, and drinking of spirits, beer, and wine at a restaurant, bed and breakfast, nightclub, tavern, and multipurpose location, with licenses, explained more by the type of business. Searching for the right liquor license for your business can be a long and sometimes challenging process.  Speaking with liquor licensing attorney is always helpful. They can also look to see if you are following all state and federal alcohol laws correctly. Learn more about liquor licensing by clicking here.

Download Episode! PODCAST: The Government Shutdown chokes small breweries, and how to name your home brew beers. Welcome to our new "Small Batch" format (approx. 30 minutes) that features a shorter show where we talk about craft beer and home brewing news, beer related events, home brewing tips, new music and we taste some new beers, of course! Yes, as we post this podcast, the knuckleheads in Washington DC have opened the government for 3 weeks, but the longest partial government shutdown in US history had an impact on small and independent craft breweries. The closure of the Alcohol and Tobacco Tax and Trade Bureau has created a similar abundance of requests for Brewer’s permits and created a backlog of Certificate of Label Approval (COLA) requests, all costing breweries, related businesses and their communities a huge hardship. the crew spells it all out in less than 10 minutes! We also shared that the 2019 National Homebrew Competition (NHC) Open Enrollment Application Starts January 22, 2019 at 10 a.m. MT and closes on January 29, 2019 at 3 p.m. MT., visit homebrewersassociation.org for more details. And speaking of home brew, Mike runs down a handy list of things every home brewer may want to consider when their naming their beers...just don't name it after any current government officials as they tend to leave a bad taste in your mouth. Thirsty? It wouldn't be a beer podcast without beer, so we take in some samples of 10 Barrel Apocolypse IPA, Sierra Nevada Brut IPA, Left Hand Death by Disco Porter. All three were excellent and highly recommended if your out and about. And speaking of getting out, Kent turns us on to a young rock-n-roller named Jake O'McCluskey. #drinkitup

In this episode, Mason brings the wine. His pick is a Virginia Viognier from the Tarara Winery. The Wine: Tarara Winery Viognier 2015 Jake mentions a Bordoux that he was sipping on that just didn’t tickle his turkey. The Wine: Chateau La Tonnelle Haut Medoc 2016 The guys also discuss how the government shutdown and how it has been impacting the Wine and Beer industry.  According to Fortune, the show’s old buddies the The Alcohol and Tobacco Tax and Trade Bureau are causing trouble again and this time because of the partial shutdown. Also discussed in this episode: Ullo Wine Purifier Mises Daily Article - Welfare before the Welfare State U.K. Now Has A minister For Loneliness Check out the other great podcasts we like! Friends Against Government Sounds Like Liberty Run Your Mouth Podcast

In Episode 117 we find out what the deal is with the Alcohol and Tobacco Tax and Trade Bureau and whether or not the government shutdown is really wrecking the craft beer industry. John joins us and provides an update on Trek Brewing and some insight on his experiences with the Tax and Trade Bureau. Plus we check out our 2018 Year In Beer check-in summary from Untappd. So grab a beer and enjoy the show!We are proud to partner with B Cups, supplier of Outdoor Craft Beer Cups, for partnering up with us and I encourage our listeners to go visit their site at bcups.net or fermentedreality.com and check out the world's first full line of style-specific plastic beer cups for people on the go. Whether hanging out on the beach or by the pool, or hiking the wilderness, or even enjoying some boating, B Cups are great for any place you can't use standard glassware.Tavour Promo - Use promo code “tapthecraft” and it will give any NEW user a $10 credit after they spend $25If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or follow us on twitter @tapthecraft, interact with us on Facebook at facebook.com/tapthecraft or leave comments on the show post on tapthecraft.com. And we now have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show.You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow John on Twitter @primebrewing and on Untappd @primeWA and you can follow Trek Brewing on Facebook, Twitter and Instagram @trekbrewing or visit the website trekbeer.com. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page.BEERS MENTIONED ON THE SHOW:North High Break on ThroughAdroit Theory Evangelion II: Lilith (Ghost 679)New Belgium Voodoo Ranger Liquid Paradise IPA7th Sun Sugar BritchesAlesmith Old NumbskullHoppin Frog TORIS the TyrantLawson's Finest Liquids Double SunshineTreehouse Brewing HurricaneHomestead Barrel Aged BisonDeschutes The Abyss 2015 Imp StoutHeretic Incubus Imp StoutBrewery Ommegang Game of Thrones: Mother of Dragons

In Episode 117 we find out what the deal is with the Alcohol and Tobacco Tax and Trade Bureau and whether or not the government shutdown is really wrecking the craft beer industry. John joins us and provides an update on Trek Brewing and some insight on his experiences with the Tax and Trade Bureau.

Welcome to the very first Sightlines episode of the Good Beer Hunting podcast. These episodes are where we dig in to a timely topic with experts from around the country, working to make you and us smarter about what’s going on in the beer industry right now. This week, brewers around the country are dealing with the ramifications of the government shutdown, which means that key agencies like the Alcohol and Tobacco Tax and Trade Bureau—often referred to as the TTB—are entirely unresponsive, and that means that almost nothing new can legally come to market until those agencies are re-opened and the backlog is cleared. The TTB is critical for brewers who need label and formation approvals for their beers in order to package and sell them. So what’s going to happen in an industry that survives almost exclusively off new releases? To catch us up to speed, we’re going to talk to Jared Treanor, Brand Manager of Brewery Ommegang in New York, and Ashley Brandt, a Chicago attorney who works with breweries of all sizes. (He’s also, incidentally, GBH’s attorney.) Thanks for listening. Sightlines is the news and analysis section of Good Beer Hunting, and it’s focused the evolution of the beer industry. We’re excited to turn it into an ongoing podcast series! Good Beer Hunting is supported in part by our underwriters, New Belgium Brewing Co. out of Fort Collins, Colorado, and Guinness, which is based in Dublin, and newly in Baltimore County, Maryland. And as always, we’re supported by the Fervent few, a community of subscribers. You can support GBH by joining.

Today on The Speakeasy, Ryan Maybee joins us in the studio to pour us some Kansas City Whiskey, a name that J. Rieger & Co. pitched to the Alcohol and Tobacco Tax and Trade Bureau, and got the thumbs up. Rieger's whiskey blends corn, malt, and straight whiskeys with a bit of 15-year-old Oloroso Sherry from the Williams & Humbert bodega in Jerez, Spain.

Join us tonight for another LIVE discussion on All About Wine.  We continue discussing the federal government, Alcohol and Tobacco Tax and Trade Bureau.... It's part 2!   Call in and discuss this topic with show host, Ron, on-air by dialing (646) 727-3235  or Email your comments and questions to allaboutwine101@gmail.com   Always informative and entertaining...it's All About Wine!