Podcasts about vendome

Crittenden Distillery (Kiln, MS) WF0046 Head to the deep, Deep South, down to the self-proclaimed moonshine capital of the United States, Kiln, MS. While it did snow here a couple weeks ago, this area is much more known for its heat and we're going to go step by step with Matt Crittenden through the distilling process and chat about various considerations along the way. Patreon members are getting a rare treat - experiencing what it is like to walk through a distillery with me. Matt and I carry our mics around while he shows off his distillery processes and after a while, we forget the mics are in our hands. We talk sonic booms, evaporation, moonshine, cats, Vendome stills, and stogie batches. This is a 40 minute edit from an almost 2 hour long interview. Join me for a fun look at a distillery that only runs tours about once a month. A distillery where whiskey clubs come to pick through some amazing barrel to whiskey combinations. And a family run distillery that evolved out of a need to step away from the long drawn out processes of litigation. Find this and all of the other flights at whiskey-lore.com/flights

In this REMIX Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Mike Sherman, Vice President, of Vendome Copper & Brass Works in Louisville, Kentucky. This Episode originally aired as Episode 208 on February 2, 2024. The guys talk with Mike about his background and his decision at a fairly young age to join the family business, the rich history of the Vendome brand which was started in the early 1900's by Mike's great-grandfather, and the incredible growth of the company over the past 25 years and what the future looks like for Vendome. They also taste and review three expressions – all of which are made using Vendome stills – including Bardstown Bourbon Company Origin Series Bourbon, Sugarlands Distilling Co. Roaming Man Tennessee Rye Whiskey Batch 12, and Old Forester 1920. This Episode of The Bourbon Life Podcast is sponsored by Liquor Barn, Limestone Farms, Porch Kitchen & Bar, Bluegrass Distillers, The Stave Restaurant, Three Chord Bourbon, and District 7 Social. Check out our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com

Host Bex Scott lets you in on her process for going through her local Value Village thrift store in this episode. She explains the layout of the store section by section, how they're stocked, and what to look for in each. She explains where the good stuff is on the shelf, how to check items for damage, and where some of the hot items are hidden. If Value Village is new to you or you find it overwhelming, this episode will break it down into understandable sections and help you scour for the perfect vintage score that you're seeking. Bex also shares some key tips for collectors and resellers. Did you know that some of the best items are on the very bottom shelves in Value Village? Don't be afraid to get on the floor and look down there. Where do they hide the salt and pepper shakers? Should you skip the book section? If you arrive at the store first thing in the morning, is sneaking into the middle of the queue a good idea? Bex answers all these questions and more in this episode. Listen in then share your thoughts and tips with Bex on Instagram @PyrexWithBex. Resources discussed in this episode:Value VillageFind a Value Village near you—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I want to take you through my process for shopping at Value Village. Now, where I live in Alberta, we have quite a few different thrift shops, antique shops, but I find that the one that I have the most success at right now is actually the Value Village in Red Deer. So for those of you who live in this area, I would be interested to see if you kind of have the same process as me for going through the store. Now, I know that everybody has their own sections that they really love to hit up first. I know that when I used to go thrifting every day before we had our daughter, I used to show up way before the store opened and line up at the Value Village, this was in Calgary, not where we live now, but you would see the same people there all the time. The same person was always first, and you would get to know the people who were shopping there, which was kind of fun. Bex Scott: [00:01:38] And you would watch as people who weren't regulars came around the corner and they thought they could sneak into the line or try and create another line to get into the store before you did. And these people were having none of it. So one thing to know for sure is to never mess with a die-hard thrifter or reseller because they stake claim to their spot in that line and they will not move from it. So back when I used to go to Value Village in Calgary, my first stop was always the Pyrex section because there were a lot of other people who went there first. You wanted to be the first one to get the fresh Pyrex that they put out. A lot of times that's how I got my full sets. And you do have to kind of fight people for different things because you can tell, right? As you guys both lock eyes on the same set, it's like whoever is closest to that, you grab it. So you put your hand on it and you just have to be assertive, which is something that I'm not good at. I've learned to be a little more assertive since I've been thrifting for a bit longer now, but it's definitely not in my personality to fight with somebody over something. It's not worth it in my opinion. Bex Scott: [00:02:58] If somebody is going to fight with me over a set of Pyrex, I will gladly give it to them because I'm just, I don't like conflict. I will miss out on a great opportunity just to avoid the conflict with a stranger. But some other people who are there that you get to know, there was one lady, I called her the Teacup Lady because she went and cleared out the full section of teacups at Value Village every single morning, and I would kind of creep to look at what was in her cart. I have no clue about teacups at all. Nothing. No knowledge about china, any of that stuff. So it was fascinating to me to see what she was buying. And I'm sure she was a reseller, because nobody can store that many teacups in their house. Well, that might be a lie because I have that much Pyrex. But anyway, there was also a guy that would go and buy vintage books and then somebody else who would buy video games and electronics. So those were the usuals who would line up with me on at the Value Village. So since I've moved out of the city, I frequent Goodwill, Sally-Ann, Value Village, and then a few of the smaller thrift and antique stores in our town. And Value Village is definitely a big store to search through. It goes in huge cycles of being amazing and just being totally crap for what's in there. Bex Scott: [00:04:33] A lot of it goes with the seasons, which makes sense. So right now it's not too bad because people are clearing out after the holidays. Christmas is over, they have more time. So they're focusing more on clearing out, maybe getting ready to sell their houses in the spring/summer. So there's been a lot of good vintage in the stores recently, but before Christmas, it was all Christmas. That's all you would find there. Everything else was kind of junky stuff. And then right after Christmas, it went through a phase where the shelves were, like, completely bare, except for a few things. So now if, now is February, if you're getting into thrifting or reselling, now is a great time, in my opinion, to start stocking up on your inventory and looking through things before the big garage sale season comes up, which I'm extremely excited about. Bex Scott: [00:05:33] Okay, so I avoid a lot of sections in Value Village when I look for my inventory. That is mainly because it's not my area of specialty. I don't know a lot about it, and I can't buy from every single category, or I would probably be kicked out of my house. Just kidding. But it would, it wouldn't work. So right when you walk into our Value Village, on the right, there's DVDs and board games. Now, I know a lot of people who resell DVDs and resell vintage, and not even vintage, just modern contemporary games, and they do extremely well. Bex Scott: [00:06:12] So I would love to get somebody on the podcast as a guest to talk about just board games, DVDs, music, that kind of stuff, because that is a section that I avoid. The first section that I do go to is the book section. I am a massive reader. I read every day. Right now my goal is to try and read six books a month. I did that for January. We'll see for February. But I have a problem with buying books for myself, never mind books to resell and to collect. But when I do buy them for my collection, it's the Little Golden Books. I love vintage Little Golden Books. Some of the newer ones are cute too, but I buy them for the illustrations and the artwork in them, and this might hurt a lot of people to hear, but I repurposed some of the pages in crafting, so I've been making little coasters and journals, covering journals with like Disney pictures and just really nice old vintage artwork, which I know is terrible to do to cut a book up. But I try to only cut the ones up that are really damaged. I don't ever touch a brand new pristine condition book. So I collect those for myself and to read to my daughter. So I'm trying to collect as many Little Golden Books for her as I can to pass down to her. I also have had great success selling the Little Golden Books. Bex Scott: [00:07:50] So if you can find them for like $0.25 each or a dollar each, they usually resell for like $3 to $4. So not a huge profit there. But if you get enough of them, you can sell them in bulk, you can sell them as a collection. And you might be able to find some good money in that section. Next, I always buy vintage Baby-Sitters Club books and Sweet Valley High, so right now those ones are really popular. I've sold quite a few Baby-Sitters Club books, and they did release, I think it was on Netflix, a Baby-Sitters Club TV show, which is actually pretty good, I'm not going to lie. So it did make a little bit of a comeback, but people are trying to complete their collections that they had growing up. So I always try and grab those books, especially the older Baby-Sitters Club ones. Next is Nancy Drew and Hardy Boys. There are some extremely die-hard collectors here, and I know I've talked about this in a previous podcast episode. There are different types of the Nancy Drew, different time frames that they were released with different covers, artwork, that kind of thing. So keep that in mind when you are buying them if you were trying to complete a collection or you're trying to resell, that different ones will have different values just because of the time they were released and the type of cover that they have. Bex Scott: [00:09:25] Okay, so once you leave the book section in my Value Village, you go to this extremely overwhelming vase section where they've just crammed every single vase that has ever been donated from a florist shop. So you'll see a bajillion of them. They all look the same. They're all in there. I don't know why, but the same two vases could have two different prices. It drives me insane. But this is where I have had the most luck finding swung vases. And you need to be quick on these. Like this, when I walk in, I scan that section first to see if they've put anything really tall on the top shelf, because that's where they usually are. If I don't see any, I head to the books, but I've found quite a few amazing vases in this section. This is also where you want to look for pottery. Anything marked, I find is great to buy if you look it up with Google Lens. A lot of the potters marks are very hard to discern. So this is an area that I don't know a lot about, but I have lots of friends who have made great money selling especially German pottery. So if you can get to know some of the German pottery names, then this is the section you want to look for them in. Bex Scott: [00:10:47] Kitschy planters. Everybody loves a good kitschy planter. These ones can be from maybe it was like a vase that somebody got their baby shower gift from. They have the cute little lambs and the balloons and the blue and pinks. Lots of Easter around Easter time. So little chicks and rabbits, that kind of thing. So I always pick up the kitschy planters if they're in good condition. Make sure you touch every inch of them. Same with the vases. These sections are terrible for broken items. I don't know if they just don't catch them when they sort them or if they sell them regardless, but I've been so excited about finding something that I just grab it, throw it in my cart, and I get home and I secretly cry in my office because now I have to do something with this broken vase. Another thing that I often forget to look at are brass vases. So a lot of these are made in India and they're beautiful. These ones are always great to resell. They're also great in displays because they are so pretty. But keep an eye out for brass vases. Make sure you get them at a good price, though, because Value Village has caught on that these are valuable items and they have been jacking the prices of them. So next to the vase section is what I call the weird wood section. This is like a catch-all for anything wood that comes into the store. A lot of times there are broken shelves here, little knickknack things, but the things that I like to look for are the wooden knickknack boxes or jewelry boxes. Bex Scott: [00:12:35] A lot of them have really nice ornate carvings in them. Sometimes people's names on them. I really like these for storing knickknacks and jewelry, but also for reselling because they are a hot item. People love wooden boxes. Next would be wooden or carved animals. A lot of these things look like they might not have any value, but depending on the wood they're made out of, if you go home and research them, or you do a quick Google Lens in the store, it is definitely worth while. A lot of the wood is very valuable and the carvings have been done. There's lots from Africa or Mexico or places like that by the Indigenous people in the area, and they are very beautiful and great for collections, but also for reselling as well. Next up would be look for the little wooden knickknack shelves. These can be like the letterpress drawers or little mug holders that you put on your wall with the little pegs. Like the peg - peg, what's the word I'm going for? - The peg, the peg holder shelf thingies. Somebody, if you know what the actual word is, let me know. Not enough coffee today. But yes, look for those. I have seen some beautiful displays at Christmas where you have the accordion, peg hanger and you put Christmas decorations on them.That is a goal of mine one year to do with my vintage Christmas balls. Bex Scott: [00:14:09] Okay, so we've gone from the weird wood section now. I'm skipping over the strange candle, votive, school supply aisle. There's very rarely anything in there. Maybe sometimes old vintage photo albums. That is a good thing to always grab if they're in good condition. And always look for photos in them, because sometimes Value Village doesn't take them out, which is a really big score, but I usually skip this weird section, come back to it at the very end if I have time. Next is the plastic stuff. So this is your typical, I bought this plastic water bottle and now I'm donating it, and Value Village now has 10,000 of them, so avoid those ones. I find it kind of gross anyway to buy an old reused plastic water bottle, but that's just me. Some of you might love that section. What is good in this section though, is Starbucks to go mugs. If they are in near brand new condition or they haven't been used and abused, they will resell. Starbucks always resells. I've had amazing luck with it. Just be sure to open it because you never know what's inside. Still in this section, this is where you find your vintage Tupperware. Do not sleep on this section. People will donate their vintage Tupperware. Always do, this is so gross, but always do the sniff test. I have opened some in Value Village and there have been spiders and bugs and weird smells in there. Bex Scott: [00:15:47] To me, it's not worth it to take those home and clean them because I am creeped out by that. And it's, yeah, I would rather just leave that there for somebody else, which might be mean, but I would definitely check the condition and make sure somebody hasn't had spaghetti in it for a bajillion years, because that stuff stains. Look for utensil marks, make sure they're not totally torn to shreds and that they haven't been warped in the dishwasher or the microwave. So make sure the lids are nice and flat and that somebody also hasn't written their name on it in Sharpie. There may be a way to get it off, but just be cognizant of that when you're looking at the Tupperware section. Okay. Next we get into dishware. I love the dishware section. This is where I have found some amazing vintage Denby dishes. I'm not going to pronounce this right, but Le Creuset. I have found five Le Creuset mugs for 4.99. They are amazing to resell because they are just so valuable and expensive. Look for any Japan stoneware plates, Corelle dishes, those still resell like the butterfly gold that goes with the Pyrex. What else? Just keep an eye out. Start researching your dishware and just look at the bottom of everything, because you will be surprised at how many things you can miss just because you think it might be cheap. Bex Scott: [00:17:25] There's been a lot of Dollar Store or Walmart dishes that I think look like Le Creuset, and then I flip them over and they're not, and vice versa. So just keep an eye open. In the same aisle we have the teacup section. So I know that this can be a gold mine. This is one that I do skip over because I have such limited knowledge in it. So if you are a teacup collector, I would definitely check this section out. Look for chips. Look for gold that's been rubbed off. A lot of the vintage teacups, they do have a gold rim or a gold handle, and it's always the first to rub off. So just make sure you keep that in mind when you're looking through teacups. If, sometimes they put teapots in this section as well. Teapots can be very gross and stained on the inside, but if you put a dishwasher pod inside of them and let it soak, it will clean out all of that tea staining. On the other side of this aisle is the glassware. Another one of one of my favorites, because you never know what you're going to find here. So I look for vintage Libby. So if you flip it over, you'll see the little script L on the bottom. A lot of these dishes or glasses are the ones with the gorgeous designs. They can have sometimes metallic on them, gold Bex Scott: [00:18:53] Just make sure again that the gold isn't rubbing off. But they have the groovy flowers and the amazing patterns that you see in all the vintage catalogs. So this is a great section to look for that in. And try to find them in sets like four, eight, that always sells better. I've bought a lot of single glasses, which are definitely harder to resell. Sets of three are harder to resell as well, so you might get people asking to buy two of them and then you're stuck with one. But just keep that in mind when you're looking in the glasses. This is also where you're going to find the Dorothy Thorpe. So there's a lot of look alikes. So this is where there's the silver fade, like the roly poly glasses. I always buy those. They became very popular after Mad Men came out, the roly polys with the silver rim. Those are gorgeous. So I would recommend buying those. But always take a look at the silver. If it has scratches, if it's coming off, if it's fading. Because that will really hurt your resale value. Okay. We're still in the same aisle. This is a very good aisle. We are at the coffee mugs now and this section is usually a disaster. You have to dig. I have broken quite a few mugs in this section, because you're trying to reach around and get the good stuff at the back, so just be careful when you're moving things around, because I definitely need help in this section. Bex Scott: [00:20:26] This is where you're going to find your milk glass, so don't do just a cursory glance. You might want to walk down the aisle in one direction and walk back. I often get on the floor and look in the bottom shelf just because it's so easy to miss things. But Federal glass mugs, what else do we have in this section? Fire King, we have the Pyrex mugs. We have, what else, stoneware. Made in Japan stoneware and English stoneware. I always buy those mugs. Also pottery, makers mugs, that kind of thing. So look to see if they have a pottery studio signature on the bottom. And Disney. Disney and Starbucks, always buy the Disney and Starbucks if it is in good condition, do not leave them. I know it's not vintage, but people love them. You can oftentimes find really rare or not in production Disney and Starbucks mugs and those sell really well, especially on Marketplace. Okay. The next aisle is the random junk aisle. This aisle drives me crazy because most of the time everything is broken in it. It's pieces and parts of things that they didn't know what they were, so they just threw them in there. But it's still worth it to dig through. This is where you'll find your trivets. A lot of times they have nice Lucite ones with flowers pressed in, really nice brass trivets, some wooden ones. Bex Scott: [00:21:58] Placemats are here in the boxes. This is where I usually get my salt and pepper shakers, but make sure they are not chipped. It is so hard to find salt and pepper shakers that aren't chipped at Value Village. What else is good to keep an eye out? Marble rolling pins. I found quite a few marble rolling pins that do very well for resale, and I've kept a few of them because they are amazing to bake with. Recipe boxes. This is where I find the awesome recipe boxes from the 60s and 70s with the gross recipes in there. Those are always really fun to look through. After the random junk section, you have the serving dishes, and this is kind of a catch-all for anything glass. Lots of juice jugs, Pyrex percolators are here. But the best part of this section is the uranium glass that people don't realize is in there. So always bring your black light, because this is a section where it's usually stuffed in the bottom of the shelf at the very back. And it's the uranium glass platters, the milk and sugars, anything like that. Little bowls and dishes and trinket dishes. Make sure you look for anything that stands out as green. Stoneware serving platters. I found some beautiful floral print stoneware platters here and in my shop, weirdly enough, this is where the staff like to hide the valuable electronics. Bex Scott: [00:23:34] So I have laid on my stomach in the floor multiple times. Because if you go towards the end of the day when the store is going to be closing soon, they like to hide Playstation games, Game Boy games. I've had some Wii controllers and just some really amazing stuff hidden in this section at the back. So pro tip, get on the floor, don't care what people think about you, just look for that gold mine of stuff that people are hiding because it does happen. My most favorite section, the Pyrex section, it is dwindling these days. There's not a lot out there. Mostly what I find is super beat up, dishwasher damaged to the point where it's not recognizable anymore. It's really sad. When I started thrifting, there was definitely a lot more, but I am now in a population that is a lot smaller than where I used to live too. But every once in a while you find a good, a good score of Pyrex. They're usually on the top shelf, which is easy to spot. Other things you can find in the section are Wilton cake pans. I've had great success selling Wilton cake pans. You just have to make sure that they are a low enough price. I would avoid cornflower CorningWare. It, 3 or 4 years ago, it was a hot item. It was hard to keep it in stock, for me at least. And now it is a struggle to sell it. Bex Scott: [00:25:12] So spice of life, blue cornflower, any of that stuff. If you have success selling it still, go for it. But for me, I pass over that stuff now just because I found that it's not worth it. Jello molds. I love jello molds. These are the tin, usually rose gold or copper looking ones. They're so cute and a whole bunch of different sizes. I always grab those ones because they are fun in displays, to collect, and to resell as well. Okay, so now we are in to the strange bathroom section. My Value Village has a section where they sell hair clips, curling irons, what else do they sell there? Just weird random laundry baskets. But this section is amazing for vintage garbage cans. Also vintage jewelry boxes. So don't pass this section up if you have it in your store. This is where I find a lot of my velvet covered snap shut jewelry boxes, the smaller ones that fit little rings or necklaces. Those ones sell really well, especially if they are in good condition. If not, you can also recover them. I have a friend who does amazing and beautiful work recovering vintage jewelry boxes with new velvet, new insides, cleans up the little feet. So if you're interested in taking on a project like that, this is a great spot to look for them. Bex Scott: [00:26:46] Next up is the linen section. I could spend a whole day in this section. It starts off with aprons, dishcloths tea towels, and then it goes into fabric, sheets, duvets and blankets, and then pillows. So this is all a lot of personal preference when you're buying linens, what you like to look for. But I like to look for the groovy floral sheets, anything with like a bold retro pattern. Chenille duvets. Pillowcases with flowers. What else? Really cool tea towels with graphics. Those all seem to resell really well. Especially the retro groovy looking sheets. Just make sure that you inspect them for holes, stains, anything suspicious because they do sneak in there. I find a lot of, like, duvets and bedspreads that I really like, but our Value Village is ridiculous for prices and they can be upwards of $20, so to me that is not really worth it. If you're looking through pillows, look for anything that is latch hook. I found an amazing latch hook mushroom pillow the other day. Um, crocheted pillows do really well. Anything with florals. The funky, groovy patterns again. And if it's a seasonal item, Christmas pillows, Halloween pillows, pillowcases and covers from the fancy stores, like the modern stores like Urban Barn, Pier One, anything like that. Even Indigo/Chapters, they get a lot of those in there. Those are great for reselling as well. On the right hand side of the linen section is the sewing section in our store. Now, I don't buy sewing patterns from Value Village because I find that $2 to $3 each is what I can sell them for, and that's the same price that Value Village sells them for. Bex Scott: [00:28:56] So unless it's something really amazing, like a Barbie pattern, I always grab Barbie clothes patterns, Barbie furniture patterns, those ones resell at a higher price. Sometimes you can get about $10 or more for a pattern that is Barbie. But this is where I find my latch hook patterns, my cruels, my needlepoint, my cross stitch. They've had some amazing kits in this section, and you do have to dig through, because this is where they also put the baby diapers and the feminine products that are donated. So you have to dig a little bit, but they are in there. Next up we have the kids section. The kids toys and clothes. I have dug through the toys before to find Cabbage Patch Kids, My Little Pony, Littlest Pet Shop, vintage Barbie. This is a section you really need to spend time, like, come to the store just to look at the toys, because you need to dig through broken toys that aren't working anymore and just really spend time to decipher if it's vintage, if it's modern. I don't buy clothes when I go to the thrift store because that's a whole other thing. I wish I had the had the time and the patience to search through clothes and photograph them and all that fun stuff, but I mostly stick to the hard goods. Bex Scott: [00:30:22] Next is purses. Purses and accessories I do like to look through because I buy the nice sequined beaded clutches, little handbags. Those do really well for resale and they're really pretty too. If you just want to dress up and go out for your own fun. So I do look through those. Sometimes you can find some good designer bags. I've found some Betsey Johnson, some Coach, but most of the time they separate those out in the Value Village and put them in the locked case. Next would be oversize items. This is usually where electronics, big furniture is in our store, and it's actually one that a lot of people I find skip because they think everything in there is too big. But there's been some really good finds in this section. I went with my friend not too long ago and we found, I think it was three lawn chairs with retro patterns on them. They were really cool. I found some awesome dressers, bookshelves, just really nice MCM looking furniture. Stools. And this is where they put lamps too. So you can find some awesome vintage lamps in this section to refurbish. Wine racks, couches. If you're really interested in refurbishing or cleaning something out like that, but make sure you take a look, just a quick walkthrough of the section because you can find some pretty awesome stuff. Bex Scott: [00:31:49] And last but not least, this section is so fun to look through. It is the jewelry section. It's almost like a game for me now, where I know that they've gone through and looked through the signed pieces, and most of the time they're pretty good at it, they know what they're looking for, but there are some awesome gems you can find in here. I would love to find a find a Sherman. That would be crazy if they left a Sherman on the wall of jewelry. But I've found quite a bit of Sarah Coventry. Butler. Vendome. What else has there been? Just a lot of random signed pieces that have been skipped over. I mostly look for brooches. Anything with a nice rhinestone, even if it's vintage and unsigned, I buy it. And anything floral. So the nice, what's it called? The coated flowers. I've lost the word for it now, but they're the metal flowers that are usually a brooch or an earring. People love to make arrangements with those and frame them in a shadow box. Anything that has a really nice old clasp that might have some faux pearls and lockets. I love to look for lockets. So this section, you could probably spend a half day just looking through the wall of jewelry there. And sometimes the prices are great, sometimes not so much. But if you can find anything that they've missed that says 14 karat gold on it, anything that's sterling silver or, what else is there, even you might even find some real pearls you don't know. So this is a good section to spend a good chunk of time in looking through. Bex Scott: [00:33:27] And last but not least, I think I already said that about the jewelry, but this is kind of an extension, would be the locked cabinet that they have. So that's where they keep what they consider the really good jewelry, the electronics, sometimes there's designer shoes in there. I don't spend a lot of time in that section because it is mostly overpriced and to me, not as fun to look through, but because there's a lot of people, I'm sure, like me, who don't go to it, you could find some amazing scores. So that is a quick walk through of my Value Village store. I'm sure that they vary a little bit with quality of goods, the layout, that kind of thing. But that is a typical thrifting restock run for me, where I'll go in and go through my process and hopefully find some goodies. So check out the show notes for my social media platforms. Find me. I am on Instagram at Pyrex with Bex. I live sell on Whatnot at Pyrex with Bex as well. I have regular shows on that platform and there are some really amazing Canadian sellers on there. We all sell vintage of some variety. So feel free to find us there and message me if you'd like to reach out and chat. Thanks so much everybody. 

Rob Sherman is the fourth-generation leader of Vendome Copper & Brass Works, a family-owned company that has been designing and crafting world-class distillation equipment for over a century. As the backbone of the bourbon industry, Vendome has equipped iconic distilleries along the Kentucky Bourbon Trail and has left a mark on spirits manufacturers worldwide. Their stills and distillation tools are trusted not only by bourbon makers but also by producers of whiskey, gin, rum, tequila, and vodka across the globe. In this episode, we dive into Rob's approach to leadership, Vendome's enduring legacy, and the company's significant role in shaping the future of distilling. Vendome's craftsmanship is so integral to the spirits industry that their equipment is found in distilleries everywhere—from boutique craft operations to major international brands. You can learn more about Vendome Copper and Brass Works using the link below: https://vendomecopper.com/ You can find more about the How To Business Show by clicking the link below: ⁠https://linktr.ee/htbs⁠ If you enjoyed the episode, please give us a review and hit the notification bell to stay up to date with new episodes!

Send us a textJoin us on an enchanting bourbon journey with Alex Castle, the master distiller at Augusta Distillery, as she unveils the secrets of Rosewood Bourbon and the magic behind Augusta's distillery operations. From the striking stainless steel fermenters to the awe-inspiring stills by Vendome, Alex paints a vivid picture of how tradition meets innovation in the heart of Kentucky. Discover how Augusta is transforming its historic building into a bourbon lover's paradise, complete with outdoor leisure spaces and a welcoming cigar corner.The conversation takes a personal turn as we dive into the challenges and triumphs within the whiskey industry, particularly focusing on the evolving role of women. Alex shares her inspiring career story, which took a surprising turn thanks to a simple LinkedIn opportunity, and sheds light on the joy of working with new teams and systems. We also explore the influence of marketing on consumer preferences, the delight of finding unheralded whiskey treasures, and a humorous recount of a blind tasting experimentEmbrace the charm of small-town living and bourbon experiences as we celebrate the connection between whiskey tasting and cherished moments with friends and family. We highlight the similarities between the burgeoning bourbon culture and the famed Napa Valley wine scene, underscoring the community spirit and significant investments in places like Augusta. Whether savoring the rich flavor profiles of whiskey or reflecting on career shifts and property management, this episode is a heartfelt tribute to the Kentucky whiskey industry, where tradition and innovation blend seamlessly for an unforgettable experience.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

La 16ème édition revient du 4 au 19 octobre avec un week-end d'ouverture au cinéma Vendôme et au Talk C.E.C, avant de laisser place aux décentralisations dans la capitale et en Wallonie. 88 séances (mais pas que…) pour repenser le monde, nos relations à nous-même, aux autres et à l'environnement. Présentation avec Julie Van Der Kar, responsable du festival AlimenTERRE Belgique et Nathanaël Coste, réalisateur du film La théorie du Boxeur. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

“It was violence that made the revolution revolutionary”. The storming of the Bastille is viewed by many across the world as a moment of celebration, when the French people were liberated from the shackles of tyranny and royal despotism. Yet, it was also a moment of horrific violence and chaos, culminating in countless acts of blunt, bloody murder. With a widespread sense of social unrest throughout France at the beginning of July 1789, things finally reached a peak following the King's dismissal of his finance minister, Necker, a great favourite of the people. The arrival of 20,000 troops into Paris to maintain order triggered even greater panic in the streets, with the already febrile atmosphere being whipped into a frenzy by firebrand orators. Finally, with fighting breaking out between the soldiers and the mob in the Vendome, and then spilling over into the Tuileries Gardens, the Royal Commander of Paris gave the order to evacuate the city entirely, leaving it in the hands of the rioters. It was then that the mob, in a final desperate effort to procure gunpowder for its plundered weapons, turned its sites on the Bastille, the ultimate monument to repression … Join Dominic and Tom as they discuss the apocalyptic Storming of the Bastille fortress, and the truth behind the prison's famously grotesque reputation. Given the gory events that unfolded on that momentous day, was violence innate to the French Revolution from the very beginning - its driving force - and its bloody denouement therefor inevitable? _______ *The Rest Is History LIVE in the U.S.A.* If you live in the States, we've got some great news: Tom and Dominic will be performing throughout America in November, with shows in San Francisco, L.A., Chicago, Philadelphia, Washington D.C., Boston and New York. *The Rest Is History LIVE at the Royal Albert Hall* Tom and Dominic, accompanied by a live orchestra, take a deep dive into the lives and times of two of history's greatest composers: Wolfgang Amadeus Mozart and Ludwig van Beethoven. Tickets on sale now at TheRestIsHistory.com _______ Twitter: @TheRestHistory @holland_tom @dcsandbrook Producer: Theo Young-Smith Assistant Producer: Tabby Syrett Executive Producers: Jack Davenport + Tony Pastor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Every year there is a distillery that catches the headlines because they have sold for hundred of millions of dollars. Sounds like a dream for many but to make that dream become a reality, you'll have to know how to value your distillery. For that reason I've invited Kris Bohm on the show. He's the founder of Distillery Now Consulting where he helps folks buy, sell, and install distillery equipment, but he's also found himself in the midst of multiple merger and acquisition conversations. He joins the show to talk about how to value a distillery in the case someone like Diageo or a private equity firm comes knocking. We talk about case sale volumes, the value of aging whiskey in barrels, equipment, brand recognition, and where the trajectory growth curve comes into play. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about the rise of AI and being a writer. What made you want to get into distilling as a teenager? What's the difference in distilling alcohol vs ethanol? Why would a client choose pot vs column? How do you gauge consumer demand and look at sales for calculating value? What does the pool of buyers look like? What is the threshold of a case volume to start the discussion? What's the value in the brand vs the equipment and production? Beyond physical assets, what other factors play into a valuation? How are barrels valued? What's the process for selling a business? Any value in having current distribution? What are roadblocks that often kill deals? Does it matter if case volume happens in the market or at the tasting room? If you can't afford Vendome, where do your point people? Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

The wine trade is about passion. From vineyard management to marketing, without the passion, one could never overcome the headwinds. Multiply the headwinds by 10 when trying to open new markets for smaller wineries and lessor known districts. Heinrich Venter tells us all about those headwinds...couple with the passion to get it done. Embracing Tradition and Innovation: Paul K and Heinreich delve into the challenges faced by young winemakers who strive to uphold their predecessors' legacy while introducing their own innovations without compromising the wine's quality. Market Insights: From shelf space dynamics in retail to the powerful narrative behind winemaking, learn how South African wines are capturing the market's attention. Discover why engaging storytelling is essential to draw consumers to these remarkable wines. From Entry-Level to Prestige: Heinrich shares fascinating comparisons between the wine and whiskey industries, highlighting how entry-level products serve as gateways to appreciating more premium offerings. South African Wine Excellence: Gain insights into the history, reputation, and unique challenges faced by the South African wine industry. Understand why South African wines are world-class and the complexities involved in bringing them to the US market. Travel and Tradition: Paul and Heinreich reminisce about memorable travels, such as their plans to visit Canonko, and share Paul's adventurous story of planning a surprise trip to South Africa instead of Paris. The Essence of Wine: Dive deep into discussions about the timeless passion and ageless quality of wine, its irreplaceable role in enriching conversations and culinary experiences, and the importance of terroir and sustainability at Canonko. Challenges in the Wine Industry: Navigate through the conversation on the shifting consumer preferences, trends in packaging, and the balance between brand integrity and market demands.

OVP242 – Wein am Sonntag – Domaine Vendome, Crozes-Hermitage »Les Coulaires« 2021

Parce que chaque semaine qui commence est un nouveau départ j'avais envie de vous lire une histoire alors je vous propose le bijou comme un bisou pour parler avec Thierry Vendome des épées d'académiciens.Parce que réaliser une épée d'académicien, pour un joaillier c'est le Graal : une pièce technique, compliquée, pour une personne exceptionnelle, pour un monde exceptionnel où L'image du joaillier est mise en jeu car c'est vraiment la pièce d'exception qui représente l'académicien tout en gardant le style du créateur joaillier.La 1e épée réalisé par Thierry Vendome date de 1996. Il avait glisser son dessin ceux de son père et c'est celui que Jacques Dupâquier a choisi. Parce que le "J" et le "D" formait la garde dans un mouvement design. Les symboles ont été placés dans des cercles dans la garde. D'abord les armoiries de famille. Puisle souvenir du 11 novembre 1940 où il a fait partie des étudiants qui ont défilés face aux nazis en entonnant la Marseillaise au pied de l'Arc de Triomphe. Le troisième symbole est la région du Vexin où il a eu des responsabilités, par la croix pâtée du Vexin. En quatrième symbole, il y a le Drakar, car la Normandieest sa région du cœur. En cinquième, la Malakite, qui représente l'écologie. Et enfin, une devise, Béatus Laborans, je travaille dans la joie.L'épée est très pure, très monochrome. C'est de l'argent, avec la poignée en cristal de quartz transparent. Jacques Dupâquier est un grand démographe donc je l'ai traduit par des mouvements d'argent polis ou mats qui représentent les gens qui bougent avec le temps.La deuxième épée était pour Pascal Ory qui était venu acheté une épée pour sa femme le jour où il a appris sa nommination, au 1e tour, à l'Académie Francaise. Le 1e symbole est la gidouille, le symbole collège de pataphysique, où il est officier, et qui est une spirale. J'en ai fait le mouvement de la garde. Le deuxième symbole ce sont les empreintes digitales de son épouse et de ses quatre enfants que j'ai gravées sur la chape de la garde. Le troisième symbole, le tricolore français car Pascal Ory a travaillé sur la nation, je l'ai incarné par le choix des matières : le bleu par le lapis lazuli de la poignée. Le blanc, c'est l'argent. Et le rouge, c'est le jaspe rouge. En quatrième symbole, l'allégorie de l'histoire tenant un phylactère (l'ancêtre de la bulle de bande dessinée) par un dessin de Catherine Meurisse, qui est aussi académicienne et une dessinatrice de l'équipe de Charlie Hebdo. J'ai créé une découpe dans l'argent et le rouge du jaspe apparaît en dessous. En cinquième symbole sur la lame de l'épée dans l'acier est gravée cette phrase "Nulla dies sine linea" qui veut dire pas un jour sans une ligne en hommage à son père. Le sixième symbole est le style art déco que j'ai représenté par le galucha sur le fourreau de l'épée.La 3e épée, est celle de Philippe Walter, un grand chimiste français Il est venu avec sa rapière du XVIe siècle. Le 1e symbole en lien avec la préhistoire est un morceau de défense de mammouth que j'ai traillé sur la forme d'un prisme. qui viennent se fondre dans les orgues dorées. Le 2e symbole autre symbole est une évocation des cristaux de l'Orionite qui sont de moins d'1mn et présents dans la peinture ancienne et j'ai recréé en cristal de roche. En 3e symbole ce sont 4 mots materia, coloris, ombra, lume gravé avec l'écriture de Léonard de Vinci. En 5e symbole, la peinture noire absolue du fourreau qui capte à 99,4% la lumière. Le 6e symbole, est une bague amovible qui est sur l'épée et peut s'enlever et se porter en bague et en pendentif en hommage à sa femme et à sa fille Morgane, car elle sertit une morganite.Je suis Anne Desmarest de Jotemps et je donne une voix aux bijoux chaque dimanche. Faites moi plaisir : abonnez-vous et partagez cet épisode sur vos réseaux sociaux. Je vous souhaite une jolie semaine et plein de bisous comme un bijou

Joerg Stricker, general manager of Althoff Grandhotel Schloss Bensberg, talks with James Shillinglaw of Insider Travel Report about his luxury hotel located just outside Cologne. The property has all the elegant trappings of a baroque castle, but also a posh dining experience at Vendome. For more information, visit www.althoffcollection.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

No 654º episódio do Podcast mais Rock'n Roll da internets Rômulo Konzen, Daniel Iserhard e Patricia Giovanetti batem papo sobre o disco homônimo do Place Vendome, projeto paralelo de Michael Kiske. Trilha sonora do podcast (na ordem): *Place Vendome - Place Vendome *Place Vendome - Too Late *Place Vendome - Cross the Line *Place Vendome - I Will Be Waiting *Place Vendome - Too Late *Place Vendome - I Will Be Gone *Place Vendome - The Setting Sun *Place Vendome - Place Vendome *Place Vendome - Heavens Door *Place Vendome - Right Here *Place Vendome - Magic Carpet Ride *Place Vendome - Sign of Times Apoiadores do CMM no Padrim e Orelo, que ajudam a manter o Podcast no ar: Andre Serviuc - Ayrton Quintela - Marco Antônio Rodrigues Júnior - Christian Benardis - Rafael César Nolasco - Carolina Acsa - Ageu de Oliveira Ribeiro - Thais Caramori Feitosa - Erlan Di Alan - Daniel Martins - Eder Moura - Gustavo Guimaraes Alves - Diogo Felipe da Silva Santos - Christiano de Medeiros Seabra - Guilherme Montanha - Sergio Ricier - Christiano de Medeiros Seabra - Richard Cruz - Stefano Josef Dos Santos Marrara - Cristiano Ludgerio Ferreira - Renato Andrade - José Pereira - Evandro Meneguella - Itamar Carvalho - Lucas Xavier - Natalia Araujo Braz - Ricardo Tavares Pacheco Filho - Juliano Nugent da Silva - Leonardo Fernando Ninck - Heyder Araujo - Rodolfo Abreu - Marcia Lima - Igor Gimenes - Katia Klipel - Gean Costa - Marcelo Anda  - Daiara Melo - Bruno Glaser - Bruno Felipe Dos Santos - Luciana Carneiro - João Paulo Luiz Lopes - Luciano Fernandes Alencar - Renato Augusto Santos Monteiro - Pancotti Luiz Gustavo - Luis Augusto Avellar Martins - Rafael Schincariol - Leonardo Rosa - Pablo Budke - Marcelo da Cruz Bandeira - Carlos Enrique Uribe Valencia - Guilherme Calciolari - Elisa Celino - Mileto Neto - Pedro Henrique Avelar - Lucas Abreu - Gabriel Hussid - Daniel Bragança - Thiago Moura Lima - Gustavo Rossi Moreno - Ana Paula Flory Barbosa de Lima - Marcio Santetti - Daniel Barden - Leandro Da Silva Camargo - Lucas Taffarello - Renato. P - Pedro Sena - Ana Paula dos Santos - Marcelo Sousa Santos - Alexandre Sales Ferreira - Marcell Alves - André Passos - Leonardo Ninck - Lucas Nascimento - Rafael Arduini - Ricardo Candello - Rafael Costa - Thiago Cruz - Douglas Oliveira - Everson Andrade - Marcos Rainier Corrêa de Sá - Rogério B. de Miranda - André Mota - Rodolfo A. Redivo - Daniel DPT - Guilherme Morisson - Rafael Gatto - Renan Leite - Augusto Biondini - Denis Bertelli - Bryan Resende - Jordan Kalsing - Stéfano Marrara - Diogo Antonio Honrado - Edgard Teles - Douglas Martins Silva - Alessandra Maass Costa

Episode Description On this episode Shawn and Joe discuss the Super Bowl in Las Vegas and what the experience is like seeing U2 at the Sphere. They also discuss tons of new card offers that have dropped in the past week including a fast track to the Southwest Companion Pass. Other topics include: Hyatt concierge frustration, losing Vendome, Chinese New Year & Joe's upcoming trip to Taiwan. Episode Notes 0:00 - Las Vegas baby 16:44 - Shawn spring break updates and pivots, Hyatt concierge frustrations 27:25 - Joe's going to Taiwan 39:08 - Credit card updates New green restrictions: https://milestomemories.com/new-bonus-restriction-for-american-express-green-card/ US Bank Business Altitude Power: https://milestomemories.com/us-bank-launches-new-business-altitude-power-card/ Southwest CP + 30K offer after $4K spend in 3 months: https://milestomemories.com/southwest-cards-companion-pass-30k-3/ Amex Delta NLL: https://milestomemories.com/amex-delta-offers-with-no-lifetime-restriction-2/ JetBlue 70K after $1K (normally 60K): https://milestomemories.com/improved-jetblue-plus-card-offer-earn-70000-points/ Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Play, Spotify, TuneIn, Pocket Casts, or via RSS. Don't see your favorite podcast platform? Please let us know! Music: Rewind by Jay Someday | https://soundcloud.com/jaysomeday Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License

Episode Description On this episode Shawn and Joe discuss the newly announced Epic Universe park in Orlando. This new theme park should be on everyone's radar and we'll tell you why. We also discuss the trap when returning things in a foreign currency, Shawn attempts to Vendome, Joe isn't impressed with Trip It Pro and why Icon of the Seas will have to wait for next time. Episode Notes 1:54 - Joe's no good very bad weekend 9:58 - TripIt Pro and Halfday 16:49 - Losing money on a return?? 26:38 - Shawn's spring break updates 31:51 - EPIC Universe Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Play, Sticher, Spotify, TuneIn, Pocket Casts, or via RSS. Don't see your favorite podcast platform? Please let us know! Music: Rewind by Jay Someday | https://soundcloud.com/jaysomeday Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License

Garrard County Distilling Company is the latest distillery to come on line in Kentucky, and it's starting out with big ambitions. The producer of All Nations Whiskey has two massive Vendome stills and two rickhouses with plans for 22 more over the next six years. We'll talk with distillery founder Ray Franklin on this week's WhiskyCast In-Depth. In the news, Diageo reports more disappointing sales numbers, while Old Forester names an heir apparent for longtime Master Distiller Chris Morris. 

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Mike Sherman, Vice President, of Vendome Copper & Brass Works in Louisville, Kentucky. The guys talk with Mike about his background and his decision at a fairly young age to join the family business, the rich history of the Vendome brand which was started in the early 1900's by Mike's great-grandfather, and the incredible growth of the company over the past 25 years and what the future looks like for Vendome. They also taste and review three expressions – all of which are made using Vendome stills – including Bardstown Bourbon Company Origin Series Bourbon, Sugarlands Distilling Co. Roaming Man Tennessee Rye Whiskey Batch 12, and Old Forester 1920. This Episode of The Bourbon Life Podcast is sponsored by Liquor Barn, Limestone Farms, Porch Kitchen & Bar, Bluegrass Distillers, The Stave Restaurant, Three Chord Bourbon, and District 7 Social. Check out all of our amazing sponsors online at:  www.liquorbarn.com  www.limestonefarms.com www.porchlouisville.com       www.bluegrassdistillers.com                   www.thestavekentucky.com  www.threechordbourbon.com

On this week's episode Ariel welcomes her friend, the talented interiors editor and writer Hadley Keller, to the podcast. Hadley currently serves as Director of Editorial and Community Engagement at the Design Leadership Network, a community of top interior designers across the country. Previously, Hadley was Digital Director at House Beautiful, the nation's oldest continuously-published shelter magazine, where she oversaw all digital content as well as brand franchises, including the Next Wave list of on-the-rise designers, which Ariel is so grateful to be on.  Splitting her time between New York and Washington, Hadley sits on the board of the Oasis Alliance, a nonprofit providing pro-bono design service to trauma survivors, and is a member of the White House Historic Association's Next Gen Leaders cohort. She is a frequent speaker at design industry events and published her first book, about the architecture at Windsor in Florida, with Vendome in 2021. Tune in for a friendly and thoughtful conversation about the evolution of design editorial, advice for how to pitch to an editor, and where Hadley finds inspiration!

In this episode, Tina talks vintage and pre-loved jewelry with Jennifer Ward from Ward Vintage. Established in 2015, Ward Vintage is a vintage costume jewelry collection based in Bernardsville, New Jersey and curated by Jennifer Ward.The collection spans the 20th Century and features vintage bracelets, necklaces, earrings and brooches in an array of styles ranging from bold pendant necklaces to subtle, beautifully crafted formal earrings to everyday bangles and cuffs.Some featured designers: Chanel, Trifari, Miriam Haskell, Lanvin, Boucher, Napier, Monet, Givenchy, Avon, Kenneth Jay Lane, Panetta, Ciner Whiting & Davis, Vendome and Alice Caviness amongst others.Instagram: @wardvintageWebsite: WardVintage.com

Au programme, nous vous présenterons, entre autres, la programmation du ROCKOMOTIVES FESTIVAL 2023 - VENDOME (41) qui aura lieu à la fin du mois, et nous présenterons aussi plein de bons sons, le tout entouré de blagues et en présence de l' ami Nicks Moreau, qui nous présentera aussi aussi quelques actus, et Pti'Sam en invité mystère.

Au programme, nous vous présenterons, entre autres, la programmation du ROCKOMOTIVES FESTIVAL 2023 - VENDOME (41) qui aura lieu à la fin du mois, et nous présenterons aussi plein de bons sons, le tout entouré de blagues et en présence de l' ami Nicks Moreau, qui nous présentera aussi aussi quelques actus, et Pti'Sam en invité mystère.

Tasting Notes:  This 100% Canadian rye is unique in that it's produced at the Pernod/Canadian Club distillery in Windsor on Vendome copper pot stills. Canadian whisky portfolios haven't gotten a lot of love lately from their owners, except a little bit here and there by Beam, but that just means it's a truly underappreciated and underpriced category with some awesome whiskies worthy of attention. Forty Creek, Alberta Premium, Crown Special Reserve, and Lot 40 have to be on the top of any list. Highly perfumed nose of mint, menthol, and camphor with touches of oak and vanilla. On the palate, soft minty butterscotch, apple skins, and hints of Calvados with a long spicy finish.

If you're looking for a bourbon that has been crafted by arguably the best distiller of wheated bourbon and blended by the most respected nose in the industry, then you're looking for Wyoming Whiskey. The story of how Wyoming Whiskey got started is fascinating and that's why I invited David DeFazio, one of the original Co-Founders, to come on the show and share how an idea of starting a winery turned into a distillery that failed on their first release, crawled its way back to greatness. David shares the story of buying a Vendome still but not having a distiller and took Steve Nally, the man responsible for decades of wheated bourbon production at Maker's Mark and now serving as the Master Distiller at Bardstown bourbon Company, out of retirement to be the person who would set them up for amazing whiskey for years to come. But, that's not all, David and his team also got Nancy Fraley to come in and be the person who would take their releases to the next level. Plus, stick around to the end to hear about some rye distillation fun. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about stonefruit What got you into whiskey and how did you carve your path in this industry? What did you want to come away with when you visited the Kentucky Bourbon Festival trying to start this business? What did you think Wyoming could offer to the whiskey landscape? How did you get connected to Steve Nally? When you started did you feel there was going to be a demand for bourbon? Did you tell Steve Nally what kind of bourbon to create? What's the climate like for aging? Where did the relationship with Nancy Fraley start? What was your sales plan? How did you win people back when you failed in your first release? Did Edrington try to make things super luxury after the acquisition? Was there a reason that the backstory and founders haven't been on the forefront of the brand story? @wyomingwhiskey Support this podcast on Patreon

We're joined by the Call Family (Ron, Clayton, and Jacob). We discuss the new Hemingway Rye Whiskey and their work at Western Kentucky Distilling, which they've built from the ground up in Beaver Dam, Kentucky.  Each member of this father-sons trio brings a unique perspective to the whiskey-making process.  We discuss their roles and visions for the distillery and the whiskies they produce. Thanks to the Call Family for joining us this week and for sharing a pour of Hemingway Whiskey as well as the stories.  Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   About Hemingway Whiskey: Hemingway Rye Whiskey is a new premium rye whiskey brand, from the new Hemingway Whiskey Company, and is inspired by American Author, Journalist and Storyteller Ernest Hemingway. It was founded by a team with deep roots in Kentucky whiskey, led by Steve Groth, whiskey pioneer and co-founder of the revered Angel's Envy Bourbon brand and the Calls, Ron, Jacob and Clayton, a distilling family with more than 230 years of whiskey making experience. The Hemingway Whiskey Company is part of Old Man and the Sea Brands®, an innovative spirits company that owns Hemingway Rum Company, makers of Papa's Pilar Rum. They are known for bringing high quality spirits and incredible stories to drinkers around the country. For more information, visit www.hemingwaywhiskeys.com and follow @hemingwaywhiskeys. About Western Kentucky Distilling Co. Western Kentucky Distilling Co. is a bourbon and rye whiskey distillery located in Beaver Dam, Kentucky. The 100% Kentucky-owned distillery is scheduled to open mid-2023 as the first official distillery in Ohio County under the leadership of eighth-generation distiller and Kentuckian Jacob Call and President JD Edwards. From purchasing all cooking, fermenting, and distilling equipment in Kentucky, including a Vendome 36” copper still, to plans to use all locally grown Kentucky corn, the team is proud to support the local community and the state of Kentucky. For more information, visit https://www.wkydistilling.com. Bourbon Lens Coverage: Hemingway Rye Whiskey Introduced with First Edition Bottles - Bourbon Lens  A Whiskey Worthy of a Story: Hemingway Rye Whiskey Review - Bourbon Lens Western Kentucky Distilling Co. Taps 8th Generation Distiller for its New $30M facility - Bourbon Lens

Wie immer sitzen Tanja, Arne, Boris und Daniela gemeinsam vor dem Mikrofon und besprechen eine Folge von Lower Decks. Diesmal haben wir die zweite Episode der dritten Staffel "Das ungefährlichste Spiel" auseinandergenommen und wünschen viel Spaß beim Zuhören. Boimler ist überwältigt von der Tatsache, dass Vendome es bereits zum Kapitän gebracht hat, während er immer noch Ensign ist. Auf Tendis Rat hin versucht er, mutiger zu sein und neue Dinge auszuprobieren, was darin gipfelt, dass er freiwillig als Beute an einer Jagd teilnimmt. Währenddessen reparieren Ransom und Mariner einen Weltraumfahrstuhl und überlassen die Diplomatie den Ingenieuren - bis sie einschreiten müssen, bevor Rutherford und Billups einem Vulkangott geopfert werden. Zunächst der Name, the "most dangerous game" ist, wie Boris ausführt, der Titel einer Kurzgeschichte von Richard Connell. Adaptionen dieser Idee ziehen sich durch die Geschichte von Literatur und Film, auch "Menschenjagd" von Stephen King und "Tribute von Panem" spielen mit der Idee.

For this one, we're back at Vendome, the SGV spirits purveyor, taproom, and Vietnamese coffee hotspot. Over the past month or so, we've had long term access to a pair of mother of pearl Aquis 36mm (36.5, actually) divers. We had the benefit of plenty of wrist time with both, as did our respective spouses, and today we share our thoughts. The "recommendations" segment at the end of this episode is pretty fun, too, so stick around to the second half! Thanks to Oris for the loaners, and thanks for listening.

Même sans l'ami Bruno, Les Envahisseurs prennent la soucoupe pour annoncer plein d'évènements avec la participation précieuse de Salomé pour présenter le week-end Maciles & Conceptions, une rencontre autour des fanzines queer et féministes, évènement qui se déroulera ces samedi 15 et dimanche 16 octobre à la Friche Antre Peaux. Nous recevons aussi Julie de l'asso Faut Qu'Ça Bourges, pour présenter la soirée 'Tekno Horror Show # 5' qui aura lieu le 29 Octobre prochain. Nous en profitons pour commencer à présenter le festival Rockomotives Festival 2022 - Du 22 au 29 Oct.- VENDOME (41) (2ème partie de la présentation la semaine prochaine), et pour présenter les 10 ans du festival du label À Tant Rêver Du Roi.

Même sans l'ami Bruno, Les Envahisseurs prennent la soucoupe pour annoncer plein d'évènements avec la participation précieuse de Salomé pour présenter le week-end Maciles & Conceptions, une rencontre autour des fanzines queer et féministes, évènement qui se déroulera ces samedi 15 et dimanche 16 octobre à la Friche Antre Peaux. Nous recevons aussi Julie de l'asso Faut Qu'Ça Bourges, pour présenter la soirée 'Tekno Horror Show # 5' qui aura lieu le 29 Octobre prochain. Nous en profitons pour commencer à présenter le festival Rockomotives Festival 2022 - Du 22 au 29 Oct.- VENDOME (41) (2ème partie de la présentation la semaine prochaine), et pour présenter les 10 ans du festival du label À Tant Rêver Du Roi.

When a role reversal means Mariner is left to fix an orbital lift for the Delanians, the engineering team visits the planet's surface to learn just how accommodating their hosts can be. But when Mariner discovers that Rutherford and Billups committed the ultimate faux pas by not cropping their tops, she prematurely jumps into action. Will Boimler boldly go where no Boimler has gone before? Is guacamole a condiment? Was Ortegas part Delanian? It's the episode that tells you, “there's no use in crying over spilled milk”.Support the production of Greatest TrekMusic by Adam RaguseaFollow Greatest Trek on Twitter, and discuss the show using the hashtag #GreatestTrek!Greatest Trek on Twitch | Facebook group | Subreddit | Discord | WikiSign up for our mailing list!

Like K'Ranch's hunt, the Lower Dorks hosts are chasing the Least Dangerous Game with focus on the strangest details, including Chief Lundy's creepyness, Ransom's competence and leg-less babies. Also, do men in the 24th century wax their chests? 0:00 Intro and drink announcement 1:19 Lower Decks Vegas convention cosplay 4:24 New details on SNW/LD crossover 6:01 Episode synopsis 7:41 Martok's cameo, B&B 10:42 Vendome's promotion 12:51 Boimler's plot 14:10 Chief Lundy's creepiness 15:51 Various references: Springball, Edo, skydiving 18:17 Animation quality jump 20:24 K'Ranch's hunt 25:10 Ransom: Command ability and his shiny lava tubes 30:21 Obscure details: Baby legs, system of government 33:27 Cerritos model changes? 35:36 Outro Star Trek Las Vegas convention cosplay: - Fan dance Rutherford: https://twitter.com/TrekCore/status/1563624957472428032 - Shaxs/T'Ana naked time: https://twitter.com/SynthNscifi/status/1563637893549084672 - Matt the Beluga and Badgey: https://twitter.com/TrekMovie/status/1563686294290501632 Details on SNW/Lower Decks crossover:  https://variety.com/2022/tv/news/star-trek-lower-decks-jack-quaid-strange-new-worlds-crossover-the-boys-gen-v-1235352527/

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Justin Manglitz, Master Distiller, Whit Hagemann, Distiller, and Chad Ralston, Chief Marketing Office, of ASW Distillery in Atlanta, Georgia. The guys talk with Justin, Whit, and Chad about their unique backgrounds and how they each got involved in the whiskey industry, the incredible Scotch-style copper pot still that Vendome built for ASW and the extremely unique distilling methods that Justin incorporates into the production of their whiskies, and what the future looks like for ASW. They also taste and review ASW's Fiddler Soloist Straight Bourbon Whiskey, their Fiddler Georgia Heartwood Bourbon Finished with Charred Staves, and their Duality Double Malt Whiskey. This Episode of The Bourbon Life Podcast is sponsored by Liquor Barn, Off Hours Bourbon, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.liquorbarn.com www.drinkoffhours.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

Steve, Miss Beka Sue, Jason, and Katie talk to Shawn Stevens about his career at Vendome. TBD music is by Kevin MacLeod (incompetech.com). Important Links: Steve Akley's New Book, Bourbon Assignments: https://amzn.to/2Y68Eoy ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

When we typically talk about building a distillery, we usually think of things like stills, mash tanks, and where to store all the grain. But building a distillery is no different than building a house. To make all that stuff work, you need electricity, plumbing, and pumps... lots and lots and lots of pumps. Before you even begin breaking ground or rehabbing an old abandoned distillery, a lot of this needs to be planned out. This is one topic that we've never covered on the podcast and that's how the heck do you actually build a working distillery? We invited Nick Morgan and Ronnie Flerlage to be on the show. They are mechanical engineers from Shrout Tate Wilson Consulting Engineers and have experience on how to design and build a distillery from the ground up. They specialize in being a one stop shop that will guide you through the entire process of making sure you have all the guts needed to turn on the lights, but also specialize in working with companies like Vendome to create the best still and distillation equipment to meet your needs. Show Partners: Catoctin Creek has been honoring that tradition of small craft rye whisky since 2009. Learn more at CatoctinCreekDistilling.com. Smooth Ambler builds on the traditional roots of American whiskey in West Virginia. Visit SmoothAmbler.com to learn more. Wilderness Trail is Sweet Mash Kentucky Straight Bourbon and Rye Whiskey distilled, aged, and bottled in Danville, Kentucky. Learn more at WildernessTrailDistillery.com. You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now. Spirits of French Lick is delivering the finest hand crafted Bottled in Bond bourbons. Check out SpiritsofFrenchLick.com. Total Wine and More is wonderland for wine, spirits, and beer lovers! Explore more in store or online at TotalWine.com. Heaven Hill Distillery has been lifting America's spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com. Show Notes: This week's Above the Char with Fred Minnick (@fredminnick) talks about if bourbon goes bad. When did you realize you had an interest for how distilleries work? Tell us about your background. What did you do for Vendome? Tell us about the still designing process. Do you prefer designing column or pot stills? Where do you start when building a distillery? Where do you use water for cooling? How do you know how much power you need? Where do you put stillage? Who do you usually work with at a distillery? What happens after you break ground? What has advanced in distillery design? Talk about fermentation tanks. What's a standard pump? Do you think past sanitation processes had an impact on the flavor of dusty bourbon? How do you know how big a doubler needs to be? What is a tailbox? What do you need for fire safety in a distillery? @stwengineers Support this podcast on Patreon

A grain-to-glass distillery since 2011, FEW Spirits produces craft whiskey in a tucked away alley located in the Chicago suburb of Evanston, IL.  A historical town where Prohibition lasted until 1972, Founder & Master Distiller Paul Hletko changed the future of Evanston when he opened FEW Spirits Distillery, the first (legal) alcohol-production facility of any kind to ever open there.   We are thankful for everyone who has supported us. A huge shoutout to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Jake, & MichaelBourbon Lens   About the Brand:Paul Hletko always knew he wanted to make craft spirits —produced in the local Chicago area -that offered something different, delicious and fun. Living in Evanston, a town that was prime for change after being dry for four decades post the repeal of prohibition, Paul felt it was the perfect home and backdrop for FEW and the brand. Deeply integrated into the brand story, both Evanston and Chicago are crucial elements of the FEW DNA and its inspiration. From its liquid, created from locally grown or sourced ingredients, to the look & feel of the design, which pays homage to the 1893 World's Fair in Chicago— FEW is the true definition of a local Illinois craft spirit. FEW Spirits features a refreshing and innovative portfolio including a stable of core spirits and several small batch limited edition specialty expressions. Each flagship spirit is a new take on the timeless liquors of the past; distilled from the very best grains, aged to perfection, and bottled under the FEW roof. The small batch limited editions hold true to the premium quality FEW drinkers have to come to love and expect from the brand, but offer something novel to the oft-ordinary taste and style we've all grown accustomed to. In a world over saturated with mass-produced spirits, only few remain truly handcrafted, locally sourced and small-batched. FEW has never strayed from this —even as it grows, Paul and his team continue to provide consistently impeccable spirits that are true to their craft roots and reminiscent of their home base. About Paul Hletko - Founder & Master Distiller A maverick for the ages, Paul Hletko wore many hats before launching FEW Spirits, but one thing has always remained consistent throughout —he loves to make new things. Whether that was making blueprints as an engineer, deals as a lawyer or music for his rock-n-roll band, at his core Paul is a creative and always wants to bring something to the table that hasn't been done before.  “All my life, I've tried to be a creative person and beat to the sound of my own drum,” says Paul. “At the end of the day, I like to have created something that didn't exist that morning and offers something completely different.” FEW Spirits was and is exactly that. And while that notion, and Evanston's history itself led to the creation of FEW, the biggest inspiration for Paul was his own family history. Prior to World War II, Paul's grandfather owned a large brewery in what is now the Czech Republic and after losing the brewery to the Nazi invasion he fought the remainder of his life to get the brewery back. When his grandfather passed away and Paul was at the end of his time with the music industry, he decided to start a distillery of his own. He says, “I wanted to create something that would honor my family history but didn't want to try and replicate it. With FEW, I am able to celebrate my roots while being able to create something new.” In 2011 Paul opened the FEW Distillery and since then has produced award wining spirits that are original, distinctive and playful. His love for the nuances & flavor of whiskey and his flexibility to innovate with gin have made them FEW's backbone products, but he continues to play around and innovate daily with limited expressions and new collaborations. In the future, Paul aspires to take FEW to an even bigger production facility where he and his team can continue to produce their liquid for enthusiasts around the world, while still remaining true to their craft roots. Recently, Paul was named the 2018 World Distiller of the Year in Gin Magazine's annual ”Icons of Gin” feature.  About the Production Small but mighty, FEW Distillery makes its spirits using three stills, which according to Founder Paul Hletko is a rarity among production facilities of its size. Both the whiskey and gin originate in a Vendome still used for initial distillation, then a 1,500-liter hybrid still is used to finish the whiskies, while a smaller 150-liter pot still is used exclusively to distill the gins with their botanicals. The distillery team consists of Paul as Master Distiller and a small group of loyal and passionate craft spirit professionals.   A Letter from the Founder: Dear friends of FEW, FEW Spirits is proud to share our passion and single minded obsession with whiskey with whiskey fans all over the world. Our accomplishments are not ours alone, but indeed are shared with you our loyal consumers, trade partners and distributors. We are humbled by your deep interest and are thrilled about the continuing this journey with you by our side. A Decade of Defiance We built FEW on defiance and a refusal to accept the status quo. We defied the odds by choosing Evanston as our home - we changed the laws of our beloved Prohibitionist hometown. Inspired by the 1893 Chicago World's Fair, itself a celebration of innovation and new ways of thinking and doing things, we deliberately chose to craft a product that would require years of aging before it could be sold. We chose to create grain-to-glass spirits, using local grains and materials, although cheaper and easier alternatives are everywhere. And we defiantly made a world class Bourbon from Chicago, when most people thought that wasn't even possible. We defiantly and intentionally broke from bourbon tradition and expectation. We defiantly distill a Rye Whiskey deemed ‘the rye against which all others must be judged'. We released innovative products like Cold Cut Bourbon and Immortal Rye. We entered spirits competitions and won... a lot, winning best in the world more than once. We collaborated with musicians before it was the “in thing” to do. We have supported our community. We have endured challenges and enjoyed celebrations. On This Great Milestone,we are excited to release limited edition, 10th Anniversary four-grain Bourbon. It is bold, yet smooth - undeniably FEW. Here we stand, tall and proud, and eager for what lies on the horizon. Leveling Up and Looking Ahead Never content to sit still, we anticipate remarkable things ahead for FEW. We are expanding our facilities and investing in our future, laying down thousands of whiskey barrels and aging whiskey stocks for decades to come. We are reaching dozens of new markets, hitting new store shelves, proudly adorning new bar shelves and menus nationwide, and expanding our footprint internationally. Our FEW & a Brew program, pairing our bold and complex whiskeys with specific styles of beer, continues to connect with craft beer drinkers' love of explosive flavor. We continue to push the limits of innovation, crafting creative and bold new whiskeys. We continue to forge collaborations with interesting people, brands and musicians. We are looking ahead and will be releasing FEW Bottled in Bond Straight Bourbon, which conforms to the strict code of the Bottled in Bond Act of 1897. This coincides with our effort to establish a minimum age of four years for all our whiskeys and will continue to make high caliber and world class credentialed whiskeys. In short, here's my promise to you: we will keep doing what we have been doing the last 10 years: making interesting, creative, and bold whiskeys. These whiskeys will push boundaries, defy the ordinary, and live up to the high standards we have always held ourselves to at FEW Spirits. We believe that fortune fancies the bold, and you better believe - excitement lies ahead. For this, and all the support you have shown us these first 10 years, we humbly thank YOU. Sincerely, Paul HletkoFounder & Master Distiller   Show links: FEW Spirits – Fortune Fancies The Bold FEW Spirits on Instagram  BuyFewSpirits.com 

Si hay un perfil cuidado en Instagram y en el que se aprecia un gusto exquisito por la decoración y el interiorismo ese es el de Susana Ordovás. Susana escribe sobre decoración y colabora con medios como Elle, Elle Decoration, Icon Design o Cabana Magazine, adora perderse en los mercados de pulgas y es una auténtica experta encontrando antigüedades. En este episodio charlamos de su buen gusto creando espacios únicos, de los países en los que ha vivido, de los sitios donde encuentra los mejores papeles pintados, de su amor por el color verde, de viajes o interioristas.Notas del episodio: -Laura Ashley: https://www.instagram.com/lauraashleyuk/-Gastón y Daniela: https://www.instagram.com/gastonydaniela/-Cole & Son: https://www.instagram.com/cole_and_son_wallpapers/-Osborne & Little: https://www.instagram.com/osborneandlittle/-Christian Lacroix Maison: https://www.instagram.com/christianlacroixmaison/-Berenis: https://www.instagram.com/berenis__/-Lentejas en un jardín francés: https://www.instagram.com/lentejasenunjardinfrances/-Portici: https://www.instagram.com/portici/-Mr Ripley: https://www.instagram.com/mr.ripleymadrid/-Casa Josephine: https://www.instagram.com/casajosephine/-La Californie: https://www.instagram.com/la_californie_/-Rue Vintage 74: https://www.instagram.com/ruevintage74/-Trouvé: https://www.instagram.com/trouvemex/-La Lagunilla-Plaza del Ángel-The World of Interiors: https://www.instagram.com/theworldofinteriors/-Cabana Magazine: https://www.instagram.com/cabanamagazine/-Vendome: https://www.instagram.com/vendomepress/-Assouline:https://www.instagram.com/assouline/-Taschen:https://www.instagram.com/taschen/-Rizzoli:https://www.instagram.com/rizzolibooks/-Habitación 116: https://www.instagram.com/habitacion116/-Isabel López Quesada: https://www.instagram.com/isabellopezquesada/-Lorenzo Castillo: https://www.instagram.com/lorenzocastillofe/-Xantico Gallery: https://www.instagram.com/xantico_gallery/-Martina Mondadori: https://www.instagram.com/martinamondadori/?hl=es-TAT by Charlie Porter: https://www.instagram.com/tat.london/-Alexandra Tolstoy: https://www.instagram.com/alexandratolstoy/-Guido Taroni: https://www.instagram.com/guidotaroniphotographer/-Podcast The Daily (NYT)-Podcast Stories of our times-Podcast They walk among us-Hotel Cap Rocat: https://www.instagram.com/cap_rocat/ See acast.com/privacy for privacy and opt-out information.

Elias and I talk about a few of the great performing pianists. Part 2 we discuss modern and currently performing pianists. https://www.eapettersson.com/ Here is a list of pianists we discuss and think you should listen to: Alfred Brendel (b. 1931) Vladimir Ashkenazy (b. 1937) Martha Argerich (b. 1941) Maurizio Pollini (b. 1942) Nelson Freire (b. 1944) Ursula Oppens (b. 1944) Maria João Pires (b. 1944) Radu Lupu (b. 1945) Murray Perahia (b. 1947) Mitsuko Uchida (b. 1948) *Håkon Austbø (b. 1948) Grigory Sokolov (b. 1950) Santiago Rodriguez (b. 1952) András Schiff (b. 1953) Krystian Zimerman (b. 1956) *Dang Thai Son (b. 1958) Yefim Bronfman (b. 1958) *Sara Davis Beuchner (b. 1959) *Stephen Prutsman (b. 1960) *Paul Stewart (b. 1960) *Sergei Babayan (b. 1961) Casadesus (1st), Hamamatsu (1st), Scottish (1st), Busoni (3rd), Honens (4th) Stephen Hough (b. 1961) Jean-Yves Thibaudet (b. 1961) *Frederic Chiu (b. 1964) *Pavel Nersessian (b. 1964) *Alexander Korsantia (b. 1965) Sydney (1st) Rubinstein (1st) Leif Ove Andsnes (b. 1970) *Stanislav Ioudenitch (b. 1971) Evgeny Kissin (b. 1971) Arcadi Volodos (b. 1972) Nikolai Lugansky (b. 1972) Simone Dinnerstein (b. 1972) Valentina Lisitsa (b. 1973) *Antonio Pompa-Baldi (b. 1974) Long-Thibaud (3rd), Cleveland (1st), Cliburn (2nd) Ning An (b. 1976) *Roberto Plano (b. 1978) American Prize, Cleveland (1st), Cliburn (finalist) *Andrius Žlabys (b. 1978) “There is no better time to do the best work of your life than right now” Spencer Myer (b. 1978/9) Sa Chen (b. 1979) Alexander Kobrin (b. 1980) Alexandre Moutouzkine (b. 1980) Yundi Li (b. 1982) Lang Lang (b. 1982) *Boris Giltburg (b. 1984) (Beethoven Sonatas) Santander (2nd=1st), Queen Elisabeth (1st), Rubinstein (2nd) Evgheny Bozhanov (b. 1984) Cliburn (finalist), Queen Elisabeth (2nd), Chopin (4th-refused) Ingolf Wunder (b. 1985) *Rafał Blechacz (b. 1985) Chopin (1st) *Yeol Eum Son (b. 1986) Tchaikovsky (2nd) Vadym Kholodenko (b. 1986) *Vitaly Pisarenko (b. 1987) Liszt (1st), Leeds (3rd) Adam Golka (b. 1987) Yuja Wang (b. 1987) *Sean Chen (b. 1988) American Prize, Cliburn (3rd) *Yekwon Sunwoo (b. 1989) Sendai (1st), Cliburn (1st) *Charles-Richard Hamelin (b. 1989) Seoul (3rd), Montréal (2nd), Chopin (2nd) *Haochen Zhang (b. 1990) China Piano Competition (1st) Avery Fisher Grant, Cliburn (1st) *Claire Huangci (b. 1990) ARD Munich (2nd), Geza Anda (1st) *Lukas Geniušas (b. 1990) Bachauer (1st), Scottish (2nd), Chopin (2nd), Tchaikovsky (2nd) *Daniil Trifonov (b. 1991) Chopin (3rd), Rubinstein (1st), Tchaikovsky (1st) (also composer) *Kenny Broberg (b. 1993) Cliburn (2nd), Tchaikovsky (3rd), American Prize *Beatrice Rana (b. 1993) Montréal (1st), Cliburn (2nd) *Seong-Jin Cho (b. 1994) Hamamatsu (1st), Tchaikovsky (3rd), Rubinstein (3rd), Chopin (1st), DAEWON Music Awards *Kate Liu (b. 1994) NY International (1st), Hilton Head (6th), Montréal (finalist), Chopin (3rd) *Do-Hyun Kim (b. 1994) Gilmore Fellow, Vendome (2nd), Young Concert Artist Auditions (1st) Drew Peterson (b. 1994) American Prize, Avery Fisher Grant,  *Syzmon Nehring (b. 1995) Rubinstein (1st) *Eric Lu (b. 1997) Minnesota E-Comp. (1st), Chopin (4th), German Piano Award (1st), Leeds (1st) Tony Yike Yang (b. 1998) Chopin (5th-age of 16!) *Alexander Malofeev (b. 2001) China (1st), winner of youth competitions…career exploded (a la Kissin)

Colby and Ashley Frey own and operate Frey Ranch Farmers + Distillers, a true "grain to glass" farm distillery in Fallon, Nevada. Not only do they grow all of their own grain, but the only thing the Frey family didn't build themselves was the still - a unique combination of column and pot stills custom-built by Vendome. The Freys did have to assemble the still, though...and that's one of the stories they shared on our Happy Hour Live webcast the other night. We're also joined by Aberfeldy's Gareth Howells and actor Beth Behrs, known for her roles on "The Neighborhood" and "Two Broke Girls." They'll tell us about Aberfeldy's #BarrelsAndBees program to protect and expand critically endangered honeybee habitat, along with Beth's own experiences in both whisky and beekeeping.

Podczas tegorocznych wakacji opowiadamy o ciekawych miejscach, związanych z modą. Do nich z pewnością należy Plac Vendome w stolicy światowej mody – Paryżu. Przewodnikiem jest Jarosław Panek.

Ten years of visiting, followed by three years of construction and refurbishing, and now Shauna Varvel's family Provençal mas situated just outside of Avignon, France, is an exquisite Provençal destination to see both inside and out. Feasting first on the thoughtfully designed and decorated property through Instagram beginning in 2018, I continued to follow her as the property named Le Mas des Poiriers as well as serving as a family home for her and her husband, their adult children and the growing grandchildren, is also now available for rent (although, likely for the most elite due to the price point - which it is worth based on the expansive grounds and thoughtful decor). Featured in Veranda's April 2019 issue, inspiration abounds whether or not we will be able to visit and see with our own eyes, as Varvel's new book Provence Style: Decorating with French Country Flair (published by Vendome, photography Luke White) was just released earlier this month. With today being the first day of summer in the northern hemisphere, I thought what better way to celebrate the ideal season during which to visit Provence than by dedicating this week's podcast episode entirely to welcoming the Provençal decor and garden ideas into our home and lives wherever we may call home. Having had the opportunity to receive and read Shauna's book, if you are looking for visual inspiration as well as a historical exploration of the design styles associated with Provence, Provence Style is a book you will appreciate and find incredibly resourceful. Below I have gathered 15 ideas adding a touch or a wealth of Provençal decor inspiration to our sanctuaries. Let's take a look. 1. Welcome in the natural light in abundance Open the curtains, pull the shades, if you are in the middle of designing a space or choosing a home or apartment to live in, choose one with oodles of windows and preferrably south-facing (northern hemisphere) or north-facing (Southern Hemisphere) along with east, west and north as well of course. Why? Natural light works magic on the beauty of a space and Provence is all about the sun and the mistral-clear blue skies painted and appreciated by artists. In other words, treat your windows with curtains or shutters or shades, but never forget to open them when the sun is out. 2. Add earthenware to your decor and dining experiences "Established in Marseille in the late seventeenth century, the earthenware industry in Provence gave rise to names such as Saint-Jean-du-Désert and Fauchier, known for their exceptional blue and white faience glazes." From large jugs and handmade pieces of pottery to plates for dining or plates for wall décor, earthenware is quintessential Provence. Begin gathering a collection, use the jugs as vases, use for functional purposes in the kitchen at the dining table, find them at flea markets, brocantes, online or a second-hand stores, and when you do, a touch of Provence will be seen and felt. 3. Mind the door and window hardware, custom millwork details and ironwork The details matter in any home, and when it comes to Provençal style, swap out the modern for the traditional. From knobs to closures, staircase handrails, and drawer pulls, seemingly small, yet certainly significant. 4. Provide direct and easy access (inviting and encouraging as well) to outdoor spaces, the garden Provence is about the outdoors, eating seasonally, working with the weather (yes, the mistrals are a real thing and while clearing the sky to keep that pristine blue as well as cooling you down during the summer season, they can be fiercely aggressive in the fall and winter), so provide access to the outdoors with ease. Keep your kitchen garden close to the door closest to the kitchen, create inviting sitting areas outside under the vines and the trees, and perhaps invest in a door or screen door which lets the outdoors in reminding you to step outside and enjoy the warmth. 5. Ah, the traditional hexagonal terracotta flooring tiles "A distinctively Provençal floor material that is characteristic of most houses in south-west France, known as tomettes de Salernes, these quintessentially local tiles have historically been made in the villages of Salernes from the red, iron-filled clay of that area. During the nineteenth century, terracotta tile production was prolific, with tomettes exported throughout Europe and Africa." I remember seeing my first terracotta hexagon floor in the vacation rental I enjoyed staying in while traveling in the Luberon. A two story villa in a little hamlet near Gourdes (tour it here), the hexagon tile covered the bathroom floor and dazzled me primarily because of its history and being in the region of France where such tile was originally made. No matter what the color scheme, this style, this color is a neutral, it is timeless, it is classic Provence. 6. Strike a balance "Carefully judged contrasts between rusticity and gentility, modesty and opulence, the democratic and the aristocratic, are the signature of the contemporary Provençal home." Here is where time and travel and exploration create the expertise of knowing what that balance is. Knowing how to strike the balance of opulence and rustic is not initially simple to do, but with intention and time, you will find it eventually becomes instinctive. Provençal homes no more adhere to entirely one aesthetic - everything 'country chic' than France is a country of singular flavors. No, no, no. While staying in my first vacation rental in Provence in 2018, this four story home in the medieval Ville of Vaison-la-Romaine included centuries-worn stone steps, iron-railings, classic artwork inspired by the time of the Renaissance as well as simple, floral bed linens, linen curtains and a modern bathroom. Mixing and matching - function and beauty, a touch of the present with fond inclusion of the past. 7. Know the objective of furniture selection and placement Varvel writes the guiding principle "is to generate an impression of artlessness, though this requires thoughtful consideration of scale, comfort, design detail and choice of upholstery." Look for vintage furniture, yet reupholster with preferred fabric and restructure the pieces to create the desired comfort. Layers work as well, soft and hard, some, but not too much. Don't clutter, but don't be a minimalist. Creating seating areas to sit, relax and be. Design with the eye of the guests in mind - what will they be drawn to? Let one item sing and the others complement. Include upholstered items in every room, but not every piece need be upholstered. The foundational design elements hold true, but now you let the other items on today's list guide you to what type of items to include. 8. Plaster-finish for the walls Provence is quite hot in the summer, but very much a geography which beckons you to be outside nearly the entire year even though they do have all four seasons. "Plaster-finished walls are a common trait of the mas. When overlaid with lime wash, the lime sinks into the plaster, giving it a luminance and patina distinct from that of a conventionally painted wall." Varvel goes on to share, she chose a custom mix of lime wash and chose a flat finish to match the tone of the limestone floors in order to create a sense of 'unity and openness'. 9. Restrained elegance While yes, a rural locale, Provence has a rich and lengthy history stretching back to the Romans who "conquered the Greek colonists who had introduced grapevines and olives and also built the port of Massilia, later known as Marseille. This city would be instrumental in infusing Provençal living with a sense of opulence." "A culture of contrasts, merging bucolic bliss with bourgeois aspirations; rural tradition with refinement; rustic crafts with luxury." What does restrained elegance look like in a Provençal mas or home? opulent chandeliers over a table covered in a linen tablecloth with fresh flowers from the garden lined up in a row down the middle ornate gold-framed mirrors set in front of a vintage upholstered armchair carefully laid table settings, silverware, multiple glasses and plates with an open window framed with modern fabric for the curtains which stretch to the floor. Bare floors of limestone, covered only occasionally with an antique wool rug 10. Sunflowers Brilliant in late June and through July, the sunflowers as you drive about the countryside in Provence will, if you are like me, successfully tempt you to stop the car and take pictures. Never mind, they are ubiquitous in this region, and likely you will find more around the next bend in the road, but still, their beauty draws a breath of awe each time. Plant them yourself in your own garden. I planted my first sunflowers last year at Le Papillon and found direct sowing worked best. They don't need much water and by August I had giants standing guard around my property. This year, I direct sowed all of my three different pouches of seeds and even have some self-planting sunflowers along my front path to my porch. My neighbors have been planting sunflower seeds since I moved to the neighborhood, and they sow them well before the last frost. Currently, they have an alley of sunflowers about four feet tall and doing fantastically. 11. Copper In last Friday's This & That, I shared a link to this article from Homes & Gardens UK containing 30+ ideas for styling your own French country inspired kitchen. One of the many recommendations I have welcomed into my own home is a rack full of copper pans that are actually used, but also provide a stunning rustic, yet sophisticated focal point in the kitchen. (become a TOP Tier subscriber and tour my kitchen here) The Kitchen Reveal: Before & After and How I Customized My Small Space 12. Baskets From rustic to new, large, medium or small, in all different styles, baskets about the home are a functional touch that also looks wonderful from a decorating perspective. I recently picked up a few baskets for my home during Rabbit Hill's French Lifestyle online pop-up shop, and highly recommend checking out her monthly offerings. As well, market baskets are wonderful treasures as well as highly functional. I have displayed my own in my mudroom, and wrote a post about how to Find Your Perfect Provençal (or simply French) Market Tote The English-Inspired Mudroom: TSLL's Home Tour 13. The love of cloth Specifically Indiennes, originally imported colorful Indian chintzes which had small repeating motifs of flora and fauna. Serving as bed hanging, bed curtains, drapes and bedspreads as well as clothing, Indiennes is especially well associated with Provence. Other cottons depicting scenes from nature as well as stripes and ginghams have come to epitomize the Provençal decor. 14. Gardens full of herbs for cooking, medicinal purposes and exquisite fragrance for the home Beginning with lavender as the most immediate herb that comes to mind when Provence is mentioned, did you know it also while scenting the air repeals flies and mosquitos? Yep! As well as many other herbs, be sure to welcome an abundance of basil as Varvel shares, 'it is also a natural insect repellant and has been an essential in the Provençal kitchen garden for more than a thousand years". Place in the ground or in pots just outside your kitchen for easy access while you are cooking and welcome oodles of fresh flavors to your meals. ~Have you checked out The Simply Luxurious Kitchen cooking show? Seasonal Fare to Elevate the Everyday Meal. The fourth season will debut on Saturday September 11th, and be sure to catch up on the previous three seasons here, YouTube or Apple Podcasts. ~View TSLL's Garden posts here. 15. Create natural shade in the garden and outdoors "The Provençal garden gives shade, with plantings of plane, chestnut, pines, cypress, evergreen oak, drought-resistant blackberry, and fruit trees, especially olive, fig, apricot, peach and plum." Varvel shares the many artists who would work en plein air in Provence and which trees appeared in their paintings along with the sunflowers which captured Van Gogh and Cézanne's admiration. Needless to say, Provençal style cannot be what it is without the outdoors or the honoring of the outdoors with the welcoming in of fresh flowers, floral and fauna prints and the opening of windows to let the fresh air dance about the home. If you have an outdoor living space, no matter how small - balcony, a porch, create a space which beckons you to sit, relax and take many deep breaths of appreciation. In other words, to be present. 10 Life Lessons from Provence: Slow Down and Savor the Everyday More than anything, to echo what Shauna Varvel's shares in her introduction of her book, the lifestyle of Provence rejuvenates, gently, yet assuredly nudges us to slow down and be present and never rushes us to hurry to the next thing. Taking in the sights, taking in the tastes and savoring the seasonal beauty, Provencal living is peaceful living. The markets run year-round, the attire need only be comfortable as you need your skin to breathe and your body to move as you walk about and around the many medieval towns and villages. Life in Provence is living well and savoring the everyday. When we create a home to encourage us to embody these qualities, no matter where we call home, our lives changes for the better. ~Be sure to check out an interview with the author Shauna Varvel by Jamie Beck who lives in Provence. https://www.instagram.com/tv/CQWYnnIpPuc/?utm_source=ig_web_copy_link ~Learn more about becoming a TOP Tier Subscriber to enjoy unlimited content ad-free. Petit Plaisir ~The Truffle Hunters Italian (English subtitles) In theaters now Click here to learn more about the film's selection as this week's Petit Plaisir. https://youtu.be/KFYhrc0AnVw ~The Simple Sophisticate, episode #308 ~Subscribe to The Simple Sophisticate:  iTunes | Stitcher | iHeartRadio | YouTube | Spotify

Part 2 of David Westerfield's extraordinary life takes us to the time after he sold his successful dance competitions, Showbiz Dance and Prime Time Dance. He moved from the most sought after address in Dallas, the Vendome on Turtle Creek to his Lake House in Cedar Creek Lake, where he found peace and wakes up listening to the birds every day. Not one to sit still for long he decided to buy a tacky building and before long he and Thomas, David's husband created an upscale boutique WHaus Décor and more that was like nothing that has ever been in the Cedar Creek Lake Area. The Community embraced them immediately and the boutique was thriving and soon after they built a beautiful garden and gallery where they hold special events, weddings, Baby showers, Birthday Parties, Anniversary Parties etc. They found a niche in the market that nobody else had and then bought the adjoining building and built a 5 star restaurant W456.It is important to note, that David has zero experience in the boutique and restaurant industries, and it is so beyond impressive to see him create enormous success. He talks about having 7 seating's for Valentine's dinner, which was an experience they will not soon forget. David and Thomas thrive of the support of their clients, because they bring them so much joy. Both Thomas and David have a gift to make each and every person feel special, which David believes is the key to success. They compare each other to the Pinky and the Brain. BlushThomas is an artist, creating unbelievable displays and David is in charge of all the administrative jobs. When they first created all those businesses they could not have imagined that the world would be thrown into a pandemic and a lot of wealthy Dallas people migrated to the lake for peace and freedom from Covid 19.W456 and WHaus provides their guests with the same excellence and high standards they are accustomed to in Dallas. The restaurant was supposed to open 1 week before the mandated shutdown due to Covid 19. With a hefty payroll and the head Chef of the Hilton Anatole Hotel, David had the brilliant idea to create a take out market menu,like a grocery store. He says that God gave him those words and he just followed them. He tells us about one of the most heartful, emotional experiences that he has ever had in his life during this time. After opening at limited capacity with a mask mandate the restaurant began to thrive and today has a staff of 58 people, just the restaurant alone. David is proud of the staff as they take such pride in their work. He says that they depend on them to make the experience special and successful. We talk about Thomas surprise 50th birthday party David produced. David talks about what an amazing, talented, incredible human being Thomas is and how proud he is of him and that they have figured out how to run a business together, by always encouraging each other.They do a lot of charity work for the Humane Society of Cedar Creek Lake because of their love for dogs. We learn about their new endeavor which is going to be a piano lounge which will add just the right touch. David wants to thank the people of Cedar Creek Lake for believing in them and trusting and supporting them. David feels blessed to be alive - he is a cancer survivor of 16 years. He is on clinical trials and had to go through chemo last year which was really hard on him. He praises his oncologist Dr. Amy Cripps who gave him permission to quit, but he never did. He completed his 6 treatments with her amazing guidance. What a fighter he is. He believes in "I GET UP, I SUIT UP, I SHOW UP" He believes it is the best thing you can do every single day. You would never know that David fights cancer, he isn't the poor me kind of person. What an inspiration he is. He is not going to allow his diagnosis to get the best of him. He says that every day you have a choice to either live or die. His oncologist gave him the opportunity to live. There are so many people complaining over mundane things, while David is fighting stage 4 cancer and has built 2 incredibly successful businesses. This gives him a reason to live.

Your hosts Eric Balkman and Ferrell Elliott welcome in a trio of guests to help you get ready for the Super Bowl. FFPC co-founder Alex Kaganovsky dishes on the props he's looking at in the Big Game before 2020 Fantasy Football Players Championship (FFPC) Main Event ninth-place team owner Franco Vendome joins the guys to break down his march up the leader board last year and who he likes in 2021 FFPC Best Ball Leagues and 2021 FFPC Best Ball Slim Leagues. Also, Draft Dawgs creator Jimmy Wagner talks about his new project and the Kickstarter campaign that goes with it. Plus, Balky and Ferrell will tell you how to get more involved with 2021 FFPC Dynasty league orphan teams and answer your calls, tweets, emails and more all on The High Stakes Fantasy Football Hour!

O projeto Place Vendome, responsável por trazer de volta a ativa o fantástico vocalista alemão Michael Kiske.

El grupo más longevo, que creó un estilo completamente diferente de cool jazz, el MJQ (Modern Jazz Quartet) surge de la sección rítmica de la orquesta de Dizzy de los 40. John Lewis (pn), Milt Jackson (vibes), Kenny Clarke (bat) y Ray Brown (b). En 1955 entran Connie Kay (b) y Percy Heath (b) y ese conjunto toca como una unidad 20 años, con reencuentros hasta el final de sus vidas. Una armonía de contrastes entre John Lewis, compositor, de toque suave y original con influencias de Bach y Milt Jackson, que trae al vibráfono un toque pianístico (a diferencia de lo percutivo de L. Hampton), pero con fantástico swing. Vendome, Concorde, Django son de las grandes piezas de Lewis. Bag's groove, el tema emblemático de Bags (Jackson). 

This week we travel out west to Haunted Prescott, AZ! When Arizona was created as a U.S. territory in 1864, Prescott became its first capital. Accompanying the city's rich history is an equally dramatic heritage of supernatural manifestations. Visitors report a strange chill in the Palace Restaurant and taps on the shoulder at the Smoki Museum. Lingering spirits crowd famed hotels like the Vendome and the Hassayampa Inn, as well as theaters such as the Elks Opera House and Prescott Center for the Arts. Learn the secrets of Prescott's cemeteries and the truth about the hangings on the Courthouse Plaza as Darlene Wilson and Parker Anderson lead an excursion through the haunted sites of Arizona's mile-high city.

If you heard my recent episode about Phylloxera, then you are somewhat familiar with Robert Lakarish and Ironroot Republic Distillery - or maybe you've tried their flagship Harbinger whiskey. In this episode I want to go a bit deeper in this interview, so we will chat about: Terroir and what that means to whiskey An often neglected part of whiskey - the mouthfeel Dive into some talk about Texas Whiskey and what sets it apart Taste their flagship expression Harbinger And find out the name of their beautiful Vendome Pot Still To hear the whole 2 hour interview join the Whiskey Lore Scholars at whiskey-lore.com/members

 Jean Vendome est la figure essentielle de la joaillerie contemporaine, il est né à Lyon en 1930 de parents arméniens et son nom d'origine est Jean Tuhdarian. Il a tout juste 18 ans quand il crée son premier atelier de joaillerie et toute sa vie il témoignera de cette précocité dans sa façon de sentir les changements, dans sa façon de concevoir l'art comme terreau de son inspiration, dans sa façon d'appréhender les gemmes et les matériaux non noble dans ses bijoux, et dans sa façon de concevoir une joaillerie nouvelle, détachée des règles, inventive, en un mot libre. Ce jeudi, le 8 octobre s'ouvre à l'Ecole des Arts joailliers rue Danièle Casanova, juste derrière la place Vendôme, une exposition en son hommage. Alors Sophie Lefevre, la commissaire scientifique de l'exposition s'est posée devant mon micro pour nous parler de son admiration pour les bijoux de Jean Vendome, de son respect profond pour l'homme qu'il était et nous raconter comment il l'a convaincu d'écrire sa monographie en lui proposant de partager sa table et son atelier chaque semaine pendant 5 ans. Voici Jean Vendome raconté par Sophie Lefevre. Jean Vendome est décédé le 9 août 2017 à Eaubonne. Il fut contemporain et ami de Gilbert Albert dont je vous ai parlé dans un podcast précédent. L'exposition que lui consacre l'Ecole des Arts Joailliers est totalement gratuite en communion avec le crédo de cette institution dont l'objet est de répandre largement la culture joaillière avec le mécénat de la Maison Van Cleef & Arpels. Bien sûr en raison des règles sanitaires il faut réserver le créneau horaire, alors je vous mets les informations sur la page du podcast. Vous avez jusqu'au 18 décembre pour découvrir Jean Vendome, le maitre de la joaillerie contemporaine. Je vous souhaite une jolie semaine et vous donne rendez-vous dimanche prochain. Si cette histoire vous a plus envoyez moi plein de cœur sur Apple podcast et plein de bisous sur les réseaux sociaux d'Il était une fois le bijou et aidez moi à faire connaitre le podcast en partageant et en vous abonnant aux plates formes d'écoute. Encouragez moi en partageant les bijoux bisous tout autour de vous. A bientôt pour un prochain bijou, un nouveau bisou du dimanche soir. Exposition Jean Vendome à l'Ecole des Arts joailliers Site Twitter Facebook Instagram LinkedIn Musique : Allan Deschamp, 0 le Sign Graphisme : Frédéric Mané

Ever notice the well-kept building named “The Vendome” on 2nd Ave. and South Claremont across the tracks from the Main Street Garage? This historic building is a key part of San Mateo’s solution to the homelessness problem. Judy explores its history and how it became a model for the Bay Area. 

[youtube https://www.youtube.com/watch?v=YKKjlDNUwFk] Today’s podcast featuring the roundtable talks about the controversial relaunch of the OKI brand. We examine the potential motivating factors behind New Riff selling the label and if it’s a pure money grab by the new company that owns it. We then look at the current landscape of craft distillers and if they will survive the COVID-19 conditions as over 43% of all craft distillery workers have now been laid off or furloughed. Lastly, we see an age statement return to Knob Creek. Show Partners: You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about buying whiskey for cheap during the pandemic. OKI is being relaunched with new ownership. Why would New Riff do this and is it a money grab? 118 craft distillers surveyed recently, 42% said they do not believe they will able to stay in business for more than three months with COVID-19. Is the craft boom going to bust? The return of 12 and 9 year Knob Creek. What does this mean for private barrel selections? Thanks to Blake from bourbonr.com, Nick from BreakingBourbon.com , Brian from sippncorn.com, and Kerry from Subourbia for joining. Support this Podcast on Patreon   0:00 There's two things you can count on on the roundtable. That's I'm gonna be here and that my Internet's gonna go out. 0:17 Welcome back because it's Episode 253 of bourbon pursuit. I'm one of your hosts Kenny. And on our news this week, we selected a barrel of wheat whiskey from old elk. But we're also joined by special guest and master distiller Greg Metz, you might recall back from Episode 154, because he was also the previous master distiller for that big factory in Indiana we call MGP virtual barrel picks, they might be the new normal for a while, so we're looking forward to bringing more of those to you via live streams. So make sure that you are subscribed to our YouTube channel, so you don't miss a single one of them. Now onto the news. Will it distilleries master distiller drew Cole's Veen has been named a finalist for the coveted James Beard award. 1:00 Award for Outstanding wine, beer or spirits producer. The James Beard Foundation awards honor the best in food dining from cookbooks and rising shifts to the best restaurants and of course distilleries in the US. Time magazine even called it the Oscars of the food world. Drew Colvin first joined Willett distillery back in 2003. And overtime, he's developed mash bills that extend the company's bourbon and rye portfolio, which earned him for semi finalists nominations for the James Beard award. However, this is the first year that he's actually been named a finalist. So hats off to drew congratulations and awesome work on the recognition. The winners for the James Beard awards will be announced on September 25. 1:42 The 2020 release of the mixers 10 year old single barrel Kentucky straight bourbon whiskey will go on sale this may of 2020 it is 94.4 proof and it will sell for suggested retail price for around $130 in the US new bottles of larceny barrel proof and alarm 2:00 Craig barrel proof will be coming soon to a shelf near you both bearing the code B five to zero. The letter B means it's the second release of the year. digit five means it was released in the fifth month of the year, which is May. And the last two digits, you guessed it 2020 denote the year. The new batch of Elijah Craig barrel proof will come in at 127.2 which is on the lower end of the spectrum for the line. And the larceny barrel proof is now in its second release when you bottle that 122.2 proof and that's just one point lower than the initial first release, comprised of barrels ranging from six to eight years old. The larceny barrel proof will have a retail price of around $50 whereas the 12 year old Elijah Craig barrel proof will be around $80 you can look for both of these coming to a whiskey quickie in the near future. For those that enjoy the shutter Bock, we're from Texas comes a collaboration with bow Cody's and their new Texas Bach. It is a malt whiskey made from the exact recipe 3:00 shiner Bock beer, utilizing the breweries Nashville and proprietary lager yeast strain, to what they call create that remarkable flavor profile. It was Asian first fill American oak barrels for at least two years and made within Nashville of over 51% malted barley, about conus. Texas Bok will be bottled at 50% ABV and will be priced around $40. It will also be available for sale at the distillery and retailers throughout Texas and Oklahoma for a limited time and keep it on that Texas trailer bourbon. The garrison brothers bourbon distillery out of high Texas is releasing their garrison brothers bowl Maria bourbon. This bourbon is aged for four years in staves that have been dry aged for at least 25 months in the Ozarks. Then the liquid was transferred to a second new American barrel and aged for another year. Of course we all know is re barreling. It is finally bottled for this second release at 115 proof the 2020 bull Maria release 4:00 We'll be around 6000 bottles with a retail price of around $160. Now with more release News, New riff is doing their spring 2020 special release with the new riff back setter bourbon and rye. For this release, new rep really focused on sour mashing process and use the back set from the pizza malted barley in their mashing of their standard bourbon recipe. as they've mentioned, it resulted in a smoking flavor that is hauntingly unique with layers of peat envelopes a creamy spicy bourbon and rye. The back setter to pack will be listed for a total of $99 and 98 cents. And for today's podcast, we're featuring the roundtable it's another yet potentially controversial topic where we talk about the relaunch of the okay AI brand and we examine some of the motivating factors behind it not only just from New Roof but from the new owners as well. We then take a look at the current landscape of craft distilleries and if they will survive the current COVID-19 5:00 conditions. As a personal note, please make sure you're going out there and you're supporting your craft distillers. You're going to hear more about it in the podcast today. And lastly, we also talk about the return of H statements that we're seeing on a brand of knob Creek. We're all excited to see that now as well. Joe from barrel bourbon who wants you to know that it's gotten a whole lot easier to get their unique cash drink whiskies from around the world, just visit barrel bourbon.com and you can click the Buy Now button bourbon to your door. It's as easy as that. Up next is Fred minich with above the char, so continue to stay safe, and we'll see you out there soon. Cheers, everyone. 5:40 I'm Fred medic, and this is above the char. This is not going to be a pleasant above the char if you're someone who is eagerly waiting for the prices to drop because of the pandemic. Some time ago, I was having a conversation with somebody and I saw it also on Facebook and Twitter. This is a considered 6:00 A theme amongst people in the bourbon community talking about how they cannot wait for the bourbon to drop in price to take advantage of the pandemic. I thought to myself at the time, you know, it's it's not a very nice thing to think because if we drop in price, that means people are going to lose their jobs. That means businesses are going to be going bankrupt. That means the bourbon boom that we've known that's kind of helped support this podcast and other cottage industries such as Mint Julep tubers, and r&r limousine Pegasus, 6:38 such as the travel industry that has become Kentucky bourbon trail. That means if all those prices start dropping, and all those wholesale barrels go out on the market for far less than they were, oh boy, yeah, you can maybe get a 160 $5 bourbon for something like 40 bucks, but you know what, and also means somebody can't feed their face. 7:00 Family, that means somebody is going to be out of work that means that the industry that we have known and love that has been thriving and growing is on its way to a major, major decline. But when I first saw that I was just kind of just kind of like ignored it and kind of moved on. And then people like jack rose and silver dollar started putting up their products for sale out of survival. And I was like, wow, 7:29 okay, I get it. We're going to be okay, we're going to be okay. But as many of you know, I am also an active 7:38 an active vintage, you know, buyer and I'm always looking for the market for like, you know, rare gyms. I was having a conversation with somebody 7:48 about a week ago. And I was talking about like, all the lots that are up for sale. And he says, You know what, I'm going to wait just a little bit longer, a little bit longer. When people 8:00 People are much more desperate. 8:03 And I don't know why that bugged me so much, because that is a part of business when you are someone who was looking to buy something you do want to buy when the person is, you know, willing to sell for the least amount. And that just bugged me. And I'm not saying that we should. We should be overpaying for things in the vintage market. But I believe in fair markets, I believe in fair market value. I believe in paying for a rare bottle of dallying bottle and bond. 8:35 I believe paying for what it's actually worth and not waiting for someone to they can't feed their family. I think right now what we have seen in bourbon, to a lesser degree, but what we have seen with this pandemic, we have seen people for who they really are. We have two sides that are constantly bickering and fighting over how we should deal with this and blaming one another all the time. And then you have the 9:00 Majority of America right there in the middle trying to figure out what to do. And it seems we also have those who cannot wait for you to hit rock bottom so they can buy up your collections. So, if that's you, or if you know someone like that, I asked you to please not be that way to change your mind to think of this as like a moment of a human just being human. If somebody comes to you, you know, for you to buy their collection, or to buy a bottle, you know, even if it's out, you know, encourage them to do illegally, of course, but be fair about it. Be fair about it, because you don't know what that money can mean to that person's family. 9:48 And that's this week's above the char. Hey, if you have an idea for above the char during this pandemic, hit me up on Twitter, Facebook or Instagram, just search for my name, Fred MiniK. Cheers. 10:04 Hey everybody and welcome to the 44th recording of the bourbon Community Roundtable. We've got a lot of people joining us live tonight as we discuss a good popery of What's New in bourbon news. And thankfully, we won't have to talk much about COVID because that really hasn't really impacted much in the bourbon world. Everything is just kind of status quo. There's a few hints of releases coming out however, I think it's actually a good thing that hasn't happened because it keeps people away from going out and running and chasing bourbon right now in a time when you shouldn't be probably doing that. So everybody's kind of being a little safe. Ryan has your purchasing habits for bourbon decrease now? Yeah, all my funds have allocated towards to go margaritas swirl Margarita. 10:51 We do those carry out Margarita is like three times a week. It's like when we first started they would just give you the Margarita was in a straw and you're like, Oh well, you know 11:00 I guess I'd have in the car on the way home and then and then then they went to we can't give you a straw and you're like, Okay, so I start bringing out straws. And then they went to you have to order an appetizer when you get it. So now it's a, which is fine. So just get the chips and walk with it. But the swirl Margarita mojitos if you're in mobile, excellent. There you go. So that's what you've been spending your money on. I actually bought my first bottle in a while today I saw I went to my local store to go and buy some things. Oddly enough, I had to get more tequila because we are running low because of margaritas and such and considering we just kind of had, you know, Taco Tuesday and everything like that. And, you know, cinco demayo. So I think the one thing that I did buy was the the makers 101 that new like fancy box. So look for that in a whiskey quickie coming soon at some point when we can Yeah, exactly. So let's go ahead and let's, let's kick it off tonight because we've got a lot of good topics as we start diving into this. And so I'm gonna go with the person that that 12:00 In the middle towards the bottom you start with Brian Harris sipping corn everybody where you blog and then let's start with a fun fun question night indeed believe in ghosts yes I absolutely believe in ghosts and maybe I'll write a there's some whiskey blogs that I might need to do on on ghosts but they're they're true find me at sip and corn mostly on Twitter also Facebook and Instagram and online the the website is sip and corn calm you can also find it at bourbon justice calm. Thanks for having me again guess of course. And let's go to our good friend Carrie over here Carrie. How's it going? Good. Thanks guys for bringing me in tonight. Carrie from suburbia calm. It's up to you our bi a. You can find me on Twitter at bourbon underscore gamer and Instagram at suburbia. And yes, I absolutely believe in ghosts. And sometime when we're off on a tangent, I'll tell you all about the stories growing up in a house in Atlanta, that was definitely haunted. 13:00 Okay, well, I'm sitting on pins and needles can't wait. 13:05 Call me later, right? Yeah. 13:07 All right, Nick, your turn. Hey, everybody. Glad to see everybody tonight. I'm Nick one of three founders of breaking bourbon. Find us online at breaking bourbon calm and check us out on social media. All at breaking bourbon. We're on Instagram, Facebook, Twitter, Patreon and now, tick tock so throwing up some videos up there too. And you gave in. I'ma be like, yeah, I joined you guys. We joined you guys, but I guess I'll burst the bubble here. I'm not a believer in ghosts myself. I like a good ghost story. But that's about as far as I go. So all right, Blake, you're up, buddy. All right. I'm Blake from burner and toolbox calm. You can find me on Instagram, Twitter, Facebook, that's Bo you are Bo n r and then seal boxes. S e lb a CH 14:00 And I'm actually you know, let's see. Where's the vote Ed? I don't know for split but I'm with Nick on this one. Yeah, that can't can't go down that goes throughout. You know, maybe it was too many like, corny tours as a kid through St. Augustine, Florida, which is about 30 minutes from us that that did be in But no, if, you know, they've made 10,000 TLC and discovery show TV shows about it, they still can't track it down it goes, I'm gonna go ahead and say they don't exist. So 14:31 few more of these Bourbons, so and you never Yeah, you're right. It doesn't exist, but I can go to Instagram and see that it does exist. So that's 14:41 20 says the truth is out there. Ryan, did you believe in ghosts? Uh, sure. I don't know. Yes, Ghostbusters. Like one of my favorite like movies. So like, I gotta believe in it. You know, I had the whole you know, backpack and like thing you slide out and catch them. So right yeah. 15:00 I'm all for them. I mean, it just kind of makes me wonder if like bourbon and Ecto cooler would be a good combo then. Hey, I'm all for it. I mean even remember Ecto cooler that was like the the with Slimer. Like that was that flavor back in the day? Oh, shit, I was good. All right, so let's kind of move on to our first topic because I think this is one that is a little polarizing. And so this is something that has recently happened is that okay, I the brand that was originally owned by new roof and kind of what put new roof on the map is really kind of recalls they were putting out anywhere between 10 to I think like 14 or 15 year old 36% higher I MGP towards the end of it. We've had Ken Lewis of new riff on the podcast before telling his story about how he bought those barrels when he was still when he owned the party source up in Northern Kentucky. And then he finally found a way to be able to turn that into another business and then sell those as a way to kind of you know, really got 16:00 To get the launching point going for a new roof now what we found out is that the is that new roof has sold off the brand. And it is now being owned by two people. Then it also started the 16:14 blank. We're just about before we started the what were the brands where they started ramus Yes. 16:21 Yeah. What was the other? I don't know. We just we just totally blanked and we're terrible. I'm terrible hosts that I shot. 16:27 volstad except the one. Well, it was there's the Jordan grants George Freeman. I really want I know of offhand, but exactly the MGP burn. Yeah, MPP bought it from them. They got 16 from them. So let's kind of break this down a little bit because the one thing that that I'm kind of looking at this I look at it in the first aspect and I'll kind of throw this out there is why would new riff want to sell? Okay, I Well, I mean, I think that you know, they've kind of made it clear that they want to be all about the district. 17:00 They waited those four years. Okay, I served this purpose. So why not cash in on it? You know, I don't know what the you know usually go on like a base of 17:11 sales multiples and that kind of thing for a brand. So this is probably a little bit different, but we talked about it a little before of, it's kinda like the black Maple Hill, you know, black Maple Hill was this old brand. That 17:24 I guess was it originally with kbd? Or will it in a, you know, the people out of California bought it and it dropped out of quality? Then it moved to Oregon in. I can't tell you how many people say, Hey, I found a bottle of black Maple Hill and it's like, well, is it in a short squat model? Because you're not going to want to drink it for 100 bucks. Right? But that but that business model works, you know, people they've heard about this brand, it's got a little clout in the community. 17:51 So why don't I go ahead and and, you know, put some more bourbon in it. But I get that i think i think my my question is 18:00 Why would why would new ref and why would Ken Lewis actually want to get rid of something like they had something for so long it was it was successful. There's nothing that said they couldn't revive it years down the road. Why would they just take it and sell it to somebody else like it? That's one part that I'm still trying to figure out how to understand here. So I think they I think originally actually dug up I was looking around at websites actually dug up a website that's that's still out there. And it's new riff I think their old website I'm going to share it up here on on YouTube but it's got a whole kind of page dedicated Okay, I I'm not sure this is supposed to still be up or not on the web. But you know, I almost feel like they've kind of at this point realized their success with new roof is so strong that that idea of ever going back that okay, I brand as part of new roof. Maybe they've just gotten to the point where they said we just we just don't need it. That's not part of the vision anymore. You know, the idea was it was always going to be a short term brand. 19:00 I think but I get it, you kind of hold in your back pocket just in case you know, 10 years 15 years down the road, you may want to reintroduce it. It's almost as if now they're looking saying you know what, we're not going to do anything with it. We still like the brand if we've got people that are interested in taking that brand to a new height, we don't want it go ahead guys. You guys take it and we're doing our thing over here. So I think it's a lot attributed to numerous success that they've had now in the idea that there they probably don't plan on putting any resource into Okay, I or didn't for a long time and they're saying if somebody else is going to so be it, take it we'll take a little money and be done with it. Yeah, I agree with that. I mean, they think about the single barrels that had a lot of success in 2019 and a lot of them were new riff I mean they're they're proud of what they got with good reason. To me you know, think of another example Who else could do this and it's smooth Ambler. It's like smooth Ambler getting rid of old scowl once they have their own distillate. That's that's a bigger scale, I think and that would be really surprising if they ever did that. 20:00 That's the same idea once you're once you're proud of your own distillate and your own product you move toward that and and help keep the lights on by selling a brand did that did okay I ever get distributed outside of Kentucky Ohio and Indiana 20:18 the small that it wasn't much outside was it? I don't think so. I think Yeah, I was like the tri state area was what they had like 50 barrels in total right or it wasn't like there was massive amounts was there dudes a finite number of barrels they started with and that was always the idea was it was just going to fun there next thing you know it's never going to be a brand that continued in it was never going to be a brand new we're going to go try to source more to somehow continue at least that's what the how the story goes. Yeah cuz new is made its way now and it's coming to Georgia. And yeah, I feel I kind of with Brian. On that whole thing. You put your initial investment into that that one company but once you see that you 21:00 your heart and your soul is in the product that you're making and the label that you're proud of. It's like, what's the point of keeping behind? You know, I mean, money speaks at the end of the day, right? So, you know, you make money from selling that label, why not? Yeah. And then the last time we were there, I mean, they got a ton of like, expansion going and building stuff. And it's like, they probably could have used the cash. You know, the capital. I mean, I don't know how lucrative of a deal it was just to sell the brand off. But it might be to to meet some short term cash needs that they need to, you know, keep growing the new roof brand and it's like, Hey, you know, Hell, I can't tell you how many Okay, I bottles I passed on like, just because I was like, I just MGP again, you know, who? Stupid me But uh, yeah, I mean, I don't know. I mean, it probably. I don't know how valuable that brand is really. I mean, it's somewhat noticeable. But I'd say in the grand scheme of thing it's not, you know, that well known of a brand in the grand scheme of things. I mean, we as hobbyists, we know, aka Okay, 22:00 All right, I want to go out and ask 20 people, you know, if they've heard of it, they haven't heard it yet. I can tell you people were like, okay, that, okay, bring it, 22:10 bring it to a big market and see if anyone knows anything about it. And yeah, I don't think they would, I think they're gonna have to put a lot of effort into it to really get the snowball rolling again and take it anywhere from from where it kind of is sitting right now, you know, beyond that, the tightly knit enthusiast market, but I don't think it has that massive, you know, appeal of like other big brands, but it's an easier story to tell of, you know, where it came from, and people kind of, oh, have you heard a new riff and you know, it kind of it. For me, it's just an easier segue for retailers to explain to customers why they're charging $120 per bottle, but yeah, we'll see. And so I kind of want to put a thought in about, you know, the whole sales aspect because I look at this, as let's rewind the clock back like 23:00 I'd say a while ago, you know, when other brands were basically doing mash trading of labels and distilleries to basically stay afloat. And Ryan, you're probably right. Maybe this was something to get a quick cash grab, because who knows in 10 1520 years, if anybody's gonna care about it, but it could also be in 10 2015 years, when people like us for like, holy shit, it's back like, Oh my god, right? Like, we would have like a party about it. This is just kind of like, Oh, this seems a little weird, right? I mean, yeah, it's weird. And it's like, if it's just two guys doing it, and you look at a business venture out of it, like how much do you really think they paid for it? 10,000 20,000 If you really think they paid like $50,000 for this brand. Oh, I was thinking at least 100,000 I was thinking 100 myself too. I was thinking I was I was also thinking New Roof might they might have told this story. You know, these guys might have told a story. This is our plans with it. And that could have been something that the folks at New riff kind of said okay, we're kind of seeing the vision. 24:00 And we're, it's not just about the money, it's about the idea that you're going to do something with this brand that we're never going to do and that we don't want to do, and don't have any plans to do. And that might have been part of it too, because they did talk about kind of retelling that story and, you know, doing some things with this brand to kind of revitalize, which obviously, they need to do. But that may be part of it as well be really interesting to know what was paid for it. Yeah, gosh, I wouldn't think I just couldn't imagine paying more than, like, 25 $30,000 for it, but maybe I'm wrong. I don't know. I just think I think I see. I'm trying to think of like a I'm just trying to think of like percentage of business that limited releases are you know, for for Okay, or anyone and it's not that much and then you're trying to think about the margin you make on that and I'm like, okay, that just doesn't seem like a valuable that much. Like, I wouldn't pay much more than that to to profit off that name, I guess but maybe I don't know. I'm an idiot. So who knows? When they're when the bottles come out and see how expensive they are? Then you'll know how much Yeah, you'll figure it out. Really quick. 25:00 Yeah. And so that kind of like tails and dovetails in the next part because we we look at this from our perspective and our perspective as enthusiasts and also keep this in mind. Nobody gave a shit about Okay, I until the MGP. hype train started. Right, right. I mean, it was around for a while some people were getting some bottles, they were 1213 years old people like that, then all of a sudden the MGP chasers came around, cleared those out, then kept going and moving to the next distillery until every distillery is basically cleared out of this high aged MGP. So one thing that people have to understand is that this will not be the same product as you had before. And if you want it to be that, maybe you should not buy a bottle and wait additional 10 years, and maybe it'll be there because we all know that what's available in the market today that you're going to get from a GP is probably around five years old. If you're lucky, maybe six. And so I guess we we look at this and we think like okay, if you are going to be under new ownership with this, how like what is that price point do you think that you need to be at 26:00 Do you look at this as like a pure speculation of just like, hey, let's just ride the coattails of a brand that was known by a bunch of people in a bourbon community in the tri state area, and then try to make a national brand out of it. But what's that? What's that price point got to be at to be able to do that? And how do you stay competitive against everybody else in the market? Who's pushing MGP? Because you're not you're not you're not unique anymore? Let's keep it to say they're gonna be MGP, though. I mean, oh, you know that? Yes, because it says it in the press release that they are sourcing. 36% high right. MGP to do this brand, they're not steering away from what it was before. Yeah, you gotta be at like $100 or more. I think $40 is a good price point for if you're looking for something that you want to say I want to take it national, I want this to be just about every state or every state. It's somewhat similar to other Bourbons out there, you're going to buy it because the flavor because the label, maybe the story a little bit, but I think $40 is kind of that sweet spot where you're not 27:00 so high that people are just going to ignore it and bite your high enough that they're going to look at it as an elevated brand out there so if they're putting out a $40 bottle and it's hitting everywhere I think with the right marketing behind it and a decent flavor decent age I think they I think they could do it and make it something like like smooth Ambler we're seeing that coming coming back now and that's at that price point. For example, you know if they want to go higher if they want to go into this 70 hundred dollar range they're gonna have to really we've quite a story I mean, think Kentucky owl kind of you know, they're gonna have to source some stuff that we didn't really know was available to source or that was, you know, kind of a surprise to kind of hit those higher numbers or they go above 100 but be interesting to see if they kind of go towards that limited premium side or if they go towards that make it available to everybody side on that lower price. I think you guys underestimate the ridiculousness that people will pay. Yeah, or ridiculousness. Well said I always think of my head. 28:00 Is that heaven store? bourbon. That was that total wine? I think it was like 399 or 499 I'm sure it was sourced from somewhere. Maybe MGP have a bootleg one. Yeah, the one that was like it was like, seven years. It was like 27 years old. No, not that one. It wasn't that old. But it said something like, here's heading included a guitar string from somebody and had a leather bound notebook and and it was 499 and I'm thinking nobody's gonna buy that this is bullshit. And a week later, all three of them were sold out. You know, I think it's, it's, this is the ideal market. If you want to push into you know, marketing bullshit. This is the market for it right now. People are gonna buy what you put out. And all you need to practically do is charge a high price. Yeah. And a fancy bottle. Fancy bottle has got instant prestige and there might not be anything to it. Yet 29:00 Yeah, as the comment is right now just put a horse on the bottle and it's 29:05 that's it. I think this is a mark. It's a perfect mark. Well, you know, Douglas Pendleton put it in the chat. Price dries perception. And that is extremely true in today's market. It's like, well, it's under dollars. It's gotta be better than the bottle. That's $50 Yeah. Why would they only charge 50? If it's worth 100? Yeah, cuz they had to pay $200,000 for the brand, right? 29:30 It just went out and he says the price is double Blake. Yeah, just double. Yeah, I mean, the one thing that I see this and this is just from a pure whiskey perspective, is that we've we've seen this story before. And we've seen and we've tasted this whiskey before. And we know a bunch of different places that are putting out five year MGP 36% high rye, sorry, all it's not ready yet. In my opinion, it's still not there. And I think there's still going to be a lot more time that needs to go into the barrel to actually make this live up to the hype. 30:00 what it was before and so you're gonna have the same exact people that are getting burned by the same products and then it's just gonna be history repeating itself. Yeah. Are y'all ready for the big reveal? It's me and Kenny who bought it? 30:17 totally get it 30:21 opens and it's $1,000 is that is that pursuit release 340 30:27 Yeah, episode 30:29 together. Yeah, we're getting our own boxes that have like hydraulic lifts in it that just like raise it up three inches so you can take it off its pedestal. They're they're holograms of Kenny's tic Tock videos. 30:42 We've got to take the sticker game to the next level, right? We've just had to figure out how to do that to make people really want to know what's what took the sticker game to the next level and is underappreciated is gifted horse. It was a terrible whiskey. But did you know it was Scratch and sniff? Yeah, I don't know if everybody I can't believe you. 31:00 Nobody I can't believe no one else has done that after that because it's such a crazy funny idea to me. I want a bottle just so I can have a scratch and sniff label again, like I don't even care that the whiskey sucks. I want gifted horsetail. man you love orphan barrels, I do like a round table Buffalo Trace for a gifted horse. It's worth $140. 31:23 Get on it, man. Make it happen if you can. Alright, so let's let's kind of move on to the next subject because this one is it's kind of a sore subject. This is definitely dealing with COVID and everything that that's been going on because according to a survey that has been released by the distilled spirits Council of the United States, as well as the American distilling Institute, with a survey of 118 craft distillers they found that two out of three have worried not only about the short term, but also the long term survival of their business. And 42% believe that they will not be able to stay in business for more than three months, and another 21% of worry that they will go out of business for the next three months. And I believe 32:00 We've also said that 43% of all craft distillery workers across the US right now have either been laid off or furloughed. So we look at this right now that we're potentially in the craft boom bust. Now, the the question for you all that I kind of have with this is that in a capitalist sort of mentality and opportunity here, why aren't more big players in this game, trying to swallow up craft distilleries? For dimes on $1 right now? 32:33 Before before y'all Sorry, guys, y'all know a lot about this, but I just have a question do they say? I mean, did they say why? They're struggling because it seems like the spirit tree is booming, right? 32:47 Yeah, local distilleries, they own their yard. So like they really depend on tours and, you know, local events and tourism. You know, I was I was digging into that more to carry because everywhere you're seeing is how 33:00 All sales are up, and you've seen it all over the place, if you're not seeing it on the news, seen it with people, you talk to just your friends and family and so forth. You know, I was looking at that too and started digging around a little bit about that, and kind of found this this whole kind of changing dynamic of this idea that people aren't buying on premise now that they're buying from the online retailers or some of the big brick and mortars you know, for the most part, and that's that hurts. They're basically the these craft distillers or major margin is what they're selling on premise with their bars, the restaurants, the stuff they're selling directly with the bottle, so where they're seeing their profit is basically dried up, even though they might be still selling some of their product. But then a lot of that stuff being bought online is the big name, lower price kind of stuff that people are just, you know, kind of repetitively buying. So all this crap stuffs going to the wayside. And these guys are sitting on a lot of them and insane amounts of debt that they need to service and it's a very short it's really pretty sad. I hope they don't 34:00 Go under to the you know, to the extent that it looks like they could, but it's a very short window for them to either survive this thing or not survive this thing. 34:08 I didn't think about how much is that how much of their revenue is from people coming in and on site? So they make a lot of their profit derivative. Yeah. 30% is a pretty conservative estimate for most craft distilleries have tasting rooms. 34:25 And, you know, they have a bar and that kind of stuff, it could be even higher. And, you know, so all that's just gone out the window. So they're kind of making up with it with hand sanitizer trying to, you know, do what they can into next point. You know, whenever people are buying for a pandemic, they're grabbing, grabbing fodder grabbing. Yeah, I think I think that's a good point. It's like, people are drinking more, but they're not, you know, like one seven fives of like Evan Williams, and that's what they're, you know, that's what most people are grabbing for. They're not going for the higher price craft stuff. And so it's a and do it like 35:00 You know people are buying alcohol but you know, restaurants and bars are like zero. And so they you know, a lot of the tastes like you all said the tasting rooms and visitor centers, you know that these guys depend on or just it's gone from to zero and so and I don't really think they're getting any help either I mean the PPP stuff goes to two employees and a little bit to rent and that's not their expenses I mean they they have a lot of suck sunk and expenses that they're just not really getting anything from the government on here. Yeah, you know, their revenue and they've still got a, you know, fun that Vendome still and their construction costs and everything else there. I mean, it's it's serious. I agree with Matt. Matt's comment there that hand sanitizer production has kind of caught up now. Yeah, yeah. So what do you they don't need to do that anymore, either. Yeah. And they struggle with that, too. A lot of regulations were tricky. A lot of them ended up making it and not even really being able to sell it. 36:00 They just, you know, made it a lot of pro bono. And a lot of cases that really wasn't a moneymaker per se. I think they just got stuck in a place where they didn't really need to produce whiskey and they were trying to help and, you know, trying to keep staff. Yeah, and a lot of these places have a pretty low staff count to, you know, to Brian's point. There's not a lot of people that work in a small craft distillery, usually, a lot of times, it's actually just the owners, maybe that are that are working there. You know, and they're there. A lot of times they have just an incredible amount of debt to service that even in a perfect world when everything's going well. It's a hard business. So you just you just pull out one little piece, you know, it's like a thing of Jenga pull out one piece the whole thing's gonna topple. And it's very, very well could be the piece I'd be curious Blake, what you're seeing on the sealed box side, from the, you know, kind of like the online sales side there and people approaching you from the craft distilleries. I mean, what's kind of been your feel for these folks that you are 37:00 pretty well. Yeah. So a lot of them are, you know, definitely feeling the feeling the effects of it. Most are making it but most are making it we got it. Yeah, no, no, I'm like, What can we send Blake an arrow or something? Like, uh, I think it's I think it's fun for my computer. Oh, 37:20 it's a ghost behind you, Blake. I left the podcast almost two years ago and Blake's internet still stayed the same. 37:30 So true. True. I, you know, I, I would say as much 37:35 as this has been damaging for so many small businesses and restaurants and bars and distilleries, and etc. I kind of feel like maybe we're getting close to good news starting to prevail and hopefully coming out of this thing within a month. I mean, you start to look at at least here in Georgia, we buckled down March 14 is when pretty much everybody 38:00 Went indoors and 38:02 our hospitals are at a very low rate right now. And I'm just hopeful that we can kind of come back out now and support these craft distillers I know that right before everything hit the fan. wilderness trail was distributed here in Georgia. And I kinda was just very curious to see how their sales went. And my local store had bought a couple cases of their they had the weeded the regular bourbon and the the rye. And all of it has to has sold pretty well. He said he's ordered more of it. So hopefully, we can get out of this thing and get back to these craft distillers. This is the one thing that that kind of strikes me a little bit. So I'm sitting here I'm trying to read the chat. And there's some people that are saying like, oh, like, it doesn't matter, like their whiskey sucks. It's too young as to whatever. Like this is the this is the moment this is the movement that we need, unless you want to keep drinking the same whiskey from the same six distilleries for the rest of your life. And I think that 39:00 Blake made a very good point in his presentation that he did at whiskey from home during that that online conference and saying that if you're buying craft whiskey, you're not trying to buy something that is just as good or comparable as the big guys. Instead, what you're doing is you're trying to get something that makes you drink or taste something different, right? Like you're finding either new grains, you're finding new ways that the they you know, they put it like a different age proof or they you know, they did whatever it is different because we all know that if you go to heaven Hill, or you go to a beam, you go to these different places. They've got, you know, like one, two, maybe three or four recipes, and they are cranking out stuff like on that still 24 hours a day. They're not changing. They're not experimenting, right? And so it's it's really hard for you to sit there and try to figure out like, okay, like, I hope your palate or your taste doesn't change over the next 1020 years because that's essentially what we're going to get. And I know it's been a bad rap on a lot of craft distilleries that they get, you know like in this, this, basically 40:00 pigeonholed in this part where they said like, oh, sorry, Your whiskies too young. It's two, three years old. And it's, you know, it doesn't meet my flavor profile. I get it. I'm kind of with you there. But we've got to be able to give them a chance to be able to get to the point here at 5678 910 years old when this whiskey is really going to start being mature and it does taste phenomenal that we've got a lot of options out there as consumers. So yep, yeah. And Transcribed by https://otter.ai

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

Michael Myers sits down to tell us his story of starting Distillery 291. He had a booming photography career, but while living in NY during the events of 9/11, it made him want something else. He found out early on that he liked whiskey, so like most of us who start off with something new, he researched and used his skills from a past farm life to make it a reality. Michael actually built his very first still on a tight budget and ended up using some of his photography equipment to create the still. From these humble beginnings, his whiskey has gone off to win many different awards and they are now expanding even further, creating a whiskey that is Aspen stave finished and authentic to Colorado. 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. In 2013, Joe Beatrice launched Barrell Craft Spirits without a distillery or defied conventional wisdom. To this day, his team sources and blends exceptional barrels from established producers and bottles at cask strength. Learn more at BarrellBourbon.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Distillery 291 is an award winning, small batch whiskey distillery located in Colorado Springs, Colorado. Learn more at Distillery291.com. Show Notes: Maker's Mark Solar Panels: https://www.wlky.com/article/makers-mark-now-powering-rickhouses-with-help-of-500-solar-panels/31017612 Beverage Daily Article: https://www.beveragedaily.com/Article/2020/02/17/Alcohol-s-three-tier-system-slows-ecommerce-and-dates-the-industry Why Does Whiskey Taste Like Whiskey: https://www.thedailybeast.com/why-does-whiskey-taste-like-whiskey-an-excerpt-from-lew-brysons-new-book-whiskey-master-class Rate Our Podcast: https://ratethispodcast.com/bourbon This week’s Above the Char with Fred Minnick talks about blended whiskey. When were you first introduced to bourbon? Where are you from? How long where you in Savannah? Let's talk about your background in photography. Which more enjoyable, photography or whiskey making? Tell us about your experience with 9/11. How were your first attempts at making whiskey? Did you lean on any outside consultants? Tell us about building and designing your still. How much did it cost to build your still? What was your end goal when you first started? Tell us about your barrels. What was going through your mind when you first started? Did your photography career fund the whiskey business? Tell us about your awards. What is the operation like today? Was it daunting coming to Kentucky with your bourbon? Did you experience growing pains? What do you want our listeners to leave with about 291? 0:00 To be the best you have to learn from the best local in the surrounding regions are home to many of the most storied companies and innovative startups in the distilled spirits industry. And there's no better place to learn the business of the distilled spirits industry. Then from a university located in its Epicenter, the University of Louisville has partnered with industry experts to offer the distilled spirits business certificate, a six course program designed to accelerate your success in this booming industry. Oh, it's all online. get signed up to make your next career move at U of l.me slash bourbon pursuit. 0:36 Michael Myers Michael Michael Myers got it. 0:40 We didn't want to say anything but I'm sure you get all the time people like Michael Myers especially down like Halloween coming up and studly yo Yeah, never 0:48 your 0:50 damn life. 0:52 And my first name is Jason. Believe it or not, he shouldn't be though. Oh my gosh. 1:07 This is Episode 242 of bourbon pursuit. I'm Kenny. And if you're ready for your bourbon whiskey and overall spirits news, it's about time we get to it. According to the US securities regulation charges in its 2014 and 2015 fiscal years biagio North America pressure distributors to buy excess inventory in order to meet internal sales targets in the face of declining markets, and now is hit with a $5 million dollar fine from the SEC, johnnie Walker's owner Diaz you failed to disclose the excess stocks to investors creating a misleading impression that the audio and the audio North America were able to achieve their sales targets through normal customer man according to the SEC. Now without admitting or denying the SEC findings, Dr. Gao has agreed to pay a $5 million penalty and agreed to cease and desist from any further 2:00 violations. The SEC has accepted the offer. Lexapro distillers is paying homage to the past by relaunching an old bourbon. The Davis county Kentucky straight bourbon is being released in three varieties. The Nashville is a mix of weeded bourbon and rye mash Bill said it liver a sweet and spicy taste. There will be the original a Cabernet Sauvignon finish in a French oak finish. Davis county distilling company was the first to release the bourbon, and the brand dates back to 1874 and was one of the few distilleries to survive prohibition. 2:34 Maker's Mark has added more than 500 solar panels to its facility. In Loretto to power its Rick houses, and it's done through a partnership with the Kentucky utilities company. The 560 panels will provide energy for security, lighting, barrel elevators and office spaces in the brick houses. However, I'm curious if there's actually office space at a brick house. If it's true, I don't know if it's a good or bad thing because 3:00 You've been sequestered to sitting in a wreck house every day might get a little bit lonely, almost like Milton then as red stapler in the basement from the office space. But I guess it smells like bourbon, which is better than a basement so you got that going for you. All right, well back to the topic. The new solar array first began producing power for Maker's Mark in early February, and is expected to produce about 268,000 kilowatt hours per year. e commerce analytics company profit, tiro said that online alcohol sales could explode from anywhere to seven to $15 billion in the next few years, noting that e commerce is making an impact on just about every industry imaginable. And alcohol looks to be the next sector to be disrupted by the continued shift to digital. However, as we've been saying on this podcast time and time again, the three tier system is slowing this down and is dating the industry and an article by beverage daily calm. It looks at platforms such as drizzly go, puff and thirsty 4:00 brands can catch on and partner. It also goes into detail on how these brands can differentiate themselves and not be paired next to other brands that could be either cheaper or delivered in a shorter time period. You can read more with the link to beverage daily calm in our show notes. Last week at the inaugural us distilled spirits conference, Mitch McConnell offered no relief with the ongoing tariff dispute for American and foreign whiskey. The European Union is a key market export for Kentucky bourbon, and it imposed 25% tariffs on us whiskey in 2018. In response to us tariffs that Trump enacted on imported steel and aluminum. Now, late last year, the US left a 25% tariff on imports of single malt Irish and Scotch whisky liquors, and that also affected global companies like brown Forman and biagio that import these products to the US. Now I common excuses that the US whiskey industry has just been collateral damage in Trump's trade disputes. 5:00 And Chris Walker, President and CEO of the spirits council said that the industry hasn't lost hope and that the levees will be removed. And now there's even more coverage that the chief executives of the Scotch whisky Association and the distilled spirits Council of the United States are calling on the UK and US governments to urgently find a negotiated solution to unrelated trade disputes and remove all terrorists on distilled spirits. Have you ever wondered, why does whiskey taste like whiskey? Well, when we nose and taste bourbon, we get leather, caramel dried fruits, but it was never made with any of that. And a new article by Lou Bryson at The Daily Beast, he explores every step of the process and how flavors are derived with grains like rye and their spice in his character. Why using the same Nashville at two different distilleries will result in two different very whiskies. And then there's 5:55 an organic compound formed by bacteria that's found in Water Agency 6:00 And is responsible for that musty or earthy smell like some lake water, but can also be found in whiskey too. There's more talk about stills barrels, proofing and more and you can read all this with a link to the Daily Beast in our show notes. For today's podcast, Michael Myers tells a story of the starting distillery to 91 he had a career in photography in the events of 911 made him want to do something else. So like anything most of us want to venture into you research and research and research. Michael actually built his very first still on a tight budget ended up even using some his photography equipment in the still itself. The distillery has grown but that original still is used as as doubler today, from these humble beginnings, his whiskey has gone off to win many different awards, and now they're expanding into more and more states. The distillery is expanding itself and he's creating a whiskey that is asked when the state finished that he feels his 7:00 authentic to Colorado. We're currently doing our 2020 bourbon pursuit audience survey. So we want to know more about you, our listeners. So if you've got 30 seconds to spare, please visit bourbon pursuit.com slash 2020 survey. It really it only takes 30 seconds. We appreciate the time. Are it Showtime, here's Joe from barrel bourbon. And then you've got Fred minich with above the char 7:28 it's Joe from barrel bourbon. In 2013. I launched barrel craft spirits without a distillery and defied conventional wisdom. To this day My team and I sourcing blend exceptional barrels from established producers and bottle a cast strength. Find out more at barrel bourbon calm. 7:44 I'm Fred MiniK. And this is above the char. As I put the bullseye upon my lips for the first time, I could feel it tingling upon the bottom of my lip and the top. Once it hit my tongue it just overwhelm my palate with flavor 8:00 drenching down the bottom of my jaw line, tingling the sides of my tongue tingling the top of my palate. Just feel warming me all the way down. And you know what? It's not a bourbon. And it's not a rye. It's a blend of straights. It's a blend of straight rye whiskey and straight bourbon and it is motherfucking delicious. Right now I'm putting it as one of my contenders for whiskies of the year. You can see my full review on it on my YouTube page. But this, this whiskey and all the barrel releases and all these other blends that we have seen come out in recent years from from high West and barrel and numerous other you know, blending houses that are really doing a great job right now. They really are shaking up our traditions in American whiskey. You see the term blend used to be a really dirty word and American whiskey 9:00 ski and it all goes back to the 1800s when Canadian blenders were infiltrating the straight whiskey scene and undercutting the Kentucky bourbon distillers and putting their Canadian blends on the market and you know what consumers really, really liked them. And so it begins there and the Canadian whiskey distillers were trying to block the bottle and Bond Act of 1897. Of course, they were unsuccessful. The Canadian whiskey distillers also rise up again after prohibition, and they actually ironically tried to put bottled and bond on their label. Now, what's interesting is that the US government ended up terrifying their their whiskey to block them from using bottled and bond so that basically stopped them from using bottled and bond. But at that same time, American distillers did not have a lot of stocks from their left over from prohibition. So they actually had to use blends and 10:00 cells to get their brands out onto the market. And so you would see neutral grain spirit being added to, say, a four year old bourbon that had just been distilled a couple of few years ago. And that really kind of like people were like, ah, I really like blends, but this is all I got. And the straight bourbon distillers were just kind of reluctantly doing it, but they had to and so you couple that what they would later call rocket whiskey with the the the blended whiskey from from Canada, and you had distillers in the 1950s not even allowing the the word blend being used in their distilling house, and that's where the words mingle and marrying or born. And for every decade after that the Kentucky distillers especially, would call out blend as a dirty word and would not let people say putting two barrels to 11:00 Together was blending that was mingling. And so that's where those words come from is because people were never wanted to use the word blend in Kentucky distilleries. Now fast forward to 2020. You have a lot of new blood in the industry, a lot of new blood that does not care about old terms or old ways. They just want to put out great whiskey. And I got to tell you some of the more exciting whiskies that I have tasted in the past five years, our blends of straight whiskies. They are absolutely fantastic. But you will never, ever hear me say those words around the great Jimmy Russell. If you ask him, blend is still a dirty word. And that's this week's above the char. Hey, make sure you're checking out my new podcast the Fred Minix show where I interview musicians 12:00 And I pair whiskeys to their palate. I'm having a blast and coming up I've got an American Idol winner on the show. Until next week cheers 12:12 Welcome back to another episode of bourbon pursuit the official podcast of bourbon. Kinney and Ryan here in our official recording studio, which is deemed Kenny's basement. Yes, yeah. Where we shoot everything. Whiskey quickies the podcast unit Hey but you know we started get everything together we got lights we got cameras we got everything happened in here so it's fun for especially people that are either watching on YouTube or on Facebook or something like that and you want to get something different than just something audio only at least get a fancy background. Yeah, unfortunately for our guests, when they show up, they're like, damn it what you're in a house, like a recording studio. are gonna be we'll get another one of these days. One of these days. One of these days we'll get there you know, as much cooler sailors whiskey, I'm sure But well, we'll get the studio there one of these days. We'll get some sound panels and everything like that. That makes us feel a little bit more legit 13:00 But you know, today I'm really excited about our guests because this is a distillery that, you know, we've heard about, you know, we've read about it before and bourbon and banter and everything like that. He's even been a guest with Fred MiniK on his show on Youtube before and so now something in common. You know, Fred's the mutual connection here right here we go and then and so being able to have him on the show kind of talk about their stories stuff like that is you know, pretty exciting because anybody that isn't watching on TV he brought to find whiskeys for us to sit on here. So we got their their bourbon and their rye, which you might be hearing us sipping up throughout the show. Yes, and it's very highly decorated bottle. So tons of awards. And I just had it for the first time and I can see why. For a distiller this young, it seems like some pretty good, juicy got here. So I'm excited to hear the story and dive into how it got to this ball. 13:53 See, they put stickers on Oh, yeah, absolutely. So let's go ahead and introduce our guest. So today we have Michael Myers. 14:00 Michael is the founding distiller and CEO of distillery to 91 out of Colorado Springs. So Michael, welcome to the show. Thank you very much. Glad to be here. Well, good. So you know, before we, you know, talk about the whiskey and the distillery let's kind of let's rewind the hands of time here kind of talk about your first introduction to bourbon or spirits or anything like that. Yeah, so the it's funny. The first time I drank whiskey that I remember was, we always have those stories, too. Yeah, I 14:31 was I was 18 and turn just turned 18 that day and went to a local bar with friend He must have been in Canada or something. 14:41 Now in Georgia, 14:43 close 18 That all changed but I went to bar and wanted to drink a whiskey and ordered Yukon jack, which was sort of the whiskey at the time. Sweet and now it's really not I mean, I think it's GNS what's 15:00 Some natural flavorings and stuff, but you would know better now I know konjac is a new one on me. It's from Canada. 15:08 That you said Yeah. And it's Yeah, it's a liquid. Gotcha now and so yeah with my friend Todd Hawkins and we had a lot of fun and drank you know, a shot of it and 15:23 and then probably the next time I mean, I was drinking jack jack daniels, as well later and then college. One of my worst experiences was super bowl and I had bought some really nice Crown Royal, moving up in the world and 15:40 and drank not a fifth but maybe 375 of that throughout the Super Bowl and just got so sick and actually woke up the next morning was like, I love whiskey. I am going to the bar and forcing myself to drink more whiskey so that I don't have that issue. 16:00 Where I can't smell that ever again. And so I did that day I got up that afternoon went to the bar and that first shot of whiskey was rough. can imagine you can even like try to like get a bloody or bloody married Atlanta your way in here though. No hair, the dog, and it was great. And now I make it. Yeah, that's one hell of a story. I know. That's like the most badass story I've ever heard. There's no way that I mean, I remember back in college and stuff like that. There was no way I get up after feeling hungover after a bad night and be like, I'm going for a gator, right? Like coconut water. I'm like, What can I do to feel better? I mean, back then everybody was drinking like Pedialyte, they would actually go and buy like, I'm guilty of that. There you go. It doesn't work. I think my times way before video. 16:48 Were salty. I was in Savannah, Georgia. They just kept drinking. 16:53 I was like, yeah, definitely different time we're searching for pedia lightnings like it just bring it up for us. 17:00 right now. 17:02 So let's kind of talk about more of like your history and stuff like that. So you were in Savannah, how long were you in Savannah? So I was in Savannah for school. I'm born and raised Georgia. With my summers spent in California. My mom lived out there since I was six. And so I went to about two different Yeah, ends of the spectrum, Georgia and California really different because we raised Tennessee walking horses, so and in middle school, we had 11 acres inside the perimeter and then moved out to Alpharetta with 70 acres and another 80 so we had horses and cows and all kinds of stuff. And I was given a camera when I was 15. My mom gave it to me and picked it up and never looked back. And so I went to Savannah College of Art and Design, believe it or not, that's where 291 comes from for me. So I my dorm room was 291 and after I moved in there I went school and learned in history. 18:00 class that the very first photo gallery ever was gallery 291 was in New York in 1907. And so I'm like, meant to be a photographer. And that's where 291 came from, which is my brand name. And that just those three numbers just have just stuck with you for forever. Yeah, as a I was a fashion beauty photographer for over 27 years and like for models are young ones. Yeah, very cool. Yeah. Mainly makeup beauty stuff, like Revlon. Clairol? Yeah, I still only know this because my wife's a cosmetology 18:33 Tiffany and company but I did shoot for this old house and Forbes FBI and what kind of cameras us Michael Jordan a Canon What do you know I shot with a Pentax six, seven, and it's a it's it's looks like a 18:49 35 millimeter that's on steroids. And so the negative is six millimeters by seven. So that's that's pretty big, almost playing card but a little smaller than that. 19:00 You guys are speaking a different language to me. I've tried, like, I've dabbled in a lot of things in photography. It was like one of them and it lasted for like two months. So I like it though. But it's collecting dust. Nice. Now just like iPhone, you know, I bought it right. That's everybody asked, Do you still do that? And I'm like, I have an iPhone. I mean, it's, it's in my pocket. It's all branded. I mean, it's, it looks like a phone. I'll show it to you afterwards. Yeah, that's what the sake is. Most people. You know, I remember when I had my first kid and, and they said, like, Oh, you've got to go out. You've got to buy an awesome camera. And, you know, here's your here's your cannons, your DSLRs. And I'm like, 19:37 I don't know if I'm going to be lugging this thing around with me everywhere we go. I just don't know if I'm gonna do it. But I remember I did look into it. I just never pulled the trigger on it. Yeah, yeah. good reason. Yeah. 19:47 I mean, if you're going to shoot, you might need it a better one. But family stuff. It's always been best. The camera in your hand or the camera in your pocket, because you'll get the image. It doesn't matter if it's hype. 20:00 quality or not putting you at least have the moment. Yeah. And that's what matters. I'm probably not gonna make it poster size when I was shooting. I'd be so focused on like getting a shot that I would forget the moment, you know, not being in the moment. That's why I was like, just doing my iPhone, but right. We're not here talking about cameras. No, no, but I want to hear a little bit more about the photography and like, because that seems like it was a pretty mean 20 years as you said that you were doing that right. 27 Yeah, yeah, I mean, so, so kind of talk about you've got to have some, at least some pretty funny stories or something good from those days, too. So I shot Angelina Jolie when she was 15. I have that picture on my 14 year old was. 20:39 And when she was 16. I shot her a couple of times. Some of my last clients were the Olsen twins. shot down. 20:46 Shot. 20:48 Like geeking out right now. She's like an Olsen twins. Yeah, so I had a really great career. It was still a struggle. It was you know, a lot of work and living in New York. 21:00 Not easy raising a family there and you know being a freelancer so as about to say so like the the dynamic of photography and freelancing versus making whiskey, like what Be honest what's more enjoyable now 21:16 making whiskey and how do you merge the tape? 21:20 I built my still out of photograph your plates. Okay. So a photograph of your plate is a flat copper plate you chemically edge an image in, you put ink on the plate, you put a piece of paper with it, run it through a press and you get an ink photograph. So I took those seven copper plates of different images from my life and water jet cut them took them and rolled them through a roller so that curve and then had a guy TIG weld it together. And that was that was my original still 45 gallon still. I had a 21:53 cask for the thump kegger doubler and I built a stripping still out of a 22:00 55 gallon gallon stainless drum. So you built this all yourself? I did. How do you do that? Like YouTube or something? Yes. I grew up on a farm I can build. Okay. I'm a redneck. Yeah. 22:15 And yeah, I mean, my story's intertwined with New York and 911 and then building this still. And the process of distillation reminds me the dark room. So that's where 291 came from, for the brand name for me, but I built that still and that still is the thump keg to my 300 gallons still that I built had built in Colorado Springs. So these these guys department of defense contractors, and they built things like titanium ball valve that's like 10 inches across four new killer sub, you know, valves and and nickel plate press not plate but nickel press rings for proposal. 23:00 tubes. And they're like, we like whiskey. Do you need a bigger still? And I'm like, Yeah, great. Sharon so gave them my plans and they built 300 gallons still that looks identical to mine. And the funny thing was, there's a little bit of pressure in a still like five pounds, but not much, but they were engineers. I went to art school. And they didn't believe me that it didn't need to be that thick. So they built it out of plate copper. So it is thick and heavy, but it's beautiful. It works really well too. So kind of talk about that, because you kind of intrigued me right there because I remember reading a little bit something about 911 and that happening and you couldn't get back to your apartment or something like that. And you kind of just had to move the family for a little bit kind of talk about that time. Yeah, so 911 we live three blocks from the World Trade Center. We lived on the corner of Warren and West Side Highway. And I was on granted and Dwayne with my son on my shoulders when the first plane flew over my older son 24:00 So they were four and five, my oldest son was in, in our building in ps 89, which is on the second floor, we lived on the 25th floor, and we had just dropped him off. My wife and I and my son walk into his class or his school, and that's when the first plane flew over. And so yeah, so everything that day was a crazy day, needless to say, spent the night on North more. 24:27 And then with seven families and then couldn't get back in our apartment, went to Long Island. Long story short, moved to Colorado for about nine months. I commuted move back to New York, was there a couple of years and it wasn't good for my family. So I said we'd move back you're still doing photography at this time? Yeah, I got to do in photography. And so we moved back and I commuted another four years full time, and then was just trying to figure out something else to do and still, like wrote some TV, worked on some movie stuff. 25:00 And just nothing really panning out. And I shot a vanity fair job in New York in August 2010 and on the way home read an article about the guy that created Sailor Jerry and Hendrix shin and he, you know, created an idea and branded it and all that somebody else made the juice form and I came back thinking wow, I could brand a whiskey you know, and and talk to a friend of mine, Mike Bristol, Bristol brewing. And he said, get your license and I'll try and help and so and then somebody else said why don't you try and make it because you can always hire somebody if you can't. And I'm like, they make it in the woods of Georgia. It can't be that hard. 25:41 And so I decided to build my still moved into 300 square feet. Got my DSP distilled spirit plant permit in April with I got it in four weeks from when I applied, which is amazing time. That's right takes us for 26:00 TTP doesn't move that fast anymore. And so I was in 300 square feet. I could make 60 gallons a month of Finnish whiskey that was working my butt off that was you know, 17 hour days seven days a week. Wow for talking about those like first attempts at making whiskey what's it like what do you do going into like are you reading a manual? Or how like are you just like going off like I'll travel knowledge and what will you do that? Yeah, he's got a he's got a landline to somebody with some some overalls on be like, No, you gotta tweak. You gotta move this. Yeah, so I'd never brewed beer. And I'd never distilled until I started this in my first distillation true. Finished distillation was September 11 2011. 26:42 My still the guy, TIG welding it together finished it after it took him all summer to get started on it. finished it September 9, and so I waited for that to remake that anniversary. And yeah, during that time, I read YouTube blogged everything. I 27:00 Heard about how you make whiskey. And and it is funny. The one thing that I do say is I watched popcorn Sutton's documentary, the original one. And in there, there's a point where he talks about taking, he takes a stick and the worms there. And he puts the stick in the end of it and lets it balance. And he says, if the whiskey is thicker than the stick coming off, it's fighting whiskey. So from that I learned you need to run it really slow to make really good whiskey. And there's other things that I learned books, I read things, and I love to cook and I love the dark room. And so I really feel that was like my home brewing experience. Putting those two things together to get to make whiskey. So are there any other like outsiders or consultants that you leaned on to kind of pick their brains or kind of guide you along? Or is it totally just you? Totally me? That's cool. How did you know you weren't gonna like blow up the place? Like, you know, just, I don't know, you know, there's a lot of pressure on 28:00 Nice other like five pounds pressure but yeah run high. That seems like a lot of back and happen. I knew that it was an open system so as long as you don't plug the system you're good and and as long as you keep cooling the steam coming off the still, you're okay but if that water stops 28:21 that can be a problem. Yeah, there was one point where that happened for me and it was a mess and 28:29 I think there was a room full of 160 proof steam all wrapped around me and I was just like, okay, let's calm down. slow this down. Yeah, and I just I read a lot I paid attention to what how it was supposed to work and and did it that way. The funny thing is, is I steam heated everything. So I put a steam coil in my mash tun that also was my stripping still with a different top on it and a column and then my finish still had a steam code. 29:00 illinit and I bought a home steam unit for steam shower. And I first time I hit the button that came on, it was all hooked up. I'd like to say we're like close from 29:11 anywhere. Close. That's funny. 29:15 And so I hit the button, went to take notes for a little bit about an hour later the day turned off. And I'm like, What? walked over there looked at everything. It was heat hot and push the button and came back on. I'm like, great, literally an hour later cut off again. And I was like, Damn, it's a home steam unit. It's got an automatic off on it. So literally for the next two and a half years. 29:42 Every run from 29:45 finish run stripping to mashing then I had to reset that button every 45 minutes. Gosh, that's awesome. It sounds terrible. 29:56 So I'd run home cooked dinner. That's like the great bootstrapping story. 30:00 Like somebody just like going in and just giving it their all and like figuring it out. I don't know. It's pretty cool. That's right. And I'd go home cooked dinner, come back, push the button, go home eat dinner, go to the liquor store and make a sale come back push the button go back to another store to settle alarm on your phone. 30:18 Reset, Steve, I know 45 minutes pretty good now. 30:24 Somebody goes up how the wind take their 45 minutes. Don't worry, I got that. I got 30:30 I mean, that's that's it isn't it is impressive story of being able to go and learn and actually build it yourself. You know, it's like, it's like most of the people that you know, you say like, Oh, you wanna write a book on something? Or if you're if you want to learn something, right, write the book on it or do whatever it is to actually learn how to do it from the inside out. And, you know, you could go to moonshine you and you can learn and look and be able to like look at it but mean you you really like dope the pieces that actually made this all together. I did and moonshine you wasn't around at that time. 31:00 And there wasn't a lot It was mainly have gone if it was already just done it yourself. 31:06 That's an interesting question. I probably wouldn't have. So when I went to buy a still, that's why I built my own Vendome had a 55 gallon or 50 gallons still, that was like $50,000 I'm like, I don't have that money. I've never made this stuff. How What? So I, 31:25 I decided to build my own. So that probably the same with 31:30 moonshine, you probably would have been expensive. I wasn't sure. You know. Yeah. So just, you know, just wing it. Looking at your best, right, I guess then talk a little bit more about because I think one thing that's interesting here was you're talking about your copper plates that you use that you you took and then if I understood correctly, you said you rolled it out thin enough that you could then kind of form it and build your still so didn't roll it out. It was fairly thin copper. It is then copper. I mean, it's it's rigid. 32:00 But you roll it just to curve it to put the curve in it. So 32:05 that's why you roll it not not squeezing the copper out. But the etchings are still on the still you can see them when you go and take a tour. It's pretty amazing. But yeah, I just 32:19 researched it. Not everybody can take weld copper, and I found a man that was an amazing welder. Another God guy that could could take weld copper and did really nice job with it. So and talk about the design a little because I know we've had we've had Vendome on the show before. And you know, they they talk about all the crazy designs and you go You mean you go to anywhere like you see the different steel boxes, you see the different ways that people are putting it I mean, it could be a spatial issue could be a bunch of different ways. But you know, unless you're doing a copper pot still everybody more it's a column still but everybody's is a little bit different, a little bit unique. So kind of talk about how you came to the design of what yours was. 33:00 Going to be so mine's a copper pot still, there's no plates in it at all. The only sort of plate is the thumb keg. So that kind of works as a what plates do and still. And that design I found on the web. Somebody had built one and I was like, that's really cool. And I designed it more how I needed it. But the the design of the still, there's a secret behind that. I figured it out. 33:29 I'm a visual person and I just I found a few stills that I liked and came up with a concept and idea and how, what the sizes should be and drew it out. So I had in high school I had 11 quarters of mechanical drafting. So I'm not great at it now because it's that's a long time ago, but I can draw that like AutoCAD or before was AutoCAD. Like pencil and paper. 33:58 T square Yeah. 34:00 Exactly with a maybe a compass compass. Exactly. tractor. Exactly. And that's what I did. I drew it out, I bought a drawing board, which is a piece of soft wood, thick, you know board and I bought paper and drew it out. I still have those drawings of it. I actually drew a limbic still first. And it's a really beautiful drawing, but I never went that direction. I went with the pot still. So how about you said vinden was 50,000 How much was your homemade $500? Wow. The cost savings? Yeah. All the parts I you know, I sourced all of it. That's not with my time in it or anything like that. But sure, yeah. Where'd you get all the parts like Craigslist or? Pretty much? No. Granger, actually. Okay. 34:46 A lot of parts on there. They have more stuff than you'll ever know. Yeah. You're like, do you have this and like, yeah, and I'm like, What? You'll have that too. So yeah. Craigslist would be a better story though. I know. 34:59 In search of 35:01 Such of a doubler misconnection where's my doubler? Yeah, so I guess um, you know so we're talking right now about making your still and making white dog and and kind of talk about what was that next progression of it so he's shown us the the picture of it right now so yeah, that's it is it's an exact replica of your of your original. It's really cool. Oh, that's awesome. That's really cool. So making white dog here at the very beginning so were you were you thinking like okay like I'm gonna make whiskey I'm gonna make bourbon or was it just like, what was the kind of like your end goal that you had in mind. So I set out to 91 Colorado whiskey, I set out to make a Western whiskey whiskey that you would walk into a bar and a Western asked for, you know, whiskey, walk up, the bartender finds a Western whiskey for you. So mine is a Colorado whiskey and it's big, bold and beautiful, like the state of Colorado. Okay, so 35:58 and they slam the bottle down. It'd be too 36:00 91 and you know, get to drink it and you have a deal afterwards. Yeah, exactly. And so I love rye whiskey before I made my own Thomas handy was my favorite. So both these my rye and my bourbon are my original recipes. The bourbon is changed slightly. It's 80% corn 19% modify 1% malt barley. It started out at 20 mile rye, and that's because Mike Bristol had a bag of corn 50 pound bag of corn, and it was over a weekend I wanted mashin. So I went to the homebrew shop and bought I was looking for a ride. They only had Ryan mall. I'm like great, I need them all to convert. So I did that mashed in and ran that. I ran that on a very small I stripped it and then ran it on a very small Olympic still. And that was truly my first distillation ever. And then the next distillation and I have all these notes written down with the dates on it and everything. 37:00 The next Captain's log. Yeah. Yeah, the ttv you have to a lot, you know, and I didn't I didn't have any money. I wasn't doing any, you know, computer stuff. So I was handwriting notes in the notebook. And they're funny to go through because I talked about, you know what I'm doing distillation, but I also talked about my son's running cross country that day, or an event I was going to or what was going on in my life throughout these days. So it's kind of cool to look back. It's all chicken scratch scribbled scratched out spellings wrong, you know, all that good stuff we need to do today. Like why the fuck is this? 37:40 What the hell is wrong with this mash? Yeah. Or, Oh, that smells like throw up. That is not good. Yeah. But that is gold because you can always look back on that and be like, this is where I started and always kind of bring you back to that. That is awesome. Yeah. And we go back to it actually. There's another mash in there. That is a 38:00 Special release comes out, usually in October. It's called bad guy. And that was my third recipe. And we we went back a couple of years ago because the newer bad guy wasn't tasting the same as the old bad guy and so we went back and read the recipe in the directions and 38:21 bad guy came from so I did as a single barrel for restaurant and I had done this mash to try I hadn't experimented so I was going to experiment and bad guys a four grain we did bourbon and when it came up still I was like, that is really good white dog. I mean, was sweet, amazing. And I put it in a in a tank and was waiting and was supposed to have already mashed in for this other one for the restaurant. And I got behind and I needed the cash and so I was like, you know I got the that one in the in the tank over there. I'll just 39:00 Cell it so I called him to come hammer the bong it's done, put it in there hammered the button. He was talking to his son on the phone who was like four. He's like, what should I call it? And his son goes bad guy. 39:12 And I was like, Oh, damn, and 39:16 so he he year later, when the whiskey was coming out of the barrel, I'm like, what are we gonna name it? And he goes, I don't know. And I'm and I had written on the barrel bad guy, so I didn't forget. And I'm like, you gotta call it bad guy. We got to call it bad guy. And he's like, No, I don't know. And then I talked him into it finally. And so that's why it's bad guy bourbon to 91 bad guy bourbon, very cool store grand weeded bourbon, you have a lot of cool stories. 39:46 Just sit back and listen, not just keep talking. I'll shut up. 39:50 I mean, kind of talk about that a little bit as as you were, you know, how much do you producing and what kind of you know at that time like what kind of barrels you putting them in like a 40:00 Talk about that process to 40:05 with the careers of master distiller spanning almost 50 years, as well as Kentucky bourbon Hall of Famer and having over 100 million people taste his products. Steve nalli is a legend of bourbon who for years made Maker's Mark with expertise and precision. His latest project is with Bardstown bourbon company, a state of the art distillery in the heart of the bourbon capital of the world. They're known for the popular fusion series, however, they're adding something new in 2020 with a release named the prisoner. It starts as a nine year old Tennessee bourbon that is in finished in the prisoner wine companies French oak barrels for 18 months. The good news is you don't have to wait till next year to try it. Steve and the team at Bardstown bourbon company have teamed up with rack house whiskey club rack house whiskey club is a whiskey a month club on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer. Their December box features a full size bottle of Bardstown suffusion series and a 200 milliliter bottle of the prisoner. There's also some cool merch 41:00 side. And as always with this membership shipping is free. Get your hands on some early release Bardstown bourbon by signing up at rack house whiskey club.com use code pursuit for $25 off your first box 41:15 How much do you producing and what kind of you know at that time like what kind of barrels you putting them in like kind of talk about that process too. So the barrel mill, I found them online somehow and they were fairly new out of Avon, Minnesota. And so I called them they would FedEx me a barrel. So I'm like that works. You know, everybody else wants to sell you a palette 41:38 palette. 41:40 There's a funny story about palette too. And so I just bought a barrel and would fill it up and and I had a few barrels in that 300 square foot space. And I'd harvest it and hand bottle and label it and go out and sell it. So the very beginning here kind of talk about what's your because I remember you said you were doing would you say 42:00 50 6060 gallons in a week, right is my month, a month, a month. And that took that took, you know, six. So my fermentation tanks were 55 gallon Pepsi, you know, plastic drums with the top cut off. And so it would take, I'd mashin six. So I could do two matches in a day. So that's three days, I could strip two in a day. So that's three days of stripping, and it would yield about 3540 gallons of low wines and at 35% or so and then I'd finish on it and it would I end up with like 15 gallons. And so in a you know, in a month period, I had 60 gallons to put in barrels. So I mean talk about it, like as we talked to, we talked a big boys right and they're pumping out that in 20 minutes, right? I mean, 42:54 yeah. So kind of talk about you know, like, you know, where where did you kind of see yourself 43:00 Like, were you like, this is awesome. Like, this is fun. I'm having fun with this, or you like I'm in, I'm in over my head, like kind of talk about what was going through your mind at that time. It was amazing. So when it first came out still and I tasted it, and I had a friend that was a bartender, phenomenal bartender, Nate Windham, and he would taste it. And he's like, Damn, that's really good white dog. And so he had a couple of cocktails that he was using some white dog that was on the, on the shelf at the time. And he just started trading out with my white dog and my fresh. And I always say if, if it came off, and it had been a grind to figure out the recipe, and it wasn't that good coming off, it would have been, it would have been a lot harder. But when it was that good, and Nate was already making cocktails with it, it was like, all right, this is working, and I could taste it and tell. And so but I mean, the whole process, you know, you've got to make those tale cuts and that's, that's the art of distillation. And I didn't know anything and so 44:00 That was made me nervous, you know, what are you going to do how you're going to do this? And so 44:06 in my processes of photographers solving problems, you know, the, the head cut is easy, it's a percentage, or you can taste the difference really quickly. It also drops improved quite a bit at head cut, and then you got ethanol coming off and then tail it's like where do you stop as a distiller the art of distilling, where do you stop and so when it started dropping and proof, I decided to take you know, a quart mason jar and and collect it every 10 proof and then go back, you know, I had the main amount of ethanol but here I had tails coming off. And I just decided started tasting them and deciding where, how much I would put back into, you know, the ethanol that had already come off. 44:56 And so that's that's how I figured out my cut. 45:00 Yeah, and we got to make sure you pick up the cuts cuz well that should make you go blind if you get it wrong. That's the that's the head cut. There you go okay. acetone, methanol and all that that comes off first loser, high, high alcohols that have a low boiling point. So were you like cash flow in this with your photographer photography? What the photographer you're you've only had one port right now get it I'll spit it out. Get it out your photography, photography career was it paying for your gosh what can I say that photography career? I just did it 45:38 photogra man 45:41 was your photography career was this kind of fuel in this baby or were you just like out on your you know on your own trying to make this work. I know my photography was not. I did do a design job for for charity. They were trying to save 46:00 The hospital from being sold to large corporation. And so they had this whole campaign they wanted. And so I designed and did commercials and did all kinds of stuff for it. So it paid me really well. So I use that money to start to 91. Gotcha. And to go back to the original distillation and all that, you know, when I started making to 91 I wanted to be Colorado and kind of branded and so it we haven't talked about that, but it's 291 Colorado bourbon or 291, Colorado rye whiskey, and it's Aspen state finished. So I take toasted pieces Aspen, pop the bung on the barrel, put the Aspen in the oak barrel, and for the last few weeks, we finish it on Aspen. admins are the trees that guys may turn yellow, but they don't lose their leaves. Is that right? No, they they lose. Okay, they've turned yellow and red. They're really beautiful. Yeah. 47:00 Why we only Aspen reference I knows we the dumbing down. Oh, yeah, yeah. So talking about City College. 47:07 So the way I figured that out was I wanted to ask been on the label I, I took some aspirin, toasted it, put it in a mason jar with some Finnish whiskey and was riding to Boulder with a friend that was about a two hour drive. And I just shook the mason jar. And when I got up to Boulder I had, you know, some of the original and then what it tasted like on Aspen and I'm like, that's good. And so that's where that came from. That's awesome. Yeah. Very cool. What's what is it about Aspen that's different from Oak that kind of gives it some different. It's there. So for me it it pushes common notes to maple and it adds a little spice to it and a little smoke. This rye has a beautiful color on it by the way too. I need to try the wrap the porcelain arriving on the nose on the rise really good. I love it. So it's one on 1.7 48:00 proof. 48:01 The bourbon was 100 proof 48:04 and how long you, you agencies and what type and how big of the containers and everything like that. Let's get let's get into it for that was all there. It's all secret. Yep. Oh gosh, man. Guess we had to go on a tour to find out. 48:21 So it's American oak barrels deep charred. We age a year to two years. Right now, you know the ride that you're talking about in 2018 one world's best ride from whisky magazine. It also won America's best in 2016 from World whiskey magazine. And then that's an interesting thing that in that 300 square foot space, my barrel number two of this rye got 94 points from Jim Murray's whiskey Bible. Congratulation. Thank you and and we have seven liquid gold from Jim Murray. 49:00 six different recipes. So it's been so Jim Murray's a fan of you. Yeah, I'm a fan of his He's great. His tasting notes are amazing. I don't know if you've ever read any we haven't had him on the show yet. We'll get him on we'll get him there probably much more elaborate than ours. I'm like tastes like smores are 49:19 or always try relating to our breakfast cereal you know like cocoa Chris for Count chocula I don't notice that you do you do a lot of cereals Don't you know I get a lot of cereal like when you're a kid. You get a lot of those cereal notes with it with the milk one of our Bourbons has a it's a char high rye. It has a cherry fund up 49:41 to it. It says it says he's that one now. You know fun dips that powdery my kids so it's like dry. And so the high proof of it make its cherry but it dries out just like fund up it's really funny. So yeah, you can find my my distill. 50:00 Eric jet had one whiskey and he's like, you know, it's like that. That dusty old Poncho and team was like, What are you talking about? And what were you on at that time? It's not your grandma's attic you know there is a note sometimes that dryness Yeah, you know that musty old basement. musty old isn't good but yeah dusties not so bad. Because it's the dryness part have tasted like, like you talked about cherry funded like grape Kool aids like, you know, the manufacturer grape flavors, you know, like, I get, like, come out a lot. Yeah, a lot. Talk about today's operation. So, so you're you're you're the founding distiller sounds like you're not distilling anymore, but kind of talk a little bit more about, you know, what the size of the operation is the people if you're still doing you know, 60 gallons in a month or if you're if you're if you progress so kind of talk about that. Yeah, I wouldn't be here if I 50:55 guess I don't like only bottles. 50:59 Well, that was interesting. 51:00 Same thing was like 2016 when I sent whiskey magazine, they needed two bottles and I had to pay money and and I was like, I don't have that much whiskey. So that's why it took me a while to start putting in awards. But all my tanks, the 55 gallon drums, the fermentation tanks, my stripping still. I mean, yeah 55 gallon drums have all moved up to 1500 gallons, including the stripping still. I showed you that picture has the 300 gallon finished still in it. All the whiskey still goes across the original still as the thump keg. we distill twice a week, and we're producing about 240 finished gallons a week right now. We're working on some barrel financing to add the first of the year that will move up to producing five days a week. And we are right now. I've been in 7500 Square Feet for six years. Wow. 52:00 That's hard to believe. 52:02 And we are moving within a year we will be in a campus with 28,000 square feet, four different buildings. One will be a distillation building the other one will be fermentation, barrel storage and then tasting room. So you just you're looking at it like this. Let's keep investing into this growing and bigger and bigger and bigger. Yeah, I mean, we did 20 609 liter cases last year. Sold and and we've produced the year before 20 609 liter cases. And so we're selling everything we make. 95% of it is in Colorado. We just opened Kentucky this week. We're in 27 Kroger stores in Kentucky and it's going really well. But we could sell more if we had it and that's what we're working on. But we still the quality we are. It does not come out of the barrel until it's ready. 53:00 What's it like coming to Kentucky is it like coming to Kentucky to play basketball you know like we got faced the Wildcats when you're coming to Kentucky you don't face all the big boys environment is that daunting or you like Bring it on. 53:14 I don't know that it's daunting. The community's amazing. And that's the great thing. Everybody I meet is incredibly helpful. Even Fred MiniK he's he's the one that helped Kroger. So by introducing me to, to the buyer, and you know nothing about this rod tasted very familiar. Not had it at Fred's office. He goes, this is the next big distillery 53:40 because the smoking is that or reminds me of when I had it. So anyway, side note. 53:46 Yeah, so it's been amazing. I mean, at the one of the awards thing, Jeff Barnett, one master distiller jack daniels, Master distiller and I went up to talk 54:00 Cuz you want to say hello, you know, right oh my god, and he was the nicest man and we got talking, and he's from Jackson, Tennessee where my brother lives that's a surgeon. And we had a family farm in Shelbyville, which is which flat Creek, Tennessee, which was seven miles from jack daniels, seven miles to deckle. So I told him that and we really hit it off. And then my brother was doing a charity didn't know I had met Jeff, but knew he was from Jackson and reached out to him to do a tasting of the charity. And because he was from Jackson, he did it. And my brother called me and said, You know, that's who's coming. And I was like, Oh, I just met him. And he's like, wow. And so I went with my brother's friend, our partner that had a twin prop plane, and we flew from Jackson to tullahoma and picked up Jeff, and literally when I walked off the plane, he was walking up on the tarmac, and he's like, hey, Michael, how's it going? And I mean, I hadn't met him once in person, but he knew 55:00 who I was and was, it was amazing and we've become friends. I texted him all the time. I'm going to go see him tomorrow. The first time I went to jack, you know, shortly after that charity, he said, Come down, I'll show you around and and he put me in his personal truck. And he said, What do you want to see? He said, whatever you want to see, I'll show you anything. And that's amazing. And there's gonna be respect because Jeff's had everything he's awesome as to but you gotta check company like jack daniels get every resource imaginable to you whereas you kind of had no resources and made it work. So there's got to be something that you both can learn from each other. I yes. And he's alluded to that and is very respectful that I make a Colorado whiskey and and you know, that's the thing. I love Kentucky bourbon, I love Tennessee whiskey. I love all kinds of scotch Irish whiskey, but I'm not looking to make a Kentucky bourbon and Colorado. My bourbon my whiskey, my rye are to be done. 56:00 Different big bold, beautiful of my brand there's a few names but one's rugged refined rebellious, we also hard made the Colorado way. And then another tagline is 56:15 write it like you stole it, drink it like you own it. Nice like it. So, you know that's what I set out to do this and and it's been amazing 56:25 i mean i think it's it's had a pretty warm reception right and congratulations for coming to Kentucky you know this is it's a it's a big step this nationals feet. Definitely, definitely. And not only that is you know, talking to you about the progression of where it is or where it was to what it is today. It's everything comes with with growing pains too, right? Yeah, definitely. Yeah. So kind of talk about at least Did you have a specific time of growing here that you're like, Okay, like, I wish was just me and the 60 gallons. 56:57 So, the one thing about being a photographer 57:00 Consistently you have to build teams of people especially doing fashion. So hair makeup, you know stylist, model, all that kind of stuff location that was helpful for me in in growing this and finding people that could help me grow it. So I have a team of about 13 people right now. It's an amazing team they do phenomenal work. But yeah, there were there were times and there's still times you know, I'm bootstrapping it. So there's tight times with money there's tight times with barrels not being ordered. panic, you know, bottle panic, you know things like that when I first started that was something I wanted to mention earlier about a palette to get not this bottle but my original bottle which is similar this but this one came along when I could buy 30,000 or promise I'd buy 30 Yeah, promise but this one I could buy a pallet of and my mom had given me a cooler and at some point and enjoy 58:00 Grant is an ounce of gold. And thank you for explaining that because I was about to say I have no idea what you're talking Yeah, it's a South African coin. And so I was making whiskey in that 300 gallon I needed a bottle they were they give me a better price if I bought a pallet or or to buy the bottle I had to buy a pallet and gold was up expensive than and I literally took that Cougar and cashed it in and bought a pallet of bottles 58:28 and was able to put them in that 300 square foot space I built I built shelves and made it where you know they weren't really in the way and it was kind of crazy but so there are growing pains. I mean you know i the most nervous I've been that I can remember is working on this move for this. You know 20,000 square feet. It's It's big. We We won't renovate it and build it out beautiful with for production line facility. 59:00 We're going to move in with what we have now and grow it like I did from the 300 to the 7500 square foot that worked really well. But we have a our model is a ramp. I mean, it's a it's a steep curve. And so we have a lot to get done in the next four years with making whiskey and, you know, there there are growing pains. It is not easy. There hasn't been a day where I was like, Oh my god, I'm not going to the distillery I give up. I'm done from day one to now. There's never that's never crossed my mind. Yeah, that's awesome. At least that means you're loving it. Yeah, I guess it. You don't have to think of the Olsen twins and they still need me. Right? 59:43 Yeah, that's a funny thing. I broke out a box of Polaroids. So, back in the day before digital, you were doing light test and stuff you used a Polaroid back on the camera. So you would take the picture of strobes go off and you pull the Polaroid Wait a minute, and then 1:00:00 like pushing that button every 40 and you peel it and you'd look at light so I have I kept most of those Polaroids I've got boxes of them and I opened one up the other day and there's some just really beautiful pictures in it showed it to a friend and they were like oh my god you got to start shooting again I'm like I don't know that that's happening but I did reach out to a hairdresser friend and a couple of them at the time with the Polaroids and posted on Instagram with it and hadn't talked to them in years 10 years and they're like what's up and it was really great makes me want to maybe try one day and who knows but not union at the distillery was like oh here's a great you know all your photography client car I got a photography clients and you know, bring them to your distillery like wonder now party this party There we go. But these you can get bottle shots done on the cheap, right you can do those. That's the funny thing. I don't shoot my bottle. Really you don't don't okay jars while you're here. 1:01:00 I shoot on with the iPhone for like in situation but to set them up and shoot them. I mean I can do it no problem but I'm a little too close to the product and also it's a different frame of mind and to get in that frame of mind it would take me a few days or week I'm working with the bottles and stuff to get the light and and it's just easier to for me to pick somebody and go I like his pictures and I can direct what I want from there and so that Yeah, I you know you coming from a photography background and you know, we're all kind of like doing a lot of stuff with whiskey and and I remember I talked to somebody about doing bottle photography and I'm like you charge what like to take a picture of bottle i mean it's it's something that I had no idea that even existed before then so it's a it's it's a really cool that you kind of have you can blend a lot of these worlds together and you know how to direct and stuff like that because I'd be like, I don't know a river in the background like you tell me what looks cool. 1:02:00 Yeah, and I have a business partner in New York. Or we were in a retouching company, Russ gun lack. And he, he still retouches. He's an amazing retoucher. And so I sent him stuff all the time. I mean, funny things, but I send him bottle shots and, and I can direct him and I can I can take a bottle, you know, if it was shot in the same light and have him put it like five bottles in one picture very easily and stuff like that. So I understand how to do that. So that's where I, you know, I can direct it and get it done on the cheap. I mean, everybody else that would cost them a ton of money. 1:02:41 But But I did, we were at a tasting and there was an airplane behind me and had a callsign number on the side of it. It's old, you know, World War Two type plane with that block number. And I took a iPhone picture of it and send it to Russ text it to him and said can you change that to 291 1:03:00 Literally 30 minutes later it came back to me on my phone and it was perfect. I'm like Yep, there you go awesome and posted it and people like out to 91 and I also did it this summer on a bowl. The brand on a bull somebody It was like 301 and I asked him to do 299 on it and they're like, I didn't see that bowl with that brand. 1:03:21 It's really funny. That's good to know people I guess. So I guess kind of last question before we start wrapping this up is you know, you've you said 95% in Colorado, you're growing to Kentucky I'm sure that you've got plans to even go beyond their kind of talk about you know, one last thing that you want to kind of leave listeners with as they are looking at another or walk in the store. They see your bottle and then maybe they hear this like what's one thing you want to leave them with? I want them to enjoy my whiskey. There's the funny thing I I drink my whiskey neat. It's rare. I drink it on the rocks, but I I also in the summer, or when I feel like it I drink my bourbon with 1:04:00 Mountain Dew. I drink my ride with lemonade and my only person I know it does as my dad. It makes it it's amazing drink and it's a nice drink summer drink. Yeah, and I want to drink bourbon. I also drink. I don't drink vodka Bloody Marys. I drink rye Bloody Marys. And those are phenomenal. But I want somebody to try my whiskey. I wanted to take them back to Western days and enjoy it and it it's an unapologetic whiskey. It's it's a big bold whiskey, and 1:04:33 I'm really proud of it. The other thing that we didn't talk about is the cage that's on there. So when I was young, there was a the cork and cage cage holds the cork and when I was young, I'd watch TBS in the morning and saturday morning cartoons and then if it rained, the later it got old movies Come on. And there was an old movie where they were transporting nitroglycerin in a wagon, and they had wired all the bottles in 1:05:00 So it wouldn't bounce. And when I started making high proof whiskey, I'm like, we got to wire the cork on. And so that's where that cage comes from. Gotcha. Gotcha. Now we know there's a story to everything. Really. There is my watch. Yeah. My watch is my dad's watch. And every time I shake it down, it reminds me of home. Yeah, go. Cool. Very cool. Well, Michael, thank you again for coming over here coming on the show. And of course, sharing your whiskey with us. I think it's an incredible story of what you've built and the team that's building this and you know, the direction it's going as well. I think everybody's pretty excited for really the future of what this is going to entail for you. Thank you. Same here, Kenny and Ryan. very appreciated to be on the show. And yeah, that's, you know, we have experimental batch called the E. We love to experiment. I love making my whiskey. I love selling it. I love giving it away to people to try it. tastings and even people I meet give them a bottle. 1:06:00 Cuz they'll share it. And I love that. So I really appreciate today. Thank you guys. Absolutely Yeah, no, thank you for coming. It was a true inspiration. I mean, most companies we have on air even if they're new they go out and get big time investments or you know, get a lot of cash flow to back them up and like to hear somebody just go source parts from Craigslist, not kidding. But, uh, just, you know, just wanting to do something and find a way to like, make it happen is like, It's so inspiring to me. I think it's a very cool story and I'm excited for the brand. It's, gosh, the rise awesome. I love the really good things like thanks so much. But uh, yeah, it's, um, it was a pleasure talking to you and hearing all your stories, for sure. I'd be a part of it. Absolutely. And so make sure you follow distiller to 91 on all the social medias. give a shout out as well as your address where people can go and visit 1647 South 200 Street, Colorado Springs, Colorado. And o

Ever notice the well-kept building named “The Vendome” on 2nd Ave. and South Claremont across the tracks from the Main Street Garage? This historic building is a key part of San Mateo’s solution to the homelessness problem. Judy explores its history and how it became a model for the Bay Area.

Steve interviews Shawn Stevens, a still builder for Vendome about his company and his career. T.B.D. music is by Kevin MacLeod (incompetech.com).                               Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork                       Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

New Riff is a name that has become synonymous with bourbon lovers. You may have recalled our conversation with Jay Erisman, Vice President, back on Episode 072, but this time we get to speak with Owner, Ken Lewis, who drives a bunch of the decision making behind the company. It feels like an episode of How I Built This as we get to hear Ken’s story. From owning and hustling liquor stores to eventually selling all that to start a distillery, hiring some great people, and having a few strokes of good luck to put him in the position where he is today. Then we also get to hear about his thoughts on stickers and some future plans he has in store for New Riff as well. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at uofl.me/pursuespirits. In 2013, Joe Beatrice launched Barrell Craft Spirits without a distillery or defied conventional wisdom. To this day, his team sources and blends exceptional barrels from established producers and bottles at cask strength. Learn more at BarrellBourbon.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Distillery 291 is an award winning, small batch whiskey distillery located in Colorado Springs, Colorado. Learn more at Distillery291.com. Show Notes: Jim Beam’s Historic Kentucky Home on Airbnb: https://www.travelandleisure.com/hotels-resorts/vacation-rentals/jim-beam-bourbon-historic-kentucky-home-airbnb This week’s Above the Char with Fred Minnick talks about the top 5 states for bourbon besides Kentucky. What is your title? Tell us about your entrepreneurial spirit. How did you get into the alcohol business? How did you end up in Northern Kentucky? Do you have any regrets getting rid of your stores? How did you decide to sell Party Source and start a distillery? How did you get interested in bourbon? When was your first taste of bourbon? How did you find the team to get the business off the ground? How did you chose the mash bills? Tell us about the O.K.I. days. Do you still do contract distilling? So why did you release the bourbon at 4 years? How is such a young product so good? How did you get such a great location? What are your future plans for the bourbon? Tells us about the balboa rye. What do you think of the single barrel stickers? 0:00 Everybody Are you interested in looking at the distilling process and pairing that with key business knowledge such as finance, marketing and operations, then you should check out the online distilled spirits business certificate from the University of Louisville. It's an online program. It can be completed in as little as 15 weeks. It's taught by both of you have all business faculty and corporate fellows. So you're getting real experience from real experts at the most renowned distilleries, companies and startups in the distilling industry. all that's required is a bachelor's degree, go to U of l.me. Slash pursue spirits. 0:34 I thought, you know, this could be almost like semi retirement because once you start distilling, I mean, you just kind of sit around and watch barrels age, right? That's what I assumed would happen. You know, I'd wander in, you know, at noon or something and 0:47 get myself a glass. Hey, you 0:48 know, how hard can it be? You know, you're just gonna watch these barrels. Get old 1:04 What's going on everybody? It is Episode 223 of bourbon pursuit. I'm Kenny, one of your host, and it's time for the bourbon news so let's get to it. Woodford Reserve is releasing their fall 2019 Masters collection is a chocolate malted rye bourbon, this limited edition and one time release is offering a different flavoring technique where they toast the ride grain just long enough that it begins to taste like chocolate. This bourbon will have a suggested retail price of 129 99. It has hints of guests that dark chocolate as well as spice coming in and at 90.4 proof. The completed mash bill will be 70% corn 15% of the chocolate malted rye in 15% of distillers malt. Baker's bourbon is getting a facelift and a rebranding as well as a new limited edition offering. This one sort of flew under the radar for a lot of people. It was first picked up almost a year ago by ski Through the TTP just kind of trolling through the website, but now people are starting to find it on the shelves. The Baker's bottles with the black wax that we once knew is going away but there's going to be an upgraded packaging and a slightly higher price tag coming in as well. It is now changing from a small batch 107 proof to a single barrel but still at 107 proof like keeping a seven year age statement. There's also going to be a limited edition 13 year addition of bakers that will have an adorning a metallic inspired label as well as a metal neck charm. We've seen pictures of them already out there so keep your eyes peeled when you're going to the liquor stores. Travel and Leisure magazine has reported that starting on Monday, October 21 you will be able to rent Jim beam's historic home on Airbnb being Suntory will release a limited number of one night stays available for booking through the end of 2019 and each day is priced at just a mere $23 and this marks the same exact price as a bottle of Jim Beam black bourbon. The only catch is that you have to be 21 years or older to stay inside the home. But inside this store home, you're going to have three bedrooms as well as two and a half bathrooms and it overlooks the beautiful ever bought lake. And it comes stocked with a full bar of Jim Beam Bourbons. You can read more about it with the link in our show notes. New riff is a name that's become synonymous with bourbon lovers. And you may recall our conversation with JS man who's the Vice President and back on episode 72. But this time we get to speak with Ken Lewis who drives a bunch of the decision making behind the company. It almost feels like an episode of how I built this as we get to hear Ken's story of owning and hustling liquor stores to eventually selling out a lot of that and to start a distillery hiring some great people. And as most of these stories go, it's just a few strokes and good luck to put them in the position where he is today. Then we wrap it up by getting Be Here some of the future plans he has in store for new riff as well. All right, now let's get to it. Here's Joe from barrel bourbon. And then you've got Fred Minnick with above the char. 4:11 Hey everyone, Joe here again. In 2013. I launched barrell craft spirits without a distillery and defied conventional wisdom. To this day, my team and I sourcing blend exceptional barrels from established producers and bottle strength. Find out more at barrell bourbon com. 4:26 I'm Fred minnick, and this is above the char. This week's idea comes from Patreon supporter bill now, Bill asked give me an overview of the production and other states who is making their own juice. When did they start? Is Kentucky bourbon better? pick five states and highlight the top distiller in each one? Well, I think it makes most sense to take a look at the states that are bordering Kentucky. The states that are bordering Kentucky have the ability to actually pluck talent from the distilling capital of the United States. Isn't that that is Kentucky. There's no question about that. You also have access to the still makers and the and the training and, you know, places that are close to Kentucky can, you know quickly drive down here and learn from the likes of Vendome or independent stave, etc, etc, etc. to the access to talent that puts Indiana right up there. And of course Indiana has the MVP ingredients distillery that has, you know, goes back to the 1800s. It's in Lawrenceburg, Indiana, former seniors plant and I dare say you know, their bourbon rivals Kentucky's on a regular basis. Indiana is also home to you know, upstarts like Cardinal spirits that are very exciting. So Indiana is definitely on that top five list for me, Tennessee. Obviously it's known for jack daniels but we can't under look like some of the other great whiskey coming out there. Whether you like the style or not George decal is putting a lot of bourbon out onto the market, either through you know source purveyors or under their own label. And it's getting a lot of attention winning a lot of awards. You also have Charlie Nelson's Greenbrier distillery uncle nearest is coming on Coursera is in Tennessee so Tennessee is a state that is a no brainer to put on this top five. Now when you get outside of the states that really border Kentucky and are really growing on, you know, distilling wise, Texas stands out to me in a big, big way. Texas is a state that really they support anything from Texas. Texans are very proud of their state. And so if there's a Texas whiskey, it's selling out on those local stores, whether it's good or not, it's got that brand of Texas on it and people want that. That said I think about Connie's kind of stands out as the best from a from a quality perspective, garrison brothers does really well in blind tastings too. So Texas is one to keep your eye on. The one problem with Texas is they sometimes struggle with you know, water resources. So here's the hope and they get a lot of good rain. They can apply that to making good whiskey. I think Colorado is another one of those states. That's fascinating. Colorado really didn't come on until, you know, until the last decade. You've got Breckenridge there but a distillery that's really fascinating to me is to 91 to 90 was ran by this guy named Michael Myers. No affiliation with, you know, the Halloween guy, but he's a former fashion photographer. And he went from having a whiskey on the market that was just kind of so so to really improving it. So he's one of the most improved distillers that I've tasted in my career. And so he's done a nice nice job of building that brand in in Colorado and he finishes in Aspen stage and I tell you what, it's a fascinating flavor. So I think to 91 is an exciting story. I'm from from point A to point B. So I'm excited to see where they where they go next. Now rounding out this list, I'm going to have to say I'm going to pluck into the historical database of my brain in some ways, and say that New York is an extremely, extremely important state for the growth and rise of craft distilling period, when Tuttle town hit the scene in the early 2000s with Hudson baby bourbon, nobody really understood bourbon. It was not a time it's not like today or we had all these forums and people are talking about it or podcasts and everything. This was a time when people still thought bourbon had to be made in Kentucky. So what Hudson baby bourbon did for the conversation of bourbon just in general, is it allowed people to talk about well wait, bourbon doesn't have to be made in Kentucky, it can be made in New York can be made in Colorado can be made anywhere in the United States. And so that Hudson baby bourbon and New York open a lot of doors for people. So that's my list bill, Tennessee, Indiana, Texas, Colorado, New York. And if you guys have have an idea for above the char hit me up on Patreon that's at bourbon pursuit on Patreon or on Instagram or Twitter at Fred Minnick. That's at Frederick. Until next week. Cheers. 9:14 Welcome back to the episode of bourbon pursuit, the official podcast of bourbon. Kenny riding solo today coming to Northern Kentucky in the Covington area with a brand owner that, you know, this is this is one of the brands that have really started to garner a lot of national attention. They were once known for Okay, I, we had a few other people on the podcast. I think it was like two years ago now. And I'm now coming back because this this brand is starting to blow up so much. And it's amazing that the the national attention has been getting at just a four year product. And we're going to talk about that a lot more in depth because today on the show, we have the owner Ken Lewis. So Ken, welcome to the show. Thank you very 9:58 much can I appreciate it? So what do you go by You wouldn't just go by owner the entrepreneur the, you know when the head man in charge 10:04 Yeah, I'll check writer that's my main function it seems like founder, you know owner Yeah. 10:11 So you've been you're you're kind of a serial entrepreneur serial owner. So this isn't your first venture into not only just the the liquor business, but you've done something. I mean, let's talk about before sure party source, like was there was there a time before then where you're doing sort of entrepreneurial things? Absolutely. 10:29 Well, I started in, in the alcohol business and and I sort of hate to date myself, but it's a fact in 1975, so I was 25 years old. So been around the business my entire career. I fell into it at that time. But I found that I really enjoyed entrepreneurship and the alcohol industry in general, and I just kept growing with it because that's kind of what I like to do is grow a brand or grow a business and taking some side steps, but they've always been an alcoholic beverages. 10:59 So What was that that first venture into the alcohol? Well, 11:02 I the story real quickly because it's a cute story but a true story is I was actually an English teacher in high school for two years out of graduate school. And my wife wanted to go to medical school and we didn't have the money and but that was okay too. And I was not living. I'm a native Lily Valium, but I wasn't living and loyal at the time I was in, in the Detroit area in the suburbs. So my father and brought his brother to loyal and had been successful at what was the predecessors of discount department stores, you know, Walmart before there was Walmart, there was a chain in every city my dad had gone from World War Two and surplus military and had then gone into discount department store anyway, he had a very excellent location. And it was alcohol was fair traded the state set the prices It was kind of a no brainer. Businesses just sort of showed up and if you had a good location, it was pretty easy so 11:56 people drink when good times and bad good 11:59 times and bad. And and and you just needed a good location. So he set up my uncle, he's trying to help him out with this wonderful location for a real small liquor store. And my uncle turned out to be a drunk, a thief. He was a womanizer, and he was definitely a gambler. So his idea of running a business was the show. I 12:25 think he hit every single one of the Cardinals. Well, 12:27 yeah, he was good at that. And he was an all around jerk, too. So anyway, he, his idea of running a business was to come in in the morning at like 630 in the morning, take whatever cash he could out of the cash register and a bottle for the day and then disappear. Well. Needless to say, after about no matter how easy the businesses with that kind of approach. After eight or nine months, the business it failed, and it was shuttered and my dad said, you know, this is a no brainer. Why don't you come to town? Quit teaching for one year, take over this liquor store. I'm sure you can make enough money maybe to say Your wife to medical school. And you know, you can go back to teaching you know that you can do this as a side gig. So we didn't use Word gig. That was that's definitely not a 1975 word. But anyway, I did it. And I said, why not. And so he loved me enough to get started. And I really enjoyed it. I love. I love the people part of it. I love retailing. It was it was in the West End, African American area of blue collar area of loyal. I loved learning, you know, just about people and what they were doing. It was before urban renewal, so the very intact communities and I felt that they made me feel a part of the community. I just, I feel like it was my street education and I was there for seven or eight years. I paid my dad back after one year I was so proud and I never went back to teaching and just stayed in the alcohol industry. So that's my creation myth. 13:53 And so your dad was the store owner at the time and he told you to run it is that what 13:56 no he owned the discount department store okay, right next door, the generated The traffic guy made it such a great location. But we were right on the corner, you know, with our own independent little store. And it was like 1500 square feet. So tiny little store and I just kept going. And then without trying to be too boring here. This is 14:15 how I built Well, 14:16 after seven or eight years, Kentucky eliminated fair trade it was eliminated through a court case, because the state was actually setting prices for private enterprise so it was thrown out and no one knew what to do. So I said what the heck I'll I'll do something. So at that time that the trend in retail was big box stores and you know, maybe there are a few of your older listeners that will remember that, you know, it's just cut cases by cheap by NDO cut the cases, no frills and let the consumer just come in and save money and it was a big trend. And I said, well, let's try that with alcohol and no one else is doing anything Kentucky sigh I found this old AMP and Shively, another blue collar area of low evil and I rented the whole place and I started this started like in September and it was not going so well I mean I was doing okay but was wasn't gaining much traction my all everybody was interested in the industry and what I was doing and not very happy because you know people want to keep preserved the past and they didn't like this young upstart with new ideas for the alcohol industry so everybody is watching me like a hawk. And we also had the first PC and the small business that I knew of in loyal and in order to because we had a fair number of skews even even for the you know, even compared to today, we still had a fair number of skews so the computer was the only way at retail to manage them and I was doing all the data input and everything I was working you know, 18 hours a day and we had a law in Kentucky and I'm sure it's still is that you cannot sell below cost. Accidentally I was so tired sometimes I made mistakes. And I would sell you know I would actually put into the computer the cost instead of the price or something. Yeah, so accidentally I was selling a few items below cost 15:58 me like a like a consumer is like perfect, perfect storm. 16:02 Yeah, you can come in, you know talking about looking for destinies you can just come in and looking for deal. So anyway, its competitors are watching me they noticed that they turned me into the state ABC board and this is a magical story and it's absolutely true story. So the Saturday before Thanksgiving, the courier journal, the big newspaper of Louisville was doing a story I'm sure it was going to end up on, you know, right next to the obituaries or something, nothing story, but they were in the building with a photographer. And just at that moment, on a Saturday morning, the state ABC showed up with three armed officers. And while the photographer and the courier Journal reporter were there, they literally arrested me and handcuffed me for selling alcohol below cost. And this ended up on the Sunday before Thanksgiving on the front page of the courier journal was some headline like young entrepreneur blows away the liquor industry selling products to cheeky 17:00 arrest. It's amazing that you get arrested for that 17:02 well and it was ridiculous because you know, within one hour they they you know somebody the supervisor was apologizing and they let me go and it ended up like three months later I paid like a $50 fine and you know, it was no problem but it put me on the front page of the newspaper and then of course all the suburbanites couldn't get there fast enough and it was Thanksgiving and we were we were a success from that point. 17:23 It tell me you gave that newspaper like frame somewhere in your 17:26 Yeah, I think that actually I don't have it on a wall and I've actually tried to research and I have to be more diligent But anyway, it's a it's a true story we got started and then that grew into a chain at one point of six discount liquor stores in the state of Kentucky and Northern Kentucky and for two up here and for loyal. It was a big chain and just to conclude the story about died lose track of time and maybe 1214 years ago, I was really very tired of being a corporate person. I'm not born to do that. I like being on the street. I like being in a register. I like You know being in the in the trenches and I wasn't happy I had like 350 employees and you know a lot of debt a lot that's a lot to manage it was a lot to manage to cities and and and you know, so it's dealing the lawyers and bankers and all the problems personnel problems that got big and blown up, got to my desk and I wasn't doing I was unhappy. And so I I like to express it as I jumped off the capitalist trade. And I sold five of the six stores because I really liked running a store and I kept the party source in Bellevue Newport right next to Cincinnati. And it was was 18:34 the reason for that was it because it was a very high traffic high volume or was it because you're like, I need to get a change at a level what was the 18:41 precisely very pressing on your on your part because that's exactly the two reasons so I felt it had the best future because Ohio still 25 years ago had state stores. So and so it was a no brainer if you were very, very close and we were at the first exit of the main main interstate interstate of The East End of Cincinnati and we are doing extremely well and I thought it could grow and be even greater store so I wanted to focus on it. And secondly was 100 miles from a local side stop working seven days a week, because I had a family had children. So those are the two reasons that I kept it and I love that store. And the party source today I'm happy to say is the week say that we believe it to be the largest single store in the United States alcoholic beverage store physically and as today about $48 million in business but of course, I had to divest it five years ago in order to become a distiller but it's I sold it to my employees I'm very proud of that. And they're doing very well today and have paid me back and and it's it's moving forward it's still a great store. 19:47 So while you were still on the retail side, was there ever a point where you had any mild regrets or saying like what if if I didn't get rid of these these five locations like could have grown bigger Could I have gotten a Because if you think of today of what's happening, you've got the total lines of the world that kind of buy up people like is there is there ever that kind of what if scenario in your head 20:08 no because and that just gets into personal philosophy, you know, the point of life to me is that just become rich. I think I think that's a root of a lot of problems today in corporate America and and and with our society in general there's too much greed and and it's all about me. So I enjoyed the entrepreneurial challenge and I liked working with people, a young team of employees as well as the customers and I love the freedom of owning my own store at that point you know, selling five of them I was debt free, so I could do what I wanted to do in the store and not have to do any short term thinking and so never looked back I have I'm happy to say I've always had a you know, very nice upper middle class lifestyle and by God that's enough. I mean, having some control over your life and and feeling that you're doing some good and that you're sharing enjoying some lives of your employees and being a good community member and caring about the environment and you know, having some balance in life and purpose and meeting, not just trying to make money and get bigger and bigger and bigger and die rich that never had any attraction to me. 21:14 So you're you're running one of the states not only just the state because you're here as you said, You're the first exit off of the coming off from Cincinnati in Kentucky. And it was it for a lot of people. It's it's a destination, it is a destiny, retail location. And at the same time, you're also like I said, it's huge. You're competing with the liquor barns in Louisville at this time. What was what was the determining factor to say I'm ready to hang this up and move to something new 21:42 well, and the liquor barns in Louisville were the original four of them were three of them were my my stores. Okay, so there we go. You know, so I mean that the circle goes around, but and they're good customer today and a valued customer of us today. The motivation Kenny was just Sometimes we do things and unconsciously our subconscious takes over. And just as whatever was 12 1415 years ago, I was just not happy and I call it my 71 aha moment because 70 one's the road between Cincinnati or Northern Kentucky and loyal and I was on it a lot. And then you know, had a lot of time to think and, you know, it just I wasn't happy and I wanted to make a change and I think subconsciously I knew that I was a little bit of a burnout I had been doing it at that point, retailing which is a very, very, very hard work and it is six, seven days a week and you know, all the holidays and so forth. So and fairly repetitious. You know, I was a buyer, I was a spirits buyer as well as the owner. And it's just the drill and it's, you know, as wonderful drill and I loved it, but it's intense and deals are coming at you and there's a lot of paperwork and and it's a routine that goes on and on and on. So I think subconsciously I was a little bit of a burnout at that point. I didn't want to retire. I love working and I feel that it's healthy for the mind. And I think retirement is like, announcing to your body that you're ready to die or something. So I really do believe that and so I was not at all interested in any of that. So, 23:12 you know, most people just get a Porsche. That's usually what, 23:16 you know, everybody thinks. I mean, when I sold the you have no idea what people said to me and what I know what they were not saying to me. You know, they were completely astonished and befuddled that a guy would take the party source doing $40 million a year debt free, you know, just a gravy train and not just like retire to a beach and on Florida or something and let a manager run it at least but to sell it, you know, sell it to the employees, you know, and take that risk on top of everything else was going to the spirits business, build a distillery madness, absolute madness, but anyway, JS men is my wonderful, fantastic well known a lot of your folks listeners will know who jr Smith is. So he's my co founder. I like to Thinking that way, although he's not an ownership, and Jay was my fine spirits buyer, the specialty spirits buyer at the party source. So he's worked for me for many years. And jokingly say, you know, can we're both watching this brown goods revolution happening and resurgence and resurrection. right under our nose. We see it at the party source every day of our allies. This thing's got legs. So, I credit Jay with, you know, why don't we open a distillery? Yeah, that's a great idea. Oh, it's funny. 24:31 Because they're not 24:32 any more good ones. You know, here we are running the party source, you know, you know, tracking money to the bank. Oh, that's a great idea. Jay. Well, along the way, it became a little more serious. So I do credit Jay and not myself with the idea for starting new Earth distilling. But it was it just appealed to my entrepreneurial side of me and the challenge aspect to get back into the game and and see what I could create and what my lifetime of experience in alcoholic beverages could do. And I love The idea of the challenge of starting from the ground up and building a team of young people, which has occurred and they're fantastic, and I just really wanted to have a second act in my life. And I actually and I'll tell you honestly, I thought, you know, this could be almost like semi retirement because once you start distilling, I mean, you just kind of sit around and watch barrels age, right? That's what I assumed would happen. You know, I'd wander in you know, noon or something and 25:26 get myself a glass Hey, you 25:28 know, how hard can it be you know, you're just gonna watch these barrels get old. So of course, it's proven to be way more challenging way more dynamic way more interesting than any of that. But that was the impetus was being at the party source seeing it happen. Realizing that why not Northern Kentucky all the action, the limited action there was seven or eight years ago was all in central Kentucky and just starting and loyal. You know, why not Northern Kentucky because we're right next to a city that's more than twice as large as local, very wealthy city and a sophisticated city. And, you know and the party source have done so well right next to Cincinnati, why wouldn't a distillery so we arrived decided to go ahead and take on the challenge and sell the party source and get back out there on the on the interest position where I just feel comfortable in a way that most people don't. 26:17 So you decide to sell the party source. Was this because you needed the funds to be able to start the distillery or is that is there another motivating factor? Well, 26:25 the main reason is in the three tier system, you cannot be a distiller or manufacturer, and a retail or wholesale or the that's what the three tier means I came across you can't be both. 26:36 I've also heard you could probably put your wife's name under the contract. I know you can get around. You mean that's another legal hurdle but yeah, 26:43 but but it's not true in Kentucky. And it is true in some other states, for instance, New York as a one store law and there's plenty of families that have four or five stores. But that is not true in Kentucky and we are way too big and way too visible to play any shitty shenanigans with the ABC and Too much is way too much as invested in it risk to take any of that on So, and I thought it was a great thing selling the store to the employees. And, you know, I take you know, when all of a sudden done I'll be very very very pleased with the success and the reputation and the great whiskey of new roof but I also will be proud that I've changed 100 or 200 lives and giving themselves some pride and some self some control over their lives as employees and an employee owned company, and a little nest egg. You know, I said when I retired when I sold the store, and my general manager john styles is a fantastic guy took a took it over. So we had an experience management team. I said there's only one thing I want, as long as I'm alive. When someone retires and they're getting like a six figure check. Even if it's just one of those big checks, you know for show. I want to him hand the check to that employee. That's what I want out of this deal because we're talking about you know, 15 $16 an hour employees. Maybe some Someday things go well and they seem to be after 20 years, some of them might be handing them a six figure retirement, you know, for people that are living paycheck to paycheck and I want to be, I want to be when that magic there when that magic moment happens. 28:13 Yeah, I mean, I think you're you're really wrapping up the epitome of what it is to be a better than, than most of the entrepreneurs that are out there that are after chasing that that big paycheck or chasing that big payday. Your personality is really showing through that it's a you're one of the good spirited people that are out there and, and trying to build something that's that's ultimately bigger than yourself. 28:34 So many other people. And I don't want to get on a tangent, but there's a big movement in the United States, called a lot of things. But there's chapters all over the United States called conscious capitalism, you know, then again, I don't want to get into a tangent. I'm not talking about bourbon. But the idea that capitalism doesn't have to be as raw and just ingredients selfish that you can care about the community and care about your employees. You can care about the environment. That the bottom line should involve all those stakeholders not just ownership so let's let's get back to bourbon let's 29:05 let's definitely get back to bourbon kind of talk about your, your introduction to it as well because I think we need to capture that because, you know, you had this very entrepreneurial mind going into it, Jay said, hey, there's this brown water revolution. But was there a point when you said like, you know, like, I'm from Kentucky, I enjoy bourbon. I like bourbon. You've worked in the stores. We're pushing bourbon to people or people to bourbon, like, kind of talk about your gravitation just towards the product itself. 29:33 Sure. And I'll be dead honest about all this. First of all, Jay and I are great pair and that is cofounders. Because Jay is a Trump has a tremendous palate. And he's also a tremendous historian of alcoholic beverages around the world. And he was the fine spirits buyer and he would sleuth out things that, you know, people in the Midwest certainly other than the two coasts had never heard of him brought in so he knew he has a network of people he knows about. around the world. So, Jay brings to new riff, the great depth and honest depth of knowledge and a profound palette, and, and sophistication about alcoholic beverages to, to our company. I don't bring any of that. You know, I mean, at the party source, we are phenomenal wine store, and I'm a knowledgeable amateur. That's my extent of it. So I feel I'm a knowledgeable amateur about brown goods. But no expert do not have a refined palette. I know my place and that's good too. So that's what I bring to the team, of course, the founder of the financial aspect and the team building and the long term strategy and perspective of where the industry is going and so forth. So we're very good team together. So I think that's been a core of how we've, you know, started new ref and where we want it to go with it. Can you remember your first taste of bourbon? My first taste of bourbon was probably like a lot of lot of your listeners It was and I do remember, unfortunately, I was in the backseat of a car when I haven't seen y'all know where this is going. Yeah, all bad. And it was I'll never forget it was JW dat in a pint bottle and drank it straight. And you know what happened in the backseat of that car, which I spent about three hours terribly drunk, and a happy cleaning up before I turned it back to my day. So hoping he would never know Chris, he knew instantly. But that was my first experience. Like, I'm sure many of your listeners. 31:31 Absolutely, absolutely. So let's talk about, you know, the breaking of the ground and trying to build the team here. I know you've talked about JA and bringing him in, but what does it take to find? The still the distillers, everything like that to actually start getting the business off the ground and as well as sourcing because I know you had source products that are beginning to 31:51 well, the wonderful, yes, I mean, again, we Jay and I are good team and I think in some ways, I'm a good leader and founder be I know my own weaknesses. And I know what I don't know, which is a famous line from the past know what you don't know. And so when we started, we decided to approach this as a very serious enterprise. We decided to approach it a scale, that we would command the presence of Greater Cincinnati, and tend to preclude competition from coming in. Our goal from the very beginning was to be one of the great small distilleries of the world. Knowing that would take decades perhaps to accomplish and who knows, it'll be a self congratulatory thing, no one's going to notice that but to play in the sand lot of some of the greatest stories of the world small ones, is our goal and remains to this day our goal. And so in order to do that, we wanted to do everything extremely well, right from the beginning and put the resources which I felt we had with the selling of the party source, to work to to wait as long as we needed to for Five years to start bringing out whiskey and to just go for it in terms of quality in our and to find a leadership position as a small distillery the United States. So knowing that we went out or I went out and found some great people to get started Kentucky's a wonderful resource, the best thing that I did, I did two great things. One is one of my very first hires after Jay was the person who would maintain our plant manager so that he was involved with the construction and every aspect of planning and knew where every pipe was going. And I think that's something that's overlooked by a lot of people is is is you know, is the the guts and the fabric and the the core and the maintenance of your of a very complex manufacturing plant. I knew enough to know to hire a great person who's with us Dean today and he does a super job. 33:52 Dean was actually helping us earlier trying to get the AC turned off. 33:56 He knows that he knows everything. He knows where all the skeletons are, but I mean he knows where every valve is in every pipe and he was part of the construction crew for the year and a half and the whole thing was money very well spent. Second thing I did was found Larry Ebersole, who's the maybe the most important distiller of American history that many people have never heard of. And Larry was the plant manager at Sega drums as you well know, Kenny, for 25 plus years, the head distiller I misspoke, the head distiller at sea drums, and he's the guy that invented the famous 95 five, right recipe that, you know, right? I know what it is, but it used to be, it's more of what is seen on the shelf, and it's wonderful juice and Larry is a brand bread distiller and a wonderful human being. I count him as a good friend, and he was newly retired and living in Hebrew one which is near the Cincinnati airport, which is in Kentucky, and so he's only like 20 miles away, and was kind of pointing it turned out being a consultant. So didn't know how to get started at it is in his backyard it was Yeah, as easy for eight. And so we are a wonderful thing. So he really threw himself into it. best thing I ever did. And with Larry being involved from the very beginning, we knew we would construct and we did construct a very efficient a very, very well thought through distillery and not make some of the mistakes that are easy to make. And secondly, and perhaps in the long run more definitely more important in the long run with Larry on board as our consulting master distiller he would train my Distilling Team which gave me the freedom to pick with his approval, who would be on that steering team and I very deliberately with Jays advice in this regard to we did not go to Maker's Mark or heaven hill or four roses and higher way and assistant Stiller, which is the standard procedure because in the end, distillers do the same thing day after day and forgive me I don't mean to ruffle any feathers traditionally, at least they don't tend to be a very imaginative lot. 36:03 Don't get me Don't break. What's more, don't don't fix what's not broken. 36:07 People want to you want Maker's Mark, you don't want Maker's Mark with cream cheese on it, you know, it's, it's, it's appropriate and it's what they're the corporation's want. So if we hired someone from Maker's Mark, we'd end up with Maker's Mark north. And in truth, that's what happens, you know, when, when folks go from disorder to story, so what I knew and with Jace help, I knew I wouldn't have known this on my own. And Larry to fermentation is the key and distillers tend to poo poo. Traditional distillers tend to poo poo poo, fermentation, they don't pay that much attention to it. But fermentation if you don't have a great fermentation, you're not going to end up with great whiskey in the end. The people the folks that really understand this are brewers 36:52 absolutely their people, they know what they're Do they know. So 36:55 we deliberately went out and hired a fantastic Brewer in this case. It was pretty Ryan sprints who will absolutely be known if he's not already to so many people as a great young distiller and will truly be in the Hall of Fame someday. And Brian had been a small, small Brewer with a microbrewery in Cincinnati and for about eight years had worked at Sam Adams and I'm not sure how many people know that Sam Adams is brewed in Cincinnati not in Boston. 37:23 Obviously I'm learning something today and 37:24 it is it's the old beautiful plant and 95% of Sam Adams is burden sensing that 37:29 now that name I've heard of the beautiful because it's like a Northern Kentucky kind of 37:32 well Cincinnati Cincinnati kind of it but but the plant was closed and And anyway, so Sam Adams owns it. So he worked for Sam Adams over there and a serious industrial plant. So he brought to us when I hired him and he wanted out because he's not a corporate kind of guy and he wanted to get back into you know, brewing so to speak, or, you know, the guts of doing it not just the big industrial and it was a unionized plan is to this day, unionized by anyone at different scale. So we found, you know, we know so many people in Kentucky and Cincinnati we found Brian and recruited him one very hard, eager to come in here to take the challenge when he saw how real we were, and to be part of a startup. And he just brought that fantastic imagination and knowledge of fermentation and an understanding of grains and malts that traditional distillers are just very linear and very blinders on 38:26 dance. So get your percentages, you're throwing your yeast. 38:30 Yeah, see you in a few days. Let's see. Yeah, well, every day do it every day and they make some great whiskey at all these heritage distilleries Believe me, I'm totally understand that. But we wanted to do a little riff or our own little tweaks and things. And with Larry able to train. It gave us the freedom to assemble that team, so no one in the distillery other than Larry had ever worked into this story before, but with Larry there, we did it as a team and we have a fantastic group of Six distillers today they're all career. They're all doing a super job. And Larry is he trained them, he stepped back. And that's just he's he was. He's our founding father in many ways. And Larry was very, is obviously very rice centric. It was the 95 five, right? He's so proud of and so and we happen to fit our tastes as well. So New Earth is truly a rice centric distillery. And I will, I've said this many times, we make fantastic bourbon. But I think our long term reputation becoming one of the great small distilleries of the world will have a lot to do with, with rise and rise of fence, interesting niche that I think we can play in that sandlot very, very well and be extremely well known around the world for our rye. And maybe stay a little bit away from the great heritage global distilleries you know in the future because you're we're all going to need a niche. 39:56 So did Larry help you out with choosing the mash bills as well for everything you're doing or is that more of a consensus from the group? There are more craft distilleries popping up around the country now more than ever. So how do you find out the best stories and the best flavors? 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Nestled in the shadow of Pikes Peak, owner and founding distiller Michael Myers grew up on the family farms in Georgia and Tennessee, across the country side defined by rolling hills, horses and whiskey. He set out to create a flagship whiskey that evoke the Wild West. A cowboy walk into a bar saying, Give me a whiskey and the bartender slamming down a bottle, a bottle of 291 Colorado whiskey, find a bottle near you at 291 Colorado whiskey calm. Write it like you stole it, drink it like you own it. Live fast. Drink responsibly. So did Larry help you out with choosing the mash bills as well for everything you're doing? Or is that more of a consensus from the group? 41:50 Larry was the leader of making those decisions, but it was it was part of the education of the Distilling Team to with jasmine. So yes, very much our Leader of the committee, if you will, that originally picked our Nashville's now. It's taken over by our Distilling Team and Brian now galera likes to come and taste and and offer some thoughts if we run into something new every now and then that's really past our abilities. We call her and he, you know, he really thinks very fondly of us. And we were his first client and, and I think he's enjoying our growth and, and is very optimistic about our future. So 42:27 well before we start talking about you know a lot about your bourbon because I know you're doing crazy stuff with barrels and types of grains and malts and stuff like that. Let's talk about the okay, because I know you're sourcing at one point, what was the what was the gist? I mean, that's the thought process that a lot of startups go through and they think, Okay, well, let's get money rolling in. We'll buy some barrels will bottle it up. And that'll be a way to kind of build some revenue. Is that was that your thought process going into it as well? No. So least you're frank about. 42:57 Always be frank. I mean, the nice thing is you're dealing with The owner I don't have any, anybody I have to answer to and I'm getting older. So I'm pretty, pretty straightforward. Know, the answer was we were going for quality and we knew I mean, remember I you know, I own the largest liquor store in the United States I was the spirits buyer, I, I saw the cannery I saw the dishonesty of the, of the brown goods business I, I hated all of it and saw it from the beginning that the not disclosing not disclosing your source charging too much, you know, in a pretty perfume bottle for one year old whiskey and, and, you know, hurting the reputation of all craft distilleries, I saw all the bad things that have happened and continue to happen in this industry. So we wanted no part of it. That's not how you build a great small the story of the world. So from the beginning, we were always going to be transparent and incredibly open with everyone about everything we did. I had fortuitously bought a J's urging 350 barrels From MCP years couple years before we even thought about the distillery concept Oh, wow. So I had I hit Yeah, let's just you know, we'll bottle this someday for the party source. And so I you know, I wish of course I bought thousands. I hate to tell you they were like, I really hate to say this, they were like $375 a barrel. Oh 44:20 man. And you know, we've seen a in the price list now, 44:24 thousands and thousands of dollars if you could even get them and they were already like three years old when I bought them. So, fortuitously I had those barrels and we never bought any other barrels. So it's only 350 and the idea of having those barrels and okay i, we deliberately released it very, very slowly. The idea was just to have some bourbon in the distillery a good bourbon, because it's it's marketing and brand building. People come to this story, like new f1 it's two years old. They know intellectually that were too young to have great whiskey, but they still want to taste great whiskey. They still think you should have a final bourbon sitting around. So we did. And we were very clear it was okay i that we sourced, it wasn't ours, we just bottled it, dumped it and bottled it. And we deliberately rationed it out to last until our bourbon was available. And then we always intended and we did kill the brand because we we don't want to have anything to do with source goods. So it served its purpose extremely well. And then as you well know, Kenny, in the end, when it was 12 years old, it was a terrific value. And when people heard that it was ending, you know, became a cult item and they went crazy about it and it's still a little bit of one of those legendary things, but the purpose is never to have any source goods and that the sales of 300 or so barrels you know, for the size of new riff never moved the needle as far as helping us to survive. We we survived on my proceeds from the party source and on contract is still in for until we had our own whiskey to sell 46:00 Yeah, absolutely. So contract distilling is it's still a part of what your your daily businesses diminishing 46:03 all the time that the idea of the contract is still in was to survive. Until we became till whiskey could be four or five years old, serve that purpose, it was maybe about 45% of our budget and allowed us to be completely full which distillery in production, the story is much better when it's running, you know, at full steam, then turn it on and turn it off the equipment and so forth. So it serves that purpose. And gradually we're we're getting out of the, as we can afford to we're getting out of the contract distilling and taking back all those barrels for our own. You know, stock 46:39 your own aging and everything like that. 46:41 Yeah, we're doing a little bit and we'll do less every year. 46:44 So four years was kind of your your mark, when when new riffs started coming out. Was it for because you felt like it was ready? Or was it for because you said I think this is to the point where we don't have to worry about like, at this point, we don't to worry about putting age statements on the bottle. By TTD law so what was the what was the idea on for there? And were you nervous? 47:06 Yes, I was nervous. Of course. 47:09 JS man is the answer. JA again as our co founder and fantastic and brings that knowledge and Jays idea which I bought into and the rest of the team did from the beginning was let's not release any whiskey till it can be bottled in bond Jays, a historian and he's a lover things past very, very smart about the future too, of course, and, and current distilling, but felt that the, you know, years ago he felt that the bottled in Bond was was right for revival and that the original, the first federal law about food and drug purity United States was about alcohol in 1897, the bottled in Bond Act and Jay felt that the incipient incipient revival bottled in Bond was a fantastic movement and we wanted to be very much a family Remember that so we always intended to wait to be at least four years old. And then along the way we were very, very pleased with Larry results helped to, to be tasting things as you go along and things were moving Well, we liked our juice. We liked the way it was aging. So along the way we realized that getting to be at least four years ago, we were going to have a very credible whiskey out there. And I wanted to and I made sure that it was at a very credible and easygoing price because again, as a retailer, I understood marketing and sales and pricing, and wanted our whiskey to come out at a premium level and pricing, which you deserve this and also is a brand marker, but wanted to always make it an appropriate fair price. One, one click above the the global heritage companies, but not not at the kind of pricing that I've always found repugnant as a retailer and I certainly did as a consumer as well. 48:54 And not only that, as I mean, you come out with this the four year old product in right away. It started It's like kind of taking over a lot of the bourbon culture and the bourbon. mindshare, because everybody's amazed at the taste of a four year old product I don't think there's a lot of or really there's any other product out there today that can really say that it it competes of what new roof does at its at its age, like is there something that you can say that you can attribute that to? Sure or weapon of their sprinkled dust that you're putting? 49:25 sprinkle dust is the water? Yeah, it really is Kenny and and that's a nice story too. Because we first started when we plan and we're very close to breaking ground on the distillery we didn't know about our water source, our water source turned out to be an aquifer the high river aquifer 100 feet under under the distillery property and we didn't know about it when we first started planning but along the way someone said something to Jay you know you know there's there's a lot of water you guys gonna do a well and Jay ran with it. He's smart enough to listen and think you know and that's Jays personality. I mean he's a scientist and interested in everything and he thought I'm going to find out what the heck's under us. And we did we did we ran a test well, and then worked with the University of Kentucky to to analyze and understand what was going on underneath us. So geologically, it was just turned out to be a bonanza. Because the the aquifer and brief and I'm no stem person myself, so forgive me. But the aquifer essentially is a almost inexhaustible pool of water under the far northern part of Northern Kentucky, and it's created because the glacier stopped and created the Ohio River and created the hills of Cincinnati. That geologic force continues to the state of pump want to push water under the Ohio River, and it's going through sand silt, and guess what limestone and then Northern Kentucky from our site right on the river. You go straight up hills to go into southern can lucky to get away from Northern Kentucky. So as you go south, it's going up here. So we're in a bowl and all and as you look and you see the highways and the Brock along the highways, where they do the cuts and the passes and so forth, it's all limestone rock. So it's all coming from two directions and settling. And it's under us in this magnificent huge aquifer under our feet. And it turned out we did all the testing, and it came in and it's magnificent limestone filter, naturally filtered water. It's it had no lead, which is you know, the great thing. It's high calcium from the limestone, very high mineral content, water, and it's 58 degrees year round. So we don't have to have a cooling tower. We're a very environmentally healthy and successful distillery and that water that putting that mineral water right into our mash bill, and you can drink it, we've all drunk it's just hard water. hard water tastes like crap. But it's great for to still it. And I would contend and obviously if someone's going to jump up out of this microphone Want to choke me but I believe it or not, Northern Kentucky new roof has the best water in Kentucky for distilling because the fact of the matter that the marketing people don't want you to know is that almost every other and perhaps every other significantly sized distillery in the state of Kentucky uses city water or river water and then they filter the hell out of it turned it into our water so they're putting into their mash bills whatever they're tell showing you in your advertising, 52:30 you know, whether it's coming from some sort of wheel that's spinning in 52:34 a lake or something absolutely in this wonderful spring and all that which long ago they outgrew you know the whole thing. But you know mean Buffalo Trace Polson the Kentucky River you know, the brown Forman polls for local municipal water I can go on and on and on and i'm not i'm not slamming them in any way they make fantastic whiskey. But we are bringing a natural high mineral content, awesome water into our message. Bill and God, darn it, I think that's when you only have like three ingredients going into your mash bill and one of them changes dramatically. That means something and then you layer on that Kenny, you know the the fact that we're all about quality at every turn and you know the the corn comes from a family farm the same one that for roses uses in Indiana and we can go on and on and on we we come off the still at less than the maximum we go into the barrel at 110. Instead of the legal maximum 125 we use 18 and 24 months aged in oak staves instead of the standard, you know, barrel at $100 more a barrel than other people. We go on and on and on. It's all about quality at every turn. But it starts with that water. So there are very good reasons. It's not by chance that our four year old thank you for saying so i think is a very good product. And you're going to want to get to this it's going to be fantastic when it's seven eight and 10 53:54 Oh yeah, that's what we'll save that here for a second because I kind of want to know your your plans for the future with that, but You know, back to this, you know, let's let's rewind it back another 1520 years or maybe 25 years, when you bought the location of the party source was it? You look at it now like just dumb luck. 54:11 Yeah, we bought the land and the distillery for your listeners that don't know, the distillery is right in front of the party source and we're right on right on the river. Across from Cincinnati, you can't get any closer to Cincinnati. But that was the point of the retail store, because Ohio had state stores and 80% or more of our customers came from Ohio. And that's why the party source grew to be such a large store. It's a it's a natural for Northern Kentucky but it's because we had all of Cincinnati coming to us so and then when I wanted to do the distillery the original plan was just Gee, this is a nice, I own I own some property. And that's another story too. I actually had to take out a levee and build a wall, a flood wall and so forth. million dollar flood wall in order to get more property. But the point was, I thought it'd be a great location. Very well known right in front of the source and there was a symbiotic symbiotic relationship you know people could come on a tour to see us and then walk into this fantastic whiskey store and shop and it's turned out to be like that but dumb luck in terms of the water absolutely dumb luck 55:14 it's just like being in Texas and somebody knock on your door me like oil in your backyard we'd 55:18 like to buy your land Yeah, and you just scratch under your armpits and go all the way down 55:25 so let's talk a bit about like the little bit of future state right because Sure, today we there's a lot of stuff out there it's a lot of for your product. There's people like myself we go we do barrel pics here. It's a four year product. I know that a lot of people we love it as is. However there's always this can't wait until it's six it's eight to 10 years so kind of talk about what your your future plans are to kind of stocks in these barrels. Sure. 55:52 Yeah, it's been it's been a but but first of all, it is a great ride and the four year of the bottle and bond is a wonderful product and will never release any plans. product from our distillery any whiskey that's less than bottled in bond for a year. And, and, and, and hundred proof and or it'll be barrel proof every one of the two. So, and that's why we've been and that's why we're always be because we think that's, we think that's the highest quality expression and that's what we're all about to, to hopefully become one of the great small distilleries of the world. Which by the way, even if we fall short, hey, it's great. I mean, life should be about lofty goals and and trying your damn this and, you know, if we fall short, and you know, we're not quite there. It still is a worthy endeavor. But signs are decent that we might, we've taken a few steps in that direction and we might just get there and 10 or 12 years in some form of recognition from the public and writers in our own self assessment, but 56:48 you really don't want to retire. Do you? 56:50 Know I actually, I'd like to stick around. honest truth is I'd like to stick around long enough in an extremely active role will stay a family business by In the business, everybody here is career we're not selling out, we're not going, we have no interest in one of the big boys buying a minority share, we're surviving. We're getting through the roughest part right now, economically, and we're going to stay 100% independent, because that's really the only way you can really achieve greatness is having incredibly long term thinking, and just be totally disinterested in short term results. So, and having that freedom of without any corporate decision making because whatever anyone says, nothing will change, we're going to buy you out and nothing's going to change. None of your people are going to change everything to say, everything's different a year later. We all know it. It's just it's a fact out there. So we're going to stay independent. And, and that's very important. So we've taken some steps. I mean, I think the fact Kenny, that I'm sure you're aware, we went out to our very first competition we ever went to, because again, why go to all these little county fairs or whatever, just so you can say, award winning, nobody. It doesn't mean anything to the like your listeners. And there's the People that we really care about that will establish our reputation. So we waited. We think like a lot of people that the San Francisco International spirits competition is the main spirits competition. It's an arguable issue but certainly one of the top couple we think it's the 58:15 you came on with a few medals from 58:17 it. Well, the thing is, we submitted all five of the products, we make three whiskeys and two gins and all five of them one double goal. You know, it's unheard of. 58:28 It's It's like going to the Olympics and just like it's 58:30 crazy. I mean, let's put it in context. And, and I'll abstract this real fast and backpedal. But you know, this year factually, Buffalo Trace submitted 21 entries and got seven double goals, numerous submitted five inches and got five double gold. We are not the equivalent above Buffalo Trace far better to story. You know, and they are, in my opinion, the best in the business. But the thing is, we've taken a step toward that goal. We you know, so We feel very encouraged to have some exterior validation. And it's so we're not just in a circle, you know, talking to each other about these things. So anyway, we started to take a step now to get back and sorry that sometimes I run on but it's a very passionate subject. We know to put up the very best whiskey that we can and to really have a very high world reputation as good as our four year old is and it's fairly priced as we will always keep it. We have to have older whiskey. So we've this year, I mean, it's all it gets back to a matrix of economics. Our first year of release, we held back only we held back 20% of everything we make to get older. Next year, we're budgeted for 33 a full third of everything we make, to get older. And what I will say now, which is actually the first time I've ever seen this public So it's a credit to the the reach that that that you guys have and the the interest in the students of your listeners, we're actually going to do a small expansion of the distillery. And we'll get back to that if you want. But the point that I want to make right now is the only purpose of that expansion is not to make more four year old or not to make some more money in the short run. It's to have older whiskey and a lot of it. So we are going to make a stand toward older whiskeys will always have a great four year old bottled in bond product at an extremely fair price. It may not go up in price for 10 years, stay at $40 fine with me. And then eventually we'll have a very fairly priced will have older whiskies and personally we'll see if things change. I'm all for age statements. I think again and and this is really where the future of new roof is going to be his older whiskies a great entry level that is fantastic. For cocktails and it's just fantastic for for sipping on without talking about it. But it'll be the seven year old eight year old, maybe 10 year old and whatever in very in everything that we make getting older that will put us on the map and will really I think make us proud and I think your listeners are going to really want to have someday we're going to try and have enough of it that it's not this high cult high scarcity kind of item I'm not saying that it'll be on a shelf but we want to have a lot more out there you know thousands of cases of older whiskey and not just dribble it out to people 1:01:35 makes more people are makes more sense people to start joining the Rangers program then so they get those was inside. 1:01:41 The Rangers program is ended 1:01:42 but the whistle as it I didn't know that. 1:0

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

No dia 17 de janeiro de 1894 um casal encontrava-se na presença de um pastor no hotel Vendome em Denver no Colorado. Henry Howard e Georgiana Yoke estavam prestes a se casar. Estava perdida de amores por Henry, completamente apaixonada. Prestes a realizar o sonho da sua vida, tal como num conto de fadas perfeito. Mas tal como todas as coisas da vida, houve um problema nesse paraíso, mesmo antes de se unirem de facto no hotel. --------------- Apoie o Show. ►► patreon.com/drsinistro ►► bónus Redes Sociais. ►► facebook.com/drSinistroShow/ ►► twitter.com/drSinistroShow

On this episode we visit the Vendome Hotel and talk about the ghost that haunts room 16! Follow us on twitter and Facebook @paranormedy If you like the stories we put together, please leave us a small donation so we can keep the show going and put as much research into our episodes as possible. With as little as $.99 a month you can help us out tremendously. Just click on "Support This Podcast" to get started. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/paranormedy/support

Anny Duperey, grande dame du cinéma national s’expose en mode « longue focale » au micro d’En Roues Libres après une signature au marché couvert de Vendôme lors des 15èmes promenades photographiques. Dans son livre autobiographique paru au Seuil en 1992, « Le voile noir » , elle racontait son drame familial, la mort par intoxication au monoxyde de carbone dans leur salle de bains de ses deux parents Lucien et Ginette Legras, alors qu’elle n’avait que 8 ans et sa sœur Patricia juste 5 mois. Décédée il y a 10 ans Patricia elle aussi a été photographe ; « aussi », car Anny toute sa vie le fut, dans les traces invisibles de son père Lucien. Le travail de tous les trois est offert au public des promenades photographiques, dans l’espace enchanté du manège Rochambeau, véritable épicentre du festival. http://promenadesphotographiques.com/project/anny-duperey http://promenadesphotographiques.com/project/lucien-legras http://promenadesphotographiques.com/project/patricia-legras

Anny Duperey, grande dame du cinéma national s’expose en mode « longue focale » au micro d’En Roues Libres après une signature au marché couvert de Vendôme lors des 15èmes promenades photographiques. Dans son livre autobiographique paru au Seuil en 1992, « Le voile noir » , elle racontait son drame familial, la mort par intoxication au monoxyde de carbone dans leur salle de bains de ses deux parents Lucien et Ginette Legras, alors qu’elle n’avait que 8 ans et sa sœur Patricia juste 5 mois. Décédée il y a 10 ans Patricia elle aussi a été photographe ; « aussi », car Anny toute sa vie le fut, dans les traces invisibles de son père Lucien. Le travail de tous les trois est offert au public des promenades photographiques, dans l’espace enchanté du manège Rochambeau, véritable épicentre du festival. http://promenadesphotographiques.com/project/anny-duperey http://promenadesphotographiques.com/project/lucien-legras http://promenadesphotographiques.com/project/patricia-legras

Souvenir d'Alizé Club International : Vous n 'avez jamais vécu de show Afro !!!!DJ Arafat - Interdit aux -30Kitoko 1ier - Attalaku Ca Va Commencer Yvan Trésor - Le SmakpessMuluku DJ - Il Est Là Dj Kerosen - Tchoumakaya Special Popito Keita KaderFreddy Papa Mukuluku - KroubatardDj 5 Etoiles - 100 GuêbêKitoko 1ier - Attalaku Marche en Avant Debordo Leekunfa - Attalaku Sessegnon Alizé Debordo Leekunfa - Américan Soldier Serge Beynaud - Koiumanlebe Act 1K8bazo DJ - Respect Kitoko 1ier - Attalaku ta vie t appartient Roga Roga - Sorcellerie Werrason & Wenge Musica - Techno Malewa Automatique Kitoko 1ier - Attalaku Biberon Fally Ipupa - Bicarbonate Longue Longue - KirikouKitoko 1ier - Attalaku Cameroon Obosso Nar6 Pryze - Elegancia

Une session Live & Retro en direct du Georges V à Douala ...Koffi Olomidé - MickoKitoko 1ier - Introduction George V DoualaKoffi Olomidé - MotomoloExtra Musica - Trop C'est TropRoga Roga - KindokiKitoko 1ier - Attalaku G5 Sorcellerie KindokiRoga Roga / Extra Musica - Sorcellerie KindokiGroupe non reconnu -Werrason - Lélélé

So, here’s a question for you: why would a posh LA restaurant name a popular cocktail after a competitor? At some point in the mid-1930s, the Vendome Club did just that. The Vendome started serving a version of the whiskey sour named after one of its Hollywood neighbors: the Brown Derby restaurant. Their name for the drink—“Brown Derby”—replaced “De Rigueur” in cocktail manuals over time, and is the name we generally encounter today. Brown Derby Recipe: 1 1/2 OUNCES BOURBON 3/4 OUNCE GRAPEFRUIT JUICE 3/4 OUNCE HONEY SYRUP GARNISH: GRAPEFRUIT WHEEL Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coupe. Garnish with a grapefruit peel. Leave us some feedback, and share with your friends who are after that Old Hollywood glam1 Music: Chopin: Polonaise-Fantasy in A-flat Major, Op. 61 by Jonathan Biss

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Mike Sherman, Owner of Vendome Copper and Brass Works, joins the show to talk about the art and craftsmanship that go into making the stills and how they have established being the best in the business after a century of being in business. Before we get into talk about what it is that you do here, let’s get your thoughts on bourbon. Do you drink it? or just love it because it means good business right now? For those listeners who have never heard of Vendome, give them an idea of what it is you all make here and why it’s important What else do you make here besides copper stills? Give us the history of Vendome and how you grew up in the business. Give us a break down of trial and error. Because at this point you are carrying on legacy, but the generations before you probably had to go through retooling, or refactoring of certain things to make the stills as reliable as they are. Terry Bone & Brent Melvin ask how customized are your products? do they start with a base design for the stills or is it entirely customized to the whiskey manufacturers desires? Is there any innovation thats going on or is pretty much copy/paste? Why is copper the element of choice when making a still? What makes Vendome stills unique? What’s the average time is takes to manufacture a still? I know that’s a loaded question but humor me. Follow @VendomeCopper and Like on Facebook  

Désire de Femme p@rty haute couture place Vendome//souvenir// intemporELLE////

Jay Erisman, Vice President, & Hannah Loween, General Manager, from New Riff Distilling talk about the unique bourbon they are making while being in an urban setting. Jay Erisman, Vice President - Distiller - Strategic Development Hannah Loween, General Manager Tell us how you got started with brown spirits? Talk a bit about the history of New Riff. What's the story behind the name of New Riff? Talk about all your different stills Talk about your milling process Talk about your water source Where are all the computers? Talk about OKI because it might be the most well known. What's the ranger program? What's it mean to have a distillery like this in Newport which is right next to Cincinnati?  

Mark Coffman, Master Distiller at Alltech Brewing, which is the home of Town Branch bourbon, talks about being a Brewmaster as well as a Master Distiller. Talk about your adolescence for a bit, was there any influence of bourbon growing up? What made you want to get into the spirits industry? Most people get their stills from Vendome, but yours aren’t. talk about them for a bit Talk about the Town Branch name for a bit. What’s the history and Where did the name come from? What makes Town Branch unique in comparison to other bourbons? Let’s talk about the location for a bit. it became the first company to make bourbon in Lexington, Kentucky since the closure of the Old James E. Pepper Distillery in 1958. how many barrels are you filling per day and how many do you have aging? What’s the average age for Town Branch blend? You’re in an interesting position where you do not only bourbon, but also beer. How much of the bourbon distillation process is used for beer? Be honest. what’s more fun to make. bourbon or beer? You are also doing a traditional Irish Whiskey. talk about that. Follow on twitter (@TownBranch_KY) and Instagram (townbranchdistillery)      

Vendome Brass and Copper Works has been building stills on the banks of the Ohio River in Louisville for more than 100 years. Their stills are used by many of the world's top distillers, and the boom in craft distilling is keeping Vendome's shop crew busier than ever. We'll meet some of their craftsmen, as well as a craft distiller visiting Vendome to pick up his new still.