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Speaker 1: Hello, and welcome to food Stuff. I'm Annie Reeves and

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Speaker 1: I'm more in Vocal Bam and today we've got for

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Speaker 1: you More Bourbon, a very special episode of More Bourbon. Yes,

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Speaker 1: uh yeah, this is this is different. Tonight is different

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Speaker 1: than other nights on food Stuff here because we've got

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Speaker 1: a couple of segments for you from the field we do.

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Speaker 1: And I'm also interested in your use of tonight. Do

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Speaker 1: you think most people listen to it? Oh at night? Oh?

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Speaker 1: That that was a that was like a weird passover reference. Okay,

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Speaker 1: I felt like we were on a live radio show

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Speaker 1: for a minute or so. Well, I mean we could be,

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Speaker 1: except for the part where we're definitely not, but like

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Speaker 1: we're not, like in an alternate universe. Maybe I'm big

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Speaker 1: on alternate universes. Maybe we're tapping into that right now. Yeah,

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Speaker 1: the live food Stuff radio show with segments from the past,

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Speaker 1: it makes total sense. That is a financial hit, right there, Lauren.

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Speaker 1: But yes, so that's The segments that we have for

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Speaker 1: you today are a tour of Wild Turkey's campus and

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Speaker 1: an interview with their younger master distiller Eddie Russell. And

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Speaker 1: uh yeah, full full disclosure. Well, first of all, if

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Speaker 1: you haven't listened to our episode on bourbon uh history

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Speaker 1: and kind of how how it does, then maybe go

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Speaker 1: listen to that first. Might put everything into into kind

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Speaker 1: of perspective for you. But other disclosure, Wild Turkey did

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Speaker 1: send us some product free of charge, and they did

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Speaker 1: partially fund our recent field trip to Kentucky, So so

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Speaker 1: those are biasing factors. But Wild Turkey is not a

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Speaker 1: sponsor of this episode, uh, nor any of our other

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Speaker 1: Kentucky slash Bourbon related episodes. No, they unknowingly sponsored and

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Speaker 1: after work work bourbon tasting among us and probably like

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Speaker 1: ten other colleagues where we conducted because they sent us

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Speaker 1: a power point on how to taste bourbon right, and

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Speaker 1: they sent us like four bottles to taste, and we

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Speaker 1: went through it as professionally as we could and we

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Speaker 1: had a lovely time. So they did sponsor that, but

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Speaker 1: they did not sponsor any episode per se. No, No,

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Speaker 1: so as as unbiasedly biased as we can be here,

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Speaker 1: yeah we are going to be. But yes, they invited

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Speaker 1: us to come take a tour and we jumped on

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Speaker 1: that invitation. Oh so like probably like awkwardly hard, yeah, yeah,

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Speaker 1: because like like we've taken informal tours of of whiskey

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Speaker 1: distilleries here in Atlanta. We took a couple in Kentucky

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Speaker 1: of Woodford Reserve and Buffalo Trace. But the ones that

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Speaker 1: I've been like behind the scenes for have all been

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Speaker 1: smaller distilleries, like kind of startups. Really. Um, and you've

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Speaker 1: you've been to a couple of bigger ones, right, Annie, Yes. Um.

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Speaker 1: I did Jamison in Ireland and it was lovely. UM.

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Speaker 1: I did the Scotch Experienced Scotch Whiskey Experience in Edinburgh, Scotland,

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Speaker 1: and it was also lovely and it featured a ride. Um.

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Speaker 1: And then I did Um I think it's some Tory

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Speaker 1: in Japan and it was also really fantastic and they

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Speaker 1: were all Um. The great part of them was they

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Speaker 1: were all pretty different, I would say, which is cool

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Speaker 1: and makes me want to do episodes on those as well. Um.

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Speaker 1: But yes, they're huge operations and uh, I love that

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Speaker 1: Jamison at the end they have you can try Jamison Whiskey,

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Speaker 1: Um Walker, Johnny Walker Black and some other one that

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Speaker 1: starts at the Jay might have been jim Bean. Anyway,

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Speaker 1: The point was to try Scotch whiskey versus Irish whiskey

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Speaker 1: versus American whiskey next to each other because they wanted

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Speaker 1: you to have the full tasting experience. Yeah, and it

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Speaker 1: was neat because they'd be like, so you can taste

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Speaker 1: the corn and this one this one. Um, yeah, it

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Speaker 1: was really cool. Oh man, Yeah, I will too too many,

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Speaker 1: too many future field trips. But on this field trip, yes,

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Speaker 1: we we got to go on this private tour at

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Speaker 1: Wild Turkey in Lawrenceburg, Kentucky. And this, in comparison to

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Speaker 1: other things that I've been behind the scenes for, this

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Speaker 1: was the opposite of a startup. This. They're they're huge. Yeah. Yeah,

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Speaker 1: they have thirty thousand gallon fermentation tanks that you have

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Speaker 1: to go up to a second story in order to

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Speaker 1: peer down into. Um, the scale is wild, which I

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Speaker 1: wrote before I even realized it was a pun anyway,

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Speaker 1: And and yeah, yeah, So so we got the opportunity

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Speaker 1: to go on a tour with brand ambassador Joanne Street,

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Speaker 1: who was also a member of the Russell Emily. She's

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Speaker 1: Eddie Russell's niece, I believe. And we wanted to share

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Speaker 1: the audio from that tour with you to to give

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Speaker 1: you an idea of of the atmosphere of the operation

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Speaker 1: and to let an actual expert explain how bourbon is made.

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Speaker 1: So uh, we started out at at Wild Turkey's brand new,

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Speaker 1: super dazzling visitors Center, and as colleague Ben Bolin of

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Speaker 1: ours often says, not a not a compliment, just an observation.

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Speaker 1: And Joanne called us a bus to take us out

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Speaker 1: onto the campus to to get the lay of the

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Speaker 1: proverbial land. This was kind of the lowful or Lexington

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Speaker 1: of Kentucky before Prohibition. Before Prohibition there were many many

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Speaker 1: distilleries here in Lawrenceburg to survive, so us In four

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Speaker 1: Roses today, um, but many many distilleries were here during

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Speaker 1: Prohibition obviously burned all of those buildings down for money, um,

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Speaker 1: and kind of scattered elsewhere. So us In four Roses

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Speaker 1: have lasted this long, and we've grown to sit on

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Speaker 1: about seven acres of land here at the distillery. UM.

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Speaker 1: We did not get our Wild Turkey name until the

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Speaker 1: late thirties the early forties, however, um, so there was

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Speaker 1: bourbon being made on our property, but we didn't get

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Speaker 1: that official Wild Turkey title UM until the early forties.

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Speaker 1: And then in nineteen seventy two, Austin Nicholas flies us

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Speaker 1: out right, um, and it becomes the sole producer of

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Speaker 1: wild turkey here in Lawrenceburg. Um. But like I said,

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Speaker 1: we've wrote a sit on about seven hundred acres of

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Speaker 1: land here. Do own another three hundred acres of land

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Speaker 1: off site. UM. So if you guys ever get to

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Speaker 1: get the chance to check out four Roses, we own

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Speaker 1: the three warehouses that sit across the street from their distillery.

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Speaker 1: I mean we also owned six at Camp Nelson, which

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Speaker 1: is towards Nicholasville and Lexington. UM. Also one of the

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Speaker 1: largest bourbon distilleries in the world, but that doesn't necessarily

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Speaker 1: that mean that we're making the most product on a

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Speaker 1: yearly basis. Simply means we're making the most bourbon under

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Speaker 1: one roof. UM. So this is the only place in

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Speaker 1: the whole entire world that wild turkey has made. A

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Speaker 1: majority of it is bottled here on site as well. UM.

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Speaker 1: A few things that we do send overseas, like Australia

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Speaker 1: has a very expensive market, they go ahead and mix

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Speaker 1: it with a bourbon and coke UM. And then like

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Speaker 1: our fifty million leaders, we don't bottle those here either. Um.

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Speaker 1: But this is the only place wild turkey is made.

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Speaker 1: If you guys, take a look out your right hand window.

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Speaker 1: You're gonna notice three large silos. So the largest one

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Speaker 1: obviously holding our corn um. The other two are gonna

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Speaker 1: hold our rye and our barley mat. If all three

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Speaker 1: of these are full, we're gonna go through that in

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Speaker 1: about a week of production. Here at the distillery, so

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Speaker 1: we do have twenty three thirty thousand gallon furmitters. We'll

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Speaker 1: get to check out. You guys can kind of see

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Speaker 1: UM in this window the bottom of one of those fermitters.

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Speaker 1: Really grasp the size of those things. But this distillery

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Speaker 1: is only about seven and a half eight years old.

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Speaker 1: So we finished building this in two thousand and ten.

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Speaker 1: UM Group o Campari bought us out in two thousand

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Speaker 1: and nine. They've invested about a hundred and twenty million

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Speaker 1: dollars with us in the first eight years of owning us.

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Speaker 1: So built this bottling or this distillery or bottling facility,

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Speaker 1: and then also our visitors already we'll head on in.

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Speaker 1: Thank you, I will, okay. So here's where we pulled

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Speaker 1: up to the fermentation and distillation building, and it was,

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Speaker 1: like many other things, quite big. It was quite big.

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Speaker 1: I have a picture that UM I'm pretty fond of

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Speaker 1: I snapped um, and it was kind of one of

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Speaker 1: those accidental pictures I looked at later and I was like, hey,

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Speaker 1: that's pretty good. Um. But it was of Dylan, Joanne,

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Speaker 1: and Lauren walking into the building and along the side

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Speaker 1: of the building. It's painted white, but there's a huge

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Speaker 1: painting of a turkey on the side, and uh, it

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Speaker 1: just looks really funny because the turkey is enormous and

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Speaker 1: Dylan tiny tiny tiny, Um. So this is the great

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Speaker 1: turkey Overlord. Oh my gosh, I get some serious turkey.

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Speaker 1: Turkeys are aggressive. We we talked about that on our

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Speaker 1: Turkey episode. Oh yeah, Oh that's a whole separate issue.

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Speaker 1: And speaking of it's kind of related to how Wild

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Speaker 1: Turkey got its name. Yeah. Yeah, as if we were entering,

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Speaker 1: Joanne told us the legend of how Wild Turkey got

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Speaker 1: its name. So we actually had a guy who did

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Speaker 1: a test staut on some bourbon here at the distillery. Um,

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Speaker 1: and he went on an annual hunting trip up in

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Speaker 1: South Carolina every year, so that year it was his

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Speaker 1: turn to bring the bourbon the alcohol. So they didn't

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Speaker 1: test strongly, just kind of thief some whiskey out of

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Speaker 1: the barrel. They took it up. They did their hunting,

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Speaker 1: and they're drinking because guns and alcohol, you know, together,

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Speaker 1: but did a little bit of both. At the end

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Speaker 1: of the trip, they said, we really enjoy what we

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Speaker 1: tasted here. Please bring us back some of that wild

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Speaker 1: turkey bourbon. So they were hunting turkeys, came back into

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Speaker 1: the silly beaked it right, all the same barrel. Was

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Speaker 1: it a hundred and one roof so I don't know

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Speaker 1: where we got that products from there. We walked up

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Speaker 1: a flight of stairs to this room that's that's between

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Speaker 1: the yeast culture tanks, the grain cookers, and the fermentation tanks,

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Speaker 1: and the whole place had the sort of clean, sweet,

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Speaker 1: sour tang smell to it that I've come to associate

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Speaker 1: with like all the best places that we go on

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Speaker 1: field trips, because it's how fermentation smells, plus a sort

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Speaker 1: of roasty smell above that. And and there is a

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Speaker 1: display of some of the grains that go into their bourbon.

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Speaker 1: What's that? What's that smell we're getting Is it's something

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Speaker 1: roastation room. Yeah, so it's gonna be all of those

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Speaker 1: grains kind of cooking together. Smells much better and when

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Speaker 1: we get off theresinting. Oh no, no no, it's fascinating, So

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Speaker 1: I'm gonna start here. Um, all of our grains are

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Speaker 1: non genetically modified. That's nothing against farmers who use GMOs

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Speaker 1: at all. Um. But when our master distiller, Jimmy Russell

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Speaker 1: got here sixty four years ago, this is the Nashville

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Speaker 1: that we were using. Yes, our corn comes within eighty

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Speaker 1: miles of the distillery, so a majority of it's gonna

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Speaker 1: come from Baghdad Rotor Mills. They're about forty minutes down

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Speaker 1: the road from us. Um. What they give us is

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Speaker 1: a yellow number two dint corn number two is the

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Speaker 1: size has a little indentation it. The rest is going

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Speaker 1: to come from various places of Indiana and Illinois. Next

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Speaker 1: we have our rye. So this to me is really

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Speaker 1: what makes wild turkey stand out from anyone else when

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Speaker 1: you taste wild turkey, Um, I think it's a very

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Speaker 1: distinctive product, and we can definitely attribute that to our rye.

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Speaker 1: So if you guys get the chance to talk to

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Speaker 1: Eddie this afternoon about the rye, is some of the

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Speaker 1: best quality ride that he's ever seen. Does come from

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Speaker 1: Germany just north of Berlin. Is where we're getting it

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Speaker 1: right now, and just because we typically don't have a

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Speaker 1: climate to grow it here in the States, nor can

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Speaker 1: we get the quantity that we need. Um. Last one,

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Speaker 1: not least barley Matt is going to contain that enzyme

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Speaker 1: that changes those starches into sugars so we can later

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Speaker 1: on change those into alcohols, kind of what I like

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Speaker 1: to call the working horse grain. Of the three of these,

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Speaker 1: we're not getting that much flavor from the barley, but

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Speaker 1: it's definitely there for the chemical process. So we'll get

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Speaker 1: this from various places of the Dakotas and then send

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Speaker 1: it to Montana to be malted before sending it here

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Speaker 1: to Lawrenceburg for us. Steves, UM, take all three of

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Speaker 1: these grains. We're gonna place them through a hammer mill

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Speaker 1: which is below our feet right now, Um, and we're

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Speaker 1: gonna go into cooker one and cooker two right around

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Speaker 1: the corner. So if you all want to head down

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Speaker 1: here with me. So each of these cookers right here

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Speaker 1: are gonna be about twelve thousand gallons, so it does

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Speaker 1: take both of them to fill up. One of the

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Speaker 1: firm intors will check out in the next room. Now

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Speaker 1: it's gonna go on and here is this is where

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Speaker 1: we're gonna really make our sweet mash or your sugar water. Um. So,

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Speaker 1: we're gonna keep these tanks up to two hundred and

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Speaker 1: twelve degrees, throw in our corn our water and a

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Speaker 1: little bit of our back set um so basically a

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Speaker 1: byproduct that comes off the still a sour mash, a

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Speaker 1: little bit of the old batch for mix them back

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Speaker 1: in within new keeping our flavors consistent. We're not starting

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Speaker 1: from scratch each time. Now that's gonna cook for about

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Speaker 1: an hour and a half. We're then gonna lower that

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Speaker 1: down to a hundred and seventy degrees, throwing the rye.

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Speaker 1: Lower that down one more time to a hundred and

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Speaker 1: fifty degrees. Throw in that multi barley, just because all

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Speaker 1: three of those grains cook at different temperatures. From these cookers.

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Speaker 1: Were then gonna go into the drop tub. That's where

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Speaker 1: we're gonna see the temperature of the grains dropped to

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Speaker 1: about seventy to seventy five degrees um. Yeast. I'm sure

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Speaker 1: you all know. It is a very um sensitive products.

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Speaker 1: So if it gets above a certain temperature, it's gonna

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Speaker 1: die off. We're not gonna be able to make our

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Speaker 1: alcohol anymore. So we see ours working best right in

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Speaker 1: between that seventy and seventy five degree mark. That's also

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Speaker 1: why we shut down production in the summertime. So does

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Speaker 1: tend to get a little too hot and a little

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Speaker 1: too human for us to keep that east alive. Um,

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Speaker 1: we make so much of our product throughout the year,

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Speaker 1: doesn't really harm us to shut down for about eight weeks,

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Speaker 1: usually the third or fourth week in June, and then

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Speaker 1: we'll pick up again the first or second week in

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Speaker 1: September when it starts to cool down a little bit. UM.

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Speaker 1: That's really when we're gonna do all of our maintenance

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Speaker 1: and all of our cleaning throughout the year too. So

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Speaker 1: so this is our your east room. Our yeast is

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Speaker 1: very proprietary to us here at Wild Turkey. Um. If

254
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Speaker 1: we were to ever lose our strain of yeast, um,

255
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Speaker 1: we may never taste like wild turkey again. So that's

256
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Speaker 1: how important it is to this process. For that reason,

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Speaker 1: we do store it in two different locations across the

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Speaker 1: United States, just in case any natural, unnatural disaster were

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Speaker 1: to happen. UM. Back in the day, Jimmy was so

260
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Speaker 1: terrified of losing that east he actually kept it in

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00:13:53,400 --> 00:13:56,960
Speaker 1: his basement refrigerator. UM. He lives about eight miles across

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Speaker 1: town this way. However, he was so scared he left

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Speaker 1: left it at his brother's house as well. He lives

264
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Speaker 1: about twenty two miles this way in a different county

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Speaker 1: on a different power grid. So if anything were to

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Speaker 1: go wrong here in Anderson County, hopefully nothing would go

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Speaker 1: wrong in the next county over. Um. But we do

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Speaker 1: cultivate it ourselves here in the distillery lab. It is

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Speaker 1: a little bit more costly to do, so it's the

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Speaker 1: way that we've always done it. So we start out

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Speaker 1: with it in a petri dish. From there, we typically

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Speaker 1: grow it into four beakers where it's gonna expand into

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Speaker 1: the donut tub. Donu means mother, so it's gonna be

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Speaker 1: the mothertub of our yeast. UM. And then over the

275
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Speaker 1: course of the next few days, the next few hours,

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Speaker 1: it's gonna expand into the tub is behind it, which

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Speaker 1: is gonna be a rotation of a barley um and

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Speaker 1: a wrye sour mash that we did overnight, because that

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Speaker 1: yeast has to have something to live off of throughout

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Speaker 1: the week. UM. We do make a fresh a fresh

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Speaker 1: batch of yeast at the beginning of each week. So

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Speaker 1: typically this room will get steam clean, sanitized, um, and

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Speaker 1: then we'll start cultivating that new east. So we're gonna

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Speaker 1: head out here next. Um. I'm actually gonna take you

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Speaker 1: all out onto the fermentation floor. So if you're a

286
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Speaker 1: free of heights, don't look down, if you've got headphones

287
00:15:03,920 --> 00:15:06,200
Speaker 1: or anything like that, just leaves be very careful. Joanne

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00:15:06,200 --> 00:15:09,080
Speaker 1: then let us out into this room like the size

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Speaker 1: of a football field. Do you think that's about act

290
00:15:11,200 --> 00:15:15,760
Speaker 1: like bigger? Smaller about that? Maybe bigger? Yeah, And she

291
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Speaker 1: was not joking about the not looking down if you

292
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Speaker 1: don't like heights thing, because we were standing on this

293
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Speaker 1: metal grating about a story story and a half high,

294
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Speaker 1: with all of these huge tanks poking up through the

295
00:15:27,360 --> 00:15:30,440
Speaker 1: grating and their their lips come came up to about

296
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Speaker 1: like four ft off the ground or the ground off

297
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Speaker 1: the grating, and we could peer down into the tanks

298
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Speaker 1: and see all the different mashes fermenting at different stages. Oh,

299
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Speaker 1: it was beautiful, it was. But so these black tarks

300
00:15:48,800 --> 00:15:51,120
Speaker 1: right here. This is how we clean our firm in ours.

301
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Speaker 1: So we just washed them out with water steam cleaning

302
00:15:53,960 --> 00:15:56,920
Speaker 1: to sanitize it for the next batch. Really the only

303
00:15:56,920 --> 00:16:01,840
Speaker 1: efficient way you're cleaning thirty thod callons. So this ferminuter

304
00:16:01,960 --> 00:16:05,760
Speaker 1: right here is a great example of a day three fermentation.

305
00:16:06,360 --> 00:16:08,400
Speaker 1: So you can tell all of that grain has kind

306
00:16:08,440 --> 00:16:10,880
Speaker 1: of settled down on top. It looks almost like a

307
00:16:10,960 --> 00:16:13,880
Speaker 1: drinkable liquid at this point. This is actually what we

308
00:16:13,920 --> 00:16:17,240
Speaker 1: would call distiller's beer. So we're right around that tended

309
00:16:17,320 --> 00:16:19,960
Speaker 1: twelve percent alcohol at the end of day three for us.

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Speaker 1: From this ferminutor, we're gonna drain it that beerwell, which

311
00:16:23,840 --> 00:16:26,760
Speaker 1: is a forty two thou gallon holding tape. From there

312
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Speaker 1: we'll go into the still. Uh. If you talk to Eddie.

313
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Speaker 1: When we were building this distillery, we were finding a

314
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Speaker 1: way to be more efficient necessarily in making our whiskey,

315
00:16:35,520 --> 00:16:38,200
Speaker 1: so we could drain this fermin or into that beer well,

316
00:16:38,640 --> 00:16:41,840
Speaker 1: have this cleaned out and refilled before that beer well

317
00:16:41,920 --> 00:16:45,600
Speaker 1: ever sees the still. Um. These things take anywhere. I'd

318
00:16:45,600 --> 00:16:48,160
Speaker 1: stay from four to six, four to eight hours to

319
00:16:48,320 --> 00:16:51,920
Speaker 1: fill up completely and to drain completely, so we could

320
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Speaker 1: have this washed out, refilled um. That beer well right

321
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Speaker 1: now seas anywhere from six to seven mashes a day,

322
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Speaker 1: I believe, so this ermitter right here was empty when

323
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Speaker 1: I was in here at ten a m. This morning.

324
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Speaker 1: I was in here about an hour and a half

325
00:17:06,000 --> 00:17:09,160
Speaker 1: ago and they were already filling it. So it's only

326
00:17:09,280 --> 00:17:11,400
Speaker 1: made it this far in about an hour and a half.

327
00:17:13,520 --> 00:17:16,359
Speaker 1: This far that Joanna is referencing was maybe like a

328
00:17:16,480 --> 00:17:19,280
Speaker 1: third of the way up the side of this giant tank.

329
00:17:19,600 --> 00:17:22,359
Speaker 1: In this partially filled state, we could see these metal

330
00:17:22,520 --> 00:17:26,080
Speaker 1: pipes coiling up along the inside of the tank, sort

331
00:17:26,080 --> 00:17:31,440
Speaker 1: of like vines. These are cooling coils inside of the fermiter.

332
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Speaker 1: To my knowledge, they've never been turned on or used,

333
00:17:35,160 --> 00:17:37,400
Speaker 1: um but just in case that east were to get

334
00:17:37,440 --> 00:17:39,879
Speaker 1: a little too hot. But we don't want to agitate

335
00:17:40,000 --> 00:17:42,080
Speaker 1: this in any way. That's not how you make good

336
00:17:42,160 --> 00:17:45,159
Speaker 1: Kentucky straight bourbon, So we really haven't used them to

337
00:17:45,280 --> 00:17:48,560
Speaker 1: mind aledge at all. This right here, this is gonna

338
00:17:48,600 --> 00:17:51,359
Speaker 1: be in that transition from a day one to a

339
00:17:51,520 --> 00:17:54,919
Speaker 1: day too, so still very potent on top. You all

340
00:17:54,960 --> 00:17:57,000
Speaker 1: are more than welcome to taste it if you would like.

341
00:17:58,160 --> 00:18:02,720
Speaker 1: Not that great. It was like the gust breakfast cereal

342
00:18:02,760 --> 00:18:06,080
Speaker 1: I've ever had. Both of these ferminers are exactly what

343
00:18:06,200 --> 00:18:09,080
Speaker 1: you want to see in a day one fermentation, they're

344
00:18:09,200 --> 00:18:12,000
Speaker 1: very active. That yeast has fall into the bottom of

345
00:18:12,080 --> 00:18:15,960
Speaker 1: this ferminer, slowly working its way up, changing those sugars

346
00:18:16,000 --> 00:18:19,119
Speaker 1: into alcohol. Now what this is completely covered in c

347
00:18:19,320 --> 00:18:20,840
Speaker 1: O two at this point, So if you were to

348
00:18:20,880 --> 00:18:22,800
Speaker 1: put your hand over the ferment or take a whiff

349
00:18:22,880 --> 00:18:25,119
Speaker 1: of it, it's gonna be very potent. I bring you

350
00:18:25,200 --> 00:18:28,200
Speaker 1: to your knees a little bit. This is really when

351
00:18:28,200 --> 00:18:30,800
Speaker 1: you're going to be the most active. And yeah, those

352
00:18:30,880 --> 00:18:35,320
Speaker 1: active tanks were beautiful. Um, that the yeast left to

353
00:18:35,400 --> 00:18:39,840
Speaker 1: do its yeast thing just made these alien looking coils

354
00:18:39,920 --> 00:18:43,240
Speaker 1: and patterns floating in the grain. Yeah, it's kind of

355
00:18:43,280 --> 00:18:47,840
Speaker 1: like bubbling and making cool sounds. The smells great. We

356
00:18:47,920 --> 00:18:50,720
Speaker 1: have to reach our hand inside try some. It's delicious,

357
00:18:50,960 --> 00:18:54,720
Speaker 1: like like big old witches cauldron's um. And next she

358
00:18:54,960 --> 00:18:57,320
Speaker 1: let us into this ante room where we could look

359
00:18:57,400 --> 00:19:00,639
Speaker 1: in and see the actual still. And you all are

360
00:19:00,680 --> 00:19:03,199
Speaker 1: more than welcome to go in there and check it out. Um.

361
00:19:03,280 --> 00:19:04,840
Speaker 1: You can put your hand on this window. You can

362
00:19:04,880 --> 00:19:07,679
Speaker 1: already tell that it's very warm and very humid inside

363
00:19:07,720 --> 00:19:09,600
Speaker 1: of there, But you all are more than welcome to

364
00:19:09,640 --> 00:19:11,879
Speaker 1: go in there. Um. But this is our still. It

365
00:19:12,040 --> 00:19:15,040
Speaker 1: is the only copper column still that we have here

366
00:19:15,119 --> 00:19:18,640
Speaker 1: the distillery. So it's fifty two feet tall, has nineteen

367
00:19:18,720 --> 00:19:21,280
Speaker 1: stripping plates in it. So those stripping plates are gonna

368
00:19:21,280 --> 00:19:24,080
Speaker 1: be what separates your byproduct from your alcohol. So your

369
00:19:24,119 --> 00:19:26,440
Speaker 1: by products gonna shoot to the bottom of this still

370
00:19:26,760 --> 00:19:29,560
Speaker 1: going through those platelets, um, and then your alcohol is

371
00:19:29,560 --> 00:19:32,320
Speaker 1: gonna evaporate to the top. When your alcohol evaporates to

372
00:19:32,320 --> 00:19:35,360
Speaker 1: the top, will then put that through a condenser. Condensation

373
00:19:35,440 --> 00:19:38,560
Speaker 1: turns that into a liquid, so low wine. Um. We

374
00:19:38,760 --> 00:19:40,600
Speaker 1: come off the still lower than a lot of other

375
00:19:40,680 --> 00:19:42,480
Speaker 1: people were coming off the still in about a hundred

376
00:19:42,520 --> 00:19:45,840
Speaker 1: and fifteen proof right now that with that low wine

377
00:19:45,840 --> 00:19:47,960
Speaker 1: were then you go into the doubler. It kind of

378
00:19:48,000 --> 00:19:50,240
Speaker 1: looks like a big pot belly still. It's in the

379
00:19:50,359 --> 00:19:53,560
Speaker 1: back corner of this room. That's where alcohol and water

380
00:19:53,600 --> 00:19:55,680
Speaker 1: are gonna go. We're gonna heat that up. That's gonna

381
00:19:55,760 --> 00:19:58,639
Speaker 1: come out as your high wine or your new distillate. Um,

382
00:19:58,720 --> 00:20:01,240
Speaker 1: your white dog. We're coming out of there right around

383
00:20:01,240 --> 00:20:03,400
Speaker 1: a hundred and thirty proof. We're gonna add a little

384
00:20:03,440 --> 00:20:05,840
Speaker 1: water to that before sending it across the street into

385
00:20:05,880 --> 00:20:08,800
Speaker 1: our cistern room. Um, did you guys notice the sidewalk

386
00:20:08,960 --> 00:20:11,760
Speaker 1: was in big cement squares by chance when we walked in.

387
00:20:12,359 --> 00:20:14,400
Speaker 1: I'll show you when we head out, but that's where

388
00:20:14,440 --> 00:20:16,600
Speaker 1: that white dog gets pumped across the street into the

389
00:20:16,640 --> 00:20:19,080
Speaker 1: cistern room. We built it that way just in case

390
00:20:19,119 --> 00:20:22,200
Speaker 1: there were any maintenance issues. We could pick up that sidewalk,

391
00:20:22,280 --> 00:20:24,080
Speaker 1: do what we needed to do, and put it back

392
00:20:24,119 --> 00:20:27,199
Speaker 1: down without having to dig up the ground. Cistern room,

393
00:20:27,240 --> 00:20:29,280
Speaker 1: it's gonna go into that brand new white oak barrel

394
00:20:29,320 --> 00:20:32,920
Speaker 1: where the aging process is gonna begin. Um from this still,

395
00:20:33,280 --> 00:20:35,879
Speaker 1: we only get about ten percent of our alcohol, so

396
00:20:36,040 --> 00:20:38,240
Speaker 1: a good chunk of that fermit are out there. Is

397
00:20:38,240 --> 00:20:41,159
Speaker 1: it gonna be turned into a byproduct, whether that be

398
00:20:41,320 --> 00:20:43,840
Speaker 1: your back set um or we're gonna send a majority

399
00:20:43,920 --> 00:20:45,840
Speaker 1: of it over to our dry house where we're gonna

400
00:20:45,880 --> 00:20:47,600
Speaker 1: dry it off for our farmers to come and pick

401
00:20:47,680 --> 00:20:49,760
Speaker 1: up for their cows and their kids. So it's a

402
00:20:49,800 --> 00:20:52,359
Speaker 1: really good fertilizer, it's a really good feed. It's a

403
00:20:52,400 --> 00:20:53,800
Speaker 1: really good way for us to get back to the

404
00:20:53,880 --> 00:20:56,960
Speaker 1: community here at Lawrenceburg as well. Um as you guys

405
00:20:57,040 --> 00:20:59,320
Speaker 1: do head in this room, please do not touch anything

406
00:20:59,400 --> 00:21:01,320
Speaker 1: in here, and it is very hot. You will burn

407
00:21:01,400 --> 00:21:04,399
Speaker 1: the skin right off, so please be very careful, but

408
00:21:04,480 --> 00:21:06,000
Speaker 1: you all are more than welcome to go in there

409
00:21:06,000 --> 00:21:08,320
Speaker 1: and check it out. So, um, you should be able

410
00:21:08,359 --> 00:21:10,840
Speaker 1: to see stuff running through the still, so you guys

411
00:21:10,880 --> 00:21:22,639
Speaker 1: can just go in the store. Yeah. Oh wow. And

412
00:21:22,760 --> 00:21:24,480
Speaker 1: I love that sound clip because right right at the

413
00:21:24,560 --> 00:21:26,760
Speaker 1: end there you can hear like the whistle of the

414
00:21:26,880 --> 00:21:30,159
Speaker 1: still and we're and we're laughing because another thing that

415
00:21:30,280 --> 00:21:32,159
Speaker 1: she was not joking about, as it turns out, was

416
00:21:32,240 --> 00:21:36,720
Speaker 1: the heat in that room. It was saw a hot Yeah,

417
00:21:37,160 --> 00:21:40,399
Speaker 1: like you step in and you're instantly sweating. Yeah. She

418
00:21:41,280 --> 00:21:43,840
Speaker 1: Joanne did not enter because she was like, you guys,

419
00:21:44,359 --> 00:21:47,240
Speaker 1: go ahead. Yeah. In this room was also on the

420
00:21:47,320 --> 00:21:49,800
Speaker 1: second story, like you're you're walking on a big metal

421
00:21:49,920 --> 00:21:52,680
Speaker 1: grade and you can look down into the belly of

422
00:21:52,760 --> 00:21:54,800
Speaker 1: the still, but you're on eye level with like the

423
00:21:54,880 --> 00:21:58,440
Speaker 1: middle to top of it. So after we'd had enough

424
00:21:58,440 --> 00:22:02,000
Speaker 1: of that, which was quickly for all three of us,

425
00:22:03,480 --> 00:22:06,360
Speaker 1: she she took us over to see the control room

426
00:22:06,880 --> 00:22:09,800
Speaker 1: and for the for the hugeness of the rest of

427
00:22:09,960 --> 00:22:13,800
Speaker 1: the facility, this was so compact and not like cramped.

428
00:22:13,800 --> 00:22:15,920
Speaker 1: I mean like it was a fine size for room

429
00:22:16,000 --> 00:22:18,200
Speaker 1: to be, but it was just like two or three

430
00:22:18,240 --> 00:22:22,399
Speaker 1: people sitting at workstations with like a couple of screens

431
00:22:22,440 --> 00:22:28,480
Speaker 1: each controlling the whole facility. Yeah. It kind of reminds

432
00:22:28,520 --> 00:22:32,200
Speaker 1: me of Jurassic Park absolutely, or like a just very

433
00:22:32,320 --> 00:22:36,760
Speaker 1: small version of NASA Mission Control. Yeah, I can see that. Okay,

434
00:22:37,080 --> 00:22:40,080
Speaker 1: So we do only have about a hundred and seventy

435
00:22:40,160 --> 00:22:44,240
Speaker 1: employees here at the distillery. UM, I'd say maybe about fifteen.

436
00:22:44,320 --> 00:22:46,959
Speaker 1: It's twenty of them physically work inside of this building.

437
00:22:47,320 --> 00:22:49,520
Speaker 1: Then it takes really only two of them sitting behind

438
00:22:49,560 --> 00:22:52,480
Speaker 1: these computers to operate this whole entire place. So the

439
00:22:52,560 --> 00:22:55,160
Speaker 1: two people sitting behind these computers, they're here's twenty four

440
00:22:55,200 --> 00:22:57,520
Speaker 1: hours a day, seven days a week. They work in

441
00:22:57,640 --> 00:23:01,800
Speaker 1: three shifts. UM. There are constant logging and watching everything

442
00:23:01,880 --> 00:23:05,040
Speaker 1: that goes on in this ditility from the granary to

443
00:23:05,119 --> 00:23:07,040
Speaker 1: the firm in or to the still to wherever it

444
00:23:07,119 --> 00:23:10,280
Speaker 1: gets pumped out of. Um. They're watching every little thing

445
00:23:10,359 --> 00:23:13,280
Speaker 1: that goes on in here. UM. For example, the two

446
00:23:13,359 --> 00:23:15,879
Speaker 1: that are sitting in this room right here, Connie and Steve.

447
00:23:16,520 --> 00:23:19,280
Speaker 1: Steve has been here for forty seven years. Connie has

448
00:23:19,320 --> 00:23:21,920
Speaker 1: been here for forty two years. So there the two

449
00:23:22,040 --> 00:23:24,600
Speaker 1: that truly know, besides Dom and Eddie, the ends and

450
00:23:24,680 --> 00:23:27,760
Speaker 1: out of this whole entire place. Um, there's not really

451
00:23:27,840 --> 00:23:29,720
Speaker 1: anything that you have to sit down and say you

452
00:23:29,800 --> 00:23:31,720
Speaker 1: have to have this degree to do this, or this

453
00:23:31,880 --> 00:23:34,479
Speaker 1: theory to do that. Um. It's just really a lot

454
00:23:34,520 --> 00:23:36,800
Speaker 1: of hands on learning. They were here when we did

455
00:23:36,880 --> 00:23:39,359
Speaker 1: everything by hand. They've been here with us through this

456
00:23:39,400 --> 00:23:43,040
Speaker 1: whole transition of going completely modernized as well. UM. I

457
00:23:43,160 --> 00:23:45,159
Speaker 1: also think that it tests a lot to who we

458
00:23:45,240 --> 00:23:47,640
Speaker 1: are as a company that a lot of our employees

459
00:23:47,680 --> 00:23:51,480
Speaker 1: have been here for twenty forty years. Um. Connie even

460
00:23:51,560 --> 00:23:53,280
Speaker 1: has a son and a son in law that work

461
00:23:53,359 --> 00:23:55,840
Speaker 1: over in our bottling facility as well. So it's not

462
00:23:55,960 --> 00:23:58,320
Speaker 1: just the Russell family here. It really is a family

463
00:23:58,400 --> 00:24:01,240
Speaker 1: dynamic that we got going on. You're out that distillery.

464
00:24:01,760 --> 00:24:06,760
Speaker 1: The next room was another workstation of a slightly different kind.

465
00:24:06,840 --> 00:24:09,920
Speaker 1: It was the distiller's tasting room, and it looked it

466
00:24:09,960 --> 00:24:12,760
Speaker 1: looked like a science lab. Yeah. If I hadn't known

467
00:24:13,600 --> 00:24:15,560
Speaker 1: what it was, I probably would have thought it was

468
00:24:15,600 --> 00:24:17,520
Speaker 1: a science lab because everything was kind of in beakers

469
00:24:17,640 --> 00:24:20,800
Speaker 1: or glass, and it looked like the tables could rotate. Yeah.

470
00:24:20,880 --> 00:24:23,119
Speaker 1: I think at least one of them was rotational. Yeah,

471
00:24:23,720 --> 00:24:26,479
Speaker 1: but all these pipets everywhere, and I don't it reminded

472
00:24:26,520 --> 00:24:29,880
Speaker 1: me of my high school science lab, except with way

473
00:24:29,960 --> 00:24:33,320
Speaker 1: more bourbon in it. Yeah, totally. I would. I would

474
00:24:33,400 --> 00:24:37,080
Speaker 1: hope all of these little glass flasks of of whiskey

475
00:24:37,160 --> 00:24:40,520
Speaker 1: of various colors that were laid out and meticulously coated

476
00:24:40,840 --> 00:24:45,640
Speaker 1: in ways that didn't make any sense to me. Right,

477
00:24:46,359 --> 00:24:49,600
Speaker 1: that's what everyone's dream job is. But um, this is

478
00:24:49,680 --> 00:24:51,440
Speaker 1: really where Jimmy and Eddie are going to do a

479
00:24:51,520 --> 00:24:53,720
Speaker 1: lot of their work. Um, they're going to work in

480
00:24:53,840 --> 00:24:58,320
Speaker 1: here with a chemist, maybe a few other distillery managers supervisors. Um.

481
00:24:58,359 --> 00:25:00,600
Speaker 1: Now we only have two mash bills here a wild turkey,

482
00:25:00,640 --> 00:25:02,639
Speaker 1: we have bourbon, and we have rye. That's how we

483
00:25:02,760 --> 00:25:04,399
Speaker 1: age in the warehouse, is how we're going to get

484
00:25:04,440 --> 00:25:06,800
Speaker 1: certain products. So if you guys would have told us

485
00:25:06,840 --> 00:25:09,200
Speaker 1: about ten years ago everybody was gonna be drinking rye

486
00:25:09,240 --> 00:25:12,600
Speaker 1: whiskey in um, that would have helped a little bit.

487
00:25:12,840 --> 00:25:15,000
Speaker 1: So we are trying to keep up with the demand

488
00:25:15,040 --> 00:25:16,600
Speaker 1: of rye. We only used to make it a few

489
00:25:16,720 --> 00:25:18,720
Speaker 1: days here and there. Um, now we're making it a

490
00:25:18,840 --> 00:25:21,040
Speaker 1: few weeks out of the year. So the trick with

491
00:25:21,240 --> 00:25:23,800
Speaker 1: Rye though, is the mash is actually a lot stickier

492
00:25:24,280 --> 00:25:26,560
Speaker 1: than bourbon mash, so you can only run it through

493
00:25:26,560 --> 00:25:29,040
Speaker 1: You're still so many days in a row without getting

494
00:25:29,040 --> 00:25:31,600
Speaker 1: it backed up. So we do only have two mash

495
00:25:31,640 --> 00:25:33,680
Speaker 1: wheels we wanted to all taste the same at the

496
00:25:33,760 --> 00:25:36,240
Speaker 1: new distort point. Rarely do we get one that we

497
00:25:36,359 --> 00:25:38,399
Speaker 1: don't approve of. Maybe we'll just keep a little bit

498
00:25:38,440 --> 00:25:40,480
Speaker 1: better out of an eye on it in the warehouse

499
00:25:40,520 --> 00:25:43,560
Speaker 1: in the aging process, but rarely does that happen. Fun

500
00:25:43,640 --> 00:25:46,960
Speaker 1: part getting to taste those anniversary samples every two to

501
00:25:47,119 --> 00:25:49,719
Speaker 1: three years in the aging process. So you guys can

502
00:25:49,760 --> 00:25:54,239
Speaker 1: see these are set up lazy Susan style as well. Um.

503
00:25:54,320 --> 00:25:56,479
Speaker 1: You can also tell a lot of these bourbons are

504
00:25:56,600 --> 00:25:59,159
Speaker 1: quite young just by the color on them. If I

505
00:25:59,240 --> 00:26:03,040
Speaker 1: look at this, this one is gonna be say, maybe

506
00:26:03,119 --> 00:26:05,520
Speaker 1: two or three years old at this point, so still

507
00:26:05,760 --> 00:26:08,520
Speaker 1: very young. Um. But when Jimmy and Eddie are tasting

508
00:26:08,560 --> 00:26:12,440
Speaker 1: in here, they're looking for certain phs, proofs um noses

509
00:26:12,520 --> 00:26:14,720
Speaker 1: aroma is a lot of different things that we don't

510
00:26:14,760 --> 00:26:18,520
Speaker 1: necessarily think of when we're sitting down enjoying a bourbon. Um.

511
00:26:18,640 --> 00:26:20,840
Speaker 1: If he finds a barrel, he really likes. Maybe we

512
00:26:20,920 --> 00:26:22,320
Speaker 1: keep a little bit better of an eye on it.

513
00:26:22,400 --> 00:26:24,520
Speaker 1: If he finds one that is a little iffy about,

514
00:26:24,600 --> 00:26:27,080
Speaker 1: maybe we move it somewhere in the warehouse, or maybe

515
00:26:27,119 --> 00:26:29,440
Speaker 1: we taste it a little bit more often than those

516
00:26:29,480 --> 00:26:33,680
Speaker 1: anniversary samples. UM, Jimmy and Eddie the only active father

517
00:26:33,800 --> 00:26:37,800
Speaker 1: son doo and distilling industry. Jimmy longest trating master distiller

518
00:26:38,200 --> 00:26:41,240
Speaker 1: in history, so he's been with us for sixty four years.

519
00:26:41,800 --> 00:26:44,200
Speaker 1: He is eighty four years old and still works the

520
00:26:44,240 --> 00:26:46,719
Speaker 1: majority of the time. Um. Every time we throw him

521
00:26:46,720 --> 00:26:49,200
Speaker 1: a retirement party, he shows back up on Monday, so

522
00:26:50,119 --> 00:26:52,399
Speaker 1: keeps coming back. Eddie has been with us for thirty

523
00:26:52,480 --> 00:26:55,320
Speaker 1: seven years June five, So this is actually a really

524
00:26:55,359 --> 00:26:57,960
Speaker 1: big year for wild turkey. Um. You'll hear him talk

525
00:26:57,960 --> 00:26:59,680
Speaker 1: a little bit about that today. He's coming out with

526
00:26:59,760 --> 00:27:02,760
Speaker 1: five different products this year, as well as hitting a

527
00:27:02,840 --> 00:27:05,200
Speaker 1: hundred and one years of bourbon knowledge between the two

528
00:27:05,280 --> 00:27:07,280
Speaker 1: of them. So it's a really exciting year for a

529
00:27:07,320 --> 00:27:09,960
Speaker 1: wild turkey. Were very fortunate to have both of them,

530
00:27:10,200 --> 00:27:12,520
Speaker 1: and it's really cool to see different generations work with

531
00:27:12,680 --> 00:27:15,880
Speaker 1: each other as well. Because I've got Jimmy, hard headed, stubborn.

532
00:27:16,280 --> 00:27:17,840
Speaker 1: This is how I like my bourbon to be made.

533
00:27:18,000 --> 00:27:20,600
Speaker 1: Eddie likes to experiment a little bit more. Um, you

534
00:27:20,680 --> 00:27:23,240
Speaker 1: see Jimmy really enjoying those bourbons that are in between,

535
00:27:23,320 --> 00:27:26,040
Speaker 1: like that eight to twelve to thirteen year. Um, I

536
00:27:26,119 --> 00:27:28,560
Speaker 1: think you see Eddie enjoying bourbon's a little bit older,

537
00:27:28,640 --> 00:27:31,600
Speaker 1: so maybe that thirteen to sixteen or seventeen year. So

538
00:27:31,840 --> 00:27:35,040
Speaker 1: very cool to see different generations. Um. And then Eddie's son,

539
00:27:35,240 --> 00:27:38,080
Speaker 1: he's a rye whiskey drinker, so I'm not really sure

540
00:27:38,160 --> 00:27:41,080
Speaker 1: what went wrong raising now I'm just kidding. I'm just kidding. No,

541
00:27:41,280 --> 00:27:44,480
Speaker 1: Bruce is incredible at what he does. Um, we're fortunate enough.

542
00:27:44,480 --> 00:27:47,000
Speaker 1: He's gonna be moving home in August or September to

543
00:27:47,080 --> 00:27:50,280
Speaker 1: start learning the distilling process as well. So very excited

544
00:27:50,320 --> 00:27:53,200
Speaker 1: to see what's going to happen in the future. From there,

545
00:27:53,320 --> 00:27:56,320
Speaker 1: we headed back down outside and cut a bus out

546
00:27:56,400 --> 00:27:59,600
Speaker 1: through more of the campus, past the bottling facility to

547
00:27:59,760 --> 00:28:03,080
Speaker 1: one of the aging warehouses. This behind us here, that

548
00:28:03,200 --> 00:28:05,520
Speaker 1: was our dry house that I was talking about. So

549
00:28:05,560 --> 00:28:07,720
Speaker 1: that's where we're gonna dry it out for our farmers

550
00:28:07,840 --> 00:28:09,800
Speaker 1: to come and pick up for their cows and their pigs.

551
00:28:09,920 --> 00:28:12,880
Speaker 1: So you typically are seeing the same guys here multiple

552
00:28:12,960 --> 00:28:16,399
Speaker 1: times a day trying to get that by product from us. Also,

553
00:28:16,480 --> 00:28:19,600
Speaker 1: the sidewalk, it's gonna go from the distillery underneath the

554
00:28:19,680 --> 00:28:22,119
Speaker 1: bus up to this gray building that we call our

555
00:28:22,200 --> 00:28:24,680
Speaker 1: sister in room. So that's where we're gonna place it

556
00:28:24,760 --> 00:28:27,840
Speaker 1: into those brand new white oak barrels. Um. Now, when

557
00:28:27,960 --> 00:28:30,600
Speaker 1: Jimmy started here, we filled about sixty barrels a day.

558
00:28:30,760 --> 00:28:35,080
Speaker 1: We're feeling about five to six hundred barrels a day now. Um.

559
00:28:35,119 --> 00:28:38,280
Speaker 1: We do use a level four alligator charge. So we're

560
00:28:38,280 --> 00:28:40,960
Speaker 1: gonna look it right around fifty to fifty five seconds

561
00:28:41,040 --> 00:28:44,960
Speaker 1: playing to barrel. Over here, this is our bottling facility

562
00:28:45,400 --> 00:28:49,000
Speaker 1: that was built back in along with group OKM Pari. Um.

563
00:28:49,080 --> 00:28:51,280
Speaker 1: You might see that it says Sky Vodka on the

564
00:28:51,360 --> 00:28:53,680
Speaker 1: front of that building as well. They are part of

565
00:28:53,760 --> 00:28:56,520
Speaker 1: our parent owners. So we do bottle Sky Vodka here.

566
00:28:56,600 --> 00:28:59,120
Speaker 1: We don't make it, but we do infuse all of

567
00:28:59,160 --> 00:29:02,040
Speaker 1: the flavors here in our bottling facility as well. So

568
00:29:02,600 --> 00:29:05,560
Speaker 1: over there we do have three high power lines on

569
00:29:05,960 --> 00:29:08,600
Speaker 1: top of the line technology, just like our distillery is

570
00:29:09,040 --> 00:29:11,680
Speaker 1: takes about three people to operate a line. Then we

571
00:29:11,760 --> 00:29:13,800
Speaker 1: do have a hand bottling line where we're gonna do

572
00:29:13,880 --> 00:29:15,680
Speaker 1: all of like our single barrels and all of our

573
00:29:15,760 --> 00:29:19,200
Speaker 1: limited time onlies. UM. We work over there in two shifts,

574
00:29:19,280 --> 00:29:22,560
Speaker 1: so first and third UM we're typically filling anywhere from

575
00:29:22,600 --> 00:29:25,240
Speaker 1: thirty to thirty three thousand cases of liquor, whether that

576
00:29:25,360 --> 00:29:27,880
Speaker 1: be a six or twelve pack, one of the two.

577
00:29:29,440 --> 00:29:33,040
Speaker 1: Before we were bottling here, we were bottling outsourced um,

578
00:29:33,080 --> 00:29:35,600
Speaker 1: I believe in Arkansas. Before coming back to the more

579
00:29:35,640 --> 00:29:38,440
Speaker 1: instan Now we are going to head across the street

580
00:29:38,480 --> 00:29:41,000
Speaker 1: here to the oldest warehouse on the property that was

581
00:29:41,040 --> 00:29:44,840
Speaker 1: built back in so majority of it is original. The

582
00:29:44,960 --> 00:29:47,360
Speaker 1: only things that we've really had to change or manipulate

583
00:29:47,440 --> 00:29:50,360
Speaker 1: a little bit um are the ricks because they are

584
00:29:50,440 --> 00:29:52,760
Speaker 1: so old, they built them for fifty gallon barrels instead

585
00:29:52,760 --> 00:29:55,560
Speaker 1: of fifty three gallon barrels. Also, because of the age,

586
00:29:55,640 --> 00:29:58,320
Speaker 1: we don't fill them to max capacity. So a majority

587
00:29:58,360 --> 00:30:01,480
Speaker 1: of our warehouses hold twenty some barrels and there's seven

588
00:30:01,560 --> 00:30:04,800
Speaker 1: stories tall. Um. We actually just finished building one of

589
00:30:04,880 --> 00:30:07,960
Speaker 1: our newer warehouses back in December. That one is a

590
00:30:08,040 --> 00:30:11,840
Speaker 1: fifty thousand barrel warehouse and is six stories tall. Um.

591
00:30:12,560 --> 00:30:14,680
Speaker 1: The majority of our warehouses are gonna be either six

592
00:30:14,880 --> 00:30:17,880
Speaker 1: or seven stories. Kentucky is known for the really hot,

593
00:30:18,040 --> 00:30:21,120
Speaker 1: humid summer. They're really dry, fridgid winter UM. That is

594
00:30:21,160 --> 00:30:23,840
Speaker 1: a beautiful process for aging bourbon because you're getting that

595
00:30:24,040 --> 00:30:27,520
Speaker 1: nice um contraction and expansion of the barrels throughout those

596
00:30:27,600 --> 00:30:30,840
Speaker 1: four seasons. UM. In the summertime, because we do sit

597
00:30:30,960 --> 00:30:32,760
Speaker 1: up here on the hill, we want to kind of

598
00:30:32,880 --> 00:30:34,840
Speaker 1: expand get rid of a lot of that heat. So

599
00:30:35,200 --> 00:30:37,600
Speaker 1: we're pushing upwards of a hundred and twenty dred and

600
00:30:37,640 --> 00:30:40,400
Speaker 1: thirty degrees in our warehouses in the summertime. So what

601
00:30:40,520 --> 00:30:42,120
Speaker 1: we do is we actually open up all of our

602
00:30:42,200 --> 00:30:44,440
Speaker 1: windows to get rid of some of that heat, and

603
00:30:44,520 --> 00:30:46,600
Speaker 1: then in the wintertime we close all of those windows

604
00:30:46,720 --> 00:30:49,040
Speaker 1: to absorb as much heat down on that first floor

605
00:30:49,080 --> 00:30:52,600
Speaker 1: as we can before that summer temperature rolls in. UM.

606
00:30:52,680 --> 00:30:55,959
Speaker 1: We do have over seven hundred thousand barrels and aging

607
00:30:56,160 --> 00:30:58,880
Speaker 1: here with us at Turkey UM, and they're about four

608
00:30:59,000 --> 00:31:01,120
Speaker 1: point four million peep Well in the state of Kentucky,

609
00:31:01,200 --> 00:31:04,640
Speaker 1: they're over seven million barrels of bourbon. So if you

610
00:31:04,720 --> 00:31:06,920
Speaker 1: do the math, it's about a barrel and a half

611
00:31:06,960 --> 00:31:09,640
Speaker 1: per person who lives here. I've done the math even further.

612
00:31:09,800 --> 00:31:12,680
Speaker 1: That's about three hundred bottles per person who lives in

613
00:31:12,720 --> 00:31:15,640
Speaker 1: the state of Kentucky. So I'm from Tennessee. Now you

614
00:31:15,720 --> 00:31:18,520
Speaker 1: guys know why I live in Kentucky. Um. Things are

615
00:31:18,520 --> 00:31:21,800
Speaker 1: starting to add up here now. Um. But when we

616
00:31:21,920 --> 00:31:24,560
Speaker 1: do go in this warehouse, please just watch your heads.

617
00:31:24,760 --> 00:31:27,480
Speaker 1: People back in the early nine hundreds were definitely like

618
00:31:27,640 --> 00:31:30,520
Speaker 1: five feet tall and not six feet tall like we

619
00:31:30,600 --> 00:31:32,760
Speaker 1: are today, So please just be very careful of that

620
00:31:33,160 --> 00:31:36,080
Speaker 1: when we head inside. Um. They are also barreling in

621
00:31:36,120 --> 00:31:38,640
Speaker 1: this warehouse today too, so just be careful of that.

622
00:31:39,680 --> 00:31:42,840
Speaker 1: So this is a this is warehouse B C D.

623
00:31:43,080 --> 00:31:44,560
Speaker 1: And they just kind of go up from there we

624
00:31:44,720 --> 00:31:47,880
Speaker 1: letter them. Um. We did tear down two of our warehouses.

625
00:31:47,960 --> 00:31:50,240
Speaker 1: We lost one to a fire, um, and then the

626
00:31:50,320 --> 00:31:52,680
Speaker 1: other one we tore down when we built our new distilleries.

627
00:31:52,800 --> 00:31:54,960
Speaker 1: So the one we lost to a fire since where

628
00:31:55,000 --> 00:31:57,240
Speaker 1: the visitor center is now. Um. And then there was

629
00:31:57,280 --> 00:31:59,239
Speaker 1: one sitting up on the hill too. So that's why

630
00:31:59,320 --> 00:32:02,240
Speaker 1: those two our houses kind of sit randomly by themselves

631
00:32:02,640 --> 00:32:04,640
Speaker 1: on the other side of the street. Okay. So we

632
00:32:04,760 --> 00:32:08,240
Speaker 1: so we pull up to this old warehouse and and

633
00:32:08,360 --> 00:32:12,000
Speaker 1: these things are are gigantic and a little stark looking

634
00:32:12,160 --> 00:32:15,240
Speaker 1: like just this this gray and white stone and a

635
00:32:15,320 --> 00:32:18,000
Speaker 1: little bit dilapidated looking in that like sexy age of

636
00:32:18,040 --> 00:32:22,240
Speaker 1: industry kind of way. Um, like something that I'd associate

637
00:32:22,360 --> 00:32:25,320
Speaker 1: more I was seeing in like a big old industrial

638
00:32:25,480 --> 00:32:28,360
Speaker 1: area of a city. Yeah. They looked a little bit

639
00:32:28,360 --> 00:32:31,000
Speaker 1: out of place almost in these you know, like rolling

640
00:32:31,440 --> 00:32:36,760
Speaker 1: bluegrass Kentucky hills. Yeah, everything's like beautiful and picturesque, and

641
00:32:36,840 --> 00:32:38,600
Speaker 1: then you've got these things that look like they can

642
00:32:38,760 --> 00:32:43,480
Speaker 1: of industrialization London or something, right, Yeah, yeah, just almost

643
00:32:43,520 --> 00:32:45,719
Speaker 1: like prison looking and like the they've got all these

644
00:32:45,800 --> 00:32:49,440
Speaker 1: these rectangular windows it really even intervals and uh, and

645
00:32:49,600 --> 00:32:52,040
Speaker 1: bars on the lower two stories of the windows so

646
00:32:52,160 --> 00:32:53,920
Speaker 1: that people don't just i don't know, like hop through

647
00:32:54,000 --> 00:32:56,760
Speaker 1: and grab bourbon barrels and go running off. Um. And

648
00:32:57,000 --> 00:32:59,120
Speaker 1: it was a it was a warm day, but when

649
00:32:59,200 --> 00:33:02,800
Speaker 1: we went inside it it was noticeably cooler, and the

650
00:33:03,160 --> 00:33:05,840
Speaker 1: smell in there was just like wood and earth and

651
00:33:06,080 --> 00:33:09,960
Speaker 1: must like a like a really good basement smell, and

652
00:33:10,360 --> 00:33:13,000
Speaker 1: that the ceilings were low, and the the natural light

653
00:33:13,080 --> 00:33:15,440
Speaker 1: coming through the windows just gave everything this sort of

654
00:33:15,600 --> 00:33:18,400
Speaker 1: cool glow to it, and it was all just wood

655
00:33:18,480 --> 00:33:22,160
Speaker 1: at the floors and the ceilings that stacks the barrels. Yeah,

656
00:33:22,400 --> 00:33:24,479
Speaker 1: and when we first entered, Lauren and I both had

657
00:33:24,520 --> 00:33:28,200
Speaker 1: a moment. Joanne and Dylan continued forward and we both

658
00:33:28,320 --> 00:33:33,000
Speaker 1: like stopped and looked down the hall the roos this

659
00:33:33,240 --> 00:33:37,840
Speaker 1: giant yeah of barrels, and then I kind of gathered myself,

660
00:33:38,480 --> 00:33:40,680
Speaker 1: but then I looked up. Yeah, you could just look

661
00:33:41,080 --> 00:33:44,840
Speaker 1: all the way up all that like six or seven stories. Yeah,

662
00:33:45,120 --> 00:33:47,360
Speaker 1: it was a lot of bourbon. It was quite a

663
00:33:47,440 --> 00:33:50,000
Speaker 1: lot of bourbon. Um. So this is the oldest one

664
00:33:50,040 --> 00:33:52,360
Speaker 1: on our property. Um, you guys can tell when we

665
00:33:52,440 --> 00:33:54,360
Speaker 1: walked in here, it's actually a little bit cooler on

666
00:33:54,480 --> 00:33:58,160
Speaker 1: this first floor compared to the temperature outside. Um. That's

667
00:33:58,240 --> 00:34:00,920
Speaker 1: because when that cold front or that warm front comes in,

668
00:34:01,280 --> 00:34:04,280
Speaker 1: it's gonna basically push that heat down to this first floor.

669
00:34:04,360 --> 00:34:07,560
Speaker 1: So it does tend to say, um or that cold air. Um,

670
00:34:07,680 --> 00:34:09,160
Speaker 1: that heat that came in is going to push that

671
00:34:09,200 --> 00:34:11,239
Speaker 1: cold air from the seventh floor down. That's why it

672
00:34:11,239 --> 00:34:13,520
Speaker 1: actually tends to stay a little bit warmer or cooler

673
00:34:13,920 --> 00:34:16,520
Speaker 1: on this first floor. And then the opposite happens in

674
00:34:16,560 --> 00:34:18,680
Speaker 1: the wintertime. It's gonna come through with that cold front

675
00:34:18,719 --> 00:34:21,040
Speaker 1: push all that heat down to this first floor, so

676
00:34:21,120 --> 00:34:22,719
Speaker 1: it does tend to be a little bit warmer in

677
00:34:22,800 --> 00:34:26,080
Speaker 1: here in the wintertime. UM. But everything that you all

678
00:34:26,120 --> 00:34:28,520
Speaker 1: are gonna try, or anything that you do try of

679
00:34:28,600 --> 00:34:31,200
Speaker 1: our product is gonna be six to thirteen years for

680
00:34:31,280 --> 00:34:34,799
Speaker 1: our bourbon. Thirteen years we send over to Japan. Um

681
00:34:34,880 --> 00:34:37,359
Speaker 1: it's at one oh one. Um. They like to drink

682
00:34:37,400 --> 00:34:39,640
Speaker 1: a little bit older products that they can drink neat

683
00:34:39,760 --> 00:34:43,960
Speaker 1: or on the rocks. So different countries drink differently obviously, UM.

684
00:34:44,040 --> 00:34:47,239
Speaker 1: With Australia they like bourbon and cokes, so they have

685
00:34:47,400 --> 00:34:51,960
Speaker 1: such an expensive market over there that um we actually

686
00:34:52,040 --> 00:34:54,719
Speaker 1: send them bourbon raw uncut and they go ahead and

687
00:34:54,800 --> 00:34:58,200
Speaker 1: put in a pre mixed fashion. So, um, but six

688
00:34:58,280 --> 00:35:00,759
Speaker 1: to thirteen years for our bourbon on efforts of that

689
00:35:00,920 --> 00:35:03,839
Speaker 1: for a limited time only, UM rye whiskey. For us,

690
00:35:03,880 --> 00:35:06,160
Speaker 1: it's gonna be about four to seven years. We do

691
00:35:06,280 --> 00:35:08,040
Speaker 1: have a single barrel ride that is nine and a

692
00:35:08,080 --> 00:35:10,839
Speaker 1: half years old as well. UM. But about every eight

693
00:35:10,960 --> 00:35:13,040
Speaker 1: years in the aging process, you're gonna lose about a

694
00:35:13,080 --> 00:35:16,320
Speaker 1: third of bourbon due to your evaporation and absorption. So

695
00:35:16,440 --> 00:35:20,880
Speaker 1: evaporation being the angel share, absorption being the devil's cut um,

696
00:35:20,920 --> 00:35:22,640
Speaker 1: and we get taxed on what goes in the sparrel,

697
00:35:22,719 --> 00:35:24,360
Speaker 1: we get taxed on what comes out of the sparrel.

698
00:35:24,760 --> 00:35:27,759
Speaker 1: Um with bourbon is the only Native American spirit that

699
00:35:27,880 --> 00:35:30,560
Speaker 1: the United States has, um, but is probably one of

700
00:35:30,640 --> 00:35:33,480
Speaker 1: the most tax spirits that we have. So we counted

701
00:35:33,480 --> 00:35:35,400
Speaker 1: it up today. I believe it gets taxed seven or

702
00:35:35,480 --> 00:35:39,080
Speaker 1: eight times before you actually buy it out of the store,

703
00:35:39,360 --> 00:35:41,600
Speaker 1: which is ridiculous. Pay our own tax, and then pay

704
00:35:41,600 --> 00:35:43,480
Speaker 1: your own tax on it. Ye, So like it didn't

705
00:35:43,520 --> 00:35:45,720
Speaker 1: get taxed enough here, so we're gonna tax you again

706
00:35:46,080 --> 00:35:49,319
Speaker 1: when you buy it. Um. But because those barrels um,

707
00:35:49,360 --> 00:35:52,000
Speaker 1: we get taxed on it being fifty three gallonsful, even

708
00:35:52,040 --> 00:35:55,319
Speaker 1: though we're losing some to evaporation and absorption every single year.

709
00:35:55,440 --> 00:35:57,640
Speaker 1: So we get taxed on what goes in, we get

710
00:35:57,719 --> 00:36:00,319
Speaker 1: taxed on what comes out, paining about one point five

711
00:36:00,440 --> 00:36:04,919
Speaker 1: million dollars every fifteen days in taxes right now. Um. Yeah,

712
00:36:05,040 --> 00:36:07,120
Speaker 1: So that's kind of where the government fights us in

713
00:36:07,160 --> 00:36:09,440
Speaker 1: the butt a little bit. Um. They definitely like to

714
00:36:09,480 --> 00:36:11,680
Speaker 1: take our money. But it's all good because we've got

715
00:36:11,800 --> 00:36:14,400
Speaker 1: great people out there that enjoy bourbon who buy our bottles.

716
00:36:14,520 --> 00:36:16,400
Speaker 1: You know, so it kind of evens out a little bit.

717
00:36:16,880 --> 00:36:19,239
Speaker 1: But this one right here, UM, this one is a

718
00:36:19,320 --> 00:36:22,160
Speaker 1: twenty thousand barrel rick house. It's got about fourteen and

719
00:36:22,280 --> 00:36:24,680
Speaker 1: fifteen thousand barrels in it. We don't want to fill

720
00:36:24,719 --> 00:36:28,200
Speaker 1: it to max capacity just because because of its age. UM,

721
00:36:28,239 --> 00:36:31,839
Speaker 1: we don't want it to fall or anything like that exactly. UM.

722
00:36:32,320 --> 00:36:35,240
Speaker 1: Certain products are aged on certain floors of the warehouse.

723
00:36:35,680 --> 00:36:38,239
Speaker 1: So a single barrel bourbon like your Russell's ten or

724
00:36:38,239 --> 00:36:41,520
Speaker 1: your Kentucky Spirit typically going to come out like the third, fourth,

725
00:36:41,560 --> 00:36:43,600
Speaker 1: and fifth floors of the warehouse. Those are what we

726
00:36:43,680 --> 00:36:45,759
Speaker 1: like to call like our honey barrels. A lot of

727
00:36:45,800 --> 00:36:48,560
Speaker 1: our limited time only might come those third, fourth, and

728
00:36:48,640 --> 00:36:50,799
Speaker 1: fifth floors. That's just because where the temperature is going

729
00:36:50,840 --> 00:36:53,880
Speaker 1: to be most consistent throughout the year. Um. If you're

730
00:36:53,920 --> 00:36:56,840
Speaker 1: looking for more of like a higher proof, spicier boulder bourbon,

731
00:36:57,320 --> 00:36:58,800
Speaker 1: you might be getting that from the sixth and the

732
00:36:58,880 --> 00:37:01,920
Speaker 1: seventh floors. Do the high heat up there, you're evaporating

733
00:37:02,000 --> 00:37:04,759
Speaker 1: water quicker than you are alcohol, causing that proof to

734
00:37:04,800 --> 00:37:08,600
Speaker 1: shoot up. UM rye whiskey. That's a lower proof for

735
00:37:08,840 --> 00:37:12,560
Speaker 1: or a lower proof technique typically also not as spicy

736
00:37:12,719 --> 00:37:14,600
Speaker 1: or a bold because we actually had a little bit

737
00:37:14,640 --> 00:37:17,239
Speaker 1: of corn and our rye whiskey um that might be

738
00:37:17,360 --> 00:37:20,080
Speaker 1: aged down here on the first three floors. So certain

739
00:37:20,160 --> 00:37:23,560
Speaker 1: products do come from certain places in the warehouse, not

740
00:37:23,840 --> 00:37:27,200
Speaker 1: all one warehouse is housing one product. Just in case

741
00:37:27,280 --> 00:37:29,040
Speaker 1: we were to lose one, we want to lose a

742
00:37:29,040 --> 00:37:32,040
Speaker 1: little bit of everything instead of one product altogether. So

743
00:37:32,120 --> 00:37:34,920
Speaker 1: we do own twenty nine altogether. I don't think I

744
00:37:34,960 --> 00:37:37,720
Speaker 1: mentioned that, but twenty nine altogether, So twenty on our property,

745
00:37:38,160 --> 00:37:40,560
Speaker 1: nine elsewhere, and for the most part, they all sit

746
00:37:40,680 --> 00:37:44,439
Speaker 1: right at the same elevation too. And that concluded our tour.

747
00:37:44,880 --> 00:37:47,560
Speaker 1: We were lucky to drive up to the building while

748
00:37:47,680 --> 00:37:50,160
Speaker 1: the barrel crew was taking a break, but as we

749
00:37:50,480 --> 00:37:53,600
Speaker 1: came then to the interview portion of our day, they

750
00:37:53,640 --> 00:37:56,200
Speaker 1: were ready to start back up again. So we walked

751
00:37:56,239 --> 00:37:58,200
Speaker 1: on over to the old visitors center so that we

752
00:37:58,200 --> 00:38:01,480
Speaker 1: wouldn't be like shouting with Eddie Russell over the noise

753
00:38:01,600 --> 00:38:06,359
Speaker 1: of the barreling operation. Would have been cool for like, yeah, yeah, yeah,

754
00:38:06,360 --> 00:38:08,520
Speaker 1: I kind of wanted the audio, but not enough to

755
00:38:08,880 --> 00:38:12,520
Speaker 1: like bother anyone about it. Yeah, so um, so yeah,

756
00:38:12,560 --> 00:38:15,000
Speaker 1: we're going to be back with that interview after a

757
00:38:15,120 --> 00:38:30,120
Speaker 1: quick word from our sponsor. Now we're back, Thank you sponsor, Yes,

758
00:38:30,239 --> 00:38:33,799
Speaker 1: thank you. So yeah um. Eddie Russell came and met

759
00:38:33,920 --> 00:38:35,920
Speaker 1: us at the warehouse and then walked us down the

760
00:38:36,040 --> 00:38:40,160
Speaker 1: hill to this small homey old visitors center. A Wild

761
00:38:40,200 --> 00:38:43,400
Speaker 1: Turkey is a family business that's now four generations in.

762
00:38:43,920 --> 00:38:46,560
Speaker 1: Eddie joined his father Jimmy Russell in the title of

763
00:38:46,680 --> 00:38:51,600
Speaker 1: Master distiller in and together the two of them are

764
00:38:51,680 --> 00:38:55,720
Speaker 1: in charge of of operating the distillery, of of forming

765
00:38:56,360 --> 00:38:59,400
Speaker 1: the whiskey's in the Wild Turkey line, like from grains

766
00:38:59,520 --> 00:39:03,200
Speaker 1: and ye to bottle. He's kind of a big deal,

767
00:39:04,000 --> 00:39:07,120
Speaker 1: but he doesn't really act like it, like you know,

768
00:39:07,280 --> 00:39:10,800
Speaker 1: he just kind of came up wearing jeans. Yeah, his

769
00:39:10,920 --> 00:39:13,320
Speaker 1: hands had like sit on them. Oh yeah, yeah, Gary,

770
00:39:14,239 --> 00:39:17,360
Speaker 1: but he was great. We're gonna let past us and

771
00:39:17,560 --> 00:39:25,560
Speaker 1: Eddie take it away now, can I can I ask

772
00:39:25,640 --> 00:39:28,560
Speaker 1: you what it was like growing up with bourbon is

773
00:39:28,640 --> 00:39:31,680
Speaker 1: the is the family business. So for me it was

774
00:39:31,840 --> 00:39:34,680
Speaker 1: just a normal thing. My dad's best friends or book

775
00:39:34,760 --> 00:39:36,880
Speaker 1: or no one. Now we're Tle and Parker beans. So

776
00:39:37,800 --> 00:39:40,280
Speaker 1: the four of them were basically making all the bourbon

777
00:39:40,360 --> 00:39:42,480
Speaker 1: and it was just normal. My dad was a guy

778
00:39:42,640 --> 00:39:46,640
Speaker 1: that kept the local high school basketball book and worked

779
00:39:46,680 --> 00:39:49,480
Speaker 1: with the ball teams, and if somebody need the job,

780
00:39:49,560 --> 00:39:52,279
Speaker 1: they called him. Nobody knew who they were, so it

781
00:39:52,400 --> 00:39:55,600
Speaker 1: wasn't like it is today where they became rock stars,

782
00:39:55,719 --> 00:40:00,640
Speaker 1: you know, So it's pretty normal growing up. I don't

783
00:40:00,719 --> 00:40:03,480
Speaker 1: think any of us really thought. I think maybe Craig

784
00:40:03,560 --> 00:40:06,239
Speaker 1: Beam at Heaven Hill was the only one that grew

785
00:40:06,320 --> 00:40:08,200
Speaker 1: up thinking he wanted to work in the business. I

786
00:40:08,280 --> 00:40:09,800
Speaker 1: grew up thinking I wanted to get out of this

787
00:40:09,880 --> 00:40:13,160
Speaker 1: little small town, get a college education, moved to a

788
00:40:13,200 --> 00:40:17,920
Speaker 1: big city, and came here for a summer job with

789
00:40:18,040 --> 00:40:20,399
Speaker 1: a year of college left, and never left. Thirty seven

790
00:40:20,480 --> 00:40:23,279
Speaker 1: years ago, it just felt like home. Within a couple

791
00:40:23,280 --> 00:40:25,440
Speaker 1: of weeks, it just it felt like the place I

792
00:40:25,560 --> 00:40:29,320
Speaker 1: was supposed to be. And working for your family is

793
00:40:29,400 --> 00:40:32,200
Speaker 1: not an easy job, especially when your dad becomes that

794
00:40:32,840 --> 00:40:37,279
Speaker 1: person who he's become. But yeah, but it's it's been fun.

795
00:40:37,920 --> 00:40:42,080
Speaker 1: Do you have a favorite technical science craft aspect of

796
00:40:42,120 --> 00:40:45,080
Speaker 1: it's something that you just absolutely nerd out about. Well,

797
00:40:45,239 --> 00:40:48,160
Speaker 1: it's sort of changed for me because I started out

798
00:40:48,200 --> 00:40:51,240
Speaker 1: in the union rolling barrels, dumb and bottle stacking cases,

799
00:40:51,360 --> 00:40:54,240
Speaker 1: and I mean That's how I grew up working on farms,

800
00:40:54,280 --> 00:40:56,800
Speaker 1: So the manual labor part of it I really liked.

801
00:40:56,920 --> 00:40:59,759
Speaker 1: And then my father brought me into the story. And

802
00:41:00,800 --> 00:41:04,640
Speaker 1: you know, for those guys, they learned their craft through apprenticeship.

803
00:41:05,360 --> 00:41:07,200
Speaker 1: So when I talked to my dad and say, why

804
00:41:07,239 --> 00:41:09,080
Speaker 1: do we just still at low Proves, He'd say, well,

805
00:41:09,080 --> 00:41:12,360
Speaker 1: how you like you stay, I'd say medium are and

806
00:41:12,400 --> 00:41:14,400
Speaker 1: he'd go, well, that's how I cooked my whiskey because

807
00:41:14,400 --> 00:41:17,239
Speaker 1: it keeps more flavor in that. And then I took

808
00:41:17,280 --> 00:41:20,479
Speaker 1: over the maturation end of the barreling and the age

809
00:41:20,560 --> 00:41:22,879
Speaker 1: and of it. And that's the part I still loved

810
00:41:22,920 --> 00:41:25,719
Speaker 1: to this day because to me, that's the art of

811
00:41:25,880 --> 00:41:29,600
Speaker 1: picking out different barrels to make our different products. But

812
00:41:29,800 --> 00:41:33,800
Speaker 1: about seven or eight years ago I went back and

813
00:41:33,960 --> 00:41:38,520
Speaker 1: started really studying the signs behind it, because what's growing

814
00:41:38,560 --> 00:41:40,759
Speaker 1: our industry in the last eight or ten years is

815
00:41:40,840 --> 00:41:44,880
Speaker 1: the bartending community, and they're so knowledgeable. I mean, it

816
00:41:45,000 --> 00:41:47,520
Speaker 1: used to be the question was what's the difference in

817
00:41:47,560 --> 00:41:51,840
Speaker 1: Irish and Scotch and American whiskey, And now it's what

818
00:41:52,040 --> 00:41:55,759
Speaker 1: temperatures are use set your fermentation, what's your pH level,

819
00:41:55,840 --> 00:41:59,640
Speaker 1: what's the temperatures still, so it it sort of forced

820
00:41:59,680 --> 00:42:02,480
Speaker 1: me to go back and learn the technical end of it,

821
00:42:02,600 --> 00:42:06,200
Speaker 1: and it's been fascinating to me. Instead of just cooking

822
00:42:06,280 --> 00:42:10,520
Speaker 1: medium rare, you're actually keeping fusial alcohols and to make

823
00:42:10,960 --> 00:42:14,600
Speaker 1: esters which turned into flavors, fruity flavors. So that part

824
00:42:14,680 --> 00:42:18,319
Speaker 1: has been really the last and it's I'm thirty seven

825
00:42:18,400 --> 00:42:23,480
Speaker 1: years in. I'm just now discovering different barrel chores and

826
00:42:23,719 --> 00:42:26,680
Speaker 1: what it happens when you use low heat versus high heat.

827
00:42:27,280 --> 00:42:29,800
Speaker 1: So it's more the technical end now that I'm geeking

828
00:42:29,840 --> 00:42:32,960
Speaker 1: out on where it used to just be that what

829
00:42:33,200 --> 00:42:35,600
Speaker 1: my dad was doing was amazing and it was just

830
00:42:35,760 --> 00:42:38,239
Speaker 1: something he learned from a guy that was before him.

831
00:42:38,360 --> 00:42:42,960
Speaker 1: You know. Joanne mentioned that y'all are importing right from

832
00:42:43,000 --> 00:42:45,440
Speaker 1: Germany and that that's something that you were kind of

833
00:42:45,480 --> 00:42:48,759
Speaker 1: excited about, like the specific characteristic. So my dad is

834
00:42:48,880 --> 00:42:51,439
Speaker 1: one of the few guys that's never changed really much

835
00:42:51,480 --> 00:42:53,960
Speaker 1: of anything. I mean, we did build a brand new

836
00:42:54,040 --> 00:42:56,520
Speaker 1: distivery in two thousand and ten. He still doesn't like

837
00:42:56,680 --> 00:43:01,319
Speaker 1: it because it's very modern, very computerized, but he's never

838
00:43:01,480 --> 00:43:04,879
Speaker 1: changed his recipe, he's never changed his j's. He's done

839
00:43:04,920 --> 00:43:07,800
Speaker 1: the same thing over and over. You know, we're the

840
00:43:07,920 --> 00:43:11,400
Speaker 1: only de stery that's never used gm O corn, So

841
00:43:11,520 --> 00:43:13,960
Speaker 1: we've used the same broker for over fifty years, a

842
00:43:14,080 --> 00:43:19,160
Speaker 1: lot of the same farmers, so I always blend soybeans.

843
00:43:19,200 --> 00:43:22,239
Speaker 1: When soybeans came out, America quit growing very much good

844
00:43:22,360 --> 00:43:25,680
Speaker 1: quality rise. So a lot of people, including us, source

845
00:43:25,800 --> 00:43:29,919
Speaker 1: from Canada, source from Sweden, and about fifteen years ago

846
00:43:30,040 --> 00:43:33,640
Speaker 1: we run into rye grown in Germany, Northeast German and

847
00:43:33,760 --> 00:43:36,279
Speaker 1: it was the best quality we'd seen forever. So, just

848
00:43:36,560 --> 00:43:39,840
Speaker 1: following along with my father making sure we get the

849
00:43:39,960 --> 00:43:43,400
Speaker 1: best ingredients to make the product we do, we started

850
00:43:43,440 --> 00:43:45,879
Speaker 1: importing all of our ray. This might be too big

851
00:43:45,920 --> 00:43:48,320
Speaker 1: a question, like like asking like like Kubrick, how do

852
00:43:48,400 --> 00:43:51,839
Speaker 1: you make a movie? Um, but when you're when you're

853
00:43:51,880 --> 00:43:53,840
Speaker 1: starting to, like how do you make a whiskey? How

854
00:43:54,040 --> 00:43:57,080
Speaker 1: when you're starting out, what do you start with? How

855
00:43:57,160 --> 00:44:00,440
Speaker 1: how do you know when it's done? But it's different.

856
00:44:00,480 --> 00:44:02,839
Speaker 1: Ones have been different things. And you know, my dad

857
00:44:03,000 --> 00:44:05,760
Speaker 1: built wall of turkey with one on one wall of turkey,

858
00:44:06,360 --> 00:44:08,200
Speaker 1: and then he came out with rare breed, which was

859
00:44:08,239 --> 00:44:11,560
Speaker 1: a barrel proof. My taste profile was a little bit different.

860
00:44:12,360 --> 00:44:15,680
Speaker 1: He likes that big bow whiskey. I always tease him

861
00:44:15,680 --> 00:44:18,239
Speaker 1: when I was growing up, them guys would take a

862
00:44:18,320 --> 00:44:20,960
Speaker 1: drink of whiskey and then go, that's good, make a

863
00:44:21,000 --> 00:44:23,279
Speaker 1: big face, and I used to think they don't look good.

864
00:44:24,120 --> 00:44:26,720
Speaker 1: So I like a little creamier taste. So the Roster's

865
00:44:26,840 --> 00:44:29,680
Speaker 1: Reserve is more of my stop. It's a little creamier,

866
00:44:29,680 --> 00:44:32,120
Speaker 1: a little smoother. Still has the wild turkey space, but

867
00:44:32,480 --> 00:44:35,280
Speaker 1: a little easier up from a little cream your taste

868
00:44:35,320 --> 00:44:39,600
Speaker 1: to a little shorter finished. The different products that I've

869
00:44:39,680 --> 00:44:42,359
Speaker 1: done with the Master's Key, you know, coming out more

870
00:44:42,480 --> 00:44:44,680
Speaker 1: with a rise, which my dad doesn't like at all,

871
00:44:45,560 --> 00:44:49,760
Speaker 1: those have been more on as I travel around, talking

872
00:44:49,880 --> 00:44:55,439
Speaker 1: to bartenders, talking to consumers, talking to different people where

873
00:44:55,520 --> 00:44:58,120
Speaker 1: my dad's generation, him and book are now more and

874
00:44:58,160 --> 00:45:00,680
Speaker 1: those guys it was like, here's my whiskey. If you

875
00:45:00,800 --> 00:45:03,120
Speaker 1: like it drinking. If you don't, we'll drink it. You know,

876
00:45:03,239 --> 00:45:05,920
Speaker 1: that's just how they felt. Where I've always wanted to

877
00:45:06,000 --> 00:45:09,080
Speaker 1: get more younger men and women, more people that weren't

878
00:45:09,160 --> 00:45:13,439
Speaker 1: drinking bourbon, the cocktails scene. My dad thinks mixed drink

879
00:45:13,560 --> 00:45:16,120
Speaker 1: is an ice cube and it's whiskey. You know, where

880
00:45:16,160 --> 00:45:18,840
Speaker 1: the bartenders are making fantastic drinks, and a lot of

881
00:45:18,840 --> 00:45:21,920
Speaker 1: them are the traditional old Manatan's old fashions, but a

882
00:45:22,000 --> 00:45:24,480
Speaker 1: lot of great drinks. So for me, it's been a

883
00:45:24,560 --> 00:45:28,239
Speaker 1: lot more listening on's out there. You know, what are

884
00:45:28,320 --> 00:45:32,520
Speaker 1: people really looking for now? Going away from just that

885
00:45:32,800 --> 00:45:35,040
Speaker 1: one of one, which is still by far our biggest

886
00:45:35,080 --> 00:45:37,719
Speaker 1: so and that's our main brand, but you know, doing

887
00:45:37,800 --> 00:45:41,880
Speaker 1: different ones, so different people alive. Our company gets so

888
00:45:42,040 --> 00:45:45,640
Speaker 1: scary when somebody says, oh, they don't like this product,

889
00:45:45,719 --> 00:45:48,560
Speaker 1: I'm like, yeah, but these do over here, because that's

890
00:45:48,600 --> 00:45:51,359
Speaker 1: who I'm looking for. Because you have people that's gonna

891
00:45:51,480 --> 00:45:53,160
Speaker 1: drink one on one and rare breed, but you have

892
00:45:53,280 --> 00:45:56,080
Speaker 1: people that love the Rustles, they love the Master Skeep series.

893
00:45:56,640 --> 00:45:58,919
Speaker 1: We just now came out with a new product called

894
00:45:59,000 --> 00:46:03,640
Speaker 1: Long Branch. It's between me and Matthew mconnor McConaughey, where

895
00:46:04,040 --> 00:46:07,480
Speaker 1: I was sending him samples and he likes a really

896
00:46:07,719 --> 00:46:10,439
Speaker 1: lighter taste. It's probably a far away from the wall

897
00:46:10,600 --> 00:46:15,040
Speaker 1: turkey DNA that I've ever done, and it's worked perfect

898
00:46:15,200 --> 00:46:19,279
Speaker 1: is I've been out promoting it people that like one

899
00:46:19,320 --> 00:46:22,000
Speaker 1: oh one, oh this is no good that it's people

900
00:46:22,120 --> 00:46:25,120
Speaker 1: that that don't drink a lot of bourbon, or people

901
00:46:25,200 --> 00:46:27,680
Speaker 1: that don't like the big Boat. They love it. It's

902
00:46:27,680 --> 00:46:30,440
Speaker 1: a good solid drink, but it's different. And that's what

903
00:46:30,560 --> 00:46:33,320
Speaker 1: I'm always looking for, is just bringing more people into

904
00:46:34,080 --> 00:46:37,120
Speaker 1: our category. How do you how do you turn that

905
00:46:37,320 --> 00:46:40,359
Speaker 1: vision into a into a product? Like is that where

906
00:46:40,400 --> 00:46:42,200
Speaker 1: that science and ordery kind of comes in. It is

907
00:46:42,440 --> 00:46:45,200
Speaker 1: it's you know, that's the part I keep saying about

908
00:46:45,239 --> 00:46:47,279
Speaker 1: the art of it. It's the different taste as you

909
00:46:47,440 --> 00:46:51,279
Speaker 1: taste these barrels. We have over a little round seven

910
00:46:51,360 --> 00:46:54,360
Speaker 1: hundred thousand barrels, and I'll taste almost every one of

911
00:46:54,360 --> 00:46:57,200
Speaker 1: them before we dump them, and you get these different

912
00:46:57,239 --> 00:46:59,440
Speaker 1: tastes and some of them are not even my taste.

913
00:47:00,400 --> 00:47:02,600
Speaker 1: But then as you let other people taste them, and

914
00:47:02,680 --> 00:47:05,560
Speaker 1: they like them. And you know, most projects I do

915
00:47:05,840 --> 00:47:08,960
Speaker 1: take a couple of years to develop. I mean, it

916
00:47:09,120 --> 00:47:11,480
Speaker 1: may not be that way with a registery. But what

917
00:47:11,960 --> 00:47:14,879
Speaker 1: what I'm doing I think about for years down the road,

918
00:47:15,360 --> 00:47:18,520
Speaker 1: and some of them is to pay homage to my

919
00:47:18,719 --> 00:47:21,440
Speaker 1: dad what he's done in the past. You know, I'm

920
00:47:21,480 --> 00:47:24,919
Speaker 1: coming out with the new Masters keep called Revival that's

921
00:47:24,960 --> 00:47:27,320
Speaker 1: finished in thirty year old, a little so Sherry cast

922
00:47:28,280 --> 00:47:31,000
Speaker 1: and he did one back in the early two thousands

923
00:47:31,040 --> 00:47:34,000
Speaker 1: that he couldn't give one because our main consumer was

924
00:47:34,040 --> 00:47:36,120
Speaker 1: an older gentleman, one who is whiskey and advice no

925
00:47:36,239 --> 00:47:39,239
Speaker 1: the now, you know, so for things like that, And

926
00:47:39,360 --> 00:47:42,200
Speaker 1: it's like I said, it's just the people that you

927
00:47:42,360 --> 00:47:45,120
Speaker 1: listen to and try to figure out what's going on

928
00:47:45,320 --> 00:47:48,960
Speaker 1: in our category and the whiskey business, not only bourbon

929
00:47:49,120 --> 00:47:53,160
Speaker 1: but American whiskey, Scotch whiskey, what's happening and you you

930
00:47:53,320 --> 00:47:55,680
Speaker 1: work through that. It's always gonna be something that I'm

931
00:47:55,719 --> 00:47:58,400
Speaker 1: proud to put out. There's lots of experiments here that

932
00:47:59,000 --> 00:48:01,080
Speaker 1: never make it to the mark, but that you've got

933
00:48:01,239 --> 00:48:07,560
Speaker 1: to do those things. Um, have any of those technologies

934
00:48:07,840 --> 00:48:09,200
Speaker 1: that you were talking about in some of the things

935
00:48:09,280 --> 00:48:10,799
Speaker 1: that that we saw when we were on the tour,

936
00:48:11,320 --> 00:48:14,440
Speaker 1: have they made your job easier or just kind of weirder?

937
00:48:15,040 --> 00:48:18,520
Speaker 1: Or well? I think you know, our new distilleries may

938
00:48:19,040 --> 00:48:25,160
Speaker 1: work here a lot easier. Are Bawling facility. It's very modernized,

939
00:48:25,400 --> 00:48:29,719
Speaker 1: probably the best in Kentucky. Uh, it's very modern, so

940
00:48:29,840 --> 00:48:32,200
Speaker 1: it's not as much manual labor as we used to do.

941
00:48:32,320 --> 00:48:36,520
Speaker 1: There's no way to computerized the barrel part of it,

942
00:48:36,640 --> 00:48:39,280
Speaker 1: because you've got to roll those five pound barrels around

943
00:48:39,280 --> 00:48:40,800
Speaker 1: and get them in rails and get them out of

944
00:48:40,920 --> 00:48:45,040
Speaker 1: rails and dump them and stuff. So, you know, the modernization,

945
00:48:45,280 --> 00:48:47,319
Speaker 1: especially in the hy stereo, I think it helps us

946
00:48:47,320 --> 00:48:51,480
Speaker 1: to be a lot more consistent. I tell people, you know,

947
00:48:51,600 --> 00:48:54,160
Speaker 1: we're cooking our corn twenty minutes. Well, I used to

948
00:48:54,280 --> 00:48:56,839
Speaker 1: do that. I was one of my jobs back when

949
00:48:56,880 --> 00:48:59,479
Speaker 1: I was in the Union. If somebody got to talking

950
00:48:59,560 --> 00:49:01,400
Speaker 1: to you might be thirty or forty minutes, you know,

951
00:49:01,560 --> 00:49:03,320
Speaker 1: so it could change the taste a little bit. So

952
00:49:03,760 --> 00:49:06,040
Speaker 1: you're a little more rough around the edges where everything

953
00:49:06,200 --> 00:49:09,560
Speaker 1: is time just pargected now. So I think it's gonna

954
00:49:09,600 --> 00:49:12,040
Speaker 1: be a lot more consistent on the product that we

955
00:49:12,160 --> 00:49:14,400
Speaker 1: put out. What kind of flavor experience? And I know

956
00:49:14,440 --> 00:49:16,719
Speaker 1: that there's so many different kinds of bourbon, but to you,

957
00:49:17,280 --> 00:49:22,600
Speaker 1: what is the like quintessential flavor experience of a bourbon. Well,

958
00:49:23,880 --> 00:49:29,400
Speaker 1: my dad has three descriptors from bourbon, vanilla, caramel, and spice.

959
00:49:30,760 --> 00:49:32,960
Speaker 1: And I think any bourbon is going to have a

960
00:49:33,000 --> 00:49:36,520
Speaker 1: little vanilla because the barrel has natural vanilla's in it.

961
00:49:37,080 --> 00:49:39,759
Speaker 1: When you charge the barrels. Your caramelize the sugar. So

962
00:49:39,880 --> 00:49:43,480
Speaker 1: you get those caramels, but you get fruits, you get nuts,

963
00:49:43,600 --> 00:49:47,480
Speaker 1: you get we were talking while ago. We get dark cocoa,

964
00:49:47,600 --> 00:49:51,040
Speaker 1: we get making spices, we get there's times you sort

965
00:49:51,080 --> 00:49:53,239
Speaker 1: of get we call it a Christmas tree. It's sort

966
00:49:53,280 --> 00:49:57,480
Speaker 1: of experiment tight taste to it. So there's so many

967
00:49:57,560 --> 00:50:00,840
Speaker 1: great flavors. But I think generally anybody a drinking bourbon

968
00:50:01,239 --> 00:50:06,000
Speaker 1: in their mind, they're thinking about Vanello's caramels, a little sweetness.

969
00:50:06,080 --> 00:50:11,000
Speaker 1: It's definitely some spicy, strong taste for everything that's changed

970
00:50:11,520 --> 00:50:14,400
Speaker 1: about about you in the industry since he started rolling

971
00:50:14,440 --> 00:50:18,960
Speaker 1: those barrels, has has has anything remained like really reassuringly

972
00:50:19,040 --> 00:50:23,879
Speaker 1: the same around here? Yeah, it's you know, third generation,

973
00:50:24,200 --> 00:50:27,560
Speaker 1: the same family, so you're not going to change anything

974
00:50:27,680 --> 00:50:31,040
Speaker 1: that the one before you did. So for me one

975
00:50:31,120 --> 00:50:34,480
Speaker 1: oh one and rare Breed, where my father built this

976
00:50:34,640 --> 00:50:37,719
Speaker 1: company with, I would never change up, you know, So

977
00:50:37,880 --> 00:50:40,719
Speaker 1: that's always going to be that consistent. You know, when

978
00:50:40,800 --> 00:50:43,359
Speaker 1: I talk to my son, I'm happy for you he's

979
00:50:43,440 --> 00:50:46,040
Speaker 1: now working with us. I'm happy for you to do

980
00:50:46,160 --> 00:50:49,320
Speaker 1: whatever you want, but don't ever mess up what he built.

981
00:50:49,480 --> 00:50:52,360
Speaker 1: Don't mess up the Russell's Reserve that I've built, But

982
00:50:52,600 --> 00:50:54,799
Speaker 1: you know, show your own flare, And I think that's

983
00:50:54,880 --> 00:50:58,200
Speaker 1: the great part of it. Word. My dad and his

984
00:50:58,360 --> 00:51:01,359
Speaker 1: generation weren't going to change any up. They had one

985
00:51:01,440 --> 00:51:04,520
Speaker 1: basically one product, and they all promoted to the same

986
00:51:04,600 --> 00:51:07,680
Speaker 1: people in one way where I'm totally different. I'm not

987
00:51:07,800 --> 00:51:10,400
Speaker 1: going to change what he's built, but i amn't going

988
00:51:10,440 --> 00:51:15,920
Speaker 1: to do things for different categories of people. Um, this

989
00:51:16,160 --> 00:51:18,759
Speaker 1: is this is another big one. But what do you

990
00:51:19,040 --> 00:51:22,120
Speaker 1: what do you think is the future of bourbon well

991
00:51:22,200 --> 00:51:25,240
Speaker 1: in our industry. You know, my dad's been here sixty

992
00:51:25,320 --> 00:51:28,160
Speaker 1: four years, almost me thirty seven, and I think what

993
00:51:28,360 --> 00:51:31,160
Speaker 1: we've always seen now I wasn't you know, I was

994
00:51:31,680 --> 00:51:34,919
Speaker 1: around it because of my dad. But prohibition came along

995
00:51:35,000 --> 00:51:38,919
Speaker 1: and stopped everything, and then Bourbon was on a good

996
00:51:39,080 --> 00:51:41,000
Speaker 1: road for a long time, but it was always a

997
00:51:41,120 --> 00:51:44,040
Speaker 1: wavery row. You were hot a little bit, and it's

998
00:51:44,080 --> 00:51:45,800
Speaker 1: got a hot a little bit. This got holl a

999
00:51:45,840 --> 00:51:49,359
Speaker 1: little bit. And then in the seventies vodkas came out

1000
00:51:49,440 --> 00:51:51,919
Speaker 1: in the brown spirits industry hit the bottom, not only

1001
00:51:52,000 --> 00:51:55,960
Speaker 1: Bourbon but all brown spirits in America especially. My generation

1002
00:51:56,120 --> 00:52:01,080
Speaker 1: was drinking the sweet fruity drinks. In the last seven, eight,

1003
00:52:01,120 --> 00:52:04,800
Speaker 1: ten years, bourbon is bigger than it's ever been. But

1004
00:52:04,920 --> 00:52:06,919
Speaker 1: there's always going to be a level on all point.

1005
00:52:06,960 --> 00:52:10,280
Speaker 1: There's there's nothing that keeps growing and growing and growing.

1006
00:52:10,680 --> 00:52:15,239
Speaker 1: There's always a bell curve, and for me, I think we're,

1007
00:52:15,920 --> 00:52:17,680
Speaker 1: you know, on the other side of that bell curve.

1008
00:52:17,719 --> 00:52:19,960
Speaker 1: I don't think we'll see a drop like we did

1009
00:52:20,120 --> 00:52:23,600
Speaker 1: with vodka's death from one because there's so many young

1010
00:52:23,719 --> 00:52:27,120
Speaker 1: people that are drinking bourbon now. When I was growing up,

1011
00:52:27,280 --> 00:52:30,880
Speaker 1: you've got bourbon drinkers when they were in college, and

1012
00:52:30,960 --> 00:52:32,839
Speaker 1: then they didn't drink it again until they got forty

1013
00:52:32,960 --> 00:52:35,120
Speaker 1: or fifty years old, when they sort of settled down.

1014
00:52:35,280 --> 00:52:38,279
Speaker 1: They drank for a different reason, where now you've got

1015
00:52:38,360 --> 00:52:41,160
Speaker 1: these young men and women forty that are going to

1016
00:52:41,280 --> 00:52:44,759
Speaker 1: bars and having mixed drinks. They're liking bourbon, so they're

1017
00:52:44,800 --> 00:52:49,040
Speaker 1: always gonna drink a little. In my generation, you drink bourbon.

1018
00:52:50,200 --> 00:52:53,320
Speaker 1: You didn't drink beer. People that drink beer didn't drink bourbon,

1019
00:52:53,760 --> 00:52:57,239
Speaker 1: people that drink bodka. So this generation is different. My

1020
00:52:57,440 --> 00:53:01,360
Speaker 1: son drinks everything, you know, he'll drink beer, he'll drink campari,

1021
00:53:01,600 --> 00:53:04,359
Speaker 1: or drink bourbon. You know, he loves bourbon, but he'll

1022
00:53:04,400 --> 00:53:06,560
Speaker 1: drink all those so that's good. So we're never gonna

1023
00:53:06,640 --> 00:53:10,560
Speaker 1: lose that. But our industry is getting a lot of

1024
00:53:10,640 --> 00:53:13,520
Speaker 1: people in it right now. I mean every state has

1025
00:53:13,640 --> 00:53:16,640
Speaker 1: distilleries in it now, and everybody's making whiskeyes now, and

1026
00:53:17,400 --> 00:53:19,000
Speaker 1: you know, so there's got to be a lovel on

1027
00:53:19,120 --> 00:53:21,920
Speaker 1: all point somewhere along the line. Have you guys ever

1028
00:53:22,080 --> 00:53:26,520
Speaker 1: used the the yeast strange the proprietary used for anything else,

1029
00:53:26,600 --> 00:53:28,080
Speaker 1: Like have you tried to make like a sour dough

1030
00:53:28,160 --> 00:53:31,800
Speaker 1: out of it? Or something like? No, we have, no,

1031
00:53:32,120 --> 00:53:37,160
Speaker 1: we haven't. Jimmy is very protecular that he's straight. I

1032
00:53:37,360 --> 00:53:41,480
Speaker 1: alive when we were first bought by a big company,

1033
00:53:41,640 --> 00:53:44,160
Speaker 1: was a French company, and they came in there and

1034
00:53:44,239 --> 00:53:47,040
Speaker 1: wanted to know where yeast was keptain. Jimmy's is why

1035
00:53:47,080 --> 00:53:48,719
Speaker 1: I keep some at home. So I'm here at the

1036
00:53:48,800 --> 00:53:52,160
Speaker 1: distillery some of my brother's house a few counties away

1037
00:53:52,719 --> 00:53:54,759
Speaker 1: because if it the electric went on and it got

1038
00:53:54,840 --> 00:53:57,879
Speaker 1: so hot to kill, They're like, what do you mean?

1039
00:53:58,120 --> 00:54:00,360
Speaker 1: And he actually took care of every part of it.

1040
00:54:00,440 --> 00:54:02,960
Speaker 1: But that's how he kept it safe for him. So

1041
00:54:03,120 --> 00:54:05,760
Speaker 1: we've never really used it. Anything other than our bourbon.

1042
00:54:06,640 --> 00:54:09,320
Speaker 1: Joeanne mentioned that between you and your father. But I

1043
00:54:09,400 --> 00:54:12,920
Speaker 1: believe it's one hundred and one years this year and

1044
00:54:13,040 --> 00:54:16,520
Speaker 1: you're coming out with five new products. Yeah, this is

1045
00:54:16,600 --> 00:54:19,359
Speaker 1: the biggest year ever. Because my dad's never been big

1046
00:54:19,440 --> 00:54:24,240
Speaker 1: about experimental or new products. He's always done a little

1047
00:54:24,400 --> 00:54:28,160
Speaker 1: something every year or two. I've really tried to bring

1048
00:54:28,280 --> 00:54:31,080
Speaker 1: that tradition back, and this year it just happened that

1049
00:54:32,239 --> 00:54:35,440
Speaker 1: with the Long Branch coming out, the new whiskey that

1050
00:54:35,520 --> 00:54:38,560
Speaker 1: I did with Matthew, and then I have a new

1051
00:54:38,680 --> 00:54:41,640
Speaker 1: Master's Keep. So Masters Keep as a series I started.

1052
00:54:41,719 --> 00:54:45,000
Speaker 1: My dad did these back in the two thousands. He

1053
00:54:45,080 --> 00:54:48,240
Speaker 1: would do one every couple of years. It was special

1054
00:54:48,360 --> 00:54:50,440
Speaker 1: barrels that you found. He did one that was a

1055
00:54:50,520 --> 00:54:53,640
Speaker 1: fifteen year old hundred proof called American Spirit. He deal

1056
00:54:53,680 --> 00:54:57,680
Speaker 1: one cult tradition. A lot of them were his anniversaries,

1057
00:54:57,840 --> 00:55:01,640
Speaker 1: his fifty, his fifty it, and I did one for

1058
00:55:01,800 --> 00:55:05,800
Speaker 1: his sixtieth called Diamond. It was a thirteen and sixteen

1059
00:55:05,840 --> 00:55:08,680
Speaker 1: eurod So when I did that, when I got to thinking,

1060
00:55:08,719 --> 00:55:11,080
Speaker 1: I need to bring back his tradition of doing that,

1061
00:55:11,320 --> 00:55:14,520
Speaker 1: so I started one called Master's Keep. The first was

1062
00:55:14,600 --> 00:55:17,120
Speaker 1: a seventeen year old was the most unique whiskey we've

1063
00:55:17,200 --> 00:55:20,920
Speaker 1: ever had because I rented some brick wirehouses to age

1064
00:55:20,960 --> 00:55:24,880
Speaker 1: and down where the old Crow distriart was, and because

1065
00:55:24,960 --> 00:55:29,440
Speaker 1: we only use metal clad and it's odius whiskey. We

1066
00:55:29,560 --> 00:55:32,120
Speaker 1: ever put out seventeen years old because my dad will

1067
00:55:32,160 --> 00:55:35,400
Speaker 1: tell he didn't like it over twelve thirteen years so uh.

1068
00:55:35,480 --> 00:55:38,160
Speaker 1: And then the last one was called Decades. It was

1069
00:55:38,280 --> 00:55:40,799
Speaker 1: mainly thirteen fourteen, fifteen year old, but had a little

1070
00:55:40,840 --> 00:55:43,480
Speaker 1: twin in a little ten. It was named the third

1071
00:55:43,560 --> 00:55:47,000
Speaker 1: best whiskey by Maulda Advocate last year. Uh. And then

1072
00:55:47,120 --> 00:55:48,880
Speaker 1: this year I'm getting ready to come out with one

1073
00:55:48,960 --> 00:55:53,400
Speaker 1: called Revival, and it's a throwback to that twelve to

1074
00:55:53,480 --> 00:55:56,759
Speaker 1: fifteen year old Age, finished in alolso sherry cast and

1075
00:55:56,880 --> 00:56:00,160
Speaker 1: it pays tribute to Jimmy of him doing it back

1076
00:56:00,200 --> 00:56:02,960
Speaker 1: in the early two thousands. And he still doesn't think

1077
00:56:03,000 --> 00:56:04,799
Speaker 1: it's gonna work, and I keep trying to tell him

1078
00:56:04,840 --> 00:56:07,520
Speaker 1: it's a different consumer now, so I think it'll be

1079
00:56:07,600 --> 00:56:10,880
Speaker 1: a fantastic product. And then in the Russell's brand, I

1080
00:56:11,000 --> 00:56:15,000
Speaker 1: have a very very small batch. This is only the

1081
00:56:15,040 --> 00:56:18,200
Speaker 1: second time I've donned one with the Russell's brand. I

1082
00:56:18,320 --> 00:56:23,400
Speaker 1: did one called it was only two thousand and seventy bottles.

1083
00:56:24,000 --> 00:56:27,320
Speaker 1: That was it. This one's gonna be around that bottles

1084
00:56:28,080 --> 00:56:30,880
Speaker 1: and it's called two thousand and two. So what that

1085
00:56:31,040 --> 00:56:34,160
Speaker 1: represents the year is actually win the barrel. So this

1086
00:56:34,280 --> 00:56:37,520
Speaker 1: is about sixteen years old barrel strength on shell filters.

1087
00:56:37,600 --> 00:56:43,759
Speaker 1: It's you have so many Bourbon Society clubs now, yesterday

1088
00:56:43,840 --> 00:56:47,560
Speaker 1: I had a Bourbon Society club from Frankfort, Kentucky, which

1089
00:56:47,640 --> 00:56:50,640
Speaker 1: is eight miles down the road. The next group was

1090
00:56:50,719 --> 00:56:54,120
Speaker 1: a Bourbon Sciety from Houston, Texas. I mean in Kentucky.

1091
00:56:54,200 --> 00:56:56,120
Speaker 1: There's four or five of them, and they're all just

1092
00:56:56,840 --> 00:56:59,719
Speaker 1: what's new, what's coming out new? So it's just a

1093
00:56:59,840 --> 00:57:02,680
Speaker 1: key they're interested in your product basically. So those are

1094
00:57:02,760 --> 00:57:05,480
Speaker 1: some things that are coming out this year that super

1095
00:57:05,560 --> 00:57:07,960
Speaker 1: proud of. But it's it's a very busy year for men.

1096
00:57:08,560 --> 00:57:10,600
Speaker 1: It seems like we've been kind of doing this Bourbon

1097
00:57:10,640 --> 00:57:12,920
Speaker 1: trail thing, and it seems like that there's a spirit

1098
00:57:12,960 --> 00:57:18,160
Speaker 1: of collaboration and friendship among the other distilleries. Is that true?

1099
00:57:18,240 --> 00:57:20,520
Speaker 1: Do you guys work together, talk together, hang out. It

1100
00:57:20,640 --> 00:57:24,360
Speaker 1: definitely is, because if you think about when I started

1101
00:57:24,400 --> 00:57:28,000
Speaker 1: in nine. Up until the last ten or twelve years,

1102
00:57:28,880 --> 00:57:32,720
Speaker 1: there was only eight to steroids. You know, I said

1103
00:57:32,840 --> 00:57:35,680
Speaker 1: book or No from Jim being Elmer t Lead from

1104
00:57:35,800 --> 00:57:39,400
Speaker 1: Buffalo Trace used to be called ancient age, Parker being

1105
00:57:39,480 --> 00:57:42,000
Speaker 1: from heaven Hill and Jimmy they were basically making all

1106
00:57:42,080 --> 00:57:44,320
Speaker 1: the bourbon in the world. They were making ninety nine

1107
00:57:44,360 --> 00:57:48,800
Speaker 1: point nine, those four guys, and they were best friends

1108
00:57:49,240 --> 00:57:53,360
Speaker 1: and they wanted this industry survives. So you know, if

1109
00:57:53,480 --> 00:57:55,800
Speaker 1: something happened, they helped you out. Heaven Hill how to

1110
00:57:55,880 --> 00:57:58,040
Speaker 1: fire in ninety six and everybody jumped in and made

1111
00:57:58,080 --> 00:58:00,840
Speaker 1: whiskey for him. You know, they were willing to give

1112
00:58:00,920 --> 00:58:03,960
Speaker 1: him pumps or her motors that they need him. And

1113
00:58:04,080 --> 00:58:06,720
Speaker 1: it's still that way now. There's a lot of new

1114
00:58:06,800 --> 00:58:09,640
Speaker 1: people coming in and people that aren't quite in the click,

1115
00:58:09,760 --> 00:58:13,120
Speaker 1: but they're always I mean, if you come here, you're

1116
00:58:13,120 --> 00:58:16,000
Speaker 1: always welcome to see there's no behind the closed doors.

1117
00:58:16,080 --> 00:58:19,200
Speaker 1: So it is a very tight knit community, especially here

1118
00:58:19,240 --> 00:58:27,160
Speaker 1: in Kentucky. May I ask how the Matthew McConaughey relationship starting,

1119
00:58:27,800 --> 00:58:32,480
Speaker 1: So our company did reach out to him. Um, he

1120
00:58:32,760 --> 00:58:35,840
Speaker 1: came here about five years ago. In the main reason

1121
00:58:35,960 --> 00:58:38,800
Speaker 1: he came the first time I talked to him. He

1122
00:58:38,920 --> 00:58:41,160
Speaker 1: told me he was married with two young kids, a

1123
00:58:41,320 --> 00:58:43,720
Speaker 1: very big family man. His wife and kids go everywhere

1124
00:58:43,760 --> 00:58:46,400
Speaker 1: with him and his mom and dad met at the

1125
00:58:46,480 --> 00:58:49,520
Speaker 1: University Kentucky, which is about eighteen miles for his dad

1126
00:58:49,640 --> 00:58:52,080
Speaker 1: was playing football there and his mother was a student

1127
00:58:52,200 --> 00:58:55,920
Speaker 1: and they met and married. So they married in Kentucky,

1128
00:58:56,040 --> 00:58:59,520
Speaker 1: but then they moved to Texas, Austin, Texas. His dad

1129
00:58:59,600 --> 00:59:02,360
Speaker 1: was in the old business and that's where Matthew was

1130
00:59:02,440 --> 00:59:04,200
Speaker 1: born and raised. And he has a couple of brothers

1131
00:59:04,280 --> 00:59:08,000
Speaker 1: and that sort of guy. He loves bourbon, he loves tequila.

1132
00:59:08,840 --> 00:59:10,800
Speaker 1: So he always told me says, I have one of

1133
00:59:10,880 --> 00:59:12,960
Speaker 1: the other every night, you know, le even once the

1134
00:59:13,040 --> 00:59:14,680
Speaker 1: kids go to bed. But he told me, he says,

1135
00:59:14,680 --> 00:59:16,520
Speaker 1: I've got a couple of young kids. I'm not sure,

1136
00:59:17,360 --> 00:59:19,360
Speaker 1: you know, I want to put my face behind something

1137
00:59:19,480 --> 00:59:21,280
Speaker 1: like that. But he spent a day with me and

1138
00:59:21,360 --> 00:59:25,480
Speaker 1: my father and son, and he's seen that the family

1139
00:59:25,760 --> 00:59:29,840
Speaker 1: and how this place is still run like a family business,

1140
00:59:29,960 --> 00:59:33,400
Speaker 1: and how authentic Walit Turkey was, you know, compared to

1141
00:59:33,480 --> 00:59:35,720
Speaker 1: other brands, and he did he just sort of fell

1142
00:59:35,760 --> 00:59:39,680
Speaker 1: in love with and he took off and he said,

1143
00:59:39,760 --> 00:59:42,240
Speaker 1: you know, I don't want to be. There's a little

1144
00:59:42,320 --> 00:59:44,800
Speaker 1: YouTube video out there and he talks about it. Didn't

1145
00:59:44,840 --> 00:59:46,720
Speaker 1: want to be a character. He's his owing to be.

1146
00:59:47,280 --> 00:59:49,880
Speaker 1: Tell people the story because it was It's a true,

1147
00:59:49,960 --> 00:59:53,000
Speaker 1: authentic story, and that's how I got started. He's done

1148
00:59:53,040 --> 00:59:56,200
Speaker 1: a few commercials and you know, spending time with him,

1149
00:59:56,960 --> 00:59:59,960
Speaker 1: I would let him taste stuff that I was experiment

1150
01:00:00,040 --> 01:00:03,000
Speaker 1: meant with and different things, and you know, he said,

1151
01:00:03,000 --> 01:00:06,800
Speaker 1: I'd really like to create my perfect bourbon. So it

1152
01:00:06,880 --> 01:00:08,760
Speaker 1: didn't let him make any bourbon. So he didn't get

1153
01:00:08,760 --> 01:00:11,280
Speaker 1: the food with any of the ingredients, but send him

1154
01:00:11,280 --> 01:00:14,440
Speaker 1: a lot of samples and got his feedback on what

1155
01:00:14,680 --> 01:00:19,120
Speaker 1: he liked. Um. I also wanted to tie in with Texas,

1156
01:00:19,320 --> 01:00:22,560
Speaker 1: so that's where the long branch comes from. We had

1157
01:00:22,600 --> 01:00:26,520
Speaker 1: to do the name, the bottles, everything, so the Mesquite

1158
01:00:27,720 --> 01:00:31,000
Speaker 1: was my choice of time Texas and Kentucky. So what

1159
01:00:31,160 --> 01:00:34,919
Speaker 1: we do is we use a little mesquite charcop which

1160
01:00:35,000 --> 01:00:39,440
Speaker 1: gives a little more sweetness, just hints of smokiness. Uh.

1161
01:00:39,640 --> 01:00:44,840
Speaker 1: And it's a lighter, easier, fruity citrus tastings to that big,

1162
01:00:45,000 --> 01:00:48,640
Speaker 1: bold character that wild Turkey has. So he called me

1163
01:00:48,720 --> 01:00:50,600
Speaker 1: up one night says, I love this. I only have

1164
01:00:50,760 --> 01:00:52,800
Speaker 1: put on ice cube, so I think it hit exactly

1165
01:00:52,880 --> 01:00:55,000
Speaker 1: what we're looking for. It's an eight year old product,

1166
01:00:55,600 --> 01:00:59,200
Speaker 1: so it's a good old risky also, so that's how

1167
01:00:59,320 --> 01:01:02,160
Speaker 1: we came about with that. And he's, uh, he's a

1168
01:01:02,200 --> 01:01:04,760
Speaker 1: pretty neat guy. I mean, he's, like I said, being

1169
01:01:04,800 --> 01:01:07,240
Speaker 1: a family person, which if you didn't know, we're a

1170
01:01:07,280 --> 01:01:11,240
Speaker 1: big family type group here, not only our family but

1171
01:01:11,400 --> 01:01:14,560
Speaker 1: everybody we work with. And you know, to see him

1172
01:01:14,640 --> 01:01:16,840
Speaker 1: come in, he brings his mom around when he's come.

1173
01:01:16,960 --> 01:01:18,959
Speaker 1: His wife and kids come with him all the time,

1174
01:01:19,000 --> 01:01:23,400
Speaker 1: and it's he calls my dad Mr Jimmy. So it's fun.

1175
01:01:23,520 --> 01:01:27,120
Speaker 1: It's been pretty neat working with How did your son

1176
01:01:27,320 --> 01:01:30,400
Speaker 1: decided to get involved to the same way he grew

1177
01:01:30,560 --> 01:01:33,560
Speaker 1: up and he actually got to do it though, but

1178
01:01:33,720 --> 01:01:35,960
Speaker 1: he grew up the same way. I mean, this is

1179
01:01:36,000 --> 01:01:39,280
Speaker 1: a wonderful little town to to to live and raise

1180
01:01:39,360 --> 01:01:41,560
Speaker 1: a family. But as a twenty year old, you don't

1181
01:01:41,600 --> 01:01:44,400
Speaker 1: think that way. You think we got two stock lights,

1182
01:01:44,520 --> 01:01:46,800
Speaker 1: nothing else. We need to get out to a big city.

1183
01:01:47,280 --> 01:01:49,080
Speaker 1: And he thought the same thing that he was going

1184
01:01:49,120 --> 01:01:52,600
Speaker 1: to the University Kentucky and he needed a job and

1185
01:01:53,640 --> 01:01:55,680
Speaker 1: he became a tour guide for US, and when he

1186
01:01:55,760 --> 01:01:58,000
Speaker 1: came here in the same way, he just he fell

1187
01:01:58,040 --> 01:02:00,880
Speaker 1: in love with my Nace grew up in Franklin, Tennessee.

1188
01:02:02,120 --> 01:02:04,640
Speaker 1: She really wasn't ever around this industry that but she

1189
01:02:04,760 --> 01:02:07,560
Speaker 1: was around their family, but not really around this industry.

1190
01:02:07,640 --> 01:02:10,440
Speaker 1: But she went to the University of Kentucky, started working

1191
01:02:10,480 --> 01:02:14,240
Speaker 1: forces a tour guy and really loved it. So I

1192
01:02:14,400 --> 01:02:17,560
Speaker 1: definitely think it's sort of in your blood to follow along.

1193
01:02:17,680 --> 01:02:21,480
Speaker 1: You just don't realize. Now. My son did move to Austin,

1194
01:02:21,600 --> 01:02:25,440
Speaker 1: Texas and he became our national brand buster, so he

1195
01:02:25,600 --> 01:02:28,720
Speaker 1: travels around the US talking about our products. Now he

1196
01:02:28,920 --> 01:02:31,560
Speaker 1: is moving back here this fall and he's going to

1197
01:02:31,760 --> 01:02:34,840
Speaker 1: learn more of the process and how to be a

1198
01:02:34,920 --> 01:02:38,040
Speaker 1: distiller compared just a marketing guy, which he is now.

1199
01:02:39,400 --> 01:02:42,560
Speaker 1: Is there anything that you we haven't asked that you'd

1200
01:02:42,600 --> 01:02:44,320
Speaker 1: like to talk about or that we should have asked?

1201
01:02:45,360 --> 01:02:47,640
Speaker 1: Not really, I mean, for me, like I said, through

1202
01:02:47,720 --> 01:02:51,680
Speaker 1: the whole thing, it's more about me talking to consumers.

1203
01:02:51,720 --> 01:02:55,360
Speaker 1: I am on the road a lot right now. Export

1204
01:02:55,520 --> 01:02:59,920
Speaker 1: is growing big. America is still your biggest market. Before,

1205
01:03:00,200 --> 01:03:04,400
Speaker 1: but in the last few years I was amazed at

1206
01:03:04,440 --> 01:03:07,240
Speaker 1: how many places because I've been trying to apply for

1207
01:03:07,840 --> 01:03:10,520
Speaker 1: global entry where it's easier to get back in the country,

1208
01:03:10,600 --> 01:03:13,080
Speaker 1: and you had to click off all the place the

1209
01:03:13,160 --> 01:03:16,360
Speaker 1: countries you've been to it, I mean everywhere. I just

1210
01:03:16,520 --> 01:03:18,840
Speaker 1: came back from a trip from Japan, which is a

1211
01:03:18,920 --> 01:03:22,400
Speaker 1: big market, always has been, but Hong Kong and Manila,

1212
01:03:22,480 --> 01:03:26,959
Speaker 1: Philippines and Vangkok Tyler and these are markets you didn't

1213
01:03:27,000 --> 01:03:29,800
Speaker 1: really think about, but they're big brown spirits markets and

1214
01:03:29,920 --> 01:03:34,439
Speaker 1: they're just discovering Bourbon. It's amazing because no matter where

1215
01:03:34,480 --> 01:03:38,840
Speaker 1: you go, Warsaw, poland Vienna, the UK is a big market,

1216
01:03:39,080 --> 01:03:42,840
Speaker 1: but everybody there is young men and women bartenders and

1217
01:03:42,960 --> 01:03:46,320
Speaker 1: they're looking at what's happening in the States. They're seeing

1218
01:03:46,440 --> 01:03:51,280
Speaker 1: this bartending community is like the bourbon industry. They're all

1219
01:03:51,920 --> 01:03:55,040
Speaker 1: know each other, that all talk to each other. Our

1220
01:03:55,200 --> 01:03:58,200
Speaker 1: companies do things that get them together. We have a

1221
01:03:58,360 --> 01:04:01,640
Speaker 1: vent here with actually camp out right here behind us,

1222
01:04:02,360 --> 01:04:04,480
Speaker 1: and they're from all of the US, and then we

1223
01:04:04,600 --> 01:04:08,200
Speaker 1: bring internationals so they need each other and they get

1224
01:04:08,280 --> 01:04:09,920
Speaker 1: to know each other, and then they want to know

1225
01:04:10,000 --> 01:04:12,160
Speaker 1: what y'all doing and compared to what we're doing, and

1226
01:04:12,800 --> 01:04:16,520
Speaker 1: that's what's really going on overseas, it's it's it's newer

1227
01:04:16,640 --> 01:04:18,880
Speaker 1: than it is here, but it's the Manhattans and the

1228
01:04:18,880 --> 01:04:22,480
Speaker 1: old fashions and the speakeasies and things like that. So

1229
01:04:22,680 --> 01:04:25,000
Speaker 1: that's that's a big part of it. So for me,

1230
01:04:25,160 --> 01:04:28,840
Speaker 1: it's just as I'm out there, what are y'all looking for?

1231
01:04:29,120 --> 01:04:31,480
Speaker 1: What's going on? I mean, I'm not a train guy.

1232
01:04:31,480 --> 01:04:33,280
Speaker 1: I'm not looking for what's going to be cool for

1233
01:04:33,360 --> 01:04:36,360
Speaker 1: the next two weeks. I'm looking for something that will

1234
01:04:36,400 --> 01:04:39,800
Speaker 1: be a permanent thing, you know what, what's it looking

1235
01:04:39,880 --> 01:04:43,240
Speaker 1: like ten years from now. Most people don't think that way,

1236
01:04:43,320 --> 01:04:47,000
Speaker 1: but when you think about my business. When I'm planning,

1237
01:04:47,120 --> 01:04:50,360
Speaker 1: I plan every year. This fall will have a meeting.

1238
01:04:51,560 --> 01:04:54,760
Speaker 1: The earliest i'm planning anything, it's six years down the road.

1239
01:04:56,000 --> 01:04:59,600
Speaker 1: I'm planning out to to two thousand and thirty. Last year,

1240
01:04:59,760 --> 01:05:02,520
Speaker 1: there's you will be two thousand and thirty one. So

1241
01:05:03,640 --> 01:05:06,080
Speaker 1: as my dad always says, he just hopes he's around

1242
01:05:06,120 --> 01:05:08,720
Speaker 1: when that whiskey is available, you know, And that's that's

1243
01:05:08,720 --> 01:05:12,800
Speaker 1: where I'm getting these days also. But you have to

1244
01:05:12,880 --> 01:05:14,920
Speaker 1: really think, and that's how our whole business. You have

1245
01:05:15,040 --> 01:05:18,400
Speaker 1: to thank not today, not tomorrow, but you have to

1246
01:05:18,480 --> 01:05:20,840
Speaker 1: thank down the road of what's going on? Kind of

1247
01:05:20,920 --> 01:05:25,120
Speaker 1: jumping off traveling when you're traveling across the states, do

1248
01:05:25,240 --> 01:05:28,920
Speaker 1: you notice um different markets in the States are interested

1249
01:05:29,000 --> 01:05:32,040
Speaker 1: in different types of burbender? Is it kind of you do?

1250
01:05:32,360 --> 01:05:35,560
Speaker 1: I mean, you see, and it's not as much as

1251
01:05:35,600 --> 01:05:38,600
Speaker 1: it used to be. Used to be this, you know,

1252
01:05:38,720 --> 01:05:41,680
Speaker 1: this one state, so more of this one product and

1253
01:05:41,800 --> 01:05:45,840
Speaker 1: the other's. Uh. For up until the last six or

1254
01:05:45,880 --> 01:05:48,680
Speaker 1: seven years, it used to be that cocktail market was

1255
01:05:48,760 --> 01:05:51,720
Speaker 1: only really big in Chicago and New York and San

1256
01:05:51,720 --> 01:05:55,440
Speaker 1: Francisco and the line of the big cities. Now you

1257
01:05:55,600 --> 01:05:59,800
Speaker 1: can go to Frankfort, Kentucky or smaller towns of you

1258
01:06:00,080 --> 01:06:03,560
Speaker 1: have a good person, bartender, mixologists, whatever they want to

1259
01:06:03,920 --> 01:06:06,480
Speaker 1: you want to call them making a good drink because

1260
01:06:07,000 --> 01:06:09,120
Speaker 1: they're talking to somebody in one of those big cities.

1261
01:06:09,200 --> 01:06:12,920
Speaker 1: There's it's like my father in this industry, in the

1262
01:06:13,040 --> 01:06:17,520
Speaker 1: bartender community, there's a very influential bartenders and I've got

1263
01:06:17,600 --> 01:06:19,760
Speaker 1: to know a lot of them, and they travel around

1264
01:06:19,920 --> 01:06:23,240
Speaker 1: talking to other bartenders trying to help them make drinks.

1265
01:06:23,840 --> 01:06:27,240
Speaker 1: You know, So you do see a little bit of that.

1266
01:06:27,520 --> 01:06:30,600
Speaker 1: It's it's it's amazing. It doesn't make sense a lot

1267
01:06:30,680 --> 01:06:33,760
Speaker 1: of times. So we have a product called American Honey,

1268
01:06:34,520 --> 01:06:36,600
Speaker 1: which is our bourbon with a little honey and some

1269
01:06:36,800 --> 01:06:41,439
Speaker 1: cane sugars or flavors. Missouri and Pennsylvania sells over half

1270
01:06:41,480 --> 01:06:44,360
Speaker 1: of what we buys, over half of what we say,

1271
01:06:45,400 --> 01:06:47,920
Speaker 1: and you think Missouri is not that different than Kentucky,

1272
01:06:48,080 --> 01:06:51,560
Speaker 1: But it's just so you have different things. Like Texas

1273
01:06:51,840 --> 01:06:56,800
Speaker 1: was always a big one product type that nobody ever bought.

1274
01:06:56,880 --> 01:06:59,560
Speaker 1: Now everybody wants it, you know, because it's so hard

1275
01:06:59,600 --> 01:07:02,720
Speaker 1: to get. So it is a little bit like that.

1276
01:07:03,360 --> 01:07:05,480
Speaker 1: Do you have a favorite thing to drink? I like

1277
01:07:05,640 --> 01:07:10,080
Speaker 1: bourbon neat I mean as far as a nixed drink

1278
01:07:10,120 --> 01:07:14,520
Speaker 1: of boulevardier, it's my favorite. So that's basically bourbon. I

1279
01:07:14,680 --> 01:07:18,280
Speaker 1: used Campari because we're owned by Campari and Tanzano. So

1280
01:07:18,680 --> 01:07:21,560
Speaker 1: that's just and that's what I love about the bourbon

1281
01:07:21,680 --> 01:07:25,280
Speaker 1: drinks is very usually just three or four ingredients. Back

1282
01:07:25,320 --> 01:07:28,800
Speaker 1: in the day when you know the vodkas and the bartenders,

1283
01:07:28,880 --> 01:07:31,320
Speaker 1: you know, there'd be tender toward things a night for

1284
01:07:31,400 --> 01:07:34,360
Speaker 1: a bourbon, it's usually three or four good ingredients and

1285
01:07:34,880 --> 01:07:44,280
Speaker 1: you've got a great drink. Yeah, So so that's that's

1286
01:07:44,320 --> 01:07:47,440
Speaker 1: one story of the Bourbon Trail. Yeah, but there are

1287
01:07:47,840 --> 01:07:51,040
Speaker 1: so many more since the trail. Yes, oh, we we

1288
01:07:51,160 --> 01:07:53,520
Speaker 1: really recommend I if you like bourbon and if you're

1289
01:07:53,520 --> 01:07:56,600
Speaker 1: able to, we very much recommend going. Everyone that we

1290
01:07:56,720 --> 01:08:00,400
Speaker 1: met there was so open and light full and just

1291
01:08:00,480 --> 01:08:03,560
Speaker 1: excited about what they were doing and knowledgeable and yeah,

1292
01:08:03,960 --> 01:08:09,000
Speaker 1: we had a fantastic time at Woodford Reserve and Buffalo Trace.

1293
01:08:09,720 --> 01:08:13,080
Speaker 1: And I'm determined. I don't know about you, Lauren, but

1294
01:08:13,120 --> 01:08:15,320
Speaker 1: I'm determed to get that free T shirt. If you

1295
01:08:15,400 --> 01:08:19,160
Speaker 1: fill out the Carbon Trail passport, you get a free

1296
01:08:19,160 --> 01:08:20,400
Speaker 1: T shirt at the end. I don't even know what

1297
01:08:20,479 --> 01:08:23,280
Speaker 1: it looks like. I'm not sure I care. I just

1298
01:08:23,479 --> 01:08:25,880
Speaker 1: want it. You just want it, I do so. But

1299
01:08:26,000 --> 01:08:27,840
Speaker 1: that means we'll have to return to these places because

1300
01:08:27,880 --> 01:08:33,080
Speaker 1: we didn't have Oh no, I know, tragedy of tragedies. Well,

1301
01:08:33,160 --> 01:08:38,960
Speaker 1: whatever will we do? Well right now, we're going to

1302
01:08:39,320 --> 01:08:42,800
Speaker 1: wrap this episode up soonish, but first we're going to

1303
01:08:42,920 --> 01:08:45,200
Speaker 1: take one more quick break for a word from our sponsor,

1304
01:08:55,360 --> 01:08:58,760
Speaker 1: and we're back. Thank you sponsored, Yes, thank you. Also, oh,

1305
01:08:58,960 --> 01:09:02,920
Speaker 1: thank you again so much to Joanne and to Eddie

1306
01:09:03,080 --> 01:09:06,559
Speaker 1: and all of the people at Wild Turkey who made this, uh,

1307
01:09:06,800 --> 01:09:09,760
Speaker 1: this this tour and this interview happened. Also, thank you

1308
01:09:09,880 --> 01:09:11,840
Speaker 1: to to Dylan and you heard uh you heard our

1309
01:09:11,880 --> 01:09:14,560
Speaker 1: superproducer Dylan in the audio there of the interview for

1310
01:09:14,840 --> 01:09:17,040
Speaker 1: for for a couple of seconds. Um. And he he

1311
01:09:17,200 --> 01:09:20,479
Speaker 1: was our our constant, constant companion on on the s

1312
01:09:20,479 --> 01:09:23,519
Speaker 1: Bbourbon Trail. Couldn't have couldn't have done it without him. Um.

1313
01:09:24,320 --> 01:09:29,439
Speaker 1: Also Also hey, thanks to uh listener Tom B from Twitter.

1314
01:09:29,640 --> 01:09:32,320
Speaker 1: I I assume he exists other places, but he contacts

1315
01:09:32,400 --> 01:09:35,439
Speaker 1: us frequently through Twitter for sending us some bourbon. It

1316
01:09:35,600 --> 01:09:37,760
Speaker 1: was like waiting for us when we got here. Yeah,

1317
01:09:37,760 --> 01:09:40,000
Speaker 1: and the timing was really interesting because we had just

1318
01:09:40,200 --> 01:09:42,559
Speaker 1: been on that field trip. Yeah, and we got back

1319
01:09:42,560 --> 01:09:45,519
Speaker 1: and there was more bourbon. We're like, I guess this

1320
01:09:45,640 --> 01:09:50,320
Speaker 1: is our life now. Our diets just bourbon, just bourbon,

1321
01:09:50,439 --> 01:09:55,320
Speaker 1: Bourbon themed things, Bourbon chocolates that counts as a food group,

1322
01:09:55,520 --> 01:10:00,919
Speaker 1: urban ice cream, bourbon donuts. I'm pretty sure it's just sweets,

1323
01:10:01,720 --> 01:10:06,680
Speaker 1: fried foods and other meats and bourbon. That's what we've

1324
01:10:06,720 --> 01:10:11,920
Speaker 1: been living off of. But yeah, I think we have been.

1325
01:10:12,160 --> 01:10:14,280
Speaker 1: But but thank you to all of those lovely humans

1326
01:10:14,320 --> 01:10:18,320
Speaker 1: for making that happen, and this brings us to listen.

1327
01:10:18,479 --> 01:10:27,559
Speaker 1: There's a wild hand gesture there was, and producer Dylan

1328
01:10:27,600 --> 01:10:29,640
Speaker 1: got in on the wild gesticulation as well. There's some

1329
01:10:29,680 --> 01:10:34,400
Speaker 1: really good Muppet arms out there, all right, Sam wrote,

1330
01:10:34,960 --> 01:10:36,760
Speaker 1: I listened to your episode on garlic and had to

1331
01:10:36,800 --> 01:10:40,320
Speaker 1: share a story. Liberian recipes really include garlic, even though

1332
01:10:40,360 --> 01:10:42,439
Speaker 1: it grows easily in that region and it is found

1333
01:10:42,479 --> 01:10:45,599
Speaker 1: in every market. In fact, my local market sometimes had

1334
01:10:45,680 --> 01:10:49,320
Speaker 1: no grown food other than garlic, peppers, and onions. Eventually

1335
01:10:49,320 --> 01:10:51,879
Speaker 1: I realized the strangeness of this and asked my Liberian

1336
01:10:51,960 --> 01:10:54,920
Speaker 1: friends what they used garlic four They said they crush

1337
01:10:55,000 --> 01:10:57,000
Speaker 1: it and rub it on their babies to protect them

1338
01:10:57,040 --> 01:10:59,840
Speaker 1: from witches. And why what was I using it for?

1339
01:11:00,120 --> 01:11:03,519
Speaker 1: Or clearly they've been aware of the potential medicinal benefits

1340
01:11:03,880 --> 01:11:08,839
Speaker 1: of massage and garlic and skin directly for centuries. Secondly,

1341
01:11:09,000 --> 01:11:11,120
Speaker 1: after listening to your spam episode, I want to tell

1342
01:11:11,160 --> 01:11:15,120
Speaker 1: you a little bit about Filipino breakfast. Pretty much, universally,

1343
01:11:15,560 --> 01:11:19,639
Speaker 1: Filipino breakfast is rice with brown garlic, synagogue, one egg

1344
01:11:19,840 --> 01:11:23,160
Speaker 1: and a portion of meat. That's even what McDonald sells

1345
01:11:23,240 --> 01:11:26,439
Speaker 1: here and other breakfast meals are mostly just for foreigners

1346
01:11:26,560 --> 01:11:28,640
Speaker 1: like me. The cool part of this is that the

1347
01:11:28,760 --> 01:11:32,160
Speaker 1: Tagalic word for egg eats log, so the breakfasts are

1348
01:11:32,280 --> 01:11:34,320
Speaker 1: named with that first happing, the meat in the second

1349
01:11:34,360 --> 01:11:37,760
Speaker 1: half being a condensed form of the word synagogue and

1350
01:11:38,000 --> 01:11:40,799
Speaker 1: eat log. So there's a lot of examples she gives.

1351
01:11:40,920 --> 01:11:44,680
Speaker 1: There's hots a lug, tops a log as log, and

1352
01:11:44,720 --> 01:11:48,560
Speaker 1: it's all like bacon, sausage, dried meat. So it's a

1353
01:11:48,640 --> 01:11:51,000
Speaker 1: fun and easy way to know exactly what you're ordering

1354
01:11:51,040 --> 01:11:56,280
Speaker 1: without asking. That is nice. I like those fucking pick

1355
01:11:56,320 --> 01:12:02,519
Speaker 1: out basic roots. I can make this an apartment too, Yes, fronto, Yes,

1356
01:12:03,160 --> 01:12:06,320
Speaker 1: all those are always delightful. Hots Log might be my

1357
01:12:06,400 --> 01:12:09,000
Speaker 1: favorite that that has hot dog in it, and I

1358
01:12:09,120 --> 01:12:14,400
Speaker 1: did try weekends ago. I have this list of foods

1359
01:12:14,439 --> 01:12:17,080
Speaker 1: that I've never tried that we talked about on this show,

1360
01:12:17,760 --> 01:12:19,560
Speaker 1: and I make it a point to go out and

1361
01:12:19,640 --> 01:12:22,880
Speaker 1: try them. And I finally tried um s Fama subi

1362
01:12:23,640 --> 01:12:28,400
Speaker 1: and um loco moco. They're delicious. The photographs looked terrific.

1363
01:12:28,720 --> 01:12:33,160
Speaker 1: I was watching it again. I always think of the

1364
01:12:33,280 --> 01:12:35,759
Speaker 1: horror movie I was watching when I tried a food.

1365
01:12:36,560 --> 01:12:38,880
Speaker 1: This is not my surprised face and we should have

1366
01:12:38,960 --> 01:12:43,560
Speaker 1: like a bonus segment horror movie. Was any watching it?

1367
01:12:43,760 --> 01:12:48,960
Speaker 1: Was it? There? You go, Anna wrote, just listened to

1368
01:12:49,120 --> 01:12:51,760
Speaker 1: your fifty shapes pasta episode and you left out a

1369
01:12:51,960 --> 01:12:58,880
Speaker 1: very important pasta shape Texas should have known. You can

1370
01:12:58,960 --> 01:13:02,439
Speaker 1: find this state shaped pasta in most Texas grocery stores

1371
01:13:02,520 --> 01:13:05,920
Speaker 1: and on the internet. For some reason, Texas shaped food

1372
01:13:06,080 --> 01:13:09,120
Speaker 1: is very popular in the lone Star state. Many hotels

1373
01:13:09,160 --> 01:13:11,960
Speaker 1: serve Texas shaped waffles, you can buy cookie cutters and

1374
01:13:12,040 --> 01:13:14,880
Speaker 1: cake pans to make Texas shaped baked goods, and the

1375
01:13:15,000 --> 01:13:19,519
Speaker 1: Texas State Fair is apparently a Texas shaped food extravaganza.

1376
01:13:20,040 --> 01:13:22,920
Speaker 1: Plenty of non food items also come in state shapes.

1377
01:13:23,280 --> 01:13:25,080
Speaker 1: I was born and raised in Texas, and I never

1378
01:13:25,200 --> 01:13:27,720
Speaker 1: realized this was weird until I went to college and

1379
01:13:27,840 --> 01:13:31,080
Speaker 1: heard out of state students comment on it. Basically, Texas

1380
01:13:31,200 --> 01:13:33,640
Speaker 1: is so obsessed with itself that anything that can be

1381
01:13:33,760 --> 01:13:37,960
Speaker 1: Texas shaped is Texas shaped. Doesn't surprise me at all. No,

1382
01:13:38,640 --> 01:13:42,960
Speaker 1: not one bit. There are some Georgia shaped things, but

1383
01:13:43,040 --> 01:13:46,680
Speaker 1: I've never seen like a Georgia shaped waffle. No. Um,

1384
01:13:46,800 --> 01:13:48,519
Speaker 1: we didn't, I mean we didn't even touch on all.

1385
01:13:48,600 --> 01:13:54,280
Speaker 1: The superhero character shaped pastas are Disney character shaped pastas

1386
01:13:54,280 --> 01:13:56,800
Speaker 1: because this is what that reminds me of, um, like

1387
01:13:56,840 --> 01:13:58,679
Speaker 1: when you go to Disney World and everything is shaped

1388
01:13:58,720 --> 01:14:01,599
Speaker 1: like Mickey Mouse. Sure, Texas is like a theme park

1389
01:14:01,640 --> 01:14:04,719
Speaker 1: in its own way. It is. That's Oh that's interesting,

1390
01:14:05,040 --> 01:14:07,600
Speaker 1: it is, isn't it. Yeah. Yeah. When she wrote that in,

1391
01:14:07,720 --> 01:14:12,519
Speaker 1: I was like, of course, of course, h yeah. Well,

1392
01:14:12,960 --> 01:14:16,200
Speaker 1: thank you so much to them for writing in. Yes,

1393
01:14:16,400 --> 01:14:19,559
Speaker 1: and you two can write us our emails food Stuff

1394
01:14:19,560 --> 01:14:21,840
Speaker 1: at house stuff works dot com. You can also find

1395
01:14:21,960 --> 01:14:26,760
Speaker 1: us on social media maybe, yeah, no, definitely we're We're

1396
01:14:26,840 --> 01:14:30,320
Speaker 1: on Facebook and Twitter at food stuff hs W and

1397
01:14:30,520 --> 01:14:34,760
Speaker 1: also on Instagram at food Stuff. We hope to hear

1398
01:14:34,800 --> 01:14:38,639
Speaker 1: from you. Thanks again to our super producer Dylan Fagin.

1399
01:14:39,120 --> 01:14:40,640
Speaker 1: Thanks to thanks to you for doing a bunch of

1400
01:14:40,760 --> 01:14:42,920
Speaker 1: editing work on on this. On this episode, Annie, well

1401
01:14:43,000 --> 01:14:46,400
Speaker 1: we did record a lot of audio. We that's very true.

1402
01:14:47,360 --> 01:14:49,320
Speaker 1: Thanks to you for listening, and we hope that lots

1403
01:14:49,360 --> 01:14:50,680
Speaker 1: more good things are coming your way