WEBVTT - From Wall Street to Flavored Whiskey

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<v Speaker 1>This is Bloomberg Business Week with Carol Messer and Tim

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<v Speaker 1>Stenebek on Bloomberg Radio.

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<v Speaker 2>Well you might remember that last week on the show,

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<v Speaker 2>we were joined by Anne Muccharie Mukerjee excuse me, CEO

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<v Speaker 2>of Preno Ricard North America. It's the huge liqueur company

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<v Speaker 2>that owns beefeed Or Jamison, Malibu and Moore. They also

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<v Speaker 2>recently acquired Screwball Whiskey. It's a company that makes peanut

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<v Speaker 2>butter whiskey. And you might be scratching your head saying

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<v Speaker 2>who wants to drink peanut butter whiskey, Well, it turns

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<v Speaker 2>out a lot of people do. Mukerjee told us that

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<v Speaker 2>the US consumer absolutely loves flavored whiskey, and flavored whiskey

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<v Speaker 2>is our next guest Specialty. Amani McCauley is the co

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<v Speaker 2>founder of Duke and Dame. It's a spirits company that

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<v Speaker 2>makes salted caramel flavored whiskey. Amani, good to have you

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<v Speaker 2>back with us.

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<v Speaker 3>Good evening, Thank you so much, happy to be here.

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<v Speaker 2>I should know you came bearing gifts, which we'll get

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<v Speaker 2>to in just a minute, but before we do, and

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<v Speaker 2>we got plenty of time with you so we're really lucky.

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<v Speaker 2>Give us an idea of your journey because we were

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<v Speaker 2>talking a little earlier. Uh, you survived the financial crisis,

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<v Speaker 2>worked on Wall Street, found yourself in Australia. Now you're

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<v Speaker 2>distilling salted carmel whiskey in Florida. How did you get there?

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<v Speaker 3>You know, I was in finance here in New York,

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<v Speaker 3>and you get to a certain point where you just,

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<v Speaker 3>you know, you have to really think about what that

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<v Speaker 3>next adventure is going to be, you know. And yeah,

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<v Speaker 3>I knew finance had kind of run its course and

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<v Speaker 3>I just needed to work different parts of my brain

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<v Speaker 3>needed a different challenge. I wanted to go to go

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<v Speaker 3>build something, and so you know, I left. I had

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<v Speaker 3>no plans. When I left, I took some time off

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<v Speaker 3>just to kind of.

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<v Speaker 2>How many years were you on Wall Street?

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<v Speaker 3>Eleven years?

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<v Speaker 2>Okay, eleven years? So you know, I did my time, Okay,

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<v Speaker 2>so sorry, I interrupted, no plans.

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<v Speaker 3>No plans some times just to kind of decomps. Traveled

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<v Speaker 3>a little bit, and I ended up in Miami hanging

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<v Speaker 3>out with a buddy of mine, Chima Bury, who fast

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<v Speaker 3>forward became my business partner and co fed of Duke

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<v Speaker 3>and Dame but you know, we having one of those

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<v Speaker 3>conversations at a bar, like, hey, man, what are you

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<v Speaker 3>gonna do next. I'm like, you know, I'm not sure.

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<v Speaker 3>I'm want to take my time and figure it out.

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<v Speaker 3>And he says, hey, you know, I had this crazy

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<v Speaker 3>idea a few years ago about making a whiskey that

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<v Speaker 3>kind of tastes like sugar Daddy or like where there's

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<v Speaker 3>original And I go, huh, that's interesting. Not thinking anything

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<v Speaker 3>of it, right, you know, you just it's just you know,

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<v Speaker 3>drink buddy talk, right, And but you know, I had time,

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<v Speaker 3>I didn't have a job, and started looking into it.

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<v Speaker 3>And I think maybe a week or two later, we

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<v Speaker 3>went to a distillery. We spent four hours at this

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<v Speaker 3>distillery just asking every question under the sun, learning about

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<v Speaker 3>the process of whiskey making, et cetera. And and we

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<v Speaker 3>walked out of that building that day looked at each

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<v Speaker 3>other like, huh, maybe this isn't as impossible as we

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<v Speaker 3>might have thought a week or two ago. And from

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<v Speaker 3>there we just kind of jumped into it, started doing

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<v Speaker 3>more research. You know, we we're drinking, buddy, so we

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<v Speaker 3>we we drank a lot, right, and we we kind

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<v Speaker 3>of knew what we like. But we also one thing

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<v Speaker 3>we noticed about the flavored whiskey space was that a

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<v Speaker 3>lot of the offerings, and it was really starting to

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<v Speaker 3>become a category back then too, a lot of the offerings,

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<v Speaker 3>you know, a lot of consumers thought they were overly

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<v Speaker 3>sweet syrapy, some had an artificial aftertaste to them, you know,

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<v Speaker 3>they weren't really you know, you don't come home after

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<v Speaker 3>long day at work and want to curl up by

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<v Speaker 3>the fireplace with a you know, right, And so we thought, well,

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<v Speaker 3>wait a bitte, Why why do you have to give

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<v Speaker 3>up quality just because you want to want a little

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<v Speaker 3>flavor in your whiskey? Right?

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<v Speaker 1>Like?

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<v Speaker 3>Why can't you have a whiskey that gives you the

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<v Speaker 3>same complexity and balance you would find in a higher

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<v Speaker 3>end bourbon or sky? And why can't you have a

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<v Speaker 3>whiskey that actually makes you smile when you drink it?

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<v Speaker 3>You know, most of the time you take a shot

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<v Speaker 3>of any spirit, you kind of do that little whiskey

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<v Speaker 3>face or cringe. But that was really the questions. Those

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<v Speaker 3>were really the questions we asked ourselves, and we set

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<v Speaker 3>out to create Duke and Dame to answer those questions.

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<v Speaker 4>One thing that is so interesting to me about your

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<v Speaker 4>journey is the point that you make that you had

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<v Speaker 4>the headspace to think about it. I mean, not a

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<v Speaker 4>lot of people have the luxury of that view, and

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<v Speaker 4>it's great that you recognize that that's part of the process,

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<v Speaker 4>but one for yourself. But the thing I'm really interested

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<v Speaker 4>in is what was the thing that made you think.

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<v Speaker 1>This is it?

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<v Speaker 4>Because a lot of people have a lot of drinking

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<v Speaker 4>buddies that have a lot of conversations in bark and

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<v Speaker 4>those ideas are better left in a bar.

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<v Speaker 3>You know, that's a great question. I mean that that

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<v Speaker 3>point came probably two and a half months later. So

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<v Speaker 3>I left Miami and came back to New York. And

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<v Speaker 3>at that point it was still this crazy idea my

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<v Speaker 3>good buddy had and I was exploring other opportunities. But

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<v Speaker 3>at the same time we were prototyping. So we had

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<v Speaker 3>our kitchens, you know, Chima and Miami, Me and New

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<v Speaker 3>York kind of set up like chemistry labs. We're experimenting

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<v Speaker 3>with different types of whiskeys, different types of flavors. We're

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<v Speaker 3>calling each other every other day going through notes like

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<v Speaker 3>try one mile of this, try one mill of that,

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<v Speaker 3>you know, let's try more vanilla. Let's try more, you know,

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<v Speaker 3>just just you know, trying different different mixes and formulas,

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<v Speaker 3>and finally we hit one where we both were like,

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<v Speaker 3>oh wow, this is it?

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<v Speaker 2>Is it a secret?

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<v Speaker 3>Is what a secret?

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<v Speaker 2>The formula?

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<v Speaker 3>Of course, it's a secret us.

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<v Speaker 2>Just like a few of the ingredients in it.

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<v Speaker 3>Well, I mean it's it's I can tell you the

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<v Speaker 3>ingredients in it. It's one hundred percent corn whiskey base.

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<v Speaker 3>It includes a two year age bourbon, and it's one

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<v Speaker 3>hundred percent natural caramel flavor and aroma. And then you know,

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<v Speaker 3>we had a dash.

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<v Speaker 2>Of salt and that's it.

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<v Speaker 3>That's it. It's very simple, one hundred percent natural, nothing

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<v Speaker 3>artificial at all.

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<v Speaker 2>Do you do the distilling too, No.

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<v Speaker 3>So we don't own the distillery. We work with a

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<v Speaker 3>distillery partner, Jacksonville Floyd, and they know, you know, they

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<v Speaker 3>make they know how to make our formula, know how

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<v Speaker 3>to make our whiskey, and it's a it's a great product.

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<v Speaker 3>But just getting back to that story, so we have

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<v Speaker 3>this prototype, I think we called it at the time

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<v Speaker 3>code named Sugar Daddy because of the you know, the

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<v Speaker 3>sugar Daddy candies, right, the caramel candies and so uh,

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<v Speaker 3>you know. We took old whiskey bottles, scraped off the labels,

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<v Speaker 3>made batches and took them around to our friends and family,

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<v Speaker 3>and I think at that point we were still kind

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<v Speaker 3>of playing around, but the responses we received were just amazing.

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<v Speaker 3>And we get in the same response in Florida and

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<v Speaker 3>Miami and it blew us away. It's like, Wow, you

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<v Speaker 3>made that. This is awesome. Dude, dude, you have to

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<v Speaker 3>make this. You have to you have to sell this.

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<v Speaker 3>And we get on the phone like, dude, are you

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<v Speaker 3>hearing what I'm here. He's like, man, it's it's incredible.

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<v Speaker 3>What do you what do you think we should do?

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<v Speaker 3>What do you want to do? We were like in

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<v Speaker 3>a little pause and we say, you know what, screw it,

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<v Speaker 3>let's do it.

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<v Speaker 2>I love it. I love it.

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<v Speaker 3>He later I moved to Miami and we started the business.

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<v Speaker 2>So that's the the voice of Amanie. McCauley's the co

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<v Speaker 2>founder of Duke and Dame. He's with us right now

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<v Speaker 2>in the Bloomberg Interactive Broker's studio. Don't go anywhere, because

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<v Speaker 2>when we come back, we're going to continue our chat

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<v Speaker 2>with Amani and have a sample not just of the whiskey,

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<v Speaker 2>but also of a cocktail sangria that he brought. You're

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<v Speaker 2>listening to Bloomberg Business Week, and this is Bloomberg.

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<v Speaker 1>You're listening to Bloomberg Business Week with Carol Messer and

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<v Speaker 1>Tim Stenevek on Bloomberg Radio.

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<v Speaker 2>It is Bloomberg Business Week, Tim Stenevek and Jennifer Ryan

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<v Speaker 2>in for Carol Masser this afternoon. Very pleased to have

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<v Speaker 2>back with us. Before we were before we heard from Charlie,

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<v Speaker 2>we were speaking to him, and we're gonna get you

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<v Speaker 2>our conversation now. Immani McCauley is co founder of Duke

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<v Speaker 2>and Dame. He's with us in the Bloomberg Interactive Broker's studio.

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<v Speaker 2>They make a salted caramel flavored whiskey and we got

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<v Speaker 2>some in our hands right now, So tell us a

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<v Speaker 2>little bit about what we're gonna be sampling right now.

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<v Speaker 3>Yeah, we we'd love to have you try it. So,

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<v Speaker 3>you know, we we created Duke and dang really to

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<v Speaker 3>kind of bridge that gap between your hardcore whiskey enthusiast

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<v Speaker 3>on one end of the spectrum and you know, maybe

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<v Speaker 3>your whiskey haters or whiskey new comers on the other end,

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<v Speaker 3>we wanted a whiskey that could, right. We wanted a

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<v Speaker 3>whiskey that could be attractive and appealing to both. So

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<v Speaker 3>what you're going to notice in your first sip you're

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<v Speaker 3>get in that beautiful aroma, right.

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<v Speaker 2>I'm smelling. I mean it smells like a sugar daddy.

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<v Speaker 3>Yes, or where there's original, right, And so that really

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<v Speaker 3>brings in folks who may not like whiskey, maybe turned

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<v Speaker 3>off by whiskey. And you take that first sip, you

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<v Speaker 3>get in the caramel notes, maybe some vanilla mm hmm,

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<v Speaker 3>maybe some butterscotch mm hm. And what you notice it's

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<v Speaker 3>very smooth and what's missing that harsh whiskey.

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<v Speaker 4>Burd Yeah, it's very very smooth. So with a lot

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<v Speaker 4>of whiskey, if you're not used to it and you

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<v Speaker 4>don't like it, all you feel is the burn and

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<v Speaker 4>then all you say is no.

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<v Speaker 2>But you know what's nice. It's not sweet like I

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<v Speaker 2>here about.

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<v Speaker 4>It's not cloying exactly.

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<v Speaker 2>I imagine it's going to be like, you know, sweet

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<v Speaker 2>like a Starbucks striker.

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<v Speaker 3>Skin Dame only has one gram of sugar per serving, so.

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<v Speaker 2>It does have sugar, but it's flavored, yes for sure.

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<v Speaker 3>But it's one grammar sugar preserve and it's one hundred

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<v Speaker 3>percent natural. Now in your second sip, that's where the

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<v Speaker 3>magic happens. Now the bourbon notes become more pronounced, so

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<v Speaker 3>you should start getting more hints of oak, maybe some

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<v Speaker 3>spice on the back end, so you get this nice

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<v Speaker 3>layered taste profile that's pretty unique.

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<v Speaker 2>It is good.

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<v Speaker 4>It's it's really nice to just sip it. Oh yeah,

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<v Speaker 4>because you think caramel whiskets something like it's like an

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<v Speaker 4>alcohol pop or something and just knock it back, and

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<v Speaker 4>it's like, that's not the experience that you want to

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<v Speaker 4>be having.

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<v Speaker 3>This is definitely an elevated flavored whiskey making experience. So

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<v Speaker 3>you can sip it neat as you are now and

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<v Speaker 3>magic sipping it on the rock. So you know, people

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<v Speaker 3>love it just like that. But what I love about

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<v Speaker 3>Duke and Dame is how versatilid it. It blends well

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<v Speaker 3>with everything, all your traditional whiskey cottails, your old fashioned

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<v Speaker 3>and whiskey sours, and then things you might not even

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<v Speaker 3>think about, like a Duke and Day mohito for example,

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<v Speaker 3>or we make a French seventy five run. Well, no,

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<v Speaker 3>we replaced the run with duke and day blends well

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<v Speaker 3>with everything interesting. So what we have here is a

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<v Speaker 3>caramel apple sangria. Like, who would put a caramel whiskey

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<v Speaker 3>and sangria, Well we do.

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<v Speaker 4>You've probably had your sheriff c incria, right Spanish husband.

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<v Speaker 3>So this is two parts duke in Dame, three parts

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<v Speaker 3>pino grigio, and five parts apple cider. Garnish it with

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<v Speaker 3>some chopped apple slices.

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<v Speaker 2>It tastes dangerous, yes, meaning you could drink an entire

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<v Speaker 2>class of this drinking.

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<v Speaker 3>It's the holiday season.

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<v Speaker 4>That is something else.

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<v Speaker 3>You're going to be having friends and family over.

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<v Speaker 2>You're not going to be on the subway after drinking this.

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<v Speaker 3>You mixed up a quick batch of caramel apple sangria,

0:10:53.880 --> 0:10:55.480
<v Speaker 3>easy to make, and people love it.

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<v Speaker 2>That is good.

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<v Speaker 4>So I said earlier on the show, I am not

0:10:57.840 --> 0:11:00.000
<v Speaker 4>doing any cooking for Thanksgiving. I think I will be made.

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<v Speaker 2>So before we let you go, we got about a

0:11:03.840 --> 0:11:09.080
<v Speaker 2>minute left. Is this salted caramel whiskey the only product

0:11:09.120 --> 0:11:10.199
<v Speaker 2>you have out rest right now?

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<v Speaker 3>That's the only skew.

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<v Speaker 4>You know.

0:11:11.120 --> 0:11:14.360
<v Speaker 3>We really wanted to build the brand first, get people

0:11:14.880 --> 0:11:17.960
<v Speaker 3>you know, accustomed to do Condeme the brand, do Condame

0:11:18.000 --> 0:11:21.520
<v Speaker 3>the whiskey, loving it and then well you know we're

0:11:21.520 --> 0:11:24.120
<v Speaker 3>in the lab. Okay, you know we don't plan on

0:11:24.200 --> 0:11:27.640
<v Speaker 3>introducing twenty different flavors, right, We really want to be

0:11:27.679 --> 0:11:31.520
<v Speaker 3>thoughtful around In the same way that the caramel kind

0:11:31.520 --> 0:11:34.200
<v Speaker 3>of gives you that nostalgic feeling, it takes you back

0:11:34.200 --> 0:11:38.240
<v Speaker 3>to the Wather's original in your grandma's purse, right, we

0:11:38.280 --> 0:11:40.440
<v Speaker 3>want to make sure that everything we create kind of

0:11:40.480 --> 0:11:43.280
<v Speaker 3>gives you that, you know, brings you back the home feeling. Right,

0:11:43.320 --> 0:11:46.319
<v Speaker 3>So we're working on that. And you know, right now

0:11:46.480 --> 0:11:49.439
<v Speaker 3>all the rage are the ready to drink cocktails arts

0:11:50.440 --> 0:11:52.319
<v Speaker 3>and as you can see, Duke and Day make some

0:11:52.400 --> 0:11:55.360
<v Speaker 3>amazing cocktails, so you know we might develop one or

0:11:55.400 --> 0:11:55.760
<v Speaker 3>two of those.

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<v Speaker 2>Well, when you do, and even before that, come back

0:11:57.520 --> 0:12:00.600
<v Speaker 2>in business one more time. We love it when Amani

0:12:00.679 --> 0:12:02.480
<v Speaker 2>McCauley is the co founder of Duke and Dame with

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<v Speaker 2>us in the Bloomberg Interactive Brokeers Studio. Also a huge

0:12:05.000 --> 0:12:09.000
<v Speaker 2>thank you too, Jennifer Ryan on the Equality team for

0:12:09.160 --> 0:12:11.800
<v Speaker 2>stepping into Carol's shoes this afternoon. Thank you so much

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<v Speaker 2>for joining us.

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<v Speaker 4>Thank you very much for letting me on