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Speaker 1: Hey, what up?

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Speaker 2: Stud Gottlieb Special edition of All Ball Keeper's Heart Whiskey.

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Speaker 2: You're like man Keeper's Heart Whiskey. How is all Ball

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Speaker 2: gonna work with Keeper's Heart Whiskey? It's really really simple, Okay.

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Speaker 2: When you have a new product, when you have a business,

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Speaker 2: you have to figure out your niche. You have to

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Speaker 2: figure out what's special. You have to figure out how

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Speaker 2: you make things work. And one of the reasons that

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Speaker 2: most people in positions of leadership listen to podcasts is

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Speaker 2: not is because a success is translatable.

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Speaker 3: Right.

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Speaker 2: How Keeper's Heart Whiskey, an American made whiskey, has become

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Speaker 2: gone from niche to being so successful is amazing. How

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Speaker 2: they do it, how they build it, and if you

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Speaker 2: can take little nuggets from it and use it in

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Speaker 2: if you're a coach, whatever team you coach, if you're

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Speaker 2: a player and being a player, or if you're simply

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Speaker 2: a businessman, here's how you.

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Speaker 4: Well.

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Speaker 5: Patty, honored to be here, Doug, great to have your here.

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Speaker 4: Okay, So where does Keeper's Heart like? What is the niche?

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Speaker 4: What have you guys been able.

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Speaker 3: To create here a unique, great question.

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Speaker 6: We have been able to create a new style of

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Speaker 6: whiskey that didn't exist until four years ago when we

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Speaker 6: created Keeper's Heart.

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Speaker 3: And what we do here is we bring the best

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Speaker 3: of Irish whiskey, which is known for me.

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Speaker 6: Smooth and rich and full body, with the best of

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Speaker 6: American whiskey, which is known for being oh you robust.

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Speaker 6: So up until now we've been sourcing Irish whiskey, sourcing

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Speaker 6: American whiskey, Bourbon and Bride and Brian Nation our mass

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Speaker 6: consenter x Master instead of from Jamison n West.

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Speaker 3: Military stolen from Marland, brought.

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Speaker 6: In Minnesota, and it's been making these beautiful blends that

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Speaker 6: I have been winning a ton of awards because it

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Speaker 6: delivers a really unique stuff, a unique favorite profile. And

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Speaker 6: you're actually coming at the perfect time for us, because

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Speaker 6: we are literally launching this week.

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Speaker 3: Our launch party is next Friday.

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Speaker 6: Our first whiskey that has made one hundred percent at

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Speaker 6: the distillery in those great, great big pot stills behind us,

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Speaker 6: and it's American pot steelsy.

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Speaker 4: How long is this that pasts just for the postills.

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Speaker 6: So we've been patiently waiting for the last four years,

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Speaker 6: four plus years. Brian put the barrels down. As soon

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Speaker 6: as we opened our doors. We made the spirit in

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Speaker 6: those pot stills, which is the quintessential Iris style. If

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Speaker 6: you go to Ireland, most distillaries have these beautiful trip

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Speaker 6: of pot stills. It's not coming in America. So that

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Speaker 6: for us from the division to create Ourish American whiskey.

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Speaker 6: So today we're really excited to be rolling it off

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Speaker 6: and you're one of the first people that's gonna get to.

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Speaker 4: Try it, So help me out.

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Speaker 5: So why does it take four an ad to go

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Speaker 5: from you open, you started and now again? I love

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Speaker 5: it because that's like building a college batshell program.

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Speaker 3: It takes time.

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Speaker 5: Everybody wants like this, Yeah, which you gotta build up culture,

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Speaker 5: you gotta build up word.

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Speaker 4: What do you have to build up in that one happening?

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Speaker 6: That's that's the beauty of whiskey. You have to be patient.

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Speaker 6: It takes time to get it right. Technically, you don't

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Speaker 6: have to wait four years. You can go as early

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Speaker 6: as three years. Legally you have to be at least

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Speaker 6: three years old to be recognized to whisky, as the

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Speaker 6: age been.

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Speaker 3: Three years in the marrow. First four years just film right.

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Speaker 3: We were kind of tasting it along the way. The

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Speaker 3: first couple of years.

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Speaker 6: The Wood character was really driving a lot of the

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Speaker 6: flavor profile. And over the last year you're getting the hot,

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Speaker 6: still new made spirit that's really coming to the four

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Speaker 6: that delivers this unique, beautiful, creamy menfield full of.

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Speaker 3: Flavor fruit character that is really unique.

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Speaker 6: So four years first was the perfect battles could have

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Speaker 6: gone a little bit younger, but we're going to be

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Speaker 6: just right.

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Speaker 5: So I do wonder again, this may be an outside

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Speaker 5: of the box question, okay, but it reminds me on.

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Speaker 4: Some level of like a band, right when you get together.

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Speaker 5: You want to be artists, you want to play your

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Speaker 5: own music, and yet if you want to sell music,

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Speaker 5: if you want to play music that's on the radio,

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Speaker 5: sometimes you have to skew over.

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Speaker 4: More towards a poppy sound than an indie sound. And

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Speaker 4: whatever genre it is, when it's wrap and its.

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Speaker 5: Super super hardcore underground, it gets to mainstream, it gets

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Speaker 5: a little lighter.

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Speaker 4: What about whiskey, it's selling risky.

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Speaker 7: Do you have to I don't mean sell your worlds,

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Speaker 7: but you have to adjust it to the American tongue

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Speaker 7: in order to make it really successful selling wise?

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Speaker 3: Yeah, again, great question. You know there is people think

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Speaker 3: of whiskey as whiskey. Yeah, but the world of whiskey

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Speaker 3: is so diverse.

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Speaker 6: Caters for so many different pockets, you know, whether you're

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Speaker 6: starting in Scotland or with Irish whiskey.

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Speaker 3: And American whisky gits outs so.

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Speaker 8: Many different styless Berman ry I have single mad but

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Speaker 8: now now potstill and every style has a unique flavor

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Speaker 8: combination that appeals to a certain type of.

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Speaker 5: But but again, like without mentioning the name brands, yeah,

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Speaker 5: America that you're used to it something you already mentioned, Yeah,

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Speaker 5: is there is there one style that traditionally sells better bourbon.

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Speaker 3: Bourbon is is king in court in America? Ry Is

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Speaker 3: is a far second.

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Speaker 7: What's the difference in the two and how are they?

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Speaker 7: How are they how are they created?

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Speaker 4: And it taste?

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Speaker 6: Yeah, one of the biggest differences is purely indeed a gredients.

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Speaker 3: You know, to be a bourbon you have to be

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Speaker 3: at least fifty corn with rye. Ry is the.

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Speaker 6: Major eonent, and corn gives a really distinct flavor profile.

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Speaker 6: It's the sweet one of floral character that is really

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Speaker 6: synonymous with the burn styles. So you've got to be

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Speaker 6: fifty one percent born, You've got to be aged and matured,

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Speaker 6: in virgin oak casts in Ireland and Scotland we use

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Speaker 6: experban casts or casts have had a different spirit in them.

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Speaker 6: Americans very much, it has to be virgin oak, fresh,

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Speaker 6: brand new.

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Speaker 3: It has to be aged for a minimum of three years.

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Speaker 6: The different distillation to being pot stills or column stills

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Speaker 6: like these worlds are the ones in the corner, but

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Speaker 6: that is.

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Speaker 3: What defines bur Rye. Similarly has to be h three years.

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Speaker 6: But the majority of the Nashville or the ingredients is

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Speaker 6: the rise here and we get over fifty one percent,

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Speaker 6: and believe it or not, that generates a massive difference

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Speaker 6: in flavor. Sure, and the American palette, you know, the

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Speaker 6: mainstream music that they love is Burned because it's strong,

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Speaker 6: it's a punchy and has a really distinctive aroma and

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Speaker 6: character and flavor that he loves.

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Speaker 3: What we're about, the music we make is is kind

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Speaker 3: of a hybrid.

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Speaker 6: We're bringing styles of music that people would never think

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Speaker 6: of bringing together.

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Speaker 3: Because the Irish is known for being smooth and meadow

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Speaker 3: bourbon Is is.

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Speaker 6: Kind of hard, fast and furious, and I think come to.

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Speaker 3: Night people are well, what, I don't think that would work.

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Speaker 6: But when you've got a mouse to the center that's

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Speaker 6: recognized as the best in the world. He's able to

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Speaker 6: bring those flavors, those notes got music together and create

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Speaker 6: a grand new style which is winning finds and it's

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Speaker 6: frightening delicious.

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Speaker 4: Honestly, you took the question and then you've blend it

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Speaker 4: into your answer.

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Speaker 3: Beautiful.

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Speaker 4: Okay, now here's where I can really use your help.

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Speaker 4: Let's say I'm gonna order this. Yeah, Okay, I go

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Speaker 4: to the bar, I saddleite. What can I order? That

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Speaker 4: doesn't make me sound like I have no idea what

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Speaker 4: I'm talking? Do I just order it meat?

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Speaker 3: Do I order it? Old fashioned? Like? What is the what?

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Speaker 4: How can I order it?

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Speaker 5: Where anyone who drinks whiskey or anyone who hoots still

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Speaker 5: whiskey es quescially says that guy knows what you just doing.

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Speaker 4: They don't ask you questions.

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Speaker 6: Again, I think there's there's almost two answer stock question

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Speaker 6: and there's.

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Speaker 3: The old world right back in the day, and.

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Speaker 6: Whether you're talking about again Irons, Scotch American to certain extent,

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Speaker 6: if you went into a bar and you bordered it

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Speaker 6: not niche or not on the rocks, put in a cocktail,

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Speaker 6: people would pull off their chair and almost kick it out

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Speaker 6: at the bar.

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Speaker 3: Sure, and I'll channel Brian arms Stiller.

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Speaker 6: He always adequately puts it in the fact that you

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Speaker 6: are supposed to enjoy it exactly how you enjoyed were

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Speaker 6: We shouldn't tell you how you should drink it, now

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Speaker 6: we could.

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Speaker 4: I got I understand it, understand it.

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Speaker 5: But you know, like in the basketball world, like if

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Speaker 5: you use terms that our basketball terms, like we spot

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Speaker 5: a phony.

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Speaker 6: Yeah, right, What I would say is, if you're playing

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Speaker 6: fifty bucks for bottle whisky, you want to take as

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Speaker 6: much of it as you kind of right, if you're

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Speaker 6: talking about a twenty dollars, it's like the cheaper the whiskey.

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Speaker 3: Then you can add like, okay, well.

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Speaker 6: I can try mixed and a different flavors, but to

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Speaker 6: get the full flavor experience, it's always good to try neat.

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Speaker 6: It does give you the full character, but when you

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Speaker 6: had an ice cube, it actually takes a layer of

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Speaker 6: the alcohol away and also deliberate traditional notes. So I'm

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Speaker 6: all the favorite. So first time ever you want to

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Speaker 6: kind of really get the full whiskey in its full form,

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Speaker 6: A little neat sap is good, and then.

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Speaker 3: On the rocks it just takes a little bit of

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Speaker 3: that punch away and some whiskeys work.

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Speaker 6: Really well in cocktails and if you like the cocktails.

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Speaker 6: So what you're drinking is an old fashion. Yeah, that's

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Speaker 6: literally ninety eight percent whiskey. So it's a cocktail, but

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Speaker 6: it's a whiskey cocktail. Basically, the recipe is there's a

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Speaker 6: little bit of sugar syrup, there's a twenty little bit

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Speaker 6: of bitters, and it's all whiskey. So you don't come

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Speaker 6: across as somebody doesn't know anything if you're ordering a good.

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Speaker 3: Old fashion, but go probably whiskey.

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Speaker 4: So one of the things I've learned. So I've been

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Speaker 4: in Wisconsin for fifteen months.

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Speaker 5: Yeah, the level that since what they call them Wisconsin Fashion,

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Speaker 5: which you can have with either sweet branching yeah or

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Speaker 5: sour in the miss let.

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Speaker 3: Yeah. How are you finding it?

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Speaker 4: I mean like, look, I mean I'm not gonna lie

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Speaker 4: to yet. Like a sweet one does go down really easy.

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Speaker 4: But then you look around and you're like, did I

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Speaker 4: just order a gimlet?

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Speaker 5: It's pretty easy, and I just you know, look, I'm

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Speaker 5: okay with myself and not you know, there's other I'll

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Speaker 5: drink a Celtsia drink.

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Speaker 4: Every now and again.

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Speaker 5: Yeah, right, sure, But I if I sat at the bar,

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Speaker 5: I'm gonna am I gonna get laughed at if I

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Speaker 5: order Wisconsin old Fashion Sweet.

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Speaker 6: Definitely not in Wisconsin, in Minnesota, in Minnesotesota, that's.

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Speaker 3: A good question. I think.

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Speaker 6: I'm obviously from Ireland living in Minnesota for the last

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Speaker 6: few years, and every now and again I kind of

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Speaker 6: hear at bag.

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Speaker 3: In Wisconsin fashon. I've only had gotten to try it

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Speaker 3: a few times. It's very different. Yes, it's much sweeter start,

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Speaker 3: it's much easier to drink.

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Speaker 6: Yes, But I think in Minnesota they'll be like, we

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Speaker 6: can do that for you, but try our Minnesota oh Fashion.

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Speaker 5: Okay, get more here from Ireland, Ireland, Scotland.

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Speaker 4: What about the rivalry in the whiskey.

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Speaker 6: It's been an interesting one that goes back centries. Sure,

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Speaker 6: the debate goes back to who actually invented whiskey.

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Speaker 3: Scott's Well will say it was it was them, but Sorrish,

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Speaker 3: we know it was it was the Irish. We have

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Speaker 3: proof goes back.

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Speaker 4: To the fruit Well. I mean that's this is this

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Speaker 4: is eighty six.

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Speaker 3: We got the proof, so there's who started it.

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Speaker 6: The reality is when you go back centuries, like the

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Speaker 6: Irish dominated the world with whiskey for for years. This

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Speaker 6: is pre pre prohibition. We were king of the world

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Speaker 6: in whiskey terms. We were supplying most of America with whiskey.

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Speaker 1: Jamison was, you know, was the big brind back in

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Speaker 1: the seventeen eighteen hundreds, and the whiskey industry in Ireland

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Speaker 1: almost disappeared over a few years thanks to you guys

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Speaker 1: and the crazy laws you brought into pro mission.

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Speaker 3: We had a little fight with our.

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Speaker 6: English neighbors the Civil War, and we weren't great at

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Speaker 6: kind of planning for the future, so our industry almost

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Speaker 6: could completely wiped out. There's three desceneries left after pro

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Speaker 6: mission and going into the sixties, seventies, eighties, and we

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Speaker 6: saw amazing resurgence again thanks to largely to Jamison. But

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Speaker 6: there's always been this rivalry because the Scots, like the Scotts,

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Speaker 6: they like to appreciate whiskey with kind of a smoky flavor.

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Speaker 6: So if you ever had Scotch, it's double distilled. Usually

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Speaker 6: it's peded in terms of the barley, and it gives

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Speaker 6: you know, some some more subtle hints of smoke, some

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Speaker 6: it's just like you're eating a piece of a piece

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Speaker 6: of turf.

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Speaker 3: Yes, I say that.

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Speaker 6: You know, we use turf to heat our houses, not

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Speaker 6: our whiskey. So we like our whiskey smooth, triple the

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Speaker 6: stills and that that's kind of carried through to what

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Speaker 6: we're doing today with with Keeper's Heart.

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Speaker 3: So I love a good Scotch, but I buy default.

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Speaker 3: I'm a nurse drinkers.

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Speaker 5: Last thing that I've learned is that Guinness is different

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Speaker 5: and better.

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Speaker 4: The closer you are to where it's produced. Right, That's

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Speaker 4: what everybody says, Right, the closer yard of that, you're

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Speaker 4: the best. Yeah, is whiskey than.

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Speaker 3: It's not? It's not.

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Speaker 6: My wife actually works for Guinness, very prioritism you'll cover,

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Speaker 6: So I know for a fact that, yes, when.

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Speaker 3: I got home, it was ever like they want the lottery.

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Speaker 6: Yeah, So Guinness at home tastes like incredible, it's magic.

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Speaker 6: And the glass whiskey travels because the moment you put

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Speaker 6: it in a bottle, it stops agent. So you know

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Speaker 6: they've they've found bottles in the Titanic that we're buried

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Speaker 6: at sea first for decades and pop them open.

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Speaker 3: Taste it just as good as the fresh as the

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Speaker 3: day went into the bottle. So the moment you put

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Speaker 3: it in a bottle, it's it's a lever age. Then

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Speaker 3: don't put it in the sunlight. I don't expose it

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Speaker 3: to the extremes.

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Speaker 4: For you're kind of your safe for for life is

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Speaker 4: your other Okay, last thing we have.

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Speaker 7: We have three different Then we have the Irish whiskey,

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Speaker 7: Irish Bourbon, the Irish American, and then we have the potsta.

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Speaker 4: Yeah okay, let's say that you can't do the triple header.

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Speaker 7: Yeah, you can't do one. You have I know you

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Speaker 7: have more, but there's one bottle you're gonna give as

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Speaker 7: a gift for Christmas. You're gonna bring to that Christmas

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Speaker 7: party for your boss. Yeah, which isn't why.

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Speaker 3: So the great thing about the portfolio that we have

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Speaker 3: is you can kind of lean into what you like.

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Speaker 6: So if you're if I know you're an Irish whiskey drinker, dog,

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Speaker 6: this is gonna be your one because this is two

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Speaker 6: thirds are whisky, one third American rights.

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Speaker 3: She's got the spice of the right and the smoothest

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Speaker 3: of the ours.

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Speaker 6: It's like, oh, you're you're more of a bourbon drinker

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Speaker 6: you're gonna archist pratician the opposite.

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Speaker 3: It's two thirds bourbon, one third artists, really sweet caramel

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Speaker 3: character of of bourbon. But then if I know that,

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Speaker 3: you know, I really like you as a boss because

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Speaker 3: you're a great boss, and you know.

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Speaker 6: You're you've done well for me, I'm gonna give you

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Speaker 6: something special that that's brand new, that that people haven't

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Speaker 6: tried yet.

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Speaker 3: We're not gonna give you the American blocks.

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Speaker 5: Which one is the Lingerie of And here's a let

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Speaker 5: me look Landrette. They had discussions with my with my

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Speaker 5: girlfriend right which is the by Lingree.

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Speaker 4: It's not really for her, it's like it's for you, but.

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Speaker 5: Yeah, like we're gonna share it, got it which is

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Speaker 5: the one to which it's a present for them.

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Speaker 4: But really, you're gonna you're you're gonna love.

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Speaker 6: That, I think because this is our newest baby, and

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Speaker 6: we're gonna do a tasting of all after this.

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Speaker 4: Which IM gonna film that tasting. We'll do it pre

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Speaker 4: pre and post post interviews, post interviews.

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Speaker 3: Any change. But I think this one because it's it's

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Speaker 3: our shiny new toy.

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Speaker 6: It's the one that has has brought me away because

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Speaker 6: it's so different before this came out.

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Speaker 3: This was my baby because I'm my Rish. I love Orish.

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Speaker 3: We drink this every day. This is my every day whisky.

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Speaker 3: This is my you know, every day and special occasions.

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Speaker 3: Dogs in town. We're gonna take the American pops that

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Speaker 3: and enjoy drinking.

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Speaker 4: Together, Daddy.

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Speaker 5: I can't say how much I look forward to tasting

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Speaker 5: all these more than anything.

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Speaker 4: Relationship and getting to know you, but also.

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Speaker 7: Getting to know your passion from what you do and

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Speaker 7: like you light up that you're talking about it.

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Speaker 4: I've learned more in the last twenty minutes than I

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Speaker 4: probably learned the last week.

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Speaker 3: I love learning stuff. The launch, as we say in

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Speaker 3: Ireland's here's guys all right.

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Speaker 2: That's it for a special edition of All ball My

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Speaker 2: Thanks to the folks, Thanks to Patty, Thanks to the

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Speaker 2: folks at Keeper's Heart Whiskey.

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Speaker 4: Keep listening. More great content coming.

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Speaker 2: A reminder of The Doug Gatlieb Show airs daily three to

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Speaker 2: five Eastern twelve two Pacific, Fox Sports Radio. iHeartRadio app

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Speaker 2: I'm Doug Gotlin