WEBVTT

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We can dim those lights now to, what is it, 40

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%? This is 25. It's already there. Oh, it is?

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Yeah. You're looking for the ambiance again?

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I don't know. It's very relaxing. Oh, isn't it?

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Yeah. Wait till the misters come on. Yeah. I'm

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going to break out the bourbon in just a second.

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We have aromatherapy, too. The scents are going

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to start coming out. Oh, it's amazing. It's called

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Sean. No, no, no. I'm out. I'm out. I am out.

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All right, here we go. All right, so it's the

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first half of the Dudes Like Us podcast. It's

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May 20th. We have a special guest. We're super

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excited. We've got tons of history we're going

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to be learning today. I'm super excited about

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you guys. Me too. I'm pumped, man. Chuck, thank

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you for showing up and being engaged. Dudes Like

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Us, I'm Sean. I'm Paul. I'm Jeff. I'm Barry Brenninger.

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There you go. Very nice. Welcome to the podcast.

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We're happy to have you, man. Glad to be here.

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We're drinking bourbon. You know, it's kind of

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my favorite bourbon is I come over to your house.

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You open up your liquor cabinet. It's free. There

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you go. It's no better bourbon than free, right?

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Excellent. Excellent. Somebody else's bourbon

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is always the better bourbon. It always tastes

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better. It does. And we pride ourselves on our

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collection. So for those first -time listeners

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out there that have not heard the Dudes Like

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Us podcast before, we're a collection of dorks,

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essentially. We're average guys in our mid -50s,

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and we've been friends for a really long time.

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And it was just something that we... fell into

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and we had some extra equipment laying around

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and we just started investing in it and building

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it. And next thing you know, we're doing this

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thing and we're just shooting from the hip. We

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have no idea what we're doing. And we're just

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having fun doing it. Regardless whether this

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podcast goes anywhere or not, we have fun doing

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it. Of course, we want to go somewhere eventually.

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I don't know if we're ever going to get the Joe

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Rogan status, but God bless. That's the goal.

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That's the goal for sure. Wouldn't that be cool?

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I'm in. Nice. So, you know, we talk about anything

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that we endure or go through life. Thresholds,

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just normal stuff. Taking the kids to school,

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college, you know. Childhood memories. Just anything.

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Growing up in the 70s, 80s, some of them 60s.

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Aging parents. Some 90s. Aging parents and what

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that means and brings to your life. Skipping

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school, drinking bourbon. Drinking whiskey, drinking

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bourbons. Playing hooky. Horrible. Horrible decision

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making. Yeah, you know, and everyone has their

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own version of what that was. And we just kind

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of, plus, you know, we go through different things,

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too. You know, the medical conditions in life

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and, you know, the changes that you have to make

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as we start to get physically and emotionally

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more mature. You know, and, you know, taking

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testosterone. and just whatever works for each

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individual. It's crazy. Don't forget the mysteries

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of the universe. Crystal skulls and things that

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are underneath the pyramids. The crystals. Yeah.

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There's all sorts of things that we can... And

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I think another interesting thing is there's...

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Yes, we're all three guys in our mid -50s, but

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we all have a very distinct childhood. Sean was

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a military brat. Paul is an illegal alien from

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Cambodia. Nice. Nice. Yeah. Wow. I think it's

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from Cloud City. Yeah. And I lived my entire

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life in the same small town in Ohio, out of Ohio,

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just north of Cincinnati. Also illegal, right?

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Yes. Illegal. It's illegal. And it turns out

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Jeff was hanging out in the bowels underneath

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the city or hanging out in the sewer system.

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That was a thing growing up for him. And we can't

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wait to hear your story, Barry. You know, it's

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very similar. all of that so you're also i'm

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hanging out cambodia nice all right well let's

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uh let's dive into it so uh so yeah so uh well

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welcome to the podcast have you how often do

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you come to texas texas is probably one of the

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states that i visit most because it's it's its

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own country So I'm going down to Houston, Southeast

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Texas, Dallas. I was in Austin a couple of months

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ago. Love, man, I love the barbecue. God, when

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I come here, I'm just like, can we just go to

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the best barbecue? Oh, that's it. Oh, no, I go

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to another one. That's the best barbecue. Well,

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there's a Hutchins a mile and a half from here

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right now, which is quite possibly one of the

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best in Texas. All right, I'm going there this

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trip. Shout out to Hutchins. Yeah, seriously.

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Definitely tasty. We're excited to have you on

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here. I'm going to wind you up and let you talk.

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We're going to poke holes in your stories. Jeff

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had brought up some factoids about RD1 Spirits

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and how it got its name. We've all individually

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did some research on you and some of the history.

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Not necessarily you, but the whole company as

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a whole. Me personally, was turned on to RD1

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Spirits from the Ambarano one. Yeah. Because

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it's got such a unique taste. I fell in, I don't

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want to say love with it. No, you did. But it

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was like one of my favorites instantly. Got to

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have it on the shelf. Yeah. Oh, it's totally

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unique to any others right now. And like I said

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earlier, we're at the point where we're like,

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we need to try other Ambarano bourbons. Yeah.

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And we can't find any. There's not a lot. There's

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one we found. Lasso. Yeah. Well, we, yeah, that's

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what I said. And they make it. We haven't tried

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it, but from what I've heard, it's nothing close

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to what you're putting together. Yeah, I think

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the key is restraint. You want to give influence,

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but you don't want to over -influence it. You

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had anything over -influenced, and it's not pleasing.

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And we can certainly talk a little bit about

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the exotic woods that we use. You know, RD1 Spirits,

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registered distillery number one out of Lexington,

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Kentucky. It was the first registered distillery

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from 1865. We started the brand in January of

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2020 to write that next chapter and then to help

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bring bourbon tourism to Lexington because people

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come on the bourbon trail. Have you guys been

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on the bourbon trail? I have. I just got back

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and. We didn't hit Lexington. All right. So next

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time, next trip, you got to hit Lexington. Lexington

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is on the bourbon trail. And part of the reason

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that we started this brand was to help drive

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that bourbon tourism to Lexington, Kentucky.

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Right. That's good. Yeah, because if. You know,

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my wife and I went up there. We only had two

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days, so we didn't have a whole bunch of time.

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But we ended up, because it's a standard in Bardstown,

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right? Yeah. And we just kind of sprayed from

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there. Then I'm from Cincinnati, and then we

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drove up to Cincinnati. Now, if we were to go

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to every single distillery and just take your

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time. Oh, that'd take a long time. How long would

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that take? A long time. Like a month? Well, there's

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60 distilleries that are on the Berman Trail.

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Challenge accepted. Yeah. And you can't do more

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than, you could do three a day. That's too many.

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You know, you think about it. When you go to

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a distillery, you're sampling different samples.

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Two's probably the maximum. And you're there

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for an hour and a half. Yeah. About maybe two

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hours if you're really just loitering in the

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gift shop and stuff. Yeah. Yeah. True. So what

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a day. Two. Two in the morning. Well, we could

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probably do three ourselves. You know, we're

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expert drinkers. Right. But, you know, as a rule.

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Yeah, but if you're going to be there for a week.

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You know, and you're hitting 21, three a day.

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Yeah. Lord. You better get the patch and, you

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know, that liquid IV. You better be all prepared.

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A defibrillator. A nurse on call. And I tell

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you what, they're not big highways. You're going

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down country roads. Yeah. You know, and Kentucky's

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hilly and you're doing this kind of thing. You

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have to be prepared for that as well. It's beautiful

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country. It is. You know, we complain about the

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traffic in Lexington. You know, I mean, rush

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hour is about an hour, an hour and a half. And

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it might take us 10 minutes instead of seven

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minutes to get somewhere. And I come down to

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Dallas or Houston. I'm like, holy crap, man.

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This is nothing like Lexington. Well, even here

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in Frisco, I just assume it's going to take me

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20 minutes to a half hour to get anywhere. To

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get out of the town. Yeah. getting out what the

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hell it's it's ridiculous it's called too many

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people in too confined a space yeah people get

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out of here man and i think it's uh it's too

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late man they're they're taking over and there's

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more coming i can tell you yeah it's i drive

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every day uh i've kind of recently gotten out

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of corporate my wife hates when i say i'm semi

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-retired and i drive school bus for the special

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needs kids right now oh nice i'm about to and

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i drive all day through the neighborhoods here

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in Frisco and there's so many apartment buildings

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going up and houses going up and neighborhoods

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going up that I just groan because I live here

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and the traffic is already bad. There's multi

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-hundred dwelling master plan communities north

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of us and there's nowhere to go but south. You

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know what I mean? If you don't work from home,

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you're coming south, which means it's already.

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Crazy. Yeah, yeah. And they're putting in a Universal

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Studios theme park here. Yeah. Because we needed

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that. Why? About six miles from here. No. Oh,

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my gosh. We needed that. That's like the famous

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line from the Jim Gaffigan stand -up comedy where

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he's like, well, how many kids do you have? Five

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or six? He's got a bunch. He's got a gaggle.

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He's kind of like, you know what? He says, you

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know what having five kids is like? It's like,

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imagine having four kids and you're drowning.

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Or imagine you're in a body of water and you're

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drowning and someone hands you another kid. That's

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kind of like the population up here. It's just

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like, why are you doing this? that to us. It

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makes something because, look, this was a desirable

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place to live. Being in Collin County here in

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Frisco, the school systems are great. They allocated

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a lot of money. They really are. The money is

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getting more and more thin. Our kids are graduated.

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I don't care anymore. I'm done. We still should

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be involved in it because we got to make sure

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they're teaching our kids right. It's a little

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frustrating that the money that we make has to

00:10:08.259 --> 00:10:11.960
go towards the taxes that we're not using. Yeah,

00:10:11.980 --> 00:10:14.000
but we also live here. And when we want to go

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to Home Depot to pick up one little tiny item,

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we don't want to be gone for an hour and 15 minutes.

00:10:18.259 --> 00:10:20.399
Yes. Well, I'm going to. You know what I mean?

00:10:20.919 --> 00:10:22.639
I'm thinking we're just going to have to buy

00:10:22.639 --> 00:10:24.639
the little mini helicopters. Yeah, yeah, yeah.

00:10:24.740 --> 00:10:26.840
The flying cars. I saw they're going to go. Amazon.

00:10:27.039 --> 00:10:29.659
Yes. You want to order it. I wonder how Amazon.

00:10:29.720 --> 00:10:31.580
I mean, because, you know, the Amazon drivers

00:10:31.580 --> 00:10:33.179
are all over the place, right? I mean, they've

00:10:33.179 --> 00:10:35.980
got to be dealing with the traffic. And it matters.

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It matters because they've got like a half a

00:10:37.779 --> 00:10:39.659
billion boxes they have to deliver. And they

00:10:39.659 --> 00:10:42.259
have all these. tight timelines. I mean, I wonder

00:10:42.259 --> 00:10:43.559
how they're feeling about the track. Well, that's

00:10:43.559 --> 00:10:46.480
what I deal with. We have tight timelines and

00:10:46.480 --> 00:10:49.080
we're in the rush hour every day, both times.

00:10:49.299 --> 00:10:51.000
You have Amazon boxes in the back of your bus?

00:10:51.179 --> 00:10:55.879
Yeah, they're called students. And there's an

00:10:55.879 --> 00:10:58.559
expiration on those kids, too. You got to get

00:10:58.559 --> 00:11:02.120
them back stat. Yeah, I see crazy shit happening.

00:11:02.679 --> 00:11:05.320
every day these drivers and and i and i've told

00:11:05.320 --> 00:11:08.799
these guys i i sit up high and i and i can look

00:11:08.799 --> 00:11:12.799
over at the drivers and it's the adults who are

00:11:12.799 --> 00:11:15.840
driving on their phone on their phone yeah and

00:11:15.840 --> 00:11:18.759
texting and facebooking or whatever honk at them

00:11:18.759 --> 00:11:21.740
no i'm not driving yet so i will you i'll be

00:11:22.620 --> 00:11:24.500
Well, I don't know. Well, how are they doing

00:11:24.500 --> 00:11:27.539
with the school bus rules? I mean, you put out

00:11:27.539 --> 00:11:29.480
the little stop sign and you flash the lights.

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I mean, these people need to be stopping, right?

00:11:31.399 --> 00:11:35.120
We had someone today. Blast through. No. Didn't

00:11:35.120 --> 00:11:37.220
even stop. No. You take out your sidearm and

00:11:37.220 --> 00:11:40.419
just start unloading your clip on him. Yeah,

00:11:40.600 --> 00:11:43.000
the driver that I'm with today honks. And they

00:11:43.000 --> 00:11:44.379
recommend not honking because they don't want

00:11:44.379 --> 00:11:45.899
anything to start, right? But she's honking her

00:11:45.899 --> 00:11:48.759
horn. And he just blasted right through. Dude.

00:11:48.879 --> 00:11:50.879
And that's happened probably six times since

00:11:50.879 --> 00:11:54.240
I've been on it. I think that for a school bus

00:11:54.240 --> 00:11:56.440
like that, they should invest a little bit of

00:11:56.440 --> 00:11:59.899
extra money on one of those foghorn. uh yeah

00:11:59.899 --> 00:12:04.100
horns that comes out as low frequency and they're

00:12:04.100 --> 00:12:07.539
like oh my god well they record everything they

00:12:07.539 --> 00:12:09.860
record the entire inside they record the entire

00:12:09.860 --> 00:12:11.759
outside so all those cars that are passing it

00:12:11.759 --> 00:12:14.440
gets recorded no and they get reported i don't

00:12:14.440 --> 00:12:16.340
i don't know if they report or not but everything

00:12:16.340 --> 00:12:19.220
gets if they should they should yeah so i don't

00:12:19.220 --> 00:12:22.580
know if our admin team reports them or not if

00:12:22.580 --> 00:12:25.080
we let them know uh or not because we have a

00:12:25.080 --> 00:12:28.929
way to bookmark the video And they can go back

00:12:28.929 --> 00:12:30.730
and say, hey, there is a guy who ran at this

00:12:30.730 --> 00:12:32.110
part and they can find it real quick. You know

00:12:32.110 --> 00:12:33.610
what you guys need to do? You guys ever seen

00:12:33.610 --> 00:12:36.429
the movie Heat? where they string out that spiked

00:12:36.429 --> 00:12:39.029
chain across the road and it blows out all the

00:12:39.029 --> 00:12:42.370
tires. You need that. You've got to deploy that.

00:12:42.509 --> 00:12:44.070
And then it goes boom, boom, boom, boom. And

00:12:44.070 --> 00:12:46.710
then it pulls back in when we're done. Yes, exactly.

00:12:47.049 --> 00:12:50.629
It pulls back in. Speaking of pulling back in,

00:12:50.690 --> 00:12:54.870
let's dial it back in. Barry, walk us through

00:12:54.870 --> 00:13:01.750
the RD1. I want to know your involvement with

00:13:01.750 --> 00:13:04.509
RD1. How did you get started with it? Actually,

00:13:05.490 --> 00:13:07.210
you could take it from the history of it, but

00:13:07.210 --> 00:13:10.100
what's your involvement? Yeah. Well, I first

00:13:10.100 --> 00:13:12.039
want to say that, you know, I've got a sales

00:13:12.039 --> 00:13:14.519
guy that I worked with down here a year and a

00:13:14.519 --> 00:13:17.720
half ago. And John, he said, Barry, don't beep

00:13:17.720 --> 00:13:20.480
at anybody. Don't blow your horn at anybody because

00:13:20.480 --> 00:13:23.639
we're all packing here. Yeah. Don't do that.

00:13:23.720 --> 00:13:26.539
Bad idea. As long as you have a bigger gun. Yeah.

00:13:26.539 --> 00:13:30.519
Right. Right. Yeah. So, yeah. Body armor. yeah

00:13:30.519 --> 00:13:33.500
my uh my involvement with this brand i'm the

00:13:33.500 --> 00:13:36.480
co -founder so i you know i me and and a few

00:13:36.480 --> 00:13:39.600
other people got together and we love bourbon

00:13:39.600 --> 00:13:42.620
and um i i followed this club around called the

00:13:42.620 --> 00:13:45.899
lexington bourbon society and and fell in love

00:13:45.899 --> 00:13:48.379
with the industry but the first event i went

00:13:48.379 --> 00:13:51.360
to was with um jimmy russell oh yeah with wild

00:13:51.360 --> 00:13:54.120
turkey i mean he's a rock star i mean this guy

00:13:54.120 --> 00:13:56.919
you you go and see jimmy and and we're all just

00:13:57.519 --> 00:14:01.360
a guy of oh my gosh this guy you know we we want

00:14:01.360 --> 00:14:03.779
him to sign our bottles and you know so again

00:14:03.779 --> 00:14:06.500
fell in love with the industry this was before

00:14:06.500 --> 00:14:10.340
covid And so we wrote a business plan in late

00:14:10.340 --> 00:14:15.360
January or late 2019. And we, we pitched to the

00:14:15.360 --> 00:14:17.980
university of Kentucky football coach, Mark Stoops.

00:14:18.120 --> 00:14:21.940
Mark is a division one football coach. Love the

00:14:21.940 --> 00:14:24.600
story, love the liquid that we had at the time.

00:14:24.700 --> 00:14:26.740
And he said, I'm all in, I'm going to give you

00:14:26.740 --> 00:14:29.559
what you're asking for. And fortunately the next

00:14:29.559 --> 00:14:32.320
day I met with an angel investor, Mike Tatterton

00:14:32.320 --> 00:14:35.399
and Marcia couch. They've started serial entrepreneurs.

00:14:35.679 --> 00:14:39.879
They've started, you know, 40 companies worth

00:14:39.879 --> 00:14:44.679
tens of millions of dollars. And Mike said, you're

00:14:44.679 --> 00:14:47.019
not asking for enough money. And I laughed at

00:14:47.019 --> 00:14:50.139
his face. I laughed at him. But then I came to

00:14:50.139 --> 00:14:53.279
my senses and I said, wait a minute. He probably

00:14:53.279 --> 00:14:55.500
knows a thing or two about business. Probably,

00:14:55.600 --> 00:14:58.860
yeah. So we brought him in. And so from January

00:14:58.860 --> 00:15:03.200
of 2020, right during COVID, we had a product

00:15:03.200 --> 00:15:06.240
on the shelf in October of 2020 during COVID.

00:15:08.039 --> 00:15:11.080
to have a product you have to buy liquid cost

00:15:11.080 --> 00:15:14.019
of goods corks bottles you have to have a still

00:15:14.019 --> 00:15:16.639
you have to have an installed a lease agreement

00:15:16.639 --> 00:15:19.340
you have to have the local government inspect

00:15:19.340 --> 00:15:24.240
you state and federal abc And we had a product

00:15:24.240 --> 00:15:27.379
on the shelf in October. And then three months

00:15:27.379 --> 00:15:30.600
later, Mike's words came ringing true. We're

00:15:30.600 --> 00:15:35.000
out of money. And so we went back to the investors,

00:15:35.179 --> 00:15:37.480
opened up all the books and said, here's where

00:15:37.480 --> 00:15:41.200
we are. And so they looked at it and said, we're

00:15:41.200 --> 00:15:43.620
going to go forward. We're going to take over

00:15:43.620 --> 00:15:46.779
the company, but we want you to come with us.

00:15:46.919 --> 00:15:50.389
And all the other co -founders were. giving a

00:15:50.389 --> 00:15:53.970
buyout. They're gone. And so I came with them.

00:15:54.070 --> 00:15:56.990
Now I've got ownership in it. I'm the national

00:15:56.990 --> 00:15:59.610
brand champion. I get to go around and do fun

00:15:59.610 --> 00:16:02.070
things like this. They have to stay back at home

00:16:02.070 --> 00:16:06.250
and sell and take care of business. But I've

00:16:06.250 --> 00:16:09.419
got a dream job. I don't feel like I work a day

00:16:09.419 --> 00:16:11.919
in my life, although I work very hard. I'm traveling

00:16:11.919 --> 00:16:15.899
42 weeks out of the year. That's a lot. I absolutely

00:16:15.899 --> 00:16:20.080
love the business. It is tough. It doesn't matter

00:16:20.080 --> 00:16:22.620
what business you're in right now. You better

00:16:22.620 --> 00:16:25.820
be proactive. You better understand your customer

00:16:25.820 --> 00:16:29.240
avatar because it's changing. That customer demographic

00:16:29.240 --> 00:16:32.080
is changing, and you better be able to change

00:16:32.080 --> 00:16:34.700
with it. You better be able to price your cost

00:16:34.700 --> 00:16:37.429
of goods appropriately. Otherwise you're going

00:16:37.429 --> 00:16:40.090
to get left in the dust. I mean, so, so I, you

00:16:40.090 --> 00:16:43.090
know, I, again, have a dream job already won

00:16:43.090 --> 00:16:48.490
spirits. We started just again, just to pay honor

00:16:48.490 --> 00:16:51.009
and respect to Lexington's first registered distillery,

00:16:51.070 --> 00:16:53.450
but then write that next chapter. And that next

00:16:53.450 --> 00:16:55.909
chapter is what more can Kentucky bourbon do

00:16:55.909 --> 00:16:58.870
with wood finishing? So that's your focus is

00:16:58.870 --> 00:17:01.730
finishing in different exotic woods. That's your

00:17:01.730 --> 00:17:06.029
focus. Yep. It is. It is. So. how did you or

00:17:06.029 --> 00:17:09.049
i guess you say you're distilling your own product

00:17:09.049 --> 00:17:14.089
is that correct so this is um we um we sourced

00:17:14.089 --> 00:17:17.529
our product initially from from green river jacob

00:17:17.529 --> 00:17:19.890
call if you all know jacob call eighth generation

00:17:19.890 --> 00:17:22.950
master distiller he was the one that laid the

00:17:22.950 --> 00:17:25.509
barrels down that these bottles came from you

00:17:25.509 --> 00:17:27.910
know so all of our product came from green river

00:17:27.910 --> 00:17:31.880
at that time um jacob left And then when they

00:17:31.880 --> 00:17:34.440
were bought out by Bardstown Bourbon Company,

00:17:34.700 --> 00:17:38.599
he left and established Western Kentucky Distilling

00:17:38.599 --> 00:17:41.680
Company. And my partner, Mike Tetterton, is a

00:17:41.680 --> 00:17:44.700
49 % owner in that distillery. So Jacob's laying

00:17:44.700 --> 00:17:47.619
down all of our new make. Nice. And what we're

00:17:47.619 --> 00:17:49.619
doing with our wood finishing is we're taking

00:17:49.619 --> 00:17:51.720
that same mash bill and we're just finishing

00:17:51.720 --> 00:17:54.849
it with different exotic woods. And your own

00:17:54.849 --> 00:17:57.390
rickhouses and stuff like that? Yep. So we have

00:17:57.390 --> 00:17:59.970
rickhouses. Sorry. You're finishing it in exotic

00:17:59.970 --> 00:18:02.789
woods. So walk us through that process. Is the

00:18:02.789 --> 00:18:05.390
barrel itself the exotic or are you putting staves

00:18:05.390 --> 00:18:08.230
in there or mixing up lids? Great point. Great

00:18:08.230 --> 00:18:12.569
point. So, you know, our cost of our bottle is

00:18:12.569 --> 00:18:16.930
$69. If we used a secondary barrel, a secondary

00:18:16.930 --> 00:18:20.500
cask, that price per bottle would be $100. So

00:18:20.500 --> 00:18:23.140
we're using the existing American oak barrel,

00:18:23.240 --> 00:18:25.440
and we're putting those staves in that barrel,

00:18:25.519 --> 00:18:28.119
and we're tasting everything to finish. So, you

00:18:28.119 --> 00:18:30.279
know, what we had talked about earlier is, you

00:18:30.279 --> 00:18:32.339
know, the Ambarana, it's got a nice balance.

00:18:32.619 --> 00:18:34.960
It's got a nice balance because we don't over

00:18:34.960 --> 00:18:37.680
-influence it. We put that wood in there, taste

00:18:37.680 --> 00:18:40.539
to finish. Once it gets to the point where it's

00:18:40.539 --> 00:18:42.640
not over -influenced, but it's got the right

00:18:42.640 --> 00:18:45.039
influence, we take those staves out, put it in

00:18:45.039 --> 00:18:47.359
a bottle. Is there a standard time frame where

00:18:47.359 --> 00:18:49.200
you say, okay, normally three months, six months,

00:18:49.259 --> 00:18:52.289
or is it all? Yeah, some of that's proprietary.

00:18:52.509 --> 00:18:54.289
We don't we don't really talk about it. But,

00:18:54.349 --> 00:18:56.089
you know, I mean, think about it. If we're in

00:18:56.089 --> 00:18:59.890
the summertime, the liquid expands at different

00:18:59.890 --> 00:19:03.289
equation. You know, so we got to be more on it

00:19:03.289 --> 00:19:05.829
during summertime than we do in the wintertime.

00:19:05.970 --> 00:19:08.190
Regarding charring, do you char your staves?

00:19:08.309 --> 00:19:13.329
Yeah. So great question. The most of the staves

00:19:13.329 --> 00:19:16.529
that's virgin wood, some of them are toasted.

00:19:16.990 --> 00:19:20.829
Some of them are just the plain wood. Really?

00:19:20.990 --> 00:19:24.529
Yep. The Ambarana, for instance. If you've seen

00:19:24.529 --> 00:19:27.289
Ambarana wood, the way that we use it. I mean,

00:19:27.289 --> 00:19:30.809
I've seen barrels. I've seen people age whiskey

00:19:30.809 --> 00:19:33.170
in Ambarana barrels, and I'm like, oh, my God,

00:19:33.250 --> 00:19:35.630
you put that in the barrel, and it's going to

00:19:35.630 --> 00:19:37.730
be over -influenced in a matter of days. It'll

00:19:37.730 --> 00:19:39.970
almost be, you know, you can't even drink it.

00:19:39.970 --> 00:19:41.630
Yeah, there's a strong, I mean, you can definitely

00:19:41.630 --> 00:19:45.309
tell there's a strong. influence of the amber

00:19:45.309 --> 00:19:48.170
on it huge and it just staves yeah that's amazing

00:19:48.170 --> 00:19:50.950
right the whole barrel would be like you said

00:19:50.950 --> 00:19:53.410
it's over the top yeah and you know some of the

00:19:53.410 --> 00:19:56.029
woods that that or maybe not i don't know have

00:19:56.029 --> 00:19:58.710
you done it done the the barrel yeah have you

00:19:58.710 --> 00:20:00.990
just experimented now we never we never would

00:20:00.990 --> 00:20:03.930
we know now we've experimented with a blackberry

00:20:03.930 --> 00:20:07.779
wine cask We we've experimented with a dunkle

00:20:07.779 --> 00:20:10.960
beer cask, you know, so we have done some experiment

00:20:10.960 --> 00:20:14.380
experimentation. But by and large, it's wood

00:20:14.380 --> 00:20:17.180
staves going into the existing American oak barrel

00:20:17.180 --> 00:20:20.559
barrels. Interesting. So are you so are you getting

00:20:20.559 --> 00:20:22.900
the barrels directly from Green River or you

00:20:22.900 --> 00:20:24.519
have your own barrels that you're putting Green

00:20:24.519 --> 00:20:26.720
River's distillate in and then you're putting

00:20:26.720 --> 00:20:28.940
your staves in? Like, how's that work? We've

00:20:28.940 --> 00:20:33.259
got a secondary company that I'm a part of, and

00:20:33.259 --> 00:20:37.099
we've got 32 ,000 barrels in our inventory. So

00:20:37.099 --> 00:20:40.380
when RD1, the company, needs more inventory,

00:20:40.480 --> 00:20:43.400
we move it from the holding company into RD1

00:20:43.400 --> 00:20:48.740
Spirits. But if you look at most contract distillers,

00:20:48.940 --> 00:20:51.779
they've got wholesale barrels, and then they

00:20:51.779 --> 00:20:55.700
have brands. So Green River, Bardstown Bourbon

00:20:55.700 --> 00:20:58.539
Company, they have a lot of brands. under their

00:20:58.539 --> 00:21:01.859
umbrella, but they also do contract distilling

00:21:01.859 --> 00:21:05.799
and wholesale barrel sales. That's part of the

00:21:05.799 --> 00:21:08.640
bourbon industry. I mean, you've got to be able

00:21:08.640 --> 00:21:12.339
to make revenue on the labels as well as the

00:21:12.339 --> 00:21:16.640
barrels. Sure. Yeah. Oh, that's awesome. So tell

00:21:16.640 --> 00:21:20.119
us about your footprint. So how many rickhouses

00:21:20.119 --> 00:21:23.180
do you have? And are you growing, expanding?

00:21:23.759 --> 00:21:26.910
What's the future look like? We've got two rickhouses

00:21:26.910 --> 00:21:30.670
in Lawrenceburg, Kentucky. And so Lawrenceburg

00:21:30.670 --> 00:21:32.750
is just about 20 minutes away from Lexington.

00:21:32.829 --> 00:21:35.890
We have a rickhouse in Nicholasville, Kentucky.

00:21:37.039 --> 00:21:39.400
probably no more than 10 minutes away from downtown

00:21:39.400 --> 00:21:42.700
Lexington. Those are the areas where we've got

00:21:42.700 --> 00:21:45.460
our new make and our age barrels and then our

00:21:45.460 --> 00:21:47.900
barrel finishing. So we're doing the barrel finishing

00:21:47.900 --> 00:21:50.880
in those rickhouses. We just opened up a new

00:21:50.880 --> 00:21:53.480
distillery in Lexington. So that just opened

00:21:53.480 --> 00:21:56.140
up last week. We had our ribbon cutting and our

00:21:56.140 --> 00:22:02.619
VIP event. And it is so nice. This location is

00:22:02.619 --> 00:22:06.700
in downtown Lexington on Main Street. property

00:22:06.700 --> 00:22:10.000
the area is called the commons lex and that is

00:22:10.000 --> 00:22:12.599
going to be a new entertainment district for

00:22:12.599 --> 00:22:15.220
lexington so we've got a distillery district

00:22:15.220 --> 00:22:18.400
in lexington on manchester street just a mile

00:22:18.400 --> 00:22:21.200
away we've got on main street this um entertainment

00:22:21.200 --> 00:22:24.539
district there will be a 2000 person capacity

00:22:24.539 --> 00:22:27.660
amphitheater right across from where our distillery

00:22:27.660 --> 00:22:32.279
is you guys do pickleball Not yet. We're not

00:22:32.279 --> 00:22:34.119
old enough. It's on the list. We're not old enough.

00:22:34.299 --> 00:22:36.420
Yeah, we're not old enough yet. Yeah, I'm in

00:22:36.420 --> 00:22:40.460
that age category now. So we've got the largest

00:22:40.460 --> 00:22:43.180
pickleball court that's being built right there.

00:22:43.339 --> 00:22:46.339
And so we're going to have two different pickleball

00:22:46.339 --> 00:22:48.859
tournaments a year where people from all over

00:22:48.859 --> 00:22:53.059
the U .S. are going to come in. Very nice. How

00:22:53.059 --> 00:22:55.079
is it? Pickleball is two -on -two, right? No.

00:22:55.119 --> 00:22:58.339
I don't know. I don't know. Yes, two on two.

00:22:58.400 --> 00:23:00.160
You're right. It is. Yes, you're right. Well,

00:23:00.259 --> 00:23:05.519
I'm thinking ping pong. It's way off. Two people.

00:23:05.799 --> 00:23:08.720
I don't know. I don't know. Ten on ten. I think

00:23:08.720 --> 00:23:10.759
it can be just like tennis. It's not your brothel.

00:23:11.039 --> 00:23:13.019
It can be singles and doubles just like tennis.

00:23:13.220 --> 00:23:15.319
Yeah. Right. It's kind of like table tennis meets

00:23:15.319 --> 00:23:18.259
tennis. It is. Totally. Totally. Well, now that

00:23:18.259 --> 00:23:22.099
you guys are open. I definitely want to stop

00:23:22.099 --> 00:23:23.640
by and see this because your place looks absolutely

00:23:23.640 --> 00:23:25.440
very, very nice. It does. It's absolutely beautiful.

00:23:25.740 --> 00:23:28.099
It's super incredible. It's an immersive experience.

00:23:28.460 --> 00:23:31.079
So when you come there, you know, if you want

00:23:31.079 --> 00:23:34.400
to do the typical tour, we've got different kiosks

00:23:34.400 --> 00:23:36.700
that you can see how it's made. You can see,

00:23:36.700 --> 00:23:38.660
you know, the finished product. You can see our

00:23:38.660 --> 00:23:40.859
wood finishing. And then we have a wood science

00:23:40.859 --> 00:23:44.960
lab that you can come in and meet with our research

00:23:44.960 --> 00:23:47.619
and development master distiller, Jared Golohue.

00:23:47.680 --> 00:23:50.819
Dr. Golohue, he's got his Ph .D. in wood. maturation

00:23:50.819 --> 00:23:56.380
we lovingly call him dr wood dr wood's in the

00:23:56.380 --> 00:23:58.759
house it's funny with his wood a lot yeah it's

00:23:58.759 --> 00:24:02.200
funny dr wood lots of good jokes there yeah i

00:24:02.200 --> 00:24:04.920
know i know i know typically when i say that

00:24:04.920 --> 00:24:07.519
in mixed company i you know i just kind of look

00:24:07.519 --> 00:24:11.660
and wait and see people snicker yeah it's a great

00:24:11.660 --> 00:24:15.200
but but again This guy has his PhD in wood maturation.

00:24:15.460 --> 00:24:17.920
He wrote his thesis on— What is wood maturation?

00:24:18.440 --> 00:24:22.259
Well, so he wrote his thesis paper on how American

00:24:22.259 --> 00:24:25.940
oak and the wood taloses that occur in that wood

00:24:25.940 --> 00:24:29.180
affect the distilled spirit. He is a smart guy.

00:24:29.480 --> 00:24:32.900
I mean, he will nerd out on you if you want to

00:24:32.900 --> 00:24:37.460
take a deep dive into the wood piece of wood

00:24:37.460 --> 00:24:40.700
maturation. I'm always curious on what to use,

00:24:40.740 --> 00:24:43.380
what not to use. some of this stuff poisonous

00:24:43.380 --> 00:24:47.000
yeah so uh you gave me a um you know a couple

00:24:47.000 --> 00:24:49.299
of things that are walnut wood right and thank

00:24:49.299 --> 00:24:53.720
you great gifts a keychain a magnet um there's

00:24:53.720 --> 00:24:58.069
two types of walnut um one is black walnut poisonous

00:24:58.069 --> 00:25:00.670
will kill people if we would finish that and

00:25:00.670 --> 00:25:02.670
then you know the other walnut so we haven't

00:25:02.670 --> 00:25:04.789
experimented with that yet when you gave that

00:25:04.789 --> 00:25:07.650
to me i sent it i sent jared a message hey do

00:25:07.650 --> 00:25:09.309
we have this in the hopper yet he's like not

00:25:09.309 --> 00:25:14.089
yet we're not using black walnut berry okay so

00:25:14.089 --> 00:25:17.049
yeah good good good good is that black walnut

00:25:17.049 --> 00:25:20.190
the same as brazilian walnut is that is that

00:25:20.190 --> 00:25:23.009
the same thing we we have to ask dr wood i i

00:25:23.009 --> 00:25:24.970
don't know i'm you know i'm not gonna bullshit

00:25:24.970 --> 00:25:29.690
here I'm not going to throw it. Yeah, not yet.

00:25:29.750 --> 00:25:31.950
Hold on to that challenge flag. Hold on to the

00:25:31.950 --> 00:25:33.589
challenge flag. All right, so Chuck, on the website

00:25:33.589 --> 00:25:35.690
that we have pulled up, is Dr. Wood on there?

00:25:35.869 --> 00:25:39.410
He is not, no. He's not on the thing? Go to the

00:25:39.410 --> 00:25:42.849
people. Yeah, here's the who's who of everybody

00:25:42.849 --> 00:25:45.819
in RV1. There he is. Jared Gollaghy. There he

00:25:45.819 --> 00:25:48.339
is. Look at him. Look at that. All right. He's

00:25:48.339 --> 00:25:51.259
a young buck. Master blaster. Young buck. Now,

00:25:51.299 --> 00:25:55.339
he is clean shaven, and you are not. So you don't

00:25:55.339 --> 00:25:57.819
even have time to shave because of all this travel

00:25:57.819 --> 00:26:01.819
you're doing. I don't shave. I let it all grow

00:26:01.819 --> 00:26:04.980
out. Now, I can't grow it on the top of my head.

00:26:05.059 --> 00:26:07.200
I think there's some kind of gene that you have

00:26:07.200 --> 00:26:09.980
where you're either bald or you keep your hair

00:26:09.980 --> 00:26:13.940
forever. I have the gene that I lose that. hair

00:26:13.940 --> 00:26:17.140
on the top of my head right but but i'm compensating

00:26:17.140 --> 00:26:20.160
here on my face nice so we don't have video but

00:26:20.160 --> 00:26:22.519
for our listeners it's about a six foot beard

00:26:22.519 --> 00:26:28.099
rumple still skin yeah yeah so so funny i came

00:26:28.099 --> 00:26:30.200
i came and got my rental car and the girl looked

00:26:30.200 --> 00:26:32.730
at me and she's like I'm getting Lord of the

00:26:32.730 --> 00:26:39.869
Ring vibes here. You shall not pass! Oh, just

00:26:39.869 --> 00:26:41.289
sign your agreement, then you can pass. Now,

00:26:41.309 --> 00:26:43.369
you're trying to grow a comb -over type thing

00:26:43.369 --> 00:26:47.210
over top? Excellent. It's going to happen. You

00:26:47.210 --> 00:26:49.009
know it's going to happen. I can go both ways.

00:26:49.670 --> 00:26:52.130
It's an extremely, extremely impressive beard.

00:26:52.230 --> 00:26:53.529
And you said you've been growing it for three

00:26:53.529 --> 00:26:55.549
years, which I'm jealous, because if I tried

00:26:55.549 --> 00:26:58.190
to do that, it would not happen. Yeah, I've got

00:26:58.190 --> 00:27:01.329
a really good girl, Allison, at... the rooster's

00:27:01.329 --> 00:27:04.269
nest in lexington kentucky she trims my beard

00:27:04.269 --> 00:27:07.410
great girl young you know and she knows i'm just

00:27:07.410 --> 00:27:09.809
like allison was trimming we're letting it grow

00:27:09.809 --> 00:27:13.450
she's like i got you barry nice nice okay well

00:27:13.450 --> 00:27:16.329
what does she exactly trim the bottom so um i

00:27:16.329 --> 00:27:18.609
mean i guess how do you trim a beard like that

00:27:18.609 --> 00:27:22.250
she i she she has this whole process she takes

00:27:22.250 --> 00:27:25.890
this buzzer and and she you know makes it to

00:27:25.890 --> 00:27:29.250
where it's um down to a point yeah yeah yeah

00:27:29.250 --> 00:27:34.240
yeah But she just levels it off at the bottom.

00:27:34.660 --> 00:27:37.200
Good girl. Does it drive you crazy sometimes?

00:27:37.619 --> 00:27:40.420
No. I mean, when I'm traveling, I'll usually

00:27:40.420 --> 00:27:45.099
put it in a ponytail. But when I'm out, my wife

00:27:45.099 --> 00:27:49.000
says, when you're out and you're on TV or you're

00:27:49.000 --> 00:27:51.960
presenting, you just want it to be out in all

00:27:51.960 --> 00:27:55.359
its glory. Oh, yeah. Well, if you're well bearded,

00:27:55.359 --> 00:27:59.410
it looks great. It does. I've tried. To get a

00:27:59.410 --> 00:28:02.190
beard and, I mean, I can grow a beard, but I

00:28:02.190 --> 00:28:05.170
mean, I got mine long and I couldn't handle it.

00:28:05.250 --> 00:28:07.289
I don't even know how long it got. It definitely

00:28:07.289 --> 00:28:08.730
wasn't that long. Well, didn't you say you got

00:28:08.730 --> 00:28:10.630
it caught in like some rafters? Yeah, well, I

00:28:10.630 --> 00:28:14.049
did like construction, you know? And I'm climbing

00:28:14.049 --> 00:28:16.009
up through there, putting lights and just doing

00:28:16.009 --> 00:28:19.250
all kinds of stuff. Rafters? Yeah, it was like

00:28:19.250 --> 00:28:22.430
they had Douglas for big beams up there. And

00:28:22.430 --> 00:28:25.400
here I am like. installing shit and you know

00:28:25.400 --> 00:28:27.420
it's getting stuck and you know when you pull

00:28:27.420 --> 00:28:31.759
a hair out of your beard it hurts you know it's

00:28:31.759 --> 00:28:34.880
like pulling a nostril hair out it's like childbirth

00:28:34.880 --> 00:28:36.799
well i thought the issue was you were losing

00:28:36.799 --> 00:28:39.670
a lot of yeah a lot of your lunch Oh, yeah. Well,

00:28:39.730 --> 00:28:41.509
he was just saving it for later. Yeah. Well,

00:28:41.549 --> 00:28:42.890
it's a flavor saver. I mean, you were like, shit.

00:28:43.470 --> 00:28:47.890
So I want to get back to the woods that you're

00:28:47.890 --> 00:28:50.069
using, because I know you have a LTO coming out

00:28:50.069 --> 00:28:51.569
you want to talk about, and I'm very interested

00:28:51.569 --> 00:28:54.009
in it as well. Yeah. Can you speak to that and

00:28:54.009 --> 00:28:56.769
kind of what the flavors are going to be of this

00:28:56.769 --> 00:29:01.029
one? Yeah. So this LTO is an eight -year Kentucky

00:29:01.029 --> 00:29:04.109
straight rye and a five - and seven -year Kentucky

00:29:04.109 --> 00:29:07.519
straight bourbon. It's at 102 proof. It's been

00:29:07.519 --> 00:29:10.660
extra finish in Mizunara wood from Japan and

00:29:10.660 --> 00:29:14.039
French oak from France. We lovingly call this

00:29:14.039 --> 00:29:17.019
sister cities because Lexington, Kentucky has

00:29:17.019 --> 00:29:21.039
a sister city in Japan and one in France. It's

00:29:21.039 --> 00:29:25.660
1 ,500 six -pack cases going to the whole U .S.

00:29:25.660 --> 00:29:29.539
market. I do know Texas is going to get about

00:29:29.539 --> 00:29:34.180
150 cases of it. It's only $69. And the flavor

00:29:34.180 --> 00:29:36.799
profiles, if you can follow me here, that eight

00:29:36.799 --> 00:29:40.619
-year rye gives really nice floral notes. You

00:29:40.619 --> 00:29:43.680
know, it's a mature rye. And then you've got

00:29:43.680 --> 00:29:47.220
this French oak. And I love French oak. I think

00:29:47.220 --> 00:29:50.500
French oak is a great wood finisher because it

00:29:50.500 --> 00:29:54.400
brings a sweet kind of baking chocolate component.

00:29:55.019 --> 00:29:58.299
But a lot of people get wood tannin. Some people

00:29:58.299 --> 00:30:00.980
are really sensitive to the wood, and it comes

00:30:00.980 --> 00:30:04.180
off wood to them. But it brings a sweet component

00:30:04.180 --> 00:30:08.859
to this blend. And then the mizunaro wood brings

00:30:08.859 --> 00:30:12.319
spiciness. So mizunaro brings some sandalwood.

00:30:12.799 --> 00:30:17.839
There's a little bit of a Japanese incense on

00:30:17.839 --> 00:30:21.500
the finish. Nice. So it's balanced. From the

00:30:21.500 --> 00:30:25.319
aroma to the finish, you're getting sweet, Floral,

00:30:25.319 --> 00:30:30.079
spicy. It is a very well -rounded port. Already

00:30:30.079 --> 00:30:33.480
won gold in the New York International Spirits

00:30:33.480 --> 00:30:37.339
Competition. It won 95 points there. I think

00:30:37.339 --> 00:30:40.200
it's going to go on to win some major awards,

00:30:40.319 --> 00:30:43.420
but it's going to be here and gone. Yeah, when

00:30:43.420 --> 00:30:46.279
does that come out now? It's already bottled,

00:30:46.279 --> 00:30:49.220
and we've got our distributor. Our distributor

00:30:49.220 --> 00:30:53.480
in most states is RNDC Republic, and same here

00:30:53.480 --> 00:31:00.460
in... Texas, but the supply chain, you just can't

00:31:00.460 --> 00:31:03.359
tell. I can tell you it is registered. They have

00:31:03.359 --> 00:31:06.720
submitted a PO. That timeline could be four weeks.

00:31:06.740 --> 00:31:08.900
It could be six weeks before it gets to the market.

00:31:09.740 --> 00:31:11.880
How do we get a bottle of this? You know, you

00:31:11.880 --> 00:31:15.480
might know a guy. You might know a guy. Help

00:31:15.480 --> 00:31:18.180
us out here. Yeah, we'll talk. We'll talk. Okay.

00:31:18.799 --> 00:31:20.680
We'll pay for it. We're not asking for anything

00:31:20.680 --> 00:31:22.099
for free. We just want the God -blessed bottle.

00:31:22.359 --> 00:31:25.000
Right. It's good. And, you know, what we've had

00:31:25.000 --> 00:31:27.720
today so far, I think we're getting ready to

00:31:27.720 --> 00:31:30.200
drink a pretty high proof, but this one at 102

00:31:30.200 --> 00:31:34.500
proof, it's crushable. You know, when's the first

00:31:34.500 --> 00:31:37.259
time that you opened a bottle and you shared

00:31:37.259 --> 00:31:39.970
it with people and you... damn near drank the

00:31:39.970 --> 00:31:41.829
whole bottle, or you did drink the whole bottle.

00:31:41.869 --> 00:31:44.829
Yeah, well, because it's crushable. It is. 100

00:31:44.829 --> 00:31:49.450
proof. When it's 102, or even, hell, we had 115,

00:31:49.450 --> 00:31:52.869
120 proof that was crushable, because it's just

00:31:52.869 --> 00:31:55.190
like, it doesn't even taste this strong. And

00:31:55.190 --> 00:31:57.109
then all of a sudden, you stick a straw in there,

00:31:57.190 --> 00:32:00.369
and you're like, and it just goes down like nothing.

00:32:00.450 --> 00:32:03.009
It's true. I think the last bottle we killed

00:32:03.009 --> 00:32:05.789
was Demichter's 10. Yeah. Yeah, that one was

00:32:05.789 --> 00:32:09.099
terrific. It went down so easy. It was good.

00:32:10.839 --> 00:32:13.619
Crushable. And we couldn't post that one. Yeah.

00:32:14.539 --> 00:32:18.240
There's no proof of it. And that was some of

00:32:18.240 --> 00:32:22.480
our best material, too. It didn't go well. It

00:32:22.480 --> 00:32:25.279
unraveled. There were a lot of good things in

00:32:25.279 --> 00:32:28.789
there, but equally... The opposite. Yeah. Yes.

00:32:29.130 --> 00:32:30.549
Unpostable. We don't want to get into it because

00:32:30.549 --> 00:32:34.329
I won't be able to post this. We're not going

00:32:34.329 --> 00:32:36.549
down that rabbit hole. Right. To place into a

00:32:36.549 --> 00:32:38.549
brothel. So are you allowed to talk about some

00:32:38.549 --> 00:32:40.289
of the other things you're working on that may

00:32:40.289 --> 00:32:44.549
be coming out? Yeah. Let's see. My team, they're

00:32:44.549 --> 00:32:50.670
like, Barry, you can't say this. Do it anyway.

00:32:50.789 --> 00:32:52.849
Hold on. Hold on. Hold on. Let me think about

00:32:52.849 --> 00:32:57.490
this. We can have a couple of nuggets. Typically,

00:32:57.490 --> 00:33:01.349
we do a couple of allocated releases a year.

00:33:01.470 --> 00:33:04.809
We did settle on an allocated release for the...

00:33:04.990 --> 00:33:08.730
fall it's gonna be incredible what what what

00:33:08.730 --> 00:33:12.210
i love about jared um our master distiller um

00:33:12.210 --> 00:33:16.470
is that he is in this this this research phase

00:33:16.470 --> 00:33:19.809
so i mean we've done some wood finishing that

00:33:19.809 --> 00:33:22.809
um you ever you ever go into somebody's house

00:33:22.809 --> 00:33:25.390
and and and they they've just cleaned it from

00:33:25.390 --> 00:33:28.789
top to bottom with fabuloso you know you you

00:33:28.789 --> 00:33:32.930
come in you get this aroma of of oh my god it's

00:33:33.480 --> 00:33:36.660
It's a cleaning agent. We did some wood finishing,

00:33:36.819 --> 00:33:41.519
and I'm like, that's fabuloso. That's not a good

00:33:41.519 --> 00:33:45.200
flavor profile. So we've done some funky stuff.

00:33:45.420 --> 00:33:48.900
You had some aged glade in there? Yeah. But you

00:33:48.900 --> 00:33:52.319
know a lot of these exotic woods are made with

00:33:52.319 --> 00:33:57.240
cologne and perfume. So you could get some weird

00:33:57.240 --> 00:34:01.559
off notes that just don't belong in a whiskey.

00:34:01.799 --> 00:34:05.450
Sure. But what I love about what we're doing

00:34:05.450 --> 00:34:09.690
is we're wood finishing, and then we're blending

00:34:09.690 --> 00:34:12.769
the two different wood finishes together to create

00:34:12.769 --> 00:34:15.969
like the sister cities, that Mizunara wood and

00:34:15.969 --> 00:34:17.969
the French oak. French oak, yeah. It is incredible.

00:34:18.210 --> 00:34:20.789
And the key to— Is it the same way, though? Is

00:34:20.789 --> 00:34:24.550
it with staves? Yep, yep. So we do staves right

00:34:24.550 --> 00:34:28.590
now, and probably 95 % of everything we do is

00:34:28.590 --> 00:34:31.460
staves. And it's working. Yep. Because I know

00:34:31.460 --> 00:34:35.900
Iron Root Republic in Denison, Texas, they mix

00:34:35.900 --> 00:34:40.980
it up by using the lids, the tops, bottoms, French

00:34:40.980 --> 00:34:44.579
oak. They just mix it up that way. They don't

00:34:44.579 --> 00:34:47.949
use the staves. Interesting. Yeah, I'm kind of

00:34:47.949 --> 00:34:50.630
curious. I wouldn't think that would be as much

00:34:50.630 --> 00:34:54.230
surface area kind of absorption. I don't know,

00:34:54.230 --> 00:34:57.789
but maybe. Well, it would limit it because you're

00:34:57.789 --> 00:35:01.409
using 360 of that stain that's going in. And

00:35:01.409 --> 00:35:05.469
the Ambarana, we're drilling it out. So it's

00:35:05.469 --> 00:35:07.989
honeycomb drilled, so there's a lot more surface

00:35:07.989 --> 00:35:11.099
area. Oh, very nice. Yeah. That matters. Huge,

00:35:11.280 --> 00:35:14.679
huge fan of the Ambarano. Honestly, I haven't

00:35:14.679 --> 00:35:17.980
had any of the RD1 spirits outside of what we're

00:35:17.980 --> 00:35:20.019
currently drinking. Well, we tried all of them

00:35:20.019 --> 00:35:22.440
down at the Whiskey Riot. The maple one, I'm

00:35:22.440 --> 00:35:25.239
a huge fan of as well. But that whiskey, that

00:35:25.239 --> 00:35:29.199
was a fucking blur. Yeah. I remember the maple

00:35:29.199 --> 00:35:31.179
one. There's only so much bourbon that you can

00:35:31.179 --> 00:35:33.039
drink. You know, those whiskey festivals. And

00:35:33.039 --> 00:35:37.480
we received that challenge a pin. And I'm recalling,

00:35:37.579 --> 00:35:40.139
you had an outstanding sales representative there.

00:35:40.219 --> 00:35:44.440
What was her name? Elizabeth? Yes, yes. She's

00:35:44.440 --> 00:35:47.000
outstanding, by the way. She is our marketing

00:35:47.000 --> 00:35:50.820
leader. She lives in Dallas. And so she'll be

00:35:50.820 --> 00:35:54.559
with me on Saturday at the Whiskey Riot. Elizabeth

00:35:54.559 --> 00:35:58.480
Cornelius. Hold on to her because she is the

00:35:58.480 --> 00:36:03.079
real deal. She has chops. She is really good.

00:36:03.300 --> 00:36:06.039
I'm very lucky to have her. Yeah, absolutely.

00:36:06.239 --> 00:36:08.119
We were very impressed. And she was extremely

00:36:08.119 --> 00:36:12.239
personable. She put up with us, basically. She

00:36:12.239 --> 00:36:16.219
really did. And nobody does. Nobody does. She

00:36:16.219 --> 00:36:21.139
had fun with us, basically. We were idiots. That's

00:36:21.139 --> 00:36:23.039
what we do, though. We love going out. We love

00:36:23.039 --> 00:36:25.139
having a good time. And we love meeting people.

00:36:25.480 --> 00:36:28.219
We love sharing what we do, just like you guys.

00:36:28.760 --> 00:36:33.739
And this is our area. And we love it. We're excited

00:36:33.739 --> 00:36:36.019
for you to be here, and we're excited about all

00:36:36.019 --> 00:36:38.599
the stuff we're talking about. I am so interested

00:36:38.599 --> 00:36:41.340
in some of the new stuff coming out. Let's talk

00:36:41.340 --> 00:36:43.780
about that. You have some expansion coming up.

00:36:44.000 --> 00:36:48.579
We just opened up our distillery in Lexington.

00:36:49.400 --> 00:36:53.260
We're anticipating 30 ,000 to 35 ,000 unique

00:36:53.260 --> 00:36:57.179
visitors a year at that location. Now, I read

00:36:57.179 --> 00:37:00.480
that the distillery there, it's a small one,

00:37:00.519 --> 00:37:02.460
and you're anticipating about a barrel a week,

00:37:02.539 --> 00:37:05.599
I think? Yeah, and it's really R &D. Yeah, correct.

00:37:05.719 --> 00:37:10.920
It's just R &D. I'm pushing us to do some Aquavit.

00:37:11.280 --> 00:37:13.820
so that we can kind of play on it it's called

00:37:13.820 --> 00:37:16.679
the water of life it's it's a scandinavian it's

00:37:16.679 --> 00:37:20.179
its own classification of spirit okay and instead

00:37:20.179 --> 00:37:23.460
of like a gin that has coriander as some of the

00:37:23.460 --> 00:37:25.840
stuff that's seeped into the distillate this

00:37:25.840 --> 00:37:30.320
has more um it has it has coriander and it's

00:37:30.320 --> 00:37:33.280
got some unique spirits and and so what that

00:37:33.280 --> 00:37:37.559
does is um it it creates this whole different

00:37:37.559 --> 00:37:41.420
flavor profile i want to barrel age aquavit and

00:37:41.420 --> 00:37:43.800
then i want to take our bourbon and finish it

00:37:43.800 --> 00:37:46.780
in the aquavit barrel aquavit yeah how are you

00:37:46.780 --> 00:37:51.980
saying that what V -E -E -T? You know what? I'm

00:37:51.980 --> 00:37:54.699
going to tell on myself. I went to Bryan Station

00:37:54.699 --> 00:37:58.320
in Lexington, Kentucky, and we were hooked on

00:37:58.320 --> 00:38:00.780
phonics. So if you want me to spell anything

00:38:00.780 --> 00:38:03.460
for you, it just isn't going to happen. Well,

00:38:03.480 --> 00:38:05.780
that's why we have Mr. Chuck in our back pocket.

00:38:05.840 --> 00:38:08.039
Everybody needs a Chuck in their back pocket.

00:38:08.179 --> 00:38:11.099
Absolutely. I 100 % agree. All right. So is that

00:38:11.099 --> 00:38:14.320
what it is? Aqua V -I -T -A -E? That's Vitae.

00:38:14.320 --> 00:38:16.400
Aqua Vitae. Is that something different? That

00:38:16.400 --> 00:38:18.750
looks Latin. It does look Latin. It could be

00:38:18.750 --> 00:38:22.670
road to death. We're fluent. Scandinavian. Oh,

00:38:22.809 --> 00:38:27.969
no. Scandinavian. Okay. There's an inside joke

00:38:27.969 --> 00:38:29.630
there, but we're going to get to that in the

00:38:29.630 --> 00:38:34.050
second half because that was the most ridiculous

00:38:34.050 --> 00:38:36.030
back and forth I've ever heard from these fools.

00:38:36.590 --> 00:38:38.150
All right. We're going to talk about that in

00:38:38.150 --> 00:38:42.230
the second half. All right. Okay. So it's a certain.

00:38:42.349 --> 00:38:47.139
It's its own category. Of water. Water of life.

00:38:47.239 --> 00:38:49.440
Water of life. Water of life is what it stands

00:38:49.440 --> 00:38:52.739
for. It's fascinating. It's alcoholic. It is.

00:38:52.739 --> 00:38:56.739
It is. And it's kind of like gin, only it's a

00:38:56.739 --> 00:38:59.579
Scandinavian clear. Does it still have the juniper

00:38:59.579 --> 00:39:01.960
in it? Wait a second. So no juniper. So it's

00:39:01.960 --> 00:39:04.860
not real piney. Yeah. No, it's not. It's good.

00:39:05.079 --> 00:39:08.739
You could make it out of potatoes or grain, but

00:39:08.739 --> 00:39:12.920
it has, it's similar to gin, but you don't use

00:39:12.920 --> 00:39:17.150
the juniper and the other. So it's a clear distilled,

00:39:17.170 --> 00:39:19.070
kind of like a vodka, but you put the herbs,

00:39:19.150 --> 00:39:21.429
but different than gin, basically. That's right.

00:39:21.530 --> 00:39:24.809
So when we had the lovely lady that went through

00:39:24.809 --> 00:39:27.869
wine, a wine sommelier, she had an interesting

00:39:27.869 --> 00:39:31.630
bottle. Yes, yes. She had a bottle at the very

00:39:31.630 --> 00:39:34.989
end of that that had nothing to do with this,

00:39:35.090 --> 00:39:36.630
right? It was distilled wine. Do you remember

00:39:36.630 --> 00:39:39.500
that? That was distilled wine? Correct. Okay.

00:39:39.539 --> 00:39:41.199
I wanted to make sure that wasn't something similar

00:39:41.199 --> 00:39:43.619
because I remember that bottle looking sort of

00:39:43.619 --> 00:39:47.300
similar to that. No, no. Okay. The distilled

00:39:47.300 --> 00:39:51.260
wine was very, very similar to a port. It was

00:39:51.260 --> 00:39:52.679
really, really good. And she said it wasn't a

00:39:52.679 --> 00:39:54.880
port, but it's a distilled wine. It was excellent.

00:39:55.059 --> 00:39:57.239
Yeah, it was outstanding. Okay. And so you have

00:39:57.239 --> 00:39:59.679
something, not similar, but you have something

00:39:59.679 --> 00:40:02.260
unique that you guys are trying to play with.

00:40:02.340 --> 00:40:04.460
Other distilleries are doing it across the U

00:40:04.460 --> 00:40:06.719
.S. market. So, I mean, we're not the only one,

00:40:06.739 --> 00:40:10.420
but... What I want to do is I would love to see

00:40:10.420 --> 00:40:13.480
some bourbon finished in those barrels that have

00:40:13.480 --> 00:40:17.539
Aquavit in them. Yeah. All right. All right.

00:40:17.559 --> 00:40:20.039
So if I were to ask you, what is something that,

00:40:20.059 --> 00:40:22.079
I mean, you know, obviously the Stabes is something

00:40:22.079 --> 00:40:24.659
unique about what you're doing. Yeah. But what

00:40:24.659 --> 00:40:28.980
is it that you guys are most proud of? Like something

00:40:28.980 --> 00:40:31.579
unique or something different or what you're

00:40:31.579 --> 00:40:35.409
going for? Like what really, really sets you

00:40:35.409 --> 00:40:37.389
apart that you guys are really, really shooting

00:40:37.389 --> 00:40:40.130
for? Well, you know, we're we're in a category

00:40:40.130 --> 00:40:43.590
with a lot of other distillers, whether they're

00:40:43.590 --> 00:40:46.389
legacy or craft distillers that are looking at

00:40:46.389 --> 00:40:51.559
innovation. Right. You know, I think that. The

00:40:51.559 --> 00:40:56.699
market is just a little saturated. So you've

00:40:56.699 --> 00:40:57.980
got to do something different. You've got to

00:40:57.980 --> 00:41:01.099
stand out, but you've got to have a good product.

00:41:01.300 --> 00:41:04.539
You can't just throw something in there, some

00:41:04.539 --> 00:41:07.480
wood in there, or finish in a different barrel,

00:41:07.539 --> 00:41:10.039
and people are going to flock to it. It's got

00:41:10.039 --> 00:41:13.900
to hit. When we taste, when we're doing a tasting,

00:41:14.059 --> 00:41:19.230
we first look at the appearance. Smell the aroma.

00:41:19.329 --> 00:41:22.210
We taste it, and then we get a finish. There's

00:41:22.210 --> 00:41:25.670
four different parts to consumption. So if a

00:41:25.670 --> 00:41:27.750
consumer is going into a liquor store, the first

00:41:27.750 --> 00:41:29.510
thing they're doing is they're looking at that

00:41:29.510 --> 00:41:32.449
label. They're looking at that bottle. Is that

00:41:32.449 --> 00:41:35.449
capturing their attention? And the hue. All of

00:41:35.449 --> 00:41:38.150
it. The color, and we can't add any artificial

00:41:38.150 --> 00:41:41.889
coloring to our distilled spirit. So if you see

00:41:41.889 --> 00:41:45.429
a Kentucky straight bourbon. That is then finished

00:41:45.429 --> 00:41:48.389
in French oak. If it's a Kentucky straight bourbon

00:41:48.389 --> 00:41:50.650
and it's dark, it's probably barrel strength.

00:41:50.750 --> 00:41:53.110
It's probably higher proof. Yep. If it's a Kentucky

00:41:53.110 --> 00:41:56.190
straight bourbon. finished in french oak and

00:41:56.190 --> 00:41:58.750
it's dark then you probably know it's barrel

00:41:58.750 --> 00:42:02.809
proof or it's also extra aged with wood and so

00:42:02.809 --> 00:42:05.969
wood provides 50 to 70 percent of the flavor

00:42:05.969 --> 00:42:08.869
that's coming from that whiskey or that bourbon

00:42:08.869 --> 00:42:11.190
we're just changing the equation we're just adding

00:42:11.190 --> 00:42:14.329
more wood staves so we're changing that percentage

00:42:14.329 --> 00:42:16.550
of how much of the flavor is coming from the

00:42:16.550 --> 00:42:20.239
wood right yeah excellent excellent because we've

00:42:20.239 --> 00:42:22.219
done this multiple times we've been looking at

00:42:22.219 --> 00:42:24.579
bottles on the shelf and be like wow that's a

00:42:24.579 --> 00:42:27.980
really light hue uh -huh right regardless of

00:42:27.980 --> 00:42:30.280
what the proof is you know you're saying we're

00:42:30.280 --> 00:42:32.940
like i mean everclear is pretty high yeah exactly

00:42:32.940 --> 00:42:37.239
exactly so i mean it's a lot right we like we

00:42:37.239 --> 00:42:41.570
love we enjoy rich Rich, tasty whiskeys. And

00:42:41.570 --> 00:42:43.190
it can be all over the place. You have to chew

00:42:43.190 --> 00:42:45.409
those. Yeah, but we don't. I mean, me personally,

00:42:45.550 --> 00:42:47.590
I don't want to speak for these guys, but I personally

00:42:47.590 --> 00:42:54.860
like mine over 105, 15, 25, 35. In this progression

00:42:54.860 --> 00:42:57.179
that we have gone through, like we started out

00:42:57.179 --> 00:43:00.980
buying the $30, $40, $50 bourbons, and we didn't

00:43:00.980 --> 00:43:02.380
really know what we were buying. We were just

00:43:02.380 --> 00:43:05.260
looking at price point. We found very quickly

00:43:05.260 --> 00:43:07.420
that the higher the proof, the richer it is.

00:43:07.639 --> 00:43:10.539
But it took a while to work up to that because

00:43:10.539 --> 00:43:12.920
you just can't jump into that. No, you can't

00:43:12.920 --> 00:43:16.159
because we all have a chemical receptor. And

00:43:16.159 --> 00:43:19.940
if you're new into bourbon and you drink fire

00:43:19.940 --> 00:43:22.650
water, you haven't challenged that chemical receptor.

00:43:23.030 --> 00:43:27.190
That chemical receptor is saying, this is a caustic

00:43:27.190 --> 00:43:30.190
chemical. Get it out of your body. But then after

00:43:30.190 --> 00:43:33.369
we mute that with drinking lots and lots of...

00:43:33.369 --> 00:43:36.849
When we burn off the nerve endings. That's why

00:43:36.849 --> 00:43:40.530
I can't throw up anymore. That's why. People

00:43:40.530 --> 00:43:42.429
are kind of like, oh, I threw up earlier than

00:43:42.429 --> 00:43:46.070
I was. Rookie. That's why. I've killed that system.

00:43:46.269 --> 00:43:47.710
Yeah, that's why I don't taste any of the food

00:43:47.710 --> 00:43:52.699
I eat. I can't smell. I can't smell. I can't

00:43:52.699 --> 00:43:56.019
eat. Well, it's also a detriment because. You

00:43:56.019 --> 00:43:57.980
want to top off, Barry? No, no, no. I'm going

00:43:57.980 --> 00:44:00.179
to wait. We've got a high proof coming on the

00:44:00.179 --> 00:44:07.019
second. Yeah. Oh, you gave it away. Oh, you spilled

00:44:07.019 --> 00:44:11.110
the beans. No one heard me say that. We all did.

00:44:11.389 --> 00:44:14.289
Oh, I said shag. Even I heard it. Even I heard

00:44:14.289 --> 00:44:16.369
it. I'm hearing impaired for God's sake. We used

00:44:16.369 --> 00:44:19.289
to have soccer yellow cards and red cards up

00:44:19.289 --> 00:44:20.610
here. I would have thrown a red card at that

00:44:20.610 --> 00:44:23.250
one. Big time red card. Yeah. Then he would have

00:44:23.250 --> 00:44:28.329
challenged it. I would have. I was getting ready

00:44:28.329 --> 00:44:30.949
to. Yeah. Well, one of the things when you start

00:44:30.949 --> 00:44:32.789
getting into the high proof, sometimes what happens

00:44:32.789 --> 00:44:35.590
is you miss some really good lower proof ones.

00:44:35.610 --> 00:44:38.909
Yes. Because those seem, even though they're

00:44:38.909 --> 00:44:41.599
good, They're just not as flavorful. You're not

00:44:41.599 --> 00:44:45.940
used to it. And it's almost like too watery.

00:44:46.519 --> 00:44:48.199
It's not as strong. It's not as flavorful. It

00:44:48.199 --> 00:44:50.219
doesn't have it. But there's a couple companies

00:44:50.219 --> 00:44:53.900
that are, like Michter's 10 is one. Garrison

00:44:53.900 --> 00:44:56.539
Brothers is another. Those guys have kind of

00:44:56.539 --> 00:44:59.340
broken the mold a little bit where it actually

00:44:59.340 --> 00:45:02.280
does have flavor. What are some other ones? But

00:45:02.280 --> 00:45:04.099
the point is we started to turn our nose up at

00:45:04.099 --> 00:45:06.780
like 90 to 95 proof. Oh, yeah. And we became

00:45:06.780 --> 00:45:09.280
snobs. Yeah. Right? I mean, so you don't want

00:45:09.280 --> 00:45:11.300
to do that because there are some flavorful,

00:45:11.340 --> 00:45:14.539
rich, nice hue. But they're so hard to find.

00:45:14.820 --> 00:45:18.860
Yeah, true. Well, a lot of what I do is I'm tasting

00:45:18.860 --> 00:45:21.800
for faults. You know, I'm not tasting for flavor.

00:45:22.059 --> 00:45:25.659
So if I'm tasting something and I'm seeing some.

00:45:26.949 --> 00:45:28.829
environmental contaminants, I'm able to pick

00:45:28.829 --> 00:45:31.349
that up. Yep. And, and that to me, that's kind

00:45:31.349 --> 00:45:34.369
of frustrating because I'm tasting now some really

00:45:34.369 --> 00:45:37.809
good bottles and I'm picking them apart. Right.

00:45:37.889 --> 00:45:40.670
So instead of tasting for enjoyment, right. I'm,

00:45:40.670 --> 00:45:42.889
I'm, I'm bringing my work home and, you know,

00:45:42.889 --> 00:45:45.690
so, so a lot of what you see on my bar is going

00:45:45.690 --> 00:45:49.599
to be. really high proof stuff. Um, I like rye,

00:45:49.599 --> 00:45:52.219
you know, I think we all graduate into a high

00:45:52.219 --> 00:45:55.539
rye mash bill or a rye whiskey that, that is

00:45:55.539 --> 00:45:58.000
higher proof. You know, uh, some of my favorite

00:45:58.000 --> 00:46:01.679
bourbons and whiskeys are, um, are, are rise,

00:46:01.860 --> 00:46:04.840
you know? So, um, uh, Jack Daniels barrel proof

00:46:04.840 --> 00:46:08.980
rye. Absolutely love it. Every store, it's so

00:46:08.980 --> 00:46:11.599
funny, every store I go to, I'm looking, is already

00:46:11.599 --> 00:46:13.940
one on the shelf? Yep. Okay, now where's the

00:46:13.940 --> 00:46:17.159
Jack Daniels? Really? Nice. Well, that's a huge

00:46:17.159 --> 00:46:20.119
testament right there. Yeah, I love it. I love

00:46:20.119 --> 00:46:26.670
what Jack Daniels does is outside the U .S. People

00:46:26.670 --> 00:46:30.570
think of American bourbon as Jack Daniels. When

00:46:30.570 --> 00:46:34.210
you go to Lynchburg and you see these visitors

00:46:34.210 --> 00:46:37.730
and one out of every three visitors is from outside

00:46:37.730 --> 00:46:41.030
the U .S., that tells me we have an opportunity

00:46:41.030 --> 00:46:45.230
in Kentucky to brand ourselves. Massive market.

00:46:45.449 --> 00:46:49.190
Massive market. We've got to do something to.

00:46:50.190 --> 00:46:53.389
attract people that are outside the u .s to come

00:46:53.389 --> 00:46:56.809
to kentucky and and experience kentucky bourbon

00:46:56.809 --> 00:47:00.250
and um i've got a i've got a trademark um that

00:47:00.250 --> 00:47:03.329
is going to come to market and i'm hoping that's

00:47:03.329 --> 00:47:06.039
going to help do that nice yeah Interesting.

00:47:06.179 --> 00:47:08.059
So you're leaving these little Easter eggs that

00:47:08.059 --> 00:47:10.320
we're going to have to unveil later. What's the

00:47:10.320 --> 00:47:13.780
time span? When are we going to release this?

00:47:13.860 --> 00:47:15.440
When is this information coming out? Well, I'm

00:47:15.440 --> 00:47:18.280
still talking with our team to try to figure

00:47:18.280 --> 00:47:21.619
out how we release this. But I've talked to the

00:47:21.619 --> 00:47:25.539
Kentucky Distillers Association president. Everybody

00:47:25.539 --> 00:47:29.639
wants to bring more tourism to Kentucky, whether

00:47:29.639 --> 00:47:32.179
it's inside the U .S. or outside the U .S. So

00:47:32.179 --> 00:47:35.840
more to come on that. It sounds like you guys

00:47:35.840 --> 00:47:42.239
are opening up a venue, not just for your distillery,

00:47:42.360 --> 00:47:44.320
but it sounds like you guys are going to have

00:47:44.320 --> 00:47:46.239
restaurants. Are you going to have weddings there?

00:47:46.400 --> 00:47:49.400
Yep. Large functions? Yep. And that is fantastic.

00:47:49.840 --> 00:47:52.579
It's a great thing to do. What a way to celebrate.

00:47:52.940 --> 00:47:55.679
Yeah, you know, when you look at what's happening

00:47:55.679 --> 00:47:59.340
on the Bourbon Trail in Kentucky, it's that experience

00:47:59.340 --> 00:48:03.679
level. It's the and in the Bourbon Trail. It's

00:48:03.679 --> 00:48:07.260
bourbon and a four -star restaurant. It's bourbon

00:48:07.260 --> 00:48:11.619
and an entertainment venue. You know, we do tastings

00:48:11.619 --> 00:48:15.079
at our distillery now, and we combine different

00:48:15.079 --> 00:48:17.480
tasting elements so that people that are coming

00:48:17.480 --> 00:48:20.460
in, that, you know, we're kind of, I can say

00:48:20.460 --> 00:48:22.619
this, we're probably some bourbon nerds. You

00:48:22.619 --> 00:48:26.179
know, we drink a lot of bourbon, but we can discern

00:48:26.179 --> 00:48:29.059
flavor profiles. It's that novice that comes

00:48:29.059 --> 00:48:31.679
in that we're adding different tasting components,

00:48:31.800 --> 00:48:34.599
kind of like a wine tasting where we're enhancing

00:48:34.599 --> 00:48:39.420
or it's an inverse kind of flavor to what you're

00:48:39.420 --> 00:48:42.719
tasting so that the person can say, I get it.

00:48:43.070 --> 00:48:46.630
Oh, my God, I'm tasting stone fruit. I'm tasting

00:48:46.630 --> 00:48:50.429
baking chocolate. And it's not frying my throat.

00:48:50.510 --> 00:48:52.949
And it's not burning your throat. You know, because

00:48:52.949 --> 00:48:54.429
that's part of the problem. So, like, we've been

00:48:54.429 --> 00:48:57.070
talking about this. So, you know, I don't know

00:48:57.070 --> 00:48:59.590
what percentage of the bourbon drinkers, like,

00:48:59.690 --> 00:49:02.889
you know, 10 to 15 % may be like the 115 plus

00:49:02.889 --> 00:49:05.630
proof, but the rest of the bourbon drinkers.

00:49:06.030 --> 00:49:10.030
are still down at the 90 and the 80. And you

00:49:10.030 --> 00:49:12.650
have to cater to that. And we don't like the

00:49:12.650 --> 00:49:14.570
idea. Hold on one second. We do not like the

00:49:14.570 --> 00:49:16.889
idea. I apologize. Chuck, can you do us a favor,

00:49:16.949 --> 00:49:19.789
please? Can you bring us the bottle of RD1 Spirits?

00:49:19.869 --> 00:49:22.809
Yep. I'm going to pour a little bit more. Oh.

00:49:23.230 --> 00:49:26.090
Look at you. Well, you're out. Everyone's out.

00:49:26.230 --> 00:49:27.650
Everybody's out. You know what? In fact, I don't

00:49:27.650 --> 00:49:29.289
know what the deal is. Maybe it was a hot day.

00:49:29.429 --> 00:49:33.139
It's crushable. That's what he said. It's crushable.

00:49:33.139 --> 00:49:36.380
It's crushable. But the point I was going to

00:49:36.380 --> 00:49:38.980
make is that none of us are on board with adding

00:49:38.980 --> 00:49:42.159
water. Yeah. Which it's not. Nope. We don't like

00:49:42.159 --> 00:49:44.800
the idea of diluting a wonderful cast strength

00:49:44.800 --> 00:49:48.719
barrel down to 90 proof. But we've also heard

00:49:48.719 --> 00:49:52.079
that adding a drop or two also brings out other

00:49:52.079 --> 00:49:54.119
notes. Correct. As well. I don't know if that's

00:49:54.119 --> 00:49:57.210
true. We've never actually. Yeah, you know, one

00:49:57.210 --> 00:50:00.050
of my good friends, and I have to pinch myself

00:50:00.050 --> 00:50:02.809
that, you know, here's a Bourbon Hall of Fame,

00:50:03.090 --> 00:50:05.489
Freddie Johnson. So if you all know Freddie Johnson

00:50:05.489 --> 00:50:11.469
with Buffalo Trace, he is the only tour guide

00:50:11.469 --> 00:50:15.929
that is in the Bourbon Hall of Fame. Tour guide?

00:50:16.369 --> 00:50:18.429
Tour guide. So he's a third generation tour guide.

00:50:19.510 --> 00:50:22.369
Sazerac, Buffalo Trace. Sazerac. Yeah, so have

00:50:22.369 --> 00:50:25.530
you guys seen Neat, the Story of Bourbon? no

00:50:25.530 --> 00:50:28.369
have not gotta put that on your watch list you

00:50:28.369 --> 00:50:31.170
will have a whole different appreciation for

00:50:31.170 --> 00:50:34.050
what goes into the whole thing trail but but

00:50:34.050 --> 00:50:37.369
you know freddie says don't add water to to your

00:50:37.369 --> 00:50:40.570
bourbon because what happens is you already watched

00:50:40.570 --> 00:50:42.369
that the need the story of bourbon i got it here

00:50:42.369 --> 00:50:46.340
it's a documentary 2018 yep Keep going. What

00:50:46.340 --> 00:50:51.440
he says, especially for newbies, women that are

00:50:51.440 --> 00:50:54.519
doing tastings, he has them take a sip of water.

00:50:54.739 --> 00:50:59.539
You had to call out women. Or guys. Is this handmaid's

00:50:59.539 --> 00:51:04.179
tale? What's going on right now? Sailors. That's

00:51:04.179 --> 00:51:09.199
not true. That's not true. What he says is take

00:51:09.199 --> 00:51:12.079
a sip of water and then take a sip of the pour

00:51:12.079 --> 00:51:15.059
that you have. Sure. And so that's going to help

00:51:15.059 --> 00:51:17.159
dilute it. But then you're not diluting the whole

00:51:17.159 --> 00:51:19.639
thing. Yes. And then so what you're doing is

00:51:19.639 --> 00:51:22.980
you're challenging your chemical receptors. You're

00:51:22.980 --> 00:51:25.599
kind of acclimating them to the alcohol. Then

00:51:25.599 --> 00:51:28.739
you can go back in and take a neat pour. Yeah,

00:51:28.820 --> 00:51:31.360
because otherwise you've changed it. You've changed

00:51:31.360 --> 00:51:33.179
the proof. You've tainted the rest of it, right?

00:51:33.380 --> 00:51:35.719
Not tainted is a strong word. You're not going

00:51:35.719 --> 00:51:37.559
to have an opportunity to go back to the source.

00:51:37.960 --> 00:51:41.880
I like uncut, unfiltered, you know, let me prove

00:51:41.880 --> 00:51:44.059
it. Let me prove it down if I want to. That's

00:51:44.059 --> 00:51:47.440
exactly what I say. Amen. Yeah. Amen. Yeah, I

00:51:47.440 --> 00:51:49.739
love it. It's like, no offense to those bottle

00:51:49.739 --> 00:51:52.699
and bond folks out there. That's important. But

00:51:52.699 --> 00:51:55.760
to me, no thank you. I will water my own stuff

00:51:55.760 --> 00:51:57.539
down. Yeah, because, I mean, they're trying to

00:51:57.539 --> 00:51:59.539
cater to the majority of the market. You have

00:51:59.539 --> 00:52:02.639
to cater. It's about selling bottles, guys. So

00:52:02.639 --> 00:52:06.880
we're probably 1%. You know, there's 10 % that

00:52:06.880 --> 00:52:10.800
drink above 100, 110 proof. We're probably in

00:52:10.800 --> 00:52:15.119
that 1%. Is it really 1 %? Well, 1 % are those

00:52:15.119 --> 00:52:17.739
of us that have a collection like you have. Is

00:52:17.739 --> 00:52:21.320
that synonymous to losers? Yes. No, no, no, no,

00:52:21.320 --> 00:52:23.699
no, no. No, the people that aren't drinking are

00:52:23.699 --> 00:52:28.119
losers. Or they're quitters. They're quitters.

00:52:28.280 --> 00:52:31.440
They are quitters. No fortitude. Dry January,

00:52:31.800 --> 00:52:35.050
quitters. Yeah, come on. Come on. throat is stronger

00:52:35.050 --> 00:52:38.210
than that we're making more take it take it off

00:52:38.210 --> 00:52:43.670
squeal like a pig okay wow that's not where we

00:52:43.670 --> 00:52:46.750
went sure i mean just you know yeah there you

00:52:46.750 --> 00:52:51.449
go oh god all right with this you know what this

00:52:51.449 --> 00:52:54.820
actually you know what we I love how we're covering

00:52:54.820 --> 00:52:57.539
a lot of aspects about how to drink bourbon and

00:52:57.539 --> 00:53:00.280
what goes into drinking bourbon. Right. You're

00:53:00.280 --> 00:53:03.019
really touching on a lot of it. Yeah. Well, we're

00:53:03.019 --> 00:53:05.440
about to end, I believe, the first half, and

00:53:05.440 --> 00:53:06.760
I want to actually talk about what we're drinking.

00:53:06.820 --> 00:53:08.380
Let's do it. We've talked about RD -1 a lot,

00:53:08.460 --> 00:53:17.320
and this is the Ambarana bottle. So the RD -1

00:53:17.320 --> 00:53:19.539
Ambarana bottle, Kentucky straight bourbon whiskey,

00:53:19.659 --> 00:53:22.590
finished with Brazilian Ambarana wood. Offers

00:53:22.590 --> 00:53:25.469
a complex and distinctive flavor profile. I don't

00:53:25.469 --> 00:53:26.750
even know if I want to get into this. I think

00:53:26.750 --> 00:53:29.090
Barry should be narrating this. Yeah, well, I

00:53:29.090 --> 00:53:33.869
can tell you that it's 110 proof. It is finished

00:53:33.869 --> 00:53:39.050
to taste. And so for me, this is 50 % of our

00:53:39.050 --> 00:53:43.250
sales across the U .S. market. I have to be a

00:53:43.250 --> 00:53:45.730
fan of Ambarana. I'm an uncut, unfiltered guy.

00:53:45.869 --> 00:53:50.659
But as an owner... And the National Brand Ambassador,

00:53:50.940 --> 00:53:53.739
I'm a huge fan of this. It's a cash cow. It's

00:53:53.739 --> 00:53:57.619
driving sales. But so the flavor profiles that

00:53:57.619 --> 00:54:00.280
you get with Ambarana, you guys have had Cachaca

00:54:00.280 --> 00:54:03.480
from Brazil. Cachaca is a rum -based spirit.

00:54:03.659 --> 00:54:07.500
Yes. They use Ambarana to finish in it. So you're

00:54:07.500 --> 00:54:10.159
getting flavors way outside the flavor wheel

00:54:10.159 --> 00:54:12.199
of a traditional bourbon. So you're getting,

00:54:12.340 --> 00:54:15.440
you know, I hate to say cinnamon first. You're

00:54:15.440 --> 00:54:19.019
getting clove, nutmeg. all spice you're getting

00:54:19.019 --> 00:54:21.780
baking spices obviously you're getting cinnamon

00:54:21.780 --> 00:54:25.679
but it morphs from that initial flavor on the

00:54:25.679 --> 00:54:28.980
palate to a cinnamon apple kind of a kind of

00:54:28.980 --> 00:54:33.039
a wonderful mouthfeel and then it finishes with

00:54:33.039 --> 00:54:35.960
tropical some people get coconut some people

00:54:35.960 --> 00:54:39.679
get pineapple Um, and I'm, I'm a, I'm a huge

00:54:39.679 --> 00:54:42.880
fan of drink it like you like it. I'm not going

00:54:42.880 --> 00:54:44.940
to judge you if you don't drink it like I drink

00:54:44.940 --> 00:54:48.400
it, but there is cocktails. So there's a paper

00:54:48.400 --> 00:54:52.719
plane cocktail. It has Aperol, Anino, lemon,

00:54:52.840 --> 00:54:56.840
and, and the bourbon. It sings in that cocktail.

00:54:56.920 --> 00:54:59.960
I bet. There's another cocktail. We do a rum,

00:55:00.159 --> 00:55:04.559
a plantery rum. It's a barrel -strength rum that

00:55:04.559 --> 00:55:09.480
we combine with that with a tortino sugar, kind

00:55:09.480 --> 00:55:13.139
of a maple sugar, and then we add rhubarb and

00:55:13.139 --> 00:55:16.179
Regan orange bitters. You don't hear that every

00:55:16.179 --> 00:55:19.940
day. No, you don't. It is delicious. But do you

00:55:19.940 --> 00:55:22.960
guys like rum? Are you fans? Oh, I'm a big rum

00:55:22.960 --> 00:55:26.429
fan. Yeah. I mean, I'm not a big cocktail person,

00:55:26.610 --> 00:55:28.949
but I want to accentuate the flavors in this

00:55:28.949 --> 00:55:33.590
because we're casting a wide net with these different

00:55:33.590 --> 00:55:36.809
wood finishes. This one's absolutely delicious.

00:55:37.170 --> 00:55:39.650
We didn't talk about the oak and maple. We make

00:55:39.650 --> 00:55:43.130
a barrel strength oak and maple. It crushes a

00:55:43.130 --> 00:55:46.110
Manhattan. I mean, you do a black Manhattan,

00:55:46.449 --> 00:55:50.510
black walnut bitters. Oh, my God. best cocktail

00:55:50.510 --> 00:55:53.269
if i do a cocktail i damn well want to taste

00:55:53.269 --> 00:55:56.550
alcohol yeah it has to be booze forward for me

00:55:56.550 --> 00:55:58.530
absolutely what's the point otherwise that's

00:55:58.530 --> 00:56:00.449
just me now you have these barrel proofs are

00:56:00.449 --> 00:56:02.869
those widely released or is it distillery only

00:56:02.869 --> 00:56:06.369
type of thing or no no no we i've got i came

00:56:06.369 --> 00:56:09.789
to the texas market i've got a bag full of uh

00:56:10.590 --> 00:56:12.789
barrel selects that I'm going to be meeting with

00:56:12.789 --> 00:56:15.650
retailers. Can you go to your car and get those

00:56:15.650 --> 00:56:21.150
right now? Can you go get some of those? Do you

00:56:21.150 --> 00:56:23.630
have any pull? Can we follow you to the place?

00:56:24.269 --> 00:56:27.349
I'll give you where I'm going. We'll tail you.

00:56:28.090 --> 00:56:30.269
We just need one. We need one for the podcast.

00:56:30.530 --> 00:56:34.070
You need one. I'll make sure you guys get some

00:56:34.070 --> 00:56:36.210
nice samples. I'll make sure to mail you guys

00:56:36.210 --> 00:56:38.130
some really good samples. That would be awesome.

00:56:38.289 --> 00:56:43.289
This Emberano, unique to the point where everyone

00:56:43.289 --> 00:56:44.769
should have it on their shelves. Absolutely.

00:56:44.849 --> 00:56:47.590
Because it's different. It's not a normal whiskey.

00:56:47.869 --> 00:56:51.349
To me, it's almost like in the category of a

00:56:51.349 --> 00:56:53.409
dessert whiskey. I don't want to say it's in

00:56:53.409 --> 00:56:55.969
the same category as TX whiskey, because it's

00:56:55.969 --> 00:56:58.250
kind of praline kind of mix, but it is a little

00:56:58.250 --> 00:57:02.130
bit. It's dessert -like. TX whiskey is kind of

00:57:02.130 --> 00:57:05.730
dessert -like, but this one... It's a ballsy

00:57:05.730 --> 00:57:09.050
dessert. It's got that fun, wonderful taste that's

00:57:09.050 --> 00:57:11.510
not like regular bourbons or whiskeys. Let me

00:57:11.510 --> 00:57:13.449
tell you the story of how we stumbled on this.

00:57:13.929 --> 00:57:16.510
I'm the first one that bought the bottle before

00:57:16.510 --> 00:57:22.110
we brought it to the podcast. I didn't know what

00:57:22.110 --> 00:57:25.409
to think, to be honest. I poured it, and I was

00:57:25.409 --> 00:57:28.269
drinking bourbon, and I was like... This is not

00:57:28.269 --> 00:57:30.650
bourbon to me. I didn't even know what to think.

00:57:30.750 --> 00:57:32.489
I didn't like it. I wasn't sure what to think.

00:57:32.610 --> 00:57:34.869
So I brought it to you guys, and they were like,

00:57:34.949 --> 00:57:36.409
oh, my God, this is amazing. I was like, well,

00:57:36.449 --> 00:57:38.230
maybe I need to try it again. Maybe I'm an idiot.

00:57:38.369 --> 00:57:39.690
I don't know what's going on here. I'm pretty

00:57:39.690 --> 00:57:41.710
sure that's what it was. It turns out I am an

00:57:41.710 --> 00:57:43.550
idiot. We're like, this tastes like cinnamon

00:57:43.550 --> 00:57:46.630
toast crunch. Cinnamon toast crunch. So somebody

00:57:46.630 --> 00:57:48.489
has said that before. It tastes like cinnamon

00:57:48.489 --> 00:57:52.650
toast crunch. It's very distinctive to me. And

00:57:52.650 --> 00:57:55.150
I love cinnamon toast crunch. But it wasn't a

00:57:55.150 --> 00:58:00.079
bourbon to me. Since then, yeah, huge fan. Thank

00:58:00.079 --> 00:58:02.860
you. Huge fan. And we all are, obviously, since

00:58:02.860 --> 00:58:06.159
we're crushing it at the moment. Love that term,

00:58:06.179 --> 00:58:09.780
too. I've never heard that. It's crushable. Crushable.

00:58:09.800 --> 00:58:11.480
Yeah, we're going to be using that. Yeah. We're

00:58:11.480 --> 00:58:13.119
stealing that from you. Love it. We're going

00:58:13.119 --> 00:58:14.940
to coin that. Yeah. Barry, what is your last

00:58:14.940 --> 00:58:18.199
name again? It's like Vinegar, only B -R -N -O

00:58:18.199 --> 00:58:21.280
-V, Brinegar. Brinegar. Okay. Brinegar. Brinegar.

00:58:21.980 --> 00:58:25.139
Brinegar. So I am going to be in Nicholasville.

00:58:25.449 --> 00:58:28.869
Nice. In mid -June. Really? So I'm going to come

00:58:28.869 --> 00:58:31.769
see you if you're going to be around. He travels

00:58:31.769 --> 00:58:35.429
42 weeks a year. How many other weeks are there?

00:58:35.550 --> 00:58:37.469
How many other weeks are there? Ten more weeks.

00:58:37.469 --> 00:58:41.429
We've got ten other weeks. So in June, I just

00:58:41.429 --> 00:58:43.909
changed. So the first week of June, I'm going

00:58:43.909 --> 00:58:47.619
to Las Vegas. And then the second week, I'm going

00:58:47.619 --> 00:58:50.340
to Southern California. And then from Southern

00:58:50.340 --> 00:58:53.000
California, I'm going to Colorado. So there's

00:58:53.000 --> 00:58:56.480
three weeks straight. I am on the road. In June.

00:58:57.219 --> 00:59:00.599
But you have to go. Does your wife go with you

00:59:00.599 --> 00:59:03.039
sometimes? She's going to Colorado. Yeah, she's

00:59:03.039 --> 00:59:04.920
going to Colorado. So she cherry picks. She does.

00:59:05.559 --> 00:59:07.539
She's like, when can I retire? And I'm like,

00:59:07.639 --> 00:59:11.239
well, when we make it. When we make bank. When

00:59:11.239 --> 00:59:13.840
you pass the $1 billion mark. Right. $1 billion.

00:59:14.179 --> 00:59:17.980
Yeah. But you need to come by the distillery.

00:59:18.179 --> 00:59:20.539
I will. Jared, our master distiller, will be

00:59:20.539 --> 00:59:22.579
there. He'll take you into the wood science lab.

00:59:22.659 --> 00:59:25.400
He'll have his white lab coat on, and you guys

00:59:25.400 --> 00:59:28.420
can experiment. 100%. Yeah. You definitely want

00:59:28.420 --> 00:59:30.960
to do that. We'll talk after this. I have Brandon's

00:59:30.960 --> 00:59:32.699
white lab coat. You can take that so you can

00:59:32.699 --> 00:59:35.889
like. I'll fit in. Yeah. They're going to be

00:59:35.889 --> 00:59:37.929
like, we got another wood scientist here. Doctor.

00:59:38.250 --> 00:59:43.789
Doctor. Doctor. Doctor. Doctor. Doctor. Doctor.

00:59:44.250 --> 00:59:48.969
Doctor. Doctor. Doctor. Doctor. Doctor. Doctor.

00:59:48.969 --> 00:59:53.570
Doctor. Doctor. Doctor. Doctor. Doctor. Doctor.

00:59:53.670 --> 00:59:58.150
Doctor. Doctor. Doctor. Doctor. Doctor. Doctor.

00:59:58.670 --> 01:00:03.980
And doctor. Well, we miss anyone? Perfect. Oh,

01:00:04.280 --> 01:00:10.059
spies like us. We should talk about movies like

01:00:10.059 --> 01:00:13.039
that in the second podcast. Yeah. I'm looking

01:00:13.039 --> 01:00:16.940
forward to it. Who's going to know that? God,

01:00:17.659 --> 01:00:21.780
what a great movie. It's kind of like the overdone...

01:00:21.780 --> 01:00:26.119
What is it? Airplane. Airplane, yeah. Help us,

01:00:26.139 --> 01:00:33.269
Chuck. Not doctor, doctor, but it's... I picked

01:00:33.269 --> 01:00:37.150
a bag wheat to quit smoking pot. He goes, Roger.

01:00:37.630 --> 01:00:39.409
Roger, Roger. I'm talking about the Roger, Roger.

01:00:40.889 --> 01:00:44.570
Overdone, overdone. Yes, same thing, same thing.

01:00:44.730 --> 01:00:46.550
I got a quick question before we wrap it up.

01:00:46.590 --> 01:00:51.349
I know I did a deep dive into Barry, and you

01:00:51.349 --> 01:00:55.349
were in the Navy. Yep. What ship were you on?

01:00:55.710 --> 01:01:01.050
So I was at 8404. So I was a field medic in the

01:01:01.050 --> 01:01:04.570
1st Marine Division. So my sea duty was with

01:01:04.570 --> 01:01:09.889
the Marine Corps. Wonderful time out in Camp

01:01:09.889 --> 01:01:13.030
Pendleton, California, did a Westpac and, you

01:01:13.030 --> 01:01:15.969
know, have ultimate respect for the military.

01:01:16.150 --> 01:01:19.590
I've found through that experience that I valued

01:01:19.590 --> 01:01:24.309
an education. And so got out of the Navy and

01:01:24.309 --> 01:01:26.769
went back, got a nursing degree and worked in

01:01:26.769 --> 01:01:29.130
the operating room. And then I found out I enjoy

01:01:29.130 --> 01:01:32.409
talking to people better. They're not knocked

01:01:32.409 --> 01:01:34.170
out on the table, right? Right. You just sit

01:01:34.170 --> 01:01:35.710
there talking. They're not responding to me.

01:01:35.789 --> 01:01:39.440
I'm talking and I'm talking. We like you even

01:01:39.440 --> 01:01:42.000
more, man. Nice. Thank you for your service.

01:01:42.019 --> 01:01:44.679
That is fantastic. That was going to be my follow

01:01:44.679 --> 01:01:47.239
-up is I know you went into, you became a registered

01:01:47.239 --> 01:01:49.219
nurse and you went into nursing and you're into

01:01:49.219 --> 01:01:53.000
surgery. Yeah. And then, you know, kind of walked

01:01:53.000 --> 01:01:55.360
through, I think you went into sales after that

01:01:55.360 --> 01:01:56.699
in the market and just kind of worked your way

01:01:56.699 --> 01:01:58.320
up and then you got into the situation where

01:01:58.320 --> 01:02:00.489
like. We like bourbon. Let's do this thing. Yeah.

01:02:00.550 --> 01:02:03.650
So so the way that it evolved was, you know,

01:02:03.650 --> 01:02:05.969
got out of sale or got out of the operating room

01:02:05.969 --> 01:02:08.869
and then went work with a medical device company

01:02:08.869 --> 01:02:11.650
called Medtronic out of Minnesota, sold medical

01:02:11.650 --> 01:02:13.969
devices and then moved over into pharmaceutical

01:02:13.969 --> 01:02:18.030
sales. I sold compound pharmacy formulations.

01:02:18.269 --> 01:02:22.110
And I mean, I had a market up in Kentucky. It

01:02:22.110 --> 01:02:25.329
was it was a thriving market. And you may or

01:02:25.329 --> 01:02:27.829
may not recall there was a there was a federal.

01:02:28.039 --> 01:02:31.000
judge that got injected with tainted steroids

01:02:31.000 --> 01:02:35.019
from a New England compounding pharmacy and it

01:02:35.019 --> 01:02:39.099
tanked the whole compound. market right so so

01:02:39.099 --> 01:02:42.019
it made it seem unsafe for any compounding anything

01:02:42.019 --> 01:02:45.400
even if it's topical so so dumb yeah well so

01:02:45.400 --> 01:02:48.440
so i moved out of that and then you know hopped

01:02:48.440 --> 01:02:51.079
around a couple of places where i was doing senior

01:02:51.079 --> 01:02:53.619
living you know started a senior living community

01:02:53.619 --> 01:02:57.500
from the ground up and um and then and then i

01:02:57.500 --> 01:02:59.400
i've started my own digital marketing company

01:02:59.400 --> 01:03:02.199
so i've got this digital marketing company and

01:03:02.199 --> 01:03:04.579
i'm talking to local business owners and at the

01:03:04.579 --> 01:03:07.460
same time i'm i'm following the Lexington Bourbon

01:03:07.460 --> 01:03:10.300
Society around. Lexington Bourbon Society, it's

01:03:10.300 --> 01:03:13.550
a social club. Um, is this something that we

01:03:13.550 --> 01:03:17.789
could utilize to enhance our, our podcast? Absolutely.

01:03:17.989 --> 01:03:20.190
Absolutely. We'll, we'll talk about that more,

01:03:20.369 --> 01:03:23.150
but, but so the Lexington bourbon society, the

01:03:23.150 --> 01:03:25.829
first event I told you, I met Jimmy Russell,

01:03:26.030 --> 01:03:28.489
you know, he's a rock star, you know? So, so

01:03:28.489 --> 01:03:30.789
I'm just, I'm falling in love with the industry.

01:03:30.929 --> 01:03:33.449
So now I'm talking to local business owners about

01:03:33.449 --> 01:03:35.889
how important it is for your marketing to be

01:03:35.889 --> 01:03:38.449
seen, heard and found online. And, you know,

01:03:38.469 --> 01:03:40.989
these are the things you need to do to, to, to

01:03:40.989 --> 01:03:44.130
reach. that customer in that point where they're

01:03:44.130 --> 01:03:46.510
going to make a decision. Target audience. Target

01:03:46.510 --> 01:03:49.329
audience. And then after 10 minutes, I start

01:03:49.329 --> 01:03:52.210
talking about bourbon. And so I've got business

01:03:52.210 --> 01:03:54.110
owners that are like, you probably should go

01:03:54.110 --> 01:03:57.309
into bourbon. And so fortunately, you know, surrounded

01:03:57.309 --> 01:04:00.730
myself with other like -minded people and wrote

01:04:00.730 --> 01:04:02.750
a business plan. And, you know, we were off to

01:04:02.750 --> 01:04:05.230
the races. So digital advertising drove you to

01:04:05.230 --> 01:04:08.889
drink. Okay. That's all you had to say. That's

01:04:08.889 --> 01:04:09.969
all you had to say. It drops us all to drink.

01:04:10.949 --> 01:04:13.070
Yeah, no kidding. Yeah, but it's awesome. What

01:04:13.070 --> 01:04:15.570
a great story. It is a great story. And we're

01:04:15.570 --> 01:04:18.789
super excited that you came on here. I am. And

01:04:18.789 --> 01:04:21.389
we did nothing but talk about this all, you know,

01:04:21.389 --> 01:04:23.530
usually we're everywhere. Well, we kind of started

01:04:23.530 --> 01:04:26.570
out everywhere. Yeah, you pulled us back. That

01:04:26.570 --> 01:04:29.829
never happened. You, Sean, you pulled us back.

01:04:29.869 --> 01:04:33.809
That's a first. But the second episode, it's

01:04:33.809 --> 01:04:36.889
off the hook, right? Typically, yes. Before we

01:04:36.889 --> 01:04:39.469
log off, we've got six minutes left. I want you

01:04:39.469 --> 01:04:42.389
to go in, because I did some research. Jeff brought

01:04:42.389 --> 01:04:45.489
it up. The RD1 spirits, RD1, where it came from.

01:04:45.530 --> 01:04:47.349
Is that Rick House number one? Is that where?

01:04:47.429 --> 01:04:49.610
Yeah, yeah, yeah. Yeah, the name. Where did the

01:04:49.610 --> 01:04:53.250
name come from? Think about in our country's

01:04:53.250 --> 01:04:56.849
history when we go through the Revolutionary

01:04:56.849 --> 01:05:01.909
War and then President Washington wants to get

01:05:01.909 --> 01:05:05.590
tax revenue from distilleries. And so in the

01:05:05.590 --> 01:05:08.909
Northeast, it's very flat land. He can overtake

01:05:08.909 --> 01:05:10.909
anybody that's distilling and saying, you're

01:05:10.909 --> 01:05:14.050
going to pay taxes. But in the foothills of Kentucky,

01:05:14.429 --> 01:05:17.119
there's... You got to find them. damn well you're

01:05:17.119 --> 01:05:19.760
never going to find us and we're not going to

01:05:19.760 --> 01:05:22.679
pay taxes. So the Whiskey Rebellion of the late

01:05:22.679 --> 01:05:26.599
1700s stopped any kind of taxation on distilled

01:05:26.599 --> 01:05:30.940
spirits. It wasn't until 1862 when President

01:05:30.940 --> 01:05:34.599
Lincoln needs to re -register distilleries to

01:05:34.599 --> 01:05:37.760
get tax revenue to fund the Civil War effort.

01:05:37.980 --> 01:05:42.139
So every tax district had an RD -1, an RD -2,

01:05:42.199 --> 01:05:46.119
an RD -3. We now know after Prohibition, that

01:05:46.119 --> 01:05:49.820
that tax designation is dsp distilled spirits

01:05:49.820 --> 01:05:53.019
plant right okay so heaven hill has dsp number

01:05:53.019 --> 01:05:57.300
one because they bought the bernheim um yep distillery

01:05:57.300 --> 01:06:02.139
right so in 1860 that was the dsp rd was the

01:06:02.139 --> 01:06:06.619
dsp in the 1860s so in lexington kentucky the

01:06:06.619 --> 01:06:10.139
first registered distillery was called the ashland

01:06:10.139 --> 01:06:12.900
distillery The Ashland Distillery. And we didn't

01:06:12.900 --> 01:06:14.820
want to call ourselves the Ashland Distillery

01:06:14.820 --> 01:06:17.360
because, number one, we're not resurrecting a

01:06:17.360 --> 01:06:20.059
distillery. We're not on the same property. And

01:06:20.059 --> 01:06:22.719
then the other thing is there's a whole host

01:06:22.719 --> 01:06:25.139
of issues of calling ourselves Ashland. You have

01:06:25.139 --> 01:06:28.199
Ashland Oil. You have Ashland Estate. So it was

01:06:28.199 --> 01:06:31.320
just problematic. But RD helps us tell that whole

01:06:31.320 --> 01:06:34.219
story. It helps us tell the history of the brand,

01:06:34.460 --> 01:06:37.760
get recognition for Lexington, but then write

01:06:37.760 --> 01:06:39.739
that next chapter, which is what we're doing.

01:06:40.110 --> 01:06:42.869
So that stands for registered distillery. Very

01:06:42.869 --> 01:06:46.309
well said. Nice. Very nice. And it's a great

01:06:46.309 --> 01:06:50.030
business plan. I mean, I've downloaded, I believe,

01:06:50.070 --> 01:06:52.989
from your website. Is there a history part on

01:06:52.989 --> 01:06:55.230
there? You've got quite the elaborate history

01:06:55.230 --> 01:06:59.250
from 65 to 1866. All right, so let me tell you

01:06:59.250 --> 01:07:03.730
a little bit more. So 1865, Turner, Clay & Company

01:07:03.730 --> 01:07:08.519
start Ashland Distillery. William Tarr grew up

01:07:08.519 --> 01:07:11.579
in Paris, Kentucky, had ownership in the Chicken

01:07:11.579 --> 01:07:14.619
Cock Distillery. That was sold, and then he bought

01:07:14.619 --> 01:07:19.949
the Ashland Distillery in 1871. And then two

01:07:19.949 --> 01:07:23.630
distillery fires later, he rebuilds and then

01:07:23.630 --> 01:07:26.969
renames it the William Tarr Distillery. One of

01:07:26.969 --> 01:07:30.449
his partners was T .J. McGibbon, Tom McGibbon.

01:07:30.510 --> 01:07:33.389
He was the first Kentucky Distillers Association

01:07:33.389 --> 01:07:37.710
president that was established in 1880. So I

01:07:37.710 --> 01:07:42.110
have a trademark of a label that Tom McGibbon.

01:07:42.480 --> 01:07:47.000
owned no way yeah the first kda president that's

01:07:47.000 --> 01:07:50.739
insane it's huge so so then william tarr starts

01:07:50.739 --> 01:07:53.800
speculating on the railroad industry so if you

01:07:53.800 --> 01:07:56.699
understand our country's history we were initially

01:07:56.699 --> 01:08:00.840
moving barrels and goods on riverways and waterways

01:08:01.280 --> 01:08:05.260
Would they literally float the barrels down the

01:08:05.260 --> 01:08:08.659
river? Flat boat bottom. I've got a story. We'll

01:08:08.659 --> 01:08:12.000
tell it in the second issue. We're going to do

01:08:12.000 --> 01:08:17.439
storytelling next. Railroad. He speculated on

01:08:17.439 --> 01:08:21.579
the railroad industry and became bankrupt. What?

01:08:22.000 --> 01:08:26.600
In the 1890s, have you all heard of Old Elk?

01:08:26.760 --> 01:08:31.520
Old Elk just got bought out by... mid Midwest,

01:08:31.739 --> 01:08:35.800
Midwest barrel out of Ohio. But Old Elk was owned

01:08:35.800 --> 01:08:40.619
by Richard and James Stoll, Stoll and Bonetta.

01:08:40.819 --> 01:08:43.720
So they were part of the, and one of the Stolls

01:08:43.720 --> 01:08:46.380
was on the board of trustees for the University

01:08:46.380 --> 01:08:49.439
of Kentucky. So when they chose the blue and

01:08:49.439 --> 01:08:54.199
white colors, one of the Stolls had a blue tie.

01:08:54.760 --> 01:08:57.180
And so the board's meeting and they said, we

01:08:57.180 --> 01:09:01.149
want the colors that look just like Stoll's No

01:09:01.149 --> 01:09:03.470
way. That's how we got the blue and white color.

01:09:03.670 --> 01:09:07.170
That's insane. So then the Stoll and Company

01:09:07.170 --> 01:09:10.109
bought out William Tarr. And then have you all

01:09:10.109 --> 01:09:12.050
heard of the Whiskey Trust? The Whiskey Trust

01:09:12.050 --> 01:09:16.949
was, they were a monopoly. They bought up distilleries

01:09:16.949 --> 01:09:20.289
all over the region. In what time period? This

01:09:20.289 --> 01:09:24.590
was late 1800s, early 1900s. 1902. Yep. So they

01:09:24.590 --> 01:09:28.250
bought the William Tarr Distillery. through a

01:09:28.250 --> 01:09:32.270
straw bid that Richard Stoll had. So he kind

01:09:32.270 --> 01:09:34.329
of had it in his back pocket. He sold it to him.

01:09:34.369 --> 01:09:37.649
The only time when the Whiskey Trust sold a distillery

01:09:37.649 --> 01:09:40.810
back was to Richard and James Stoll. They sold

01:09:40.810 --> 01:09:43.470
the William Tarr Distillery back to them. Then

01:09:43.470 --> 01:09:47.779
they bought New Hope, Bond and Lillard. Bella

01:09:47.779 --> 01:09:52.300
Marion. RD1 at that point was the largest distilling

01:09:52.300 --> 01:09:54.840
concern in the state of Kentucky in the early

01:09:54.840 --> 01:09:58.119
1900s. Bond and Lillard won a gold medal at the

01:09:58.119 --> 01:10:01.760
Louisiana World Fair and Exposition in 1904.

01:10:01.920 --> 01:10:05.579
I've got that gold medal in my inventory. Are

01:10:05.579 --> 01:10:09.260
you kidding me? I got it. That's so cool. I didn't

01:10:09.260 --> 01:10:11.060
even think they would have a competition back

01:10:11.060 --> 01:10:13.399
then. It's crazy. I mean, it's crazy that they

01:10:13.399 --> 01:10:15.039
had losers like us back then. And it's probably

01:10:15.039 --> 01:10:18.239
real gold, too. It's not gold -plated. Did you

01:10:18.239 --> 01:10:21.979
check that? Dude, that's insane. It is insane.

01:10:22.140 --> 01:10:23.819
And you just rattled this shit right off the

01:10:23.819 --> 01:10:25.859
top of your head. Yeah, yeah. Do we need to call

01:10:25.859 --> 01:10:27.300
bullshit? Do I need to call a challenge flight?

01:10:27.880 --> 01:10:29.399
Challenge me, but I think I can back it up. He's

01:10:29.399 --> 01:10:31.380
going to throw it right back at you. Yeah, amen.

01:10:31.800 --> 01:10:34.500
Amen. You've got to put that picture on the website,

01:10:34.659 --> 01:10:37.609
what that medal looks like. we've um so we do

01:10:37.609 --> 01:10:40.289
i'm gonna do all right so i'm so excited i know

01:10:40.289 --> 01:10:42.449
you are you're amped right now i i am gonna do

01:10:42.449 --> 01:10:45.670
a dark tour have y 'all heard of dark tours No.

01:10:45.770 --> 01:10:48.930
Well, Jeff kind of stirs us into his Iron Maiden

01:10:48.930 --> 01:10:51.050
sometimes. Is that where you're naked in the

01:10:51.050 --> 01:10:53.449
cellar? Do we need to talk about this next time?

01:10:53.449 --> 01:10:55.649
Yeah, probably. All right. Yeah, because Jeff's

01:10:55.649 --> 01:10:57.930
going to get all excited. Dark tours. Yeah, he

01:10:57.930 --> 01:10:59.750
likes that kind of stuff. He's throwing shit

01:10:59.750 --> 01:11:02.069
at himself. You good? Are you good on time? Hell

01:11:02.069 --> 01:11:03.909
yeah, man. Let's drink some more bourbon. All

01:11:03.909 --> 01:11:05.909
right. God bless. All right. Well, this is the

01:11:05.909 --> 01:11:09.710
first half of our Dudes Like Us podcast. Shout

01:11:09.710 --> 01:11:11.829
out to RD1 Spirits. Absolutely. Thank you for

01:11:11.829 --> 01:11:13.729
coming out. Are you going to stick around for

01:11:13.729 --> 01:11:15.739
the second half? Yeah, man. And I'm excited about

01:11:15.739 --> 01:11:18.300
that. Check us out on Dudes Like Us podcast on

01:11:18.300 --> 01:11:21.340
Facebook and Instagram or dudeslikeus -woodcraft

01:11:21.340 --> 01:11:23.979
for those little knickknacks. I think Barry received

01:11:23.979 --> 01:11:27.000
his little refrigerator magnet. Yeah, the toxic

01:11:27.000 --> 01:11:30.399
black walnut. Made of black walnut. Yeah, don't

01:11:30.399 --> 01:11:32.199
eat it. Don't eat it, though. That's the good

01:11:32.199 --> 01:11:33.399
walnut, though. You don't want to soak that in

01:11:33.399 --> 01:11:36.920
your bourbon. Don't use it as a stave. Highly

01:11:36.920 --> 01:11:39.640
recommended the RD1 Spirits Ambarano. That's

01:11:39.640 --> 01:11:41.500
one of our favorites. You got to have it on there.

01:11:41.579 --> 01:11:44.460
You got different types of drinks. This is one

01:11:44.460 --> 01:11:46.069
of them. I mean, it should have its own little

01:11:46.069 --> 01:11:48.829
category. And it's 110 proof. Are you kidding

01:11:48.829 --> 01:11:51.010
me? I didn't realize. I didn't even realize that.

01:11:51.270 --> 01:11:53.350
That's outstanding. Thank you, Chuck, Mr. Producer,

01:11:53.449 --> 01:11:55.029
for staying on top of stuff. Dudes Like Us. I'm

01:11:55.029 --> 01:11:57.649
Sean. I am Paul. I am Chuck. I'm Barry. There

01:11:57.649 --> 01:11:58.449
you go. Peace out.