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You want to kick it off? You want me to?

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Um, yeah, I can try kicking it off.

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Who did the last one?

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I think I attempted to, and then I just kept screwing it up.

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Oh, and then you did.

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You should try it this time.

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All right.

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We'll see how I do.

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This is Whiskey Wanderlust.

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And we're on an expedition to discover how Colorado is elevating craft spirits from brain to glass.

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We bring Whiskey Explorers like you an inside look at the distilled stories, colorful characters,

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and rich flavors that make Colorado a true whiskey frontier.

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So, pour yourself a dram and join us on an unforgettable journey.

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On this episode, tell new a distillery.

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Welcome to Whiskey Wanderlust. My name is Ryan.

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And I'm Cory.

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And we are continuing our journey through the Colorado whiskey landscape.

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And today we're talking to tell new a distillery out of our VATA Colorado.

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Yeah. And this is episode five, which is hard to believe.

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We've already released four or five.

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I mean, for those that are weekly and monthly podcasters,

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you know, hitting five episodes is kind of a kind of a big deal.

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So, yeah, it's been a ton of work, but it's also been a ton of fun.

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And so we appreciate all the feedback we've been getting everybody tuning in subscribing.

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If you're not subscribed yet, please do so.

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We have, you know, just a bunch of extra content coming out

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that you don't want to miss both on YouTube and through the podcast feed,

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wherever you get the podcast.

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So real quick, if this is your first time joining us, we we've had a number of really cool episodes already.

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But we interviewed Boulder Spirits 291 right here in Colorado Springs.

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Dunloss distillery and Bear Creek and Bear Creek.

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And this last week, we had the privilege of launching kind of a bootleg interview with Owlaws.

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From Laws distillery, that was cool.

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So if you not check that out, go back and do that as well.

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But yes, please subscribe.

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Follow us on socials. It's really, really, really help us out.

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And in fact, this next month, keep your eyes peeled and your fingers ready for a swag announcement.

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We're going to encourage you guys to like and subscribe to our show.

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And we're going to be we're going to be tossing out some cool T-shirts that you guys.

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This is one of them. Yeah.

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You'll get your choice whether you want this one or the dark blue one.

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But yeah, I'm not wearing a Whiskey Wonderless shirt today

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because it's springtime in the Rockies and baseball's in full swing.

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Spring training is going on right now.

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So I have I have a Giants fan and I couldn't bring myself to wear a Rockies jersey.

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So but I figure I keep it Colorado.

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I keep it with whiskey. Not me.

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I'm going all in Colorado.

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So the whiskey, the teams, the Rockies are my second favorite team in the division.

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So yeah, that's good.

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So it's not the Dodgers.

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No, the Dodgers, the Dodgers.

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That's where we go with that.

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I mean, we could talk baseball for a while.

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But anyways, this is also our first episode featuring our new Whiskey

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Wonderless wisdom glasses.

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These are gifted us gifted to us by the one and only Matt Hondorf.

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And in fact, if you guys if you are a distillery or

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or just maybe club owner or whatever, and you guys want some customized

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wisdom whiskey glasses, hit us up and we'll

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refer you over to Matt Hondorf there where he can get those for you as well.

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Yeah, they're awesome.

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Like I much prefer these over Glen Caron's.

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Yeah, they're super cool. Yeah.

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And they're they're not they're not going to knock over.

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And they're they got a nice heavy base and stuff to them.

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And they got kind of a sleek, modern look to them.

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I think they're really click.

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I think they're really slick. So yeah.

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Now, Matt has if you've been paying attention to the show or followed us on socials,

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Matt has been instrumental to us getting started, which has been fantastic.

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And we owe him a lot already.

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But he's got something new in the works. Yeah.

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He him and a friend. I can't remember his name. Dang it.

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I wish I knew. Sorry.

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But Matt, he's got a new podcast out called Stewart's of Stoke.

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Stewart's of Stoke. Yeah. Yeah.

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And they just they just launched their first episode this last week.

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Yeah. So go go over your podcast feed and check them out.

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Stewart's of Stoke.

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They're talking about just getting outdoors, taking care of the outdoors.

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And I think I think they're visiting different breweries across Colorado, too,

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as they're as they're recording.

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It's everything from like mountain biking to skiing, snowboarding.

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You know, and

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they're hoping to get some some cool outdoor influencers on the show.

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Yeah, I think they've been

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just give a shout out to Alex Amel, if he's listening to go ahead and, you know,

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hey, and Jimmy Chen, if you're listening to here, please.

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We'd love to have you on the show.

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I don't know if you like whiskey or not, but we'd love to have you on here anyway.

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So yeah, it'd be great.

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Circling back to today's episode,

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we're interviewing the one and only town, Newa, which is

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the name stems from Gaelic for Newland.

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And Megan and Patrick Miller up in Arvada

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have put together a very unique

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spirit offering right here from Colorado, which is it's fantastic.

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And we're super excited to share with you. But

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before we get too far,

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their big anniversary event they have every year,

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they celebrate with St.

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Patty's day appropriately because their focus is on Irish style

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and they're self regulated by the Irish style whiskey standards,

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which is just a really cool thing.

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So we're releasing this episode a little bit earlier than we may have before,

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strictly because their celebration is in

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from time this episode launched, be about a week and a half.

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So on March 15th is their big annual March 14th and 50.

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March 14th and 15th, 1 p.m. to 9 p.m.

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There you go. Go check them out.

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Yeah. So if you guys are up in the Arvada area

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and you want to check out a really cool party,

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they have a special release that they do every year.

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It's called Old Saints Keep, which we get into in the episode.

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It's super cool.

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And this is last year's release, which we got from them.

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And it is a fantastic spirit.

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And we had a privilege of tasting some of the components of on this.

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Yeah. So in this this next one, I mean, this one's good.

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This is the twenty twenty four release.

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Yes. The twenty twenty five is it was fantastic.

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Yes. Like just even just the small component.

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And so, yeah, yeah.

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And so if you guys if you guys are fans of Irish style whiskey,

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I think you guys would be very

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I think you guys would take to tell those products very, very easily.

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And it's really easy to fall in love with Patrick and Megan.

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Right. They're just fantastic.

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Just a great couple. They love animals.

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They love whiskey.

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What's not to love about them, right? Yeah.

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We met their dog, Millie.

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Millie was running around in the in the.

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Oh, my gosh.

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Around their room with us. Yeah.

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Bound the rack house with us. That's what I was looking for.

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Yeah. And anyways, Millie was a great little, great little pup.

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And we enjoyed meeting her.

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But so what stuck out to you in the episode?

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I think, like you mentioned, the that they're sticking to the Irish whiskey.

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What's it called? The the technical file.

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I think is what Megan described it as and that they're doing it self imposed.

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So they're not they're not Irish style American whiskey.

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They're American single pot whiskey, but they are holding to the tradition

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of the Irish style.

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And so that's like really cool that they're they're kind of putting

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these limits on themselves.

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And I think like for me personally, I like to think that when you impose

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limits on yourself, that gives you kind of this really

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like area of freedom to be creative within that those limits.

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And so they're doing some like really incredible stuff.

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So they're right.

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And that falls into the single pot still right category.

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And how they're doing that comes down to the unmalted grain

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that they're using right now.

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They're not using Irish grain.

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They are using American grain

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and they're also using American water and they're distilling it here in Colorado.

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So it is very much a unique is as much Irish as it is Colorado

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in many ways because of how they're regulating the style and how they produce it.

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But they are certainly still using that terroir approach

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to producing a very unique Colorado spirit.

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So that for us is very, very cool.

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And then, I mean, the story how they got into it is fascinating, too, right?

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They both start oil and gas, right?

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Patrick was a field trained chemist for an oil oil company.

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And and then Megan calls herself the landlocked mermaid, right?

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She she she was on the regulatory side.

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And so kind of a one to punch, right?

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Got a chemist and a and a regulations like perfect for whiskey, right?

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Because it's both right.

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So and their story about how they were inspired at

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the Rugby World Cup, right?

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Yeah. And in 2011, the September 11th, 2011 anniversary,

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which we talked about in the episode.

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Yeah. And that was just super cool.

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So their origin story is very unique and tells a lot about why they chose Irish,

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Irish brand or the Irish style.

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So yeah, super cool.

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And then the other thing, too, is in the time of recording this episode

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in between then and now, they have won the World Whiskey Award

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for 2025 for best pot still American pot still, which is single pot still.

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Yeah. Which is I mean, there's a lot of a lot of brands

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that are winning these awards out of Colorado.

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But in particular, it's cool to see ones that we've

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we've been talking to and interviewing stuff that they're winning as well.

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So yeah.

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In that mix this year was laws as well and some other.

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So Boulder Spirits was up there. Yeah, it's true. Yep.

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So it's very it's very cool to see this stuff coming through.

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So Colorado's making some waves in the whiskey world.

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So it's pretty really, really cool to see.

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Well, and then the thing that was interesting about

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we've now gone through several different

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distilleries, right.

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And we've seen a mix of of fermentation approaches, right?

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291 uses the open fermentation, right?

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They got the big fermentation casks there and they're there.

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You know, they leave it to open germination stuff.

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Laws the same thing. Yeah. Right.

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Tell no, it doesn't.

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And that's partially the regulations that they're working with.

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But it was fascinating for us to kind of see that in action

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because they were actually fermenting over there and

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seeing that process stuff come through.

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So we've got some cool shots on the tour for that.

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So be looking out for the tour asset as well.

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Again, that's exclusively uploaded on YouTube.

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Be sure to like and follow us there as well.

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You'll have the full video podcast and the tour.

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They're available to different assets there.

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But yeah, anything else?

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No, that's it.

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So I say let's get into this discussion.

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So cheers, man. Cheers. Welcome to Whiskey Waddle us.

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We're here in Arbata at Tal Nua Distillery with Megan and Patrick Miller here.

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And we're we're going to have some fun talking about little Irish history

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and how they got into the business.

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So anyways, welcome, guys. Yeah, thank you guys.

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Thank you so much for having us.

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And welcome to Tal Nua.

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Beautiful space you guys have here. Thank you. Thank you.

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Yeah. Well, I mean, we could geek out about branding,

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but we'll save that for later.

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You guys have done a lot there.

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But so you guys have quite a story to tell about your background.

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I'll let you guys kind of pick up where you guys want to start.

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But Patrick, why don't you tell us how the origins of this place

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and your background here?

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I mean, I think the best place to start is always at our honeymoon.

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And it was nine eleven, twenty eleven, an easy date to remember

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because it was the 10 year anniversary of nine eleven.

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We were at a pub in Galway called Unpukin.

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And you say that Unpukin is the name.

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OK, great pub in Ireland was actually kind of caddy

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corner from our hotel that we were staying at.

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And the Rugby World Cup was on during our during our honeymoon.

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And that day, Ireland was playing the United States. Oh, man.

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And so we were we were the only ones with Team USA gear on in the pub

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because it was like eight or nine a.m.

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in Ireland because the game was actually being played in New Zealand.

243
00:11:46,520 --> 00:11:52,980
Oh, and so so we were doing the morning watch and Ireland,

244
00:11:52,980 --> 00:11:56,260
unfortunately, beat our USA Eagles.

245
00:11:56,920 --> 00:11:58,620
Ireland's very good at rugby.

246
00:11:58,620 --> 00:12:02,800
And so, you know, we were just sharing jolts and jams

247
00:12:02,800 --> 00:12:05,960
with everybody at the bar.

248
00:12:05,960 --> 00:12:11,000
Well, you're not legally allowed to serve alcohol in Ireland before like 10 a.m.

249
00:12:11,000 --> 00:12:14,340
So we were kind of drinking whiskey out of coffee mugs.

250
00:12:14,340 --> 00:12:16,740
I mean, it's the rugby.

251
00:12:16,740 --> 00:12:18,940
It's the rugby world cup.

252
00:12:18,940 --> 00:12:21,140
Straight with the rugby world cup.

253
00:12:21,140 --> 00:12:23,280
There's some forgiveness there.

254
00:12:23,280 --> 00:12:25,980
But it was it was just this amazing time.

255
00:12:25,980 --> 00:12:27,880
It was such a fun morning.

256
00:12:27,880 --> 00:12:31,160
Well, in walks and this is a Friday. Right.

257
00:12:31,160 --> 00:12:35,300
So in walks, the first cases of red breast, 12 year old cast

258
00:12:35,300 --> 00:12:38,960
rank that had been rereleased to the market for for ages.

259
00:12:38,960 --> 00:12:40,760
Right. I mean, single pot still whiskey.

260
00:12:40,760 --> 00:12:42,000
We'll talk about it.

261
00:12:42,000 --> 00:12:45,840
Kind of get more into the origin story of the style of whiskey.

262
00:12:46,380 --> 00:12:49,500
But as far as our origin story goes,

263
00:12:49,500 --> 00:12:54,880
we were there on a magical morning in which this style of whiskey,

264
00:12:54,880 --> 00:12:58,820
single pot still was reintroduced to the Irish market.

265
00:12:58,820 --> 00:13:01,520
Right. Not to the world, but just to the Irish.

266
00:13:01,720 --> 00:13:04,020
And it makes sense if you know the whiskey business, right?

267
00:13:04,020 --> 00:13:06,220
September, October, November, December, Sandy.

268
00:13:06,400 --> 00:13:07,760
That's your big selling month.

269
00:13:07,760 --> 00:13:12,900
So red breast hits the shelves and immediately the bartender

270
00:13:12,900 --> 00:13:15,100
rips open a case and is like, you guys have to try this.

271
00:13:15,100 --> 00:13:17,260
This is like a huge deal for us.

272
00:13:17,260 --> 00:13:20,600
Starts pouring it out and is telling us this crazy story about

273
00:13:21,240 --> 00:13:25,440
what the style is, what happened to it, why it's being rereleased.

274
00:13:26,140 --> 00:13:28,920
And if you've ever had red breast, 12 year old,

275
00:13:29,240 --> 00:13:30,880
it's a fantastic whiskey, right?

276
00:13:30,880 --> 00:13:34,380
It's one of those whiskeys that I think you can hand to any whiskey drinker.

277
00:13:34,380 --> 00:13:39,480
Bourbon, scotch, peated whiskey fans, you know, name it.

278
00:13:39,480 --> 00:13:43,480
And and they know it's of high quality and it just is really tasty.

279
00:13:43,480 --> 00:13:45,360
I bet he offered me here's red.

280
00:13:45,360 --> 00:13:47,060
OK, thank you. Absolutely.

281
00:13:47,060 --> 00:13:48,760
I hate some of this.

282
00:13:49,060 --> 00:13:51,860
I mean, it wins international awards every year. Yeah.

283
00:13:51,860 --> 00:13:55,900
Yeah. And in the year after year, I mean, it's not a one trick pony for sure.

284
00:13:56,140 --> 00:14:00,500
And so it has just been this we fell in love with it, right?

285
00:14:00,500 --> 00:14:02,580
And we were we're in Ireland.

286
00:14:02,580 --> 00:14:05,280
It's a beautiful whiskey. And then, of course,

287
00:14:06,240 --> 00:14:10,720
going back year after year, new brands would start coming out.

288
00:14:10,720 --> 00:14:15,760
You had the Powers line, John's Lane, three swallows, Red Breast 15.

289
00:14:15,760 --> 00:14:19,520
And then the older expressions, 21, 27 started coming out.

290
00:14:20,220 --> 00:14:22,100
You had the spot lines, green spot.

291
00:14:22,100 --> 00:14:27,060
Now there's red, yellow, blue, gold and then cross emerging markets.

292
00:14:27,060 --> 00:14:28,100
Yes, absolutely.

293
00:14:28,100 --> 00:14:30,840
And all those that I those are all Middleton, right?

294
00:14:30,840 --> 00:14:32,700
That's all made with Jameson's made, right?

295
00:14:32,700 --> 00:14:36,300
So all those brands were kind of the revival brands

296
00:14:36,300 --> 00:14:39,940
that Middleton was re releasing under this single pot still umbrella.

297
00:14:40,520 --> 00:14:43,380
And then, of course, you had Glendalock come out and Teeling.

298
00:14:43,380 --> 00:14:47,280
And, you know, you start to name a bunch of the craft folks

299
00:14:47,280 --> 00:14:48,960
who started making these.

300
00:14:48,960 --> 00:14:54,700
It was just we were coming back like mules, suitcases full of whiskey.

301
00:14:54,720 --> 00:14:58,220
Did you have to go buy new suitcases because you are surprisingly

302
00:14:58,220 --> 00:15:01,280
only just in May did we buy a bottle.

303
00:15:01,280 --> 00:15:04,820
So our first bottle, because we were going to Ireland

304
00:15:04,820 --> 00:15:08,560
and we were going to Whiskey Live and it was like we're taking 12 bottles over.

305
00:15:08,560 --> 00:15:10,820
Right. So they're built for wine.

306
00:15:11,360 --> 00:15:15,800
But so because wine bottles are much more like uniform in shape.

307
00:15:15,840 --> 00:15:18,700
Typically, whiskey bottles are all kinds of shape.

308
00:15:18,700 --> 00:15:21,180
Whatever. And so this is like a like a foam molded.

309
00:15:21,180 --> 00:15:23,780
It's like a foam mold. That's specifically for kind of.

310
00:15:23,800 --> 00:15:24,880
Yeah. Yep. Yep.

311
00:15:24,880 --> 00:15:26,440
But it's like a little bit like a real.

312
00:15:26,440 --> 00:15:27,840
We'll see. It's a good.

313
00:15:27,840 --> 00:15:29,340
You everyone needs one.

314
00:15:29,340 --> 00:15:31,120
Well, I think I think the Colorado Whiskey on the road.

315
00:15:31,120 --> 00:15:34,920
We should run a contest for the podcast where, you know, we get a bunch of people

316
00:15:34,920 --> 00:15:37,120
flying to Colorado and then they can visit all the facilities on the tour.

317
00:15:37,120 --> 00:15:37,960
Yeah. Get those.

318
00:15:37,960 --> 00:15:39,860
They get a free case to take home whiskey with them.

319
00:15:39,860 --> 00:15:41,760
I love that. It's really. Colorado spirits.

320
00:15:41,760 --> 00:15:43,020
Yeah, for sure.

321
00:15:43,020 --> 00:15:45,300
Colorado spirits. Yeah.

322
00:15:45,300 --> 00:15:47,540
Yeah. So for us, this this origin story,

323
00:15:48,200 --> 00:15:52,140
we became these like de facto ambassadors because you

324
00:15:52,140 --> 00:15:55,480
you have to remember this timeline. Right.

325
00:15:55,480 --> 00:15:58,880
This is 2011. So not ancient history. Right.

326
00:15:59,240 --> 00:16:00,920
You couldn't get some of us.

327
00:16:00,920 --> 00:16:02,680
Yeah. You couldn't get

328
00:16:04,380 --> 00:16:09,120
any of those products that I mentioned before 2014 in the United States.

329
00:16:09,320 --> 00:16:12,460
It didn't land out here until Christmas of 2015.

330
00:16:12,460 --> 00:16:17,100
So we're not even talking 10 years ago that this whiskey was reintroduced

331
00:16:17,100 --> 00:16:20,800
from the most ancient distilling tradition in Ireland.

332
00:16:21,040 --> 00:16:23,840
We're talking about a very modern era here.

333
00:16:23,840 --> 00:16:29,580
And so as we kept coming back home, we were like brand ambassadors.

334
00:16:29,580 --> 00:16:32,820
I mean, check out all these new whiskeys, have tastings for our friends.

335
00:16:33,160 --> 00:16:35,660
And we had always just been in love with with whiskey.

336
00:16:35,920 --> 00:16:37,960
And so we were both in oil and gas.

337
00:16:38,400 --> 00:16:41,600
I was at a company called Newfield Exploration.

338
00:16:41,760 --> 00:16:44,700
Their headquarters is in the Woodlands, Texas, outside of Houston.

339
00:16:44,960 --> 00:16:50,980
And Megan was working for Bayswater Exploration, whose head headquarters is here.

340
00:16:50,980 --> 00:16:56,680
Well, in 2014, oil went from like 110 dollars a barrel to 40 dollars a barrel

341
00:16:56,680 --> 00:16:59,060
in like six months. Right.

342
00:16:59,060 --> 00:17:03,520
And my company decided that they were going to close all their U.S.

343
00:17:04,160 --> 00:17:10,340
land offices and and Denver was their their largest office.

344
00:17:10,500 --> 00:17:14,600
And we were like, you know, one of us is going to be looking for a job.

345
00:17:14,600 --> 00:17:17,040
You know, so they were like, you have a job, but it's now in Houston.

346
00:17:17,380 --> 00:17:20,640
And so it was like, well, one of us is going to be looking for a job.

347
00:17:20,640 --> 00:17:22,440
And Colorado is home.

348
00:17:22,440 --> 00:17:25,720
So we. But you guys are both originally from Houston, right?

349
00:17:25,720 --> 00:17:28,620
Yes, I am. You know, I'm a rare native Houstonian.

350
00:17:28,620 --> 00:17:31,180
OK. Yeah. So all of my family is still there. OK.

351
00:17:31,320 --> 00:17:35,320
So it was it was just one of these we had lived in Colorado for a long time.

352
00:17:35,320 --> 00:17:40,800
And and it was it was this decision where, you know, there was a little bit of us,

353
00:17:40,800 --> 00:17:44,800
I think that was kind of like maybe we should be in different industries.

354
00:17:44,800 --> 00:17:49,640
Right. So especially one is volatile, potentially as as oil and gas.

355
00:17:49,640 --> 00:17:53,480
It was like, you know, this should be this should be something.

356
00:17:53,740 --> 00:17:57,340
It's an opportunity because we had this crazy little idea.

357
00:17:57,340 --> 00:18:00,320
Right. That was like, nobody's making this.

358
00:18:00,320 --> 00:18:04,280
Nobody even knows about it yet. I mean, 2014, 2015, the amount of people

359
00:18:04,280 --> 00:18:08,260
who knew about single Potsdam whiskey is was zero. Right.

360
00:18:08,260 --> 00:18:11,920
I mean, you were you if you knew about it, you were the one telling everybody.

361
00:18:11,920 --> 00:18:15,400
And so there there was this man.

362
00:18:15,400 --> 00:18:21,940
Man, we live in a state of which barley is the heritage grain.

363
00:18:21,940 --> 00:18:27,840
Like out west between Colorado, Wyoming, Montana, Idaho and the Dakotas.

364
00:18:28,040 --> 00:18:32,220
80 plus percent of the nation's barley is made in those states.

365
00:18:32,440 --> 00:18:35,520
And so it is a Rocky Mountain grain. Right.

366
00:18:35,580 --> 00:18:38,520
German immigrants brought from the foothills of the Alps

367
00:18:38,720 --> 00:18:40,820
to the foothills of the Rockies here. Right.

368
00:18:41,020 --> 00:18:43,600
And and it was like, I mean, same all this.

369
00:18:43,600 --> 00:18:46,100
The brewing culture, our water is fantastic.

370
00:18:46,260 --> 00:18:47,700
We have this grain.

371
00:18:47,700 --> 00:18:51,960
And and there was this kind of like, I mean, should we do it?

372
00:18:51,960 --> 00:18:55,940
And turns out Megan got an email

373
00:18:56,500 --> 00:18:59,880
a couple of months before the office, my office was closing.

374
00:19:00,100 --> 00:19:03,420
And it was for the Breckenridge Distilling Practical Distillery

375
00:19:03,420 --> 00:19:05,480
startup course that they used to put on.

376
00:19:05,480 --> 00:19:08,980
And it's basically a week long crash course of everything

377
00:19:08,980 --> 00:19:11,460
you need to know to open up a distillery.

378
00:19:11,460 --> 00:19:13,860
The master distiller up there, Jordan Vaya.

379
00:19:14,760 --> 00:19:17,640
Great man. He's gone on to do multiple other projects

380
00:19:17,640 --> 00:19:19,940
like Heaven's Door, even with Bob Dylan.

381
00:19:20,600 --> 00:19:25,380
And so these these this class popped up.

382
00:19:25,380 --> 00:19:29,220
And I was like, I mean, it's kind of like an adult summer camp

383
00:19:29,220 --> 00:19:31,880
to go out to Breckenridge and like make whiskey for a week.

384
00:19:32,320 --> 00:19:34,920
And I'm like emailing out my oil field.

385
00:19:35,120 --> 00:19:37,080
I would call him and be like, hey, how was your day?

386
00:19:37,080 --> 00:19:38,060
And he's like, I got to go.

387
00:19:38,060 --> 00:19:40,760
I'm hanging out with the guys at the club or whatever.

388
00:19:40,760 --> 00:19:42,560
Yeah. Learn how to make whiskey.

389
00:19:42,560 --> 00:19:43,160
Yeah. Yeah.

390
00:19:43,160 --> 00:19:44,300
Very productive home in the office.

391
00:19:44,300 --> 00:19:45,200
Yeah. Yeah.

392
00:19:45,200 --> 00:19:46,760
I was on the computer. How was your day?

393
00:19:46,760 --> 00:19:49,200
OK, all right. I'll see you later.

394
00:19:49,200 --> 00:19:50,600
Very business.

395
00:19:50,600 --> 00:19:53,540
Remember, this was my idea. Yeah.

396
00:19:54,300 --> 00:19:56,680
But it was it was just it was really great.

397
00:19:56,680 --> 00:19:59,040
It was it was truly a crash course.

398
00:19:59,040 --> 00:20:01,580
I mean, it was everything from how you pay your taxes

399
00:20:01,580 --> 00:20:03,820
and how you structure your your

400
00:20:04,840 --> 00:20:07,680
workflows and build out your equipment

401
00:20:07,680 --> 00:20:10,280
and actually run stills and mash in and all that.

402
00:20:10,280 --> 00:20:12,460
The business side of things. And it was both.

403
00:20:12,460 --> 00:20:15,460
It wasn't just yeah, here's some recipes to tinker with.

404
00:20:15,460 --> 00:20:17,800
It was it was a full on course.

405
00:20:18,700 --> 00:20:20,900
And it was it was really great.

406
00:20:20,900 --> 00:20:24,260
And it was like, oh, man, I I love this. Right.

407
00:20:24,840 --> 00:20:28,040
However, there there was a bit of me that was like,

408
00:20:28,300 --> 00:20:31,840
I still think I just love drinking it.

409
00:20:32,340 --> 00:20:36,740
And I really want to make sure that we're not like, you know,

410
00:20:36,740 --> 00:20:38,580
that I really do love it.

411
00:20:38,580 --> 00:20:41,140
I need to work in it before we kind of dedicate.

412
00:20:41,140 --> 00:20:44,020
You want to be, you know, start a business plan

413
00:20:44,020 --> 00:20:46,020
and, you know, just become an advanced hobbyist.

414
00:20:46,020 --> 00:20:48,020
Exactly. Absolutely. Right.

415
00:20:48,020 --> 00:20:51,700
And thank God we knew that now because we there was a we'll talk about it.

416
00:20:51,700 --> 00:20:56,060
There was a heavy level of naivete getting into a business like this.

417
00:20:56,060 --> 00:21:00,440
And just the structure and enormity of running a factory more or less.

418
00:21:00,440 --> 00:21:03,700
Right. It's not a it's not a normal kind of business startup thing.

419
00:21:03,700 --> 00:21:06,500
Right. And so I think that's the thing.

420
00:21:06,500 --> 00:21:10,380
So I actually was able to get a job at Stranding Hands.

421
00:21:10,380 --> 00:21:13,080
They had just had some recent turnover.

422
00:21:13,080 --> 00:21:16,980
I emailed them and on like a Thursday

423
00:21:16,980 --> 00:21:21,020
and I was in for an interview on Monday and they were like, when can you start?

424
00:21:21,020 --> 00:21:26,500
And and so it was great because Stranding Hands is single malt, of course.

425
00:21:26,500 --> 00:21:33,460
So great for us where single pot still is all barley and single malt is is all barley.

426
00:21:33,460 --> 00:21:36,260
We'll talk about how they're different in that nature.

427
00:21:36,260 --> 00:21:42,780
But but it was a great learning experience for those three years that I was there,

428
00:21:42,780 --> 00:21:46,440
almost like going to graduate school a little bit hands on,

429
00:21:46,440 --> 00:21:49,040
learning how to troubleshoot all the things, right?

430
00:21:49,040 --> 00:21:53,560
Mashing fermentation distillation, what happens when your chiller goes down?

431
00:21:53,560 --> 00:21:55,020
How do you operate a boiler?

432
00:21:55,020 --> 00:21:57,220
You know, clean, clean, clean, clean.

433
00:21:57,220 --> 00:21:59,160
That's the name of the game.

434
00:21:59,160 --> 00:22:03,660
And so it was just a really great time

435
00:22:03,660 --> 00:22:07,560
that that really prepared us for the commercial side.

436
00:22:07,560 --> 00:22:11,140
Well, we, of course, are totally legally making whiskey at the house

437
00:22:11,140 --> 00:22:12,940
as we're developing our recipe.

438
00:22:12,940 --> 00:22:18,180
I mean, that's that's we pay plenty of taxes there.

439
00:22:18,180 --> 00:22:20,640
There there will be fine.

440
00:22:20,640 --> 00:22:23,140
But we all in most of it.

441
00:22:23,140 --> 00:22:24,740
Yeah, please. The spirits.

442
00:22:24,740 --> 00:22:29,220
I learned recently that makes about 85 percent of the excise taxes in the state.

443
00:22:29,220 --> 00:22:33,760
Like, I mean, the spirit's role is plenty, plenty, plenty of taxes there.

444
00:22:33,760 --> 00:22:35,660
So, yeah, for sure. For sure.

445
00:22:35,660 --> 00:22:39,300
I mean, the layers of taxation is a whole other podcast we should do.

446
00:22:42,100 --> 00:22:45,840
But yeah, it was it was this this beautiful time.

447
00:22:46,000 --> 00:22:49,840
Wonderful crew. We still love all of our strength and fam, we call them.

448
00:22:51,040 --> 00:22:55,420
And there was this moment where I was at the brewer's desk.

449
00:22:55,420 --> 00:23:00,580
I was actually covering for a buddy who was not able to be there that day.

450
00:23:00,720 --> 00:23:03,820
He's actually now our production manager.

451
00:23:03,820 --> 00:23:05,360
But what's his name? Kevin.

452
00:23:05,360 --> 00:23:11,660
And so I was sitting at the brewer's desk and Katie Sue,

453
00:23:11,660 --> 00:23:17,400
one of the tour guides, came out and was like, hey, there's somebody here

454
00:23:17,400 --> 00:23:21,740
who wants to, you know, ask about selling some equipment or something like that.

455
00:23:22,040 --> 00:23:25,140
Well, turns out that man's name is Robert Segrist.

456
00:23:25,140 --> 00:23:28,140
He's one of the four partners at the distillery.

457
00:23:28,140 --> 00:23:32,260
Me, Megan, Robert and my cousin, Amy, four founders.

458
00:23:32,580 --> 00:23:36,980
And Robert had this distillery

459
00:23:36,980 --> 00:23:42,220
that had gone out of business in the building over that we'll go

460
00:23:42,560 --> 00:23:44,660
go see the original space.

461
00:23:44,660 --> 00:23:45,800
Five thousand square feet.

462
00:23:45,800 --> 00:23:50,460
It had a chiller, a boiler, a forklift, a handmade still old

463
00:23:50,460 --> 00:23:52,640
dairy tanks that they were using for fermenters.

464
00:23:52,640 --> 00:23:56,580
And it was like, well, Strainihands is going to buy any of this is way too small

465
00:23:56,580 --> 00:23:59,040
for that scale for what their operation is.

466
00:23:59,280 --> 00:24:03,180
And I was like, well, I'd love to come see this after after shipped.

467
00:24:03,320 --> 00:24:06,820
So we met up here and we were I was telling them about this.

468
00:24:06,820 --> 00:24:08,980
Everything we're talking about, like, here's the story.

469
00:24:08,980 --> 00:24:10,560
We've been making this at the house.

470
00:24:10,560 --> 00:24:12,960
You know, obviously I'm a distiller at Strainihands.

471
00:24:12,960 --> 00:24:15,760
All of that. Yeah.

472
00:24:15,760 --> 00:24:19,960
And and so it was it was just this beautiful time

473
00:24:20,300 --> 00:24:22,360
that we didn't have money pulled together.

474
00:24:22,360 --> 00:24:24,400
We didn't have a plan at all.

475
00:24:25,000 --> 00:24:29,300
And his family was actually gracious enough to give us a year of free rent.

476
00:24:29,700 --> 00:24:34,380
And we went to business school together to write our business plan.

477
00:24:34,840 --> 00:24:36,740
The two of you guys or all three of us. OK.

478
00:24:36,740 --> 00:24:40,220
Yeah. Amy included Amy is lives in Indy.

479
00:24:40,640 --> 00:24:43,180
She wasn't actually getting paid at the time. Yeah. Yeah.

480
00:24:43,420 --> 00:24:45,180
I mean, none of us. It was a hobby.

481
00:24:45,180 --> 00:24:47,520
Get paid. Yeah. It's still mostly a hobby.

482
00:24:47,520 --> 00:24:50,760
Right. Yeah. We know.

483
00:24:50,760 --> 00:24:55,300
Yeah. But it was it was just this

484
00:24:55,600 --> 00:25:00,840
this great moment that we were able to really build a team together.

485
00:25:01,700 --> 00:25:06,080
And we started got the keys to the building in 2017.

486
00:25:06,300 --> 00:25:12,240
Did about six months of build out started making whiskey in 2018,

487
00:25:12,240 --> 00:25:17,040
January of 2018, and we opened to the public on St.

488
00:25:17,040 --> 00:25:18,560
Patrick's Day of 2019.

489
00:25:18,560 --> 00:25:20,760
And then we closed to the public on St.

490
00:25:20,760 --> 00:25:24,000
Patrick's Day of 2020 with the with the covid wave.

491
00:25:24,000 --> 00:25:25,600
Yeah, we always are.

492
00:25:25,600 --> 00:25:27,460
Our podcast. Another podcast.

493
00:25:27,460 --> 00:25:30,200
Yeah. Yeah. COVID era with whiskey distillers.

494
00:25:30,200 --> 00:25:31,940
That would be a big hand sanitizer, too.

495
00:25:31,940 --> 00:25:34,560
We did. We did for this for the city.

496
00:25:34,700 --> 00:25:38,840
One batch that was contracted through the city of Arvada for hospital fire.

497
00:25:39,700 --> 00:25:42,180
So we didn't put your logo on it at all.

498
00:25:42,180 --> 00:25:43,780
We did because you have to.

499
00:25:43,780 --> 00:25:46,780
It still follows all the tax and trade via regulations.

500
00:25:46,780 --> 00:25:49,180
Like you have to have where it's manufactured. You have to. Yeah.

501
00:25:49,380 --> 00:25:52,980
So it's I mean, it's it's controlled just like, you know,

502
00:25:52,980 --> 00:25:56,620
I mean, Purell is controlled just like I guess it makes sense, right?

503
00:25:56,620 --> 00:25:58,120
You just yeah, those are not necessarily things.

504
00:25:58,120 --> 00:25:59,860
There's no normal. Yeah.

505
00:25:59,860 --> 00:26:02,500
And I mean, this stuff is like field hospital grade, right?

506
00:26:02,500 --> 00:26:03,640
I mean, it's like really high.

507
00:26:03,640 --> 00:26:07,740
This isn't the we all know we all had a batch of it at some point on our on our hands.

508
00:26:07,740 --> 00:26:12,080
It's real runny and, you know, very different than the kind of nicer versions

509
00:26:12,080 --> 00:26:13,880
that are the gels commercially available.

510
00:26:13,880 --> 00:26:16,380
I'm just glad that is over. Yeah. Yeah.

511
00:26:16,380 --> 00:26:18,880
I never want to make hand sanitizer. Yeah, absolutely.

512
00:26:18,880 --> 00:26:22,120
Like, I think we're all glad that's totally.

513
00:26:22,120 --> 00:26:24,720
Leave that to the professionals. Yeah, exactly.

514
00:26:25,360 --> 00:26:28,900
But yeah, it was it was a crazy, crazy time.

515
00:26:28,900 --> 00:26:31,920
But yeah, that I mean, that kind of brings us up to,

516
00:26:32,700 --> 00:26:37,340
you know, our our kind of birth into the the whiskey making world

517
00:26:37,340 --> 00:26:40,200
and making this style.

518
00:26:40,600 --> 00:26:45,840
And and really, I think the biggest thing that we're doing here

519
00:26:45,840 --> 00:26:50,880
and why we're so in love with it and why it's so special is it's reviving

520
00:26:51,180 --> 00:26:56,320
an ancient tradition that is our family's heritage and our family's legacy.

521
00:26:56,320 --> 00:27:01,500
Yeah. That bringing this style of whiskey back to the world.

522
00:27:01,500 --> 00:27:06,000
No other American distillery makes this and focuses on on this style.

523
00:27:06,300 --> 00:27:12,700
And so it's a really beautiful thing to have the ability to be a torchbearer of

524
00:27:12,700 --> 00:27:15,940
especially at I mean, we're it's twenty twenty five. Right.

525
00:27:15,940 --> 00:27:18,780
I mean, we've been making whiskey for a thousand years.

526
00:27:18,780 --> 00:27:21,620
And and to be at this point

527
00:27:21,620 --> 00:27:25,180
and be able to be a standard bearer of this ancient tradition

528
00:27:25,180 --> 00:27:26,520
is really special for us.

529
00:27:26,520 --> 00:27:28,460
Well, so we've we talked about regulation.

530
00:27:28,460 --> 00:27:32,300
And as I understand your background was on the regulatory side of oil and gas.

531
00:27:32,300 --> 00:27:33,600
Correct. Yeah.

532
00:27:33,600 --> 00:27:37,560
And then you kind of with your job kind of grew into the chemistry stuff.

533
00:27:37,560 --> 00:27:38,960
Well, the chemistry. Yes.

534
00:27:38,960 --> 00:27:42,140
But you mix chemistry and regulations like perfect.

535
00:27:42,140 --> 00:27:43,240
Yeah. Perfect match.

536
00:27:43,240 --> 00:27:45,680
Yep. So, I mean, he's talked about.

537
00:27:46,040 --> 00:27:48,680
But you were all on board of this the whole time, right?

538
00:27:48,880 --> 00:27:51,180
Yeah. Well, welcome back to your own podcast.

539
00:27:51,180 --> 00:27:52,180
I told you.

540
00:27:54,780 --> 00:27:57,820
No, dude, you got the time.

541
00:27:57,820 --> 00:28:01,260
But it's absolutely not.

542
00:28:01,260 --> 00:28:03,420
Yeah. So I was I'll keep it quick.

543
00:28:03,420 --> 00:28:05,100
No, no, no, we want to hear.

544
00:28:05,100 --> 00:28:06,400
Yeah. Give us the details.

545
00:28:06,400 --> 00:28:09,900
So I have a master's in marine resource management.

546
00:28:09,900 --> 00:28:14,740
So I've been a landlocked mermaid here in Colorado for 13 years, going on 14 years.

547
00:28:14,740 --> 00:28:16,240
And when you first told me that. Yeah.

548
00:28:16,240 --> 00:28:19,780
My initial thought was, wow, marine oil and gas.

549
00:28:19,780 --> 00:28:21,980
Like, how's it? But there is a solid connection there.

550
00:28:21,980 --> 00:28:24,320
Especially with like the offshore drilling stuff. Right. Sure. OK.

551
00:28:24,940 --> 00:28:27,280
That wasn't my really connection.

552
00:28:27,280 --> 00:28:31,620
But I guess it was a part of my connection to the company that we worked through,

553
00:28:31,620 --> 00:28:34,120
who we met through.

554
00:28:34,120 --> 00:28:39,460
I I undergrad ocean and coastal resources.

555
00:28:39,460 --> 00:28:42,800
Freshman year after that, I had an internship at M.I.

556
00:28:42,800 --> 00:28:48,000
Swacco in Houston, which was an old drilling fluids company is now Swamberg.

557
00:28:48,940 --> 00:28:50,980
Biggest one of the biggest companies in the world.

558
00:28:51,880 --> 00:28:53,040
And so that's where we met.

559
00:28:53,040 --> 00:28:54,840
So he was in the chemistry lab.

560
00:28:54,840 --> 00:28:57,040
I was in the greenhouse lab.

561
00:28:57,040 --> 00:29:00,180
And so after my summer of that internship,

562
00:29:00,180 --> 00:29:02,180
they told me that they wanted to hire me.

563
00:29:02,180 --> 00:29:04,260
But I had to graduate in three years.

564
00:29:04,260 --> 00:29:05,960
And I was like, I don't know about that.

565
00:29:05,960 --> 00:29:09,800
And like, I really like being at the beach every day.

566
00:29:09,800 --> 00:29:11,960
You know, I'm thinking like a five year.

567
00:29:11,960 --> 00:29:13,400
Yeah. Yeah.

568
00:29:13,400 --> 00:29:16,400
And but but then so it's like in the movies.

569
00:29:16,400 --> 00:29:19,200
You got the yellow legal pad and my boss broke down.

570
00:29:19,200 --> 00:29:20,540
This thing slid across the.

571
00:29:20,540 --> 00:29:22,040
Literally. I'm not kidding you.

572
00:29:22,040 --> 00:29:25,280
This is and I looked at it and I was like, I can do that.

573
00:29:26,840 --> 00:29:27,840
Sure. I'll see you.

574
00:29:27,840 --> 00:29:30,240
I'm on the beach is going to come after the three years.

575
00:29:31,380 --> 00:29:34,780
So so through that, you know, I was working part time for them

576
00:29:34,780 --> 00:29:37,820
for the next two and a half years,

577
00:29:37,820 --> 00:29:39,040
like 20 hours a week.

578
00:29:39,040 --> 00:29:42,540
And I was also able to cater all of my classes

579
00:29:42,540 --> 00:29:45,260
towards what I knew my job was going to be,

580
00:29:45,260 --> 00:29:48,420
which was environmental science and regulatory

581
00:29:48,420 --> 00:29:51,860
and facility management, like environmental policy kind of stuff.

582
00:29:52,600 --> 00:29:54,800
So that voted really well.

583
00:29:55,200 --> 00:29:58,240
And then they actually paid for part of my graduate school

584
00:29:58,240 --> 00:30:00,800
to get my master's and knowing.

585
00:30:01,060 --> 00:30:03,040
Well, they really wanted me to get my Ph.D.

586
00:30:03,040 --> 00:30:07,300
But that didn't happen because a job opened up for me in Denver

587
00:30:08,440 --> 00:30:11,380
doing US land regulatory.

588
00:30:11,380 --> 00:30:14,140
I'm a CSU grad, so it's like going back to the Rockies.

589
00:30:15,280 --> 00:30:17,620
Yeah, so that's kind of what the connection was.

590
00:30:17,620 --> 00:30:19,680
And, you know, I think I mentioned this, like,

591
00:30:19,680 --> 00:30:21,860
this is just one big chemistry set for him.

592
00:30:21,860 --> 00:30:25,320
And this is just one big regulatory liability for me.

593
00:30:27,060 --> 00:30:30,260
Yeah, so it's we kind of make a good team.

594
00:30:30,260 --> 00:30:35,100
And with Amy being her history in digital design

595
00:30:35,100 --> 00:30:38,240
and an artwork and creative being our creative director is amazing.

596
00:30:38,600 --> 00:30:41,640
I mean, she's websites, bottle labels.

597
00:30:41,640 --> 00:30:43,380
We're asking, like, who does your labels?

598
00:30:43,380 --> 00:30:45,140
It's like, yes, we do everything in house.

599
00:30:45,140 --> 00:30:48,480
So she's all our logo design, all the everything that's been made.

600
00:30:48,480 --> 00:30:50,020
It's been a great job. Yeah.

601
00:30:50,020 --> 00:30:52,520
And then not to forget Robert and bring him back up.

602
00:30:52,520 --> 00:30:56,860
But he's also a general contractor and commercial real estate agent.

603
00:30:56,860 --> 00:30:58,720
And so check, check, check. Yeah.

604
00:30:58,720 --> 00:31:01,920
It's like it's you. It is. It really is a dream team.

605
00:31:01,920 --> 00:31:06,660
I mean, I can't imagine not having those pieces because, you know, I mean,

606
00:31:06,860 --> 00:31:10,240
I think it's safe to say that there's a lot of garbage water out there

607
00:31:10,240 --> 00:31:12,940
with good marketing and and it garbage.

608
00:31:13,140 --> 00:31:15,140
It sells. It sells a ton. Right.

609
00:31:15,140 --> 00:31:19,480
And if that look and feel is so important and then having a having a guy

610
00:31:19,480 --> 00:31:22,980
that can execute build outs and permits and all that.

611
00:31:22,980 --> 00:31:27,360
I mean, because like I said, you know, I don't I don't love to use the word

612
00:31:27,360 --> 00:31:31,520
factory so much, though I've said it twice now.

613
00:31:32,360 --> 00:31:34,400
But it is an industrial facility.

614
00:31:34,400 --> 00:31:37,100
And it comes with all those regulations as well.

615
00:31:37,200 --> 00:31:41,200
And building all that out and having someone who could execute that is huge.

616
00:31:41,200 --> 00:31:43,100
It's manufacturing. Yeah. Yeah.

617
00:31:43,100 --> 00:31:44,940
It's factories. It is. It is.

618
00:31:44,940 --> 00:31:46,580
You had a guy the other day.

619
00:31:46,580 --> 00:31:48,680
Oh, he had these guys.

620
00:31:48,680 --> 00:31:52,740
I remember basically like bottled toilet water was kind of like, yeah, there you go.

621
00:31:53,920 --> 00:31:55,680
It's like it's brought in everything. So, yeah.

622
00:31:55,680 --> 00:31:58,080
Yeah. It's like everything.

623
00:31:58,680 --> 00:31:59,420
Just take a real.

624
00:31:59,420 --> 00:32:01,860
Now I don't even want this.

625
00:32:01,860 --> 00:32:03,660
Add enough alcohol to it.

626
00:32:03,660 --> 00:32:04,760
It kills everything.

627
00:32:04,760 --> 00:32:05,800
Hold it back.

628
00:32:05,800 --> 00:32:10,600
Yeah. So I mean, so now you guys obviously love Colorado, right?

629
00:32:10,800 --> 00:32:13,660
And you kind of give it a little bit of a history

630
00:32:13,660 --> 00:32:16,140
and you kind of touch on the barley stuff. Yeah.

631
00:32:18,500 --> 00:32:21,000
Kind of back us up a little ways to

632
00:32:21,840 --> 00:32:24,580
like, why did bourbon start so far east?

633
00:32:24,580 --> 00:32:27,620
And like, why are we now seeing kind of resurgence of like things like American

634
00:32:27,620 --> 00:32:30,760
single malt and even your Irish style stuff here?

635
00:32:31,080 --> 00:32:34,060
Tell us more about the history of that, how we kind of find ourselves

636
00:32:34,060 --> 00:32:36,120
in this current state of terroir, if you will.

637
00:32:36,120 --> 00:32:37,860
I love I love this question.

638
00:32:37,860 --> 00:32:40,160
And I think there are two important histories.

639
00:32:40,860 --> 00:32:42,660
I got it. OK.

640
00:32:42,660 --> 00:32:47,140
But the Eastern seaboard, you know, because people one of the logical questions

641
00:32:47,440 --> 00:32:50,880
is how are you guys the first Irish Americans

642
00:32:51,380 --> 00:32:54,380
building this type of distillery, making this style of whiskey?

643
00:32:54,380 --> 00:32:57,900
With the millions of Irish and Scotch Irish that are so far away

644
00:32:58,320 --> 00:33:00,700
where they meet them very far away. Right.

645
00:33:01,200 --> 00:33:04,300
And and it's part of just the agricultural history

646
00:33:04,300 --> 00:33:06,600
and landscape of the United States.

647
00:33:06,600 --> 00:33:10,700
When they landed, you know, like our good friends at Leopold Brothers

648
00:33:10,840 --> 00:33:12,440
make a Maryland rye, right?

649
00:33:12,440 --> 00:33:15,080
You get Manongahela rice from Pennsylvania.

650
00:33:15,240 --> 00:33:16,620
That's rye country, right?

651
00:33:16,620 --> 00:33:20,620
So all in that New England area, a lot of rye whiskey culture.

652
00:33:20,620 --> 00:33:25,180
And then, of course, corn has been such a huge part of the the American story,

653
00:33:25,180 --> 00:33:29,720
the American landscape from crops, food availability, the Irish

654
00:33:29,720 --> 00:33:34,900
for the first time when they made a batch of whiskey and had extra grain

655
00:33:34,900 --> 00:33:40,140
or I should say made food, had their own grain that they owned.

656
00:33:40,140 --> 00:33:45,580
The king didn't own it that they were able to make their own batches of of whiskey.

657
00:33:45,800 --> 00:33:49,520
And it became really popular, especially when you're talking

658
00:33:49,520 --> 00:33:51,440
seventeen, eighteen hundreds.

659
00:33:51,440 --> 00:33:54,420
The cash economy was fairly fluid. Right.

660
00:33:54,420 --> 00:34:01,460
Goods and services were traded as much or more than cash exchange and transaction.

661
00:34:01,860 --> 00:34:07,260
And so all of our Irish American ancestors, you know, now local is cool.

662
00:34:07,260 --> 00:34:09,800
It was the only option in eighteen forty. Right.

663
00:34:09,800 --> 00:34:14,940
And so everybody was making corn, rye, wheat based whiskey, barley

664
00:34:14,940 --> 00:34:19,000
and the strains available at the time didn't grow east of the Mississippi.

665
00:34:19,000 --> 00:34:23,240
And so you have this agricultural landscape

666
00:34:23,240 --> 00:34:29,680
with this distilling know how that paired to build the bourbon

667
00:34:29,680 --> 00:34:35,220
legacy that has become the the mainstay heritage of American whiskey making.

668
00:34:35,220 --> 00:34:40,260
And so it wasn't until those German immigrants came over

669
00:34:40,260 --> 00:34:43,160
from the foothills of the Alps to the foothills of the Rockies

670
00:34:43,160 --> 00:34:46,660
started planting grassland grains that grow out here,

671
00:34:46,660 --> 00:34:51,160
out here, heartier grains that don't require nearly as much water.

672
00:34:51,840 --> 00:34:56,280
Corn is a pretty water heavy area. Right.

673
00:34:56,580 --> 00:35:00,540
Also grows in a region where there's a lot of rainfall annually.

674
00:35:00,980 --> 00:35:02,240
Different out here.

675
00:35:02,240 --> 00:35:05,140
We get snowfall, not nearly as much rainfall. Right.

676
00:35:05,140 --> 00:35:09,880
And so dry land grass strains grow out here much better.

677
00:35:10,020 --> 00:35:14,080
And so barley became the the crop of the Rocky Mountains.

678
00:35:14,080 --> 00:35:16,420
It's also great cattle feed as well.

679
00:35:16,860 --> 00:35:19,420
Hardy got a nice bit of protein in it as well.

680
00:35:19,560 --> 00:35:24,360
And so, you know, as we're talking about reviving this legacy,

681
00:35:24,520 --> 00:35:27,760
the craft movement is hardly ancient. Right.

682
00:35:27,760 --> 00:35:31,100
I mean, the tradition of whiskey making is but the craft movement

683
00:35:32,100 --> 00:35:34,400
15, 20 years old, really.

684
00:35:34,400 --> 00:35:38,340
I mean, Strandingham's just had their 20th, 20th, 20th anniversary. Yeah.

685
00:35:38,800 --> 00:35:42,540
And and they were one of the O.G. pioneers.

686
00:35:42,540 --> 00:35:46,520
And so, you know, that was really the beginning of this legacy.

687
00:35:46,720 --> 00:35:49,780
So most of the whiskey makers, they're all in Kentucky.

688
00:35:49,780 --> 00:35:54,080
I mean, I we can Google this, look this up for sure.

689
00:35:54,080 --> 00:35:58,800
But I think it's still like 95 percent of all the bourbon is made in Kentucky,

690
00:35:58,800 --> 00:36:01,400
although there's a couple thousand U.S. distillers.

691
00:36:02,260 --> 00:36:04,740
And most of those aren't in the state.

692
00:36:04,740 --> 00:36:09,360
The volume of whiskey that the big folks produce, like we're at Willett

693
00:36:09,360 --> 00:36:14,360
in this past February year ago and in one of their rack houses.

694
00:36:14,360 --> 00:36:19,300
And they have small rack houses that are only 20,000 barrels.

695
00:36:19,800 --> 00:36:23,040
Like there are more barrels and this one rack house

696
00:36:23,040 --> 00:36:25,580
than there are in the entire state of Colorado.

697
00:36:25,880 --> 00:36:30,780
And you walk out to the overlooks Heaven Hill.

698
00:36:31,260 --> 00:36:37,220
And they have 77, 70,000 barrel rack houses, just Heaven Hill. Right.

699
00:36:37,220 --> 00:36:40,960
And it's just like the scale here is a totally different.

700
00:36:40,960 --> 00:36:43,000
Yeah, it's totally different. Right.

701
00:36:43,000 --> 00:36:48,260
And so it's just this really cool thing that, you know, like anything craft,

702
00:36:48,260 --> 00:36:50,900
anything handmade, it's lower.

703
00:36:50,900 --> 00:36:52,900
It's hands on.

704
00:36:53,400 --> 00:37:00,480
Although we are a manufacturing facility, it's it's much more tactile for us.

705
00:37:00,480 --> 00:37:03,380
Barrel to barrel. You know, we make 16 barrels a week.

706
00:37:04,220 --> 00:37:06,220
And and so 20,000 eventually.

707
00:37:06,220 --> 00:37:08,220
Yeah, we're getting there.

708
00:37:08,220 --> 00:37:11,560
Like at this time. So it's what? Just noon.

709
00:37:12,860 --> 00:37:17,020
Buffalo Trace has made more barrels today than Tall New Will this entire year.

710
00:37:17,020 --> 00:37:21,300
Wow. Right. I mean, we're in a very different situation.

711
00:37:21,300 --> 00:37:22,240
That's great. Yeah.

712
00:37:22,240 --> 00:37:26,440
But I think it's something beautiful about about the craft movement.

713
00:37:26,440 --> 00:37:28,600
And so, you know, it answers that question.

714
00:37:28,600 --> 00:37:30,080
It's like, why are you guys the first ones?

715
00:37:30,080 --> 00:37:33,520
It was like, well, this whiskey didn't reappear until 2011.

716
00:37:33,520 --> 00:37:36,860
Strandhansel is already 10 years old almost. Right.

717
00:37:37,700 --> 00:37:41,300
And and so the Irish bringing this back to market

718
00:37:41,700 --> 00:37:47,500
and us having our honeymoon and being on this track of turbulent oil and gas

719
00:37:48,840 --> 00:37:53,220
economy at the time and just our timeliness in the market

720
00:37:54,240 --> 00:37:58,720
has led us to hopefully continue to be the standard bearer

721
00:37:58,720 --> 00:38:00,680
for this style of whiskey.

722
00:38:00,680 --> 00:38:04,760
And I think when craft distillers are making something,

723
00:38:05,220 --> 00:38:06,760
they want to be passionate about it. Right.

724
00:38:06,760 --> 00:38:10,260
And you two are obviously very passionate about, you know, Irish

725
00:38:10,660 --> 00:38:14,560
single pot still whiskey, because, you know, you're bringing suitcases of it back.

726
00:38:14,560 --> 00:38:17,100
Yeah. So just talk about a little bit about like, you know, that passion

727
00:38:17,100 --> 00:38:19,140
and how it's it's going into the barrels.

728
00:38:19,140 --> 00:38:24,780
When we first had our first sips of that cast string, red breast, 12 year old,

729
00:38:25,280 --> 00:38:26,180
we fell in love with it.

730
00:38:26,180 --> 00:38:28,640
And it was like the world needs to know about this.

731
00:38:28,640 --> 00:38:32,640
And we have also watched our brethren

732
00:38:32,640 --> 00:38:38,320
do the American single malt movement over the last 10 to 20 years.

733
00:38:38,620 --> 00:38:43,320
And we saw a vision that perhaps we could do the same thing.

734
00:38:43,320 --> 00:38:45,860
You know, single pot still is not recognized.

735
00:38:45,860 --> 00:38:49,160
American single pot still is not recognized by the TTP as a category.

736
00:38:49,420 --> 00:38:52,060
And so we would love to follow in American single malt footsteps

737
00:38:52,400 --> 00:38:55,060
in order to create a category for.

738
00:38:55,240 --> 00:38:57,400
Hopefully won't take you 50 years either.

739
00:38:57,400 --> 00:39:01,300
I know. And I mean, the way the speed that the government moves

740
00:39:01,300 --> 00:39:05,940
oftentimes, though, you know, and some of it is you got if we ask them to do that,

741
00:39:05,940 --> 00:39:10,080
they're like, we're not going to change regulations for this venture.

742
00:39:10,120 --> 00:39:11,920
Right. It needs to be a movement.

743
00:39:11,920 --> 00:39:14,460
And so and so part of that is

744
00:39:15,620 --> 00:39:20,100
so we follow the Irish whiskey technical file for single pot still.

745
00:39:20,500 --> 00:39:21,920
And you're self regulated on that, right?

746
00:39:21,920 --> 00:39:28,160
Yeah, we self regulate by the Irish whiskey technical file for everything

747
00:39:28,160 --> 00:39:30,140
that we can possibly follow.

748
00:39:30,140 --> 00:39:33,500
You know, we're not going to import Irish water here

749
00:39:33,500 --> 00:39:38,440
and because we want to use our great El Dorado water that we have here.

750
00:39:39,240 --> 00:39:40,980
Elder Outer Springs water that we have here.

751
00:39:40,980 --> 00:39:43,720
And, you know, we can't agent Ireland. Right.

752
00:39:43,720 --> 00:39:47,320
So there are things that we obviously have to separate

753
00:39:47,320 --> 00:39:49,920
that we are American single pot still whiskey.

754
00:39:49,920 --> 00:39:52,620
We're not trying to be Irish

755
00:39:52,620 --> 00:39:53,820
single pot still or anything.

756
00:39:53,820 --> 00:39:57,600
We are specifically trying to be American single pot still whiskey

757
00:39:57,600 --> 00:40:02,000
using our grains here and our water here and then our aging

758
00:40:03,460 --> 00:40:05,300
environment. Yeah.

759
00:40:05,300 --> 00:40:09,700
And you said the you said the word terroir is really that beautiful

760
00:40:09,700 --> 00:40:12,880
French word for a sense of place and the taste of something.

761
00:40:13,140 --> 00:40:18,520
And, you know, we're at about as different climatically as you can get.

762
00:40:18,520 --> 00:40:22,280
There's six to eight inches of snow out here that you guys braved

763
00:40:22,980 --> 00:40:25,620
braved up here to get to get to get here today.

764
00:40:25,620 --> 00:40:26,860
I've all about that.

765
00:40:26,860 --> 00:40:30,460
And this kind of, you know, this beautiful smell,

766
00:40:30,800 --> 00:40:35,000
that smell of burning cash as whiskey leaves your barrels

767
00:40:36,060 --> 00:40:39,340
is is part of that flavor, part of the nature

768
00:40:39,540 --> 00:40:44,640
really giving us a huge angel share seven to 11 percent,

769
00:40:44,640 --> 00:40:47,680
depending on stave thickness of of the casks here.

770
00:40:47,680 --> 00:40:50,980
Ireland and Scotland, two percent a year. Right.

771
00:40:50,980 --> 00:40:56,920
And so you're the exchange of all of the tannins, lignans, acid profiles

772
00:40:56,920 --> 00:41:01,460
that are then a sterifying with the higher volume of air

773
00:41:01,460 --> 00:41:05,260
to catalyze these reactions gives you a very different product.

774
00:41:05,260 --> 00:41:09,540
And so for us, I think people always ask like, oh, is it

775
00:41:09,540 --> 00:41:12,640
does it change the speed? Does it age faster?

776
00:41:12,840 --> 00:41:17,040
And it's faster is not really the word for it.

777
00:41:17,040 --> 00:41:19,240
It is it is different.

778
00:41:19,240 --> 00:41:22,320
But as Golder puts it, it ages differently, differently.

779
00:41:22,320 --> 00:41:24,040
And I think that's a good way to describe it, right?

780
00:41:24,040 --> 00:41:25,420
Because there are some different variables.

781
00:41:25,420 --> 00:41:27,420
You can't say it's faster. Totally. Yeah.

782
00:41:27,420 --> 00:41:29,760
And Ryan Legley would say, you know, there's not different esters

783
00:41:29,760 --> 00:41:32,220
forming at a faster rate here. It's not possible.

784
00:41:32,220 --> 00:41:33,820
Right. Yeah.

785
00:41:33,820 --> 00:41:36,060
And you could probably speak more.

786
00:41:36,060 --> 00:41:37,400
I'm a marketer. I'm not a chemist.

787
00:41:37,400 --> 00:41:38,400
So you got more. Yeah.

788
00:41:38,400 --> 00:41:39,960
Well, I'll never know.

789
00:41:39,960 --> 00:41:42,000
And you're exactly. I mean, the same thing when we started out,

790
00:41:42,000 --> 00:41:44,540
we started out with 15 gallon barrels. Right.

791
00:41:44,540 --> 00:41:48,040
So when we opened on St. Patty's Day, we had 15 month old whiskey

792
00:41:48,040 --> 00:41:50,300
in a 15 gallon barrel. Right.

793
00:41:50,300 --> 00:41:55,440
It doesn't age faster, but you do get more oak in the product faster.

794
00:41:55,440 --> 00:41:57,040
Right. So it's kind of the same thing.

795
00:41:57,040 --> 00:41:59,480
It's it's different. It gives you different compounds.

796
00:41:59,480 --> 00:42:01,580
Like the whiskey tasted different.

797
00:42:01,580 --> 00:42:07,560
Ours was a race to get to 53 gallon plus size cask.

798
00:42:07,560 --> 00:42:11,500
I think there's a beautiful balance there, but it also needs

799
00:42:11,500 --> 00:42:13,360
three, four, five, six years. Right.

800
00:42:13,360 --> 00:42:15,600
Even here at altitude.

801
00:42:15,600 --> 00:42:19,240
I think we have found in something this year that we're really excited about

802
00:42:19,240 --> 00:42:24,540
is that we're hitting our bottled and bond era where all of our product lines

803
00:42:24,540 --> 00:42:28,980
are moving towards bottled and bond, starting with our American white oak

804
00:42:28,980 --> 00:42:33,120
char number two, and then our cask and stave will and then our peated will

805
00:42:33,120 --> 00:42:35,880
and then our sherry will and it'll all be bottled and bond.

806
00:42:35,880 --> 00:42:40,220
And it's fun because we were the very first distillery in the United States

807
00:42:40,220 --> 00:42:42,520
to have a bottled and bond single pot still. Right.

808
00:42:42,520 --> 00:42:47,700
So forever we'll be known as the first single single pot still

809
00:42:47,700 --> 00:42:49,060
that was bottled and bond here.

810
00:42:49,060 --> 00:42:53,560
So it's just part of this heritage building, like bringing this Irish

811
00:42:53,560 --> 00:42:56,240
tradition into the American whiskey making world.

812
00:42:56,240 --> 00:42:59,580
So, I mean, it sounds like you guys are really like Irish missionaries.

813
00:42:59,580 --> 00:43:03,640
Right. So tell me more about like as almost a pioneer back over to this,

814
00:43:03,640 --> 00:43:08,280
even though the early Irish pioneers are long coming on. Right.

815
00:43:08,280 --> 00:43:11,220
Tell us more about like like what that means to you.

816
00:43:11,220 --> 00:43:13,780
I mean, well, he's the one that's Irish.

817
00:43:13,780 --> 00:43:18,620
I'm kind of Welsh Scottish, but, you know, Gaelic, honestly.

818
00:43:18,620 --> 00:43:20,620
There's Viking in there, I'm sure somewhere.

819
00:43:20,620 --> 00:43:22,900
Yeah. Well, yeah. Mentality wise. Yeah.

820
00:43:22,900 --> 00:43:24,900
Yeah, absolutely.

821
00:43:25,740 --> 00:43:29,300
So Colorado is actually home to, you know, Leadville.

822
00:43:29,440 --> 00:43:32,040
Colorado is was one of the largest Irish

823
00:43:33,180 --> 00:43:36,420
populations of immigrants at the time.

824
00:43:37,040 --> 00:43:38,020
They were miners.

825
00:43:38,020 --> 00:43:43,580
And and so there's also a really cool Irish Colorado connection here.

826
00:43:43,580 --> 00:43:46,660
And I think there's some insane

827
00:43:47,020 --> 00:43:52,700
percentage of people who identify as Irish descent in in America.

828
00:43:53,020 --> 00:43:58,240
And fun fact, did you know that corn, beef and cabbage is not a thing in Ireland?

829
00:43:58,540 --> 00:44:03,100
That is an American made thing, just like bourbon was an American made thing

830
00:44:03,100 --> 00:44:07,040
by the gales who came over because they were using

831
00:44:07,040 --> 00:44:10,780
what resources they had at the time, which is corned beef.

832
00:44:10,920 --> 00:44:14,920
And so that became like this Irish American staple.

833
00:44:15,720 --> 00:44:16,780
Interesting. Yeah.

834
00:44:16,780 --> 00:44:19,660
And another cool story in Denver,

835
00:44:20,760 --> 00:44:22,700
there are the San Patricios.

836
00:44:22,700 --> 00:44:26,200
So when the Irish immigrated here to Denver, specifically,

837
00:44:26,800 --> 00:44:31,060
the Mexicans actually brought them in because there were other immigrants

838
00:44:31,360 --> 00:44:34,700
won't name nations that were not as welcoming to the Irish

839
00:44:34,700 --> 00:44:37,500
as other people were specifically the Mexicans.

840
00:44:37,500 --> 00:44:40,080
And so they brought them in.

841
00:44:40,080 --> 00:44:42,940
And so there's the San Patricios that are Mexican Irish people.

842
00:44:42,940 --> 00:44:44,480
And we thought that was a really cool.

843
00:44:44,480 --> 00:44:48,620
Yeah. As Catholics, they they bonded together.

844
00:44:48,620 --> 00:44:52,160
And of course, in the St. Patrick, the San Patricios are.

845
00:44:52,680 --> 00:44:54,060
I was going to say there was a connection there.

846
00:44:54,060 --> 00:44:56,020
Yeah. Yeah.

847
00:44:56,020 --> 00:44:59,120
Well, it doesn't sound too different from how the Irish retreated

848
00:44:59,200 --> 00:45:01,060
in other areas of the United States, right?

849
00:45:01,060 --> 00:45:03,600
As I understand the Northeast, you know, a lot of them came over

850
00:45:03,600 --> 00:45:05,000
as wanted slaves and stuff like that.

851
00:45:05,000 --> 00:45:07,140
So which is really cool.

852
00:45:07,140 --> 00:45:07,940
I'm Irish.

853
00:45:07,940 --> 00:45:11,880
And we've I've traced my roots to two towns in Ireland, which is super.

854
00:45:11,880 --> 00:45:13,540
I've not been there yet. I'd like to make it.

855
00:45:13,540 --> 00:45:15,220
You get there. Absolutely.

856
00:45:15,220 --> 00:45:17,940
I believe I have a little bit Irish in me because I'm a whole.

857
00:45:18,240 --> 00:45:19,180
Oh, yeah. Yeah.

858
00:45:19,180 --> 00:45:20,380
Some Irish and then I'm Hispanic.

859
00:45:20,380 --> 00:45:22,320
So maybe I'm San Patricio.

860
00:45:22,320 --> 00:45:24,520
Right here. Right here.

861
00:45:24,520 --> 00:45:25,760
Do you want to do that? Yeah.

862
00:45:25,760 --> 00:45:27,920
You lose it. I love it.

863
00:45:28,220 --> 00:45:29,520
That's awesome.

864
00:45:29,520 --> 00:45:33,060
Yeah, it's just this it's a beautiful cultural tie, right?

865
00:45:33,060 --> 00:45:36,240
And I think that's one of the things that when you're talking about

866
00:45:36,240 --> 00:45:39,900
what immigrants have done in the United States is

867
00:45:40,940 --> 00:45:43,940
I think we used to

868
00:45:43,940 --> 00:45:46,500
consider America melting pot.

869
00:45:46,780 --> 00:45:49,840
And I've heard that it's actually better described as a salad bowl

870
00:45:50,120 --> 00:45:51,780
where together it's one.

871
00:45:51,780 --> 00:45:56,420
But immigrant communities have strong ties, strong regionalities

872
00:45:56,720 --> 00:46:01,120
at times and cultural elements that really personify

873
00:46:01,120 --> 00:46:04,760
who they are throughout throughout time and history.

874
00:46:04,900 --> 00:46:08,960
And so it's been this amazing thing, I think, for us to carry

875
00:46:08,960 --> 00:46:10,260
this Gaelic tradition here.

876
00:46:10,260 --> 00:46:13,360
You know, we always say that, you know, TALNUA is

877
00:46:14,400 --> 00:46:16,580
the American spirit with an Irish soul.

878
00:46:16,580 --> 00:46:20,240
And so it has this tie to that that Irish heritage.

879
00:46:20,240 --> 00:46:25,580
So as I understand, TALNUA is Gaelic for Newland, correct?

880
00:46:25,680 --> 00:46:29,120
So you guys are really I mean, it's not only in the name.

881
00:46:29,120 --> 00:46:30,680
It's in the name. Yeah.

882
00:46:30,680 --> 00:46:31,980
By the way, I love your branding, too.

883
00:46:31,980 --> 00:46:34,760
And I would love to have a conversation with Amy about her work there.

884
00:46:34,760 --> 00:46:37,620
It's totally fantastic. Yeah.

885
00:46:37,620 --> 00:46:39,360
But one thing I want to circle back on, though.

886
00:46:39,360 --> 00:46:42,860
So being the regulatory expert in house,

887
00:46:43,640 --> 00:46:46,300
you had mentioned that you're like you're you're

888
00:46:46,340 --> 00:46:49,240
you're self regulating to meet these Irish standards.

889
00:46:49,440 --> 00:46:52,840
Is there any sort of effort like there was for the American single malt?

890
00:46:52,880 --> 00:46:56,540
The American single malt commission to is there any sort of commission

891
00:46:56,540 --> 00:46:59,240
or official efforts to? Yeah.

892
00:46:59,240 --> 00:47:01,240
To categorize that. Thanks for bringing that back up,

893
00:47:01,240 --> 00:47:03,820
because I want to what I did want to touch on on that is that

894
00:47:06,120 --> 00:47:08,560
single pot so whiskey is happening all over the world.

895
00:47:09,060 --> 00:47:13,060
So, no, there's no commission per se like American single malt.

896
00:47:13,060 --> 00:47:15,600
And I think we're about 10 years behind them.

897
00:47:16,520 --> 00:47:18,320
But it is happening all over the world.

898
00:47:18,320 --> 00:47:22,760
There are a couple of Australian single pot so whiskies, one Canadian, one

899
00:47:22,760 --> 00:47:25,300
one best whiskey of the world a few years ago,

900
00:47:25,300 --> 00:47:29,640
a Tasmanian one and now a Japanese single pot still whiskey.

901
00:47:29,640 --> 00:47:31,240
So it's happening all over the world.

902
00:47:31,240 --> 00:47:35,120
And we're just like seeing these little pockets of this upbringing.

903
00:47:35,120 --> 00:47:39,520
And we're super excited. And that's also not to say there are there are one

904
00:47:39,520 --> 00:47:44,960
offs and some people who do it like seasonally throughout the United States as well.

905
00:47:46,120 --> 00:47:51,160
I don't know to what extent they are across the world

906
00:47:51,160 --> 00:47:54,340
and across America are following the technical file.

907
00:47:54,340 --> 00:47:56,340
I can't say speak to that.

908
00:47:56,340 --> 00:48:05,780
But that's we we try to be the standard of the quality that Ireland has created

909
00:48:05,780 --> 00:48:08,340
in using those regulations.

910
00:48:08,340 --> 00:48:12,680
So we just hope that other people will follow suit.

911
00:48:12,680 --> 00:48:17,460
And we encourage other people to make a single pot so whiskey in the right way.

912
00:48:17,460 --> 00:48:21,460
And the Irish have also told us is like, well, as long as you're doing it right.

913
00:48:21,460 --> 00:48:25,060
You know, that's the first time we went to Ireland to tell them.

914
00:48:25,060 --> 00:48:26,060
Yeah, exactly.

915
00:48:26,060 --> 00:48:33,640
First time we went to Ireland, we met with Bernard Walsh from Walsh Whiskey,

916
00:48:33,640 --> 00:48:37,540
Writers Tears, Irishman.

917
00:48:37,540 --> 00:48:39,340
And so we met with him.

918
00:48:39,340 --> 00:48:41,840
And for some reason, you know, he's a talker.

919
00:48:41,840 --> 00:48:43,180
You know this already.

920
00:48:43,180 --> 00:48:48,180
And for some reason, for some reason, he wasn't speaking up in this meeting.

921
00:48:48,180 --> 00:48:53,920
And so I ended up saying, well, we want to make an American single pot so whiskey using

922
00:48:53,920 --> 00:48:57,660
American grains and water resources.

923
00:48:57,660 --> 00:49:03,100
And he paused for a minute and I'm like kind of worried about Patrick and looking over

924
00:49:03,100 --> 00:49:05,700
at him like, why aren't you saying anything?

925
00:49:05,700 --> 00:49:09,740
And then Bernard speaks up and he goes, well, and if I had a good Irish action, I would

926
00:49:09,740 --> 00:49:10,740
use it now.

927
00:49:10,740 --> 00:49:11,740
But I don't.

928
00:49:11,740 --> 00:49:14,740
He goes, well, you're going to make a single pot still.

929
00:49:14,740 --> 00:49:18,660
You better make it good because it sticks with you.

930
00:49:18,660 --> 00:49:20,320
And I was like, OK.

931
00:49:20,320 --> 00:49:23,300
And then you could see the sigh of relief with Patrick.

932
00:49:23,300 --> 00:49:29,300
It was I think, you know, for us, it was so important to be accepted, quite frankly.

933
00:49:29,300 --> 00:49:31,780
I mean, not to we don't need to beat around the bush about it.

934
00:49:31,780 --> 00:49:34,940
It was like it would have been heartbreaking if they were like, get out of here.

935
00:49:34,940 --> 00:49:35,940
Don't do that.

936
00:49:35,940 --> 00:49:36,940
You know, we hate this idea.

937
00:49:36,940 --> 00:49:37,940
Right.

938
00:49:37,940 --> 00:49:42,940
And to have that validation from such a powerhouse of an individual.

939
00:49:42,940 --> 00:49:49,980
And like like, you know, Megan mentioned, there is it's it is not an easy style of whiskey

940
00:49:49,980 --> 00:49:56,620
to make any any kind of raw barley mashing, which I'll tell you guys will go in what what

941
00:49:56,620 --> 00:50:00,580
single pot still is and what regulations we we really adhere to.

942
00:50:00,580 --> 00:50:01,580
Right.

943
00:50:01,580 --> 00:50:06,960
But it was just this huge sigh of relief, I think, for us to to get to go into this

944
00:50:06,960 --> 00:50:11,300
new era with with a small blessing, if anything.

945
00:50:11,300 --> 00:50:13,820
Yeah, and an Irish blessing.

946
00:50:13,820 --> 00:50:14,820
Yes, exactly.

947
00:50:14,820 --> 00:50:15,820
Yes.

948
00:50:15,820 --> 00:50:21,220
We joke that like seven years later, we think more people know about us in Ireland than

949
00:50:21,220 --> 00:50:22,220
they do in Colorado.

950
00:50:22,220 --> 00:50:23,220
Yeah.

951
00:50:23,220 --> 00:50:24,220
Yeah.

952
00:50:24,220 --> 00:50:25,220
Seriously.

953
00:50:25,220 --> 00:50:27,940
So have you taken your product back and and share it with people and stuff for there?

954
00:50:27,940 --> 00:50:29,060
What's what's their response been?

955
00:50:29,060 --> 00:50:30,060
Yeah, we have.

956
00:50:30,060 --> 00:50:31,380
And other people have.

957
00:50:31,380 --> 00:50:36,700
We're in bars in Ireland that we have never personally distributed anything to.

958
00:50:36,700 --> 00:50:38,500
So people have brought it back.

959
00:50:38,500 --> 00:50:42,220
And yeah, Irish rules and regulations are very different as far as you can just hand

960
00:50:42,220 --> 00:50:45,140
a bartender a legal bottle of whiskey and they can sell it.

961
00:50:45,140 --> 00:50:50,000
It's very different than a three tier system here and and all the regulatory landscape

962
00:50:50,000 --> 00:50:51,160
that we we deal with.

963
00:50:51,160 --> 00:50:54,660
So yeah, your liabilities, you call it.

964
00:50:54,660 --> 00:50:56,460
So we self distribute through our people.

965
00:50:56,460 --> 00:50:57,460
Oh, OK.

966
00:50:57,460 --> 00:51:00,740
When I'm going to Ireland, I'll bring my new tote.

967
00:51:00,740 --> 00:51:05,060
I'll take a case back with me and we'll share it with.

968
00:51:05,060 --> 00:51:06,060
Absolutely.

969
00:51:06,060 --> 00:51:07,060
Yeah.

970
00:51:07,060 --> 00:51:08,060
Yeah.

971
00:51:08,060 --> 00:51:09,060
So you can take 10 percent.

972
00:51:09,060 --> 00:51:11,700
That's a pretty good distribution.

973
00:51:11,700 --> 00:51:14,060
You have to give it to them.

974
00:51:14,060 --> 00:51:17,060
So you just take 10 percent out of the.

975
00:51:17,060 --> 00:51:18,060
Yeah.

976
00:51:18,060 --> 00:51:19,060
Yeah.

977
00:51:19,060 --> 00:51:20,060
10 percent out of the.

978
00:51:20,060 --> 00:51:21,060
Yeah.

979
00:51:21,060 --> 00:51:22,060
Legally, you're right.

980
00:51:22,060 --> 00:51:23,060
Yeah.

981
00:51:23,060 --> 00:51:24,060
Totally.

982
00:51:24,060 --> 00:51:25,060
OK.

983
00:51:25,060 --> 00:51:26,060
Understand that.

984
00:51:26,060 --> 00:51:27,060
Got it.

985
00:51:27,060 --> 00:51:28,060
Fight Club.

986
00:51:28,060 --> 00:51:29,060
We don't talk about.

987
00:51:29,060 --> 00:51:30,060
Yeah.

988
00:51:30,060 --> 00:51:31,060
OK.

989
00:51:31,060 --> 00:51:32,060
So we talked about barley.

990
00:51:32,060 --> 00:51:33,060
We kind of love for you to talk about the regulations, too.

991
00:51:33,060 --> 00:51:34,060
But would we talk to a lot of people here in the state?

992
00:51:34,060 --> 00:51:35,060
Right.

993
00:51:35,060 --> 00:51:37,060
And even Alistair is he's Scottish.

994
00:51:37,060 --> 00:51:39,820
He's coming to and he's kind of the same thing you guys are.

995
00:51:39,820 --> 00:51:42,060
He's kind of with the American single version of that.

996
00:51:42,060 --> 00:51:43,060
Yeah.

997
00:51:43,060 --> 00:51:44,060
And very proud of them.

998
00:51:44,060 --> 00:51:45,060
Yeah.

999
00:51:45,060 --> 00:51:46,060
And a great product.

1000
00:51:46,060 --> 00:51:47,060
Right.

1001
00:51:47,060 --> 00:51:50,460
And then we've talked to Root Shoot about their projects, their malting and all that

1002
00:51:50,460 --> 00:51:51,460
stuff.

1003
00:51:51,460 --> 00:51:52,460
You guys are using malts, lots of stuff.

1004
00:51:52,460 --> 00:51:53,460
Right.

1005
00:51:53,460 --> 00:51:54,460
You guys are using unmalted.

1006
00:51:54,460 --> 00:51:55,460
Right.

1007
00:51:55,460 --> 00:51:56,460
Both malted and unmalted.

1008
00:51:56,460 --> 00:51:57,460
OK.

1009
00:51:57,460 --> 00:51:58,460
Unmalted is from Root Shoot, though.

1010
00:51:58,460 --> 00:51:59,460
OK.

1011
00:51:59,460 --> 00:52:01,220
So but it seems to be a growing movement.

1012
00:52:01,220 --> 00:52:03,940
And now with the legalization of American single malt, I think that probably gives some

1013
00:52:03,940 --> 00:52:06,980
more creative potential to the single pot still movement as well.

1014
00:52:06,980 --> 00:52:07,980
Yeah.

1015
00:52:07,980 --> 00:52:08,980
It's a new era.

1016
00:52:08,980 --> 00:52:09,980
Right.

1017
00:52:09,980 --> 00:52:13,660
But Colorado as a state, right, we grow fry really well, grow barley really well.

1018
00:52:13,660 --> 00:52:15,820
There's this new sense of twark coming in.

1019
00:52:15,820 --> 00:52:19,460
You guys are doing your best version of Irish style here.

1020
00:52:19,460 --> 00:52:20,460
And it's really cool to see that.

1021
00:52:20,460 --> 00:52:24,020
But talk to me about what you guys see as a vision of terroir and Colorado whiskey as

1022
00:52:24,020 --> 00:52:26,940
a general, not necessarily single pot still.

1023
00:52:26,940 --> 00:52:29,220
And what you guys see as the future of that.

1024
00:52:29,220 --> 00:52:34,620
And we'll love any insights to the terroir side of that as the movement stuff you're

1025
00:52:34,620 --> 00:52:37,260
seeing there to help us understand that.

1026
00:52:37,260 --> 00:52:42,660
We are doing a project with the distillery in Ireland called Bowon, where we lay down

1027
00:52:42,660 --> 00:52:48,980
the exact same recipe, the same triple distillation, the same ex bourbon barrels.

1028
00:52:48,980 --> 00:52:53,740
And then a few more years, we'll do side by side packs where we'll sell.

1029
00:52:53,740 --> 00:52:56,020
You guys did it on the same date.

1030
00:52:56,020 --> 00:52:57,020
Same date.

1031
00:52:57,020 --> 00:52:58,020
You barrel them on the same date.

1032
00:52:58,020 --> 00:52:59,020
We were FaceTiming them.

1033
00:52:59,020 --> 00:53:00,020
Yeah.

1034
00:53:00,020 --> 00:53:01,020
That's fun.

1035
00:53:01,020 --> 00:53:06,900
And it was great because it was like, usually distilleries are not attempting to make the

1036
00:53:06,900 --> 00:53:07,900
same recipe.

1037
00:53:07,900 --> 00:53:08,900
Right.

1038
00:53:08,900 --> 00:53:13,500
And so it was really fun to have a recipe, to execute it together, barrel it together.

1039
00:53:13,500 --> 00:53:15,380
And then in a few short years, bottle it.

1040
00:53:15,380 --> 00:53:17,180
Whose idea was it?

1041
00:53:17,180 --> 00:53:22,560
Actually a gentleman named Matt Healy of PotStill.com.

1042
00:53:22,560 --> 00:53:27,980
He does an amazing work.

1043
00:53:27,980 --> 00:53:28,980
Renaissance man in whiskey.

1044
00:53:28,980 --> 00:53:32,780
I was going to say, I was trying to think of like, what do you even call him?

1045
00:53:32,780 --> 00:53:37,340
I mean, he's worked for distilleries, for distributors.

1046
00:53:37,340 --> 00:53:39,240
He's got a podcast.

1047
00:53:39,240 --> 00:53:40,240
He's great.

1048
00:53:40,240 --> 00:53:44,180
He actually flew over here and we did an interview in 2019.

1049
00:53:44,180 --> 00:53:47,660
And so it just a really great guy.

1050
00:53:47,660 --> 00:53:52,660
At the time he was with Bowon and had this idea like, hey, what if we put this together

1051
00:53:52,660 --> 00:53:58,020
and really showcase like how different climate regions are when talking about whiskey and

1052
00:53:58,020 --> 00:53:59,020
aging whiskey, right?

1053
00:53:59,020 --> 00:54:00,460
Because everybody gives voice to it.

1054
00:54:00,460 --> 00:54:05,620
I mean, when you're in Kentucky, they talk about the temperature swings and the limestone

1055
00:54:05,620 --> 00:54:11,020
water and you know, I mean, it's a real thing and it really does set whiskey apart.

1056
00:54:11,020 --> 00:54:18,060
And obviously is huge in wine where you have these grapes and vines that came over from

1057
00:54:18,060 --> 00:54:24,020
Cabernet to Southern California and bam, totally different product.

1058
00:54:24,020 --> 00:54:27,860
Recognizable but distinguishable in that same way.

1059
00:54:27,860 --> 00:54:32,020
I was born in Napa.

1060
00:54:32,020 --> 00:54:33,020
So were you really?

1061
00:54:33,020 --> 00:54:34,020
Yeah.

1062
00:54:34,020 --> 00:54:35,620
So I'm California wine all the way.

1063
00:54:35,620 --> 00:54:36,620
Yeah, for sure.

1064
00:54:36,620 --> 00:54:40,260
And I was born in Southern New Mexico and so I'm like a hatch green chili.

1065
00:54:40,260 --> 00:54:41,260
Yeah.

1066
00:54:41,260 --> 00:54:42,260
See, it's sorry.

1067
00:54:42,260 --> 00:54:43,260
Sorry, Pablo.

1068
00:54:43,260 --> 00:54:44,260
But yeah, totally.

1069
00:54:44,260 --> 00:54:47,780
And you know, I just think it's part of that.

1070
00:54:47,780 --> 00:54:54,820
I think what Colorado is doing is showing that improving that on multiple different

1071
00:54:54,820 --> 00:54:57,260
levels, right?

1072
00:54:57,260 --> 00:55:01,660
What's happening in bourbon and rye whiskies and different wheat whiskies and heirloom

1073
00:55:01,660 --> 00:55:04,340
grains from the state.

1074
00:55:04,340 --> 00:55:11,580
And I think the Colorado whiskey movement is exciting because it's taking all of that.

1075
00:55:11,580 --> 00:55:17,140
And if there's a style of whiskey being made, it's being made here and showcasing that terroir.

1076
00:55:17,140 --> 00:55:18,140
Yeah.

1077
00:55:18,140 --> 00:55:19,140
Yeah.

1078
00:55:19,140 --> 00:55:22,780
And I have to say, I'm super proud of all of my Colorado brothers and sisters who are

1079
00:55:22,780 --> 00:55:23,780
making whiskey.

1080
00:55:23,780 --> 00:55:28,780
I mean, Colorado whiskey has made a name for itself across the United States and around

1081
00:55:28,780 --> 00:55:29,780
the world.

1082
00:55:29,780 --> 00:55:30,780
Absolutely.

1083
00:55:30,780 --> 00:55:35,300
And I've understood that there's been arguments about terroir.

1084
00:55:35,300 --> 00:55:36,540
It's not necessarily a thing.

1085
00:55:36,540 --> 00:55:42,620
But when you were talking about the history of, well, bourbon comes from Kentucky because

1086
00:55:42,620 --> 00:55:43,620
they add corn.

1087
00:55:43,620 --> 00:55:44,620
Yeah.

1088
00:55:44,620 --> 00:55:48,460
And American single malt and the Irish pot still whiskey that you're making here with

1089
00:55:48,460 --> 00:55:52,220
barley is really Colorado specific.

1090
00:55:52,220 --> 00:55:58,740
And I was reading, I think you're acquainted with him, Colin Spolman from King's House.

1091
00:55:58,740 --> 00:55:59,740
Yeah, absolutely.

1092
00:55:59,740 --> 00:56:00,740
He's fantastic.

1093
00:56:00,740 --> 00:56:01,740
I love him.

1094
00:56:01,740 --> 00:56:02,740
He was like-

1095
00:56:02,740 --> 00:56:03,740
Empire rye.

1096
00:56:03,740 --> 00:56:04,740
Yeah, Empire rye.

1097
00:56:04,740 --> 00:56:05,740
Huge.

1098
00:56:05,740 --> 00:56:09,900
And just so I think just that regionality of just using what's there kind of puts that

1099
00:56:09,900 --> 00:56:10,900
argument to rest.

1100
00:56:10,900 --> 00:56:11,900
Totally.

1101
00:56:11,900 --> 00:56:12,900
I agree with you.

1102
00:56:12,900 --> 00:56:13,900
Yeah.

1103
00:56:13,900 --> 00:56:18,220
Most of the major regions of spirits made Scotland scotch.

1104
00:56:18,220 --> 00:56:19,220
Yeah.

1105
00:56:19,220 --> 00:56:20,220
Irish whiskey.

1106
00:56:20,220 --> 00:56:22,420
They're not going to separate themselves from Scotland, they want to be different.

1107
00:56:22,420 --> 00:56:25,140
They want to spell it different.

1108
00:56:25,140 --> 00:56:26,900
And here we are in the United States in Kentucky.

1109
00:56:26,900 --> 00:56:32,660
So I'd like to claim we're the de facto masters of whiskey in the United States.

1110
00:56:32,660 --> 00:56:38,020
And I've heard numerous accounts of people going to Kentucky to the Bourbon Trail and

1111
00:56:38,020 --> 00:56:42,820
getting some pitch from some marketing guy on a factory floor saying, our facility floor,

1112
00:56:42,820 --> 00:56:45,700
they're saying, oh yeah, you can't make bourbon outside of Kentucky.

1113
00:56:45,700 --> 00:56:47,620
Well, that's not true.

1114
00:56:47,620 --> 00:56:53,580
And so I think we're starting to kind of see some of that separation that Ireland fell

1115
00:56:53,580 --> 00:56:54,580
away from Scotland.

1116
00:56:54,580 --> 00:56:55,580
Right.

1117
00:56:55,580 --> 00:56:57,780
And I think we're starting to see that in the individual states here in the United States.

1118
00:56:57,780 --> 00:56:58,780
I think that's kind of cool.

1119
00:56:58,780 --> 00:56:59,780
It is really cool.

1120
00:56:59,780 --> 00:57:02,180
Each state start to make a name for themselves in different ways.

1121
00:57:02,180 --> 00:57:04,580
I mean, California obviously have rich topography.

1122
00:57:04,580 --> 00:57:05,580
Right.

1123
00:57:05,580 --> 00:57:09,180
They can almost do any type you want.

1124
00:57:09,180 --> 00:57:11,380
Washington's very different, New York's very different.

1125
00:57:11,380 --> 00:57:12,380
Right.

1126
00:57:12,380 --> 00:57:13,380
Totally.

1127
00:57:13,380 --> 00:57:14,380
Texas even.

1128
00:57:14,380 --> 00:57:16,740
And here we are in Colorado, high country, good water.

1129
00:57:16,740 --> 00:57:21,060
But even to the barrels, we talked about it earlier, they age differently.

1130
00:57:21,060 --> 00:57:24,980
So we can make a very distinct flavor and brand of whiskey here.

1131
00:57:24,980 --> 00:57:25,980
Totally.

1132
00:57:25,980 --> 00:57:26,980
Totally different.

1133
00:57:26,980 --> 00:57:27,980
I think Sir Warthing is going to be here today.

1134
00:57:27,980 --> 00:57:30,340
I think it's going to be all the suit of wine.

1135
00:57:30,340 --> 00:57:33,580
And it's fun to be the ones figuring it out.

1136
00:57:33,580 --> 00:57:40,500
Like what barrels work best, what different char levels is in a new cask, is it finished,

1137
00:57:40,500 --> 00:57:42,680
is it, you know, all of those act differently.

1138
00:57:42,680 --> 00:57:48,820
And so it's fun to be on the pioneering side of like, what is the state's kind of method?

1139
00:57:48,820 --> 00:57:49,820
Is there one?

1140
00:57:49,820 --> 00:57:50,820
Right.

1141
00:57:50,820 --> 00:57:56,400
I mean, you know, it goes back to some types of whiskey have regulations that bourbon has

1142
00:57:56,400 --> 00:57:58,940
to be in a charred new American oak barrel.

1143
00:57:58,940 --> 00:57:59,940
Right.

1144
00:57:59,940 --> 00:58:02,540
Single Pots to whiskey just has to be in a wood container.

1145
00:58:02,540 --> 00:58:05,780
It doesn't have to be in any type of oak.

1146
00:58:05,780 --> 00:58:10,660
It can be chestnut or cherry or very different wood species.

1147
00:58:10,660 --> 00:58:11,660
Right.

1148
00:58:11,660 --> 00:58:15,380
So it's going to be fun to really get to explore that here at Elstree.

1149
00:58:15,380 --> 00:58:21,060
So for the record, for the regulatory side, we fall under just the regular American whiskey

1150
00:58:21,060 --> 00:58:24,700
category based off of everything that we do.

1151
00:58:24,700 --> 00:58:31,220
So it's not regulated as a single Pots to whiskey, but it is regulated as the American

1152
00:58:31,220 --> 00:58:32,220
whiskey category.

1153
00:58:32,220 --> 00:58:34,220
And so everything we do falls under that.

1154
00:58:34,220 --> 00:58:38,920
I was going to say an Irish whiskey, it's much more strict.

1155
00:58:38,920 --> 00:58:44,180
And so it falls nice and tidily into the American landscape.

1156
00:58:44,180 --> 00:58:46,900
And so, you know, you got margin to play with in there.

1157
00:58:46,900 --> 00:58:47,900
Oh, yeah, for sure.

1158
00:58:47,900 --> 00:58:48,900
Yeah.

1159
00:58:48,900 --> 00:58:49,900
Yeah.

1160
00:58:49,900 --> 00:58:50,900
Yeah.

1161
00:58:50,900 --> 00:58:51,900
Yeah.

1162
00:58:51,900 --> 00:58:52,900
Would you guys want to talk about those regulations?

1163
00:58:52,900 --> 00:58:53,900
Because it is about the style of whiskey, right?

1164
00:58:53,900 --> 00:58:57,620
I mean, it kind of defines it much like bourbon.

1165
00:58:57,620 --> 00:59:04,180
The biggest ones are you have to use a minimum of 30% malted barley and a minimum of 30%

1166
00:59:04,180 --> 00:59:05,520
raw barley.

1167
00:59:05,520 --> 00:59:08,760
You can use up to 5% oats, wheat or rye.

1168
00:59:08,760 --> 00:59:10,900
If you want.

1169
00:59:10,900 --> 00:59:14,300
But you were 50-50 malted on malted barley.

1170
00:59:14,300 --> 00:59:17,860
So you can make up that ratio anyway that you want, as long as you don't drop below

1171
00:59:17,860 --> 00:59:18,860
30%.

1172
00:59:18,860 --> 00:59:22,180
That's interesting though, all the 5%.

1173
00:59:22,180 --> 00:59:23,180
Yes.

1174
00:59:23,180 --> 00:59:24,180
That's interesting.

1175
00:59:24,180 --> 00:59:26,540
It is a heritage thing.

1176
00:59:26,540 --> 00:59:30,620
We depending on how long you want to talk about this, it is-

1177
00:59:30,620 --> 00:59:33,620
I get the sense you could talk about it for a long time.

1178
00:59:33,620 --> 00:59:34,620
It is.

1179
00:59:34,620 --> 00:59:41,620
But let me just say-

1180
00:59:41,620 --> 00:59:47,500
Let me just say that there is a man named Fnano Connor who has just gotten his, well,

1181
00:59:47,500 --> 00:59:48,500
recently-

1182
00:59:48,500 --> 00:59:49,500
What was his name again?

1183
00:59:49,500 --> 00:59:50,500
Fnano Connor.

1184
00:59:50,500 --> 00:59:53,020
He has a PhD in the history of Irish whiskey.

1185
00:59:53,020 --> 00:59:56,940
He's the first person ever to get his PhD in history of Irish whiskey.

1186
00:59:56,940 --> 01:00:03,340
And so he has spent many years of his life studying exactly what Patrick is trying to

1187
01:00:03,340 --> 01:00:07,140
get down to, a little bit of information.

1188
01:00:07,140 --> 01:00:15,860
But it's amazing because through this research, they really- single pot still whiskey, Irish

1189
01:00:15,860 --> 01:00:21,060
single pot still whiskey has a GI protection like champagne.

1190
01:00:21,060 --> 01:00:28,300
And so now again, we are American single pot still, so you can't put the word Irish on

1191
01:00:28,300 --> 01:00:29,300
there.

1192
01:00:29,300 --> 01:00:32,460
But much like single malt can be made in any other nation, right?

1193
01:00:32,460 --> 01:00:38,380
However, part of the GI is that it has to have historical precedence.

1194
01:00:38,380 --> 01:00:40,660
You can't just be like, hey, we want to do this.

1195
01:00:40,660 --> 01:00:41,660
No one else can do it.

1196
01:00:41,660 --> 01:00:42,660
It's protected, right?

1197
01:00:42,660 --> 01:00:45,580
And it's like, it has to have a serious basis of history.

1198
01:00:45,580 --> 01:00:53,900
Well, as they were uncovering Fnano and others, this historical basis for the style of whiskey,

1199
01:00:53,900 --> 01:00:57,540
by the time the regulation had gone through, they allowed up to 5%.

1200
01:00:57,540 --> 01:01:02,020
Now they are going to allow 30% oats, wheat or rye.

1201
01:01:02,020 --> 01:01:03,100
It's not official yet.

1202
01:01:03,100 --> 01:01:09,340
It's not official yet, but it's on the government's desk to put through, not this and another

1203
01:01:09,340 --> 01:01:12,760
eight years.

1204
01:01:12,760 --> 01:01:18,580
But that 30% has that historic precedence to it, right?

1205
01:01:18,580 --> 01:01:26,140
We think now, and we talk so much about whiskey as mash bills, and it's part of the regulatory

1206
01:01:26,140 --> 01:01:27,140
landscape.

1207
01:01:27,140 --> 01:01:30,860
When you're talking Irish whiskey, they were inventing it.

1208
01:01:30,860 --> 01:01:33,100
They were trying all kinds of stuff, right?

1209
01:01:33,100 --> 01:01:34,100
Taxes came in.

1210
01:01:34,100 --> 01:01:35,100
Using what they had.

1211
01:01:35,100 --> 01:01:41,020
Changed the use of malted barley because the Irish started throwing large portions of raw

1212
01:01:41,020 --> 01:01:44,220
barley in as a means of tax evasion.

1213
01:01:44,220 --> 01:01:45,340
Interesting.

1214
01:01:45,340 --> 01:01:46,340
But they were using...

1215
01:01:46,340 --> 01:01:49,980
Crazy history behind that as well.

1216
01:01:49,980 --> 01:01:51,800
They were using oats at time.

1217
01:01:51,800 --> 01:01:52,800
They were using...

1218
01:01:52,800 --> 01:01:58,780
Because it was an agrarian society and that product just followed the seasons.

1219
01:01:58,780 --> 01:02:02,720
And so when you had a bottle of Jameson, it isn't like it is now where every single bottle

1220
01:02:02,720 --> 01:02:04,020
is the same.

1221
01:02:04,020 --> 01:02:06,500
Different people made it.

1222
01:02:06,500 --> 01:02:09,500
Different people stored it and aged it.

1223
01:02:09,500 --> 01:02:10,740
Different people bottled it.

1224
01:02:10,740 --> 01:02:14,300
And so it's just a very different landscape than we think of today.

1225
01:02:14,300 --> 01:02:20,220
Well, and if anybody has an Irish history, they also know potatoes have a particular

1226
01:02:20,220 --> 01:02:21,220
history there.

1227
01:02:21,220 --> 01:02:24,700
Did they ever use potatoes in their history during those different times?

1228
01:02:24,700 --> 01:02:32,940
There's not a lot of history of potatoes being used and anything outside of what we know

1229
01:02:32,940 --> 01:02:35,700
as puchin today.

1230
01:02:35,700 --> 01:02:37,820
Puchin is like moonshine.

1231
01:02:37,820 --> 01:02:38,820
And so...

1232
01:02:38,820 --> 01:02:39,820
New May.

1233
01:02:39,820 --> 01:02:40,820
New May.

1234
01:02:40,820 --> 01:02:50,100
So to follow up, just the first rule that he was saying that we follow is the 3035.

1235
01:02:50,100 --> 01:02:54,680
The second rule is a grain off fermentation and distillation.

1236
01:02:54,680 --> 01:02:59,540
So we basically act exactly like a brewery up until the stills.

1237
01:02:59,540 --> 01:03:02,040
Well, yeah, up until the stills.

1238
01:03:02,040 --> 01:03:04,660
So we separate our wort from our grain.

1239
01:03:04,660 --> 01:03:08,260
Our grain goes to either farmers or to compost.

1240
01:03:08,260 --> 01:03:14,580
And then the third requirement is a copper distillation in a...

1241
01:03:14,580 --> 01:03:15,580
Sorry.

1242
01:03:15,580 --> 01:03:16,580
Distillation.

1243
01:03:16,580 --> 01:03:17,580
Thank you.

1244
01:03:17,580 --> 01:03:18,580
In copper pot stills.

1245
01:03:18,580 --> 01:03:19,580
It's in the names.

1246
01:03:19,580 --> 01:03:21,740
It's in the names of the most destructive copper pot stills.

1247
01:03:21,740 --> 01:03:22,740
You have to use that.

1248
01:03:22,740 --> 01:03:25,300
You cannot use column stills.

1249
01:03:25,300 --> 01:03:30,380
Ennis Coffee invented the column still in 1831.

1250
01:03:30,380 --> 01:03:32,540
It was patented.

1251
01:03:32,540 --> 01:03:36,840
And he was an Irishman.

1252
01:03:36,840 --> 01:03:41,580
Before that, it didn't have the name pot still because that was the only apparatus that was...

1253
01:03:41,580 --> 01:03:44,060
Just a still is exactly it.

1254
01:03:44,060 --> 01:03:51,860
So the name came really from the big Dublin distillers that a lot of this, these organizations

1255
01:03:51,860 --> 01:03:55,420
were large urban facilities.

1256
01:03:55,420 --> 01:04:00,380
We think a lot about quaint Irish rule-ness and the small stills.

1257
01:04:00,380 --> 01:04:03,740
Poochene means little pot.

1258
01:04:03,740 --> 01:04:04,740
Every farm had a still.

1259
01:04:04,740 --> 01:04:07,740
I thought you were making your basement a little bit.

1260
01:04:07,740 --> 01:04:08,740
Yes.

1261
01:04:08,740 --> 01:04:11,980
A lot of illicit distilling going on still in Ireland.

1262
01:04:11,980 --> 01:04:16,980
However, really the big players were the big Dublin guys.

1263
01:04:16,980 --> 01:04:18,180
This is before electricity.

1264
01:04:18,180 --> 01:04:22,140
These guys were making millions of gallons of whiskey a year.

1265
01:04:22,140 --> 01:04:25,680
And so it was just this really...

1266
01:04:25,680 --> 01:04:26,680
It was a shock.

1267
01:04:26,680 --> 01:04:29,180
I mean, a new piece of equipment came in.

1268
01:04:29,180 --> 01:04:31,940
It's much more efficient.

1269
01:04:31,940 --> 01:04:37,940
The Dublin distillers called it silent spirit because of its neutrality.

1270
01:04:37,940 --> 01:04:42,680
At the time, column stills today are very different than the very first apparatuses

1271
01:04:42,680 --> 01:04:44,060
that came out.

1272
01:04:44,060 --> 01:04:48,780
And so the Dublin distiller said, no, it has to be made in a pot still.

1273
01:04:48,780 --> 01:04:55,860
This style of whiskey to maintain its Irishness and its heritage has to be made in a pot still.

1274
01:04:55,860 --> 01:04:58,740
And that's how then it became referred to.

1275
01:04:58,740 --> 01:05:04,780
Malted unmalted barley, traditionally triple distilled because when only double distilled,

1276
01:05:04,780 --> 01:05:09,140
raw barley is very oily, very textural.

1277
01:05:09,140 --> 01:05:14,660
And so a third distillation lightens that kind of underbelly to the whiskey, but also

1278
01:05:14,660 --> 01:05:17,780
rounds off the sharp edges of new make.

1279
01:05:17,780 --> 01:05:20,780
So you get this really beautifully balanced nuance.

1280
01:05:20,780 --> 01:05:23,780
Is that a Viking drum I just heard?

1281
01:05:23,780 --> 01:05:24,780
It was a bucket.

1282
01:05:24,780 --> 01:05:25,780
It was just a drop of bucket.

1283
01:05:25,780 --> 01:05:26,780
Yeah.

1284
01:05:26,780 --> 01:05:27,780
It was like they're coming for us.

1285
01:05:27,780 --> 01:05:30,780
Didn't know anybody was still here.

1286
01:05:30,780 --> 01:05:31,780
But yeah.

1287
01:05:31,780 --> 01:05:32,780
Yeah.

1288
01:05:32,780 --> 01:05:36,220
It's really kind of part of that historical weave.

1289
01:05:36,220 --> 01:05:44,940
And for us and for the Irish in general, it's not the best name because you get people like,

1290
01:05:44,940 --> 01:05:46,180
we'll bring up Willett again.

1291
01:05:46,180 --> 01:05:47,180
Perfect example.

1292
01:05:47,180 --> 01:05:48,580
Pot still bourbon, right?

1293
01:05:48,580 --> 01:05:51,620
It absolutely all they're telling you is that it's made in a pot still.

1294
01:05:51,620 --> 01:05:55,380
And that's really different than most of it's made in the column still, right?

1295
01:05:55,380 --> 01:06:01,660
Balconies has a pot still, but it's a bourbon, right?

1296
01:06:01,660 --> 01:06:03,140
Woodford is a great example.

1297
01:06:03,140 --> 01:06:07,980
Their stills that they use pot stills and their bourbon.

1298
01:06:07,980 --> 01:06:12,420
So it doesn't preclude you from using that in other styles of whiskey, right?

1299
01:06:12,420 --> 01:06:14,620
But the name is a misnomer.

1300
01:06:14,620 --> 01:06:17,740
Our reference is to the mash bill.

1301
01:06:17,740 --> 01:06:21,780
So in the single term in there, it's still similar to like single malt scotch, right?

1302
01:06:21,780 --> 01:06:22,780
Exactly.

1303
01:06:22,780 --> 01:06:23,780
One distillate.

1304
01:06:23,780 --> 01:06:24,780
Grained to glass.

1305
01:06:24,780 --> 01:06:25,780
Exactly.

1306
01:06:25,780 --> 01:06:26,780
That's exactly it.

1307
01:06:26,780 --> 01:06:29,220
Some of the words they use commonly, but then there's different meanings to some of them.

1308
01:06:29,220 --> 01:06:32,700
I mean, I wish it was more like wine where it was like a state produced or something

1309
01:06:32,700 --> 01:06:38,980
that like led you to understand because there's so many singles, single barrels, you know,

1310
01:06:38,980 --> 01:06:42,060
single batch, single malt, single, you know, whatever.

1311
01:06:42,060 --> 01:06:43,940
And they can mean different things, right?

1312
01:06:43,940 --> 01:06:47,700
And so when people hear single pot still, a lot of people think, oh, it's made in one

1313
01:06:47,700 --> 01:06:48,700
single pot still, right?

1314
01:06:48,700 --> 01:06:49,700
You have three pots stills.

1315
01:06:49,700 --> 01:06:50,700
It's like, yep.

1316
01:06:50,700 --> 01:06:51,700
Yeah, this is one still.

1317
01:06:51,700 --> 01:06:52,700
Yeah.

1318
01:06:52,700 --> 01:06:58,180
And then I have to give them a two hour history lesson about why it's not that.

1319
01:06:58,180 --> 01:06:59,180
You choose to go to it.

1320
01:06:59,180 --> 01:07:00,180
Welcome to the TED Talk.

1321
01:07:00,180 --> 01:07:01,180
That's what we say.

1322
01:07:01,180 --> 01:07:02,180
Ten minutes.

1323
01:07:02,180 --> 01:07:03,180
Would you make it?

1324
01:07:03,180 --> 01:07:04,180
Yeah.

1325
01:07:04,180 --> 01:07:13,260
So you guys had described and obviously, I guess I mean, we might cut this part out,

1326
01:07:13,260 --> 01:07:18,060
so as a big part of our efforts here, right?

1327
01:07:18,060 --> 01:07:22,460
Because our purpose driven background stuff and how we met, stuff like that in the fostering

1328
01:07:22,460 --> 01:07:26,740
world, we want to give an opportunity for you guys to highlight opportunities that you

1329
01:07:26,740 --> 01:07:29,180
guys have had to give back to the community as well.

1330
01:07:29,180 --> 01:07:34,180
And so we've done some really cool stuff and we had an interview with Root Shoot, which

1331
01:07:34,180 --> 01:07:35,580
took a little bit of a different twist, right?

1332
01:07:35,580 --> 01:07:37,660
Because they were the recipients of that, which was kind of cool.

1333
01:07:37,660 --> 01:07:43,060
I understand you guys had a little bit of something to do with that, which is cool.

1334
01:07:43,060 --> 01:07:48,260
But tell us about some of your philanthropic background stuff and then segue that into

1335
01:07:48,260 --> 01:07:50,220
the Acorn Project and what you guys are doing there.

1336
01:07:50,220 --> 01:07:53,260
Because that's super fascinating to us.

1337
01:07:53,260 --> 01:07:55,220
So I should kick that off.

1338
01:07:55,220 --> 01:07:56,620
Yeah, so sure.

1339
01:07:56,620 --> 01:08:03,620
I think maybe the biggest portions of our donations started with Colorado Parks and

1340
01:08:03,620 --> 01:08:04,620
Wildlife.

1341
01:08:04,620 --> 01:08:14,540
It was their 125th anniversary and their logo is not dissimilar to our logo, which is the

1342
01:08:14,540 --> 01:08:17,900
ram, state animal of Colorado.

1343
01:08:17,900 --> 01:08:27,580
And so they approached us and well, actually, I think we had to apply to be considered to

1344
01:08:27,580 --> 01:08:28,580
even be...

1345
01:08:28,580 --> 01:08:32,300
Yeah, they had their craft collaborations that they were doing.

1346
01:08:32,300 --> 01:08:33,300
Yeah, their craft collaborations.

1347
01:08:33,300 --> 01:08:36,500
And so we were like, well, we got to do this.

1348
01:08:36,500 --> 01:08:44,620
So we did that and we raised $12,500 for them for 125th anniversary doing a...

1349
01:08:44,620 --> 01:08:45,620
Oh shoot.

1350
01:08:45,620 --> 01:08:46,620
Single barrel release.

1351
01:08:46,620 --> 01:08:48,660
But what was the finish on it?

1352
01:08:48,660 --> 01:08:51,700
It was the port finish from Balestrieri.

1353
01:08:51,700 --> 01:08:52,700
There we go.

1354
01:08:52,700 --> 01:08:55,100
Yeah, Balestrieri winery, local winery here.

1355
01:08:55,100 --> 01:08:56,820
Yeah, so another local...

1356
01:08:56,820 --> 01:08:57,820
What's the name of that?

1357
01:08:57,820 --> 01:09:01,780
No, it's actually a local winery just east of here.

1358
01:09:01,780 --> 01:09:08,460
Yeah, they're 70th and 25th or 70 and 25th.

1359
01:09:08,460 --> 01:09:09,860
And so then that started that.

1360
01:09:09,860 --> 01:09:17,580
And then the following year we had some unfortunate cancer on our dog and we were at Wheat Ridge

1361
01:09:17,580 --> 01:09:22,340
Animal Hospital and loved them so much.

1362
01:09:22,340 --> 01:09:28,540
And they helped us out with their Lenny fund, which is their support for cancer patients

1363
01:09:28,540 --> 01:09:29,900
for their animals.

1364
01:09:29,900 --> 01:09:33,980
And June was fortunate enough to be a candidate of that.

1365
01:09:33,980 --> 01:09:34,980
And June was the name of your puppy?

1366
01:09:34,980 --> 01:09:35,980
Our puppy, yeah.

1367
01:09:35,980 --> 01:09:39,300
Sorry, I just hit my microphone.

1368
01:09:39,300 --> 01:09:41,740
And so we wanted to give back in a way.

1369
01:09:41,740 --> 01:09:48,340
So we actually bottled a Cas Strength Continuum Cask Whiskey, which people are clamoring for

1370
01:09:48,340 --> 01:09:50,460
to come back.

1371
01:09:50,460 --> 01:09:53,220
And we're able to raise $5,000 for them.

1372
01:09:53,220 --> 01:09:55,340
And then I'll let you continue with the Acorn Project.

1373
01:09:55,340 --> 01:10:01,980
Yeah, the Acorn Project, we've always had this desire and philanthropic heart that we

1374
01:10:01,980 --> 01:10:06,460
can make an impact beyond the glass.

1375
01:10:06,460 --> 01:10:16,780
And the Acorn Project was born out of having a singular focus on what we wanted to do with

1376
01:10:16,780 --> 01:10:19,160
our philanthropic efforts.

1377
01:10:19,160 --> 01:10:24,580
And so it's recent, I just turned 40 in October.

1378
01:10:24,580 --> 01:10:35,920
And so as part of my birthday, we did a release.

1379
01:10:35,920 --> 01:10:44,180
And that release was really focusing on natural resources.

1380
01:10:44,180 --> 01:10:45,740
And things that allow us to make whiskey.

1381
01:10:45,740 --> 01:10:48,220
Right, all the things that affect it, right?

1382
01:10:48,220 --> 01:10:51,700
I mean, there's so many water quality things.

1383
01:10:51,700 --> 01:10:54,140
Again, we've just started this.

1384
01:10:54,140 --> 01:11:02,540
Our first recipient was Root Shoot, because they had hundreds of acres of hail damage

1385
01:11:02,540 --> 01:11:03,540
that completely destroyed-

1386
01:11:03,540 --> 01:11:04,540
Like 600 acres of hail.

1387
01:11:04,540 --> 01:11:05,540
Yeah.

1388
01:11:05,540 --> 01:11:07,180
And that's a lot of small amount, right?

1389
01:11:07,180 --> 01:11:14,540
And they do a lot of regenerative farming practices for the state, which is very rare.

1390
01:11:14,540 --> 01:11:22,480
And they are part of that Colorado family legacy that is so important to the business

1391
01:11:22,480 --> 01:11:23,480
here.

1392
01:11:23,480 --> 01:11:28,140
I think, and I don't want to digress too far, but farmers like Root Shoot play a pivotal

1393
01:11:28,140 --> 01:11:29,700
role in that terroir movement, right?

1394
01:11:29,700 --> 01:11:30,700
Absolutely.

1395
01:11:30,700 --> 01:11:32,580
Because they're growing that grain here.

1396
01:11:32,580 --> 01:11:36,620
And as I understand, the quality of the grain has improved over the years because it's less

1397
01:11:36,620 --> 01:11:38,820
focused on feed and beer.

1398
01:11:38,820 --> 01:11:42,220
And they're putting more of an emphasis on the quality that they need to put into distilled

1399
01:11:42,220 --> 01:11:43,220
spirits.

1400
01:11:43,220 --> 01:11:44,220
So that's a huge-

1401
01:11:44,220 --> 01:11:45,220
Totally.

1402
01:11:45,220 --> 01:11:46,220
It is.

1403
01:11:46,220 --> 01:11:47,220
They're quite a big linchpin in that.

1404
01:11:47,220 --> 01:11:48,220
Yeah.

1405
01:11:48,220 --> 01:11:54,220
And it's one of those things, especially when you talk about agro business versus family

1406
01:11:54,220 --> 01:11:58,180
businesses and family farms, that is something important.

1407
01:11:58,180 --> 01:12:02,600
And it's a huge part of the climate, the region, the end product.

1408
01:12:02,600 --> 01:12:06,860
And so for us, it was a special partnership because we've been working with them since

1409
01:12:06,860 --> 01:12:09,180
we started.

1410
01:12:09,180 --> 01:12:11,140
Their barley has been in our whiskey.

1411
01:12:11,140 --> 01:12:18,140
And so the Acorn project moving forward will really focus on those different objectives.

1412
01:12:18,140 --> 01:12:20,540
And some of it is timely, right?

1413
01:12:20,540 --> 01:12:28,140
That happened a couple months before we released the special bottle release and announced to

1414
01:12:28,140 --> 01:12:32,900
the world, this is our new philanthropic wing, the Acorn project.

1415
01:12:32,900 --> 01:12:39,420
So it's really a special thing, I think, for us to continue and really have a singular

1416
01:12:39,420 --> 01:12:41,820
voice to...

1417
01:12:41,820 --> 01:12:48,380
You're asked a lot as a business to donate things and give back.

1418
01:12:48,380 --> 01:12:53,580
And we very much want to, but I want it to be high impact.

1419
01:12:53,580 --> 01:12:59,700
So when we're more focused with it, it allows us to be higher impact on a single thing rather

1420
01:12:59,700 --> 01:13:02,980
than a more of a smattering.

1421
01:13:02,980 --> 01:13:07,900
But I know Colorado spirits, you see them at every auction, right?

1422
01:13:07,900 --> 01:13:09,980
There's a very generous heart in the industry.

1423
01:13:09,980 --> 01:13:12,700
The beautiful thing about it is that it's an ongoing project.

1424
01:13:12,700 --> 01:13:17,100
It's a standalone foundation, essentially, that you're continuing.

1425
01:13:17,100 --> 01:13:21,660
And so it's not just a write in the check and maybe a couple of years from now, you

1426
01:13:21,660 --> 01:13:23,140
guys are going to do something else.

1427
01:13:23,140 --> 01:13:24,140
Yeah.

1428
01:13:24,140 --> 01:13:25,140
And so it's just...

1429
01:13:25,140 --> 01:13:31,300
And we're even having, as the year progresses, and of course, as it grows and develops, we're

1430
01:13:31,300 --> 01:13:38,600
going to host educational classes so that people can come in and learn about water quality

1431
01:13:38,600 --> 01:13:41,500
things.

1432
01:13:41,500 --> 01:13:45,380
Of course, we live in the most beautiful state.

1433
01:13:45,380 --> 01:13:53,260
And so having this kind of wildlife woodland focus as well, I think is really great and

1434
01:13:53,260 --> 01:13:55,020
interesting for people to come in.

1435
01:13:55,020 --> 01:14:01,280
And like Megan said, having the RAM was very deliberate.

1436
01:14:01,280 --> 01:14:07,040
We wanted to have the beautiful thing, again, a lot of Irish and Scottish brands is there's

1437
01:14:07,040 --> 01:14:11,100
a sense of place on the logo, Glen Fittick, Valley of the Deer, right?

1438
01:14:11,100 --> 01:14:13,300
Glen Livid, Bridge Over the River, right?

1439
01:14:13,300 --> 01:14:20,140
I mean, all of these things that really tie to that sense of place, like Tollamore Dew

1440
01:14:20,140 --> 01:14:22,060
with the Irish Wolfhound on it, right?

1441
01:14:22,060 --> 01:14:29,480
There's these things that we wanted to give a regionality to and let people know that

1442
01:14:29,480 --> 01:14:35,580
it's Colorado and the bighorn ram being a symbol of the broader Rockies, but the state

1443
01:14:35,580 --> 01:14:37,620
animal of Colorado.

1444
01:14:37,620 --> 01:14:41,980
And with Acorn Project, I think really ties in this natural sense to the product.

1445
01:14:41,980 --> 01:14:46,980
It's funny, I mean, the elk is kind of, I think in folklore, it's kind of the Colorado

1446
01:14:46,980 --> 01:14:51,260
animal, but the ram is really like, yeah, yeah, yeah.

1447
01:14:51,260 --> 01:14:52,260
Cool.

1448
01:14:52,260 --> 01:14:53,260
And so tell me about the name.

1449
01:14:53,260 --> 01:14:56,540
Like, where did the name Acorn Project come from?

1450
01:14:56,540 --> 01:15:01,820
You know, our tagline for it is planting seeds of change, right?

1451
01:15:01,820 --> 01:15:11,780
And so the Acorn being the birth of an oak and having this thought that we can influence

1452
01:15:11,780 --> 01:15:20,020
through little acts and projects a much bigger creature, a much bigger dream.

1453
01:15:20,020 --> 01:15:24,420
I really did try to come up with an acronym that it could be, but that was very...

1454
01:15:24,420 --> 01:15:25,420
Yeah.

1455
01:15:25,420 --> 01:15:31,100
But it's, I mean, and the way that oak affects the whiskey, it's the same.

1456
01:15:31,100 --> 01:15:32,100
Exactly.

1457
01:15:32,100 --> 01:15:38,140
And actually on our tubes, we do have Acorn seal.

1458
01:15:38,140 --> 01:15:41,700
One of the seals is an acorn to represent the oak.

1459
01:15:41,700 --> 01:15:42,700
So it kind of fit.

1460
01:15:42,700 --> 01:15:43,700
Yeah.

1461
01:15:43,700 --> 01:15:44,700
Colorado is not known for their oak trees, right?

1462
01:15:44,700 --> 01:15:45,700
Sure.

1463
01:15:45,700 --> 01:15:46,700
Yeah.

1464
01:15:46,700 --> 01:15:47,700
Yeah.

1465
01:15:47,700 --> 01:15:48,700
We have a lot of oak around here though.

1466
01:15:48,700 --> 01:15:49,700
No, we do.

1467
01:15:49,700 --> 01:15:50,700
Yeah.

1468
01:15:50,700 --> 01:15:51,700
It just grows.

1469
01:15:51,700 --> 01:15:52,700
I mean, they're sprouting up everywhere.

1470
01:15:52,700 --> 01:15:55,700
Well, that's super cool.

1471
01:15:55,700 --> 01:15:59,100
Well, guys, thank you for indulging us on that piece for our Angel Share.

1472
01:15:59,100 --> 01:16:03,180
That's a big part of what we're doing out.

1473
01:16:03,180 --> 01:16:07,780
Obviously, you can look at spirits a number of ways, right?

1474
01:16:07,780 --> 01:16:12,580
But the one thing we want to focus on is how, it didn't take us long to figure out a lot

1475
01:16:12,580 --> 01:16:15,020
of you guys are doing good things to the community.

1476
01:16:15,020 --> 01:16:16,540
And that makes us feel good.

1477
01:16:16,540 --> 01:16:20,780
And it makes us want to support you guys even more and get your name out there.

1478
01:16:20,780 --> 01:16:21,780
So thank you.

1479
01:16:21,780 --> 01:16:22,780
Thank you.

1480
01:16:22,780 --> 01:16:23,780
Yeah.

1481
01:16:23,780 --> 01:16:24,780
I appreciate that.

1482
01:16:24,780 --> 01:16:29,700
I think most of us in this industry, very much most of us are in this for the camaraderie.

1483
01:16:29,700 --> 01:16:30,700
And the community.

1484
01:16:30,700 --> 01:16:33,700
I mean, this is like the community binder, right?

1485
01:16:33,700 --> 01:16:35,020
Is, yeah, together around...

1486
01:16:35,020 --> 01:16:39,700
This is a vessel for communication and openness and connection.

1487
01:16:39,700 --> 01:16:40,700
Yeah.

1488
01:16:40,700 --> 01:16:41,700
Yeah.

1489
01:16:41,700 --> 01:16:42,700
Totally agree.

1490
01:16:42,700 --> 01:16:45,020
Well, thank you, guys.

1491
01:16:45,020 --> 01:16:47,140
Welcome to the Tasting Segment here at Talnoa.

1492
01:16:47,140 --> 01:16:51,780
And Patrick here is going to be guiding us through a tasting of their Heritage Selection

1493
01:16:51,780 --> 01:16:52,780
here at Saints.

1494
01:16:52,780 --> 01:16:53,780
Tell us more about that.

1495
01:16:53,780 --> 01:16:54,780
Yeah.

1496
01:16:54,780 --> 01:17:00,820
So Heritage Selection, I love this whiskey because it is a blend, like many of the famous

1497
01:17:00,820 --> 01:17:05,780
whiskeys that Ireland became known for, especially in the modern era.

1498
01:17:05,780 --> 01:17:13,820
60 to 65% of this whiskey is grain whiskey that we import from Ireland.

1499
01:17:13,820 --> 01:17:20,200
The other 35 to 40% is our house-made pot still triple distilled, right?

1500
01:17:20,200 --> 01:17:25,500
So pot still plus grain whiskey is what Jameson is.

1501
01:17:25,500 --> 01:17:31,760
And so we thought it would be a really fun project and a fun product to have this real

1502
01:17:31,760 --> 01:17:33,680
Irish American whiskey.

1503
01:17:33,680 --> 01:17:39,220
So we've been making this since day one, this beautiful blend that, especially when people

1504
01:17:39,220 --> 01:17:40,740
say, hey, I want an Irish whiskey.

1505
01:17:40,740 --> 01:17:46,300
Well, most people mean as a blend because that's usually what people have had experience-wise.

1506
01:17:46,300 --> 01:17:52,820
So it's a fun thing to have like a recognizable product in our product line that really hits

1507
01:17:52,820 --> 01:17:58,980
that notion of an Irish whiskey outside of these more rich, robust pot still whiskeys

1508
01:17:58,980 --> 01:18:02,020
that we'll work with here in a second.

1509
01:18:02,020 --> 01:18:09,620
But yeah, lots of those bright, delicate notes that I think are just a perfect example of

1510
01:18:09,620 --> 01:18:11,220
Irish style whiskeys.

1511
01:18:11,220 --> 01:18:14,220
And also the slantcha.

1512
01:18:14,220 --> 01:18:16,080
Slantcha.

1513
01:18:16,080 --> 01:18:18,920
So what's your favorite part about this one?

1514
01:18:18,920 --> 01:18:26,180
It's just super light and easy drinking and it goes well in any cocktail you want it to.

1515
01:18:26,180 --> 01:18:27,700
I like an citrus forward cocktail.

1516
01:18:27,700 --> 01:18:30,220
It's like a good whiskey sour.

1517
01:18:30,220 --> 01:18:31,340
Love a good whiskey sour.

1518
01:18:31,340 --> 01:18:33,780
And this is the go-to for me for a whiskey sour.

1519
01:18:33,780 --> 01:18:34,780
Well, definitely on the nose.

1520
01:18:34,780 --> 01:18:40,500
It's got a lot more fruit notes than I think your other products I've nosed and tasted,

1521
01:18:40,500 --> 01:18:41,500
right?

1522
01:18:41,500 --> 01:18:42,500
Totally.

1523
01:18:42,500 --> 01:18:43,500
Especially compared to the old Saints Keep.

1524
01:18:43,500 --> 01:18:44,500
Sure.

1525
01:18:44,500 --> 01:18:45,500
It's very sweet on the nose.

1526
01:18:45,500 --> 01:18:46,500
It is.

1527
01:18:46,500 --> 01:18:47,500
Yeah.

1528
01:18:47,500 --> 01:18:53,100
And I love one thing that I think, and it's exciting when we talk about this year's Old

1529
01:18:53,100 --> 01:18:58,340
Saints and how it registers, is when Megan and I fell in love with these Irish and Scottish

1530
01:18:58,340 --> 01:19:06,460
whiskeys outside of the heavily peated versions is that there's just this beautiful balanced

1531
01:19:06,460 --> 01:19:11,300
delicacy to the European brands.

1532
01:19:11,300 --> 01:19:13,460
And we really love that.

1533
01:19:13,460 --> 01:19:18,420
And a lot of American whiskey, it's very rough, rugged, bold, broad-shouldered, and I think

1534
01:19:18,420 --> 01:19:20,260
that there's something very oaky.

1535
01:19:20,260 --> 01:19:25,180
I think there's something really special to showcase about the distillate side and a very

1536
01:19:25,180 --> 01:19:28,620
well oak balance to a spirit.

1537
01:19:28,620 --> 01:19:30,300
And I think we hit that with this.

1538
01:19:30,300 --> 01:19:32,840
It's nice and bright and just an easy sipper.

1539
01:19:32,840 --> 01:19:39,860
If we were to talk about this whiskey seasonally, it would be spring summer, right?

1540
01:19:39,860 --> 01:19:41,700
This is very much a spring summer style.

1541
01:19:41,700 --> 01:19:44,140
This is a good wedding whiskey.

1542
01:19:44,140 --> 01:19:45,140
Totally.

1543
01:19:45,140 --> 01:19:46,140
Totally.

1544
01:19:46,140 --> 01:19:47,140
Yeah.

1545
01:19:47,140 --> 01:19:48,140
So spring's coming in summertime.

1546
01:19:48,140 --> 01:19:49,140
Yeah, for sure.

1547
01:19:49,140 --> 01:19:50,140
Big time.

1548
01:19:50,140 --> 01:19:51,140
Yeah.

1549
01:19:51,140 --> 01:19:54,020
I mean, yeah, like the nose and even on the palate a little bit.

1550
01:19:54,020 --> 01:19:55,820
Almost like a wine, like a grape.

1551
01:19:55,820 --> 01:19:56,820
Very much.

1552
01:19:56,820 --> 01:19:57,820
This is what I get.

1553
01:19:57,820 --> 01:19:58,820
Yeah.

1554
01:19:58,820 --> 01:19:59,820
With this podcast, we're going to change the tradition of weddings.

1555
01:19:59,820 --> 01:20:00,820
Instead of champagne, they're serving champagne.

1556
01:20:00,820 --> 01:20:03,820
And they can reach out to you to do it.

1557
01:20:03,820 --> 01:20:11,060
It has made an appearance at many, many family weddings.

1558
01:20:11,060 --> 01:20:12,860
It really is a nice, easy drinker.

1559
01:20:12,860 --> 01:20:19,580
And one of the on St. Patrick's Day, our big celebration and anniversary party, this is

1560
01:20:19,580 --> 01:20:22,660
a huge seller in ginger ale squeeze a lime.

1561
01:20:22,660 --> 01:20:23,660
Right?

1562
01:20:23,660 --> 01:20:27,340
It's just a perfect, nice, easy cocktail for that kind of spring feel.

1563
01:20:27,340 --> 01:20:34,100
Because for those days, for all of us, really, for our own mental space, we need easy cocktails

1564
01:20:34,100 --> 01:20:36,100
to just get through.

1565
01:20:36,100 --> 01:20:37,100
Absolutely.

1566
01:20:37,100 --> 01:20:40,100
That was very good.

1567
01:20:40,100 --> 01:20:47,460
I don't recall tasting this when I was here at your last at the Old Saints Keep last year.

1568
01:20:47,460 --> 01:20:49,500
I don't let the release party out.

1569
01:20:49,500 --> 01:20:50,500
Yeah.

1570
01:20:50,500 --> 01:20:59,100
It's one of those core product lines that it's always been a staple for us.

1571
01:20:59,100 --> 01:21:04,340
And so it's easy, especially when people are coming for an event where we have a special

1572
01:21:04,340 --> 01:21:06,420
release or something like that.

1573
01:21:06,420 --> 01:21:10,060
It kind of plays the fiddle in the background a little bit at times.

1574
01:21:10,060 --> 01:21:12,100
And this is 86 proof as well.

1575
01:21:12,100 --> 01:21:13,100
Okay.

1576
01:21:13,100 --> 01:21:14,820
And I think I've tried this.

1577
01:21:14,820 --> 01:21:19,420
It was an older expression, but I think it was quarter cask peated finish.

1578
01:21:19,420 --> 01:21:22,180
Is this the same that went into that one?

1579
01:21:22,180 --> 01:21:25,020
That was straight single pot still.

1580
01:21:25,020 --> 01:21:28,700
Actually what ended up that became continuum cask.

1581
01:21:28,700 --> 01:21:33,380
So when we first started, it was just those little barrels that I mentioned our quarter

1582
01:21:33,380 --> 01:21:34,380
cask program.

1583
01:21:34,380 --> 01:21:40,700
Well, eventually I think we really listened to that whiskey because as it started to get

1584
01:21:40,700 --> 01:21:45,940
too much oak or more oak than we wanted from this balanced spirit profile that we strive

1585
01:21:45,940 --> 01:21:52,340
for here at Tallanua, we ended up getting our Solera vat called our Continuum casks.

1586
01:21:52,340 --> 01:21:56,860
So originally the quarter cask was the staple.

1587
01:21:56,860 --> 01:22:01,900
And then it was like, ooh, okay, now we're hitting 18 months or so getting closer to

1588
01:22:01,900 --> 01:22:03,100
two years.

1589
01:22:03,100 --> 01:22:04,100
This needs another home.

1590
01:22:04,100 --> 01:22:05,940
We want it out of these little barrels.

1591
01:22:05,940 --> 01:22:11,760
And so the Solera vat and that Continuum cask allowed us to put space into it.

1592
01:22:11,760 --> 01:22:14,100
So that is actually forever.

1593
01:22:14,100 --> 01:22:19,480
What made up the base of this plus Irish whiskey was that quarter cask.

1594
01:22:19,480 --> 01:22:22,140
And then same thing that was finished in peat, right?

1595
01:22:22,140 --> 01:22:25,900
That was kind of the quarter cask was the workhorse in our first two years.

1596
01:22:25,900 --> 01:22:30,740
Also now you have, it's currently January, right?

1597
01:22:30,740 --> 01:22:34,500
In less than 60 days, you guys have your next sit.

1598
01:22:34,500 --> 01:22:35,500
We're ready.

1599
01:22:35,500 --> 01:22:36,500
We're ready.

1600
01:22:36,500 --> 01:22:39,500
There's just a lot of work to do.

1601
01:22:39,500 --> 01:22:43,140
When this comes out, I believe it's going to be a week.

1602
01:22:43,140 --> 01:22:44,140
Yeah.

1603
01:22:44,140 --> 01:22:45,620
So let me back up.

1604
01:22:45,620 --> 01:22:46,620
In just a week.

1605
01:22:46,620 --> 01:22:47,620
Yeah.

1606
01:22:47,620 --> 01:22:48,620
Call Capture Out.

1607
01:22:48,620 --> 01:22:49,620
Are you ready?

1608
01:22:49,620 --> 01:22:54,620
You are going to be releasing the 2024 Old Saints Keep, correct?

1609
01:22:54,620 --> 01:22:59,820
And I understand you've got a little bit of a taster for us on that.

1610
01:22:59,820 --> 01:23:05,060
So we use our thief here that our business partner made.

1611
01:23:05,060 --> 01:23:10,740
This is one of the three, which I think the handle broke off of, but we use our thief

1612
01:23:10,740 --> 01:23:18,980
here to grab a barrel sample of our, what will be our Old Saints Keep.

1613
01:23:18,980 --> 01:23:21,900
So we'll pour a little bit of that for everybody here.

1614
01:23:21,900 --> 01:23:26,020
As I understand, you guys blend multiple barrels for this particular release.

1615
01:23:26,020 --> 01:23:30,300
So we're only tasting a component of the fun release, correct?

1616
01:23:30,300 --> 01:23:31,300
Exactly, right?

1617
01:23:31,300 --> 01:23:40,180
So this is a single barrel pull of what will be at least four barrels that we will marry

1618
01:23:40,180 --> 01:23:41,820
together.

1619
01:23:41,820 --> 01:23:43,620
And it's also cast strength.

1620
01:23:43,620 --> 01:23:49,700
And I didn't take a proof on it, but I would guesstimate we're somewhere between 114, 116.

1621
01:23:49,700 --> 01:23:55,620
That's kind of the window, the sweet spot for our aging and our finishing.

1622
01:23:55,620 --> 01:24:02,700
The special thing about this is our Nashville 5050 malted unmalted barley, triple distilled.

1623
01:24:02,700 --> 01:24:07,460
It was aged in just like our bourbon cask and stave.

1624
01:24:07,460 --> 01:24:14,260
So in ex-bourbon barrels with French and American oak staves for a minimum of three years, it

1625
01:24:14,260 --> 01:24:20,460
was then transferred into casks that have a very special heritage.

1626
01:24:20,460 --> 01:24:23,620
They were built as sherry barrels.

1627
01:24:23,620 --> 01:24:27,320
They aged sherry for 13 years.

1628
01:24:27,320 --> 01:24:38,100
After the 13 years, a brandy was put in that was distilled in 1948 and finished for 20

1629
01:24:38,100 --> 01:24:40,780
years in these casks.

1630
01:24:40,780 --> 01:24:46,460
So they started out as sherry barrels that then had brandy in them.

1631
01:24:46,460 --> 01:24:52,580
Brandy took in a lot of that sherry, but left a lot of this beautiful, delicate fruity notes.

1632
01:24:52,580 --> 01:24:59,820
And speaking of, not this similar from our heritage selection, most of our previous old

1633
01:24:59,820 --> 01:25:03,580
saints were our kind of richest, our boldest expression.

1634
01:25:03,580 --> 01:25:10,740
I think the beautiful thing about this is the soft fruit palate that it falls on.

1635
01:25:10,740 --> 01:25:17,860
This grape brandy that aged in this sherry just has this wonderful balance, plus being

1636
01:25:17,860 --> 01:25:23,460
aged in an ex-bourbon barrel first before it finished for two years in these brandy

1637
01:25:23,460 --> 01:25:28,980
barrels really gives us delicate gem of a whiskey.

1638
01:25:28,980 --> 01:25:30,620
I hope you guys find it.

1639
01:25:30,620 --> 01:25:37,000
Well, having acquired a bottle year, Old Saints Keep last year at the St. Patrick's Day event,

1640
01:25:37,000 --> 01:25:42,420
and I went back and revisited that spirit just last week to make sure I was there with

1641
01:25:42,420 --> 01:25:43,420
it.

1642
01:25:43,420 --> 01:25:51,180
It certainly has a little bit more of a briny mineral consistency to it that it's not off

1643
01:25:51,180 --> 01:25:52,180
putting at all.

1644
01:25:52,180 --> 01:25:53,900
It's quite good.

1645
01:25:53,900 --> 01:25:59,780
But this on the nose, I mean, I'm already smelling a lot more fruit and stuff.

1646
01:25:59,780 --> 01:26:00,780
Big time.

1647
01:26:00,780 --> 01:26:01,780
Yeah.

1648
01:26:01,780 --> 01:26:06,500
It's almost like, and I don't want to lead the tasting notes specifically, but I very

1649
01:26:06,500 --> 01:26:16,100
much get like a cinnamon dusted, pears, plums to it so that spice from the pot still whiskey,

1650
01:26:16,100 --> 01:26:22,160
rich oiliness and that texture really pops and I think gives a nice kind of cinnamon

1651
01:26:22,160 --> 01:26:26,180
all spice note on a nice fruit layer.

1652
01:26:26,180 --> 01:26:31,340
I think under that too, I'm smelling like almost like a cherry and like cherry almond

1653
01:26:31,340 --> 01:26:32,340
almost.

1654
01:26:32,340 --> 01:26:39,780
Very much almondy nature for sure, I definitely, you know, it's funny we were joking about

1655
01:26:39,780 --> 01:26:48,500
the wedding, but I mean, my first taste on that was like bam, like right into like a

1656
01:26:48,500 --> 01:26:50,260
very whiny flavor.

1657
01:26:50,260 --> 01:26:53,660
Yeah, and huge legs on it.

1658
01:26:53,660 --> 01:26:56,980
And that was, I mean, that took me back to California right there.

1659
01:26:56,980 --> 01:26:57,980
That was totally.

1660
01:26:57,980 --> 01:27:03,620
I don't know, last year we tried to convince Patrick to release this as our old saints

1661
01:27:03,620 --> 01:27:08,620
keep and he said, no, it needed another year.

1662
01:27:08,620 --> 01:27:11,620
And this is me on record.

1663
01:27:11,620 --> 01:27:15,540
You hear it right here.

1664
01:27:15,540 --> 01:27:16,540
Yeah.

1665
01:27:16,540 --> 01:27:22,420
Oh, I'm nervous about what's going to happen later.

1666
01:27:22,420 --> 01:27:24,780
No this is, I'm very happy with this.

1667
01:27:24,780 --> 01:27:27,900
It's just really, we wanted to honor those casks as well.

1668
01:27:27,900 --> 01:27:36,900
Like it's very rare that you get X barrels that have held any spirit that was distilled

1669
01:27:36,900 --> 01:27:38,060
in the forties, right?

1670
01:27:38,060 --> 01:27:44,380
And so it's just such a cool thing that we had access to these casks.

1671
01:27:44,380 --> 01:27:50,180
And I think that we did the right thing by putting that X bourbon barrel in so that there

1672
01:27:50,180 --> 01:27:55,460
wasn't a punchy oak to compete with those fruit notes, because I wanted those fruit

1673
01:27:55,460 --> 01:27:57,340
notes to really dance.

1674
01:27:57,340 --> 01:28:01,700
And I mean, the smell of those brandy barrels, I mean, it smelled like Sherry brandy, right?

1675
01:28:01,700 --> 01:28:05,580
It had that bright sweet note to it.

1676
01:28:05,580 --> 01:28:08,180
And I wanted that to be the show.

1677
01:28:08,180 --> 01:28:12,780
And unlike a lot of other Sherry cask finish that I've tasted, it doesn't have that really

1678
01:28:12,780 --> 01:28:15,100
earthy organic like musty flavor.

1679
01:28:15,100 --> 01:28:21,500
It's got a lot of bright fruit notes on it with like, I'm equating it to like a nice

1680
01:28:21,500 --> 01:28:24,220
bright white wine.

1681
01:28:24,220 --> 01:28:25,220
It's really nice.

1682
01:28:25,220 --> 01:28:30,060
And I mean, I've had now numerous years, and I think this is my, I mean, again, I know

1683
01:28:30,060 --> 01:28:33,060
this is not going to be the finished product.

1684
01:28:33,060 --> 01:28:34,180
This is really, really good.

1685
01:28:34,180 --> 01:28:35,340
I'm excited about this.

1686
01:28:35,340 --> 01:28:36,340
And I pulled it.

1687
01:28:36,340 --> 01:28:39,420
I took a sip of it because we pulled this.

1688
01:28:39,420 --> 01:28:40,580
We're very patient here.

1689
01:28:40,580 --> 01:28:45,820
I will say that one of the fun parts of the job is always pulling casks, right?

1690
01:28:45,820 --> 01:28:47,260
But we really let things go.

1691
01:28:47,260 --> 01:28:50,100
Like we're not pulling barrels before two years ever.

1692
01:28:50,100 --> 01:28:55,260
And so I realized that, you know, oh, we wanted to do a sample here today.

1693
01:28:55,260 --> 01:28:56,860
And I was like, I haven't tasted this.

1694
01:28:56,860 --> 01:28:58,340
I don't know what we're going to try.

1695
01:28:58,340 --> 01:29:02,660
I was like, okay, I'm pretty excited now to share this with you guys.

1696
01:29:02,660 --> 01:29:08,020
This is really our first real close to the finish line.

1697
01:29:08,020 --> 01:29:12,060
We'll dump this barrel right at the end of February.

1698
01:29:12,060 --> 01:29:14,020
We slow cut here.

1699
01:29:14,020 --> 01:29:19,820
So we take two weeks to cut down from barrel to bottle.

1700
01:29:19,820 --> 01:29:26,020
It's part of the finishing refining process to prevent what is known as saponification,

1701
01:29:26,020 --> 01:29:31,840
where it can cause us soaping by shocking it with water, shocking spirit with water.

1702
01:29:31,840 --> 01:29:34,460
And so you very slowly add water.

1703
01:29:34,460 --> 01:29:35,460
Oh yeah.

1704
01:29:35,460 --> 01:29:36,460
Yeah.

1705
01:29:36,460 --> 01:29:38,140
It's fantastic.

1706
01:29:38,140 --> 01:29:39,140
Yeah.

1707
01:29:39,140 --> 01:29:45,580
Especially with our gin that we make here, because there's that oiliness from the citrus

1708
01:29:45,580 --> 01:29:46,860
and the juniper.

1709
01:29:46,860 --> 01:29:51,460
If you add water too fast, you get soaping in and it's very present.

1710
01:29:51,460 --> 01:29:58,260
So we'll dump this just a couple of weeks before St. Patrick's Day and bottle it the

1711
01:29:58,260 --> 01:29:59,260
Friday before.

1712
01:29:59,260 --> 01:30:00,260
So we'll be ready for that.

1713
01:30:00,260 --> 01:30:02,260
And what do you proof it down to?

1714
01:30:02,260 --> 01:30:03,260
100 proof.

1715
01:30:03,260 --> 01:30:04,260
Yeah.

1716
01:30:04,260 --> 01:30:05,980
And how many barrels will be blending this one?

1717
01:30:05,980 --> 01:30:06,980
This will be four.

1718
01:30:06,980 --> 01:30:07,980
Okay.

1719
01:30:07,980 --> 01:30:08,980
This will be four.

1720
01:30:08,980 --> 01:30:09,980
We have four of those brand new bottles.

1721
01:30:09,980 --> 01:30:11,220
How many bottles will you make out of that?

1722
01:30:11,220 --> 01:30:13,340
So we filled those things up.

1723
01:30:13,340 --> 01:30:16,140
It's been two years.

1724
01:30:16,140 --> 01:30:22,460
Likely it'll be between a thousand and 1200 bottles, which will be our largest batch.

1725
01:30:22,460 --> 01:30:25,940
They are hogshead size casks.

1726
01:30:25,940 --> 01:30:29,900
So not 200 liter American standard barrels, a little bit bigger.

1727
01:30:29,900 --> 01:30:34,300
So even with in the thickness of the stays, I'm looking at them right here.

1728
01:30:34,300 --> 01:30:36,900
Beautiful black painted casks.

1729
01:30:36,900 --> 01:30:40,260
What you can't see on camera right now are some beautiful and you should get some B roll.

1730
01:30:40,260 --> 01:30:41,260
Yeah.

1731
01:30:41,260 --> 01:30:43,300
It's beautiful black casks over there.

1732
01:30:43,300 --> 01:30:44,300
Super cool.

1733
01:30:44,300 --> 01:30:45,300
Yeah.

1734
01:30:45,300 --> 01:30:47,540
And the staves are a lot thicker.

1735
01:30:47,540 --> 01:30:50,220
Like these that are in shot right now.

1736
01:30:50,220 --> 01:30:57,220
The American standard stave is much thinner than the wine based casks made out of Europe.

1737
01:30:57,220 --> 01:31:00,500
And so it's fun for us.

1738
01:31:00,500 --> 01:31:02,300
We haven't had this type of cask in before.

1739
01:31:02,300 --> 01:31:04,820
Obviously these are very rare, very unique casks.

1740
01:31:04,820 --> 01:31:11,860
And so right now I don't know what type, but I think comfortably a thousand bottles for

1741
01:31:11,860 --> 01:31:16,100
sure, which is always kind of our goal just from any special release.

1742
01:31:16,100 --> 01:31:19,340
Is this a distillery only release so you can only get a bottle here?

1743
01:31:19,340 --> 01:31:20,340
It is.

1744
01:31:20,340 --> 01:31:21,340
So you hear it here.

1745
01:31:21,340 --> 01:31:26,140
If you want a bottle of this, you got to come in and taste it and buy a bottle here.

1746
01:31:26,140 --> 01:31:27,140
So please come down.

1747
01:31:27,140 --> 01:31:33,420
March 14th and 15th is our sixth anniversary party.

1748
01:31:33,420 --> 01:31:36,300
And so we will be releasing this year's Old Saints Keep.

1749
01:31:36,300 --> 01:31:38,900
And are you going to have music again like you did last year?

1750
01:31:38,900 --> 01:31:39,900
Live music.

1751
01:31:39,900 --> 01:31:43,460
We have a mobile cigar truck that comes out.

1752
01:31:43,460 --> 01:31:48,580
And so there'll be cigars, live music, food, a bunch of different cocktails.

1753
01:31:48,580 --> 01:31:50,140
It's always a really good time.

1754
01:31:50,140 --> 01:31:53,940
So St. Patrick's Day this year, 14th, 15th, excuse me.

1755
01:31:53,940 --> 01:31:54,940
2025.

1756
01:31:54,940 --> 01:31:58,260
We'll get there because that's the 17th, right?

1757
01:31:58,260 --> 01:32:02,060
But we were here last year and it was fantastic.

1758
01:32:02,060 --> 01:32:04,380
And hopefully this year it doesn't snow on you guys because I understand there's a little

1759
01:32:04,380 --> 01:32:05,380
history with that.

1760
01:32:05,380 --> 01:32:06,380
Every year.

1761
01:32:06,380 --> 01:32:09,380
Every other year it seems like.

1762
01:32:09,380 --> 01:32:11,660
Well, maybe, I don't know, maybe every time you break it out it snows.

1763
01:32:11,660 --> 01:32:13,660
Maybe you guys are doing something.

1764
01:32:13,660 --> 01:32:15,660
Yeah, it's snowing right now.

1765
01:32:15,660 --> 01:32:19,660
The crazy thing is 2020 was absolutely gorgeous.

1766
01:32:19,660 --> 01:32:23,500
It's either a bluebird day or two feet of snow.

1767
01:32:23,500 --> 01:32:24,500
And COVID.

1768
01:32:24,500 --> 01:32:26,580
It's Colorado time of year, that's for sure.

1769
01:32:26,580 --> 01:32:32,420
Well, I mean, last year it was cold and it snowed previously, but last year it was cold.

1770
01:32:32,420 --> 01:32:34,540
But there was still a lively bunch here.

1771
01:32:34,540 --> 01:32:35,540
It was.

1772
01:32:35,540 --> 01:32:36,540
It will meet your twin, right?

1773
01:32:36,540 --> 01:32:37,540
Shout out to Ali.

1774
01:32:37,540 --> 01:32:44,460
I think there's a case of, what's that movie?

1775
01:32:44,460 --> 01:32:45,460
Free Friday.

1776
01:32:45,460 --> 01:32:46,460
Yeah, yeah.

1777
01:32:46,460 --> 01:32:47,460
The parent trap, right?

1778
01:32:47,460 --> 01:32:52,460
Free Friday is like, yeah, that's told different.

1779
01:32:52,460 --> 01:32:58,940
For those of you who don't know, Megan has a doppelganger who she's best friends with.

1780
01:32:58,940 --> 01:33:04,820
She could pitch to me or anybody else that are twins and you would be a fool to not believe

1781
01:33:04,820 --> 01:33:05,820
her.

1782
01:33:05,820 --> 01:33:06,820
Like that's crazy.

1783
01:33:06,820 --> 01:33:08,580
And anyway, so that was fun.

1784
01:33:08,580 --> 01:33:13,960
So one thing that we didn't talk about in our main interview, you guys recently received

1785
01:33:13,960 --> 01:33:17,660
some recognition at the San Francisco whiskey.

1786
01:33:17,660 --> 01:33:21,720
Yeah, last year was a big deal for us.

1787
01:33:21,720 --> 01:33:29,460
We won a world whiskey award actually for this old saints for 2024 old saints.

1788
01:33:29,460 --> 01:33:30,740
Which is a good expression.

1789
01:33:30,740 --> 01:33:31,740
Thank you.

1790
01:33:31,740 --> 01:33:39,820
And then same at double gold at San Francisco and we're in the top five craft whiskies in

1791
01:33:39,820 --> 01:33:40,820
the United States.

1792
01:33:40,820 --> 01:33:42,500
So yeah, it was a huge deal for us.

1793
01:33:42,500 --> 01:33:44,060
It was really exciting.

1794
01:33:44,060 --> 01:33:46,820
Those things just putting us on the map little by little.

1795
01:33:46,820 --> 01:33:48,940
And that was actually for our bourbon caskets, Dave.

1796
01:33:48,940 --> 01:33:52,500
So the base of this whiskey is what won at San Francisco.

1797
01:33:52,500 --> 01:33:53,500
So yeah, cool.

1798
01:33:53,500 --> 01:33:54,500
Huge.

1799
01:33:54,500 --> 01:33:55,500
Yeah.

1800
01:33:55,500 --> 01:33:56,500
Thanks for bringing that up.

1801
01:33:56,500 --> 01:33:57,500
I really appreciate it.

1802
01:33:57,500 --> 01:33:58,500
Yeah.

1803
01:33:58,500 --> 01:34:01,500
It's, I guess, on us that we didn't talk about that in the interview.

1804
01:34:01,500 --> 01:34:03,500
We're still rolling.

1805
01:34:03,500 --> 01:34:08,820
Well, guys, this has been a great tasting and I am very much looking forward to this

1806
01:34:08,820 --> 01:34:13,140
latest release of the old saints keep and if you're in Denver, March 14th and 15th,

1807
01:34:13,140 --> 01:34:15,380
please come down to Talnua in Arvada.

1808
01:34:15,380 --> 01:34:19,940
You know, Colorado, unless you're in the Springs, right?

1809
01:34:19,940 --> 01:34:21,940
That's different, right?

1810
01:34:21,940 --> 01:34:23,900
Anyways, come down and check out their party.

1811
01:34:23,900 --> 01:34:24,900
They'll have it going.

1812
01:34:24,900 --> 01:34:27,420
They'll have going and buy yourself a bottle.

1813
01:34:27,420 --> 01:34:28,940
This is going to be very good.

1814
01:34:28,940 --> 01:34:30,420
So I look forward to it very much.

1815
01:34:30,420 --> 01:34:31,420
Thank you.

1816
01:34:31,420 --> 01:34:32,420
Well, slancho to all of you.

1817
01:34:32,420 --> 01:34:33,420
Thank you so much for being here.

1818
01:34:33,420 --> 01:34:34,420
Slancho to all of you.

1819
01:34:34,420 --> 01:34:35,420
Slancho to all of you.

1820
01:34:35,420 --> 01:34:36,420
Thank you.

1821
01:34:36,420 --> 01:34:41,100
That's very good.

1822
01:34:41,100 --> 01:34:42,900
I am very real happy with this.

1823
01:34:42,900 --> 01:34:43,900
Yeah.

1824
01:34:43,900 --> 01:34:44,900
I'm really happy with this.

1825
01:34:44,900 --> 01:34:45,900
I'm very happy with this.

1826
01:34:45,900 --> 01:34:48,180
Thank you for joining us on Whiskey Wanderlust.

1827
01:34:48,180 --> 01:34:53,220
Subscribe to the show on YouTube, Apple podcasts, Spotify, Amazon music, and all other major

1828
01:34:53,220 --> 01:34:56,660
podcast platforms and be sure to leave us a rating and review.

1829
01:34:56,660 --> 01:35:15,060
Follow us on social media and visit us online at WhiskeyWanderlust.co.