Little Book Chapter 5!

SPEAKER_00 0:09

Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries. Hello while enjoying a glass. I'm Steve. I'm Nick, and I'm Chris. Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.

SPEAKER_04 0:28

What'd you go with? I went with the uh fan favorite lately, Pennington Gap.

SPEAKER_02 0:33

I've been smoking that a lot lately on the when you say fan favorite, are you the fan?

SPEAKER_04 0:36

I'm the fan. I was a fan, uh Steve was a fan, Ryan was everybody's tried this. Has like, I want to buy a tin of this. And it's not like it's popular. It's not one that people are like talking about. It's not sought after. I just randomly got it and tried it and was like, oh man, I like this. So then everybody that's tried it likes it. It's got a decent like room note, like it smells good.

SPEAKER_01 0:59

Is that the one the Herm tried last time? That was a Herm liked it. Higher nicotine that he wasn't expecting. But it wasn't extreme. Is that the one?

SPEAKER_04 1:06

I can't remember that part, but I remember him liking it.

SPEAKER_01 1:09

It was the haunted bookshop that he was a little worried about.

SPEAKER_04 1:12

Yeah. Yeah, haunted bookshop. Oh, maybe it's old Joe Kranz. That oh, maybe that'll kind of punch you below the belt if you're not careful.

SPEAKER_02 1:19

You gotta watch out for the belt. It'll give you the old gut punch if you're not careful. Below the belt, though. It's nasty. Yeah, it fights dirty.

SPEAKER_01 1:30

It's a sneaky one. It is, yes.

SPEAKER_03 1:34

Street rules.

SPEAKER_01 1:37

So we are back with the uh little book series, finishing them up. We got chapter five, uh, but we also have a guest on uh for these last four that we're doing. Steve has missed out on all of these, all the little books, uh, and he has been vocal about how upset he is that he's missing all of these, rightfully so. But we got Cody on uh in replace of good old Steve. What's up? Hey, welcome back. Good to be back.

SPEAKER_04 2:05

Always a pleasure having you on, Cody. I appreciate it. We always have a good time with Cody.

SPEAKER_02 2:10

Eventually I'll get on here with Steve. That's right.

SPEAKER_04 2:13

Has that never happened? We not done that once.

SPEAKER_02 2:15

Yeah, but I was sitting on the stool. Yes, yeah, the stool. That's right. Yeah, and I was like looking at you guys, like, man, they got back support. That must be so nice.

SPEAKER_01 2:25

I think at that time we had, did we have mics or was it just the laptop?

SPEAKER_02 2:31

I think we might have shared one.

SPEAKER_01 2:32

We might have shared one at that time, yeah. That was that was a minute ago. That was a hot minute ago. Yeah, yeah, because that was uh Basil Hayden red cask finish.

SPEAKER_02 2:44

We did that one in Woodenville, yes, and yeah. We had we had Did we do whiskey wart too? Yes, and we tried port, yeah. Port, we did straight port, yeah. We just drank pork. It's the only time since before and before and since probably we liked it. We all liked it.

SPEAKER_03 3:02

Yeah, it was port's good.

SPEAKER_02 3:04

I'd buy pork I haven't exactly like I'm never gonna go to the store, like buy port from that experience. Fits in stuff or like you know, something finished in it, sure.

SPEAKER_04 3:16

Well, now we know like exactly what port is, right?

SPEAKER_02 3:20

I mean, you've said this before, Chris. Like knowing what things taste like help you identify it later and stuff. So I mean, like, you know, trying it definitely helps with that. Branching out. You're an authority on port. Yeah, that one that one experience really solidified that. I like that. That's good.

SPEAKER_01 3:36

That's a good joke. Still got some in there. We got the dad jokes coming. We've got to have them flow out here soon. Yes. We got chapter five. Cody was not a part of one through four, but you've had I've read the chapters. You've read the chapters. Okay, good.

SPEAKER_02 3:49

You've read the chapters one through four. I knew this I knew we were starting in chapter five, so read the chapters.

SPEAKER_01 3:56

Page by page. Yep. Uh by the way, did you guys catch my joke? I did see that joke, yeah. My doctor put me on a very strict liquid diet. Oh, yeah. Just consisting of small novels.

SPEAKER_02 4:08

Oh, I thought it said small bottles. I used my car to read it to me. You think it said novels, maybe? It said novels. Okay. Okay. I heard bottles, and I was like, that doesn't make sense.

SPEAKER_04 4:17

Yeah. That didn't make much sense. But novels does make well, little book, they could be little bottles. Little bottles. They're big bottles.

SPEAKER_01 4:24

Could be big bottles. We don't know. They are little little book bottles. But uh, one through four, Chris said that number four was his least favorite. Uh, which is very interesting, uh, because I think we hinted on it on one through four that writing little books is like trying to pick your favorite child. You love them all, they're all yours, and you really appreciate them and love them. So trying to pick one which one you love the least is like you still really love them. Not really possible. Right, like you still really love them, but if the boat is going overboard, they might go with it and then swim back to you.

SPEAKER_04 5:02

Well, in like children, you might like one more one day, or like more the next day.

SPEAKER_01 5:09

And it's so interesting to look at one through four. I know you weren't on it, which is a shame for you and Herm, who was on one through four and said, I want five through eight now. But uh it's so interesting, and Chris will get to see it. One through four and five through eight are like two different series. Um, I was thinking about this earlier. They're like, I don't I'm not a reader, but I've watched some of his movies. Stephen King movies, they're like Stephen King books where you've got like the Dark Tower, right? Where it deals with like it and deals with the shining. Like it has some of those tied in with it, but then you got other books that have nothing to do with it, but those books tie into each to each other. That's kind of the split between one through four and five through eight, which is exciting. I'm very excited to go through it because one through four was I start out fresh, I have this idea, and it seems really simple and it's really easy, and that's great. And then he went on to say, Well, let me challenge myself and blend Canadian whiskey and figure out how they blend and the art of that. The then say, Okay, well, you know, I want to honor my grandpa. So I'm as Chris put it, chapter three was the best bookers he ever had. And I think that's what he was aiming for was like the best of the best for his his grandpa. And then chapter four was like, Well, I want to honor my dad now because I honored my grandpa, and he, my dad, can actually be involved with this process, you know, he's still alive, so let's do that. Now you got chapter five, and it's almost like I'm gonna start out fresh again and see what happens. So you've got chapter five called the innovation, uh, not innovation. Nope, invitation, not innovation. Yeah. Uh invitation, not innovation.

SPEAKER_04 6:55

Invitation to to try little bookie cut.

SPEAKER_01 6:58

Yes. So his idea behind this, Freddie's idea behind the naming of it and the process and what all went into it was he wants he wanted to invite any whiskey drinker, whether that's a novice, whether that's someone that just turned 21, all the way up to someone that's has 200 bottles in their collection and they spend thousands of dollars a year on whiskey, right? The connoisseur to someone who's never had it before. He wanted a a bottle that invited them to come and be challenged to loving whiskey again, or uh be invited into a challenge of good whiskey, not just whiskey, right? Not we're not just talking bullet, we're not talking bottom shelf stuff. Like this is really good stuff. So his idea was let's create something that invites drinkers to enjoy that and be challenged at the same time, which is super interesting because uh there's four blends in here, and all of them are very different in age and different in uh what the whiskey is. Um and uh three out of the four, so three out of these four that are in here were ones that he actually distilled. Like him personally, him personally, which if you're a beam fan and you think about timing, this was in 2021 that he put this out. 2022 is when he got named Master Distiller. So this was like his claim to fame before he got kind of put up there. Like this was kind of his if I as I look at it, this is like I did something really cool before I got on there, and this is like my trophy of like where I came from, which is really cool to watch because there's a lot in here that uh might have played into his future bottles that he had roles in. So it's very interesting. We've got a two-year-old bourbon and this guy, he's got a three-year straight malt malted rye.

SPEAKER_04 8:59

I'm wondering if that's what I'm getting a lot of.

SPEAKER_01 9:02

He's got a five-year-old straight bourbon and a 15-year-old straight bourbon in here.

SPEAKER_04 9:08

Cause it's very unique. Yeah, it's got so many different flavors going on.

SPEAKER_02 9:12

Right, like the rye is definitely very forward, but you get that like sweetness of the bourbon on the finish, I feel like. And at least it comes in and out, I feel like the the the bourbon flavor.

SPEAKER_04 9:26

It's like the flavors aren't like super robust, but they're they're and they're working well together, but they're different. Like they're just unique, they're very it's just a different tasting. Um it's a departure from every other little book we've had for sure. Like you can't say this is like any of the other ones.

SPEAKER_01 9:45

Now, my question to you is out of the four, the one through four, you talk about this one marries well together. Does it have a better marriage between the whiskeys over one through four or any of the others?

SPEAKER_04 10:00

I don't think so. Like, I think like number three was like the best, like I said, like it's like the best bookers there was because that married so well together. Like all the flavors were styled in, like it was good, you know what I mean? That doesn't but that doesn't always mean it's like a good bottle. Like, because I like uniqueness, I like different flavors, off the wall stuff, kind of a thing. Because if it's too well done, it's kind of boring, in my opinion. You know what I mean? Like it it's good, it's good to drink, but like it's not that if I'm looking for something different, you know what I mean? Um, this has got like what I like your average drinker might not like this, you know what I mean? But it's for me, it's got enough flavors that are distinctly different going together, but work working well together. Does that make sense?

SPEAKER_01 10:48

Right. Do you feel like it's inviting? I mean, the idea of the invitation, do you feel like it's inviting for anyone to pick up and drink?

SPEAKER_04 10:55

I I think anybody that isn't used to drinking Booker's or Little Book or heck, like even like their other like Knob Creek. Like, if you know if you can't drink Knob Creek, how would this be inviting? You know what I mean? I think this is inviting to the chapter, like inviting to the chapters, like the little book. Like, hey, you're ready to take a step into something else? Here's your invitation, kind of a thing.

SPEAKER_02 11:19

Yeah, I mean, what's the proof on this?

SPEAKER_04 11:22

Like, I think it's like one, it's like right under 120. It's actually not as high as you'd think. 116.8, yeah.

SPEAKER_02 11:33

That is that's much lower. How much lower do you think? I mean, that was my first thought when you said like invitation, and then you were kind of like bringing out like the whole range of drinkers, and I was like, well, any kind of barrel proof, yeah. Like, you know, I have like some friends that like don't drink that much whiskey and stuff, and I'll bring something to like a get together or whatever. And it's like if it's over 100, they're like making comments about it, you know. Whereas like that's like standard for us in the club and everything, you know. So like this is pretty low for us, right? But yeah, so I mean, that was my first thought of like, you know, someone that's like new to drinking or new to whiskey or whatever, like, you know, typically that like you know, over a hundred and or like one fifteen even and above, like is usually a pretty high barrier to entry, right? You know, and I think with the rye too, like it I don't think that this is like super sweet or super like um yes, it it it punches below, or like, no, I guess it would punch above the the proof point, like you know, we kind of I was thinking like you know, low 120s and everything. So even with it being 115, it still drinks higher, in my opinion. Um, that rye spice and stuff, like not everybody's you know, welcome to that right away. Still has the sweetness of the bourbon and everything, which we appreciate, I think, like that balance that goes really well back and forth when I drink this. But I don't know if like a brand new drinker would like enjoy this, right?

SPEAKER_04 12:56

You know, I think somebody that like you just said, Cody, somebody who's used to drinking too would would enjoy this because it's a departure from kind of like you know, your classic flavors and and and blends together. It's just different with that. I don't know if it's the malt or what's going on, but it's got a different overall like pattern when I drink it, like that forms in my head. You know what I mean? But yeah, I I think when they say like invitation, it's like almost like welcome to Thunderdome. You know what I mean?

SPEAKER_03 13:23

Like you have to be already ready for it. Welcome to the show, you know what I mean?

SPEAKER_04 13:28

Like you made it, you've arrived. It's I don't think anybody that would be like, I'm getting into bourbon. Oh, the invitation. This is my invitation.

SPEAKER_02 13:36

Well, I think it's continental breakfast. The yeah, the price point also keeps you as a barrier to entry, too, right? Um, as well, which I I mean, I think that's fine. Like, you know, I think that's um intentional as well. Like this is really high-end. And I think for us as well, like, you know, especially you guys, like you've had everything under the sun, you've experienced, tasted everything, right? So what you're looking for now is unique things that challenge you, that interest you, but are still good, right? Like, you know, you obviously don't want to still be a unique thing that you're like, I don't think I like this, you know. Obviously, that's not what you're looking for, right? Like we drink this for a reason because it tastes good, it's enjoyable, right? Um, but I think this does that really well. This is really unique, it's something that you know is is really well balanced. You can tell there's a lot going on, um, which is really cool. Um, but at the same time, it's enjoyable, it's well balanced, it's you know, it's tasty.

SPEAKER_04 14:37

It still has the fundamental aspects of like what makes Jim Beam, Jim Beam, you know. Yeah, it's not like a departure from that.

SPEAKER_02 14:44

That's hard to do. Like, have have that much innovation. I know you kind of like it's kind of funny if like you know, misspoke or you know, didn't have the right name at the beginning, but I do feel like you know, this is like an innovation off of what they normally do, but it's so true to who they are, and it's still enjoyable to drink, you know, which is hard to do. That's I mean, those are talk about a blend. I mean, that's that's a blend of concepts that's difficult to apply and achieve in a in a beverage, you know.

SPEAKER_04 15:09

I think innovation actually would have been a better name for this, to be honest. Like I over invitation. Because for me, like this is chapter five, it's you've you've done this now five times. Right. This is another yet another different, yet similar. That's innovation right there. Yeah, you know what I mean? Like to keep like churning out products that are different, good, but still similar, that's hard to do.

SPEAKER_02 15:35

So, what you're saying is it's an invitation to innovation.

SPEAKER_04 15:39

That's what it is. They missed out on the name. That's what it's well.

SPEAKER_02 15:43

I mean, it's a little wordy, but yeah, they just cut it down. He actually had that, and they were like, No, you get one word.

SPEAKER_04 15:49

Yeah, little bit, little book double eye.

SPEAKER_01 15:51

That's what they want to call it.

SPEAKER_02 15:52

There we go.

SPEAKER_01 15:53

Double eye, double eye. I find it so interesting the names for all these bottles so far. It's like a mix. Some fit, and some you're like, uh, was this really an invitation? Like, who was this an invitation for? And again, if you're a big big beam guy, you might recognize some of what's in this bottle for what came after. So Basil Hayden now puts out a malted rhyme. But that didn't come out until after this. After this one, I want to say in 2022, so once he was named Master Distiller, he also put out Harden's Creek, which year one consisted of a two-year-old bourbon and a blend of 15 and 5. We did the we did the two-year, yep. So did he get the name wrong? And then or not necessarily get the name wrong. Was it more of an invitation to him to create something new for Bean? You know, when you like you start a project or you you start having a conversation with a friend, you're like, Oh, I should talk to him about this. I feel like I should really talk to him about this. And after the conversation, you're like, oh crap, I feel like that was meant for me. I wonder if that was this bottle. Like it was an invitation for everyone else in his mind. And then it was uh, oh crap, maybe this is an invitation of what we should do separately at Bean.

SPEAKER_02 17:30

It's an invitation to Bean to make other products that he like stumbled across.

SPEAKER_04 17:35

That's interesting.

SPEAKER_02 17:36

And it's an invitation to us to enjoy those other products, right?

SPEAKER_01 17:39

But no one knew those other products are coming out, right?

SPEAKER_02 17:41

Yeah.

SPEAKER_01 17:42

I mean, those came out a year, those came out in 2022. This was released in 2021. Oh, sorry. Basil Hayden Rye, Malted Rye was 2023, Harden's Creek was 22. So you're talking a year and two years after this is when they started releasing uh individuals of stuff in this.

SPEAKER_04 18:02

Well, I mean, it must have been they must have all like been approving of this.

unknown 18:06

Right.

SPEAKER_04 18:07

You know, it's just I and I think because I don't I think it's hard to form into words, but when when you do a series like this where you have, you know, all these different iterations of just you know, almost the same kind of a thing, just done differently. Because it's all beam products, you know what I mean? And you got people that have been making, drinking, distributing bourbon their whole gen their whole life, generation after generation, right? And you're presenting them a product that's like, hey, look, this is different, even though this is like you've done everything here, you know what I mean? You've had every kind of in, and uh, you know, you gotta be different within the realm of like what you as a company sets as a standard too. You know what I mean? When everybody tries that and they're like, Wow, this is good, you know what I mean? That's really, really, really saying something. You know what I mean? And then for them to go on and do other these other bottles and stuff, they must have liked it.

SPEAKER_02 19:03

Yeah. That's what I was thinking. Like, they liked it so much that they were like, all these individual aspects that go into this are really good too. Yeah, which is cool.

SPEAKER_04 19:11

And like you said, it was almost like an invitation to Veeam. Like I could imagine them sitting around like a table and like, okay, here it is, you know. That's kind of part of it, I think. Part of the name, maybe.

SPEAKER_01 19:21

But it's interesting. The only whiskey in this blend that changed in age was the basil Hayden. So the malted rye. They went from a three-year for this to four years for for basil Hayden. And I don't know if that's because that's their baseline, or if they looked at it and went, this is good. Could be better, but it could be better. Yeah, it could be a little bit better.

SPEAKER_02 19:45

I mean, it might not be a matter of like better or worse, it might be a matter of utility, right? Like a three-year might have fit better with with these other things that are going on, versus like when it's standalone, they're like, Okay, it's actually not quite ready for its own bottle yet. Let's wait another year, and then now, okay, now just that multirai is is good.

SPEAKER_01 20:07

You know what I mean? Could you brought up earlier that Chris and I on our journey look for something like this that's newer, like not newer, but challenging. Something a little different. Interesting, right? You have not been on the journey as long as Chris and I, which is fun to watch. I gotta admit, it's a lot of fun to watch. But two things. Would you have picked this bottle up? Not necessarily purchased, but would you have picked it up to drink or been interested in it when you first started? And what what would you say has gotten you to the point where you appreciate this? Um, can you clarify your first question? Yeah.

SPEAKER_02 20:45

Like, you mean like pick it up, like I already have it in my already have it in my shelf. Is that what you're saying?

SPEAKER_01 20:50

Like um, that or you see it on someone else's shelf or it's out and about, like you're at a bar and you're the price isn't a matter, is what you're saying.

unknown 20:56

Yeah.

SPEAKER_02 20:56

Um, well, I mean, like, I guess, you know, as a newer drinker and everything, like the name brands, you know, like the um, you know, like the the the cool bottles, the hard to find ones, like you know, there's a lot of novelty with that, right? So it's like obviously I would pick it up for that reason. Right.

SPEAKER_04 21:16

Even if you didn't like it, you'd be like, I gotta try it.

SPEAKER_02 21:18

Right. Yeah. I mean, we still love doing that. I mean, it doesn't matter what the bottle is, you know, like every bourbon club, like, you know, anything new, we're all trying.

SPEAKER_03 21:27

We all tried Kessler's, even though we didn't want to get in front of us.

SPEAKER_02 21:32

And you guys even told us it's bad, and we still tried it.

SPEAKER_03 21:36

Like they're pouring, I'm the only one that poured it down the sink. Everybody else is like, I'll drink it.

SPEAKER_02 21:41

So you know, like that's one of the things that I like love about the Bourbon Club is like you know, you get to try so many different things, and like it's just about you know that experience and and stuff like that. Like, that's just really fun, you know. So um I guess that's kind of a like a sad a side note um to that answer. Is like, yes, I would have for. Regardless, I think, you know.

SPEAKER_01 22:02

Do you think you would have appreciated it?

SPEAKER_02 22:04

Um, I think like early, early on, no, I don't, I don't think so. I mean, at that point, like, and I honestly still feel this way a lot. Um, where like it's either like good or bad. Like I remember like I feel like the the whole first year at least of Vurban Club when I would drink something, those are the only two words I had. Whereas like good or bad.

SPEAKER_04 22:23

I like it or I don't.

SPEAKER_02 22:24

It's it's good, you know. Like if you guys are like, how is it? Like, I like it, it's good. That's how I got in with it.

unknown 22:31

Yeah.

SPEAKER_02 22:32

Yeah. And I'm I'm like, you know, definitely not like the best at like picking out individual notes and stuff like that. Like it really has to hit me for me to be like, oh yeah, that's this, you know, uh, it's cranberry or whatever, you know, um, that kind of thing. So that's not a strong suit of mine, but I could talk a little bit more about like the dynamics of what's going on, like, you know, this on the front end, this on the back end, like, you know, stuff like that nowadays and stuff, and like pick out more individual flavors in terms of like, oh, there's the rye, there's, you know, there's this, there's that sweetness, there's that, you know what I mean? Stuff like that. So kind of get I'm getting there with like more nuance and experience and like being able to distinguish between drinks and bottles and stuff like that, you know. So I think, you know, now I I feel like I am to a level where I could appreciate this for sure, but like within a year, I don't think so. Like I don't even know if I would have liked it. I mean, like I didn't like rye for the longest time. Not that this is like super rye or anything like that, but like you guys are talking about how much you like rye, and I tried like one or two, and I was like, that is not me.

SPEAKER_03 23:37

You didn't even like stuff with rye in it.

SPEAKER_02 23:38

Yeah, you were like, give it time, and I was like, Yeah, right. And I'm still not like the biggest rye fan, but I definitely I like them now and like I appreciate them and stuff. I'm more of a like a weeded bourbon guy still, um, and everything. That's like my number one, but um, but I mean I like this model a lot, you know.

SPEAKER_01 23:56

I still remember we had rye. You weren't there, Chris. For some reason, you weren't there. Um, but it was it.

SPEAKER_04 24:03

I was on vacation. You guys did the Louisiana night, didn't you do gumbo? Yeah, we did gumbo, and then we did the FaceTime.

SPEAKER_02 24:11

Remember that? We had that barrel proof rye.

SPEAKER_03 24:13

Oh my god. You guys were all sweating like pigs.

SPEAKER_02 24:16

Well, we had like spicy gumbo, spicy gumbo, and then we had what was the proof on that? It was it was like pushing 130. Yeah, I think it was uh it was it was Travis City Rye, wasn't it?

SPEAKER_04 24:28

Travis City Barrel proof rye, yeah, yeah, yeah.

SPEAKER_02 24:30

Which is a great one. It's a great one to finish that glass.

SPEAKER_03 24:36

But the best part was you guys were sweating on the camera.

SPEAKER_01 24:38

I remember in my mind, I learned from Prince spice and food brings out the flavor in a bottle. So I thought, heck, why not? Let's do something super spicy, like gumbo. We gotta ride, like that'll be great. And it was spice on spice on spice.

SPEAKER_02 24:53

Oh, it was brilliant.

SPEAKER_01 24:54

And I think that was the first and maybe only time Cody looked at me and goes, I'm having a hard time finishing this.

SPEAKER_02 25:01

It took me like two hours to drink that one glass. Every time I took a drink, I hurt.

SPEAKER_03 25:09

Your taste buds were fried for like a month. They were.

SPEAKER_01 25:13

We learned not to do that again, but it is interesting to look at that progression and go, you appreciate this. Like from that to this, they're close-ish in proof point, but you got one that's a a straight rye compared to this that has malted rye involved. I don't know what the mash bill is for the bourbon, but knowing beam, it's probably rye, probably a higher rye.

SPEAKER_04 25:36

This the bourbon that's in this is very quintessential, like beam, very peanut buttery, kind of nutty, kind of creamy, you know what I mean? Like it's got for me, like and I always get that even more like than most people. That beam-esque kind of. I always equate it to like burly tobacco and nutty, nuttiness and creaminess. But that's in there as far as the bourbon goes, but that malt really kind of plays in there, and it's kind of like doing this like weird thing where you're like you're not mixing something together, but you're kind of like swirling, you know, like with your finger, yeah, you're swirling it together. You still see like the individual colors, but then they're also blending a new color. It's really interesting. I like it and leaves a great aftertaste.

SPEAKER_01 26:17

And this is why I think there was a split between one through four and five through eight. Because chapter one was the easy, it was his version of uh can I create can I challenge the drinker with the concept of what is bourbon? Is it flavor or is it the process that gets you to bourbon? Then you got chapter two that was uh blending Canadian with American, and then you got the two that kind of honored someone else, right? This one is almost like chapter one in the regards of like I want to challenge your viewpoint on what an invitation is. Like, what should the invitation into whiskey be? Should it be this? Or you got higher proof? Well, like Chris and I have said, higher proof and our minds bring on more flavor. So is it that that that kind of brings on the invitation? Is it the invitation that I've got rye mixed with bourbon to try to challenge you, Cody? And what is your viewpoint on rye like flavor-wise? And do you now appreciate it more? Will you appreciate it? I I see this as like a clear divide to starting a new series to figure out what's next. Yeah, uh challenge to then blending to then something else.

SPEAKER_02 27:29

Was he um explicit on like the one through four, five through eight divide, or is that something that you're kind of reading into?

SPEAKER_01 27:36

That's something that I I'm kind of reading into and seeing. He's not it that's not explicit. There is a uh there is a clear divide that's gonna happen after chapter six. No spoilers, yes, but that clear divide is not what you're thinking. That's all I can say. Oh, okay. So number two, it's not what you're thinking, but it it is a it's a it's a divide between one through six and seven and eight. But it's not what you would think.

SPEAKER_04 28:01

I I I think you're getting it too, because like number four was called um The Lessons Honor. And then you have this the invitation, like here we go again. You know what I mean? Like, and it's like the beginning in the way that this tastes, too. It's like the beginning of something else. So like I get that it does feel like that's split up, like it almost feels like like the Stephen King novels.

SPEAKER_01 28:24

Well, like some of them blend together into one, and others you're like, okay, this clearly is not involved with any of the other ones. Uh, but this may blend with something else.

SPEAKER_04 28:33

Yeah, he has different universes, and some of them play with each other and some of them don't Marvel.

SPEAKER_01 28:37

It's like the multiverse with Marvel, yeah. It really is. Like which is so fascinating to me because when Herm was on, we talked about uh Beam, the specifics of Beam and Little Book and the idea of innovation. They had someone that came in, which by the way, I found out uh the other day earlier this week, he is 37. Freddie knows 37. So he's right, he's like kind of in our age bracket. And for him to come in as a youngin' in all of this, a youngster and say, and to have not just the company, but his dad back him and say, You want to try something new? Let's do it, let's figure it out. That that piece of in that innovation piece isn't common, doesn't feel very common within distilleries, big distilleries nowadays.

SPEAKER_02 29:28

Especially like legacy distilleries.

SPEAKER_01 29:30

Right. Like big. So now you add in like, okay, this is uh he kind of went the finish with chapter four, so maybe am I done with innovation? And then this one is like, no, let's let's invite you to I'm gonna invite you to challenge something else. Another thought, another belief. Um, at this time, malted rye was not huge. I think 2021 the only company I can think of that might have been doing malted rye at that time, they did malted rye and malted corn and malted barley, it was Jephthah Creed. I think that's they're about the only ones that I know of that did that worked with malted rye because it gives out this really uh strange, unique flavor.

SPEAKER_04 30:14

I think of it as like oriental tobacco, uh where it's like sweet, sour, kind of hard to put your finger on. Like it's s has some like incense-like qualities. It has some like very interesting, not very like typical American flavors. No, yeah, more eastern flavors, exactly.

SPEAKER_01 30:31

And I will say, prior to I mean, prior to this, you did have companies like Woodford or uh who else would have done it? They may have had a few other big name companies that put out like one-offs that were like chocolate malted rye. Like it was it was malted rye, but it wasn't it wasn't just pure malted. Exactly. It wasn't your pre like pure traditional malted rye.

SPEAKER_04 30:56

For one thing, it becomes more of like a gimmicky kind of a thing. And then also that cocoa kind of flavor takes over with those. And you like it for what it is, but it's not something you're gonna drink every day. You know what I mean? It's definitely like a chocolate kind of a thing.

SPEAKER_01 31:11

And I think it's very interesting. I I I enjoy so much about this this bottle and the series and the the challenge that it presents, because you're talking Jeff the Creed would have been around. I'm fairly positive Jeff the Creed would have been around at that point, putting out stuff, and it wasn't popular because it's very unique, it's very different. But they use malted rye. And then he comes in, Freddie comes in and goes, gonna challenge your concept of what malted rye is, like what it's gonna taste like and what it can do for a whiskey in a blend. What it can do is extreme because by itself, without the malted rye, this would be really, really good bourbon. Really good bourbon. But that malted rye almost brings out less of a rye whiskey and more of a high rye bourbon. Like it kind of plays into a more muted rye whiskey, but more flavor rye forward, if that makes sense.

SPEAKER_02 32:13

I think the rye's definitely there, it's like being like hugged by the bourbon, you know. Yeah, being protected, shelter.

SPEAKER_04 32:19

It's an integral part, but it something keeps peeking out, and and that for me, like on paper, it's not that complicated, but I don't know if it's a combination or what. But for me, this is the most interesting one I've had so far. And out of all of them, I'm not saying I like this the most, but out of all of them, I would like to get a bottle of this so I could like it's like something I want to keep going through until I get it figured out. It's a mystery I haven't.

SPEAKER_01 32:46

It might take a couple bottles, yeah.

SPEAKER_04 32:48

Like it's something that I really I'm really enjoying. Like it's just it's just it in its understated, it's not so like pow to the face unique. It's like you drink it and you're like I don't you know, I don't know exactly what's going on here. You know what I mean? Because it's very, very in the background. If you just drank it and didn't think a thing about it, you'd be like, okay, it's whatever. But the more you kind of sip at it and let it linger on your palate and then enjoy like try to finish, like enjoy the finish and like the aftertaste, and it's like very unique.

SPEAKER_01 33:18

It's almost it's not dusty barn corn, it's almost dusty barn rye.

SPEAKER_04 33:24

Like there's aspects of that in it for sure, yeah.

SPEAKER_01 33:26

But it's it's on the lingering, it's it's like well after the like, yeah, yeah. Oh man, I feel like I'm I'm kind of this is like walking through like a a cow barn. Like you got kind of that. I know it's weird. That does not sound doesn't sound appealing. Uh, but you got kind of that hay, and it's gonna sound so terrible. You got that hay mixed with kind of that manure smell.

SPEAKER_02 33:52

When you hear what I'm what I'm tasting, this is gonna be the biggest contrast of it.

SPEAKER_03 33:56

I I I'm not really getting what he's saying.

SPEAKER_01 33:58

Maybe maybe it's the idea of like growing up on farms and around farms that you're like, that sounds so for this.

SPEAKER_04 34:04

This is like an old, dilapidated, spooky Catholic church, like with a lot of old wood that was once beautiful and shiny and waxy, now covered in dust. There, you smell it and you're like, I smell dust, I smell some some wood woodsy notes. There's something underneath that I don't know if that's sour or not. You know what I mean? Like, is that you know those smells? You're like, is that six sweet kind of a thing? Is that not? Like, I'm not sure if it's good or not, you know what I mean? But it's underneath. That's what I'm getting. I'm getting like that kind of a feel. More like an old Catholic church that's like kind of haunted, which you can't really like have a haunted. Well, because the incense. Like, imagine old wood and like incense-y kind of like smells that are lingering, like faded. That's what I'm kind of getting. More, more of not less like barn, more like, but there is dust involved, but it's the kind from age. Okay, all right, and not in a bad way. It sounds kind of terrible the way I'm describing it, too.

SPEAKER_02 35:07

Let me let me share my thoughts. What do you what do you got, Cody? What journey are you gonna get? Total contrast with Nick. I'm getting like a spiced biscoff cookie. Oh, so like not just like a normal, like just regular run-of-the-mill shortbread cookie, but like there's spice in there, right? Uh, but it's blanketed by all that like fat and sugar that like melts in your mouth, and like there's a sweet aftertaste, but it's like that spice in the beginning when you're you know starting to break down the cookie in your mouth, and you're like, okay, you know, I'm getting that, you know, kind of that spice, you know, that little that little situation going on. Yeah, so I took a break from it and then like during our conversation and came back, and then that's what I was hit with.

SPEAKER_01 35:52

Is it just me, or do you guys remember the good old days flying when they gave you a biscoff cookies?

SPEAKER_02 35:58

Oh, yeah.

SPEAKER_01 35:58

They still do sometimes. Like you? Yeah, I've got maybe I'm on the wrong airline, right? Forget that sometimes. Maybe I'm on the wrong airline. They get these like weird peanut trail mix stuff. It's like organic stuff. I don't know. Yeah, you're on the wrong airline. I'm on the wrong airline. Yeah, that's I need to go back to the Biscoff cookies.

SPEAKER_02 36:20

Yeah, that's that's what I'm getting. I like what you said, Chris. I'm just like really enjoying this. Like, that's the word, you know, the of my experience. I'm just enjoying it. Like, you know, and it it does um to just keep using the same word, I feel challenged with, you know, Nick, you you have one through eight. You very generously won um Bourbon Club just like put them all on a line, and like a bunch of us got to try them all. And you know, all of us were very respectful. We gave like baby pours, like a splash, you know, like there's more vapor than liquid. You know, so I mean, it's like it's like one swig, you know, of like what we all poured, you know, because we're all like, oh gosh, this little book collection and everything. Um but um I remember going through, and it's I mean, it is difficult when you try like eight in a row like that, and you're like, oh, you know, and then you just go off of numbers and stuff, and and that one experience and try to remember them all and stuff. So I remember trying to rank them and being like, oh yeah, like this one and this one and stuff. And I remember number two being big and number six being big for me. Um, and that's just from memory because that was like, I don't know, six months ago or something like that, right? So it's hard to remember, like, like I said, you tried so many and there's just individual numbers, it's hard to remember, oh yeah, this number left an impression on me. But I don't think this one was one of the ones that I was like, yes, you know, but having a full glass, I mean, it's great. Yeah, like I'm really just I'm having a great time drinking it. Is this one that you'd want multiple glasses of? Oh, yeah. Like, I I mean, yeah, I'm with Chris. Like, I would love a bottle of this.

SPEAKER_04 37:54

I would drink it and I would savor it and I'd take my time. Then I'd pour another one. I'd be like, okay, figure this out.

SPEAKER_01 38:00

Yeah, yeah, especially occasion. What draws you to this? Is it the blend or is it the idea that it's you get the beam in it and you really like beam? You know what I mean?

SPEAKER_04 38:09

I don't think it's something I can quite put my finger on. I like over the other bottles, I just think it's it's got something else going on. And that's what I get. And I get uh different flavors because the way that they're melding together is imparting different flavors than I get from other times with other with other things in the series. It's just for me, like and it's almost like you you can have a sip and then wait a minute and then have another sip and get something different a little bit. It's not like I haven't really been consistent throughout with this glass as far as flavor goes. That's why, and I think it's making me want to drink more of it because I want to keep trying to figure it out. It's like a mystery, like a you're binge watching something on Netflix. Oh, what's gonna happen next? Next episode, you know what I mean? And it's like until it's done, and you're like, okay, mystery is over, show's over.

SPEAKER_02 38:55

You know what I mean? So and it's not like so unique in one direction that like you can only have so much of it, right? Kind of like a scotch, where like obviously we we all like scotch in this room and stuff. Like, there's there's nothing wrong with that. Like, there's something like where it's so rich or it's so unique, where you're like one glass, you're like, okay, that was great, but like I'm I'm ready to move on. This doesn't drink like that. No, like this is one where you have multiple, I think.

SPEAKER_01 39:20

You know, to your point, it's a thinker, it's not an everyday drinker, it is a thinker, but it's not a heavy one. Right, it's one that, yeah, it's got its proof, it's inviting, but it's it's inviting.

SPEAKER_03 39:31

Yeah, I was just about to say it's inviting you back for more. Oh, yeah. Maybe that's why it wants to keep coming back.

SPEAKER_01 39:37

Yeah, it it it is inviting, it's light, it's inviting. Like, I I agree.

SPEAKER_04 39:42

It is like not heavy, it's not overpowering.

SPEAKER_02 39:45

It makes you want to like which that's hard to do too. Like, it's it's interesting and it's well balanced and it's light, but there's still a lot going on, and there's still a lot of flavor happening. Like, usually when you get that like bold coffee, like you know, as an example, coffee is an example, like you get like your really bold flavors or whatever, like you only have so much of it, you know, kind of an aperitif kind of situation, right? This is not that at all. This is like, yeah, it's it's light, you can have multiple, it calls your back.

SPEAKER_01 40:17

I I just took a sip and I went, you know what? This would be so interesting. You want to take it to a next level of then finishing this, blending this all together and finishing it in a cognac or like ice wine barrels. That would be like whoa.

SPEAKER_04 40:34

Yeah, that would be like that would be next level of like what the that would be interesting. Well, and also like it's kind of blasphemy, but this would be cool in certain cocktails, I think.

SPEAKER_01 40:42

Yeah, I don't know if it's blasphemy. I mean, I don't know. It is for the price, pricing that's pretty offensive.

SPEAKER_03 40:49

Yeah, I mean, if it was like on the shelf, you know what I mean, but making cocktails.

SPEAKER_02 40:55

I kind of disagree with the cognac comment because I feel like the the bourbons blended with it. I mentioned like um like the hug earlier, that like there's that that rye center that's being hugged by the bourbons, and I feel like they're doing a good job of like keeping it in check. I feel like it'd be too sweet if if you brought in cognac and finished it in that. Like I think it's it's I think it's really well balanced right now. Where you get the interesting and satisfying like punch of the rye, and it brings that like variety in the flavor, but it's not too much, and it's perfectly balanced and masked um and like finished with the sweet bourbon. Like I I think it's I think it'd be too sweet if you didn't.

SPEAKER_04 41:40

I agree with you. That and that that's why I think in a cocktail it'd be fine because you're expecting that in a cocktail, right? You're not this would be this would make an interesting cocktail because it would just make something different. But I think if you were to change this at all by with a finishing or anything like that, I I think it would be too much. And I think that would take away from because what this thing is, is it's very much understated. Like it's somebody who didn't dress well for the party, but is like the life of the party. You know what I mean? Like everybody's like that guy. Like everybody's in suits, and some dude shows up in jeans, but he ends up being like the guy everybody wants to hang out with.

SPEAKER_01 42:15

Is this Adam Sandler? Is that what you're saying? That's a that's it.

SPEAKER_02 42:21

I think this is Freddy No inviting Adam Sandler to his house. I think that's that's my final answer. In the most roundabout way, he just stood there waiting for him to show up one day.

SPEAKER_03 42:32

I put out the bottle.

SPEAKER_02 42:33

I put out the bottle. Where is he? Is he not reading me loud and clear? What the heck?

unknown 42:39

Pretty obvious.

SPEAKER_02 42:41

Yeah, I feel like if you were to do that, I think you take out the two-year bourbon, you do, you do the malted rye and the 15-year, because usually the longer you age, it kind of gets a little bit more mild and more delicate, right? That's been my experience with longer aged whiskies. So I think you keep the 15, you do the malted rye, and then you bring in the cognac for that, you know, the the sweetness that comes with the the two-year. Right. Or maybe I don't know. I'm already, you know, I'm I'm an external processor, so I'm already re rethinking what I just said. The two-year, like usually younger is a little bit more harsh, right? So maybe you want the two-year to help balance out the sweetness of the cognac. Um and so you take out the 15 year. I don't know. But anyway, now we're just speculating. And I'm not a I'm not even a distiller, let alone a master distiller.

SPEAKER_03 43:33

Or it's a molly. Right. We're just guys drinking innovation, too. Like these pumps don't know anything. Yeah, what are they innovative?

SPEAKER_02 43:47

Why am I even listening to them?

SPEAKER_03 43:49

Well, I can't stop listening. Because we're understated.

SPEAKER_02 43:54

Right. I'll listen to the next three episodes for us to finish out the series.

SPEAKER_01 44:00

Very excited to see what you guys think about the next one. Cody's had it. Chrissy might have. Um I have it. You that's right, you do have it. Yes. It's on my shelf. Have it inhabit. But we you talk about a few different interesting things going on between this bottle and the next. And I'm uh when I say between this bottle and the next, everything previous in the next bottle. Maybe that's better. Very first bottle you look at corn straight corn whiskey. What do they use straight corn whiskey for? Uh they just had it sitting around, apparently. Um, and then you straight malt whiskey. What are you using straight malt whiskey for uh beam at that point? Um with straight rye. Okay, you got rye and you got blended with bourbon. Good, good for you. I don't understand what you're using those things for, but you have them sitting around. I'm glad that you tried something. And then you go on to the next three through four, and you're like, okay, just about everything that you have in these blends, you you're utilizing in other bottles. I get that. Outside of the Canadian, you're utilizing most everything else you have in these blends in other bottles. Then you jump to this one and you go, what are you putting out that's 15 years old? And why do you have a 15-year-old just sitting around and not sharing it with us? Those rascals. Right. Like, what are you doing? And then you're talking, okay, a two-year-old. What are you putting a two-year-old in? Are we are we talking like Jim Beam White label? Like, what do why do you just have a two-year-old sitting around that you're willing to use for this? And then the molted rye, I get you're you're experimenting, but it's three years. So did you have it sitting around for a while going, what are we gonna do with this? You know what I mean? Like, why did we create this? So you you've got to start of we've got stuff sitting around, and I know how to blend at this point fairly well. So I'm gonna blend with age and with uniqueness. The next one, I I bring up finishing because the next one is finished, but not the entire thing.

SPEAKER_04 46:14

I will figure that out. It involves finishings.

SPEAKER_01 46:17

So I'm I'm very interested in the progression of his uh the progression of his blending just seems to get more and more.

SPEAKER_04 46:27

That would be the first finishing that they've done in the series, right?

SPEAKER_01 46:30

First finishing of anything involved, yes. So you talk about his progression of like when he first started, so chapter one, Cody, but before he was uh brought in as a master distiller, he wanted to start working for the company. And his dad said, Okay, well, you gotta start at the base level, like you get to work your way up into different departments and figure out is this really what you want to do? And he got involved with their I believe it was the innovation center, is what they called it. So basically blending center within a department within beam. And that's where he got his uh love of blending and his idea for chapter one to start this whole idea. You talk about 2017, I think it was 2017, was the first one from 2017 until 2022. This is what he did before he became master blender or master distiller. So all along the way, he's learning blending before he takes on just being a master distiller. And it's fun to watch as a big beam fanatic, it's and learning his age now. It's fun to watch someone that's like close to your age that is learning these things and like not just learning, but challenging himself and challenging those that are drinking it to go, Oh, what crap, what did I just drink? Like, I I know I know what I just had, but like what am I tasting and what is really going on in this? So I'm really excited for the next chapter because it involves something completely out of this world and different.

SPEAKER_02 48:14

I mean, when you guys brought up his age, I was like, what is this dude gonna be putting out when he's 70?

SPEAKER_04 48:18

Right. I know, right? Like that's what you get though when you have generation after generation of people doing the same thing, you know what I mean? Like he's like a progeny at this point, you know what I mean? Brought up in in this, taught by the best. Like, you don't get much better. Like, how do you get anything better than that?

SPEAKER_01 48:36

Like, than somebody that's brought up in a generational family that does this, and not not just generational, but willing to um willing to grow, willing to be challenged, and willing to be kind of molded.

SPEAKER_04 48:54

Well, it's just set himself apart, but also be molded. It's it's honestly, it's like back in the day when you had, say you were a knight and you needed a new set of armor, right? And you went to like the best armor in the land. And why was he the best armor in the land? Because his dad did it and his dad did it, and his dad did it, and his dad. And back then it was like way back, like these like 20 generations of armoring. Like this guy was the best because like he literally had all the tools at his disposal and all those years of experience all around it, but he's also these guys would be the ones that would push the innovation, right? And products have been made, things have been made by people doing that kind of a thing where they took what their dad did, or then you know, so forth down the line, then they pushed it a little bit. Well, let's add this, let's do this, let's try this. You know what I mean? Most of the time, it's what you do get is somebody who's been molded from the past, but is still willing to like aspire to the future, you know what I mean? But with all this like expertise, and like you don't get that anymore because like you might have like second or third generation plumber, and then their kid's like, I'm not being a plumber, I'm gonna go be a mailman. Okay, that's fine. But like now we don't have like 50 generations of guys, you know, being plumbers. Like, you're not gonna be a master plumber at that at that rate, you know what I mean? Like like these people that were back in the day, and then you know, you look at this old like armor or or swords or whatever, you know, whatever it was people used to make by hand. They're like, How'd they make this stuff? That's why, that's how. Like it's years and years and years and years of experience that were just flushed down the drain or something one day when the last of his line got killed or something. That's the end of that. Well, we're done. That was the end of that, you know. But yeah, that but that's kind of what you're starting to get with these, with Beam, you know what I mean? And think about it, it's only it's only a few generations, really, when you look at it that way. Imagine what it's gonna be like in 20 generations if they if they stay, you know what I mean?

SPEAKER_02 50:49

If they keep making stuff in that that many years from now, you know, like that takes I feel like that takes some humility from like senior leadership of of Beam to like we're not only let someone so young kind of move into that position, but also to like listen to them and like let him innovate and do his thing. And um, you know, kind of we've been speculating about like what invitation means um everything this whole episode. And I think like my final suggestion is that this is um Freddie's invitation to senior leadership, to the new uh to like his his stewardship of the of the brand, right? And of little book and um you know being master distiller. I think this is his invitation to them saying, like, look what I can do, trust me, and you know, them trusting him and letting him innovate, letting him, you know, do really the best of both worlds, take on, learn, absorb, and apply all of those generations of knowledge and um experience and all of that legacy, right? But also add new flair, add new touch, add new innovation, right? And I think he's doing a good job of that. So I think it's an invitation to them um to accept that.

SPEAKER_01 52:06

It's so interesting you bring that up. Because Makers is a part of the beam family. And when I went to go with Tipsy to do the barrel pick, we got to do a tour and got to talk to them. And Makers is very, very, very proud of we put all of our barrels, we put all of our bourbon in the barrels or white dog in the barrels at this proof. All of them stay at that proof point. All of the warehouses, rack houses that we have, they're all the same style, they're all the same temperature, they're everything is the exact same. And I remember asking the the galler was leaning and saying, Well, have you guys thought about doing something different? And it was almost like I asked if I could shoot her dog. Like it was like, Well, how dare you? Like, what why would why would you do that?

SPEAKER_02 52:57

Or did you even think about that? How dare you suggest it?

SPEAKER_01 52:59

She made the counter like, well, that's our that's our seller series. We don't do anything. Like, we we have our seller series, we have a cast strength, sure. But it's only around 110. All of them have to be around 110. So even the cast strength is normal. And then you've got your your your store picks. So, like, what what more what more would you want? Like, that was kind of the thought process of like, why would you want to change anything else? Yeah, and I look at them being owned by beam, like in the portfolio, but it's like different.

unknown 53:31

Yeah, right.

SPEAKER_01 53:32

It's all it's almost like like the invitation was hey, play around with what we have at beam, like just at beam, play around with what we have. Makers mark, they're like don't yeah, makers like don't touch us, don't do anything.

SPEAKER_04 53:43

Why would we sing that? We're singing the old rugged cross again and all fly away. We sing out of the heavenly hymn, heavenly highway hymns. That's what we sing out of. I don't want to hear that as the deer crud. You know what I mean? That's what it was growing up for me.

SPEAKER_03 54:00

Now I was as the deer's old. Remember that song? That's an old song now. But when I was growing up, they're like, we don't use drums in this church, we use a piano and an organ. Yeah, we don't sing them them contemporary songs. Yeah, that's makers mark. How dare you! How dare you bring that as the deer in here?

SPEAKER_01 54:20

And it's so fascinating to me because you take the idea, Cody, of like maybe this is an invitation from them of like, do something. Like, don't don't change us, but like innovate, like have fun with what you have. And like the the confidence that they had in him at this point of like, do do something. Like, we can see what you have. Like, that is so that's as a 30-something, I look at that and go, that's that's incur that that's empowering and that's encouraging. Of like, holy crap, like we're talking to like a billion dollar, oh, well, it feels like a billion-dollar company at this point of like, we're gonna we're gonna trust you to make what you can and innovate and be something different. And you also think about like Chris saying, well, it's a young generational family at this point. He's the eighth generation. Like that seems like that seems so deep at this point of like eight generations, eight generations, but then you're like, yeah, it's not 20 deep. Yeah, it's not 20 generations, but eight. It doesn't feel that well on the rest.

SPEAKER_04 55:22

Eighty found that much because the the seventh and the sixth are still live or whatever.

unknown 55:29

Right.

SPEAKER_01 55:30

I mean, I it doesn't feel that doesn't feel that it doesn't feel that old, it's it's like it's eight generations deep now of like passing on one thing to the next, but not just passing on knowledge, passing on a passion that is either learned or already there. So for Freddie, it was a thing of like, we want to make sure the passion's not just learned, but there. And you're gonna learn everything along the way. And if at the end of it you come back and say, you know what, dad, this isn't my thing, no harm, no foul. You can be on your way, we'll figure out what's next. But for you to come back and say, I know that I'm not I'm in line, but I'm not in line yet. So can I start this? Can I do little book instead? Like I I know that down the road, maybe this will be uh, you know, the another generation that I get, but I'm not there yet, and I recognize that, and that's fine. So can I do my own little project at the in the meanwhile, kind of thing to innovate and help change and help see what could happen next? I I I know we talked a lot, a lot, I've said a lot, and we talked a lot about it. I appreciate that immensely for for being like as a huge distillery to say we're big, we recognize, but we could also do something else. That's really cool to see.

SPEAKER_05 56:57

Yeah.

SPEAKER_02 56:58

Because it's easy to just stay in your lane, keep doing what's making your money, and just never deviate from that, right?

SPEAKER_04 57:06

When people think like, well, it's not that big of a deal if they fail, but like it's still a lot of it's a lot of revenue lost if they were to go full scale with something that doesn't do well on the market.

SPEAKER_02 57:16

Like it's all the time of like marketing, the bottle design, the you know, all the distilling, the yeah, the product that's been aged. And yeah. I mean, there's 15-year-old bourbon in this. Yeah, if it doesn't do well, that's wasted.

SPEAKER_01 57:31

You you mentioned that it's it's wasted. When I when I did the tour, one of my favorite moments on this tour was Fred and Freddie were they jumped in, they took us into the rack house. And of course, Mary and I were like one of the first ones in because I was like, let's go! Like, I gotta be front row seat to this, right? And uh, so I'm like right behind Freddie, and we get there, and people are still kind of like they're making their way down there, and it wasn't like a ton of people, it was like 20-some people, so it's they're just taking their way or taking their time, looking at all the barrels. And so um, I'm at where we're supposed to be for a tasting from a barrel, straight from a barrel, and against this wall, they've got anywhere from I think he said it was anywhere from two to 18-year-old bourbon just sitting there and barrels. And it's him, it's Freddie and Fred. And Freddie looks at me and he he like kind of nudges me and he looks at his dad and goes, Man, we should have pulled one of these barrels down for this. And I'm like, Can we? Like, I'll I'll help. Like, I'll get a bunch of people. We can pull this down. And uh Fred was like, Yeah, that's not that's not gonna happen. Like, we we gotta keep those there. And Freddie like looks at one of them and he goes, We how how old is this one? Like to his dad. And his dad was like, That's that's like the 18-year-old one. Like that, that's that's a really old stuff right there. And he goes, Oh crap. And his dad looks at me, he goes, What, why? And this was when this is right around the time when they were doing uh Bardstown had like a big celebration where they pulled together Bardstown distilleries and blended into one bottle. And they said from each distillery, like, give us something, like give us something to be able to blend into this. And he goes, Crap, I I'm pretty sure I pulled from that one for this. And his dad goes, You did what? He like shakes it and he goes, Yeah, I definitely pulled from that one, dad. That we used we used that one for the Bardstone one goes, that's gonna be some really good bourbon. Oops, oops, yeah. You talk about like an oops, and it wasn't for Freddie, it's not a thing of like age, it's like what's gonna taste good? Like age matters, sure, age matters, but like it does and it doesn't. Like when it's ready from there because he tasted it and was like, This is good. So it's funny when you're like, yeah, a 15-year-old could have gone really bad. He's done that several times where he's like, uh, pull from this and go, oh crap, how old was that? Like, which one did I pull from? Oopsie moment. Okay, we have a price locked in. You can't do that, yeah. Okay, so we got chapter six coming up. I'm very curious about the name because it reminds me of oh, so chapter sorry, chapter four was not to the finish. Chapter four was the lessons honored.

SPEAKER_04 1:00:23

Lesson, that's right.

SPEAKER_01 1:00:24

Same, same, same concept though. Yeah, uh, chapter six is why I bring that up, is chapter six is actually called to the finish. To the finish. But they but it's a finished one, so that makes sense.

SPEAKER_02 1:00:35

That makes sense because when you said that earlier, I was like, he didn't go with that kind of name. I was like, first of all, that's that was not finished, and then he didn't use like that kind of name for the one that is finished.

SPEAKER_04 1:00:46

I was pretty sure that Nick was wrong when he said that, but I just didn't say anything.

SPEAKER_01 1:00:49

Well, I was thinking it's like that sounds right, and then I was like, I just never said anything.

SPEAKER_04 1:00:53

I was thinking I was pretty sure it's it's there was something about Amish, like lessons honored, yeah. Lessons honored that makes sense.

SPEAKER_01 1:00:58

Road home was chapter three, lessons honored was yes, but chapter six is to the finish, and it was not his finished product. Like, I'm done.

SPEAKER_04 1:01:07

But still, lessons honored. Well, without getting back into it, I just think it means the same thing. That could be the in the close of that bracket of books, yeah. But anyway, we will be back on another episode with Cody. With Cody. That's right. He's hanging out for the next for the next uh to finish out this series. So to the finish. To the finish.

SPEAKER_01 1:01:28

To the today. We'll see you then.

SPEAKER_00 1:01:36

Thank you for listening to the body advanced. If you want more great content and other perks, be sure to support the show by clicking the link in the show notes. We can be reached on our website, whiskey tasters on the within ideas for the show. Thanks again.