Neeley Family Distillery!

Transcript

SPEAKER_01 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. Oh 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_03 0:28

I have a buddy at work that was like just randomly came up to me and he was like, sorry, you guys did car do? And I was like, Car do. And he's like, on the podcast. And I was like, oh yeah, cardew. We did. And I was like, How the hell do you know it? Car, and then he goes, Well, when I was in Scotland last with my wife, that was one of the four distillers we went to. And uh I said, No shit. And he said, Yeah, he goes, I didn't know anything about it. And then we pulled up and I saw Johnny Walker on their sign there. And I said, Oh, I know that, you know. And I said, What do you think? And he goes, I had he goes, Not only did I go there, he goes, the bottle I bought is the same exact bottle you guys did on the podcast. He goes, and that was my favorite and most expensive bottle I got at in Scotland. So like he was a fan. And he's he goes, I'm not, I don't like scotch, but I did like that. So and he said it was a really cool, it was a really cool um distillery. Yeah. So I was like, well, how about that, man? I think that's that's a good intro. Welcome everybody. Welcome. Yes. Audio neighbor. Come along with us on this conversation. We're smoking and we're drinking and you are listening. And that seems like a fun time. What are we smoking? We're smoking something brand new, right? Fusilier's ration? Fusilier's ration, which is how you say it.

SPEAKER_01 1:50

I'm surprised you know what that is, right? A fusilier?

unknown 1:53

Yeah.

SPEAKER_01 1:53

I'm gonna guess it's a gun.

SPEAKER_03 1:55

I I figured you would know this.

SPEAKER_01 1:56

You would think it's a history kind of thing. It is a history kind of thing, and it looks like a musket of some sort.

SPEAKER_03 2:01

Yeah, that's like revolutionary war type type, but I think he that was a position, a soldier's position. So you like you have like a grenadier, you know what I mean? And uh you have this and you have that. I think a fusilier was like a rifleman, basically, or something like that. I don't know. Uh we'd have to Google it. But I think it had something to do with more like the Civil War time of military. Okay. And um, I don't know the story behind why he picked that name for this, but it was Russ Olett, the guy from Hearth Home, Pipes and Scars. Um this was his um that he that people really wanted him to do bangles, bangle slices, which was a really, really, really popular storied legendary blend way back in the 70s or something, and it went out of circulation, and everybody was it was one of those like sugar barrel, and and you had uh you know um Balkan Sabrani and all that. Like these blends that went out that people kind of like you know, we want these back, we can't get these back. These are legendary blends. So he was tasked with making a new version of bango slices based on all solely on his palate. So he like made this based on how he remembered it tasted, which is pretty cool. And then I guess he hit the nail right on the head, as far as that goes. Um, it's an English blend with a little Cavendish and stuff in it, and I will say it smells delightful.

SPEAKER_01 3:27

It does smell very nice. What do you think about the room note over there?

SPEAKER_02 3:30

So I like the tobacco before you lit it up, reminded me of uh we'll try to get that back. Steve's having mic issues. Uh it reminded me of almost like uh mesquite wood.

SPEAKER_00 3:47

Yeah.

SPEAKER_02 3:47

Or like hickory. Yeah, yeah, yeah. Yeah, like like I'm I'm the smoker, like we're using that. Like the smell is what it reminded me of. Once you guys lit it up, though, it's like more the room note is great, but it's more like peppery kind of kind of feel.

SPEAKER_03 4:01

It is, it is, it's more like a uh It reminds me more like a dry English.

SPEAKER_02 4:07

Yeah, so it reminds me the tobacco before you lit it up was the smoker, the wood going on the smoker. After you lit it up, it reminds me of like a stove, indoor stove to heat the house kind of thing. Like what my grandparents used to have in their house. Wood burning stove. Yes, yep, like it's been burning for years, you know, it's the smell that has kind of stayed in the house kind of thing.

SPEAKER_03 4:27

Right. This is it's less incense English and more like actual camp fire wood or or really wood-burning stove uh uh English. So so yeah, he made this uh for bangle slices. Now there is a bangle slice that came out, like an actual branded bangles, which is probably this with the bangle slices label. I don't think he makes this specific tin anymore. And also, on top of all that, this tin is like over 10 years old. I've had it in my cellar for a hot minute, yeah.

SPEAKER_01 4:58

So uh a fusel and uh a fuselier uh is a type of infantry soldier, so you're right. And the fusel is the type of rifle, it's a flint lack rifle. So you nailed it on, dude. I was dead on.

SPEAKER_02 5:12

Does that have anything to do with fuselage? Or is that different?

SPEAKER_01 5:16

I think that's a car thing, isn't it? Fuselage is totally a car part. Yeah, so this is pre-car.

SPEAKER_02 5:21

Pre-car I mean the fusel, fusel, like right. That's what you're saying is fusel. Fusel, yeah.

SPEAKER_03 5:27

So it could be fuselage and a fuselier. Yeah, two different things, my man.

SPEAKER_01 5:32

One lodge is one leer. I don't know. It could be the way that like it's a flint lock and it's you know like a little explosion. It could be a lot of things.

SPEAKER_03 5:38

I wonder if the fuselage came from the mechanism made in the fuselier.

SPEAKER_01 5:43

I'll watch that. They were mostly the they were mostly British soldiers, British and Scots. British, okay. So this is pre maybe used during the revolution. Yeah, revolutionary war problem. And that's all those guns look like. It is, yeah, yep. They're yeah, they're muskets or uh footlocks of some sort. Which is what it's on there. Like those reenactments.

SPEAKER_02 6:04

Which is kind of funny, uh that just pairs in my mind the old school kind of thing, because we've got nearly family distillery bottle of theirs. And did you do you did some research on their a little bit, yeah.

SPEAKER_01 6:16

They they've got some they've got some history. They do, and they've they've they they have a lot of history for the family, uh but uh shorter history in terms of a distillery, uh, just because they they waited a little while before they decided to to go legal. Um so they continued to make make stuff illegally.

SPEAKER_02 6:39

The the the illegal stuff reminds me of the fusel.

SPEAKER_01 6:42

Yeah, I love that. So there's 11 generations of people, but only one that's been distilling legally.

SPEAKER_02 6:47

So their story makes it sound like they would have been doing moonshine during the Civil War.

SPEAKER_01 6:53

Or before that. Yeah, before that, even. Yeah, we're in the 1740s. That's like revolutionary wartime, that's pre-revolution, 1776.

SPEAKER_02 7:04

So that's maybe they were making moonshine for the fusel.

SPEAKER_01 7:08

Maybe, yeah.

SPEAKER_03 7:10

Yeah, they were probably smoking this tobacco and well, not this tobacco, but they were probably smoking tobacco and uh drinking moonshine from this family. And they're like, the British are coming, the British are here. What do you think? They're here, and they've been here. What do you think we are British? They got so messed up on moonshine. The British are coming, dude. We are the British.

SPEAKER_01 7:35

We are the British.

SPEAKER_03 7:36

Who told them?

SPEAKER_01 7:37

And honestly, they're Scots. I mean, they're probably Scots, uh, which means they were probably loyalists, they were probably fighting on the for the for the uh for the crown. Yeah, you probably didn't know. So uh most Scots were, yeah. So as much as they as much as they hate England.

SPEAKER_02 7:52

I was gonna say, did they have a choice in that one?

SPEAKER_01 7:54

Or well, they just they they've already lost against England pretty pretty handedly. We're just gonna fight with them. But yeah, and they just decided, you know what, we we escaped them, and I just don't I have nowhere else to run. So we have no more energy for this. Let's just do it. So we're just gonna join, and it'll be slightly better. It'll be okay.

SPEAKER_02 8:14

Yeah, we we've survived, we will survive again. Yeah, yeah.

SPEAKER_01 8:17

Meanwhile, the French were like, we'll help. Right, exactly. There are other Armin Indians in the in Kentucky and doing their thing. Uh yeah, so yeah, 11 generations of these guys going back to the 1740s, and then right now, this is the first one that's like I said, the first first generation that's legal. Um, and you've been there, right? Nick, yeah, you once or twice. I've technically been there. Chris has been there once. Yeah, Chris has gone to the restroom there.

SPEAKER_02 8:44

We went for restroom and then uh went back to grab last year? Well, because last year we did the finishings. So last year went back and grabbed um two of their finished bottles. Only one we used for the club. Um, but during that time I got to try all that was there, and the guy was like, Hey, you want to take a tour? It's cheaper. And I was like, I'm good, I've got other things I gotta do. And then I got thrown onto the tour. So um volume until that happened, just get wrapped into it. I just kind of got wrapped into it.

SPEAKER_03 9:15

No, no, you you want the tour.

SPEAKER_02 9:17

Yeah, uh, it was like you're you're doing it. That's that's fine. It wasn't a question, yeah. Exactly. Yeah. Um, but they their story is super interesting. I mean, they I mean they date back way back when, but then they also have family war history going on between families. Uh did did you hear anything about this, Steve?

SPEAKER_03 9:38

Like rivalries, like the Hatfields and McCoy?

SPEAKER_01 9:40

Yeah, something like that. Yeah. I did not. What what do you what do you know about it?

SPEAKER_02 9:45

Uh they from my understanding, and they share this at the distillery, even they like the pre-tour, they they talk about this. But uh they've got history beef with other families, uh in the the crick that they used to live in, the the little like the knob. The hollow the hollow, yeah, yeah. The hollow. Maybe that's the best story, the holler. Uh, to the point where they had like a shootout between families. Sounds like not even like a duel, but like literally like they just showed up and just got upset with each other and started pulling out guns and shooting each other. Um, and I think the the sheriff or whoever it was got involved, and by the time he got involved, there were like bloodshed four that went to the hospital and one dead out of this kind of thing. So like they had some beef with with yeah, like a legit feud with each other. Um But was it over whiskey or I think it was over their moonshine, if I remember over the recipe? Yeah, well, I think it was over like their territory and like probably selling it. Yeah, had a lot to do with their moonshining days, illegal days, uh, which probably didn't help. But I guess one of the families was good friends with the sheriff, uh, whoever it was. And so they they kind of like didn't buy them out, but are like, hey, we we didn't really start this, so like it's okay, right? Like we were just defending ourselves kind of thing.

SPEAKER_03 11:08

The way you're describing them, I so I just started watching a new show called The Outsiders. Have you seen this? I haven't. It's from it's you know you remember the Remember the Titans?

unknown 11:19

Yeah, yeah.

SPEAKER_03 11:20

The quarterback in that uh movie, the main shine? No, no, no, not that quarterback, the other quarterback. You know that guy? The preacher? Uh no, no, not the preacher. Maybe he wasn't a quarterback. Maybe he wasn't a quarterback. He's the guy that like gets hurt, but then he's fine at the end. Anyway, that actor, he was also in Sons of Anarchy. But he's in this show called The Outsiders. He's got long hair and a beard. Anybody listening that knows somebody's gonna know what I'm talking about. Anyway, um but I started watching this, and it's basically these people that have lived up in the holler on the mountain uh for, you know, hundreds of years, uh, a family, basically. And there's like legit families that do this, but it's you know, modern world and the coal companies trying to get them to come down, but people are afraid of them because they've been up there for so long, and and it's like they have witchcraft almost because like how do they live on that mountain for all those hundreds of years? And they have their own customs and and and language and everything else, but they also make the moonshine, or they call the feral wine, um, and and the moonshine legitimately does like it's so crazy, and the recipe is so secret that it does like make people do things and see things, and it's like magic moonshine, basically. Um, like somebody got murdered because they drank some of the moonshine, because they thought that were they drunk off of this? They were drunk, yeah. But then like they thought, like it was actually a kid killed his dad because he thought he was like a bad guy, or it was but it was basically the the moonshine's fault, legitimately. But the way you're describing the Neeleys, I'm seeing more of these mountain men like in the hills.

SPEAKER_01 13:01

Oh it gets even more interesting. When I look at the pictures on their website and stuff of just the family, like they are moonshiners. Like, that is exactly the image textbook. The the the image in your head of a redneck moonshiner is this a mountain man, a hillbilly. And so they're more hillbilly, like more more redneck, not not really hillbilly, but redneck.

SPEAKER_02 13:25

To the point where I think he went to uh the dismaster distiller, head distiller now, who helped start the the distillery. Yep, went to Kentucky University, KU, I think. Yeah, KU. And the way that he got through school and paid for school, Chris, was he made his own moonshine during the week and sold it on the weekends to frat parties. That's awesome. And his dad was in on it too. His mom didn't know about it. They're shiners, dude. And his mom found out and got his dad in trouble for it, I guess.

SPEAKER_03 13:58

What's what's crazy is in a world, you know, full of beer and uh other spirits like whiskey and whatever, like legit, there's always a place for people to want and not just moonshine, but like that kind of moonshine, like like illegal or non-branded, real moonshine. Real in a jug. Somebody made this. There's always a market for that. People and people want to drink it. You could have, you know, like expensive bourbon at your disposal, and you're like, oh man, let's drink this moonshine. There's like something about it, you know, that it's interesting that you know he was able to sell it. It doesn't surprise me because people are always in the market for that.

SPEAKER_01 14:33

Yep. My uh I have a cousin that makes moonshine, and he uh him and his wife will sit and drink that every night. Like that's their that's and like they'll go and spend the money on on good bourbons or or whatever else, and and they always turn back to their own shine, and they'd rather do that. It's what than they than the bourbons. It's theirs, they they've kind of dialed in the recipe that they like. Um, I've had it, it wasn't great. But but but it's moonshine, but they like it.

SPEAKER_03 15:03

Like, you know, well, and then moonshine hits you differently. It's kind of like different spirits hit you differently, you know. It moonshine hits you different than like anything else.

SPEAKER_01 15:12

It's a he does a combo of uh of a of a corn mash and a sugar mash. And so he does a lot of sugar mashes and and does it just that way, and uh that's that's their preferred method, is the sugar method, um, whatever the hell that means. So, but there's no grain in it, it's just sugars, and so yeah. Um, and I've had like I said, I've had it, and they have tried adding some chips or and stuff to it, and that does alter it. Um, and honestly, for the worse, like it it's it's better as white dog. You're not you're not drinking it for the dog. It just could be just that you know they they haven't quite dialed in what those and because they they like the white dog too, so they haven't really messed around with that as much.

SPEAKER_03 15:55

Um there's a moonshine that tastes better than others, but you're you're never drinking it for the taste, but there is some that taste better than others.

unknown 16:02

Right.

SPEAKER_02 16:03

I do find it interesting. So they came from a moonshining background. Heavy mooning. Yeah, nearly came from a heavy moonshining background. And again, they love to say that they this is the 11th generation, but the first legal generation. It sounds like they're like one of the oldest moonshiners. They well, I mean, they're up there. So when we were there, Chris, I don't know if you remember seeing their um oh crap, what uh has the wormwood typically traditionally has wormwood. Oh, absinthe, absent. So they they make absinthe. Which I think for moonshiner makes sense, like it's more of a clearer spirit.

SPEAKER_03 16:38

But it's more of like the hallucinant, which is kind of like what you get with the moonshine and the lore of the moonshine with the lore of the absinthe.

SPEAKER_02 16:45

They won an award last year for like one of the best absinths, like for craft distilleries.

SPEAKER_03 16:50

That's interesting. We talked about this. We really need to have an absinthe. We do not like an expiry, like the full experience.

SPEAKER_02 16:57

But name another craft distillery that like they get an award for the best something other than whiskey, like other than bourbon. Oh, I see what you're saying.

SPEAKER_03 17:05

Like even any other spirit, yeah.

SPEAKER_02 17:07

Okay, like other than vodka.

SPEAKER_03 17:08

I mean, okay, everyone tries to make vodka to to survive, but like I will say though, is that with absinthe, there can't be too many people that put in for that award. So your chances of winning are higher. Yeah, don't know how many do it.

SPEAKER_01 17:19

Yeah, and honestly, there's a lot of times it works the opposite way where they're famous for a different spirit, and then they join into whiskey later. Um, it's uh yeah, sometimes vodka and gens and stuff, but like we're gonna talk about another one that's big in rum, you know, and then they got really no rum.

SPEAKER_03 17:37

What's that one uh from Iron Vault? They do it, and then a few other places is another thing. Like not many people doing it, so like if there is an award for that, fair, you know, your your chances of winning are better. And if you have a good AquaV, I mean, probably gonna win. But yeah, that's interesting. So neally, so when you went there, were there neely people there?

SPEAKER_02 18:00

So the family was not there when I was there. Um, but it's a be oh so when you and I went, we should have tried to take a tour do something. We didn't have the time, but yeah.

SPEAKER_03 18:10

We didn't. We were on like a 15 or 17 hour drive.

SPEAKER_02 18:14

We're talking like crammed into slightly bigger than what Iron Vault is, but everything is all like traditional. So traditional to the point where like they have their um they have their fermenters that they use. I want to say they've got four or five cypress wood fermenters open air, so that just line the back wall. That it's beautiful. You walk in and like they take you up and like let you see all of it and do all of it. Um like they've got all their stills, are still like the old school style stills, so it's very like moonshine-esque, old school style-esque feel.

SPEAKER_01 18:54

All pod stills, all pod, yeah.

SPEAKER_02 18:56

All I mean, just beautiful. Um, and then they've got their Rick House, cracks me up because it's like a separate building from the rest, but they've got, I mean, they've they've got a lot stockpiled away, just sitting back, aging, and getting ready to be put out. So, like they've got for being as young as they are. I don't remember when they got officially started legally, legally young. Um, but as young as they are for like legal-wise, they've actually done quite a bit. So, how long have they been doing actual whiskey?

SPEAKER_03 19:29

Quite a while. Okay, so before they went legal, they were still they were making whiskey, not just moonshine. They were making actual whiskey.

SPEAKER_01 19:35

Yeah, 2015 is when the distillery opened. So they've been, you know, at least doing it since then. They came out with whiskey right away. Um, since they came out with a whiskey right away, you could probably assume that they'd been making it for a little while, uh, to to um to kind of figure it out a little bit. And so I'd say probably since early 20, early 2000s, maybe before then, but honestly, it's a lot harder to have a market for uh for whiskey that isn't legal, right?

SPEAKER_03 20:06

Yeah, like you know, it's so it's funny that people bourbon people will buy moonshine that's like you know, non-branded like in a joke, but like the idea of buying bourbon like that is kind of like not the same.

SPEAKER_01 20:17

Isn't that weird? Yeah, but also I think the people that are making moonshine are probably not willing to wait four years. No, they're not gonna age it.

SPEAKER_03 20:24

That's the thing, they're not gonna age it. That's why I was wondering. Is bourbon for them a fairly new product?

SPEAKER_02 20:30

I think it is because uh do you remember Hidden Barn? Hidden Barn sounds so familiar. Here's the bottle. You'll probably recognize it off of the bottle.

SPEAKER_03 20:39

Oh, yeah, yeah.

SPEAKER_02 20:40

Yeah, so that's them. That's theirs. Okay. But they brought in a blender. Name for them, Hidden Barn. So they brought in a blender to be able to do all that. And I think mainly because you don't blend moonshine. You don't really age it, you can distill it like you put it in the jug and call it a day.

SPEAKER_03 20:58

Yeah.

SPEAKER_02 20:58

So they brought in um um like a master blender to help with them for a while. They brought about hidden barn, and that's actually where like you can find hidden barn in Indiana, you can find hidden barn in outside of Kentucky. This neely, their neely family products that actually have neely on it, you can't find. They don't distribute that out. You have to buy them there, you have to go there. So I think they utilized them being young, them not knowing blending, but knowing how to distill. I think they utilized someone else, which is great, to blend for them and then use that product to get them out while they learned about blending, while they learned about what works, what doesn't work. Um, they've done a ton of experimental stuff. Like we we had one of the podcast of the episode's gone, but it was a four-grain that they did that had oat involved, which was okay, it was good, but there was it was like there was something missing in that bottle. You guys weren't not you were not a big big fan of it.

SPEAKER_03 21:58

Is so do they have many products? The Neely products. Is there many of those? Yeah, with Nealy.

SPEAKER_02 22:04

They have a lot of Neely products, but they are um so the Jet Brothers is another one of theirs, which is the finished. That sounds like that was the finished one. That was the lineups that they do. So they got Hidden Barn, which is what they kind of got their name set for them outside of the state. Jet Brothers is what they use for their finishings, uh, which they're looking to do in a Mezquel finishing, by the way, Chris. Ooh, a Mezquel. Yeah. Um then they've got for the longest time, they just did nearly as their name for all these experimental, like pint-sized bottles. This last year was the first year I saw them put out a full fifth under their name. And it's like they've finally got the recipe dialed in, they finally got the blend out. And now they've got their name set in stone of like this is what we do. And it's no longer sold in pints, these are sold in fifths that we have today.

unknown 23:02

Right.

SPEAKER_02 23:02

Um it's a full bottle, full on bottle. I think it's a single barrel.

SPEAKER_03 23:06

I was gonna ask you to read, yeah, because I'm drinking it and I'm like pretty impressed.

SPEAKER_01 23:11

Yeah, I want to see what the specs are because I have no idea. It's I mean, they've come a long way. I don't know that they tell you a lot of specs. Oh, yeah, they do. Um, it looks kind of like a like a shine. Oh no, this is the four-grain. Bond.

SPEAKER_02 23:24

No, yeah. This is not the four grain. This is, I think, is a six six-year-old single barrel, I think.

SPEAKER_01 23:30

But it is a single barrel. Balin Bond. Is it Balin Bond?

SPEAKER_03 23:37

Sorry, I was looking at this. Um let's see. Single barrel. 105.1 proof, which is surprising. I thought it was higher than that.

SPEAKER_02 23:45

Yeah.

SPEAKER_03 23:46

Six years old, weeded. It's got the yeast, the barrels, it's got the barrel character's got all the everything's on here. It's age six years. It's got the mash bill. You want the mash bill?

unknown 23:56

Yeah.

SPEAKER_03 23:56

Corn 66. Wheat 25? I am very surprised. And malt nine. This is very, this is a conundrum.

SPEAKER_02 24:05

Does it give you yeast strand or yeah.

SPEAKER_03 24:07

Uh yeast strand is A-1.

SPEAKER_02 24:10

So this is another one of those. When they were doing the four-grain like experimentals, they don't just do grains, they also do yeast strands. So they I mean, they're experimental with what works and like what can we put out that changes something that tastes good.

SPEAKER_03 24:23

Well, I mean, yeah, because they're boasting 11 generations of distillers, which I love. I love that, which means of moonshine distillers.

unknown 24:29

Nice.

SPEAKER_03 24:30

Well, they got a lot written on the back. They got a lot written on the back. I'm trying to figure out tiny writing. What I'm trying to figure out is there's a picture of the still on the front, yeah, which is very moonshine-esque.

SPEAKER_02 24:40

I believe that's a picture, a resemblance of the first still that they had.

SPEAKER_03 24:44

I can't read. There's a there's a pistol on it, and then there's some writing. And I think I'm getting old enough that I can't read that. I used to be able to read something like that, but I need I need glasses at this point. There's a pistol on it? Yeah, and then there's some writing. It looks like something bottle and something. It's incursive. It is incursive. That's what makes it. It's very tiny. Did you see that? It's like I'm guessing that's on their actual still because they put it on their like size of like it's not for you to read. You know what I mean? Basically. Old brownie is what I almost think it says. Old brownie. Old brownie. Well, it could be brownie. It's a pistol. Well, it could. But I'm I'm just wondering what that what is what's that about? The pistol. That's some sort of security.

SPEAKER_02 25:22

I'm guessing it's the fight. The the yeah, the shootout.

SPEAKER_03 25:24

It could be the shootout.

SPEAKER_02 25:25

Yeah.

SPEAKER_03 25:28

And that's pretty cool. It's a it's a hidden thing because they're not really showcasing it. No, I think that's you would not like I picked up on it, but I don't think people would really go, what is that?

SPEAKER_02 25:37

Talk about showcasing, they don't showcase at all on their product or what they do because apparently they have their own podcast too. That uh the the master distiller and I think it's all family, like sisters involved. But I didn't know about it. I talked to them about the podcast, and I'm like, oh, they would be all for it. They have their own podcast they release. I was like, what? That's interesting. What is it? I don't want to know about what is going on. Like, nothing is talked about with these guys.

SPEAKER_03 26:04

Do they have do we we probably don't know? Do they have any like routes to Scotland? We don't know. And Neely. You think Neely, like you think McNeely. I've known McNeely's, like, but it's just Neely. But they might have dropped the Mick. Isn't McNeely also from uh Letterkinney?

SPEAKER_02 26:24

Letterkinny. Yeah, isn't one of the guys named McNeely? McNurry McMurray. McMurray. McMurray. McMurray.

SPEAKER_03 26:30

McMurge. God, I love that show. Up there. McMurge. How are you now?

SPEAKER_01 26:41

But yeah. What anything else? Did you find anything else, Steve? I didn't. A lot of their stuff, it all goes back to their moonshining days. So there's lots of history around just the family and various stories about the family. It's all just on their website like that. Because they're so small, not a lot of people have interviewed them or anything like that. So there's not a ton of like history about them that isn't just like on their website.

SPEAKER_02 27:05

Um but sticking to like a small like moonshine feel, yeah, they are literally in the backyard of the Kentucky Speedway.

SPEAKER_03 27:14

Like they are. Like a dirt road Kentucky Speedway. Yeah. I don't want to like people had to think about this as like junk. It was actually really nice, really nice looking. Small. But we didn't just went there to go to the bathroom. We did go there to like check it out. But then we were like too busy and it was too too much of a weight. There was a lot of small place that we just kind of hit the restroom and left. But it was really tiny. And it like the way that you described it just there was perfect. Like it is, you could miss it.

SPEAKER_00 27:42

Yes, you really could.

SPEAKER_03 27:43

And the sign for it is like really kind of it's interesting. And it's not it's really out of the way from like the this like the bourbon scene.

SPEAKER_02 27:51

Oh, yeah.

SPEAKER_03 27:52

For Kentucky.

SPEAKER_02 27:53

I mean, you drive right past it.

SPEAKER_03 27:54

Well, you see the sign for the speedway, and then you see like the sign for McNeely. It's like right there. Yeah, it's interesting. Well, I I do want to talk about the flavor for a minute and what we're what we're drinking. Um if you had asked me before I looked at this bottle like what the mash bill was, I would not have said that much weight. Not anywhere close.

SPEAKER_01 28:17

I agree.

SPEAKER_03 28:18

And if you were to ask me what the proof on it was, I would have thought it was closer to 110. This is 105. And in a good way, I like it. It's not bitey. I don't want people to think that I but it tastes uh it's it's punching above its weight. It does, and that must be all flavor because I'm equating it to like strength of the actual spirit, but it's really just flavor. Because the I mean that's proofy for a lot of people, but for me, that's like very not proofy. What is the proof on this? 100?

SPEAKER_01 28:51

105. 105. See, I don't get a lot of proofiness from it. Like 105 sounds feels about right to me.

SPEAKER_02 28:57

I'd actually go less than 105.

SPEAKER_01 28:59

I know, I would too. I like it doesn't punch me at all.

SPEAKER_02 29:02

Here's the thing that I would change. Yeah, is instead of wheat, I I it drinks like a rye. Well, that's like a high rye almost.

SPEAKER_03 29:09

Okay, I'm getting at I that's what I'm equating to the proof. Uh because it's not rye.

unknown 29:13

No.

SPEAKER_03 29:14

But it's if if I mean, tell me if I'm wrong. It feels like it's grabbing you by your Adam's apple, right? Yeah, yeah. So that's what I get. I usually that's that's where the proof shows up for me, other than like the actual physiological effects of like the up and down burn from your stomach to your, you know, which you get from time to time with proof. But for me, most of the time I can feel proof based on it feels like it's grabbed, somebody's grabbed my Adam's apple and kind of tugging it a little bit. Um, and you'll get that same kind of sensation with rye a lot of times. And we've talked about that, the differences between the two. But drinking this, I can tell on the flavor, it's not a rye. Um, I wouldn't have thought there was that much weed in it, but I didn't think it was a rye, but I thought it was proof. Okay, it's not rye, it's got to be proof. Well, it's not proof, it's not rye. So what the hell is it? Right. You get what I'm saying? I don't know, but there is something pulling at my Adam's apple, and that's a lot of flavor or something from coming from not the two places I would have expected it. So I don't know what that is, but it's damn good.

SPEAKER_02 30:13

What's interesting is the smell isn't dusty corn. No, it's it's wheat. It smells like the nose, you mean? Yeah. It smells like like fresh wheat almost, you know, like or dried out wheat. Yeah, but it doesn't drink like a wheat.

SPEAKER_03 30:28

The nose and the flavor are different. Two different things, very different things. It would be like trying to equate like fresh water and ocean water. They're not the same thing. They're not the same thing. They're just not. Um, but they're both water, but they're not the same thing. You know what I mean? But um, what I can't get, what I'm not getting in flavor, and I or I don't know, I the wheat. That's a lot of wheat.

SPEAKER_01 30:50

It's a lot of wheat. That's a lot of things. It is a lot of wheat. It's a fourth wheat. Right. I do get like I get some of like the buttery notes or whatever that you get with like wheat.

SPEAKER_02 30:58

It's not creamy, what you would expect for wheat.

SPEAKER_01 31:01

Right. Yeah, yeah. And it's not super sweet. Yeah, I don't think it's sweet. Uh I get like like kind of a black tea sort of deal going on a little bit to it. Like an herbal, yeah, the earl-gray kind of a thing. Right. Yep. Um black tea. And I do I do feel what you mean with the Adam's apple thing in the back. Like it it grabs you at the very end of the finish, just kind of hangs out right there, and you can just you just know that you're drinking, kind of thing. Um fool you into like you're gonna feel your uh it doesn't for me, you know. Yeah, yeah. For me, it's it's muted, but it's just there, and it's and when it's there, it's always noticed, you know, because it's not always there. But you're right, at 105 with no wheat. I mean, we're all at a point where 105 is kind of that's your easygoing kind of proof.

SPEAKER_03 31:52

Right. When we've had many things around 110 that were way easier going than this, yeah. And that's what I'm saying is that this to me tastes around 110. And it's not. Uh but you know what's interesting, and it's not, but in its, you know, six years, it's actually very mellow. Uh it's it's got the age is right on it.

unknown 32:11

Sorry.

SPEAKER_02 32:12

There's only been one other weeder that we've had that's bit that's drink like this, and it was the William Dalton single barrel pick.

unknown 32:21

Yes, yeah.

SPEAKER_02 32:22

But we were all surprised it was weeded. We were all surprised it was weeded. In fact, the the conversation was I would not give this to someone that is just getting into weeded bourbon or into bourbon because it's right. Like this is not weeded bourbon, like this is not your traditional entry-level weeded bourbon. But along the way, this beats out I think the conversation was, and I would agree, I would say the same about this. This beats out Weller 107 when it comes to like a weeded bourbon, in my mind, because it has more of an oomph to it. It it takes you past being a weeder and into oh, maybe I like rye. Oh, maybe I like a different flavor.

SPEAKER_03 33:03

There's gonna be people that'll hear that and they're gonna go, like, no, they're sacrilege. Yeah, the thing about that is if you like Weller 107, that's great, and it is a fantastic whiskey. But the reasons you like that is because it's delicate and because it tastes and and and all that stuff. Oh, here. But if you're like us and like other there's other people that do want a little bit more of a mean streak, you know what I mean? That quote unquote like offensive. The there's people that want spice on their wings. Look, if you like to go and get honey barbecue on your wings, that's awesome. I like honey barbecue too, but I like really hot, hot, hot stuff. Yeah. So like I usually get the hottest sauce that somebody has to offer, and I enjoy that burn because it's something different, and I like it. And same thing. So you might like Weller 107 and be like, what are you talking about? Like this is but this isn't as good as that. But if you're the kind of guy that wants really hot sauce on their wings, it's because you like that difference. And that you would like something like this over that, is what I think Nick is. I think that's what you're trying to say, right? Yeah. Weller 107 is great, but that's like honey barbecue on your wings.

SPEAKER_02 34:14

Sometimes I want maybe I want Chipotle barbecue, like a Chipotle honey. Like I want a little bit of spice with my sweets, you know. Like I want I enjoy the honey barbecue, but I want something a little bit more. Like, yeah, I'm getting kind of bored with the honey barbecue, so I kind of need something else. Right.

SPEAKER_03 34:31

Or you're gonna want an appetizer or a dessert with it. Right. Because after a while, you can eat, I can eat 50 uh wings from B dubs. We've done it with honey barbecue, and it's fantastic. But after a while, you're like, it's the same crap. You know what I mean? Like, I've I've eating this is the 27th wing that tasted the same as the first one. You know what I mean?

SPEAKER_02 34:48

It's almost like changing up like, do I get blue cheese or ranch? Like I'm a ranch person with wings. And all of a sudden, okay, I want blue cheese. Blue cheese is fantastic. Yeah, but it changes drastically the experience.

SPEAKER_03 34:58

Well, the flavor problem with the 107 guys, look, I get it, but and maybe call me a glutton. But the problem is I would I when I open when I drink that, I drink all of it. Like I drink, like there's no stopping because it is very mellow and friendly and fun and good. It's kind of like eat opening a bag of something and you know, you can't stop eating it kind of a thing. Then you're like, I should put this away, but you don't, you eat the whole bag. Right. That's weather 107. But this you would not do that with. And I respect that when I get it. Like, I'm gonna have a glass or two of this and be like, I either need to move on to something else or I'm done for the night. Because it's kind of punchy, and it's so punchy for a wheat for a for 25% wheat. How? Yeah, that's amazing.

SPEAKER_02 35:42

What's interesting is uh you guys can't read the back Chris.

SPEAKER_03 35:46

A lot of writing. Uh I got tired. I actually three I originally looked at it and I was like, not gonna do it.

SPEAKER_02 35:53

So they limit themselves to three barrels per day of production.

unknown 35:57

Yeah, that is small.

SPEAKER_02 35:59

The very small batch. Um, they talk about the the pot stills, cypress open top fermenters, long fermentation times, and sweet mash. So they're they're doing a new mash bill every time, or a new mash every time. Yeah.

SPEAKER_03 36:15

Yep, they're doing sweet mash. Also, talking about the uh moonshiners, the six years is a long time for me. It is a very long time, and that's got all the color of a six-year.

SPEAKER_02 36:25

They also do extra air seasoned barrels. Extra air seasoned barrels. So for the barrels, what they do for like the I don't know if you know about this, very seasoned. So for the the wood that they use for like the barrels for the cooperage. Yeah, cooperage is the wood they use. They oak. They use oak, but then they also set them outside to let them season, get old. And there's different times that distillers have decided I want mine to be out there for X amount of time, or I want it longer or shorter.

SPEAKER_03 36:58

We haven't talked about what have you set them by the sea.

SPEAKER_01 37:03

They'll never dry. Yeah, they'll never dry.

SPEAKER_02 37:06

Very unique variable that does change. It definitely changes quite a bit.

SPEAKER_03 37:11

Ocean my ass. I've got to season this wood. Well, that's interesting. So open air seasoned as opposed to in a in a room somewhere. Yeah. Like like stifled.

SPEAKER_02 37:25

Or they let them sit out for a lot longer to let them dry.

SPEAKER_03 37:28

Rainforest open air seasoned that would be interesting.

SPEAKER_02 37:32

But would you take the American oak over there?

SPEAKER_03 37:35

Yeah, take the American oak over there, completely destroy the environment by doing it, but then but then call it like some sort of environment protection. Yeah. Give one percent to the environment. Yeah, we do something great, but we just destroy it and the other.

SPEAKER_02 37:50

Part of the proceeds goes back to the Amazon rainforest and preserving it.

SPEAKER_03 37:54

Speaking of maintaining or or restoring, so how much is this cost? And is it able, are you able to get it?

SPEAKER_02 38:02

No. This bottle's done. So this is doing that on the podcast.

SPEAKER_03 38:06

All these one and done. I'm I'm disappointed, and I'm sure other people are like, well, what the F? I mean, I can't even try. This is great.

SPEAKER_02 38:13

Good luck. As the guy described it when I bought it. This is the last bottle that they had. I think they only had it for like a couple months and it sold out. It's not something they're gonna make again. This is a single barrel pick, like a single barrel that they did at the distillery. So they can't re-like it's gonna be near possible to be.

SPEAKER_03 38:34

Right. This was something they've got something they requested.

SPEAKER_02 38:37

No, this is something that they decided as a distillery to showcase the best of the best.

SPEAKER_03 38:42

Now that they have so they did their own pick.

SPEAKER_02 38:44

Now that they have stuff down, this is to showcase the best of the best for them.

SPEAKER_03 38:48

Well, hopefully they continue to do that. You you should always have a product that showcases the best of the best. We all have a signature move. You know what I mean? It might not be the one you use all the time, but you got to pull it out of your back pocket.

SPEAKER_02 38:58

But I'm not sure that you could recreate this.

SPEAKER_03 39:00

No, I'm not saying you could recreate it, but they need to have a product that sits in that.

SPEAKER_01 39:05

Right. Yes.

SPEAKER_03 39:06

Like somebody could go to Neely and probably get something very similar to this, maybe better and maybe worse, but something similar to this. If they're not doing that at all, that's disappointing.

SPEAKER_02 39:14

I think they are. I mean, they do have their own bottle out now.

SPEAKER_03 39:16

A six-year single barrel.

SPEAKER_02 39:18

I don't know if it's six years or what it is, but I know they have their own sitting out now.

SPEAKER_03 39:21

Oh, I see what you mean. Not locked into a number, but kind of like what I'm doing. Locked into a flavor baby. Yeah, yeah. Okay. Like if a specialty bottle, hopefully they continue to do that because and actually I kind of like the fact that it wouldn't be the same because then it just opens doors for like when you go there, you pick it up, but then you might like it, you might not. But you can compare it against the old, yeah, the old bottles. If you still have it, right? Well, in your mind. Well, you don't have a palette memory, you don't have a thump through the pages in your mind. I got a memory palace. I just go into a room. This is where I stored the Neely six-year single barrel. Oh man, it was so good. Yeah. I don't know. And uh to speak about the tobacco again for a minute, because just because I'm really, really enjoying this.

SPEAKER_01 40:06

It's a very good tobacco, and it's going really well with this bottle. And I think it might be. I was wondering if maybe the tobacco is what's creating the burn or creating that punch in the back of the throat. It's a strong tobacco. Is the tobacco with the with the whiskey? Um, and adding to that. It's not peppery. No, uh, no, it's it's it's not a peppery tobacco. It's a it's strong.

SPEAKER_03 40:32

It's more leather forward than most, and you can eat leather in a lot of English blends, but this one's more leather forward and like fresh, well, dried, like freshly dried would wood fireplace. Or or campfire. Campfire wood. And what I usually call say creosote with uh English blends. This is not that. This is not chemically at all. This is not artificial at all. This is not this is natural burning, like any, like maybe some brush wood, and maybe some very dry pine kind of like aroma. Not not in the flavor, but no pine in the flavor, but you know that that kind of fire, yeah, like a desert fire and leather. It's very good. And we I've had so much English that anymore it's like, okay. But this thing, and maybe it's the age too, but this is really, really good. Yeah, yeah, also something you can't get.

SPEAKER_01 41:30

Right, exactly. Yeah, this also doesn't exist.

SPEAKER_03 41:32

If you want something to try that's close, it's probably bango slices and then let it age for a few years. Yeah, because you said this has been aging for about 10.

SPEAKER_01 41:39

Yeah, I think, yeah.

SPEAKER_03 41:40

So yeah, this is and it's very dry for something I just popped and actually had a seal to it. But I don't think I'd want it at any other, I don't wonder if it comes dry because I wouldn't want it at any other consistency. Like this is actually smoking very good. Fine white ash, it's slow burning. It is like I'm only slow burning. I'm look at that. I'm not even a quarter through the bowl, and I'm getting so much big, like thick, voluptuous amounts of voluminous amounts of smoke, right? Uh it's very, it's a very pleasant tobacco.

SPEAKER_01 42:14

It is, it is, it's very pleasant. Like you said, it's burning off really nicely. You know, my my pipe is nice and warm, but it's not burning, it's not hot. It's not harsh in any way. Yeah, it's not harsh. It's going really well with this whiskey. And I think it is partly because maybe that's where the wheat is also pretty easy going, but they both kind of punch a little bit. And so they that maybe I don't know if that works.

SPEAKER_02 42:43

I feel like I could see with this distillery, this family being 11 generations of moonshiners. I feel like I could see them trying to create a flavor profile that would go well with tobacco. Well, because these guys smoke for sure. Yeah, a thousand percent. At least Papa does. Yeah, exactly. And Mimaw. Yeah, in Mimaw. Yeah, because I'm thinking like for a craft distillery. Probably tobacco, yeah. For a craft distillery, you can tell it's craft, but you're not getting that dusty bar and that dusty craft.

SPEAKER_03 43:16

But this crafty. I could see this craft go really well with tobacco, but not that dusty barn crafty. Yeah. I mean, and and I equate that to being high-end. This is like what you search for with like organic food, like that hand-touched kind of feel, the quality kind of feel, the hometown, the handmade, the like if anybody's ever worn handmade clothes, same thing. Like, you get some of the best clothes you can get are handmade. You know what I mean? But like, it's different. It is very different, and it's awesome. And it's like something that'll last your lifetime kind of a thing. That's what this whiskey tastes like. It's very, very, very recommendable. This is very good. Yeah. I'm a big fan of Neely just based on this bottle. I'm a big fan.

SPEAKER_01 43:58

Today's a club night, so maybe. Servant's coming over a little bit later on. Uh, I want Blake to try this because he's a weeded guy. Yeah, he doesn't like Dusty Barn. So this is a good craft weeded to see what he thinks of it.

SPEAKER_03 44:13

And like we said, and to not tell anybody about the the the mash bill either exactly see what they think.

SPEAKER_01 44:18

Because it's like we said, this isn't this doesn't scream a weeded, so it doesn't. So I'm curious of what he would think of it in that way.

SPEAKER_03 44:25

Yeah. I mean, I wouldn't be surprised if we didn't tell people this was a rye, and they would think, yeah. A little bit, other than uh the flavor of it. It doesn't have any rye flavor. But I think a lot of people that are in aren't indoor ryes could miss that. You know what I mean? Yeah, I don't know. It's very good. What was the price on this? Did we talk about it?

SPEAKER_02 44:43

No, we didn't we didn't talk about the price. What was the price?

SPEAKER_03 44:45

What were they asking?

SPEAKER_02 44:46

I want to say this one was probably 80, 85.

SPEAKER_03 44:49

That's so good. That's such a fantastic anything under $100 for this for their specialty bottle. Six years old, this much complexity.

SPEAKER_02 44:58

I mean, I feel like their bottles are normally decently priced. What 40-50 probably? Because I mean, we had the stuff for the club. You're talking, I mean, for their hidden barn is about 80, their rise, so about 80, 90 bucks for their bottles. Well, I'm surprised this is that cheap then. Well, so the Jet Brothers, the finished one was about a hundred bucks.

unknown 45:18

Okay.

SPEAKER_03 45:19

Well, this this blows that way out of the water.

unknown 45:21

Yeah.

SPEAKER_02 45:21

Like just torpedoes. So do you remember the cognac finish, the French cognac finish? I don't have any left of it because I finished it and I don't like cognac finish. Maybe, maybe it was very much like this.

SPEAKER_03 45:32

Was was I I'd have to see a picture of it? Probably do.

SPEAKER_02 45:35

You tried it? I'm sure I did. You tried it and looked at me and said, please hide this. This is not going to the club.

SPEAKER_03 45:40

So I remember being like, Nealie's got some shit. You know what I mean? But this is really good.

SPEAKER_02 45:45

Yeah.

SPEAKER_03 45:45

I would love to enter the code. I'm surprised this is just Nealy we've had on the podcast. We have had some of their stuff.

SPEAKER_02 45:50

We've had it. It just it the the episode went bye-bye. Yeah, we that was one of our one of our lost episodes.

SPEAKER_03 45:55

That's a great price. I think that's a great price. Anything under a hundred dollars for this level of uh quality. I mean, it's a six-year that's been a lot of work has gone into this, you can tell. And it's craft and it's under a hundred dollars. Yeah, absolutely. Yeah, I'm I'm happy with it. Even their finished stuff at a hundred bucks is worth it. Yeah, I yeah. Now, do they make a moonshine?

SPEAKER_02 46:17

Yeah, they do moonshine and stuff.

SPEAKER_01 46:19

Oh, they do all kinds of stuff. They got lots of flavored moonshines and all that stuff.

SPEAKER_03 46:24

They've got aged moonshine too. Uh, the only flavored moonshines I like are naturally flavored. Like everybody's had an apple pie.

unknown 46:30

Yeah.

SPEAKER_03 46:31

Uh, but I've had other things. Uh my idea, you know, I don't know if this has been done. We talk about on the podcast a lot, but what whorehound, right? Whorehound, whorehound shine? Something to think about. That would that'd be interesting. Butterscotch would be good too. Butterscotch would be good. That would be really good. That'd be actually really good. Maybe we should look into that. We should make our own moonshine.

SPEAKER_02 46:53

We know someone like we know multiple people that can do their own moons.

SPEAKER_03 46:56

They could they could teach us. We should try to make our own. That'd be kind of cool. You can go to the distilling game. You don't have to wait. You don't even have to wait to drink it. You can just try it. You just you just do it. Yes. You just do it and you can drink it right away. And I remember that there was uh do you ever tell you guys about the time with the Jameson bottle or not the Jameson, the Irish cask or whatever. Did you ever tell you about this? I don't know. Whiskey I tried to make. No. Did I ever tell you guys this? You tried to make it time for a story? Sure. Should I tell the story? Sure. Uh so there was a time where me and my brother, uh, we were, you know, we're really big into drinking Irish whiskey. I was right around 21, and we had had a lot of Irish whiskey at this point. And uh we were someplace at a fair, I don't know, something, and this guy was selling these little mini casks. Uh, and then and he's and he sold these vials with it. And so basically what the idea was you take vodka and you pour it in this cask, a neutral spirit, you pour it in this cask, and then you put in some these vials, which were probably concentrated something or other. They weren't flavorings, but they were something, it was something to speed the process. And anyway, you were supposed to let this sparrow sit for like half like maybe less than a little less than two years, or around two years or something. And basically, it came out to like a aged, like a like a four kind of thing. Uh but it was supposed to be so you could do different ones, and we did Irish because we were like, sure. So we did an Irish whiskey, and we were supposed to let it sit for a certain amount of months, and then we could open it. And actually, the Irish was less time, so it was only it only had to sit for like maybe six months or a year. It wasn't that long. And it was supposed to be ready. And so anyway, we bought this keg thinking this will be cool. And we bought like two half, it was a decent sized keg. We bought like two half gallons of well. So here's the thing we the story keeps getting better.

SPEAKER_02 48:49

So we're so here's the thing.

SPEAKER_03 48:50

We're I we're we're Irish, you know what I mean? So are we gonna go out and buy vodka and do this when you can buy Everclear? You get what I'm saying? So we thought more proof, more fun. So this is the way we thought. So we bought a bunch of Everclear and we throw it into this barrel, and we put the vials in, we shake it up, and we throw it on the shelf, and we're like, okay, now we gotta wait. And we waited, uh, you know, we'd check on it like every get a couple months. I was I was going to college or whatever, we'd come home, we'd check on it, and it had been like maybe two months for me, like not very long. And I'm like, down there checking on it one day. I'm like, you know, I'm gonna crack into this and see, you know, uh this story. So I, you know, I pour myself a glass or two and I'm drinking, I'm like, this tastes awful, but it's alcohol, so that's great. So anyway, and then Tommy's checking, I'm checking on it. So like a little bit of time goes by, and only a few months goes by, and I, you know, I'm checking on it again, and it's like pretty empty. And I didn't say anything, I drank a little bit and I was like, this is really terrible still. And anyway, I went about my day, and then Tommy would check on it or whatever. And then one day I go there and it's like, it's like empty, it's like almost empty. And I'm like, Tommy. So he comes down there and I'm like, dude, what's going on with it? Is it leaking? And he's like, I've been thinking the same thing. He goes, I check on it and it's like empty. And I'm like, Well, I've been drinking a little bit of it, and he's like, Oh, me too. So we'd both been pretty much drinking it. We had only made it like four months into this, like and it was gone, and it was gone. So we we were like, Well, let's pour it out, and we poured like two glasses of it, and that was it. And so basically, we drank like two gallons of Everclear in like a couple like months. We couldn't even wait, like, we couldn't even wait to a year or whatever. Like, can you imagine waiting you know, six years for a burb? Like, we couldn't even wait six months, you know what I mean? And it was terrible every time we tried it. And I maybe it would have turned out, I don't know. It was terrible, but we drank it. But there was something about the fact that it was ours, right? You know what I mean? Uh, which is not really saying much. It tasted better than ever clear. It was there, it tasted like something, but yeah, yeah. So that's the story there. But I don't know where I was going with like when I originally talked about that, but you were just excited about that. We should make it, we should make it. That's it. Yeah, we wouldn't have to wait. That's what I was talking about. You wouldn't even have to wait six months. We could just make it and drink it. Which is when you make something like that yourself, you want to eat nobody cooks a steak and then puts it away for a couple days, you know. You want to eat it, right?

SPEAKER_02 51:28

Yeah, it's that's hard.

SPEAKER_03 51:29

That's it's I think I would struggle with that as a as a in a distillery type setting.

SPEAKER_02 51:33

It's like and it's not just pulling every day.

SPEAKER_03 51:36

Well, and you know, like iron involved. They were you he was like iron vault, and he was like, Oh, you know, we try it and when it gets to the right. I was like, time me up for that job. Right. Like, I'll try to get it. I will try everything for you. Pay me to try everything for you. It would be like those kegs of Everclear. Like it'd be like, like, well, we're not making any actual product.

SPEAKER_02 51:55

Well, I mean, I guess if you're dealing with a 50, if you're dealing with a 53 gallon barrel, I guess it'd be a lot harder to finish that off in six years.

SPEAKER_03 52:03

It does evaporate over time.

SPEAKER_02 52:04

Could you finish off 53 gallons in six years? Me? With the evaporation?

SPEAKER_01 52:11

I mean with evaporation, maybe. Like trying to be even math, like evaporation, true.

SPEAKER_03 52:17

I'm trying to be honest, dude. I'm trying to think. Like, could I mean you only could I if it was my job and I could do it?

SPEAKER_01 52:24

Isn't that what 250 bottles?

SPEAKER_03 52:26

Yeah. Something like that. 250, 280 bottles easily in six years?

SPEAKER_01 52:30

Oh, yeah. It's even no, I think I think we absolutely could. That would not even be a yeah, it wouldn't be hard. It would be yeah, over. I mean, that's like less than 50 bottles a year. Which is, yeah. And so like it's probably close, it's like 30 bottles a year. I mean, I feel like we don't drink that's like 30 bottles a year.

SPEAKER_03 52:50

We're we're already on that track. Like we do this is our average.

SPEAKER_02 52:55

Currently, drink 30 bottles a year.

SPEAKER_03 52:57

Come on, that's not even the grand slam night. You know what I mean? Like, that's like normal baseball play. Like, we're not even trying to hit home run.

SPEAKER_02 53:04

So, what you're saying is we probably shouldn't invest in this.

SPEAKER_03 53:08

No, yeah, we should stay out of the biz. Unless it's moonshine, you can make it and drink it because not burning.

SPEAKER_01 53:14

Let's stay out of the bus. Yeah, that'll be great. That'll be gonna be customers, yeah. Although you do have a shelf full of tobacco that you haven't touched that is being shelved for 10 years. There, I do go, but also I I bought a lot of tobacco a long time ago.

SPEAKER_03 53:29

Yeah, so I've been able to age a lot of stuff, but like children gotta, yeah. Yeah, so like I was buying like of certain blends, I'd buy like 10 or 15 or 20 containers, you know what I mean? Like that's easy to get it to 10 years, you know what I mean.

SPEAKER_02 53:42

So we need like 253-gallon barrels to be able to survive, is what you're saying.

SPEAKER_01 53:47

Yeah, we would need a lot. We would need a lot. We may need to buy a distillery just for just for us. Yes, yes. So, all in all, this is a good bottle. This is a very good bottle. Okay, it's a very good bottle, very good distillery, very good tobacco. It was a good start to the night.

SPEAKER_03 54:02

It's been a good experience for their for their first experience of the night. Yeah, stay tuned for more. For more.

SPEAKER_02 54:09

We'll see if the other one's just as good.

SPEAKER_01 54:16

Thank you for listening to the podcast. 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 tasterspony.com, with any ideas for the show. Thanks again.