Jefferson's Wood Experiment Collection; Ep. 76

Dan and Steph: Good evening. Hello. Welcome back to Bourbon, Brass, and Beyond. My much better looking and better half is joining me tonight. Steph. Because no one else better was available. No. Yeah. That's okay. All the normal people are already engaged this evening. All the other bourbon bros have stuff to do. Yeah. Or they're already drinking. Right. Can't make it over. Right. But tonight, Steph really likes the Jefferson's presidential Jefferson's eighteen, yeah. That presidential eighteen year. Yeah. Now I've had this Jefferson's wood experiment collection unopened for probably four or five years now. And I just I always just had it tucked back in a corner and I I I never remembered that I had it. it's the non chill filtered, straight bourbon whiskey, they try all the different woods and toasted and all that stuff. So I'm I'm really curious. And I think you did mention this to me several months ago and you're like, Hey, we should do that at some point. So yeah. And if you're not watching, if you're just listening, we've got five different kinds to try. Yep. Five different 200 milliliter bottles. It's in a sealed box of the Wood Experiment Collection. It is experiments numbers three, four, six, ten, and twelve. so they're all 92 proof. Do they are they all a certain amount of years? So let's see. No, these are all like different toast or different types of oak. They were infused with different types of oak. Mm. Infused with trees. Yeah. Okay. So you're gonna have to do this unboxing. Seal's not even broken yet. Right. That I don't even I don't even think I have a knife over here. That's surprising. You do. You have one somewhere. I got keys. Yeah. Everybody think has that one house key that is really sharp on the edge that you you know you can use. Yeah. Yeah. Okay. Yeah, see, good thing I have my keys in my pocket. Would experiment tasting Well that's kind of cool. I wasn't ready for all this. It's getting fancy. Oops. Okay. So that's barrel number three, or experiment number three. So these are kind of in the shape of the ass pocket whiskey style, right? They're the Smaller Smaller bottles. These are all ninety-two proof. Ridiculously small batch. Ridiculously. So these all do look quite light. Yeah. In my opinion. Well, but these are very thin bottles too. Okay. should we open them all so they can all breathe? You don't want to do that. Yeah, you can. I was just thinking, you know, sometimes that helps. Especially since they're brand new. first one, experiment number three is new 60 gallon American oak barrel with a low, deep impact toast profile. Now I really like the toasted barrels. I like the flavor of the toast. I feel like it is a much more mellow than than a deep char. But like that's the same thing as the ode. the oat is all toasted and not charred. So i it gives a really nice profile. Okay. Well I'm excited to try because so far I do like the Jefferson brand. Yeah, probably not a ton, especially since we'll be trying five different ones. Right. But you have to have enough to get Yeah. So if there's not. Hmm. And we're using these new little Yeah. What are they called? Staves. They're they're they're just Yeah. Holders for your Yeah. They're cute. They're cute. And they were free with the glass. Mm. Mm hmm. It does smell nice. Yeah, not real ethanoly. I get the vanilla more than any caramel. Yeah. Slight? Mm. Say it's It's got a nice it's got a nice aftertaste. I think first sip, first impression was it's light, then it became a little punchy in a certain way. But it's vanilla. It's vanilla punchy. Yeah. And it does have some legs. So it doesn't even say how many years or no. No. It's a surprise. So Trey Zeller was the master blender, and he developed this with the help of Independent Stave Company. And these were his five favorites. okay. Hmm. So for this one you'd be writing down vanilla. Very vanilla. Yes. Yeah. And coming back to the nose to get maybe just a little bit of floral. I'd say, you know, it's okay. It's all right. Yeah. Get a little bit of that Jefferson's taste to it. And and the other thing to think about is Most of the time Jefferson has not made their own bourbon. So they contract out. Okay. And and for the earlier years, they did use a lot of the old Stitzelweller stuff. That's like that Jefferson's 18. And then they switched to MGP, which is Micter's, as their source. A lot of Mickters. Occasionally they go outside and pick different other distilleries, but primarily my's Well, I'd say personally I probably wouldn't reach for this one. No, it doesn't have the caram notes that I like. Yeah. And it's a it's getting it's I don't know. There's a I'm starting to get a little bit though. It's it's almost like the fake caramel taste. Interesting. You know, like a artificially flavored car caramel or whatever it's called. High fructose corn syrup. Yeah. Hm, no. I've had enough of this. Do we have a just go ahead and push it up and I'll okay. yeah, we just get new. A new glass. New glass dominant. So Dan, you've had quite a week. Yes. Yes, it has been quite a week. So Dan's kids are all in all kinds of activities. Band, cross country, football. What you looking for? Ki kinda the box. Yeah, cool. So Dan's been driving all over the place at all times of day and night to get his kids to practices. While having meetings. right. While working all week. Yeah. Working from home but still working. Yeah. You I don't think you had any free moments. And you were getting up super early in the morning as well. Yeah. Yeah. 'Cause Wesley had to be at practice at seven AM. Yeah. That's not fun. Yeah. Seven A. to two PM was his football. Band practice was from eight AM until noon. Monday, Wednesday and Thursday, cross country practice was from seven PM to eight thirty. Which is just crazy. Yeah. And then on Tuesday and Friday it was three to five. Scrimmage on Friday, football scrimmage on Friday at six PM. Right. And we don't live in the kids school district. We live about twenty five minutes away. Yes. But twenty five minute drive. So every time there was a rundown or pickup, it's almost an hour to do that. So Dan's a great dad, that's what I'm trying to say. And so what did I do? I decided to leave. You had the trip. You had a quite a trip. Yeah. So my kids are away in Costa Rica with their dad. So I decided I was gonna hit up the world's longest yard sale on Route one twenty seven that runs from Michigan to Alabama. So drove across the state, took me a little more than five hours to get there on Wednesday. And I just hit the yard sales all day Thursday and all day Friday. And it actually went on it's it went on today and it was going on Sunday as well, but I had had enough. My car was full, my bank account was empty, and I was like, Dan, I'm coming home. Mm-hmm. So we unpacked the car today, but I did get Dan some stuff. So some great decanters. Yeah. A lot of cool decanters. Those old Fitzgerald minis. Mm-hmm. Like from days of your really cool. Yeah. yeah. I try. I try to look for stuff for you, but some really cool cigarette signs. Cigarette signs. Yep. And yeah. real heavy bust. Yeah. Lita. Lita. Yeah. Gosmart. Just all kinds of stuff. Just filled the car. When we unfilled it, I was feeling a little bit like, okay. on the way home I I found a place for me maybe. It said it it's not far from here either. It said something like, help for hoarders is what it's called. And I drove by there and I was kind of laughing, but then I'm like, wait, maybe that's for me. So we just don't look in the car. We might have to Google that and call them. They might have to come over. Okay. So back to our bourbon, we are now in what experimental number four? Number four. So this is the new standard whiskey barrel. So it's just a normal 53-gallon barrel with medium char infused with heavily charred American oak cubes. Cubes, okay. So it's the surface area, right? And if they're charred all the way around, that's what's going to give it a little more of the charred flavor. But it's a medium char barrel. Infused with heavily charred American oak cubes. So it makes me think of they like took this barrel of bourbon and then threw in a bunch of cubes as if they were ice cubes. Like threw in a bunch of wooden cubes. Burnt wooden cubes. And just the the visual of that is kind of funny to me. Trying to fit down that bunghole. Yeah. Yes. The square peg fits in the square hole. That's right. So I think this one smells it smells a little better. Yeah. Getting a little more of the sweetness on the nose. But I do get a little ethanol at the end there. And now I do feel like, you know, just trying them tonight, fresh crack, I feel like maybe they're gonna be different. Like you always say. Yeah. but I don't know, I still feel I feel kinda in the dark, not knowing how old these are. But I still feel like they're young. Somewhat young. So I wonder also though if they were going to make it taste more aged with the charred cubes putting in, you know, so it's got more char time. I like this better. This gives me more of that. it tastes more like the eighteen to me. You get more of the dusty vibes on Yes. So you say dusty and I kinda say dirt. I feel like the Earthy. Earthy. Yep. So Wally Dant calls it earthy. Okay. Well that's nicer than saying dirt. Yeah. But that remember that's you know, with the Jefferson eighteen, I w I would drink that and I would think This is really good. It kinda tastes like earthy, dirt. Yeah. But I like it in a good way. It's like a very sweet. Very sweet caramely. Yeah. Okay. So number four is definitely tasting a lot better to me. Yeah. The finish on it though turns a little bitter to me. Mm-hmm. It's initially sweet. Mm-hmm. And then it's like you get a little bit of that rye that just turns bitter at the end. Like almost like rye bready. Yeah. Second taste totally different. So new business idea. We char up a bunch of cubes, wooden cubes, and sell them to people. And then they can put them So I actually have somebody sent me as a I don't know, a promotion. Mm-hmm. some different charred pieces of wood that you could put into bottles that you don't like. Really? So it's already a thing? Yep. Well I have and I figured at some point when we take the table of shame bottles. You know, here I'll go back to the I don't know if you wanna the the table of shame. So I don't know if you wanna like I I feel like you should take a bottle that you almost like. Like maybe a bottle that's almost there for you and put it in those ones. Because I feel like Yeah, maybe you could try it in a bottle of shame too. But I don't know, maybe those are too far too far gone. Well, so I think like that that rare character, the hazmat. Hm. Mm-hmm has no flavor to me. All it is is hot. Right. Where I could put like a charred piece of wood in there and then just go let let it sit and maybe that might mellow down that and give it some flavor. Does it give you any kind of guidelines? Yeah, there's three different charring or in three different types of wood. Okay. So How what does it say? I mean, how long would it have to be? Is this all experimental as well? Like you're doing your own experiments. Yeah. Yeah. Okay. So I think after the first sip the the sips after that were not not as good to me. No, I had a little more of the pepper, a little more of the spice, like a Like a bland baking spice. So I've noticed that when you're trying different bourbons that For me, I get the sweetness on the first sip. Mm-hmm. And then on that second sip and beyond, I get more of the other flavors and the sweetness or the caramel really dies down. Napa. Yeah. So like that first sip, you're like, okay, let's see what this is like. Right. And then after that Okay, so moving on to experiment number six. Experiment number six. This one is new standard whiskey barrel with a light medium char infused with lightly toasted American oak steaks. Okay. Now do you feel like if this was something other people wanted to try, this is still available since you got it a while ago? I don't know. Yeah. So my my my question would be, did they end up using one of these? Yeah. For one of their releases. Right. and we have five to taste, and the numbers are three, four, six, ten, and twelve. So what happened to the other experiments? Right. So they didn't make it. What's what's interesting is I did the single oak. Project Rye from Buffalo Trace the other day. And it was They have done a hundred and ninety-two different barrels. Okay. And they have eight different details that they track for each barrel. Seeing how that plays out with with with flavor and taste. They're talking like the the rings per inch, you know, in the wood. Whether it's from the top half of the wood or the bottom half of the wood. I did type of wood. Yeah, when you and Bob were talking about that. Yeah. So I I I believe this is Jefferson's way of doing that same thing. I see. and then ultimately, you know, whether they end up using it. They're just trying to find a a certain flavor profile or something that's unique that's that's really good. So I get a little more of the corn, a little more floral on this, on the nose. I would say that, great legs though. But it's not, it's non-chill filtered. And that's a huge, huge thing. So when they filter the whiskey coming out of the barrel, a lot of the times they chill filter it. because that makes the fats congeal and get caught. So a lot of the fats do not go into the bourbon when it's chill filtered. When you non chill filter it, the fats are still broken down. So they have they end up having a much longer mouthfeel or much longer finish because those flavors are infused in those fats and they stay in your mouth longer. They don't break down as fast. Okay. Yeah. I'm gonna say this one has a really good flavor. It doesn't have that earthy f earthy flavor. Yeah. But it does have a really good rich flavor. And once again It's got a great finish, meaning it This one lasts and it does not turn bitter. Mm-hmm. It's not I don't know if there's a sweetness scale. It's not very sweet. I would say it has more of a a fruit or I I would say like a pear or nectarine, like a not a sweet fruit, but like an in between fruit sweetness to it. That but the yeah, that is good. Mhm. First sip was good. Second sip I got felt a little hotter. Well, and I think that's not necessarily hotter for me. It's like I don't get as much of the sweetness on the second sip. Mm-hmm. So I get more of the baking spice or the rye spice, which makes it taste hotter. Yeah. That makes your tongue tingle. Cause really, I mean, at ninety two proof, it's not hot. No. Well, maybe my thing will just be I'll just take one sip of bourbon. That's my that's gonna be my thing. Hand it off to me. That's right. So next experiment is experiment number ten. So this is a custom sixty gallon French and American hybrid oak barrel with a low, deep impact toast profile. So French oak. Bob and I talk about this all the time. I think French oak really sweetens it and gives it a little more spice. Sometimes if we get like a a cardamom or something like that with with a French oak. the Armagnacs are all French oak. Right. Mm. Mm. So this is my favorite nose so far. yeah, it's very different. So now remind me again because I know to be a bourbon it has to be now so you 'cause you said it's a French French oak. French oak. So it's okay for it to be French oak. And it can still be a bourbon. Yes. Okay. So we got we got the French invasion over here. New oak barrels. New oak barrels, okay. Whereas Armagnacs can be used oak barrels. Okay. But they're toasted, not charred. Some day I might remember all that. I try. Definitely different. I don't really get a lot of sweetness. Mm-hmm. But it's real smooth. Yeah. I mean the the sweetness of the bourbon is there, it's just underlined, but it's not like a a caramel sweet. It's It is almost like a just a artificial sweetener sweet. It's it it it's just a baseline. And then you get I do pick up the French oak almost immediately. Mm-hmm. But then the aftertaste I feel like it's kinda kinda lost me. Yeah, it turns to that rye. I get more of the rye. Yeah. Mm. I really like the nose though. I like the nose a lot more than the palette on this one. New candle idea. Yeah. Something you'd like to smell but not drink. That's right. Yeah, that nose to me is just really nice. I feel like the nose is just getting better. So it's safe to say you like the front show. I mean do you always like do you always like a bourbon when it's in a French oak? I have n I don't know that I know of one that I hadn't Like the maker's mark, I really like it when they do the the French oak. Mm-hmm. stave seasoning. And I I just Ode, obviously. I like that one. Right. No, I I think I'm I'm pro French. I am pro French. You're pro Frenchie. Yeah. Yeah. They know how to do it. Yeah, so what were those decanters I brought home? Ezra Brooks. Ezra Brooks, yeah. So those were pretty cool. Yep. So I think I got what about somewhere between ten and fifteen decanters. We got race cars. Yeah. We got some with guns, one shaped like a gun, and other ones have the little guns on them. Just real interesting stuff. Yeah. And they're all nice. They were in their boxes. They were. Unfortunately they were empty. Right. So I was talking to this guy who was selling these things and He was like, I got all these decanters, we looked this one up, and he's trying to tell me like what what it sold for on eBay. I'm like, well, I don't care, like, we're not these these are to keep, these are to decorate with. And I was like, Well, I hope you're not like asking that much, and he's like, No. So he gave me a deal, bought all these decanters, he was happy to get rid of them, and I was happy to throw them in my car. 'Cause you know, I have to bring in little gifts. Yeah. Appreciate that. It decorates the upstairs bar. It does. Yeah. Especially since everything's down here now. most things. Yeah. So we did get lucky on one auction. It had the yeah. Steph was bidding on a lot and one of the bottles was a nineteen fifty-eight James Bean that was full. Right. Sealed. Right. It was sealed, yeah. It was crazy. And it is fantastic. And I didn't I hadn't even gone to that auction preview. I was just kind of like really zooming in on the picture and I just kind of took a chance. 'Cause there were other decanners and it didn't go for that much. So I think yeah. Got lucky. That was good. Yeah, this is a good one. Yeah, it's got character to it too. You know, it's n it's not just little Well that's been my favorite so far. So this week what am I gonna do? Man, you're gonna be working, I'm gonna be childless. Have to take care of take care of the dogs and that's it. That's right. Yeah. Ooh, speaking of that, I probably need to feed the snake too. No, you don't have to feed the snake. So this is experiment number twelve. it's original bourbon barrel with oak inserts that have been toasted over a long period of time to infuse the bourbon. Aren't all toasted staves infused for a long period of time? I don't know. I don't know. That's not my Not my wheelhouse. And then my other question is, are these all the same bourbon? Were they all the same? distillate. Mm-hmm. And put into the same barrel or barrels and then that same batch they put in the different stage so that they could do a direct comparison. I feel like that would make the most sense. And I feel like they are they do all look the same. Yeah, and so it makes me wonder, like even that the this last one is from okay, it It's from they were added to the original bourbon barrel. So the others were they taken out and put in a different barrel? So many questions. Right. Should write an email. And I feel like Buffalo Trace does a really nice job like answering those type of questions. Like they they spill out. And on their experimental collection, which I am coming home with one, that it it's like it's like paragraphs and paragraphs of what they did. That is great detail. is this something you bought on unicorn? Yeah, this is the one. This is the one that you know about. Well, I was listening to these podcasts on my very long drive across Ohio. And I listened to three full episodes. And on the last episode, I believe you said something about you weren't on a bourbon ban when you bought this last one on a unicorn, but you absolutely were. You were on a ban. But you knew I had been trying to get that ball for a while. No. I had been trying to get that fifteen year experimental weeded low barrel proof from Buffalo Trace. Life or death. Life or death. It was to have it. That was. We listen to the podcast about that. Right. I I mean it's done. It's done. It has been purchased. Yeah. Going to get picked up Monday. You're the pickup guy. But I'm taking a bunch to drop off. Mm. Mm-hmm. Hm. I'm still on the last one 'cause I don't want to stop drinking that. What I'll say about experimental number ten is that I can drink the whole thing. This is like my fourth sip and it's still good. Yeah. I I feel like now I'm I'm behind. So I think number twelve is now my favorite nose. Ten was my favorite nose. So I feel like these just got better as we went. Mm-hmm. Well, it almost seems like maybe this is how many years they've been aged. So now we're at the twelve year. This does smell older. The more rich. Mm-hmm. So what are we on? Episode seventy six. Episode seventy six. So next one will be seventy seven. The year we were born. The year we were born. Mm-hmm. The age Julian Van Winkle just turned. Mm-hmm. The third. That's right. Yes. Seventy seven. Seventy seven. Mm. So next week break. Yeah, go ahead. next week we I have to do w go to work. be home late Wednesday or Thursday, depending what happens. But on Sunday Surprise, surprise. We're going back to Kentucky. We're going back to Kentucky. So Sunday the sixteenth, we have a three thirty Heaven Hills tour. In hopes of getting some kind of bottle offer at the end. Well, normally they they they do have allocated bottles that are available after a tour. Well, each time we have a tour, you know, whether it's Wally giving us a tour or Buffalo Trace giving us a tour, you know, I learn a little bit more. So I think each time I'll learn more and more. So is this tour gonna be sort of the same sort of thing where they go through and sh is there anything like distinct about this tour that you know? So they actually have you taste like three different bourbons. They have you and then they talk about how they're distilled and the differences and the and the barreling and stuff like that. So Yeah. I mean, kinda like this, it is it's gonna be it's supposed to be their best tour. Okay. Well, I was excited last time when or when we went to Buffalo Trace and I got to see the the bubbling. Was that the yeast or whatever it was? I didn't get to see that the first time we were down in Kentucky. So I was excited to see that. And to see the what was what was coming out that we all had a taste of was the cliques vodka. Yeah. And clicks is the Roman numerals for it. It's It is distilled a hundred and fifty nine times. Okay. C L I X. And it was just kind of coming out of a a fountain. Yep. Going through going through to the to the next distillation process. And it was sweet. It was. It it was initially very sweet, but then you could just feel because it was it was really strong, right? It was I don't know I don't remember what what the proof was, but it was Yeah. It was really high. Yeah, a hundred and sixty or something something like that. Really high. But that was that was kind of a cool experience because the tour guide just said, Okay, you can stick your finger in there and Yeah. And I think someone in the group said, 'cause I had a water bottle, they're like, Your water bottle? Like they wanted me to fill it up. He was like, No water bottles But that was cute. But our tour guide at Buffalo Trace, his name was Lee. He was really good. Lee was fantastic. Yeah. He was really nice. Yeah. And then we did the that well our foolproof girl pick. Yeah. Well, you did. I just sort of watched. Took some video and watched. Drive. You drove? I drove a little bit, yeah. Mm. That's pretty tasty as well. Yeah. I would say that the rye spice has been consistent throughout, all five. I get the same rye spice on the finish. What I think this one has is the most caramel of all of these. Mm-hmm. And when the caramel can outlast the rye on the finish, I like that the best. Yeah. And this one has. It has it has outlasted the rye. I mean I think on the fourth one, which is the experimental number ten, I don't think I'm getting as much as the rye either. because I'm able to to continue drink after drink. It's not feeling hot. but this one definitely has a different taste than that one. And I think when it has that strong caramel, it just feels like the word I think of is just kinda rich. It's got that rich taste to it. You can kinda tell that the rye is there, but it doesn't Yeah. No, that's good. It is good. And they all all of these have had great legs. Yeah, they really have. So yeah, so now we don't know. Now we're not gonna not gonna know what happened to these. I mean I guess we could do a little bit more research to figure it out, but you know, did they make any full bottles of these experiments? And if they did, which ones? Yeah, what did they end up calling it? I guess we could ask Google. They might know. Right. What what fun is that? You have to go to the liquor store. Look every bottle. Well, what about visiting Jefferson's? I guess we could do that. Where is that? I have no idea. Because I don't remember ever seeing it. We've never brought it up or talked about it. No. I guess we'll have to take all these bottles down. Yeah. Be like, what's the deal? Where are these? Where did these go? And where did this Jefferson presidential eighteen year go? And where's your Jefferson's presidential twenty-one year rye? I'm just gonna take my I'm gonna well we'll have to put the the Jefferson eighteen in a different bottle. I'll take the empty bottle down and I'll say I want to refill. Like I heard it was free refills if I came down here. Right. Right. I wanna thieve it out myself, please. Exactly. Into this bottle from where that came from. If you ask nice enough, they might do it. Right. So that pre Jefferson's presidential twenty-one year rye was pre fire Heaven Hills. I almost forgot about my baby. Yeah, there's still a little bit left. Same of for you of your sample. I better hide it before someone just starts drinking too much and is like, well, if she hasn't finished it yet, I'm gonna drink it. There are still bottles available every now and again. Right, but how much are those going for? Too much. that is good news. Listen, when our house repairs are finished, yes. We'll look into that. In the year twenty thirty. In the year two thousand. In the year twenty forty. Mm. It's the old Conan s skit. We're talking three thousand at this point. Right. Yeah. Well, I do like experimental number ten and experimental number twelve. So Agreed. So Jefferson's Distillery, if you're listening, you know, if you could whip us up some of these, we'd appreciate it. So we're going down on the 16th. Mm-hmm. We're doing old rip. We're doing that at Heaven Hills, and then Interview with Preston, Ben Winkles. And then we have what, two two more days? Two more days. And I I have been telling you s probably since January or February, I said you need to map out where we're gonna go. Well, I didn't know how it play the play out with Yeah doing with the interview. Yeah, I know. But I feel like we still kinda don't know where we're gonna go. I don't I know makers is not for me the the bourbon, but I've heard their campus is the best. Yes. And I've heard they had isn't that the one with a really good restaurant as well? Yes. And you can dip bottles, which is like so I feel like what is it, Laverne and Shirley down the Making my own bottles. Making my own bottles of bourbon. Something something incorporated. We're gonna do it. You are into singing. You were singing on the last podcast too, I think. Or the podcast before that. Yeah. Yeah. If you want the end of singing, comment. Yeah. There's a reason I'm an ex music major. Huh. I don't know, but what else are you considering? Where else would you like to go? Because we have visited quite a few now in our past travels. Well maybe not quite a few, because there are a lot. I need to get two more keys. you wanna be in the key. I don't wanna be, but I feel like that's the only way I can try that. Stitzelwiller twenty two. They were only giving it out that one day. So you would y have to even Well, they still do it. They s but What was that called? The what twenty two? No, the the thing you wanted to sample. The blade and bow twenty two and the blade and bow thirty. Now did you didn't you ask about that last time? Didn't they say it was sold out? To buy it, yes. well what else would you do? To buy the bottle. But So what's the other option? Just to have a sip? Yeah, just to have a sample. And that's all I want. Yeah. Where are you gonna get your keys? Somebody have some keys for you to borrow? So Mike's got two and then I have the other three. Okay. So I gotta see if I can get those keys off of Mike. are they gonna put your name on a cup? Remember we were. I think so. I think I think so. I bet you have to pay though to do that. I'm sure. You gotta pay for everything there. Pay to be on a club. And then when you They'd probably make you go out and do some landscaping and paint buildings there because nothing gets done now you it's a weller. Now you did say it looked nicer the second time we were there. Right. But wouldn't you want your property to look the best for the Kentucky Derby? You would think. You would think. But I mean the way the rick houses look, I But even the main building, they were finally actually doing some repairs to the main building. The main building. Pappy's old office. Look like shit. Dan's still upset. I am. You had such high expectations and then got dashed. But hey, they were doing some repair. So maybe somebody told them that Okay, so you wanna go back there? Paint peeling well, I mean if I have the keys I can get a free sample. Hmm. I think we should call and make sure that's actually the case. 'Cause what if you get there and they say, Okay, well you still have to pay for it, would you still want to do it? I don't know. We'll see if there's anybody if there's any other distilleries that are having something going on. And that's the other thing. You don't know what they're doing till that day. And you gotta check all the Facebook pages and you gotta do the Reddit thing of what's Stitzel Weller doing today or what's Buffalo Trace. So there's so many things going on. Am I gonna get stuck in another Buffalo Trace line at six in the morning? On a whiskey Wednesday? maybe. At least it won't be freezing. That's all I can say about August. Might be a little humid, but I can deal with that. Yeah. The fr it won't be freezing rain. It might be rain, but it won't be freezing. Okay, so you're mentioning ones though that we've already been to. Right. Where do you want to go that we haven't been? I don't necessarily want to do a tour at Old Forester, but I'd like to visit Old Forester. So we were at the Old Forester like storefront. Right. But there's also the distillery somewhere else. it's there. It's all in the back. okay. So we just kinda went in, saw the gift shop to the left is what we did. I would be curious to see what they have for the high Angel Share, you know, the one seventeen series. They're how did they do everything down there? Isn't that downtown? They own that whole block. okay. So there's storefronts in the front and then behind it is all distillery. Okay. That's cool. Old Forester. Now, Angel's Envy is just down the street, right there. And I'll be honest, I I am not a wine finished bourbon person. Right. And a lot of Angel's envy is wine finished barrels. Yeah. Yeah. Not my thing. Yeah. Well, now we might have to go to Jefferson's, see where that is. Yeah. Now I know there's a couple more down the other end of the street, which I haven't been. Jason, Kern, they went down that way. Right. Yeah, they were talking about a couple down there. Yeah. Course we've already seen Oak and Age, we've seen old Louisville. I kinda love how you're just like, I'm just in an old warehouse. Right. It's an old rick house. Yeah. Yeah. Yeah. I kinda love that though. Just kinda here we are. It's an old Stitzelweller rick house. Mm-hmm. That's kind of cool. Drinking in a eleven year old James Beam. That was fantastic. Yeah, so I know the whole thing is, you know, bourbons in Kentucky, but I mean I saw so many depressed and falling down buildings on my way across Ohio. I wish Ohio could just like get a thing. Why can't it just get a thing? Well it did, it got meth. I guess we had steel. Yeah. But we need a new thing. Right. Yeah. Right. I don't know. Can't we make something here that's not math? I don't know. We'll have To be fair, I didn't see any meth heads. I didn't see anybody like tweaking out or anything like that. Just a lot of like I actually saw a completely collapsed house. So that was sad. but yeah. I don't know. And a lot of no data cent center signs. That's what I saw the most of on my trip. No data centers. But there's a lot of antique stores. Right. I don't think that's gonna pull Ohio out of its economic depression though. I think we need something else. So you think about that. Figure out how we're gonna revive Ohio. We're getting real deep tonight. I don't know. That is not my specialty. I'm trying I'm trying to help revive Ohio. Let's get everybody into bourbon. Well, but that's what I'm saying. Like, can't we make bourbon here but like call it something else? Well, no, you can make bourbon anywhere in the United States. Okay. Well then Ohio bourbon. Well, I guess there are people doing No Tom's Foolery. That's right. There are people doing that. Okay, more people need to do that. I agree. Let's just go back to, you know, bourbon, cigarettes, let's just Make it all here in Ohio. The heart of it all. Farms, bourbon, cigarettes. That'll be our that'll be our state motto. See, I just did it. Yeah. Well, I mean the landscape is so pretty down in Kentucky. I mean that it is, yeah. But it's also warmer. Ohio's pretty hot. I mean, it's humid. It's very humid here. I don't know that there would be that much of a difference. Is there really a lot of the winters? Yeah. I mean they get the occasional snowstorm, but not like we do. But I mean as far as heat, is Kentucky really that much hotter than here? I'd say it's six to eight degrees warmer at least. Between here a lot. Between here and Athens, Youngstown and Athens, Ohio, which is in southern Ohio. It was always consistently eight to nine degrees warmer in Athens. Okay. Well, we really know how to pick Yeah. Well that jet stream comes across and it comes down from the Midwest and then across the Great Lakes. That th that's what always gets us. Well, I always say, you know, I I love my ancestors who came over here, plopped down in Ohio and were like, This'll do. I'm just not walking any farther south. I'm just not going any farther. Really appreciate that. After the first winter, you didn't think, maybe we want to find some place else. Nope. Still better than Germany. Or Ireland. But then we still live here. I mean, we we could have left. We could have left. We did not. But yeah, speaking of Irish. We still could. We still could leave. Well we I hope we do. Yeah, I brought home this big trunk from my travels, which we did not need. But it has the Ohio University. It has an Ohio University sticker on it and it's green. A pennant. Yeah. Pennant sticker. And it's history. Or was that a decal back then? They didn't have stickers, so they had to like soak it in water and then put it across and hold it and then peel the plasti or the the the the layment down on it? Maybe. I bet that I bet that was a decal. Okay. Well, the box belonged to Emily Fenton, who we think went to OU. Yep. And was a musician. So if you have any leads, let us know. Right. She was she could be dead. She could possibly be dead. Probably is no longer with us. Probably yeah. It's from telling passengers that You know. This passenger's no longer with us. Yeah. They made it to the jetway though. You got a weekend at Bernie's that personality. They all make it to the jetway. That's right. That's right. They were breathing when I saw it. I saw it. Mm-hmm. A lot less paperwork. All right. Well, people have stopped listening thirty minutes ago. because we're just shooting the shit as we do. But I enjoyed this. I really like the last two. Yeah. I think those are really good. I'm glad we I'm glad we did it. I'm always down for Jefferson, so Yeah. Yeah. Nicely done. Whether anyone else can enjoy this lovely experience or not, we don't know. Great job. Great job, Trey. Tray Zoller. Great job. Tray Zoller. Master Blender. Master Blender. I enjoy your products. I wonder who he's with now. We have a lot of Googling to do. Hold on, stand by. We should have done this probably before and then we would have had more more information to pass on. Yeah. What is Jefferson's Manhattan? a barrel finished cocktail. So Traisler is who started Jefferson's. And his father, Chet, a famed Bourbon historian. Amazing. Their family whiskey tradition goes back to Zuller's eighth generation grandmother, Marianne McLean, who was arrested in seventeen ninety nine for the production and sales of spiritus liquors. People need their bourbon. Yeah. So I wonder where he is now. Is he still there? Well Did you say he started it? Yeah. Then I would hope he's still there. He's the founder and chief strategist for Jefferson's bourbon at Pernod Ricard. Well, I think we should reach out. Agree. On the podcast do a tasting. I agree. Mm-hmm. Okay. Okay. Well, hey. Thanks for watching. Thanks for watching and listening. And yeah, let us know. Do you like Jefferson's? Have you ever had this? Have you seen this? Are we the only people that ever purchased this product? It's kind of rare. Yeah. It's rare. Okay. Yeah. please like, subscribe, leave a review, leave comments, questions. Unless you don't like it, then don't don't leave a review. Email Bob. Bob likes to get those. okay. Yeah. But thank you for listening and we'll catch you next time. Have a great night.