Memorial Day Episode- Faithfully Crafted with Wally Dant and Log Still Distillery

Daniel AI: Welcome to Bourbon Brass and Beyond. Today we welcome back J.W. Wally Dant, President and Distiller at Log Still Distillery. Join us for episode 53. Please like, follow and subscribe. Sit back, relax and enjoy the flight. Please have a great Memorial Day weekend. I thank Wally for joining us. Please visit logsteeldistillery.com to see the lineup at the amp on site at the distillery. Please follow, like and subscribe at bourbonbrassandbeyond.com. ⁓ you to the families and service members who have given their lives for our country.

Dan: Well, good morning. a little ⁓ afternoon. It's Friday We're doing a podcast today with Wally Dant from Log Still Distillery, the president and distiller. This is kind of a follow up episode. We went down to ⁓ Log Still Distillery when we did 27 and got the whole tour the facility. Just a fantastic experience. We loved it. But since then, it was just coming out. It was just being announced, the new Faithfully Crafted. And so I was finally able to get a couple bottles. And because for my birthday, my wife took me down to Louisville. So came back with a little bit of a haul, stopped into the Monks Road boiler house and got a couple bottles. So welcome, Wally. We're going to open and talk about.

J W (Wally) Dant: Well, thank you. Good to be here again. And ⁓ I'm sorry I missed you on your birthday down at the Monkswood Boiler House. I you had a good time and a good meal.

Dan: ⁓ everything was fantastic. It was a great we had such a long by that point. mean, we were we were toast. We were ready for Maybe starting to my age. But but yeah, we had we had a great time down there. Found some great bottles and yeah, really looking forward it. ⁓ I've been really ready to open I did.

J W (Wally) Dant: Thank you.

Dan: take the plastic off and crack them just a little bit ago. I haven't, they great.

J W (Wally) Dant: All right,

Dan: So, ⁓ first one of the Faithfully Crafted was the Trinity Blend. ⁓ these are done for the Archdiocese of Louisville, correct?

J W (Wally) Dant: That's correct, you got it. Yeah, they are. Yeah. In conjunction with the archdiocese. Yeah, I think maybe we talked about it in our first podcast together, right? My my my dad became a priest later in life. And so as a way of, you know, kind of honoring his legacy ⁓ and family's connection to the faith here in ⁓ in this community, was, I think, sort of a natural sort of progression to go with the Archdiocese as we had talked about, you know, potentially doing a bourbon with them. so proceeds go back to the Archdiocese from, you know, sales of these products. But because the Catholic faith grew up,

Dan: Yeah.

J W (Wally) Dant: with bourbon right here in Kentucky, you know, over 200 years ago. It just really one of those ways for us to, ⁓ make connection ⁓ to ⁓ our and the connection bourbon lovers in general. And we thought this was a great way to do that ⁓ with the Archdiocese.

Dan: And you were telling us about first settlement that area, ⁓ Gethsemane Bardstown area, was a settlement, correct? ⁓

J W (Wally) Dant: Yes, it was. yeah. Yeah, so they, know, the Hayden led a number of what we call Catholic migrations over ⁓ Maryland, right, And and so number of English Catholics settled Maryland and ⁓ or as they called right? because of what was happening over in England with the church over there. And so a number of them migrated to Maryland. And then a number of those families migrated over to what was then Western Virginia, because Kentucky wasn't a state yet, and settled in this area.

Dan: Wow, okay, that's got a great nose. Just a great nose.

J W (Wally) Dant: Yeah. Yeah, 90 proof.

Dan: Yeah, you don't get the ethanol, you don't get any of the... That alcohol smell, it's just a really nice... I'm getting the vanilla on that nose. Little bit of caramel.

J W (Wally) Dant: Yep. And this is a blend, right, of three different Kentucky bourbons.

Dan: wow.

J W (Wally) Dant: So actually, in reality, this was first blended bourbon. I think that's right. I'm just thinking about it now because you we came out with this one in 2024 and so this would have been. Prior to. In fact, I know it was prior to our America's 47 right so. Yeah.

Dan: Well. Mmm.

J W (Wally) Dant: So this is five to seven year old And reason call it the Trinity blend is when we were pooling around with ⁓ the blends that we're trying to put together for this one. And what's the right ratio ⁓ of all of it we kind of coalesced around that. I was just thinking about Son, and Holy Spirit, right, which is the Trinity, and having play on it with our bottle. so ⁓ we basically were of, ⁓ the blend is a third, third, and a third ⁓ of each of these Kentucky that we have in here. so... you know that was the way I headed with it and it turned out to be a pretty nice expression of what I think ⁓ nice well blended Kentucky bourbon can do.

Dan: it hits all the spots on the tongue. Like you get that sweetness, the caramel sweetness on it and all the parts of the tongue. You get a little bit of the rye just coming down the sides of the backs of the cheeks. But it just stays. It just stays that very nice, consistent sweetness throughout, even afterwards. That's a great finish. ⁓

J W (Wally) Dant: Yeah, and it's got a nice finish to it, right? It's just really, again, I think we talked about it before, Dan, right? We just tried to go for, you know, something that would, I always try to do balance across the palate, right? I always really tried to it out. And I just really felt that this kind of hits on all spots. It's got a little of that. ⁓

Dan: you

J W (Wally) Dant: what I always call an earthy funkiness to it. I'm a big fan of, right? just love ⁓ ⁓ where I can taste what I call taste the earth. And know one of my bourbons that I have in here really does that, ⁓ The other two.

Dan: Mm-hmm.

J W (Wally) Dant: so much but that third one really just kind of adds that element to it and that's that was one of the things that I really appreciated with this one.

Dan: And that's a real easy drinker. That is.

J W (Wally) Dant: Mm.

Dan: Yeah. ⁓

J W (Wally) Dant: And this one we actually ran out of late last year. And because we were coming out with this one, a lot of people said, hey, we'd like to have this one again, right, to kind of put them together as a set sort of thing. And so we did another bottling of this just to appease the powers that be out there.

Dan: that's a good problem to have.

J W (Wally) Dant: thank goodness we ⁓ still some barrels ⁓ we could fool around with on it for sure.

Dan: Yeah. And with everything that's going on today, I mean, it's having a desire for your product. think that, you know, there's a ⁓ lot bourbon out there now ⁓ on the market. ⁓

J W (Wally) Dant: There is good bourbon right on the market now on the shelves. Although you know we're seeing you know a lot of people are looking products right and deciding where they want to be with it from you know a price perspective. We've got a lot of things that are impacting the beverage space in general these days it seems ⁓ and

Dan: Yeah.

J W (Wally) Dant: You know, I'd like to think this is an important part of everybody's palette and what they're putting on the table in particular, you know, we've got, you know, I would say our general American public that, you know, was concerned about a number of different things, whether that's the war over Iran or, you know, putting gas in their car at such a high higher price right and food prices really.

Dan: Right.

J W (Wally) Dant: really come down a whole lot in general. so, you know, people are making choices out there. We understand that. mean, you we, we, know, we live in everyday America out here, rural America, where our distillery is. And, you know, you see those impacts on people and it's significant. We're not, we're not to that as an industry as a company. ⁓ you know, we want make sure that what we've got out there is at the right price points and where people can have know, afford to have good pour ⁓ they want to have a good pour.

Dan: Right? And I think these were MSRP on these like $49.99. Is that right?

J W (Wally) Dant: I think it's $59. I think.

Dan: So even though for five to seven years, that's right on that $10 per year price mark. I think this, I mean, that finishes, tastes like it's a lot older than five to seven years.

J W (Wally) Dant: Yeah. Yeah. you the nice thing that we have are, I think Rick houses do a nice job and helping develop, you know, some great bourbon, I mean it sits on top of a hill so we have this, you know the nice thing about us because these rick houses were new because we had to the old ones that were here on the distillery campus ⁓ down a long time ago. ⁓ were able to orient them in the right way on top of a hill so you get this great airflow through there and great ability ⁓ us to be able to take advantage of what we have here in Kentucky. ⁓ and so you get a nice, I think, balance in our rick house for our bourbon barrels. at the end of the day, bourbon barrels provide a hell of a lot of flavor into these things, that's for sure.

Dan: Yeah, and that was, that's one of the things that amazed me. mean, the, the Rick houses were beautiful. Just being able to go in and see them. And we've talked about how nice the facility is down there. Just, just an overall, I think on many podcasts, cause for us, I mean, we've been to a number of distilleries now, but that still was our ultimate.

J W (Wally) Dant: you

Dan: I think experience seeing your place.

J W (Wally) Dant: Yeah. You know, we just had some folks were from Ohio or had just recently through Ohio. They actually had Ohio t-shirts on yesterday. And, you I ⁓ the thing that consistently see with people that come and visit our place, right, is that they go, wow, we knew you were out there, but we didn't know how beautiful it was, right?

Dan: Yeah.

J W (Wally) Dant: and you know the what God has provided for us here on campus from a a ⁓ beauty perspective think is unrivaled here certainly within within Kentucky.

Dan: Yeah, yeah. have to agree. It was just beautiful. It beautiful. Alright, so this... there a different blending then for the second edition? ⁓

J W (Wally) Dant: Yeah, yeah, so there was, and the intention behind it and call it the Bishop's Blend, the second one, right, is that the Archdiocese of Louisville covers both state of Kentucky and the state Tennessee from a an oversight perspective, if you would, where the Archbishop works with other bishops, whether they're here in Kentucky or in Tennessee, ⁓ help them out on strategy and spiritual matters. so ⁓ knew we said, when we come out with this one, we're going to call it the Bishop's Blend because

Dan: Okay. Thank

J W (Wally) Dant: out of this, there was a lot of demand, right, for this to go into other states. this was, ⁓ the time, a distillery only product. And this one we actually have out ⁓ the distributor's hands, as well as we do direct to consumer and things like that, as well at the distillery. And ⁓ so with that in I said, well, Let's work with bishops in Nashville Knoxville and Memphis to sure curate a blend. of our Kentucky bourbons and our Tennessee whiskeys, right? And so this was very intentional to where we said, look, ⁓ this blend, we're going to use both Kentucky and Tennessee products because it ⁓ makes sense to ⁓ come with what we call the Bishop's blend. So very different in nature from the one that you just had here, which was just Kentucky only. ⁓

Dan: No Yeah. And I do, am picking up a little bit of that Tennessee. Whiskey.

J W (Wally) Dant: Yeah.

Dan: Hmm. call. Yeah, it's nice with that marshmallow. Little bit of cinnamon. Oh, yeah.

J W (Wally) Dant: Mm-hmm.

Dan: It's like a toasted marshmallow. You get that. Yeah, that's nice.

J W (Wally) Dant: Yeah, it's a again it know our team does a really great job here and helping me with the blending side of this and kind of give their input and we all kind of coalesce around you know what we think is a ⁓ know another great blend and expression that's unique you know to ⁓ to we're doing and trying to do with the ⁓ the of Louisville and And so we just felt that this one really kind of balanced it out really, really nicely. You know, we did it a few different times, right? And we go back to the drawing table and say, okay, well, what's the blend that we really want to have here? And so, you know, we felt pretty good on the end result here.

Dan: that's nice.

J W (Wally) Dant: It's very, very different, right, from the rye spice that you tasted on that first one to this one here.

Dan: Yeah.

J W (Wally) Dant: And while it's a four, you know, it's a four grain blend much. This one's a three grain blend here, but this one's a four grain blend. And so we've got some wheat in there as well. We just thought this. You know, this one, this, you know, I like the nose in this one a lot. But it's very, very different from the other right? So I don't get all that.

Dan: Right.

J W (Wally) Dant: funkiness that I get out of that one particular bourbon that I put in this one. We didn't put it in this one, so...

Dan: And get a little bit of the sweetness and then you get a little bit of that Tennessee whiskey smell it. then it's, just mixes, just so nice.

J W (Wally) Dant: Thank

Dan: You know, think to me, it seems very fitting that. going through the church to be a bourbon. mean, some of the oldest distilling ever done has been by monks at abbeys in Europe. mean, that has been the natural progression,

J W (Wally) Dant: That's ⁓ original basis

Dan: Yeah. don't drink a lot of beers, but do like the Trappist from Belgium. ⁓ That to is just very, it's very full flavor. ⁓ And I like ⁓

J W (Wally) Dant: Mm-hmm. Yeah.

Dan: So it makes sense. ⁓

J W (Wally) Dant: Well, course, we've got the monastery a mile down the road from us, as you know, right? So it's a Trappist monastery and yeah, ⁓ working with them this year ⁓ providing them with bourbons for ⁓ making a fruitcake and ⁓ fudge. So it'll be a pretty cool thing when our stuff begins to flow into their products.

Dan: Right. in your family donated that land to the church for them 200 years ago? was almost?

J W (Wally) Dant: Yeah, yeah, over 200 years ago, our family donated actually to a group of sisters, sisters of Loretta here in Loretta, Kentucky, to actually build a girls school and, and which they did, you know, women weren't as well educated as men back in the early 1800s. And our family felt you know, the call to see that women were educated alongside men, young men, and built a girl's school. And probably almost 20, 30 years later, the sisters ⁓ it the Trappists to build a monastery. know, that monastery, think 1848. I believe, it was kind when it was established. So it's really the oldest continuous operating ⁓ in the United States is right here.

Dan: Wow. And I don't know if most people know ⁓ all of that land right there, that's where everybody settled coming from Maryland. That's part of the original family plot. your family, you made joke to us about how everybody's related in that area. there's ⁓ a

J W (Wally) Dant: Thank ⁓ I don't have an extra digit or anything like that.

Dan: Right, But I from the Bourbon standpoint, ⁓ the of Bourbon, you know, your family, the Dant family, the Beam family, you mentioned ⁓ Basil Haydn. mean, that's, you know, a name now too as well. ⁓

J W (Wally) Dant: Right.

Dan: But many of the names that we know now all come from that same original area. And why ⁓ Bourbon been made be so great, because of those families. ⁓

J W (Wally) Dant: Well, you know, we all carry that proud history, right, here in Kentucky. you know, ⁓ are great families that have been involved ⁓ bourbon for a number of generations. And, you know, that still continues today. You're seeing that ⁓ lineage ⁓ carry ⁓ with number of the distilleries that are around here. You know, that's the cool thing I think about Bourbon ⁓ the United States, is that there's a lot of great families that have been involved for generations, whether it's ownership ⁓ not. ⁓ that's the, you they're still there today, they're still producing, they're still a part of it. And, you that's where you can ⁓ tip your hat, think, to ⁓ our industry and sure that you don't lose, you know. history, I guess.

Dan: Yeah, yeah, no, I think it's important. Well, speaking of history, Day weekend. ⁓ you have anything going on at the amp or at the distillery?

J W (Wally) Dant: Yeah, not this weekend we don't do. A lot of times, and we used to do concerts ⁓ type weekends, but what we found in particular in doing weekends, particularly around the longer holidays, is that there's a lot of people love lakes ⁓ around here in ⁓ And so we, most of them will say, hey, I'm heading to the lake. And ⁓ while we've successful

Dan: Yeah.

J W (Wally) Dant: on those weekends, it's usually a little slower. And so what we've done, right, is just pivot around that and say, hey, you know, when you're back in town and you want to focus on a concert, then, you know, come out and see us as opposed to, you know, a lot of people go, well, I want to go to see the show and then it's right in the middle of my weekend. And so we've tried to be as accommodating as we possibly can.

Dan: Right. ⁓ makes sense. think like for on Monday, Monday mornings, normally ⁓ normally will up early and go tour with the VFW and the American Legion. I'm a trumpet player. ⁓ I was trumpet player in college, but I've been playing taps for the memorial services since I was 12. And ⁓ I, yeah, ⁓ still try to that if I can.

J W (Wally) Dant: Did you really well, Tess?

Dan: You know, they do have that. There was that national push, especially during COVID for taps across America. So everybody would play at like 3 PM, on Memorial Day since nobody could go out then. But ⁓ so I still try to do that. This year, unfortunately, I'm supposed to go to work Sunday morning and then I'm not getting until Tuesday night. So.

J W (Wally) Dant: Okay.

Dan: Gotta... Yeah, gotta pay for my hobby somewhat.

J W (Wally) Dant: And service, there you go. That's right. We all do.

Dan: Yeah. So, but then for Memorial Day, I did bring out the Americas 47.

J W (Wally) Dant: All right. you

Dan: Now this one is two ryes and a wheat, correct?

J W (Wally) Dant: Yes it is. Yes sir, you got it.

Dan: So couldn't be here today, but to some people this is a work day. I don't understand.

J W (Wally) Dant: ⁓ know if hear anything pinging in the background, it's probably my email going, say it's still a work day.

Dan: ⁓ You're right, right. Yeah, and this is this has really been the only chance I've had to do anything this week. So this is this makes sense. But this was Bob and I's ⁓ of our favorites. mean.

J W (Wally) Dant: All

Dan: And I don't know that I really had understood the blending until I had this, you know, but get such a nice. The is nice and sweet. It just complements the rye so nice. And then it's like, ⁓ OK, I get it. I get it now.

J W (Wally) Dant: Yep. Right? Right.

Dan: this is such a nice drinker.

J W (Wally) Dant: Yeah, it's one of our fan favorites here. mean, know, we've got the ⁓ we've got the Remington here, America's 47. Those, you know, what we SKUs of ours, right? Those expressions, those are really kind of standing out for us in a lot of respects, Because I don't have to explain those on a shelf.

Dan: Yeah.

J W (Wally) Dant: And while I love people to understand what Faithfully Crafted is or what Monks Road is, when you see the Remington brand, it's one of those brands that people go, OK, well, I know this one. And then America's 47, all of them assume that it was made for the current administration. And in reality, it's our

Dan: Right.

J W (Wally) Dant: Distillery license number right our DSP our old spirits plant number 47 so license distillery 1860s You so you can tell that history ⁓ then people really it ⁓ and you know, and I'm not hey We didn't work with administration ⁓ on getting that in inaugural gift bags because we were we were very fortunate ⁓ in being able to that You know JD Vance, ⁓ of course Trump a tea totaler, JD Vance drinks. And so we were able to have ⁓ try it, ⁓ us with ⁓ photograph of him with it in his hand. ⁓ And when you can ⁓ do and have a celebration around the American spirit, ⁓ the American spirit, the only ⁓ recognized spirit, bourbon, ⁓ and be at the inaugural, at the that was probably ⁓ one of greatest we could have as a company and as a distillery to be able to participate in that.

Dan: Right, no, 100%. And this year is a big year, the 250th for the United States. And and Bourbon's been a part of it since the beginning. So I, yeah. ⁓

J W (Wally) Dant: ⁓ yeah. It has. You know, one of the cool things we're doing right is on 9-11 we are hosting a concert that day. so Johnson will be here at the amphitheater. And that also with the Kentucky Bourbon Festival week here in Kentucky. And So when you can kind of marry Kentucky Bourbon Festival week along with, you know, a patriotic singer like Jamie ⁓ that on 9-11, ⁓ is the 25th anniversary, right, of 9-11, ⁓ is just hard to believe. ⁓ You know, so think that's going to be a special night for us.

Dan: ⁓ Yeah. ⁓ and. I have a friend that I went to high school with. We grew up together. Been friends for a long time. He was down at the Flight 93 Memorial down in Pennsylvania and sending me text messages last weekend. He said, you believe it's been 25 years? And the interesting thing for me is I was based in New York because I got hired at the airlines in 2000. And I was based in New York until December of 2001, ⁓ January of 2002, I guess. I changed bases. ⁓ lucky enough that I wasn't working that day. And was actually down visiting in Tampa, Florida on September 10th. ⁓

J W (Wally) Dant: Yeah. Well. you

Dan: And was a photographer and her water pump went. So I was actually in a garage in Florida, changing her water pump on her car before I got on the flight to come back up to my parents' house, where I was going to grab my bags and then head to New York the morning of 9-11 so that I could start my trip that night. And I woke

J W (Wally) Dant: Yeah.

Dan: that morning to my phone going nuts going, Dan, where are you? Because airplane had hit the World Trade Center. ⁓ I watched the second one hit. ⁓ at that point, ⁓

J W (Wally) Dant: Right, right. Yeah. I remember watching that same thing right on TV. You're like, what in world just happened? was that another one that went in there? And then I think realization hit everybody at that point in time that this was no accident.

Dan: Well. Right. when the first one hit, everybody talked about, well, we think it's just a small airplane or something like that. You know, they didn't realize it was an airliner. And then when we watched the second one hit, everybody knew. And I remember that I just grabbed my uniform. I grabbed what was packed in my bag. I threw in a bunch of snacks because who knows what was going to happen. And then I just started heading towards the airport because I'm like getting to New York now was going to be a vert.

J W (Wally) Dant: Yeah. you.

Dan: because I had to commute from Pittsburgh to New York so that I could start my trip that night. And getting dressed in the car on the way to the airport, and then that's when they said they've shut down all traffic, they've shut down all airspace. And I'm like, well, I'm not getting out. So a bunch of us met at a bar near a local airport. And we just sat there and watched the rest of the day.

J W (Wally) Dant: Yeah. Right? Yeah. Yeah.

Dan: 30 pilots sitting in there. And that was, I got to fly the ⁓ very civilian airplane allowed to take off on Friday morning. Where on Friday, we weren't allowed to fly passengers, but we were allowed to reposition our aircraft. So one of the airplanes that diverted into Pittsburgh, I actually took that

J W (Wally) Dant: All right.

Dan: first officers, because I was a co-pilot then, officer, I actually took his flight bag and then ⁓ flew that flight back to ⁓ York. I had a roll of film, one of those, remember when we had this ⁓ cameras? ⁓ Yeah. I a roll of film where I had pictures ⁓ of World Trade Center from before sticking up above ⁓ the bank because we were flying over it.

J W (Wally) Dant: ⁓ yeah, sure, right. Yeah.

Dan: And then I have pictures on Friday where it was still on fire. And it was surreal. Took off out of Pittsburgh and Pittsburgh local tower controller goes, all right, proceed direct to New York. Anybody that's been flying ever for the last 40 years knows that you never get direct in New York. It's just not going to happen. And we flew from Pittsburgh directly to LaGuardia Airport. It was surreal.

J W (Wally) Dant: Yeah. everybody. Yeah. Yeah, I, as a pilot, right, you think it as ⁓ a passenger perspective. ⁓ I was probably on that first week flight ⁓ when ⁓ finally everybody to come back and begin flying again. And I remember the pilot ⁓ getting and I ⁓ I flew

Dan: and all week long in the most beautiful skies you'd ever seen.

J W (Wally) Dant: fact I know I did and that pilot getting on there and just you know emotionally talking to the folks were on the plane ⁓ and know it really impacted you know your profession you know in really big way because you know you're all part of the that same fabric, right? you know, there, by the grace of God, go folks, right? And it was just pretty emotional to hear him speak and just talk about his own experience. you know, that's the beauty of being a human, right? Is that we speak to one another that way. and kind of coalesce around what occurred that day. And then 25 years later, here we are talking about it. And you bring yourself almost immediately back to those feelings that day and what happened.

Dan: Well, and I always, so we touched down in New York, we taxied in, back then I was a smoker. And everybody, there was this, when you got into the terminal in LaGuardia, there was a smoking room, unofficial smoking room downstairs where all the ramp workers, the gate agent, everybody would go down to this. So we landed and I didn't even know where I was gonna go at that point, because I didn't actually fly until Saturday morning.

J W (Wally) Dant: Yeah.

Dan: And I go down to the break room and it was just people were still in there sobbing. People were people were talking about all of their loved ones that they couldn't find. And I had known these people for a couple of years now. I worked with all of them. ⁓ I talked with I remember this guy's was Jimmy.

J W (Wally) Dant: Now it's here.

Dan: and ⁓ blood New Yorker, but just devastated because he had lost two loved ones that well at that time, he didn't even know if they had been lost because ⁓ they find him. ⁓ And was no cell phone service. was no, know, so was out because everything was on top of that tower. ⁓ But ⁓

J W (Wally) Dant: Good. Alright. yeah. ⁓

Dan: Yeah, and I just, the smell, the smell of the city, the smell of the airport so different and that Akron smoke, like metallic smoke smell that I will never get that out of my, you know, ⁓ mind. yeah. ⁓ know, 25 years later, here we are. And now flying with guys that wasn't even alive yet.

J W (Wally) Dant: You Yeah. Yeah. crazy. Yeah. ⁓

Dan: Right. But I never imagined being one of the old guys, but here I am. Yeah. ⁓

J W (Wally) Dant: Yeah, here we are, right? So I think it's better than the alternative right now, I guess.

Dan: I agree. agree. I'm the time of my life now. I'm yeah, absolutely. So you got the guy coming on Do you have other at the amp this summer? Anything big?

J W (Wally) Dant: for sure. Yeah, yeah eight announced so far first one will be yin-yang twins on June 20th and then Usually about two shows a month is kind of what we're if we got staged will announce another show next week

Dan: Nice.

J W (Wally) Dant: will be one more show that we announce and then we'll add our final show announcement will the following week and so ⁓ that'll complete for the season so we'll have ten shows for the season you know balance country rock along with a little bit of I guess rap, yin-yin, twins and all that to kind of begin the season for us. So it's gonna be another great year out here. And then, you know, I think we've got a number of things planned for the winter months as well to continue to have entertainment our community, entertainment for our out there. And, you know, knows, maybe we'll bring back micro wrestling again. So there you go.

Dan: Thank That'd be fun. That'd be fun. ⁓

J W (Wally) Dant: That was one of the most fun events I've had in quite some time. I can certainly tell you that.

Dan: Awesome. That's awesome. if wants to come do a barrel pick, what's the age of the barrels now that you're picking from? ⁓

J W (Wally) Dant: Anywhere from to ten years of age. Yeah.

Dan: still that rye that picked thieved from the barrel. I still think about that one. Still. ⁓ Yeah, was

J W (Wally) Dant: Yep. All right. We've got some great Kentucky ryes we think. So, yeah.

Dan: Yeah. I mean, you have the heritage for it. the taste definitely that. So I appreciate ⁓ Hey, thank you, Wally. Appreciate you coming and we'll talk soon.

J W (Wally) Dant: Good. All right, Dan. Well, thank you very, much. Alright, perfect. Take care of yourself.

Dan: Thanks. You too. Bye.