The Cooperage Business, Whiskey Barrel Sourcing, and Industry Innovations

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[SPEAKER_03]: Welcome back and ready to another fun edition of the Rolex Whiskey Passion Project.

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[SPEAKER_03]: I got two people on the call today, this is actually a first which is kind of funny, we’ve never actually done two on a call, I kind of like this.

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[SPEAKER_03]: You will know Jess because we spoke a long time ago, but her husband, Zach, is joining us today.

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[SPEAKER_03]: The Chess and Zach, you want to introduce themselves?

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[SPEAKER_00]: Yeah, dynamic duo over here.

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[SPEAKER_00]: Just pulling out our couple of power couple.

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[SPEAKER_00]: Thanks for having me back on.

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[SPEAKER_01]: And thanks for having me on for the first time.

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[SPEAKER_00]: Yeah, so yeah, I’m I’m Jessica Zimlick and this is Zach Zimlick and we are here representing Zach Cooperidge.

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[SPEAKER_03]: All right, tell me about Zach Cooperage, and then we’ll jump into some fun questions.

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[SPEAKER_03]: Tell me, give me the story on Zach Cooperage.

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[SPEAKER_00]: Yeah, so the first thing is, yes, my husband’s name is Zach, that the Cooperage was already named Zach before he was born.

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[SPEAKER_00]: So Zach stands for Zimlick, Ather-Tembell, Kentucky Cooperage.

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[SPEAKER_00]: And I will, yeah, so I will let Zach explain this because if this is his family legacy year, so.

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[SPEAKER_01]: Yeah, Zach here’s the ACH Zach, so we got started back in 1990.

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[SPEAKER_01]: We bought our property where we’re currently located at.

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[SPEAKER_01]: We’re just outside of Barth Sound.

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[SPEAKER_01]: And so we bought it from National Distillers.

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[SPEAKER_01]: They owned Seagrams at the time.

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[SPEAKER_01]: And that’s what the

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[SPEAKER_01]: They were divesting out of whiskey because you had the rise of all your clear spirits like your bod because of jins and whiskey was not in style.

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[SPEAKER_01]: So they were divesting out selling off all the equipment to different distillers and they sold off the property to us at auction.

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[SPEAKER_01]: So that’s when we got started, we put our sawmill in place, started getting our Cooper jumping running and started making some barrels.

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[SPEAKER_03]: Yeah, I’m not to be, you know, I’m not, I’m not age-shaming, but you were, you were young when that happened correct?

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[SPEAKER_00]: I get the baby.

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[SPEAKER_00]: I’m just kidding.

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[SPEAKER_00]: Now he was, he was not boring yet.

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[SPEAKER_00]: So this is actually starting.

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[SPEAKER_00]: So it was luck.

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[SPEAKER_00]: Hey, it was Boracay.

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[SPEAKER_00]: I’m back for the kid.

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[SPEAKER_00]: He’s named Africa.

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[SPEAKER_00]: He’s a cute bridge.

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[SPEAKER_03]: No, he’s always so where I’m going with this is like, it’s kind of cool.

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[SPEAKER_03]: Like you came into the business.

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[SPEAKER_03]: Like literally you were born.

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[SPEAKER_03]: And the business was there.

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[SPEAKER_03]: And you got to kind of see it all and now you are in the business or the business.

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[SPEAKER_03]: You know?

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[SPEAKER_03]: I guess that’s pretty, that’s a pretty beautiful thing.

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[SPEAKER_03]: Like I don’t know, in 1990, that was the plan when they bought it to like know that you were gonna come in the future but like that’s pretty sick.

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[SPEAKER_00]: Yes, so the Kubrick was found it by his grandfather and father.

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[SPEAKER_00]: So his grandfather, Bert Zimmerant, had spent 46 years at Brown Formans, Kubrick.

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[SPEAKER_00]: So he started when he was 19, or not just the Kubrick, he was head of engineering.

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[SPEAKER_00]: When he retired, he was president of Jack Daniels, but his favorite part was the Kubrick industry part.

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[SPEAKER_00]: So once he retired at 65, him and his son, Bruce,

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[SPEAKER_00]: went into business to start their own state mail to do exports and that kind of thing.

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[SPEAKER_00]: So, yeah, that kind of just fell in line and we have pictures of him like sitting on the sawmill equipment and like from as a baby.

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[SPEAKER_00]: So, but they did not force him into it.

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[SPEAKER_00]: He genuinely loves it.

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[SPEAKER_03]: Does that what to like for you growing up in the business?

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[SPEAKER_03]: Like literally there is a business.

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[SPEAKER_01]: Yeah, I mean, it’s been a, it’s been super interesting to get to learn all the different aspects of it.

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[SPEAKER_01]: You know, a lot of times when you’re having a whisky, you don’t realize everything goes into it.

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[SPEAKER_01]: And for us, what we do here, we do everything on site.

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[SPEAKER_01]: So we’re, we’re bringing logs in.

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[SPEAKER_01]: We’re cutting those logs into staves, you know,

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[SPEAKER_01]: bring the staves back in after they’ve dried, manufacture them into the actual barrels, charring them, all the magic that goes into it.

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[SPEAKER_01]: And I’ve been cool to over all the years see every single different aspect of what it takes to make a barrel out of a tree.

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[SPEAKER_01]: down the line, how that impacts the overall flavor profile with the whiskey that you have, and what kind of levers you ultimately can pull and a work and get created with some of the different distillers that we work with.

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[SPEAKER_01]: So it’s been cool from all aspects, you know, learning the actual manufacturing process to, you know, how do we kind of manipulate the flavor profiles?

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[SPEAKER_00]: And he did go away to school in Arkansas to get his engineering degree.

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[SPEAKER_00]: And he was going to work outside of the Cooperage before he came back.

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[SPEAKER_00]: But he came back before he didn’t work outside.

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[SPEAKER_00]: He came back.

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[SPEAKER_03]: So quite.

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[SPEAKER_03]: So Zach, for you growing up like was whiskey and no Jess and I was talking about as many times, but like was whiskey.

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[SPEAKER_03]: a part of your life like was that where you go to drink?

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[SPEAKER_03]: I mean, you guys kind of live, you you grow up in whiskey, heaven, you know, with like whiskey capital and it’s kind of like was that a thing for you drinking whiskey?

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[SPEAKER_01]: Yeah, I guess being born in Kentucky, there’s always been a little bit a bourbon in the blood, but he’s definitely a bourbon bro.

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[SPEAKER_00]: Like when there’s just gears.

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[SPEAKER_03]: Or just because you’re like, you know, you’re doing a such an integral part of the whiskey making, you know, like it’s the vessel that it stays in and stores and all that kind of stuff.

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[SPEAKER_03]: So I always wonder, like when you see that side and then the whiskey is like, what’s that like?

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[SPEAKER_03]: Cause it’s not like, you know, I talk to a lot of,

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[SPEAKER_03]: Distillers, brand-end ambassadors, and it’s all whiskey whiskey, you’re in a different compartment.

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[SPEAKER_03]: And I was wondering, was whiskey around, or was it a lot more business?

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[SPEAKER_01]: I guess bringing it up around my childhood.

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[SPEAKER_01]: I was like, oh, yeah, like my first piggy bank was like a 175 empty Buffalo Trace bottle where I kept all my change.

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[SPEAKER_01]: I didn’t think of it, but anything weird about that being like seven years old, but.

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[SPEAKER_01]: Yeah, it’s just always been around and it just grow up and it’s just, that’s kind of the normal industry that I always grew up familiar with.

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[SPEAKER_03]: So so now, okay, just made an interesting statement a few weeks ago on social that I really want to jump into.

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[SPEAKER_03]: And let’s talk about like, I drink.

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[SPEAKER_03]: I’m fortunate you guys are fortunate too.

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[SPEAKER_03]: We get to drink a lot of crazy older stuff.

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[SPEAKER_03]: Just do.

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[SPEAKER_03]: We get drink a lot of crazy new stuff.

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[SPEAKER_03]: in the Cooperage world and the Woodworld and the Barrel world.

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[SPEAKER_03]: Is it the same as it was 70 years ago or if things changed?

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[SPEAKER_00]: Yes, so sax grandpa is actually still alive.

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[SPEAKER_00]: He’s 95 years old and he is brilliant and just a

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[SPEAKER_00]: beautiful human being and he will say that it’s pretty much the same as far as the wood that we use the age of the oak that you’re using the techniques that you’re using.

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[SPEAKER_00]: It’s all the same.

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[SPEAKER_00]: There’s nothing crazy that’s been changed, right?

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[SPEAKER_00]: Yeah, I mean, they were experimenting with toasting back in his days at Brown Forman.

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[SPEAKER_00]: They were, they, they did a lot helped me out here, I love.

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[SPEAKER_01]: Yeah, no, I mean, there’s,

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[SPEAKER_01]: There’s definitely been some innovations on the barrel making side of things, but you know, that’s more more maybe more so like automation constructing the barrel, you know, different things from that aspect, but as far as like the sourcing aspect on, you know, what qualifies as a wide out.

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[SPEAKER_01]: stay than the way that it’s on.

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[SPEAKER_01]: There’s not a whole lot that’s really changed.

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[SPEAKER_01]: If anything, I think we’ve all learned from mistakes over the years on what you can and can’t use.

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[SPEAKER_01]: The thing heard some people then like, oh, like we want the oldest wide out trees and they have to be, you know, we only like trees that are like 200 years old and it’s like, well, there’s a lot of inherent risk that you take when you take a wide out tree that you are being told

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[SPEAKER_01]: You know, damage from like tornadoes and storms that blow through different factions from insects that, you know, can make it sway into the wide oak.

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[SPEAKER_01]: So, you know, typically your wide oaks are all going to fall somewhere in the range of like 40 to 80 years on average.

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[SPEAKER_01]: And that stayed pretty true over the past century.

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[SPEAKER_02]: And here’s where my head is on this.

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[SPEAKER_02]: Yeah, so back in the day.

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[SPEAKER_03]: You know, whenever that is, 100 years ago, 50 years ago, there was less demand for whiskey.

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[SPEAKER_03]: Well, not demand.

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[SPEAKER_03]: They weren’t making as much whiskey.

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[SPEAKER_03]: So therefore, they weren’t using as much wood.

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[SPEAKER_03]: So in my mind, the trees kind of got to stay alive a lot longer.

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[SPEAKER_03]: And then the last, like, 10, 12 years we went fucking buck wild, and we started making millions and billions of leaders globally, like the trees have to be affected.

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[SPEAKER_03]: Unless you’re saying there’s so many trees that it doesn’t matter.

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[SPEAKER_00]: Right.

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[SPEAKER_01]: Yeah, so one thing that’s also changed, I will say over the past 100 years or so, is you’ve had a lot more involvement with people educating bloggers, educating the landowners, making sure that we are responsibly logging and sourcing the wide out.

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[SPEAKER_01]: You know, as opposed to just going in and only selectively taking out wide-oaks, you know, people were

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[SPEAKER_01]: they know when their trees are coming mature they’ll plan it out there’s a lot of planning to go into a lot of land management now and that’s that’s really health because you know when when you’re able to harvest the more mature trees of course you know they take up a lot of canopy space a lot of the sunlight so when you’re able to harvest those more mature trees you’re actually able to let the saplings those acorns that grow into

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[SPEAKER_01]: once that larger maturity is harvested, those trees have the opportunity to grow and replace that canopy space.

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[SPEAKER_01]: So you actually end up with more healthy, wide oak, and more, you know, more for the future.

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[SPEAKER_03]: Okay, that makes sense.

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[SPEAKER_03]: I mean, that makes sense.

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[SPEAKER_03]: I mean, I understand the innovations, you know, equipment’s gotten better, things have changed.

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[SPEAKER_03]: I mean, I know,

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[SPEAKER_03]: Yeah, I was there at the same time, but I was leaving.

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[SPEAKER_03]: Did you go to Bell Vanie by any chance?

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[SPEAKER_03]: I forget Jess, I know I told you to go.

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[SPEAKER_03]: Try to go there.

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[SPEAKER_03]: I know you went to McCallum.

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[SPEAKER_00]: Yeah, so did you go to McCallum?

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[SPEAKER_03]: We were running the area.

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[SPEAKER_03]: But no, because I wonder, like, what did you see any Cooperages while you were there?

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[SPEAKER_00]: Yes, we did.

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[SPEAKER_00]: We spent a lowland cuprage and met some other cupres by Williams and Grant’s cuprage.

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[SPEAKER_03]: Yes, that was the one.

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[SPEAKER_03]: Okay, so that would have been Belvaney’s one, you know, under wool and grass.

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[SPEAKER_03]: Like, I want to boil it.

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[SPEAKER_00]: Well, I think they have two cuprages.

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[SPEAKER_00]: Um, oh, yeah, two different.

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[SPEAKER_00]: Yeah, I think we were very sorry.

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[SPEAKER_00]: We went to like 12 different places with two gay, y’all.

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[SPEAKER_00]: All her running.

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[SPEAKER_00]: I’m like, whoa, which was one.

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[SPEAKER_01]: I think it was a glint sitting there.

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[SPEAKER_00]: You know, it’s funny is that we were literally staying right beside space side’s coverage.

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[SPEAKER_00]: And we really wanted to go and we didn’t have time to like pre plan it.

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[SPEAKER_00]: And so when we were there, we’re like, how they feel about us?

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[SPEAKER_00]: If we just like popped in, is that rude?

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[SPEAKER_00]: So we didn’t want to like invite ourselves over and like be rude.

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[SPEAKER_00]: But then once we got back, they reached out and they’re like, how did you not even stop by?

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[SPEAKER_00]: And I’m like, I want to do.

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[SPEAKER_00]: I want to.

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[SPEAKER_00]: Yeah, so the Cooperative Industry in Scotland is so cool.

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[SPEAKER_00]: It is the limelight, right?

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[SPEAKER_03]: Like ice room for like an hour just watching all these amazing men and women like literally just craft.

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[SPEAKER_00]: And they hardcore judges over here.

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[SPEAKER_00]: What do they call us like barrel technicians?

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[SPEAKER_00]: They’re like, you’re not making these.

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[SPEAKER_00]: You’re not carving out the chime by hand.

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[SPEAKER_00]: So you’re a barrel technician.

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[SPEAKER_00]: because we use machinery and tools.

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[SPEAKER_03]: Yeah, I mean, you saw, you’ve gone some of those, it’s like literally like, it’s like four dudes putting one together.

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[SPEAKER_03]: There’s no machines and you just like, man, he’s gonna hold that shit really tight to get the metal around it and all like, man, that’s like if this is quite a workout.

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[SPEAKER_00]: Oh, I’ve been here.

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[SPEAKER_00]: Yeah, yeah, and they study for like four years.

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[SPEAKER_00]: They have a apprenticeship program.

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[SPEAKER_00]: It is a very, very cool industry over there.

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[SPEAKER_03]: But the same is, you know, like, you know, I’ve been through some places over there where they obviously bring in a lot of the American, you know, second, you know, first fills are done to you know, to work with the Scotch over there and seeing how many giant barrels come in, he do the same, you know, you obviously just, you know, for what I think you still, you know, bringing barrels in from all around the world.

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[SPEAKER_00]: Right.

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[SPEAKER_00]: It’s a whole thing.

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[SPEAKER_00]: Yeah, because in Scotland, they’re working mostly with use barrels and not making new barrels like we do over here.

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[SPEAKER_00]: So that’s like the demand, because they’re working with cast from everywhere.

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[SPEAKER_00]: And yeah, we do in port barrels.

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[SPEAKER_00]: And we work with a lot of, a lot of use barrels of different sizes, not to the end.

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[SPEAKER_03]: You just, you still, you still sourcing the barrels, like you were for like, you know, I’m in.

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[SPEAKER_00]: Yes, and no, it’s such a bitch right now.

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[SPEAKER_00]: So he’s my language with like tariffs and just like shipping, afraid and there’s always strikes.

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[SPEAKER_00]: Then people don’t really have the money right now to number one pre-pay and to expel to experiment.

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[SPEAKER_00]: And so a lot of the finishing people don’t really really pull back, but I’ve been obsessed with finishing with new old, you know, like doing custom toast profiles, custom char levels.

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[SPEAKER_00]: extended aging.

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[SPEAKER_00]: So there’s a lot you can do with new oak that’s kind of like taking my taking my passion.

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[SPEAKER_00]: So I have it really been important and important because you have to get a lot of people to agree at the same time that they want barrels and that gets to be like hurting cats and is it worth your time at the end.

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[SPEAKER_00]: But yes, yes, I will.

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[SPEAKER_00]: Yes, I still have my connections there.

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[SPEAKER_00]: I just, you know, the economy.

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[SPEAKER_03]: Yeah, it’s an interesting time.

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[SPEAKER_03]: I mean, I look at some of these older barrels, especially like, you know, Sherry, Sherry casks, you know, but for like, and

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[SPEAKER_03]: I know we’ve come to an, you know, I have a better understanding that the wood is still 40 to 80 years and this is the technology’s change and the wood is solid and if anything, you know more about the wood now because of technology like you’re saying exact with insects and all that kind of stuff, you know, all that kind of stuff but I definitely notice a big difference in the older Sherry cast to the new Sherry cast.

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[SPEAKER_00]: Oh, for sure.

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[SPEAKER_00]: Oh, for sure.

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[SPEAKER_00]: And Sherry is such, oh, it’s had a call like a tricky region to work with all the coup urges over there and like which ones are certified and which ones are this, um, but yeah, the older the older Sherry are amazing, but then again, there’s not that many older Sherry, most of them are like a seasoning program because

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[SPEAKER_03]: You know, that’s the thing, because they had to kind of like to keep up with the man.

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[SPEAKER_03]: They’re like, you know, I would hear stories of like, you know, back in the day.

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[SPEAKER_03]: They weren’t that many people doing.

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[SPEAKER_03]: I mean, of course, Scotland’s been doing Sherry cast for a long time.

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[SPEAKER_03]: But they weren’t, they weren’t making millions of leaders.

15:05.248 –> 15:08.111
[SPEAKER_03]: Therefore, you know, they could go buy a hundred barrels.

15:08.351 –> 15:09.912
[SPEAKER_03]: You could number just throwing that out there.

15:10.193 –> 15:10.373
[SPEAKER_03]: Right.

15:10.393 –> 15:14.797
[SPEAKER_03]: And these people would literally dump the Sherry out and give them the barrels and be like, here it is.

15:15.237 –> 15:18.140
[SPEAKER_03]: Now you fast forward and they’re like, oh, we need 10,000 barrels.

15:18.160 –> 15:20.582
[SPEAKER_03]: And they’re like, what the fuck are we going to do with all that Sherry?

15:20.562 –> 15:22.364
[SPEAKER_00]: because no one drinks, no one drinks.

15:22.504 –> 15:25.167
[SPEAKER_03]: The spritz the inside of it and call it cherry season.

15:25.247 –> 15:26.168
[SPEAKER_03]: And like, hey, here it is.

15:26.188 –> 15:27.850
[SPEAKER_03]: And you’re like, hmm, it’s not the same.

15:28.151 –> 15:31.074
[SPEAKER_00]: I think it’s supposed to be like six months to a year, seasoning.

15:31.154 –> 15:33.277
[SPEAKER_00]: But yes, who knows, who knows?

15:33.297 –> 15:35.119
[SPEAKER_00]: And that’s another thing when you’re in writing barrels.

15:35.139 –> 15:38.603
[SPEAKER_00]: It’s like if you’re not working directly with someone you’ve went to visit.

15:38.643 –> 15:40.865
[SPEAKER_00]: It gets really, it’s like the wild wild west.

15:40.885 –> 15:41.886
[SPEAKER_00]: Same with bourbon barrels.

15:41.966 –> 15:45.310
[SPEAKER_00]: There’s all kinds of random shady brokers in this industry.

15:45.330 –> 15:49.455
[SPEAKER_00]: And the in customer doesn’t really know what they’re getting.

15:49.435 –> 15:51.758
[SPEAKER_03]: No, because marketing is kind of like taking the wheel.

15:51.898 –> 15:54.802
[SPEAKER_03]: You know, like, I mean, Jesus is taking the wheel, like marketing’s taking the wheel.

15:54.863 –> 15:58.007
[SPEAKER_03]: And you know, like, hey, look at this new whiskey and look at that new whiskey.

15:58.067 –> 16:00.631
[SPEAKER_03]: I mean, Zach, I got to imagine the last 10 years.

16:00.671 –> 16:03.134
[SPEAKER_03]: It’s been pretty good for business with the explosion of whiskey.

16:04.015 –> 16:04.256
[SPEAKER_01]: Yeah.

16:04.916 –> 16:05.137
[SPEAKER_01]: Yeah.

16:05.157 –> 16:08.141
[SPEAKER_01]: It’s been a pretty interesting ride.

16:08.441 –> 16:10.424
[SPEAKER_01]: Of course, always challenging.

16:10.945 –> 16:18.295
[SPEAKER_01]: Well, yeah, challenging for, you know, whatever

16:18.646 –> 16:26.503
[SPEAKER_00]: Yeah, right now, I mean, last year, this year, next year, it’s not been, it’s not been exploding the most with production being cut down.

16:26.603 –> 16:29.930
[SPEAKER_03]: And yeah, now you got to find a sec.

16:30.351 –> 16:32.235
[SPEAKER_00]: It’s cyclical, you know, there’s good times.

16:33.117 –> 16:34.039
[SPEAKER_00]: There’s bad times.

16:34.171 –> 16:35.453
[SPEAKER_03]: Well, they were the hell of a good time.

16:35.493 –> 16:35.994
[SPEAKER_03]: I mean, all right.

16:36.014 –> 16:40.421
[SPEAKER_03]: So now, you know, your wife, your wife throughout the term bourbon broth, Zack, so I’m gonna give you a minute.

16:40.481 –> 16:46.291
[SPEAKER_03]: Cause, you know, I wanna hear more about the bourbon bro journey, cause obviously you grew up in it.

16:46.391 –> 16:47.693
[SPEAKER_03]: You’re living it, you’re in it.

16:48.594 –> 16:51.399
[SPEAKER_03]: What is like some cool shit you’ve seen come out.

16:51.459 –> 16:55.866
[SPEAKER_03]: Let’s just throw it out there the last five to seven years.

16:56.888 –> 16:59.332
[SPEAKER_03]: Like, yeah, I mean, you get to see a lot of it.

16:59.492 –> 17:01.495
[SPEAKER_03]: So like, what have you seen cool?

17:02.251 –> 17:15.484
[SPEAKER_01]: Yeah, I think there’s a lot of, I think people are able to do a lot of really cool things with, you know, still the barrel finishing, whether it’s finishing and new host to do a lot of times you, you might even be having a bourbon.

17:15.920 –> 17:23.771
[SPEAKER_01]: You know, blinded bourbon or anything, and it could be, it could be finish and you may not even know it.

17:24.032 –> 17:31.863
[SPEAKER_01]: So, you know, we’ve been doing some really cool experiments and also, they’re not only the toasting, but also a pint around some different OXBCs.

17:31.923 –> 17:42.619
[SPEAKER_01]: So, we thought the opportunity to do quite an extensive amount of experimentation with the chinkpin wide oak, which I think that’s really cool flavor.

17:42.599 –> 17:58.937
[SPEAKER_01]: And actually it’s, uh, Godland, there’s a handful of people over there that are really keen to it as, uh, I know with like the widow Jane Volts, we had an opportunity to do, uh, one of their expressions in the past few years, uh, with the Chinkipin Oak, I think I turned out really well.

17:59.798 –> 18:08.808
[SPEAKER_01]: Um, beyond that, we didn’t able to experiment around a lot with, uh, different producers that are wanting to, uh, bring more of the toasted out flavor.

18:08.868 –> 18:12.032
[SPEAKER_01]: That sign that’s really been, uh,

18:12.367 –> 18:21.584
[SPEAKER_01]: I’d say, you know, five to 10 years where you have people doing a toasted oak finish and I think some of those have turned out really, really well.

18:21.964 –> 18:22.225
[SPEAKER_00]: Yeah.

18:22.686 –> 18:25.771
[SPEAKER_03]: And I, in our, It’s a toasting game has gotten so good.

18:26.192 –> 18:26.593
[SPEAKER_00]: Oh, yeah.

18:26.673 –> 18:26.933
[SPEAKER_00]: Yeah.

18:27.054 –> 18:31.742
[SPEAKER_00]: And like looking at our shelf, like of course we get a lot of samples from people we work with.

18:32.060 –> 18:34.243
[SPEAKER_00]: that way we can try, you know, as it’s progressing.

18:34.263 –> 18:35.886
[SPEAKER_00]: So that’s probably like our favorite thing to do.

18:35.926 –> 18:40.393
[SPEAKER_00]: But Zach has bourbon bro was and like he has to be tacked collection.

18:40.513 –> 18:46.102
[SPEAKER_00]: And I think your favorite is probably like the Buffalo Trace Experimental series because they did some barrels with us.

18:46.242 –> 18:52.732
[SPEAKER_00]: He went out and like hunted all of those down on auction sites and that kind of thing to get all the ones that were from our Cooperage.

18:52.752 –> 18:55.276
[SPEAKER_03]: I mean, that was a pretty proud moment.

18:55.336 –> 18:57.399
[SPEAKER_03]: I would say to get the ones that came from your Cooperage.

18:57.660 –> 18:57.980
[SPEAKER_00]: Oh, yeah.

18:58.040 –> 18:59.923
[SPEAKER_00]: He was on a hunt to find.

19:00.157 –> 19:00.798
[SPEAKER_00]: Oh, I guess.

19:00.838 –> 19:02.702
[SPEAKER_03]: That took a while, but it’s a good way.

19:02.742 –> 19:04.044
[SPEAKER_00]: That’s his favorite.

19:04.064 –> 19:06.208
[SPEAKER_00]: A little bottles of buffalo triceps experimental.

19:06.228 –> 19:07.310
[SPEAKER_01]: He’s 75 milliliters.

19:07.931 –> 19:08.311
[SPEAKER_01]: Yeah.

19:08.332 –> 19:09.854
[SPEAKER_00]: Yeah.

19:09.874 –> 19:11.537
[SPEAKER_00]: But he likes to drink a lot of it, too.

19:11.597 –> 19:16.185
[SPEAKER_00]: So he’s drinking a lot of, like, 1792, and what don’t you drink a lot of?

19:16.807 –> 19:18.409
[SPEAKER_00]: What do he wrestles?

19:19.071 –> 19:19.531
[SPEAKER_00]: Yeah.

19:19.591 –> 19:23.278
[SPEAKER_00]: He likes to, like, lurk on the secondary site, just so he knows, like, what people are.

19:24.305 –> 19:28.292
[SPEAKER_00]: Like the the market for bourbon and like what it’s doing and what what you see.

19:28.312 –> 19:29.454
[SPEAKER_03]: I mean, okay, give me input on that.

19:29.474 –> 19:34.664
[SPEAKER_03]: What do you I mean, I mean, I mean, obviously we’ve seen a softening, but is really a softening was it just over production.

19:35.846 –> 19:37.549
[SPEAKER_01]: Far as the secondary market.

19:37.569 –> 19:37.810
[SPEAKER_01]: Secondary.

19:37.870 –> 19:38.431
[SPEAKER_01]: Secondary.

19:38.972 –> 19:39.292
[SPEAKER_01]: I don’t know.

19:39.332 –> 19:41.777
[SPEAKER_01]: I right can’t see any of the secondary market anymore.

19:41.797 –> 19:44.642
[SPEAKER_00]: I think they shut you down on Facebook.

19:45.432 –> 19:46.333
[SPEAKER_01]: I didn’t shut me down.

19:46.373 –> 19:46.814
[SPEAKER_01]: I shut them.

19:47.094 –> 19:51.360
[SPEAKER_01]: Whatever, uh, yeah, I mean, yeah, I’ll be one of the pages.

19:51.381 –> 20:01.835
[SPEAKER_01]: I always used to follow on Facebook, got shut down locally, but I know some of my buddies over in like Dallas or Arkansas, they still, I think, have their secondary markets up.

20:01.855 –> 20:05.320
[SPEAKER_01]: But the one in Louisville, that I always, I’m not able to follow that.

20:05.340 –> 20:06.402
[SPEAKER_01]: I think that one shut down.

20:06.462 –> 20:11.389
[SPEAKER_00]: Yeah, but he likes to track like just pricing up a hardwood of literally anything.

20:11.629 –> 20:12.030
[SPEAKER_00]: So,

20:13.833 –> 20:20.923
[SPEAKER_03]: And other any standout whiskey is the two of you drank recently that you’d like to talk about anything fun and you like Holy shit that was good

20:22.608 –> 20:26.032
[SPEAKER_00]: Um, yeah, I’m working with a project with Sherry Carter.

20:26.072 –> 20:27.374
[SPEAKER_00]: That’s see that.

20:27.394 –> 20:28.195
[SPEAKER_00]: Tell me about that one.

20:28.295 –> 20:30.317
[SPEAKER_00]: Yeah, with Mahagini fog.

20:30.417 –> 20:32.720
[SPEAKER_00]: So working very, very close.

20:32.740 –> 20:36.284
[SPEAKER_00]: Getting the building ready in the bottles and the glass and the labels.

20:36.425 –> 20:38.067
[SPEAKER_00]: And oh, it’s a lot.

20:38.087 –> 20:40.690
[SPEAKER_00]: I’ve never like been a part of a brand lot.

20:40.790 –> 20:42.772
[SPEAKER_00]: So I’m just here helping make her dreams come true.

20:42.812 –> 20:43.773
[SPEAKER_00]: However, I need to.

20:43.834 –> 20:45.055
[SPEAKER_00]: Um,

20:45.035 –> 20:59.054
[SPEAKER_00]: But so being able to taste her a lot of barrels and I think one of the first releases we like were able to let people taste her at bourbon women was the almost 21 year old American whiskey and that honestly was just anything it was just it was just incredible.

20:59.074 –> 21:00.736
[SPEAKER_00]: I was just like I love American whiskey.

21:00.996 –> 21:12.612
[SPEAKER_00]: I love the flavor it produces it almost tastes it like I don’t know like pretty high proof and it didn’t really show through at all.

21:14.026 –> 21:18.434
[SPEAKER_01]: I’m bringing in at this point and he’s definitely over 140 even by the way.

21:18.454 –> 21:19.196
[SPEAKER_00]: Yeah.

21:19.216 –> 21:21.640
[SPEAKER_00]: Easy to drink, way high proof, lots of flavor.

21:21.801 –> 21:26.249
[SPEAKER_00]: And I remember just drinking that like she was like selecting through like three barrels.

21:26.289 –> 21:28.373
[SPEAKER_00]: Like that was one even blind.

21:28.393 –> 21:29.355
[SPEAKER_00]: You kept coming back too.

21:29.375 –> 21:31.859
[SPEAKER_00]: But yeah, that’s just really good.

21:31.879 –> 21:33.282
[SPEAKER_00]: So that was exciting.

21:33.563 –> 21:33.823
[SPEAKER_00]: Yeah.

21:34.900 –> 21:36.343
[SPEAKER_03]: I’m looking forward to seeing her lying.

21:36.363 –> 21:39.408
[SPEAKER_03]: I mean, obviously, she has a lot of really good old liquid.

21:39.449 –> 21:44.318
[SPEAKER_03]: She’s, you know, I wouldn’t say it’s old as Marcy stuff, but oh, no, definitely not old.

21:44.338 –> 21:51.291
[SPEAKER_00]: I think she’s going to focus more like blending, re-baryling that in it, yeah, it’s an older liquid too, but not definitely not Marcy.

21:51.391 –> 21:52.032
[SPEAKER_00]: Yeah.

21:52.197 –> 21:53.960
[SPEAKER_03]: Yeah, I mean, it’s pretty amazing.

21:53.980 –> 21:54.981
[SPEAKER_03]: No history over there.

21:55.021 –> 22:02.993
[SPEAKER_03]: Just like this beautiful old liquid that’s, you know, people have, you know, yeah, Marcia was smart to get all of that, like very early on.

22:03.113 –> 22:04.956
[SPEAKER_00]: And now there is a lot of old liquid.

22:04.976 –> 22:07.440
[SPEAKER_00]: You know, there’s a lot like now is a great time to start a brand.

22:07.840 –> 22:09.222
[SPEAKER_00]: There’s a lot of liquid coming out.

22:09.242 –> 22:13.969
[SPEAKER_00]: Like people trying to offload, but some of these older cast that you’re getting has like eight bottles left in it.

22:14.009 –> 22:15.351
[SPEAKER_00]: So you’re like, do you not really want to pay?

22:15.371 –> 22:15.431
[SPEAKER_00]: No.

22:16.313 –> 22:19.217
[SPEAKER_00]: Do you not really want to pay that much money for eight bottles now?

22:19.636 –> 22:21.471
[SPEAKER_03]: No, no, that’s crazy.

22:21.532 –> 22:22.116
[SPEAKER_03]: That’s crazy.

22:22.177 –> 22:24.415
[SPEAKER_03]: Are you guys on any travels coming up anymore?

22:24.648 –> 22:33.460
[SPEAKER_00]: Yeah, we’re going to Chicago this weekend for the Sobab, which is a beer festival festival of barrel aged beers.

22:34.001 –> 22:35.263
[SPEAKER_01]: Yeah, we’re pretty excited about that.

22:35.463 –> 22:44.655
[SPEAKER_01]: Yeah, so we’ve got a handful of brewery customers that, you know, will pull aside some more unique barrels that we get in on the used side.

22:45.116 –> 22:51.685
[SPEAKER_01]: And we always try to offer those out to our brewery friends and let them spare them around with some

22:51.665 –> 22:57.994
[SPEAKER_01]: you know, harder to get barrels or, you know, different mash bill barrels, barrels of different ages.

22:58.195 –> 23:11.614
[SPEAKER_01]: You know, so we get some more custom requests out there, and uh, always try to help them out because, you know, uh, barrel age beer is, you know, relatively small market, but they’re also doing some really cool and innovative stuff.

23:13.113 –> 23:27.328
[SPEAKER_03]: Yeah, I mean, and vice versa, like I have, you know, a lot of Japanese whisky’s guys have done, you know, beer using beer barrels to age the whisky, you know, like I had an IPA cast from Chichibu is absolutely delicious.

23:27.729 –> 23:28.670
[SPEAKER_00]: Do you go to Japan?

23:29.571 –> 23:30.231
[SPEAKER_03]: I haven’t yet.

23:30.672 –> 23:38.260
[SPEAKER_03]: I was supposed to go COVID here and I was supposed to go now like a week from now, but like I’ve just done too much traveling this year that there’s no.

23:39.269 –> 23:46.840
[SPEAKER_03]: Um, so next year, I mean, you know, next year, so far on the books Hong Kong, Harris, um, how is that certified again?

23:46.881 –> 23:47.822
[SPEAKER_03]: It’s always full.

23:47.842 –> 23:51.828
[SPEAKER_03]: I mean, for me, it’s it’s to buy, you know, I’m, I go everywhere I go.

23:51.868 –> 24:01.503
[SPEAKER_03]: I just want to be able to, you know, I have whiskey stashed all around the world because depending on taxes and reason, then I’m not even, it’s just easier to buy whiskey at a better price.

24:01.523 –> 24:01.983
[SPEAKER_03]: How about that?

24:02.003 –> 24:04.908
[SPEAKER_03]: It’s not even about any of the tariffs tack to the anything like that.

24:05.248 –> 24:05.749
[SPEAKER_03]: It’s just,

24:05.729 –> 24:09.838
[SPEAKER_03]: plainly cheaper to buy majority of the whiskey I like outside of the country.

24:10.400 –> 24:10.580
[SPEAKER_03]: Yep.

24:10.881 –> 24:14.349
[SPEAKER_00]: So you’re literally like I’m going to go to Hong Kong to buy whiskey and that’s your only reason.

24:14.369 –> 24:21.305
[SPEAKER_03]: So what I’ll do is before I go there I will people will get whiskey from me at retail and they’ll hold it for me.

24:22.467 –> 24:24.111
[SPEAKER_03]: Like I just don’t like to pay above retail.

24:24.612 –> 24:24.953
[SPEAKER_02]: Yeah.

24:25.102 –> 24:34.207
[SPEAKER_03]: So if there’s people anywhere in the world that feasible for me to go visit, I’m going to Hong Kong really for a show called Whisky Now.

24:34.247 –> 24:41.406
[SPEAKER_03]: It’s a very unique show where they literally it’s one day and they pour the most insane pours, but you pay by the pour.

24:41.386 –> 24:58.028
[SPEAKER_03]: So you get like a card, and you put whenever you want there $1,000, $2,000, $3,000 on it, and then the guy would be like, all right, the poor of that’s $50, a poor of that’s $300, and you can literally just drink the craziest whiskey that’s just, they don’t make anymore.

24:58.008 –> 25:03.394
[SPEAKER_03]: and one and done it and then Hong Kong has all these cool like little whiskey bars.

25:03.714 –> 25:17.650
[SPEAKER_03]: I mean, I don’t want to name the bar just but I remember when you and I first met it was that interesting bar in downtown Louisville and the guy got in a lot of trouble for doing a whole shit and we’re not going to say the name with that place, you know, I just because I’m kind of like talking about all that shit.

25:18.851 –> 25:26.800
[SPEAKER_03]: But places like that exist all over Hong

25:26.881 –> 25:27.362
[SPEAKER_00]: Yeah.

25:27.782 –> 25:28.783
[SPEAKER_00]: Well, we’re coming with you.

25:29.424 –> 25:29.604
[SPEAKER_03]: Yeah.

25:29.624 –> 25:35.051
[SPEAKER_03]: I’m like, it’s like, and Hong Kong is such a I mean, I’m a political at all, but it’s so bizarre.

25:35.071 –> 25:39.717
[SPEAKER_03]: Like, if the light is green, people walk, and if the light is red, people stop.

25:39.737 –> 25:41.499
[SPEAKER_03]: And like, you don’t feel unsafe.

25:41.559 –> 25:47.567
[SPEAKER_03]: You can walk around the streets of one o’clock in the morning, because like, whoever told them not to miss behavior, they listen.

25:48.268 –> 25:48.989
[SPEAKER_03]: And they’ve listened.

25:49.590 –> 25:51.572
[SPEAKER_03]: So there’s just no stupidness.

25:51.552 –> 25:54.438
[SPEAKER_03]: and the hospitality is like next level.

25:55.059 –> 26:00.791
[SPEAKER_03]: Like, everywhere you go, you feel like royalty and you’re not going to crazy places that have royalty.

26:00.911 –> 26:07.665
[SPEAKER_03]: Like, they just got customer service hospitality, but like I’m saying, there’s like half a dozen crazy whiskey bars.

26:07.706 –> 26:08.207
[SPEAKER_03]: Not crazy.

26:08.227 –> 26:10.371
[SPEAKER_03]: Like, just crazy for their selection.

26:10.722 –> 26:18.078
[SPEAKER_03]: And I went this year for another show that was a two-day show that was mind-block and I loved the idea of being by the poor.

26:18.599 –> 26:20.904
[SPEAKER_03]: So that way you totally curate your own experience.

26:20.924 –> 26:23.670
[SPEAKER_03]: You’re not going to taste thing where they’re like, hey, here’s 12 whiskey.

26:23.730 –> 26:25.614
[SPEAKER_03]: And you’re like, I don’t want drinks eight of them.

26:25.674 –> 26:27.077
[SPEAKER_03]: I couldn’t give a fuck about.

26:27.057 –> 26:31.243
[SPEAKER_03]: You know, there you’re like, hey, like, I wanted to do a Yamazaki owner’s cast.

26:31.783 –> 26:33.906
[SPEAKER_03]: And I’m like, I want to drink all the tamaroles.

26:34.207 –> 26:37.972
[SPEAKER_03]: So I just went around and found them all and drank them all, because that’s all I wanted to drink.

26:38.352 –> 26:41.517
[SPEAKER_03]: This show though, I’ve never been to and it’s like next level.

26:41.597 –> 26:46.444
[SPEAKER_03]: Like it’s just all stuff from the 56 deep 70s, crazy stuff.

26:46.864 –> 26:48.566
[SPEAKER_03]: And the prices aren’t insane.

26:48.747 –> 26:54.094
[SPEAKER_03]: Like they’re like one tenth of what somebody would try to charge you in the United States.

26:54.074 –> 26:58.218
[SPEAKER_03]: I don’t want saying that that’s cheap, you know, I say it’s just overcharges because they can.

26:59.339 –> 27:03.883
[SPEAKER_03]: There, but it’s just it’s whiskey history that I just it’s not going to be the same again.

27:04.903 –> 27:05.304
[SPEAKER_03]: Just not.

27:05.904 –> 27:06.925
[SPEAKER_00]: You’re making me tear up.

27:07.566 –> 27:08.146
[SPEAKER_03]: All right, so cool.

27:08.186 –> 27:08.647
[SPEAKER_03]: So cool.

27:08.667 –> 27:09.748
[SPEAKER_03]: But I guess insane.

27:09.788 –> 27:15.292
[SPEAKER_03]: Like like walking the street at Paul the clock at night and not even thinking twice.

27:15.733 –> 27:18.395
[SPEAKER_00]: Yeah, I mean, my work 12 because I’m feared.

27:18.415 –> 27:23.980
[SPEAKER_03]: Yeah, I mean, you know, when I would that the Paris whiskey

27:23.960 –> 27:33.203
[SPEAKER_03]: You know, like, New York, I constantly have to like stop and like let them walk by you, you know, to see what they’re up to is like Hong Kong, a billions of millions obviously.

27:33.604 –> 27:39.859
[SPEAKER_03]: Lots and lots of people all wondering around you, not one person gives a shit about you, or cares and just keeps going.

27:39.839 –> 27:42.264
[SPEAKER_03]: And the Cuban cigar is an everything.

27:42.284 –> 27:58.995
[SPEAKER_03]: It’s just it’s just such an amazing part and then the crazy part about a Hong Kong like if you go there It’s like you would have this insane city like insane like New York on steroids and you can drive 20 minutes away and you can be at like a beach with a Nobody there with a temple

27:59.617 –> 28:01.460
[SPEAKER_03]: And you’re like, wait, that was just 20 minute drive.

28:01.520 –> 28:02.401
[SPEAKER_03]: Like, what the hell?

28:02.622 –> 28:15.923
[SPEAKER_03]: Like, people don’t realize that Hong Kong is like, literally, like, yes, there’s Cow Loon, which is like the Brooklyn and there’s Hong Kong, which is like New York City, but like all around it is just mother nature and beautiful hills and mountain, not mountain.

28:16.284 –> 28:19.549
[SPEAKER_03]: Just very high places you can go and beaches.

28:19.609 –> 28:21.372
[SPEAKER_03]: And I’m like, I fell in love.

28:21.622 –> 28:24.212
[SPEAKER_03]: So yeah, that one’s back this year, next year.

28:24.252 –> 28:26.541
[SPEAKER_03]: Hopefully, Japan, I’ve got to go.

28:26.762 –> 28:28.328
[SPEAKER_03]: I mean, I’ve got to go do it.

28:28.408 –> 28:31.480
[SPEAKER_00]: At her, when I go to Scotland, you just keep going back.

28:31.966 –> 28:33.288
[SPEAKER_02]: Well, that’s why there’s the same thing.

28:33.849 –> 28:34.410
[SPEAKER_02]: Yeah, like it’s.

28:34.430 –> 28:36.213
[SPEAKER_00]: Yeah, I didn’t expect to love Scotland as much.

28:36.293 –> 28:40.500
[SPEAKER_00]: Oh, I honestly didn’t want to go because I’m like, oh, it’s a lot like Kentucky.

28:40.561 –> 28:41.041
[SPEAKER_00]: It’s beautiful.

28:41.061 –> 28:41.622
[SPEAKER_00]: It’s growing hills.

28:41.662 –> 28:42.143
[SPEAKER_00]: It’s whiskey.

28:42.223 –> 28:43.185
[SPEAKER_00]: I just do that every day.

28:43.245 –> 28:44.127
[SPEAKER_00]: I want something new.

28:44.227 –> 28:45.609
[SPEAKER_00]: But no, I’m like dreaming.

28:45.629 –> 28:46.210
[SPEAKER_00]: I’m going back here.

28:46.230 –> 28:52.000
[SPEAKER_01]: We were made for like, I think eight days and then just you can’t do it in eight days.

28:51.980 –> 28:59.752
[SPEAKER_03]: No, no, I mean, you haven’t even been, I mean, this last trip that when you guys were there, I was, this was brutal.

28:59.792 –> 29:01.234
[SPEAKER_03]: I don’t recommend this for anybody.

29:01.915 –> 29:08.886
[SPEAKER_03]: I did four nights, three hotels, four cities, like I didn’t know where I was.

29:09.467 –> 29:15.777
[SPEAKER_03]: But next time what you got to do is go spend like two or three days on Isla, and that’s where all like the peded whiskeys are made, really?

29:15.757 –> 29:19.200
[SPEAKER_00]: Yeah, I’m glad we didn’t go there with a huge storm that came through.

29:19.300 –> 29:24.545
[SPEAKER_00]: One of my friends was actually there at the same time we were, and they got stuck, yeah, he got stuck.

29:24.565 –> 29:28.289
[SPEAKER_00]: They were like, no restaurants open, no hotels, I was just… Well, they walked down there.

29:28.309 –> 29:33.494
[SPEAKER_03]: I mean, the reality is that, like, Gary restaurants, it’s an island of 2,000 people, something like that.

29:33.674 –> 29:40.160
[SPEAKER_03]: Like, and you know, we’re, and there’s like nothing, like there’s like three hotels and like 878 restaurants in there.

29:40.180 –> 29:43.924
[SPEAKER_00]: I have a Instagram story with like, I haven’t eaten in two days, but I’m never straight tough.

29:43.904 –> 29:55.980
[SPEAKER_03]: And then you take like, you take a fairy or you can fly in and like flying in, you know, very interesting going there and like literally just walking around and going like holy shit.

29:56.360 –> 29:57.262
[SPEAKER_03]: Holy shit.

29:57.282 –> 29:57.582
[SPEAKER_00]: Let’s see.

29:57.742 –> 29:59.024
[SPEAKER_00]: I’m going on the peanut terrain.

29:59.224 –> 30:00.125
[SPEAKER_00]: So I can appreciate.

30:00.145 –> 30:00.606
[SPEAKER_03]: Oh, trust me.

30:00.646 –> 30:06.173
[SPEAKER_03]: I was, I didn’t come to later, but like once you go there, like the Sherry peats are just like next level.

30:06.233 –> 30:09.998
[SPEAKER_03]: Because you talk about aged whiskey, like the stuff you’re going to drink is good.

30:10.018 –> 30:12.061
[SPEAKER_03]: So what happens is it has a hint of the smoke.

30:12.962 –> 30:13.523
[SPEAKER_00]: Yeah.

30:13.722 –> 30:17.927
[SPEAKER_03]: Like it’s like it’s in it, you know, obviously it’s you know, like I saw a great thing at the other day.

30:17.967 –> 30:19.609
[SPEAKER_03]: It was like it’s sea salt.

30:19.629 –> 30:21.811
[SPEAKER_03]: Like you’re going to get these sea salt notes.

30:22.192 –> 30:23.273
[SPEAKER_00]: My jacket was in the ocean.

30:23.493 –> 30:25.916
[SPEAKER_03]: You on the sea, of course you’ll do it.

30:25.936 –> 30:26.036
[SPEAKER_03]: Yeah.

30:26.096 –> 30:27.578
[SPEAKER_03]: Yeah, different.

30:28.319 –> 30:29.720
[SPEAKER_02]: Yeah, I love it.

30:30.461 –> 30:31.122
[SPEAKER_03]: Well, okay.

30:31.442 –> 30:33.424
[SPEAKER_03]: Yeah, I know you’ve drank a lot of good stuff.

30:33.444 –> 30:40.152
[SPEAKER_03]: Zach, any standout moments in your career coming into the family business that you like holy shit I can’t believe I’m doing this.

30:41.870 –> 31:04.468
[SPEAKER_03]: as far as bottles that we’ve got all where it goes to flat like you just you as an individual sitting down looking around the room and going like well didn’t see this one coming this fucking cool is that just a little bit more well yeah he he’s the oil i don’t know i mean i’m trying to i’m trying to think i i guess uh

31:05.275 –> 31:08.160
[SPEAKER_00]: No, I actually think I’m like what answer for you, not really.

31:08.200 –> 31:10.224
[SPEAKER_00]: And we have a bottle of like jet Daniels.

31:10.284 –> 31:12.248
[SPEAKER_00]: It has its grandpa’s face in the back of it.

31:12.268 –> 31:14.532
[SPEAKER_00]: It’s like, I nod to their president.

31:14.552 –> 31:21.805
[SPEAKER_00]: And I think like having that at our house, like having your grandpa’s face in the back of the jet Daniels bottle because he was the president at the time.

31:21.825 –> 31:23.368
[SPEAKER_00]: I feel like you.

31:23.348 –> 31:30.018
[SPEAKER_01]: Yeah, and then it’s kind of guess like we’ve got a bottle of antique from back when it was run.

31:30.459 –> 31:33.683
[SPEAKER_01]: So the facility here had changed hands a handful of times.

31:34.585 –> 31:36.648
[SPEAKER_01]: Yeah, that had one of the brands I’ve had.

31:36.668 –> 31:38.591
[SPEAKER_01]: Yeah, one of the brands was called antique.

31:38.951 –> 31:46.302
[SPEAKER_01]: They’re about from like 1960 to like 19 not quite 1970, but there’s a handful of

31:46.703 –> 32:12.137
[SPEAKER_01]: bottles that came straight from this distillery here and we still have like the original distillery controls upstairs and get to see is like oh we’ve got whiskey that was actually produced here at this site I can see the like the old controls that like made the whiskey and like getting to taste it you know it’s a you know just a classic dusty vintage bottle but it’s a from the cool get the no that’s history and you know get to experience the history.

32:13.248 –> 32:16.417
[SPEAKER_00]: the coverage site was DSP Kentucky 20.

32:16.437 –> 32:26.245
[SPEAKER_00]: Yeah, that I think that just we didn’t come here every day and like know that this building has been a distilleries since 1867.

32:26.984 –> 32:31.569
[SPEAKER_01]: in the rescue, making process and some capacity for that long concept.

32:31.589 –> 32:32.731
[SPEAKER_00]: You have to come out and vet that.

32:32.751 –> 32:33.291
[SPEAKER_03]: Yeah, for sure.

32:33.311 –> 32:41.561
[SPEAKER_03]: I definitely, I’m over to you, everyone, like, I just, you know, ever since I stopped doing the barrel picks, everyone wanted me to do a 501c, and I’m like, I just wanted to do barrel picks.

32:41.621 –> 32:44.304
[SPEAKER_03]: I don’t own a bird charity, but hopefully that will stop.

32:44.364 –> 32:47.468
[SPEAKER_03]: Hopefully all the marketing companies are gone, and you know, things will change.

32:47.528 –> 32:49.770
[SPEAKER_03]: But yeah, I’ve been promising everyone, I’ll come out there.

32:50.371 –> 32:54.696
[SPEAKER_03]: Obviously, I’m a lot of cold weather lovers, so you’re about to go into that, so that won’t be the next year.

32:55.638 –> 32:59.390
[SPEAKER_00]: Another good moment in sex life is when he met me and I was already a little girl.

32:59.531 –> 33:01.277
[SPEAKER_00]: I was already a little girl, girly.

33:01.297 –> 33:05.631
[SPEAKER_03]: Oh, Lord, I just liked it.

33:06.421 –> 33:07.923
[SPEAKER_03]: This is not therapy, okay.

33:07.943 –> 33:11.787
[SPEAKER_03]: We’re talking about whiskey, passionate.

33:11.807 –> 33:11.927
[SPEAKER_03]: Right.

33:11.947 –> 33:12.027
[SPEAKER_03]: Hey.

33:12.047 –> 33:14.330
[SPEAKER_03]: Well, I can’t thank the two of you enough for coming on.

33:14.390 –> 33:15.912
[SPEAKER_03]: Zach, do you want to throw us some of your socials?

33:16.212 –> 33:17.814
[SPEAKER_03]: Or Jessica can do it for, can I?

33:19.236 –> 33:19.336
[SPEAKER_03]: Yeah.

33:19.356 –> 33:20.777
[SPEAKER_03]: Oh, let Jessica handle that.

33:20.797 –> 33:22.860
[SPEAKER_03]: She’s, she’s more online than I am.

33:23.841 –> 33:23.961
[SPEAKER_03]: Yeah.

33:23.981 –> 33:25.122
[SPEAKER_03]: I just, we’re going to follow you.

33:25.142 –> 33:29.307
[SPEAKER_03]: I mean, you’re doing something that you’re doing, you know, ancient work and it’s fucking cool.

33:29.371 –> 33:32.998
[SPEAKER_00]: to him, you can email him at Zach, Zach Cooperage.

33:33.038 –> 33:45.102
[SPEAKER_00]: He might not answer, but you can follow the Cooperage at Zach Cooperage is EAK Cooperage, and then you can follow me on Bourbon Insider where you will find Zach because I post a lot of him.

33:45.976 –> 33:47.959
[SPEAKER_03]: Well, thank you, too, for taking the time.

33:48.060 –> 33:49.622
[SPEAKER_03]: Thank you, everyone, for listening.

33:49.702 –> 33:54.450
[SPEAKER_03]: I’m just telling you, man, like they’re doing work that’s been around for hundreds of years.

33:54.511 –> 33:57.235
[SPEAKER_03]: And it’s pretty cool that people are still excited and doing it.

33:57.255 –> 34:00.881
[SPEAKER_03]: Then we wouldn’t be having the whiskey if nobody was taking the Cooperate side of it.

34:00.982 –> 34:02.985
[SPEAKER_03]: So, you know, thank you for coming on.

34:03.105 –> 34:04.347
[SPEAKER_03]: Thank everyone for listening.

34:04.428 –> 34:05.449
[SPEAKER_03]: I appreciate all of you.

34:05.990 –> 34:08.254
[SPEAKER_03]: And until the next episode, that’s a wrap.

34:22.797 –> 34:25.197
[UNKNOWN]: Thank you.