Whiskey, Passion, and a New Dawn: A Conversation with Raven Fuller

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[SPEAKER_02]: Welcome back everybody to another fun episode of the Rolex Whiskey Passion Project.

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[SPEAKER_02]: I’m excited to hear what I’m dear friend is up to today.

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[SPEAKER_02]: But this person who’s about to come on the podcast probably known you one of the longest in my not only as Gavin Lindy and the alter ego Rolex Whiskey and everything.

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[SPEAKER_02]: And I sure do enjoy hanging out with their Raven, Fuller,

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[SPEAKER_01]: Thank you so much for having me.

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[SPEAKER_01]: I am doing fantastic.

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[SPEAKER_01]: How much you?

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[SPEAKER_02]: Hey, another, you know, cloudy day in San Diego, you know, it’s not always nice weather like everybody says.

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[SPEAKER_01]: I’m in Chicago and April, so I think I’ve got to be.

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[SPEAKER_02]: Yeah, I listen.

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[SPEAKER_02]: I’ll be there in June just when you go from now to a hundred degrees when I’m there.

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[SPEAKER_02]: It’s like it’s really super chill.

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[SPEAKER_02]: It must be amazing like that.

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[SPEAKER_02]: When you had your camera on for a second, you were like fully dressed jacket and everything.

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[SPEAKER_02]: I’m like, wow, cold.

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[SPEAKER_01]: Yes, it was like 70 degrees two days ago and now it’s back in the high 30s.

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[SPEAKER_01]: So great spring.

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[SPEAKER_02]: Well, I would be really curious to hear for you, because you’ve had quite a fun whiskey journey.

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[SPEAKER_02]: When did it kind of begin for you?

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[SPEAKER_01]: Oh, goodness.

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[SPEAKER_01]: Okay.

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[SPEAKER_01]: So it was about 2017 that I moved from central Illinois to Louisville, Kentucky.

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[SPEAKER_01]: When I first got there, I was mostly still drinking cocktails and some beer or sour beers and kind of in that universe, but obviously once you move into the the belly of the beast you pretty quickly are introduced to whiskey in a different way than how I had experienced it prior to that so I I dove in head first I worked for the convention visitors bureau there for.

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[SPEAKER_01]: a hot second, so becoming an expert on all the distilleries and where people wanted to.

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[SPEAKER_02]: And just to stop you for a second, this is 2017.

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[SPEAKER_02]: Yeah.

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[SPEAKER_02]: I mean, shit’s about to pop off, but it hasn’t really popped off yet, right?

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[SPEAKER_02]: So you’re working for the Voodles, isn’t bureaus.

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[SPEAKER_02]: And it’s like, hey, there’s a couple of crews, and it’s like, yeah.

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[SPEAKER_01]: Yeah, I mean, there were a couple people that were coming in for like bachelor parties not already existed a lot less than it does now of course and then you You have a big conventions that came through and they’d want to see a distillery while they were in town, but truly the the tourism in that city now is one of the biggest economic drivers they have and there wasn’t really like I mean I remember meeting you in 2017 and kind of throughzing the main drag in downtown Lou and there really wasn’t that much going on.

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[SPEAKER_01]: No, I mean, there were some awesome little like local secret bars that yeah, truthfully we didn’t want to tell a lot of people about but now it’s I mean you can’t walk more than a block without seeing multiple options.

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[SPEAKER_02]: Yeah, it’s kind of wild because people were not talking about like when the dinosaurs roamed the earth.

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[SPEAKER_02]: We’re talking about like nine years ago.

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[SPEAKER_02]: Like in 90s, that main drag went from like, I mean, I mean, Louisville slugger was like the thing on the track.

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[SPEAKER_02]: Cool.

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[SPEAKER_02]: Like gatherings and things, I remember going, I was like, oh, I remember staying at the museum hotel.

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[SPEAKER_02]: And I was like, oh, I do this cool.

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[SPEAKER_02]: Like this is unique.

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[SPEAKER_02]: Like walked around and I’m like, ah, this is kind of, you know, two streets over.

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[SPEAKER_02]: You know, you might not make it out.

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[SPEAKER_01]: You know, I moved from a much smaller city than Louisville.

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[SPEAKER_01]: So when I first got there, I thought I had made it.

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[SPEAKER_01]: I was like, this is the big time.

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[SPEAKER_01]: This is a big city.

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[SPEAKER_01]: And it is obviously a lovely, but to see where it’s come just in the last, like you said, 10 years is crazy.

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[SPEAKER_02]: So you come in there, you’re a cocktail, you’re mainly cocktails and you’re like cool.

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[SPEAKER_02]: I’m working for the Convention Center.

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[SPEAKER_02]: And now obviously there’s a lot of whiskey around, but it’s kind of like just all the back then, I would imagine, it’s just like, yeah, there’s a lot of whiskey around, so what?

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[SPEAKER_01]: You have for me, it was really the people that brought me into it.

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[SPEAKER_01]: I had done a couple different seminars and things like that through the Convention Center and started to meet some of the women in whiskey and that really opened a whole door that I didn’t know existed as a career path.

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[SPEAKER_01]: So I was lucky enough to meet Vicki, a fugit at Mikters and she really pulled me in and it was

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[SPEAKER_02]: So in your journey now, going into whiskey, how soon after, like you said you had conventions in a very hot minute, and then you jumped right into mixtures from there?

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[SPEAKER_01]: Yes, yes.

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[SPEAKER_02]: And so then at that point now, I mean, mixtures is less as starting to gather momentum.

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[SPEAKER_02]: I haven’t, you know, like Fort Nelson didn’t open till later.

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[SPEAKER_02]: So like that was in the plans, I remember, but it wasn’t there yet.

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[SPEAKER_01]: Yeah, so when I came on board, the downtown location was not open yet.

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[SPEAKER_01]: So I was working and really learning all the ends and outs of production and behind the scenes, emitters at their production facility.

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[SPEAKER_01]: And then it was about six months later in February of 19 that the Port Nelson Distillery opened, and then I worked at that location.

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[SPEAKER_02]: So for you, when I go on a whiskey journey, I would imagine obviously a lot of mixtures is in your life.

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[SPEAKER_02]: But you know, and that’s gonna be the guarantee over there, 2019.

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[SPEAKER_02]: There was a celebration launch.

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[SPEAKER_02]: There was a bunch of 20s that were kind of like coming, you know, 2018 with the 20.

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[SPEAKER_02]: And you’re watching mixtures kind of grow as a brand, but you’re also seeing other whiskeys I would imagine being in Kentucky that are also started into gather skiing.

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[SPEAKER_01]: Yeah, absolutely.

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[SPEAKER_01]: I mean, you can’t really live in Kentucky without having maybe one degree of separation from somebody that either works for or their partner works for.

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[SPEAKER_01]: another distillery.

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[SPEAKER_01]: So I was going every weekend or day that I had off.

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[SPEAKER_01]: I was checking out other distilleries all throughout the state.

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[SPEAKER_01]: But it really wasn’t until I moved to Seattle that I realized just how cool that experience was.

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[SPEAKER_01]: I think when you’re immersed in it, it’s easy to take it for granted and not realize how remarkable that setting is.

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[SPEAKER_01]: And then yeah, once I left, I really

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[SPEAKER_01]: got to see what a cool perspective that I got to have was.

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[SPEAKER_02]: And for you on your personal journey, I mean, are you now off cocktails and enjoying the whiskey as much or it’s like, hey, this is a little bit of work separation, you know, how can I do this whole thing a lot now?

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[SPEAKER_02]: At the end of the night, I kind of just want to have a cocktail and go to bed.

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[SPEAKER_02]: It’s been a long day.

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[SPEAKER_02]: I mean, you guys work crazy hours.

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[SPEAKER_01]: Yeah, I mean, it depends on the reason that I’m out and about like if I’m just hanging out with friends or I’m specifically with my my whiskey homies were definitely drinking meat whiskey and we’re or sipping for the most part so it’s not really about.

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[SPEAKER_01]: Ty and one honor getting drunk.

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[SPEAKER_01]: It’s just about experiencing different flavors and stories.

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[SPEAKER_01]: But if I’m on my own and I’m out or if I’m lucky enough to get a date night in there, we’re definitely enjoying cocktail.

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[SPEAKER_01]: I love seeing the new Innovations that people keep just twisting on the classics big fan of martinis and like the savory.

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[SPEAKER_01]: cocktail moment that’s happening as well.

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[SPEAKER_02]: I mean, as wild as me, just watching how big the cocktail program is and I was out for dinner with the buddy the other night.

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[SPEAKER_02]: And we were talking about like,

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[SPEAKER_02]: back in the day, you know, when the Zionist was roamed the earth, like cocktails were like maxed out at like 12 bucks.

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[SPEAKER_02]: Like that’s what a cocktail was, you know, like that’s just what it was.

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[SPEAKER_02]: Now you like in the 20s and it ain’t no thing.

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[SPEAKER_02]: And it’s a whole pump and ceremony and a whole show, which is all well worth it.

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[SPEAKER_02]: But I’m like, wow, like bartending must have significantly changed for bartenders through a lucky to pull, you know, a $50-60 tab out of a person of

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[SPEAKER_01]: Absolutely.

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[SPEAKER_01]: I mean, I look at my cocktails the same way I look at coffee or whatever meal.

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[SPEAKER_01]: I’m having like there is a time in place for like the McDonald’s Starbucks for the beer and a shot.

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[SPEAKER_01]: That should still exist.

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[SPEAKER_01]: It needs to go away.

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[SPEAKER_01]: Can you have the whole middle tier and yeah, there’s definitely times where I am looking forward to the $30 cocktail and I want the whole song in dance and show.

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[SPEAKER_01]: and showmanship and artistry that comes along with that.

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[SPEAKER_01]: So I think it can all coexist.

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[SPEAKER_01]: So I’m excited to pay attention to both.

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[SPEAKER_02]: And when you were starting, like, you know, they’re going back to the whiskey time and going through and learning whiskey, they’ve always had experience like, because like I’ve dabbled in the learning and the palette and the nose and all that kind of stuff.

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[SPEAKER_02]: And, you know, I always tell people, I’m

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[SPEAKER_02]: sub-par at best, I mean, you know, you, you, you, you, you, you, you, you hold them all the super taster and you almost embarrass it, you drink the same thing with them, because they’re pulling out all kinds of stuff, you know, I always say like I’m somewhere in the middle, but for you, you had to do a pretty intense deep dive, I would imagine.

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[SPEAKER_01]: Absolutely.

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[SPEAKER_01]: I mean, I’m very lucky that I came from a, or learned from a science perspective.

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[SPEAKER_01]: So I learned about all of the processes and what goes into making a whiskey before I was really focused on developing my personal palette and what those flavors were going to mean to me.

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[SPEAKER_01]: So when I’m looking at like a new company that’s coming out, whether it’s a,

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[SPEAKER_01]: a single barrel one off, or it’s somebody coming out with a new special release.

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[SPEAKER_01]: I want to know the how they made it before you even decide whether I like it or not.

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[SPEAKER_02]: Oh, I agree.

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[SPEAKER_02]: I mean, uh, uh, also now like the passing forward to, you know, 2026, they really are just a million different choices.

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[SPEAKER_02]: And some maybe instant, maybe not.

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[SPEAKER_02]: So you have to have that kind of like

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[SPEAKER_01]: Absolutely.

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[SPEAKER_01]: I think it’s so interesting just to see the average.

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[SPEAKER_01]: consumers, education, and creasing, as well.

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[SPEAKER_01]: I mean, like we used to talk about, I don’t know, I’m trying to think of just a small thing, but I mean, even filtration used to be the topic that nobody cared about.

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[SPEAKER_01]: It was a gloss over on the label.

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[SPEAKER_01]: And now, everyone’s understanding what different micro fibers can be included on a chill press.

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[SPEAKER_01]: So it’s just, it’s awesome to see that level of expectation

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[SPEAKER_01]: that the consumers have and that are demanding up producers.

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[SPEAKER_02]: So for you, like what are you watching out for now?

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[SPEAKER_02]: Like where it’s far as, you know, you work with make just for years.

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[SPEAKER_02]: And now, you know, what are you looking for?

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[SPEAKER_02]: What are you on the hunt for?

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[SPEAKER_01]: When I am, what am I on the hunt for?

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[SPEAKER_01]: I think I’m on the hunt for.

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[SPEAKER_02]: If I love watching you, like you seriously are like the embodiment of passion for whiskey, like nobody’s business, like they ain’t no bullshit.

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[SPEAKER_02]: Like you’re on a mission and I’m loving to watch.

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[SPEAKER_02]: So like what’s it?

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[SPEAKER_02]: What is it?

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[SPEAKER_01]: I mean, I think you just called it out perfectly like authenticity is what I care about.

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[SPEAKER_01]: So if that is simple and you’re doing the same exact thing over and over and repeating it to the

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[SPEAKER_01]: and degree like that’s awesome and I respect that.

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[SPEAKER_01]: If you’re trying new things and innovating all the time, maybe not every innovation is going to be a home run, but you’re trying something new and exploring what that looks like.

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[SPEAKER_01]: As long as you’re telling people what it is that you’re up to you.

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[SPEAKER_01]: That’s what I think is interesting.

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[SPEAKER_01]: I’m not really all about the the top secret and how where did it come from and I understand that sometimes you can’t say the exact distilleries something was produced at you.

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[SPEAKER_02]: We still have a lot of that whiskey in the work in the system, you know, like there’s still a lot of those barrels.

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[SPEAKER_02]: I mean, I think like

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[SPEAKER_02]: there’s a lot of big Kentucky guys that have now run out of that can’t tell you where it came from exactly you know so so we’re about to like I don’t think I don’t think consumers realized we’re about to enter into a whole new dawn where a lot of brands that were selling the stuff that we can’t tell you where it came from you can guess or out of it and now it’s theirs and that’s going to be a whole different show absolutely.

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[SPEAKER_01]: And I think there’s lots of reasons to not share where something came from, but I think the consumer.

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[SPEAKER_01]: is smarter than they used to.

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[SPEAKER_02]: Oh God, I mean, there’s so many forums.

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[SPEAKER_02]: You literally, like, I sometimes wonder if these people have jobs by the amount of information that they’re able to cultivate in the short period of time, like, you know, you go on social media and something hasn’t even happened and they’ve got to keep you be filing and they’re like, they’re already kicking it apart.

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[SPEAKER_02]: Like, what?

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[SPEAKER_02]: Like, didn’t you have a job to do today?

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[SPEAKER_01]: Don’t you have to work?

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[SPEAKER_01]: Yeah, and it blows my mind.

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[SPEAKER_01]: Very impressive.

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[SPEAKER_02]: I mean, I mean, and I think like in the watering 10 years, how that it’s changed, you know, like out getting the word out used to take a minute.

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[SPEAKER_02]: Now it’s nanoseconds.

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[SPEAKER_01]: No, yeah, now it’s out before you want it to be out.

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[SPEAKER_02]: Yeah, yeah, I mean, there’s just people on top of people on top of people.

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[SPEAKER_02]: I mean, and it’s it’s interesting because let, do you want to, I, I’d love to touch on where you see, you know, obviously there is this.

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[SPEAKER_02]: vibe out there that people are drinking less.

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[SPEAKER_02]: My two senses, like when we grew up, we were excited to drink at a young age.

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[SPEAKER_02]: We couldn’t wait to be off age, you know, without, you know, saying stupid shit against our own selves, that we may have made our drink before we should have.

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[SPEAKER_02]: This next generation’s been no desire to do that.

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[SPEAKER_02]: So you’re missing like the whole starter group.

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[SPEAKER_02]: There’s other people, if people are drinking less, but like we’re missing a whole new group of drinkers.

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[SPEAKER_01]: I think there’s, I think people are just drinking differently.

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[SPEAKER_01]: So I didn’t drink until I was 23.

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[SPEAKER_01]: So I think that there is definitely still hope that people will start drinking later on.

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[SPEAKER_01]: I think a lot of it is about making sure that you’re making conscious decisions and that you’re choosing what you want to have as far as starting to drink in general.

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[SPEAKER_01]: not drinking to get drunk.

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[SPEAKER_01]: Maybe as much as we used to when we were younger.

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[SPEAKER_01]: And then yeah, with $30 cocktails, I think people are probably spending the same amount of money, but that means they’re getting one cocktail instead of two.

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[SPEAKER_02]: I mean, I was joking with someone else the other day.

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[SPEAKER_02]: It’s like somebody was posted a picture that I’m friends with on Facebook.

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[SPEAKER_02]: And she’s like enjoying a long island, iced tea, I’m like the net.

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[SPEAKER_02]: Like I would be throwing up if I drank that at this point in my, like I would, that was my go to when I was drinking because you, you, the damage you could do quickly and be ready in the situation.

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[SPEAKER_02]: Yeah, I’m like drinking up.

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[SPEAKER_02]: Are you crazy?

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[SPEAKER_01]: We used to leave our house and have a pregame before we went out.

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[SPEAKER_01]: And now I’m like chugging in the espresso before I go trying to like make sure I’m.

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[SPEAKER_02]: I’m drinking like the pre-drink prevention drinks before I go out like I’m like well, I’m gonna have some milk whistle and some electrolytes and I know what it’s gonna feel like tomorrow no matter what.

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[SPEAKER_02]: I mean, I’m even now, you know, I’m sitting preparing for Vegas for Mahesh’s event and then like three weeks later, I go to Hong Kong for the Hong

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[SPEAKER_01]: I mean, it’s ironic with all of the barrel proof products out there and the DNA and the company consumer for barrel proof and then whiskey companies wondering why they can’t sell as many bottles.

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[SPEAKER_01]: It’s like, well, you can have half as many ships of that to get exactly where you want to be.

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[SPEAKER_02]: Well, I had friends over like two weeks ago to the house and they walked in and haven’t seen them in like 20 years.

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[SPEAKER_02]: They live in Austin, Texas.

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[SPEAKER_02]: And I’m like, what do you guys like?

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[SPEAKER_02]: And I had a whole schmorgas board out there.

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[SPEAKER_02]: You know, I had Irish, American, Japanese, the whole line of yours.

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[SPEAKER_02]: And I like, oh man, Rye Whiskey.

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[SPEAKER_02]: That’s what we want.

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[SPEAKER_02]: And I’m like, oh, I cool.

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[SPEAKER_02]: So I pulled out a few, you know, I did a vertical of mickers from, you know, six bottles, 20, 20, through 20, 25.

16:55.366 –> 17:10.675
[SPEAKER_02]: which is cool because I haven’t done that in a long time and a bunch of other stuff which is all I’m gonna throw up you know little quotation marks in the air here normal and then I’m like hey you guys want to try something and I told that like a will it like 154

17:11.482 –> 17:14.366
[SPEAKER_02]: And they’re like, oh, you shit, this is had to be had.

17:14.386 –> 17:15.528
[SPEAKER_02]: There’s no way we can drink it.

17:15.548 –> 17:16.649
[SPEAKER_02]: I’m like, she’s having small stuff.

17:17.070 –> 17:18.792
[SPEAKER_02]: And they’re like, oh my god, this is so smooth.

17:18.873 –> 17:22.297
[SPEAKER_02]: And I’m like, it just realized that’s like three drinks you just had.

17:23.039 –> 17:24.120
[SPEAKER_02]: Like, that’s the proof.

17:24.140 –> 17:25.021
[SPEAKER_02]: But doesn’t lie.

17:25.061 –> 17:27.345
[SPEAKER_02]: And I’m thinking like, you think about the cast strength.

17:27.425 –> 17:31.110
[SPEAKER_02]: I remember my first a Kentucky, like a cast strength.

17:31.090 –> 17:32.172
[SPEAKER_02]: experience.

17:32.754 –> 17:38.967
[SPEAKER_02]: And I remember feeling pretty good until we went for dinner that night to like some Italian restaurant and I got like a chicken calm.

17:39.027 –> 17:46.643
[SPEAKER_02]: And that tomato sauce all of a sudden just activated all the acid in my body to the point that I’ve almost teared up.

17:47.525 –> 17:51.934
[SPEAKER_02]: And I’m like, oh yeah, that’s what happens after you drink cast strength whiskey all day long.

17:52.589 –> 17:54.032
[SPEAKER_01]: You had the other dinner, that’s so funny.

17:54.132 –> 18:02.527
[SPEAKER_01]: I had a bought a fresh pineapple and I had just a couple pieces of it and I was like, oh my gosh, this is like burning my tongue.

18:02.627 –> 18:06.835
[SPEAKER_01]: And my husband was like, well yeah, you just drank a bunch of whiskey first.

18:06.855 –> 18:07.797
[SPEAKER_01]: What did you expect?

18:08.017 –> 18:11.323
[SPEAKER_02]: Oh, no, no, no, no, no, no.

18:11.303 –> 18:17.710
[SPEAKER_02]: It’s what, but like, you know, like, yes, we’re seeing a lot of cast drinks and I don’t think that’s stopping.

18:18.211 –> 18:24.658
[SPEAKER_02]: I mean, I really don’t know what’s your view on where the whisky markets go and with all these new releases.

18:24.698 –> 18:27.201
[SPEAKER_02]: It seems like it’s just like, hi, it’s power.

18:28.422 –> 18:35.490
[SPEAKER_01]: I don’t, I don’t see it stopping by any means unless there can be a shift in consumer understanding.

18:35.770 –> 18:40.956
[SPEAKER_01]: I mean, truthfully, most people want barrel strength because they think that directly

18:41.206 –> 18:44.972
[SPEAKER_01]: two more flavor and it doesn’t necessarily have to.

18:45.012 –> 18:58.933
[SPEAKER_01]: You can have a lower proof whiskey that is full-bodied and delicious, but there’s a lot of low proof whiskeys on shelves that are flat or are not as robust.

18:58.973 –> 19:04.121
[SPEAKER_01]: So you have a couple of those that are giving the rest of that reputation for.

19:04.141 –> 19:08.648
[SPEAKER_02]: I mean, I’ve been actually enjoying blended American whiskey lately and kind of enjoying it.

19:10.636 –> 19:29.117
[SPEAKER_02]: You know, I know it’s like a absolute faux paw, but I’m like I kind of like like a little bit of I mean, I guess like Salamash has been kind of a little bit like now I feel like the game is escalating a little bit for me seeing that because it’s like it’s really easy to drink and maybe that’s just because I really enjoyed Japanese whiskey and Scotch whiskey too

19:35.206 –> 19:38.149
[SPEAKER_01]: So sorry, there is a truck right outside of my door.

19:38.169 –> 19:38.630
[SPEAKER_02]: No worries.

19:38.890 –> 19:40.913
[SPEAKER_02]: Brasco will take a 10 second here.

19:40.933 –> 19:42.695
[SPEAKER_02]: Take a 10 second on here.

19:43.215 –> 19:44.237
[SPEAKER_02]: Ray, let me know when you’re ready.

19:44.257 –> 19:46.159
[SPEAKER_02]: I’ll give us a 10 second count back in.

19:46.579 –> 19:47.901
[SPEAKER_02]: OK. No rush.

19:51.745 –> 19:56.411
[SPEAKER_02]: I normally have the trash shump when a schedule wins they calls.

19:56.911 –> 19:58.733
[SPEAKER_00]: Yep, that’s exactly what’s happening.

19:58.753 –> 20:04.420
[SPEAKER_00]: And usually they’re here by 930, but you know, hey, keep us on my toes.

20:08.264 –> 20:09.045
[SPEAKER_00]: OK, perfect.

20:09.065 –> 20:14.753
[SPEAKER_00]: We can keep it on that as long as it’s all right.

20:14.773 –> 20:15.695
[SPEAKER_02]: You got enough gap there.

20:16.075 –> 20:21.643
[SPEAKER_02]: No, I’ve been, you know, I’ve been enjoying a lot of blended whiskey American whiskey lately and kind of been enjoying it.

20:21.684 –> 20:24.628
[SPEAKER_02]: But I mean, I also do enjoy Scott Shinjapanese whiskey.

20:24.648 –> 20:33.681
[SPEAKER_02]: And sometimes I just want to well rounded what I would call stetled whiskey like a fine dining, consume or something.

20:33.701 –> 20:36.465
[SPEAKER_02]: And I feel like some of these blendes are coming out really good.

20:36.901 –> 20:37.502
[SPEAKER_01]: Absolutely.

20:37.582 –> 20:51.664
[SPEAKER_01]: I think there’s so much science that has been injected into this industry where before you’ve had to have such a small release to have something good and blended, where or a huge release, one of the other, right?

20:51.744 –> 20:59.196
[SPEAKER_01]: And I think now there’s a lot more ability to make something blended that’s still really, really interesting.

20:59.581 –> 21:02.686
[SPEAKER_02]: And especially the people that are doing it, like they’re picking the components.

21:02.706 –> 21:11.820
[SPEAKER_02]: I mean, in my simple language, I feel like whiskey went from what I’ve seen in the last decade.

21:11.880 –> 21:19.311
[SPEAKER_02]: Whiskey went from amazing, amazing distillers who are true craftspeople.

21:19.291 –> 21:23.919
[SPEAKER_02]: to also kind of like now chefs being involved.

21:23.939 –> 21:32.634
[SPEAKER_02]: And when I say chefs, somebody who’s different to just working with one group and saying, like, hey, I can take multiple things and make a taste kit.

21:34.597 –> 21:35.899
[SPEAKER_02]: Yeah, multiple ingredients.

21:36.340 –> 21:38.143
[SPEAKER_02]: You know, like you didn’t use to see that.

21:38.309 –> 21:39.010
[SPEAKER_01]: definitely.

21:39.130 –> 21:49.681
[SPEAKER_01]: I used to kind of turn my nose when the single barrel craze started and we were sent in a bunch of like bartenders or like your store owners down to pick their own barrel.

21:50.221 –> 22:07.219
[SPEAKER_01]: I was really a naysayer for the whole concept of why would I trust some person I don’t know about hold for a master to stiller and now it’s like all you got to do is find someone with a

22:07.537 –> 22:15.667
[SPEAKER_01]: And I mean, there’s a couple of different shops here locally that I buy almost every single single barrel they release because I know if they picked it, I’m going to love.

22:16.929 –> 22:22.455
[SPEAKER_02]: I mean, that’s like, like, I feel like that’s just been coming extension of the brand by offering that.

22:23.837 –> 22:28.583
[SPEAKER_02]: Because they’re like, hey, we let enough on our plate selling our core items.

22:28.732 –> 22:49.137
[SPEAKER_02]: Let’s, you know, let’s throw out a, you know, it’s kind of like what Scotch has done for years with the independent barreling community, you know, bottle community and then hey guys, you want to come down and try something, you know, like, and we know we’re going to give you five to choose from and then you basically market and sell your bottle, our pick our brand like hey, we’re winning.

22:50.078 –> 23:00.249
[SPEAKER_01]: I definitely think, especially with the slump in people drinking as much as they used to, it’s a great way for companies to continue to push new products out.

23:01.050 –> 23:10.740
[SPEAKER_02]: And to think how like, you know, when I first started kind of getting in the game, who are the, I had no disrespect to them.

23:10.860 –> 23:16.947
[SPEAKER_02]: I know Kenny is one of the members, but who are the guys that had had this like a long ongoing podcast?

23:17.467 –> 23:39.998
[SPEAKER_02]: bourbon something but and they’ve been doing picks for like a million years when i’m in a million years like i don’t know 15 year but they have a very big podcast one of the primary guys name is any based out of contact anyway like i i felt like oh they were the first ones kind of doing it on a in a large scale and they were selling it to the patreon group and these things were like you know like they were drinking now there’s

23:39.978 –> 23:46.227
[SPEAKER_02]: three, four dozen of these groups and I watch on like social media how quickly these bottles.

23:46.267 –> 23:52.376
[SPEAKER_02]: I mean, I watch like what rare character is doing and I watch, you know, what Prove is doing, you know, and there’s many others.

23:53.118 –> 23:54.580
[SPEAKER_02]: I’m just like, this is insane.

23:54.600 –> 23:56.082
[SPEAKER_02]: These things are going like in a second.

23:57.524 –> 23:58.225
[SPEAKER_01]: Yeah, definitely.

23:58.485 –> 24:02.471
[SPEAKER_01]: How does that look in your mind on the investment?

24:03.152 –> 24:08.280
[SPEAKER_02]: Not at all,

24:09.712 –> 24:19.435
[SPEAKER_02]: I personally it’s like when you’re selling to my investments strategy is sell something that has a mass mass audience so no matter what you’re never losing

24:19.938 –> 24:29.049
[SPEAKER_02]: and I feel like once you’re in those rabbit holes, you’re dealing with, it’s no small amount of people, you know, 1,000, 2,000, but it’s not bigger than that.

24:30.290 –> 24:35.436
[SPEAKER_02]: And they’re drinking all the time, like I’ve had him on twice in the show, Darrell proof.

24:35.896 –> 24:40.722
[SPEAKER_02]: I mean, Darrell’s like, newly for the last four years has picked everything, and he’s got a great palate.

24:41.323 –> 24:45.928
[SPEAKER_02]: And these things are all drank, destroyed, enjoyed.

24:45.908 –> 24:47.450
[SPEAKER_02]: Like there’s no doubt about it.

24:47.470 –> 24:51.276
[SPEAKER_02]: These guys are like making it all about it 24, 7, 3, 65.

24:51.516 –> 24:55.983
[SPEAKER_02]: I watch, you know, Bill Binder now coming in, you know, with Binder stashes, stuff like that.

24:56.023 –> 25:00.129
[SPEAKER_02]: And like these things are gone in second, Joel from life of luck.

25:00.189 –> 25:03.094
[SPEAKER_02]: He’s been doing it for years and they’re gone in seconds.

25:03.614 –> 25:09.403
[SPEAKER_02]: And I’m like, man, they’re not stressing, but they’re also only dealing with like 225 bottles that they got a good rid of.

25:10.024 –> 25:10.144
[UNKNOWN]: Right.

25:10.360 –> 25:15.547
[SPEAKER_02]: You know, they’re not dealing with hundreds of thousands of cases and the marketing pressure and stuff like that.

25:15.587 –> 25:17.890
[SPEAKER_02]: So for me, hey, man, these are great to drink.

25:18.370 –> 25:19.652
[SPEAKER_02]: Just drink them.

25:19.692 –> 25:27.342
[SPEAKER_02]: I’ve seen on unicorn some of the stuff like get resold for lots of money, but, you know, I don’t know.

25:27.362 –> 25:28.684
[SPEAKER_02]: Juries out for me and that one.

25:32.048 –> 25:34.731
[SPEAKER_02]: You know, I mean, you’re seeing you’re seeing a lot of it now, I’d imagine.

25:34.972 –> 25:36.954
[SPEAKER_02]: People are coming to you like, hey, I’m doing this.

25:37.315 –> 25:38.376
[SPEAKER_02]: Hey, I’m doing that.

25:39.048 –> 25:48.521
[SPEAKER_01]: Yeah, I mean, everybody wants to be, everybody wants to go from being a consumer to being part of the business, right?

25:48.581 –> 25:56.913
[SPEAKER_01]: And then I think that’s fair with any passion, the more you get involved, the more you start to see that this could be a way to make your livelihood.

25:56.993 –> 25:58.656
[SPEAKER_01]: So, can’t blame them for that.

25:59.136 –> 26:02.341
[SPEAKER_02]: I mean, what, like for you right now currently, like what’s your goals?

26:02.361 –> 26:03.022
[SPEAKER_02]: What are you looking?

26:03.042 –> 26:05.325
[SPEAKER_02]: What are you doing and looking to build on?

26:05.812 –> 26:12.141
[SPEAKER_01]: So my husband and I are currently in the process of trying to buy a house and knock on wood, we should be closed.

26:12.161 –> 26:12.902
[SPEAKER_01]: There we go.

26:12.922 –> 26:15.605
[SPEAKER_01]: So trying that to interest rates came down.

26:15.805 –> 26:18.329
[SPEAKER_02]: So you’re from again, a little bit.

26:18.349 –> 26:20.752
[SPEAKER_01]: But we’re trying to buy in Kentucky.

26:20.812 –> 26:28.302
[SPEAKER_01]: So we are both keeping our current rules that we have in Chicago, but there’s somewhat remote.

26:28.482 –> 26:30.385
[SPEAKER_01]: So we will be awesome.

26:30.685 –> 26:42.080
[SPEAKER_01]: move into Kentucky and I think we’re going to try to start something of our own definitely within the hospitality sphere, but no specifics to share on that.

26:42.180 –> 26:51.833
[SPEAKER_02]: I mean, I mean, honestly, like watching that whole area of hospitality, I remember like the first time going to Bardstown and I’m like, wow, this really not much going on outside of Bardstown, Bourbon Company.

26:51.813 –> 26:59.539
[SPEAKER_02]: You know, and now I’m like, now my Facebook and Instagram showing new hotels are popping up and restaurants and I’m sure they all did exist.

26:59.900 –> 27:05.097
[SPEAKER_02]: They’ve now just kind of like been geared up for the action that’s coming.

27:05.735 –> 27:08.820
[SPEAKER_01]: Oh, and it just keeps growing, but you can still afford.

27:08.900 –> 27:11.364
[SPEAKER_01]: I mean, we can still get land there.

27:11.725 –> 27:14.229
[SPEAKER_01]: It’s a great place to be.

27:14.369 –> 27:15.732
[SPEAKER_01]: So, or to that.

27:16.112 –> 27:16.914
[SPEAKER_02]: No, I’m excited.

27:16.934 –> 27:23.845
[SPEAKER_02]: I mean, you like, let’s touch briefly just on the Seattle journey, because I mean, there’s so many great bars out there.

27:23.825 –> 27:27.034
[SPEAKER_02]: like it’s like I just get blown away.

27:27.054 –> 27:37.682
[SPEAKER_02]: So when you were working out in Seattle like I would imagine a lot of you saw some unique stuff that you probably hadn’t seen before from Chicago to Kentucky and now you’re in Seattle.

27:38.708 –> 27:39.630
[SPEAKER_01]: Oh, absolutely.

27:39.751 –> 27:54.388
[SPEAKER_01]: I mean, so just being on the coasts in general, the trends are happening so much quicker in those areas and then they they work their way to the Midwest and wrong there’s some folks that are always going to be ahead of those trends, but just see.

27:54.368 –> 28:16.512
[SPEAKER_01]: like the top tail culture there and I was, I was in Seattle during COVID times, so seeing them just really attempt to capitalize on the outdoor dining and expanding their location to the sidewalks and what all of that could look like was really, really impressive, a lot of artistry in that area for short.

28:16.610 –> 28:29.449
[SPEAKER_02]: Well, it was interesting for me because, you know, coming from a hospitality background, like you go add all this outdoor space, and the kitchen can still only handle the 10 tables that used to be, and now you put 20 tables outside.

28:30.550 –> 28:33.735
[SPEAKER_02]: You know, you’re like, hey, what did you think was going to happen with service?

28:33.795 –> 28:35.918
[SPEAKER_02]: So everyone just needs to calm down or relax.

28:36.303 –> 28:39.068
[SPEAKER_01]: Yeah, you definitely got to choose where to play.

28:39.128 –> 28:48.545
[SPEAKER_01]: Do you want to be a fast food style place where people just grab the grub and go or do you want to create an experience for people?

28:48.585 –> 28:49.026
[SPEAKER_01]: You can’t.

28:49.106 –> 28:50.008
[SPEAKER_01]: It’s hard to have both.

28:50.680 –> 29:01.874
[SPEAKER_02]: Oh, 100% right like, and it was, it was interesting watching because like I just, you know, I go in all these places that have my eyes open, I was in a place the other night and like literally they were getting their ass handed to them and they had two servers.

29:02.535 –> 29:05.218
[SPEAKER_02]: And I would say 80% of the tables were complaining.

29:05.899 –> 29:11.146
[SPEAKER_02]: And the guys and then the guy, you know what he turned her on said and he’s like, hey, I don’t mean any disrespect.

29:11.166 –> 29:19.236
[SPEAKER_02]: But you’re here with a

29:20.127 –> 29:22.631
[SPEAKER_02]: We didn’t know that, so we don’t stand.

29:22.771 –> 29:26.357
[SPEAKER_02]: It’s like, we weren’t expecting to be this busy.

29:26.958 –> 29:33.728
[SPEAKER_01]: Yeah, that’s, that’s, that’s, but not in part is hard for me though.

29:33.828 –> 29:45.026
[SPEAKER_01]: I don’t know if it’s generational or because of how long I’ve been in it, but you could give me the worst purpose of my life, and I’m probably not gonna sit on one side of my own.

29:45.046 –> 29:47.029
[SPEAKER_02]: Because I see it, and I’m like, I’m okay with it.

29:47.228 –> 30:08.697
[SPEAKER_02]: Yeah, you know, like it’s tough and you also like the generational workers, you know, you don’t have those lifetime bartenders lifetime waiters and waitresses anymore, you know, they come and go, they decide, hey, it’s fought the July, we’re not coming to work tomorrow because we’re going to go party and you just like, oh, okay, great, like I was supposed to manage all of us stuff.

30:08.828 –> 30:13.296
[SPEAKER_01]: I just have empathy, right?

30:13.336 –> 30:14.418
[SPEAKER_01]: It’s like I didn’t want to say.

30:14.699 –> 30:15.641
[SPEAKER_01]: Oh, they’re in the weeds.

30:15.681 –> 30:19.468
[SPEAKER_01]: Like they’re not just blown off my table because they don’t care.

30:19.528 –> 30:21.071
[SPEAKER_01]: They’re you’re hustling.

30:21.091 –> 30:23.636
[SPEAKER_01]: So as long as I can see the effort there.

30:23.696 –> 30:27.563
[SPEAKER_01]: It’s usually not worth making their day worse by complaining.

30:27.543 –> 30:28.465
[SPEAKER_02]: No, I’m the same.

30:28.505 –> 30:32.231
[SPEAKER_02]: Well, Ray, we’ve crashed 30 minutes pretty fast.

30:32.672 –> 30:34.955
[SPEAKER_02]: You’ve seen some pretty cool stuff in your journey.

30:35.436 –> 30:40.284
[SPEAKER_02]: Have they been any standout moments for you where you want to kind of like pinch yourself and be like holy shit.

30:40.304 –> 30:44.531
[SPEAKER_02]: I can’t believe I’m doing this in your whiskey journey for sure.

30:44.552 –> 30:47.757
[SPEAKER_02]: I know you got some good one.

30:47.817 –> 30:49.620
[SPEAKER_02]: Give me two because you finally get 200.

30:49.700 –> 30:52.605
[SPEAKER_02]: You got to do so be part of some cool shit.

30:52.805 –> 31:07.523
[SPEAKER_01]: So this one is kind of more of a personal pinch me moment, but when I first moved to Chicago, I was fortunate enough to be able to take a really important buyer here locally to the Cubs home opener.

31:07.705 –> 31:12.237
[SPEAKER_01]: And we got to sit right behind home plate and it was something.

31:12.257 –> 31:24.229
[SPEAKER_01]: I mean, I’ve watched the cubs play since I was in the womb, essentially so this we’ve been having that moment of realizing like this is my city now I live here and this is an opportunity that.

31:24.209 –> 31:33.062
[SPEAKER_01]: I can take advantage of and enjoy and then being able to take someone else and kind of check something off of their bucket list as well.

31:33.122 –> 31:39.732
[SPEAKER_01]: That was pretty magical experience that I definitely would not have had if it wasn’t for my whiskey journey.

31:39.792 –> 31:40.834
[SPEAKER_00]: Yeah.

31:41.303 –> 31:53.755
[SPEAKER_01]: And then this one, I think goes to speak to like when people talk about like what their favorite bottle is or like what’s the best thing that you’ve ever tasted in 2022.

31:53.856 –> 32:05.968
[SPEAKER_01]: The makers have their 20 year release and it was released in I was in Seattle at the time and I had just worked a crazy travel schedule.

32:05.988 –> 32:07.429
[SPEAKER_01]: I think I had gone from

32:07.409 –> 32:14.081
[SPEAKER_01]: Canada to Eastern Washington and then drove back into Seattle.

32:14.121 –> 32:15.243
[SPEAKER_01]: I’m watching the sunset.

32:15.283 –> 32:17.907
[SPEAKER_01]: I can see the city over the hill.

32:17.968 –> 32:18.989
[SPEAKER_01]: I’m almost home.

32:19.050 –> 32:22.155
[SPEAKER_01]: And I’m just ready to be done with the night.

32:22.516 –> 32:27.865
[SPEAKER_01]: And you know, this person very well, Tommy Patrick from the Ballard Cut.

32:27.845 –> 32:34.994
[SPEAKER_01]: I see his name pop up on my phone and obviously always excited to talk to Tommy but also thinking, oh no, like what’s wrong?

32:35.014 –> 32:37.097
[SPEAKER_01]: Why is he messaging me at eight o’clock?

32:37.217 –> 32:38.338
[SPEAKER_01]: Something’s going on.

32:38.819 –> 32:48.351
[SPEAKER_01]: So I answered the call and he says that he just had his 20-year delivered and he’s about to crack it if I want to head over and give it a try.

32:48.851 –> 32:50.173
[SPEAKER_01]: So despite the

32:51.335 –> 32:55.806
[SPEAKER_01]: The tired part of me wanting to go home, it was just a magical moment.

32:55.846 –> 32:57.992
[SPEAKER_01]: I wasn’t about to miss out on.

32:58.052 –> 33:00.799
[SPEAKER_01]: So went straight over to the bar.

33:00.859 –> 33:08.618
[SPEAKER_01]: He had some of his regulars and his staff, the cracks that open and pours out a little bit for everybody to try not only was it.

33:08.935 –> 33:17.526
[SPEAKER_01]: the best whiskey that I have ever had to this day, but just the moment of sharing special pours with special people.

33:17.867 –> 33:19.429
[SPEAKER_01]: I’ve been lucky enough to revisit.

33:19.509 –> 33:23.554
[SPEAKER_01]: I think so often nostalgia takes over the experience.

33:23.574 –> 33:29.081
[SPEAKER_01]: And you’re like, all right, was that as good as I thought, or was I just having the best night with great people?

33:29.121 –> 33:31.905
[SPEAKER_01]: Or the other way around, was that really that bad?

33:31.925 –> 33:36.411
[SPEAKER_01]: Or was I just not in the right headspace to be trying something new?

33:36.728 –> 33:41.253
[SPEAKER_01]: every time I’ve revisited it, it is just as fantastic as I remember.

33:41.354 –> 33:46.119
[SPEAKER_01]: But the people are definitely what makes this industry special.

33:46.139 –> 33:50.204
[SPEAKER_02]: I mean, common tax of me the other day, and he’s like, losing to your boys male.

33:50.224 –> 33:51.746
[SPEAKER_02]: Because like, I heard they have a lesson to them.

33:52.207 –> 33:55.010
[SPEAKER_02]: And they’re like, five, Steve, he’s like, come with me to Japan.

33:55.050 –> 33:56.792
[SPEAKER_02]: I’m like, no, I’m going to Hong Kong.

33:56.812 –> 33:57.293
[SPEAKER_02]: You fool.

33:57.353 –> 33:59.175
[SPEAKER_02]: Like, I can’t fool all of that up.

33:59.425 –> 34:02.272
[SPEAKER_02]: He’s like, oh, I wanted you with me and I’m like, I love you, kid.

34:02.332 –> 34:04.858
[SPEAKER_02]: Like, I’ll see you soon, I’m so sorry.

34:04.878 –> 34:07.264
[SPEAKER_02]: I mean, he’s just, I mean, I don’t know.

34:07.484 –> 34:09.790
[SPEAKER_02]: I’ve been fortunate to hang out with the amazing.

34:10.765 –> 34:20.121
[SPEAKER_02]: people, but Tommy is one of a kind when it comes to his generosity, his knowledge, his passion, you know, it’s, it’s, it’s next level.

34:20.181 –> 34:29.618
[SPEAKER_02]: I mean, the only other person on this, the I’ve ever come close to that is out on in, in, in, in, off, you know, off, in Scotland is Peter at Luchi’s bar.

34:29.598 –> 34:33.952
[SPEAKER_02]: You know, he’s like, he’s like, Tommy, he just, the passion just oozes out of the knowledge.

34:33.972 –> 34:35.296
[SPEAKER_02]: It’s just insane.

34:35.356 –> 34:39.369
[SPEAKER_02]: And it’s almost like it’s, it’s, you can’t, you just get into it.

34:39.650 –> 34:43.101
[SPEAKER_02]: It’s like they climb into your bodies and, and you just get excited.

34:43.705 –> 34:44.426
[SPEAKER_01]: Absolutely.

34:44.726 –> 34:48.271
[SPEAKER_01]: I did not get that voicemail from him though, so I have to call my head.

34:48.391 –> 34:49.212
[SPEAKER_01]: No, no, no, no.

34:49.232 –> 35:01.827
[SPEAKER_02]: Well, because him and I were fortunate to go to the Hibiki 40 tasting and hang out with Shinji and we like, Shinji, we want to come play with you in Japan and like, have a good time and Shinji’s like, oh my god, like, you guys, this is going to be a blast.

35:02.368 –> 35:03.249
[SPEAKER_02]: Like, let’s do it.

35:03.630 –> 35:07.134
[SPEAKER_02]: And we were going to do it last year and then that didn’t work.

35:07.234 –> 35:09.036
[SPEAKER_02]: And, you know, I’m glad the Tommy’s going to do it.

35:09.076 –> 35:11.159
[SPEAKER_02]: I said to him, like, you go, you go tee it up.

35:11.219 –> 35:12.801
[SPEAKER_02]: I’ll come in later on in the

35:12.781 –> 35:19.855
[SPEAKER_02]: and see what’s coming on with that, but you know, that’s where the fun is, but I can thank you enough for coming on the show.

35:20.316 –> 35:24.484
[SPEAKER_02]: Seriously, I miss you and I can’t wait to see you in June.

35:25.186 –> 35:27.370
[SPEAKER_02]: Babe, do you want to give your social media for people to follow?

35:27.410 –> 35:31.819
[SPEAKER_02]: I mean, rave just, I mean, I know it’s a lot of cars part that you part next to that are amazing.

35:31.799 –> 35:32.921
[SPEAKER_01]: Oh, it’s very, yeah.

35:33.122 –> 35:35.186
[SPEAKER_02]: And great cocktails and whiskey and meal.

35:35.206 –> 35:37.250
[SPEAKER_02]: First of all, I mean, like, you’re a legend girl.

35:37.610 –> 35:38.292
[SPEAKER_01]: Oh, thank you.

35:38.332 –> 35:40.496
[SPEAKER_01]: No, it’s mostly this me being ridiculous.

35:40.596 –> 35:45.345
[SPEAKER_01]: I think we, we often take ourselves way too seriously in this industry.

35:45.365 –> 35:47.910
[SPEAKER_01]: At the end of the day, it is just booze.

35:47.930 –> 35:49.714
[SPEAKER_01]: So why not have some fun with it?

35:49.834 –> 35:54.583
[SPEAKER_01]: But I am at whiskey bird on Instagram, two hours in bird.

35:55.508 –> 35:57.290
[SPEAKER_02]: Well, I can’t thank you enough for coming on.

35:57.430 –> 36:02.315
[SPEAKER_02]: I really, I look forward to hanging out with you in Chicago and June, I’ll text you all the dates and stuff.

36:02.455 –> 36:03.916
[SPEAKER_02]: Everyone, please go follow Raven.

36:03.956 –> 36:05.037
[SPEAKER_02]: Thank you all for listening.

36:05.338 –> 36:06.739
[SPEAKER_02]: The podcast continues to grow.

36:06.759 –> 36:11.904
[SPEAKER_02]: I’ll always bring you, like I told you, people who are passionate about whiskey and I appreciate you all listening.

36:12.525 –> 36:15.348
[SPEAKER_02]: Take a moment, rate the shows, and we will see you next time.

36:15.488 –> 36:16.429
[SPEAKER_02]: Raven, thank you, my darling.

36:16.449 –> 36:16.809
[SPEAKER_02]: Thank you.

36:16.829 –> 36:17.710
[SPEAKER_01]: Thank you so much.

36:17.810 –> 36:18.831
[SPEAKER_01]: Great to talk to you.

36:19.472 –> 36:20.553
[SPEAKER_02]: And much after you next time.

36:21.133 –> 36:21.894
[SPEAKER_01]: Bye.

36:21.914 –> 36:22.815
[SPEAKER_02]: That’s a wrap.