Episode 213

Big Rye, Big Proof & Bad Guesses

Published on: 22nd July, 2026

Blind Barrels Release 17 “Vision Quest” (Fred Minnick 2nd Edition) | Big Rye, Big Proof & Bad Guesses On the Whiskey and Wisdom podcast, the hosts welcome returning Blind Barrels guest Chris Lecoe for Blind Barrels Release 17, Fred Minnick’s second edition “The Vision Quest,” themed around classic ’80s films. They taste four whiskeys blind, debate color, aromas, mash bills, ages, and proofs, and discover they’re repeatedly off—especially with several high-proof ryes that drink smoother than expected. Bottle A is revealed as Leiper’s Fork Bottled in Bond Tennessee Whiskey (5 years, 100 proof, 70% corn/15% rye/15% malted barley). Bottle B is a 95% rye from Somerset, PA at 121.6 proof (5 years). Bottle C is Hard Truth Distilling (Nashville, Indiana) rye blend (4 & 6 years, 5-year statement, 120.2 proof, 94% rye/6% malted barley) and becomes their top pick. Bottle D is a Pinhook True Small Batch Blind Barrels Blend (6 years, 115 proof, 75% corn/15% rye/10% malted barley). They also discuss Leland Brewing’s new releases, plans for a liquor license, and a restaurant nearing opening. 00:00 Blind Barrels Returns 01:00 Pour A First Impressions 02:44 Reveal A Leiper's Fork 03:48 Vision Quest Theme 04:37 Pour B Rye Surprise 06:09 Reveal B 121 Proof Rye 08:27 Pour C Sweet Spice 11:44 Reveal C Hard Truth Rye 12:46 Side Talk Rum Renames 14:48 Pour D Oaky Blend Guess 17:54 Reveal D Pinhook Blend 19:11 Bottle Looks vs Taste 19:46 Dusty Old Fitz Find 20:58 Virginia Black Regret 22:51 Flushed Bottle Hall 23:41 New Beer Releases 23:59 Foggy Nights Numbers 26:24 Distribution Growth 27:25 Kolsch Disaster Story 29:38 Brewer Team Shoutout 30:42 Liquor License Plans 32:40 Food Talk Tangent 34:16 Final Wrap and Thanks

Transcript
chris k:

Welcome back to the Whiskey and Wisdom podcast.

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We are once again trying some blind

barrels and figuring out just how

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s- bad we are at guessing things.

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We bring on one of-

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Speak for

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Tyler: yourself, Chris.

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chris k: I mean, you

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are correct.

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We bring on one of our favorite

whiskey drinkers and tasters, Mr.

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Chris Lecoe.

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Chris L: Thank

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chris k: you.

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He's

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Tyler: been on- First person,

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well, you've

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been on four times now.

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I

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have.

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This is the fourth.

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chris k: Yeah.

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Chris L: Wow.

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Okay.

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Tyler: Yep, and then this is

the second time bringing you on

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for this, and you're the only

returning guest for Blind Barrels.

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Chris L: Awesome.

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Well,

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I guess I did all right.

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chris k: Yeah.

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So this Blind Barrels is release 17.

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Fred Minnick, second edition.

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It's called The Vision Quest.

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You guys will have to check it out.

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There's…

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I

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love that all of these have,

like, little boards and, like,

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breakdowns of, like, how these

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whiskeys

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were selected and kind of connected

which is pretty fun, instead of us

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just guessing with no kind of theme.

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So this is interesting

to see what you got.

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So Tyler's already poured out the

first one, so this is our A guess.

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You can kind of see color-wise,

it's actually pretty, like

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a nice caramely color.

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I was waiting to hear what

color you were gonna bring up.

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I mean, it's not cognac.

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It's not red.

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Yeah.

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It's-

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Chris L: It's brown.

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Yeah.

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chris k: Yeah.

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That's about as far as I can go with it.

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The table is brown.

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It's a little bit lighter

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Tyler: than

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Chris L: that.

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Yeah, I agree with you.

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chris k: Smells-

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Tyler: It smells hot Tastes hot.

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So- Whiskey hasn't done

that to me in a while.

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Chris L: That's like a

one-year-old bourbon.

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Tyler: Yeah.

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Daggone.

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chris k: So Tyler, what

are we guessing on these?

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Tyler: I'm gonna go-

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chris k: No, what are the- Tell the people

what, what our guesses are supposed to be

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Tyler: Oh, I didn't know we were-

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' chris k: Cause you have that sheet This

is a breakdown of the vision quest.

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Go ahead, tell us how our guess is.

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Tyler: Let's just do it blind,

so- Cool … as we should do it.

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I'm gonna say it's probably close to a

three or four year, 'cause I know it's

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not gonna be much younger than that.

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Say 115 I have no clue what

the mash bill is on this.

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It's too hot for me to

taste that flavor profile.

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chris k: Yeah.

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I'm with you.

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I'll go, to be Chris, I'm gonna go

for a five-year and of 118 And there's

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obviously quite a bit of corn in

there, but I can't tell you past that.

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Chris L: Yeah, I think like three-year

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Tyler: type of

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Chris L: range.

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110, 112.

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There's not much flavor to it at all.

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Oh.

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It just tastes- I know, yeah

it just tastes like vodka.

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I mean, it's just got a, like, just

liquor t- just straight alcohol taste

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Tyler: All right.

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Ready for the official?

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Chris L: Yeah.

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Tyler: I think Chris is technically the

closest out of all of us on this one.

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Tell them, Chris.

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Yeah.

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So it's Leiper's Fork Bottled

In Bond Tennessee Whiskey.

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Yeah.

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So obviously that means it's a 100

proof, which I never woulda guessed.

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chris k: No.

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Tyler: It's out of Franklin, Tennessee.

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Age is actually five years.

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The mash bill is 70% corn, 15%

rye, and 15% malted barley.

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Mm.

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The color and appearance

according to them is bright

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chestnut.

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chris k: Okay.

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Chris L: Yeah.

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chris k: Okay.

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That could've been a shoot.

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I can, I can kinda guess the rye

'cause it is a little bit spicier.

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It is.

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Maybe that's which is

why it tastes hotter.

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Tyler: Usually I can taste the rye in it.

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It was just hot.

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Chris L: So looking at all these colors,

they all look like chestnut from here.

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Tyler: Mm-hmm.

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Chris L: That's- Yeah, you're not wrong.

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What was the, what was the-

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ABV on it?

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Tyler: 100.

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Chris L: So it was just 100?

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Okay.

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Tyler: Yeah.

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Bottled in bond.

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Chris L: Well, I mean,

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it's bottled in bon- bond, but

that could've been a little more.

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Tyler: Yeah.

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Took a shot of it, it

still hit me in the chest.

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chris k: All right, so

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Tyler: cheers.

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chris k: So-

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Tyler: Hopefully a better tasting B-bomb.

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chris k: So in this Vision Quest,

they, they got this style and name

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based off of classic '80s films.

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Tyler: Yep.

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' chris k: Cause of Minnick's love

for wrestling and martial arts,

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but also to honor the visionary

nature of these masters of craft.

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Tyler: Have you not seen Vision Quest?

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Have you seen it?

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Mm-mm.

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No?

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Chris L: Is it a kids

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Tyler: movie?

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No.

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No.

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You do not let your kids watch that movie

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Chris L: Okay.

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That's

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the last thing to watch

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Tyler: now Kids movies now.

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Yeah.

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Chris L: Something- I

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Tyler: think it came out, actually,

like, you just read that, so I guess

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it came out in the '80s.

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Quizzy Quest?

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Yeah.

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I mean, I-

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It's a wrestling movie Should have known

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chris k: it.

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Oh.

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But

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Tyler: that It was a

popular one and I just- I

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Chris L: don't remember that at all.

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Tyler: It was my parents'

favorite movie when I wrestled.

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I think he might have been

born in the '80s, Tyler.

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chris k: No, he was born in the '90s.

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Yeah.

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Chris L: God.

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chris k: Ooh,

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Chris L: that smells good.

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Tyler: That's good.

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Redemption one.

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chris k: And as you notice, we do rinse

out the, the, sniffer, the Glencairn,

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in between each, so that way we get

a clear- Oh, yeah … clear smell.

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Oh, that does smell.

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Chris L: Smells good.

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Tyler: Much better

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chris k: Interesting

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Tyler: Much more approachable.

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Or maybe it's because of the last one.

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chris k: There's cinnamon in that.

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Or is that rye?

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So on the back of the main board, it

does have, like, kind of tasting notes

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if you wanna get real fancy and guess.

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I'm still curious how,

like, you get those flavors.

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Tyler: Practice.

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All right, Chris, I'll let

you take it away first.

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chris k: Ooh, okay.

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Tyler: You are right about the

spiciness, so I'm gonna say

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it is a rye too, but go ahead.

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chris k: Yeah.

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I'm gonna go with…

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Yeah, I think it's gonna be a rye.

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I think it's gonna be, it's

smoother, so I'll go seven years.

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And what's the other one?

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Proof.

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We'll go 107 I

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Tyler: accidentally clicked

on it, so I can't guess now.

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chris k: You can still

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make a guess.

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It'll- your guess should be right.

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What do you think,

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Chris?

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Chris L: Definitely raw.

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I think it's gonna be like 95, 96.

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Five or six years

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Tyler: I'll tell you what my

guess was before I knew what it is

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Yeah … and you'll, and it'll prove

to you that I was completely wrong

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and

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I'm not just going off of this.

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I

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thought it was gonna be a rye,

'cause you do get the spice.

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I thought the proof was gonna be 95,

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and

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I thought the age would be

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four or five.

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But-

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chris k: But it's young, ain't it?

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Tyler: It's not that young.

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But here's, here's what's

gonna be surprising.

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I

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have no clue how to pronounce this

so I'm gonna skip that part, sorry.

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So, but it's, but it's from- … som-

Somerset PA, so close to my hometown.

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And the proof, believe

it or not, is 121.6.

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Wow.

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Whoa.

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Isn't that crazy?

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Okay.

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Five years old, 95% rye.

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Chris L: Yeah.

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That's…

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I could see that.

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Yeah.

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Tyler: Yeah, you definitely get the

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rye in it, for sure.

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Chris L: I would not have guessed 121.

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Mm-mm.

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'Cause I figured the rye

was kinda throwing it off.

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Tyler: Mm-hmm.

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And even with the rye, I still

wouldn't have guessed 120.

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Chris L: No.

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chris k: Well- On a bigger

sip, yeah, I can taste it

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Tyler: And then when

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you

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compare it to the first one

that's 100 It like really throws

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chris k: you off.

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So now that we're halfway through,

I can give you guys some hints.

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So of the four-

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Tyler: I found it

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… chris k: yeah, there's a sweet

mash rye from a producer that

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you're gonna wanna keep an eye out.

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An incredible rebirth of one of the

oldest styles of whiskey made in America.

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Our launch into the world of

authentic Tennessee whiskey, and

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the first ever custom blend of its

kind from a renowned producer of

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vintage, quote-unquote, whiskey.

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I wonder what vintage whiskey would be.

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Tyler: That's what I was wondering.

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We're making up names

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chris k: now at this

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Tyler: point.

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I'm assuming,

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Chris L: like, 30-year-old.

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chris k: Ah, okay.

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Chris L: That would be my guess.

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Meaning it's not gonna be one of

these- I guess … Southern Star or

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somebody that's- Right … really-

Pretty, yeah … you know?

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chris k: For those who don't

know, I don't like rye.

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Ugh.

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Tyler: If we didn't, now

we know from your face.

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chris k: Mm.

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Tyler: I thought that one was pretty good.

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I didn't mind it.

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Chris L: No.

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Tyler: I mean, for it

being so young and stuff.

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Ever.

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Chris L: That would've

been my first choice.

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Tyler: Out of all of the micro

distilleries that we've had.

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Chris L: Yeah, that was…

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chris k: Yeah.

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Chris L: It

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chris k: is…

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I would still

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rate it over the first one.

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Chris L: I, agree.

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I enjoyed it more than the first one

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Tyler: Oh, yeah, we're gonna

have to put them in order-

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chris k: Yeah

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… Tyler: so Chris can make

me edit the podcast more.

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chris k: I only asked you- … to

do that on two episodes.

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It's okay.

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People loved it.

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Tyler: He likes when I throw up different

things on the screen and post-edit.

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chris k: I got you.

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Tyler: Yeah.

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chris k: No.

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Is that right?

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It's just normal.

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It's like we watch enough TikToks and

they got all the pop-ups and stuff.

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Chris L: Yeah.

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Yeah.

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Yeah.

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Tyler: That's why I got rid of TikTok.

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Here, we'll put these in-

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chris k: Daddy

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Tyler: times … order

like we did last time.

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I didn't click the button this

time, so I'll be able to play along.

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chris k: Okay.

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Chris L: It kinda smells like the last one

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chris k: up front.

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Ooh,

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Tyler: it does have that

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sweeter- Sweetier smell

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chris k: Yeah, first one

with that cinnamon smell.

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Tyler: Yeah.

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chris k: This one reminds

me more of a Red Hot.

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It's a little bit sweeter.

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Chris L: It's a lot easier to drink.

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chris k: Is it?

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Hold on.

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Chris L: Oh, yeah.

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Tyler: Mm.

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chris k: Let me clear this up.

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Tyler: Yeah, That one's much better.

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Chris L: I'd be willing to

bet this might be that blend.

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Tyler: Yeah.

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My guess.

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There's a, there's a very good chance.

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Yeah, if there's a vintage blend in there,

that this is probably it out of all four

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chris k: That was interesting

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Chris L: I mean, that's,

that's not bad overall.

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Like, that's- Mm-hmm … very drinkable

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chris k: You get the first kiss then

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Tyler: Yeah, we'll go down the line Great.

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Chris L: So yeah,

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My guess would be a blend.

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Little bit of

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rye in there.

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That's where I guess

that spiciness is coming

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from.

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I think that's in the upper 90s I

don't know what that flavor is though

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chris k: I know it gives off…

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It's like a s- it reminds

me of cherry a little bit

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Chris L: Yeah, like, like a

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cherry cast

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Yeah Like it could be that, yeah

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Tyler: I'm definitely gonna agree

with the blend out of all of them.

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I was actually thinking

just because of the

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nose,

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probably closer to 110.

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Chris L: Okay.

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I think like a, a 15 mixed

with like a three year

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chris k: or something like that.

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Right.

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Yeah.

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So what is the a- so do you just

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rate?

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you have to put

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the youngest age statement on there

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if you

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blend it like that?

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Yeah.

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Chris L: Is that

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chris k: how they

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Chris L: do

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chris k: it?

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I don't know.

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Tyler: I thought if they blend it, you

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just- If they blend it,

you take the average.

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There's some- Oh, okay … what,

there's a liquor that you do

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have to put the youngest, but I

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don't remember

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Yeah,

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I think that

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they take the average of like you

put a four and it's actually a five

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chris k: Okay.

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Tyler: Yeah.

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chris k: But I'm not gonna

mix a 17 and a- Probably not.

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Yeah,

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Chris L: probably not

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chris k: a

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Chris L: good chance of that.

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Well, I think the, the, the

companies that might do that are…

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That's probably like a

'17 that was messed up.

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chris k: Ah.

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Chris L: You know what I mean?

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Okay.

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they're, they're not gonna give away

a '17 that's top end barrel stuff.

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True, yeah.

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Unless somebody really wanted

to pay big money for it.

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Yeah, no, I'm okay.

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Right?

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Tyler: This is interesting.

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Okay.

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Chris L: Hold on.

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We're gonna be totally off, aren't we?

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Tyler: Yeah.

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Yeah, not

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Chris L: even remotely close He's

just making it easy for us at the end.

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chris k: Oh, it does.

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So- You know, if you're, if you're saying

it's different I'm gonna go off this.

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It'll probably make it

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Tyler: even

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chris k: worse- Yeah, I know … so

just go with your original.

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I'm gonna go with this is supposedly

one of, rebirth of one of the oldest

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styles of whiskey making, which means I'm

gonna put it at, like, a six year- Okay

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'cause it's still young.

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Tyler: What proof are you giving it?

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Ooh.

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And the mash bill?

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chris k: They've all been

pretty high, so yeah.

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I'll go…

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I'm with Chris.

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High 90s.

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Tyler: So it's kinda high 90s.

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chris k: Yeah.

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Well, last time-

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There's no last time.

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Yeah, well the last one I was

like- I didn't think that was 120.

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All right, so I'll do

107, and a mash bill.

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Hey.

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That's how you know that I don't

actually drink that much high whiskey.

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Chris L: Yeah, I

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don't.

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Yeah.

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Go for

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chris k: it.

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And

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then-

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I'm gonna go a 70/10 split with corn.

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Tyler: 70 corn?

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Yeah.

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Okay.

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Well-

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20

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Chris L: wood and 10 wood

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Tyler: I wasn't even gonna try to

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go down

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chris k: that path.

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I was gonna…

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I'll go, I'll go 20 barley, 10 rye.

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Chris L: Okay.

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Tyler: Okay.

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All right.

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So none of us were even remotely close.

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chris k: Sounds good.

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Tyler: The distillery is Hard

Truth Distilling, Nashville,

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Indiana.

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which I didn't know existed.

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Okay.

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Yeah.

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Chris L: Okay.

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They're

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trying to make a name for themselves.

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Tyler: Exactly.

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The mash bill, 94% rye.

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Chris L: Really?

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Wow.

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Tyler: Yeah.

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Okay.

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6% malted barley.

458

:

Chris L: Huh.

459

:

How old is it?

460

:

Tyler: Age statement is a blend of four

and six years, so it's five years old.

461

:

Chris L: Okay.

462

:

Tyler: Ready for the proof?

463

:

Chris L: Yeah.

464

:

Tyler: 120.2.

465

:

Gosh.

466

:

We are getting

467

:

destroyed on this.

468

:

When I used to pride ourselves,

they're like, "Hey, you know what?

469

:

We're

470

:

doing pretty

471

:

good on this."

472

:

That's- But no, not this round.

473

:

chris k: I think it's 'cause we've

474

:

taken a break

475

:

'Cause we- It has

476

:

Tyler: been a long time,

yeah … we weren't drinking

477

:

chris k: as much.

478

:

Chris L: 120?

479

:

Tyler: Yeah.

480

:

chris k: That is probably one

of the smoothest drinking 120s.

481

:

That's a dangerous 120

482

:

Chris L: right

483

:

Tyler: there.

484

:

Yeah.

485

:

I know.

486

:

You have a couple of those and

487

:

done for.

488

:

Chris L: Trying to figure

out how to drive home.

489

:

chris k: Oh,

490

:

yes.

491

:

Here, try this.

492

:

Talk about a random one.

493

:

So completely,

494

:

slightly off-topic.

495

:

So Plantation Rye changed their

name, and I just found that out.

496

:

Tyler: Oh, really?

497

:

chris k: It's called Planter right now.

498

:

Same bottles, everything.

499

:

They just changed the name.

500

:

I thought I was gonna get a Mandela

effect 'cause I was looking at

501

:

the bottle at the bar- Uh-oh.

502

:

Yeah … and I'm like, "Was

it really called Plantation

503

:

or am I just making up shit?"

504

:

But they now have like a…

505

:

They did a seasonal coconut rum.

506

:

Chris L: Mm-hmm.

507

:

chris k: And that is delicious.

508

:

Chris L: Yeah, that sounds pretty good.

509

:

I gotta try that.

510

:

chris k: Like we, I was, I

took a sip of it and I was like

511

:

chewing and I felt like

it tastes like a Mounds.

512

:

Like you could taste like the coconut

in there and I'm like- Sounds pretty

513

:

good … I need that in a painkiller.

514

:

Chris L: EOD just came

out with their new Paloma.

515

:

Tyler: Oh, yeah.

516

:

Chris L: Mm-hmm.

517

:

Yeah.

518

:

chris k: It's good?

519

:

Chris L: Came out, I, I don't know.

520

:

I'm waiting to get ahold of it.

521

:

So this girl's been hitting

me up trying to get it in

522

:

chris k: the- Oh, yeah … you

put it in the shop yet?

523

:

Chris L: Almost, yeah.

524

:

chris k: Nice.

525

:

Chris L: Nice.

526

:

chris k: Any time.

527

:

Tyler: So where are we putting

number, or le- letter C?

528

:

Number C.

529

:

chris k: I will put that

530

:

as my number one choice.

531

:

Tyler: That's what I was leaning towards.

532

:

Chris L: Yeah, If I had a

choice, that would be what I'd

533

:

chris k: prefer

534

:

Chris L: to drink.

535

:

chris k: Yep

536

:

Chris L: Those other

537

:

two would be mixed with

Coke and a big bottle of ice

538

:

Tyler: Yeah.

539

:

Exactly.

540

:

Yes.

541

:

Chris cares the most

about this, but the color

542

:

on letter

543

:

C is mahogany

544

:

Chris L: I know.

545

:

I can't get the difference.

546

:

chris k: I just have to add that one tweak

547

:

for that

548

:

person who's like, "You know what?

549

:

I do believe in that color way."

550

:

Tyler: That was a mahogany.

551

:

chris k: Yes.

552

:

We were at

553

:

Chris L: That's when you just bring up

like, "It looks like Brazilian teak."

554

:

chris k: Mm-hmm.

555

:

Tyler: Right.

556

:

chris k: Just start-

557

:

Tyler: Naming different wood

558

:

chris k: We were in Surf City,

559

:

and they were

560

:

going over, like, we were walking

561

:

through

562

:

High Tides Good Vibes.

563

:

Mm.

564

:

And he was like, "This

565

:

wood

566

:

is from this place, and this one

over here is from a different place."

567

:

And I'm like, "I can

actually see the difference."

568

:

And Tyler, I could tell,

was just like- T- okay.

569

:

" I, I don't know."

570

:

So we, we got some of my favorite stuff.

571

:

We talked about Colorways and different-

572

:

Chris L: Yeah,

573

:

Tyler: on a few

574

:

episodes

575

:

… chris k: things.

576

:

Yeah

577

:

Tyler: You're right.

578

:

chris k: Mm.

579

:

Tyler: I don't know about

that one just smelling it.

580

:

Mm.

581

:

Chris L: The smell wasn't that bad.

582

:

chris k: It smells young.

583

:

Chris L: This tastes very, I don't

know, kinda oaky almost to me.

584

:

chris k: Yeah.

585

:

They put an oak spear in it.

586

:

Tyler: Has to be, 'cause

it tastes young, but it-

587

:

Chris L: It's gotta be

588

:

the blend.

589

:

Tyler: Yeah.

590

:

We

591

:

Chris L: narrowed it down.

592

:

Now

593

:

Tyler: that it's-

594

:

Chris L: Yeah

595

:

Tyler: Just because we've

been having all of these

596

:

high

597

:

ABVs, I'm just gonna- I'm

gonna go slightly lower and

598

:

just say 115 for the sake of

599

:

it.

600

:

You know what?

601

:

It almost tastes like a rye too, but

what are the odds that they're all

602

:

gonna be ryes?

603

:

But I guess at this point, what

are the odds that they're not all

604

:

ryes?

605

:

But-

606

:

chris k: facing … you're right.

607

:

But they all have a

run-through theme of them.

608

:

So rye being- That is

609

:

true I mean, what was the first one?

610

:

Was that was the only-

611

:

one that wasn't really heavy rye?

612

:

Tyler: I think you're right, yeah.

613

:

chris k: Just saying A broken

clock is right twice a day

614

:

Tyler: Just for sure.

615

:

chris k: Which is why we're not

broken and why we've been wrong.

616

:

Yeah.

617

:

Three more

618

:

Chris L: of these

619

:

chris k: Boxes

620

:

Chris L: then we'll, we'll get it

621

:

Tyler: straight.

622

:

Right.

623

:

I'm gonna stick with rye.

624

:

I'm gonna go with 115.

625

:

Age statement, I don't know.

626

:

I'm gonna say three again, just

because it just tastes young to me.

627

:

chris k: Mm.

628

:

Go ahead, Chris.

629

:

Chris L: That, that's

gotta be like oak in it.

630

:

Like, oak contains that light acid.

631

:

Mm-hmm.

632

:

Yeah.

633

:

That would lead me to

believe that that's an older

634

:

barrel.

635

:

Mm.

636

:

It's been sitting in there a while.

637

:

That's true.

638

:

chris k: Fell off.

639

:

Ooh

640

:

Chris L: So if it's a blend And if it

is oaky and it's been sitting there a

641

:

while, it's probably a high ABV on it.

642

:

You know my guess.

643

:

Oh.

644

:

chris k: I'd be shocked if they went

and said, "Ha, ha, here's a 92."

645

:

Chris L: Right.

646

:

chris k: Just kidding.

647

:

Chris L: Doesn't taste like

648

:

92.

649

:

but-

650

:

chris k: I need a week where I can

just, like, go sit into a spot and

651

:

just be like, "All right, so we're

gonna start at here- Well, probably-

652

:

and work your way up"

653

:

… Chris L: just from

654

:

tasting all of them, it

becomes- Yeah … blurred.

655

:

chris k: Well, that's why I said I need

656

:

a week.

657

:

Yeah.

658

:

Chris L: Like, 10

659

:

hours a day for a week or-

660

:

chris k: No, give, give me five hours

a day to go from like- Oh, shit.

661

:

Give me…

662

:

That would…

663

:

I could go up and do, like,

664

:

85

665

:

90, 95, 100.

666

:

And then be like, "Okay, I can

kinda get a, a grasp of it."

667

:

Chris L: Okay.

668

:

chris k: And then the next day you go-

669

:

You start with 100 again.

670

:

And you do 100, five, 10.

671

:

Chris L: That's a lot of liquor

for five hours if you're gonna do

672

:

that.

673

:

Tyler: Yeah.

674

:

chris k: Five h- That's…

675

:

It's less than

676

:

four?

677

:

Wait, what?

678

:

It's four, it's four

pours over five hours.

679

:

I'm legally allowed to drive home.

680

:

Tyler: Okay.

681

:

Chris L: I thought You

682

:

Tyler: You tell that

683

:

Chris L: to a cop.

684

:

The way you, the way, the

685

:

way,

686

:

you said that-

687

:

chris k: Oh, you were saying like-

688

:

… Chris L: you were gonna go try 100

689

:

chris k: bottles.

690

:

Tyler: Oh.

691

:

Yeah.

692

:

Yeah.

693

:

That, that's what I was thinking.

694

:

I was thinking, like- No, I was thinking,

like, 100 proof- … 100 bottles.

695

:

Not, like, 100 bottles.

696

:

Gosh.

697

:

All right.

698

:

So what, what proof did you say?

699

:

Chris L: I think that's

like mid 90s total maybe

700

:

Tyler: Where you at in

701

:

proof?

702

:

chris k: I'm gonna stick with my 107.

703

:

Tyler: Okay.

704

:

One of these days.

705

:

One of these days you'll get it

706

:

right.

707

:

chris k: You know.

708

:

Tyler: Age statement.

709

:

chris k: Mm.

710

:

Tyler: I know you said older.

711

:

Four.

712

:

Four?

713

:

Okay.

714

:

chris k: He's saying.

715

:

Chris L: I, I think maybe a little

bit older just because all that oak.

716

:

Maybe seven.

717

:

Tyler: Okay.

718

:

And mash bill.

719

:

chris k: I'm gonna go dice roll.

720

:

I have no idea.

721

:

Chris L: Okay.

722

:

Yeah, I'm lost on that one.

723

:

Tyler: All right.

724

:

So believe it or not, the distillery

is actually Pinhook Dist- Pinhook.

725

:

Chris L: Okay.

726

:

Tyler: Yeah.

727

:

So not too often do we get

one that people recognize.

728

:

No.

729

:

No.

730

:

Yeah.

731

:

So this is Pinhook True Small

Batch Blind Barrels Blend.

732

:

So this was actually

made for Blind Barrels.

733

:

Okay.

734

:

chris k: Mm.

735

:

Tyler: The proof is 115.

736

:

Age statement is six years.

737

:

Okay.

738

:

So you got that going pretty good.

739

:

And then the mash bill, believe

it or not, is 75% corn, 15%

740

:

rye, and 10% malted barley.

741

:

chris k: Okay.

742

:

Tyler: For the ones who care, like Chris,

it's rich brown amber is the color.

743

:

chris k: Yes.

744

:

Tyler: Same

745

:

Chris L: color

746

:

chris k: as all the

747

:

Tyler: others.

748

:

You're Right.

749

:

chris k: I

750

:

mean,

751

:

one day we'll have a producer, and

752

:

he'll actually like put all the

colors, swatches beside each

753

:

other, and you'll be like- That

754

:

Tyler: is not

755

:

what I…

756

:

am doing.

757

:

chris k: Oh, no, no, I'm

not expecting you to.

758

:

I'm like one day we'll have

somebody who can just be like cl-

759

:

Tyler: Maybe this will be the one that I

760

:

hire out.

761

:

Be like, "Here you go.

762

:

You produce it."

763

:

chris k: Right here.

764

:

One, two, three.

765

:

Right.

766

:

Just give

767

:

me all the colors.

768

:

What do you think- On a black

769

:

Tyler: background.

770

:

chris k: That's what my hand's for.

771

:

Fav- What do you think rate-wise,

one through four, for this one?

772

:

Chris L: Number three

773

:

would be more of, like, if I wanted

to sit down and have a drink.

774

:

Tyler: Yeah.

775

:

I would personally put this one

at number two 'cause I agree,

776

:

I like the third one the most

777

:

Chris L: Yeah.

778

:

I

779

:

like this.

780

:

one the best Yeah, this this would

781

:

probably be number two, yeah.

782

:

Number one and two, I'd, I'd

probably just give that bottle

783

:

away.

784

:

chris k: Right, yeah.

785

:

Chris L: That's just…

786

:

I don't know that I'd wanna sit

there and drink it too much.

787

:

chris k: That's okay.

788

:

That's the one we saw at the liquor

store and we were like, "Oh, this

789

:

is an interesting looking bottle."

790

:

Right.

791

:

"Let's try it out."

792

:

All right,

793

:

Chris L: let me buy it

'cause it looks pretty.

794

:

Yeah.

795

:

chris k: Yeah.

796

:

I feel like that's what happens every

time someone sees, like, an old Raleigh

797

:

or old Fitz bottle that's just like, phew.

798

:

Chris L: Yeah.

799

:

Tyler: Old Raleigh's good, though.

800

:

chris k: Sometimes.

801

:

Old Fitz is

802

:

Chris L: good, it's just hot.

803

:

Tyler: That's true.

804

:

Yeah.

805

:

You

806

:

have to be in the mood for old

807

:

Chris L: Fitz.

808

:

Man, I

809

:

found a bottle.

810

:

I

811

:

was in South Carolina,

812

:

prob- we're…

813

:

actually, me and my buddy were on

our way to Florida, and we said

814

:

we're gonna hit every liquor store.

815

:

Well, we made it through

about the first six.

816

:

after that- I was gonna say Never

817

:

chris k: mind

818

:

there's a lot of liquor stores.

819

:

Chris L: We

820

:

were going down 95

821

:

and- Okay … it was

822

:

somewhere around past Florence,

like south of Florence.

823

:

Mm-hmm.

824

:

Mm-hmm.

825

:

Go into this hole in

the wall liquor place,

826

:

and

827

:

I'm just sitting there just kinda looking

828

:

down the aisle,

829

:

and I see

830

:

this bottle completely dusted

up, and it was an Old Fitz.

831

:

Ooh.

832

:

It was a plastic bottle

with a plastic screw-on

833

:

lid.

834

:

chris k: No way.

835

:

Chris L: Yeah.

836

:

The, the label just,

837

:

just

838

:

eat up.

839

:

Just kind of…

840

:

I was like, I think I

paid like $35 for it.

841

:

Yeah.

842

:

'Cause I was like, "I just gotta buy it

843

:

just so-" Exactly.

844

:

Yeah.

845

:

See the

846

:

chris k: back of

847

:

Chris L: it.

848

:

It's still sitting

849

:

at the house.

850

:

I just

851

:

chris k: never opened it.

852

:

Chris L: Oh, never opened it?

853

:

Yeah, no.

854

:

chris k: Gosh.

855

:

Chris L: What was

856

:

the point, I mean.

857

:

chris k: Yeah.

858

:

Tyler: true at that

859

:

Chris L: point.

860

:

That's

861

:

why.

862

:

Yeah.

863

:

chris k: I

864

:

totally…

865

:

Chris L: That's fine.

866

:

Literally like plastic.

867

:

Li- Like a Pepsi Oh- …screw-on

868

:

lid with,

869

:

Just a weird top With, with,

like, a little piece that pops

870

:

loose.

871

:

Yeah.

872

:

chris k: My brai- when I

see, think of that I'm like,

873

:

"Oh, this bottle was produced

874

:

in like 2008, 2009 when we

weren't couldn't afford anything."

875

:

Chris L: You couldn't

876

:

even see the label well

enough to know what

877

:

it was.

878

:

Sheesh, that's so crazy.

879

:

Yeah.

880

:

I mean,

881

:

you couldn't see years or

anything on it, I just…

882

:

You had to …For

883

:

$35 I was like, "I'll just

884

:

buy it."

885

:

Tyler: Exactly.

886

:

Yeah.

887

:

What was

888

:

the one that we got?

889

:

'Cause it looked nice and it tasted

890

:

terrible

891

:

and we actually,

892

:

like, flushed

893

:

it?

894

:

chris k: There's been a

895

:

few of

896

:

Tyler: those.

897

:

There's been a few, but it

was the one that Drake had.

898

:

chris k: Oh, his XO…

899

:

Not XO.

900

:

No.

901

:

But I know exactly what

you're talking about.

902

:

Well, it was- Drake had a pretty

bottle- Yeah … and it had,

903

:

like, a little diamond

904

:

on the outside and it was, like, really

905

:

Tyler: gold.

906

:

It looked really nice.

907

:

It was very cool.

908

:

And-

909

:

chris k: It was meant to go, like,

in your house on your bar cart.

910

:

Like, that's…

911

:

You could tell that's exactly

912

:

Tyler: the aesthetic.

913

:

They would've been better off making the

bo- bottle slightly nicer, putting nothing

914

:

in it, and just selling it as a decanter.

915

:

Mm-hmm.

916

:

chris k: Well,

917

:

that, that was probably why

918

:

he was trying to…

919

:

Yeah, it was, ugh.

920

:

Tyler: Yeah, it was…

921

:

When we were-

922

:

Chris L: Virginia Black?

923

:

Tyler: Yes.

924

:

Chris L: That's it.

925

:

Yeah.

926

:

It has a VB on it.

927

:

And Kin- Kinard Drake, Hard- is that it?

928

:

Tyler: No, it was Virginia

Black, but it was not that.

929

:

The bottle looked much nicer.

930

:

Chris L: Drake's primary entry into

the whiskey market was Virginia Black.

931

:

Tyler: Let's

932

:

chris k: look it up.

933

:

Tyler: Here we go

934

:

Looks like an elegant bottle.

935

:

Chris L: looks like some cognac

936

:

Tyler: Yeah.

937

:

Yes.

938

:

I, my-

939

:

chris k: That's what I'm saying.

940

:

That looks good on a bar

941

:

cart.

942

:

Tyler: Yeah.

943

:

chris k: Yeah,

944

:

Tyler: no, I agree.

945

:

with you.

946

:

If I was

947

:

smart enough to know, would've been like-

Oh, yeah, stay here … you know what?

948

:

That's not a whiskey bottle.

949

:

Don't try it.

950

:

Yeah, Yeah.

951

:

chris k: Yeah.

952

:

Yeah.

953

:

I would scrape off

954

:

the Virginia Black and just

put a- Like, I would…

955

:

That bottle is cool.

956

:

I would put it on the bar cart

and just be like, "Yeah, that's

957

:

my Decanter for whatever."

958

:

Tyler: Now looking back at it, if

it was smaller, I would've, like,

959

:

assumed there was a perfume in it.

960

:

chris k: Yes.

961

:

Chris L: So 2016.

962

:

It's a blend of two, three,

and four-year-old bourbons.

963

:

High rye

964

:

Tyler: content.

965

:

Let's blend all of this shitty

bourbon together and see what happens.

966

:

Sheesh, three and four

967

:

Chris L: year?

968

:

It's very approachable,

969

:

is what it says.

970

:

Tyler: No.

971

:

chris k: A three and four year and

972

:

Chris L: a rye?

973

:

Two, three, four year blend

mainly consisting of rye.

974

:

Tyler: There was, what, three bottles?

975

:

I think there was…

976

:

No, there was four bottles that

we legitimately flushed when

977

:

we were leaving our old studio.

978

:

Yeah.

979

:

That was one of them.

980

:

Two other ones were

non-alcoholic whiskeys.

981

:

Yeah.

982

:

Obviously.

983

:

Didn't we flush

984

:

chris k: Cutty?

985

:

Tyler: Yeah.

986

:

Chris L: Was this the one

in the Cargo District?

987

:

chris k: Yeah.

988

:

Tyler: Yeah, yeah, the first

one in the Cargo District, and

989

:

then we flushed Cutty as well.

990

:

chris k: I went somewhere, and

that was, like, their well.

991

:

Tyler: Oh, hell

992

:

chris k: no.

993

:

Tyler: That was like, They kept

994

:

chris k: it or something.

995

:

you know, I was like, "Why is this here?"

996

:

And they're like, "Well, people like it."

997

:

And I'm like- We

998

:

Tyler: don't want return customers.

999

:

It

:

00:23:22,051 --> 00:23:22,091

Chris L: was a

:

00:23:22,091 --> 00:23:22,711

promotional display.

:

00:23:22,781 --> 00:23:23,141

chris k: Yeah.

:

00:23:23,151 --> 00:23:25,871

I looked at them and said,

"Oh, you're a dive bar.

:

00:23:25,921 --> 00:23:26,821

Okay, thank you.

:

00:23:26,911 --> 00:23:27,881

I'm gonna get one drink and

:

00:23:27,881 --> 00:23:28,221

leave."

:

00:23:28,721 --> 00:23:30,111

Tyler: So I'm gonna get a Miller Lite now.

:

00:23:31,051 --> 00:23:31,271

chris k: Mm-hmm.

:

00:23:31,281 --> 00:23:31,551

Yes,

:

00:23:31,551 --> 00:23:31,671

Chris L: let's go

:

00:23:32,431 --> 00:23:32,561

Tyler: for it.

:

00:23:32,861 --> 00:23:33,201

Right.

:

00:23:33,531 --> 00:23:34,631

Chris L: I give up Bud Light.

:

00:23:34,791 --> 00:23:35,401

Tyler: Exactly.

:

00:23:36,131 --> 00:23:38,111

Not even gonna try anything

else that you have.

:

00:23:38,511 --> 00:23:39,561

I know this will be consistent.

:

00:23:39,561 --> 00:23:39,851

Let's go.

:

00:23:39,891 --> 00:23:40,251

chris k: Yes.

:

00:23:41,091 --> 00:23:44,571

So talking about consistent and

good stuff what's some new with-

:

00:23:44,811 --> 00:23:47,421

new beers you guys have coming out?

:

00:23:47,511 --> 00:23:48,251

At least get a plug

:

00:23:48,301 --> 00:23:50,991

Chris L: we just had, yeah, we had

the Mexican Lager just came out.

:

00:23:51,131 --> 00:23:52,031

I heard that was great.

:

00:23:52,031 --> 00:23:52,161

And people are talking about that

:

00:23:52,161 --> 00:23:52,181

chris k: one.

:

00:23:52,181 --> 00:23:52,551

I have.

:

00:23:52,551 --> 00:23:53,361

Yeah, it's actually pretty good.

:

00:23:53,841 --> 00:23:55,251

' Chris L: Cause last time

we made a dark Mexican.

:

00:23:55,251 --> 00:23:56,081

This is- Yeah … light.

:

00:23:56,161 --> 00:23:56,481

Mm-hmm.

:

00:23:56,581 --> 00:23:57,691

God, what else just came out?

:

00:23:57,691 --> 00:23:59,331

chris k: Cause we were at high tide-

:

00:23:59,341 --> 00:24:01,011

Tyler: Oh, I do have a question

for you that I haven't had

:

00:24:01,011 --> 00:24:02,631

a chance to ask Brian yet.

:

00:24:02,701 --> 00:24:02,851

Chris L: Okay.

:

00:24:03,091 --> 00:24:04,451

Tyler: So I don't know.

:

00:24:04,471 --> 00:24:05,691

I don't know that I can answer, but

:

00:24:05,711 --> 00:24:05,961

Chris L: yeah.

:

00:24:06,571 --> 00:24:06,791

Tyler: So

:

00:24:06,791 --> 00:24:08,381

the, the Foggy Nights,

:

00:24:08,921 --> 00:24:09,191

every

:

00:24:09,191 --> 00:24:11,781

single time it's remade- Right … there's

a different number next to it.

:

00:24:11,781 --> 00:24:11,891

Yeah.

:

00:24:11,901 --> 00:24:12,541

Why is that?

:

00:24:13,071 --> 00:24:13,411

Chris L: So

:

00:24:14,481 --> 00:24:17,621

originally so Hazy Daze is a core product.

:

00:24:17,861 --> 00:24:18,261

Tyler: Right.

:

00:24:18,371 --> 00:24:21,981

Chris L: We ended up buying off auct-

auction some breweries somewhere

:

00:24:21,991 --> 00:24:23,111

went out of business, whatever.

:

00:24:23,121 --> 00:24:24,351

This is three years ago.

:

00:24:25,181 --> 00:24:25,911

And we found

:

00:24:26,361 --> 00:24:26,971

And 'cause

:

00:24:26,971 --> 00:24:28,001

you don't know what you're getting.

:

00:24:28,011 --> 00:24:29,081

So all these hops Right …come

:

00:24:29,081 --> 00:24:32,991

in, everything just comes, and

you don't know, honestly, if

:

00:24:32,991 --> 00:24:34,631

it's good, if it's bad, whatever.

:

00:24:34,951 --> 00:24:38,161

So it was all these hops

that you can't find anymore.

:

00:24:38,171 --> 00:24:43,351

I mean, these were like:

that for the most part, I think we

:

00:24:43,351 --> 00:24:45,201

paid like $200 and got basically

:

00:24:45,201 --> 00:24:45,651

like

:

00:24:45,941 --> 00:24:47,011

five grand in hops.

:

00:24:47,071 --> 00:24:47,531

Tyler: Oh, wow.

:

00:24:47,571 --> 00:24:52,291

Chris L: So you'll never be able to

recreate that beer because of the,

:

00:24:52,301 --> 00:24:53,781

the year of those hops, et cetera.

:

00:24:53,821 --> 00:24:54,151

Tyler: Ah.

:

00:24:54,171 --> 00:24:54,321

Chris L: So

:

00:24:54,321 --> 00:24:56,961

what he did is he said, "Okay, we're

gonna put this together, and we'll call it

:

00:24:56,961 --> 00:24:58,951

Foggy Nights," so Hazy Day, Foggy Nights.

:

00:24:58,961 --> 00:24:59,261

Tyler: Right.

:

00:24:59,331 --> 00:25:00,811

Chris L: And then we'll just

change it every time, and we'll

:

00:25:00,811 --> 00:25:02,151

call it Foggy Nights One, Foggy…

:

00:25:02,151 --> 00:25:05,341

And so he just does a little

mix of hops every time.

:

00:25:05,351 --> 00:25:05,851

Ah, I

:

00:25:05,851 --> 00:25:06,101

Tyler: see.

:

00:25:06,131 --> 00:25:06,941

Chris L: And that's kind

of where that comes from.

:

00:25:07,231 --> 00:25:08,971

Tyler: So it's eventually

gonna run out then, right?

:

00:25:09,111 --> 00:25:10,121

So there'll be no- there's gonna be

:

00:25:10,121 --> 00:25:10,264

Chris L: no more- Well,

:

00:25:10,264 --> 00:25:10,311

no,

:

00:25:10,311 --> 00:25:12,851

no, we've already ran out of

those hops- Oh … okay …that

:

00:25:12,851 --> 00:25:13,691

we originally had.

:

00:25:13,691 --> 00:25:14,451

So now he just

:

00:25:14,451 --> 00:25:15,101

buys-

:

00:25:16,249 --> 00:25:17,919

Different blends, yeah, it

just does a little different

:

00:25:17,919 --> 00:25:19,069

blend of what he wants to do.

:

00:25:19,489 --> 00:25:24,209

And that's the one that won so

:

:

00:25:24,209 --> 00:25:25,359

in North Carolina with that beer.

:

00:25:25,519 --> 00:25:25,799

Tyler: Wow.

:

00:25:25,799 --> 00:25:26,019

Yeah.

:

00:25:26,039 --> 00:25:26,889

Chris L: And that one had not

:

00:25:26,889 --> 00:25:27,879

even been released.

:

00:25:28,029 --> 00:25:31,379

He had just canned it, sent

it up to the Brewer's Guild.

:

00:25:31,629 --> 00:25:31,649

Yeah.

:

00:25:31,659 --> 00:25:31,969

And-

:

00:25:32,019 --> 00:25:33,589

It was a blind taste test, and we won.

:

00:25:33,679 --> 00:25:34,959

So that was like, that was pretty cool.

:

00:25:34,989 --> 00:25:35,329

Yeah.

:

00:25:35,339 --> 00:25:37,189

I think it was number nine, Foggy

number nine, I think it was.

:

00:25:37,289 --> 00:25:37,629

Tyler: Okay.

:

00:25:37,629 --> 00:25:37,979

Yeah.

:

00:25:37,989 --> 00:25:38,219

Chris L: Yeah.

:

00:25:38,649 --> 00:25:38,909

Tyler: I like

:

00:25:38,909 --> 00:25:39,669

number nine a lot.

:

00:25:39,669 --> 00:25:41,169

Like, anytime I saw that

anywhere I was like, "Let

:

00:25:41,169 --> 00:25:41,399

me get

:

00:25:41,399 --> 00:25:41,569

that."

:

00:25:41,839 --> 00:25:44,069

Chris L: And I, I think he's

making number 11 right now.

:

00:25:44,069 --> 00:25:45,709

So- Wow … number 10's the

one that's on the brewer.

:

00:25:45,709 --> 00:25:46,029

Yeah.

:

00:25:46,199 --> 00:25:48,909

So eventually that's gonna be pretty big.

:

00:25:48,969 --> 00:25:49,319

Right.

:

00:25:50,019 --> 00:25:51,109

Tyler: Foggy Night's 99.

:

00:25:51,109 --> 00:25:51,869

Chris L: Yeah, for real.

:

00:25:52,609 --> 00:25:52,629

chris k: Yeah.

:

00:25:52,629 --> 00:25:54,789

You have to stop at 69,

like, let's be real.

:

00:25:55,039 --> 00:25:55,749

Chris L: Or 67.

:

00:25:55,869 --> 00:25:56,069

chris k: Yes.

:

00:25:56,089 --> 00:25:56,269

Right.

:

00:25:57,259 --> 00:25:57,419

We

:

00:25:57,419 --> 00:25:57,899

can tell what age you guys are.

:

00:25:58,399 --> 00:25:59,219

Chris L: Not this audience,

:

00:25:59,219 --> 00:25:59,339

yeah.

:

00:25:59,509 --> 00:25:59,669

Right.

:

00:25:59,749 --> 00:25:59,999

Yeah, I

:

00:26:00,009 --> 00:26:00,619

mean, I don't

:

00:26:00,619 --> 00:26:01,579

know what'll happen with that.

:

00:26:01,649 --> 00:26:01,919

But,

:

00:26:01,919 --> 00:26:02,389

you know, if

:

00:26:02,389 --> 00:26:04,169

if you look at the can,

it's the exact same can.

:

00:26:04,169 --> 00:26:07,049

One is green and one is,

like, black and purple.

:

00:26:07,049 --> 00:26:07,999

So it's foggy day- Yeah.

:

00:26:08,289 --> 00:26:08,849

Hazy days,

:

00:26:08,849 --> 00:26:09,609

Foggy Nights.

:

00:26:10,169 --> 00:26:10,609

Tyler: Ah.

:

00:26:10,629 --> 00:26:10,719

Chris L: We have

:

00:26:10,829 --> 00:26:11,819

a Play on how we do that.

:

00:26:11,869 --> 00:26:12,259

Tyler: Nice.

:

00:26:12,559 --> 00:26:13,169

chris k: I like that.

:

00:26:13,579 --> 00:26:13,649

Yeah.

:

00:26:14,189 --> 00:26:17,549

Yeah, we were at High Tides Good Vibes,

and I was asking him, like, "What are…

:

00:26:18,029 --> 00:26:20,119

Like, what's something

that everyone's loving?"

:

00:26:20,489 --> 00:26:22,699

And they, they were

saying your Mexican lager.

:

00:26:22,699 --> 00:26:23,159

Chris L: Mm-hmm.

:

00:26:23,209 --> 00:26:23,529

Okay.

:

00:26:23,529 --> 00:26:23,939

Well, good.

:

00:26:24,359 --> 00:26:24,759

chris k: So.

:

00:26:24,769 --> 00:26:24,779

I

:

00:26:25,059 --> 00:26:25,409

Chris L: mean,

:

00:26:25,559 --> 00:26:28,649

to be honest, man, we, we kinda

got so much going on right now.

:

00:26:28,759 --> 00:26:32,419

We have, I don't-- Last I

count it's, like, 650 accounts.

:

00:26:32,949 --> 00:26:33,119

Ooh.

:

00:26:33,189 --> 00:26:33,209

Wow.

:

00:26:33,349 --> 00:26:35,429

It's kinda hard to keep track of

who's got what, when, and where.

:

00:26:35,479 --> 00:26:39,209

And then we have a distributor that

runs everything from Beaufort to

:

00:26:39,209 --> 00:26:42,779

basically Fayetteville, South to

North Carolina, South Carolina line.

:

00:26:43,089 --> 00:26:47,779

So they only take seven of

our beers, give or take.

:

00:26:47,869 --> 00:26:48,299

chris k: Mm-hmm.

:

00:26:48,389 --> 00:26:51,209

Chris L: The Raleigh market, the

Greenville market pretty much can get

:

00:26:51,209 --> 00:26:52,629

anything that it wants that we make.

:

00:26:52,709 --> 00:26:53,229

chris k: Oh, okay.

:

00:26:53,259 --> 00:26:57,549

Chris L: So it works out really

well because in those markets,

:

00:26:57,979 --> 00:26:58,509

you can't,

:

00:26:58,519 --> 00:27:01,599

you don't-- You can't typically

walk into a, restaurant or bar

:

00:27:02,129 --> 00:27:03,899

and be like, "Hey, try my hazy.

:

00:27:03,899 --> 00:27:04,939

It's better than everybody else's."

:

00:27:04,939 --> 00:27:05,199

Right.

:

00:27:05,199 --> 00:27:06,289

Well, everybody's got one.

:

00:27:06,689 --> 00:27:09,009

But we make all these other

beers that nobody else makes,

:

00:27:09,009 --> 00:27:09,989

and then they go, "Oh my God.

:

00:27:09,999 --> 00:27:11,659

Like, you make this and you make that.

:

00:27:11,679 --> 00:27:12,769

Oh, that's really good."

:

00:27:12,769 --> 00:27:15,499

So then they, they try it, and then

that gives us an opening to get

:

00:27:15,499 --> 00:27:19,469

in, and then they'll end up buying

multiples Yeah down the road as we go.

:

00:27:20,369 --> 00:27:22,909

So yeah, it has been, been up

there just killing it, in Raleigh.

:

00:27:22,909 --> 00:27:23,099

Good.

:

00:27:23,119 --> 00:27:24,349

Just blowing up.

:

00:27:25,139 --> 00:27:27,789

Tyler: When's your distributor gonna

finally get the Kolsch back on,

:

00:27:28,459 --> 00:27:28,639

if

:

00:27:28,639 --> 00:27:29,039

at all?

:

00:27:29,129 --> 00:27:29,669

Chris L: So,

:

00:27:29,779 --> 00:27:30,029

all right.

:

00:27:30,049 --> 00:27:31,129

So there's an issue with that.

:

00:27:32,039 --> 00:27:34,449

So we made the Kolsch-

:

00:27:34,759 --> 00:27:35,149

Tyler: Mm-hmm

:

00:27:35,149 --> 00:27:36,339

… Chris L: a year and a half ago.

:

00:27:37,299 --> 00:27:40,619

And do you remember seeing in

the news that house in Magnolia

:

00:27:40,619 --> 00:27:42,089

Greens that blew up that day?

:

00:27:42,309 --> 00:27:42,679

Tyler: Yeah.

:

00:27:42,699 --> 00:27:45,569

Chris L: That gas leak, and it blew

the whole house up, whatever it was.

:

00:27:45,759 --> 00:27:46,069

Tyler: Yeah.

:

00:27:46,149 --> 00:27:52,329

Chris L: He had just made the Kolsch,

like, the day before, and it blew- Oh

:

00:27:52,349 --> 00:27:53,879

and reset our

:

00:27:53,959 --> 00:27:54,439

Tyler: The power

:

00:27:54,439 --> 00:27:55,679

… Chris L: the glycol machine.

:

00:27:56,019 --> 00:27:56,349

Tyler: Oh.

:

00:27:56,359 --> 00:27:59,799

Chris L: And for some reason,

when it reset it, it-- when it

:

00:27:59,799 --> 00:28:01,209

came back on, and started working.

:

00:28:01,239 --> 00:28:01,599

it had

:

00:28:01,599 --> 00:28:01,849

like a

:

00:28:01,849 --> 00:28:02,349

solenoid.

:

00:28:02,349 --> 00:28:05,189

that got locked up, so it quit pumping.

:

00:28:05,559 --> 00:28:06,859

Even though it was running, it quit

:

00:28:06,899 --> 00:28:06,999

pumping.

:

00:28:07,859 --> 00:28:11,749

So for some reason, that

tank, when that yeast

:

00:28:11,749 --> 00:28:12,709

got super

:

00:28:12,719 --> 00:28:15,809

hot, and it was also, like, one of

those days, it was, like, 99 outside.

:

00:28:16,059 --> 00:28:16,259

Right.

:

00:28:16,259 --> 00:28:21,059

So by the time we discovered it the

next morning or later that day, and then

:

00:28:21,059 --> 00:28:25,439

could get someone there to fix it, it

had been, like, 24 hours of it running.

:

00:28:25,689 --> 00:28:27,369

So it ruined the Kolsch.

:

00:28:27,629 --> 00:28:28,029

Tyler: Yeah.

:

00:28:28,049 --> 00:28:31,129

Chris L: So he was able to save it, and

that's where the Summer Shanty came from.

:

00:28:31,279 --> 00:28:31,969

Tyler: Oh.

:

00:28:31,969 --> 00:28:32,159

Chris L: okay.

:

00:28:32,159 --> 00:28:32,349

right.

:

00:28:32,349 --> 00:28:36,659

So as we-- as he turned it into

that, and then we got ready to make

:

00:28:36,659 --> 00:28:40,129

the Kolsch again, the distributor

looks at it and goes, Mm-hmm …"Hey,

:

00:28:40,129 --> 00:28:41,629

we got-- we're carrying your light.

:

00:28:41,629 --> 00:28:42,769

We're carrying your golden.

:

00:28:42,779 --> 00:28:43,439

Oh, I see.

:

00:28:43,439 --> 00:28:43,869

"So

:

00:28:44,119 --> 00:28:47,999

we're not gonna carry another

light beer in the mix."

:

00:28:48,449 --> 00:28:48,469

Yeah.

:

00:28:48,469 --> 00:28:48,593

Sorry.

:

00:28:48,593 --> 00:28:51,279

"So if you wanna make Kolsch, you can

make Kolsch, but now you're gonna have

:

00:28:51,279 --> 00:28:52,869

to replace one of your core products."

:

00:28:52,879 --> 00:28:52,889

Ah.

:

00:28:52,899 --> 00:28:54,539

And it just-- It doesn't

make sense to do that.

:

00:28:54,569 --> 00:28:54,899

chris k: Yeah.

:

00:28:54,939 --> 00:28:58,829

Chris L: Which we probably will make

another Kolsch at some point, but it

:

00:28:58,829 --> 00:29:01,109

won't necessarily go out into this market.

:

00:29:01,399 --> 00:29:01,429

Right.

:

00:29:01,439 --> 00:29:03,569

not like-- I know Dennis is

:

00:29:03,569 --> 00:29:04,149

upset about that.

:

00:29:04,149 --> 00:29:04,499

Yeah, I know.

:

00:29:04,509 --> 00:29:06,359

I would love to get it back to Dennis.

:

00:29:06,509 --> 00:29:08,309

But he was, like, the main buyer,

:

00:29:08,379 --> 00:29:08,999

Tyler: ah, yeah.

:

00:29:09,179 --> 00:29:09,680

Chris L: But yeah, it

:

00:29:09,680 --> 00:29:10,059

was, it

:

00:29:10,059 --> 00:29:10,409

was a great

:

00:29:10,419 --> 00:29:10,729

beer.

:

00:29:10,729 --> 00:29:12,579

I mean- Mm-hmm … I felt like

it was the best one in town,

:

00:29:12,579 --> 00:29:12,679

but-

:

00:29:12,679 --> 00:29:13,670

Tyler: I'll say it was

my favorite one in town.

:

00:29:13,670 --> 00:29:13,849

Chris L: I know.

:

00:29:13,860 --> 00:29:14,169

I know.

:

00:29:14,669 --> 00:29:14,839

That's the only reason why I

complain about It It's just,

:

00:29:14,839 --> 00:29:15,249

it's just, it's just a timing

:

00:29:15,249 --> 00:29:15,589

issue.

:

00:29:15,910 --> 00:29:16,010

Yeah.

:

00:29:16,510 --> 00:29:16,930

Tyler: That's crazy.

:

00:29:16,930 --> 00:29:18,740

Chris L: And now just trying

to figure out other ways.

:

00:29:18,790 --> 00:29:20,450

We're making so much beer, it's just-

:

00:29:20,860 --> 00:29:21,330

Tyler: Yeah.

:

00:29:21,500 --> 00:29:21,750

chris k: So

:

00:29:21,750 --> 00:29:22,000

Chris L: many options …kind

:

00:29:22,000 --> 00:29:22,510

of a blur.

:

00:29:23,240 --> 00:29:23,766

So, So, many.

:

00:29:23,766 --> 00:29:24,160

There, there's so

:

00:29:24,160 --> 00:29:24,870

much going on.

:

00:29:25,240 --> 00:29:28,210

Tyler: Shout out to Brian because-

Yeah … even when, like, things, like,

:

00:29:28,220 --> 00:29:31,430

screw up like that, he's still able

to make an amazing beer out of it.

:

00:29:31,430 --> 00:29:31,540

Yeah.

:

00:29:31,540 --> 00:29:33,050

That Summer Shandy was still a good beer.

:

00:29:33,400 --> 00:29:33,470

Chris L: I

:

00:29:33,470 --> 00:29:33,910

mean, it didn't

:

00:29:33,910 --> 00:29:35,516

sell as good as Kolsch,

but it was- Sure, yeah.

:

00:29:35,516 --> 00:29:36,690

and it, And it's also a very

:

00:29:36,850 --> 00:29:37,290

seasonal-

:

00:29:37,290 --> 00:29:38,010

Tyler: It's a niche too.

:

00:29:38,020 --> 00:29:38,050

Yes.

:

00:29:38,120 --> 00:29:38,280

Chris L: Yeah.

:

00:29:38,280 --> 00:29:38,680

Tyler: Yeah.

:

00:29:38,770 --> 00:29:42,150

Chris L: But yeah the three brewers

that we have are phenomenal.

:

00:29:42,190 --> 00:29:42,570

I mean, they-

:

00:29:42,730 --> 00:29:42,870

Tyler: Yeah.

:

00:29:43,800 --> 00:29:45,760

Chris L: No arguing,

no, They're all adults.

:

00:29:45,760 --> 00:29:46,340

They're all-

:

00:29:46,950 --> 00:29:47,190

Tyler: Yeah

:

00:29:47,190 --> 00:29:47,295

kind

:

00:29:47,295 --> 00:29:49,330

Chris L: of like driven to do it

that I don't-- we don't really have

:

00:29:49,330 --> 00:29:50,590

any problems at all in the back.

:

00:29:50,800 --> 00:29:51,000

Right.

:

00:29:51,000 --> 00:29:53,109

We've been very lucky with that.

:

00:29:53,220 --> 00:29:53,610

Tyler: Yeah.

:

00:29:54,210 --> 00:29:57,359

It's always funny, like, talking to all of

them, 'cause they're all super passionate

:

00:29:57,410 --> 00:29:59,410

about what they do, and they love the art

:

00:29:59,420 --> 00:30:01,910

of, like, brew- of beer

making and everything.

:

00:30:01,920 --> 00:30:01,940

Yeah.

:

00:30:01,970 --> 00:30:02,850

It's, it's impressive.

:

00:30:03,120 --> 00:30:03,360

Chris L: Oh, Yeah.

:

00:30:03,360 --> 00:30:03,610

Yeah.

:

00:30:04,050 --> 00:30:07,460

To, to be able to retain all of

them since day one, basically.

:

00:30:07,460 --> 00:30:08,110

Connor came Right …on

:

00:30:08,120 --> 00:30:11,090

later, but the two

originals are still there.

:

00:30:11,199 --> 00:30:11,529

Tyler: Right.

:

00:30:11,530 --> 00:30:11,930

Yeah.

:

00:30:11,930 --> 00:30:13,269

Chris L: So, being Sydney and Brian.

:

00:30:13,280 --> 00:30:13,300

Yeah.

:

00:30:13,300 --> 00:30:13,370

Yeah.

:

00:30:13,370 --> 00:30:15,570

And then Connor came on last year,

:

00:30:15,570 --> 00:30:18,460

I think it was in February

or March, something like

:

00:30:18,460 --> 00:30:18,490

Tyler: that.

:

00:30:18,500 --> 00:30:18,550

Oh,

:

00:30:18,679 --> 00:30:18,909

yeah.

:

00:30:18,910 --> 00:30:19,130

Chris L: Yeah.

:

00:30:19,399 --> 00:30:20,299

Tyler: And Brian brought him on,

:

00:30:20,319 --> 00:30:20,469

Chris L: right?

:

00:30:20,469 --> 00:30:21,449

But Brian had trained

:

00:30:21,450 --> 00:30:23,580

Connor originally in Ohio- Right

:

00:30:23,609 --> 00:30:24,900

like six

:

00:30:24,900 --> 00:30:26,409

or seven years ago, something like that.

:

00:30:26,850 --> 00:30:28,020

So, and they've known

each other since they

:

00:30:28,190 --> 00:30:28,530

Tyler: were Yeah.

:

00:30:28,630 --> 00:30:29,080

Chris L: So, yeah.

:

00:30:29,080 --> 00:30:29,700

good

:

00:30:29,700 --> 00:30:29,870

Tyler: good

:

00:30:30,120 --> 00:30:30,240

Chris L: group.

:

00:30:30,240 --> 00:30:30,370

That's cool.

:

00:30:30,389 --> 00:30:32,129

Yeah, like we, like I said, we

don't have any issues with them.

:

00:30:32,130 --> 00:30:34,499

They're like, you don't

have to babysit them.

:

00:30:34,499 --> 00:30:36,219

They just get it done.

:

00:30:36,219 --> 00:30:36,529

Yeah.

:

00:30:36,620 --> 00:30:38,988

And can't really complain.

:

00:30:39,178 --> 00:30:40,068

Tyler: No, that's awesome.

:

00:30:40,208 --> 00:30:40,458

Chris L: Yeah.

:

00:30:41,078 --> 00:30:41,368

Thank you.

:

00:30:42,128 --> 00:30:45,138

Tyler: And before we started rolling

too, just to kind of keep on plugging

:

00:30:45,148 --> 00:30:46,188

Leland Broom for a little bit,

:

00:30:46,888 --> 00:30:47,098

Yeah.

:

00:30:47,538 --> 00:30:48,348

Thank you for coming on.

:

00:30:48,348 --> 00:30:48,488

Yeah.

:

00:30:48,498 --> 00:30:48,878

I appreciate it.

:

00:30:49,228 --> 00:30:51,998

You, you said you may be getting

your liquor license soon.

:

00:30:52,198 --> 00:30:52,511

Is that something-

:

00:30:52,511 --> 00:30:52,634

Chris L: Yeah,

:

00:30:52,634 --> 00:30:53,498

it's in the middle of it right

:

00:30:53,498 --> 00:30:53,668

now.

:

00:30:53,668 --> 00:30:53,938

Okay.

:

00:30:53,948 --> 00:30:54,138

It's been

:

00:30:54,138 --> 00:30:54,628

applied for.

:

00:30:54,628 --> 00:30:55,668

We're just waiting for it to come in.

:

00:30:55,748 --> 00:30:56,268

Tyler: Oh, nice.

:

00:30:56,298 --> 00:30:56,658

Okay.

:

00:30:56,658 --> 00:30:58,458

What are you guys planning

on doing with that then?

:

00:30:59,348 --> 00:31:01,048

Chris L: We'll start off with like RTDs.

:

00:31:01,248 --> 00:31:01,528

Tyler: Mm-hmm.

:

00:31:01,528 --> 00:31:02,518

Chris L: Like the hurricane.

:

00:31:02,528 --> 00:31:02,648

you know.

:

00:31:02,658 --> 00:31:02,908

Right,

:

00:31:02,908 --> 00:31:03,178

Tyler: yeah.

:

00:31:03,258 --> 00:31:04,868

Chris L: Definitely work with In the Daze.

:

00:31:04,978 --> 00:31:05,298

They've

:

00:31:05,298 --> 00:31:06,758

been awesome- Oh, Yeah … to

work with to begin with.

:

00:31:06,788 --> 00:31:09,678

We, we've done some barrel-aged

stuff with them, which is- Oh.

:

00:31:09,687 --> 00:31:09,857

wow.

:

00:31:10,227 --> 00:31:15,447

So we did our, our Christmas ale, Krampus,

with them, which will come out in,

:

00:31:16,567 --> 00:31:16,667

I

:

00:31:16,667 --> 00:31:18,117

guess, September, October.

:

00:31:18,147 --> 00:31:18,597

Oh, okay.

:

00:31:18,607 --> 00:31:20,707

But we did that in their rum barrels.

:

00:31:21,027 --> 00:31:21,567

Tyler: Oh, nice.

:

00:31:21,577 --> 00:31:22,127

Chris L: So- That'll be good

:

00:31:22,147 --> 00:31:24,517

Soon as we turn those over, we'll do

the same thing again this following

:

00:31:24,517 --> 00:31:27,127

year, so for probably double the

production of that- Mm …um,

:

00:31:27,127 --> 00:31:27,807

to make more.

:

00:31:28,207 --> 00:31:34,477

But anyway we'll eventually go to liquor

pours, but it's gonna be probably like one

:

00:31:34,477 --> 00:31:37,067

tequila, one vodka- Right … one bourbon.

:

00:31:37,067 --> 00:31:40,317

We're not, I mean, we're not a bar, and

we're not trying to get into being a bar.

:

00:31:40,617 --> 00:31:40,757

Gotcha.

:

00:31:40,857 --> 00:31:41,137

Tyler: Just kind

:

00:31:41,137 --> 00:31:41,457

of fill the

:

00:31:41,737 --> 00:31:42,717

Chris L: holes of the people that come

along … but just, yeah, just, Yeah …I

:

00:31:42,717 --> 00:31:48,047

mean, we already do all the

non-alcoholics, all the THC

:

00:31:48,047 --> 00:31:50,317

beers, all the seltzers, wine,

:

00:31:50,317 --> 00:31:51,077

everything else.

:

00:31:51,087 --> 00:31:51,107

Yeah.

:

00:31:51,107 --> 00:31:54,787

So this is just, just moving forward

a little bit more- Yeah … to

:

00:31:54,787 --> 00:31:55,767

appeal to a different audience.

:

00:31:55,787 --> 00:31:58,367

And the restaurant is almost open.

:

00:31:58,867 --> 00:31:59,187

It's

:

00:31:59,327 --> 00:31:59,457

Tyler: getting

:

00:31:59,467 --> 00:32:00,267

closer than it was.

:

00:32:00,277 --> 00:32:00,807

Chris L: It is.

:

00:32:00,807 --> 00:32:02,317

We, we are almost there.

:

00:32:02,367 --> 00:32:06,427

I would think realistically it

could be three or four weeks.

:

00:32:06,637 --> 00:32:07,047

Oh, wow.

:

00:32:07,047 --> 00:32:07,057

We,

:

00:32:07,057 --> 00:32:08,537

we are into short rows finally.

:

00:32:08,687 --> 00:32:09,037

Tyler: Nice.

:

00:32:09,037 --> 00:32:09,307

Okay.

:

00:32:09,317 --> 00:32:09,337

So

:

00:32:09,337 --> 00:32:10,557

Chris L: yeah, it's, it's almost there.

:

00:32:11,057 --> 00:32:11,927

Tyler: Well, what's a

:

00:32:12,577 --> 00:32:13,917

business without some

:

00:32:14,577 --> 00:32:15,227

speed bumps?

:

00:32:15,307 --> 00:32:15,547

Chris L: Yes.

:

00:32:16,007 --> 00:32:16,177

Yes.

:

00:32:16,187 --> 00:32:16,547

Tyler: Or-

:

00:32:16,587 --> 00:32:16,857

Chris L: No, it was-

:

00:32:16,867 --> 00:32:18,267

… Tyler: large mountains,

whichever, whichever one

:

00:32:18,267 --> 00:32:18,677

you wanna talk about.

:

00:32:18,677 --> 00:32:19,327

Chris L: Yes.

:

00:32:19,637 --> 00:32:20,497

And we might change the name.

:

00:32:20,497 --> 00:32:21,297

We're not sure yet.

:

00:32:21,357 --> 00:32:21,497

so.

:

00:32:21,507 --> 00:32:22,017

Tyler: Oh, okay.

:

00:32:22,327 --> 00:32:23,537

Chris L: Although the name is-

:

00:32:23,637 --> 00:32:23,877

Tyler: I was

:

00:32:23,907 --> 00:32:24,857

Chris L: like- … fitting for, for

:

00:32:24,857 --> 00:32:25,397

what it is now.

:

00:32:25,467 --> 00:32:25,837

Right, yeah.

:

00:32:25,837 --> 00:32:26,017

But

:

00:32:26,067 --> 00:32:27,727

we hired a, a, a chef.

:

00:32:27,737 --> 00:32:27,747

Oh,

:

00:32:28,087 --> 00:32:28,487

Tyler: okay.

:

00:32:28,507 --> 00:32:29,057

Chris L: executive chef.

:

00:32:29,057 --> 00:32:31,327

He's gonna run everything,

taking care of it, so.

:

00:32:31,777 --> 00:32:31,987

chris k: Oh,

:

00:32:32,157 --> 00:32:32,417

nice.

:

00:32:32,497 --> 00:32:32,727

Great.

:

00:32:32,877 --> 00:32:34,167

Chris L: Possibility we

might change the name.

:

00:32:34,787 --> 00:32:34,997

Tyler: Nice.

:

00:32:34,997 --> 00:32:35,027

It's

:

00:32:35,057 --> 00:32:35,817

Chris L: not open yet.

:

00:32:35,857 --> 00:32:36,787

My, my friend- I'm just saying, well,

:

00:32:36,787 --> 00:32:36,987

chris k: yeah.

:

00:32:36,987 --> 00:32:37,637

Yeah, you can do whatever

:

00:32:37,917 --> 00:32:38,347

Chris L: you want.

:

00:32:38,347 --> 00:32:38,367

Tyler: Yeah.

:

00:32:38,367 --> 00:32:38,767

Exactly.

:

00:32:38,767 --> 00:32:38,967

Chris L: So.

:

00:32:39,377 --> 00:32:39,657

Tyler: Dylan.

:

00:32:39,907 --> 00:32:40,127

chris k: Yeah.

:

00:32:40,497 --> 00:32:44,687

So that means you get an

episode of Chris trying food.

:

00:32:45,077 --> 00:32:45,507

Tyler: Yeah.

:

00:32:45,977 --> 00:32:47,437

chris k: My favorites.

:

00:32:47,737 --> 00:32:49,757

Okay, Chris, talk about food … I

don't think we've ever had an episode

:

00:32:49,757 --> 00:32:51,117

where I actually got to try food.

:

00:32:51,167 --> 00:32:52,137

Tyler: Which is surprising.

:

00:32:52,757 --> 00:32:54,557

chris k: Yeah, we should

have a mukbang episode.

:

00:32:55,057 --> 00:32:55,507

Tyler: A what?

:

00:32:55,617 --> 00:32:55,807

chris k: Mukbang.

:

00:32:56,507 --> 00:32:59,027

So like where we eat the food

and like talk about it on camera.

:

00:32:59,797 --> 00:33:00,847

Tyler: Never heard of such a thing.

:

00:33:01,077 --> 00:33:02,207

chris k: It's been around for a long time.

:

00:33:02,207 --> 00:33:02,357

I

:

00:33:02,357 --> 00:33:02,977

Tyler: mean, I don't…

:

00:33:03,727 --> 00:33:04,367

chris k: Very popular.

:

00:33:05,127 --> 00:33:07,557

By the name, you can tell

it's very popular in Asia.

:

00:33:08,147 --> 00:33:08,407

Chris L: Yeah.

:

00:33:08,417 --> 00:33:09,867

chris k: Or with really hot girls.

:

00:33:10,297 --> 00:33:12,827

I'm neither of those things, but

I still want to eat food, so.

:

00:33:13,407 --> 00:33:14,557

Chris L: So then it'd

be- I'm not- …whiskey,

:

00:33:14,557 --> 00:33:18,607

wisdom, and what is something

in the food industry with W?

:

00:33:18,827 --> 00:33:19,137

chris k: Yeah.

:

00:33:19,607 --> 00:33:20,497

Wafers.

:

00:33:21,877 --> 00:33:22,347

Chris L: Wedges?

:

00:33:22,667 --> 00:33:22,977

chris k: Wedges.

:

00:33:23,437 --> 00:33:23,447

Ooh,

:

00:33:23,497 --> 00:33:24,347

Potato wedges

:

00:33:24,997 --> 00:33:25,457

Chris L: Oh, salad wedges.

:

00:33:26,277 --> 00:33:26,577

chris k: Oh.

:

00:33:26,817 --> 00:33:27,497

Chris L: Wedge salad?

:

00:33:27,497 --> 00:33:27,769

chris k: Wedge salad.

:

00:33:27,769 --> 00:33:28,177

There you go.

:

00:33:28,177 --> 00:33:28,617

Okay.

:

00:33:29,117 --> 00:33:29,127

Walkos.

:

00:33:29,127 --> 00:33:29,147

Walk, walk,

:

00:33:29,147 --> 00:33:29,457

Chris L: walk-in

:

00:33:29,457 --> 00:33:29,867

tacos.

:

00:33:30,107 --> 00:33:32,987

chris k: Walk-o

:

00:33:32,987 --> 00:33:33,467

Tyler: tacos.

:

00:33:33,467 --> 00:33:33,507

Walk-in

:

00:33:33,507 --> 00:33:34,167

chris k: tacos.

:

00:33:34,457 --> 00:33:35,217

Ooh,

:

00:33:35,327 --> 00:33:36,017

Tyler: that actually does sound

:

00:33:36,017 --> 00:33:36,047

chris k: good.

:

00:33:36,227 --> 00:33:37,737

Those are so delicious though.

:

00:33:38,037 --> 00:33:38,097

I

:

00:33:38,097 --> 00:33:38,637

didn't know they existed.

:

00:33:38,647 --> 00:33:38,867

Like, I

:

00:33:39,367 --> 00:33:39,717

mean- Okay.

:

00:33:39,747 --> 00:33:40,927

No, it's chicken and waffles.

:

00:33:41,067 --> 00:33:43,867

And then you put- Oh … a little s-

syrup, you put a little dressing on it.

:

00:33:43,867 --> 00:33:43,987

Yeah.

:

00:33:43,987 --> 00:33:44,227

You know?

:

00:33:44,227 --> 00:33:46,107

Tyler: Is that a real, real

thing, or you just make that up?

:

00:33:46,107 --> 00:33:46,287

Just making it up.

:

00:33:46,287 --> 00:33:48,347

Or is that just how you

eat- … waffles tacos?

:

00:33:48,397 --> 00:33:48,937

chris k: That's a Chris

:

00:33:49,477 --> 00:33:49,707

Tyler: thing.

:

00:33:50,167 --> 00:33:51,327

You just see Chris like…

:

00:33:52,377 --> 00:33:52,907

chris k: Gosh,

:

00:33:53,537 --> 00:33:54,137

I make up a lot.

:

00:33:54,137 --> 00:33:54,457

of things.

:

00:33:54,477 --> 00:33:56,017

Chris L: Whiskey wisdom and warm edibles.

:

00:33:56,417 --> 00:33:56,757

chris k: Okay.

:

00:33:57,257 --> 00:34:01,127

We'll just have like a random- … one

random episode where it's just tagged.

:

00:34:01,267 --> 00:34:02,247

We'll put it as like a

:

00:34:02,337 --> 00:34:05,317

April Fools- Yeah … just

changing the name of everything.

:

00:34:06,117 --> 00:34:07,547

Tyler: Well, hopefully

it doesn't open up next

:

00:34:07,547 --> 00:34:07,967

April.

:

00:34:08,306 --> 00:34:09,867

Chris L: I, you know, I think

:

00:34:09,947 --> 00:34:10,757

there's gonna be some issues if

:

00:34:10,757 --> 00:34:10,837

it takes that long.

:

00:34:11,587 --> 00:34:12,257

chris k: Oh, gosh, yeah.

:

00:34:12,257 --> 00:34:13,067

Chris L: God.

:

00:34:13,387 --> 00:34:13,867

chris k: It's already been a

:

00:34:13,867 --> 00:34:15,297

Chris L: year, so I don't wanna- True.

:

00:34:15,797 --> 00:34:16,097

Yeah.

:

00:34:16,327 --> 00:34:18,496

chris k: Round it up, Sir Tyler.

:

00:34:18,867 --> 00:34:19,217

Tyler: Yeah.

:

00:34:19,777 --> 00:34:19,947

chris k: Hey, Sir

:

00:34:19,996 --> 00:34:20,067

Tyler.

:

00:34:20,067 --> 00:34:20,337

Tyler: Thank-

:

00:34:20,956 --> 00:34:21,357

chris k: Yeah.

:

00:34:21,407 --> 00:34:22,737

Tyler: We're on Sir Tyler right now.

:

00:34:24,007 --> 00:34:24,357

Drive.

:

00:34:25,167 --> 00:34:25,647

Thank you guys.

:

00:34:25,647 --> 00:34:28,617

Thank you everyone for watching

another episode of Blind Barrels.

:

00:34:28,617 --> 00:34:30,877

Thank you again to Chris Licata

for coming on- Thank y'all

:

00:34:30,887 --> 00:34:32,996

and trying it all with us.

:

00:34:33,067 --> 00:34:37,597

We've done better in the past on guessing

what we're tasting, but it is what it is.

:

00:34:37,617 --> 00:34:39,187

It's the world of whiskey that we live

:

00:34:39,187 --> 00:34:39,367

in.

:

00:34:39,797 --> 00:34:39,877

chris k: I

:

00:34:39,877 --> 00:34:42,456

guess we should drink

more is what it's saying.

:

00:34:42,766 --> 00:34:43,637

Tyler: I don't know about that.

:

00:34:44,137 --> 00:34:44,467

Chris L: I don't

:

00:34:44,476 --> 00:34:46,567

know that you can be prepared

to try some of those.

:

00:34:46,577 --> 00:34:47,117

No.

:

00:34:47,357 --> 00:34:47,706

Tyler: Yeah.

:

00:34:47,706 --> 00:34:48,007

You're right.

:

00:34:48,007 --> 00:34:50,206

I never want to guess what those

were- Yeah … no matter how

:

00:34:50,206 --> 00:34:51,496

much I've drank in the past.

:

00:34:51,627 --> 00:34:51,847

chris k: No.

:

00:34:52,306 --> 00:34:52,737

Mm-mm.

:

00:34:52,737 --> 00:34:55,797

Yeah, when the 100

proof tastes like a 120.

:

00:34:56,297 --> 00:34:57,263

that was the- And the rest of them …And

:

00:34:57,263 --> 00:34:58,047

that was the, the weakest

:

00:34:58,067 --> 00:34:59,767

of the bunch, yeah, I

couldn't have guessed

:

00:34:59,767 --> 00:35:00,137

that.

:

00:35:00,137 --> 00:35:00,737

Mm.

:

00:35:00,737 --> 00:35:00,847

Tyler: I

:

00:35:00,847 --> 00:35:05,327

think that was the other thing, too,

is like that kind of set the tone, and

:

00:35:05,327 --> 00:35:06,867

then it kind of ruined the rest of it.

:

00:35:07,467 --> 00:35:07,487

Chris L: Yeah.

:

00:35:07,507 --> 00:35:08,787

next time we work backwards, we

:

00:35:08,787 --> 00:35:09,007

chris k: start

:

00:35:09,007 --> 00:35:09,247

Tyler: with them.

:

00:35:09,247 --> 00:35:09,367

Exactly.

:

00:35:09,367 --> 00:35:09,807

Start with…

:

00:35:09,837 --> 00:35:09,967

Yeah.

:

00:35:11,037 --> 00:35:11,777

chris k: Ooh, We should do that.

:

00:35:12,257 --> 00:35:12,447

Tyler: That's

:

00:35:12,447 --> 00:35:12,967

a good idea.

:

00:35:12,987 --> 00:35:13,167

Cool.

:

00:35:13,177 --> 00:35:15,467

Or we'll just start, like, mixing

them up and just, like, hand them

:

00:35:15,467 --> 00:35:16,277

to the guest and be like, "All

:

00:35:16,277 --> 00:35:16,757

right, you choose."

:

00:35:16,767 --> 00:35:16,937

Roll

:

00:35:16,937 --> 00:35:17,307

chris k: them off and-

:

00:35:17,317 --> 00:35:17,657

Tyler: Yeah

:

00:35:17,867 --> 00:35:18,357

… chris k: start over again.

:

00:35:18,997 --> 00:35:19,727

Chris L: actually not a bad idea.

:

00:35:20,197 --> 00:35:20,587

Yeah.

:

00:35:20,687 --> 00:35:21,177

Tyler: Kind of makes it fun

:

00:35:21,177 --> 00:35:21,497

that way.

:

00:35:21,867 --> 00:35:22,137

chris k: Well,

:

00:35:22,167 --> 00:35:23,007

thank you, guys.

:

00:35:23,267 --> 00:35:27,187

Like, comment, share, subscribe, and

go check out Leland Brewing Company.

:

00:35:27,487 --> 00:35:28,357

We'll catch you in the next one.

:

00:35:28,697 --> 00:35:29,197

Cheers.

:

00:35:29,407 --> 00:35:29,727

Chris L: Thank you.

:

00:35:30,227 --> 00:35:30,487

Awesome.

:

00:35:30,747 --> 00:35:31,277

Thank you.

:

00:35:31,287 --> 00:35:32,817

We didn't get controversial.

:

00:35:32,817 --> 00:35:33,521

We didn't- No.

:

00:35:33,521 --> 00:35:35,047

We didn't go down Any, dark roads.

:

00:35:35,127 --> 00:35:35,357

Oh, Yeah

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Whiskey & Wisdom
Talking about life over a glass of whiskey
Discussing life's most fascinating topics over a good glass of whiskey.
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Tyler Yaw