Episode 160
Exploring Local Spirits: Liberty & Plenty
Exploring Local Spirits: Liberty and Plenty
Welcome to the Whiskey and Wisdom podcast! Hosts Chris Kellum and Tyler interview Evan Kuck, the Eastern Territory Sales Manager for Liberty and Plenty Distillery based in Durham, NC. In this episode, Evan shares the story behind the distillery, their unique bourbon resting process, and the variety of spirits they produce, including their popular grapefruit vodka, chai spice rum, coffee rum, and gin. Recorded at the Kent Station Studio, the conversation delves into the importance of local support, seasonal drinking preferences, and expansion plans. Get the inside scoop on Liberty and Plenty's product lineup, their future in North Carolina's spirits market, and Evan's journey into the industry. Cheers!
00:00 Welcome to Whiskey and Wisdom
00:18 Meet Evan Cook from Liberty and Plenty
01:09 Tasting the Honey and Fig Bourbon
04:41 Discussing Bourbon and Rye Preferences
13:04 Exploring Liberty and Plenty's Spirit Range
17:47 Liberty and Plenty's Expansion Plans
20:27 The Rise of Local Spirits in North Carolina
22:56 Introduction to Cook's Mill Bourbon
23:22 North Carolina's Whiskey Evolution
24:24 The Importance of Patience in Distilling
26:00 Durham's Distillery and Local Connections
27:26 Promoting Local Spirits in North Carolina
29:13 Supporting Local Producers
30:26 Experiences with Local and Non-Local Beverages
32:11 Journey into the Spirits Industry
34:31 Liberty and Plenty's Cocktail Bar
37:04 Future Plans and Community Support
38:03 Conclusion and Final Thoughts
Transcript
Welcome everyone to the Whiskey and Wisdom podcast.
2
:It's your constant host, Chris
Kellum, and I'm with Tyler, y'all.
3
:And this week.
4
:We have a special guest.
5
:Somebody I've never met before,
but he is a tall fella who likes
6
:basketball and also alcohol.
7
:So introduce yourself.
8
:Evan: Hello everyone.
9
:My name is Evan cook.
10
:And I am the Eastern Territory sales
manager for a distillery out of
11
:Durham called Liberty and Plenty.
12
:Tyler: Which is of course
what we're sipping on today.
13
:And something else, if you're watching
the YouTube video, you may have
14
:noticed we are in a different location
than we've never been in before.
15
:It is actually The owner is Christian
, who has been on the podcast before
16
:with Aloha Properties, but we are
actually in Kent Station Studio,
17
:1901 Kent Station Street back here.
18
:And giving it a shot for the first time.
19
:We like it in here so far.
20
:And if you're also thinking about starting
a podcast, this could also be your studio.
21
:Check
22
:Chris: them out.
23
:So talking about the fun stuff now,
I gotta start from the beginning.
24
:This is batch four.
25
:Yes.
26
:Okay.
27
:How long is this rested or anything?
28
:You got any fun details
before I start sniffing on it?
29
:Evan: Sure.
30
:Well, it is a three year old
Tennessee source bourbon.
31
:We do a by blend and finish
program because we are still
32
:a very young distillery.
33
:So we source our bourbon
from other places, but you
34
:know, they are hand selected.
35
:You know, it's something that
we have a familiarity with.
36
:It is rested in honey and
fig barrels for four months.
37
:So that's, that is the flavor
profile you're going to get.
38
:We, we use some locally sourced
buckwheat, honey and fig.
39
:And we make it into sort of a mash.
40
:And we wash the barrel in it.
41
:For a couple of days so that it
really seeps into the barrel,
42
:seeps into the wood, and then the
bourbon is rested for four months.
43
:So anything that you're getting any of the
flavor profiles you're getting of honey
44
:or fig, they are imparted from the wood.
45
:They're not put directly
into the bourbon itself.
46
:Tyler: Interesting.
47
:So
48
:Evan: please give it a try.
49
:Let me know what you think.
50
:Tyler: Cheers.
51
:You over here?
52
:Yep, sorry.
53
:Cheers, gentlemen.
54
:Getting ahead of myself.
55
:I do definitely get some
of that honey in there.
56
:The honey
57
:Evan: is pretty prevalent on the nose.
58
:Yeah.
59
:Tyler: Yeah.
60
:Evan: If you use, if you like to use
a couple of drops of water, which
61
:is the traditional way of sipping.
62
:Just the fig really opens up whenever
you put a couple of drops of water.
63
:The honey is prevalent.
64
:It's pretty upfront and it
really smooths out the heat.
65
:On the 90 proof.
66
:So you, you don't taste it here,
but you feel it in your chest.
67
:Yeah.
68
:Like, which is where good bourbon,
you're supposed to feel it here.
69
:Right.
70
:Yeah.
71
:Not, not, yeah.
72
:Tyler: So it's a burn
your palate out with it.
73
:Evan: Well, sometimes, I
mean, sometimes that happens,
74
:especially with the higher proved
75
:Chris: ones.
76
:I don't always like fireball.
77
:Evan: I hope that's not the comparison.
78
:No.
79
:Chris: Cause in my head, like when
I drink something, that's that.
80
:Like when I sip it and it's just
hot up here, my brain is like,
81
:this reminds me of fireball.
82
:And it's just, it's
83
:Evan: that's those spicy notes, the heat.
84
:Yeah,
85
:Chris: I understand that.
86
:And then you get past it and
you're like, okay, now what are the
87
:other flavors that you're getting?
88
:Evan: I always tell people whenever
they try things, especially when
89
:they're drinking alcohol directly or
like, you know, without mixing it or
90
:putting it on ice or anything like that.
91
:Never judge it on the first sip.
92
:Always on number two, because
the first one can be, you know,
93
:you're not prepared for it.
94
:It's a little abrasive at the beginning.
95
:Hopefully that's not the
feeling you got for this one.
96
:Yeah.
97
:Yeah.
98
:It's, I think it's a really great
bourbon and it's very easy for sipping.
99
:I think this is actually.
100
:How I would enjoy it.
101
:If I were to,
102
:Tyler: I was about to say that too.
103
:I was like, for being a, a younger whiskey
as well, this is actually very simple.
104
:Evan: Yes.
105
:Well, whenever we, again, when we hand
select these, you know, it says, you
106
:know, it's a three year old bourbon, but
we felt like it drank more like a four or
107
:five year old, so it's got a little bit
more maturity than its age would suggest.
108
:Chris: Yeah.
109
:Yeah.
110
:I'm like, we've tried
whiskey bourbon from.
111
:All ages.
112
:Yeah, I would imagine you have.
113
:It's very interesting.
114
:Do you guys
115
:Evan: have a favorite?
116
:Like a bourbon you've tried
that's, I mean, you can say us.
117
:That's completely fine.
118
:Do you have a bourbon that you've
tried where it's the standout or the
119
:one that You know, you like the most.
120
:Tyler: I think for me, the high west of
Burry one of our previous guests brought
121
:it in 'cause we can't get it here in North
Carolina evidently, which is unfortunate.
122
:But that's probably one of my favorite.
123
:I do like a high rye myself.
124
:Evan: You know, rye is
really underappreciated.
125
:I like rye.
126
:Yeah.
127
:But a lot of people, it's the, you
know, the, the spicy notes and Yes.
128
:And it's, it's a very, I don't know,
I guess a, it's an acquired taste.
129
:Yeah, I
130
:Tyler: would agree because like if
you've never had whiskey before, you
131
:don't really know what whiskey is.
132
:You probably don't want
to go straight into rye.
133
:Yeah.
134
:Yeah.
135
:Evan: I think the first rye that I
had that I really enjoy was Templeton.
136
:Oh, okay.
137
:Yeah.
138
:Two really good options if you're, if
you're looking for, for that as well.
139
:Chris: It's interesting to me because I
am definitely like the sweeter, smoother
140
:person, and I drink based on season.
141
:So like, I'll drink rye in the wintertime,
cause I need that spice to warm me up.
142
:But, most of the time,
143
:Tyler: Aw, did I not
144
:Chris: Do you need a hop down?
145
:Was it you?
146
:I know, I think I would be
professional on one of these days.
147
:One day.
148
:Sorry guys, if you saw the camera
shake, Tyler hopped down off his stool.
149
:I'm picking on him.
150
:So
151
:my most recent piece, I'm
always trying to new stuff.
152
:I would say the thing that
like caught me really well.
153
:So like, this is actually really good.
154
:Thank you.
155
:Like very smooth.
156
:Cause I haven't had, I'm in like a
season where I really don't drink a ton.
157
:So I'll drink like once, twice a month.
158
:And I picked this up and I was
expecting to get hit in the face.
159
:I was like, Oh no, this
is, it's very approachable.
160
:Yeah.
161
:I think that's a
162
:Evan: really nice way to describe it.
163
:Is that like, even for people
who wouldn't necessarily consider
164
:themselves to be bourbon drinkers,
it's a bourbon that they can enjoy as
165
:well if they wanted to participate and
you know, if that's not their thing,
166
:Chris: if I'm getting fancy and
someone has it I finally tried
167
:Penelope's Rio and I was like, Whoa.
168
:If anyone ever has this at
a bar, I will be ordering it
169
:just because it's super smooth.
170
:Like I could get my wife to
drink it because it doesn't
171
:really taste like whiskey.
172
:It tastes more like a dessert.
173
:Evan: Yeah, you see, that's been a
trend that we've noticed, and it's a
174
:trend that we've obviously followed.
175
:Because if you look at the different
selections of bourbon that we've done,
176
:the different batches we've done.
177
:We've done a secondary aging in a
different barrel and it's it's a
178
:trend that's been pretty common I
mean if you go into your local ABC,
179
:right, you'll see port barrel rosé
barrel You know, there's for us.
180
:We've done Madeira We've done
Mosquito, we've done rum barrels.
181
:So the secondary Aging
in a different barrel.
182
:It kind of gives it a nuanced Like
different dimension to a different
183
:flavor profile to the bourbon
184
:Chris: and for sure.
185
:Evan: And yeah, I think that's,
you know, go into any local ABC.
186
:You'll see the wallets.
187
:They're aged in something else.
188
:Yeah.
189
:And that's been a trend that
we've definitely noticed and
190
:we've followed ourselves.
191
:Tyler: So does each batch that
you've had come out then is
192
:rested in something different?
193
:Yes.
194
:Okay.
195
:As
196
:Evan: far as the bourbon goes,
we've done it in a different.
197
:So batch number one was moscatil barrels.
198
:Tyler: Okay.
199
:Evan: Batch number two was rum barrels.
200
:Batch number three was a higher
proofed version of the honey and fig.
201
:Batch number four was a lower version,
the honey and fig that we're sipping now.
202
:And then batch number
five was a Madeira barrel.
203
:So we've done every bourbon
that we've done has rested in
204
:a different barrel before, and
it's all done with small batch.
205
:Tyler: Okay,
206
:Evan: so that makes sense.
207
:Yeah.
208
:Tyler: So how often does
a new batch come out?
209
:Evan: Just kind of depends on whenever
the bourbon's ready, when it's matured.
210
:I let production handle their side,
and I do not ask them questions.
211
:They just hand me a bottle.
212
:And they say, go sell
this, and that's what I do.
213
:So that's that's my
214
:Chris: So, cause, like I said, I
don't, I drink, but I don't drink.
215
:And when I come to find, like, new
alcohol and new whiskeys I always like
216
:to hear the story of, like, why'd you
start it, where'd it come from, do
217
:you have, like, a background for it?
218
:Evan: Well, I mean,
for liberty and plenty.
219
:Yes.
220
:So our master distiller, her name is
Tina Williford and she's brilliant and
221
:she, you know, creates all of our vodkas,
rums, our gin and our bourbon and whiskey.
222
:And she's, it's all her.
223
:It's very impressive to watch her work.
224
:She had worked in a couple of different
businesses before she started this.
225
:But she formed this company in 2020.
226
:Okay.
227
:And great time to be starting a business.
228
:Say, yeah.
229
:great time.
230
:Yeah.
231
:Chris: I mean, it's alcohol.
232
:Evan: That
233
:Chris: was the perfect year.
234
:So that worked.
235
:people
236
:Evan: really wanted alcohol that year.
237
:Yes.
238
:Yeah.
239
:But they released their first
spirits in March of:
240
:So this is a very, a very new company.
241
:And they didn't really open up their sales
territory until they hired me last year.
242
:Oh, oh, wow.
243
:So really, they were just.
244
:Honing the craft operating out of Durham.
245
:They have a 3000 square foot facility in
Durham and there's a, there's a cocktail
246
:bar in the front, but essentially they
just sold everything by hand from,
247
:you know, from the cocktail bar or
in the local ABCs in the Durham area.
248
:And then, you know, whenever they felt
they were ready for, you know, to start
249
:expanding and to move into different
markets and different territories and.
250
:And to distribute to other places outside
of the Raleigh Durham area, that's
251
:whenever they started looking for, you
know, people in Charlotte, Raleigh,
252
:and then what they call the Eastern
Territory, which is what I cover, which
253
:is anything east of Raleigh, really.
254
:Chris: I was like, Eastern, I found
this out recently because of work,
255
:like, anything east of Raleigh
could be anywhere from, you know, 45
256
:minutes to five hours away from you.
257
:Based on where you are on one of
the outer banks or like just on
258
:the oddly edged shape of this place
259
:Evan: Yeah, that's according
to my car's odometer.
260
:That is very true because I drive
to a lot of I drive all the time.
261
:I'm always somewhere Somewhere else
so, you know, obviously I live here in
262
:wilmington, but You know, I go carterette
craven cumberland more I drive all over
263
:the place, so I cover a lot of territory.
264
:And it's anywhere east of Raleigh.
265
:That's usually it's about
an hour and a half to 2.
266
:5 hours away.
267
:But we we are planning on going into O.
268
:B.
269
:X.
270
:And that's like four hours away.
271
:Five hours to your point.
272
:So, yeah, that'll be
that'll be a fun drive.
273
:We've got to have a lot of podcasts ready.
274
:So thank you guys for the content.
275
:Chris: Don't worry.
276
:We, we have just over 150 episodes.
277
:Tyler: Yeah.
278
:We're hitting them about 160 now.
279
:Yeah.
280
:Chris: Yeah.
281
:So plenty of things to listen to.
282
:Congratulations.
283
:Yeah.
284
:Thank
285
:Tyler: you.
286
:So when you got started, how
many barrels were already out
287
:or on batches are already out?
288
:Evan: I think they were on the rum barrel.
289
:And they were just around the time
they were releasing the honey, the
290
:first version of honey and fig.
291
:So I actually, I don't believe I've ever
tried batch number one, the Mosquito.
292
:I'm sure they have some at the
warehouse or hidden away somewhere.
293
:But I never actually got to
try that one, but that's the
294
:only one I didn't get to try.
295
:Cause I think it was released before I
ever started with Liberty and Plenty.
296
:Tyler: What's your favorite one then
out of the ones that you have tried?
297
:Evan: The, of the Bourbons?
298
:Yeah.
299
:That's
300
:That's tough.
301
:It's like picking a favorite kid, right?
302
:I think batch number three, the original
honey and fig, the hundred proof.
303
:I really liked the way that
drink it was a little bit older.
304
:It's a little bit more mature and
it was a higher proof, but the
305
:honey and fig again, still really
smoothed out the heat from that.
306
:But that's number four.
307
:I mean, I, I thought I was.
308
:I was very impressed with the second
version of honey and fig, even though
309
:it was a lower proof and slightly
younger, it, it still drinks really well.
310
:So I think number three
was probably my favorite.
311
:The first batch of honey
and fig was really good.
312
:Tyler: Nice.
313
:And so actually you touched on
something I wanted to touch on
314
:anyway or you hinted towards it.
315
:Liberty and Plenty makes more
than just bourbon, right?
316
:So what else do they make when it
comes to spirits and what are they kind
317
:of known for out there in the world?
318
:Evan: That's a great question because
we do, we have probably nine items
319
:that are listed in the ABC right now.
320
:So we, the newest release
is our grapefruit vodka.
321
:That one is so impressive.
322
:It's when you open the bottle,
it smells like somebody just
323
:cut into a fresh grapefruit.
324
:It is incredibly impressive.
325
:I would like the process by which
they do everything up there is.
326
:It's incredible.
327
:And, you know, with our vodka line,
we did recently become the official
328
:vodka sponsor of Azalea Fest this year.
329
:So I think that will probably be,
at least in the new Hanover County
330
:or this general area, our vodka will
probably be the thing that we're most
331
:known for because I think we're about
to expose a lot of people to our, our,
332
:our spirits that probably haven't never
tried it before, or this might be their
333
:first opportunity to give it a try.
334
:And I think they're going
to be really happy with it.
335
:And then our rum line cap and cane,
I think in our rum line, definitely
336
:during the fall and the winter, we have
a chai spice rum and a coffee room.
337
:And those became two of our big sellers.
338
:And I think it was because like
what you were talking about earlier.
339
:They're very seasonal.
340
:Yeah.
341
:Like the chai spice to me tastes
just like fall and then coffee.
342
:I mean, coffee is having a moment and
it really, and in spirits, I mean,
343
:espresso martinis are everywhere and
our coffee rum is, it's incredible.
344
:You can drink it meat on the rocks.
345
:You can make an espresso martini with it.
346
:You could, it could be a brunch cocktail.
347
:It could be a nightcap cocktail.
348
:It's got a lot of versatility.
349
:I would say that I'm a bourbon person.
350
:Jen's second, and then.
351
:So I, I love our gin.
352
:Okay.
353
:Yeah.
354
:So our gin is naval strength, so that
means it has to be at least 57 percent
355
:and, but it doesn't drink nearly as hot
as, as it sounds, but the proof is high,
356
:but it, it has these notes of like orange
blossom, jasmine, and some floral notes
357
:that it's definitely not pine heavy.
358
:It doesn't have that
juniper that heavy juniper.
359
:You wouldn't confuse it with a
London dry, but I love a good Jen.
360
:I can, I can drink Jen on the rocks and
I feel like Jen is underappreciated.
361
:Chris: I agree.
362
:I realized that like more recently too,
is that American gin tends, like the
363
:ones that I've liked have all been more.
364
:Citrus forward because I think,
especially down here in the South,
365
:like the drinks we make tend to be
brighter, fresher, whereas like London
366
:gins are really dry, very junipery.
367
:Yeah, I think
368
:Evan: you talked about seasonal, but
I also think that like geographic
369
:matters with like how you drink
as well, because a London dry.
370
:With the kind of climate and temperature
that maybe you get in the UK, you
371
:think it just kind of matches.
372
:That makes sense.
373
:Yeah.
374
:Yeah.
375
:And down here you want something more
bright and Cause we like flavorful.
376
:Yes.
377
:And we're in the South and
yeah, we are by the beach.
378
:So, you know, I think.
379
:Seasonal drinking is definitely a
thing, but I think it also corresponds
380
:to geographic areas and what you can
grow and you know, I think that's
381
:called terroir, you know, where,
where certain things grow in certain
382
:climates and certain soil compositions.
383
:That's also important to,
384
:Tyler: I had a professor that only
drank Bombay Sapphire and he was
385
:from the Northeast, so similar
type of concept is like the UK.
386
:Just kind of like always
cold and dreary up there.
387
:Yes.
388
:And so I was like, well, if this guy's
drinking it and he was like impressive
389
:at the time and I'm 21, I was like,
I'm going to try Bombay Sapphire.
390
:And I was like, I'm
never drinking gin again.
391
:But then finally I came around to it.
392
:I was like, ah, it can actually be good.
393
:Evan: I think a lot of people have
that kind of experience where they
394
:drink a bad version of a certain
spirit when they were younger.
395
:And they're like, well, I, I don't
drink tequila anymore because I had
396
:a, I had a bad Jose Cuervo night
when I was 21 and you know, and
397
:then they judge all other spirits by
that same by that same measurement.
398
:And so, yeah, I mean, when I was in
college, we, we tried to go, So we're
399
:trying to, we try to class up our
drinking and go through a martini phase.
400
:And I kept just being like, I think
we're just buying the wrong gin.
401
:Because we were poor.
402
:We drank new Amsterdam,
which sorry, new Amsterdam.
403
:I'm not, I'm not trying to call you
out specifically, but it's not maybe
404
:the best representation of that spirit.
405
:So it's gin.
406
:I had to acquire that taste
all over again, years later and
407
:realize that not all of them
tastes exactly like new Amsterdam.
408
:So.
409
:Yeah.
410
:Yeah.
411
:Tyler: So with Liberty and
Plenty, are they aging their own.
412
:Bourbon right now or whiskey
right now while they're kind
413
:of doing this batch thing.
414
:Evan: So yeah, we are we are building
a new facility a larger facility
415
:where we can do some continuous
distillation That'll be in wilson,
416
:north carolina, which is where our
owners are originally from And we're,
417
:it's a much larger, it's about seven
times larger than the facility.
418
:We're in now.
419
:I was going to say 3, 000 square feet.
420
:3, 000 square feet.
421
:That's why,
422
:Tyler: like when you said 3000, I'm
like, there's no way they have that
423
:many barrels aging in the back.
424
:Like
425
:Evan: it's very difficult to,
to do the kind of things that we
426
:want to do moving forward with
the kind of space that we have.
427
:So it'll be, it'll be very nice once
that facility finally opens and we can
428
:do our, our whiskey aging program and we
can do, we can do a lot more production.
429
:We're going from producing like.
430
:You know, a small amount from this
facility now, but, you know, we're
431
:able to produce 20 times more in
the new facility, 20 times more.
432
:So, yeah, we're really excited about that.
433
:I mean, to, to have that opportunity to
kind of meet the demands that hopefully
434
:our product will eventually demand.
435
:Yeah, it's the moving
into a larger facility.
436
:I know our production team
is going to be very happy.
437
:I'm sure.
438
:Yeah, they're the ones that I, you know,
they're, they're cramped right back there
439
:right now, but they're still producing
amazing spirits in a small venue.
440
:So I'm really excited to see
what they can do once they have a
441
:larger facility, but yeah, they,
we have put down our own stocks.
442
:We are going to produce
our own North Carolina.
443
:You know, matured aged bourbon and
it'll be nice to, you know, as much
444
:as we appreciate the people we've
been sourcing from, we want to be, I
445
:mean, we're a North Carolina company.
446
:We want to make spirits for
North Carolinians for, I mean,
447
:for everybody, but I mean, this
is the community that we serve.
448
:So that's really, we want to use
locally sourced products and use
449
:local farms and use, you know,
heritage corn to create our bourbon.
450
:And, you know, farmers, farmers
get you know, they get to see
451
:their product used as well, which
is really exciting for them.
452
:Tyler: Yeah.
453
:We had a guy come in, it was more
beer oriented, but he makes his own
454
:malt out near Charlotte as well too.
455
:So that was really interesting, kind
of bringing all of the, I guess,
456
:North Carolina factors together and
having everything produced locally.
457
:And it seems like.
458
:That the bourbon and whiskey
community are starting to kind
459
:of follow that same route too.
460
:It's like, Hey, you know what?
461
:Tennessee is not that far away.
462
:Kentucky is really not that far away.
463
:We, we can participate in this game too.
464
:Evan: I've been very impressed
with the spirits that North
465
:Carolina has been producing, not
just Liberty and plenty, but.
466
:There are a lot of producers in, I mean,
in Wilmington, even in specifically,
467
:Tyler: right.
468
:Evan: You know, end of days is here.
469
:They've got, I think there's,
there's probably three distilleries
470
:just in this town alone.
471
:Yeah.
472
:And I, I remember during the
interview before I got the
473
:job, they asked me if I had any
questions for them and I asked them.
474
:You know, I know that people, whenever,
my dad is a craft beer guy, everywhere he
475
:goes, he's like, what's local, what's new.
476
:He was local.
477
:But in a lot of people do that for beer.
478
:And I asked them like, do you have people
really been doing that for spirits,
479
:Tyler: right?
480
:Because
481
:Evan: that's something
I've never really heard.
482
:I've never heard somebody because I've,
I've, I've worked in a lot of restaurants
483
:and bars and I've never heard somebody
come in like, so what's your local
484
:bourbon or what's your local vodka?
485
:You know, that's not the question that
ever gets asked, but for beer it does.
486
:And I think we're starting to see that
people are trying to enjoy spirits
487
:that are made in their communities.
488
:And there's some really, like I
said, there's some really good
489
:stuff being produced and I'm
excited to see like more of that.
490
:I'm excited for people.
491
:Hopefully a lot of the accounts, the on
premise accounts, restaurants and bars
492
:that I've talked to, they are starting
to, you know, the trend is having stuff
493
:that's locally made and, and kind of
getting rid of the big national brands.
494
:Tyler: Right.
495
:Evan: And, you know, you spend a
couple more dollars because, you know,
496
:it's hard to beat the price point
of something that's, that's Yeah.
497
:I mean, they've, they've got it down
to an art form, how, I mean, you
498
:know, we were talking about beer.
499
:I mean, Anheuser Busch probably
spills more than a week, local
500
:craft brewery makes in a year.
501
:Right.
502
:So, you know, it's, it, it, it's
impressive doing mass production
503
:by like that, but I think you're
starting to see people move away
504
:from that and they, and they're,
they're starting to put the focus on.
505
:sourced and locally made spirits.
506
:And I'm, I mean, that's, that's a really
cool thing, especially whenever your state
507
:is producing a lot of really good stuff.
508
:And I mean, I could sing the praises of a
lot of, you know, different distilleries
509
:around here that, you know, we've met just
by doing this job and by Working events.
510
:Yeah.
511
:Yeah.
512
:I mean, you run into them all the time.
513
:Cook's mill is a good example.
514
:They make some incredible bourbon
and we, I met them a charity event
515
:that we were all working in Raleigh.
516
:Yeah.
517
:So, I mean, you, you meet these
guys in passing, you're like, damn,
518
:they're doing some really good stuff.
519
:So you're, you know, and I think it's one
of those rising tide, you know, makes all
520
:boats float, you know, that kind of thing.
521
:I think there's enough room in the
market for North Carolina products.
522
:So.
523
:Find their, find their path.
524
:Tyler: Yeah.
525
:And we've been doing the podcast for
about three years and just kind of what's
526
:happened in North Carolina and the whiskey
world has really elevated in the past
527
:three years, because there was a few
places that we've tried before and the
528
:beginning of the journey, we're like.
529
:It's okay.
530
:And the, over the last about year and
a half, even the people that we were
531
:like, yeah, it's, it's all right.
532
:The new stuff that they have coming out,
they've just really like honed in on
533
:what they're doing and how to make it.
534
:And it's been, it's been
pretty darn good leader lately.
535
:Evan: Yeah.
536
:I think North Carolina has
got some really, you know,
537
:it's got some good farmland.
538
:They can, they have the opportunity to
produce a lot of of the, of the materials
539
:that you need to create these spirits and.
540
:I think you're right.
541
:I think a lot of people are really
honing in on the craft and they're
542
:doing a, they're doing an excellent
job of creating, you know, spirits that
543
:can compete in the market with some
of the, you know, more known brands.
544
:Tyler: I think the other thing too, that.
545
:You guys are doing that's very smart is
not just coming out with your own stuff
546
:after a year or two, knowing that it's
going to be hot and knowing that it's not
547
:going to have the right, like maturity
on it, but going, Hey, you know what,
548
:we have this stuff waiting in the back.
549
:Don't worry.
550
:Our stuff's coming out from start to
finish, but we have used our intellect
551
:and ability to choose the right stuff,
to do the right blending, to make sure
552
:it's resting in the right barrels that
this is what you can expect from us
553
:and start off with a better foot as
opposed to like, Hey, here's something
554
:that's been aging for six months.
555
:Evan: I, I mean, I'm not trying to
be critical, but I do think whenever.
556
:a small distillery kind of get started.
557
:I think there is a, an inclination,
which is completely justifiable to
558
:kind of rush to market because you're
trying to recoup the investment.
559
:You know, you have to get things into
the store and get into people's hands.
560
:Right.
561
:I'm really happy that Tina and the
production team have taken their time.
562
:They've really honed their craft
and they didn't really open up.
563
:Their sales territory until they felt like
they were ready, because I think that kind
564
:of consideration and that kind of, that,
that thoughtfulness, I think it, it, I
565
:think it shows through in the product.
566
:I think you can see that, that it's
a, it's a group of people that took
567
:what they were doing very seriously.
568
:And I'm really happy that they did that.
569
:And I think you can see it in
the reflection in the product.
570
:Yes,
571
:Chris: I agree for sure.
572
:So it is in local.
573
:ABC stores currently, where's
where exactly is the headquarters?
574
:You said in Durham, we're in downtown
575
:Evan: Durham, right off Foster
Street by the old Durham Bulls
576
:baseball field, literally the
back of our production facility.
577
:You can see into right field.
578
:You can look right into the old
baseball field where they filmed
579
:the movie and nice and did all that.
580
:All that stuff back in
the eighties and nineties.
581
:But yeah, the Durham Bulls
of I mean, that's the name of
582
:the bourbon is bronze bowl.
583
:Yeah.
584
:We're from bowl city.
585
:So, you know, that's, that's every,
even the names of our spirits
586
:has a North Carolina connection.
587
:Every single one of them is a different
brand and every brand has a story that
588
:you can tell, which is really fun.
589
:Yeah.
590
:Chris: I love that.
591
:Yeah.
592
:I was sitting there thinking like in
general, everybody has a story to tell.
593
:So I was just curious especially
cause at my job, I try and cause.
594
:I work at Reed's.
595
:We're family owned,
locally owned and operated.
596
:And, it's always nice when people can
come in and I can offer them suggestions.
597
:Like, oh, I'm just in
town for a little bit.
598
:I'm like, oh, well have
you tried this local piece?
599
:And every, I want to say,
we try and rotate out.
600
:Cause we, we offer spirits every
once in a while for events.
601
:And I always try and rotate and
find another really good local
602
:whiskey, vodka, rum, and gin.
603
:So each season I try and
rotate and add something new.
604
:So I'm happy that this is out so
I can add that into our rotation.
605
:Evan: Yeah.
606
:That's definitely a conversation that I've
had with like event spaces, golf courses,
607
:places that get used as like venues.
608
:Yeah.
609
:I.
610
:I kind of had this idea of just like
having a North Carolina package included
611
:in their presentation to potential,
you know, weddings or whatever the
612
:case may be, whatever the venues
being used for, you know, here's our
613
:lowest tier, here's our higher tier.
614
:And then here's a North Carolina tier.
615
:And I think that that's just an
interesting, it's another way to
616
:keep things local and to keep it
centralized in North Carolina,
617
:because I mean, this is a destination.
618
:Not just for living, but also for tourism.
619
:So you get that opportunity to
also introduce some people like,
620
:Hey, all of these products are
North Carolina made products and
621
:it's an option for you to have it.
622
:I think it's a really like,
it's a really fun thing to.
623
:To have that option.
624
:You know, the the Brooklyn Arts
Center, for example, you know, I've,
625
:I've attended three weddings there.
626
:I've lived here for three years.
627
:I've attended three weddings at
that, at that space in general.
628
:And we got to, they we got to do some
events with them and, and, and talk to,
629
:you know, they're the manager of the
facility and He, you know, I pitched
630
:that idea to him and he was like,
you know, that's, that's something
631
:we would absolutely love to do.
632
:So, you know, seeing that
reciprocated out in the, out
633
:in the world and is pretty fun.
634
:Like seeing people, you know, want,
I mean, go to any bar in town.
635
:What's the, the beer
that's always on draft?
636
:It's tropical.
637
:Everyone knows.
638
:And like, it's, you know, Wilmington,
there, there's probably 25 breweries here.
639
:There's three distilleries,
there's, there's wine country,
640
:not too far from here.
641
:There's wine producers.
642
:So yeah, it's nice to
kind of have the option.
643
:I would rather keep my money going
to local producers than to big
644
:national or international brands.
645
:I would love to, you
know, keep things local.
646
:Chris: I'm surprised it took that
long for someone to pitch the idea
647
:of like, Hey, you should do a.
648
:Carolina drink, right?
649
:Because every time I look at like
menus with my friends and family,
650
:like people getting married, it's
like, there's always like a low
651
:country boil option for like an event.
652
:Or do you want a North
Carolina barbecue option?
653
:And I'm like,
654
:Evan: we have
655
:Chris: the, or you have the
high end like steak and crab
656
:legs or something like that.
657
:The meals have already packaged.
658
:Why don't we have a drink package?
659
:That's also localized.
660
:So just.
661
:Evan: Hopefully it's
something we see more of.
662
:I would love to, you know, like
I said, keep things, keep things
663
:centralized here in North Carolina.
664
:I mean, I, I know I'm a, I'm, I'm
not a original North Carolinian.
665
:I know I'm, I'm, I moved here a
couple of years ago, but you know,
666
:if I live somewhere, I would love to
support the people that are producing
667
:things that are in this state.
668
:And so hopefully we see more of that.
669
:Tyler: We were talking about
beers and local beers and stuff.
670
:Last year I had a work meeting out.
671
:It was right outside of LA and I
went to a couple of different bars
672
:and I was like, so what's local?
673
:And they just like looked
at me like I was crazy.
674
:And I was like, you don't have any local
breweries or distilleries around here.
675
:And they're like, I was trying
676
:Evan: to think, I'm like, you can have Bud
677
:Tyler: Light.
678
:I was like,
679
:Chris: well, no, there it's a bunch
of like, Delta eight, like, cannabis.
680
:Yeah.
681
:There was plenty of distilleries
682
:Tyler: out there.
683
:Yeah.
684
:The, the distributors out there for sure.
685
:But there was not many.
686
:Evan: I mean, yeah.
687
:If you go a little bit more North
than California, you know, kind
688
:of toward the Russian river area.
689
:Right.
690
:Tyler: Yeah.
691
:I
692
:Evan: think that's where plenty
of the elder, like it's a
693
:very famous IPA that people,
694
:Tyler: right.
695
:Evan: You know, try
and get their hands on.
696
:But yeah, more, that's more Northern.
697
:I think in Southern California, I'm
trying to think if there's like.
698
:Tyler: Yeah.
699
:Cause I know there's a San
700
:Evan: Diego brewery that I liked,
but I think they shut down.
701
:Tyler: Oh yeah.
702
:They didn't have anything from
San Diego when I was out there.
703
:They were like, yeah, you can
get any domestic that you want.
704
:I think it was called green
705
:Evan: flash and San Diego.
706
:And I thought they opened up an East coast
distribution place in North Carolina.
707
:Oh wow.
708
:And I think they over expanded.
709
:Oh, Sierra Nevada did something,
you know, Sierra Nevada's
710
:got their spot in Asheville.
711
:Yeah.
712
:Sierra Nevada's in California.
713
:That's weird that they wouldn't have like.
714
:Tyler: It's like, yeah, you think that's
715
:Evan: like a, that's a
California staple or what was
716
:it, Anchor out of San Francisco.
717
:That's right.
718
:Yeah.
719
:I mean, that was the original, they
call that the original craft brewery.
720
:So it's kinda surprising that
that's, they don't have those
721
:in a place in LA that's right.
722
:Tyler: And I went to like a few
different places and I was like,
723
:okay, I'll just, Yinging, I guess.
724
:. Alright.
725
:Evan: One of Pennsylvania's finest.
726
:Tyler: Yes.
727
:Which is where I'm from, so, yeah.
728
:Evan: Well, there you go.
729
:Now see, you're supporting your own state.
730
:Tyler: Yep.
731
:I get there somehow.
732
:So we talked a lot about
Liberty and Plenty.
733
:So a little bit about you.
734
:What got you into the spirits
industry and made you want to
735
:kind of pursue this right now?
736
:Evan: Well I always worked
in the service industry.
737
:Mm-hmm . Right.
738
:Ever since I got outta college,
I used to work for a restaurant
739
:group out of Oklahoma and.
740
:I've done every job you can
think of in the service industry.
741
:I've been a dishwasher all the way
up to a GM, you know, I've done
742
:everything in between security guard,
bartender, server, you name it.
743
:I've done it.
744
:Yeah.
745
:I moved out to North Carolina.
746
:I tried to get into a different, I,
you know, changed careers and I moved
747
:out to North Carolina because I got a
job offer out here, but I always kind
748
:of had the itch to kind of get back
into the service side, but I didn't, I
749
:definitely didn't miss the hours or the.
750
:uncertainty about where
my money was coming from.
751
:And then, you know, if you're
a manager, the pay is not
752
:great and the hours are insane.
753
:So, you know, shout out to any
person who's working in the
754
:service industry right now.
755
:You guys are, are, are
brave, tough, tough people.
756
:But yeah, I kind of wanted to get back
into the service side of things, but
757
:I wanted to have a little bit more.
758
:certainty and like, you know, the
pay and, and, and what I was doing
759
:and, and have more normalized hours.
760
:And so I started looking at sales
jobs for the alcohol industry.
761
:And you know, I wish I could say
it was something more interesting
762
:than I saw this job posted on
indeed, but that is what happened.
763
:I saw this job posted I applied for it.
764
:I went through a couple of interviews with
the ownership team in Durham You know a
765
:couple of Zoom interviews and then the
final one was when I actually drove up
766
:to Durham got to see the facility taste
the spirits for the first time and I was
767
:like, I think I told them I would be a
very bad used car salesman It's like if
768
:I don't believe in the product, I'm not
gonna be able to sell it so when I drank
769
:it and and tasted all of them and realized
the high quality spirits that Liberty
770
:and Plenty was producing I was like,
okay, I can definitely do this because I
771
:can pitch this because I believe in it.
772
:Right.
773
:And that's, that was a
little under a year ago.
774
:I think I started with them in
may, like early may of:
775
:Tyler: Yeah.
776
:Evan: And I've been with
them for the last few months.
777
:Tyler: That's awesome.
778
:Evan: Yeah.
779
:Tyler: I know you also mentioned
that there was a cocktail bar.
780
:That's on the, I guess, connected
to where the distillery is, right?
781
:It's on the front
782
:Evan: of the distillery.
783
:It's small, but it's a really nice
cocktail bar, and they make some
784
:really impressive stuff there.
785
:Tyler: That's what I was going to
ask, because there's a few places that
786
:I've been that are like, Oh yeah, we
have a cocktail bar, and I'm like, you
787
:could maybe call this a tasting room.
788
:Yeah.
789
:But yeah, it sounds like it's
an actual cocktail bar where
790
:they're making cocktails.
791
:Evan: Yeah, and it's not just
Liberty and Plenty Spirits.
792
:I mean, they also, it's
a full fledged bar.
793
:They have other spirits.
794
:I mean, obviously, we promote
our stuff there as well.
795
:But they, I mean, it's a full
service bar and we have a very
796
:impressive bartending team.
797
:They come up with, you know,
seasonal cocktail menus,
798
:spring, summer, fall, winter.
799
:They, they do it all.
800
:And then they run specials
throughout the week.
801
:I think there's, I don't want to say it
cause I might be wrong about what day
802
:the, I mean, I don't live in Durham.
803
:I don't go there very often, but
yeah, I think they have like 7
804
:espresso martinis on one day.
805
:They, you know, they have live music.
806
:And I think they're only closed Monday
and Tuesdays, but other than that, I
807
:mean, if you ever want to go in downtown
Durham and grab a really nice cocktail
808
:and you know, they have patio space,
I don't know if you guys have been
809
:to Durham recently, but it's, it's
having the definition of a glow up.
810
:I don't, I don't remember
what it was like before.
811
:People have told me stories
because I wasn't here.
812
:Right.
813
:But in the last couple of years, they,
they have built a lot of housing.
814
:They've.
815
:The, the bar and restaurant
scene there is incredible.
816
:Like it's some of the best food that
I've, every time I've tried somewhere
817
:new and the food is incredible.
818
:So, you know, Durham's
doing some really fun stuff.
819
:I think they were always kind of
Raleigh's kind of forgotten brother,
820
:you know, they, you know, it's called
Raleigh, Durham, everyone's Raleigh,
821
:Raleigh, Raleigh, but Durham is
also doing some really cool stuff.
822
:So, every time I've gone there, I've
been there a handful of times and.
823
:I find something new every
single time I'm there.
824
:So it's fun to be a part of that.
825
:And it's, again, that's a great way
to kind of engage your customer base
826
:is by having a cocktail bar where we
just, they're just as passionate about
827
:what you're consuming as you are.
828
:And that's a really big thing about us.
829
:It's very community driven and it's
very Like we're excited about spirits.
830
:I think that's a big factor and what
makes us kind of a Cut above or you
831
:know different from maybe some of the
they're just the passion for it, right?
832
:It's it's really exciting to see all that
833
:Tyler: Do you think the new Wilson
facility is gonna have a cocktail bar
834
:too, or is that just straight production?
835
:Evan: I mean, I hope it does.
836
:It's, it's a pretty big facility and,
but again, we, we want to be involved.
837
:We're in Wilson.
838
:We want to be involved with Wilson.
839
:You know, they have a, they're
building a new baseball field.
840
:They're having a triple a team come in.
841
:I think that's neat.
842
:Yeah.
843
:I think there.
844
:I think I want to say they're
with the Milwaukee Brewers.
845
:I think they're the affiliate of the
Milwaukee Brewers, but they're going
846
:to be called the Wilson Warbirds.
847
:So they're building this
whole new baseball field.
848
:They're kind of revitalizing
downtown Wilson.
849
:And yeah, what an interesting thing.
850
:I think I learned about Wilson.
851
:Then I didn't know that.
852
:But it's the halfway point on I
95 between New York and Miami.
853
:If you're driving from, you know, North to
South You know, right there in the middle.
854
:Yeah.
855
:So North Carolina is the halfway point.
856
:Wilson, North Carolina.
857
:Chris: Explains a lot.
858
:Evan: Yeah.
859
:Get a lot of snowbirds.
860
:Chris: Yeah.
861
:Right.
862
:Cause we're coming up near the
end of our time question for you.
863
:What is one thing that you're
looking forward to within the
864
:brand and the next like year or so?
865
:Evan: I mean, I know they're
producing more stuff there.
866
:Chris: Yeah.
867
:Evan: I'm, you know, our production team's
hard at work creating some new stuff,
868
:but I think what I'm excited about the
most is just the growth of the existing
869
:brands, you know, getting slate belt,
vodka, cap and cane, rum, Worley garden,
870
:gin, or bronze bowl bourbon, and more
bars, more restaurants, more venues, more.
871
:Golf courses.
872
:Yeah, just kind of getting people in
touch with the brand, I think is really
873
:what's exciting because I think we
produce some really high quality spirits.
874
:I think that we make things for
everyone for any kind of drinker.
875
:Any kind of, you know, if you're, if
you're more social or if you're, you know,
876
:a bourbon fanatic or whatever the case
may be, if you're somewhere in the middle,
877
:I think we make something for everybody.
878
:And I'm really excited to see people
kind of get introduced to it and have it
879
:become part of their home bar or a part
of their rotation of spirits whenever
880
:they are having guests or a dinner
party or whatever the case may be, it's
881
:just kind of just expanding Liberty and
plenty to all parts of North Carolina
882
:and kind of, you know, giving people an
alternative to the big national brands.
883
:Yeah.
884
:I think that's what
I'm most excited about.
885
:Just seeing the brand grow.
886
:Chris: I look forward to it.
887
:Mostly because I just
like local stuff now.
888
:Yeah.
889
:I hit the point where I'm like,
you know, I'm going to shop local.
890
:Yeah.
891
:For 98 percent of the stuff I do.
892
:Evan: That's, you know, that's
how I prefer to do it too.
893
:I mean, it's, There's a convenience
to finding the big national brands.
894
:You can find them anywhere, you know, and
that's for anything, not just spirits.
895
:That's for, you know, any kind
of thing you can think of.
896
:There's, there's probably a cheap
national brand for, you know, that's
897
:very easy to access, but if you actually
get involved in your community, I think
898
:people will be very surprised to find
out that someone makes hot sauces.
899
:They make spirits, they make, you know,
every kind of thing that you can think of.
900
:you can be found locally.
901
:And so I would prefer to keep my
money and how I spend it here.
902
:Exactly.
903
:Because I, you know, Wilmington's
a really great place and North
904
:Carolina is a great place.
905
:And I've, I've been really enjoyed living
here the last four and a half years.
906
:So.
907
:Tyler: The good thing about the ABC
stores too, is you can just walk straight
908
:on over to the the North Carolina
local section and almost all of them.
909
:I think a lot of
910
:Evan: people don't know that a
North Carolina section exists.
911
:And then when they find out that,
you know, they're just like,
912
:wait, all of this is made locally.
913
:That's the conversation.
914
:It's a conversation.
915
:You know, we do abc store tastings.
916
:We do small, you can give small
samples in the abc stores.
917
:Usually it's a thursday, friday or
saturday from like four to seven o'clock.
918
:You'll see a producer is in there and
they're giving out samples of like four
919
:different spirits and the conversation.
920
:I was like, yeah, we're right over there
in the north carolina section and they're
921
:like They, they look at me funny and I'm
just like, the North Carolina section is
922
:right there and there's this big wall and
it's full, I mean, there's spirits from
923
:all over, you know, Kinston, Asheville,
Charlotte, like look anywhere you want,
924
:there's a spirit made there, so it's it's
funny to kind of, that's kind of the part
925
:I'm talking about, that's the education
of, of, you know, consumers, you kind of
926
:let them know like this thing exists and
it's really good and the price points
927
:are, So it's like, Very competitive with
the stuff that you normally drink, you
928
:know, if you look at, you know, slate
bell vodka, it's a, it's, it's priced
929
:at a slightly under Tito's price point.
930
:So, yeah, I was like, it's local,
it's good and it's cheaper.
931
:There's literally no reason not to try it.
932
:I mean, just for, you know, if
it's not your thing, that's fine,
933
:but you should at least try.
934
:Tyler: Right.
935
:I never thought I'd be shouting out
the ABC, especially for New Hanover
936
:County, but a shout out to the ABC,
New Hanover County specifically.
937
:They do have an amazing Facebook group.
938
:If you haven't been or added
yourself to it, you need to.
939
:They have all of the
upcoming tastings going on.
940
:If you are a bourbon fan that lets you
know when the next drop is coming and
941
:which location and how to sign up for the
allocated bourbons and whiskeys out there.
942
:So I think they're actually doing a
very good job doing that, especially
943
:after what the ABC in general
kind of went through earlier.
944
:I think they're doing a very
good job trying to come back and
945
:making them more for the people.
946
:So,
947
:Evan: yeah.
948
:And you know, the, I cannot speak
highly enough about how easy the
949
:new Hanover County ABC board has,
like how easy they made it for us.
950
:They, I mean, I expectations.
951
:They want you to sell your product.
952
:They, you know, they want to set you
up for success and that's very evident
953
:by the way that they communicate
and the way that they do things.
954
:I mean, I know that there are some
people that aren't a huge fan of the
955
:ABC system and you know, having state,
it's so tightly state controlled, but
956
:what makes it easier is having a board
that is, they also love local too.
957
:They want to support local as well.
958
:And they have been so Generous
and easy to work with, and
959
:I appreciate them to no end.
960
:Tyler: Yeah, that was the one thing
I really wanted to kind of get out to
961
:is people look down on the ABC because
it's state run, but I think I'm sure
962
:other counties do different things are
similar to, but new Hanover County, I
963
:feel like it's just really stepped it up.
964
:Evan: They really have.
965
:And I mean, we've, we've
worked with a lot of boards.
966
:Obviously we're in a lot
of different counties.
967
:Mecklenburg, Wake Moore,
Cumberland, Carteret.
968
:We're all over the place.
969
:And they're all different.
970
:They all operate kind
of on a different way.
971
:But they more often than not,
they are there to kind of set you
972
:up for success rather than, they
don't want to see anybody fail.
973
:They wouldn't bring a product in that
they didn't think could, you know,
974
:live in that market, be in that space.
975
:So, you know, they're supportive,
and especially when it's local.
976
:So that's, I think that's the next
step is just us expanding beyond.
977
:you know, to a place where we're not a
local Virginia, South Carolina, Florida.
978
:There's, there's definitely a lot
of opportunity for us to grow.
979
:And there's some really,
really fun things ahead.
980
:So I'm very excited to keep working
with Liberty and plenty and keep
981
:promoting the brand and, and, and.
982
:And expand us not just in North Carolina,
but, you know, other places as well.
983
:Tyler: Yeah.
984
:Since Chris changed up his last question,
I'm going to change up mine too.
985
:So, and I, I stole this question
from, there's a local group called 1
986
:million cups for small business owners.
987
:Then they want you to kind of
show what, what you're doing and
988
:how the community can help you.
989
:And that's one of the big questions
is how can our local community.
990
:Help you personally
and Liberty and plenty.
991
:Evan: Well, I think we kind of hit
the nail on the head and just it's
992
:whenever you walk into a bar or a
restaurant, you can ask not just
993
:for beer, but for spirits as well.
994
:What's local, what's new.
995
:And you know, if you want to get a
cocktail made with a local product, if
996
:you want to get buy a bottle from your
local ABC from the North Carolina section.
997
:I think that's really the best thing
that we can do as consumers is you, you
998
:kind of direct where your money goes.
999
:You direct what products you buy and who
you support by, you know, your purchases.
:
00:45:45,945 --> 00:45:53,350
So, you know, as a community, whenever
we are Shopping in the grocery store
:
00:45:53,360 --> 00:45:57,840
and the, and the ABC store, or if
you're just over in the cargo district,
:
00:45:57,880 --> 00:46:02,670
you know, getting, you know, there's
always an option to look and buy local.
:
00:46:02,900 --> 00:46:08,460
I think people understand that more
and more now, because I think worse,
:
00:46:08,650 --> 00:46:13,440
I think community is really kind of
driving who's getting bought when,
:
00:46:14,000 --> 00:46:19,170
and new Hanover has such a phenomenal
community and they're really good about.
:
00:46:19,950 --> 00:46:22,600
Keeping things local and
keeping things in house.
:
00:46:22,810 --> 00:46:28,500
And I think that's the best thing they can
do is just like, keep doing exactly that.
:
00:46:28,510 --> 00:46:36,190
Go to your local boutique or, you know,
or wherever you decide to, to kind of
:
00:46:36,190 --> 00:46:37,620
spend your time and spend your money.
:
00:46:38,395 --> 00:46:39,805
Keep it keep it in Wilmington.
:
00:46:39,915 --> 00:46:43,425
Tyler: Yeah, I think every day every
single one of us has the opportunity to
:
00:46:43,435 --> 00:46:46,405
vote with our feet and Our dollars and
I think that's that's what we need to do
:
00:46:47,295 --> 00:46:49,125
Evan: Yeah, I would agree with that 100%
:
00:46:50,405 --> 00:46:52,925
Chris: Well, I just want to
say thank you for coming on.
:
00:46:53,725 --> 00:46:54,705
Evan: Thank you guys for having me.
:
00:46:54,705 --> 00:46:55,905
This was, this was really fun.
:
00:46:55,945 --> 00:47:00,665
I mean, all I really wanted was for you
guys to do an episode where you featured
:
00:47:00,665 --> 00:47:02,575
our, our, our product, maybe drink it.
:
00:47:02,855 --> 00:47:05,725
And then you asked like,
Hey, can we interview you?
:
00:47:05,725 --> 00:47:06,565
And I was like, why?
:
00:47:07,325 --> 00:47:10,075
But I hope that everyone's
entertained and had a good time
:
00:47:10,075 --> 00:47:11,415
and listen to this podcast and.
:
00:47:12,735 --> 00:47:14,275
I really appreciate you guys having me on.
:
00:47:14,285 --> 00:47:14,575
Thank you.
:
00:47:14,575 --> 00:47:15,605
Oh, yeah, absolutely.
:
00:47:15,615 --> 00:47:17,525
Tyler: Because we were talking
about just going and tasting it.
:
00:47:17,595 --> 00:47:18,685
I was like, why just taste it?
:
00:47:18,695 --> 00:47:19,525
We can actually talk about it.
:
00:47:19,905 --> 00:47:20,665
Let's do it.
:
00:47:20,665 --> 00:47:20,865
Do it.
:
00:47:20,885 --> 00:47:21,295
Do it right.
:
00:47:21,945 --> 00:47:26,745
Evan: Well, I hope that I was a good
face for the brand because Liberty
:
00:47:26,745 --> 00:47:30,415
and Plenty is doing some incredible
stuff and I'm very excited to work
:
00:47:30,415 --> 00:47:34,935
for them and to push their product
to To other people and to expand
:
00:47:34,935 --> 00:47:36,385
people's knowledge and their palates.
:
00:47:36,385 --> 00:47:37,485
And that's really fun.
:
00:47:37,575 --> 00:47:39,195
It's the best thing about doing this job.
:
00:47:39,245 --> 00:47:40,995
It's all the people you
get to meet along the way.
:
00:47:41,125 --> 00:47:41,405
Tyler: Right.
:
00:47:41,485 --> 00:47:42,995
Well, I think you did a great job.
:
00:47:43,115 --> 00:47:43,415
Thank you.
:
00:47:44,625 --> 00:47:45,335
Evan: Oh man.
:
00:47:45,395 --> 00:47:46,745
Well, I hope my bosses feel the same way.
:
00:47:47,775 --> 00:47:48,515
Chris: We'll send it out to him.
:
00:47:49,965 --> 00:47:50,315
Yeah.
:
00:47:50,525 --> 00:47:52,755
Thank you guys for
listening to the episode.
:
00:47:53,055 --> 00:47:55,705
Shout out to the Kent
street podcast studio.
:
00:47:55,955 --> 00:47:57,925
And you know, we'll catch
you in the next one.
:
00:47:58,245 --> 00:47:58,615
Cheers.
:
00:47:58,635 --> 00:47:59,055
Cheers.