Episode 160

Exploring Local Spirits: Liberty & Plenty

Published on: 12th March, 2025

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
Chris:

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.

Next Episode All Episodes Previous Episode

Support Whiskey & Wisdom

A huge thank you to our supporters, it means a lot that you support our podcast.

If you like the podcast and want to support it, too, you can leave us a tip using the button below. We really appreciate it and it only takes a moment!
Support Whiskey & Wisdom
A
We haven’t had any Tips yet :( Maybe you could be the first!

Listen for free

Show artwork for Whiskey & Wisdom

About the Podcast

Whiskey & Wisdom
Talking about life over a glass of whiskey
Discussing life's most fascinating topics over a good glass of whiskey.
Support This Show

About your host

Profile picture for Tyler Yaw

Tyler Yaw