Episode 173

Unveiling the Spirit of Six and Twenty Distillery with David Raad

Published on: 25th June, 2025

Unveiling the Spirit of Six and 20 Distillery with David Rad | Whiskey Wisdom Podcast

In this engaging episode of the Whiskey Wisdom Podcast, co-host Tyler sits down with David Raad, the entrepreneur behind Six and Twenty Distillery. Despite a plumbing emergency, David shares his journey from working overseas to pioneering craft spirits in South Carolina, describing the love story behind the company's name and the unique challenges of the distilling business. Discover their special approach to crafting whiskey, including the unique black seashore rye, and the factors that make their products stand out. David also discusses their strategies for market expansion, the creative process behind their cocktail menu, and the personal philosophies that drive him. Don't miss this deep dive into the art, science, and passion of distilling.


00:00 Introduction and Guest Welcome

00:18 Overcoming Challenges in Entrepreneurship

00:41 The Joy of Cocktails

01:19 Journey into Distilling

04:35 The Origin of Six and 20 Distillery

09:57 The Art and Science of Distilling

15:23 Unique Ingredients and Techniques

20:52 Exploring Vodka Production

21:02 Launching the Whiskey Business

22:08 Creating Unique Whiskey Blends

24:31 Expanding Market Reach

26:48 Challenges in Different States

31:09 Understanding Whiskey Flavors

35:35 Fostering Creativity in Cocktails

37:36 Defining Success and Personal Insights

43:15 Final Thoughts and Farewell

Transcript
Tyler:

welcome back to the Whiskey Wisdom Podcast.

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I am one of the co-hosts, Tyler y I'm

running solo today, and today I am with

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David: David Rad, owner

of six and 20 Distillery.

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Tyler: Thank you so much

for having me in here.

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This place is beautiful.

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It looks really nice.

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Thank you.

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So I appreciate you inviting me in.

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David: Yeah, thank you.

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You caught us on.

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The day for those of you that that

didn't get to see the last three

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hours of the day, we had a small

plumbing emergency we had to deal with.

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And so that's the joys

of entrepreneurship.

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Right.

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Exactly.

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You get to fix it all.

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Tyler: Yep.

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Business ownership.

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There's too many hats to

wear every single day.

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That's

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David: right.

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Tyler: That's right.

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That's right.

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Today was plumbing.

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David: That's right.

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You get to see entropy in real life.

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Exactly.

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Things falling apart.

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Yeah.

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Tyler: Yep.

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That's awesome.

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We got a cocktail, so cheers.

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Exactly.

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Yeah.

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Cheers.

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Thank you.

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That's very good.

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David: That's our favorite.

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That's our, that's my favorite.

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It's Manhattan.

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Yeah.

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Made with old money

wheat whiskey, which is.

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An incredible whiskey to begin with,

but it really pairs well in Manhattan.

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Tyler: Yeah, I was going through

the website, doing my due diligence

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before I came on and saw that

your favorite was the Manhattan.

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And I asked what she was whipping

up back there when she said that,

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and I was like, oh, gotta have it.

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She probably looked at you thinking,

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David: what kind of question is that?

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Of course, it's exactly,

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Tyler: but yeah.

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So I guess the first question is.

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How did you get into

distilling in the first place?

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David: Yeah.

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Yeah.

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So I worked I worked

overseas in East Africa

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Tyler: Okay.

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David: For businesses that wanted

to get into emerging markets.

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And one of my clients was South

African breweries, Miller Beer.

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SAB Miller.

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Tyler: Okay.

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Yeah.

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David: Based outta Johannesburg.

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We did some, I did some projects

with them in East Africa and

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in explaining brewing to.

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Your community partner.

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So if you build a brewery in a remote

environment, in a kind of emerging

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market, you have to be very careful

about communicating with the community

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that you move into about what to expect.

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Mm.

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You know, what does it

mean for the community?

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They're, you know, everyone thinks

a brewery comes in a million heta,

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liter brewery comes in, right?

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All our troubles are over.

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Well, it doesn't really work like that.

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Not today.

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It's a business like any other.

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Mm-hmm.

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But it has a great deal of opportunities

tied to the business itself.

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So, in being able to communicate

properly with communities that they

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were entering I had to be able to

be fluent in how a brewery operates.

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Okay.

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What are the, what are the inputs?

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What are the outputs?

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What are the expectations?

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What's the jobs?

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What kind of skill sets

are needed, et cetera.

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And so, and that's,

that's just manufacturer.

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It's not even distribution or sales.

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And so, in doing so, I had to be,

again, fluent in how they operate.

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And so I had to go to the

Brewer school in Johannesburg.

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Mm-hmm.

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So, trained to be a brewer and then

was able to communicate effectively,

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kind of what was happening.

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And so, I was living in East

Africa with my wife at the time.

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We were living in Nairobi.

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We had our first child in 2009.

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Tyler: Okay.

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And

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David: so we said, you know what?

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It's probably time to go home.

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Let's go back to Powdersville.

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So,

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Tyler: right.

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David: We left East Africa after

about a decade there left, left

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East Africa, and then moved back to

South Carolina to Greenville area.

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Okay.

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A place called Powdersville,

not too far away.

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And they, the, the

state of South Carolina.

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Change the dis change the laws to

allow small distillers, they call it.

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Oh, okay.

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Micro distilleries.

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It's under a, it's a, it's a, the, the

criteria for it is fairly substantial.

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You know, it can be a large distillery

and still be a micro distillery.

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And I said, I can do that, I can do that.

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I know how that, I know how that works.

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Right.

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Back then was the, back then there

was a big push for moonshine.

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Tyler: Oh, okay.

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Yeah.

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Which was

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David: the trend at the time was 2010.

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And I'm not a moonshine guy.

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It's not my Right.

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Not myself off there.

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So, I went back to school to perfect

my understanding of alcohol, well,

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spirits dis spirits manufacturer.

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I went to the Siebel Institute

to have a, mm-hmm, yeah.

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Run a, run a substantial course on

distillery operations and distilling.

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That's neat.

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And it was definitely worth

the time and the energy.

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Brought that knowledge back, stood up the

distillery, and we've been at it since.

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Tyler: Oh, that's awesome.

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Yeah.

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And that was 2011 is when it got started.

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2010, 2011.

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Okay.

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Awesome.

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Yeah, and this'll

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David: be our 14th year.

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Tyler: That's amazing.

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Very good.

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Congratulations.

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Yeah, I'm sure a lot of ups

and downs along the way too.

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Right.

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David: Always it's life, right?

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That's right.

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Tyler: Exactly.

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And so, like I said, I was doing my due

diligence so I know where the six and

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20 came from, but I think our viewers

would love to hear the story 'cause

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it's actually a really interesting one.

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David: Sure, sure, sure.

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So when I was thinking of the name for

the business, you know, the business had

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been kind of fleshed out and formed out.

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The reality was that the name

had to suit the purpose, right?

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The name had to suit the purpose.

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And I, in, in reflection, you know,

in reflection, my sentiment was

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that I really love to make spirits.

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I love to share 'em, I

love to learn about 'em.

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I love to teach people about 'em.

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I love to share 'em with friends,

share 'em with new friends.

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And so I thought, you know

what, this is about love.

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This is, this is a story about love.

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Yeah.

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So the name has to reflect love and there

just so happened to be a love story that

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is local to South Carolina where we are.

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Yeah.

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And it was from before South Carolina.

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Was South Carolina.

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It was like 17 0 4, 17 0 5.

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And this story is about a Choctaw

Princess by the name of Issa Queena.

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Issa lived not too far from here.

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The choc, this is Savannah River Valley,

and all of these tribes came together

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in this verdant and, and game game heavy

valley like the Cherokee, which was

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the dominant tribe at the time, right?

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The Choctaw Thes and others.

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And so.

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Isa Queena is in love

with a frontier trader.

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His name is Alan Francis.

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Now, where we are today would've

been the frontier, okay?

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Would've been right on the edge of the,

of, of of, of eastern se of, of eastern

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settlements going into the frontier.

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They would've been to the west of us.

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And so, by pure bad luck, Issa Queen

against herself, captured by the Cherokee,

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which was normal for the time they would.

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Capture other tribes.

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Other tribes people, and

ransom them back and, right.

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And that was the, that was the

part of the barter process of the

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day I guess diplomacy of the day.

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Right.

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And so, she found herself held in a

Cherokee camp not too far from here.

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Wow.

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And while she's cooling her heels,

waiting to be rinsed back to her family.

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She overhears them planning a raid

on her boyfriend's trading post.

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Oh, wow.

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Well, you know, she said,

well, this will not do.

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I'm going to fix this.

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And she escaped.

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She jumps on a horse and lights

out for his trading post.

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Now she doesn't know where she is.

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She's in Cherokee country.

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Right.

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She's been taken hostage and

held in their camp, but she

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knows generally which way to go.

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She can read, she can, she can

set her direction by the sun.

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She can set her direction by the stars.

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And she rides towards

the, the trading post.

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Now, along the way, she needs to kind

of get a bearing on how far she's

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gone so that she can understand when

she gets there, how far away she was.

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And she names the legend has it.

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Then she names the places that

she passes on the way based on

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the distance from her escape.

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Tyler: Wow.

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Yeah.

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David: And those names

are still in place today.

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Mile Creek.

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The town of six Mile mm.

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12 mile.

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Three and 20 Creek, six and 20

river, all the way to the town of 96.

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Oh, okay.

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Which is where the post was,

the trade, the trading post.

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She gets there just in time and warns

them of the impending attack by the

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Cherokee, by pure, by pure luck, she gets

there ahead of the war party and they

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were thanks to her her advanced warning,

they were able to fend off the attack.

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Now she, and, and and her boyfriend.

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They, you know, after some bumps and

bruises, they live happily ever after.

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Yeah.

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But we like to say if we were making

spirits then, or she did a ride today,

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she would've called us six and 20.

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'cause along her path we're 23 miles.

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Oh wow.

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Okay.

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Say Choctaw, now I know you gotta

go run your ass to get to your

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elbow to say the whole thing.

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Right.

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But it's important for us.

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To communicate a sense of where we're

from and tie people back to it because

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we're distributed in 17, 18 states.

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Right.

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And so when I'm in, when I'm in

New York or I'm in, I'm in Texas

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or California and I'm talking about

our brand, I love to take people

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back to a sense of where we're from.

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Yeah.

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And that, and that really,

to me, that means a lot.

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And I enjoy it.

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Yeah.

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Tyler: That's awesome.

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So you're in 17, 18 states as well?

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Correct.

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That's really neat.

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There's a lot of distilleries that we've

kind of stopped at and visited along

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the way, and a lot of them are very

much just in the state where they're at.

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And a lot of that is around,

like legalities and stuff too.

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So was there a lot of loopholes

and stuff you had to jump through?

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David: Yeah.

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Yeah.

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That, that's, that's part of the

challenges of owning a distillery is that

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every, every market you want to get into

has, obviously its own set of challenges

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and not challenges that are necessarily.

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Something you've seen in a previous

market, and that is the terrain of the

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marketplace is obviously different.

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The customers are obviously different.

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Their wants and needs are obviously

different, but then fundamentally

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the laws of that state are

going to be different, right?

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And so that will inhibit

or put challenges to you.

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And, and to make your, your product

get on and get off the shelf.

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Yeah.

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There's, there's it's expensive

to get into new markets.

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Mm-hmm.

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And people are or, or distilleries

can be very reluctant to enter new

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markets because of what they don't

understanding what they don't know.

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Tyler: Yeah.

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So there's something I kind of skipped

over to get to that just 'cause I didn't

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wanna forget about that question, but,

so talking about the love story of where

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the brand came from, is what you're

doing very much a labor of love for you?

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David: Indeed, indeed.

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It is every day.

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It is every day.

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It is now.

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One of the things that I

love is problem solving.

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I don't know, there's

something wrong with me.

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I enjoy problem solving and just as

I was hammering away on plumbing all

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day, solving problems, engaging the

team to kinda get them to understand

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deductive reasoning and finding a hidden

leak somewhere, you know, this problem

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solving is something that I enjoy.

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And so the distilling business is.

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A puzzle box mm-hmm.

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Is a nonstop puzzle box.

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And, and it is indeed a labor of love.

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So if I love problem solving, if I

love challenge figuring out then this

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is, this is the job for you for sure.

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But it doesn't stop.

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There's no, I'll just stop

solving problems today.

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It doesn't work.

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Tyler: No.

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So what I found out too, I was kind

of luring the lay of the land in

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here that your previous ranger,

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David: that's right.

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Tyler: Is that where the problem

solving, problem solving comes from?

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David: Maybe.

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That's a good question.

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Certainly there's a lot of problems,

but that was the Never quit,

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Tyler: right.

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Yeah.

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Component.

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That's very true.

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David: Never stop.

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Never stop.

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Even if you're just, even if you're

doing not much, just don't stop.

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Tyler: Yeah.

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Yeah.

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David: It's, it's, it's

90% mental and the rest is.

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Attitude.

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Exactly.

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Tyler: So this industry, a

little bit of the labor of love

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and the non nonstop never quit.

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Is never quit, is probably definitely

where the 14 years later comes from.

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That's

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David: right, that's right.

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And, and this is a job, this is honestly,

really, it's a job for listeners.

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You know, the answer is there.

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You just have to ask the right questions

and listen, sometimes when you're

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listening and you don't hear anything.

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That's hearing something

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Tyler: true.

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Yeah.

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David: That's hearing something.

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So you really have to listen.

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You have to leave your pride at the door.

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You have to, you know, do all these

things, you know, this humility,

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it better be baked in 'cause

this isn't the place to learn it.

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Right, right.

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Yeah.

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It's, it's challenging.

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It's challenging.

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Tyler: So, with that being said,

was there a situation when you were

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growing over these 14 years where you

thought something was gonna hit head

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on and it just, it kind of flopped,

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David: you know?

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Yes.

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And there were other circumstances

where things didn't, I didn't

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expect to hit and they hit.

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Tyler: Oh yeah.

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David: And so, you know, man plans

and God's laugh, God laughs, right?

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Mm-hmm.

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So, you just, you never know.

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The thing is to keep trying, keep

trying, you know, don't stop, don't stop.

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Just keep trying.

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Yeah, there were certainly things that I

thought would do better and do different.

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And they just went in

different directions.

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Mm-hmm.

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Very odd.

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Oh yeah.

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But I'll take it, you know, even when

something's a flop, it's valuable

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'cause you're learning something.

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Tyler: Exactly.

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Yeah.

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David: So I never, I never, I

never take, I try not to take

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for granted the, the failures.

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Tyler: Oh yeah, that's a lot how

the, the podcast got started too.

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There was many, what, what were

seemingly failures and what many

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people probably would've stopped at.

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It's just like, you know what, we can

take this and turn it into something else

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and just kind of keep on moving forward.

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That's right.

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That's right.

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So, yeah, I completely understand.

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But there's, along with that too,

I guess, I guess there's a lot

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of areas where there's a lot of

like artistry involved too, right?

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Because when it comes to the

distilling process, there's a

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million ways to, like, for instance,

let's talk about the vodka, right?

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There's a million ways to make vodka.

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You do it different.

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David: Much different.

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Much different.

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And that, and that was, that.

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That's part of our, that's part of our

fingerprint of our business, is that.

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I set out what I set out to do

what I wanted to do to, to do this.

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I was intent on not reproducing

something that's already been done.

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Mm.

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Mm-hmm.

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To me, that is lame, right?

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That's right.

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It is flattery at best.

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Laziness at worst.

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At worst.

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But you know, you can do better

by applying yourself and just

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thinking a little bit differently

and doing what you like, you know,

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making the product that you like.

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Maybe it'll be a commercial hit,

maybe it won't, but at least you've

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made something that you like and

enjoyed and maybe perfected it to a

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degree that you really, really enjoy.

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Yeah.

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Like the old money, I really like

that wheat whiskey to, to this day,

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maybe there's a few others that are

making it kind of like wheat do.

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Mm-hmm.

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But we really stand apart for that

and, and it's flattering when I

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see other people making it as well.

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Right.

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Or five grain bourbon

or, or things like that.

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Or making a or targeting a, a,

a, a rye out of a, a fragrant

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grain like our, like rye.

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It, it's, it is, it's, it's flattering

to presume that they are copying

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you, but in all reality, right.

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How many ideas are on God's green earth?

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Right.

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True.

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Because I can't claim No.

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And all of them people

could not, you know?

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Materialize them out

of out of thin air too.

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But, but it, it's nice to be, it's

nice to have a direction that is is

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different, is different because then

we have something to talk about, right?

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People, we don't just have a, you

know, anodyne a vodka that doesn't

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taste like anything, or we don't have

a, a bourbon that tastes like pain.

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You know, we have, we have different,

we have different products that taste.

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The way they do.

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For a reason.

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Tyler: Yeah, for a reason.

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So I heard the rye that you guys use has

a specific story behind it as well too.

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David: Wow.

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That was something that I

really, I cottoned onto when

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I came to understand it.

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More so the, the, the Rye

is an interesting grain.

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It's a black seaho rye.

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It's grown on Anesto Island.

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:

It is, it came to us by this, this

organization called The Arc of Taste.

427

:

The arc of South Carolina Arc of Taste

is a a, an organization that seeks to

428

:

bring back, bring back organisms that

were thought to be lost to posterity.

429

:

Oh wow.

430

:

So every year they'll release,

they'll grow a new row crop, maybe

431

:

a new fruit, maybe a new, a new a

cereal grain or something like that.

432

:

A variety that hasn't

been seen for a while.

433

:

Maybe it's a commercial hit, maybe

it's a flop, but at least it's back

434

:

in the mix and people can explore it.

435

:

Tyler: Right.

436

:

David: It's, it's, it's something

that you have to watch carefully

437

:

and closely for, but it is.

438

:

It's very carefully accomplished.

439

:

It's very carefully accomplishes

geneticists from Clemson

440

:

University that work on it.

441

:

There's food historians from

Clemson University work on it.

442

:

Geez, there's a lot of

brain power going into it.

443

:

So it's flattering to be included into it

and and and to get to see their product.

444

:

Right.

445

:

To consume their product.

446

:

Right.

447

:

And so, a few years ago, band,

many years ago, they brought this

448

:

black seashore ride back from.

449

:

Seeming extinction.

450

:

It's not a dominant variety of variet.

451

:

So if you planted it next to a Booy,

the abruzzi would just take out Oh yeah.

452

:

And so it, they grew, they, they, they

grew a seed bank, handed out that seed

453

:

bank to a number of different farmers.

454

:

We got the first iteration of seed Oh wow.

455

:

Or a rye that was grown and maybe I got

about a thousand, maybe:

456

:

it, about two seed bins worth Anyway, so.

457

:

When I got it, you know, opened it up and

I was like, oh, peppercorn, pumpernickel.

458

:

Oh wow.

459

:

Bin.

460

:

And of course, you know, you get

rice start making rye whiskey, right?

461

:

Yeah.

462

:

And so that, that was

off to a running Gallup.

463

:

And it was so rich when it was, when

it was mashed, it was robust, smelly.

464

:

I mean, beautiful

pumpernickel smells to it.

465

:

It was amazing.

466

:

And then when I distilled it.

467

:

For a whiskey, it was so pepper forward.

468

:

Oh, okay.

469

:

And it was really, really remarkable.

470

:

And the characteristics and the

congeners that were being discovered

471

:

by really carefully distilling it

and getting our cuts just right.

472

:

So, I thought, you know, maybe

I by that, by, at that time,

473

:

I, I wasn't making a vodka.

474

:

Right.

475

:

I wasn't making a vodka

and I was waiting, I.

476

:

For the right inspiration to come.

477

:

Before I made a vodka, we've

got, you know, a vodka column.

478

:

We can make it, it's not a problem.

479

:

Yeah.

480

:

I was waiting for the right inspiration

and so I thought, this is great.

481

:

And so I took one of the mashes

that I had going, I said, I'm

482

:

gonna make a vodka outta this.

483

:

I'm not gonna make a

whiskey moving a vodka.

484

:

And so I made a vodka out of it and it

was as different, different, different,

485

:

different, different, different,

really, really interesting in that.

486

:

The, the vodka that we've been

accustomed to as consumers in America

487

:

is right European style, you know,

tasteless, more or less odorless.

488

:

Tyler: Yeah.

489

:

David: You know, slides past your

palate unless someone puts a little

490

:

invert sugar in it, and then it's,

491

:

Tyler: yeah, it's

492

:

David: a little bit creamier.

493

:

But this was creepy to the palate.

494

:

This was, this was coco nib caramel.

495

:

I mean, really fascinating vodka.

496

:

And I thought this.

497

:

Ultimately, I feel strongly about this.

498

:

Yeah.

499

:

I'm ready to be.

500

:

I'm ready to be wrong,

and I probably will be.

501

:

It won't be the first time in my

life, but I'm ready to be wrong.

502

:

I feel that as consumers start to

mature, you know, they've matured

503

:

a great deal in the whiskey space.

504

:

Yeah.

505

:

And now they'll mature in the

rum space and the tequila space.

506

:

You know, as soon as the market gets

hold and starts to explore everything

507

:

that's being offered to them, they'll

settle into things that convey.

508

:

More than just the contents of the bottle.

509

:

Tyler: Right.

510

:

I think you're on the right

path with that too though.

511

:

'cause even you can kind of see it

in the opposite spectrum, right.

512

:

With everyone exploring

the non-alcoholic space.

513

:

So if you're willing to go past even

the alcohol part and just looking for

514

:

something different out there in the

marketplace, at some point it's gonna hit

515

:

vodka, or at least I would think anyway.

516

:

Yeah.

517

:

David: Or at least a, a

vodka that has a terroir.

518

:

Tyler: Right?

519

:

Yeah.

520

:

David: And, and that's,

that's the case here.

521

:

It's a, a beautiful r vodka.

522

:

Not many people make arrived.

523

:

Vodka.

524

:

It's hard to bake, right?

525

:

It's hard to make.

526

:

It's, it, the, the rye mash will

expand in your, in your kettle.

527

:

Tyler: Oh, okay.

528

:

And then

529

:

David: try to escape into the column.

530

:

So you have to Oh, interesting.

531

:

Have to take, take measures to

keep the, the foam under control.

532

:

Lots of gluten in it.

533

:

So, it's a little bit of a

harder product to manufacture.

534

:

And so it's a little bit

of a slower distillation.

535

:

Now, rye by weight will have less

sugar in it to say corner wheat.

536

:

Oh, okay.

537

:

So your yield's gonna be lower.

538

:

Per run.

539

:

So you're, you're, you're dealing

with a lot of negatives from the jump,

540

:

a lot of excuses why not to do it.

541

:

Right.

542

:

Why not to even explore in that direction.

543

:

And so, you know, if you, if you have the

patience, if you, if you want to explore,

544

:

if you want to make some mistakes, right?

545

:

Right.

546

:

I'm ready to make some mistakes.

547

:

You wanna make some mistakes

and learn something.

548

:

Then it's, it's an interesting, it

was an interesting path for me to

549

:

Tyler: take.

550

:

Yeah.

551

:

So we kind of brushed past the

question I was gonna ask you too.

552

:

'cause after I was looking at what

you guys are making back there and

553

:

the order of which it came out.

554

:

So you guys kind of did

the opposite, right?

555

:

Correct.

556

:

So typically it's the vodka and

gins that are coming outta here.

557

:

First, you came out with

the whiskey first, correct?

558

:

Correct.

559

:

How did that happen?

560

:

And kind of, yeah.

561

:

How were you able to.

562

:

I guess as, as they would say

in the business, pay the bills.

563

:

Right.

564

:

Pay the bills.

565

:

Be before before the whiskey came out.

566

:

Indeed.

567

:

David: So the, the pay in the

bills part, really the fundamental

568

:

to it is mining your cash flow.

569

:

Tyler: Yeah.

570

:

Is

571

:

David: really just getting your expenses

on the floor as low as you can get it.

572

:

You know, really what mind your cash

flow carefully and make prudent steps.

573

:

I had seen so many people I.

574

:

In the beginning of their distill,

their distilling, your, sorry,

575

:

their distillery trajectory.

576

:

You know, presume that they

were gonna sell, you know,

577

:

5,000 cases in the first year.

578

:

Mm mm-hmm.

579

:

In rural North Carolina or whatever.

580

:

The reality is quite different.

581

:

And so your go-to market path has

to satisfy something that will

582

:

at least get you some traction,

get your products moving.

583

:

Draw some, some adherence to the brand.

584

:

And so that means, again, doing something

different, doing something bolder for

585

:

us, it was, it was a product called Blue.

586

:

Tyler: Blue.

587

:

Oh, okay.

588

:

David: So the product was a blend of,

of of 50 50 mix of a 6-year-old bourbon

589

:

and that we did not make obviously.

590

:

Right.

591

:

Yeah.

592

:

6-year-old bourbon and

our new wheat whiskey.

593

:

Tyler: Together.

594

:

Oh, okay.

595

:

David: So we would take those in

equal parts, marry them together,

596

:

and then put 'em in a barrel

for six months, eight months.

597

:

Right.

598

:

I'd say you had an interesting,

an really interesting product that

599

:

came that had that, that was really,

had some remarkable, had some

600

:

remarkable effects on your palate.

601

:

Some new whiskey, but it was wheat

whiskey, so it wasn't so edgy as Right.

602

:

Yeah.

603

:

Sort of bourbon that was new.

604

:

And then you had a nice mature 6-year-old

bourbon that was really, really delicious.

605

:

And then together those things

made some so, and, and proofed up.

606

:

It was really a re it

was a wonderful product.

607

:

Yeah.

608

:

That lasted about two years.

609

:

Un you know, we were making

that at the same time, making

610

:

bourbon and laying it up.

611

:

Oh, okay.

612

:

Yeah.

613

:

Making bourbon and, you know,

aging whiskey and laying it up.

614

:

They're probably in there,

probably in the back office.

615

:

Maybe everyone's asleep in the back.

616

:

Yeah, sounds like it.

617

:

All right.

618

:

So, what what we did then was we also had.

619

:

Or Virgin wheat whiskey.

620

:

It was a wheat whiskey,

just white whiskey.

621

:

Oh, okay.

622

:

And it, it went well

in the cocktail format.

623

:

Hmm.

624

:

But as for new whiskeys, you know,

generally you don't want to go

625

:

with a new bourbon, obviously.

626

:

You're right.

627

:

Yeah.

628

:

Experienced enough to know that.

629

:

So the wheat whiskey was on the,

you know, the front edge of New, of

630

:

new Whiskey, but definitely did not

pursue the sentiment of Moonshot.

631

:

Right, right.

632

:

Unaged, deliberately unaged kind

of more aggressive product, which.

633

:

Didn't do that.

634

:

And so that's what we did.

635

:

We did the blue, we did the wheat

whiskey to launch and then rode those

636

:

out for a couple of years, kept the cash

637

:

Tyler: right

638

:

David: under control focused on

our local market, and then kind

639

:

of increased our trajectory from

640

:

Tyler: there.

641

:

That's awesome.

642

:

Yeah.

643

:

So that, that's pretty quick growth

then going from just kind of doing

644

:

it on your own for the first like

two years or so, and then to now?

645

:

12 years later from those first

two being in 18 different states.

646

:

Right.

647

:

So that's pretty impressive.

648

:

David: Yeah.

649

:

It's, it's hard man.

650

:

It's, every day's a fight.

651

:

Every market's a fight.

652

:

It, it, it, it is, it, it's not

something that you can stop.

653

:

Right.

654

:

But you can't say, I'm just gonna

take the month off and just let the

655

:

Tyler: Right,

656

:

David: you know, our, our retail partners,

our wholesale partners, they need to.

657

:

You know, they need to be

reminded while you're relevant.

658

:

They need to be reminded of

your product and its qualities.

659

:

Yeah.

660

:

And, and so, you know, it's

just, it just doesn't stop.

661

:

Unfortunately.

662

:

It doesn't stop.

663

:

Tyler: Exactly.

664

:

So outside of South Carolina,

what's your next largest market?

665

:

Georgia's our next market, Georgia.

666

:

Okay, that makes sense.

667

:

Yeah.

668

:

David: California's picking up.

669

:

Tyler: Oh, really?

670

:

Okay.

671

:

So you're all the way out in California?

672

:

Yeah,

673

:

David: I don't sleep on California.

674

:

They love our Carolina cream.

675

:

Tyler: Oh, that's awesome.

676

:

But

677

:

David: it's a giant, I mean.

678

:

When you, when you consider South

Carolina is our biggest market.

679

:

Our, our, our highest volume market.

680

:

I think we might be the highest

volume seller in the state.

681

:

Oh, wow.

682

:

Georgia's number two and then, and

then California's picking up fast.

683

:

But when you consider the size of

the market, I mean, Metro Atlanta,

684

:

Metro Atlanta and Georgia is larger

than the South Carolina market.

685

:

Tyler: Oh, wow.

686

:

Yes.

687

:

That's amazing.

688

:

David: Massive, massive, massive market.

689

:

And, and it's very competitive market.

690

:

It's very, very and competitive market.

691

:

What I see other people see, so they're,

you know, they're gonna attack it.

692

:

Yep.

693

:

California, like one market

in California is as big as all

694

:

of Georgia, so that's amazing.

695

:

Yeah.

696

:

If you're in three, you

know, larger towns Yeah.

697

:

Your, or larger, larger metro

areas, that's a lot to work with.

698

:

Right.

699

:

That is a mammoth amount of stuff to work.

700

:

With.

701

:

And so, yeah, you gotta put

it in perspective and put it

702

:

in scale and be ready to act.

703

:

Right.

704

:

You know, packaging matters.

705

:

You're not gonna, you're not

gonna service 18 markets with

706

:

a, you know, a hand fill line.

707

:

It's gotta be true.

708

:

Yeah.

709

:

High speed pack line, or it's

not, you're not gonna make it.

710

:

Right.

711

:

You're gonna have 10 people on the pack

line and they're gonna be screaming at you

712

:

for, you know, for making 'em do the work.

713

:

Tyler: True.

714

:

So, just 'cause a lot of our

listeners are in North Carolina.

715

:

Are you in North Carolina yet?

716

:

David: We are.

717

:

I.

718

:

We're in we're on special order at

North Carolina for some Oh, okay.

719

:

For some odd reason.

720

:

North Carolina, once, once our product,

they do consume a lot of our product.

721

:

Tyler: Yeah.

722

:

David: But they insist that we are

special order, which is very unusual.

723

:

Tyler: It is unusual, yeah.

724

:

Considering

725

:

David: how long we've been selling

in North Carolina, how much we've

726

:

been selling in North Carolina.

727

:

That might be my number four state anyway.

728

:

They pay a premium for being a

special order product for me.

729

:

I don't mind.

730

:

But the, the consumers take it now, we,

because North Carolina will not let us

731

:

get into their regular a, b, C system.

732

:

Mm-hmm.

733

:

And their regular bailment a, b, C system

we say we're not, we're not going to apply

734

:

any marketing dollars to your market.

735

:

Tyler: Ah, okay.

736

:

Yeah.

737

:

We're

738

:

David: not gonna, we're not gonna

ourselves invest in your retail

739

:

system if you won't take the time.

740

:

To invest in us as a brand,

even though we have a decade of

741

:

track of track record together.

742

:

Right.

743

:

Which is mind boggling.

744

:

But truth be told, the control states,

North Carolina, Virginia, others Right.

745

:

Are easily the, the, the

worst markets to deal with.

746

:

Yeah.

747

:

The most difficult, most

expensive, least performing, you

748

:

know, underserving the public.

749

:

It's, it's a, it's a.

750

:

It's a, it's a remarkable circumstance

in that the states maintain or

751

:

able to, the public allows the

state to maintain these systems.

752

:

Knowing what I know about the three

tier system in general, and then

753

:

state specifically, if I lived

in a state that had a three tier

754

:

state, I would probably pick it.

755

:

You know, the a, b, C

office every, every day.

756

:

Oh.

757

:

With, you know, go, go pound sand.

758

:

Go, go get, go, get stuff.

759

:

This is the worst circumstance.

760

:

And, and, and just to put it in

perspective, how, how inefficient and how,

761

:

how under serving it is to the public.

762

:

Mm-hmm.

763

:

You'll have the lowest

variety of products available.

764

:

Yep.

765

:

You will have the highest

retail prices imaginable.

766

:

Take for example, our Carolina cream,

our most popular product in South

767

:

Carolina, the MSRP is like 1999.

768

:

You could find it for 2199.

769

:

Yeah.

770

:

At a store that may, you know, may

seek to expand their, their margins.

771

:

In North Carolina,

you'll see it for 32.99.

772

:

Tyler: Oh wow.

773

:

David: In Virginia,

you'll see at 4 36 0.99.

774

:

Tyler: That's incredible.

775

:

David: Remarkable.

776

:

Remarkable.

777

:

And.

778

:

It's, it, it's, you know, it, it's

something to behold, something

779

:

Tyler: to be.

780

:

Yeah.

781

:

So you did mention the, the bourbon

cream, so I heard that's pretty good too.

782

:

So I was actually at a

restaurant before I came here.

783

:

I saw they had your spirits up there.

784

:

I.

785

:

And the bartender behind the bar was like,

Hey, what do you know about six and 20?

786

:

And she was like, well, actually,

we're supposed to be having a

787

:

tour there in a couple weeks.

788

:

And like went through us.

789

:

And she was like, but let

me tell you, I went there.

790

:

They have amazing cocktails and

their bourbon cream is to die for.

791

:

Yeah, that's right.

792

:

So I knew I had to ask

What the bourbon cream.

793

:

That's

794

:

David: right.

795

:

That's a, that's a, that's our,

that's our big prize product.

796

:

Did much better than I thought it would.

797

:

Right, right.

798

:

Yeah.

799

:

Right.

800

:

It is a.

801

:

It was interesting in development,

you know, approaching the product

802

:

from a distiller's perspective

was the wrong perspective.

803

:

It's a food product.

804

:

Tyler: You have to attack

805

:

David: it like it's a food

'cause it's real cream.

806

:

Right.

807

:

And and that was, that was interesting.

808

:

I had, I had some experience

with, with cream from my youth.

809

:

I, I worked on, I worked in

a cooperative extension farm.

810

:

All summer, every summer when I was a kid.

811

:

Oh, wow.

812

:

And that they had a dairy there, so

I came to understand dairy operations

813

:

and creamies and stuff like that.

814

:

And so that little bit of knowledge

that I had milking cows twice a

815

:

day was effective and, and helping

816

:

Tyler: very nice product

the way it's, yeah.

817

:

So when I was also looking at the,

the product that you have available

818

:

right now, because I, I understand

the rye was very popular indeed.

819

:

And flew off the shelves.

820

:

David: Indeed, indeed.

821

:

Yeah.

822

:

We, you know, we'll do a bottling again.

823

:

It's gone

824

:

Tyler: immediately.

825

:

That's incredible.

826

:

Yeah.

827

:

That's a good problem to have.

828

:

Yeah.

829

:

But between the old money and the

five grain, what are the two main

830

:

differences between those two?

831

:

David: So when you think of, when you

think of the individual grains that make

832

:

up of a whiskey now the whi whiskeys.

833

:

When we do a tasting, for

example, let me back up.

834

:

I'm gonna climb up to 30,000 feet.

835

:

Yeah.

836

:

I'm a linear think here.

837

:

You don't have to bear with me.

838

:

No problem.

839

:

So, when I think, when I, when I look at

whiskeys from a 30,000 foot perspective,

840

:

the wi, the f the individual flavors,

the, the, the, the, the palate experience,

841

:

the mouth feel, the finish, everything.

842

:

These are all determined by the variety

of grains and the comp and the, not

843

:

just the variety of grains, but the.

844

:

Ratios of, of grains together, the, so

the makeup of the mash bill that will

845

:

determine the, the, the characteristics,

the primary characteristics

846

:

of the spirit, not the total.

847

:

I mean, the barrel finish

is gonna be 50%, right?

848

:

Mm-hmm.

849

:

So the, the grain makeup and, and

the congeners that are captured from,

850

:

from the fermentation process and

then isolated during distillation.

851

:

Are going to give you the flavors

that you're, that you're experiencing.

852

:

Tyler: Okay?

853

:

David: So, the ratios of grains

will determine the different cogens

854

:

that you'll, that you'll get.

855

:

How they're captured in

installation is, is critical.

856

:

And then the strength at which the

spirit is conveyed to the customer

857

:

will determine which ca really,

which cogent stand above others.

858

:

Some are more effective at lower proof,

some are more effective at higher proof.

859

:

Tyler: Oh, okay.

860

:

Or

861

:

David: more pronounced, I

should say, more pronounced.

862

:

Interesting.

863

:

As a, as a consequence or five grain

bourbon, because it has five grains,

864

:

it's going to have real panoply

of congeners that you can expect.

865

:

So it is going to be a very

complex spirit on your palate.

866

:

It's gonna have a ton of

flavors on your palate.

867

:

It.

868

:

Which, if I'm a whiskey consumer and

I'm a bourbon consumer and I want

869

:

something that's different, oh, well

this is a very complex spirit, right?

870

:

It's not a an MGP derived spirit

where it's very linear or I'm very

871

:

accustomed to it, so it's or five

grand's gonna be more complex.

872

:

It's gonna be proofed up.

873

:

So those complexities are gonna

stand out apart from one another.

874

:

Conversely, are.

875

:

Old money.

876

:

Our wheat whiskey is made with just

malt and wheat, soft red winter wheat.

877

:

And so when you have it, it's gonna be

a lot, a lot softer, a lot more honey.

878

:

Bunches of oats.

879

:

Yeah, a lot.

880

:

The tannins from the barrel are gonna pop

a little bit, but not be too astringent

881

:

like scotch, but you're still gonna get

'em there 'cause it's a delicate whiskey.

882

:

Right.

883

:

And, and so it's going to have

some nice graham crack, graham ery

884

:

taste to it without the sharpness.

885

:

Tyler: Yeah.

886

:

David: And so, interestingly enough,

the wheat flavor, the, the, the,

887

:

some of the cos that you're gonna

find from the wheat distillation.

888

:

Or isolated are, are gonna make the

flavor adhere or stay with you longer.

889

:

Tyler: Okay.

890

:

So the

891

:

David: finish is gonna be tremendously

long, even if it's a lower proof

892

:

Tyler: right?

893

:

It's

894

:

David: gonna be high in your palate,

it's gonna be long on your palette.

895

:

It'll linger for a long time.

896

:

The five grand bourbon isn't gonna

linger nearly as long, even though it's

897

:

a higher proof as the wheat whiskey.

898

:

Ah,

899

:

Tyler: interesting.

900

:

That's

901

:

David: something that I enjoy.

902

:

A great deal normally will sample people.

903

:

The product and say, try

the wheat whiskey first.

904

:

Try the bourbon next to it.

905

:

And they'll say, oh, well I enjoyed 'em

both, but I can still taste the, the

906

:

wheat whiskey after I've had the bourbon.

907

:

Like, yes, right.

908

:

Yeah.

909

:

It'll stay with you.

910

:

Tyler: That's even something I

noticed with the Manhattan too.

911

:

I was like, I can just

feel the taste longer.

912

:

Yeah.

913

:

That's interesting.

914

:

I didn't realize there was, or

what the science was behind it

915

:

David: rather, but these are some

of the, these are some of the

916

:

effects that we seek to convey,

917

:

Tyler: right.

918

:

David: The product, hopefully I can

get, I can speak to enough people

919

:

to have that effect noted, right?

920

:

Say, oh, I get what you're

trying to accomplish here.

921

:

Right?

922

:

This is great, this is great.

923

:

Sometimes they'll stumble into it

themselves, although it's not often

924

:

the case, but it's, it's it's,

it's where your art, meat science.

925

:

Tyler: Right.

926

:

So when you were coming up with the

cocktail menu, was that you or do you

927

:

have a bar manager that takes care of it?

928

:

That is

929

:

David: entirely our, our bar team.

930

:

Okay.

931

:

Entirely our bar team.

932

:

I, I enjoy creative people creating

933

:

Tyler: Ah, yeah.

934

:

David: Right.

935

:

And so in a, in a creative space

where I get to create something.

936

:

You wanna foster creativity with with

the rest of your team members, whether

937

:

it's on our, our food menu or the

bar menu, it's, we really encourage

938

:

that creativity and not just in the

products that we, the products, the

939

:

distilled products that we make.

940

:

But you know, if you look at our simple

syrups and our cocktail additions, right?

941

:

And all the components to

it will make 'em all here.

942

:

So it's fascinating.

943

:

The reductions and simple

syrups that they'll make and

944

:

infusions that they'll make.

945

:

It's pretty cool to see.

946

:

Tyler: That was the first

thing I noticed too.

947

:

'cause that's, that's always the first

thing I look at when I look at behind

948

:

a bar is like, what is made in-house?

949

:

And I was like, everything

is made in-house here.

950

:

It's made in.

951

:

I was like, there is nothing that you

buy at a store in here, which is amazing.

952

:

David: Yeah.

953

:

They'll even pre-cook the bacon.

954

:

Oh wow.

955

:

Right.

956

:

For the BLTs.

957

:

Tyler: Yeah.

958

:

David: And they'll, and

it's not bacon, it's.

959

:

Bacon, like a quarter

of That's legit bacon.

960

:

Yeah.

961

:

So they got that stuff fried in here.

962

:

I'm like,

963

:

I'm gonna eat all, I'm gonna eat

all this bacon if I stick around.

964

:

Tyler: That's awesome.

965

:

But

966

:

David: it is, it, it again, it,

it is something that if you wanna,

967

:

if you want to foster something

different, you have to foster

968

:

creativity and you have to let people.

969

:

Make mistakes and make things that

I, I'm now, truth be told, those,

970

:

there's some things where I'll say,

mm, we're not doing that, right?

971

:

Yeah.

972

:

We're not doing that.

973

:

Not my, not my self welfare.

974

:

Right?

975

:

But that is the extremely rare

exception and that usually involves raw,

976

:

Tyler: right.

977

:

True.

978

:

David: No, no, no.

979

:

Tyler: So, so unfortunately my

co-host wasn't able to make it today.

980

:

I will ask his famous last or

second to last question, and that

981

:

is, how would you define success?

982

:

David: Ooh.

983

:

Okay.

984

:

You know, there are, there

are, in my estimation, action,

985

:

so many easy definitions

for success, right?

986

:

Notoriety.

987

:

Financial achievement

recognition from your peers.

988

:

That's not notoriety, but

recognition from your peers.

989

:

Recognition from your subordinates, you

know, recognition from your community.

990

:

There's so many, there's so many

components for definition for success,

991

:

but for me, me individually, I have

in my mind a set point for success.

992

:

Hmm.

993

:

For the varied things

that I'm trying to do now.

994

:

Another way that I'm a very linear

person, this is shameful to consider,

995

:

is that I don't have a global

tar global definition of success.

996

:

My definition of success

is always task oriented.

997

:

Task oriented.

998

:

Yeah.

999

:

And.

:

00:38:53,310 --> 00:38:58,200

That is principally because,

and this is jumping back to the

:

00:38:58,200 --> 00:39:00,630

first question of I'm a problem.

:

00:39:00,630 --> 00:39:01,830

I like problem solving.

:

00:39:02,025 --> 00:39:02,375

Right?

:

00:39:02,380 --> 00:39:02,670

Right.

:

00:39:02,850 --> 00:39:08,010

And so all of the problems that I

have to deal with don't have one

:

00:39:08,010 --> 00:39:11,940

specific final conclusion of fin.

:

00:39:12,030 --> 00:39:14,610

You know, the curtain

falls and there it is.

:

00:39:14,985 --> 00:39:15,615

It is.

:

00:39:15,615 --> 00:39:20,445

I'll always have problems and challenges

I love to get my teeth into, and so

:

00:39:20,745 --> 00:39:27,375

consequently, my definition of success

will be incremental understanding.

:

00:39:27,375 --> 00:39:29,025

Maybe I solved the

problem, maybe I didn't.

:

00:39:29,025 --> 00:39:32,415

Right, but I came to understand it, or

maybe I didn't come to understand it.

:

00:39:32,415 --> 00:39:33,135

That's a failure.

:

00:39:33,195 --> 00:39:33,465

Right?

:

00:39:33,495 --> 00:39:33,735

Right.

:

00:39:33,735 --> 00:39:33,825

Yeah.

:

00:39:33,825 --> 00:39:36,915

Maybe I came to understand it and I'm

not equipped to solve that challenge.

:

00:39:38,145 --> 00:39:40,185

But I figured out who

could and who would, and I.

:

00:39:40,455 --> 00:39:41,595

So we got exactly, yeah.

:

00:39:41,595 --> 00:39:41,805

Success.

:

00:39:41,805 --> 00:39:45,045

Eventually maybe I figured it

out and maybe I attacked it and

:

00:39:45,045 --> 00:39:47,625

got it on the first try and it

was a roaring raging success.

:

00:39:47,985 --> 00:39:49,095

So you get my point, right?

:

00:39:49,125 --> 00:39:49,965

Is it It is.

:

00:39:50,025 --> 00:39:56,155

It is for me, individual task

achievement, understanding comprehension.

:

00:39:57,055 --> 00:40:01,645

Maybe, maybe overcoming them,

maybe succeeding, maybe maybe

:

00:40:01,755 --> 00:40:04,815

blowing out the competition and

those things as a competition.

:

00:40:04,815 --> 00:40:06,345

I shouldn't consider it like that.

:

00:40:06,525 --> 00:40:07,755

I don't, I don't look as my success.

:

00:40:07,755 --> 00:40:11,155

I don't, I try not to keep a,

a, a metric against other people

:

00:40:11,155 --> 00:40:12,295

as a measurement of success.

:

00:40:12,700 --> 00:40:12,850

Right.

:

00:40:12,850 --> 00:40:12,910

Yeah.

:

00:40:12,910 --> 00:40:18,280

Which for me is mostly intro introverted,

more, more internally oriented.

:

00:40:18,700 --> 00:40:19,060

Tyler: Yeah.

:

00:40:19,060 --> 00:40:19,930

David: Does that, does that,

does that make any sense?

:

00:40:19,960 --> 00:40:20,590

Tyler: It does, yeah.

:

00:40:20,590 --> 00:40:22,630

Actually, that's a really good

way of put putting it too, just

:

00:40:22,630 --> 00:40:26,050

because that's probably the way

that I have always seen success too.

:

00:40:26,050 --> 00:40:29,050

But, but I've never really had a

way of putting into words, so I

:

00:40:29,050 --> 00:40:30,580

think that makes a lot of sense too.

:

00:40:30,580 --> 00:40:34,780

Like, for instance, our podcast,

we, we purposely don't do too many

:

00:40:34,780 --> 00:40:38,260

advertisers on it 'cause it's,

it's a labor of love for us that we

:

00:40:38,260 --> 00:40:40,000

enjoy doing as a passion project.

:

00:40:40,480 --> 00:40:44,350

And we don't want anyone coming

into us and being like, Hey, I

:

00:40:44,350 --> 00:40:47,080

know you're not gonna get a lot

of views on doing this thing.

:

00:40:47,455 --> 00:40:50,305

So we don't want you to do that if

we want to interview that person.

:

00:40:50,365 --> 00:40:50,455

Right?

:

00:40:50,665 --> 00:40:53,875

So like, I have, my metric for success

is completely different for this

:

00:40:53,875 --> 00:40:56,725

than what my, my day job is, right?

:

00:40:56,785 --> 00:40:59,425

So like that's completely

different metric of success.

:

00:40:59,425 --> 00:41:02,535

So I think you put in perfect

words from what I've always felt

:

00:41:02,535 --> 00:41:04,365

too, but never how to explain it.

:

00:41:05,085 --> 00:41:06,195

So I appreciate that.

:

00:41:06,195 --> 00:41:06,765

It's the little,

:

00:41:06,765 --> 00:41:08,025

David: it's the little battles in life,

:

00:41:08,265 --> 00:41:08,625

Tyler: right?

:

00:41:08,625 --> 00:41:08,955

Right.

:

00:41:09,450 --> 00:41:12,600

And then, so one of my final questions

is since we look forward looking

:

00:41:12,600 --> 00:41:15,300

at success, looking backwards,

if you were to tell your younger

:

00:41:15,300 --> 00:41:16,860

self one thing, what would it be?

:

00:41:22,050 --> 00:41:24,840

David: Oh, it's so easy.

:

00:41:25,260 --> 00:41:26,940

Hindsight is so easy, right?

:

00:41:27,210 --> 00:41:27,750

Oh, man.

:

00:41:28,680 --> 00:41:35,640

You know, in, in all the things that we

do, all the projects that we undertake.

:

00:41:35,995 --> 00:41:41,995

We often discount what we can

do or what we can summon forth.

:

00:41:41,995 --> 00:41:48,025

As individuals, we often feel the

need to have a people with us to

:

00:41:48,025 --> 00:41:50,725

try to break, break, break a trail.

:

00:41:50,755 --> 00:41:51,265

Right, right.

:

00:41:51,595 --> 00:41:54,055

The reality is that you don't need that.

:

00:41:55,015 --> 00:41:55,675

You don't need that.

:

00:41:55,705 --> 00:41:56,185

Yeah.

:

00:41:56,245 --> 00:41:56,545

You can.

:

00:41:56,545 --> 00:42:00,835

You can advance on your own, succeed

and fail, but at least you can do

:

00:42:00,835 --> 00:42:04,705

it on your own and you can be, you

can be responsible to yourself and.

:

00:42:05,005 --> 00:42:09,385

And, and then as you progress, if

you need to bring, need to bring

:

00:42:09,385 --> 00:42:13,585

in individuals to help you move

forward, then that's the best course.

:

00:42:13,585 --> 00:42:13,675

Right?

:

00:42:13,675 --> 00:42:19,225

But to start the expedition with

people that, you know, a assuming

:

00:42:19,225 --> 00:42:22,855

that you need to have them with you

is, is a mistake in my estimation.

:

00:42:23,305 --> 00:42:26,635

Tyler: Yeah, that's really good

because that you always hear

:

00:42:26,635 --> 00:42:29,395

the, the popular quote, right?

:

00:42:29,605 --> 00:42:30,955

If you want to go fast, go alone.

:

00:42:30,955 --> 00:42:32,575

If you want to go Fargo with others.

:

00:42:32,965 --> 00:42:34,645

But I think you kinda

bring up a good point.

:

00:42:34,900 --> 00:42:39,700

So in order to start fast to get to

where you need to go, probably better

:

00:42:39,700 --> 00:42:42,010

to go ahead and kind of cut the trail.

:

00:42:42,010 --> 00:42:42,100

Right?

:

00:42:42,310 --> 00:42:46,300

And then when you realize there's

some hurdles and obstacles to start

:

00:42:46,300 --> 00:42:47,440

bringing those other horsemen,

:

00:42:47,710 --> 00:42:49,600

David: that's, that's,

that's from my experience.

:

00:42:49,600 --> 00:42:49,900

Yeah.

:

00:42:49,930 --> 00:42:50,410

Tyler: Yeah.

:

00:42:50,410 --> 00:42:50,411

Yeah.

:

00:42:51,070 --> 00:42:54,850

David: It's, it's been, yeah,

it's been enlightening for me.

:

00:42:54,850 --> 00:43:00,700

Now I, this, this is, by the way,

I'll I don't wanna take credit as is.

:

00:43:00,760 --> 00:43:02,445

This is an original idea I.

:

00:43:02,445 --> 00:43:04,495

I read this 15 years ago.

:

00:43:04,885 --> 00:43:05,395

Tyler: Oh, okay.

:

00:43:05,395 --> 00:43:05,695

Yeah.

:

00:43:05,695 --> 00:43:05,845

David: Right.

:

00:43:05,905 --> 00:43:09,535

And I, I read this and

I was like, discount.

:

00:43:10,645 --> 00:43:10,825

Right.

:

00:43:11,005 --> 00:43:12,285

But it was, it was true then.

:

00:43:12,285 --> 00:43:12,855

It's true now.

:

00:43:13,005 --> 00:43:13,215

Yeah.

:

00:43:13,485 --> 00:43:13,785

Tyler: Yeah.

:

00:43:13,815 --> 00:43:14,475

Makes sense.

:

00:43:15,315 --> 00:43:16,065

I really appreciate it.

:

00:43:16,065 --> 00:43:18,705

We are coming up on our time and we wanna

be respectful of your time as well too.

:

00:43:18,705 --> 00:43:22,945

So, thank you so much for inviting me

in here and letting us sit down for

:

00:43:22,945 --> 00:43:26,875

a while to, to hear a little bit more

about your story and I'll get some more

:

00:43:26,875 --> 00:43:29,985

footage around here so everyone can see

what it looks like and, I look forward

:

00:43:29,985 --> 00:43:31,335

to tasting a few more of your spirits.

:

00:43:31,335 --> 00:43:31,665

David: Wonderful.

:

00:43:31,725 --> 00:43:32,325

Thank you again.

:

00:43:32,325 --> 00:43:32,745

Thanks for coming.

:

00:43:32,745 --> 00:43:33,255

Yeah, thank you.

:

00:43:33,255 --> 00:43:33,825

Appreciate it.

:

00:43:34,185 --> 00:43:34,635

Tyler: Cheers.

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