0:00 Intro
1:39 Old Fashioned Cocktail
2:16 Welcome Mark "Bones" Carter
5:19 The History of the Old Fashioned
8:17 1856 Old Fashioned
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Aromatic Bitters
- 3 dashes of Orange Bitters
11:37 Olde English
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Earl Grey Syrup
- 3 dashes of Aromatic Bitters
13:14 Cooking Syrups
16:33 1964 Old Fashioned
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Black Walnut Bitters
- 1 dash of Chocolate Bitters
20:15 Westown Classic
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Rootbeer Rum Syrup
- 3 dashes of Molasses Bitters
21:12 Kyle hates rootbeer
22:27 16 Charlie 22
28:02 Favorite Old Fashioned
29:42 Rickhouse Proof version
30:01 Secret Menu
33:30 Kyle being salty
©️2023 Holladay Distillery Weston, MO. Drink Responsibly. Drive Responsibly.
0:00 Intro
1:39 Old Fashioned Cocktail
2:16 Welcome Mark "Bones" Carter
5:19 The History of the Old Fashioned
8:17 1856 Old Fashioned
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Aromatic Bitters
- 3 dashes of Orange Bitters
11:37 Olde English
- 2 1/4 oz Ben Holladay Bottled-In-Bond Bourbon
- 1/2 oz Earl Grey Syrup
- 3 dashes of Aromatic Bitters
13:14 Cooking Syrups
16:33 1964 Old Fashioned
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Gomme Syrup
- 3 dashes of Black Walnut Bitters
- 1 dash of Chocolate Bitters
20:15 Westown Classic
- 2 1/4 oz Holladay Soft Red Wheat Bottled-In-Bond Bourbon
- 1/2 oz Rootbeer Rum Syrup
- 3 dashes of Molasses Bitters
21:12 Kyle hates rootbeer
22:27 16 Charlie 22
28:02 Favorite Old Fashioned
29:42 Rickhouse Proof version
30:01 Secret Menu
33:30 Kyle being salty
©️2023 Holladay Distillery Weston, MO. Drink Responsibly. Drive Responsibly.
Really, the first mention that's been dated is in the Chicago Tribune. I think it was like I forget the exact year, but it was like the late 1800s. They mentioned, you know, an old fashioned like harkening back to the way they used to make it, the old fashioned way, and that's where the name came from And it was just going back to that simple. You know the type of the cocktail And so, like those cocktails, so there's a classical bartender and kind of the OG bartender named Jerry Thomas.
Speaker 1:He was the first ever bartender to actually write down cocktails on paper. So back then no one, everyone was a guarded secret, like you know from the bartenders, like no one can know what you were making like, how you made it Like, so you had to go to that bar. But Jerry Thomas was the first one to actually start to write them down And so he wrote 13 cocktails down in his original book And then six of those were the just spirit, sugar, bitters, water, and so that's again where a lot of that old fashioned style came from And that's where the name stuck.
Speaker 2:Welcome to holiday happy hour presented by the holiday distillery in western Missouri. I'm Jordan, and we've got a few cocktails here today that we're going to talk about. So before we dive in to our podcast, Brendan, what are we drinking here?
Speaker 1:So we have all four of our old fashions on the menu currently.
Speaker 1:So we have the 1856 old fashioned and that's here And we have the old English old fashion, which is the next one, followed by our 1964 old fashioned and the Westtown classic. So we've got two Ben holiday old fashions and two of our holiday soft red old fashions. So we're going to talk all things old fashions today, kind of a little bit of history, just we're going to taste the difference. See, i can put a spin on them, all the things we're not going thirsty today.
Speaker 2:No by any means, and we also have a special guest, mr Mark Carter.
Speaker 3:Put them in the middle seat. Aka, bones, aka.
Speaker 4:Bones.
Speaker 2:We actually just I think it was Patrick just said, hey, come on down to Kyle's office. And then he walked in and there was light and library. Yeah, the Bourbon Library, which hey, check this out, bourbon Library. Let's talk about that more later, but this is Kyle's new setup. He probably there were some cool spots at the distillery before this was built, but I think Kyle's got the leading spot now.
Speaker 3:I feel like now everybody officially hates me. Like before it was like, you know, just kind of, uh, no, no, like he's, he's spoiled, he gets what he wants. But now it's like yeah, okay, yep, this is, yeah, it's over the top for you. Yeah, like they're just telling me now, at this point, yeah, for sure.
Speaker 2:You know what. It also kind of sucks for you, though, because it's so cool that everybody wants to come in here and hang out all the time.
Speaker 3:And you're like you gotta get out of my space Instead of me doing things. I mean he could be working instead. I could be.
Speaker 2:So, excuse us, Kyle, we'll be set up our things.
Speaker 3:It's fine, i guess I'll have to. What do you have on your door? Not enough, not enough, but I'll drink some old fashions.
Speaker 2:It'll be fine, yeah you'll be fine, you'll persevere. Um well, uh, back to Mr Mark Carter. Bones here. So, mark, you've been with us How long? Close to seven years Wow time flies when you're having fun. Yeah a blast So much fun. Um, Mark, I don't even know how to explain what you do. National accounts.
Speaker 5:Yep, yep. It's under my belt Sales marketing, all the things.
Speaker 2:Jack of all trades, jack of all trades Our brand engagement team. Yep.
Speaker 4:Like out there doing the things with our group of people hitting hole the big bar activations and everything too. So yeah, our handles a lot of stuff.
Speaker 5:Trying to fit in where I can get in, You know make a splash.
Speaker 2:You know, sell some, sell some bottles.
Speaker 5:I fit between you two on this couch.
Speaker 2:I mean we're going bones. That's yeah. Yeah, You fit quite nicely here with the pot squad. Um yeah, So Mark you're you know for your first time? Yeah.
Speaker 5:I'm sure you'll be back One time, one time only.
Speaker 2:Now you're going to stop returning our text messages, and now we know why. So, mark, you probably have tasted a lot of old fashions. Yeah, throughout your your span here.
Speaker 5:A fan of the old fashioned, for sure.
Speaker 2:Okay, okay. Are you more of like a classic old fashioned type of guy, or Give me the OG.
Speaker 5:Okay, i'm with you, i'll drink anything you put in front of me, but keep it simple.
Speaker 2:Or that, and I'm good Yeah.
Speaker 4:Well, that's what's fun about these two is a whole lot of what we're doing. We're trying to have like the perfect cocktail ever made is the old fashioned best cocktail ever, my personal opinion. So can you tweak it, but not like make it offensive to like what the old fashioned is, because some people just put trade in a disaster. But so if you can have a lineup of different things with different twists, which Brendan and Matt J never want to work on, it's That's where it really starts to sink in and be fun.
Speaker 2:Yeah, i agree, there's a lot of creativity you can do with such a classic cocktail, and I started actually doing some light research last night on the Google, you know, on the internet, and then I thought what am I doing? Brendan's going to know everything about this. So, brendan, tell us a little bit about the history of the old fashioned cocktail.
Speaker 1:So it really dates back to the mid to late 1800s. So cocktails were originally mainly just a spirit, sugar, bitters and usually a little bit of water too, and so it was very simple And that was just what you ordered back in. Like you know, probably mid 1800s, come to the later 1800s, you started to get more stuff like Ramuth and Absinthe and different ingredients, and people are starting to mess with more cocktails maybe some orange juice in there, some more citrus. So things started getting a little crazy And so really, the first mention that's been dated is in the Chicago Tribune. I think it was like I forget the exact year, but it was like the late 1800s.
Speaker 1:They mentioned, you know, an old fashioned like harkening back to the way they used to make it the old fashioned way, and that's where the name came from And it was just going back to that simple. You know the type of cocktail And so, like those cocktails. So there's a classical bartender and kind of the OG bartender named Jerry Thomas. He was the first ever bartender to actually write down cocktails on paper. So back then no one, everyone was a guarded secret, like you know from the bartenders, like no one can know what you were making, like how you made it like, so you had to go to that bar, but Jerry Thomas was the first one to actually start to write them down, and so he wrote 13 cocktails down in his original book, and then six of those were the just spirit, sugar, bitters, water, and so that's again where a lot of that old fashioned style came from And that's where the name stuck, and it just happened to be, you know, with whiskey or bourbon, and actually.
Speaker 1:So everyone knows, like our classic old fashioned, or most any old fashioned you just go get has an orange peel on it. Actually it was originally made with a lemon peel And the orange came because bourbon, the flavors of bourbon, play better with the orange, and so back then they used, you know, mainly rye whiskey, and rye whiskey plays better with a lemon peel. So that's why you know old school. Yeah, originally it was a lemon peel.
Speaker 2:More you know, yeah, more you know, and I feel like I did read somewhere, though, that at one point there was an old fashioned with gin which sounds Yes, you had any of those cocktails.
Speaker 1:you would have stuff like Holland Gin or Old Tom's Gin or you know whatever you had at the time, like you could make an old fashioned with any spirit of the time. It wasn't just exclusive to whiskey, bourbon, anything like that that we know today. But yeah, they would just make any of the cocktails like old fashioned, you know, with whatever spirit you wanted.
Speaker 2:So, like the style, yes, ok.
Speaker 1:Yeah, that's where it really came from, is just like the style of it And it just stuck with the bourbon.
Speaker 3:Can I be a degenerate for a minute? Yeah, please. I feel like we're talking about old fashions and nobody has picked one up I picked one up, I set it down. I picked it up again, thinking like yeah, can we drink these? Or like am I allowed to? Am I messing up by drinking this?
Speaker 2:I feel as if that's the plan. Yeah, so 1856.
Speaker 3:1856.
Speaker 1:Yeah, so the 1856 is just our classic. you know, ben Holiday bourbon with the Gome syrup, angostura bitters and orange bitters. So again, the adding of the orange bitters is more of a modern twist. Traditionally you would just have, like your aromatic bitters, angostura, you know whatever bitters you know, pichards bitters was very common back in the day. But yeah, orange bitters brings out a little bit more orange flavor, which is more common in more modern days. But classically you would never use orange bitters, you would just use your classic aromatic bitters.
Speaker 2:Very fancy. And then talk to me about the Gome syrup. So that kind of replaces, like the traditional, like sugar cube Traditionally you would use.
Speaker 1:back in the day you would use a sugar cube where you would muddle that with the bitters, and usually, sometimes you know you pour your spirit over that too.
Speaker 4:It's just crusty in the bottom of my glass, yeah.
Speaker 1:And so that's why a?
Speaker 5:lot of people started using like the, just like you.
Speaker 3:You know Sorry, i'm sorry, i'm completely degenerate on this episode.
Speaker 2:I'm just gonna mess it up. I love your new word degenerate. I'm a mess, i'm a mess.
Speaker 1:But yeah, that's why a lot of people started using the spirit to help, like when they muddled it would help dissolve that sugar. But we use a gum syrup which is just like a raw sugar syrup instead of like a, you know, normal simple syrup, like it's a more rich.
Speaker 5:Where does the name Gome originate from? I?
Speaker 1:don't exactly know that. It's an old term of type of syrup, but they actually used to use gum syrup, originally Gum syrup. So, yeah, gum trees, they would take the sap from gum trees and make it into a syrup and that was traditionally. What was your sweetener to was gum syrup. But yeah, we use gum syrup. So it's just a raw sugar syrup. It's a little bit rich, gives you plenty of flavor. But we use that syrup because it just makes it easier and faster to make. You know it's when we're super busy at the Walkman Center it's hard to make a ton of old fashioned like cause we make a lot of old fashioned.
Speaker 2:That's how high it's. selling cocktail Yeah, yeah, we make every week.
Speaker 1:Yeah, every time I see the numbers that we do on those it's crazy. But yeah, so it just helps beat up the process. Still tastes great.
Speaker 4:Is the 1856 like the number one? go to Oh, 100% It's not even close.
Speaker 1:It's probably three to four times. It's the next closest cocktail, that's good.
Speaker 4:So I think people get nervous about like oh, i haven't seen lemon peel. Like in when you switch about but, these are. I mean, you go through some of these things. I actually really like lemon, citrus kind of thing on there, rather than orange.
Speaker 1:So it's really we use the lemon versus the orange based on the flavor profile overall. So with each of the different old fashioned. So this is really our classic and then kind of rip on an old fashioned with the other three up there. We try to stay true to the original recipe where it's you know, your spirit the bitters and a sweetener, and so it's like we kind of, you know, we play with that. We don't want it to, we still want it to be that bourbon forward. We don't want the sweetness to really take over, we want the bitter still to be there, like we want the elements all still sing like they're supposed to and just put our you know, fun twists on it Maybe someone's not, you know that into bourbon or whiskey It'll. Maybe one of these will get you into it because they're, you know, a little bit different.
Speaker 2:So speaking of different, we talked about 1856, old fashioned, our classic. And then you talked about all the other ones and I already forgot.
Speaker 1:So what's?
Speaker 2:this one here.
Speaker 1:So that one is going to be the old English, old fashioned.
Speaker 2:So what is in this one So?
Speaker 1:that has been holiday bourbon with a Earl gray tea syrup and then aromatic bitters in it, so it's kind of a little bit different twist. I think that is the most scary to most people, but it's actually a really delicious cocktail Very good, very user friendly.
Speaker 2:Yeah, so could we drink this at like tea time and that would be appropriate and I feel as if we could. Yeah, i think Daniel would like this one.
Speaker 3:I think it's the biggest cone, just saying.
Speaker 2:This is good. I like it. I don't think I've had this one before The tea isn't overpowering.
Speaker 3:Like you notice it, but it's not, it's not, and that's the whole thing.
Speaker 1:Like with any of these syrups that we're making as sweeteners, like we don't want them to overpower the bourbon, like we still want the bourbon to be the main forward flavor you're getting, because that is what an old fashioned is As you spirit forward, and so that's what we're still trying to stay true to. I think that's where a lot of people mess up is they try and do too much and then you get other flavors that overtake your spirit and stuff like that, and then everyone's like, oh, it's not a great old fashioned When they try and put their own twist on it because they're not trying to. You know, we really try to stay true to that classic, you know flavor profile.
Speaker 2:So how does one make an Earl gray tea? What does that look like?
Speaker 1:We take little packets of Earl gray tea and then we steep them in water to extract all that flavor and then add sugar and, you know, reduce that down to make a syrup.
Speaker 4:Yeah, there's a lot of syrup cooking going on. Yeah, marketing house, and, like every time it happens, i get lured like a cartoon character to the air. It's like this usually like cinnamon, cinnamon's, my, i'm a sucker for sediment, anything cooking up there, like when they do our honey cinnamon syrup. I'm up in that kitchen ready to put my face in that pot of boiling syrup Like it's it's just have a bunch of a bunch of pots boiling Yeah, yeah, basically.
Speaker 3:It smells amazing.
Speaker 1:We do, especially when we make new menus. So like right now we're starting to work on the fall winter menu for this upcoming year, and so we're like we're trying different syrups and trying different experiments. Like we just reduced down some beer syrups and made beer syrups, so our whole house smelled like a brewery one day, and like we just we just try different things and just see what we can come up with to push the bounds of cocktails.
Speaker 4:You did that with the Boulevard BBQ right.
Speaker 1:Boulevard BBQ and their Boulevard We yeah, it's gonna be fun.
Speaker 5:So have you made a cocktail? We?
Speaker 1:have. We are not quite there yet with it. We are very close. We just need a few more tweaks. It is different, like it is like it tasting. The syrup was like, oh this is fantastic, this is gonna be great. And when you mix it in a cocktail doesn't always come out that way. So you have to kind of readjust and figure out okay, what am I missing or what do I need to change or add? It's always we want to tweak it down to it's the best cocktail that we can make. We don't want to give someone a cocktail that's like kind of meh, like we don't like it. We want to love these cocktails that we put out.
Speaker 4:We all got excited. Everyone here went to Boulevard. Boulevard is aging a lot of their beer in our holiday bourbon barrels, which is super cool, both soft red and, i think, anne Banner both going there at this point, right, so they're testing different things. But you know, when you taste like a barrel aged beer, like straight out of that barrel, i think we roll Like I had no idea it was gonna be that. Different than like it's not quite carbonated yet It's, it's got beer qualities, it's it's thicker, it's heavier, it's it's delicious. I gotta just put my mouth on that barrel as they pulled it at the nail. I have to let that thing come out. But it was a cool thing to see, like, i think, brendan for sure I saw his eyes light up, like out. We can make a syrup out of this.
Speaker 4:There's something about that piece that because it's thicker, it's more concentrated.
Speaker 3:Yeah.
Speaker 1:Well, and it kind of started because We had made the rippier rum syrup, which is in the last old-fashioned In the flight there, and so we knew like we could reduce down something that was bubbly. So we took the, you know, rippier soda with some sugar and some rum and reduce that down to a syrup. So we knew we could take like a beer and essentially reduce it down. Yeah, so that is. Yeah, the Weston classic is with the soft red people are drinking different things.
Speaker 3:I know we're all.
Speaker 1:So the middle one is our.
Speaker 3:I'm gonna follow Brendan like he made these. Patrick was the one who picked up the one on the right. I never you follow, patrick. You rather follow the rules and Patrick.
Speaker 1:So the one in the middle is our kind of, you know, standard, old-fashioned for soft red. Okay so this is our 1964 old-fashioned. So it is, you know holiday soft red wheat, bourbon with.
Speaker 2:Go sorry, go ahead. I'm getting excited with question.
Speaker 1:Yeah, first, with goham syrup and then with chocolate and walnut bitters in it.
Speaker 2:Why 1964?
Speaker 1:you don't know the answer that.
Speaker 2:I'm just asking for the people, brendan, share the knowledge.
Speaker 1:It is the year that bourbon was designated as a spirit of the United States, so that's why we chose 1964 it was official.
Speaker 4:It wasn't just a spirit designated for Kentucky.
Speaker 1:No, Oh yeah, crazy right Yeah no, so that's why we chose that you're trying to find like a good date To, because we have the 1856 and we wanted to do like our standard, old-fashioned, for Soft-fried. We wanted to do another date and we figured that was the most fitting. Yeah, this is the 1964.
Speaker 2:That's creative. I like that. So not only do you put a lot of thought and work into the recipes, but even the names. I appreciate that. Yeah, you might be in marketing.
Speaker 5:Maybe, There's four cocktails. Yes, none of them have a cherry, but you see a lot of Marchano cherry. Yeah, so Arto cherries in old-fashioned. Why haven't you put them in there?
Speaker 1:because it's not traditional. I don't really know, like I don't know, if that came from the Manhattan. So you traditionally put a Luxardo Marisino cherry in a Manhattan, but no original recipe of an old-fashioned ever had any mention of a cherry. And there's a lot of people that are traditionalists that bash that and like because During like the 70s and 80s, like everyone started to muddle an orange and cherry in there And it became overly sweet and like kind of just not the very best. Like and I just you lose that bourbon, you know flavor, like kind of take away from it. So like we want to stick to the traditional old-school way of doing it And if someone asked for it, like we'll definitely put them in. We have them, obviously, but like we just don't traditionally just make it with it because it's not what it was meant for.
Speaker 2:I never even noticed We like the cherry.
Speaker 5:Nashville Airport yesterday Had an old-fashioned, and it was your traditional muddle cherry. Orange.
Speaker 3:Like the orange wedge or.
Speaker 1:And I really don't get, why they?
Speaker 5:started doing that.
Speaker 1:Yeah, you know, teach their own. But, yeah, no, if you go find the original recipes from, like, jerry Thomas, yeah, you'll see like there was none of that.
Speaker 3:So trying to stick to it, we're the traditional so of these ones on the menu currently, mm-hmm 1856 is A year-round thing. Yes. Is this middle one a year round?
Speaker 1:Yeah, so that the software, yeah that'll be our year round one for software, ed, and then, well, the other two be on a rotation those. I Think we do have both of them set for the fall winter menu, so we're going to try those here pretty soon. I think one needs a few more tweaks to it, but I think we're both excited about what those are tasting like.
Speaker 2:So does it taste like basic fall, like is it gonna bring all the Get all the You have to wait and see. Where my brimmed hat yeah, yeah, yeah, boots, maybe a scarf, it'll be perfect, yeah so the last old-fashioned on the flight here is our West Tone classic.
Speaker 1:That is holiday soft red wheat with Rupir rum syrup, like we talked about earlier, and then molasses bitters. So We actually made the syrup for another cocktail, the summer of 56, which is, five farms are 360 vanilla vodka and then What else in the rubber rum syrup in it. It kind of be like a upscale rip your float type thing. And so we took that syrup and we're like, oh, it was tried in old-fashioned And it worked really great because we had the molasses bitters sent around. We had no idea what to do with it Because it couldn't ever put it in anything. He's kind of an odd flavor Through it in this with the root beer rum syrup and it was like, oh, this is good And this is like a gateway, old-fashioned, for people.
Speaker 2:It is, it's. It's tasty, yeah, and you can definitely taste the root beer.
Speaker 3:See, i'm the opposite. Like I like the bourbon already, i've never liked root beer, so this is like a.
Speaker 4:Bourbon, he loves everything, else, nothing's only half true. We've covered yours, not with me. It's all the different things. A log ooby for nothing. We've been down this road, it's a big deal He's particular, you're here to judge judge Brendan Thurton his face. No, i mean, it's good, it's a gateway into root beer for me?
Speaker 3:Yeah, I wouldn't, order root beer.
Speaker 5:That's just not who I am. I'm sorry.
Speaker 3:No, my dad would, but no.
Speaker 2:I should know this being from you know.
Speaker 5:Okay or not, a Oceola, Oceola cheese? they have good sasper there.
Speaker 4:Okay. So root beer you can get like Barred. True beer to me is it's not, it's not for me right? There's slacking flavors, little dry, a little bitter. We get a and w now we're talking my language. That's delicious, but So you have to at least try a few of those.
Speaker 3:Okay, cool. I'm gonna drink my bourbon and I'll be open-minded. Okay, speaking of bourbon.
Speaker 2:Talk to me about what you're drinking, because this is a special thing that you're drinking too. Yeah and your left hand, not your right hand.
Speaker 3:Yeah, 16, charlie 22, so it is barrel number 48, so There's a handful of stories that go with that. So I feel like we've talked about Barrel 47 before on the podcast, where it was the one that we always went to for a shareholder meeting or for sampling in general of what's your best bourbon at this point in time, three year old time frame Yeah three years, four years, whatever.
Speaker 3:It was always going back to Barrel 47. So that was part of the same thing 16 Charlie 22. That refers to the lot number 16, 2016, march and then Barrel done the 22nd of March. So that was the first kind of reference into this batch or this lot. And then the other one is that we had Doug Frost come out When was that? I guess November 2021 time frame And we had him taste a bunch of different bourbons And we went through the list and he was in the event center with a massive amount of bourbons in front of him, going through side by side, and he tried this.
Speaker 3:It wasn't this particular Barrel, it was a couple ricks down from here, but he highlighted that 16 Charlie 22 and he just turned around to Patrick, mick and I and was just like that, 16 Charlie 22. That's ready, go. Like similar to that right, like it was very much. He the whole time wasn't really talking much. We were sitting there drinking as we do And he was just who knew, but he was just going through and methodical about the whole process. But that one just took him off, you know, off of his routine, and he wanted to highlight that, and so that was something that we kept one Barrel from that lot and it was this Barrel 48. And so a couple weeks ago, you know, we needed another one Barrel bourbon at the at the Welcome Center, and so going through the list and we pulled this one and that was just. It kind of wowed us. Again. We're tasting through. We mean meaning Patrick and I again drinking.
Speaker 3:And we went through the list and it just was like that should happen now, and so we just bottled it. Today should be available at the Welcome Center soon. By the time this airs probably sold out, hopefully.
Speaker 4:But you know, yeah, so it's. It was fun to watch Doug Cause. Doug is like very particular, like he's got master Somalia, master of wine. This dude knows how to taste all of the things I mean he could dial into. Some people have like these outlandish things when they talk about tasting and the words that come out are like okay, that sounds fun. Maybe I don't know, but he just seems to really know what's going on And he's just when he's going through. You put all these different things in front of him And he goes through it. He's tasting, he's understanding what he's doing. But this one stopped him, like he stopped in turn and it was like, hey, this one, 16, charlie, 22, like calling out. He's like, yeah, right now, like get a going.
Speaker 4:So, and then from that point we're like that sounds cool, That's what you're gonna do, we're not gonna listen to you.
Speaker 3:Yeah, exactly So. You're an expert. Yeah, no, sorry.
Speaker 4:Our CFO, mike Pressell, who was on a previous podcast. At this point he hears that story and he's like we could have made money on it way back then.
Speaker 1:And he waited but, no, it's.
Speaker 4:That's delicious, That's a great batch It is good.
Speaker 2:I feel better knowing that Doug had a part in it, because you guys were like, oh, we're bottling our next one. Barrel and Mick and I were like, well, that's interesting, because we did not know that this was happening. You're like yeah, cause we picked it without you.
Speaker 4:She's nothing on another hour.
Speaker 2:Which, but if Doug was involved, then it's gotta be good.
Speaker 4:We also blew through the last one, so quick. Yeah, we didn't have time for all the shenanigans to get there. Well, here's this one. And like we completely forgot, Like not that we forgot that moment, but when we had tasted like a few, it's like oh shit, this is from 16, Charlie, 22. And it was a. oh yeah, just go Like we're gonna make label. This is gonna be awesome.
Speaker 2:That's really special. That makes it even more.
Speaker 3:I feel like you were liberal with the use of we. I definitely didn't forget. Maybe you did. Someone else has other shit to say. I don't know. it's fine, I'm just not straight on bourbon.
Speaker 5:What is the proof of it?
Speaker 3:122.7.
Speaker 2:Oh, is that all.
Speaker 3:Approximately. I mean, it is Yeah, 122.7.
Speaker 5:Is that on the label?
Speaker 2:Yes, Yeah, it's quite tasty. Is that what you're drinking, mr Mark Carter?
Speaker 5:I believe so.
Speaker 2:Yeah, it's quite good, yeah, i don't know, Not that four drinks wasn't enough, but we had to have.
Speaker 3:What do you call when you have a bourbon and a side drink and then three other side drinks?
Speaker 2:I know, but I'm not gonna say it. Multiple side drinks Side drinks.
Speaker 4:It's not gonna waste so much math for me. I have to get the quad drinks or a thing You go up, up, up up Sidecar.
Speaker 5:I'm going to go with the commuter train. Oh, wow There you go Commuter train.
Speaker 2:That sounds quite arcane. I'll see you guys later. God, you could join us. Surprise, perfect These are all delicious.
Speaker 4:I do have to say But as far as the old fashion goes, I'm going to stick with the 1856. The OG I mean. I appreciate that. They're just not such dramatic deviations. I've had so many different ones that it's like, oh yeah.
Speaker 1:I'm going to.
Speaker 4:I'll take that one. I'll take that one. I'll take that one because it's a little bit of a different.
Speaker 3:You know different, you know more than anything, but I think that's the that's the key ones that it's like oh yeah, i'm gonna, i'll take that old fashion, then you try it and it's like that's I mean, come on really, and that's definitely what we tell people that, yeah, we never wanted to do that.
Speaker 1:And that's the whole point, like you know, and that's where we take our time when we're creating new ones, to make sure that they still, you know, taste really good and still fit that. You know bourbon Ford you know, profile.
Speaker 2:Yeah, I'm impressed, Brendan.
Speaker 4:They're good. I mean that job as far as a cocktail goes, literally as I mean that is a cocktail. The old fashioned as cocktail Anytime you get to a bar, like anyone says Oh my god. I can't even taste the key loaned or the bourbon.
Speaker 5:Like what are you doing?
Speaker 4:Like that's way over mixed Like it's okay to. the whole point of a cocktail is to treat the spirit as the primary ingredient, to enjoy it and to, kind of like, amplify what it can do. So the old fashioned is the ultimate.
Speaker 3:Yeah, like that's a good segue that all of these can also be made with the Rick House proof version. Right Like and that even more, so amplifies that spirit.
Speaker 1:Yes, And you can order any of them with the Rick House proof if you want. that is an option available to anyone that comes up here, and we have a lot of people that do that.
Speaker 3:No, it's like it's on the menu. People can pretend like it's a secret menu thing And it's just like look at Kyle upselling for the welcome center We might be working on it.
Speaker 1:We might be working on a secret menu, though.
Speaker 2:Yeah, well, there was the one cocktail we had recently.
Speaker 1:We did have we do have one, but I think we're doing like some, like real extreme, like secret menu stuff.
Speaker 2:So do you have to ask like can I get something? You just have to password.
Speaker 1:Yeah, basically.
Speaker 2:Like.
Speaker 3:Do not like okay, if you listen to the podcast, you should know the password, right.
Speaker 4:What's the password? Okay, i mean make it up right now. Is it made? Is it a train And then, you suddenly?
Speaker 5:got to finish the secret menu first.
Speaker 1:Okay and then, then we'll okay, we'll put it on the podcast podcast You will drop the yes.
Speaker 5:So you password?
Speaker 4:Yes, we talked about, the podcast will also be. this all makes sense, because so when we have our ancient cave collections, I generally make sense. Patrick, you're mainly mark mark. Thank you for making all the sense. But we're gonna release we're gonna release the ancient cave collection, the different specialty barrel finishes. We have on site. we're gonna announce them on a podcast. Yes, We'll say exactly what it is. Those that listen or watch.
Speaker 4:Everyone else we're in a send out a Facebook message or anything and just say a new release. come now. we're not gonna tell you what it is. So the date Yeah, inside love.
Speaker 1:Yeah, essentially this would be just like a little mini episodes where we're talk about just what we're releasing. If you know like to come and get it. That's the only way you're gonna find out to be the first to get your hands on it.
Speaker 2:There's a lot of cool stuff coming. If anybody suffered through our Ancient cave sampling Which apparently some people did and I've been told recently that they learned a lot, which I really good about that There are a lot coming I mean I'm fast because they're getting there, right, Yep.
Speaker 5:Yeah.
Speaker 4:That's where I'll pull 12, 14 samples, 13.
Speaker 3:So yeah, thanks for correcting my correct answer.
Speaker 4:We did the whole. So we had a cup, we're gonna taste a couple, and instead of turn to like they were sitting right next to me No video at the time, but if, if there's bottles sit next to me, there's me and one other person I know for sure that might be watching Over there right now.
Speaker 1:If there's a bottle of something delicious to taste.
Speaker 4:I'm going to open it and I want to taste it.
Speaker 5:A password for the secret menu Brendan. I'd like to suggest a handshake, Oh it's very exclusive we can think about that, we can practice it and you guys do it on.
Speaker 4:We're doing it.
Speaker 2:You're gonna want to join the pod squad. Now you're gonna just like you're gonna be back you can take my spot. No lies, i don't think, i don't think anyone.
Speaker 3:Like you guys can continue to record here and I'll just sit in the back actually working.
Speaker 2:We'll see about that gosh. Everybody's so negative today.
Speaker 3:I'm very, i'm very positive.
Speaker 2:Yes.
Speaker 3:I mean, i'm not. Does that make me a bad person?
Speaker 4:yep, I mean no, okay, so if you don't like, root beer.
Speaker 1:Do you like dr Pepper? Yeah.
Speaker 4:That's so weird. Yeah, if you didn't like dr Pepper, that would make me so sad I wouldn't talk to you but it's like the same thing.
Speaker 1:It's not medicinal type.
Speaker 4:Yeah yeah.
Speaker 3:Look, okay, here I'm gonna call you all out right now for a being dicks In general on site. Remember we talk about. How you know, you all have different taste, preferences and backgrounds in life right.
Speaker 2:I say that. I know you judge That's true, kyle.
Speaker 3:We all have our backgrounds and our preferences and look, there's not a lot of root beers in Northwest Kansas Apparently. I don't know.
Speaker 4:I'm glad you have one. At least try out there. Yep you know which one of us, which one, set you off? Why are you so angry here?
Speaker 2:Is it like great value or something like, was it? I don't know.
Speaker 3:Okay honestly the first, we're talking about root beer right now. First of all, but second, my first root beer I ever tried was at the Kansas State Fair, at one of those like they Oh it's great, but I didn't like it. And that's where it's like. Okay, if I'm having the best, i'm not gonna like the others.
Speaker 2:Okay, again Kyle's bougie. We know this.
Speaker 3:All right, let's make fun of someone else.
Speaker 4:I mean Jordan, drop great value on you. I'm sorry. Yep.
Speaker 2:Again. Oh, net, i know the things, i know the friends, i am in it. Well, these are all great, great drinks, guys. I mean I feel like I've learned a lot today. Brendan even saved me from my research, so thank you. I knew you would know the things.
Speaker 1:I'm more than happy to help and Mark, you're coming back.
Speaker 2:You don't know. We have big plans for you on the next one. We'll see.
Speaker 3:We're gonna make fun of you on the next one.
Speaker 1:Yes, Can we?
Speaker 5:do an episode.
Speaker 1:Roaster pile just do like a.
Speaker 3:It's probably true.
Speaker 2:You'll be okay. I'll live make a juice Cheers, cheers You.