301. Clermont Supper Club at James B Beam Distilling

Welcome to another trip down the Bourbon Road with your hosts Jim and Mike. So grab a glass of your favorite bourbon and kick back.

Hey, this is Big Chief and you're listening to the Bourbon Road. You know what I love to pour in my old fashions? Is a little maple syrup. Can't be just any maple syrup. It has to be from seldom seen farms up in Ohio. He takes bourbon barrels, pours his syrup in there, and ages it for six to nine months making for some delicious just some delicious syrup that you could pour on pancakes you can pour it on waffles chicken waffles like this fat guy likes but seriously you want to make a delicious cocktail with some maple syrup and not that old simple syrup check out seldom cmaple.com pick up some stuff from there today we'd appreciate it

Hello everybody, I'm Jim Shannon. And I'm Mike Hyatt. This is the Bourbon Road. And today, Mike, we are definitely not on the road.

Now we need to take a little bit of a break. It's 95, feels like 100 outside today, last couple of days. We need some rain.

Yep, definitely need some rain. I don't have to put water in the horse's troughs very often because they fill up from the eaves that drain into the troughs. But I'm gonna have to do it now. It's been just a few too many days without rain. Really? Yeah. But you know, the good part of that The grass isn't growing quite as fast.

Yeah, I know.

Which is a big benefit.

Yeah. It's almost gives you that reprieve before fall gets here and it gets into a rate more rainy season. And you got that last stretch of grass cutting, right? Yeah. It's nice to kind of get that break.

Yeah. And I don't cut my pasture once September hits. Really? Yeah. So let it grow up and stuff. So it grows up from that point forward. Yep. So I'm, I think I'm done with the pasture for this year.

Well, we're hoping to get one more hay cutting this year is what we're hoping for. And the rain would help with that. Might not get it in, who knows. But I thought we'd gather today and talk about one of my outings I just had. You couldn't go to it, but you've been out there before. The place I'm talking about is James B. Beam Distilling Company.

And they've been on our mind a lot lately, right? I mean, yeah. There's a lot of things going on there. There's a lot of good works in progress. I should say a lot of good things happening.

I really feel like they're trying to put themselves, not that they weren't ever not at the front of the bourbon family or at the top of their game, but they're trying to ensure they stay there.

Yeah. Now they definitely came out of. Let's just call it the COVID shutdown. They came out of the COVID shutdown guns a blazing. I did. Because they spent that time, uh, while the distillery was not entertaining guests and no distilleries were entertaining guests, to be honest with you, but they took that time to completely revamp, uh, and create the American outpost and the kitchen table and all the things that make up the James B beam visitor center. They're in clear month.

Yeah. So you got to go when they open up the kitchen table for his grand opening, right? Uh, and they took you through kind of a 12 course meal of what the. entire menu was going to be. And they're always revamping that menu and add to it and taking away. But it was nice that you wrote a very beautiful article about it that can be found on our website telling everybody about it.

Kind of goes over all the menu. And we got to experience a lot of small plates because you're going to eat 12 things. You got to eat small amounts. Sure. And they're feeding us cocktails and treating us like royalty there. Yeah, so we did take the opportunity at the end of that to sort of document the day.

I got to go back out in May to the grand reopening of the American Outpost, and they actually named Freddie Noe a master distiller there. Fred was very genuine in it. You can tell it brought him to tears. Uh, they didn't do the same food they had at the kitchen table, but boy, they put a spread on and they put the cocktails out there to you. Um, very nice event. And then we got offered to go again. Um, and as our listeners know, We just had Freddie on as a guest, right? Yep, it was just a few episodes ago. And then we also reviewed Hardin's Creek Jacob's Whale, which we both were just like, wow, this is pretty damn good whiskey. So they invited us back out because they got this new thing that's going on there at the kitchen table that you, our listeners, can have a piece of, you can experience it. It's called the Claremont Supper Club.

Claremont Supper Club. I didn't get to go this time. You and Viv went.

Yeah.

And they treated you right, I assume.

Man, Jim, a car picked us up in Shelby County at our house. Now, you know, from my house to the distillery, almost an hour drive. Really? It's about all of it. No matter which way you go, our driver took us to back roads through Taylorsville. We actually got to go by the old T.W. Samuel's distillery. And I did a video for that. Deedsville. Yeah. I'd never been there before.

OK. Those are some of the most beautiful rick houses anywhere.

Oh, yeah.

Very unique.

Most definitely. Kind of tiered. Yeah. Right. And then we arrived there in a private car and you know, we're kind of dressed up and nobody else is distilled people waiting on their Uber rides and for their tour buses to show up and pick them up. And they're like, isn't it just already closing? And I'm like, yeah, we're here for a private event. So we got a cocktail shoved in our hand and walked on up to the kitchen table. It was super nice. An intimate dinner with both Fred and Freddie and their wives. To me, that was quite the experience. And I got to say thank you to Manuela. for putting on that event and giving us an invite to these events. She was there on hand, making sure it was going off without a hitch. They had a four course meal for us, kind of different than you got, right? This supper club that they're putting on.

So you were eating an actual composed meal. Oh yeah, different for the menu. We were sampling the menu. So different events altogether, yeah.

Before we go into that menu though, We're going to drink three whiskeys that'll be from the next three suppers that they're going to release. Now, these aren't the whiskeys that they're going to release, but they're the expressions. So we're going to drink the first one we're going to drink is going to be Little Book Chapter 5. Now, they're going to be coming out with Chapter 6, and I'm going to let you know about that. But the first dinner that I went to was actually Hardin's Creek. is what we had. We had both of them there for dinner, which was super nice.

So tonight we're having Little Book Five, and Little Book Five, like all the Little Books, are a blend of whiskey. So it's a blended straight whiskey. So it's not a bourbon, it's not a rye, it's a blend of those things. And most of them are bourbons, but you know,

He likes to put a little bit of rye in that stuff. Yeah. And he likes it hot.

Yeah.

This Joker is hot.

Now there's a number of whiskeys in here. I think there's a total of. a two-year-old, a three-year-old, a five-year-old and a 15-year-old whiskey. So, four different whiskies, the oldest of which is 15, it's a bourbon and there's a two-year-old bourbon in there as well and the three-year-old rye malt whiskey and then a five-year-old Kentucky straight. Now, I don't know what the portions of that are but it's definitely something that Freddie has concocted.

Yeah, 116.8 proof. That's got some spice to it, right? It does. So the menu we had, Jim, while we're sipping on this little book, they started us out with this braised pork cheek with some black truffle and grits. So what's the difference between a cheek and a jowl? I'm not positive.

I guess it's just the cheek, right? The jowl is more of the jaw, right? Yeah, down here, I guess, down in the jaw area.

But the cheek would be up higher. I've had grouper cheeks before. Yeah, it'd probably be the same thing, I guess. Beef cheeks. I've eaten beef cheeks before. Oh, you've had beef cheeks. OK. I've had grouper cheeks too before. But this was just, it went along with both of those whiskies. You know, because the Colonel was that two year old, kind of that corn sweetness we talked about. Right. And then you had the Jacobs well, which was an older whiskey, 15, 16 years old. little bit more richness to it. So the braised pork cheeks were the black truffle grits. I know you love some grits. Yeah. These were cooked to perfection, Jim. Black truffle grits. Oh my goodness. I'm hungry. And then we moved on to the main course, country ham wrapped trout. You know, to me, that was kind of signature country. It took me back as a young kid in, uh, catching a trout with a cane pole. Right. And then wrap it into some country ham. Just took it that step further, making it country, had some young lettuce and then had black eyed peas with it. Wow. Um, just this amazing little dish that they put together. Now the night even got better for me because Freddie saw me that I was there and come up, pull the chair up right with me and me and him ate the rest of the meal together and chatted amongst ourselves, which I kind of felt bad for the other guests that had paid for that dinner. But I was spending so much time with Freddie, but he wanted to talk some business. And I think he let loose a little bit talking to me just because of the way we were talking.

Yeah, and he's there to mix and mingle, and that's what he was doing, right?

Yeah. He probably should have spent that time with other people, I guess. But for me, it was a nice experience to talk about. We talked about social media. We talked about football. We talked about our lives. We talked about how he met his wife. My wife talked to him about her profession. Freddie's wife is a nurse and Viv's a nurse. So, you know, they kind of have that in common. And we just talked about that stuff growing up there at the distillery and about bourbon experiences. We talked about people, his drinking palette and how people like to think they can out drink him. And he said, I bet you have the same problem, don't you? That's what I do. But we moved on to the hickory smoked hanger steak. They had some bone marrow, potato, like this little soup with it. And a blue Gouda with some Chantilly's. It was pretty to die for. It was like this green, big old mushroom.

The chef there and his team, they're at the top of their game. They're no joke. Oh, yeah. So the same group that manages that place also manages the Pontchartrain Hotel, big old Pontchartrain Hotel in New Orleans, Louisiana, Jack Roses down there. I mean, they know what they're doing. They can cook some fine fare.

I'm telling you, they laid it out. They kind of worked the room. Even though Freddie sat down with me and he was eating that, his dad was still working the room. The chef was still working the room, talking to people about their dinners and stuff. Then they brought out the dessert. Um, which was a bourbon chocolate mousse, a bacon and pecan crackerjacks. Now, you know, this old fat guy, I love some crackerjacks is always talking about it, right? Bacon and pecan for crackerjacks. So that's, that's, that's like a Texans dream right there. Yeah. And then there was some tart cherry with that too. I was just blown away by this dinner they put on. Cocktails were flowing too, right? Yeah. Well. Not in the middle of dinner, you sipped on your whiskeys, but they had some soda water. They had some water with it, with a dropper in it.

Okay.

And then it had some ice water. So you could kind of experience the whiskey you wanted to experience it. So you had a cocktail before dinner. Before dinner. Okay. And then they came around and keep filling your glass up. Viv was feeling quite good. I don't think I've ever seen Vivian drink that much bourbon in her life.

Yeah.

Uh, she, the lady just kept coming. She's like, my glass would never go empty. And I was like, cause they're keep coming, pouring it for you. And they were pouring both of both expressions. Uh, so the people that paid $250 for this, uh, experience, they were definitely getting their money's worth. Uh, after that dinner was over with, they walked you outside, uh, kind of a garden area, right? Right outside there.

Very nice. Like a, like a, yeah, like a,

It's a kind of a big elongated patio with long walkway back down by the beam house and back down to the American steel house. Well, they had that lined up with these waiters that had chocolate, old fashions. I grabbed one of those. uh, drank that and they had four little desserts on, on these plates that you could choose from. And I, I'll tell you, Jim, I shouldn't have, but I sampled one of each and you know, you'd have to decide which one you're going to eat next. Right.

So how did Viv do with all this? Cause she's doing keto like me.

Well, cheat day, right? Cheat day, cheat day. Um, So all the guests got to go down into the American Steel House and had the opportunity to go ahead and purchase a bottle of the Jacobs Well and the Colonel for the price there, which is $150 for one and I think is $80 for the Colonel. which was a pretty nice experience because those bottles are hard to find right now. So you get to buy a bottle, you get to experience the dinner, the camaraderie with Freddie, Fred, and their wives, and the chefs that are on hand, bring them all the way up from New Orleans. I was just amazed at the whole experience. I got to tell you, if you have an opportunity, you have the funds to spend $250 a ticket, I would tell you, make sure you get out there and experience this. You will not regret it.

So you said their next one they have is coming up.

It is. It's September 17th, which is when? the Kentucky Bourbon Festival will be going on.

So, if you're coming into town for the Kentucky Bourbon Festival, is that an evening event? So, they are evening events, aren't they?

Yes. So, you know, if you want to go to that event, you want to go ahead and buy your tickets now, and you can go to the James B. Beam Distilling Company website, go to their events. On their events, that's where you can choose the Claremont supper club.

So that will be the, the night featuring the little book chapter six.

The first, very first one is going to be that, that one feature in the little book chapter six. Like you said, the menu is not out though. So what you get is like I said, a night with Fred and Freddie. and the kitchen table executive chef, Brian Landry. You get to enjoy the storing towel and a private dinner featuring a four course meal. handcrafted cocktails and bourbon pairings. You get to taste the latest batch of Little Book chapter six, and I guarantee you there'll be plenty of it on our hand for you to taste. And I'm sure a bottle will be available for purchase. And that's the last part of it. You got that opportunity to purchase and you know them things are hard to find. Yeah, they are.

Well, I mean, if you enjoy your bourbon and your spouse is not that into it, But they have to tag along to a lot of things with you. This would be one thing that I think that they would really enjoy. So you can take them to this. They can enjoy a really great evening being pampered, treated to some very fine food. What a great deal.

Yeah. So I messed up on the price a little bit on this one. This dinner right here, I think it's by the whiskey they're pouring. This is going to be a $265 ticket per person. Um, I'm telling you, it's, it's, it's a great experience. Um, they do have a full bar there. They have Coke and sodas. They got some wine there and stuff. Uh, I don't think you're going to want to miss out on this.

All right, Mike. Well, what's next to be poured here? Cause I'm out of whiskey.

We're going to go ahead and pour the next whiskey we have, which is going to be a Nam Creek. single barrel reserve. This is age nine years. I don't even remember where I picked this one up, Jim.

The 90 year knob Creek is very, very respectable. And I'm going to say that's somewhere around $32, $34. Am I right? Yeah.

I'm pretty sure for 120 proofer, you can't beat that price. Yeah. Yeah. It's good stuff. Well, we'll fill our glasses, come back on a second half and we'll talk about the two other experiences you can get. by the end of the year. Yeah. It's Knob Creek and some bookers in the second half. Man, Jim, you know what I've really been enjoying lately? Oh, you're going to tell me. some of that seldom seen farms, maple syrup that's been aged in bourbon barrels. It is absolutely delicious. Not only in a cocktail, but you can cook with it, right?

You can, you absolutely can. Now Mike, Kevin just sent me a new shipment. So I got a little bit more and I've been making some beef jerky lately. Really? Yeah. Now I know you're the meat master. But I tried my hand at it. I said, you know, I want to make some beef jerky. And I've got a pretty decent beef jerky recipe. And it's got a little bit of soy sauce, a little bit of Worcestershire, a little bit of onion powder, garlic powder, those kind of things. But I always put brown sugar in it. Well, this time Kevin sent me a bottle of his granulated maple sugar. Wow. And I decided that I was going to substitute the maple sugar for the brown sugar. Oh, game changer. Let me tell you. Total game changer. Total game changer. Some of the best beef jerky you've ever had. So I'm going to make another batch here in about a week and I'll be sure to get you some.

Man, that sounds delicious. Vivian took and we just got an air fryer like most people got these days, right? And she took and soaked fresh pineapple in that maple syrup and then put it in the air fryer and it kind of crisp up a little bit. Sounds good. It was just magically delicious. And people probably wonder why we love it so much. Kevin competed in the Maple Festival last year, 2021, and he was named grand champion. That's saying something.

So Statham seemed farms. grand champion of the 2021 Maple Syrup Festival.

Yeah. Wow. That's saying something. You're going up against some heavy hitters in Maple Syrup. And I know we're talking about just the syrup, but that's something to be proud of. Hats off to you, Kevin, for winning that. Kevin's also competing in a couple of other competitions. Make sure you check out his website. Check out his social media on Instagram and Facebook. You won't be disappointed. If you want to buy something, from him. Where can they go, Jim?

Sugar. Oh my goodness, Mike, that stuff is so good. And they've got some other gift sets there too, so you definitely want to check it out.

Well, he's also going to be in some distilleries pretty shortly here. Some distilleries that I love and I know you love. He's going to be down Leapers Fork. Um, you could find a syrup down there aged in their barrels treaty oak down in dripping spring, Texas. Um, I was just out there. His syrup is going to be there. Awesome. Um, and a garrison brothers in Texas, if you think, uh, you love some maple syrup, make sure you go to garrison brothers and pick up a bottle from them. Also, uh, Kevin appreciated. I know he loves people. You're supporting a local farmer, a local product, a small family. This is no factory place that's putting out maple syrup, right Jim? This is a good man doing good work. Yeah. Gotta love it. Well, make sure you check out his site. Like Jim said, seldom see maple.com. Pick up a lot of good things.

All right. Listener. So we are back as promised. We've got a little bit of knob Creek nine year in the glass right now. And, uh, Mike, you're not sure we picked this up at this may have been, you might've got this at the American outpost.

You know, I'm not positive, Jim. It probably was at the American outpost. Um, cause it didn't, it was not a pick or anything, but it's still 120 proof, you know?

Yeah. So nine year old is like. the kind of the sweet spot nine to 12 is a sweet spot for an opry. We found that out, right? Yeah. At least for me, the 15 pushes the limits a little. It was, it's a little bit tannic. Yeah. But nine is really kind of the nine to 12 is the honey hole basically. And I like nine. And you know, I got all those side by side on my shelf.

I got the nine to 12 and the 15. Yeah. And a lot of people hit that 12 year old. A lot of people love it.

But 12 is really good.

This is where my jam is right here for Knob Creek. Yeah. Because price point is perfect. Yeah. You can't beat this stuff. I mean, you really can't. Well, Jim, I'll tell you what happened to me at the end of the night there at the American Outpost.

We're down there drinking. So you came out after dinner. Yeah. You got your chocolate, old fashioned.

Yeah. And I thought, remember those those martinis and Mexical with their chocolate ones. Yeah. I thought it was going to be something like that. But it was an old fashioned and it supposedly had chocolate in it. I could taste it. Is it just all bourbon? No, it wasn't all bourbon.

Vivian liked it. She drank the whole thing. I mean, an old fashioned

is 95% bourbon anyway, right?

Yeah. Cause really you got a little bit of sugar and some bitters, which isn't much, half a teaspoon.

The rest of it's bourbon. I drank mine.

Yeah.

And I had a little bit of ice in it, just a little bit at the bottom. So I set it down in the American outpost.

Yeah.

And then I, I set it down and went in the bathroom and I came back and there was one there on the shelf and I didn't look at how much, I just picked it back up. And I started drinking and Viv was like, you get another full cocktail mic? And I was like, no, I didn't. And she was like, well, your glass is full. You drank that other one. I guess I was drinking somebody else's cocktail. Somebody else was missing out, I guess.

They were like, where's my drink? Well, they probably saw you do it and they're like, he's too big. I'm not going to buy.

No, we had a great time. Took some photos of each other. They had a little photo booth there. If you go to American outpost, there's a photo booth in there. It's free. It'll send the photo to your phone. So make sure you go in there and take some, some goofy photos or something. Freddie and Fred and their wives had moved down to the American outpost and we're helping sign bottles and stuff. And we actually have a roadie. that really wants a bottle of the Hardin's Creek Jacobs Well. And so I texted him and said, you know, do you want me to get you a bottle? He's like, you're kidding me. He's like, only if I can get it at retail. And I sent him a photo of me and Fred know together and said, well, I might know a guy. So I ended up getting him a bottle.

Oh, good deal. It's always nice to help out a fellow roadie because we've had it. We've had it on a number of occasions. So you were able to treat him to it.

And yeah, I feel like, you know, that's the way to be. Um, I see these photos of people buying five, six, seven bottles when they see them and it kind of turns my stomach a little bit. Yeah. Um, you know, is it greed or is it. Is it that one? Maybe that's your favorite whiskey, I guess. I don't know. You know, I look up at your shelf and I don't see a lot of doubles up there.

I don't have too many doubles.

I see just, you know, there's all empty, or not all empty, all bottles up there that are almost all open and stuff. Um, and I know when people come over here, that that's one of your prizes, bringing it out here and say, pick anything on the shelf and have at it. That's the fun part.

I mean, that's what's fun and watch your eyes just go darting around. They're trying to figure out, well, you know, what, what should I choose? What should I say? I don't want to choose the big ones, but I don't care if they do. I don't care if they grab a. a handy or a George T stag or a big purple top doesn't bother me in the least.

They should do it. Yeah. That's the stuff that you want them to go to, but you also want them to check out those other expressions. But we've got to experience and say, Hey, you know, this might blow your mind right here. So, yeah. Well, this knob Creek is just amazing. I mean, this is definitely that fall winter separate, right?

Oh, definitely. So Knob Creek always accentuates the oak just a little bit. And for me, this is like a cherry coffee and oak combo. You know, I just love that. Not like overpowering coffee, but just that in a coffee with cherry.

I love it. Well, so on October 28th, they're going to have another supper club. Yep. You get all those same experiences. You get the fourth course dinner. You get to hang out with Fred and Freddie and his wife, their wives. But they got a new expression, Jim. Oh, knob Creek. Oh, something we don't have. Well, nobody has it yet, Jim. So what they're going to be releasing is a knob Creek, 18 year old. Oh my goodness. Now this is a little bit different, you know, and I don't know if it's because it's so limited that they proved it down to 100 proof.

Okay.

Um, but it's got that mash bill of 75% corn, 13% rye and 12% malted barley, but an 18 year old whiskey. Coming out of Jim Beam. I can hear our listeners now.

Where do we buy these tickets, Mike?

Tell them where they can buy their tickets right now. So you want to go to the Jim Beam website. You're going to want to go to events. And all those events, you can look down through their supper club, the Claremont Supper Club, and this one's going to be on October 28th at 6 p.m. The tickets are $265 in line. It's really 250 plus taxes is what it rules out to.

And you're going to get to drink that over the night, but you're still going to have to pay for your bottle at the end of the night.

You do, but you get that opportunity to buy a bottle.

Now, let's make something clear here. One of the things that has changed with Jim Beam slash James B. Beam is over the course of the pandemic, they have made a clear distinction between the distillery and the expression, right? So Jim Beam, is an expression. It's a whiskey. It is. It's a Jim Beam bourbon. It's named after a man. That's right. The distilling company is not Jim Beam. It's James B. Beam. James B. Beam. So anytime we're talking about the greater company in the distillery, it's James B. Beam Distilling. Jim Beam is simply an expression of Jim Beam.

Now this, the second and the third suppers, they're gonna grow bigger. The one I went to was probably only less than 60 people there. The second one's gonna be 90 people. The third one will be about 120 people. And I think the fourth one's somewhere around 160.

And that's about how many people can be seated in the kitchen table restaurant.

We were just at the very, there's big, four big tables at the very back of the restaurant. That's where we were seated at.

So you were sitting right around the round table with a Beam family table, right? Yeah.

Yeah. But if you filled up the whole restaurant, I think that's what the whole restaurant will hold. It was kind of cool because I didn't know that Jim Beam has a, three-piece bluegrass band also that played music in the throughout dinner before dinner and after dinner they were playing some bluegrass music and they played this song down by the river that I hadn't heard in probably 30 years. That's awesome.

Yeah.

Yeah, I just think it's awesome that you can go and are able to buy a dinner, but you have that opportunity also to buy a bottle after you've had a good experience with it because you get to sit down and drink it for dinner and you drink it a couple of different ways. eat it with a couple of different types of dishes that they paired it with. Yeah. And that'll let you know whether to buy that bottle or not.

Yeah. And you can make that decision. You can decide, Hey, you know, I've enjoyed that whiskey already. I don't need to have a bottle of it, which is okay. Or you can pick up a bottle for a gift for somebody, or you can buy, you loved it so much. You got to get one to take back and put on your own bar. Well, if it's anything like this right here, uh, this,

This is amazing, right? Yeah.

It's got the sugar, the spice and everything. Nice. I love some knob Creek. I think I have four bottles over there of knob Creek that I visit once in a while. And there are various ages. I actually want them to ride, but I visit them and I always enjoy them.

Well, so we had the bookers here, but I'm not positive, Jim, that the third dinner, which will be on, uh, November 17th called Friendsgiving will have bookers on it. All that says on their website, it'll be a Jim Beam bourbon tasting. I'm not sure what'll be in that tasting. So we don't want to confuse people. We do have bookers to sip on here today, but I would assume there'd be something nice. Maybe they just don't know that far out yet.

Yeah. Well, I mean, when you look at the first one, you're going to have a little book, chapter six, the second dinner, you're going to have a knob Creek 18. These are, these are both special releases. I would expect something special on the friends giving.

Yeah, maybe, uh, you know, it's still at the same price, $265. Um, I would expect Chef Landry to pull out some kind of turkey, right? Probably so. Not wild turkey, not from the Russell family. Or some ham, right? Ham's appropriate for Thanksgiving. Ham is, ham is. You know, you never can tell what they're gonna bring out at that dinner. I actually sat and talked to Chef Landry and told him the story of Booker and how he used to dip his hams in a spent mash and cook them. He said he'd never heard that story before. So maybe he incorporates that into the story with some Bookers.

He'll probably verify it first, which we know is true because we had that on the show.

Arlene Holmes was the distillery supervisor at the time. She worked with Booker directly and she's the one told me that story. And then a couple of people have said, yeah, that's true. It really did happen. So that'd be pretty neat if he. If I told set flatter that, and that's what they have at that dinner, that would be pretty amazing. And you never can tell whether you're going to see one of us at that. One of those events, right?

Jim, I might just try to make that one. As soon as I don't know what's coming, I might be kind of interested to see, well, Mike, we've had some really good, uh, bourbons tonight. Well, I should say we've had some really good whiskeys because the little book check for five is a, is a blended bourbon. Finishing it up with Bookers is a great way to go. Kind of top off our night here. It's been a great episode talking about what James B. Beam Distilling has going on. Their Claremont Supper Club series that you were able to attend. I definitely think our listeners need to check it out. Go to jamesbbeamedistilling.com. Check out everything they have to offer. Make sure you visit the distillery there in Claremont. It's worth a good four hour trip.

Yeah. And if you can't make one of the ones this year, I asked Freddie, are you guys going to do this next year? And he said they hope to do a lot more next year. So this is going to be a continuing thing. He said, you can guarantee it. We're going to see more things coming out of the distillery there. Heck, Maybe they'll have the American picnic there on site or something.

There you go. If you can't coordinate your visit to bourbon country with one of these evenings at the kitchen table, you know, the kitchen table does serve daily. So you definitely want to pop in there, take a tour of the distillery, browse through the American Outpost gift shop, sit down for a little bit of a meal there at the kitchen table, enjoy yourselves, enjoy a cocktail. I have a great time. It's a great place to visit right in the heart of urban country around 565 about 20, 30 miles south of Louisville.

Yeah. You want to make sure you make reservations though. Like you said, don't show up. Don't just show up. Don't get mad at the, at the front desk. Cause you didn't make a reservation. I saw somebody in there. I went to pick up a gift basket down there for one of our listeners and uh, it, I saw somebody get real ugly in there at the receptionist. I felt so bad for the receptionist. He kept his calm, kept his nerve. He apologized to the lady and said, please come back and make your reservation next time and explained everything to her. I don't think she quite understood, but You need to understand that things have changed. The Bourbon Trail is booming.

Yeah. It's booming and you can't just show up at the distillery anymore, nor can you show up at a winery in Napa Valley anymore. So it works both ways, right? Sure. You can't just go to Napa Valley, fly in, drive up there, go to a winery and expect to get in on a tour. It's not going to happen.

You need to make reservations. Oh, certainly not. Well, Jim, you're going to be at the Kentucky Bourbon Festival this week. Listeners, I'm telling you, you'll be able to spot me a mile off walking around there. If you see us, please come up to us. Shake your hands. You never can tell what we're going to have in a backpack with us at these events. You never can tell what we got to say. You never can tell who's going to be standing talking with us either.

Yeah. And we want to meet you. We want to hear your story. We want to shake your hand. And if you're a roadie, well, if you're not a roadie, we're going to make you a roadie. Yeah. But if you're a roadie, we definitely want to meet you and talk to you about your Bourbon journey and what's important to you and why you decided to make this venture into Bourbon country this year. We'd love to see you there. We'd love to see you at Bourbon on the banks. We'd love to see it. All the events that we've got going on, sir. Got a big event coming up next year, maybe sorta kinda, but we'll let you know more about that later. Mike, where can people find us on the internet?

Well, you can find us on TikTok, Instagram, Facebook, Twitter. Main place you can find us though is on Facebook. We have a private Facebook group called the Bourbon Roadies. You got to be 21. You got to love bourbon. You got to agree to play nice because we don't tolerate any rudeness in that group. Whether you drink from the very bottom of the shelf all the way to the top of that shelf, we want you to have a great experience in there. So if you're drinking some Cabin Steel, that's what you like to drink. Maybe some old crow from a plastic bottle. We want you to drink that in there. We want you to tell us your experience and nobody is going to give you a hard time for that.

In fact, we might just have a show with a plastic bottle of Kroko.

You never can tell. You never can tell.

All right. We do two shows every single week. Every Monday, we'll do a craft distillery episode where we'll pick out a single expression from a craft distillery that's doing it right. Mike and I will sample it. We'll talk about it. We'll taste it. We'll let you know whether you should add it to your bar. Every Wednesday we do a full-length episode like today's talking about the Claremont supper club and James B beam distilling. We'd love to talk. Mike and I get caught up in something we love and we just jibber-jabber all day long. We hope you stuck with us till the end, but we do two shows every week. We'd love to have you listen to both. Mike, what do they need to do to make sure they don't miss one?

you need to scroll on up top that app hit that check sign that plus sign subscribe sign that ask and let you know hey these two jokers have a show out today and you need to listen the next thing we want you to do is scroll on down hit that five star review leave us some comments because if you don't you know what's going to happen a big bad booty daddy a bourbon is going to come over to your house bring in some little book bookers and not creek with him hey come out even drag some of that hardest creek with him drink it all night long if you drink it all four of those they're all high-proofed you're going to be a happy person you'll definitely leave us that five star review some comments but seriously those reviews those comments get us into great Distilleries like James B. Beam Distilling Company gets great whiskey in our hands, like this little book, this Knob Creek and this Booker's. We really appreciate it.

Now, if you're sipping on a whiskey at home and you think that it's something that we really need to know about, make sure you pop on our website, go to the Contact Us page, let Mike and I know about it. That's your hometown distillery or a bottle you just got and it's really got your interest for the moment. We'd love to know more about it. You can always reach out to Mike and I on our website. You can also reach out to us on email. I'm Jim at TheBurbinRoad.com. He's Mike at TheBurbinRoad.com. Like we always say, probably the best way. Up on Instagram, hit up our DMs. I'm jshannon63. I'm Big Burbin Chief. We'll see you down.

The Burbin Road.

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