313. Goodwood Brewing and Spirits

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. It 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 and 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 see maple.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 on the road again.

Yeah, you know, I think I was just, seems like I was just downtown this morning. Oh yeah, I left work from downtown, drove to Shelbyville, got a couple hours sleep and drove back into Louisville. But we are at a brewery. Yeah. A little change for us, change up.

But we've been talking about this episode, Jim, for almost three years now. I know it. I know it seems like we've got so much to get to and it all seems important to us. But it's hard to get everywhere and do everything. This isn't our own backyard.

Yeah. So if you listeners, you wonder where we're at, we're at Goodwood Brewery in downtown Louisville. We're at 636 East Main Street. We're on Whiskey Road. We are. We are. But we actually came in here not to drink so much beer. We're going to drink some beer though. But we came in here to talk about Goodwood Whiskey, right? Absolutely. Pretty exciting stuff. And we got two amazing young gentlemen here with us. We got Thomas Crockett. And Quentin Nolan, no, that is not the famous Crockett or the famous Nolan. But they're famous in their own right. Right, guys? Oh, yeah. That's right. That's right.

Welcome to the Bourbon Road. Thanks for having us. Yeah, it's a pleasure to have you guys on the show today. Yeah, it's always great, Mike, when we can drink whiskey and beer at the same table.

It is awesome. We're a stone's throw from the bar here. So listeners, if you hear some background noise, you hear some guests come in. We are in the bar. So we're going to have some live audience over here. You might hear Mel and Viv in the background.

They'll be here for sure. Yeah.

Yeah. So let's get to this. Quentin, what's in our glass right now?

In our glass right now is our Kentucky straight bourbon that has been finished in our bourbon barrel stout barrels.

A stout beer. So these barrels had bourbon in them at one time. Yes. Then they had stout beer in them. Yes. And then they got bourbon in them. Bourbon again. Wow. That's recycling right there at its best.

Yeah, we love the earth.

Yeah, that's planet friendly. No doubt about it.

Yeah.

What do you do after it's done? From there, we sell it on the secondary market. On the secondary market. Furniture makers, even home brewers like to get them and just try to do some funky stuff with them. But yeah.

I guess you can always throw a beer in it again, right?

Yeah, we could because it's got whiskey in it already. So it's killed all the bacteria. So we couldn't keep going if we really wanted to get to that point.

Just keep going, huh? Well, let's taste this sucker. Cheers, gentlemen.

Cheers, guys.

Now this bourbon barrel right here, is this bourbon barrel from, you know, I don't think it's any secret that you guys get your bourbon from Green River Contract to Steel down there, right?

Yes.

Now is that where the barrel comes from?

That's where the barrels come from as well. Yeah, we try to keep it in that family and kind of keep that partnership going. So we use their barrels to age our beer in and then send it back to them to fill their base bourbon with.

Mike, were we supposed to taste it yet or were we supposed to just nose it so far? I just went ahead and tasted it. I did take his little nose on it and I got that nice little creamy little bit of kind of a chocolatey coffee note to it. From the stout? Yep, and then I just went straight for the taste.

Now what do you guys get on that? Do you get some stout in that?

Yeah, there's definitely some like, more like, roasty, chocolatey notes in there that we get from the stout. That kind of differentiates from the bass Green River Bourbon.

I think that's nice when you finish a bourbon and it comes out something like this right here. It does give you a different aspect of whiskey. Some people are so close-minded, all they can see is Green River, right? That standard type of bourbon, right Jim? Absolutely. Well, you know, Green River bourbon is great.

We've been down there, we spent a day down there going through their distillery and then sampling all the wares. We have a great respect for their whiskey. It's good stuff. And this particular base whiskey, did you specify the age on this? Was this a straight before you started?

Yeah, it is a straight. I believe it's whatever Green River's base bourbon is, and I believe they do a two to four year blend on theirs. Got it. They don't have an age statement on their bourbon, so we don't put an exact age statement on ours.

But it's straight when you start, which is good to know. Absolutely. So that means it's at least two years old, and they're bringing in some of that slightly older stuff to give it that character. But you know, there are some nice notes that come out of that two-year bourbon there, too. So you put the two together, you get the best of both worlds. So let's talk about Goodwood. When did Goodwood start?

So Goodwood started in 2014 when the group of investors took over what people in Louisville know as Bluegrass Brewing Company. It was a bluegrass brewing company since I believe 2005. I believe that's right. Yeah. Yeah. A new investing group came in and bought the rights to the production facility of BBC and then rebranded to Goodwood.

Tell us about both of your positions here at Goodwood Brewing.

Sure. So I actually came on beginning of August. I was in the freight brokerage industry and came on to be the VP of logistics here. And I also do bourbon sales as well. So I had some experience in the freight industry working for customers and now I've kind of switched places and I am the customer and working with other freight brokers and it's been good to already kind of have an understanding of that industry and be able to utilize that here. A lot of our distributors handle that on their own. They'll send the trucks. And so we don't mess with that. But there are some distributors, probably 25%, 30% of our distributors, that want us to deal with that. So they'll send us an order. And then we'll be in charge of going out and getting a truck and packaging it up and all that and letting them know when it's going to ship, when it's going to arrive, that whole thing.

And what about you, Quentin?

Yeah, so I run the operations of what I would call like the alcohol side of the business because we also have a restaurant operation at our other locations. And so here I do most of the alcohol operation stuff. So we have here the production site. I also oversee our brew pubs and the bourbon. So I get to deal with Green River and all those logistics and everything there.

So you get to decide where the product goes. Exactly. Yeah. Wow. So do you have your favorite store? No, I'm not going to push it.

The one that slings out free bottles for him. Exactly. That would be my favorite story. Hey, we got some leftover stuff you need. So when was the decision made, hey, we're going to make some whiskey?

I believe our first iteration of the bourbon was a, it was a really small run. I think it was only like maybe five barrels or so. And it was of a 12 year bourbon. And I believe that was like three years ago, four years ago.

Yep. 2019 was when we first decided, let's get this going and see what it's like to get in that industry. How does that work?

How did you make that work? What steps did you take to make that leap? What did it take?

actually both of us weren't around during that time and so i believe what that was was they just purchased some bourbon they basically just got this whiskey from them in totes and brought them here and just put them in their beer barrels and then eventually they found somebody because we're not legally allowed to age and bottle here at this facility. So we sent it to an, I believe it was a MGP who bottled it for us. And we then sent it out in the market.

That's interesting. So yeah, I mean, there's all kinds of facets to this business and there's so many different ways to make it work.

Oh yeah.

I mean, you don't necessarily have to be making the stuff yourself. Sometimes, like you said, you can't age the product on site, but you can receive it in totes, but you can't bottle it. So there's a lot of rules. A lot of rules. So that's pretty interesting. So I guess that first round of things went well enough that they said, you know, let's do it again.

Yeah. Yeah. I think once they, once that first one went out, they, it sold a decent amount. And then our owner decided, yeah, let's do this again. And he did a bigger run of both the, um, the bourbon barrel stout and the honey. And we got that from MGP as well. Okay.

All right. Mike, what'd you think about the whiskey?

I drink it all. Mine's gone too. I've got one sip left. I like it. You know, it's different than like a port finish or a wine finish or a Madeira finish or something like that, right? Yeah. It just has a different base to it. More creamy, I think, than those. Not as tart. Yeah. But that makes sense. Does that make sense to you?

Yeah, absolutely. Yeah. Yeah, for me, I mean, I'm kind of a much bigger fan of like a stout-finished whiskey than with a bourbon barrel-finished stout. So, you know, everybody's got what they like, you know, where they kind of gravitate towards, but I love the flavor of this. It was, I'm not going to say it was subtle, but it wasn't overpowered. So yeah, the right level.

It's a very cool, you know, I think it's a very cool concept that we went with, you know, we're known for our burden barrel stout. And so we knew that there was a potential market there for us to get into that was exciting for our distributors and for our customers. And you know, it's been, it's worked out really well for us. We're really excited for the future.

So Jim, I'm going to move on here. I had to get some whiskey in my glass. Yeah. So what did you move on to? So we're going to pour some other straight rye whiskey. It's called English mild.

I see a green label.

I know. I was telling somebody the other day, I said, do you see all these green labels? That's rye whiskey. They're like, no, it's not. And I was like, here we go.

It's the unofficial color. There's a few that break that rule, though. We've seen a wheat whiskey out of Georgia. It's got a green label. It does.

It's confusing, right? It is. Here, let's get everybody a glass.

So you get to taste all the whiskey when it comes in. Are you part of the blending team too? Yes, I am. All right. And do you guys, when you do that, do you have kind of a panel of tasters?

Yeah, it's usually, it'll be Thomas and I for sure, our owner Ted and Jason, who's our tapper manager here. He's got a good nose on him as well. We do like to have multiple people tasting it so it's not biased. And a lot of times we won't even label what it is, what the ratios are. So the weeded people won't say, oh, I like that one because they know it's weeded or the rye, the high rye.

We don't want anyone playing favorites.

If I see a weed, I don't know what's wrong with me. I want to stick it in my pocket and walk away from everybody else and hide it.

Yeah, I'm the same way.

I don't think there's nothing wrong with that. That's my profile and I like that. But I'm looking forward to this. I already know that it does have that rye aspect to it. This is finished in an English mild barrels, right? Yes. What's an English mild?

An English mild is a, it's a very kind of like amber ale. I would call it an amber ale here in America. It's English mild. It's obviously an English style beer. It's an English mild is probably like your everyday beer that you would find at a pub in London. That's what the guys would be sitting around drinking in there. And we feel like this flavor had a really brightness to it that would go really well with the rye whiskies. And so we're drinking this juice that's from MGP, actually. So this is our last run of MGP that we're doing, which is in this rye.

And this one's got a little bit of rye in it, right? The mash bill is pretty high rye on this one. Yes. Well, they've got, they've got a couple of mash bills there, but this one definitely is the high ride mash bill.

Yeah, absolutely.

I mean, I didn't have to get it too close to my nose before I knew that. And you guys are doing these agents about four months. About four months.

Yeah. down in Owensboro, though, right? Down in Owensboro, yeah. So we sent this rye from MGP to Owensboro and let them store it for us. And they bottled it for us and everything.

And they're a massive facility they have down there. They have a huge facility down there, yeah. It's shocking when you drive over there.

You don't think it's that big and then you go inside there and you're like... Yeah, because it's not too far from like downtown.

Yeah.

When you wouldn't think that that massive of a place is...

I'm always in awe when I see one of the much older distilleries and you just realize how much whiskey our ancestors drank. I mean, they drank a lot. Yeah. I mean, a whole lot. You go out to Castle & Key, you go out there to Owensboro, you see these older distilleries, you're like, Oh my. I think you could hang with him though, Jim. You think so? Yeah. I don't think I could, but I don't know.

I'd try, but I'd be hurting every morning. I couldn't get up and get behind some mules and plow some fields and stuff.

Well, imagine having a bar right below where you work. There you go.

There you go. Now, how is this building we're in?

I believe this building's around 200 years old.

It's one of the original buildings in Louisville, yeah.

It used to be six stories high, I believe. Really? I think that's right. And then it had a fire, and now it's only two stories.

And we're just... We're kind of between Nulu, downtown, and Butchertown, right?

Yeah. I think officially on the map, our address is Butchertown, but we're close enough to Nulu that we partnership with all the businesses around here, and we're part of that Nulu.

We call ourselves the Louisville Nulu location. You know, when we're referring to all five of our locations, we refer to this one as Nulu.

I can see that. I think this is kind of Nulu. You know, I mean, like Garage Bar is right over here, right? It is, yeah. Right at the corner, yeah.

Billy Goat Strut is... Yeah, Billy Goat Street is right behind us. Right behind us.

That's our alley, yeah. You can walk to the High Horse from here, too. Oh, yes. I drove by the High Horse to get here.

Yeah. One of my favorite little spots. Yeah. It's a great spot. It is a good spot. When my wife goes shopping over there at the, I don't know, it wasn't even the stores over there, you know, the ones with all the crafts and stuff. Red Tree and all that stuff. I'll go to the High Horse. Straight to High Horse.

But your barn here is, you know, I love it. Just the old brick, the, I'm gonna set behind this gigantic, post-beam right here that's, who knows how old it is. I just love this feeling here. You know, you go back there, you see barrels stacked up, you see all your brewing equipment stuff. I just, it's a great place to come for a whiskey drinker. If you don't have a whiskey drinker with you that you're coming to Kentucky, what a great place to come and say, hey, let's get them some beer too. Absolutely.

Cause your beers here are phenomenal and hopefully we're going to get to try a few or at least one at the end of the show. Yeah.

Yeah.

And I know that our wives are either already drinking it or looking forward to having a glass here pretty soon.

I see your glass sitting there and it's halfway empty. And I can hear her talking, so she must be feeling pretty good.

Yeah, it's been a cool location because you've got the plant. connected to us, the production plant, and so we were able to give tours. We have a private party area in the back where you can rent it out and do corporate meetings if you want or birthday parties or whatever.

Do you guys stay pretty busy with people leasing it for parties?

Yeah, especially right now during football season, we're open late on Mondays for Monday night football and we've been getting pretty good crowds there and we had a couple private events last week and the week before, so we do pretty well with those. Jason, our taproom manager does a great job with that.

That's awesome. So I'm sitting here sipping on his rye, Mike. I'm getting the influence of the beer, but I'm not exactly sure what it's done to the rye.

To me, this one, where the other one was creamy and I said it wasn't tart, this one has that rye tart to it, like a green apple kind of. It's not bitter. It's just that little bit of bite you're looking for and maybe that English ale. Am I correct on that?

Yeah, for sure. So the English mild beer is a lighter beer. It's only like a 6% alcohol beer, which usually you don't see those barrel ages very often. Whereas like the stout and the honey, which we'll get to, has higher ABVs on them, they'll impart more flavor into the whiskey. But the rye, it's not going to give it as much of a, you know, impact like on the front. But yeah, you get that. I think what it does is it mellows it out a little bit. It kind of maybe takes away that's real hard, harsh spice from rye and kind of smooths it out.

That's what I was going to say. I think it kind of softens the rye a little bit, but is it adding those t-notes? Yeah, for sure.

Yeah, it's definitely adding. Almost like a Granny Smith apple. Yeah. Maybe with a little bit of clove too.

I agree. Yeah. When you said green apple, I couldn't have agreed more with that statement.

We do drink a little bit of whiskey and know those tasting notes, our tasting notes.

You guys have been around, do you know a little bit about what you're doing? Yeah, just maybe a tad bit. We try.

So this is 90 proof, the one we had and started with, also 90 proof. 90 proof, yeah. And then, so that's kind of where you guys are at with your whiskey. That's what we're going with, yeah.

That's where we're at right now, yeah. All right, good deal. And what are the price, what's the price points on both these bottles we drank?

Retail, you know, you want to go grab a bottle at your nearest liquor store. They're going for about 60. We try to keep it around $60 a bottle throughout the country, you know, make it easy for everybody. So it was a little bit higher a couple of years ago, and we've managed to get that down towards a more reasonable price for customers. And it seemed to work out well for everybody.

You guys are pouring it at the bar here.

Yes.

You're important at all your locations. Correct. You're also a bottle shop.

We are, yes.

Okay, all your locations at Bottle Shop?

I believe the ones in Kentucky are. I won't say anything about Indy and Columbus just yet, because I don't know, but okay.

Let's talk about those locations. So you got one in Frankfort, Kentucky, right? Yes. That's a lot bigger space.

It is a bigger, the rest of the locations are restaurant forward, whereas we're beer forward, brewery forward. And so those places are going to have larger kitchens.

So if somebody's visiting Frankfurt, they're visiting Buffalo Trace, Goodwood's right downtown, a great place to eat down there.

We've done it several times.

It has.

It has been a great place, a great location when people go do that bourbon trail. You know, they want to go have lunch and it's our restaurants right on the Kentucky River. You know, we've got a great back patio that overlooks the river and it's it's been great. Yeah.

Now, what about Indy and Columbus? Have you both been up there to those two locations? Yes, yes. And they the same kind of aspect?

Yeah, they're very, they're even bigger. They're even bigger. Yeah. Indy is probably our biggest. Columbus is probably the second biggest. They're both very event driven. So especially the Columbus one, it's in what they call the arena district in Columbus. And so they're right next to like the blue where the blue jackets play. And I'm sure

being there that they probably have plenty of Ohio State fans. Oh, yeah. And then Indy obviously has the Indianapolis Colts. Yeah. So it's sports heavy.

The Indy restaurant is about 100 yards away from Luke's Stadium. So it's it's in a great spot. And the convention center right there in Indianapolis, too. You get all sorts of customers and yeah, it's it's great.

I love Louisville and you know, we got some great things going on here and we do know how to party. Yeah. But man, those, those people in Columbus and Indianapolis, they know how to, especially when it gets cold. Oh yeah. They know how to throw it down. Don't they? Oh yeah.

There ain't nothing else to do.

You can't go outside. Yeah. It was really funny for the, at the, uh, the SEC championship, it was in Indianapolis, wasn't it? It was. Um, and do you remember who played in that?

I don't.

Georgia and Alabama.

I think it was a couple years ago, maybe. Or it might have been this month. The national championship was up there last year. That's right. That's what it was.

So it was the national championship was up there and the teams that were playing in it were down south. And so you're in the middle of January. And so we rely a lot on to go beers. They're in the Indianapolis restaurant and so none of the customers were wanting to take beers to go because it was so cold. Hey, their hands are too cold. Their hands are too cold and they're, you know, they're these Southeast Conference people and they didn't want to grab beers to go. Oh my goodness, you have so

Glass with a glove on it. Yeah.

Yeah, or a pair of gloves We had that what was it an Iowa State game Yeah, then I think there was a bowl game that went through there and was like Iowa State and and we killed it for those people Midwesterner people a little bit different when it comes to whether but if you took somebody down south

from Midwest, they'd be like, man, it is. They hate the humidity. It's hot. It's hot. It's sweating hot. It's not that dry like Las Vegas.

I know. You get down there in Florida sometimes and people wonder why would anybody go north of Jacksonville?

If you like to wear shorts, it's a different kind of weather, different breed of people. I like it. This whiskey, I think, is great. The first one was amazing. I love the finishes on both of these. They both have a different You drink them at a different time, I guess. I think that first one was a nice before dinner. This might be a mid before dessert whiskey.

Yeah, and I think there's a season to them as well. I think that stout finished whiskey is probably a little bit more of cold weather whiskey, whereas this rye for me, believe it or not, Warm weather. Warm weather. Yeah. I'm the exact way.

I love our rye on an ice cube after mowing the yard. Let me ask you, have either one of you tasted these at like barrel strength? Yes. So when we get, obviously when we get those samples in to do the blending and stuff, they'll send us the final product for our approval. And usually those final products are not down to proof yet. And so we have been able to try them at barrel strength before and they're, I would say that the beer flavor stays about the same, honestly. It stays about the same. But yeah, they're much more robust in their flavoring.

What was the one that we had a couple weeks ago, about 120 proof?

Yeah, that was the Walnut Brown that we're coming out with.

Walnut Brown, yeah.

Yeah, we wish we had it on the table today.

I know. That's all right. I'm sorry that we don't. We'll come back.

Yeah, come back in a month and it'll probably be here.

Maybe our listeners will see a review on the Bourbon Road of that.

Yeah, it'll be out a few weeks. That's what we're thinking.

Maybe the FedEx man will show up with a bottle.

Or just go to any of our states and look around the liquor stores.

So let's drink one more on this first hash, Jim. We'll just go ahead and do this right here, the three chord collaboration.

Oh, we're pouring this. Can you talk a little bit about the three-cord collaboration?

Yeah, so we like to not only just do our own bourbon, but we like to collab with distilleries around the country. We've done multiple collabs so far. We've done one with Chicken Cock. We've done one with Barstown Bourbon Company. And our latest one is this one right here, which is with three cords out of Michigan. We're picking some winners there. Yes.

You're definitely picking some winners. Yeah.

Now, so for people that don't know three core, that's Neil Gerardo and, uh, which is, he just was inducted into the rock and roll hall of fame along with, Oh, well, Pat Benatar.

I don't think a rock and roll whiskey here. You guys just made it a little more rock and roll. Yeah.

Oh yeah, this was a cool thing that we did. I think what, about 72 cases were made?

Yeah, super limited run. It's got a blend of a six, seven and 15 year bourbon in it. That is all three cords.

Now is this, you said 72 cases, is that about two barrels?

I believe so. I think that sounds about right. Yeah.

Yeah. Just so our listeners know the size of it. Two barrels of this whiskey out there. That's still not a whole lot of barrels for all the states you guys released in and stuff.

No, this one is just a Kentucky release and well, it's in all of our locations. But I think market wise, it's just in Kentucky and then just in Michigan where they're located.

Wow. This has got a tremendous tobacco note to it. like a really good tobacco note. Now we just kicked it up a notch here. We already did.

This is a 111 proof right here. Let's get it.

Yeah, I really wanted this one to be at 111 to kind of go off that three chords, you know, the one, one, one. Yeah, there you go. So I really liked that idea. And when we tasted it, we did proofing with it whenever the rep was here. And so it happened. We liked that. I can't remember exactly what the proof was. It may have been 112. You know, we probably couldn't get exactly 111, but that's what we were. That was the mark we really like. Yeah.

So three card is kind of one of our, I don't know, secret kind of, we have, we've had them on the show a number of times because we get an expression from them and it just blows our socks off, you know? they're very adventurous and they always thinking out of the box with the stuff they do so it's great that you guys were able to hook up with them here this is a tremendous whiskey i mean it really is i'm not going to say that everybody would like it yeah but very discerning bourbon drinkers.

You're big bowl bourbon drinkers right here that love that that oaky, that tobacco. That's what they're going to love.

And what barrels do you say this was aged in? So just like the bourbon is a one-off bourbon, we also did a one-off beer for this. We did a really big, I think it was a 12% Russian Imperial Stout.

Russian Imperial Stout. Those are amazing kind of beers right there. They really are. That's a big chief beer. That's a four ounce pour. Well, no, you could put that in a 16 ounce glass for me. Yeah. Okay. That's like 10 Coors.

I have to say, I've said it before, but I've watched him sit down with 32 Coors banquets and make them disappear by himself. I'm like, Oh my God. Yeah.

And drink some bourbon. Every three beers. Yeah.

Well, Hey, it's three great whiskeys to start the show out with. Um, I, I, you know, I love it. Uh, you guys having fun doing these kinds of whiskeys and stuff.

Oh yeah.

Yeah, I think what this does is kind of branch us out than just doing our, you know, core lineup. It really helps us get out there and do a lot more fun things to provide our customers with an all around experience, not just our stuff.

Right. Yeah. And collaborations and guest tabs are kind of the way of the world in the beer industry, right? And to do those kind of collaborations on the whiskey side is pretty darn cool.

We're always interested in doing that. You know, it just, it grows the brand and, you know, anytime somebody wants an exclusive bottling for something, you know, we always want to look into that and see what we can do to make it beneficial for everybody. And it's worked out great for us so far, especially for the three chord.

That's awesome. I'm going to say it, if you're in Louisville, Kentucky, and we've still got another half of the show yet, but if you're in Louisville, Kentucky and you're walking up and down Whiskey Row here and having a good time in downtown, you definitely want to pop in here and have a pour, have a beer.

If you have somebody, like I said before, that doesn't drink bourbon, that happens a lot. We found a lot of couples that come to their pilgrimage to the bourbon trail, and they're like, there's nothing for me to drink here. Well, you guys got a plethora of other beers to drink from, a nice bar here, a great menu that we're going to check out after the podcast. We've eaten here plenty of times, so you can't miss out. But on the second half, They got us this honey, honey barrel.

I've been eyeing that bottle.

It's close to me here. I've been eyeing that bottle the whole time.

And we're going to get to drink a little beer too.

Yeah. So listeners, just stick with us. We'll come back. We got Quentin and Thomas here and we'll get that beer in our belly. 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, you know, onion powder, garlic powder, those kinds 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. Oh, 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. Yeah. You're going up against some heavy hitters in Maple Syrup. And I know we're talking about just the syrup, but you know, that's something to be proud of. Hats off to you, Kevin. Kevin's also competing in a couple 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?

You can go to seldomseenmaple.com. and kevin and his crew they've got a great website very easy to navigate they've got all their products on there you can buy their maple syrup by the bottle you can buy by the case uh you can buy that 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. You could find his syrup down there, aged in their barrels. Trudy Oak down in Dripping Springs, Texas. I was just out there. His syrup's going to be there. Awesome. And at Garrison Brothers in Texas. If you think you love some maple syrup, make sure you go into Garrison Brothers and pick up a bottle from them also. Kevin, I appreciate it. 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 dot com. Pick up a bottle today. So we're still here, Jim. We're still drinking. We're down here at Goodwood Brewing in downtown Louisville, Kentucky. One of the neighborhoods here is Nulu, and then another one is Butchertown, and then you got downtown. But we're kind of in the midst of all of that on Whiskey Row in this old, majestic building. It's nice.

Great bar, right on the corner of Main Street. And, you know, we got ball games on the TV. We've got people in there having a good time drinking beers. You can probably hear them in the background.

I always say you can hear them, but people always say, no, we didn't hear them.

But a nice, lively place. Got a great big bar. They're serving beer. They're serving wine. They're serving cocktails. They're serving whiskey, of course. That's why we're here. And in the first half, we had three wonderful whiskies that, I tell you, Mike, I'm pretty pretty bowled over by it, you know, really good stuff. That last one, that three chord, man, the tobacco notes in that were just amazing.

So what would you say to people that, you know, they look on the shelf, they're walking down the liquor store aisle and they're like, yeah, I'm not going to take a chance on that. I'm not going to take a chance on that Goodwood because it's something different.

I'd say you better think twice. I think these guys have the craft in mind first and they're really careful about what they're doing and I think that it's very thoughtful when they talk about You know, the choices they make when they pair beer and whiskey together here, beer and bourbon, the choices are very thoughtful. They make sense. It's amazing how the rye was affected by the introduction of that English mild. It's amazing how the stout finished whiskey was. I mean, it was just, it wasn't overdone. It didn't spend too much time in the barrel. I think it was just right. So my answer would be, give them a shot. Stop in there, you have a pour, but man, you'll walk away with a bottle, I think for sure.

Yeah, yeah. So what do we got in her glass this time, Quinn?

Yeah, so this is the Kentucky straight bourbon that is the same as the stout finished, except this time we've put it in a honey ale barrel and finished it there for the same amount of time, the four months. Now, how do you make honey ale? Yeah, so what it is is a, it's just kind of like your generic amber ale-ish, and we put 10 pounds of honey in it. And that gets fermented along with the grain sugars that we've created. Now, you said generic. It's not that beer in a white can with a black label.

No, no, no. OK, OK.

It's it's I say that because it's just like it's like if I were to call it a beer, it's like an amber ale. OK, just a good, easy, everyday drinker. And we just add a bunch of honey to it. How much honey? 10 pounds of honey. 10 pounds. 10 pounds.

And yeast, it just doesn't care. Sugar, sugar, right? Sugar, sugar.

They're going to eat every bit of it. So that 10 pounds of honey, along with the grain sugar that we've created, makes it close to 9% on the final beer.

Wow. So this is not your typical honey finished bourbon. No. This is totally different. Well, heck, let's taste this sucker. Cheers. Cheers.

I know you said honey, but man, I'm getting a little bit of like a little maple syrup in there.

I'm getting a honey. I was reading the notes on this and it says, uh, this is for old Muhammad Ali. There's no butterfly in this glass though.

It's not floating like a butterfly, but it damn sure stings like a bee. Yeah. Yeah. This one's 90 proof as well, like your others. And the colors on all these are about the same because the whiskey is the same. The base whiskey is the same. And again, another four months or so in the barrel.

Exactly.

Yeah.

Very nice, I get a light hint of like swister sweet tobacco on this one. You know, that sweetness. Does that make sense?

Yeah. Yeah. Yeah. I think there is a kind of a tobacco note in this one as well. And I'm just wondering in general. So for me, I love finished whiskeys, but I haven't had a lot of beer barrel finished whiskeys. Yeah. And I'm seeing a trend here that except in the English mild wasn't that way with the other ones. I've noticed that tobacco note. Is that kind of normal? Is that kind of a something that you get? Yeah.

I mean, it's definitely from just how the beer interacts with the wood. I mean, it's, you know, in this industry, it's just as much science as it is art. And so some things are kind of unexplainable. So just, I guess the way that the beer interacts with the wood and our in our warehouse versus at Green River's warehouse and where they have it in their storehouses.

It's just... Well, one thing's for sure. When you introduce whiskey into a barrel, you're doing it at, let's just say, on the averages, 110 proof, right? 110 proof. So there's just so much water in 110 proof, about 45% water, right? When you introduce a beer, that baby's 90% water. That can dissolve some sugars, right? That can dissolve some wood.

Absolutely.

It's in the chemistry.

Water's all about the chemistry, right? So I think the beer definitely interacts with the barrel probably at a much higher rate than the whiskey does. Yes, exactly.

Well, I like this right here. It is definitely something different. This one drinks more like a whiskey than the other honey ones I've had, maybe because it's honey ale, right? A lot more viscous here. It's just got that bite you're looking for in that whiskey and stuff and I like that. Not overly sweet either. I was expecting it to be super sweet and it's not.

It's surprising though, isn't it? Up front you get that initial sense that it's sweet. but it's not, but when it hits the back of your palate, it's a little drying.

It's not, it's not, you know, kind of all in your, it hits you in your face. You know, it's, it's, it's tame, but you still can taste the flavors there. And you know, you kind of know what, what we were getting at there. Sure. Yeah.

Now, magically in the middle of our break, beer showed up on the table and it's, Some people would probably say this is motor oil, right?

It's good and dark. Yeah. I mean, if those were whiskey pours, we'd be in serious trouble. That'd be some big so what do we got here?

So this first one is our walnut brown ale which we use for Our walnut brown. This is the water our walnut brown bourbon, which is gonna, you know release here in the next few weeks or so So so again, I'm sorry that we don't have the walnut brown bourbon for you all to try but hopefully this will give you kind of an idea

Well, that's good. I mean, it's good that we give our listeners kind of a little sneak peek into the future. What's getting ready to come out? We don't have our hands on it yet. I'm guessing we'll get a bottle. Hopefully Quentin and Thomas make that happen. I think they're the, I think we might be able to make that happen. So there'll be a review coming, but so this beer is a, is an introduction to the whiskey that's on its way. Exactly. Yeah. Right. Now, do you like walnut brown beer, Jim? Have you had one before? I don't think I've ever had a walnut brown beer.

I've had many brown beers, but stouts really, you know, these dark ones really aren't your jam too much. This is not really a stout though.

No, this is a brown ale. This is a brown ale. This is more like Newcastle, right? Newcastle, yeah. But the way our fermentation happens here and the grain that we have chosen for this beer, it gives it kind of a nuttier finish. Okay. That's why we call it the walnut brown. It doesn't have walnuts in it. For those people who are like, I think they're allergic to walnuts, it's not gonna kill you. That's just the flavor note we think we get out of it, is kind of that walnut nutty finish.

All right, Mike, so I'm ready for some beer tasting notes. We haven't done this in a very long time.

You're not allergic to walnuts, are you? No. No? No. I'm just allergic to mean women and hard work. I've seen you work, man. I'm not sure you're allergic to work. He's a powerhouse So I'm sipping on this and it's it's very tart Like not I guess tart but crisp it is light and refreshing for a darker beer for people that don't like darker beers Give something like this a try. It will shock you.

Yeah, it's got that crispness I'm really happy to report that it's not syrupy, right? Which is something that for me It's not in my profile. It's not something that I'm after. This is really kind of refreshing, but at the same time, it's deep and dark.

This is your guys' jam right here, this style of beer.

I can be all over the place. I'm happy to try whatever, but this is of this style beer, the best one that I've personally had. And this is one of our best beers.

Yeah, it's probably one of our most popular. And if I'm in the bar hanging out here, I like to come down during all the weekends and just hang out with customers and stuff. If there's somebody here who's not a craft beer drinker, But they also don't want like a light beer. They kind of want to get into ground beer. This is the perfect beer for them because it's like you said, it's lighter, it's easier, it's more approachable than like the one we're about to try here.

So is this one, let me geek out for a second. So do you guys do anything special with your water here? We do. We add some salts to it. So there's some Burton salts in here.

Yeah. just a little bit maybe not maybe not your table salt but definitely some yeah some typical English yeah typical like we want our profile our water profile to mimic whatever the style beer we're making a lot of a lot of big breweries like your Anheuser bushes your your Sierra Nevadas They have what you call reverse osmosis. Yep, which is where you can just plug in I want Belgian water and Belgian water pops out. We have to add salts to it To create that and so that's awesome.

Yeah the way I mean anybody who understands what you're talking about or anybody who's a big beer fan and has had You know a good ESB or some other, you know English beer understands the importance of you know, I I'm glad to hear that. I think that speaks for your craft.

Thomas is just over here is like, I like free beer.

Who doesn't?

Thomas is like, it don't matter what it is, as long as it's cold and it's free, right?

You guys want to come on a podcast or free beer?

My wife says when we first walked in here and your bar manager, he poured her a beer and she's like, one thing good about your beer that it's cold. Oh, yeah. Yeah, that's important. That is important.

You know, you can go out and ask my wife. what she thinks about beers and the water, how important the water is. She'll tell you, she's been educated on, you know, I don't want to call it salting, because people take it the wrong way, right? But proper total dissolved solids. And it's really, it's interesting, it's wonderful, and I knew it as soon as it hit my palate. I knew it. So, cheers.

Great job, guys. You got slow beer drinkers, I mean.

I gotta keep up. I'm talking, man.

Whenever somebody else is talking, you gotta drink. This is the art of a podcast out there.

You guys will notice if you look at our bar, it has all of the different drafts that we have. The walnut brown and the bourbon braille stout that we're about to have, those ones are always available. So we've got the ones that we have the artwork on, those are kind of rotators. but you usually can always get a walnut brown ale and a bourbon barrel stout.

Now this English Mild was your beer as well, right? Yes, it was. Is it something that hits the taps from time to time?

Yeah, from time to time. We've gotten to the point where that beer comes out when we need the barrels for a burp. Got it. Reasoning for that. I mean, it just doesn't move as fast as we would like it to But you know, it's it's fine people drink what they want.

And so we're gonna make what people want to drink Here's a question about you know, kind of mixing that beer in that bourbon world and IPAs have went through a rampant Lately, right? Yeah, could you make an IPA bourbon?

You know, I haven't really thought of that, but I don't see, I mean, with the hops overpower, I believe the hops and the barrel may not interact well together because hops die really quickly. And IPA needs to be drunk immediately. Like I give an IPA maybe a three month modern day. Yeah. you're really hopped forward.

That's interesting, you know, because the reason hops were added in the first place was to preserve the beer. So the fact that it doesn't stick around very long, it's the aromatics that go away, right?

The aromatics go away, yeah. And that's the point of having an IPA, is you want that good aromatic. I don't think that would translate into a whiskey.

Interesting, I keep taking it down there.

Well, I was going to say IPAs, the reason they added hops to IPAs, from my understanding, was the reason it's called an IPA, India Pale Ale, was because all the English soldiers that were in India stationed over there, the beer they would ship English beer all the way to India. On a train. Not on a train. On a boat. On a boat. It would get to India. It would change its complexity over that time.

Yeah, it's interesting. You know, a couple of big things in the bar world. One is IPAs and where it came from. And Mike just explained that. But, you know, the other thing is, uh, gin and tonics and where the tonic came from, right? Same soldiers in India. Getting malaria. Yeah.

They love to drink their gin, didn't they? Oh, you got it. They had that tonic water because that's how they had to drink their tonic water. That was the law. You want to stay healthy.

You don't want to get malaria. So they said, well, if I'm going to drink this tonic water, I'm going to put a little gin in it.

Might as well put some gin in it. There you go.

I say that about COVID. I don't know. You know, you drink enough bourbon, you might not get COVID.

Now, Mike, we're far enough along into this pandemic that I think you and I can fairly say neither you nor I have gotten COVID.

And I've been tested several times.

And we're into this thing pretty far. I think you're onto something there.

I think bourbon might have just a little bit of a, I don't know, maybe. I don't know, Vivian keeps wondering, she's like, why is that bourbon bottled near your toothpaste? And I'm like, that's my mouthwash.

All right, full disclosure listeners, we're also vaccinated.

So you got that, this is the beer right here. This is the beer right here that you guys are really famous for, right?

Yes.

Which is your what?

This is our bourbon barrel stout. And this is obviously what we use with our, our, our stout bourbon. We use these old barrels and yeah, this Quentin can say more about, about this beer.

This beer, what happens is we'll, we'll brew a batch of beer and we'll put that whole batch into bourbon barrels. We'll put it downstairs here in our facility and let it age in our cellar for anywhere from three to six months. And then what we'll do is whenever we need bourbon barrel stout on the floor, we'll brew a second batch. We'll then bring these barrels back up and blend the two together. And the reasoning for that is one, it keeps the price down because if you've looked around for bourbon barrel stouts out on the market, They're really expensive and they come in those big bomber bottles and everything. We like to have it in our 12 ounce cans and in four packs. So that helps keep that price down so it's more approachable for customers. But also the drinkability of it goes super high. Yeah. It keeps it more mellow.

So you really don't need like a hundred percent barrel-aged style. No. You've got a mixture of it. Yeah.

You're still going to get your barrel-aged notes, but.

And that kind of makes sense. And for our listeners who don't know, what a stout is. Why don't you just give us a quick overview of what's a stout?

Yeah, so a stout is a, it's a dark beer. It's pretty much black. It's really more of a kind of a ruby red color, but with water displacement and everything, it looks black and dark. And that is attributed to the different grains that we use or different malts we use. So every beer has a base malt. and some beers have specialty malts in them. So like take like our Louisville Lager or a Coors Banquet. That's pretty much just straight base malt. Now this stout here, it's got base malt to give it the sugars for the yeast to eat, but it also has a lot of roasted malts, chocolate malts, Crystal malts.

They toast them a little bit more.

Basically like if anybody knows more about how coffee is roasted, it's essentially the same thing where you take it, you dry the grain out, and then you just roast it. And a well-known stout would be something like Guinness.

Guinness is probably the world's best-known stout, right? Exactly. You guys are working to get there. Yeah.

The Guinness has been around for many, many years.

But Guinness ain't putting their stout into bourbon barrels. No, they're not. That's what they don't have.

No, they do not.

Yeah. Yeah. So I came in here the other day, had a beer, drink it. And this is what I had to say about this beer right here. So to me, for listeners out there, if you're looking for something, I'm going to try to make this sound beautiful for you. I said it's very creamy with a nuttiness. hints of smoked baker's chocolate that's not overly sweet. That's that kind of that old school baker's chocolate. This is not a stout that's been aged too long. And the beer is the star of the show, not the bourbon. Yeah, it's light. General Spice shows up at the very end. To me, that that's this is the perfect beer with bourbon right here. Mike, did you ever think about starting a beer podcast? I was just about to ask if you wanted to go on the road and sell for us. I sat in the bar and wrote that in like five minutes and your bartender was like, what are you doing? And I was like, I'm just jotting down a couple of notes about this beer that I really like. I think that it showcases the beer. Sometimes I think you could put a stout in a beer, in a bourbon barrel and let it go in there too long. And the bourbon has taken over that taste. Does that make sense?

Yeah, the bourbon will take over. You get very barrel tannins from it. It's really just very overpowering. And you have one glass of it and you said, that was good. And then you walk away and you may never have that beer ever again.

This one we really want everyone to just we want you to drink that whole four pack, you know Enough and I've had some like that where I'm like I drink that one and I'm like, that's a little too much for me You know, it's too heavy years too dark and I I like those big boy beers You know like a French farmhouse or something just super powerful. Now, this is 8% right here. It is, yeah. A lot of people would say that's a, that's a big beer. That's a big beer.

Yeah.

But for me it's perfect. And I like that that crisp on it still, this still has that crisp taste to it at the very end.

Yeah. I'm pleasantly surprised by the whiskeys and the beer, Mike. And I've had a few of these already, but just to sit down and spend a little time here at Goodwood and go through their lineup, finish off with the beers here. Wow. Love it.

Yeah, I'm thoroughly impressed. You guys have did an excellent job on your beers and your whiskey. Something to be proud of, something to say, and I'm sure both of you are. Oh, absolutely.

Yeah. We enjoy coming into work, you know, which what more could you ask for?

It's tough, right?

It's tough. It's a tough life. I guarantee you we've got some listeners out there and there are 40 countries, all 50 states. They're all over. They're everywhere. Okay, you guys told me about this stuff, but where can I get it? So where, where can people lay their hands on your whiskey at?

So we, um, are open for distribution, uh, in 12 States now, and that's only going to continue to grow. Uh, currently you can look in your local liquor store and Alabama, Arizona, California, Florida, Kentucky, Louisiana, Indiana, Nevada, North Carolina, Ohio, Tennessee and Washington. Hopefully in the near future, we're we're working on Georgia at the moment. I'm going to try to get the South all all completed.

Any online locations? I believe we do. I think we have a online now. It's depending on state laws and stuff. Sure. But yeah, we do have an online presence as well.

OK, so so look. If you're not in one of those states that they mentioned, make sure you check your favorite online, Drizzly or whatever it is that you have and see if the Goodwood product is on there. So you are distributing online as well. Awesome. When people come out and they hit the trail, let's say they're in Louisville, Kentucky and they come here, they're in Frankfurt and they go to your Frankfurt location or what the heck, Columbus, Indiana, you've got several locations around. Yes. You know, what can they expect to see when they come to one of your locations?

you're gonna get an experience there at each location. And what I love about this company is that the experience at each location is actually kind of different. So, you know, here we're taproom forward, not very, we have a small kitchen, so we have food, but we're very taproom forward, which is very alcohol driven. So this is the Louisville location. This is the Louisville location, yeah. Frankfurt has that good, just small town feel. Like, and you're, I mean, you're on the river there,

The balcony literally hangs over the Kentucky River.

Yeah, it does. Our owner's wife actually dropped her phone off the balcony and he had to crawl down the bank to find it. Oh, good husband.

So keep your phones close. So yeah, keep your phones close.

But yeah, and like our other locations, they're, you know... They're kind of very sports bar forward. Okay, you know, we got lots of TVs going so you can watch the big game Our menu is very southern Cuisine we call it upscale southern cuisine. So it's it's gonna be more, you know taking those classic southern dishes and kind of elevating them and Also, the beer and bourbon is in mind on those things. So come in, see what you want to drink, ask the bartender or your waiter or your waitress what's going to go well with this. And they'll definitely give you some sort of, you know, pairing. Awesome.

So we were talking about it. You guys offered up a nice giveaway for one of our listeners of our bourbon Facebook group, The Bourbon Roadies. What do you guys got for one of those listeners?

I think we're going to give away one of these Goodwood honey finished bourbons. Nice. And then we'll throw in a hat and a t-shirt.

Hat and a t-shirt and a bottle.

Yeah.

Rock and roll. We aim to please.

Yeah.

You aim to please. I think that's awesome. So listeners, roadies, if you're not a roadie, I'm going to go ahead and tell you how to become a roadie. You want to join our Facebook group. You got to be 21. You got to like bourbon. And you gotta get your plate nice because we don't tolerate any rudeness in our group, meaning we'll just kick your ass out. We don't sell in there, so follow those rules, join our group. But to win this bottle, you gotta invite three people to join that Facebook group and you also have to tag Goodwood Brewing, hashtag Goodwood Brewing. We'd appreciate it if you do that. I will choose a winner at 10 PM Eastern Standard Time Wednesday night. So play, invite as many people you want to join that group. Just remember that we don't do any of that rudeness stuff. That means we don't do politics in there. We don't do religion. We don't do social issues, right?

Absolutely not. We stay as far away from that stuff as we possibly can. You know, there's a lot of bad vibes out there on the internet. You know, we just want to be a safe place.

Yeah, there's enough division in America. We don't need any of that. We bring the people together with whiskey and obviously some great beer. Yeah.

So, you know, you come into that group, you drink what you like, you share what you like. If you're drinking from the bottom of the shelf or the top, You're going to get the same amount of love. It doesn't really matter. Yeah.

Well, great giveaway guys. Where can, uh, where can our listeners find you guys on social media?

Uh, so we, I believe we're just at good wood brewing, um, on, I believe all of our social media platforms. Yeah. Just good wood brewing, all one word. And so like to keep it simple over here.

Yep. And a good wood.beer is our address.

Now, what about any of the single, single bourbon women out there that are looking for you, uh, Thomas?

They can find me at our Louisville location. I'm here Monday through Friday.

They can come to the store.

They can reach out to me. You got the Instagram? I do have an Instagram. I don't know what my handle is. This is your chance, man. I'll have to tell you real quick.

Literally 200,000 women are out there waiting right now.

My handle official, I have it now, is T underscore Crockett. That's with two T's at the end. There's going to be some woman in an outback of Australia and be like, yup, this is it.

This is my guy right here.

This is my guy.

And Quinton, what about you, man?

Yeah, my handle is Q Nolan. Happily married? Happily married. Happily married, yeah.

all right well mike where can people find us on the internet well you can find us at tiktok instagram twitter youtube obviously facebook uh we're there on instagram also main place like we said was the bourbon roadies come in and join us uh if you'd like to drink from the very bottom of the shelf uh like a 10 high whiskey all the way to the top of the shelf like this goodwood right here grab a bottle of it drink it in there Tell us what you think. If you want to come in there and celebrate a birthday, a retirement, even a death of a family member, you want to raise a glass to that family member or a good friend or something, an old shipmate, in me and Jim's case. We want you to do that without any harassment.

Absolutely. We do two shows every single week. Every Monday, we'll do a craft distillery episode. We'll focus on a single expression from a craft distillery. I don't know, maybe, just maybe we'll have that maple whiskey here in the future. Could happen. Maybe we'll do a collab together. There you go. There you go.

Got us thinking about certain options. We're going to have to go discuss that in the conference room tomorrow morning.

Every single Wednesday, we'll do a full-length episode. We'll go a full hour. We'll do 30 minutes in and 30 minutes out. We'll get you to work and get you home. we did today with these fellas from Goodwood. We had a great time drinking whiskey and drinking beer with these guys. We hope you enjoyed the show. You can look for it every single week. Mike, what do they have to do to make sure that they don't miss one of those episodes?

So listeners, you want to scroll up to the top of that app, hit that check sign, that plus sign, that subscribe sign. That app's going to let you know, hey, these two jokers had this show come out today and you need to listen to it right now. They need you to scroll on down, hit that five star review, leave us some of those comments that we love because you know what's going to happen if you don't.

The big bad booty daddy of bourbon is going to come over to your house, dragging his wagon loaded with his good wood.

He's also going to have some beer with him. We'll drink it all night long. You'll be smiling. You'll give us that five star review. Those comments, I guarantee. But seriously, those reviews those comments they open up doors to distilleries they get great whiskey on our hand like this good wood beer in our hands like today we get great guests on like Thomas like Quentin we'd really appreciate it

Now when you're out and about, it's inevitable, you're gonna run into Mike and I. We're at distilleries, we're at liquor stores, we're at events, we're all over the place. And breweries. And breweries, we're out on the Bourbon Road. So if you run into us, make sure you walk up and say hi, introduce yourself. We'd love to meet you, love to shake your hand, love to hear your Bourbon story. We love our listeners, we love to hear from you. Make sure that if you have an idea for a show, if you've got an idea for a bottle, you reach out to us. Let us know about it. We'll do the hard work. We'll call the company. We'll interview the people. We'll make it happen. We'd love to thank our guests today for being on the show. What a wonderful day here at Goodwood Brewery, fellas.

Yeah, thanks for having us. Thank you so much.

We appreciate the hospitality for sure. Definitely love drinking whiskey with new friends. Oh, yes. And we'd love to do this again in the future. We hope you invite us back.

For sure. Yeah. Anytime. Definitely. We still have that Warrant Round coming.

Yeah, there you go. There you go. And yeah, for all those listeners, if you find yourselves in Louisville, Lexington, Frankfurt, Indianapolis, or Columbus, come check out our locations. It'll be a fun time.

Absolutely. Absolutely. Well, you can reach out to Mike and I anytime. You can reach us at our email address. I'm Jim at TheBurbanRoad.com. He's Mike at TheBurbanRoad.com. What we usually say, though, is just hit us up on Instagram. I'm JayShannon63. I'm Big Bourbon Chief. And we'll see you down the Bourbon Road.