394. Bardstown Bourbon Company with Danny Callaway

Welcome to another great episode of the Bourbon Road with your host, Jim and Brian, where they talk bourbon and of course, drink bourbon. Grab yourself a pour, kick back and enjoy another trip down the Bourbon Road.

We're very excited to have Blanton'sBurbanShop.com as a new sponsor for the Bourbon Road podcast. In fact, this podcast is brought to you by Blanton's Burban Shop. Blanton'sBurbanShop.com is the only official merchandiser for Blanton's original single barrel. Looking for a unique gift? Blanton's Burban Shop has got you covered. Blanton'sBurbanShop.com is your home for all Blanton's gifts. The Bourbon Road is excited to have pintsandbarrels.com as a sponsor of this episode as well as our official custom apparel provider. Be sure to check out pintsandbarrels.com and browse their ultimate online store for bourbon lovers. Hello listeners and welcome back to another episode of the Bourbon Road Podcast. I'm your host Jim Shannon and today, today we've got quite a treat for you. We've got an old friend on the show, somebody who hasn't been on in a while and we're pretty excited about it. So we'd like to welcome to the show Danny from Bardstown Bourbon Company. Danny, welcome to the show.

It's great to be here, Jim. Excited. It'll be a fun time.

Absolutely. So we're going to drink some interesting whiskeys today, a couple of whiskeys that you guys sent out to us. I have to be honest with you, I haven't had either one of them. I haven't had this particular class of malt whisky before that we're starting with. And I certainly haven't had your new release that we're having on the show today because it literally just announced pretty exciting stuff.

Yeah, it's going to be a fun time. And the category we're going to discuss is one of my favorite and whiskey. And this collaboration has been on our minds for a few years now. And we're getting to the day. So it's awesome.

All right, so let's pull back the curtain and let everybody know what we're drinking today. This show is based around a new collaboration release that you guys have just announced, which is your Amrute finished bourbon, but it's actually a combination of rye and bourbons, but finished in Amrute barrels.

Exactly. So this is with our collaborative series, we're going out and we're targeting our favorite producers globally. And so we've done cognac, armagnac, rum, Napa Cabernet, stouts, but we've never gone to India. And while I was working on this, I realized there has never been an American whiskey finished in Indian whiskey barrels before. We like to say we're trailblazers of innovation and we are living it with this one. It's a true first and we'll go through all the product information, but if you can't tell, I'm fired up for this one to come out.

That's pretty cool. And, and I mean, I was serious. I've not had an Indian malt whiskey before. And so that's the first thing we're going to do today. We're going to actually try this malt whiskey that goes into the barrels that you've sourced for your, your collaboration. And we're going to try that. So can you tell us a little bit about that whiskey? Cause I'm at a loss.

Indian whiskey as a category is massive. If you look at the top 10 global selling whiskies, there's always going to be four or five of them from India. The difference being a lot of those whiskies are molasses based. They have a different definition. So recently, and I'm talking within the last 20 years, you've started to see authentic barley based Indian whiskey. And there's there's a few distilleries that are really leading the charge. And I feel like Amr is right there. They source their barley from the foot of the Himalayas. So right there, Himalayan mountains. And then it's actually aged 3000 feet above elevation in Bangalore. So I like to think of Indian whiskey in this style as a bridge between Scottish whiskey and bourbon, right? Because it's malt based. So a lot of the flavor profiles are going to be similar to Scottish whiskey. But the way it's aged, and if you look up the humidities of Bangalore and Kentucky, you're going to see a really similar climate that leads to rapid development. So you're getting all kinds of extraction. Aged and used bourbon barrels, just an awesome profile. And I think no one's doing it better than Amr in the Indian whiskey category right now.

And Amrut is spelled A-M-R-U-T, pronounced Amrut. Amrut. I think I said it incorrectly. I think I said Amrut a few times.

I hear it both ways. I think Amrut's fine, Amrut's fine. It literally translates to elixir of life. Oh yeah. In Sanskrit. So it's a great name and category.

All right. Well, let's get straight to this first pour and we'll check it out. So this is the Amrute Indian single malt whiskey. This is 92 proof. And this is their basic introduction to their whiskey.

Yeah, I would say this is their their flagship, right? This is this is what you're going to find. It's done in a classic style. It's non chill filter. So you're going to get a purity of flavor. 100% barley base. And again, that barley is grown right in India, made traditional techniques, and then, you know, aged in that real humid, hot climate. So on the nose immediately, you're going to be more, if you drink a lot of barley based product, you're going to be closer to Scotland than Kentucky.

Yeah, I definitely get that. Kind of a waft of honey and you definitely get that rich barley flavor nose to it that you get with a good Scotch whiskey or

Yeah, honey's a great call out. I also just get this unique ripe fruit that's not really found in a lot of bourbons. I think it's unique to the barley grain and it carries over. When we did this collaboration, we started exactly what we're doing right now is tasting through the armroot releases, whether it's the flagship whether it's the peated, whether it's a fusion of the two and just seeing what flavors we wanted to draw out. Honestly, it was the honey and fruit that I wanted to lean into, not so much the peated aspect, more of just the nuanced characteristics that aren't found in Kentucky bourbon.

I'm not picking up really much smoke on this. Is there some or?

On this one, no. What you get with with barley-based products is when the barley starts to germinate, you need to halt that germination through heat. And oftentimes, they will use peat, which is essentially a bog-like material. As the fuel source to heat and the smoke from that peat will get into the barley and give that characteristic peated flavor, you're not getting that on this one.

Absolutely not. And this is kind of a lighter color. Now, do the Indian whiskey makers use second use barrels or do they do?

Second use barrels and they're ex-Burban barrels most often. They can mix in, you know, you'll see sherry finishes commonly or blends of the two, but you see a lot of ex-Burban in this case.

Well, the color on it's light, but I'll tell you what, on the palette, I do get a bit of spice on the mid to back of the palette. It's got a nice little tinge of spiciness to it.

Yeah, and I think with color, it's just like Scottish whiskey, where a four-year bourbon will look like a 15-year Scottish whiskey. Because it's a second-use barrel and there's just less color extraction, you can get incredible complexity over time, but the color is going to remain more of that golden than leaning into the darker hues.

So you said that Bangalore, their climate's very similar to the Kentucky in terms of heat of the day and length of the summer.

I think it's a bridge closer to Kentucky, I mean, than Edinburgh or Scotland. So you're getting a quicker development on the barrel, which leads to more extraction with less years.

But they are a little bit more elevated than we are here. So, I mean, at 3,000 feet, that's a little bit higher up, I would say, than... Yeah, just a bit.

It's a super unique climate, you know? I'll be honest, I've never been, but it is on my list to go check out these rick houses and run some tests at Bardstown. We really lean into this technology of monitoring humidity and temperature on all our warehouses. And we have some really cool things on site, which are glass paneled rick houses. One of the rick houses, the entire front is all glass. And I want to explore what it's like aging the barrels in that glass versus what's going on in Amherst, because I do think we can draw some similarities there.

Oh, that's interesting. So Danny, you are the vice president of product development for Bardstown Bourbon Company. And I mean, in your spare time, you get to do a little blending as well, right? I mean, so can you tell us a little bit about the job you do and kind of how you got to that place? Because I can remember having You and Mark on the show probably, I think it was episode 32, and you've done well for yourself at Bardstone Bourbon Company.

I mean, I've had a blast. I just started my seventh year at Bardstown, and from day one, Bardstown's really just been about three things, innovation, collaboration, and transparency. And I really just adore those three concepts. Innovation, just like we're seeing here with the ombre, with our blends, really in everything we do. And it starts with the distillery, over 500 points of production, most technically advanced distillery in the country. just creating all kinds of new recipes. We did over 60 unique recipes this past year. Collaboration is what I'm about. I say no product we do is done in a room, just one person. Beverage culinary distilling. We have this incredible hospitality program where you get an executive chef, a beverage director, We can all use our different viewpoints to look at products and what we're creating. And obviously, this collaborative series, nothing represents it better. But above all else is what you're seeing today, which is transparency, where we can dive into a release on the label. We'll have every mash bill, age, where it was distilled, how we got to the final product. When you take a tour, you can take photos, you can ask any questions. We want to live this transparency. When you see our still, it's all glass looking in. It's just, to me, where bourbon needs to be. And if you sum and put that all together, you get the modern bourbon experience. And that's when I joined back in 2018. That's, you know, from day one, how we lived it. And I was brought on initially to do the rest of the bar and the restaurant. And then that translated to the visitor center, and then the hospitality program. But the whole time I was picking up product development, working on the blends, working on the partnerships, working on the finishes, and just set my mind to learn not only the flavor, but the process of product development. And before I started Bartsdown, I was a SOM. I was running a restaurant, was deep into wine, so I learned flavor. Before that, I was in New Orleans playing in the New Orleans Orchestra and just adoring cocktails and the cocktail culture down there. I'd always had that as a part of what I did. In the orchestra, there's no better representation of a team sport outside of sports than an orchestra. I think I just apply that mindset to Barbstown.

That's fantastic. What a great story. I mean, to go from music and then into wines as a sommelier and then to Bardstown Bourbon Company into their culinary area and work your way up through and now be in charge of product development. I think it's a great testament to your love for the industry and the product. And certainly there's got to be a lot of hard work in there somewhere, I'm sure.

Somewhere. I don't mind working hard and I enjoy improving every day. And honestly, I've just met a lot of incredible coaches and mentors that can help me out and can kind of put me on the right path. And then I can take it from there. And the leaders at Bardstown, and you spoke with Mark Erwin and who we have on that team, Pete Marino, that I can just look to for guidance and learn.

So product development includes dealing with a lot of clients, I would imagine, because that's a big focus of your businesses to help other companies be successful in this industry. That logistics that goes into dealing with so many brands and so many mash bills and so much There's a lot of handholding too, I would imagine, and education and all the things that go into it. I mean, it has to be bigger than a full-time job.

One of the things that makes me so happy, some of my best moments at Bartsound is when we take a brand that's just starting and we meet and we talk about what they want to do and what they want to build and they start rolling and developing and then they start winning awards and you see their case volumes go up to play a part in building someone else's dream is to me a special thing. And no matter how large our brand gets, Barstown Bourbon Company, and it's growing rapidly, we'll always have our custom distillation piece as a core of our business. So, that's not going anywhere. The reason we've expanded multiple times on the distillation side is our brands have grown. And the last thing we want to do is tell a brand that we can no longer be their distillation partner because we don't have the capacity. So, we want to grow with them. So, we started you know, just one still, uh, we've now have three stills up over 10 million proof gallons annually, over 500 barrels a day. And the core of that is our custom distillation program. Wow.

That is fantastic. So tell the listeners a little bit about the different kinds of clients you have. I would imagine some clients come in and they want you to run the whole show for them, right? Maybe some other clients want you to, uh, Maybe prepare products for them for a while until they can get going. I mean, what kind of options are there for companies when they're coming in?

You're exactly right. run the entire gamut, right? We are flexible and comfortable enough taking someone that says it's, you know, maybe they just retired and their dream was to build a bourbon brand. And we have the team. And this is everyone from compliance, to finance, to creative, to brand builders to sit down and say, this is how you want to do it. And then you get to sit down with our operations team and dive into mash bills, work in our lab, work on flavor. And what we offer is 100% customization. So for example, if you look at a brand like 15 stars who makes bourbon from their popcorn, we'll do it. We'll run blue popcorn for them. I'm creating they are creating incredible bourbon the flip side is is there maybe an established brand that knows exactly what they want they have their lab team. That's an opportunity for me because i get to kind of meet with their team learn how they're doing it and just kind of be a sponge to their process and. I love Bardstown because it's like Grand Central Station, right? You never know who's going to be in there. You walk in the restaurant, any given day, there'll be three different distillery teams, distillers, just bourbon people that want to share and learn from each other.

So in a case where you have a company that wants to go to market immediately, They have the opportunity to come and meet with you guys and source barrels from your inventory, or you will aid them in finding barrels that they can immediately bottle and put out. Maybe you start producing for them to try and match that profile for the near future. And then long-term you help them ramp up their own processes.

And I would say what you just described is the most common, uh, brand will come, they, they either own barrels or they source them. They find a flavor profile they like, they release out of the gate and then we can lay down distill it to match their, their flavor profile. Right. So you just create a nice bridge, um, plan their growth and you know, partner up for the foreseeable future.

That is fantastic. Sort of a one-stop shop.

Absolutely.

The, the number of young distillery startups, uh, is still just blows my mind how many there are, how many companies out there who are under four years old and need assistance and new and starting up every day. And some are going away, but not, not a lot. Most of them do fairly well in their local markets and regionally, but, um, yeah, to have a partner like Bardstown bourbon company is tremendous.

Yeah, I agree. I always describe Bardstown as a partner. We're in this rare air of being in a sweet spot where we have the backing and financial stability to make impactful, powerful moves. But our team is tiny. So there's not this red tape and logjam of email chains. We have a tiny team that can be incredibly flexible. I think our flexibility is maybe our top quality, right? And so when you work with us, we know what we're doing. We know how to get there. We have the backing to get there, but we can act quickly.

So what's the scariest thing to a new startup? You mentioned a retiree who always wanted to own a whiskey company and he's retired now and maybe in the process of spending his life chasing his occupation, he managed to put back a large sum of money and he's able to invest in that future. I'm running a distillery what's the scariest thing to that person is that the legal aspects the engineering aspects is it just the marketing what scares people the most have you seen what what is the most awake time at night.

Full transparency, to me, it's always funding because as far as the legal and the compliance, they know they're in great hands with us and we can forecast some budget. But bourbon is just such a unique beast. I mean, you think about vodka or beer, right? You lay it down, you're ready to sell it. You turn around, you know exactly and you can plan accordingly. With bourbon, you're spending the money upfront and then you're spending the age. say you laid down a thousand barrels, it may be six years before that's ready to go. So, having the organization and planning and then the understanding that you may not make money year one as these barrels are aging, I think that is the number one thing about bourbon, is the time.

Well, fantastic. I have finished my Amrute single malt whiskey, and I have to say that I have been on kind of a kick lately of American single malts. A very long time ago, I was a Scotch drinker, I think bourbon. And, and rye whiskey's kind of cured me of that. I kind of came all the way on board for that, but I am enjoying American single mulch right now. And this is right up my alley. So I'm going to have to get a bottle of Amrut. This is really good.

Yeah. I really enjoy their flavor. And I, I had been a fan, um, for a while, but I never really dove in the way I did when we were building this. And then to have their team come on site, you know, that's something to be said for these collaborative partnerships is. The team comes, we work on it together, right? It's authentic. Just really sold me on everything their brand's about.

All right. Well, we're going to take a short break, folks. And when we come back, we have another expression and more from Danny Calloway and Barksdown Bourbon Company. Stick around. Blanton's bourbon shop has got you covered. All of their handcrafted wood products are made in their in-house wood shop with authentic bourbon barrels. Specializing in barrel-age potent treats, they use Blanton's barrels to age their own maple syrup, honey and coffee. Find the most unique gift ideas for your golf lover, cigar connoisseur, avid coffee drinker and Blanton's fan. Want to win an authentic Blanton's barrel head? Make sure you sign up for the giveaway on the home page of their website. Blanton'sBourbonShop.com is your home for all Blanton's gifts. If you're a bourbon drinker, and I bet you are if you're listening to this podcast, you need to head over to pintsandbarrels.com and check out the ultimate online store for bourbon lovers. Pints and Barrels Company was started by bourbon lovers for bourbon lovers. From spices to t-shirts, you'll find the perfect bourbon gift. Pints and Barrels proudly supports the bourbon road and invites you to visit pintsandbarrels.com. You need a custom apparel or swag for your bar, distillery, maybe even your bourbon society. They can do that too. As a matter of fact, they print our apparel. We're so happy with the quality and fast turnaround. Pitesandbarrels.com, the ultimate bourbon lovers gift shop and branding specialist. All right, folks, so we're back. We had a nice little break there. Danny and I, we did manage to finish off that Omru single malt whiskey, and it was a treat. It was very smooth. I think we're stepping up in class here a little bit, at least as far as proof goes and age. But I'm going to turn it over to you, Danny, and let you give a very detailed introduction to this whiskey you're now releasing.

Sure. Thanks, Jim. So this is our Amrut collaboration. So the project began with the Amrut barrels that are aged in Bangalore, India, right, that 3000 foot elevation. So those barrels shipped across the ocean to Kentucky, And there, we had a custom blend of ryes ready to fill the barrels. So you have a 51% rye and a 95% rye. So two unique takes on it. We made a blend of those, placed it in the used Amrut Indian single malt barrels for 18 months, aged on a few different floors of our rick house. It's fun to kind of spread out across the floors as higher elevations extract differently than lower. And then once that was done, after 18 months, we emptied the liquid. And then to round out the flavor profile, essentially how I saw it then was just this concentrate. It was this concentrated rye and malt. We blended with 10-, 11-, and 14-year Kentucky bourbon. And that just gave it this richness, this depth. This nice cherry note you get is from that Kentucky bourbon. So, all in, you've got between eight and 14-year bourbons and ryes. And once you combine bourbon and ryes, you now have basically American whiskey aged in Amrut Indian whiskey. The proof is pretty close to cast strength. Just brought it down a couple points. I'm always trying to find where the flavor rings the best. And at 110 proof, the fruit notes were more prominent. especially that cherry. It's fascinating as you add water where different fruit notes present themselves. So 110 was the balance of mouthfeel and flavor. And the best way to describe this is kind of a three-way seesaw between malt, rye, and bourbon. So the malt notes we're familiar with from the Amur, the rye to me is herbal tea, green tea, especially on that 95.5 or green tea. And then the caramel, vanilla, baking spice, cherry, all that body is from kind of encapsulating that concentrate with the bourbon.

Fantastic. I've had it to my nose while I was listening to you explain it. And, uh, I have to say I do get a cherry, but I get like a, um, Almost like a cooked cherry a little bit. Maybe not like a fresh cherry, but more like a cooked cherry.

I think I put in the official taste notes, the first thing I wrote was baked cherry. So great minds think alike.

There you go. Sometimes I say stewed fruits or compote, things like that. I don't know how different methods of cooking fruits change them, but I tend to think that the stovetop when you're making a compote, it just gets this essential sweetness to it. That's amazing.

Totally, totally. It is more on that baked compote side than a tart cherry you just picked off the, you know.

It definitely has a nice spice to it and a little bit of like a herbal tea or a mint, not mint, but like a...

The green tea is totally the herbal tea. That's that 95.5 rye really brings that element to it. And then the malt presents itself more so to me on the palette. The texture kind of interplay, the malt is where I get that.

Yeah, I just took a sip and it does have a nice silky texture to it. It's a lot more viscous than what we just had in the first half. It definitely has a lot more body to it. A little bit darker, too. This is definitely taking on some of those original colors, I imagine, that were introduced from the Rhys and the Bourbons because they were anywhere from eight to 14 years old in the barrel, and those were all new barrels with the char.

Exactly right. And the cool thing about this is we entered it in the San Francisco World Spirits Competition, which is fully blind. We entered it before this product release, which is a bold move, but it actually scored double gold, which means every judge that tasted it gave it a gold blind tasting. So to us and to me, it kind of validates this innovation to see what we can do with a new flavor.

Wow. The, I mean, it's just, this is a lengthy finish on this. This, a lot of times I end up feeling like I'm getting this medium to medium to long finish on this one. I feel like it's really sticking around and it's that kind of that, um, dripping spicy, oaky finish on it that's just very nice. I think this could go porch sipper. It could definitely be a cigar whiskey. I feel like it could be a very nice cigar whiskey.

It also opens up very well. As a sipper, it's one that kind of develops and opens up in the glass. It's one when you hang out with it, you kind of start picking up the underlying flavors as you go.

Yeah, the malt notes aren't as pronounced as maybe I thought they might be, but it does have a very nice complex palette that's very broad and kind of makes you think a little bit. It's got a lot going on.

Absolutely. Yeah, that was the fun thing to dial in, you know, as it aged, how much of the malt or the peat to balance with the rye and the bourbon and where do you land that ground? There was a lot of variations and options and I kind of loved where we dialed this in. It's certainly built for the American or it's built for the bourbon drinker wherever they are, right? As a way to see that the Indian flavor.

Sure. So let's talk a little bit about availability, uh, dates of availability and, um, bottle price. I know you, you kind of can only estimate it or you can say what's the shop price going to be, but.

Sure. So the cool thing about this, this is a national release. It launches Friday, May 17th. So the Omroot collaboration, national launch in all our markets, you know, everywhere from New York to California will be available. You should be able to find it in any major liquor store or a store that carries Barsound Bourbon Company products, shelf price, line price with all our collaborative releases, $159.99. So this is our premium expression and yeah, we will be doing all kinds of events, releases, dinners, just cool activations around this spirit.

Fantastic. And it will be readily available at your distillery in the shop this coming Friday, that day.

Friday, May 17th, we will have it out. You can come to our restaurant, have lunch, get a cocktail. There's enough volume of this where you don't have to worry that it won't be there by 4 p.m. You can come, relax, take a tour, hang out, and enjoy a pour.

So let's talk about the different series of whiskeys that you guys have as we continue to sip on this. But you guys have fusion series, discovery series, collaboration series, or collab. Yeah, let's talk about all those.

Sure. So we started distilling September 2016. Our goal was to get to our 100% estate distilled product. We call that our origin series. So if you see origin series on the label, it means grained glass, distilled, bottled, Bardstown bourbon company. That's a six year age statement. So while we were waiting for those six years to pass, we just leaned into and fell in love with this idea of blending, innovating, and finishing. So outside of our core origin series, we have our discovery series, which is the art of blending, window into a nice cadence now of about two a year of those, right? It's taking rare bourbons from everywhere, putting them together where the final product is better than any of the individual pieces. So we recently released Discovery 11, this fall we'll have Discovery 12. Then we have our collaborative series, which is just like the Amr, that's finishing. It's taking a bourbon, a rye, a blend, putting it into used barrels or combining liquid from one of our favorite producers. And we've done Irish whiskey, cognac, armagnac, beer, rum, wine. It's just a really cool way to celebrate two companies. The Fusion series is how we got off the ground. That was Bardstown Distillate, younger with older source. We've retired that series now that our origin has come of age. Stay tuned. We're exploring bringing it back when we can do it with all Bardstown. So maybe it's a Bardstown four-year with a Bardstown eight-year, something like that. We also have distillery only rare one-off releases, these kind of hard to find premium products that I always recommend popping in to our distillery in Bardstown or our tasting room in Louisville and just seeing what's on the shelf. Maybe there's a distillery only or a single barrel that you can pick up. But yeah, that rounds it out with our unique programs, but our origin being the flagship and the primary.

And I would say each of these different series sort of showcase capabilities and the willingness to kind of explore whiskey and all the things you can do with it. And it definitely is quite a portfolio when you're talking to new clients to say, well, these are ours. These are how we do it.

Absolutely. If they want to talk blending or finishing, we can show them that. If they want to look at single barrel program options, we can show how we operate that. I mean, like everything else we've talked about, we want to collaborate. We want to be transparent. We love showing people how we get to the end game.

Well, Danny, this is really a slow sipper. I mean, this is nice. It slows you down. And that's what lengthy finishes do. They slow you down just a little bit, right? And I love it. I really think this is a fine whiskey.

Thank you, Jim. I really appreciate that. And as you sip with it, I think It's just fun to see it open up and it's so much at first, right? The bourbon, the rye and the malt and then your brain will unpack it as you're sitting with it and it's a good time.

Let's talk a little bit about the facility and what you have going on in Bardstown. Some of our listeners have been there. Obviously, many of our listeners have been there. Some people have not. What can you tell us about what the experience is like for a visitor who's coming to Bardstown to visit your distillery?

Yes, our home place is like nothing else on the trail. We built the hospitality program as a way to elevate our brand. It was never seen as an obligation. It was a way that we can Create fans and bring people in and give them these tactile experiences, dive into barrels, make cocktails. So I always encourage people to set aside some time when you come, book a tour, then book lunch in the restaurant. Executive chef Stu Plush has just released a new menu. He's phenomenal. There's always new things coming out. Then take a cocktail class or experience our vintage library with over 400 whiskeys dating back to 1892. Living library, all of them available by the poor. And then every now and then if you keep an eye out, we'll have evening events like our summer patio series or our paired dinners. I encourage everyone to come to Bardstown. If you can't make it to Bardstown, we do have our Louisville Tasting Room, which is a great way to pop in and have a cocktail, take a class and experience the brand right in Louisville.

Fantastic. And where can they find your facility in Louisville? What's the address there?

It's 730 West Main. So it's right on Whiskey Road. There's tons of distilleries right around there. It's the same block as 21C across the street from the Science Museum, Louisville Slugger. It's just kind of right now the beating heart of bourbon in Louisville. And if you have any questions at all, the best way is bardstownburban.com. We have a great where to buy tab. You can find all our products. If you're still stuck, just message me, Danny Bardstown on Instagram, and I will get you in the right direction.

So you've got to have one little tidbit, something that's coming up, something, uh, without getting into too much detail, something that, uh, in addition to this, of course, which is phenomenal coming out on Friday, but, but something, uh, something people can look forward to. I think you mentioned that you're the thoughts of bringing back the fusion series is one.

Yeah, that's, I would say stay tuned for some awesome innovations. I can confidently say I love what we're doing with the glass warehouse, the all front, how that's aging. I want to build some sort of product around that flavor profile. So working on that this year, look for a beautiful Cabernet finish from us. I can't say who we're collaborating with, but it's aging beautifully in the barrels. Look for actually what has been announced, but what people haven't seen in market yet is our origin rye. So the rye finished in cherry wood, the single program from that is like nothing else I've seen in whiskey. And so look for those bottlings. We're doing a hundred of them this year. The origin rye cast strength single barrel program, I think it's going to shake things up when it releases in a couple months here.

Well, it begs the question here. Since you started with an Amrut-finished rye, is that Amrut-finished rye going to find its way into a bottle sometime?

There's some in my office. Some samples. It's a great question. I don't know. Only you know.

Only you know. Yeah.

Yeah. There's plenty in my office, but I love the... For whatever reason, I geek out about that. I like Ryan Bourbon together. Yeah. You'll see that pop up, but not out of the realm of possibility.

Well, it's been a blast having you on the show again. I really do appreciate you taking time to share your whiskeys with us and the stories and the details behind March Down Bourbon Company and all the great things going on there. In the essence of transparency, you have a large number of brands that you work with. And I know when you come into your bottle shop down there, you see many of those brands on your shelves. We have a lot of listeners who don't haven't been there yet or may not get a chance this year. Can you sort of tell us a few of those without, you don't have favorite, tell us a few that they might.

I would love to. I love our partners, so apologies in advance if I leave one off. But they each bring something unique one i love working with this part of alchemy who's all about blending these rare barrels fifteen stars you've got chicken cock responder. Great relationship with david course and course whiskey co and what they're doing with barman and blue run now. If you look in our retail shop, just a diverse portfolio of fantastic flavor profiles. The hand barrel guys are doing some really cool stuff right now. So yeah, very cool to see. Great stuff.

Well, Danny, thanks again. I really appreciate it. We've had a blast with you today. I certainly encourage our listeners to visit one of your two facilities when they're in town. Definitely it's a real treat to come down and have a meal and a tour and pick up a few bottles when they're in Bardstown. That's always a lot of fun. Keep an eye on you and Bardstown Bourbon and what's going on in the future. It sounds like you guys are always on the move, always changing things up and There's a lot of bottles on the shelves that you've got your fingers in. So it's, it's, it's pretty exciting stuff.

Thank you, Jim. I really appreciate you having me. I'm looking forward to having a bourbon with you in person soon.

Let's do it. All right, folks. Well, you can find the bourbon road on all social media outlets. You can find us on Instagram, Facebook, YouTube, Twitter, threads, tick tock. Yeah, all that stuff. We try to do it all. We don't do it great, but we do it the best we can. We got a show coming out every single week. Every week on Wednesday, we'll have a show and we'll have somebody like Danny on and we'll drink through some whiskey. It's always a good time. Just scroll to the top of that app you're on, hit that subscribe button. That way you'll get notified every time a show is coming out. We're almost to 400 shows now folks. So, uh, got a big one coming up. I'm sure there's a big 400 out there somewhere. We're looking for it now. But in the meantime, we will see you down the Bourbon Road.

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