Episode Transcript
[00:00:00] Speaker A: And I'm giving myself tiny pork.
[00:00:02] Speaker B: I'm drinking.
[00:00:03] Speaker C: You're not driving anywhere.
[00:00:06] Speaker B: Oh, I.
All right, so here's a question we'll do. We'll do it on video. Yep. Because I have a question.
[00:00:13] Speaker C: So as we're sitting here sniffing our new whiskey, Julie, can you tell us about this particular one? Though they look similar. They are different things.
[00:00:25] Speaker A: They are.
[00:00:26] Speaker C: So this is the new one.
[00:00:27] Speaker A: The new one, it's called the overture. It is from the same distillation as the prelude. It was aged seven months longer. So the Prelude is age two years, eight months. In the world's finest barrels, Overture is three years, three months. Obviously it's from different barrels. It's a 30 barrel dump that we did back in April or May.
And it is also at barrel strength at 109.4 proof.
[00:00:57] Speaker B: What is the fermentation process?
There's a lot of people that don't know how bourbon's made.
[00:01:03] Speaker A: Oh.
[00:01:04] Speaker B: So go from like the process, you know, picking the grains that you use to. To that whole plant. Let people know how to. How is bourbon made?
[00:01:12] Speaker A: Okay. So you have to decide a mash bill. And the mash bill is purely what percent the grains you're going to use. And some people are very secretive about it. We are not secretive. That's one of our pillars, is to be transparent about everything nice that we do and where our product comes from. We think it's good to educate and it's good for people to know where their product's coming from. So the mash bill. So you literally put grain into a mill and grind it up.
And that's just to start breaking down the huge carbohydrate change starches. And then you cook it, you put it in a cooker and that's even further breakdown of the carbohydrate chain into more simple sugars. And then you take that and put it into a fermenter and usually you add yeast.
And we pick a yeast strain that's compatible with a flavor profile that we're interested in proprietary yeast.
[00:02:13] Speaker B: And you know, this one goes good with this and.
[00:02:15] Speaker A: Yes.
[00:02:16] Speaker B: Choose that from there.
[00:02:17] Speaker A: Yes. I actually took a class from a guy that has a PhD in yeast at Moonshine University in Louisville. So we were able to taste. He owns a company.
[00:02:27] Speaker B: If there's ever a college I should have went to.
[00:02:30] Speaker A: Yeah.
[00:02:31] Speaker B: Goodness.
[00:02:31] Speaker C: That's a real place. Like, is it like Hamburger University? Is that a real place too?
[00:02:36] Speaker A: It's a little more legit than that.
[00:02:38] Speaker B: With like eight political jokes.
[00:02:39] Speaker A: I myself it's like one to six day classes about spirits heavy in the whiskey because it's in Louisville. But the fermentation class is from this guy, Pat Heist, who owns. Started a company called Firm Solutions. So he has a bunch of different yeasts that are for the whiskey and other spirits and also even for fuel alcohol industry. So like yeast that can go for any kind of fermentation. He's got gazillion strains of them. So you need a class where we could taste, you know, what this yeast tastes like with X, Y and Z. And then I also just did a lot of like, hey, what would you do if you were me to figure out which yeast I was going to use?
[00:03:24] Speaker B: So fermentation tanks as a closed environment and is it a temperature controlled of.
[00:03:31] Speaker A: A stainless steel, pine stainless steel open tanks. Some places have open and closed.
Most of them are open.
[00:03:43] Speaker B: The ones controlled or open air open.
[00:03:46] Speaker A: I mean, it's in a big giant room.
I don't know how. If the climate's controlled in like, are they.
[00:03:54] Speaker B: Are they open to where the outdoor. The wind just blows through?
[00:03:57] Speaker A: Yes. I mean, it's definitely well ventilated because of the CO2 coming off of it. So, yeah, well ventilated so that, you know, fermentation might be 72 hours.
[00:04:07] Speaker B: Okay.
[00:04:08] Speaker A: And then. So that's where distillers call beer producers quitters. Because that's. You have basically have a beer at this point, right?
[00:04:16] Speaker B: That's mesto, right? Is that what they also call it? Is that what it's called after it's all been distilled?
[00:04:23] Speaker A: After it's been.
[00:04:24] Speaker B: No, no, it's been fermented.
[00:04:25] Speaker A: I don't know that term. I've heard of it, but I'm not sure if I can define it.
[00:04:29] Speaker B: I think that's what it is, but.
[00:04:31] Speaker A: Okay. Okay.
[00:04:32] Speaker B: That's what I was asking.
[00:04:33] Speaker C: Check your dictionary, Fred.
[00:04:35] Speaker B: Yeah, Fred.
[00:04:36] Speaker A: Fred, get back to us.
[00:04:37] Speaker B: I was like, it's not tequila. Finally.
[00:04:41] Speaker C: This is this Fred's favorite episode.
[00:04:44] Speaker B: You've got it for a minute. The yeast is all dead, if I'm not mistaken. I thought the yeast went to the bottom, but the dead yeast goes to the top. Right. And then that's pumped out of there and filtered. And now you're going into some form of still, correct?
[00:04:57] Speaker A: Yes. So what the yeast is doing is breaking down the sugars, turning it into alcohol and carbon dioxide. And then the yeast eventually kind of fizz out, die. And then. Yes, you put it into a still. And the still is basically just heating the product. Every. Every Ingredient that's in that product has a different boiling point. So the lower boiling point, things which are come off in the first drips that are coming through it, it boils, becomes a steam and then it condenses again and drops down. And then what you're collecting is called heads. And it's like the things at the lower bowling point.
You want to get rid of those.
[00:05:42] Speaker B: Cut the heads, keep the hearts, cut the tail.
[00:05:44] Speaker A: Yes, Hearts are the good part. The tails, you want to keep some tails because that's good for like flavor and nuance. But the heads are bad. You want to get rid of pot still.
[00:05:56] Speaker B: Stainless steel column still.
[00:05:58] Speaker A: Column still for us. Copper.
[00:06:00] Speaker B: More than five plate.
[00:06:02] Speaker A: Column, yes.
[00:06:03] Speaker B: How many plates?
[00:06:04] Speaker A: I don't remember.
[00:06:06] Speaker C: He's not just a tequila person, everybody.
[00:06:08] Speaker A: Because this is not my distillery. This is a contract. I'm contract distilling, which by definition for our watchers is I decide exactly how my product made and someone agrees to do that. They own the equipment, but I'm telling them what I want, how I want it made, and then it gets made. And then we sit and wait and wait and wait. Where if you're sourcing, you're buying a pre. Pre made product in a barrel that someone else picked and you're just taking it and putting, you're blending it or putting your label on it and going. And we didn't want to do that. Nothing wrong with that. I drink a lot of sourced whiskey.
[00:06:46] Speaker C: Sure.
[00:06:47] Speaker A: But we decided you're in control.
[00:06:49] Speaker B: This is yours. You're, you're, you're choosing instead of just getting that barrel.
[00:06:53] Speaker A: Yes.
[00:06:54] Speaker B: Did you say it's a copper still? Okay.
[00:06:56] Speaker A: Yes.
[00:06:57] Speaker B: What happens after it's done distilling?
[00:06:59] Speaker A: How many times do you distill it on a column? It just, it runs through its program. Such kind of like they do have a doubler which helps double get a higher alcohol content out faster.
[00:07:17] Speaker B: Some spirits are twice distilled in copper pots. So you'd cut heads, cut tails, and then do it again and cut more heads and more tails.
[00:07:25] Speaker A: Yeah. And a pot distillation, you wouldn't want to stop at one. You'd probably want to do. Okay, cool.
[00:07:30] Speaker B: That's very awesome.
[00:07:31] Speaker C: Question.
I don't think you've already answered this. So from start to finish, this bottle right here takes how long?
[00:07:43] Speaker A: Let's say production of that was January. Ended. Ended January. Went into the barrel January 1, 2021.
[00:07:54] Speaker C: Okay.
[00:07:55] Speaker A: So I mean, we had to have a contract in place and stuff, you know, months in advance. We got on the schedule Production time was, you know, you cook.
You mill and cook on one day. You ferment for three days, you distill one day and barrel probably soon thereafter. So let's say that was the last week of December of 2020, and now.
[00:08:18] Speaker B: You just get to sit and wait if it's going to taste good or not. Oh, my gosh.
[00:08:22] Speaker A: Yes.
[00:08:22] Speaker B: And how nervous were you wondering, gosh, is this going to come out the way we want to?
[00:08:28] Speaker A: I was really nervous when we just did our first distillation and we hadn't. We had distillate, like the new make White Dog, right? Yes. Sampled it and like, okay. And we sent some to our blender. She's like, okay, this is flawless. So that's good. And the barrels are good because they're great producers, so we know they're probably not gonna have any faults in it.
[00:08:50] Speaker B: I guess it'd be different if you just opened your own distillery and now you're running your first run. Yeah, we're gonna. Five years to see if this is any good.
[00:08:59] Speaker A: No, but you definitely want to taste along the way. Make sure it's going in the. In the process that you want it to go. And if you have the ability to change some of that up, you could, like, there's not much you can change once it's barreled.
[00:09:12] Speaker B: Sure.
[00:09:13] Speaker A: You could definitely know if something's off and it could be ruined. And there's people, experts you can have come in and, like, figure it out.
[00:09:22] Speaker B: This one. This one's dead, right? That's a. Yeah.
[00:09:25] Speaker A: There's. There's some bad. There are some bad things that you can't recover from. And I'm not sure there's a ton you can do, but, like, you know, maybe move it around in. In the Ricketts.
[00:09:38] Speaker B: But now how. How many times do you go and check and taste the barrels? And also the fun part would be, how many barrels do you need to taste?
[00:09:46] Speaker A: I think we waited six months or so after our first distillation and just to make sure we were heading in the right direction. And we're trying to think maybe even a little bit longer. We may have waited till the summer, because the summer expansion, you're, you know, getting all that liquid into the wood with the heat, and as it starts to temperatures start to cool off, it comes back into the barrel, and you're going to get an idea of what that barrel is doing to that. That whiskey.
And when I found out that that was heading in the right direction, it was like this.
[00:10:20] Speaker C: Oh, man. Yeah.
[00:10:21] Speaker A: I mean, because we had a great distiller with, you know, nothing weird as I didn't say I want to use this crazy yeast and let's just see what happens. You know, it's pretty.
[00:10:34] Speaker C: This does.
[00:10:34] Speaker A: Yeah. Pretty solid decisions, nothing crazy. And then these world class barrels, like you can tell yourself this is going to be, you know, just excellent. But until you taste it, it's still just a little nerve wracking.
[00:10:50] Speaker B: It's kind of like that new shirt I brought home from Nordstrom's, you know, is that Nordstrom's? This really nice shirt and got to be great. And then of course I put it on and maybe it wasn't as great as I thought it was going to be because my barrel wasn't very good.
[00:11:04] Speaker A: Yeah, skinny mirrors in the, in the store.
[00:11:08] Speaker B: Nancy, these people do to get into some of their clothes.
[00:11:13] Speaker C: Now, Julie, you are unique in the whiskey world. As a female distiller. That's a pretty rare group, is it not?
[00:11:21] Speaker A: It's becoming less rare, but it's still quite rare to have just. Women in whiskey in general are still quite few compared to the men. But we're definitely kind of surging into. There's several master blenders and some master distillers and some owners of brands.
[00:11:41] Speaker B: So what's the barrel person call?
[00:11:45] Speaker A: Cooper?
[00:11:46] Speaker B: No, like the person that knows how to blend.
[00:11:48] Speaker A: Like blender.
[00:11:50] Speaker B: Just like a master blender. Like. Yes, that's the guy you go to. Or girl.
[00:11:53] Speaker A: Yeah.
[00:11:53] Speaker B: So you would, how do you blend?
[00:11:55] Speaker A: Yeah, they would do quality assurance.
[00:11:56] Speaker B: Chuck.
Chuck just it's Chuck. So in that process are they like taking barrels and then taking percentage of them and blending them together in a small amount and then doing a tasting to know which blend works the best or how do they even figure that out?
[00:12:12] Speaker A: So we'll send samples. So our blender, we have 100 and no wait, we had 70 barrels of this rye, which is the oldest distillation. And we sent her samples, like 200 ML samples of each one of them. And they're all different so I don't know how you do it, but you go through and you inventory them and you can market. So the, my blender has said, you know, I like to mark some for like this one's okay. But there's no standout like flavor or interest. But it's a good base and the vast majority of them are going to be just base whiskeys in the blend. Right. So she'll market like base, might mark like what flavors she's noticing and then. And do that for 70 barrels. And then so when I, you know, with our blender that did these, who's not going to be our blender for our future blends? But I said I want about a 10 barrel blend and it's all of the barrel so it's equal, you know, of each one ratio.
And she sent me three samples and we tasted them over zoom and I'm like, let's do something with this one.
[00:13:36] Speaker B: That's fantastic.
[00:13:37] Speaker A: And then she'd send me a few more and then I, you know, then. So I kind of helped guide her. But I'm by no means.
I don't have that kind of palette.
[00:13:45] Speaker C: Excuse me.
[00:13:46] Speaker B: You know what, Brian?
[00:13:47] Speaker C: I need to cross this off my future job list of taster.
We, as well known on this show, Brian doesn't taste things very well.
[00:13:56] Speaker B: So we say he has taste pals.
[00:13:58] Speaker C: Instead of taste buds. I don't have taste buds, I have taste pals and it's just not good. So, so that's taste acquaintance career. Yeah. Actually acquaintances might be even better.
[00:14:08] Speaker B: Yeah, taste acquaintances. I'll tell you something that might help and, and my wife will attest to this. So the other day I ran in the evening. I couldn't get my run in during the day.
[00:14:18] Speaker C: If I have to run for this to work. We're out too. But continue.
[00:14:22] Speaker B: So I ran and I came back and I poured a glass of tequila and I was like, oh my gosh, this smells amazing. And it tasted amazing. And somehow running like changed my whole like really a lot of sinus problems too. And I guess it just like opened you up.
[00:14:40] Speaker A: Move some air.
[00:14:42] Speaker B: And that tequila was amazing. So it, I, I hate to admit to this, but I ran Today at like 2:00 in the afternoon and the first thing I did was come out and taste love and really. Oh, it was. I smelled things that I had. Wow, that tequila before and tasted things I hadn't tasted before. So I believe everybody should run to a tasting.
[00:15:06] Speaker C: Well, Dr. J, physically I've had three nasal polyp surgeries.
[00:15:11] Speaker A: Yes.
[00:15:12] Speaker C: Back in my college days. So like my sense of taste and smell aren't great. So I don't have refined taste.
That's, that's a recurring theme on the show.
[00:15:24] Speaker A: So master blender is not.
[00:15:26] Speaker C: No, Master blender is not in my future nor is runner. So really I should cross that off as well.
[00:15:32] Speaker B: You should just keep hold for Brian.
[00:15:33] Speaker C: I'm going to cross that off my list too.
[00:15:37] Speaker B: I didn't have any polish. I just take a lot of allergy. There's that so go ahead.
[00:15:43] Speaker C: Well, I was going to ask as we've talked a lot about the whiskey here and pre show, we had a significant talk about the future of Fortune's fool.
Can you give us. And Brad, this is not a four hour show. It could be because I know where this is going.
[00:16:02] Speaker B: Well, before you go there, I want to say one thing before you switch. Go ahead. So I'm going to pass your information on to some friends of ours that own a podcast called the Bourbon Pour.
[00:16:11] Speaker C: Oh, yes.
[00:16:12] Speaker A: Okay.
[00:16:12] Speaker B: And they have been reviewing bourbons on a YouTube channel for a long time of like 15,000 followers. They're in Seymour, Indiana and they have a great show.
[00:16:22] Speaker A: Okay.
[00:16:23] Speaker B: And I think one of the things they.
[00:16:25] Speaker C: YouTube show. Primary YouTube show.
[00:16:27] Speaker B: Yeah. And they, they do this. They just come on and taste burgers.
[00:16:30] Speaker A: Is it husband and wife? Is it a husband and wife?
[00:16:34] Speaker B: Nope, it's two guys.
[00:16:35] Speaker A: Okay.
[00:16:35] Speaker B: They're not married.
[00:16:36] Speaker A: Okay.
[00:16:36] Speaker B: To each other. To each other. So I think that you doing this with them. Oh yeah. Would. Would give such amazing exposure to your product. But also take what they're doing on their show to that next level because you know there's not, there's a lot of bourbon nerds.
Right. A lot of people that drink spirits and really get into how's that spirit made, where how are they doing their barrels? Why is this taste different and there's not a lot of companies coming on talking about that Transparency. I think the. That would be very cool and I know they would be really excited. Plus they like having bottles of bourbon so they would be like stoked to have you on. And I'll, I'll get some info, pass back and forth and reach that Be awesome and, and watch our go to the bourbon po like follow, share, subscribe, whatever you do there. It's pretty neat. All right.
[00:17:27] Speaker C: Well, again, not a four hour show.
[00:17:29] Speaker B: I know you're gonna going to get really excited.
[00:17:31] Speaker C: I know the future for Fortune's fool. We know you have something minorly in the works. What? Where are you headed with that?
[00:17:41] Speaker A: Well, because our barrels are so great, we didn't want to do a one and done for bourbon specifically.
Can't reuse it to call it a bourbon. And our rye for example, it fits all the criteria for bourbon except the mash bill because it's 62% rye.
But we didn't want to reuse it and just do a whiskey. Yeah, for one, I, we just don't know what kind of draw there is for a whiskey. And eventually our Rick house would be full of whiskey. Barrels that have to sit for twice as long, maybe eight years.
[00:18:19] Speaker C: Oh, wow.
[00:18:19] Speaker A: It's like using a tea bag a second time if you think of it that way. Sit a lot longer to extract and add the things that you need. So we didn't want to do that every time we dumped barrels. So. Not with the Prelude. We actually did do whiskey with the prelude. It was 10 barrels. With the overture, with 30 barrels, we contracted with a distillery in tequila Mexico.
[00:18:48] Speaker C: And we're making tequila, by the way, because she mentioned Tequila Mexico. That's a shot for those of you scoring at home and playing our drinking game.
Oh, yes, because Tony and I go to his trips to tequila Mexico. Every time someone. We mentioned tequila Mexico on the show, someone has to do a shot. If I mentioned my previous life as a teacher, they have to do a shot as well. I'm not sure if anyone actually plays along, however, we just. We reference the drinking game. So thank you for that.
Where are you at with that process, I guess?
[00:19:23] Speaker A: Well, the barrels made it to Mexico in May, June, July, August, September. So we're going on fifth month.
They're pulling samples.
So they produced tequila, filled our brails with them. They're aging down there. They're pulling samples every two months for us to go down there and kind of see where it's coming and deciding on when we want to blend and bottle.
[00:19:52] Speaker B: So are you gonna.
[00:19:53] Speaker C: By the way, I'm gonna back off at this point because Brad's about to take over the show.
[00:19:59] Speaker A: You're no longer needed.
[00:20:00] Speaker B: Yeah, just for editing.
So are you gonna start with the launch of an anejo or a repo or what you like? Because, you know, most tequila brands will come out with their blanco first and then. Then they go into the aging process. But you come from a different area. You barrels a barrel that nobody else has. So what. What's that first release going to be?
[00:20:23] Speaker A: The plan was reposado.
[00:20:25] Speaker B: Okay.
[00:20:25] Speaker A: And anejo eventually. And who knows after that? Sure.
[00:20:31] Speaker B: So did you do a rechar of the barrel or did you leave the barrel the same?
[00:20:35] Speaker A: Left the barrel the same.
[00:20:35] Speaker B: Wet or dry?
[00:20:37] Speaker A: You mean wet or dry? We sent it down wet, so they probably aged wet.
[00:20:41] Speaker B: So some will dry before they send the barrel and then age dry, some age wet. Okay. Age wedding should bring that flavor profile much quicker.
[00:20:49] Speaker A: Yeah.
[00:20:49] Speaker B: Okay. So did you do a high proof into the barrel to take care of that angel share, or did they do a 40 into the barrel?
[00:20:56] Speaker A: So I think I know what you're asking. When we. We did the full dump and Then before, as we were prepping the barrels to go to tequila, they had a very specific recipe. Yeah. We had to pour a certain amount of our product back in.
[00:21:14] Speaker B: Okay.
[00:21:15] Speaker A: And then I think equal amount of water.
[00:21:17] Speaker B: Okay. And then ship with that in.
[00:21:19] Speaker A: And ship with that in there. Yeah.
[00:21:21] Speaker B: So they do that with cognac barrels they get sent. And also wine barrels that get sent. They'll surprise them. That way they're wet when they come and they haven't lost.
[00:21:30] Speaker A: And it is the product but it's diluted. Sure.
[00:21:33] Speaker B: Absolutely. Some of that flavor profile. But no, I mean the tequila that went in.
[00:21:36] Speaker A: Oh.
[00:21:36] Speaker B: So they high proof into the barrel and they're going to deprofit down to 80 or 40 ABB.
[00:21:42] Speaker A: Yes.
[00:21:43] Speaker B: And you lose some in the barrel just like bourbon.
[00:21:46] Speaker A: I would imagine.
[00:21:46] Speaker B: Angel share.
[00:21:47] Speaker A: I would imagine it would be.
[00:21:50] Speaker B: Lose more there than here because of.
[00:21:52] Speaker A: The heat, than the humidity. But because there's all already like a devil's cut and already like pre used. Does that not reduce the.
[00:22:03] Speaker B: I don't. I know that they talk about how you lose more in tequila than you do bourbon or whiskeys. And of course the barrel affects tequila much quicker than what it does bourbon, you know, so your, your blanco that goes in, you know, did you get the chance to taste the blanco that went in before? Yes, because that, that's, you know, one of the things we don't drink in the whiskey world is a white dog. I have one up there.
[00:22:32] Speaker A: Oh, there's some really good white dog.
[00:22:34] Speaker C: Well, that won't.
[00:22:34] Speaker B: But it's not something that we, we really put out there and market a white dog. But if you think a great tequila starts with a great blanco.
[00:22:41] Speaker A: Right.
[00:22:41] Speaker B: And then that barrel, you know, and how that barrel affects that tequila, it's got to be good tequila going in for it to be great tequila coming out. So that's, that's pretty exciting.
[00:22:50] Speaker A: It is. And I would say I still have a lot to learn because obviously whiskey was my passion and it was my husband's idea and I was a little bit like, no, I want to, I don't want to dilute my focus.
[00:23:06] Speaker B: Sure.
[00:23:07] Speaker A: But it, he's right. It's the right thing to do. I think it works in a lot of ways. One, it's a little. It's in the opposite seasons. People drink more tequila in the summer, more risky in the winter. It's a way to use those barrels again. It's a way to expand our, our company so that, you know, we're not, we don't have all Our eggs in one basket. So it.
[00:23:30] Speaker B: Do you have a different name for the tequila or is it going to be fortune school as well?
[00:23:33] Speaker A: Fortune's Fool.
[00:23:34] Speaker B: That's awesome.
[00:23:34] Speaker A: Different colored label.
[00:23:36] Speaker B: Sure.
[00:23:36] Speaker A: Yeah, of course. That's about it.
[00:23:38] Speaker B: So, you know, you can use your barrels a lot more times with tequila.
[00:23:40] Speaker A: I know, it's fantastic.
[00:23:43] Speaker C: That's awesome.
[00:23:44] Speaker B: And that's why I was asking you about the char, because, you know, kind of 1, 2, 3, 4, you know, for char levels. And they'll. They'll change that char, scrape that barrel back out and load it back up and use it again. But of course, after so many years, the barrel becomes just an oxygenator. It's just someplace for that tequila to rest. It's giving very little from the flamer.
[00:24:05] Speaker A: Yeah.
Yeah. I don't know where the sweet spot is, like how. And I mean, I have a lot to learn.
[00:24:10] Speaker B: This sweet spot is fantastic. Agave going.
I'm telling you that it is so true.
[00:24:18] Speaker A: Of course you have to have great product.
[00:24:20] Speaker C: Is there a timeline on anticipation of that coming out completion?
[00:24:27] Speaker A: I'm going to say, I don't know, like, the industry kind of threw us a wrench this summer where just everything slowed down. There's. If you read like Mark Brown's, I don't know if you read Mark Brown's, like, daily email. It's about what's going on in the spirits world and it's kind of ugly and it's multifactorial. This past summer, just this. The craft spirits especially has been struggling.
[00:24:56] Speaker B: It's because we're spending our money at Walmart right now.
I mean, that's a huge part of the economy is people are going, okay, I'm gonna buy that huge, you know, handle.
[00:25:07] Speaker A: Handle, yeah.
[00:25:09] Speaker B: Because I drink every day. But I, I really love that more expensive one. But that handle's cheaper. So I'm gonna go buy that handle. That. That's really a thing that's happening. Inflation and all these things that you talk about as real estate people has affected anything that's craft special or more expensive.
[00:25:25] Speaker A: Yeah. And so I tried to. I did a speech last week at the Rotary Club of Indianapolis, and I was like, so I implore you to think of, you know, when you're about to grab that bottle of product that's good but mass produced but a little bit cheaper. Is that really what you want? Or do you want to support a small craft business that's really trying to like tweak it and make it like.
[00:25:54] Speaker B: In the, in the tequila space?
Stay away from the big ones, you know, honestly, they're all owned by American, Japanese or European countries. You, you go to these small, you know, Mexican distilleries that are helping the Mexican people that are there and the Mexican farmers that are making the agave. And you know, we've talked about how long it set in the barrel. That magistration of tequila doesn't start in the barrel like it does with bourbon. It starts in the field eight years before you can harvest that plant.
[00:26:25] Speaker A: Yeah.
[00:26:25] Speaker B: You know, so when you think of how that farmer, you know, we throw corn in the ground and pop it out at the end of the season, but they're putting that in the ground and waiting.
[00:26:32] Speaker A: Yeah.
[00:26:33] Speaker B: You know, we were talking about waiting on the barrel and what it's going to taste like. How about planting that agave and waiting eight years to harvest it, man. And then if you take that blanco and you're gonna put it in an extra on, yo. And waiting another three, four, five years. Geez, now you're in the scotch years. You know of a barrel for 20 years before you taste it.
Excited about you entering the tequila.
[00:26:57] Speaker C: As you said, a lot of those big name ones have a lot of additives.
[00:27:00] Speaker B: In additives, 2 and 3 year old agaves run through a diffuser and turn into a muck and then cooked for an hour in a high pressure autoclave. And then we'll add everything back for flavor. It's ridiculous. So ridiculous. I mean, I love the craft side of bourbon and whiskeys. I think it's really awesome. I don't like craft beers because I can't drink them. I gluten.
[00:27:25] Speaker A: That's horrible.
[00:27:26] Speaker B: And I tried a gluten free beer and I figured out how they make those. They only make them in the winter and they collect those mats in front of Walmart and they just zoom that into big giant bottles and then that's what it tastes like. It's so nice. And if you're a gluten free beer company that makes this, I'm sorry, but send me one that I like.
[00:27:45] Speaker A: I want you to test this.
Go for a run.
[00:27:51] Speaker B: It's gotta be worse. That's what I say. Cause it's gonna open up that flavorful.
I didn't even know they put socks.
[00:27:58] Speaker A: And feet in the end.
[00:28:01] Speaker B: That's amazing. It's horrible.
Yeah.
[00:28:05] Speaker C: So, okay, so for those looking for Overture because it's new, newish.
Where could we find that? Because I've seen Fortune school in lots of places. Overture. Less. Less as much. So where, where might we find that?
[00:28:20] Speaker A: Crown Liquors, they're A stores.
Big Red Liquors specifically, they're A stores.
[00:28:27] Speaker C: Because you're an IU grad, you have to go with the Big Red Liquor.
[00:28:30] Speaker A: No, because they own 8 million Big Red Liquors.
[00:28:34] Speaker C: All I think of is IU.
[00:28:35] Speaker A: You know, when I went down and did a tasting at the one on college last fall, it was like I was coming home. I was like.
[00:28:43] Speaker B: Right.
[00:28:47] Speaker C: Your picture was still up behind the counter. Don't sell the.
[00:28:52] Speaker B: What's the big Purdue liquor store? There ain't one.
But fortunately for Purdue, called Harry. They grow all the corn.
[00:29:00] Speaker C: That's true. In Purdue, they all just go to Harry's.
Okay, so I'm sorry I cut you off.
[00:29:06] Speaker A: So Crown, Big Red, Total Wine finally picked up the overture. They had had the prelude and we've been sold out for a long time on that from the distributor. So it's still out there in stores. You gotta go looking. You can message me if you need a bottle. I can find it. Oh, because there's not. When it's gone, it's gone. We're doing one offs. Everything's a one off.
[00:29:26] Speaker B: Okay.
[00:29:27] Speaker A: So Total Wine, I believe they're placing an order next week. So I'd say in a couple weeks I'll have all the five. All five, I think.
[00:29:33] Speaker B: How many states?
[00:29:34] Speaker A: We distribute in Indiana and Kentucky, and then you can buy online to 46 states in D.C. through a third party.
[00:29:42] Speaker C: Very nice.
[00:29:42] Speaker A: Yeah.
[00:29:43] Speaker C: And I know you have social media because I've tagged Fortunes fool on Instagram.
[00:29:49] Speaker A: Yeah.
[00:29:49] Speaker C: Is that. Are there other places besides Instagram to.
[00:29:52] Speaker A: Find fortunes for Facebook, LinkedIn and that's it.
[00:29:59] Speaker C: That's okay. That, that's. That's enough.
[00:30:01] Speaker B: Good.
[00:30:01] Speaker A: Yeah.
[00:30:02] Speaker B: Transparency in the tequila world is like the biggest thing. It's the thing that we talk about the most with Tequila Matchmaker and the additive free alliance and you know bourbon. I don't. I don't hear that a lot because bourbon is. It's bourbon. Like you don't know about additives that are put in. I know companies do.
[00:30:18] Speaker A: There's big rules. You're not supposed to put anything in, right? Yeah.
[00:30:22] Speaker B: Is there any percentage that you can sneak it in with?
[00:30:25] Speaker A: Nope. I mean, but I don't know who comes and tests that.
[00:30:29] Speaker B: Well, in the tequila world. Nobody tests it. So an independent company, an independent non for profit group called Tequila Matchmaker did.
[00:30:37] Speaker A: Yeah.
[00:30:37] Speaker B: And they've created this whole thing. So if you can put that bourbon in in front of a whole bunch of influencers hands, probably for the cost of a bottle, of bourbon.
It'll probably blow it up even more than where you're at.
[00:30:51] Speaker A: Yeah, I mean, we need as many people as we can get.
Drink up, Drink up.
[00:30:58] Speaker C: What does it say? Raise a glass and raise the bar.
[00:31:01] Speaker A: That's right.
[00:31:02] Speaker B: You definitely raise the bar. I mean, I. There's, you know, there's a lot of bourbons over here, and I don't.
I don't know. I don't drink a lot of them. Like there I got into this pace where they all really tasted the same to me. And this one doesn't. And that's why this one's been pulled down. And I know that's why Chris. Yeah. You know, Chris is so. Chris Weatherford. We talked about him earlier. He's like, probably the biggest bourbon guy I know, and he absolutely loves it. And it's hard for him to say, dude, you gotta try this. This is amazing. Like, he really jumps out for Chris.
[00:31:35] Speaker C: Go find the overture. Wherever it is sold there in Wabash.
[00:31:39] Speaker B: This probably needs to be at Four Partners in Crime in Wabash, which is a great restaurant. Right. Got make some great drinks and great, great fun. All right.
[00:31:48] Speaker A: And I love a. I love a fan, Chris. So if you message me on our. Through our website, I like people that are out there talking the talk and, you know, hopefully there'll be some payback.
[00:32:01] Speaker B: Oh, nice. That's it.
[00:32:04] Speaker C: I'm assuming that's Fortunes full dot com.
[00:32:07] Speaker A: Yeah.
[00:32:07] Speaker B: All right. Isn't even an influencer. He's not on social media. He's very influential in other areas, that is for sure.
[00:32:17] Speaker C: Well, on that note, we're going to wrap it up. Dr. J, thank you so much for coming on and talking about this and follow Fortune's Fool. Share this episode we need to blow this Indiana distiller up and make it a huge thing. Bigger than it already is. Fortune's Fool.
We're both out, so we'll just say cheers to you. Thanks for watching. Next time on Real Estate Makes us drink.
