From Desert Adventures to Whiskey Ventures: Bill Christy's Journey to American Single Cask (S3 E20)

# Swell AI Transcript: S3 E20 

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Kerry:
Well, hello, Bill. How are you?

Bill:
Great. Thanks. Thanks for having me.

Kerry:
My pleasure having you. It was wonderful meeting you last night at your premier event for your new whiskey brand.

Bill:
Glad you were there and glad you enjoyed it so much.

Kerry:
So you're on a on a weekend tour here of Southern California. You've got more stops along the way.

Bill:
Yeah. We're going to Santa Ana for a tasting tonight and then San Diego for a tasting Monday night out on Coronado Island.

Kerry:
That's awesome. So I usually start at the show asking about what your whiskey journey is. So tell me, when you were a wee little lad, did you ever think that you would be owning a whiskey brand?

Bill:
No, not at all. I came to whiskey, I guess the long version of the story is started with exploring the desert wilderness around Las Vegas. And we ended up doing car camping weekends. We would fill an ice chest with beer and drink the beer around the campfire. Well, then we wanted to get further out into the desert. And backpacking beer out for multiple day trips just wasn't practical. And so we started backpacking bourbon and or Irish whiskey. And then somehow I saw within a week two different programs, Discovery Channel type programs that were the world of whiskey. And they talked about bourbon and what makes bourbon bourbon, Canadian whiskey and Irish whiskey and scotch. And they were talking about the regions of Scotland and they were talking about Islay and saying they burn the peat to dry the malted barley and the flavor of the burning peat or the peat smoke gets into the liquor and stays. And my hairs on the back of my neck stood up and I decided to go straight out, buy a bottle of Laphroaig 10. didn't like it the first time I tried it, but I let it sit for three weeks and came back and tried it and was blown away. Really? And so I took it straight over to my friend Tom's house, who I was outdoors with all the time, and I said, you've got to try this. And he took a sip and he said, that is the best thing I have ever put in my mouth. Wow. So from there, I was hot and heavy in love with scotch. I wanted to try everything and every variety. And that led to my love of independent bottlings of scotch in particular. I realized that that's really where the best, a lot of the best stuff was. And from that, that understanding and love of independent bottling of scotch and that whole history and the ethics that come with it. When I realized what was happening in America with this boom in craft distilling, there are now over, I think, 2000 distilleries in the U.S. And most of them have only been open since about 2010, 90% of them probably only been since 2010. So they are just coming into their best now. They're just hitting their stride. Their whiskey is getting some age on it. They've figured things out. And I sort of put these two things together, independent bottling Scotch whiskey and the realization that what was happening in America was really good. and only going to get better. And I thought somebody needs to be doing independent bottling of American craft whiskey.

Kerry:
So when did you come up with this idea? And from the idea to opening up your first sale, how long did that take?

Bill:
The idea was probably formed around seven or eight years ago. And I was tinkering around with it online, doing some research and everything, but I've never run a business before. So that was a pretty slow process. What really lit the fire under my rear was talking with a friend about it. And he, at one point in the conversation, said, well, if you ever need any venture capital, I stood on that for a while, and then we had a similar conversation talking about my idea for this a few months later, and he repeated himself exactly, well, if you ever need any venture capital, and I thought, well, it's time to put up or shut up. And so I said, all right, let's let's go and started taking trips to distilleries, got the business funded, established an LLC, all of that, started taking trips to distilleries and finding ones that would be willing to sell me their odd barrels of whiskey and then got them to send me samples at home to evaluate multiple cast samples to evaluate and pick the ones that I thought were really the very best of the best.

Kerry:
Fantastic. So how many different distilleries are you currently working with and how many different expressions do you currently have for sale?

Bill:
So currently I'm starting out by starting out bottling six different single cask craft whiskeys from five different distilleries. The price point is $89.99 to $109.99 is where we're starting. You can find out where you can get them on AmericanSingleCask.com. We are in K&L Wines in LA and the Bay Area. And we also have some bottles still on Sealbox. And you can buy direct also from my website, from americansinglecast.com. We've also just gotten a pallet to arrive in Glasgow, Scotland for Scotch Whiskey Auctions. So that's going to be available. They're launching there and that's going to be available for the... Is that all six? Yep, yep. 360 bottles, 60 bottles of each. And those will be available to Europe and the rest of the world.

Kerry:
Wow. Yeah, it's fantastic. So when did you launch? Was it the earlier this year? A couple months ago?

Bill:
Soft launch was probably about three months ago now.

Announcer:
Yeah.

Bill:
Yeah. First thing we got was bottles to see the seal box were the first ones to get get them. And then pretty quickly to K&L and then partnered with Speakeasy is a company that can take and fulfill orders from my website. and then just got the pallet of bottles to Scotch whiskey auctions in Glasgow, Scotland.

Kerry:
That's exciting. So how fun or not fun was it to start navigating all the three tier system? situations here in America?

Bill:
Oh, it was a challenge. The thing is, the way my model is running, I am just working out of my home. I don't have a brick and mortar location. And I'm federally licensed, but I don't have a license in the state where I live. I am piggybacking off the license of my bottling company. who are licensed. So they are able to do the things on my behalf that require a license. Once they can ship to my distributors, once it's out of state, I'm running off of my federal license. So that works just fine to start out. Eventually, the dream would be to get licensed in the state where I live. And I'd love to have a warehouse and a tasting bar and be able to offer warehouse tastings, have six casks, six different casks open, draw the dram straight out of the cask and pour them for people and allow them to fill their own bottles and buy a bottle that way, whatever their favorite dram was from that tasting and take that with them.

Kerry:
That's awesome. So let's talk about this one. I won the auction last night for this one. This was the first one we tasted. And it's distilled in Seattle by Copperworks Distilling. And I have never tasted anything quite like this. I was drinking it, and the finish was spearmint. And I thought, Wait, that can't be right. And I did it again. And then I looked to the person next to me and said, are you guys getting spearmint on the finish? And they're like, that's what it is. I'm like, that's really odd. But I loved it. And so today, I made us highballs with some spearmint mints that I grow here in my garden. So please, have a drink. Great. And let me know what you think.

Bill:
Believe it or not, this is the very first cocktail I will have had made with an American single cask whiskey.

Kerry:
Well, I'm glad. My first, your first. There we go. Yeah. Oh, it's so good. It's very refreshing, because it's 100 degrees out right now. And having the spearmint on your nose really helps. It gives you this very, I like this.

Bill:
This is a nice, light whiskey to begin with. And so it goes perfectly with the highball and the spearmint. It's just lovely.

Kerry:
It is good. So tell me a little bit more about this. You went to Copper Works up in Washington. How many barrels did you taste before you came across this?

Bill:
I believe they sent me, like most of the distilleries have sent me, most often is six different cask samples. And a bunch of them were younger and in new oak. And I felt like this is a very delicate spirit and the new oak was a little too strong for it. And at the same time, At the younger age, I felt like it had an edge or something to it that wasn't quite working for me. And I had also asked him to send me, because he said, we do have some older whiskeys in refill casks. And I thought that's probably going to be perfect. And I was right, as it turns out. This one is from a refill cask. It's six years old. And it only the cask only previously held American single malt, Copperworks single malt. So once they had emptied it, they just refilled it and let it age these six years. And I think it's just just perfect.

Kerry:
I just I don't know what gives it that spearman like I it's just baffling my mind. Yeah.

Bill:
Different distilleries have different characteristics, different flavor profiles.

Kerry:
It's very unique. So if anyone out there likes spearmint and refreshing highballs, the American Single Malt Whiskey, distilled in Seattle, Washington, by Copperworks Distilling, distilled on a 127-17, bottled 424-23. And this is a second fill single malt. bottle number. Well, you're not going to have my bottle number. But yes, it's age six years. It's fantastic. I absolutely love it. And we tasted quite a few others last night. I know you had several from Heritage, which we've had Jennifer and Justin on the show before, back when I was doing it with Philip for Spirits of Whiskey. And they have a very interesting story. Justin's a lawyer and he It kind of paved the way for Native Americans to be allowed to distill because there was some ridiculous 200-year-old law saying that they weren't allowed to do it. And he lobbied the government. And it's very interesting. So if anyone is interested in that story, check it out. I think it's season one of Spirits of Whiskey, episode 17, maybe. And it's audio only because it's from way back when.

Bill:
Yeah, it was fantastic at Heritage in particular. I think we stumbled in at just the right time. I wasn't really interested in going to Heritage, oddly enough, because I was just going from the internet and I was looking at their website and they were mostly doing flavored whiskeys and flavored vodkas. And so I was taking a trip to Seattle and my financier friend said, let's just go, it's just across the bridge from me. And I said, all right, all right, we'll go. And we showed up, the vice president met us in the parking lot. We walked into this conference room. They had six different cask samples of different whiskeys. They had a whole variety of different types of bourbon, 100% rye, which I also bottled. And then at some point they mentioned that They were in process of building their a new big rickhouse, a new big warehouse, and a lot of their whiskey was in storage containers. And one of the people at the table said, I can't wait to get that chocolate malted barley whiskey that's in the storage containers out and try it, see how it is. And my ears stood straight up and I said, Oh, really? Would you please send me a sample when you get it? And Yeah, when I tasted that, that's the one I went deep on and ended up buying three different casks. But we've also, so we walked into Heritage just the right time. It turns out they were just working on this new line of upscale whiskeys for the line that they bottle under their, I think it's called Stiefel Select. Yep. And they they're bottling these whiskeys now. But this was the first time letting anyone from outside taste them. So they were all sort of sitting on the edge of their chair waiting to see what we thought of them. And we were just blown away with everything we tasted. So to run through my lineup, the other whiskeys I've got, this Copperworks is cask number one. Number two is a five year old single malt from Blinking Owl Distillery in Santa Ana, which is now closed. Yes, they closed several months ago. They had a business model that just wasn't able to weather the pandemic. That's true. Number three is the Chocolate Malted Barley Whiskey that I was just discussing from Heritage. That's five years old. Number four is, cast number four is 100% Rye, six year old. from Heritage Distilling. And number five is a four-year-old bourbon finished in Washington State red wine casks from Two Bar Distillery in Seattle, Washington. And the last whiskey, number six, is a mesquite smoked American single malt beer whiskey that is six years old from Santa Fe Spirits in Santa Fe, New Mexico.

Kerry:
Have you taken that one on your journeys in the desert with your friends?

Bill:
Not yet, haven't had a chance to yet.

Kerry:
When I tasted that last night I was like, oh yeah, this is like a camping whiskey.

Bill:
Yeah, I have spent many nights in dry desert washes and canyons sitting around a mesquite campfire and that's right where that whiskey puts me.

Kerry:
Let me know when you take it out and let me know how the vibe is with your friends. So, um, so you have the six expressions right now and I'm assuming you're still going out to different various places to find more. Yep.

Bill:
I've started. I've already started. I think I've just about solidified the next six. Um, not all of them are buttoned, quite buttoned up yet, but I've got a good idea of what my next six will be.

Kerry:
And are they from all various regions of the country or specifically somewhere?

Bill:
I'm still staying west. Eventually, I'll start moving further east. I think the round after this next one, I will be taking a trip to Texas and Arkansas and up to, there's a distillery that I'd like to get to in Nebraska. I think it is Cut Spike. I've had their single malt before. I got it from K&L and it was bottled at 50% ABV at 100 proof. And it was delicious. And I'm sure, again, that it's only gotten better and that there's older whiskey going into it now.

Kerry:
Very cool. So I know you have a day job. Yes. Which also sounds very fun. I mean, you get to play games all day, technically.

Bill:
I've been a poker dealer for Oh, 28 years now. Yeah. And it's been it's been very good to me. I'm hoping that American single cask will take off. And it sure looks like it is. And maybe by middle of next year or early middle of next year, I'll be able to walk away from that and do this full time.

Kerry:
Very cool. And your bottling facility, that's close to you at home or it's not too close?

Bill:
Yeah, I live in Las Vegas and North Las Vegas tequila bottling is 15-20 minute drive for me.

Kerry:
And then tell me about the the bottle design and the label. Like, how did you come up with this shape and the label?

Bill:
And yeah, so this bottle, where I first saw this bottle or where it was first brought to my attention was this was the original bottle used by Bruhladi on Islay in Scotland for their botanist gin. Now they've got this round swirly bottle that's completely different. But this was the original bottle, and I liked that a lot. And a friend suggested it again when I was thinking about bottles, brought it to memory again. And so one of the reasons I liked this a lot, particularly for this brand, is it feels sort of a sort of no-nonsense, monumental, And I also wanted to be able to have a big label that I could put as much information as I could possibly fit on it for the consumer. That's part of what I wanted to take from the independent bottling history of Scotland was one, complete transparency. Nothing is hidden. It says American single cask at the top, but right below that tells you what distillery distilled it, when it was distilled, what sort of whiskey it is, what type of wood it was, what type of barrel it was matured in. All the information is there for the consumer. There's nothing hidden, no sourcing going on like there is in much of the industry now. So that was one thing. The other thing that I wanted to take from the independent bottling history of scotch was the presentation and how the whiskey is bottled itself comes straight out of the cask. This ended up being sort of a mantra on the label here that says always cask strength, no color added, never chill filtered. And those are the three things that you get in those independent bottlings of scotch, which I think is presenting whiskey in its best form. Yeah. take it straight out of the barrel with nothing but a barrier filter to filter out the extra bits of wood and char that are from the barrel and let the customer decide how much water they want to add to it or what they want to do with it.

Kerry:
A lot of fun last night testing each one with water. I usually don't do too much water unless they're really high proof, which many of them were. And it was just amazing how one little drop totally opened it up and totally changed the flavor. The one that was matured in the red wine barrel, that completely changed for me when I put the water in it. It's like crazy. And this one completely changed too.

Bill:
All of these do really well with water and they continue to improve, I found, with time in the glass. yeah, I'll pour a glass and let it sit for a while or add water to it, because I know how much water I want in these drams to suit me, and let it sit for a bit before I'm ready to drink it. And, or if I'm going to have a second dram, I'll pour that while I'm drinking the first, you know? But that's, yeah, they all do, all of these are with the exception of one that's 58 point something percent, they are all over 60 percent. So they are all high proof whiskeys. And they, to my palate, they do better with a bit of water. And I think for a lot of people, when you first approach these, they can come off as as strong or alcoholic and a little bit of water, just you can find your sweet spot pretty quickly.

Kerry:
Awesome. So I also asked about the five year plan. We kind of touched on that with the one year plan. But what do you, what do you want to see? How do you want to see the company grow over the next five years? Do you want to have, I mean, you do want to get your own warehouse with your tasting thing. Is that, is that more in a five year? Is that more of a 10 year?

Bill:
Somewhere? I would bet. I hope to be able to pull that off within five years. Yeah, I would really love to have my own warehouse, like I said, and be able to offer warehouse tastings to people in Las Vegas. I think it would be a huge hit in Las Vegas. I mean, you'd get everyone from whiskey nerds to bachelor parties to corporate events wanting to do that sort of thing. And it would be a chance to show these whiskeys in their very best light. That's what I've always loved. I think there's no better place to drink whiskey than in a warehouse, in the Dunnage Warehouse. That's the best.

Kerry:
I just love going into distilleries and in warehouses, and if I go into the distillery and I smell the mash and I smell the everything and all of the, and the bubbles, I love it. It smells like oatmeal to me. And then when I go into the Kask warehouse, the Rick house, it's got that musty, but like, The angel's share is smelling in the air.

Bill:
I just love it. And all those years of leaky casks dripping into the ground and then the soil just gets soaked with it. And the whole thing just smells wonderfully of whiskey and mustiness. And yeah, it's wonderful.

Kerry:
Well, I'm so glad that I was able to meet up with you and share your new company and your new lineup with the fans of the show. And I look forward to keeping in touch and following up your progress and When you get that warehouse going, let me know and we'll come out and do a show.

Bill:
All right. Fantastic. Thank you very much. It was a pleasure meeting you last night and thanks for having me on your show.

Chef Louise:
You're welcome.

Kerry:
World of Wheezy is up next. Stay with us. Like what you've seen on BRC? Want to see more? Experience more? And maybe even taste more? Then head over to our Ko-fi site and become a member of the Barrel Room Parlor. By choosing the Copper Level Membership, you'll have exclusive access to videos related to topics discussed on the podcast and blog posts for members only. As an Amber member level, you'll enjoy everything from our Copper level as well as various spin-off series including The Cutting Room Floor and Kindred Spirits. In addition, the Amber membership includes exclusive discounts to live in-person events. To join, visit www.BerylRoomChronicles.com and click on Become a Member in the navigation bar. Or go straight to our Ko-fi site at ko-fi.com slash BRC and click on the membership link. Once you've joined, you'll have access to everything your chosen level has to offer. You'll even be able to participate with the show by commenting on videos and other posts. Don't wait. Sign up today for exclusive content and event discounts in the Barrel Room Parlor. Action. All right. Well, we are here again and we are catching up on some lovely drams with you since you've been away in Italy. Today we are going to talk about American Single Cask, which is a new company that we so luckily had in person, the founder and owner here. And so as I discussed with him, I got an interesting mint on the finish. So I'm going to give you a little of this. Can you let me know what you think? I thought it was the most unique thing that I've tasted in a long time in terms of differences of flavor profiles. Interesting. Okay. Because whoever gets mint.

Chef Louise:
Well, I mean, I feel like now that you've told me that you've set the tone, but we'll see.

Kerry:
It's got a very refreshing nose. It sure does.

Chef Louise:
Bright. Yes. Refreshing is a very good way to put it. It's a relatively light color.

Kerry:
So let me know what you think. Yep, there's that mint for me.

Chef Louise:
You know, hold on.

Kerry:
I'm also getting grapefruit now. Really? Yeah. Now are you getting bottles been open for a while?

Chef Louise:
Are you getting specifically mint? Or are you getting spearmint or peppermint? You know how like, mint has a sweetness to it. Whereas a spearmint or a peppermint in particular does not really, right? It's hotter than a regular mint. I can see mint for sure.

Kerry:
Mint. Yes, it was what I well, now see, because now I'm getting more grapefruit. So now I can't even tell you but before I was definitely getting a mint kind of going towards the spearmint, but like, yeah, a minty spearminty.

Chef Louise:
This is not like anything I've ever had before. I will say that it is the tasting notes. for this are not the normal, oh, I've got brown sugar, I've got vanilla, I've got all the obvious. This is not obvious to me at all. And I don't know what I'm talking about, as we know this. I know what tastes good, but this one is special. I feel like the mint, for me, would even be more pronounced if I were- Are you getting the grapefruit too, or no?

Kerry:
I don't get any grapefruit, no. No grapefruit. We have such different palates.

Chef Louise:
I know we do. Also, I love grapefruit so much, like a whole lot. It's one of my favorite fruits, because I like bitter. And the grapefruit rind is so bitter. Well, and the flesh can be bitter as well. But I love it so much that I feel like it would have to be pretty prominent for me to kind of pick up on that. But I'm thinking right now that if If you made a chocolate sauce for mint ice cream with this whiskey in the chocolate sauce, warm, to pour over like a mint sundae with that warm whiskey chocolate over the top of it and some shavings of bitter chocolate. Because if you're getting grapefruit, that bitter chocolate will pick up bitter notes as well. Very delicious and very cool. And I think that that would also bring out more of that mintiness. I don't know. This is a whiskey that I have absolutely never tasted anything like.

Kerry:
Yeah. That's why when, uh, it was presented to me at this tasting and it was up for auction, I said, you know what? I've never tasted anything like it. I have to bid on it. And I actually won, won the, uh, won the bottle, which was great. Um, so now when people come by, I'm like, you want to taste something really interesting? And I pull this out and they're like, what is that? I'm like, I don't know, mint. And now I'm going to say mint grapefruit. I mean, it doesn't, it's not like that on the front, but after you finish it out on the, on the finish, it's got this very distinct, uh, um, I don't know.

Chef Louise:
Well, also too, I think whenever people hear mint and whiskey in the same sentence, of course you go straight to mint julep, right? Because it's one of the classic drinks made with whiskey. And, and, but that has a very specific flavor because you've got the sugar in it, you know? So, but once you remove that element and you just have like the heat, cause it's, it's hot. It's got some heat to it. Right. Let's see what we got. So,

Kerry:
It is 62.45% alcohol by volume. This is an independent bottler, so this particular whiskey came from Copperworks Distilling in Washington, Seattle, Washington. And that's how they chose it. So the tasting notes they have, the official, is this six-year-old American single malt from Copperworks Distilling starts with white raspberries and golden raisins. It takes you to a sweet creaminess of creme brulee, and the finish is just a touch of amaretto.

Chef Louise:
That's so weird because none of that. Yeah, I'm not getting that. Not one single bit of that.

Kerry:
I'm not getting that either. Hits me. I don't know. And I'm wondering, I mean, it's not, there's not enough gone for it to have changed flavors that much, I don't think, out of the bottle. So, but no, I think it's very interesting. And I, so now back to the whiskey sauce, the chocolate sauce, what, what would you put in this chocolate sauce? Like how, like what ingredients would be in the sauce to make it?

Chef Louise:
Well, I mean, basically you make like a chocolate ganache. It's, it's essentially just better chocolate and cream to make. I mean, there's different ways of making chocolate sauces depending on what you're going to do with it. Um, you know, I would just cook, I would probably like start with some whiskey in the pan and reduce it a bit to kind of get it a little syrupy. And then and then you melt with chocolate. You have to melt it over a double boiler so it doesn't burn. So you know, melt the chocolate, pour the reduced whiskey in there, whisk in some cream and you're done away you go away you go add some salt, I would I would definitely salt it a little bit to kind of bring out that the whiskey, for sure. And then with just you could do it with store bought mint ice cream or a homemade mint ice cream. I mean, I prefer a a proper mint ice cream, which meant you know, ice cream made with actual mint as opposed to You know, the store-bought mint ice cream of our youth, mint chocolate chip is delicious, of course. I'm not taking anything away from that. But if you imagine this with the flavor of a store-bought mint ice cream that's made with, you know, mint flavoring is not at all the same as real mint, right? Real mint has a totally different flavor. And I feel like if you had a real mint ice cream with a salted whiskey, bitter chocolate sauce.

Kerry:
And do you ever make ice cream from start to finish?

Chef Louise:
Yeah, I don't I mean, I don't do it enough these days. But yeah, I have an ice cream maker at home. And, and I do it's you make a custard base, essentially. And I would just make a custard base and steep some fresh mint into it. And there you have a mint.

Kerry:
And is it actually green or does it come out white or what? No, it's not green. So the green is just all false.

Chef Louise:
The green is completely false. It's like how pistachio ice cream at the supermarket is green. Well, real pistachio ice cream is not green. Interesting, because pistachios are green. No, they're not.

Kerry:
They're not green. Oh, you know what it is?

Chef Louise:
It's just a little like, it's the little film between the shell and the actual nut, but no, they're not green. And in fact, I know this to be true because I had the most delicious, delicious, delicious, salted pistachio gelato. Oh, I was in Italy. It was. I mean, I know everybody comes back eat pray love and they're all like, Oh my god, the food but I'm telling you this ice cream was like, holy shit. And also, it's 1000 degrees in August in central Italy. So when the gelato hits it hits hard. It's like where's the gelato lady when I need her? I love it. Yeah. But anyway, so the color, the color of mint ice cream turns out similar to real pistachio ice cream, which is kind of like a, you know, it's, it's, it's not pure white. It's like a, a beige-ish color in a way. Yeah. But you know, you can put, you can chop up some fresh mint and stir it in there as well, which I would do, or at least garnish. Like if you had a Sunday where you have a scoop of the ice cream and the chocolate sauce and some curls of chocolate and you know, you could, um, you could put some fresh mint, you know, leaves with it. Um, some whipped cream would be really nice. You know, you could even, add some of the whiskey to the whipped cream as well to just even like, you know, up it a little bit. Yeah, yeah, for sure. I mean, I'm trying to think if there's any fruit that I would want to, you know, because sometimes you've got fruit that goes with a sundae, but I don't think so. I don't think I want that at all. Even a nut. I don't think I want I think I just want it like not pistachios. Well, I've had pistachio and mint together. It's that it works, but not in this now I want it. I want it to be like a grown up version of mint chip ice cream. That's basically it.

Kerry:
Well, next time you make that get that churn going. I will turn me out some mint ice cream and we'll make some of this and you got it. Sounds good. All right. Well, Louise, thank you. And until next time, don't leave the country again, because we've got lots coming up for season four.

Chef Louise:
Come on, come on. I'm dying. I need to go.

Kerry:
All right, well thanks again and we will see you next time. Cheers. Cheers. That does it for today's show. To read notes on this episode or learn more about our guests, please visit barrelroomchronicles.com. Want to interact with the show or have questions for our guests? Then ask them on our socials or send us an email. Or better yet, leave us a voicemail on our website. If you like what you heard, please rate and subscribe to the podcast. If you really liked it and you want to show your support, buy us a whiskey through our Ko-fi site at ko-fi.com slash BRC, or become an exclusive member of the Barrel Room Parlor. If you work in the whiskey or spirits industry or just have a deep passion for whiskey and want to share your spirits journey, register to be a guest through our website. Last but not least, please enjoy your spirits responsibly. Thanks for joining me. Until next time, so long.

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