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[birds chirping]
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00:01:02,566 --> 00:01:07,300
[man 1] The soil's made up
of silt, clay and loam.
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00:01:07,333 --> 00:01:12,533
And what you really want
is the combination of
all three of those components.
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00:01:12,566 --> 00:01:14,666
But it all goes into
making bourbon.
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00:01:16,100 --> 00:01:18,700
It starts with the corn
growing in the soil
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00:01:18,733 --> 00:01:21,533
into barley, into wheat,
into rye.
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00:01:21,566 --> 00:01:26,733
But also, the oak trees
that we have across the road
here to make barrels.
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00:01:27,900 --> 00:01:29,900
Really everything
about bourbon
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00:01:30,666 --> 00:01:32,066
comes from the soil.
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00:01:34,066 --> 00:01:38,733
[narrator] This is the story
of grains, water, and wood.
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00:01:41,600 --> 00:01:44,733
It's the story
of immigrants, and farmers,
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00:01:44,766 --> 00:01:47,033
and businessmen,
and criminals.
15
00:01:48,433 --> 00:01:51,666
The story of cold winters
and hot summers.
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00:01:54,933 --> 00:01:57,533
It's the story of time.
17
00:02:01,166 --> 00:02:04,166
This is the story
of bourbon.
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00:02:06,566 --> 00:02:08,533
[man 2]
Two things are important.
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00:02:08,566 --> 00:02:13,566
The first is, you never
bring out old‐aged‐bourbons
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00:02:13,600 --> 00:02:15,900
until you're with
friends and family,
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00:02:15,933 --> 00:02:19,633
and you're not in any hurry
to go anywhere.
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00:02:19,666 --> 00:02:23,900
[Marianne] It's all about
the earth and the soil
and the natural ingredients
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00:02:23,933 --> 00:02:26,833
that go in to make it,
because bourbon
is an all natural product.
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00:02:26,866 --> 00:02:29,400
There's nothing
synthetic about it.
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00:02:29,433 --> 00:02:32,566
[man 3]
America's only native spirit
is so big and so beautiful
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00:02:32,600 --> 00:02:35,833
that it can handle anything
you wanna throw at it
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00:02:35,866 --> 00:02:40,133
and still give you
the true character
that's in that glass.
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00:02:40,166 --> 00:02:42,400
[man 4]
Bourbon heritage
is American heritage.
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00:02:42,433 --> 00:02:46,866
Every phase of
American history is reflected
through bourbon history.
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00:02:46,900 --> 00:02:50,633
[man 5]
It's not grabbing a bottle
of beer out of a cooler.
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00:02:50,666 --> 00:02:53,966
It's, let me pour you
a glass of this, let me
tell you where it came from.
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00:02:54,000 --> 00:02:56,533
Let me tell you
the story on this.
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00:02:56,566 --> 00:02:58,566
It's history in a glass.
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00:02:58,600 --> 00:03:02,700
[man 6] I think people
have discovered that bourbon
is not just a shot and a beer.
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00:03:02,733 --> 00:03:04,733
It's amazing to see it.
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00:03:04,766 --> 00:03:07,366
'Cause to me it's not just
your granddad's drink,
or your dad's drink,
37
00:03:07,400 --> 00:03:10,166
like it used to be
when I was young.
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00:03:10,200 --> 00:03:13,533
[man 7] If you like the idea
of going to the horse races
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00:03:13,566 --> 00:03:16,466
and living kind of
an agrarian type of life,
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00:03:16,500 --> 00:03:20,233
bourbon sort of gives you a way
to live in central Kentucky
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00:03:20,266 --> 00:03:22,400
just for a moment
in your life,
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00:03:22,433 --> 00:03:24,366
whether you're actually
there or not.
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00:03:25,666 --> 00:03:27,300
[man 8] It's almost
like a legacy that says,
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00:03:27,333 --> 00:03:29,733
if time was not a factor
in our lives,
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00:03:29,766 --> 00:03:32,666
bourbon could
transport us back
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00:03:32,700 --> 00:03:34,666
into some of those
places where
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00:03:34,700 --> 00:03:36,833
maybe life was a lot
easier going.
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00:03:38,033 --> 00:03:39,433
That's what bourbon's
all about.
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00:03:46,733 --> 00:03:48,066
[birds chirping]
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00:03:51,533 --> 00:03:53,300
[Zoeller] Whoever came over
on the Mayflower
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00:03:53,333 --> 00:03:54,566
brought a still with them.
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00:03:55,933 --> 00:03:58,500
And whoever came over
the Appalachian Mountains
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00:03:58,533 --> 00:04:00,500
to settle at Kentucky first,
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00:04:00,533 --> 00:04:03,000
brought a still with them.
55
00:04:03,033 --> 00:04:07,233
Whiskey was much, much more
than just a drink.
56
00:04:07,266 --> 00:04:09,300
Distilling was a way of life.
57
00:04:09,333 --> 00:04:12,033
It was what you did
with your surplus corn.
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00:04:12,066 --> 00:04:14,333
If you stored corn,
it could rot,
59
00:04:14,366 --> 00:04:17,233
it could get eaten by mice
or other vermin.
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00:04:17,266 --> 00:04:18,966
You turn it into
a bottle of whiskey,
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00:04:19,000 --> 00:04:21,066
it's gonna stay
the bottle of whiskey.
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00:04:21,100 --> 00:04:23,466
It's gonna be good then
or forever.
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00:04:23,500 --> 00:04:25,900
They didn't have refrigeration
like we have it today.
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00:04:25,933 --> 00:04:31,400
They didn't have
the canning technology
that we have today.
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00:04:31,433 --> 00:04:34,633
So one of the best ways
to preserve your corn
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00:04:34,666 --> 00:04:36,200
was to turn it
into whiskey.
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00:04:36,233 --> 00:04:38,166
In Scotland, in Ireland,
and in England,
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00:04:38,200 --> 00:04:41,866
if you grew more corn
than you could use
for your family,
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00:04:41,900 --> 00:04:43,800
it belonged to the king.
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00:04:43,833 --> 00:04:45,366
But in the new world,
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00:04:45,400 --> 00:04:48,400
if you grew more corn
than you could use
for your family,
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00:04:48,433 --> 00:04:50,466
you got to choose
what you did with it.
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00:04:50,500 --> 00:04:52,800
And what did they do?
They made whiskey.
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00:04:52,833 --> 00:04:55,500
that was very much
like moonshine.
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00:04:55,533 --> 00:04:57,300
It was kind of
a rough cut,
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00:04:57,333 --> 00:05:00,700
not the, you know,
very elegant spirit
that we make today.
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00:05:00,733 --> 00:05:02,533
It was thought to
be medicinal.
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00:05:02,566 --> 00:05:04,733
And remember,
you're on the frontier.
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00:05:04,766 --> 00:05:06,800
There's not a drugstore
to go to.
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00:05:06,833 --> 00:05:08,800
[Michael] You gotta remember,
these are frontiersmen.
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00:05:08,833 --> 00:05:11,300
They work from
sun up to sun down.
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00:05:11,333 --> 00:05:13,833
You get up in the morning,
you're still aching
from the day before,
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00:05:13,866 --> 00:05:16,000
so you have a little
eye‐opener.
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00:05:16,033 --> 00:05:17,900
A drink of whiskey
to get you going.
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00:05:17,933 --> 00:05:19,233
Lot of people don't realize
that's where the mint julep
comes from.
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00:05:19,266 --> 00:05:21,033
It was a breakfast drink.
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00:05:21,066 --> 00:05:24,333
Whiskey was used
as a medium of exchange.
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00:05:24,366 --> 00:05:26,233
You would first
grow enough corn
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00:05:26,266 --> 00:05:29,000
to feed your family
and your livestock.
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00:05:29,033 --> 00:05:31,033
And whatever you
had leftover,
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00:05:31,066 --> 00:05:36,300
you either carried around
large bushel baskets of corn,
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00:05:36,333 --> 00:05:38,133
or you distilled it.
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00:05:38,166 --> 00:05:40,033
[Michael] Whiskey was just
a very important part
of that life.
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00:05:40,066 --> 00:05:43,666
So when the frontiersmen
came into the west...
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00:05:43,700 --> 00:05:46,400
You gotta realize,
Kentucky is the first
American West.
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00:05:46,433 --> 00:05:48,900
A lot of people
brought stills.
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00:05:48,933 --> 00:05:51,300
[Freddie]
They weren't whiskey folks.
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00:05:51,333 --> 00:05:52,566
They were architects,
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00:05:52,600 --> 00:05:54,633
they were
structural engineers,
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00:05:54,666 --> 00:05:57,466
they were chemists,
they were bio chemists.
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00:05:57,500 --> 00:06:00,200
It's not about the whiskey,
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00:06:00,233 --> 00:06:01,966
it's about the people
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00:06:02,000 --> 00:06:04,533
that make the product
so cool.
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00:06:06,533 --> 00:06:08,800
♪
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00:06:08,833 --> 00:06:10,566
[narrator] Now,
before going any further,
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00:06:10,600 --> 00:06:14,133
we need to answer
a very simple question.
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00:06:14,166 --> 00:06:16,700
What does it take
for a spirit
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00:06:16,733 --> 00:06:19,633
to be able to call itself
a bourbon?
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00:06:19,666 --> 00:06:22,633
Bourbon is the most
heavily regulated product
in the world.
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00:06:22,666 --> 00:06:25,733
Our Federal government
tells you how you
have to make bourbon.
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00:06:25,766 --> 00:06:27,500
[Potter]
I think the first thing
to understand is,
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00:06:27,533 --> 00:06:29,566
all bourbon is whiskey,
but not all whiskey is bourbon.
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00:06:29,600 --> 00:06:32,000
By definition, whiskey is
a grain based distillery.
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00:06:32,033 --> 00:06:33,800
Once you understand that
bourbon is a whiskey,
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00:06:33,833 --> 00:06:35,500
then it's what
defines a bourbon.
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00:06:35,533 --> 00:06:38,133
So, the rules of bourbon.
I call it the ABCs.
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00:06:38,166 --> 00:06:39,800
Start with A,
American made.
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00:06:39,833 --> 00:06:41,633
Bourbon is uniquely American,
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00:06:41,666 --> 00:06:43,500
'cause you can only
make in America.
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00:06:43,533 --> 00:06:46,300
You distill 51% corn,
121
00:06:46,333 --> 00:06:48,633
age it in charred
oak barrels...
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00:06:48,666 --> 00:06:50,333
You jump through
all those hoops.
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00:06:50,366 --> 00:06:52,400
But if you do it in Mexico,
you can't use the term
"bourbon".
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00:06:52,433 --> 00:06:55,300
It does not have to be
made in Kentucky.
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00:06:55,333 --> 00:06:57,133
A lot of folks
believe that
126
00:06:57,166 --> 00:06:59,733
bourbon can only
be made in Kentucky.
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00:06:59,766 --> 00:07:02,300
Bourbon, by active Congress,
128
00:07:02,333 --> 00:07:05,033
can be made anywhere
in the United States.
129
00:07:05,066 --> 00:07:06,533
B, barrels.
130
00:07:06,566 --> 00:07:11,566
It must be aged in a brand new
charred white oak barrel,
131
00:07:11,600 --> 00:07:13,133
just like what's behind me.
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00:07:13,166 --> 00:07:16,000
[Chris] The lead character
of a bourbon whiskey
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00:07:16,033 --> 00:07:17,700
is the use of a new
charred barrel.
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00:07:17,733 --> 00:07:22,400
That gives bourbon that
big, rich,
caramel vanilla note.
135
00:07:22,433 --> 00:07:24,366
Yeah, it just makes
bourbon so special.
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00:07:24,400 --> 00:07:25,800
C is corn.
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00:07:25,833 --> 00:07:27,833
To be a bourbon, you have
to use at least 51% corn.
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00:07:27,866 --> 00:07:29,466
There's a very good
reason for that.
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00:07:29,500 --> 00:07:33,200
Corn imparts
a very unique flavor
to bourbon.
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00:07:33,233 --> 00:07:35,133
That sweetness.
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00:07:35,166 --> 00:07:37,966
If you taste a Scotch whiskey
and Irish whiskey,
you get some sweetness.
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00:07:38,000 --> 00:07:40,000
A lot of it from the wood,
maybe a little bit
from the grain.
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00:07:40,033 --> 00:07:42,500
But if you taste bourbon,
you can taste that sweetness.
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00:07:42,533 --> 00:07:44,166
You can almost
taste the corn.
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00:07:44,200 --> 00:07:46,033
D is distillation proof.
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00:07:46,066 --> 00:07:47,633
So when you come
off the still,
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00:07:47,666 --> 00:07:50,066
you cannot be higher
than 160 proof.
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00:07:50,100 --> 00:07:53,233
The higher the proof,
the less flavor that's
gonna be there.
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00:07:53,266 --> 00:07:55,366
Think about it.
Vodka is 190 proof,
150
00:07:55,400 --> 00:07:57,733
192 proof when it
comes off those stills.
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00:07:57,766 --> 00:08:00,400
It has no flavor,
it's just pure alcohol.
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00:08:00,433 --> 00:08:01,633
You start getting
over 160,
153
00:08:01,666 --> 00:08:03,000
you're stripping out
grain flavor.
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00:08:03,033 --> 00:08:05,066
You're moving more
into a vodka category.
155
00:08:05,100 --> 00:08:06,666
That's not what
we want with bourbon.
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00:08:06,700 --> 00:08:08,366
We wanna hold on
to the grain character.
157
00:08:08,400 --> 00:08:11,800
So one of the rules is
you gotta be 160 or less
coming off the still.
158
00:08:11,833 --> 00:08:14,400
E, entry proof
going into the barrel.
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00:08:14,433 --> 00:08:17,166
You have to be 125 proof
or less.
160
00:08:17,200 --> 00:08:18,900
F, fill proof.
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00:08:18,933 --> 00:08:21,566
In the bottle, your proof
has to be 80 or above.
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00:08:21,600 --> 00:08:22,966
G, genuine.
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00:08:23,000 --> 00:08:25,833
There are no additives allowed.
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00:08:25,866 --> 00:08:27,900
So, everything is
165
00:08:27,933 --> 00:08:29,966
what Mother Nature provides.
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00:08:30,000 --> 00:08:33,066
No flavor, or no color,
or nothing should be added
to bourbon.
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00:08:33,100 --> 00:08:34,666
It's a natural product.
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00:08:34,700 --> 00:08:36,866
If you add any color
or any flavor, it becomes
a whiskey.
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00:08:36,900 --> 00:08:40,033
All that color must come from
aging in that new charred
oak barrel.
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00:08:40,066 --> 00:08:42,500
You're only as good
as what comes off the still
171
00:08:42,533 --> 00:08:43,966
and what comes
out of that barrel
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00:08:44,000 --> 00:08:45,500
and goes down that
bottling line.
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00:08:49,766 --> 00:08:51,733
[Steve] Okay, quiz time.
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00:08:51,766 --> 00:08:54,500
Who was the first person
who took that un‐aged
white whiskey
175
00:08:54,533 --> 00:08:56,733
and turned it into
bourbon that
we know today?
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00:08:58,000 --> 00:08:59,966
In the 1800s,
177
00:09:00,000 --> 00:09:02,333
a Baptist minister
by the name of Elijah Craig
178
00:09:02,366 --> 00:09:06,700
used old barrels previously
containing fish and pickles
179
00:09:06,733 --> 00:09:09,700
to store some of his
newly distilled whiskey.
180
00:09:09,733 --> 00:09:12,533
But in order to get rid
of that nasty fish smell,
181
00:09:12,566 --> 00:09:16,200
he charred the inside
of the barrels,
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00:09:16,233 --> 00:09:19,400
making a discovery
that would forever change
the history of bourbon.
183
00:09:22,533 --> 00:09:24,200
Or, wait...
184
00:09:24,233 --> 00:09:26,166
Maybe it was the, uh...
185
00:09:26,200 --> 00:09:28,400
The poor farmer from
Bourbon County, Kentucky.
186
00:09:29,700 --> 00:09:31,466
Who after his barn
burned down,
187
00:09:31,500 --> 00:09:35,233
he was forced
to use some surviving
but very charred barrels,
188
00:09:35,266 --> 00:09:36,533
to transport his whiskey
189
00:09:36,566 --> 00:09:38,666
down the Mississippi
to New Orleans.
190
00:09:39,200 --> 00:09:40,500
Sloshing around.
191
00:09:44,233 --> 00:09:46,666
Or wait, maybe it was
the Lexington grocer.
192
00:09:48,266 --> 00:09:49,333
Uh...
193
00:09:49,366 --> 00:09:51,700
Upon seeing the popularity
of cognac,
194
00:09:51,733 --> 00:09:54,533
a spirit aged in
toasted oak casks,
195
00:09:54,566 --> 00:09:56,866
put an order in
for his usual corn whiskey,
196
00:09:56,900 --> 00:09:59,566
but this time however,
he requested
197
00:09:59,600 --> 00:10:02,866
that it be sent in barrels
burnt upon the inside.
198
00:10:04,766 --> 00:10:06,033
That's it.
199
00:10:08,200 --> 00:10:10,333
Or, maybe it doesn't
really matter.
200
00:10:11,400 --> 00:10:13,100
Somehow bourbon
found a way.
201
00:10:26,000 --> 00:10:28,300
[Marianne] We are on our way
to Walnut Grove Farm.
202
00:10:28,333 --> 00:10:30,666
And we're actually headed
to the home farm,
203
00:10:30,700 --> 00:10:33,533
which is where their
family first settled
204
00:10:33,566 --> 00:10:35,133
back in the 1800s.
205
00:10:35,166 --> 00:10:37,700
Which is incredible.
206
00:10:37,733 --> 00:10:41,500
They're gonna be providing
all of the corn for
my bourbon.
207
00:10:41,533 --> 00:10:44,300
[narrator] This is
Marianne Barnes.
208
00:10:44,333 --> 00:10:47,500
And she is the first
female master distiller
209
00:10:47,533 --> 00:10:49,200
since Prohibition.
210
00:10:49,233 --> 00:10:50,866
This is also
the Marianne Barnes
211
00:10:50,900 --> 00:10:52,366
that Forbes magazine named
212
00:10:52,400 --> 00:10:55,066
one of the top 30 business
people under 30‐years‐old.
213
00:10:55,833 --> 00:10:57,233
In 2015,
214
00:10:57,266 --> 00:10:58,700
Marianne and her
business partners
215
00:10:58,733 --> 00:11:00,533
launched a brand
new distillery
216
00:11:00,566 --> 00:11:02,300
called Castle & Key.
217
00:11:02,333 --> 00:11:06,733
Setting up shop in the long
abandoned Old Taylor Distiller.
218
00:11:06,766 --> 00:11:09,633
Today, she's come to
the Kentucky‐Tennessee border
219
00:11:09,666 --> 00:11:13,900
to get some corn for her
first batch of bourbon.
220
00:11:13,933 --> 00:11:17,300
[Marianne] Corn is
a historical ingredient
for bourbon.
221
00:11:17,333 --> 00:11:20,233
It goes back to the roots
of when bourbon started
in Kentucky.
222
00:11:20,266 --> 00:11:22,166
When the settlers
first came out here,
223
00:11:22,200 --> 00:11:24,466
they were still making
rye and barley whiskeys.
224
00:11:24,500 --> 00:11:27,133
When they hit this part
of the United States,
225
00:11:27,166 --> 00:11:28,800
they encountered
the Indians.
226
00:11:28,833 --> 00:11:31,566
The Indians had been
exposed to the Spanish.
227
00:11:31,600 --> 00:11:34,233
The Spanish had introduced
the Indians to corn whiskey,
228
00:11:34,266 --> 00:11:35,800
moonshine.
229
00:11:35,833 --> 00:11:37,733
And what they did is they
started mixing corn whiskey
230
00:11:37,766 --> 00:11:39,733
with the rye
and barley whiskeys
231
00:11:39,766 --> 00:11:41,866
and that's how the taste
of bourbon got started.
232
00:11:43,600 --> 00:11:46,800
[Marianne] By law,
your bourbon has to be
at least 51% corn.
233
00:11:46,833 --> 00:11:48,800
It is the most important
ingredient.
234
00:11:48,833 --> 00:11:50,400
It's the star of the show.
235
00:11:50,433 --> 00:11:53,566
You're getting
a lot of your flavor
from your corn.
236
00:11:53,600 --> 00:11:55,733
Not only just because
it's that percentage,
237
00:11:55,766 --> 00:11:57,533
but it's a very
flavorful grain.
238
00:11:57,566 --> 00:12:00,000
Corn actually
identifies bourbon,
239
00:12:00,033 --> 00:12:01,633
because of the flavor
that it imparts.
240
00:12:01,666 --> 00:12:03,900
If you taste any whiskeys
the world over,
241
00:12:03,933 --> 00:12:06,133
you'll notice that bourbon
is very unique,
242
00:12:06,166 --> 00:12:07,733
especially in its sweetness.
243
00:12:07,766 --> 00:12:11,166
And that is derived
from the corn
that is used to make it.
244
00:12:11,200 --> 00:12:14,866
That corn is what's gonna
give it a lot of sweetness.
245
00:12:14,900 --> 00:12:18,466
A lot of the mouth feel
is gonna come
from the corn.
246
00:12:18,500 --> 00:12:20,733
And so you deliberately bring
247
00:12:20,766 --> 00:12:23,566
bourbon off the still
at a lower proof.
248
00:12:25,000 --> 00:12:27,500
And that retains some of
the natural properties of it.
249
00:12:27,533 --> 00:12:29,900
[Potter] It's just
a very robust flavor.
250
00:12:29,933 --> 00:12:32,900
And what that does is,
it can go through maturation,
251
00:12:32,933 --> 00:12:34,166
it can go to the barrel.
252
00:12:34,200 --> 00:12:35,800
And so
it's gonna come through
253
00:12:35,833 --> 00:12:38,900
whether it's four‐years‐old,
or 23‐years‐old.
254
00:12:38,933 --> 00:12:42,900
Corn really does last
over those years.
255
00:12:42,933 --> 00:12:46,533
You can still get it,
you know,
18 or 23 years later.
256
00:12:46,566 --> 00:12:49,566
[Marianne] And a single
bottle of bourbon,
depending on your recipe,
257
00:12:49,600 --> 00:12:53,400
will have somewhere between
two and two‐and‐a‐half
pounds of corn.
258
00:12:56,400 --> 00:12:59,666
It's really important to take
care of the soil and earth.
259
00:12:59,700 --> 00:13:03,766
Soil that's gonna feed
the plants that eventually
go into bourbon.
260
00:13:03,800 --> 00:13:05,666
You know, corn grows
for four months
261
00:13:05,700 --> 00:13:07,266
and it's pulling
from the earth.
262
00:13:07,300 --> 00:13:10,700
The oak trees that eventually
go into the barrels
263
00:13:10,733 --> 00:13:13,533
that are gonna
contain your product
for four years
264
00:13:13,566 --> 00:13:17,933
have been drawn from the earth
for upwards of 40‐50 years.
265
00:13:17,966 --> 00:13:19,933
Every season that has
come and gone,
266
00:13:19,966 --> 00:13:22,666
every change
in the environment,
267
00:13:22,700 --> 00:13:25,766
you will eventually taste
in a glass of bourbon.
268
00:13:25,800 --> 00:13:28,200
In a lot of ways
it's like drinking history
269
00:13:28,233 --> 00:13:32,000
and experiencing nature
in a completely
different way.
270
00:13:32,033 --> 00:13:33,666
[Don] There's a lot
of science involved
271
00:13:33,700 --> 00:13:35,833
in anything that you do
in farming.
272
00:13:35,866 --> 00:13:39,800
But once you get
past the science,
273
00:13:39,833 --> 00:13:41,266
there's still an art.
274
00:13:41,300 --> 00:13:44,600
Just like anything else.
Just like fine furniture.
275
00:13:44,633 --> 00:13:46,333
The guy that's
making the furniture
276
00:13:46,366 --> 00:13:48,633
knows he can look
at the grain of the wood
277
00:13:48,666 --> 00:13:51,666
and know which way it needs
to be put together
278
00:13:51,700 --> 00:13:53,466
to make a beautiful piece.
279
00:13:53,500 --> 00:13:55,300
And farming's the same way.
280
00:13:55,333 --> 00:13:58,100
You have the craftsmanship
that really is just...
281
00:13:58,133 --> 00:14:00,866
You just gain over
a lifetime.
282
00:14:03,300 --> 00:14:06,966
There are always an
even number of rows
per ear.
283
00:14:07,000 --> 00:14:10,600
And in this case,
these are 14 a round.
284
00:14:10,633 --> 00:14:14,333
In other ears, sometimes we
see as many as 16 or 18.
285
00:14:14,366 --> 00:14:17,133
And I think it's because
we had an excess of water
this year
286
00:14:17,166 --> 00:14:20,200
that actually has hurt
our yields a little bit.
287
00:14:20,233 --> 00:14:21,966
They'll still be above
average yields.
288
00:14:22,000 --> 00:14:26,033
You can tell how many bushels
you're gonna yield per acre?
289
00:14:26,066 --> 00:14:27,833
‐That's fascinating.
‐You can make
a pretty good estimate.
290
00:14:28,700 --> 00:14:30,533
♪
291
00:14:39,533 --> 00:14:42,333
We're sitting next to a field
of non‐GMO white corn
292
00:14:42,366 --> 00:14:44,466
that has been
grown specifically for
293
00:14:44,500 --> 00:14:47,300
our Bottled in bond
core bourbon brand.
294
00:14:47,333 --> 00:14:51,833
In four years,
this 45 acres of white corn
295
00:14:51,866 --> 00:14:54,933
will be about 250,000
bottles of bourbon.
296
00:14:54,966 --> 00:14:56,966
♪
297
00:15:16,233 --> 00:15:18,166
[Freddie]
We encourage people
to take pictures.
298
00:15:18,200 --> 00:15:20,466
We encourage them
to ask questions.
299
00:15:20,500 --> 00:15:21,700
It's a touchy‐feely tour.
300
00:15:21,733 --> 00:15:22,866
We tell 'em to
touch the barrels.
301
00:15:22,900 --> 00:15:24,133
You know,
kind of look at it.
302
00:15:24,166 --> 00:15:25,633
We go into the bottling house.
303
00:15:25,666 --> 00:15:27,333
You get a chance
to hold a bottle
304
00:15:27,366 --> 00:15:30,166
and kind of like
take some special photos.
305
00:15:30,200 --> 00:15:32,533
Come over this way.
Let's head this way.
306
00:15:32,566 --> 00:15:34,533
[narrator] You've already
met Freddie Johnson.
307
00:15:34,566 --> 00:15:36,133
Now, what he hasn't
told you
308
00:15:36,166 --> 00:15:38,833
is that he's a third
generation employee
309
00:15:38,866 --> 00:15:40,600
at the Buffalo
Trace Distillery.
310
00:15:40,633 --> 00:15:42,866
His grandfather worked here,
his father worked here,
311
00:15:42,900 --> 00:15:44,533
and now he works here.
312
00:15:44,566 --> 00:15:47,766
Trust me when I say,
this guy knows bourbon.
313
00:15:47,800 --> 00:15:50,966
And today, he's agreed
to teach us a thing or two
314
00:15:51,000 --> 00:15:52,666
about the art of tasting.
315
00:15:52,700 --> 00:15:56,033
Well, we've had a chance
to look around the distillery,
316
00:15:56,066 --> 00:15:58,766
and now it's the time that
you've really been waiting for,
317
00:15:58,800 --> 00:16:01,533
and that is to see what that
product is gonna taste like
318
00:16:01,566 --> 00:16:03,366
after it's been
in the barrel for a while.
319
00:16:03,400 --> 00:16:05,866
This is your White Dog,
Everclear,
320
00:16:05,900 --> 00:16:07,200
Georgia Moon,
White Lightning.
321
00:16:07,233 --> 00:16:08,833
And this is what goes
into the barrel,
322
00:16:08,866 --> 00:16:11,133
and this is what
the settlers used to drink
back in the day.
323
00:16:11,700 --> 00:16:13,366
Got it?
324
00:16:13,400 --> 00:16:15,333
Word on the street,
if you haven't been dead
more than two weeks,
325
00:16:15,366 --> 00:16:16,433
this'll bring you back.
326
00:16:16,466 --> 00:16:17,533
‐[laughter]
‐Okay, now.
327
00:16:17,566 --> 00:16:18,966
You're gonna
cup your hand like this.
328
00:16:19,000 --> 00:16:21,166
I want you
to smell off it.
329
00:16:21,200 --> 00:16:24,100
You'll notice it smells
very soft and buttery
to the nose.
330
00:16:24,133 --> 00:16:26,500
Now, I want you to
smack your hands together.
331
00:16:26,533 --> 00:16:27,766
Smack 'em.
332
00:16:27,800 --> 00:16:29,200
Rub 'em real briskly.
333
00:16:30,400 --> 00:16:32,966
Now, cup and smell
them again.
334
00:16:33,000 --> 00:16:35,533
Really strong of alcohol
now, right?
335
00:16:35,566 --> 00:16:36,966
So now the dog is awake.
336
00:16:37,000 --> 00:16:38,166
‐Okay?
‐[laughter]
337
00:16:38,633 --> 00:16:39,966
All right?
338
00:16:40,000 --> 00:16:41,500
I know the strength
of this whiskey.
339
00:16:41,533 --> 00:16:42,800
Let them breathe.
340
00:16:42,833 --> 00:16:44,633
Let them breathe.
All right?
341
00:16:44,666 --> 00:16:47,033
When I say "You, sir,"
you say "Farm."
342
00:16:47,066 --> 00:16:48,633
[all laughing]
343
00:16:48,666 --> 00:16:50,966
When I say, Bourbon,"
you say, "Corn."
344
00:16:51,000 --> 00:16:52,433
Smack your hands again.
345
00:16:52,466 --> 00:16:53,800
Rub 'em real brisk.
346
00:16:54,800 --> 00:16:55,966
Cup, smell 'em again.
347
00:16:56,466 --> 00:16:57,500
Corn.
348
00:16:58,300 --> 00:16:59,500
How about that?
349
00:16:59,533 --> 00:17:01,133
What's the dominant
ingredient in bourbon?
350
00:17:01,166 --> 00:17:02,466
‐Dotty?
‐[woman] Corn.
351
00:17:02,500 --> 00:17:04,000
Exactly.
352
00:17:04,033 --> 00:17:06,000
And if this had been
straight rye whiskey,
it would've smelled like rye.
353
00:17:06,033 --> 00:17:08,200
If it had been scotch,
it would've smelled
like barley.
354
00:17:08,233 --> 00:17:09,633
I now know the strength
of your whiskey
355
00:17:09,666 --> 00:17:11,600
and the dominant grain
you've used to make it with.
356
00:17:11,633 --> 00:17:12,966
Let 'em breathe again.
357
00:17:13,000 --> 00:17:14,300
Fly, my friends.
Be free.
358
00:17:14,333 --> 00:17:15,366
Let 'em breathe.
359
00:17:15,400 --> 00:17:16,866
Smack 'em again.
360
00:17:16,900 --> 00:17:18,000
Rub 'em real briskly.
361
00:17:19,333 --> 00:17:20,800
Cup, smell 'em again.
362
00:17:20,833 --> 00:17:23,200
Now they smell like bread,
like yeast.
363
00:17:23,233 --> 00:17:25,633
So now I know the strength,
I know the dominant grain,
364
00:17:25,666 --> 00:17:27,366
and I know the kind of yeast
that you used.
365
00:17:27,400 --> 00:17:30,133
So that's the way the old
moonshiners found out
about whiskey
366
00:17:30,166 --> 00:17:31,800
before they ever let it
touch their lips.
367
00:17:32,333 --> 00:17:33,400
Cool?
368
00:17:34,200 --> 00:17:35,200
[dog barks]
369
00:17:35,633 --> 00:17:37,366
[buzzing]
370
00:17:37,400 --> 00:17:39,366
‐[barks]
‐We talked about this.
371
00:17:39,400 --> 00:17:41,333
It's gonna hurt you
every time you bark.
372
00:17:41,366 --> 00:17:42,666
I know this hurts you.
373
00:17:43,900 --> 00:17:45,133
[buzzing]
374
00:17:45,800 --> 00:17:46,833
[continues barking]
375
00:17:46,866 --> 00:17:49,033
[sighs]
376
00:17:49,066 --> 00:17:50,966
That last one was,
"Okay, I'm done.
This hurts."
377
00:17:53,833 --> 00:17:55,866
[narrator] That guy
who hates dogs so much
378
00:17:55,900 --> 00:17:57,600
is named Paul Steele.
379
00:17:57,633 --> 00:18:00,133
And he lives in
Nashville, Tennessee.
380
00:18:00,166 --> 00:18:01,533
Paul's into bourbon.
381
00:18:01,566 --> 00:18:03,433
Really into bourbon.
382
00:18:03,466 --> 00:18:07,833
So much so that he
decided to turn his basement
into a speakeasy.
383
00:18:07,866 --> 00:18:09,600
[Paul] It escalated
really quickly.
384
00:18:09,633 --> 00:18:12,266
We moved into the house
about three‐and‐a‐half
years ago.
385
00:18:12,300 --> 00:18:15,533
And this was just
an unfinished basement.
386
00:18:15,566 --> 00:18:18,866
And then,
my wife's father got ill
387
00:18:18,900 --> 00:18:21,500
and he passed away
relatively quickly.
388
00:18:21,533 --> 00:18:23,366
So we acquired a bunch
of family pieces
389
00:18:23,400 --> 00:18:26,200
from my dad
and Paul's grandparents.
390
00:18:26,233 --> 00:18:29,800
As a way to honor them
and kind of hang on
to those memories,
391
00:18:29,833 --> 00:18:31,600
we were able to
keep some stuff,
392
00:18:31,633 --> 00:18:33,633
and that's the only place
we had room for it,
was our basement.
393
00:18:33,666 --> 00:18:36,633
This is his.
This light is his.
394
00:18:36,666 --> 00:18:39,100
He was a metal worker.
He made these.
395
00:18:39,133 --> 00:18:41,333
Most of the stuff
on the walls
396
00:18:42,000 --> 00:18:44,666
are from his barn.
397
00:18:44,700 --> 00:18:47,966
And that made it take shape
really, really quickly.
398
00:18:48,000 --> 00:18:49,700
[narrator] In that first year,
399
00:18:49,733 --> 00:18:52,333
Paul's bourbon collection
went from a single fifth
of Jefferson's,
400
00:18:52,366 --> 00:18:56,666
to 370 unique bottles.
401
00:18:56,700 --> 00:18:59,500
This, along with
regular tastings
that he hosts,
402
00:18:59,533 --> 00:19:03,333
has made Paul
a bit of a folk hero
among aficionados.
403
00:19:06,500 --> 00:19:08,566
So tonight we are
having a little,
404
00:19:09,900 --> 00:19:12,533
more or less party,
get together.
405
00:19:12,566 --> 00:19:15,000
Celebration of life.
406
00:19:15,033 --> 00:19:16,966
That sounds like someone died.
No one died.
407
00:19:17,000 --> 00:19:18,800
We are having, uh...
408
00:19:20,033 --> 00:19:22,000
a little party at
the speakeasy.
409
00:19:22,033 --> 00:19:24,800
We do this probably
three times a year.
410
00:19:35,533 --> 00:19:36,633
They've got a great selection.
411
00:19:36,666 --> 00:19:39,800
I mean, it's not
a huge store, but,
412
00:19:39,833 --> 00:19:42,566
this is the only place
in Nashville that sells
413
00:19:43,333 --> 00:19:44,366
Heaven Hill...
414
00:19:46,733 --> 00:19:48,500
...by like the gallon.
415
00:19:48,533 --> 00:19:50,166
Sometimes they have
stuff in the back.
416
00:19:50,200 --> 00:19:52,100
Might be worth asking about.
417
00:19:52,133 --> 00:19:53,166
Is that all the bourbon
you got,
418
00:19:53,200 --> 00:19:54,566
or you might have one
in the back?
419
00:19:57,566 --> 00:19:59,366
Is this the 22, or the...
420
00:20:00,166 --> 00:20:01,266
Yeah, 22.
421
00:20:01,300 --> 00:20:03,400
I will definitely
be picking this up.
422
00:20:04,466 --> 00:20:06,866
Yeah. So I am very happy.
423
00:20:06,900 --> 00:20:11,733
Picking up
the limited edition.
Four Roses, Elliott's Select.
424
00:20:24,700 --> 00:20:27,666
[woman] We always hire
a bartender to work
all of our parties.
425
00:20:27,700 --> 00:20:30,833
And typically,
it's just kind of
your normal bartender.
426
00:20:30,866 --> 00:20:35,200
But this time really
we want the mixologist
of Nashville.
427
00:20:35,233 --> 00:20:37,966
And so we were just kind of
looking around and researching
428
00:20:38,000 --> 00:20:39,666
and finding out
who that might be.
429
00:20:39,700 --> 00:20:42,633
We found some stuff online
about this guy named
Jonathan Howard.
430
00:20:42,666 --> 00:20:46,666
So I'm following it up,
finding him on Instagram,
I think.
431
00:20:46,700 --> 00:20:49,600
He came up with some
special drinks to make
for us tonight.
432
00:20:49,633 --> 00:20:51,133
♪
433
00:21:05,333 --> 00:21:06,833
[Jonathan]
When I'm making a drink,
especially the bourbon,
434
00:21:06,866 --> 00:21:09,266
I think there's
a lot more that is
to be said of the spirit
435
00:21:09,300 --> 00:21:11,800
than just stirring it
in Old Fashion or
stirring it in Manhattan.
436
00:21:11,833 --> 00:21:14,000
Both beautiful drinks,
but I like to go with,
437
00:21:14,033 --> 00:21:16,266
you know, honey,
which is gonna bring
out some of that...
438
00:21:16,300 --> 00:21:18,766
some of the honey qualities
of the whiskey,
'cause they are there.
439
00:21:18,800 --> 00:21:20,133
And then lemon juice.
440
00:21:20,166 --> 00:21:22,266
Just something that's
really easy and good to drink
441
00:21:22,300 --> 00:21:24,166
and they're just balanced
or really pretty.
442
00:21:24,200 --> 00:21:26,133
You know, I like
drinks like that.
443
00:21:26,166 --> 00:21:28,466
I like taking
sort of the spirit
444
00:21:28,500 --> 00:21:29,966
no matter what it is,
445
00:21:30,000 --> 00:21:32,033
and saying, "Okay, this
is what's always done with it.
446
00:21:32,066 --> 00:21:33,200
I would rather do this."
447
00:21:33,633 --> 00:21:35,233
♪
448
00:21:45,900 --> 00:21:49,266
[Paul]
Bourbon is much needed
in today's climate.
449
00:21:49,300 --> 00:21:51,000
Everyone is always busy.
450
00:21:51,033 --> 00:21:52,466
If you ask how someone
is doing,
451
00:21:52,500 --> 00:21:54,133
good, they're busy.
452
00:21:54,166 --> 00:21:57,666
And because bourbon is not
meant to be shot,
453
00:21:57,700 --> 00:21:59,833
you know, it's meant
to be enjoyed,
454
00:21:59,866 --> 00:22:04,600
I think bourbon is going
against the grain of society
455
00:22:04,633 --> 00:22:07,700
and returning to where
we all come from.
456
00:22:07,733 --> 00:22:09,133
So I just think intrinsically,
457
00:22:09,166 --> 00:22:11,600
bourbon is
a great pause button.
458
00:22:11,633 --> 00:22:13,233
And that to me is
459
00:22:14,566 --> 00:22:17,800
direly needed in
today's current climate.
460
00:22:17,833 --> 00:22:19,133
♪
461
00:22:29,178 --> 00:22:30,710
I'm Elon Musk
and I'm making cocktails
462
00:22:30,743 --> 00:22:32,643
in Enoteca in Lexington,
Kentucky today.
463
00:22:34,010 --> 00:22:36,677
[laughter]
464
00:22:36,710 --> 00:22:39,043
I'm Seth Brewer and I am
making a cocktail for you all
465
00:22:39,077 --> 00:22:41,177
at Enoteca in
Lexington, Kentucky.
466
00:22:41,210 --> 00:22:42,843
Today we are making
the Winner's Circle.
467
00:22:42,877 --> 00:22:44,477
It is a Maker's Mark cocktail.
468
00:22:44,510 --> 00:22:47,643
So what we're gonna do is
we're gonna pour in one jigger
469
00:22:47,677 --> 00:22:49,277
of our Maker's Mark.
470
00:22:49,310 --> 00:22:52,043
We are then gonna use
three quarters
471
00:22:52,077 --> 00:22:55,677
of an ounce of
Gents ginger syrup
from here in Lexington.
472
00:22:55,710 --> 00:22:59,343
Three quarters Jack Rudy
Elderflower Tonic.
473
00:23:00,310 --> 00:23:01,843
And three quarters
474
00:23:01,877 --> 00:23:05,210
Giffard Pamplemousse rose
pink grapefruit liqueur.
475
00:23:06,243 --> 00:23:07,477
Just a little shake.
476
00:23:08,910 --> 00:23:11,843
And we will top with
a bing cherry
477
00:23:11,877 --> 00:23:16,443
that has been marinated in
that same Giffard Pamplemousse
pink grapefruit liqueur.
478
00:23:16,477 --> 00:23:18,143
And there you have
a Winner's Circle.
479
00:23:26,177 --> 00:23:28,210
[Bob] After the Civil War,
bourbon was hot.
480
00:23:28,243 --> 00:23:29,643
The peace dividend
was paying off.
481
00:23:29,677 --> 00:23:31,877
People wanted to enjoy
distilled spirits.
482
00:23:31,910 --> 00:23:34,510
The opportunity was so good
that you had people come
to the table
483
00:23:34,543 --> 00:23:36,310
that wanted to shortcut
the whole system.
484
00:23:36,343 --> 00:23:38,277
They didn't want
to build a distillery
485
00:23:38,310 --> 00:23:40,043
and sit on the stuff
for a couple of years.
486
00:23:40,077 --> 00:23:41,877
They wanted to make
a quick buck.
487
00:23:41,910 --> 00:23:43,943
[Marianne]
You didn't really know where
your whiskey was coming from,
488
00:23:43,977 --> 00:23:45,610
or who made it,
or who might have
489
00:23:45,643 --> 00:23:48,643
tampered with it
before you tasted it.
490
00:23:48,677 --> 00:23:49,877
Before you went to the bar
and got a drink,
491
00:23:49,910 --> 00:23:51,643
or before your doctor
prescribed it to you.
492
00:23:51,677 --> 00:23:53,443
Bourbon was in
such a high demand
493
00:23:53,477 --> 00:23:56,210
that there were these
rectifiers who were making
bourbon overnight.
494
00:23:56,243 --> 00:23:58,310
They'd add either
a neutral spirits,
495
00:23:58,343 --> 00:24:00,643
or they'd add rubbing alcohol
or water.
496
00:24:00,677 --> 00:24:02,310
And since the color
was lighter,
497
00:24:02,343 --> 00:24:05,110
they might put a little
tobacco spit in there
498
00:24:05,143 --> 00:24:06,443
to get the color back up.
499
00:24:06,477 --> 00:24:08,110
Maybe the bite wasn't there,
500
00:24:08,143 --> 00:24:10,110
so they'd add
just acid to it.
501
00:24:10,143 --> 00:24:12,210
They would look the same
to the naked eye.
502
00:24:12,243 --> 00:24:16,210
And the packaging sort of
betrayed that trust, really.
503
00:24:16,243 --> 00:24:18,143
That original social contract,
504
00:24:18,177 --> 00:24:21,677
of what I put on this label
is what is in this bottle,
was being broken.
505
00:24:21,710 --> 00:24:23,143
People were literally dying.
506
00:24:23,177 --> 00:24:25,177
That's where the name
"Death Drink" comes from.
507
00:24:25,210 --> 00:24:26,877
It was that rectifier era.
508
00:24:26,910 --> 00:24:28,810
To the consumer,
they would go in
509
00:24:28,843 --> 00:24:30,843
and they would see
two bottles of bourbon.
510
00:24:30,877 --> 00:24:32,643
One would be
authentically produced,
511
00:24:32,677 --> 00:24:34,777
according to
standards that are
512
00:24:34,810 --> 00:24:37,143
more or less the same
as how we make bourbon today.
513
00:24:37,177 --> 00:24:39,377
The other was bogus.
Hocus pocus.
514
00:24:39,410 --> 00:24:40,943
It could be
neutral grain spirit
515
00:24:40,977 --> 00:24:42,377
with food coloring
and sugar.
516
00:24:42,410 --> 00:24:45,143
That started to tarnish
the reputation of whiskey.
517
00:24:45,177 --> 00:24:48,843
[Zoeller]
Colonel Taylor was a banker
from Frankfurt, Kentucky,
518
00:24:48,877 --> 00:24:51,543
who eventually got
into distilling.
519
00:24:51,577 --> 00:24:54,210
And anything he did,
he did first class.
520
00:24:54,243 --> 00:24:57,110
He was very proud of what
the distillery looked like.
521
00:24:57,143 --> 00:24:59,477
Very proud of
the product he made.
522
00:24:59,510 --> 00:25:03,177
And he wanted to make sure
that that product got
to the consumer.
523
00:25:03,210 --> 00:25:08,643
In 1887, Colonel Taylor
built a limestone castle
to house his distillery.
524
00:25:08,677 --> 00:25:11,177
In a way, it symbolized
525
00:25:11,210 --> 00:25:14,843
protection for his bourbon
from an industry that
526
00:25:14,877 --> 00:25:17,443
people back then
really couldn't trust.
527
00:25:17,477 --> 00:25:20,110
So he worked for ten years
528
00:25:20,143 --> 00:25:23,510
on the Bottled in Bond Act
of 1897.
529
00:25:23,543 --> 00:25:25,943
[Bob] Bottled in Bond Act
was the first
530
00:25:25,977 --> 00:25:28,943
truth in advertising law
in United States.
531
00:25:28,977 --> 00:25:31,043
Now, think about that.
532
00:25:31,077 --> 00:25:33,477
Didn't start with food,
didn't start with medicine,
didn't start with fuel.
533
00:25:33,510 --> 00:25:34,877
It started with whiskey.
534
00:25:34,910 --> 00:25:38,010
He brought trust,
and transparency,
535
00:25:38,043 --> 00:25:41,043
and authenticity,
and that respect
536
00:25:41,077 --> 00:25:44,177
and that relationship
between the consumer
and the distiller.
537
00:25:44,210 --> 00:25:46,210
This was
a revolutionary moment.
538
00:25:47,343 --> 00:25:49,543
After the Bottled in Bond Act
was passed,
539
00:25:49,577 --> 00:25:52,977
consumers could
walk into the store,
pick up a bottle,
540
00:25:53,010 --> 00:25:54,843
see "Bottled in Bond"
on the label,
541
00:25:54,877 --> 00:25:57,543
and they would be assured
of the quality that
they were getting.
542
00:25:57,577 --> 00:26:00,177
And this changed the story
of bourbon forever.
543
00:26:07,843 --> 00:26:10,010
[Steve] What does it take
for a bourbon
544
00:26:10,043 --> 00:26:12,377
to be considered
Bottled in Bond?
545
00:26:12,410 --> 00:26:14,277
Well, a couple of things.
But first,
546
00:26:14,310 --> 00:26:18,777
I want to shout out
to Colonel Taylor.
547
00:26:18,810 --> 00:26:20,543
I love what you did
with the law.
548
00:26:21,477 --> 00:26:23,043
Okay. Um...
549
00:26:24,310 --> 00:26:26,477
Yeah, Bottled in Bond.
550
00:26:26,510 --> 00:26:29,143
Couple of things. First,
the whiskey must be the product
551
00:26:29,177 --> 00:26:31,110
of one distillation season,
552
00:26:31,143 --> 00:26:32,710
one master distiller,
553
00:26:32,743 --> 00:26:34,043
and one distillery.
554
00:26:34,077 --> 00:26:36,510
Second, it must be aged
555
00:26:36,543 --> 00:26:38,710
in a federally
bonded warehouse
556
00:26:38,743 --> 00:26:42,310
under U. S. government
supervision for
at least four years.
557
00:26:42,343 --> 00:26:46,177
And third,
it must be bottled
in glass at 100 proof.
558
00:26:46,210 --> 00:26:49,377
Like you're even gonna put it
in a plastic bottle.
559
00:26:49,410 --> 00:26:52,210
So, next time you're at
the liquor store,
560
00:26:52,243 --> 00:26:54,677
grab yourself a bottle
of bonded bourbon
561
00:26:54,710 --> 00:26:56,310
and rest assured,
562
00:26:56,343 --> 00:26:57,710
you got the real deal.
563
00:26:57,743 --> 00:27:00,143
Like you think is this...
564
00:27:00,177 --> 00:27:01,243
Is this bonded bourbon?
565
00:27:04,043 --> 00:27:05,310
No.
566
00:27:05,343 --> 00:27:06,743
This is in plastic.
567
00:27:18,910 --> 00:27:21,510
Hey, Petey,
you're gonna say hi?
568
00:27:21,543 --> 00:27:23,710
You're not gonna say hi today?
All right.
569
00:27:23,743 --> 00:27:26,510
Petey is a blue‐fronted Amazon.
570
00:27:26,543 --> 00:27:28,377
We've just
acquired him recently.
571
00:27:28,410 --> 00:27:32,443
His long time owner
passed away last year.
572
00:27:32,477 --> 00:27:34,777
And birds live to be
about 70‐years‐old.
573
00:27:34,810 --> 00:27:37,177
So Petey is about 35.
574
00:27:37,210 --> 00:27:41,177
And we'll have him
for the rest of his life.
575
00:27:41,210 --> 00:27:42,810
[narrator]
This is Nick Laracuente,
576
00:27:42,843 --> 00:27:45,143
and he's an archaeologist.
577
00:27:45,177 --> 00:27:46,843
No, he doesn't
have a fedora.
578
00:27:46,877 --> 00:27:48,443
But he does
have a parrot.
579
00:27:48,477 --> 00:27:51,277
And a snake that he's not
crazy about named,
580
00:27:51,310 --> 00:27:52,877
of all things, Gabrielle.
581
00:27:52,910 --> 00:27:55,310
Him and I,
we don't get along too well.
582
00:27:55,343 --> 00:27:58,710
I married into...
Married into him.
583
00:27:58,743 --> 00:28:00,210
[narrator] But he does
love bourbon.
584
00:28:00,243 --> 00:28:02,610
So much so that he and
a team of volunteers
585
00:28:02,643 --> 00:28:04,110
spend their nights
and weekends
586
00:28:04,143 --> 00:28:05,610
scouring the woods
of Kentucky
587
00:28:05,643 --> 00:28:07,043
looking for what remains
588
00:28:07,077 --> 00:28:09,977
of some of the nation's
first distilleries.
589
00:28:10,010 --> 00:28:12,943
And what they found thus far
has been pretty amazing.
590
00:28:12,977 --> 00:28:15,210
In October of 2016,
591
00:28:15,243 --> 00:28:19,677
Nick and his comrades helped
unearth what some have dubbed
the Bourbon Pompeii.
592
00:28:19,710 --> 00:28:21,643
Long forgotten fermenting vats
593
00:28:21,677 --> 00:28:23,343
at the Buffalo Trace
Distillery,
594
00:28:23,377 --> 00:28:25,943
dating back to 1873.
595
00:28:25,977 --> 00:28:28,443
Today they're heading out
to a new site
596
00:28:28,477 --> 00:28:31,143
and they've invited us
to come along.
597
00:28:31,177 --> 00:28:34,177
[Nicholas] Today we're heading
out to the Frazier Distillery.
598
00:28:34,210 --> 00:28:37,710
It's an industrial distillery
in Woodford County
599
00:28:37,743 --> 00:28:40,543
built around 1860‐ish,
I believe.
600
00:28:40,577 --> 00:28:43,643
And burnt down
about 1908.
601
00:28:43,677 --> 00:28:46,643
It was rebuilt just in time
for Prohibition.
602
00:28:46,677 --> 00:28:49,643
And around Prohibition
I think it just went
out of business.
603
00:28:49,677 --> 00:28:51,777
Maybe it was
salvaged for parts.
604
00:28:51,810 --> 00:28:54,177
But this is only
our second day out there.
605
00:28:55,810 --> 00:28:59,643
So let's stage the equipment
over in this area.
606
00:28:59,677 --> 00:29:02,377
Put all the tarps and
equipment and stuff in here.
607
00:29:02,410 --> 00:29:06,710
Let me get Carl situated
and we're gonna let him
just run with it.
608
00:29:06,743 --> 00:29:10,543
You're probably gonna hit
a lot of rock right in here.
609
00:29:10,577 --> 00:29:13,643
Because there is remnants
of a stone wall there.
610
00:29:13,677 --> 00:29:16,943
And it looks like it might
have run up even
with this thing.
611
00:29:16,977 --> 00:29:19,343
‐And so we are inside?
‐Inside.
612
00:29:19,377 --> 00:29:22,010
We're underneath the mashing
floor right now.
613
00:29:22,043 --> 00:29:24,443
Fermenting vats would
have been over there.
614
00:29:24,477 --> 00:29:26,310
Still would have been
over there.
615
00:29:26,343 --> 00:29:28,843
And don't know how it
changed over time.
616
00:29:28,877 --> 00:29:31,077
♪
617
00:29:33,377 --> 00:29:35,143
[beeping]
618
00:29:35,177 --> 00:29:37,310
I'm gonna be down
at the end that way.
619
00:29:43,843 --> 00:29:47,810
This is just another
piece of metal scrap
it looks like here.
620
00:29:54,177 --> 00:29:55,843
Piece of bark.
621
00:29:55,877 --> 00:29:57,477
We found bark. Yes.
622
00:29:58,643 --> 00:29:59,977
A piece of brick.
623
00:30:00,010 --> 00:30:01,343
Oh, look at that.
624
00:30:01,977 --> 00:30:03,143
Coal.
625
00:30:03,810 --> 00:30:04,843
Yeah.
626
00:30:04,877 --> 00:30:06,177
So a piece of coal.
627
00:30:06,210 --> 00:30:08,210
‐That's a good thing.
‐That's a good thing.
628
00:30:08,243 --> 00:30:11,877
They were using coal
to run the boilers,
which were right back here.
629
00:30:11,910 --> 00:30:14,677
♪
630
00:30:25,343 --> 00:30:26,843
[metal detector whining]
631
00:30:38,877 --> 00:30:40,477
[detector beeping rapidly]
632
00:30:47,177 --> 00:30:51,043
As we went down and we
started examining an area,
633
00:30:51,077 --> 00:30:53,643
we noticed a lot of charcoal.
634
00:30:53,677 --> 00:30:56,110
Likely from the burning
of the distillery.
635
00:30:56,143 --> 00:30:57,610
And then we saw that.
636
00:30:57,643 --> 00:30:59,310
I was like, "That looks odd."
637
00:30:59,343 --> 00:31:03,710
It's a nice rounded shape,
and, uh...
638
00:31:03,743 --> 00:31:07,810
As I looked at it, corn has
that little distinctive dent
in there...
639
00:31:08,877 --> 00:31:11,843
I was like, "Oh, we got corn."
640
00:31:11,877 --> 00:31:13,210
My eyes got wide.
641
00:31:13,243 --> 00:31:16,477
My hair stood up on end
and I yelled, "Nick!"
642
00:31:16,510 --> 00:31:18,277
[man] How old are we talking?
643
00:31:18,310 --> 00:31:20,143
This is from
the distillery fire.
644
00:31:20,177 --> 00:31:22,810
‐That was what, um, 19‐‐
‐1908.
645
00:31:22,843 --> 00:31:24,310
‐1908?
‐Mm‐hmm.
646
00:31:24,343 --> 00:31:26,877
So just a little over
hundred years.
647
00:31:30,843 --> 00:31:32,777
[narrator]
Okay, so they found
some bricks,
648
00:31:32,810 --> 00:31:35,210
a couple of nails,
and a piece of corn.
649
00:31:35,243 --> 00:31:37,043
Not quite the lost ark
you think of
650
00:31:37,077 --> 00:31:40,310
when you hear
the word "archaeologist."
651
00:31:40,343 --> 00:31:43,177
But maybe the story of
bourbon isn't all glamorous.
652
00:31:44,510 --> 00:31:46,510
Sometimes it's just
regular people
653
00:31:46,543 --> 00:31:49,510
working really hard
on something they
really love.
654
00:31:52,310 --> 00:31:53,543
That's kind of cool.
655
00:32:11,143 --> 00:32:14,610
Every day, thousands upon
thousands of pounds of grain
656
00:32:14,643 --> 00:32:17,810
roll into distilleries
all across Kentucky.
657
00:32:17,843 --> 00:32:20,310
This is Brian. And he
inspects every load of grain
658
00:32:20,343 --> 00:32:24,043
that comes into
the Four Roses distillery
by hand.
659
00:32:24,077 --> 00:32:27,377
Or more accurately
by nose.
660
00:32:27,410 --> 00:32:28,977
[Brian] Every load
that comes in here,
661
00:32:29,010 --> 00:32:32,043
is smelt
before it's loaded.
Always.
662
00:32:32,077 --> 00:32:33,710
That's the very
first thing.
663
00:32:33,743 --> 00:32:35,377
If it doesn't pass that,
664
00:32:35,410 --> 00:32:37,810
then there's no sense
of letting the rest of it.
665
00:32:37,843 --> 00:32:39,677
[narrator]
So here's the question.
666
00:32:39,710 --> 00:32:43,110
After Brian ensures that
the grain are free of
mold and moisture,
667
00:32:43,143 --> 00:32:44,777
how do they become bourbon?
668
00:32:44,810 --> 00:32:47,543
These are the three grains
that we use to produce
Four Roses.
669
00:32:47,577 --> 00:32:50,610
Of course, we have the corn,
rye and the malted barley.
670
00:32:50,643 --> 00:32:53,110
And this is what it looks like
when it's milled down.
671
00:32:53,143 --> 00:32:54,710
We use the corn
for the sweetness.
672
00:32:54,743 --> 00:32:57,310
The rye for nice and spicy
structured flavors.
673
00:32:57,343 --> 00:32:59,710
The malted barley, it imparts
maybe a little bit of flavor.
674
00:32:59,743 --> 00:33:02,477
But we use this primarily
for the enzymes
675
00:33:02,510 --> 00:33:03,843
that are inside
the malted barley.
676
00:33:03,877 --> 00:33:05,510
From here, they go into
the masher.
677
00:33:05,543 --> 00:33:07,943
And the mash begins.
678
00:33:07,977 --> 00:33:09,510
[Potter] A mash bill
is simply a recipe.
679
00:33:09,543 --> 00:33:11,310
What are the ingredients
you're gonna use,
680
00:33:11,343 --> 00:33:14,110
and in what percentage are
you gonna use those
681
00:33:14,143 --> 00:33:15,843
in order to make
your whiskey.
682
00:33:15,877 --> 00:33:17,143
This is our cooker.
683
00:33:17,177 --> 00:33:18,877
This is where the mashing
process takes place.
684
00:33:18,910 --> 00:33:20,777
We're taking all the grains
that are in the process,
685
00:33:20,810 --> 00:33:22,777
we're adding the heat
and the water
686
00:33:22,810 --> 00:33:25,543
to gelatinize all the starches
within the grains,
687
00:33:25,577 --> 00:33:29,477
so that the yeast can come in
and ferment the sugars that
are inside the grains.
688
00:33:30,643 --> 00:33:32,343
This is the fermenter room.
689
00:33:32,377 --> 00:33:35,477
The fermenters, that's where
the magic happens.
690
00:33:35,510 --> 00:33:38,443
After the mashing,
we send that to a drop tub,
691
00:33:38,477 --> 00:33:40,943
it gets cooled,
sent to the fermenters,
692
00:33:40,977 --> 00:33:42,710
and then we inoculate it
with the yeast.
693
00:33:42,743 --> 00:33:45,843
[Potter] The role of yeast in
the bourbon making process
694
00:33:45,877 --> 00:33:47,377
is pretty simple.
695
00:33:47,410 --> 00:33:49,877
We've converted starch to sugar
during the mashing process.
696
00:33:49,910 --> 00:33:51,943
And then the yeast
eats the sugar
697
00:33:51,977 --> 00:33:53,943
and produces alcohol.
698
00:33:53,977 --> 00:33:56,543
[Brent]
We've hand selected five
different strains of yeast
699
00:33:56,577 --> 00:33:58,643
that each creates its
own different flavors.
700
00:33:58,677 --> 00:34:00,443
Some create spicy flavors,
701
00:34:00,477 --> 00:34:01,810
some create fruity,
702
00:34:01,843 --> 00:34:03,643
some create floral,
some herbal.
703
00:34:03,677 --> 00:34:05,043
So each one of these yeasts
704
00:34:05,077 --> 00:34:07,477
creates different flavors
through fermentation
705
00:34:07,510 --> 00:34:09,043
based on its strength.
706
00:34:12,977 --> 00:34:15,343
This is our column still,
it's made of pure copper.
707
00:34:15,377 --> 00:34:17,777
Four feet diameter,
45 feet tall.
708
00:34:17,810 --> 00:34:19,477
This is where the distillation
happens.
709
00:34:19,510 --> 00:34:21,010
[Potter]
We do a double distillation,
710
00:34:21,043 --> 00:34:23,043
which is pretty common
for most people.
711
00:34:23,077 --> 00:34:26,443
And at first distillation
its solid separation.
712
00:34:26,477 --> 00:34:28,810
So you wanna
separate out all the grain
713
00:34:28,843 --> 00:34:31,310
from that alcohol water mix.
714
00:34:31,343 --> 00:34:33,143
[narrator] As you may
or may not know,
715
00:34:33,177 --> 00:34:36,777
Alcohol comes to a boil at
a much lower temperature
than water.
716
00:34:36,810 --> 00:34:39,210
So to separate the alcohol
from the mash,
717
00:34:39,243 --> 00:34:41,177
distillers heat the mash
in the still
718
00:34:41,210 --> 00:34:43,677
and the alcohol is
volatilized,
719
00:34:43,710 --> 00:34:46,210
aka, turned to steam.
720
00:34:46,243 --> 00:34:48,977
As the alcohol vapor rises,
it's captured.
721
00:34:49,010 --> 00:34:52,343
And when it cools,
it condenses back
into a liquid.
722
00:34:52,377 --> 00:34:54,310
It's then distilled
a second time,
723
00:34:54,343 --> 00:34:56,043
purifying it even further.
724
00:34:56,077 --> 00:34:58,210
♪
725
00:35:05,910 --> 00:35:07,977
This is a White Dog.
726
00:35:08,710 --> 00:35:10,377
This is the final product.
727
00:35:10,410 --> 00:35:12,277
This is about 140 proof.
728
00:35:12,310 --> 00:35:15,443
What we'll do now is,
we'll ship this off to
our warehousing facility,
729
00:35:15,477 --> 00:35:18,843
it'll be cut to 120 proof
and put in a barrel.
730
00:35:18,877 --> 00:35:20,543
In five years this will
be bourbon.
731
00:35:31,901 --> 00:35:34,467
[Freddie] If you come to
this whiskey business
732
00:35:34,501 --> 00:35:36,567
in your early 20s,
733
00:35:36,601 --> 00:35:39,034
and with everything you know
about making whiskey,
734
00:35:39,067 --> 00:35:43,234
you make the very best
batch of whiskey you know
how to make.
735
00:35:43,267 --> 00:35:44,567
Everything that
you've learned,
736
00:35:44,601 --> 00:35:46,401
your family has been
able to share...
737
00:35:46,434 --> 00:35:48,034
You make that batch of whiskey,
738
00:35:48,067 --> 00:35:50,234
you're gonna release
expressions of it.
739
00:35:50,267 --> 00:35:54,101
But when your last barrel
from that batch
740
00:35:54,134 --> 00:35:55,501
reaches its maturity,
741
00:35:56,467 --> 00:35:58,901
you're now 45‐years‐old.
742
00:35:58,934 --> 00:36:00,801
And that was your first batch.
743
00:36:00,834 --> 00:36:02,267
So you make another batch,
744
00:36:02,301 --> 00:36:04,267
based on everything you
learned from your first batch.
745
00:36:05,901 --> 00:36:08,567
By the time you go through
that process again,
746
00:36:08,601 --> 00:36:11,234
and your last barrel
reaches its maturity,
747
00:36:11,267 --> 00:36:12,667
you're about 75‐years‐old.
748
00:36:14,567 --> 00:36:17,234
In this industry, what most
people don't realize
749
00:36:17,267 --> 00:36:19,201
it is very, very rare
750
00:36:19,234 --> 00:36:21,467
that an old whiskey guy
like us
751
00:36:21,501 --> 00:36:23,734
ever gets to taste
their third batch
752
00:36:23,767 --> 00:36:25,134
to its final maturity.
753
00:36:27,634 --> 00:36:30,501
That's the legacy you leave
for the next generation.
754
00:36:34,067 --> 00:36:35,067
You get to think about that.
755
00:36:35,101 --> 00:36:36,401
You're thinking,
756
00:36:36,434 --> 00:36:38,767
"I'm tasting
757
00:36:38,801 --> 00:36:40,167
what they didn't get
a chance to taste."
758
00:36:45,601 --> 00:36:47,034
So here's the deal.
759
00:36:47,067 --> 00:36:49,101
Water is your friend.
760
00:36:49,134 --> 00:36:50,267
Okay?
761
00:36:50,301 --> 00:36:52,601
Limestone water has
a special property.
762
00:36:52,634 --> 00:36:55,601
It has a lot of calcium,
a lot of minerals in it.
763
00:36:55,634 --> 00:36:58,301
When water passes through
this limestone,
764
00:36:58,334 --> 00:36:59,934
it filters out the iron,
765
00:36:59,967 --> 00:37:02,801
which really gives whiskey
a bad taste.
766
00:37:02,834 --> 00:37:05,367
So it's a little bit
softer and sweeter.
767
00:37:05,401 --> 00:37:06,301
Okay?
768
00:37:06,334 --> 00:37:07,467
You got that in one hand.
769
00:37:07,501 --> 00:37:09,567
And this is
your Buffalo Trace.
770
00:37:09,601 --> 00:37:12,067
Now, here's what
we're gonna do.
771
00:37:12,101 --> 00:37:14,367
So you've had a chance
to play around
with the White Dog.
772
00:37:14,401 --> 00:37:16,601
So you've already gotten
acclimated to
773
00:37:16,634 --> 00:37:19,567
the smell and
what the White Dog
is all about.
774
00:37:19,601 --> 00:37:22,034
So now we're gonna
let our palate
775
00:37:22,067 --> 00:37:24,134
take over after
this White Dog
776
00:37:24,167 --> 00:37:25,534
has been in the barrel
for a while.
777
00:37:25,567 --> 00:37:26,867
So what I want you
to do for me is,
778
00:37:26,901 --> 00:37:30,234
I want you to take a sip
of the water first.
779
00:37:30,267 --> 00:37:32,967
Now take a tiny sip
of your Buffalo Trace.
780
00:37:33,001 --> 00:37:35,367
Just a little tiny sip
of the Buffalo Trace.
781
00:37:35,401 --> 00:37:37,734
Now come right back
with the water again.
782
00:37:37,767 --> 00:37:40,734
But this time, hold a little
bit of the water in
your mouth.
783
00:37:40,767 --> 00:37:43,201
Okay? And with the water
in your mouth,
784
00:37:43,234 --> 00:37:45,767
take another sip of that
same Buffalo Trace.
785
00:37:45,801 --> 00:37:47,701
With the water in your mouth.
786
00:37:47,734 --> 00:37:50,501
And just roll it around on
your tongue for a little bit.
787
00:37:50,534 --> 00:37:53,434
Okay? And all of a sudden
you realize...
788
00:37:53,467 --> 00:37:56,701
Well, I can taste a little
bit if the charr,
789
00:37:56,734 --> 00:37:59,934
little bit of an oaky, woody
kind of a taste profile to it.
790
00:37:59,967 --> 00:38:02,034
And a little bit of
an alcohol burn.
791
00:38:02,067 --> 00:38:03,334
But the finish is
kind of smooth.
792
00:38:03,367 --> 00:38:05,734
And each time you go
back for your next sip,
793
00:38:05,767 --> 00:38:09,401
reduce the amount of water
that you're holding in
your mouth.
794
00:38:09,434 --> 00:38:12,901
And gradually you get
acclimated down to neat.
795
00:38:12,934 --> 00:38:14,234
Straight up.
796
00:38:14,267 --> 00:38:16,201
What that allows you
to understand
797
00:38:16,234 --> 00:38:19,534
how much of a dilution do
I want with this bourbon
798
00:38:19,567 --> 00:38:21,734
to enjoy the flavors
that I enjoy.
799
00:38:21,767 --> 00:38:25,434
So in the industry there is
no right or wrong way
to drink bourbon.
800
00:38:25,467 --> 00:38:27,201
Whether it's
a flick of water,
801
00:38:27,234 --> 00:38:28,701
two flicks of water,
802
00:38:28,734 --> 00:38:30,734
one ice cube,
two ice cubes,
803
00:38:30,767 --> 00:38:32,601
chilled, poured over ice.
804
00:38:32,634 --> 00:38:34,767
Okay? Crushed ice.
805
00:38:34,801 --> 00:38:37,834
All those things
are components
in releasing different flavors
806
00:38:37,867 --> 00:38:39,134
to the bourbon.
807
00:38:40,601 --> 00:38:41,867
Cool?
808
00:38:41,901 --> 00:38:43,867
All right. So, the right way
to drink bourbon
809
00:38:43,901 --> 00:38:45,267
is just the way
you like it.
810
00:38:45,301 --> 00:38:46,401
All right.
811
00:38:49,401 --> 00:38:52,034
My name's Jake Sullic.
I'm a bartender here
at OBC.
812
00:38:52,067 --> 00:38:54,567
Today I'm gonna be making
a smoked Old Fashioned
813
00:38:54,601 --> 00:38:57,601
using two dashes of homemade
Abbott's Bitters,
814
00:38:57,634 --> 00:38:59,601
two dashes of Fee Brothers
Cherry Bitters.
815
00:38:59,634 --> 00:39:01,434
Then we're gonna sweeten this
with what's called
816
00:39:01,467 --> 00:39:02,934
a fall simple syrup.
817
00:39:02,967 --> 00:39:05,001
It's a traditional
simple syrup.
818
00:39:05,034 --> 00:39:07,067
It's infused with cinnamon,
819
00:39:07,101 --> 00:39:09,934
apple peels and all‐spice.
820
00:39:09,967 --> 00:39:11,467
Two ounces of your bourbon.
821
00:39:18,234 --> 00:39:20,967
This is a mix of wood chips
and barrel charr.
822
00:39:24,901 --> 00:39:26,934
And we got a smoked
Old Fashioned.
823
00:39:33,601 --> 00:39:35,867
[Jackie]
There is a slaughterhouse
right there.
824
00:39:35,901 --> 00:39:37,934
And when the wind
catches it just right,
825
00:39:37,967 --> 00:39:41,201
it's like a cloud of death
coming over you.
826
00:39:41,234 --> 00:39:43,901
Oh, and at night you drive by,
you can hear 'em squealing.
827
00:39:43,934 --> 00:39:45,934
Yeah, it's like...
[squealing]
828
00:39:45,967 --> 00:39:47,901
[narrator] I'd like to
introduce you to
Jackie Zykan.
829
00:39:47,934 --> 00:39:51,001
Master bourbon specialist
for Old Forester.
830
00:39:51,034 --> 00:39:54,867
Which is a fancy way of saying
she gets paid to enjoy bourbon.
831
00:39:54,901 --> 00:39:57,934
She's agreed to take us out
and show us some of
the sights and sounds
832
00:39:57,967 --> 00:39:59,701
of Louisville, Kentucky.
833
00:39:59,734 --> 00:40:03,201
Our first stop,
a little haunt known as
Old Town Liquors.
834
00:40:03,234 --> 00:40:05,034
‐Hey, what's up?
‐How are you?
835
00:40:05,067 --> 00:40:06,667
‐Good. How are you?
‐Nice to see you.
836
00:40:06,701 --> 00:40:07,934
Do you have something new?
837
00:40:07,967 --> 00:40:10,434
I do. We've got this
Maker's barrel pick.
838
00:40:10,467 --> 00:40:13,034
So we tried to
blend some stabes
839
00:40:13,067 --> 00:40:16,401
where we got a whiskey
that was
840
00:40:16,434 --> 00:40:17,934
kind of like
an old style whiskey,
841
00:40:17,967 --> 00:40:20,701
real caramely,
chocolatey.
842
00:40:20,734 --> 00:40:24,067
[Jackie] It's like if you only
ate the outside layers
of a Milky Way.
843
00:40:24,101 --> 00:40:25,934
[laughs]
I'm sorry.
844
00:40:25,967 --> 00:40:28,867
Always a sniff first.
It's not like wine.
You're not like...
845
00:40:28,901 --> 00:40:30,034
Like all up in it.
846
00:40:30,067 --> 00:40:31,567
Your mouth open.
847
00:40:31,601 --> 00:40:33,001
In through your nose
and your mouth.
848
00:40:33,034 --> 00:40:34,934
Set this on
your top lip.
849
00:40:34,967 --> 00:40:37,067
Give yourself a little
tasting glass mustache,
like...
850
00:40:38,134 --> 00:40:39,401
And you breathe it in,
851
00:40:39,434 --> 00:40:41,034
and then you get everything
except the burn.
852
00:40:41,067 --> 00:40:43,867
If you do it straight on,
you're gonna fry your nose out
853
00:40:43,901 --> 00:40:45,767
and you're not gonna
smell anything.
854
00:40:45,801 --> 00:40:47,601
And then you taste,
and you taste again,
855
00:40:47,634 --> 00:40:49,334
'cause the first taste,
no matter how
good the whiskey,
856
00:40:49,367 --> 00:40:50,767
always tastes
like gasoline.
857
00:40:50,801 --> 00:40:52,367
It always does.
It's always intense.
858
00:40:53,301 --> 00:40:54,534
‐Hey, Jim.
‐Hey.
859
00:40:55,101 --> 00:40:56,534
Let's see.
860
00:40:56,567 --> 00:40:58,001
Stash back here
861
00:40:58,034 --> 00:41:01,001
E.H. Taylor seasoned wood.
862
00:41:01,034 --> 00:41:03,734
I'm gonna invent
the disposable
tasting glass.
863
00:41:03,767 --> 00:41:05,067
‐Are you?
‐I am.
864
00:41:05,101 --> 00:41:06,901
‐Don't.
‐[laughs]
865
00:41:06,934 --> 00:41:08,101
Yes, sir.
866
00:41:10,134 --> 00:41:12,501
Man, this is gonna be
a really weird one.
867
00:41:12,534 --> 00:41:14,067
‐Hay?
‐I'll give you that.
868
00:41:14,101 --> 00:41:16,101
Is there a weird hay
going on?
869
00:41:16,701 --> 00:41:18,367
Hay.
870
00:41:18,401 --> 00:41:19,601
It sounded so bad.
871
00:41:21,101 --> 00:41:23,067
‐Thank you.
‐Take care.
872
00:41:23,101 --> 00:41:24,601
We're at Butchertown Grocery.
873
00:41:24,634 --> 00:41:26,734
A little neighborhood
called Butchertown.
874
00:41:26,767 --> 00:41:28,534
It's just outside of
downtown Louisville.
875
00:41:28,567 --> 00:41:30,234
We're gonna stop in and
say hi to my friend Kyle.
876
00:41:30,267 --> 00:41:31,334
He's a bartender here.
877
00:41:31,367 --> 00:41:32,634
He's one of the best
in the city.
878
00:41:34,401 --> 00:41:35,901
Kyle Higgins.
879
00:41:35,934 --> 00:41:37,501
‐How are you?
‐Good. Good to see you.
880
00:41:37,534 --> 00:41:39,101
‐Cocktails? Yes.
‐Of course.
881
00:41:39,134 --> 00:41:41,001
‐Would you like to see
the list?
‐Yes.
882
00:41:41,034 --> 00:41:42,501
[Kyle] Well, bourbon is rich.
883
00:41:42,534 --> 00:41:45,667
There's a lot of depth
goes into bourbon cocktails.
884
00:41:45,701 --> 00:41:47,867
And there are so many
different ways that you can
play off that.
885
00:41:47,901 --> 00:41:49,734
[Jackie] Yeah, there's
a whole different complexity,
886
00:41:49,767 --> 00:41:51,934
because you're starting with
something that already has
887
00:41:51,967 --> 00:41:54,701
a diverse flavor
going on,
888
00:41:54,734 --> 00:41:56,034
and you're playing that up.
889
00:41:56,067 --> 00:41:57,434
You're trying to accentuate.
890
00:41:57,467 --> 00:41:59,734
You're trying to wear
a green tie with a pink shirt,
891
00:41:59,767 --> 00:42:01,667
'cause it makes the shirt
look pinker.
892
00:42:01,701 --> 00:42:04,034
You're not trying to put on
a pink shirt on top
of a pink shirt.
893
00:42:04,067 --> 00:42:05,534
You're not trying
to cover it up.
894
00:42:05,567 --> 00:42:07,334
You're saying,
"Oh, it's got vanilla.
895
00:42:07,367 --> 00:42:09,034
What goes with vanilla?"
896
00:42:09,067 --> 00:42:11,734
You're pairing off of flavors
that are already in the glass.
897
00:42:13,467 --> 00:42:14,601
It's perfect.
898
00:42:14,634 --> 00:42:19,667
This is my joyful tiered
spread's garnish.
899
00:42:19,701 --> 00:42:22,001
[narrator] We ended the night
at a place called Meta.
900
00:42:22,034 --> 00:42:24,267
And they're famous
for jello shots.
901
00:42:24,301 --> 00:42:26,501
But not just any
jello shots.
902
00:42:26,534 --> 00:42:29,934
So originally the idea
for doing a fancy jello shot
903
00:42:29,967 --> 00:42:32,534
actually came just as
a pure idea.
904
00:42:32,567 --> 00:42:35,734
At the same time,
I'm like trying to
get my hands on Pappi.
905
00:42:35,767 --> 00:42:37,701
So I was like getting
really angry
and I was like,
906
00:42:37,734 --> 00:42:38,934
I'm tired of people
coming in here
907
00:42:38,967 --> 00:42:40,267
and asking for it.
908
00:42:40,301 --> 00:42:43,101
If I get this stuff,
I'm making jello shots.
909
00:42:44,467 --> 00:42:46,367
And then we got it,
and I was like...
910
00:42:46,401 --> 00:42:47,867
Well, I said I would.
911
00:42:47,901 --> 00:42:49,701
So I did.
912
00:42:49,734 --> 00:42:50,934
You gotta take your...
913
00:42:50,967 --> 00:42:52,934
Yeah, you gotta
do the whole...
pinky's out.
914
00:42:52,967 --> 00:42:54,734
‐Ready for this?
‐Yeah, I think so.
915
00:42:54,767 --> 00:42:56,067
Here's how you do it.
916
00:42:58,534 --> 00:42:59,734
Tastes great though,
right?
917
00:42:59,767 --> 00:43:00,901
[mouthful]
Yeah, it's so good.
918
00:43:02,734 --> 00:43:04,067
Dude...
919
00:43:04,101 --> 00:43:06,101
I just don't think
that bourbon is about
920
00:43:06,134 --> 00:43:08,067
sitting around like you're
drinking like
921
00:43:08,101 --> 00:43:10,867
really crazy,
over aged stuff
922
00:43:10,901 --> 00:43:13,401
that people sit in a boardroom
and talk about it.
923
00:43:13,434 --> 00:43:16,667
Bourbon really tops out
at its best at around
12‐years‐old.
924
00:43:16,701 --> 00:43:18,534
Bourbon has always been
about fellowship,
925
00:43:18,567 --> 00:43:21,167
and I feel like not only
when you age it do you
926
00:43:21,201 --> 00:43:23,401
degrade the spirit
in terms of quality,
927
00:43:23,434 --> 00:43:26,101
but I think that you
degrade the fellowship.
928
00:43:26,134 --> 00:43:28,767
Because you lose that
opportunity to
share it with people.
929
00:43:28,801 --> 00:43:31,401
Bourbon is about being with
people that you care about
930
00:43:31,434 --> 00:43:32,501
and having fun.
931
00:43:32,534 --> 00:43:34,734
And it's a little bit
about love.
932
00:43:34,767 --> 00:43:36,434
That's what bourbon is
to me.
933
00:43:47,967 --> 00:43:51,001
♪
934
00:43:51,034 --> 00:43:52,501
[Steve] When you order
a bourbon neat,
935
00:43:52,534 --> 00:43:55,334
you're asking for it
in its purest form.
936
00:43:55,367 --> 00:43:57,601
Room temperature,
no ice, no mixers.
937
00:43:57,634 --> 00:43:59,501
Completely undiluted.
938
00:43:59,534 --> 00:44:02,267
Now, you might like
the thought of this,
939
00:44:02,301 --> 00:44:04,267
but if it's just a little
strong at first,
940
00:44:04,301 --> 00:44:07,367
don't be afraid to add
a few drops of water.
941
00:44:07,401 --> 00:44:10,201
This will help open up
some of the flavors
942
00:44:10,234 --> 00:44:13,701
and smooth out some
of the rough edges.
943
00:44:13,734 --> 00:44:15,767
And don't worry about
944
00:44:16,801 --> 00:44:18,501
ruining anything.
945
00:44:18,534 --> 00:44:21,301
Your bourbon is bold enough to
handle whatever you
throw at it.
946
00:44:33,034 --> 00:44:34,101
[swishing]
947
00:44:39,367 --> 00:44:40,501
[narrator]
So we've already heard
948
00:44:40,534 --> 00:44:42,667
about the Bottled in Bond Act
of 1897.
949
00:44:42,701 --> 00:44:44,001
And for the next 20 years,
950
00:44:44,034 --> 00:44:45,901
bourbon thrived
in America.
951
00:44:45,934 --> 00:44:47,767
But then Prohibition
came along,
952
00:44:47,801 --> 00:44:49,934
and almost killed
the industry.
953
00:44:49,967 --> 00:44:51,767
However,
bourbon is resilient,
954
00:44:51,801 --> 00:44:53,334
and it survived.
955
00:44:53,367 --> 00:44:55,867
In 1933, Prohibition
was repealed,
956
00:44:55,901 --> 00:44:59,034
and for the next 30 years,
the industry rebuilt itself
957
00:44:59,067 --> 00:45:02,401
and once again
boomed in America.
958
00:45:02,434 --> 00:45:05,067
[Marianne]
So let's fast‐forward.
It's 1964,
959
00:45:05,101 --> 00:45:08,601
and this is an enormous
year for bourbon.
960
00:45:08,634 --> 00:45:11,401
It's finally recognized by
the federal government
961
00:45:11,434 --> 00:45:13,667
as America's native spirit.
962
00:45:13,701 --> 00:45:17,101
You can only make bourbon
in the United States.
963
00:45:17,134 --> 00:45:19,767
Bourbon now has
an identity.
964
00:45:19,801 --> 00:45:22,401
You know, after 1964,
965
00:45:22,434 --> 00:45:24,667
we know where all
bourbon comes from.
966
00:45:24,701 --> 00:45:27,267
This is a watershed year
for bourbon.
967
00:45:27,301 --> 00:45:29,501
[Zoeller]
There were huge distilleries
968
00:45:29,534 --> 00:45:32,167
pumping out immense
amount of product.
969
00:45:32,201 --> 00:45:34,901
But after the revolution
970
00:45:34,934 --> 00:45:37,734
that the United States had
in the '60s,
971
00:45:37,767 --> 00:45:43,167
the younger generation did not
want to do what their
parents had done.
972
00:45:43,201 --> 00:45:45,534
[Bob]
Amidst the backdrop
of the 1960s,
973
00:45:45,567 --> 00:45:48,034
you had shift in
cultural preferences.
974
00:45:48,067 --> 00:45:50,067
People didn't wanna drink
what their dad drank.
975
00:45:50,101 --> 00:45:51,834
People wanted to do
something different
976
00:45:51,867 --> 00:45:53,701
from what the previous
generation had done.
977
00:45:53,734 --> 00:45:55,534
Bourbon's not cool
anymore.
978
00:45:55,567 --> 00:45:58,167
[Harper] They found vodka
and they found beer.
979
00:45:58,201 --> 00:45:59,867
They found wine.
980
00:45:59,901 --> 00:46:01,934
The bars, they wanna
find what's hot
and what's not.
981
00:46:01,967 --> 00:46:05,334
Ans so you saw
in the big markets
982
00:46:05,367 --> 00:46:06,767
lot of martini bars.
983
00:46:06,801 --> 00:46:09,401
You saw commercials
on TV in the 80s...
984
00:46:09,434 --> 00:46:12,367
I remember two old guys
sitting on a porch
drinking a wine cooler.
985
00:46:12,401 --> 00:46:15,501
There are many ways to
use the bottles in James
Premium Wine Cooler.
986
00:46:15,534 --> 00:46:18,367
One lady in Massachusetts
even uses it to make bread.
987
00:46:18,401 --> 00:46:21,267
Outside of Kentucky,
people didn't know
what bourbon was.
988
00:46:21,301 --> 00:46:24,101
I'd go to New York,
San Fransisco...
989
00:46:24,134 --> 00:46:27,034
You looked on the shelf,
there were no bourbons
on the shelf.
990
00:46:27,067 --> 00:46:29,167
[Bob] The bourbon industry
tried to adapt,
991
00:46:29,201 --> 00:46:31,201
in the sense that they
wanted to make a spirit
992
00:46:31,234 --> 00:46:33,667
that looked more like
that consumers wanted.
993
00:46:33,701 --> 00:46:36,901
A clear spirit.
Tequila, vodka, or gin.
994
00:46:36,934 --> 00:46:38,401
They tried to make
light whiskey.
995
00:46:38,434 --> 00:46:40,734
[Marianne]
So they would take this
beautifully aged
996
00:46:40,767 --> 00:46:42,767
four to six, to eight
year old bourbon
997
00:46:42,801 --> 00:46:45,201
and they wold filter it to
the point it was clear,
998
00:46:45,234 --> 00:46:47,534
because they were trying to
make it more attractive
999
00:46:47,567 --> 00:46:49,601
to this consumer
who wanted
a clear spirit.
1000
00:46:49,634 --> 00:46:53,267
But what they did was strip
out everything that was
good about it.
1001
00:46:53,301 --> 00:46:54,434
It was a futile effort.
1002
00:46:54,467 --> 00:46:56,401
There was nothing that
they could do
1003
00:46:56,434 --> 00:46:59,234
to attract the consumer
to bourbon.
1004
00:46:59,267 --> 00:47:01,767
So distillery after distillery
started to close.
1005
00:47:01,801 --> 00:47:04,434
It was really a sad time
for the industry.
1006
00:47:04,467 --> 00:47:08,601
There were a number of
excellent distilleries
1007
00:47:08,634 --> 00:47:12,067
that were sold to large
conglomerates
1008
00:47:12,101 --> 00:47:14,534
who simply closed
the distillery.
1009
00:47:14,567 --> 00:47:18,034
Many, many wonderful brands
1010
00:47:18,067 --> 00:47:20,434
disappeared and will
never return.
1011
00:47:22,901 --> 00:47:26,101
The bourbon industry
was considered
the old folks' drink.
1012
00:47:26,134 --> 00:47:28,767
And clear liquids,
the vodkas and the rums
1013
00:47:28,801 --> 00:47:31,767
and the cocktails and
all that had come into vogue.
1014
00:47:31,801 --> 00:47:33,534
And what happened was
1015
00:47:33,567 --> 00:47:35,834
these old distilleries had
1016
00:47:35,867 --> 00:47:38,501
thousands and thousands
of barrels of bourbon
1017
00:47:38,534 --> 00:47:40,067
just sitting around.
1018
00:47:40,101 --> 00:47:42,234
There was no demand
for them.
1019
00:47:42,267 --> 00:47:44,867
So they just sat quietly
aging in warehouses.
1020
00:47:50,375 --> 00:47:51,875
When I got out of school
in the '60s,
1021
00:47:51,908 --> 00:47:53,108
the bourbon industry
was dead,
1022
00:47:53,141 --> 00:47:54,908
so I moved away.
1023
00:47:54,941 --> 00:47:56,375
I got recruited
by another company
1024
00:47:56,408 --> 00:47:59,508
and that was my life.
Okay?
1025
00:47:59,541 --> 00:48:01,375
I was in operations
and engineering
1026
00:48:01,408 --> 00:48:03,275
and did a bunch of
pretty cool stuff.
1027
00:48:03,308 --> 00:48:05,208
And my dad was so proud,
1028
00:48:05,241 --> 00:48:07,775
but he also wished I had
worked this distillery.
1029
00:48:09,475 --> 00:48:12,041
He calls me up one day
and he says...
1030
00:48:12,075 --> 00:48:14,775
He says,
"I got some good news
and some bad news."
1031
00:48:14,808 --> 00:48:17,675
And I said, "Okay, Dad,
what's the good news first?"
1032
00:48:17,708 --> 00:48:19,575
He said, "Well, the good news
is I love you."
1033
00:48:19,608 --> 00:48:21,375
I said, "All right, Dad,
what's going on?"
1034
00:48:21,408 --> 00:48:24,008
He says, "Well,
I'm terminally ill."
1035
00:48:24,041 --> 00:48:27,041
And he says, "I'm asking if
you will keep your promise
1036
00:48:27,075 --> 00:48:29,108
and take care of me."
1037
00:48:29,141 --> 00:48:31,475
And what he was really asking
me to do was come home.
1038
00:48:33,075 --> 00:48:34,408
But during that
period of time,
1039
00:48:34,441 --> 00:48:37,775
he said he wanted me
to start working down here
1040
00:48:37,808 --> 00:48:40,875
and I didn't realize
the significance of it
1041
00:48:40,908 --> 00:48:43,108
until he started coming
down here
1042
00:48:43,141 --> 00:48:45,008
and he started
talking to me.
1043
00:48:45,041 --> 00:48:46,208
And we would do a toast.
1044
00:48:46,241 --> 00:48:47,875
Every day I came in
from this distillery
1045
00:48:47,908 --> 00:48:51,341
we'd do a toast thanking
the Lord for
another day together.
1046
00:48:51,375 --> 00:48:53,241
To share thanks.
1047
00:48:53,275 --> 00:48:54,875
And, um...
1048
00:48:54,908 --> 00:48:56,875
He would come down here
with me sometimes
1049
00:48:56,908 --> 00:48:59,075
and say, "Did I tell
you about this?"
1050
00:48:59,108 --> 00:49:00,675
"Don't forget this."
1051
00:49:00,708 --> 00:49:02,041
"How about this?"
1052
00:49:02,075 --> 00:49:03,375
"Remember this."
1053
00:49:03,408 --> 00:49:06,675
And I realized it's more
than me coming back here
1054
00:49:06,708 --> 00:49:09,208
and just working
at the distillery.
1055
00:49:09,241 --> 00:49:10,875
He was passing
1056
00:49:10,908 --> 00:49:12,575
all this information down.
1057
00:49:15,475 --> 00:49:17,775
So when you're tasting
really good bourbon,
1058
00:49:17,808 --> 00:49:20,175
and you just let it
linger on your palate,
1059
00:49:20,208 --> 00:49:22,875
you appreciate
how it got there.
1060
00:49:22,908 --> 00:49:24,575
And it's not just grains
1061
00:49:24,608 --> 00:49:26,208
and a piece of wood.
1062
00:49:26,241 --> 00:49:28,008
It's the care
1063
00:49:28,041 --> 00:49:29,841
that make it taste
like it does.
1064
00:49:29,875 --> 00:49:32,775
♪
1065
00:49:49,975 --> 00:49:53,708
There are 286 barrels
on a truck.
1066
00:49:53,741 --> 00:49:57,208
So what we're gonna do is
we're inspecting those barrels.
1067
00:49:57,241 --> 00:49:59,441
We're looking for
any defects
1068
00:49:59,475 --> 00:50:01,241
in that barrel.
1069
00:50:01,275 --> 00:50:04,075
Most people don't realize
the shape of a barrel
1070
00:50:04,108 --> 00:50:06,075
has absolutely nothing
at all to do
1071
00:50:06,108 --> 00:50:07,408
with the aging of bourbon.
1072
00:50:07,441 --> 00:50:09,441
It's just so you can
move it around.
1073
00:50:09,475 --> 00:50:11,908
Full of whiskey it weighs
550 pounds.
1074
00:50:14,441 --> 00:50:17,875
[Marianne] 50 to 70%
of the taste
of what's in the bottle
1075
00:50:17,908 --> 00:50:19,041
comes from the barrel.
1076
00:50:19,075 --> 00:50:20,708
That will depend on
how you distill it,
1077
00:50:20,741 --> 00:50:22,508
what your barrel
entry proof is,
1078
00:50:22,541 --> 00:50:23,775
what your grain recipe is,
1079
00:50:23,808 --> 00:50:26,241
how flavorful the distillate is
before it goes in.
1080
00:50:26,275 --> 00:50:28,775
So it's somewhere between
50 and 70%.
1081
00:50:28,808 --> 00:50:30,341
[Freddie] A newly charred
white oak barrel
1082
00:50:30,375 --> 00:50:33,341
traditionally is gonna be
about 70 to 100 years old.
1083
00:50:33,375 --> 00:50:35,675
White oak tree is
to bourbon
1084
00:50:35,708 --> 00:50:37,608
what a grapevine is to wine.
1085
00:50:38,308 --> 00:50:40,375
What peat is to scotch.
1086
00:50:40,408 --> 00:50:43,241
It's where your tree grows
for those 70 to 100 years
1087
00:50:43,275 --> 00:50:45,208
that the roots have been
busy picking up flavors
1088
00:50:45,241 --> 00:50:47,408
from whatever grew around
the base of that tree.
1089
00:50:47,441 --> 00:50:49,008
So the soil,
1090
00:50:49,041 --> 00:50:51,408
clay, decomposing foliage
and vegetation
1091
00:50:51,441 --> 00:50:54,375
are all factors in that
1092
00:50:54,408 --> 00:50:55,875
taste profile of the barrel.
1093
00:50:59,241 --> 00:51:01,808
When a cooper
builds a barrel,
1094
00:51:03,441 --> 00:51:05,941
it's not just a barrel.
1095
00:51:05,975 --> 00:51:08,941
There's 30‐33 stages
in the making of a barrel.
1096
00:51:08,975 --> 00:51:10,675
So theoretically,
1097
00:51:10,708 --> 00:51:12,508
you can have
33 different trees
1098
00:51:12,541 --> 00:51:14,675
in the making of that barrel.
1099
00:51:14,708 --> 00:51:16,508
So it's more than
just a barrel.
1100
00:51:16,541 --> 00:51:18,241
Because each one of staves
1101
00:51:18,275 --> 00:51:21,741
brings a component
to the taste profile
of that product.
1102
00:51:21,775 --> 00:51:25,508
[Chad] We use the best
white oak logs we can find
on the market.
1103
00:51:25,541 --> 00:51:26,941
All of those white oak logs
1104
00:51:26,975 --> 00:51:29,408
were processed at our
individual state mills.
1105
00:51:29,441 --> 00:51:31,341
So we're able to control
the quality of that.
1106
00:51:31,375 --> 00:51:33,075
When it gets to our facility,
1107
00:51:33,108 --> 00:51:34,941
we raise all the barrels
on our own.
1108
00:51:34,975 --> 00:51:37,075
We own our own cooper just
so we can do some
unique things here.
1109
00:51:37,108 --> 00:51:40,341
One of those unique things
is we toast
every single barrel.
1110
00:51:40,375 --> 00:51:42,908
So every single barrel is put
on a high radiant heat.
1111
00:51:42,941 --> 00:51:45,541
Attracts all of those flavors
to the inner part of the barrel
1112
00:51:45,575 --> 00:51:47,208
where the whiskey or
bourbon's gonna touch.
1113
00:51:47,241 --> 00:51:49,075
From there it's gonna go over
to the charred fire.
1114
00:51:49,108 --> 00:51:51,541
And at the charred fire,
that's where it's actually
1115
00:51:51,575 --> 00:51:55,008
caramelizing those flavors
that were brought
to the surface.
1116
00:51:55,041 --> 00:51:59,375
[Zoeller] The charr allows
the whiskey to get into
1117
00:51:59,408 --> 00:52:00,841
the barrel's staves.
1118
00:52:00,875 --> 00:52:03,341
And that's where
those flavors are.
1119
00:52:03,375 --> 00:52:06,241
The longer
it's in that barrel,
1120
00:52:06,275 --> 00:52:08,941
the more of those flavors
it's picking up.
1121
00:52:08,975 --> 00:52:10,375
[serene music playing]
1122
00:52:31,108 --> 00:52:33,375
♪
1123
00:53:00,641 --> 00:53:02,575
♪
1124
00:53:13,641 --> 00:53:16,108
[Marianne] I believe
that the maturation is really
1125
00:53:16,141 --> 00:53:17,708
the magical part.
1126
00:53:17,741 --> 00:53:20,741
It's the one part
that you can't
honestly control.
1127
00:53:20,775 --> 00:53:23,408
It just happens
how nature wants it to.
1128
00:53:23,441 --> 00:53:24,675
Bourbon takes time.
1129
00:53:24,708 --> 00:53:26,941
You don't make it today
and sell it tomorrow.
1130
00:53:26,975 --> 00:53:28,908
You know, you gotta
put it in the barrel,
1131
00:53:28,941 --> 00:53:30,508
let nature take over,
1132
00:53:30,541 --> 00:53:33,275
hot summers,
cold winters.
1133
00:53:33,775 --> 00:53:35,108
You need both.
1134
00:53:35,141 --> 00:53:37,175
In hot summers,
the whiskey expands,
1135
00:53:37,208 --> 00:53:38,441
goes into the wood.
1136
00:53:38,475 --> 00:53:40,108
In winter time,
when it gets cold,
1137
00:53:40,141 --> 00:53:41,541
it contracts and comes out.
1138
00:53:41,575 --> 00:53:43,275
That's where we get
all the color
1139
00:53:43,308 --> 00:53:44,675
and a lot of the flavor.
1140
00:53:44,708 --> 00:53:46,908
So that's where
you gotta be patient.
1141
00:53:46,941 --> 00:53:48,508
You gotta leave it alone,
1142
00:53:48,541 --> 00:53:50,375
put it away in a rack house,
1143
00:53:50,408 --> 00:53:52,175
and let nature
take over.
1144
00:53:52,208 --> 00:53:55,675
You can hold
a 18‐16 year old scotch
1145
00:53:55,708 --> 00:53:58,741
up against
a 10 year old bourbon
any day of the week,
1146
00:53:58,775 --> 00:54:02,208
because of some of
the climate effects
we have here.
1147
00:54:02,241 --> 00:54:06,575
Folks have come here
with scotches that may be
30‐40 years old,
1148
00:54:06,608 --> 00:54:08,541
but there's a huge difference
1149
00:54:08,575 --> 00:54:10,208
in aging in Kentucky
1150
00:54:10,241 --> 00:54:12,441
versus aging in Scotland.
1151
00:54:12,475 --> 00:54:14,741
[Tom] And if you
have ever been
to Scotland,
1152
00:54:14,775 --> 00:54:17,775
you will have noticed that
the weather is
uniformly dreadful.
1153
00:54:17,808 --> 00:54:20,675
About which "uniform"
is what I wanna emphasize.
1154
00:54:20,708 --> 00:54:22,708
Scotland sits in
the middle of the North Sea,
1155
00:54:22,741 --> 00:54:23,908
washed by the Gulf Stream.
1156
00:54:23,941 --> 00:54:26,175
Weather doesn't move
around a lot.
1157
00:54:26,208 --> 00:54:29,508
Here, the jet streams swings
over and above Kentucky,
1158
00:54:29,541 --> 00:54:32,275
so we get extreme
weather conditions.
1159
00:54:32,308 --> 00:54:34,675
Those weather conditions allow
1160
00:54:34,708 --> 00:54:37,241
the shrinkage and expansion
of the liquid
1161
00:54:37,275 --> 00:54:38,541
and the barrel,
1162
00:54:38,575 --> 00:54:40,508
which marries barrel
to the liquid
1163
00:54:40,541 --> 00:54:41,841
and ages the whiskey.
1164
00:54:41,875 --> 00:54:44,008
So it's an ideal environment.
1165
00:54:44,041 --> 00:54:47,741
These old warehouses are
like golf clubs
or tennis rackets.
1166
00:54:47,775 --> 00:54:49,375
They have sweet spots.
1167
00:54:49,408 --> 00:54:52,608
And when the settlers
first built
1168
00:54:52,641 --> 00:54:54,741
old warehouses like this,
1169
00:54:54,775 --> 00:54:57,275
they understood the rotation
of the earth,
1170
00:54:57,308 --> 00:55:00,508
they understood basically
temperature variations
1171
00:55:00,541 --> 00:55:02,541
and effects that would
have on whiskey.
1172
00:55:02,575 --> 00:55:04,675
The effect of sunlight
on the barrels.
1173
00:55:04,708 --> 00:55:05,741
Things like that.
1174
00:55:05,775 --> 00:55:07,541
And so, when they built
these things,
1175
00:55:07,575 --> 00:55:10,275
they knew exactly
what they were doing.
1176
00:55:10,308 --> 00:55:12,408
So when you go into
these warehouses,
1177
00:55:12,441 --> 00:55:15,508
and you start pulling samples
from the different barrels
1178
00:55:15,541 --> 00:55:17,041
in different areas,
1179
00:55:17,075 --> 00:55:21,108
you will stumble upon barrels
that produce exceptionally
1180
00:55:21,141 --> 00:55:23,108
smooth, sweet flavors.
1181
00:55:23,141 --> 00:55:25,008
[Seth]
This is bourbon before
it becomes bourbon.
1182
00:55:25,041 --> 00:55:28,175
This is the White Dog
1183
00:55:28,208 --> 00:55:30,308
before it is aged
in barrels.
1184
00:55:31,475 --> 00:55:32,941
And that is bourbon.
1185
00:55:32,975 --> 00:55:35,075
After the aging,
that's what you get.
1186
00:55:35,108 --> 00:55:37,041
It's picked up the influence
1187
00:55:37,075 --> 00:55:39,208
of those caramelized sugars
1188
00:55:39,241 --> 00:55:42,541
and it's picked up all
those beautiful brown colors
1189
00:55:42,575 --> 00:55:43,841
from the barrel.
1190
00:55:43,875 --> 00:55:46,941
All those flavors that we
associate with bourbon.
1191
00:55:46,975 --> 00:55:48,375
You can't control
the seasons.
1192
00:55:48,408 --> 00:55:50,241
You can't control how long
the summer is,
1193
00:55:50,275 --> 00:55:51,775
or how hot it gets
outside.
1194
00:55:51,808 --> 00:55:54,675
The nature, the composition
of the wood
1195
00:55:54,708 --> 00:55:55,941
from tree to tree,
1196
00:55:55,975 --> 00:55:57,575
it's not gonna
be the same.
1197
00:55:57,608 --> 00:56:00,508
From season to season,
it's not gonna be the same.
1198
00:56:00,541 --> 00:56:02,075
So each individual barrel
1199
00:56:02,108 --> 00:56:03,508
is gonna have
an individual character.
1200
00:56:03,541 --> 00:56:05,408
And I think that's
pretty magical.
1201
00:56:20,575 --> 00:56:22,441
[Jason] Don't anybody
look into the bright light.
1202
00:56:22,475 --> 00:56:23,775
That's all I gotta say.
1203
00:56:26,408 --> 00:56:27,641
I don't need a glove.
I'm good.
1204
00:56:31,241 --> 00:56:32,808
Oh, man. Oh, sorry!
1205
00:56:37,908 --> 00:56:40,075
[narrator]
This is Jason Cohen.
1206
00:56:40,108 --> 00:56:41,575
And this is his
father‐in‐law, Jerry.
1207
00:56:43,308 --> 00:56:44,941
Jason's a furniture maker.
1208
00:56:44,975 --> 00:56:48,608
And his medium is
used bourbon barrels.
1209
00:56:48,641 --> 00:56:50,875
[Jason] White oak is one of
the hardest woods out there.
1210
00:56:50,908 --> 00:56:52,441
Every piece of the barrel...
1211
00:56:52,475 --> 00:56:55,175
I think there's anywhere
from 34 to seven pieces
in a barrel,
1212
00:56:55,208 --> 00:56:56,741
are all gonna be
a different size.
1213
00:56:56,775 --> 00:56:57,941
Even though it might
look the same,
1214
00:56:57,975 --> 00:56:59,675
you put two pieces
next to each other,
1215
00:56:59,708 --> 00:57:00,841
they're gonna have
a different curve,
1216
00:57:00,875 --> 00:57:02,341
they're gonna have
a different width.
1217
00:57:02,375 --> 00:57:05,441
So trying to make things
with that is
extremely challenging.
1218
00:57:05,475 --> 00:57:06,608
Nothing's ever the same.
1219
00:57:06,641 --> 00:57:08,875
But it also makes it
extremely exciting.
1220
00:57:12,108 --> 00:57:15,208
This is a mannequin
for a liquor company
1221
00:57:15,241 --> 00:57:17,541
made out of barrel staves
1222
00:57:17,575 --> 00:57:19,208
and metal.
1223
00:57:26,275 --> 00:57:28,008
I've always liked
to fix things.
1224
00:57:28,041 --> 00:57:30,908
I was broken when I was 15.
I was in a car accident.
1225
00:57:30,941 --> 00:57:32,708
Wasn't wearing my seatbelt
with your dad.
1226
00:57:32,741 --> 00:57:35,941
Back then, nobody did
in the 80s, really.
1227
00:57:35,975 --> 00:57:37,741
We got in a car accident,
1228
00:57:37,775 --> 00:57:39,275
and I fell out
of the window
1229
00:57:39,308 --> 00:57:42,108
and ruined the use of
my left hand.
1230
00:57:42,141 --> 00:57:44,675
This girl I was dating
looked at my hand and said,
1231
00:57:44,708 --> 00:57:47,175
"You're never gonna
work with your hands.
1232
00:57:47,208 --> 00:57:48,741
You're never gonna
be anybody."
1233
00:57:48,775 --> 00:57:50,741
And it just all of a sudden
clicked one day,
1234
00:57:50,775 --> 00:57:51,841
I need to do something.
1235
00:57:51,875 --> 00:57:53,108
And so, ever since then,
1236
00:57:53,141 --> 00:57:55,075
I've always wanted just
to fix things.
1237
00:57:55,108 --> 00:57:56,708
So I started fixing chairs,
1238
00:57:56,741 --> 00:57:58,675
and bought a lathe
and started turning stuff.
1239
00:57:58,708 --> 00:58:02,508
And then I ran into some guy
who made soya sauce
in bourbon barrels.
1240
00:58:02,541 --> 00:58:03,941
And that was it.
1241
00:58:03,975 --> 00:58:05,741
I had to make stuff out
of these recycled barrels
1242
00:58:05,775 --> 00:58:07,208
he kept throwing away.
1243
00:58:13,475 --> 00:58:15,275
There's a nice line here.
1244
00:58:15,308 --> 00:58:17,208
Another line here.
1245
00:58:17,241 --> 00:58:20,108
Here. That's the actual
penetration
1246
00:58:20,141 --> 00:58:23,241
of the bourbon
into the wood.
1247
00:58:23,275 --> 00:58:24,741
I mean, that's half the way in
1248
00:58:24,775 --> 00:58:28,008
to an inch
and an eighth stave.
1249
00:58:28,041 --> 00:58:31,008
So it really is taking
what's in the wood
1250
00:58:31,041 --> 00:58:32,875
out into the bourbon.
1251
00:58:33,208 --> 00:58:35,241
♪
1252
00:58:52,741 --> 00:58:54,141
♪
1253
00:59:17,275 --> 00:59:19,208
My life needed fixing,
1254
00:59:19,241 --> 00:59:20,775
and this is what repaired me
1255
00:59:20,808 --> 00:59:23,075
was wood working.
1256
00:59:23,108 --> 00:59:25,908
I was broken and these things
were broken, too,
1257
00:59:25,941 --> 00:59:27,608
and now I'm
putting them together
1258
00:59:27,641 --> 00:59:30,208
and their new form
and now they're
beautiful again.
1259
00:59:30,575 --> 00:59:32,608
♪
1260
00:59:48,275 --> 00:59:49,808
♪
1261
01:00:02,075 --> 01:00:03,675
[Steve] While bourbon
is aging in a barrel,
1262
01:00:03,708 --> 01:00:05,575
moving in and out of
the stave
1263
01:00:05,608 --> 01:00:07,508
during the different seasons,
1264
01:00:07,541 --> 01:00:09,375
distillers lose three percent
1265
01:00:09,408 --> 01:00:11,375
of their whiskey to
evaporation each year.
1266
01:00:12,375 --> 01:00:13,675
This loss of volume
1267
01:00:13,708 --> 01:00:15,775
is known as
the Angel's Share.
1268
01:00:15,808 --> 01:00:17,175
So think about it.
1269
01:00:17,208 --> 01:00:18,875
After 10 years
in the barrel,
1270
01:00:18,908 --> 01:00:21,941
the angels will have taken
about 30% of your bourbon.
1271
01:00:24,308 --> 01:00:25,375
Good for them.
1272
01:00:27,441 --> 01:00:28,441
Shh.
1273
01:00:35,151 --> 01:00:36,851
[speaking Japanese]
1274
01:01:42,451 --> 01:01:45,885
[Marianne] In the mid‐1980s,
bourbon was at its lowest.
1275
01:01:45,918 --> 01:01:48,118
Nobody wants bourbon.
1276
01:01:48,151 --> 01:01:50,718
There was a group of guys
in the bourbon industry
1277
01:01:50,751 --> 01:01:54,951
and they were looking for
a way to revive bourbon.
1278
01:01:54,985 --> 01:01:57,485
And it all started with
a guy named Elmer T. Lee.
1279
01:01:57,518 --> 01:02:01,151
Elmer T. Lee was
the Master Distiller of H&H.
1280
01:02:03,651 --> 01:02:06,385
[man]
My grandfather was here
for 52 years.
1281
01:02:06,418 --> 01:02:09,985
He and Colonel Blanton met
on the riverbank behind
the distillery as kids.
1282
01:02:10,018 --> 01:02:12,418
Colonel Blanton started to
work at this distillery
1283
01:02:12,451 --> 01:02:14,051
at the age of 16.
1284
01:02:14,085 --> 01:02:15,785
And by the time he was 35,
1285
01:02:15,818 --> 01:02:17,485
he was the president
of this distillery.
1286
01:02:17,518 --> 01:02:19,085
During that period of time,
1287
01:02:19,118 --> 01:02:20,985
my grandfather and
Colonel Blanton
had remained friends.
1288
01:02:21,018 --> 01:02:23,118
And when Colonel Blanton
started to run the distillery,
1289
01:02:23,151 --> 01:02:25,085
he invited my grandfather
1290
01:02:25,118 --> 01:02:26,951
to come in
and work the warehouses.
1291
01:02:26,985 --> 01:02:30,318
Because of his working
in these old warehouses
1292
01:02:30,351 --> 01:02:31,885
Grandad discovered
1293
01:02:31,918 --> 01:02:34,218
there were certain areas
of these warehouses
1294
01:02:34,251 --> 01:02:36,051
that had
aging characteristics
1295
01:02:36,085 --> 01:02:37,951
that produced
exceptionally sweet,
1296
01:02:37,985 --> 01:02:39,851
smooth tasting
barrels of bourbon.
1297
01:02:39,885 --> 01:02:41,418
The honey barrel.
1298
01:02:41,451 --> 01:02:44,018
Colonel Blanton would use
those barrels of bourbon
1299
01:02:44,051 --> 01:02:47,885
to sway political favors
1300
01:02:47,918 --> 01:02:49,551
with the government.
1301
01:02:49,585 --> 01:02:53,185
So Grandad was here
for like 52 years
with Colonel Blanton.
1302
01:02:53,218 --> 01:02:55,551
Along comes my dad.
1303
01:02:55,585 --> 01:02:58,785
My dad and Elmer were in
the military at the same time.
1304
01:02:58,818 --> 01:03:00,618
They became friends.
1305
01:03:00,651 --> 01:03:03,685
And Elmer was looking for
something to jumpstart
the industry.
1306
01:03:03,718 --> 01:03:06,018
Dad had learned
from my grandfather
1307
01:03:06,051 --> 01:03:09,051
where these old honey barrels
were in the warehouses.
1308
01:03:09,085 --> 01:03:12,251
And Elmer had Dad go in
and pull
some of those barrels.
1309
01:03:12,285 --> 01:03:15,585
That became the taste profile
of Blanton's as we know it
today.
1310
01:03:15,618 --> 01:03:16,618
Up until this point,
1311
01:03:16,651 --> 01:03:18,351
all bourbon was
batched together.
1312
01:03:18,385 --> 01:03:20,618
So you were seeing
100‐200 barrels
1313
01:03:20,651 --> 01:03:23,518
mingled together to create
a consistent profile.
1314
01:03:23,551 --> 01:03:27,551
Elmer T. Lee had this idea
of taking a single barrel,
1315
01:03:27,585 --> 01:03:28,918
a honey barrel,
1316
01:03:28,951 --> 01:03:30,385
something that
was very special,
1317
01:03:30,418 --> 01:03:31,951
had a unique profile,
1318
01:03:31,985 --> 01:03:33,851
and showcasing just that.
1319
01:03:33,885 --> 01:03:36,118
Bottling it one at a time.
1320
01:03:36,151 --> 01:03:39,251
In 1984, he comes out
with a product
1321
01:03:39,285 --> 01:03:42,551
that's more expensive than
any other bourbon
in the market.
1322
01:03:42,585 --> 01:03:44,718
Blanton's
single‐barrel bourbon.
1323
01:03:44,751 --> 01:03:48,051
And that's really the shot
that's heard around the world.
1324
01:03:48,085 --> 01:03:50,551
[Michael] Jim Bean decided,
you know, "We need
to do something."
1325
01:03:50,585 --> 01:03:52,085
But Booker didn't like
single barrel,
1326
01:03:52,118 --> 01:03:53,951
because it was inconsistent.
1327
01:03:53,985 --> 01:03:55,951
If you're doing
a true single barrel,
1328
01:03:55,985 --> 01:03:57,585
it's going to be inconsistent,
1329
01:03:57,618 --> 01:04:01,185
because it's hard to get
two barrels that taste
exactly alike.
1330
01:04:01,218 --> 01:04:04,385
The way you get consistency
is by mixing the barrels.
1331
01:04:04,418 --> 01:04:06,285
So he came up
with this idea
1332
01:04:06,318 --> 01:04:08,418
of small batch.
1333
01:04:08,451 --> 01:04:11,218
[Zoeller] If you make it
an exclusive product,
1334
01:04:11,251 --> 01:04:14,051
such as a small batch,
1335
01:04:14,085 --> 01:04:16,351
or a single barrel,
1336
01:04:16,385 --> 01:04:20,118
you're creating a category
that's not ordinary.
1337
01:04:21,118 --> 01:04:22,685
You create something
1338
01:04:22,718 --> 01:04:24,518
that will be sought after.
1339
01:04:24,551 --> 01:04:26,785
We got Elmer T. Lee
and Booker Noe
1340
01:04:26,818 --> 01:04:29,585
working on their single barrel
and small batch products.
1341
01:04:29,618 --> 01:04:32,685
And then we see Bill Samuels
of Maker's Mark
1342
01:04:32,718 --> 01:04:34,751
and Jimmy Russel
of Wild Turkey
1343
01:04:34,785 --> 01:04:36,551
that were getting out
and spreading the word.
1344
01:04:36,585 --> 01:04:37,618
They were going to bars.
1345
01:04:37,651 --> 01:04:40,518
They were going into
retail shops
1346
01:04:40,551 --> 01:04:42,951
and the restaurants
and talking to people.
1347
01:04:42,985 --> 01:04:45,185
They were sharing
the stories of bourbon
1348
01:04:45,218 --> 01:04:46,618
and their family history
1349
01:04:46,651 --> 01:04:48,018
and making people
fall in love with it.
1350
01:04:48,051 --> 01:04:49,785
It was a slow process,
1351
01:04:49,818 --> 01:04:53,718
but eventually,
other distilleries decided
1352
01:04:53,751 --> 01:04:56,851
they'd do a small batch,
or a single barrel,
1353
01:04:56,885 --> 01:04:58,585
or a special bottling.
1354
01:04:59,651 --> 01:05:03,585
And the product just
started its rise.
1355
01:05:03,618 --> 01:05:05,418
So we started getting
aficionados
1356
01:05:05,451 --> 01:05:08,051
and old bourbon drinkers
returning...
1357
01:05:08,085 --> 01:05:09,418
all about flavor.
1358
01:05:09,451 --> 01:05:11,351
But then we see that leap
1359
01:05:11,385 --> 01:05:14,285
from the old guard
into the new consumer.
1360
01:05:14,318 --> 01:05:16,851
And that happens
with the bartenders.
1361
01:05:16,885 --> 01:05:19,785
[Potter] People started
playing around with how they
make an Old Fashioned.
1362
01:05:19,818 --> 01:05:22,218
They weren't just pulling
out the old bartender's Bible
1363
01:05:22,251 --> 01:05:23,518
and making that
exact recipe.
1364
01:05:23,551 --> 01:05:25,185
They were mixing it up
a little bit.
1365
01:05:25,218 --> 01:05:27,118
And I think it was
very well‐received.
1366
01:05:27,151 --> 01:05:30,251
And so when you start playing
with some of these
classic cocktail recipes,
1367
01:05:30,285 --> 01:05:32,051
kind of opens the door
to do different things.
1368
01:05:32,085 --> 01:05:33,518
When I started bartending,
1369
01:05:33,551 --> 01:05:35,585
clear spirits, you know,
1370
01:05:35,618 --> 01:05:37,385
dominated the back bar.
1371
01:05:37,418 --> 01:05:39,051
Vodkas, gins...
1372
01:05:39,085 --> 01:05:41,918
Um, more vodkas
and couple more vodkas.
1373
01:05:41,951 --> 01:05:44,551
That has changed a lot
over the years.
1374
01:05:44,585 --> 01:05:47,385
Kentucky State
Bourbon Whiskey
is where it's at.
1375
01:05:47,418 --> 01:05:48,885
It's where the excitement is.
1376
01:05:48,918 --> 01:05:51,685
Authentic is cool
once again.
1377
01:05:51,718 --> 01:05:55,385
And that's come back around
we want to know where
our product came from.
1378
01:05:55,418 --> 01:05:59,251
And anything around
a product's specificity
1379
01:05:59,285 --> 01:06:01,451
does add a gravitas
1380
01:06:01,485 --> 01:06:03,418
towards a spirit
like bourbon whiskey.
1381
01:06:03,451 --> 01:06:05,285
I hope this industry grows,
1382
01:06:05,318 --> 01:06:07,418
'cause if it doesn't,
we're gonna have a lot
of bourbon on our hands
1383
01:06:07,451 --> 01:06:08,751
aged 10‐12 years now,
1384
01:06:08,785 --> 01:06:10,351
'cause we're making
a lot of bourbon.
1385
01:06:10,385 --> 01:06:12,018
There's four million people
in Kentucky,
1386
01:06:12,051 --> 01:06:14,185
and the bourbon distillery
people has got
1387
01:06:14,218 --> 01:06:16,618
over six million bourbon
barrels stored right now.
1388
01:06:16,651 --> 01:06:20,951
So we got a barrel and a half
for everybody that lives in
Kentucky stored right now.
1389
01:06:20,985 --> 01:06:23,618
We cannot turn
the spigot on overnight
1390
01:06:23,651 --> 01:06:24,885
and put out a product.
1391
01:06:24,918 --> 01:06:27,085
We gotta wait
seven to twelve years here
1392
01:06:27,118 --> 01:06:29,385
before we get the product
to the market.
1393
01:06:29,418 --> 01:06:32,051
[Potter] The hardest thing
for any distiller
1394
01:06:32,085 --> 01:06:33,918
is creating a new product
1395
01:06:33,951 --> 01:06:35,951
and, you know,
mashing it,
1396
01:06:35,985 --> 01:06:37,785
and then distilling it
three‐four days later
1397
01:06:37,818 --> 01:06:39,251
and then going in
in the barrel,
1398
01:06:39,285 --> 01:06:40,918
and then all of
a sudden just...
1399
01:06:40,951 --> 01:06:42,585
Oh, I guess we'll
wait and see what happens.
1400
01:06:42,618 --> 01:06:44,751
You have to have patience.
1401
01:06:44,785 --> 01:06:46,885
What we're producing today
1402
01:06:46,918 --> 01:06:50,618
it's not available till roughly
six and a half, seven
years later.
1403
01:06:50,651 --> 01:06:52,518
We're looking long range.
1404
01:06:52,551 --> 01:06:54,451
We don't look at
anything near term,
1405
01:06:54,485 --> 01:06:58,951
because one thing we
cannot do is buy time.
1406
01:06:58,985 --> 01:07:00,685
[Zoeller]
Bourbon cannot be rushed.
1407
01:07:00,718 --> 01:07:02,685
It has to go
in the warehouse.
1408
01:07:02,718 --> 01:07:04,951
It has to age.
1409
01:07:04,985 --> 01:07:07,918
People have tried
to rush that process
1410
01:07:07,951 --> 01:07:09,751
and it just can't be done.
1411
01:07:09,785 --> 01:07:13,085
I think there's a lot
of parallels with
how bourbon is made,
1412
01:07:13,118 --> 01:07:15,218
how it's drank,
how it's enjoyed,
1413
01:07:15,251 --> 01:07:17,551
with maybe a lifestyle
1414
01:07:17,585 --> 01:07:20,385
that we should be
more pursuant of.
1415
01:07:20,418 --> 01:07:22,418
[Bob]
Bourbon will continue
to evolve.
1416
01:07:22,451 --> 01:07:24,085
Just like bourbon ages
in the barrel,
1417
01:07:24,118 --> 01:07:28,085
it's going to continue
to improve and refine
over time.
1418
01:07:28,118 --> 01:07:29,918
Bourbon is eternal.
1419
01:07:29,951 --> 01:07:32,518
Bourbon will always be
in the state of Kentucky.
1420
01:07:32,551 --> 01:07:34,285
But what bourbon looks
like tomorrow
1421
01:07:34,318 --> 01:07:35,785
will be different than
what it looks like today.
1422
01:07:36,885 --> 01:07:39,085
It's up to us
to embrace that.
1423
01:07:39,118 --> 01:07:42,018
[Marianne] I'm currently
putting my first batch
of bourbon
1424
01:07:42,051 --> 01:07:43,851
into these barrels.
1425
01:07:43,885 --> 01:07:45,918
And to know that
1426
01:07:45,951 --> 01:07:48,118
we trust the cooper
that put 'em together,
1427
01:07:48,151 --> 01:07:50,751
I trust the farmer
that supplied our grain,
1428
01:07:50,785 --> 01:07:53,685
I have to trust what
we've done in the distillery
1429
01:07:53,718 --> 01:07:55,751
is enough to pull
all of that together
1430
01:07:55,785 --> 01:07:59,185
and create something beautiful
at the end of the time
1431
01:07:59,218 --> 01:08:01,451
that it takes to mature.
1432
01:08:01,485 --> 01:08:04,251
So to think about all
that it's gone through
1433
01:08:04,285 --> 01:08:06,618
and all that we go through,
1434
01:08:06,651 --> 01:08:09,285
there's some
correlations there.
1435
01:08:09,318 --> 01:08:11,451
You know, the sunny days
and the snowy days,
1436
01:08:11,485 --> 01:08:14,018
they all add up
to be something that
1437
01:08:14,051 --> 01:08:16,285
hopefully at
the end of the road
is really beautiful.
1438
01:08:16,318 --> 01:08:18,051
♪
1439
01:08:33,951 --> 01:08:37,218
[Frankie] When Dad rolled up
the six millionth barrel,
1440
01:08:37,251 --> 01:08:40,918
June Van Winkle gave me
1441
01:08:40,951 --> 01:08:43,551
as a gift to my dad,
1442
01:08:43,585 --> 01:08:45,551
this bottle of
20‐year‐old Pappy.
1443
01:08:45,585 --> 01:08:48,285
So I take the bottle
and I open it up,
1444
01:08:48,318 --> 01:08:50,751
and I pour a little bit
in his glass,
1445
01:08:50,785 --> 01:08:52,851
pour a little bit
in my brother's glass.
1446
01:08:52,885 --> 01:08:54,251
pour some in my glass,
1447
01:08:54,285 --> 01:08:56,418
and I go to put the stopper
back in the bottle,
1448
01:08:56,451 --> 01:08:59,618
and he looks at me and
he gives me this weird look
and he says,
1449
01:08:59,651 --> 01:09:02,685
"What on earth
are you doing?"
1450
01:09:02,718 --> 01:09:04,185
I said, "Dad,
I don't understand."
1451
01:09:04,218 --> 01:09:07,185
I said, "This is a really,
really good bottle of bourbon.
1452
01:09:07,218 --> 01:09:09,051
It's really
being sought after."
1453
01:09:09,085 --> 01:09:10,651
He said, "I'm aware of that."
1454
01:09:11,385 --> 01:09:13,018
I said...
1455
01:09:13,051 --> 01:09:14,851
I said, "So what
I'm thinking is,
1456
01:09:14,885 --> 01:09:19,018
I'm just saving it so that
we can do some more toasts
later on."
1457
01:09:19,051 --> 01:09:21,551
He says,
"Never ever do that
1458
01:09:21,585 --> 01:09:23,451
with friends and family.
1459
01:09:23,485 --> 01:09:28,551
There will always be
more old barrels of bourbon
being made."
1460
01:09:28,585 --> 01:09:32,685
He says, "Look at me
and look at your brother."
1461
01:09:32,718 --> 01:09:36,451
He says, "We're the fragile
part of this whole thing."
1462
01:09:36,485 --> 01:09:40,951
He said, "So never ever save
old bottles of bourbon.
1463
01:09:40,985 --> 01:09:43,451
They're meant to
be enjoyed
1464
01:09:43,485 --> 01:09:47,451
with friends and family
at the moment."
1465
01:09:47,485 --> 01:09:51,285
It was the first time that
my father and my brother
and I
1466
01:09:51,318 --> 01:09:53,485
had spent three hours
together,
1467
01:09:54,051 --> 01:09:55,685
just us.
1468
01:09:55,718 --> 01:09:58,518
Talking, laughing,
1469
01:09:58,551 --> 01:10:00,751
discussing things
that we had done
1470
01:10:00,785 --> 01:10:02,685
that we didn't think
he knew we had done.
1471
01:10:02,718 --> 01:10:05,351
And then we started
telling him about things
that he had done
1472
01:10:05,385 --> 01:10:07,585
that he didn't know that
we knew he had done.
1473
01:10:07,618 --> 01:10:10,951
We had the best time.
We finished the bottle.
1474
01:10:10,985 --> 01:10:13,285
Nine months later,
they were both gone.
1475
01:10:23,751 --> 01:10:26,151
It's not about the whiskey.
1476
01:10:30,718 --> 01:10:33,285
It's about the lives you touch
and the people you meet.
1477
01:10:34,985 --> 01:10:36,951
And the whiskey is
a by‐product
1478
01:10:36,985 --> 01:10:38,685
of a good relationship.
1479
01:10:38,718 --> 01:10:40,418
♪
1480
01:11:01,951 --> 01:11:03,418
[instrumental music playing]
1481
01:11:31,318 --> 01:11:33,451
♪
1482
01:11:49,751 --> 01:11:51,751
♪
1483
01:12:04,818 --> 01:12:09,785
Hi, I'm Steve,
and this is my version
of an Old Fashioned,
1484
01:12:09,818 --> 01:12:11,485
which I call, um...
1485
01:12:12,618 --> 01:12:14,785
Tuesday of Fashion Week.
1486
01:12:18,118 --> 01:12:20,418
We need a little
bit of corn.
1487
01:12:20,451 --> 01:12:21,918
I like, um...
1488
01:12:22,751 --> 01:12:24,385
Not much at all.
1489
01:12:25,585 --> 01:12:27,051
Yellow corn, or white,
1490
01:12:27,085 --> 01:12:29,218
but I prefer that.
1491
01:12:29,251 --> 01:12:31,418
Just a little silk.
1492
01:12:38,751 --> 01:12:39,785
That...
1493
01:12:42,451 --> 01:12:43,618
Some mint.
1494
01:12:45,718 --> 01:12:46,751
Ice.
1495
01:12:49,818 --> 01:12:51,218
Some bitters.
1496
01:12:53,885 --> 01:12:55,485
And bourbon,
of course.
1497
01:13:07,451 --> 01:13:09,151
And a little bit of red now.
1498
01:13:21,885 --> 01:13:23,385
There.
1499
01:13:24,285 --> 01:13:26,918
Also, Swedish fish,
like it's swimming.
1500
01:13:27,885 --> 01:13:30,618
Garnished with sour worm.
1501
01:13:30,651 --> 01:13:33,785
Or don't garnish it
with the worm.
1502
01:13:33,818 --> 01:13:36,451
These are just snacks
while you make drinks.
1503
01:13:38,151 --> 01:13:41,418
The Old Fashioned,
or Tuesday at Fashion Week.
1504
01:13:42,051 --> 01:13:43,485
♪
1505
01:14:13,951 --> 01:14:15,651
♪
1506
01:14:40,885 --> 01:14:42,718
♪
1507
01:15:05,618 --> 01:15:07,251
♪
110088
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