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1
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[birds chirping]
2
00:01:02,630 --> 00:01:07,368
[man 1] The soil's made up
of silt, clay and loam.
3
00:01:07,401 --> 00:01:12,606
And what you really want
is the combination of
all three of those components.
4
00:01:12,640 --> 00:01:14,742
But it all goes into
making bourbon.
5
00:01:16,177 --> 00:01:18,779
It starts with the corn
growing in the soil
6
00:01:18,812 --> 00:01:21,615
into barley, into wheat,
into rye.
7
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But also, the oak trees
that we have across the road
here to make barrels.
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Really everything
about bourbon
9
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comes from the soil.
10
00:01:34,162 --> 00:01:38,832
[narrator] This is the story
of grains, water, and wood.
11
00:01:41,702 --> 00:01:44,838
It's the story
of immigrants, and farmers,
12
00:01:44,872 --> 00:01:47,141
and businessmen,
and criminals.
13
00:01:48,542 --> 00:01:51,779
The story of cold winters
and hot summers.
14
00:01:55,048 --> 00:01:57,651
It's the story of time.
15
00:02:01,289 --> 00:02:04,292
This is the story
of bourbon.
16
00:02:06,694 --> 00:02:08,662
[man 2]
Two things are important.
17
00:02:08,696 --> 00:02:13,701
The first is, you never
bring out old-aged-bourbons
18
00:02:13,734 --> 00:02:16,036
until you're with
friends and family,
19
00:02:16,069 --> 00:02:19,773
and you're not in any hurry
to go anywhere.
20
00:02:19,807 --> 00:02:24,044
[Marianne] It's all about
the earth and the soil
and the natural ingredients
21
00:02:24,077 --> 00:02:26,980
that go in to make it,
because bourbon
is an all natural product.
22
00:02:27,014 --> 00:02:29,550
There's nothing
synthetic about it.
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00:02:29,583 --> 00:02:32,720
[man 3]
America's only native spirit
is so big and so beautiful
24
00:02:32,753 --> 00:02:35,989
that it can handle anything
you wanna throw at it
25
00:02:36,023 --> 00:02:40,294
and still give you
the true character
that's in that glass.
26
00:02:40,328 --> 00:02:42,563
[man 4]
Bourbon heritage
is American heritage.
27
00:02:42,596 --> 00:02:47,034
Every phase of
American history is reflected
through bourbon history.
28
00:02:47,067 --> 00:02:50,804
[man 5]
It's not grabbing a bottle
of beer out of a cooler.
29
00:02:50,838 --> 00:02:54,141
It's, let me pour you
a glass of this, let me
tell you where it came from.
30
00:02:54,174 --> 00:02:56,710
Let me tell you
the story on this.
31
00:02:56,744 --> 00:02:58,746
It's history in a glass.
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00:02:58,779 --> 00:03:02,883
[man 6] I think people
have discovered that bourbon
is not just a shot and a beer.
33
00:03:02,916 --> 00:03:04,918
It's amazing to see it.
34
00:03:04,952 --> 00:03:07,555
'Cause to me it's not just
your granddad's drink,
or your dad's drink,
35
00:03:07,588 --> 00:03:10,358
like it used to be
when I was young.
36
00:03:10,391 --> 00:03:13,727
[man 7] If you like the idea
of going to the horse races
37
00:03:13,761 --> 00:03:16,664
and living kind of
an agrarian type of life,
38
00:03:16,697 --> 00:03:20,434
bourbon sort of gives you a way
to live in central Kentucky
39
00:03:20,468 --> 00:03:22,603
just for a moment
in your life,
40
00:03:22,636 --> 00:03:24,572
whether you're actually
there or not.
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00:03:25,873 --> 00:03:27,508
[man 8] It's almost
like a legacy that says,
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00:03:27,541 --> 00:03:29,943
if time was not a factor
in our lives,
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00:03:29,977 --> 00:03:32,880
bourbon could
transport us back
44
00:03:32,913 --> 00:03:34,882
into some of those
places where
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00:03:34,915 --> 00:03:37,050
maybe life was a lot
easier going.
46
00:03:38,252 --> 00:03:39,653
That's what bourbon's
all about.
47
00:03:46,960 --> 00:03:48,296
[birds chirping]
48
00:03:51,765 --> 00:03:53,534
[Zoeller] Whoever came over
on the Mayflower
49
00:03:53,567 --> 00:03:54,802
brought a still with them.
50
00:03:56,169 --> 00:03:58,739
And whoever came over
the Appalachian Mountains
51
00:03:58,772 --> 00:04:00,741
to settle at Kentucky first,
52
00:04:00,774 --> 00:04:03,243
brought a still with them.
53
00:04:03,277 --> 00:04:07,481
Whiskey was much, much more
than just a drink.
54
00:04:07,515 --> 00:04:09,550
Distilling was a way of life.
55
00:04:09,583 --> 00:04:12,286
It was what you did
with your surplus corn.
56
00:04:12,320 --> 00:04:14,588
If you stored corn,
it could rot,
57
00:04:14,622 --> 00:04:17,491
it could get eaten by mice
or other vermin.
58
00:04:17,525 --> 00:04:19,226
You turn it into
a bottle of whiskey,
59
00:04:19,259 --> 00:04:21,329
it's gonna stay
the bottle of whiskey.
60
00:04:21,362 --> 00:04:23,731
It's gonna be good then
or forever.
61
00:04:23,764 --> 00:04:26,166
They didn't have refrigeration
like we have it today.
62
00:04:26,199 --> 00:04:31,672
They didn't have
the canning technology
that we have today.
63
00:04:31,705 --> 00:04:34,908
So one of the best ways
to preserve your corn
64
00:04:34,942 --> 00:04:36,477
was to turn it
into whiskey.
65
00:04:36,510 --> 00:04:38,446
In Scotland, in Ireland,
and in England,
66
00:04:38,479 --> 00:04:42,149
if you grew more corn
than you could use
for your family,
67
00:04:42,182 --> 00:04:44,084
it belonged to the king.
68
00:04:44,117 --> 00:04:45,653
But in the new world,
69
00:04:45,686 --> 00:04:48,689
if you grew more corn
than you could use
for your family,
70
00:04:48,722 --> 00:04:50,758
you got to choose
what you did with it.
71
00:04:50,791 --> 00:04:53,093
And what did they do?
They made whiskey.
72
00:04:53,126 --> 00:04:55,796
that was very much
like moonshine.
73
00:04:55,829 --> 00:04:57,598
It was kind of
a rough cut,
74
00:04:57,631 --> 00:05:01,001
not the, you know,
very elegant spirit
that we make today.
75
00:05:01,034 --> 00:05:02,836
It was thought to
be medicinal.
76
00:05:02,870 --> 00:05:05,038
And remember,
you're on the frontier.
77
00:05:05,072 --> 00:05:07,107
There's not a drugstore
to go to.
78
00:05:07,140 --> 00:05:09,109
[Michael] You gotta remember,
these are frontiersmen.
79
00:05:09,142 --> 00:05:11,612
They work from
sun up to sun down.
80
00:05:11,645 --> 00:05:14,147
You get up in the morning,
you're still aching
from the day before,
81
00:05:14,181 --> 00:05:16,316
so you have a little
eye-opener.
82
00:05:16,350 --> 00:05:18,218
A drink of whiskey
to get you going.
83
00:05:18,251 --> 00:05:19,553
Lot of people don't realize
that's where the mint julep
comes from.
84
00:05:19,587 --> 00:05:21,355
It was a breakfast drink.
85
00:05:21,389 --> 00:05:24,658
Whiskey was used
as a medium of exchange.
86
00:05:24,692 --> 00:05:26,560
You would first
grow enough corn
87
00:05:26,594 --> 00:05:29,329
to feed your family
and your livestock.
88
00:05:29,363 --> 00:05:31,365
And whatever you
had leftover,
89
00:05:31,399 --> 00:05:36,637
you either carried around
large bushel baskets of corn,
90
00:05:36,670 --> 00:05:38,472
or you distilled it.
91
00:05:38,506 --> 00:05:40,374
[Michael] Whiskey was just
a very important part
of that life.
92
00:05:40,408 --> 00:05:44,011
So when the frontiersmen
came into the west...
93
00:05:44,044 --> 00:05:46,747
You gotta realize,
Kentucky is the first
American West.
94
00:05:46,780 --> 00:05:49,249
A lot of people
brought stills.
95
00:05:49,282 --> 00:05:51,652
[Freddie]
They weren't whiskey folks.
96
00:05:51,685 --> 00:05:52,920
They were architects,
97
00:05:52,953 --> 00:05:54,988
they were
structural engineers,
98
00:05:55,022 --> 00:05:57,825
they were chemists,
they were bio chemists.
99
00:05:57,858 --> 00:06:00,561
It's not about the whiskey,
100
00:06:00,594 --> 00:06:02,329
it's about the people
101
00:06:02,362 --> 00:06:04,898
that make the product
so cool.
102
00:06:09,202 --> 00:06:10,938
[narrator] Now,
before going any further,
103
00:06:10,971 --> 00:06:14,508
we need to answer
a very simple question.
104
00:06:14,542 --> 00:06:17,077
What does it take
for a spirit
105
00:06:17,110 --> 00:06:20,013
to be able to call itself
a bourbon?
106
00:06:20,047 --> 00:06:23,016
Bourbon is the most
heavily regulated product
in the world.
107
00:06:23,050 --> 00:06:26,119
Our Federal government
tells you how you
have to make bourbon.
108
00:06:26,153 --> 00:06:27,888
[Potter]
I think the first thing
to understand is,
109
00:06:27,921 --> 00:06:29,957
all bourbon is whiskey,
but not all whiskey is bourbon.
110
00:06:29,990 --> 00:06:32,392
By definition, whiskey is
a grain based distillery.
111
00:06:32,426 --> 00:06:34,194
Once you understand that
bourbon is a whiskey,
112
00:06:34,227 --> 00:06:35,896
then it's what
defines a bourbon.
113
00:06:35,929 --> 00:06:38,532
So, the rules of bourbon.
I call it the ABCs.
114
00:06:38,566 --> 00:06:40,200
Start with A,
American made.
115
00:06:40,233 --> 00:06:42,035
Bourbon is uniquely American,
116
00:06:42,069 --> 00:06:43,904
'cause you can only
make in America.
117
00:06:43,937 --> 00:06:46,707
You distill 51% corn,
118
00:06:46,740 --> 00:06:49,042
age it in charred
oak barrels...
119
00:06:49,076 --> 00:06:50,744
You jump through
all those hoops.
120
00:06:50,778 --> 00:06:52,813
But if you do it in Mexico,
you can't use the term
"bourbon".
121
00:06:52,846 --> 00:06:55,716
It does not have to be
made in Kentucky.
122
00:06:55,749 --> 00:06:57,551
A lot of folks
believe that
123
00:06:57,585 --> 00:07:00,153
bourbon can only
be made in Kentucky.
124
00:07:00,187 --> 00:07:02,723
Bourbon, by active Congress,
125
00:07:02,756 --> 00:07:05,459
can be made anywhere
in the United States.
126
00:07:05,493 --> 00:07:06,960
B, barrels.
127
00:07:06,994 --> 00:07:11,999
It must be aged in a brand new
charred white oak barrel,
128
00:07:12,032 --> 00:07:13,567
just like what's behind me.
129
00:07:13,601 --> 00:07:16,436
[Chris] The lead character
of a bourbon whiskey
130
00:07:16,470 --> 00:07:18,138
is the use of a new
charred barrel.
131
00:07:18,171 --> 00:07:22,843
That gives bourbon that
big, rich,
caramel vanilla note.
132
00:07:22,876 --> 00:07:24,812
Yeah, it just makes
bourbon so special.
133
00:07:24,845 --> 00:07:26,246
C is corn.
134
00:07:26,279 --> 00:07:28,281
To be a bourbon, you have
to use at least 51% corn.
135
00:07:28,315 --> 00:07:29,917
There's a very good
reason for that.
136
00:07:29,950 --> 00:07:33,654
Corn imparts
a very unique flavor
to bourbon.
137
00:07:33,687 --> 00:07:35,589
That sweetness.
138
00:07:35,623 --> 00:07:38,425
If you taste a Scotch whiskey
and Irish whiskey,
you get some sweetness.
139
00:07:38,458 --> 00:07:40,460
A lot of it from the wood,
maybe a little bit
from the grain.
140
00:07:40,494 --> 00:07:42,963
But if you taste bourbon,
you can taste that sweetness.
141
00:07:42,996 --> 00:07:44,632
You can almost
taste the corn.
142
00:07:44,665 --> 00:07:46,500
D is distillation proof.
143
00:07:46,534 --> 00:07:48,101
So when you come
off the still,
144
00:07:48,135 --> 00:07:50,538
you cannot be higher
than 160 proof.
145
00:07:50,571 --> 00:07:53,707
The higher the proof,
the less flavor that's
gonna be there.
146
00:07:53,741 --> 00:07:55,843
Think about it.
Vodka is 190 proof,
147
00:07:55,876 --> 00:07:58,211
192 proof when it
comes off those stills.
148
00:07:58,245 --> 00:08:00,881
It has no flavor,
it's just pure alcohol.
149
00:08:00,914 --> 00:08:02,115
You start getting
over 160,
150
00:08:02,149 --> 00:08:03,483
you're stripping out
grain flavor.
151
00:08:03,517 --> 00:08:05,553
You're moving more
into a vodka category.
152
00:08:05,586 --> 00:08:07,154
That's not what
we want with bourbon.
153
00:08:07,187 --> 00:08:08,856
We wanna hold on
to the grain character.
154
00:08:08,889 --> 00:08:12,292
So one of the rules is
you gotta be 160 or less
coming off the still.
155
00:08:12,325 --> 00:08:14,895
E, entry proof
going into the barrel.
156
00:08:14,928 --> 00:08:17,665
You have to be 125 proof
or less.
157
00:08:17,698 --> 00:08:19,399
F, fill proof.
158
00:08:19,432 --> 00:08:22,069
In the bottle, your proof
has to be 80 or above.
159
00:08:22,102 --> 00:08:23,470
G, genuine.
160
00:08:23,503 --> 00:08:26,339
There are no additives allowed.
161
00:08:26,373 --> 00:08:28,408
So, everything is
162
00:08:28,441 --> 00:08:30,477
what Mother Nature provides.
163
00:08:30,510 --> 00:08:33,581
No flavor, or no color,
or nothing should be added
to bourbon.
164
00:08:33,614 --> 00:08:35,182
It's a natural product.
165
00:08:35,215 --> 00:08:37,384
If you add any color
or any flavor, it becomes
a whiskey.
166
00:08:37,417 --> 00:08:40,554
All that color must come from
aging in that new charred
oak barrel.
167
00:08:40,588 --> 00:08:43,023
You're only as good
as what comes off the still
168
00:08:43,056 --> 00:08:44,491
and what comes
out of that barrel
169
00:08:44,524 --> 00:08:46,026
and goes down that
bottling line.
170
00:08:50,297 --> 00:08:52,265
[Steve] Okay, quiz time.
171
00:08:52,299 --> 00:08:55,035
Who was the first person
who took that un-aged
white whiskey
172
00:08:55,068 --> 00:08:57,270
and turned it into
bourbon that
we know today?
173
00:08:58,538 --> 00:09:00,507
In the 1800s,
174
00:09:00,540 --> 00:09:02,876
a Baptist minister
by the name of Elijah Craig
175
00:09:02,910 --> 00:09:07,247
used old barrels previously
containing fish and pickles
176
00:09:07,280 --> 00:09:10,250
to store some of his
newly distilled whiskey.
177
00:09:10,283 --> 00:09:13,086
But in order to get rid
of that nasty fish smell,
178
00:09:13,120 --> 00:09:16,757
he charred the inside
of the barrels,
179
00:09:16,790 --> 00:09:19,960
making a discovery
that would forever change
the history of bourbon.
180
00:09:23,096 --> 00:09:24,765
Or, wait...
181
00:09:24,798 --> 00:09:26,734
Maybe it was the, uh...
182
00:09:26,767 --> 00:09:28,969
The poor farmer from
Bourbon County, Kentucky.
183
00:09:30,270 --> 00:09:32,039
Who after his barn
burned down,
184
00:09:32,072 --> 00:09:35,809
he was forced
to use some surviving
but very charred barrels,
185
00:09:35,843 --> 00:09:37,110
to transport his whiskey
186
00:09:37,144 --> 00:09:39,246
down the Mississippi
to New Orleans.
187
00:09:39,780 --> 00:09:41,081
Sloshing around.
188
00:09:44,818 --> 00:09:47,254
Or wait, maybe it was
the Lexington grocer.
189
00:09:48,856 --> 00:09:49,923
Uh...
190
00:09:49,957 --> 00:09:52,292
Upon seeing the popularity
of cognac,
191
00:09:52,325 --> 00:09:55,128
a spirit aged in
toasted oak casks,
192
00:09:55,162 --> 00:09:57,464
put an order in
for his usual corn whiskey,
193
00:09:57,497 --> 00:10:00,167
but this time however,
he requested
194
00:10:00,200 --> 00:10:03,470
that it be sent in barrels
burnt upon the inside.
195
00:10:05,372 --> 00:10:06,640
That's it.
196
00:10:08,809 --> 00:10:10,944
Or, maybe it doesn't
really matter.
197
00:10:12,012 --> 00:10:13,714
Somehow bourbon
found a way.
198
00:10:26,626 --> 00:10:28,929
[Marianne] We are on our way
to Walnut Grove Farm.
199
00:10:28,962 --> 00:10:31,298
And we're actually headed
to the home farm,
200
00:10:31,331 --> 00:10:34,167
which is where their
family first settled
201
00:10:34,201 --> 00:10:35,769
back in the 1800s.
202
00:10:35,803 --> 00:10:38,338
Which is incredible.
203
00:10:38,371 --> 00:10:42,142
They're gonna be providing
all of the corn for
my bourbon.
204
00:10:42,175 --> 00:10:44,945
[narrator] This is
Marianne Barnes.
205
00:10:44,978 --> 00:10:48,148
And she is the first
female master distiller
206
00:10:48,181 --> 00:10:49,850
since Prohibition.
207
00:10:49,883 --> 00:10:51,518
This is also
the Marianne Barnes
208
00:10:51,551 --> 00:10:53,020
that Forbes magazine named
209
00:10:53,053 --> 00:10:55,723
one of the top 30 business
people under 30-years-old.
210
00:10:56,489 --> 00:10:57,891
In 2015,
211
00:10:57,925 --> 00:10:59,359
Marianne and her
business partners
212
00:10:59,392 --> 00:11:01,194
launched a brand
new distillery
213
00:11:01,228 --> 00:11:02,963
called Castle & Key.
214
00:11:02,996 --> 00:11:07,400
Setting up shop in the long
abandoned Old Taylor Distiller.
215
00:11:07,434 --> 00:11:10,303
Today, she's come to
the Kentucky-Tennessee border
216
00:11:10,337 --> 00:11:14,574
to get some corn for her
first batch of bourbon.
217
00:11:14,607 --> 00:11:17,978
[Marianne] Corn is
a historical ingredient
for bourbon.
218
00:11:18,011 --> 00:11:20,914
It goes back to the roots
of when bourbon started
in Kentucky.
219
00:11:20,948 --> 00:11:22,850
When the settlers
first came out here,
220
00:11:22,883 --> 00:11:25,152
they were still making
rye and barley whiskeys.
221
00:11:25,185 --> 00:11:27,821
When they hit this part
of the United States,
222
00:11:27,855 --> 00:11:29,489
they encountered
the Indians.
223
00:11:29,522 --> 00:11:32,259
The Indians had been
exposed to the Spanish.
224
00:11:32,292 --> 00:11:34,928
The Spanish had introduced
the Indians to corn whiskey,
225
00:11:34,962 --> 00:11:36,496
moonshine.
226
00:11:36,529 --> 00:11:38,431
And what they did is they
started mixing corn whiskey
227
00:11:38,465 --> 00:11:40,433
with the rye
and barley whiskeys
228
00:11:40,467 --> 00:11:42,569
and that's how the taste
of bourbon got started.
229
00:11:44,304 --> 00:11:47,507
[Marianne] By law,
your bourbon has to be
at least 51% corn.
230
00:11:47,540 --> 00:11:49,509
It is the most important
ingredient.
231
00:11:49,542 --> 00:11:51,111
It's the star of the show.
232
00:11:51,144 --> 00:11:54,281
You're getting
a lot of your flavor
from your corn.
233
00:11:54,314 --> 00:11:56,449
Not only just because
it's that percentage,
234
00:11:56,483 --> 00:11:58,251
but it's a very
flavorful grain.
235
00:11:58,285 --> 00:12:00,720
Corn actually
identifies bourbon,
236
00:12:00,754 --> 00:12:02,355
because of the flavor
that it imparts.
237
00:12:02,389 --> 00:12:04,624
If you taste any whiskeys
the world over,
238
00:12:04,657 --> 00:12:06,860
you'll notice that bourbon
is very unique,
239
00:12:06,894 --> 00:12:08,461
especially in its sweetness.
240
00:12:08,495 --> 00:12:11,899
And that is derived
from the corn
that is used to make it.
241
00:12:11,932 --> 00:12:15,602
That corn is what's gonna
give it a lot of sweetness.
242
00:12:15,635 --> 00:12:19,206
A lot of the mouth feel
is gonna come
from the corn.
243
00:12:19,239 --> 00:12:21,474
And so you deliberately bring
244
00:12:21,508 --> 00:12:24,311
bourbon off the still
at a lower proof.
245
00:12:25,745 --> 00:12:28,248
And that retains some of
the natural properties of it.
246
00:12:28,281 --> 00:12:30,650
[Potter] It's just
a very robust flavor.
247
00:12:30,683 --> 00:12:33,653
And what that does is,
it can go through maturation,
248
00:12:33,686 --> 00:12:34,922
it can go to the barrel.
249
00:12:34,955 --> 00:12:36,556
And so
it's gonna come through
250
00:12:36,589 --> 00:12:39,659
whether it's four-years-old,
or 23-years-old.
251
00:12:39,692 --> 00:12:43,663
Corn really does last
over those years.
252
00:12:43,696 --> 00:12:47,300
You can still get it,
you know,
18 or 23 years later.
253
00:12:47,334 --> 00:12:50,337
[Marianne] And a single
bottle of bourbon,
depending on your recipe,
254
00:12:50,370 --> 00:12:54,174
will have somewhere between
two and two-and-a-half
pounds of corn.
255
00:12:57,177 --> 00:13:00,447
It's really important to take
care of the soil and earth.
256
00:13:00,480 --> 00:13:04,551
Soil that's gonna feed
the plants that eventually
go into bourbon.
257
00:13:04,584 --> 00:13:06,453
You know, corn grows
for four months
258
00:13:06,486 --> 00:13:08,055
and it's pulling
from the earth.
259
00:13:08,088 --> 00:13:11,491
The oak trees that eventually
go into the barrels
260
00:13:11,524 --> 00:13:14,327
that are gonna
contain your product
for four years
261
00:13:14,361 --> 00:13:18,731
have been drawn from the earth
for upwards of 40-50 years.
262
00:13:18,765 --> 00:13:20,733
Every season that has
come and gone,
263
00:13:20,767 --> 00:13:23,470
every change
in the environment,
264
00:13:23,503 --> 00:13:26,573
you will eventually taste
in a glass of bourbon.
265
00:13:26,606 --> 00:13:29,009
In a lot of ways
it's like drinking history
266
00:13:29,042 --> 00:13:32,812
and experiencing nature
in a completely
different way.
267
00:13:32,846 --> 00:13:34,481
[Don] There's a lot
of science involved
268
00:13:34,514 --> 00:13:36,649
in anything that you do
in farming.
269
00:13:36,683 --> 00:13:40,620
But once you get
past the science,
270
00:13:40,653 --> 00:13:42,089
there's still an art.
271
00:13:42,122 --> 00:13:45,425
Just like anything else.
Just like fine furniture.
272
00:13:45,458 --> 00:13:47,160
The guy that's
making the furniture
273
00:13:47,194 --> 00:13:49,462
knows he can look
at the grain of the wood
274
00:13:49,496 --> 00:13:52,499
and know which way it needs
to be put together
275
00:13:52,532 --> 00:13:54,301
to make a beautiful piece.
276
00:13:54,334 --> 00:13:56,136
And farming's the same way.
277
00:13:56,169 --> 00:13:58,939
You have the craftsmanship
that really is just...
278
00:13:58,972 --> 00:14:01,708
You just gain over
a lifetime.
279
00:14:04,144 --> 00:14:07,814
There are always an
even number of rows
per ear.
280
00:14:07,847 --> 00:14:11,451
And in this case,
these are 14 a round.
281
00:14:11,484 --> 00:14:15,188
In other ears, sometimes we
see as many as 16 or 18.
282
00:14:15,222 --> 00:14:17,991
And I think it's because
we had an excess of water
this year
283
00:14:18,025 --> 00:14:21,061
that actually has hurt
our yields a little bit.
284
00:14:21,094 --> 00:14:22,829
They'll still be above
average yields.
285
00:14:22,862 --> 00:14:26,900
You can tell how many bushels
you're gonna yield per acre?
286
00:14:26,934 --> 00:14:28,701
-That's fascinating.
-You can make
a pretty good estimate.
287
00:14:40,413 --> 00:14:43,216
We're sitting next to a field
of non-GMO white corn
288
00:14:43,250 --> 00:14:45,352
that has been
grown specifically for
289
00:14:45,385 --> 00:14:48,188
our Bottled in bond
core bourbon brand.
290
00:14:48,221 --> 00:14:52,725
In four years,
this 45 acres of white corn
291
00:14:52,759 --> 00:14:55,828
will be about 250,000
bottles of bourbon.
292
00:15:17,150 --> 00:15:19,086
[Freddie]
We encourage people
to take pictures.
293
00:15:19,119 --> 00:15:21,388
We encourage them
to ask questions.
294
00:15:21,421 --> 00:15:22,622
It's a touchy-feely tour.
295
00:15:22,655 --> 00:15:23,790
We tell 'em to
touch the barrels.
296
00:15:23,823 --> 00:15:25,058
You know,
kind of look at it.
297
00:15:25,092 --> 00:15:26,559
We go into the bottling house.
298
00:15:26,593 --> 00:15:28,261
You get a chance
to hold a bottle
299
00:15:28,295 --> 00:15:31,098
and kind of like
take some special photos.
300
00:15:31,131 --> 00:15:33,466
Come over this way.
Let's head this way.
301
00:15:33,500 --> 00:15:35,468
[narrator] You've already
met Freddie Johnson.
302
00:15:35,502 --> 00:15:37,070
Now, what he hasn't
told you
303
00:15:37,104 --> 00:15:39,772
is that he's a third
generation employee
304
00:15:39,806 --> 00:15:41,541
at the Buffalo
Trace Distillery.
305
00:15:41,574 --> 00:15:43,810
His grandfather worked here,
his father worked here,
306
00:15:43,843 --> 00:15:45,478
and now he works here.
307
00:15:45,512 --> 00:15:48,715
Trust me when I say,
this guy knows bourbon.
308
00:15:48,748 --> 00:15:51,918
And today, he's agreed
to teach us a thing or two
309
00:15:51,951 --> 00:15:53,620
about the art of tasting.
310
00:15:53,653 --> 00:15:56,990
Well, we've had a chance
to look around the distillery,
311
00:15:57,024 --> 00:15:59,726
and now it's the time that
you've really been waiting for,
312
00:15:59,759 --> 00:16:02,495
and that is to see what that
product is gonna taste like
313
00:16:02,529 --> 00:16:04,331
after it's been
in the barrel for a while.
314
00:16:04,364 --> 00:16:06,833
This is your White Dog,
Everclear,
315
00:16:06,866 --> 00:16:08,168
Georgia Moon,
White Lightning.
316
00:16:08,201 --> 00:16:09,802
And this is what goes
into the barrel,
317
00:16:09,836 --> 00:16:12,105
and this is what
the settlers used to drink
back in the day.
318
00:16:12,672 --> 00:16:14,341
Got it?
319
00:16:14,374 --> 00:16:16,309
Word on the street,
if you haven't been dead
more than two weeks,
320
00:16:16,343 --> 00:16:17,410
this'll bring you back.
321
00:16:17,444 --> 00:16:18,511
-[laughter]
-Okay, now.
322
00:16:18,545 --> 00:16:19,946
You're gonna
cup your hand like this.
323
00:16:19,979 --> 00:16:22,149
I want you
to smell off it.
324
00:16:22,182 --> 00:16:25,085
You'll notice it smells
very soft and buttery
to the nose.
325
00:16:25,118 --> 00:16:27,487
Now, I want you to
smack your hands together.
326
00:16:27,520 --> 00:16:28,755
Smack 'em.
327
00:16:28,788 --> 00:16:30,190
Rub 'em real briskly.
328
00:16:31,391 --> 00:16:33,960
Now, cup and smell
them again.
329
00:16:33,993 --> 00:16:36,529
Really strong of alcohol
now, right?
330
00:16:36,563 --> 00:16:37,964
So now the dog is awake.
331
00:16:37,997 --> 00:16:39,166
-Okay?
-[laughter]
332
00:16:39,632 --> 00:16:40,967
All right?
333
00:16:41,000 --> 00:16:42,502
I know the strength
of this whiskey.
334
00:16:42,535 --> 00:16:43,803
Let them breathe.
335
00:16:43,836 --> 00:16:45,638
Let them breathe.
All right?
336
00:16:45,672 --> 00:16:48,041
When I say "You, sir,"
you say "Farm."
337
00:16:48,075 --> 00:16:49,642
[all laughing]
338
00:16:49,676 --> 00:16:51,978
When I say, Bourbon,"
you say, "Corn."
339
00:16:52,011 --> 00:16:53,446
Smack your hands again.
340
00:16:53,480 --> 00:16:54,814
Rub 'em real brisk.
341
00:16:55,815 --> 00:16:56,983
Cup, smell 'em again.
342
00:16:57,484 --> 00:16:58,518
Corn.
343
00:16:59,319 --> 00:17:00,520
How about that?
344
00:17:00,553 --> 00:17:02,155
What's the dominant
ingredient in bourbon?
345
00:17:02,189 --> 00:17:03,490
-Dotty?
-[woman] Corn.
346
00:17:03,523 --> 00:17:05,024
Exactly.
347
00:17:05,058 --> 00:17:07,026
And if this had been
straight rye whiskey,
it would've smelled like rye.
348
00:17:07,060 --> 00:17:09,229
If it had been scotch,
it would've smelled
like barley.
349
00:17:09,262 --> 00:17:10,663
I now know the strength
of your whiskey
350
00:17:10,697 --> 00:17:12,632
and the dominant grain
you've used to make it with.
351
00:17:12,665 --> 00:17:14,000
Let 'em breathe again.
352
00:17:14,033 --> 00:17:15,335
Fly, my friends.
Be free.
353
00:17:15,368 --> 00:17:16,403
Let 'em breathe.
354
00:17:16,436 --> 00:17:17,904
Smack 'em again.
355
00:17:17,937 --> 00:17:19,038
Rub 'em real briskly.
356
00:17:20,373 --> 00:17:21,841
Cup, smell 'em again.
357
00:17:21,874 --> 00:17:24,244
Now they smell like bread,
like yeast.
358
00:17:24,277 --> 00:17:26,679
So now I know the strength,
I know the dominant grain,
359
00:17:26,713 --> 00:17:28,415
and I know the kind of yeast
that you used.
360
00:17:28,448 --> 00:17:31,184
So that's the way the old
moonshiners found out
about whiskey
361
00:17:31,218 --> 00:17:32,852
before they ever let it
touch their lips.
362
00:17:33,386 --> 00:17:34,454
Cool?
363
00:17:35,255 --> 00:17:36,256
[dog barks]
364
00:17:36,689 --> 00:17:38,425
[buzzing]
365
00:17:38,458 --> 00:17:40,427
-[barks]
-We talked about this.
366
00:17:40,460 --> 00:17:42,395
It's gonna hurt you
every time you bark.
367
00:17:42,429 --> 00:17:43,730
I know this hurts you.
368
00:17:44,964 --> 00:17:46,199
[buzzing]
369
00:17:46,866 --> 00:17:47,900
[continues barking]
370
00:17:47,934 --> 00:17:50,103
[sighs]
371
00:17:50,137 --> 00:17:52,038
That last one was,
"Okay, I'm done.
This hurts."
372
00:17:54,907 --> 00:17:56,943
[narrator] That guy
who hates dogs so much
373
00:17:56,976 --> 00:17:58,678
is named Paul Steele.
374
00:17:58,711 --> 00:18:01,214
And he lives in
Nashville, Tennessee.
375
00:18:01,248 --> 00:18:02,615
Paul's into bourbon.
376
00:18:02,649 --> 00:18:04,517
Really into bourbon.
377
00:18:04,551 --> 00:18:08,921
So much so that he
decided to turn his basement
into a speakeasy.
378
00:18:08,955 --> 00:18:10,690
[Paul] It escalated
really quickly.
379
00:18:10,723 --> 00:18:13,360
We moved into the house
about three-and-a-half
years ago.
380
00:18:13,393 --> 00:18:16,629
And this was just
an unfinished basement.
381
00:18:16,663 --> 00:18:19,966
And then,
my wife's father got ill
382
00:18:19,999 --> 00:18:22,602
and he passed away
relatively quickly.
383
00:18:22,635 --> 00:18:24,471
So we acquired a bunch
of family pieces
384
00:18:24,504 --> 00:18:27,307
from my dad
and Paul's grandparents.
385
00:18:27,340 --> 00:18:30,910
As a way to honor them
and kind of hang on
to those memories,
386
00:18:30,943 --> 00:18:32,712
we were able to
keep some stuff,
387
00:18:32,745 --> 00:18:34,747
and that's the only place
we had room for it,
was our basement.
388
00:18:34,781 --> 00:18:37,750
This is his.
This light is his.
389
00:18:37,784 --> 00:18:40,220
He was a metal worker.
He made these.
390
00:18:40,253 --> 00:18:42,455
Most of the stuff
on the walls
391
00:18:43,122 --> 00:18:45,792
are from his barn.
392
00:18:45,825 --> 00:18:49,095
And that made it take shape
really, really quickly.
393
00:18:49,128 --> 00:18:50,830
[narrator] In that first year,
394
00:18:50,863 --> 00:18:53,466
Paul's bourbon collection
went from a single fifth
of Jefferson's,
395
00:18:53,500 --> 00:18:57,804
to 370 unique bottles.
396
00:18:57,837 --> 00:19:00,640
This, along with
regular tastings
that he hosts,
397
00:19:00,673 --> 00:19:04,477
has made Paul
a bit of a folk hero
among aficionados.
398
00:19:07,647 --> 00:19:09,716
So tonight we are
having a little,
399
00:19:11,050 --> 00:19:13,686
more or less party,
get together.
400
00:19:13,720 --> 00:19:16,155
Celebration of life.
401
00:19:16,189 --> 00:19:18,124
That sounds like someone died.
No one died.
402
00:19:18,157 --> 00:19:19,959
We are having, uh...
403
00:19:21,194 --> 00:19:23,162
a little party at
the speakeasy.
404
00:19:23,196 --> 00:19:25,965
We do this probably
three times a year.
405
00:19:36,709 --> 00:19:37,810
They've got a great selection.
406
00:19:37,844 --> 00:19:40,980
I mean, it's not
a huge store, but,
407
00:19:41,013 --> 00:19:43,750
this is the only place
in Nashville that sells
408
00:19:44,517 --> 00:19:45,552
Heaven Hill...
409
00:19:47,920 --> 00:19:49,689
...by like the gallon.
410
00:19:49,722 --> 00:19:51,358
Sometimes they have
stuff in the back.
411
00:19:51,391 --> 00:19:53,293
Might be worth asking about.
412
00:19:53,326 --> 00:19:54,361
Is that all the bourbon
you got,
413
00:19:54,394 --> 00:19:55,762
or you might have one
in the back?
414
00:19:58,765 --> 00:20:00,567
Is this the 22, or the...
415
00:20:01,368 --> 00:20:02,469
Yeah, 22.
416
00:20:02,502 --> 00:20:04,604
I will definitely
be picking this up.
417
00:20:05,672 --> 00:20:08,074
Yeah. So I am very happy.
418
00:20:08,107 --> 00:20:12,945
Picking up
the limited edition.
Four Roses, Elliott's Select.
419
00:20:25,925 --> 00:20:28,895
[woman] We always hire
a bartender to work
all of our parties.
420
00:20:28,928 --> 00:20:32,064
And typically,
it's just kind of
your normal bartender.
421
00:20:32,098 --> 00:20:36,436
But this time really
we want the mixologist
of Nashville.
422
00:20:36,469 --> 00:20:39,205
And so we were just kind of
looking around and researching
423
00:20:39,238 --> 00:20:40,907
and finding out
who that might be.
424
00:20:40,940 --> 00:20:43,876
We found some stuff online
about this guy named
Jonathan Howard.
425
00:20:43,910 --> 00:20:47,914
So I'm following it up,
finding him on Instagram,
I think.
426
00:20:47,947 --> 00:20:50,850
He came up with some
special drinks to make
for us tonight.
427
00:21:06,599 --> 00:21:08,100
[Jonathan]
When I'm making a drink,
especially the bourbon,
428
00:21:08,134 --> 00:21:10,537
I think there's
a lot more that is
to be said of the spirit
429
00:21:10,570 --> 00:21:13,072
than just stirring it
in Old Fashion or
stirring it in Manhattan.
430
00:21:13,105 --> 00:21:15,274
Both beautiful drinks,
but I like to go with,
431
00:21:15,308 --> 00:21:17,544
you know, honey,
which is gonna bring
out some of that...
432
00:21:17,577 --> 00:21:20,046
some of the honey qualities
of the whiskey,
'cause they are there.
433
00:21:20,079 --> 00:21:21,414
And then lemon juice.
434
00:21:21,448 --> 00:21:23,550
Just something that's
really easy and good to drink
435
00:21:23,583 --> 00:21:25,452
and they're just balanced
or really pretty.
436
00:21:25,485 --> 00:21:27,420
You know, I like
drinks like that.
437
00:21:27,454 --> 00:21:29,756
I like taking
sort of the spirit
438
00:21:29,789 --> 00:21:31,257
no matter what it is,
439
00:21:31,290 --> 00:21:33,326
and saying, "Okay, this
is what's always done with it.
440
00:21:33,360 --> 00:21:34,494
I would rather do this."
441
00:21:47,206 --> 00:21:50,577
[Paul]
Bourbon is much needed
in today's climate.
442
00:21:50,610 --> 00:21:52,311
Everyone is always busy.
443
00:21:52,345 --> 00:21:53,780
If you ask how someone
is doing,
444
00:21:53,813 --> 00:21:55,448
good, they're busy.
445
00:21:55,482 --> 00:21:58,985
And because bourbon is not
meant to be shot,
446
00:21:59,018 --> 00:22:01,153
you know, it's meant
to be enjoyed,
447
00:22:01,187 --> 00:22:05,925
I think bourbon is going
against the grain of society
448
00:22:05,958 --> 00:22:09,028
and returning to where
we all come from.
449
00:22:09,061 --> 00:22:10,463
So I just think intrinsically,
450
00:22:10,497 --> 00:22:12,932
bourbon is
a great pause button.
451
00:22:12,965 --> 00:22:14,567
And that to me is
452
00:22:15,902 --> 00:22:19,138
direly needed in
today's current climate.
453
00:22:29,015 --> 00:22:30,883
I'm Elon Musk
and I'm making cocktails
454
00:22:30,917 --> 00:22:32,819
in Enoteca in Lexington,
Kentucky today.
455
00:22:34,186 --> 00:22:36,856
[laughter]
456
00:22:36,889 --> 00:22:39,225
I'm Seth Brewer and I am
making a cocktail for you all
457
00:22:39,258 --> 00:22:41,360
at Enoteca in
Lexington, Kentucky.
458
00:22:41,394 --> 00:22:43,029
Today we are making
the Winner's Circle.
459
00:22:43,062 --> 00:22:44,664
It is a Maker's Mark cocktail.
460
00:22:44,697 --> 00:22:47,834
So what we're gonna do is
we're gonna pour in one jigger
461
00:22:47,867 --> 00:22:49,469
of our Maker's Mark.
462
00:22:49,502 --> 00:22:52,238
We are then gonna use
three quarters
463
00:22:52,271 --> 00:22:55,875
of an ounce of
Gents ginger syrup
from here in Lexington.
464
00:22:55,908 --> 00:22:59,546
Three quarters Jack Rudy
Elderflower Tonic.
465
00:23:00,513 --> 00:23:02,048
And three quarters
466
00:23:02,081 --> 00:23:05,418
Giffard Pamplemousse rose
pink grapefruit liqueur.
467
00:23:06,453 --> 00:23:07,687
Just a little shake.
468
00:23:09,121 --> 00:23:12,058
And we will top with
a bing cherry
469
00:23:12,091 --> 00:23:16,663
that has been marinated in
that same Giffard Pamplemousse
pink grapefruit liqueur.
470
00:23:16,696 --> 00:23:18,364
And there you have
a Winner's Circle.
471
00:23:26,405 --> 00:23:28,441
[Bob] After the Civil War,
bourbon was hot.
472
00:23:28,475 --> 00:23:29,876
The peace dividend
was paying off.
473
00:23:29,909 --> 00:23:32,111
People wanted to enjoy
distilled spirits.
474
00:23:32,144 --> 00:23:34,747
The opportunity was so good
that you had people come
to the table
475
00:23:34,781 --> 00:23:36,549
that wanted to shortcut
the whole system.
476
00:23:36,583 --> 00:23:38,518
They didn't want
to build a distillery
477
00:23:38,551 --> 00:23:40,286
and sit on the stuff
for a couple of years.
478
00:23:40,319 --> 00:23:42,121
They wanted to make
a quick buck.
479
00:23:42,154 --> 00:23:44,190
[Marianne]
You didn't really know where
your whiskey was coming from,
480
00:23:44,223 --> 00:23:45,858
or who made it,
or who might have
481
00:23:45,892 --> 00:23:48,895
tampered with it
before you tasted it.
482
00:23:48,928 --> 00:23:50,129
Before you went to the bar
and got a drink,
483
00:23:50,162 --> 00:23:51,898
or before your doctor
prescribed it to you.
484
00:23:51,931 --> 00:23:53,700
Bourbon was in
such a high demand
485
00:23:53,733 --> 00:23:56,469
that there were these
rectifiers who were making
bourbon overnight.
486
00:23:56,503 --> 00:23:58,571
They'd add either
a neutral spirits,
487
00:23:58,605 --> 00:24:00,907
or they'd add rubbing alcohol
or water.
488
00:24:00,940 --> 00:24:02,575
And since the color
was lighter,
489
00:24:02,609 --> 00:24:05,377
they might put a little
tobacco spit in there
490
00:24:05,411 --> 00:24:06,713
to get the color back up.
491
00:24:06,746 --> 00:24:08,380
Maybe the bite wasn't there,
492
00:24:08,414 --> 00:24:10,382
so they'd add
just acid to it.
493
00:24:10,416 --> 00:24:12,485
They would look the same
to the naked eye.
494
00:24:12,519 --> 00:24:16,489
And the packaging sort of
betrayed that trust, really.
495
00:24:16,523 --> 00:24:18,424
That original social contract,
496
00:24:18,457 --> 00:24:21,961
of what I put on this label
is what is in this bottle,
was being broken.
497
00:24:21,994 --> 00:24:23,429
People were literally dying.
498
00:24:23,462 --> 00:24:25,464
That's where the name
"Death Drink" comes from.
499
00:24:25,498 --> 00:24:27,166
It was that rectifier era.
500
00:24:27,199 --> 00:24:29,101
To the consumer,
they would go in
501
00:24:29,135 --> 00:24:31,137
and they would see
two bottles of bourbon.
502
00:24:31,170 --> 00:24:32,939
One would be
authentically produced,
503
00:24:32,972 --> 00:24:35,074
according to
standards that are
504
00:24:35,107 --> 00:24:37,443
more or less the same
as how we make bourbon today.
505
00:24:37,476 --> 00:24:39,679
The other was bogus.
Hocus pocus.
506
00:24:39,712 --> 00:24:41,247
It could be
neutral grain spirit
507
00:24:41,280 --> 00:24:42,682
with food coloring
and sugar.
508
00:24:42,715 --> 00:24:45,451
That started to tarnish
the reputation of whiskey.
509
00:24:45,484 --> 00:24:49,155
[Zoeller]
Colonel Taylor was a banker
from Frankfurt, Kentucky,
510
00:24:49,188 --> 00:24:51,858
who eventually got
into distilling.
511
00:24:51,891 --> 00:24:54,527
And anything he did,
he did first class.
512
00:24:54,561 --> 00:24:57,429
He was very proud of what
the distillery looked like.
513
00:24:57,463 --> 00:24:59,799
Very proud of
the product he made.
514
00:24:59,832 --> 00:25:03,502
And he wanted to make sure
that that product got
to the consumer.
515
00:25:03,536 --> 00:25:08,975
In 1887, Colonel Taylor
built a limestone castle
to house his distillery.
516
00:25:09,008 --> 00:25:11,510
In a way, it symbolized
517
00:25:11,544 --> 00:25:15,181
protection for his bourbon
from an industry that
518
00:25:15,214 --> 00:25:17,784
people back then
really couldn't trust.
519
00:25:17,817 --> 00:25:20,452
So he worked for ten years
520
00:25:20,486 --> 00:25:23,856
on the Bottled in Bond Act
of 1897.
521
00:25:23,890 --> 00:25:26,292
[Bob] Bottled in Bond Act
was the first
522
00:25:26,325 --> 00:25:29,295
truth in advertising law
in United States.
523
00:25:29,328 --> 00:25:31,397
Now, think about that.
524
00:25:31,430 --> 00:25:33,833
Didn't start with food,
didn't start with medicine,
didn't start with fuel.
525
00:25:33,866 --> 00:25:35,234
It started with whiskey.
526
00:25:35,267 --> 00:25:38,370
He brought trust,
and transparency,
527
00:25:38,404 --> 00:25:41,407
and authenticity,
and that respect
528
00:25:41,440 --> 00:25:44,543
and that relationship
between the consumer
and the distiller.
529
00:25:44,577 --> 00:25:46,579
This was
a revolutionary moment.
530
00:25:47,714 --> 00:25:49,916
After the Bottled in Bond Act
was passed,
531
00:25:49,949 --> 00:25:53,352
consumers could
walk into the store,
pick up a bottle,
532
00:25:53,385 --> 00:25:55,221
see "Bottled in Bond"
on the label,
533
00:25:55,254 --> 00:25:57,924
and they would be assured
of the quality that
they were getting.
534
00:25:57,957 --> 00:26:00,559
And this changed the story
of bourbon forever.
535
00:26:08,234 --> 00:26:10,402
[Steve] What does it take
for a bourbon
536
00:26:10,436 --> 00:26:12,772
to be considered
Bottled in Bond?
537
00:26:12,805 --> 00:26:14,674
Well, a couple of things.
But first,
538
00:26:14,707 --> 00:26:19,178
I want to shout out
to Colonel Taylor.
539
00:26:19,211 --> 00:26:20,947
I love what you did
with the law.
540
00:26:21,881 --> 00:26:23,449
Okay. Um...
541
00:26:24,717 --> 00:26:26,886
Yeah, Bottled in Bond.
542
00:26:26,919 --> 00:26:29,555
Couple of things. First,
the whiskey must be the product
543
00:26:29,588 --> 00:26:31,523
of one distillation season,
544
00:26:31,557 --> 00:26:33,125
one master distiller,
545
00:26:33,159 --> 00:26:34,460
and one distillery.
546
00:26:34,493 --> 00:26:36,929
Second, it must be aged
547
00:26:36,963 --> 00:26:39,131
in a federally
bonded warehouse
548
00:26:39,165 --> 00:26:42,735
under U.S. government
supervision for
at least four years.
549
00:26:42,769 --> 00:26:46,605
And third,
it must be bottled
in glass at 100 proof.
550
00:26:46,639 --> 00:26:49,809
Like you're even gonna put it
in a plastic bottle.
551
00:26:49,842 --> 00:26:52,645
So, next time you're at
the liquor store,
552
00:26:52,679 --> 00:26:55,114
grab yourself a bottle
of bonded bourbon
553
00:26:55,147 --> 00:26:56,749
and rest assured,
554
00:26:56,783 --> 00:26:58,150
you got the real deal.
555
00:26:58,184 --> 00:27:00,586
Like you think is this...
556
00:27:00,619 --> 00:27:01,688
Is this bonded bourbon?
557
00:27:04,490 --> 00:27:05,758
No.
558
00:27:05,792 --> 00:27:07,193
This is in plastic.
559
00:27:19,371 --> 00:27:21,974
Hey, Petey,
you're gonna say hi?
560
00:27:22,008 --> 00:27:24,176
You're not gonna say hi today?
All right.
561
00:27:24,210 --> 00:27:26,979
Petey is a blue-fronted Amazon.
562
00:27:27,013 --> 00:27:28,848
We've just
acquired him recently.
563
00:27:28,881 --> 00:27:32,919
His long time owner
passed away last year.
564
00:27:32,952 --> 00:27:35,254
And birds live to be
about 70-years-old.
565
00:27:35,287 --> 00:27:37,656
So Petey is about 35.
566
00:27:37,690 --> 00:27:41,660
And we'll have him
for the rest of his life.
567
00:27:41,694 --> 00:27:43,295
[narrator]
This is Nick Laracuente,
568
00:27:43,329 --> 00:27:45,631
and he's an archaeologist.
569
00:27:45,664 --> 00:27:47,333
No, he doesn't
have a fedora.
570
00:27:47,366 --> 00:27:48,935
But he does
have a parrot.
571
00:27:48,968 --> 00:27:51,771
And a snake that he's not
crazy about named,
572
00:27:51,804 --> 00:27:53,372
of all things, Gabrielle.
573
00:27:53,405 --> 00:27:55,808
Him and I,
we don't get along too well.
574
00:27:55,842 --> 00:27:59,211
I married into...
Married into him.
575
00:27:59,245 --> 00:28:00,713
[narrator] But he does
love bourbon.
576
00:28:00,747 --> 00:28:03,115
So much so that he and
a team of volunteers
577
00:28:03,149 --> 00:28:04,616
spend their nights
and weekends
578
00:28:04,650 --> 00:28:06,118
scouring the woods
of Kentucky
579
00:28:06,152 --> 00:28:07,553
looking for what remains
580
00:28:07,586 --> 00:28:10,489
of some of the nation's
first distilleries.
581
00:28:10,522 --> 00:28:13,459
And what they found thus far
has been pretty amazing.
582
00:28:13,492 --> 00:28:15,728
In October of 2016,
583
00:28:15,762 --> 00:28:20,199
Nick and his comrades helped
unearth what some have dubbed
the Bourbon Pompeii.
584
00:28:20,232 --> 00:28:22,168
Long forgotten fermenting vats
585
00:28:22,201 --> 00:28:23,870
at the Buffalo Trace
Distillery,
586
00:28:23,903 --> 00:28:26,472
dating back to 1873.
587
00:28:26,505 --> 00:28:28,975
Today they're heading out
to a new site
588
00:28:29,008 --> 00:28:31,677
and they've invited us
to come along.
589
00:28:31,710 --> 00:28:34,713
[Nicholas] Today we're heading
out to the Frazier Distillery.
590
00:28:34,747 --> 00:28:38,250
It's an industrial distillery
in Woodford County
591
00:28:38,284 --> 00:28:41,087
built around 1860-ish,
I believe.
592
00:28:41,120 --> 00:28:44,190
And burnt down
about 1908.
593
00:28:44,223 --> 00:28:47,193
It was rebuilt just in time
for Prohibition.
594
00:28:47,226 --> 00:28:50,196
And around Prohibition
I think it just went
out of business.
595
00:28:50,229 --> 00:28:52,331
Maybe it was
salvaged for parts.
596
00:28:52,364 --> 00:28:54,733
But this is only
our second day out there.
597
00:28:56,368 --> 00:29:00,206
So let's stage the equipment
over in this area.
598
00:29:00,239 --> 00:29:02,942
Put all the tarps and
equipment and stuff in here.
599
00:29:02,975 --> 00:29:07,279
Let me get Carl situated
and we're gonna let him
just run with it.
600
00:29:07,313 --> 00:29:11,117
You're probably gonna hit
a lot of rock right in here.
601
00:29:11,150 --> 00:29:14,220
Because there is remnants
of a stone wall there.
602
00:29:14,253 --> 00:29:17,523
And it looks like it might
have run up even
with this thing.
603
00:29:17,556 --> 00:29:19,926
-And so we are inside?
-Inside.
604
00:29:19,959 --> 00:29:22,594
We're underneath the mashing
floor right now.
605
00:29:22,628 --> 00:29:25,031
Fermenting vats would
have been over there.
606
00:29:25,064 --> 00:29:26,899
Still would have been
over there.
607
00:29:26,933 --> 00:29:29,435
And don't know how it
changed over time.
608
00:29:33,973 --> 00:29:35,741
[beeping]
609
00:29:35,774 --> 00:29:37,910
I'm gonna be down
at the end that way.
610
00:29:44,450 --> 00:29:48,420
This is just another
piece of metal scrap
it looks like here.
611
00:29:54,793 --> 00:29:56,462
Piece of bark.
612
00:29:56,495 --> 00:29:58,097
We found bark. Yes.
613
00:29:59,265 --> 00:30:00,599
A piece of brick.
614
00:30:00,632 --> 00:30:01,968
Oh, look at that.
615
00:30:02,601 --> 00:30:03,769
Coal.
616
00:30:04,436 --> 00:30:05,471
Yeah.
617
00:30:05,504 --> 00:30:06,805
So a piece of coal.
618
00:30:06,839 --> 00:30:08,841
-That's a good thing.
-That's a good thing.
619
00:30:08,875 --> 00:30:12,511
They were using coal
to run the boilers,
which were right back here.
620
00:30:25,992 --> 00:30:27,493
[metal detector whining]
621
00:30:39,538 --> 00:30:41,140
[detector beeping rapidly]
622
00:30:47,846 --> 00:30:51,717
As we went down and we
started examining an area,
623
00:30:51,750 --> 00:30:54,320
we noticed a lot of charcoal.
624
00:30:54,353 --> 00:30:56,788
Likely from the burning
of the distillery.
625
00:30:56,822 --> 00:30:58,290
And then we saw that.
626
00:30:58,324 --> 00:30:59,992
I was like, "That looks odd."
627
00:31:00,026 --> 00:31:04,396
It's a nice rounded shape,
and, uh...
628
00:31:04,430 --> 00:31:08,500
As I looked at it, corn has
that little distinctive dent
in there...
629
00:31:09,568 --> 00:31:12,538
I was like, "Oh, we got corn."
630
00:31:12,571 --> 00:31:13,906
My eyes got wide.
631
00:31:13,940 --> 00:31:17,176
My hair stood up on end
and I yelled, "Nick!"
632
00:31:17,209 --> 00:31:18,978
[man] How old are we talking?
633
00:31:19,011 --> 00:31:20,846
This is from
the distillery fire.
634
00:31:20,879 --> 00:31:23,515
-That was what, um, 19--
-1908.
635
00:31:23,549 --> 00:31:25,017
-1908?
-Mm-hmm.
636
00:31:25,051 --> 00:31:27,586
So just a little over
hundred years.
637
00:31:31,557 --> 00:31:33,492
[narrator]
Okay, so they found
some bricks,
638
00:31:33,525 --> 00:31:35,928
a couple of nails,
and a piece of corn.
639
00:31:35,962 --> 00:31:37,763
Not quite the lost ark
you think of
640
00:31:37,796 --> 00:31:41,033
when you hear
the word "archaeologist."
641
00:31:41,067 --> 00:31:43,902
But maybe the story of
bourbon isn't all glamorous.
642
00:31:45,237 --> 00:31:47,239
Sometimes it's just
regular people
643
00:31:47,273 --> 00:31:50,242
working really hard
on something they
really love.
644
00:31:53,045 --> 00:31:54,280
That's kind of cool.
645
00:32:11,897 --> 00:32:15,367
Every day, thousands upon
thousands of pounds of grain
646
00:32:15,401 --> 00:32:18,570
roll into distilleries
all across Kentucky.
647
00:32:18,604 --> 00:32:21,073
This is Brian. And he
inspects every load of grain
648
00:32:21,107 --> 00:32:24,810
that comes into
the Four Roses distillery
by hand.
649
00:32:24,843 --> 00:32:28,147
Or more accurately
by nose.
650
00:32:28,180 --> 00:32:29,748
[Brian] Every load
that comes in here,
651
00:32:29,781 --> 00:32:32,818
is smelt
before it's loaded.
Always.
652
00:32:32,851 --> 00:32:34,486
That's the very
first thing.
653
00:32:34,520 --> 00:32:36,155
If it doesn't pass that,
654
00:32:36,188 --> 00:32:38,590
then there's no sense
of letting the rest of it.
655
00:32:38,624 --> 00:32:40,459
[narrator]
So here's the question.
656
00:32:40,492 --> 00:32:43,895
After Brian ensures that
the grain are free of
mold and moisture,
657
00:32:43,929 --> 00:32:45,564
how do they become bourbon?
658
00:32:45,597 --> 00:32:48,334
These are the three grains
that we use to produce
Four Roses.
659
00:32:48,367 --> 00:32:51,403
Of course, we have the corn,
rye and the malted barley.
660
00:32:51,437 --> 00:32:53,905
And this is what it looks like
when it's milled down.
661
00:32:53,939 --> 00:32:55,507
We use the corn
for the sweetness.
662
00:32:55,541 --> 00:32:58,110
The rye for nice and spicy
structured flavors.
663
00:32:58,144 --> 00:33:00,512
The malted barley, it imparts
maybe a little bit of flavor.
664
00:33:00,546 --> 00:33:03,282
But we use this primarily
for the enzymes
665
00:33:03,315 --> 00:33:04,650
that are inside
the malted barley.
666
00:33:04,683 --> 00:33:06,318
From here, they go into
the masher.
667
00:33:06,352 --> 00:33:08,754
And the mash begins.
668
00:33:08,787 --> 00:33:10,322
[Potter] A mash bill
is simply a recipe.
669
00:33:10,356 --> 00:33:12,124
What are the ingredients
you're gonna use,
670
00:33:12,158 --> 00:33:14,926
and in what percentage are
you gonna use those
671
00:33:14,960 --> 00:33:16,662
in order to make
your whiskey.
672
00:33:16,695 --> 00:33:17,963
This is our cooker.
673
00:33:17,996 --> 00:33:19,698
This is where the mashing
process takes place.
674
00:33:19,731 --> 00:33:21,600
We're taking all the grains
that are in the process,
675
00:33:21,633 --> 00:33:23,602
we're adding the heat
and the water
676
00:33:23,635 --> 00:33:26,372
to gelatinize all the starches
within the grains,
677
00:33:26,405 --> 00:33:30,309
so that the yeast can come in
and ferment the sugars that
are inside the grains.
678
00:33:31,477 --> 00:33:33,179
This is the fermenter room.
679
00:33:33,212 --> 00:33:36,315
The fermenters, that's where
the magic happens.
680
00:33:36,348 --> 00:33:39,285
After the mashing,
we send that to a drop tub,
681
00:33:39,318 --> 00:33:41,787
it gets cooled,
sent to the fermenters,
682
00:33:41,820 --> 00:33:43,555
and then we inoculate it
with the yeast.
683
00:33:43,589 --> 00:33:46,692
[Potter] The role of yeast in
the bourbon making process
684
00:33:46,725 --> 00:33:48,227
is pretty simple.
685
00:33:48,260 --> 00:33:50,729
We've converted starch to sugar
during the mashing process.
686
00:33:50,762 --> 00:33:52,798
And then the yeast
eats the sugar
687
00:33:52,831 --> 00:33:54,800
and produces alcohol.
688
00:33:54,833 --> 00:33:57,403
[Brent]
We've hand selected five
different strains of yeast
689
00:33:57,436 --> 00:33:59,505
that each creates its
own different flavors.
690
00:33:59,538 --> 00:34:01,307
Some create spicy flavors,
691
00:34:01,340 --> 00:34:02,674
some create fruity,
692
00:34:02,708 --> 00:34:04,510
some create floral,
some herbal.
693
00:34:04,543 --> 00:34:05,911
So each one of these yeasts
694
00:34:05,944 --> 00:34:08,347
creates different flavors
through fermentation
695
00:34:08,380 --> 00:34:09,915
based on its strength.
696
00:34:13,852 --> 00:34:16,222
This is our column still,
it's made of pure copper.
697
00:34:16,255 --> 00:34:18,657
Four feet diameter,
45 feet tall.
698
00:34:18,690 --> 00:34:20,359
This is where the distillation
happens.
699
00:34:20,392 --> 00:34:21,893
[Potter]
We do a double distillation,
700
00:34:21,927 --> 00:34:23,929
which is pretty common
for most people.
701
00:34:23,962 --> 00:34:27,333
And at first distillation
its solid separation.
702
00:34:27,366 --> 00:34:29,701
So you wanna
separate out all the grain
703
00:34:29,735 --> 00:34:32,204
from that alcohol water mix.
704
00:34:32,238 --> 00:34:34,039
[narrator] As you may
or may not know,
705
00:34:34,072 --> 00:34:37,676
Alcohol comes to a boil at
a much lower temperature
than water.
706
00:34:37,709 --> 00:34:40,112
So to separate the alcohol
from the mash,
707
00:34:40,146 --> 00:34:42,080
distillers heat the mash
in the still
708
00:34:42,114 --> 00:34:44,583
and the alcohol is
volatilized,
709
00:34:44,616 --> 00:34:47,119
aka, turned to steam.
710
00:34:47,153 --> 00:34:49,888
As the alcohol vapor rises,
it's captured.
711
00:34:49,921 --> 00:34:53,259
And when it cools,
it condenses back
into a liquid.
712
00:34:53,292 --> 00:34:55,227
It's then distilled
a second time,
713
00:34:55,261 --> 00:34:56,962
purifying it even further.
714
00:35:06,838 --> 00:35:08,907
This is a White Dog.
715
00:35:09,641 --> 00:35:11,310
This is the final product.
716
00:35:11,343 --> 00:35:13,212
This is about 140 proof.
717
00:35:13,245 --> 00:35:16,382
What we'll do now is,
we'll ship this off to
our warehousing facility,
718
00:35:16,415 --> 00:35:19,785
it'll be cut to 120 proof
and put in a barrel.
719
00:35:19,818 --> 00:35:21,487
In five years this will
be bourbon.
720
00:35:31,930 --> 00:35:34,500
[Freddie] If you come to
this whiskey business
721
00:35:34,533 --> 00:35:36,602
in your early 20s,
722
00:35:36,635 --> 00:35:39,070
and with everything you know
about making whiskey,
723
00:35:39,104 --> 00:35:43,275
you make the very best
batch of whiskey you know
how to make.
724
00:35:43,309 --> 00:35:44,610
Everything that
you've learned,
725
00:35:44,643 --> 00:35:46,445
your family has been
able to share...
726
00:35:46,478 --> 00:35:48,079
You make that batch of whiskey,
727
00:35:48,113 --> 00:35:50,282
you're gonna release
expressions of it.
728
00:35:50,316 --> 00:35:54,152
But when your last barrel
from that batch
729
00:35:54,186 --> 00:35:55,554
reaches its maturity,
730
00:35:56,522 --> 00:35:58,957
you're not 45-years-old.
731
00:35:58,990 --> 00:36:00,859
And that was your first batch.
732
00:36:00,892 --> 00:36:02,328
So you make another batch,
733
00:36:02,361 --> 00:36:04,330
based on everything you
learned from your first batch.
734
00:36:05,964 --> 00:36:08,634
By the time you go through
that process again,
735
00:36:08,667 --> 00:36:11,303
and your last barrel
reaches its maturity,
736
00:36:11,337 --> 00:36:12,738
you're about 75-years-old.
737
00:36:14,640 --> 00:36:17,309
In this industry, what most
people don't realize
738
00:36:17,343 --> 00:36:19,278
it is very, very rare
739
00:36:19,311 --> 00:36:21,547
that an old whiskey guy
like us
740
00:36:21,580 --> 00:36:23,815
ever gets to taste
their third batch
741
00:36:23,849 --> 00:36:25,217
to its final maturity.
742
00:36:27,719 --> 00:36:30,589
That's the legacy you leave
for the next generation.
743
00:36:34,159 --> 00:36:35,160
You get to think about that.
744
00:36:35,193 --> 00:36:36,495
You're thinking,
745
00:36:36,528 --> 00:36:38,864
"I'm tasting
746
00:36:38,897 --> 00:36:40,266
what they didn't get
a chance to taste."
747
00:36:45,704 --> 00:36:47,138
So here's the deal.
748
00:36:47,172 --> 00:36:49,207
Water is your friend.
749
00:36:49,241 --> 00:36:50,376
Okay?
750
00:36:50,409 --> 00:36:52,711
Limestone water has
a special property.
751
00:36:52,744 --> 00:36:55,714
It has a lot of calcium,
a lot of minerals in it.
752
00:36:55,747 --> 00:36:58,417
When water passes through
this limestone,
753
00:36:58,450 --> 00:37:00,051
it filters out the iron,
754
00:37:00,085 --> 00:37:02,921
which really gives whiskey
a bad taste.
755
00:37:02,954 --> 00:37:05,491
So it's a little bit
softer and sweeter.
756
00:37:05,524 --> 00:37:06,425
Okay?
757
00:37:06,458 --> 00:37:07,593
You got that in one hand.
758
00:37:07,626 --> 00:37:09,695
And this is
your Buffalo Trace.
759
00:37:09,728 --> 00:37:12,197
Now, here's what
we're gonna do.
760
00:37:12,230 --> 00:37:14,500
So you've had a chance
to play around
with the White Dog.
761
00:37:14,533 --> 00:37:16,735
So you've already gotten
acclimated to
762
00:37:16,768 --> 00:37:19,705
the smell and
what the White Dog
is all about.
763
00:37:19,738 --> 00:37:22,173
So now we're gonna
let our palate
764
00:37:22,207 --> 00:37:24,276
take over after
this White Dog
765
00:37:24,310 --> 00:37:25,677
has been in the barrel
for a while.
766
00:37:25,711 --> 00:37:27,012
So what I want you
to do for me is,
767
00:37:27,045 --> 00:37:30,382
I want you to take a sip
of the water first.
768
00:37:30,416 --> 00:37:33,118
Now take a tiny sip
of your Buffalo Trace.
769
00:37:33,151 --> 00:37:35,521
Just a little tiny sip
of the Buffalo Trace.
770
00:37:35,554 --> 00:37:37,889
Now come right back
with the water again.
771
00:37:37,923 --> 00:37:40,892
But this time, hold a little
bit of the water in
your mouth.
772
00:37:40,926 --> 00:37:43,362
Okay? And with the water
in your mouth,
773
00:37:43,395 --> 00:37:45,931
take another sip of that
same Buffalo Trace.
774
00:37:45,964 --> 00:37:47,866
With the water in your mouth.
775
00:37:47,899 --> 00:37:50,669
And just roll it around on
your tongue for a little bit.
776
00:37:50,702 --> 00:37:53,605
Okay? And all of a sudden
you realize...
777
00:37:53,639 --> 00:37:56,875
Well, I can taste a little
bit if the charr,
778
00:37:56,908 --> 00:38:00,111
little bit of an oaky, woody
kind of a taste profile to it.
779
00:38:00,145 --> 00:38:02,213
And a little bit of
an alcohol burn.
780
00:38:02,247 --> 00:38:03,515
But the finish is
kind of smooth.
781
00:38:03,549 --> 00:38:05,917
And each time you go
back for your next sip,
782
00:38:05,951 --> 00:38:09,588
reduce the amount of water
that you're holding in
your mouth.
783
00:38:09,621 --> 00:38:13,091
And gradually you get
acclimated down to neat.
784
00:38:13,124 --> 00:38:14,426
Straight up.
785
00:38:14,460 --> 00:38:16,395
What that allows you
to understand
786
00:38:16,428 --> 00:38:19,731
how much of a dilution do
I want with this bourbon
787
00:38:19,765 --> 00:38:21,933
to enjoy the flavors
that I enjoy.
788
00:38:21,967 --> 00:38:25,637
So in the industry there is
no right or wrong way
to drink bourbon.
789
00:38:25,671 --> 00:38:27,406
Whether it's
a flick of water,
790
00:38:27,439 --> 00:38:28,907
two flicks of water,
791
00:38:28,940 --> 00:38:30,942
one ice cube,
two ice cubes,
792
00:38:30,976 --> 00:38:32,811
chilled, poured over ice.
793
00:38:32,844 --> 00:38:34,980
Okay? Crushed ice.
794
00:38:35,013 --> 00:38:38,049
All those things
are components
in releasing different flavors
795
00:38:38,083 --> 00:38:39,351
to the bourbon.
796
00:38:40,819 --> 00:38:42,087
Cool?
797
00:38:42,120 --> 00:38:44,089
All right. So, the right way
to drink bourbon
798
00:38:44,122 --> 00:38:45,491
is just the way
you like it.
799
00:38:45,524 --> 00:38:46,625
All right.
800
00:38:49,628 --> 00:38:52,263
My name's Jake Sullic.
I'm a bartender here
at OBC.
801
00:38:52,297 --> 00:38:54,800
Today I'm gonna be making
a smoked Old Fashioned
802
00:38:54,833 --> 00:38:57,836
using two dashes of homemade
Abbott's Bitters,
803
00:38:57,869 --> 00:38:59,838
two dashes of Fee Brothers
Cherry Bitters.
804
00:38:59,871 --> 00:39:01,673
Then we're gonna sweeten this
with what's called
805
00:39:01,707 --> 00:39:03,174
a fall simple syrup.
806
00:39:03,208 --> 00:39:05,243
It's a traditional
simple syrup.
807
00:39:05,276 --> 00:39:07,312
It's infused with cinnamon,
808
00:39:07,345 --> 00:39:10,181
apple peels and all-spice.
809
00:39:10,215 --> 00:39:11,717
Two ounces of your bourbon.
810
00:39:18,490 --> 00:39:21,226
This is a mix of wood chips
and barrel charr.
811
00:39:25,163 --> 00:39:27,198
And we got a smoked
Old Fashioned.
812
00:39:33,872 --> 00:39:36,141
[Jackie]
There is a slaughterhouse
right there.
813
00:39:36,174 --> 00:39:38,209
And when the wind
catches it just right,
814
00:39:38,243 --> 00:39:41,480
it's like a cloud of death
coming over you.
815
00:39:41,513 --> 00:39:44,182
Oh, and at night you drive by,
you can hear 'em squealing.
816
00:39:44,215 --> 00:39:46,217
Yeah, it's like...
[squealing]
817
00:39:46,251 --> 00:39:48,186
[narrator] I'd like to
introduce you to
Jackie Zykan.
818
00:39:48,219 --> 00:39:51,289
Master bourbon specialist
for Old Forester.
819
00:39:51,322 --> 00:39:55,160
Which is a fancy way of saying
she gets paid to enjoy bourbon.
820
00:39:55,193 --> 00:39:58,229
She's agreed to take us out
and show us some of
the sights and sounds
821
00:39:58,263 --> 00:39:59,998
of Louisville, Kentucky.
822
00:40:00,031 --> 00:40:03,502
Our first stop,
a little haunt known as
Old Town Liquors.
823
00:40:03,535 --> 00:40:05,336
-Hey, what's up?
-How are you?
824
00:40:05,370 --> 00:40:06,972
-Good. How are you?
-Nice to see you.
825
00:40:07,005 --> 00:40:08,239
Do you have something new?
826
00:40:08,273 --> 00:40:10,742
I do. We've got this
Maker's barrel pick.
827
00:40:10,776 --> 00:40:13,344
So we tried to
blend some stabes
828
00:40:13,378 --> 00:40:16,715
where we got a whiskey
that was
829
00:40:16,748 --> 00:40:18,249
kind of like
an old style whiskey,
830
00:40:18,283 --> 00:40:21,019
real caramely,
chocolatey.
831
00:40:21,052 --> 00:40:24,389
[Jackie] It's like if you only
ate the outside layers
of a Milky Way.
832
00:40:24,422 --> 00:40:26,257
[laughs]
I'm sorry.
833
00:40:26,291 --> 00:40:29,194
Always a sniff first.
It's not like wine.
You're not like...
834
00:40:29,227 --> 00:40:30,361
Like all up in it.
835
00:40:30,395 --> 00:40:31,897
Your mouth open.
836
00:40:31,930 --> 00:40:33,331
In through your nose
and your mouth.
837
00:40:33,364 --> 00:40:35,266
Set this on
your top lip.
838
00:40:35,300 --> 00:40:37,402
Give yourself a little
tasting glass mustache,
like...
839
00:40:38,470 --> 00:40:39,738
And you breathe it in,
840
00:40:39,771 --> 00:40:41,372
and then you get everything
except the burn.
841
00:40:41,406 --> 00:40:44,209
If you do it straight on,
you're gonna fry your nose out
842
00:40:44,242 --> 00:40:46,111
and you're not gonna
smell anything.
843
00:40:46,144 --> 00:40:47,946
And then you taste,
and you taste again,
844
00:40:47,979 --> 00:40:49,681
'cause the first taste,
no matter how
good the whiskey,
845
00:40:49,715 --> 00:40:51,116
always tastes
like gasoline.
846
00:40:51,149 --> 00:40:52,718
It always does.
It's always intense.
847
00:40:53,652 --> 00:40:54,886
-Hey, Jim.
-Hey.
848
00:40:55,453 --> 00:40:56,888
Let's see.
849
00:40:56,922 --> 00:40:58,356
Stash back here
850
00:40:58,389 --> 00:41:01,359
E.H. Taylor seasoned wood.
851
00:41:01,392 --> 00:41:04,095
I'm gonna invent
the disposable
tasting glass.
852
00:41:04,129 --> 00:41:05,430
-Are you?
-I am.
853
00:41:05,463 --> 00:41:07,265
-Don't.
-[laughs]
854
00:41:07,298 --> 00:41:08,466
Yes, sir.
855
00:41:10,502 --> 00:41:12,871
Man, this is gonna be
a really weird one.
856
00:41:12,904 --> 00:41:14,439
-Hay?
-I'll give you that.
857
00:41:14,472 --> 00:41:16,474
Is there a weird hay
going on?
858
00:41:17,075 --> 00:41:18,744
Hay.
859
00:41:18,777 --> 00:41:19,978
It sounded so bad.
860
00:41:21,479 --> 00:41:23,448
-Thank you.
-Take care.
861
00:41:23,481 --> 00:41:24,983
We're at Butchertown Grocery.
862
00:41:25,016 --> 00:41:27,118
A little neighborhood
called Butchertown.
863
00:41:27,152 --> 00:41:28,920
It's just outside of
downtown Louisville.
864
00:41:28,954 --> 00:41:30,622
We're gonna stop in and
say hi to my friend Kyle.
865
00:41:30,656 --> 00:41:31,723
He's a bartender here.
866
00:41:31,757 --> 00:41:33,024
He's one of the best
in the city.
867
00:41:34,793 --> 00:41:36,294
Kyle Higgins.
868
00:41:36,327 --> 00:41:37,896
-How are you?
-Good. Good to see you.
869
00:41:37,929 --> 00:41:39,497
-Cocktails? Yes.
-Of course.
870
00:41:39,531 --> 00:41:41,399
-Would you like to see
the list?
-Yes.
871
00:41:41,432 --> 00:41:42,901
[Kyle] Well, bourbon is rich.
872
00:41:42,934 --> 00:41:46,071
There's a lot of depth
goes into bourbon cocktails.
873
00:41:46,104 --> 00:41:48,273
And there are so many
different ways that you can
play off that.
874
00:41:48,306 --> 00:41:50,141
[Jackie] Yeah, there's
a whole different complexity,
875
00:41:50,175 --> 00:41:52,343
because you're starting with
something that already has
876
00:41:52,377 --> 00:41:55,113
a diverse flavor
going on,
877
00:41:55,146 --> 00:41:56,447
and you're playing that up.
878
00:41:56,481 --> 00:41:57,849
You're trying to accentuate.
879
00:41:57,883 --> 00:42:00,151
You're trying to wear
a green tie with a pink shirt,
880
00:42:00,185 --> 00:42:02,087
'cause it makes the shirt
look pinker.
881
00:42:02,120 --> 00:42:04,455
You're not trying to put on
a pink shirt on top
of a pink shirt.
882
00:42:04,489 --> 00:42:05,957
You're not trying
to cover it up.
883
00:42:05,991 --> 00:42:07,759
You're saying,
"Oh, it's got vanilla.
884
00:42:07,793 --> 00:42:09,460
What goes with vanilla?"
885
00:42:09,494 --> 00:42:12,163
You're pairing off of flavors
that are already in the glass.
886
00:42:13,899 --> 00:42:15,033
It's perfect.
887
00:42:15,066 --> 00:42:20,105
This is my joyful tiered
spread's garnish.
888
00:42:20,138 --> 00:42:22,440
[narrator] We ended the night
at a place called Meta.
889
00:42:22,473 --> 00:42:24,710
And they're famous
for jello shots.
890
00:42:24,743 --> 00:42:26,945
But not just any
jello shots.
891
00:42:26,978 --> 00:42:30,381
So originally the idea
for doing a fancy jello shot
892
00:42:30,415 --> 00:42:32,984
actually came just as
a pure idea.
893
00:42:33,018 --> 00:42:36,187
At the same time,
I'm like trying to
get my hands on Pappi.
894
00:42:36,221 --> 00:42:38,156
So I was like getting
really angry
and I was like,
895
00:42:38,189 --> 00:42:39,390
I'm tired of people
coming in here
896
00:42:39,424 --> 00:42:40,726
and asking for it.
897
00:42:40,759 --> 00:42:43,561
If I get this stuff,
I'm making jello shots.
898
00:42:44,930 --> 00:42:46,832
And then we got it,
and I was like...
899
00:42:46,865 --> 00:42:48,333
Well, I said I would.
900
00:42:48,366 --> 00:42:50,168
So I did.
901
00:42:50,201 --> 00:42:51,402
You gotta take your...
902
00:42:51,436 --> 00:42:53,404
Yeah, you gotta
do the whole...
pinky's out.
903
00:42:53,438 --> 00:42:55,206
-Ready for this?
-Yeah, I think so.
904
00:42:55,240 --> 00:42:56,541
Here's how you do it.
905
00:42:59,010 --> 00:43:00,211
Tastes great though,
right?
906
00:43:00,245 --> 00:43:01,379
[mouthful]
Yeah, it's so good.
907
00:43:03,214 --> 00:43:04,549
Dude...
908
00:43:04,582 --> 00:43:06,584
I just don't think
that bourbon is about
909
00:43:06,618 --> 00:43:08,553
sitting around like you're
drinking like
910
00:43:08,586 --> 00:43:11,356
really crazy,
over aged stuff
911
00:43:11,389 --> 00:43:13,892
that people sit in a boardroom
and talk about it.
912
00:43:13,925 --> 00:43:17,162
Bourbon really tops out
at its best at around
12-years-old.
913
00:43:17,195 --> 00:43:19,030
Bourbon has always been
about fellowship,
914
00:43:19,064 --> 00:43:21,667
and I feel like not only
when you age it do you
915
00:43:21,700 --> 00:43:23,902
degrade the spirit
in terms of quality,
916
00:43:23,935 --> 00:43:26,604
but I think that you
degrade the fellowship.
917
00:43:26,638 --> 00:43:29,274
Because you lose that
opportunity to
share it with people.
918
00:43:29,307 --> 00:43:31,910
Bourbon is about being with
people that you care about
919
00:43:31,943 --> 00:43:33,011
and having fun.
920
00:43:33,044 --> 00:43:35,246
And it's a little bit
about love.
921
00:43:35,280 --> 00:43:36,948
That's what bourbon is
to me.
922
00:43:51,562 --> 00:43:53,031
[Steve] When you order
a bourbon neat,
923
00:43:53,064 --> 00:43:55,867
you're asking for it
in its purest form.
924
00:43:55,901 --> 00:43:58,136
Room temperature,
no ice, no mixers.
925
00:43:58,169 --> 00:44:00,038
Completely undiluted.
926
00:44:00,071 --> 00:44:02,808
Now, you might like
the thought of this,
927
00:44:02,841 --> 00:44:04,810
but if it's just a little
strong at first,
928
00:44:04,843 --> 00:44:07,913
don't be afraid to add
a few drops of water.
929
00:44:07,946 --> 00:44:10,749
This will help open up
some of the flavors
930
00:44:10,782 --> 00:44:14,252
and smooth out some
of the rough edges.
931
00:44:14,285 --> 00:44:16,321
And don't worry about
932
00:44:17,355 --> 00:44:19,057
ruining anything.
933
00:44:19,090 --> 00:44:21,860
Your bourbon is bold enough to
handle whatever you
throw at it.
934
00:44:33,604 --> 00:44:34,672
[swishing]
935
00:44:39,945 --> 00:44:41,079
[narrator]
So we've already heard
936
00:44:41,112 --> 00:44:43,248
about the Bottled in Bond Act
of 1897.
937
00:44:43,281 --> 00:44:44,582
And for the next 20 years,
938
00:44:44,615 --> 00:44:46,484
bourbon thrived
in America.
939
00:44:46,517 --> 00:44:48,353
But then Prohibition
came along,
940
00:44:48,386 --> 00:44:50,521
and almost killed
the industry.
941
00:44:50,555 --> 00:44:52,357
However,
bourbon is resilient,
942
00:44:52,390 --> 00:44:53,925
and it survived.
943
00:44:53,959 --> 00:44:56,461
In 1933, Prohibition
was repealed,
944
00:44:56,494 --> 00:44:59,630
and for the next 30 years,
the industry rebuilt itself
945
00:44:59,664 --> 00:45:03,001
and once again
boomed in America.
946
00:45:03,034 --> 00:45:05,670
[Marianne]
So let's fast-forward.
It's 1964,
947
00:45:05,703 --> 00:45:09,207
and this is an enormous
year for bourbon.
948
00:45:09,240 --> 00:45:12,010
It's finally recognized by
the federal government
949
00:45:12,043 --> 00:45:14,279
as America's native spirit.
950
00:45:14,312 --> 00:45:17,715
You can only make bourbon
in the United States.
951
00:45:17,749 --> 00:45:20,385
Bourbon now has
an identity.
952
00:45:20,418 --> 00:45:23,021
You know, after 1964,
953
00:45:23,054 --> 00:45:25,290
we know where all
bourbon comes from.
954
00:45:25,323 --> 00:45:27,893
This is a watershed year
for bourbon.
955
00:45:27,926 --> 00:45:30,128
[Zoeller]
There were huge distilleries
956
00:45:30,161 --> 00:45:32,798
pumping out immense
amount of product.
957
00:45:32,831 --> 00:45:35,533
But after the revolution
958
00:45:35,566 --> 00:45:38,369
that the United States had
in the '60s,
959
00:45:38,403 --> 00:45:43,809
the younger generation did not
want to do what their
parents had done.
960
00:45:43,842 --> 00:45:46,177
[Bob]
Amidst the backdrop
of the 1960s,
961
00:45:46,211 --> 00:45:48,679
you had shift in
cultural preferences.
962
00:45:48,713 --> 00:45:50,715
People didn't wanna drink
what their dad drank.
963
00:45:50,748 --> 00:45:52,483
People wanted to do
something different
964
00:45:52,517 --> 00:45:54,352
from what the previous
generation had done.
965
00:45:54,385 --> 00:45:56,187
Bourbon's not cool
anymore.
966
00:45:56,221 --> 00:45:58,824
[Harper] They found vodka
and they found beer.
967
00:45:58,857 --> 00:46:00,525
They found wine.
968
00:46:00,558 --> 00:46:02,593
The bars, they wanna
find what's hot
and what's not.
969
00:46:02,627 --> 00:46:05,997
Ans so you saw
in the big markets
970
00:46:06,031 --> 00:46:07,432
lot of martini bars.
971
00:46:07,465 --> 00:46:10,068
You saw commercials
on TV in the 80s...
972
00:46:10,101 --> 00:46:13,038
I remember two old guys
sitting on a porch
drinking a wine cooler.
973
00:46:13,071 --> 00:46:16,174
There are many ways to
use the bottles in James
Premium Wine Cooler.
974
00:46:16,207 --> 00:46:19,044
One lady in Massachusetts
even uses it to make bread.
975
00:46:19,077 --> 00:46:21,947
Outside of Kentucky,
people didn't know
what bourbon was.
976
00:46:21,980 --> 00:46:24,782
I'd go to New York,
San Fransisco...
977
00:46:24,816 --> 00:46:27,718
You looked on the shelf,
there were no bourbons
on the shelf.
978
00:46:27,752 --> 00:46:29,855
[Bob] The bourbon industry
tried to adapt,
979
00:46:29,888 --> 00:46:31,890
in the sense that they
wanted to make a spirit
980
00:46:31,923 --> 00:46:34,359
that looked more like
that consumers wanted.
981
00:46:34,392 --> 00:46:37,595
A clear spirit.
Tequila, vodka, or gin.
982
00:46:37,628 --> 00:46:39,097
They tried to make
light whiskey.
983
00:46:39,130 --> 00:46:41,432
[Marianne]
So they would take this
beautifully aged
984
00:46:41,466 --> 00:46:43,468
four to six, to eight
year old bourbon
985
00:46:43,501 --> 00:46:45,904
and they wold filter it to
the point it was clear,
986
00:46:45,937 --> 00:46:48,239
because they were trying to
make it more attractive
987
00:46:48,273 --> 00:46:50,308
to this consumer
who wanted
a clear spirit.
988
00:46:50,341 --> 00:46:53,979
But what they did was strip
out everything that was
good about it.
989
00:46:54,012 --> 00:46:55,146
It was a futile effort.
990
00:46:55,180 --> 00:46:57,115
There was nothing that
they could do
991
00:46:57,148 --> 00:46:59,951
to attract the consumer
to bourbon.
992
00:46:59,985 --> 00:47:02,487
So distillery after distillery
started to close.
993
00:47:02,520 --> 00:47:05,156
It was really a sad time
for the industry.
994
00:47:05,190 --> 00:47:09,327
There were a number of
excellent distilleries
995
00:47:09,360 --> 00:47:12,797
that were sold to large
conglomerates
996
00:47:12,830 --> 00:47:15,266
who simply closed
the distillery.
997
00:47:15,300 --> 00:47:18,769
Many, many wonderful brands
998
00:47:18,803 --> 00:47:21,172
disappeared and will
never return.
999
00:47:23,641 --> 00:47:26,844
The bourbon industry
was considered
the old folks' drink.
1000
00:47:26,878 --> 00:47:29,514
And clear liquids,
the vodkas and the rums
1001
00:47:29,547 --> 00:47:32,517
and the cocktails and
all that had come into vogue.
1002
00:47:32,550 --> 00:47:34,285
And what happened was
1003
00:47:34,319 --> 00:47:36,587
these old distilleries had
1004
00:47:36,621 --> 00:47:39,257
thousands and thousands
of barrels of bourbon
1005
00:47:39,290 --> 00:47:40,825
just sitting around.
1006
00:47:40,858 --> 00:47:42,994
There was no demand
for them.
1007
00:47:43,028 --> 00:47:45,630
So they just sat quietly
aging in warehouses.
1008
00:47:50,468 --> 00:47:51,970
When I got out of school
in the '60s,
1009
00:47:52,003 --> 00:47:53,204
the bourbon industry
was dead,
1010
00:47:53,238 --> 00:47:55,006
so I moved away.
1011
00:47:55,040 --> 00:47:56,474
I got recruited
by another company
1012
00:47:56,507 --> 00:47:59,610
and that was my life.
Okay?
1013
00:47:59,644 --> 00:48:01,479
I was in operations
and engineering
1014
00:48:01,512 --> 00:48:03,381
and did a bunch of
pretty cool stuff.
1015
00:48:03,414 --> 00:48:05,316
And my dad was so proud,
1016
00:48:05,350 --> 00:48:07,885
but he also wished I had
worked this distillery.
1017
00:48:09,587 --> 00:48:12,157
He calls me up one day
and he says...
1018
00:48:12,190 --> 00:48:14,892
He says,
"I got some good news
and some bad news."
1019
00:48:14,926 --> 00:48:17,795
And I said, "Okay, Dad,
what's the good news first?"
1020
00:48:17,828 --> 00:48:19,697
He said, "Well, the good news
is I love you."
1021
00:48:19,730 --> 00:48:21,499
I said, "All right, Dad,
what's going on?"
1022
00:48:21,532 --> 00:48:24,135
He says, "Well,
I'm terminally ill."
1023
00:48:24,169 --> 00:48:27,172
And he says, "I'm asking if
you will keep your promise
1024
00:48:27,205 --> 00:48:29,240
and take care of me."
1025
00:48:29,274 --> 00:48:31,609
And what he was really asking
me to do was come home.
1026
00:48:33,211 --> 00:48:34,545
But during that
period of time,
1027
00:48:34,579 --> 00:48:37,915
he said he wanted me
to start working down here
1028
00:48:37,949 --> 00:48:41,019
and I didn't realize
the significance of it
1029
00:48:41,052 --> 00:48:43,254
until he started coming
down here
1030
00:48:43,288 --> 00:48:45,156
and he started
talking to me.
1031
00:48:45,190 --> 00:48:46,357
And we would do a toast.
1032
00:48:46,391 --> 00:48:48,026
Every day I came in
from this distillery
1033
00:48:48,059 --> 00:48:51,496
we'd do a toast thanking
the Lord for
another day together.
1034
00:48:51,529 --> 00:48:53,398
To share thanks.
1035
00:48:53,431 --> 00:48:55,033
And, um...
1036
00:48:55,066 --> 00:48:57,035
He would come down here
with me sometimes
1037
00:48:57,068 --> 00:48:59,237
and say, "Did I tell
you about this?"
1038
00:48:59,270 --> 00:49:00,838
"Don't forget this."
1039
00:49:00,871 --> 00:49:02,207
"How about this?"
1040
00:49:02,240 --> 00:49:03,541
"Remember this."
1041
00:49:03,574 --> 00:49:06,844
And I realized it's more
than me coming back here
1042
00:49:06,877 --> 00:49:09,380
and just working
at the distillery.
1043
00:49:09,414 --> 00:49:11,049
He was passing
1044
00:49:11,082 --> 00:49:12,750
all this information down.
1045
00:49:15,653 --> 00:49:17,955
So when you're tasting
really good bourbon,
1046
00:49:17,989 --> 00:49:20,358
and you just let it
linger on your palate,
1047
00:49:20,391 --> 00:49:23,061
you appreciate
how it got there.
1048
00:49:23,094 --> 00:49:24,762
And it's not just grains
1049
00:49:24,795 --> 00:49:26,397
and a piece of wood.
1050
00:49:26,431 --> 00:49:28,199
It's the care
1051
00:49:28,233 --> 00:49:30,035
that make it taste
like it does.
1052
00:49:50,188 --> 00:49:53,924
There are 286 barrels
on a truck.
1053
00:49:53,958 --> 00:49:57,428
So what we're gonna do is
we're inspecting those barrels.
1054
00:49:57,462 --> 00:49:59,664
We're looking for
any defects
1055
00:49:59,697 --> 00:50:01,466
in that barrel.
1056
00:50:01,499 --> 00:50:04,302
Most people don't realize
the shape of a barrel
1057
00:50:04,335 --> 00:50:06,304
has absolutely nothing
at all to do
1058
00:50:06,337 --> 00:50:07,638
with the aging of bourbon.
1059
00:50:07,672 --> 00:50:09,674
It's just so you can
move it around.
1060
00:50:09,707 --> 00:50:12,143
Full of whiskey it weighs
550 pounds.
1061
00:50:14,679 --> 00:50:18,116
[Marianne] 50 to 70%
of the taste
of what's in the bottle
1062
00:50:18,149 --> 00:50:19,284
comes from the barrel.
1063
00:50:19,317 --> 00:50:20,951
That will depend on
how you distill it,
1064
00:50:20,985 --> 00:50:22,753
what your barrel
entry proof is,
1065
00:50:22,787 --> 00:50:24,021
what your grain recipe is,
1066
00:50:24,055 --> 00:50:26,491
how flavorful the distillate is
before it goes in.
1067
00:50:26,524 --> 00:50:29,026
So it's somewhere between
50 and 70%.
1068
00:50:29,060 --> 00:50:30,595
[Freddie] A newly charred
white oak barrel
1069
00:50:30,628 --> 00:50:33,598
traditionally is gonna be
about 70 to 100 years old.
1070
00:50:33,631 --> 00:50:35,933
White oak tree is
to bourbon
1071
00:50:35,966 --> 00:50:37,868
what a grapevine is to wine.
1072
00:50:38,569 --> 00:50:40,638
What peat is to scotch.
1073
00:50:40,671 --> 00:50:43,508
It's where your tree grows
for those 70 to 100 years
1074
00:50:43,541 --> 00:50:45,476
that the roots have been
busy picking up flavors
1075
00:50:45,510 --> 00:50:47,678
from whatever grew around
the base of that tree.
1076
00:50:47,712 --> 00:50:49,280
So the soil,
1077
00:50:49,314 --> 00:50:51,682
clay, decomposing foliage
and vegetation
1078
00:50:51,716 --> 00:50:54,652
are all factors in that
1079
00:50:54,685 --> 00:50:56,154
taste profile of the barrel.
1080
00:50:59,524 --> 00:51:02,093
When a cooper
builds a barrel,
1081
00:51:03,728 --> 00:51:06,231
it's not just a barrel.
1082
00:51:06,264 --> 00:51:09,234
There's 30-33 stages
in the making of a barrel.
1083
00:51:09,267 --> 00:51:10,968
So theoretically,
1084
00:51:11,001 --> 00:51:12,803
you can have
33 different trees
1085
00:51:12,837 --> 00:51:14,972
in the making of that barrel.
1086
00:51:15,005 --> 00:51:16,807
So it's more than
just a barrel.
1087
00:51:16,841 --> 00:51:18,543
Because each one of staves
1088
00:51:18,576 --> 00:51:22,046
brings a component
to the taste profile
of that product.
1089
00:51:22,079 --> 00:51:25,816
[Chad] We use the best
white oak logs we can find
on the market.
1090
00:51:25,850 --> 00:51:27,252
All of those white oak logs
1091
00:51:27,285 --> 00:51:29,720
were processed at our
individual state mills.
1092
00:51:29,754 --> 00:51:31,656
So we're able to control
the quality of that.
1093
00:51:31,689 --> 00:51:33,391
When it gets to our facility,
1094
00:51:33,424 --> 00:51:35,260
we raise all the barrels
on our own.
1095
00:51:35,293 --> 00:51:37,395
We own our own cooper just
so we can do some
unique things here.
1096
00:51:37,428 --> 00:51:40,665
One of those unique things
is we toast
every single barrel.
1097
00:51:40,698 --> 00:51:43,234
So every single barrel is put
on a high radiant heat.
1098
00:51:43,268 --> 00:51:45,870
Attracts all of those flavors
to the inner part of the barrel
1099
00:51:45,903 --> 00:51:47,538
where the whiskey or
bourbon's gonna touch.
1100
00:51:47,572 --> 00:51:49,407
From there it's gonna go over
to the charred fire.
1101
00:51:49,440 --> 00:51:51,876
And at the charred fire,
that's where it's actually
1102
00:51:51,909 --> 00:51:55,346
caramelizing those flavors
that were brought
to the surface.
1103
00:51:55,380 --> 00:51:59,717
[Zoeller] The charr allows
the whiskey to get into
1104
00:51:59,750 --> 00:52:01,186
the barrel's staves.
1105
00:52:01,219 --> 00:52:03,688
And that's where
those flavors are.
1106
00:52:03,721 --> 00:52:06,591
The longer
it's in that barrel,
1107
00:52:06,624 --> 00:52:09,294
the more of those flavors
it's picking up.
1108
00:52:09,327 --> 00:52:10,728
[serene music playing]
1109
00:53:14,058 --> 00:53:16,527
[Marianne] I believe
that the maturation is really
1110
00:53:16,561 --> 00:53:18,128
the magical part.
1111
00:53:18,162 --> 00:53:21,165
It's the one part
that you can't
honestly control.
1112
00:53:21,198 --> 00:53:23,834
It just happens
how nature wants it to.
1113
00:53:23,868 --> 00:53:25,102
Bourbon takes time.
1114
00:53:25,135 --> 00:53:27,372
You don't make it today
and sell it tomorrow.
1115
00:53:27,405 --> 00:53:29,340
You know, you gotta
put it in the barrel,
1116
00:53:29,374 --> 00:53:30,941
let nature take over,
1117
00:53:30,975 --> 00:53:33,711
hot summers,
cold winters.
1118
00:53:34,211 --> 00:53:35,546
You need both.
1119
00:53:35,580 --> 00:53:37,615
In hot summers,
the whiskey expands,
1120
00:53:37,648 --> 00:53:38,883
goes into the wood.
1121
00:53:38,916 --> 00:53:40,551
In winter time,
when it gets cold,
1122
00:53:40,585 --> 00:53:41,986
it contracts and comes out.
1123
00:53:42,019 --> 00:53:43,721
That's where we get
all the color
1124
00:53:43,754 --> 00:53:45,122
and a lot of the flavor.
1125
00:53:45,155 --> 00:53:47,358
So that's where
you gotta be patient.
1126
00:53:47,392 --> 00:53:48,959
You gotta leave it alone,
1127
00:53:48,993 --> 00:53:50,828
put it away in a rack house,
1128
00:53:50,861 --> 00:53:52,630
and let nature
take over.
1129
00:53:52,663 --> 00:53:56,133
You can hold
a 18-16 year old scotch
1130
00:53:56,166 --> 00:53:59,203
up against
a 10 year old bourbon
any day of the week,
1131
00:53:59,236 --> 00:54:02,673
because of some of
the climate effects
we have here.
1132
00:54:02,707 --> 00:54:07,044
Folks have come here
with scotches that may be
30-40 years old,
1133
00:54:07,077 --> 00:54:09,013
but there's a huge difference
1134
00:54:09,046 --> 00:54:10,681
in aging in Kentucky
1135
00:54:10,715 --> 00:54:12,917
versus aging in Scotland.
1136
00:54:12,950 --> 00:54:15,219
[Tom] And if you
have ever been
to Scotland,
1137
00:54:15,252 --> 00:54:18,255
you will have noticed that
the weather is
uniformly dreadful.
1138
00:54:18,289 --> 00:54:21,158
About which "uniform"
is what I wanna emphasize.
1139
00:54:21,191 --> 00:54:23,193
Scotland sits in
the middle of the North Sea,
1140
00:54:23,227 --> 00:54:24,395
washed by the Gulf Stream.
1141
00:54:24,429 --> 00:54:26,664
Weather doesn't move
around a lot.
1142
00:54:26,697 --> 00:54:30,000
Here, the jet streams swings
over and above Kentucky,
1143
00:54:30,034 --> 00:54:32,770
so we get extreme
weather conditions.
1144
00:54:32,803 --> 00:54:35,172
Those weather conditions allow
1145
00:54:35,205 --> 00:54:37,742
the shrinkage and expansion
of the liquid
1146
00:54:37,775 --> 00:54:39,043
and the barrel,
1147
00:54:39,076 --> 00:54:41,011
which marries barrel
to the liquid
1148
00:54:41,045 --> 00:54:42,347
and ages the whiskey.
1149
00:54:42,380 --> 00:54:44,515
So it's an ideal environment.
1150
00:54:44,549 --> 00:54:48,252
These old warehouses are
like golf clubs
or tennis rackets.
1151
00:54:48,285 --> 00:54:49,887
They have sweet spots.
1152
00:54:49,920 --> 00:54:53,123
And when the settlers
first built
1153
00:54:53,157 --> 00:54:55,259
old warehouses like this,
1154
00:54:55,292 --> 00:54:57,795
they understood the rotation
of the earth,
1155
00:54:57,828 --> 00:55:01,031
they understood basically
temperature variations
1156
00:55:01,065 --> 00:55:03,067
and effects that would
have on whiskey.
1157
00:55:03,100 --> 00:55:05,202
The effect of sunlight
on the barrels.
1158
00:55:05,235 --> 00:55:06,270
Things like that.
1159
00:55:06,303 --> 00:55:08,072
And so, when they built
these things,
1160
00:55:08,105 --> 00:55:10,808
they knew exactly
what they were doing.
1161
00:55:10,841 --> 00:55:12,943
So when you go into
these warehouses,
1162
00:55:12,977 --> 00:55:16,046
and you start pulling samples
from the different barrels
1163
00:55:16,080 --> 00:55:17,582
in different areas,
1164
00:55:17,615 --> 00:55:21,652
you will stumble upon barrels
that produce exceptionally
1165
00:55:21,686 --> 00:55:23,654
smooth, sweet flavors.
1166
00:55:23,688 --> 00:55:25,556
[Seth]
This is bourbon before
it becomes bourbon.
1167
00:55:25,590 --> 00:55:28,726
This is the White Dog
1168
00:55:28,759 --> 00:55:30,861
before it is aged
in barrels.
1169
00:55:32,029 --> 00:55:33,498
And that is bourbon.
1170
00:55:33,531 --> 00:55:35,633
After the aging,
that's what you get.
1171
00:55:35,666 --> 00:55:37,602
It's picked up the influence
1172
00:55:37,635 --> 00:55:39,770
of those caramelized sugars
1173
00:55:39,804 --> 00:55:43,107
and it's picked up all
those beautiful brown colors
1174
00:55:43,140 --> 00:55:44,409
from the barrel.
1175
00:55:44,442 --> 00:55:47,512
All those flavors that we
associate with bourbon.
1176
00:55:47,545 --> 00:55:48,946
You can't control
the seasons.
1177
00:55:48,979 --> 00:55:50,815
You can't control how long
the summer is,
1178
00:55:50,848 --> 00:55:52,349
or how hot it gets
outside.
1179
00:55:52,383 --> 00:55:55,252
The nature, the composition
of the wood
1180
00:55:55,285 --> 00:55:56,521
from tree to tree,
1181
00:55:56,554 --> 00:55:58,155
it's not gonna
be the same.
1182
00:55:58,188 --> 00:56:01,091
From season to season,
it's not gonna be the same.
1183
00:56:01,125 --> 00:56:02,660
So each individual barrel
1184
00:56:02,693 --> 00:56:04,094
is gonna have
an individual character.
1185
00:56:04,128 --> 00:56:05,996
And I think that's
pretty magical.
1186
00:56:21,178 --> 00:56:23,047
[Jason] Don't anybody
look into the bright light.
1187
00:56:23,080 --> 00:56:24,381
That's all I gotta say.
1188
00:56:27,017 --> 00:56:28,252
I don't need a glove.
I'm good.
1189
00:56:31,856 --> 00:56:33,424
Oh, man. Oh, sorry!
1190
00:56:38,529 --> 00:56:40,698
[narrator]
This is Jason Cohen.
1191
00:56:40,731 --> 00:56:42,199
And this is his
father-in-law, Jerry.
1192
00:56:43,934 --> 00:56:45,570
Jason's a furniture maker.
1193
00:56:45,603 --> 00:56:49,239
And his medium is
used bourbon barrels.
1194
00:56:49,273 --> 00:56:51,509
[Jason] White oak is one of
the hardest woods out there.
1195
00:56:51,542 --> 00:56:53,077
Every piece of the barrel...
1196
00:56:53,110 --> 00:56:55,813
I think there's anywhere
from 34 to seven pieces
in a barrel,
1197
00:56:55,846 --> 00:56:57,381
are all gonna be
a different size.
1198
00:56:57,414 --> 00:56:58,583
Even though it might
look the same,
1199
00:56:58,616 --> 00:57:00,317
you put two pieces
next to each other,
1200
00:57:00,350 --> 00:57:01,486
they're gonna have
a different curve,
1201
00:57:01,519 --> 00:57:02,987
they're gonna have
a different width.
1202
00:57:03,020 --> 00:57:06,090
So trying to make things
with that is
extremely challenging.
1203
00:57:06,123 --> 00:57:07,257
Nothing's ever the same.
1204
00:57:07,291 --> 00:57:09,527
But it also makes it
extremely exciting.
1205
00:57:12,763 --> 00:57:15,866
This is a mannequin
for a liquor company
1206
00:57:15,900 --> 00:57:18,202
made out of barrel staves
1207
00:57:18,235 --> 00:57:19,870
and metal.
1208
00:57:26,944 --> 00:57:28,679
I've always liked
to fix things.
1209
00:57:28,713 --> 00:57:31,582
I was broken when I was 15.
I was in a car accident.
1210
00:57:31,616 --> 00:57:33,383
Wasn't wearing my seatbelt
with your dad.
1211
00:57:33,417 --> 00:57:36,621
Back then, nobody did
in the 80s, really.
1212
00:57:36,654 --> 00:57:38,422
We got in a car accident,
1213
00:57:38,455 --> 00:57:39,957
and I fell out
of the window
1214
00:57:39,990 --> 00:57:42,793
and ruined the use of
my left hand.
1215
00:57:42,827 --> 00:57:45,362
This girl I was dating
looked at my hand and said,
1216
00:57:45,395 --> 00:57:47,865
"You're never gonna
work with your hands.
1217
00:57:47,898 --> 00:57:49,433
You're never gonna
be anybody."
1218
00:57:49,466 --> 00:57:51,435
And it just all of a sudden
clicked one day,
1219
00:57:51,468 --> 00:57:52,537
I need to do something.
1220
00:57:52,570 --> 00:57:53,804
And so, ever since then,
1221
00:57:53,838 --> 00:57:55,773
I've always wanted just
to fix things.
1222
00:57:55,806 --> 00:57:57,407
So I started fixing chairs,
1223
00:57:57,441 --> 00:57:59,376
and bought a lathe
and started turning stuff.
1224
00:57:59,409 --> 00:58:03,213
And then I ran into some guy
who made soya sauce
in bourbon barrels.
1225
00:58:03,247 --> 00:58:04,649
And that was it.
1226
00:58:04,682 --> 00:58:06,450
I had to make stuff out
of these recycled barrels
1227
00:58:06,483 --> 00:58:07,918
he kept throwing away.
1228
00:58:14,191 --> 00:58:15,993
There's a nice line here.
1229
00:58:16,026 --> 00:58:17,928
Another line here.
1230
00:58:17,962 --> 00:58:20,831
Here. That's the actual
penetration
1231
00:58:20,865 --> 00:58:23,968
of the bourbon
into the wood.
1232
00:58:24,001 --> 00:58:25,469
I mean, that's half the way in
1233
00:58:25,502 --> 00:58:28,739
to an inch
and an eighth stave.
1234
00:58:28,773 --> 00:58:31,742
So it really is taking
what's in the wood
1235
00:58:31,776 --> 00:58:33,611
out into the bourbon.
1236
00:59:18,055 --> 00:59:19,990
My life needed fixing,
1237
00:59:20,024 --> 00:59:21,558
and this is what repaired me
1238
00:59:21,592 --> 00:59:23,861
was wood working.
1239
00:59:23,894 --> 00:59:26,697
I was broken and these things
were broken, too,
1240
00:59:26,731 --> 00:59:28,398
and now I'm
putting them together
1241
00:59:28,432 --> 00:59:31,001
and their new form
and now they're
beautiful again.
1242
01:00:02,900 --> 01:00:04,501
[Steve] While bourbon
is aging in a barrel,
1243
01:00:04,534 --> 01:00:06,403
moving in and out of
the stave
1244
01:00:06,436 --> 01:00:08,338
during the different seasons,
1245
01:00:08,372 --> 01:00:10,207
distillers lose three percent
1246
01:00:10,240 --> 01:00:12,209
of their whiskey to
evaporation each year.
1247
01:00:13,210 --> 01:00:14,511
This loss of volume
1248
01:00:14,544 --> 01:00:16,613
is known as
the Angel's Share.
1249
01:00:16,647 --> 01:00:18,015
So think about it.
1250
01:00:18,048 --> 01:00:19,717
After 10 years
in the barrel,
1251
01:00:19,750 --> 01:00:22,787
the angels will have taken
about 30% of your bourbon.
1252
01:00:25,155 --> 01:00:26,223
Good for them.
1253
01:00:28,292 --> 01:00:29,293
Shh.
1254
01:00:35,299 --> 01:00:37,001
[speaking Japanese]
1255
01:01:42,666 --> 01:01:46,103
[Marianne] In the mid-1980s,
bourbon was at its lowest.
1256
01:01:46,136 --> 01:01:48,338
Nobody wants bourbon.
1257
01:01:48,372 --> 01:01:50,941
There was a group of guys
in the bourbon industry
1258
01:01:50,975 --> 01:01:55,179
and they were looking for
a way to revive bourbon.
1259
01:01:55,212 --> 01:01:57,714
And it all started with
a guy named Elmer T. Lee.
1260
01:01:57,748 --> 01:02:01,385
Elmer T. Lee was
the Master Distiller of H&H.
1261
01:02:03,888 --> 01:02:06,623
[man]
My grandfather was here
for 52 years.
1262
01:02:06,656 --> 01:02:10,227
He and Colonel Blanton met
on the riverbank behind
the distillery as kids.
1263
01:02:10,260 --> 01:02:12,662
Colonel Blanton started to
work at this distillery
1264
01:02:12,696 --> 01:02:14,298
at the age of 16.
1265
01:02:14,331 --> 01:02:16,033
And by the time he was 35,
1266
01:02:16,066 --> 01:02:17,734
he was the president
of this distillery.
1267
01:02:17,768 --> 01:02:19,336
During that period of time,
1268
01:02:19,369 --> 01:02:21,238
my grandfather and
Colonel Blanton
had remained friends.
1269
01:02:21,271 --> 01:02:23,373
And when Colonel Blanton
started to run the distillery,
1270
01:02:23,407 --> 01:02:25,342
he invited my grandfather
1271
01:02:25,375 --> 01:02:27,211
to come in
and work the warehouses.
1272
01:02:27,244 --> 01:02:30,580
Because of his working
in these old warehouses
1273
01:02:30,614 --> 01:02:32,149
Grandad discovered
1274
01:02:32,182 --> 01:02:34,484
there were certain areas
of these warehouses
1275
01:02:34,518 --> 01:02:36,320
that had
aging characteristics
1276
01:02:36,353 --> 01:02:38,222
that produced
exceptionally sweet,
1277
01:02:38,255 --> 01:02:40,124
smooth tasting
barrels of bourbon.
1278
01:02:40,157 --> 01:02:41,691
The honey barrel.
1279
01:02:41,725 --> 01:02:44,294
Colonel Blanton would use
those barrels of bourbon
1280
01:02:44,328 --> 01:02:48,165
to sway political favors
1281
01:02:48,198 --> 01:02:49,834
with the government.
1282
01:02:49,867 --> 01:02:53,470
So Grandad was here
for like 52 years
with Colonel Blanton.
1283
01:02:53,503 --> 01:02:55,840
Along comes my dad.
1284
01:02:55,873 --> 01:02:59,076
My dad and Elmer were in
the military at the same time.
1285
01:02:59,109 --> 01:03:00,911
They became friends.
1286
01:03:00,945 --> 01:03:03,981
And Elmer was looking for
something to jumpstart
the industry.
1287
01:03:04,014 --> 01:03:06,316
Dad had learned
from my grandfather
1288
01:03:06,350 --> 01:03:09,353
where these old honey barrels
were in the warehouses.
1289
01:03:09,386 --> 01:03:12,556
And Elmer had Dad go in
and pull
some of those barrels.
1290
01:03:12,589 --> 01:03:15,893
That became the taste profile
of Blanton's as we know it
today.
1291
01:03:15,926 --> 01:03:16,927
Up until this point,
1292
01:03:16,961 --> 01:03:18,662
all bourbon was
batched together.
1293
01:03:18,695 --> 01:03:20,931
So you were seeing
100-200 barrels
1294
01:03:20,965 --> 01:03:23,834
mingled together to create
a consistent profile.
1295
01:03:23,868 --> 01:03:27,872
Elmer T. Lee had this idea
of taking a single barrel,
1296
01:03:27,905 --> 01:03:29,239
a honey barrel,
1297
01:03:29,273 --> 01:03:30,707
something that
was very special,
1298
01:03:30,740 --> 01:03:32,276
had a unique profile,
1299
01:03:32,309 --> 01:03:34,178
and showcasing just that.
1300
01:03:34,211 --> 01:03:36,446
Bottling it one at a time.
1301
01:03:36,480 --> 01:03:39,583
In 1984, he comes out
with a product
1302
01:03:39,616 --> 01:03:42,887
that's more expensive than
any other bourbon
in the market.
1303
01:03:42,920 --> 01:03:45,055
Blanton's
single-barrel bourbon.
1304
01:03:45,089 --> 01:03:48,392
And that's really the shot
that's heard around the world.
1305
01:03:48,425 --> 01:03:50,895
[Michael] Jim Bean decided,
you know, "We need
to do something."
1306
01:03:50,928 --> 01:03:52,429
But Booker didn't like
single barrel,
1307
01:03:52,462 --> 01:03:54,298
because it was inconsistent.
1308
01:03:54,331 --> 01:03:56,300
If you're doing
a true single barrel,
1309
01:03:56,333 --> 01:03:57,935
it's going to be inconsistent,
1310
01:03:57,968 --> 01:04:01,538
because it's hard to get
two barrels that taste
exactly alike.
1311
01:04:01,571 --> 01:04:04,741
The way you get consistency
is by mixing the barrels.
1312
01:04:04,774 --> 01:04:06,643
So he came up
with this idea
1313
01:04:06,676 --> 01:04:08,778
of small batch.
1314
01:04:08,812 --> 01:04:11,581
[Zoeller] If you make it
an exclusive product,
1315
01:04:11,615 --> 01:04:14,418
such as a small batch,
1316
01:04:14,451 --> 01:04:16,720
or a single barrel,
1317
01:04:16,753 --> 01:04:20,490
you're creating a category
that's not ordinary.
1318
01:04:21,491 --> 01:04:23,060
You create something
1319
01:04:23,093 --> 01:04:24,895
that will be sought after.
1320
01:04:24,929 --> 01:04:27,164
We got Elmer T. Lee
and Booker Noe
1321
01:04:27,197 --> 01:04:29,967
working on their single barrel
and small batch products.
1322
01:04:30,000 --> 01:04:33,070
And then we see Bill Samuels
of Maker's Mark
1323
01:04:33,103 --> 01:04:35,139
and Jimmy Russel
of Wild Turkey
1324
01:04:35,172 --> 01:04:36,941
that were getting out
and spreading the word.
1325
01:04:36,974 --> 01:04:38,008
They were going to bars.
1326
01:04:38,042 --> 01:04:40,911
They were going into
retail shops
1327
01:04:40,945 --> 01:04:43,347
and the restaurants
and talking to people.
1328
01:04:43,380 --> 01:04:45,582
They were sharing
the stories of bourbon
1329
01:04:45,615 --> 01:04:47,017
and their family history
1330
01:04:47,051 --> 01:04:48,418
and making people
fall in love with it.
1331
01:04:48,452 --> 01:04:50,187
It was a slow process,
1332
01:04:50,220 --> 01:04:54,124
but eventually,
other distilleries decided
1333
01:04:54,158 --> 01:04:57,261
they'd do a small batch,
or a single barrel,
1334
01:04:57,294 --> 01:04:58,996
or a special bottling.
1335
01:05:00,064 --> 01:05:04,001
And the product just
started its rise.
1336
01:05:04,034 --> 01:05:05,835
So we started getting
aficionados
1337
01:05:05,869 --> 01:05:08,472
and old bourbon drinkers
returning...
1338
01:05:08,505 --> 01:05:09,839
all about flavor.
1339
01:05:09,873 --> 01:05:11,775
But then we see that leap
1340
01:05:11,808 --> 01:05:14,711
from the old guard
into the new consumer.
1341
01:05:14,744 --> 01:05:17,281
And that happens
with the bartenders.
1342
01:05:17,314 --> 01:05:20,217
[Potter] People started
playing around with how they
make an Old Fashioned.
1343
01:05:20,250 --> 01:05:22,652
They weren't just pulling
out the old bartender's Bible
1344
01:05:22,686 --> 01:05:23,954
and making that
exact recipe.
1345
01:05:23,988 --> 01:05:25,622
They were mixing it up
a little bit.
1346
01:05:25,655 --> 01:05:27,557
And I think it was
very well-received.
1347
01:05:27,591 --> 01:05:30,694
And so when you start playing
with some of these
classic cocktail recipes,
1348
01:05:30,727 --> 01:05:32,496
kind of opens the door
to do different things.
1349
01:05:32,529 --> 01:05:33,964
When I started bartending,
1350
01:05:33,998 --> 01:05:36,033
clear spirits, you know,
1351
01:05:36,066 --> 01:05:37,834
dominated the back bar.
1352
01:05:37,867 --> 01:05:39,503
Vodkas, gins...
1353
01:05:39,536 --> 01:05:42,372
Um, more vodkas
and couple more vodkas.
1354
01:05:42,406 --> 01:05:45,009
That has changed a lot
over the years.
1355
01:05:45,042 --> 01:05:47,844
Kentucky State
Bourbon Whiskey
is where it's at.
1356
01:05:47,877 --> 01:05:49,346
It's where the excitement is.
1357
01:05:49,379 --> 01:05:52,149
Authentic is cool
once again.
1358
01:05:52,182 --> 01:05:55,852
And that's come back around
we want to know where
our product came from.
1359
01:05:55,885 --> 01:05:59,723
And anything around
a product's specificity
1360
01:05:59,756 --> 01:06:01,925
does add a gravitas
1361
01:06:01,958 --> 01:06:03,893
towards a spirit
like bourbon whiskey.
1362
01:06:03,927 --> 01:06:05,762
I hope this industry grows,
1363
01:06:05,795 --> 01:06:07,897
'cause if it doesn't,
we're gonna have a lot
of bourbon on our hands
1364
01:06:07,931 --> 01:06:09,233
aged 10-12 years now,
1365
01:06:09,266 --> 01:06:10,834
'cause we're making
a lot of bourbon.
1366
01:06:10,867 --> 01:06:12,502
There's four million people
in Kentucky,
1367
01:06:12,536 --> 01:06:14,671
and the bourbon distillery
people has got
1368
01:06:14,704 --> 01:06:17,107
over six million bourbon
barrels stored right now.
1369
01:06:17,141 --> 01:06:21,445
So we got a barrel and a half
for everybody that lives in
Kentucky stored right now.
1370
01:06:21,478 --> 01:06:24,114
We cannot turn
the spigot on overnight
1371
01:06:24,148 --> 01:06:25,382
and put out a product.
1372
01:06:25,415 --> 01:06:27,584
We gotta wait
seven to twelve years here
1373
01:06:27,617 --> 01:06:29,886
before we get the product
to the market.
1374
01:06:29,919 --> 01:06:32,556
[Potter] The hardest thing
for any distiller
1375
01:06:32,589 --> 01:06:34,424
is creating a new product
1376
01:06:34,458 --> 01:06:36,460
and, you know,
mashing it,
1377
01:06:36,493 --> 01:06:38,295
and then distilling it
three-four days later
1378
01:06:38,328 --> 01:06:39,763
and then going in
in the barrel,
1379
01:06:39,796 --> 01:06:41,431
and then all of
a sudden just...
1380
01:06:41,465 --> 01:06:43,100
Oh, I guess we'll
wait and see what happens.
1381
01:06:43,133 --> 01:06:45,269
You have to have patience.
1382
01:06:45,302 --> 01:06:47,404
What we're producing today
1383
01:06:47,437 --> 01:06:51,141
it's not available till roughly
six and a half, seven
years later.
1384
01:06:51,175 --> 01:06:53,043
We're looking long range.
1385
01:06:53,077 --> 01:06:54,978
We don't look at
anything near term,
1386
01:06:55,011 --> 01:06:59,483
because one thing we
cannot do is buy time.
1387
01:06:59,516 --> 01:07:01,218
[Zoeller]
Bourbon cannot be rushed.
1388
01:07:01,251 --> 01:07:03,220
It has to go
in the warehouse.
1389
01:07:03,253 --> 01:07:05,489
It has to age.
1390
01:07:05,522 --> 01:07:08,458
People have tried
to rush that process
1391
01:07:08,492 --> 01:07:10,294
and it just can't be done.
1392
01:07:10,327 --> 01:07:13,630
I think there's a lot
of parallels with
how bourbon is made,
1393
01:07:13,663 --> 01:07:15,765
how it's drank,
how it's enjoyed,
1394
01:07:15,799 --> 01:07:18,102
with maybe a lifestyle
1395
01:07:18,135 --> 01:07:20,937
that we should be
more pursuant of.
1396
01:07:20,970 --> 01:07:22,972
[Bob]
Bourbon will continue
to evolve.
1397
01:07:23,006 --> 01:07:24,641
Just like bourbon ages
in the barrel,
1398
01:07:24,674 --> 01:07:28,645
it's going to continue
to improve and refine
over time.
1399
01:07:28,678 --> 01:07:30,480
Bourbon is eternal.
1400
01:07:30,514 --> 01:07:33,083
Bourbon will always be
in the state of Kentucky.
1401
01:07:33,117 --> 01:07:34,851
But what bourbon looks
like tomorrow
1402
01:07:34,884 --> 01:07:36,353
will be different than
what it looks like today.
1403
01:07:37,454 --> 01:07:39,656
It's up to us
to embrace that.
1404
01:07:39,689 --> 01:07:42,592
[Marianne] I'm currently
putting my first batch
of bourbon
1405
01:07:42,626 --> 01:07:44,428
into these barrels.
1406
01:07:44,461 --> 01:07:46,496
And to know that
1407
01:07:46,530 --> 01:07:48,698
we trust the cooper
that put 'em together,
1408
01:07:48,732 --> 01:07:51,335
I trust the farmer
that supplied our grain,
1409
01:07:51,368 --> 01:07:54,271
I have to trust what
we've done in the distillery
1410
01:07:54,304 --> 01:07:56,340
is enough to pull
all of that together
1411
01:07:56,373 --> 01:07:59,776
and create something beautiful
at the end of the time
1412
01:07:59,809 --> 01:08:02,045
that it takes to mature.
1413
01:08:02,078 --> 01:08:04,848
So to think about all
that it's gone through
1414
01:08:04,881 --> 01:08:07,217
and all that we go through,
1415
01:08:07,251 --> 01:08:09,886
there's some
correlations there.
1416
01:08:09,919 --> 01:08:12,055
You know, the sunny days
and the snowy days,
1417
01:08:12,088 --> 01:08:14,624
they all add up
to be something that
1418
01:08:14,658 --> 01:08:16,893
hopefully at
the end of the road
is really beautiful.
1419
01:08:34,578 --> 01:08:37,847
[Frankie] When Dad rolled up
the six millionth barrel,
1420
01:08:37,881 --> 01:08:41,551
June Van Winkle gave me
1421
01:08:41,585 --> 01:08:44,188
as a gift to my dad,
1422
01:08:44,221 --> 01:08:46,190
this bottle of
20-year-old Pappy.
1423
01:08:46,223 --> 01:08:48,925
So I take the bottle
and I open it up,
1424
01:08:48,958 --> 01:08:51,395
and I pour a little bit
in his glass,
1425
01:08:51,428 --> 01:08:53,497
pour a little bit
in my brother's glass.
1426
01:08:53,530 --> 01:08:54,898
pour some in my glass,
1427
01:08:54,931 --> 01:08:57,066
and I go to put the stopper
back in the bottle,
1428
01:08:57,100 --> 01:09:00,270
and he looks at me and
he gives me this weird look
and he says,
1429
01:09:00,304 --> 01:09:03,340
"What on earth
are you doing?"
1430
01:09:03,373 --> 01:09:04,841
I said, "Dad,
I don't understand."
1431
01:09:04,874 --> 01:09:07,844
I said, "This is a really,
really good bottle of bourbon.
1432
01:09:07,877 --> 01:09:09,713
It's really
being sought after."
1433
01:09:09,746 --> 01:09:11,315
He said, "I'm aware of that."
1434
01:09:12,048 --> 01:09:13,683
I said...
1435
01:09:13,717 --> 01:09:15,519
I said, "So what
I'm thinking is,
1436
01:09:15,552 --> 01:09:19,689
I'm just saving it so that
we can do some more toasts
later on."
1437
01:09:19,723 --> 01:09:22,226
He says,
"Never ever do that
1438
01:09:22,259 --> 01:09:24,127
with friends and family.
1439
01:09:24,160 --> 01:09:29,233
There will always be
more old barrels of bourbon
being made."
1440
01:09:29,266 --> 01:09:33,370
He says, "Look at me
and look at your brother."
1441
01:09:33,403 --> 01:09:37,140
He says, "We're the fragile
part of this whole thing."
1442
01:09:37,173 --> 01:09:41,645
He said, "So never ever save
old bottles of bourbon.
1443
01:09:41,678 --> 01:09:44,147
They're meant to
be enjoyed
1444
01:09:44,180 --> 01:09:48,151
with friends and family
at the moment."
1445
01:09:48,184 --> 01:09:51,988
It was the first time that
my father and my brother
and I
1446
01:09:52,021 --> 01:09:54,190
had spent three hours
together,
1447
01:09:54,758 --> 01:09:56,393
just us.
1448
01:09:56,426 --> 01:09:59,229
Talking, laughing,
1449
01:09:59,263 --> 01:10:01,465
discussing things
that we had done
1450
01:10:01,498 --> 01:10:03,400
that we didn't think
he knew we had done.
1451
01:10:03,433 --> 01:10:06,069
And then we started
telling him about things
that he had done
1452
01:10:06,102 --> 01:10:08,305
that he didn't know that
we knew he had done.
1453
01:10:08,338 --> 01:10:11,675
We had the best time.
We finished the bottle.
1454
01:10:11,708 --> 01:10:14,010
Nine months later,
they were both gone.
1455
01:10:24,488 --> 01:10:26,890
It's not about the whiskey.
1456
01:10:31,461 --> 01:10:34,030
It's about the lives you touch
and the people you meet.
1457
01:10:35,732 --> 01:10:37,701
And the whiskey is
a by-product
1458
01:10:37,734 --> 01:10:39,436
of a good relationship.
1459
01:11:02,726 --> 01:11:04,193
[instrumental music playing]
1460
01:12:05,655 --> 01:12:10,627
Hi, I'm Steve,
and this is my version
of an Old Fashioned,
1461
01:12:10,660 --> 01:12:12,328
which I call, um...
1462
01:12:13,463 --> 01:12:15,632
Tuesday of Fashion Week.
1463
01:12:18,968 --> 01:12:21,270
We need a little
bit of corn.
1464
01:12:21,304 --> 01:12:22,772
I like, um...
1465
01:12:23,607 --> 01:12:25,241
Not much at all.
1466
01:12:26,443 --> 01:12:27,911
Yellow corn, or white,
1467
01:12:27,944 --> 01:12:30,079
but I prefer that.
1468
01:12:30,113 --> 01:12:32,281
Just a little silk.
1469
01:12:39,623 --> 01:12:40,657
That...
1470
01:12:43,326 --> 01:12:44,494
Some mint.
1471
01:12:46,596 --> 01:12:47,631
Ice.
1472
01:12:50,700 --> 01:12:52,101
Some bitters.
1473
01:12:54,771 --> 01:12:56,372
And bourbon,
of course.
1474
01:13:08,351 --> 01:13:10,053
And a little bit of red now.
1475
01:13:22,799 --> 01:13:24,300
There.
1476
01:13:25,201 --> 01:13:27,837
Also, Swedish fish,
like it's swimming.
1477
01:13:28,805 --> 01:13:31,541
Garnished with sour worm.
1478
01:13:31,575 --> 01:13:34,711
Or don't garnish it
with the worm.
1479
01:13:34,744 --> 01:13:37,380
These are just snacks
while you make drinks.
1480
01:13:39,082 --> 01:13:42,351
The Old Fashioned,
or Tuesday at Fashion Week.
115971
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