Neat: The Story of Bourbon

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Subtitles by explosiveskull

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<i>The soil's made up
of silt, clay and loam.</i>

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<i>And what you really want is the combination
of all three of those components.</i>

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<i>But it all goes into
making bourbon.</i>

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<i>It starts with the corn
growing in the soil</i>

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<i>into barley, into wheat,
into rye.</i>

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<i>But also, the oak trees that we have
across the road here to make barrels.</i>

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<i>Really everything
about bourbon</i>

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<i>comes from the soil.</i>

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<i>This is the story
of grains, water, and wood.</i>

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<i>It's the story
of immigrants, and farmers,</i>

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<i>and businessmen,
and criminals.</i>

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<i>The story of cold winters
and hot summers.</i>

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<i>It's the story of time.</i>

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<i>This is the story
of bourbon.</i>

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<i>Two things are important.</i>

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<i>The first is, you never
bring out old-aged-bourbons</i>

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<i>until you're with
friends and family,</i>

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and you're not in any hurry
to go anywhere.

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<i>It's all about the earth and
the soil and the natural ingredients</i>

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that go in to make it, because
bourbon is an all natural product.

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There's nothing
synthetic about it.

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<i>America's only native
spirit is so big and so beautiful</i>

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<i>that it can handle anything
you wanna throw at it</i>

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and still give you the true
character that's in that glass.

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<i>Bourbon heritage
is American heritage.</i>

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Every phase of American history is
reflected through bourbon history.

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<i>It's not grabbing a
bottle of beer out of a cooler.</i>

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<i>It's, let me pour you a glass of this,
let me tell you where it came from.</i>

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Let me tell you
the story on this.

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<i>It's history in a glass.</i>

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<i>I think people have discovered that
bourbon is not just a shot and a beer.</i>

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<i>It's amazing to see it.</i>

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'Cause to me it's not just your
granddad's drink, or your dad's drink,

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like it used to be
when I was young.

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<i>If you like the idea
of going to the horse races</i>

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<i>and living kind of
an agrarian type of life,</i>

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bourbon sort of gives you a way
to live in central Kentucky

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<i>just for a moment
in your life,</i>

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<i>whether you're actually
there or not.</i>

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<i>It's almost
like a legacy that says,</i>

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<i>if time was not a factor
in our lives,</i>

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<i>bourbon could
transport us back</i>

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<i>into some of those
places where</i>

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<i>maybe life was a lot
easier going.</i>

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<i>That's what bourbon's
all about.</i>

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<i>Whoever came over
on the</i> Mayflower

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<i>brought a still with them.</i>

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<i>And whoever came over
the Appalachian Mountains</i>

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<i>to settle at Kentucky first,</i>

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<i>brought a still with them.</i>

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Whiskey was much, much more
than just a drink.

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Distilling was a way of life.

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It was what you did
with your surplus corn.

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If you stored corn,
it could rot,

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it could get eaten by mice
or other vermin.

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You turn it into
a bottle of whiskey,

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it's gonna stay
the bottle of whiskey.

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It's gonna be good then
or forever.

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They didn't have refrigeration
like we have it today.

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They didn't have the canning
technology that we have today.

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<i>So one of the best ways
to preserve your corn</i>

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<i>was to turn it
into whiskey.</i>

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In Scotland, in Ireland,
and in England,

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if you grew more corn than you
could use for your family,

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it belonged to the king.

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But in the new world,

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if you grew more corn than you
could use for your family,

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you got to choose
what you did with it.

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And what did they do?
They made whiskey.

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<i>That was very much
like moonshine.</i>

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<i>It was kind of
a rough cut,</i>

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<i>not the, you know, very elegant
spirit that we make today.</i>

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It was thought to
be medicinal.

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And remember,
you're on the frontier.

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<i>There's not a drugstore
to go to.</i>

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<i>You gotta remember,
these are frontiersmen.</i>

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<i>They work from
sun up to sun down.</i>

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<i>You get up in the morning, you're
still aching from the day before,</i>

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<i>so you have a little
eye-opener.</i>

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<i>A drink of whiskey
to get you going.</i>

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Lot of people don't realize that's
where the mint julep comes from.

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It was a breakfast drink.

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Whiskey was used
as a medium of exchange.

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You would first
grow enough corn

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to feed your family
and your livestock.

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And whatever you
had leftover,

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you either carried around
large bushel baskets of corn,

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or you distilled it.

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<i>Whiskey was just a very
important part of that life.</i>

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<i>So when the frontiersmen
came into the west...</i>

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<i>You gotta realize, Kentucky
is the first American West.</i>

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A lot of people
brought stills.

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<i>They weren't whiskey folks.</i>

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<i>They were architects,</i>

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<i>they were
structural engineers,</i>

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<i>they were chemists,
they were bio chemists.</i>

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<i>It's not about the whiskey,</i>

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it's about the people

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that make the product
so cool.

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<i>Now,
before going any further,</i>

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<i>we need to answer
a very simple question.</i>

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<i>What does it take
for a spirit</i>

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<i>to be able to call itself
a bourbon?</i>

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Bourbon is the most heavily
regulated product in the world.

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Our Federal government tells you
how you have to make bourbon.

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<i>I think the first
thing to understand is,</i>

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<i>all bourbon is whiskey,
but not all whiskey is bourbon.</i>

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<i>By definition, whiskey is
a grain based distillery.</i>

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Once you understand that
bourbon is a whiskey,

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then it's what
defines a bourbon.

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<i>So, the rules of bourbon.
I call it the ABCs.</i>

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Start with A,
American made.

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<i>Bourbon is uniquely American,</i>

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<i>'cause you can only
make in America.</i>

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You distill 51% corn,

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age it in charred
oak barrels...

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You jump through
all those hoops.

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But if you do it in Mexico, you
can't use the term "bourbon".

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It does not have to be
made in Kentucky.

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A lot of folks
believe that

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bourbon can only
be made in Kentucky.

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Bourbon, by active Congress,

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can be made anywhere
in the United States.

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B, barrels.

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It must be aged in a brand new
charred white oak barrel,

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just like what's behind me.

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<i>The lead character
of a bourbon whiskey</i>

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<i>is the use of a new
charred barrel.</i>

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<i>That gives bourbon that big,
rich, caramel vanilla note.</i>

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Yeah, it just makes
bourbon so special.

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C is corn.

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To be a bourbon, you have
to use at least 51% corn.

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There's a very good
reason for that.

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<i>Corn imparts a very
unique flavor to bourbon.</i>

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<i>That sweetness.</i>

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If you taste a Scotch whiskey and Irish
whiskey, you get some sweetness.

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A lot of it from the wood, maybe
a little bit from the grain.

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But if you taste bourbon,
you can taste that sweetness.

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You can almost
taste the corn.

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D is distillation proof.

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So when you come
off the still,

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<i>you cannot be higher
than 160 proof.</i>

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The higher the proof, the less
flavor that's gonna be there.

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Think about it.
Vodka is 190 proof,

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192 proof when it
comes off those stills.

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It has no flavor,
it's just pure alcohol.

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You start getting
over 160,

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you're stripping out
grain flavor.

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You're moving more
into a vodka category.

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That's not what
we want with bourbon.

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We wanna hold on
to the grain character.

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So one of the rules is you gotta be
160 or less coming off the still.

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E, entry proof
going into the barrel.

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<i>You have to be 125 proof
or less.</i>

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F, fill proof.

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<i>In the bottle, your proof
has to be 80 or above.</i>

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G, genuine.

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There are no additives allowed.

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<i>So, everything is</i>

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<i>what Mother Nature provides.</i>

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No flavor, or no color, or nothing
should be added to bourbon.

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It's a natural product.

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If you add any color or any
flavor, it becomes a whiskey.

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All that color must come from aging
in that new charred oak barrel.

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You're only as good
as what comes off the still

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and what comes
out of that barrel

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<i>and goes down that
bottling line.</i>

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<i>Okay, quiz time.</i>

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<i>Who was the first person who
took that un-aged white whiskey</i>

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<i>and turned it into bourbon
that we know today?</i>

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In the 1800s,

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a Baptist minister
by the name of Elijah Craig

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used old barrels previously
containing fish and pickles

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to store some of his
newly distilled whiskey.

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But in order to get rid
of that nasty fish smell,

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he charred the inside
of the barrels,

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making a discovery that would forever
change the history of bourbon.

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Or, wait...

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Maybe it was the, uh...

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The poor farmer from
Bourbon County, Kentucky.

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Who after his barn
burned down,

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he was forced to use some surviving
but very charred barrels,

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to transport his whiskey

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down the Mississippi
to New Orleans.

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Sloshing around.

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Or wait, maybe it was
the Lexington grocer.

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Uh...

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Upon seeing the popularity
of cognac,

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a spirit aged in
toasted oak casks,

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put an order in
for his usual corn whiskey,

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but this time however,
he requested

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that it be sent in barrels
burnt upon the inside.

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That's it.

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Or, maybe it doesn't
really matter.

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Somehow bourbon
found a way.

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We are on our way
to Walnut Grove Farm.

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And we're actually headed
to the home farm,

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which is where their
family first settled

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back in the 1800s.

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Which is incredible.

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<i>They're gonna be providing all
of the corn for my bourbon.</i>

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<i>This is
Marianne Barnes.</i>

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<i>And she is the first
female master distiller</i>

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<i>since Prohibition.</i>

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<i>This is also
the Marianne Barnes</i>

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<i>that</i> Forbes <i>magazine named</i>

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<i>one of the top 30 business
people under 30-years-old.</i>

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<i>In 2015,</i>

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<i>Marianne and her
business partners</i>

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<i>launched a brand
new distillery</i>

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<i>called Castle & Key.</i>

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<i>Setting up shop in the long
abandoned Old Taylor Distiller.</i>

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<i>Today, she's come to
the Kentucky-Tennessee border</i>

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<i>to get some corn for her
first batch of bourbon.</i>

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<i>Corn is a historical
ingredient for bourbon.</i>

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It goes back to the roots of when
bourbon started in Kentucky.

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When the settlers
first came out here,

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they were still making
rye and barley whiskeys.

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When they hit this part
of the United States,

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they encountered
the Indians.

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<i>The Indians had been
exposed to the Spanish.</i>

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<i>The Spanish had introduced
the Indians to corn whiskey,</i>

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<i>moonshine.</i>

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<i>And what they did is they
started mixing corn whiskey</i>

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<i>with the rye
and barley whiskeys</i>

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<i>and that's how the taste
of bourbon got started.</i>

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00:11:44,302 --> 00:11:47,536
<i>By law, your bourbon
has to be at least 51% corn.</i>

229
00:11:47,538 --> 00:11:49,539
<i>It is the most important
ingredient.</i>

230
00:11:49,541 --> 00:11:51,141
<i>It's the star of the show.</i>

231
00:11:51,143 --> 00:11:54,310
<i>You're getting a lot of
your flavor from your corn.</i>

232
00:11:54,312 --> 00:11:56,478
Not only just because
it's that percentage,

233
00:11:56,480 --> 00:11:58,281
but it's a very
flavorful grain.

234
00:11:58,283 --> 00:12:00,749
Corn actually
identifies bourbon,

235
00:12:00,751 --> 00:12:02,384
because of the flavor
that it imparts.

236
00:12:02,386 --> 00:12:04,653
If you taste any whiskeys
the world over,

237
00:12:04,655 --> 00:12:06,890
you'll notice that bourbon
is very unique,

238
00:12:06,892 --> 00:12:08,491
especially in its sweetness.

239
00:12:08,493 --> 00:12:11,927
And that is derived from the
corn that is used to make it.

240
00:12:11,929 --> 00:12:15,632
That corn is what's gonna
give it a lot of sweetness.

241
00:12:15,634 --> 00:12:19,234
A lot of the mouth feel is
gonna come from the corn.

242
00:12:19,236 --> 00:12:21,503
And so you deliberately bring

243
00:12:21,505 --> 00:12:24,309
bourbon off the still
at a lower proof.

244
00:12:25,744 --> 00:12:28,277
<i>And that retains some of
the natural properties of it.</i>

245
00:12:28,279 --> 00:12:30,680
<i>It's just
a very robust flavor.</i>

246
00:12:30,682 --> 00:12:33,682
<i>And what that does is,
it can go through maturation,</i>

247
00:12:33,684 --> 00:12:34,950
<i>it can go to the barrel.</i>

248
00:12:34,952 --> 00:12:36,585
<i>And so
it's gonna come through</i>

249
00:12:36,587 --> 00:12:39,689
<i>whether it's four-years-old,
or 23-years-old.</i>

250
00:12:39,691 --> 00:12:43,693
<i>Corn really does last
over those years.</i>

251
00:12:43,695 --> 00:12:47,329
You can still get it, you
know, 18 or 23 years later.

252
00:12:47,331 --> 00:12:50,366
<i>And a single bottle of
bourbon, depending on your recipe,</i>

253
00:12:50,368 --> 00:12:54,173
<i>will have somewhere between two and
two-and-a-half pounds of corn.</i>

254
00:12:57,174 --> 00:13:00,475
It's really important to take
care of the soil and earth.

255
00:13:00,477 --> 00:13:04,580
Soil that's gonna feed the plants
that eventually go into bourbon.

256
00:13:04,582 --> 00:13:06,482
You know, corn grows
for four months

257
00:13:06,484 --> 00:13:08,084
and it's pulling
from the earth.

258
00:13:08,086 --> 00:13:11,521
The oak trees that eventually
go into the barrels

259
00:13:11,523 --> 00:13:14,357
that are gonna contain your
product for four years

260
00:13:14,359 --> 00:13:18,761
have been drawn from the earth
for upwards of 40-50 years.

261
00:13:18,763 --> 00:13:20,762
Every season that has
come and gone,

262
00:13:20,764 --> 00:13:23,498
every change
in the environment,

263
00:13:23,500 --> 00:13:26,603
you will eventually taste
in a glass of bourbon.

264
00:13:26,605 --> 00:13:29,037
<i>In a lot of ways
it's like drinking history</i>

265
00:13:29,039 --> 00:13:32,842
<i>and experiencing nature in a
completely different way.</i>

266
00:13:32,844 --> 00:13:34,509
<i>There's a lot
of science involved</i>

267
00:13:34,511 --> 00:13:36,679
<i>in anything that you do
in farming.</i>

268
00:13:36,681 --> 00:13:40,650
<i>But once you get
past the science,</i>

269
00:13:40,652 --> 00:13:42,118
<i>there's still an art.</i>

270
00:13:42,120 --> 00:13:45,454
<i>Just like anything else.
Just like fine furniture.</i>

271
00:13:45,456 --> 00:13:47,190
The guy that's
making the furniture

272
00:13:47,192 --> 00:13:49,492
knows he can look
at the grain of the wood

273
00:13:49,494 --> 00:13:52,527
<i>and know which way it needs
to be put together</i>

274
00:13:52,529 --> 00:13:54,329
<i>to make a beautiful piece.</i>

275
00:13:54,331 --> 00:13:56,165
<i>And farming's the same way.</i>

276
00:13:56,167 --> 00:13:58,968
<i>You have the craftsmanship
that really is just...</i>

277
00:13:58,970 --> 00:14:01,706
<i>You just gain over
a lifetime.</i>

278
00:14:04,142 --> 00:14:07,844
There are always an even
number of rows per ear.

279
00:14:07,846 --> 00:14:11,480
And in this case,
these are 14 a round.

280
00:14:11,482 --> 00:14:15,218
In other ears, sometimes we
see as many as 16 or 18.

281
00:14:15,220 --> 00:14:18,021
And I think it's because we had
an excess of water this year

282
00:14:18,023 --> 00:14:21,089
that actually has hurt
our yields a little bit.

283
00:14:21,091 --> 00:14:22,858
They'll still be above
average yields.

284
00:14:22,860 --> 00:14:26,930
You can tell how many bushels
you're gonna yield per acre?

285
00:14:26,932 --> 00:14:28,701
- That's fascinating.
- You can make a pretty good estimate.

286
00:14:40,412 --> 00:14:43,246
We're sitting next to a field
of non-GMO white corn

287
00:14:43,248 --> 00:14:45,381
that has been
grown specifically for

288
00:14:45,383 --> 00:14:48,217
our Bottled in bond
core bourbon brand.

289
00:14:48,219 --> 00:14:52,754
In four years,
this 45 acres of white corn

290
00:14:52,756 --> 00:14:55,858
will be about 250,000
bottles of bourbon.

291
00:15:17,148 --> 00:15:19,114
<i>We encourage
people to take pictures.</i>

292
00:15:19,116 --> 00:15:21,416
We encourage them
to ask questions.

293
00:15:21,418 --> 00:15:22,651
It's a touchy-feely tour.

294
00:15:22,653 --> 00:15:23,820
We tell 'em to
touch the barrels.

295
00:15:23,822 --> 00:15:25,088
You know,
kind of look at it.

296
00:15:25,090 --> 00:15:26,589
We go into the bottling house.

297
00:15:26,591 --> 00:15:28,291
You get a chance
to hold a bottle

298
00:15:28,293 --> 00:15:31,127
and kind of like
take some special photos.

299
00:15:31,129 --> 00:15:33,496
Come over this way.
Let's head this way.

300
00:15:33,498 --> 00:15:35,498
<i>You've already
met Freddie Johnson.</i>

301
00:15:35,500 --> 00:15:37,099
<i>Now, what he hasn't
told you</i>

302
00:15:37,101 --> 00:15:39,801
<i>is that he's a third
generation employee</i>

303
00:15:39,803 --> 00:15:41,570
<i>at the Buffalo
Trace Distillery.</i>

304
00:15:41,572 --> 00:15:43,839
<i>His grandfather worked here,
his father worked here,</i>

305
00:15:43,841 --> 00:15:45,507
<i>and now he works here.</i>

306
00:15:45,509 --> 00:15:48,744
<i>Trust me when I say,
this guy knows bourbon.</i>

307
00:15:48,746 --> 00:15:51,948
<i>And today, he's agreed
to teach us a thing or two</i>

308
00:15:51,950 --> 00:15:53,648
<i>about the art of tasting.</i>

309
00:15:53,650 --> 00:15:57,020
Well, we've had a chance
to look around the distillery,

310
00:15:57,022 --> 00:15:59,756
and now it's the time that
you've really been waiting for,

311
00:15:59,758 --> 00:16:02,525
and that is to see what that
product is gonna taste like

312
00:16:02,527 --> 00:16:04,359
after it's been
in the barrel for a while.

313
00:16:04,361 --> 00:16:06,863
This is your White Dog,
Everclear,

314
00:16:06,865 --> 00:16:08,196
Georgia Moon,
White Lightning.

315
00:16:08,198 --> 00:16:09,831
And this is what goes
into the barrel,

316
00:16:09,833 --> 00:16:12,103
and this is what the settlers
used to drink back in the day.

317
00:16:12,669 --> 00:16:14,369
Got it?

318
00:16:14,371 --> 00:16:16,339
Word on the street, if you haven't
been dead more than two weeks,

319
00:16:16,341 --> 00:16:17,440
this'll bring you back.

320
00:16:17,442 --> 00:16:18,541
Okay, now.

321
00:16:18,543 --> 00:16:19,975
You're gonna
cup your hand like this.

322
00:16:19,977 --> 00:16:22,177
I want you
to smell off it.

323
00:16:22,179 --> 00:16:25,113
You'll notice it smells very
soft and buttery to the nose.

324
00:16:25,115 --> 00:16:27,517
Now, I want you to
smack your hands together.

325
00:16:27,519 --> 00:16:28,785
Smack 'em.

326
00:16:28,787 --> 00:16:30,189
Rub 'em real briskly.

327
00:16:31,389 --> 00:16:33,989
Now, cup and smell
them again.

328
00:16:33,991 --> 00:16:36,559
Really strong of alcohol
now, right?

329
00:16:36,561 --> 00:16:37,993
So now the dog is awake.

330
00:16:37,995 --> 00:16:39,163
Okay?

331
00:16:39,630 --> 00:16:40,997
All right?

332
00:16:40,999 --> 00:16:42,531
I know the strength
of this whiskey.

333
00:16:42,533 --> 00:16:43,833
Let them breathe.

334
00:16:43,835 --> 00:16:45,667
Let them breathe.
All right?

335
00:16:45,669 --> 00:16:48,070
When I say "You, sir,"
you say "Farm."

336
00:16:49,673 --> 00:16:52,007
When I say, Bourbon,"
you say, "Corn."

337
00:16:52,009 --> 00:16:53,475
Smack your hands again.

338
00:16:53,477 --> 00:16:54,812
Rub 'em real brisk.

339
00:16:55,813 --> 00:16:56,981
Cup, smell 'em again.

340
00:16:57,481 --> 00:16:58,516
Corn.

341
00:16:59,317 --> 00:17:00,550
How about that?

342
00:17:00,552 --> 00:17:02,185
What's the dominant
ingredient in bourbon?

343
00:17:02,187 --> 00:17:03,518
- Dotty?
- Corn.

344
00:17:03,520 --> 00:17:05,054
Exactly.

345
00:17:05,056 --> 00:17:07,055
And if this had been straight rye
whiskey, it would've smelled like rye.

346
00:17:07,057 --> 00:17:09,257
If it had been scotch, it
would've smelled like barley.

347
00:17:09,259 --> 00:17:10,692
I now know the strength
of your whiskey

348
00:17:10,694 --> 00:17:12,661
and the dominant grain
you've used to make it with.

349
00:17:12,663 --> 00:17:14,029
Let 'em breathe again.

350
00:17:14,031 --> 00:17:15,363
Fly, my friends.
Be free.

351
00:17:15,365 --> 00:17:16,431
Let 'em breathe.

352
00:17:16,433 --> 00:17:17,933
Smack 'em again.

353
00:17:17,935 --> 00:17:19,038
Rub 'em real briskly.

354
00:17:20,371 --> 00:17:21,871
Cup, smell 'em again.

355
00:17:21,873 --> 00:17:24,273
Now they smell like bread,
like yeast.

356
00:17:24,275 --> 00:17:26,709
So now I know the strength,
I know the dominant grain,

357
00:17:26,711 --> 00:17:28,443
and I know the kind of yeast
that you used.

358
00:17:28,445 --> 00:17:31,213
So that's the way the old
moonshiners found out about whiskey

359
00:17:31,215 --> 00:17:32,850
before they ever let it
touch their lips.

360
00:17:33,384 --> 00:17:34,452
Cool?

361
00:17:38,455 --> 00:17:40,456
We talked about this.

362
00:17:40,458 --> 00:17:42,424
It's gonna hurt you
every time you bark.

363
00:17:42,426 --> 00:17:43,728
I know this hurts you.

364
00:17:50,134 --> 00:17:52,037
That last one was, "Okay, I'm done.
This hurts."

365
00:17:54,905 --> 00:17:56,972
<i>That guy
who hates dogs so much</i>

366
00:17:56,974 --> 00:17:58,708
<i>is named Paul Steele.</i>

367
00:17:58,710 --> 00:18:01,244
<i>And he lives in
Nashville, Tennessee.</i>

368
00:18:01,246 --> 00:18:02,644
<i>Paul's into bourbon.</i>

369
00:18:02,646 --> 00:18:04,546
<i>Really into bourbon.</i>

370
00:18:04,548 --> 00:18:08,950
<i>So much so that he decided to turn
his basement into a speakeasy.</i>

371
00:18:08,952 --> 00:18:10,719
<i>It escalated
really quickly.</i>

372
00:18:10,721 --> 00:18:13,389
We moved into the house about
three-and-a-half years ago.

373
00:18:13,391 --> 00:18:16,659
And this was just
an unfinished basement.

374
00:18:16,661 --> 00:18:19,996
<i>And then,
my wife's father got ill</i>

375
00:18:19,998 --> 00:18:22,632
and he passed away
relatively quickly.

376
00:18:22,634 --> 00:18:24,499
So we acquired a bunch
of family pieces

377
00:18:24,501 --> 00:18:27,335
from my dad
and Paul's grandparents.

378
00:18:27,337 --> 00:18:30,940
As a way to honor them and kind
of hang on to those memories,

379
00:18:30,942 --> 00:18:32,741
we were able to
keep some stuff,

380
00:18:32,743 --> 00:18:34,776
and that's the only place we had
room for it, was our basement.

381
00:18:34,778 --> 00:18:37,779
This is his.
This light is his.

382
00:18:37,781 --> 00:18:40,248
He was a metal worker.
He made these.

383
00:18:40,250 --> 00:18:42,453
Most of the stuff
on the walls

384
00:18:43,121 --> 00:18:45,821
are from his barn.

385
00:18:45,823 --> 00:18:49,124
And that made it take shape
really, really quickly.

386
00:18:49,126 --> 00:18:50,860
<i>In that first year,</i>

387
00:18:50,862 --> 00:18:53,496
<i>Paul's bourbon collection went from
a single fifth of Jefferson's,</i>

388
00:18:53,498 --> 00:18:57,833
<i>to 370 unique bottles.</i>

389
00:18:57,835 --> 00:19:00,670
<i>This, along with regular
tastings that he hosts,</i>

390
00:19:00,672 --> 00:19:04,476
<i>has made Paul a bit of a
folk hero among aficionados.</i>

391
00:19:07,644 --> 00:19:09,714
So tonight we are
having a little,

392
00:19:11,048 --> 00:19:13,716
more or less party,
get together.

393
00:19:13,718 --> 00:19:16,184
Celebration of life.

394
00:19:16,186 --> 00:19:18,153
That sounds like someone died.
No one died.

395
00:19:18,155 --> 00:19:19,957
We are having, uh...

396
00:19:21,192 --> 00:19:23,191
a little party at
the speakeasy.

397
00:19:23,193 --> 00:19:25,963
We do this probably
three times a year.

398
00:19:36,708 --> 00:19:37,840
They've got a great selection.

399
00:19:37,842 --> 00:19:41,009
I mean, it's not
a huge store, but,

400
00:19:41,011 --> 00:19:43,749
this is the only place
in Nashville that sells

401
00:19:44,515 --> 00:19:45,551
Heaven Hill...

402
00:19:47,919 --> 00:19:49,719
...by like the gallon.

403
00:19:49,721 --> 00:19:51,386
Sometimes they have
stuff in the back.

404
00:19:51,388 --> 00:19:53,322
Might be worth asking about.

405
00:19:53,324 --> 00:19:54,390
Is that all the bourbon
you got,

406
00:19:54,392 --> 00:19:55,760
or you might have one
in the back?

407
00:19:58,762 --> 00:20:00,566
Is this the 22, or the...

408
00:20:01,365 --> 00:20:02,498
Yeah, 22.

409
00:20:02,500 --> 00:20:04,603
I will definitely
be picking this up.

410
00:20:05,670 --> 00:20:08,103
Yeah. So I am very happy.

411
00:20:08,105 --> 00:20:12,944
Picking up the limited edition.
Four Roses, Elliott's Select.

412
00:20:25,923 --> 00:20:28,923
<i>We always hire a bartender
to work all of our parties.</i>

413
00:20:28,925 --> 00:20:32,094
And typically, it's just kind
of your normal bartender.

414
00:20:32,096 --> 00:20:36,465
But this time really we want
the mixologist of Nashville.

415
00:20:36,467 --> 00:20:39,235
And so we were just kind of
looking around and researching

416
00:20:39,237 --> 00:20:40,936
and finding out
who that might be.

417
00:20:40,938 --> 00:20:43,905
We found some stuff online about
this guy named Jonathan Howard.

418
00:20:43,907 --> 00:20:47,942
So I'm following it up, finding
him on Instagram, I think.

419
00:20:47,944 --> 00:20:50,880
He came up with some special
drinks to make for us tonight.

420
00:21:06,596 --> 00:21:08,130
<i>When I'm making a
drink, especially the bourbon,</i>

421
00:21:08,132 --> 00:21:10,565
I think there's a lot more that
is to be said of the spirit

422
00:21:10,567 --> 00:21:13,102
than just stirring it in Old Fashion
or stirring it in Manhattan.

423
00:21:13,104 --> 00:21:15,304
Both beautiful drinks,
but I like to go with,

424
00:21:15,306 --> 00:21:17,573
you know, honey, which is gonna
bring out some of that...

425
00:21:17,575 --> 00:21:20,075
<i>some of the honey qualities of the
whiskey, 'cause they are there.</i>

426
00:21:20,077 --> 00:21:21,443
<i>And then lemon juice.</i>

427
00:21:21,445 --> 00:21:23,578
<i>Just something that's
really easy and good to drink</i>

428
00:21:23,580 --> 00:21:25,480
<i>and they're just balanced
or really pretty.</i>

429
00:21:25,482 --> 00:21:27,449
<i>You know, I like
drinks like that.</i>

430
00:21:27,451 --> 00:21:29,785
<i>I like taking
sort of the spirit</i>

431
00:21:29,787 --> 00:21:31,286
no matter what it is,

432
00:21:31,288 --> 00:21:33,355
and saying, "Okay, this
is what's always done with it.

433
00:21:33,357 --> 00:21:34,492
I would rather do this."

434
00:21:47,204 --> 00:21:50,605
<i>Bourbon is much
needed in today's climate.</i>

435
00:21:50,607 --> 00:21:52,341
<i>Everyone is always busy.</i>

436
00:21:52,343 --> 00:21:53,808
<i>If you ask how someone
is doing,</i>

437
00:21:53,810 --> 00:21:55,478
<i>good, they're busy.</i>

438
00:21:55,480 --> 00:21:59,014
<i>And because bourbon is not
meant to be shot,</i>

439
00:21:59,016 --> 00:22:01,182
<i>you know, it's meant
to be enjoyed,</i>

440
00:22:01,184 --> 00:22:05,955
<i>I think bourbon is going
against the grain of society</i>

441
00:22:05,957 --> 00:22:09,057
and returning to where
we all come from.

442
00:22:09,059 --> 00:22:10,492
So I just think intrinsically,

443
00:22:10,494 --> 00:22:12,961
bourbon is
a great pause button.

444
00:22:12,963 --> 00:22:14,566
<i>And that to me is</i>

445
00:22:15,900 --> 00:22:19,168
<i>direly needed in
today's current climate.</i>

446
00:22:29,012 --> 00:22:30,912
I'm Elon Musk
and I'm making cocktails

447
00:22:30,914 --> 00:22:32,817
in Enoteca in Lexington,
Kentucky today.

448
00:22:36,887 --> 00:22:39,255
I'm Seth Brewer and I am
making a cocktail for you all

449
00:22:39,257 --> 00:22:41,390
at Enoteca in
Lexington, Kentucky.

450
00:22:41,392 --> 00:22:43,057
Today we are making
the Winner's Circle.

451
00:22:43,059 --> 00:22:44,692
It is a Maker's Mark cocktail.

452
00:22:44,694 --> 00:22:47,863
So what we're gonna do is
we're gonna pour in one jigger

453
00:22:47,865 --> 00:22:49,498
of our Maker's Mark.

454
00:22:49,500 --> 00:22:52,267
We are then gonna use
three quarters

455
00:22:52,269 --> 00:22:55,904
of an ounce of Gents ginger
syrup from here in Lexington.

456
00:22:55,906 --> 00:22:59,543
Three quarters Jack Rudy
Elderflower Tonic.

457
00:23:00,510 --> 00:23:02,076
And three quarters

458
00:23:02,078 --> 00:23:05,416
Giffard Pamplemousse rose
pink grapefruit liqueur.

459
00:23:06,451 --> 00:23:07,685
Just a little shake.

460
00:23:09,119 --> 00:23:12,086
And we will top with
a bing cherry

461
00:23:12,088 --> 00:23:16,691
that has been marinated in that same Giffard
Pamplemousse pink grapefruit liqueur.

462
00:23:16,693 --> 00:23:18,363
And there you have
a Winner's Circle.

463
00:23:26,403 --> 00:23:28,470
<i>After the Civil War,
bourbon was hot.</i>

464
00:23:28,472 --> 00:23:29,904
The peace dividend
was paying off.

465
00:23:29,906 --> 00:23:32,141
People wanted to enjoy
distilled spirits.

466
00:23:32,143 --> 00:23:34,776
The opportunity was so good that
you had people come to the table

467
00:23:34,778 --> 00:23:36,578
that wanted to shortcut
the whole system.

468
00:23:36,580 --> 00:23:38,546
They didn't want
to build a distillery

469
00:23:38,548 --> 00:23:40,315
<i>and sit on the stuff
for a couple of years.</i>

470
00:23:40,317 --> 00:23:42,151
<i>They wanted to make
a quick buck.</i>

471
00:23:42,153 --> 00:23:44,219
<i>You didn't really know
where your whiskey was coming from,</i>

472
00:23:44,221 --> 00:23:45,888
<i>or who made it,
or who might have</i>

473
00:23:45,890 --> 00:23:48,923
tampered with it
before you tasted it.

474
00:23:48,925 --> 00:23:50,159
Before you went to the bar
and got a drink,

475
00:23:50,161 --> 00:23:51,927
or before your doctor
prescribed it to you.

476
00:23:51,929 --> 00:23:53,728
Bourbon was in
such a high demand

477
00:23:53,730 --> 00:23:56,498
that there were these rectifiers
who were making bourbon overnight.

478
00:23:56,500 --> 00:23:58,601
They'd add either
a neutral spirits,

479
00:23:58,603 --> 00:24:00,936
or they'd add rubbing alcohol
or water.

480
00:24:00,938 --> 00:24:02,604
And since the color
was lighter,

481
00:24:02,606 --> 00:24:05,407
they might put a little
tobacco spit in there

482
00:24:05,409 --> 00:24:06,741
to get the color back up.

483
00:24:06,743 --> 00:24:08,410
Maybe the bite wasn't there,

484
00:24:08,412 --> 00:24:10,411
so they'd add
just acid to it.

485
00:24:10,413 --> 00:24:12,515
They would look the same
to the naked eye.

486
00:24:12,517 --> 00:24:16,518
And the packaging sort of
betrayed that trust, really.

487
00:24:16,520 --> 00:24:18,453
That original social contract,

488
00:24:18,455 --> 00:24:21,990
of what I put on this label is what
is in this bottle, was being broken.

489
00:24:21,992 --> 00:24:23,459
<i>People were literally dying.</i>

490
00:24:23,461 --> 00:24:25,494
<i>That's where the name
"Death Drink" comes from.</i>

491
00:24:25,496 --> 00:24:27,196
It was that rectifier era.

492
00:24:27,198 --> 00:24:29,131
To the consumer,
they would go in

493
00:24:29,133 --> 00:24:31,165
and they would see
two bottles of bourbon.

494
00:24:31,167 --> 00:24:32,968
One would be
authentically produced,

495
00:24:32,970 --> 00:24:35,103
according to
standards that are

496
00:24:35,105 --> 00:24:37,472
more or less the same
as how we make bourbon today.

497
00:24:37,474 --> 00:24:39,708
The other was bogus.
Hocus pocus.

498
00:24:39,710 --> 00:24:41,276
It could be
neutral grain spirit

499
00:24:41,278 --> 00:24:42,710
with food coloring
and sugar.

500
00:24:42,712 --> 00:24:45,480
That started to tarnish
the reputation of whiskey.

501
00:24:45,482 --> 00:24:49,183
<i>Colonel Taylor was a
banker from Frankfurt, Kentucky,</i>

502
00:24:49,185 --> 00:24:51,886
who eventually got
into distilling.

503
00:24:51,888 --> 00:24:54,556
And anything he did,
he did first class.

504
00:24:54,558 --> 00:24:57,459
<i>He was very proud of what
the distillery looked like.</i>

505
00:24:57,461 --> 00:24:59,827
<i>Very proud of
the product he made.</i>

506
00:24:59,829 --> 00:25:03,532
And he wanted to make sure that
that product got to the consumer.

507
00:25:03,534 --> 00:25:09,004
In 1887, Colonel Taylor built a limestone
castle to house his distillery.

508
00:25:09,006 --> 00:25:11,539
In a way, it symbolized

509
00:25:11,541 --> 00:25:15,209
<i>protection for his bourbon
from an industry that</i>

510
00:25:15,211 --> 00:25:17,813
<i>people back then
really couldn't trust.</i>

511
00:25:17,815 --> 00:25:20,481
<i>So he worked for ten years</i>

512
00:25:20,483 --> 00:25:23,885
<i>on the Bottled in Bond Act
of 1897.</i>

513
00:25:23,887 --> 00:25:26,322
<i>Bottled in Bond Act
was the first</i>

514
00:25:26,324 --> 00:25:29,324
<i>truth in advertising law
in United States.</i>

515
00:25:29,326 --> 00:25:31,427
Now, think about that.

516
00:25:31,429 --> 00:25:33,862
Didn't start with food, didn't start
with medicine, didn't start with fuel.

517
00:25:33,864 --> 00:25:35,264
It started with whiskey.

518
00:25:35,266 --> 00:25:38,400
He brought trust,
and transparency,

519
00:25:38,402 --> 00:25:41,437
and authenticity,
and that respect

520
00:25:41,439 --> 00:25:44,573
and that relationship between
the consumer and the distiller.

521
00:25:44,575 --> 00:25:46,577
<i>This was
a revolutionary moment.</i>

522
00:25:47,711 --> 00:25:49,944
<i>After the Bottled in Bond Act
was passed,</i>

523
00:25:49,946 --> 00:25:53,382
<i>consumers could walk into the
store, pick up a bottle,</i>

524
00:25:53,384 --> 00:25:55,249
<i>see "Bottled in Bond"
on the label,</i>

525
00:25:55,251 --> 00:25:57,952
<i>and they would be assured of the
quality that they were getting.</i>

526
00:25:57,954 --> 00:26:00,558
<i>And this changed the story
of bourbon forever.</i>

527
00:26:08,231 --> 00:26:10,431
<i>What does it take
for a bourbon</i>

528
00:26:10,433 --> 00:26:12,801
<i>to be considered
Bottled in Bond?</i>

529
00:26:12,803 --> 00:26:14,702
Well, a couple of things.
But first,

530
00:26:14,704 --> 00:26:19,208
I want to shout out
to Colonel Taylor.

531
00:26:19,210 --> 00:26:20,946
I love what you did
with the law.

532
00:26:21,878 --> 00:26:23,447
Okay. Um...

533
00:26:24,714 --> 00:26:26,914
Yeah, Bottled in Bond.

534
00:26:26,916 --> 00:26:29,584
Couple of things. First,
the whiskey must be the product

535
00:26:29,586 --> 00:26:31,553
of one distillation season,

536
00:26:31,555 --> 00:26:33,154
one master distiller,

537
00:26:33,156 --> 00:26:34,489
and one distillery.

538
00:26:34,491 --> 00:26:36,959
Second, it must be aged

539
00:26:36,961 --> 00:26:39,161
in a federally
bonded warehouse

540
00:26:39,163 --> 00:26:42,765
under U.S. government supervision
for at least four years.

541
00:26:42,767 --> 00:26:46,634
And third, it must be bottled
in glass at 100 proof.

542
00:26:46,636 --> 00:26:49,837
Like you're even gonna put it
in a plastic bottle.

543
00:26:49,839 --> 00:26:52,674
So, next time you're at
the liquor store,

544
00:26:52,676 --> 00:26:55,143
grab yourself a bottle
of bonded bourbon

545
00:26:55,145 --> 00:26:56,778
and rest assured,

546
00:26:56,780 --> 00:26:58,180
you got the real deal.

547
00:26:58,182 --> 00:27:00,615
Like you think is this...

548
00:27:00,617 --> 00:27:01,685
Is this bonded bourbon?

549
00:27:04,488 --> 00:27:05,787
No.

550
00:27:05,789 --> 00:27:07,192
This is in plastic.

551
00:27:19,369 --> 00:27:22,004
Hey, Petey,
you're gonna say hi?

552
00:27:22,006 --> 00:27:24,206
You're not gonna say hi today?
All right.

553
00:27:24,208 --> 00:27:27,008
Petey is a blue-fronted Amazon.

554
00:27:27,010 --> 00:27:28,876
We've just
acquired him recently.

555
00:27:28,878 --> 00:27:32,948
His long time owner
passed away last year.

556
00:27:32,950 --> 00:27:35,284
And birds live to be
about 70-years-old.

557
00:27:35,286 --> 00:27:37,686
So Petey is about 35.

558
00:27:37,688 --> 00:27:41,690
And we'll have him
for the rest of his life.

559
00:27:41,692 --> 00:27:43,324
<i>This is Nick Laracuente,</i>

560
00:27:43,326 --> 00:27:45,661
<i>and he's an archaeologist.</i>

561
00:27:45,663 --> 00:27:47,362
<i>No, he doesn't
have a fedora.</i>

562
00:27:47,364 --> 00:27:48,963
<i>But he does
have a parrot.</i>

563
00:27:48,965 --> 00:27:51,799
<i>And a snake that he's not
crazy about named,</i>

564
00:27:51,801 --> 00:27:53,401
<i>of all things, Gabrielle.</i>

565
00:27:53,403 --> 00:27:55,837
Him and I,
we don't get along too well.

566
00:27:55,839 --> 00:27:59,240
I married into...
Married into him.

567
00:27:59,242 --> 00:28:00,742
<i>But he does
love bourbon.</i>

568
00:28:00,744 --> 00:28:03,144
<i>So much so that he and
a team of volunteers</i>

569
00:28:03,146 --> 00:28:04,645
<i>spend their nights
and weekends</i>

570
00:28:04,647 --> 00:28:06,148
<i>scouring the woods
of Kentucky</i>

571
00:28:06,150 --> 00:28:07,583
<i>looking for what remains</i>

572
00:28:07,585 --> 00:28:10,518
<i>of some of the nation's
first distilleries.</i>

573
00:28:10,520 --> 00:28:13,488
<i>And what they found thus far
has been pretty amazing.</i>

574
00:28:13,490 --> 00:28:15,757
<i>In October of 2016,</i>

575
00:28:15,759 --> 00:28:20,228
<i>Nick and his comrades helped unearth what
some have dubbed the Bourbon Pompeii.</i>

576
00:28:20,230 --> 00:28:22,197
<i>Long forgotten fermenting vats</i>

577
00:28:22,199 --> 00:28:23,899
<i>at the Buffalo Trace
Distillery,</i>

578
00:28:23,901 --> 00:28:26,501
<i>dating back to 1873.</i>

579
00:28:26,503 --> 00:28:29,004
<i>Today they're heading out
to a new site</i>

580
00:28:29,006 --> 00:28:31,707
<i>and they've invited us
to come along.</i>

581
00:28:31,709 --> 00:28:34,742
<i>Today we're heading
out to the Frazier Distillery.</i>

582
00:28:34,744 --> 00:28:38,279
<i>It's an industrial distillery
in Woodford County</i>

583
00:28:38,281 --> 00:28:41,115
<i>built around 1860-ish,
I believe.</i>

584
00:28:41,117 --> 00:28:44,219
<i>And burnt down
about 1908.</i>

585
00:28:44,221 --> 00:28:47,221
<i>It was rebuilt just in time
for Prohibition.</i>

586
00:28:47,223 --> 00:28:50,225
And around Prohibition I think
it just went out of business.

587
00:28:50,227 --> 00:28:52,361
Maybe it was
salvaged for parts.

588
00:28:52,363 --> 00:28:54,732
But this is only
our second day out there.

589
00:28:56,366 --> 00:29:00,235
So let's stage the equipment
over in this area.

590
00:29:00,237 --> 00:29:02,970
Put all the tarps and
equipment and stuff in here.

591
00:29:02,972 --> 00:29:07,308
Let me get Carl situated and we're
gonna let him just run with it.

592
00:29:07,310 --> 00:29:11,145
You're probably gonna hit
a lot of rock right in here.

593
00:29:11,147 --> 00:29:14,248
Because there is remnants
of a stone wall there.

594
00:29:14,250 --> 00:29:17,553
And it looks like it might have
run up even with this thing.

595
00:29:17,555 --> 00:29:19,955
- And so we are inside?
- Inside.

596
00:29:19,957 --> 00:29:22,623
We're underneath the mashing
floor right now.

597
00:29:22,625 --> 00:29:25,059
Fermenting vats would
have been over there.

598
00:29:25,061 --> 00:29:26,929
Still would have been
over there.

599
00:29:26,931 --> 00:29:29,463
And don't know how it
changed over time.

600
00:29:35,772 --> 00:29:37,908
I'm gonna be down
at the end that way.

601
00:29:44,448 --> 00:29:48,419
This is just another piece of
metal scrap it looks like here.

602
00:29:54,791 --> 00:29:56,490
Piece of bark.

603
00:29:56,492 --> 00:29:58,096
We found bark. Yes.

604
00:29:59,262 --> 00:30:00,629
A piece of brick.

605
00:30:00,631 --> 00:30:01,966
Oh, look at that.

606
00:30:02,599 --> 00:30:03,767
Coal.

607
00:30:04,434 --> 00:30:05,499
Yeah.

608
00:30:05,501 --> 00:30:06,834
So a piece of coal.

609
00:30:06,836 --> 00:30:08,871
- That's a good thing.
- That's a good thing.

610
00:30:08,873 --> 00:30:12,540
They were using coal to run the
boilers, which were right back here.

611
00:30:47,845 --> 00:30:51,747
As we went down and we
started examining an area,

612
00:30:51,749 --> 00:30:54,349
<i>we noticed a lot of charcoal.</i>

613
00:30:54,351 --> 00:30:56,817
<i>Likely from the burning
of the distillery.</i>

614
00:30:56,819 --> 00:30:58,319
<i>And then we saw that.</i>

615
00:30:58,321 --> 00:31:00,021
I was like, "That looks odd."

616
00:31:00,023 --> 00:31:04,426
It's a nice rounded shape,
and, uh...

617
00:31:04,428 --> 00:31:08,499
As I looked at it, corn has that
little distinctive dent in there...

618
00:31:09,566 --> 00:31:12,566
I was like, "Oh, we got corn."

619
00:31:12,568 --> 00:31:13,936
My eyes got wide.

620
00:31:13,938 --> 00:31:17,205
My hair stood up on end
and I yelled, "Nick!"

621
00:31:17,207 --> 00:31:19,007
How old are we talking?

622
00:31:19,009 --> 00:31:20,875
This is from
the distillery fire.

623
00:31:20,877 --> 00:31:23,545
- That was what, um, 19...
- 1908.

624
00:31:23,547 --> 00:31:25,046
- 1908?
- Mm-hmm.

625
00:31:25,048 --> 00:31:27,585
So just a little over
hundred years.

626
00:31:31,555 --> 00:31:33,521
<i>Okay, so
they found some bricks,</i>

627
00:31:33,523 --> 00:31:35,958
<i>a couple of nails,
and a piece of corn.</i>

628
00:31:35,960 --> 00:31:37,793
<i>Not quite the lost ark
you think of</i>

629
00:31:37,795 --> 00:31:41,063
<i>when you hear
the word "archaeologist."</i>

630
00:31:41,065 --> 00:31:43,902
<i>But maybe the story of
bourbon isn't all glamorous.</i>

631
00:31:45,234 --> 00:31:47,268
<i>Sometimes it's just
regular people</i>

632
00:31:47,270 --> 00:31:50,240
<i>working really hard on
something they really love.</i>

633
00:31:53,042 --> 00:31:54,278
<i>That's kind of cool.</i>

634
00:32:11,894 --> 00:32:15,396
<i>Every day, thousands upon
thousands of pounds of grain</i>

635
00:32:15,398 --> 00:32:18,600
<i>roll into distilleries
all across Kentucky.</i>

636
00:32:18,602 --> 00:32:21,103
<i>This is Brian. And he
inspects every load of grain</i>

637
00:32:21,105 --> 00:32:24,840
<i>that comes into the Four
Roses distillery by hand.</i>

638
00:32:24,842 --> 00:32:28,176
<i>Or more accurately
by nose.</i>

639
00:32:28,178 --> 00:32:29,777
<i>Every load
that comes in here,</i>

640
00:32:29,779 --> 00:32:32,847
<i>is smelt before it's loaded.
Always.</i>

641
00:32:32,849 --> 00:32:34,516
<i>That's the very
first thing.</i>

642
00:32:34,518 --> 00:32:36,183
If it doesn't pass that,

643
00:32:36,185 --> 00:32:38,620
then there's no sense
of letting the rest of it.

644
00:32:38,622 --> 00:32:40,488
<i>So here's the question.</i>

645
00:32:40,490 --> 00:32:43,924
<i>After Brian ensures that the grain
are free of mold and moisture,</i>

646
00:32:43,926 --> 00:32:45,594
<i>how do they become bourbon?</i>

647
00:32:45,596 --> 00:32:48,363
These are the three grains that
we use to produce Four Roses.

648
00:32:48,365 --> 00:32:51,432
Of course, we have the corn,
rye and the malted barley.

649
00:32:51,434 --> 00:32:53,934
And this is what it looks like
when it's milled down.

650
00:32:53,936 --> 00:32:55,536
We use the corn
for the sweetness.

651
00:32:55,538 --> 00:32:58,140
The rye for nice and spicy
structured flavors.

652
00:32:58,142 --> 00:33:00,542
The malted barley, it imparts
maybe a little bit of flavor.

653
00:33:00,544 --> 00:33:03,311
But we use this primarily
for the enzymes

654
00:33:03,313 --> 00:33:04,679
that are inside
the malted barley.

655
00:33:04,681 --> 00:33:06,347
From here, they go into
the masher.

656
00:33:06,349 --> 00:33:08,784
And the mash begins.

657
00:33:08,786 --> 00:33:10,352
<i>A mash bill
is simply a recipe.</i>

658
00:33:10,354 --> 00:33:12,153
<i>What are the ingredients
you're gonna use,</i>

659
00:33:12,155 --> 00:33:14,956
and in what percentage are
you gonna use those

660
00:33:14,958 --> 00:33:16,690
in order to make
your whiskey.

661
00:33:16,692 --> 00:33:17,992
This is our cooker.

662
00:33:17,994 --> 00:33:19,728
This is where the mashing
process takes place.

663
00:33:19,730 --> 00:33:21,630
We're taking all the grains
that are in the process,

664
00:33:21,632 --> 00:33:23,632
we're adding the heat
and the water

665
00:33:23,634 --> 00:33:26,401
to gelatinize all the starches
within the grains,

666
00:33:26,403 --> 00:33:30,307
so that the yeast can come in and ferment
the sugars that are inside the grains.

667
00:33:31,474 --> 00:33:33,208
This is the fermenter room.

668
00:33:33,210 --> 00:33:36,344
The fermenters, that's where
the magic happens.

669
00:33:36,346 --> 00:33:39,314
After the mashing,
we send that to a drop tub,

670
00:33:39,316 --> 00:33:41,816
<i>it gets cooled,
sent to the fermenters,</i>

671
00:33:41,818 --> 00:33:43,584
and then we inoculate it
with the yeast.

672
00:33:43,586 --> 00:33:46,720
<i>The role of yeast in
the bourbon making process</i>

673
00:33:46,722 --> 00:33:48,256
<i>is pretty simple.</i>

674
00:33:48,258 --> 00:33:50,758
We've converted starch to sugar
during the mashing process.

675
00:33:50,760 --> 00:33:52,827
And then the yeast
eats the sugar

676
00:33:52,829 --> 00:33:54,830
and produces alcohol.

677
00:33:54,832 --> 00:33:57,431
<i>We've hand selected
five different strains of yeast</i>

678
00:33:57,433 --> 00:33:59,534
that each creates its
own different flavors.

679
00:33:59,536 --> 00:34:01,335
Some create spicy flavors,

680
00:34:01,337 --> 00:34:02,703
<i>some create fruity,</i>

681
00:34:02,705 --> 00:34:04,538
some create floral,
some herbal.

682
00:34:04,540 --> 00:34:05,940
So each one of these yeasts

683
00:34:05,942 --> 00:34:08,376
creates different flavors
through fermentation

684
00:34:08,378 --> 00:34:09,914
based on its strength.

685
00:34:13,851 --> 00:34:16,251
This is our column still,
it's made of pure copper.

686
00:34:16,253 --> 00:34:18,686
Four feet diameter,
45 feet tall.

687
00:34:18,688 --> 00:34:20,387
This is where the distillation
happens.

688
00:34:20,389 --> 00:34:21,923
<i>We do a double distillation,</i>

689
00:34:21,925 --> 00:34:23,958
which is pretty common
for most people.

690
00:34:23,960 --> 00:34:27,362
And at first distillation
its solid separation.

691
00:34:27,364 --> 00:34:29,731
So you wanna
separate out all the grain

692
00:34:29,733 --> 00:34:32,233
from that alcohol water mix.

693
00:34:32,235 --> 00:34:34,068
<i>As you may
or may not know,</i>

694
00:34:34,070 --> 00:34:37,706
<i>Alcohol comes to a boil at a much
lower temperature than water.</i>

695
00:34:37,708 --> 00:34:40,141
<i>So to separate the alcohol
from the mash,</i>

696
00:34:40,143 --> 00:34:42,110
<i>distillers heat the mash
in the still</i>

697
00:34:42,112 --> 00:34:44,612
<i>and the alcohol is
volatilized,</i>

698
00:34:44,614 --> 00:34:47,148
<i>aka, turned to steam.</i>

699
00:34:47,150 --> 00:34:49,918
<i>As the alcohol vapor rises,
it's captured.</i>

700
00:34:49,920 --> 00:34:53,287
<i>And when it cools, it
condenses back into a liquid.</i>

701
00:34:53,289 --> 00:34:55,257
<i>It's then distilled
a second time,</i>

702
00:34:55,259 --> 00:34:56,992
<i>purifying it even further.</i>

703
00:35:06,836 --> 00:35:08,905
This is a White Dog.

704
00:35:09,639 --> 00:35:11,338
This is the final product.

705
00:35:11,340 --> 00:35:13,240
This is about 140 proof.

706
00:35:13,242 --> 00:35:16,411
What we'll do now is, we'll ship this
off to our warehousing facility,

707
00:35:16,413 --> 00:35:19,813
it'll be cut to 120 proof
and put in a barrel.

708
00:35:19,815 --> 00:35:21,485
In five years this will
be bourbon.

709
00:35:31,929 --> 00:35:34,528
<i>If you come to
this whiskey business</i>

710
00:35:34,530 --> 00:35:36,630
<i>in your early 20s,</i>

711
00:35:36,632 --> 00:35:39,099
<i>and with everything you know
about making whiskey,</i>

712
00:35:39,101 --> 00:35:43,304
<i>you make the very best batch of
whiskey you know how to make.</i>

713
00:35:43,306 --> 00:35:44,639
<i>Everything that
you've learned,</i>

714
00:35:44,641 --> 00:35:46,474
<i>your family has been
able to share...</i>

715
00:35:46,476 --> 00:35:48,108
<i>You make that batch of whiskey,</i>

716
00:35:48,110 --> 00:35:50,311
<i>you're gonna release
expressions of it.</i>

717
00:35:50,313 --> 00:35:54,182
<i>But when your last barrel
from that batch</i>

718
00:35:54,184 --> 00:35:55,553
<i>reaches its maturity,</i>

719
00:35:56,519 --> 00:35:58,987
you're not 45-years-old.

720
00:35:58,989 --> 00:36:00,889
And that was your first batch.

721
00:36:00,891 --> 00:36:02,356
So you make another batch,

722
00:36:02,358 --> 00:36:04,327
based on everything you
learned from your first batch.

723
00:36:05,963 --> 00:36:08,662
<i>By the time you go through
that process again,</i>

724
00:36:08,664 --> 00:36:11,333
<i>and your last barrel
reaches its maturity,</i>

725
00:36:11,335 --> 00:36:12,737
<i>you're about 75-years-old.</i>

726
00:36:14,637 --> 00:36:17,338
In this industry, what most
people don't realize

727
00:36:17,340 --> 00:36:19,307
it is very, very rare

728
00:36:19,309 --> 00:36:21,575
that an old whiskey guy
like us

729
00:36:21,577 --> 00:36:23,845
ever gets to taste
their third batch

730
00:36:23,847 --> 00:36:25,216
<i>to its final maturity.</i>

731
00:36:27,717 --> 00:36:30,587
<i>That's the legacy you leave
for the next generation.</i>

732
00:36:34,157 --> 00:36:35,190
<i>You get to think about that.</i>

733
00:36:35,192 --> 00:36:36,523
<i>You're thinking,</i>

734
00:36:36,525 --> 00:36:38,892
<i>"I'm tasting</i>

735
00:36:38,894 --> 00:36:40,264
<i>what they didn't get
a chance to taste."</i>

736
00:36:45,702 --> 00:36:47,168
<i>So here's the deal.</i>

737
00:36:47,170 --> 00:36:49,237
Water is your friend.

738
00:36:49,239 --> 00:36:50,405
Okay?

739
00:36:50,407 --> 00:36:52,740
Limestone water has
a special property.

740
00:36:52,742 --> 00:36:55,744
It has a lot of calcium,
a lot of minerals in it.

741
00:36:55,746 --> 00:36:58,445
When water passes through
this limestone,

742
00:36:58,447 --> 00:37:00,081
it filters out the iron,

743
00:37:00,083 --> 00:37:02,950
which really gives whiskey
a bad taste.

744
00:37:02,952 --> 00:37:05,519
So it's a little bit
softer and sweeter.

745
00:37:05,521 --> 00:37:06,454
Okay?

746
00:37:06,456 --> 00:37:07,621
You got that in one hand.

747
00:37:07,623 --> 00:37:09,724
And this is
your Buffalo Trace.

748
00:37:09,726 --> 00:37:12,226
Now, here's what
we're gonna do.

749
00:37:12,228 --> 00:37:14,528
So you've had a chance to play
around with the White Dog.

750
00:37:14,530 --> 00:37:16,764
So you've already gotten
acclimated to

751
00:37:16,766 --> 00:37:19,733
the smell and what the
White Dog is all about.

752
00:37:19,735 --> 00:37:22,202
So now we're gonna
let our palate

753
00:37:22,204 --> 00:37:24,305
take over after
this White Dog

754
00:37:24,307 --> 00:37:25,706
has been in the barrel
for a while.

755
00:37:25,708 --> 00:37:27,041
So what I want you
to do for me is,

756
00:37:27,043 --> 00:37:30,412
I want you to take a sip
of the water first.

757
00:37:30,414 --> 00:37:33,148
Now take a tiny sip
of your Buffalo Trace.

758
00:37:33,150 --> 00:37:35,550
Just a little tiny sip
of the Buffalo Trace.

759
00:37:35,552 --> 00:37:37,918
Now come right back
with the water again.

760
00:37:37,920 --> 00:37:40,921
But this time, hold a little bit
of the water in your mouth.

761
00:37:40,923 --> 00:37:43,391
Okay? And with the water
in your mouth,

762
00:37:43,393 --> 00:37:45,959
take another sip of that
same Buffalo Trace.

763
00:37:45,961 --> 00:37:47,896
With the water in your mouth.

764
00:37:47,898 --> 00:37:50,699
And just roll it around on
your tongue for a little bit.

765
00:37:50,701 --> 00:37:53,635
Okay? And all of a sudden
you realize...

766
00:37:53,637 --> 00:37:56,905
Well, I can taste a little
bit if the charr,

767
00:37:56,907 --> 00:38:00,141
little bit of an oaky, woody
kind of a taste profile to it.

768
00:38:00,143 --> 00:38:02,242
And a little bit of
an alcohol burn.

769
00:38:02,244 --> 00:38:03,545
But the finish is
kind of smooth.

770
00:38:03,547 --> 00:38:05,947
And each time you go
back for your next sip,

771
00:38:05,949 --> 00:38:09,617
reduce the amount of water that
you're holding in your mouth.

772
00:38:09,619 --> 00:38:13,121
And gradually you get
acclimated down to neat.

773
00:38:13,123 --> 00:38:14,456
Straight up.

774
00:38:14,458 --> 00:38:16,423
What that allows you
to understand

775
00:38:16,425 --> 00:38:19,760
how much of a dilution do
I want with this bourbon

776
00:38:19,762 --> 00:38:21,963
to enjoy the flavors
that I enjoy.

777
00:38:21,965 --> 00:38:25,666
So in the industry there is no right
or wrong way to drink bourbon.

778
00:38:25,668 --> 00:38:27,434
Whether it's
a flick of water,

779
00:38:27,436 --> 00:38:28,936
two flicks of water,

780
00:38:28,938 --> 00:38:30,972
one ice cube,
two ice cubes,

781
00:38:30,974 --> 00:38:32,840
chilled, poured over ice.

782
00:38:32,842 --> 00:38:35,008
Okay? Crushed ice.

783
00:38:35,010 --> 00:38:38,079
All those things are components
in releasing different flavors

784
00:38:38,081 --> 00:38:39,349
to the bourbon.

785
00:38:40,817 --> 00:38:42,117
Cool?

786
00:38:42,119 --> 00:38:44,119
All right. So, the right way
to drink bourbon

787
00:38:44,121 --> 00:38:45,519
is just the way
you like it.

788
00:38:45,521 --> 00:38:46,623
All right.

789
00:38:49,626 --> 00:38:52,293
My name's Jake Sullic. I'm
a bartender here at OBC.

790
00:38:52,295 --> 00:38:54,829
Today I'm gonna be making
a smoked Old Fashioned

791
00:38:54,831 --> 00:38:57,865
using two dashes of homemade
Abbott's Bitters,

792
00:38:57,867 --> 00:38:59,867
two dashes of Fee Brothers
Cherry Bitters.

793
00:38:59,869 --> 00:39:01,702
Then we're gonna sweeten this
with what's called

794
00:39:01,704 --> 00:39:03,204
a fall simple syrup.

795
00:39:03,206 --> 00:39:05,273
It's a traditional
simple syrup.

796
00:39:05,275 --> 00:39:07,342
It's infused with cinnamon,

797
00:39:07,344 --> 00:39:10,211
apple peels and all-spice.

798
00:39:10,213 --> 00:39:11,716
Two ounces of your bourbon.

799
00:39:18,487 --> 00:39:21,224
This is a mix of wood chips
and barrel charr.

800
00:39:25,161 --> 00:39:27,197
And we got a smoked
Old Fashioned.

801
00:39:33,869 --> 00:39:36,170
<i>There is a
slaughterhouse right there.</i>

802
00:39:36,172 --> 00:39:38,238
<i>And when the wind
catches it just right,</i>

803
00:39:38,240 --> 00:39:41,508
it's like a cloud of death
coming over you.

804
00:39:41,510 --> 00:39:44,211
Oh, and at night you drive by,
you can hear 'em squealing.

805
00:39:44,213 --> 00:39:46,246
Yeah, it's like...

806
00:39:46,248 --> 00:39:48,215
<i>I'd like to
introduce you to Jackie Zykan.</i>

807
00:39:48,217 --> 00:39:51,318
<i>Master bourbon specialist
for Old Forester.</i>

808
00:39:51,320 --> 00:39:55,190
<i>Which is a fancy way of saying
she gets paid to enjoy bourbon.</i>

809
00:39:55,192 --> 00:39:58,258
<i>She's agreed to take us out and show
us some of the sights and sounds</i>

810
00:39:58,260 --> 00:40:00,028
<i>of Louisville, Kentucky.</i>

811
00:40:00,030 --> 00:40:03,530
<i>Our first stop, a little haunt
known as Old Town Liquors.</i>

812
00:40:03,532 --> 00:40:05,365
- Hey, what's up?
- How are you?

813
00:40:05,367 --> 00:40:07,001
- Good. How are you?
- Nice to see you.

814
00:40:07,003 --> 00:40:08,269
Do you have something new?

815
00:40:08,271 --> 00:40:10,771
I do. We've got this
Maker's barrel pick.

816
00:40:10,773 --> 00:40:13,374
So we tried to
blend some stabes

817
00:40:13,376 --> 00:40:16,744
where we got a whiskey
that was

818
00:40:16,746 --> 00:40:18,278
kind of like
an old style whiskey,

819
00:40:18,280 --> 00:40:21,048
real caramely,
chocolatey.

820
00:40:21,050 --> 00:40:24,418
It's like if you only ate
the outside layers of a Milky Way.

821
00:40:24,420 --> 00:40:26,287
I'm sorry.

822
00:40:26,289 --> 00:40:29,224
Always a sniff first. It's not like wine.
You're not like...

823
00:40:29,226 --> 00:40:30,391
Like all up in it.

824
00:40:30,393 --> 00:40:31,925
Your mouth open.

825
00:40:31,927 --> 00:40:33,360
In through your nose
and your mouth.

826
00:40:33,362 --> 00:40:35,295
Set this on
your top lip.

827
00:40:35,297 --> 00:40:37,400
Give yourself a little tasting
glass mustache, like...

828
00:40:38,467 --> 00:40:39,766
And you breathe it in,

829
00:40:39,768 --> 00:40:41,401
and then you get everything
except the burn.

830
00:40:41,403 --> 00:40:44,238
If you do it straight on,
you're gonna fry your nose out

831
00:40:44,240 --> 00:40:46,139
and you're not gonna
smell anything.

832
00:40:46,141 --> 00:40:47,976
<i>And then you taste,
and you taste again,</i>

833
00:40:47,978 --> 00:40:49,711
'cause the first taste, no
matter how good the whiskey,

834
00:40:49,713 --> 00:40:51,144
always tastes
like gasoline.

835
00:40:51,146 --> 00:40:52,715
It always does.
It's always intense.

836
00:40:53,650 --> 00:40:54,885
- Hey, Jim.
- Hey.

837
00:40:55,452 --> 00:40:56,918
Let's see.

838
00:40:56,920 --> 00:40:58,385
Stash back here

839
00:40:58,387 --> 00:41:01,389
E.H. Taylor seasoned wood.

840
00:41:01,391 --> 00:41:04,124
I'm gonna invent the
disposable tasting glass.

841
00:41:04,126 --> 00:41:05,459
- Are you?
- I am.

842
00:41:05,461 --> 00:41:07,295
Don't.

843
00:41:07,297 --> 00:41:08,465
Yes, sir.

844
00:41:10,500 --> 00:41:12,900
Man, this is gonna be
a really weird one.

845
00:41:12,902 --> 00:41:14,469
- Hay?
- I'll give you that.

846
00:41:14,471 --> 00:41:16,474
Is there a weird hay
going on?

847
00:41:17,072 --> 00:41:18,773
Hay.

848
00:41:18,775 --> 00:41:19,977
It sounded so bad.

849
00:41:21,478 --> 00:41:23,478
- Thank you.
- Take care.

850
00:41:23,480 --> 00:41:25,012
We're at Butchertown Grocery.

851
00:41:25,014 --> 00:41:27,148
A little neighborhood
called Butchertown.

852
00:41:27,150 --> 00:41:28,950
It's just outside of
downtown Louisville.

853
00:41:28,952 --> 00:41:30,651
We're gonna stop in and
say hi to my friend Kyle.

854
00:41:30,653 --> 00:41:31,753
He's a bartender here.

855
00:41:31,755 --> 00:41:33,023
He's one of the best
in the city.

856
00:41:34,791 --> 00:41:36,324
Kyle Higgins.

857
00:41:36,326 --> 00:41:37,925
- How are you?
- Good. Good to see you.

858
00:41:37,927 --> 00:41:39,526
- Cocktails? Yes.
- Of course.

859
00:41:39,528 --> 00:41:41,429
- Would you like to see the list?
- Yes.

860
00:41:41,431 --> 00:41:42,930
<i>Well, bourbon is rich.</i>

861
00:41:42,932 --> 00:41:46,099
<i>There's a lot of depth
goes into bourbon cocktails.</i>

862
00:41:46,101 --> 00:41:48,302
<i>And there are so many different
ways that you can play off that.</i>

863
00:41:48,304 --> 00:41:50,170
<i>Yeah, there's
a whole different complexity,</i>

864
00:41:50,172 --> 00:41:52,373
<i>because you're starting with
something that already has</i>

865
00:41:52,375 --> 00:41:55,142
<i>a diverse flavor
going on,</i>

866
00:41:55,144 --> 00:41:56,476
<i>and you're playing that up.</i>

867
00:41:56,478 --> 00:41:57,878
<i>You're trying to accentuate.</i>

868
00:41:57,880 --> 00:42:00,180
<i>You're trying to wear
a green tie with a pink shirt,</i>

869
00:42:00,182 --> 00:42:02,115
<i>'cause it makes the shirt
look pinker.</i>

870
00:42:02,117 --> 00:42:04,485
<i>You're not trying to put on a pink
shirt on top of a pink shirt.</i>

871
00:42:04,487 --> 00:42:05,987
<i>You're not trying
to cover it up.</i>

872
00:42:05,989 --> 00:42:07,789
You're saying,
"Oh, it's got vanilla.

873
00:42:07,791 --> 00:42:09,490
What goes with vanilla?"

874
00:42:09,492 --> 00:42:12,162
<i>You're pairing off of flavors
that are already in the glass.</i>

875
00:42:13,896 --> 00:42:15,063
It's perfect.

876
00:42:15,065 --> 00:42:20,133
This is my joyful tiered
spread's garnish.

877
00:42:20,135 --> 00:42:22,470
<i>We ended the night
at a place called Meta.</i>

878
00:42:22,472 --> 00:42:24,738
<i>And they're famous
for jello shots.</i>

879
00:42:24,740 --> 00:42:26,974
<i>But not just any
jello shots.</i>

880
00:42:26,976 --> 00:42:30,411
So originally the idea
for doing a fancy jello shot

881
00:42:30,413 --> 00:42:33,014
actually came just as
a pure idea.

882
00:42:33,016 --> 00:42:36,217
At the same time, I'm like
trying to get my hands on Pappi.

883
00:42:36,219 --> 00:42:38,186
So I was like getting really
angry and I was like,

884
00:42:38,188 --> 00:42:39,420
I'm tired of people
coming in here

885
00:42:39,422 --> 00:42:40,755
and asking for it.

886
00:42:40,757 --> 00:42:43,561
If I get this stuff,
I'm making jello shots.

887
00:42:44,927 --> 00:42:46,860
And then we got it,
and I was like...

888
00:42:46,862 --> 00:42:48,362
Well, I said I would.

889
00:42:48,364 --> 00:42:50,197
So I did.

890
00:42:50,199 --> 00:42:51,432
You gotta take your...

891
00:42:51,434 --> 00:42:53,434
Yeah, you gotta do the whole...
pinky's out.

892
00:42:53,436 --> 00:42:55,235
- Ready for this?
- Yeah, I think so.

893
00:42:55,237 --> 00:42:56,539
Here's how you do it.

894
00:42:59,009 --> 00:43:00,240
Tastes great though,
right?

895
00:43:00,242 --> 00:43:01,378
Yeah, it's so good.

896
00:43:03,213 --> 00:43:04,579
Dude...

897
00:43:04,581 --> 00:43:06,613
I just don't think
that bourbon is about

898
00:43:06,615 --> 00:43:08,583
sitting around like you're
drinking like

899
00:43:08,585 --> 00:43:11,385
really crazy,
over aged stuff

900
00:43:11,387 --> 00:43:13,920
that people sit in a boardroom
and talk about it.

901
00:43:13,922 --> 00:43:17,191
Bourbon really tops out at its
best at around 12-years-old.

902
00:43:17,193 --> 00:43:19,059
Bourbon has always been
about fellowship,

903
00:43:19,061 --> 00:43:21,695
and I feel like not only
when you age it do you

904
00:43:21,697 --> 00:43:23,930
degrade the spirit
in terms of quality,

905
00:43:23,932 --> 00:43:26,633
but I think that you
degrade the fellowship.

906
00:43:26,635 --> 00:43:29,302
Because you lose that opportunity
to share it with people.

907
00:43:29,304 --> 00:43:31,938
Bourbon is about being with
people that you care about

908
00:43:31,940 --> 00:43:33,041
and having fun.

909
00:43:33,043 --> 00:43:35,275
And it's a little bit
about love.

910
00:43:35,277 --> 00:43:36,946
That's what bourbon is
to me.

911
00:43:51,561 --> 00:43:53,061
<i>When you order
a bourbon neat,</i>

912
00:43:53,063 --> 00:43:55,896
you're asking for it
in its purest form.

913
00:43:55,898 --> 00:43:58,166
Room temperature,
no ice, no mixers.

914
00:43:58,168 --> 00:44:00,068
Completely undiluted.

915
00:44:00,070 --> 00:44:02,836
Now, you might like
the thought of this,

916
00:44:02,838 --> 00:44:04,838
but if it's just a little
strong at first,

917
00:44:04,840 --> 00:44:07,941
don't be afraid to add
a few drops of water.

918
00:44:07,943 --> 00:44:10,778
This will help open up
some of the flavors

919
00:44:10,780 --> 00:44:14,282
and smooth out some
of the rough edges.

920
00:44:14,284 --> 00:44:16,320
And don't worry about

921
00:44:17,353 --> 00:44:19,086
ruining anything.

922
00:44:19,088 --> 00:44:21,858
Your bourbon is bold enough to
handle whatever you throw at it.

923
00:44:39,943 --> 00:44:41,108
<i>So we've already heard</i>

924
00:44:41,110 --> 00:44:43,276
about the Bottled in Bond Act
of 1897.

925
00:44:43,278 --> 00:44:44,612
<i>And for the next 20 years,</i>

926
00:44:44,614 --> 00:44:46,514
<i>bourbon thrived
in America.</i>

927
00:44:46,516 --> 00:44:48,382
<i>But then Prohibition
came along,</i>

928
00:44:48,384 --> 00:44:50,550
<i>and almost killed
the industry.</i>

929
00:44:50,552 --> 00:44:52,385
<i>However,
bourbon is resilient,</i>

930
00:44:52,387 --> 00:44:53,954
<i>and it survived.</i>

931
00:44:53,956 --> 00:44:56,490
<i>In 1933, Prohibition
was repealed,</i>

932
00:44:56,492 --> 00:44:59,659
<i>and for the next 30 years,
the industry rebuilt itself</i>

933
00:44:59,661 --> 00:45:03,030
<i>and once again
boomed in America.</i>

934
00:45:03,032 --> 00:45:05,700
<i>So let's fast-forward.
It's 1964,</i>

935
00:45:05,702 --> 00:45:09,237
<i>and this is an enormous
year for bourbon.</i>

936
00:45:09,239 --> 00:45:12,039
<i>It's finally recognized by
the federal government</i>

937
00:45:12,041 --> 00:45:14,307
<i>as America's native spirit.</i>

938
00:45:14,309 --> 00:45:17,744
You can only make bourbon
in the United States.

939
00:45:17,746 --> 00:45:20,414
Bourbon now has
an identity.

940
00:45:20,416 --> 00:45:23,050
You know, after 1964,

941
00:45:23,052 --> 00:45:25,318
we know where all
bourbon comes from.

942
00:45:25,320 --> 00:45:27,921
This is a watershed year
for bourbon.

943
00:45:27,923 --> 00:45:30,157
<i>There were huge distilleries</i>

944
00:45:30,159 --> 00:45:32,827
<i>pumping out immense
amount of product.</i>

945
00:45:32,829 --> 00:45:35,563
But after the revolution

946
00:45:35,565 --> 00:45:38,398
that the United States had
in the '60s,

947
00:45:38,400 --> 00:45:43,838
the younger generation did not want
to do what their parents had done.

948
00:45:43,840 --> 00:45:46,206
<i>Amidst the
backdrop of the 1960s,</i>

949
00:45:46,208 --> 00:45:48,708
<i>you had shift in
cultural preferences.</i>

950
00:45:48,710 --> 00:45:50,744
<i>People didn't wanna drink
what their dad drank.</i>

951
00:45:50,746 --> 00:45:52,512
People wanted to do
something different

952
00:45:52,514 --> 00:45:54,382
from what the previous
generation had done.

953
00:45:54,384 --> 00:45:56,217
Bourbon's not cool
anymore.

954
00:45:56,219 --> 00:45:58,853
<i>They found vodka
and they found beer.</i>

955
00:45:58,855 --> 00:46:00,554
<i>They found wine.</i>

956
00:46:00,556 --> 00:46:02,623
<i>The bars, they wanna find
what's hot and what's not.</i>

957
00:46:02,625 --> 00:46:06,026
Ans so you saw
in the big markets

958
00:46:06,028 --> 00:46:07,461
lot of martini bars.

959
00:46:07,463 --> 00:46:10,097
You saw commercials
on TV in the 80s...

960
00:46:10,099 --> 00:46:13,066
I remember two old guys sitting on
a porch drinking a wine cooler.

961
00:46:13,068 --> 00:46:16,204
There are many ways to use the bottles
in James Premium Wine Cooler.

962
00:46:16,206 --> 00:46:19,072
One lady in Massachusetts
even uses it to make bread.

963
00:46:19,074 --> 00:46:21,976
Outside of Kentucky, people
didn't know what bourbon was.

964
00:46:21,978 --> 00:46:24,811
I'd go to New York,
San Fransisco...

965
00:46:24,813 --> 00:46:27,748
You looked on the shelf, there
were no bourbons on the shelf.

966
00:46:27,750 --> 00:46:29,883
<i>The bourbon industry
tried to adapt,</i>

967
00:46:29,885 --> 00:46:31,918
<i>in the sense that they
wanted to make a spirit</i>

968
00:46:31,920 --> 00:46:34,387
<i>that looked more like
that consumers wanted.</i>

969
00:46:34,389 --> 00:46:37,624
A clear spirit.
Tequila, vodka, or gin.

970
00:46:37,626 --> 00:46:39,126
They tried to make
light whiskey.

971
00:46:39,128 --> 00:46:41,461
<i>So they would
take this beautifully aged</i>

972
00:46:41,463 --> 00:46:43,496
<i>four to six, to eight
year old bourbon</i>

973
00:46:43,498 --> 00:46:45,932
and they wold filter it to
the point it was clear,

974
00:46:45,934 --> 00:46:48,269
because they were trying to
make it more attractive

975
00:46:48,271 --> 00:46:50,338
to this consumer who
wanted a clear spirit.

976
00:46:50,340 --> 00:46:54,008
But what they did was strip out
everything that was good about it.

977
00:46:54,010 --> 00:46:55,175
It was a futile effort.

978
00:46:55,177 --> 00:46:57,144
There was nothing that
they could do

979
00:46:57,146 --> 00:46:59,981
to attract the consumer
to bourbon.

980
00:46:59,983 --> 00:47:02,516
So distillery after distillery
started to close.

981
00:47:02,518 --> 00:47:05,186
It was really a sad time
for the industry.

982
00:47:05,188 --> 00:47:09,356
There were a number of
excellent distilleries

983
00:47:09,358 --> 00:47:12,827
that were sold to large
conglomerates

984
00:47:12,829 --> 00:47:15,295
<i>who simply closed
the distillery.</i>

985
00:47:15,297 --> 00:47:18,798
<i>Many, many wonderful brands</i>

986
00:47:18,800 --> 00:47:21,170
<i>disappeared and will
never return.</i>

987
00:47:23,639 --> 00:47:26,874
The bourbon industry was
considered the old folks' drink.

988
00:47:26,876 --> 00:47:29,543
And clear liquids,
the vodkas and the rums

989
00:47:29,545 --> 00:47:32,545
and the cocktails and
all that had come into vogue.

990
00:47:32,547 --> 00:47:34,315
And what happened was

991
00:47:34,317 --> 00:47:36,617
these old distilleries had

992
00:47:36,619 --> 00:47:39,287
<i>thousands and thousands
of barrels of bourbon</i>

993
00:47:39,289 --> 00:47:40,854
<i>just sitting around.</i>

994
00:47:40,856 --> 00:47:43,023
<i>There was no demand
for them.</i>

995
00:47:43,025 --> 00:47:45,628
<i>So they just sat quietly
aging in warehouses.</i>

996
00:47:50,465 --> 00:47:51,999
When I got out of school
in the '60s,

997
00:47:52,001 --> 00:47:53,233
the bourbon industry
was dead,

998
00:47:53,235 --> 00:47:55,036
so I moved away.

999
00:47:55,038 --> 00:47:56,503
I got recruited
by another company

1000
00:47:56,505 --> 00:47:59,639
and that was my life.
Okay?

1001
00:47:59,641 --> 00:48:01,508
I was in operations
and engineering

1002
00:48:01,510 --> 00:48:03,411
and did a bunch of
pretty cool stuff.

1003
00:48:03,413 --> 00:48:05,345
<i>And my dad was so proud,</i>

1004
00:48:05,347 --> 00:48:07,884
<i>but he also wished I had
worked this distillery.</i>

1005
00:48:09,585 --> 00:48:12,186
<i>He calls me up one day
and he says...</i>

1006
00:48:12,188 --> 00:48:14,921
<i>He says, "I got some good
news and some bad news."</i>

1007
00:48:14,923 --> 00:48:17,825
And I said, "Okay, Dad,
what's the good news first?"

1008
00:48:17,827 --> 00:48:19,726
He said, "Well, the good news
is I love you."

1009
00:48:19,728 --> 00:48:21,528
I said, "All right, Dad,
what's going on?"

1010
00:48:21,530 --> 00:48:24,164
He says, "Well,
I'm terminally ill."

1011
00:48:24,166 --> 00:48:27,200
And he says, "I'm asking if
you will keep your promise

1012
00:48:27,202 --> 00:48:29,269
and take care of me."

1013
00:48:29,271 --> 00:48:31,607
<i>And what he was really asking
me to do was come home.</i>

1014
00:48:33,208 --> 00:48:34,575
<i>But during that
period of time,</i>

1015
00:48:34,577 --> 00:48:37,945
<i>he said he wanted me
to start working down here</i>

1016
00:48:37,947 --> 00:48:41,048
<i>and I didn't realize
the significance of it</i>

1017
00:48:41,050 --> 00:48:43,284
until he started coming
down here

1018
00:48:43,286 --> 00:48:45,186
and he started
talking to me.

1019
00:48:45,188 --> 00:48:46,387
And we would do a toast.

1020
00:48:46,389 --> 00:48:48,054
Every day I came in
from this distillery

1021
00:48:48,056 --> 00:48:51,525
we'd do a toast thanking the
Lord for another day together.

1022
00:48:51,527 --> 00:48:53,427
To share thanks.

1023
00:48:53,429 --> 00:48:55,061
And, um...

1024
00:48:55,063 --> 00:48:57,063
He would come down here
with me sometimes

1025
00:48:57,065 --> 00:48:59,266
and say, "Did I tell
you about this?"

1026
00:48:59,268 --> 00:49:00,867
"Don't forget this."

1027
00:49:00,869 --> 00:49:02,235
"How about this?"

1028
00:49:02,237 --> 00:49:03,570
"Remember this."

1029
00:49:03,572 --> 00:49:06,874
And I realized it's more
than me coming back here

1030
00:49:06,876 --> 00:49:09,409
and just working
at the distillery.

1031
00:49:09,411 --> 00:49:11,077
He was passing

1032
00:49:11,079 --> 00:49:12,748
all this information down.

1033
00:49:15,650 --> 00:49:17,985
<i>So when you're tasting
really good bourbon,</i>

1034
00:49:17,987 --> 00:49:20,387
<i>and you just let it
linger on your palate,</i>

1035
00:49:20,389 --> 00:49:23,090
you appreciate
how it got there.

1036
00:49:23,092 --> 00:49:24,791
And it's not just grains

1037
00:49:24,793 --> 00:49:26,427
and a piece of wood.

1038
00:49:26,429 --> 00:49:28,229
It's the care

1039
00:49:28,231 --> 00:49:30,063
<i>that make it taste
like it does.</i>

1040
00:49:50,186 --> 00:49:53,954
There are 286 barrels
on a truck.

1041
00:49:53,956 --> 00:49:57,458
So what we're gonna do is
we're inspecting those barrels.

1042
00:49:57,460 --> 00:49:59,693
We're looking for
any defects

1043
00:49:59,695 --> 00:50:01,494
in that barrel.

1044
00:50:01,496 --> 00:50:04,331
Most people don't realize
the shape of a barrel

1045
00:50:04,333 --> 00:50:06,333
has absolutely nothing
at all to do

1046
00:50:06,335 --> 00:50:07,668
with the aging of bourbon.

1047
00:50:07,670 --> 00:50:09,702
It's just so you can
move it around.

1048
00:50:09,704 --> 00:50:12,141
Full of whiskey it weighs
550 pounds.

1049
00:50:14,677 --> 00:50:18,144
<i>50 to 70% of the
taste of what's in the bottle</i>

1050
00:50:18,146 --> 00:50:19,313
<i>comes from the barrel.</i>

1051
00:50:19,315 --> 00:50:20,981
That will depend on
how you distill it,

1052
00:50:20,983 --> 00:50:22,782
what your barrel
entry proof is,

1053
00:50:22,784 --> 00:50:24,050
what your grain recipe is,

1054
00:50:24,052 --> 00:50:26,519
how flavorful the distillate is
before it goes in.

1055
00:50:26,521 --> 00:50:29,055
So it's somewhere between
50 and 70%.

1056
00:50:29,057 --> 00:50:30,624
<i>A newly charred
white oak barrel</i>

1057
00:50:30,626 --> 00:50:33,626
<i>traditionally is gonna be
about 70 to 100 years old.</i>

1058
00:50:33,628 --> 00:50:35,963
<i>White oak tree is
to bourbon</i>

1059
00:50:35,965 --> 00:50:37,867
what a grapevine is to wine.

1060
00:50:38,568 --> 00:50:40,668
What peat is to scotch.

1061
00:50:40,670 --> 00:50:43,537
It's where your tree grows
for those 70 to 100 years

1062
00:50:43,539 --> 00:50:45,505
that the roots have been
busy picking up flavors

1063
00:50:45,507 --> 00:50:47,708
<i>from whatever grew around
the base of that tree.</i>

1064
00:50:47,710 --> 00:50:49,309
<i>So the soil,</i>

1065
00:50:49,311 --> 00:50:51,711
<i>clay, decomposing foliage
and vegetation</i>

1066
00:50:51,713 --> 00:50:54,682
<i>are all factors in that</i>

1067
00:50:54,684 --> 00:50:56,153
<i>taste profile of the barrel.</i>

1068
00:50:59,521 --> 00:51:02,092
<i>When a cooper
builds a barrel,</i>

1069
00:51:03,726 --> 00:51:06,260
<i>it's not just a barrel.</i>

1070
00:51:06,262 --> 00:51:09,262
<i>There's 30-33 stages
in the making of a barrel.</i>

1071
00:51:09,264 --> 00:51:10,998
<i>So theoretically,</i>

1072
00:51:11,000 --> 00:51:12,833
<i>you can have
33 different trees</i>

1073
00:51:12,835 --> 00:51:15,001
<i>in the making of that barrel.</i>

1074
00:51:15,003 --> 00:51:16,836
<i>So it's more than
just a barrel.</i>

1075
00:51:16,838 --> 00:51:18,572
Because each one of staves

1076
00:51:18,574 --> 00:51:22,075
brings a component to the taste
profile of that product.

1077
00:51:22,077 --> 00:51:25,845
<i>We use the best white oak
logs we can find on the market.</i>

1078
00:51:25,847 --> 00:51:27,280
<i>All of those white oak logs</i>

1079
00:51:27,282 --> 00:51:29,749
<i>were processed at our
individual state mills.</i>

1080
00:51:29,751 --> 00:51:31,684
<i>So we're able to control
the quality of that.</i>

1081
00:51:31,686 --> 00:51:33,420
<i>When it gets to our facility,</i>

1082
00:51:33,422 --> 00:51:35,289
<i>we raise all the barrels
on our own.</i>

1083
00:51:35,291 --> 00:51:37,423
<i>We own our own cooper just so we
can do some unique things here.</i>

1084
00:51:37,425 --> 00:51:40,693
One of those unique things is
we toast every single barrel.

1085
00:51:40,695 --> 00:51:43,264
<i>So every single barrel is put
on a high radiant heat.</i>

1086
00:51:43,266 --> 00:51:45,900
<i>Attracts all of those flavors
to the inner part of the barrel</i>

1087
00:51:45,902 --> 00:51:47,568
<i>where the whiskey or
bourbon's gonna touch.</i>

1088
00:51:47,570 --> 00:51:49,436
<i>From there it's gonna go over
to the charred fire.</i>

1089
00:51:49,438 --> 00:51:51,905
<i>And at the charred fire,
that's where it's actually</i>

1090
00:51:51,907 --> 00:51:55,376
<i>caramelizing those flavors that
were brought to the surface.</i>

1091
00:51:55,378 --> 00:51:59,746
<i>The charr allows
the whiskey to get into</i>

1092
00:51:59,748 --> 00:52:01,215
<i>the barrel's staves.</i>

1093
00:52:01,217 --> 00:52:03,717
And that's where
those flavors are.

1094
00:52:03,719 --> 00:52:06,619
The longer
it's in that barrel,

1095
00:52:06,621 --> 00:52:09,322
the more of those flavors
it's picking up.

1096
00:53:14,056 --> 00:53:16,557
<i>I believe
that the maturation is really</i>

1097
00:53:16,559 --> 00:53:18,157
<i>the magical part.</i>

1098
00:53:18,159 --> 00:53:21,195
It's the one part that you
can't honestly control.

1099
00:53:21,197 --> 00:53:23,863
It just happens
how nature wants it to.

1100
00:53:23,865 --> 00:53:25,132
Bourbon takes time.

1101
00:53:25,134 --> 00:53:27,400
You don't make it today
and sell it tomorrow.

1102
00:53:27,402 --> 00:53:29,369
You know, you gotta
put it in the barrel,

1103
00:53:29,371 --> 00:53:30,970
<i>let nature take over,</i>

1104
00:53:30,972 --> 00:53:33,710
<i>hot summers,
cold winters.</i>

1105
00:53:34,210 --> 00:53:35,575
<i>You need both.</i>

1106
00:53:35,577 --> 00:53:37,644
<i>In hot summers,
the whiskey expands,</i>

1107
00:53:37,646 --> 00:53:38,912
<i>goes into the wood.</i>

1108
00:53:38,914 --> 00:53:40,581
<i>In winter time,
when it gets cold,</i>

1109
00:53:40,583 --> 00:53:42,016
<i>it contracts and comes out.</i>

1110
00:53:42,018 --> 00:53:43,751
<i>That's where we get
all the color</i>

1111
00:53:43,753 --> 00:53:45,151
<i>and a lot of the flavor.</i>

1112
00:53:45,153 --> 00:53:47,387
<i>So that's where
you gotta be patient.</i>

1113
00:53:47,389 --> 00:53:48,988
<i>You gotta leave it alone,</i>

1114
00:53:48,990 --> 00:53:50,858
<i>put it away in a rack house,</i>

1115
00:53:50,860 --> 00:53:52,659
<i>and let nature
take over.</i>

1116
00:53:52,661 --> 00:53:56,162
You can hold
a 18-16 year old scotch

1117
00:53:56,164 --> 00:53:59,233
up against a 10 year old
bourbon any day of the week,

1118
00:53:59,235 --> 00:54:02,702
because of some of the climate
effects we have here.

1119
00:54:02,704 --> 00:54:07,074
Folks have come here with scotches
that may be 30-40 years old,

1120
00:54:07,076 --> 00:54:09,043
but there's a huge difference

1121
00:54:09,045 --> 00:54:10,711
in aging in Kentucky

1122
00:54:10,713 --> 00:54:12,945
<i>versus aging in Scotland.</i>

1123
00:54:12,947 --> 00:54:15,249
<i>And if you have
ever been to Scotland,</i>

1124
00:54:15,251 --> 00:54:18,284
you will have noticed that the
weather is uniformly dreadful.

1125
00:54:18,286 --> 00:54:21,188
About which "uniform"
is what I wanna emphasize.

1126
00:54:21,190 --> 00:54:23,222
<i>Scotland sits in
the middle of the North Sea,</i>

1127
00:54:23,224 --> 00:54:24,425
<i>washed by the Gulf Stream.</i>

1128
00:54:24,427 --> 00:54:26,693
<i>Weather doesn't move
around a lot.</i>

1129
00:54:26,695 --> 00:54:30,030
Here, the jet streams swings
over and above Kentucky,

1130
00:54:30,032 --> 00:54:32,800
so we get extreme
weather conditions.

1131
00:54:32,802 --> 00:54:35,202
Those weather conditions allow

1132
00:54:35,204 --> 00:54:37,771
<i>the shrinkage and expansion
of the liquid</i>

1133
00:54:37,773 --> 00:54:39,072
<i>and the barrel,</i>

1134
00:54:39,074 --> 00:54:41,041
<i>which marries barrel
to the liquid</i>

1135
00:54:41,043 --> 00:54:42,376
<i>and ages the whiskey.</i>

1136
00:54:42,378 --> 00:54:44,545
<i>So it's an ideal environment.</i>

1137
00:54:44,547 --> 00:54:48,282
<i>These old warehouses are like
golf clubs or tennis rackets.</i>

1138
00:54:48,284 --> 00:54:49,916
<i>They have sweet spots.</i>

1139
00:54:49,918 --> 00:54:53,153
<i>And when the settlers
first built</i>

1140
00:54:53,155 --> 00:54:55,289
<i>old warehouses like this,</i>

1141
00:54:55,291 --> 00:54:57,825
<i>they understood the rotation
of the earth,</i>

1142
00:54:57,827 --> 00:55:01,061
they understood basically
temperature variations

1143
00:55:01,063 --> 00:55:03,097
and effects that would
have on whiskey.

1144
00:55:03,099 --> 00:55:05,231
The effect of sunlight
on the barrels.

1145
00:55:05,233 --> 00:55:06,300
Things like that.

1146
00:55:06,302 --> 00:55:08,101
And so, when they built
these things,

1147
00:55:08,103 --> 00:55:10,838
they knew exactly
what they were doing.

1148
00:55:10,840 --> 00:55:12,972
<i>So when you go into
these warehouses,</i>

1149
00:55:12,974 --> 00:55:16,075
<i>and you start pulling samples
from the different barrels</i>

1150
00:55:16,077 --> 00:55:17,610
<i>in different areas,</i>

1151
00:55:17,612 --> 00:55:21,682
you will stumble upon barrels
that produce exceptionally

1152
00:55:21,684 --> 00:55:23,684
smooth, sweet flavors.

1153
00:55:23,686 --> 00:55:25,586
This is bourbon
before it becomes bourbon.

1154
00:55:25,588 --> 00:55:28,755
This is the White Dog

1155
00:55:28,757 --> 00:55:30,859
before it is aged
in barrels.

1156
00:55:32,027 --> 00:55:33,526
And that is bourbon.

1157
00:55:33,528 --> 00:55:35,662
After the aging,
that's what you get.

1158
00:55:35,664 --> 00:55:37,630
It's picked up the influence

1159
00:55:37,632 --> 00:55:39,800
of those caramelized sugars

1160
00:55:39,802 --> 00:55:43,137
and it's picked up all
those beautiful brown colors

1161
00:55:43,139 --> 00:55:44,438
from the barrel.

1162
00:55:44,440 --> 00:55:47,541
All those flavors that we
associate with bourbon.

1163
00:55:47,543 --> 00:55:48,976
You can't control
the seasons.

1164
00:55:48,978 --> 00:55:50,844
You can't control how long
the summer is,

1165
00:55:50,846 --> 00:55:52,378
or how hot it gets
outside.

1166
00:55:52,380 --> 00:55:55,282
<i>The nature, the composition
of the wood</i>

1167
00:55:55,284 --> 00:55:56,550
<i>from tree to tree,</i>

1168
00:55:56,552 --> 00:55:58,184
<i>it's not gonna
be the same.</i>

1169
00:55:58,186 --> 00:56:01,121
<i>From season to season,
it's not gonna be the same.</i>

1170
00:56:01,123 --> 00:56:02,688
<i>So each individual barrel</i>

1171
00:56:02,690 --> 00:56:04,124
<i>is gonna have
an individual character.</i>

1172
00:56:04,126 --> 00:56:05,995
<i>And I think that's
pretty magical.</i>

1173
00:56:21,177 --> 00:56:23,075
Don't anybody
look into the bright light.

1174
00:56:23,077 --> 00:56:24,380
That's all I gotta say.

1175
00:56:27,016 --> 00:56:28,251
I don't need a glove.
I'm good.

1176
00:56:31,853 --> 00:56:33,422
Oh, man. Oh, sorry!

1177
00:56:38,527 --> 00:56:40,726
<i>This is Jason Cohen.</i>

1178
00:56:40,728 --> 00:56:42,197
<i>And this is his
father-in-law, Jerry.</i>

1179
00:56:43,932 --> 00:56:45,599
<i>Jason's a furniture maker.</i>

1180
00:56:45,601 --> 00:56:49,269
<i>And his medium is
used bourbon barrels.</i>

1181
00:56:49,271 --> 00:56:51,537
<i>White oak is one of
the hardest woods out there.</i>

1182
00:56:51,539 --> 00:56:53,106
Every piece of the barrel...

1183
00:56:53,108 --> 00:56:55,842
I think there's anywhere from
34 to seven pieces in a barrel,

1184
00:56:55,844 --> 00:56:57,411
are all gonna be
a different size.

1185
00:56:57,413 --> 00:56:58,612
Even though it might
look the same,

1186
00:56:58,614 --> 00:57:00,347
you put two pieces
next to each other,

1187
00:57:00,349 --> 00:57:01,514
they're gonna have
a different curve,

1188
00:57:01,516 --> 00:57:03,016
they're gonna have
a different width.

1189
00:57:03,018 --> 00:57:06,119
So trying to make things with
that is extremely challenging.

1190
00:57:06,121 --> 00:57:07,287
Nothing's ever the same.

1191
00:57:07,289 --> 00:57:09,526
But it also makes it
extremely exciting.

1192
00:57:12,760 --> 00:57:15,896
This is a mannequin
for a liquor company

1193
00:57:15,898 --> 00:57:18,231
made out of barrel staves

1194
00:57:18,233 --> 00:57:19,869
and metal.

1195
00:57:26,942 --> 00:57:28,708
I've always liked
to fix things.

1196
00:57:28,710 --> 00:57:31,612
I was broken when I was 15.
I was in a car accident.

1197
00:57:31,614 --> 00:57:33,412
Wasn't wearing my seatbelt
with your dad.

1198
00:57:33,414 --> 00:57:36,650
Back then, nobody did
in the 80s, really.

1199
00:57:36,652 --> 00:57:38,452
We got in a car accident,

1200
00:57:38,454 --> 00:57:39,987
and I fell out
of the window

1201
00:57:39,989 --> 00:57:42,822
and ruined the use of
my left hand.

1202
00:57:42,824 --> 00:57:45,391
<i>This girl I was dating
looked at my hand and said,</i>

1203
00:57:45,393 --> 00:57:47,894
<i>"You're never gonna
work with your hands.</i>

1204
00:57:47,896 --> 00:57:49,463
<i>You're never gonna
be anybody."</i>

1205
00:57:49,465 --> 00:57:51,465
<i>And it just all of a sudden
clicked one day,</i>

1206
00:57:51,467 --> 00:57:52,566
<i>I need to do something.</i>

1207
00:57:52,568 --> 00:57:53,833
<i>And so, ever since then,</i>

1208
00:57:53,835 --> 00:57:55,802
<i>I've always wanted just
to fix things.</i>

1209
00:57:55,804 --> 00:57:57,436
<i>So I started fixing chairs,</i>

1210
00:57:57,438 --> 00:57:59,405
<i>and bought a lathe
and started turning stuff.</i>

1211
00:57:59,407 --> 00:58:03,242
<i>And then I ran into some guy who
made soya sauce in bourbon barrels.</i>

1212
00:58:03,244 --> 00:58:04,677
<i>And that was it.</i>

1213
00:58:04,679 --> 00:58:06,479
<i>I had to make stuff out
of these recycled barrels</i>

1214
00:58:06,481 --> 00:58:07,916
<i>he kept throwing away.</i>

1215
00:58:14,188 --> 00:58:16,023
There's a nice line here.

1216
00:58:16,025 --> 00:58:17,958
Another line here.

1217
00:58:17,960 --> 00:58:20,860
Here. That's the actual
penetration

1218
00:58:20,862 --> 00:58:23,996
of the bourbon
into the wood.

1219
00:58:23,998 --> 00:58:25,499
I mean, that's half the way in

1220
00:58:25,501 --> 00:58:28,769
to an inch
and an eighth stave.

1221
00:58:28,771 --> 00:58:31,771
So it really is taking
what's in the wood

1222
00:58:31,773 --> 00:58:33,609
out into the bourbon.

1223
00:59:18,052 --> 00:59:20,019
<i>My life needed fixing,</i>

1224
00:59:20,021 --> 00:59:21,588
<i>and this is what repaired me</i>

1225
00:59:21,590 --> 00:59:23,889
<i>was wood working.</i>

1226
00:59:23,891 --> 00:59:26,726
<i>I was broken and these things
were broken, too,</i>

1227
00:59:26,728 --> 00:59:28,427
<i>and now I'm
putting them together</i>

1228
00:59:28,429 --> 00:59:31,000
<i>and their new form and now
they're beautiful again.</i>

1229
01:00:02,898 --> 01:00:04,530
<i>While bourbon
is aging in a barrel,</i>

1230
01:00:04,532 --> 01:00:06,432
moving in and out of
the stave

1231
01:00:06,434 --> 01:00:08,367
during the different seasons,

1232
01:00:08,369 --> 01:00:10,237
distillers lose three percent

1233
01:00:10,239 --> 01:00:12,208
of their whiskey to
evaporation each year.

1234
01:00:13,208 --> 01:00:14,541
This loss of volume

1235
01:00:14,543 --> 01:00:16,642
is known as
the Angel's Share.

1236
01:00:16,644 --> 01:00:18,045
So think about it.

1237
01:00:18,047 --> 01:00:19,746
After 10 years
in the barrel,

1238
01:00:19,748 --> 01:00:22,784
the angels will have taken
about 30% of your bourbon.

1239
01:00:25,153 --> 01:00:26,222
Good for them.

1240
01:00:28,289 --> 01:00:29,291
Shh.

1241
01:01:42,664 --> 01:01:46,133
<i>In the mid-1980s,
bourbon was at its lowest.</i>

1242
01:01:46,135 --> 01:01:48,367
<i>Nobody wants bourbon.</i>

1243
01:01:48,369 --> 01:01:50,970
<i>There was a group of guys
in the bourbon industry</i>

1244
01:01:50,972 --> 01:01:55,208
<i>and they were looking for
a way to revive bourbon.</i>

1245
01:01:55,210 --> 01:01:57,744
And it all started with
a guy named Elmer T. Lee.

1246
01:01:57,746 --> 01:02:01,384
Elmer T. Lee was
the Master Distiller of H&H.

1247
01:02:03,885 --> 01:02:06,653
<i>My grandfather
was here for 52 years.</i>

1248
01:02:06,655 --> 01:02:10,257
<i>He and Colonel Blanton met on the
riverbank behind the distillery as kids.</i>

1249
01:02:10,259 --> 01:02:12,691
Colonel Blanton started to
work at this distillery

1250
01:02:12,693 --> 01:02:14,327
<i>at the age of 16.</i>

1251
01:02:14,329 --> 01:02:16,061
And by the time he was 35,

1252
01:02:16,063 --> 01:02:17,764
he was the president
of this distillery.

1253
01:02:17,766 --> 01:02:19,365
During that period of time,

1254
01:02:19,367 --> 01:02:21,267
my grandfather and Colonel
Blanton had remained friends.

1255
01:02:21,269 --> 01:02:23,403
And when Colonel Blanton
started to run the distillery,

1256
01:02:23,405 --> 01:02:25,371
he invited my grandfather

1257
01:02:25,373 --> 01:02:27,240
to come in
and work the warehouses.

1258
01:02:27,242 --> 01:02:30,610
<i>Because of his working
in these old warehouses</i>

1259
01:02:30,612 --> 01:02:32,179
<i>Grandad discovered</i>

1260
01:02:32,181 --> 01:02:34,514
<i>there were certain areas
of these warehouses</i>

1261
01:02:34,516 --> 01:02:36,349
<i>that had
aging characteristics</i>

1262
01:02:36,351 --> 01:02:38,251
<i>that produced
exceptionally sweet,</i>

1263
01:02:38,253 --> 01:02:40,153
<i>smooth tasting
barrels of bourbon.</i>

1264
01:02:40,155 --> 01:02:41,720
<i>The honey barrel.</i>

1265
01:02:41,722 --> 01:02:44,324
Colonel Blanton would use
those barrels of bourbon

1266
01:02:44,326 --> 01:02:48,195
to sway political favors

1267
01:02:48,197 --> 01:02:49,862
with the government.

1268
01:02:49,864 --> 01:02:53,499
So Grandad was here for like
52 years with Colonel Blanton.

1269
01:02:53,501 --> 01:02:55,869
Along comes my dad.

1270
01:02:55,871 --> 01:02:59,104
<i>My dad and Elmer were in
the military at the same time.</i>

1271
01:02:59,106 --> 01:03:00,941
<i>They became friends.</i>

1272
01:03:00,943 --> 01:03:04,010
<i>And Elmer was looking for something
to jumpstart the industry.</i>

1273
01:03:04,012 --> 01:03:06,345
<i>Dad had learned
from my grandfather</i>

1274
01:03:06,347 --> 01:03:09,382
<i>where these old honey barrels
were in the warehouses.</i>

1275
01:03:09,384 --> 01:03:12,586
And Elmer had Dad go in and
pull some of those barrels.

1276
01:03:12,588 --> 01:03:15,921
That became the taste profile of
Blanton's as we know it today.

1277
01:03:15,923 --> 01:03:16,956
Up until this point,

1278
01:03:16,958 --> 01:03:18,691
all bourbon was
batched together.

1279
01:03:18,693 --> 01:03:20,961
So you were seeing
100-200 barrels

1280
01:03:20,963 --> 01:03:23,863
mingled together to create
a consistent profile.

1281
01:03:23,865 --> 01:03:27,900
Elmer T. Lee had this idea
of taking a single barrel,

1282
01:03:27,902 --> 01:03:29,269
a honey barrel,

1283
01:03:29,271 --> 01:03:30,737
something that
was very special,

1284
01:03:30,739 --> 01:03:32,304
<i>had a unique profile,</i>

1285
01:03:32,306 --> 01:03:34,206
<i>and showcasing just that.</i>

1286
01:03:34,208 --> 01:03:36,476
<i>Bottling it one at a time.</i>

1287
01:03:36,478 --> 01:03:39,612
<i>In 1984, he comes out
with a product</i>

1288
01:03:39,614 --> 01:03:42,916
<i>that's more expensive than any
other bourbon in the market.</i>

1289
01:03:42,918 --> 01:03:45,084
<i>Blanton's
single-barrel bourbon.</i>

1290
01:03:45,086 --> 01:03:48,420
<i>And that's really the shot
that's heard around the world.</i>

1291
01:03:48,422 --> 01:03:50,923
<i>Jim Bean decided, you
know, "We need to do something."</i>

1292
01:03:50,925 --> 01:03:52,458
<i>But Booker didn't like
single barrel,</i>

1293
01:03:52,460 --> 01:03:54,327
<i>because it was inconsistent.</i>

1294
01:03:54,329 --> 01:03:56,329
<i>If you're doing
a true single barrel,</i>

1295
01:03:56,331 --> 01:03:57,963
it's going to be inconsistent,

1296
01:03:57,965 --> 01:04:01,568
because it's hard to get two
barrels that taste exactly alike.

1297
01:04:01,570 --> 01:04:04,771
The way you get consistency
is by mixing the barrels.

1298
01:04:04,773 --> 01:04:06,673
<i>So he came up
with this idea</i>

1299
01:04:06,675 --> 01:04:08,807
<i>of small batch.</i>

1300
01:04:08,809 --> 01:04:11,610
<i>If you make it
an exclusive product,</i>

1301
01:04:11,612 --> 01:04:14,447
<i>such as a small batch,</i>

1302
01:04:14,449 --> 01:04:16,749
<i>or a single barrel,</i>

1303
01:04:16,751 --> 01:04:20,489
you're creating a category
that's not ordinary.

1304
01:04:21,489 --> 01:04:23,088
You create something

1305
01:04:23,090 --> 01:04:24,925
that will be sought after.

1306
01:04:24,927 --> 01:04:27,193
We got Elmer T. Lee
and Booker Noe

1307
01:04:27,195 --> 01:04:29,996
working on their single barrel
and small batch products.

1308
01:04:29,998 --> 01:04:33,099
And then we see Bill Samuels
of Maker's Mark

1309
01:04:33,101 --> 01:04:35,168
and Jimmy Russel
of Wild Turkey

1310
01:04:35,170 --> 01:04:36,970
that were getting out
and spreading the word.

1311
01:04:36,972 --> 01:04:38,037
<i>They were going to bars.</i>

1312
01:04:38,039 --> 01:04:40,941
<i>They were going into
retail shops</i>

1313
01:04:40,943 --> 01:04:43,376
<i>and the restaurants
and talking to people.</i>

1314
01:04:43,378 --> 01:04:45,612
<i>They were sharing
the stories of bourbon</i>

1315
01:04:45,614 --> 01:04:47,046
<i>and their family history</i>

1316
01:04:47,048 --> 01:04:48,447
<i>and making people
fall in love with it.</i>

1317
01:04:48,449 --> 01:04:50,215
It was a slow process,

1318
01:04:50,217 --> 01:04:54,153
but eventually,
other distilleries decided

1319
01:04:54,155 --> 01:04:57,289
they'd do a small batch,
or a single barrel,

1320
01:04:57,291 --> 01:04:58,994
or a special bottling.

1321
01:05:00,061 --> 01:05:04,030
And the product just
started its rise.

1322
01:05:04,032 --> 01:05:05,865
So we started getting
aficionados

1323
01:05:05,867 --> 01:05:08,501
and old bourbon drinkers
returning...

1324
01:05:08,503 --> 01:05:09,869
all about flavor.

1325
01:05:09,871 --> 01:05:11,804
But then we see that leap

1326
01:05:11,806 --> 01:05:14,740
from the old guard
into the new consumer.

1327
01:05:14,742 --> 01:05:17,309
And that happens
with the bartenders.

1328
01:05:17,311 --> 01:05:20,246
<i>People started playing around
with how they make an Old Fashioned.</i>

1329
01:05:20,248 --> 01:05:22,682
<i>They weren't just pulling
out the old bartender's Bible</i>

1330
01:05:22,684 --> 01:05:23,983
<i>and making that
exact recipe.</i>

1331
01:05:23,985 --> 01:05:25,651
<i>They were mixing it up
a little bit.</i>

1332
01:05:25,653 --> 01:05:27,586
<i>And I think it was
very well-received.</i>

1333
01:05:27,588 --> 01:05:30,724
And so when you start playing with some
of these classic cocktail recipes,

1334
01:05:30,726 --> 01:05:32,525
kind of opens the door
to do different things.

1335
01:05:32,527 --> 01:05:33,994
When I started bartending,

1336
01:05:33,996 --> 01:05:36,061
clear spirits, you know,

1337
01:05:36,063 --> 01:05:37,863
dominated the back bar.

1338
01:05:37,865 --> 01:05:39,532
Vodkas, gins...

1339
01:05:39,534 --> 01:05:42,401
Um, more vodkas
and couple more vodkas.

1340
01:05:42,403 --> 01:05:45,037
That has changed a lot
over the years.

1341
01:05:45,039 --> 01:05:47,874
<i>Kentucky State Bourbon
Whiskey is where it's at.</i>

1342
01:05:47,876 --> 01:05:49,376
<i>It's where the excitement is.</i>

1343
01:05:49,378 --> 01:05:52,177
<i>Authentic is cool
once again.</i>

1344
01:05:52,179 --> 01:05:55,882
And that's come back around we want
to know where our product came from.

1345
01:05:55,884 --> 01:05:59,753
And anything around
a product's specificity

1346
01:05:59,755 --> 01:06:01,954
<i>does add a gravitas</i>

1347
01:06:01,956 --> 01:06:03,923
<i>towards a spirit
like bourbon whiskey.</i>

1348
01:06:03,925 --> 01:06:05,791
I hope this industry grows,

1349
01:06:05,793 --> 01:06:07,927
'cause if it doesn't, we're gonna
have a lot of bourbon on our hands

1350
01:06:07,929 --> 01:06:09,262
aged 10-12 years now,

1351
01:06:09,264 --> 01:06:10,863
'cause we're making
a lot of bourbon.

1352
01:06:10,865 --> 01:06:12,532
<i>There's four million people
in Kentucky,</i>

1353
01:06:12,534 --> 01:06:14,700
<i>and the bourbon distillery
people has got</i>

1354
01:06:14,702 --> 01:06:17,137
<i>over six million bourbon
barrels stored right now.</i>

1355
01:06:17,139 --> 01:06:21,474
<i>So we got a barrel and a half for everybody
that lives in Kentucky stored right now.</i>

1356
01:06:21,476 --> 01:06:24,144
<i>We cannot turn
the spigot on overnight</i>

1357
01:06:24,146 --> 01:06:25,412
<i>and put out a product.</i>

1358
01:06:25,414 --> 01:06:27,613
<i>We gotta wait
seven to twelve years here</i>

1359
01:06:27,615 --> 01:06:29,916
<i>before we get the product
to the market.</i>

1360
01:06:29,918 --> 01:06:32,584
<i>The hardest thing
for any distiller</i>

1361
01:06:32,586 --> 01:06:34,454
<i>is creating a new product</i>

1362
01:06:34,456 --> 01:06:36,488
<i>and, you know,
mashing it,</i>

1363
01:06:36,490 --> 01:06:38,324
<i>and then distilling it
three-four days later</i>

1364
01:06:38,326 --> 01:06:39,793
<i>and then going in
in the barrel,</i>

1365
01:06:39,795 --> 01:06:41,461
and then all of
a sudden just...

1366
01:06:41,463 --> 01:06:43,128
Oh, I guess we'll
wait and see what happens.

1367
01:06:43,130 --> 01:06:45,298
<i>You have to have patience.</i>

1368
01:06:45,300 --> 01:06:47,434
<i>What we're producing today</i>

1369
01:06:47,436 --> 01:06:51,170
<i>it's not available till roughly six
and a half, seven years later.</i>

1370
01:06:51,172 --> 01:06:53,072
We're looking long range.

1371
01:06:53,074 --> 01:06:55,008
We don't look at
anything near term,

1372
01:06:55,010 --> 01:06:59,512
because one thing we
cannot do is buy time.

1373
01:06:59,514 --> 01:07:01,246
<i>Bourbon cannot be rushed.</i>

1374
01:07:01,248 --> 01:07:03,249
<i>It has to go
in the warehouse.</i>

1375
01:07:03,251 --> 01:07:05,517
It has to age.

1376
01:07:05,519 --> 01:07:08,487
People have tried
to rush that process

1377
01:07:08,489 --> 01:07:10,322
and it just can't be done.

1378
01:07:10,324 --> 01:07:13,659
I think there's a lot of parallels
with how bourbon is made,

1379
01:07:13,661 --> 01:07:15,795
<i>how it's drank,
how it's enjoyed,</i>

1380
01:07:15,797 --> 01:07:18,130
<i>with maybe a lifestyle</i>

1381
01:07:18,132 --> 01:07:20,967
<i>that we should be
more pursuant of.</i>

1382
01:07:20,969 --> 01:07:23,001
<i>Bourbon will
continue to evolve.</i>

1383
01:07:23,003 --> 01:07:24,670
<i>Just like bourbon ages
in the barrel,</i>

1384
01:07:24,672 --> 01:07:28,675
<i>it's going to continue to
improve and refine over time.</i>

1385
01:07:28,677 --> 01:07:30,510
Bourbon is eternal.

1386
01:07:30,512 --> 01:07:33,112
Bourbon will always be
in the state of Kentucky.

1387
01:07:33,114 --> 01:07:34,880
But what bourbon looks
like tomorrow

1388
01:07:34,882 --> 01:07:36,351
will be different than
what it looks like today.

1389
01:07:37,452 --> 01:07:39,686
<i>It's up to us
to embrace that.</i>

1390
01:07:39,688 --> 01:07:42,621
<i>I'm currently putting
my first batch of bourbon</i>

1391
01:07:42,623 --> 01:07:44,456
<i>into these barrels.</i>

1392
01:07:44,458 --> 01:07:46,525
<i>And to know that</i>

1393
01:07:46,527 --> 01:07:48,728
we trust the cooper
that put 'em together,

1394
01:07:48,730 --> 01:07:51,363
I trust the farmer
that supplied our grain,

1395
01:07:51,365 --> 01:07:54,300
I have to trust what
we've done in the distillery

1396
01:07:54,302 --> 01:07:56,369
is enough to pull
all of that together

1397
01:07:56,371 --> 01:07:59,805
and create something beautiful
at the end of the time

1398
01:07:59,807 --> 01:08:02,075
that it takes to mature.

1399
01:08:02,077 --> 01:08:04,878
<i>So to think about all
that it's gone through</i>

1400
01:08:04,880 --> 01:08:07,246
<i>and all that we go through,</i>

1401
01:08:07,248 --> 01:08:09,916
<i>there's some
correlations there.</i>

1402
01:08:09,918 --> 01:08:12,084
<i>You know, the sunny days
and the snowy days,</i>

1403
01:08:12,086 --> 01:08:14,653
<i>they all add up
to be something that</i>

1404
01:08:14,655 --> 01:08:16,923
<i>hopefully at the end of the
road is really beautiful.</i>

1405
01:08:34,576 --> 01:08:37,876
<i>When Dad rolled up
the six millionth barrel,</i>

1406
01:08:37,878 --> 01:08:41,580
<i>June Van Winkle gave me</i>

1407
01:08:41,582 --> 01:08:44,217
<i>as a gift to my dad,</i>

1408
01:08:44,219 --> 01:08:46,218
<i>this bottle of
20-year-old Pappy.</i>

1409
01:08:46,220 --> 01:08:48,955
<i>So I take the bottle
and I open it up,</i>

1410
01:08:48,957 --> 01:08:51,424
<i>and I pour a little bit
in his glass,</i>

1411
01:08:51,426 --> 01:08:53,526
<i>pour a little bit
in my brother's glass.</i>

1412
01:08:53,528 --> 01:08:54,928
<i>Pour some in my glass,</i>

1413
01:08:54,930 --> 01:08:57,095
<i>and I go to put the stopper
back in the bottle,</i>

1414
01:08:57,097 --> 01:09:00,299
and he looks at me and he gives
me this weird look and he says,

1415
01:09:00,301 --> 01:09:03,369
"What on earth
are you doing?"

1416
01:09:03,371 --> 01:09:04,870
I said, "Dad,
I don't understand."

1417
01:09:04,872 --> 01:09:07,874
I said, "This is a really,
really good bottle of bourbon.

1418
01:09:07,876 --> 01:09:09,741
It's really
being sought after."

1419
01:09:09,743 --> 01:09:11,313
He said, "I'm aware of that."

1420
01:09:12,046 --> 01:09:13,713
I said...

1421
01:09:13,715 --> 01:09:15,548
I said, "So what
I'm thinking is,

1422
01:09:15,550 --> 01:09:19,718
I'm just saving it so that we can
do some more toasts later on."

1423
01:09:19,720 --> 01:09:22,254
He says,
"Never ever do that

1424
01:09:22,256 --> 01:09:24,156
with friends and family.

1425
01:09:24,158 --> 01:09:29,262
<i>There will always be more old
barrels of bourbon being made."</i>

1426
01:09:29,264 --> 01:09:33,398
<i>He says, "Look at me
and look at your brother."</i>

1427
01:09:33,400 --> 01:09:37,169
<i>He says, "We're the fragile
part of this whole thing."</i>

1428
01:09:37,171 --> 01:09:41,674
He said, "So never ever save
old bottles of bourbon.

1429
01:09:41,676 --> 01:09:44,177
They're meant to
be enjoyed

1430
01:09:44,179 --> 01:09:48,180
with friends and family
at the moment."

1431
01:09:48,182 --> 01:09:52,018
It was the first time that my
father and my brother and I

1432
01:09:52,020 --> 01:09:54,190
had spent three hours
together,

1433
01:09:54,756 --> 01:09:56,421
just us.

1434
01:09:56,423 --> 01:09:59,259
Talking, laughing,

1435
01:09:59,261 --> 01:10:01,494
discussing things
that we had done

1436
01:10:01,496 --> 01:10:03,428
that we didn't think
he knew we had done.

1437
01:10:03,430 --> 01:10:06,098
And then we started telling him
about things that he had done

1438
01:10:06,100 --> 01:10:08,334
that he didn't know that
we knew he had done.

1439
01:10:08,336 --> 01:10:11,704
We had the best time.
We finished the bottle.

1440
01:10:11,706 --> 01:10:14,009
Nine months later,
they were both gone.

1441
01:10:24,485 --> 01:10:26,889
<i>It's not about the whiskey.</i>

1442
01:10:31,458 --> 01:10:34,028
<i>It's about the lives you touch
and the people you meet.</i>

1443
01:10:35,729 --> 01:10:37,729
<i>And the whiskey is
a by-product</i>

1444
01:10:37,731 --> 01:10:39,464
<i>of a good relationship.</i>

1445
01:12:05,653 --> 01:12:10,656
Hi, I'm Steve, and this is my
version of an Old Fashioned,

1446
01:12:10,658 --> 01:12:12,328
which I call, um...

1447
01:12:13,461 --> 01:12:15,631
Tuesday of Fashion Week.

1448
01:12:18,966 --> 01:12:21,299
We need a little
bit of corn.

1449
01:12:21,301 --> 01:12:22,770
I like, um...

1450
01:12:23,604 --> 01:12:25,239
Not much at all.

1451
01:12:26,440 --> 01:12:27,940
Yellow corn, or white,

1452
01:12:27,942 --> 01:12:30,108
but I prefer that.

1453
01:12:30,110 --> 01:12:32,280
Just a little silk.

1454
01:12:39,621 --> 01:12:40,655
That...

1455
01:12:43,323 --> 01:12:44,492
Some mint.

1456
01:12:46,594 --> 01:12:47,628
Ice.

1457
01:12:50,698 --> 01:12:52,101
Some bitters.

1458
01:12:54,769 --> 01:12:56,372
And bourbon,
of course.

1459
01:13:08,349 --> 01:13:10,052
And a little bit of red now.

1460
01:13:22,796 --> 01:13:24,298
There.

1461
01:13:25,199 --> 01:13:27,836
Also, Swedish fish,
like it's swimming.

1462
01:13:28,802 --> 01:13:31,571
Garnished with sour worm.

1463
01:13:31,573 --> 01:13:34,740
Or don't garnish it
with the worm.

1464
01:13:34,742 --> 01:13:37,378
These are just snacks
while you make drinks.

1465
01:13:39,079 --> 01:13:42,350
The Old Fashioned,
or Tuesday at Fashion Week.

1466
01:13:44,422 --> 01:13:49,422
Subtitles by explosiveskull