Sept. 15, 2025

Pipeman Interviews Angel's Envy at Bourbon & Beyond 2025

https://www.spreaker.com/podcast/the-adventures-of-pipeman--941822/support for PERKS, BONUS Content & FREE GIVEWAYS! Bourbon & Beyond is the World’s Largest Bourbon, Food & Music Fest Bourbon & Beyond Kicked Off America’s 8 Biggest...

Show Notes
Transcript

Click Here to Subscribe to The Adventures of Pipeman for PERKS, BONUS Content & FREE GIVEWAYS!

Bourbon & Beyond is the World’s Largest Bourbon, Food & Music Fest

Bourbon & Beyond Kicked Off America’s 8 Biggest Days In Music on September 11-14 In Louisville, Kentucky

World’s Largest Bourbon, Food & Music Festival Featured Headliners The Lumineers, Benson Boone, Alabama Shakes (Thursday), Phish, Khruangbin, Joe Bonamassa (Friday), Sturgill “Johnny Blue Skies” Simpson, Jack White, Vance Joy (Saturday), Noah Kahan, Goo Goo Dolls, Megan Moroney (Sunday), Plus Dozens More Rock, Americana, Bluegrass And Alt Rock Artists Along With Elevated Bourbon & Culinary Experiences.

The seventh Bourbon & Beyond welcomed fans from over 50 states and around the globe and over 120 music artists on five stages to Louisville, Kentucky over the weekend. The World’s Largest Bourbon, Food & Music Festival was held from September 11-14 at the at Kentucky Exposition Center in Louisville, Kentucky and featured an incredible music lineup of music legends and rising stars with headliners The Lumineers, Benson Boone and Alabama Shakes on Thursday; Phish, Khruangbin and Joe Bonamassa on Friday; Sturgill “Johnny Blue Skies” Simpson, Jack White and Vance Joy on Saturday; and Noah Kahan, Goo Goo Dolls and Megan Moroney on Sunday. The lineup also included Cage The Elephant, Pat Benatar & Neil Giraldo, Collective Soul, Mary Chapin Carpenter, Iron & Wine, Trombone Shorty & Orleans Avenue, Switchfoot, Third Eye Blind, Ringo Starr & His All Star Band, Pixies, Lake Street Dive, Dashboard Confessional, Foreigner, Blues Traveler and many others.

This year, Bourbon & Beyond’s newly expanded footprint doubled the square footage of past layouts, and made greater use of the Kentucky Exposition Center’s infrastructure, creating a more comfortable and resilient experience for fans. In addition, all festival passes included FREE access to amusement rides inside Kentucky Kingdom.

This year’s festival was packed with unforgettable performances, surprise collaborations, and historic moments that will be remembered for years to come. Take some zany and serious journeys with The Pipeman aka Dean K. Piper, CST on The Adventures of Pipeman also known as Pipeman Radio syndicated globally “Where Who Knows And Anything Goes.”

Check out our segment Positively Pipeman dedicated to Business, Motivation, Spiritual, and Health & Wellness.

Check out our segment Pipeman in the Pit dedicated to Music, Artistry and Entertainment.

Would you like to be a sponsor of the show?
Would you like to have your business, products, services, merch, programs, books, music or any other professional or artistic endeavors promoted on the show?
Would you like interviewed as a professional or music guest on The Adventures of Pipeman, Positively Pipeman and/or Pipeman in the Pit?
Would you like to host your own Radio Show, Streaming TV Show, or Podcast?

Click Here to Subscribe for PERKS, BONUS Content & FREE GIVEWAYS!

Follow @pipemanradio on all socials & Pipeman Radio Requests & Info at www.linktr.ee/pipemanradio

Stream The Adventures of Pipeman daily & live Mondays, Tuesdays, Wednesdays at 1PM ET on W4CY Radio & Talk 4 TV.

Download, Rate & Review the Podcast at The Adventures of Pipeman, Pipeman Radio, Talk 4 Media, iHeartRadio, Apple Podcasts, YouTube & All Podcast Apps.

WEBVTT

1
00:00:04.360 --> 00:00:10.560
Hi, you love them too. Yes, that's true. I see

2
00:00:10.560 --> 00:00:12.560
why for you your.

3
00:00:22.640 --> 00:00:24.879
This is the pipe Man here on the Adventures pipe

4
00:00:24.879 --> 00:00:26.679
Man W four c Y Radio, and I'm.

5
00:00:26.559 --> 00:00:29.800
Here with Angel Teta, Global Ambassador for Angels.

6
00:00:29.559 --> 00:00:32.719
Mby Nice and who else do we have here Owen Martin,

7
00:00:32.840 --> 00:00:36.840
Master Distiller for Angels MB Nice. So I gotta say,

8
00:00:36.880 --> 00:00:40.640
I'm really excited about this because I interviewed before the

9
00:00:40.799 --> 00:00:45.520
change over several times here in Later in Life, and

10
00:00:45.759 --> 00:00:49.079
I know you got some really new and exciting things

11
00:00:49.119 --> 00:00:51.560
going on, so I think we need to spread that

12
00:00:51.719 --> 00:00:54.079
news right off the bat. So tell us what's happening.

13
00:00:54.399 --> 00:00:57.000
Well, I will talk all about that, but I am

14
00:00:57.039 --> 00:00:58.920
super proud to I think this is our seven year

15
00:00:58.920 --> 00:01:02.200
partnership with burbon Be as the Beyond VIAP sponsor. So

16
00:01:02.240 --> 00:01:04.719
what's cool for me is that every single year somebody's

17
00:01:04.719 --> 00:01:06.840
gonna bring the heat to this festival and taste them

18
00:01:06.879 --> 00:01:09.760
on new whiskey. And Owen's got not one, but two

19
00:01:09.760 --> 00:01:12.719
things in his pocket to taste nice.

20
00:01:12.920 --> 00:01:15.359
Yeah, and obviously I'll tell you all about the new liquids,

21
00:01:15.359 --> 00:01:18.040
but Angel's in charge of all the cocktail programming and

22
00:01:18.079 --> 00:01:19.959
the new cocktail she does with it, so we talk

23
00:01:20.000 --> 00:01:23.079
about innovation, and so often that is whatever new release

24
00:01:23.159 --> 00:01:25.640
is on the horizon. But I think Angels just is

25
00:01:25.680 --> 00:01:28.000
involved with innovation on like the broader brand side and

26
00:01:28.040 --> 00:01:30.359
has probably a lot to speak to of that. But yeah,

27
00:01:30.400 --> 00:01:33.280
two new releases, what was that two fridays ago, So

28
00:01:33.480 --> 00:01:35.239
we're just about a week into them, and so far

29
00:01:35.319 --> 00:01:38.319
we've got really warm reception on both. But yeah, both

30
00:01:38.519 --> 00:01:40.359
a little bit different than what we have done in

31
00:01:40.359 --> 00:01:42.200
the past. So yeah, as you said, taking us in

32
00:01:42.239 --> 00:01:44.640
a slightly new direction, but I don't think like the

33
00:01:44.640 --> 00:01:46.400
one that's inappropriate for us.

34
00:01:46.760 --> 00:01:49.959
So tell me the differences and what these are about

35
00:01:50.040 --> 00:01:53.040
and how they differ, because sure I look at them

36
00:01:53.079 --> 00:01:55.959
as many Layman's would be, because I'm certainly not a

37
00:01:56.000 --> 00:01:58.680
bourbon consort. I'm like, oh, that's the same.

38
00:01:58.480 --> 00:02:01.760
Bourbon you're not alone in. But I think these ones.

39
00:02:01.480 --> 00:02:03.239
I've said it just a bit ago. I love a

40
00:02:03.280 --> 00:02:05.840
double release because, as you just said, you took the

41
00:02:05.879 --> 00:02:08.080
words time. How they differ, how do they compare, how

42
00:02:08.080 --> 00:02:10.599
do they contrast? And when you do a double release,

43
00:02:11.000 --> 00:02:13.199
not only can you talk about how much craftsmanship's been

44
00:02:13.199 --> 00:02:14.759
put into each individual.

45
00:02:14.280 --> 00:02:16.400
Liquid, but you get a whole other set of talking.

46
00:02:16.199 --> 00:02:18.759
Points of how they differ and whether the commonalities and

47
00:02:18.800 --> 00:02:20.919
what techniques did you use, and so for me, that's

48
00:02:20.960 --> 00:02:23.560
a really fun conversation and storytelling aspect to.

49
00:02:23.479 --> 00:02:24.120
Have around them.

50
00:02:24.240 --> 00:02:26.280
Yeah, like you said, one of them, I would say

51
00:02:26.439 --> 00:02:28.240
is just a very classic burd.

52
00:02:28.400 --> 00:02:29.400
It's a unique grain bill.

53
00:02:29.439 --> 00:02:31.400
But in terms of its profile, I think it's just

54
00:02:31.400 --> 00:02:33.080
going to be a huge crowd pleaser. So we're calling

55
00:02:33.120 --> 00:02:35.680
it our two grain bourbon. So you know, unlike weeded

56
00:02:35.680 --> 00:02:38.280
bourbons or high ride bourbons, this has neither of those.

57
00:02:38.520 --> 00:02:41.919
It's ninety percent corn and it's ten percent malt, and

58
00:02:42.039 --> 00:02:43.800
so that really high corn content.

59
00:02:43.879 --> 00:02:46.639
I don't think you really see it in any bourbons.

60
00:02:46.159 --> 00:02:47.879
Right, and for us, to be completely honest, it was

61
00:02:47.919 --> 00:02:50.199
a happy accident to have that much corn in it.

62
00:02:50.360 --> 00:02:53.400
But what's come out has been a really really unique whiskey.

63
00:02:53.439 --> 00:02:55.759
And so about five years ten months from the time

64
00:02:55.800 --> 00:02:58.120
it was distilled, and I think with that high amount

65
00:02:58.159 --> 00:03:00.960
of corn, people would expect maybe something overly sweet or

66
00:03:01.000 --> 00:03:03.319
like one noted, and it's very much more. I think

67
00:03:03.360 --> 00:03:05.240
the most unique part of it's like how silky and

68
00:03:05.319 --> 00:03:08.199
velvety it is, but it's actually more like nutty bready.

69
00:03:08.479 --> 00:03:10.560
I in turn called it brioshe, which I like because

70
00:03:10.599 --> 00:03:13.159
that's kind of it covers those but kind of elevates

71
00:03:13.199 --> 00:03:15.360
it a little bit. So I was like, okay, your internship,

72
00:03:15.360 --> 00:03:16.719
You've earned your internship.

73
00:03:16.840 --> 00:03:18.639
Yeah, and it sounds bougie.

74
00:03:18.919 --> 00:03:20.719
Hey, if I can add a little bit of bougie,

75
00:03:20.719 --> 00:03:22.919
that's all right. Obviously I want to connect with anybody,

76
00:03:23.319 --> 00:03:25.400
whether they know a ton about bourbon or nothing, but

77
00:03:25.439 --> 00:03:27.800
any when we have the opportunity, you know, like, obviously

78
00:03:27.879 --> 00:03:30.039
carmel and vanilla are like hallmarks a bourbon, but if

79
00:03:30.080 --> 00:03:31.960
you want to dress that up with like a crembrewlet

80
00:03:32.400 --> 00:03:34.759
then hell yeah, right right, So anytime we can make

81
00:03:34.800 --> 00:03:35.560
it a little bougie.

82
00:03:35.599 --> 00:03:36.400
Why would you're.

83
00:03:36.280 --> 00:03:39.520
Talking my language now? Because I like the corn thing.

84
00:03:40.199 --> 00:03:44.759
I love corn. Yeah, so that makes it for me sure,

85
00:03:44.759 --> 00:03:47.680
creating a new different case that it's like, yeah, a

86
00:03:47.800 --> 00:03:51.240
taste supposed to just drinking something to get a buzz.

87
00:03:51.240 --> 00:03:53.000
Well, And when I say it's a little bit outside

88
00:03:53.000 --> 00:03:55.120
of our wheelhouse to date, by that, I mean this

89
00:03:55.159 --> 00:03:57.599
is the first time we've done a grain bill based innovation.

90
00:03:57.759 --> 00:03:59.919
So obviously fifteen years in we've made our name on

91
00:04:00.080 --> 00:04:02.560
cast finishing, will continue to do so but when I

92
00:04:02.639 --> 00:04:05.759
have opportunities to showcase other things that, especially when it's

93
00:04:05.759 --> 00:04:08.400
distillery only, that's really like my playground, right, I can

94
00:04:08.439 --> 00:04:10.960
do things a little bit outside our norm test the ideas,

95
00:04:11.120 --> 00:04:13.039
if we get a super warm reception, then maybe come

96
00:04:13.080 --> 00:04:15.520
back with a bigger batch next year. So that's all

97
00:04:15.560 --> 00:04:16.959
part of the fun that goes on in the background

98
00:04:16.959 --> 00:04:18.279
of these sort of releases as well.

99
00:04:18.519 --> 00:04:21.959
So as the distiller, does that mean you had to

100
00:04:22.000 --> 00:04:25.079
taste a whole lot of wrong versions and it's still

101
00:04:25.160 --> 00:04:26.439
you have a good version.

102
00:04:26.680 --> 00:04:29.160
I'm not gonna call them wrong versions, maybe just not

103
00:04:29.240 --> 00:04:31.360
they weren't the perfect version, right, right, So we had

104
00:04:31.360 --> 00:04:34.680
eighty four barrels that had this specific grain build. We

105
00:04:34.759 --> 00:04:37.079
tasted through every single one of them twice over and

106
00:04:37.120 --> 00:04:38.800
picked our fifty favorite.

107
00:04:38.480 --> 00:04:39.720
And that's what we made the batch out of.

108
00:04:40.120 --> 00:04:43.040
Nice And what do you want to add to this angel?

109
00:04:43.120 --> 00:04:46.319
I love that there's an angel in Angels Hate Envy.

110
00:04:46.639 --> 00:04:50.199
Yes, sometimes you grow into your name. Well, to add

111
00:04:50.199 --> 00:04:52.360
on that last point, he made over fifty samples. What's

112
00:04:52.360 --> 00:04:54.920
cool about Angels Envy. It's really a collective. So they

113
00:04:54.920 --> 00:04:57.959
have an incredibly talented production team. They'll pull those samples

114
00:04:58.120 --> 00:04:59.759
and then they bring in the sensory team to taste

115
00:04:59.759 --> 00:05:00.240
them as well.

116
00:05:00.319 --> 00:05:02.000
So every once in a while when.

117
00:05:01.839 --> 00:05:03.800
Something a project like this is happening, we'll get these

118
00:05:03.839 --> 00:05:06.800
little solo cups with like tops on them and numbers,

119
00:05:06.800 --> 00:05:08.240
and you don't know what you're tasting or why.

120
00:05:08.360 --> 00:05:10.639
But do you like it? What would you do different?

121
00:05:10.920 --> 00:05:11.480
What's better?

122
00:05:11.639 --> 00:05:13.839
I kind of I love that because we're still a

123
00:05:13.879 --> 00:05:16.480
small enough company and young enough to pivot and do

124
00:05:16.519 --> 00:05:19.480
those types of things where we talk directly to the consumers,

125
00:05:19.519 --> 00:05:22.160
we talk directly to production. Just as a brand, we're

126
00:05:22.160 --> 00:05:24.560
talking to everyone, and so we get to collect all

127
00:05:24.560 --> 00:05:26.600
of those things and then use the knowledge that they

128
00:05:26.639 --> 00:05:28.759
have to blend something that people really want. And that's

129
00:05:28.759 --> 00:05:31.160
why I think our releases always go off without a hitch.

130
00:05:31.319 --> 00:05:34.319
I love the word pivot because I think that's the

131
00:05:34.399 --> 00:05:38.319
mistake many businesses make. Is the world changes. You have

132
00:05:38.360 --> 00:05:40.800
to evolve with it. People change. You have to evolve

133
00:05:40.800 --> 00:05:42.920
with that. Yeah, and if you're not willing to pivot,

134
00:05:43.319 --> 00:05:45.439
you might not get anywhere.

135
00:05:45.600 --> 00:05:47.600
I mean, Owen came around at the right time. You know,

136
00:05:47.720 --> 00:05:49.879
it's a real story that I tell too much, but

137
00:05:49.959 --> 00:05:52.279
it's that, you know, he challenged us to get outside

138
00:05:52.319 --> 00:05:55.040
of the box that we created about innovation with finishing,

139
00:05:55.360 --> 00:05:58.519
Like finishing just doesn't mean a previously filled cast. Okay,

140
00:05:58.519 --> 00:06:00.959
i'd headline in it. Those are great flavor had ruminant cool,

141
00:06:01.279 --> 00:06:03.639
But what does wood do? What does that barrel look like?

142
00:06:03.759 --> 00:06:07.399
And his experience knowledge of finishing in his previous career

143
00:06:07.439 --> 00:06:10.279
really helped us innovate and push past that box that

144
00:06:10.360 --> 00:06:12.639
Kentucky Straight Bourbon loves to put itself in. Not to

145
00:06:12.720 --> 00:06:14.959
say it's not the best spirit in the world, because

146
00:06:14.959 --> 00:06:18.199
it is. But if you don't push that, where are

147
00:06:18.199 --> 00:06:19.959
you going to be in ten years and twenty years

148
00:06:19.959 --> 00:06:20.680
and fifty years.

149
00:06:21.000 --> 00:06:22.920
You've got to look at it from a global.

150
00:06:22.560 --> 00:06:26.680
Perspective and not box ourselves out of competition because Japanese

151
00:06:26.680 --> 00:06:29.560
whisky and irishwhisky Scotch is innovating all the time. We

152
00:06:29.680 --> 00:06:32.240
have to keep up with that competition to keep Kentucky

153
00:06:32.240 --> 00:06:33.680
Bourbon relevant because it should be.

154
00:06:33.720 --> 00:06:35.279
It's America spirit, and.

155
00:06:35.199 --> 00:06:38.920
I think that's a big reason why you guys are growing,

156
00:06:39.519 --> 00:06:42.720
especially you go way back in time, bourbon was going

157
00:06:42.800 --> 00:06:46.279
downhill and now it's going uphill. And I attribute to

158
00:06:46.360 --> 00:06:47.959
that way of thinking right there.

159
00:06:48.160 --> 00:06:50.040
I think it's that and I think Honestly, I got

160
00:06:50.079 --> 00:06:51.600
to give like a little bit of credit to my

161
00:06:51.639 --> 00:06:54.759
cool hearts. I'm from a bartending background, and without all

162
00:06:54.759 --> 00:06:58.439
these Barturners coming out making rye bucks, making bourbon cool again,

163
00:06:58.560 --> 00:07:01.120
bringing back to Manhattan, A big props to mad Men

164
00:07:01.199 --> 00:07:03.720
because that was a huge thing for old fashions. All

165
00:07:03.759 --> 00:07:06.319
of that culture kind of came together and bartenders were

166
00:07:06.319 --> 00:07:08.800
behind it. We had a little bit of like that's cool,

167
00:07:08.839 --> 00:07:12.519
slick like Don Draper sort of vibe, and then masters

168
00:07:12.560 --> 00:07:15.519
stillers and blenders truly creating delicious spirits. You don't have

169
00:07:15.519 --> 00:07:17.360
to do anything too but when you put them with

170
00:07:17.399 --> 00:07:20.040
well crafted liquors and modifiers, all of a sudden you

171
00:07:20.040 --> 00:07:23.199
have a world class cocktail. When you know, vodka soda

172
00:07:23.240 --> 00:07:26.079
was trending, which is fine. It's refreshing, but it doesn't

173
00:07:26.120 --> 00:07:28.199
quite have the complexity that we're looking for here around

174
00:07:28.279 --> 00:07:29.120
Kentucky and such.

175
00:07:29.279 --> 00:07:30.439
So it's been really great.

176
00:07:32.160 --> 00:07:32.879
Nasty.

177
00:07:33.439 --> 00:07:35.040
Yeah, we all need hydration, it's cool.

178
00:07:36.680 --> 00:07:38.800
No, I will never hate on a cocktail that is

179
00:07:38.839 --> 00:07:40.399
a one in one, so it's a little bit different.

180
00:07:40.480 --> 00:07:42.759
But for me, I do think that bartenders had a

181
00:07:42.759 --> 00:07:45.279
lot to do with that push. Like the Strawberry Buck

182
00:07:45.319 --> 00:07:47.439
was huge that came from a whiskey bar in San

183
00:07:47.480 --> 00:07:50.240
Francisco that really changed the game, and that was way

184
00:07:50.279 --> 00:07:53.199
back in like two thousand and ten, maybe two thousand

185
00:07:53.519 --> 00:07:56.000
wow six. And for here with bourbon and beyond, of

186
00:07:56.000 --> 00:07:58.439
course we'll do an old fashion, but for beyond VIPs,

187
00:07:58.519 --> 00:08:00.920
you know, we elevate the cocktails. A really cool espresso

188
00:08:00.959 --> 00:08:03.600
martini with our rye. We put a huge bubble foam on,

189
00:08:03.959 --> 00:08:06.279
We've got a cool peach smash, a little peat ing,

190
00:08:06.560 --> 00:08:08.879
and we're doing Stegl Radler on top of that. So

191
00:08:08.920 --> 00:08:11.920
we try to bring complexity and fun to the cocktails

192
00:08:11.920 --> 00:08:14.439
here because it's not only about Kentucky, it's not only

193
00:08:14.439 --> 00:08:16.439
about showing off Louisville, but people are here from around

194
00:08:16.480 --> 00:08:17.720
the world, so we want to make sure that they

195
00:08:17.720 --> 00:08:18.879
have the best impression they can.

196
00:08:19.160 --> 00:08:26.319
Absolutely so, how is the loyal Angels MV customer loving

197
00:08:27.439 --> 00:08:32.519
the new everything that's going on now to evolve Angels MV.

198
00:08:33.519 --> 00:08:35.480
Well, I think it's reflected from my point of view

199
00:08:35.559 --> 00:08:38.159
because I see a different side than Oenc's. We are

200
00:08:38.200 --> 00:08:41.399
selling it's bananas at the distillery. You know, they always

201
00:08:41.440 --> 00:08:43.159
want something they can't get anywhere else. This is a

202
00:08:43.159 --> 00:08:45.600
big part of the Distillery series launch. We welcome over

203
00:08:45.639 --> 00:08:47.840
two hundred thousand guess or our doors at five hundred

204
00:08:47.840 --> 00:08:50.039
East Mayne a year, and they want something they can

205
00:08:50.039 --> 00:08:52.519
bring back and share. And that's the biggest thing. It's

206
00:08:52.519 --> 00:08:53.919
not sitting on a shelf getting dusty.

207
00:08:53.960 --> 00:08:55.240
They want to open it. They want to share it.

208
00:08:55.279 --> 00:08:57.840
Because we're tasting at the distillery, We're putting the education

209
00:08:57.960 --> 00:08:59.679
behind what the liquid is and they want to share

210
00:08:59.679 --> 00:09:02.120
that with their friends and family and all of that.

211
00:09:02.480 --> 00:09:03.440
The openness of what.

212
00:09:03.399 --> 00:09:05.879
We're doing and the transparency is due to Owen because

213
00:09:05.919 --> 00:09:07.840
he brings us along the whole process. So I'll let

214
00:09:07.879 --> 00:09:10.039
you kind of speak to like people are reacting well

215
00:09:10.039 --> 00:09:11.519
of the liquid because I think the more you know,

216
00:09:11.559 --> 00:09:12.919
the more you want to share it, and the more

217
00:09:12.919 --> 00:09:13.639
you're proud of it.

218
00:09:13.600 --> 00:09:14.320
Right, totally.

219
00:09:15.440 --> 00:09:18.840
Yeah, And what you've been around? How many? What anniversary

220
00:09:18.840 --> 00:09:22.399
did you just have? Thirteen? So Angels, I mean, Angels

221
00:09:22.440 --> 00:09:24.799
got the long perspective, right, She's been on since the

222
00:09:24.840 --> 00:09:27.320
early early days, whereas I'm kind of the new guy

223
00:09:27.360 --> 00:09:29.320
in the room. Right, I think I'm in three years

224
00:09:29.440 --> 00:09:31.960
next week. So yeah, I mean, I think my goal

225
00:09:32.039 --> 00:09:35.159
with these beyond just having a conversation with them is

226
00:09:35.200 --> 00:09:37.360
like what do we want to use them for?

227
00:09:37.399 --> 00:09:38.360
As like almost a tool.

228
00:09:38.720 --> 00:09:40.759
So it's like, I know we covered the two grain,

229
00:09:40.840 --> 00:09:42.720
but the one we paired it with is the peded cask, right,

230
00:09:42.799 --> 00:09:45.000
And so even though that's's stillary only, my thoughts maybe

231
00:09:45.000 --> 00:09:47.440
we can get that into travel retail from here, right,

232
00:09:47.440 --> 00:09:50.120
like global travel retail and put in Heathrow Airport, find

233
00:09:50.120 --> 00:09:52.200
the Scotch consumer and kind of pull them into the equation,

234
00:09:52.559 --> 00:09:54.919
and we can use finishing casts in any sense like that, right,

235
00:09:54.960 --> 00:09:57.720
like a Australian red wine. But I'll launch in Australia

236
00:09:57.720 --> 00:09:59.519
that sort of thing and be like very intentional behind

237
00:09:59.519 --> 00:10:01.159
not just how we shape the liquid, but then what

238
00:10:01.240 --> 00:10:03.480
we do with that. And I think that's part of

239
00:10:03.480 --> 00:10:06.720
the fun. And I think my goal also is we

240
00:10:06.759 --> 00:10:09.240
had a pretty we'll call it nimble lineup for a

241
00:10:09.240 --> 00:10:11.440
long time, right, like we had our flagship that we've

242
00:10:11.440 --> 00:10:13.559
made our name off of a poor finished bourbon. We've

243
00:10:13.559 --> 00:10:16.120
done a lot of riffs on that single barrels cast shrinks,

244
00:10:16.320 --> 00:10:18.679
did the rum finished rye along after that. But I

245
00:10:18.679 --> 00:10:20.279
think part of the reason I got brought on board

246
00:10:20.279 --> 00:10:23.320
was to turbo charged the innovation aspect, and so you know,

247
00:10:23.360 --> 00:10:26.000
there's people that still don't love cast finishing. They're very

248
00:10:26.080 --> 00:10:27.960
purest and I think there's less of them nowadays, And

249
00:10:27.960 --> 00:10:31.759
certainly when we launched and Angel lived that we're lucky

250
00:10:31.799 --> 00:10:33.759
to come in late when cast finishing had already been

251
00:10:33.840 --> 00:10:36.919
more adopted by the industry. But there's still people that

252
00:10:36.960 --> 00:10:38.360
are kind of turned off by it. And for me,

253
00:10:38.759 --> 00:10:40.799
when I release a straight bourbon, it's to re engage

254
00:10:40.799 --> 00:10:42.759
in that consumer or if it's somebody who you know

255
00:10:42.879 --> 00:10:44.759
likes Angels to anybody really just hadn't had a bottle

256
00:10:44.799 --> 00:10:46.480
or bought a bottle in a few years, it's to

257
00:10:46.559 --> 00:10:50.080
bring them back into the conversation. And so beyond the liquid,

258
00:10:50.080 --> 00:10:51.279
it's like, what's the application?

259
00:10:52.200 --> 00:10:56.279
And for you as the distiller, where did the ideas

260
00:10:56.360 --> 00:10:58.720
come from to create something that I don't know?

261
00:10:58.799 --> 00:11:00.519
It's dusty in here, never know.

262
00:11:00.600 --> 00:11:02.799
It's a lot of clutter and cobwebs, but they come

263
00:11:02.840 --> 00:11:05.639
out of left field. But I guess my experience is

264
00:11:05.639 --> 00:11:07.879
a little bit different than most of the master distillers

265
00:11:07.919 --> 00:11:10.440
in Kentucky, where sometimes they were born into it, like

266
00:11:10.480 --> 00:11:12.879
in a generational aspect, or other people have come up

267
00:11:12.919 --> 00:11:16.480
through their quality departments are managing the distillery. And my

268
00:11:16.600 --> 00:11:20.080
path is from engineering to craft beer, from craft beer

269
00:11:20.200 --> 00:11:22.759
to moving to Scotland and getting my master's degree in

270
00:11:22.759 --> 00:11:25.720
distillation science Wow Scotland, back to the US and working

271
00:11:25.720 --> 00:11:28.720
for really small mom and popcraft distilleries and then scaling

272
00:11:28.759 --> 00:11:31.320
from larger to larger distillery from there. And so my

273
00:11:31.559 --> 00:11:33.000
I guess, I would say I have more of a

274
00:11:33.039 --> 00:11:36.159
global whiskey top process too, Yeah, exactly. So like some

275
00:11:36.240 --> 00:11:38.080
of the new things we've laid down are normal grain

276
00:11:38.120 --> 00:11:40.440
bill but for me mined with different Aley strains and

277
00:11:40.559 --> 00:11:43.240
champagne ye strains, and so those won't see a bottle

278
00:11:43.240 --> 00:11:46.480
for probably like another five to ten years, but fermentation

279
00:11:46.600 --> 00:11:49.000
from the beer days, I would say the only reason

280
00:11:49.039 --> 00:11:50.919
I have the job is because of my experience cast

281
00:11:50.919 --> 00:11:53.360
finishing whiskey and learning about that process because that's been

282
00:11:53.720 --> 00:11:56.360
used in Scotland for decades and decades and so but

283
00:11:56.440 --> 00:11:58.600
taking more of that approach to cast finishing and the

284
00:11:58.639 --> 00:11:59.720
applications there.

285
00:12:00.159 --> 00:12:01.480
So again it's just varied.

286
00:12:01.559 --> 00:12:03.759
I guess, whatever the product might be, it's kind of

287
00:12:03.759 --> 00:12:06.720
the thought process of what skill set have I developed

288
00:12:06.720 --> 00:12:07.720
that might apply to that?

289
00:12:08.000 --> 00:12:09.480
And then who are we trying to reach with that

290
00:12:09.559 --> 00:12:10.919
product totally.

291
00:12:11.360 --> 00:12:14.600
And so for people that aren't here at Bourba and

292
00:12:14.639 --> 00:12:18.919
Beyond or they may go to come the Louder in Life, Yep,

293
00:12:19.759 --> 00:12:22.960
what else can they do to check you guys out

294
00:12:23.159 --> 00:12:26.320
to maybe go on tour.

295
00:12:26.399 --> 00:12:28.039
Yeah, to any of that stuff.

296
00:12:28.080 --> 00:12:29.679
Yeah, I'll pass that to Angel. But I would say

297
00:12:29.799 --> 00:12:32.080
it's intentional that we launched this around here, right. Like,

298
00:12:32.159 --> 00:12:35.039
so last weekend is a big event called Kentucky Bourbon Festival.

299
00:12:35.279 --> 00:12:37.879
So that is a very much super nerdy bourbon festival

300
00:12:37.879 --> 00:12:38.799
with a little bit of music.

301
00:12:39.039 --> 00:12:40.159
And then you got burb Beyond.

302
00:12:40.000 --> 00:12:42.200
Which is it's clearly a music festival, but it's got

303
00:12:42.200 --> 00:12:44.240
a bit of bourbon there too, And so for us

304
00:12:44.279 --> 00:12:46.480
when we launch our releases around them, that's really cool

305
00:12:46.519 --> 00:12:49.399
because we can hit different audiences with it. Obviously it's

306
00:12:49.440 --> 00:12:51.559
distillery only, but when you like, as you mentioned, people

307
00:12:51.559 --> 00:12:54.600
coming from nationally or even globally to this event to Kentucky,

308
00:12:54.799 --> 00:12:56.519
it's not a hard push to them be like, hey,

309
00:12:56.519 --> 00:12:57.879
this cool thing we just came out with. If you

310
00:12:57.919 --> 00:12:59.440
want a drive by or distillery on your way out

311
00:12:59.480 --> 00:13:02.360
of town, come grab it, right. That's an intentional timing

312
00:13:02.360 --> 00:13:04.519
with that, But as to all the other things we offer.

313
00:13:04.559 --> 00:13:05.679
I'll leave it to the pro here.

314
00:13:06.159 --> 00:13:06.679
There you go.

315
00:13:06.799 --> 00:13:09.559
Yes, what's great is that we were the full first

316
00:13:09.679 --> 00:13:13.960
full production distillery downtown since prohibition. So when you come,

317
00:13:14.000 --> 00:13:15.679
you not only see what Owen does, but you see

318
00:13:15.720 --> 00:13:17.679
kind of my side of things too, with the tasting,

319
00:13:18.080 --> 00:13:20.200
retail experience, cool pairings.

320
00:13:20.679 --> 00:13:22.399
And it's right downtown in New Loos.

321
00:13:22.399 --> 00:13:24.320
So if you haven't been in Louisville in a while,

322
00:13:24.600 --> 00:13:26.120
New lou is a revitalized.

323
00:13:26.120 --> 00:13:26.759
It's beautiful.

324
00:13:26.879 --> 00:13:29.679
We're always building like new hotels and new bars, so

325
00:13:29.720 --> 00:13:31.399
it's a really cool part of town to check out.

326
00:13:31.480 --> 00:13:33.360
But you can definitely come to the distillery. We have

327
00:13:33.399 --> 00:13:36.320
extended hours around these times. We're open until eight pm

328
00:13:36.360 --> 00:13:37.799
on Friday and Saturday, and if you don't have time

329
00:13:37.840 --> 00:13:39.679
for a tour, you can pop upstairs have a great

330
00:13:39.679 --> 00:13:42.000
cocktail or you can taste all of the things of

331
00:13:42.039 --> 00:13:44.559
which we're selling in retail. And we have a few

332
00:13:44.600 --> 00:13:47.159
special pores we pull out just for September because it's

333
00:13:47.200 --> 00:13:49.720
National Bourbon Heritage Month, so we always have those on

334
00:13:49.799 --> 00:13:52.039
offer the whole month of September, which is really cool.

335
00:13:52.320 --> 00:13:53.759
Some people don't get down here.

336
00:13:53.919 --> 00:13:55.919
They don't have access to library and things like that,

337
00:13:55.960 --> 00:13:58.679
so we save it for this one special time of year.

338
00:13:58.799 --> 00:14:01.519
Cool and how can they catch you on socials on

339
00:14:01.600 --> 00:14:04.279
the web and can they order stuff?

340
00:14:04.399 --> 00:14:07.240
There's shipping that happens. It just depends on the state

341
00:14:07.639 --> 00:14:09.960
that's above my pay grade. But you can go on

342
00:14:10.039 --> 00:14:12.919
angelsm dot com and find out all about that. Follow

343
00:14:13.000 --> 00:14:15.240
us on socials at ANGELSMV dot com. No, there's no

344
00:14:15.279 --> 00:14:18.759
dot com. It's just not angel MV. For Instagram. Owen

345
00:14:18.799 --> 00:14:22.799
has a really amazing name on Instagram that is totally brandworthy,

346
00:14:22.840 --> 00:14:25.759
which is called oven mitton. I think there's a there's

347
00:14:25.799 --> 00:14:30.759
an underscore, Yeah, oven Underscore Mitten nice for whiskey and

348
00:14:30.759 --> 00:14:33.799
baby content. Margo's real cute, so that's definitely worth it.

349
00:14:33.840 --> 00:14:35.960
And then I have a short pandle that it's called

350
00:14:36.000 --> 00:14:39.120
angel Sharing angels Envy all one word.

351
00:14:39.279 --> 00:14:40.480
It's just a run on sentence.

352
00:14:40.559 --> 00:14:41.000
I love that.

353
00:14:41.120 --> 00:14:43.200
Yeah, it's great and there'll be all kinds of stuff on there,

354
00:14:43.200 --> 00:14:45.720
but we do I've undermine. It's like an insider's club,

355
00:14:45.759 --> 00:14:48.559
so you can find out about releases, get special access if.

356
00:14:48.440 --> 00:14:50.480
You want to join that. We have members from all

357
00:14:50.480 --> 00:14:51.000
over the world.

358
00:14:51.039 --> 00:14:54.919
Now, we launched this company in twenty eleven went global

359
00:14:54.960 --> 00:14:57.679
in twenty twenty and now we're in twenty different countries

360
00:14:57.679 --> 00:14:59.960
all around the world. It's so cool to see Angels

361
00:15:00.000 --> 00:15:01.840
semi bottle in Soul, Korea, you know what I mean.

362
00:15:01.879 --> 00:15:03.440
So that's see, that's wild.

363
00:15:03.639 --> 00:15:04.559
Yeah, it's awesome.

364
00:15:04.759 --> 00:15:07.879
So from a long journey, and then it's really invigorating

365
00:15:07.919 --> 00:15:10.360
because every year there's something new, and it's been just

366
00:15:10.480 --> 00:15:12.159
it's been a really cool journey with our own so far.

367
00:15:12.440 --> 00:15:14.399
I love it, and I love that you're here at

368
00:15:14.399 --> 00:15:15.279
Bourbon and beyond or.

369
00:15:15.320 --> 00:15:16.360
Oh yeah, where else would you be?

370
00:15:16.480 --> 00:15:17.720
I know, right, it's.

371
00:15:17.600 --> 00:15:20.879
The best place to be. And do you have any

372
00:15:21.000 --> 00:15:23.399
final things that you want to mention to the listeners

373
00:15:23.399 --> 00:15:25.159
that we haven't covered already.

374
00:15:25.159 --> 00:15:27.600
It might not be timely, but tomorrow at four forty

375
00:15:27.639 --> 00:15:30.600
Eastern Standard time, the good people behind Bourbon and all

376
00:15:30.600 --> 00:15:33.759
the regulations and promoting the Bourbon Trail and who have

377
00:15:33.840 --> 00:15:36.639
been doing this since before prohibition, they're trying to create

378
00:15:36.679 --> 00:15:38.639
the world's largest Bourbon toast.

379
00:15:39.000 --> 00:15:39.399
Wow.

380
00:15:39.679 --> 00:15:41.159
Yeah, So tomorrow.

381
00:15:40.919 --> 00:15:42.879
For forty Eastern Standard time, we're going to raise a

382
00:15:42.919 --> 00:15:44.639
toast of whatever you'd prefer. Of course, it's going to

383
00:15:44.639 --> 00:15:46.799
be angels eNB to cheers and hopefully we get in

384
00:15:46.799 --> 00:15:47.840
the Guinness Buck of World Records.

385
00:15:47.840 --> 00:15:48.720
So we're gonna find that out.

386
00:15:48.879 --> 00:15:51.840
I'm looking forward to that. Yeah, it better happens, or

387
00:15:51.879 --> 00:15:53.879
else nobody can listen to my show anymore.

388
00:15:53.960 --> 00:15:55.679
Oh hey, all right, that's good.

389
00:15:55.799 --> 00:15:57.840
Yes, well, thanks a lot for being here, and thanks

390
00:15:57.840 --> 00:15:59.279
for being on the Adventures of pipe Man.

391
00:16:00.039 --> 00:16:04.720
Thank you for listening to the Adventures of Tatement on

392
00:16:05.399 --> 00:16:08.159
w for CUI Radio.