The Next Big BourbonTrend No One’s Talking About | Ep. 135

Everyone keeps asking if bourbon is “dead”… but maybe the real question is: what’s next?

In this episode of Arsenic Culture, Matt, Jason, Drew, and Pierre dive into the future of bourbon and cocktail culture. From bottle hoarding and limited releases, to new swings in bourbon’s popularity, to the rise of terroir-driven spirits and premium ready-to-drink cocktails, we’re breaking down where the industry is heading and what drinkers should watch for.

What do you think the next big thing in bourbon will be? Drop your take in the comments.




#BourbonTrends #BourbonFuture #ArsenicCulture

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Transcript

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I'm big into cocktails. He means by cocktails. Uh, Jack and Coke? Yeah. Or Jack and Diet Coke. Jim and Coke. Yeah. Or uh, Cherry Coke and Jim. Yeah. Diet Cherry Coke. And Jack, welcome back to Arsenic Culture where beer don't count, but bad decisions do I, Matt, Jason, I'm Jason. I'm Drew and we got our buddy Pierre back What's up? I. What's going on man? We just got done talking about weed. And Always a good, uh, beverages and, uh, did a few quick shots, but I appreciate you coming back, man. We like having you on. You are a wealth of knowledge and uh, we're not high. You're a decent chef too, by the way. Yeah. Great, I'm high. I am charcuterie board. High-ish. You came in, it was like, let's drink and he breaks up freaking charcuterie board that's like, like 18 inches long. And mean, y'all are providing all the great beverages. I gotta at least bring a little Something you know? So, and I Couldn't bring. weed And I couldn't bring weed beverages. I didn't say, I didn't say you could. I don't know what you're talking I That's true. Fair enough. I'll be right back, gu. Well, I'm glad we have you on again because, um, we're gonna have, uh, a discussion here about something that I think you would have a very interesting take on. Um, we. Me and Jason, we do a lot of bourbon centric We have, and we talk about what's on the horizon. We just did an episode on it's bourbon Dead. Um, and we talked about, uh, I can't remember. We had one right on before that, but like. like. The future of bourbon releases we're looking forward to. Yeah. Yeah. And then like hoarding bottles. But like what's coming up? Bourbon is say it's bourbon dad, but like, honestly, it's here. It's been here for millennia, not literally, but it's been here for a long time. It's really not going anywhere. Sales will go up, sales will go down. Um, but there are parts of it that's gonna trend in parts that aren't. So like, what is the next swing for a bourbon? Where is it going and how is it gonna try to So we're in a, we're in a glut. I think we're on the, the, the beginning of a glut, meaning that we have too much bourbon we're gonna get for the consumers, right? So the things that distilleries have to figure out, what are you gonna do with the excess bourbon? So we're filming this on a Friday and tomorrow will be after I I already have this bottle by the time it airs. But tomorrow I'm going to Jim Beam in the morning at 5:30 AM Right again. And we're gonna get the Boling pen. Full of of Jim Beam bourbon. at 86 proof seen pen? I heard Ebola was, I heard Ebola. Yeah. Ebola or bowling pin. It's like you bowl, You hit down those little, you know as I'm not dying like of diarrhea, then that's I wanna get a bowling pin of 86 Proof Jim Beam bourbon. For a collectible. Nice. The reason I'm going for this though, is it's like kinda like, uh. From my childhood. My grandpa used to collect some of those things, like the little, uh, decanters. Yep. They're bringing that back to try to move that product. Really? Is it gonna be like ceramic lead lined? gonna be a lot of lead, I think. Yeah. Yeah. Maybe some Asbestos in the in the top, you know? Yeah. Okay. It'll last insulated floating on top. It's insulated, though, you know? and I think that's one reason they're doing, it or one thing they're doing to combat that glut. Another thing they're doing is actually the RTDs. So the ready to drink, ready to drink cocktails from the distilleries. And let's open this. So this is the right, we did a quick shot on We have it might, it's not out yet. Probably we will. You will see it. The I'll spoiler alert. It's freaking amazing. It is really good. Uh, I guess you don't have to watch the quick shot now, but. We did a whole episode on RTDs and RTDs, you know, take or leave it. Like when they first started being developed, I thought a lot of 'em were garbage. Honestly, most of them hundred percent agree, but they're getting a lot better. And then, um, you brought this one and then we were just, we were all universally floored. Um, so we thought it'd be a good idea to kind of revisit this while we're talking about next big thing, and this is not actually, so there's two things we wanna talk about. This is. In my opinion, the runner up of the next big thing coming in. Bourbon is the RTDs. But you see a lot of people doing these RTD cocktails tons. I mean now you're looking every distillery pretty much has one. If they don't have one, if you walk into the distillery, they'll have like a recipe there for you. Like, Hey, Use our bourbon to make this. Um, lots of things you're looking at that, especially with Rise right now, I think Rise are very hot to make cocktails. with. Right. Which is what this is. Yeah, exactly right. Yeah. Um. This'll be a, a good point to, uh, mention something that is very fun for us. We have our first official sponsor, uh, NSD Bourbon. We appreciate these guys for, uh, following our channel and, uh, sponsoring us. We, they've, uh, we've been big fans of theirs and they've been big fans of ours. Um, so, uh, NSD Bourbon, you can find this at, I guess most liquor stores. Honestly, I don't know where it's distributed. yeah. Say die. they have bourbon and a rise. Well, they, they have some single barrels, but I don't know for For Yeah. Super tasty, poor, and, um, in fact, they're actually gonna be sponsoring a big event down a little bit south in Nashville Derby. Right. On the, uh, Tennessee Kentucky border, which I'm learning a lot about. But we'll be there. Yes. I mean, you're gonna be there and we're gonna be filming the whole thing and, uh, we'll be sober the whole time. Yeah, for sure, For sure. sure. So a lot of questionable footage. We'll post it all, but thanks. Uh, the guys at, uh, NSD never say Die Bourbon for, uh, sponsoring us and, uh, welcoming them on a board. Shout on, never say die. Yeah. But, um, yeah, this, this stuff right here, the, the ready to drink cocktails that some of these distillers are putting out are actually really good. Search's dangerously good. Yeah. Did you try that? So like we say, like the next big thing in, in bourbon that people aren't talking about. I feel like people are kind of talking about RTDs. They're starting to, I think it's still a stigma with it. You know, you want the, the higher proof bourbon while the bourbon nerds want that. I do too. But there's a point where I don't wanna drink one 60 proof. bourbon. Right. You know what I mean? Yeah. This is like 80 proof or 40, 40% alcohol, so I mean, It's a great, mixed drink. Doesn't Drink it. You can sip this on the beach and this anywhere pool, Whatever. That's perfect. Yeah, I mean it's it's actually just perfect as is. pour our ice. could do Drew fifth hands on this one and just take, take my hand. Just go, you know, seriously. Yeah. Just chill a bottle a little bit. Yeah. A lot of these, like the RTDs, the thing that kind of gets me is that. I'm actually, I'm a big, I'm big into cocktails right now, like making my own drinks. Um, there's a fun like experimentation by cocktails. Uh, Jack and Coke? Yeah. Or Jack and Diet Coke. and Coke. Yeah. Or uh, Cherry Coke and Jim. Yeah. Yeah. Diet Cherry Coke and Jack. But, uh, its a breath of drink knowledge you have. Yeah. Spreads the He'll add a cherry Yeah. Yeah. just that little cherry, it's Uh, but like I, I love experimenting and just trying new things, like that's fun. That's fun to do, you know, you can be creative with it. The RTDI feel like early on I felt like it took that away from me. Like it kind of limits you and it's just like, it's just like any other drink. Sometimes you're just in mood for a drink and that's fine. But like if when it comes to quote unquote cocktail, I want to be in charge of that. But then something like this comes along and you're like. This is exactly how I would make this. I don't think, on this product. I don't know that I would change anything No, like it's, it's spot on just poured over ice. Mm-hmm. Like this is about as close to perfect of a ready to drink coffee. Just pour over or just pour it Like the more I drink it, the more I'm just like, why, why did we even put this So this Like, I mean, I mean, maybe put like a garnish on it. Maybe an umbrella. Yeah. Well, and Kentucky You can just add a SRI of Mint. It'd be Yeah. Well, we talked about it on the ROTD episode and it's how it's like a convenience factor. Yeah. But I mean, hey, where do you find this? You know, I mean that, if that's 40 proof, that's one of the, or sorry, 40% alcohol. That's the smoothest, 40% I've ever taste. It's pretty also, It's also 40 bucks. I mean, I think it's like 36 only now though. Oh, okay. 32 bucks. for this. That's af It's after tax and everything. 32 bucks. 80 proof bourbon tasting like this at 32 bucks. Like I, I don't know what you can beat that. Yeah, so we talk about like the next big thing that nobody's talking about. I kind of feel like people are starting to talk about this already. There's a lot of distilleries. Honestly. You could go to the RTD section and you will see. Like everything. not just Yeah. Represented by pretty much every distillery in Kentucky. You know, I've seen Old Forester have stuff up there. Um, Woodford's got some stuff up there Minton loops. Yeah. going all the way back to when they were first developed. Uh, Jack Daniels was putting out their like jack and coat cocktails in a They got, they stuff. Didn't early times do, like the original mint julip was in like, uh, wasn't that like the first one? It was like a mint julip, but it was in an early times bottle and just like, I don't they didn't, if they Didn't make it RTD like that. What they did is have an early times bottle with like a little bit of like um, simple syrup maybe flavored On the side and then also like a recipe for it or something. Okay. Mm-hmm. Maybe A glass. mix it. Yeah. Yeah. But it was, I mean, I know I've seen those before. I used to work in a liquor store in college and a lot of times during like seasonal. events. They would actually put like a little neck tags on, with like side shots or like little things to do. So it's pretty cool. Um, I, I, so, but I, I feel like they're, they're, they've come a long for sure. I remember getting, uh, I can't remember. I got an early one when they first started coming out. It wasn't like the Jack and Coke, but it was something like that were shit. It was shit. And they, but here's the thing, boss mom, it was such like a, whatever it was, it was such a simple concoction. It's like one of those things like. How you gonna fuck this Mess that up. And then they mess it up. And I'm like, why would I spend money on this? But now they're doing this, like I'm here for this. Like, okay, let's, if we can, if we can actually make RTD drinks great. Like I think that is a great step for distillers. And the thing is bourbon kind of is on the decline. We talked about this in our last episode. debatable. Yeah, and Rt d drinks are on the rise. So naturally, if you want to kind of like stay afloat or you want to stay up with the trends, you're just, you're going to embrace that. So this is a natural step. This is normal, but I feel like people are talking about it. There's, it. it's also, it's also clear. So a lot of times you think with adjuncts or something added to make a cocktail, RTD, you have a glass bottle there and there's no haze in that. Like, I don't know what magic they pulled here, but but, oh, I see what you're learn, You know, what I, mean? I was like, that's not clear. This Right? Well, but I mean there's, there's no haze to it. yeah. I got you. If You look at like a mixed drink or something. There's like haze to the, bottom. yeah. The bottom pour tastes different than the top pour. Well, honestly, for me, I'm not really a. Pre-made cocktail drinker. Mm-hmm. I actually tend, I'm one of those people I tend to shy away just 'cause they're normally not You wanna make what you want And I am definitely one of those people who would rather drink straight bourbon or beer. Right. As opposed to having a cocktail. Especially just 'cause I don't feel like cocktails are really for me. With that being said, this is amazing. Like It's, it's a different level of good and not only is it good, like it's, it's palatable. It's, it's, it's. You want to go back to it every single time? Like there, it's not too much. It's Not overly hot. put it on a disclaimer. We are sponsored by NSDB. We are not sponsored by Green River. Okay. Yeah. but we like Green River. So, you this is, I mean, this is legitimate. Like it's you across the board. This thank you. Never say die for sponsoring Yeah. wow. Wow. Like, So besides RTDs and stuff, Matt, what, what else do you think is kind of coming up? the thing. So there was an earlier episode, you and I were talking about this. You brought it up organically. clearly. I And you don't remember No, I remember what was talking about. I don't want, don't ask me to say it. I want you to say Yeah. But something that's uh, in is been kind of an interesting pivot that I think some breweries, especially the legacy breweries, distill distilleries are exploring, is incorporating terroir into their product now. Um, for those, for those Kentucky folks who don't know what the, that is, terroir is essentially, um, it's really popular. In, uh, wine culture. So the idea is that like when you taste that beverage or that food or whatever you're tasting, you're tasting the land that it came from, the, the area that it grew up in. When it comes to wine, it comes to grapes. Um, the, the, you know, the, the soil, uh, composition that it grew out of, there's gonna be minerals in there. There's gonna be. Fucking pesticides. Seriously, like anything that's in there that is part of the terroir and that's what you're experiencing. So when you try product A and you try product B, they use both, use the same ingredients, quote unquote, but they came from different areas. That difference. And their taste and their palate is due to the terroir. And there are distilleries that are exploring this now, especially the big ones. They're growing their own corn, they're growing their own, uh, barley. They're uh, they're like taking control of the The supply chain. Their supply line, yeah. Yeah. But in doing so, they, they actually have a say in like how their ingredients are made and that, and like how it contributes to their product. Where are they? Planting this stuff. So I think, I think a lot of it you see bigger distilleries doing it? I think some of the bigger distilleries are starting into it. It's mainly your smaller ones. Right now they're doing it. like your Craft distilleries. But when you think big, we'll start there. So Heaven Hill, we have the grain, the glass. We've actually done episode in the past. featured it, the Rye, it's, it's, they have a rye and a bourbon and then a finished Bourbon, I believe could be wrong on that one, but it's a grain of glass. So what Heaven Hill has done a big distillery. They've partnered with local farmers. So they have their grains that are grown there, so they're whatever, you know, rye or whatever they're using. Mm-hmm. They'll have that grown there and then shipped to them. So it's one supplier from one source now. Heaven Hills located in Kentucky. I could be wrong on this, but I think they're sourced for their, for the grain of glass Rye was actually not in Kentucky.'cause They couldn't grow enough of it. Right. But it was like it was still in the United States. Maybe it was Omaha or something. You know, it's Nebraska or Arkansas, whatever. So you look at that and they're shipping it into 'em, but it's one source and they're actually looking at that every, every season. They're going to like, you know, theoretically get a different crop and then tell the difference. Right. Okay. So we're looking to that and, and I and the, I think the important caveat there is that they have. More or less, they have control over it. It's not their product directly, but when you have a legacy brand like that, you have the, the deep pockets in order to control that. You said some of the smaller distill distilleries are Yeah, so some of the crafts. So we actually had a, an episode, uh, recently with Jordan, our friend. He brought one of those 15 stars. bourbons in, um, I think it was a bourbon, but it's like heirloom corn variety. Yeah, yeah, yeah, So it's like different varieties Of corn that they used just for that bourbon. It tasted, It tasted really good. Like it was clearly a different Oh yeah. Like if you poured a, a Jim Beam or Jack Daniels, or even like a Heaven Hill product or four roses? you pour that side by side, you would taste the difference in this. Yeah. Good or bad. It's, But here's the difference between that and Heaven Hill doing it is that 15 stars is more or less at the mercy of their supplier, heaven Hill. Could fucking buy their supplier if they want to, more or less. Do you see what I'm saying? So if, if 15 stars, a supplier is like, we're, we're out of this or somebody else, heaven Hill wants to buy this, you can't have it. They're outta luck. They're dabbling in quote unquote terroir, and they're trying to focus on, you know, where their ingredients are coming from. But really, honestly, they're just focusing on the ingredients, not terroir. Yeah. Well, terroir is, in my opinion, it's deeper. It goes into actually having control of your supply chain. Well, and to what you're saying too, like the, the larger versus some of the crafts. With the trend in bourbon, how we've had some distilleries that have been shutting down for a variety of, you know, before they even open it. It's interesting to see how that's gonna play out because they're sort of putting their, I guess, all their eggs in one basket Yeah. To say, Hey, like, we're gonna try to do it this way because we think it's a cool way to do it. And you know, I mean, hopefully it pays off because I think that more bourbon is, is better. Right. Um, especially if they're doing something cool and unique. Yeah. Um, but it's, it'll be interesting to see how that kind of plays out because. Is there gonna be enough money there for the, the demand for the product? You know, then you got, it's aging. It's gonna take years to get that stuff to, to market, you know, we talked about this in other episodes, but I think it's a big dog. Eat little dog. Yep. You know what I mean? Like Right now it's like all these smaller distillers, actually the middle ones, the ones that are coming up and wanting to be the big guys. Yep. But you, you timed it horrible. with the market. Couldn't have timed it worse. You're screwed. So either going bankrupt. or You're gonna sell pennies on a dollar to, the the one of the big And, and, Yeah. So what you're seeing right now is, uh, MGP has bought a lot of those people. So I don't know how deep their pockets are. I assume pretty deep. But they're got, they gotta hit a actually a good question. Like, I wonder how deep MGP I mean, they bought Penelope, they bought Lux Road, They I think they got Green River. Don't quote me on that I should have looked it up. But they're buying a the most part, they're like the behind the scenes guys. They're all behind the scenes. They're the lab rats. If you think about they're buying out people. Yeah. That's kind of nuts But they're also producing single barrels for a lot of these brands that actually don't make their own the NDPs. Absolutely. Yeah. Yeah. Yeah. It makes sense. So, So a lot of that, and then you look at other terroir I know we talked about this, it's not exactly the same, but a lot of your legacy distilleries, like your Jack Daniels and Jim Beam, whoever, they're actually aging their product in different locations. Like a Wild Turkey. Yeah. So it's like different Rick houses. So you have a Camp Nelson, you know it's Camp Nelson f. It's This warehouse camp Nelson B. Yes. yeah. What was that three bottle set that we did? The small bottles, um Oh yeah. The, the cool little box. Yeah. And that's exactly what they were doing. Yeah. Um, that was Jim Beam. That was actually Jim. Beam, the Harden's Creek. maybe the little thing, I think is what it was. Yeah. that's exactly what they did. they did. So they aged it in different places in Kentucky. Yeah. And honestly, it tastes totally difference. Difference. Yeah. It's same ingredients. It's differe that you that because, uh, a lot of, whenever I've heard the term terroir, it's normally come from chefs. Talking about normally things called, uh, truffles. Yeah. Normally. Yeah. Uh, because whether a fungus grown in dirt, mushroom, same thing. Uh, you pick up different ter off from the dirt that they're grown in. Uh, same thing with certain, uh, a lot of forging is mainly the thing that I've picked that up from, but it's also really cool doing fermentations. Mm-hmm. Uh, why I do fermentations with chilies, uh, I've Stinky tofu, I'm assuming you've both heard of. is a fermentation process. I'm actually that's actually, that's actually Matt's nickname. Okay. That's a I, I, I nodded. Like I should know what that is. I have no idea what that is So I'm I'm honestly sort of surprised considering you all had the uh, thousand year old shark. Yeah. Matt, you suck. you know, you all did, the thousand year old shark. or not Icelandic shark. The Icelandic shark. A ha Carl Carl, yes. Ha Carl Hot. Carl. Not hot Carl, but Carl. So there's Ha Carl, which is the Icelandic shark. There is lu. Fisk, Which is a, he's, I like him. I like him. It's, It's a slow cooked, uh, a slow cooked fermented cod that is, uh, cooked in butter. uh, I've heard it tastes like bleach and has the texture of Vaseline. Oh, Sounds good. Sounds really good. Texture of Vaseline. Yeah. Vaseline. uh, That's a quick shot. You and Drew should do. I, I won't be in it, but I, but The reason I say to wall is because, uh, normally you tend to have things from their environment. Yeah. And it's one of the reasons I tell people not to stray away from trying something you're uncomfortable with and that doesn't matter what it is. I grew up eating oxtails pig's, feet, Chitlins. Yeah. I've had bugs. I've had anything. You can think of we have too. Uh, I mean all of it. Absolutely. I've had mealworms crickets. like I'm, I'm here for it. Scorpion on a couple occasions. But I highly recommend trying anything that you're prompted to As long as it won't kill you. Sometimes it might, but you know. it's still worth Trying, depending on what it is. Uh, but it's, it, you're assembling not only the, rewa of where that item came from, but a culture. Yeah. You're getting a true sort of time travel back in time, and every time you pour a bourbon from something like that, you're stepping into that time zone, into that, that small little moment in history where that from. And, and I guess to that point, for the bourbon, like will they tell you on the label where that stuff comes from? grain, to glass to from a marketing perspective, they should. Absolutely. They actually have like videos on their website when it came out showing you like meeting the growers. Right. So yes, meeting these guys. It was very cool. Yes. It's actually, when they rolled that out And Honestly, the price has come down now, so it's like a sub a hundred dollars for those bottles. If you look at like the time and effort they put into that with the small batch, small batch, they're doing, I think one of those bottles just won an award for something. But I I'm sure it have been like I'm sure it did. But if you look at like varietal, so like heirloom stuff. Two things come to mind with me. Tomato heirloom, tomatoes, and then corn. Corn. What's that? Now? doesn't like tomatoes. I love tomatoes. Oh, I do too. I'm sorry man. Big Cherokee, purple. I mean, I'm only here baby, but oh Lord. You look at that. So you look at corn is probably the most influ influenced by that heirloom variety. It's not necessarily where you grow it, but you have different, different levels of corn. You'll have the purple corn. Yep. The sweet corn, the whatever. I mean, it's, it's fantastic when you get that You're right. So here's a question I I'm just stop there. I'm right you, Pierre. Um, let's say you take, you take a tomato and you grow it in, you know, like area A, and then you take a tomato and you grow it in area B. Absolutely. Completely different conditions, right? Um, different types of soil, but it's the same basic, like genetic process, right? The seed is the same. The seed is the same. Yeah. It's growing. It's using sunlight, it's using water. It's called using, you know, involving chlorophyll. More like bofill. Like what kind of discrepancy? C six, H 1206. I know. Yeah. Like, like the, the difference that you get in those, like you tell me what kind of difference am I seeing in this tomato? Between this tomato, is it like, is it like this? I mean, or is it like this? Huge. Okay, so if you, I feel like, yeah, if you grew a tomato here, yeah. You would have what we always call, uh, for, like me and him classify as this, uh, sort of like classic Kentucky tomato award. It's like a big juicy, not bitter whatsoever. Really smooth. really fresh, Really bright. Not meal mealy. They're not meaty. mealy, whatever. Mealy. yes, that's, a, they're meaty, but not mealy, which is a perfect example of uh, perfect Kentucky tomato. They're, I mean, great. Like, oh, He said I was perfect. I think He was perfect. He is perfect always. I mean, I don't, I, I've never found a fault yet. So I want little angel wings behind me right now, max. but I mean, just like having uh, I I guess if you are a true tomato lover, shout out West Six.'cause they have a tomato thing going on. Oh, shit. Uh, but if, uh, if you were a true tomato lover. maybe salt, not even pepper. I'm a salt and pepper guy. but That's just me. But I feel like if you had a tomato. Here as opposed to something as simple as having a tomato grown in Paris, Kentucky. Sure. It is different. It is different? How different Is it Different enough for you to go to Paris, Kentucky to grow tomatoes? I think you know difference. to eat Those tomatoes. Yeah. I've had I've had tomatoes grown here in my own backyard. Amazing. I've had to tomatoes grown in Paris, Kentucky. A Four. in one sitting. Yeah. Like I was eating chicken wings. That's not something you eat raw tomatoes with. I ate four of 'em. Tell Like, I mean, just salt and pepper, just like couldn't stop. Stupid made tomato juice every day. To tie it back to bourbon though, I think you ask about what's the difference between different places are is it's a noticeable flavor. Differe It is. You Remember, how do you think bourbon would taste in a tornado? Remember that one? Am I just like throwing bourbon in tornadoes they somebody, it as it like comes swirling around? What about a, what about a sharknato? Ooh. Can you do sharknato could do shorten If there's really one. So they, somebody did this not intentionally Is Buffalo Trace? Yeah, So you had the tornado survivor. um, They almost threw all that out, didn't They did. They, so here's what they did though. Remember my favorite warehouse? You remember? Yeah, Warehouse. X Yeah, that's at buffalo trace. So what they have there, they try to recreate the conditions of that tornado that caused the, the catastrophe. Yeah. So they have like open air in part of that to like age barrels in to see what it does. Mm-hmm. They're doing tons. Of experiments there. Buffalo Trace, if you're watching, I would love to come and tour that. I don't think anybody tour Warehouse X, but your boy would come. I, pro. I'd be This whole segment is a sales pitch. It is. It is. it is. I'll pay You like 20 bucks? to give you a little four bourbon. Come on, I got $4. I think I can throw But we talked about Heaven Hill doing the green and glass Buffalo Trace is looking at that stuff. They just haven't put anything out yet to my knowledge. They might have something out. Correct. This give us comment if they did. Dude, like looking at the way Buffalo Trace is expanding, like, I, I just drive, I drive not even completed yet. Yeah. I drive around central Kentucky a lot, um, for my work. And like, there'll be like plots of land to where they've just like leveled acres and it's always like interesting to be like, me and you drive around sometimes you're like, oh, I wonder what's going up there. Yeah. So I'll Google it, you know, and I'll pull all my maps and it's like, oh, Buffalo Trace owns this. It's like, good Lord out, Rick House. rick Well, yeah. Or whatever they're doing. But who's to say that they're not like dabbling in, in Well, they, they are, they're doing small, bad stuff like that in warehouse X. Like they're, they're literally doing different yeast strains, cold, hot, you know, storage, what it does. Sure. Air conditions, whatever. I mean, I feel like that's the same thing with wine when you age wine on, On boats over overseas to try to get, you know, Jefferson's did. it. Yeah. Jefferson's To try to get different, aged on boats too. I mean, That's. the thing, it's like you're trying to get Different things from the environment you had, the, the Black and bourbon. It was like, uh, in barrels listening Metallica bourbon Yeah. Right. just blast of Metallica. Everybody's like, how'd that work? I'm like, it's knocking the shit outta the bourbon. Like you got big speakers next to it, it's actually gonna, you know?'cause it spanned to contract. Yeah, So it could work. Well, speaking of RTDs Drew, would you pass us one of these? other things to try? Yeah. Sorry, I'm trying, to, I'm trying to drink a little more. to drink a little more. That's okay. So we just had a rye tie. Um, I I love that Yeah. So these are the tip top. My ties. Okay, so we've got a few of these. Um, cutest can I've ever seen. It is, it is very cute. there's a three pack because I drank one of the other ones. Uh, 52 proof. So 12 proof higher than Yes. Um, and when I, uh, when I drank this, obviously you'll notice there's a, a color difference. Um, yeah, I sort of, what's whatever. Um, we shook slightly the, my, I didn't, I drank it. Um, not cold. Yeah. It, it hadn't had time to kind of get cold yet. Yeah. And it kind of punched me in the throat and I was like, I was not expecting that. Yeah, I, Um, it's pretty good though. I'm gonna pass that over. Pass that over. pour, pour it all on that. We'll just switch it back and forth if you want some ice in there. um, yeah, so again, interesting. So, um. My cousin's husband, uh, once again, um, gave us these, these are made with rum lime au and ous out, and, orge Orge. Thanks, cousin's, husband. Yeah. Food doesn't love a good, or Totally different than the the rye tie, but again, you're looking at bourbon versus what's, what's the alcohol in this Rum. Rum based. Yeah. Yeah. So it's traditional, you know, my tie. Right. I think of that like a tiki drink, right? Absolutely. Good. It's my bad decision. It's very good. Yeah, yeah. RTDs are, I, I I feel like this is bigger than I kind of thought. Uh, we talked about in our RTD episode. It's just like COVID really kind of spread this on and it was garbage in the beginning, but I feel like they've come a long way. So Bourbon, embracing the RTDs, I'm down for it. As long as they can keep doing stuff like Green River's doing, Yeah. I think Terre Wall is, is really gonna be something that they can embrace. The thing about Terre Wall is that. It is very legacy friendly. Oh, you're limitless too. if you Think about that. Yeah. I mean, literally you're limitless. You can, you can go, like Pierre said, you know, 30, 30 miles from here in, in Paris, Kentucky. The tomatoes, taste different, right. Yes, sir. I'm sure bourbon age is different, Like I'm sure things taste different. What about grain? grown there? I mean, it's honestly no different than my hot sauce. The same thing where it's a fermentation, you know, even, corn. Like seriously every aspect of All of that stuff. I think corn would be the most I mean if you think about it there's so many varieties of that. Um, are you all familiar With corn smut. Yes I am. Yeah, the fungus. Magazine. I've heard a penthouse. I've heard a penthouse. I dunno, Corn smut. It's like this girl I dated in college. Like we in college. I know, right? we didn't last. I We're Have they shut those Down. in Kentucky? I know, I know. We're gonna have a little history lesson. real quick. Corn smut as Matt knows. that called the lion's den? Is that on 75 is a, is a black corn fungus. Uh, grows on corn naturally. Uh, and it is actually considered a delicacy. in Mexico. Oh, I've seen, this. yes. I've seen it online. So they, I've seen a couple people actually turn. Yeah. It's really, really weird. Apparently it tastes like a, Like che. Is that the Yes. And it tastes like a slightly nuttier, uh, maze, a slightly nuttier corn. Uh, but apparently it, it has really good properties and use for tequila. Okay. And things like that. I think We looked at that one time for first time. So I've heard of people, I, either it was tequila or it was, uh, uh, corn. whiskey. Okay. It was one or the other, but I remember it being, uh, a significant product or a significant ingredient in that product. and it was pretty high salt. good. It was very highly salt after. So, Yeah. Interesting. I like to put some smut in my bourbon. I mean, a hundred percent. But that would be cool. I think you, I think it should be law. that You have to have SUD in your bourbon. Yeah, Bourbon. Yeah. Yeah. We're gonna start a brand. It's gonna be called Smud bebs Drake, Asian, that warehouse X. Bourbon. Let's get Sty. Bourbon. Let's get S Muddy. Yeah. Only made with the best fungus. a smut SMU from my girlfriend in college. That'll be aged at the Lions. Did 75 i I'm And Corbin Exit? Yeah. Exit 43. Yeah. Corn s yeah. corn smut. Mention arsenic culture 69 and you'll get a 20% discount on, uh, they'll make you pay or they might make you, they might kick you out, honestly. Yeah. Check out our gift shop. Yeah. don't mention me. I didn't have Yeah. Sound off in the comments. Uh, what, what you think is coming up from bourbon. Something is going to, uh, we're, it's gonna be around forever. Is it dead? No, It is. yeah, it is. maybe, I think part of it is, but yeah, but like, it's, it's, it's still not going any It is still gonna It's, it's gonna fluctuate and, uh, I think terroir is gonna be a big deal. I agree. I think it is. So yeah. For more arsenic culture, you can check us out on all the socials we are at Arsenic culture. like and subscribe on YouTube. And we'll see you on the next peace.