Arsenic Culture

Kill The Lights Stout (2025): Xül’s Beer Fest Exclusive | Review

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Xül Brewing doesn’t do boring, and their 2025 Kill The Lights Stout proves it.

In this Arsenic Culture review, Matt, Jason, and Drew review Xül’s latest imperial stout release and talk about the brewery’s own Kill The Lights Beer Fest in Knoxville. From the beer’s intense flavor to the event’s over-the-top vibe, this one captures everything that makes Xül one of the wildest breweries in Tennessee.

#XulBeer #KillTheLights #ArsenicCulture


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Jason:

They bought the place next door to 'em. It had a nice bathroom.

Matt:

Really nice. bathrooms. Went outta my way to write a Google and Yelp review and talk about how nice. their

Jason:

bathroom. Yeah, the beer, eh, the bathroom. Very nice. back to Arsenic culture. I, I'm Jason,

Matt:

I'm Matthew.

Drew:

I'm Drew,

Jason:

and Drew's got a knife

Matt:

There's a lot, there's a lot going on. right

Jason:

We don't know what's going on, but. We are here for another bottle review. This time though, it's not bourbon, we're actually going to beer and we're gonna be talking about Kill the Lights, beer Fest from Zoo

Matt:

which we just went to. Yeah.

Jason:

We did, yeah.

Drew:

My first time going. Thank you. guys for, Yeah.

Jason:

Yeah, man. I think it was our third,

Matt:

Third. Yeah. We missed Last year's and good lord, this wax is thick. But yeah, we

Jason:

very thick. Yeah, I think it's like too hard. The wax is like too hard on that bottle. It's like usually a little softer. So anyway, um, this is the red wax kill the lights bottle from the festival. We did. You don't get it with your, your purchase of a ticket this year, which was fine, but you could buy it there at the, the brewery. No problem getting a bottle. You 1 0 1. So this one was 27 bucks. It is a blend of barrel aged and non-BAR aged stouts.

Matt:

Interesting. No adjuncts, Right.

Jason:

Well, there are, oh,

Matt:

oh, okay. Proceed.

Jason:

the barrel age part was aged in Buffalo trace barrels for 14 months. Okay. And of course, the non-BAR wage part is just like fresh stout. Right. Um, the blend after that with the, they blend it with the barrel age, with the non-BAR aged. They condition it on raw and toasted coconut, Madagascar, vanilla beans, and maple granola.

Drew:

Ooh, that sounds good.

Matt:

that Sounds good. That sounds

Jason:

We actually tried this when we

Matt:

just happened by the way. the tab came off. This is gonna be a fun

Jason:

Well, good luck getting that one off.

Matt:

Okay.

Jason:

Okay, I'll send this down to you. Alright,

Matt:

Alright,

Jason:

so when we had on draft down there, it was a little bit cold, I felt like, and we didn't, we had like every pour they had offered, so we were trying a lot of different shit. Yeah. Um, I think the, the consensus then when it was, it was pretty good. So banks just try to have a bottle. I think a lot of times, um, draft versus bottle pour can be a lot

Matt:

It can be very drastically

Jason:

can, it can. So the price on this, let's talk a little bit of that. 27 bucks. Um, so kind of in line, if you put this into a seven 50 format, it would be. Probably $50 45, which is about same price, like side project kind of stuff. There's 114 ratings on untapped,

Matt:

that's low.

Jason:

It's averaging a 4.36, which is also A little low.

Matt:

it. It's, It sounds high, but considering what it is, it's probably lower than, it should be.

Jason:

well, generally when you see the first few ratings, like under 200, actually under probably 2 50, 300 ratings. Right. It's spiked. You see people that are really like loyal to the brand or something, and that's, that's where you go.

Drew:

you say spike ratings. spike Oh, spike. not.

Jason:

or

Drew:

I was like, spite. I

Matt:

I'm gonna give this A five

Jason:

them guys. Screw them guys. So Zul at Knoxville, Tennessee. Um, do you know what zoo is Drew? What, what it means the word,

Drew:

not what it means. Come on.

Jason:

on. You gotta have gas.

Matt:

It's a pop culture. Reference.

Jason:

Is it?

Drew:

from Ghostbusters. Okay. Yeah,

Jason:

that's true. It's, it's different though. You got anything else, Matt?

Matt:

different. Um, no, that's honestly, that's kind of where I, I thought they got it from and they have that whole spooky kind

Jason:

it they do,

Matt:

uh, thing going on. with it. I looked at your shirt I almost thought you had a little

Jason:

Yeah. No, I don't. It's evil. Dead too. I think it is, but um, zoos, it's a sumerian adjective for both great and evil. Okay,

Matt:

Okay.

Jason:

there you go.

Drew:

So

Matt:

Is it really?

Drew:

Interesting.

Jason:

no, I just, I didn't make that

Matt:

I feel like you just made that up. You're

Jason:

I might have just made it up. I don't know. No, no. I looked it up. I looked it up. So they, they've been around for five years total. They opened in 2020. Um, Brad West, who's probably the face, the brewery, I

Matt:

Right. That's the guy We met at

Jason:

at eight State the beer fest. It's

Matt:

That was really cool.

Jason:

Bentley Blackshear, who was their head brewer, who is honestly. I don't think he's with him anymore. I think he's left. Um, there's not a lot of information online about that. So it's Brad, it was Bentley and then Tara Thacker. Um, I don't really know what everybody's role is, um, but Tara Thacker, it looks like her husband is another owner. So I'm assuming Tara, her husband and Brad probably bought out Bentley for some reason or whatever. Gotcha. And then they have a new head brewer at this point.

Matt:

Zoo Brewing is making moves though.

Jason:

though. Yeah, that's a great, great. You brought that up. So

Drew:

I almost, they actually bought, I almost wore my hat tonight. from the other place.

Jason:

They actually bought a second tap room outside of Knoxville. I can't remember the Hardin Valley. Okay. In 2023. Right. So they expanded there. It's a smaller one, and then they bought the place next door to 'em. Right. Remember that one? So it was like a little small brewery. It had a nice bathroom. Really nice

Matt:

We left Zul, we went to this other brewery. And I, I went outta my way to write a Google and Yelp review and talk about how nice their bathrooms were.

Jason:

the beer, eh, but the bathroom. Very nice. So Zula bought the space beside 'em, expanded the patio. They bought a space in Hardin Valley. Here's the one I didn't know about. They bought Fanatic Brewing in Knoxville. They finalized this in 2025. It expanded their brewing capacity by pretty much doubling it, at least. Wow. But the big one that we saw is they bought Southern grist. So that's outta Nashville,

Drew:

huge Yeah. I almost. wore my Southern grist hat tonight.

Jason:

I looked Southern Grist up and stuff. Southern Grist has those two spots still. One's huge production facility. Taproom outside of it.

Drew:

Is that Nations Nation?

Jason:

Uh, I don't know which one's which. Okay. But there's two. So then you have the one by the railroad tracks. That's the original location. Okay. I,

Drew:

Okay. Yeah, because I know the Nations is the one that has that. Um, there's like a silo that's like, a Hundred yards. away. Okay. That's nations. Okay. Yeah, that's Nations

Jason:

is a nice one with a production facility. Okay. Right. And then the other one's by the railroad tracks down there. Yeah. Just in that one. Um, so here's the thing though. I looked at this, I tried to look up capacity online. You cannot really figure this out. So it showed, here's what this told me. They said Southern Grid last year made 10,000 barrels. There's no way. That's right.

Matt:

Why?

Jason:

Oh, I think they made more than that. Right. I agree. Because they, they, this showed the whole state of Nashville huge outta state too. Like

Matt:

they, and they, they, they pushed really hard. like they expanded probably too fast.

Jason:

They expanded a little too fast. Probably their quality never caught up. They used to have great quality at Southern gr.

Matt:

It was actually really good stuff. It,

Jason:

their stouts never could catch on in my, in, in my opinion. Um, not factual on this. I don't hate Southern gr. I like 'em a lot. Uh, I think one of the guys, his wife was from Lexington. He'd be here Black Friday. Pretty cool dude,

Matt:

Yeah.

Jason:

but, uh, been to Southern grass many times, but with Zul buying them, no matter what the numbers say. They've essentially quadrupled their capacity in the past five years.

Matt:

Zoo has. has, right? Yeah.

Jason:

I mean, they're ready to take on whatever, which is maybe a little nerve wracking.

Matt:

Yeah. We're

Drew:

well considering how much we like Zul, you know.

Jason:

Oh, thanks

Matt:

Yeah. And it, But it's an interesting, uh, perspective because beer for the most part has really declined craft beer. has is lost its luster, and you see breweries like, uh, southern GR that for all intents and purposes. On a five point scale, they were probably a 3, 7, 5, maybe pushing four. Good stuff. Yeah. You know, um, probably not going to, you know, be ever devoted. Best brewery in the country, but decent stuff. But they were pushing it like they were a 4.5

Jason:

They had some really good, they had a few really good IPAs. Not all of them. Yeah. But there were a few, they had an anniversary one.

Matt:

they, they pushed that pastry sour thing really hard. That

Jason:

next thing too. So if you look at them, they kind of mirror zul. Yeah. Right. I mean, Zul has some pretty good IPAs.

Matt:

Yeah.

Jason:

The best one we had this weekend when we went down there is probably the triple, which I'm usually not a fan of triple at all. And my, actually, my wife had one last night. She goes, this is great. And I'm like, I know, right? It's triple. But they have that. And then Z's flagship, no matter what they do, is the PBJ. Yeah, which Southern Grist pushed those sours? So Zul has that, you know, seltzer based and then Southern grist. I don't know what their base is. Maybe, maybe seltzer, maybe beer. I don't know. Um, Zul has surpassed them for that. But I would say IPA Z's a little bit better overall, for sure. Their sours are better now. Stouts, Southern grass never progressed to where I thought they could be. Some of the early stouts were pretty good, but they never could get 'em above. 10 point a 5%. I, I know it's a Nashville law or Tennessee law, whatever,

Matt:

think it had anything to do with it. Like the The body. wasn't, The body wasn't there either I thought, this, I thought Southern grist hops were probably my favorite out of what they had. Some of those sours, the pastry sours that were kind of sweet, kind of decadent. Um. They lacked body too.

Drew:

did. They were thin. They were, thin. It was like not Strawberry Hill, There was

Jason:

No, they had Strawberry

Matt:

had the whole Hill. They had the

Jason:

Hill, the Hill

Drew:

Yeah, Okay. yeah,

Matt:

All the hills. They were all just, kind of like.

Jason:

Boone's Farm,

Drew:

That, that's, that's what I was like, wait a minute, am I getting that wrong. Yeah.

Matt:

Um, they were all just kinda like, eh, okay. But there, There were, there weren't any to where I was like, I'm gonna buy this every time I see it, or I'm gonna keep a, a steady stock of it. I never got that. And like the pp and j series from Zoo, is that. It is that, again, we talked about this before. I don't know what it's made out of. It could be 100% artificial flavor for all we know, but honestly dude, it's just good. And then like the stouts, they like the body. I think for me, the southern grist hops were probably my favorite thing that they did. It just still, it was never top tier. It was just, it was, it was right up there. It was good, but they pushed it like it was top tier stuff. and I think maybe they got a little too big for their britches. I don't know. It kind of sucks. I Feel bad for 'em. I really do.

Jason:

I feel bad for him. I think, I think Zul is a, is probably the best person that could have taken him over. But I worry, I know we're not talking about the beer necessarily right now, but I worry that man, you, you've quadrupled the size of your place in five years. I know if you're not growing, you're dying. I get that aspect, but I worry about'em because you've gotta put out this pb and J in distro and you gotta go at least regional, if not national. Yeah. And I don't

Matt:

Honestly, I, hope we see it here. that that

Drew:

would be, yeah. I mean, that would be incredible.

Matt:

Yeah. This might be controversial. I actually don't care for zoo's hops as much as you all do, but I would, I would kill to have that PPJ on our shelves.

Drew:

Yeah.

Jason:

Oh, and all the variants, I mean, all the variants have been at least solid, right? Like they're not been bad.

Matt:

there's not been a variant that's been under a four, out of five for me. Period. So

Jason:

So we'll keep talking about this, but what do you think about the beer? So here, let me give you a little, did you try it? I did. So it's rated at 10.1% a BV, but we talked to a guy in line, don't know how true this is, but he seemed like he knew what he was

Drew:

He seemed like he, knew what he was talking about, so

Jason:

so they're

Drew:

Tennessee too? Yeah,

Jason:

he is from Tennessee. They're saying that Tennessee still has a a BV cap of like, you can't be above 10.1 to be like beer down there. Now I don't know if that's true. It

Matt:

So it's re it would have to be reclassified as, um,

Jason:

But if you, but the reason it makes me think there might be a little validity to that is Bourbon County. If you remember several years ago when Bourbon County went to the taller bottles in Tennessee, they had to do a special bottling that was lower A BV. No, I think we'd all agree.

Matt:

Remember this? when did this happen?

Jason:

probably, when was that? 20 God, 2015. Maybe it was the first year they did it.

Matt:

Oh, you're okay. It was, You're talking about when they just, reformatted they

Jason:

to, from the 12 ounce bottles of regular

Matt:

the weird

Jason:

15.9. Yeah. So Tennessee had a special shipment, maybe some of these two of, uh, lower a BV stout, which honestly they probably just made new label. Right. I mean, who's gonna check

Matt:

Who's gonna check it? Yeah.

Drew:

Well, and also. how Do you run that down to 10.1 without tarnishing the, flavor of the pro? Yeah.

Jason:

flavor. So the 10.1 untapped for this one, it might not be 10.1. That's the reason I say that. So what do you think about the, uh, the beer?

Matt:

We talk about the body on the Southern grid. stouts, And this is exactly what they could not. achieve. You take that first sip and. it's warm, not warm in a, a, a hot alcohol way. But it's almost just like, it's like getting that first brownie as soon as you take the batch outta the oven. Um, and

Drew:

corner

Matt:

like, Yeah. well Yeah. This,

Jason:

want the middle, but

Drew:

Okay.

Matt:

tastes like the middle piece. to me. Like it's, it's still hot and it's like steaming. And then, and you you take that bite and it's like soft and chewy.

Jason:

It's also cellar temp. We did a good job with that.

Matt:

Yeah. Yeah. Like This is the body on. This is fantastic. It's, it's decadent. um, the nose on,

Jason:

think the body on this is about perfect. If you're looking for just the barrel aged out normal, like it's not, it's not sticky, sweet, thick as like a side project or whatever. It's not thin. It's right where you want to be.

Matt:

right. Where it needs to be. I

Jason:

Totes of glass a little, not too much. So what do you think about the flavor? I mean, you know, reading those adjuncts. I'm getting maple for sure.

Matt:

Gimme those adjuncts again. I apologize. I was trying to open

Jason:

No, you're good. Maple granola. Okay, I get that a hundred percent Madagascar, vanilla. Maybe a little vanilla.

Matt:

I can see the fucking granola. like

Jason:

then, yeah, and then, well, I think it's, it's coconut, so raw and toasted. Coconut. I think it's where we're seeing the oils on there and stuff too, so,

Matt:

um, One thing I will say before we dive head first into it, is, uh, never say die. Bourbon is actually a great bourbon. You should check them outta a liquor store near you. is, Uh, bourbon is partially aged at sea and seafaring vessels on the open sea. Uh, heading out to England. and

Drew:

many times can you say the word

Matt:

Sea. I dunno. I was trying, I was trying to shove as many.

Jason:

see how long he can. So,

Matt:

uh, but you check them out at a liquor store near, you're Always a good. poor. I appreciate those guys. uh, sponsoring our show. But, Um, the coconut on this, I. actually want more.

Jason:

I agree.

Matt:

it, it's not enough, but there is a lot of flavor there. I'm going back to the, the brownie analogy. This is a, a very dessert like beverage. Um, I'm, I'm not even getting a ton of maple. I'm getting a lot of like, kind of chocolate decadence in there. I'm getting a little bit of coconut in there, but I do think this is overall a very good. drink.

Jason:

makes me wonder, so you got, I think you got the first pour. Did you So I got the last, yeah,

Matt:

mine came out like, chunky.

Jason:

I wonder if my, like ours are different 'cause I get a lot, I get a ton of maple.

Matt:

Do you really? Okay.

Drew:

I do

Jason:

maple granola is number one for

Matt:

I get more coconut than anything and I'm wondering if I, I got a lot of the floaties on. there, but I still would want more.

Drew:

Yeah.

Jason:

I think the weird thing about this beer is, well it's not weird, it's different, right? So it's a blend of barrel raised and non-BAR age. Right. So it makes me wonder, I know why they did it. I mean, it's financial. Probably stretching your barrels for now until you can get more capacity. But I wonder what it would taste like if it was all barrel aced. I wonder what that would do to change it.

Matt:

I would, I would like to see more barrel quality in there, because when you get into a really heavy body like this or something that's bigger bodied um, It hides a lot of that barrel nuance that sometimes is welcome unless you age it for. Fucking three years. Um, did it say how long it was? aged? No, the barrel part.

Jason:

Oh, it did 14 months.

Matt:

14 months. Yeah. Yeah. I mean, like, unless you're agent it for years and years and years. A lot of this, a lot of the characteristics there are, gonna mask all that stuff that I would like to. see. pull out. I mean, unless you make it thinner. Yeah. I don't know what else you could

Jason:

I mean, I'm assuming they're trying to stretch it. I don't, I get it. I mean, you're, you're in the middle of that capacity change and all that stuff, but, and it could be the taste, maybe the barrel age wasn't that good. Yeah. I mean, if you did all barrel waste. Yeah. Um, what do you think Drew any tasting notes or anything?

Drew:

Yeah, I, I do like the, the maple. Um, again, the coconut for me is a little bit further down the line is like what I'm able to pick out. Yeah. Um, but. and like, like, A little, little vanilla. Um, yeah. I mean this is, this is, kind of what I want.

Jason:

Yeah.

Drew:

You know,

Jason:

I, I, from what I remember, I know we had a ton of different beers on draft. This is better. Yeah. I think we got a sample of every single beer there and we shared 'em, but I think this is better from the bottle than on draft that I remember. Yeah. Could be the temperature too, right?

Matt:

I actually don't have a lot. of Recollection from the one on draft.

Jason:

I actually rated them. But,

Matt:

did you really?

Jason:

I haven't used Untap that I'm just like going through it in a while. But yeah, it's, it's a little different. So let's talk about the beer fest itself, though. We haven't talked about

Matt:

Yeah, it, it kind of sucks. We actually recorded, uh, a couple episodes and we had a huge soiree. We had like eight fricking people on here. We did a whole Halloween theme everybody dressed up. And what we found out is eight people is way too many. Uh,

Jason:

It

Matt:

was, it was just. Seriously, like 30 minutes cross contamination of like people talking over each other. It was basically like a party horrible idea. It was fun though. Hate that we couldn't, uh, release it. But um, yeah, we did. We talked about, uh, the Zula Beer fest. We met, um, Jeff over there.

Jason:

over there. Mm-hmm. Mm-hmm. Our friend, our fan.

Matt:

fan. Yeah. First fan interaction that we had. That was really Cool. Yeah. Jeff. like, He's like, arsenic culture. You guys do the podcast. And we're like, hell yeah dude. And then we met, uh, I'm going to, I'm gonna try this. We got Dana. Kessler.

Jason:

Yes. Kessler. Remember Kessler

Matt:

and Mike. Who sat next to us in the VIP area, And Mike Very cool Mike was like, oh yeah, I think I might recognize you. And I was like, thanks, Mike. That's really nice. I

Drew:

we get that all the time.

Matt:

that. Yeah. I was like, oh yeah, sure. Uh, but those guys are really cool too. And

Jason:

I mean, Cheney, Tatum me look very similar. I mean, it really is. It's Yeah.

Matt:

they're actually the same person. Yeah. This is actually just his pen name, as Jason. Hale on on

Jason:

It'd be chanting Jason, hell is my, is my serial killer killer.

Matt:

The serial killer name Yeah. Now you can start killing people. Yeah.

Jason:

So beer fest wise, and we talked about in the last episode, we'll bring it back up since the episode's no longer there. But, um. I think the beer fest myself. I think it was a good time. A lot of good breweries. I mean, the, the beer tap list was insane. Yeah. There was not any, any, um, category wasn't well represented. The best IPAs, some of the best stouts, best BARTing wines, best fruited, sours, everything in the world. I mean, it was literally the only thing that was missing was like Canon. Yeah.

Drew:

Yeah.

Jason:

Everything else was, it was top tier. The only complaint I would have about it, some of the organization, not their fault necessarily, but. It's in a, it's in a baseball stadium and you're going, the lines were so big for each brewery and you're trying to walk through those lines at one point

Matt:

Yeah.

Drew:

it it was in the concourse. Right. And So that's, you've got, and it's a minor league stadium. So a limited

Jason:

Yeah, there's

Matt:

it would've been great if it was on the field. That would've been amazing.

Jason:

say the only way you could do that though is out of season. I don't know what their season runs,

Matt:

was literally a game getting

Drew:

it was a, but it was a soccer game.

Matt:

game. It was weird. Yeah,

Jason:

Oh, is that what it was?

Matt:

yeah, They were set up soccer. goals and stuff like that. Yeah. that would've been so cool. if it was Out in the open.

Jason:

Well, they talked about that. They addressed it online too, of like, Hey, we've learned some stuff from this one, and if we go back to this venue next year, we've got some things we already know we're gonna do, but we might go somewhere like they didn't say we're going back there. So

Matt:

honestly, you just need like a warehouse space. Like just just get a venue, just get a regular open venue.

Jason:

Yeah. But I mean, people there, I mean, they had a lot of people I

Matt:

know, but think about fab, like. It's just, uh, it, it a stadium. It's a stadium. But they're like inside like the venue area to where they do like conventions and

Jason:

Well, it fab. So, uh, in Chicago festival barrel age beers, there's three levels. You have the floor, you have the concourse, and you have outside. Right. Outside's the limit. It's like Goose Island and stuff. But Kill

Matt:

the lights is not that big. though.

Drew:

no,

Jason:

no. It's half the size, but still,

Matt:

yeah. If that,

Jason:

yeah.

Drew:

the, thing that I really enjoyed, I said one of the things besides the beer, but I, like, we had. I Ideal conditions. Mm-hmm. Like it was not really hot. It did get a little bit warm later in the day. Yeah. It was.

Matt:

our nap on the sofa.

Drew:

Yeah, but I mean, It was perfect. And so I honestly, I would actually prefer it to be outside than to be in a. not a warehouse, but you know, like a convention hall because it, it, that feels like cold to me. And I feel like if you can be outside and have like fresh air, and you know, like

Jason:

was nice case. It rained.

Drew:

Correct. So, it's like a mix.

Matt:

a valid point.

Jason:

shade because if it rained, it was outside. You're

Matt:

be screwed.

Jason:

luck. I mean, you know.

Drew:

Well, but if they could ba all they have to do is basically if they're gonna have that, um, that soccer game that they had there, which was a minor league, whatever it was, I don't know.

Jason:

Probably high school Do

Drew:

do it on and do

Matt:

middle school state tournament

Drew:

non

Matt:

Yeah. There's only four teams in the league.

Drew:

do it on and off day. like schedule that a year in advance and be like, Hey, like we're gonna have it here. but Let's do it out on the field.

Jason:

I think the key thing too, when they're doing it in the fall, you got UT football down there, so they're trying to schedule on a weekend where they're outta town. Right. And they did. Everybody came to Kentucky and they beat our ass, but, but yeah. Then we went down there and then we beat their ass down there. We beat their ass down there. But. Um, anyway, I, I think the beer festival overall was good. Great beers. So Matt, what would you rate this beer, this beer itself?

Matt:

I'm, I'm giving this a 4, 2, 5 plus. Uh, it's got the body, it's got flavor. I really would've liked to have seen a little bit more outta those adjuncts. But, Uh, for all intents and purposes, I mean, this is four and a quarter. And it's pushing four and a half because it is very well balanced and it's got a lot of flavor.

Jason:

What do you think, drew? Yeah,

Drew:

I know you don't do this, but. I'm gonna go 4, 3, 7, 5, because

Jason:

I can do it. Matt. Just gotta figure that shit.

Matt:

I just, like, My brain just started to like, twist. I'm like eh,

Drew:

I want it a little thicker. Like I just a little bit, and again, and where it comes out, I don't know if they can, however, but I just want it a little bit thicker, a little bit more viscous. Yeah. Um, but I think it's, I think it's really good.

Jason:

So I think it's better than what I had on draft than what I remember. I mean, barely remember that we had so many that day, but,

Matt:

that's why we barely remember it. Yeah. I,

Jason:

I, I check it in, but whatever. So I'm a 4, 2, 5. Um, I think draft I had, I give it a four. Um, if you take any bias out of it though, it's still a 4, 2, 5, like even, even reasonably, whatever is still 4, 2, 5. There's a lot of potential here, in my opinion. I think their barrel aging program, this is probably. Mm, top three barrel aged beer I've had from them. And this is not even all barrel age, right? So some of the membership balls I have are all barrel aged, and I picked up a couple new ones when we were there, so I'm anxious to try those. Maybe in the future we'll try another one on there.

Drew:

Do, do you think that if like lobbying them to change the laws in Tennessee would, that they could produce something that's Got a little bit more complexity, a little bit, you know, might get rated higher if they could allow that a, BV range To tick

Jason:

It makes me wonder though, like I, I wanna dig into that and see if it's actually like True. Yeah. I mean, I feel like that guy was telling us truth, but. It might not be.

Matt:

They have had some weird backward ass

Jason:

Oh yeah. There used to be separate buildings. You couldn't go in if it was over like 10%, you had to walk next door and in the liquor

Matt:

Yeah. Could

Jason:

get the same entrance, right. Yeah. You had to walk outside underneath the rain and just walk. Well, I'm like, hell, it's right there, you

Matt:

Yeah, Exactly.

Jason:

Um, I do think it could be better potentially if that's holding them back, but if you're that big, I think the state of Tennessee, like what are you doing? You got Jack Daniels down there. I mean, you got other. You got whiskey distillers. I mean, you have to get another license. You want some more taxes, great. But you gotta make it what the way you want it. Yeah. But great potential for sure. I wish 'em luck. I think the Southern gris thing is, is a huge, huge risk, but also could be huge reward. So thanks for watching guys. Hope you liked it. If you didn't, uh, just keep watching anyway and tell your friends you liked it and just lie to 'em. But, uh, please like and subscribe on all social medias, especially YouTube.