speaker-0 (00:00.458) If you love bourbon, if you love whiskey, you’re going to love these conversations. So make sure you subscribe to the bourbon lens starting now. Welcome back to another episode of the bourbon lens with your host Jake and Scott. And this week’s episode, we’re talking about chicken cock again. If you missed Thursday thoughts from a couple of weeks ago, check that out. See what’s happening with the coop. But we’ve got some more details on the new stuff happening. So sit back and buckle into the latest episode of the bourbon lens. We are joined by newly titled Will Woodington, and I’m going let him give his I think it’s director of brand engagement. think I got that right for all things chicken cocks. So Will, thanks for joining us. I think it’s third time guests. it’s rarefied air for, for bourbon lines territory. speaker-1 (00:42.744) Yeah, Jake Scott as always pleasure to see you guys and pleasure to be with you here Jake we we we saw each other not terribly long ago. I see you probably more often than I see my friends honestly these days but always great to see you consider you a friend. Let’s say that consider both of you friends but great to be back guys thanks for having me on. speaker-0 (01:04.429) Yeah. dude, we’re, we’re pumped about it because you know, we are at this point, we are a couple days away from the Kentucky bourbon festival tickets going on sale, which means we will be getting to spend some time with the most branded team and all of whiskey, which is the chicken cock team down at Kentucky bourbon festival. And I have to say you do bring the swag when you all show up. speaker-1 (01:31.512) We sure do. know, Jake, with a brand like Chicken Cock, there’s no way you can’t just make the most amazing merch possible with that brand name. is quite possibly the most marketable brand name of all time. speaker-0 (01:44.27) 100%. Well, man, thanks for spending some time with us. know you’ve been on the road and you’re sitting at home. So tell us a little bit about what the new title is and what you’re doing now versus what you were doing six months ago. speaker-1 (01:59.102) Yeah. So, you know, my focus really for the last three years, we’ll call it, was as the national brand ambassador for the Chicken Cock Whiskey brand. You know, what an amazing title that has been and what an incredible honor it’s been to get to represent this brand at such a high level. No matter what, you know, when we have boots on the ground and we’re traveling around and working activations and getting liquid to lips with people all over the country and doing all the great work that we do, right? We see a lot of great success with that. And, you know, we’re looking to scale essentially what I was bringing to the table, which is that consumer engagement piece that, you know, leading activations, really growing our on-premise, you know, bar and restaurant presence as well. That’s a big task ahead. And so hired on a whole team of brand engagement specialists. So it’s not just me anymore. I’m leading a team that’s scattered throughout the country. I’ve got somebody in South Carolina, somebody in Florida, somebody in Texas, and of course somebody in Kentucky. And that’s gonna be an amazing resource to not only get me in planes, hopefully a little bit less, but of course, most importantly, scale our message, scale the great story that we’re telling with the chicken cock brand and of course our great whiskey that we’re making every day. It’s super exciting, kind of just got rolling. It’s the first couple of months here, but having a lot of fun. building and working with this team. And again, it’s a great honor to represent the brand and even bigger right now. speaker-0 (03:27.126) Yeah. Now it seems like chicken cock is on its, on its way up. especially with all the things you all have going on. excited to see what the new expanded team will do. speaker-1 (03:38.946) Same, same, think they’re armed and ready to do great things. We have a lot of talent on the team and I’m excited for what this year has in store for us. speaker-0 (03:52.142) Definitely. So there’s a lot of things happening with the brand. think the big one that was released last week outside of the coupe, which again, go check that out. We did a whole episode on it. Go to Nulu and get your dungeon-esque experience down there with brand new featured cocktails right there in the heart of Nulu. We’ll be going from this old bottle design, which I have here on the rye whiskey, into your new bottle design that is on the weeded. I think Scott, have to agree with me. This is one of the best looking bottles in all of bourbon whiskey, right? speaker-2 (04:27.79) Absolutely. I love having one of these bottles on the bar because it catches people’s attention. What is that? Not only for its name, but just why does it look so different? So it’s definitely, it’s definitely a great asset for the brand. speaker-0 (04:45.912) Definitely. And so now, Will, you have a bottle that you are super proud of already moving into a, which was the precursor, which was the Righteous Blonde with more of the beautiful artwork, more painting style here. Now in the weeded and the full traditional core lineup, what’s it like to just raise the bar even a little bit more on Ural’s whiskies? speaker-1 (05:09.644) Man, you know, it’s really fun. I can’t deny that, right? Getting to go through all the iterations of label designs and package refreshes and all that stuff. It’s also a lot of work, right, for our team. But, you know, one of the most delicate things that, you know, we have to keep in mind is just the historic nature of this brand and paying tribute to that, always making sure to represent it with high quality. And that includes everything from the labels to the glass and the bottle design and the quality behind that. So. couldn’t be more proud of these package sort of refreshes, including the weeded that you guys have there. To your point, it kind of started with Righteous Blonde last year where we always like to make different labels and different themes for our LTOs. And we came out with Righteous Blonde and we all just unanimously, everybody seemed to really love that look and feel of that sort of hand-painted rooster, a little bit less, you know, foil design and more hand-painted sort of idea. And so we took that. and said, know, it’s been a minute since we’ve kind of done a refresh on our core. You know, the labels are amazing. Everything about our bottles, top to bottom, is really, really stunner. But, you know, every once in a while, you just need a little bit of a facelift, so to speak. I think that our designer, as usual, Allie, I will call her out every time, did a really incredible job bringing the utmost personality to each of these core SKUs. And you’ll see that each and every one from You know, not quite yet on the shelf yet, of course it’s coming, but you’ll see that each and every one of them has a different painted rooster to mimic its look and feel. So really excited for everybody to see these. speaker-0 (06:52.654) Yeah. And as a, as someone who takes pictures of bottles, thank you because gold foil is our, our chinenimous. speaker-1 (06:58.542) It can be tough, I know the pain, trust me. And I mean, you guys knew me from when I was doing my stuff on social and taking photographs and yeah, it can be a little bit tricky. So hopefully this reduces the glare and helps you get a nice clean picture too in the process. speaker-2 (07:13.932) Yeah, adjusting the angles, making sure the lights coming in right. Yeah. speaker-0 (07:19.831) Natural light can cure a lot of things, but gold foil is not one of them. It is not. speaker-1 (07:25.516) Will it? Kind of an antithesis. speaker-0 (07:28.238) So, you know, we haven’t talked since the righteous blonde came out. So I’m going to take a step back before we get to the weeded, which is the new kind of offering, you know, and this is your all second partnership with Goodwood, right? Your, your original one. And now you have this one, you know, what’s it like to kind of work with a collaborative partner over and over again to kind of tweak and do some, unique things. And this one is, finished in blonde L barrels, I believe is the correct terminology. So what’s it like to work with somebody over and over again? Like that. speaker-1 (07:59.308) Yeah, you know, that was the second time at least, you know, that we had done Righteous Blonde. I know that we had partnered with Goodwood on some other beer releases prior to me joining the brand. But, you know, they obviously have a great presence in Louisville. They make really great beer and the opportunity to reintroduce Righteous Blonde again was palpable. know, look, Righteous Blonde, I’m not sure if it gets any better for the spring and summertime whiskey wise. I say that because it’s really a bright, refreshing sort of whiskey and that blonde ale finish kind of captures some of that crisp malt that you might expect drinking one of those cool blonde ales on a hot or spring, summer or spring day. And for me, Righteous Blonde really hit the mark. So working with Goodwood again, was awesome. You we changed up the production process on this one ever so slightly, not in huge ways, but a couple of things that did change was just the finishing time as well as the proof. I think when we did it the first time, we proofed it at 90. I can’t remember what the exact finish was, but it was a little bit less than when we did this go around. what we ended up doing is dumping out our rye, sending good with those blonde ale beer, or I’m sorry, those rye barrels. They then dumped their blonde ale. They aged it for a couple of, or I’m sorry, a month. And then they sent those barrels back to us. After they dumped the beer out, we reaged the rye again. So I think all in all, the whiskey is four years and eight months old inside that righteous blonde bottle. but it was a great process start to finish and again, product came out great so everything about that partnership was really cool. speaker-0 (09:29.186) Yeah. A hundred proof. It’s a great proof point. Great for cocktails. Great to sip neat over a rock, whatever you want to do. So I think that’s a nice thing. speaker-2 (09:36.846) Yeah, and I think bright is definitely the best way to describe this. It’s just like, it’s refreshing. I don’t know. You don’t really say that much about whiskey, but. I know. speaker-1 (09:47.278) Scott, I’ve struggled for that word or whatever, but that’s the way I describe it. I describe it as refreshing, crisp. When I think of spring has sprung kind of deal, sort of that crisp sort of feeling in the air and Righteous Blonde compliments that. So like one of the cocktails that comes to mind that I used that in was a paper plane not all that long ago. And the lemon and honey and everything inside that worked so well with Righteous. And that’s a really good. So that’s where my mind’s at with Righteous Blonde. It’s definitely on the refreshing crisp sort of… And it is weird to describe a whiskey as refreshing, but… speaker-2 (10:25.686) Well, it, it, you know, your, your portfolio and limited releases kind of run the gamut too. Cause then you’ve got like double. And that’s not refresh, like not bright and in florally or, you know, citrusy it’s it’s like, I’m ready to have a serious whiskey. Like it’s, mean, it’s incredible. Thank you know that Kentucky, the Kentucky whiskey, not a bourbon, right? Yeah, that’s right. but it’s got some punch to it and it’s, so yeah, like that’s more like a winter whiskey. speaker-1 (10:59.884) Yeah, I agree. I mean, there’s whiskeys for every season. don’t necessarily want to drink a high proof pour on a super hot day, you know, or anything like that. you know, it all depends on the setting and the place and the time and all that stuff. And Righteous, like I said, is just perfect for spring summertime that we’re coming up on here. speaker-0 (11:19.054) Yeah. I think my favorite riff on a cocktail will be coming to, uh, that’s got to buy a bottle of Perseco or champagne, but I like to riff a fridge 75 with rye whiskey. And I feel like this would be kind of right in the sweet spot for that. speaker-1 (11:36.152) Yeah, definitely. speaker-0 (11:37.626) Now, now I’m like, I don’t typically buy bottles of champagne or Prosecco, but it’s got to keep these things on hand so you can utilize, you know, that’s why cocktail people are cocktail people and whiskey drinkers are whiskey drinkers. They’re two different types of folks. I don’t, I don’t keep everything on hand. The new thing is, the weeded bourbon, right? So, you know, weeded is a category that Everyone really kind of enjoys, right? Like, um, you know, there’s big names out there that do weeded bourbons, obviously makers Mark or Weller or old fits or larceny, whatever, you know, we did something that a lot of people want in their portfolio. So why now for the weeded, uh, when it comes to you all, you know, this is a 94 proof weeded bourbon produced in, in Bardstown, Kentucky. Why now for the weeded portfolio lineup? speaker-1 (12:33.516) Yeah, it’s a great question. People ever since we kind of relaunched this brand and started distilling back in Kentucky, you know, we have never come out with a weeded bourbon. Chicken cock has not historically been known for a weeded mash or anything of that nature. So it begs the question why now, as you mentioned, you know, we, when we relaunched the brand, brought it back to Kentucky and developed our Kentucky straight bourbon mash bill, which is fantastic as you’re, you know, well aware. We made that a high rye recipe based off of, know, obviously the flavor profile is great, but it may have also been indicative of how they would have made some popular whiskeys back then in the 1800s. So that mash bill has been fantastic for us. And I love our bourbon top to bottom, our flagship bourbon and all the great releases we’ve been able to make with it. What we did stumble upon is that in the 1880s, George G. White, who took over after the original master distiller or founder died, James A. Miller, in 1880s, we found out that George White was looking to source red and white wheat. And the only reason a whiskey producer would be looking to source grains in the newspaper is because they use them in some capacity in one of their whiskies. So not to say that that was the flagship chicken cock, they may have made an offshoot whiskey that used wheat, it could have been used in the flagship as well. We don’t have any certainty on that. what that drove was, and what I love is that our history is driving our innovation. We did that with the Cotton Club release in 2020 to pay tribute to 100 years since prohibition. Our history to the Cotton Club, came in a tin can. It was the only time that we ever sourced a Canadian whiskey. We did Chanticleer to pay tribute to all the French and American roots that are throughout Kentucky. We did Miller’s Reserve at the tail end of last year to pay tribute to James A. Miller losing all those barrels on the river. And now we discovered that George G. White was looking to source wheat. So this was our time. to release this great weeded Kentucky straight bourbon. And man, so proud of this one. I think that anybody, whether you’ve tried chicken cock or not, whether you’re a fan of the Kentucky straight bourbon flagship recipe, I think the resounding thing is that people are really, really loving this whiskey and really, again, couldn’t be more proud of it. speaker-0 (14:51.106) So as you would, I always like to ask, you know, brand ambassadors and national brand engagement people, you’ve got a fancy title. Walk us through a tasting of this, right? You know, everyone’s got a different approach as everyone is listening to the podcast responsibly, not in their car or watching this on YouTube. You are picking up your glass of chicken cock weed and walk us through what we should be expecting to enjoy in this glass. speaker-1 (15:17.998) Yeah, so anybody that’s familiar with our Kentucky straight bourbon flagship high rye recipe, to me that one leans a little bit more into orange zest, apricot, some sweet cereal grains, vanillas, that kind of thing. And the mash breakdown on this one, essentially, it’s about a percentage point off. It’s 68 corn, 20 wheat, and 12 malted barley versus our traditional 70, 21, nine recipe using rye. So not too far off. So when you swap that rye grain for wheat, you end up with sweeter, richer, more velvety sort of flavor profile. Great flavor on that high rye bourbon, no doubt, but this one brings a little bit of like a raspberry pastry. So it’s almost like I sort of get a tart fruit in there along with that vanilla pastry with the icing. Really sort of sweet and pastry like on the nose as well. And man, this one just coats my palate. all the way to the back. It’s got a little bit of spice on the back end, but it’s really gentle, really velvety, nice finish on this one all in all. I just think it’s so well balanced and the flavor’s really great. speaker-0 (16:33.038) Alright Scott, moment of truth, what do you think? speaker-2 (16:36.29) I almost, so you said pastry, but I was thinking kind of like, it’s like chewy. The mouth feels, I think, one of its greatest assets. It’s like, I don’t even know how old it is. The proof, think, is 90-something, but it just feels like a thick whiskey. speaker-1 (16:57.922) I agree with you. speaker-2 (16:59.288) Like very, very coding. Yeah, very coding, very viscous. speaker-0 (17:05.806) I was wondering the note use of pastry and then like, I hate to like my, my humble palette of, you know, cracking pop tart wrappers as a child, but like, there’s that, like, there’s a sweetness there that kind of gives you that frosting kind of note. And then it’s like. Strawberry cherry somewhere kind of mixed in between. I’m not going to say mixed berry cause that’s a trash pop tart. And we have debates on that in our patron. all the time. What is the best pop tart? And if you want to join our Patreon, patreon.com backslash bourbon lens, no time like the present to join. But this one has that I was like, what is it the note that I’m getting and it’s that like, or like a Pillsbury strudel, what’s streusel or those things called where you warmed them up in the microwave. speaker-2 (17:53.396) Poster Shirtle speaker-0 (17:54.638) Yeah. That’s kind of what it’s got those types of vibes to it on the nose, but I will agree with you all 1000%. The mouth feel and the complexity there is great. And I love that you can taste all the grain in this. Like I love being able to taste the components of the whiskey and you get to actually taste the components of the whiskey in this. speaker-1 (18:17.826) Yeah, I agree. It is not certainly not one note. There are a lot of different flavors that I pick up on every time that I take a sip of this and I do really love that. You it’s not an abundantly sweet whiskey. You know, when I say it gives you some softness and richness, it does, of course, but it’s, you know, it’s not an overly abundantly sweet whiskey. So you do get that hint of sweetness. You do get a little bit of, you know, that touch of spice, but overall Scott, to your point that The mouth feel is really one of my favorite parts about this, including flavor, of course. But I just think it delivers on all the marks, gentlemen. The liquid in these bottles is five years old. speaker-2 (19:00.052) Okay. I just think that when the mouth feel is right, can make a whiskey just that much better because the flavors that are there, even if they’re not super prominent and like you, maybe you’re not the biggest person on tasting notes. It’s just, how does it feel? Like, what does the whiskey feel like? I don’t need you to give me every little detail and everything else, but it’s like, yeah, just like coach your mouth. It’s like, it’s enjoyable to drink. It’s not. sharp and I know that we talk about like rye sometimes has like some sharp edges or like a younger whiskey might have some kind of sharpness to it might have some zing to it like this doesn’t really have any of that it’s just coats the mouth the flavors that are there there you can recognize some familiar flavors but like just carries the day I guess you could say yeah speaker-0 (19:55.628) So the core lineup, right. And I’m not going to quiz you on the names, but there’s the rye, the bourbon, the small batch, the weeded, and then the double oaked, right. Is that the core five that are pretty much readily available where you all are in market? Is that right? speaker-1 (20:14.318) Correct, yes. speaker-0 (20:15.808) Okay. And your price point ranges from what to what. speaker-1 (20:20.494) Um, within that core line, $54.99 up to $99.99. speaker-0 (20:27.318) Okay. So, and the double oaks come down some, cause it used to be, I think higher than that, right? speaker-1 (20:34.158) It’s usually, you know, in most markets, I mean, the suggested retail is 99.99. I’ve definitely seen a lot of markets where you can find it for maybe 89, but that’s usually 89 to 99 is the going rate. speaker-0 (20:49.666) That’s a, we gotta do another double, double oak episode, right? Because like when I get my hands on like a peerless and then I get my hands on a chicken cock and then, know, obviously Woodford double oak’s got a great double oak. We’ve just never done this with chicken cock and a double oak. So I gotta, I gotta get a bottle of that. I gotta, I gotta find one and then, we gotta do another double oak episode cause it, it’s a stellar double oak whiskey. speaker-2 (20:51.821) bottle. speaker-1 (21:17.486) Thank you. I appreciate that. It’s a fan favorite anywhere that we taste it or get it in front of people. And again, I think we’ve spoken about this before. That liquid will go away at some point. We’ve still got it on the shelf right now. But if you are a big fan of our Double Oak Liquid, it’s going to be gone someday. And so we will be coming out with a new iteration to replace it. But if you’re a fan, try and make sure you get yourself a bottle. speaker-2 (21:47.192) it on your Christmas list for Santa, right? Yes. speaker-1 (21:50.232) Let’s leave time for Santa. speaker-0 (21:52.586) Yeah, yeah. Yeah. But by early, by early, by often that we don’t have to rush at Christmas time. So, well, you all have a kind of like an always kind of presence everywhere. I feel like you all are kind of always doing things. You were at bourbon classic. I think you were down at New Orleans. You know, for those who don’t know, as we kind of shift away from the whiskey, what’s a day in the life? of like a brand ambassador. think Tyler was in Germany, you know, your boss doing something, you know, I think they were doing a big whiskey conference over there. Like, what’s it like to kind of do that? Because I don’t think people appreciate the work that, that your job has to do to make sure that people know and can experience these brands like, like chicken cock. speaker-1 (22:42.432) Yeah, there’s a lot of work that goes on behind the scenes and you know, we’re a smaller company, of course. So, you know, it’s, go time all the time. There’s not really any kind of downtime when there is quote unquote downtime or planning usually. So, you know, there’s a lot of work that goes into it, you know, in a given week, you know, like last week in Kentucky, I came in. You know, we hosted a couple of groups for barrel picks at our tasting room. The next day was on the news at, you know, wake up, wake up call at 4.30 in the morning to be on the news at six to promote the event coming this weekend. Then that night staff the event, make sure it’s executed. The next day we had another event to, to staff and host a menu refresh event at Circa. And then we had Bach Fest, right? Where we’re interacting with customers, guiding people in the door, with transactions, whatever they may need. you know hosting a rooster calling contest you know watching the go race the is a myriad of things i could be doing the most serious of all things that day by getting together with our largest distributor you know in the country you know and then following day i could be posting a rooster calling contest you know both are equally as port believe it or not jake both are equally as port as port is that the other but That just goes to show you the wide variety of things that myself, anyone on my team, Tyler, plenty of people I’ve done on this end, where it’s you’re interacting with every facet of the three tier system, from distributor to consumer to bars, restaurants, retailers, and doing a multitude of things when engaging with them. It’s not just simply, let’s have a conversation about chicken cockettes. Get up there so I can host you at the Rooster Calling contest. We’re gonna get you in a cocktail mixing competition. week, we’re getting in front of people in many different ways. speaker-2 (24:37.102) It’s also like there is no one path to the consumer, right? Every consumer is looking for different things and that’s why every brand has multiple product lines and different offerings and limited time offerings. It’s like this customer here is looking for something entirely different than this customer, but we have something for you and it’s, you you show up to Connecticut Bourbon Festival and you’ve got a 12 foot rooster, you know, that you can hop on. Like not every consumer is going to do that. But you know, give me a beach hat that has chicken cock on it. I’m going to wear that to the beach. So it’s like you give it a little bit of something for everybody. Yeah, which is nice. speaker-1 (25:18.36) broke tattoo parties, you know, that’s another great thing that we’ve been doing too. speaker-0 (25:22.574) Tattoo parties. That is, I did not know about that. But you also have the tattoo bottle. speaker-1 (25:28.716) Yes, that’s kind of how all of that started was we decided to throw a tattoo party starting last year. So we did one at Barcom in Brooklyn. That’s where I got my first tattoo. And we decided to carry in that trend this year, but Inked Magazine, you know, we were able to partner with them. They did a spread on us in Inked Magazine as well, which was super cool. And then they picked that private, or I’m sorry, reserve cask barrel, which was, you know, super, super popular. But we had Matt Adamson from Three Kings designed that front leg like he would a tattoo. So it’s super cool. We’re gonna be doing more stuff with them coming this year and we’re gonna be doing more tattoo parties too. speaker-2 (26:08.002) There you go, Jake. That’ll be your first tattoo. Lauren, we like maybe not. speaker-0 (26:15.298) So Lauren, Lauren’s down for me to get a tattoo. I just have a feeling that if I get one, two things are gonna have to happen. One, I either will get my kid’s names on my ribs and like that’ll be it. And it’ll be over my like anniversary date. Or like I’m gonna get one on my arm and I’m like, my arm’s not big enough. So that means I gotta go to the gym. I gotta spend way too much time doing biceps and triceps, which I like, triceps I’m in, biceps I’m out. And ain’t nobody got time just to be doing arms all day. Me personally, people do, I don’t. speaker-1 (26:45.346) I’ve got a solution Jake, you just cover your arm up with more tattoos. Your arm doesn’t need to be bigger. You just put more tattoos on. speaker-0 (26:52.652) No, but it’s gotta look cool and if my arms tiny like it is now, it’s not gonna look cool. I want to look cool while I have my my sleeve. speaker-2 (27:01.42) A good artist could like tattoo it to make it look muscular. speaker-0 (27:06.126) The next game! speaker-1 (27:09.56) You can tattoo muscles on even no time. speaker-0 (27:12.142) I’ll be like SpongeBob SquarePants. man, that’s probably one of my favorite SpongeBob episodes of all time though, is when he like does the muscle competition. But anywho, you know, I’m not going to ask you to reveal any secrets, but do you all have things on the horizon? Can you tell people that there are LTOs or something that is coming that they need to be paying attention to at least? speaker-1 (27:40.398) Absolutely. So Chicken Cock is turning 170 years old this year. So we’re celebrating in lots of different ways, including some cool releases. We will have a springtime release coming out here very soon. It’s the end of March when we’re recording this. So, you know, very, very shortly here, we’ll have that new LTO out in market. Again, we haven’t done an official press release, so I can’t spill the beans quite yet, but. It is going to be unlike anything we’ve done, unlike anything that’s been done in the American whiskey scene as well in terms of the blend components. So super, super excited for it. Please follow along on our social media at ChickenCockWhiskey or on our website, chickencockwhiskey.com so that when we send that, you know, that News Bowl attend of that release, you know exactly when it comes out and you get the first opportunity. Later on throughout this year, including all the great activations we’ll be showing up at, right? Having will be putting out a couple really great releases to commemorate our hundred and seventieth anniversary. know every person I’m sure listening to this podcast is going to go pretty crazy for one of the releases that we’re putting out at the very least even aesthetically. will, I will leave it at that. So I am super, super looking forward to this year for a multitude of reasons. We have a wonderful new team and the brand engagement team, right? Scattered across the country, bringing this message of chicken cock. to listeners like you and we’ve got a lot of great releases planned and this core product label refresh and lots of fun stuff to talk about. speaker-0 (29:13.398) Sounds like we’ll be joining the bourbon lens for the fourth time later in 2026 to spill the beans on all those things. And don’t forget, you can always check out bourbonlens.com for the latest chicken cock news. We will make sure that we are covering everything that’s coming out. Will thanks for spending a few moments with Scott and I here on a Monday evening and being able to share these whiskies with you. It’s always great to catch up with not just someone who is attached to a brand, but actually someone who’s been a friend. Like we’ve gotten to know each other for, I don’t know, the last seven years since we’ve been doing this thing as Burma. And so it’s been great to see you back in the row into the role you have. So congratulations on all the success you all have had and the success you’ve had and we’ll catch you again soon. pretty sure. speaker-1 (30:01.762) Yeah. Thank you very much first and foremost for having had continuing to have me and I will be here with my bells on for that fourth episode. I very much look forward to it. Always look forward to chatting with guys. It’s been super cool. You you guys are included. There’s many people who write that I first met sort of on this whiskey journey and you know, went through all that stuff and then into the industry and that’s where I’m at and to still be chatting with you guys about new releases and what’s going on. It’s just full circle, always gives me gratification every time I talk to you fellas, because you’re the real deal, you love whiskey, you’re great guys to talk to and hang out with, and I look forward to it every time. So I look forward to that fourth episode. speaker-2 (30:47.182) Appreciate that. speaker-0 (30:48.43) Well, we appreciate it. Thanks everybody for listening to this episode of the Bourbon Lens. We will catch you next time. Cheers. Thank you for listening to this episode of the Bourbon Lens. If you want more exclusive content, go over to patreon.com backslash bourbon lens and join our growing community. If you just want to stay friendly with us. speaker-2 (30:54.254) Cheers guys. speaker-0 (31:05.356) you can go over to Instagram, X, and Facebook and follow us there. Also, our YouTube page is growing and we’re producing more content there like Thursday Thoughts and Five Minute Fridays. So don’t forget to smash the subscribe button and catch all the content that we are producing every week. Until next time, cheers.