Jared Allen

And so do this, too.

And we can send you a bottle of our batch two, right?

Yeah.

And taste them against each other because...

That's, that's the coolest part about when, if you have both of them is, you know, everybody's kind of figuring, trying to figure out what, what was the difference.

And so we have about 10% more wheat in our batch too.

Okay.

Right.

So again, one of the reasons, one of the reasons that we got to the 122, this is, this is the reason everything's all high proof bourbon.

Like the reason I love high proof bourbon is the complexity of the blending process and the making process.

Right.

The ability, A, because we're not drinking like we're going to the clubs anymore, you know, like we're in our 20s, right?

Give me a glass, I'm ready for sleep.

Yep, exactly.

And as Fred would say, you graduated from a drinker to a taster.

And, and so high proof bourbon is so people get so scared of it.

And I'm like, but it's like, it's like heating up your spices or, you know, or toasting your nuts before you make make a meal, right?

It just adds a complexity of flavors to it that you can't get any other way.

And then the challenge is making a drink like a low proof.

And that's, and that is why I love it.