Jared Allen

and we can get it like, yep, we're going to, and if, and if it works with our, with our premise of what we're trying to put out, then we'll do it.

But this is why, so our batch two, we just, we softened it up just a little bit.

It came, the proof came down to one 15 based on, based on the extra wheat.

So the one 22 was hard to hit because the wheat, our weeded bourbon was only coming in at like 150,

i think 113 out of the barrel right it was a little lower out of the barrel uh in our kentucky it was like 130 so we were trying to balance like how we were trying to get these just to meet a standard and i really want i really wanted to kind of be in that 120 above 120 for that first uh for that first one something really special um and we think we nailed it and then the 115 uh is our batch two i i always call them by their proofs because i think right now our batch two um

I would love for you to taste them together and give me your thoughts on them because it, that has, it has a little, it's going to be a little, a little softer on the front end.

Uh, not as grain forward.

Now it depends on what you like.

I, I love the taste of the grains of a bourbon, right?

Like I've just, I want to taste what I'm drinking.

Um, and, uh, so again, I, I, it's, it's such a fun process and you get kind of, you know, the science behind it and you just try to get into this, like this play.

I'm trying to, you know, how can we soften the mouth?

How can we do this?

How can we do this?

And hopefully we continue to throw out good products.

So I'm glad you love it.

And I look forward to hearing what you think about the other one, too.

I love it.

I love it.

Yep.