Jeff Hopmayer

00:00Hey guys, before we get started with this brand new episode, I want to tell you about Maintain IQ. So this is a digital checklist. Okay, that's, it does so much more than that. But for what I'm talking about today, this is a digital checklist. We've got it going at both of our restaurants. And let me tell you this, our bar manager, Nolan, comes up to me and he says, he's the one who's owning Maintain IQ. He's owning all of the checklists. He's like, man, this is amazing because this is so, but not only the process of getting all of these lists, which he's typing in individually himself. He's actually going in the app, creating rules, doing the whole thing. He said, the process itself, I've learned so many details of things that we could be doing here. We could be getting better. And I just love doing this. This is so much fun. But the actuality that I can hold people accountable to completing these checklists and I get a dashboard back means I don't have to micromanage everybody every day.

01:05They just have checklists. They just do them. And he's just so excited. So it's working at both of the restaurants. They love it. Managers love it because shit gets done. It just does. It's amazing. So what Will's doing here, Will Joxon, who is the CEO and founder, he's offering you guys a deal right now. He's saying if you call him at 714-457-4481, that's his cell phone number. If you call him, he will get you set up. He will do a demo. And then all you have to do is email him all of your checklists and they will upload them for you. There's no contract to sign here, guys. This is month-to-month. It is $49.99 a month. Almost nothing when you look at the productivity you're going to get out of this. Plus he's going to upload. That is the free offer he's offering to you right now. So if you email him, Will, W-I-L-L, at MaintainIQ.com and tell him, anybody from Nashville, if you call anybody from Nashville, because he's not in, this is, you guys are brand new.

02:15So if you call and say, hey, I heard you on Nashville Restaurant Radio, how do I get this thing set up? He'll send you an email. He'll show you exactly what it is. And then you just send him all your checklists, you download the app, and you go. I don't know, it's pretty amazing. So that's my call to action today. We're doing a three-minute intro talking about MaintainIQ. You guys need to call him. If you didn't get that number, here it is again. It's 714-457-4481. 714-457-4481. This guy is, this is amazing. You'll love it. MaintainIQ. Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello, Music City.

03:29And welcome to Nashville Restaurant Radio, powered by Gordon Food Service. My name is Brandon Styll, and I am your host. I don't think I've been this excited for an episode in a little while. We are talking to a man today. His name is Jeff Hopmayer, and Jeff is the CEO, founder, he calls himself the managing partner for the Brindiamo Group. He is a bourbon broker, so I wasn't really sure what that was, but I've known him for 20 years. He used to, oh, he'd tell a story here, but he's been through a lot of different things. And I found out today he went bankrupt. I didn't know that, that that was a thing. When he bought a winery in California, and it was a big winery that he bought, and now he's buying bourbon. This is such an interesting episode. If you love bourbon, you are going to absolutely love this episode, and I'm so excited to bring it to you.

04:30I also want to wish you guys happy, we just had the first weekend of summer. Are you guys feeling it yet? I feel like summer is kicking my ass. I am tired all the time. It is hot as hell, and I don't know, I'm just not, it's tough. Even hikes are hot, it's just hot. I think I need a pool, I need a vacation, for sure I do. You know, this past weekend was, on Saturday, was Anthony Bourdain's birthday. I still have an episode that I recorded where we did Brandon's Book Club, and at Brandon's We read Kitchen Confidential, and we did like an hour-long conversation with it. I have that, and I may put that out sometime, just as a fun conversation. I also watched Roadrunner the other day, randomly, as I was out for two days under the weather. My buddy Cory Coleman, we all know Cory Coleman, we love Cory Coleman, wanted to give a big shout out to Cory Coleman. They opened up Fortuna, Lucky Hostel, and him and Tabor Lucky opened Fortuna out in the Bellevue area, right close to my house, and it was fantastic.

05:38Great job over there. Those guys are amazing. But Cory posted a post, kind of talked about Anthony Bourdain's, and, you know, happy birthday. And he left a quote at the end of it, and I wanted to share that quote, because I just thought it was so freaking cool. Cooking professionally is a dominant act at all times about control. Eating well, on the other hand, is about submission. It's about giving up all vestiges of control. About entrusting your fate entirely to someone else. It's about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into the new experience as if it was a warm bath. It's about shutting down the radar and letting good things happen. Let it happen to you. I don't think I've ever heard a quote that just absolutely encapsulates what going out to an amazing meal and having somebody pick the food or doing a tasting menu and just sitting down and learning and eating and just experiencing it.

06:41And I think Anthony Bourdain was one of the best at doing that. And we all miss him. And oh, man, wonder what he'd be doing today. Wonder what Anthony Bourdain would be doing today if he was alive. I don't know. You can think on that. I don't know. I've got so many fun things coming up. We have got, follow me. Follow on the Instagram, both Nashville Restaurant Radio and Brandon underscore NRR because I'm about to start putting a bunch of polls and we're going to need your input on some things that we've got going on leading up into September. The month of the end of July and August is going to be a fun month. We are creating a bracket. We're going to find out the best in a category and I'm excited to do this with net checks and it's going to be a good, good time. So go follow us and you can be part of all this and then you can help share all this stuff.

07:42We can get the word out. We can finally crown a restaurant. We're going to keep doing this. We have some good ideas. So if you guys are, if you're out there, you're going to enjoy this episode. Listen in. Jeff Hauptmeyer starts now. All right. We're super excited today to welcome in Jeff Hauptmeyer, who is the CEO, president, managing partner. I think it says managing partner is your official title for the Brandiamo group. Welcome to Nashville Restaurant Radio, Jeff. Well, thank you. Glad to be here. Jeff and I, our relationship goes back and it was 2002, 2001, 2002 that I met you. And I was, I think it was waiting tables at the Amerigo in Brentwood. When you first started coming in and I knew you because you were the guy that, I think it was- Tipped the most, right?

08:42Yes. You did tip very well, but you did Blavod. Was it Blavod? Blavod Black Vodka. Blavod Black Vodka and Player's Extreme. Is that right? That is right. And we had all those Italian wines we were importing. You are personally responsible for turning me onto Super Tuscans and Italian wine in general. I liked Italian wine, but I didn't love Italian wine until I drank some of the wines that you brought in. And when you would come into the restaurant, you were importing wines from Italy that you couldn't, that nobody else could get. Nobody could get them. Brunerocca. Oh, that Brunerocca. Holy shit. I mean, really, really phenomenal wines. What was it, the Berencini, there was stuff from San Gimignano, I mean, crazy, crazy stuff. Some of the most amazing wine. Cantati Castaldi. So Cantati Castaldi was a champagne.

09:43Correct. Still is. Still is. Big sparkling wine house. Sparkling wine. But I got married in 2005 and you donated like 10 cases and you gave me a bottle of Corbell from 2000 that was 12 bottles in one. It was a whole big bottle. It was a giant, I couldn't like lift it. I mean, it was so big. It was huge. Well, that's good. And you did that for me for my wedding. And I don't know if I've, I think I thanked you, but I don't know how to like formally tell you like how impressive that was. So it's good to do good things for good people. So we're happy. I watched an interview with you that you did on some podcast in like 2018 or something and they're asking you like what you did. They're like, what do you do, the Brindiamo, you're like, I'm in a relationship business. I work on, I have relationships with people and I help people out.

10:44And it was funny because I thought back on that and I was like, man, the day I met Jeff, he's been nothing but just give. He's amazing. He's such like his, I don't know how to put it. Like you've just constantly planting seeds. You've just been always this amazing guy. Even even, I'm going to go even farther. You gave me a case, all these cases of champagne. So for my wedding, people got to walk in and drink this, I don't know what that stuff costs a bottle. $75 bottles, expensive shit that I got to drink for my champagne. I was like, look at this. I kept like six bottles, you know, we drink one every year for like six years on an anniversary. It was amazing. And then my wife and I went to California and you helped me have one of the most amazing moments and you don't even realize this, but you know, it's big into wine, big into wine. I did my sommelier in 2003 and I came back and my wife and I went to a wedding in California and we drove from LA to Monterey.

11:48We drove to Monterey. We had a buddy, I was in the produce business then and I had a buddy who had a place in Monterey said, come stay. That was probably 2007 ish, but you had bought a winery, EOS, EOS winery and that was in Paso Robles and we drove through and I saw, we literally saw the sign for EOS and I was like, I think that's Jeff's wine. And we stopped in the tasting room and I was like, is Jeff hot mayor here? And they were like, oh, yes. And they got ahold of you, but like you walked in the tasting room and you were like, dude, what's up? And I'm, I was just really surreal. I'm like, come check, come check out my winery and it's this huge winery and you're just taking us through. I never forget. You're like, and I don't know where this door goes, but hey, hey, can you come open this door? And we were walking in rooms and we were like a kid in a candy shop, like I bought a winery dude. And we're walking around this winery with you and I've never felt more like, I think I know somebody who's like really special like this dude, but it's again, it's you constantly giving and being this guide to me that was motivational and you've always been so kind and so generous and so thank you.

13:04And then I see you the other day on LinkedIn and you're starting a series of different videos that you're putting out just to educate people. And I went, dude, I got, Jeff's got to come on the show. We've done 240 episodes. We talked to everybody. You were not clearly, not everybody, no kidding, right? So oh yeah, it looked the winery, you know, was a great learning experience, uh, did, did absolutely collapse me and, and pushed me into a personal bankruptcy that I came out of. Did it? It was, you know, we, it was a heck of a, of a climb out, but you know, uh, came climbing out and what did you learn from that experience? Never sign a personal guarantee. Okay. So I think first thing is don't sign a personal guarantee. Second thing is you just always got to tell the truth, be transparent all the time and tell the truth and you know, uh, the rest doesn't matter.

14:11Let the chips fall where they may. Was there things that people told you that were not the truth? I think it was, I think it was both, right? Um, everybody tells you what you want to hear back and forth. Um, and I was, you know, much younger and much more cocky and, uh, that was at a time that, uh, I think I had just come off being a public company CEO in London and, uh, uh, I probably deserved it and, uh, uh, but the reality is, um, have come out the other side and learned from it and, uh, you know, just continue to help guide people and I embrace it. The bankruptcy is part of my life. Anybody can Google it, right? So it's, it's, it's part of me, but the reality is, uh, you know, how'd you get back in after you went bankrupt? And I mean, I know you originally were, were you a chef, um, going back to like Starbucks bakery?

15:18Yeah. So we created all the baked goods for Starbucks, uh, when they had 14 stores in the world and we rode that till I don't know, like 500 stores in the United States and some in Asia and Europe and, uh, sold that after 10 or 11 years and then got headhunted to do a turnaround on Aladdin industries down here, came here and did that. So, um, you know, bounced around a couple of fun times and, uh, uh, but, you know, enjoyed wine. So I said, ah, just buy a winery, right? What was the biggest takeaway like from, like, what was the hardest, the biggest challenge from running a winery? What did you not know? Oh, I didn't know a lot. Well, I would say that now, back then I knew everything, but now, now I didn't know a lot. Um, you know, there's a whole bunch of things I think that you learn. One is hire really good people around you and let them do their job, right?

16:23Don't, you know, just cause you're the president or CEO, you don't have to do everything. You don't have to be part of every decision. You let them do it. Um, you know, I think that's really, really important. Um, I didn't really understand financially the commitment that you had to produce grapes today, that you weren't going to put in a bottle for three years, four years, right? And who knew what consumer trends are going to change by then, right? So you could, yeah, you could put down a whole bunch of cab this year thinking that's what people are going to want years from now, but they don't, or Merlot, and then the side ways comes out and you're like, the Scotto, you know, I mean, there was just all kinds of things and you know, so you don't do that. You also, I learned really you have to make margin on everything you sell.

17:32You know, you can't go out there and compete at $12.99 and expect to survive because you can't support all the things you need to do to build a brand and make it in today's environment or in back then, you know, and, and sales guys just push on you, you know, they want to sell anything for free and, and they want you to pay them, pay them a, you know, a commission on them selling it for free, right? They gave it away and they want you to pay a commission. Sales guys want to sell anything for free. That's my favorite line I've heard so far. Good. Well, I mean, that's what they do. That's what they do. So it just, you know, doesn't work like that. So lots, lots, lots of great learnings, a lot, all of it implemented in my current life. And so it's all good. I love that. And then you are now Brandiamo group. When did you pivot? It was wine. It was vodka. Now it's bourbon. You know, is it, is it bourbon now? It's pretty much bourbon. Brandiamo actually means to, to toast in Italian. So I kind of kept the Italian kind of thing in it, pulled in Brandiamo. And after coming out of the bankruptcy and trying to figure out what to do, I still really enjoyed spirits and wine. And I really tried not to burn many bridges throughout my life, with the exception of the, you know, the bank, right. And got introduced to, you know, people around town that we just know, you know, that I know here, Mike Williams, who had Collier and McKeel Whiskey, if you remember that, right. So, and Mike and I became friends and he really wanted to, he needed a solution because he had a real full-time job and needed to sell

19:32and couldn't fund it and do all the things that needed to be done. And so I helped him find a buyer for that company. And that kind of kicked off myself doing M&A transactions for people. With mergers and acquisitions. Mergers and acquisitions, yeah. But it morphed because the person who bought it said, Hey, could you help me find some whiskey? Right. And so I said, Oh, sure. Cause I'm not going to say no. And started down this path of, sourcing bulk spirits. And that's now 99.5% of what we do. And, you know, I don't think there's any larger bulk spirit supplier in the world today. So it's, we move tankers, rail cars, barrels, totes, trucks, you name it, full of whiskey and bourbon. And, you know, today I was on the phone with a cognac guy in France who wants to supply us bulk cognac. And we have Irish whiskey, we have scotch, you know, all different ages. We do crazy stuff. We had one bottle of 20 plus year old Irish whiskey that sold for a million dollars at an auction in Texas, a charity auction. And it had our whiskey in it. You know, to... One bottle for a million dollars? Yeah, it was a really nice box, but it's still, it was a million dollars. It was $15,000 of packaging. So it was crazy packaging.

21:15But to many of the bourbon and whiskey brands that are out there that you don't drink, but other people drink regularly? I drink my weight in bourbon a hundred times. Okay, so, I mean, some of these brands, you know, 80% of what goes in it comes through us. So it's just people don't really understand. They think that because you have a label on it, like that American Highway that's behind you that I brought, right? That American Highway is a project with Brad Paisley that we do. Brad and I are partners in it. We started it up, and that is actually a blend of Kentucky barrels and barrels from Georgia. Really? And we put it on tour trucks, and it's traveled on the road and aged with him on tour. Oh, stop it. Yeah. So it's really, really cool stuff. So you put barrels on his tour bus? No, on an actual 18-wheeler truck that says The Rolling Rick House, and it travels with him as he's going to tours, just like having all his tour equipment in it. And we put 90 barrels on the truck, and it travels around the country with him. And then it gets exposed to the different heats, the different elevations, the different... Correct. It always moves, and the barrels are older barrels, they're aged, so that there's headroom in the barrel.

22:46So you actually get more wood coating on the barrel because it's moving versus sitting in a Rick House. So you end up getting tremendous flavor. Who was it? There was a company that did... Jefferson's Oceans does it. No, it was like Kelt or something, or somebody did like a Cognac, I think, or I don't know, but Jefferson was another company that did that. They put it on a boat and sent it around the world. There's other people that I think do things. That's unique. Brad's so into this and so into bourbon and has been throughout COVID. He and I will get on Zoom calls tasting samples. This is not like a celebrity brand that... Or using his naming rights or paying him a royalty to use his name to sell a bourbon. No, no, no. Brad has invested cash and time and effort, and we're making it up at the Bardstown Bourbon Company in Bardstown, Kentucky. And I think we're in 15 or 20 states, now. So it's pretty fun. Can I buy this in Nashville? You can. Where do I buy it? Who's my distributor? Best Brands? They have the best bourbon catalog. Is it Best Brands or RNDC? Is RNDC here? I don't even know who the distributor is. I just go and I see it in stores. But that's Route 2. We did Route 1 already, sold out of it. So Route 2 is the second one. But if you see Brad on tour right now, during some of the videos, he's got giant bottles on the side screens. It's pretty cool. Well, I need to pick this up at both of my restaurants, because that's a really good story. It's really good bourbon, right?

24:39Yeah. And the thing is, it's local. Brad lives down the road, right? This is... Yeah, this is him. And he created something really amazing. So it is out there. And there's more fun stuff coming. Route 3 will come out when we sell out Route 2. And basically what you're doing is you're using bulk bourbon that you blend together to create a unique experience. Wow. So my perception of what you do before that was you buy barrels of bourbon from producers that create their own... There's a blend... We get into the basics of bourbon here for people that don't know, but there's a mash bill, right? There's different recipes for how you create white dog, which you're going to distill and you create white dog, and then it goes into a barrel. Are you buying barrels from people in Kentucky, Indiana all over and then aging them? And then let's just say I'm a small producer and I've been around for five years. So I've now... You were just talking about with the wine. For a bourbon company, let's take Pennington's, who's right here in town. They wanted to do the Davidson Reserve, but they have to age it. So during that aging process, they created a vodka that they're selling. So their Pickers Vodka was something that they could make money while that bourbon aged. But if they wanted to do a 15-year bourbon, they wouldn't be able to do that because they don't have 15 years of time that that juice could be in a barrel.

26:17You do. You have 15-year-old barrels. Would you sell them barrels so that they could create a small batch of something? Okay. So you asked lots of questions as you rambled in there. So let me... Yes, there was a lot there. There was a lot there. So let me help you. So mash bills. Mash bills equal a formula. There are basically five recipes. There's a whole bunch more than that, but there are five, call it straight down the middle of the fairway. Okay. And they're all based on... Mother sauces. Right. They're all based on rye content. 21% rye, 36% rye, 95% rye, 100% rye, and then there's weeded, like a 21%, 20% rye, and then 23% weeded. That's kind of what everybody can use. Sure, can I get 10? Can I get 53? But that's the lion's share of it. And so we, most of the time, we'll even contract with distilleries to make those formulas for us, which is white dog or platinum whiskey.

27:21So moonshine is basically unaged bourbon. Yeah. Drop it in a barrel, charred, new oak barrel. Charred, new American oak barrel. And let it age. Three years to be bourbon. It depends. It's bourbon when it goes in the barrel. It's just, you need an age statement on the label if it's under four years. Okay. So that's really the tipping point. And the difference between bourbon and whiskey from 50,000 feet, bourbon goes in a new barrel, whiskey goes in a used barrel. So yeah, Tennessee has Lincoln County process. You got to do the charcoal filtration. But the high level, that's the way it works. And then, so we make about 100,000 barrels a year under contract. You guys make barrels? We make filled barrels, right? So we're contracted with our distillery partners and we're sucking in a million, a hundred thousand barrels a year that we're putting in rick houses, which is our warehouses in Kentucky and just letting it sit there and age. Okay. I use different rick houses or do you have partners that you do? Do you have some here? We're all over Kentucky. Even here in Tennessee, we have them. We don't own them, but you. But you own the barrels that are inside of them. Correct. It's like renting space. Yep. Like a storage space. Correct. We're just putting barrels in there. And it just sits there.

28:57Could be for 20 years. It could be for six months. Could be for two months. Really just depends. And rick houses down at the bottom of the floor, it's colder, higher, you know, hotter up top. So you get higher proof liquid up top, less proof liquid down at the bottom. The bottom takes longer to age than the top does. So there's all these nuances. Do they mix and match them? Do they take them from the top and rotate them? Not really. There's only a couple brands that rotate, but we don't. We don't. Cause it's just not, it's, you know, you've got 40, 45,000 barrels in a rick house. And they're all stacked right next to it. They're heavy as hell too. It's not like you can just. About 600 pounds. Yeah. It's not like they move real easy. No. So, you know, we'll have product aging at lots of different distilleries that are our partners. And we're also, excuse me, acquiring barrels like this week I bought some 21% six year old MGP, which is Indiana and stuck it in our warehouse. But then I sold it the next day. So it's really commodity training. Yeah. It sounds like you're like working the stock market. Like you're buying something and turning around and selling it. Lots of people compare it to the old bond trading days when you had a phone in one ear and a phone in the other ear, and you were just making the trade. And that's a lot of what we do. But we also, we help anybody for free. Anybody can call us up and ask us advice. Anybody can talk to us about opening distilleries. Anybody can ask us or we help them find funding. All these things we just do because it helps the industry. And let me tell you, it happens all the time. Oh, I can imagine. And it's just doing good karma

30:58and passing on good things, right? Because you may not need the whiskey today. Maybe you never need it. But if I've helped you, like I helped you at the wedding, which you know, it's all good, right? Which was 17 years this year is our anniversary. Pretty cool. I remember that so vividly. Your generosity. That's impactful. And those are the life lessons that I hope get passed on to my kids and the people who are working with us and things like that. Just do the right thing. And so that's what Bryndi Alma does. And you know, we have Scotch. I think we've got the oldest Irish whiskey on the planet today in barrels. How old is it? 21 years old. You have 21 year old Irish whiskey in barrels right now. In Ireland, I think we've got. He's going to finish that statement right after these words from our sponsors. GoTab is an amazing, amazing invention. You know, technology is really amazing for restaurants because gosh, you think about toast and toast was started around 2005, 2007. They do the handhelds and you had to buy, you know, there's all this equipment you have to buy, but it's, it's great technology. But that was 15 years ago. And today there are so many amazing software companies out there. They're, they're, they're endless. But the one we're talking about today is GoTab. And let me tell you, if you're having problems getting servers to come to work, or if you are fast casual and you just need something that's going to be quick, people can use their cell phones to place orders. You can do a QR code to the table and people can place their orders. It'll help you route it. It's, it's really amazing what GoTab can do. If you have existing equipment, but your POS system isn't doing what you need it to do. You can use GoTab's technology on what you already have. You can create a POS system or you can just take orders. You can take orders from a restaurant. You

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34:23Anybody out there can do this. Anybody out there that plugs into your existing POS system or it can be its own POS system. It's very versatile. You've got to learn more. Schedule a demo right now. Go to GoTab.io. Do a little forward slash E-N forward slash N-R-R like Nashville Restaurant Radio and for there you will get $500 in free hardware. If you need hardware, chances are you don't need hardware. But hey, it's there for you if you want it. This is technology that is, I don't know, I love bringing this to you. So this is for you. Go out there. Check out GoTab right now. Let's jump back in with Jeff Hotmayor. You have 21-year-old Irish whiskey in barrels right now. In Ireland I think we've got 600 barrels or something like that. Wow. What is like 600 barrels of 21-year-old Irish whiskey? First of all, at a 600-pound barrel when you put the pooch in there, how much do those weigh now? If you weighed another 10 years, what are they going to weigh? It's different in Ireland because it's colder and they have humidity. No humidity? No, there's more humidity there so you don't get the same kind of loss. Here arguably in Tennessee and Kentucky, the first year you lose 10% angel share and every year after that 4 or 5% of the liquid that remains. So that's the math. At some point that turns into nothing. Correct, but Irish whiskey doesn't go into new barrels. It goes into used barrels. So you don't get the same absorption sucking into the barrels. Which they call the devil's cut. They do. So you don't necessarily get that. So there's a lot more liquid in it. I just bought a 42-year-old

36:29barrel of scotch and we'll get 140 bottles out of it, something like that. How old is it? 42 years. 42 years? What does a 42-year-old bottle of scotch, barrel of scotch cost? About $66,000. I was thinking it would be a lot more than that. Well, remember, this is what I do for a living. The retail on that's a lot more. If I was selling that in a retail, we'd probably get half a million dollars of bottles out of it. So when you buy something like that, what is your thought behind it? I'll find a buyer or this is something cool? So this was just a project for my wife and I. We have a 12-year-old bourbon under a called Hopmare. And we just give it out to charities. You can't buy it on the shelves.

37:39You can't find it. You either have to come into the house or we use it to help fund charitable causes. And then so this Irish whiskey, we're doing the same thing because we ran out. We don't have any more 12-year-old, right? So now we're doing the Irish whiskey will be the next one we'll release. It should be, I got to go over there. They should be, I've got the pictures of the bottle. It's crazy. And hopefully we'll have it early next year. Is it 21 year? No, it's 43. I thought you said it was scotch. It's scotch. It's different. The 21-year-old is the Irish whiskey. The scotch is 42 years old. You're going to take the 42-year-old scotch and that's who you make the bottles out of. Correct. It'll be 43 when it's here. Wow. That's how old I am. Oh, there you go. 43 years old. So that was put in there in 1970. A long time ago. I was born in 79, but like that's crazy. So and we'll use that for charity causes, right? And I mean, it's we've been in auctions in Philadelphia, Montana.

38:51I mean, just, you know, people that reach out and we just say, hey, we'll participate. We can't give you a barrel. It's illegal, right? You know, but is it? I don't know. I mean, sure it is. But I can just think about it. You don't have a license to take delivery of raw liquid, but you can go to the liquor store and buy a bottle. You can't go to the liquor store and buy a barrel of bourbon. You can go to the liquor store and buy. You can get them to preselect the barrel for you and it'll come with Jack Daniel's, especially selected by, but that's just a sticker they place on the bottle. Yeah, that's an additional sticker. So that you can do, but you can't physically take delivery of a barrel of liquid. So let's just say hypothetically, I've got a restaurant that I want to, I don't, I want to have my own special bourbon that I'm going to do old fashions with, or if I'm going to do whatever it is, and I'm willing to spend some, some cash, could I buy a barrel from you? And how do you get it bottled in your own name? Do you have to register with somebody? How does that work? So can you buy a barrel? You can't take delivery of the barrel. It has to go through a licensed distributor. Okay. So, so, so you could go to Lippman Brothers and say, hey, I want to create my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, my own, so I could go to Lippman Brothers and say, Hey, I want to create my own whiskey. It doesn't matter what it costs. Help me create the label, find the supply to fill into it. Well, Lippman will call a distillery. The distillery may call me if they don't have the supply because they need the barrels and the barrels come from me, got it. That's so fascinating. You think you You get these reps that come in and they sell you bourbon and all this one's got a great story, but like To think that there's a guy behind most of that Who's brokering deals to get them that juice and it's you? I don't know. Did you see the newest the video that the

40:59Part two, I know you saw the first one, right? No, what did part two do? Oh, you'll you'll watch that one I think it dropped yesterday Is it on Instagram? It's on I think we just dropped it on LinkedIn. I think tomorrow it hits Facebook and then Twitter. Oh, yeah, I'm on LinkedIn right here I'm gonna see if I can find it. Today is our first video. I got the first video. Okay, so the video to dropped On LinkedIn interesting part two. Yes. How long are they they short? I don't even know what that one is Should I play it right now it's 19 seconds No, that 19 seconds is me talking about it. You push on the link that's on it And it takes you to YouTube there it is. So I don't know what that how long that one is, but Okay, so if you go to YouTube part two meet Brindiamo groups Jeff Hopp mayor the business of bourbon There's a whole thing here. It is it's 12 minutes and 49 seconds. Okay. Well, there you go. So I will watch that No, I haven't seen so there are very famous Master distillers and master blenders who including like Charlie Nelson and you know who Describe me As kind of the the puppeteer or in that right, you know Holding all the strings to these puppets and behind all these brands kind of like what you said So it's it's just a it's an interesting thing because the people in the industry think some of that too It's not true right a brand has its own identity a brand is made up of people all I do is supply the liquid I May give them comments and things like that Hank Ingram, you know, you the puppet master, right?

42:49I was looking they said they're showing Charlie Nelson that I turned the video off But it was there the guy was doing the thing like he's right puppet master. So Hank Ingram, right? Who's got Ingram whiskey here in town? Hank describes me as a silent but deadly fart right in the video, right? That's his he's just like you're like, thanks. I was like, well, it's funny. I left it in But Because we help Hank get all his barrels, right? Nobody knows Hank doesn't care, you know, he also makes his own but How does Hank or or anybody like you describe? How do you get 15 year old or six-year-old in a bottle and on a shelf if you only opened a distillery four years ago? Yeah, that's what how do you do it? You can't yeah, you that's where we come in So why how many have been doing this? Six years maybe seven years eight years something like that. So six seven eight years, right? You've got all these Barrels you're doing all this stuff. Why now are you doing videos? Why now are you doing these videos?

44:00you've kind of been able to be behind the scenes and now I mean Why the brindiamo group getting it out there putting your name out there and really? Marketing you to some degree. Why are you doing that now? That's a really good question For For lots of years we laid in the background Wanting to be hidden Everything it was word-of-mouth and Recently, I've just seen lots of other videos or people coming out with things on LinkedIn and other places About the industry and let us supply you with barrels or how much you can make off your investment And all these kinds of things and I Was like well, that's not real. That's there. They're not telling you the whole story. They're not telling you the truth and I said look I Need to be the lightning rod so that people can reach out anytime they want and ask me a question and Get the truth and they've got to know I want them to know that it's coming from the guy who Has credibility. Yeah, right not not some Ex-banker that's out there trying to you know get a fee for selling a barrel and and because there's lots of Smoking mirrors out there and lots of shady characters What would a shady character do what how would you I have no idea how to be shady in your industry Well, look you could go online fill out a form buy a barrel send them money and never get the barrel right, but there's there's so much more to it like I see some word this we tried to sell a barrel. That was actually rum. Yeah

46:01They passed it off as bourbon. They were trying to sell it But you guys had it we had basically we did DNA test DNA test We did DNA test DNA testing on the barrel and found out that it was rum and it didn't something didn't Feel right about the codes. They gave us on it. So it tasted good tasted great, but we figured it out but you know, there's things that in this industry that people don't understand like You store the barrels in a warehouse. Let's say Brandon. Let's say you own ten barrels in your own name You store them in a rick house Tornado comes by wipes them out. You have it supposedly insurance with the distillery But the reality is that you don't have a license so you can't take delivery of the liquid So an insurance company is gonna say well, I'm not gonna pay you you don't you shouldn't own this in the first place Right. So there's just nuances in this space that they don't tell you and You know the rates of return how long you have to hold it. I Think anybody can Get bourbon and whiskey from a shitty place, right but We only deal with the top tier right the highest quality The ones we know we can get consistent rates of return, you know and things like that. And so, you know there's just Lots of if you googled invest in whiskey or you know buy a barrel of bourbon or this, you know, there's all these things that come up and I just thought it was time to Get something out there get it circulating. It's part of I think a ten-part series of You know, look here's the industry here's who we are here's what we do Let me help you if you need it and that's that's why we do it. I think that's amazing

48:04I think that's awesome that you're doing that and I think it's You know when you go when you go to Napa, I think I've told this story before but like when you go to wine country It's a special experience. It's an immersive experience, right? Because you're on Silverado Trail and you're at stags leap like that's the Fey Vineyard and then you're like, holy shit And then you're like holy shit This is amazing and you're trying these specialty Wines that this is only available in the tasting room and you can get this and this and this and it's super cool You get it's it's intoxicating right quite literally and figuratively. It's romantic and I was in I don't know the name of the city is right outside of Barnstown is we're outside of Louisville and outside of Lexington and Like ten minutes from Buffalo Trace, right? Lewisburg is that a part of the area Lewis Lewis Lewisburg. Okay, that's where we were it was at a wedding my brother-in-law was getting married and Before the wedding like he busted out a 21-year pappy and this other it does for the groomsmen to drink I didn't know anything about it right that night at the reception Everybody started busting out these bottles of bourbon and I was like, what the fuck is this?

49:16Like where is all this stuff and it was like this is a Rowan's Creek that was made by the guy that had there's only one barrels an orphan barrel that we He made and he gave to his friends kind of like this is the this is a hot mayor bottle And this is a 12 year old that nobody else has we got an auction and everybody was open to the stuff and I kind of went Wow, there's a culture around this. There's a real culture. This is a long time ago I mean this was 15 years ago. I don't know maybe 10 12 15 hours right when angels envy first started coming out and Because he was a he worked for angels envy. And so angels envy's like sponsored the wedding and it was all the angel Anyway, it's a good time But I kind of that was my eye-opening moment to go Oh the wine world is kind of like the burpen. There's a whole culture around this and I'm two and a half hours away from it in Nashville and then I started digging in and I went oh, this is really cool that's when I got into bourbon and I can see where there's a lot of people that have Kind of done the same thing and then when you have that much attraction to it There's gonna be people that do things that are unscrupulous. What you're saying is hey look We're seeing a lot of that out there. What we do is we're we're the OGs We're doing this thing the right way and we're we're we want to help people not Get caught up in some of the bullshit that's out there. So we're putting these videos out and Raising our hands if you need any help you have any questions call us. Yeah, just call us. We we're not we're not Hard-pressed to sell you anything, right? We're fine. You don't have to buy anything from me Honestly, it's fine If you can do the right thing and somebody then they're in for doing that that's right and you know, the videos Certainly have worked. We've gotten calls I'll jump up to Lexington next week and meet with some people that want to do it And I said well, who are you talking to? Are you talking to this this this and this thing? Well, yeah, how'd you know?

51:09I said well because here's the deal They all buy from me. So you're paying a double fee Right, so get the middleman. Well, it's not skip the middleman. It's just the middleman didn't tell them So they went out and searched for it and found it themselves and that's like you should say hey I'm buying this from so-and-so or I'm you know, I've got two markups on it or you know You just just tell them they're still gonna buy it but just tell them or most of your clients distilleries Most of my clients are brand owners because a brand owner is not the same as a distillery So they can brand distilleries can be brand owners but like Blue run, which is a beautiful bottle really Crazy hot right now. It's got a butterfly on it They may buy bulk from us, but they're made at Bardstown bourbon company owned by somebody completely different the Brad Paisley, right?

52:09Yeah, that's a brand made at Bardstown bourbon company. So you'd find Georgia and and I love how it says a blend of straight bourbon whiskeys from Georgia and right Kentucky Please find that he's not distilling anything Myself he all he's doing is we're setting a blend Those were already Aged barrels. Okay, so they were already over four years old So what we're doing is basically the chef in the kitchen mixing To get something he likes to drink at the right proof and then we bottle it. Okay, so you're taking You Have to walk me through this like I'm a child because I write am so when you're making this right here This is called American Highway Reserve. It's beautiful. This is route to this beautiful bottle It goes in barrels that travel the country with Brad Paisley on tour this stuff does But you aged barrels that we might own Roll into the truck and go on tour with Brad Paisley, okay, they could be different mashbills different ages a Whole bunch of different things that we think will make a good final product Goes on the truck in ages, okay Comes back we unload it taste it all and Sit like a chef in a kitchen mixing 10% of this barrel 20% of this this and this Okay, we get something that we think Hits it out of the park. So you literally taking different bourbons. Are they all the same recipe?

53:46No, so you're doing different recipes different bourbons different barrels and you pull them out and you go I like bought barrel 3 9 and 15 blended together in 33% this 50% correct 12% this and I'm gonna make that now make and now make 20,000 cases of that So that's that's the way it works But like I can take 21% bourbon and add a small amount of 36% 21% rye add a small amount of 36 and heighten the caramel flavor, right? I mean, so there are things you can do Within the product that we already know To move things around and so each route so to speak it's gonna be different Correct because in route 2 we made this blend from all of these wines these burdens Traveled on this tour this tour that tour may not be around next year, right? Another pandemic version 3.0 or whatever climate is different where it travels and everything. So yeah, totally different Wow, see that that's the really that's the cool stuff. That's that's one of the reasons I wanted you here because I'm like You don't get that story from anybody else. It's the way it works so we can certainly use technology to Get us to make consistent blends But we like the individuality and so do others there's lots of them out there right that that like the individuality of it not being consistent How do you make consistent bourbon year-in-year-out like makers mark, right makers mark or Jack Daniels it tastes exactly the same Year in year out. How do they do that? Well, they've been doing it for a hundred years the same recipe They have the same formula the same yeast the same recipes. They know how their Rick houses work and in the end

55:51You're hooked up to like a gas chromatograph and you're testing things and you're looking for You're looking for things to keep things in balance. So it's technology that's identifying if it tastes the same it is now It is it is now in the past that it wasn't I mean you can do Organalyptic testing today and take pick up butters and certain things but you know Today a lot is done with technology so what's your take on Pappy Van Winkle? Because that's the holy grail as far as not the holy grail that's what people tell me we know It's not that it's not the holy grail when I say I have a bourbon list at Mary Bowle I've got 50 bottles on it Most of them are allocated been collecting them for years and it's really impressive and they go do you have Pappy? Okay, I go. Yes. I have Pappy and they go I gotta come drink it I'm like, but why is that the one because it's is it the same as Weller? Is it the same I hear I can't I can't go through all the secrets right because the NDA is that we have But I will tell you so I'm doing a bourbon tasting in July Up in Gallatin for 50 people, okay, and I'm pouring five bourbons six six bourbons I can't tell you which ones they are because if they listen to your show it'll spoil it but They're good, they're good and some of them some of them may have been brands we mentioned, right?

57:21But I guarantee you and I'm we're doing it blind Okay, right. I think is the only way to do totally the only way and I'm walking them all the way through it, right? Things from 98 proof to 140 proof. I mean just all the way through Stuff unicorns stuff that you can't even get from air bowls, right? Crazy stuff will probably pour 30 or 40 grand worth of bourbon for those 50 people That's quite the ticket it's quite the ticket They At the end I'll ask people to vote and pick I Will bet you a hundred dollars that they pick the cheapest one Really without they're Really without they are gonna pick one that is $24.99 a bottle I know it already I've done this enough times already that you just know people's tastes people buy with their eyes, right? So But in a blind taste you can't do that. Correct. That's why they're I know they're gonna pick the $24.99 one. So You look at the pappy bottle and you go. Oh my god. It's hard to get it's this and this I got it I gotta try it. I'm gonna pay, you know crazy money for a shot of pappy You know me i'll drink woodford reserve and a diet coke and it's just as good so I just What I what I try to tell people Is to let your tongue and your taste buds determine what you like Not the package And if you do that and the purpose of this tasting Not really the purpose is i'm but Have a place up in gallatin and I don't really know anybody and so I figured this was a great way to Doing it at some golf place right and it's a way for me to meet people. Yeah So

59:24We're going to take another short break to hear a few words from our sponsors Jeffrey easel and his brother clay were amazing guests on the show and I loved talking to them about their business the compost company What they do is they take the number one causer of greenhouse gases in landfills, which is your food waste Food waste in general gets put in landfills and it creates methane and that is greenhouse gases And what they do is they take your food waste and they come pick it up from your restaurant And they take it to their farm. They compost it and they create organic soil They take this organic soil. They sell it to whole foods, which then sells it to you They sell it to local landscapers and local farmers So it's really kind of completing the full circle and they want to come pick up your food waste It's also an amazing thing. We've started at the greenhouse grill and all the servers like this is so cool They love the fact that we're doing it and I love the fact that we're doing it every little bit Absolutely helps you need to call jeffrey easel today. His number is six one five eight six six 8152 and he is ready to set you up Give him a call and at least learn or visit him at compost company dot com Hey guys, we're also talking about super source This is one of those line items on your pnl that I think most managers miss and that is your dish machine and chemicals And there's so much money that gets wasted there on a month-to-month basis I'll never forget when jason ellis came into our restaurant He goes you're using five times the degreaser you're supposed to and I said well how much are they supposed to and he said With this one, it's a concentrate you mix one cup to five gallons And that's it and the guy goes well, I just I use five times that because it gets it done better and he goes no No We did a whole classroom where we taught him that there are actual chemicals that you mix and you more chemical does not mean It works better Not a higher concentrate. That's not what it's there for So there's some really interesting fun stuff that he can teach you All you got to do is give him a call and have him come in and and do an audit

01:01:27Let him see what you're currently using. Let him see if he can save you money. Let him see if If you're using five times too much degreaser Give him a call his number is seven seven zero three three seven eleven forty three And he will come he will come out and check it out. He will do that for you. He's hiring He's growing. I love working with him He's one of those people that every time I have chefs come in here in this studio and they see my super source setup They go. Oh dude. I love that guy. He's the best and that just makes my heart smile so You guys can have a dish machine and chemical guy that you feel that way about as well You just got to give him a call jason ellis with super source Hey guys, I also want to talk about our title sponsor Gordon food service I'm, so excited to be working with gordon food service in this manner because they have been absolutely amazing to me If you're unhappy with who you're using for your broadliner Call paul hunter paul hunter is going to be their new business development manager his number is six one five Nine four five sixty seven fifty three and he will get you set up. He'll come in and talk to you Just learn about what you might need. These guys are amazing. They've been doing it for a long time They're not a public company. They're privately owned so they can get in there and they're nimble they can move around they can Get the things that you need I'm hearing lots of amazing things about gordon food service right now You guys need to give paul hunter a call six one five nine four five sixty seven fifty three people Buy with their eyes you walk in the liquor store you look for what's the coolest label?

01:03:06I like that or what can't I find or what's in the glass case that you have to that's why I have a full Allocated list right now. It's called my top shelf and i've got to sell it by the ounce and i've got all these You know look it's You know rare things that you like. Oh, I can't find that in the store. I gotta buy it here like yeah, that's good That's what you want people to have that that's right, but I will tell you that it's uh I think it's bullshit You know I get samples of my bourbon that's 15 years old and a plastic gallon jug Right, that's the youngest pappy Um Tastes kind of soapy So I I don't really enjoy it, you know interesting but Other people do and that's that's all the matter. I got nothing against pappy, right? I've got nothing against but bt buffalo trace sasarac Great company great people, you know wonderful wonderful product um I just like going through the blind format to be able to help people understand um Just because it says what it is doesn't make it good Well, it just also tells you how much marketing goes into this how let's have in the conversation is about marketing and how Important it is It that's it. I mean, yeah brands. No, look, I mean at 23 25 years old There's probably two cases left in a barrel, right?

01:04:39So the fact it is it is scarce Yeah, right. So if you come across it Scarcity creates value Doesn't make it taste good But it creates value Sometimes it does though not scarcity doesn't make it taste good, but 21 years in a barrel every summer every winter It going into the wood out of the wood into the wood. Does it mellow it like what does that do? That's just what that's my logic speaking that I would assume that since you lost 80 percent of the barrel in that 21 years that that juice Got to be worth something. So I guess well the juice is worth something, but does it does it physically change? the product I mean eventually That extraction in and out right? Can't go any deeper into the wood Well, you're 43 year old scotch can't go any deeper into the wood Is it will it drink differently than it did 20 years ago a 23 year old versus a 43 year old I don't think so or some of it the fact that it's a 43 year old and I can say it's a 43 on the label Because most of the time these bourbon deals it's it's it's kind of a big dick contest. It it's uh In all intents i'm not saying that that's something you do. But I mean it's it is there's a lot of ego in it. Okay Um And and it is as you say, you know, who's got the biggest one?

01:06:12um But but there's a point when it doesn't matter the liquid can't get any further into the wood or There's no more extraction you can pull out of it right is that at x year x year depends on where it is in the rick house what the temperatures have been and stuff like that, but There is a declining return, right? And so do you know what that point is is there a point there is but i'm not going to tell you what it is But yes, why not? It's a number I know but other people are going to know and and then somebody's one of my clients is going to chew me out because they're selling product older than that So the what you say right now is not going to change the market I promise it won't change the market but it could change that somebody finds out and hears about it and calls me So I have to be careful. All right off there. I'm just curious for myself. I don't tell anybody. I understand that but I think that You know I think that the best bourbon is in that six to seven year old for for Casually casually drinking quality and and and you know, that's that's where I like to see it Uh rye generally a little older Because rye is spicier um So I like to see that have a little bit More age on it, but that's where I would drink it It doesn't mean there's not great four-year-old or two-year-old out there. It just means You know, that's where I kind of think the sweet spot is six to seven. Yep Interesting. What's the biggest misconception about bourbon?

01:07:53That the older it is the better it tastes, okay. Well, there it is. That's all I was Anticipating that being the answer because we just talked about it, but I Didn't know if there was something else. Uh, I think and I think People think bourbon only comes from kentucky, but that's not true 95 percent of bourbon comes from kentucky, but bourbon can be made anywhere Because it's just it just doesn't make any sense Anywhere Because it's just it just has to be those the grain correct the recipe Corner above and new american oak barrel just charred right charred distilled between You know, it's basically in the barrel at 120 Yeah That's it. So you can make it anywhere And that's the barrel that gives it the color Yeah, most of the color extraction happens in the first six months Hmm Now I used to buy buffalo tray sells white dog And I used to buy like these little barrels and I made because I had my dad had an office in belview and I made I had a little High I know what it is. Yeah, I made belview bourbon. Yeah, and I filled it with white dog I'm like in like six months It was ready. So apparently it is like smaller barrels work better because you get more contact of the liquid to the wood So the more contact you make the faster faster moves So if I was out there and I wanted to make my own so I do I I call it I I I took I did this a long time ago. This was when I was with us food So it was like seven or eight years ago I've had two of these barrels called the belview bourbon and I was a traveling salesman, right?

01:09:37So i'm all around the city and I put them in my trunk So these tiny barrels in my trunk and I had them stationary So as I drove around all the time through the summer I did six months in the barrels and like half it was gone when it was done, but it was really good Yeah, it was a really nice bourbon. Yeah, it's look Doesn't surprise me and it ages. I think it's 10 to 12 times faster So if you do six months and i'm sloshing all around the whole time six months be six years You're getting more coverage of the liquid is using more of the wood Right. So when we fill a barrel a regular wine barrel Is 53 gallons. Yeah, but we fill it 63.6 proof gallons because we're filling it at more than 100 proof So there's actually more in it. So when you start Taking it out, right? That head space 10 4 4 4 becomes more because it sits in a traditional rick house That space goes dry and never gets used again. Yeah, but if you're rolling it Constantly being touching it so you're picking up, you know It's huge 14 of a barrel. It's huge interesting Wow, okay. I feel like i've had like a master class here in what you do I'm more than happy to have eating man do master classes any day. This is so cool What do you what are you doing now personal life? Like what is your what do you do for fun?

01:11:04How are your kids? How's the family like what's going on with you? Everybody's good. You know, ashley who you may remember Um married lives in tucson I have three great grandchildren three grandchildren. I was like three great grandchildren. Holy cow three grandchildren Uh, and her husband's a f-16 fighter pilot For the air force So and they've just you got to go up on a plane with him. I can show you videos. I've gone up And refueled him over the mediterranean So in a tanker Literally laying down in the back of the tanker doing the controls. It just got we went last night To see we just saw the top gun. So david my son-in-law is A course b instructor In tucson now he was he was stationed in South korea and italy before that so he's been you know, they've been all over. He's a badass He's the guy that chases you That chases you so so it's fun. It's fun for him Uh, and he loves it But they're in tucson now actually coming in for july 4th and then my other daughter britney lives here in nashville and she's a realtor for parks um and doing that Denise and I are just you know uh Enjoying things enjoying you know participating in different things, you know nashville christmas police charity and all these wonderful things and running, you know great business and Playing some golf disappearing on weekends things like that It sounds like a charmed life It's blessed. We got very lucky. So It's awesome again got for anybody Karma really works. So do good things I didn't believe it in a past life, but in in reality Uh, just do good things just do them put good energy out there. Don't don't expect anything back

01:13:06You just do it Life's good I love it Jeff, what's your uh, what's a book? If I was to ask you a book that changed your life or a book that you would recommend anybody out there reading if it's A book on bourbon or if it's just a book about life What's a give me a good book. I'm looking for book recommendations Howard br wrote a book pour your heart out Which is howard was the president of starbucks Okay, and he He talks about How important I think it was for your heart. It's howard schultz wrote one howard bhar wrote one They were both, you know there but howard bhar's one is really about How to treat people And you know be respectful things like that. And so I think it's really Uh very very insightful and I know howard and he's just a tremendously great person and then There was one Not like a self-help, but I just read Like what's his lesson? I think trot And it's about you the personal protection business and how it operates and and It's crazy. I can't tell you where these guys I mean I I can tell you read off air but He'll tell you in the book where he worked and Holy stories and the pictures are crazy and I never knew uh these things about how they do personal protection and and and uh, Of course you want to start a bourbon brand but you know, so that's how they got to me but uh Very cool book

01:15:07I love it Um, you heard me say a minute ago as you walked in at the end of mikey and brian's interview um gordon food service sponsor is my final thought and I like to give our guests the opportunity to Take us out with whatever whatever they want to say. I feel like you've said a lot of this today, but Summise the conversation whatever you want to say you're talking to people out there in the nashville restaurant world or whoever final thoughts, uh presented by gordon food service You know, I think uh, I just would reiterate Stuff that we already talked about and say look Trust karma put it out there do good things Don't expect anything to happen and life will be good I Love it jeff hotmayer. Thank you so much for joining us today. Did I miss anything? No, well, i'm sure but then I wouldn't come back. So now I get to come back you get to come back. I love it Thank you so much for joining us here and uh, we will stay in touch. Thanks jeff. Thanks buddy Big thank you again to jeffrey hotmayer from the brendiamo group What a fun interview that was I always love catching up with him and he just such a generous guy and um, Thank you for listening. Hope you enjoyed that Let me know what you think of that find the post where we posted about this and tell me did it suck Did you enjoy it? Did you find it as interesting as I did? Hopefully, uh, you did next week We're very excited to bring you The guys from bad luck burger club. They're going to be on the show next week. This episode will be out on friday So they're kind of they're coming in tomorrow and then i'm going to put this episode out friday. So big fun things Hope you guys are planning your fourth of july Plans because it's coming up big fourth july downtown at the riverfront park You've got old dominion headlining. Uh, let freedom Sing is what it's called this year. Let freedom sing downtown on riverfront park

01:17:09Hope you guys are doing well. Hope you're staying safe and we will see you this friday for bad luck burger club Love you guys. Bye