Bespoken Spirits - How Technology is Changing the Bourbon Landscape

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📢I talk🎙️with  Peter Iglesias, CEO,  and Scott Savage, COO of Bespoken Spirits, a portfolio of brands made from the latest technology in aging and creating new flavors.
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These two are the perfect match for this venture and I cannot wait until you hear all the really amazing things they are doing at Bespoken Spirits. I wish them all the best and will continue to follow their journey over the coming years.

I couldn't ask for nicer gentlemen who are on cusp of something different and are inspirational in their journey and beyond. I hope you enjoy their interview as much as I did recording it.

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Transcript

00:00:02:10 - 00:00:28:15
Jessie Ott
Welcome to Thursday Thursdays at 3 p.m. Eastern Standard Time. My name is Jesse at the host of this podcast, which is all about beverage innovation. I talk with innovation pioneers from agriculture to glass. Thank you for listening and be sure to subscribe to be notified of all new episodes. Hello everybody, and welcome to Thursday Thursdays. My name is Jessica and I have Peter and Scott here from Bespoke Experience.

00:00:28:15 - 00:00:30:16
Jessie Ott
Hi guys. How are you doing today?

00:00:30:18 - 00:00:33:05
Peter  Iglesias
Doing great. Good to see. Thank you.

00:00:33:06 - 00:00:41:16
Jessie Ott
Yeah, good to see you guys. So definitely looks like you are calling from two different spots. Peter where are you calling from today?

00:00:41:18 - 00:00:47:22
Peter  Iglesias
I'm actually calling from Fort Lauderdale, Florida today at my home here in Scott.

00:00:48:00 - 00:00:50:22
Scott Savage
I'm in Lexington, Kentucky at our new facility for bespoke.

00:00:50:23 - 00:01:11:13
Jessie Ott
Right. New facility. I can't wait to dig into all the details. This is so exciting. So Peter and I met, yes. Gosh, was it right before the turn? Right before, like, right at the end of December? Maybe. So. I know we've had to reschedule here and there. So super excited to have you guys on and talk about all the things you're doing.

00:01:11:15 - 00:01:20:08
Jessie Ott
you know, at bespoke, and I know that you guys have a lot of awards behind you and, great products. So let's, let's, let's dig in.

00:01:20:10 - 00:01:21:16
Peter  Iglesias


00:01:21:18 - 00:01:22:14
Jessie Ott
All right.

00:01:22:16 - 00:01:23:07
Peter  Iglesias
Sure, sure.

00:01:23:10 - 00:01:28:00
Jessie Ott
So who wants to start? you know, kind of from the beginning.

00:01:28:01 - 00:01:55:13
Peter  Iglesias
I'll start and then I'll tag in Scott to kind of add to it. And, but so bespoke has been around for almost five years now. really, they spent the first two and a half years or so just proving the concept of this technology. the founders were they were scientists. They basically they used science to create this amazing technology.

00:01:55:14 - 00:02:21:04
Peter  Iglesias
I joined, a little less than two years ago as the CEO. Scott joined about that's a year and a half ago or so. now, about a year now. Wow. Scott. It's gone. It's gone quick. So, Scott's our CEO. I didn't mention that. And, so what we've done is we've evolved over the last couple of years into this now spirits company.

00:02:21:04 - 00:02:49:18
Peter  Iglesias
And, we've developed not just our recipes and our technology. We've entered into three new SKUs are Rye Bespoke and Rye Bespoke, an American whiskey and a bespoke bourbon and then we we did this fascinating thing last year, we started partnering with artists. and our first artist was a band called Whiskey Myers. And we make a bourbon for them called Uncle Chicken's.

00:02:49:20 - 00:03:15:08
Peter  Iglesias
It's it's fantastic. one just one double gold. Was it Scott? Yeah. Yep. And, we also partnered with Leonard Skynyrd, and we make hell House whiskey, which is actually our biggest brand to date. phenomenal partners. so it's just been this exciting journey since since I've joined. And I'll let Scott kind of tell you a little bit about his journey here and what he's accomplished.

00:03:15:10 - 00:03:26:20
Peter  Iglesias
And Scott is really spearheaded this entire transition from our original space in California, where we're producing to now in Lexington. So I'll turn it over to Scott from here. Yeah.

00:03:26:21 - 00:03:47:14
Scott Savage
Thanks, Peter. So I'm, born and raised here in Lexington, Kentucky, and worked for, who's now the chairman of our board of bespoke and his name is TJ Europe. Let's talk about TJ item today. But, you worked for him for 16 years before he retired and went into venture capital, and he was one of the first investors in this technology.

00:03:47:16 - 00:04:14:05
Scott Savage
And I guess when Peter showed up in California, it only took several months before the two of them realized that, it didn't make a lot of sense, financially, primarily to be shipping bourbon, in whiskeys and, so Peter, came to Lexington to meet me. We, hit it off right away. I mean, I was hired soon after to to bring the company to my hometown here in Lexington.

00:04:14:07 - 00:04:19:18
Scott Savage
And so it's been it's been a little joke. I, I said I could do it six months in order.

00:04:19:20 - 00:04:20:14
Peter  Iglesias
Yeah, 11.

00:04:20:14 - 00:04:41:10
Scott Savage
Months and five days, in fact. Not quite done. we're we're right at the finish line. It's very exciting. You're at Lexington. we've got the office set up. We know, stuff. I'm avoiding the, the your visit to s apartment is here half time, so seven and a half, like this, which is great. yeah.

00:04:41:12 - 00:04:42:02
Peter  Iglesias
This one.

00:04:42:02 - 00:04:47:17
Scott Savage
So we're we're rocking and all. I'm getting ready to make some spirits right across the parking lot here at Greenline station.

00:04:47:19 - 00:04:48:06
Jessie Ott
Awesome.

00:04:48:06 - 00:04:49:21
Peter  Iglesias
So you talk.

00:04:49:23 - 00:05:10:17
Jessie Ott
Peter, talk a little bit about the beginning of making bourbon in California. Was there certain? I mean, obviously, if people lived there. But secondly, was it just people they knew locally and or access to warehousing or beer barrels or the liquid, like what were how did that kind of come to fruition out there?

00:05:10:18 - 00:05:38:14
Peter  Iglesias
Sure, sure. So, it the the, the founders were based in Silicon Valley and it's, you know, tech country tech world. And that's, you know, these big tech companies that just blow up and explode. So really they started out as a tech company. You know, this this the founder, his name is Martin Janus. Our he, he basically he basically said, you know what?

00:05:38:14 - 00:06:03:15
Peter  Iglesias
I want to challenge the fact that something sits in a barrel for three years or five years or ten years. Why can't we, with science figure out a way to do it better and faster? And, you know, everybody has a different taste profile. Everybody's different. So I don't think we everybody's going to agree or everybody's going to have the same philosophy.

00:06:03:15 - 00:06:25:08
Peter  Iglesias
But we certainly do make some incredible spirits. His technology was just it blew me away as a bourbon drinker for many years now. So what we so that's where it started. The whole thing started in Menlo Park. We had a lab there. We had offices there. And then we had a production facility in Treasure Island, which is an island just off in between Oakland and San Francisco Bay.

00:06:25:10 - 00:06:53:00
Peter  Iglesias
And, so very small operations started out, we quadrupled we for our businesses here. So we went from very, very small to four times bigger in just 12 months time. So it really shows you how the, the, the transition from, you know, this, this little startup company and we're still startup company. Let's not that's I joke I mean we are.

00:06:53:00 - 00:07:13:19
Peter  Iglesias
But at the end of the day it was engineers and and and scientists that were trying to maneuver through this very complex alcohol world or the three tiered system here in, in the U.S. and it's it's a very expensive and hard thing to do, especially if you don't have experience in that. So that's kind of where I came into play.

00:07:13:19 - 00:07:23:22
Peter  Iglesias
And I helped maneuver it. So like Scott said, I instantaneously knew the cost of doing business in the state of California. It's no secret. It's super expensive. No, no pun.

00:07:23:22 - 00:07:25:06
Jessie Ott
Especially on a little island.

00:07:25:06 - 00:07:50:17
Peter  Iglesias
So, yeah, yeah. So, you know, the first thing you know, speaking to TJ Rogers, who's the chairman of our board and he is a Silicon Valley legend, people have heard about him. I mean, there's there's he's written books, I mean, genius, smartest man I know. He, he and I sat down, and I said, you know what?

00:07:50:17 - 00:08:17:19
Peter  Iglesias
I think it's time for us to to make a better business decision. Not just that coming to the Bourbon capital of the world isn't such a bad thing. Especially when you're introducing this. This really, I would call it disruptive, unique technology to the bourbon world. And, you know, spending those first two and a half years, you know, proving the concept, winning over 180 awards now, I mean, that's unheard of.

00:08:17:19 - 00:08:36:00
Peter  Iglesias
Every single skew that we have created know, including the ones that we don't sell, have won double gold medals. So we're doing something right. And I really believe in what we're doing. And the technology, it there's, there's a leg to stand on here and, I'm excited about it.

00:08:36:02 - 00:08:56:16
Jessie Ott
So, Peter, I know that, you know, you're you're like me, you're in the industry. You're not from Silicon Valley. You don't have the science background. But can you explain a little bit about, or bridge that gap between what, how a Silicon Valley person goes, oh, let's just break through this industry that, you know, obviously we don't change.

00:08:56:16 - 00:09:10:19
Jessie Ott
We are now rapidly in the last few years, but how how does that work? And can you translate some of the language of that technology that they, they were trying to break through to do it?

00:09:10:21 - 00:09:27:08
Peter  Iglesias
Hey. Yeah, I'll actually I'll let Scott explain the technology and then we'll walk together. We'll kind of explain to you how we've morphed it into the this complex liquor industry. Okay. Bars. So Sky go.

00:09:27:10 - 00:09:53:20
Scott Savage
Yeah. Thanks. Thanks. Peter and Jesse. So the technology that that was invented by our chemist founder, Martin, and Stu and and Jordan is still with us. it's no different than aging bourbon in a barrel in a brick house. from the all the ingredients. What I be, there's no additives. it's it's a simple equation of of time, temperature and surface area.

00:09:53:21 - 00:10:15:04
Scott Savage
So it's it's where the liquid touches the wood, where the magic happens, and, what we do is we control all those variables with with much more precision. if you tour any distillery in Kentucky, you might get the chance or. Great. Really? You might get the chance to see how they char and oak barrel and they put the whole barrel together.

00:10:15:04 - 00:10:34:09
Scott Savage
The tops are missing top and bottom, but it's so this cylinder, I think it moves along a conveyor belt, and there's a natural gas flame that shoots up through, and it's turbulent. And you see a lot of, you know, activity in the flames. And it's simply a matter of how long they char at the barrel that determines the level of char.

00:10:34:11 - 00:10:53:15
Scott Savage
most commonly story level four, which is around 50 some seconds. what we do is we take the exact same oak. It's brand new oak. it's literally a slapped, a stave, of oak that you might use to make the barrel. and we put it in an industrial oven or toasted at a very precise temperature.

00:10:53:17 - 00:11:11:08
Scott Savage
We'll do that for a very precise amount of time. so we're able to get extremely consistent wood profiles. it's kind of the number one precision element to our approach. then we dice them into very small, micro states about the size of a half a pencil.

00:11:11:10 - 00:11:12:08
Peter  Iglesias


00:11:12:10 - 00:11:36:09
Scott Savage
And that gives us a lot of surface area. So a barrel is nearly a sphere, and that that geometrical shape is perfect for optimizing volume and minimizing surface area. But we're doing that exact opposite. We're throwing all these little chips of wood into a stainless steel container. and so that we get 300 times the surface area, as, as a barrel would.

00:11:36:11 - 00:12:03:21
Scott Savage
And the other very variable being time, since we have, 300 times the surface area, we can drop the time down as well. So we're able to achieve equivalent levels of extraction of the wood, the distillate, in dates instead of years. what's many other advantages in energy consumption? What consumption? And we use the entire volume of the wood instead of just the surface of the barrel.

00:12:03:22 - 00:12:22:04
Scott Savage
we save water doing this as well. if we don't have the angel share issue. Not we're not even talking about the fact that you have to own a Rick house. You have to own the land. You have to you have to pay for the inventory. That's that's aging on the shelf, which is it's very expensive. So it's science.

00:12:22:04 - 00:12:43:11
Scott Savage
I think the real advantage that we, have, it's the three years, as Peter mentioned, of RV development, where we learn all the nuances of the various different types of wood that we use very, very aged. It's on oak. the different how we toast, how finally we, we cut the get the wood with the laser, etc..

00:12:43:13 - 00:13:05:20
Scott Savage
that's all in our database and knowledge base. And so we're able to bespoke, spirit, which means the custom craft, the specific flavor profile, aroma profile that you're looking for or with, you know, with simple equations that we use to develop those recipes so very rapidly, we come up with new and unique flavors for the varying palates in the world.

00:13:05:20 - 00:13:09:16
Scott Savage
Right. Well, that's really the magic that and.

00:13:09:18 - 00:13:10:06
Peter  Iglesias


00:13:10:08 - 00:13:11:22
Jessie Ott
Is it all or what's.

00:13:11:22 - 00:13:14:13
Peter  Iglesias
What's interesting about. Sorry, I.

00:13:14:16 - 00:13:19:22
Jessie Ott
Was just wondering, you mentioned the Staves, but what's the vessel that ages.

00:13:19:22 - 00:13:20:07
Peter  Iglesias
In?

00:13:20:09 - 00:13:33:04
Scott Savage
It's a stainless steel, stainless steel container, much like a fermenter. So it's, 300 gallon fermenter with double wall jacket for, for for setting the temperature.

00:13:33:05 - 00:13:35:13
Jessie Ott
Okay, that's what I think.

00:13:35:15 - 00:14:06:12
Peter  Iglesias
Yeah. Yeah. And what I was going to add to that is that having this technology and access to being able to deliver specific flavor profiles in days allows us to create these artist partnerships. And what's different about us versus somebody who goes in and does a sponsorship or puts their name on a brand, is the artist partner can actually come in and this is truly theirs.

00:14:06:12 - 00:14:41:18
Peter  Iglesias
It's a one of a kind spirit. It's a one of a kind flavor profile that they've determined that is theirs and it will always be theirs. It's it's their flavor profile. And we have the technology to tweak things if they want a little smokier, they want a little sweeter, they want it darker. So that's what the technology allows us to do, and it allows us to maneuver quickly, whereas if somebody, an artist were to come into a big bourbon producer and say, I would like a bourbon that tastes like X, Y and Z, they say, okay, come back in three years and we'll talk.

00:14:41:20 - 00:14:54:16
Peter  Iglesias
And that's and maybe, maybe they find the exact taste profile that they're looking for. So that's the uniqueness. The are the distinct difference between us and, the other producers with the technology.

00:14:54:18 - 00:15:07:03
Jessie Ott
And when you, when you talk about, new oak, is that, just American oak that you're using, or are you getting different types of oak from around the world?

00:15:07:05 - 00:15:11:10
Scott Savage
Which is, both French and American oak. Those are the two that we're using.

00:15:11:10 - 00:15:13:09
Peter  Iglesias
Right. Okay.

00:15:13:10 - 00:15:35:13
Jessie Ott
You know, maker's Mark does this program that I was involved in, that's very similar to that. And it's, really a cool program. And, I don't know what your processes, but it's, you know, one where you go into a room and you, taste all these different profiles, and then you mix them all up, and then you pick the one that you like the best.

00:15:35:13 - 00:16:00:05
Jessie Ott
And that's kind of a cool experience. And, really kind of helps me understand a lot, a lot more of what you guys are doing. And I think just having that experience and seeing them put those staves in there, just to kind of, you know, adapt to those profiles, which is, and it was only a few months to, like you said, it was only I think it was on the shelf and bottle that then maybe six months or something.

00:16:00:07 - 00:16:27:18
Jessie Ott
so that's so cool. that that's so that's so incredible that you, you have these industry, you know, veterans at maker's Mark doing, doing this. And then you have a completely whole different world of people that are saying, hey, let's let's check this out. This how can we do this from a scientific, you know, standpoint. And they're they're creating the exact same thing, but obviously not branded.

00:16:27:18 - 00:16:54:11
Jessie Ott
Right. You get a lot more, variability of like, profiles and flavors and grains and whatever it is that you want to do. It's like a blank slate. You know, you get to just kind of. Yeah, create whatever you want, which is really cool. I love how Peter, you're explaining dark, sweet, smoky, you know, that's really incredible and very, very, you know, micro level.

00:16:54:13 - 00:16:55:20
Jessie Ott
Right?

00:16:55:22 - 00:17:22:02
Peter  Iglesias
Yeah. Well, if you think about it, you know, technology is, is really interesting. It's and it's always initially I think humans are creatures of habit. So we, we, we hesitate or most hesitate to any kind of new technology. You think about computer, you think about electric cars. You know, Tesla wasn't nearly as sexy as it is today, even ten years ago.

00:17:22:07 - 00:17:57:16
Peter  Iglesias
And, I think people are way more receptive to electric cars today than they were back then. And I think it's it's the similar thing here with producing aged spirits they've been making they've been aging things in barrels for a long time. They've been doing it the same way for a long time. So yeah, I think the industry is poised for not a transition, but some changes to happen and things to get better and more precise and I think that's that's kind of the direction that everybody's going in.

00:17:57:18 - 00:18:26:14
Peter  Iglesias
And I think these big publicly traded companies are yes, they're cognizant of the ESG factor and that that's a big deal. And, you know, so they are trying to get better and they are very aware of our technology, what we're doing. And I think everybody is any of the big players in this game, they're all looking at different ways of perhaps, you know, getting better and more precise.

00:18:26:14 - 00:18:37:01
Peter  Iglesias
And, a little more sustainable too. And I think we meet all of those, all that criteria. So would you agree, Scott. Yeah.

00:18:37:03 - 00:19:16:03
Scott Savage
Yeah, I agree completely. The, we're not we're not trying to compete with the, mature brands that are that are out there that have been doing it the same way for, decades or if not century. you know, as a Kentucky born and bred, Kentucky boy. I love those moments. I still, still have some at my house and, but this one has it's it's not exactly the same, but it's we're able to, I think, add a significant amount of value to what's already a good it, in a very short time what's, what's very little amount of money.

00:19:16:05 - 00:19:36:09
Scott Savage
And I think that the value in that technology is real. not necessarily, among the skeptics of, of, you know, the bourbon purists, but then in the general general consumer market, I think we have an opportunity to do something different and unique, that it's really exciting.

00:19:36:11 - 00:20:01:08
Jessie Ott
Yeah. I'm no, 100% I think it's good to have those purists. Right. You want some tradition in the industry? but, you know, this technology is is going to happen, right? You can't stop it one way or the other. So why not be a part of change? You know, I've seen time and time again, you know, a lot of people, you know, that have been in the industry a long time.

00:20:01:08 - 00:20:30:15
Jessie Ott
They're they're changing. They're changing what they're doing. It's, you know, gets to be a challenge chasing goals and plans for these bigger companies. It's gets to be kind of, you know, tiring, you know, and to be able to be a part of something new innovation that's going to happen. It kind of recharges yourself. It really kind of sets like your priorities of of your, you know, how you conduct yourself throughout the day, but like how you relook at the industry.

00:20:30:15 - 00:21:03:17
Jessie Ott
And it's exciting again and it's fun and and you know, the, you know, every, every want everywhere, right. You don't have to be everything that everyone you are. You're very specific to who you are. You have a specific market and then everybody gets to play. Right. So I think it's super exciting what you guys are doing. It's very it's very technology driven, which I didn't realize, at the beginning of, you know, when Peter and I first started talking about this and I think it's super interesting how two worlds collide, right?

00:21:03:19 - 00:21:31:16
Jessie Ott
To me, this you have the science silicon kind of perspective, breaking into this, this world, which, you know, obviously, you know, when you're outside looking in, it's glamorous, it's fun, it's exciting, but we work really hard. And, you know, it is science, right? It's technology. It always has been. you know, whether you're winemaker or blender or master blender or whatever it is, it's all science, which is just really cool.

00:21:31:16 - 00:21:51:11
Jessie Ott
I think to have these two worlds kind of come together and create such a magnificent product. And obviously these scientists knew exactly what they were doing. And, maybe not right away, but they adapted quickly. Two and a half years is pretty quick to kind of come up with technology that can create a liquid. This, this good, that you guys are producing here.

00:21:51:11 - 00:22:15:13
Jessie Ott
So, congratulations. And that's super exciting. I'm pumped for you here. the more I learn, the more excited you get. question about how you select product for celebrities and what is that process? And are you looking at doing this for the clients or chains or any anything like that?

00:22:15:15 - 00:22:39:07
Peter  Iglesias
Yeah, that's that's a great question. I'll run you kind of through the process with our artist partnerships. So, last year we did the two one with Whiskey Mars and one with, moderates. It obviously. And it's this really cool process. all right, tell me, guys, we'll have, a meeting and we'll say, what do you guys like?

00:22:39:09 - 00:23:00:18
Peter  Iglesias
Do you drink? You know, and Leonard Skinner was famous for drinking Crown Royal on stage. Like they would have a bottle. So we kind of knew a we know that flavor profile. It's a Canadian whiskey. I don't I'm not going to do a Canadian. We could but we they wanted an American whiskey but they wanted a specific profile.

00:23:00:20 - 00:23:08:18
Peter  Iglesias
So what we did is we took what they said and then we created Scott. Was it 5 or 6 different samples.

00:23:08:20 - 00:23:10:06
Scott Savage
Five Michelin?

00:23:10:08 - 00:23:35:11
Peter  Iglesias
Yeah. So five samples. And it was Jesse was hilarious. We get on this zoom call the entire bands, and we're tasting them one at a time, and we're going through the profiles and, you know, and everybody's got a different opinion. And then they say, okay, we really like this one, but we'd like you to tweak this slightly. And we're like, okay, so we we take that one, we do it, we do another call and they're like perfect.

00:23:35:13 - 00:24:02:11
Peter  Iglesias
So that's kind of the how we do it kind of, thing, when it comes to, doing like barrel programs or private labels or things like that with perhaps a chain, we have the capabilities of doing that too. It's, it's that's again, the beauty of the technology is it's just that and yeah. So it's, it's it's fascinating.

00:24:02:11 - 00:24:33:22
Peter  Iglesias
We'll do we're going to do another artist partnership, this year and then we'll do another artist partnership in 2025. And we'll probably hold steady to there. And then as the new facility comes into play, is it we'll have people coming in for tours. You know, we would like the opportunity for people to have the chance to actually taste and and create their own profile of, of, of a bourbon or a whiskey.

00:24:34:00 - 00:24:47:07
Peter  Iglesias
and that's the vision. Scott, you can go into, you know, the things that we do from, the private label sector with, with things that we've done in the past and going forward, what the vision looks like from a production standpoint.

00:24:47:09 - 00:25:13:06
Scott Savage
Yeah. Happy to be here. Thank you. So, because, you know, the technology is fast, that that's the beauty of it. this is a one liter, four 500ml, container that we use for these experiments. And we can run 30 of those in parallel. So, in a matter of a week, they can turn around 30 new flavors that the world has never seen before.

00:25:13:08 - 00:25:42:13
Scott Savage
and so that with the knowledge and the database of those recipes that we have is what really enables us to leverage the artist partnerships and the reason to do that is simple. They have a built in exposure. they give us a built in exposure to their fan base, where we can rapidly get eyeballs on the product first, to millions of people, which then translates into hundreds or thousands that people get the chance to taste it, and then hopefully purchase a bottle.

00:25:42:13 - 00:26:04:17
Scott Savage
So that's the acceleration of marketing that our speed, our speed at our you really, really promotes, that same process is viable for, for large chains. So a big chain that wants their own product that's unique. and that sets them apart from their, their competition. We can do that. And we're engaged in some.

00:26:04:19 - 00:26:05:01
Peter  Iglesias
That.

00:26:05:05 - 00:26:29:23
Scott Savage
some exploit exploratory, avenues there. but what I'm excited about, among all of this is that I think we can scale it down literally to the individual consumer. where where the consumer could follow the same flow that that the band Leonard Skinner did think in, in this room, maybe before they come make an appointment, give us their favorite brands, their favorite flavors, we'll put together five samples for them.

00:26:29:23 - 00:26:34:10
Scott Savage
They come here, they taste. If they like one, great. If not, we can.

00:26:34:10 - 00:26:35:18
Peter  Iglesias
We can. We should get.

00:26:35:18 - 00:26:57:21
Scott Savage
This. Rejoice and come back in a week. and then literally a month later, we could have, a case of their own, very own whiskey for them. even at an individual consumer level. So it's scalable throughout. We're obviously focusing on artists because of their reach, into the consumer super base. but it's, that's the really exciting part of the technology.

00:26:57:23 - 00:27:20:10
Peter  Iglesias
Yeah. There's so many different facets to this that. Yeah, I really feel like we've barely scratched the surface of what we can do as a company. And as with this technology and it, it just you've got, there's an old saying that I eat your elephant one bite at a time, because there's a huge elephant to eat out there.

00:27:20:10 - 00:27:55:05
Peter  Iglesias
And, you know, for us, it's being being savvy, being smart, being focused and really attacking this thing in the appropriate manner and and taking it step by step and understanding. This is a process. You don't explode in one day. Now it takes step by step process to to get to a point where, it's, you know, you become this mega company, and hopefully, you know, work really for me and I believe for Scott, too.

00:27:55:05 - 00:28:15:18
Peter  Iglesias
And I don't want to speak for him, but it's, it's really enjoying this process of going through this. And it's, it's it's hard and it's at times painful. And but the journey it's a is is is just it's so fascinating doing this. I've been in this alcohol business for 20 plus years. And you find yourself almost on the hamster wheel.

00:28:15:18 - 00:28:40:21
Peter  Iglesias
Once you've figured out how to do this and do it well, it almost becomes second nature. So you had mentioned earlier in the podcast that, you know, it's exciting and it kind of reinvigorates you when you think about this technology. I remember interviewing for this position and just, you know, thinking to myself, and this is disruptive technology. And I felt like I was just getting into this industry again.

00:28:40:21 - 00:28:54:11
Peter  Iglesias
That same excitement kind of bubbled up inside of me. And so it's kind of the driving force for me at least. And I believe for Scott to know, I don't want to speak to Scott, but. How do you feel about that, Scott?

00:28:54:13 - 00:29:10:12
Scott Savage
You know, I yeah, you know, I was I am an engineer. I was working in electrical engineering in a Silicon Valley company, my entire career. And, as as Peter experienced, ironically, and in the alcohol industry.

00:29:10:14 - 00:29:11:03
Peter  Iglesias
so.

00:29:11:05 - 00:29:24:19
Scott Savage
I was coasting, you know, things were things were easy. but there wasn't a lot of new learning. And so coming here has been completely reinvigorating. I feel like a kid again, learning every day. It's been fantastic.

00:29:24:21 - 00:29:25:22
Peter  Iglesias
Yeah.

00:29:26:00 - 00:29:52:06
Jessie Ott
Yeah, I think that's part of the the excitement, behind it. And I think, you know, as consumers, we get we're excited for that too. Right? New brands, new energy, different way of looking at it. you know, there's never been more brands. And now exploding and which to your point, Peter, this industry is hard. It's hard, especially being a startup, you know, brand.

00:29:52:06 - 00:30:15:03
Jessie Ott
And how do you make more noise than the other one? you know, you guys are partnering with, you know, big, big brands, you know, in terms of your partnerships. So I think that's certainly going to elevate your, your brand, you know, higher than, than others, but it's still that brick and mortar piece that you still have to kind of hit the streets, get in the accounts, get the, you know, liquid.

00:30:15:05 - 00:30:26:20
Jessie Ott
So all that kind of but you know, aspect of it get distribution, you know, state by state, which is brutal, especially because there's so many, you know.

00:30:26:20 - 00:30:28:01
Peter  Iglesias
Yes.

00:30:28:03 - 00:30:56:01
Jessie Ott
Brands out there. But, you know, I think also the industry is changing. You know, you've got lib dev now. It's making it more accessible to get to more markets. So I think, you know, having that partnership with R&D see they get it to I was just talking to a colleague of mine. You know, you see all this consolidation, I see it going back the other way because it's it's not that they're not trying, it's just that the, the, the, the, the economics behind it isn't set up for it anymore.

00:30:56:03 - 00:31:20:19
Jessie Ott
you know, where, you know, the smaller houses maybe offering a little bit more, but there's so many brands, there's enough room for everybody. Right. So I think it's an extremely exciting time. And, this is a very exciting project. Congratulations on all the on the awards. That's that's like, I would like to have been a fly on the wall with those scientists, that I, going.

00:31:20:19 - 00:31:40:09
Jessie Ott
Okay, well, what flavor, what flavor profile did they come up with? Where it was like, oh, man, this is or this. Guys, wait, did you just have 30 this go boom. Yes. You hit one and out of the ballpark and it's like, okay, let's try bacon. You know, let's try peaches.

00:31:40:11 - 00:31:41:00
Peter  Iglesias
Oh oh.

00:31:41:03 - 00:31:57:16
Jessie Ott
Cinnamon. Let's do a Cinnamon Toast Crunch. Like what. What was that process like? I just I'm so curious to know, that they can fine tune it to, you know, such specificity. You know, to it is incredible.

00:31:57:18 - 00:32:22:03
Peter  Iglesias
Yeah. I, I would agree I, I'm always fascinated with, you know, just somebody to have that the wherewithal to kind of just say, you know what, I want to buck the trend. I want to I want to I want to understand why things have been this way for so long and why we can't do it better. And so I admire that a lot.

00:32:22:04 - 00:32:50:07
Peter  Iglesias
at any human being that is has the capabilities of going beyond and taking things to the next level is at their kudos to them. I try to do that, but I don't know from a science standpoint, I'm not that guy. I'm definitely the the more business savvy and, you know, and I've got my PhD, Scott Savage here, who's, who's brilliant, and he does an incredible job for us.

00:32:50:09 - 00:32:57:16
Scott Savage
Yeah. I can assure you guys, the engineering and the science behind it is not nearly as glamorous as you think it might be.

00:32:57:18 - 00:32:58:03
Peter  Iglesias
but.

00:32:58:05 - 00:33:21:23
Scott Savage
You know, literally, it's it's hours and days, tweaking one variable. So today we're going to toast the French up to 350. And tomorrow we toast it to 400, and then we throw it in in this container and we activate it, and then we characterize it with, scientific instruments, gas chromatography, mass spectrometry. But most importantly, we give it to, a panel of sensory experts.

00:33:21:23 - 00:33:50:07
Scott Savage
You know, we've learned that, there's there aren't instruments in the world, at least none that we can even come close to a 40, that can discern exactly what what compounds in the in the bourbon is making making it successful. and then the next day, we come in, and now we're going to try charring the wood, and we're going to try French versus American, whatever, all those little variables that literally over three years, you tweak one at a time and you measure how it works, and then you tweak another one.

00:33:50:07 - 00:34:07:22
Scott Savage
You measure how it works. Over time, you can build a database of knowledge and put a little math behind it, and you've got some boring equations that say that we've been winkles and and there and there it is, though, not quite there yet, but that's that's the boring, methodical engineering. But I, I'm the, the process.

00:34:07:22 - 00:34:28:01
Jessie Ott
Yeah. You're right. It takes a lot of data points and a lot of, a lot of practice, you know, also 350 degrees versus 400. That could change just a little bit, but it could make it work better with something else. You know, it's it's really fascinating. but you're right. That is a process that, you know, isn't going to be a time.

00:34:28:01 - 00:34:40:15
Jessie Ott
And, a time when one fly's going to be on a wall experiencing something. It's really more of, you know, database and algorithms and whatnot. You're right.

00:34:40:17 - 00:34:56:11
Scott Savage
That is the eureka moment. So. And when when you have the eureka moments, though, or you see or ring the bell, whatever you want to do, we need to get a bell. Peter. And yeah, that's okay. But yeah, you come and and it's really exciting and everybody runs around and we're all trying to sample and like we this is a great one.

00:34:56:11 - 00:35:01:02
Scott Savage
You know windows pop out. It's really exciting.

00:35:01:04 - 00:35:18:08
Jessie Ott
Yeah. it'd be fun to be there. You'll have to, you'll have to get a, I'll get in the conference room or something and reenact what that's like so that we can see what the what the reaction is. You hit the red button, it's time to celebrate.

00:35:18:08 - 00:35:51:08
Peter  Iglesias
It's the with the. You know, it's funny, Jesse, I always I always wanted to do like a documentary of what we're doing. Like, you know, not just this technology and the experiments, but building this company and then building brands and this all encompassing journey that we're on. It's it's it's fascinating. And it, you know, documenting something like that would would be just awesome because I, I feel like we're on to something really tremendous here.

00:35:51:08 - 00:36:05:18
Peter  Iglesias
And perhaps even historical. And I'm I'm excited about it. And I would have loved to do that. But, you know, we'll just documented on your, your, your podcast here you are.

00:36:05:20 - 00:36:24:17
Jessie Ott
Yeah. That'll be fun. You know, you know, a lot of times there and you have a lot of startups, you know, that come on the podcast and once in a while we'll talk about how how, you know, how many people have said, hey, you should really be documenting this, or, you know, I've had people say that to like, just get on your iPhone and just start talking.

00:36:24:19 - 00:36:39:09
Jessie Ott
And then then you learn how to edit and you're like, who's going to edit that? Well? And it's so much that, you know, to kind of sift through, but but you're right. Such critical nuggets in there that you could share.

00:36:39:09 - 00:37:16:11
Peter  Iglesias
Yeah, I was, I was in my garage, last weekend and I pull I was kind of moving things around, and I had a big whiteboard and it had the entire organization structure and the plan that I had written probably the first week I was with this company. Oh my goodness, how different it looks today versus like it was like, oh, like, so it's I think it's oh, but you learn so much during the, you know, the journey in the process and it's, it's, but it's good to always look back and understand just how far you've come and, and just, you know, the amount of accomplishments.

00:37:16:11 - 00:37:42:04
Peter  Iglesias
I think we get sometimes get caught up and, at the end, the end game and, and results. And you got to also appreciate the work and the journey that you've been on. And, and sometimes pat yourself on the back, you know, I, I like to do that with our team. And we always we start every board meeting that we have talking about where we've come from and how far we've come and what we've learned.

00:37:42:04 - 00:37:49:23
Peter  Iglesias
And I think that's that's the most important thing is always learning, you know, always getting better. throughout the journey.

00:37:50:01 - 00:38:13:02
Jessie Ott
Yeah. That's good. I'm glad. I'm glad you do that. Because in you're growing fast now and you're going to forget. Right. So I'm glad that that's kind of caught who you are because, you know, growing four times. Sure. It's a small base, but that's going to grow exponentially when you you've got seven people, you're going to hire more people at some point and, get more touch points.

00:38:13:02 - 00:38:33:10
Jessie Ott
So I think that's a core good core belief to kind of, you know, remind yourself because, you know, it's it's a it's a really big deal. I mean, not all companies can can accomplish what you guys have in such a small amount of time. So you should applaud those and, really appreciate it and, and love the journey.

00:38:33:10 - 00:38:37:12
Jessie Ott
It is hard, but it is fun. It's pretty cool.

00:38:37:13 - 00:39:10:10
Peter  Iglesias
Yeah. It's it's there's never a dull moment to just say that. And other day is the same as the other. It's it's very you're always maneuvering through you have five problems that you, you've, you fix. And then the next day you just step into the next set of, challenges that you have to maneuver through. So, it's it's gotten I every now and again, we'll just kind of look at each other and we'll kind of nod and, and say, yep, it's so good stuff.

00:39:10:12 - 00:39:11:08
Peter  Iglesias
It's,

00:39:11:10 - 00:39:33:08
Jessie Ott
You know, I've, I've learned to understand that it's good for your brain. Right. Like like Scott you're talking about, you know, not learning anything. I've been in that same place, not learning anything, not growing like your brain needs that capacity in those challenges. And, you know, those changes. And it's it's it's really it's really healthy for your brain in longevity.

00:39:33:09 - 00:39:40:20
Jessie Ott
That's what I've learned. I'm not a scientist or a doctor, but that's what I've read is pretty cool.

00:39:40:22 - 00:40:11:13
Peter  Iglesias
I would agree with that 100%. You know, it's always, always moving forward, always learning. And, you know, I that's kind of our philosophy. spoken spirits always, always growing, always learning. Never. Let's not make the same mistakes twice. We're going to make mistakes. And it is stimulating for the brain, for sure, I think. I don't think I've ever been happier in my life, and I've never been more challenged in my life.

00:40:11:13 - 00:40:13:03
Peter  Iglesias
And it's it's awesome.

00:40:13:05 - 00:40:24:03
Jessie Ott
It's awesome. You're happy to hear that. Well, with that, I think my brain cells are ready for some, somewhere. So really yummy liquid we started.

00:40:24:05 - 00:40:25:02
Peter  Iglesias
That's.

00:40:25:04 - 00:40:38:04
Jessie Ott
I would rather wait. I, I, I have opened them, but I haven't tried anything yet, so, Scott, Peter says that, I should turn to you for which. Which one? I should try first.

00:40:38:06 - 00:40:40:02
Peter  Iglesias
She is all fine. Scott,

00:40:40:04 - 00:40:49:02
Scott Savage
Do you have all five of our choices? and the big question is, are we going to go through all five? Because that'll that'll change my, change my answers.

00:40:49:04 - 00:40:49:22
Peter  Iglesias
But.

00:40:50:00 - 00:40:54:04
Scott Savage
Yeah. All right, let's go. We'll start with that. That's that's the American whiskey.

00:40:54:04 - 00:40:56:00
Jessie Ott
Okay.

00:40:56:02 - 00:41:20:00
Scott Savage
this one, while you're while you're pouring there, it's, Again, this is the one we made for lunch. It's getting. There's also, we, put it on the shelves in July, right at the very end of July. and it quickly became our our best seller. in my opinion, it's the most accessible, it's 90 proof, which, it's matches our lowest proof offerings.

00:41:20:02 - 00:41:42:10
Scott Savage
it is, it's a 90% corn American whiskey. And then we blend in with it, some, straight rye. so the rye, the 10% rye adds a lot of the color and spiciness, that you're going to notice, but it's it's. Yeah. Very deep Amber. the rye was, of course, in a barrel to call it a right.

00:41:42:10 - 00:42:14:17
Scott Savage
Has to be, has to be put in a in a barrel. but the corn whiskey was not at all. So 90% of the liquid never saw barrel. that's some of the, the advantage that we have in, you know, sustainability and in what? so, you know, I grew up in Lexington and when I was, until I was really around 22,000 or so, I started meeting some wine people and they said, how do you how do you taste bourbon and tell me what the flavors are?

00:42:14:17 - 00:42:33:17
Scott Savage
And I said, I have no, you know, the wine, the wine people are this is nuances of of whatever it is. And, but I had the opportunity to take a class, from wheat at Michael, a local shop. And what she, what she told, told us was taste some different flavors and then and then drink the spirit.

00:42:33:17 - 00:42:51:12
Scott Savage
And if it if you feel like they work together, then that's what you're getting. It's they're opposite. Then that's not that's not what you're eating. And then took it a step further when let's say, you know, we don't have caramel vanilla, we don't have almonds, etc. in front of us, you can, but I think you can actually just think about it.

00:42:51:12 - 00:43:13:00
Scott Savage
Just think about, toasted almond and then take a sip of the whole house. And I think you'll find that you said toasted almond. if you say, vanilla with this one particular one, I don't think you're going to get a lot of that, that same flavor. So, that's where I found the value in the tasting notes, which I'm not qualified to write.

00:43:13:05 - 00:43:25:12
Scott Savage
But we have people that are. And, yeah, this one, you're going to get some toasted almond, and drive just some. Great. Okay. And then that rye will give you some baking spices on the end. I think.

00:43:25:14 - 00:43:26:11
Peter  Iglesias
but then.

00:43:26:13 - 00:43:27:00
Scott Savage
Oh that's.

00:43:27:00 - 00:43:27:14
Peter  Iglesias
Whiskey. Yeah.

00:43:27:14 - 00:43:28:14
Jessie Ott
That's that's. Yeah.

00:43:28:14 - 00:43:29:20
Peter  Iglesias
Cheers. Cheers.

00:43:29:22 - 00:43:31:17
Scott Savage
My, my old fashioned.

00:43:31:19 - 00:43:35:05
Jessie Ott
Is you get an old fashioned with this one.

00:43:35:07 - 00:43:36:00
Peter  Iglesias
No.

00:43:36:02 - 00:43:38:01
Scott Savage
It's with. Right. So our green label.

00:43:38:03 - 00:43:55:01
Jessie Ott
It's green rye. yummy. I mean, it smells so clean to them. I'm a big fan of, high corn content. for me, it's they're creamier, smoother.

00:43:55:03 - 00:43:58:05
Peter  Iglesias


00:43:58:07 - 00:44:17:09
Jessie Ott
I mean, kind of sweeter, but, you know, not overly sweeter. Just. It's just my profile. I just love it. And I rise and, you know who doesn't love rye? It adds so much character and flavor and spicy notes and and fun, explosion flavors, you know?

00:44:17:11 - 00:44:38:13
Scott Savage
Yeah. The. We've really found the the high corn white whiskeys to be particularly amenable to our technology, to our process. That's it's pretty much a blank slate, that we can really tune. you know, when you start with what we'll try next, a good bourbon, it's going to be a good bourbon, and you can enhance it a bit.

00:44:38:15 - 00:44:45:20
Scott Savage
but really, the light whiskeys are, really the core of now three of our SKUs.

00:44:45:21 - 00:44:51:09
Jessie Ott
I love it. All right, Scott, what are we doing next? That one was awesome.

00:44:51:11 - 00:44:54:18
Scott Savage
Go to the the spoken, bourbon. Bourbon. Blue label bourbon.

00:44:54:18 - 00:44:58:23
Peter  Iglesias
Okay. Blue. That's what I'm drinking.

00:44:59:01 - 00:45:00:00
Scott Savage
All right.

00:45:00:02 - 00:45:01:18
Jessie Ott
I know it's backwards, but.

00:45:01:20 - 00:45:25:02
Scott Savage
So this is, 21% rye. 75% corn. so reminder for all of those listening it. Oh, it has to be at least 51% corn. and it has to be, has to touch a brand new char. No container. right off the still. And of course, so we do that, we do put it in a barrel.

00:45:25:04 - 00:45:46:23
Scott Savage
but it's a relatively new fill. So this is a pretty young bourbon. we bring it then into our facility and, and add, but this one, it's a blend of French and American oak. Okay. so we get, we get a good, good bit of maturation, from, from that combination. pretty highly toasted as well.

00:45:47:01 - 00:45:52:08
Scott Savage
Another deep amber color. even even with only a few months in the barrel.

00:45:52:10 - 00:45:56:03
Peter  Iglesias
No.

00:45:56:05 - 00:46:05:14
Scott Savage
So this one, you should get, some of the darker, chocolaty toffee, and toasted toasted nuts, from this one.

00:46:05:15 - 00:46:07:19
Jessie Ott
Yeah. Definitely toffee.

00:46:07:21 - 00:46:10:19
Peter  Iglesias


00:46:10:21 - 00:46:19:02
Scott Savage
This one won the double gold at, San Francisco in 2022. Was the most recent, double gold we got on that coffee.

00:46:19:02 - 00:46:38:17
Jessie Ott
Chocolate. Yeah. For sure. Butter. You can smell the butter like that. The internet says fig butter. But yeah, you can certainly. You can. You can get those flavors. It's really cool.

00:46:38:19 - 00:46:54:15
Jessie Ott
Very smooth. Certainly has, a different profile on the, on the palate. it definitely makes my, my mouth water, feels darker and darker flavored.

00:46:54:17 - 00:46:55:20
Peter  Iglesias
donut.

00:46:55:22 - 00:46:57:00
Jessie Ott
then the Hillhouse.

00:46:57:01 - 00:47:00:06
Peter  Iglesias
Yeah.

00:47:00:08 - 00:47:21:00
Peter  Iglesias
You know, Jesse, when I interviewed for the job there a couple of years back, you know, I love the technology. And I was like, oh, my gosh, this I've got to do this. And then I was like, oh my God, I haven't taste it. It's like. So I was like, I should probably taste it, you know, before I make this.

00:47:21:00 - 00:47:51:03
Peter  Iglesias
So life commitment, you know, this journey and that, that bourbon that you just tasted was what I had. And I was like, it's like it was a really enjoyed it. And, you know, I was growing up in this industry drinking, you know, makers and Buffalo Trace and all those. So I was I was pleasantly surprised. So yes. But the fact yeah, this is the next one which Scott will get into.

00:47:51:03 - 00:47:57:11
Peter  Iglesias
This is actually my favorite one in our portfolio. Go ahead Scott.

00:47:57:13 - 00:48:16:01
Scott Savage
So this one I'll tell a brief story. So this is the whiskey Meyer's expression called Uncle Chickens sipping whiskey. Okay. I encourage you to to Google that. And look up. why? It's called Uncle Chickens. for best I can tell, that was the the rabbit guy in the in the back of the bar when the band was evolving.

00:48:16:02 - 00:48:38:20
Scott Savage
that was causing lots of ruckus. And they would always ask who who brought Uncle Chickens to the party? my personal story with this one is I started in in February last year, 23, and we were in the middle of making this brand. And meanwhile the band was was planning to tour and come to Lexington, in June.

00:48:38:22 - 00:48:57:06
Scott Savage
I think it was June. Maybe it was May, late May and it killed me, but we were a week or two away from from me actually getting a bottle and bringing you here. the labels, the labels were the last thing we got in to make the liquid, but I was so close to meeting them on stage with with the bottle of their juice.

00:48:57:08 - 00:49:24:05
Scott Savage
this is a straight bourbon. So this is, same, same mash bill as the blue label. So it's 21% rye, 75 corn, 4% malted barley. but this one uses, for joke status. Okay. solely. so it's again, you're going to get the rich amber color. there's a nice psychedelic, print on the inside of the label that you'll only get to see if you think about it.

00:49:24:05 - 00:49:25:06
Jessie Ott
Well, there's my liquid.

00:49:25:06 - 00:49:25:21
Scott Savage
It's pretty.

00:49:25:21 - 00:49:27:07
Peter  Iglesias
Dark.

00:49:27:09 - 00:49:29:13
Scott Savage
That's your award right there. sure.

00:49:29:13 - 00:49:32:05
Peter  Iglesias
Hope that you.

00:49:32:07 - 00:49:33:20
Jessie Ott
Guys, I don't have to take a test on it.

00:49:33:22 - 00:49:35:19
Peter  Iglesias
Similarly, fiscal.

00:49:35:21 - 00:49:37:14
Jessie Ott
I'm sorry. Got.

00:49:37:16 - 00:49:38:06
Scott Savage
You know.

00:49:38:07 - 00:49:39:19
Peter  Iglesias
Oh, yeah.

00:49:39:21 - 00:49:44:20
Scott Savage
Is the same one. There's a nice picture on the back of that label on the inside. Oh. yeah. Yeah. You have to break.

00:49:44:20 - 00:49:45:08
Peter  Iglesias
It to seal.

00:49:45:08 - 00:49:46:03
Jessie Ott
Duty.

00:49:46:05 - 00:49:53:14
Peter  Iglesias
Yes. Shucks. It's a tough job, Jesse, but somebody's got to do it right.

00:49:53:16 - 00:50:04:12
Jessie Ott
You know, like I can smell the French oak on here. Maybe I'm crazy, but I feel like it's that lighter, mellower, more sort of kind of crisp French oak. I don't know.

00:50:04:14 - 00:50:05:07
Scott Savage
Yeah. This one.

00:50:05:07 - 00:50:06:04
Peter  Iglesias
Is,

00:50:06:06 - 00:50:29:03
Scott Savage
94 proof. Just as the blue label. And, I've done blinds on on the blue label and Uncle Chickens. you know, the difference being the wood variety and and the aging of the original distillate. and I think either each time I choose the other one, so I, I can't decide which amount, but I like them both a lot.

00:50:29:03 - 00:50:30:20
Jessie Ott
Yeah. 100%.

00:50:30:22 - 00:50:45:04
Scott Savage
Those are a flagship bourbon. So those if you're a bourbon lover, they're true Bourbons. They they met the brand new charred oak container off the still the met all the proofing requirements, etc.. and they're good. Good bourbon also.

00:50:45:04 - 00:50:46:09
Jessie Ott
Yeah. That's delicious.

00:50:46:09 - 00:50:52:13
Peter  Iglesias
And and smooth and clean and. Yeah.

00:50:52:15 - 00:50:54:11
Jessie Ott
That's really nice.

00:50:54:13 - 00:50:56:08
Peter  Iglesias
And.

00:50:56:10 - 00:51:11:05
Jessie Ott
it says thick butter and toffee in here too, but I don't get it as much as I do the other one, this one's like a cleaner version of it, almost like a lighter, version of the heavier notes. That we've gotten the last one?

00:51:11:07 - 00:51:15:20
Scott Savage
Yeah, the French oak definitely mellows that one out a little more than the blue one.

00:51:15:22 - 00:51:23:05
Peter  Iglesias
Hey, Scott, what award did the uncle check us? Just when it was a tag?

00:51:23:07 - 00:51:27:11
Scott Savage
I believe it was Peter. I don't have it at my fingertips, but I believe it was. Yes.

00:51:27:13 - 00:51:29:05
Peter  Iglesias
Yeah.

00:51:29:07 - 00:51:34:20
Jessie Ott
Or were you all always just curious?

00:51:34:21 - 00:51:35:10
Peter  Iglesias
Yeah. I'm not.

00:51:35:10 - 00:51:37:13
Scott Savage
Allowed. And fortunately, I miss that we.

00:51:37:15 - 00:51:39:03
Jessie Ott
Well you can't it's.

00:51:39:05 - 00:52:00:07
Peter  Iglesias
Yeah. The we're we're in such a young stage that we'll probably go to it'll be in Orlando next year. So we'll probably go join in Orlando next year. we've been so busy this year that it just it didn't make sense for us to go this year. But yeah, that's always a fun place to go. You.

00:52:00:09 - 00:52:02:12
Jessie Ott
I yeah, actually.

00:52:02:14 - 00:52:05:19
Peter  Iglesias
I wasn't. But,

00:52:05:21 - 00:52:07:17
Jessie Ott
I've just I haven't ever been.

00:52:07:19 - 00:52:10:17
Peter  Iglesias
In. No, no. Oh. I thought you went to.

00:52:10:17 - 00:52:30:05
Jessie Ott
Chicago this year. I thought about it. It just kind of. To your point, I just I'm not quite, not quite ready to to do that yet, but next year for sure, it'll be in Orlando. I'll be here. So, Yeah, next year for sure. I'd love to go. I know, there's a lot of really cool things happening out there.

00:52:30:07 - 00:52:49:12
Jessie Ott
different partnerships and, you know, I, I always like to go and I have my little spies because I want to see what what's happening? You know, what what new initiatives are they kind of looking to. And I'm just curious as to how your category would fit in, to be in this year.

00:52:49:12 - 00:53:21:01
Peter  Iglesias
Yeah. So, yeah. So, I, I think, I think the distributor partners across the country, initially are intrigued by the artist partnerships, you know, that they, they show interest and then that it's then understanding the technology and then going, look, you know, that that makes sense. That's, that's that is disruptive for sure. So, you know, we've got some great distributor partners across in the ten states that we're in currently.

00:53:21:01 - 00:53:33:17
Peter  Iglesias
And you know, eventually we hopefully we'll be in every state. And so I think next year we will certainly go to the AUD. And Jesse, you should tell, but.

00:53:33:19 - 00:53:41:00
Jessie Ott
I really want to promise I'm going to 99.9% promise.

00:53:41:02 - 00:53:41:19
Peter  Iglesias
Like.

00:53:41:21 - 00:53:54:16
Jessie Ott
Okay. All right. If nothing else, just to go and and meet people. I've met so many people, you know, just on the the podcasts that are going. I'd love to that I have never met, you know.

00:53:54:18 - 00:54:26:18
Peter  Iglesias
So yeah, it is a huge networking, a huge, massive and, you know, it's not just distributors, it's brands. It's, you know, the sales and marketing arms, you know, so it's it's new technology. I'm not I'm not talking our technology about, you know, POS systems. There's so much that goes on there that, you know, you really get an opportunity to see what's you know, the newest and and coolest thing going on there for sure.

00:54:26:20 - 00:54:46:05
Jessie Ott
Yeah. And I didn't really get, you know, yet. You see pictures and stuff. But with with that to your point, you know, you don't really get that online or you don't get that, you know, in a video, they don't really summarize it up. So I think you're to your point. It's really beneficial to check it out at some point.

00:54:46:07 - 00:54:48:08
Peter  Iglesias
Agreed. Yeah. Absolutely.

00:54:48:10 - 00:54:56:04
Jessie Ott
All right Scott what's what's what's next? I'm making my own little mix over here. By the way.

00:54:56:06 - 00:54:57:16
Jessie Ott
I'm adding all the left.

00:54:57:18 - 00:54:58:04
Scott Savage
Excellent.

00:54:58:04 - 00:54:59:07
Jessie Ott
I left over in here.

00:54:59:07 - 00:55:03:04
Scott Savage
So maybe we're going to bump it up to, to our green label. Right.

00:55:03:07 - 00:55:05:08
Peter  Iglesias
Okay.

00:55:05:10 - 00:55:33:16
Scott Savage
We'll, go with our green label rye whiskey here. So this is, 95% rye on the mash bill. 5%, 5% malted barley. so 100 proof, which is a very traditional proof level for, for, right. Whiskey. this one one double gold in New York. two years ago, 2021, actually, so almost three years ago now, this one, I'm, I'm fascinated by the color.

00:55:33:18 - 00:56:03:07
Scott Savage
we're able to get a very deep, color, that comes from charring the wood as well. So we actually, in addition to toasting it in the oven, we we char the the oak staves one by one each staves each micro stages chart. this one is going to be bold and spicy. You'll get some of the more bitter, nut flavors like walnut, baking spices, some maple characteristics in there as well.

00:56:03:07 - 00:56:10:09
Scott Savage
On the sweet side. but it's it's a solid ride and we think stands up with, with some of the best out there.

00:56:10:11 - 00:56:39:20
Jessie Ott
Yeah. No, I, I snuck a sip. It's it's, is wonderful. I really like this one. yeah. Caramel maple. I love I love the color. That color's awesome. And can you explain just a little bit about you said the the chip or the micro save is is, charred, like, what's that process like, how does that what does that look like?

00:56:39:22 - 00:57:05:14
Scott Savage
Literally put it on a hot plate. So a very hot, steel surface. and we just place them on there for about 30s. it's ripping at probably 6 or 700 degrees. so as soon as you put it on there, you see smoke, start to start to come from the wood as it starts to burn and then we quench it very rapidly in water.

00:57:05:16 - 00:57:09:17
Scott Savage
then dry it out, put it in, put it into the system.

00:57:09:17 - 00:57:15:05
Jessie Ott
So when you talk about sustainability, that's pretty key right there. Right.

00:57:15:07 - 00:57:17:09
Peter  Iglesias
Sure. So yeah.

00:57:17:09 - 00:57:18:09
Jessie Ott
Well.

00:57:18:11 - 00:57:18:21
Peter  Iglesias
yeah.

00:57:18:21 - 00:57:44:09
Scott Savage
So we, you know, it's most, most Rhine barrels are charred, you know, heavily to the char four level again, about a minute over the open flame. and that is again very, invariable or very variable. Right. There's a lot of, of, differences in the day in the wood and, in the environment, in the room, etc..

00:57:44:11 - 00:58:05:14
Scott Savage
and so with our precision again, each stave is very consistent. you know, one thing unique with what's bespoke in is, I get the question, are we going to do a barrel select? And my first response is, well, we don't really have barrels, right? I mean, we do for the Bourbons by law. we do for the rye know by law.

00:58:05:16 - 00:58:32:09
Scott Savage
But they're in the barrel for a short time. and the variability that you see in a records, which is why barrel programs exist, we don't have. So it's not like we have some of our inventory that's way better than the rest of it. It's very consistent. So we can we can bespoke a flavor. We can tune the wood, we can tune the char, we can tune the toasting.

00:58:32:10 - 00:58:45:20
Scott Savage
The time that it's in there. the wood loading more broadly, to make, make custom spirits. and that's our plan. But we there's no variability for us to exploit, which is what all the but else like programs are really doing.

00:58:45:20 - 00:59:04:08
Jessie Ott
Yeah. Yeah. That's true. well, you don't you don't need to. I mean, if you can have a consumer come in and do a tasting right there at your conference room, you don't need you don't need it. That's pretty impressive. I, I can't wait to hear more about that at some point.

00:59:04:10 - 00:59:30:09
Scott Savage
it's a, an old fashioned that we. That's a barrel, a bear, a bar, barrel top, old fashioned. So this is something we're experiment experimenting with. It's based on our rye. But we've, we we're looking at sourcing, you know, small bar to a barrel, you know, a couple of liters I think sort of three liters. where you, you mix the rye whiskey with, with some simple sirup and the other ingredients, bitters.

00:59:30:11 - 00:59:50:23
Scott Savage
let it let it sit on its own for, for two, four weeks. and then you've got a custom portable cocktail at the bar. that is, you know, you get you can make an old fashioned and as fast as you can pour it out of the barrel. and it saves the bartenders a lot of time shaking up and mixing the spirits.

00:59:51:01 - 00:59:55:05
Scott Savage
and that's, that's something we're, we're experimented with as well. really enjoying this one.

00:59:55:07 - 01:00:12:19
Jessie Ott
Yeah. I just I love old fashions there, but they're like my potato chip. I just love them. I really do the cherry. yeah. Good idea. You can get it to a price point in the market. Sorry, Peter.

01:00:13:00 - 01:00:18:06
Peter  Iglesias
Yeah, yeah. Now, if if that's the case, you're going to love our next one here.

01:00:18:08 - 01:00:19:13
Jessie Ott
Yay!

01:00:19:15 - 01:00:26:02
Peter  Iglesias
I'll let Scott. I won't steal Scott's under. How about that?

01:00:26:03 - 01:00:47:06
Scott Savage
All right. So next up is our red label. So now we're going to take a hard right turn and go to something completely different. So this one is, our, our head scientist. we struggle with what to call him. not really a master blender. Not really. you know, master creator, but. So we call him the master of flavor.

01:00:47:07 - 01:01:13:18
Scott Savage
Master flow. Jordan. You there? So this is baby. this is, 80% corn again. That light whiskey that we feel is a great, palette for us to, to, to build upon. And we mix that with 20% mesquite smoked malt. and that is, so it's, it's not a single malt, so it's 80% corn, 20% malt, smoked over whiskey in.

01:01:13:19 - 01:01:42:07
Scott Savage
And there was to create something akin to scotch. But of course, we don't have peat, in, in the United States to dry out, the grains. So we have a partner that's helping us whiskey smoke, love. So it's very smoky. and this, this one we found bartenders love because they can make a smoked, old fashioned, without all the smoke, without the, without the fire in the contraption to to make the smoke in the bottles.

01:01:42:07 - 01:02:05:05
Scott Savage
And so it saves them a lot of time. And it really does create up a very smoky, drink at the end of the day, I think you'll also enjoy it. Neat. this is 90 proof. It's, the this is the the one in our in our lineup that has never touched a barrel. So this consumes no wood containers whatsoever.

01:02:05:05 - 01:02:27:01
Scott Savage
So from a sustainability standpoint, it's kind of the pinnacle of where we, where we are and where we can be, long term. so all of this is white dog that we then matured in our with our micro steaks. Interestingly, one of our, one of our buddies here in the office, who who we hired, he's our customer experience manager.

01:02:27:01 - 01:02:36:06
Scott Savage
And so if you can come see the site tour with us, you'll definitely meet Jared. the first time he tasted that we were tasting with him, and he immediately, immediately yelled out.

01:02:36:08 - 01:02:37:21
Peter  Iglesias
Peanut!

01:02:37:23 - 01:02:58:21
Scott Savage
And so everyone in the room was like, oh, don't say anything. Now we're all tasting peanuts. And but it really it really tastes like, roasted peanuts to me. Peanut butter. the ironic barbecue. Not ironically, the, I guess it is. Ironically, the inventor of peanut butter is it's from this region and the original Jif plant.

01:02:58:23 - 01:03:03:22
Scott Savage
in in the world. It was about a mile, from our facility here. No, where we're living.

01:03:03:22 - 01:03:05:14
Peter  Iglesias
So there are a lot.

01:03:05:15 - 01:03:08:11
Jessie Ott
Yeah, I eat that almost every day. I love.

01:03:08:11 - 01:03:14:23
Peter  Iglesias
Jiffy, but otherwise sort of like little apple slices and Jif peanut butter.

01:03:15:01 - 01:03:40:21
Jessie Ott
Today, that butterscotch I get butterscotch, right? I mean, it's like, certainly, you know, you can see the color is lighter, too, so it's it doesn't have those dark, those darker notes. It's more light. I do see the, beef carpaccio. I'm not getting not getting that yet. Yeah. Which is awesome. I love these bags.

01:03:40:21 - 01:03:45:03
Peter  Iglesias
You get that? Sounds delicious. I'm definitely.

01:03:45:05 - 01:03:56:12
Jessie Ott
Is. And, yes, totally all that. Filipino cheddar. I could get the cheddar I get somehow I get some cheddar.

01:03:56:14 - 01:04:20:00
Jessie Ott
Oh, yes. this is so fun. Yeah. That's smoky. I love the smoky. that you. Yeah. That is delicious. Oh my goodness. okay. Yep. Green chili. I get that, the definitely smoke barbecue. yeah. We just.

01:04:20:01 - 01:04:21:11
Scott Savage
That's all I taste.

01:04:21:13 - 01:04:24:03
Peter  Iglesias
I'm like barbecue I need, and he'd.

01:04:24:03 - 01:04:36:07
Jessie Ott
Rather we just had, We we're a big green chili family. My my wife is from New Mexico, and, her family was in from Japan, so she made her signature, mac and cheese with green chili.

01:04:36:10 - 01:04:37:00
Peter  Iglesias
Oh.

01:04:37:02 - 01:04:38:05
Jessie Ott
So good. This would have been.

01:04:38:05 - 01:04:43:06
Peter  Iglesias
Oh, that sounds like it's if this.

01:04:43:08 - 01:04:47:20
Jessie Ott
Yeah, that's really fun.

01:04:47:22 - 01:05:19:10
Peter  Iglesias
Yeah, it's it's it's unique. And again, that kind of goes back to the whole technology. We're creating these unique taste profiles that, you know, you're just not I that's and I try to use the American whiskey as, as when we meet with potential artist partners and we say, look, these are unique flavor profiles that are out there. And it's it's you that gets to create what you like and what makes special makes it specialty.

01:05:19:14 - 01:05:34:13
Peter  Iglesias
So, and this is the perfect I think the rye and the American whiskey really kind of show that. And, and that's, really proud of this one. And the rye. Delicious. About 100.

01:05:34:13 - 01:05:35:00
Jessie Ott
Percent.

01:05:35:02 - 01:05:37:21
Peter  Iglesias
Distinct difference. Original.

01:05:37:21 - 01:06:03:22
Jessie Ott
Yeah. And you guys can really push the boundaries with this, too, and get funky and fun. You know, I remember the days when peanut butter whiskey was crazy. I remember that, yeah. But it's like the second largest launch, you know, brand launch. Or at least in my world, it is in the in, in, in the military. But, this is like, for me, if you were to say, hey, Jesse, what do you want?

01:06:03:22 - 01:06:29:00
Jessie Ott
I was like, first I was all over bacon and maple, and now I'm like, oh, jiffy is that close? Yes. Chocolate green chili spice. Smoke. Yeah. Go for it. This is so fun to be. That. Oh, be so fun. That is just so cool. You guys can do all this magic. It's so cool. It's really special. and it's very unique.

01:06:29:00 - 01:06:41:08
Jessie Ott
I, I can't wait to talk to you guys, long term about how we can work together on this, because this is a fun. I definitely want to be a part of this. If I can,

01:06:41:10 - 01:06:43:20
Peter  Iglesias
Yeah. Come do a podcast in Lexington.

01:06:43:22 - 01:06:53:00
Jessie Ott
Yeah. Be great. Yeah. Be fun. We could do a little segment on your on your experience. Indiana march.

01:06:53:02 - 01:06:55:02
Peter  Iglesias
Yeah, that'd be great. I love that.

01:06:55:04 - 01:07:03:23
Jessie Ott
You different watch the company get your documentary going. Yeah. There you go. Inside the spoken.

01:07:04:01 - 01:07:06:16
Peter  Iglesias
At some with some.

01:07:06:18 - 01:07:07:01
Jessie Ott
man.

01:07:07:07 - 01:07:07:22
Peter  Iglesias
That bespoke.

01:07:07:22 - 01:07:19:00
Scott Savage
You could go back if you could go back one year with with Netflix following you around, would you choose to repeat the last year or do you like where we are today?

01:07:19:02 - 01:07:44:00
Peter  Iglesias
Yeah, I really like where we are today. I mean, I think, you know, clearly, you know, you you make mistakes along the way and, and you learn from it. I think look at it as the leader of the company. I everything I do, I it's in the best interests of the company. And I'm always thinking, okay, what's best for the organization, the brand, the company.

01:07:44:02 - 01:08:00:22
Peter  Iglesias
And you know, so I, I have no regrets. You know, we sure we could have done things some, you know, better. But ultimately this is this has been one heck of a ride. But this it's it's been awesome. Really awesome.

01:08:01:00 - 01:08:13:20
Jessie Ott
Nice. Well, we're we're turning up here on the hour. we still have a whole half this thing left to get to. So are you guys, you guys ready for it? So, ready to dig in?

01:08:13:22 - 01:08:15:19
Peter  Iglesias
Let's do. All right.

01:08:15:19 - 01:08:41:00
Jessie Ott
Again, we'll start with some questions, and then, if you guys don't mind, I'm going to test some cocktails because, you know, I'm the bartender extraordinaire, not, but I gotta I gotta play with these a little bit. It's really a lot of fun. I will be listening, I promise. But I'm totally intrigued now with with this magic stuff over here.

01:08:41:02 - 01:08:49:05
Jessie Ott
so. So, Peter, do you want to start? Do you want to kind of tell us where you're from and how you got started in the industry?

01:08:49:07 - 01:09:28:12
Peter  Iglesias
Sure, sure, sure. so born in new Jersey, I left at a very young age. I've been a South Florida. You could call me born here, but, I mean, literally, I've spent most of my childhood and my adult lives in South Florida, Miami predominantly now in Fort Lauderdale. And, graduated college and went into pharmaceutical business. I worked for Abbott Laboratories and, yeah, didn't really tickle my fancy.

01:09:28:14 - 01:09:46:08
Peter  Iglesias
no. So but it really gave me a foundation in sales and understanding business, and I really I always knew I had a passion for the hospitality industry, cocktails, bartending and working in restaurants and bars, you know, through college. Okay.

01:09:46:13 - 01:09:47:06
Jessie Ott
So you had some.

01:09:47:07 - 01:09:48:01
Peter  Iglesias
Sort of passion.

01:09:48:03 - 01:09:49:10
Jessie Ott
For the industry?

01:09:49:12 - 01:10:20:20
Peter  Iglesias
Yeah. No, I always had a passion for it and always enjoyed it. And, you know, and and so I transitioned out of pharmaceutical sales and I went into alcohol sales. I worked at the distributor. I went worked for NDC, I worked for Southern Glazier. and then I transitioned into the supplier world, worked my way up from managing just to, you know, a city and then to a state, then to a region, then to half the country and then to the country.

01:10:20:22 - 01:10:43:21
Peter  Iglesias
most recently I was the CEO for De Kuyper in the U.S.. I ran their U.S. organization. I built their U.S. organization, turned it into a very profitable, company. And then prior to that, I was the managing director at Disaronno. I played a role in creating the, the business plan to become their own import company.

01:10:43:23 - 01:11:16:10
Peter  Iglesias
so they were with Bacardi USA. They were an agency brand. And I really understood that in order to get to a place of growth that this brand wanted to do and wanted to be, it would they would have to have the focus and the resources to just do it themselves. And so I did that. And so really my expertise lies in building teams and companies and brands and, that's kind of been, you know, 20 plus years of my industry.

01:11:16:10 - 01:11:41:16
Peter  Iglesias
I've seen all facets of it works for the big companies, worked for the small companies, worked for the supplier side and the distributor side. So I've seen everybody's perspective to this industry. And it's it's really fascinating to, you know, you learn something in one side of this thing and then you go to the other side and you're like, oh, well, yeah, that's not necessarily true.

01:11:41:18 - 01:12:10:06
Peter  Iglesias
You really gotta you kind of see behind the curtain of sorts. And it's it's fascinating. So, it's been it's been an amazing journey. And then ending up here after spoken like I said to you earlier has been it's just been it's been phenomenal. It's been this, this reinvigoration of energy and excitement and doing something so different and so disruptive that potentially could be something magnificent.

01:12:10:06 - 01:12:17:06
Peter  Iglesias
And, and being a part of something like that is, is just, just awesome for me. It really is.

01:12:17:08 - 01:12:23:01
Jessie Ott
Yeah. You know, you mentioned, in DC, you know.

01:12:23:03 - 01:12:24:00
Peter  Iglesias
It.

01:12:24:02 - 01:12:28:01
Jessie Ott
Was that that long ago. But it is, when.

01:12:28:01 - 01:13:01:09
Peter  Iglesias
I was like before, it was before they were in DC in Florida and, yeah, you know, you watch these mega distributors and they go through the transition of losing big suppliers, gaining big suppliers. And it's just this, this vicious cycle here. And, you know, you watch these powerhouses come in and out and of us of power and, you know, but then I also got a chance to work for southern and and that was very interesting.

01:13:01:09 - 01:13:27:23
Peter  Iglesias
And you see the two very different cultures of the distributor life and how these distributors do things. It's so much different though today, Jesse. I mean, it's there is such a data driven world that we live in now. you know, I remember in the early days of my career was all relationships, and it was all just being present and, and building brands at the distributor level.

01:13:28:01 - 01:13:58:13
Peter  Iglesias
That I think, as we all know, is it's a different world that we live in now. I think, you know, the suppliers now are really the people building the brands. Distributors are offering this logistics platform to deliver and to invoice and and do the necessary things, you know, the blocking and tackling. But it's it's really up to the suppliers, no matter how big or small you are, to really create, you know, and generate consumer awareness and consumer pull.

01:13:58:15 - 01:14:25:11
Peter  Iglesias
And whereas in the past it was you would get help. And I think that's change, especially for small brands, startup companies, you know, perhaps mid-level. And definitely the bigger brands are there. They're definitely very focused and rightfully so. These people generate these suppliers, generate 98% of their total revenue, you know, so they should focus 98% of their time and energy and resources to that.

01:14:25:11 - 01:14:45:01
Peter  Iglesias
At least that's the way they see it. And any good businessman would tell you the same. And, you know, so I respect that. But at the end of the day, we have a job to do. And building this brand in this company and so we're we're passionate about doing that. And I think getting some attention from the distributor is the fight that we all fight.

01:14:45:01 - 01:14:49:10
Peter  Iglesias
And it's the challenge we all deal with as a supplier, especially small.

01:14:49:11 - 01:15:09:19
Jessie Ott
And, you know, I remember meeting the guy. Remember when Diageo did this many years ago? They're like, hey, we're going to consolidate and change your lives forever. Yeah. I met a guy. Yes, Long Island, we were having wine. I don't even I think I don't know if I was out there for the Hamptons one year. I can't even remember why I was out there.

01:15:09:21 - 01:15:25:08
Jessie Ott
And he was like, oh, yeah, I know your industry. I'm a part of this, blah, blah, blah, blah, blah. That just did. I don't know that I'm like, you. What? He did what? And obviously reflect on it now. because that was the change of everything. That was the change of consolidation. Yeah. And it's still going on.

01:15:25:09 - 01:15:57:22
Peter  Iglesias
It was this year since. Yeah, I will never forget that. That was he was that was a historical moment in our industry. It changed everything. from this day forward. I mean, that was when the supplier realized and Diageo realized, hey, we represent a vast majority of your revenue or percentage of your revenue. So we want exactly that much attention as a matter of fact, we want our own sales force.

01:15:57:22 - 01:16:16:05
Peter  Iglesias
And, you know, it's it's genius, actually. I mean, I get it. And, you know, they've been Uber successful and kudos and and other suppliers have followed suit at the distributor level. Now you have other big suppliers that have their own sales force. And you know, and.

01:16:16:05 - 01:16:17:05
Jessie Ott
Do you think.

01:16:17:07 - 01:16:18:04
Peter  Iglesias
You know it's.

01:16:18:06 - 01:16:52:13
Jessie Ott
Looking at it though Peter, do you think that that move basically built the top 20 companies or propelled them. Yeah, because it really or between who is big and who is or not even really medium but small and then really small. And then you have the startup because I feel like there's a big difference. You have the top 20 maybe, and then you have all these middle companies that are just kind of, you know, trying to get there that they just can't unless they acquire brands.

01:16:52:15 - 01:17:22:16
Peter  Iglesias
Doesn't. Yeah, I think, I think both of the, the big distributor of all three big distributor partners in the country are in DC southern, Glazer and right through they all are cognizant of the sleeping giants or the brands that could explode. So they'll look at a bespoke brand like ours and they'll say, yeah, is there potential here? You know, do they have the right people involved to create something special here?

01:17:22:17 - 01:17:48:14
Peter  Iglesias
Because I've seen great brands, great packages, great tasting juice and it just it doesn't work out, you know, and it has all the tools and all the it should everything says it should succeed and it doesn't because it is Uber competitive. It's a Jesse to build a brand in the US. Any brand, whether it's alcohol, any consumer good, it's a lot of money.

01:17:48:16 - 01:18:28:11
Peter  Iglesias
It's a lot of time and it's a lot of money. Yeah. So I think people really need to understand whatever business you get in in consumer goods, it's it's it's not easy and it's it's hard. And you have to have something that really sets you apart from everyone else, what makes you different. And I think that's why I'm so enticed by this, is there's plenty of great brands out there, plenty of great opportunities out there, in in the alcohol space and, you know, it's just finding that right niche that, you know, has the potential to really skyrocket and, and be special.

01:18:28:13 - 01:18:31:06
Jessie Ott
Yeah, 100%. And I think.

01:18:31:08 - 01:18:32:16
Peter  Iglesias
It's.

01:18:32:18 - 01:18:43:05
Jessie Ott
Sometimes when I think about, you know, the the current distribution model too, it's like you're, you can't squeeze water out of a, out of a, you know, a twisted towel. Right? Like.

01:18:43:07 - 01:18:43:19
Peter  Iglesias
Yeah.

01:18:43:21 - 01:19:04:06
Jessie Ott
They, they can't, they can only do what they can do. And so there has to be more. There has to be something else, or there has to be something in addition to that's out there that's coming. I think it will. and maybe, maybe it's because maybe that's the model we're kind of look at seeing now with green light and some of these smaller distributors taking on these smaller brands.

01:19:04:06 - 01:19:20:05
Jessie Ott
Well, they grew so fast they can't hardly take anything else on. So the in a in a way hopefully that kind of happens because then that gives room for people like your company that wants to be nationwide, you know, that gives you that kind of avenue.

01:19:20:07 - 01:19:56:19
Peter  Iglesias
Yeah, I think there's a massive opportunity for somebody to come in and be that that middle tier, distributor partner that takes on, some of the brand building necessities and distribution and. Yeah, I'm not sure who that is yet, but I think there is an opportunity for somebody to come in who wants to do that. there's just so much power in these large distributors, and they're hyper, hyper focused, as you know, on, on these large supplier partners.

01:19:56:19 - 01:19:58:18
Peter  Iglesias
And and that's okay. Rightfully so.

01:19:58:19 - 01:19:59:17
Jessie Ott
Space for everybody.

01:19:59:17 - 01:20:27:09
Peter  Iglesias
But yeah, there is a space and there is a need for somebody to come in and, and they could cash in. They I mean I think it's a massive investment at first. But if you have 3 or 4 brands just take off. All of a sudden it's a it's a whole new ball game. And I think people will eventually recognize that if they haven't already and are jumping into this game now.

01:20:27:09 - 01:20:28:18
Peter  Iglesias
Agreed with me.

01:20:28:20 - 01:20:35:03
Jessie Ott
Agreed. Okay. Scott, the engineer.

01:20:35:05 - 01:20:58:23
Jessie Ott
I don't know fans or not, but, really? Well, I thought I had to say that, so do you want to kind of talk about. I know you mentioned you've kind of been in Silicon Valley. this is kind of your first foray into it, but, do you want to talk a little bit about that and kind of maybe a little bit into, you know, kind of how you were introduced to this opportunity?

01:20:59:01 - 01:21:25:15
Scott Savage
Yeah, absolutely. yeah. As I mentioned, I, I have a PhD from, electrical engineering, from Georgia Tech. I was born and raised here in Kentucky. what to you came for Masters and then Georgia Tech PhD and electrical engineering. then worked in the semiconductor industry, and our chairman of the board and then lead investor for bespoke in, TJ Rogers.

01:21:25:15 - 01:21:52:13
Scott Savage
So he founded a company called Cypress, that I worked for, for, for 23 years. and he, he resigned from there after my 16th year in 2016. I got into venture capitalism. So that's when he was investing primarily in energy companies. So solar and battery, technologies, he still is. He still, is chairman and executive chairman of several different, energy companies.

01:21:52:15 - 01:22:21:14
Scott Savage
And, so he knew me pretty well, from, from the time that that I worked at Cypress. but more importantly, he knew about the office that that my mentor, Allen was built here in Lexington. So he's the one that heartbeat body in Lexington to come back and work here after grad school. and so he and I started in the office, built the office, at about 80 employees locally.

01:22:21:16 - 01:22:45:11
Scott Savage
and my job was managing design engineers around the world. I, groups in Colorado, in Ireland. so they offered Fornia India, Bangalore, and about a hundred people and, that's. Yeah. So PJ called me, and said, did you know I have a bourbon startup? And I said, I just heard about it from Allen.

01:22:45:13 - 01:23:08:00
Scott Savage
And, literally the next day, Peter was on an airplane, met me here in Lexington. TJ is, wrote a book called No Excuses Management. So he doesn't, he doesn't mince words and he's very direct. And he said, so Peter will be there tomorrow. I will make sure he meets the mayor and the governor and goes to all the distilleries and, and meets all the other people in the bourbon business.

01:23:08:02 - 01:23:16:01
Scott Savage
And so, with Allen's help, we got to meet the mayor, which was amazing. at least one important person in the bourbon industry.

01:23:16:03 - 01:23:18:10
Peter  Iglesias
I was, in fact, I was. And we got.

01:23:18:16 - 01:23:39:10
Scott Savage
we got a tour at Buffalo Trace. Nice. so we went up there and, so Peter got to see that, and then, literally the next day, we're we're flying on the jet private jet back to back to California to meet the R&D team, several of which have joined us here now in Lexington, relocated here.

01:23:39:12 - 01:24:14:04
Scott Savage
at a at a meeting with the team, I finally tasted the juice, which which I immediately loved. I think it was at the Marriott bar. Where where Peter wrote the letter, an offer on a napkin, and I said, hell yeah, let's go. So, so that was how I got into this. I didn't know what I was getting into, but I kind of did, you know, what I've loved is the learning is the not just about the the chemistry and, the science of of the spirits, but I'm really curious about the marketing aspects.

01:24:14:04 - 01:24:18:00
Scott Savage
The three tier system kind of baffles me. As you get it.

01:24:18:02 - 01:24:19:19
Jessie Ott
I get it.

01:24:19:21 - 01:24:36:19
Scott Savage
and, you know, I mean, it's like I've learned clearly where, you know, the roots of the system are, you know, coming out of prohibition with the federal government wanting, you know, controls over producers. but to me, that's antiquated.

01:24:36:21 - 01:24:37:22
Peter  Iglesias
And.

01:24:38:00 - 01:25:01:10
Scott Savage
And that the industry needs to be rethought, you know, from a, from a business perspective. And I think we're kind of rethinking it from a technology, perspective. But I'm certain it's not going to be hopefully in my lifetime. we'll rethink this and make, you know, make the best products that we can get the consumers for the best value and or the right people for doing that.

01:25:01:12 - 01:25:28:07
Scott Savage
so that's been exciting to learn. I've spent three months being, Chief financial officer, I feel like for this company, which has been also exciting, you know, learning everything we're spending everything we're doing that the the breadth of it is amazing. you know, as an engineer, understand physical processes, understanding these financial processes as well has been really exciting.

01:25:28:09 - 01:25:33:23
Scott Savage
so just learning every day, it's been, you know, I, I don't consider this work. Don't tell my boss, by the way.

01:25:33:23 - 01:25:34:19
Peter  Iglesias
But this.

01:25:34:19 - 01:25:36:00
Scott Savage
Is fine. This isn't work.

01:25:36:02 - 01:25:40:00
Peter  Iglesias
Or that's got. I heard you got. Yeah. I'm having.

01:25:40:00 - 01:25:44:17
Scott Savage
A blast. doing it. My hometown is the bonus. Yeah. so it's been great.

01:25:44:19 - 01:25:50:13
Jessie Ott
So, Scott, what kind of engineer programing were you? What did you create?

01:25:50:15 - 01:26:15:13
Scott Savage
semiconductors. So, we, we made chips that are in your cell phone. We made chips that are in your in your automobile. mostly in in the entertainment system and in the interior of the car when no controller, just doors, switches, lights, motors. made a lot of IoT devices. Internet of things. wireless wireless communications chips.

01:26:15:15 - 01:26:40:23
Scott Savage
you know, I'm I'm excited. Once we get stabilized, once we're in in the facility here, we're producing regularly. I tend to kind of revisit that and get into more automation. first with sensing, but then also in controlling, equipment. So, you know, I, I can envision a day when you wake up on Sunday morning and you look at your phone and it tells me that Fermeture number three is your activator, too.

01:26:40:23 - 01:26:59:14
Scott Savage
Is there one from that one down throttle that one up. You know, that all for from your bedroom. So, that that's been my life is it's been an automation in control. So, one of these days. You're right. Let me bring that back into the business.

01:26:59:16 - 01:27:27:02
Peter  Iglesias
yes. Scott has actually been seamlessly transitioned into this world. I it's he's been incredible for us. I, I've dealt with many people with scope of work that he does and, heads and tails above them. I mean, he is incredible. And, we're lucky to have him. So, he is now considered my, my work wife.

01:27:27:04 - 01:27:28:01
Peter  Iglesias
So they're.

01:27:28:01 - 01:27:29:04
Jessie Ott
Just going to hang on.

01:27:29:06 - 01:28:01:14
Peter  Iglesias
To that stuff. I talk every I. We talk every day and a lot, a lot sometimes I have to tell him not to call me for like two days on Saturday, so that's a no. But in all seriousness, it's Scott is brilliant. He's he's done an incredible job with the organization and it really, remarkable job just building the, you know, leading the transition from, you know, San Francisco to, Lexington has been amazing.

01:28:01:14 - 01:28:25:05
Peter  Iglesias
He's had he has so many connections here in Lexington, you know, so many people. It's such a small knit community here in Lexington that, you know, everybody knows everybody. It's it's a really kind and warm community in Lexington. And they they've welcomed us with open arms. And, so we're, we're we're lucky to be where we are, and we're lucky to have Scott too.

01:28:25:10 - 01:28:45:16
Jessie Ott
Yeah. That's awesome. I mean, that's a huge transition. but yet not so far from what you're doing in the sense of the I mean, he's pretty impressive. Like, you can kind of translate that, I think over to kind of what you're doing. I mean, just listening to you talk about, how you test and how you go about it.

01:28:45:16 - 01:29:08:11
Jessie Ott
It's a very methodical and scientific approach to it that it's certainly I mean, it it seems like it's very, transferable, at least from from how you're explaining it to me, you know, just being on this podcast. So hopefully that, and you mentioned earlier, it was kind of a, you know, a resurge of energy to kind of do something different.

01:29:08:11 - 01:29:21:18
Jessie Ott
So that's that's really great. and just think of all the happy people you get to meet, you know, at the end of their day, they get to project the. Yeah, they ask happy all around.

01:29:21:20 - 01:29:44:12
Peter  Iglesias
Yeah, yeah. We we Jesse, we have a saying here. We sling booze. So the end of a we're we're creating a good time. We're using some pretty cool technology and you know, we're we're making hopefully people smile and happy with what they're tasting and drinking. So it's not it's not that complicated. Yeah I feel good.

01:29:44:13 - 01:29:58:16
Jessie Ott
So make the boulevardier. this is not, orange twist. This is a slice, but whatever is yummy. Okay. Yum yum.

01:29:58:18 - 01:30:03:15
Peter  Iglesias
Well done. Good. It looks professional. I will give you that.

01:30:03:16 - 01:30:07:00
Jessie Ott
no, no, I don't know if you'd want to.

01:30:07:02 - 01:30:12:22
Peter  Iglesias
Come back and show me the, some. It looks good on the screen. You know, I'm just saying.

01:30:13:00 - 01:30:22:12
Jessie Ott
If I see you and tails. But I won't share that, buddy.

01:30:22:14 - 01:30:27:18
Peter  Iglesias
that's pretty good that that's that one. Maybe it's that. Maybe it's the visual on the screen. Can't say that.

01:30:27:18 - 01:30:32:21
Jessie Ott
Well, it's it's, it's a big it's a big slice, but it's that.

01:30:32:23 - 01:30:33:16
Peter  Iglesias
Yeah, maybe you're right.

01:30:33:16 - 01:30:39:23
Jessie Ott
I do like the extra orange. I always do that. I do that in the old fashioned stew.

01:30:40:01 - 01:30:40:11
Peter  Iglesias
Awesome.

01:30:40:15 - 01:30:52:01
Jessie Ott
It's personal preference. Okay? Don't judge. Not judge me. Right. Yeah. No. Not you. I'm just saying in general, like, don't judge my giant slice of orange. You know,

01:30:52:03 - 01:30:58:08
Peter  Iglesias
One should at least not a whole orange on top. So that would that would create some, some, some challenges story.

01:30:58:09 - 01:31:04:00
Jessie Ott
Things that would be, you know, certainly take away from the elegance of the drink.

01:31:04:02 - 01:31:06:05
Peter  Iglesias
Yeah, I would agree. Yeah. For sure.

01:31:06:07 - 01:31:15:06
Jessie Ott
so, Peter, do you want to kind of help us move on here and talk a little bit about some mentors that you've had throughout your career that you want to mention?

01:31:15:08 - 01:31:51:13
Peter  Iglesias
Sure. yeah. I, you know, for me, I would call myself, especially as I've gotten older in my career curious. And I think curious people love to learn, and I have a passion for learning, and I love to read. I love business books. I love I have a Zen feel to me as well. Like, I my, my favorite book is, I think, like a monk.

01:31:51:15 - 01:32:18:09
Peter  Iglesias
it really kind of gives perspectives. you know, as far as mentors in this industry, I've worked for some great people I've worked for. I've learned a lot. recently into Kuyper, I worked for the global CEO, Mark to with previous to that, at De Serrano, I was with, Brett Dunn. All impacted me.

01:32:18:15 - 01:32:40:11
Peter  Iglesias
Joe Fortune, who's now the CEO for, Jagermeister and Tara mana tequila. He's on our board. Yeah, he's a great mentor to me from a finance perspective. He was a CFO over at Serrano when I was there, you know, and then people just in the industry that have impacted me, it's, it's it's not just learning. It's also words.

01:32:40:16 - 01:33:05:20
Peter  Iglesias
You know, just somebody who's supportive and believes in you that have really create that, you know, the just the, the wherewithal to go ahead and jump into something that maybe you're not so sure of, you know, and I think every role I've gone into, you know, I was I didn't know everything, you know, but I was I was keen on learning everything and being a part of it and, and really growing through that.

01:33:05:20 - 01:33:34:14
Peter  Iglesias
So, yeah. So I again, I've been around some great people. I've been around some not so great people. So I've learned not just how I want to do things, but I also learn what I don't want to do and how I don't want to act and proceed. And, you know, it's I think leading with passion and directness and accountability is, is is a big proponent for my management style and leadership style.

01:33:34:16 - 01:33:59:21
Peter  Iglesias
so, you know, overall it's yeah, again, some, some awesome people. But I think what it goes down to Jesse is, is, is just being keen on learning and getting better every day. And, I try to not just with my, my team members, even with my children, you know, it's like, just continue to learn, always learn, always keep learning and keep going forward that way.

01:33:59:23 - 01:34:23:07
Peter  Iglesias
Because I think you said it on the podcast, once you stop learning and you become stagnant, it kind of it's it's it's not a good thing. It's not. So yeah. So overall that's that's me. That's that's my inspirations in this industry and how I, you know, people that have influenced me overall. I, you know, worked with some great, great people.

01:34:23:09 - 01:34:44:04
Jessie Ott
Yeah. And I think, you know, with every, every career you're going to run into the greats in the, in the not so greats. And that helped shape who you are as a leader. You know, everybody's experience growth. Right. Or hopefully it's a point you get to experience that good I know it's you know sometimes challenging in our industry.

01:34:44:04 - 01:34:59:22
Jessie Ott
I think that's changing for the better even when you look at some of the, the bigger, older organizations, I think there's been a lot of great change there. And that's, that's really important when it comes to leadership and and creating leaders. You know.

01:35:00:01 - 01:35:01:05
Peter  Iglesias
The.

01:35:01:07 - 01:35:31:13
Jessie Ott
People jump and do different things or whatever it is. And, I liked your, Zen. Thank you. Because you definitely have that that spirit in you, that calming effect. You. And so I think that that's that's how you balance out the noise. Right? And the the rush and the craziness. There's a lot. Yeah. Because, you know, you know, taking time out to.

01:35:31:15 - 01:35:31:19
Peter  Iglesias
Yeah.

01:35:31:22 - 01:35:45:14
Jessie Ott
To pause or to, meditate or to take that time, you know, you definitely I feel that energy from you that you have that balance, which is really great.

01:35:45:16 - 01:36:15:22
Peter  Iglesias
Thank you. Thank you. Yeah. I try, I try to have certain balances that there's, I feel like as the CEO of a startup company, you're always on call. You always have to be sharp. So when I do have my time, whether it's with family or exercise or meditation or reading or just being with my dogs, you know, it's, it's something I cherish, I really enjoy, and I really enjoy what I do, too.

01:36:16:02 - 01:36:33:02
Peter  Iglesias
Yeah, yeah. Well, you know, being here, it's not it's work, but it's not. You know, it's, it's hard, but it's it's it's when you're working with something that you love to do and you're passionate about it. It's it's okay when it's hard, in my opinion.

01:36:33:04 - 01:36:46:04
Jessie Ott
Yeah. Even though it's hard, it's still exciting. You're still pushing yourself to do something that's that's different. That is unique. And it kind of gives you that, that good, good energy and good spirit behind it.

01:36:46:06 - 01:36:48:11
Peter  Iglesias
A great the great 100%. Yep.

01:36:48:12 - 01:36:54:16
Jessie Ott
What would you like to talk about your mentors and any resources?

01:36:54:18 - 01:36:57:20
Scott Savage
Yeah, I got to start. It's cliche I to start with family.

01:36:57:20 - 01:36:59:05
Peter  Iglesias
Okay.

01:36:59:07 - 01:37:00:11
Scott Savage
first my sister.

01:37:00:13 - 01:37:01:01
Jessie Ott
Awesome.

01:37:01:01 - 01:37:11:06
Scott Savage
My sister is, for four years older than me. And when I was 14 and she was 18, she showed me everything not to do. But you'll get caught doing.

01:37:11:08 - 01:37:13:02
Peter  Iglesias
Your parents will ground you.

01:37:13:04 - 01:37:16:13
Jessie Ott
That's great. So I'm sure she loves it.

01:37:16:13 - 01:37:18:19
Peter  Iglesias
Like, why are you such a perfect.

01:37:18:21 - 01:37:21:09
Scott Savage
Oh, yeah, she does now. She does.

01:37:21:11 - 01:37:22:10
Peter  Iglesias


01:37:22:12 - 01:37:29:20
Scott Savage
But yeah. So we, you know, we find a lot. And she taught me what not to do and asked me why I was such a perfect kid. I'm like, I just watched you.

01:37:29:20 - 01:37:31:00
Jessie Ott
And I learned how to.

01:37:31:02 - 01:37:36:05
Peter  Iglesias
That exactly.

01:37:36:07 - 01:37:41:22
Scott Savage
And then, you know, circling around. My dad bought me a computer when there when that wasn't really much of a thing.

01:37:42:00 - 01:37:42:13
Peter  Iglesias
But.

01:37:42:15 - 01:37:42:22
Scott Savage


01:37:42:22 - 01:37:43:12
Jessie Ott
Oh, yeah.

01:37:43:12 - 01:37:58:22
Scott Savage
Yeah, yeah. And so I figured that out. embarrassing story. Sort of the only time I was ever grounded when I didn't follow my sister's advice. I skipped trumpet practice, and I was. I was, banned from using the computer for a whole weekend.

01:37:58:22 - 01:38:00:21
Peter  Iglesias
Oh, no. But, what.

01:38:01:01 - 01:38:03:12
Scott Savage
I do, I go ride a bicycle. It was terrible.

01:38:03:14 - 01:38:08:13
Peter  Iglesias
Oh, okay. And,

01:38:08:15 - 01:38:14:15
Scott Savage
And then my my mom's, she was a, first grade English teacher or first grade grammar teacher at grammar.

01:38:14:15 - 01:38:15:09
Peter  Iglesias
School.

01:38:15:11 - 01:38:27:21
Scott Savage
and, when I was, when I was nerding out and taking all the science classes, she was like, you have to take public speaking and and technical writing. No son of mine is going to grow up without being able to talk or write it.

01:38:28:01 - 01:38:29:00
Peter  Iglesias


01:38:29:02 - 01:38:36:11
Scott Savage
Which I've met a lot of engineers who can't talk. It can't write. So it's like, I appreciate that more than anything.

01:38:36:13 - 01:38:37:11
Peter  Iglesias
Good going on that.

01:38:37:11 - 01:38:58:11
Scott Savage
A couple of, you know, a couple of. Yeah, a couple of faculty, you know, public school teachers in Lexington made a big difference. I had, a Trig teacher when I was in a junior high school. I actually took time out of his evening. Two weeks end of the year to call my parents on the phone at dinner and say, your son is really bored.

01:38:58:13 - 01:38:59:22
Scott Savage
We need to get him into more advanced class.

01:38:59:23 - 01:39:01:10
Jessie Ott
That's that's that's.

01:39:01:12 - 01:39:01:15
Peter  Iglesias
That.

01:39:01:15 - 01:39:02:04
Scott Savage
Really?

01:39:02:05 - 01:39:04:16
Jessie Ott
That is so great. Thank you for that teacher.

01:39:04:19 - 01:39:05:21
Peter  Iglesias
Stuff.

01:39:05:23 - 01:39:06:13
Jessie Ott
Because I don't.

01:39:06:13 - 01:39:08:01
Scott Savage
Yeah, absolutely I don't Mr. silence.

01:39:08:01 - 01:39:13:13
Jessie Ott
I don't think that was probably normal back then, you know, I mean.

01:39:13:19 - 01:39:18:04
Scott Savage
Now to to call a parent in the middle of the middle of the evening. Yeah.

01:39:18:08 - 01:39:19:00
Peter  Iglesias
His.

01:39:19:02 - 01:39:48:21
Jessie Ott
My nephews get that attention in, in a big school district like Dallas. You know Disney is huge and there's gazillion opportunities for kids. you know, they're in a in a pretty big metro. I grew up in a town of, you know, less than a thousand people. We had eight some some tag classes or something. But to be able to have a, a teacher take that much interest in making sure because the could be it could be, translated as something different than that.

01:39:48:23 - 01:39:59:13
Jessie Ott
You know, where this this teacher is insightful enough to go. Look, this this kid isn't challenged, but we need to give him more. You know, it's pretty cool for that.

01:39:59:17 - 01:40:11:11
Scott Savage
Yeah. That was so, you know, really? Again, the classes that I changed into really accelerated my, you know, my education and and got me where I am. So that was that was huge.

01:40:11:13 - 01:40:12:09
Jessie Ott
yeah.

01:40:12:11 - 01:40:21:02
Scott Savage
That in in grad school at UK, I had Kentucky had a, a kind of burly old engineer who smoked a pipe every day. It was.

01:40:21:02 - 01:40:21:07
Peter  Iglesias
Great.

01:40:21:13 - 01:40:24:15
Scott Savage
When you walked in the building, you could tell what he was there.

01:40:24:17 - 01:40:27:08
Peter  Iglesias
Was amazing ability. Like,

01:40:27:10 - 01:40:29:09
Scott Savage
Clayton's in the day. that's.

01:40:29:12 - 01:40:30:00
Peter  Iglesias
Good.

01:40:30:00 - 01:40:36:20
Jessie Ott
Though, right? So back in the day, it used to be pure. Really? Yeah. It's stuff right.

01:40:36:22 - 01:41:03:15
Scott Savage
Now. They. You know, this was the transition period when he, he, you know, for a while he would just smoke anywhere he was. And then he then they made him shut his door and they made him go outside. And then he was then he retired. I think it's, those, but he, I was finishing my masters and I was I knew I wanted to get a PhD, and so I walked into his office and I said, Doctor Pollack and I, you know, I want to get a PhD.

01:41:03:21 - 01:41:14:19
Scott Savage
You think I should stay here at Kentucky? And he said, son, Kentucky can give you as good of a PhD and as good of an education that electrical engineering as any school in the country. Now shut the.

01:41:14:19 - 01:41:16:16
Peter  Iglesias
Door and.

01:41:16:18 - 01:41:24:00
Scott Savage
Shut the door. And he said, get out of here. Go to some somewhere with prestige or reputation. it'll change your life. So I really did.

01:41:24:03 - 01:41:29:21
Jessie Ott
Yeah. Georgia Tech is legit, man. That's pretty awesome. Yeah. And you said you went overseas.

01:41:29:21 - 01:41:32:00
Scott Savage
So those early on, the rest.

01:41:32:02 - 01:41:36:02
Jessie Ott
I'm sorry I didn't. You mentioned you went overseas.

01:41:36:04 - 01:41:50:23
Scott Savage
I think I had a team working for me in, Ireland and another in India. So I, I've spent a lot of time in, in those countries also in China. we had a big group there. So I've traveled a bunch with, with the engineering career.

01:41:51:01 - 01:41:53:18
Jessie Ott
I thought you mentioned you did some studying overseas.

01:41:53:20 - 01:41:54:23
Peter  Iglesias
And,

01:41:55:01 - 01:42:00:23
Jessie Ott
Oh, no. Oh, no. Okay. I'm sorry I misunderstood that. My bad.

01:42:01:01 - 01:42:02:04
Peter  Iglesias
Though. And then. And then.

01:42:02:04 - 01:42:23:06
Scott Savage
You know, since I've been back in Lexington for 24 years now, really just the, the leadership at at Cypress, with TJ, with Allen, you know, critical thinking and and challenging every time, is what I've learned from them. also to, to remove emotion from the problems.

01:42:23:06 - 01:42:24:03
Jessie Ott
Yeah.

01:42:24:05 - 01:42:33:17
Scott Savage
it's really easy to get, you know, it's your fault. It's your fault. No, it's, you know, we're up against something really hard. and so removing emotion is a big part of success.

01:42:33:17 - 01:42:35:20
Peter  Iglesias
Okay. Yeah.

01:42:35:22 - 01:42:37:11
Jessie Ott
In anything.

01:42:37:13 - 01:42:39:15
Peter  Iglesias
It's a lot. Yeah. That's right.

01:42:39:16 - 01:42:41:21
Jessie Ott
Emotional intelligence is a thing.

01:42:41:23 - 01:43:06:22
Scott Savage
That makes leaders been in a bunch of stressful environments. including this line. you know, I would say our our board meetings are intense. they feel like a still, like silicon Valley board meeting. and I've never been to a different one, but from what I've heard, the most companies in the alcohol industry, it's it's more, it's a little more laid back, a little more, less pressure.

01:43:06:22 - 01:43:17:14
Scott Savage
But, you know, the value of that is is the motivation, not the the desire to learn more, to be better, is super high, and that's very stimulating as well.

01:43:17:16 - 01:43:35:10
Jessie Ott
Yeah, that's very true. Well, I mean, the board probably that you're facing is the owners, right, sir. Their skin in the game. So versus a board that. Yeah, maybe they get paid to attend to whatever it is a year ago or it's just a procedural thing.

01:43:35:10 - 01:43:36:14
Scott Savage
So opinion.

01:43:36:16 - 01:43:38:00
Jessie Ott
Yeah a little bit different than.

01:43:38:00 - 01:44:05:03
Peter  Iglesias
Yeah. And yeah I will say this our board and I say to Scott, every time we walk out of a board meeting, it, it's almost, it's like getting a college degree, a PhD, because I'm, we're literally speaking to some of the smartest human beings on planet Earth on that board. And it's, it's it's it's fascinating for me.

01:44:05:03 - 01:44:29:03
Peter  Iglesias
I mean, it's it's challenging. It's stressful. And, you know, once you walk out of it and it's just the perspective that you gain and the knowledge that you gain is, is unlike anything I've dealt with in my career. I've been in many board meetings in the alcohol industry. It's not even remotely close to what we do here. And, you know, and I think that's a great thing.

01:44:29:04 - 01:44:40:11
Peter  Iglesias
I think that that all of us much better and overall, and it makes the company stronger and better. I believe. So, yeah, Scott is spot on.

01:44:40:13 - 01:44:49:15
Jessie Ott
So moving on to, what paper Scott, did you mentioned your resources.

01:44:49:17 - 01:44:51:04
Scott Savage
They resources and what's us?

01:44:51:04 - 01:44:51:11
Peter  Iglesias
Well, I.

01:44:51:11 - 01:45:03:16
Jessie Ott
Mean, is there any, podcasts or websites or books or anything that kind of helped you throughout your career that you might want to mention? Maybe something and, and, you know, as you transitioned into our industry?

01:45:03:18 - 01:45:29:06
Scott Savage
Yeah. I mean, first and foremost, it's the employees here. I've learned most of what I've learned from the from the people in the company here. you know, I found a willingness to, to to share and help, and I think we have a very transparent nature. about us, about the 13 or 14 employees we have, everybody is very open.

01:45:29:08 - 01:45:53:12
Scott Savage
everybody wants to help. so there's a big camaraderie among the team here. in terms of the bourbon industry, honestly, it's been, you know, growing up in Kentucky, I literally to this day in my Facebook profile picture from probably 1992 or 3, is me and a Georgia Tech sweatshirt at the home of maker's Mark.

01:45:53:14 - 01:46:13:06
Scott Savage
I was, you know, when, when they first opened tours and dipping bottles, when it wasn't really a big site. we went there. so just a history in that industry. And then living in Atlanta, living in Pittsburgh for a few years. Our neighbors, your friends learned that you're from Kentucky. If you want to talk about it and ask about it.

01:46:13:06 - 01:46:31:19
Scott Savage
So that was motivation to learn. you know, more recently it's been, you know, some contacts at the University of Kentucky. there's a amazing, institute in the agriculture department founded by Jim Beam. they now have a distillery. They have a rack outside.

01:46:31:21 - 01:46:32:05
Peter  Iglesias
Nice.

01:46:32:06 - 01:47:05:13
Scott Savage
They're doing the full, the full deal there. in fact, one of the ideas we have was since since you can get a degree, in, in agriculture with the distilling certificate at UK in shorter time than the barrel age. what we're what we're going to offer. And what we have offered is let's take some of this distillate right off the still the white dog, and let's run our process on it, and we'll put together it beside a standard, you know, aging profile for our system.

01:47:05:15 - 01:47:18:08
Scott Savage
And then a week later, these graduates made White Dog and put it in the rack house. Could actually taste what it might be like, in 4 or 5 years. So that's, you know, that that's a great example of how we're.

01:47:18:10 - 01:47:19:00
Peter  Iglesias
We're, we're part.

01:47:19:02 - 01:47:28:00
Jessie Ott
That is super cool. Yeah. That's a whole, you know, that's a whole other leg of the elephant. And like you said Peter. Right.

01:47:28:00 - 01:47:28:09
Peter  Iglesias
Wow.

01:47:28:12 - 01:47:30:11
Scott Savage
That is we could spend an hour on that and.

01:47:30:12 - 01:47:32:19
Peter  Iglesias
Then.

01:47:32:21 - 01:47:59:19
Scott Savage
but yeah, in terms of, you know, books, I've read the Bourbon Bible, I've read, several guides to distilling books on, you know, that I've found, all of which are valuable. I've got a friend who's a chemistry professor, and I'm taking her online, organic chemistry classes, which is been been fine. and then in terms of podcast, the Bourbon pursuit, you know, I think is is pretty well known.

01:47:59:21 - 01:48:17:02
Scott Savage
I listen to those guys a lot. and yeah, that's, you know, we partnered with attorneys here in town with, mayor's office with, many others that have been very helpful whenever there's questions or issues.

01:48:17:04 - 01:48:18:19
Jessie Ott
Yeah. That's great, a real community. But I can.

01:48:18:19 - 01:48:20:21
Peter  Iglesias
Tell you one thing.

01:48:20:23 - 01:48:28:04
Scott Savage
It is I can tell you, though, and I actually started this a year ago. There is no book on how to build a distillery. No. it is.

01:48:28:07 - 01:48:29:12
Jessie Ott
We're build a team.

01:48:29:14 - 01:48:29:19
Peter  Iglesias
And.

01:48:29:19 - 01:48:30:06
Scott Savage
I don't think.

01:48:30:06 - 01:48:30:12
Peter  Iglesias
Any.

01:48:30:12 - 01:48:31:13
Jessie Ott
Yeah.

01:48:31:15 - 01:48:51:21
Scott Savage
I don't think any one person knows how to do it. the, the breadth, and the, the, the disjointed requirements, the, you know, understanding what what exactly needs to be done. it's it's a journey and, and I think, yeah, I think there's an opportunity for someone to write a book on how to do that.

01:48:51:23 - 01:48:52:18
Jessie Ott
There you go, Scott.

01:48:52:20 - 01:48:55:03
Peter  Iglesias
I'll leave that to you. Scott. But the the.

01:48:55:03 - 01:49:00:08
Jessie Ott
Process there, the PhD, the engineer, you can do it right.

01:49:00:10 - 01:49:05:09
Scott Savage
I just need a sabbatical. Peter, can you can you fund a sabbatical for me for six months?

01:49:05:11 - 01:49:06:01
Peter  Iglesias
No.

01:49:06:03 - 01:49:09:15
Jessie Ott
No years.

01:49:09:17 - 01:49:11:21
Peter  Iglesias
For you. There we go. Yeah.

01:49:11:22 - 01:49:13:21
Scott Savage
When I've forgotten it all. Perfect.

01:49:13:22 - 01:49:14:14
Peter  Iglesias
That's. Yeah, that's.

01:49:14:15 - 01:49:15:20
Jessie Ott
That's why you need this.

01:49:15:22 - 01:49:17:08
Peter  Iglesias
That's okay.

01:49:17:10 - 01:49:18:11
Jessie Ott
It this.

01:49:18:13 - 01:49:25:02
Peter  Iglesias
That's what I'm saying. Yeah. We we we we could be the next great Netflix documentary.

01:49:25:02 - 01:49:27:03
Jessie Ott
Guys that get to have it.

01:49:27:04 - 01:49:29:18
Peter  Iglesias
We missed. We missed our got a.

01:49:29:20 - 01:49:30:11
Jessie Ott
Yeah.

01:49:30:12 - 01:49:37:23
Peter  Iglesias
That. Well it's never too late. Yeah. It's it's got to pay somebody to do that.

01:49:37:23 - 01:49:45:03
Jessie Ott
Yeah. You'll you'll be able to do that later. Don't worry about money. Just get the content then.

01:49:45:05 - 01:49:45:12
Peter  Iglesias
Yeah.

01:49:45:15 - 01:49:49:18
Jessie Ott
Yeah, yeah. Those kids are great for that stuff. Just kidding.

01:49:49:20 - 01:50:02:11
Peter  Iglesias
Yeah. That's right. Now I have a I have a 19 year old son who's eight films too, so I, I always dangle the carrot, Mike. I pay 100 bucks. There you go. You're saying, okay.

01:50:02:16 - 01:50:09:01
Jessie Ott
This is this is no, you know, big deal. Like, you can put it really put his name out there. But.

01:50:09:03 - 01:50:11:02
Peter  Iglesias
Good. That's what I said. Yeah it is.

01:50:11:05 - 01:50:12:07
Jessie Ott
Yeah. He's not going to.

01:50:12:07 - 01:50:13:06
Peter  Iglesias
Yeah. He's busy.

01:50:13:08 - 01:50:14:06
Jessie Ott
He's too young.

01:50:14:08 - 01:50:22:04
Peter  Iglesias
Yeah yeah yeah is to be savvy. He's too smart right now. Yeah, yeah I don't care. Yeah.

01:50:22:04 - 01:50:33:11
Jessie Ott
So are there awesome. Any pain points in the industry that, the review would like to kind of tackle that? you know, obviously are relevant to what you guys are doing today.

01:50:33:13 - 01:50:42:07
Peter  Iglesias
But I think the, the.

01:50:42:09 - 01:51:06:04
Peter  Iglesias
for, for me, I think I touched on it, Jesse. I think, you know, it's it's the whole process of building a brand. How how challenging, how expensive and time consuming and and really having the patience to go through the necessary steps in the process, you know, and building a brand. And I'm putting the artist partnership aside for a second.

01:51:06:04 - 01:51:33:21
Peter  Iglesias
But building the bespoke and brand and the technology, you can't skip steps, you know, and there's no cheating that process. And no matter how much money you throw at it, it's still a process that you have to go through. And you do have to earn it. I mean, it's so rare to have lightning in a bottle today. it just it's one out of I don't know how many thousands of brands, you know, and so for for me, that that's frustrating.

01:51:33:22 - 01:52:00:16
Peter  Iglesias
But I have an understanding and an appreciation for it. you know, obviously we touched on distribute push and how challenging that can be and getting share of mind. but ultimately, again, you know, we control our destiny by going out there and building. We have an understanding that there's no misconception that somebody is going to do something for us because we're going to grow this and build this.

01:52:00:16 - 01:52:08:18
Peter  Iglesias
It's going to come from us. And I'll turn it over to this guy because I know he's got a laundry list. So I think.

01:52:08:20 - 01:52:33:08
Scott Savage
I've touched on a bunch of them. So, you know, the three tier system, doesn't make a lot of sense. I think, that that's, you know, I'm, I'm measured on gross margin, and my margins are based on the revenue that we earn on the bottle that we sell. The distributor. And then on top of that, the distributor has their cut, and then the retailer has their cut.

01:52:33:10 - 01:52:56:06
Scott Savage
And so, you know, my revenues are half of what the consumer spending. And I'm not there's no other industry I can imagine or that's new or similar. so that, you know, that that's a challenge. Very technical, boring challenge. the cost of everything, you know, everybody chasing that in life. it's crazy.

01:52:56:08 - 01:52:56:11
Peter  Iglesias
I.

01:52:56:12 - 01:53:28:07
Scott Savage
Mean, like, the interesting thing in the, in the spirits industry is that we're seeing, a Covid, but what I like to call it. So when Covid hit, the distillers stopped producing, you know, right away when they were shutting down. And then they were reestablished as essential. as they were making and sanitizer and whatnot. Simply that anymore they were using, but all of that led to six months, a year, 18 months, something like that.

01:53:28:09 - 01:53:58:06
Scott Savage
people not selling barrels anymore. And so, you know, that we're now three years off of that. And so to find a three year distillate, in the world is, is expensive. But but now we're seeing that two year and one year new sales are becoming much more economical. It's come back down. so it's interesting to watch that because of this aging process that that we all, you know, it is pervasive in the industry.

01:53:58:08 - 01:54:04:15
Scott Savage
You know, we're seeing that delayed effect of Covid and a ripple through. And that's been something that we've been challenged to manage around.

01:54:04:16 - 01:54:14:02
Jessie Ott
That is not something that I could have ever thought was going on in our industry. It just didn't dawn on me like that. Other.

01:54:14:04 - 01:54:16:12
Peter  Iglesias
Interesting. You're not a lot of.

01:54:16:14 - 01:54:16:23
Scott Savage
You know.

01:54:17:04 - 01:54:19:16
Peter  Iglesias
It got a lot off guard. Yeah.

01:54:19:18 - 01:54:41:00
Scott Savage
You know, we were at at the wrong time with, the straight bourbon needs that we had a year ago. and so, you know that that's been a big challenge. Something that's that the industry is, you know, it's facing the whole industry. but there's there's also the lingering question, and I don't have the right answer for the industry.

01:54:41:02 - 01:55:03:11
Scott Savage
but that is, the ramp up production. So, you know, but I toured a lot of distilleries when tourism opened in the 90s, in, in the bourbon world in Kentucky. then I didn't because I'd been there, you know, and I wasn't in the industry. but in the last year, I've been visiting all of them again.

01:55:03:13 - 01:55:28:19
Scott Savage
No, I anymore, I think visiting people, been amazed and and warmed by the transparency of the industry. there's really a sense that that rising tide slowed all boats and a lot of cooperation and openness, in the industry. Great. but every place I go to, I'm saying they're for 24, seven, they're spending like, crazy.

01:55:28:21 - 01:55:51:02
Scott Savage
And so I do have a lingering concern for the industry that, we're we're approaching overproduction point, where we might see collapses and just look at prices and, and it may make it more difficult to compete that on the plus side, for us, I think our technology kind of separates us from that, insulates us from that, that issue.

01:55:51:02 - 01:56:10:20
Scott Savage
And if it does, it is true. you know, I think we'll be what are we ready to. Yeah. Take the shake, take the cheapest toilet that'll it's going to help us in the long run. And we don't, you know, we don't have to wait for three years like any new, like any new distillery, we, we've got we've got products on the shelf now.

01:56:10:22 - 01:56:16:18
Scott Savage
And as soon as I open in Kentucky, literally the very next day, I product for sale that was made here.

01:56:16:22 - 01:56:17:13
Peter  Iglesias
Wow.

01:56:17:15 - 01:56:21:16
Scott Savage
so it's I think we're hopefully insulated from that, but it is a concern.

01:56:21:18 - 01:56:25:08
Jessie Ott
There's a lot of power in that statement.

01:56:25:10 - 01:56:26:02
Peter  Iglesias
Yeah.

01:56:26:03 - 01:56:26:14
Scott Savage
Absolutely.

01:56:26:14 - 01:56:33:05
Jessie Ott
Great that. Yeah, that's that's pretty powerful right there.

01:56:33:07 - 01:56:34:13
Jessie Ott
Yeah that's awesome.

01:56:34:17 - 01:56:41:12
Scott Savage
That's that's that's cool. You have a few million dollars you'd like to invest in. Misspoken while we're while we're on the call here.

01:56:41:13 - 01:57:07:19
Jessie Ott
Oh, I love you. I would absolutely I would if I could because this is so fun. you know, so cool. any outlook you guys want to speak about for 20, 24 or anything? You mean, even if it's not bourbon related, any kind of trend or some kind of outward thing? You that you're sensing?

01:57:07:21 - 01:57:43:05
Peter  Iglesias
I, I just think from our personal standpoint, for us, I think, we're we're still poised to more than double our business again this, this coming year. That's great. I think we can. Yeah, we we've significantly we've we've taken a lot of learnings and understanding. You know, last year we we developed five new SKUs. Yeah. I don't know if people really understand how hard that is for a company our size to actually do and to, to launch into ten states.

01:57:43:07 - 01:58:14:17
Peter  Iglesias
And so for us, we learned so much and we're going to be immensely better this year. And we're we have a new artist partnership starting this year, probably about mid-year. And so we won't make the same mistakes. So I feel great about the future that we have and that we're the the trend that we're in. I think from an overall standpoint of the industry, I think we're we're in an election year.

01:58:14:19 - 01:58:42:01
Peter  Iglesias
I think you're going to see, you know, I would consider myself, not a skeptic. I'm always looking at the positive side of things. And I think we're, we're we're poised to kind of transition into better times. I think we, you know, inflation was was devastating, especially for folks that are on fixed incomes. And so, you know, going out and buying, you know, the nice things.

01:58:42:01 - 01:59:02:21
Peter  Iglesias
It wasn't always there for people over the past couple of years. And I think my hopes are, is that that transitions and that, that, that looks different and things start to kind of level out and even out and, things will look a lot better. And I and I mean that in every facet of the economic stand now world that we're in right now.

01:59:02:21 - 01:59:14:13
Peter  Iglesias
And so, I'm excited for that because that's only good for us, too, I think for everybody involved. It's got anything you want to add, I agree.

01:59:14:13 - 01:59:23:20
Scott Savage
Yeah. We're a we're a the end of the day. We're a luxury brand for consumers. Right. We people that buy our products are it's disposable income.

01:59:23:20 - 01:59:24:21
Peter  Iglesias
So

01:59:24:23 - 01:59:40:08
Scott Savage
You know the macro economy affects everyone. Every business. but us I think even more so, you know, than, you know, people making consumer goods, for example, but yeah, I share a Peters optimism. I think.

01:59:40:11 - 01:59:42:15
Peter  Iglesias


01:59:42:16 - 01:59:55:12
Scott Savage
I think our technology and our art, I think we're situated in a good spot. And so we'll ride the waves, that come with us. But, you know, like, I do like our chances moving forward.

01:59:55:14 - 01:59:59:11
Jessie Ott
Yeah, I do too. So in in.

01:59:59:13 - 02:00:00:09
Peter  Iglesias
Yeah.

02:00:00:11 - 02:00:10:13
Jessie Ott
In final here, we have passions outside of work. Which one wants to go? Which one do you guys want to go first?

02:00:10:15 - 02:00:14:21
Peter  Iglesias
I'll go first. I guess I'll go ahead. I think whiteness, drinking color.

02:00:15:00 - 02:00:18:01
Scott Savage
Is part of work. I don't, I don't know,

02:00:18:03 - 02:00:20:08
Peter  Iglesias
I didn't want to go there, you know.

02:00:20:10 - 02:00:22:15
Jessie Ott
Yes, it counts, but.

02:00:22:17 - 02:00:25:20
Peter  Iglesias
It's so,

02:00:25:22 - 02:00:32:18
Scott Savage
You know, for me, it's it's, outdoors and family and singing. So I'm a huge karaoke fan. Nice.

02:00:32:20 - 02:00:33:12
Jessie Ott
What's your song?

02:00:33:12 - 02:00:40:23
Scott Savage
I wish I could play guitar or anything, but Johnny Cash, it's all good. That's a,

02:00:41:01 - 02:00:42:02
Jessie Ott
And you play guitar?

02:00:42:04 - 02:01:06:02
Scott Savage
yeah. The world's best karaoke bar. The world's best karaoke bar is here in Lexington. And we pub. So shout out to you. So I, grabbed our red label off the shelf pretty quick. once you've heard about this and, but, yeah, I do have to say friends and, water sailing oceans. but I appreciate them a lot more than Peter who lives on one.

02:01:06:04 - 02:01:08:09
Scott Savage
because I like it to see it a few weeks a year.

02:01:08:11 - 02:01:09:19
Peter  Iglesias


02:01:10:03 - 02:01:11:13
Scott Savage
and then. And then karaoke.

02:01:11:15 - 02:01:15:04
Jessie Ott
That's awesome. So your music guy.

02:01:15:06 - 02:01:16:08
Scott Savage
Absolutely.

02:01:16:10 - 02:01:19:18
Jessie Ott
And you play guitar?

02:01:19:20 - 02:01:39:20
Scott Savage
I, I can play two chords, maybe three. but not while doing anything else. I have to be concentrated and thinking about that chord. So, now I've got a friend who plays, we sing a bit, play, and, But no, it's it's not a career. Just me. It's not a career.

02:01:39:22 - 02:01:44:09
Jessie Ott
Well, that's awesome. You enjoy it. That's all that counts.

02:01:44:11 - 02:01:47:23
Peter  Iglesias
Scott's a pretty good singer, and I give him that. He's.

02:01:48:01 - 02:01:48:06
Scott Savage
he's.

02:01:48:06 - 02:02:13:08
Peter  Iglesias
Not. He's either. Yeah. No, I'm a lot simpler. I love the outdoors too. I love, I love the beach. I, I, I swear I'm part lizard because I love the sunshine. And, I love to be outside. I love to exercise, and, you know, be in the gym, you know, every day I. Yeah. As I've gotten older, you know, the body starts to break down a bit.

02:02:13:08 - 02:02:34:12
Peter  Iglesias
So I appreciate the time when I'm not broken, when I get to go to the gym and do fun things and, so, yeah, overall and then family and friends or, you know, really super important to me. I love camaraderie and just being around people and, and and family especially. So that's, that's more awesome.

02:02:34:14 - 02:02:52:16
Jessie Ott
So yeah. Well, I did think of one thing we haven't really talked about and that was the price points. Do you want to quickly just talk about price points and then, you know, a little bit of, you know, about your website and how to get in touch with you guys or find a bottle.

02:02:52:18 - 02:03:23:06
Peter  Iglesias
Sure. well, it depends on states that you're in, but, you know, everything ranges from, let's say, 41, 99 to 49, 99. Right. That range, and the websites that's bespoke in spirits.com. we have we're on all social media, Instagram, Facebook. yeah. LinkedIn. You know, come join us. Come check us out. here on all of our brands are on e-commerce.

02:03:23:08 - 02:03:31:22
Peter  Iglesias
so available I think it's in 35 states, if I remember correctly. so, yeah, that's that's it.

02:03:32:00 - 02:03:39:08
Jessie Ott
Awesome. Any any final thoughts or words for Scott?

02:03:39:10 - 02:03:39:14
Peter  Iglesias
Yeah.

02:03:39:15 - 02:03:51:08
Scott Savage
Peter, I appreciate this. Just. Yeah. Your your questions are very insightful. Make me think as well which which I appreciate very much. this has been a very enjoyable time. So thank you for your for your time as well.

02:03:51:13 - 02:03:54:22
Peter  Iglesias
Yeah, yeah. We'll do a podcast and drink it any time. Okay.

02:03:54:22 - 02:04:18:19
Jessie Ott
Just this this is, you know, this is my this is my fun time, right? Like, I get to meet people that are doing amazing things. And thank you so much for being so generous to let me try all your different, flavors, I guess, or SKUs, if you will. They're amazing. I loved all of them, you know, for their differences.

02:04:18:21 - 02:04:45:14
Jessie Ott
I did make an old fashioned with the bourbon and, is really yummy. Yeah. So, so, so good. I didn't use simple sirup. I just use, some of the sirup from the cherries. but but, yeah, it was yum. Yeah, I loved it. Yeah. Really good. Really good job, guys. Also, technology. rooting for you 100%.

02:04:45:14 - 02:04:49:06
Jessie Ott
So good stuff.

02:04:49:08 - 02:04:54:23
Peter  Iglesias
Awesome. Thanks. Thank you so much. It's a pleasure. I really enjoyed it. Yeah. All right, all right.

02:04:55:01 - 02:04:56:07
Jessie Ott
Bye bye.

02:04:56:08 - 02:04:59:14
Peter  Iglesias
Thanks, guys. Bye bye.

02:04:59:16 - 02:05:00:07
Jessie Ott
well.

02:05:00:09 - 02:05:02:08
Peter  Iglesias
You know, it's fun, guys.

02:05:02:10 - 02:05:06:17
Jessie Ott
This week's episode was produced by Fedora Jay Productions.