that that is amazing so we're here at Wyoming Whiskey we have worked a partnership with them
Wyoming Whiskey and the mule deer foundation to bottle our own bottles we're gonna pick our own
barrel we're gonna put labels on them that we specifically designed with one of the Wyoming
living legends on it there's only one barrel worth of this whiskey and that's it hopefully at one of
the Mule Deer Foundation banquets you get to bid on one of these bottles so come with us as
we learn how Wyoming Whiskey is built should be fun come along holy cow
it smells like oak and grain
sounds like it smells like the bottom end of the food pyramid
ah grains
so this is warehouse b right here this is the second warehouse that we ever had this one houses 2600 barrels at maximum capacity and it's the one that we're harvesting quite a bit from
so your guys's barrel came from this warehouse
it smells like heaven in here it does i love it
i want to stay i love the oak
how i like to run a tasting so this is if you're not familiar with the glass right
here uh this was an actual purpose-designed glass piece of glassware called a glencairn
and anatomy of it is is keep your finger here on this bottom little punt right there and that
way you don't warm up your whiskey because you're going to change the flavor of it
then you see this little bell that's going out here and that is specifically to kind of catch
higher alcohols which are going to be more of like your boozy like sharp kind of aromatics
those are going to get caught here whereas your more floral fruity sweeter lighter alcohols
are going to come straight up into your nose so what i like to do is i just kind of roll from
one nostril to another don't put your beak right into it because it'll teach you a lesson real fast
and then what i like to do as well is once you get a nice sniff in there breathe in take a sip hold
it in your mouth for about five to eight seconds until you can really start to get the sweetness
on the back of your tongue then swallow and then breathe out and that way you're not raking all
that alcohol across your tongue oh yeah it's got a nice got a knife coffee coming through
so this is the white label that we're drinking right now and it came out of these
tanks right straight out of the tank this is stuff it's like 35 dollars a bottle
and like you you just said man this stuff it's easy to drink yeah it's really good right when
it first came out when this stuff first came out first started hitting the shelves people would buy
a bottle and they'd drink it and they'd be like oh so it's like kerosene it's terrible and it was
because it didn't have enough time no actually he just explained this
what they did they didn't realize the distiller was from kentucky where their their temperature
they can harvest or they can take whiskey out of a barrel all year because of the temperature there
they didn't realize that here because it gets below zero the whiskey goes into dormancy all winter
we actually really only have about three months out of the year when our whiskey is really
doing anything because eventually it gets so cold that all chemical reactions will stop and then it
continues to get even more cold and it will pull all the acids out of the oak because of the vacuum
it'll pull all the acids out of the oak that gets stuck in the whiskey which then makes
it just taste like you're drinking out of a rhinoceros that was made into an ashtray
and then the next spring it blooms again got it and so they pulled it out in the winter because
you know time it was time six and a half years we do have six and a half years right it pulled it
out of the barrel and it was literally crap
i bet that was a learning process oh it's it's interesting they bring somebody from kentucky to distill whiskey
here and then didn't realize the winter affected it
yeah well we've all heard the nightmare stories right we were all there
exactly it was horrible yeah so so that's kind of an interesting thing that's one of the things
that we wanted to because this because these 100 of these bottles are going to go
to Wyoming mule deer foundation for sure this is a great way to get your whiskey in front of Wyoming
residents that drink whiskey that all heard the horror stories
have previously refused it yes oh yeah for sure
the opposite the reason why it's amazing here is the temperature differentiation so you go to kentucky
and they gotta roll these barrels to keep them to keep the fluid moving in them
here they don't because the temperature goes from it goes from 60 below zero to 135 degrees
in you know through the course of a year in fact overnight yesterday was 104 here
today it's 70.
we call this static rick housing meaning every barrel for the most part we will keep it in the exact same position its entire life
because if you walk in between the rows down here it's going to get substantially warmer but when you're up top up top it gets piping hot really
um and you're talking a difference of negative 60 in the winter to 135 in the summer oh my gosh so
you get quite a bit of a pressure change going on in there and because of that pressure change
all that solution is just getting rip routed in there constantly so we don't really have to
move them around itself yep exactly
because of temperature variation yeah the temperature variation doesn't affect the whiskey itself
well it makes it taste the way that it does um because that's that's really when you start to get your respiration
so that's another really fun thing about our whiskey
because this white label stuff now is good everybody that i have served it to has been like dude that stuff is good
that is good whiskey there you go
dialed it in
no it's actually shocking like how good like that's really easy to drink
it helps we've had 27 of these too