Female: Now, each has a distinct, a distinct flavor profile. What are the key descriptive words that you would describe them differently?

Male 1: Well, the terms that I would to think about is your toasted oak, caramel vanillaly flavors and aromas. And those come from the barrel and I like to say that the Gentleman Jack since it goes to the charred oak twice then it from to be a little bit lighter, not caring harmonious much of that as the other two. And of course single barrel matured a little bit longer. So there’s going to be caring a little more of your toasted oak caramel. And let me say this, you heard me mention a moment ago that we left this one. We tour a little long. We are very conscious of not going with too much time in the barrel. If we would leave it in there, it would black as my shirt, sour, bitter, it would not be a desirable product to drink at all. So we cannot think about age like they’re doing some on the coker’s wine, we use a barrel. We only use that barrel one time and if we were to leave into that new barrel, it would pick up so much of that woody flavor and aroma. It would not be a desirable product.

Yes, Scotch and Irish people can leave in there because they take our barrels or Burgan barrels then use them over and over. Climate temperature over there is different so you can't compare just like comparing apples and oranges or something to those people. Even here, when we split extra number of barrels to decide for single barrel and we do this when it goes into the barrel that we’re going to use about 50% of the barrel. Because they can be too dark in color or too light in color or the characteristics that kind of wood do not let it mature up to be what we were looking for. So what would we do with all of the whiskey that we don’t use, we intermingle it in the black label where you’re going to make a hundreds and hundreds of barrel together and it fits rights in, the ultimate consistency but when we’re bottling at one barrel at a time, we want it pretty close to our single barrel profile.

Female: Do you have a group of people who make that decision or that it—

Male 1: Six of us, six of us.

Male 2: When the Gentle Jack, is that handled differently or is it just handled differently at the end when it goes into the pot?

Male 1: The difference is here, our grain form work for the entire family is exactly the same. We can't make a badge because we’re charred oak known process because everything we make everyday goes to the charred oak. So everything mingled together and your charred oak—if someone to the charred oak knowing best to stay in there from up to six months for changing out one. So we have to make a batch of over six months of age and I mean that’s a big millions of gallons and we can’t make a small batch. So we’re getting into it after if in the age in the barrel and that for a way we can do something different by doing it on a barrel basis.

Female: Thank you very much for taking your time to—I guess drink us through a flavor profile of your various products. So all very, very tasty.

Male 1: Right, you know what’s very pleasing to me that I loved to sit down with people like yourself and show our product often. You know we’re the largest whiskey in the world and for you to come here in Orangeburg and sit down with me it's very gratifying and people will say, “Jim what do you think the most outstanding thing of your job?” I said, “Well for me to live here in here in Orangeburg, to sit here and help make a product that’s enjoyed with people around the world by millions of people, I get a lot of pleasure on that.

Female: Now I’m curious, do have a favorite?

Male 1: Well, if you were to come into my house and you’ve been a lady. I would offer you a Gentleman Jack first.

Female: You know I have to admit, I like that one best. So that would be a good call.

Male 1: Right here, I’m not offering the single barrel first that, which you know after everything disappeared and on my daily basis, I would probably go back to jagging your black label, but these are really nice product you will special products but the old number seven is just a hard product.