1 00:00:08,080 --> 00:00:10,696 >> Susan Schwartz: For someone who is both passionate about horses and 2 00:00:10,768 --> 00:00:13,640 bourbon, there is one position that 3 00:00:13,680 --> 00:00:16,440 would be a dream to have, and our 4 00:00:16,480 --> 00:00:18,580 guest has got it. 5 00:00:19,760 --> 00:00:22,520 I'm, um, Susan Schwartz, your drinking companion, and 6 00:00:22,560 --> 00:00:25,016 this is Lush Life podcast. 7 00:00:25,208 --> 00:00:28,168 Every week, we're inspired to live life one 8 00:00:28,224 --> 00:00:31,112 cocktail at a time. When 9 00:00:31,136 --> 00:00:33,860 you think of horse races, there is only one 10 00:00:33,980 --> 00:00:36,500 the Kentucky Derby. When you think of 11 00:00:36,540 --> 00:00:39,540 cocktails at horse races, there is only one the 12 00:00:39,580 --> 00:00:42,452 Mint julep. And what bourbon do you find in 13 00:00:42,476 --> 00:00:44,520 that Kentucky Derby Mint julep? 14 00:00:44,940 --> 00:00:46,680 Woodford Reserve. 15 00:00:48,300 --> 00:00:51,252 As vice president and master distiller of Woodford 16 00:00:51,316 --> 00:00:54,052 reserve bourbon, Elizabeth McCall calls 17 00:00:54,116 --> 00:00:57,092 all the shots when defining the quality sensory 18 00:00:57,156 --> 00:01:00,114 standard to which every batch of Woodford Reserve 19 00:01:00,162 --> 00:01:03,122 must comply. What does it take to 20 00:01:03,146 --> 00:01:06,002 become the third master distiller ever at 21 00:01:06,026 --> 00:01:08,994 Woodford and one of the youngest distillers 22 00:01:09,042 --> 00:01:11,906 in the United States? Well, I'll 23 00:01:11,938 --> 00:01:14,738 let her tell you. But before that, 24 00:01:14,794 --> 00:01:17,250 if you love Lush Life, we would so 25 00:01:17,290 --> 00:01:19,682 appreciate your support. By signing up to our 26 00:01:19,706 --> 00:01:22,706 newsletter, you can get our advice on anything 27 00:01:22,738 --> 00:01:25,698 to do with home bartending, where to drink in every 28 00:01:25,754 --> 00:01:28,578 major city, special recipes, and even 29 00:01:28,634 --> 00:01:31,330 your very own Lush Life mug. 30 00:01:31,910 --> 00:01:33,240 Just head to alushlifemanual, 31 00:01:33,240 --> 00:01:36,270 uh.substack.com 32 00:01:36,390 --> 00:01:39,294 and sign up now. 33 00:01:39,382 --> 00:01:41,250 Let's join Elizabeth. 34 00:01:44,040 --> 00:01:46,542 Uh, well, it's so great to have you here. Thank you for being on the 35 00:01:46,566 --> 00:01:47,182 show. 36 00:01:47,366 --> 00:01:49,662 >> Elizabeth McCall: Thank you for having me, Susan. I'm excited. 37 00:01:49,806 --> 00:01:52,782 >> Susan Schwartz: Oh, great, great. Um, now, I've already introduced you in 38 00:01:52,806 --> 00:01:55,742 the intro, but why don't you tell people who you are and 39 00:01:55,766 --> 00:01:57,358 what you do, and we'll get right into it. 40 00:01:57,494 --> 00:02:00,350 >> Elizabeth McCall: Okay. Well, hi, Everybody. I'm Elizabeth McCall. I'm the 41 00:02:00,390 --> 00:02:03,262 master distiller for Woodford Reserve. So it's a 42 00:02:03,286 --> 00:02:05,854 pleasure to talk with you all and talk with you, Susan. 43 00:02:05,902 --> 00:02:07,726 And let's get into things. 44 00:02:07,878 --> 00:02:10,542 >> Susan Schwartz: Yeah, yeah. Now, we always go backwards. 45 00:02:10,686 --> 00:02:13,454 I like to know how people got where they did. 46 00:02:13,622 --> 00:02:16,510 So if you don't mind, could you tell me a little about where you grew up 47 00:02:16,550 --> 00:02:19,422 and what you studied and your family, what they 48 00:02:19,446 --> 00:02:19,966 did? 49 00:02:20,118 --> 00:02:22,366 >> Elizabeth McCall: Yeah. So I was born in Cincinnati, 50 00:02:22,398 --> 00:02:25,054 Ohio. And so Cincinnati has a 51 00:02:25,062 --> 00:02:27,970 very warm place, dear place in my heart. 52 00:02:28,090 --> 00:02:30,850 And so that's for those of you that don't know. I'm now in 53 00:02:30,890 --> 00:02:33,842 Louisville, Kentucky, and so it's only about an hour 54 00:02:33,866 --> 00:02:36,594 and a half, two hours from here, so not far. 55 00:02:36,682 --> 00:02:39,618 But it is a special place. And that's where I did all my 56 00:02:39,674 --> 00:02:42,130 young childhood years, and then we moved down to 57 00:02:42,170 --> 00:02:45,074 Kentucky, uh, when I was, uh, in, 58 00:02:45,242 --> 00:02:48,098 like, middle school, and then grew up here. 59 00:02:48,154 --> 00:02:50,978 And I haven't left the state of Kentucky since, 60 00:02:51,034 --> 00:02:53,936 I mean, traveled, but I've never lived anyplace else. 61 00:02:54,058 --> 00:02:56,820 And I went to undergrad at the University 62 00:02:56,860 --> 00:02:59,476 of Louisville and then I got my graduate 63 00:02:59,508 --> 00:03:02,452 degree, a master's degree at the University of Louisville. And 64 00:03:02,476 --> 00:03:05,440 it was both degrees were in psychology. So I was 65 00:03:05,900 --> 00:03:08,628 fixing to be a therapist and 66 00:03:08,764 --> 00:03:11,620 things took a very different turn. I heard about an 67 00:03:11,660 --> 00:03:14,228 opportunity to work at Brown Forman and work in the 68 00:03:14,284 --> 00:03:17,220 spirits industry using my psychology 69 00:03:17,300 --> 00:03:20,084 degree. And after doing some practicum 70 00:03:20,132 --> 00:03:22,964 and internships, so kind of getting my feet wet in the therapy 71 00:03:23,012 --> 00:03:25,932 world. Working in beverage alcohol just seemed 72 00:03:25,996 --> 00:03:28,844 a lot, like a lot less stressful. 73 00:03:28,972 --> 00:03:31,948 So I took a chance at getting the job. And it was an entry level 74 00:03:32,004 --> 00:03:34,892 job as a sensory technician. And the 75 00:03:34,916 --> 00:03:37,804 rest is kind of history. I mean, that changed 76 00:03:37,932 --> 00:03:40,652 my life. I mean, I don't know what I. I guess I'd be a 77 00:03:40,676 --> 00:03:43,596 therapist right now if I didn't get the job at Brown 78 00:03:43,628 --> 00:03:44,284 Forman. 79 00:03:44,412 --> 00:03:47,372 >> Susan Schwartz: Well, when you were studying psychology, what kind 80 00:03:47,396 --> 00:03:50,092 of things were you thinking? Oh, I want to be this kind of 81 00:03:50,116 --> 00:03:52,436 psychologist or treat these kind of people. 82 00:03:52,628 --> 00:03:55,412 >> Elizabeth McCall: I think I had some experience with people that 83 00:03:55,436 --> 00:03:58,404 had drug addiction and that sort of thing in my personal 84 00:03:58,492 --> 00:04:01,220 life. And so I thought, I think I'd be really 85 00:04:01,260 --> 00:04:04,260 good at working with families and helping them 86 00:04:04,300 --> 00:04:06,080 work through family 87 00:04:06,540 --> 00:04:09,092 challenges. So that was my kind of 88 00:04:09,116 --> 00:04:11,860 inspiration. And I just thought the 89 00:04:11,900 --> 00:04:14,740 study of human beings and how we operate was always really 90 00:04:14,780 --> 00:04:17,428 fascinating. And it still is fascinating to me. 91 00:04:17,564 --> 00:04:20,038 But then doing the 92 00:04:20,094 --> 00:04:22,982 therapy part was you take that home 93 00:04:23,006 --> 00:04:25,510 with you. You know, you're driving and you're just thinking about 94 00:04:25,630 --> 00:04:28,438 clients and am I going to be able to actually help 95 00:04:28,494 --> 00:04:31,446 this person? And a thing about therapy 96 00:04:31,478 --> 00:04:34,374 is that you don't. Your job is to kind of direct 97 00:04:34,462 --> 00:04:37,382 people and not actually fix them. It's not my job 98 00:04:37,406 --> 00:04:40,326 to fix them. But anyways, you just carry a lot of it. 99 00:04:40,398 --> 00:04:43,334 So I just. When I heard about the job, the 100 00:04:43,342 --> 00:04:45,686 opportunity to work in beverage alcohol 101 00:04:45,798 --> 00:04:48,774 and just working for this is my 102 00:04:48,862 --> 00:04:51,698 mother and me, uh, for a company that has great 103 00:04:51,754 --> 00:04:54,354 benefits and a good pay because I had student 104 00:04:54,402 --> 00:04:57,298 loans to pay off, you know, just. So it was also 105 00:04:57,354 --> 00:04:59,858 that opportunity of like getting making good money 106 00:04:59,914 --> 00:05:02,642 and good health care. So that was another 107 00:05:02,826 --> 00:05:04,946 thing. That's not very romantic, but. 108 00:05:05,018 --> 00:05:08,002 >> Susan Schwartz: No, but super important. Now I did, in doing my 109 00:05:08,026 --> 00:05:10,802 research on you, I heard that you also were, uh, a 110 00:05:10,826 --> 00:05:11,650 horseback rider. 111 00:05:11,730 --> 00:05:12,178 >> Elizabeth McCall: Yes. 112 00:05:12,274 --> 00:05:14,882 >> Susan Schwartz: Was this something that you had done as a child? 113 00:05:15,066 --> 00:05:18,018 >> Elizabeth McCall: Yes, it was something that nobody, nobody in my family 114 00:05:18,074 --> 00:05:20,962 was interested in horses or anything. So it's not 115 00:05:20,986 --> 00:05:23,758 like I grew up with that But I 116 00:05:23,814 --> 00:05:26,750 watched a TV show that was set in the 1800s, and they all 117 00:05:26,790 --> 00:05:29,470 rode horses everywhere. And I thought, I want to do that. So I told 118 00:05:29,510 --> 00:05:32,430 my parents that that was what I wanted to do, and they found 119 00:05:32,470 --> 00:05:35,102 a place in Cincinnati for me to start. 120 00:05:35,286 --> 00:05:38,110 So I just fell in love with it. I would spend. My mom would 121 00:05:38,150 --> 00:05:41,086 drop me off there on a Saturday morning, and I'd 122 00:05:41,118 --> 00:05:43,870 spend the whole day at the barn riding horses, 123 00:05:43,950 --> 00:05:46,574 eat a bag lunch, you know, groom, clean, 124 00:05:46,622 --> 00:05:49,370 tack, whatever. I love it. And I've always been 125 00:05:50,040 --> 00:05:52,976 very driven person in that way, like, very 126 00:05:53,048 --> 00:05:56,016 personally motivated. And. And I just. I loved 127 00:05:56,048 --> 00:05:58,832 it. I loved the whole working hard. I 128 00:05:58,856 --> 00:06:01,520 mean, it's like the weirdest thing. And so I've done 129 00:06:01,560 --> 00:06:04,192 that since I was little. And 130 00:06:04,376 --> 00:06:07,296 saying that makes me think of when I. We went on a. I went to a horse 131 00:06:07,328 --> 00:06:10,240 show, and it was over Labor Day or Memorial Day weekend, 132 00:06:10,320 --> 00:06:13,200 and I saw people, like, out camping where we were doing 133 00:06:13,240 --> 00:06:15,952 our horse competition, and I'm like, why would you go camping for 134 00:06:15,976 --> 00:06:18,800 your horse weekend? And, like, just go right here and 135 00:06:18,840 --> 00:06:21,632 you just have to do so much. And then my friend was 136 00:06:21,656 --> 00:06:24,608 like, well, we're in a horse show, working really, really 137 00:06:24,664 --> 00:06:27,296 hard, like, waking up, you know, like 138 00:06:27,368 --> 00:06:30,224 5:00am to go and take care of our horses, and we're working 139 00:06:30,312 --> 00:06:33,280 our butts off the whole weekend for our Memorial Day, 140 00:06:33,320 --> 00:06:36,192 like, what? You know, and so it was just funny that I was 141 00:06:36,216 --> 00:06:39,120 like, yeah, I guess I don't know how to relax. And 142 00:06:39,160 --> 00:06:41,872 my husband would tell you that I'm a 143 00:06:41,896 --> 00:06:44,832 constant working person, but horses are 144 00:06:44,936 --> 00:06:47,792 amazing. I have a daughter and a son and my 145 00:06:47,816 --> 00:06:50,412 daughter showing interest in horses 146 00:06:50,476 --> 00:06:52,796 now, and I really hope that that 147 00:06:52,868 --> 00:06:55,756 sticks. So I'm trying to just nurture 148 00:06:55,788 --> 00:06:57,148 it, not push. 149 00:06:57,324 --> 00:07:00,120 >> Susan Schwartz: Well, how fantastic that you ended up at the brand 150 00:07:00,420 --> 00:07:02,716 that makes the official Amy 151 00:07:02,748 --> 00:07:05,628 Julep for the Kentucky Derby. 152 00:07:05,724 --> 00:07:06,956 How crazy is that? 153 00:07:07,108 --> 00:07:10,012 >> Elizabeth McCall: I know. Well, and that's part of, like, this 154 00:07:10,036 --> 00:07:12,876 is just such a dream. Because I remember when I joined Brown 155 00:07:12,908 --> 00:07:15,820 Forman in 2009 and we. I went on this 156 00:07:15,860 --> 00:07:18,476 orientation and went to Woodford Reserve, and you drive 157 00:07:18,508 --> 00:07:21,500 through some of the most iconic horse farms in 158 00:07:21,540 --> 00:07:24,172 Kentucky, and it was like this. This brand is 159 00:07:24,196 --> 00:07:27,052 amazing. It's. It's a dream. And then now I get to work on 160 00:07:27,076 --> 00:07:29,772 it, and it's just. It's. Everything kind of 161 00:07:29,796 --> 00:07:30,860 fell into place. 162 00:07:30,980 --> 00:07:33,436 >> Susan Schwartz: Yeah. If you're going to love horses any in any state, 163 00:07:33,508 --> 00:07:36,396 Kentucky is the state. I have been there. And 164 00:07:36,468 --> 00:07:39,148 the horse farms are insane. They're just 165 00:07:39,204 --> 00:07:42,020 glorious. The landscape is gorgeous. So how 166 00:07:42,060 --> 00:07:44,900 funny. Now, I also know that your mother worked at 167 00:07:44,940 --> 00:07:47,940 Seagram's. Right. And I was 168 00:07:47,980 --> 00:07:50,724 just wondering, do you think any of her experiences 169 00:07:50,772 --> 00:07:53,732 rubbed off on you in a positive way for you 170 00:07:53,756 --> 00:07:56,560 to enter into the business or even in a 171 00:07:56,860 --> 00:07:59,300 negative way, really? You know, what did she 172 00:07:59,340 --> 00:08:02,164 think and did you think while you were entering it 173 00:08:02,252 --> 00:08:03,680 of what it could be? 174 00:08:03,980 --> 00:08:06,900 >> Elizabeth McCall: It's interesting because my mom would always talk about her job at 175 00:08:06,940 --> 00:08:09,668 Seagram's because she had left that 176 00:08:09,724 --> 00:08:12,630 role by the time I was born. And so 177 00:08:12,750 --> 00:08:15,702 there wasn't an overlap. But when I was 178 00:08:15,726 --> 00:08:18,614 getting my job here, she'd be like, oh, yeah. And I worked at Seagram, 179 00:08:18,662 --> 00:08:21,334 but it was, it didn't influence or 180 00:08:21,422 --> 00:08:23,670 take away. But now when we talk about. 181 00:08:24,830 --> 00:08:27,814 Comes out so much more because she'll bring up like, oh, I was the 182 00:08:27,822 --> 00:08:30,390 only woman. I mean, my mom worked there in 183 00:08:30,430 --> 00:08:33,046 the late 70s and 184 00:08:33,118 --> 00:08:36,070 she was the manager of a 185 00:08:36,110 --> 00:08:38,392 union of all men, 186 00:08:38,496 --> 00:08:41,192 basically working the bottling line. And she was in 187 00:08:41,216 --> 00:08:43,928 quality control as well. So she had a couple different 188 00:08:43,984 --> 00:08:46,744 roles, but always in bottling. And. 189 00:08:46,912 --> 00:08:49,832 And the reason why she left was because she was. They 190 00:08:49,856 --> 00:08:52,680 didn't have a maternity policy and my mom 191 00:08:52,720 --> 00:08:55,592 was just so overwhelmed and they didn't have a way to, you know, now 192 00:08:55,616 --> 00:08:58,232 we've got flexibility and people are more 193 00:08:58,256 --> 00:09:01,112 understanding about, oh, you've got kids. But back then it 194 00:09:01,136 --> 00:09:03,976 wasn't a thing. So my mom didn't go back to work 195 00:09:04,048 --> 00:09:06,840 after having my brother. But. But she'll talk about that. 196 00:09:06,880 --> 00:09:09,516 Just. But my mom's a very strong 197 00:09:09,588 --> 00:09:12,572 willed person, so I think that rubbed off on me. And 198 00:09:12,756 --> 00:09:15,548 it wasn't this thing like, oh, poor me, I was the only woman. 199 00:09:15,604 --> 00:09:18,364 She's like, well, I just told them that this is how we're doing 200 00:09:18,372 --> 00:09:20,796 it. And she. But that's 201 00:09:20,828 --> 00:09:23,388 Rosemary O'Neill and she's sassy. 202 00:09:23,484 --> 00:09:26,348 So I think that's what I 203 00:09:26,404 --> 00:09:29,228 got from my mom. And it was just this. Instilled 204 00:09:29,244 --> 00:09:32,220 that belief in me, like, you'll never. You need to 205 00:09:32,260 --> 00:09:35,050 support yourself. Don't ever let be like 206 00:09:35,090 --> 00:09:37,770 completely reliant on somebody. I mean, my parents are still 207 00:09:37,810 --> 00:09:40,458 married and they're very much, you know, 208 00:09:40,514 --> 00:09:43,434 she's. It's not like she's like this single woman, but it's like 209 00:09:43,522 --> 00:09:46,522 it just was really important. That was something she always said to me 210 00:09:46,546 --> 00:09:49,290 was like, you have value and you're a 211 00:09:49,410 --> 00:09:50,202 smart person. 212 00:09:50,306 --> 00:09:53,290 >> Susan Schwartz: So, yeah, I guess I got that as well. My mom always said, you know, 213 00:09:53,330 --> 00:09:56,250 never rely on anyone. And she and my dad were married for 65 214 00:09:56,290 --> 00:09:59,034 years, so. And she didn't really work. So you 215 00:09:59,122 --> 00:10:02,010 took this job and you said there was, I thought, a 216 00:10:02,050 --> 00:10:04,906 psychology kind of bit to 217 00:10:04,978 --> 00:10:06,842 it. What was it? 218 00:10:07,026 --> 00:10:09,786 >> Elizabeth McCall: So when you work in the sensory lab, you are 219 00:10:09,858 --> 00:10:12,650 reading or you're. You're testing 220 00:10:12,730 --> 00:10:15,530 human response to a stimulus. And our 221 00:10:15,570 --> 00:10:18,442 stimulus happens to be beverage alcohol. And so 222 00:10:18,466 --> 00:10:21,290 we're looking at. We are in our sensory lab, 223 00:10:21,330 --> 00:10:23,930 we're using human beings as our instrument to 224 00:10:23,970 --> 00:10:26,666 judge on quality defects on 225 00:10:26,738 --> 00:10:29,692 just anything that shelf life testing, like 226 00:10:29,716 --> 00:10:32,572 how long can something sit on a shelf before it changes 227 00:10:32,636 --> 00:10:35,612 in flavor profile. So we do all that testing in 228 00:10:35,636 --> 00:10:38,476 house at Brown Forman. And that's what I did. 229 00:10:38,628 --> 00:10:41,452 Setting up those tests and then being able to interpret the 230 00:10:41,476 --> 00:10:43,840 results, do the statistical analysis, 231 00:10:44,180 --> 00:10:46,732 all of that. Because I learned all that in my psychology 232 00:10:46,796 --> 00:10:49,484 degree. Because you would do. I had to learn 233 00:10:49,532 --> 00:10:52,460 experimentation using human beings. So it 234 00:10:52,500 --> 00:10:55,100 all fits really well. It's not the 235 00:10:55,140 --> 00:10:57,580 traditional way of thinking about psychology, but 236 00:10:57,620 --> 00:11:00,240 it's. We use it. And then I think you use. 237 00:11:00,280 --> 00:11:03,232 Psycho psychology is a great degree because you use psychology 238 00:11:03,376 --> 00:11:06,272 in Interact in the business world all the time or just 239 00:11:06,296 --> 00:11:08,272 in your everyday life, honestly. 240 00:11:08,416 --> 00:11:11,088 >> Susan Schwartz: Yeah, I've interviewed some bartenders who were, uh, who study 241 00:11:11,144 --> 00:11:13,952 neuroscience and um. It is. Yeah, same kind of thing. And 242 00:11:13,976 --> 00:11:16,816 they're like. We use it all the time when we're creating drinks 243 00:11:16,848 --> 00:11:19,680 and looking how people are drinking and what they're drinking and how 244 00:11:19,720 --> 00:11:20,528 they're drinking. 245 00:11:20,624 --> 00:11:23,318 >> Elizabeth McCall: There's so much more to it than just 246 00:11:23,504 --> 00:11:25,738 what you see on the surface, right? 247 00:11:25,794 --> 00:11:28,378 >> Susan Schwartz: Absolutely. Now, how long did it take 248 00:11:28,434 --> 00:11:31,402 you? I'm, uh, assuming you're in love with the drinks industry, you're still 249 00:11:31,426 --> 00:11:34,330 in the drinks industry, but how long do you think it took 250 00:11:34,370 --> 00:11:36,618 you to, you know, fall under its 251 00:11:36,674 --> 00:11:37,390 charm? 252 00:11:37,970 --> 00:11:40,890 >> Elizabeth McCall: It was, I would say we. It was a quick love affair. 253 00:11:40,970 --> 00:11:42,330 >> Susan Schwartz: Hopefully still going on. 254 00:11:42,450 --> 00:11:45,434 >> Elizabeth McCall: Yeah, and it's still going on. Especially when I entered. 255 00:11:45,482 --> 00:11:47,190 So 2009 is when 256 00:11:48,130 --> 00:11:50,794 bourbon was really starting to take off 257 00:11:50,882 --> 00:11:53,706 and. And I had a lot of friends that had a lot of peaked 258 00:11:53,738 --> 00:11:56,470 interest in it and. And that encouraged my 259 00:11:56,510 --> 00:11:59,254 interest in wanting to really fully 260 00:11:59,302 --> 00:12:02,086 understand it. And uh, it was kind of 261 00:12:02,158 --> 00:12:05,158 learning how to appreciate it in the lab 262 00:12:05,294 --> 00:12:08,102 was. So I think like within the 263 00:12:08,126 --> 00:12:10,838 first year or two I was hooked on. 264 00:12:10,974 --> 00:12:13,910 On this and. And now with Woodford, 265 00:12:13,990 --> 00:12:16,934 it's. It is such a wonder. It's a wonderful 266 00:12:16,982 --> 00:12:19,174 relationship that I have and I'm very 267 00:12:19,342 --> 00:12:22,266 protective of the brand. And it's like. 268 00:12:22,398 --> 00:12:25,298 It's a weird, weird way to think about it, but it is. 269 00:12:25,354 --> 00:12:28,338 You do have this sense of ownership and there's like a weird. 270 00:12:28,434 --> 00:12:31,410 Like the liquid I'm responsible for even 271 00:12:31,450 --> 00:12:34,402 Though I know we have. I work for a major corporation. There are 272 00:12:34,426 --> 00:12:37,282 a lot of people looking at Woodford to make sure 273 00:12:37,306 --> 00:12:40,274 that it's okay. But at the end of the day like I'm 274 00:12:40,322 --> 00:12:42,914 the person who will be. I look at like Chris Morris, 275 00:12:42,962 --> 00:12:45,938 our master still emeritus. I mean he was a Master Stiller 276 00:12:45,954 --> 00:12:48,932 since 2003 and now I am 277 00:12:48,956 --> 00:12:51,892 that. So for 20 years he owned it and 278 00:12:51,996 --> 00:12:54,852 was the, you know, the person to maintain the 279 00:12:54,876 --> 00:12:57,844 quality and integrity. And now that's my job because other people are going 280 00:12:57,852 --> 00:13:00,852 to come and go, managers are going to come and go. I'm the 281 00:13:00,876 --> 00:13:03,316 constant. And so it's like being the 282 00:13:03,388 --> 00:13:04,660 parent or something. 283 00:13:04,780 --> 00:13:07,188 >> Susan Schwartz: It's your baby. I was going to say really it is. 284 00:13:07,244 --> 00:13:10,084 >> Elizabeth McCall: I guess it's. Yeah, that's what I'm trying. It's like your baby and you just 285 00:13:10,172 --> 00:13:12,916 don't want people to abuse it or do anything 286 00:13:12,948 --> 00:13:15,822 weird. So it's a, um, I love 287 00:13:15,846 --> 00:13:17,806 it and I gotta take care of it. 288 00:13:17,958 --> 00:13:20,638 >> Susan Schwartz: Now just back to your first encounters with 289 00:13:20,694 --> 00:13:23,454 alcohol in your business when you were 290 00:13:23,542 --> 00:13:26,238 part of the sensory team. Was it all different 291 00:13:26,294 --> 00:13:29,102 spirit because Brown Forman has a lot of different spirits. Was it 292 00:13:29,126 --> 00:13:31,950 different, Was it all different spirits or was your 293 00:13:31,990 --> 00:13:33,710 first encounter with bourbon? 294 00:13:33,790 --> 00:13:36,622 >> Elizabeth McCall: I worked on it from formulated products. I had to 295 00:13:36,646 --> 00:13:39,050 make Southern Comfort in the lab, 296 00:13:39,990 --> 00:13:42,974 make all the base for it and test all the flavors. So 297 00:13:42,982 --> 00:13:45,812 I mean there was so much that I had to. So I 298 00:13:45,836 --> 00:13:48,532 touched everything from tequilas, our 299 00:13:48,636 --> 00:13:51,412 whiskeys, our wines formulated, 300 00:13:51,476 --> 00:13:54,004 I mean everything. So it is, 301 00:13:54,172 --> 00:13:57,092 it exposed me to a lot and then 302 00:13:57,196 --> 00:13:59,636 learning how to make all of it was really 303 00:13:59,708 --> 00:14:02,612 fascinating and then just how everything that 304 00:14:02,636 --> 00:14:05,444 goes into it and uh, being on the quality side, I 305 00:14:05,452 --> 00:14:07,892 think I developed a really strong passion for 306 00:14:07,916 --> 00:14:10,884 understanding what goes into making 307 00:14:10,972 --> 00:14:13,628 all of the products and in a really strong 308 00:14:13,684 --> 00:14:16,540 appreciation for that. So that was something 309 00:14:16,660 --> 00:14:19,452 that came out in me in this role. And the role was like 310 00:14:19,556 --> 00:14:21,980 being very methodical and wanting things to be 311 00:14:22,020 --> 00:14:24,620 standardized so that we could make sure we were testing things 312 00:14:24,660 --> 00:14:27,612 correctly. So that was. I really leaned into it and 313 00:14:27,636 --> 00:14:30,572 found this strong passion for quality in that role. 314 00:14:30,756 --> 00:14:33,628 >> Susan Schwartz: And so when did you first start working 315 00:14:33,684 --> 00:14:36,524 solely with bourbon then? How long had you been at the company? 316 00:14:36,692 --> 00:14:39,692 >> Elizabeth McCall: I had been. So it was 2016 when 317 00:14:39,716 --> 00:14:42,670 I was moved to work out um, at 318 00:14:42,670 --> 00:14:45,580 ah, Woodford Reserve. I moved out to the distillery, started working 319 00:14:45,620 --> 00:14:48,040 in production out there as quality control 320 00:14:48,340 --> 00:14:50,908 specialist out there. And so that was 2016. 321 00:14:51,044 --> 00:14:53,516 So yeah, seven years. 322 00:14:53,668 --> 00:14:56,620 >> Susan Schwartz: Yeah. And so you were working in all different spirits before that 323 00:14:56,660 --> 00:14:59,564 and then solely then just Woodford 324 00:14:59,612 --> 00:15:02,316 Reserve. Did you feel Confident to go 325 00:15:02,388 --> 00:15:05,212 into one spirit. Was it the 326 00:15:05,236 --> 00:15:08,076 direction you wanted to take? Had you been drinking? 327 00:15:08,108 --> 00:15:10,652 Sorry, now I'm gonna ask a thousand questions at once. 328 00:15:10,836 --> 00:15:13,660 Had you been drinking bourbon? Is this something that you 329 00:15:13,700 --> 00:15:16,540 liked and you thought, I want this to be the, uh, next 330 00:15:16,580 --> 00:15:19,500 step in my career is gonna be bourbon because I love it, 331 00:15:19,620 --> 00:15:22,524 or was it just happenstance that it was, you 332 00:15:22,532 --> 00:15:25,052 know, the world came up and you said, oh, I'm gonna take this one. 333 00:15:25,236 --> 00:15:27,676 >> Elizabeth McCall: It was more happenstance, I 334 00:15:27,748 --> 00:15:30,524 think, but it also was me 335 00:15:30,612 --> 00:15:33,484 driving it. I mean, I was definitely driving that 336 00:15:33,652 --> 00:15:36,044 desire to want 337 00:15:36,132 --> 00:15:39,084 to interact with the brands and interact 338 00:15:39,132 --> 00:15:42,092 with consumers on our products because they were. In my 339 00:15:42,196 --> 00:15:45,132 role as a sensory scientist, we did a lot of things 340 00:15:45,156 --> 00:15:47,980 where we would work with our product developers 341 00:15:48,060 --> 00:15:51,052 and do showcase, we call it. We would have the 342 00:15:51,076 --> 00:15:53,932 lab open and we would showcase the different products that 343 00:15:53,956 --> 00:15:56,812 they had developed and talk about them. And when we would do 344 00:15:56,836 --> 00:15:59,718 that, I realized how much I loved talking about 345 00:15:59,774 --> 00:16:02,774 the flavor profile and trying to not, I mean, I 346 00:16:02,782 --> 00:16:05,718 guess, like, sell people on it, but just kind of. It just 347 00:16:05,854 --> 00:16:08,290 fed something in my soul. Like, I love 348 00:16:08,670 --> 00:16:11,670 that part of talking to people and that 349 00:16:11,710 --> 00:16:14,566 ambassadorship. Like when we would have 350 00:16:14,638 --> 00:16:17,430 days where we bring, like, the kids come into 351 00:16:17,470 --> 00:16:20,374 work day, and it was like somebody had to present to all the 352 00:16:20,382 --> 00:16:23,302 kids, and I was like, oh, I'll do it, because I love that side 353 00:16:23,326 --> 00:16:25,974 of it. So I started realizing I had this interest 354 00:16:26,062 --> 00:16:28,870 in doing more of the marketing side, and 355 00:16:29,330 --> 00:16:32,190 so I started expressing that. And so then, 356 00:16:32,190 --> 00:16:35,130 uh, and I mentioned that because as part of me 357 00:16:35,170 --> 00:16:37,434 moving out to work specifically with Woodford 358 00:16:37,482 --> 00:16:40,394 Reserve, I was master 359 00:16:40,442 --> 00:16:43,066 taster as well. So I had started training with Chris 360 00:16:43,098 --> 00:16:45,882 Morris to be master taster. And in that role, it was 361 00:16:45,986 --> 00:16:48,698 tasting Woodford Reserve and being intimately 362 00:16:48,794 --> 00:16:51,722 connected with that brand. From knowing the 363 00:16:51,746 --> 00:16:54,554 brand story to the liquid development, and then starting 364 00:16:54,602 --> 00:16:57,386 to peek behind the curtain with Chris Morris, the master 365 00:16:57,418 --> 00:17:00,070 distiller, and doing those presentations and 366 00:17:00,110 --> 00:17:02,982 speaking on behalf of the brand and doing that work. So 367 00:17:03,006 --> 00:17:05,910 that's when I was like, oh, I really love doing 368 00:17:05,950 --> 00:17:08,870 this. I am energized by people by talking about 369 00:17:08,910 --> 00:17:11,750 seeing people's excitement for Woodford. And 370 00:17:11,870 --> 00:17:14,806 so that all was going on. And then the other thing, with those seven 371 00:17:14,878 --> 00:17:17,830 years of working, uh, with all the different 372 00:17:17,950 --> 00:17:20,790 products, and I was also working with all of our 373 00:17:20,830 --> 00:17:23,782 global production facilities. So I was going out to 374 00:17:23,806 --> 00:17:26,742 all of our global production facilities, learning how they work. 375 00:17:26,766 --> 00:17:29,302 So I was at Jack Daniels, I was at Canadian Mist, I went to 376 00:17:29,326 --> 00:17:32,274 Chambord and I went all over, and it gave 377 00:17:32,322 --> 00:17:35,138 me such a huge Appreciation for how things 378 00:17:35,194 --> 00:17:38,082 are made and the connections 379 00:17:38,146 --> 00:17:40,658 you need when you do projects in 380 00:17:40,714 --> 00:17:43,346 production and when you have to ask people to do something 381 00:17:43,418 --> 00:17:46,130 that might be outside of their box or outside their 382 00:17:46,170 --> 00:17:49,090 comfort zone. Working at Woodford in that 383 00:17:49,210 --> 00:17:51,842 smaller role, people see you climb the 384 00:17:51,866 --> 00:17:54,706 ladder and know that you're part of their team. And 385 00:17:54,778 --> 00:17:57,298 so I fully understand and appreciate what I 386 00:17:57,354 --> 00:18:00,346 ask of my team to do. And I always 387 00:18:00,418 --> 00:18:03,146 consider that when we're doing a master's 388 00:18:03,178 --> 00:18:06,042 collection. So I. Those seven years are so 389 00:18:06,146 --> 00:18:08,762 valuable to me. I'm so lucky I got to do 390 00:18:08,786 --> 00:18:09,306 that. 391 00:18:09,458 --> 00:18:12,154 >> Susan Schwartz: Yeah, I'm sure. Now, you said that you were a master 392 00:18:12,202 --> 00:18:15,050 taster. What does that involve? 393 00:18:15,130 --> 00:18:17,962 I mean, is that something that you learn or 394 00:18:18,066 --> 00:18:20,890 do you just have it and you find that 395 00:18:20,930 --> 00:18:23,482 you have it? You know, the tongue. I know when I took the 396 00:18:23,506 --> 00:18:26,472 wset and they're like, what does this taste like? I was like, well, 397 00:18:26,496 --> 00:18:29,432 you know, they'll give me a bourbon or would I say rum? And I'd be like, 398 00:18:29,456 --> 00:18:31,540 it tastes like rum. You know that, 399 00:18:32,640 --> 00:18:35,240 you know, does. Is it something that you feel like you 400 00:18:35,280 --> 00:18:37,272 developed or you naturally had? 401 00:18:37,456 --> 00:18:39,928 >> Elizabeth McCall: I think it's a combination. It's something I 402 00:18:39,984 --> 00:18:42,968 naturally had. Uh, and then you nurture it and 403 00:18:43,024 --> 00:18:45,992 learn to really, really develop it. And that 404 00:18:46,016 --> 00:18:48,952 was what happened. Part of my role in the 405 00:18:48,976 --> 00:18:51,784 sensory role. We started the quality descriptive 406 00:18:51,832 --> 00:18:54,514 analysis panel, so I was starting 407 00:18:54,562 --> 00:18:57,410 that work away from even doing 408 00:18:57,450 --> 00:19:00,434 stuff with Chris Morris. So I was already starting to 409 00:19:00,522 --> 00:19:03,122 figure out, okay, how do we measure 410 00:19:03,186 --> 00:19:05,954 whiskey in a qualitative way? 411 00:19:06,110 --> 00:19:09,058 Uh, but in a way that we can all build a consensus around 412 00:19:09,114 --> 00:19:12,066 the flavor profile. So you could look at a whiskey. You could look at a 413 00:19:12,138 --> 00:19:14,738 new whiskey and judge the spiciness of that 414 00:19:14,874 --> 00:19:17,426 distillate versus one that's a fully 415 00:19:17,458 --> 00:19:20,282 mature whiskey. And. And it's all on the same scale, 416 00:19:20,346 --> 00:19:23,178 and it's very challenging to do that. But 417 00:19:23,234 --> 00:19:26,026 we worked with some sensory groups on that, so that really 418 00:19:26,098 --> 00:19:29,082 got my palate tuned in. But I still 419 00:19:29,106 --> 00:19:32,042 have to do it. I mean, I still have. I have aroma jars here that I'll 420 00:19:32,106 --> 00:19:34,778 open up and just refresh my brain. Because 421 00:19:34,914 --> 00:19:37,818 you just need that to set your reference point again, 422 00:19:37,874 --> 00:19:40,666 like, what does clove smell like 423 00:19:40,738 --> 00:19:43,626 again? And so that was something that I really developed. 424 00:19:43,658 --> 00:19:46,506 And then as a master taster, got to really 425 00:19:46,578 --> 00:19:49,482 figure out how I apply that to the 426 00:19:49,506 --> 00:19:51,946 specific role with Woodford Reserve. 427 00:19:52,058 --> 00:19:54,762 >> Susan Schwartz: Yeah, I saw that you were on the committee to do that, how to 428 00:19:54,786 --> 00:19:57,402 properly nose and taste things. 429 00:19:57,586 --> 00:20:00,090 How did you come to consensus or did you 430 00:20:00,130 --> 00:20:00,714 even. 431 00:20:00,882 --> 00:20:03,550 >> Elizabeth McCall: Well, we would. Because we. The way that we do. We had, 432 00:20:03,550 --> 00:20:06,330 um, panelists that we trained and we started with. You 433 00:20:06,370 --> 00:20:08,890 create references. So basically. And it 434 00:20:08,930 --> 00:20:11,594 converted over to, we started with like, here's 435 00:20:11,642 --> 00:20:14,570 a really fruity Scotch and this is the one. This is 436 00:20:14,610 --> 00:20:17,514 if something's going to be dried, dark fruit. And this is the. On a 437 00:20:17,522 --> 00:20:19,898 scale of 1 to 10, this is a 438 00:20:19,954 --> 00:20:22,842 10. Then everything else, how do you, how 439 00:20:22,866 --> 00:20:25,802 does it compare to that? And so you, you 440 00:20:25,826 --> 00:20:28,698 have to have these anchoring references. And then we converted 441 00:20:28,714 --> 00:20:31,482 it over to Jack Daniel so it was like, Jack 442 00:20:31,546 --> 00:20:34,362 is your standard. And so maybe on the fruity 443 00:20:34,426 --> 00:20:37,130 scale, you know, it's at a seven and 444 00:20:37,170 --> 00:20:39,090 then on the brown, uh, 445 00:20:39,466 --> 00:20:42,298 sugar scale, it's, it's a little bit 446 00:20:42,354 --> 00:20:45,044 more like, uh, a five or you know, and you just kind of 447 00:20:45,162 --> 00:20:48,112 work it that way. And then smoke, it's zero. And 448 00:20:48,136 --> 00:20:50,992 then you have a reference of maybe ard bag is your, this 449 00:20:51,016 --> 00:20:53,952 is smoke. And if it's going to exist in whiskey, this is 450 00:20:53,976 --> 00:20:56,832 what it looks like. And so that's where you have your anchors 451 00:20:56,976 --> 00:20:59,968 and that becomes your reference. That if you're going to give 452 00:21:00,024 --> 00:21:02,832 something this rating, it has to 453 00:21:02,856 --> 00:21:05,584 compare to your reference point. And 454 00:21:05,752 --> 00:21:08,528 so then that kind of becomes how you standardize. 455 00:21:08,624 --> 00:21:11,534 And afterwards we would kind of talk like if somebody was a major 456 00:21:11,622 --> 00:21:14,494 outlier, they would be, you know, we would have 457 00:21:14,502 --> 00:21:17,438 to maybe talk to them like, okay, why did you choose that? And then 458 00:21:17,494 --> 00:21:20,010 they could get kicked out of the panel or something. 459 00:21:20,950 --> 00:21:23,950 And that's, that's what. They're an instrument. So 460 00:21:23,990 --> 00:21:26,542 you would, with an instrument you'd take out your 461 00:21:26,566 --> 00:21:27,310 outliers. 462 00:21:27,390 --> 00:21:30,254 >> Susan Schwartz: Yeah, exactly. Uh, now coming to Woodford 463 00:21:30,302 --> 00:21:33,290 Reserve had, what was the first role that you had there? 464 00:21:33,670 --> 00:21:36,574 >> Elizabeth McCall: I was a senior quality 465 00:21:36,622 --> 00:21:38,894 control specialist. I worked in the 466 00:21:38,982 --> 00:21:41,792 processing dumping area, so where we would 467 00:21:41,816 --> 00:21:44,704 dump all of our batches. So I was up in that part of 468 00:21:44,712 --> 00:21:45,808 the distillery. 469 00:21:45,984 --> 00:21:48,768 >> Susan Schwartz: And what was it like working, uh, your initial thoughts 470 00:21:48,784 --> 00:21:50,940 about working with just one brand? 471 00:21:51,240 --> 00:21:54,064 >> Elizabeth McCall: Oh, I loved it. I mean it was, there's so much 472 00:21:54,152 --> 00:21:57,072 pride because I, I had spent a lot of time out 473 00:21:57,096 --> 00:22:00,016 at Woodford already and developed really close relationships 474 00:22:00,048 --> 00:22:02,864 with everyone there. And so then getting to work 475 00:22:02,952 --> 00:22:05,634 out there and be boots on the ground and just 476 00:22:05,792 --> 00:22:08,302 wear, you know, steel toed boots every day and 477 00:22:08,326 --> 00:22:11,230 you're just. I just, I love that work 478 00:22:11,270 --> 00:22:13,982 and I love when I do get to go out to the distillery and 479 00:22:14,006 --> 00:22:16,810 just be with the distillery team and not 480 00:22:17,110 --> 00:22:19,534 be master distiller, but just be 481 00:22:19,622 --> 00:22:22,622 myself. And I mean they all, I don't like think of me that 482 00:22:22,646 --> 00:22:25,582 way, but they all knew me before I became in 483 00:22:25,606 --> 00:22:28,222 this role and so it's just nice to 484 00:22:28,326 --> 00:22:30,964 talk and talk about whiskey and 485 00:22:31,102 --> 00:22:34,008 what we can do to improve it. I don't know, it's just there's great 486 00:22:34,064 --> 00:22:36,856 people that work at uh, Woodford. It's like the dream 487 00:22:36,888 --> 00:22:37,768 team out there. 488 00:22:37,904 --> 00:22:40,696 >> Susan Schwartz: And to be only the third master 489 00:22:40,728 --> 00:22:43,352 distiller ever is quite a 490 00:22:43,376 --> 00:22:46,008 thing. You know, tell me a little bit about working with Chris 491 00:22:46,104 --> 00:22:49,080 and you know, progression towards being 492 00:22:49,120 --> 00:22:51,864 assistant master distiller and then him handing the 493 00:22:51,872 --> 00:22:54,872 reins over to you. I know 494 00:22:54,896 --> 00:22:57,860 it's, you know, it's a lifetime of knowledge, but 495 00:22:58,270 --> 00:23:01,190 hand pick the things that maybe he taught you or 496 00:23:01,230 --> 00:23:03,090 that you figured out on your own. 497 00:23:03,390 --> 00:23:05,730 >> Elizabeth McCall: So he, he uh, taught me 498 00:23:06,110 --> 00:23:08,870 almost everything I know. I always 499 00:23:08,910 --> 00:23:11,570 joke that he's like my bourbon dad. I mean he 500 00:23:11,870 --> 00:23:14,742 is somebody that's just extremely special to 501 00:23:14,766 --> 00:23:17,650 me and that I can go to him 502 00:23:17,950 --> 00:23:20,950 with any issue. There's a huge level 503 00:23:20,990 --> 00:23:23,898 of comfort and uh, trust between 504 00:23:24,014 --> 00:23:26,910 he and I and that developed over time. Um, 505 00:23:26,910 --> 00:23:29,746 because you know, it went from being this is Chris 506 00:23:29,778 --> 00:23:32,530 Morris and putting him up on this pedestal of 507 00:23:32,650 --> 00:23:35,554 oh my God, he's this legend. And I am going to 508 00:23:35,562 --> 00:23:38,562 go like ride around with him and learn from him how cool and not even 509 00:23:38,586 --> 00:23:41,522 knowing what do I say and how do I act. But he and 510 00:23:41,546 --> 00:23:44,242 I meshed right away. There 511 00:23:44,266 --> 00:23:45,710 was no. 512 00:23:47,050 --> 00:23:49,954 Just such a nice level of comfort. And 513 00:23:50,042 --> 00:23:52,810 he shares. I remember my first trip with 514 00:23:52,850 --> 00:23:55,722 him going down to Nashville and it 515 00:23:55,746 --> 00:23:57,738 was like being on a 516 00:23:57,794 --> 00:24:00,778 narrated like bus 517 00:24:00,834 --> 00:24:03,834 ride or something. Like every, every stop he's like, do you know 518 00:24:03,842 --> 00:24:06,538 what happened here? And there's this. And he has historical 519 00:24:06,634 --> 00:24:09,594 information and little bits of trivia about everything. 520 00:24:09,682 --> 00:24:12,282 And so he's just a fascinating person to be 521 00:24:12,306 --> 00:24:15,110 around. And so when. And now it's like 522 00:24:15,410 --> 00:24:18,234 he is family at this point. And so it's funny 523 00:24:18,282 --> 00:24:21,114 because now I can be like, Chris, what are you doing? Or I mean it's 524 00:24:21,162 --> 00:24:23,854 the way that I talk to him is family member 525 00:24:23,942 --> 00:24:26,942 and it's, it's shifted from being this person. I'm like, oh, I don't even 526 00:24:26,966 --> 00:24:29,726 know how to talk to you to now we just can 527 00:24:29,798 --> 00:24:32,222 totally shoot the breeze. But he taught me 528 00:24:32,326 --> 00:24:35,262 so much. A lot of it was like, I mean he 529 00:24:35,286 --> 00:24:37,934 really taught me my presentation skills of life, 530 00:24:38,022 --> 00:24:40,574 how to, how do you 531 00:24:40,742 --> 00:24:43,422 act at an event, like going up 532 00:24:43,446 --> 00:24:46,334 and introducing yourself to people and how to 533 00:24:46,422 --> 00:24:49,422 present at a dinner and so all those sorts of 534 00:24:49,446 --> 00:24:51,824 things and then how to handle tough 535 00:24:51,872 --> 00:24:54,832 situations in the distillery or things that are 536 00:24:54,856 --> 00:24:57,792 going on with the brand and where you have to kind of put like 537 00:24:57,816 --> 00:25:00,672 when quality is at stake and you have to really fight for it. 538 00:25:00,696 --> 00:25:03,280 And he's taught me, uh, how to handle those 539 00:25:03,320 --> 00:25:05,968 situations. He taught me how to innovate and 540 00:25:06,104 --> 00:25:08,976 how to maintain brand integrity. And that is something, 541 00:25:09,048 --> 00:25:11,680 I mean, he's teaching that to all the 542 00:25:11,720 --> 00:25:14,592 teams at this point, really, because I think something 543 00:25:14,616 --> 00:25:17,392 that's really important and I don't know, he's been around so 544 00:25:17,416 --> 00:25:20,074 long, but understanding your brand's 545 00:25:20,122 --> 00:25:22,634 identity and what your brand stands for 546 00:25:22,802 --> 00:25:25,690 and not going all over 547 00:25:25,730 --> 00:25:28,682 the place just because it's what's cool, it's like, stay true to 548 00:25:28,706 --> 00:25:31,690 your values. And that's kind of important about, I guess, you 549 00:25:31,730 --> 00:25:34,714 as a person in life. And so you always would talk about Woodford 550 00:25:34,762 --> 00:25:37,722 Reserve as like a human, as like 551 00:25:37,746 --> 00:25:40,682 a person in a way. And so it was really 552 00:25:40,706 --> 00:25:43,370 important to make sure that we maintain Woodford 553 00:25:43,450 --> 00:25:46,410 and what is. So we can't just. We're not just going to do 554 00:25:46,450 --> 00:25:49,130 some sugary thing with 555 00:25:49,170 --> 00:25:52,058 it or like a liqueur or something. 556 00:25:52,114 --> 00:25:54,890 It's like, what do we stand for? And so 557 00:25:54,930 --> 00:25:57,930 that's been something that's been huge. And it's how. It's what 558 00:25:57,970 --> 00:26:00,922 drives all the innovation. It's like we're going to do things in a 559 00:26:00,946 --> 00:26:03,562 natural way using, um, grains that have been 560 00:26:03,586 --> 00:26:06,506 toasted instead of using flavors, and we're going to use different wine 561 00:26:06,538 --> 00:26:09,498 barrels and things that are premium to work with this brand 562 00:26:09,554 --> 00:26:12,266 to do innovation. And then another thing that he taught 563 00:26:12,298 --> 00:26:15,190 me that I think is so important, especially 564 00:26:15,310 --> 00:26:18,262 because he's a very humble person. And when 565 00:26:18,286 --> 00:26:20,902 you're in a role where it is a big role, I mean, 566 00:26:20,926 --> 00:26:23,926 somebody said to me yesterday, they're like, so you're. You're 567 00:26:23,958 --> 00:26:25,940 kind of famous, aren't you? And I was like, uh, 568 00:26:26,830 --> 00:26:29,670 no, that's. That's a stretch. I can walk 569 00:26:29,710 --> 00:26:32,294 anywhere and nobody knows who I am. That's not famous. 570 00:26:32,422 --> 00:26:35,350 But. But everything I have gotten to 571 00:26:35,390 --> 00:26:37,990 do in my career, the amazing 572 00:26:38,070 --> 00:26:41,010 trips, the amazing events I've gotten to do, the 573 00:26:41,050 --> 00:26:43,714 derby, it's all because of Woodford 574 00:26:43,762 --> 00:26:46,466 Reserve. It's not. I mean, yes, 575 00:26:46,578 --> 00:26:49,310 I do a lot. I'm good at my job, 576 00:26:49,690 --> 00:26:52,610 but I wouldn't be doing these things if it wasn't for 577 00:26:52,650 --> 00:26:55,362 Woodford. And Woodford is why I get to 578 00:26:55,386 --> 00:26:58,274 do all these amazing things in my job. And I never lose 579 00:26:58,322 --> 00:27:00,802 sight of that, that I'm here to represent 580 00:27:00,906 --> 00:27:03,602 Woodford. I'm here to speak on Woodford's behalf because 581 00:27:03,626 --> 00:27:06,542 Woodford can't speak for itself. So that is just 582 00:27:06,566 --> 00:27:09,438 something that. And it keeps you humble and it keeps 583 00:27:09,454 --> 00:27:12,190 you grounded in trying to just 584 00:27:12,230 --> 00:27:15,214 always remember to put Woodford first when you're out 585 00:27:15,302 --> 00:27:16,174 doing your job. 586 00:27:16,262 --> 00:27:19,038 >> Susan Schwartz: It's not about me, but I'm sure when you're 587 00:27:19,054 --> 00:27:22,030 stepping into a role like this, you also can't help 588 00:27:22,070 --> 00:27:24,894 but think, ooh, what can I do now? 589 00:27:24,982 --> 00:27:27,790 You know, I think that's just human nature. And 590 00:27:27,830 --> 00:27:30,654 especially because you have the Masters collection, the Distillers 591 00:27:30,702 --> 00:27:33,412 collection, all of these things, other than, 592 00:27:33,516 --> 00:27:36,196 you know, preserving the liquid. Obviously goes without 593 00:27:36,268 --> 00:27:38,772 saying. Now that you've been in this role almost two 594 00:27:38,796 --> 00:27:41,620 years, were there things that 595 00:27:41,660 --> 00:27:44,612 you had wanted to do when 596 00:27:44,636 --> 00:27:47,604 you were assistant master distiller and you got to finally 597 00:27:47,652 --> 00:27:50,436 do them or you. Or you even thought of them 598 00:27:50,508 --> 00:27:53,044 when you became the Masters Distiller? 599 00:27:53,092 --> 00:27:55,780 >> Elizabeth McCall: Yeah, we are doing some. Switching some things 600 00:27:55,820 --> 00:27:58,468 up. So, you know, I mean, I can't reveal too 601 00:27:58,524 --> 00:28:01,522 much, but I've always wanted to play 602 00:28:01,546 --> 00:28:04,530 with proof and maybe step outside of doing things 603 00:28:04,570 --> 00:28:07,234 just at 90.4 proof. So I 604 00:28:07,242 --> 00:28:10,242 think be looking for that to come from 605 00:28:10,266 --> 00:28:13,010 me. And it's not about just doing a high 606 00:28:13,050 --> 00:28:15,698 proof, just to do a high proof, but to 607 00:28:15,834 --> 00:28:18,834 display the whiskey in the way that is 608 00:28:18,922 --> 00:28:21,474 the best that I really enjoy and 609 00:28:21,562 --> 00:28:24,402 that I just feel like sometimes I open up barrels and I 610 00:28:24,426 --> 00:28:27,314 taste them and it's a higher proof, and I'm like, oh, I can't 611 00:28:27,362 --> 00:28:29,450 bear to cut it all the way down to 612 00:28:29,490 --> 00:28:32,170 90.4. I love my 90.4 613 00:28:32,210 --> 00:28:34,938 Woodford Reserve bourbon. I drink it all the time. 614 00:28:34,994 --> 00:28:37,866 But sometimes when something's really special, 615 00:28:37,938 --> 00:28:40,922 there's just a better presentation at 616 00:28:40,946 --> 00:28:43,914 a higher proof. So, um, so you'll see that 617 00:28:44,002 --> 00:28:46,794 and then even age and really trying to 618 00:28:46,882 --> 00:28:49,562 play in that space. And, um, so that'll be an 619 00:28:49,586 --> 00:28:52,186 interesting thing too, because we've never done an age 620 00:28:52,258 --> 00:28:55,022 statement. And so. So those are things that I think 621 00:28:55,126 --> 00:28:58,030 will be the biggest difference. But other than that, 622 00:28:58,070 --> 00:29:00,862 when it comes to, I mean, we. We just filled some 623 00:29:01,046 --> 00:29:03,790 cabernet barrels and I love cabernet red 624 00:29:03,830 --> 00:29:06,670 wine, so we'll do that and see how that 625 00:29:06,710 --> 00:29:09,662 does. And so it's just kind of a fun playing in that space. 626 00:29:09,766 --> 00:29:12,318 And I think it's stuff that Chris will be proud. 627 00:29:12,414 --> 00:29:15,310 He's proud to see me do it. And it's stuff that he never really 628 00:29:15,350 --> 00:29:15,598 did. 629 00:29:15,654 --> 00:29:18,526 >> Susan Schwartz: And so now, you know, we didn't. 630 00:29:18,558 --> 00:29:21,532 We didn't really talk about your relationship with bourbon. Did 631 00:29:21,556 --> 00:29:24,412 you drink bourbon when you were younger? Is it something that, you know, 632 00:29:24,436 --> 00:29:26,480 maybe your dad drank or your mom drank? 633 00:29:26,820 --> 00:29:29,660 >> Elizabeth McCall: So it was something that my dad would come 634 00:29:29,700 --> 00:29:32,460 home every night and have his, his one 635 00:29:32,500 --> 00:29:35,372 bourbon. I mean, that's. And he still is that way. My 636 00:29:35,396 --> 00:29:38,236 mom's a beer drinker, so she, she puts ice 637 00:29:38,268 --> 00:29:41,244 in her beer. But my dad always drank bourbon when he 638 00:29:41,252 --> 00:29:44,028 would get home. And so. But when I was 639 00:29:44,084 --> 00:29:46,924 younger, I just, I didn't, I didn't 640 00:29:47,052 --> 00:29:49,804 know how to drink it. I mean, I 641 00:29:49,972 --> 00:29:52,956 sounds so weird to say now, but I felt 642 00:29:52,988 --> 00:29:55,852 like you, I couldn't fathom the idea of drinking a 643 00:29:55,876 --> 00:29:58,812 high proof spirit, anything neat or on 644 00:29:58,836 --> 00:30:01,708 the rocks. Like I always, I had to mix it. I just was like you, 645 00:30:01,844 --> 00:30:04,556 you don't drink that straight. Gross. So 646 00:30:04,628 --> 00:30:07,548 it took me a while to appreciate how 647 00:30:07,604 --> 00:30:10,380 to drink bourbon, just 648 00:30:10,500 --> 00:30:13,110 enjoy it for what it is. And I mean, I do love 649 00:30:13,150 --> 00:30:16,022 cocktails. I'm not really embarrassed by it. I find it funny. I mean, 650 00:30:16,046 --> 00:30:18,486 when I went out, it was the early 651 00:30:18,558 --> 00:30:21,094 2000s and you know, people were drinking 652 00:30:21,142 --> 00:30:23,942 vodka and vodka soda was huge. So I would have my 653 00:30:23,966 --> 00:30:26,902 vodka soda and lime and go about my 654 00:30:26,926 --> 00:30:27,350 business. 655 00:30:27,470 --> 00:30:28,918 >> Susan Schwartz: There's nothing wrong with that. 656 00:30:29,054 --> 00:30:31,990 >> Elizabeth McCall: That's what I was drinking. And then when I started at Brown Forman, 657 00:30:32,070 --> 00:30:34,646 that's when I learned how to 658 00:30:34,798 --> 00:30:37,718 drink bourbon and appreciate it. And 659 00:30:37,774 --> 00:30:40,762 now, I mean, if I'm doing, I just pour it over 660 00:30:40,786 --> 00:30:43,658 the rocks. I am a bourbon on the rocks kind of girl. 661 00:30:43,714 --> 00:30:46,666 I don't really drink it neat unless I'm tasting something 662 00:30:46,738 --> 00:30:49,418 that's a little special, a little more elevated. But I 663 00:30:49,474 --> 00:30:51,710 regular bourbon, I'm bourbon on the rocks. 664 00:30:52,050 --> 00:30:54,922 And because I just love it and it tastes so good and when 665 00:30:54,946 --> 00:30:57,850 I go place, I mean it really, I just, I don't know 666 00:30:57,890 --> 00:31:00,746 what I'm either red wine or bourbon. That's 667 00:31:00,778 --> 00:31:01,354 it. 668 00:31:01,522 --> 00:31:04,360 >> Susan Schwartz: You know, I'm not saying this because I have you on the other side of 669 00:31:04,410 --> 00:31:07,404 the microphone, but yes, um, bourbon. Bourbon is 670 00:31:07,412 --> 00:31:09,900 my favorite spirit as well. I was interviewing a brand 671 00:31:09,940 --> 00:31:12,652 ambassador once and she. A brand ambassador for a 672 00:31:12,676 --> 00:31:15,372 bourbon. And she said, a bourbon is my 673 00:31:15,396 --> 00:31:17,520 husband and tequila is my lover. 674 00:31:18,740 --> 00:31:21,116 And I love that because those are actually my two favorite 675 00:31:21,148 --> 00:31:23,996 sweets. Yes. And, um, but I'm an old fashioned 676 00:31:24,028 --> 00:31:26,092 girl. I like it with a little bit of the sugar. 677 00:31:26,156 --> 00:31:29,084 >> Elizabeth McCall: I love old fashioned, but it's really. I like 678 00:31:29,092 --> 00:31:31,200 when somebody else is making me a cocktail 679 00:31:31,940 --> 00:31:33,084 and mint juleps. 680 00:31:33,132 --> 00:31:35,996 >> Susan Schwartz: Oh, me too. Me too as well. Now, I also 681 00:31:36,068 --> 00:31:38,588 read that, you know, you said that Chris 682 00:31:38,684 --> 00:31:41,580 Morris was such a historian and the 683 00:31:41,620 --> 00:31:44,300 things that you loved were delving into 684 00:31:44,340 --> 00:31:47,244 flavor and also sustainability. And I 685 00:31:47,252 --> 00:31:49,932 was wondering if you've gotten to do that in your new role. 686 00:31:50,036 --> 00:31:52,924 >> Elizabeth McCall: Yes. So I've been really, uh, heavily 687 00:31:52,972 --> 00:31:55,836 involved with the Kentucky Rye project and 688 00:31:55,908 --> 00:31:58,834 bringing back rye, uh, for commercial 689 00:31:58,882 --> 00:32:01,778 use to Kentucky because rye doesn't grow well 690 00:32:01,834 --> 00:32:04,786 in Kentucky on any large scale. People do it on a smaller 691 00:32:04,818 --> 00:32:07,410 scale, uh, but on a large scale it's very 692 00:32:07,450 --> 00:32:09,986 challenging. So and, and it's a big 693 00:32:10,058 --> 00:32:13,058 sustainability play because once you 694 00:32:13,114 --> 00:32:15,938 harvest corn you can put the rye, plant 695 00:32:15,954 --> 00:32:18,562 it and cover as a winter cover crop. 696 00:32:18,706 --> 00:32:21,602 And it does wonders for your soil. It 697 00:32:21,626 --> 00:32:24,190 stabilizes the topsoil so you don't see as much 698 00:32:24,570 --> 00:32:27,518 uh, soil runoff into your stream. So it cleans up your 699 00:32:27,574 --> 00:32:30,542 waterways and then it sequesters carbon from 700 00:32:30,566 --> 00:32:33,470 the atmosphere and draws it down into the soil. 701 00:32:33,550 --> 00:32:36,462 So it actually fertilizes the soil as well. So it 702 00:32:36,486 --> 00:32:39,118 has so many benefits as a cover 703 00:32:39,174 --> 00:32:42,094 crop. So that's one piece of 704 00:32:42,102 --> 00:32:44,862 it. But then if you can take it and have it go to 705 00:32:44,886 --> 00:32:47,710 seed and actually harvest the rye, seed and 706 00:32:47,750 --> 00:32:50,072 have that and then sell it, then it 707 00:32:50,096 --> 00:32:52,984 becomes more than just a cover crop. It's now 708 00:32:53,072 --> 00:32:55,672 has an uh, economic uh, component to it as 709 00:32:55,696 --> 00:32:58,568 well. So that's been a project that I've been 710 00:32:58,624 --> 00:33:01,464 working on myself with Woodford 711 00:33:01,512 --> 00:33:04,152 Reserve and then the University of Kentucky. And so 712 00:33:04,176 --> 00:33:06,936 there's uh, several people involved in it and it's 713 00:33:06,968 --> 00:33:09,848 just the farmers really. We've got four 714 00:33:09,904 --> 00:33:12,728 dedicated farmers to doing all 715 00:33:12,784 --> 00:33:15,464 the dirty work of the data research 716 00:33:15,552 --> 00:33:18,552 and working with are um, to 717 00:33:18,656 --> 00:33:21,560 learn how to, when do you plant, when's the best 718 00:33:21,600 --> 00:33:24,168 time to plant and all that. So there's so many different 719 00:33:24,224 --> 00:33:27,112 facets to work. But that's uh, it's a five year project and 720 00:33:27,136 --> 00:33:29,928 we've already completed year one and we're on year 721 00:33:29,984 --> 00:33:32,744 two and we're about to meet in a couple weeks to kind 722 00:33:32,752 --> 00:33:35,752 of gear up for this next harvest 723 00:33:35,816 --> 00:33:38,616 and see how things are going. So it's just really fascinating. 724 00:33:38,648 --> 00:33:41,624 I've learned a lot about farming. It just gives you such 725 00:33:41,712 --> 00:33:44,694 a great appreciation for all the work that goes 726 00:33:44,752 --> 00:33:45,402 into that. 727 00:33:45,506 --> 00:33:48,506 >> Susan Schwartz: And have you been able to use that rye in your rye? 728 00:33:48,618 --> 00:33:51,482 >> Elizabeth McCall: Yeah, so we've been using Kentucky grown rye because this 729 00:33:51,506 --> 00:33:54,106 is like phase two of uh, this Kentucky Rye 730 00:33:54,138 --> 00:33:56,858 project. And so we've been for the past five 731 00:33:56,914 --> 00:33:59,626 years once a year using Kentucky 732 00:33:59,658 --> 00:34:01,994 grown rye in our uh, Woodford 733 00:34:02,042 --> 00:34:04,842 whiskey. Only a small quantity because there's not a lot of 734 00:34:04,866 --> 00:34:07,802 it but uh, so that's been really fun to be a part of 735 00:34:07,826 --> 00:34:08,550 that project. 736 00:34:09,650 --> 00:34:12,650 >> Susan Schwartz: And did you find that it, it changed like 737 00:34:12,690 --> 00:34:15,514 the taste was different from before when you were 738 00:34:15,522 --> 00:34:17,610 using a different states rye? 739 00:34:17,770 --> 00:34:20,666 >> Elizabeth McCall: Yeah, it's slightly more floral 740 00:34:20,698 --> 00:34:23,642 and fruity than the standard plump Rye, which is just 741 00:34:23,666 --> 00:34:26,570 a little more grassy. So that we've seen, and that's just 742 00:34:26,610 --> 00:34:29,610 in the new make, distillate, and then it 743 00:34:29,650 --> 00:34:32,554 kind of fades out as it gets mature. With the 744 00:34:32,562 --> 00:34:35,418 barrel influence, you don't see all those subtle differences, but 745 00:34:35,554 --> 00:34:38,330 it's hard to say. I mean, that was just one year's crop, 746 00:34:38,410 --> 00:34:41,380 so, you know, we'll see. We've got lots of years to start 747 00:34:41,420 --> 00:34:44,164 comparing. And so we're doing all that flavor research 748 00:34:44,252 --> 00:34:45,524 as part of this study. 749 00:34:45,692 --> 00:34:48,660 >> Susan Schwartz: And I wonder if the corn will then have a 750 00:34:48,700 --> 00:34:50,520 different flavor. 751 00:34:51,340 --> 00:34:53,892 >> Elizabeth McCall: Well, uh, we haven't noticed. 752 00:34:53,956 --> 00:34:56,836 >> Susan Schwartz: I know nothing about farming though, so I have no idea. 753 00:34:57,028 --> 00:34:59,812 >> Elizabeth McCall: We haven't noticed anything with flavor but the yield. So 754 00:34:59,836 --> 00:35:02,676 just that you see a greater growth rate 755 00:35:02,748 --> 00:35:05,736 of your corn. Our farmers are seeing that because the soil's 756 00:35:05,768 --> 00:35:06,392 healthier. 757 00:35:06,536 --> 00:35:09,500 >> Susan Schwartz: And you also, of course, make so wheat, 758 00:35:09,840 --> 00:35:12,728 malt, rye and corn bourbon. 759 00:35:12,824 --> 00:35:15,352 How have you seen them grow? Have you seen people really respond to 760 00:35:15,376 --> 00:35:15,940 them? 761 00:35:16,240 --> 00:35:18,760 >> Elizabeth McCall: Yes, but they're so small that 762 00:35:18,880 --> 00:35:21,656 our rye whiskey is a fantastic rye 763 00:35:21,688 --> 00:35:24,008 whiskey. I, I think the flavor is 764 00:35:24,064 --> 00:35:26,840 phenomenal on it. Uh, but it's. We don't have 765 00:35:26,880 --> 00:35:29,624 the facility capacity to make 766 00:35:29,712 --> 00:35:32,456 a ton of it, so it's always going to be a little smaller. 767 00:35:32,568 --> 00:35:35,048 And then our wheat and malt, they're 768 00:35:35,144 --> 00:35:37,800 beautiful liquids, but I just think that they're so 769 00:35:37,840 --> 00:35:40,760 limited. I mean, they're always out. They're not something 770 00:35:40,800 --> 00:35:43,590 that we're one time of year release. But, um, 771 00:35:43,590 --> 00:35:46,264 they're just so small that people don't really know about them. 772 00:35:46,352 --> 00:35:49,064 And so I think when we get more people tasting 773 00:35:49,112 --> 00:35:52,104 them, that'll kind of the interest will grow. But it's. 774 00:35:52,152 --> 00:35:54,600 They're always going to be really small expressions of 775 00:35:54,640 --> 00:35:55,340 Woodford. 776 00:35:55,680 --> 00:35:58,116 >> Susan Schwartz: And I have a list here of the past 777 00:35:58,208 --> 00:36:01,148 Distiller series expressions. There's a lot 778 00:36:01,204 --> 00:36:03,980 there, tons. What. Which ones are you still 779 00:36:04,020 --> 00:36:06,924 making or you are, you know, were kind of your favorites 780 00:36:06,972 --> 00:36:08,460 that you, you loved. 781 00:36:08,620 --> 00:36:11,452 >> Elizabeth McCall: So with Masters collection, it's a one and 782 00:36:11,476 --> 00:36:14,252 done, so we don't repeat them. Uh, but 783 00:36:14,276 --> 00:36:16,780 we're kind of toying with the idea of do 784 00:36:16,820 --> 00:36:19,516 we bring back ones that people just were 785 00:36:19,588 --> 00:36:22,540 extremely popular? Uh, that I loved because 786 00:36:22,580 --> 00:36:25,532 I do. There's a few of them that I'm like, they were just so good. Like, I 787 00:36:25,556 --> 00:36:28,556 loved our Pinot finish. The Chardonnay finish 788 00:36:28,588 --> 00:36:31,404 is one of. It's Chris Morse's favorite Masters collection. 789 00:36:31,452 --> 00:36:33,580 And so it's like, we should bring it back also. 790 00:36:33,620 --> 00:36:36,348 >> Susan Schwartz: You describe, you described one in a different podcast 791 00:36:36,444 --> 00:36:39,276 about the heavy toast. I even wrote it down. Dessert 792 00:36:39,308 --> 00:36:39,964 Bourbon. 793 00:36:40,092 --> 00:36:43,084 >> Elizabeth McCall: Oh, our. Um, Is it the double double 794 00:36:43,212 --> 00:36:43,660 or the. 795 00:36:43,700 --> 00:36:46,604 >> Susan Schwartz: Yes, I think it was that. And you. Oh, my God, that sounded so good. I 796 00:36:46,612 --> 00:36:48,396 was like, is there any left? 797 00:36:48,548 --> 00:36:51,340 >> Elizabeth McCall: Yeah, well, double double. We actually are 798 00:36:51,380 --> 00:36:54,252 just. We just released it nationally in the 799 00:36:54,276 --> 00:36:57,074 US So it used to be just something we would only have for. 800 00:36:57,132 --> 00:36:59,686 Available in the state of Kentucky, and now it's 801 00:36:59,718 --> 00:37:02,450 available in USA and Canada. 802 00:37:02,810 --> 00:37:05,622 Um, so we're really, really excited that people are 803 00:37:05,646 --> 00:37:08,486 getting their hands on that and people are pumped 804 00:37:08,518 --> 00:37:10,678 about that because it is. It is delicious. 805 00:37:10,854 --> 00:37:13,830 >> Susan Schwartz: Yes. When I get home, I may have my mom order one 806 00:37:13,870 --> 00:37:16,822 just. Just to make sure we have. We have one because the way 807 00:37:16,846 --> 00:37:19,702 you described it sounded so good. And you know, I love 808 00:37:19,726 --> 00:37:22,358 a bourbon both before dinner and after 809 00:37:22,414 --> 00:37:25,306 dinner. So to have something that you call a dessert, 810 00:37:25,338 --> 00:37:28,070 bourbon just has to be good. Just has to be great. 811 00:37:28,370 --> 00:37:31,270 Now, the Distiller series. So, 812 00:37:31,270 --> 00:37:33,754 um, you talked about the master collection. The Distiller 813 00:37:33,802 --> 00:37:36,682 series. How is that that different from 814 00:37:36,706 --> 00:37:38,970 the master collection? Just for people who might not know. 815 00:37:39,090 --> 00:37:41,818 >> Elizabeth McCall: Yeah. So the distillery series is one that we only 816 00:37:41,874 --> 00:37:44,190 release in the state of Kentucky. 817 00:37:44,530 --> 00:37:47,514 And, uh, so it's only released there and predominantly 818 00:37:47,562 --> 00:37:50,128 at our home place. And it is 819 00:37:50,314 --> 00:37:53,204 small runs that we don't have the ability to scale 820 00:37:53,252 --> 00:37:55,684 up to a, um, like a master's 821 00:37:55,732 --> 00:37:58,532 collection level. And they're really meant to be just 822 00:37:58,556 --> 00:38:01,412 nice offerings for. Thank you for coming to visit us. 823 00:38:01,516 --> 00:38:04,340 And here's an opportunity to get 824 00:38:04,380 --> 00:38:06,920 something unique you can't get anywhere else. 825 00:38:07,260 --> 00:38:10,132 >> Susan Schwartz: That is such a reason to hear that, everyone, that it's a reason to 826 00:38:10,156 --> 00:38:12,760 go visit Kentucky, man. Yes. 827 00:38:13,130 --> 00:38:16,040 Uh, it's the stuff that you can't get anywhere else. 828 00:38:16,450 --> 00:38:19,066 So also I was wondering, you know, what 829 00:38:19,218 --> 00:38:22,218 changes have you seen since you've been there, since you've 830 00:38:22,234 --> 00:38:23,290 been there for a while? 831 00:38:23,410 --> 00:38:26,122 >> Elizabeth McCall: A lot, I'm sure. A 832 00:38:26,146 --> 00:38:29,018 lot. Well, we've doubled capacity at 833 00:38:29,074 --> 00:38:31,898 our distillery. So we've got. We went from three 834 00:38:31,954 --> 00:38:34,698 pot stills to now we have six pot stills. We have 835 00:38:34,754 --> 00:38:37,082 16 fermenters. So we've 836 00:38:37,146 --> 00:38:40,042 exploded immensely. So not only have 837 00:38:40,066 --> 00:38:42,874 we grown physically in the. The amount 838 00:38:42,922 --> 00:38:45,594 of, uh, equipment we have, but then 839 00:38:45,762 --> 00:38:48,282 the time like when I first started going out to 840 00:38:48,306 --> 00:38:51,226 Woodford, we bottled twice a week. 841 00:38:51,378 --> 00:38:54,314 And then now, then we got to a 842 00:38:54,322 --> 00:38:57,018 point where we were bottling 24, seven across 843 00:38:57,074 --> 00:38:59,866 three shifts. And now we've been able to rejig 844 00:38:59,898 --> 00:39:02,394 it. We send some of our product to our 845 00:39:02,482 --> 00:39:05,322 Louisville campus to be bottled. And, um, so that has 846 00:39:05,346 --> 00:39:08,138 helped alleviate some of that. But now, I mean, it's 847 00:39:08,154 --> 00:39:10,892 just crazy how we're we're five days a 848 00:39:10,916 --> 00:39:13,692 week, two shifts, bottling constantly. 849 00:39:13,836 --> 00:39:16,812 Just a huge team of people. I mean, 850 00:39:16,996 --> 00:39:19,644 it's just. It used to be such a sleepy 851 00:39:19,692 --> 00:39:22,588 place out at Woodford, and now it is not 852 00:39:22,644 --> 00:39:25,036 so much. We're always going and going. 853 00:39:25,188 --> 00:39:28,092 >> Susan Schwartz: It is incredible. I mean, I do a cocktail tour and 854 00:39:28,116 --> 00:39:31,116 when I talk about how things have changed, it's really 855 00:39:31,188 --> 00:39:33,740 in the past, not even 20 856 00:39:33,780 --> 00:39:36,270 years. And, you know, 857 00:39:36,690 --> 00:39:39,538 uh, the love of Bourbon around 858 00:39:39,594 --> 00:39:42,578 the world now is just insane. I mean, it's 859 00:39:42,594 --> 00:39:45,138 incredible that this liquid has 860 00:39:45,194 --> 00:39:47,938 really. People have fallen in love with it again 861 00:39:48,074 --> 00:39:50,642 after the vodka tonic years, you 862 00:39:50,666 --> 00:39:53,522 know, it's really incredible. And to hear that 863 00:39:53,546 --> 00:39:56,514 you just bottled twice, twice a week, even a 864 00:39:56,522 --> 00:39:59,474 few years ago, really is insane. 865 00:39:59,602 --> 00:40:00,264 >> Elizabeth McCall: I know. 866 00:40:00,402 --> 00:40:03,292 >> Susan Schwartz: I, uh, never would have thought that. Especially such a popular brand as 867 00:40:03,316 --> 00:40:04,348 Woodford Reserve. 868 00:40:04,444 --> 00:40:07,420 >> Elizabeth McCall: Yeah, I mean, that was probably when I. That was 869 00:40:07,460 --> 00:40:10,440 gonna. That was probably around 2010, 11. 870 00:40:10,820 --> 00:40:13,660 It was like that. And now 871 00:40:13,700 --> 00:40:16,572 it's just taken out. I mean, it's just to see, like our bottling 872 00:40:16,636 --> 00:40:19,308 line, how it has changed. I mean, it went from 873 00:40:19,444 --> 00:40:22,332 being something that you bring over a few cases and 874 00:40:22,356 --> 00:40:25,292 people would take the bottles out and put them on the line themselves to 875 00:40:25,316 --> 00:40:28,124 now we have like an un, you know, depalatizer 876 00:40:28,172 --> 00:40:30,924 and, you know, an uncaser 877 00:40:30,972 --> 00:40:33,932 that's all automated. It's just crazy to see how 878 00:40:33,956 --> 00:40:36,620 much it's all changed. And, um, it's like 879 00:40:36,660 --> 00:40:39,148 Frankenstein, our little bottling line. 880 00:40:39,204 --> 00:40:41,948 >> Susan Schwartz: I want to just bring down the bottle for a sec 881 00:40:42,084 --> 00:40:44,830 because I always think it's fun for people to look at, 882 00:40:44,830 --> 00:40:47,804 uh, the bottle, especially if they're. If they're looking at the video. So guys, look at 883 00:40:47,812 --> 00:40:50,780 the video on YouTube and I heard that 884 00:40:50,820 --> 00:40:53,500 you have been practicing. You practice your 885 00:40:53,540 --> 00:40:54,320 signature. 886 00:40:55,550 --> 00:40:56,502 >> Elizabeth McCall: I did. 887 00:40:56,686 --> 00:40:59,446 >> Susan Schwartz: So what can you just tell people what they find 888 00:40:59,518 --> 00:41:02,342 when they, when they read the label? The label. 889 00:41:02,486 --> 00:41:05,430 >> Elizabeth McCall: Yeah. So we've got the, yeah, the batch 890 00:41:05,510 --> 00:41:08,294 number on there and the percent ABV and 891 00:41:08,382 --> 00:41:11,030 batch number. And you've got the, like, our 892 00:41:11,070 --> 00:41:13,766 signatures on there. So you've got Chris Morris's signature. 893 00:41:13,878 --> 00:41:16,870 And my signature is slowly rolling out to other 894 00:41:16,910 --> 00:41:19,574 bottles. And so you'll see Elizabeth McCall on 895 00:41:19,582 --> 00:41:20,080 there. 896 00:41:20,230 --> 00:41:22,956 >> Susan Schwartz: So the next bottle I have will be yours. 897 00:41:23,068 --> 00:41:25,788 >> Elizabeth McCall: Yeah, yeah. Well, uh, yeah, I know my. 898 00:41:25,844 --> 00:41:28,300 It's slowly making its way out there, but yeah, when I was 899 00:41:28,340 --> 00:41:31,244 practicing my signature for that, I was like, I've got to get 900 00:41:31,252 --> 00:41:33,900 this right and make sure it looks good. So I went to. 901 00:41:34,020 --> 00:41:36,652 I did a bunch of them on white paper and then 902 00:41:36,756 --> 00:41:39,692 took my signature to my colleagues 903 00:41:39,756 --> 00:41:42,316 that work in the Sensory lab. And they're the most 904 00:41:42,388 --> 00:41:45,388 honest people that I work. Like, 905 00:41:45,444 --> 00:41:48,110 they know me from when I was 906 00:41:48,230 --> 00:41:50,862 nobody. So it's like they've been with me the whole 907 00:41:50,926 --> 00:41:53,902 journey. And so they're good at being very critical, 908 00:41:53,966 --> 00:41:56,958 and I love that. And so I went and I was like, okay, which 909 00:41:57,014 --> 00:41:59,918 one do you all like? And they picked and criticized 910 00:42:00,014 --> 00:42:02,878 everything. And so then that. That was how I picked 911 00:42:02,974 --> 00:42:05,262 which one. Which one was the best? 912 00:42:05,366 --> 00:42:08,302 >> Susan Schwartz: Well, see you. It's kind of. You came full circle because you went back 913 00:42:08,326 --> 00:42:09,934 to the sensory lab, right? 914 00:42:10,102 --> 00:42:12,410 >> Elizabeth McCall: Oh, yeah. They're my people, so I. 915 00:42:13,000 --> 00:42:14,780 I always go back to them. 916 00:42:15,240 --> 00:42:18,112 >> Susan Schwartz: Well, this has been really, really fabulous. It's been great 917 00:42:18,216 --> 00:42:20,784 talking to you about your journey to 918 00:42:20,872 --> 00:42:21,920 Master Distiller. 919 00:42:22,000 --> 00:42:24,688 >> Elizabeth McCall: Thank you. This was a fun interview. I appreciate it 920 00:42:24,744 --> 00:42:27,712 because you said, uh, I've done a lot of interviews. And so this 921 00:42:27,736 --> 00:42:29,440 one was really enjoyable. Thank you. 922 00:42:29,560 --> 00:42:31,024 >> Susan Schwartz: Thank you for spending the time with me. 923 00:42:31,112 --> 00:42:33,140 >> Elizabeth McCall: Yeah. Thank you, Susan. This was wonderful. 924 00:42:33,640 --> 00:42:36,544 >> Susan Schwartz: I want to thank Elizabeth for joining me on the program. 925 00:42:36,712 --> 00:42:39,696 And thank you so much to Woodford Reserve for sponsoring 926 00:42:39,728 --> 00:42:41,900 the transcription for the hearing impaired. 927 00:42:42,080 --> 00:42:44,612 Elizabeth's choice for cocktail of the week is a 928 00:42:44,636 --> 00:42:47,460 Kentucky cocktail through and through. So even 929 00:42:47,500 --> 00:42:50,436 if you think you know how to make it, try it again 930 00:42:50,508 --> 00:42:52,320 the Woodford Reserve way. 931 00:42:56,780 --> 00:42:59,412 Our cocktail of the week is the Woodford 932 00:42:59,476 --> 00:43:02,308 Reserve Old Fashioned. You'll need 933 00:43:02,364 --> 00:43:04,484 Woodford Reserve bourbon, of course, 934 00:43:04,572 --> 00:43:07,316 Demerara sugar syrup, Angostura 935 00:43:07,348 --> 00:43:10,272 bitters, a large ice cube and 936 00:43:10,296 --> 00:43:13,280 an orange peel. The simplest way to make 937 00:43:13,320 --> 00:43:16,224 sugar syrup, in my opinion, is to get a teacup. 938 00:43:16,352 --> 00:43:19,312 Add ah, one tablespoon of sugar, then one tablespoon of 939 00:43:19,336 --> 00:43:21,856 boiling water and stir until dissolved. 940 00:43:21,968 --> 00:43:24,912 It's so easy. Pour 2 ounces of 941 00:43:24,936 --> 00:43:27,680 that bourbon into your favorite old Fashioned glass, of 942 00:43:27,720 --> 00:43:30,560 course. Then add half an ounce of 943 00:43:30,600 --> 00:43:33,600 Demerar simple syrup and three dashes of 944 00:43:33,640 --> 00:43:36,278 Angostura bitters. Add your 945 00:43:36,334 --> 00:43:39,222 gorgeous ice cube and then stir for at 946 00:43:39,246 --> 00:43:41,814 least 10 seconds. Then 947 00:43:41,902 --> 00:43:44,726 express that orange peel over the cocktail and drop 948 00:43:44,758 --> 00:43:47,590 it right in. You'll find this 949 00:43:47,630 --> 00:43:49,142 recipe in all the Cocktails of the 950 00:43:49,166 --> 00:43:52,054 week@alushlifemanual.com plus 951 00:43:52,102 --> 00:43:54,010 links to most of the ingredients. 952 00:44:04,680 --> 00:44:07,152 Heading to Philadelphia, where I'll finally meet my 953 00:44:07,176 --> 00:44:10,144 producer face to face for the first time 954 00:44:10,232 --> 00:44:12,700 ever. How is that possible 955 00:44:14,600 --> 00:44:17,456 if you live for Lush Life? Make sure you head out to the bars 956 00:44:17,488 --> 00:44:19,300 you love and order a drink. 957 00:44:20,040 --> 00:44:22,992 Theme music for Lush Life is by Steven Shapiro and 958 00:44:23,016 --> 00:44:25,952 used with permission. And Lush Life 959 00:44:25,976 --> 00:44:28,784 is always and will be forever, produced by Evoterra and 960 00:44:28,792 --> 00:44:31,756 Simpler Media Productions. Yes, that Evo 961 00:44:31,788 --> 00:44:34,524 Terra I have never met him face to face 962 00:44:34,612 --> 00:44:37,548 only online. Which leaves 963 00:44:37,564 --> 00:44:40,492 me to say the wise words of Oscar Wilde. All things in 964 00:44:40,516 --> 00:44:43,484 moderation, including moderation. And always 965 00:44:43,572 --> 00:44:45,040 drink responsibly. 966 00:44:46,740 --> 00:44:49,004 Next time we meet one of the best 967 00:44:49,092 --> 00:44:51,916 bartenders in London. Until 968 00:44:51,988 --> 00:44:54,440 then, bottoms, um, up. 969 00:44:58,350 --> 00:44:58,590 >> Elizabeth McCall: T.