The Butter Run Saloon: Bourbon Barrel Picks: Behind the Scenes

Step into the heart of St. Clair Shores, Michigan, where an unassuming bar houses a breathtaking treasury of over 1,450 different whiskeys. At the Butter Run Saloon, owner Dave Harden has created more than just a drinking establishment—he's built a whiskey lover's sanctuary that draws enthusiasts from across the Midwest.

During our visit, Dave guides us through his personal barrel selection process, sharing samples of his Buffalo Trace, Old Forester, and Maker's Mark private picks. Each pour tells a story of meticulous tasting and selection, with Dave revealing his straightforward philosophy: "I strictly go on flavor and profile and what I like." The Buffalo Trace selection showcases a creamier, more flavorful profile than the standard offering, while the Old Forester barrel pick delivers complex notes despite its formidable 130.8 proof.

Dave's journey mirrors the evolution of American whiskey culture itself. When he opened nearly 13 years ago, "whiskey wasn't a thing yet," and distributors were practically begging him to take bottles that now command waiting lists and premium prices. This transformation has positioned Butter Run as a destination establishment that helps drive traffic to the entire St. Clair Shores community.

The conversation expands beyond whiskey into Dave's entrepreneurial vision, including his cocktail bar Caché and an ambitious project to transform a historic local theater into a restaurant and entertainment venue. His concept of bourbon lockers—secure storage for regulars' special bottles—promises to bring a new dimension to the area's drinking culture.

What emerges is a portrait of passion translated into hospitality excellence. As Dave succinctly puts it: "We have great food, great bourbon." Sometimes the simplest statements capture the most profound truths.

Join us for an intimate look at how one man's love for whiskey has helped transform a community's drinking and dining landscape. Whether you're a seasoned bourbon enthusiast or just beginning your whiskey journey, this episode offers valuable insights into the culture, business, and pure enjoyment of America's native spirit.

Episode 19 was our first visit to the Butter Run. 

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Chapters

• 0:00 Welcome to St. Clair Shores
• 6:33 Butter Run Saloon's Whiskey Collection
• 13:42 Buffalo Trace Barrel Selection
• 21:35 Old Forester and Maker's Mark Picks
• 30:09 Whiskey Business and Barrel Economics
• 38:47 Future Plans and Theater Project
• 47:43 Food, Culture, and Final Thoughts

Transcript

Jamie Flanagan: 0:02

I said, hey, hey, welcome to the man Cave Happy Hour. I said, hey, hey, welcome to the man Cave Happy Hour. We're going to drink a fine whiskey and smoke a really fine cigar. It is time for Happy Hour. It is the man Cave Happy Hour Whiskey, cigars, spirits, the stories that go along with it. I'm Jamie Flanagan. I'm August Gitschlag.

August Gitschlag: 0:34

Hey, we're short of Fox today. We are. I don't know. He said he's burnt. Yeah, I don't know if he's burnt on too much fun over the weekend.

Jamie Flanagan: 0:41

Too much us Too too much fun over the weekend.

August Gitschlag: 0:43

Too much us, too much us. Maybe we kind of burned them out, maybe, you know, I think we all were slow to recover from that Tiger game we did together last week. Oh, my goodness, I was definitely two days of on the couch really, hangovers are two-day affairs sometimes now, but we got it on. Last week we did. We really did A good time In the rain, but you know.

Jamie Flanagan: 1:04

Yeah, it was a good day.

August Gitschlag: 1:06

You're not going to melt.

Jamie Flanagan: 1:07

Not going to melt. We're not going to melt. We're not going to melt out of the park, but we're out and about.

August Gitschlag: 1:12

Yeah, you can hear that ambient noise in the background. We're not in the friendly confines of the Southfield studio, right now.

Jamie Flanagan: 1:18

No, we are enjoying life at the Butter Run Saloon. At the Butter Run Saloon.

August Gitschlag: 1:22

My hometown is St Clair Shores. Our first one we've done here in my hometown.

Jamie Flanagan: 1:28

I lived in St Clair Shores for 10 years With the high school here. I had a cute little house down on Maxine. I loved it, loved it, loved it and I just love being here.

August Gitschlag: 1:39

Other St Clair Shores legends are walking in the door now, matt Barnes walking in here and, of course, we're sitting at the table with one of the legends of Sinclair Shores, the one and only owner of the Butter Run, dave Hart.

Jamie Flanagan: 1:52

Hey, I'm doing fine. Welcome to the man cave.

Dave Harden: 1:55

Really good now that Max Barnes is here.

Jamie Flanagan: 1:58

Yeah, we got the party. The game is afoot.

Dave Harden: 2:03

I'd offer Matt a stool.

Jamie Flanagan: 2:06

I just don't want him to fall off and break his arm. I'll earn it, dave, oh man. So Dave, I mean we've done. We've like in the infancy of the man Cave, you were very generous and let us crash the space upstairs way back, and we did the the uh, three quart bourbon tasting uh up there, yes, we talked to you a little bit, but we didn't go super in depth uh, about the butter run and we figured we got to come back and chat.

Jamie Flanagan: 2:34

And what drew me in was you you, because you'll do some barrel picks to have for you know, your guests, your, your, your customers. Uh, sometimes with those barrels you sell a few of the bottles. And so there was a, a Buffalo trace, and I'm like I need to go over there and I need to get a bottle of the Buffalo trace. And I said what better reason than to hang out and and try some and chat it up. So I figured we could, we could start there. The butter run people know the story old family, hey, we're Thanksgiving, we Butter Run. People know the story Old family, hey, we're at Thanksgiving, we're going out to pick up some groceries and butter and what have you, and never come back. That's a true story.

August Gitschlag: 3:12

So that's where the name Butter.

Jamie Flanagan: 3:13

Run comes from.

August Gitschlag: 3:14

My family has a similar one but we have no good nickname for it. Literally the three families were in Detroit. Cop across the street neighbor and my dad go to pick up the Chinese food for all the families. There's one, three, four, five, six, seven, eight, nine kids. Yeah, and we're all waiting for chinese food and our dads didn't come home until five o'clock in the morning. Yeah yeah, another version of that story, but there's no cute nickname.

Jamie Flanagan: 3:38

We named a bar after it's a charming, interesting bar, it's. It's wonderful, you got a nice menu. Uh, you're right here. It's so easy to get to. It's like just you fall off the freeway and you're in your parking lot, and this is a world-class.

August Gitschlag: 3:52

It's a good class bourbon selection here too. I mean, I'm a painted lady guy because I live in ham chairman. That's my easy go-to with andy dow there. But uh, I try to steal away here and see what you guys have on special every once in a while. You know, I had some. My first ever Japanese whiskey sips were in here. Your barmaid pushed that out and I'm like okay, I'll give it a shot. And everyone sitting at the bar is like no, this is the one you want to try. And they were changing my mind. I'm like all right, they'll do that.

Jamie Flanagan: 4:18

So the waitress came up as I sat down. She sets the menu down and I'm like, oh no, no, we're not going to eat. She's like, no, no, that's the whiskey menu. It's nine pages, like the phone book. The people watching on Facebook you could see it there in the video but it's a menu. How many different bottles are behind the bar?

Dave Harden: 4:40

We're a little over 1,453. Jeez.

August Gitschlag: 4:45

To be specific,1,453. Jeez To be specific $1,453?.

Dave Harden: 4:49

We have about $250 upstairs that we don't have room for on the shelf down there. Okay, special calls.

August Gitschlag: 4:56

We're live on that camera right there, buddy, you're moving so.

Dave Harden: 5:00

I want you.

Jamie Flanagan: 5:04

Sorry, people coming in and they're like, no, it's my friends, we'll take a seat.

Dave Harden: 5:06

I'll move this camera Once we have more space, we'll get all these new ones down here.

Jamie Flanagan: 5:11

Yeah, so we'll do a little work tonight. We'll knock a few off tonight.

August Gitschlag: 5:17

Sure, sure, now is it Wednesday that you put the whiskeys on special. It was a weekday that I was here and she said Monday, oh, it's monday, it's a monday, that makes sense.

Dave Harden: 5:29

Half off whiskeys on monday yeah, it was like four on the list.

August Gitschlag: 5:30

I was just like whoa I would never, rather, never ever try this.

Dave Harden: 5:33

Oh okay, so tonight we can then do bourbon and half off tequilas half off tequilas.

August Gitschlag: 5:38

Okay, is it specific tequilas or everything that you got back there?

Dave Harden: 5:42

no, we usually we usually pick four or five. Pick four or five, okay, like we do on Mondays with the bourbons there's usually eight different bourbons from all over the world that we do that are half off.

August Gitschlag: 5:55

So right now you have the Buffalo Trace pick, right?

Dave Harden: 6:00

Yes, so we just took delivery on that about two weeks ago.

Jamie Flanagan: 6:05

Bye. Now is this Jamie's bottle, Is it? I haven't paid for it yet, but I'm going to buy one. You're going to buy one.

August Gitschlag: 6:13

Okay, because I want to give this a try. I want to get this stuff back coming up, yeah yeah, crack it.

Jamie Flanagan: 6:20

I'll drive home with it open. I'll just put it way in the back.

August Gitschlag: 6:24

So tell us the adventure of going to pick this one. Did you go down with anyone else?

Dave Harden: 6:28

we know, I know you've been. Nope, I went down on this one myself. I couldn't find anybody to go with me, unfortunately.

August Gitschlag: 6:34

I guess you lost my phone number that day.

Dave Harden: 6:36

Yeah and I no, it's loud in here. I went down. They had five barrels to pick from, okay and I sampled all five and narrowed it down.

Jamie Flanagan: 6:54

This is the guy I picked, so is there something in particular that drew you to this one? Or just I mean, after 1,400 bottles right, pulling in four times. You didn't pick them all, but you still get.

Dave Harden: 7:07

You know what I? I still have my, my favorite profiles yeah, yeah, you know people ask me what rig council was it? From what?

August Gitschlag: 7:17

floor was it yeah yeah, yeah, yeah, they can get really nerdy on that shit I don't know.

Dave Harden: 7:22

I strictly go on flavor and profile and what I like. It's got a little stronger nose than a regular buffalo trace on this, yeah yeah, the one thing not to be negative, but the one thing I that of all the uh barrels I've done, is with Buffalo Trace. They bring them all down to the same percentage. It's not really like a barrel proof, it's a Buffalo Trace but it's a single barrel, but it's down to their water down to their 45.

Jamie Flanagan: 8:02

Are they good there at 45 or 40? That's 96. 35, 45. Are they good there at 45 or 40? That's 96. 96, all right.

August Gitschlag: 8:09

Yeah, I've never been to a barrel pick in Kentucky, but I did. Do I get to experience at Kunin's when they were making some of their whiskey? Oh okay, and they aged it for a couple of years and they pulled it out, they put it in one of their icebox barrels, all right, and then pulled it out and I was there and we tried it and I'm like my god, this is gonna melt the enamel off my teeth. He's like well, what's if we go this?

Jamie Flanagan: 8:28

it's 162 proof right now we probably should have some distilled water in there.

August Gitschlag: 8:32

I'm like I'm gonna go blind, open up a bottle of bottled water and we cut it down. He's like is it better? I'm like much better. We floated at 115 and I was like this is tolerable talking about high proof.

Dave Harden: 8:45

I was down, it's been. I've got a barrel sitting down at dcd. Okay, all right, that is it's eight years old. Last august we pulled a sample and it was 146.9, all right, but it didn't drink like that. Yeah, okay, you could. You could drink it.

August Gitschlag: 9:06

Was a quarter of the barrel gone.

Dave Harden: 9:07

The way it is and they won't cut that down to 96 either. No, we're going to cut it down.

Jamie Flanagan: 9:14

When I do it next year, I'm going to do it as a 10-year.

Dave Harden: 9:17

Okay, okay, nice. We're going to do it down to 1399. Okay, so it's not considered hazmat.

August Gitschlag: 9:22

It's not considered hazmat.

Dave Harden: 9:24

The rumor has it it's the first barrel that was ever distilled at their new facility.

August Gitschlag: 9:28

If it's eight years, it has to be one of the first barrels. Is it a bourbon or a rye? It's a bourbon. We did a walking tour of the Prohibition Speakeasy tour.

Dave Harden: 9:40

How are you doing?

August Gitschlag: 9:41

I haven't seen you in a while. Got our buddies Sal and Tim over there in the peanut gallery. People rolling it. I love this. You know, how ticked they are that the camera's pointing this way and they're not sitting behind us making faces and being all silly they can pick it up and turn it around no one's going to mind. These are Eastside legends over there that I've been known to get in some trouble with in this town from time to time.

Jamie Flanagan: 10:02

All right, but back to this, the pick for the Buffalo trays. Yes, did you taste it? I way more flavorful it is than a regular Buffalo. It's my daily. I'll die all day long. It was like I've been, I've been sold on it for years.

August Gitschlag: 10:18

My daily is wild Turkey. Yeah, the regular wild Turkey. Now I've been messing around with the 101 and that kind of stuff.

Jamie Flanagan: 10:25

One of my dailies, one of my dailies, one of my dailies. I got several so I'll do the. I love the Woodford Double Doke that's on the shelf most of the time.

August Gitschlag: 10:35

I have a Basil Hayden 2x2 that I've been sipping on for the last few months that I've been keeping an eye on.

Jamie Flanagan: 10:40

But I try to keep Buffalo kicking around.

August Gitschlag: 10:43

And this is creamier Pine Garden used to keep me in Buffalo Trace. They would keep me in Buffalo. They always had a different barrel pick, whether it was the Sisterhood or the Brotherhood of the Barrel. They always had a good one, a good giftable bottle. So I was in there. I just got their Russell the other day to gift, but then it got hard to find for a while.

Jamie Flanagan: 11:03

Yeah, buffalo Trace was hard to find for a little while, which was silly.

August Gitschlag: 11:10

It was the well whiskey, the well bourbon at Pimlina. I'll give a shot of your well. Okay, it's a $5 buffalo Trace.

Jamie Flanagan: 11:15

It was great, but it got hard to find so yeah, this is nice, so creamier, Creamier.

August Gitschlag: 11:20

Oh yeah, yeah, I don't know. Maybe I had too much Buffalo Trace for too long so I had the regular Buffalo Trace right out the bottle. This wasn't doing it for me anymore, just like Bullet Kind of had the same problem. I was drinking that a lot for a long time and I'm just like no, I've graduated. Maybe I just got a little mature and started wanting more flavors, different flavors, out of my whiskeys yeah, of whiskeys. Yeah, do I sound dumb? No, I always sound pretty stupid on this podcast anyway.

Jamie Flanagan: 11:44

So so I'm going, I'm going creamier and, uh, tasty it's definitely tastier and I. It is definitely buffalo trays, but it's, it's, it's a little creamier, a little more flavor.

August Gitschlag: 11:56

I did a regular and a barrel next to each other and sometimes you got to do that to really get the difference and appreciate.

Jamie Flanagan: 12:01

Do that we might do that in the studio. Set it next to a real one.

August Gitschlag: 12:05

Set it next to that. So who else have you worked with for picking barrels? Just the Sazerac folks at Buffalo Trace? Or where else have you gone? Let's get some stories here.

Dave Harden: 12:14

This is actually the first time in 12 years that Buffalo Trace has offered me a barrel. Oh wow, so I did it. I've done barrels a couple times with Old Forrester. I've done barrels with Maker's Mark. I've done barrels with Eastern Kiln in the west side of Michigan.

August Gitschlag: 12:36

Oh, I don't know them.

Dave Harden: 12:37

I've done a couple with Jefferson's.

August Gitschlag: 12:42

Okay, yeah, jefferson's Ocean, eric Olson does them 've done a mcgee's. He's done a couple with them.

Dave Harden: 12:47

no I've done a few with uh, with scotch um, I used to do a lot with angel's envy until cardi bought them over and they quit doing their barrel. Uh, pearls. But yeah, we've done. I usually do two or three a year here.

August Gitschlag: 13:05

Okay, okay, wow, and you go through them pretty fast.

Jamie Flanagan: 13:08

Sometimes you do them with a party store, sometimes you do them on your own.

Dave Harden: 13:13

The only time I've ever done one of the party stores. I did split a barrel with Tony at Wine Garden. Okay, for a hurradura tequila as far as the bourbons I always do here. You do for a hurradura tequila, as far as the bourbons I always do here.

Jamie Flanagan: 13:25

You just do it on your own and then you move the bottle. You sell some of the bottles.

Dave Harden: 13:30

Yeah, Some of them sell fast, Like Old Forrester sells real fast. Buffalo Trades we just got in so we'll have to see how it goes. Yeah, yeah, yeah. Some of them I've been sitting on for years.

August Gitschlag: 13:43

Oh yeah well. Well, that's just as fun to pull out a couple years later. Oh yeah.

Jamie Flanagan: 13:47

It's just the right Facebook post with oh, limited edition. We found this dusty box in the back.

August Gitschlag: 13:54

Nerds. Yeah, it's like a tornado siren for bourbon nerds.

Jamie Flanagan: 14:00

Oh, these are going to go fast. Better get here today. Yeah, dusty bottles.

August Gitschlag: 14:04

And you raise the price by $10.

Jamie Flanagan: 14:05

Yeah, Like when that old Fitzgerald, the seven years started dropping, everybody losing their damn mind Racing to the different stores.

Dave Harden: 14:15

You know we don't want to talk about that.

Jamie Flanagan: 14:22

No, we do actually.

Dave Harden: 14:24

It's all a game. You know, I started this. I opened almost 13 years ago. All right, whiskey wasn't a thing yet, and I was asked to bring in a lot of stuff because they couldn't sell it. Now I can't get it, yeah.

Jamie Flanagan: 14:49

That's a. Thing.

Dave Harden: 14:50

Forget who took care of them.

Jamie Flanagan: 14:51

Right right.

August Gitschlag: 14:55

It's like that with all these restaurants opening.

Jamie Flanagan: 14:57

You don't sell enough fireball.

August Gitschlag: 14:58

Yeah, we don't even want that. That's a thing. That's a thing too, yeah. So how many places do you actually have? Now, dave, you have this place. You still have, was it Caché? I?

Dave Harden: 15:12

have this. I have Caché. Caché down on Greater Mac down there yeah which is a cocktail wine bar, and then we're working at Greater Mac. It's on Greater Mac, it's in the post office yes, we're getting ready, hopefully soon to finish the theater.

August Gitschlag: 15:27

That's great.

Jamie Flanagan: 15:28

What a project.

August Gitschlag: 15:29

Having grown up here, that theater was like one of my it was.

Jamie Flanagan: 15:32

It was a staple.

August Gitschlag: 15:33

Yeah, yeah. That theater and the Woods Theater were the two that I went to the most as a kid.

Jamie Flanagan: 15:38

Me too, yeah. So what's going on with the theater? Tell me a little bit about the theater.

Dave Harden: 15:44

Is it?

Jamie Flanagan: 15:44

one screen, is it?

Dave Harden: 15:45

two screens. We finally got approved by the SBA for our loan, so now we're waiting for local banks to release some money. That's going to be a restaurant bar on one side and a live entertainment venue on the other.

Jamie Flanagan: 16:00

Hmm.

Dave Harden: 16:01

So inside's basically already built out Doing that. Now we need to do the HVAC, the sprinkler system, the elevator and all the things Is an elevator involved.

Jamie Flanagan: 16:19

Because, that's right there on the corner. It's right there on the corner of that, the downtown social district. Yeah, and a couple times a year they close that off.

August Gitschlag: 16:32

Well, more than a couple now, I mean this social district in St Croix Shores is the envy of the state's social district.

Dave Harden: 16:39

It's the second fourth Saturday of every month.

August Gitschlag: 16:41

Oh, wow, okay, and just the way that the streets were already built so they can shut that down and still travel around it. Yeah, it's just perfect. Yep, and it's been hugely successful yeah and yeah, other cities are like good stuff too, but this is great we wish we had built out that way, you know, um, it's wonderful, yeah, the great time my parents are there all the time I've been to three or four of them, yeah, so it's really worthwhile.

Jamie Flanagan: 17:02

So that's like the hub and so live music works in that area. So it's like, and there's a I can't wait to open the other bars. There have music, but it's like an ancillary thing and they're jamming. I mean like we're trying to jam a podcast into here. You know you're shoehorning it into a corner. So to have a dedicated space.

August Gitschlag: 17:22

I mean Shores Inn has a dedicated outdoor. They put a new bar that serves outside the street.

Jamie Flanagan: 17:27

Yeah, yeah, yeah, yeah, I'm talking about music. Yeah, but everyone's adjusting to.

August Gitschlag: 17:32

Yeah, I like it Very cool. How's Caché doing? When I was living over here, I was here all the time Caché's doing, okay yeah.

Dave Harden: 17:43

Now we have our ups and downs, but I don't think St Clair Shores is ready for what we did there, but Well you know we're doing okay, yeah.

August Gitschlag: 17:52

I didn't think St Clair Shores was ready for 4,353 bottles of whiskey or whatever it is.

Dave Harden: 17:57

And you seem to be going through it.

August Gitschlag: 18:00

People are coming here looking for it. They weren't when I opened. They were well, yeah, we had a. What was it? Was it the Bacta event we did with all those party store owners? Yeah, and he was like you, remember 10 years ago when we, when you had a bottle of rye on your shelf, the guy goes. We could not sell it, nobody wanted it. And he goes now. We can't, we can't keep it.

Dave Harden: 18:16

Yeah, that's what it is Whistle, what's the big rye? People laughed at me when I opened 12 years ago. It's like, why do you open a whiskey bar in St Clark's Shores? It's like I travel a lot and every other state had a whiskey bar. Detroit didn't have one. I could go to any major city and they had a good whiskey bar. Chicago had like five or six.

Jamie Flanagan: 18:43

Yeah that's true.

Dave Harden: 18:44

We didn't have any um, I did it. Now we we've got a lot.

Jamie Flanagan: 18:50

It's fun. It's fun to see, like you know, on in the bourbon clubs. And then you know people chiming in on facebook and people looking for advice, and how often the butter run comes up is a a destination, uh, for whiskey. So do you have people coming in? Because we get a lot of. You know the metro detroit area gets a lot of Cause. We get a lot of. You know the Metro Detroit area gets a lot of travelers. You get a lot of visitors who find you.

Dave Harden: 19:10

Oh, I have people. I have people that come from all over. Yeah, I mean we get you know no by uh, northville, west Bloomfield, birmingham, rochester, Rochester Hills. I get a lot of people from out of state. I mean I do a lot with this company called Rewards Network where they track your sales and where people come from and we get them from all over.

Jamie Flanagan: 19:39

That's awesome. I'm loving the Buffalo Trace. I'm very happy that this fellow is going home with me. It's only $40 a bottle. I'm ecstatic. So really only $40? $40.

August Gitschlag: 19:51

I guess I'm going to have to take one home too. I'm sold, Sold $40. Yeah.

Jamie Flanagan: 19:57

What else do?

August Gitschlag: 19:58

we have over here, dave? What's this pretty little blue bottle with the blue label on it, over here, right in front of you? I don't know what you're talking about.

Dave Harden: 20:05

It's only on camera You're caught. I don't see it.

August Gitschlag: 20:07

You don't see it?

Dave Harden: 20:08

This is our last old Forrester barrel pick the last old barrel, we've gone two with old Forrester. All right, this is the last one, it's the.8. 130.8 proof.

August Gitschlag: 20:29

What do you think about that, matt Barnes? 130.8 proof. You ready to do that? Too much for you, too much, too much. He says 130.8?. Is that too much for you?

Dave Harden: 20:40

You were a sissy when you played football. I guess you still are.

August Gitschlag: 20:45

You got four spares in your tongue.

Dave Harden: 20:51

I love you Matt.

August Gitschlag: 20:52

Thanks, Dave.

Jamie Flanagan: 20:56

So you have a whiskey wall of fame. People can get their name etched after doing eight whiskeys or something like that. Yeah, it's the barrel head over there.

Dave Harden: 21:07

Yeah, all right, threw one of the suppliers.

August Gitschlag: 21:15

Oh hey, what are you guys doing here?

Dave Harden: 21:18

That one popped a little bit better than that one Dan.

Jamie Flanagan: 21:20

Yeah that was a much better pop. This is their barrel pick.

August Gitschlag: 21:28

Alright, buffalo Chase Nice. This is definitely a more caramel color, a little darker color than the Buffalo.

Jamie Flanagan: 21:37

Yeah, this is very dark. So what were the old foresters going for?

Dave Harden: 21:42

I may have to adopt that one too. Look at the color difference. Now, what were the old Foresters going for? I may have to adopt that one too. Look at the color difference.

Jamie Flanagan: 21:46

Yeah, yeah, yeah no it's definitely.

August Gitschlag: 21:48

Now, what's the age difference on those two?

Dave Harden: 21:53

Buffalo Trace was eight years Old Forester, I think was nine.

August Gitschlag: 22:05

Wow, you can smell it.

Jamie Flanagan: 22:07

I mean, there's some degree.

August Gitschlag: 22:09

Well, that absolutely wasn't cut down as much. You're right, it's also 136. Correct, yeah, it's not. It's going to have some more color to it. But it's not, oh, it's a nostril, it's a nostril.

Jamie Flanagan: 22:21

It's a full, but it's not burning. No, it's not burning.

August Gitschlag: 22:27

Get out of here. It's just a different. When I stuck my nose in the Buffalo Trace, it didn't punch me in the dick. It must have already burned out your nose. Hair is a condition, buddy. I don't get that.

Jamie Flanagan: 22:37

I need a trim. I needed a trim before I got here.

August Gitschlag: 22:41

No, no, oh yeah now, that's a great flavor and more burnt, that's a different sip. I like that a lot.

Jamie Flanagan: 22:57

I don't know if it's just because it's a high proof that it's, I want to say, pepper.

August Gitschlag: 23:02

It coated my tongue differently. Is that just a?

Jamie Flanagan: 23:04

high proof, or is there a peppery?

August Gitschlag: 23:07

ness to it. What was your most popular, like the one, you that went like crazy of all of your barrel picks? My first old Forester. Your first old Forester Is that because of the novelty of hey, we got a barrel pick and everyone went berserk for it before everyone was going berserk for barrel picks?

Dave Harden: 23:25

No, because I just got it a couple of years before this one. I think it was because Old Forrester was on a hike. Well, yeah, it was a hot thing, and you couldn't get them Right and I went through that first barrel for me not being a party star. I went through it in four months.

August Gitschlag: 23:46

Wow, five or four.

Dave Harden: 23:48

Which is, you know, for me, good Four months. You know, when I used to do my Angel's, every barrels I used to go through them, you know, pretty consistently, oh yeah, the first old Forrester barrel I did was probably my fastest.

August Gitschlag: 24:10

Yeah, what's the one that you keep at home? Because this is the one I want to savor?

Jamie Flanagan: 24:15

So you've got a couple of stashes at home. He's got 1,452.

August Gitschlag: 24:18

But of all that, there's got to be something that you keep hidden in your desk at home.

Dave Harden: 24:23

There are certain things I keep at home. Yeah, yeah yeah, probably my favorite one I've done that I still have a few more at home is when we did our Maker's Mark barrel slug. All right, that was, that was.

Jamie Flanagan: 24:40

Yeah, yeah, I love the Makers. That's another one that's on the shelf with regularity.

August Gitschlag: 24:46

I always enjoy.

Jamie Flanagan: 24:47

Makers. Do we have any Makers? Mark we do we do Kask on the Makers.

Dave Harden: 24:54

Thank you.

Jamie Flanagan: 24:55

We do in the studio.

August Gitschlag: 24:57

Makers 46 and the Vanilla.

Jamie Flanagan: 24:58

Kask is also a great port. Yeah, so yeah, I usually have one of those in the studio.

August Gitschlag: 25:05

We stumbled on those shoulder dips, ivan, the A&B guys came into the studio and brought a whole bunch of crap. I was late for work the next day. So much stuff. And we fell in love with Old Soul out of Mississippi, Old Soul. They had a barrel pick and I'm like I've never heard of a Mississippi distillery.

Jamie Flanagan: 25:25

Man was that good stuff and even the regular juice was good, but the barrel picks have been crazy.

Dave Harden: 25:32

I've heard that first one was insane. But that's the difference between what those guys can do and what I can do. You know, if I stumble across a really good bourbon like Oatsoul or one of those, I can't do a barrel because nobody knows why. Yeah, well, that's how we felt. The party stores can put it in, hype it up and do their thing but yeah, but you're not going to sell it on promise quite as fast. They're going to sell it by the bottle right. That's right, For example, my Jefferson Ocean Phenomenal barrel.

August Gitschlag: 26:22

But Doesn't have quite the name.

Dave Harden: 26:25

Doesn't have the name. Yeah, to pick cachet up again.

August Gitschlag: 26:28

Doesn't have quite the name recognition.

Dave Harden: 26:30

Right and it doesn't sell. Yeah, you know, it's. You know, I use it for gift baskets, if you have any laying around.

August Gitschlag: 26:38

Yeah, you're right. Gift baskets and donation baskets, that's a great idea, but you don't want it. That's not why you bought it.

Dave Harden: 26:43

You bought it to sell it. It's phenomenal. It's phenomenal liquid, but people don't resonate. They resonate to certain things. Party stores can, once they get the reputation of the barrels.

August Gitschlag: 26:58

Like Big Tony.

Dave Harden: 26:59

They can sell just about anything. Like you're saying, they brought in an old soul. Who in the? They brought in an old soul? Who in the hell knows what an old soul is?

Jamie Flanagan: 27:08

It's a good product Now. We rave about it all the time Great, great tasting. Yeah, but the general public has no clue what it is.

August Gitschlag: 27:18

Big Tony was bitching to us about a product he was kind of forced to carry. As he said you know, I had to carry this. That's a Sazerac barrel-aged Myers rum that they had. I thought it was delicious. I got my dad hooked on it. He loves sipping on it. He's like oh, this is just a. I had to buy this in order to get access to the other stuff, but it's a party store can sell it. That's the game that people play.

Dave Harden: 27:44

Party Store can sell it.

Jamie Flanagan: 27:45

You put that on the shelf here it's sitting there forever With that phone book of nine pages. Somebody walks in. How does your staff guide people to something other than you know, jack and Coke? You know how do they guide them. Or you just hope people are kind of looking to be adventurous.

Dave Harden: 28:07

No, most people that come in here, they're looking for something different than the staff They'll tell them. People want to know how they find it, it's all alphabetical Staff education is a big deal for you.

August Gitschlag: 28:22

I know that you sit your people down and you make them learn what they're serving, what you've got, why it tastes this way. You've always been known for that.

Dave Harden: 28:30

It has to be. They have to know it for themselves Very cool.

August Gitschlag: 28:35

I was a dive bar bartender for 18 years. You asked for more than three ingredients. I told you to eat shit Bitters. Maybe it's all gone bad to eat shit Bitters, maybe. Vermouth it's all gone bad. We didn't do that. I had one martini glass at all times. The second one was broken and the blender was always broken.

Jamie Flanagan: 28:53

The blender's broken, but yeah, the shelves are eight bottles deep and 14 bottles wide. Oh my God, how do they even keep track?

Dave Harden: 29:03

It's all ethical by category Okay.

Jamie Flanagan: 29:11

In a new place.

Dave Harden: 29:12

it won't be eight bottles deep.

August Gitschlag: 29:16

Every bottle will have its own place, oh, okay, that has to be another challenge for your staff to know what's where, especially if someone puts something back in the wrong spot the next day. Man, that would piss me off, so I'm fierce.

Dave Harden: 29:29

Pisses them all off. And you. It happens more than you think and a bar doesn't have this many bottles.

August Gitschlag: 29:38

If you put the vodka in the wrong spot, it'll piss you off. Okay, so this is Maker's Mark. What do we got here? This is from.

Jamie Flanagan: 29:48

Smooth Operator. It's one of the private selects.

August Gitschlag: 29:53

This is a barrel pick. You went down and got this one.

Jamie Flanagan: 29:55

Yeah, and so you pick the staves.

August Gitschlag: 29:58

Oh, the stave profile.

Jamie Flanagan: 29:59

They change the staves. That they do. They got rid of one, added a couple, or got rid of two.

Dave Harden: 30:05

They change them every so often.

August Gitschlag: 30:09

Tony had some of these on the house. He had a couple left.

Jamie Flanagan: 30:13

But if you had it, if you kind of grandfathered in, you could keep doing it.

Dave Harden: 30:17

Yeah, I'm actually contemplating doing another one, but I'm not sure. I want to do something special. When I open the theater, I'm going to do a Kickstarter. Sure, all right, and part of that Kickstarter is buy a special blend, get a locker for a year. Oh, I'm going to have lockers there, like bourbon lockers. Yeah, so you can buy a bottle, put it in the locker.

Jamie Flanagan: 30:46

Oh, so I'm adopting these two guys. I wouldn't have to take them home, I could lock them up.

Dave Harden: 30:52

Lock them up and then they'll be there when you come back.

August Gitschlag: 30:57

Like a cigar bar without the cigars. Yeah, same concept. I like it.

Jamie Flanagan: 31:03

That's very interesting. Sign me up. So what kind of menu are you going to have At the new place? What kind of food Is going to be happening there? Are you working out of kitchen? Is there going to be food?

Dave Harden: 31:17

Oh yeah.

Jamie Flanagan: 31:22

Still in the Planning phase, or secrets? You can't tell.

Dave Harden: 31:25

Let's just say butter on steroids, alright.

August Gitschlag: 31:30

The cream and the clear. Oh, I can see why this was extremely popular. Yeah, because, well, first of all, you have the beauty of the Maker's Mark name, which everybody knows and loves and respects, and they've had a bottle of single barrel at some point, or whatever this. I saw this on the on the behind the bar. Yeah, I'd order this. Yeah, what's something like this? Go for here.

Dave Harden: 31:59

This was probably. Well, this is probably my second fastest, Fastest selling. No, this is one that doesn.

August Gitschlag: 32:05

This was probably my second fastest selling this doesn't taste 112. It doesn't taste 112.

Jamie Flanagan: 32:09

It's 112.

August Gitschlag: 32:13

It does not taste 112. Matt, do you want to try the 136? I should. They should, it's the one and only Matt Barnes. The other, cinque Shores Pope here, 136. 136 proof that's the old horse.

Jamie Flanagan: 32:31

uh, greta, greta harper was when she was with maker, she was and she was. She's still well, she's wonderful wherever she is. But she came in and she brought, like this traveling road show, uh, of all the different bottles and she walked us through it now he's feeling it.

August Gitschlag: 32:43

he's feeling it on the secondary after he breathed in afterwards. Yeah, it's a good thing you got your best, finest Bud Light to wash that wonderful bourbon down. He shops the country for this. He shops the country. Make sure he has the best Bud Light for you.

Dave Harden: 33:00

Ever any fresher with.

August Gitschlag: 33:03

Oh man. So yeah, we do have, as we do often when we go on location, we let our friends know. Yes, so we have a couple of my college buddies over there, some pandemic friends, the one and only Matt Barnes this year. Yeah, that's only because of you, dave.

Jamie Flanagan: 33:19

I told him I was going to do it.

August Gitschlag: 33:20

If there's two of you in one place, then I'll go. There's two people you knew in one spot.

Dave Harden: 33:26

I'm always here, but they never show up.

August Gitschlag: 33:29

He's never here when I'm here. That's exactly what I would have said too. That's exactly how I would have answered it. But last time I was here, or the last time before you were here, and that's when you met Catherine, who's on her way way here she said, you were having a meal at the bar, I'm like, hey, how you doing? We tried a whiskey together, I believe.

Jamie Flanagan: 33:49

Eric from Cape Radio checked in Eric Schultz. Jennifer Williams checked in the people checking in online saying hi, while we're doing it. Jennifer said without a doubt you have the best prices in town. Jennifer did On the finest whiskeys and it is very reasonable. To get in a world of trouble.

August Gitschlag: 34:16

You're not Birmingham prices here.

Jamie Flanagan: 34:19

You're wholly reasonable.

August Gitschlag: 34:21

Everything's right. How do you keep track? I wonder on right. How do you keep track? I wonder on prices. But how do you keep track with the way that these prices go up and down? The aftermarket prices shoot through the roof. I mean, I know my buddies at Burbank Shores. They're Hamtramck cops who bought that place. I've known them forever and they got stuff. But they're buying it. You know. They know how much it costs and it's too new.

Dave Harden: 34:49

I don't know. You know I don't want to talk about anybody else, but I don't know how they're having you brought them up, so I don't know how they're having the stuff they're having.

August Gitschlag: 35:03

I kind of know.

Dave Harden: 35:04

I know they're having.

Jamie Flanagan: 35:07

Really I love live shows.

August Gitschlag: 35:10

I told you we're in my hometown. Pop it in People on the patio. You always got people right. Rob Piper, good buddy of mine, all right, fair play. But yeah, I know that some of it you know they travel a lot. I don't know, you know they find stuff.

Dave Harden: 35:28

I don't know when they show pictures of Pappy 15, 20, 23, you know they're buying on a secondary market. They are. To me. It's not worth doing it.

August Gitschlag: 35:42

Different thing, isn't it? Whatever, they're getting to get some butts in the season. We'll go talk to them one day. They're old friends of mine so I've popped in there a couple times here and there, but there are different regions of the Harper. You never got involved in the Harper Bar Wars, you know, with the boat works and the Ireland's and the Savvy's and all that you know. You guys have stayed above the fray. Here I'm speaking as a Shorian, it's not a war?

Dave Harden: 36:09

Well it was. We're all in business together, I agree.

August Gitschlag: 36:12

I agree, there are certain people that don't understand that, having worked in a ham-shammock bar, I'm not going to mention any names but there are certain people that don't understand that. Working in a ham-shammock bar where there was two or three that were within steps of your door. We all wanted us to succeed. We loved it when everyone was doing well. That's how we always work down there I patronize almost every bar in St Croix Shores.

Dave Harden: 36:38

I won't say them all.

August Gitschlag: 36:40

I ran into you at Pat O'Brien's one day.

Jamie Flanagan: 36:43

We sat in there and had a cocktail when the city's striving, the city's thriving.

Dave Harden: 36:47

I agree, I love my house. People don't realize and I'll bet myself on the back people don't realize that how many people I bring in to St Clair Shores that aren't going to just stay here? No, we don't. They're going to have a drink here, two drinks here, maybe three, and then venture out and see what else is here. But other bars at St Clair Shores, except for the water in the summertime, aren't going to bring people from.

August Gitschlag: 37:17

Northville, you're a bit of a destination, I can tell you I was doing. I officiated a wedding in St Clair Shores a couple of years back, right after COVID, and I looked around the room and I noticed there's certain people were missing from the wedding party already.

Jamie Flanagan: 37:30

I'm like those sons of I know they left to go to Butter Run.

August Gitschlag: 37:35

I know they did because they weren't from around and they knew, and the one guy knew where they went.

Jamie Flanagan: 37:39

And sure as shit.

August Gitschlag: 37:40

I texted I think I texted you guys at Butter Run. They're like yeah, we snuck out of the wedding to go to Butter Run because we didn't even get access. I think they came here first. It was an old Forrester product you had at the time but they were all fired up for it and they all came over here for that and then we all ended up at Coliseum and that was fun, from here to Coliseum. You ever been to the library? Nope, for lunch. Oh, and we got a couple nice ones here.

Dave Harden: 38:08

Lunch, dinner or snack.

Jamie Flanagan: 38:11

So going into the Makers, the smooth operator hitting it a second time? It's stronger, no, it does, it's getting stronger To me. It tastes stronger than the old Forester on the taste, maybe because the old, maybe I got burnt on the old Forester, but the second sip on this got stronger. It's still very tasty. So are any of these still?

August Gitschlag: 38:36

for sale, by bottle or not.

Dave Harden: 38:38

Old Forrester and Buffalo Trace. Okay, this one is not, unfortunately.

August Gitschlag: 38:44

Okay, so good for you. Fortunately it means you're moving it. People are buying it.

Dave Harden: 38:48

Yeah, I got customers that are sad because it's gone.

August Gitschlag: 38:52

Well, they're going to come back and get the next one you do. For the next one, yeah, you're going to get the next one you do. What is on tap?

Dave Harden: 38:59

I don't know. I'm looking for the right barrel to do for the opening for the theater.

August Gitschlag: 39:09

So are you going to do it? So I know whoever? Steps up, all right, whoever?

Dave Harden: 39:11

steps up.

August Gitschlag: 39:13

Alright.

Dave Harden: 39:14

Whoever?

August Gitschlag: 39:14

steps up and wants to be worthy. Wants to be worthy. So I know you've done other. We all know, but we don't all know your name. Came up with some other friends of ours on a tequila trip. So you've done a barrel of other things besides bourbon, just the tequila. Is that a one time?

Dave Harden: 39:31

Or have you done more of those? No, just tequila. I've done two tequilas.

August Gitschlag: 39:37

Do you have those here today or not?

Dave Harden: 39:40

I have.

August Gitschlag: 39:41

Firebird went through there.

Dave Harden: 39:42

It's like bang Like they blew through there. I have a little bit of Herradura left. Dobelle, I have none left. Okay, herraduras I like those.

August Gitschlag: 39:54

So if you sold all the tequila, is it just because you just? Why didn't you go back and get more? Because that seems to be one of the hot things right now. It probably is.

Dave Harden: 40:05

Yeah.

August Gitschlag: 40:07

I guess you only have so much party capacity to go pick out booze. Huh yeah, I know it ain't cheap to go down and do all that, I know.

Jamie Flanagan: 40:15

Well, and that's.

Dave Harden: 40:17

They always tell you they're going to pay for it, but they never do.

August Gitschlag: 40:19

Yeah, I was going to say that's the rub on that.

Dave Harden: 40:22

We'll pay you to go down there, but we'll pay for your trip, and then it's like we'll reimburse you, and then Where's the reimbursement? Oh, we can't do it right now.

August Gitschlag: 40:32

Yeah, I mean I think it's kind of worth it though.

Dave Harden: 40:40

It is. I mean, I love doing the bourbon.

August Gitschlag: 40:43

I mean, I love doing the tequila, but I'm not sure that's not going to Mexico. It's a different expense level. I'm not sure which one I want to do in Mexico.

Dave Harden: 40:51

I'd love to do the tequila, because we do between my two places. We go through a lot of tequila. My heart, my love is with bourbon no rice huh. I'm a rye guy.

August Gitschlag: 41:08

When I go to McGee's they always have a bottle of rye set aside for me. They know I'm going to drink it. It's my thing, I'm a rye guy, but I mean I get it. Bourbon is what sells. It's what sells. Okay, Sorry, am I talking too much, Jamie? No, not at all.

Jamie Flanagan: 41:27

I'm enjoying hanging back and enjoying the bourbon.

August Gitschlag: 41:29

So I'm doing a little side-by-side with the Forester. I got a little bit of ginger ale water here. I never saw you. I didn't see you.

Dave Harden: 41:40

I knew you were here.

Jamie Flanagan: 41:46

Now going back to the old Forester, after the Maker, I'm going to tell you I like the Forester, the Maker is.

August Gitschlag: 41:53

I mean look, these are delicious.

Jamie Flanagan: 41:55

Yeah, yeah, yeah.

August Gitschlag: 41:56

And I'm not going to stand here and rank these because that would be unfair to the bourbon and to my tongue which is now fried with all these high-octane bourbons. But I'm not going to marry Killam, but I'm going to tell you what I think I'd marry that old Forester. I'll give you that one, I'm hoping.

Jamie Flanagan: 42:15

I can take that. I'm hoping I can adopt it. I'm really hoping I can adopt that one. If he said that was the last bottle, I don't know, that might be going back up on the shelf.

August Gitschlag: 42:27

Well, maybe I can get a discount because it's open Like a damaged air fryer. Like a damaged air fryer. Like a damaged air fryer I like the menu.

Jamie Flanagan: 42:34

I was showing the menu and there's like audibles. Oh yeah. You got to print a new menu every time a bottle comes back, you got to call an audible. Yeah, so there's several things. There's audibles called in there.

August Gitschlag: 42:52

What do you got coming up, Dave, that we should know about here?

Dave Harden: 42:54

I don't know. I was just thinking maybe I'll do something with True Story.

August Gitschlag: 43:00

Okay, true Story. All right, that's a thing.

Dave Harden: 43:07

You guys have any idea what True Story is. No, what's True Story?

August Gitschlag: 43:12

So why don't you tell us? I'm just looking at Jamie, Jamie's looking at me. I looked over at Matt Barnes. Matt Barnes doesn't hear what you said. You giggle. I'm like, all right, he's got us All right. Two-story who's a two-story?

Dave Harden: 43:24

Matt Wes Anderson.

August Gitschlag: 43:29

Wes Anderson, Wes Henderson? Oh, I thought you said Wes Anderson.

Dave Harden: 43:32

I'm like whoa 13 years ago, oh, as the founder of Angel's Emmy. Okay, he lived through Angel's Emmy. When Bacardi bought him out, he stuck with them and Macari let them go and him and his family started a new brewery.

August Gitschlag: 44:03

Okay, out of where Calcutta? And where's it out of Are they Kentucky? They're out of Kentucky. I asked that now because, as we mentioned, I get so shocked about the old soul being out of Kentucky. They're out of Kentucky, okay. I asked that now because, as we mentioned, I get so shocked about the old soul being out of Mississippi and like, how, like so, where are people doing their bourbons out of now?

Dave Harden: 44:21

Yeah, yeah, yeah. So they bought the old castle in Lexington and they're just telling out of there.

Jamie Flanagan: 44:33

All right, who was the other who just sold? There was something, yeah, there was something with the Castle and Key folks. Yeah.

Dave Harden: 44:38

No, we're thinking of that Castle and Key is something totally new.

August Gitschlag: 44:43

We were thinking of the people from Northern California that were doing the Redwood Forest thing. Redwood Forest- Redwood Forest.

Jamie Flanagan: 44:47

Redwood Forest, redwood Forest. Different animal I'm an animal.

Dave Harden: 44:52

I'm anxious for Wes to bring his stuff to Michigan. Alright, okay.

Jamie Flanagan: 44:59

It's interesting, distilleries get going and they use secondary stuff to get rolling. You've got to do what you've got to do right. And then they get established and then they start getting their own profile, because we've had a couple we've been doing this for a little bit and we've had a couple people when they've started compared to what they have now, and it's like leaps and bounds. Sometimes people get a little turned off because things are a little too young. You know when people are first starting and they're buying young things or just pushing things out putting their name on it. So we've, we've had several. We're like, whoa, we're not going back there again. But somebody talks us into it, like later down the road, and they've like, oh, they've matured, they've really got their stuff in one central pile. And yeah, I don't know I want to call somebody out on it, but there was, there was, there was one I don't know hey rob and that's how we treat our friends here at the thank you shores.

August Gitschlag: 46:03

Yeah, yeah, like I think there should. We should like interview a couple of the popes of uh the east side over here at the end of the show yeah friends.

August Gitschlag: 46:11

Yeah, fair enough. Fair enough. Sorry, I was on my phone on that guy. My sister's coming to town from Chicago on the 25th of July and I have tickets. This is really cool to see Batman the 1989 Batman at the DSO with the symphony playing the soundtrack. So it's just like we have to do this. We have to do this, I want to go. I'm just like how many tickets should I buy? And I'm like not gonna let her hang because they're hard to get. I'm like if you're gonna buy them, hit the button, buy them all now that is the best freaking thing when they do that I love it.

August Gitschlag: 46:46

I've been to goonies, I've been to muppet, christmas carol. I've been to back to the Future, I went to Ghostbusters. I went to Princess Bride. It is one of the. John Williams score.

Dave Harden: 46:57

When they do those movies with the soundtrack.

August Gitschlag: 47:01

Yeah, it's phenomenal. I think it's must-see Detroit culture stuff.

Jamie Flanagan: 47:06

It's just amazing. So they were trying to get people into the Fox Theater. They had just refurbished the Fox and they were trying to get people into the Fox Theater. They had just refurbished the Fox and they were trying to get people back into the Fox and they were doing Hamtramck, the People's State Bank of Hamtramck there, and they would sponsor that and they would do just the vintage movies and they would have like the live no no, no, it was way before that, way before that, okay, way before that, and uh, so it was at the fox but lawrence of arabian.

Jamie Flanagan: 47:45

So we went down we saw it and that's just an, oh, it's a the epic. It was just not because the film is epic, but it's just the length of the film, the quality, the scope. It's just I mean it's an epic film, but the presentation is just, it was just epic and it's like I love that, I love that. I've been hooked on that since then.

August Gitschlag: 48:07

So July 5th yeah, I'm thinking Spinal Tap 41st anniversary. I'm going to go over to the Imagine Theater over there in Royal Oak at 4 o'clock and have my hangover. My 4th of July hangover movie at Spinal Tap.

Jamie Flanagan: 48:23

That is a chunk of American culture that cannot be denied.

August Gitschlag: 48:27

There's a new one coming out.

Jamie Flanagan: 48:28

Yeah.

August Gitschlag: 48:28

We got a new one coming. I love this the guest is doing it, we're going to see Heidi and Matt Barnes wants to see. Heidi, which cut off the playoff game. That's the old football.

Dave Harden: 48:39

Matt, I will do this for you. When I open the theater on Sundays, we're going to do a movie night for people to come.

August Gitschlag: 48:51

Oh, all right, I will show off.

Jamie Flanagan: 48:53

He's going to bring Agnes and everybody.

August Gitschlag: 48:54

Grandfathers, grandfathers. I know nothing about, no, nothing about that movie. What I know about that movie is the legendary cutoff when it was an overtime football game and they said now Heidi, and they cut off the end of like a playoff, a Super Bowl or a playoff game, and that's why it was so freaking funny that Heidi was the movie. You know. We now you know it was a regularly scheduled program and I was like no, the field goal, you know, and they missed it because Heidi came on and it was. It's a legendary CBS thing.

Jamie Flanagan: 49:30

I'm still working on this old Forrester, dave the legs on this thing. It's like fancy. Yeah, I'm a fan. It's like yeah, but it's a lot. I don't know if I could do more than one of these. I'd have to switch to some light seltzer afterwards.

August Gitschlag: 49:52

So when you sit down here and you have what's your favorite meal here Cause you guys have a great menu as well we didn't even talk about the food menu here yeah, no, you have a great menu you sit down and you have dinner here.

Dave Harden: 50:03

You have a go-to meal and a go-to cocktail you have with it If it's a good day or a bad day if it's a good day and you're in a good mood, it depends, because our menu changes, like tonight I had schnitzel, wow, you got schnitzel on this bitch yeah. August. Gitchlike might need some schnitzel on the way home. You know I obviously don't follow it, Gus. What Gus, Gus? I?

August Gitschlag: 50:30

turn around and look for my pipe fitter dad. But yes, but Gus, gus. I turned around and looked at my pipe fitter dad. But yes, I don't follow the menu, I follow the bourbon, I follow those things you should follow the menu also alright, alright but yeah, no, I eat what it flushes.

Dave Harden: 50:49

I had great. My chef is one of the best ever. I mean people. I had great snitches my chef is one of the best.

August Gitschlag: 50:56

I mean people think of it as a bourbon burger, so let's talk about that. The menu, you know it changes, that's very good to know it's not just a burger and a basket of fries joint.

Dave Harden: 51:08

I'll correct you on that. The bourbon people, the whiskey people, consider it a bourbon bar.

August Gitschlag: 51:16

The food geeks consider it a food bar Okay, all right, there's foodies and bourbon nuts Okay, then both enjoy the butter. On some of this, I do All right.

Jamie Flanagan: 51:28

So, dave, in a nutshell, is there anything that, just for the soundbite right, try to entice people to come to the Butter Run? What somebody who doesn't know about the Butter Run? What should they know about the Butter Run? We have great food great bourbon.

August Gitschlag: 51:47

That's a bumper sticker. Great food, great bourbon.

Jamie Flanagan: 51:50

I love it. I love it All right. I just I love it All right. I just had 1,400 bottles. I just like I don't even know where I'm looking around.

August Gitschlag: 51:59

Oh no, no, no, 1,400.

Dave Harden: 52:01

What was your number? 14. 14. 53. 14.

Jamie Flanagan: 52:06

53. My girlfriend said though that's my girlfriend actually Trouble, Trouble Son of a bitch so though Trouble, trouble.

August Gitschlag: 52:13

I didn't know you'd make a put up with you, Matt. Let's not go there. You already have four flat tires.

Jamie Flanagan: 52:23

Oh boy. All right, Dave, thanks for bringing us in.

August Gitschlag: 52:29

I'm going to ask that you shift over there and I'm going to put Matt Barnes in this chair for a minute and have a little fun.

Jamie Flanagan: 52:35

Sure.

August Gitschlag: 52:36

But all the podcast things and all the podcast places.

Jamie Flanagan: 52:42

Yep, like, subscribe, comments, all that things, and then we'll do it all again very, very soon, dave. Thanks for having us in here, dave do the best.

August Gitschlag: 52:51

Thanks for hosting us. This is a couple of delicious pours here. You're the best. Thanks for hosting us. This is a couple delicious pours here.

Jamie Flanagan: 52:54

Thank you for having us, sir Cheers.

August Gitschlag: 52:56

I'm so happy you were here.

Jamie Flanagan: 52:58

We'll do it all again very soon.

August Gitschlag: 53:01

Quit lying.

Dave Harden: 53:02

Out.