Laws Whiskey House: Bringing the Whiskey Sanctuary to Life — Bootleg interview with founder Al Laws

Cory Comer  00:00

Welcome everyone to this special bootleg episode of whiskey wanderlust. I’m Cory and I’m Ryan, and today we bring to you guys a special interview, which was completely unplanned, but we were able to pull off in December. Ryan, do kind of set the stage for

Ryan Hall  00:17

us? Yeah. So we were attending the laws whiskey houses, soft opening or soft launch of their whiskey sanctuary. It was an invite only event. It was really cool. Everybody’s really welcoming. Awesome drinks, beautiful space. Hospitality was through the roof. Yeah. And so we talked to Casey, who was in the previous episode. If we could get a moment to get out on camera, because we put a video together. If you haven’t seen it, it’s on Instagram. Go check it out. Cool space. But we wanted to have a moment with Al just so we could talk about the the opening of the tasting room. We’re

Cory Comer  00:50

literally looking for like, two to three minutes tops, right? And I ended up sitting down on the couch with him for, I don’t know, like, total uncut time was probably like, 40 minutes, like, and he just opened up and, you know, and just just shared everything from the construction of the new sanctuary to some of the details, stuff that you guys will see in that we’ll show in the episode as well. But if you have an opportunity to go down and visit the space there, I should say, like, if you guys are in Denver and looking for a really cool place to go. Have a great tasting, a really cool tour, and just a fantastic vibe in the lounge there. Just go hit up this whiskey sanctuary spot. It is, is awesome. But he, he kind of talks more about the space there and what it meant to them as a project. And really, I mean, really, back to their ethos, the there are no shortcuts. And the time he gave us was just like, Yeah, I

Ryan Hall  01:43

did not expect that. It was, he was, you know, he’s a very gracious host, an awesome, welcoming guy, and so, you know, he, he kind of just started running with us all over the place and just, you know, telling us all about it, just like we got a private tour of the new space from Al and then sat down and had the conversation with you.

Cory Comer  01:59

Yeah. I mean, it’s really cool, you know, on a special night, like, I just cannot express my gratitude to the team there and the time you gave us for a special night, he’s got, you know, they’ve got friends and family from all over, coming in and doing this, and he took the time out to chat with us, which was just, I mean, just immense treasure. So thank you, Al for the time you gave us. And you know, we didn’t have an opportunity to meet him at our first interview with him, and so this is the first time we got to meet him. And it was, it was killer. So yeah, Al is a great guy, and his and his passion really comes through in this particular view, and it really comes out in their products. So, and you guys will see it come through in that new tasting room. It’s fantastic. Yeah.

Ryan Hall  02:40

So enjoy this episode, this bonus content, this bootleg episode with outlaws, yep.

Cory Comer  02:48

So you’ve now been open for 13 years, yeah, 13 and a half. And so tell us what. What does this particular thing mean to you? And oh, man, tell us about the journey to get

Al Laws  02:59

here. Yeah. So when we started out, we wanted to be like, wanted to be a wholesale manufacturer, right? We weren’t interested in this side of of what this was. We were very focused on the whiskey. So we learned pretty soon on that, you know, there’s more to this than that. So there’s an hospitality element to it. And so we soon had our version of a tasting room, which was, you know, pretty, pretty low key. You’ve been in the one we had before, yeah, but we added some kind of interesting elements to it. But the same time we wanted it to be, yeah, we still wanted to have, like this authenticity. And we still, today, like this was not supposed to open today it was supposed to open. Supposed to open years ago. But, you know, five years in permitting, because I don’t know why, and then two and a half years of construction, and I have a lot of reasons why that took so long. But staircase is not with any Right, yeah, like, this is a really complicated staircase. It’s not when you draw it on AutoCAD, right, but when you have to actually physically build it, it’s very complicated.

Cory Comer  04:03

And not to digress too far, but you said that each one of these steps had to be custom cast, yeah? And then they weighed 250 pounds. The installation must have been a nightmare,

Al Laws  04:11

yeah, making them. Because originally, when they come in to template them, they were like, Oh well, we’re like, oh, it’s easy. And it was like, six grand or something for this oh no, oh no. It wasn’t six grand. Because they’re like, Well, every one of these is different. Like, no, no, there’s just three types. And they’re like, No, there isn’t just that. Yeah, as built, that’s the that’s the line. Like, yeah, we’ll learn a lot of this stuff along the way, and it costs more and more and more every time we had a line.

Cory Comer  04:39

So two and a half years later, and you had some issues getting your final occupancy certification, but that’s

Al Laws  04:45

right, we had, and you know, I’m not gonna blame, I have a lot of blame for a lot of like, inspecting agencies in this, like this, and I’m not a big fan, but I’m not gonna the fire department held this up another four or five months, but they had a legitimate reason to do that, and as a design issue. It. And when we heard like, what that was, we’re like, oh, yeah, we understand, right? But why does it take five months to extend a fire escape? Yeah, build a little room. But that’s what the because it does.

Cory Comer  05:15

Yeah, there’s no reason. No, it just

Al Laws  05:17

is. But we tried to build this during COVID, folks. So like, oh man. Like, you see the news and you see supply chain stuff. We live supply chains, absolutely stuff that when you would look at, like, Wall Street charts of commodity, various commodity prices going through the floor, like, tripling, oh yeah. Well, that’s your background, right? Financial, yeah. I’m an economist by training and oil, oil and gas equity analysts, but we’re watching this, and we’re like, no, and then it goes up more and goes up more, and then all sudden, it can’t possibly go any higher. And then it does, and then it does, and then it’s like, our wood Palama, a lot of wood in this building went from like 66,000 to 180,000 jeez. And then it came back down, but I never returned back. No, no, no, no, no, none of this CMU blocks. We had to buy it before we had a contractor because they weren’t available. So we had, we’re like, we’re like, speculating on CMU blocks. This is a very painful experience, but look at it now. It’s like a very and a half

Cory Comer  06:29

years of construction and permitting and COVID speculated buy in later. How do you feel about how this came out? Because it’s

Al Laws  06:37

oddly it’s better than I would ever expected. So now that it’s done, what

Cory Comer  06:41

is your like? What are you looking forward to the most? So

Al Laws  06:44

it kind of goes to your earlier question. This is we’ve been looking for this to be the next kind of stair step for us, for the laws whiskey brand. We’ve made really good whiskey, we’ve had some hospitality interaction, we have reached out of our state and done fairly well outside of our state. And we, we’re still trying to kind of own this state, and we have a lot of great competitors and peers in the state, so it’s a tough this is a very competitive state for this, for this kind of business. Plus now we, you know, we’re the sponsors the CU athletics program, and we’re making, and you had a special release for that, sorry. Oh yeah, ralphie’s reserve doing great. Perfect for tailgating. Perfect for, you know, throw it on some ice with some mixer in it, and then we also have black and Sorry, got black and gold, which is cu athletics director and our head blender and I, we picked the barrels and the blend. And that’s a higher end sippers whiskey. So that one turned out fantastic as well. But, yeah, these are all affinity type products that go to help, you know, support feeding Ralphie the buffaloes, yeah. And then also to the n i l program, so to pay these athletes. And absolutely, she has had a great year. And I’m not a CU alum, Peyton, our CFO is, my daughter is, so we’ve done a lot at CU before, and we’re pretty happy about this. And Coach, you know, Coach prime is, like the best, like, he is just the most positive individual. He just fits our whole thing. Like, being positive is really important in whiskey, it’s got to be important, because, you know what tomorrow it brings. I’ll tell

Cory Comer  08:19

you what. I’m an honor fan, and I loved watching him win the Super Bowl with us. Like, that was amazing. So my kids and I, we’ve been really into watching, see you. I was never seeing bowler fan until he got there, and so now we’ve great

Al Laws  08:29

though to see that. And I love the doubters, the doubters, and the Yeah, the back and forth. And there’s a lot of like, parallels to starting a whiskey company. And, like, everyone said, Oh, well, it’s not old enough, or it’s this, or it’s that I’m like, you don’t like, take it for what it’s worth. Stop trying to compare it to Brandon’s or something like that. It’s supposed to be blends. Yeah, it’s supposed to be something different from that. And that’s what we’ve you know, our whole foundation has been on now. Make a four grain out of the gate. We make 100% rye whiskey and make 100% wheat whiskey. Those are things that are like, not done, and then we’re using heirloom variety grains, and we’re supporting family farms. And these sound like, like, sound bites for for like, marketing, and they’re not. These are absolutely real. And the cool part about no one ever has to, like, make up a story. Here we have plenty of stories that are true, so we don’t need to change our name every two years or change our label every two years, like, This is who we are. And, yeah, the electricity comes through. Let

Cory Comer  09:26

me ask you. I mean, you mentioned you originally focused on wholesale, but then you end up end up on the retail side. Like, what? Like, what prompted that leap? Like, how did you make that leap and like, what led to this?

Al Laws  09:38

Well, the brand can only grow on its own for a certain time, and then it needs something that distinguishes it. And we want to make this and I think you’ll probably agree after seeing it, it’s a destination place for Denver. Absolutely, it’s not the only destination place, but it is a cool destination place for Denver. So if you come visit a. You’re downtown the hotel, they’re probably gonna say, hey, go over here. And we’re not trying to compete with our like customers at restaurants and bars necessarily. We’re just trying to be another thing that allows you to experience what you could buy at the liquor store, or have one of our great you know friends at various bars and say, hey, you need to try this now. You can come in here and you can at the source. You can try these whiskies in a different form, in a cocktail. But we’re not going to be open at two o’clock in the morning when we done a 10, right? So this is a pre dinner, post dinner. Come here with a bullet.

Cory Comer  10:36

Call it come your location. You know your neighbors illustrate jokes when they first opened their place that they bought a saloon, right? A saloon, right? Because they were, you know, yeah. And it was kind of like the first time my wife and I came down. We’ve been visiting both your locations, right, both your neighbors, Bear Creek down there. And I came up here after and we saw Casey’s nice, big chalk drawing that she had the wall that was super cool, right? Was a big one, you know. And, you know, it was a definitely different vibe just several years ago to today. So yeah, like, everything’s being built up, and there’s some cool stuff going on. So like this now, adding to that space is a huge deal. So this is

Al Laws  11:11

an elevation of the brand. So I would tell you that our whiskeys, we never take a knee to anyone, whether it’s Kentucky, Tennessee, absolutely, we make as good a whiskey. We make as good a whiskey as any any of these other places in the United States. We have a lot of peers to do as well. And then we’re like, oh, well, we have this tour, and we have this little whiskey chapel with free pews that we got from a Methodist Church, and they gave them to us, and we had this but, but that experience, while it was kind of cutesy, was below the brand standard. Okay, yeah, but the education that you got was well above the brand, I would agree, because you got a lot out of those things, and you got to learn a lot about what we do, and then, just in general, how, how whiskey is made, right? So we purposely did that for a long time, and then we’re like, now we need to catch up, right? And, you know, being in a, you know, our little bottle shop, when the, you know, we had the same, the same company, na House, who built all of our bars, built all the bars and the little tables that were in that little room. So we work with them for that long. They do amazing work. They built a whiskey room in my basement. Oh, wow. Zach and his team is fantastic. You have quite a collection that goes with that. I used to COVID decimated that

Cory Comer  12:29

I can’t

Al Laws  12:31

imagine bottles about how whiskey is something to be shared with others during COVID, there’s a lot of whiskey didn’t get shared with others. Yeah, you’re replacing what kind of whiskeys that you’ll never, ever be able to get again, or if I just want to enjoy it, I did enjoy it. There you go. When the world’s ending, you’re like, This is a great way to end the world. So, yeah, so I got rid of a lot of it, and I have not, I guess maybe 10 years ago, I would have considered myself a collector of this, and I would define a collector as somebody who buys it faster than they drink it, because they were never afraid to open it, never going to be dusted and all this kind of stuff. So and then we hit this point where, now I don’t buy it anymore. We make we have 6000 barrels of stuff that I think is world class and absolutely and then I would rather buy,

Cory Comer  13:19

well, even some of the stuff that actually was on, I have a good authority, was went into a bottle that would really wasn’t intended to go in. The bottle was labeled as such, but we, Sam was especially proud of that Costco release. Oh, and I bought, I had to put several bottles of those on reserve, because that was so good, yeah.

Al Laws  13:36

So we have a new director of sales, okay? And he had it like, this week. So what is this Costco? When we talk about, like, you don’t know about it, he’s like, No, I’m like, we had our, our, our prior Sales Director, our western she was awesome, and she set this all up. She’s here tonight. That’s who I hugged as we walked by, okay,

Cory Comer  13:58

in the in the bowl, Okay, gotcha, gotcha. And that

Al Laws  14:01

was her husband in the Detroit Okay, so, yeah, she changed industries back in the summer, but with this new but she set that up. And when she said, Well, can we make because we don’t want Costco, didn’t want them to have because they take lower margin. We didn’t want this to be we already had a rough time because of the wine and grocery our heart is independence. For the most part. We’ll sell to anybody. We’re agnostic for that, we gotta sell to everybody. But we were, like, the way that happened was really kind of bad, so we wanted to go, Okay, well, we want to do this. You guys want to do this with us. But all we want say, 300 cases. I’m like, Okay, we’ll build it, but I’m gonna build you 600 cases. Like, no, oh, tell. I’ve been thinking about this for two years. What I wanted to do here, and you get to be the guinea pig on this, okay? And it’s not really being a gonna be, because this stuff is gonna be awesome, yeah, so we blended four year old bourbon, about five and a half years old, with four. Grain bourbon with eight year old two grain bourbon, which is essentially corn whiskey, but in a new barrel, and that is not good until it hits about five years, and then it starts to fill in. You get more oak quality and but it is kind of one dimensional, or maybe not one dimensional by two, but it has a huge amount of, like, creme brulee, caramel, and that’s kind of it. There’s no no wood depth to it, even at eight years like, well, it fills in various gaps in the foreground. And it’s, like, easy drinking, phenomenally sweet, yes. And I’m like, This is what we’re gonna sell them. This is pretty good. I’m like, It’s not pretty good. This is amazing. Absolutely, we’re gonna use up all this stuff that I’m looking at for again two years. Like, who would buy this? Because we wanted to do it all at once. We didn’t want to piecemeal it more, more barrels in the batch. Always makes things better, right? So that was our Yeah, that’s what you got

Cory Comer  15:55

to have. I’ll tell you what really good, right? Sam, like, when he put his badge of, like, pride on that Yes. I was like, okay, because I I thought it was great, because I bought a bottle, right? And then I bought another one. And then we ended up having a conversation with Sam, and I told my wife, said he told me that you guys released a couple more pallets to Costco. So I said, I said, You gotta, you gotta go look, and if they have it, buy me a few bottles. So we invited four more bottles. So they’re sending ourselves at home, because it was so good. I have one in my office,

Al Laws  16:26

and I gave it to Fitz, and then he goes, Well, I got this in my office. It was open. I’m like, give me mine back. It was really good. And so, but it was like, it’s, it was an idea, and then supported by our head blender, and Sam made it. And so it was, like, really cool to kind of all come together on this guy, this is what we’re doing, guys, we hadn’t done that before, and it was sort of the start of us, I guess, marrying our own, our own stuff, like, so everything we ever put out was like, Oh, this is an eight year. So it’s all, like, very tight. And then then we had, like, then when you like, oh, well, we just did this. We just blended basically across different types of whiskey that we made, plus aid statement. And then that brought to us this idea of our origin stuff we do an origins were basically a set of barrels that I had made when nobody else worked here, and then I’d sold them to my friends, and then they, in a usury fashion, sold them back to me, or to a point, like, I can’t pay that much for that guys, like, we need to, right? And then we bottled it all at 12. And those were our first origin stuff. And then we’re like, well, we need to continue this on. And well, why don’t we vertically integrate, or do a vertical of our foreground. And that was our very first man. It’s our first time really blending our own stuff. Yeah, and it’s, it’s complicated, like it really is, and we have a lot of respect for those that that do blending. It’s really tough to do, and we were slowly learning it. We would be, think we were. Then we did a really good job of the bourbon. The hardest one was the next one with cornerstone was rye, because rye, we don’t make as much, and rye is very distinctive year to year, because we’re using only grain of that year, right? And so one year might be really wet, and so the dry grains really plump, and has lots of like, extra proteins, and so it doesn’t attenuate well, and it gives up different esters, and it does all these sort of so to blend that, say, say, that’s five year. And then you had some seven, and then you have some 10. You’re like, oh, this is gonna be easy. We’ll just like, we do have the bourbon, which was a lot easier. You couldn’t do it, but, like, took five iterations or so, like, right? This doesn’t taste right. Like, why is it? And then, like, what’s wrong with these barrels? There’s nothing wrong these barrels. They’re just in a weird spot, yeah. Well, and what

Cory Comer  18:48

you guys have done, like, with the finishing, like, the sauter and drive that you guys did, like, that was really good. And I think doing those kind of special releases with the rise is especially good strategy, because you can, you can add a different dimension to each expression as it comes out, and then you’re able to maximize different figures. So

Al Laws  19:05

none of those things is random. So in order to to for us to execute any of these ideas, whoever’s idea it is, has to come with, like, here’s the null hypothesis. What are we trying for? We’re gonna put this in this barrel. Well, why? Well, we’re gonna pick up on the notes of this. I think it’ll add different mouth feel, because these wet barrels are wet, or these like, that’s how it all goes. And then we’re Okay, is everyone gonna vote? Yeah, we’re gonna do this and then get it, messing the barrels together, and we do it, and it’s awesome. And then we so we make that exist. And then we’re gonna, next time we do it, we’re gonna make it better. And that’s where the cognac finish series, the mini modified Celera. Maybe that’s where that came from. It’s like, at some point you’re like, Oh, I’m finishing this in cognac barrel. So that’s great. Like, well, we should pay homage to cognac, which is a whole different thing. It’s a type of brandy that’s made excellent through blending. I. It, blend it, blend it, blend it, blend it to excellence, harmony, different, very little blending. A lot of like, vintage year, little rougher things that, like whiskey people would like more, right? And so we’re like, oh, we have Armenia barrels. Those have done really well. But the cognac thing was like, Well, how could we elevate this? I’m like, Well, we could just do more and more and more of them, put them in tank and then keep Soler I’m like, or we could go get one of those blending tanks from France, and that’s what we did. And it took two years to fill it. And then, since that time, this is our fourth release. And so every year, we take 20% 25% of it off, and then we immediately refill it with three year old bourbon that was age an additional year to two years in cognac, acid. So it’s kind of three steps. And then it gets to marry and gets to integrate in a breathing, living, breathing vessel, yeah. And it keeps changing, and it’s gets richer, and now it’s, I think the oldest in it’s probably almost nine years, and youngest is five. But it just keeps evolving, right? And that cuss is really cool. It’s so

Cory Comer  21:10

cool. I tell you, I could sit here and talk to you about whiskey all night long, but I’m pretty sure you have other folks that you want to you want to meet greet, so tell us before, before we let you go. Yeah, you came to Colorado from Canada by way of New York, yes. And you have a lot of influences here, a lot of gothic influences. Yeah, gargoyles, some other stuff. So tell us about the original vision. And we talked about the construction, right? But tell us, like, yeah, like, what’s this? Even

Al Laws  21:38

before that, you find gargoyles all over the place. In the distillery, some people would give them, gift them to originally,

Cory Comer  21:44

had to sign up before you put laws right. It

Al Laws  21:47

was, gargoyle is our holding company, okay? And then gargoyle Holdings is the company that owns all the real estate, okay? And gargle is real important to me. And I don’t know where it started, but it had more to do with I like the the imagery of it, but it’s also, if you know what they are, it’s the inside thing, like, go, Oh, they’re scary, or they’re Satan, or they’re they’re not, they’re neither of those things. You know what gargos are for, right? They scare away evil spirits. Yeah. So

Cory Comer  22:14

we talked about salmon and case, a little bit about it. Got a little

Al Laws  22:18

Yes, drink. No evil. There. There you go. So, and then I’ve, like, I have all kinds of gargoyles. I was gonna ask you about your tattoo. This is the first gargle one. And this is when, this is me being patient, because I came from Wall Street. Hey, something happens five minutes. You gotta be 99% right? You’re always jacked up in this. And then, so, when we first started laying barrels down, my wife would get so mad at me. I’d be like, hey, barrel sevens developed. And she goes, You just made it three weeks ago. Would you stop opening the barrels? Like, well, but she’s like, slow this down. So that was my first like, hey, stop right. Style goes way back. Yeah. And then, yeah, you have to wait. This is a generational thing, and I started to think about it in terms of, like, hey, my son’s seven, this barrel we harvested, he’ll be 14. Like, those kind of things that were interesting in trying to think about what these things were, yeah, because they’re living, they’re breathing, they’re they’re there, they’re individuals. You put them in a batch to become a community. There’s always like, little aspects to it, right, that I had to, like, learn, right? Yeah. But the gargoyle stuff is like, yeah, it’s all tied to that, right? Drink, no evil and yeah. Well, in all, like the Egyptian like iron forest and, yeah, Providence, all these things you’ll find those around here. We don’t know if we would put them up yet. They’ll be around. They won’t be necessarily so obvious. Is that one. They’ll be, just be subtle, right? So, yeah, little bit of the,

Cory Comer  23:49

oh man, tell you what, Adi, this place is beautiful. The staircase came together. You’re now, what do you call this? Now? You call this the barrel now, or what? Yeah, this is, like, it’s our Yeah, that’s what I call so as you explain to me, you had so many screw holes and nail holes on the on the you

Al Laws  24:06

couldn’t paint it with, like, regular paint and make it smooth, and it didn’t look right. Like, well, and then this even our contractors, like, yeah, what was like, Char? Like, that’s exactly right. Tom would be like, inside the barrel, yeah. And he’s like, whoa, would you do that? Or the architects like, I go, I guarantee you the architects are gonna Yeah. And let’s see if the plaster guy could do it. And the guy was like, Yes. And then it’s like, saved him. And trying to argue about, Oh, absolutely. And it looks great. And we actually have something that hasn’t been put up yet. You go over there with this big round it’s like a barrel head, but bigger. Look like a bung in the side of the wall and independent staves making it for us get our barrels from

Cory Comer  24:52

Yeah, eventually you’re gonna have to cut out another hole to make room for the next level stair. Staircase, right? Yeah. So I.

Al Laws  25:00

I don’t know, give us two years and then we’ll move towards getting the roof deck done. But we can do most of the roof deck, because we now have this glorious, extended staircase to the roof. We can get a lot of that done without interfering with the business. But what interferes, what we’d have to shut down for is, as you can see here, that’s where the stairs would continue, and they would go all the way up, and they would exit out onto the

Cory Comer  25:24

roof, another whole batch of individual cast steps, and, oh,

Al Laws  25:29

same as this. But I think there’s been some learning. We would probably use the same content. Jonah Marcus contractor would probably use them because they they definitely ground their way through this. They did is hard. So, yeah, we came up with feeling, oh, it’s just the laws with scales tasting room. Like, well, that’s bland. Yeah, it’s pretty. And then we have the church. This is, you know, the two story Gothic window and all it’s like, it needs to have some kind of vibe like that to it, some Gothic vibe to it. And then, so we did a internal contest really like, Okay, well, let’s come up with a whole bunch of things. Some of the names were, we have a bunch of dudes on the packaging line that like metal. We had a lot of really heavy metal ones. And you’ve seen our barrel the bee stuff. Then we have another one coming out with true in February. Okay, so it came down to this contest. So we came up with the whiskey sanctuary, this kind of fits to the church thing. Plus it gives it a little bit of dark kind of thing at laws whiskey house. So it gives it that fancy, like a fancy hotel.

Cory Comer  26:29

So, so last thing before we go right, you have right over this room, you have, you have whiskey church, correct? And then is, and that’s where your tours are starting. Now, that’s right. So they’re gonna start in the whiskey church. They’re gonna learn about it, and then they’re gonna then they’re gonna walk through your facility, and they’re gonna end in your very your favorite room, my favorite room, tell us, tell us about that, like the

Al Laws  26:49

tasting center, or, like, it’s more like a speakeasy, like it has that feel, but you have to be close in there, right? So everyone has to stand a lot closer together and and then our, you know, our amazing, like brand ambassadors, have this cool lighting around them. It kind of makes them look larger than life, yeah. And then the bottles are lit behind and it becomes another place to tell stories, like around a campfire kind of thing. It has a very cool vibe. And the doors are closed, especially, yeah. And then yeah, you come out of there, and then can, either, you know, look for merchandise, or, like, get bottles, or try most of them in there, and then go upstairs to experience the whiskey then made here, but at the same time, in a different way, we can talk to you about how the like rye, is mostly drank in a cocktail, so well, you should have them, right? And I can talk to you about that all day long. Don’t really matter, right? It’s now I can show you, right? And the wheat whiskey, we’re very I’m a big fan of a wheat whiskey this summer because I think it tastes good on ice and has these cool orange notes that come out and kind of like a creamsicle. But we can do a lot with these whiskies in a cocktail that we get to decide. Most of the things we’ve got right now are, like, classic cocktail that will evolve we’ll move to, you know, have some pretty crazy names for things too, sure, you will. We have some really great bartenders and mixologists and and we’re gonna let them. We’re not gonna keep on a leash. Like, go do this. Like, create something great with what we make. We even make some of the modifiers macro and curso, macaron, Amaro, you can have Antica, or you can have ours. Like, there’s some other element of like, this is made here, right? And it’s different. Let’s experience what these grains grown in Colorado by family farms in a specific place in the state, what they taste in the form of whiskey. All right, so fun. Yeah,

Cory Comer  28:43

play your experiences. Al. Thank you so much for your time. I know you’ve got a lot of shakes, so All right, if you’re in town in Denver, come check out the whiskey Sanctuary here at laws. Check out Al’s new digs, the barrel. Everything else goes in this place. This place is fantastic. So thanks for your time. And I don’t have the whiskey, but I would cheers you right now, because let’s go get one. All right, let’s go do it all right. Thanks again. Appreciate it.

Ryan Hall  29:04

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