Queen of Craft Cocktails w/ @kaleylikespinkdrinks

This Weeks Guest: @kaleylikespinkdrinks

Discussion: This week Kaley talks to Chris and Tyler about her career in the hospitality industry and how working as a hostess in high school lead to great career. Keep an eye out on our Instagram where we will share a few videos of Kaley at work teaching us how to make popular cocktails.

What we were sippin' on: Bardstown Plantation Rum 

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Transcript

Chris: 0:31

Welcome back. It's your boy Chris, and the amazing host Tyler, y'all. And this week we bring on the queen. The Cargo district is what I'm gonna call here the craft cocktails. There you go. The Queen of Craft cocktails in the cargo district. Miss Kaylee.

Kaley: 0:51

Happy to

Chris: 0:52

be here. See, I love Kaylee I think, but technically I know her off of Instagram. Kaylee likes pink drinks, right? Absolutely. I I thought it was Kaylee with the pink hair legitimately for like the past six months. I'm like, oh, Kaylee, with the pink

Kaley: 1:07

hair and I. I was wondering why you always said that. And I was like, I mean I did have pink hair and I was like, that makes sense.

Chris: 1:12

It's because when I found you on IG, I might have been drunk.

Tyler: 1:16

There's a good chance of that So something else to shout out there too, for anyone that may be on the, like teetering, if they should come to the cargo district and check out Starling is, I'm typically the person that is known as the regular at the majority of bars, but Chris. Isn't no one as the regular as Starling. And if you can make Chris the regular of anything, you know what's worth checking

Chris: 1:41

out? Yes, I am a homebody for sure.

Kaley: 1:44

Yeah. Yeah. You've you've definitely taken up a seat the past almost year since we opened in April, see? Mm-hmm. that's what I'm here for. One of the OGs?

Tyler: 1:54

Yeah. Both of you.

Chris: 1:56

Yeah. It seems weird to say that now.

Tyler: 1:58

I keep on the first day, but Chris is Hass. Time.

Kaley: 2:04

He's gotta make holes on the back bar. That's why. Yeah. Gotta finish off those bottles.

Chris: 2:08

if anybody wants to join me in that pursuit is to like, anytime that they have low, just, Hey, I want that. That's my goal. Does it work out for my wallet very often? No.

Tyler: 2:19

hit up CT Kellum where the Whiskey Wisdom Podcast and we'll make sure you help finish off all the bottles of, of Starling

Chris: 2:26

But because Kaylee is the connoisseur of craft cocktails, she went to this amazing camp and chilled out in Kentucky for a while and brought back some really interesting whiskey. Are they bourbon or whiskey?

Kaley: 2:40

are both bourbon.

Chris: 2:40

Mm-hmm. See, we'll have that argument later.

Tyler: 2:44

And as we talked about previously, is all bourbons are whiskeys, but not all whiskeys are bourbons.

Chris: 2:50

Correct. See, she's the one I get all my info from. So when I just like when I'm just like, oh, it's this, if, if it sounds stupid, it's probably cuz I misread what she told me.

Kaley: 3:03

no, you just come to the bar and I'm just, you just listen to me spew and you're don't ever stop me. Thanks,

Chris: 3:11

No, I feel like that's the good thing, like when you sit at a BART bar and the bartender has actually done their knowledge and research, like they deserve to expel that information and then I learn something.

Kaley: 3:23

So it's my favorite thing to do. So what'd you bring us? All right, so today I have Bardstown Bourbon Company one of their collaborative series editions that they did with Plantation Rum. I love that rum. Oh my gosh, same. It's one of my favorites. So when I saw this originally, I was stoked about it, but then when I tried it I was like, oh, this is one of my favorite things I've ever had, probably. And so I have that and it's one 14 proof, so it's a little higher, but it is delight. And I also brought Wild Turkey, Kentucky Spirit, which is their single barrel edition that they put out. They barrel that at 101 proof. So it's slightly lower proof, but still high. It's still a little high It's lower proof than the Bardstown, but it's not wild proof. Don't get it twisted. But both are delicious.

Chris: 4:09

So that's like close to bottled and bond, single barrel

Kaley: 4:14

off by one proof. Okay,

Chris: 4:17

So it's gonna be good.

Tyler: 4:19

We just had a bottle of bond, not, oh, or actually, sorry. When this, when this episode comes out, it'll be the next episode. Yeah. But you'll know what it means. Oh, old

Chris: 4:29

Forester. I saw it first at the Starling. And I was like, Ooh, what is this? And then she educated me about

Tyler: 4:35

So when these episodes actually come out, this will come out before that one. So we're doing it in reverse order. Well, so Yeah, I know. Time. Ben.

Kaley: 4:45

Stay tuned for whiskey

Tyler: 4:46

next week. Exactly.

Chris: 4:49

So that's what I'm here for is just to confuse everybody with everything. Yeah. Chris likes to go in

Tyler: 4:54

opposite order.

Chris: 4:55

Yes. do you wanna pour

Kaley: 4:56

some? I would love to bar sound. Yeah, let's start with Bardstown.

Chris: 5:00

I'm gonna let her pour because I'm horrible at doing this because

Tyler: 5:04

Chris will load it up to

Kaley: 5:06

the top. Will you do me a favor and pull that, pull that off, whatever that is. Yeah.

Chris: 5:10

we've established today that I am the the entrepreneur for the, for the, I guess, the podcast. Chris is just here to solve issues.

Tyler: 5:21

Chris is also not drunk as much as I have today.

Kaley: 5:23

So

Chris: 5:25

Tyler says that, and I'm like well, technically I pour heavy for myself. Yeah, you did

Tyler: 5:30

have a heavier pour on the first Bard

Chris: 5:32

cast for today. All right, so tell us a little bit about this Bardstown.

Kaley: 5:37

So Bardstown is a newer Distillery out in Kentucky. They haven't even put out their own juice yet, essentially because they've been aging it. So they've kind of mastered this blending technique that a lot of like Canadian whiskeys do. Mm-hmm. sco. Master blenders. But Bardstown, that's like how they've been supplementing their income is that they got really good at blending whiskey. So this is one of the collaborations they did with Plantation Rum. Sorry, I'm gonna spill this everywhere. And they took no no shortcuts. In that usually when you finish something in a rum barrel or any, you know, seasoned barrel you, they like wash out the whole barrel first. Bardstown didn't do that. They paid the extra tariffs to keep like a gallon or so of rum leftover in the barrel, Oh wow. When it got shipped over to Kentucky. So you actually really get this like beautiful rum flavor, even though it is. Kentucky Bourbon. Mm-hmm. And so that they finished it in it and it's just absolutely fantastic. They knocked it outta the park.

Tyler: 6:47

tray. Magna feet. Yeah. And this is a signature on this one too.

Kaley: 6:51

There is a signature. I got the master distiller to To, to sign it when I went up there and their distillery is gorgeous. It's huge and it's beautiful and it's green and it's one of the prettiest places I think I've ever been. And then there was also really good booze there, so that was lovely. this is a

Tyler: 7:07

random question and I don't know if this'll make the podcast or not, but if it does, then like process it's made it for as whiskey podcasters for Chris. do you think we would qualify for Camp Puck?

Kaley: 7:22

No. Damn. Unfortunately. Well, I mean, like

Tyler: 7:27

I knew, I knew that answer in general. I figured I knew the answer too, but it was worth, it was worth asking

Kaley: 7:33

Yeah, they definitely try and stick to like bartenders and like hospitality professionals. Yeah. But they do so much cool stuff. Like it's not just camp that is like part of that. They have like, Parent company is called Lush Life. And they do like Portland Cocktail Week and a bunch of other really amazing like bartenders, weekends and stuff. And there's always ways to get involved with that, even if it's not necessarily going to Camp Runamok. Okay. Yeah.

Tyler: 8:00

So for all of you that are listening are part of the hospitality industry and the bartenders can't print a mug.

Kaley: 8:07

Yeah. I cannot sign up. Applications are out right now. Cannot emphasize how amazing it is and. much. I loved it. And how much I learned there,

Chris: 8:17

So as per usual, I gotta give you that quick run back. It's a 10 year old Tennessee bourbon finished for 22 months in the plantation run barrels. Oh,

Kaley: 8:26

it is a Tennessee, yeah, whiskey. See master blenders that, that's like they, because they, this isn't there. Like they did not distill this. whiskey. Yeah. So they were, they're importing and buying it all and they go out and taste it and make sure that they like it and so they can claim it as a Right.

Chris: 8:44

But it should have some orange peel, all spice cinnamon with banana bread and rich caramel. Oh, my favorite is the apple crisp mo and molasses should be on those tasting notes. I get the orange on

Tyler: 8:56

the news at least, so Yeah. Oh yeah, for sure. Let's

Chris: 8:59

cheers it up. Cheers.

Tyler: 9:01

Hmm. That's good. She's spicy. Yeah, definitely spicy

Chris: 9:07

I feel like if I could describe Kayleigh as a drink, that wasn't me.

Kaley: 9:13

I'm honored by that.

Chris: 9:15

Yeah. As we go back into the actual. Joking back and forth. Kaylee is, like we said, the Are you the head bartender? Gm? What is your

Kaley: 9:24

title? The bar manager. Okay. Do you get, do you like that little, like weight? That's so, it's like caught up all in my throat. It's so good.

Chris: 9:32

Mm-hmm. love it. So she's the bar manager a lot. The Starling. Hmm.

Tyler: 9:37

Tyler's all. I like this a lot. good. Yeah. I had to look and see what the, what the label was like. Yeah.

Kaley: 9:44

I'm burning your brain.

Chris: 9:46

Yeah. And she's curated a lot, if not most, like 86% of the drinks on the menu. Yeah.

Kaley: 9:54

I definitely play a significant p part in creating the cocktail menu, and I do rely on my other amazing bartenders to, if they have something they're passionate about and wanna put on the menu, they absolutely can. I never feel like I wanna put that pressure on. Anyone, but yes. A lot of it is me currently. Yeah,

Chris: 10:14

no, I mentioned that because we're hitting a point in year two. Technically our, we're going in year two. Yeah. And we'd love to bring somebody on a recurring role to come back, show us some more whiskey, help us learn some things. Cuz I hear in the, the internet of things out there that people would love to hear and learn more from us on the. Mm-hmm. So we're not gonna get the full story of Kaylee today, We're just, we're just chatting, loving life. Kind of like when we get Kathryn on.

Tyler: 10:42

Yeah. And then we'll also notice too, or I guess you all will notice too, that we're, there's gonna be star, a video series, I guess you could say, with Kaylee in the Starling and. Showing everyone what it's like to create cocktails as Chris and I show you that we are not bartenders So the hashtag you'll notice at the bottom of these things will be hashtag not a bartender with Kaylee, who's 100% a bartender and expert in what she does. So teaching someone who doesn't know what they. Yes, so that'll be fun too, teaching someone who knows nothing about being behind a bar and why each spirit is inside of the cocktail and how to actually create and craft a craft cocktail. Yep.

Chris: 11:32

So she was not lying. This thing is spicy, like. When I think of drinks, this is like something I would, as, I usually come up with ideas. This is something I would drink in the wintertime. Mm-hmm. like sitting at the, at the house in front of a fire that I don't have currently Like, it's just, it warms you up and especially on like cool days. Yeah.

Kaley: 11:55

It's super warm. And I don't know if you noticed, but like on the back end, look for that rum flavor. Mm-hmm. you get like all that nice, like molasses like, and it just coats the whole back of your throat and it's great. I don't know

Tyler: 12:09

what the mash bill on this is, and you might know more than me, but it almost kind of what Chris said, it's kind of spicy, which kind of reminds me of like rye, but I, I know it's not rye heavy cuz it doesn't remind me like rye. But it almost has a good rye finish to it.

Chris: 12:51

It is 84% ri. 8% rye and 8% malted barley

Tyler: 12:56

never would've guessed

Chris: 12:57

that in a million years. Yep. But there's all spice in it, which definitely gives it a

Tyler: 13:02

Sure. So since it is a bourbon, I knew it was gonna be at least 51% corn, but I thought I knew it was gonna be closer to 60, but I never would've guessed it was gonna be 80 some something.

Kaley: 13:14

Yeah. I, that's not unusual. But, I wonder because it is technically juice from Tennessee and I lovingly refer to whiskey as juice. I'm so sorry. That is what I mean when I say that. If they did a charcoal filtering process or if that's playing any part into the outcome of what is in this bottle.

Tyler: 13:37

can you explain what a charcoal

Kaley: 13:39

finishes It's a filtering process that like Jack Daniels or like George Dickel use where a lot of, like, if you've seen it on a bottle that says unfiltered, that means that they don't do any sort of process for it. But it's essentially just filtering through charcoal, which removes any impurities and gives you a different flavor, not. You're not a whiskey expert. Sometimes you don't, you wouldn't even notice something like that apart from like, oh, this tastes mildly different than another bottle. But if you're really looking for it, you can kind of taste sometimes that like smokiness that comes from charcoal or, yeah. Okay. You won't find as many, like, it won't be like as hot maybe, or on, on like the pallet. So, so it's

Chris: 14:20

activated charcoal. Please don't try and use a charcoal grill and then, Filter your

Kaley: 14:27

whiskey. Yeah. No leave. We'll leave that to the professionals. Yeah. Leave that to the distillers

Chris: 14:33

Oh, I'm just, I'm here to joke

Tyler: 14:36

But for real though. But I, so one of our favorite places, or at least my favorite place, is Kill Me Crazy cuz it's right next to my office and my full-time job. And they do have an activated charcoal li. that's there. That's very good. Yeah. But yeah, you don't wanna just put lemonade through your regular

Kaley: 14:54

charcoal. Yeah. Charcoal is not something that you wanna just play around with in any capacity. right? yeah. We'll we'll leave it to those people who know what they're doing. Yes.

Tyler: 15:05

So, since we're trying at the beginning here, what got you interested into the career path that you're in right now?

Kaley: 15:12

Lord. It kind of all just was serendipitous in that I got my first hostessing job in a restaurant when I was 16. Mm-hmm. And then I make a joke often where I just kind of never left a restaurant which I can't really say anymore now that I'm only in a bar But it was kind of like I worked my way up. I started as a host and then I started waitressing. And then as soon as I turned 21, I basically immediately started bartending. And it was something I always had been interested in. I didn't necessarily see myself doing it forever. Mm-hmm. Which I do now. But yeah, I just kind of, and then I got really good at it. I like fell into it and I just kind of never stopped. And then now it's just, it takes up all of my brain,

Tyler: 15:57

I appreciate that. And the reason why I've been trying to get you on for months now. I frequent many bars, often so I'm considered a regular at many Bars. Bars. Chris makes fun of me. Yes. But one of the things I tell all the bartenders at all of the places I frequent when I talk to'em about their career paths and everything like that and what they're doing. So you're like, oh yeah, this is just like a, a stopping point for me, or like this is just a means to an end, and I always make sure I go outta my way to let them know this is a career path. If you enjoy actually spending time with your patrons, if you enjoy the spirits industry, if you enjoy what you're doing, this can be a lucrative career path that you'll have fun with for the rest of your. Easily. Easily. And that's why, that's another reason I wanted to bring you on is because you've done a very good job of making sure everyone that knows stops at the Starling that you love what you do. Yeah. And then even the people that work underneath you and that work on beside you, you feel that energy from them as well too. And even if it is a means to an end for whoever works with you, you feel the energy from them. So that means a lot, and especially as a patron. I don't know about everyone else, but I know for me and Chris, like we tip higher for that So just saying Well, I just

Kaley: 17:19

feel like it definitely gives you a better experience also in just that like you feel like you're in good hands. Mm-hmm. where you're like, these people actually care about the cocktail in front of me, the whiskey that they're pouring. My experience as a whole, cuz it, I don't ever want to like if, if bartending or waitressing or whatever is kind of like, You know, like you're supplementing to where you're gonna go in life. Mm-hmm. that's great. And that's very important. Sure. But there are also people who have made it their careers, which is kind of how my team is currently also. And I think that if you actually care about something and you do wanna give it, you're all just like in anything. You can feel that. Absolutely.

Tyler: 17:56

Yeah. Something else I wanted to touch on too is when I sit down at a bar, like it makes a big difference too when I sit down and like, oh, you have whatever whiskey up there and if they can tell me about it, that means a lot because they took the time and effort to learn about that. Right? And like you can tell me about anything that's up there. Anyone that works at the starlink can tell me. Anything that's up on that bar right now. Yeah. And that's incredible. Cause like, oh hey, I haven't seen that before. Like, what do you know about that? And they can go through and be like, oh yeah, this is this, that, and the other. Right. And that's really cool and especially as like a whiskey lover as Chris and I are. And I think that says a lot about why Chris shows up a lot and while he's considered the, the regular at the Starling, more so than I am

Kaley: 18:48

Yeah, definitely. Yeah. I mean, education is super important to me, and both of y'all know that I will go on like a, a whole tangent about whiskey or cocktails or spirits in general to anyone who will listen. And so that starts with my bar stuff. right? or they're like, okay, we get it. You can stop talking now, But yeah, education is very important. And my staff just exemplifies that every day. So

Chris: 19:15

where did your love for knowledge come from? Does that make sense? Yes.

Kaley: 19:23

I think it just kind of dates back to wanting to be the best at anything that I do. And so anytime I would do anything I wanted to know all about it. So. The most fun thing that I've ever wanted to know about is definitely spirits and cocktails. Not Pokemon, not Pokemon. No, I did, but I did get into Pokemon Go for a long time and I did get very into it. Okay. I was like, I went hard. So again, like just kind of proving my point where I was like, if I'm gonna do something, like I want to really know what I'm doing mm-hmm. And then I just, it helps when you also fall in love with it too. Which is what I did. Bartending,

Chris: 20:02

which makes sense. Sorry. And for those who are too young, the reference was, I want to be the very best. as did retire this year. He will no longer be the lead of the Pokemon series, unfortunately. Wow. Yeah. I was real depressed. Okay. Not actually depressed. I saw You can be depressed. It's okay. I saw somebody the other day post something, they were like, ah, catch'em is not gonna be. I was like, wait, I haven't watched Pokemon in like 20 years, but yet I still care about this fact I was like, yep, that sounds about right. That is the joys of being a millennial, truly. So enjoying life learning things. How did you end up. at the Starling

Kaley: 20:45

I ended up at the Starling because I have known Matt Ray, mm-hmm. who's on the podcast, and Abby, his business partner for a very long time. And I have done events with Abby has her Other, a catering company. Yeah, other business. I was gonna call it a sister business, but it's technically not cuz Matt has no part in, in salt and charm. But that was Abby's exclusively and so she would do like private dinners and ask for to have a cocktail pairing or a bartender at these events. And because I knew Matt that was kind of the link between all of us is that I would come work these events for Abby. And I kept in touch with them when I wasn't living here. And then one day Abby called me and said, Hey, we're gonna open a bar and we want you to come run it. And I said, okay, I'm on my way.

Chris: 21:31

They're like, I'm on my way. Literally. Yeah. I love it. And because you've taken over kind of building up the menu, And this is spoiler alert. We're enjoying life and we're gonna be releasing some fun stuff. Like Tyler said, video wise, what was the first drink you came up with?

Kaley: 21:52

Like ever Or for the Starling? For the Starling

Tyler: 21:56

Both. I wanna know both

Chris: 21:58

so, so we'll go with what, when you curated, came up with a drink off, what was the first one you

Kaley: 22:04

made up? The Starling was the first cocktail that I knew I wanted on my menu. Okay. When Matt and Abby told me the concept that they wanted to open a whiskey and wine bar, cuz Matt loves whiskey and Abby loves wine. I knew my first thought immediately was in New York's hour and playing sort of into that. And so I created the Starling, which originally started as more like a summer seasonal, like spring, summer seasonal cocktail with Elijah Craig Bourbon, a pineapple and honey syrup. Belong for Moth and a Pinot noir float and then transformed into apple cider over the winter se winter season.

Chris: 22:39

Wait, you add an apple cider into it?

Kaley: 22:43

Yeah. Into the one, into the styling that exists right now. Oh

Chris: 22:47

yeah. I haven't tried that yet. You just tried it. There was an apple cider in that. Yeah, it was apple

Kaley: 22:53

cider and

Chris: 22:53

honey re. Sorry. My brain was like, wait, my, I was like, wait, hold up. So going back and like, does it matter what whiskey wine pairing you used to make that I was like, there a reason why you picked Elijah Craig in the Pinot Noir?

Kaley: 23:13

Yes. I wanted to use Elijah Craig, first of all, because. I wanted, I knew I wanted to use something from the Elijah Craig lineup as like a staple there because it's the grandfather of bourbon. Like Elijah Craig has, like everyone knows Elijah Craig. Yes. And has seen in a back bar and then the Pinot Noir. When you're floating wine in a cocktail, you don't want it to be too overpowering, which can often happen with something like a Cabernet or like a mania or something like really big and bold that has a huge body and ton of flavor. So something like a pinot noir is gonna float nicer and give more subtle of a flavor, just viscosity wise, even. Yeah. Just because it is not so texture.

Chris: 23:57

Yeah. Yeah. I would've never known that. That's why I invite you on here. Science

Kaley: 24:01

Baby. Science.

Chris: 24:03

Um, And so then, wait, what was the first drink you actually made? Not for the bar.

Kaley: 24:08

Well, I was gonna tell you about my fir, like my OG pink drink. I have no idea what the first cocktail I ever like. Oh no. I wanna hear about this pink So it actually is because of Abby McGee it was one of the events that we were doing okay. And I made a drink called pink Ambrosia. And it was delicious. It was like pink peppercorn infused tequila. Hmm, delightful. Campari. probably some sort of citrus and aquafaba, which is like a vegan alternative to egg whites. Oh, okay. Made with chickpeas. Yeah. And I think I probably put some soda in there also. Either way it was very vibrantly pink. And I posted on Instagram and I was really proud of the cocktail. It was delicious. And everyone was like, you make a lot of pink drinks, And I never really thought about it, but that was like the one that stemmed it. And I put several variations of it on cocktail menus over the years. But that was the pink drink that started

Chris: 25:02

it all. So will it be making a return for the summer menu? It's,

Kaley: 25:07

it's been in my mind for sure. Yeah.

Chris: 25:10

Because I know you guys, like, typically you update your, your cocktail menu seasonally, right? For at least. That's why I was like, Ooh, I wonder if it's gonna show up for summertime, because that sounds like something you would drink. Like when it's warmer

Kaley: 25:21

outside. Definitely. Yeah. It is for, I mean, pink peppercorn in general always just has such a summer vibe to it cuz it's so citrusy. But yeah, we might, we might have to, to bring that bad boy back. I'm excited. Yeah.

Chris: 25:34

we'll, we'll bring that back when the third level opens.

Kaley: 25:39

Yes, yes. When the rooftop opens, it's, it's gonna be a glorious day. Oh. And we're all just gonna be standing up there like, wow, this is great. This finally happens, hopefully with tequila in our glass or whiskey. I can give you whiskey too, if you'd like

Chris: 25:51

For, and like we mentioned, Kaylee will be back on hopefully as a regular occurrence because she does bring so many insights when we mention herbaceous and talk about different, like random drinks, it is because Kaylee has brought them to my attention and, and is totally just blown my mind with combinations of things. And I will promise you, I will not be having Char Truce on the podcast

Kaley: 26:21

It might. That's not true. Show up. I was gonna say that's not true. No one day not on the podcast. We'll put, we'll put it in a cocktail. We'll make cocktails on the podcast with Char truce in it. I'm gonna make you like it. We're gonna get you there.

Chris: 26:34

You're also trying to think that I'm going to love Yeager and

Kaley: 26:41

don't. That's absolutely gonna happen. No

Chris: 26:45

we're

Kaley: 26:45

okay with that? No. Jager is just like a tomorrow, it's just German tomorrow that sometimes you will put in Red Bull and ruins it for the rest of us.

Chris: 26:54

Correct. Or you take it as a shot. on your birthday, on top of the other six drinks

Kaley: 27:02

you had. That's a you thing, not a Yeager thing.

Chris: 27:08

I'm insane. I, I lo like, it was interesting and I'm like, Ooh, this is, this is fancy, but do I need it in my life? Yes.

Kaley: 27:19

Maybe I should have brought Yager on the podcast

Chris: 27:21

today. I, I would've vehemently argued No. Against that one. so bad. Next time. Okay. I'm down for the next one. Yeah, you

Kaley: 27:33

have a lot to do today, but you know, next time, we'll, we do end the day with it.

Chris: 27:37

So this episode is a short but sweet. Mm-hmm. because we're just introducing you guys to the. Like I said, the Queen of craft cocktails in the cargo district, and I think it's just kind of fun to just, every once in a while throw, want a short one. Yeah. But keep an eye out. Like Tyler said, we will be introducing a video here or there somewhere whenever he gets to edit it because my computer dies every time I try and edit anything every single time. Hate that. Yes. But we will be trying this wild Turkey, Kentucky spirit. Which is a single barrel next time. And I will also be getting Kaylee to explain single barrels. Yes. Because we've had it a few times on here. Yeah, I'm sure. Yeah. At least twice. I'm just looking back at like what we have behind us, Yeah. That's also something we're looking at as like a full video form. Yeah. Also requires Tyler

Kaley: 28:36

Tyler

Chris: 28:38

these ties. So bef before we fully end, where can they find you? Do you want'em to follow you on social

Kaley: 28:44

media? You can follow me on social media. It is like my personal one, so some people are gonna be like, that's a picture of. you're a boyfriend or the cats that you live with, or but that's fine if you wanna do that. My Instagram is, Kaylee likes ping drinks. Okay. Or if you follow the bar I often make features on it. yes. At the Starling Bar. Or I'm always there also. Not always, not on Wednesdays. Very seldomly. On Wednesdays I try and take Wednesdays off, but someone delightful will be there.

Chris: 29:17

You get three days off cuz you guys aren't working Monday or Tuesdays.

Kaley: 29:23

just for right now, we're we're gonna, you know, we're gonna ramp it back up. in the spring season.

Chris: 29:29

I'm gonna, I'm gonna need a, a job application. I, I would love

Kaley: 29:34

three days off also. I was gonna say, I love that you think I take three days off. Like there is so much behind the scenes work that I have to do. I, like, I don't get three days off. Oh yeah. But we're just closed for three days. Okay. That makes,

Chris: 29:45

that makes way more sense. People look at me and they're like, oh, Chris, aren't you working? I'm at home. Yeah. But yet I've still, through, throughout this episode, I've received like six or seven mm-hmm. work messages

Kaley: 29:58

and it never ends. I put my phone on the ground, so I didn't look at it

Chris: 30:01

Well thank you so much for joining us. My pleasure. Thanks for having me. I'm excited for whatever comes this year.

Kaley: 30:07

Yeah. We're gonna do fun stuff, that's for sure.

Chris: 30:10

It'll be fun. Yeah. I'll make sure to be less rigid. Next time we record a, a video for podcast.

Kaley: 30:16

Oh yeah. We'll get you comfy behind the bar. Don't worry. I I can't be, do you remember when you asked for a a, a job application? I can't be,

Chris: 30:23

I can't be four drinks in when I'm behind the bar.

Kaley: 30:28

That's illegal in North Carolina anyway, so like, you know, which is sad

Chris: 30:31

if I cross, I remember going to South Carolina in, in Charleston, like buying the bartender to drink, and I'm like, why can't I do that? I, I feel like y'all would be

Kaley: 30:39

fucked up. Yeah. It's like I, I, it's annoying that we can get in trouble if we do take a shot or something. However, it does keep people in line, which is important. It's like, you know. I don't wanna like out myself and be like, oh yeah, I've been drunk behind a bar before which I have it in North Carolina, to be fair. But it's not as enjoyable to work when you're drunk as it seems like it would be Mm-hmm. you're just kinda like, I actually just kinda wanna sit down and keep drinking. I don't wanna be working anymore.

Chris: 31:14

ipso facto, that is how you get. When you sit down and just

Kaley: 31:19

start making Yeah, I've, I've heard I've heard of this. Yeah, I've heard of that phenomenon,

Chris: 31:24

Oh, I love it. But yes, thank you so much, Kaylee High fives. It's been great. Thanks for coming on and for bringing on this Bardstown plant. Yeah. what is this series

Kaley: 31:34

called? This is their collaboration series. Collaboration series. Bardstown Bourbon Company is their collaboration with Plantation Rum. And Bardstown is actually coming out with their own whiskey releasing this year at some point. I think it already has in Kentucky. We're waiting on it to get allocated and all that fun stuff that comes with being in a control state. But I have had the opportunity to try. Own whiskey that they have made in house and have waited to age six years. And it is fabulous and I would love to get my hands on it and bring it and have you guys try it with me. Oh, I'm totally trying it. Yeah,

Chris: 32:04

absolutely. I'm also, so yes, everybody, thank you for listening to the episode. Keep an eye out for all the fun, interesting things we'll be adding onto the season, and if you ever want to buy me a drink, there is a really nice owl at the Starling that you can just be like, Hey, put that on my tab and let Chris have it next time he comes in.

Kaley: 32:26

I actually need someone to do that for you so you can stop talking about it. please.

Chris: 32:32

Please. It's, I think it's, the buildup is what makes it so much better. Yeah, a hundred percent. That's what she said. Cheers.