Goose: Good morning how’re you doing.
Julie: Hi good morning you must be Goose I’m Julie
Goose: I’m Goose.
Julie: You’re Goose, I’m Julie.
Goose: We’re proud of heavy and here is your tour passes and we will take you out on tour and shows you where we make the finest whisky in the world.
You know right here is where make our charcoal and what the charcoal was made out of is hard sugar maple and the people around here you know catch it, brings it in here to us and we buy it and we buy it by the cord which is a four by four by eight metal
Julie: Full cord versus a face cord.
Goose: That’s right and we got our own sawmill right here it sounds and we’ll cut it up and stack it out here you know that you see it here and then we burn it here, have this two big hoods right here and you know this right here kind of filters the smoke out there.
And we’ll burn for stacks at a time here and you know you could count and see here—see how we’ve got tilted toward the middle.
Julie: Yeah.
Goose: The reason why we do that is that we’ll get it started burning right in the middle of these four stacks and that’s the way it will burn to the outside, and what’s going to happen here when it falls is this going to fall right into a pot of hot coals and what we’ll going to be doing is put is put these hot coals out before it does turn into ashes on it. You know what they put it out with is with water.
Julie: Just some water.
Goose: I tell you what I'm going to do for you here in a minute now and put the toast here to the end of the tour, I’m going to show you some charcoal and you will be able to see the whisky going down into it.
Julie: Oh yes.
Goose: And that’s what we’re going us this smell, 140 proof
Julie: Well that will be a—
Goose: So if your head is stopped up your sound, we’re going to get it up with you.
Julie: This is it, this is the—
Goose: This is it now. This is anything to—you know how we get to start it burning here, shake the burning stop and this is good. Take the 140 proof whisky and spray on this.
Julie: No.
Goose: Yes.
Julie: You’re pulling my leg on now.
Goose: You’re sure doing that.
Julie: Really.
Goose: They give them 50 gallons a week to burn it all up here and so that burn it all up and they got to drink it on Friday evenings. So this is the spot of proof, but they do take whisky to get it started.
Julie: A little bit of great fire started.
Goose: Yes it is there. You think you can't burn up here in open air, you know it will have a smoke smell to it but it don’t and it has no taste to that. They said the reason why the sugar maple makes such a good filter, it has no acid.
Julie: So strictly just the charcoal.
Goose: Yes it is.
Julie: No residue.
Goose: It’s a good purifier right now and right here is what the—you thought I was kidding you here. Put your hand out now and smell that now.
Julie: Oh yeah.
Goose: Now, they got a whole can of—and there I saw it.
Julie: Who sprayed that down?
Goose: That’s how they get started there.
Julie: That’s a—well it works right.
Goose: And it works on it now. This smells good.
Julie: You have a bit around here and to taste.
Goose: I think we’re going to run out.
Julie: So we’re we off to next then?
Goose: I tell you what, we’re going to go down here and we then we go up to this cave spring and we’re going to show you what we get the good water in.
Julie: That sounds fabulous.
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