babyÖ±²¥app

Stefani H 0:07
Welcome to another episode of Creative Distillation. Your hosts Jeff and Brad from the University of babyÖ±²¥app Boulder's Leeds School of Business, discuss entrepreneurship research while enjoying fine craft beverages. This time on Creative Distillation, Brad and Jeff conduct field research at , a truly authentic British Public House, located in Broomfield, babyÖ±²¥app, with a delicious menu of handmade pub delicacies, a full selection of beer and over 300 whiskies. The Burns is the spot for your fish and chips, Fuller's ESB and 15 year feta, Karen fix. Brad and Jeff are hosted by the burns co founder, Johnny od who walks them through the pubs direct UK lineage. Its history and success in Broomfield and the quality tasting of some quality spirits. Enjoy and cheers!

Jonathan Odde  1:12  
Welcome to Creative distillation wherever it is still entrepreneurship research into actionable insights. I'm your host, Jeff York, research director for the Deming Center for Entrepreneurship at the LEED School of Business at the University of babyÖ±²¥app Boulder, joined by my co host who doesn't have to say all that No,

Brad  1:27  
I don't think this is Brad Warner and Jeff, it's great to see you. You know I'm an entrepreneur. And we are sitting in I know it, Brad, we are we are sitting at a really cool place today.

Jonathan Odde  1:38  
We our producer Joel turned us on to this place. And he as he rightfully pointed out feel not just a small amount of shame for not having been here before and and bread really thinks he should have been here because he's from Chicago. How does that work, Brad?

Brad  1:55  
It's not that I'm from Chicago. It's that the whiskey list is incredible.

Jonathan Odde  1:58  
Oh, okay. I thought it had some connection. Like you said you were from late. Well, I'm I'm from London mate. And I've never been to I was a really bad British accent. Anyway, we are at the burns pub, which is located right across the east entrance to the Rocky Mountain Regional Airport, which used to be the Jeffco airport over in lovely Broomfield, babyÖ±²¥app. So I'm really branching out Brad leaving the city of Boulder confines today. I actually

Brad  2:23  
other than California, this may be our first venture

Jonathan Odde  2:28  
to places like California. You know, we've never gotten to Denver. I

Brad  2:34  
don't know, since I've been to Denver since I moved here. You haven't been to Denver since you moved here. And maybe

Jonathan Odde  2:39  
once or twice. There's some great breweries in Denver, but we'll go there at some point. But today we're at the burns pub where you find the burns bob.com Amazing place and we have a special guest. Yeah, we

Brad  2:49  
have Jonathan Odde. Jonathan, Welcome to Creative distillation. Tell us about the burns pop.

Jonathan Odde  2:56  
Well, it's a family owned, and operated very much operated with my sister and I who who run it. It's my father and my sister and myself. who own it. My father is retired living in Jamaica, mostly Nice. Occasionally person comes by and says hello. But that's Yeah, sounds like the gig. He's got the better part of the deal. We love doing it though. So, and I I'm actually the founder and my sister kind of the general manager and I'm the general manager for the for the pub. Okay, so

Brad  3:34  
how long is the first pub? Ben here?

Jonathan Odde  3:36  
August 3 2011 was opening day so just over 12 years now, but it really feels old school. Well, the property has been here for a while. So the it's it's part of the hilltop in which we also own and then the hilltop in has been here since 1984 used to be called the Broomfield guesthouse and we purchased it that back in my parents actually did back in 2002 and started the burns pub in 2011. But so it's actually a little bit of a Bavarian style building but we you know, we've kind of retrofitted

Brad  4:17  
the seats but also maybe country English

Jonathan Odde  4:21  
Yeah, was the vibe I was getting country English. Yeah, scene. So you guys spend a lot of time in the UK like what influenced like our interest in this

my mum specifically, but she passed away about six years ago, but she was the inspiration for it. And growing up there. We spent a lot of time there as kids and spent a lot of times in pubs. We actually in my my relatives in the UK, lived in a very small town and they frequented pubs quite a bit and so we we didn't see a single one And that really was authentic in the Denver area. So, and not and not to mention the other. The other thing was I wanted a place to showcase our love of our my love of whiskey, but also my love of my family's food, my mother's cooking and my aunt's cooking and the cooking that I grew up with because the reputation for UK food is not exactly stellar is so

like the epicenter of food culture,

they're doing very well. Yeah.

That's what I'm told by people who wouldn't know. Yeah, well, you

have a lot of gastropubs that are food forward as well. Yeah,

I love the UK. My grandmother was British. She was a war bride. Obviously love whiskey, and this place is just it's warming my heart.

Brad  5:49  
I love the UK to ice. Yeah, you're there in college, and it was frickin Great. Yeah. I

Jonathan Odde  5:54  
don't know if I mentioned my mother. The connection to the UK is actually my mother was born in Northampton. Raised in Oxford. Her mother was Welsh. Her father was Irish. And the name actually comes from my father's side, which was my grandmother, who was Scottish. The burns name is actually her her maiden name, but it's not named after Robert Burns, which a lot of people write the first easy assumption, right? Yeah, exactly. So

Brad  6:24  
I don't think love of whiskey actually truly describes you though. It's not a love of whiskey if you have 600 whiskies close to Yeah, yeah, that's

Jonathan Odde  6:36  
that's, we, we might have the most whiskey per square foot. Because we're it's actually behind this tiny bar. And there's something

where we got to do the photo for this. For sure.

Brad  6:53  
I knew that there was a deep heritage though, when you call your mom Mom. Yeah.

Jonathan Odde  6:58  
She's always she's always mom. Yeah.

Brad  7:00  
Okay, well, let's have a drink. Let's see what you brought out. And let's talk about three interesting whiskies. Yeah,

Jonathan Odde  7:05  
well, I got some whiskies that I thought were representative of kind of what we do here at the pub. So the first one is laws, right? And we have done a lot of bourbon single cask selection. And now the array, we do a lot of single casks, we select casks from distilleries all over the country. So let's actually

Brad  7:27  
describe to our listeners what a single Cask is and how it works.

Jonathan Odde  7:31  
So essentially, you select a cask from their warehouse, and say I want that cask and you taste several casks. And you say, I want that cask and they bottle it, put it into bottles, put it into cases, and you purchase it, you know, the whole, the whole lot of them, and then you keep the barrel. Awesome. And then you actually can brand the label. And you you get your get your name on the label because it's our selection. And that was, so I've done many, many, many of these. This one in particular, we like laws a lot. In fact, we do a lot of selections from local distilleries. We like to support local as much as we possibly can. babyÖ±²¥app has a fantastic distillery scene since Wall Street hands basically starting the Micro Distillery movement here in the in the United States. And so you have fantastic distilleries here or you know Alister over at Boulder spirits

this episode doesn't end up like that one. You can be highly rated

Brad  8:47  
I'm looking at bottles of whiskey no water no food.

Jonathan Odde  8:52  
Kitchens actually mentioned that the kitchen looks amazing. Like Scotch egg I saw all sorts of pup foods that like I haven't seen anywhere around here. So yeah, the food looks I wish I wish it was shepherds really good

Brad  9:05  
shepherd style pie. Come on. This is awesome. Yeah. Mash some really

Jonathan Odde  9:09  
great stuff to like corned beef poutine that's really cool. Yeah.

Corned beef. Poutine is a big seller for us. Certainly our best selling appetizer it's an appetizer a lot of people order it as Where's laws? Laws is in Denver kind of South

Yeah, laws is laws is actually a very well known. distillery here in babyÖ±²¥app. And yeah, they've won lots of awards and yeah, great whiskies.

Brad  9:46  
So Jonathan, take us through the tasting of Cheers, guys. Yeah, cheers and why you actually selected this barrel?

Jonathan Odde  9:54  
Well, this barrel to me. It had lots of character It's going to be going into cocktails, it's going to be going into, you know, and it will be set neat. So you don't want something that's lighter. So I picked something that was quite bold, has a lot of spice character right up front, you get a bit of that spice, almost slightly delay note, and it's just just a beautiful whiskey and you want to whiskey that's going to be going into a cocktail to stand up to the cocktail. You don't want it to disappear. A lot of people, you know, if you drink vodka, maybe you do want it to disappear. But if you don't, if you're a whiskey drinker, you want your cocktails tonight.

That's fantastic. Yes,

but a caramel. Good. Good. Glad you enjoy it. Yeah, that's a that's a bit of caramel and it's got that spicy finish. It's just a little peppery. Just a beautiful whiskey. And that's, I would say pretty typical of rise to have that spicy character, but I just thought this had a little bit more a little bit more gonna change. I

Brad  11:00  
think this is enough to drink without being an

Jonathan Odde  11:03  
absolutely, yeah, that's. Well, it has to be both right. Yeah.

From a from a pub owner. You have to do both. Yeah, exactly as a whiskey

Brad  11:13  
fan, but I'm just I'm just thankful for Jonathan because the last time I saw you, Jeff, we were drinking pumpkin beer. Oh. Finally upgrade. Yeah,

Jonathan Odde  11:20  
we will tis the season.

John, so we've gone like that's interesting. We've gone like from Brad's least favorite beverage like my most favorite.

Glad to be glad to be representing your most favorite. Here you go. Yeah.

I do. Just adding a few drops?

I do. Yeah, I typically do. Especially if I'm tasting something for the first time like you are. This is not my first time tasting this, obviously. But I do tend to add a bit of water to to a whiskey to help open it up a little bit. Sure.

Brad  11:53  
So how much whiskey is in a cask, usually

Jonathan Odde  11:57  
bright around 32 cases of six.

Brad  12:00  
So you won't sell this though. You'll just sell it at the bar. Or you could I buy a bottle of this. We

Jonathan Odde  12:06  
can Yeah, we can sell a bottle of you. Yeah, we don't do a lot of that. Let me let me let me rephrase that. No, come here and drink it. Yeah.

Brad  12:16  
So just so our listeners know if they want to try some interesting whiskies that they can't get at a Hazel's or their local shop can come here to try some really unique things. So I 100% Highly recommend whiskey lovers come to the burns pub, the selection is amazing.

Jonathan Odde  12:36  
We also have a single cask bourbon from new riff right now as well. We riff is making a lot a lot of waves and that's a cask strength, new riff bourbon as well. So we got to reschedule our

meetings for the rest of the day. Well, I got a lot of once we had the water it tastes very different. I got like, Yeah, but black licorice.

Absolutely. I'm getting a kind of some kind of herbal notes. Me and the nose is awesome. Yeah. Yeah. And it's got a beautiful nose to it. It's got a little bit of floral illness, some some caramel and I get I even get a little bit of molasses. Just a beautiful, beautiful little whiskey. I like that one quite a bit.

It's hard bringing creative distillation to you folks out there. If you're a if you're listening to this help us out, go ahead and hit five star review. Because you heard about whiskey you're not gonna hear about anywhere else and

Brad  13:27  
go to the birds pub folks. This I didn't know this existed, actually seeing a lot more

of each other. Okay.

Joel texted me because we were talking about the episode, he just goes, you're gonna love this place. And you said trust me. And

Jonathan Odde  13:44  
Joel knows this stuff.

Brad  13:45  
So So Jonathan, though you have approximately 600 Different whiskies. You selected three for us today, what was the process of saying, hey, out of the 600. I'm going to bring these down for these fellas. Well, for

Jonathan Odde  13:56  
different reasons, actually. This first one is obviously because this is one of our single barrel picks and it's a local, we like to support local. The other ones for different reasons, the Springbank here, which is going to be our next one. This is actually my personal favorite distillery. It is the bar standard for craft distilleries worldwide. Its icon, absolute icon distillery, you know, people think of single malt scotch and they think think of the McKellen's and Glenn limits and whatever. And that's all well and good. But people who really know whiskey This is the distillery that they they respect the most. It's a distillery that's been around awhile, actually. 1828 but legally, it was it was it was an illicit distillery before that, but they've have always had the very highest quality, the only distillery in Scotland that does 100% of their own everything from the floor malting to the bottling of the whiskey and house, which is as high As craft as it gets, and when I say craft, it's not hyperbolic marketing, it's, you know, it's the real thing. And so they they do the everything from the floor malting with the bottling without a single computer in the whole process. It's a it's hand handcrafted as it gets. If you go to Scotland and visit one distillery in your whole life, this is the one to visit. It's literally a working, working museum. And it's absolutely fascinating. It's just beautiful whiskey.

What region of Scotland is it?

This is from the Campbellton region. And this is a not so well known region, because there's only three distilleries there. Two of them are owned by the Mitchell family, which is who owns Springbank. And now, there's something that just recently occurred, it's no longer you was until literally just last month, the oldest family owned distillery in Scotland. Headley right, the owner had no heirs, and he passed away last last month. And you could literally write a book on this distillery and you wouldn't be at a loss for words you actually could write. So he passed away and gave the handed the distillery over to the town of Campbellton. He's as he's as he's as Bay Packers. Right? Exactly. Very, very similar concept. He actually. So what Campbellton in case you don't know is a town of well, in the Victorian era was a town of about 2000, people had about 34 Plus distilleries in Wow. So do the math on that very, very high distillery per capita. But nowadays, it's a little bit more than 2000 people. But still, he was was very proud of his town, and, you know, like to support local, to the degree that he went out of his way to make sure that whatever he did was creating jobs for the local people of Campbellton. Hence, why they still to this day, do everything from the floor malting to the bottling in house, they don't send any of that off, even though it's more cost effective. They keep it in house because he wants to support the local community. And that's, you know, the ethos that I think most, if not all, independent, businesses should kind of, you know, support each other support local community, and absolutely, yeah. So when he passed away, he didn't want it going to the hands of big corporations, and he made sure of it. So it's, you know, in a trust, and you know, he's not going anywhere. Can you buy a liquor store? No. So here's the thing about spring bank, and this is something that's relatively recent, the demand for spring bank has grown so, so much that it's very difficult to find, we're one of the few places in the Denver area that you can still find it, there's a couple places and in Denver that you can get it, but we actually get a lot of, you know, we have a very good relationship with both the distributor and the distillery. And so we get a lot of it, and you just can't find them, they get snatched up as soon as you

Brad  18:15  
get on the highway to get it as to go to the distillery or

Jonathan Odde  18:19  
pay an exorbitant price on the aftermarket. It's one of those so like when people talk about allocated whiskies, like pappy, Van Winkle, and all of that stuff that those types of whiskies those are artificially allocated, okay, they create the demand themselves by limiting the amount that they produce, they could easily produce enough for everybody but they don't. This is a distillery that simply by the way, have they they are a tiny distillery and can only produce so much every year. They can't keep up with the demand anymore. So so it's a very sought after whiskey, it's a beautiful whiskey, they do everything from unpeated to heavily peated and, and they have all sorts of variations within and just really know what they're doing. So I chose that one as my as a as the second whiskey for today. Let's give that one if you want to pour yourself one. There you go. Yeah.

Be careful with that.

So this one in particular that we're having is a 12 year old cask strength. This is part of their core whiskies and it is absolutely beautiful. It's lightly peated so it's not it's not super smoky, but it is it does have a bit of smoke to it

arburg I'm looking at the post over there like yeah,

it's not Yeah, it's not it's not the sample. Yeah, that's the that's the little bit a little bit more on the PD side, but this one is about 60% sherry cask matured and about 40% X bourbon

the room It's not, not refer aggressive very

Brad  20:05  
smokiness though right away. Yeah.

Jonathan Odde  20:07  
But it's mild. It's not no no like a punch, you know, kind of smokiness that I actually like.

Well, and that's and that's I think one of the things that people like about Springbank specifically and other distilleries that do a lighter style peated single malt like bran Romac and you know a couple of others, where it has that hint of smoke, but it's not overpowering the other elements. It's really good. I feel like just lighting

Brad  20:34  
the place on fire putting my feet up and just a nice yeah,

Jonathan Odde  20:38  
this is what he's trying to get to the research discussion. Brad's just like now bringing me some more that spring begs me and it's, that's really good.

Now's a great mouthfeel that very viscous and just coats the mouth smooth is a

word that keeps coming to mind for me for this. I know that's not very good descriptor. But it is,

you know, when you when you think about peated whiskies and scotches and stuff like that, smooth is not a word that people come that comes to people's mind, but it is something that you can sit there and sip on and, and have, you know, not not feel like it's obtrusive in any way. But it's just just absolutely. normally

Brad  21:21  
not a fan of very smoky. But this is balance. Yeah, right. So the balance here is great. So you get those overpowering smoking ones for me. It's like no, thanks. It could go into barbecue sauce.

Jonathan Odde  21:36  
arburg is a bit much about like Talisker. I mean

Oscars the light lighter, yeah, that's, that's a little bit less more

towards this spectrum. I would say. I love this. Yes, it's good. So next CD podcast, roadtrip, Scotland, Campbellton. Scotland. Yeah.

That would be great. That would be a thumbs up. And it is a fascinating town in general. You know, you go you go there. And it's just, you know, the air just kind of

wears itself north. Like it was

on the near the end of the entire peninsula, on the western side of Scotland. So basically, you know, Glasgow, you head up and then back down from Scotland out here. Yeah, actually, I've got one upstairs. I'll show you later. But yeah, the entire peninsula is an interesting one in Campbellton. In general, if you're music fans, it's it was since the 1960s. Paul McCartney has a farm there, just right outside of Campbellton. And, incidentally, some of the barley that Springbank gets is from Paul McCartney's farm. But the song The Long and Winding Road was a song that he wrote on his way back from you know, you'd gotten into a fight with the rest of the Beatles and was driving down the entire peninsula down the and that a wrote the long and winding road down that. Linda McCartney's Memorial Gardens is in Campbellton. Yeah, so but it is a very interesting little town. Considering the size of it. You've got a lot of history there for sure.

Brad  23:19  
These are fabulous. Yeah. Are you looking up just looking up Campbellton

Jonathan Odde  23:22  
because I just I'm trying

it's really not near anything.

Yeah, that's how the middle of nowhere I know what you're talking about. Yeah.

invergarry up there. Yeah, you know, which is a tiny little place to write in itself, but it's probably the closest you got a great castle there and very right, right. But yeah, so this you know, Springbank has been my favorite distillery for a long time. And this is kind of, you know, just when I you know, I'm talking about the community and everything like that local community and everything. Their ethos is kind of ours. Yes. It was very similar to kindred in way

do you guys like lease out this this basement area around it's just beautiful. Do you like lease this out for events and stuff? Because

we have no been known to

Brad  24:08  
Yeah, atomic center might have new venture launch next time

Jonathan Odde  24:11  
this is actually one of my it's probably my favorite room in the whole place like this room it's it's a love it or hate it room. Some people don't like coming down here because they think they're being put into the basement but I actually much prefer this this is I'd like to put into the basement.

So as you're sorting whiskies like this, and

it's very common, and you know, as you sure you know, you go to the UK, their basement parts of the pubs all really

rickety stairs

are staircase, unfortunately, is not rickety. Yeah.

It's probably a good thing in the grand scheme of things. It'd be cool if it was truly creaky and kind of felt like it might give out any minute. There's usually like a stone wall and men smacking me you We pay Yeah, we still gotta get back over to the UK sometime.

Brad  25:03  
I totally agree. We

Jonathan Odde  25:04  
were supposed to go and we just couldn't make it we had we actually had people inviting us and we just couldn't. No, I've

Brad  25:08  
never been to Scotland. Have you ever been to Scotland? Nope. Denver or Scotland? No. Well,

Jonathan Odde  25:13  
okay, so if there's a one.

Brad  25:17  
I'm totally with you. We got to do a Scotland. That would be amazing.

Jonathan Odde  25:20  
Going every year now. So I am judging a whiskey competition and Glasgow. So

Brad  25:27  
that would be a great place

Jonathan Odde  25:29  
to go to the whiskey competition. That would be quite a podcast. So when is this show this will be extremely relevant and clear episodes. Be really precise on the research.

late April is I think when they're the it's it starts next year, went out there, preliminarily, this past year, and I go there pretty regularly anyway. So this is just all the more reason to go. It's called the world whiskey challenge. And it's actually very unique. I judge whiskey competitions and spirits competitions. But this one I've never seen before. The concept is that they're they hold one in Glasgow, and they hold one in Tokyo a few weeks later, a couple weeks later, and then another one in New York. And each one is so the one in Glasgow is obviously European whiskies. Sure. Yeah, exactly. And then the one in Tokyo is going to be more of the Asian market whiskies and then here in the States, the Bourbons and American single malt, which we'll be getting to very shortly here. And then I think, at the New York one, which is the last one, they're going to be having a Best of Show for the whole the whole thing and you know, the best of best of each events are going to be getting together and then there'll be judging a winner for the whole year.

Brad  26:53  
Life is very interesting. Travel is tough as a whiskey. Yeah, My life sucks.

Jonathan Odde  26:59  
Yeah, being comparatively.

My life's great. So what do we have here, Jonathan?

So I guess you could say that this is definitely something that the Burns is kind of moving towards and that is, recently they have officially defined a single malt American whiskey American single malt whiskies and this is we're gonna go back to the beginning here because this is a McCarthy's and McCarthy's is the original American single malt and this is made at Clear Creek distillery in Portland Oregon. I actually years and years ago, I was there and tasting the distillate right off the off of the Stell now this one, sorry, but you're probably not going to love this one because it's heavily peated but it is it is heavily peated and they specifically wanted to do a Scottish style single malt whiskey here in the United States, but with an American twist, so they don't age in ex bourbon casks. They age in for instance, they age in fresh oak and I believe they actually are aging in quarter casks as well as initially This one however, is a six year old that has finished and Oloroso sherry cask so and this is an absolutely beautiful whiskey but it is a big smoky it's not it's not as smoky as on our dagger Laphroaig or something like that, but it is it's definitely has that PD element to it. Love it. Yeah, that's kind of smelling it. Yeah. It's kind of a wonderful aroma to it. Yeah, so

that smells good. But now well, can you share a little bit that

Yeah, and that's the thing about you know, you want that those those no matter what the Sharia is going to influence at

the front end Do you have the Sherry For sure I do anyway, yeah. Yeah, it's good. That's my favorite. No offense to other whiskies but that's just what I like.

Yeah, that's just a simply fantastic whiskey and so you know, right now unfortunately, Jim Beam is trying to put a you know, they passed the law but they haven't actually set the law into effect yet on American single malt. Jim Beam is trying to say no, you know, the laws aren't good enough American single malt have to be aged in fresh charred oak it's just so why would they even

I mean, how does this even affect their market at all? I have no like there's nobody is going to buy a handle a Jim Beam as in you know, I might get that McCarthy's a sherry instead, right. You get this gallon of Jim Beam. Before the football game. Well,

they're doing decision they're trying to do American single character as well, because you know, this is the next takes

market, you know, gotta keep taking that's entrepreneurship podcast as people get big, they just I don't know what happens. Yeah.

But you know, and the thing is these places like Westland, and we're actually right here, Boulder spirits was, was really pushing the the American single malt movement, you know, part of that group of distilleries nationwide that were pushing American single malt to be an actual category. But, you know, why restrict it to short American hope when you can, when you can have so much more variety and so much more complexity and champions a

lot of pressure?

Really, what it boils down to is, hey, I know the answer. That's what it sounds like to resources.

Brad  30:58  
Sujatha can you find McCarthy's at your local liquor store? Is that something special

Jonathan Odde  31:02  
on you're starting to see it a bit more? Okay, this one's actually was was one that was really tricky to find for quite a while, but you're starting to see it a bit more. So you know, probably larger liquor stores, you know, Argonauts and stuff like that your Apple Jack, that type of thing, I would think definitely would carry McCarthy's some version of it. I don't know if they're going to carry this one. I will say they have two releases that just recently came out a PX finish an Oloroso finished px, meaning Pedro Ximenez sherry casks and Oloroso sherry casks finished, and they're both phenomenal, but the standard McCarthys is excellent as well. So it's really, really good whiskies. Yeah. And you're, you know, like I mentioned, and not, you know, American single malts. This is a kind of an outlier, because it's it's heavily peated American single malt, typically or not, but, you know, maybe a little bit of Pete, I know, Boulder spirits, has dabbled with it. Westland has dabbled with a little bit of peat as well. But you're seeing some really innovative and that's one of the things about American single malt and the American spirit in general is that we're very innovative. And we like to, you know, you give us some rules, we'll try and bend them. America.

Exactly. You show us a pumpkin beer. As Brad found out much to his joy. But I mean, this is a different level of innovation. It's much, much less gimmicky, I guess, I would say it's more about like developing a flavor of love America. I mean, I'm not I mean, I'm a huge fan of American brewing. Don't get me wrong, but like, sometimes people just get a little over enthused about some of the experiments. Yeah, I think the banana raspberry sour milkshake. I had that point. I was like, okay, even I'm out on this. Every time I drink this, Jonathan, I want to say like, Oh, my God, that's like, Oh, stop saying it. Because it's you like, well, this is

Brad  33:08  
pretty penny. But the flavor is amazing, really.

Jonathan Odde  33:12  
And I started

going back from the mics as we drink more whiskey.

Chair, yes, yes. So this this one, you know, I would, I would say it's maybe just a tad more PD than the Springbank. But you know, just knowing how to extract the most flavor from the casks and everything like that, rather than, you know, you don't want to just cover it all up with smoke and creosote, and whatever. But this is a great complexity, and yet still has that. Isla ask, kind of, you know, character to it.

You know, this was he's making me wish it was Friday.

Brad  34:00  
It's Friday. It's

Jonathan Odde  34:02  
true. Yeah. Every every day is Friday for bread.

Brad  34:05  
So actually, this reminds me of a story. The last time I was in London, I went to a store that specializes in all types of whiskies. And I walk in the door and it's 930 in the morning. There's this Scottish guy there. That's a six, six and all muscle, and he's like, Hey, laddie, come on in and, you know, like three shots later at 930 I think I bought six or seven bottles. Yeah, sure. But the guy is doing it all day. Right? I mean, I don't understand how many how many glasses of whiskey is a normal day for you Jonathan?

Jonathan Odde  34:41  
I you know, I don't drink every day. I drink occasionally. But you know, yeah, I can. Well, I mean, obviously I do it professionally for a living. I will say that I've got one of those rare, say rare, but I don't know how common it is but I Don't get addicted to alcohol. So yeah, I just appreciate it. And I love it. And I enjoy it. And I love a great whiskey and I can sit down and I can, I can drink a lot. And the next day I won't have any or, you know, several days. Doesn't doesn't really affect me in that way. But I do. I do appreciate a great whiskey and I don't I do want to encourage people not to over and

Brad  35:26  
so for all of you young entrepreneurs. When you hear do things that you love, and you're good at, you might want to stay away though from opening up a whiskey.

Jonathan Odde  35:37  
Yes, you definitely.

But if you have that kind of, you know, metabolism or whatever it is, but yeah, it definitely could be something that whiskey if you're passionate about it, right.

Brad  35:51  
Yeah, I mean in there's so there's different expressions, and each three of these bottles, which is really an artistry as well. So the

Jonathan Odde  35:57  
complexity is McCarthy's like is really every time I sip it so I get the sherry on the front end. And then I get like kind of the woody kind of cast flavor. Chocolate. Yeah, okay. Yeah, there's that too. Yep. I mean, I gotta try it again.

Brad  36:10  
I think it my buddy had McCarthy who was one of my business partners, and one of my oldest friends.

Jonathan Odde  36:14  
Oh, yeah, definitely. Yeah. Not Dead chocolate.

Brad  36:21  
That's awesome. I'm actually imagining that sitting here right with us.

Jonathan Odde  36:26  
We sit here too much longer. You might be seeing him. I don't know. Jonathan, this is amazing. Thank you so much for the gift of this tasting. This is possible. Yeah. And, you know, so burns, burn the burns pub, you gotta get out here, the burns pub.com Check it out. If you're anywhere nearby if you happen to be in Denver, which apparently exists. Brad's not sure. This is a very short drives also a very short drive from Boulder if you're just gonna be in the area, and you will go see a place it as 600 whiskies I think Brad and I are gonna be back here. This

Brad  36:58  
is this is insane and insane in a great way. Amazing. Plus, you have someone like Jonathan behind the bar, who can talk you through all of your tastes. We

Jonathan Odde  37:07  
have really cool. We actually have another gentleman by the name of Jasper, who's certified whiskey Somalia. We have of course, Ron Nadal who, who Joel knows, and, and he's just one of the greatest people you'll ever meet. And he is here from time to time as well. And he loves to talk whiskey. We do whiskey tastings every month, and whiskey dinners. So, okay, so keep an eye on our Facebook page a few because that's where we announced those Facebook and Instagram. And so those are a lot of fun. So yeah.

Brad  37:44  
Awesome. Well, Jonathan, thank you for joining us today. This is great and you're outstanding host. I've learned a lot.

Jonathan Odde  37:49  
I've learned a ton. I've learned about whiskies I can't buy come here. That's great. You got to come to the burns pub. I mean, I guess there's a few other plays. I don't know where they are. But I'm gonna go find this McCarthy's for sure because I've got a d&d player and he brings the best whiskey. See Brad, you would like Dungeons and Dragons. Whiskey would like the whiskey part. This guy plays he always brings great whiskey and now I can go get McCarthy's somewhere and try to one up and below because he keeps bringing all these amazing whiskies I've never heard of. So this is the creative distillation podcast. We'll be coming back to you from bourbons pub, our next episode. We're gonna do an old school new guest. Straight paper. No Chaser. We got it. So we're gonna just be talking about recent paper drinking some more whiskey maybe. And I enjoying this whiskey a great deal. This is so good. I just I really truly like, oh, man, I was just really making me wish it was Friday. It's very relaxing. It is. It's just almost too relaxing for me. Perfect. Okay, well, great. So Brad's happy. That's good. I'm Jeff York, research director at the Deming Center for Entrepreneurship. I

Brad  38:58  
am Brad Warner. It is great to be with you, Jeff. It's great to be with you, Jonathan. Thank you. And we'll talk to y'all soon. Yeah,

Jonathan Odde  39:04  
thanks again. And one last plug. Hit that subscribe button. We actually would like you to subscribe if you have feedback, write to us at CD podcast@colorado.edu. Thanks a lot. We appreciate John.

Thank you.

I'll see you next time.

Stefani H 39:19
We hope you enjoyed this episode of Creative Distillation recorded on location at in Broomfield, babyÖ±²¥app. Learn more at . We'd love to hear your feedback and ideas. Email us at CDpodcast@colorado.edu. And please be sure to subscribe to Creative distillation wherever you get your podcasts. The Creative Distillation podcast is made possible by the Deming Center for Entrepreneurship at the University of babyÖ±²¥app Boulder's Leeds School of Business. For more information, please visit deming.colorado.edu. That's D-E-M-ING and click the Creative Distillation link. Creative Distillation is produced by Joel Davis at Analog Digital Arts. Our theme music is "Whiskey Before Breakfast" performed by your humble host, Brad and Jeff. Thanks for listening. We'll see you back here for another episode of Creative Distillation.