This will release sometime between March and August is when it'll be released.

So it depends on how bad I suck and whether or not you want to hurry it out there or take your time. If you're listening to this show, you have a passion for bourbon.

But has that passion ever drove you so much to say,

I want to run and manage my own liquor store?

Well, our guest today, he took that leap.

Luke Castle makes his return to the show,

but not to talk about being a

bourbon enthusiast, but to talk about his new endeavor, taking ownership of ace spirits.

It's a retail shop in Minnesota, who you may have heard about it from a prior guest

when we talked about moving volume with shipping. Luke puts it out there for all of us wanting

to learn more about the business, and answers a lot of the questions many of us want to know as bourbon consumers,

such as how do you deal with distributors, how can you get more barrel picks,

what do you do about allocated bottles? And with those allocated bottles,

how do you figure out and determine who's your best customer? Well, enjoy this week's episode. And now here's Fred Minnick

with Above the Char. I'm Fred Minnick, and this is Above the Char. This week's idea comes from

longtime listener Christian Madsen, who by the way has had his above the char read before, with the question,

why do more distilleries not use smaller barrels? Since smaller barrels have more surface contact

with the juice, wouldn't it age quicker? Well, well, well, Christian, you have stepped yourself

right in the front center of tradition.

Small barrels, while used in the 1800s, for sure, small barrels have always been used in

American whiskey, but it's not been to extract flavor necessarily. It's been more for transport.

The 53-gallon, or in some cases, 55-gallon barrel, to extract flavor necessarily. It's been more for transport.

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