Welcome into another edition of Bourbon South.

Chase Porn, I'm Steve Thomason here with you today, Branchwater Bourbon House here in Oxford

as we have a pretty cool special episode today.

Obviously, we're bourbon guys. We're going to talk a ton of bourbon, but hey, we'd like all spirits. And in saying that, we love Wonderbird as well. Time Alexander joining us from Wonderbird here in Lafayette County. We'll call it Oxford. We recall it. So if you're watching the video, you're catching this live, if not podcast form. Get that all the places that you get your podcast. We appreciate you so far as the listens have been great. Feedback's been great. Keep bringing feedback. Follow us on social media. We're going to have more of that available. And a contest coming soon as well. So a lot of stuff coming for you here at Bourbon South, but really just appreciate you in so many

different ways to this point.

This is one more episode and our trying bourbons, trying different alcohols, and seeing

what you like and what we like in the process as well.

So today, Tom, thanks for being with us and bring in some samples as well as some good

conversation today. Thanks for having me. I'm really happy to be here. So big, big fans of Wonderbird for a long time. We'll kind of go through the, through the course of the show, we'll talk about your different spirits, talk about things that are available and where they are. You've got some pretty cool stuff, though, here with us today. I guess give people a quick rundown of, especially for the people not watching the video. What's in front of us?

And what did you bring along for the ride today? Yeah, I'll be happy to talk about it.

I knew we're talking about Bourbon, Bourbon South. So I wanted to bring a selection that

fit into that context. It just so happens that we do a lot of fun barrel projects, mostly with bourbon, used

bourbon barrels.

I brought one, I guess, that's got a double-oaked bourbon situation tie in there with blends

and a peerless barrel.

That one's the longest one we've ever aged for almost 500 days.

So it's got a lot of character from those barrels.

I'm excited for us to get to try that.

We always kind of talk, it's half jokingly.

We get a lot of people coming into the tasting room that from this

part of the world, you get a lot of burger drinkers and not a lot of kind of hardcore gin drinkers.

We sort of look at these barrel projects in a way as an on-ramp to get people interested in gin,

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