Welcome in another episode of Bourbon South, Chase Parm, Steve Thomason.

Today, joining us, my good friend, Leslie Walkington.

You have heard her before on MPW Digital and on the network, Velvet Ditch Coffee, here in Oxford. We're going to do something a little different today. Obviously a bourbon podcast, Bourbon South, but it's bourbon, it's coffee. New tastings for both of them. Leslie and I have talked about tastings and the similarities, the differences. Steve's already got his cup poured. The bourbon is very close to him over here.

He's hanging out close to the bourbon. So we're going to go coffee. We're going to go bourbon. We're going to go coffee. Bourbon talk about the differences in pallets and notes. And kind of test those out for you guys today. This is a really good episode that if you're listening in podcast form, go to the video. You'll have to see a lot more stuff. if you were to see some of the things that we're doing.

So we're going to make it enjoyable from a podcast standpoint, but always a little better in video when we're tasting and trying and checking out some of these different things here. So Leslie, thanks for the time today. Really appreciate you. Joining me again. Thanks for inviting me. Yeah, joining us again. I guess first, and we're going to get into the tastings and whatnot, but for people who I'd love for you just turn this off, go listen to that one, get the background and come back. But for anyone who's not going to do that, has been a little lazy about it. Why coffee? Why Velvet Ditch? How did you sort of get into this? Well, I'm a coffee addict. I love my

coffee and I do love my bourbon. There's two good things right here. Two very good things.

So yeah, my brother introduced me to a specialty coffee many, many years ago, a coffee from California.

And so I started drinking that coffee and I could not find anything

that I liked as well here in the South and so I decided I'm gonna learn to roast

and find some really good beans and then I'll share it with family and friends

and it kind of turned into a larger venture so two years ago I started velvet

ditch coffee to share this wonderful coffee that I think is as special as our small town.

What was your first single origin coffee?

Where did it start?

How many do you have available now at this point?

At this point, I have seven different offerings in my family, and I have more on the shelf that I just haven't released yet.

Okay.

And I have some special ones coming up.

I have my bourbon beans right now seasoning. Well, they're Guatemalan beans that I season in

my Blanton's bourbon barrels. So that one, hopefully we'll talk about in about a month when

it's ready to debut. But probably my first coffee that I ever had that was single origin was

from Guatemala and so that continues to be my favorite single origin coffee

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