Welcome to On the Bench. I'm your host for this episode, Brendan Sinoon. I'm joined by Chris Ney. I don't know why I always introduced myself, Chris.

I feel like it's kind of a verbal crutch at this point.

People generally know who we are.

Creature of habit.

Creature comforts.

Great beer.

If anyone wants to sponsor us who does beer, we also do whiskey.

Speaking of which, before we get into what is a pretty important episode of On the Bench,

a shout out to our sponsor, Chattanooga Whiskey, crushing it in the craft distillery game,

a new line, a new introduction to a, in addition to their line, maybe.

Sorry, Chattanooga Whiskey.

I'm usually apologizing to Colin, but their rye whiskey, which I've

spoken very highly about. I'm not usually a huge rye fan, but this one I find to be exquisite.

They're now doing a single barrel offering of their rye. As it's going to be the same kind of

mash bill as their standard rye where you get four different grains, three different mals.

Like no one's having that much detail in your standard rye. It's usually two or three grains. They're going all out,

because that's what Chattanooga whiskey does. But the difference is that it's being single barrel

picked and quality selected, and it's not just, yeah, it's just going to be a little bit more

nuanced than the original one. So be on the lookout for that. It'll be in Florida,

be in Georgia throughout the southeast.

But anything Chattanooga Whiskey does is really,

really good.

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