Buzzard’s Roost

Mark Smith

April 28, 2025

Podcast

Buzzard’s Roost

Mark Smith

April 28, 2025

Podcast Transcription

Dan:	Episode 248 of the Library Pubcast we record at 90th & Fort in Omaha. By the way, Omaha, well, Midwest weather seems to be a little schizophrenic lately. Freezing cold on Friday, tolerable on Saturday, freezing cold and raining on Sunday.
Matt:	It was fucking stupid yesterday.
Dan:	Tolerable. Well, you were out golfing.
Chris:	Yeah, if you like golfing.
Matt:	It wasn’t bad for the first few holes.
Chris:	It was beautiful inside, guys.
Dan:	I sat outside watching it the whole time going, “They really didn’t go.”
Matt:	Yeah, four of us did.
Dan:	“They really didn’t go.” And then spent the next six hours as people were like, “Is my sleeve dry yet?”
Matt:	Yeah.
Dan:	“No? Okay. I’m staying longer. Get another beer.”
Matt:	Yeah. Yeah. We were soaked.
Chris:	Hail, too, right? I heard baseball-sized hail.
Matt:	Not tomorrow. That was Thursday night.
Dan:	That was Thursday,
Chris:	Thursday night. Yeah. It was dodged my house, so I was pretty happy about that.
Dan:	We watched the storm go right to the north of us at the racetrack while we were getting ready to practice for the race season, which there’s a lot of fans sitting there like, “Do we need to shelter?” I’m no Facebook meteorologist, but I think we’re fine.
Dan:	All right. As usual, Dan, Chris, Matt, we’re all here and we’ve got Ryan from Buzzard’s Roost joining us, a new bourbon that is brought into the Omaha market, and the three of us have had a little bit, and then this opportunity came up where Ryan was in the market the same day we happened to be recording. So we’re like, “Yep, Ryan’s got to come on the podcast. Let’s ruin his reputation.”
Matt:	Let’s see if we can wreck another company.
Chris:	Whatever’s left it, yeah.
Dan:	Welcome, Ryan.
Ryan:	Yes, thank you. Thrilled to be here with you guys and excited to share our whiskies with the folks here in Nebraska, and I think they’re going to fall in love with them. We’re a growing brand, small brand out of Louisville. We’re closing in on 30 states now, so we’re still in growth mode. And every time we share our whiskies with people, they do, they fall in love with them, and we’ve got a lot to tell about the brand. A lot of exciting stuff going on.
Dan:	Awesome. We always start off talking about our weekends, so what’d you do this weekend? Anything fun with the family?
Ryan:	No, I did a big tasting event. We kicked off Derby Week. Kentucky Derby’s coming up.
Chris:	That’s right. I heard you right there.
Ryan:	First Saturday in May. So I worked with one of our local retailers. They do 10 Days of Distillers, so our co-founder, master blender, Jason and I went and did a tasting event there on Saturday, which was great.
Matt:	Sounds fun.
Ryan:	Yeah, we had a good time.
Dan:	Yeah, I heard you did a lot of fun things in the last couple of weeks. You went to Masters?
Ryan:	Yes, I went to Masters.
Matt:	Wow.
Ryan:	I got to tell you, that was…
Dan:	Was that Sunday?
Matt:	Jerk.
Dan:	Did you go Sunday or were you there the whole time?
Ryan:	Nope, we were there Thursday and Friday.
Dan:	Nice.
Ryan:	My wife works for Yum! Brands, KFC, Taco Bell, and she got tickets to a private home and Berkman’s Place at the club, and we had a bucket list experience.
Dan:	Wow. Nice.
Ryan:	Yeah.
Dan:	Very cool.
Matt:	That’s pretty awesome.
Ryan:	One thing to walk in and see Augusta, but it’s a whole nother thing to experience something that you never would again.
Chris:	That’s awesome.
Ryan:	I wish I’d been there Sunday. That was a hell of a match, too.
Chris:	Right. Oh, man.
Ryan:	That was awesome.
Chris:	Oh, man. Being able to see that crowd.
Matt:	I had to leave. I didn’t get to see the extra holes.
Ryan:	Yeah, it was cool. It was a great finish.
Matt:	Personal problem.
Chris:	It’s the way that that tournament always needs to end.
Ryan:	I know.
Chris:	Always
Ryan:	It was perfect. And the weather, 68 and sunny all four days there, was just dreamy, so it was great.
Chris:	Right.
Dan:	Cool.
Chris:	Dan, what did you do this weekend?
Dan:	Oh my God, you guys, is anybody notice I’m a big race fan?
Matt:	No.
Dan:	I do enjoy racing.
Matt:	I’ve never heard you talk about cars at all.
Chris:	Go around left-hand turns?
Dan:	Guys, they went around so great this weekend.
Matt:	In circles?
Dan:	Yes.
Matt:	Well, ovals.
Dan:	Some of them forgot to turn and slammed into the wall. One of them actually ramped the wall and almost flipped over, but was really, really smart and gassed it up and spun the tires and stopped the car from flipping over and landed on all fours.
Matt:	He’s a professional driver.
Chris:	So here’s my question for you as a NASCAR announcer: what’s the fine line between being excited about a crash and being like, “Oh, shoot, that guy could be hurt?”
Matt:	He might be dead.
Chris:	“Oh, that car goes into the side. Oh, man, I hope he gets out of that.”
Matt:	Oh, shit. Oh, shit.
Dan:	I think the best way to answer that is I’ve had to learn from my experience of when the car actually rolls, and multiple rolls, you get real serious real quick and shut the hell up.
Chris:	Sure, yeah.
Matt:	So when it’s closer to like a Ricky Bobby crash?
Dan:	Yes. Or…
Chris:	I just like… I’m sorry, right when you said that, I’m sorry, I didn’t mean to interrupt. But him running down naked, like, in is underwear.
Matt:	In his underwear. “Help me, Tom Cruise, Oprah Winfrey.”
Dan:	To give you guys maybe a more national recognizable example, I probably would’ve been talking the entire time during Dale Sr’s crash. That didn’t look bad.
Chris:	Which didn’t look bad.
Matt:	No. I mean, anytime you hit a wall head on at, like, what is it? 180?
Dan:	210
Matt:	That’s how fast?
Dan:	At that time, 205 ish.
Ryan:	But that was a concrete wall. There was no foam barriers.
Dan:	At the time, no, no safer barriers.
Matt:	No stack of tires, no buckets with water.
Dan:	Right, it was head on, well, edge on into concrete.
Matt:	Which, I mean, he hit it hard enough that one of his eyes came out of his socket.
Dan:	That’s what they say.
Ryan:	Wow.
Dan:	That’s what they say.
Matt:	That’s a hard hit.
Dan:	That is. Yeah. NASCAR has never released the official G-forces on that wreck.
Matt:	I probably wouldn’t, either.
Dan:	Because they would be like, “Uh, NFL, what?”
Matt:	Yeah, right. Here’s your puppy helmet.
Dan:	They’ll routinely release the G-forces on wrecks, but that one they won’t.
Matt:	Oh, it doesn’t surprise
Dan:	And I don’t know why. We talked about this on my other podcast. Like, why not? If that number is like 200 G-forces…
Chris:	It was like 200 Gs, man.
Dan:	He died regardless of what the number was. So was it an outrageous number? Or was it a number that he… I don’t know. So that never released that number. They’ve released the G-forces on other wrecks that have seemed to be far worse. The driver was able to walk away with maybe a slight concussion.
Matt:	HANS device.
Dan:	A little pukey and dizzy. But yeah. HANS devices. Yeah.
Matt:	That happens to me most Sundays.
Dan:	So on Saturday when the driver did what he did, the fact that he was still on all fours, I felt pretty comfortable. On Friday, there was another guy that all of a sudden, everybody in the booth… You could hear the booth gasp, and I looked over into turn four, and there was a guy laying up on his side, and it was a guy who every year…
Chris:	By guy you mean car?
Dan:	Yes, the car.
Chris:	The car was up on its side.
Matt:	But the guy was in it.
Chris:	You said on all fours.
Dan:	It sounded like, “He was going around 200 miles, he’s taking out his window. What?”
Matt:	I know, what kind of weird shit’s going on at the track?
Dan:	He was involved in a really bad accident last year, so as soon as I saw his car and the fact that his car was over on its side, I was like, “We’re going to take this very serious.” And then the Four Corners Fire and Safety Team came out, and they started putting up tarps, which they only do that if there is severe damage to the body,
Matt:	To the person’s body.
Dan:	Yes. Thank you for clarifying these things I’m meaning to say.
Matt:	Because cars have bodies, too.
Dan:	They do. So they started to roll that out and then that’s when I was like, “Shit.”
Matt:	Well, crap.
Dan:	Because usually, they’ll only do that when there’s a real possibility he’s dead.
Matt:	Well, and you do small tracks. So you know all these people, which that’s what would freak me out, is it’s like, “Oh, fuck, John just crashed.”
Chris:	“Is he all right?”
Matt:	It’s not like, “It’s the number 17 car.” No, “That’s my buddy John that I talked to last week in the pits.” You know?
Dan:	Yeah. I sponsor two cars, and before I started sponsoring, one of them, who’s also a friend of mine, has been in life flighted and ICU, a year’s worth of recovery, like hard accidents. Another one that I sponsor is a really good friend of mine. I’ve had to watch him several times just keep flipping. And you literally do in those moments when you’re watching your friend flip ass over elbow, you’re just praying for it to stop.
Matt:	I was trying to picture that in my head.
Ryan:	It seems like it goes on for like, five minutes, too, yeah.
Dan:	It does. And you know every time that it hits the front bumper or the rear bumper, that’s when the real damage is done to the body, so absolutely.
Matt:	To the person’s body.
Dan:	Thank you.
Matt:	Yeah, we’re trying to clarify.
Ryan:	And when they bring the tent out on the track at the Kentucky Derby, that’s not a good thing, either. Their horse is either leaving in a…
Matt:	They bring the tent out and you just hear one gunshot.
Dan:	Well, that was easy.
Matt:	At the Derby.
Dan:	Yeah. So we got to race Thursday, Friday, Saturday. It was some amazing racing. I think that’s some of the best two days of racing I’ve seen in a long time.
Ryan:	Oh, wow. What track is this?
Dan:	Eagle Raceway.
Ryan:	Okay.
Dan:	We’re about 20 minutes east of Lincoln on a little highway. It’s just a little bullring track. I mean, there’s a lot of stars that have aligned to make it what it is, a lot of it being the owner just kind of being kooky and doing some fun stuff.
Matt:	Kooky.
Dan:	But also being a really good promoter. But there was one race that the finish, it was the last race on Friday night, and the two guys went back and forth lap after lap, and the finish was 29 thousandths of a second.
Matt:	Damn, that’s close.
Dan:	But the guy won $1000. There was a great races on Saturday, so it was just an awesome weekend, and then I had to experience Sunday night what I had been dreading for a year and a half.
Chris:	IHOP? IHOP?
Dan:	No. Well, that was technically Sunday morning. Yes.
Matt:	Saw it on his Facebook.
Dan:	We had to go to IHOP Sunday after the races.
Chris:	Busted.
Dan:	But I’m a big Last of Us fan. Played both video games. The second game was really difficult and I knew what was coming on Sunday night with episode two, and it happened, and midway through the episode, Sarah’s like, “Can we just stop? I can’t handle this.” It is so fucking good.
Matt:	That’s a TV show, right?
Dan:	It is.
Chris:	And you got to get the… I got to watch it.
Dan:	Do you want me to tell you about it?
Chris:	No, no, no. I got to watch it.
Dan:	It’s not secret of what happens if you’ve played the game or if you’ve lived in social media at all.
Matt:	I haven’t done any of it.
Ryan:	No, I haven’t, either.
Dan:	This game, there’s so many people that want to bash it because it’s a video game. But I was thinking about it this morning as I was driving around. It’s a TV show that has playable action. That’s what the first game was. That’s what the second game is. The cut scenes, the video scenes, the acting, the directing. They do live capture on it. It’s all real stuff, and they are really fucking good [inaudible 00:10:34].
Chris:	The game will make you tear up, for sure. 100% will make you tear up. If you don’t, you’re just kind of…
Matt:	You know what I just in my head?
Ryan:	And what’s the premise of the game?
Matt:	“My, my, my.” That’s what just went in my head, was Mark’s voice going, “My, my, my.”
Chris:	It’s called The Last of Us, so it’s like a post-apocalyptic, zombie, viral. That’s the best way that I can describe it.
Dan:	Yeah, and the first level where they take it another level is it’s not a Walking Dead or another zombie game. They take real life science that could actually happen. So there’s a Cordyceps virus out there that is in real life that attacks bugs, ants, and caterpillars, and it doesn’t kill the body. The ant body.
Matt:	The ant body, not the car.
Dan:	It takes over their brain and then it begins working to grow and survive, a lot like a regular virus does. So does a fungus.
Matt:	This is a real thing.
Dan:	It is a real thing.
Ryan:	It’s like an I Am Legend kind of thing almost?
Dan:	Well, except, again, the Cordyceps virus is real. The break is that it hasn’t moved into the human body yet because the human body sits at a temperature that it can’t survive at. Our basic temperature, 98 degrees, would kill it, does kill it.
Chris:	Basically, they’re saying that it could happen if the world temperature rises, which it is.
Ryan:	Interesting.
Matt:	What I find out is that we have people that study ants and find out that they have earwigs.
Dan:	Earwigs?
Matt:	Yeah, they have that goes in their brain.
Dan:	Oh, yeah. Cordyceps.
Matt:	Sure, earwigs like in Star Trek.
Chris:	Like in Star Trek, yeah.
Dan:	There’s growths on the outside. There’s a really cool YouTube video that I was going to pull up after this and watch it, but it’s Nat Geo talking about the Cordyceps virus in real life.
Matt:	I bet that guy’s got an English accent.
Dan:	Of course. It’s not like the bug just kind of walks into the hive acting weird. Like, it actually has growths on it.
Ryan:	Oh, wow.
Matt:	Oh, so he looks like the guy from Green Lantern.
Dan:	Yeah. Well, kind of Hellboy, maybe. I don’t know. I don’t know. Anyways.
Matt:	Cut off horns?
Dan:	If you get a chance, Ryan, you get some downtime, watch The Last of Us season one on HBO.
Chris:	It’s pretty good.
Dan:	In the beginning… Season two just came out, released last Sunday. I watched episode two. It’s brutal, heartbreaking. You get all these emotions that you would hope out of a good TV show.
Ryan:	Yeah. Cool.
Matt:	Good story.
Dan:	Matt?
Chris:	Yeah, Matt. You golfed yesterday in the rain.
Matt:	It was pretty uneventful weekend. Friday night, worked. Saturday, didn’t really do a whole lot. I was probably in bed by 11:00, 11:30. Sunday, got up and golfed in the monsoon. That was stupid.
Chris:	Yeah.
Matt:	Came up to the bar, drink some coffee and bourbon cream. And then I went and did my Easter stuff.
Chris:	Nobody’s getting better when it’s golf. At our skill level, nobody is having fun or getting…
Ryan:	Especially yesterday.
Matt:	We still laughed a lot. We still had fun, the four of us, because it’s a fun group. It was Hannah, Walker, Danny Whaley and me. So it was a fun group. But yeah, we would laugh for a little bit and then we’d bitch about being wet, and then we’d laugh for a little bit and then we’d bitch about being wet.
Ryan:	Right. The whole time you were out there, start to finish,
Matt:	Which we originally were going to do a full 18, and yeah, we got to about seven and we’re all standing on the green and I’ve got my umbrella out and everyone’s like, “Yeah, no, fuck this.”
Ryan:	It’s no fun.
Dan:	No.
Matt:	Let’s get our nine hole rain check and go drink at the bar.
Dan:	My question, and I asked it to you yesterday, is: did you have a puddle in your pocket?
Matt:	I really didn’t.
Dan:	Okay.
Matt:	I didn’t. I didn’t have a puddle or a monster bomb.
Dan:	There’s an episode about, I don’t know, probably 100 episodes ago?
Matt:	At least.
Dan:	Funniest thing. Evan, who is one of the great regulars at the pub, said he came in one day and he’s standing there and he goes, “I don’t want to say that it was wet out there.”
Matt:	“It wasn’t raining.”
Dan:	“But I think I got a puddle in my pocket.”
Matt:	I said, “Missy.”
Ryan:	That’s a way to describe it.
Matt:	“Missy, there’s a puddle in my pocket. Dan, I’ll take a Monster Bomb and a Bud Light.”
Dan:	Yep. So anyways, Matt, golf. Can you guys gain anything? Like Chris was saying, with the conditions yesterday,
Matt:	Gain anything? Maybe like a cold.
Dan:	Right?
Matt:	I learned nothing yesterday. I learned nothing about myself. I learned nothing about the people I was golfing with. I learned that if I wake up and Mike Hergert has canceled his round of golf, that I’m probably going to follow suit and go back to bed. Because Mike will walk in the rain, like the light drizzly stuff. No, this other stuff. He was like, “No.” And it was like 46 degrees or some shit when we teed off.
Ryan:	Oh, yeah, it was terrible. That’s the hard part. Yeah.
Chris:	Super cold.
Matt:	For six holes, we were the only ones on the course.
Chris:	Surprise, surprise. No way.
Matt:	Lot of spinning the golf clubs and cookies.
Chris:	The person working the frigging desk is like, “Are you guys serious? You serious?”
Ryan:	We’ll make money on Sunday, believe it or not.
Matt:	Yeah. Like, $200 off of our four dumb asses.
Ryan:	We probably did more damage to the course than they… You know?
Matt:	I would hope so.
Chris:	What did I do?
Matt:	I don’t know.
Chris:	Friday, we had a buddy that we worked with that I’m going to bring down the podcast, Down Just a Tad, who passed away, lost his battle with cancer, beat cancer, but then it came back, and Ben is just one of the most awesomest dudes you could ever podcast,
Matt:	It just blows my mind. He used to come in here all the time. Really good guy.
Dan:	I don’t know. Does it suck worse that he beat it and was in remission and doing great and then it just fucking came back?
Ryan:	That’s got to mess with you, yeah.
Chris:	So we had a little bit of a get-together for work for that, and that was good. Saturday was gorgeous out and I didn’t do anything.
Matt:	You should have golfed on Saturday.
Chris:	You should have. Jen and how we went to Grandma and Grandpa’s because they had to watch another kid, and so I just hung out, man. I didn’t do…
Ryan:	Those are good. You got to do that every now and then.
Matt:	Those are some of the best weekends.
Ryan:	Absolutely.
Chris:	I did grill that night. Grilled a bunch of steaks and potatoes.
Matt:	So you were home by yourself for the majority of Saturday. What time did you actually put pants on? Like regular pants, not sweat pants.
Dan:	He says “pants.”
Chris:	I didn’t get out of my pants until 5:00 PM.
Matt:	Yeah, it was a beautiful day.
Chris:	Yeah, it was great.
Dan:	I love it that you’re a grown ass man and just called them your PJ pants.
Matt:	My PJ pants.
Chris:	My PJ pants.
Matt:	My flannels.
Dan:	That’s a guy with children, for sure. Yeah,
Matt:	Definitely. They’re footies.
Ryan:	5:00. That’s pretty good.
Dan:	They’re footies and they have dragon toesies.
Matt:	Little flap on the butt.
Chris:	Yep.
Ryan:	Only took them off because he was sweating profusely, had to get out of them. Yep.
Chris:	Sunday was Easter and it was Jesus all day.
Matt:	Oh, man. He’s risen. He’s risen.
Ryan:	And salt. Lots of salt.
Chris:	Yep. Yep. Lots of salt. So much salt. So much ham. It’s the best.
Matt:	What made the decision of ham on Easter and Turkey on Thanksgiving?
Chris:	Because the Christians were like, and this is obviously not true, but I’m going to pretend it’s true. The Christians were like, “We’ll eat your pigs.” And the Muslims are like, “Nope.”
Matt:	We don’t want any other religion to celebrate this day.
Dan:	And by the way, pig is amazing.
Matt:	It’s delightful.
Dan:	I don’t know why anybody would eat it. All parts of it.
Matt:	I dig on the swine. Rooter to the tooter.
Dan:	If I one meat the rest of my life, it would be ham. I could just eat ham all day long.
Ryan:	Yeah, I could dig on that, for sure.
Chris:	I like ham.
Dan:	It’s just so good.
Matt:	Should we drink some whiskey?
Dan:	Ready to drink whiskey?
Matt:	I guess.
Ryan:	Let’s do it.
Matt:	Well, my, my, my.
Chris:	My, my, my. It’s time. So we’re going to do all the expressions of Buzzard’s Roost, and Ryan’s going to talk a little bit about them.

Buzzard’s Roost – Bottled in Bond

Dan:	Fantastic. Ryan, where are we starting?
Ryan:	I think we’ll start with our Bottled and Bond. This is our newest product. We launched that back in the fall. That is high wheat mash bill. 45% of the mash is wheat, which, one, is unusual for us, we don’t use wheat and anything else, and then that’s a pretty high wheat content on its own.
Dan:	Yeah, it is.
Ryan:	So 100 proof, follows all the Bottled and Bond regulations, and has been a runaway success. People love it.
Matt:	Cheers.
Ryan:	It’s been a big hit and we’re thrilled with it.
Chris:	And these are all char number one barrels?

Buzzard’s Roost – Char #1

Ryan:	These are all char number one barrels, except this guy here, the Toasted, we’ll talk about. So if we want to dive into that char one.
Chris:	Yeah, I do.
Ryan:	Chris, you’d asked about that.
Chris:	Yeah.
Ryan:	That’s really important to our brand. And so what we’ve found, everything we make is double oaked, so we’re very transparent about what we do. We source our whiskey, but we take it out of its original barrel and we put it into custom barrels that we have made specifically for us by our cooperage, Independent Stave Company, the world’s largest cooperage, and they make 17 different barrels for us based on the time and temperature of the toasting. So every double barrel that we use is toasted. Only some are then charred. And I’ll talk about the char.
	There’s a lot to talk about there, but it basically creates a spice rack for us. Those barrels, when you toast wood, you’re basically injuring it, bringing all the sugars to the surface, so we don’t want to take a char four and burn all those sugars back that we just work so hard to get to the surface, because where all the flavor and color come from. So very light char, just enough carbon to do its job with filtration and kind of filtering out the bad stuff in the whiskey. But what that does is allow the whiskey to get to that red layer, that flavor layer, much quicker and more often. So we’re pulling so many more extractives out of that red layer of the barrel by just using a char one.
	That’s kind of the differentiator for us, and we find that up to a year and three months pulls just about as much flavor out of that barrel as you can get.
Chris:	How did they come to the decision to use that char one? Was there other ideas? And this is just like, “Hey, let’s just…”
Matt:	Yeah, it definitely had to be more than a flip of a coin.
Ryan:	Yeah. No, no, it’s intentional. So Independent Stave has been doing 20, 30 years worth of research on barrels because bourbon, historically, going back 200 years, those barrels that they were raging the whiskey in either contained milk or fish oil or nails or coal. They were shipping containers.
Chris:	I didn’t even think of that.
Matt:	Fish oil.
Ryan:	Yeah. That was the way to transport goods back in the day. So they would empty out that original barrel, sometimes scrape the inside, but then do that char to sanitize the barrel and get all that shit out, those other flavors out of there. So they knew that putting the whiskey in that barrel produced great whiskey, but they never really understood what was going on in there. So Independent Stave’s kind of delved into that over the past 20, 30 years, and now they’ve figured out the what, not just the why. What’s going on in that barrel.
Matt:	Kind of the science behind it.
Ryan:	The science behind it, yeah.
Matt:	All right.
Dan:	Can I ask real quick…
Ryan:	Yeah.
Dan:	On a char one, how long is the barrel on the fire?
Ryan:	Good question. So charring…
Chris:	15 seconds.
Ryan:	So I’ll start with toasting. Toasting, anywhere 45 to 60 minutes. It’s indirect heat, so it’s either infrared or…
Matt:	It’s like making toast.
Dan:	Oh, because I’ve always seen it, they put the barrel without a top and a bottom on it, and then the flames come out.
Ryan:	That’s the char.
Matt:	That’s charring.
Ryan:	And that takes 15 to 45 seconds.
Chris:	Char one.
Ryan:	Yes, char one.
Matt:	Yeah. Depending on your level.
Ryan:	Well, no, char one up to char four. Char four is about 60 seconds on that flame, and it’s done.
Dan:	It’s real quick. It’s like making toast.
Ryan:	Oh, yeah.
Dan:	All of a sudden, you’re like, “A little longer. Shit, it’s burnt.”
Ryan:	It’s done. That’s a very violent process.
Dan:	Dammit.
Ryan:	If you’ve never been to a cooperage, it’s one of those things you’re like, “Holy shit, that’s how it goes down.”
Matt:	I’ve seen videos.
Chris:	Yeah, I’ve only seen videos.
Matt:	And it’s kind of intense.
Ryan:	It is intense.
Matt:	Because they hit it with this…
Chris:	Yeah. It’s like a rocket engine coming out of the top.
Matt:	Like a big gas flame.
Ryan:	And then when they cut the flame off and roll it, it’s still burning as it rolls down the line until it just kind of extinguishes.
Matt:	That’s just kind of cool.
Ryan:	Yeah. But the char fouring also splinters the wood, so it makes it kind like an alligator skin. And that kind of creates little alleys for the whiskey to seep through.
Matt:	Little pockets.
Ryan:	Little pockets to get in there.
Matt:	Pockets.
Ryan:	Yeah. So that toasting is 45 to 60 minutes, and depending on that temperature and that time, it’ll produce vanilla, it’ll produce cloves, it’ll produce smoke, it’ll produce bacon, it’ll produce all sorts of different flavors.
Matt:	Bacon?
Ryan:	Yeah, I’ve had some bacon barrels before.
Matt:	I would drink the shit out of some bacon whiskey.
Chris:	I would, too.
Ryan:	Not bacon flavored, but just the hint of that smoke.
Dan:	Savoriness.
Ryan:	Yeah, savoriness.
Matt:	I would drink the hell out of something like that.
Ryan:	That was good. It was a good one.
Chris:	So char one, yeah.
Ryan:	Yeah, char one. We see that as the future for whiskey because it takes a lot less time to pull those flavors out and you’re still doing everything traditionally. So it’s still a 53 gallon new charred white oak barrel. We don’t pressurize the warehouse. We don’t temperature control it. It’s all traditional aging. It’s just that thinner layer and that more robust red layer, the flavor just gets yanked out of the barrel.
Chris:	Industry average is char three, right?
Ryan:	Three and four.
Chris:	Three and four. So I was talking to Matt when we first were tasting these. I don’t know that I’ve ever had a char one. There can’t be too many.
Ryan:	There aren’t.
Chris:	There can’t be.
Ryan:	There aren’t. At least there aren’t that talk about it. There’s not many out there.
Chris:	Why wouldn’t you talk about that?
Ryan:	I know.
Chris:	It’s such a different… it’s different cooking.
Ryan:	It is, yeah.
Chris:	You know? It’s like…
Chris:	It’s different cooking.
Ryan:	It is.
Chris:	It’s completely different. Anyway, it’s frying versus baking. It’s just a completely different method. It’s wild. It’s wild.
Ryan:	It’s a totally different approach. The larger legacy brands … All of us have them to thank for all of this whiskey because they paved the way, but they can’t really pivot and change their styles and formulas to that because they’ve done it for so many years, and it’s a consistency thing. We’re being small and craft and flexible and mobile. We can do this kind of stuff, and it’s really paying off. The proof is in the pudding, so to speak. When you guys taste these, I think you’ll appreciate the richness, the viscosity, just the smoothness of-
Matt:	Well, and it’s very different. Getting more sugars, it gives you just a nice change in flavor.
Chris:	It’s fantastic.
Dan:	By the way, I always love when you guys come to town and talk to us about this stuff. Did you say a technique is to pressurize the rickhouse?
Ryan:	Some places will do that. If you see little five-gallon barrels, they’ll put them under pressure-
Dan:	Really?
Ryan:	… and temperature control to accelerate the aging.
Chris:	All right. That’s what I would guess.
Dan:	God, I always love these little … You had no idea the techniques they were using because they don’t talk about them because they don’t want the secrets to get out.
Ryan:	Kentucky is unique, and that’s why bourbon comes from Kentucky. I was explaining to somebody it’s kind of like the 45th Parallel with wine. You’ve got burgundy and Oregon fall on that same kind of parallel, and Kentucky’s just the perfect culmination of four seasons. You’ve got the weather cycles. You’ve got the iron-rich, mineral-rich water that’s there under the limestone copper that we have in Kentucky. And it just makes great whiskey. Not to say whiskey can’t be made other places, but Kentucky … That’s why it all just kind of started there. It was because everything was just kind of the perfect storm. And you need that hot heat cycle and the cold winter cycle to get that whiskey to [inaudible 00:26:14]-
Matt:	You need the extremes. That’s why I think Texas whiskey is kind of boring because they-
Ryan:	They just have [inaudible 00:26:19]-
Matt:	… don’t have those extremes. It’s either hot, or it’s chilly.
Ryan:	Right. I don’t know. Sometimes in Kentucky, we were talking about the weather earlier, the whole thinking get kind of turned on its head, so you get hot, cold, hot, cold more often throughout the year or [inaudible 00:26:34]-
Matt:	Welcome to Nebraska.
Ryan:	Same kind of weather patterns.
Dan:	We could have aged some really good whiskey the last couple of days.
Matt:	We probably could have.
Dan:	Been a roller coaster.
Ryan:	You could have.
Matt:	Thank you.
Dan:	Bottled in bond.
Ryan:	That was the bottled in bond. It was fantastic.
Chris:	I think these are all just solid … Everything across the board. If I had these four on my back bar, people would be … Well, first of all, just because you guys are new, “What are those? They’re classy.” And then I would pour it to them, and then I would tell them how much the bottles were, and they’d be like, “Excuse me, what?” Because they’re not … It’s totally affordable when it’s in the grocery store-
Matt:	And that’s the kicker.
Chris:	A bottled in bond?
Matt:	Is it’s good whiskey for a good price. You guys aren’t going to throw a bottle at us that’s $150 and go, “It’s good. Drink it.”
Ryan:	No.
Matt:	Because who does that? You know who does that? Heaven Hill. Buffalo Trace.
Chris:	What other bottled in bonds you know that you can get in store for $65.99? Probably-
Ryan:	Somewhere around there.
Chris:	… [inaudible 00:27:36].
Matt:	Probably one that I would drink on a regular basis? Just the McKenna’s. Just that McKenna 10-year.
Ryan:	And then when we look at our price, because sometimes that’s an objection, but, look, we buy an entirely new, brand-new, custom-made barrel. Those don’t come cheap.
Chris:	No.
Ryan:	We take the time and the effort. Christmas-
Matt:	Well, there’s definitely overhead. And a lot because you’ve got to take this stuff and put it in the barrel you just had to buy, and then time costs money while it’s sitting on a shelf.
Ryan:	Exactly.
Matt:	I understand why bourbon’s not $25 a bottle for good, aged whiskey.
Ryan:	And we age our staves. The Cooper … Chris asked about that earlier. We aged the staves that they use to make the barrels. We age those for 18 months outside.
Matt:	And that’s just outside in the elements?
Ryan:	Just to let them hydrate a little bit.
Matt:	No tarp over it? No nothing. That’s just-
Chris:	Usually, it’s six months, right? Usually, is that kind of what-
Ryan:	Six months is an industry standard. We’re 18. And they stack them. If you’ve ever seen Jack Daniels right before they char those, that’s how we stack them so the air can get in there.
Matt:	Big columns, almost.
Ryan:	Dry them out. Reduces the moisture content.
Matt:	Very interesting.
Chris:	How did they decide to come to that decision? The char one decision and these kind of little decisions, it makes a huge impact on the whiskey.
Ryan:	No, it does.
Chris:	How did they become that innovative to think about that? What’s the owner’s backgrounds, first of all? I know how they met. They met at a tasting, right?
Ryan:	That’s right. They met at a barrel pick. Judy and Jason. Jason has a restaurant background, and Judy also was in the food industry and supply chain. Global supply chain her whole career. They met at a barrel pick. I think they told me Four Roses. And then a third friend of theirs who works for Independent Stave Company … He’s the research guy there. He launched the Makers 46 program. He developed that. [inaudible 00:29:32]-
Matt:	Wow. He’s done a little bit.
Ryan:	He’s the best in the business. Aging the staves is kind of more of an Independent Stave question because I don’t know how they … Because they talk about wood science. I like to say wood innovation because I try to … Science just kind of makes it think there’s some alchemy in these going on, but it’s all traditional, so I try to keep it more kind of traditional bourbon lingo when I’m talking about it. But they really know what they’re doing with wood. And that dry aging … It does a lot of things. It breaks down the compounds. It softens the tannins. It allows the wood to dehydrate a little bit so it can accept the whiskey better. There’s a lot that goes into what they’re doing there.
Matt:	Interesting.
Chris:	The science is crazy.
Matt:	The science is crazy.
Chris:	Science-
Matt:	Just like we were talking about with the ants earlier, it’s just crazy that there’s people that do stuff like that.
Dan:	Thank God they do.
Matt:	I just get people drunk for a living.
Dan:	There’s science in that, too, man.
Ryan:	That’s all those people that were looking at ants all day coming here to drink whiskey, probably. I would.
Dan:	You got to [inaudible 00:30:34]-
Matt:	I bet their eyes hurt.

Buzzard’s Roost – Barrel Strength

Dan:	They got hurt before they get here and after they get here. All right, what’s next?
Ryan:	We got Char One bourbon I think is where we’ll head next.
Matt:	Which the bottled in bond I enjoyed. I thought it was very nice.
Ryan:	Thank you. And that checks two boxes. I think that’s why that’s been kind of a hit. That bottled in bond and then that wheated category. I don’t know. Those are two kind of up-and-coming categories. They’ve both been around for a long time, but people are really starting to discover those. That one checks a couple boxes at a time.
Ryan:	And we’re a high-proof brand also. That’s a little bit of an outlier for us, that 100 proof. That’s done by law. But everything else that we have made is 105 and up.
Dan:	And we’ve talked a lot about it. And I think I’ve probably been on this kick for about a year and a half, and maybe Chris got me on it too. Proof doesn’t mean burn.
Ryan:	No. Nope.
Dan:	Not at all.
Ryan:	No, not at all.
Dan:	A lot of times for me, my Scotch proof is 80 to 95. Maybe 100. Bourbon proof is probably 90 to 110. That’s where I seem to pick up most-
Matt:	That’s where you’re happiest.
Dan:	And if you’ve got a high proof that you want to bring it … I love playing around with a blend. Getting a 120 or a 130 and then playing around and putting a little bit of water in it and finding the area I like. Sorry. Go ahead.
Ryan:	No, that’s all right. When we get to this one, you guys are going to be blown away. The smoothness of our barrel strength is unmatched, in my opinion. It is unbelievable.
Matt:	I love an easy-drinking barrel proof.
Ryan:	My, gosh. It’s so good. And the best way to hide ethanol, in my opinion, is flavor. When you taste our whiskeys, you get that flavor on the front of your palate, and then the ethanol is kind of an afterthought. It just kind of goes down, and you get a little pinch in your bottom of your throat there. And that’s the ethanol working.
Chris:	And this is the everyday. This is the flagship?
Ryan:	That’s the flagship 105 proof. That’s a high-rye mash bill. 36% rye mash.
Matt:	I do get a touch of dill.
Chris:	And that’s why when you’re tasting people on this specific brand, when I have last week when I was tasting it out, people were like, “That’s hot.” And I’m like, “Meh, are you sure? That’s heat, or is that mouth spice?” “What’s the difference?” Well-
Ryan:	That’s right.
Matt:	A lot of that too is just heat. The difference between who drink whiskey on a regular basis as opposed to a bar owner who he’s like, “Well, I just tried this gin. I just tried this vodka. I just tried a seltzer over here.”
Chris:	Let’s have a mezcal now.
Matt:	Let’s throw some tequila in there, and we’ll throw some whiskey in there too. They’re spread so thin that a lot of times they just don’t know what’s going on.
Ryan:	Right.
Dan:	Did you say 36% rye?
Ryan:	Yes.
Dan:	At first, I thought you said 136, and I’m like, “Hang on.”
Matt:	That math doesn’t add up.
Dan:	I’m not good at math.
Ryan:	We’re going back to algebra here. No, no, no. No voodoo mathematics here.
Chris:	I just love the way that this sits in your belly. Everybody talks about the chest warmth and nice mouth feel, but this just warms me from the stomach up, and it’s nice. I don’t know if that makes sense.
Ryan:	No, that’s-
Matt:	This bottle could be dangerous.
Chris:	100%.
Matt:	This could be very dangerous.
Ryan:	I tell people this is 115 proof. I’m not going to tell you there’s no alcohol in there. That’s not the goal. The goal is the balance. You’re going to get those flavors up front, like I said, and then you recognize, and I think everybody wants a little bit of burn when you’re drinking whiskey. Right? That’s kind of part of the appeal.
Matt:	It reminds you of drinking bourbon.
Ryan:	That’s right.
Dan:	Also, the great thing about these is we’ve talked about, and we’ve had plenty of them on the podcast, that within two or three minutes of taking the drink, the flavor’s gone. These have got a really nice linger that-
Ryan:	They do.
Dan:	… a normal pour here, two-and-a-quarter ounces, could last you 45 minutes?
Ryan:	Yep.
Matt:	Unless you’re Don’s.
Dan:	Man, he did it yesterday too. We have a guy that comes in, and God bless him. He knows what he wants, orders it every time, sits down. He’s got three or four drinks he bounces between, really, but he will all of a sudden decide he’s done, and he kills it and just chugs the thing and then walks out.
Matt:	Pounds it and goes and gets in his car.
Ryan:	And what is his go-to?
Matt:	Well-
Ryan:	Alcohol?
Matt:	Accurate. He jumps around a little bit. Don’s one of those people with a cast-iron stomach, so he’ll come in and sit down. And, “Don, what are you drinking?” “I’ll take Crown and Coke.”
Chris:	Then Malort.
Matt:	Which he’ll sip on that and get it down. And then, “Don, what’s next?” “I’ll take a vodka Red Bull.”
Dan:	Vodka Red Bull.
Ryan:	He is all over the place.
Matt:	All right, Don.
Dan:	It gets better.
Matt:	“What’s next? Finished your vodka Red Bull on your tour of the world. What’s next?” I’ll take a Bumbu and Coke or Bumbu and Dr. Pepper.”
Dan:	Bumbu Dr. Pepper.
Matt:	Bumbu’s rum.
Ryan:	Absolutely.
Matt:	It’s like he’s making a giant Long Island tea in his own stomach.
Dan:	He might be.
Ryan:	In parts.
Dan:	He might be.
Matt:	And sometimes he’ll throw a white Russian in with it. Throw a whiskey in there. You just kind of never know with Don.
Ryan:	Keeps you on your toes. That’s awesome.
Matt:	He’s a special kind of guy.
Dan:	By the way, it reminded me of yesterday I started a new rule. There’s a regular that comes in often. Her name’s Emily. She’s a nice girl, but she’s gotten a little bit out of hand with making fun of me.
Matt:	Emily’s 6’1″.
Chris:	What does she do? What does she say to you? Give me an example of that [inaudible 00:36:09] hurt your feelings.
Dan:	One of her favorite things to do is just to chant, “Dan sucks.” To get the whole bar-
Matt:	I love this lady.
Dan:	… to start chanting, “Dan sucks.”
Chris:	That’s awesome.
Matt:	Her first words to you yesterday were, “Die.”
Dan:	Well, when she walks in, I started a new rule, and I said, “Emily, anytime you say anything mean about me,” … No, I didn’t. As she was walking in the parking lot, I told everybody at the bar-
Chris:	You told us.
Dan:	… and I said, “Anybody that gets her to say anything mean about me, she gets a shot of Malort. I’m buying it.” And as soon as she walks in the door, one of our great regulars, who’s been on the podcast, Chris, said, “Emily, what do you think about Dan?” And she goes, “He’s fucking terrible.”
Matt:	“He just needs to die.”
Dan:	Immediately, she got a shot of Malort, and then I think she cussed me because she was taking the shot of Malort. She immediately got a second one, which then she gave to Don who drank it.
Matt:	I like it.
Dan:	Then she got a third one, and I waited for her to drink that. And then we all kind of tried yesterday saying … And I even … I dropped a glass, and I turned and looked at her, and she just sat there. I broke a pint glass while everyone else is giving me a hard time. She just had to sit there.
Matt:	She said nothing.
Chris:	Is this more like an older sister, younger brother?
Ryan:	Where’d where this come from?
Chris:	Or is it-
Dan:	It’s just us giving each other a hard time.
Matt:	Just having fun with your bartender type of …
Dan:	[inaudible 00:37:34].
Ryan:	All right, back in action here. [inaudible 00:37:37] our commercial.
Chris:	That was our commercial.
Dan:	If you guys come in on Sunday, and there is a lady named Emily sitting at the bar, you’re more than welcome to bait her into making fun of me because then she has to take a shot of Malort.
Ryan:	That is great. I love that.
Chris:	I’m glad that you’ve figured that out so your feelings don’t get hurt anymore.
Ryan:	All right-
Dan:	I’m a sensitive guy.
Ryan:	… I’m going to go straight to the top here with the barrel-strength bourbon.
Matt:	Here we go.
Ryan:	This is a blend of both of our bourbon mash bills. They’re both high rye. 21% and 36%. By the way, all of these are blended whiskeys, so there’s no single barrels here. These are all just our everyday blended portfolio.
Dan:	Sorry to interrupt you. What’d you say this one was called?
Ryan:	That’s our barrel-strength bourbon.
Dan:	Barrel strength on the label.
Ryan:	That one’s coming in at about 115 proof, which is typical for that whiskey. Anywhere from 113.5 up to 117 we’ve seen it.
Dan:	Thanks.
Ryan:	But for me, this is just a confectioner’s whiskey. It’s got butterscotch, vanilla. It just-
Chris:	This is my favorite.
Ryan:	It’s unbelievable.
Chris:	But I gravitate toward super high, like Booker’s. I don’t know. For whatever reason …
Ryan:	That’s flavor town. The less water they add, the more flavor, the more concentration.
Matt:	Crazy thing is the nose is very unassuming. It’s very light, and it doesn’t really give you much of a hint as to what’s about to happen.
Ryan:	Vanilla is kind of a theme with our barrel strengths. That really stands out to me. At least on my palate, it’s vanilla, which everybody loves vanilla. If you could make vanilla-flavored liver, people would eat liver a lot more often.
Matt:	I’d probably still try not to.
Dan:	I think my liver’s going to be whiskey flavored. Your-
Matt:	Bourbon flavored.
Ryan:	Vanilla. Vanilla.
Chris:	Vanilla. Vanilla.
Dan:	Somebody’s going to try my liver and say he was a 90-proof kind of a guy. Wasn’t he?
Ryan:	He was an avid enthusiast.
Matt:	Should have saw how fast he burned in the incinerator.
Dan:	Poof.
Matt:	Just dust. Done. Dan’s gone.
Ryan:	Easiest cremation in the world.
Matt:	Right? The cardboard box hasn’t been burned yet.
Chris:	Just lit a match.
Matt:	Just in the parking lot.
Ryan:	Fuel-efficient cremation.
Matt:	We made s’mores on him. Barrel-aged s’mores.
Dan:	I wonder if they ever draw the blood, and they’re …
Ryan:	Come on. Shot. Hurry up.
Dan:	That is barrel strength, isn’t it?
Ryan:	Right.
Matt:	Just squirt it up in the air and catch it in their mouth.
Chris:	I don’t know about you guys, but drinking high-proof whiskey and the fact that I’ve been in the industry so long, and I’m desensitized to the alcohol burn, makes me feel like Superman when I’m like, “What are you talking about? There’s burn on this 130 proof whiskey? No, there’s not.”
Dan:	I was that-
Ryan:	Pour me another one, please.
Dan:	I was that guy four or five years ago before I really started drinking whiskey and getting into the liquor industry. But now when people are like, “Oh, my God, that’s so much burn,” and I’m … I don’t get that. I don’t understand.
Chris:	You just want to pat them on the head.
Ryan:	“It’s okay. You’ll get there sometime. You’ll get there.”
Dan:	[inaudible 00:40:33].
Chris:	You were called the new guy on this podcast.
Dan:	Whenever I bring something, I still put Dan the new guy. You’re Chris, the dealer, Matt the whiskey guy. Mark has had four nicknames.
Matt:	The Ounch. Wheels.
Dan:	Staff of [inaudible 00:40:44].
Matt:	Staff of Ounch. Nom, nom, nom, nom, nom.
Dan:	I deleted it again.
Chris:	Dude, that is so funny.
Dan:	Please try and tell us about this barrel strengths.
Matt:	I don’t even know what we’re drinking now.
Ryan:	That’s barrel strength-
Chris:	[inaudible 00:40:55].
Matt:	It’s 114.8.
Ryan:	Yes.
Matt:	I like this.
Ryan:	I find myself with that bottle and our barrel-strength rye at home watching a basketball game late. I’ll pour a couple ounces, and I won’t drink it for 25 minutes. I just nose them.
Matt:	Let it sit there and breathe a little.
Dan:	About the last two minutes of the basketball game?
Matt:	Slams it. It’s a shot.
Dan:	He said in about 25 minutes. I figured the last two minutes is about 25 minutes.
Ryan:	Next thing I know, I look down, the bottle’s half gone. It’s just one of those that you can just sip and sip and sip, and it finishes soft. Tons of flavor. Like I said, I find it-
Matt:	It definitely doesn’t drink 115.
Ryan:	No. Nowhere near.
Matt:	This drink’s the same as those 105s.
Ryan:	Yes.
Dan:	Lot of flavor on the tongue.
Matt:	This is fantastic.
Ryan:	Real rich. Just very pleasing flavors in there too. Nothing off-flavored or-
Dan:	Chris, what’s your guesstimation on retail for this?
Chris:	I can tell you-
Dan:	Barrel strength.
Chris:	Barrel strength. Hang on.
Dan:	I bet you barrel strength is anywhere from probably $69.99? $70, if not higher?
Ryan:	It could be a little bit higher. I’d say under $80. Somewhere around there. $79.99.
Matt:	And I think that’s reasonable.
Ryan:	Absolutely.
Matt:	Especially once you crack it open and taste it.
Ryan:	No, it won’t disappoint. That’s for sure. And at 115, that bottle could last a little while. It’s just-
Matt:	Depends on who I have over.
Ryan:	Well, that’s true. That’s what I’m saying. You can have one sip and enjoy it.
Dan:	[inaudible 00:42:30] it ain’t lasting.
Matt:	No, it’s not lasting at night.
Chris:	How many expressions? We carry four in Nebraska. How many expressions do you guys actually have?
Ryan:	Well, we’ve got these four, and then we have our Char One rye, which is the Char One bourbon counterpart.
Chris:	Interesting. Super interested in tasting that.
Ryan:	It’s a good one. It’s a bourbon drinkers rye is the way Jason describes it.
Chris:	I love that.
Ryan:	It’s a rye that has a lot more of those just bourbon notes to it. And when I take that Char One rye to tasting events and festivals, people who say, “I don’t like rye,” … They love it. They’re like, “This doesn’t taste like rye.”
Dan:	Just punch yourself in the eye-
Chris:	No, you’d-
Matt:	The cork and whiskey came out. It’s in my eye. I got it in my eye.
Chris:	Any pink eye that you had is not pink anymore.
Matt:	It’s definitely not from the poo this time.
Ryan:	There’s no poo in that whiskey, I guarantee.
Matt:	But it is the shit.
Ryan:	I see what you did there.
Chris:	That was pretty good. That was pretty good.
Ryan:	That was good.
Matt:	Good on a T-shirt.
Chris:	I think the last … Go ahead.
Ryan:	No, sorry. The toasted rye has a toasted bourbon counterpart, and then we just released our double over-
Chris:	We need a toasted bourbon.
Ryan:	It’s a good one. We’ll have to bring that out to you guys.
Chris:	Man, you have to bring that one in.
Ryan:	I know. It’s a good one.
Chris:	Didn’t you hear that we got to sell all of this stuff so we can get it …
Dan:	Easy. Field it.
Chris:	All right. Last question that I have, and then you guys can … Because I had a whole bank of questions. Buzzard, the name.
Ryan:	It’s interesting. When Judy and Jason started the brand in 2019, a year or two before that, they were out looking for a property. They wanted to build a full-on distillery. And $40 million later, they realized we can’t do it.
Matt:	It’s quite the investment.
Ryan:	And you know what though? Now, looking back on that, hindsight, I don’t know if I want a gigantic distillery right now. It’s hard sledding out there. And to have $150 million in debt, it’s just tough.
Matt:	Just sitting in barrels.
Ryan:	I know.
Matt:	In a warehouse.
Ryan:	Right. Waiting for them to be ready. They found a property back in 2017, I think is when it was. It’s off of a road called Buzzard Roost Road. It’s halfway in between Louisville and Lexington. It goes under Interstate 64, and it was a 180-acre farm right off of Buzzard Roost Road.
Ryan:	When that fell through, Jason said, “You know what? I want to call it Buzzard’s Roost because that sounds old and established, but it doesn’t sound like some made-up name like Colonel Jessup-
Chris:	Whatever.
Ryan:	… or something like that,” so it stuck.
Matt:	Ol’ Hank’s whiskey.
Ryan:	Right. Old Yanks Whiskey or Old Yankee. Whatever it could be. The Bird & the Branch came after that, and people seemed to love that. I’ve had so many people … I had a guy in New Mexico show me a picture of his hot-air balloon that said The Buzzards Roost. I found a bar in Lamar, Colorado called Buzzard’s-
Chris:	Called Buzzard’s Roost?
Ryan:	… [inaudible 00:45:26] Bar. It’s one of those things. When you get involved with something, you start to notice it more.
Matt:	It’s like when you buy a car.
Chris:	Exactly.
Matt:	And now how many cars like yours do you notice out on the road?
Ryan:	Exactly. All the time.
Matt:	There’s a million Nissan [inaudible 00:45:40] out there.
Ryan:	Absolutely. Same kind of thing.
Matt:	I thought I was being unique. It didn’t sell a whole lot of … Nope.
Chris:	My crossover was pretty unique when I had that crossover. I think it was-
Matt:	It is. But there’s a few of those around town, but not near as many as a Hyundai.
Chris:	No.
Ryan:	The other [inaudible 00:45:55]-
Matt:	Or a Kia. Sorry.
Ryan:	Sports.
Matt:	Same difference.
Chris:	They’re kind of the same difference.
Ryan:	Me and the 300 other 1,000 people that bought it.
Matt:	Exactly.
Chris:	Not my poop-brown-colored Kia, though.
Matt:	Mine’s not poop brown. It’s officially called root beer.
Ryan:	Really?
Chris:	Mine’s poop.
Matt:	Poop brown? Baby shit?
Chris:	And they’re like, “Kia pulls no punches.” You’re going to steal our car? You’re going to steal a car that looks like poop. Take that.
Matt:	Enjoy driving around.
Ryan:	Easy to find.
Matt:	You should nickname it the nugget,
Chris:	That’s not a bad idea.
Matt:	Or the whoops.
Chris:	The shart.
Matt:	Which occasionally I have been like, “Ah, damn it.”
Chris:	I wonder if I could put that on a license plate.
Ryan:	Shart?
Chris:	Yeah.
Matt:	Do it backwards.
Chris:	Tarsh?
Matt:	That way when people are looking in their side mirrors, it says shart.
Chris:	Fair. Laughing for days. You know how many happy people I could make with that?
Ryan:	I guarantee it.
Matt:	It’d make some days.
Ryan:	Right?
Matt:	I’m sure of it.

Buzzard’s Roost – Toasted Barrel

Chris:	This is toasted barrel ryes.
Ryan:	Toasted barrel rye.
Matt:	My, my, my.
Chris:	This is great because I don’t think I have any toasted barrel ryes in my portfolio.
Ryan:	There aren’t many of them. That and then our barrel-strength rye is kind of the same thing. They’re just kind of 105 proof. This is 95% rye. 5% malted barley.
Matt:	I get a lot of dill out of this. A lot of dill, which I’m not the dill guy. Even drinking ryes, I don’t get a lot of dill normally. And this one is … This is nice.
Ryan:	This is a crowd pleaser. A lot of people who don’t think they like rye taste this and really enjoy it. I get a lot of tropical fruit notes out of this.
Chris:	Pineapple. Big-time. Right when you said that, I was like, “It’s pineapple.”
Ryan:	It is.
Chris:	That’s the one that-
Ryan:	Almost pineapple rind in a way. It’s not juicy, fruit pineapple, but it’s there.
Chris:	We’re tasting whiskey, and you’re like, “Yeah. Yeah.” And man, I wouldn’t have noticed that until he said it. And that’s something that I’m really going to focus on in tasting whiskies right now is getting over that … The vanilla. The caramel-
Matt:	The everyday flavor.
Chris:	… the everyday stuffs like that.
Matt:	Butterscotches.
Chris:	I really have to focus to taste.
Dan:	[inaudible 00:48:00] like that.
Matt:	Butterscotches, the-
Dan:	I really have to focus to taste that.
Ryan:	Discover other stuff.
Dan:	To discover the mango and the pineapple in it.
Matt:	Yeah. When you said… I’m still not getting pineapple, but I’m getting a mango, apricot-
Ryan:	Oh, absolutely.
Matt:	… papaya type flavor that is really, it’s actually kind of taken over the dill, which I don’t know if that’s more mental on me or if that’s-
Ryan:	I can’t-
Matt:	… my tongue actually doing something neat.
Ryan:	I was in distribution. I sold wine spirits, like you were saying earlier at tequila. All of it. My palate got wrecked over the years a little bit.
Matt:	Oh, just burned out. Yeah.
Ryan:	Yeah. So, I’m not the best at that, but you definitely can be influenced when somebody-
Matt:	Oh 100%.
Ryan:	… I remember going through wine tastings and somebody’s like-
Matt:	Suggestive selling.
Ryan:	… freshly mown grass. I’m like, “Okay, I get it.” But I never would’ve pulled that out myself. But this one definitely does have that profile of, it’s like you said, mango and apricot. It’s all kind of, peach even, it’s all mixed up.
Matt:	It’s kind of a nice light citrus with kind of those, for lack of a better term, since I just got back from there, a Mexican flair to it, kind of that fruity street Mexican flair to it.
Dan:	It’s a little dry.
Matt:	I like this. I could drink the shit out of this.
Dan:	It’s a little dryness too on it.
Ryan:	Yeah. I sold this to a restaurant in Richmond, Virginia, and he has this wasabi paste, wasabi, green onion and ginger paste.
Dan:	Now I want sushi.
Matt:	I would like sushi.
Ryan:	He puts it in a freezer and then he squeezes it out on the old ice cream sample spoon, the little plastic things, and you eat it and then you take a shot of vodka and I said, “Well, why don’t you try that with this toasted rye?” He tried it. He’s like, “Man, I might have to switch that out or at least make it as an option, like an alternative. It went perfectly with that, and I was shocked because that wasabi just opens your entire-
Dan:	Mm-hmm. I love wasabi.
Ryan:	Oh it’s so good.
Dan:	Like I love wasabi. Love it.
Ryan:	Preps your-
Matt:	It’s just green horseradish.
Dan:	I love it. Give me all of it.
Ryan:	That is hot as shit. That stuff is so hot.
Dan:	It is pretty hot.
Ryan:	It is good.
Matt:	I love good fresh horseradish.
Dan:	Yeah.
Ryan:	Yeah. Same.
Matt:	I used to get a jar of it every year for my old father-in-law, which I don’t get it anymore because that’s why he is my old father-in-law.
Dan:	Yeah, he did retire as the-
Matt:	He grinds it.
Dan:	… father-in-law.
Matt:	He grinds it. Well, he was kind of forced into retirement.
Dan:	Yeah, I guess.
Matt:	He grinds it right there in his back porch.
Ryan:	From the root and just takes-
Matt:	Yeah.
Ryan:	Yeah. That’s awesome.
Dan:	What are we talking about?
Dan:	Grinding your roots.
Dan:	Sounds like something I should be getting into.
Dan:	Yeah. I feel like you should be doing that. You’re a farmer’s kid.
Dan:	I don’t know why I’m not.
Matt:	And a little bit of a farmer himself.
Ryan:	You are kind of a farmer.
Dan:	It’s ironic that I was a farmer, moved away to get away from farming, and now I’m basically building a farm in my backyard.
Matt:	A little tiny one.
Ryan:	That’s awesome.
Dan:	It’s the salt of life.
Matt:	It’s like a petting farm.
Dan:	The salt of life.
Matt:	Have you gotten goats yet?
Ryan:	Don’t.
Matt:	Sarah, get some goats, get the fainting ones and then you might be able to get Chris to come over.
Dan:	Oh my gosh, the fainting one’s dude.
Ryan:	If you got, I will be over there tomorrow.
Dan:	I’m definitely…
Ryan:	I’ll come meet at your house to go to this trip that we’re going on tomorrow.
Dan:	I’m definitely bookmarking this, but actually my plan is to get her goats next year for a surprise.
Matt:	Oh, it’s like an anniversary present.
Ryan:	Can I feed him some beer cans? Because they’ll eat like candy.
Matt:	What kind of fucked up anniversary present is that? Sweetheart, we’ve been married a year. I love you so much. You carried my child, my beautiful daughter, Scarlett. Here’s a goat.
Dan:	Show my love, my affection.
Dan:	You have no idea-
Ryan:	And when he dies you could could have some gyros.
Dan:	She will actually cry. She will literally cry when she sees that goat.
Matt:	Well, now you’re just being insensitive.
Ryan:	I would cry too if my wife brought me a goat.
Dan:	It’s been the-
Matt:	I thought a dog was hard.
Ryan:	Yeah, right. I thought that dog was a pain in the ass but-
Dan:	It was her life goal to see manatees. I don’t know why. She’s in love with manatees.
Ryan:	I get that.
Matt:	They’re cool.
Ryan:	Really?
Matt:	Yeah. They’re wicked.
Dan:	When we were in Disney and she got to go to the manatee viewing area, I have a video. I’m not talking like she was getting choked up. Tears were running down her cheek of happiness.
Matt:	Was she doing the, “Ugh, ugh, ugh.” So it’s like she just got grounded. “Ugh, manatee. Sea cow. Ugh, oo, ugh, oo.”
Dan:	Yes.
Matt:	Like you’ve got to be shitting me.
Dan:	And she will do the exact same thing when I give her that goat.
Matt:	You know pirates thought they thought they were mermaids.
Dan:	I can’t wait, please record this.
Ryan:	Must have been a desperate pirate to think that was a mermaid.
Matt:	Oh my god. It’s a fat mermaid.
Dan:	You know the tough thing is, I have to remember this idea a year from now.
Ryan:	And you know what we can do next week?
Matt:	Let’s price goats.
Ryan:	Let’s come up with the top 10 best goat names.
Dan:	We’ll save that. We’ll save that for that top 10.
Dan:	Although I think she’s fairly set on Larry because of that time-
Dan:	Larry the goat.
Dan:	… because of that we convinced Hannah that I got a goat and named it Larry.
Matt:	I kind of feel like the first one probably should be named Larry.
Ryan:	All right, well it’s got to be Larry.
Matt:	Which you should name it Lawrence and let it go by Larry.
Dan:	So Hannah, Hannah is another one of the regulars that comes up on Sunday and gives me a hard time. So she totally deserved this.
Matt:	This is our regular that won’t say a cuss word.
Dan:	We went on for three weeks and she kept asking me how Larry was doing.
Dan:	Dude, I can’t. I can’t. That’s too much.
Dan:	So I told her that it died and we ate it.
Matt:	Which that should have told her right there that that’s false because you guys won’t eat a chicken.
Dan:	Not a change. Not a chance.
Dan:	If you said we ate it, that would’ve much funnier. Ate Larry.
Matt:	Having a gyro.
Dan:	Oh man.
Dan:	Oh my God.
Ryan:	I might pass out. That’s funny Lord. That’s funny.
Dan:	What am I drinking now?
Matt:	Oh my God.
Ryan:	That’s the last one.
Matt:	Doesn’t even matter anymore.
Ryan:	I think we-
Dan:	The barrel?
Ryan:	Goat whiskey, yeah.
Dan:	I’m sweating.
Matt:	Goat whiskey.
Dan:	That’s next.
Dan:	Filtered through goat hooves.
Ryan:	So we have the top 10 coming up?
Dan:	Yeah. I had a couple of questions for Ryan. I wanted to talk a little bit about-
Ryan:	Fire away.
Dan:	… you talked a little little bit about the company, but what’s the origin with the name? When the two-
Ryan:	We talked about that when you were gone.
Dan:	Okay. Sorry. Okay.
Ryan:	Yeah, that’s all right.
Dan:	I’ll go back when I’m editing and I’ll listen to it.
Ryan:	Yeah, yeah. No, it’s all right.
Dan:	But what was your question? Let’s make sure that your question’s answered.
Dan:	Well, I just know when you’re coming up with a name of a company the two founders get together, which was-
Matt:	I know. I know the answer to this.
Ryan:	Jason and Judy.
Dan:	Jason and Judy. What were some of the names that they decided to not go with? Like are you privy to this information?
Ryan:	That’s a fair question and I honestly don’t know if I have an answer for that because they’ve never really talked about that. We did talk about this earlier. It’s named after a road in Kentucky that goes under the interstate between Louisville and Lexington. It’s right there in bourbon country. And Jason kept that name because he thought it sounded old and established and kind of historic, but wasn’t some kind of made-up name like somebody’s name. So they landed on that.
Ryan:	Judy was opposed to it at first, but then she finally decided that it sounds great and if we come up with this bird in the branch icon for it has been a real big hit too. So everybody seems to love the package. Like I said, that buzzard there. We partner up with Raptor Rehab in Kentucky. And this is hilarious, they brought a buzzard to our distillery for pictures. They put it on one of those stoops or whatever, and he sat there for three hours and just chilled. He died two weeks later.
Dan:	Oh my God.
Ryan:	They sent us a letter saying it was one of his last appearances. He was 28 years old.
Dan:	Holy.
Matt:	Now is that old for a buzzard?
Ryan:	I would’ve thought a wild animal wouldn’t live more than, eating dead animals would live. Maybe five to 10 years.
Matt:	Interesting.
Dan:	I’ve recently thought about how buzzards are incredibly important for the ecosystem.
Ryan:	Do they live a long time? Do they?
Matt:	Yeah.
Ryan:	50 years?
Dan:	Oh, they’re unbelievable.
Ryan:	Yeah, of course.
Matt:	They’re ugly as shit.
Dan:	They are, which is the reason why they don’t get the love they do.
Ryan:	No, you’re right. They are vastly important to the ecosystem. I mean-
Dan:	I don’t want to see that animal on the side of the road.
Ryan:	No.
Dan:	Let the buzzard eat it.
Ryan:	They got great vision. Actually their urine, you can drink their urine. It is so clean. That’s what we’ve been told.
Matt:	Is that what the next release is going to be?
Ryan:	Made with-
Dan:	Urine trouble.
Matt:	This is four year aged buzzard urine.
Dan:	We use water from-
Ryan:	No, because their digestive system is so thorough and strong that they, I don’t think anyone would do that, but it’s pure.
Matt:	I’d try it.
Dan:	Would you stick with the char one or maybe let that age a little longer?
Matt:	Maybe go with like a three?
Dan:	Or let that go a little bit more burny?
Ryan:	We might need a char four for that.
Dan:	Char six. We’re like-
Dan:	We’re talking about getting rid of the bacteria.
Matt:	We just dump it on a pilot.
Dan:	There’s no char six.
Ryan:	Boiling the urine first might be the best thing to do.
Matt:	You don’t want to lose any of the pure flavor of it.
Ryan:	They don’t use any of the wild dog taste.
Dan:	They do like goats. They like to eat goats. So people be cautious of that.
Matt:	Watch out Larry. Larry.
Dan:	You guys have a lot of buzzers here in Nebraska? Do you see them all over?
Dan:	No.
Dan:	Oh you don’t?
Matt:	I kind of see them out in the-
Dan:	No, it’s more hawks.
Matt:	… western part of the state a little more.
Dan:	I don’t know too much about birds.
Matt:	They’re big birds.
Dan:	They’re very big.
Matt:	They’re large birds.
Dan:	They’re very big.
Matt:	I mean, not Sesame Street, big bird, but they’re large.
Dan:	There’s a raptor recovery at the Fontenelle Forest.
Dan:	Oh yeah, that’s right.
Dan:	Sarah used to work there and they had a couple of buzzards that-
Matt:	Interesting.
Dan:	… this is a place that when a raptor or a bird would get hurt that somebody would usually take it to them. They’d recover it or-
Matt:	It’s like a rehab facility.
Dan:	Yeah.
Matt:	Or eat it.
Dan:	She used to get to feed them. It was a lot. She loved that job.
Matt:	That’d be a cool job. I bet it doesn’t pay squat.
Dan:	Yeah, probably not.
Matt:	You get to a feed a buzzard. Here’s your $4 an hour.
Dan:	She was volunteer.
Matt:	Oh, well that definitely doesn’t pay squat.
Ryan:	It doesn’t pay anything.
Dan:	Yeah. All right, so-
Ryan:	Top 10.
Dan:	… toasted. This was really good too. God damn it. I’m behind. Sorry.
Matt:	How much dill do you get out of it?
Ryan:	Dan had to step away for a phone call. That’s why Dan’s like-
Dan:	I’m behind. I actually got more dill on the first one I think.
Matt:	Really? I got so much dill out of this one.
Ryan:	Well, we’re not going to lead you on this one, so taste it and let us know what you, because we kind of came to a consensus of a profile in there but-
Matt:	Oh Jesus.
Ryan:	… aside from it being delicious.
Matt:	It is pretty damn good.
Ryan:	It makes cool cocktails too, by the way. Just-
Dan:	Yeah, I definitely get down on that. Definitely get down on that.
Matt:	I wouldn’t want to ruin it with putting anything on it.
Ryan:	No, but if you did, you could do kind like a-
Matt:	Which I bet it makes a nice old with kind of those tropical fruit notes in it. I bet it makes it really nice old fashioned.
Ryan:	Yeah. Oh yeah. No, it’s really good.
Matt:	But I like it straight. So why throw some bitters and cherry juice and sugar on it when it tastes great just by itself?
Dan:	Yeah.
Ryan:	No, it’s tasty stuff.
Dan:	All right, that is Buzzard’s Roost. Ryan, thank you so much for swinging by.
Ryan:	Yes, thanks for having me.
Dan:	You’re going to stick around for the top 10, right?
Ryan:	Absolutely.
Dan:	All right. This is great. Matt?
Matt:	He’s like, I got to see this shit.
Dan:	Top 10.
Matt:	This is one that I came up with the same day I came up with the overrated band list. This is the Top 10 Overrated Comedians.
Ryan:	Okay.
Matt:	There are 15 on the list. I counted it prior so I don’t have to count it while we’re doing this. So that means you get five vetoes between the three of you.
Dan:	You’re going to make me mad with some of these.
Matt:	Probably. This also goes all the way back to the eighties up into kind of current-day stuff.
Ryan:	Got it.
Matt:	So it should be comedians that we all know something about.
Dan:	Can you give me a little more on overrated? They were huge and then-
Matt:	Like a comedian you don’t think is funny.
Ryan:	Like Dane Cook, but I feel like Dane Cook’s funny.
Matt:	Here’s a name. Here’s a name that didn’t make the list. Gallagher. Which Gallagher had the Sledge-O-Matic. He had the one special where he brought in the giant couch, which was also a trampoline and he bounced around and told jokes.
Ryan:	Gallagher was awesome dude.
Matt:	Which I thought Gallagher was hilarious, so I didn’t put him on this list.
Ryan:	Okay. All right. Is Carrot Top on the list?
Matt:	No, he’s not. Because Carrot Top’s just too easy.
Ryan:	Yeah it is.
Matt:	He’s probably one of the-
Ryan:	He’s ripped too.
Matt:	… worst comedians ever. Oh, he’s juiced. He’s juiced bigger than shit.
Ryan:	He looks like a clown too.
Matt:	He does look like clown.
Dan:	I loved when he would go on the Tonight Show. I loved it because he was so high energy in the box, and all the gadgets and they were clever and they were fun and-
Matt:	But he’s not funny.
Ryan:	And I think he had permanent makeup put on, doesn’t he look like he’s had-
Matt:	I think he’s had permanent makeup and I think he’s had some work done on his face.
Dan:	Yeah I think so on his face.
Matt:	He kind of looks like a cartoon character.
Dan:	He does. He looks surprised all the time.
Ryan:	So it was so funny, the Conan, because you said late night, so Conan, Courtney Thornton Smith was on Conan O’Brien with Norm MacDonald, and so she was getting ready to release. What was that movie? She was in there. What is the name of the movie? I’m going to forget it now. We got to look at it. It’s Head of State. Wait, Chairman of the Board. Yes. Thank you. Thank you. Chairman of the board. And so he was railing on Carrot Top. He’s like, “Oh, it should be the name of that show should be Box Office Death.”
Matt:	My God. I love Norm MacDonald.
Ryan:	Conan’s like, “What’s the name? I don’t know if it’s got a name yet.” And she’s like “Chairman of the Board” and he’s like, “I bet Board’s spelt B-O-R-E-D.” I am sorry. That’s my Carrot Top. We can continue, but such a funny clip.
Dan:	Matt.
Matt:	All right, let’s go. We’re going to just start right at the top because that’s easiest. Louie Anderson, big Fat Louie, which he had a cartoon called Little Louie for a while and he’s been in some movies.
Ryan:	Didn’t he wear a Moo Moo a lot?
Matt:	He was in Coming to America.
Dan:	I think he had to.
Ryan:	So I’m going to rank this one through 10?
Matt:	Yeah.
Ryan:	That is what I do?
Matt:	Basically what you do is-
Dan:	Least overrated.
Matt:	You three discuss it for a hot second and you figure out if you want to, where you want him to be on the list. Or you have five vetoes.
Dan:	So one being the most overrated.
Matt:	One being the most overrated. The Dane Cooks of the world.
Dan:	Sure. I mean, do people really like Louie Anderson? We see that.
Matt:	I mean, he hosted, what’s the one Steve Harvey does now? Family Feud.
Dan:	Oh, that’s right.
Matt:	He hosted Family Feud for a while.
Dan:	Oh, Steve Harvey’s so good at that.
Matt:	Yeah, I hosted Family Feud. He’s like a whiny Evan.
Dan:	Yeah, I think I would go with a seven or an eight on that one.
Ryan:	Yeah, I was going to say mid to, he’s not the worst, but-
Dan:	He didn’t ever make me really laugh.
Ryan:	I would veto him. Honestly. I’ll use my veto right now. Veto him. No, wait. Do we need him on the list? Because he’s overrated, right? I don’t know if I’m using this veto right.
Dan:	I don’t think you are.
Ryan:	Okay. I’m not using my veto right. He’s definitely on the list. Okay.
Dan:	I’m cool with eight or seven.
Dan:	Eight?
Ryan:	Seven, eight?
Dan:	Eight it is. Louie Anderson.
Dan:	Now we gotta spell it. Is it E-O-N or S-O-N?
Matt:	It doesn’t matter.
Ryan:	You’re right. Absolutely right.
Matt:	The second name on the list. Jimmy Fallon.
Dan:	Oh.
Matt:	Aha. Yeah, there’s some in here that you guys are going to be like, “What the fuck?”
Ryan:	But he did ruin almost every single Saturday Night Live skit that he was on because of laughing. But laughing is enduring.
Matt:	Yeah, but I think his late night show’s horrible.
Dan:	He’s so fricking funny.
Ryan:	Man. I like him on The Tonight Show, but his shtick is getting old because he just feels like a normal person. When he’s super excited to interview Jim Carrey like, “Oh my God, you’re Jim Carrey.” It makes everybody get excited like that. But I don’t, I don’t know.
Matt:	I think he’s a dip shit.
Dan:	God damn it. You guys got me thinking. Is he a glom?
Matt:	What’s a glom?
Ryan:	What’s a glom?
Dan:	He just gloms onto somebody.
Dan:	Yeah he does.
Dan:	He’s really not that funny.
Matt:	No, he’s not funny at all.
Dan:	It doesn’t say funny things.
Ryan:	I think he thinks he’s funny. He smiles a lot and laughs at himself.
Matt:	He laughs at himself way too fucking much.
Ryan:	He thinks he’s really-
Dan:	Him and Justin Timberlake are priceless though.
Matt:	They are funny together. But I think more of that’s because of Justin Timberlake.
Dan:	Every skit that I’m thinking of that is funny is because somebody else is funny and he’s in it.
Matt:	And he’s busy laughing-
Ryan:	Right, and he’s laughing at it.
Matt:	… ruining the skit.
Ryan:	Like cowbell. He couldn’t hold it together for cowbell.
Dan:	Jimmy Fallon might be nine or 10 for me now.
Dan:	I think he might be higher than that. I think he’s overrated though.
Dan:	Oh yeah.
Matt:	Personally, I’d put him at like a five.
Dan:	I was going to-
Matt:	Five or higher.
Dan:	Five. That’d be five.
Matt:	That would be for me. Now you guys do your own thing.
Dan:	I mean, I think that’s middle of the road. Five. We can base everything off Jimmy Fallon.
Matt:	Out of 10 that’s that’s definitely middle of the road.
Dan:	With Jimmy Fallon in the middle of the road.
Dan:	Can you tag the Fallon Show in this?
Ryan:	He’s been involved in some things that were funny, but I don’t think they’re because of his craft.
Matt:	No, not at all.
Dan:	Because What movies was he in that he was good in? Like he wasn’t in a good movies.
Matt:	He was in Fever Pitch with Drew Barrymore, which was okay for a rom-com. And I can’t really think of anything else he’s ever been in that I’ve wanted to watch.
Ryan:	My God, that’s a tough one. Yeah. I don’t know.
Dan:	It’s not a lot.
Dan:	Yeah, I don’t think it is, man.
Dan:	In fact, not one of these, I would say. And you would recognize it.
Ryan:	Did he do some voiceovers at one point for Pixar or something?
Matt:	I’m sure he has. All those big name people have for something, whether it’s credited or uncredited. A lot of those guys have.
Dan:	Like he took over for Adam Sandler. He’s the guy that was a musician that could play some funny stuff.
Matt:	Well, he’s basically just a shitty knockoff of Adam Sandler.
Ryan:	I would say five.
Dan:	I give him-
Dan:	I’m fine with five.
Ryan:	Yeah, I’m cool with that. Yup.
Matt:	Good because I already wrote it down.
Dan:	Okay, sweet.
Ryan:	Awesome.
Matt:	Number three on the list is Sinbad.
Dan:	Boy, yeah.
Ryan:	And yes, he did have that movie Kazam.
Matt:	I swear he did.
Ryan:	It is, I-
Dan:	Was it Kazam or Shazam?
Matt:	It was Shazam. Kazam was Shaquille O’Neal.
Ryan:	Oh, that’s right.
Dan:	That’s right. Yeah.
Ryan:	I got to say he is pretty overrated.
Dan:	Haven’t really seen any good stand-up.
Dan:	I’m thinking three or four.
Ryan:	He is good in that Christmas movie with Arnold Schwarzenegger.
Dan:	Is he still alive?
Matt:	Oh yeah. The superhero Christmas movie.
Dan:	Jolly All the Way?
Ryan:	Is that what it is?
Matt:	Jingle All the Way.
Ryan:	Jingle All the Way. Yeah. I thought it was good, but I’m cool with a four on that.
Matt:	So he’s got one good movie and one that we’re not sure if it’s even real or not.
Ryan:	Right.
Dan:	Apparently he was also in Coneheads.
Matt:	Sinbad was?
Dan:	Like a remake?
Dan:	Yeah.
Ryan:	He was also an Unnecessary Roughness.
Matt:	He was in Unnecessary Roughness.
Dan:	That was a great movie. I need to watch him.
Matt:	The best part about that movie was Kathy Ireland was the kicker.
Dan:	That is a great part of any movie.
Ryan:	Did he wear the air pants? Was he a-
Dan:	Yeah.
Ryan:	Wasn’t he kind of a-
Matt:	Yeah.
Dan:	Him and MC Hammer they were very… They were in the same, the [inaudible 01:06:37]
Matt:	Kind of like that weightlifting pant look. With all the fun colors and stuff. Yeah. He’s from Wichita, Kansas.
Dan:	Three or four.
Ryan:	Oh, really? Did not know that.
Dan:	Where are we at on this three or four?
Ryan:	I’m four. I’m four with that.
Matt:	Four with Sinbad.
Dan:	I’m afraid there’s going to be some worse offenders.
Ryan:	I know there’s going to be some-
Dan:	It’s really one of those keys. You got to keep those top couple open.
Matt:	Next on the list is Jeff Dunham.
Dan:	Oh, see?
Dan:	Not a chance. I’m vetoing that.
Dan:	Yeah. I’m vetoing it too. You can use your veto. Yeah, I have to. I’ve seen him.
Matt:	I’ve seen him.
Dan:	Jalapeno on a stick. Like come on.
Ryan:	I’m drawing a blank on him.
Matt:	He’s a ventriloquist.
Dan:	You know who he is.
Matt:	And he’s got Peanut, which is the purple alien looking thing. He’s got the old man.
Dan:	Achmed the Terrorist.
Matt:	He’s got Achmed the Terrorist. He’s got the jalapeno on a stick. In Omaha he debuted a Judge Ito doll-
Dan:	Oh really?
Matt:	… in the middle of his act, like he started a tour here and his judge Ito doll came out during the OJ trial.
Dan:	I’ve always wanted to go see him. But those ticket prices are ridiculous.
Matt:	They’re a little much. We saw him in high school.
Dan:	He made me want to be a ventriloquist.
Dan:	Oh my God. His first couple of specials are so freakin funny. The old man.
Dan:	Dude, Walter.
Dan:	Walter.
Dan:	Like you remember these names of these characters that he’s created.
Matt:	Jalapeno on a stick.
Dan:	On a stick.
Matt:	On a stick. All right. Jeff Dunham’s a veto. Dennis Miller.
Dan:	Boy, that experiment with him on Monday night Football did-
Matt:	Not work.
Dan:	Did not work. Abort. Abort. Abort. Do you think Dennis Miller would be around if Andrew Dice Clay wasn’t around?
Ryan:	I mean, he had weekend update, right?
Matt:	He did Weekend update, which those guys usually go on.
Dan:	He was more of like a political commentator.
Matt:	He had the Dennis Miller show for a while. Yeah.
Dan:	I think as a comedian he’s definitely overrated.
Ryan:	I’m sorry. I was thinking of someone else.
Matt:	And everything was super political, which he did have a nice mullet.
Ryan:	Real dry kind of, his delivery wasn’t the best.
Dan:	I’d put him on a list.
Ryan:	Yeah, I would.
Dan:	I’d put him on a list. He’s not the most overrated, but I’d put him in a 10.
Dan:	6, 7, 9, and 10.
Dan:	I’d put him at a 10. 10? Dennis with 10?
Ryan:	I’m good with that.
Dan:	Okay.
Matt:	Seth McFarlane.
Dan:	Vito.
Matt:	Because I think as far as writing Family Guy and American Dad, he’s great.
Dan:	Oh, that’s a good point.
Matt:	As far as him being in movies, he falls flat because it’s the same jokes as what he uses for Family Guy and American Dad.
Dan:	He was really good in a Thousand Ways To Die in the West.
Matt:	He had a great cast for that movie.
Dan:	Yeah.
Matt:	I mean, anytime you got Charlize Theron and who’s the Irish guy that kills everybody? He’s got a specific set of skills.
Dan:	Oh, Liam Neeson.
Matt:	Liam Neeson.
Dan:	Liam Neeson. Who’s also in the new Lethal Weapon.
Matt:	That’s going to be terrible.
Dan:	There’s a new lethal weapon?
Ryan:	Are they remaking it with-
Matt:	It’s going to be horrible.
Ryan:	Like all new characters and cast? And like are they? Nope.
Dan:	Apparently it’s his son carrying on the tradition.
Dan:	Just go make Ghostbusters or something.
Ryan:	Got it. But I don’t know. I’ll use my veto on him.
Dan:	Speaking of Liam Neeson-
Ryan:	He’s too funny. He’s funny.
Dan:	Yeah, I could bounce him off.
Dan:	I think one of my top five favorite, funniest things I’ve ever watched is him buying Lucky Charms in Ted 2.
Ryan:	Yeah, it’s true. It’s true.
Dan:	“So am I to understand that if I buy these-“
Ryan:	Dude, it is so funny.
Dan:	“there won’t be any trouble. Always tricks. Because tricks are for kids.”
Ryan:	Right. Right. Dude, I’m sorry. He is funny.
Dan:	No, he’s good.
Ryan:	And also he’s, besides, I know you’re talking about Family Guy, besides those two, but Family Guy’s making a run at The Simpsons.
Matt:	They have to be around for another 25 years.
Dan:	And we’re talking Seth Farland again. Orville though, I watched the first season was pretty good.
Ryan:	I loved Orville.
Dan:	I didn’t watch the latest ones. It’s basically a parody of Star Trek.
Ryan:	I tried to get Mark to watch it. I’m sitting on the egg.
Dan:	It’s pretty funny.
Ryan:	Sitting here. There’s more episodes. It’s not canceled, is it?
Dan:	No, it’s not. I think there was a third season. It’s pretty good.
Matt:	So you’re vetoing?
Ryan:	Yep. Vetoed. Vetoed. Vetoed.
Dan:	We got three more vetoes left?
Matt:	You have one, two, you have three more vetoes left.
Dan:	Okay.
Matt:	Next name is Sam Kinison.
Dan:	I absolutely am going to put him high.
Matt:	Well, I mean all he does is go on stage and scream at people.
Dan:	I got tired of his screaming.
Matt:	Yeah, he did fuck Jessica Hahn. I’ll give him props for that.
Ryan:	So he’s a nine.
Dan:	Yeah, that’s pretty quick. I’m fine with that.
Dan:	Yeah, no, absolutely. Yeah.
Dan:	By the way, one of the most compelling episodes of Todd and Tyler I’ve ever listened to was when Sam Kinison’s manager came on and talked about the day he died.
Matt:	Yeah.
Dan:	That was just riveting.
Matt:	Sam had some issues.
Dan:	Yeah, he did.
Matt:	Next name is Kevin Hart. Another one that just goes on stage and screams at you.
Dan:	But he’s so funny, and you’ve seen him live with me and we have laughed-
Dan:	He’s so funny.
Chris:	And you’ve seen him live with me and…
Matt:	I have seen him live.
Dan:	And we have laughed and laughed and laughed. I don’t… Oh, man.
Chris:	He’s really, a really good [inaudible 01:12:08] though.
Matt:	We were also pretty drunk.
Dan:	God, but he was really funny.
Matt:	Which makes shit funnier.
Chris:	I don’t know, dude. He walked out with a huge bat…
Matt:	And then threatened if you jumped on stage he was going to hit in the in the face with it.
Chris:	It was right after Chris Rock got slapped, so…
Dan:	Oh, yeah, yeah, yeah.
Chris:	Or multiple people had been getting slapped.
Matt:	But he had had someone at another show jump up on stage that wanted to do a little selfie thing with him. “I didn’t have my bat.”
Dan:	Luckily.
Chris:	Dude, he’s funny, but I don’t… To your defense, Matt, I can’t remember too much from that… There’s nothing about that funny that I’m going to repeat.
Matt:	Yeah, I don’t know any jokes other than the bat from that night.
Dan:	Just talking about Jeff Dunham. We sat here and just quoted 30 things.
Matt:	Right.
Dan:	I can’t quote Kevin Hart.
Chris:	No.
Matt:	Well, and Kevin Hart every good movie he’s been in as much as I hate to say this, The Rock’s been in it.
Dan:	Yeah.
Chris:	Right.
Dan:	Those two…
Chris:	Or Jack Black.
Matt:	Or yeah.
Dan:	Those two going back and forth is funny.
Matt:	Oh, yeah. Like in their interviews and stuff, when they do their impersonating of each other.
Chris:	When they did the Tortilla challenge.
Dan:	Yeah.
Matt:	Dude, that was funny. They’re smacking each other with tortillas.
Chris:	[inaudible 01:13:20] the shit out of The Rock, dude.
Matt:	How does The Rock turn to Kevin Hart go, “You smacked the shit out me with that tortilla.” It’s The Rock for Christ’s sake.
Dan:	I will say my favorite Kevin Hart movie is The Upside.
Matt:	I don’t think I know that one.
Dan:	You’ve never seen that one?
Chris:	No.
Dan:	Bryan Cranston is a paraplegic and Kevin Hart is down on his luck. Kevin Hart gets a job being his aid.
Matt:	Giving him AIDS?
Dan:	His medical aid. And picking him up out of the bed, feeding him, doing all this stuff. And there is a scene where he has to change Bryan Cranston’s catheter.
Matt:	Oh.
Dan:	And I was watching it next to my mom, which my mom and I have a very formal relationship. My dirty personality obviously doesn’t come out. That’s my Mom.
Matt:	Well, it’s your mom.
Dan:	We don’t talk about stuff.
Chris:	Let’s talk about sex baby. We talk about you and me.
Dan:	We have a great… we just… yeah.
Matt:	Yeah.
Dan:	And she was crying, laughing at the catheter scene because Kevin Hart is playing it perfectly. He’s like, “Nope, I’m not doing that. I’m not doing that.” And Bryan Cranston goes, “What? “I’m not going to feel anything. It’s not like it’s going to get hard.”
Chris:	Bryan Cranston saying that too, dude.
Dan:	It was…
Chris:	That’s great.
Matt:	Wow.
Dan:	That scene is worth it. And that movie is amazing.
Matt:	And then they smoked some meth.
Dan:	They got really stoned and went and ordered 18 hot dogs.
Chris:	So you’re not wrong.
Dan:	Yeah, it’s great. It’s a great movie, but that’s it. So I would say it would be low… Seven feels a little high for me. That’s the lowest number we got left.
Matt:	But you’ve also got a couple vetoes left.
Dan:	I’m sorry. It would be the other way. I would do… We got… 1, 2, three…
Matt:	1, 2, three, six and seven.
Dan:	Yeah, I would go, maybe…
Chris:	You guys can veto. We got a couple more vetoes.
Matt:	I already used mine.
Dan:	No, I agree with this. I don’t think he’s that great a comedian.
Chris:	No, I don’t either.
Matt:	No, I don’t think he’s funny. All right.
Chris:	He’s not worse. Certainly not bad but…
Dan:	So I think the other way, three.
Matt:	Oh, wow.
Dan:	He’s not that great of a comedian.
Matt:	Is he worse than Jimmy Fallon?
Chris:	I’ve laughed harder at Kevin Hart than I have…
Matt:	Yep. Same
Chris:	At Jimmy Fallon.
Dan:	Sorry. 6 or 7.
Chris:	I’ve laughed with Jimmy Fallon. That’s the difference.
Matt:	Oh, I’ve laughed at Will Ferrell with Jimmy Fallon…
Chris:	Yeah, when there’s somebody else with him.
Matt:	Yeah.
Chris:	Right, exactly.
Matt:	I’ve laughed at Will Ferrell with Jimmy Fallon plenty of times.
Chris:	Right, right, right.
Dan:	He’s a tough one because he’s…
Chris:	6?
Dan:	Legitimate, but he’s…
Chris:	I feel like a 6 is fine. 6 or 7.
Matt:	6 or 7.
Chris:	6 or 7, yeah.
Dan:	And I’ve got that scene stuck in my head now. I’ve watched the reel of Kevin Hart interviewing Don Cheadle and Don Cheadle’s like, “Yeah, I’ve been in this industry for 50 years.” And out of total reaction and not on purpose, Kevin Hart just goes, “Damn.” And Don Cheadle gets so offended.
Chris:	Really?
Matt:	Well, he basically called him old.
Dan:	Yeah. He looks at him and he goes, “Really?” He gets mad.
Matt:	Don Cheadle’s a very accomplished actor.
Dan:	Oh, yeah.
Matt:	He’s been in a lot of really good stuff.
Dan:	It’s the total reaction of, “Damn.”
Chris:	It’s funny because there’s that video of Fallon and Kevin Hart on that roller coaster at Universal. It was pretty fun. When Jimmy ate that bug.
Matt:	On accident.
Chris:	Kevin Heart was like ready to fall out of the thing because he kept sliding out of his chair.
Matt:	He’s so little.
Dan:	He’s so little.
Matt:	He’s so tiny. All right, Kevin Hart, 6 or 7?
Chris:	Yep.
Matt:	Well you pick.
Chris:	I’d say 6 because I feel like we’re going to…
Dan:	I would say 6. There’s going to be another one that we’re going to want to put third.
Chris:	Matt’s going to throw us for a loop the last three.
Dan:	Yeah, I guarantee.
Matt:	There’s a chance. This one’s an easy one. Dane Cook.
Dan:	I don’t think it’s easy at all. I laugh [inaudible 01:17:09].
Matt:	I thought his first special was funny. His second special was just way too mad. Now granted, his brother had just stole like $10 million from him, so he had the right to be mad.
Chris:	One of what? One of the only comedians that sold out…
Dan:	Madison Square Gardens.
Chris:	Madison Square Gardens literally to this day.
Dan:	Oh, wow.
Matt:	He was a big deal.
Dan:	He also, I think he did a thing that I also give Obama credit for this. Obama was the first Presidential candidate that took advantage of social media and I think it got him elected.
Matt:	It definitely helped.
Dan:	Dane Cook took advantage of Myspace and figured out how to use it.
Chris:	Yeah, that’s That’s fair.
Dan:	It helped him sell a ton.
Matt:	Him and Tom left on Myspace.
Chris:	Yeah.
Dan:	Now I still do laugh. What is it? Harmful and Swallowed was his first album and then Retaliation was his second one.
Chris:	Both of them were hilarious though.
Dan:	Yeah, they were absolutely hilarious. Now I think it was popular to shit on him and his movies weren’t that great.
Matt:	His movies are terrible.
Chris:	Waiting. Dude.
Matt:	Waiting’s about the only good thing he’s been in and he wasn’t a main character in it.
Dan:	I can’t watch Waiting…
Matt:	Floyd.
Dan:	Because of that scene. I don’t want that creeping into my head when I go to restaurants.
Chris:	Yeah.
Matt:	Little from under cheese…
Chris:	Oh, god.
Matt:	Floor spice makes everything nice.
Dan:	Oh, God.
Chris:	It’s like the South Park Yelp episode.
Matt:	Oh.
Chris:	Oh, my god.
Dan:	Do I have a veto? We have five, so I would veto Dane Cook.
Chris:	Okay, cool. Vetoed. I’m okay with that.
Dan:	I’m down with that.
Matt:	That is not the way I thought that was going to go.
Dan:	Uh oh.
Chris:	He knows that’s going to get real hard here before it.
Matt:	Larry the Cable Guy. Some people love him, some people hate him. I think he’s great.
Chris:	I pass on all that redneck funny. Who else is the other guy with…
Matt:	Jeff Foxworthy.
Chris:	Jeff Foxworthy. I just…
Dan:	It wears quick.
Chris:	That was just a…
Dan:	Ron White was also in that. Yeah.
Chris:	Yeah.
Matt:	Which I’ve seen Ron White in concert. He’s pretty goddamn funny.
Dan:	He’s funny. I think they’re all over the fence.
Matt:	I’ve been watching Larry or Dan, whatever you want to call him, since the late nineties at the Funny Bone on 114th and Dodge.
Chris:	Right.
Dan:	I think taking the schtick of the southern draw and the getter done and all that. Take all that schtick away. I still laugh my ass off at him. He’s got some really funny things.
Matt:	I’ve laughed at him just standing at the bar talking to him. He’s just a funny guy in my opinion, and a really nice guy.
Dan:	I think I’m out of vetoes but…
Matt:	There is a…
Dan:	And by the way, Ryan, he’s from Nebraska.
Ryan:	Oh, is he really?
Matt:	He is.
Chris:	Okay.
Dan:	He’s a huge Nebraska supporter. That’s probably his biggest mistake in life is the amount of money he’s given to the Nebraska Cornhuskers.
Chris:	Oh, really? Okay.
Matt:	He wrote one of the checks to get Scott Frost out…
Dan:	Yeah.
Matt:	Allegedly.
Dan:	Yeah.
Chris:	And to-mater, say what you want about it that’s an iconic…
Matt:	Oh, in Cars. Yes.
Chris:	That’s pretty awesome.
Matt:	Very much so. He’s probably still making millions off of that.
Chris:	We got one veto left? Two vetoes left?
Matt:	We got…
Dan:	Two…
Matt:	Two vetoes.
Dan:	I’ve used one, but I would say you use another veto for him.
Chris:	Yeah. I’m safe to kick him off.
Dan:	Cool.
Matt:	I put this…
Dan:	Matt’s like, “Your guys’ comedians suck.”
Matt:	You guys have the worst senses of humor.
Dan:	Which by the way, what does The Cable Guy have anything to do with his southern redneck…
Chris:	Cable guys are redneck.
Dan:	Persona?
Matt:	It was just what he came up with.
Dan:	Okay. I’m…
Chris:	We’ll get you your HBO, your CNN, your Fox…
Dan:	The…
Chris:	Santa Max, Candle Max.
Dan:	The Jim Carey character and the guy named Dan that developed his character on stage don’t have anything to do with each other.
Matt:	No, no. And if you talk to him as Dan, there’s no accent. There’s no “Git-R-Done.” There’s no…
Chris:	Oh, really?
Matt:	He’s just a normal guy.
Dan:	He came into Sarah’s vet clinic, drove all the way from where they’re at in Lincoln all the way to Bellevue to get his dog checked out because the clinic was so highly rated and Sarah was same way. She looked at the check in and she’s like…
Matt:	Dan Whitney.
Dan:	Dan…
Matt:	Who is that?
Chris:	Really?
Dan:	But she looked up at him and she’s like, “That’s Larry the Cable Guy.”
Matt:	“That’s right.”
Dan:	And they all went in the back and were discussing it.
Matt:	“That’s right. I am.”
Dan:	Because of course he’s like, “Ha git-r-done. Hi, I’m Dan White.”
Matt:	Which he was just out at Golf USA…
Chris:	Try my Bloody Mary in this.
Matt:	Last week…
Chris:	Yeah.
Matt:	And Dustin was waiting on him. Dustin that comes in here and he came in and was like, “I’m Dan Whitney, blah, blah, blah.” And Dustin because he said he was in camo stuff, but he didn’t have cut off sleeves. He had the Husker hat…
Chris:	Sure.
Matt:	On just like everyone else in this damn state…
Dan:	With the fishing hook?
Matt:	With the fishing hook. And he said he is talking to him and they get him taken care of whatever his golf needs were for that day, which he is a very good golfer, also.
Chris:	Oh, really?
Matt:	Yeah. You’d never think it from looking at him.
Chris:	No.
Matt:	And Dustin said his wife walked… Dan’s wife walked out the door and then Larry started to walk out the door and he stopped and he turned around and he went, “Git-r-done Golf USA.”
Chris:	Oh, my god.
Matt:	And gave everyone a wave and left. He’s just a nice guy.
Dan:	He is Nebraska’s biggest celebrity, right?
Chris:	We did veto him. Right?
Matt:	Well, Henry Fonda’s from Nebraska.
Dan:	Who?
Matt:	Henry Fonda.
Dan:	Oh, he’s not.
Matt:	He’s from Nebraska. Johnny Carson’s from Norfolk.
Dan:	He’s from Iowa.
Chris:	Johnny…
Dan:	He’s from Iowa.
Matt:	Johnny Carson was born in Iowa…
Dan:	That’s where he’s from.
Matt:	Lived in Norfolk for the majority of his childhood.
Chris:	He lived in… It’s okay. It’s okay, Dan.
Matt:	Being born in Iowa most people…
Chris:	[inaudible 01:22:25] Stay there.
Matt:	Don’t claim that.
Dan:	Yeah, I know.
Matt:	Only you, only you.
Chris:	Adopt him here if you can. He’s one of the best ever.
Dan:	Hey James. T. Kirk is from Iowa and he claims it in like 200 years.
Matt:	Well yeah, the character.
Chris:	He lives in Kentucky now. He’s got a horse farm there, I believe.
Matt:	Oh, Shatner?
Dan:	No, no, I’m not talking William Shatner, I’m talking James T. Kirk.
Chris:	Oh.
Matt:	He’s talking the actual character.
Dan:	On the town that he’s from in his credits it says home of James T. Kirk because that’s all they have.
Matt:	Yeah, I know. We’ve been there when I was a kid.
Chris:	He’s hauling ass in that Camaro around…
Dan:	Yeah.
Matt:	Yeah.
Chris:	I think it’s Nebraska, right?
Dan:	Iowa.
Chris:	Or Iowa. Sorry, Dan.
Dan:	Get it right.
Chris:	Dan’s a big Iowa guy.
Dan:	Git-r-done. Larry the Cable Guy got vetoed.
Matt:	Vetoed. Crossed him out.
Dan:	We got one veto left.
Matt:	One veto left. 1, 2, 3, 4, 5 names.
Chris:	Oh boy.
Dan:	We may have painted ourselves into a corner.
Chris:	What do we have?
Matt:	Next name is Will Ferrell.
Dan:	I think he’s overrated.
Chris:	What?
Matt:	And I put this on here just for Mark.
Dan:	He is…
Matt:	Because I made this list like a month ago.
Dan:	He is a fantastic supporting actor.
Chris:	Does he do stand up? I’ve never really, I mean does he known for that at all?
Matt:	I don’t know if I’ve ever seen him do stand up.
Dan:	I don’t know but he is a funny guy.
Chris:	Man, Saturday Night Live. He rocked some stuff there.
Matt:	Dude, he was great on Saturday Night Live.
Chris:	I’m so mad that we don’t have any vetoes left.
Dan:	We have one left.
Matt:	There’s one Left.
Dan:	One left one. It’s got to be him.
Chris:	He’s got to be… Have to be the veto, guys.
Matt:	Careful. There’s other names on here.
Chris:	I know. Don’t “careful” me. He doesn’t deserve…
Matt:	I love Chris is trying to look down over here at the list.
Chris:	I know, I’m not… I’m not…
Dan:	Let’s talk this out though.
Chris:	I think SNL is basically live. It’s almost stand up.
Matt:	Yeah.
Chris:	I think that qualifies.
Matt:	Well, it’s comedy,
Chris:	Right?
Matt:	So I didn’t say stand-up comedian. I didn’t say comedic actor.
Dan:	Yeah, that’s true.
Matt:	I said comedian.
Dan:	The…
Chris:	“Milk was a bad choice.” Come on.
Dan:	The more cowbell skit… The more cowbell skit alone…
Chris:	Is a qualifier.
Dan:	Might get him off the list.
Matt:	I like the hillbilly skit where they’re going to the Army.
Chris:	Or the skit when they’re in the hot tub.
Dan:	Yeah.
Chris:	There’ so many of them.
Matt:	But Jimmy Fallon ruined it.
Chris:	True.
Dan:	Going back to more cowbell skit, they had a costume for him and he was about ready to go out for the live performance because he practiced. He’d done the rehearsal in a different uniform and he goes, “Give me two sizes too small.”
Matt:	Just the shirt.
Chris:	I feel like half that thing was improv’d anyway.
Dan:	His freaking belly is hanging out. Which he doesn’t have a big belly.
Chris:	So funny, dude.
Matt:	No, but it’s weird looking. He’s got a weird belly with a big scar across it.
Chris:	We got to veto him.
Matt:	We got to veto him.
Chris:	We have to veto him.
Dan:	Bill Bradsky, he played, he took over for Chris Farley for the Bill Bradsky skits. “Bill Bradsky.”
Chris:	I don’t remember that.
Matt:	Yeah, yeah, yeah.
Chris:	“Bill Bradsky once impregnated my wife on a Thursday and he was in Anchorage.”
Matt:	I don’t remember that at all, dude.
Chris:	No, I don’t either.
Dan:	There was two guys sitting around a bar drinking large mugs of beer…
Matt:	Which Bill…
Dan:	Talking about the sale with Bill Bradsky.
Matt:	Bill Bradsky had just died.
Dan:	Yeah.
Matt:	So they were giving this homage to this character, Bill Bradsky.
Dan:	Oh, my god it was so stupidly funny.
Chris:	Yeah, he’s got to be…
Matt:	Yeah, veto. We got to veto.
Chris:	He cannot be on…
Dan:	It’s the right move, you’re right.
Chris:	We got four more.
Matt:	You’re officially out of vetoes.
Ryan:	We’re in trouble.
Chris:	There’s at least one good name left on here.
Ryan:	Oh, well that’s promising. I thought there’d be four.
Chris:	Adam Sandler.
Ryan:	He’s top five for me. I’m sorry. But…
Chris:	You think he’s not funny?
Ryan:	I never liked him.
Chris:	All right.
Dan:	Yeah, I agree. His Little Nicky, I hate that movie.
Ryan:	I know.
Dan:	But I love him in 51st dates.
Chris:	Great movie.
Dan:	The other one that doesn’t get a lot of love is Rain Over Me.
Matt:	I don’t think I know that one.
Dan:	He’s an amazing dramatic actor.
Chris:	Really?
Matt:	So he plays a guy that’s got PTSD from his entire family getting killed in 9/11.
Chris:	Oh wow.
Ryan:	Oh, geez.
Matt:	With Pete Davidson.
Dan:	Yeah. Well his… Yeah. Oddly enough just how it all comes back around. Don Cheadle is the main actor in it, and he knew Adam Sandler from when they were in dental school together.
Chris:	What?
Dan:	And it is just like…
Matt:	In the movie, right?
Dan:	In the movie.
Chris:	Oh, okay I was like, “Wait a minute.”
Dan:	It was like, “Wow.”
Chris:	“Adam Sandler went to dental school?”
Ryan:	And then he saw Little Shop of Horrors and I [inaudible 01:26:23].
Dan:	He doesn’t play a comedian. He plays a very dramatic actor talking about Adam Sandler. It’s an awesome movie and I watch every once in a while. It’s so freaking good. Anyways, I would absolutely put Sandler at probably seven or 3.
Chris:	I’m okay with a 7.
Matt:	You got 1, 2, 3 and 7 left.
Chris:	I’m okay with seven.
Ryan:	I’ll give him some grace there.
Chris:	But Happy Gilmore. Come on, dudes.
Dan:	Because I think also I’m going to argue with it outside of the schtick.
Chris:	Yeah.
Dan:	He doesn’t have a, I don’t know. I guess any comedian is a schtick.
Chris:	Yeah.
Matt:	That’s just their life.
Chris:	Marijuana-kuh like dudes.
Dan:	The Hanukah song.
Chris:	Come on, it’s [inaudible 01:27:04].
Matt:	He had changed the word that when Seattle Supersonic sold.
Chris:	That’s right.
Matt:	Because then the new owner was not part jew.
Dan:	Well the new owner tried to sue him, tried to send him a cease and desist order.
Matt:	Told him to take my name out.
Ryan:	Oh my gosh.
Dan:	Not until they sold.
Matt:	So what’d you decide on?
Chris:	7
Matt:	7 for Adam Sandler?
Dan:	I’m apprehensive. I like Adam Sandler.
Matt:	Andrew Dice Clay.
Dan:	Yeah. 3.
Ryan:	3
Dan:	2 or 3 for me.
Ryan:	Easy.
Dan:	Yep.
Matt:	Wow.
Dan:	He’s right up to the same thing with Sam Kenison. He just goes on stage and yells. Yeah, I want to punch him.
Ryan:	What did he have 25 minutes?
Matt:	He had some specials, he had a couple of Showtime specials.
Dan:	Every once in a while when he wants…
Chris:	Is he alive?
Matt:	Yeah.
Dan:	To play whoa is me, he gets another 10 minutes in the…
Matt:	Yeah, he’s still alive.
Ryan:	Yeah. Three.
Chris:	He’s our safety vote, I’m glad…
Ryan:	Think he’s overrated. I’m glad you have him on there.
Matt:	Jerry Seinfeld.
Ryan:	Oh, see…
Dan:	God, fuck…
Ryan:	Dude, I don’t think he’s funny at all.
Chris:	Not one bit.
Ryan:	[inaudible 01:28:00] Elaine.
Chris:	No, I’m with you. I don’t.
Dan:	I hate this guy.
Ryan:	So what is the deal?
Chris:	If Larry David had not made that show, he would be begging for money on the side of the road.
Matt:	Oh, he’d still be doing funny Bone tours.
Dan:	He is so funny on Comedians, Cars, and Coffee with the shit that they come up with and they’re just driving around. I don’t like it, but we don’t have a choice. One or two.
Ryan:	I know. Gosh that’s…
Chris:	Two, I feel like there’s 1.
Dan:	Oh, man. Maybe.
Chris:	I’ve always said, I’m just like…
Ryan:	So we have one veto left and…
Matt:	No, we have no vetoes.
Ryan:	One and two.
Dan:	Although the success of Curb Your Enthusiasm does play towards the argument that Jerry Seinfeld wasn’t the funnier one in that group.
Ryan:	Yes. I think…
Matt:	Julia Lewis Dreyfus in my opinion was the funniest on that show.
Chris:	She’s hilarious.
Ryan:	I just think…
Dan:	Kramer. Come on.
Ryan:	He struck gold.
Matt:	Her and Kramer.
Chris:	Yeah.
Ryan:	Even freaking what’s his name was… George. Come on.
Matt:	Sleeping under his desk.
Chris:	Jerry struck Lightning somehow how he did it, but he did.
Matt:	1 or 2?
Chris:	Is there one that’s going to be worse than Overrated than Jerry Seinfeld?
Ryan:	We’ll do 2 Jerry…
Dan:	1 or 2?
Ryan:	I’ll do two just because of everybody that will be like, “I can’t believe you guys don’t like Seinfeld.”
Chris:	It’s just not…
Matt:	The last name on the list I came up with is Pauly Shore.
Chris:	Oh, perfect.
Matt:	I’m totally fine with that being a one.
Ryan:	Yes.
Chris:	Although Encino Man is great, dude.
Dan:	Encino Man is awesome.
Matt:	“No squeezing the juice.”
Dan:	Has anyone rewatched Son-in-law?
Chris:	Dude. It’s still funny.
Matt:	Oh, it’s great.
Ryan:	Is it?
Matt:	Or in the Army now?
Chris:	In the Army now, dude.
Matt:	With Andy Dick.
Dan:	The pedigree that he really should have been funny because he grew up in one of the most famous…
Matt:	Well he was huge on MTV.
Dan:	Comedy nightclubs.
Matt:	Well, his mom owned it.
Dan:	His mom owned it, so he grew up around this stuff. So, I feel like anything I do in life, if I hang around with bartenders, I should be a decent bartender.
Matt:	You should know what’s going on.
Dan:	By default.
Matt:	Yeah.
Dan:	You should be able to do stuff like that. So I feel like at a default, the comedians he hung around, his lifestyle he should be funny and he was decently funny, but…
Matt:	He was funny in the 80s and 90s and then he just disappeared for a while and then he came back and he wasn’t funny anymore, which when I worked at the strip club, we had the pleasure of kicking him out.
Dan:	What was the movie that he was in where he was like the… It was Desert Storm?
Matt:	Desert. Oh, that was In the Army Now.
Dan:	In the Army Now.
Chris:	Where he had to shave off his head and…
Matt:	He had to shave his head and he was a water purifying specialist. “My brother’s a pool boy.” Him and Andy Dick…
Dan:	I hate Andy Dick.
Matt:	And Perry, the little short Perry that was in Point Break I think was in it. Is that a Perry?
Dan:	Katy Perry?
Matt:	No, it’s a chick.
Dan:	Katy Perry.
Chris:	Oh, no it’s…
Matt:	Who was in Point Break. Is her last name Perry?
Chris:	Petty. Petty. Lori. Lori Petty. Yeah. She’s still…
Dan:	Not ringing a bell at all.
Chris:	Yes she does. You would recognize her from…
Dan:	Probably.
Matt:	Biodome.
Chris:	Well in Biodome. And she was on one of the latest episodes of Walking Dead as one of those character.
Dan:	Oh yeah. Okay.
Chris:	She looks so different now.
Dan:	Was she Tank Girl?
Chris:	I think she was Tank Girl.
Matt:	She was Tank Girl.
Dan:	I’ve never even seen that movie and I recognized her from Tank Girl.
Chris:	Last one was Pauly Shore.
Ryan:	Okay.
Chris:	Which is fine at number 1.
Ryan:	Perfect.
Chris:	Cool.
Ryan:	That played into our hands.
Matt:	So the list, and we’ll go from 10 to 1 is Dennis Miller at 10. Sam Kinnison at 9. Louie Anderson at 8. Adam Sandler at 7. Kevin Hart at 6. Jimmy Fallon at 5. Sinbad at 4. Andrew Dice Clay at 3. Jerry Seinfeld at number 2. And the king ding-a-ling of this list is Pauly Shore.
Ryan:	Yes.
Chris:	Tag them all.
Dan:	I really am a…
Matt:	We just tagged all of our most unfunny people, “Tag them.”
Chris:	They’re going to go back and just, that’d be great if they destroy this.
Dan:	My only issue with this list is Jerry Seinfeld because I think I would veto him and I’d probably put Will Ferrell. No, maybe. I don’t know. There’s not anybody I would take off…
Matt:	It’s tough.
Dan:	The veto list and put him on there.
Ryan:	I would kick off Adam Sandler, but I’m a Sandler fan always have been.
Dan:	I would probably put Jerry Seinfeld lower. Maybe…
Ryan:	I’m not a fan of him, man.
Chris:	I know. Now I think about that. The show was a whole different thing than Jerry himself…
Matt:	Yeah.
Chris:	I think. Is the way I see it.
Matt:	Which has got a hell of [inaudible 01:32:15].
Ryan:	The ending ruined everything for me. That’s how much I disdain that. The end of that series, the way they ended it out. I know for the people that have liked it, “It’s perfect. It’s a show about nothing. And they ended it about nothing in a jail cell.”
Dan:	No, it’s not perfect. But the rest, the other eight, nine seasons. I mean the contest…
Matt:	“No soup for you.”
Dan:	I cried laughing at that.
Matt:	Which that was funny.
Dan:	The way Kramer came walking into the room three minutes after the contest start slams and goes, “I’m out.”
Chris:	And then he was chill the rest of the episode. He’s just hanging out, having a good time.
Matt:	See, my favorite is the Kenny Rogers Roasters chicken episode where they put the…
Dan:	Jerry started acting like Kramer.
Matt:	They put the neon light up…
Chris:	And he comes in and drinks Jerry’s milk, but it’s tomato soup or tomato sauce.
Matt:	They switch apartments because Kramer is losing his shit. And then Jerry’s sleeping in Kramer’s apartment and Jerry starts to lose his shit because the neon light blinks all night in the window.
Dan:	Did you say the part where Kramer came in and tried to pull himself a bowl of soup but used tomato juice instead? V-8 cones.
Chris:	Rods and cones are all screwed up.
Dan:	Jerry.
Chris:	And the whole time Kramer and Newman are in there just housing on the Kenny Rogers chicken in Jerry’s apartment. That’s a great episode.
Matt:	Because the Kenny Rogers Roasters was good chicken.
Chris:	Yeah it was.
Matt:	There was one down in Lincoln. It was really good chicken.
Chris:	It’s the wood that makes it good.
Dan:	There is so many lines from that show that are used in everyday lexicon. And I still use it today.
Chris:	That’s true.
Dan:	When something happens and I go, “That’s not going to be good for business. That’s not going to be good for anybody.”
Chris:	No.
Dan:	And that’s from that…
Chris:	That episode.
Dan:	Episode.
Ryan:	It’s true. I don’t know. Maybe I need to re-watch Seinfeld. I just…
Chris:	Well, it’s a miracle that show made it because the first three seasons were like the…
Dan:	Oh, they were terrible.
Chris:	They were the worst.
Dan:	They were close to getting canceled.
Matt:	Yeah, they were not good.
Chris:	Ever.
Matt:	And now it’s made Jerry Seinfeld, one of the richest comedians ever.
Dan:	Anytime I put my name in it as a reservation anywhere, I immediately walk back to the line and I keep hearing, “Cartwright. Cartwright.”
Chris:	That episode is crazy. But he has a five-story building in Manhattan for his cars and it’s packed.
Matt:	Oh, it’s loaded. And it’s primarily Porsches.
Chris:	Expensive stuff too.
Dan:	I think that’s going to do it for us today.
Matt:	God, I hope so.
Ryan:	I think we covered everything.
Dan:	Other than the technical issues at the beginning, which I’ll delete out, which is like six or seven minutes. We’re an hour and a half in. This is our longest episode.
Matt:	Been long.
Dan:	This is our longest episode.
Chris:	Thank you.
Matt:	This is a long one.
Ryan:	Thank you.
Matt:	This has been a lot of fun.
Dan:	Ryan, I appreciate it. Thank you for coming to town.
Ryan:	Thanks for having me.
Dan:	Hope you have a great time in Omaha and hopefully this will be available for consumption or for purchase at Hy-Vee’s Wine, Beer, and Spirits. Obviously you can come up to the Library Pub seven days a week and enjoy some Buzzard’s Roost.
Ryan:	Yes, that’s great. Thanks for the support, guys. Happy to be here.
Matt:	Anytime you’re in town, come up.
Ryan:	Yeah, I’d love to. Yep.
Dan:	Matt…
Ryan:	I was going to ask you guys about this place, but that’ll be for another conversation, but I’d be curious how this…
Matt:	Well we can give you the quick synopsis. Mark…
Dan:	Let’s do it off mic so we…
Ryan:	Yeah, yeah.
Matt:	Okay.
Chris:	So we can be done.
Dan:	Say bye.
Matt:	Bye. Fuck off. I mean, bye.
Dan:	Sorry.