Texas Whiskey Talk

Ep #6 - MKT Distillery Tour

December 11, 2019 Justice Season 1 Episode 6
Texas Whiskey Talk
Ep #6 - MKT Distillery Tour
Show Notes Transcript

This is the 6th episode of Texas Whiskey Talk! In this episode the Weave and I went to Katy, Texas, and linked up with Nick and Nici Jessett, the owners of MKT Distillery. This is another two part series, where we do a walking and talking tour through the distillery and then we have a second episode with a tasting.

MKT distillery is named after the Missouri Kansas Texas Railroad whose historic tracks pass within 30 feet of the distillery. What’s unique about this operation is their connection to the rice. Katy, Texas was once the "Rice Capital of the South." MKT distillery honors this history by incorporating rice into its whiskey mash bills.   

If you enjoy this episode, join the Texas Whiskey Nation and support the show by following us on Facebook and Instagram @texaswhiskeyexperience and on Twitter @texaswhiskeyexp. Also, make sure you subscribe to our channel Texas Whiskey Experience on YouTube and Texas Whiskey Talk on iTunes, Google Play and Spotify. If you want links to the show sent directly to your inbox go to our website, texaswhiskeyexperience.com, scroll down and subscribe to our newsletter. Lastly, in the month of December we have a lots of swag to include shirts hats, coasters, glassware, you name it. We’ve launched our online store and just in time for the holidays. 

Enjoy the show. Cheers. 

Support the show (https://www.patreon.com/texaswhiskeyexperience)
Speaker 1:

[inaudible]

Justice:

Howdy folks, Justice here with the sixth episode of Texas Whiskey Talk, the voice of the Texas Whiskey Experience. In this episode, the Weave and I went to Katy , Texas, and hung out with Nick and Nici Jessett , the owners of MKT Distillery. The distillery gets its name from the Missouri, Kansas, Texas railway, whose historic tracks literally run 30 feet from the distillery. What's unique about this operation is rice. The distillery is located in a complex of rice silos. And what's also unique is they incorporate rice as a grain into all of their whiskey mashes. So this episode is similar to Gulf Coast Distillers. It's a walking and talking tour. And then on episode seven we sit down and Nick and Nici and do a tasting in their tasting room. So if you enjoy the show, join the Texas Whiskey Nation and follow the Texas Whiskey Experience on Instagram and Facebook and on Twitter at texaswhiskeyexp. Also subscribe to our channel on YouTube, Texas Whiskey Experience and listen to Texas Whiskey Talk on iTunes, Google Play, and Spotify, or if you want whiskey updates sent directly to your inbox, go to our website, TexasWhiskeyExperience.com and subscribe to our newsletter. Cheers. Addie . Folks. Justice here with another episode of Texas whiskey top, the voice of the Texas whiskey experience. I'm joined by my cohost, the weave and this episode we're bringing it to Katy , Texas. We're on the Gulf coast trail of the Texas whiskey trail and we're here at MKT distillery with Nick and Nikki Jessen . Thanks for having a sound . Hey, it's a pleasure. It's a pleasure. We love having you guys out. We love showing you what we're doing here down in a historic Katy, Texas. Well , we're super excited cause the weave and I, our Beaumont boys are Southeast Texas folks, so we're super excited about highlight what you guys are doing down here. And the other thing is you don't mind the weather except for a troll . Exactly. We're used to this. Yes, exactly. We're conditioned. Awesome. Awesome. So tell us, how'd you get in his business?

Speaker 3:

How'd you get in the whiskey business? Uh , several years ago we went and we were in , uh , Tennessee and we drove down to Gatlinburg, Tennessee, and I'll have you guys have ever done that. But it's a super fun trip. We went to one old smokey distillery. We went to a sugar land's distillery. We went to an old smokey distillery , um, did the samples. They're all three times and then repeat it because why not? Um , and we just loved it and we thought this was super awesome and we wanted to bring just that entire vibe of distilling and having fun with spirits of whiskeys back to Katy, Texas. So other than enjoying whiskey lady products, do you have any background related to this? Not at all. No. No. We are both have jobs in corporate America. I worked for Accenture, so I'm a consultant and it was kind of, that was a good for this process because whenever we came up with an issue, it was just like solve it . It wasn't a hurdle. It was just a soft things. Nikki works for company, so she has to do the same thing. So when you come up with a problem, you just call it. And so that's what helped us get involved in this industry. That's why we didn't find a hurdle that was too tall and we just kept on going forward. So you guys are here in Katy , there's a tie between Katy , Texas and Katie . Yes. Talk to us about that. Sure, definitely. Definitely. So, MKT is after the Missouri, Kansas, Texas railroad system that was started in junction city back in 1870 and it's slowly weaved its way into Galveston back when it incorporated in 1870 it's official stock symbol wasK dash T . so they started nicknaming it, the K T, well a steam trains had to stop every 30 miles to get more water and this stop was 30 miles away from Bonner's point, which is in downtown Houston by the jail system. And I don't know that for any particular r easons, but we were 30 miles West of that. So this was the K aty West D epot. And so I s hould just k ind o f, the name shrinks and time goes on. They shortened it from the K aty West t o D epot. Just t o i t. Y eah. So t hen there's big rice. Yeah. Obviously. Yes. Yeah . So Katie was pretty much the rice capital of the South during its heyday. They has it Beaumont, because they got a lot of rice . I'm not going to argue, I'm not going to argue you two are larger than me, so I'm not gonna argue this. Um, so during the Tae day , they had 70,000 acres of rice under production , uh , and they had over 300 farmers involved in, so this is kind of one of the many silos, one of the five remaining rice dryers. This was the longest by far. This was created in 1947 and we've been just thrilled and excited to kind of move into it and use it for our production purposes. But , um , because it is a huge rice capital here, we do use rice or whiskeys . We want to talk about you had the idea of occupying this space. Um, well, so we kind of thought about it for a little bit. Uh , no label used this space. Uh , that's where they started and they moved out and went next door into a very larger facility. So we kinda knew it was open, but we kinda didn't know if no label would be amenable to us being next door being. Also in kind of the beverage adult beverage industries . But it was available and we took an opportunity and we're super excited because not only is it a rice dryer in his fork , but the MKT railroad is about 25, 30 feet that direction ours . So we are right next to it. Did the TTB look at your crosswise missing ? You're trying to distillery, you know , rice was white . I'm a little bit yes. A little bit. Yeah. GIBC was a little bit more concerned. So those legislative branches and regulatory agencies are always fun to work with. Yes. Well cool. Sharon talk and show us what you got inside. Yeah, sure. All right you guys. All right . As you can see, we're occupying the whole thing. We haven't really changed it. We've just kind of moved in to where it is. That's always been the fun stuff. So this is our fermentation run behind electrical panel one

Speaker 4:

[inaudible] .

Speaker 3:

So this is where we ferment everything we ferment. And , uh , lastly , right now we've got an AC in your unit in here to kind of keep things chill down as since it is craft distilling, we don't have kind of like this, it's gotta be specific temperatures. We just try to keep it cool enough to where the fermentation process doesn't kill the yeast. So when you used to, or when the masters fermenting , it raises the temperature by five degrees approximately. So if it's hot outside and you get the shoe stubble or the containers to over a hundred degrees Fahrenheit, the East guys . So we just tried to chill the room down so that it doesn't get that under your words . Talk to me a little bit on East ranked one of the things you guys front and [inaudible] yes. All natural . Or we also have an importance , well, so it's kind of a, it's a, it's a, let's see what happens kind of thing. So once we have mashed in reporting into the fermentation tanks, we usually let it sit for a day or so to see if the natural at for come in and start [inaudible] yeah . From the overall environment. Right. And so it's kind of that fun. Good word . It started, so let's just see what happens and then Nikki will measure the specific gravity before and after just to make sure that we're leaking from in and out. If we have, great, if we haven't, then we'll pitch in some distillers . She used to kind of let it finish it off better . We try to let it just see if it's going to do what it's going to do so that while is consistency the challenge? Are you getting different flavors? Batch to batch? Yeah. We're getting different flavors would just glide because we don't want it all the tastes the same. We want it to be very unique, very unique. Kind of like a flavor that you're polling everybody , so your water. Yes, yes, yes. We're like , great. We use Katie water and our mashing process and an approved process. You run it through a couple of filters just to make sure we do some of the nastiness out. What really do want it to taste like Katy , Texas ? You want it to be that moment now? Yes, yes. Sure, sure. Let's come over here. It was getting kind of cold. I was waiting for my Jafar . Right. So we do, this is kind of our mashville right here for our whiskey. And our whiskey is going to be our silver spike and our bourbon source , the same Nashville. So we're Spike's going to be just that aged for an hour. A bourbon is obviously going to be [inaudible] . Yes, yes. Um, and then our , um, then we also use that same distillate for a bourbon and that's going to age as long as it needs to it. Sure . Right. So we use Texas corn that we get from Denton, Texas, and we get this from NBSC , which is one of the proud partners of the Texas whiskey association. Um , and then we throw in Katie , Russ . And so that was our big thing was that we wanted to do obviously being in rice dryers , uh, being in Katy, Texas, being the , the rice capital of the South. Um, we wanted to use Katie rice and we use Jasick farms. Rice in there hangs out on five 29. So I go drive out there and go pick up rice from them . Right? So we kind of , that's our process. And then to , uh , kinda convert all that starch into glucose. We use barley that we molted barley that we also get from , uh , Denton, Texas and also comes from MBS . Yeah. What are the percentages on the mash girl ? I think it's about 53% is corn. Okay. Yeah. And that's about 20 some odd percent is the rice. And then the rest is the bar. So that it's got enough of that. A 51% has to be corn for bourbon. So we've kind of taken it and passed it beyond that. So using rice that doesn't cause any classification issues or, no, no, because it has to be a cereal grain, cereal grain. And so it is a cereal grain . Right. And what is going to do for us. So when people try our silver spike, they always comment that it calms things down or it's a, it is a, a Cromer flavor profile. It's not quite as harsh and it's really the rice. We didn't understand why that was doing that. Um , but being next to a brewery, the guys who always come over and they've always reminded us that um, light beer is made with Bryce . So if you look at it, rice does calm things down quite a bit. Yeah . So that's what we get out of that. So the bourbon should be interesting as far as we know, there's only maybe one other place that's putting rice in there , a bourbon. So we might be number two or number one if they're not it, the only people in the unit us making urban league wipes . So maybe is there any challenges with making a mash with rice as an ingredient? I mean, I don't know. Strike temperatures are going up the equipment or anything like that? No, no. It's been pretty good. We do kind of have to blend it one more time just so we can get all this dark chocolate or grind it one more time. Okay. It's um, I dunno . It's been kind of fun. Awesome. Well, what else do we got back here? So this is our massively huge, monstrous skill. It is a good skill. Yeah. I mean we'll try to get out of the way, but that is our big 55 gallon still . We went with a 55 gallon , uh , really just opening up to make sure that people wanted this place and kind of enjoy the flavor profiles that we're getting out of it. Uh , we are looking at getting a larger still, so that be kind of the next step. And we really like given 17 batches to try to save a little time. Yeah . Time and effort. Yeah . Spending work harder and smarter. Yeah , exactly. Exactly. So what , walk us through this . How long does the process take for you guys? Crank out product? Um, so, so it's a 10 hour mash time. That's always the mash and takes about 10 hours and that's getting the , the , the grains in there, getting the starch component out and then converting all that starts to glucose takes us about 10 hours . Um, it's kind of a laborious process. And then the next day, once it's cooled down enough, we pull it all out using our fabled , uh , bucket pumps , which just an awful process. Um, it's fun. That's why we work rocks because it goes everywhere. Um , not what needs to go. Exactly. Exactly. So then we transfer it over into the fermentation room, let it sit there for a day or so to see if the natural use are going to come in and take off. If not, we then throw in our East and it takes anywhere from, believe it or not, during the winter it was taking a week to for me and everything out. And during the hotter months, it takes two weeks for that fermentation process to go all the way through. And I think it's quality because the heat side of it all. Um, so then once that's done, we bring it back in here and we heat it on up to 190 degrees and start cooking. And that takes about another 10 hours to get the distill it out. And we're going to get about two and a half gallons out of every run. Stripping runner , no, we don't need to do a stripping run because we've got the reflux fall among the top though. So it will do all of that in house . It's kind of, it's that process. So that does that. And so we'll pull it off at about 160 proof tasted a few different times during the process and make sure it still tastes good. Yeah . Yes, yes, yes. So I'm super jealous that you got this second career thing going. So how did y'all have specifically learn to distill? Um, kind of twofold . We do have a distiller involved in our operation , um, and he's been distilling in old Katy knob at all for 10 years or so. And so he kind of knew the process on moonshining and so then it was just a, how do we take that moonshine because Mary is really just a sugar mash. It's not really agreeing mash . Um, how do you then take that into a brand image ? And so we, we kind of experiment with it a little bit. Um, it was weird the first time we get it. Um, because it , when you throw all the grains in there, it becomes this start sheet mass that is horrible and we didn't among pedal looking forward. Like, I'm like, how am I going to get anything out of this? Because it honestly looks like a wheel and not the fun oatmeal, but more the Marriott Hilton continental breakfast, lift up that lady and go, Lord, what is this kind of stuff. So then , um, but we kind of followed the process, right? We know what we have to do. And so we threw the barley on there within 10 minutes I think starts turning in a clipboard and it was that conversion of starch to glucose, which is like, okay . But so it's been a lot of just trial and error, but what we have had is a lot of people kind of jump in and help us. Um, so within the whiskey industry or the spirits industry, there are some people that are very close ranked , you know, it's our secrets, but there are a lot of people in the craft side that are very open. We'll come over and help us out, give us advice. Um, we've had , um, moon rich moonshine. He came in and spent a day with us, kind of helping us out on stuff. Um, we had a fight from the Hill country , uh , Texas Hill country distillers and a couple others that we can just call up and they're like, Hey, yeah, try this, give this go . So it's been really helpful just kind of going that process. Yes , yes. So we do make room in China and they actually won an award, so we're really excited about that. Sorry . Yeah. Uh , 50 best and it got silver metal . Nice. Okay . So that was kinda fun. We've got our own gym that we have now. We have our ,

Speaker 4:

it's new, it's new within the last month where we've been, our website got hacked. So he's just now, he's just slowly adding everything back on challenges . I

Speaker 3:

need a staff and millennials to , uh , to help run to my websites . Yeah, truly. I understand. I do understand that. So yeah. So we wanted to do a gym that was kind of a Texas genuine , we use Ruby red grapefruit, Texas line, Texas and Texas weekends for the Southern butcher . Does any ad or anything isn't even that ready to taste? Yes , yes, yes . Yeah. Go start today or tomorrow. We're maybe start and then we have a evolve haul out thing involved call coming out as well. And Saval Hala is a Scandinavian , Scandinavian vodka that's a mass rated with a bunch of kind of herbs and stuff. And uh , one of them is a niece and I'm not really sure what the rest of them are, but it is a absolute absence and yeah, black licorice and stuff like that. So it's a good friend of ours who also worked at Accenture years and years ago is kind of collaborating with us. So we've got some fun things going on. I know it's not whiskey , but some fun kind of steps ahead. When we get the bigger still, we'll be able to experiment more on this, find some really good recipes and then go. Yeah. Got it. Right. Yeah. So we have wheat , uh , on may the fourth, we did start our first bourbon in the barrel . So that was a conscious decision on live for you're a star Wars and star Wars. It was when you're just kind of looking for a day, that would be kind of fun. Part of what we tried to do is just have a lot of fun with it because at the end of the day we are making spirits, right? So we are making stuff to kind of help people even happen . So we don't really take ourselves too seriously. We always kind of poke fun of ourselves a little bit. So we thought, why not do kind of our big barrel lane and whatnot on may the fourth. Right. And we can play into a little bit of the star Wars stuff and just have some fun with it. If you look at our Facebook page, our one year anniversary has a surprise dog on it cause that's kind of an end . The whole thing. He has the Holy cow, I can't believe we made it a year. Right? So we're just having some fun with kind of what it is that we are here and I want to do the video, but Imperial marching . Yes. You want to walk us over this way? [inaudible] sure. So if you follow us this way , um, this is our beautiful 53 gallon , uh, herb . So we uh , did it three months ago almost . And probably within the first month we took a little sampling. Super awesome. Um , [inaudible] extra Orion . This woman who wanted to argue you think was going to auction it off the chair . So a lot of times the smaller barrels will be like, the burden is the 25 [inaudible] charity. Okay. If you're ready to do it then you're going to get most of your bang . So that was what we decided to do our work first . We will start now again on the week , within the month, some smaller barrels . Just start leading some work with this will be the first [inaudible] yeah . And people always ask us where is he going to be ready? And honestly, we don't know. It's ready when it's ready. It will tell us when it is ready. Yes . Yes. Power level [inaudible] uh , you are aging. Who should get on? Um, yeah, no problem. People that are betting their Jason's listeners , they're going to have someone in your group. It doesn't [inaudible] what else you got? [inaudible] no worries. Don't worry . I'll stop. And so my parents [inaudible] [inaudible] awesome. Awesome. There we go. So , um , it's going to be kind of interesting to see what a pecan flavored or aged [inaudible] texts [inaudible] yeah , yeah. That's awesome. [inaudible] we started now upon the safe over there that are two small barrels on that days are distillers and they had gone [inaudible] yeah . Yeah. So similar top bolts . So yes, let's wait a minute. Do you want us to , what's going on? Sure, sure. So this process , um, [inaudible] circle and people always think that it was only ever dry survey . So I said at one point like include at least 16 million pounds for the Bryce dry air in one point. We are the only driver that still has their um , uh , the furthest one Carter is now in the heritage museum. The other two have been scrapped. So we still have it. We're super impressed with that. But that being said , the one part , the , what are all those jobs ? So the jars were the labels on, it was our experimentation with a rice component. Obviously when we started this, we knew we wanted to do rice as a proponent. And so that's all the very instant tried to get the flavor profile. We want our sacrifice to you guys. We've tried every last one. I mean it was hard but we muster frustrate them, pushed the ones without labels, was our distillers , um , efforts to convince us that we shouldn't use Katy water. Um , he told us that real distilleries use reverse osmosis and other fun things, rain water . And so we needed to do that. We wanted to do Katy water. So we said, he said to us, well, I'll take what winning was on this side. Proof it down with all these different things. Write numbers on the top, give you a sealed envelope. You guys do taste tests and figure out which one you liked the best. Cause I guarantee you it won't be Katy water, but did give us the caveat that we had to switch it around her in her mouth and spit it out, which was honestly a climb if you ask me. So it took us a good bumper to kind of get the courage to do that. We sat down and went through everything and the one that Nicky and I settled on was actually Katie Waterman or not one of your stores, so we just kind of went with it and making it , you don't even live in the KT municipal districts . We live out in a mud district kind of a little bit, couple miles South of us. So it's not like it's even a flavor profile that know . People always ask us what that dark one is. I'm not really sure. Can you say Katy water words ? Maybe . Okay , okay . Yeah , that'll work . Yeah, so we go through it a couple times just to make sure it is a flavor profile. See ? All right . All right , so let's just say it's time for fun . Katie is a railroad expression . Anything as you say , which was the MPS or the railroad system. We saved it from being strapped. It was built in 1905 and I'm not sure if it was on the MKT railroad system, but I did come from Waco and it is our you doing , so we do have a cigar lounge that is underneath the metal silos out there. And we have his selection of cigars. Yeah. We don't sell the sparse cause I don't want to be in the tobacco selling industry. Okay . So we did personal collections that people drop off and then we have a tip jar where people can throw in what they think is appropriate for the cigar and we use that to go repurchase . And it is our own personal collections . I love anything that is a dark Maduro wrapper and I prefer Dominican tobacco over everything else. I hate cigarettes . I used to smoke down way back in the day. I could buy a box for 20 for 20 bucks. Way back in the day before was fortunately we started smoking them . So like, you know, early nineties. I tried to stay away from Swisher sweets. Well the natural environment in your identity you don't have to worry about. Yeah, no , I really don't. I do have a couple little things in there, but it's more just token at this point. Yeah. And the humidity level. Yeah. Okay. The rest of the experience . Sure. Sure, sure. This is a very, very uh , fun. Kind of takes me room along the stuff here . But this is inside the silos. And the fun part about what we do is a lot of people try by that I've lived in Haiti for years and you drive, how many hours did you come here? And now you actually get to experience the silos from the inside. And so you can to sit in here and it's a little corner than being outside cause you aren't covered with just, Oh so much concrete. Right. So it does kind of created cave-like environment here . You've got a nice route out a little bit and then we've got plenty of fans keep like a wind tunnel of air going in this direction. So it's cooler than just being out of the environment . Nice . Yeah. So that's it . We have a lot of Kickstarter people kind of help us pay for all of the stuff. And so we honor that when they got names from the bar behind me that games usually have a bounce house outside. We have giant guy [inaudible] tables. Yes . So we won't have a band usually . So we usually open up the first Friday of every month from like five to 10 and we'll have a band sitting out there of musicians. We'll have a food truck come in. You've got to create a fun little kind of sunsetting. Fine . Okay . We do a lot of things like that. We try to get Katie involved as much as possible what we're doing. Um, we even , uh , relaunched a Christmas tree that sits on top of our drivers. That was a tradition that the didn't driver used to do for years. And then once they shut down the back in 2005, if not a little bit earlier, it didn't happen again. And it goes kind of the old community change . So that was the thing that we wanted to do. So when we took over and started it, and we've raised our Christmas tree that very first, the mid December that we raised it and they still talk about it. We had the mirror in here last week and it was like, Oh my God, I can't believe you guys did that. That was so awesome, my entire family from that . That was great. We've had counseling come in, just loving that or tell someone , get involved with what we're doing all the time. So it's been great to have the KT community involvement, community involvement brought up [inaudible] Barbara [inaudible] long hair not only help the kid friendly, but we're also very pet friendly . Um , we have a collection of dog bones in the office when we see dogs, even though we have water bowls. Um , we've even had a Potbelly pig here, so his name is Cupid. I did not know that. So , um , I'm not allowed to say whether or not we did or did not do that.

Speaker 5:

So your customers that come through here, you guys are on the Texas whiskey trail now, so you've seen people coming through with their cars , sign her on the text . Was the trail

Speaker 3:

actually right over there? Says Texas and then getting her to work? Yeah , I'm on it. I want to get my card. Swipe on. Awesome. Look at that. Look at that. There you go. There you go. Yeah, we were really proud to be part of the Texas whiskey association. Um, that's been a big spear of ours. Um, really started years and years ago when we'd go to specs and total wine and places like that and we'd see, you know, bottles of non Texas my long ago politics. And I remember reading some stuff from Wade water and it was like , who's taught me all about the kind of like the acts , the trueness to it all. And so that was kinda my mind . Good board, I can't believe it. So then when we started this distillery, that was our big thing. We wanted to wanted all that kind of stuff when we first started, you know, you're trying to figure out where to get grains and you go to, you know , the broom brewery scores and it's like, can I get some grain in a second? Yeah, we can get you this from Iowa. And I'm like, what about Texas? And I'm like , no . So then you kind of have to branch out and try to figure out what are the facts . We eventually cottoned on NBSC down in Texas and we know everything comes from Texas. So, so help us out. So can you talk about the certified Texas whiskey certification? How that works. Yeah , sure. So it's kind of a, it was a stringent process. So Wade and Spencer came in to kind of interview us and find out what they were doing and was a , how was your process? Let us see where you're distilling, right? Because you actually have a skill isn't really operational. So I think when they came in, we were actually mashing in and I think we were matching the idea . So they saw that we were literally working. Right, right. Um , and then they start looking at the bags, what are the next come from? Where's that going home? Because we had MBSC stamped on them and they'd already certified NBSC as a supplier of pure Texas products . We're like, okay, cool. And then the question was worse , but rice coming from, so we haven't had to show them a bag of rice from Jassy farms and it says, you know, produced in Katy, Texas and you're like , okay, good . So we're happy with that. We'll now show us the permutation side . We're in Birmingham . So we had to show him where the barometers were. I mean when that stuff in there and it's like, okay good, so I can see the truth of really doing that stuff. And then where's your bottling line? Right , right, right there. So you know, so that was kind of the process to see from start to finish what we're doing and they will come back in a year just to make sure that um , we're still doing it the right way. He was actually the first trail member Jim check-in . Yes. Um, so what's the trail members coming in? Where's the furthest someone's come to check in? Where are we tracking that at all? Australia? Yeah . No way. Last. No, it was last Saturday, my Saturday or Sunday, Sunday last Sunday. So he came in from Australia. Um , has done, will have done of the 15 places, I think he's had done 12 or 13 and one were the second to last, but he flew in from Australia. There's going to be here for a week. Did like the whole gamut here. Did not get Gulf coast, which you guys were looking up to do because then this one in Austin, what was going up to Dallas and here's why not in Dallas and then going to Kentucky to do that trail. So I have a trail, right ? Like whiskey, maybe a drop here and there. Her hither and Yon. It's mostly wine. Yeah . Yeah . So that's the furthest and he will, I don't think there'll be much than that .

Speaker 4:

Okay. I have someone else that reached out to us that asks about coming from [inaudible] . I recommended to them, they said you'd like to come. I was like, you should sign up for the trail if you want to do this. I'd show you the rest of Texas whiskeys and things like that. So I don't know if you'll ever see them, but we do try to throw that out there and say, Hey, try it out. Because if you pay, you get a free tour, some free drinks, samples or whatever, and it's a good opportunity.

Speaker 3:

Probably told your Texas, Texas whiskey experience.com I didn't actually go out there and check it all out. Saw that we were on the map. So it was like awesome. Yeah , that was nice. That's why I left out . Once you see the library as well, where you go and you go work , not just focus on the distillery. So looking at whiskey centric distilleries, bars, restaurants or just trying to create like day trip experiences. So I saw some

Speaker 4:

people don't right now a lot of people are not as familiar with distilleries. A lot of people know breweries and things like that. Well we've had people come in like what ? What did we do? And I'm like sample, you can get a drink, you can sit down and hang out and like [inaudible] or like whatever. And I'm like yes . It's the same thing. You can do live in a distillery too and have fun kid friendly , pet friendly , hang out and have a good time when people aren't familiar with that right now. So that's awesome that y'all are doing this to kind of highlight that.

Speaker 3:

Yeah . Well then it's good too cause like you were talking about the experiences, right? So we see it from one side, but we don't see it from the consumer side. So we don't know what that experience looks like on the flip side. So that the fact that you guys bring it in and talk about it, that's great for everybody because I can say what I think. Yes . Black. It's not what you guys want to taste. Yeah, we'll taste. We'll take it. So great. So Hey,

Speaker 5:

I'll let you folks out there. The Texas whiskey nation need to get on down to Katy, Texas, come out to the Gulf coast trail on the Texas whiskey trail. Come hang out with Nick and Nikki . We're super proud of your operation being here in Southeast Texas. Thank you very much at the rice gap , right ? The rice snap , debatable . But uh , come on down to MKT distillery and be a part of the Texas whiskey experience. Cheers.

Speaker 2:

Hey folks, hope you enjoyed the show. Thanks to Nick and Nikki for having us out. They're a hoot and they are running a truly craft operation. This is a really unique stop on the Texas whiskey trail and every trailblazer needs to hit it. Stick around for episode number seven where we're going to sit down with Nick and Nikki in their tasting room and try some of their spirits and let us know what you think about the show. Join the Texas whiskey nation and subscribe to the Texas whiskey experience on YouTube and Texas whiskey. Talk on iTunes, Google play, and Spotify, and check out our website, Texas whiskey experience.com. Cheers.

Speaker 1:

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