Around the Barrel - Transcript: Will Haynes and Matt Giesler (The Podcask)
Will Haynes: The ubiquity of Old No. 7 in everyone's mind – I feel like, wow, it's the staple. It's the mainstay. We love getting people to expand their mind in the world of Jack Daniel’s, cause there's so many wonderful different expressions to try. And we're big fans of that.
Lucas Hendrickson: It began, as so many good things in life can, with friendship. From friendship sprang rants, ribbing, 15 minute timeouts and, eventually, a community of fans. On this episode, we talk with the guys behind the popular spirits podcast, The Podcask.
We break down how they turn curiosity about consumption into conversations, how developing your whiskey vocabulary is key and how the seemingly simple act of turning on microphones activated a global collection of fans to gather Around the Barrel.
Welcome back to Around the Barrel, the official podcast from the makers of Jack Daniel’s. I'm your host, Lucas Hendrickson. One of the best parts of any sort of fandom is finding like minded people that enjoy the same pursuit, be they wildly popular or unique and offbeat.
It's even better when you can kickstart that fandom with people you already know. Will Haynes and Matt Giesler had been friends and coworkers for a long time, and their mutual admiration for spirits led them to take the conversations they were having, add some microphones and create some content. And The Podcask, well into its fourth year, was born.
The semi purposeful, semi stream of consciousness podcast tackles not only current events in the whiskey world but has the guys trying everything under the sun and emerging from barrels from the most familiar brands to small batch stuff from all over. And if Giesler, now far better known as the Greeze, breaks into a rant every once in a while, all the better.
Will: I'm Will Haynes, cohost of the podcast. I am from all over the Southeast. Grew up in Georgia, Florida, Virginia, Alabama and now I make my home in Franklin, Tennessee.
Matt Giesler: And I'm Matt Giesler, also known as the Greeze on The Podcask. Will gave me my name out of necessity just because no one knows how to spell my last name or even say it half the time, and he likes to say that I am a little greasy on the edges.
I am from northeast Georgia and I love my hometown, but I was also happy to migrate to Nashville, Tennessee.
Lucas: Will and the Greeze, welcome to Around the Barrel.
Will: Thanks for having us.
Matt: Honored to be here, man. Thank you so much.
Lucas: Well, the honor is ours, because you guys are certainly at the forefront of the spirits podcasting realm right now. The Podcask, available at fine audio demand sources all over the internet and also thepodcask.com, correct? I get that one right?
Will: That’s right. Yes.
Lucas: Okay, fantastic. Talk to us a little bit about the idea behind the show. You guys were drinking buddies and just decided to turn those conversations into content. What was the origin point for The Podcask? And we'll go from there.
Will: Well, we both grew up in the South, and we worked together in media. I work more on the audio broadcast side, and the Greeze – he's in the video world.
And after weekends we'd get together you know, Monday morning, just kind of talk about, “Did you try anything new? Do you have any new whiskeys or any new bourbons? Did you learn anything?”
And we decided one day, “Hey, we're having these conversations already. What if we just grab some microphones and put it out and try our hand at podcasting and try to make a product that we think that people would like to listen to and maybe learn along with us?”
Matt: Oh, man. I remember coming into the office and just when we started first having these conversations about, “Hey, why don't we just turn on a couple of mics and just hit record?”
We were giddy in the office and we were like, “Bro, do you think maybe distilleries will send us a bottle of something to try? That would be – I mean, what planet would that be? That would be amazing.”
Cause at that time, I mean, Will and I – our whiskey cabinet probably involved ten expressions. I mean, and we're talking – that's post-birthday. You know, it wasn't something in the stocking for Christmas.
Lucas: Sure. The gift receiving aspects of everybody's liquor acquisition at this point. Yeah.
Will: Absolutely.
Matt: Right. And so we were looking at, “Oh man, distillers could send us stuff to sample. That'd be really cool,” and, “Wouldn't that be awesome, Will?” I'm like, “Oh man, we would totally make it if that's what we did.”
And it was funny cause we released a couple of episodes and we were noticing there's people out there that want to listen to whiskey talk, even if we didn't necessarily – I mean, we started it with a premise of, “We don't know a lot of stuff.” We don't. It was like a journey of our whiskey journey. We were very new.
Will: At the time, there weren't a lot of podcasts that were these kind of lifestyle niche podcasts. And we actually checked to see what else was out there in the space, and at the time it was really only WhiskyCast, which has been around a long time.
Lucas: Right.
Will: And that's – we kind of look at that more as the NPR of whiskey and using a lot of information, and we were more morning zoo radio. We call it whiskeytainment.
Lucas: Right. Nice.
Will: And so our premise isn’t to necessarily tell you everything you're going to ever need to know about whiskey, but it's the conversations, it's the hanging out, it's the learning a little bit here and there that really drives the heart of what we're doing. It's like hanging out with your buddies, having a glass of whiskey.
Matt: Some of the favorite parts of our listeners is going back and listening to that first time we freaked out when, you know, I learned something new. And I mean, that happened a lot and it's still happening.
Lucas: Sure.
Matt: I still don't – I can't keep a lot of info straight, and Will calls me a dumb dumb sometimes, but it's fine. They love that too.
Lucas: Yeah. I think I heard that, cause I went back and listened to several episodes, including the one you did most recently on the Jack’s Single Barrel expression that you were trying out. And I believe I heard the phrase dumb dumb, what, four times, maybe something? And that's okay.
Will: It seems like more often than not lately he's been falling in that category, but it's fine.
Matt: Dumber than a bag of hammers has been thrown out more recently.
Lucas: I love that phrase. Use it often. So, yeah, it's certainly useful.
But other than just kind of repetition in growing up, doing it in the college years when it's legal, what were your backgrounds in whiskey and spirits? Or have basically the last four years been about kind of developing that vocabulary, developing the knowledge base?
Whether or not you can retain it all the time is a different story, but what has been that whiskey journey for you in learning about tasting notes and how to describe and how to do this on a regular basis as well as keeping up the friendship and just the conversationalness of the show that you're doing?
Will: Well, I will say my first drink in a bar in college was when my cousin took me out and he ordered it for me. And I had a Jack and Coke, as I believe is many people's first segue into it.
Lucas: So many.
Will: And it grew from there. And that became – because that was the first impression I had of being able to go to the bar in college and get a drink, it kind of stayed in that lane with whiskey.
Lucas: Sure.
Will: And then it was not until I was almost out of college that – I didn't really realize that there was a group of people that enjoyed American whiskey for the nuances and the flavors until I was at a buddy's apartment.
And his roommate was maybe the biggest Jack Daniel's fan I've ever met still to this day. And he was explaining to me and my buddy how different barrels taste different.
Lucas: Oh, sure.
Matt: You’re crazy.
Will: And I looked at him like he was the Greeze. I'm like, “You are talking nonsense. This is not true.” And he told us, you know, there's even jobs you can get at a distillery to be able to taste it, and a master distiller goes through and checks the quality of every barrel.
And I'm just not believing this, but that was kind of my first introduction into the world that this could be something different. I thought it was cool and started kind of dipping my toe in the water.
Matt: Coke at Wendy's don't taste different at McDonald's, Will.
Will: I don't know, Greeze, I've had them both. There’s differences.
Matt: No, there is definitely a difference. One of the things that I tried early on in the whiskey was a scotch and it just didn't resonate with me.
And then I have a great memory of my first ever straight whiskey. I was playing pool. I was in college and at my buddy's house, and I'd always mixed it prior with Coke and just various things, whatever it was. I didn't really discriminate.
But I knew of Jack and Coke and I had had Jack and Coke, but actually my first story of ever having it neat was with my buddy Trip and playing pool. And it was Jack Daniel's, and it was one of the times that I was like, “This is – I can actually do this.”
And it was just a good proof. It's obviously very smooth, mellow, whatever word you want to use for that.
Lucas: All of them work.
Matt: But yeah, I mean, that memory – it was a good moment. And I was like, “Wait a second.” And shortly thereafter, I did try Blanton straight, and that was a little bit higher or whatever and just kind of progressed from there.
Lucas: Yeah. So, you're both working in the media creation worlds. You realize you’re having these conversations that you feel like there could be an audience for it. Clearly that has developed over the years, but what were the biggest hurdles in trying to not just start the show, but continue the show?
Cause, you know, we can all get involved in creative things that we have energy for once or twice or three times, but when you started getting momentum with it, when you started getting some feedback, what were the kind of mileposts for you that you went, “Oh, this could be something that we can kind of keep rolling down the hill”?
Matt: Well, I would say we used it a little bit to our advantage because, you know, we're both family men. We have children and a wife. And we don't have the same wife. We each have our own wives.
Lucas: I was gonna say. Should be plural.
Will: And so we used it as an excuse to get together because it was a hobby, but we're making something, right? So, we can tell our wives that, “Yeah, no. We got to get together. We got to record the show. It's very important.” And I think they would a little bit roll their eyes, but they let us have our fun with it.
But the community that grew out of what we were doing, the feedback we'd receive, the individuals that would travel to events we were going to – we were seeing people coming from all over the country to come hang out with us.
And it kind of grew a community, so much so that we started doing our own events where we would go rent out an inn and people would come hang out and we’d do tastings and live shows. And that was kind of the turning point when we decided, “Let's try our own event,” and it sold out in an hour.
And that's from people that came from New York, Washington state, Canada, Florida, Nevada, from all over the country were coming to hang out with us. And we were able to then tangibly show to our wives, “Look, people listen,” right?
Matt: I mean, what I love about podcasts is that it's such an intentional audience. These people have to seek you. They have to subscribe. They have to follow up. They have to – you know, there is a proactive thing about it to connect with you, right?
And then we just gave them another way of getting in touch with us and we formed this Facebook group called The Podcaskers on Facebook. And through that, we've developed, you know – we added a Patreon.
We started these Whiskey Weekends events, and we were able to come and help market an event here in Franklin, Tennessee called Southern Whiskey Society. And at that point, when we did that event, we were like, “There's about 150 people here that came from out of state to hang.”
And we were – and Will and I, we just kind of pinched ourselves. We are humbled. We have no idea why, because, you know, other whiskey podcasts, other whiskey communities – you know, I would say that we're more on the entertainment side. They're on the more history and facts and tasting notes.
And we've never – you know, our tagline, ironically enough, is, “We don't know Jack, but we'll drink it.”
Lucas: And don't think that escaped our notice. I’m just saying. I’m just saying.
Matt: Oh yeah. Yeah, we've been saying that for about four years now, so.
Will: But it does play into the fact that we’re not trying to be something we're not. But also, we know where the history of the spirit comes from and our love for American spirit. We wanted to give a nod to the Tennessee whiskey that has made everything possible I feel like.
And so there is that dichotomy that we look at every time we do something, that we're not necessarily going to be your most knowledgeable, but we want to also enjoy everything we can and pay tribute to it.
Matt: Our listeners get onto us from time to time and be like, “Well, we hadn't heard y'all actually drink Jack in a while. When are y'all going to drink it again?” We're like, “Sorry!”
Will: We’ll do it!
Lucas: That said, you know, the idea of your whiskey journey – what are the most interesting things you found out about, you know, spirits, about podcasting and about each other on this journey?
Matt: Oh, wow. That's a loaded question, isn't it? So, I mean, obviously if someone were to listen to our catalog of shows, they would see that we literally knew nothing when we started.
Will: I mean, we're talking about bottled-in-bond. We're talking about straight whiskey. Just learning how to read a label, what goes into that.
And then so growing out of that, now knowing the nuances you can pick up from different Single Barrel expressions, from the proof, from the age – knowing all that has really been something we take for granted a little bit now, but back early in the journey was a revelation when we kind of looked at that.
I would say, as far as our friendship, I made reference to that we've done events and things. And the Greeze on the show is very – sassy’s maybe a nice way to say it. He's just kind of aloof. He's a character that you wouldn't necessarily give too much credit for being able to pull off what he does, because he can plan an event like nobody's business.
And that is one thing that's been surprising to me learning about him. His organizational and logistical skills are fantastic.
Matt: Well, thank you.
Will: He’s blushing, everyone. He’s blushing.
Lucas: I was gonna say, there's the mutual admiration society going on at this point.
Will: Y'all didn't see it, but he grabbed my hand in the middle of that, and it was fine. I'm cool with that.
Lucas: Very touching.
Matt: Yeah. I don't know how to follow. I mean, I don't know how to follow that up. But no, I mean, it's when we started doing events that I kind of felt more of my purpose within all of this. It's also when we started seeing friendships, you know, go from online to tangible in hanging out. And it's a borderline family reunion now.
Gosh, well, I mean, what have I learned? I mean, I didn't necessarily know. And when I got involved in whiskey I thought there might be cool, like, you know, you got a posse of five or six guys you like to drink with and hang out and maybe smoke a cigar, something like that.
This is – I mean, we have a Patreon and we've got, you know, people that support us. And god, we're so thankful for them. But, you know, we've got 40 people-ish or whatever that actually come and hang out with us online. And we do that a couple of times a month for a couple hours here and there.
And it's just – I mean, they're quick to tell us, “Hey guys, when are we going to have the next one? Let's go ahead and do it.” So, they've kinda – I mean, we're friends. Cause a lot of these people across the country and even in Canada – we have some in Canada and actually in Paris that do this.
And, you know, it's hard sometimes in communities. A lot of people might not necessarily have a big whiskey friend group.
Will: We take for granted here in the South because of its popularity and proximity because you can, you know, drive just down the road to Lynchburg and be at the distillery in no time.
That, if you're someone who lives in Canada, you may not be able to relate with people that are not in your friend group because they're not necessarily into the same thing you are, but they found a community of like minded podcasters. And the whiskey is the vessel that really opens up the friendships.
Lucas: Sure. Well and I was going to ask, you know, now that you're close to four years into this and you have a little better access to a broader spectrum of products, is there a danger in kind of what you're doing to do a deep dive in the really esoteric stuff? The stuff that maybe not everybody's able to get hold of?
Or do you need to kind of roll back every once in a while and go, “You know, here's the stuff that's a little more commercially available. Here's the stuff that everybody can get around the U.S. and most places in Canada,” things like that? Do you find you have to strike a balance in what you're sampling and talking about a little more purposefully this far down the road?
Matt: A hundred percent.
Will: Absolutely. Yeah.
Matt: It's a balance for sure. And you know, our listeners are so real with us. They're like, “Hey guys, well, why not do something that's less than 20 bucks every now and then? That would be great.”
Yeah. I mean, sometimes too – we had a bunch of people sending us samples of stuff, and we were going through that and they were like, “Hey, quit doing samples.” You know, whatever. So, they're quick to tell us, you know, in a really great way.
And we want to listen to them cause, you know, the show is for them. We really enjoy doing it, but it is for them. But yeah, there's absolutely a balance. You know, you can't do all these limited release products, high expense products without doing the bottom shelf.
Will: Well, and to some degree also, though, if we're only focusing on things that are big and buzzy or popular, it's – you can find that information in a hundred different places.
Lucas: This is true.
Will: So, we do enjoy doing things. And because we also have a good network of folks. And we know people that will drive. If we're talking about a local store that has a great – for instance, you mentioned before we were talking about – we did a Single Barrel Jack Daniel's that was still available in a store.
We talked about that and reviewed that and gave our thoughts on it. And how quickly that store – there were people from Alabama, from Kentucky. I know a guy somehow got his hands on it that lives in Maryland. So, people were really excited about this, cause it was something that – it wasn't – one, it's a Single Barrel.
And so while Jack Daniel's Single Barrel is available at many different locations, we were talking about a specific one. People really wanted to try that. They wanted to go get their hands on it, and they did. And they were responding to that.
And they were excited because it wasn't us just talking about some hyped up limited release here or what not that – it was something that was unique. And that's what we also try to do. We try to provide unique insight on different things when we know we're not going to be the most professional at giving our review.
We'll tell you what we think about it and if we like it or not, and that's where people are responding really well.
Lucas: Sure. Well, we should probably be a little purposeful and, you know, talk about the reason why my podcast exists. You know, you just mentioned you did an episode featuring this Jack Single Barrel recently.
How many of the different expressions have you touched over the years within the show and where does Jack Daniel's not only Old No. 7, but also just kinda the different things that have emerged over the past several years – where does that fall in the world of whiskeys for you guys?
Will: Sure.
Matt: I can’t wait to talk.
Lucas: Here he goes. You're going to drop the hammer on us.
Matt: Go ahead, Will. Go ahead.
Will: Oh, no. Well, I mean, we've definitely tried a lot of the expressions. We also – we’re friends, good friends, with brand ambassador Zach Helton. We've known him for quite a while and he's just recently, end of last year, started working with Jack Daniel's.
And he has been – he's like, “Hey, you guys should try this. You should try this.” Quite a few times at different events and different times, we've just hung out with him in our personal lives. So, we've been able to try quite a bit of delicious stuff.
We love the Tasters’ series, the things that are coming out with that. I am a huge fan and get everyone to try the new rye. I say new, but, you know, relatively new. The first new mash bill in however long it is. Long time.
Lucas: A hundred and something years.
Will: Yeah. So, we love that. We love the Single Barrels. We love the Barrel Proof. The ubiquity of Old No. 7 in everyone's mind – I feel like, wow, it's the staple. It's the mainstay. We love getting people to expand their mind in the world of Jack Daniel’s, cause there's so many wonderful different expressions to try. And we're big fans of that.
Matt: Yeah. I mean, No. 7, probably. I mean, I could say – I don't know if y'all can say, but it seems like the biggest brand in the entire world.
Lucas: It has some heft behind it.
Matt: Right. So, to say that it's a staple is like, “Yes. I mean, for sure.” But here’s what – and in college, you know, Jack and Coke. Yeah. It was a regular thing.
Even if they didn't even have Jack for some reason, I said, “Jack and Coke,” and they’re like, “Well, you know, what about this and Coke?” I'm like, “That's fine.” You know what I mean? I didn't even order whiskey and Coke. I ordered Jack and Coke. And then if you don't have it, you just figure it out, okay?
And so that's just a branding Mecca. It's crazy. But it wasn't until, gosh, probably a couple of years ago that I got a hold of a Jack Daniel's Barrel – actually, no. We did a Jack Daniel’s Barrel Proof, just a regular offering. It was a Single Barrel on the first show we ever did with Chris Thomas at Made South when we had Pappy for the first time.
Lucas: That's an interesting side by side comparison there, but okay.
Will: He had done a tasting for us of whiskeys all across the South.
Matt: Yeah. So, it was like seven different states were represented in the tasting and it was very unique and very cool. And I just remember that was the highest proof I had ever had in my life at the time. I think it was around 133-ish, 134.
And that was – I mean, I was kind of like – there was a bunch of people looking around and I was like, “Oh my gosh. How am I going to do this?” And I had it. And I was like, “Holy cow. That was – I can do this. This is great,” super early on.
And then I started having just even the regular Single Barrel offerings, you know, that's the 94 proof and obviously other barrel proof options or whatever.
And even before we’re on this show – you can go back and previously listen. I have said multiple times I have never had a in the pocket Jack Daniel's barrel pick. They've all been just insane, incredible, unique.
I would go to say that they're complex, even though there is an underlying consistency as far as, you know, I don't think it's crazy off profile every time. But to say – I mean, some of this stuff is just incredible.
Will: Greeze says to almost every person that we – when we're having tastings or he says it on the show as well, but he tries to play whiskey prophet sometimes.
And he says, “I'm telling y'all the next big hype thing. Everyone’s gonna be grabbing them. It's going to be the Barrel Proof Single Barrels. You watch, they're going to be the ones that everyone's snatching up before they even hit the shelves.”
Matt: And even the 90.
Will: I'm like, “Why are you telling people this, Greeze? Come on, we got to keep them for ourselves.”
Matt: Well, you know.
Lucas: You know, that's one that just got Double Gold at San Francisco and has really kind of taken that very particular niche by storm. It's funny to think about Jack Daniel's being able to occupy a lot of different kinds of, you know, slots for whiskey lovers, but it's absolutely true between all these expressions.
And now you've got the flavored stuff between the Honey and the Fire and the Apple for certain types of drinkers and cocktails and things like that. But then, like you said, the rye and the barrel proof on the rye stuff as well.
So, there's a little bit of something – believe it or not, it's not just all brown liquor, one thing. There's a little bit of something for everybody within the universe of Jack Daniel's products.
Matt: Yeah. The rye I had even last night. There was a rye Single Barrel that I got a hold of. And it was actually – I think Zach might've even been a part of that pick. Zach helped me, your brand ambassador.
And I got a hold of one and I mean, insanity. So good. It's so good. It's just like, I don't know what's happening over there, but I love it. And yeah. And so every time someone has a pick locally – and they're starting to pick up more in our area for sure, especially compared to two years ago.
But yeah, it's a great spot to be in. And I mean, I buy multiples.
Lucas: Yeah. What's your favorite part about the lore of Jack Daniel's?
Matt: The safe.
Lucas: Yeah. Yup.
Will: That's good. That’s good. You can almost stay away from that.
Matt: Yeah, yeah.
Lucas: Yeah. Never go into work early.
Will: That’s the words to live by.
Matt: That’s right. That’s what I do every day.
Lucas: That's the key take away. The key to that whole store. And if there had been a key, you know.
Matt: Everything would be different. Yeah.
Will: There’s so much to the whole story.
Lucas: The whole thing would be different.
Lucas: Do you guys have your favorite ways to enjoy whiskey and have they changed across the course of doing this podcast?
Matt: Well, it was 95 degrees yesterday and so I had two cubes of ice with the whiskey.
Lucas: Right. Doubled up.
Matt: Oh, yes. Cause – and you know what, I don't care. By the end of it, it tasted a lot like water, but it was fine. It was good. For me, to answer that – I’ll let Will answer. Obviously the majority of what I do is neat, you know, with the nosing of it and the tasting of it.
A lot of times, you know, if something that I have open for a couple of months doesn't open up the way I want it to, I am going to probably drop a drop of water on that in the glass, not necessarily in the bottle.
Lucas: Sure.
Will: Adding water to your bottle over here, Greeze? You're a lunatic.
Lucas: You’re a lunatic or you're running a less than reputable bar.
Matt: And we're not dealing with my wife writing, you know, chalk lines on my whiskey, trying to keep up with how much I'm drinking. But yeah, no. And then, you know, obviously I'll have some on ice. I do enjoy a whiskey and Coke, whatever that may be.
We were ridiculous. We did one episode where we just tried a bunch of things and Coke. And I can't remember which one.
Will: There are some things that are not good, that don't have true profiles with this.
Lucas: This is true.
Matt: Yes. And never had that issue with Jack and Coke, but yeah, there's some things out there that you'll pay a lot of money for that are not great. But yeah, so a lot of different ways. Old fashioneds. You know, love a good old fashioned, so obviously I'm into cocktails too. But yeah, I’ll let Will speak into it too.
Will: Yeah. Obviously love cocktails, like you were saying, especially in these hot summer months in Tennessee that we're about to get into. But typically 90 percent of the time, I'd say I'm having it neat so I can enjoy it, smell it, get those different aromas, those different flavors out of it.
But one thing Greeze and I, that brought us together early on – this was – we've known each other since we were both in college and we have a little something we call game day mix, and that's just Jack and Coke.
But when you're having game day mix, it's a little bit more Jack than you'd normally put in it if it's not game day. You're talking about the red plastic cups with Jack and ice and Coca Cola and just enjoying that, and that beats the heat for sure.
Lucas: I'm gonna jump back into both of your loves of cocktails. Have you guys tried the new Jack Daniel's aromatic bitters yet though?
Will: No, we have not. No. I’m calling out Zach right now. Zach, we need some.
Matt: Right.
Lucas: You know, a good old fashioned with some excellent bitters – not a bad thing. What's coming up for you for the balance of 2020?
I know everything's – you know, so many things are kind of up in the air right now, but as far as the show itself, what can we look forward to hearing the balance of the summer and going into the fall and anything that you can kind of pull the curtain back on a little bit for you coming up?
Matt: We're in a wait and see hold pattern there, Lucas, like a lot of people. No, gosh, man, we had our Whiskey Weekend events we just completed this past March, early March, like a week before the crazy.
We completed our Whiskey Weekend batch two, and we were supposed to have batch three this fall, and plan to have – and moved that now to the spring. We’re going to expand it to do fall and spring, just because the demand is so high.
I mean, we're doing this thing and it's selling out in like literally two hours max. And it's a pretty hefty investment too for these people, but it's just a great community. It's a vacation. People are bringing their wives on it and their wives are just like, “This is the greatest. I love y'all.” It's so fun.
And it's a really great time, really great hang. And we were stoked about 2020, just kind of expanding that and doing that, but, you know, we'll be back. I don't know when that is exactly, but hopefully we can be up and running here pretty soon with those events.
Obviously, you know, the podcasting world is gonna –
Will: Yeah, it’s a weekly show. Every week, we put out a new episode and some bonus content thrown in there. And Greeze mentioned, we do – we call them Town Halls.
It's people that support us through Patreon and we essentially get together online. We've been using Zoom, and it's a great format. And literally it's just kinda hanging out with your friends from all over the country, having some whiskey, telling stories.
And sometimes they go four hours. So, it's hard to get off when you're hanging out with your friends, you know, so we just love to hang out and do that.
Lucas: Sure. Tell folks where they can find you. We've touched on the website and also the show itself, but give them the rundown on social medias and all the other ways that they can connect with you, including the Patreon.
Matt: Well, I mean, if you want to see where I'm at, it's @therealgreeze on Instagram. Because there's a fake Greeze out there. And it's G-R-E-E-Z-E. You can connect with The Podcaskers group that we were talking about on Facebook. You can actually get there by going to thepodcaskers.com, which is really great.
You obviously have thepodcask.com. Will owns and operates @thepodcask on Instagram. Am I missing anything?
Will: And patreon.com/thepodcask is where if folks want to learn more about the Town Hall and things like that.
Matt: Yeah. If we can make any plug, we're like six people away from hitting 100 patrons there, which we'll do another show. So, I know a lot of our faithful is like, “Come on, let's do it.” No, it's really cool having, I mean, not only a big listenership, but 100 people that are investing in your show monthly. It's just super cool, and we're just humbled by it.
Lucas: Will, the Greeze, thanks for joining us Around the Barrel.
Will: Thank you so much for having us.
Matt: Again, honored to be a part of it. Thank you so much.
Lucas: Around the Barrel is the official podcast of the Jack Daniel Distillery. Follow the podcast on the web at jackdaniels.com/podcast.
If you like what you hear, please subscribe, rate and review at Apple Podcasts, Google Podcasts, Spotify, or wherever you gather your on-demand audio. Always remember, with great podcasts and great whiskey, please enjoy responsibly. Join us next time for more conversations Around the Barrel.
Your friends at Jack Daniel’s remind you to drink responsibly. Jack Daniel’s and Old No. 7 are registered trademarks, Copyright 2020 Jack Daniel’s. Tennessee whiskey, 40% alcohol by volume, 80 proof, distilled and bottled by Jack Daniel Distillery, Lynchburg, Tennessee. Around the Barrel is intended for listeners 21 years of age and older.
