My Favorite Movie with Brian Sprance, New Riff Master Distiller

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Well, hey everybody.
Welcome into another special

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bonus episode.
Bonus.

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Episode.
Brad, I just love doing bonus

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episodes of film and whiskey.
It's the best man.

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Cause most of the time when we
are doing a regular episode our

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research involves watching A2
plus hour movie and drinking a

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whiskey and with the bonus
episodes that is not the case

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and in fact the the roles are
reversed most of the time.

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Man, it's it's usually whiskey
prep and no movie prep.

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Today is no exception.
I've I've been enjoying my deep

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dive into the world of new riff.
Brad We've had new riff on the

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show, I don't know, 5-6 Times
Now.

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Not enough?
Yeah, not not enough, But

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probably more than any other
distillery on film and whiskey,

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they've been with us since the
beginning.

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Yeah, the the absolute
beginning.

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I mean, we've loved all of our
conversations with Jay.

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He's talked to Kurosawa with us,
talked whiskey with us and to be

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frank, Bob New Riff continues to
put out stellar whiskey.

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And so I have no problem having
them on the podcast.

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Nor do I, man, I, I, I still
tell people to this day, if you

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are new to the world of whiskey,
if you've just started trying

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bourbons and Ryze and you're
ready to kind of take things to

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the next level, especially in
terms of proof.

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Like if you're ready to get
bumped up to 100 proof.

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I really don't know many bottled
and bond bourbons that I would

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recommend more highly than new
Rif bottled and Bond And like I

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think I've gone so far as to say
on this podcast before Brad,

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controversially, I think I I
prefer the bottled and bond to

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the single barrel.
You and I are like pretty

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starched, staunch proponents of
the bottled and Bond bourbon and

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bottled and Bond rye.
Yeah, you you really can't miss

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out on their bottled and bond
stuff because it is so

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consistently high quality like
like their single barrel stuff

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is is spectacular.
Bob, we're we're not saying

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anything else, but man the
bottle and bond is just always

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going to hit the spot and it's
at a price point that most

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people can afford.
So regardless of all that, Bob,

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why, why are we here talking to
new riff today?

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We're here because New Riff made
an announcement.

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You know, Brad, people come to
our podcast for breaking news in

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the world of whiskey.
And by breaking we mean news

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that happened two months ago and
we were just getting around to

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talking about it now, the.
Breakingest of news.

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Back in January, New Riff
announced that they're promoting

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Brian Sprints to Master
Distiller.

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And this is a huge deal.
I mean, not just for Brian, but

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because this is the first time
that the title of Master

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Distiller has been bestowed upon
anyone in the distillery's

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history since they launched in
2014.

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Brian was originally hired
because of his fermentation

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expertise.
He was a former Brewer at the

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Boston Beer Company.
He was mentored by Larry

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Ebersold, who's known as the
godfather of rye whiskey, and he

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helped shape what we know new
rift to be today.

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Brian is joining us on the other
end of the line.

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He's been waiting patiently to
dive in and talk a little bit.

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Brian, how are you today?
I'm great.

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Thank you very much for having
me.

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Listen, man, I'm.
I'm excited to get to the part

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where we talk about your
favorite movie, because Brad,

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before you jumped on the horn, I
was here with Brian and we were

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talking about all of the wild
pics we've had in the history of

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this, my favorite movie series.
There's been one or two.

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But before we dive into that,
let's talk a little bit about

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Brian himself and about his new
role at new riff.

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So Brian, you've been with the
company for a long, long time.

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It's been two months since the
big announcement.

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Have you seen a lot of change in
your day-to-day with this new

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role and are you are you
settling into it or is it still

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feeling pretty new to?
You it still feels pretty new.

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I'm.
I'm settling into it, honestly.

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One of the one of the very nice
things from a lot of that I've

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gotten back from this is
feedback from peers and lots of

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Co workers and friends reaching
out just congratulating it's

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it's a it's a a kind of a heady
big title you know.

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So I was kind of begrudgingly
dragged to the finish line of

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accepting this title.
Hannah Lowen are now CEO was

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always joking with me, like when
when do I get a master

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distiller?
When can I, when can I tell

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people we have a master
distiller?

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And I just kind of jokingly said
it's going to be 10 years.

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And when Larry Ebersold gives me
his blessing, maybe I'll think

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about it.
That got her off my back for a

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couple years and then she
actually remembered and came

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back and said, hey, it's been 10
years.

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And the cherry on top is I
talked to Larry and he wants to

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give the blessing as well.
So when you have people like

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Larry Ebersold and also Ken
Lewis are our owner, our

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recently retired CEO, but still
our owner want to kind of

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appoint you with this title, you
take it, you know, there was no

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more pushing back against it.
The nice thing is I've always

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been in the distillery making
whiskey and one of the things

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that I really wanted to like
kind of emphasize what is that

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I'm a working master distiller.
Not saying that other master

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distillers are not, but I wanted
my priority to remain in the

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distillery where I have my, you
know, my thumb on the pulse, the

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heartbeat of the distillery.
Everything is still, you know

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running right through me and
hopefully things don't change

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for the near future.
So whiskey is such a long, a

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long term game.
A lot of these things that we've

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been working on whiskey wise and
really a lot of things in the

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business are all like 5-6
seven-year old ideas that are

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really just now starting to come
to fruition.

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So it's the long game over here.
But to answer your question, no,

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things haven't really changed at
all.

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Thankfully I didn't want them to
hang a sign on my neck that said

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master distiller and then send
me off to I don't know, Kroger

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to sell bottles.
I I always you know and they

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were very respectful and
understood that I we all do a

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few things well in this world.
Thankfully, making whiskey is is

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one of mine and it was just very
important for me to stay in the

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distillery, be with my team,
taste the whiskeys every day

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because, you know, blending a
ton of whiskey and shout out to

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you guys enjoying the bottled
and bond.

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We always find that that's like
one of the the funnest puzzles

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to put together at the end of
each month when we do all our

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celery.
I mean, single barrels are a

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pretty easy thing.
Like, that's a delicious whiskey

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that'll stand on its own.
But like kind of taking all the

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components of the different
aging environments that all our

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barrels are in and kind of
painting that picture every

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month.
It's something that's also

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pretty consistent.
It's probably one of the things

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that we find the most
challenging.

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We just also, excuse me, I think
8 months ago we released our

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first malt whiskey and we
learned so much from the

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blending of our bottled and Bond
bourbon and rye whiskeys that it

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really helped us along and kind
of putting that bigger puzzle

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together.
So yeah, I would agree with you

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guys.
Well, I love our single barrels

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as well.
I think Bottled and Bond is just

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where it's at for us too.
Yeah and I'm I'm kind of curious

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as as you coined it a a working
master distiller like what does

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it look like balancing
innovation going into new areas

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of the world of whiskey along
with all the traditional aspects

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like you like you just talked
about you know this blending

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process and and really like if
you want to get better at

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shooting free throws you shoot a
lot of free throws.

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If you want to get better at
creating whiskey you got to

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taste and blend a lot of
whiskey.

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So how do you, how do you
balance those things out?

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You know honestly it's it's it's
not very difficult I'm, I'm

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given the time and the space to
be creative.

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We've just learned organically
throughout all of the years that

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that we've been doing this.
Again, whiskey is such a long

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term thing so that some of the
ideas that we're working on now

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and we're whether it's blending
whiskeys or kind of working with

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new recipes that were designed
and are coming of age now.

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You know we've had a lot of
these things on our mind for

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five, 6-7 and eight years.
So all of the things that we

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come out with that are new
products, you know they're not

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very, they're not necessarily
new to us, they're very old

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projects that we've been working
on.

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So they feel a lot more like we
really kind of understand where

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we're going with a lot of these
projects three or four months

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after the the actual whiskey is
made and put into a barrel.

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When we do things like different
grain, different multi barley

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varieties, heirloom corns or
heirloom rise, these are all

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things that we have to work on
projects from the ground up and

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almost a lot of those go back to
working with our farmer Charles

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Fogg of hey you want to work on
growing some of these heirloom

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grains for us.
So he's got to seed the land and

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then he's got to grow enough to
make the quantity and the

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quality.
So you guys kind of see where

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I'm going.
Like a lot of these things that

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are like they seem like
innovative and new have really

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been like a work in progress for
for years upon years and we have

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quite a few more projects like
that that'll slowly start to see

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the light of day.
I think this is going to be a

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really fun year for us as well.
We really, I think this is the

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year where we we hit the the
quality and the quantity of

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older whiskey that we wanted to
put out.

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We could have always put it out
at 6:00 and 7:00 and 8:00 and

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9:00.
We really know that we're going

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to be judged long term off of
the strength of our older

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whiskey.
So you know when you're making

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whiskey for 10 years and you
only hold 25 to 30% of it back,

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it takes a while to build up
kind of like an inventory of

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things that you want to work
with.

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But on top of the the blending
that we did with the malt

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whiskey and the 8 year old
releases, we're going to have

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some more fun stuff coming out.
So you know, again, it's it's a

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lot of these projects that we've
just worked so long on.

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That's the Super nice thing
about working for an amazing

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person like Ken Lewis.
It's it's not that like we don't

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look at cost of things but like
at the end of the day if it's

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something that we think is going
to be good for the whiskey or

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provide better flavor profiles
and some of the whiskey

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regardless of style that we're
making, you know, the answer's

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always a resounding yes.
So when you have kind of that

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that space to kind of like
create and we kind of laugh

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along the way, how are we going
to build this single malt

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whiskey in the end that's eight
years from now we'll worry about

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it when it comes up.
Guess what years later like got

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to figure this one out.
So.

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You know.
The nice thing is we we can call

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it naive or we just, you know,
sometimes we just we don't know

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better and we're able to just
kind of chase the things that we

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think are going to work.
And I'm not going to sit here

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and tell you guys like 100% of
the things that we've done are

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successful because that's not
really how things work.

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But you know we try to do a lot
of different things as well as

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you know remaining bourbon and
rye whiskey is, it's a pretty

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traditional beverage.
There's not a lot of things you

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can really do just skew it one
way or another.

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You know, it's got to be 51%
corn.

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It's got to be like play around
in that like kind of what we

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call like the 49% is I think
what we've done a pretty good

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job at with differentiating some
of the different bourbon recipes

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that we've made.
I want to zoom out a little bit

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and kind of take a, you know, 10
thousand, 30,000 foot view of

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the brand itself, Brad.
A lot of the brands that we've

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worked with on the show and that
we've talked to that have sprung

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up in the last decade or so, we
keep coming back to the word

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transparency and how a lot of
these brands have made their

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names on being transparent to
consumers.

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Now we've talked with a couple
brands, Brad, that kind of hate

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that and they think that
consumers are getting too

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demanding as a result.
But what I've seen on our end of

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things is that consumers just
want to know what's in my glass.

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I don't care if it's sourced.
I don't care where it's coming

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from.
I just want to know what I'm

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drinking here.
And brands like New Rif have

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always been really, really great
at being transparent about

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exactly the process they're
using and what's in the glass.

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And Brian, I'm wondering from
your point of view, having

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worked with this brand basically
since it started, you were there

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at the start of the bourbon boom
or like right on the rise of it.

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You've been there through all
the changes in the industry in

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the last 10 years.
What sort of trends are you

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seeing in terms of like consumer
behaviors?

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Are you finding that you guys
are kind of constantly having to

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adapt to those things?
Or it has it been more built

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into the spirit of the company
because you have always been a

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more transparent brand?
I mean the really, really nice

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thing and probably one of my
favorite things about new riff

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that I think resonates with our
customers so well is that we are

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a real authentic whiskey
company.

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You know, it's very easy for us
to be transparent because we've

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all been here.
We created the story, we've

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created the company culture.
So when you're not trying so

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hard, we don't we don't try like
we're able to just sit down and

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have a casual conversation like
I don't have to think of like

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things that I don't want to talk
about or things that could be

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like a tripping point because
the sales guys or the the

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marketing guys and gals like
they don't want.

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We're about as transparent as it
gets.

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We want to tell everyone what
we're up to just because I think

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in this day and age it's people
appreciate and they deserve

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honestly like transparency and
and where things are made.

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And when you get into like kind
of, you know, we spearheaded

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kind of like what we wanted our
bottled and bond product to be.

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I mean that's pretty much one of
the highest, how would you like

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00:12:51,640 --> 00:12:53,560
some of the highest
qualifications for spirits in

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the world?
I mean, it's gotten 4 years old.

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It's got to be, you know, I
think it's probably one of the

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first like food protection acts
as well.

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00:13:00,440 --> 00:13:02,240
You know, it's where was it
made?

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Who was it made by?
Where was it stored?

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00:13:04,440 --> 00:13:07,520
Are you know are you doing
everything that these federal

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regulations say And when we
started coming out, coming up

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with the idea of putting out
bonded products, it just seemed

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like a no brainer for us.
You know we're able to tell

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people you know we started in
2014 this is what we've done.

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You know it's it's it's easy for
us because it's what we've been

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doing.
We're, we've been given such an

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incredible amount of freedom
because we're an independently

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owned, a family owned company.
And with that comes a lot of

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freedom.
And you know, one of the ways

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that we wanted to express that
freedom was to tell people

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exactly, 100% what we were up
to.

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That's why I kind of like when I
say I'd begrudgingly, like

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00:13:43,120 --> 00:13:45,640
accepted the position of Master
Distiller.

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I'm more comfortable with it two
months into this.

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But it's like you would have
started in 2014 and been like,

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hi, I'm Brian.
Yeah, I made beer for 15 years.

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But it's my first day on the job
and now I'm like that just that

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doesn't make sense to me.
And I think what we saw a lot

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00:14:00,080 --> 00:14:03,280
of, at least when we were
opening up and getting kind of

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00:14:03,280 --> 00:14:05,920
familiarized with like what the
bourbon scene was at the time.

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There just wasn't a lot of it.
And there was a lot of that kind

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00:14:10,480 --> 00:14:14,240
of if you have a still, you can
make a business card and away

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you go.
You know, there's no educational

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00:14:16,000 --> 00:14:19,280
kind of background in the US to
like become this, like Master

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00:14:19,280 --> 00:14:22,880
distiller, being transparent.
Long story made short, it's

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00:14:22,880 --> 00:14:25,120
pretty easy for us.
So I don't have to worry about

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00:14:25,120 --> 00:14:28,560
what I say, because basically
it's our story.

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It's not somebody else's.
Yeah.

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00:14:31,280 --> 00:14:34,000
And and I love the emphasis on
team that you guys have.

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00:14:34,320 --> 00:14:37,160
One of the things I've learned
as we've done this podcast, Bob

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00:14:37,160 --> 00:14:41,360
is that movies and whiskey are
both things that take the right

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00:14:41,360 --> 00:14:44,200
amount of people with the right
amount of expertise, the right

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00:14:44,200 --> 00:14:47,000
amount of innovation to create a
great product.

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00:14:47,360 --> 00:14:50,360
And obviously new riff is is
doing that with their whiskey.

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But I I'm curious now, Brian,
when it comes to the world of

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00:14:53,600 --> 00:14:58,520
movies, what what's a movie for
you that you just feel, I don't

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00:14:58,520 --> 00:15:01,720
know, indebted to something that
you always come back to and

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00:15:01,720 --> 00:15:03,000
enjoy?
What?

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00:15:03,000 --> 00:15:05,160
What's What's a film that you
want to talk about today?

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00:15:06,280 --> 00:15:07,960
All right, so a little
background here.

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00:15:09,280 --> 00:15:13,080
My dad was in the Air Force for
25 plus years.

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00:15:13,080 --> 00:15:14,520
He was up.
He was a fighter pilot for the

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00:15:14,520 --> 00:15:18,200
majority of that and we were
stationed abroad for a good

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00:15:18,200 --> 00:15:20,400
chunk of my childhood.
I was actually born in in

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00:15:20,400 --> 00:15:30,480
England and I think 1985 or 1986
we, he was stationed, reassigned

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00:15:30,480 --> 00:15:34,080
to.
It was West Germany at the time.

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00:15:35,560 --> 00:15:42,520
It was Rammstein Air Force Base.
When we got there, there was a

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00:15:42,520 --> 00:15:46,400
movie coming out called Top Gun
and we were like, oh man, Top

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00:15:46,400 --> 00:15:48,040
Gun.
Like that's what Dad does.

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00:15:48,040 --> 00:15:50,560
And then when we actually went
and saw the movie, like we just

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00:15:50,560 --> 00:15:53,680
had this like amazing view of
like what we thought like life

313
00:15:53,680 --> 00:15:56,040
in the United States was because
like we were like when we lived

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00:15:56,040 --> 00:15:59,360
over there, when we lived
abroad, like my my folks always

315
00:15:59,360 --> 00:16:01,600
wanted to be like you know, off
of the Air Force Base.

316
00:16:01,600 --> 00:16:06,240
So like we lived 1/2 an hour out
in West Germany and same when we

317
00:16:06,240 --> 00:16:08,720
were in England, we lived you
know, 2530 minutes away.

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00:16:09,080 --> 00:16:13,640
So when we like saw Tom Cruise
in like San Diego and the sun

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00:16:13,640 --> 00:16:17,680
and airplanes, we were like
that's obviously what America is

320
00:16:17,680 --> 00:16:19,440
like and we cannot wait to get
there.

321
00:16:20,120 --> 00:16:23,520
Also, you know when you watch a
movie like 300 times, like once

322
00:16:23,520 --> 00:16:26,600
you know all the all the words
and everything, all the

323
00:16:26,600 --> 00:16:29,360
mannerisms and everything, it's
just one of those movies that's

324
00:16:29,400 --> 00:16:32,400
that's stuck with me.
I think my dad would be happy to

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00:16:32,400 --> 00:16:35,480
hear that because we were like,
well, it's so cool that our dad

326
00:16:35,480 --> 00:16:37,720
is so cool.
Look what he does, but also like

327
00:16:37,720 --> 00:16:41,920
look how cool America is and oh
man, and then that's the main.

328
00:16:42,280 --> 00:16:45,560
So the the other answer that I
loved was, I don't know why, but

329
00:16:45,560 --> 00:16:49,400
I first time I saw Grease, I was
like, I love musicals.

330
00:16:51,800 --> 00:16:55,640
If only Tom Cruise had sung
while flying planes, then we

331
00:16:55,640 --> 00:16:57,760
would have the perfect movie, I
think is what you're saying.

332
00:16:58,440 --> 00:17:00,480
Agreed.
And then when we went to us, we

333
00:17:01,000 --> 00:17:05,119
saw the new Top Gun.
I was like, not bad.

334
00:17:05,160 --> 00:17:07,160
That held up pretty well.
And then I went back and watched

335
00:17:07,160 --> 00:17:08,760
the first one.
I was like, nothing's beating

336
00:17:08,760 --> 00:17:10,200
that one ever.
It's classic.

337
00:17:10,520 --> 00:17:11,640
That was going to be my
question.

338
00:17:11,640 --> 00:17:15,200
I feel like most people in the
wake of Top Gun Maverick have

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00:17:15,200 --> 00:17:17,599
been like, you know, the
original's pretty good, but it's

340
00:17:17,599 --> 00:17:21,280
no Top Gun Maverick and you're
out here boldly going where no

341
00:17:21,280 --> 00:17:23,880
one I've heard has gone before,
which is the OG.

342
00:17:24,319 --> 00:17:27,720
The OG Top Gun Trump's the new
one.

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00:17:28,119 --> 00:17:32,320
I I need, like, give me 30
seconds on why is the old one

344
00:17:32,320 --> 00:17:33,720
better?
Because.

345
00:17:33,720 --> 00:17:36,320
The original's always better.
It's always better.

346
00:17:36,720 --> 00:17:40,080
I mean, it might be few and far
between of like somebody remakes

347
00:17:40,080 --> 00:17:44,120
a song, but come on man, like
you can't have that one without

348
00:17:44,800 --> 00:17:49,200
the original.
You gots to have the OG and that

349
00:17:49,200 --> 00:17:52,160
is the right opinion.
The second one, while it's it's

350
00:17:52,320 --> 00:17:54,000
it's a really good movie as
well.

351
00:17:55,160 --> 00:17:59,120
I still cry when Goose dies.
That's how real Top Gun was to

352
00:17:59,120 --> 00:18:02,320
me.
I mean, the new one has no Meg

353
00:18:02,320 --> 00:18:07,200
Ryan so we're already missing
that and and no Kelly Mcgillis.

354
00:18:07,440 --> 00:18:10,120
No, no great soundtrack.
Like I was driving home from

355
00:18:10,120 --> 00:18:12,920
somewhere the other day and Take
my Breath Away was on the radio

356
00:18:13,000 --> 00:18:15,960
and I'm like, where was this in
the new Top Gun movie?

357
00:18:15,960 --> 00:18:19,120
Like you, you gotta have the
needle drops and I feel like the

358
00:18:19,120 --> 00:18:23,440
new one did not have that, Brad.
Yeah, the the new one, while a

359
00:18:23,800 --> 00:18:27,920
superior film to the original,
does not quite have the needle

360
00:18:27,920 --> 00:18:32,200
drops of the of the first.
I also will will give you this

361
00:18:32,280 --> 00:18:35,600
the volleyball scene is way
better than the the double

362
00:18:35,840 --> 00:18:38,680
football scene.
That's just kind of weird, like

363
00:18:38,680 --> 00:18:41,360
just just play a normal sport
that that we all know.

364
00:18:41,960 --> 00:18:45,800
I mean, that was my kind of
introduction to, what's the

365
00:18:46,080 --> 00:18:50,840
proper way of saying watching
intimate relations on the big

366
00:18:50,840 --> 00:18:53,960
screen as well.
There's some pretty iconic

367
00:18:54,640 --> 00:18:56,640
iconic scenes that came out of
that one as well.

368
00:18:56,640 --> 00:18:58,320
We won't.
So what I'm hearing is this was

369
00:18:58,320 --> 00:19:01,160
just a very formative experience
for you all around.

370
00:19:01,640 --> 00:19:04,480
I mean, it hit like all the main
things for me at the time.

371
00:19:04,480 --> 00:19:07,440
I was like, that's that's
exactly what we imagined the

372
00:19:07,440 --> 00:19:10,560
United States to be.
Like, that's everything that we

373
00:19:10,560 --> 00:19:12,680
thought was so cool about what
my dad's job was.

374
00:19:12,680 --> 00:19:17,080
And you know, I'm when I'm
eleven years old and walking

375
00:19:17,080 --> 00:19:19,720
around, I think the village that
we stayed in was go to housing.

376
00:19:19,720 --> 00:19:23,400
I mean, I have the danger zone
going in my earphones like.

377
00:19:25,240 --> 00:19:27,720
Yeah, man.
Brian, I can't thank you enough

378
00:19:27,720 --> 00:19:30,480
for joining us today.
As we kind of wind things down,

379
00:19:30,520 --> 00:19:34,000
I want to ask you, you know, new
riff is always looking for ways

380
00:19:34,000 --> 00:19:36,280
to innovate.
I know that you can't spoil a

381
00:19:36,280 --> 00:19:39,960
lot about what's coming in in
this next year for you guys, but

382
00:19:40,320 --> 00:19:43,280
just generally speaking, you're
in a new role.

383
00:19:43,360 --> 00:19:45,400
You've been working with this
company for 10 years.

384
00:19:46,000 --> 00:19:49,520
When you wake up in the morning,
what is the thing that excites

385
00:19:49,520 --> 00:19:51,280
you the most about going to work
still?

386
00:19:51,280 --> 00:19:54,200
Like, is it, is it a new release
you're working on?

387
00:19:54,200 --> 00:19:57,080
Is it just the the culture of
the place?

388
00:19:57,080 --> 00:20:00,440
Like what is it about new riff
that keeps you ticking every

389
00:20:00,440 --> 00:20:02,920
single day?
You know, I I think I might have

390
00:20:02,920 --> 00:20:05,400
already said this, but like what
New Riff means to me is

391
00:20:05,400 --> 00:20:07,720
honestly, like everything
throughout the years has always

392
00:20:07,720 --> 00:20:10,360
been new.
And a couple things that go with

393
00:20:10,360 --> 00:20:13,200
that are we were able to create
a lot of things, not only

394
00:20:13,200 --> 00:20:17,080
creating whiskey, but we created
a team, we created a culture.

395
00:20:18,120 --> 00:20:20,360
We believe in the goal.
And I don't know if it's how you

396
00:20:20,360 --> 00:20:23,240
quantify or when you reach it,
but like, if we're not going to

397
00:20:23,240 --> 00:20:26,280
try to be one of the the world's
great small distilleries, then

398
00:20:26,280 --> 00:20:27,880
then what are we trying to do
here?

399
00:20:27,880 --> 00:20:30,840
I mean, and really the icing on
the cake is that, like, we get

400
00:20:30,840 --> 00:20:33,320
to make whiskey, we get to taste
whiskey, we get to blend

401
00:20:33,320 --> 00:20:35,800
whiskey.
There's so much creative freedom

402
00:20:35,800 --> 00:20:38,080
here that I don't think you get
a lot.

403
00:20:38,080 --> 00:20:40,480
I've, you know, I've I've worked
in a corporate environment

404
00:20:40,480 --> 00:20:43,760
before and I understand, you
know, what goes into like a

405
00:20:43,760 --> 00:20:46,080
small tweak of a beer recipe
when you have to go through

406
00:20:46,080 --> 00:20:48,000
eight different e-mail things
and stuff like that.

407
00:20:48,000 --> 00:20:49,800
I understand all that and the
importance of it.

408
00:20:49,800 --> 00:20:53,000
But again, just like the
creative freedom that I think

409
00:20:53,000 --> 00:20:56,480
mostly everybody within the
company feels, we're also again,

410
00:20:56,480 --> 00:21:00,440
just we're all all on the same
team, all trying to accomplish

411
00:21:01,320 --> 00:21:04,800
one kind of singular mission.
All this talk of teamwork, Brad

412
00:21:04,800 --> 00:21:07,360
and Top Gun, I I think what
Brian's trying to say here is

413
00:21:07,360 --> 00:21:10,960
behind every great pilot is a
hell of a wingman, right?

414
00:21:11,760 --> 00:21:14,880
How's it going, Bob?
Brian Sprance, thank you so much

415
00:21:14,880 --> 00:21:16,760
for joining us on film and
whiskey today.

416
00:21:17,280 --> 00:21:18,640
Thank you guys so much for
having me.

417
00:21:19,040 --> 00:21:21,880
We'll be back on Tuesday with
another regularly scheduled

418
00:21:21,880 --> 00:21:24,560
episode, but until then, I'm Bob
Book.

419
00:21:25,080 --> 00:21:27,400
I'm Brad G.
And we'll see you next time.