the going to consume the sugar and convert it to alcohol. give it a taste. this one is early on fermentation. it's really sweet. the yeast hasn't gotten rocking and rolling to convert sugars to alcohol. >> like a sweet bread in liquid form. >> it's good. >> where are we now. >> this is our barrel warehouse. historic warehouse. there is about 5,000-barrels resting here right now. this is the maturation phase. this is where a lot of that magic happens. we are using those barrels to create almost 60 to 80% of the flavor and 100 percent of the color. todd: i'm told because we have a good relationship right now you are able to drill in for us? >> yes. i'm going to tap into one of our barrels and get you taste something not fully aged. >> not everybody gets to do this. >> no. >> whew. [laughter] >> cheers. >> it's wild turkey time come on in here joanne