{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://nunncenter.aviaryplatform.com/iiif/jw86h4cx4r/manifest","type":"Manifest","label":{"en":["Interview with Elmer T. Lee, October 30, 2008"]},"logo":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/002/original/1b9c652bf856b30cc9684b8a547e8758.png?1549330641","metadata":[{"label":{"en":["Agent"]},"value":{"en":["Elmer T. Lee (Interviewee)","Thomas  Troland (Interviewer)"]}},{"label":{"en":["Date"]},"value":{"en":["2008-10-30 (created)"]}},{"label":{"en":["Identifier"]},"value":{"en":["2009oh023_bik004 (cms record id)","2009OH023 BIK 004 (accession number)"]}},{"label":{"en":["Relation"]},"value":{"en":["Buffalo Trace Oral History Project (BIK003) (is part of)"]}},{"label":{"en":["Format"]},"value":{"en":["video"]}},{"label":{"en":["Description"]},"value":{"en":["Elmer T. Lee, retired master distiller of the distillery now known as Buffalo Trace, was born in Frankfort in 1919 and came to work at the distillery in 1949. Before beginning work at Buffalo Trace, he served in World War II and received a degree in engineering from the University of Kentucky.  Lee describes his childhood in Kentucky and explains how he began working at the distillery as an engineer and rose to the position of plant manager and, later, master distiller. In this interview, Lee discusses changes to the distillery over time, including changes in ownership, modernization of the production process and changes in the brands produced. Lee describes the addition of single-barrel bourbons to the distillery's products, including his own brand, Elmer T. Lee. He describes the aging and tasting processes and explains how he selects the bourbon for the Elmer T. Lee brand.  Lee also describes changes felt by the bourbon industry as a whole, such as the fluctuation of bourbon's popularity in the marketplace and the growth in demand for premium bourbons. In addition, Lee speculates about the future of the bourbon industry. (summary)"]}},{"label":{"en":["Keyword"]},"value":{"en":["Frankfort, (Ky.)","World War, 1939-1945","Engineers.","African Americans in the whiskey industry"]}},{"label":{"en":["Subject"]},"value":{"en":["Lee, Elmer T., 1919- --Interviews (local term)","Distillation (local term)","Buffalo Trace Distillery (local term)","Liquors--Gaging and testing (local term)","Whiskey industry--Kentucky (local term)","Whiskey--Analysis (local term)","Whiskey (local term)","Lee, Elmer T., 1919- (local term)"]}},{"label":{"en":["Rights Statement"]},"value":{"en":["All rights to the interviews, including but not restricted to legal title, copyrights and literary property rights, have been transferred to the University of Kentucky Libraries.","Interviews may only be reproduced with permission from Louie B. Nunn Center for Oral History, Special Collections and Digital Programs, University of Kentucky Libraries."]}},{"label":{"en":["Source Metadata URI"]},"value":{"en":["00048055 (2009oh023_bik004_lee_ohm.xml)"]}},{"label":{"en":["Duration"]},"value":{"en":["01:11:45"]}}],"summary":{"en":["Elmer T. Lee, retired master distiller of the distillery now known as Buffalo Trace, was born in Frankfort in 1919 and came to work at the distillery in 1949. Before beginning work at Buffalo Trace, he served in World War II and received a degree in engineering from the University of Kentucky.  Lee describes his childhood in Kentucky and explains how he began working at the distillery as an engineer and rose to the position of plant manager and, later, master distiller. In this interview, Lee discusses changes to the distillery over time, including changes in ownership, modernization of the production process and changes in the brands produced. Lee describes the addition of single-barrel bourbons to the distillery's products, including his own brand, Elmer T. Lee. He describes the aging and tasting processes and explains how he selects the bourbon for the Elmer T. Lee brand.  Lee also describes changes felt by the bourbon industry as a whole, such as the fluctuation of bourbon's popularity in the marketplace and the growth in demand for premium bourbons. In addition, Lee speculates about the future of the bourbon industry."]},"requiredStatement":{"label":{"en":["Attribution"]},"value":{"en":["All rights to the interviews, including but not restricted to legal title, copyrights and literary property rights, have been transferred to the University of Kentucky Libraries.","Interviews may only be reproduced with permission from Louie B. Nunn Center for Oral History, Special Collections and Digital Programs, University of Kentucky Libraries."]}},"provider":[{"id":"https://nunncenter.aviaryplatform.com/aboutus","type":"Agent","label":{"en":["Louie B. Nunn Center for Oral History"]},"homepage":[{"id":"https://nunncenter.aviaryplatform.com/","type":"Text","label":{"en":["Louie B. Nunn Center for Oral History"]},"format":"text/html"}],"logo":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/002/original/1b9c652bf856b30cc9684b8a547e8758.png?1549330641","type":"Image"}]}],"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/000/002/small/open-uri20190204-2161-u6a3bt?1549331296","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2","type":"Canvas","label":{"en":["Media File 1 of 1 - 2009oh023_bik004_lee_acc003 from Nunn Center for Oral History on Vimeo"]},"duration":4305.0,"width":640,"height":360,"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/000/002/small/open-uri20190204-2161-u6a3bt?1549331296","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/content/1","type":"AnnotationPage","items":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/content/1/annotation/1","type":"Annotation","motivation":"painting","body":{"id":"https://player.vimeo.com/video/253465082","type":"Video","format":"video/vimeo","duration":4305.0,"width":640,"height":360},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2","metadata":[]}]}],"annotations":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2","type":"AnnotationPage","label":{"en":["2009oh023_bik004_lee_ohm.xml [Transcript]"]},"items":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/1","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":" \n\nTROLAND:  My name is Tom Troland, and we're interviewing now Elmer T. Lee,\nmaster distiller emeritus of Buffalo Trace Distillery. It is October 30, 2008.\nThis is part of the Buffalo Trace Oral History product--Project--and we are here\nat Buffalo Trace Distillery. So first, uh, thank you so much for taking the time\nout to, uh, to--\n\nLEE:  You're welcome.\n\nTROLAND:  --be involved in this interview. Let's begin with a very general\nquestion: uh, tell me just a little bit about yourself.\n\nLEE:  Well, Frankfort is my home. I grew up here, went to school at Frankfort\nHigh and, uh, was in the, after I got out of colle-, uh, high school, I, uh,\nworked for, I think, three years for a shoe company here in Frankfort, the old,\nuh--I've forgotten the name of the company. ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=0.0,60.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"But, uh, then came World War II, and\nI was of that age group that was eligible for draft. And I ro-, volunteered and\nwent into the old Army Air Corps, it was at that time, and spent four, a little\nover four years in the service. I spent my time overseas on the island of Guam\nin the South Pacific, and I was on a, I was a crew member, a radar bombardier on\na B-29. And after I got out of coll-, uh, the service, I went back to college,\nand I had gone to college at UK 1938 and '39 year. And when I came back, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=60.0,120.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"why of\ncourse it was in the forty-sixes, and I went back to college at UK and got my\ndegree in engineering in 1949. I had worked here during the spring breaks and\nthe summer vacations from the university. I worked here, uh, part, uh, for a few\nweeks, and I got to know the plant, and they got to know me. So when I\ngraduated, I was offered a job here, and I went to work here in 1949.\n\nTROLAND:  Tell me a little bit about, uh, growing up in Frankfort. What was it\nlike in those times?\n\nLEE: Oh, not too much different, I don't guess. Uh, everybody was in ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=120.0,180.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"the same\nfinancial straits at that time as just following the Great Depression and rode\nto school on a bicycle or walked to school. And everybody was, as I say, pretty\nmuch in the same straits, and, uh, I graduated from Frankfort High in 1936. And\ngrowing up in Frankfort, uh, was the usual play party times: uh, swimming, uh,\nhiking, and, uh, playing with friends, softball, hardball, baseball, that sort\nof thing.\n\nTROLAND: When ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=180.0,240.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"were you born?\n\nLEE:  I was born in August 5, 1919. So that makes me eighty-nine years old now.\n\nTROLAND:  You're a young man--\n\nLEE:  Oh, yes.\n\nTROLAND:  --compared to some that we have interviewed already for this project.\nTell me a little bit about you, your parents.\n\nLEE:  My parents? My father was a tobacco farmer, lived in a rural community of\nFrankfort, and, uh, he died quite early in life, when I was only nine years old.\nHe passed away with typhoid fever. My mother moved to town and took a job, uh,\nas a, a waitress in a southern hotel, and, uh, that's where she worked while I\nwas in high school, while I was in, uh, high school. ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=240.0,300.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And following my father's\ndeath, my mother was a single person for quite a number of years, and she\nremarried a fellow by the name of Lucian Penn, and then she moved out to the\ndistrict that he lived in.\n\nTROLAND:  Can you think of an interesting story that happened when you were a\nchild, maybe involving one or both of your parents?\n\nLEE:  A funny story?\n\nTROLAND:  A funny story, for example.\n\nLEE:  Oh, gee. I can't recall anything right quickly, but, uh, my dad was a\npretty strict disciplinarian. And I can recall, uh, being spanked several times\nfor misbehaving, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=300.0,360.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/7","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"and, uh, he was a good father and a good, good guy.\n\nTROLAND:  Do you feel you were, uh, unjustly accused?\n\nLEE:  Oh, no. No, no. I was, I was, I was certainly guilty of all the crimes\nthat he caught me in. (laughs)\n\nTROLAND:  Can you think of something, uh, in particular that you learned from\none or both of your parents that perhaps has carried you forward through life?\n\nLEE:  Well, certainly both my mother and father were staun-, stout Christian\nbelievers, so I was raised in a Christian church in Peaks Mill and then in Bald\nKnob area. And, uh, they gave me, uh, a pretty good direction in life is to love\nyour fellow beings and, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=360.0,420.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/8","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"uh, treat them with respect and, and, uh, you be good,\nand they'll be good to you.\n\nTROLAND:  Were there any other adults in your life at that time when you were a\nyoung person who had an influence on your thinking or your, your life?\n\nLEE:  I'm sure there must have been, but I don't recall them right off the bat.\nUh, as I say, my father was a tobacco farmer, and, uh, he, uh, did not own a\nfarm. He was a tenant, and, uh, we moved about several times in my childhood.\n\nTROLAND:  When you were a young person, for example in high school, what\nthoughts did you have about what you wanted to do for the future?\n\nLEE: Well, I always thought I'd ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=420.0,480.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/9","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"like to be a veterinarian, and, uh, I had that\nin mind when I went to college. And when I--first year of college is just sort\nof orientation, you know, and, uh, when I came home from service and went back\nto college, I was debating either veterinarian college or, or engineering. And I\nopted for engineering, and I've often wondered, uh, how things would have been\nif I'd have turned out to be a vet. I think I'd have been a good veterinarian,\nbecause I love animals and I like to take care of them.\n\nTROLAND:  It sounds as if your interests lay in, uh, either one of the two major\nindustries in Kentucky--\n\nLEE: Yeah.\n\nTROLAND:  --veterinarians associated with horses, and, uh, uh, engineering\nultimately, of course, led to your career--\n\nLEE: Yeah.\n\nTROLAND: --in ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=480.0,540.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/10","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"bourbon. As you were going through the university at the\nUniversity of Kentucky, uh, once you made the choice to, to, uh, pursue\nengineering, what were your thoughts then about what the future might, might hold?\n\nLEE:  Well, uh, engineers was in pretty high demand when I was in sch-,\nengineering college, and even on graduation. Uh, I, as I mentioned earlier, I\nthink, uh, I worked here during spring breaks and summer break, uh, and I liked\nthe plant, and I liked the people, and I, I thought this is what I'd like to do.\nAnd they was, offered me the job when I got out of college, and I went to work\nhere in the fall of ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=540.0,600.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/11","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"1949 as a, as a plant engineer, or really I was the\nmaintenance engineer for the plant for two or three years, and then I was made\nthe, the plant engineer, which covered all of the construction work and\nmodernization and updating equipment and that sort of thing.\n\nTROLAND:  So you, in effect, came to work for Buffalo Trace--although it was not\nso called at the time--you came to work here at the distillery immediately after\ngraduating from college.\n\nLEE:  That's right. Correct.\n\nTROLAND:  And your choice to work here was largely based upon the fact that you\nhad already worked here for a period of time.\n\nLEE:  I had worked here for a while, and, as I said, I, uh, I knew a lot of\npeople that worked here, and, uh, everybody spoke ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=600.0,660.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/12","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"well of the plant and as a\nplace to work. They paid pretty good wages, and they, uh--it was just a good\nplace to work.\n\nTROLAND:  In those early days, what, what might have been a typical day for you\nat work here at the distillery?\n\nLEE:  Oh, gee. Uh, as a, when I started the work, as I say, I was in\nmaintenance, and, uh, you never know what each day's going to bring in that\nwork. Uh, there'd be some kind of breakdown or, uh, something that needed\nmaintenance attention when you came to work in the morning, and you'd go about\nassigning a personnel to do that work and to take care of it.\n\nTROLAND:  So you were already in something of a supervisory position.\n\nLEE: Oh, yes. Oh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=660.0,720.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/13","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"yes. Yes, it was supervisory position, yeah.\n\nTROLAND:  What did you like best about your job at that time?\n\nLEE:  Well, I guess the thing I liked best about this plant and the job here is\nthe people that work here. There's a lot of good people working here--was then,\nstill is--and, uh, that was the pleasant part of the job, was to work with\npeople that you enjoyed being with and working with.\n\nTROLAND:  Was there anything about the job in those early days that you found\nperhaps somewhat unpleasant or frustrating?\n\nLEE:  Yes, there was some of that, too. Uh, at that, at that time it was in, uh,\nthe ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=720.0,780.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/14","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"so-called heyday of the bourbon, when it was coming back after the war\nyears, and lots of, uh, production. So the plant run on a two-shift basis, and\none part of the plant worked on a round-the-clock basis. So being called at two\no'clock in the morning about some problem in this department that run around the\nclock, that was not too pleasant--(laughs)--but it was part of the job.\n\nTROLAND:  Did you have any thoughts at that stage early in your career here as\nto where the job might lead in the future?\n\nLEE:  Well, I had hoped and worked toward becoming a plant manager or, and I was\npromoted to a plant superintendent ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=780.0,840.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/15","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"from engineering in nineteen--I've forgotten\nthe year, but I was promoted after about fifteen years in engineering. I was\npromoted to plant superintendent, they called it at that time, and from that\npoint, I was then put in some management training programs and, uh, was named a\nplant manager in nineteen eighty--no, 1978, I think it was. And I was the plant\nmanager and the master distiller, uh, from that time till I, till the plant was\nsold in 1982. So I went from '68 to '82 as the plant ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=840.0,900.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/16","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"manager and master\ndistiller, they called it.\n\nTROLAND:  You spoke about the people as being one of the, uh, most enjoyable\naspects of working at this site. Can you think of someone with whom you worked\nearly in your career here that particularly made a mark upon you, or you\nremember very fondly?\n\nLEE:  Oh, yes. Certainly so. The person I worked for for a number of years, uh,\nwho was the plant manager, a fellow by the name of Orville Schupp, he had a\nlot--he was an engineer in the background also, a graduate of Purdue, and, uh,\nhe had a lot of influence on my career here. He and the distiller at that time,\na fellow by the name of Al Geiser, uh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=900.0,960.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/17","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"he was the distiller for many years here,\nand, uh, I worked closely with him as a plant engineer and then as a plant\nsuperintendent. So particularly those two guys, and, and, I'm sure there was\nmany others that I got to know: uh, Ronnie Eddins and, and the, uh, Leonard\nRiddle and those guys.\n\nTROLAND:  Early in your career here at the distillery, the distillery was under\nthe operation, as I understand it, of Albert B. Blanton.\n\nLEE: Right.\n\nTROLAND:  What do you remember about, uh, Albert B. Blanton?\n\nLEE:  Oh, the thing I remember--and I do recall a rather humorous incident on\nhis, about him. He was the ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=960.0,1020.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/18","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"resident manager and a big stockholder of Schenley\nwhen I came to work here, and Albert was a quiet guy. Uh, knew what he was\ndoing, had the respect, I think, of all the people at the plant. But when I was\nbrought in for an interview, when, uh, Orville Schupp brought me in to interview\nfor a job here when I graduated, and he took me in to see Colonel Blanton. And\nthe Colonel was in the, the corner office down there, a corner, uh, uh, room of\nthat office. And when we walked in, he had these, these armbands like you see\ngamblers ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1020.0,1080.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/19","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"wearing on each arm, and a green eyeshade on, and he looked up at me.\nAnd, uh, Orville said, \"Colonel, this is the young man I've been telling you\nabout. I'm, I want him to come to work down here. I wanted you to meet him.\" And\nthe Colonel looked up out of his, uh, eyeshade. He said, \"Son, we're not hiring\nany hands today.\" And I thought that was the end of the convers-, end of the\ninterview. When we got outside, Orville said, \"Don't worry about it; I'll take\ncare of it. You come to work Monday morning.\" (laughs) And I did, and every time\nI'd pass the Colonel in, on the lot, he'd look at me kind of cross. I could see\nwhat he was thinking: How in the hell did you get in here? (laughs) But, uh, he\nwas a nice guy, and everybody, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1080.0,1140.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/20","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"uh, thought highly of Albert. He built a--I guess\nyou all have been told, uh, the stone house on the hill was, uh, where the\nColonel lived with his wife, and, uh, that's where he lived till he died.\n\nTROLAND:  Did you have much interaction with him, uh, during those early years?\n\nLEE:  Not too much. Not too much, unh-uh. He retired--uh, I was, was only,\nuh--he retired the third year I was working at the plant, so as a plant\nmaintenance engineer I didn't have too much contact with the Colonel. But, uh, I\nknew he was here and I knew who he was, and he was nice to everybody.\n\nTROLAND: So ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1140.0,1200.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/21","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"what do you think happened that day when the Colonel said they were\nnot hiring anyone and yet you got hired? What was the, the back story there do\nyou think?\n\nLEE:  I don't know. Uh, Orville never did tell me of any further conversations\nthat he had with, uh, the Colonel, but he, I'm sure he must have. Otherwise he,\nI wouldn't have been allowed in the plant. (laughs)\n\nTROLAND:  We also have interviewed for this project Jimmy Johnson, as you know.\nWhat do you remember of Jimmy back in the early days?\n\nLEE:  I remember him as a, being a, he was a--we called them crew leaders--he\nwas a foreman of a, a gang of men who had the job of putting new whiskey barrels\nin their ricks in the warehouse and also for taking out aged whiskey for\nbottling. And I knew Jimmy as being a, a person who was ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1200.0,1260.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/22","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"very likeable, but he\ncould get a day's work out of, out of his people. And he treated them with\nrespect, and they, they all liked Jimmy. His, uh, dad--I'm, I'm sure you already\nknow this--his dad worked here also. I think his grandfather, too.\n\nTROLAND:  What do you think the, the environment was for African Americans\nworking here at that time? Were there, uh, more? Were there a fair number of\nAfrican Americans working at the distillery in those early days, or was Jimmy\none of--?\n\nLEE:  Not too many. There was, when I came to work here, I guess there was maybe\nfifteen out of the whole two hundred and fifty or so people, uh, and their jobs\nwas generally in the ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1260.0,1320.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/23","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"janitorial type work or what we called the yard work, doing\nthe maintenance of the trees and the grounds, mowing grass, that sort of thing.\nThey were, uh, they were treated with, they were treated well, but they was\ntreated separately sort of. There was separate restrooms. Downstairs in the\ncafeteria, they had a special room for the blacks to eat in, and that was, went\non until about, oh, when the Equal Opportunity Act came into being--and I've\nforgotten the year there--but it was, uh, at that time, why, we integrated ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1320.0,1380.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/24","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"all\nof them. And the blacks began to enter in all of the jobs that they was, uh, bid\non in the union way of doing things.\n\nTROLAND:  Tell me a little bit about, uh, sort of your mid-career here. You, uh,\nbegan as an engineer, and then as time went on, you assumed more and more responsibility.\n\nLEE: Right.\n\nTROLAND:  Uh, tell me a little bit about how things were on the job, let's say,\nmaybe ten or fifteen years after you began working here.\n\nLEE:  Well, at, at that time it was a, a booming operation. They, as I\nmentioned, they was do-, on a two, two-shift basis, and they did a lot of\nbottling, a lot of shipping. [Whistle sounds.]\n\nLEE:  There's Harlen.\n\nTROLAND: What was that-- ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1380.0,1440.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/25","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"\n\nLEE: That's--\n\nTROLAND:  --sound that we just heard?\n\nLEE:  That's a whistle telling everybody it's twelve o'clock. It's a, it's a\nhorn in the boiler room, it's operated by steam pressure, and, uh, they blow it\nat twelve o'clock. And I think they--I'm, I'm not sure--I believe they blow it\nagain at four o'clock. Anyway, I know they blow it at noon.\n\nTROLAND:  Is that a longstanding tradition?\n\nLEE: Yeah.\n\nTROLAND:  Have they been doing that for many years?\n\nLEE:  It' s been there all, all my life, all my time, anyway. They've, uh, had a\nsteam whistle that they blew at noon.\n\nTROLAND:  Do you start to feel hungry as soon as you hear that whistle blowing?\n\nLEE:  (laughs) You know, you know it's time to, to go to lunch, yeah.\n\nTROLAND:  So we were talking about your mid-career here--\n\nLEE: Um-hm.\n\nTROLAND: --uh, as you gathered more and more responsibility and ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1440.0,1500.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/26","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"the plant was\ndoing very well. Uh, fifteen or so years after you began working here, what,\nwhat might a typical day have been like for you?\n\nLEE:  Well, I was placed with the distiller. I was, went into what they called\nmanagement training at the time, so I spent some time with the distiller, Al\nGeiser. And, uh, the typical day would be to be with him and stay with him and\nlearn everything I could, ask as many questions as I wanted to, and, and then I\ndid the same thing over in the warehouse department and then the bottling\ndepartment. It was a training program for management, and after that--I was in\nthat program for about, close to a year, and, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1500.0,1560.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/27","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"uh, then I was made the plant\nsuperintendent, and then I became responsible for those departments that I'd\nbeen understudying.\n\nTROLAND:  So what in particular were you responsible for as plant\nsuperintendent, and were there some things in the plant that you were not\nresponsible for?\n\nLEE:  There wasn't anything that I wasn't responsible for. Everything that took\nplace at the plant in the way of, of manufacturing, making the bourbon, aging\nthe bourbon and bottling the bourbon and shipping the bourbon was all part of my\nresponsibility to answer to the plant manager.\n\nTROLAND:  Now, you became plant manager yourself at a certain point?\n\nLEE: Yes. After I was in pla-, uh, plant superintendent ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1560.0,1620.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/28","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"for about three years,\nthen I was made the plant manager in 1968.\n\nTROLAND:  And what were the, what were the differences in responsibility between\nthe plant superintendent, which you had been, and the plant manager, which you became?\n\nLEE:  Hardly any difference really. When I left the plant superintendent's job\nit was not replaced, so I just simply moved my desk to a different location, and\nI had the same responsibilities really that I had, uh, as a superintendent, only\nI wasn't answering. As a superintendent I answered to the plant manager, and\nthen when I became plant manager, why, I answered to our central office in Cincinnati.\n\nTROLAND: Who ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1620.0,1680.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/29","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"owned the distillery at that time? Who--\n\nLEE: Schenley.\n\nTROLAND: Schenley.\n\nLEE:  Schenley owned it for--they became ownership, 1929 they bought the plant,\nand they sold it in 1982. They sold it to, uh, some people who had been in the\nbourbon business: a couple of gentlemen, one of them from New York and one of\nthem from Owensboro. Uh, they bought the plant. They got the financing necessary\nto buy the plant, and they bought it. And they operated it for ten years.\n\nTROLAND:  Excuse me. (coughs) Just had to do that. What was your feeling about\nSchenley management? ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1680.0,1740.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/30","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Do you feel they wisely managed the plant? Did you get\nalong well with the management?\n\nLEE:  Yes, uh, as a, as--I answered to the, as the plant manager, I answered to,\nuh, an office in Cincinnati. They had a, that was their production headquarters;\nwas not their sales headquarters, but production headquarters. And, uh, I got\nalong well with those people in Cincinnati. As long as you kept the bottom line\nright, why, you got treated well.\n\nTROLAND:  How did the position of master distiller, uh, come into existence? You\nalready were in charge of the entire plant.\n\nLEE: Yeah.\n\nTROLAND:  And so adding another title to your name must have had a purpose. How\ndid that happen?\n\nLEE: Uh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1740.0,1800.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/31","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"it happened when the plant was sold to the people I mentioned. Uh, in\naddition to the plant management job, they, uh, also named me as the master\ndistiller. Now, of course, there was a distiller doing the job. I was just a\nfigurehead to, to, uh, be responsible for what he was doing.\n\nTROLAND:  So at that time, the addition of the term \"master distiller\" didn't\nchange your job responsibilities really.\n\nLEE:  Not at all. It sure didn't.\n\nTROLAND:  What do you think was the thinking behind creating a, a new title, uh,\nfor someone who would continue to do the same work?\n\nLEE: Same work. I don't know. I really don't know. Uh, the, uh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1800.0,1860.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/32","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"apparently the\npeople who owned the plant, uh, felt this was a, a title that was, they could\nuse in marketing and advertising, promotion.\n\nTROLAND:  That's interesting, because certainly in modern times, as you very\nwell know, master distillers, uh, become the public face in some sense--\n\nLEE: Yeah.\n\nTROLAND:  --of, of the distillery. Uh, so you think perhaps the--\n\nLEE: That's--\n\nTROLAND:  --beginning of that concept was, was you?\n\nLEE:  That was right. That's correct. That's when they, uh, started calling on\nme for promotional type work, being a figurehead, representing the plant locally\nand, and in the marketplace, uh, doing quite a bit of traveling to, uh, promote\nthe brands, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1860.0,1920.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/33","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"and, uh, that was, I think, what was behind it.\n\nTROLAND:  Was that concept of having a publicly visible master distiller a new\nconcept at that point in the bourbon business?\n\nLEE:  It was to me. I don't know. Uh, there was, uh, some of our competitors\nused the same terminology of \"master distiller\" for their distiller, and, uh,\nstill do. Jimmy Russell over at Wild Turkey and Booker Noe down at Bardstown\nand, and those people.\n\nTROLAND:  So in some ways, this new title did confer, did confer additional job\nresponsibilities, because in addition to managing the plant--\n\nLEE:  Oh, yeah. It did.\n\nTROLAND:  --you now were becoming more and more the public face of, of the distillery.\n\nLEE: Becoming more involved with the, uh, sale ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1920.0,1980.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/34","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"and distribution of the product, yeah.\n\nTROLAND:  Did you enjoy that? Was that--\n\nLEE:  Yes, I did. I really did. Uh, I was obligated by Schenley to, to make at\nleast one c-, uh, visit a month to one of our distributers and, you know, uh,\nvisit with them and talk to them about our product and what kind of job we was\ndoing for them and that sort of thing.\n\nTROLAND:  What, uh, what was the organization to whom the distillery was sold in\n1982? You've said several people, but who were these people?\n\nLEE:  Uh, one of them was, uh, he was involved in sales, uh, with Schenley at\none time. He was ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=1980.0,2040.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/35","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"quite well known in the marketplace, I know, and the other guy,\nBob Barenascus, he was a financial-type guy. He knew how to, as I was told when\nI found out the plant was sold, I asked my boss in Cincinnati, I said, \"What\nabout these guys? What, what are they like?\" He said, \"Well, Fergie Falk,\" who\nwas the, one of the guys, said, \"He knows how to sell whiskey,\" and said, \"Bob\nBarenascus knows how to make a buck.\" So they pegged them real right, because--I\ndon't want to speak against them too much, but they, they took a lot out of this\nplant. They sold the assets off and, uh, didn't spend the money necessary to\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2040.0,2100.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/36","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"maintain the plant like it should have been maintained, and they sold it, of\ncourse, to, uh, Sazerac in 1980, eighty--1992.\n\nTROLAND:  So is it a fair assessment that the distillery was going downhill,\nlet's say in the early eighties?\n\nLEE:  Oh, it, it really was down, going downhill fast. Uh, it'd gotten pretty\nrun down when, uh, Sazerac or the present company bought it. Uh, they seen fit\nto put quite a bit of money into bringing it back up to its former self and, uh,\nmodernizing and updating the equipment. They've spent a whole lot of money on\nmaking it a ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2100.0,2160.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/37","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"good, uh, good distillery out of it.\n\nTROLAND:  The decline of the distillery in the eighties, uh, was that, you\nthink, more the result of perhaps management decisions at that time by the\ncurrent owners, or rather the owners of that time? Or did it partially reflect a\ndownturn in the bourbon business worldwide?\n\nLEE:  It reflected the, uh, downturn in the bourbon business. It really went,\nwent way down in the eighties. Uh, result of several factors, uh, health factor\nbeing one; uh, MADD, drunk driving, MADD, uh, impact on the business; and, uh,\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2160.0,2220.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/38","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"the public seemed to be turning toward other products other than whiskey. The,\nuh, I think a Scotch whiskey was quite popular then. The Canadian whiskey was\nquite popular, and, uh, bourbon kind of went down, down the long--it even went\nway down. And the idea of the single-barrel bourbon, which I was manager at the\ntime, uh, and the concept of selecting the best aged whiskey and bottling it one\nbarrel at a time started with the, uh, first brand we put out ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2220.0,2280.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/39","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"was Blanton's,\nnamed Blanton's. And, uh, it didn't take off very well. The first year or two\nwas just--they spent more money on advertising than they did on, uh, return, but\nas the word got out and people started trying it, uh, it took a turn up; it's\nstill going up. The single-barrel bourbons, the premium bourbons, has, uh, I\nwon't say dominated the market, but they've got a big place in the marketplace now.\n\nTROLAND:  Tell me a little bit about the development of the Blanton's brand. It\nwas the first single-barrel bourbon, as you've said. Someone had to have that\nidea. Who had that idea, and how did it germinate?\n\nLEE: Well, uh, the manager, it's--uh, not the manager--the, Bob ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2280.0,2340.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/40","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Barenascus,\nthe, one of the owners of the plant, came to me, and I was the manager. Said,\n\"Elmer, we want to come out with a premium bourbon. Give us your thoughts and\nideas as to how we can develop, uh, a, uh, premium price bourbon.\" Well, we\nkicked around a lot of ideas, but the one idea that caught on to his fancy when\nI told him about Albert Blanton's, uh, lifestyle. He had parties quite often,\nand when he did, he'd ask the warehouseman to bring him some samples out of his\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2340.0,2400.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/41","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"favorite warehouse, and he'd tell him, he'd tell him what age he wanted, and it\nwas eight years or better. And bring him those samples, and he'd sample them and\ntaste-test them. And he would pick out one or two barrels, and he'd say, \"Bottle\nthose for me.\" And he'd use those for his entertainment purposes. Well, that\nsounded like a pretty good thought and idea to Bob Barenascus. And he says,\n\"We're going to go with that, and we want you to select the bourbons that goes\ninto this Blanton. We're going name it Blanton.\" And they designed a--or didn't\ndesign--they selected a very distinctive bottle for it, and, uh, capped it off\nwith a stopper that had a racehorse on it, and, uh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2400.0,2460.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/42","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"put it out in the market.\nThe first market was nineteen--fall of 1984, and, uh, like I say, it didn't do\nmuch the first year. But as the word got out, why, uh, the, uh, Bob invited our\ncompetitors to do the same sort of thing, and none of them responded to him, for\nwe, after the Blanton was introduced, we came out with the Rock Hill Farms,\nHancock Reserve. And, uh, then when I retired in 1986, they asked me if I could,\nif they could name a bourbon after me. I told them, \"Yes, provided you let me\npick the bourbon.\" And they said, \"no problem.\" ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2460.0,2520.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/43","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"So they still, I still select\nthe barrels for that, but any rate the, uh, single-barrel bourbons and the\nso-called small-batch bourbons are, are the bourbons that are growing, uh, more\nthan any other element of the business.\n\nTROLAND:  A point is made with the Blanton's label in particular that it comes\nfrom Warehouse H.\n\nLEE:  That's correct. That was the Colonel's favorite house. He thought, with\nhis taste, he thought it aged the best bourbon at the plant, and, uh, we still\ncontinue that practice. All the Blanton's come out of Warehouse H. It's an old\nmetal-clad building that, uh, changes temperatures with, with the, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2520.0,2580.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/44","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"whenever the\ntemperature outside changes, it changes inside just as well, and, uh, he liked\nthat house. Now that isn't, uh, it isn't my favorite warehouse. My favorite\nwarehouse is Warehouse I and K because it seems to age the bourbon, for my\nbrand, the best, and that's where I get all of the samples for, for that brand.\n\nTROLAND:  Why do the different warehouses age the bourbon in a different way?\n\nLEE:  (laughing) I wish I knew the answer to that. Uh, they do, I know. That I\nknow. I suppose part of it is due to the, uh, orientation of the house with the\ncompass, whether it's north or south or east or west, and the prevailing winds\nor prevailing ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2580.0,2640.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/45","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"atmosphere, uh, is different in different houses due to the way\nthey are oriented.\n\nTROLAND:  So would it be fair to say that, that the warehouse in which the\nbourbon is aged and perhaps the level, uh, above the ground that the barrels sit\nis the most important factor in determining the, the flavor profile of the, of\nthe final product?\n\nLEE:  Uh, each one of our premium bourbons, all our single-barrel bourbons and\nour Buffalo Trace bourbon, which is a small-batch bourbon, they're always in the\nupper floor levels of the warehouse, and they, uh, they're usually aged eight\nyears or so. And so the ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2640.0,2700.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/46","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"premium bourbons all are aged, as we call it, that\nthey're selected at the peak of their taste test, and, uh, they come out of the\nvarious warehouses at the upper level. And, uh, each, each brand, each one of\nthese brands has got a, uh, a standard established, and those were done with, by\ntaste-testing of our, our people that's on the taste panel. They were\nestablished, and once they're established and accepted as being what they want,\nthen when we taste-test individual barrels, we taste it against, we taste the,\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2700.0,2760.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/47","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"the standard first, and you remember that, and then each sample you taste after\nthat, it either matches or it doesn't match with that standard. Uh, if they're,\nif the selection has been the way in the upper floors and eight years or so,\nthey'll mostly match, but, uh, there's a panel of about nine, about nine or\ntwelve people on the panel, and at least four or five of us taste each round of\nsamples. And, uh, if they're approved, they're marked approved, and they're\nbottled one barrel at a time.\n\nTROLAND: What is special about the ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2760.0,2820.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/48","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"upper levels of the warehouse, or what is\ndifferent about the upper levels of the warehouse compared to the lower levels?\n\nLEE:  They seem to change--the thing, one of the things that brings about good\naging is change of temperature, and you have, uh, more change of temperatures in\nthe midsection and upper section than you do down on the lower section. Uh, the\nlower sections, uh, will maintain their temperatures. Uh, they don't fluctuate\nlike the, uh, upper levels do.\n\nTROLAND:  And so what use would you put to bourbon that, for example, has been\nstored on the very lowest level of a warehouse?\n\nLEE: Uh, the, some of those, uh, bourbons on the lower levels are ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2820.0,2880.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/49","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"designated\nfor some of the brands with higher age. We've got brands that's bottled at\ntwelve years old, fifteen years old, up to twenty years old, and those you want,\nyou don't want them to age too quickly. They go over the hill if you do, so, uh,\nthey put on--the barrels that are put on the first floor generally will wind up\nin one of those type brands.\n\nTROLAND:  So if you wish to age your bourbon for a long time, you keep it on the\nlower level, and if you wish to age the bourbon in a shorter time, you put it on\nthe upper level. What, in your opinion at least, is the ideal age for bourbon?\n\nLEE: Eight to ten years old. Now, Blanton's generally ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2880.0,2940.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/50","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"is nine years old or\nthereabouts. Uh, Elmer T. Lee is nine to ten years old. Uh, Rock Hill Farms,\nthey're all at nine, eight to ten years old, and, uh, Buffalo Trace started\nout--still is--nine, about nine to nine-and-a-half years old. So you get your\nsmoothest tasting bourbon at, in my opinion, in the eight- to ten-year class.\nNow once it gets over that old--and we do have some brands that are fifteen\nyears old, uh, we, in a joint venture with the, uh, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=2940.0,3000.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/51","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"uh--I can't recall their\nnames right quick.\n\nTROLAND:  Julian Van Winkle?\n\nLEE:  Van Winkles. They got one twenty-three years old and, uh, it's pricey, but\nto me, to my taste, I don't prefer that, because it, it gets too woody tasting\nand it, you get a tannic acid type taste. You get an acid taste, but a lot of\npeople like that. They want it to taste that way, so there's a market for it.\n\nTROLAND:  Tell me a little bit more about the Elmer T. Lee brand. Uh, as you\nsaid earlier, that was established some years ago, uh, upon your retirement, is\nthat not true?\n\nLEE:  In 1986. Uh-huh.\n\nTROLAND:  In 1986. Uh, tell me a bit about your, the process of selection. When\nyou do that, uh, tell me what you look, what you're looking for.\n\nLEE: I'm looking for what ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3000.0,3060.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/52","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I consider to be the proper taste for bourbon. It's\ngoing to have the characteristics that good bourbon has. It's going to have\nvanilla-type taste. It's going to have a smooth taste to the, to the palate.\nIt's going to have some, uh, vanilla--I mentioned that--vanilla taste to it,\nand, uh, it's just a good smooth bourbon flavor to it. Highly flav---not highly\nflavored, but it's got a good flavor to it, and it don't have an aftertaste burn\nto it. That's the things I, I guard against when I'm tasting it.\n\nTROLAND:  Imagine a day that you come in here to the distillery to make some\nbarrel ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3060.0,3120.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/53","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"selections. Uh, on a day when you come in to do so--\n\nLEE: Yeah.\n\nTROLAND:  --to select barrels, how many barrels do you taste, for example? How\nlong does that process take?\n\nLEE:  It takes, uh, if, as you probably would think, if you taste about eight or\nten samples, your taste buds begin to become numb, so you've got to take a\nbreak. So if there's twenty-five samples to be evaluated, I'll do about eight or\nten of them, and then I'll take a break for a while. Then I'll come back and do\nthe rest of them, or come back maybe two, two different times. And, uh, we do\nhave water available. We rinse our mouth out after each taste test, and, uh,\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3120.0,3180.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/54","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"after it's tasted, your taste buds primarily are, are--the most sensitive ones\nare on the side of your mouth, and you kind of wallow the sample around in your\nmouth, and then you spit it out after you've tasted it. You certainly couldn't,\ncouldn't drink all of those samples and get out very well.\n\nTROLAND:  What fraction of the barrels that you taste do you eventually, finally\nchoose for the Elmer T. Lee brand?\n\nLEE:  Uh, the last, within the last year it's been, been high, 90 percent or\nbetter. Out of the twenty-five bottles that I did on Monday, uh, I think it was\nonly three rejects that I, I took, and not only I, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3180.0,3240.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/55","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"but the people on the panel,\nthey will not, do not bottle any batch or barrel until at least three, three\npeople or more have taste-tested it. And any one person can reject, anyone on\nthe panel. So generally I notice, uh, after we, uh, taste-test, we sign off on\nit. I notice, uh, oh, in the last few months, there's been at least five or six\npeople tasting, uh, every batch that comes up for taste test.\n\nTROLAND:  What is the basis for choosing the barrels that you will taste?\nCertain warehouses, certain positions in the warehouses? What do you use to make\nthat choice initially?\n\nLEE: Well, each, ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3240.0,3300.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/56","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"each warehouse has got a profile that's supposedly followed.\nWhen we make the whiskey, we put away so much in this warehouse, so much in that\nwarehouse, and the, uh, selection then becomes from those locations for whatever\nbrand you have that you're looking for. For instance, on the Buffalo Trace, all\nof those barrels comes out of Warehouse C--B? C, yeah. Warehouse C, and they're\ngenerally out of the third floor up.\n\nTROLAND:  What are your thoughts about barrel-strength bourbons?\n\nLEE:  Barrel-strength bourbon?\n\nTROLAND: That is to say-- ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3300.0,3360.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/57","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"\n\nLEE: Yeah.\n\nTROLAND:  --bourbons that are sold as some of the antique collection--\n\nLEE: At--\n\nTROLAND:  --uh, the bottles are sold at barrel strength.\n\nLEE:  Yeah. That, there's a marketplace for them, but, uh, uh, how anyone can\ndrink those straight is beyond me. Uh, they need a lot of dilution with\ndistilled water or water or whatever you use for, uh, mixing your drink with,\nbut, uh, we have a, uh--I believe, uh, George C. Stagg is bo-, barrel strength.\nUh, Booker Noe down at Bardstown, his, his bourbon, Booker's, is barrel\nstrength: 137 proof. You know, golly. That's pretty potent.\n\nTROLAND: If ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3360.0,3420.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/58","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"you buy a barrel-strength bourbon and then add water to reduce the\nproof to normal drinking proof, you still have something that is different from,\nuh, for example, Elmer T. Lee, because of the barrel strength, the product has\nnot been chill-filtered.\n\nLEE:  That's right.\n\nTROLAND:  What do you think, uh, if any, is the effect of chill filtration?\n\nLEE:  Chill filtration is the preferred filtration system at this plant. It does\ntake some of the color and a little bit of the taste from the product, so you\nwant to minimize that in your filtration process, and, uh, chill filtration is\nwhat we do. Now, there was a time when Bob and Fergie were running the plant,\nthey went to charcoal filtration, which I didn't, I argued against. ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3420.0,3480.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/59","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"But, uh, I\ndon't know, I couldn't tell you what, uh, other plants use. I think Wild Turkey\nuses chill filtration. Uh, down at, uh, Beam, I don't know what, whether,\nwhether they use chill filtration or, or, uh, charcoal, but that's the two main\nfiltration systems. TRAVER: Got two minutes left.\n\nTROLAND:  Okay. Uh, why don't we stop then, and just put it [End of first\nvideocassette.] [Beginning of second videocassette.]\n\nTROLAND:  This is tape two. Uh, my name is Tom Troland, and we are interviewing\nElmer T. Lee, Master Dilstiller Emeritus at Buffalo Trace Disilltery. It is\nOctober 30, 2008. This is part of the Buffalo Trace Oral History Project with\nthe interview, in fact, taking place at Buffalo Trace Diltillery. Tell me\nsomething about the brands that were ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3480.0,3540.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/60","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"produced here at the distillery prior to\nthe early eighties; prior to this explosion of boutique brands.\n\nLEE:  Ancient Age is one of the, flagstaff--flagship brands that Schenley had\nfor this brand. Echo Springs, Cream of Kentucky, uh--there were several brand\nsthat I can't recall right, minor brands, but the had, oh, eight, eight or nine\nbrands that they were doing here. Ancient Age was the big, big volume item;\nabout a million and a half cases a year.\n\nTROLAND: Were these ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3540.0,3600.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/61","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"different brands targeted at different market segments?\n\nLEE:  Uh, I don't know how the sales force decided or made those decisions, but\nlike you say, there was--different brands was targeted at different locations.\nAncient Age was big in Florida, uh, North/South Carolina, Texas, uh, Arkansas,\nCalifornia and, uh, some of the, uh--the Echo Springs was mostly Ohio, I think.\nBut at any rate, like you mentioned there was different brands that seemed to be\ntargeted for certain areas, certain ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3600.0,3660.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/62","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"states.\n\nTROLAND:  Let me read a quotation from you from a book recently published. Uh,\nthe quotation is as follows: \"Some of the bourbons I've tasted that were made\nbefore prohibition were very similar to some of our good, high-end bourbons\nnow.\" What did you mean by that?\n\nLEE:  (Laughing.) I meant that for my taste the bourbons, the high-end bourbons\nnow, uh, paralleled those made prior to prohibition. Uh, the--prior to\nprhobition--actually, we haven't changed too many things about our distilling\nprocess from that time to this time. A little ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3660.0,3720.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/63","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"change in formula, a little change\nin distillation proof, different aging procedures, but pretty much the same,\nsame way it was made then is being made now. I had an opportunity to taste a\npre-prohibition bottle, uh, and it had a pretty good taste to it, I thought. It\nwas, uh, Jim Murray --who's a spirits writer--, uh, picked that bottle up in\nItaly and, uh, had it with him, and we was out here in the clubhouse. And Mark\nBrown and myself and, uh, Jim Murray opened that bottle and each one of us\ntaste-tested it, and all of us thought that was pretty good stuff.\n\nTROLAND: So ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3720.0,3780.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/64","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"that kind of suggests that the standard bourbon of pre-prohibition\ntimes was similar in quality to the very best bourbon today.\n\nLEE:  Well, the best bourbons that was made pre-prohibition is, uh, might be\ntrue of. I'm sure there was bourbons then that wasn't up to what we think would\nbe standard now.\n\nTROLAND:  Perhaps the bourbon, the pre-prohibition bourbon that you tasted was,\nin fact, among the best, uh, available at that time.\n\nLEE:  It, that could be.\n\nTROLAND:  Tell me a little bit about how the bourbon industry has changed over\ntime. You've been a part of it for so long, uh, surely you've seen major changes\neither in the production process or in the management process or in the\nmarketing process. What's one difference or one big change you have ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3780.0,3840.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/65","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"noticed over\nyour years in the field?\n\nLEE:  Well, being a production man myself, uh, the major change that's take\nplace in the production end of the business, the formula--the recipe--has been\nchanged some, but not significantly. The biggest change has been in updating\nequipment and putting it under computer control rather than manual control.\nPrior to the updating and computer controls, it was all dependent on an\nindividual, how well he did his job each day and following, following the, uh,\nprocess the way it's supposed to be. And, uh, Harlen has been able to modernize\nand ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3840.0,3900.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/66","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"put, uh, computer controls on most of the operation now; uh, making\noperation. Uh, there hasn't been too much change in the warehousing procedures.\nUh--there hasn't been a lot of changes in the bottling procedures either except\nto, uh, update equipment and make it higher speed and more productive.\n\nTROLAND:  What about changes in public perception of bourbon over the time that\nyou have been in the industry?\n\nLEE:  I think the perception has swung to our favor, the bourbon favor, in the\nlast, certainly ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3900.0,3960.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/67","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"within the last ten years. Prior to that, uh, uh, bourbon wasn't\none of the favorite drinks in the marketplace but, uh, I think it's changed now\nto where a lot of people are drinking bourbon rather than scotch or Canadian or,\nor tequila or rum or some other alcoholic drink.\n\nTROLAND:  When you were first entering the industry and when you were, uh, just\nout of school, uh, what was the public perception of bourbon at that time, do\nyou think, and was it something commonly consumed here in Kentucky, for example,\njust a regular drink or was it something that was rather rarely consumed?\n\nLEE:  I'm sorry. I didn't understand you.\n\nTROLAND:  When you were--that's fine--when you were, uh, first getting into the\n","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3960.0,4020.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/68","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"bourbon industry, what was the public perception or bourbon at that time? Was it\nsomething you just drank, uh, very frequently or is it something you didn't\ndrink very often and was thought to be evil? What was the thought?\n\nLEE:  I think the perception in the public was generally favorable. Uh, people,\nuh, probably didn't drink as much then as they are now, uh, but it was a pretty\nfavorable position when I came to work here. Uh, bourbon was still riding a\npretty good wave, and it didn't start going down until the, till the eighties.\n\nTROLAND:  How would you like to see the bourbon industry change in the future?\nIs there some direction in which you think it might go that would be useful, productive?\n\nLEE: No. ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=4020.0,4080.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/69","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I would say keep doing what you're doing, but try to do it better. Uh,\nI don't believe the, the bourbon recipe is going to change very much. It did\nchange gradually back in the forties and early fifties. Uh, they changed the\nrecipe and the process to make it a little more palatable, smoother than\noper--in the past, but, uh, been very little changes in the process.\n\nTROLAND: There ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=4080.0,4140.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/70","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"has already been a book written on the history of this\ndistillery and no doubt sometime in the future--let's say ten, twenty or more\nyears in the future--another history of this distillery will probably be\nwritten. What would you like, uh, such a book to say about you?\n\nLEE:  What would they say about me? I'd hope that they'd, uh, see me in the\nlight of being a good manager, a person who treated his people--the\nemployees--fairly and squarely and, uh, not a hard person to get along with.\n\nTROLAND:  When you sit down to drink some bourbon I suppose it's almost certain\nthat you would choose Elmer T. Lee.\n\nLEE:  I do.\n\nTROLAND:  How do you, how do you drink it?\n\nLEE: How do I drink it? I--different people have ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=4140.0,4200.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/71","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"different tastes, of\ncourse--but I like a little soda with lime/lemon flavor--7Up, Sprite, something\nlike that--but, uh, I take, put out a, a shot--1 oz.--over ice cubes and a\nlittle bit of 7Up or Sprite. That's the way I like it. As lot of people are\ndrinking it with Coca Cola which, uh, don't appeal to me, but it's, a lot of\npeople drink it that way. A lot of people drink it straight up or, you know,\nwithout anything but water and some of them drink it straight, uh, by just, just\na shot down.\n\nTROLAND: Is ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=4200.0,4260.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/transcript/2/annotation/72","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"there anything else that I haven't asked you that you might like to say?\n\nLEE:  Well, I appreciate you all's thinking about our industry and our plant and\nthat you are going to put this in the archives at the University of Kentucky. I\nhope I get a chance to, to go up and view it when it's all complete.\n\nTROLAND:  Well, Mr. Lee, thank you very much for taking the time for this\ninterview. It's, uh, been a fascinating opportunity to hear your thoughts on\nthis industry of which you've been a part for so many years.\n\nLEE:   Thank you so much, Tom.\n\n \n\n ","format":"text/plain"},"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=4260.0,4320.0"}]},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/index/25895","type":"AnnotationPage","label":{"en":["OHMS Index English [Index]"]},"items":[{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/index/25895/annotation/73","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Introduction / background information","format":"text/plain","label":{"en":["Title"]}}],"target":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2#t=3.0,169.0"},{"id":"https://nunncenter.aviaryplatform.com/collections/1/collection_resources/2/file/2/index/25895/annotation/74","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Troland, the interviewer, introduces Elmer T. 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