Latest / Whisky Stories Podcast / HazeyDrams is back to talk about yummy whisky from Woven - Hazel MacLeod

Transcript

HazeyDrams is back to talk about yummy whisky from Woven - Hazel MacLeod · Whisky Stories Podcast

• 0:01
  Right, guys, we're all ready. Is everyone ready?
• 0:05
  Welcome. To the whiskey stories now.
• 0:18
  Welcome to the Whiskey Stories podcast.
• 0:21
  Claude on The Apprentice is what I imagine those supermarket
• 0:23
  buyers to be like, and I would just be the poor, poor
• 0:27
  apprentice person trying to make it do be like, oh, do you like
• 0:30
  my jokes? That's so weird.
• 0:32
  Every little helps. I bet you do really well, you
• 0:38
  know. I speak.
• 0:40
  Garlic. Does that help?
• 0:43
  Surely. I work in whiskey.
• 0:44
  I speak garlic. You'll buy it.
• 0:50
  Welcome along the Whiskey Stories podcast for myself,
• 0:53
  Craig. We're back in the athletic arms,
• 0:55
  back in the diggers, but we're not in our usual place.
• 0:57
  We're back down in the whiskey hatch.
• 1:00
  We're down the Hatch. We're through the Hatch.
• 1:02
  We're through into the whiskey seller.
• 1:04
  Kev has once again trusted us to drink responsibly while
• 1:08
  surrounded by all of the whiskies that haven't made it
• 1:11
  onto that incredible back bar where they have one of the
• 1:15
  largest open whiskey collections in Edinburgh.
• 1:17
  They are over 800 bottles, but it's great to be back here.
• 1:20
  And I guess how are you? I'm fantastic.
• 1:22
  I'm brilliant, really. Good, good to be back in the
• 1:24
  dungeon. Delighted to be here.
• 1:25
  Set. Yeah, second time here.
• 1:26
  I'm all the time. I'm happier underground.
• 1:28
  I are you, you. The lighting's doing you
• 1:31
  wonders. Exactly, Ross.
• 1:33
  How are you? I'm not delighted, fantastic or
• 1:35
  any of that. You know I'm doing you're doing
• 1:37
  a happy to view you're. Doing right?
• 1:38
  Well, a bit of enthusiasm, right?
• 1:40
  Back in my spiritual home. Balls were recording us.
• 1:42
  I just want to say congratulations to your dear
• 1:44
  father there, Mr. Bobby Barr. What a man He's lost. 5 stone. 5
• 1:48
  stone. And how long?
• 1:50
  Nine months, Six months, Six months, Six months.
• 1:52
  Shadow was for myself. Well, well, a smaller shadow
• 1:55
  he's doing. He's doing a great job, right?
• 1:57
  Fair play. When he hits his target weight 7
• 1:59
  stone lost. He's he's not.
• 2:01
  He's not inviting me to this either.
• 2:03
  His his target is to go into a taste on the Cam which I know
• 2:07
  includes have been having 40. Oh well, there you go.
• 2:08
  Just there's an incentive. Ridiculous.
• 2:10
  Yeah, and now we've got a guest who also knows all about been
• 2:14
  having. Well, that's it.
• 2:15
  Well, we are going to welcome in for the second time on the
• 2:18
  podcast. We've got Hazel McLeod Hazy
• 2:20
  Drams. How are you Hazel?
• 2:21
  I'm. Good.
• 2:22
  Thank you. I've like a VIP down the cellar.
• 2:23
  I'm not gonna lie. I'm like, oh, thank you.
• 2:25
  Change your location. I'm well.
• 2:27
  I'm glad you've taken it positively.
• 2:28
  Thank. You.
• 2:28
  Well, you are, because I'm looking back.
• 2:31
  Here you are, episode number 3 of The Whiskey Stories.
• 2:33
  And you know something? You were the first episode that
• 2:36
  Angus and I decided we don't need Ross anymore.
• 2:41
  It's the first episode that I didn't turn up for, and so I got
• 2:45
  a panicked message from Hazel last night saying please tell me
• 2:47
  you're coming tomorrow. I was.
• 2:49
  Going to take it personally if you went and I'll say you.
• 2:51
  Were you were back the next week going you're?
• 2:53
  Absolutely right. And it was really interesting
• 2:55
  it. Was, and to be honest, Angus and
• 2:57
  I've talked about this a lot when we look back over the
• 2:59
  journey, because this will be episode #67 maybe 6060 87.
• 3:04
  So we've been good going, good pace, lots of very good whiskey,
• 3:07
  lots of great guests. But what I would say is that.
• 3:10
  Yeah, I think we we. Felt that night you're you're
• 3:13
  episode genuinely was like it was the first episode.
• 3:16
  We didn't know what we were doing.
• 3:17
  We had Kevin for the 1st guest who gave us a great episode, but
• 3:21
  then the third episode were kind of with yourself.
• 3:23
  We kind of felt I would kind of know what we're.
• 3:24
  Doing well, it was a bit, yeah. Because, I mean, obviously when
• 3:27
  we started the podcast, we didn't know what we were going
• 3:29
  to do. We didn't know where it was
• 3:30
  going to go, wouldn't know how long it was going to go for.
• 3:33
  And and you're kind of our first real guest because, I mean, we
• 3:36
  all, we knew. We knew Kev before all three of
• 3:39
  us. And he was kind of just, you
• 3:41
  know, he's a great episode. But it was like, this is our
• 3:44
  first actual. Yeah, somebody we don't know.
• 3:46
  From a brand? From a brand.
• 3:47
  From a brand like whiskey from a brand.
• 3:49
  Someone coming in be like Oh my gosh, what if I run out of chat?
• 3:51
  And then it was something ridiculous like 2 hours later
• 3:53
  and I was like oh they should have told me to shut up.
• 3:55
  It was. Actually, there was something.
• 3:57
  There were some great whiskey stories in there.
• 3:59
  There was some great. Don't challenge.
• 4:01
  I'm sure there was the only thing I can I mean.
• 4:04
  I can see it in his face. He's going to ask us what?
• 4:06
  What do I see? Stories where?
• 4:07
  No, I've got, I've got the free. I remember.
• 4:09
  Asking you for swear words and Gaelic I like.
• 4:10
  Well, that was it. Because.
• 4:12
  You are, you're not. I imagine you're probably not
• 4:14
  the only person who's been on the podcast.
• 4:16
  You can speak Gaelic, but you are the first person definitely.
• 4:19
  But we've never actually asked anybody else to try and speak it
• 4:21
  so. I don't think anybody else
• 4:22
  speaks Gaelic as their first language.
• 4:25
  I'll wear that as my. I'll wear that as my like with
• 4:27
  that flag. So that's your, that's your
• 4:29
  right. What I'm going to do, first of
• 4:30
  all, is I'm going to tell you I'm going to try and work this
• 4:32
  out on my phone very quickly. Because I remember the chat, I
• 4:37
  remember loving the chat about going back over to Harris and
• 4:41
  then saying, oh, who are you? What's your name?
• 4:43
  And you say McLeod. And obviously that doesn't mean
• 4:45
  anything because everybody. Which one?
• 4:46
  McLeod? Yeah, it's.
• 4:48
  Like you're queuing up in the calm.
• 4:49
  I think they're like, right? Can you be a wee bit more
• 4:51
  specific? With that, yeah.
• 4:53
  But yeah, so obviously we've got you back on because there's been
• 4:56
  quite a big change that we'll dive into.
• 4:58
  But we had John originally, but you won't listen to the episode.
• 5:00
  Go back and. Listen well, I will say that you
• 5:02
  are sorry you are sitting right now as on the league table of
• 5:07
  episode downloads you are #3 you are our third most listened to
• 5:12
  episode of the Whiskey Stories podcast.
• 5:14
  So congratulations that now can you remember if, if I was to ask
• 5:20
  you, can you remember what your what 3 drams were?
• 5:23
  I've gotten the idea. Oh, famous grouse, one of them.
• 5:26
  Yes, absolutely. Excellent strong start.
• 5:30
  Deanston, 19. Correct with Muscat finish.
• 5:32
  Yes, well done. And then it was probably either
• 5:37
  Glenn Ferrick or bother any was. It Glenn Ferrick clenfrick 15
• 5:40
  correct a window Excellent end. Of the.
• 5:42
  Episode. Thanks.
• 5:44
  Guys. That time very on brand.
• 5:48
  Yeah, very on brand. Because at the time of
• 5:50
  recording, when we when we recorded that, that, that that
• 5:53
  episode there with you, someone just flushed the toilet.
• 5:57
  You are. Brand Development Manager.
• 5:59
  Yes, business development, brand development.
• 6:01
  What were you? Yeah, it was business
• 6:03
  development executive or business development manager was
• 6:05
  what very fancy title names in the whiskey industry.
• 6:07
  But yeah, that's what I was at. That's why I was at Distell and
• 6:11
  then what I was at William Grants as well.
• 6:13
  And you made the move, the big move from selling life insurance
• 6:17
  into into the whiskey industry, which was, as you put it, a
• 6:20
  very, very good move, I suppose. Yeah.
• 6:22
  Just a smidge more interesting, but.
• 6:24
  But now you're here and you're not here.
• 6:26
  We're representing William Grant's son anymore.
• 6:27
  You're here representing Woven Who?
• 6:30
  Huge transfer from the whiskey. Business, it's a big this.
• 6:32
  Was massive. And I loved your if I remember
• 6:35
  correctly, I loved your breaking up video that you did on on my.
• 6:38
  Partner, the fear when I was recording that in the flat as
• 6:40
  well, it's like, is she rehearsing for me?
• 6:42
  And I was like, no, today's my new.
• 6:44
  Job. So yeah, it was it was great.
• 6:46
  But yeah, we work for you work for Woven.
• 6:48
  We've had Peter from Woven on who explained the whole concept
• 6:52
  of yummy whiskey, which is what Wovens kind of sort of brand
• 6:57
  guidelines are just making, creating yummy whiskey.
• 6:59
  We've tried a lot, but I think it was last Wednesday, Ross, I
• 7:03
  had a woven. Yeah, he did.
• 7:06
  That was exclusive to Waitrose or something like that?
• 7:08
  Was it not? No, it was.
• 7:11
  What was that? I don't know.
• 7:13
  What woman was it? It's a really nice.
• 7:15
  I've had it a few times before, actually a very, very nice.
• 7:17
  It was a very good, very yummy whiskey.
• 7:19
  Yeah. Ever ever.
• 7:20
  The woman that woman released was very just won awards.
• 7:25
  It was already sold out in ballot but thrice.
• 7:28
  It was like a New Zealand malt whiskey in it and all the rest
• 7:31
  of it. It just won some awards to put
• 7:33
  up for interest. This is going to annoy me
• 7:34
  because I've had this whiskey plenty of times actually because
• 7:37
  it is one of my favorite there is.
• 7:38
  It was the kaleidoscopic, Kaleidoscopic.
• 7:42
  Yeah. It's very nice, very nice there.
• 7:44
  So for those people who haven't listened to the Peter episode,
• 7:48
  definitely find out because it was a cracking, cracking episode
• 7:50
  with Pete there. But you are a whiskey special.
• 7:53
  You are the whiskey specialist for Woven.
• 7:54
  How indeed? That's now my new, my new
• 7:56
  official title, my, my glow up in the whiskey world.
• 7:58
  So yeah, Woven's whiskey specialist.
• 8:00
  So just looking after the commercial side of things.
• 8:03
  So I reported to Nick Ravenhall, who's one of the founders as
• 8:07
  well. Name as.
• 8:08
  Well, the very strong name. Very very strong name.
• 8:10
  Ravenhall. Just went into the Cotswold.
• 8:14
  Yeah, good. And he's, Yeah, like I was
• 8:17
  saying, he's one of the founders.
• 8:18
  He's also managing director. So myself and himself looked
• 8:21
  after commercials for the. UK yeah.
• 8:23
  So for people who maybe are listening who aren't 100%
• 8:26
  familiar with what or who woven are, why don't you give us a
• 8:29
  little brief sort of breakdown of of what woven, who woven are
• 8:32
  and what they do? I think probably the easiest and
• 8:35
  probably the best way to say it is Woven started in 2021 and it
• 8:38
  was three friends that wanted to bring back the art of blending.
• 8:42
  And to you guys that absolutely loved, least loved everything
• 8:46
  that stood for back the day when it came to blending whiskey.
• 8:48
  And they were like, Hey, we want to make this a thing again.
• 8:50
  And we want to prove that blend, as Pete said, can be really
• 8:53
  yummy whiskey and can be really, really cool and fun to play with
• 8:57
  and stuff. So they got that got a wee bit
• 9:01
  of funding and stuff behind them.
• 9:02
  And now we've released our core range.
• 9:05
  We've moved from the don't. You can see it on the camera
• 9:07
  from our baby little 50s CL bottles up to our semi he.
• 9:10
  Talked about this because one of the things that we've talked
• 9:13
  about is the bottles are absolutely fantastic, but at the
• 9:15
  same time, as you can see here, very distinctive, yeah, but
• 9:19
  often maybe mistaken for like hand soap.
• 9:22
  Yeah, a lot of people, I was doing a distiller's fair at the
• 9:26
  Scotch Whiskey Experience, and a lot of people were like, oh,
• 9:28
  this is Aesop. And I was like, no, it's a
• 9:30
  whiskey fair. It's woven.
• 9:31
  But a lot of people, you know how you usually get people who
• 9:34
  do like, I'm just saying they're the Harris gin bottles as lamps
• 9:37
  and stuff. A lot of people do this as Reed
• 9:38
  diffusers or actually as hand soap holders.
• 9:41
  Oh. It's love it.
• 9:42
  I mean that stuff. So.
• 9:43
  But I mean. So it's the 1st 70 CL that I've
• 9:45
  seen. Yeah.
• 9:46
  And I think what we we talked to Peter about it is obviously
• 9:49
  we've we've talked a lot about blends.
• 9:51
  We love blends on this podcast. We've talked about the blending
• 9:53
  process. We've talked to so many people
• 9:55
  who are involved in it. Released our own blend.
• 9:57
  We have released our own blend exactly.
• 9:59
  And I think what a lot of people don't appreciate is how much you
• 10:02
  need, how much whiskey and how much liquid you'll probably need
• 10:05
  to create a blend. Yeah.
• 10:07
  So then if you're putting that out as a as a release to be able
• 10:11
  to have their maximum amount of bottles that you can put out, I
• 10:14
  suppose A50 CL at the time, yeah, it's probably a good idea
• 10:17
  for a starting. Point I think Pete spoke about
• 10:19
  having like 7 casks and he's like I need to get 3-4 releases.
• 10:23
  Yes. Exactly.
• 10:24
  So that was difficult. Isn't it a very unconventional
• 10:27
  for for what you think about blending?
• 10:29
  And what what I would say is that what I love about woven,
• 10:31
  which is something that I'd probably go back three or four
• 10:34
  years, I would have not loved about them is the fact that they
• 10:37
  they're so keen to explore blending international whiskeys
• 10:41
  together and different types of whiskeys and really focusing on
• 10:46
  the fact that all right, the Scotch whiskey industry might
• 10:48
  not allow you to because am I right and saying, is there a
• 10:51
  Manuka wood? That is our hemispheres, yes.
• 10:54
  So yeah, Manuka smoked whiskey and we pair that up with N Fish.
• 11:00
  So, yeah, there you go. And a manuka.
• 11:01
  And is that a New Zealand? New Zealand, Yeah.
• 11:03
  So that's a New Zealand whiskey is that matured in manuka smoked
• 11:08
  wood, which would just never be allowed in in in Scotland
• 11:11
  through the FWA regulations. So suddenly you're able to see
• 11:14
  what a North British would taste like if it was and it is
• 11:18
  fantastic. Now again, like I say, my
• 11:19
  perception of whiskey's completely changed over the last
• 11:21
  few years, but I at one point would be like, Nah, can't be any
• 11:24
  good. Because also just a transparency
• 11:26
  to tell us that, yeah, get blend to the breakdown.
• 11:29
  What's in the blend, It's not the done thing.
• 11:31
  Yeah. And so then just say, well, this
• 11:33
  is what it is unnecessarily. Everything that's in it, it's
• 11:37
  easier to understand, especially if you're trying to approach
• 11:40
  woven as a kind of, I don't know, because you've got a core
• 11:43
  range as well, maybe slightly towards that premium end of
• 11:46
  blending anyway. Yeah.
• 11:47
  And you're like, OK, I'm going to approach it exactly how it
• 11:49
  approach perhaps a Balt whiskey and I can analyse what's in it.
• 11:53
  And I've had that as individual components.
• 11:55
  It's easier to work out. It's easier to narrow about if
• 11:57
  you're a risky person. Yeah, 100.
• 11:59
  Percent. So you so you work for, you
• 12:00
  know, working for that was Distelle, William Grant and
• 12:03
  son's now Woven. Yeah.
• 12:05
  Now working for a company like William Grant and Sons, we've
• 12:09
  had so many people who have worked or we know a few people
• 12:11
  in the industry have worked for them and also work with them.
• 12:14
  And they often talk about the freedom and the luxury that you
• 12:16
  get when you're working for a company like that.
• 12:18
  Yeah. So what's it like going from a
• 12:19
  company of that size and scale to then going to a company like
• 12:23
  Woven who are reasonably smaller now and starting up?
• 12:27
  I think like I really appreciate my time at William Gattis
• 12:29
  because I learned so much to do with the commercial world and
• 12:32
  how all that happened and they had so many systems in place for
• 12:35
  you to do your day-to-day job. So I think the biggest change
• 12:38
  that I've found, you'd probably find it yourself when you were
• 12:39
  going from like a Bamoral to to Bevy as well.
• 12:43
  We can't get another mention on the podcast if anyone, if anyone
• 12:47
  from that app. We are not mentoring again today
• 12:51
  until we start getting some sponsorship.
• 12:53
  Money I'll just. Cut your bets out.
• 12:57
  No, you're right. It's strange because you go from
• 13:01
  setting your own expectations, taking all more responsibility
• 13:04
  as part of a smaller team than than kind of maintaining the the
• 13:09
  expectations and standards set before you were there.
• 13:11
  Yeah. But I think it's quite
• 13:13
  interesting, I think. It's what a lot of people are
• 13:14
  like. Oh my gosh, you must be under a
• 13:15
  microscope because you're working with a way smaller brand
• 13:18
  and stuff. But I think within the whole
• 13:21
  team, there's only ten of us in the team, so.
• 13:23
  It's also everybody's quite new. Yeah, we all nine of us all
• 13:27
  started within. I think it was about a six to
• 13:29
  eight week. Really.
• 13:30
  Isn't that meant that? Which it was just before.
• 13:32
  Pete. That was just after Pete was on.
• 13:33
  Yeah, Yeah. I mean The thing is as well, I
• 13:35
  mean, you know, you're going from a company where no one
• 13:38
  could have been there before 2021 from a company that, you
• 13:41
  know, it's the whatever generation of the family
• 13:43
  running. Yeah, yeah, completely
• 13:45
  different. You know, are you, are you do
• 13:48
  you like, do you like the challenge of we used to have 400
• 13:53
  accounts, something like that. I did, yeah, 400 accounts,
• 13:55
  central belt. So people don't understand as
• 13:58
  BDM, it was your job to get the liquid into bars, get the bars,
• 14:02
  pouring the liquids, promos, etcetera, and to develop the
• 14:06
  brands, get it, get it, get it seen so many accounts you
• 14:09
  already would have your liquids. Yeah.
• 14:11
  And now you're going to people introducing the liquid and
• 14:13
  creating those relationships from the start.
• 14:15
  Yeah. Do you enjoy that?
• 14:16
  I find it so exciting when I go into a bar or go into a shop and
• 14:20
  they've never heard a woman before or they've never come
• 14:23
  across like blend like this before or anything like that.
• 14:26
  And then you come back in in a couple of weeks and they've got
• 14:28
  it on shelf or they've got it on their menu and stuff.
• 14:30
  It's quite nice seeing it grow in both the on and off trade,
• 14:33
  which is something 9 out of 10 bars that you were going to in
• 14:36
  Scotland all had Glenfidd at 12 behind the bars.
• 14:38
  So it's quite I find it really exciting and very rewarding
• 14:41
  because you. Get you are clearly seeing the
• 14:43
  impact that you're having on the business there, whereas you were
• 14:47
  fantastic at your last job. Thanks.
• 14:49
  Most bars in Edinburgh have Glenfiddich and Balveni.
• 14:51
  Yeah, well, interesting. Well, I guess the difference
• 14:55
  then is that when you, you know, we remember talking last time
• 14:58
  and you're saying, oh, I was going around in the kind of East
• 14:59
  Lothian going into golf course at golf clubs and trying to sell
• 15:03
  Glenfiddich to them. And yeah, most places probably
• 15:05
  had Glenfiddich behind the bar already.
• 15:06
  But it was, it was a case of right what?
• 15:08
  What else can you sell us apart from Glenfiddich 12?
• 15:11
  Yeah, you know, and it was your job to say.
• 15:13
  Or Century Club and all these different.
• 15:15
  Well, there's also, I mean introduced.
• 15:16
  Above any Hendrix and all that thing stuff as well.
• 15:18
  And my control there, that's really.
• 15:19
  Gave you given branded classes well.
• 15:22
  Exactly, Yeah. For Woven is an introduction of
• 15:25
  the brand. It is right?
• 15:26
  What is? Which is, well, what I'm
• 15:27
  enjoying is the change from going to that, like essentially
• 15:30
  that catalogue brands that you'd be going and selling, that you
• 15:32
  guys were staying there and now I'm going and you're solely
• 15:34
  focused on that one brand. That's because we want to grow
• 15:37
  that brand and we want to see it everywhere.
• 15:39
  So you can't help but naturally get behind it and you get
• 15:42
  passionate about it and you get really excited.
• 15:44
  And because we work so closely with Pete, Nick and Duncan as
• 15:46
  well. Yeah, like the three founders of
• 15:48
  the company, of course you're going to feel it.
• 15:51
  Probably like, I feel a lot more personally selling here than I
• 15:55
  did at William Gantz because I'm like, Oh my gosh, I'm making a
• 15:57
  difference to like the guys who are going to get to see it when
• 16:00
  they're all up in Scotland and stuff, whereas William Grant and
• 16:02
  his sons have been seeing it for quite a while.
• 16:06
  Yeah. So I've got a couple of
• 16:07
  questions here. So number #1 when you look back
• 16:12
  at your, what, 3 drams that we talked about, you Glenfiddich 15
• 16:15
  and one of the things that you spoke about how that was like a
• 16:18
  real sort of, I think you called somebody out and says stick that
• 16:21
  in a cocktail. Yeah.
• 16:22
  And, and, and you, you weren't 100% sure they put in a
• 16:26
  cocktail. And it was at that point you
• 16:27
  were saying the challenge for you was trying to go to these
• 16:30
  bars and saying, you know, all right, maybe you've got the 12,
• 16:34
  maybe you've got a few other things.
• 16:35
  But do you make whiskey cocktails?
• 16:37
  And a lot of people might say that we don't bother whiskey
• 16:39
  cocktails that you'd say, try making a cocktail like that.
• 16:41
  Glenn Fennick, 15. You explained it to them.
• 16:42
  Yeah. And you're teasing.
• 16:43
  Oh, thank God. That was that was good.
• 16:45
  So what? That was a challenge for you.
• 16:48
  So why would somebody buy Glenn Fennick off of you directly when
• 16:53
  they could just go out to any other wholesaler and buy?
• 16:55
  What was the difference between Kev buying it from you direct
• 16:59
  versus buying it from a just a wholesaler?
• 17:02
  Very Kev was probably like I will buy this off you if you
• 17:04
  just shut up and get out of the bar and sort of chewing my ear.
• 17:07
  And I was like hey, hey, hey, hey, hey, like This is why you
• 17:09
  should buy it. But I think it's all what I
• 17:11
  definitely find up in Scotland is it's all definitely a
• 17:13
  relationship building exercise. Whereas in London it's very much
• 17:17
  what's the best price you can get?
• 17:18
  What's the best deal you can get?
• 17:19
  What is up here, like my time in grants was when I was working
• 17:24
  with the on trade and I just moved in, but I didn't know
• 17:26
  anyone. And that's how I made my pals in
• 17:29
  Edinburgh and that's how I got so settled into the city as
• 17:31
  well. And like, it's How I Met Stevie,
• 17:34
  my fiance as well. So it's amazing how close the
• 17:37
  trade is. And when you're in it, it's just
• 17:40
  you make friends for life. Yeah.
• 17:42
  And I think a lot of people find it really cliche.
• 17:43
  And they're like, oh, you're such a salesperson.
• 17:45
  Like you're making your customers your friends.
• 17:46
  I'm like, but it's not. It's not like that.
• 17:48
  Yeah. You're going in.
• 17:50
  And if you're showing that you're willing to go in and see
• 17:53
  these people and support them over and over again, of course
• 17:56
  you're going to buy into that naturally, as opposed to someone
• 17:57
  that turns out wants a blue moon.
• 17:59
  Well. Industries like that well I mean
• 18:01
  I always go back like from a farming background and stuff and
• 18:05
  I never I think it was my grandfather always just used to
• 18:07
  say so people buy for people yeah right.
• 18:09
  And I think when you look at these traditional industries and
• 18:12
  stuff like that, like there's, there's still quite a few
• 18:15
  industries that survive or deals being done over a personal
• 18:18
  handshake. Yeah.
• 18:19
  And it could be a case of, you know, fine.
• 18:21
  Well, right. I'm going to come down and see
• 18:23
  Kev and Kev knows, right? I've got Hazel coming in.
• 18:25
  Yeah. And it may be over a cheese and
• 18:27
  ham toast that they sell at a very reasonable price.
• 18:29
  Very delicious as well. Oh.
• 18:30
  Absolutely, and but at the same time I play that, I play that
• 18:33
  right, here's what I'm after. I need X amount of that X amount
• 18:36
  of that X amount of that right. Shake your hand.
• 18:37
  There's, there's and I think as well as I suppose as well like
• 18:41
  Ross kind of I think it was Ross or somebody alluded to like you
• 18:43
  can Chuck in some glassware, some table mats.
• 18:46
  So you could put a better stuff like that there as well.
• 18:48
  Now, on the flip side of that, then what's there?
• 18:52
  Not challenge, but what is the big sale for Woven when you're
• 18:56
  now walking into these places? Because beforehand you've walked
• 18:58
  into a bar and you've got Gwen, Fedek, Balveni, Monkey,
• 19:02
  Shoulder, Grants, Hendrix, Chin, Yeah, behind you.
• 19:05
  Now you're walking in going. I don't have these trusted
• 19:07
  brands that you all know. Yeah.
• 19:09
  So how do you sell sell the Woven brand and how do you sell
• 19:11
  the products to them? I think it was just those that
• 19:13
  are wanting something different. I'm wanting local stuff done by
• 19:18
  local people. And what I found is initially
• 19:21
  after COVID, when you were selling it was what's the best
• 19:23
  price that you can get? How can you support us?
• 19:25
  Whereas over the last year to 18 months, it's been a lot of OK,
• 19:29
  we're focusing more on sustainability and buying closer
• 19:32
  to home and sourcing our whiskeys closer to home and
• 19:34
  stuff as well. And then bars just want to be
• 19:36
  different from other bars. They're they're not wanting to
• 19:39
  stock what so and so has next door and they're wanting their
• 19:42
  own sort of different points in there as well.
• 19:43
  So that's where woven kind of goes hand in hand with a lot of
• 19:46
  these customers. Well, it's same with I've now
• 19:49
  started looking after in the off trade.
• 19:51
  So like shops like Cork and Cast and that across Yeah.
• 19:55
  And but and what I'm finding like with those kind of
• 19:57
  customers, well, it's the same. It's something that's different
• 20:00
  and that they can naturally sell to their customers as well.
• 20:04
  Something that but also something that will speak to
• 20:06
  itself. Like you'll get to try some of
• 20:07
  that. It's a conversation whiskey and
• 20:09
  that's what people, that's what people love.
• 20:10
  And you're right, essentially there's different venues.
• 20:14
  Cam has bought every whiskey that Hazels represented
• 20:18
  previously. Woman probably doesn't work for
• 20:20
  the clientele that he's got at the moment.
• 20:22
  Jane Ross at Mother Superior, Shan Bucking, Uno, Mass.
• 20:25
  You got their back. Bars covering woven, supporting
• 20:28
  leaf, supporting local bottlers, supporting local companies like
• 20:31
  those bars have the clientele that are coming in looking for
• 20:35
  something that I had before. Look at bartenders coming in,
• 20:37
  going what haven't I had anything interested in?
• 20:40
  Well, have you had a woven? I remember.
• 20:42
  But then does that limit, does that limit you a little bit in
• 20:45
  the sense that you you talked about over having 400 accounts
• 20:49
  that you're managing for William Grandsons.
• 20:51
  Yeah. Now a lot of those will just be.
• 20:53
  Yeah, we have the, you're down the line whiskey drinker.
• 20:57
  Yeah. Green ball, Glenn for the 12:12,
• 20:59
  any 12 maybe. You know, all that kind of stuff
• 21:03
  like that right up there. That's all we want in our
• 21:05
  gantry. If I stick one of those bottles
• 21:07
  up there, Fokker. Now it might be you can work
• 21:10
  that two ways, I suppose, because people might go, what
• 21:11
  the hell is that? Try it and see.
• 21:14
  And that's your sort of thing. So what are you, what can you
• 21:16
  do? Because it'd be a very
• 21:17
  interesting to hear like from your point of view, what can
• 21:20
  someone who's in your position do to a bar to encourage them to
• 21:23
  buy that? So you're giving them, you've
• 21:25
  given us a sale right now. Local whiskey source made the
• 21:27
  local A. It's part of leaf.
• 21:29
  We've got the, we've got the story.
• 21:30
  Yeah. What's the business reason that
• 21:32
  someone might go? Right.
• 21:33
  OK, give me a, give me a couple of bottles of that and I'll see
• 21:35
  about taking a case later on. I think I was kind of touching
• 21:39
  it earlier, like there's no animosity behind it.
• 21:40
  If you want to know what whiskeys are being used in
• 21:43
  woven, Glad we can't name absolutely all of them due to
• 21:47
  GDPR and whatnot, but there's QR codes on the backs of the
• 21:50
  bottles and if you scan that, we'll get as close to as close
• 21:54
  as possible as telling you what whiskeys are in there.
• 21:55
  So percentage of, you know, lowland whiskeys, but then we
• 21:58
  might be using little bits of clean granular stuff as well and
• 22:00
  that will all be broken down at the back.
• 22:02
  So it's not oh, it's blended, but we don't know what whis.
• 22:05
  So that why are we going to spend our money on that?
• 22:07
  We don't know what whiskeys are in it like.
• 22:08
  We're trying to be as open and approachable as possible.
• 22:13
  And it's also inclusivity. Yeah, adding QR codes.
• 22:16
  Whiskey has to modernize. Not 100%.
• 22:18
  I know that immediately we're going to think of people who
• 22:20
  drink blended whiskey maybe aren't familiar with using QR
• 22:23
  codes. Yeah, that was a market.
• 22:25
  That is still a market. It's massively important to
• 22:27
  Scotch whiskey, but whiskey is moving, whiskey is modernizing,
• 22:31
  and woven is a great example of making it more inclusive.
• 22:34
  You don't have to be a whiskey drinker to enjoy woven.
• 22:36
  Not really the new products you put out there.
• 22:38
  You can tell us what it is now. Wait, wait.
• 22:40
  We're going. I'm not going to glass.
• 22:41
  We're going to come back to that because there's a couple more,
• 22:44
  but you're right. But see.
• 22:45
  You can bring thought provoking products out.
• 22:47
  Yeah, that can take a traditional drinking market into
• 22:50
  a new brand. But how do you how do you
• 22:52
  attract like you see a lot? So you go a couple of diggers
• 22:55
  and you've got the whiskey chalkboards and you go to other
• 22:58
  bars and stuff like that and they say we've got malt of the
• 23:00
  month or we've got this going on.
• 23:01
  Is that a sale point that you can say, look, this is what the
• 23:05
  bottle would cost you X amount of, you know, if you sell that
• 23:08
  as your malt of the month for one month, you know, go through,
• 23:11
  go through a couple of bottles of that at 3 LB fifty, 4 LB the
• 23:13
  DRAM, you're still going to make a profit on it.
• 23:15
  But what you're also going to do is you're going to familiarize
• 23:18
  your your drinkers with that because there will be people
• 23:21
  that maybe sit in the pub go that's only £3.00 or £4.00.
• 23:25
  So I might as well probably bang on that because it's, it's,
• 23:27
  it's, it's cheap. Try it.
• 23:29
  That was lovely. And then they're familiar with
• 23:31
  the flavour from that point. It's.
• 23:32
  Probably quite similar as well to what I was saying about Glenn
• 23:36
  fit 15 on the last episode. I was one.
• 23:38
  It's about presenting it in a way that folk are going to want
• 23:41
  to drink it. So for those that are wanting it
• 23:43
  as malt of the month, of course we want to support people that
• 23:45
  won't put that on their chalkboard because then if that
• 23:47
  sells and that's going to get more people trying it, that's a
• 23:49
  huge one for us. But we've just rolled out this
• 23:52
  massive incentive across and select on trade bars.
• 23:55
  So I think it's about 10 bars across central belt that are
• 23:57
  taking part. And we're all about trying to
• 23:59
  bring back the highball. And I know you'll be thinking
• 24:04
  Hazel, Johnny Walker and stuff have tried to do that and a lot
• 24:06
  of them are owning that space. But we're trying to work with
• 24:09
  these bars to because when I say whiskey highball, what do you
• 24:13
  guys think of you're? Well, Angus, Angus, you're back
• 24:16
  from Japan. Who was the highball?
• 24:18
  So it. Links in so lovely to the story
• 24:20
  of that. Tiger So yeah, I mean, I'm I
• 24:22
  mean, when I when I think of a highball, I think of a nice a
• 24:26
  nice glass, lots of ice, soda, whiskey, lovely, really
• 24:31
  refreshing. A day drink, we were saying, was
• 24:33
  a culture. There was to drink this please
• 24:35
  responsibility. No, no, I mean it's.
• 24:36
  Something you can have that you don't have to be a hardcore
• 24:39
  spirit drinker for. Of course, of course I mean
• 24:41
  something you can, you can order and have it with your meal and
• 24:43
  you know, very nice. Now we had them because yeah,
• 24:48
  whiskey highball. We had table whiskey highball
• 24:50
  when we were at Port Leaf. Yeah, I'm representing Portal.
• 24:53
  Yeah, you got with my T-shirt and ice on you, but that was a
• 24:58
  whiskey in soda. That was a table whiskey in soda
• 25:01
  instead of a whiskey. And I'm a big fan recently of
• 25:04
  whiskey gingers. Yeah, lots of ice.
• 25:07
  Yeah, yeah. So, so you're looking at woman
• 25:11
  are sort of saying this is because we talked about this
• 25:15
  last week's episode where we're talking about, you know, there
• 25:18
  are brands that are bringing out whiskey for mixing.
• 25:21
  Well, this is a. Competition, so they just like
• 25:23
  these together. There's competition that you've
• 25:25
  got between these 10 bars. So until because the prize is
• 25:28
  unbelievable, it's absolutely open up the bar when you tell
• 25:31
  them this. So we are teaming up with these
• 25:34
  bars across Central Bell and they can use any woven from our
• 25:38
  core range, whether that's super blind, homemade or hemispheres.
• 25:42
  And we're asked them to create their own highball and be as
• 25:45
  weird and as wacky as possible. It doesn't, you know, just have
• 25:48
  to be ginger ale or soda or they can use whatever they want, make
• 25:52
  their own sit ups and stuff. We're kind of encouraging them
• 25:53
  to really think outside the box about what they think is going
• 25:56
  to sell best and suit their space the best.
• 25:59
  We're supporting them. We're forgetting like bespoke
• 26:01
  T-shirts made for like the W here is made into a highball
• 26:04
  glass. I'd love to be inside Duncan's
• 26:06
  mine for one day because he's one of the most creative people
• 26:08
  that I've ever come across in my life.
• 26:11
  We're supported with glassware and ice Spears, but there's a
• 26:15
  prize and there's two ways that you can win this prize.
• 26:17
  So there's volumes of whoever sells the most woven highballs,
• 26:21
  and there's also experience. Whoever's providing the best
• 26:23
  experience to the consumer, like whoever's really bringing
• 26:25
  someone on board on that highball journey.
• 26:27
  Telling the. Story When did this competition
• 26:29
  start? It started on Monday, can we
• 26:31
  enter so you have a 3rd March? We can enter.
• 26:35
  How are you going to sell the most highballs?
• 26:36
  When is When does the competition end?
• 26:39
  It ends on the 28th of May. Right, so we'll have episode so
• 26:42
  how many how many episodes do you think we can get in between
• 26:44
  now and the 28th of May this. Also thought I've even said the
• 26:46
  prize but yeah. About every single episode
• 26:48
  between now and the 28th of May you're going to we have.
• 26:51
  Somebody we. We have to create, create a
• 26:53
  highball and try and get. And then what we can do is we
• 26:56
  can go out to the we can go out, imagine our weekend drum roll
• 26:59
  call, right? And we've got everybody.
• 27:01
  We should be sponsored. We should be sponsored.
• 27:04
  On it. Imagine if on our weekend drum
• 27:07
  roll call, right, we get everybody else to try and create
• 27:10
  a woven whiskey highball. Now everyone has to buy a bottle
• 27:12
  of woven whiskey to make that highball.
• 27:14
  For the volume of the experience.
• 27:16
  We'll go for both. We've got why.
• 27:22
  Why don't you? Why don't you listen to the
• 27:23
  prize? Give a surprise.
• 27:25
  Give a surprise. So whoever wins the most volume
• 27:28
  and whoever wins the most experience, They win 2 tickets
• 27:30
  for two people from their article to Japan.
• 27:32
  To I've just been. Ladies and gentlemen, I want to
• 27:39
  put out here right now the Whiskey Stories podcast have
• 27:42
  just officially entered the highball competition.
• 27:45
  Well, maybe so sorry. Team Woven and the legal team.
• 27:48
  Because we are not a bar or an unfaid.
• 27:51
  But look, we're trying. To say that the way, the way the
• 27:53
  highball culture is in Japan, I mean, if you go to a restaurant,
• 27:56
  you'll the, the, the whiskey list is actually a highball
• 27:59
  list. And if you want the whiskey, you
• 28:01
  have to ask for it. No, no, no.
• 28:02
  I'd like that neat. Not as a highball, really.
• 28:04
  That, that's the level. It's that, yeah.
• 28:07
  Yeah, well, places, I mean, as a what?
• 28:08
  An amazing for a new company. That's a good.
• 28:11
  Company whiskey say do you know what for the on trade because
• 28:14
  listen, we have championed bar owners, bar managers, bartenders
• 28:18
  because they often make it into into whiskey and the industry in
• 28:21
  all different ways, but also as an industry.
• 28:23
  People look hospitality. A lot of people look hospitality
• 28:25
  look down hospitality. You can set, you can set your
• 28:28
  money 29 to five buying your computer and be jealous because
• 28:32
  a bartender in Glasgow or Edinburgh is going to go to
• 28:34
  Japan because they made class highball.
• 28:36
  And that's it. And I think it will from a
• 28:38
  commercial point of view and and making A and making a splash on
• 28:42
  these things is you have to think outside the box a little
• 28:46
  bit. You've already just talked about
• 28:47
  like being in that. Where was it you said you'd be
• 28:50
  in sources brain for Oh. Duncan's brain.
• 28:52
  Duncan so Duncan's the woman of. The blender so.
• 28:55
  He's one of the founders and he's the marketing director.
• 28:58
  So, yeah, so like that, that's what's needed because you
• 29:01
  suddenly look at marketing, you know, marketing has moved so far
• 29:05
  with whiskey and what you're what market you're trying to
• 29:07
  approach. Yeah.
• 29:08
  And every single brand will be different because every single
• 29:10
  brand will have its particular type.
• 29:12
  I mean, Glenn, Glenn Talker's just aim for truck care.
• 29:17
  But but there there will be so many who do we, if you're if
• 29:20
  you're this particular company or brand, who are you aiming
• 29:22
  for? But you've got to pick your
• 29:24
  demographic. You've had to pick that, but
• 29:26
  also then pick what whiskey suits that.
• 29:28
  Yeah. But to come up with like so that
• 29:30
  commercial sides, I mean, if you're you're on the commercial
• 29:33
  side of the whiskey, it's not something we often get a lot of
• 29:36
  chat from. So how does it work?
• 29:38
  What are the commercials? Is it is it selling as much
• 29:41
  whiskey as possible, or is it getting your brand as recognised
• 29:43
  as possible? Kind of a bit of both obviously
• 29:46
  for the volume price, you're trying to sell as much woven as
• 29:48
  possible and we all know it's easy for someone to turn around
• 29:51
  and be like, well I sold a bajillion bottles so of course
• 29:53
  in which Japan. So it's all the logistics are
• 29:56
  working not only closely with the bar, but with their root
• 29:59
  market, their wholesale partners to make sure that everything's
• 30:02
  legit. And you know that we're
• 30:03
  supporting them for providing the bars with all the stock as
• 30:07
  well. So making sure that all of that
• 30:08
  is in place and that, you know, a lot of thought went into this
• 30:12
  incentive and making sure that was commercially, you know, it
• 30:15
  was going to work out and it wasn't just throwing cash for
• 30:17
  the sake of it. But it's one of those you're
• 30:20
  bringing the bartender along on this journey with you.
• 30:23
  And I remember, I can't remember, it was some mad
• 30:25
  statistics, like 8590% of what you try in the on trade is what
• 30:29
  you'll eventually start buying in the off trade.
• 30:31
  So landing this correctly. So when folk go out to a bar and
• 30:34
  be like, that's really yummy, we need to buy this.
• 30:36
  Yeah. So we can then have it at home.
• 30:37
  Well, that's I was going to have my next question is what's the
• 30:39
  demographic that you're aiming for here?
• 30:41
  Because you're working with the trade?
• 30:43
  What would you prefer or what is the biggest revenue generator?
• 30:47
  Is it going to bars and getting people like us drinking over the
• 30:50
  bar? Or is it getting the guys that
• 30:52
  can go to the shops and buy, buy, buy a bottle?
• 30:55
  So what would be the best what, what in your mind, what's your
• 30:58
  ideal target? Is it the guy that's going to
• 31:00
  shop the person going to shop to buy a bottle?
• 31:02
  Or is it the person going to the pub to buy a drum?
• 31:04
  I think my view will come across bias because I'm now 70% off
• 31:07
  trade sales as opposed to my last job when I was 100% on
• 31:11
  trade sales. But I think I think it's really
• 31:14
  important that any brand nails what they're doing in bars or
• 31:18
  restaurants. So we want to appeal to whether
• 31:20
  you've never had whiskey before in your life or if you're a
• 31:22
  whiskey connoisseur, but you're looking for something a little
• 31:25
  bit different. Like we don't want to shut
• 31:26
  anyone off, but I think with this highball incentive, we're
• 31:29
  going to bring in a new market to Woven, which is really
• 31:32
  exciting. And people who think I don't
• 31:34
  like WW's, not for me, OK, maybe I'll give this a shot.
• 31:38
  Like, you know, so and so have this on as a special.
• 31:40
  Oh, actually I'm really enjoying that.
• 31:42
  I want to go to the shop and try and recreate that so.
• 31:44
  I also feel we're we're Woven, it's just now massively
• 31:47
  expanding, but still a new brand.
• 31:49
  Woven is a brand that needs explained.
• 31:51
  Yeah. And that's a only a benefit to
• 31:54
  it. We had Corey Reynolds on the
• 31:55
  podcast ages ago, not quoted him in ages, and he said the best
• 31:59
  brand ambassador you could possibly have as a motivated
• 32:01
  bar. Just about to come out under.
• 32:03
  That genuinely. You're so insane.
• 32:05
  Aren't we good? Aren't we so good?
• 32:06
  So. You guys have done this before?
• 32:08
  Well. But genuinely, if you get these
• 32:15
  10 bars and you get to go behind the bar, generally believing in
• 32:18
  the product, yeah, even after the competition, they're going
• 32:20
  to be telling people, have you had this before?
• 32:23
  Yeah, this is different. And see that 32nd chat they have
• 32:26
  with the customer. Yeah.
• 32:27
  That's. The value in that they're all
• 32:31
  employees without being employees.
• 32:34
  And that's, yeah, they will sell bottles in the shop in the long
• 32:36
  term. I'm sure we have massive
• 32:38
  success, but that's why I'm certainly always biased to even
• 32:41
  if you're only in another sound coming in there.
• 32:46
  Even even if you're. Calling.
• 32:48
  Even if you were great, even if you're only in five bars, if
• 32:51
  those 5 bars are talking about your product every single day,
• 32:54
  it's better than being in 50 bars where it sits on the
• 32:56
  shelter. Well, and The thing is, as well
• 32:58
  as one of the big things that people buy for people, as we
• 33:01
  said earlier on, but also the fact is you've got to look after
• 33:03
  the people that are selling your product for you.
• 33:05
  So it's, you know, why would I? There's a bartender someplace
• 33:09
  who out of these 10 bars who's got somebody in front of them
• 33:13
  going, I fancy something a bit different tonight.
• 33:15
  I'm not too sure. Now they've got a choice and
• 33:17
  they could go, oh, well, what about that?
• 33:18
  Or they can go high on a minute here.
• 33:20
  If I sell a cocktail, if I sell a highball, yeah, we're woven.
• 33:23
  You know, something I was experimenting with this this
• 33:24
  afternoon when you try this, never heard of it, What is it?
• 33:27
  And suddenly they're thinking that might get me a trip to
• 33:30
  Japan there because the reason I'm selling them that instead is
• 33:33
  because I want to go to Japan. Yeah, and I will say as well,
• 33:35
  we're hoping this is something that even after Japanese been in
• 33:39
  gone and the winners have gone on their trip, they're still
• 33:41
  talking about it because they're all the support we got during
• 33:43
  that was mega. Like there's all sorts of point
• 33:46
  of sale that we're giving them as well.
• 33:47
  So we've also got these what I call the clicker clackers, very
• 33:51
  technical term. It's a counter that we link up
• 33:55
  to their Epos system. So when they sell a highball,
• 33:59
  they hit a button and then it starts to count it.
• 34:02
  So all the bars that are competing, technically someone
• 34:04
  could go into other bars and be like, right, so and so I've got
• 34:08
  150 and we're only at 1:20. Oh, so they can actually see?
• 34:13
  Yeah. So, yeah.
• 34:14
  So you're actually very, very clever.
• 34:16
  Yeah, that's a lot of fun. Now that's now what?
• 34:18
  Do you call that point of? What do you call that?
• 34:20
  Epos epos vector tilt. Electric point of sale.
• 34:22
  No, no. OK.
• 34:23
  So literally was the point of sale in the system.
• 34:25
  Yeah, OK. Point of sale, that's where we
• 34:27
  went to market. Obviously.
• 34:33
  I thought it was a really smart marketing town, but it was.
• 34:36
  Like no. I'm sorry.
• 34:37
  No. I mean, we've talked a lot about
• 34:39
  selling the entree, but I mean, you mentioned that a lot of your
• 34:42
  work business now is selling to retail.
• 34:46
  Yeah. And one of the things I've
• 34:47
  noticed about Woven since Woven had been on very, very.
• 34:51
  This is going to be very Edinburgh bias, but I walked
• 34:53
  into Margie Otter, not known for a big selection of whiskey.
• 34:56
  You maybe? I don't know what that.
• 34:58
  Is it's a convenience store. It's a posh corner shopping.
• 35:00
  In class very they do really good crispy.
• 35:05
  Very good, crispy only Do they kill me?
• 35:07
  That's that's above M&S. No.
• 35:10
  Well, well, it's. Different the Edinburgh's M&S,
• 35:14
  yeah. OK, sorry, sorry sorry for posh
• 35:17
  shaming. You.
• 35:17
  There's one in Aber Lady. Is it like to Waitrose somehow?
• 35:20
  Yeah, it's just they had to deal with Waitrose.
• 35:22
  Yeah, it's so Waitrose. That makes sense.
• 35:24
  They not have. Oven if you go in no where Ah,
• 35:27
  well, this is maybe it then, because if you go in they
• 35:29
  usually have a non age statement.
• 35:31
  Glenn Moran JA, non age statement Glenn Murray.
• 35:35
  And then I've noticed they suddenly have a woven Yeah.
• 35:38
  And I've been like, well, that's very interesting. 33 whiskies
• 35:42
  that you know, very well known brand, very well known brand
• 35:45
  woven and it's you knew. And I've just because I was very
• 35:48
  interested in that. It's like, oh, woven have got
• 35:50
  into Margio. That's very interesting.
• 35:52
  I think The thing is as well like being going into these
• 35:55
  accounts, so where I built up all my relationships in the on
• 35:58
  trade, I'm now effectively having to do that in the off
• 36:00
  trade, which in itself is. So for people listen on trade
• 36:03
  being on trade being a bar, yeah, yeah.
• 36:05
  Or nightclub anywhere that's where where you can turn up and
• 36:08
  buy a train. But off trade being shops.
• 36:11
  Shops right? Yeah.
• 36:12
  Yeah, Retail executives from Tesco's, etcetera.
• 36:14
  Yeah. Is this?
• 36:14
  Is this not quite? That level, yeah.
• 36:16
  I was going to say, is this where you have your?
• 36:17
  Facebook would not like my chat. Is this where you have your kind
• 36:20
  of like apprentice moment and you're meeting the managing
• 36:22
  director? You know, when you see your what
• 36:24
  the program, The Apprentice and they go in and it's like they
• 36:26
  have to sell their product to Asda or something.
• 36:29
  And it's like you're sitting at a kind of table with three men
• 36:32
  on the other side of the room behind the table and.
• 36:34
  Claude on The Apprentice is what I imagine those supermarket
• 36:36
  buyers to be like and I would just be the poor poor apprentice
• 36:40
  person trying to make it through.
• 36:41
  Be like oh do not like my jokes that's so weird.
• 36:45
  I bet you do really well you. Know I speak.
• 36:52
  Garlic. Does that help?
• 36:56
  Surely. I work in whiskey.
• 36:57
  I speak garlic. You don't buy it.
• 37:03
  Good. Question, so you're working with
• 37:05
  you, so you're not going. And this is what's very
• 37:07
  interesting is like what Ross had mentioned about what Cody
• 37:11
  said about your bartenders or some, some of your best brand
• 37:14
  ambassadors, shop assistants and people that are stacking shelves
• 37:18
  and people that are working shops, they're not doing that.
• 37:20
  So that's literally down to how do you grab the attention of the
• 37:23
  person that's walking past or having a look at that and going
• 37:26
  right? That's what I want instead of.
• 37:28
  I've never seen that before. And it seems like a really
• 37:30
  obvious thing that you'll go into these whiskey shops and
• 37:34
  you'll have, I remember I used to always take it.
• 37:37
  So forget when I'd walk and get someone offering you samples and
• 37:39
  I'd like, right, no thanks. I'm OK just now, thank you.
• 37:41
  And now I am that person offering samples.
• 37:43
  And I realized what a Dick I was to people.
• 37:45
  Shooting away their. Jam no even thinking anything of
• 37:49
  it and be like, no, I'm only here for something I don't have
• 37:50
  time for chat with us now. I'm like please, Sir, please,
• 37:53
  ma'am, please, please. I'm a drama by it, so it's.
• 37:56
  Like the invenidi shop for a day and like pour samples for
• 37:59
  customers kind of thing. Exactly.
• 38:00
  And it's just getting that chat and getting.
• 38:03
  Shopping. Yeah.
• 38:04
  Exactly, like before Christmas I was up in, I was doing sampling
• 38:08
  up there and obviously pre Christmas everyone in getting
• 38:11
  their Christmas jams and stuff and it was just having a flask
• 38:13
  of. Christmas Russian.
• 38:15
  Wow, I know. And what I've seen it was it was
• 38:18
  just me pouring. Kelly Yes.
• 38:20
  So. Don't, I don't have that, sorry,
• 38:24
  but I was just pouring these hot todies for them and it just
• 38:26
  naturally got people chatting about Woven and what was in it
• 38:30
  and OK, well, we're in the heart of space side, so why are we
• 38:33
  going to buy blends? I'm like, what's an excellent
• 38:35
  challenge? Thank you so much.
• 38:36
  And then just getting to sell to them.
• 38:39
  And then I've been in contact with the guys that were like
• 38:42
  Inverness Whiskey Shop and stuff as well.
• 38:43
  So it's just how we can appeal to different people everywhere.
• 38:48
  I did that once. I did that for Glenn Lewis at
• 38:51
  Drinkmonger on Bruntsfield in Edinburgh.
• 38:53
  Thank you for some samples I. Stood there for 3 1/2 hours.
• 38:57
  I turned up. I guess the Lord and his
• 38:59
  current. Wife.
• 38:59
  The current wife. But it was fascinating because
• 39:02
  it was a real mix. I was standing there.
• 39:05
  No, no, To be honest, I kept it quiet because I don't really
• 39:08
  know what I was doing, but my line was you'll have another.
• 39:12
  It's not my whiskey, so. You can say that was.
• 39:17
  Basically a case of I thought, hey, yeah, do you know what, you
• 39:21
  know, what's your measures? That's Friday night drink
• 39:24
  Munger. But it was fascinating the
• 39:27
  breakdown of people coming in. Yeah.
• 39:29
  And going some people because some of these shops will make if
• 39:33
  they've got a mailing list or they've got, you know, and there
• 39:35
  was people that were coming along.
• 39:37
  In fact, the. The man who sat closest to you,
• 39:42
  Angus, at the last indie bottler Spotlight.
• 39:46
  He's on camera. He had a lovely beard.
• 39:49
  He looked a bit like Mark Thompson, if I'm being perfectly
• 39:51
  honest. Yeah, he did.
• 39:53
  He he came in and he was explaining that we, we shop here
• 39:56
  regularly. We know they'd mentioned that
• 39:58
  this was happening. So we just thought we'd come in
• 39:59
  because we'd never heard of Glenn Levis before.
• 40:01
  I had to try and other people come in because the mailing list
• 40:03
  then there was just passersby. Yeah.
• 40:05
  Friday evening. Yeah.
• 40:06
  Do you want a DRAM? OK, I'll try a DRAM.
• 40:08
  Do you like whiskey? Not.
• 40:09
  Really, but we'll try this and it was very interesting to see.
• 40:11
  And then of course the challenge was if they said, well, that's
• 40:14
  actually quite nice. You're going well, it's for sale
• 40:17
  right now over there and it's only X amount for a bottle and
• 40:20
  stuff like that. So it was quite an interesting
• 40:22
  experience to be able to do that and also just like.
• 40:25
  That is very different going to bars for sure.
• 40:29
  Well, it's by the end. At the same time, it's like
• 40:31
  you're cutting out. It's trying to find that, like,
• 40:34
  how are people going to try it? Yeah.
• 40:36
  And I feel like as well, as soon as you're in a shop, if you can
• 40:39
  grab someone's attention for just that couple of seconds and
• 40:43
  then you realise if they want a chat or they don't, and then you
• 40:46
  can just bring them right into. See, even the fact that you were
• 40:49
  doing hot toddies, I feel like the role of the sample giver in
• 40:53
  shops has not changed in 30 years.
• 40:55
  You stand behind the barrel, they say, kind of trician.
• 40:58
  What about ex distilleries? Seeing the fact that you're
• 41:01
  pouring cocktails, that shows that Woven are thinking also.
• 41:04
  Because it was Christmas, of course I had a trouble.
• 41:05
  Quality Streets there as well, yes.
• 41:07
  I can I no. It comes to the quality sheet
• 41:10
  stay for the Drams. Right, exactly have.
• 41:12
  A toffee penny. If you talk to me, thank you.
• 41:14
  Very well with homemade. One thing I will say is a bar
• 41:18
  that that would be very, very good and is Craig Darling's bar
• 41:23
  from Facebook, Facebook group, I have to say.
• 41:28
  Or trend whiskey ambassador. We've done something here, guys,
• 41:33
  because I still find that bizarre that people message us,
• 41:37
  people follow us, people. It's fantastic.
• 41:39
  Thank you so much to everybody to do that.
• 41:41
  But we've managed to actually get people to spend a lot of
• 41:44
  time in editing skills and with references of the the bars in
• 41:50
  the home and people are videoing them and.
• 41:52
  What about it and what? About the building of it, see if
• 41:55
  you have family members. Like he's got friends and family
• 41:58
  that are plastered joiners, electricians and all that.
• 42:02
  To be able to, I mean, when you see the video of them, you have
• 42:04
  to see this. Hazel, if you go into our
• 42:06
  Facebook group, the Whiskey story is Facebook group.
• 42:08
  It's a private group. It's great to get.
• 42:10
  Started with Scott, our Tennessee delegate, or.
• 42:13
  Memphis Memphis is our is our American brand ambassador and
• 42:18
  then Bob cutting his whiskey shed and then we had and now
• 42:25
  Craig darling has he's spent after 20 minute video.
• 42:28
  What I love about it is there's there's these are laced with
• 42:32
  tiny little whiskey stories. And his son doing the clap it
• 42:45
  out. What I love it is the variations
• 42:47
  of Angus that we're seeing. Yeah, Angus clappers in from a
• 42:51
  wee boy to Scott. Well.
• 42:53
  Well actually, I mean, I don't, I don't even want to mention why
• 42:56
  we do a clap, I said. But really, it was literally
• 42:58
  just. It makes it easier for me to
• 43:00
  edit the audio with the video. It's the same reason in a film
• 43:03
  you have a clapping ball. Yeah.
• 43:04
  Exactly, I just decided one way to leave it in and not take it.
• 43:07
  I just say Angus clappers in and this was before we had these
• 43:10
  mics. It was literally it was I'd have
• 43:11
  to record the audio and video, the, the, the footage and then
• 43:15
  I'd have to try and match the audio with the footage and the,
• 43:18
  and the editing tool. Somebody then explained to me
• 43:20
  after a year, by the way, you could do that much easier.
• 43:22
  But by that point Angus was clapping us in.
• 43:24
  So we just kept it. So the clap.
• 43:26
  I always knew when I saw the, I saw the spike on the, on the
• 43:28
  audio. That's where Angus has clapped.
• 43:30
  I'd find where Angus has clapped on the on the video and just
• 43:32
  match the two of them up and just wait.
• 43:34
  And that was that was great. See when the camera used to cut
• 43:36
  out when it was overheating? Disaster.
• 43:39
  Because then I'd have to realign it all and things like that.
• 43:42
  But. You're a St. but.
• 43:44
  It's great. No, but the editing stories
• 43:46
  podcast, if you haven't watched any of these videos or, or you
• 43:50
  have heard us mentioning about the, the the Whiskey stories
• 43:54
  Facebook group, get on it. Weekend Ram roll call.
• 43:56
  I mean, what a busy weekend Ram roll call it's been and also
• 43:59
  like your dad sharing with us that you know you lost a. 100
• 44:03
  good to play with. I know.
• 44:04
  I mean, we, well, no, no, we've got 500W stories vodka.
• 44:09
  Think about that, right? Basically.
• 44:11
  He wants 8 bottles. Yeah, I bought that 30 year old
• 44:14
  blended grain for him and he's going to be 500, maybe got a wee
• 44:17
  bit over depending where. We've got some travels coming up
• 44:19
  as well. Yeah, we need to get, we're
• 44:20
  going to be all over the place at the Pod and so maybe we'll
• 44:23
  pick up some bottles on our travels.
• 44:25
  So what do you say? 8 bottles for 500?
• 44:27
  So that's a £62.50. And I've already brought it up
• 44:29
  because I've got a £50 bottle to start.
• 44:31
  Yeah. So yeah, he's generally.
• 44:34
  One's going on the calculator last night and one's got to be a
• 44:36
  time do. One's got to be a time do he
• 44:38
  said 2 for me, McLeod. He's trying to sweeten them up
• 44:40
  because the expert. He wants a free trip to Rosebud.
• 44:42
  Isn't he, isn't he difficult? I think he's just, and that's a,
• 44:47
  that's a Steven synonym, I guess.
• 44:48
  But it's a it'll be interesting because he always had a good
• 44:52
  collection of whiskey at home. And then he went in this diet,
• 44:56
  which meant he couldn't drink any beer or any wine.
• 44:58
  So he had some drams and his whiskey collections taken a
• 45:01
  battering. Yeah, Yeah.
• 45:03
  He. Won't mind me, he leaves on the
• 45:05
  bus. Except for the bottle he leaves
• 45:06
  on the bus. He might, he might mind me
• 45:08
  saying this, but I'll just go see if my dad missed you after
• 45:10
  9:00 at night. Now.
• 45:11
  It's not an emergency. He's not getting a reply because
• 45:14
  he's because he's talking fish. He's full of drams.
• 45:16
  He's talking fish, but it needs to build his collection back, a
• 45:19
  wee home collection. And my idea is to buy him stuff
• 45:21
  that wouldn't buy himself. Yeah, yeah, because he's just
• 45:23
  well, that's 18, probably 15. Slight fixation and Sherry.
• 45:27
  I think Simon Smith wants commented one he's supposed to.
• 45:30
  I went home, had a taste in. There was 10 drams on the side,
• 45:33
  but eight of them Sherry mature. Yeah, a little bit of a
• 45:37
  fixation, a little bit of tango on.
• 45:39
  Here, but what's nice as he's opened up to the whiskey.
• 45:41
  So actually the it's. The original Sherry tart before,
• 45:43
  Yeah. Exactly 150 people who are on
• 45:45
  the Whiskey stories Facebook group, you know, are getting all
• 45:49
  opportunity to play their part in what your dad might be
• 45:52
  influenced and or what you might be influenced by your dad.
• 45:54
  And also like we've just, we've just built a great community.
• 45:56
  But as I was saying, like Craig Darling's bar these people.
• 45:59
  So what they're doing is they're sending us videos of their own
• 46:02
  home bar, their back bar, their collections.
• 46:04
  We've had Scott Moore over in the Memphis and I says Bob
• 46:08
  cutting down and you know, he's down Oxford area.
• 46:10
  Isn't he originally from Yorkshire area?
• 46:13
  Yeah. Somewhere near Northampton.
• 46:14
  Yeah. So that and then we've had.
• 46:18
  Was something missing from his bar?
• 46:21
  The whiskey story's blind. And that's OK, Craig.
• 46:24
  That's OK. I I was gonna comment it.
• 46:26
  I think there are still a couple bottles available.
• 46:28
  Do you know do? You know what?
• 46:28
  I love this. I love.
• 46:30
  I love when he had the piano and he played the famous crowd.
• 46:32
  Oh surely He was like Whiskey Hatch.
• 46:35
  I. Thought that was brilliant.
• 46:36
  Watch it. It's honestly these videos,
• 46:38
  they're brought and as I say, I can't, I cannot get over the
• 46:41
  fact that people are listening to us, talking about us and that
• 46:45
  time. And see if you're listening and
• 46:46
  you go that OK, that sounds a bit.
• 46:48
  It is the hard cores on the Whiskey Facebook group.
• 46:51
  Right. Get involved, even if you've
• 46:52
  been listening. To us, we have so much fun.
• 46:55
  It's. Brilliant.
• 46:56
  Well, we have that message now. We, we I got a person called
• 47:01
  Launce Morgan. Yes, yes, right.
• 47:05
  I hope I pronounced that now correct.
• 47:06
  LAUNCE. Launce.
• 47:08
  Yeah, yeah, yeah. They they they've sent us a
• 47:10
  friend. They sent us friend requests
• 47:13
  launch their their their screen picture.
• 47:16
  Fantastic. It's our dog wearing a paper
• 47:19
  hat. Yep.
• 47:20
  OK, right. Launch messaged me today as
• 47:22
  we're recording Graham, My wife and I are whiskey podcast
• 47:24
  stories fans and we are visiting Edinburgh the 27th to the 31st
• 47:29
  of March. Will the podcast be live
• 47:30
  anywhere that we could visit? Many thanks.
• 47:33
  Amazing. No, Lawrence.
• 47:34
  All of a sudden, yes it will. What I can tell you and your
• 47:36
  current wife is we will be doing our, we will be doing our
• 47:41
  exclusive Pintail in the Bottle Spotlight in March on Thursday,
• 47:47
  the 27th of March, OK. I'll double check I think.
• 47:50
  As this podcast goes out, I'm hopeful that the the venue has
• 47:54
  been agreed. So this is going to come out in
• 47:56
  the 13th. It's at Simon Smith Street Place
• 47:58
  down in. Salamander St. in Leeds heard of
• 48:01
  this. Neither of you haven't clearly
• 48:02
  hear this either. New account, so he's going to
• 48:08
  he's opening up a new bar. He is opening up a new bar.
• 48:11
  Friend of the Pods. And we will be this indie
• 48:14
  bottler spotlight. I really because I cannot be
• 48:16
  bothered going back and editing. I really hope it's.
• 48:19
  Going down this is but he he said to me yesterday.
• 48:22
  I can assure you we are 98% sure that the bar will be ready,
• 48:26
  however it will not be open by the time we do our Indie bottler
• 48:29
  Spotlight, which effectively means.
• 48:31
  We are launching the bar. But we are we are christening
• 48:36
  Simon Smash whiskey and cynicism.
• 48:40
  Mr. What's the name? Consultant?
• 48:42
  Going to be do we know? The bull, not the bill Frog.
• 48:46
  It's there. Well, we don't know the Bill
• 48:48
  Finch. So the Bill Finch exists.
• 48:50
  The pub, it used to be called the Pond on Ponder St.
• 48:53
  The Bill Finch. I know exactly where it is.
• 48:55
  Yeah. So that's where our indie
• 48:56
  Ballers. I've I've won a pub quiz in the
• 48:59
  Bill Finch. Oh, now you're talking head of
• 49:01
  pub quiz. That's.
• 49:02
  The exciting quiz Apologies to Simon.
• 49:07
  That's £80 for you about. About 3 teams.
• 49:11
  Apologies to Simon if he's not sure whether it's going to be
• 49:15
  called the Finch OK or the Bull Finch.
• 49:17
  I would I would suggest a because it was called the bull
• 49:21
  Finch but before that it was called the pond.
• 49:23
  I would say revert back to the. I was just called whiskey.
• 49:25
  The ponders, right? Yeah.
• 49:26
  Well, well, anyway. I've got.
• 49:28
  Simon Smith whiskey is about whiskey consultant.
• 49:30
  Can you imagine now Simon Smith has been the man who's invited
• 49:33
  us and and and given us a a fantastic night at they're lost
• 49:36
  close. He's been part of he's had a pop
• 49:38
  up in there. So this is him getting his own
• 49:40
  bar and it's going to be really, really exciting because we will
• 49:43
  be the first people to actually christen and open that for our
• 49:46
  Andy Butler Spotlight. I'd.
• 49:47
  Love to have as many less as there as.
• 49:49
  Well, once get you and your current wife down there because.
• 49:57
  We don't know if the pub is is dog friendly yet but it's not
• 49:59
  open. But yeah, well, that's it.
• 50:01
  Who cares about what mine is what what night we're going to
• 50:03
  have in there because there's going to be some great drums
• 50:06
  from Pintail which are really exciting.
• 50:07
  Now, the work that Pintail do with their task management,
• 50:10
  their their cast there. So Keith is Keith Borrington,
• 50:13
  he'll be coming down with Simon Smith to deliver that indie
• 50:16
  bottler spotlight. So tickets will be available by
• 50:18
  the time you're listening. If there are any left, you can
• 50:19
  find them go through our link tree and the and the link
• 50:22
  through our our Instagram account and stuff like that.
• 50:25
  You'll find it on on our Facebook.
• 50:27
  But I just realized as well, guys.
• 50:28
  We haven't said our drams. So I've literally click Ross, we
• 50:31
  are, we are smashing this out the back.
• 50:33
  What are we drinking? Do you know?
• 50:34
  Do you know I thought was good? I actually quite like that we're
• 50:37
  measuring our drams at this point cause I've had a taste of
• 50:39
  them. Yes, there we go and.
• 50:41
  What have I already drunk? My my my DRAM here is a pintail.
• 50:45
  Yeah, there we go. There we go.
• 50:46
  Didn't mean that what? Are you getting what is?
• 50:48
  A Pintail Orthrusk. Orthrusk, yeah.
• 50:50
  I like I like Orthrusk Ford of the red stream and I like it's a
• 50:53
  bit optimistic. What I have to say is how do you
• 50:57
  pronounce it Orthrusk? Orthrusk.
• 50:58
  That's how I pronounce it. Go on.
• 51:00
  Yeah. We're all looking.
• 51:01
  Why is that? Because of Oh.
• 51:02
  Christ, 'cause it's. Spelled oh Christ.
• 51:04
  Because the foreign Ford and they do a 10 year old they do go
• 51:06
  and they failed ugly Diagio distilleries.
• 51:08
  They probably have been bottled by Gordon McPhail many times
• 51:11
  bottled very regularly independently bottled as many of
• 51:14
  the forum for a range are. But yeah, all ask, as far as I'm
• 51:17
  aware, as forward of the Red stream and Gallic, and I'm.
• 51:20
  You just not, I don't even know for the red scream in English.
• 51:23
  So there you go. Yeah, yeah.
• 51:25
  Definitely garlic. Garlic confirmed Certified by
• 51:28
  the only Gallic person that I know.
• 51:30
  But why? So is right.
• 51:32
  There you go, garlic. Garlic and it's an absolute pop.
• 51:38
  And then what's the kind of casket you've got?
• 51:40
  Any casket. Oh, it's a sweet French.
• 51:42
  It's I don't remember the wine type.
• 51:44
  It's similar to like a saute and a peanut de cherot.
• 51:46
  Because that's a. It's a sweet dessert.
• 51:47
  Wine, that's the thing about pintail I'll I'll quickly run
• 51:50
  through because I've got the lineup that we've we've got for
• 51:52
  the tasting it's. Your drums first thing you tell
• 51:54
  us a lot. Well, whilst you've just done
• 51:56
  that pintail, I'll quickly go through that.
• 51:57
  So we've got the inch Keller 2008, right, But that 16 year
• 52:00
  old's finished in a ban Yules cask.
• 52:03
  No idea what a ban yules is a ban.
• 52:05
  Do you know that? Yes, right.
• 52:08
  Sweet wine again, fortified wine.
• 52:10
  There's a been having in Daniels which is very, very good.
• 52:13
  Well done, we've got a link with 2814 year old finished in Lupec
• 52:18
  wine barrel. Sweet wine.
• 52:20
  There we go, sweet wine Telly Barton 2014 10 year old
• 52:23
  finishing a Calvados barrel. Apple Brandy.
• 52:28
  You. Could say it's a sweet wine.
• 52:31
  You and 14 year old finished in Apollo Cortado Cherry barrel.
• 52:35
  That's a cherry. And we've got a Lafroy 16 year
• 52:39
  old finished in an all are also Cherry.
• 52:42
  Yummy, yummy. Yummy.
• 52:43
  I am really looking. For so there you go.
• 52:45
  So that's your that's your five, that's your 5 drives there by
• 52:47
  Pintail. So if there are tickets still
• 52:49
  available as this podcast going out, then snap them up at the
• 52:52
  Bull Finch down in Salerander, Salerander St.
• 52:54
  How do you get down there? Angus.
• 52:56
  Well, actually interesting enough.
• 52:58
  Hold the hold the mic close to your mouth for us.
• 52:59
  So yeah. Yeah, sorry.
• 53:00
  Yeah, yeah, You just, you just walk down leaf walking and you
• 53:03
  just keep on walking. There you go, you go.
• 53:05
  Right right down the shore. Start to see exactly.
• 53:08
  Stop when you're gonna see is opposite a scrap yard.
• 53:10
  I don't recommend that. I don't know if this scrap yard
• 53:12
  still work. So if you if you've got any
• 53:13
  copper. I believe I believe this crap
• 53:15
  yard is still. Doing but you get the trap there
• 53:17
  you get the. Trap get the there you.
• 53:19
  Go right, Ross. What's your second?
• 53:20
  Ram is a Glengiri by Adelphi. Shout to David Lines.
• 53:25
  Out to David. Lines loves his Glengiri.
• 53:27
  This is a problem. We're getting too many podcast
• 53:28
  listeners. It's hardcore because I'm I'm
• 53:30
  not one to kink, not one to kink shame.
• 53:33
  As mentioned before, David Lyons, he's loves the going.
• 53:37
  He's in his giri, yeah. He has a giri maniac.
• 53:40
  Giri Nights. Wow, so which is an absolute
• 53:50
  delta and as Dom, as I said, actually got the full DRAM from
• 53:55
  it. So hopes a wee bit left free
• 53:56
  David and if there isn't I do apologise.
• 53:58
  And then I've got a third DRAM which is a Highland Park
• 54:01
  Scottish Ballet release which you can see, and a snippet
• 54:04
  snippet score it coming soon. And you're going to do that in a
• 54:06
  22? That will be behind the.
• 54:12
  What you? What you what?
• 54:13
  Did you have I've I've had Bonington?
• 54:17
  Muscat. Yeah, Muscat for.
• 54:19
  Unbeaten Nicole Leslie. Nicole Leslie, that was.
• 54:23
  Very, very nice, right? I really enjoyed it.
• 54:26
  Very good. It's.
• 54:26
  Lovely. Nice, yeah.
• 54:28
  We should definitely get people from Bonington on 100.
• 54:31
  Percent. Yeah, definitely.
• 54:32
  Yeah, I've got you've got Spring Bank, 8 year old local barley.
• 54:37
  Local, barley local. Barley and I'm currently getting
• 54:40
  through that and I was amazing. Very nice, yeah.
• 54:44
  Amazing. I would say it was a classic.
• 54:45
  Classic spring. Classic spring.
• 54:47
  They should have a Fife ballet. And then and then I've got a
• 54:51
  Kilhoman 13 year old. Wow, the new one, the second aid
• 54:55
  statement from the stellary. So I'm really shout Ken.
• 54:58
  I don't know the first one, but I'm.
• 54:59
  Having this, I think that. I think that one's got a little
• 55:02
  bit of Sauterne or something. Oh, you might be right.
• 55:05
  I'm a big fan of Kilhoman Somewhere looking forward to.
• 55:07
  That very good. I went for.
• 55:10
  I went for, as you said, the Spring Bank 8 local barley.
• 55:13
  I saw Glenn Ferrick go Johnny Walker Gold Reserve.
• 55:18
  I decided let's have a shot on that.
• 55:20
  That was it was nice, very nice, easy going and I've gone for the
• 55:24
  art beg Eureka. Eureka.
• 55:26
  Eureka. You release from our.
• 55:27
  Pretending, Still release, still pretending.
• 55:29
  I like the peated stuff. It's absolutely lovely.
• 55:31
  It's slightly different. 25 years of the Art Beg committee.
• 55:34
  Yeah. And so this one is using and
• 55:37
  kind of chocolate malt heavily roasted bar, yeah.
• 55:39
  So there's a slightly different texture.
• 55:41
  There should be a That's what I always find of heavy roasted
• 55:43
  barley. Get a bit of a texture
• 55:45
  difference. Bourbon and Sherry heavily
• 55:47
  roasted barley just like Lamorgie signet.
• 55:49
  Effectively that's a slightly higher strength as well.
• 55:52
  I thought it was really tasty. You can maybe taste.
• 55:53
  Right, what we want to do, I guess because last week.
• 55:55
  Yes. We had we had a fantastic
• 55:59
  episode out last week with he. Was also not.
• 56:02
  Ranking we're not sorry for. The audio for the.
• 56:05
  Audio listeners, we're not just ignoring Hazels.
• 56:08
  We had in for teeth. We did, and Cameron McPherson on
• 56:11
  last. Week we can now talk about.
• 56:13
  It we can't I one thing that was fascinating and this is
• 56:17
  something that I want to try on this podcast and get better at
• 56:20
  and I want the people who listen to this podcast to get a lot
• 56:23
  better and we want to try the drilling down technique.
• 56:26
  Yes. So when I we spoke to Ian for
• 56:28
  teeth and we said like tasting whiskey and and smelling it and
• 56:31
  this and I think how do you do it?
• 56:32
  Because I've openly said on the podcast and I've got better as
• 56:35
  the years gone on, but I am terrible at tasting notes,
• 56:40
  right? I'm terrible.
• 56:40
  I've been able to identify flavour so quite often and I
• 56:43
  think there's a lot of people. Out there who?
• 56:45
  I'm exactly the same as you. Put you off going to whiskey
• 56:48
  tastings because if someone said if people are sitting there and
• 56:50
  what you get is you swirl the glass.
• 56:51
  Now, I will not discriminate and I would say that there are
• 56:55
  certainly elements of the tasting process where you can
• 56:58
  swirl the glass. You can see the texture of the
• 56:59
  liquid, you can see the colour of the liquid.
• 57:01
  Hold it to a 45° angle. I.
• 57:03
  Use it for alcohol. Percent correct.
• 57:04
  I'm trying something blind. I'll swirl it in the glass just
• 57:07
  to see. I can see the beads there.
• 57:08
  Yeah, it shows me I've got something.
• 57:09
  That's cash, correct? And I think we've not really
• 57:11
  ever spoken about the actual how to taste whiskey method.
• 57:13
  However what I would say is there are so many people who
• 57:17
  would go the pretentiousness of somebody sitting with a glass at
• 57:20
  45°, swirl it around, maybe they're putting their pinky up,
• 57:24
  nosing it, and then going, I'm getting, I'm getting shades of
• 57:27
  this. I'm getting shades of that.
• 57:28
  Now. Ultimately that's that puts me
• 57:31
  off actually perfectly honest like of that side of things.
• 57:34
  Don't let Charles Kerr's wanky taste and nuts.
• 57:35
  I love Charles Kerr's wanky taste notes.
• 57:38
  The reason I called them wanky taste notes is probably because
• 57:40
  there's a deep down jealousy that he can, he can actually be
• 57:43
  able to identify a smell, a taste of flavour and go, yeah,
• 57:46
  it's so silly that you. Can do, I mean, all I can do it.
• 57:49
  Oh, you know, I, you know, I'm I'm very good at I can, I can
• 57:53
  know what I can taste. I can say that whiskey tastes a
• 57:55
  lot different. That was yes, But why?
• 57:57
  I have no idea. So let's try it.
• 57:59
  So Ian for teeth, Ian for teeth talked about the drilling down
• 58:02
  method. Yeah.
• 58:03
  And what you basically have to do is just identify the first
• 58:06
  thing you can identify. So basically you're saying that
• 58:10
  No. So instead of saying I'm
• 58:13
  getting, I'm getting citrus fruit.
• 58:17
  Can you smell fruit? If you can smell fruit, fine,
• 58:20
  drill it down. What kind of fruit can you can
• 58:23
  you smell? I can smell citrus fruit.
• 58:25
  There you go. Can you identify what citrus
• 58:28
  fruit you can get out of that? If not, that's how far you've
• 58:30
  drilled down. If you can't, so that's the and
• 58:33
  this is the actual method that that somebody who is, you know,
• 58:37
  a master blender will use when it comes to smelling and
• 58:40
  identifying and tasting whiskey. I think one of the reasons
• 58:43
  you're at a disadvantage and it's not your own fault.
• 58:46
  Getting into whiskey. I've never, I've always spoke
• 58:50
  about it. I can't do a beer.
• 58:52
  I can't do a beer at all. I'm reckoning if I'm drinking
• 58:54
  whiskey and I'm drinking wine and I approach red wine exactly
• 58:57
  the same as how I approach whiskey.
• 59:01
  I'm not. It's all wet and I.
• 59:05
  Probably, I mean, because I mean, I don't know about Graham,
• 59:08
  but I'm just not really a wine drinker.
• 59:10
  At all? No, neither am I I'll.
• 59:12
  Have a glass of a meal, but that's about.
• 59:14
  But what was the camera? I would say that Angus, see when
• 59:16
  you drink peated whiskey, we'll get the same peated whiskey.
• 59:19
  I would say that your nose is better than my nose on peated
• 59:22
  whiskey because you can get beyond the peat.
• 59:24
  Yes, I have this kind of immaturity with peated whiskey
• 59:27
  because I've probably had what we're going to say like 3000
• 59:30
  grams and a very small proportion of them have been
• 59:33
  peated. How much are your livers worth?
• 59:35
  It's worth that it's not here for a good time, not a long
• 59:40
  time. But.
• 59:42
  The mass is terrible, but it's not just sampling anyway.
• 59:45
  Yeah, So when you drink peated whiskey for me, if it's heavily
• 59:51
  peat like that, R Big. I thought that R big was
• 59:52
  interesting because I like the texture of it and it tasted like
• 59:55
  R big to me. But I'm not going to pretend I
• 59:57
  could get beyond the peat in the palate.
• 59:59
  I'm the same. I'm like, wow, smoke, Yeah.
• 1:00:01
  See I, I I See I the reason. I really try.
• 1:00:05
  I probably I reckon I could get. I think I.
• 1:00:10
  Think your nose. Always we speak.
• 1:00:12
  Things 'cause I. Yeah, even off the pod after the
• 1:00:14
  pod. But how was your whiskey?
• 1:00:16
  You'll see. Really good.
• 1:00:16
  I got this. And it's not anything to do with
• 1:00:19
  the Peter smoke of the whiskey. You've gone beyond it.
• 1:00:21
  Whereas probably like Charles Kerr, I love stuff that's plain
• 1:00:26
  bourbon distillery character and then trying to pick out what's
• 1:00:29
  interesting for that. So I mean, I have made a
• 1:00:32
  conscious effort over the last week since that podcast episode
• 1:00:35
  to really try and drill down on the drums that you're having so
• 1:00:39
  you can try and find that and identify it.
• 1:00:41
  And then but because I'm, I'm good at, if someone says to me,
• 1:00:44
  you'll get this note, I'll find it, Yeah.
• 1:00:48
  But, well, this is it. And the last thing, and I think
• 1:00:51
  it's a kind of proven science thing, is that thinking.
• 1:00:53
  With people. It it's you know, taste is very
• 1:00:56
  suggestive as well. Correct, and that's what I'm
• 1:00:58
  saying. To you, you'll get Peaches.
• 1:01:00
  You probably will taste Peaches. Yeah, but not because it's
• 1:01:02
  there, just because I've said Peaches.
• 1:01:03
  Well, this is a problem is that's why I want to be able to
• 1:01:06
  do it myself and also be able to come up with my own wanky
• 1:01:10
  tasting notes. Yeah, so that I could say
• 1:01:11
  actually, and, and and that's, that's the difference.
• 1:01:13
  But I remember the last time we were in this room, Cameron is he
• 1:01:18
  did his second round of what, 3 drums?
• 1:01:21
  But he did them from the book that he'd written, which is a
• 1:01:24
  Balmoral Guide to Scotch Whisky, Scotch and Glenfiddich 12 was
• 1:01:27
  his number three DRAM. And he said Glenfiddich 12 was
• 1:01:29
  his number three DRAM because it was the first time he was able
• 1:01:31
  to get hair drops light for life that the tasting notes that
• 1:01:36
  he'd. Then seen on the bottle.
• 1:01:37
  Yeah, he'd then seen that given on the bottle.
• 1:01:39
  Oh my goodness, I've done something there.
• 1:01:40
  Yeah, like for for me. How could you like tasting not?
• 1:01:43
  I'm ready for it. Well, no, like don't, don't,
• 1:01:44
  don't do it. Well, give us wank, but also
• 1:01:46
  what I want you to do. Is break it down.
• 1:01:48
  No, just drill it down. OK.
• 1:01:50
  How far can you drill down on the whiskey that you're doing?
• 1:01:53
  Sugar. OK.
• 1:01:55
  Powdered sugar. Right.
• 1:01:56
  Refreshers. There you go.
• 1:01:58
  Pink Refreshers. Pink Refreshers.
• 1:02:00
  On a Tuesday, you know, you could go, you could go wanky.
• 1:02:05
  But definitely for me, it was like, oh, this just reminds me
• 1:02:07
  of Refreshers. But that's powdered sugar.
• 1:02:10
  It's sweetness. It's sugar, and it's coming from
• 1:02:12
  a sweet wine cast. What are you drinking though?
• 1:02:15
  No idea. Because you also are big and I
• 1:02:22
  predicted you've got a look at look at the Spring Bank famously
• 1:02:26
  funky complex. Well, that's the, the the spring
• 1:02:31
  back here. And this is the problem is I've
• 1:02:34
  I've listened to too many people talking about what you get when
• 1:02:38
  you drink spring backs. So but it's also farms.
• 1:02:42
  Actually it's Pete, Pete from from Woven there.
• 1:02:45
  He did a video with you for that app you work for and you opened
• 1:02:50
  a spring bank. 191950 year olds. Yeah, really tough gig that
• 1:02:54
  you've got working for that app. Largest whiskey YouTube channel
• 1:02:58
  in the world. You're not allowed to talk about
• 1:02:59
  it, but but there's a there's a sort of distinctive as a
• 1:03:04
  sherbert that you sometimes get. He said Sherbert.
• 1:03:06
  Yeah, I've already entered as soon as I'm in Charlie McLean.
• 1:03:08
  That's all I get when I drink Spring Bank now, and it annoys
• 1:03:11
  me because I get it and I'm like, oh, I totally get that.
• 1:03:13
  I love it but at the same time it annoys me because I'm like
• 1:03:16
  get your own taste and. I think my nose is better than
• 1:03:20
  my palate, but I trust my palate more than I trust my nose to.
• 1:03:23
  If I taste it, I'll make my mind up no matter what anybody else
• 1:03:26
  is saying. But your nose will will wonder.
• 1:03:28
  Yeah. When I drink spring, like, I do
• 1:03:29
  think it tastes farmyardy. Yeah.
• 1:03:31
  There's a kind of a way of saying taste a bit like shit,
• 1:03:34
  and that's all right. But also then it's how do you
• 1:03:36
  know what fart like? Because this is what Ian and if
• 1:03:39
  you, if you do get a chance to listen to that episode you
• 1:03:40
  haven't already, I would really like it recommended.
• 1:03:43
  Because as we're recording. Ian for teeth.
• 1:03:47
  He talked a lot about how the association with its association
• 1:03:51
  with the taste of something, by the way your brain works as you
• 1:03:54
  can associate it with a feeling or a sensation or our memory.
• 1:03:58
  Yeah. Now you're saying tastes like
• 1:04:00
  farmyard. Is that because you're you can't
• 1:04:03
  remember? I've never worked on a.
• 1:04:04
  Farm you've never tasted a farm. What it might take you back to
• 1:04:07
  is a day that you were on a farm or.
• 1:04:09
  Driving past, I will tell you because I mean it's kind of
• 1:04:12
  quite, I don't know again if I've been influenced by just
• 1:04:14
  hearing farmyard, farmyard, farmyard, but I tried.
• 1:04:17
  To do her. I tried that kill a woman.
• 1:04:20
  Have you tried to be? I tried to kill woman and I was
• 1:04:25
  immediately thinking right grams going to ask me something else I
• 1:04:28
  better have an answer. And I was thinking if it takes
• 1:04:31
  me back. I was thinking it does taste
• 1:04:33
  farm Yardy. But what does farm Yardy taste?
• 1:04:35
  And to me, I thought it tastes almost that kind of.
• 1:04:39
  Hay, right? There you go.
• 1:04:40
  Hey, hey, you know, you get like dry hay.
• 1:04:42
  On a September. Whoa, I never get like.
• 1:04:45
  It on a September. Yeah, on Charles.
• 1:04:48
  I'm thinking no, no, no, not Charles cares, but I'm thinking
• 1:04:51
  back to my days growing up and Moncrake stirring in Harrington
• 1:04:55
  and you're the hay, but you're playing on the hay bales.
• 1:04:57
  You're jumping from hay Bale to hay Bale.
• 1:04:58
  It just that sort of real, hey, I'm getting that.
• 1:05:03
  I'm getting that brilliant now. It's bringing me back.
• 1:05:05
  There you go. Fantastic reference.
• 1:05:07
  I actually have to just say to qualify it for people that don't
• 1:05:10
  know, if you're not, listen to the kill Home.
• 1:05:12
  In episode, Angus asked to kill home and sales Rep.
• 1:05:15
  Have you tried the beef that's grown up?
• 1:05:20
  Yeah, I just lost it. Let's do the reference.
• 1:05:24
  Let's listen to the podcast. Listen.
• 1:05:27
  To the kill the. Podcast as well as well.
• 1:05:29
  Angus has drilled it down. He's found the hay.
• 1:05:31
  Fantastic, brilliant. I will say we're going to do
• 1:05:33
  some whiskey news, all right. Wait.
• 1:05:38
  One second, Hazel, you've always worked in selling whiskey to
• 1:05:42
  people. Now that you're with a flavour
• 1:05:44
  LED brand dealing into that, are you trying to do you, are you
• 1:05:49
  trying to suggest a little bit more than you would have a
• 1:05:52
  previous roles you should get this or that or I get this and
• 1:05:55
  that. Trying to be way more nasal
• 1:05:56
  Hazel than I've ever been before.
• 1:05:58
  I'm getting. All right, into my whiskey.
• 1:06:02
  Brilliant. Nasal Hazel.
• 1:06:03
  That's the name of the podcast. Nasal Hazel is now the name of
• 1:06:06
  the podcast. But I feel I was the same it see
• 1:06:09
  for the longest time and I was working with whiskey and I've
• 1:06:12
  been working with whiskey since I was I've got 21 and I could
• 1:06:15
  just never get the tasting notes when people were saying and I
• 1:06:17
  was like, maybe this just isn't for me.
• 1:06:20
  But I feel like when I'm having drams and stuff, it's when I
• 1:06:24
  have them again and whether it's in a couple weeks time or even
• 1:06:27
  if it's the night after, that's when I didn't start to get
• 1:06:29
  tasting notes. And then it's kind of a thing
• 1:06:31
  though. Then I think it back to when I
• 1:06:32
  was having that drama at the time and then kind of surrounded
• 1:06:34
  myself with that. But going to work with people
• 1:06:37
  like Pete and then Laura, who's a brand ambassador, the tasty
• 1:06:40
  notes that they can come up with are unreal.
• 1:06:42
  And so off the cusp as well. Like right up the nose and okay,
• 1:06:45
  I'm getting this, this and this and I'm like.
• 1:06:47
  Well, The thing is with blending as well, you have to be able to
• 1:06:50
  do that because you have to know, right?
• 1:06:52
  We've got this so far. Now we need to add something
• 1:06:55
  that gives us the bit that's missing.
• 1:06:57
  Or maybe you don't know what you're going to add until you've
• 1:07:00
  added it by going yeah, less of that or more of that.
• 1:07:03
  And that'll that'll be absolutely fun.
• 1:07:05
  But it leads us on to a nice sign because this 70 CL bottle
• 1:07:08
  that you have brought in now talk us through this.
• 1:07:11
  This is the Woven Makers project Coffee W Times C, So this is our
• 1:07:16
  collaboration bottling. It is.
• 1:07:17
  So it's our WXE spirit drink. We can't call it whiskey because
• 1:07:22
  it's got coffee in it. So we teamed up with assembly
• 1:07:25
  Roasters down in London to make something again, a little bit
• 1:07:28
  different, a little bit experimental.
• 1:07:31
  We kind of want to relate whiskey to how we try something.
• 1:07:34
  Yeah, of course, to how the coffee community is and how I've
• 1:07:39
  noticed coffee is going lately. Like a lot of people getting
• 1:07:41
  very particular about their beans, really.
• 1:07:43
  Interested in the origin etcetera.
• 1:07:45
  You're seeing so many, you know, independent coffee places
• 1:07:49
  opening, especially in Edinburgh as well.
• 1:07:51
  So we want to kind of link those two communities together.
• 1:07:54
  So we came up with this WXE. So Pete went down, saw the
• 1:08:00
  roasters down, and it's pretty bad being a Scottish person like
• 1:08:03
  went down, saw these roasters. But you went down to London to
• 1:08:13
  see the professional rosters, down assembly and they
• 1:08:16
  collaborate together to make the perfect whiskey that would go
• 1:08:18
  with this coffee that they were making.
• 1:08:19
  So it is more or less a 5050 split of coffee.
• 1:08:23
  And escape tell me through the coffee situation here is well,
• 1:08:26
  let's have caffeine in it. Yes, AM.
• 1:08:27
  I going to be up all night now. Yes.
• 1:08:29
  Oh well, yeah. Kind of life's going to be the
• 1:08:31
  lightest. You've got a six month old you
• 1:08:34
  can now just do the night. I know well, recently it smells
• 1:08:36
  incredible. So there's an element of so.
• 1:08:39
  So we can't call this whiskey effectively, but.
• 1:08:41
  Exactly so that's why it's got spinach drink on the label of
• 1:08:44
  it, but it's. Bottled at 44.5% it is.
• 1:08:47
  So what we've got here? So what's the what's the whiskey
• 1:08:50
  that's in this? So it's a blend that Pete has
• 1:08:53
  done. If you scan the QR codes again
• 1:08:56
  on the back, you'll be able to get the you'll be able to get
• 1:08:58
  the breakdown on it there. Scan so we can get.
• 1:09:01
  Some of that, it's also got a little bit of diminara sugar in
• 1:09:04
  it as well, just to bring up that sweetness.
• 1:09:06
  And. And we did, yeah, it's lovely in
• 1:09:11
  a White Russian. Speaking of milk, if you want.
• 1:09:13
  To add, well, that's what this would this be with this, would
• 1:09:19
  this not go quite well in like like I'm thinking if you stuck a
• 1:09:23
  bit of Bailey's and stuck this in with a bit of Bailey's, it's.
• 1:09:26
  On the same. Theme is that White Russian?
• 1:09:28
  Is it? Well, I.
• 1:09:28
  Mean so cream, Yeah. That's just for me.
• 1:09:31
  I like, I like a whiskey, a special martini.
• 1:09:33
  Yeah. Yes.
• 1:09:34
  It's just going to enhance my special antenna, yeah.
• 1:09:36
  Because I'm drilling down here, I'm getting, I'm getting some
• 1:09:38
  coffee and I'm getting some, some, some brown sugar.
• 1:09:41
  Yeah. Whiskey in there as well, Yeah.
• 1:09:44
  Whiskey. I'm getting whiskey, some coffee
• 1:09:46
  and some demerara sugar. Do you?
• 1:09:48
  Know what? You've absolutely nailed that.
• 1:09:49
  Well done. Just the bottle says Oh my God.
• 1:09:52
  I've done it. But we launched this just before
• 1:09:56
  Christmas, which was kind of the perfect season to do it because
• 1:09:58
  a lot of people are doing quite boozy cooking and baking.
• 1:10:01
  And, you know, you wanted to, you wanted to impress folk that
• 1:10:04
  you're banana bread Fork. Yeah.
• 1:10:06
  Banana, Banana bread. Well, I mean, I mean, you know,
• 1:10:09
  you can do lots with us, you know, cocktails, baking,
• 1:10:13
  cooking, drinking. It's perfectly nice straight.
• 1:10:16
  And again, it's going to that person that thinks that they
• 1:10:18
  don't like whiskey to be like, hey, what have you tried adding
• 1:10:21
  a little bit of coffee and sugar to it?
• 1:10:23
  And most people would be like, what the hell are you doing to
• 1:10:25
  the drum? And you're like no, trust me,
• 1:10:27
  this tastes really yummy and just genuinely delicious.
• 1:10:31
  And that that. Must be a signal.
• 1:10:32
  That must be really, really like, as I say, like it's, it's
• 1:10:35
  breaking that wall down where you're trying to find like, see,
• 1:10:39
  for me, we were talking earlier on about buying this bottle,
• 1:10:42
  buying a bottle of whiskey for something and maybe not this
• 1:10:46
  particular one for the starting point, but definitely we've got
• 1:10:50
  this one here. The this is your homemade, the
• 1:10:53
  Manuka 1. I really, really liked.
• 1:10:55
  And you know, I've had a few of the Wovens and I really like
• 1:10:59
  them because it tastes very, very good.
• 1:11:02
  And I would love there's a few folk I know now and we get this
• 1:11:04
  a lot. I guess we, you know, we've
• 1:11:06
  talked about this a few times where people go, Oh, used to
• 1:11:08
  that whiskey podcast thing, especially over Christmas, like,
• 1:11:12
  oh, I'm needing to buy my brother-in-law an ice whiskey.
• 1:11:14
  What do you think I should buy them on Managed?
• 1:11:17
  To sell a bottle of Annandale to somebody.
• 1:11:18
  And there you go. But it's interesting.
• 1:11:21
  We get that, we get people asking questions and I like
• 1:11:23
  that, but I know a few people I would love to like buy that for
• 1:11:26
  and give them blind first. Yeah, knowing.
• 1:11:29
  Here's I'm going to promise. Some more of this pouring a
• 1:11:33
  woven blind because two or three reasons #1 by the way, see what
• 1:11:38
  you're drinking there? That's a blend.
• 1:11:39
  So straight away you'll get people like, oh, what blends are
• 1:11:41
  crap blends aren't this blends are cheap blends and nasty and
• 1:11:43
  all this kind of stuff. Secondly, oh by the way,
• 1:11:46
  majority of that's made-up of non Scotch whiskey.
• 1:11:49
  It's mixed with something from New Zealand that was matured in
• 1:11:54
  manuka wood, smoked manuka wood that's been mixed with a grain
• 1:11:57
  whiskey. Yeah.
• 1:11:58
  And you'll get somebody that really like, someone will
• 1:12:00
  literally like. No way.
• 1:12:02
  There's no way that can be. Yeah, like that.
• 1:12:03
  Because my perception of grain whiskey is that it's cheap,
• 1:12:06
  nasty rubbish. And my perception of blends is
• 1:12:08
  that it's, it's 100%, you know, it's not good, but.
• 1:12:10
  That's that's why it's a great, that is a great product just to
• 1:12:13
  give to people who an enthusiast, but also people who
• 1:12:16
  maybe take like a little bit too seriously.
• 1:12:17
  Yeah, of course not. And.
• 1:12:18
  See, telling my dad that I was moving from William Grant to
• 1:12:22
  Woburn and he was no longer getting my staff left.
• 1:12:24
  So, glenfed, I compiled any I thought we'd have to leave the
• 1:12:26
  island. I thought you're.
• 1:12:28
  Stacking alone Never. You're the best daughter ever.
• 1:12:31
  Oh. Anytime the.
• 1:12:32
  Star Sales. Came up bet that man was backing
• 1:12:35
  all the Caribbean cask he possibly could.
• 1:12:37
  So when I said, hey, dad, I'm moving jobs, I'm going to a
• 1:12:39
  blend, his head was in his hands.
• 1:12:40
  But again, when he came over, like when he came down to
• 1:12:44
  Edinburgh and I gave him a drama that he said, oh, this is
• 1:12:47
  really, really good. I'm like, this is the blend that
• 1:12:49
  I'm selling. And then it's that instant
• 1:12:51
  switch. Oh, because it should.
• 1:12:53
  Because that's The thing is you look at these bottles, nothing
• 1:12:55
  that woven do. And that's where it was really,
• 1:12:58
  really nice with the side that the nod back to heritage as well
• 1:13:02
  is woven are taking something that is probably the biggest
• 1:13:05
  part of whiskey heritage, which is blending whiskey together and
• 1:13:08
  making it completely unconventional.
• 1:13:10
  And you know, nothing you look at from this bottle would
• 1:13:13
  suggest that this is a whiskey, right?
• 1:13:15
  It's a small bottle. It's a darker brown colour.
• 1:13:18
  It's a screw top. It's not the right shape for a
• 1:13:20
  whiskey bottle in most people's eyes, but that's a great way to
• 1:13:23
  stand out. But as I say, you know, getting
• 1:13:25
  that and we're going to use the the phrase that was originally
• 1:13:29
  coined by Cody Reynolds. He's getting too many mentions
• 1:13:31
  on this podcast. But liquid to lips, right?
• 1:13:36
  Getting the liquid to lips and. A commercial person's dream, I
• 1:13:40
  suppose. Say all the time, that's what.
• 1:13:41
  You've got, that's what you've got to do is you've got to get
• 1:13:43
  this in front of people so that because there'll be so many
• 1:13:45
  people go ah, Nah, what's game? Extra coffee?
• 1:13:47
  Can I be tell me that? So they're like quite fun.
• 1:13:49
  I played no, it can't be painted.
• 1:13:50
  And then as soon as they taste it right, actually, this is.
• 1:13:52
  Yeah, very, very. Good stuff, yeah.
• 1:13:53
  Also this is £40 a bottle. I'm going to have a bottle at my
• 1:13:56
  house next week. That's just to get you started
• 1:13:59
  on the day. 44.5% and I've got the QR code going and so it's
• 1:14:05
  telling me that there's under 1500 bottles produced woman
• 1:14:11
  propriety brand but 70% and then 30% assembly Origin Coffee gives
• 1:14:19
  me brand name from Columbia. Columbia.
• 1:14:22
  There you go. Used to be good stuff there.
• 1:14:24
  The Columbia. .7% in sugar. Can't believe you picked that
• 1:14:26
  that. Really sweet tooth, that
• 1:14:30
  caramel. That's the drawing.
• 1:14:32
  That's the drawing that we managed to do.
• 1:14:33
  Yeah, and I think what's so cool about woven is, you know, we've
• 1:14:36
  we've spoken about indie hot lives and many of them there are
• 1:14:40
  and, and great things they're doing.
• 1:14:42
  And I think there's, you know, the trend in whiskey has always
• 1:14:45
  been single casks, single cast strength.
• 1:14:49
  And many of these independent bowlers have release blends.
• 1:14:54
  Yeah. But they're a side project
• 1:14:55
  really to what they're doing. Yeah.
• 1:14:57
  In the single car spotlight arena.
• 1:14:59
  But what Woven have done, as they've said, no, we're going to
• 1:15:02
  start a company, a whiskey company, and it's it's going to
• 1:15:05
  be blind. Well, I think Pete.
• 1:15:06
  It's going to be blending and it's going to be cool.
• 1:15:09
  New, different, the experiences. Well, I think Pete, you know.
• 1:15:12
  I think Pete doesn't. I don't know if he got annoyed
• 1:15:14
  at me, but he was very quickly point out possibly, but he's
• 1:15:18
  very quick to point out like I asked like straight up like, are
• 1:15:21
  you an indie bottler? And I know we're not an indie
• 1:15:24
  bottler. We're a blinder.
• 1:15:25
  We're a blinder. Well, we're a blinder that have
• 1:15:28
  massive ambition, right? And also a blinder that who
• 1:15:33
  knows where their place is in the in the industry at that
• 1:15:36
  point we're entering. I mean, how long have have
• 1:15:40
  people in Scotland been? How long have people in Leith,
• 1:15:42
  people in Scotland been blending whiskey for exactly, Right.
• 1:15:45
  And what woven, how Long's woven been actually going for?
• 1:15:48
  So they're very early the stages, but early in the stages
• 1:15:51
  with massive ambition and without tying themselves into
• 1:15:55
  any particular area other than just we are blenders.
• 1:15:58
  Making yummy whiskers have always been a thing.
• 1:16:00
  It's only nowadays that we look at Gross Bells, White Mackay and
• 1:16:06
  the Blenders also own a multitude of distilleries.
• 1:16:09
  Yeah, that is fortunate for them.
• 1:16:12
  But the reality is blenders. Johnnie Walker had a grocers.
• 1:16:16
  Yeah. And he used to put people's
• 1:16:17
  whiskey into and give gave it to his punters.
• 1:16:20
  He was a blender. Yeah.
• 1:16:22
  I feel the need, I feel the want to say a woman.
• 1:16:24
  Independent blenders. No, they're just blenders.
• 1:16:28
  But because you look at the brands nowadays that are so
• 1:16:30
  prevalent, brands that we see every single day, brands that
• 1:16:33
  we've known since we've been seeing family members drink
• 1:16:36
  whiskey, they are part of companies, the own distilleries
• 1:16:39
  and they have their own liquid, etcetera.
• 1:16:41
  The challenge for Woven is to keep it exciting.
• 1:16:43
  And then that's why they've done this global, the global thing,
• 1:16:45
  reaching all corners. There's no limits because they
• 1:16:48
  don't have a, they're not like Mackay.
• 1:16:50
  You don't have to have X amount of time to go into your stock
• 1:16:53
  every year, X amount of it, you know, woven with the
• 1:16:56
  experiences. Are the experiences going to
• 1:16:57
  continue? What's the plan with that?
• 1:16:59
  Oh, so when you talk about experience, what you talk about
• 1:17:01
  is. That so so basically.
• 1:17:03
  Releases Yeah 3. Core range products, right,
• 1:17:05
  Yeah, which are now available at 70 CL Yep.
• 1:17:09
  And then these experiences. Are.
• 1:17:12
  Batch releases, right? Yeah, they're essentially are
• 1:17:15
  limited editions, but when Pete is making his experiences that
• 1:17:19
  it says as it says basically like he links everything to an
• 1:17:23
  experience as he's making it. So we recently, last year we
• 1:17:26
  released Friends in the North, which was an experience that we
• 1:17:29
  brought out where Pete and Nick went on this big Scandi trip and
• 1:17:35
  they went to four different distilleries across there to
• 1:17:38
  blend this whiskey, sort of bring this storage people as
• 1:17:42
  well to be like, it doesn't always have to be like we
• 1:17:44
  touched that at the very beginning of the episode.
• 1:17:46
  It doesn't always have to be Scottish whiskey, but it could
• 1:17:48
  be good. And that's one thing that woven
• 1:17:50
  are really trying to push out there as well.
• 1:17:51
  Whichever you admire like we can take, you know, you can have a
• 1:17:54
  Scottish base in North British, but then you can, you know, get
• 1:17:57
  the well. They always use, well, they
• 1:17:58
  always use Scotch, Yeah. So there'll always be an element
• 1:18:01
  of Scotch in there. Yeah.
• 1:18:02
  Whether it's. But it doesn't have to be 100%
• 1:18:04
  Scottish for it to be delicious and successful and for it to
• 1:18:08
  sell. So we had Feds in the North,
• 1:18:10
  we've got WXE, and we're looking to bring another couple.
• 1:18:15
  Yeah, this year as well. And then the ones that you're
• 1:18:17
  seeing in the 50 CLS, the one, the kaleidoscopic 1 you show me
• 1:18:21
  a photo of and the joy and nature stuff, they are limited
• 1:18:26
  batches in that probably won't make more of those, Yeah.
• 1:18:29
  And so few of them. They're mostly being sold
• 1:18:31
  directly on the website to customers who repeat customers
• 1:18:35
  are you trying to get? Are you holding back a
• 1:18:37
  proportion of them to put them into on trade?
• 1:18:40
  With it with those ones that probably be more for.
• 1:18:42
  Collectors as well. People are collecting woven.
• 1:18:45
  The thing is we're trying to invite people into like what we
• 1:18:47
  call our fold, like trying to invite them into our community.
• 1:18:49
  So we host these things as we call our open studio.
• 1:18:52
  We had one for that app. Yeah.
• 1:18:54
  For thrice, yeah, Yeah, so. Oh yeah, so it's essentially a
• 1:18:58
  big get together where there's pizzas, beers, you can try
• 1:19:02
  essentially any of the Wovens cues one single month.
• 1:19:04
  There's we used to do it every month.
• 1:19:06
  We've kind of scaled back on it a little bit because we want to
• 1:19:08
  start taking it on the road. OK, so across Glasgow, Aberdeen,
• 1:19:12
  but it's just a chance to get people in that area in that
• 1:19:15
  community to come and try woven. And it's not a sit down and
• 1:19:19
  we'll talk to you about whiskey for three hours.
• 1:19:20
  It's a come along, try it, but we'll be sort of milling around
• 1:19:25
  I and if you want to speak to us about it, then cool, come along
• 1:19:28
  and. Speak to us.
• 1:19:28
  I bet there's people listening right now who are living in
• 1:19:30
  Edinburgh, have tried woven in bars and didn't know about the
• 1:19:33
  open studio. Yeah, I don't know about it, but
• 1:19:35
  she, she. Need to have a look on this we
• 1:19:36
  need to go down yeah, but it's absolutely brilliant and like
• 1:19:39
  we've come down but have you got another experience coming out or
• 1:19:42
  something We'll come down and talk about it a little bit I'll.
• 1:19:45
  Let you know what the next one is, but that's it.
• 1:19:47
  It's super relaxed coming out. Have a beer, have a size of
• 1:19:49
  pizza, just have a chat with your mates.
• 1:19:51
  Break. You hand me a pizza?
• 1:19:52
  Yeah. I mean, if you put on a pub quiz
• 1:19:56
  where there's 80 lbs, I guess we'll be there.
• 1:19:59
  Three teams. So bring this on to that point
• 1:20:02
  in the evening, doesn't it? Certainly does.
• 1:20:04
  I mean, Hazel, it's I'm going to actually try this woven as well
• 1:20:07
  as well as a coffee 1. And so this is the whole made.
• 1:20:10
  But what we are going to ask it is.
• 1:20:12
  Good point. We're going to ask it you get
• 1:20:15
  what, 3 drums if you're very interested.
• 1:20:17
  I thought it was controversial because I thought we only gave
• 1:20:19
  her one extra, but there you go. These are more charitable than I
• 1:20:21
  am. You're allowed one on brand.
• 1:20:23
  Well, you prepped to have three more stories.
• 1:20:25
  I was not but good, good we go, we go off the cuff we can risk
• 1:20:29
  and. You're a whiskey personality.
• 1:20:30
  Exactly. That's it.
• 1:20:32
  My job is yapping so. You only one on brand, although
• 1:20:35
  what we'll say is we offered that to Pete and Pete said I'm
• 1:20:37
  not putting they actually, no, no, no, they said in the future,
• 1:20:44
  absolutely, but it's like that that's you're like one of the.
• 1:20:46
  Commercials. So to sell it, I'm going to go.
• 1:20:50
  What is that? Favorite 1 of it has to be
• 1:20:52
  homemade. It's the it's just like a lovely
• 1:20:57
  wee homage to Lease and it's really good with Apple Tizer and
• 1:21:02
  I think it was Pete himself that had it with Cameron.
• 1:21:04
  Is is that the key to winning the Highball challenge?
• 1:21:07
  Woven, homemade and apple tiger. If you see me come into your
• 1:21:09
  bar, give me it with Apple Tiger and I will score you 100 out of
• 1:21:12
  10 on the experience. Experience.
• 1:21:14
  Well done. You're going to Japan.
• 1:21:17
  Yeah, Woven will not give you 100 out of 10.
• 1:21:19
  That is officially not the score, Nick Ravenhall says.
• 1:21:24
  You're not doing that again. T's and C's wouldn't be
• 1:21:26
  happening, but no. Apple pie is a really good.
• 1:21:28
  Recommendation apple ties. And then Pete was calling it, I
• 1:21:31
  think it was like homemade apple pie.
• 1:21:32
  What's the name of his highball that he made with it?
• 1:21:34
  That's very nice. We've touched on Bonington
• 1:21:38
  earlier, but their PX Sherry is in one of my top ones at the
• 1:21:42
  minute. Of course, Nicole, Leslie,
• 1:21:45
  myself and herself go Nicole does work for Bonneton and we
• 1:21:48
  enjoyed a few jams of that on a Friday evening in the bowlers
• 1:21:52
  rest the. First time you tried it was the
• 1:21:54
  first. Time I tried it, I was also one
• 1:21:55
  of my first times in the bowlers rest and try to say what a
• 1:21:58
  puppet is. There you go, bowlers I never
• 1:21:59
  had before. No, no.
• 1:22:00
  Where's that down in Leith den Leith?
• 1:22:06
  How is? It and how is whiskey?
• 1:22:08
  It's delicious. It is everything you would want
• 1:22:11
  in a Sherry bum, whiskey and more.
• 1:22:14
  I am a bit of a Sherry tart, as you were saying to Graham
• 1:22:17
  earlier. You.
• 1:22:18
  Can say that, but we we we definitely couldn't say no.
• 1:22:24
  That's true. That's true.
• 1:22:26
  But just love all things Sherry. But I think I touched that
• 1:22:30
  actually on my episode that I did beforehand, one of the first
• 1:22:32
  times that I was out for a DRAM in Anywhere else through Good
• 1:22:35
  Selves and the I was in the BAM model.
• 1:22:38
  I was at Scotch and Cam asked me my first time meeting.
• 1:22:41
  Cam asked me what kind of whiskey I'd like.
• 1:22:43
  And I was like anything like really heavily Sherry, Sherry,
• 1:22:45
  Sherry was like cool everything I hate in a drama more.
• 1:22:47
  And I was like, wow. I really I.
• 1:22:50
  Really made a word made myself in the whiskey industry that Cam
• 1:22:54
  hates me and everything I stand for the whiskey world, but
• 1:22:56
  obviously not. We're very do good friends now.
• 1:22:59
  But yeah, just everything you'd want from everything you think
• 1:23:02
  of Sherry Bomb is is what it is. We've not really talked about
• 1:23:06
  bonding 10A lot but. We're going to have we're going
• 1:23:08
  to talk about yeah, Hollywood. And.
• 1:23:10
  Nicole, she's going to have to come on.
• 1:23:12
  Yeah, exactly. The call of you watch this.
• 1:23:14
  Sorry, but you're going to have to come on.
• 1:23:16
  Sorry. Yeah.
• 1:23:18
  We'll bring it down into the cell.
• 1:23:21
  How did you say no? How did you say no?
• 1:23:24
  No, but that would that would be great.
• 1:23:25
  Yeah. Good drum.
• 1:23:27
  First first mention of Bollington at the end of these.
• 1:23:29
  Yeah, will be I, will be I. I'm first mention of woven, I
• 1:23:31
  guess, or you know, are you not? Are you wanting two more?
• 1:23:34
  Did you put homemade in one of your what threes there?
• 1:23:37
  I've got homemade, I've got boys and I was going to say it was
• 1:23:39
  again, controversial and you might not let it happen, but
• 1:23:43
  above any 14 Caribbean cask. That's a popular one.
• 1:23:46
  Very popular. It's like an X, like I just, you
• 1:23:49
  know. Can't let go.
• 1:23:51
  Can I go Still stalking Willie G's in the house, Are you I?
• 1:23:55
  Am I've got What's your? Story of just been your friend
• 1:24:01
  for a long. Time.
• 1:24:02
  It's just been one of the ones that I've always really enjoyed.
• 1:24:07
  I feel like in my whiskey journey, a lot of the time when
• 1:24:10
  I was trying single months, I had to go back to them quite a
• 1:24:12
  lot to, you know, get those tastes we talked about earlier,
• 1:24:15
  make those memories and stories about it.
• 1:24:17
  Whereas with Caribbean Casket, from the minute I tried it, I
• 1:24:19
  was like, oh, I see what the hype is.
• 1:24:21
  I see why everyone was at my throat from were out of stock of
• 1:24:24
  it for six months or however long it was, but yeah.
• 1:24:27
  Or did you blame it on glassware in France or something like
• 1:24:30
  that? Glassware and then Court for
• 1:24:31
  breaking and then I was just pulling excuses from everyone.
• 1:24:34
  So I was like, don't want people to hate me because.
• 1:24:36
  It's not my fault, it's. A great entry level drum, but
• 1:24:39
  it's also a great drum that's just nice to go back to all.
• 1:24:41
  It's a very good DRAM just to have.
• 1:24:44
  It's also Graham, we used to say in Scots characters like
• 1:24:47
  yourself, yes. And people who are getting into
• 1:24:50
  yeah, the person is can recommend your whiskey, Sir.
• 1:24:54
  No, no, no. Normal W9 times out of 10.
• 1:24:58
  Order Caribbean cask. Yeah, that was like, that's what
• 1:25:00
  we bet whiskey. I'm quite enjoying it, that's
• 1:25:02
  what. It takes 2 very big boxes in the
• 1:25:04
  fact it's a very recognizable brand.
• 1:25:05
  Yeah, but also it's different, Yeah.
• 1:25:07
  So if you want to go there, so it's like that sort of like I'll
• 1:25:11
  take the Balveni recognizable brand, but I'm going to take the
• 1:25:13
  Caribbean Cask. Yeah, a little bit on the side
• 1:25:16
  there, something a bit different.
• 1:25:17
  So I like to experiment, you know, I like, I like my
• 1:25:19
  different calf finishes. It's a it's something I
• 1:25:24
  pretended to dislike in a way because, well, Graham and I.
• 1:25:27
  I know, I guess, yeah. This is where Graham and I know
• 1:25:30
  each other. And this is where now Graham and
• 1:25:32
  I, we can't really like the same thing.
• 1:25:34
  We have to be a wee bit contrarian.
• 1:25:36
  And Graham didn't like beating whiskey, as you know, until he
• 1:25:38
  started pretending to like it. Graham really like Caribbean
• 1:25:41
  cask. Yeah.
• 1:25:42
  And I remember, you know, when we were just kind of getting
• 1:25:45
  into whiskey Grahams. I will try this Caribbean cask,
• 1:25:47
  Bananas, pineapple, tropical fruit.
• 1:25:49
  Graham. Graham is.
• 1:25:50
  Awesome. And I was very much when I was a
• 1:25:54
  cask. Shit, he's come in, he's come in
• 1:26:00
  until 20 year old batter there. I've got caska that and then he
• 1:26:03
  said actually raise your recommendation.
• 1:26:05
  So ohh I can't abuse. I was walking.
• 1:26:07
  I'd be like, no, I take send the tank up.
• 1:26:08
  Down. Yeah, just park it.
• 1:26:11
  Park it around the back. Yeah.
• 1:26:12
  Beep, beep. That's a tanker reversing the
• 1:26:15
  flatmate. Sorry, I was a tanker driver on
• 1:26:19
  the phone there. But it was probably the drama
• 1:26:21
  you gave to me, and I had to be like, no, you know what?
• 1:26:24
  Yeah, not sure I'm a huge fan. Is that because you don't like
• 1:26:27
  admitting that your best pal? Do you have a bit of a whiskey?
• 1:26:29
  No, well, he just likes. I was just like, he's got a bit
• 1:26:34
  better. I'm a lot better.
• 1:26:35
  If there's five years, four years, like the drama I just
• 1:26:37
  won't like. Yeah, exactly.
• 1:26:38
  I like it. He doesn't like you.
• 1:26:43
  And we'll see since you've last been on.
• 1:26:46
  Congratulations. Yes, McLeod, you are engaged to
• 1:26:48
  be married. I am deed to the fantastic
• 1:26:51
  Stevie Aiken, Distributor of whiskey, purveyor of rum.
• 1:26:55
  Yeah, distributor of rum. I tell you what he's doing Well,
• 1:26:57
  I've seen the diamond. Oh, my goodness.
• 1:27:00
  Oh my goodness. Yeah, and he's doing all right.
• 1:27:04
  Hey, that's Cat. That's Cat.
• 1:27:16
  But he's a wishing fan, too. He's not getting on the podcast.
• 1:27:20
  He's a rum run run guy. What if he's got a drum for you?
• 1:27:24
  And you and Stevie, what was your drum?
• 1:27:25
  Well, we. Well, I'll be drums at a
• 1:27:27
  wedding, surely, no? But what's what's, what's your
• 1:27:30
  drum? You must have a drum.
• 1:27:31
  Again, Caribbean cast, Yeah. It's a perfect marriage.
• 1:27:33
  Weddings that we've been together at is our hip flask,
• 1:27:36
  it's our hip flask jam so yeah, definitely have some of that on
• 1:27:39
  the on the big day because. I think that was your your
• 1:27:41
  whiskey story. It was about the first time you
• 1:27:45
  met your dad and he would talk about that island measures.
• 1:27:49
  Oh God, yeah, yeah. Oh yeah, yeah.
• 1:27:51
  Yeah, your dad poured in Ireland measures for him when he when he
• 1:27:54
  first, yeah, made a trip out to Harris to to meet the old, meet
• 1:27:58
  the folks. Yeah.
• 1:27:59
  And he's done so well. I've got to say credit.
• 1:28:01
  I don't know why he's getting such a mention of the podcast,
• 1:28:02
  but he's just done so well. I'm so proud that he proposed on
• 1:28:05
  a beach in Harris. Yeah, he.
• 1:28:06
  Just done he did. He did very well.
• 1:28:08
  He's. Done.
• 1:28:08
  He's done everything he should have done, Yeah.
• 1:28:10
  A textbook Islander proposal. Perfect, you insert McLeod.
• 1:28:18
  There's been a lot of clothes getting engaged in that beach,
• 1:28:20
  but that's what too very well. There were the cars after that,
• 1:28:23
  always giving them an 8. Brilliant.
• 1:28:27
  Thanks for coming back on. Thank you so much for having me.
• 1:28:30
  Thanks for being sober through this as well.
• 1:28:32
  Yeah, I'm quite steaming by him. Easy Hazel.
• 1:28:37
  Hazel. Hazel, Hazel, Hazel, Hazel,
• 1:28:41
  Hazel. Awesome.
• 1:28:42
  Thank you very much for listening to the Whiskey Stories
• 1:28:44
  podcast. Thanks to everybody our our trip
• 1:28:47
  to the Lady of the Glen. It's one of the most watched
• 1:28:52
  videos on A and listen to. A visual.
• 1:28:54
  If you've never, if you've never, if you've never Youtubed
• 1:28:56
  this before, go go. I did when I was editing that
• 1:28:58
  and I listened back. You opening the bung.
• 1:29:02
  Oh, it's terrible listening. I'm sure you're watching.
• 1:29:05
  I'll say I spoke to listener. It's all action. 1/3 bung I.
• 1:29:08
  Said. A Thursday listener of the
• 1:29:10
  podcast is Shannon Buckingham. List listeners the day of
• 1:29:12
  release. Yeah, yeah.
• 1:29:13
  And I suppose how is I always ask you, how is the pod?
• 1:29:15
  How did you think it was? She said I should have watched
• 1:29:17
  it. Yeah, yeah.
• 1:29:18
  But I will now be posting a wee post on the Facebook page on the
• 1:29:22
  day of release or on the Friday. And I just asked people how was
• 1:29:24
  it? What did you think?
• 1:29:26
  And I'm glad I posted YouTube link this week, which is done
• 1:29:28
  better than YouTube, than the other videos.
• 1:29:29
  Get a couple 100 listeners. Viewers.
• 1:29:32
  Because it was brilliant and also we can have a lot of
• 1:29:34
  really, really exciting content that you need to be watching.
• 1:29:38
  I know we know the best looking, but it'll be worth it I
• 1:29:41
  guarantee. You.
• 1:29:45
  What, did he just cover that diamond up just now so that the
• 1:29:48
  glare off it's not going to cause the camera too much
• 1:29:50
  problems? And and so please join the
• 1:29:53
  Facebook group if you're not already part of it.
• 1:29:55
  Honestly, even if you think that sounds blah blah blah, encourage
• 1:29:58
  you. Have a wee drama on a Friday.
• 1:29:59
  Meet people from all over the world.
• 1:30:01
  Just a Friday, Saturday. It was like Friday, Saturday,
• 1:30:03
  Sunday actually. We didn't see enough from 5W.
• 1:30:05
  No we didn't. We didn't see enough from. 5W
• 1:30:07
  But I there's just it's the community that we've put up.
• 1:30:09
  I mean, as I say, if you have a whiskey bar that you want to
• 1:30:12
  showcase, then look at the other guys that have done it.
• 1:30:15
  You know, look at Craig Darlings, one, look at Scott
• 1:30:17
  Moore, look at Bob Cuttings. Fantastic.
• 1:30:19
  There's so many. There's so much interest.
• 1:30:21
  Pass it on everything. Keep.
• 1:30:22
  Keep it going. It's We really appreciate your
• 1:30:24
  support. Hazy Drams, where did they find
• 1:30:25
  you? Haiti drams on Instagram.
• 1:30:28
  Yeah. And for woven content, it's all.
• 1:30:31
  All socials woven socials on interim as well and I think it's
• 1:30:35
  still Lara is Lara our brand ambassadors tagline as well on
• 1:30:39
  Instagram. So follow her there and
• 1:30:41
  obviously got a Wi-Fi connected my flat. 1st I'm going to do is
• 1:30:44
  go into the Whiskey Stories Facebook page and watch all
• 1:30:47
  these videos. So these magnificent bars.
• 1:30:50
  I'll be honest with you. So we could do some diversity.
• 1:30:52
  So if you've got a home bar, we'd love to see a video of your
• 1:30:54
  home bar because you've done that to yourself.
• 1:30:58
  Because you know, whiskey stories podcast listeners have
• 1:31:01
  have an image right now that suits the hosts.
• 1:31:07
  All the products that we've tried tonight, homemade.
• 1:31:10
  What are we calling this? This is WXE.
• 1:31:12
  Yeah. WXC Spirit drink can be bought
• 1:31:15
  directly on the website. We directly on the website and
• 1:31:17
  you'll start to see them if I'm doing my job well, popping up in
• 1:31:20
  more shops across. I've got to say, WWXC, I'm
• 1:31:24
  gonna, I might even buy a bottle and put it into my bars that I
• 1:31:27
  go to regular and say I want this and my special martinis.
• 1:31:29
  Yeah, it's that. Taste and for people who for the
• 1:31:32
  bars that are taking part in this competition, right, If
• 1:31:35
  someone's sitting at home, listen, that's going right.
• 1:31:37
  I want to try and find one of these bars so I can try one of
• 1:31:40
  the highball. How do we find out where the
• 1:31:42
  bars are in the highball competition are?
• 1:31:44
  If he follows on our social, we're going to do what we call a
• 1:31:46
  bit of a highball safari, so we'll post like a little map of
• 1:31:49
  who's taking part across Glasgow, Edinburgh and then you
• 1:31:52
  can go in and enjoy your. Fruity bubbly because we've not
• 1:31:55
  went far, but if we do end up doing like a wee pod in Glasgow
• 1:31:58
  or something, we could. I could easily see the wish you
• 1:32:00
  saw this podcast doing a wee wish you saw this pub crawl.
• 1:32:03
  Oh, what's? Eyeball Safari.
• 1:32:05
  When it comes out to when it comes out to judging experience,
• 1:32:09
  you know, we'd be glad to be hired by Woven to judge
• 1:32:12
  experience. I'm sorry, but we.
• 1:32:15
  Don't have a bag? We have the.
• 1:32:18
  Jesus are 10 bars they've agreed to. 10 bars and a podcast.
• 1:32:23
  There's got to be a way there. Be fixed.
• 1:32:25
  The problem is we're such a bad audience.
• 1:32:28
  It'd be totally fixed and these bars would go bust and we'd.
• 1:32:30
  Peter and Kwan, he'll he'll get. Is there any whiskey experiences
• 1:32:35
  in Japan that the person who's gonna get sent to Japan's gonna
• 1:32:37
  enjoy? You know what a goal, mate?
• 1:32:39
  This is this week. Done.
• 1:32:43
  Yeah, maybe a trans twice. In the last two months.
• 1:32:45
  I know, right? Anyway, we have to wrap this up.
• 1:32:48
  Thank you. Everyone for listening, thanks
• 1:32:50
  for, thanks for he's up for coming along.
• 1:32:51
  Lovely to see you again. Thank you and thanks very much
• 1:32:53
  for that. Please cheers.