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Malt Masters at Glengoyne: Blending whisky with Jake Adcook · Whisky Stories Podcast

• 0:00
  Right, what's this room called? This is the blending room is
• 0:03
  that it's got a thing on the door are.
• 0:05
  Your ears painted on. Right, all right, right.
• 0:11
  I guess. You know what today, Right, I
• 0:14
  guess. Let's go clap us in two seconds.
• 0:19
  Hold on, right. Welcome to the Whiskey Stories
• 0:24
  podcast. Gordon Das is here to confirm.
• 0:28
  But he did say out of the three of us to blend it, that's the
• 0:31
  best Glenn going out, going to bottle that.
• 0:37
  Gordon did tell me. I think you heard them.
• 0:41
  It was in the car. It was actually when we were in
• 0:42
  the car, yeah. In the full scale.
• 0:44
  He's got to say that part. Of the Coleraine.
• 0:46
  I believe I've got I've got to buy whatever.
• 0:49
  Reproduced. At least 120.
• 0:53
  Welcome along with the Whiskey Stories podcast in the blending
• 0:56
  room, hackling, going distillery.
• 0:58
  Look at this. It's been a long day.
• 1:04
  This is our, well, we're on our, we're on an Ian MacLeod
• 1:08
  distiller bonanza really. We've been up this morning at
• 1:13
  8:36 on the train from Haymarket through to Rosebank Distillery
• 1:17
  where we were picked up by Jake who he's a taxi driver, he's a
• 1:24
  taxi driver and the blender which is just fantastic.
• 1:27
  What a skill he seems to have. Rosebank round Rosebank.
• 1:31
  Gordon Dundas episode as well. We had our lunch treated to
• 1:35
  lobster for our lunch at Rosebank.
• 1:37
  The story we've had Rosebank 33, we've had Glenn going 18, we've
• 1:41
  had Tam do 10 from the Handful Port and then we hop footed it
• 1:47
  across the short trip into Glen Going Distillery.
• 1:51
  We've just been taken around a lovely sunny day here and now
• 1:54
  we're in the managers who's we are the old managers house,
• 1:59
  which isn't a managers house anymore.
• 2:01
  But one of the things that you can do here is this is the malt
• 2:05
  master experience, Jake. So the Mont Master, you go
• 2:08
  around, you get your normal tour and you come over here and we're
• 2:11
  going to do a little blending session.
• 2:12
  Yeah, because in front of us for people you have to, this is one
• 2:15
  for watching as well on the YouTube channel.
• 2:16
  But we have little sort of we via veil vials, vials of whiskey
• 2:24
  in front of us, Cast Strength whiskey, we've got 5 little
• 2:27
  glasses in front of us. We've got a lot of paper too,
• 2:30
  which has got the information on what we're doing.
• 2:32
  And I believe so we're going to be trying some of this.
• 2:35
  We're going to be talking about what you do day-to-day.
• 2:37
  We're going to be doing a blending session effectively.
• 2:40
  And then I think, do we get to take some of this home with us?
• 2:43
  Yeah, so you're going to make your own little Tundra Mellon
• 2:45
  and bottle it up, label it up and put all the ingredients,
• 2:48
  take it home with you. So, Ross, you're going to have
• 2:50
  one for both time. I appreciate that.
• 2:53
  Yeah. So I've done this with time.
• 2:54
  Do it. So this is really quite special.
• 2:56
  That's this is for me one of the best things you can do at a
• 2:59
  distillery or a brand home. The fact that we have one of 1/3
• 3:04
  of the blending team for e-mail. Cloud to sell the assistant
• 3:06
  blender Jake Adcock, friend of the.
• 3:07
  Most of the vote, Yeah, you met someone.
• 3:10
  Obviously, I think what an opportunity actually, if you
• 3:13
  take it through, you know, treat us like we know nothing, we do
• 3:15
  know nothing, but you know, take us through how this would
• 3:18
  normally run and well, I think we're all going to end up with
• 3:22
  different products, which makes it really, really fun.
• 3:25
  And, and Ross did say he's going to put this on the CV as well.
• 3:28
  Yeah, second blending sessions. So I mean, I'm looking back,
• 3:32
  28th of August 2024 was when you came on the podcast for the very
• 3:36
  first time. So almost a year.
• 3:38
  It's quite scary that in fact, do you know something?
• 3:41
  There's a chance that this might come out on the year.
• 3:44
  Really spooky. It was Angus's mum's birthday
• 3:47
  that day as well. It was Yeah, 28.
• 3:48
  August. Yeah, because you missed out on
• 3:50
  the Rosebank and now, Yeah, full circle.
• 3:52
  Exactly. You'll take them and then you've
• 3:55
  what, 3 drams? We've already talked talked
• 3:57
  about them today, so I'm not going to ask you to remember
• 3:59
  them, but Glenn Fartless 15, Ian MacLeod Blending Room 01,
• 4:03
  Heritwat Release and Glenn Goine White Oak were your 3 drams you
• 4:06
  pick. But before we jump straight into
• 4:09
  this, just for people who maybe haven't watched or listened to
• 4:12
  that podcast episode, which I suggest they do, give us a brief
• 4:16
  talk through of you and how you got into whiskey and what how
• 4:20
  you do what you do. OK, I'll keep this very brief.
• 4:26
  Started off absolutely no interest in whiskey.
• 4:28
  It's work in hospitality, doing engineering as the sort of
• 4:31
  classic thing that always goes for you guys.
• 4:34
  Start living on the Royal Mail of a whiskey shop and started
• 4:37
  getting really infatuated by all the stories and stuff.
• 4:40
  Started watching the Whiskey Tribe guys on YouTube.
• 4:42
  So I was like, fuck it, you know what, let's go down, buy a
• 4:44
  bottle. They let me try a Farclist 15.
• 4:47
  I didn't know what was going for at the time, but screw it, let's
• 4:50
  go for that. Lots of after lots of smelling
• 4:54
  it and sort of getting into the flavour profiles and stuff, I
• 4:56
  was like, Oh yeah, actually I'm quite enjoying this.
• 4:57
  So couldn't stand the flavour. Granted, I don't think it was
• 4:59
  the flavour, it was actually the alcohol.
• 5:01
  Yeah, I just couldn't take that. And then, yeah, as time went on,
• 5:04
  did my degree brewing and distilling initially for beer,
• 5:08
  pivoted into whiskey. That's the sort of history jobs
• 5:11
  lined up perfectly. Worked at the Whiskey
• 5:13
  experience, did a stunt at Glen Turret and and getting a
• 5:17
  blinding job in it. It's the best.
• 5:18
  Yeah, because did you not stay with Alex Thompson?
• 5:20
  I did, I said in his house, in his house with his little little
• 5:23
  kitten at the time. Wow, there you go.
• 5:25
  That's not addicting for anything, but literally it's
• 5:29
  kind. Of yeah, I wasn't there your
• 5:31
  first your first podcast episode, but I just remembered
• 5:35
  you described, you know, you know, bring in distilling.
• 5:39
  You made a whiskey for your PhD? Yeah, which is?
• 5:43
  Increasing. I know we just.
• 5:45
  What was this kitten called? I don't actually remember.
• 5:49
  Yeah, tell them blue, right? Yeah.
• 5:51
  Blue, but I can see part of your PhD.
• 5:54
  Not PhD. Not PhD.
• 5:56
  Not talking about masters, Yeah. Yeah, and you made you.
• 6:00
  You blended a whiskey. Yeah.
• 6:01
  So that was basically four of us researched different topics of
• 6:05
  different things to do with the finishing.
• 6:08
  So someone did timing cask, someone did multigrain ratios, I
• 6:11
  did char level of the cask and someone did timing cask.
• 6:14
  So put them all together like the sort of highlights of each
• 6:17
  of our topics made that into natural products really still
• 6:20
  did. You get the char the cask
• 6:22
  yourself. When I did the experimentation,
• 6:24
  yes, and it was very uncontrolled.
• 6:26
  I won't lie, my results probably aren't the best.
• 6:28
  I was going. To say, were you a blowtorch?
• 6:31
  Yeah, pretty much. It was a heat gun actually.
• 6:33
  But yeah, in a fume cupboard had a block on like a triclamp, and
• 6:38
  I just stood there with a heat gun, low char and I stood for 10
• 6:41
  seconds. Medium char stood for 20
• 6:44
  seconds, right? So it was as controlled as that,
• 6:46
  believe it or not. Wow.
• 6:47
  And so. And I got a master's degree I.
• 6:49
  Said it and and the job I was job.
• 6:53
  Yeah. It's like those videos, the kind
• 6:55
  of videos you get when you're scrolling and it's like half a
• 6:57
  second, one second, 5 seconds of like pieces of food with a
• 7:00
  blowtorch, but with you. Yeah, because when I did
• 7:04
  engineering, I took we basically got stave from space side.
• 7:07
  So I just took that over to the the engineering guys and got
• 7:09
  them to shave all the chart that was on and off and then chop it
• 7:11
  into these blocks and. And just for a context for
• 7:14
  people that are watching, listening, you're a blender for
• 7:18
  Emacloud Distillers, but that's blending the single malt
• 7:22
  portfolio as well as a wider blended portfolio etcetera,
• 7:27
  etcetera. So people don't understand, of
• 7:29
  course, the fundamentals are core range products.
• 7:32
  You're trying to blend this year's 12 year old, this year's
• 7:35
  18. I wish it was.
• 7:36
  Yearly based, but no, we're, you know, at the height of our top
• 7:40
  UPS, you're probably doing anything from just before I
• 7:43
  joined. They're probably hitting them
• 7:44
  maybe once every two weeks to a month.
• 7:46
  They were doing a fresh top up, right?
• 7:48
  Yeah. Wow, so much.
• 7:49
  And obviously things such slow down, but we're still looking at
• 7:52
  a core range top up probably every three months.
• 7:54
  Really. And The thing is as well, sorry,
• 7:55
  so you like we're in this environment here.
• 7:59
  We're in a blending room now. This would have maybe been the
• 8:02
  kitchen or something for the distillery manager.
• 8:05
  We've been in a blending room at Glen Murray Distillery as well.
• 8:08
  Yeah. One of the things you know
• 8:09
  behind us, we've got some very nice cast samples and things
• 8:12
  like that, but I'm assuming you, this isn't your place of work.
• 8:15
  You're not driving, you're not commuting to Glen, going every
• 8:17
  day and coming into this lovely environment because this is.
• 8:20
  We're going to the much more scenic Brocksmith.
• 8:21
  Yeah, and this is set, but this is set up because this is an
• 8:24
  experience that people pay for. And of course, you know, so
• 8:26
  you've got the nice surroundings, nice environment,
• 8:28
  but would you do any work in the distillery or is it mainly this
• 8:32
  kind of work? But in, in in your office, in
• 8:35
  Broxburn. Yeah, it's, it's exactly that.
• 8:37
  It's mainly this work, but we'll do it in Broxburn.
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  And also this is very nice, very pretty.
• 8:41
  If you came into where we do it, it's an absolute bombs.
• 8:44
  Yeah, like you, you sometimes, I don't know how we know where
• 8:48
  everything is. Yeah, you would look at a table
• 8:50
  twice the size of this and there is just bottles everywhere, but
• 8:53
  we know exactly what. Everything is and again, you
• 8:55
  know, to try and really dumb down your job for people that
• 8:59
  won't understand, you're not tasting every single whiskey.
• 9:02
  A lot of this is nosing, isn't it?
• 9:04
  It's all sensory analysis. So you're basically have a
• 9:06
  talent in terms of your palate and your nose and have to kind
• 9:10
  of you're in charge of a massive portfolio and a lot of value in
• 9:14
  terms of the liquid as well. So there's a lot of nosing,
• 9:16
  nosing at low strength, etcetera.
• 9:18
  How did you start to realize you had ability for that?
• 9:21
  But because that must have been hard to be like, I'll be able,
• 9:24
  you know, I'll join the blending team.
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  And what are the biggest challenges that we might find
• 9:29
  today with that experience? So what I'd say is the way that
• 9:33
  you would probably nose whiskey here and enjoy an experience
• 9:37
  like this is very different than the way we would do it
• 9:39
  professionally. You know, we're judging things,
• 9:43
  you know, really based on comparative points.
• 9:47
  And for an like we know the spectrum of what's the absolute
• 9:50
  lowest you can get and what's the absolute best you can get
• 9:52
  generally and sort of placing things in between that like you
• 9:56
  comment on, we also do things at 20% ABV.
• 9:59
  That's generally where we put everything at.
• 10:01
  Yeah. So it could kind.
• 10:01
  Of strength in half of the legal minimum.
• 10:03
  Strength and it just really helps with sensory so it's
• 10:08
  essentially like if you have all that flavour condensed into like
• 10:11
  this much space opening up that ABV just.
• 10:14
  People that are less, same for you maybe like.
• 10:16
  Yeah, maybe that's a major element really this much space,
• 10:20
  but if you. Yeah, something like that.
• 10:23
  But when you look down to 20%, you're opening that up.
• 10:26
  So you're just really allowing your nose to be, Yeah, just way
• 10:28
  more. Yeah, when you're doing that
• 10:29
  professionally, when you're taking whiskey down to like 20%,
• 10:33
  this might be a bit of a silly question, but it doesn't matter
• 10:35
  what kind of water you're adding to take it down to that.
• 10:37
  Level or if you're being absolute prim and proper, you
• 10:40
  would use demon. Now obviously, we're right next.
• 10:42
  To mineralise water that's. Right, right.
• 10:44
  Sorry for people in the know, Demon J.
• 10:47
  And that's what that would do. You use that yourself.
• 10:49
  Then honestly no a scotched app. Water is brilliant.
• 10:51
  Yeah, well, that's it exactly so.
• 10:53
  Right. And actually I would say I've
• 10:55
  tried stuff with demyrenalised and it actually it almost goes
• 10:58
  off OK like I can you can smell after say like a day demon
• 11:03
  smells weird. And when you have whiskey down
• 11:06
  at 20%, why is that better? Is it highlighting the
• 11:09
  imperfections rather than the? Quality.
• 11:11
  So no, it's purely for your sensory capability.
• 11:13
  So there's been a bunch of research on it.
• 11:16
  As much as everyone likes to chat about loving Castrank
• 11:19
  whiskies and thinking they can smell more there, it's your nose
• 11:23
  is better. Lord, you know the human body
• 11:25
  isn't made to be detecting really high alcohol.
• 11:28
  Now the pleasure of the experience, completely different
• 11:31
  story. Yes because drinking whiskey 20%
• 11:34
  isn't actually that great. It's really finishing watery as
• 11:36
  no mouthfeel and stuff. But for your sensory and to
• 11:41
  really dive into it, 20% I would always argue as as a king.
• 11:45
  And you have to be quite protective over your senses
• 11:49
  because the more cast strength whiskey that you expose yourself
• 11:52
  to is a danger that you'll end up losing sensation or flavour.
• 11:57
  Yeah, over time. So that's a big reason as well
• 12:00
  why you don't do everything at high strength because you like,
• 12:02
  you know, on a big day I could look at maybe 150 casks, yeah,
• 12:05
  individually and if you were doing that alt cast strength.
• 12:07
  You avoid really hot soup. Burns the tongue, yeah.
• 12:12
  If you are so yeah, spicy food, as you say, it's mostly nosing.
• 12:15
  Well, so actually. When do you make the decision?
• 12:17
  OK, now we need to taste. These so we're one of the few
• 12:21
  like most of your companies will probably just do Noling, but we
• 12:24
  do we taste a lot of stuff as well.
• 12:27
  Obviously we spit it out, but we do a lot of tasting purely
• 12:31
  because I think there's a few things that your pilot is way
• 12:34
  more sensitive to than actually knows.
• 12:36
  And that makes no sense, right? Because you smell everything,
• 12:39
  even you taste it still smelling.
• 12:41
  But things like really, really low levels of peat are actually,
• 12:44
  for me, way more detectable if I taste it.
• 12:46
  Because when I spit it out, you get an after taste of ash even
• 12:48
  when it's at a really low level that I might not.
• 12:50
  Detective but we've noticed it before with even like no one
• 12:54
  pitted distilleries like Tor of egg for example this shirt on
• 12:57
  you always didn't smell the smoke and some of their whiskeys
• 13:00
  because it takes such an early cut point it.
• 13:02
  Was only when you tasted it, Did you really?
• 13:03
  So I totally. Get that?
• 13:04
  Yeah. And then just for a practical
• 13:07
  example for people that will have tried this, because we talk
• 13:09
  about Glenn White Oaks so much, that was your.
• 13:11
  Project, right. Well, yeah, I'm not going to
• 13:14
  take any problem. Everything we do, we do as a
• 13:16
  team. So there's three of us.
• 13:18
  There's me, Emma, who's the blender, and John, who's our
• 13:20
  master blender. And so was that the case of you
• 13:22
  came across a little and you were like?
• 13:24
  So it was it was a product that was sort of in the works anyway.
• 13:27
  It was just the the value that we put together then was the
• 13:30
  thing that sort of pushed over the line and got it to find a
• 13:32
  product and that was what do. You have a particular product
• 13:35
  you, you know, if you're going to work and it's like, right,
• 13:37
  we're doing this today. You're buzzing about.
• 13:39
  Is there a favorite? All the time I love.
• 13:41
  Taking the Whiskey Stories podcast.
• 13:44
  I love working on going 112. For me, that's really, really
• 13:46
  it's. My favorite thing to work quite
• 13:47
  diverse in terms of the samples that you're.
• 13:50
  Where, you know, we get to look at of, you know, all the
• 13:52
  standards, sort of task profiles that we get throw in there.
• 13:55
  So your refills, your bourbons or sherries that, you know, the
• 13:57
  sort of three pillars of what we're going to build off of.
• 14:00
  And you get a nice bit of wiggle room.
• 14:03
  And we'll talk about it more when we get into the sherries.
• 14:05
  But bourbon sort of, it's its own beast, right?
• 14:10
  Nine times out of 10, bourbons are absolutely fine.
• 14:11
  Yeah, they'll have a bit of variance, but bourbon cast
• 14:13
  generally is bourbon cast. They're really easy and nice to
• 14:16
  work with for that reason. Refill can be all over the place
• 14:18
  because you don't know where that casks come from a lot of
• 14:20
  the time. And Sherry is a very different
• 14:23
  beast as well because the inconsistencies of casks.
• 14:26
  And it was really fun about the 12 year old is essentially
• 14:30
  finding each part of what makes up those percentages and then
• 14:34
  pulling that together. So the Sherry part, I'm like,
• 14:36
  maybe this today, the European oak really isn't acting like
• 14:39
  like it should do. So I'll need to be pulling in
• 14:41
  more European to make up for the lack of it.
• 14:43
  Wow. And that's why it's never as
• 14:45
  easy as just saying percentages. It's always about blending for
• 14:47
  flavour. So, you know, if the casks
• 14:50
  aren't performing, maybe some of the European oaks are really,
• 14:53
  really powerful. So I need less of them, need
• 14:54
  more than American oak instead to find that.
• 14:56
  Because it's amazing that you can make a consistent product, a
• 15:00
  core range products, Yeah, through CAS samples.
• 15:03
  Because every single time we go to a distillery or we have
• 15:06
  somebody get it on the podcast and they're bringing in whiskey,
• 15:08
  you try a CAS sample, sister casks.
• 15:11
  Yeah, they can be so different. But it's so easy to think as
• 15:13
  well, like what Jake's just said.
• 15:14
  It's so easy just to think like you know, right or doing like
• 15:18
  going 12 today felt through the book go right I need. 70%.
• 15:23
  Of X and then you without you you'll go well we know it's our
• 15:27
  would the spirit that we've put in 12 years ago.
• 15:30
  So it should all be fine, but not all together or even I mean,
• 15:33
  do you it was like what Craig Johnson said, I guess as well
• 15:37
  when he was working at McAllen was talking about like it isn't
• 15:41
  a case of pick right? Pick five out of that stout and
• 15:45
  five out of that stout, 5 out of that stout and we'll approximate
• 15:48
  it. If those five are all fine, the
• 15:50
  rest, the other 20 should be OK. Is that something that goes on
• 15:53
  as well? Where basically it's like,
• 15:55
  right. There's there's 50 casts.
• 15:56
  I mean, what would what would how many casks would you be
• 15:59
  looking at out of everything that gets blended and batted
• 16:03
  together for Glen going 12? So again, we're quite lucky.
• 16:06
  We're the size that for Glen going 12, we still look at every
• 16:08
  single cast that goes into. But how many do you roughly?
• 16:10
  So can you say or do you know? I mean for a top up, you know, I
• 16:13
  mean, what was it? So Ian for teeth, he was saying
• 16:16
  for Glencad and they were looking at what maybe like 40
• 16:21
  cast. 40 cast right? Yeah, 50 something.
• 16:22
  Like that for Glen going 12, we're looking at maybe like 100
• 16:25
  and 20 to 150 depending. On the barrel, so but but of
• 16:29
  those 120 cast, they'll be some of them will be American oak,
• 16:32
  some of the European oak. And so as in we'll will bring in
• 16:35
  on our general ratio and then we'll always overshoot just in
• 16:39
  case. Yeah, for poor.
• 16:40
  Have you ever come across something, say you were doing
• 16:42
  Clingoin 18, which is just for it to come back and you've got,
• 16:47
  OK, let's test these are OK because these are kind of put
• 16:49
  aside for this batting and you come across a cast, you go
• 16:52
  actually that's exceptional. Yeah, let's pull that from the
• 16:56
  lineup. Absolutely and.
• 16:57
  That must be short. We did that, yeah.
• 16:59
  And it's great. That's the bit I really like
• 17:01
  about single cask finding, the bit I hate about single cask
• 17:04
  findings when you get markets that are like we want single
• 17:07
  cask and then instead of coming across it naturally, we then
• 17:10
  have to go. Search to find a single.
• 17:12
  Cast. That's hard and.
• 17:13
  So is that a market saying I want a single cast but I want it
• 17:16
  to be super dark and blah blah? And so then for you, it's less
• 17:19
  about what you would be proud to put as a single.
• 17:22
  Cask put you in a bit more before situation.
• 17:24
  Obviously we never release anything that we're not happy of
• 17:26
  course, but it just it makes it's much nicer to come across a
• 17:30
  single cask naturally through batting process has been
• 17:33
  actually this exceptional rather than having to be like, OK, I
• 17:37
  know I need a single cask now let's go hunting through this
• 17:40
  parcel of this parcel. I think that's such an
• 17:41
  interesting thing. There's one for you, Jake, right
• 17:43
  before we well, actually, I tell you what.
• 17:46
  Before we get. Started Before we get started,
• 17:47
  I'm going to ask you a question. You don't have to answer
• 17:49
  immediately, right? But you can think about this
• 17:51
  throughout the recording and then come back with an answer.
• 17:53
  If you were to blend Glenn going or Ian McLeod, distillers
• 17:59
  bottling for the three of us, the Whiskey Stories podcast,
• 18:03
  right? And you've got to take some,
• 18:05
  you've got to pick casks, spirit profile, everything like that
• 18:10
  that you could then say, I'm going to take some of that.
• 18:12
  That's your Angus, some of that, that's your Ross, and then some
• 18:14
  of that. But you don't have to add some
• 18:20
  now. OK, Yeah, yeah, sure.
• 18:21
  They. 'D they'd tell us what you would
• 18:23
  be looking for. OK, think about it.
• 18:24
  There's what we think, right? Let's get stuck in here because
• 18:26
  I've got, I've got a truth and I want to try and I want to see
• 18:29
  what we've got. From SO5 samples, and we'll talk
• 18:31
  you through this here. So 5 samples and this sort of
• 18:34
  covers the Glen going core basis that we're talking about.
• 18:37
  Cool. So we've got a refill cask
• 18:39
  American oak bourbon, obviously American oak Sherry and then two
• 18:43
  European oak sherrys. Now this is actually a good
• 18:46
  point where you're talking about.
• 18:47
  You can see on this sheet here. These two European oak cherries
• 18:50
  are sister casks, so one is 1699 and 196 and 90, but you can
• 18:54
  already tell the colour differences by looking at them.
• 18:56
  And even like their flavour, their nose, you know, for
• 18:59
  flavour profiles again, because on this V sheet we do have the
• 19:01
  different ones. You're right, the colours
• 19:02
  matter, but the colour isn't, so no.
• 19:05
  This is what you're trying to deal with.
• 19:06
  And actually this is another point when you speak about when
• 19:08
  with what we do with them because Glengoing is also
• 19:13
  natural color product, not only we're making the flavor
• 19:15
  consistent, we have to. Make the color.
• 19:17
  So we're also a part. What we do is we measure the
• 19:20
  color of every single cask, and not only we blending for flavor,
• 19:23
  we also need to make sure that color doesn't.
• 19:25
  Deviate. And this is a challenge because
• 19:27
  of course glengoing don't add any color.
• 19:29
  Agents so that's that's actually why caramel is a fucking God
• 19:33
  sense sometimes because it means you can blend for flavor and
• 19:35
  then just caramel it to. Yeah, yeah.
• 19:37
  And the color takes care of itself.
• 19:39
  Unless you're willing to have your brands poor range products
• 19:43
  go from really high colour to really low colour depending on
• 19:45
  what casts you're playing with, that's also an added yeah, you
• 19:49
  have to put in that. So because it's a tough, you're
• 19:51
  not only chasing a flavour profile, an age statement as
• 19:55
  well. So it's all about, of course,
• 19:57
  one thing we'll say is it's not necessarily the the, the number
• 20:02
  on the bottle is the youngest. Yeah, whiskey in there.
• 20:06
  If we need to overage something for flavour reasons, we have.
• 20:09
  Yes, you'll be able to say so. There could be a situation where
• 20:12
  maybe for colour, there's a really, really nice, you know,
• 20:16
  cask that's got European oak, but it's for your 12 year old.
• 20:20
  Maybe it's like sitting at the 17 years, eight years age.
• 20:22
  But you can say, I know that by adding this and it's not going
• 20:26
  to have a negative impact on the flavour.
• 20:28
  It's not going to deviate the flavour any further.
• 20:30
  But it's all what it could do is could be enough just to get us
• 20:33
  to that colour. Exactly, Yeah.
• 20:34
  It's worth saying, you know these samples are in front of us
• 20:37
  here. 2000 and four, 2005 and 320 elevens.
• 20:41
  It's really well aged off as well for an experience like this
• 20:45
  is. Really well aged.
• 20:47
  Yeah, that's really. Exciting.
• 20:50
  So should we pour the rewards? Yeah.
• 20:51
  So yeah, basically you have the wee vials now.
• 20:53
  These are for used to pour in your wee glasses and to start to
• 20:56
  sort of identify the spirits. They've got them all numbered.
• 20:58
  So you won't be watering hours. So I've already pre watered my
• 21:02
  knowledge. OK, yeah.
• 21:04
  Because like I say, for me, looking at #20 really opens up
• 21:09
  what I can do. And actually you start to get
• 21:12
  used to drinking it at that strength.
• 21:14
  Actually, I remember before I started doing in this job, when
• 21:18
  I was at the whiskey experience, I was at that point where I was
• 21:20
  cast strength everything. I was like 4% watery.
• 21:22
  Now I get to points where I'm like 40% is pretty bang on for
• 21:25
  me, if I'm honest with you. I like it at that strength
• 21:28
  because my day in day out I'm doing everything at 20 sure.
• 21:31
  So actually really hot things for me to feel like cast drink
• 21:34
  things for me feel locked up and feels dense and too much and I.
• 21:38
  Need. A fair whack of what?
• 21:39
  Have you ever seen me taste since I was at the one with
• 21:41
  Balmoral recently? Yeah.
• 21:43
  You know, they give you a little papets with water.
• 21:45
  I'm just giving me the fucking drug.
• 21:46
  Yeah, because I. I saw, I saw.
• 21:48
  That yeah, I have seen you, yeah.
• 21:50
  Yeah, I think. Liberal with the water, yeah.
• 21:52
  I know where I'll. Probably, I think genuinely for
• 21:54
  me about 30% as a comfortable drinking strength for me.
• 21:58
  And I because I'm probably quite bad now that I can, you know,
• 22:02
  there's maybe a point where cast drink whiskey.
• 22:05
  I'd have been like, oh, can't really handle that.
• 22:07
  Or, you know, again, just like you at the beginning of your,
• 22:09
  you know, drinking about whiskey, it's the alcohol.
• 22:12
  Now that I can drink cast strength whiskey comfortably,
• 22:15
  I'm quite bad, not for not adding more to what I probably
• 22:19
  should. And equally, we've had that
• 22:21
  thing as well where Graham, we've been at tastings, we maybe
• 22:24
  had a couple of Cast strength whiskey and then we get to a 40%
• 22:27
  whiskey and it's like drinking juice.
• 22:28
  Yeah, yeah, yeah. But it's just it's completely
• 22:31
  about what your palates used to. So it's just.
• 22:32
  What you do the most? And just to kind of analyze it,
• 22:34
  you said a little bit closer, you like drinking it at 30 or
• 22:37
  40%, Yeah. Do you still find there's a
• 22:39
  significant difference if you've taken a whiskey at 46% non shell
• 22:44
  filtered and above down to that strength because your portfolio
• 22:47
  has some non shell filter products that are really strict
• 22:50
  about it and then you have some products that are shell
• 22:52
  filtered? Yeah.
• 22:53
  And so from a blender's point of view, I know that you have
• 22:56
  products that are gel filtered, but for your personal drinking
• 22:59
  preference, do you think it matters if you take it down with
• 23:02
  water here or if it's done for you?
• 23:04
  For me, no, probably not. Most people will never notice.
• 23:09
  That no, I don't really mind, but it's like I say because I'm
• 23:12
  bringing it down anyway. Yeah, the way I drink it is very
• 23:16
  different and there's no right or wrong way of everyone's
• 23:18
  course and everyone's way is different.
• 23:20
  But I hate the elitism that people get around like I will
• 23:23
  only drink high strength business and I'm like that's
• 23:25
  actually a big reason why I bring it down to 20 is because
• 23:27
  then it puts everything on an even playing field and judging
• 23:30
  everything on the same pattern. But if you're comparing a cast
• 23:32
  strength twisted to according to.
• 23:33
  What they're saying? Yeah, you can claim everything
• 23:35
  on it with cast strength, but you're not judging on the same.
• 23:37
  It's not. It's not like a playing field.
• 23:39
  Yeah, because I would say that I add more water to whiskey than
• 23:42
  almost anybody I drink with, but I don't add as much more as you
• 23:47
  were saying that you had. So that's really interesting.
• 23:49
  But I do think, but I do think that I mess out on a textual
• 23:53
  difference of getting to experience a whiskey at its
• 23:57
  natural strength and then taking it down.
• 23:59
  So when I get a better flavour but I'm I'm almost submitting
• 24:03
  and giving up the texture by adding that.
• 24:04
  For me the the actual battle is, I think, ideal world.
• 24:07
  Everything is presented at cask right?
• 24:09
  And then the consumer can decide what they want to do.
• 24:11
  Yeah. But the reality is that's the
• 24:13
  issue run into it is the cost you would implement because of
• 24:16
  that. Yeah.
• 24:17
  And then people who necessarily don't enjoy cast strength and
• 24:21
  aren't the Super educate consumer, they drink it at that.
• 24:23
  They don't like it. 100% and would never drink whiskey.
• 24:25
  Yeah right. So.
• 24:27
  Record our record our veils into our glasses, what we're doing
• 24:29
  next truck the moment a wee thing like that have a.
• 24:32
  Little. Nose of them all.
• 24:35
  So yeah, I would say go through them, see what you feel.
• 24:37
  So refill huggy, I'll say this is a an old.
• 24:41
  So how you got a 22 year old or a 21 year old hog?
• 24:45
  21 year old refill hog said 55.9.
• 24:48
  Percent, yeah, right away from those of that, I'd say that's a
• 24:49
  very strong like so obviously what we're dealing with here is
• 24:52
  essentially in theory like 5 single cask like levels, you
• 24:55
  know so we're not dealing with a variance you'd maybe find yeah,
• 24:58
  could I just so could you? Just smell the strength straight
• 25:00
  away. Yeah.
• 25:01
  Well, not for me, but yeah. Yeah.
• 25:03
  And I take it the beauty of this is we, you know, we can decide
• 25:06
  to put as much or as little of each one in as possible, right?
• 25:09
  Or or none at all maybe. Yeah.
• 25:11
  I mean, if you don't do exactly, I'll kind of talk you through
• 25:14
  what we do. The first time I can do
• 25:15
  experience read 4 and there was one of the four I didn't add at
• 25:18
  all. Yeah, yeah.
• 25:19
  And so can we have a wee smell of your 20% one, then see if we
• 25:22
  notice. The difference, I'd say 20% very
• 25:25
  roughly deleted it. But that's for me, that's the
• 25:27
  strength that I would smell it kind of going around.
• 25:30
  Because you can see the difference straight away.
• 25:33
  Oh, you're really? So.
• 25:35
  For me, that's a very strong, that's a very strong refill cast
• 25:39
  this. Isn't good podcast audio, but
• 25:42
  you can really, if you do them side by side, you can really,
• 25:45
  what you'd notice more than the first one is the alcohol.
• 25:48
  You get the alcohol in #1 don't you?
• 25:50
  Yeah. That's really interesting.
• 25:52
  Really, really, really strong. Good quality refill there,
• 25:57
  actually quite bourbon. Yeah, I would say so, I feel.
• 26:02
  Like I, I feel like I get. Hit you're probably a really
• 26:04
  good refill. Bourbon hogs head there.
• 26:06
  So you're probably not looking at a third, fourth fill.
• 26:08
  That's probably a solid, you know, second fill.
• 26:11
  Yeah, you really get, you really get gentle, much more gentle
• 26:14
  notes on that. But it yeah, you just don't get
• 26:17
  the alcohol. There, but I also find you can.
• 26:19
  Not yet, no. You can explore age a lot
• 26:21
  better, lower strength as. Well, that's 21 year old cash
• 26:24
  sample clean going to start. Cheers.
• 26:26
  And generally this is really interesting.
• 26:28
  So what? Do we?
• 26:28
  Do we? We're not.
• 26:30
  We just how we enjoy this. Yeah, well, just so you're just
• 26:33
  doing this. Taste them all, see what you
• 26:34
  think of them, and then we'll sort of plan what you'll do for
• 26:37
  you. So on the nose here.
• 26:38
  Sweet lemon, pineapple, ripe cantaloupe, melon, banana skin,
• 26:43
  hint of sultana. Getting any of that?
• 26:47
  You're getting the kind of lemon?
• 26:48
  Yeah, definitely citrus on the nose.
• 26:53
  Taste Spice, cinnamon, cinnamon, peppercorns, grapefruit and
• 26:56
  melon zingy. Yeah.
• 26:59
  I mean, it's a very, very strong refill casket I think.
• 27:02
  The best way to add a wee bit of water here?
• 27:06
  Actually a bit of an interesting topic, maybe slightly nerdy of
• 27:09
  me, but it's one I've been thinking about recently, and I
• 27:12
  might bring this up at the Balmoral tasting as well.
• 27:15
  But hogs heads, right? Roofel Hogs heads.
• 27:17
  Now everyone talks about bourbon hogs heads.
• 27:20
  These were stuff that was back in the day.
• 27:22
  They would bring over bourbon casks that were dismantled.
• 27:26
  So in state form they bring them over here and cooperages over
• 27:28
  here would reassemble them. But it was a 5 barrels to 4 hogs
• 27:31
  heads, something like that, right?
• 27:33
  So just better for space reasons.
• 27:35
  But nowadays, over in Scottish cuprages, you don't.
• 27:37
  That doesn't really happen anymore.
• 27:39
  You know, Scottish cuprages are almost purely used for repairs.
• 27:42
  Yeah, they'll do a few casks from scratch, but bourbons are
• 27:44
  almost exclusively shipped over as full casks.
• 27:47
  Yeah, you. Don't really get a lot of
• 27:48
  breaking down and repairing. So it's a question I posed that
• 27:53
  I think you might start to see a bit of the death of the Hogs
• 27:55
  Head because remade bourbons which were these don't really
• 27:59
  exist anymore. Because American standard
• 28:01
  barrels or whatever they're. Called so SPS we've seen.
• 28:03
  Loads of barrels. Yeah, SPS, but they're generally
• 28:06
  come over fully said yes. Right.
• 28:08
  We've had two people in the pod recently, Greg Urquhart talks
• 28:10
  about, I think, and also there was one other person.
• 28:13
  I think that's good. That's a good point.
• 28:14
  Straight with Greg Urquhart, he's an independent bottler and
• 28:16
  a blender. But I think we're seeing
• 28:18
  independent bottlers see when they're finishing stuff.
• 28:20
  People are really comfortable now taking something from
• 28:23
  refill, probably Refill Hoggy and moving it into a into a
• 28:27
  bourbon barrel for that little bit of liveliness.
• 28:29
  But like what Jake's saying though is like it's fact that
• 28:32
  the Coopers aren't OK because the beauty of a hogs head is if
• 28:38
  they're if it's been broken down, you've got a mix of
• 28:42
  barrels. So it's not like I'm assuming
• 28:45
  it's not like a flat pack cask thing.
• 28:47
  Situation is basically where what you're doing is you say
• 28:52
  here's barrel #1 break barrel #1 down.
• 28:55
  No, no, stave #1 all the way through, here's the head and
• 28:58
  what have you. And then when it gets shipped
• 29:00
  over, the Cooper knows when he gets the instructions right,
• 29:03
  there's barrel #1 there's stave number 123 and builds it right
• 29:06
  back together again. It's just a case of the Cooper
• 29:09
  looking at this big. Box of and just take much
• 29:11
  staves, then staves. No, I'm not a keeper.
• 29:13
  I can't say that for absolute fact, but I'm pretty sure that's
• 29:15
  what would happen. Yeah.
• 29:16
  It'd been here. Impossible to, unless they were
• 29:17
  like, exhibiting every individual castle.
• 29:19
  Yeah. But because so really what you
• 29:21
  get when you're making a hog's head is, you know, the wood
• 29:24
  variation is massive because you could say, well, 4 staves have
• 29:28
  come from really a really active American barrel.
• 29:30
  Yeah. And our two staves have come
• 29:32
  from a dead barrel bite. It adds to that.
• 29:35
  So what you're saying now is more people instead of having
• 29:39
  the five American barrel, 4 American barrels, was it 4?
• 29:42
  5 barrels to 4-5 barrels to 4 hogs heads.
• 29:45
  I'm really. Sure.
• 29:45
  Yeah. So, so instead of having the
• 29:47
  five barrels broken down and then rebuilt, yeah, in the four
• 29:49
  hogs heads, it's literally just a case of said just send us the
• 29:52
  barrels. Generally you'll just get
• 29:54
  containers of assembled barrels. They'll get sort of hardened
• 29:56
  when they come over here. But so yeah, I mean, maybe I'm
• 30:00
  I'm wrong, but it was more just a thought because you don't see
• 30:03
  remade barrels anymore really, as are remade hogs heads.
• 30:06
  They it's almost all like bourbon barrels first things now
• 30:10
  because they're so accessible and.
• 30:11
  They're you're just exporting, you're just exporting air.
• 30:15
  Yeah, well, but the. Only other circumstances.
• 30:17
  Are important. You see, it is the new Jim Swan
• 30:20
  Distilleries are doing these. STRS.
• 30:23
  STRS. Yeah.
• 30:24
  So is that shave? What's that shave?
• 30:26
  What? Does that mean so that they were
• 30:28
  built mainly because of basically the wine industry had
• 30:31
  an excess of white of casks, right?
• 30:33
  They were everywhere and they had nothing to do with them.
• 30:35
  So they're trying to find a prison to get rid of them.
• 30:37
  But wine casks, in part of their particular flavour, they have a
• 30:40
  lot of wine in there, as red as pinkish Huey.
• 30:42
  Yeah, but STR ING was a really good way of essentially taking a
• 30:46
  used wine cask, taking away any of the wine influence.
• 30:49
  Yeah. Almost acting like a new cache.
• 30:51
  And a region and giving you that almost virgin oak style to give
• 30:54
  the impression of an older whiskey.
• 30:56
  It wasn't that old. Could you have opinions?
• 30:59
  Bigger pigeons. Yeah.
• 31:01
  And I mean, I'm kind of over the STR hype.
• 31:06
  I know that I under totally understand.
• 31:07
  Just before can we can we just crack through the fire?
• 31:09
  By the by the way, yeah, me that just move on to 2.
• 31:11
  I would move on. To two it's.
• 31:13
  Bloody Delicious 2. 2 is it's a revelation.
• 31:16
  A bit of water. I think 2 is exceptional.
• 31:18
  So 2 Can I smell 2? An old bourbon barrel down.
• 31:22
  O2's very good 2's. Again, very strong.
• 31:26
  Great age, good strong bourbon barrel.
• 31:30
  Now it's actually quite, you know, we don't have loads of
• 31:32
  bourbon around this age, so yeah.
• 31:34
  Well, this is 20 years. Were you surprised to see this
• 31:36
  here? Maybe because nice for us to
• 31:39
  have. So yeah, like the STR, I totally
• 31:43
  understand Jim's Warner so much for all these new distilleries.
• 31:46
  But for me, I'm like, I'm almost over it.
• 31:49
  It's a bit of a shortcut. I personally my opinion of
• 31:52
  STR's, I think they're good from what their intention was with
• 31:56
  Jim Swan to basically repurpose wine casks into almost a fresh
• 31:59
  cask. But they've been branded and
• 32:03
  they've been actually, in my opinion, used to mislead
• 32:04
  consumers because people advertise them as STR red wines.
• 32:08
  So people are looking at them as if they're red wine casks, but
• 32:11
  there's nothing in there that resembles wine.
• 32:12
  Anymore. No, because it's all been
• 32:13
  stripped. Technically, yes, it was a wine
• 32:15
  cask, but you've shaved off any resemblance of wine.
• 32:17
  You're actually treating it like a new oak and.
• 32:19
  For me the best example for Scotch whisky the STR is Kings
• 32:22
  Barns. Kings Barns done such a good job
• 32:24
  with the STR are from the Dream to DRAM to know their first 10
• 32:27
  year old. But now it's 10 years old and
• 32:31
  you're still using STRS in that kind of cast makeup and that
• 32:34
  recipe. That's surprising to me.
• 32:37
  Yes. But I mean they're also really
• 32:40
  cost effective. I mean ultimately businesses,
• 32:43
  you've got to pay for what you pay for, but SDR's were a good
• 32:46
  cost effective way. So because they were basically
• 32:48
  getting casks that the wine industry didn't need, yeah,
• 32:51
  stripping them out and then getting the you're.
• 32:53
  Paying nowhere near as much as a fresh cask, but you were getting
• 32:56
  sort of 80% of the flavour of one.
• 32:57
  Yeah, but for like 50% cost, yeah.
• 33:00
  So I guess we'll kind of skipped ahead because you're showing how
• 33:03
  incredible your knowledge of cast is as well.
• 33:05
  Your job isn't just nosing and sampling cast samples.
• 33:08
  You're doing a lot of wood management.
• 33:10
  Yeah, we, we get to do a bit of everything.
• 33:11
  Not obviously I I do quite a small amount.
• 33:13
  I get to do sort of the the fun side, if I'm honest with you.
• 33:16
  I get to do the bits and bobs of experimental side of things and
• 33:21
  that. But John, he's, you know, he,
• 33:24
  John and Judith, they do a lot of the really heavy lifting
• 33:27
  because, you know, bear mind we've just taken on board, well
• 33:29
  a couple of years when a rosebank but lagging Bay over in
• 33:33
  India, you know, we've got that's a lot with the source.
• 33:37
  Yeah, you know, we meant absolutely just steel and then
• 33:39
  top of that green fillings. We do because we're obviously
• 33:42
  we're a big bulk and we do a lot of blending too.
• 33:44
  So yeah, cask procurement is, yeah, it's a hard beast.
• 33:49
  So yeah, I love the nose on 4. I'm up, I'm up to Europe.
• 33:51
  How are you doing? I'm still on three.
• 33:53
  He's good. Yeah, 333 I'm getting.
• 33:57
  It's one of these four and five. Four and five, right?
• 34:01
  Interestingly, 3/4 at 23, four and five are all first films.
• 34:07
  Yeah, right. So.
• 34:10
  Best of the best. Yeah, but also four and five are
• 34:15
  both Sherry punches that are exactly they're side by side.
• 34:17
  Same parcel, so, but different as you can tell.
• 34:21
  So actually I think 3 here, which is an American oak Sherry
• 34:24
  is a really, really great example of American oak Sherry,
• 34:27
  right? Because actually see if you
• 34:28
  smell it next to the bourbon, right?
• 34:30
  You get all the American oak. Yes, you get that little added
• 34:32
  bit of the Sherry influence in there, but look for similarities
• 34:36
  between the bourbon and that because actually, when we're
• 34:39
  maturing in Sherry casks, contrary to what people think,
• 34:42
  we're not looking for like crazy amounts of Olarosso to come
• 34:46
  through. You're, you know, ultimately
• 34:47
  wood matures whiskey, not mine. Yeah.
• 34:49
  So you're still looking for all those great notes that you get
• 34:52
  from an American oak bourbon gas.
• 34:55
  We're looking for those same notes in the Sherry, but with
• 34:57
  the added value. And I also think the reason #2
• 35:01
  probably stood out to me straight away.
• 35:02
  It's 47.4%. So naturally quite low.
• 35:05
  It's yeah, almost 10%. It's.
• 35:09
  Got really good age on it, that bourbon cask.
• 35:11
  It's a really, really good age. But I'll also say with these,
• 35:16
  all these sherries actually to an extent, and I wonder if so,
• 35:19
  they're all 2011. Yeah.
• 35:22
  I wouldn't be surprised if these were from the same producer.
• 35:26
  Same Sherry producer. And the same Sherry Bodega, if
• 35:29
  I'm honest with. You a good time to get you
• 35:30
  because you've just been to Herath.
• 35:32
  Yeah, I was over in Herath in May.
• 35:38
  Nice. Yeah, May, something like that.
• 35:39
  March, May and. For you that.
• 35:40
  No March I was in India, May I was in it must have.
• 35:43
  Been really useful. Yeah, so that's the second time
• 35:45
  I've been over, but it's it gives us a good time to sort of
• 35:48
  because we have dedicated, do you know how Greg said as well,
• 35:51
  like dedicated seasoning programs?
• 35:53
  Yes, you know, where we we lay casks down from wood sourcing to
• 35:57
  the coop bridge. They make our casks for us.
• 35:59
  We put them into the bodegas and lay them down, season them there
• 36:02
  and then we take them out whenever we want them.
• 36:04
  But I'd say there's a very particular Sherry style between
• 36:06
  these three tasks here and what I would I would describe as a
• 36:11
  big wine Sherry style where it's actually very Sherry dominated
• 36:16
  more than wood. The wood is still in there but
• 36:18
  you get this very intense whiny flavour in these.
• 36:22
  Both are are. From all so I'm I wouldn't be
• 36:25
  surprised if these were all from the same producer.
• 36:27
  They're all from the same because you're.
• 36:28
  Getting the actual Sherry. Wine, because the Sherry wine
• 36:31
  and there's a very distinctive style that I sometimes come
• 36:34
  across in in the portfolio now. From first nosing, what's the
• 36:38
  most to your nose and style here?
• 36:42
  So I'm a big fan of this style. It's not for, sorry, the big
• 36:45
  wine style that I'm talking about here.
• 36:47
  It's not for everyone. Actually the two. 1011 first
• 36:50
  fell American the. German market sort of love this
• 36:53
  style where it's almost turns like a bit brown, saucy, where
• 36:57
  it's like so intense that it's like you get all the spices, but
• 37:01
  almost like a little bit, I'm going to say this, a little bit
• 37:03
  of acidity here when it comes through in that intensity and
• 37:08
  it's a four. 05 I guess, what one do you like?
• 37:11
  I'm trying. I'm trying to think about that I
• 37:13
  need to probably go I've. 4 is a more.
• 37:17
  I think. I think.
• 37:17
  Balanced Yeah, filler version 5. Is it turned up?
• 37:21
  I think 5 my initial reaction was, 5 was my preference.
• 37:25
  It's. A big one, really.
• 37:26
  That's good. 2/2 is my favorite by 5.
• 37:29
  Oh, no, no, no. I've just been four and five.
• 37:30
  OK, sorry. Preferred 5 to 4.
• 37:34
  Two. Yeah, 22 is delicious.
• 37:38
  I'm. I'm kind of with you there.
• 37:39
  I don't know. I don't.
• 37:40
  Want to go back and give one another chance?
• 37:42
  Almost. Yeah, I put a bit of water into
• 37:44
  one. So what do we, what's the,
• 37:47
  what's the next? So now that we've we're now
• 37:51
  going through them all. OK, We've not finished them all,
• 37:54
  no. But you've been able to sample,
• 37:55
  you've been able to see what you like.
• 37:57
  Now you'll sort of get into the blending section where you get
• 37:59
  to make your own drum. Now, how you do this is pretty
• 38:03
  much up to you. I can talk you through the sort
• 38:06
  of general processes we would use, but this is what you're
• 38:10
  going to take away with it. Ultimately, it's up to you.
• 38:11
  What? We're going.
• 38:13
  To drink, I would say the sort of cookie cutter Glen going
• 38:18
  profile and a very sort of safe bet is about about 50% refill to
• 38:27
  about 20%, bourbon to about 30%. That is the sort of general.
• 38:33
  Core range what you would go for?
• 38:35
  You know, and you can apply that to almost any age range and get
• 38:37
  in there, but not obviously we're talking about there when
• 38:39
  you talk all things of the same age, they're for the same
• 38:41
  category. Yeah, So what?
• 38:42
  What was that? I just wanted to write so about
• 38:44
  50. Percent Hogs head The Hogs head
• 38:47
  sample one. Yeah, yeah, a generally 50%
• 38:50
  refill casks, Yeah, 20% bourbon casks and about 30% share casks
• 38:54
  is the sort of what Glen Going is being built off of.
• 38:56
  OK. I just wanted to know that as a
• 38:58
  kind of reference point. Obviously that's As for style,
• 39:02
  that's but that's a general. That's a safe rule of thumb,
• 39:05
  isn't rule of thumb. Yeah, you know, right, That
• 39:07
  works for Glenn going when you're not dominating with the
• 39:10
  Sherry, but you're using it as an accent.
• 39:11
  So for example, if you did, if you made-up a sample, it was 50%
• 39:16
  sample, 120% sample, 210 percent, 310 percent, 410% five
• 39:20
  safe bet. In theory, that would be a safe,
• 39:23
  yeah. For a classical language.
• 39:25
  Well, The thing is, how much would one of these experiences
• 39:28
  cost? I have no idea, I'm not the
• 39:30
  brand guy task as well. I actually didn't.
• 39:33
  Ask earlier. I should have.
• 39:34
  Yeah, we should have. Because The thing is, at the end
• 39:36
  of the day, it's good that you would let somebody know that.
• 39:39
  And I'm pretty sure that you're not going to let someone leave
• 39:41
  going. I'm pretty disappointed with my
• 39:43
  whiskey. If Joe Blogs was to walk in here
• 39:47
  to go, right. I want to do the blending
• 39:49
  experience, but I don't want to take something home that's
• 39:51
  rubbish. Yeah, right.
• 39:52
  Because the danger would be Zai. I'm sure I'll go come, come to
• 39:55
  Scotland, do a tour, get to see Glen, go and speak to a get do a
• 40:00
  blending session and take a little bottle home with me and
• 40:02
  then say what do you think of that?
• 40:03
  And everyone goes that's disgusting.
• 40:05
  At least you want to play a safe bet you could do.
• 40:07
  What you're played with here would be quite hard to make
• 40:09
  something disgusting. Yeah, yeah.
• 40:11
  Good. I don't think the lineup is so
• 40:13
  good here. This is a very premium
• 40:15
  distillery. Offering but this is the
• 40:16
  interesting thing here to be honest with you, that bourbon
• 40:18
  casket is really strong. So it depends.
• 40:20
  Do you want to make something that is actually bourbon LED,
• 40:23
  right? Maybe access like accented with
• 40:26
  a little bit of Sherry in there? So something like for instance,
• 40:28
  the travel retail one that you tried?
• 40:29
  Yeah. So that predominantly bourbon,
• 40:32
  yeah. Sherry in there.
• 40:33
  But then within that you have the debate of what style of
• 40:35
  Sherry do I want? Do I want to stay with the
• 40:37
  American oak theme? So you're not complicating
• 40:39
  European oak in there? Yeah, but you're adding all the
• 40:41
  sweetness and stickiness, but you're not complicating it with
• 40:44
  the tannins or the intensity. What's the danger of over like?
• 40:47
  So what's the what's the danger of like picking a is there is
• 40:53
  there a way where you can have a contrast of flavour?
• 40:56
  Where do you say, like you said, too much tannins.
• 40:59
  If you were to say, I want to just go bourbon and Sherry and I
• 41:02
  want to just go straight together, like what would happen
• 41:04
  if I said 5050 bourbon and Sherry?
• 41:06
  Would there be dangers obviously today because of the, you know,
• 41:10
  there's very little chance of anything going wrong there.
• 41:12
  But is there a contrast that you've got to be very careful
• 41:16
  of? Do you get different notes like
• 41:18
  everyone talks about? So I don't detect sulfur very
• 41:20
  much at all, but I know that. Some people, some people.
• 41:24
  My wife, current wife, it's quite sensitive to sulfur.
• 41:29
  I've been on tastings with her and she's like, well, that's
• 41:31
  just taste of eggs to me. Yeah.
• 41:33
  And then I've tasted it and kind of gone, Oh, I kind of see what
• 41:35
  you're on about there. So.
• 41:38
  But I think everyone's different.
• 41:39
  Probably is there a danger where you could if I was to say right,
• 41:41
  I want to go Barbara and Sherry stick them two together.
• 41:44
  Is there like could that create a sulfur note?
• 41:46
  Or is there a note what's? Or is there a note that you can
• 41:50
  create accidentally that you shouldn't do?
• 41:53
  Not in not in the traditional off notes.
• 41:55
  No they they all spawn from cask based.
• 41:57
  Issues. So it's only cask, you're fine.
• 41:59
  Yeah. But in terms of blinding, then
• 42:01
  is there a? Is there a way?
• 42:02
  That you, I'd say your biggest, you know, and even then it's,
• 42:06
  it's all dependent on your, your flavour preference, what you
• 42:09
  enjoy. For me, the almost the biggest
• 42:12
  mistake you might make is the juxtaposition between the
• 42:17
  heaviest casks and the lightest cask and it just doesn't melt.
• 42:19
  There's no middle man there. It's just you've slapped 2
• 42:23
  opposing flavours together and they actually do nothing for
• 42:25
  each other. You're essentially diluting 1
• 42:27
  and destroying the other. Yeah, and it's more about finite
• 42:31
  middle, which is where, you know, although people love
• 42:33
  Sherry, you know, they love that style.
• 42:36
  The 30% is really nice because you're not over dominating it.
• 42:39
  You know you're still allowing the Glen going spirit to shine
• 42:42
  through the refill. I've just come back to #1
• 42:44
  impressed. And suddenly we were.
• 42:50
  Was that a base? It's a base.
• 42:51
  Well, I got a taste in last night and the conversation and
• 42:54
  I, I found myself being very guilty of this, right?
• 42:58
  Is I, and maybe it's just me trying to be a bit contrarian
• 43:02
  and everything like that, is I always feel sorry for the first
• 43:05
  two drams in a tasting. Oh, 100.
• 43:07
  Percent right, I always feel sorry for them because I always
• 43:09
  think that's a shame being the first one out there.
• 43:12
  You're effectively the palate cleanser #1 is the palate
• 43:15
  cleanser, right? And that's why I love like what
• 43:18
  Ross and Calm as well. You'll see and also say I'll
• 43:22
  order a bow of any 12 whilst I look at the whiskey menu, right,
• 43:27
  But what you're effectively doing is you're getting your
• 43:29
  pallet ready, particularly if you're at tasting now.
• 43:32
  If you're judging, if you're doing any judging for whiskey,
• 43:35
  you would have like having a good Glimpy 12 or something
• 43:38
  really light before you actually are sampling whiskeys I find
• 43:41
  always to be useful, yeah. And that's the thing for me, if
• 43:45
  I'm I've, I've just come back to that number one.
• 43:49
  And I'll be honest, at the time when I first tried it #1 off the
• 43:52
  bat I was just like, oh OK. But actually seen going back to
• 43:55
  that. And it's got a bit of water
• 43:56
  after having the Sherry heavy shared influence on there that
• 43:59
  tastes very nice and sweet and just very easy going now instead
• 44:03
  of at the time of 5055.9%. Because bear in mind, it's been
• 44:09
  a good few hours since we had our last draft.
• 44:10
  So actually, you know, that is straight and that's going to
• 44:13
  shock the taste buds and stuff like.
• 44:15
  That I think I've got how I want to make up my blend and I'm not
• 44:18
  including two of the samples. Oh really?
• 44:20
  So I I think what we've we've talked about Gordon and ass
• 44:24
  isn't here to confirm, but he did say out of the three of us,
• 44:27
  the blend that does the best Glenn going are going to bottle
• 44:31
  that Gordon did tell me. I think you heard them.
• 44:38
  It was in the car. It was actually when we were in
• 44:40
  the car, yeah. Into full scale.
• 44:42
  It's good to say. Part of the core range.
• 44:44
  I believe I've got to buy whatever.
• 44:46
  Reproduced at. Least 120 CL.
• 44:51
  For me lads, I am going to go and for the listeners, it'd be
• 44:55
  interesting to know your experience of Glenn going, your
• 44:58
  expectations of Glenn going or we're talking, we're talking a
• 45:01
  lot about cast. This is maybe one for for our
• 45:03
  Facebook group hardcore because this is pretty nerdy, but any
• 45:07
  questions you can think of for Jake as well.
• 45:08
  It'll be on next next August. Annual.
• 45:13
  Annual. But what do you think you would
• 45:15
  do in terms of what your expectations of the of the
• 45:17
  spirit? We've been around the distillery
• 45:19
  as you may have already watched. And for me, I'm really surprised
• 45:23
  because I'm leaning more into the refill in the American oak
• 45:28
  bourbon barrel. But when I think of clingoons
• 45:31
  that I love, I love the old clingoons and European oak.
• 45:34
  So I'm going to go for only 10% of the refill hockey because
• 45:37
  actually I although that's almost wasted because it's so
• 45:40
  light. I like it enough.
• 45:42
  Having visited it, the really influential bourbon barrel, I'm
• 45:46
  going to go for 60% and then that final 30% I found sample 5,
• 45:54
  I give an 8 1/2 out of 10. I give the other, I give it
• 45:56
  sister Cascade 8 out of 10. So I prefer that.
• 46:00
  So I'm going for 30% of sample 5.
• 46:02
  So mostly bourbon 10%. So I say the recipe.
• 46:08
  I gave you that because. That sounds kind of similar but
• 46:10
  flipping the bourbon and the refill on his head.
• 46:14
  But play around, whatever you think.
• 46:15
  If you want to go full Sherry, I said, did you ever get somebody?
• 46:18
  Just go. I love.
• 46:19
  Sample 3 So much I'll have 200 mils of sample I.
• 46:23
  Really love. Sample 3 actually personally.
• 46:25
  I think I'm going to have a chunk of sample 3 in my.
• 46:28
  I'm just working out the ratios of.
• 46:31
  So these are 200 mil bottles. Yeah, OK.
• 46:33
  Now wait a minute, do we get to? Try it and then go, Nah, we're
• 46:38
  going back to the drawing room. Definitely, yeah.
• 46:41
  One chance there's. Glasses here first.
• 46:43
  Make it out your. Whiskey's together.
• 46:46
  Not yet I. Made a small version of what?
• 46:48
  I am. Wanting to produce, I didn't
• 46:51
  think that far. Ahead.
• 46:53
  I see you've done this before that.
• 46:58
  Is. True, Jake, do you?
• 47:00
  Ever get a chance to muck around when you're doing these things
• 47:03
  and really play with stock and be able to get an opportunity?
• 47:06
  Yeah, you know, it's a big part. Of the job as well, where we
• 47:11
  start to do a bit of. Sort of silent.
• 47:13
  NPD in the background, just work on things.
• 47:15
  Maybe we've got a few things laid down that we just want to
• 47:17
  play with because ultimately the moment you stop is that, you
• 47:21
  know, the moment that everything comes to a halt.
• 47:23
  Yeah, So and what's the, what's the, I mean, do you?
• 47:27
  We've heard stories about disabilities mucking around with
• 47:32
  old style casks or you know, is there any wild stuff that you
• 47:36
  guys get to get to play around? Like we've heard about Tabasco
• 47:40
  casks and herring casts, all that kind of stuff.
• 47:45
  So obviously those are not too much.
• 47:48
  Illegal, yeah, but it's an opportunity.
• 47:50
  For people to try, and I almost like do a bit of research and
• 47:55
  development, say like what was happening when casks were just
• 47:58
  being used as, yeah, vessels for transportation.
• 48:01
  Of a. Particular commodity.
• 48:05
  So surely when people there must have been people that were the
• 48:10
  cheapest cast that can get hold of were casks that, you know,
• 48:12
  hundred, a hundred years ago, the cheapest cast somebody could
• 48:16
  get hold of to put the the raw spirit into like what we got
• 48:20
  this, but I used to have heading in it or something like that.
• 48:23
  Wash it out, drain it and then fill it with whatever you can.
• 48:26
  But you get is an opportunity there.
• 48:28
  Or even things like when we're up at Glen Murray, the
• 48:31
  experimental stuff. Yep, like cast that you wouldn't
• 48:35
  maybe be allowed to release a Scotch at the moment.
• 48:37
  So we've, yeah, we're not going. That far in terms of if it's not
• 48:42
  Scotch, no, we're not going to start.
• 48:46
  You know, it's a risky move in total.
• 48:50
  You're too established. Ultimately, you can be
• 48:52
  destroying spirit there. So yeah, you know, it's a hard
• 48:55
  gamble. We'll play around with a few
• 48:58
  different, you know, we'll have a few bits and bobs here and
• 49:01
  there of different wines, different sweet wines, you know,
• 49:03
  just the sort of standard things.
• 49:06
  I mean, ironically, they're not, you know, they're standard now,
• 49:09
  but they probably weren't that standard long ago.
• 49:13
  But ultimately Glen Going is and always will be based off of its
• 49:16
  quarter, you know that core establishment and it's always
• 49:19
  about making sure that they are great first.
• 49:22
  But with the brands that have on board now obviously with Tam do
• 49:26
  all Sherry all day long, so great that's constituents guns.
• 49:30
  Therefore, I don't think Glen going should necessarily be on
• 49:33
  the back of Sherry being it's thing.
• 49:36
  You know, yes, it's great and Sherry, it's been known for
• 49:37
  Sherry, but we've got Tam do to cover that basis.
• 49:39
  I think Glen going it's always been like the working man's
• 49:43
  DRAM. You know, it's the working class
• 49:44
  thing. It doesn't need to get too fancy
• 49:46
  dancy about stuff. It doesn't need to get too sort
• 49:49
  of over premiumised if you will. But then on that side of it, you
• 49:53
  know, I suppose you could look. At the White Oak project as
• 49:55
  being a fairly, you know, a fairly experimental series that
• 50:00
  you wouldn't normally expect yes, I guess, and that's not a
• 50:03
  good step in the. You know, we don't need to
• 50:05
  showing people, we don't need to rely on Sherri's Glengood
• 50:08
  Glengorne can't stand up in. It's in in most casks, in a lot
• 50:11
  of casks, as long as we present it in a good appropriate way
• 50:14
  that sort of hits all the notes. Hence why the virgin oak was
• 50:16
  added, because it maybe adds that little intensity that was
• 50:20
  missing from where you'd get the Sherry in there usually.
• 50:24
  So yeah, that adds into it. Yeah.
• 50:25
  Well, Angus, what are you thinking at all?
• 50:27
  I've I've kind of I'm I'm. Tempted.
• 50:32
  To leave out and I. Think from sample 4 because I
• 50:35
  wasn't a huge fan of sample 4 and I did think sample 5 was
• 50:39
  better. So I think you know what the
• 50:41
  first fell European oaks. So I'm thinking leaving out one
• 50:46
  of the sisters. Leaving out one of the sisters
• 50:48
  because. Why not?
• 50:50
  If you're going to put the same ratios in, why not pick one over
• 50:53
  the other? So what are you leaving out?
• 50:55
  I'm leaving. Out pretend.
• 50:56
  I think I will leave. Out anything from sample 4.
• 50:59
  Brilliant. Leaving out sample 5 perfect.
• 51:02
  This is great. There we go.
• 51:04
  But but that said, I think. I think I probably.
• 51:07
  Only will put something like 10% of sample 5 in.
• 51:12
  OK, so maybe 15. So you're going 3, you're going
• 51:16
  1234. Heavier on 1/2 and three, yeah.
• 51:20
  And then and then having five in there, interesting you got.
• 51:25
  Something very similar. Wow, I think I'm I'm.
• 51:28
  What issues are you looking at, Graham?
• 51:30
  I want. I want.
• 51:31
  To try going bourbon. LED I like to try this mainly
• 51:35
  because of two things. Number one, they tasted very,
• 51:37
  very good. Most importantly, but #2 on the
• 51:40
  white oak side of things, I know how good Glenn Going can taste
• 51:46
  from that kind of cask, and it's something I really, really
• 51:50
  enjoyed and really, really liked.
• 51:51
  So I think I was guilty of that as well.
• 51:52
  I think I put more bourbon. In because I much like the way.
• 51:55
  Yeah, but also at the same. Time, what I would say is number
• 51:57
  1 was after the first round of tasting, number one was not
• 52:00
  going to make it anywhere near it.
• 52:03
  Going back to number one, I was suddenly like, that's that's
• 52:07
  really, really, really, really nice #2 I think I'm, I'm going
• 52:10
  to have another week. The last week better 22 I was a
• 52:13
  big fan of again I I, I think just.
• 52:17
  I have kind of. Not difference to.
• 52:19
  What you 2 have done I think I might go a little bit more
• 52:22
  Sherry than bourbon Yeah great mix up just just because if you.
• 52:27
  Is on quite. Heavy on bourbon.
• 52:28
  I like. I like to be.
• 52:30
  A bit contrarian, I really like. 3 So I think I might nice.
• 52:34
  I might go quite heavy on three. I know that's maybe 15% of this
• 52:38
  might not be the. Best listening.
• 52:39
  But. What I will say is you should
• 52:41
  definitely come and do this. This is for me the most fun you
• 52:45
  can have it. And if you say, if you say when
• 52:47
  you arrive. If you arrive and you say
• 52:50
  whiskey stories podcast, they'll go before you plan your trip
• 52:57
  obviously put game. Taxi, Jake.
• 53:00
  I could far in advance. Yeah, worth efficient, right?
• 53:05
  Right, Jake, help me out here. I'm going to go I'm going to go
• 53:08
  to the teacher here right to work out my strength.
• 53:14
  I'm going to, I'm going to start with sample three 5% is going in
• 53:19
  OK, low, right well. That is that.
• 53:23
  I'm not here to swear your opinion, no.
• 53:25
  I've got 95%. Left to play with, right so 95
• 53:29
  percent 1234 so. She for three.
• 53:32
  That's. 2011 First all American ox cherry puncher and what we're
• 53:36
  getting is coffee, dark chocolate.
• 53:38
  Raisins. What's that macerated?
• 53:41
  Strawberry. Macerated Strawberry.
• 53:43
  Mashed up, basically. Dark brown sugar.
• 53:46
  That's the nose, then you're. Getting a nice richness mouth
• 53:48
  coating, warm space, dark chocolate and almonds. 10 maybe
• 53:52
  percent might have to do that way over a little.
• 53:57
  Bit I've actually, so that's number three.
• 53:58
  I wasn't. I'm not keen on #3 as like I'm
• 54:02
  not like it's not like, oh, that's a belt out #4 stood out
• 54:05
  for me. So I want to get a good bet of
• 54:06
  #4 and so let's go 20% number 4, right?
• 54:11
  So that's me 30% down. What's #4 sorry #4 that's the.
• 54:15
  First fell European Sherry. Punch in 2011.
• 54:20
  Muscovado, sugar, molas, molasses date.
• 54:23
  Cherry. Cherry concert, Cherry concert,
• 54:27
  Trico. Then it's on.
• 54:29
  That's on the nose. Burnt sugar, cinnamon, oak, oily
• 54:32
  figs. Those fags.
• 54:35
  That was the card trip. Yeah.
• 54:36
  Oily fags. And then Brazil.
• 54:37
  Nuts 20% Thirty. So that's 30% gone.
• 54:39
  I've got 70% to pick between and I've used 0% of those two.
• 54:44
  So that's quite. Interesting, so I've got 73rd of
• 54:46
  your whiskey. I've not gotten.
• 54:48
  So what we do I what am I? Am I going?
• 54:51
  What would I be? What do you think?
• 54:53
  What would I be better? Leaning on here going more on
• 54:56
  the first full American oak bar bourbon or on the refill hogs
• 54:59
  head. Well, you're very close to doing
• 55:01
  the sort of ratio we. Spoke about we've already got
• 55:04
  30% share so, but that's good that's yeah, you're right
• 55:06
  enough, yeah, so. There we go.
• 55:07
  I'm basically. Going blinder.
• 55:12
  OK, so I, I think, I think I've come up.
• 55:14
  With my final recipe, so I'm going 30% from sample one which
• 55:19
  is refill hogs head 2000 and four 2004 I'm going 20. 5.
• 55:23
  Percent then from the sample to the first fill American oak, 30%
• 55:29
  from the American oak Sherry punch and and then 15% from
• 55:33
  sample five of the first full European so close to a 5050
• 55:36
  close to 50. 50 close to 50 dialing.
• 55:39
  Up the Sherry. I'm dialing up the Sherry.
• 55:40
  Compared Ratio compared. To these two, you're a 5050.
• 55:43
  I'm a 70% bourbon 30. Percent Sherry.
• 55:48
  I'm trying to do the math. I have 20.
• 55:49
  Percent left. I think mine is going to be
• 55:52
  110%. Graham is dyslexic.
• 55:56
  You're the same as me. You're 70.
• 55:59
  Percent Bourbon 30. Percent Sherry, but we're using
• 56:01
  completely different Yeah, so I've got I've got 20% of the.
• 56:04
  Refill Hogs Head 50% first fell American roll bourbon and then
• 56:09
  10% of that first fell American roll Sherry and then 20% of the
• 56:13
  European officer Sherry. That's right, our should be
• 56:15
  quite interesting to see that bourbon, but.
• 56:17
  Using the opposite Sherry, right?
• 56:18
  I believe you know how the math works.
• 56:20
  No. So what do I do now?
• 56:23
  So you're going to be making 200 mils.
• 56:25
  So basically what you've got there is a recipe would make you
• 56:28
  100, so double it and that's the amount of mils you need.
• 56:31
  So that's 100 mils, so 50%. Would be 100 mils, so sample 200
• 56:35
  mils salmon into there and so do you do you do you do you.
• 56:38
  Sample 120 inch. Measure and then swirl it
• 56:40
  around. In here and then pour.
• 56:41
  It into the in your bottle. Yep, right.
• 56:44
  So perfect So. Right, Hang on a second.
• 56:45
  Just do. Sample 2 Fill up to 100 right.
• 56:48
  Talk amongst yourselves while I try and work.
• 56:50
  This out OK, takes you to help. He's a.
• 56:53
  Professional. So we do this, but on like a
• 56:56
  very. Small scale.
• 56:56
  So when we're doing an entire going 12, you know, we'll look
• 57:00
  at 120 odd casks. We're adding small amounts of
• 57:04
  every single one and to make a whole that you know, we're
• 57:07
  adding like millilitres worth and into into making it.
• 57:11
  So we'll have our table filled with all 100 odd samples and we
• 57:15
  100 mill bottles and then we'll go with a pipette and we'll add
• 57:18
  them into if you disagree on a sample.
• 57:21
  I would probably. Say maybe like 30% of the time
• 57:26
  30 and that's healthy, right? That's super, because I.
• 57:29
  Think an issue round two you need.
• 57:30
  Differing opinions and blending because if you all have the same
• 57:34
  opinion, you're going to as well as your style of yeah.
• 57:36
  And this is the thing. Not everyone likes the same.
• 57:38
  Style, yeah, so actually blenders will blend to how they
• 57:42
  like it. So for instance, we were just
• 57:43
  doing the newest batch of teapot right 40 of sample one.
• 57:47
  And the the way that I blend. Cherry casks is very different
• 57:50
  to the way Emma would blend cherry casks.
• 57:52
  So I go for more of this thick sort of, you know, whiny
• 57:56
  European style. But Emma maybe go for a bit more
• 57:59
  taken back for the wine, bit more balance.
• 58:01
  Some would say a bit more of that style.
• 58:05
  So I'd take this up to 80, for example 4.
• 58:09
  Or you adding them bit by bit? I would take that up to 80 with
• 58:12
  sample 4 right you went. A wee bit.
• 58:16
  Over your 40A. Wee bit extra how?
• 58:22
  Did science class go for in school?
• 58:24
  We know, we know a blending. Room.
• 58:26
  If it doesn't work, just call. It art.
• 58:27
  Yeah, that's. What they used to say but.
• 58:29
  See, when it comes to the disagreement under the sample 3
• 58:32
  of is it? Like do you have a?
• 58:34
  Rule of thumb, Well, I suppose being three makes it easier
• 58:38
  where it's like right, does it ever come to the fact that we're
• 58:41
  going to have to go for a vote on this and it's a 2 to one
• 58:43
  version or or anything like that?
• 58:45
  Do you fight? Do you does it get not heated?
• 58:47
  But does it get like, do you fight for that cast sample if
• 58:50
  you'd love it. So whatever, I want this as a.
• 58:53
  Single cast and they're going well.
• 58:56
  We can. Ultimately, we can.
• 58:59
  You know. We can try yours.
• 59:01
  It's an equal. Democracy.
• 59:03
  So. You know, we each have our say.
• 59:06
  I'll say ultimately though, John is the end all be all call.
• 59:10
  So although we'll fight our case and stuff, fair enough.
• 59:13
  John is the, it's his name. And he is, you know, he's been
• 59:16
  with it for 18 years. So.
• 59:19
  And it's his call. And is it?
• 59:20
  Yeah. Because.
• 59:21
  How? How?
• 59:22
  Loose can it get because we had them, we had the cattle crafts
• 59:28
  talking about the taste the sat when he when they were creating
• 59:32
  the new midgie that they've just come out with and it's like port
• 59:36
  cask and then he said and then we what was the word they used
• 59:39
  on this? Was he Then he's like then we
• 59:41
  just I mean, maybe I can't I can't remember the word babies
• 59:43
  just went well over 200. By the way, We just.
• 59:47
  We, we just. Fired.
• 59:48
  I'll say fired further because I can't remember the way he said.
• 59:50
  We just ended up deciding what if we just fired that a.
• 59:55
  Butt in there and suddenly it's like.
• 59:58
  Kind of. That.
• 59:59
  Feeling of just being around the table, sitting there going
• 1:00:02
  right, we've got this, we've got that.
• 1:00:04
  And then someone just going, well, hang on a minute, what
• 1:00:06
  about that sample there with the butt?
• 1:00:07
  What if we just fired that in and just see what it did?
• 1:00:10
  Is that something that like, is that kind of an element that?
• 1:00:12
  Yeah, absolutely. You don't know until you.
• 1:00:15
  Try, you know, and it doesn't take very much effort to try.
• 1:00:18
  So yeah, we will do stuff like that all the time for people
• 1:00:20
  listening, Angus is just peeing in the corner.
• 1:00:22
  It's. A great sound effect, so yeah.
• 1:00:27
  We, we will do stuff like that. It's all you know.
• 1:00:29
  Ultimately, experimentation is how it goes. 2 seconds, Ross.
• 1:00:32
  I just need to try this before too.
• 1:00:35
  Oh, I think I've. Done something here.
• 1:00:36
  Jake, oh, he's got to leave it for us to try his to.
• 1:00:39
  His bottled. Magic.
• 1:00:39
  So I would say pasture. Samples over to Jake and see
• 1:00:42
  what he thinks. What do you think of mine?
• 1:00:45
  Jake, I don't didn't give you much.
• 1:00:47
  Well, I I I want some comparison.
• 1:00:49
  Points now? Oh, let me tell you, Jake.
• 1:00:52
  The way I speak, I've, I've just, I've done you.
• 1:00:55
  A job mate. Pass.
• 1:00:56
  That down, that's my one. There you go, give.
• 1:00:59
  Me. Healthy.
• 1:01:01
  I'm just. I'm just the heaviest.
• 1:01:03
  Poor. Additional dispo Not a surprise
• 1:01:06
  for the podcast, although Graham, you've not put yours in
• 1:01:08
  yet. So 70. 30 bourbon to Sherry for
• 1:01:18
  me. 7030 bourbon and Sherry to Graham.
• 1:01:22
  Almost exactly the same of the first world bourbon barrel but
• 1:01:25
  using different sherries. And I'm I'm I'm 5545.
• 1:01:31
  And you know what we're going to do, so we're all a wee bit.
• 1:01:33
  Do you? Know what we're going to do,
• 1:01:35
  Jake? Is going to pour.
• 1:01:36
  Us a tiny little sample of each one blind and we're going to
• 1:01:41
  pick the favorite much for me. OK, so we're going.
• 1:01:46
  To. And there's all set packs.
• 1:01:47
  Yeah, right. So we're not going to be able to
• 1:01:49
  know whether it was ours. So what I want you to do is
• 1:01:51
  clean out, just clean out all of our number fives or.
• 1:01:54
  Something. Yeah, right.
• 1:01:55
  What? Our fresh glasses up there.
• 1:01:57
  Yeah. So I'm going to.
• 1:01:59
  Put what to do is I'll go, I'll call my number one, right?
• 1:02:04
  Number one and let's say Graham. What are you calling?
• 1:02:09
  Yours, Angus. Oh, you're going to give your a
• 1:02:12
  nice name, the. The give it a nice.
• 1:02:18
  Name. Ross.
• 1:02:21
  Your yours is number 2. Call it Charlene or something.
• 1:02:25
  #2 DRAM. I'll.
• 1:02:26
  Call mine the five star DRAM. Five star DRAM.
• 1:02:29
  There you go, right? Mine is called, I'm going to
• 1:02:31
  call mine 110% then, right? So and I guess you're DRAM #3
• 1:02:37
  right? So what we'll do is right #3 at
• 1:02:39
  the top of your relabel there. But no, we need that.
• 1:02:45
  We need that we also need that we.
• 1:02:47
  Need. Glass each of each one you want.
• 1:02:51
  You want a glass each of each? No, we.
• 1:02:53
  Don't you just pass them on? Yeah, we just.
• 1:02:55
  Pass them on. We've had a lot of whiskey as
• 1:02:56
  well. Let's just pass them along but
• 1:02:57
  put like take a good like 15 mil out of each bottle to I guess
• 1:03:03
  Chuck yours up I need. To put the label.
• 1:03:07
  Back don't look right. Who do you think, Jake?
• 1:03:11
  If you were to say right. Now watching us just from a
• 1:03:14
  watching. Well, actually, he could tell us
• 1:03:15
  his favorite before we decide our favorite.
• 1:03:17
  What was your favorite, Jake? I'll decide.
• 1:03:20
  Once you're fair. From watching us, From watching
• 1:03:24
  us, who do you think? 'S been the best look away, look
• 1:03:26
  away guys. I think I was easily the most
• 1:03:28
  decisive, but that's how I. Guess how do you.
• 1:03:32
  Think do you think Angus? Do you think this is a wee a wee
• 1:03:36
  job that we could we could do together, me and you in the
• 1:03:39
  blending room? I don't.
• 1:03:40
  Think me and you would be able. To agree, see, I was going to
• 1:03:42
  say. That that would be the problem
• 1:03:43
  is we'd agree. Too much, I guess, if we were to
• 1:03:45
  if we were to work. Together we've we've done quite
• 1:03:48
  a lot of whiskey stuff now we do right we've been in the
• 1:03:51
  warehouse, we've been around distilleries.
• 1:03:54
  I've sugar the sugar box, you sugar the sugar box.
• 1:03:56
  If you watch the Rosebank episode we've been around if we
• 1:03:59
  were to taking buns out, you've. Snapped a fair few buns.
• 1:04:04
  For in your time, if we were to work together in a in a
• 1:04:09
  distillery or if we were to work together in whiskey, what do you
• 1:04:12
  think we would work based on what in terms of which part of.
• 1:04:16
  Production. Well, who do you think we would
• 1:04:17
  work? What would we do together?
• 1:04:19
  What would our jobs be? Well, you'd be Warehouse Manager
• 1:04:22
  I. Think.
• 1:04:22
  But would could we work together?
• 1:04:25
  No, I think we'd disagree. Quite a lot.
• 1:04:27
  I don't think we would. I think we would, Jay said.
• 1:04:29
  That's good. I I think.
• 1:04:31
  If this agreement is good, then I think Graham and I could work.
• 1:04:33
  See. I was going to.
• 1:04:34
  I think that Angus and I would be a better.
• 1:04:36
  Blending team because we like very different whiskey.
• 1:04:38
  We do, we do, and I think that would.
• 1:04:40
  Complement. I think I was.
• 1:04:42
  I was waiting for the peated I like.
• 1:04:44
  Angus's peated I. Always like Angus's peated
• 1:04:47
  opinions, yes. And because I don't have them,
• 1:04:50
  that's very nice. So I think that would be I.
• 1:04:52
  Think we would work well? Together because we would have
• 1:04:54
  very strong opinion I definitely if if we.
• 1:04:58
  Were doing something with peated whiskey.
• 1:04:59
  If this was the lag of villain experience, I would feel much
• 1:05:03
  more at home and I would feel much more confident much more
• 1:05:07
  able to pick out what I'd like than like.
• 1:05:10
  Yeah, I absolutely would feel much more at home.
• 1:05:14
  I'd. I'm nice of you to say that
• 1:05:16
  Ross. But yeah, I think, whereas I
• 1:05:18
  think even if Graham did agree with me in the blending room.
• 1:05:20
  He would disagree because he'd want his name first in the
• 1:05:22
  bottle. I've I've made my opinions.
• 1:05:26
  So. Do you remember which is left?
• 1:05:29
  So we're going left to right. So write them.
• 1:05:31
  Down. That's 123.
• 1:05:33
  Don't tell us so. 123, yeah. So you start on three, I mean.
• 1:05:43
  Three's very good. Have ASMR on you?
• 1:05:49
  Yeah, lots of dead air. For all the listening to that a.
• 1:05:54
  Lot of chewing away. In that before you finish and
• 1:05:57
  when it. I prefer to.
• 1:06:01
  When it comes to doing this cake.
• 1:06:04
  You know, how often do you guys get to the distilleries?
• 1:06:08
  We're not over here too. Often, to be honest, because
• 1:06:10
  we're sort of where the casks are so Rosebank rarely because
• 1:06:13
  there's no warehouse there. Yeah, Glen going occasionally,
• 1:06:16
  but the team here sort of, you know, get the place run by
• 1:06:19
  itself and like our our input Tam do we're probably up to the
• 1:06:23
  most between things like space site.
• 1:06:25
  We're usually up there for events or also it's our biggest
• 1:06:28
  warehousing site that we own, so if we're ever up for casks, it's
• 1:06:33
  probably the building. Even more warehouses up there as
• 1:06:35
  well aren't. There we build more warehouses
• 1:06:36
  in a couple different places. OK, we see an answer on three
• 1:06:40
  no. What we do is you got to do your
• 1:06:41
  top three. You got to do them in order you
• 1:06:44
  got to do. I'll need to try them again
• 1:06:45
  then. You got to do them in order.
• 1:06:49
  So we could say because. We don't know we could.
• 1:06:52
  All If we all pick one, we could all pick one different one.
• 1:06:57
  Do you think you can confidently recognize your?
• 1:06:59
  Own one I was trying to think that myself I think my.
• 1:07:02
  Favorite is my own 10 shock. No, I don't know what it is.
• 1:07:08
  What was the? Glenn going that you picked out
• 1:07:10
  or? That.
• 1:07:10
  Annoyingly, you 25. Disgusting.
• 1:07:14
  But. What but if I'm?
• 1:07:16
  Wrong and I. Because.
• 1:07:17
  There's one that I prefer massively and then it would be
• 1:07:20
  yours and you will have a better product for me.
• 1:07:23
  But I think I prefer mine the best, yeah.
• 1:07:28
  Perfect second. I mean, I guess I'm forgetting
• 1:07:35
  Angus is 5545. But I think I think yeah, other
• 1:07:39
  favorites. So we're all.
• 1:07:43
  We're all bourbon dominant. Yeah, yeah, right.
• 1:07:48
  I'm going to say my favorite here.
• 1:07:50
  Favorite DRAM #2? I agree, I preferred number.
• 1:07:54
  One right? My second favorite DRAM was #1.
• 1:07:57
  So I've gone 213, I've gone 123, I've gone. 231.
• 1:08:03
  Right. So Jake, who is who?
• 1:08:05
  Which was? Whose number?
• 1:08:06
  So you did 123 left to right 2. 2 was name and I's favorite,
• 1:08:10
  yeah. So do you want my opinion or do
• 1:08:12
  you want? To know what they are.
• 1:08:13
  Well, tell me what? It is tell me what they are and
• 1:08:15
  then. OK, we'll have your.
• 1:08:16
  Opinion. So one was.
• 1:08:18
  It was. Actually in this order, so one
• 1:08:19
  was Angus. Oh, that's great, because that's
• 1:08:21
  my favorite previous screen. I put myself.
• 1:08:24
  Last. So so just think of.
• 1:08:26
  I've picked mine as my. Favorite Graham has picked mine
• 1:08:29
  as his favorite. There you go.
• 1:08:36
  So there you go, I've put. Mine is my least favorite.
• 1:08:38
  Where did number? Three come in yours #3 was my
• 1:08:41
  least favorite. It was my least favorite.
• 1:08:46
  There we go, Jake. What was?
• 1:08:48
  Your point? Listen it.
• 1:08:49
  Could change. Jake is a professional here, if
• 1:08:51
  I'm being absolutely honest. I would put one in my bottom
• 1:08:56
  spot. Good, right?
• 1:08:58
  I'm sorry. I just think the I appreciate
• 1:09:02
  what was trying to happen there, but there's a disjoint between
• 1:09:04
  the Sherry and and the rest of it.
• 1:09:08
  It's actually quite a tough thing in between here, I think,
• 1:09:11
  if I'm being honest. 2 Brings a bits of roster 1.
• 1:09:18
  Brings a bit more weight and a bit more hip and sort of a bit
• 1:09:21
  more the style I want. But I think Graham, your 1 is
• 1:09:25
  probably the closest to be what a Glen going.
• 1:09:28
  It's more of that house style. But you did just take the the
• 1:09:31
  right on reflip, didn't? That is brilliant lads, I've
• 1:09:36
  really enjoyed that. We're all going to be drinking
• 1:09:39
  yours. On the way home, here we are
• 1:09:41
  with Jake. And cook?
• 1:09:42
  Who knows? Nothing about whiskey?
• 1:09:43
  Yeah. Do you say?
• 1:09:46
  Jake, I mean that is such. An amazing experience.
• 1:09:49
  How long have you been? Do you know how long you've been
• 1:09:50
  doing that up here? So now maybe.
• 1:09:53
  Way off here when I say this, but I do sort of think Glengong
• 1:09:57
  were some of the first to do a Mal master like this and they've
• 1:10:01
  been doing it for a fair whack of time.
• 1:10:03
  Try that number one again. That's disgusting.
• 1:10:07
  I think if you've got whiskey. Friends and you're really into
• 1:10:09
  it, and I know there'll be a lot of people in whiskey.
• 1:10:12
  I think this is one of the most fun things you can do.
• 1:10:15
  I would say our experience is enhanced massively by having
• 1:10:18
  Jake here. It does help, yeah.
• 1:10:20
  We're not one of our team isn't. Here all the time.
• 1:10:23
  So now this is something we blended.
• 1:10:26
  Earlier. Yeah, yeah.
• 1:10:29
  You blended. Yeah, something we've made.
• 1:10:32
  Before this is kind of a press. Release.
• 1:10:34
  So yeah, this is. Something that's just.
• 1:10:36
  Come out literally a day or two ago.
• 1:10:38
  So really for compared to when this happens, I'm not sure, but
• 1:10:41
  literally this just got put out I think.
• 1:10:43
  I think this will be sold out by the time the podcast comes.
• 1:10:45
  Oh well. It's gonna be bonus content.
• 1:10:47
  Well, yeah. Explain to us what this is.
• 1:10:49
  So this is. Is the newly released.
• 1:10:51
  Glangoing Mizanara. So is this full maturation in
• 1:10:55
  Mizanara? Or Nope.
• 1:10:56
  So it's a finish, but. It's a six year finish, six year
• 1:11:01
  finish, so a lot. There's no age.
• 1:11:03
  Is there an age statement bottle or it's a bit difficult?
• 1:11:06
  Right, because we're not wanting to talk about it as if it's an
• 1:11:09
  age statement, right? It's 16 years old, but that's
• 1:11:11
  not how we're talking about it. Yeah.
• 1:11:12
  Because although it's 16 years old, it was 10 year old that's
• 1:11:16
  been finishing for six years. So we're more talking about it
• 1:11:18
  as 10 + 6, right? Yeah, Yeah.
• 1:11:20
  So that's why we're not sliding 16 over the label because we
• 1:11:22
  want to, you know, we've really given that Mizanara a fair whack
• 1:11:26
  of time to do its thing. And for people that aren't aware
• 1:11:29
  of Mizanara, so. Mizanara is.
• 1:11:32
  People call it Japanese oak, something along those lines.
• 1:11:34
  Angus, get yourself sorry. I'm just sorry to I'm.
• 1:11:36
  Just saying, I've just looked at the time, it's 5:45 and whilst
• 1:11:41
  we're we'll wrap this up weekend.
• 1:11:43
  DRAM. Roll call isn't happening right
• 1:11:45
  now. Weekend DRAM roll call.
• 1:11:47
  So if you are listening to this. On Friday the 15th, let's put
• 1:11:52
  this out so miss Anara, sorry. Yep, so quite a.
• 1:11:55
  Hard oak from. Japan trees don't go very
• 1:11:59
  straight. It's quite difficult to work
• 1:12:00
  with, very porous as well, notoriously.
• 1:12:02
  So it's quite, it can be quite a leaky quick casque, but gives
• 1:12:06
  quite a delicate flavour. And hence why we believe
• 1:12:09
  actually, you know, deserves longer, you know.
• 1:12:13
  So although it's a finish, it's finished.
• 1:12:15
  It's lasted quite a long time. But yeah, this is something
• 1:12:17
  that's just been released yesterday.
• 1:12:18
  It's gone down incredibly well. We've already sold out on our
• 1:12:21
  shop. I think we have to reallocate
• 1:12:22
  some some stock and people are fighting for it, people up so
• 1:12:25
  they love it. So yeah, we just let me give it
• 1:12:27
  last try of it just as a little nod as a new product.
• 1:12:30
  What's 300 bottles for the UK market?
• 1:12:33
  As well I don't fact checking on it.
• 1:12:36
  Well, I know. I've taken this.
• 1:12:38
  Before a launch event for it and yeah so 1 of 300 produced for
• 1:12:42
  the UK lads. Really special drama to be
• 1:12:44
  having about £300 for the bottle.
• 1:12:47
  But I know I've heard today as we arrived, silly.
• 1:12:49
  It's already sold out on the kind of going website.
• 1:12:52
  Yeah. So you'll be very, very lucky if
• 1:12:54
  you find a single bar with this in stock.
• 1:12:56
  Yeah, if you do, you should buy it.
• 1:12:58
  Well, listen guys. With.
• 1:12:59
  Nine yes, Ross, we've had a great day.
• 1:13:02
  We've had a great day Jake, thank you so much for for giving
• 1:13:05
  us a list home Yeah, but no honestly, this has been this has
• 1:13:11
  been fantastic. This has been a great day.
• 1:13:13
  This has been a great bit content.
• 1:13:15
  You've got you if you're listening to this, you're still
• 1:13:17
  listening to this or you've watched this.
• 1:13:19
  If you haven't already, go back and watch the Rose back one.
• 1:13:22
  Go back and watch the Glen going when we're Gordon and Das is
• 1:13:24
  taking us round. Check out Gordon and Das episode
• 1:13:26
  from last week. It's been it's been fantastic.
• 1:13:29
  The whiskey stories. Can we do it?
• 1:13:32
  Can we say whiskey stories XIMD collaboration It's been.
• 1:13:39
  Great. And there's probably like we
• 1:13:40
  still. We still have we still have Tam.
• 1:13:43
  Do we still have to come and pester Jake at Broxburn?
• 1:13:47
  We still also have Lagan Bay. And then it's off to India for
• 1:13:49
  the for the. But look, guys, it's been
• 1:13:52
  fantastic. Jake, I can't thank you enough
• 1:13:54
  for giving us the, the, the, the, the, the chat here talking
• 1:13:58
  us through it. And I'm so delighted that
• 1:13:59
  although Ross was our uneducated palate's favorite, when Jake had
• 1:14:04
  cooked back which one he liked the best, it was it was mine.
• 1:14:06
  No, no, no. I took files that my style is
• 1:14:09
  probably. More Ross, but yours is probably
• 1:14:10
  more like mine. That's what you said, yeah.
• 1:14:12
  So I'm taking that just. Said so basically I was
• 1:14:14
  basically would yours. Is the most.
• 1:14:16
  But more. But The thing is, Ross.
• 1:14:18
  Would you ever? Listen to my opinion on any
• 1:14:20
  whiskey. No exactly.
• 1:14:21
  So why would you care that I picked yours is my favorite.
• 1:14:24
  Well, I think more importantly, I care that you put your own as.
• 1:14:26
  Your least and I. I think mine just needs a little
• 1:14:30
  bit more time to yeah. Once it marries, yeah.
• 1:14:34
  Exactly. That'd be superb.
• 1:14:35
  Anyway, Luke, thank you very much.
• 1:14:36
  Kate, you've been listening to the Whiskey Stories podcast.
• 1:14:38
  A great, great day spending, going, going.
• 1:14:40
  I can't stress it enough. If you are listening to this
• 1:14:43
  episode, watch this episode. If you use the WSP 1515, WSP 15
• 1:14:50
  discount code on the Rosebank tours, you're going to get get
• 1:14:53
  yourself to Rosebank Distillery. Fantastic, 15% off.
• 1:14:57
  Oh what? What a day we've had.
• 1:14:58
  Lads eh? And.
• 1:14:59
  It can only get better for we're going to be getting home off the
• 1:15:04
  diggers, maybe for a couple of drams we've got.
• 1:15:06
  We've got some bottles to take home with us.
• 1:15:08
  Great, great. It's it's been fantastic.
• 1:15:10
  Been a great day. Thank you very much for Gordon
• 1:15:12
  and Das. Yeah, let us know and let us
• 1:15:14
  know if you've been up to Glen going and done something
• 1:15:16
  similar. And also from what we've said,
• 1:15:20
  what do you think would be your favorite DRAM, whether it be the
• 1:15:23
  Angus, the Ross or the Graham? I'm pretty sure if you like it
• 1:15:25
  going going, you'll like mine more than anyone elses.
• 1:15:28
  But look, guys, it's been fantastic.
• 1:15:29
  Thank you very much. Don't forget, keep passing the
• 1:15:31
  pod. All the very best.
• 1:15:32
  Cheers, Angeva.