Latest / Whisky Stories Podcast / The creator of the Glencairn Glass - Raymond Davidson reinventing how we drink whisky

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The creator of the Glencairn Glass - Raymond Davidson reinventing how we drink whisky · Whisky Stories Podcast

• 0:00
  Right Angus chocolate. You know what to do.
• 0:02
  Clap us in. Welcome to the Whiskey Stories
• 0:07
  podcast. Always remember this chap came
• 0:11
  up to me and said do you know it was worth coming to this show
• 0:15
  just for this glass? Wow.
• 0:17
  And I didn't know who the guy was.
• 0:19
  It was Seconder Singh. Do you know how many are
• 0:21
  producing in a year? 5 million. 5 million glasses in
• 0:26
  it, yes. I glass for everyone in Scotland
• 0:28
  the year basically. I always remember seeing the
• 0:30
  boys when they come into the business.
• 0:32
  Look after your customers. Obviously that goes without
• 0:35
  saying, but also look after your supplier.
• 0:37
  Welcome along the Listening Stories podcast myself, Graham
• 0:40
  Coker. We are back, back in athletic
• 0:42
  arms, back in the diggers and back Angus where it all staffed
• 0:44
  at sandwich nicely between the gents toilets and the bath.
• 0:47
  Yeah, we're upstairs for a change.
• 0:49
  We're going up. We are literally going up in the
• 0:51
  world. Back we're all began though,
• 0:53
  back in the room where we saw it's about two years ago so.
• 0:56
  And if I look at my notebook here, it wasn't that long that
• 0:59
  we were recording in here because we were here last night.
• 1:02
  This is, there we go. This is 222 days in a row
• 1:05
  recording. Absolutely fantastic.
• 1:07
  Lovely to see you again I guess. Yeah, well, it was.
• 1:09
  It was last week. I saw you.
• 1:10
  Great. But it's great.
• 1:13
  We're we're no Ross Bar, no truck care.
• 1:16
  So as always, I guess we we know that we need somebody who knows
• 1:20
  what they're talking about when it comes to whiskey to come on
• 1:21
  the podcast. And what I guess we've got this
• 1:23
  evening, it's Raymond Davidson. Raymond, how are you?
• 1:26
  I'm well. Great.
• 1:27
  Great to see you here. Getting better by the minute.
• 1:29
  Well, that's it, you know, lovely to see that diggers have
• 1:33
  managed to bring out all the decent glass with you.
• 1:35
  Must be a you must be a big time guest coming on here.
• 1:39
  If I see Kev this morning put up on his Instagram account that he
• 1:42
  was out sticking all the glasses on the bar, cleaning them all,
• 1:46
  dusting them all off and he made sure that they had the best Glen
• 1:50
  Care and Whiskey glasses on display this evening.
• 1:52
  How you feeling about that? Feeling famous?
• 1:55
  You should miss Snyder right there.
• 1:58
  I was going to say this one. This one managed to get through.
• 2:00
  There you go there. We go.
• 2:02
  So for people, for people listening.
• 2:04
  Get the policeman. For people listening and
• 2:07
  wondering who is Raymond Davison Raymond, you are the founder of
• 2:12
  Glencairn desire yes, Glencairn glass crystal Glencairn.
• 2:18
  So you are the man who came up with the concept of that's
• 2:24
  right, of this. And I'm just looking instantly
• 2:26
  here, the Glencairn glass, I'm looking here.
• 2:28
  I've got on this one, the Memphis Symphony Orchestra I was
• 2:32
  gifted to us by Scott Moore, and then on this one here, Whiskey
• 2:36
  Club Tampa, which was gifted to us by the Tampa Bay Whiskey
• 2:38
  Club. So you get yourself about, don't
• 2:40
  you? Get around.
• 2:41
  Yes, we do. Get on our T-shirts as well.
• 2:44
  All right. We are saying you're actually I
• 2:46
  paid your licensing for you. We'll talk.
• 2:47
  About that later. Right, but right.
• 2:51
  Talk us through it. First of all, the glass itself
• 2:56
  is it is every Glencairn glass now come from you, your factory,
• 3:01
  Yes, so every so the one here, Memphis and the orchestra Tampa
• 3:05
  Bay oh, that that has come from. Usually, well generally some
• 3:10
  some people may buy the glass and decorate it in their own
• 3:13
  country. I don't know, but the majority
• 3:16
  order from us and we ship it out.
• 3:17
  Wow, decorated all the decorations done at the fact
• 3:20
  that you'll make them over. Where is the factory?
• 3:23
  It's Kilbride, right? Yeah.
• 3:24
  Yeah. So, so I mean, right, we're
• 3:27
  going to go all the way back to the very beginning here, right?
• 3:29
  Talk us through. First of all, were you always a
• 3:32
  whiskey fan whiskey drinker before you started your ventures
• 3:35
  into glassware? Yes, I was and I would go into a
• 3:41
  bar and and ask for a whiskey, anything Deanston like I'm
• 3:48
  ringing just now or a term everyone or whatever it was.
• 3:51
  And I would ask the barman, would you mind putting into a
• 3:54
  wine glass, please? All right.
• 3:56
  Crazy, I know. And I was doing this for ages
• 3:58
  and I thought I've got a crystal factory.
• 4:00
  This is crazy. So I decided I'd create the
• 4:04
  glass and what I did was I based the bowl on the capita the
• 4:10
  master blenders use. And of course the capita has a
• 4:14
  narrow aperture. So obviously I had to open that
• 4:18
  up and then open the belly up, make it so you could swirl it.
• 4:22
  And I believe that no self respecting whiskey drinker wants
• 4:26
  a stem in his glass. So took the stem away and
• 4:29
  married it to this Thistle shaped piece, right.
• 4:33
  And that's how it came about. Wow.
• 4:35
  And I, I actually took it to in fact, I did nothing with it.
• 4:41
  I designed it, got sample made, did nothing with it for 20
• 4:45
  years. He.
• 4:46
  Just walked around whiskey pubs. No, didn't even didn't even do
• 4:51
  anything like that did. You not take one of your own
• 4:53
  lanyards and just have it resting on and you went into one
• 4:56
  of the bars, you could just panned it over, no?
• 4:57
  There was no such thing, honestly.
• 4:59
  And and I did nothing with it for 20 years.
• 5:03
  And my oldest son Paul found it in the factory and said we'll
• 5:08
  just come into my office and say, what's the story with this
• 5:10
  dad? And I told him and he was going
• 5:13
  in to see Richard Patterson that afternoon.
• 5:17
  Richard, you know, from White Mackay?
• 5:19
  Yeah, the most. Dalmont in the world, you don't
• 5:23
  sit too close to him when he's tasting there in case he's
• 5:26
  splatters like with you. So, Richard?
• 5:30
  Enthused about it. So Paul come back told me that.
• 5:33
  So what we decided we decided to do was to consult another 5
• 5:40
  master blenders couldn't go around the ball but to get a
• 5:43
  feel for what they what they felt about the glass.
• 5:47
  Which is it? Do they think it's going to be a
• 5:49
  winner? And they all enthused about it.
• 5:54
  They needed what? What master?
• 5:56
  Blinders, were you going? At the time it was it was Robert
• 6:00
  Hicks from Allied Distillers, right now Pernod Ricard, Robert
• 6:05
  McElroy from United Distillers, now Diageo.
• 6:10
  And now about bro golfer as well.
• 6:14
  Namesake. And then there was John Ramsey
• 6:19
  from the Edrington Group. David Stewart from William
• 6:24
  Grant. Yeah, he's now the Boveny master
• 6:29
  blinder emeritus, I believe. Yeah, yeah, yeah.
• 6:32
  And another person who endorsed the glass, and it was Michael
• 6:36
  Jackson. Oh wow, so.
• 6:38
  Yeah, way, way back, way back there.
• 6:40
  Yes. So I mean, you've gone to the
• 6:42
  big hitters to get the endorsements from.
• 6:44
  Just to get the fuel for it and there and it's because there
• 6:48
  there never was a glass for whiskey.
• 6:49
  If you saw a glass for champagne, you know that's for
• 6:53
  champagne, that's for cognac and so on.
• 6:56
  Wine, there never was one for whiskey.
• 6:58
  So. And I mean, we've been served
• 7:00
  whiskey in some pretty terrible glasses, these big tumblers that
• 7:04
  kind of spread it out like. Well, that's the way that when,
• 7:08
  you know, when you get a 25 mil measure exactly, Yeah, you know,
• 7:11
  you know when you get a 25 mil measure in a long based off long
• 7:15
  bottom glass, you know, you know, you end up you need, you
• 7:18
  need a triple for a treble measure.
• 7:21
  Please this is a 35 mil. 35 mils yeah, absolutely fantastic now,
• 7:25
  right. So talk me through the timelines
• 7:27
  here then. So the first time when you came
• 7:29
  up with the design and manufactured the the the
• 7:31
  prototype as we'll say and then forgot about it, what we're
• 7:34
  talking year wise. Well after speaking with the
• 7:38
  Master Blenders, that encouraged me to go to production right?
• 7:43
  So I got but before the production I got 1500 mouth
• 7:48
  blown, hand produced samples and launched the glass at Whiskey
• 7:54
  live in London. 2001 Popular. High it was really, But everyone
• 8:00
  thought it was a great idea, a good concept.
• 8:02
  Let's go for it. In fact, I always remember this
• 8:07
  chap came up to me and said, do you know it was worth coming to
• 8:11
  this show just for this glass? Wow.
• 8:14
  And that I didn't know who the guy was, It was Sukinder Singh.
• 8:17
  Oh good. Lord from.
• 8:19
  The Whiskey HC. Yeah, yeah, yeah.
• 8:21
  So that was a, that was a nice endorsement.
• 8:23
  Of all the whiskey that there's been going on in that room and
• 8:25
  he's walked away saying it was the glassware that was the
• 8:27
  fantastic that's. What you're saying?
• 8:28
  Yeah. And when you so when you said
• 8:30
  you had the the mouth blower, were you actually doing that at
• 8:32
  the show where you were actually no, no.
• 8:33
  No, we got them produced. Right.
• 8:35
  So you had produced and. Put and launched it at the show
• 8:38
  and then and then because it was so well received by all the
• 8:42
  exhibitors who were and at that time the master blenders would
• 8:47
  be on the stand. You know, like Richard
• 8:49
  Patterson, David Stewart, John Ramsey.
• 8:51
  They were all the the top guys at the time.
• 8:54
  And that encouraged me to go for a film production and for a life
• 8:58
  in me. I can't remember whether it was
• 8:59
  quarter of a million or half a million, but it was a big.
• 9:02
  A big order. That was a big scary order and,
• 9:06
  and, and there was one company wanted to purchase the first
• 9:13
  production in its entirety. Really.
• 9:16
  All 15,000 or the big? 250,000 or more I hope it was
• 9:23
  and I it was very tempting because I was skint.
• 9:27
  That was very tempting, but it would have forever killed the
• 9:30
  concept. It would have been forever seen
• 9:32
  as their glass and I was trying to create a glass for the
• 9:36
  whiskey industry as a. House, Yeah.
• 9:38
  So you're saying, but it was awfully tempting.
• 9:39
  I bet, I bet. So this is 2001. 2000 and.
• 9:42
  One so so you have to go back, what, 20 years when you actually
• 9:45
  first came up with the concept of the glass after going home
• 9:49
  and looking at your so I so So what made you just sit on it?
• 9:52
  I mean, right In fact, sorry. Too busy to earn a living and
• 9:55
  doing other things because when I started the business, everyone
• 9:59
  knows me for the glass, for the Glenn Cairn glass.
• 10:01
  But the company was started 20 years before that.
• 10:05
  And it was I was calling on the industry, trying to get the
• 10:11
  whiskey industry to package the premium whiskeys, the rare
• 10:15
  whiskeys that are expensive whiskeys in crystal decanters.
• 10:19
  And, and that was my focus at the time.
• 10:22
  So the glass had to go in the back.
• 10:24
  Burner so you what you did so like this is this is my next
• 10:26
  question. Let me on to the next question
• 10:27
  was because you, you, you weren't just a you, you weren't
• 10:32
  just somebody that started to get pernicative about glass
• 10:34
  because you were in the industry of crystal glass and glass
• 10:36
  before the Glencairn came. So you had you already had a
• 10:40
  built a business that specialized around.
• 10:42
  The decanters. Or the decanters.
• 10:43
  So when did that start? How did you get into that then?
• 10:46
  Oh, get into that. I was actually recruited to set
• 10:49
  up a new division for Edinburgh Crystal, right?
• 10:53
  And very soon realized I'd be going into whiskey companies and
• 10:58
  saying why don't you put your fact that your rare whiskeys
• 11:02
  into a crystal decanter and they're all saying a good idea.
• 11:05
  Well, think about it. And it was taking.
• 11:07
  Nothing was really happening. And so it was, it was not an
• 11:11
  easy one. And then I realised very quickly
• 11:14
  that the whiskey industry had criteria that you had to meet,
• 11:21
  which Edinburgh crystal, when at all geared up to do.
• 11:24
  I'd been an order for a decanter and half a dozen glasses and
• 11:27
  they'd say fine, yeah, we'll get it ready for three months time.
• 11:30
  Yeah. No, that's not you.
• 11:31
  No, we need it in two hours. Yeah.
• 11:33
  So. And then I realised if you had,
• 11:35
  if, if I addressed the whiskey industry's concerns, IE fill
• 11:40
  levels had to be accurate. Fortuity for for whiskey bought
• 11:47
  the canter is going across the Pacific.
• 11:50
  Yeah, we've got to allow for expansion and contraction and so
• 11:53
  on. And lead leaching was another
• 11:56
  thing that had to be addressed, which was later on.
• 11:59
  And I was the first person to address the lead leaching.
• 12:04
  So that would come out of the crystals.
• 12:06
  Crystal, yeah, leaching from the lead crystal into the whiskey.
• 12:10
  I mean, I still to this day believe you would need to drink
• 12:13
  so many decanters. And by that time, your liver's
• 12:17
  timed anyway, so who cares? Who cares about the lead
• 12:20
  poisoning? Yeah.
• 12:22
  So yeah. But all these things had to be
• 12:24
  addressed before the industry would really buy into it.
• 12:27
  And if you're if you've got a production line going, every
• 12:33
  component has to be there on time.
• 12:37
  Yeah. And that included my decanters
• 12:40
  and all the everything else that goes along with it.
• 12:42
  So how long would it take to man tip?
• 12:44
  Cause I'd imagine working with crystal must be quite difficult
• 12:48
  to do at times on a, on a mass scale of production, which is
• 12:52
  probably why when you get crystal, good crystal glasses
• 12:55
  and there's an, you know, there's a little bit more of an
• 12:57
  expense to how they're made in the product production of it.
• 12:59
  And, and obviously the, the, the, the quality of the end
• 13:02
  product as well. So how long does it actually
• 13:04
  take to manufacture a crystal decanter?
• 13:07
  Oh. Well, first of all, we've got to
• 13:08
  design it. Yeah, well, we've got if when
• 13:11
  you do get a chance to come to the factory, you'll see all this
• 13:13
  being done, you've got a good, a good design team.
• 13:17
  And someone will come to us and ask us for a specific design
• 13:23
  perhaps. And I always remember we at the
• 13:25
  beginning, they, they'd maybe go to a design house and design
• 13:29
  house would come up with a design for the encounter and
• 13:32
  we'd look at it. The guy who's who was the head
• 13:35
  of my art department, Jim Drysdale, super guy.
• 13:39
  And Jim was a quiet man. He would do what they wanted,
• 13:42
  and then he would do his own style, take it back to them, and
• 13:45
  they would invariably go for our style.
• 13:47
  Yeah. Yeah.
• 13:48
  And we never charged for that. We do now, but we never did
• 13:51
  then. We just looked upon it as part
• 13:54
  of the service that we provided. So it was.
• 13:57
  And then so so from the design process then I'd take it D then
• 14:01
  have to specifically order the. Well, we would design the the
• 14:05
  decanter and then what I did right from the, from day one, 45
• 14:10
  years ago was I was introduced to the, the top crystal
• 14:16
  manufacturers in Western Europe, so Germany, Italy, Portugal,
• 14:21
  etcetera. And I, I was introduced through
• 14:24
  the guy who was the managing director of Edinburgh Crystal
• 14:27
  chief executive. He was prepared to help me in
• 14:31
  this. He introduced me to all these
• 14:33
  people. So we would then design A
• 14:35
  decanter and depending on whether it was a semiotic
• 14:39
  similar automatically made the canter or a mouse blowing hand
• 14:42
  cut, we would determine which factory was best to produce
• 14:47
  that. And, and to this day, we still
• 14:49
  have the same policy and we've had been dealing with the same
• 14:53
  people for 45 years. And it's great relationships,
• 14:59
  you know, and everything in life is about relationships, but
• 15:03
  especially business. If you don't have a
• 15:06
  relationship, I always remember saying to the boys, when they
• 15:09
  come into the business, look after your customers.
• 15:12
  Obviously that goes without saying, but also look after your
• 15:15
  supplier. Don't screw them to the wall
• 15:18
  because if you do that, you don't have a relationship.
• 15:21
  You can't phone, pick up the phone and say, do me a favour.
• 15:24
  Yeah. Because if you're not being
• 15:25
  fair, no. No.
• 15:27
  And you know what? You can't.
• 15:27
  Expect it. Exactly.
• 15:29
  When you look back, Angus, you know conversations where you
• 15:31
  look at heritage businesses in whiskey, Sure.
• 15:34
  We had to chat with Stephen Rankin of Gordon Macphail and he
• 15:37
  said that was the message passed.
• 15:39
  Down through the family Well, this is.
• 15:40
  It we look after the suppliers as well as making sure that
• 15:43
  we're putting, you know, good, reasonably quite priced whiskey
• 15:46
  for what it is out to the market, but also look after the
• 15:50
  guys that are giving us a whiskey look after the people
• 15:52
  that are giving us a cask and that's that's put, you know and
• 15:54
  that's what you need to look for.
• 15:55
  No, Stephen Rankin talked about that, especially the
• 15:58
  relationships that Gordon Macphail had with different
• 16:01
  distilleries that. The distilleries could almost
• 16:03
  phone Gordon McPhail and say do us a favour, That's right, take
• 16:07
  some liquid. And also on the other side of
• 16:09
  it, the the relationships Gordon McPhail had with the bodegas in
• 16:14
  Spain and the guys out in Tennessee.
• 16:18
  Are those Yeah, we've had great relationships with Gordon
• 16:22
  McPhail for I mean, we did the the oldest whiskey ever bottle
• 16:26
  that was the very first one was 70 year old Mortler.
• 16:30
  The Generation series. Yeah, I.
• 16:31
  Remember. Was this in one of your
• 16:33
  decanters? Yeah, and Michael Locker invited
• 16:37
  number two sons, Scott and I to the Castle.
• 16:41
  Big production, all the TV cameras were there, escorted the
• 16:45
  Helen Regiment and and so on. And we made 54 of these
• 16:51
  decanters and we're going to be sold for £10,000 each and I
• 16:56
  remember 50, four, £10,000. It's a lot.
• 17:00
  Big Ask and Michael Michael Lookert phoned me the following
• 17:04
  week, said they're all away. Yeah, mental.
• 17:07
  Week. So the following year we did
• 17:09
  this. The oldest get it was 70 year
• 17:12
  old Glenn Livet. Yeah, twice the price, yeah.
• 17:16
  Yeah, yeah. Exactly.
• 17:17
  And and you know the crazy prices now.
• 17:21
  For. For some of the really rare
• 17:23
  whiskeys, it's. But it's part of.
• 17:25
  It. Now you mentioned number two,
• 17:28
  son there. Is that an order of age or an
• 17:30
  order of how much you're? Is that the right?
• 17:33
  123 is Paul, Paul, Scott and Andrew all in age?
• 17:38
  Right, when you say #2 son, oh God, I wonder what he must have
• 17:41
  done well or even what's, what is number one son getting to do
• 17:44
  and what is #3 So I'll have to go to the.
• 17:46
  But I mean, going back to that, the Cantor side, we spoke
• 17:50
  earlier at the bar just briefly about what you're doing.
• 17:52
  You were mentioning about the decanter side of the business.
• 17:55
  And you said that it had been a bit of a struggle back then at
• 17:57
  the time to try and get whiskey companies to, to buy into that
• 18:02
  process. Did you think, looking at what
• 18:05
  you know now? And I would say that I've been
• 18:07
  fortunate enough to be a couple of, you know, fancy premium
• 18:11
  whiskey launches where now what we see, as you've mentioned, the
• 18:15
  price scale on these whiskeys, they've got to put them in a
• 18:18
  decent container of, you know, they've got to make it a
• 18:21
  decanter, they've got to make it individual, unless you're Glenn
• 18:23
  Farkless. Well, that's it.
• 18:25
  It's just with the same bottle. I was getting the same bottle
• 18:27
  with the same blame. And yet and seeing that Glenn
• 18:30
  Farkless was the first to order crystal or is it for me, George
• 18:34
  Grant George or the decanters, what small water jugs and
• 18:40
  whiskey tumblers all engraved with Glenn Farkless and they
• 18:43
  were all going at that time. The market then was Japan all
• 18:47
  going to Japan. And George was the first person
• 18:50
  to order the decanters from. So what was the decanter market
• 18:54
  then 40 odd years ago then? Was it more about decanters that
• 18:58
  was retirement gifts, things that are sitting on people's,
• 19:02
  you know, you picture the whiskey that I've got my I've
• 19:05
  got my grandfather's. He was gifted at by Valentine's,
• 19:07
  his retirement decanters. I've got them in the house and
• 19:10
  it's 3 very beautiful decanters and a decanter.
• 19:12
  Kate Carrier. Yeah, yeah, and all that kind of
• 19:14
  stuff. And I've still got the still
• 19:15
  with the box and it's got all the instructions on it and all
• 19:18
  that kind of cleaning instructions and all that kind
• 19:20
  of thing. But you know, was that the start
• 19:23
  was that the market back then and, and did the market then
• 19:26
  pick up onto this when suddenly when these really, really
• 19:30
  prestige and expensive whiskies are being launched now they're
• 19:34
  starting to see like the government failed generations.
• 19:37
  I was, I was, it was actually a government fail.
• 19:41
  It was the Ben Romack 50. I was at the launch for that in
• 19:44
  Edinburgh. And the bottle, yeah, if you're
• 19:47
  going to be spending the money that there's asking for that
• 19:50
  bottle and you're going to have a whiskey that's aged for 50
• 19:53
  years at that price, it has to come in.
• 19:56
  It has to look great. It.
• 19:59
  Does and and so, so is that something that's you've seen
• 20:03
  take off or the and and was it this?
• 20:05
  What was the start? What was the market like for you
• 20:07
  40 odd years ago? It was slow to start with the
• 20:10
  the big boys certainly didn't buy into because their focus was
• 20:15
  on case volume, sure, case goods.
• 20:18
  That was the big thing. So it was a little interesting.
• 20:21
  So it was a it was smaller or or rather the the more forward
• 20:30
  thinking guys who bought into it like like George Grant for
• 20:36
  example, initially and then burn Stewart Inver House.
• 20:42
  Not the big boys to start with, but they're into it now.
• 20:46
  Yeah. But then that was that's.
• 20:48
  The way it was and you think then the whiskey tourism we
• 20:50
  always laugh at. Do you do any Nessie decanters?
• 20:52
  No. No.
• 20:54
  But I mean. That would be Ruden, yeah.
• 20:56
  Your your design process quite because obviously you've got an
• 20:58
  in house designer, but do you get specific requests from
• 21:01
  distilleries and whiskey companies saying, oh, we want
• 21:05
  something that looks like this? And I take it sometimes you have
• 21:08
  to say that's not possible, you can't make that.
• 21:11
  Or is that a case of well, do you know, let's give it a go and
• 21:13
  see if it works? We generally have a go and nine
• 21:15
  times at a time it'll be achievable, maybe like a few
• 21:19
  modifications. But I mean, I see these kind of
• 21:22
  Macallan ones that are like a doughnut now, these kind of
• 21:25
  things, these. I know.
• 21:27
  Do you have kind of complexities with those sorts of things?
• 21:30
  Well, we did the very the 1st Macallan 1824.
• 21:34
  Why? We did those decanters, yeah,
• 21:37
  way back years ago. Right.
• 21:39
  I mean, when you look at the what was the, the, the, the,
• 21:41
  the, this year, not that long ago, they did the, the auction,
• 21:46
  one of one, the sellers, one of one.
• 21:49
  And you look at some of those being what, bearing mind the
• 21:52
  whiskey that you're getting is literally whatever's there.
• 21:55
  That's what what's ever put in that bottle.
• 21:57
  That's what's available to purchase.
• 21:58
  And they raised a hell of a lot of money for charity, which is
• 22:01
  absolutely fantastic, I know. But when you see those the
• 22:04
  different styles of bottles that are put on display on there.
• 22:07
  Well, we did 14 of them. Did you?
• 22:10
  Did you I mean? Because it was good to fight, I
• 22:12
  mean. And we did.
• 22:14
  We did more than 14 last year, yeah.
• 22:17
  Wow, so can you say which ones are?
• 22:19
  Oh, I can't remember them all, Yeah.
• 22:22
  But I mean, that must so because one of the things was it not the
• 22:25
  was it the Glenn Livett one that was the one that went for the
• 22:28
  most? Was it Glenn Livet that that was
• 22:29
  the one that went for the most and that was like, you know,
• 22:32
  sort of wooden. It was like the the glass was
• 22:34
  inside the wood and all that kind of stuff.
• 22:37
  Because now what they're doing is they're working with artists,
• 22:40
  they're working with art designers who are coming up with
• 22:42
  these. And because that's what they've
• 22:43
  got to do. They they have to not only are
• 22:45
  they telling the story of this has got 50 year old Glenn Livett
• 22:48
  whiskey in it, it's one of one of one what no one else in the
• 22:53
  world. Has so there's a bit 14 of the
• 22:55
  yeah, one of one. So we were dealing with artists.
• 22:59
  I mean, that's incredible, right?
• 23:00
  I wanted that. What we've got in our glasses.
• 23:02
  Then I guess what have you have you got?
• 23:04
  There. So I I started off with the I
• 23:08
  was looking through the athletic arms, seeing what they've got in
• 23:10
  recently. Yeah.
• 23:11
  And I came in, you offered me a drama and I couldn't think what
• 23:16
  I wanted. And Kev came straight with a
• 23:18
  bottle I had thought of straight to me it was the Aran Isla
• 23:22
  barley. I know Ross had this last night
• 23:24
  and absolutely delightful. Very, very nice.
• 23:27
  So I think this episode is, I think this episode will be two
• 23:30
  weeks after what we recorded last night, so two weeks ago.
• 23:33
  Exactly. Yeah, Yeah, Two weeks ago he had
• 23:35
  it. And he he would.
• 23:36
  He was speaking about it more eloquently than I ever could, so
• 23:39
  I'll leave it to him. Yeah.
• 23:41
  I've also got a Kill Woman, which is a private cask release.
• 23:46
  I can't remember the age on it exclusively in bourbon so smells
• 23:50
  absolutely great. So like.
• 23:52
  A classic girl woman. And we've got we're going for
• 23:55
  the priest and the ginger boy. Yeah, we've got the half
• 23:58
  Guinness with the huff and huff, huff and.
• 24:01
  Huff and. What have you got yourself,
• 24:03
  Graham? I ordered.
• 24:05
  I ordered the Deanston, OH. You've got a.
• 24:06
  Deanston. Yeah, and the do you know I I'm
• 24:10
  useless at determining determining the different
• 24:14
  characteristics. Oh well, I know what I like if I
• 24:17
  get a pick up of whiskey and I knows it, but and and this glass
• 24:22
  is designed to force you to knows it and and knows it.
• 24:27
  If the if the nose appeals to me and then the taste appeals to
• 24:30
  me, I've got a winner. I hope there's hundreds of
• 24:32
  winners out there, as you know, But I always remember coming
• 24:36
  over from yellow one time with and I was with He's departed
• 24:41
  now. Colin Ross, who's the master
• 24:43
  blender, had been nervous, the managing director as well.
• 24:46
  And there was Colin and his wife Rosie, and on the ferry.
• 24:50
  And I said to Colin, you know, Colin, I'm, I'm useless at
• 24:54
  determining the different characteristics of a whiskey.
• 24:57
  And it's something I think Graham and I struggle with a
• 24:59
  little bit sometimes as well. We're a good company.
• 25:02
  We meet these people and they go, oh, XYZ.
• 25:04
  And I'm thinking. Oh yeah, and Colin said to me,
• 25:08
  peace me, Raymond, It's only water on grass.
• 25:10
  I. Mean there's yeah, I mean, when
• 25:17
  you look back through history, we've talked about this.
• 25:18
  It was Arthur Motley, I guess it said it was a tasting notes only
• 25:23
  go back to sort of the early 90s, like mid to mid 90s, maybe
• 25:27
  even early 2000s where probably your glass helped because you
• 25:31
  know, we do you talk about Richard Patterson.
• 25:33
  We always have a laugh about that.
• 25:35
  Hello. Good morning.
• 25:36
  How are you? But, you know, I think the
• 25:39
  interesting thing is that you've taken the, the design of what?
• 25:43
  The what we know. What was the name of the glass,
• 25:44
  the computer, the computer, right.
• 25:46
  Because there must be, and you hear them, the big gin bowls
• 25:49
  that you're seeing and things like that.
• 25:50
  There has to you and you'll know a little bit more about this.
• 25:53
  But the, the the roundness must open up for yeah, make it easier
• 25:57
  for for smelling and stuff like that.
• 26:00
  But I, I think when we, when we sit down and we sit there and
• 26:04
  everyone's having a wee nose, if it smells nice and it tastes
• 26:06
  nice, that's good. And that's, that's I've got I, I
• 26:10
  picked the I'm going to fall into the trap of them very
• 26:14
  quickly becoming sponsors of the podcast.
• 26:17
  And I don't mind if I keep giving us big whiskey.
• 26:19
  But the, the Jane St. the Jane St. bourbon one, which is a Jane
• 26:25
  St. new release by Woodrows of Edinburgh, that single malt, but
• 26:28
  they've just brought out Jane St.
• 26:30
  It's, it's, it's not single cast.
• 26:32
  It's, it's 40 odd percent and it's a bourbon 1A shredded one
• 26:36
  and a beated one. Nice and easy go and no
• 26:38
  complications there at all. No airs and graces and I believe
• 26:42
  you can scan the back of the the bottles and you've got a QR code
• 26:46
  and find out where this is from. So this is a 5 year old
• 26:48
  Glencadam and I'm back on the Glencadam wagon after our trip
• 26:51
  to to the Glencadam. Just elevate the weekend as
• 26:54
  we're recording this. But it, it was absolutely
• 26:56
  fantastic. I've got that lovely by sheer
• 26:59
  coincidence of 850 open bottles of whiskey on the back bar here.
• 27:04
  I also ordered a Deanston 12 and just hadn't had it for an awful
• 27:09
  long time and. I just there.
• 27:11
  Was a little favorite years we loved the Deanston 12.
• 27:13
  There was a Deanston 18 I think we tried which I absolutely
• 27:16
  love. So again easygoing and sitting
• 27:18
  on our lovely whiskey stories block of wood.
• 27:22
  I don't know what's what's the word for this to be No, what it
• 27:24
  called what's it called because we're going to speak to we're
• 27:27
  going to speak to Raymond. He's going to put an order in
• 27:29
  for so don't worry because John from it use.
• 27:34
  You like to get the chains I. Get it done unless they get your
• 27:38
  chains. You.
• 27:39
  Made it for us. A lovely gift for our 2nd
• 27:42
  birthday. It's a cracking what?
• 27:45
  You'd call it? No, I mean it's just like a
• 27:47
  presentation. Yeah, I think it's like what
• 27:49
  we'll have to officially call. It's a Glen Cairn because it is,
• 27:52
  it's only Glen Cairns that fit in there.
• 27:54
  So it's Glen Cairn. So I've put that in the, but
• 27:57
  I've ordered now a little bit. They told me and that you are a
• 28:01
  big fan of blended, twisty, but all blended whiskey as well.
• 28:04
  We get the age on it. So we I thought, well, you're
• 28:07
  the perfect guest for us because I was able to find a dusty old
• 28:10
  bottle. One of the few bottles remaining
• 28:12
  at the back bar of the whiskey story is 25 year old blend,
• 28:15
  which is bottled in collaboration.
• 28:17
  We're rare fine. So we've got a drama that as
• 28:19
  well. They have 25 year old blend.
• 28:21
  So what? What is it about blinds that.
• 28:24
  That I've always liked, but you know when I started drinking 100
• 28:28
  years ago, the in the bars in I'm from Airdria.
• 28:32
  Recently, I remember going to the barn, the West End barn
• 28:35
  Airdrie and no one drank malt whiskey.
• 28:38
  There was no malt whiskey in the bar None, no, none at all.
• 28:42
  Everyone drank a blend and blends have have always been.
• 28:49
  Obviously I enjoy a nice single malt.
• 28:53
  I've got preferences but I always fall back to but if I
• 28:58
  someone offers me I need blend especially if it's a Sherry
• 29:02
  finished one give me that well. There you go, you're.
• 29:06
  Out. Oh good though.
• 29:08
  And it looks fantastic in the Glencairn glasses.
• 29:10
  I have to say I was going to get you in just a round Tumblr just
• 29:14
  so you could really. No, no, no, no.
• 29:16
  But I'm getting very nervous. That bottle's looking awfully
• 29:19
  low. So there's not.
• 29:21
  These are all the bottles around us that we've finished.
• 29:25
  So the one thing about the Glencairn glass is it is giving
• 29:28
  away almost exclusively. Every distillery is a wee free
• 29:31
  gift if you go for a tour so. News.
• 29:34
  Wonderful news. So was this something you went,
• 29:37
  I mean, or when rounded the the summaries putting these glasses
• 29:41
  in distilleries or was it was it the other way around?
• 29:44
  Was it the distilleries coming to you?
• 29:45
  It's a bit of both really, a bit of both.
• 29:47
  Angus, I did, Paul, my oldest son, number one son #1 even
• 29:52
  rounded distilleries right from when we launched the glass.
• 29:55
  And, and then I also remember some years later, Ian Miller
• 30:03
  from Glenfeder, he contacted me. He said, Raymond, you're going
• 30:07
  to have to bring out a weird glass, right?
• 30:09
  So we're we have, we do produce. Is this the wee nosing?
• 30:12
  The wee Glencairn. The wee nosing glass.
• 30:14
  Yeah, because. What he said.
• 30:17
  We're we all love the Glencairn glass for all the whiskey tours
• 30:22
  we do to pour up the 10 mil 10 seat, you know, whatever it was,
• 30:29
  he says. They look miserable in the Glenn
• 30:31
  Cairnglass, so bring out a smaller 1.
• 30:34
  So we did. So you.
• 30:36
  And that's huge. Elk Glenn Ferret looked like
• 30:38
  miserable. All right, well, because
• 30:40
  remember that time that would have been when Glenn Ferry were
• 30:42
  giving away free tours? Well, this is it exactly.
• 30:45
  Free tours. So everyone got a drama at the
• 30:47
  end. That's exactly right.
• 30:48
  That was. What I was going to ask how many
• 30:49
  times have you been given a free gift of your own glass?
• 30:53
  Quite often. I don't always take it away.
• 30:57
  No God. So I mean roughly on productions
• 30:59
  because your factories and fuel and I suppose with the build up
• 31:03
  to Christmas time, you'll be flat out I mean the Christmas
• 31:07
  rush must start for you probably August time.
• 31:11
  So you're getting all your stock on product ready so that when
• 31:13
  it's like, because everyone will be getting Christmas gift sets
• 31:17
  and there'll be loads and loads of retailers.
• 31:20
  There's loads of that. An actual fact is all year.
• 31:23
  Round all year round. But how many?
• 31:24
  What kind of any glass glasses do you think?
• 31:26
  Or how many do you know? How many are producing in a
• 31:28
  year? 5 million. 5 million glasses in
• 31:32
  it, yes. A glass for everyone in Scotland
• 31:34
  a year, basically. I don't get invited to any
• 31:36
  parties anymore because they just they seem to go missing.
• 31:41
  That's tell you what, we should get on to the Scottish
• 31:43
  Nationalist Party. The Scottish Government say
• 31:45
  every child with a baby box should be given a glass.
• 31:48
  I mean that's incredible because my wife gets on at me for having
• 31:55
  about 8 or 9 in my cupboard at. The boys heat you'll need to
• 31:59
  pick up. I mean, 5 million glasses and
• 32:04
  they go all over the world as we've talked about.
• 32:05
  They go all over the world. And do you have you, have you,
• 32:09
  Is it just your sons now or have you been out and about selling
• 32:12
  these to tourists, tourists, but selling them to foreign markets
• 32:15
  and things like. That Oh yeah.
• 32:16
  But well, I used to go out to like the the whiskey shows and
• 32:21
  all over America used to go to those.
• 32:24
  The boys still go. In fact, Scott is just back from
• 32:28
  America. He was over there, he was over
• 32:30
  in Kentucky and then we went up to New York, So and I know he
• 32:34
  was doing business with major whiskey companies over there.
• 32:38
  And you know what I love about this Angus?
• 32:40
  It's one of my favorite stories is the first ever millionaire in
• 32:42
  the gold rush over in the States.
• 32:45
  And actually with all these people travelling over America
• 32:47
  find, find their millions in fine gold, the first person
• 32:51
  during the gold rush interstates was the guy that sold the
• 32:54
  shovels and the pickaxes, right. And what you've done is you've
• 33:00
  found that market where you know, you've got, we've got pubs
• 33:03
  and we've got bars and you've got whiskey clubs, you've got
• 33:05
  all these things and you've got the distillers and the
• 33:07
  distilleries that are producing it.
• 33:09
  But like you've said, they need something.
• 33:10
  They need somebody to drink. And everybody needs something to
• 33:13
  put it in, and that's absolutely.
• 33:14
  You know what we've received, We got with three Queens awards and
• 33:20
  for the glass. And then and this year we got
• 33:22
  the, the Kings award for, for renovation for the glass.
• 33:26
  But one of the other awards we were given was the malt, the
• 33:33
  malt advocate, the, the whiskey magazine in, in the States.
• 33:37
  They, they, I think it was 2012 or something like that, they
• 33:42
  gave us awarded as the industry leader of the year.
• 33:46
  And we're not even a whiskey company.
• 33:48
  So that was, that's incredible. I mean, it must be so pleasing
• 33:52
  like that, that just that conversation, just that decision
• 33:55
  where you've gone in and gone from drinking.
• 33:58
  Why was it that you drank wine and a whiskey and a wine glass
• 34:01
  to start with? What was the reasoning behind
• 34:03
  it? Just that you didn't like a
• 34:05
  tungsten or no I. Always noticed my whiskey before
• 34:08
  I drank it and always felt better if they put it into a
• 34:12
  wine glass. It suited me better.
• 34:14
  Yeah. Felt a bit poncey actually, so I
• 34:17
  had to stop that. I'm glad you had to go and buy
• 34:21
  your own. Talk us about your journey in a
• 34:24
  whiskey then, because we've talked about the start of how
• 34:28
  you came up with the Glencairn. You've got your work, you've got
• 34:30
  your crystal manufacturing side of things as well, where you're,
• 34:34
  so you're already in the whiskey industry.
• 34:36
  Did you think, was it just as a young man you took a drum?
• 34:38
  Was it something that you liked? Or I did, yeah.
• 34:40
  And I did like it. And this brings me on to yeah, I
• 34:44
  know you're talking about whiskeys.
• 34:45
  That what whiskeys would I drink when I started drinking whiskey,
• 34:50
  I, I two older cousins, Walter and John and big guys, they were
• 34:55
  like when we were all weightlifting all that.
• 34:57
  But the the the two brothers argued about everything,
• 35:01
  football, politics, everything except whiskey.
• 35:05
  They drank Johnnie Walker Black Label and if that got me into, I
• 35:11
  would be in their company or in their friends company and
• 35:13
  actually my own friends company. And everybody at that time in
• 35:16
  Airdrie, where I lived, was drinking Johnnie Walker Black.
• 35:20
  Yeah, it. Really does get far, doesn't it?
• 35:23
  If it's made it all the way to Airdrie, I'll tell you what.
• 35:28
  In fact, it was my first drum in here tonight.
• 35:31
  So that was that was an introduction.
• 35:36
  And if I go into into barley here tonight and it's a wall of
• 35:42
  whiskey, Yeah, Yeah. And before I even think about
• 35:45
  what I'm going to have, as I did tonight, give me a.
• 35:48
  Well, you're lucky that Johnny. Walker Black.
• 35:49
  Because we've asked for Johnny Walker in black here once and
• 35:52
  they didn't have it. So Kim's taken note and got some
• 35:56
  in stock. But because that's it.
• 35:58
  That's the that's where Agnes is.
• 36:01
  We cut out tonight when you're under pressure.
• 36:03
  Is that Ross Bath talked about how he does the podcast with us
• 36:07
  and he he said some things when you come to diggers.
• 36:11
  He ordered a Balveni 12 so that he can make his mind up on what
• 36:15
  he's going to order next. He's got a drama.
• 36:18
  I've got a drama ponder because when you are faced with it and
• 36:20
  Sam Sam Simmons talked about it on the podcast last night.
• 36:24
  He said something from a whiskey drinkers point of view.
• 36:27
  You can come in here and I'm guilty of it, where it's funny,
• 36:30
  we always stand at the same place at the bar, so you're only
• 36:33
  ever seeing the same whiskies there.
• 36:35
  There's about 5 or 6 distilleries we never order.
• 36:37
  Any whiskey from but never had nothing to eat the.
• 36:41
  Other side, yeah. Sam sent me a bottle quite
• 36:44
  recently of Eastland and you I liked and sent it up.
• 36:50
  Yeah. By the way, I.
• 36:51
  Mean, and there's still some of it left, right?
• 36:53
  Fantastic. But I mean the names that you've
• 36:56
  already mentioned on this podcast, I mean you've been in
• 36:58
  the industry for. But I would say this as well as
• 37:01
  it's fascinating to think you could look at the Glen Can Glass
• 37:05
  and you look at the heritage and the name and you think this
• 37:08
  glass has been around forever. Yeah, but actually when you
• 37:11
  think about. This is, I'm quite, I'm quite
• 37:14
  surprised at such a young invention because to me, you
• 37:18
  know, I was about 11 in 2001. So this this is something
• 37:23
  exactly before, before I started on the whiskey.
• 37:26
  So it's, it's always existed for me.
• 37:28
  So it's it's, yeah. It's if I have a job at all,
• 37:34
  it's rolling about the street with lawyers all over the world
• 37:37
  and. Oh, for.
• 37:39
  Defending the fakes? Sorry.
• 37:41
  Defending others against the. Fakes podcast that use your
• 37:45
  imagery in there because I was going to say.
• 37:49
  This must be trademarked and you know when it's an exclusive
• 37:53
  thing that you can. Oh yeah, all over the.
• 37:55
  World, it's Needless to say. Expensive exercise taking them
• 37:58
  on. Yeah, but take, take them on we
• 38:01
  do. All right.
• 38:02
  Yeah, well, you can't not take them on.
• 38:04
  You can't afford not to. Yeah, I know.
• 38:06
  Well, that's it because it just seems that at the time and it's
• 38:10
  funny, Angus, we've, we've listened to quite a few people
• 38:13
  over in fact, Sam Simmons, last week's episode that went out
• 38:17
  here, Sam talking about it about how in the early 2000s he was
• 38:22
  like the 4th blog whiskey blog in the world.
• 38:27
  So which made him doctor Whiskey.
• 38:30
  That was who he was. So basically in the early 2000,
• 38:33
  then you hear early 2000s, Arthur Motley was working as a
• 38:37
  bartender for at the SMWS Vaults where we've had a very good
• 38:42
  morning there for our, for our whiskey day out.
• 38:45
  But he's working behind there at the time.
• 38:47
  And the manager comes through and says, Sam, the buyers left.
• 38:52
  Do you want to become sorry, Arthur, the buyers left.
• 38:55
  Do you want to become the buyer for SMWS, Right.
• 38:57
  The week after they graduated? Imagine that just being in the
• 39:01
  right place. Yeah.
• 39:03
  And that. But that was early 2000s.
• 39:04
  And you're hearing about, like, Sam Simmons talks about the
• 39:07
  accessibility he had at that time, the early 2000s when he
• 39:11
  was writing this blog and then only four whiskey blogs in the
• 39:14
  whole world on the Internet. And he was one of them.
• 39:16
  And he said that he could pick up the phone and speak to these
• 39:19
  master blenders at the time because they were so accessible.
• 39:22
  And like what you've just said in the early 2000s, you've taken
• 39:26
  your glass concept to five and you said you've been modest
• 39:31
  about them. We've got 5 master blenders
• 39:33
  until I ask you, who were their five?
• 39:35
  They were the five people. And you're like some of the
• 39:36
  biggest, most influential names in the whiskey industry to this
• 39:40
  day, and probably for a for a very long time.
• 39:45
  You know, that's David Stewart Bobbini, for example.
• 39:48
  Over 60 years. Yeah, Richard Patterson and all
• 39:50
  these guys like to be able to get, but not just get their
• 39:54
  their sign off on your product, but also to have the
• 39:57
  accessibility to be able to. And that's what I find you talk
• 40:01
  about the relationships in the whiskey industry.
• 40:03
  Everyone is so friendly and so helpful.
• 40:05
  There's there's very few sharp elbows in the industry where
• 40:07
  people aren't trying to help each other.
• 40:09
  But you must have come across all the names and you've been
• 40:11
  being over the world as. Well, yeah, it's been even
• 40:15
  although I've I've been away from the I go to the monthly
• 40:17
  board meetings, that's about it. But I still get my locals are
• 40:22
  candy man. Oh yeah, yeah.
• 40:24
  And there was a guy Freddie, Freddie Johnson from Buffalo
• 40:29
  Trace, wanted to meet me. They came with his grandson,
• 40:32
  Freddie. Who did I take on?
• 40:34
  Candy man. So are you from Buffalo Trace?
• 40:36
  What's his What's his role in Buffalo?
• 40:38
  Trace. Oh, it was the he was the, I
• 40:41
  think third generation. And then and then would you call
• 40:49
  Shinji for the the chief blender for Santori?
• 40:55
  Wow. Can you mind?
• 40:58
  I'll tell you what, it's not a whiskey you.
• 40:59
  Just have to make sure they didn't get their mobile phone
• 41:01
  out when they were in there. No, no, I allowed that.
• 41:04
  Yeah, I know you are. I know.
• 41:06
  I've got photographs of both of them on the phone.
• 41:09
  Yeah, it's not a whiskey related story, but the candy man an
• 41:13
  institutional pub in in Morningside, isn't it?
• 41:15
  It's a it's a great. We've had a few nights in there
• 41:18
  Angus, but I tell you I was speaking to that's good and
• 41:21
  thank you. It was in a distant life.
• 41:25
  I was I used to a forklift instructor which is why for
• 41:29
  anyone who watches our vlogs or vlogs so I should say a video
• 41:33
  vlog. Whenever you come across a
• 41:34
  forklift, that's a nice 8.5 so. I love my fault actually.
• 41:39
  I love my planting machinery and all that.
• 41:41
  But it was funny. So you get chat to these guys,
• 41:43
  right? So one day I'm out in this spot.
• 41:45
  I can't even where it was lone head.
• 41:47
  Maybe I'm out someplace like that.
• 41:48
  And I was having a chat with these boys and I says so bled on
• 41:53
  away Edinburgh lads and asked about I know my geography of
• 41:57
  Edinburgh is terrible unless it's about pubs and stuff like
• 42:00
  that. So I say, oh wait, what's your
• 42:01
  local or anything like that? But that's lad and tell you I
• 42:03
  said I'm Morningside. I said, oh, what pub do you
• 42:06
  drink in Morningside? And he says, well, used to be
• 42:09
  such and such. OK, I said, you ever go into the
• 42:11
  Candy mountain? He said, I'll tell you a funny
• 42:12
  story with the candy man's right.
• 42:13
  He said so he goes I used to be in the golf team at university
• 42:17
  and I and I was in the golf team.
• 42:20
  We're out and it was like we'd have to play Braids Hill or
• 42:22
  somewhere that golf course in Edinburgh on like a Wednesday
• 42:25
  morning and get on as students and what have you played around
• 42:27
  the golf? I said I got my first and 1st
• 42:30
  and only ever hole in one this Wednesday morning.
• 42:33
  So of course Skip student and all his pals and all his golf
• 42:38
  team are saying well you know the rule you'll get a hole in
• 42:40
  one you have to go to the clubhouse and buy everyone.
• 42:41
  I drank. I said thank the Lord it was a
• 42:43
  Wednesday mom, because we walked at the clubhouse and there was
• 42:46
  like 2 folk. But his pals said we can't
• 42:49
  celebrate a hole in one like this so we'll go out.
• 42:53
  So they went out and they ended up out in Morningside and they
• 42:55
  went in the candy. Man's that.
• 42:56
  Big deal. Round Well, that was actually
• 42:58
  what I think his pals didn't want to let him off, I think his
• 43:01
  pals. So they walked out.
• 43:01
  The candy man's right and I said there was like 5 or 6 people in
• 43:05
  there and by this time it's maybe at lunch time, what have
• 43:06
  you. So they're in there and he's
• 43:09
  ordered the and there's this old boy sat there in one of the back
• 43:12
  B bits and that's where they were sat.
• 43:14
  And this old boy sat there and he had about a bit of his pint
• 43:16
  left. So he says he kind of was
• 43:19
  sitting there and he didn't respond.
• 43:20
  So they said, oh, well, just get my paint.
• 43:22
  I think it was, maybe, I don't know if we've got tenants by the
• 43:23
  pint of tenants. They on tap.
• 43:25
  So they stuck the pint down them and they went away and they're
• 43:28
  on their second pint and the guy goes, yeah, that boy's, that
• 43:32
  boy's no top touch. That drop is his pint.
• 43:35
  Is he? All right?
• 43:37
  So they went over and he sort of nudged the boys.
• 43:39
  Excuse me, Pat. And he just slumped over and he
• 43:41
  was still cold, dead, right. God's waiting room.
• 43:49
  I think it's fine, he. Goes Jesus Christ.
• 43:52
  So what they had to do was and at the time the manager of the
• 43:56
  carry, and this was back in the day when the carry manage was
• 43:58
  what the carry manage. Was like, yeah, he wouldn't get
• 44:00
  his money, but so. The ambulance arrived, the phone
• 44:04
  that I was a little bit. There's nothing we could do
• 44:06
  about it. I mean, it's like there's no
• 44:07
  point in rushing this sort of thing like that.
• 44:09
  But they didn't want to cause a scene because they didn't.
• 44:12
  What they didn't want was they didn't want the stretcher, Oh
• 44:15
  no, with a body coming out, so they had to strap him up and put
• 44:17
  oxygen on him and everything like that to make him look like
• 44:20
  he was just unwell and getting bumped out.
• 44:22
  But that's what that boy said. He said the caravan pub for me
• 44:25
  will always be remembered for the first time I ever got a hole
• 44:29
  in one and I celebrated by a dead guy I find.
• 44:35
  But that's a it's a it's a nicely pub adventure down there.
• 44:38
  But I tell you, I will say this. You are What 3 Drams feature
• 44:42
  which you have at the end. You we've had plenty of whiskey,
• 44:45
  right? And there's been plenty of
• 44:46
  stories around it. But you actually featured as one
• 44:49
  of the stories on our what on one of the what 3 drams, a
• 44:54
  person who gave us our what 3 DRAM and I'm struggling.
• 44:59
  I've got a pretty decent recall on this.
• 45:00
  But the problem is this guy and this might give it away who it
• 45:03
  is. He's been on three or four times
• 45:04
  because we kept we deleted one of his episodes.
• 45:08
  Mike Brown of Ian MacLeod the stars.
• 45:12
  He's the He's the brand ambassador for his brand
• 45:16
  ambassador Glen going time to smokehead.
• 45:19
  He's mainly known as Chief Smokehead for Ian MacLeod, the
• 45:22
  Stars and. Tam Do 15 is a cracking whiskey.
• 45:24
  Tam do 15 is an absolute fantastic drum.
• 45:26
  It really is. Yeah.
• 45:27
  The day he got given the news that he'd been given the job,
• 45:32
  which was as a brand new master, he went to Bennett's and beside
• 45:35
  the King's Theatre. That we often go there after.
• 45:38
  That talk, Cross, we've been in there a good few.
• 45:40
  Times recorded one episode in there we have.
• 45:43
  And he ordered a drink and he was talking about like he was
• 45:48
  being, he was talking out loudly about how he just got his job
• 45:51
  and you were at the bar and you overheard them and you bought
• 45:54
  him a drum, really. And then he said what a really
• 45:57
  nice thing you had. Them in there as well I'm sure.
• 45:59
  He said what a lovely thing for somebody to do and you couldn't
• 46:03
  believe the friendless and then you explained who you were and
• 46:06
  he went. The day I found out, I got my
• 46:09
  first ever job in whiskey and the guy who invented the Glen
• 46:14
  iconic glass has bought me a drum to celebrate.
• 46:17
  That's good. You never know when you're going
• 46:18
  to get caught. But the other interesting thing
• 46:21
  Mike Brown brought to the pod, I don't know if this is something
• 46:24
  you manufactured or would endorse, but it was for
• 46:26
  smokehead and they're all very specific glass.
• 46:29
  It was like a big, it was almost like a bowl and I, I think it
• 46:33
  had. A kind of smokehead bowl you.
• 46:34
  I think it was like the. Skull from smokehead, but you it
• 46:37
  was like that so you could have your nose in it in the glut
• 46:40
  right And you're drinking the things is that.
• 46:42
  No, it wasn't. Nothing to do with you.
• 46:45
  Could have been something to do with the in the factory, but no,
• 46:47
  not die, no. You know, you're a keeper of the
• 46:51
  quake as well, Yes. And that must be, I mean, you've
• 46:53
  talked about the recognition, the Queen's recognition, Queen's
• 46:55
  Award and the King's Award and all these things, but.
• 46:58
  When? When were you made a keeper of
• 47:00
  the quake? I'm useless at dates and I'm
• 47:04
  hopeless and I think it was, it was round about 2016.
• 47:08
  There's something like. That nice?
• 47:11
  Yeah. And that must be a nice moment
• 47:12
  for yourself. Yes, yes.
• 47:14
  And in fact, I was, I was invited as a guest of the
• 47:19
  committee and everyone was coming up and saying, oh, great
• 47:23
  to see you again. I said I've never been here
• 47:25
  before. And and and everyone who's
• 47:27
  saying that in in Nick Morgan, you know, from the agile.
• 47:32
  OK, no. Doctor Nicholas Morgan, he said
• 47:35
  great to see you again. He said, Nick, I've ever been
• 47:38
  here before. And he said, well, do you mind
• 47:40
  if I propose you? Oh, the agile proposes you and
• 47:45
  that's the key. The old, the old thoughts was
• 47:49
  already. Right, so that's how you become
• 47:51
  a keeper. You just need to get invited.
• 47:54
  Right. That's our plan, right?
• 47:56
  We'll get a look at that. We'll get up, tap and Drews look
• 47:58
  down. We'll get a lot for the dinner
• 47:59
  back. Up to Black Castle.
• 48:01
  Because you mentioned some names like Richard and things like
• 48:03
  that, so you must have this. Is a good pal.
• 48:05
  Yeah, well, I saw a picture with the Scott Whiskey experience a
• 48:08
  few weeks ago for a dinner or something.
• 48:09
  It was to the master blenders who helped me with this.
• 48:12
  Yeah, it was because it was the 25th anniversary I had.
• 48:17
  I had met them in the Candy Man for an hour.
• 48:21
  We turned a nice bottle of whiskey and then went up to the
• 48:24
  Scotch whiskey experience. Had a meal, but another nice
• 48:27
  model whiskey. And yeah, it was it was a great
• 48:29
  night. I mean, it was.
• 48:31
  Some of your pals in whiskey, like you're talking about some
• 48:33
  of the names that you're saying. So when you first started
• 48:38
  getting into all that, all this and what was it?
• 48:41
  A case of travelling around all like you mentioned, your son
• 48:43
  still does that and he's been out to America and things like
• 48:45
  that. But how much of it after the
• 48:47
  launch down at the London Exchange, Whiskey Exchange, you
• 48:51
  need to sell. You've already mentioned that
• 48:53
  someone's already come here and said we'll take the full off.
• 48:55
  You but that was just the lodge. I had to go still had to go
• 48:58
  around all the my number one son Paul, he did most of it at that
• 49:03
  time. And I would go to the shows like
• 49:08
  Toronto and Chicago and New York and all that.
• 49:12
  And you had to do that to get the the glass recognised and
• 49:18
  it's paid off. Yeah.
• 49:19
  And it must have completely changed the business as well.
• 49:22
  Change our business, I mean it must be 50% of our business had
• 49:25
  been for all those years. And so it was very, very
• 49:28
  important to us and still is. And when it comes to like going
• 49:32
  back to like the the crystal, the canters and things like
• 49:35
  that, when you're when you're going to these, when you're
• 49:40
  getting these designs through, how long does it take?
• 49:43
  Like when we're talking about the like you're talking, you did
• 49:45
  14 of the distillers one-on-one. Yeah, right.
• 49:48
  How how far in advance are you getting that kind of information
• 49:53
  to then build that that program? Some of them been on the go for
• 49:56
  a year. 2 years, yeah, that's Scott, number two, son Scott's
• 50:01
  department. #3 number one son gets to.
• 50:05
  Travel the world. Number two, son.
• 50:07
  What's number three, son? Scott's new product development
• 50:10
  director, and he's the guy. He's the most knowledgeable,
• 50:13
  technically can tell you what can be done, what can't be done,
• 50:18
  and invariably gets it done. Is something else really good?
• 50:22
  Fantastic. How many people have you got
• 50:24
  working for you? About 65.
• 50:27
  And that will range from production to sales?
• 50:30
  Production, sales, there's good art department, marketing
• 50:36
  department, all that sort of stuff.
• 50:38
  When you first. Started all based in the school
• 50:39
  Brown as. Well, all the new school Browns,
• 50:41
  Yes, and. When you first started out, then
• 50:44
  how many people, What was that? What was the company looking
• 50:46
  like at the time? There were two.
• 50:48
  Really. And and this is this will bring
• 50:50
  in my other one of the whiskeys, if you don't mind one of.
• 50:55
  The 30, we'll hold that. We'll hold that.
• 50:56
  We'll hold that. To the end.
• 50:59
  Yeah. So when you talk about
• 51:00
  distilleries, have you got, have you got you mentioned like your
• 51:04
  blames, right. You mentioned about how that's
• 51:07
  what we were sort of used to drinking.
• 51:09
  And this is when you look through history of whiskey and
• 51:12
  even when you look through with Google, Gordon from William
• 51:16
  Grant's son is talking about, I mean, I'm not going to age you
• 51:19
  here, but he said that basically through the 50s, sixties and
• 51:22
  maybe the early 70s. He said if if someone in space
• 51:26
  site ordered a single malt or a pure malt, at the time people
• 51:30
  just assumed and knew that you must work in whiskey because the
• 51:32
  only people that actually because it just used to be a
• 51:35
  case of. You wouldn't get a malt in a
• 51:37
  bath. Yeah, they, well, they used to
• 51:38
  say it was. It was the order was whiskey.
• 51:41
  I'll get a whiskey. Yeah.
• 51:42
  And you know, 50s and 60s, probably just a whiskey.
• 51:45
  And then I was marked thing and then it would be a Bells, a
• 51:48
  Grouse, a Valentine's Sheebus, whatever it was that was coming
• 51:51
  through. That's right.
• 51:52
  But then what he said was through that, either if someone
• 51:55
  walked in and said I want a single malt or a pure malt, or I
• 51:58
  want a Kragen mower or a Glenfiddich or anything like
• 52:01
  that, the natural assumption was you must work in whiskey.
• 52:04
  Because you and they would send you a distillery.
• 52:07
  Right. So what was it?
• 52:09
  What was it? Was there a particular blend
• 52:13
  that that took your fancy? Jonny Walker Black, you said.
• 52:16
  But was there a lot? Was there a lot of?
• 52:17
  The the ones I. Had variety back then.
• 52:19
  The ones I remember in my the bar that I drank.
• 52:22
  And then there would be Grouse Bells, Lawson's William Walkers.
• 52:28
  Lawson's I, Yeah. Because Lawson's was could dyke
• 52:31
  just between your drain coat bridge.
• 52:33
  Sure. So who owns Lawson's now?
• 52:34
  I. Think it's Bon Stewart?
• 52:37
  I'm not sure. No.
• 52:39
  Was it not Angus and D because. I travel to India fairly
• 52:45
  regular. My wife, she's she's Indian.
• 52:47
  So we go out twice a year and there's a massive liquor store,
• 52:52
  as they would call it a booze shop, literally two or three.
• 52:56
  I would think it was dangerous for me to be so close.
• 52:59
  But the issue is with the price of whiskey over in India, it's
• 53:02
  an astronomical like a bottle of Johnnie Walker Black Label where
• 53:06
  I were in Bangalore, which cost me about £65 for a bottle of
• 53:11
  Johnny Walker Black, which you're picking up in the
• 53:13
  supermarket. Olympic 25 to 5:30.
• 53:15
  Pounds so one. 150%. Which is, well, fingers crossed,
• 53:20
  hopefully to come down. But the stuff that you see, you
• 53:25
  see so many whiskeys and that's what so you can come in this pub
• 53:29
  and you can see what you get, right?
• 53:31
  And we're blessed. People have said that if this
• 53:34
  pub was in some countries around the world, that would be the
• 53:37
  biggest whiskey pub in that country.
• 53:39
  Yes, for what whiskey they've got here.
• 53:41
  But it isn't until you go into into these other these goat
• 53:46
  Indias and China and Taiwan or anywhere else and you see,
• 53:51
  there's brands that you'll see in those shops you'll never
• 53:55
  heard of, right? But it's because there's just
• 53:57
  there's a market for that particular what's the what's
• 53:59
  the, what's the one in France that they do in Turner.
• 54:02
  So, Lego 5, Lego 5. Yeah, yeah, yeah.
• 54:05
  It's huge in. France, but yeah, you'll never
• 54:07
  see that on a shop shelf in the UK.
• 54:09
  In the UK. Or very rarely.
• 54:11
  I think this might be somewhere but.
• 54:13
  And I believe like when my grandpa was working, my
• 54:15
  grandfather was working at with Valentine's and what?
• 54:18
  Have you? I remember going to South Korea
• 54:20
  and Valentine's was just everywhere.
• 54:22
  Yeah, yeah. But.
• 54:24
  My grandfather's favorite tipple was teachers.
• 54:26
  Was it? Yeah, yeah.
• 54:27
  Same company. Same company.
• 54:28
  Yeah. And again, you don't see an
• 54:30
  awful lot of teachers in the UK, but you go abroad teachers.
• 54:32
  But it was Old Smuggler and we've had the infamous and, oh
• 54:35
  there, 1.5 litre bottle. I accidentally bought a 1.5
• 54:39
  litre bottle of Old Smuggler from the auctions, not realizing
• 54:41
  I didn't need the small product to see how big it was.
• 54:43
  He's budgie smuggler. But we I would say your point,
• 54:49
  your point over because I did say before you really know
• 54:52
  you're big time when you're the only person who's come on this
• 54:55
  podcast that's brought their agent along with it.
• 54:58
  It's fantastic. Yeah.
• 54:59
  He's sitting there waiting. If I ask a question I'm not
• 55:01
  supposed to ask, he's going to say no, you can't ask him that.
• 55:03
  That's a conversation over. But I mean some of some of the
• 55:08
  nights you must have had when when you're when you're up.
• 55:11
  Has there been fit any famous distillery trips of that stick
• 55:14
  to memory or any any times you'd be?
• 55:20
  I will. I meet Charlie quite often.
• 55:23
  Yeah. Charlie and I just gel.
• 55:25
  We we going fine. Is he taking you out in his
• 55:29
  son's rowing boat yet? No.
• 55:31
  Oh no, But I've met the boys many times.
• 55:34
  If I just met them going out for lunch with Charlie just last
• 55:39
  month and the boys had just come back to Edinburgh after having
• 55:44
  rowed the Pacific and so it was great to see them up.
• 55:48
  He said come up to the house and I'll have a grand first before
• 55:50
  we're out, which is Charlie style. 11:00 Negroni time, maybe
• 55:56
  11:15 gin and tonic. Anyway, you and the older, the
• 56:03
  oldest of the three came with Charlie and I for lunch.
• 56:05
  It was good. The boys are.
• 56:08
  Fantastic. Incredible guys.
• 56:11
  They must have, they must have brought them up.
• 56:12
  Well, they can survive. They can survive in their
• 56:15
  company. For I mean, you've got three
• 56:16
  sons as well. I've got a brother.
• 56:18
  And I think we probably couldn't even go over a ferry crossing
• 56:21
  over the first or fourth of the four.
• 56:23
  Never mind. Yep, that's true.
• 56:28
  I take it Charlie, he was an early fan of the glass himself.
• 56:31
  Was. Able to did he?
• 56:32
  Did he help you at all or is? He, he didn't, not right at the
• 56:36
  beginning, but he's been a huge supporter since the the glass
• 56:40
  was launched. No, when I had the the dinner
• 56:43
  last month, two or three weeks ago, there were the four master
• 56:49
  blenders and the five master blenders.
• 56:50
  One couldn't make it. Robert McIlroy couldn't make it
• 56:53
  and but I invited Charlie to represent Michael Jackson.
• 57:00
  Yeah. Both of them endorsed the glass
• 57:04
  big time. So that was that was a really
• 57:06
  good night. And when you look back over your
• 57:08
  career, then we talk about like pinch yourself moments.
• 57:12
  Has there been moments where you've gone from a, from from
• 57:17
  just having a thought of getting fed up, ordering whiskey and
• 57:20
  wine glasses to a moment where like somewhat like you said in
• 57:25
  that room, the, the, the knowledge and the, the, the
• 57:28
  influence that were in that room for that 25th anniversary lunch
• 57:32
  that you were talking about there.
• 57:34
  But what, what would you say if you were to look back on time
• 57:37
  and see some of the moments that you've had in your, in your
• 57:40
  career in your lifetime ago? I can't believe this is all stem
• 57:43
  to this. Well, there are so many, so many
• 57:46
  incidents. I mean the the judges for
• 57:50
  example, who do the the ISC awards International Spirits
• 57:53
  Challenge awards. Is are they the worst in San
• 57:56
  Francisco or Oh no, it's a different?
• 57:58
  One London, London the then they always have a, a meeting to
• 58:04
  discuss the findings of the judgements for all the whiskeys
• 58:08
  of the world. And they always invited me along
• 58:12
  and I just because of the glass, I would have been invited
• 58:16
  because I was pals with them. I, I just sit there for two
• 58:19
  hours and let them talk about their findings and all the rest
• 58:22
  of it. And then Richard Patterson and
• 58:24
  the idea this two of our business is no good.
• 58:27
  Let's make it a 2 day event. And and that's when we started
• 58:33
  doing that. And he started up to two days up
• 58:35
  at Fetterken and then it was 2 days at that.
• 58:39
  You know the castle that Diageo have, I can't remember what it's
• 58:42
  called well there. And then when we were, when it
• 58:45
  was Colin Scott's term, he took us down to London.
• 58:49
  Then we went to this for two days in London.
• 58:52
  So it was all all that sort of stuff going on.
• 58:54
  And then when we were up at the castle for Diagio's Castle,
• 58:58
  which I can never remember the name.
• 58:59
  Of where? Where is it?
• 59:02
  So hailing somewhere, Sichi from Santori was there and said she,
• 59:10
  he invited us to Japan. And then because he invited his
• 59:14
  Japan, Shigelle was there from Nika.
• 59:17
  So he said, well, you're coming to Japan, you've got to come to
• 59:19
  Nika as well. So that was a great instead of
• 59:21
  the two days, it was 6 days in Japan.
• 59:23
  In Japan. I was, I know, I always remember
• 59:29
  we were in a bar and Jimmy Russell, we were getting drink
• 59:35
  up and, and Jimmy asked for a, a wild Turkey.
• 59:41
  Jimmy Russell, the master lender for a wild Turkey and they
• 59:44
  didn't have, well, Turkey and Jimmy went, it's cool, I've got
• 59:47
  you. Here, when you when you, when
• 59:55
  you all get together, then is it just just the old boys back
• 59:58
  together? Just a nonsense.
• 1:00:01
  Brilliant, brilliant fan. A good crowd.
• 1:00:03
  Well, we've got to that time of the the podcast where we ask our
• 1:00:07
  guests what 3 drams. I'm really excited to hear these
• 1:00:11
  because I'm pretty sure, I mean, the question I've asked before
• 1:00:15
  is do you feel pressure when it's the glass that you know?
• 1:00:22
  Because you, you mentioned here about being in, in the company
• 1:00:24
  of the, the greatly good of the whiskey industry of people who
• 1:00:29
  will sit there and they'll and analyse and they'll break things
• 1:00:31
  down. They'll write books about
• 1:00:33
  things. And what you've said earlier on
• 1:00:35
  is that it's nice and simple. If it smells good, it smells
• 1:00:38
  good in the glass, it tastes good and it tastes good, you're
• 1:00:40
  quite happy. So from that point you can it
• 1:00:43
  makes you a fantastic whiskey drinker because you're not
• 1:00:46
  fussy. Yep, you know, you're not
• 1:00:49
  stuffy, you're not pretentious. It could be a Johnny Walker
• 1:00:53
  black out in the glass. But equally, I'm pretty sure
• 1:00:57
  you've probably had access to some absolutely incredible and
• 1:01:00
  amazing whiskeys that will have been I'm.
• 1:01:02
  Just not clever enough to analyse the characteristics.
• 1:01:06
  But it's it's that's what I love about it is that there's there
• 1:01:09
  are people. This is one of the biggest
• 1:01:11
  lessons that we've had on this podcast, I guess, is that we try
• 1:01:15
  and take the stuffiness and the pretentiousness some things that
• 1:01:17
  people might assume that is associated with whiskey.
• 1:01:20
  All right, I'll say this. We always have a laugh swirling
• 1:01:26
  the glass around, tilting it at 45° most slightly opening and
• 1:01:32
  all that. We're guilty.
• 1:01:33
  I do that. We do that.
• 1:01:34
  We. Do that too, yes.
• 1:01:35
  We do it. I think there's people that
• 1:01:37
  probably see people doing that thinking that's not for me
• 1:01:41
  because it's not what I it's not how I see.
• 1:01:43
  It taking the pretentiousness away.
• 1:01:45
  The great thing about your glass, I think, is you can knock
• 1:01:49
  it over and not actually spill the whiskey.
• 1:01:54
  And your glasses. Saved a few.
• 1:01:55
  Drives was that, was that an intentional, oh, designing that,
• 1:02:02
  but then also if you're from the complete complete accident, I
• 1:02:06
  think. Yes, yes.
• 1:02:08
  And it's a perfect picture. Now bear with me if I try and do
• 1:02:10
  this. This is one for the YouTube
• 1:02:11
  channel. But basically if you if now it's
• 1:02:14
  the perfect picture, you'll see a lot of it's not going to work
• 1:02:18
  on that one. It's too narrow.
• 1:02:20
  But there's plenty of Instagram accounts and stuff.
• 1:02:22
  I've seen the picture of the Glencairn resting nicely on the
• 1:02:25
  bottle top and everything like that because it's a beautiful
• 1:02:27
  glass and I've actually taken photos of it balancing on rocks
• 1:02:31
  when you go out. I'm very lucky.
• 1:02:34
  I was up at Glen Alaki on the last day of Spirit of Space Age
• 1:02:39
  festivals. I sneakily said to the wife, we
• 1:02:45
  have a phrase on the podcast the current wife.
• 1:02:48
  I said to her, I said, oh, why don't we head up?
• 1:02:52
  We've never been in a space side.
• 1:02:54
  So right, that's great. We packed this weekend where it
• 1:02:56
  was the weekend of spirit space side festival.
• 1:02:58
  Oh, the chance as well. We're up here, wouldn't you
• 1:03:00
  believe. But basically we went for a
• 1:03:02
  lovely walk from our up to Glen allocate.
• 1:03:04
  So there's like we went the roadway and we got speaking to
• 1:03:10
  the name of what's the his name in my head, but he was a
• 1:03:13
  distillery manager. Was it then anyway, But it
• 1:03:15
  basically alkie, alkie Billy Walker.
• 1:03:18
  No, no, not the master blender. It was it wasn't, but it was
• 1:03:20
  Billy Walker, was it? I wouldn't have left him.
• 1:03:23
  It was Billy Walker. But what he said, look, I'll
• 1:03:27
  tell you what, we're putting glassware together.
• 1:03:29
  We're doing a taste in tonight. So last night I'll give you half
• 1:03:32
  an hour pick up. I'm not going to be able to give
• 1:03:34
  you the tour of the distillery. Pick a place you want to go 10
• 1:03:38
  we'll get someone to take you there.
• 1:03:39
  And I'm warehouse daft. Anyone listen to the podcast
• 1:03:42
  will know this. I'm warehouse daft.
• 1:03:44
  Absolutely love the warehouse scene.
• 1:03:45
  Cast sitting in a warehouse is just something absolutely
• 1:03:47
  fascinating for me. And so there was my current wife
• 1:03:52
  who looked absolutely miserable for half an hour as I was
• 1:03:54
  walking around going look at this warehouse, look at these
• 1:03:57
  casts. And she was.
• 1:03:58
  But then at the end he said, look, tell you what, put
• 1:04:00
  yourself a couple of drums. Thankfully, God bless her, she
• 1:04:04
  doesn't like a whiskey. But but they also told us a
• 1:04:07
  really, really, really nice walk.
• 1:04:09
  And if anyone's ever visiting Glen allocate a thing when you
• 1:04:11
  can do it. There's a great walk through the
• 1:04:13
  woods and it goes right down through the burn and there's a
• 1:04:15
  wee waterfall and everything like that.
• 1:04:17
  And I was able to get this out of this lovely Glen allocate
• 1:04:20
  from Glen Ave. Glen Can.
• 1:04:22
  And it was a lovely day, really nice sunny day.
• 1:04:24
  And I was, I was rolling that, took my socks and shoes up,
• 1:04:27
  rolling the trousers up and I'm waiting in there.
• 1:04:30
  There's a waterfall in the background and I was able to get
• 1:04:32
  the glass with the whiskey resting nicely in the rock with
• 1:04:35
  the waterfall in the background. Starting Monday.
• 1:04:39
  But it does I mean, it lends itself so well and to to, to so
• 1:04:44
  many things because not only the pic, it's, it's a picturesque,
• 1:04:48
  it's a lovely looking glass as well, right.
• 1:04:50
  That makes a difference. You know you've not just
• 1:04:52
  designed the glasses handy for drinking and.
• 1:04:55
  But I I I think. And.
• 1:04:57
  I think the best thing is, you know, you talked about wine
• 1:05:00
  glasses and the saying it wasn't a whiskey glass.
• 1:05:02
  You know, when you think about Brandy that as a Brandy glass,
• 1:05:05
  what you've achieved is you have created the whiskey glass.
• 1:05:09
  Yes, I think so, which is just an incredible thing to be able
• 1:05:13
  to say that you've done I'm. Very proud to have done it and
• 1:05:17
  to have it received so universally is really rewarding,
• 1:05:24
  yeah. 'Cause I look at it from we, we
• 1:05:26
  talk about, we've had people talk about the gatekeepers in
• 1:05:28
  the whiskey industry, people who Scotch is protective and it has
• 1:05:32
  to be protective. But it was Peter Allison from a
• 1:05:35
  woman who talked to his episode saying some of the nicest people
• 1:05:39
  you'll meet in the Scotch whisk industry are the gatekeepers,
• 1:05:42
  right? Because once you actually get to
• 1:05:43
  know them and once they get to know who you are, once you get
• 1:05:46
  to understand who you are and what your business is or what
• 1:05:49
  your plan is or anything like that, then they'll open their
• 1:05:51
  arms up to you. And whilst I'm from a sales
• 1:05:54
  background, so you always know the gatekeeper is a guy you need
• 1:05:57
  to get through 1st to get through the door to get the get
• 1:05:59
  the sale done. And yet you do get people going
• 1:06:01
  and they're protective, the arms crossed.
• 1:06:03
  Who are you? What do you want?
• 1:06:04
  All that kind of stuff. But this is what Peter was
• 1:06:06
  saying. They are like that because
• 1:06:08
  because they have to protect the Scotch whiskey industry.
• 1:06:10
  But if you come across and they see that you're going to help
• 1:06:15
  the whiskey industry, you're going to do more for whiskey.
• 1:06:17
  Because the people that you've talked about, I don't know if
• 1:06:20
  you can have another industry where you could have some
• 1:06:23
  biggest names of like master blenders from different
• 1:06:27
  companies all sitting around the table having a good time.
• 1:06:30
  You couldn't do that. Could you get the guys?
• 1:06:32
  Could you get the main man from BMW to sit down the table, the
• 1:06:35
  main man from everyday with the main man from Hyundai?
• 1:06:37
  Because they'd all be in competition to each other, which
• 1:06:39
  these guys are. But everyone's in it for
• 1:06:40
  whiskey. To be fair, that's Richard was
• 1:06:44
  the man to do that without getting all the master blenders
• 1:06:47
  all together. They were so comfortable and
• 1:06:51
  welcoming of the idea. Yeah, let's all get together and
• 1:06:54
  talk about our whiskeys. And because they were into it
• 1:06:58
  and this, this glass was a seen as a tool that they could, even
• 1:07:04
  though the, the rivals, they would say, well, my, my
• 1:07:07
  whiskey's good in this class and no, my whiskey's good in this
• 1:07:09
  class. They were comparing like for
• 1:07:11
  like and it and appealed to them all.
• 1:07:15
  And it was a far, as you say, you wouldn't call them the
• 1:07:18
  marketing guys. They're all the sales guys.
• 1:07:20
  To. Meet as regularly and friendly
• 1:07:24
  as they did. Do you think if you kept the,
• 1:07:26
  the I think like people like Kev here, who's who's the governor
• 1:07:29
  in this pub, the landlord here and that the winner here?
• 1:07:33
  And I was going to say we're going to, we're going to, we've
• 1:07:35
  got, we're going to get a hammer and go behind the bar and just
• 1:07:37
  get rid of all. We'll just smash all the
• 1:07:39
  rubbish. We'll get that.
• 1:07:42
  Sorry, I don't. But, but, but if you had a stake
• 1:07:46
  on them, I suppose for the for the amount of Glen camp, if if
• 1:07:51
  the Glen camp had a stem on it, OK, a pub like this would
• 1:07:55
  probably hate them because so would I Yeah, because.
• 1:07:57
  Well, that but. But also the breaking the the
• 1:07:59
  inconvenience of putting them all through washers and stuff
• 1:08:02
  like that. That's why the.
• 1:08:03
  Computer's no use for a pub, apart from it being too narrow
• 1:08:07
  and all that, so that no, there had to be something more sturdy
• 1:08:10
  to to withstand the rigors of a bar.
• 1:08:14
  Absolutely. Well, right.
• 1:08:15
  As I was saying earlier on Raymond, I'm really looking
• 1:08:17
  forward to this. Your what, 3 jams?
• 1:08:18
  So any 3 whiskeys, whether I have any three me 9 story or
• 1:08:24
  anything associated with them to you?
• 1:08:25
  Well, I touched on the the Johnnie Walker Black Label
• 1:08:29
  because my cousins, older cousins by a good bit older than
• 1:08:33
  I introduced me to Johnnie Walker Black label.
• 1:08:36
  All their friends drank Johnnie Walker Black Label.
• 1:08:39
  So it became the go to DRAM for me and my friends as well.
• 1:08:46
  So it just was just one of those those things.
• 1:08:49
  And when I do have a a Johnny Walker Black label, I think of
• 1:08:53
  my 2 curves who are no longer with us, still think of them
• 1:08:56
  because that was their tipple. And as I said, they argued about
• 1:09:01
  everything, politics, football. But when it came to whiskey,
• 1:09:05
  they were of an accord. When we talk about brands like
• 1:09:11
  that that have been around for so long, particular bottlings,
• 1:09:15
  have you noticed a change through the years or does it
• 1:09:17
  still for you taste as it did? Maybe it's just nostalgia.
• 1:09:21
  It just seems the same to me. Yeah, yeah.
• 1:09:23
  And the the next whiskey I would.
• 1:09:25
  Well, sorry, before you go, I've got a quick question I was just
• 1:09:28
  going to ask you about back then.
• 1:09:30
  And I don't want to age you again here because you're you're
• 1:09:33
  an awfully spring, springly young chap.
• 1:09:36
  But stop it. His agents just give me a right
• 1:09:40
  good look there, but up in his feet.
• 1:09:44
  But but one of the things I would ask is, you know, back
• 1:09:47
  then was was we look at how whiskey's sold, We look at how
• 1:09:51
  whiskey was perceived. Was whiskey fly society or was
• 1:09:55
  it the working class? Was it the working man's drink
• 1:09:57
  or was it a bit or was it a leveler?
• 1:09:58
  Was it a level playing field where, you know, it doesn't
• 1:10:01
  matter whether you are Joe Bloggs working at this place and
• 1:10:04
  earning this much money or whether you were so and so who
• 1:10:06
  was working, you know, down the mines are in the industry.
• 1:10:10
  He all got in and it was it was accessible at that time.
• 1:10:13
  Well, I would say it was a whiskey.
• 1:10:16
  Sorry. Whiskey was a drum that anybody
• 1:10:19
  would drink. And probably, as I said, my
• 1:10:22
  older cousins who were good bit older than I, they introduced me
• 1:10:26
  to that, to Johnny Walker Black. And then I drank with two old
• 1:10:30
  guys, and I mean really old guys.
• 1:10:33
  One was Matthew Kiddie, who used to have a sweetie factory in
• 1:10:37
  everything, kids puff candy and kids lucky tatties.
• 1:10:41
  And he'd always drank whiskey, not necessarily black, but we
• 1:10:45
  always like whiskey. And I would be in his company,
• 1:10:47
  even though I was maybe about 18 at the time and he was in his
• 1:10:51
  60s, and I would join him. And so I enjoyed it even from
• 1:10:56
  then. Yeah.
• 1:10:56
  I've said, I've said on the podcast before and it's it's
• 1:11:01
  trying to, it sounds worse than it should, but like whiskey in
• 1:11:04
  Scotland in particular is classless in the sense that, and
• 1:11:08
  I've heard someone explain about golf.
• 1:11:10
  So Scotland's the only country in the world where golf is a
• 1:11:12
  classless sport. You have really, really, you get
• 1:11:15
  some of the top of all courses in the world.
• 1:11:17
  You can go in and you can pay the money and you can pay the
• 1:11:19
  membership fees, the joining fees and you can wait the
• 1:11:22
  waiting times and what have you to get on there.
• 1:11:24
  But also anyone in Scotland can walk on a public golf course and
• 1:11:28
  play around the golf if they can.
• 1:11:29
  When you go down England, you go abroad, go to the States, you go
• 1:11:32
  to India, you go China, Hong Kong, all these different
• 1:11:34
  places, only the only a certain class of person can can have the
• 1:11:39
  luxury of being able to afford to play golf.
• 1:11:41
  And I would say the same with whiskey in most places in
• 1:11:44
  Scotland versus most places around the world.
• 1:11:46
  The fact that like what you're saying is that you can go to
• 1:11:49
  some countries, particularly a place like India, use India's
• 1:11:52
  exam. If you drink Scotch whiskey,
• 1:11:55
  you're in a class of person who can afford, like I say, the
• 1:11:57
  cheapest Scotch whiskey that we can get on the market is going
• 1:12:00
  to cost somebody. I mean, you're talking about the
• 1:12:03
  average, you know, a wage for somebody in India could range
• 1:12:07
  from £10 a week. OK, So if you're trying to, they
• 1:12:12
  can't buy a bottle of Johnnie Walker Black Label and enjoy
• 1:12:15
  Johnnie Walker or they can't buy a DRAM.
• 1:12:17
  Their biggest consumers? Well, this is it.
• 1:12:19
  But they can't buy. They can't buy a DRAM of Johnnie
• 1:12:21
  Walker Black. They will never need a bottle.
• 1:12:23
  So like in that you go to you see these places and estates and
• 1:12:27
  there's an element of if you drink Scotch whiskey, your fly
• 1:12:31
  society. Whereas actually you can come in
• 1:12:33
  a boozer like this in Edinburgh and you can have the old boys
• 1:12:37
  that will just be sitting having a DRAM.
• 1:12:38
  You'll have younger people that are enjoying tasting DRAM.
• 1:12:40
  And by the sounds of it, the pub, you are in an Airdrie, same
• 1:12:43
  thing. You're with your cousins and you
• 1:12:45
  can have Johnny Walker Black Label and you can sit with as an
• 1:12:47
  18 year old, you can sit with a bunch of older lads and just to
• 1:12:50
  dry a whiskey and there's no social barriers.
• 1:12:52
  There's nothing. It all just brings everybody
• 1:12:54
  together. Yeah, more or less, Yeah, all.
• 1:12:57
  Right, fantastic. OK, join Walker Black number
• 1:12:59
  one. Fantastic drum #2 then please.
• 1:13:02
  I would go, I thought about that and I think the one I would
• 1:13:07
  plump for would be Lagerville and 16 year old.
• 1:13:12
  There you go. But the the reason for
• 1:13:14
  Lagerville and 16 year old, you asked me earlier on when I got
• 1:13:20
  my first factory, who was in the factory And then I said two
• 1:13:24
  people, a guy called Jim Drysdale and myself.
• 1:13:29
  Jim was one of life's gentlemen. I just couldn't sing his praise
• 1:13:34
  enough. My company wouldn't be where it
• 1:13:36
  is today had it not been for Jim.
• 1:13:39
  She worked for me for just short of 30 years.
• 1:13:42
  He was the head of our art department.
• 1:13:44
  He would roll his sleeves up. Nothing was task for Jim, just a
• 1:13:48
  fabulous, fabulous guy and my kids loved him in bits as well,
• 1:13:53
  but he just, he made Glencairn with.
• 1:13:55
  I mentioned earlier on about people coming in with an idea
• 1:13:59
  for a decanter and Jim would do their idea, then he would do his
• 1:14:03
  own style and invariably they would go for Jim's style.
• 1:14:06
  He was a quiet, self evacing man.
• 1:14:09
  Lovely, lovely guy. In fact, when Jim died in 2012,
• 1:14:15
  I did the eulogy, the only eulogy I've ever done.
• 1:14:19
  And Paul couldn't be, there's number one son, he couldn't be
• 1:14:23
  there. At the time he was in Greece
• 1:14:26
  with his family and I was doing, Richard Patterson was there.
• 1:14:30
  Richard come up. We took a Glencairn glass,
• 1:14:33
  Richard poured the whiskey into it, we put it in the coffin and
• 1:14:37
  away it went. And I, Paul couldn't make it,
• 1:14:41
  but he sent me an e-mail which I read out to the assembled crowd.
• 1:14:46
  I said, he said to me, he wrote to me.
• 1:14:50
  Rather two men have influenced my life, my dad and Jim.
• 1:14:56
  I get the good stuff for Jim and that's some gem up because the
• 1:15:04
  family thought he was just fabulous.
• 1:15:06
  And was he a lag of the old and 16 drinker?
• 1:15:08
  That's and we would like the staff party at Christmas for
• 1:15:11
  example, the three boys and myself would absent ourselves
• 1:15:17
  and go to another bar and get 4 lager villains whether we like
• 1:15:20
  the lagging villain or not. Was it material?
• 1:15:23
  And we drink gyms. And it was like, was it lagging
• 1:15:26
  in 16 the when we're in the coffin as well?
• 1:15:29
  Yep. There we go fantastic.
• 1:15:31
  I lovely. I mean, I would say, as I say,
• 1:15:34
  I've not got a hard copy yet, sorry, a shareable copy.
• 1:15:38
  But every episode that we've done and this is fast
• 1:15:42
  approaching episode 100 and I think it's maybe 108, maybe 110
• 1:15:46
  episodes this episode here, the two drums that are kind of
• 1:15:50
  leading the way in terms of what for the drums that people pick
• 1:15:55
  are balvenic Caribbean cask has had a lot of four by many 14
• 1:16:01
  Caribbean cast has had a big rush of people.
• 1:16:04
  But the lager villain 16 slowly creeping and in fact.
• 1:16:08
  Johnny Walker Black might be up there.
• 1:16:09
  Johnny Walker Black's not too far away, but there you go.
• 1:16:11
  Look, there was the last night's Watch 3 Drams Lagoville in 16
• 1:16:15
  was the first one right? And there's yours as the second
• 1:16:17
  one. You don't have to go too far
• 1:16:19
  back SO. The point was yes, he said.
• 1:16:21
  It has to be a memory. Yes, this is and that's what
• 1:16:23
  that's like that. Lagoville in 16 year old isn't
• 1:16:26
  necessarily one I would. Go to No.
• 1:16:28
  No, but it means. So, but it means so much that's.
• 1:16:30
  Why we picked the? One and this is.
• 1:16:31
  This is the idea of the. The.
• 1:16:33
  The the feature. And, and we've had some, we've
• 1:16:36
  had some fantastic. I mean, look, we've had people,
• 1:16:38
  we want this. We've talked about the
• 1:16:39
  Generation 70, which you guys were part of the decanter of.
• 1:16:43
  And we've also had people saying, like I said, Johnny
• 1:16:46
  Walker Black, you can't see past that.
• 1:16:48
  OK, drum #3 please that. Well, this is an unusual one.
• 1:16:51
  This is 1. You wouldn't know.
• 1:16:52
  OK. Believe it or not, you've heard
• 1:16:56
  me talk about number one son, Number two son, number three
• 1:16:58
  son, believe it or not, is the most knowledgeable about whiskey
• 1:17:02
  of the four of us, right? He was working in an off license
• 1:17:06
  when he was 17. He was going to John Lamont's
• 1:17:10
  whiskey tasting class. He was going all over anything
• 1:17:13
  to do with education of whiskey. He was there, Ralphie and all
• 1:17:18
  the rest of it everywhere. And you ended up, he was our
• 1:17:23
  sales director for the company for 10-12 years.
• 1:17:26
  He was over in, well, China and America and all over the place.
• 1:17:32
  Andrew's his name, Andy. And Andy decided he wanted to go
• 1:17:36
  back to university. He went back to uni, got his
• 1:17:38
  degree, went to America, got his masters.
• 1:17:43
  In fact, he got accepted sponsorship to Oxford.
• 1:17:47
  Wow, hated it, didn't like it. So he's back in the States, He's
• 1:17:51
  married in Florida, Sarasota. But Andrew, even when he was
• 1:17:57
  working with me, he had his own whiskey company called Whiskey
• 1:18:02
  Blender. Check it out should.
• 1:18:04
  I Yeah. Honestly, whiskey blender and
• 1:18:07
  he's been doing that for about 15 years now right And what you
• 1:18:12
  if you go into his website and he describes maybe 5 or 6
• 1:18:16
  whiskeys. He doesn't name the whiskey, but
• 1:18:19
  or maybe if it's like say if it's a Mela, maybe say smoke on
• 1:18:22
  the water. If it's fruity, maybe put
• 1:18:27
  Christmas cake or something like that.
• 1:18:29
  And then you've the empty bottles there.
• 1:18:31
  You add the plus 15% for example, and you see the bottle
• 1:18:36
  filling up with 15% of the the whatever was.
• 1:18:40
  Chosen. To the bottles filled, then he
• 1:18:43
  makes it exactly as you want it. And even though he's in America,
• 1:18:50
  his lab for blending it is in Hamilton.
• 1:18:53
  Yeah, well, it'd have to be for Scott Schiffer to be Scottish.
• 1:18:55
  Needs to be bold under. We know.
• 1:18:56
  So it's always been there and he's it does a great job.
• 1:19:00
  So the blend he's he did a blend for my local is a candy man and
• 1:19:04
  they've that's been in the same family for over 150 years.
• 1:19:09
  And Mark, my friend who's got the candy man just now his is
• 1:19:14
  that for his grandfather or his great grandfather produced a a
• 1:19:20
  blend called the golden drop, right.
• 1:19:24
  And I kept saying resurrect that getting going.
• 1:19:27
  So he did. And Andrew, my my son produced
• 1:19:32
  the blend for him and. Was he able to find any old
• 1:19:35
  bottle lines of the golden drop and.
• 1:19:37
  No, I couldn't do that. But to get it exclusively, it's
• 1:19:41
  a 15 year old blend and Mark tell us it's flying off the
• 1:19:48
  shelf. Really, we'll have to get
• 1:19:51
  ourselves up to the candy man. I want to go for.
• 1:19:54
  A. Do that.
• 1:19:55
  But you check out the website, honestly, check out the website
• 1:19:58
  it's. So that's the whiskey blender.
• 1:20:02
  Whiskeyblenderwhiskeyblender.com Yeah.
• 1:20:05
  We'll have to share that. We'll, we'll.
• 1:20:07
  Make one, We'll make a Road 1 as well.
• 1:20:10
  We'll do that for a laugh. OK, that's good.
• 1:20:15
  Offer because he's, he's, he's given me few, a few, you know,
• 1:20:18
  let's say we went on a, a road trip.
• 1:20:22
  We went to, to arm to the distilleries in arm just last
• 1:20:25
  year. No, it was early earlier this
• 1:20:27
  year to see a friend of mine from school who lives there now
• 1:20:31
  and he brought a bottle with him, just called it.
• 1:20:33
  I brought it in my pocket. It said just tripping or
• 1:20:38
  something, something like that. And he's and he's he's done when
• 1:20:46
  when Mark ordered the golden drop and he's he ordered loose
• 1:20:51
  and Andrew put in a bottle amongst them all saying it was
• 1:20:56
  at Christmas Day. Happy birthday Jesus.
• 1:21:01
  I mean, that's fantastic. And you can call it unique.
• 1:21:04
  What you can do? I mean, what a great thing,
• 1:21:05
  because I've done it. Greg Urka, Really good pal of
• 1:21:08
  the pod who's. Road tripping, that was the one.
• 1:21:11
  Wow, so this is the bottle here for people who are watching will
• 1:21:13
  get a photo of that That's fantastic.
• 1:21:16
  But they they stick that in there just now.
• 1:21:20
  But Greg Urka, good pal of the pod wheel now as this is going
• 1:21:24
  out, left Glenn Moore. Spirits, I guess he's no longer
• 1:21:28
  no longer there. Yeah, he's now setting himself
• 1:21:31
  up. He's on.
• 1:21:31
  He's on his lonesome on something.
• 1:21:33
  He's working away. I think a lot about consultancy
• 1:21:35
  and doing doing work with his. But what Greg's great for his
• 1:21:39
  tastings that he puts on. And there's always a lot when
• 1:21:41
  Greg does a tasting, he likes to add a little kicker, right?
• 1:21:45
  He always likes to add just something into the taste or make
• 1:21:47
  the tasting a little bit different, which I absolutely
• 1:21:48
  love. And the first time that I came
• 1:21:50
  across Greg, it was at Scotch Club with my part.
• 1:21:52
  We were at the Balmoral Hotel and what he did was he brought a
• 1:21:56
  whiskey and he said, look, I'll be perfectly honest with you,
• 1:21:58
  this is was a more luck. It was manic more manic more so
• 1:22:02
  this is a manic more cask. He said.
• 1:22:04
  I've got a rating scoring at A10 and the moment the cask is what
• 1:22:07
  sex out of 10 at the moment. So I think, I think it was maybe
• 1:22:11
  12 year old something like that being a refill bourbon and he
• 1:22:15
  said the cask is doing nothing for it.
• 1:22:17
  You can try it yourself. But then so he let the group
• 1:22:20
  decide. He said You guys decide what you
• 1:22:24
  think. I'll give you 3 cast options and
• 1:22:26
  you guys decide what you think the cast that I should rewrap
• 1:22:30
  this in to will be. It was a fancy one it.
• 1:22:35
  Was oh I I can't remember the name of that.
• 1:22:37
  But it's like I said, it was champagne, the French.
• 1:22:41
  Name. Yeah.
• 1:22:42
  Yeah, Paul Noire or something like that.
• 1:22:44
  So that's what we went from. We just wanted to see it in
• 1:22:46
  bourbon. We were we were like, let's just
• 1:22:48
  see what I'm good about. I think Paul.
• 1:22:51
  But what was great was a year later on the he's come back to
• 1:22:55
  the Scotch Club for the same people in the room and he's able
• 1:22:58
  to say drama #4 or drama #5. I think it's two years, two
• 1:23:01
  years later actually, that drama there is the drama that you guys
• 1:23:04
  picked. Tell me if it's ready.
• 1:23:06
  If it's not ready, we'll keep it in there for a wee bit longer.
• 1:23:10
  So that was that. But then the last year he hit I
• 1:23:14
  was part of we Co hosted A tasting experience where the
• 1:23:18
  people in the room got to create their own blend, right?
• 1:23:21
  And he was able. So what he did was he split the
• 1:23:23
  tables and there was four or five people each table and they
• 1:23:27
  each got a sample bottle of a Sherry, a bourbon and a pitted 1
• 1:23:32
  and a tube and all that kind of stuff.
• 1:23:35
  And everyone had to and we notepad.
• 1:23:37
  I mean, I had to read the writing afterwards because what
• 1:23:39
  he then did was he collated everyone's recipe and put the
• 1:23:43
  averages together and worked out and then he bottled it for
• 1:23:45
  everybody. We bottled it and it was
• 1:23:47
  released. So and it's exactly like what
• 1:23:49
  your son was doing, the whiskey. So actually online so people can
• 1:23:52
  act because that's what was great was on that night you had
• 1:23:54
  everybody sitting there. We did the blending experience
• 1:23:57
  at going, going and getting a single.
• 1:23:58
  Similar sort of thing, yeah, yeah.
• 1:24:02
  Check Andy's out. He did it before anybody else.
• 1:24:05
  Yeah, no, but to do it online and to be able to get, I mean,
• 1:24:09
  what a great thing at Christmas time coming up, you can suddenly
• 1:24:11
  say. But yeah, I, I, I don't read a
• 1:24:14
  great deal, but the, there's a, he was telling me recently, an
• 1:24:17
  author, a Scottish author is, he's got a character, he's a
• 1:24:23
  detective or something who is the guy's name.
• 1:24:25
  And the guy contacted him to do a bottle for his character in
• 1:24:32
  the book. Oh really?
• 1:24:34
  And he's sold over 400. Brilliant.
• 1:24:36
  Well, I'll tell you what. What?
• 1:24:37
  Andy. Andy, if you're if you're
• 1:24:38
  watching this, which I hope you ever listen to this.
• 1:24:40
  Boy, I'll. I'll.
• 1:24:40
  Tell you, you know, come come June, July next year, we'll be
• 1:24:44
  looking for a place to stay when we come over to America for the
• 1:24:46
  World Cup, right. How about your favorite as well?
• 1:24:49
  You can pay for us to come over and we'll we'll punt your
• 1:24:52
  whiskey for you mate. We'll we'll get some Scotland
• 1:24:54
  blends made. What is it they say no Scotland,
• 1:24:56
  no whiskey. So that that way, what we'll be
• 1:24:58
  that way. But look, what a fantastic, what
• 1:25:00
  a fantastic night. And that's that's very kind.
• 1:25:02
  Yet I was. Delighted to come along.
• 1:25:03
  Share your stories really honestly an icon when you.
• 1:25:06
  Even just from this. Well, when you look, when you
• 1:25:08
  look at you're the man behind the glass, that's what you are.
• 1:25:11
  And that's absolutely fantastic. What I will say for anyone
• 1:25:13
  listening, we've been enjoying the Raymond's been enjoying our
• 1:25:16
  bottle of rare find whiskey stories 25.
• 1:25:18
  But we also still have, I think as this podcast, limited bottles
• 1:25:23
  available, limited bottles. But look, I think this episode's
• 1:25:25
  got out round about mid-december time.
• 1:25:28
  If you're struggling, if there's some available, if you're
• 1:25:31
  struggling for a Christmas present or you just want to
• 1:25:33
  treat yourself, the Glen Elgin Woodrows of Edinburgh Glen Elgin
• 1:25:36
  13. Booking on this website.
• 1:25:38
  You know, and, and as of this morning, I had the conversation
• 1:25:42
  with Woody from Woodrows of Edinburgh.
• 1:25:45
  I think we've taken 3 cases and putting them in a digger
• 1:25:48
  speaking, you can actually come along and you can buy them and
• 1:25:52
  you can have them. They're here as well.
• 1:25:53
  But look, Raymond, fantastic, thank you so much.
• 1:25:56
  It's been absolutely fantastic hearing your stories.
• 1:25:58
  Lovely. To meet you.
• 1:25:59
  I've finished, but I'll. Brilliant.
• 1:26:00
  Honestly, thanks to your agent for coming along.
• 1:26:05
  I mean, I think at your age to have, I know for these gigs it's
• 1:26:10
  great, you know? I mean, I'll see if we can hook
• 1:26:12
  them up with ourselves. I guess we'll get ourselves.
• 1:26:14
  Really get a better representation, Graham.
• 1:26:16
  Hi, good looking boy, I'm amazed that I've never been quiet for
• 1:26:21
  the with the time of the company of three guys.
• 1:26:24
  So that's fantastic. All the very best.
• 1:26:26
  Thanks for listening. Thanks for don't forget to pass
• 1:26:28
  the pod, share it, let everybody know it's great times and I hope
• 1:26:31
  you're enjoying your Christmas festive period responsibly.
• 1:26:34
  All the very best. Thanks very much.
• 1:26:37
  Ah.