Latest / Whisky Stories Podcast / Loch Lomond, Glen Scotia & Littlemill – With Shona Sips

Transcript

Loch Lomond, Glen Scotia & Littlemill – With Shona Sips · Whisky Stories Podcast

• 0:00
  Right, Angus, I've got drums in front of us.
• 0:03
  You know what to do. Clap us in.
• 0:07
  Welcome to the Whiskey Stories podcast.
• 0:10
  No shade on Glenn Scotch. I love Glenn Scotch, but here we
• 0:12
  go. Bottles are ready.
• 0:14
  Really. Yeah, Old bottles.
• 0:16
  Yeah, the old bottles, yeah. I love that this is how we're
• 0:18
  starting. Yeah, sorry, but.
• 0:20
  I wanted that. As an industry, we are now
• 0:23
  chasing pointless rebrands. Yeah.
• 0:26
  And no other reason than to try and stay irrelevant and I I
• 0:28
  worry. About that Welcome to whiskey
• 0:30
  singles Whiskey Singles. Whiskey.
• 0:33
  Tinder. Are you wearing, are you wearing
• 0:35
  a single or? I don't know that mate.
• 0:37
  Yeah, here for a single mole or. Welcome along the Whiskey
• 0:39
  Stories podcast, myself at Graham Cogar.
• 0:41
  We are back in the athletic arms, back in the Digger dungeon
• 0:44
  sandwich, nicely underneath the bar and the gents toilets.
• 0:46
  How we doing lads? Oh fantastic Graham, good,
• 0:49
  brilliant love. Great to be back.
• 0:51
  I mean, last week I've had too much natural sunlight.
• 0:55
  Yeah, you know, it's actually quite nice.
• 0:58
  We have waited for the winter months to be down here because
• 1:01
  it does get quite warm in here. So we've waited and waited for
• 1:03
  it to be winter so we can be down here and not sweat
• 1:06
  massively. But anyway, look, we're back.
• 1:08
  It's the first one back in the athletic arms.
• 1:10
  Last week I guess you, Fraser Soonest and myself we caught up
• 1:13
  in. Yeah, we've diggers leaf
• 1:15
  electric light tonight. We don't we don't wanna do it.
• 1:17
  We're no candles today. We're.
• 1:18
  Fumbling around in the dark upstairs in the league, yeah.
• 1:21
  Metaphorically and physically. But no, we're about back.
• 1:25
  It was actually good to see you. It is great to see you, Yeah.
• 1:28
  Because I only heard you last. Year.
• 1:29
  Yeah. And the man I'm so pleased to
• 1:31
  have. I've waited seven weeks to see
• 1:33
  your face. Chuck, how are you?
• 1:34
  I'm good, man. I'm pretty annoyed.
• 1:35
  I missed that one episode. That was a convenient walk for
• 1:38
  me. Yeah.
• 1:39
  Yeah, well, don't worry it. Was like 5 minutes away to get
• 1:42
  40 minutes of the tram to get up.
• 1:43
  Here, I think once Kev gets the light, well, the light lights
• 1:46
  are sorted. I can, we can because halfway
• 1:48
  through the episode the lights came on.
• 1:49
  But we're well, we're recording in there on the 6th of March.
• 1:53
  We've still got a few. It's left for our inaugural
• 1:56
  whiskey tasting at the Diggers Leaf, where we've got.
• 1:59
  Wet in the pubs head. We are.
• 2:00
  We've got Old Perth Card, more Maktala and the inaugural
• 2:05
  Abargate Whiskey will be on the lineup for that.
• 2:09
  So fantastic. So it's really, really cool to
• 2:11
  get an inaugural whiskey, an inaugural pub and really looking
• 2:14
  forward to that. We've got about 8 tickets left
• 2:16
  available so jump on if you can get.
• 2:19
  Them the first taste in the Diggers 2 is done.
• 2:21
  First tasting. The first tasting.
• 2:22
  So there we go. We are just round the corner
• 2:26
  from you, Chuck, so no excuse. It's going to be a good night.
• 2:30
  Friend of the pod and old colleague of yours, Tam Cuthbert
• 2:33
  will be. We'll be delivering the tasting.
• 2:35
  Oh yeah. I'll work with Tam.
• 2:37
  Tam's good fun. He's a good guy.
• 2:38
  Tam's drams. That's his name on on Instagram.
• 2:42
  On Instagram. All right.
• 2:43
  I mean, you said that as if you had something else to say.
• 2:46
  No, there's time. I thought you were gonna lead
• 2:48
  into Shona Sips. Well, this is it because we go.
• 2:52
  Yeah, we're joined. As always, we need somebody who
• 2:54
  knows what they're talking about when it comes to whiskey.
• 2:55
  On this podcast, we've got Shona Gillespie.
• 2:58
  Shona, how are you? Very well.
• 2:59
  Thank you. I want to come to your tasting
• 3:01
  and bring my own gold sticks. There's the tea lights only.
• 3:03
  No, no, no, no. There will be lights.
• 3:05
  We will have electricity, I will.
• 3:07
  Well, Touchwood. Provided Kev's paid the bill.
• 3:10
  Kevo paid the bill. He's a good guess.
• 3:13
  Kev will have absolutely paid but an.
• 3:15
  Opportunity not calling it like the revenge of diggers or
• 3:17
  something. They've called.
• 3:18
  It right? Yeah, there was a few there.
• 3:19
  Were a few suggestions. Diggers Junior.
• 3:21
  There was a few suggestions. What was that?
• 3:24
  The athletic arms and the muscly legs Was was, yeah, or something
• 3:29
  like that. Tiggers landing was my.
• 3:30
  Suggestion Tiggers landing was that would have caused a little
• 3:33
  bit of of of beef down in. There, Yeah.
• 3:37
  I just, I just, I just wanted to start, start conflict, yeah.
• 3:42
  But yeah, Shona, you're here. Thank you so much for joining
• 3:44
  us. Thank you.
• 3:46
  You're welcome. You've brought some drams along,
• 3:48
  so you're always welcome back. It's.
• 3:49
  A well stocked barrel. Yeah, we've got plenty of drams
• 3:52
  in front of us. Here you are, the regional sales
• 3:54
  manager for Loch Lomond Group. Indeed.
• 3:57
  There you go. So you drive around and let the
• 4:00
  air out of all the other sales managers that work for other
• 4:02
  brands. Oh yeah, we can't slash tyres
• 4:04
  anymore. That's really been outlawed.
• 4:05
  Yeah, I mean, it's good to have you here.
• 4:07
  We've spoken a few times before. So the main brands that you're
• 4:10
  working with are predominantly what Loch Lomond and Glenscotia?
• 4:13
  Yeah, Loch Lomond Glenscotia and we also have little melon there.
• 4:15
  So there's a little bit of prestige which has been quite
• 4:17
  fun to dip the toe into and absolutely butcher tasting notes
• 4:20
  of I'm spoiled for choice. We've got the most interesting
• 4:25
  selection of drams and Glenn Scotia obviously being the jewel
• 4:29
  in the crown there for me as an established long term alcoholic.
• 4:33
  And Loch Lomond has been fairly new for me the last kind of
• 4:36
  couple of years. And then, yeah, Little Mill is
• 4:38
  just something else. I think there's the company's
• 4:40
  done really well. That will last like 5-7 years.
• 4:43
  Yeah. You went from Glenn Scotia being
• 4:46
  known as like the Neon Cows, that series, which was if you
• 4:49
  have Google, Google them. They are the most interesting
• 4:52
  looking what I've seen. Really.
• 4:54
  Yeah. Yeah, they were right.
• 4:57
  No shame on Ben Scotia. I love Glen Scotia, but here we
• 4:59
  go. Bottles are hideous.
• 5:01
  Really. Yeah.
• 5:02
  Old bottles. Yeah, the old bottles, yeah.
• 5:04
  I love that this is how we're starting.
• 5:06
  Yeah, sorry. It's good.
• 5:08
  It's good. It's good.
• 5:09
  It raises a good question and debate because some of the
• 5:11
  things that we've talked about over the last week has been the
• 5:14
  the prominent rebranding of Glenfiddich bottles.
• 5:17
  Oh yes. And we talked a little bit last
• 5:19
  week, I guess, about how like tasting in colour and flavour
• 5:23
  and what have you. And you know, you can look at
• 5:26
  what you look behind us. You've got so many different
• 5:28
  whiskeys that you can look from but you can't.
• 5:30
  Can you really tell a taste from what a whiskey bottle looks
• 5:33
  like? But can you be put off or put
• 5:35
  on? Absolutely.
• 5:37
  I mean, I I've heard people be like, oh, that's that looks
• 5:42
  like, you know, like what was what bottle was it?
• 5:47
  It's the celery on the North Coast of Murray.
• 5:52
  Green glass out. Oh, green glass.
• 5:54
  And cuz it's got that twisty bottle.
• 5:55
  I heard someone in a shop once go oh, that looks like a really
• 5:58
  nice bottle. Yeah, I think.
• 5:59
  The new, I think the new. And it's like, yeah, for that.
• 6:02
  And it's like, it really does draw the eye into certain
• 6:06
  people, their casual whiskey part.
• 6:08
  Just a nice bottle, kind of, you know, twisty glass.
• 6:12
  Yeah, I'm sure it sells bottles. I think there's yeah, there's
• 6:15
  there's going the right way and then it's going too far.
• 6:17
  I mean personally I don't really love the new Glen turret vibe
• 6:21
  but it is owned by the leaks they are going to do a very
• 6:23
  fancy bottle for. It, yeah, I guess being owned by
• 6:25
  a kind of glass company, you have to go a certain way, right?
• 6:29
  And then I suppose you're more pulled forward to the design
• 6:32
  rather than maybe the liquid. But that's what you see.
• 6:35
  Wasn't it? Yeah, that's what you buy with
• 6:36
  your. Eyes, but then you can buy back.
• 6:39
  This is what I was asking last week.
• 6:40
  It's like you can can you dictate to somebody what the
• 6:44
  flavour of the whiskey could look like or could taste like?
• 6:48
  Sorry by what the late like. So here's your Glenn Scotia
• 6:50
  here, right? Love the blue colour because
• 6:52
  it's my favorite colour right in.
• 6:53
  Store. Blue, but yeah, but what could
• 6:56
  you? What has your brand team and
• 6:58
  your as your brand team and your product team and everyone got
• 7:03
  together and gone? Here's a whiskey and someone's
• 7:05
  gone. Taste blue.
• 7:07
  You're like, where does this start the marketing versus the
• 7:09
  liquid? Can I, well can I make a guess
• 7:12
  right from the get goer, please, please go for it.
• 7:14
  I would say if it's dunnage door blue, then the dunnage doors are
• 7:17
  blue at Glenn Scotia. Is that or is that just the
• 7:19
  color? The famous dunnage door
• 7:21
  warehouse. Yeah.
• 7:22
  So it's more of a akin to linking it back to home.
• 7:24
  How can we link it to that? And actually, I would say two of
• 7:28
  my favorite kind of Coralese bottles shapes are probably Old
• 7:32
  Peltney and Glenn Murray. And I like them because they've
• 7:35
  got that shape of the snow. And I just like that.
• 7:37
  I just like history, iconic. I just like that.
• 7:40
  I quite like that that. That makes sense.
• 7:42
  I mean one of the and. That links the whiskey to the
• 7:45
  old to the you know, and that's a nice thing, but I mean we've
• 7:48
  also talked about it on the pod. The other you can go completely
• 7:51
  the other way. We talk about, you know, being,
• 7:53
  you know, Glenn turret, etcetera.
• 7:54
  But yeah, there's also that Glenn Farkless 70 year old.
• 7:57
  That was just it was in the exact same bottle as you buy the
• 8:01
  core 10 year old Yeah with the exact same I.
• 8:03
  Really dig. That and yeah, there's a certain
• 8:07
  person that. And they got the McAllen Bentley
• 8:11
  bottle. Did you see the Glenn Farclist
• 8:13
  Distillers 1 of 1 release in this?
• 8:16
  It's the exact same like shape of bottle but just giant.
• 8:20
  Oh, really? Yeah, it.
• 8:21
  Was like, this is what we do. Well, This Is Us.
• 8:24
  Let's just make it humongous. Yeah.
• 8:25
  And you just make it massive, yeah.
• 8:27
  Exactly. So what size of bottle was it?
• 8:29
  Like how many? Like just how?
• 8:31
  Many like. That many?
• 8:32
  Oh, right. How many?
• 8:33
  Like a bad number I have. Pictures on my phone I can.
• 8:35
  Show you right so. Coming back, yeah, I don't want
• 8:37
  to shatter your illusions of marketing lead liquid and
• 8:40
  releases, but when it comes to Glenn, Scooter and Loch Lomond,
• 8:43
  we are very much liquid LED people and it's what do we want
• 8:47
  to work on? What do we have?
• 8:48
  Where are we up to? I think so our blending team
• 8:51
  will come up with like this is where this liquid is at.
• 8:54
  We know we want to do a new release at some stage.
• 8:56
  Is that liquid up to the level the 12 year old?
• 8:59
  We really knew we wanted to release it last year, but we we
• 9:02
  waited a little bit longer to just get that perfect.
• 9:05
  And we knew it was going to be Dunasty or Blue because it ties
• 9:07
  into the whole story of where we are in Campbellton and Dunas or
• 9:10
  Blue. Yeah.
• 9:12
  And it's actually one of the best 12 year olds I have had.
• 9:16
  Yeah. I mean, do you wanna try it?
• 9:18
  Right. I think we have to.
• 9:19
  Know which one is it? Yeah, it's the one I've been
• 9:21
  drinking so. And right, wait a minute.
• 9:24
  What I can do is I can get another glass from Chuck.
• 9:26
  Yeah, just. Oh we can, we can shrimp it up
• 9:28
  right? Well, anyway, straws whilst we.
• 9:31
  I can try some. Of that on the topic of sort of
• 9:33
  marketing and liquid lead, genuinely as a company, very,
• 9:37
  very liquid lead. And there's a huge amount of
• 9:40
  credibility in that team. They really take their time
• 9:42
  between, you know, obviously Ian McAllister, who's the absolute
• 9:46
  rock star of Glenn Scotia, right the way through to some of our
• 9:49
  newer team, Ashley Smith and Corey Martin as well down at
• 9:52
  Lochlem. And they really do spend an
• 9:54
  insane amount of time and take a lot of pride in their work.
• 9:57
  This liquid for me, it's amazing to see a 12 year old
• 10:01
  Campbelltown whiskey out in the wild because it is just not as
• 10:05
  accessible as other regions. Oh yeah, it's all that salinity,
• 10:10
  toffee, the tropical notes in there.
• 10:13
  It's like, I think it's kind of short read by the sea.
• 10:15
  Yeah, you're absolutely right. It does have that tropical, it
• 10:18
  does have that. As well the famous Campbelltown
• 10:21
  funk. Yeah, I think it's.
• 10:22
  A little bit funky. But it's a bit, Yeah.
• 10:25
  The thing I like when you're talking about the kind of
• 10:27
  mouthfeel, there is a little bit of that oilyness about that
• 10:30
  thickness, about that someone I was actually tasting.
• 10:32
  We were at. Your colleague of Glenn Scotia
• 10:34
  said the Old Campbelltown whiskey is the old, you know,
• 10:38
  kind of adage was you'd stick your if you spoon up in it and
• 10:41
  it would stay. And there's a little bit of
• 10:43
  that. It's nice to always kind of like
• 10:45
  to kind of call back to that one.
• 10:47
  It's really nice for. Me.
• 10:47
  But there's really nice fruitness in there.
• 10:49
  As well. Yeah, it's nice and fruity.
• 10:50
  But it's really. Fruity, yeah.
• 10:51
  And what's that percentage wise? 46?
• 10:53
  Ah, so perfect. No, because that's yeah, So
• 10:57
  there you go. Tropical fruit and coastal spray
• 10:59
  on the front there you're absolutely getting.
• 11:00
  That retail this retail's at 45 lbs bottle.
• 11:03
  Yeah, not bad at all. A Campbelltown whiskey, a 45 lbs
• 11:06
  bottle with a name statement. It's now become a real like
• 11:10
  cornerstone for Glen Scotia. I think coming back again to the
• 11:13
  marketing, the blue is the dunnage door, but it's also a
• 11:16
  coastal sea spray. Yeah, yeah, yeah.
• 11:18
  The plan was probably always for that to be blue as and when the
• 11:21
  liquid was ready. So you've got a bit of a balance
• 11:23
  between your marketing and your? And that that's that's.
• 11:25
  New. That's a new, sort of.
• 11:27
  Yeah, that was end of last year. So yeah, so that's the so So
• 11:30
  before then, what was the sort of youngest or was it a non age
• 11:33
  statement and it jumped up to the 15 or something?
• 11:35
  Yeah, the double rattling at someone.
• 11:39
  'S way for AP. We'll hear in.
• 11:43
  A minute so in Glen Scotia previously jumped off at the
• 11:47
  double cask range, right? So combination of all the Rosa
• 11:50
  Sherry bourbon, classic. Good times.
• 11:52
  Great, great super super affordable drama.
• 11:54
  Super affordable drama, but it was one that when I started
• 11:57
  working for Loch Lomond Group, I got a big care package of every
• 11:59
  drama that we did and it was a fantastic night in.
• 12:02
  Tried a bit of everything and I started off with the older stuff
• 12:04
  as you do when you think you know what you're talking about
• 12:06
  with whiskey. And actually, when I got to the
• 12:08
  Glenn Scotia double cask, I took a step and I did the old head
• 12:11
  nod that, oh, I did not expect you to be one of my favorites.
• 12:15
  But it's that good day or bad day DRAM that you just need.
• 12:19
  That's a cracking DRAM there. Now the thing about what I like
• 12:21
  about Loch Lomond Group is you've got an extinct
• 12:24
  distillery. You've got a really, really
• 12:27
  picturesque distillery and you've also just got a big
• 12:29
  Muckle factory distillery. That can do so many different
• 12:33
  styles of whiskey and. That was very interestingly
• 12:35
  cool. I remember speaking to somebody
• 12:36
  about Loch Lomond Group and they explained it to me and they were
• 12:40
  very, very disparaging about Loch Lomond Distillery.
• 12:43
  Was it because no, no, no, this is years ago.
• 12:45
  But what they were, they were basically saying like, yeah,
• 12:47
  like they were kind of being a bit cynical, should I say?
• 12:51
  Plenty of cynic. Cynic.
• 12:54
  Well, they were saying what they said.
• 12:55
  Was coming just up an image. Well, what he said was that was
• 12:57
  it, he said. You could picture it nice, the
• 13:00
  rolling hills of Lochlow and the Bonnie, Bonnie Banks and this,
• 13:03
  that. The next thing is this.
• 13:04
  The part where you cut in the run Reg Lochlow.
• 13:06
  Yeah, exactly. And he says you see it all.
• 13:08
  But he said. But the reality is, they said,
• 13:10
  it's just a massive factory off the road in Alexandria.
• 13:13
  Welcome to Chernobyl. Yeah.
• 13:15
  And but on the flip side of that, now being in the position
• 13:18
  I'm in with the podcast and like when we visited N British
• 13:22
  Distillery, there is nothing picturesque about North British
• 13:25
  Distillery. It's it's big, it's meaty, it's
• 13:28
  dirty, it's it's pipes everywhere but wheels.
• 13:31
  It's industrial. We loved it.
• 13:33
  Now you know, if people were to ask me one of would you rather
• 13:37
  go to go in Scotia? Nice postcard, picturesque
• 13:40
  distillerate which I'm sure plenty of people would love.
• 13:42
  I do enjoy going to sea. Or would you like to go and see
• 13:44
  under the route at Loch Lomond? I'm pretty sure I'd be saying
• 13:47
  take me into Loch Lomond. I've missed tours, I've missed
• 13:51
  tours of Loch Lomond twice now. I'm absolutely guided about.
• 13:53
  It we're taking it personally. Chuck yeah, I feel.
• 13:57
  If you missed if you missed a third one, that's new out, but
• 13:59
  I. Mean, I would say Loch Lomond's
• 14:02
  kind of one of those brands that it did seem to be kind of like
• 14:06
  the whipping boy for a long time.
• 14:07
  Yeah, it was one of the one. It was the same with Feta Cairn
• 14:09
  as well. It's really nice to see these
• 14:12
  brands kind of come round and now people won.
• 14:15
  Loch Loman's done some great, great liquid the last couple of
• 14:17
  years. The one that really opened the
• 14:19
  door for me was the Loch Loman grain done in the copper
• 14:22
  complete copper coated column. Still very cool.
• 14:24
  I thought that was class. And we had a peated version.
• 14:26
  We had the only Oh yeah, barely bottled peated version.
• 14:28
  Of that independent Oh yeah, Loch Lomin piece of grain which
• 14:31
  is really, really good as. Well, I'll.
• 14:35
  Come back and watch the space then the I mean.
• 14:38
  Standard Loch Lomin the 12 and the 18 do some really, really
• 14:40
  cool stuff. Standard.
• 14:42
  Well, the standard spirit style, I would say.
• 14:45
  Or is that wrong? No, no, that's fine because I'm
• 14:47
  classic the. Classic.
• 14:48
  The classic, Yeah. I've worked in bottling, I don't
• 14:51
  work in branding. He puts the stickers on the
• 14:54
  bottles. They're not even labels.
• 14:55
  He doesn't even call the labels, he calls them stickers.
• 14:57
  It comes that comes back around to the whole brand chat quite
• 14:59
  nicely though, because for me Loch Lomond Group has, as
• 15:03
  mentioned already, a lot of integrity.
• 15:04
  It's about the liquid at the end of the day.
• 15:07
  The branding is incredible on a lot of what we do.
• 15:09
  But for me we have the ugliest distillery on the planet and I
• 15:12
  love it. It's just like you said, the
• 15:14
  under the hood experience. It's Willy Wonka opening up the
• 15:17
  factory to a very select amount of people.
• 15:20
  And the thing about that is the cupridge like.
• 15:23
  Would be a smart thing. See.
• 15:24
  Different the different types of still and then you get to the
• 15:27
  Cupbridge and. This is an onsite Cupbridge.
• 15:29
  Onsite Cupbridge 1 of only four distilleries in Scotland that
• 15:32
  has their own Cupbridge. With the other 3.
• 15:36
  And I. Albania.
• 15:38
  Glenfinnock, Albania. This one with.
• 15:41
  It won't be. I forgot to write the answers on
• 15:43
  my hand. No, somewhat.
• 15:45
  Well, Fraser, soon as Big Cam whoever is absolutely rolling
• 15:47
  it, yeah. I know, where were you?
• 15:51
  So yeah, the Cupridge is incredible and I Have you ever
• 15:54
  been to Space Side Cupridge? Driven past it, driven past it.
• 15:57
  Yeah, fake fans space side. Cupridge is one of my favorite
• 16:00
  places in Scotland, and truly, it's just magical.
• 16:03
  The big thing for guys missing fingers isn't.
• 16:07
  It it's the high speed joinery with fire that I'm all for.
• 16:10
  So I'd be I kind of grew up around.
• 16:12
  I love with. Fire, but that's what it is.
• 16:14
  Like you, you can take apart take apart a cask, put it back
• 16:17
  together again at a perfectly normal speed.
• 16:19
  Or you can do it faster and use a blowtorch.
• 16:22
  Yeah, I've. I've done it as well.
• 16:23
  Now they have this thing at Space Head Cooperage where they
• 16:25
  have a mini cask and you assemble it and reassemble it
• 16:28
  and they time you and I got the fastest female time ever and at
• 16:31
  age 16, I thought, I think I want to be a Cooper.
• 16:33
  And then I'm 52 and that just wouldn't happen.
• 16:35
  Yeah, you. Could literally be in the beside
• 16:37
  the barrel. Yeah, I mean, I'll get in the
• 16:38
  barrel. If you want me to, someone has
• 16:40
  to make blood. You can make blood tubs.
• 16:41
  Yeah. Yeah, I'll just be the little
• 16:44
  guy. So yeah, I saw Space Head
• 16:46
  Coopers from like a really young age, and it's just incredible.
• 16:49
  But you're on this viewing platform being kept safe.
• 16:51
  How dare they keep you safe. And then when you come to Loch
• 16:54
  Lomond and you're actually on the floor with the Coopers, you
• 16:57
  get to go closer to the fire. You get to stick your head in
• 17:00
  the cast and smell it, hold the tools.
• 17:02
  And then we have a Cooper that's actually just left us to retire
• 17:05
  after a very long service and tools from his dad's kind of era
• 17:09
  that are 50 years old. And then we've got like a new
• 17:11
  apprentice Cooper who's just started.
• 17:13
  And the tools are the exact same shape, but they're just a little
• 17:15
  bit more dusted off around the edge.
• 17:16
  And you can ask the Coopers the questions like, how many times
• 17:19
  have you been hurt? And they're like, not at all if
• 17:21
  you're good. Well, that's it, and you can get
• 17:22
  that. Interaction I.
• 17:23
  Think Stephen Woodscock talked about on the podcast a nine year
• 17:26
  apprenticeship. That's right, the average.
• 17:29
  He managed the cooperage in Glasgow for, I think it was
• 17:34
  attached to one of the big grain distilleries or maybe
• 17:36
  Strathclyde, I'm not too sure. I can't remember.
• 17:39
  But I mean, he was managing so many Coopers and yeah, just just
• 17:44
  incredible the length of service, some of these guys.
• 17:46
  Are and the length that you have like?
• 17:47
  You said these guys holes career from 16 to 60, they would be
• 17:50
  working in building barrels. And you're going to, because
• 17:52
  then you're working at Cooperage, I suppose, and you'll
• 17:55
  probably have like a 21 year old who's maybe working with a 60
• 17:58
  odd year old, but that 60 year old year old was probably
• 18:00
  working with a 60 odd year old. And you go, how far back is the
• 18:03
  connection of the unbroken chain of this year?
• 18:06
  But like it's always an interesting thing when you talk
• 18:09
  about industry and how technology takes over, etcetera,
• 18:13
  etcetera. And it's like, what industry
• 18:15
  could you go in a time machine, go back 100 years, grab
• 18:18
  somebody, bring them forward to today and take them into a place
• 18:22
  and let them know exactly where they are because and they would
• 18:24
  be able to understand things like you could a car
• 18:26
  manufacturing plant would be completely different to what it
• 18:28
  looks like now to what it was 100 years ago back.
• 18:30
  They'd just be like, oh, I think I might have left something over
• 18:33
  here. You know what I mean?
• 18:35
  Because you're saying same tools, a guy who's just retired
• 18:37
  and somebody who's just starting, same tools are just a
• 18:39
  little bit newer because they're not.
• 18:41
  I think it's one of the last Scottish professions where
• 18:44
  you're made for what you produce.
• 18:46
  What is it called? You.
• 18:48
  Work piece is it not piece meal. Is that what's called piece Yes,
• 18:52
  that's why for that kind of contract when you're making it
• 18:55
  right anyway we're fast. We're fast sort of running
• 18:57
  through this Shona talk us through you've mentioned a
• 18:59
  little bit about you being 16 years old at the space I'd
• 19:02
  cooperation. What got you into whiskey.
• 19:04
  So my family have got a whiskey travel company.
• 19:07
  My mum started up this company when I was about 7 years old and
• 19:10
  it was mainly kind of historic whiskey tours of Scotland.
• 19:13
  So I grew up getting to go on tours and going to places like
• 19:16
  Edward, our distillery back in the day when you were like in
• 19:19
  amongst it from an early age. And the smells are so nostalgic
• 19:23
  for me now because I grew up around that.
• 19:25
  And so I was really, really lucky to have been on so many
• 19:27
  distillery tours, excursions. And it was all bespoke whiskey
• 19:30
  tours of Scotland. And they still, they're still
• 19:32
  around now, but they've evolved what they do to be really
• 19:35
  bespoke and very selective. And they maybe do like 20 groups
• 19:38
  a year. And it's everything from one
• 19:40
  person, right, the way through to big buses of people.
• 19:43
  But it's much more personalized. So it's like tailored, tailored
• 19:47
  tours. But now they drive people like
• 19:50
  Inverund that writes the the whiskey guidebook.
• 19:52
  You know, the one that you see in every seller in Scotland.
• 19:54
  Yeah. Got one in my bag.
• 19:55
  Yeah, there. You go get a sign for
• 19:57
  everything. So she looks after people like
• 19:59
  Inverund and her business has evolved over over the years and
• 20:02
  I've gotten to be a part of that.
• 20:04
  So I grew up with people like Victoria Cameron, who's ex
• 20:07
  Diageo runs Edinburgh Whiskey Academy.
• 20:09
  All right. I remember Victoria back in the
• 20:10
  day talking about. Being able to taste like like
• 20:14
  Sherry and sticky coffee pudding in whiskey and not having tried
• 20:18
  Sherry and not knowing what that was, but sitting there nosing
• 20:21
  the different whiskeys and kind of hearing all about it.
• 20:23
  And for me, it's the, it was like the romanticism around it
• 20:26
  that the stories of each of the brands and, and all the myths
• 20:30
  and legends and things that kind of made me first interested in
• 20:33
  it. And then when I was probably
• 20:34
  about 14, late bloomer got into actually drinking some of the
• 20:38
  stuff. And then by the time that I was
• 20:40
  19, I was going to space side whiskey festival and sitting in
• 20:44
  on masters of of chemistry, molting and barley and things
• 20:49
  like this and actually getting really into it.
• 20:51
  So. Getting into that, that like,
• 20:53
  and I suppose having the introduction as well, it's like
• 20:55
  with your mum, she would have been probably very well known
• 20:58
  within the industry for because what without giving away your
• 21:02
  age, you're talking about when you were seven years old, your
• 21:04
  mum started a business. So how long ago were we talking
• 21:05
  when that? What would the industry have
• 21:07
  looked like then to what it looks just?
• 21:08
  Starting in the year 2000, right?
• 21:10
  And completely different traveller, even the kind of
• 21:13
  people that were coming to Scotland on whiskey tours.
• 21:15
  So at the start it was Americans and they were here for their
• 21:17
  heritage. And then the way that that
• 21:19
  tourism has sort of evolved over the years has moved much more
• 21:22
  into Scandinavian market, much more of Europe kind of coming
• 21:26
  over. And they're looking to see as
• 21:27
  many distilleries as they can. And they're coming over just for
• 21:29
  whiskey now. And, and they they really focus
• 21:32
  on that. So her whole business revolves
• 21:33
  around whiskey. Tourism, now it's got, it's gone
• 21:35
  away from that. We're coming to Scotland and
• 21:37
  when we're in Scotland we'd like to see a distillery off a
• 21:39
  distillery as opposed to we're coming to Scotland.
• 21:42
  We want to see loads and loads of distilleries and they're not
• 21:44
  too bad about everything. Else, and The thing is as well,
• 21:46
  for like those tourists back then, you know, the whiskey was,
• 21:50
  I mean, the whiskey still travelled the world.
• 21:52
  There were still loads and loads of hundreds of millions of
• 21:54
  whiskey bottles going around the world at the time.
• 21:56
  But the brands that were going around the world probably
• 21:57
  weren't as many as they were as they are to this day, are they?
• 22:00
  In different, different capacities.
• 22:01
  You know, the association with whiskey blends and whiskey
• 22:04
  tourism is completely different. And I actually learned a fun
• 22:07
  fact yesterday from Whiskey Bites.
• 22:09
  He released a video saying the first whiskey tourism didn't
• 22:12
  really start until 1960. Yeah.
• 22:13
  You think about how far, how much of A journey we've gone on
• 22:16
  whiskey. But then the tourism aspect has
• 22:19
  only really been a thing since then.
• 22:20
  Yeah. And distillery because
• 22:21
  distilleries, I mean even 2000 distilleries there weren't like
• 22:24
  now I mean we'll talk about the industries just now with whiskey
• 22:30
  tourism was not, I mean the fact that I think the key date.
• 22:32
  Graham, we went to Glenn Farklas and I'm pretty sure they had the
• 22:35
  first visitor center and I think it opened in something like
• 22:39
  1979. Yeah.
• 22:40
  So that tells you, you know, before that date there was no
• 22:44
  whiskey. Visitor center didn't exist.
• 22:46
  And and that was the first that, you know, in 1979 there was one.
• 22:50
  Yeah. So it's I think you look at.
• 22:52
  Things like Glenn Kinches. Really not that long.
• 22:53
  Ago, yeah. And even things like the fact
• 22:56
  that the. I remember when House of Fraser
• 23:00
  shut his doors in Edinburgh and everyone's like, what's going to
• 23:03
  be in the building? And then it turned out there was
• 23:04
  going to be this big Diageo. And at the time a lot of people
• 23:06
  like, it's going to be a Diageo monster, it's going to be a
• 23:09
  Johnny Walker. And it was a Johnny Walker
• 23:10
  experience. We've been in the Johnny Walker
• 23:11
  experience plenty of Times Now. Fantastic, fantastic place to
• 23:14
  go. But I was interested speaking to
• 23:16
  somebody back then who worked in property within Edinburgh, and
• 23:19
  they were saying, now here's the thing, you go to Amsterdam, you
• 23:22
  get the Heineken experience, you go to Dublin, you get the
• 23:24
  Guinness experience, and he's like, you can come to Scotland.
• 23:26
  Now the Scotch whisky experience will argue they were there.
• 23:30
  Yeah, but it wasn't brand LED. And because it wasn't brand LED,
• 23:33
  I don't know. It just didn't feel like it was
• 23:35
  the big you look at Johnny Walker, you know, the Johnny
• 23:39
  Walker experience, they are outside it and it is.
• 23:43
  And they're trying really hard to push it.
• 23:45
  And of course, it's good for the industry because if people come
• 23:48
  and the first thing they do is they go to the John Walker
• 23:50
  experience, there will be a percentage of people that want
• 23:52
  to scratch a whiskey etch. And then they suddenly realize,
• 23:55
  oh wait a minute now I'll go to the Scotch Whiskey experience
• 23:57
  and then there could be, oh hang on a second, I didn't even
• 23:59
  realise there was 3 distilleries or two available distilleries in
• 24:02
  Edinburgh. You go to Glen Kincher, you can
• 24:03
  jump over to Fife or you can jump a bus and you can be up to
• 24:06
  Aberfeldy or whatever. Port Leith or Holy Rood.
• 24:09
  Yeah, exactly. You've got so, so you've got all
• 24:11
  that options there. But back then 2000s, I mean was
• 24:15
  was whiskey even whiskey? And again, we're.
• 24:18
  Going to see whiskey would have just come out of the terrible
• 24:20
  90s and then. Yeah, but also whiskey.
• 24:22
  Slow whiskey. I'm first starting to see this
• 24:24
  tonight. Whiskey is a slow moving
• 24:26
  machine. It's not drank by the trend
• 24:28
  setters either, if you think about it, or particularly back
• 24:31
  then, the majority of people drinking whiskey were older men
• 24:34
  and that starting to see a diversity there didn't really
• 24:38
  happen at that point in time. So although the whiskey industry
• 24:41
  was recovering from that lovely 90s slump, yeah, it wasn't the
• 24:44
  trendy spirit because it wasn't being drank by the trendy
• 24:48
  people. Whereas now you can kind of see,
• 24:49
  I'm not saying you're trendy, but.
• 24:51
  Yeah, remember happened Cool on this spot.
• 24:54
  You can see I am trendy. Well, we are people who are 18
• 24:58
  and over, but The thing is you. Flashback to your childhood.
• 25:03
  How many of us all went to the famous Gracie?
• 25:05
  Yeah, exactly. Oh yeah, yeah.
• 25:07
  And the highlight was the highlight for me and the famous.
• 25:09
  There's a floor where you can do the.
• 25:11
  I never went, but I did go to Glenn Grant when I was about 6
• 25:16
  or 7. So there you.
• 25:18
  Go Italian uncle took you. It was full of attack.
• 25:21
  No, it was, it was my dad that took me, who's not Italian.
• 25:24
  But when we went on the tour, really, you'll be shocked, he is
• 25:29
  not Italian, right. But when we went on the tour,
• 25:32
  sure enough, even this is 1997 or 1998, sure enough, yeah,
• 25:36
  loads of Italian. Yeah, yeah.
• 25:37
  But whiskey wasn't like whiskey. What has, I mean whiskey is a
• 25:43
  slow moving machine as a St. you know.
• 25:44
  So there is, there is always the same case of the worry with
• 25:48
  industries that do the same thing.
• 25:50
  In our heritage industries, we do things like this because this
• 25:53
  is the way we have anybody's done things, right.
• 25:55
  And there's that attitude of, and there have all been so many
• 25:57
  people that go, we don't need visitors to come to us.
• 26:00
  But I will have taken Glenn Fartless's and once Glenn
• 26:03
  Country started getting going and all this kind of stuff.
• 26:05
  And now you look at it and you almost wonder when a new
• 26:07
  distillery opens. Why have you not got a visitor
• 26:10
  center Exactly. Well, we said that about
• 26:11
  engineering. Yeah, Yeah.
• 26:13
  And now engineering are advertising for our brand home
• 26:15
  manager because I think they're about to open.
• 26:18
  Well, it seems like they're going to be opening up as a.
• 26:19
  And one of the things that we said is here we are slap bang in
• 26:22
  the middle of an industrial estate England office.
• 26:24
  And there is literally it's like on one side you've just got an
• 26:28
  industrial, a very standard industrial statement.
• 26:31
  On the other side you could lift and stay on a distillery up and
• 26:34
  put it anywhere in Scotland and it would fit in as a nice
• 26:36
  picturesque distillery. And now it seems like that.
• 26:39
  And we were asking why on earth are they not opening this to
• 26:41
  fire on the well it is. And do you know what?
• 26:43
  It reminds me of it because you're right, you've got a new
• 26:45
  distillery and it's a bit like, do you know that Mitchell and
• 26:48
  Webb farming sketch? It's like.
• 26:50
  These things, they lay eggs, people buying them.
• 26:52
  It's like this distillery. People pay money to look at it.
• 26:56
  Yeah. You can.
• 26:57
  Literally. Actually have people paying £20
• 27:00
  to look at a still. And we do.
• 27:02
  Love and easy, you know it's like that.
• 27:05
  So it's like any new distillery that opens, you're a bit like.
• 27:08
  Just point. Why don't you?
• 27:09
  Because. Look at like Adam 200 years you
• 27:12
  just. Opened a distillery three months
• 27:14
  ago. Lust distillery is one of ours.
• 27:16
  So right in the center of lust. Yeah, so.
• 27:19
  Stunning scenery on Loch Lomond. On Loch Lomond shores
• 27:22
  essentially is lost distillery where we produce Ben Lohmann
• 27:25
  gin, but it's also a kind of touch point for Loch Lomond,
• 27:28
  Glenn Scotia and we have all of our big stunning little mill on
• 27:31
  display there too. And actually they sell sharp of
• 27:33
  fleeces, which are the best piece of merchandise I have seen
• 27:36
  in the whiskey. What?
• 27:37
  Sherpa Fleeces. Sherpa fleeces you.
• 27:38
  Know no, no, no, no. We're somebody that I've been on
• 27:41
  your Instagram and I've seen you in the Cutty Sark jacket.
• 27:44
  Oh yeah, the yellow. You've seen this, tops that.
• 27:46
  No, because I've not been given a shepherd fleece free.
• 27:48
  Yeah, right. I just want to give a big shout
• 27:51
  to Sam Barber, who said like, I'll see if I can get you some
• 27:54
  Cutty Sark jackets. Brilliant.
• 27:55
  I get a text from Kev, say we've got a couple of some some stuffs
• 27:59
  arrived for for you. And I thought, oh, and he's
• 28:02
  like, it's Cutty Sark stuff. I think I was like brilliant.
• 28:04
  Sam's pulled through books. Here's Sam.
• 28:07
  He has a boot full of shoes now. Cutty Sark branded like
• 28:10
  Converse. Yes, we actually want hit them
• 28:12
  up. Yeah, hit them up.
• 28:13
  Right. Well, I'm going to the DMS.
• 28:14
  Yeah, we'll get that sort of. Sunglasses, but they're too
• 28:17
  small for my head. Yeah, they're too small for my
• 28:19
  head. As.
• 28:20
  Well, right, manufacturing. Issue, right?
• 28:22
  So let's go back. So your mum, let's go back.
• 28:25
  To your mum, you're. Telling about I hear about these
• 28:28
  Sherpas. I'm not.
• 28:29
  Right, you're right. The sharper fleece we'll go to,
• 28:32
  we'll go to. I see we as a team.
• 28:33
  Lock Loch. Woman sharper fleece Loch woman
• 28:36
  it's. A woman branded Oh Ben Loman
• 28:37
  for. The We now have a brand home for
• 28:40
  a lost distillery. We've got Glenn Scotia, which is
• 28:42
  the picturesque Campbelltown distillery, and then we have our
• 28:46
  fantastic Chernobyl Beast of Lochloman distillery where the
• 28:49
  beauty is on the inside you've got.
• 28:50
  Very historic car park. And then it's all it's, it's
• 28:53
  beautiful, Yeah, the beauties on the inside.
• 28:55
  And it's all about, for me, it's all about the cooperage, about
• 28:57
  the stills and the in depth geekery, the chat that you will
• 29:01
  have with Gary Mills when you get there, who is now the
• 29:03
  world's best brand ambassador, award-winning.
• 29:06
  We've been in this company. We have, yeah.
• 29:07
  We've been to a taste. When I first walked into Loch
• 29:09
  Lomond Group, I was handed a glass of 1977 Little Mill as my
• 29:13
  first DRAM because I lucked out the day that I arrived and it
• 29:16
  was there that I started to become the most spoiled whiskey
• 29:18
  drinker that you will be. Anyway, that's our like our span
• 29:23
  that we have of all of these different kinds of distilleries.
• 29:25
  Back to my mum. Love to talk about mum and her
• 29:29
  company has evolved kind of over the years and then I started to
• 29:31
  get a bit. What's company called?
• 29:32
  Sorry. It is whiskey tours of Scotland.
• 29:34
  And if you use. Very, very straightforward.
• 29:36
  Whiskey tours, I mean, that's early doors if you're getting
• 29:38
  that on that. That's very Google searchable
• 29:41
  Scotland. Yeah, I'm syncing domain names.
• 29:43
  Yeah, that's good cord. Very well done.
• 29:47
  Yeah, that's really good. Big Van is lovely.
• 29:49
  Yeah. And if you use Whiskey storage
• 29:50
  WSP 15, you get a 50% discount for all tours on this.
• 29:54
  You start your map. Try it and see.
• 29:58
  The tagline for their business is you drink, we drive.
• 30:01
  So brilliant. It's all about enabling people
• 30:03
  to get all over Scotland. Enjoy it as it's like when you
• 30:06
  go on holiday and you stay in an Airbnb, enjoy it as the locals
• 30:08
  would. They've always very much had the
• 30:10
  back door key to a lot of distilleries where it wasn't
• 30:13
  necessarily possible to visit and they've always been able to
• 30:15
  open those doors and bring. That's why people looking for
• 30:17
  Ron to use our company to travel with.
• 30:19
  Well, that's where I suppose that is that.
• 30:21
  And that really does show you if people in the industry use it,
• 30:24
  then it's the compliment, the best compliment you can get
• 30:26
  because you're not, you know, because it's tailored.
• 30:28
  Now we, we are now guilty of it, I would say is if you go to the
• 30:33
  distillery and someone and it's us, if we look like, so for
• 30:37
  example, when we did the Glencadam vlog, bless him, it
• 30:40
  was Australian lad Darren, Darren and he went into tour
• 30:45
  guide mode and he was a bit like, so the history of whiskey
• 30:48
  is what are yeast and barley. And I was like, with the
• 30:51
  greatest respect in the world, we can skip that part.
• 30:54
  What we want to see is your mill and all this kind of stuff.
• 30:57
  And I suppose that's it. And there will be people that
• 31:00
  your mum would have had that goes, they don't need, they
• 31:03
  don't need to go and see this particular type of distillery,
• 31:06
  the back door key to get into the distillery.
• 31:07
  What they want is they want the big dogs.
• 31:09
  Yeah, You know, get me the Glenfedder, get me this one, get
• 31:11
  me that one, and you can go and see.
• 31:12
  It talk to me about private casts.
• 31:14
  What really cool stories have you got?
• 31:15
  What else is there? And I think the personal stories
• 31:18
  about the distilleries that you only find out from having a long
• 31:20
  standing relationship are are there.
• 31:22
  So like I remember going to car do back in like back in the day
• 31:25
  when it was a dusty warehouse and feeding the cows digestive
• 31:28
  biscuits. Yeah, you can go back now and
• 31:30
  it's had the Johnnie Walker treatment and it's incredible.
• 31:33
  And you still have the cows and you still feed them digestive
• 31:35
  biscuits. But now all the tour guides
• 31:37
  know. So you see them all walking up
• 31:38
  with their digestives. Those aren't Mcvities don't, but
• 31:41
  I hear those. Cows.
• 31:42
  Are, but the fact that it could be tailored, that's a good thing
• 31:44
  is what I mean is that if whiskey stories podcast said we
• 31:47
  want to do one of these tours and this is where we want to go.
• 31:49
  And I think that what they would say is we wouldn't have to worry
• 31:51
  about the filter through the head or chat that we're going to
• 31:53
  get on the on the on the on the bus on the way there and all
• 31:56
  that you're going to get. Oh, by the way, I was speaking
• 31:58
  to the master blender at such and such the other day and he
• 32:00
  was saying this and we're going to show you this place in
• 32:02
  Exeter. That's brilliant, right.
• 32:04
  So from there, where where do we go now?
• 32:05
  Did. You come straight out of school
• 32:06
  into a whiskey job. Or.
• 32:08
  I did not. I went to uni and did a degree
• 32:10
  that I will never use and then. What degree was that I took?
• 32:13
  Primary teacher. I don't really.
• 32:15
  Know what happened there? I got into a lot at Glasgow but
• 32:17
  I completely pied teaching kids. Diverted.
• 32:20
  Kids drove me to whiskey. Yeah, yeah, it's how it
• 32:21
  happened. I actually, I always wanted to
• 32:23
  work in whiskey, but I think I've had to rebel against the
• 32:25
  family a little bit and be like, well, just, you know, I don't
• 32:28
  want to be. An equal baby and did you rebel
• 32:30
  against the family by doing a degree in primary school
• 32:33
  teaching that's. What she had done Well, well,
• 32:35
  funny, you see that when I was 21, I had about four jobs.
• 32:39
  And I got a job working for Eden Mill.
• 32:41
  But it was Eden Brewery at the time.
• 32:42
  Yeah. And my goal in life was to be
• 32:44
  Shivas Regal brand ambassador and live in London.
• 32:46
  And I was determined that's what I was gonna do.
• 32:48
  And then I found out from my mum that was like, there was a
• 32:51
  brewery that was building a distillery, like really close to
• 32:54
  my house in Saint Andrews and thought, actually, that's a lot
• 32:56
  that's a little easier. Maybe try?
• 32:57
  That first. The London of Scotland.
• 32:59
  The London as well. Technically, yeah, same accents.
• 33:02
  Smaller snow globe town, yeah, but I, yeah, I walked into Eden
• 33:07
  Mill and just wanted to get really stuck in.
• 33:09
  Heard they had stills arriving and I turned up the same week as
• 33:12
  the stills. So got the experience of the
• 33:14
  microbrewery growing into a bigger brewery, growing into a
• 33:17
  micro distillery and then all the way up.
• 33:20
  So it was four years, Eden. Mill four years.
• 33:22
  What did you do? Eden Mill then so.
• 33:23
  I started off to tour guiding part time and then got roped
• 33:26
  into being there full time, started to dabble in lots of
• 33:29
  different aspects of that. So developing the tours from the
• 33:31
  beer to gin to the whiskey, getting tons of experience with
• 33:34
  the Brewers. I like to kind of know something
• 33:36
  front to back, get really in there and ask them weird
• 33:38
  questions. And then when the distillery
• 33:41
  started to to produce its early spirit, I accidentally sold a
• 33:45
  lot of private casks to people on tours and then they kind of
• 33:48
  stole me for sales. But I then got to manage the
• 33:51
  private cast programme as it first started out, so right back
• 33:54
  in the early days and got really.
• 33:56
  Into it accidentally. I just just mentioned it
• 33:58
  passionately for 20. The thing is, it's a big, they
• 34:01
  put. A button on the tail for a hog's
• 34:03
  head and I was like, I want. To push that I really.
• 34:06
  Want to push that I push that button like.
• 34:08
  It's a big part. I mean, when you think about it,
• 34:09
  I mean, it's a big part of the Eden Mill business model.
• 34:12
  I mean, we've met you in Kenilworth and Chris Campbell.
• 34:16
  Weird when Eden Mill was. Technically our first, but it
• 34:19
  wasn't really the celery because it was the whole in the ground,
• 34:21
  a building site. Yeah, yeah.
• 34:23
  First. Distillery visit Chris Chris is
• 34:26
  my is now my cousin's current husband, current cousin's
• 34:31
  current husband. She's always going to be my
• 34:33
  cousin. She's my cousin.
• 34:36
  She's my cousin's current husband.
• 34:37
  And they've just got a wee baby, actually, so he's wasting time.
• 34:45
  So yeah, So like, that is a big part of the business model
• 34:49
  because when you think about it, with the location there, Saint
• 34:52
  Andrews, and I can imagine going back to the tourism side of
• 34:54
  things, there are probably going to be a lot of people who are of
• 34:58
  a net worth that, you know, an investment there.
• 35:02
  You're right. There we go.
• 35:02
  That's. Wrong Gram was.
• 35:03
  It I tried to do the whole that thing and I just slipped.
• 35:07
  And the investment in a cask is something that, I mean, it's
• 35:10
  fun, right? Investing in a cask is fun if
• 35:14
  you do it then but the realization.
• 35:16
  Can't say no. No, but you can see the fun in
• 35:18
  it. Have you got the money right?
• 35:20
  Have you? Seen these hogs heads behind?
• 35:22
  Me. But The thing is like, well, I
• 35:23
  did it for Lindos Abbey, but I did it with a, I did it with a.
• 35:26
  No, but also the fact you get 10 of your mates, you all come
• 35:29
  together and like we'll buy this together.
• 35:31
  And it creates 10. Years time.
• 35:33
  We'll meet up one more time. But it creates, it also creates
• 35:36
  that like I know a bond, I know someone who's bought a cask.
• 35:40
  He bought 2 casks in Aaron, right?
• 35:42
  And the reason he bought 2 casks in Aaron is he lives down South,
• 35:45
  he's from Scotland. And what he's saying is
• 35:47
  basically we holiday in Aaron. We've got two young kids and he
• 35:50
  bought one for each kid, right? And that's what he's done.
• 35:52
  And basically when you've got two kids under 4 years old,
• 35:56
  foreign travel is quite difficult.
• 35:57
  So what he's saying is what he lives in Nairn, It's Ray.
• 36:01
  Oh yeah, Ray of our ogre powers Ray.
• 36:03
  So he says basically we'll go up to Nairn and either on the way
• 36:06
  up to Nairn because they stay down South.
• 36:07
  I can't remember where they stay down.
• 36:09
  He's ex army, he said. We'll come up and we'll stop at
• 36:11
  Aaron and we'll have a week on Aaron and I'll get to go to the
• 36:14
  distillery. And because I'm a cask owner, I
• 36:17
  get a little bit of special treatment.
• 36:19
  Like if you're Lindo's Abbey Cask owner, you get free, you
• 36:22
  become a part of the membership and you get free tours and you
• 36:25
  got invited up to certain things and you got stuff like that.
• 36:27
  We. Used to give people 1/4.
• 36:28
  Is it with Eden Mill private cast?
• 36:29
  It's cool. That's cool.
• 36:31
  Great. Golf jumper.
• 36:32
  Well, you can imagine for there'll be people who visit
• 36:34
  Saint Andrews semi regularly for the golf who have a decent net
• 36:37
  worth or decent net worth. They just went and they went and
• 36:39
  there's local distillery and they thought what was a Hogs
• 36:41
  headsetting you back back then for pushing about about about 5
• 36:44
  grand or something like that. 8K8 grand, Yeah.
• 36:46
  But they would come to see their kids at uni, so every year that
• 36:49
  they were at uni, so they'd be about four years.
• 36:51
  So if you buy a cask in first second year by the time they
• 36:53
  graduate yeah their whiskey's X amount of years old their annual
• 36:56
  trip back to Saint Andrews really really lovely not all
• 36:58
  market and it was actually a really nice thing to do however
• 37:01
  if I was going to buy a cask now actually and.
• 37:03
  It was also cheaper than putting the kids through a term of uni
• 37:06
  as well. Did you?
• 37:08
  Know Arden Merkin if you get If you have a baby on the peninsula
• 37:12
  that Arden Merkin is on, you get a free cask.
• 37:15
  Really. Yeah, it's good to know.
• 37:17
  Tactical Baby. If your partner is ever in
• 37:20
  labour right, you've. Talked about that.
• 37:24
  Baby out. There.
• 37:24
  I wish I'd known this like a month ago.
• 37:26
  My brother just had a kid. Yeah.
• 37:27
  There you go right there you go. There's another public service,
• 37:32
  public service announcement there, but I get it.
• 37:34
  But the one thing I would always ask, and I do know this from
• 37:38
  personal experience, even when you buy a fucking 60 litres and
• 37:42
  you get that bottled you it's the concept of how many bottles
• 37:45
  you're going to end up with right now.
• 37:47
  I did mine at cast Strength. So even at that, I think I can't
• 37:50
  go around. But I still have a few bottles,
• 37:53
  a few boxes of bottles kicking around my mum and dad's house,
• 37:55
  which is fine. It's nice liquid, it's nice
• 37:57
  whiskey and it's nice to give to people etcetera.
• 37:59
  It's. Really good.
• 38:00
  Actually, but it's actually the highest rate of Windows Abbey
• 38:02
  privately. Because you came up making new
• 38:05
  accounts. But hogs heads 250 litres.
• 38:08
  Yeah. So the big question for me is
• 38:11
  when you buy it, when you're a private cask owner of a
• 38:13
  distillery and you buy one and you go, right, I've got one.
• 38:16
  Now what the beauty of it being a Hogs Head is obviously the
• 38:19
  maturation is going to be a lot slower than a smaller car.
• 38:22
  So you're going to be waiting at 10-15 years or maybe whatever
• 38:25
  between 8:00 and 12:00 maybe, I don't know it's going to.
• 38:26
  Depend on the quality. Quality weight as well.
• 38:28
  But my point being is that once you get that sort of opportunity
• 38:31
  to bottle, the concept of suddenly going how many bottles
• 38:35
  is that? Yeah, well, you could.
• 38:36
  Be like Glenn Farkle and just have a really.
• 38:38
  Just make a three or four, really.
• 38:41
  What we'll also say the bet is, and this is where investing in
• 38:45
  cast is important. We're not going to get down that
• 38:46
  rabbit hole. 100%. He's selling something.
• 38:49
  But no. But what?
• 38:50
  No. Remember, you still have to pay
• 38:52
  the bottle costs and duty on your bottles.
• 38:55
  Yeah, right. That is the bet.
• 38:56
  Because whatever you've paid now, bearing in mind 10 years
• 38:59
  later, 8 grand you go. I forgot about that 8 grand but
• 39:02
  suddenly if you've got 200 bottles right that you need to
• 39:06
  pay what, 1880 or something like that per bottle unless.
• 39:09
  You buy really expensive whiskey and then they deal with it for.
• 39:13
  You. Well, this is the next thing.
• 39:14
  Yeah, so but. Win the lottery.
• 39:16
  Yeah, well, it's not. A problem, but I know it's an
• 39:18
  interest if there are people who are listening, who are cask
• 39:20
  owners, because I know there's people like that would.
• 39:22
  That be if you won the lottery, spent all the money on casks and
• 39:25
  then they all came to like you have to pay the duty.
• 39:27
  Well, that's it. I mean, what's the, what's the
• 39:29
  fact about if, if, if Glenn Fiddick were to just pay the
• 39:32
  duty on every single cast? It was.
• 39:35
  Something Mark Thompson told us and he said if if Glenn Farkless
• 39:40
  and Glenn Fiddick, sorry, turn around or I think it was William
• 39:43
  Gratton's son's turn around tomorrow, but all the cast that
• 39:45
  they have, it would be £7 billion in duty.
• 39:50
  Yeah, just duty. So I mean, I don't know what the
• 39:53
  defence budget of the UK is. But.
• 39:55
  I mean, you know, it's. Like far, it's a decent jump.
• 39:58
  Everyone had quit their molotovs with.
• 40:00
  It but Jason Hargreaves, for example, Jason Jason's talked to
• 40:04
  us about it. He's mentioned on the he's
• 40:05
  mentioned it to us about he's him and a few pals have a casket
• 40:08
  Glenn going and they love they get when they get very well
• 40:10
  looked after and they're going going do the car sales thing.
• 40:13
  But it's interesting what one it's nice to buy.
• 40:16
  It's nice to have it's nice to be associated with it.
• 40:18
  But what is what's the plan once you've bought it?
• 40:21
  Like, well, if you've got 10 mates, is it just just a case of
• 40:23
  Devi, everyone's bottles up and you get each amount, you get all
• 40:26
  that bottle and then you do whatever you want with it.
• 40:28
  Or do distilleries do offers where they say we can buy back
• 40:31
  some of the liquid or anything like that?
• 40:33
  Who knows? I.
• 40:33
  Think quite a few distilleries will say like in the small print
• 40:37
  that we have the right to buy back a cask at any point.
• 40:39
  So I think if you get a cask that like fits the flavour
• 40:42
  profile that they want to showcase their distillery, they
• 40:45
  will go to to buy it back. Offer you a price to buy it
• 40:48
  back. I'm assuming there will be.
• 40:49
  I'm assuming they're not just going to be like, by the way, we
• 40:52
  made that, that's ours. No.
• 40:54
  They'll give you an offer I suppose, but the other thing is
• 40:57
  as well. Here's what you paid,
• 40:58
  Absolutely. The other thing as well is that
• 41:00
  whether you bottle it, and again, this is where, you know,
• 41:03
  I looked at that when I did my Lindores Abbey.
• 41:05
  I asked them what if I wanted to put that in my own glass with my
• 41:09
  own bottle label And they were like, well, we wouldn't, You're
• 41:13
  not. What was that?
• 41:15
  They were very diplomatic in saying you can do that if you
• 41:18
  want, but you will not always be able to put Lindo's Abbey.
• 41:20
  It would be low end, right? OK.
• 41:23
  And, and, and at the age and stuff like that, which made no
• 41:25
  sense for me to do anyway. But at the same time I can see,
• 41:29
  but it is, I can see the benefit of like I say, Ray, my friend,
• 41:33
  our friend who's done it, he has an affinity to Aaron.
• 41:36
  The holiday there every year, it's great.
• 41:37
  Either on the way up to or on the way down from there, they
• 41:40
  get to stop in and he gets to spend a day into the distillery.
• 41:44
  There's no better feeling, I'll be honest with you.
• 41:46
  And that sounds, I sound like an apple baby, but there really is
• 41:49
  no better feeling than you can turn up at.
• 41:51
  You can let them know in advance.
• 41:52
  I'm coming to the to the to the distillery.
• 41:56
  I've got friends that are coming with me.
• 41:58
  Any chance I can let them come and see my cask and they'll say
• 42:00
  absolutely no, but it's just a great thing.
• 42:03
  And then you sit there like they offer you the chance you want to
• 42:06
  take a sample out of it and stuff like that.
• 42:08
  It's just a cool thing to do and I can understand if you can
• 42:10
  afford to do. It it's a part of whiskey
• 42:11
  history and it's something that you can't do do when you live.
• 42:14
  In and I suppose doing that in doing that in Scotland, doing
• 42:15
  that in Saint Andrews as well like yeah, it's fresh in the
• 42:18
  valley well. It was the first whiskey
• 42:20
  distillery back in Saint Andrews in a very, very long time, so
• 42:24
  it's part of that big history. And at the time, the first
• 42:27
  bottle of Eden Mill to go to auction set some major records
• 42:30
  with the price that it went for. Yeah, I remember the like the
• 42:32
  whole flash series, like the 20. Yeah.
• 42:35
  That was really, really cool. Like I remember those were
• 42:37
  coming out and I was like, I should buy.
• 42:40
  All of these. But the whiskey, I mean, in all
• 42:44
  honestly, the whiskey's had a bit of a tough time though.
• 42:46
  Well, it gets knocked. I'm going to say on Eden Mill,
• 42:49
  Eden Mill new make is the nicest new make I have ever had.
• 42:53
  The chocolate malt new make so when the.
• 42:55
  Well, this is a big thing. It's the chocolate malt, is
• 42:58
  what. I chocolate with the chocolate
• 42:59
  malt is absolutely delicious. And for me, I can only liken it
• 43:04
  to like I'm not like 16 kind of trajectory.
• 43:08
  Yeah, I know, but I can see it. I can I can see how it's going
• 43:11
  to get to that. But I think it's kind of along
• 43:14
  the same lines as like little mill like the little mill new
• 43:16
  make and early whiskeys were Josh like they were not nice.
• 43:20
  And it's only great because of the time that it's spent that it
• 43:23
  would never have spent, you know, back then.
• 43:25
  They would never have anticipated it being so old.
• 43:28
  But I think with Eden Mill, that chocolate malt, the cask choices
• 43:31
  and you know, the talent of Scott and the team, it will end
• 43:34
  up being incredible down the line.
• 43:36
  But for me, it's not the whiskey that I would go to day-to-day
• 43:39
  because. They've got a bit of work to do
• 43:40
  because the thing that they've done is, I mean, they they and
• 43:43
  you have to give them credit where credit's due in the sense
• 43:46
  of they were the sort of early adapters, early adopter, sorry
• 43:50
  of create Gen. keep the business going.
• 43:54
  But the gin suddenly became massive.
• 43:57
  Yeah, it kicked off. It was the gin was, I mean,
• 43:59
  there's there's lots and lots of distilleries that are doing what
• 44:02
  gin. And I don't know whether, I
• 44:04
  mean, I'm not going to put my neck on the line and say they
• 44:06
  were the first people to be doing it, but they were
• 44:08
  probably, you know, the gin stuff kicked off and it was
• 44:11
  everywhere. 14 It went nuts. There's two.
• 44:14
  There's 2W distilleries that are probably more known for their
• 44:18
  gin and their whiskey, and I would say it's Eden Mill and
• 44:20
  probably Harris as well. Yeah, where the and the
• 44:22
  intention always was whiskey, but the gin just went like that.
• 44:26
  We went down to Imbibe in 20. It was 2015 I think.
• 44:30
  We were down at Imbibe Festival in London and Edinburgh.
• 44:33
  Gin had shelled out for this massive stand of their own and
• 44:36
  all the little distilleries, the craft like the Rock Roses, the
• 44:39
  Harris, all the little guys banded together to buy 1 stand
• 44:43
  and we were all there like 9 of us encroaching on one stand.
• 44:46
  Then we turned it into this little gin ghetto and it was
• 44:48
  awesome. It was really, really cool.
• 44:50
  But the progression from that into whiskey was really, really
• 44:53
  interested and a great thing to kind of see.
• 44:55
  But for me, the accidental private cask sale and the
• 44:58
  conversations that opened up and the stories of people that have
• 45:00
  come over from Oman because they want a cask from Eden Mill, the
• 45:03
  first distillery back in Saint Andrews, was just.
• 45:06
  A big sale employee. So from Eden Mill then yes.
• 45:09
  What was the next step? So I went off and had my
• 45:11
  daughter. So I've got an 8 1/2 year old
• 45:12
  daughter. So I took a little bit of a
• 45:14
  break from being in the whiskey industry professionally went
• 45:17
  into didn't. Go to Arden American.
• 45:20
  Didn't go to Arden American, that's where I fucked it.
• 45:23
  How? Would you be if you had had your
• 45:24
  daughter Arden American? They weren't.
• 45:26
  Open devastated, but I planned on going back to Eden Mill and
• 45:28
  getting a cask at some point so I wasn't too big of a deal.
• 45:31
  So from there I went into business development, business
• 45:35
  management for various hospitality businesses and
• 45:38
  maintained my heavy, heavy whiskey drinking on the side and
• 45:42
  going on tour with Mum's whiskey company.
• 45:44
  And then back in, oh what year was that, 2022?
• 45:49
  Yeah, 20/21/22 I started a brewery in Saint Andrews so
• 45:52
  built a brewery from scratch. Awesome experience.
• 45:54
  With your bare hands laid down the bare.
• 45:56
  Hands I act No, I was. Actually, so like, you know,
• 45:58
  Ross Bar Belt, Glenn Kinche, Quinn Kinche.
• 46:00
  Did he? So he says yeah, you haven't
• 46:02
  ever had this. He's the oldest young man I've
• 46:04
  ever met. Happy birthday to Ross, by the
• 46:07
  way. Far.
• 46:08
  Happy birthday. To Martin.
• 46:09
  For Monday, it was all I. Lost by talks about is how much
• 46:13
  he loves Tomatin. Yeah, yeah.
• 46:15
  Anyway. Hello I will say.
• 46:16
  This hit the grand old age of 27 I think.
• 46:20
  I'll say, I'll say 26. I think 26 is it 26 is it?
• 46:23
  No, but 26 I. Think.
• 46:28
  He's no, he's not. Happy birthday.
• 46:31
  He's 10 years younger than us, isn't he?
• 46:33
  He's. 272626 or 27 but but what I was.
• 46:36
  One of the 20s in a way. Eduardo, I went in to visit the
• 46:42
  ginger boy at the famous ranking at the whiskey shop in
• 46:46
  Moultrie's Walk. Yeah, Yeah.
• 46:47
  And I went in and I was asking, you know, as a hover about
• 46:51
  waiting for a free drum. I was basically oh, sorry, You
• 46:54
  busy? Yeah, but you bet.
• 46:56
  I watched the big seller and it was tomato selling a lot of
• 46:59
  tomato 36 right now. Oh, they love that in there and
• 47:01
  they're saying a lot of it's coming up from the hotel and I
• 47:03
  says, oh, Ross Barr doing his tricks.
• 47:05
  But he said no, it's Eduardo. Eduardo's been doing a fair bit
• 47:09
  of putting of the. I took him to Loch Lomond
• 47:12
  distillery and we would drove a Land Rover and we all went in a
• 47:14
  hot tub together and I thought we were past this tomato.
• 47:18
  It's. Tough to get it past then to be
• 47:20
  fair. You know, as much as I love all
• 47:22
  the Loch Lomond products, but the.
• 47:25
  Tomatoes. Pretty fucking tall tiered.
• 47:28
  Dress had it once. We need to have.
• 47:29
  We had it. We did.
• 47:30
  We had it at the Whiskey. French friend, it was our.
• 47:33
  I think wasted it. I think my problem is because.
• 47:36
  I think the problem when you're at Whiskey Festival, you're
• 47:39
  trying a lot of drums and that was probably midway through the
• 47:42
  day, so. We probably a few drums.
• 47:44
  We start with three drums from Hard Beg.
• 47:46
  Yeah, God, yeah, that was. That experience?
• 47:49
  Yeah. So I think there was a little
• 47:51
  bit of drum fatigue going on. Yeah, there.
• 47:53
  Was immediate drum fatigue, 3 hard begs and then.
• 47:57
  I have 11 in the morning. We went in heaven.
• 47:59
  Oh hi, we got a smoking. We went, we went, we went a
• 48:02
  subtlety, we went. We went straight from coffee and
• 48:05
  croissant to our beg. The only one that SO basically
• 48:08
  arrived and I was that was because that was the moment for
• 48:11
  me. Like what was the?
• 48:12
  Smoking smoking verse or something that was it was a
• 48:14
  smoke. Machine.
• 48:15
  Yeah, they had everything and it was Mungo.
• 48:17
  The guy called Mungo. Brilliant.
• 48:19
  Mungo table? Yeah, Petriotic table.
• 48:22
  Yeah, petriotic. I mean, open it literally like
• 48:24
  that. Because I remember Angus, his
• 48:26
  tongue was out of his mouth because he's a big Smokey
• 48:28
  whiskey fan. I do like my Smokey whiskey.
• 48:30
  And I was like, so that we arrived and the only place that
• 48:32
  was available, we got access. Roy, my whiskey's guys had given
• 48:36
  us access early doors with the camera.
• 48:38
  Vicky Wick Ellett, who was filming for us.
• 48:41
  She was great. She was hungover because she'd
• 48:43
  been the day before. And we got there and yeah, they
• 48:47
  were like, yeah, the first place you can get to is is our beg.
• 48:50
  I was like, yeah, joking half 11 in the morning.
• 48:53
  Well. This is this is like before you
• 48:54
  had any interest in Pete as well.
• 48:56
  I hated it, and I was panicking because, in fact, I hadn't been
• 48:59
  that long before. I was panicking as we were even
• 49:01
  more new because I was like, Oh no, Grimm's gonna hate.
• 49:03
  Kilt kilt. Do you know what, because do you
• 49:05
  know what I remember we went to the go back to the whiskey shop.
• 49:08
  We went to the Balveny whiskey tasting at the whiskey shop.
• 49:11
  That's right. What?
• 49:12
  And they did their week of Pete. This is before.
• 49:14
  Is this before half 11 or is this?
• 49:17
  So this is a standard no, this was, this was a few weeks ago, a
• 49:19
  few weeks before. So this was a few weeks before
• 49:21
  like. 3 or 4 weeks before. So, and what happened was I was
• 49:23
  like, I'm not touching the smoky drum because I couldn't touch
• 49:26
  smoky whiskey the week of Pete. I tried a little bit of it and I
• 49:29
  was like an instant heartburn, right?
• 49:33
  And then Ross was like, let's go to Scotch afterwards, went to
• 49:36
  Scotch and we bumped into Mark Thompson.
• 49:41
  Mark Thompson Reserves. We're having a couple of jams.
• 49:42
  I'm now in serious trouble because I'm like, I could feel
• 49:45
  this heartburn coming on and I'm trying really hard and the guys
• 49:48
  at Scotch are looking after us. And then Mark Thompson comes and
• 49:50
  he pulls what they pull his pocket.
• 49:52
  Something from the 1970s, it has to be drunk for you boys.
• 49:55
  And I was like, Oh no. And I can't remember what it
• 49:57
  was, but it was something. It was something in 1970.
• 50:00
  You talk about you being a spoiled drama.
• 50:01
  This was like. I actually got Mark on my team
• 50:04
  at a whiskey pub quiz. Oh yeah, yeah.
• 50:06
  As soon as they announced there was a quiz, I was like, Mark,
• 50:08
  you're on my team. I'm lost.
• 50:11
  But but I lose too. You're a distillery cat.
• 50:15
  Yes, I agree she's that MP. Playing her cat.
• 50:18
  Oh. Yeah, she knows.
• 50:20
  She knows what she's talking about.
• 50:21
  So anyway, that was that, but basically that day I'd beg they
• 50:24
  opened it up, but no. Right.
• 50:25
  So you're moving into the off loming room then or?
• 50:28
  Belt, Belt the. Brewery belt the brewery belt
• 50:30
  the brewery. Went on tour.
• 50:32
  To what we call it open the stand up gay field.
• 50:35
  Open the stand up gay field. Yeah, open the stand up gay
• 50:37
  field. Branded up a hedge sponsored
• 50:39
  Dundee United women's team. We did a lot of really fun
• 50:42
  things, but I missed whiskey a lot.
• 50:44
  We're drinking a lot of whiskey in my spare time, visiting a lot
• 50:46
  of distilleries, was working with like Scotland food and
• 50:48
  drink on some like whiskey projects with like some player
• 50:51
  women. And then after that I went on
• 50:54
  tour with my mum's company for a week with a Canadian whiskey and
• 50:56
  cigar company up in space side. We were there for six days and
• 51:00
  after that I was like Buck, I miss whiskey so much.
• 51:03
  And they kind of kept an eye out for whiskey rolls and and landed
• 51:06
  really nicely with the roll at Loch Lomond looking after the
• 51:08
  whole East Coast. Nice came in at the right point
• 51:10
  where the company had started to build a really good on trade
• 51:13
  presence. And for me, my association with
• 51:15
  Loch Lomond had been that it was blends and, you know, probably
• 51:18
  something that was a little bit too run-of-the-mill.
• 51:21
  High Commissioner would be a big blend, right?
• 51:23
  Yeah. But Highcom.
• 51:25
  But my association to Loch Lomond before working for them
• 51:27
  was that it was kind of entry level and I kind of thought it
• 51:29
  was above that. And I was severely humbled on
• 51:32
  day one when I tried a bit of everything like. 12 different
• 51:35
  variants. Oh, insane.
• 51:36
  So we've got 11 different types of new make as standard compared
• 51:40
  to your kind of three. 4 which is incredible for one to sell,
• 51:42
  right? It's like a painter have.
• 51:43
  Got women still as well. Women still.
• 51:45
  Yeah. There you go.
• 51:46
  Pot still pot. Still so yeah.
• 51:47
  Not a Lomond hill, still an actual Lomond Hill.
• 51:49
  No, because it's similar because that was when we, when we did
• 51:52
  visit and that's what they were saying and there were 9 spirit
• 51:55
  types and you guys are 11 spirit types.
• 51:57
  And Ross at the time, a year ago, Ross was, I mean, as Ross
• 52:01
  said, my tail was wagging. He he was interested.
• 52:04
  Right, Yeah, he got excited. But that is, that is that is the
• 52:08
  exciting part about Loch Lomond and having that opportunity.
• 52:11
  And for you, I suppose you've got three different styles of
• 52:14
  whiskey, 3 different brands, and probably 3 different brands.
• 52:18
  Well, more than three. Uncap the blends and we've
• 52:21
  actually got a really awesome blended.
• 52:22
  I should brought one for you and a blended brand called Noble
• 52:25
  Rebel, which won one of the world's best whiskey awards for
• 52:28
  blended Scotch. Awesome.
• 52:30
  They're all very flavor driven and honestly delicious.
• 52:34
  And they and they're it kind of changed blends for me.
• 52:36
  Yeah, I, I was a bit of snob growing up, so spoiled with my
• 52:40
  insane whiskey collection. And to actually then get into
• 52:43
  blends and glacials, What have I been going on about?
• 52:45
  This is really some delicious stuff.
• 52:47
  I have Spearhead. We make Spearhead.
• 52:49
  Oh, spearhead's great. Yeah.
• 52:50
  It's all single grain, and that's really opened it up.
• 52:53
  But we're launching a rye brand later on this year, so now I'm
• 52:57
  getting into rye. Yeah.
• 52:58
  And start to. Open those.
• 53:00
  You can't call. It, it's not made here, it's
• 53:02
  made in the States, but it's a new company that we've acquired.
• 53:05
  But wait a minute, it's Canada cuz Canada.
• 53:07
  Canada own rye as a as a. Well yeah, the laws might have
• 53:11
  changed since then, but you could make rye.
• 53:13
  But then also if you add the enzymes that make actual rye
• 53:17
  then it becomes classified as a spirit drink because.
• 53:19
  Because what's the what's the finish distillery that they put
• 53:23
  a really cool video and they make it in sauna stoning, No.
• 53:28
  Stoning is Danish. No, it's a finish one.
• 53:30
  I watched the finish. Finish I've had finish I.
• 53:32
  Don't know, but there was a finish and they they, it's they
• 53:34
  it's. I think I know the one you mean.
• 53:36
  I saw. A video of it and they were
• 53:37
  doing a big thing so they lost the court case or there was
• 53:40
  there was a court there was something about it where
• 53:42
  basically they couldn't call or where they're whiskey rye
• 53:45
  because. Also wild that Canada would win
• 53:47
  that like. So.
• 53:50
  Yeah, so basically these guys, so they, it's, it's, it's and
• 53:54
  the guy's accent's fantastic. And I do apologise to any
• 53:56
  Finnish listeners who are there. But he's like, so we call it
• 54:00
  sauna and he's like a little whiskey.
• 54:03
  So they're like, if we can't call it rye, we will call it
• 54:06
  sauna. And basically he was saying
• 54:08
  like, whatever, in Finland we have rye and we have sauna.
• 54:11
  So he's like, so we can't call it rye.
• 54:12
  So they're calling it sauna whiskey.
• 54:14
  And it's great. And they've just videos of them
• 54:16
  just sitting in saunas drinking drums.
• 54:17
  And that's great. Yeah, we need to go.
• 54:19
  I mean, it's like here exactly. Their clothes are on.
• 54:22
  When are we going to record a board in a sauna?
• 54:25
  Well, I mean, but I so right, so Loch Lomond now I want to also
• 54:31
  talk a little bit about a few things because you're working in
• 54:33
  the industry now could. I ask sure and I what are the
• 54:37
  variants and I don't want to stick your fit in it, but do you
• 54:41
  know the 11 variants that Loch Lomond?
• 54:42
  Produce This is your pub quiz question.
• 54:45
  Can you name the 11 variants? I know Loch.
• 54:47
  Lomond inch MO and and then Croftenga I.
• 54:51
  Want to be completely honest with you, I'm a personality
• 54:53
  hire. Cool.
• 54:55
  Which I don't know, I would love to.
• 54:56
  Know such an FL baby? I guess no.
• 54:59
  I mean. Just but I think the four, I
• 55:01
  think those four probably the single mods that you guys would
• 55:04
  sell and I'm assuming the other. Math.
• 55:10
  What was the one you're under pressure we had.
• 55:15
  The other and all that. See, you know this if you came
• 55:19
  to Loch Lomond and didn't miss the tour.
• 55:21
  Yeah, but I did miss the. Tour So I mean, I mean one of
• 55:24
  the things that having just back from I1 of the things I will say
• 55:27
  is that you know, did you go to India they mentioned but yeah,
• 55:31
  but the big but the big thing you're speaking about now is I'm
• 55:34
  pretty sure Loch Lomond are probably.
• 55:35
  One of the biggest? Bulk providers in the game as
• 55:38
  well where selling bulk to 3rd part third parties across the
• 55:42
  world. If they did like 7 different
• 55:43
  types of like. Well, I suppose what I does is
• 55:47
  it gives you the freedom effectively.
• 55:48
  I, I can imagine that you probably could have a situation
• 55:51
  where if you're somebody that's interested in, in creating a
• 55:54
  brand, a product, a white label product or anything like that,
• 55:57
  you could go to Loch Lomond. And because of the, the vast
• 55:59
  amount of, of different spectrums of grain of whiskey of
• 56:03
  spirit styles that they've got. Plus also not just for getting
• 56:07
  that. I mean, how Long's Loch Lomond
• 56:08
  group been, or Loch Lomond group been going for a very, very, a
• 56:12
  very long time. So.
• 56:13
  If you go back to Little Mill, that's 1772.
• 56:16
  The oldest licensed distillery, Loch Lomond Distillery, is about
• 56:20
  1966. But even from that point of
• 56:22
  view. That.
• 56:23
  Year you can imagine a lot of people over the years you know
• 56:27
  we've heard it before distilleries swapping liquid and
• 56:31
  trade in casks for other casks. So it's not just the fact that
• 56:34
  they'll have spirit of the ranges of spirit that they've
• 56:37
  got in their arsenal and their distillery.
• 56:39
  What those warehouses, and I'm pretty sure there's some big old
• 56:41
  warehouses that Loch Loman group own what they have there, as
• 56:45
  well as third party or other brands that they're sitting
• 56:48
  with. So when it comes to basically
• 56:50
  going to somebody and saying, look, whiskey stories want to
• 56:53
  create a whiskey stories blend and I don't want to buy a 60
• 56:56
  litre vacuum tank for my kitchen.
• 56:58
  They'll probably be able to give me a catalog that says, here's
• 57:01
  all the ranges that you want, ranging from grain to malt
• 57:04
  ratios all the way through to aged stock, all the way through
• 57:08
  to everything else and where it sits on a price point.
• 57:10
  And then, yeah, exactly. And that, that, that would be, I
• 57:13
  mean, to be able to do that because that's, we've heard it.
• 57:17
  We saw Angus, Dundee, Angus that keeps the lights on.
• 57:20
  Oh. Absolutely, and the scale of it
• 57:22
  as well is so impressive. That keeps the lights on for the
• 57:25
  business, you're right. And that it's almost like that
• 57:29
  business does the legwork. So we've got this.
• 57:33
  That can we talk about? Everyone says Tam Dos the show
• 57:37
  pony and McAllen was, yeah, sorry, Tam dos the workhorse and
• 57:39
  McCann was the show pony. But actually you look at it
• 57:42
  other way, right? It's an element of this.
• 57:45
  When you kind of look at the Glen Caddon range, it's like
• 57:48
  that doesn't exist. If this doesn't exist, yeah, you
• 57:51
  know this. This exists so that this can
• 57:53
  also. And that, that'll be, I mean,
• 57:55
  Glen Scotia will travel around the world and Glen Scotia and
• 57:58
  that by the way, that is an absolute phenomenal.
• 58:00
  That's a terrific draft. I really, really enjoyed that.
• 58:01
  Super is that? While we're while we're
• 58:03
  chatting, try this one. So this is.
• 58:06
  The 2025 festival release. So every year for the
• 58:10
  Campbelltown Festival we do a couple of different releases.
• 58:12
  That's just the core 1 from last year's.
• 58:17
  We're just about to announce 2046 version, but this is peated
• 58:22
  peated Campbelltown. How often do you try that?
• 58:25
  Not very. Often.
• 58:26
  Sorry for offending you with no. I'm all on it.
• 58:28
  I'm on it now. I'm on it.
• 58:29
  I'm fine. Yeah, Ross says.
• 58:31
  I pretend Ross. Frisky.
• 58:33
  But it's probably my favorite of our limited edition Glen Scotia
• 58:37
  is that we've released in the last couple of years.
• 58:38
  So we've had this big journey of flavour at Glen Scotia where
• 58:42
  we've we're knocking socks off with our limited edition
• 58:45
  releases. Yeah, this one.
• 58:46
  Really, really good finished in Northern Spanish red wine.
• 58:48
  So it's like, say it's like that the cheap meaty tapas wine that
• 58:52
  you have when you're chilling in Spain, it's atmospheric because
• 58:55
  of that reason. And so it gives us really robust
• 58:57
  kind of cherry thing within there working with tap.
• 59:01
  Sorry. It's like Charcot to be bored.
• 59:04
  That's lovely. No.
• 59:06
  Is that? It absolutely no statement.
• 59:09
  No, it's released at nine years old.
• 59:10
  Nine years. Old.
• 59:11
  So that is like really nice. Meeting you, Yeah, the regular
• 59:15
  spurt at Glenn, at Glenn Scotia, is that PITA, the taller, is it
• 59:18
  completely unpeted or is there a little bit in there?
• 59:20
  And unpeted, yeah. So it's a combination of like
• 59:22
  however many days a week with this.
• 59:24
  Step, Yeah. OK, so I mean if I was to, is
• 59:28
  that completely your? 12 year old is a PITA.
• 59:30
  No, I would say we. Have a.
• 59:32
  Few PITA releases, so our Icons of Campbelltown series, the last
• 59:37
  the second from last released the the dragon the icons too was
• 59:41
  a Barolo finish medium heated it.
• 59:43
  Was great. This is, I mean, this is lovely.
• 59:45
  This is fun. So one of my friends, Nicole
• 59:47
  Leslie, texted me after. We know Nicole, Nicole, Nicole
• 59:50
  Leslie. That's all.
• 59:52
  Tipsy doesn't. She's a friend of the pod.
• 59:54
  Really good friend of the pod. Friend of the Pod.
• 59:56
  Lifelong bud. I actually we got text from
• 59:59
  Nicole when she tried this and she was like, why have you
• 1:00:01
  punched me in the face in a good way?
• 1:00:03
  That's. Nice.
• 1:00:04
  Very. Happy.
• 1:00:04
  I think it's just if I'm being perfectly honest, we started
• 1:00:07
  talking about like, I'll be honest with Glenn Scotia in my
• 1:00:10
  mind. I never, I just never liked the
• 1:00:12
  idea of Glenn Scotia and I don't know why.
• 1:00:15
  And it's funny because like when you go back to hope your
• 1:00:19
  impression of what you assume and associate with whiskey.
• 1:00:22
  I wasn't in whiskey, right? I was a whiskey consumer.
• 1:00:26
  And maybe it was like what truck's talking about the bottle
• 1:00:28
  shapes. Something wasn't right for me
• 1:00:30
  with Glenn Scotia where I just kind of was like, Nah, it's not
• 1:00:33
  good. I don't like it.
• 1:00:34
  I like space side stuff. I like Glenn, FedEx and.
• 1:00:37
  Don't get me wrong. Well, I think do.
• 1:00:39
  You mind if I get my phone and I Google the neon cows?
• 1:00:43
  Yeah, well, yeah, but. I think you're right, Graham,
• 1:00:47
  because I, well, I was going to say I think Graham's right
• 1:00:50
  because there's something maybe for the kind of guy that's
• 1:00:54
  stepping his toe in the water with whiskey a wee bit With
• 1:00:57
  Campbelltown especially, it's like, well, that's the old
• 1:01:00
  fashioned stuff and that's it tastes a bit.
• 1:01:02
  It's a bit strong and it's a bit soon.
• 1:01:04
  So I may be looking for something more if I and more
• 1:01:07
  that's maybe where your sides come into it.
• 1:01:10
  So I can see why they only initiated dipping the toe in the
• 1:01:14
  water or whiskey person. Something like a Glenn Scotia
• 1:01:17
  could put somebody off and be like, no, that's for you're not.
• 1:01:19
  One, but I also just think that. Loft Moment has a lot of
• 1:01:22
  accessibility about it, whereas Glenn Scotia is that next level
• 1:01:25
  of you've been to a few distilleries, you know what you
• 1:01:28
  like that face. Glenn Scotia is very much for
• 1:01:34
  when you're ready to explore a little bit more.
• 1:01:38
  But but there's caramel. People love their camel tone
• 1:01:40
  Whiskey love their camel, but Diable?
• 1:01:43
  Time has messed off so many whiskey menus that have taken it
• 1:01:45
  upon me as a personal mission to change that because it needs to
• 1:01:48
  be on there. And for me it's probably the.
• 1:01:50
  Last I had. There's no signal here.
• 1:01:52
  We'll get it. We'll get it.
• 1:01:52
  We'll get it out. We'll get out.
• 1:01:54
  I got a glimpse. Of it there, there it is.
• 1:01:56
  There we go. So this is this.
• 1:01:58
  Is the. Right, we'll get it.
• 1:02:00
  We'll get it. But we have a.
• 1:02:01
  Highland Chiwon LSD. It's like fluorescent glass.
• 1:02:04
  It's so the. For anyone who hasn't Google and
• 1:02:08
  into listening, the neon car range was prior and obviously
• 1:02:13
  way prior to the current bottling, but it was a brand
• 1:02:16
  where they picked more kind of like akin to like a vodka style
• 1:02:19
  bottling. Yeah.
• 1:02:20
  Yeah, you know what? I love about working with older
• 1:02:23
  distilleries is that someone is always going to know something
• 1:02:25
  more than me and they'll whip out a story or a fact.
• 1:02:27
  I'm like. I have every single every single
• 1:02:29
  bottle. Had a Hyland car on it.
• 1:02:32
  A picture of the Northern Lights and some form of tartan and I
• 1:02:36
  think the 21 year old we had in the bar back in the day and it
• 1:02:41
  was like fluorescent pink bottle and honestly the whiskey was
• 1:02:45
  really good but no one was buying these bottles because
• 1:02:50
  they were like what the. Fuck is this?
• 1:02:51
  Yeah. And.
• 1:02:54
  It's just sending out the wrong message because, I mean, you put
• 1:02:56
  that behind the bar, it looks like a, it looks like a Summers
• 1:03:00
  or something like that, Yeah. Really interesting Butler
• 1:03:03
  Gregus. That's.
• 1:03:04
  Right. Well, we've got, we have to push
• 1:03:05
  on because we have admin, I'm putting my glasses on for this
• 1:03:07
  admin. We have.
• 1:03:08
  We have. Admin getting serious, he's
• 1:03:10
  putting my specs on. We've got a spectacles on right.
• 1:03:13
  We've had, we've got, we have, we got these last week and I
• 1:03:16
  forgot to open them because I was very jet lagged and got very
• 1:03:19
  pressed during last week's episode.
• 1:03:20
  I do apologise for anyone who's listened to that what I have
• 1:03:25
  here. Yes.
• 1:03:27
  The unboxing video this is hang on, I'm going to turn my fancy
• 1:03:30
  specs on to the video that's. The thing where you tap your
• 1:03:32
  nails on it. Oh.
• 1:03:33
  My God. Yes.
• 1:03:35
  Right this oh, wait a minute. This is cool.
• 1:03:39
  This is Bob cutting and this is the 20266 nations blend all the
• 1:03:45
  way from Whiskey Shed TM. Look at that by the way, look at
• 1:03:49
  that. He's actually got a nice cool
• 1:03:51
  label. That's a.
• 1:03:52
  Lovely sticker. Yeah.
• 1:03:55
  There's no neon cows on that one.
• 1:03:56
  This is cool. Just the lack of neon cows.
• 1:03:58
  On. That that is cool.
• 1:04:00
  So this is so it's nice to open. All the logos of the that's
• 1:04:04
  awesome. The rugby teams, yeah, that's
• 1:04:07
  really cool. And it's very nice to open
• 1:04:09
  these. That's a very nice touch.
• 1:04:11
  After Scotland, the pumped England.
• 1:04:13
  All right, Well, that's it. All right.
• 1:04:15
  I hope you enjoyed that, Bob. I hope whiskey sheds in that
• 1:04:18
  night, Bobby. Yeah, great.
• 1:04:22
  And obviously, I mean, I did have to pinch myself after
• 1:04:26
  Saturday night because we beat Wales as well.
• 1:04:28
  I know which is not something that usually happens.
• 1:04:30
  And we've made hard work of it. But this isn't a rugby podcast.
• 1:04:33
  But Scotland before the Ireland, France game, sorry Ireland,
• 1:04:37
  Italy game on Sunday, Scotland were top of the group.
• 1:04:38
  Which I know, which is remarkable.
• 1:04:40
  Yes. So there you are, Whiskey shed 6
• 1:04:42
  Nations, 2026 planes, even though the lowest of all that
• 1:04:45
  there you go. Look at this.
• 1:04:46
  So we're going to sample it. We will talk very quickly.
• 1:04:49
  What drams have we had? Yeah.
• 1:04:50
  So I I. I'll kick off, I'll kick off.
• 1:04:54
  Very nice, Don, if you're listening, Thank you very much.
• 1:04:57
  A listener to the podcast approached me and said can I buy
• 1:05:00
  you a drama? Said no, no, no.
• 1:05:01
  They said can I buy you a drama? Said OK then.
• 1:05:05
  Oh, amazing, you said. No, no, no.
• 1:05:06
  But the first time and he bought me it was Thompson Brothers,
• 1:05:10
  Craig Elecke. I'm not sure of the details of
• 1:05:12
  it, but it was very, very nice DRAM, very nice drama and read.
• 1:05:16
  Second drama I've had is Kragenmoor distillery exclusive
• 1:05:20
  that Kev managed to get in. Someone's been up to the
• 1:05:23
  distillery. Kragenmoor.
• 1:05:24
  Cool. It's in kind of a Richard wine
• 1:05:28
  cask. Really, really nice, right?
• 1:05:30
  Fan of the wine cask? Yeah, really, really nice.
• 1:05:33
  So those are the two drums I've had.
• 1:05:34
  Good. I'm very nice as well.
• 1:05:36
  I made a promise when I came at Deanston was going to be my have
• 1:05:42
  a DRAM whilst I work out what drama I'm going to have and I
• 1:05:44
  kind of, I've forgotten about that until and so I did that
• 1:05:47
  tonight, but I had the Deanston, Kentucky.
• 1:05:51
  Oh yeah, the supermarket exclusively.
• 1:05:53
  Yeah, 40% ABV. Do you know?
• 1:05:55
  I'll be honest with you, I am. I'm not on the car strength
• 1:06:00
  stuff at the moment. I don't know what it is.
• 1:06:01
  I'm just enjoying. Called being responsible.
• 1:06:03
  You've changed. Since India.
• 1:06:04
  Well, yeah, I mean, I'm just I'm just enjoying 40 odd percent
• 1:06:09
  whiskey, which is very nice. Deanston and then Koinlish 14
• 1:06:12
  because that's all I've thought about all week.
• 1:06:15
  I had the drama, I had the moment last week, had the moment
• 1:06:18
  last week where I just. Punched through the the the the.
• 1:06:21
  Just get it I'm. Still have to admit I'm I don't
• 1:06:25
  know if I'm necessarily there. Yet I was just, we were sitting,
• 1:06:27
  I guess, having a drama. First time we'd seen each other
• 1:06:29
  for seven weeks. First time we've seen each other
• 1:06:30
  from New Year. It was my company that did it, I
• 1:06:32
  reckon. Well, I wasn't.
• 1:06:33
  I wasn't. I was.
• 1:06:34
  Actually. I wrote about it in the
• 1:06:35
  newsletter. You can subscribe to Whiskey
• 1:06:37
  Stories News. I wrote about it and I was
• 1:06:39
  annoyed at my, I was sitting there with 1/2 pint of Guinness
• 1:06:42
  and a DRAM and I was annoyed at myself of picking a Klingley 14
• 1:06:46
  because I was like, I'm not going to enjoy that.
• 1:06:49
  I've not enjoyed Klingley 14 when I've had it.
• 1:06:50
  I don't get it, yada, yada, yada.
• 1:06:52
  And then we were sitting in a couple of steps of the Guinness
• 1:06:54
  and then I just went to it and it just clicked.
• 1:06:56
  And now, now I absolutely love it.
• 1:06:58
  And that's all I thought about all week.
• 1:06:59
  So I've got that. What have you got, Chuck?
• 1:07:02
  So I got two drams. I saw a bottle of William
• 1:07:08
  Granite's son's Black Barrel Single Grain whiskey.
• 1:07:11
  In the wild. It was on the bar, Yeah.
• 1:07:14
  Yeah. And it.
• 1:07:15
  So 40% discontinue bottling single grain from William
• 1:07:19
  Granite's son. So I can only assume it's and
• 1:07:22
  that's matured in heavily charred casks.
• 1:07:25
  That's 40% AVV. It's all right.
• 1:07:29
  So I say I don't think I'd be clambering for that to come
• 1:07:32
  back. OK, that really cool to taste
• 1:07:35
  and like a nice older wee bottle and then I asked for a
• 1:07:38
  recommendation and I got immediately pulled out the wood
• 1:07:43
  roads. I think it's the 14 year olds,
• 1:07:47
  no 15 year old Tom Mori brackets Legig.
• 1:07:50
  Yeah, 52% and finished off in so turn love.
• 1:07:55
  A SO turn. Cast.
• 1:07:56
  Yeah. So that's that's really nice.
• 1:07:57
  I actually didn't touch that quite well, but I did like come
• 1:08:01
  here immediately from work. So I had half a pint of Guinness
• 1:08:04
  and like half of that drama and I was like, I shouldn't be
• 1:08:06
  talking to people, which I'm so glad it's been recorded for
• 1:08:09
  everyone to enjoy. But yeah, they're really, really
• 1:08:11
  good. Yeah, pour yourself a pour
• 1:08:13
  yourself a a whiskey. Some of the like old Six Nations
• 1:08:16
  blend. Here we go.
• 1:08:18
  Do you know where the origin whiskeys are from?
• 1:08:20
  Aside from countries, Bob. Well, Bob will.
• 1:08:22
  Bob will. Provide us with the.
• 1:08:23
  Details. We'll get that sorted.
• 1:08:24
  Bob will sort of sort us out with that.
• 1:08:26
  Info. I've not left you marks.
• 1:08:28
  Yeah, yeah, think some of that. But I there's another, I'll give
• 1:08:31
  you a wee bit more as well. There you go.
• 1:08:33
  I'll give you a wee bit. I know.
• 1:08:34
  I honestly don't need that. There you go.
• 1:08:37
  You'll have someone as well because it might be shite.
• 1:08:40
  I'm only kidding. I'm only that to us problems too
• 1:08:43
  well. He has sent us this before in
• 1:08:46
  this sentence a sort. Of Yeah, we.
• 1:08:48
  Had no, he sent us. No, wait a minute, I think he
• 1:08:50
  said it. Was a whiskey shed blend.
• 1:08:53
  Oh, was it? Was it an Infinity bottle?
• 1:08:54
  Yeah, I've still got one of the miniatures at home which I'm
• 1:08:58
  looking forward to have at some point.
• 1:08:59
  So there we go. But no, it was very nice.
• 1:09:02
  I haven't tasted it yet. It.
• 1:09:06
  Smells nice. Pineapple, yeah.
• 1:09:08
  Really like free tickly pineapple.
• 1:09:11
  Tickly pineapple. Tickly pineapple.
• 1:09:13
  A special yeah. I think Pineapple's pretty bang
• 1:09:17
  on. Cheers, Bob Tropko.
• 1:09:19
  Here's to Here's to England staying away from the wooden
• 1:09:21
  spoon. The wooden spoon blend.
• 1:09:28
  There they go. There's next year's there.
• 1:09:29
  The wooden spoon blend. Yeah.
• 1:09:31
  Sponsored by Whiskey Shed TM. Decent.
• 1:09:33
  Yeah. That's fine.
• 1:09:33
  That's very. Decent.
• 1:09:34
  Yeah, it's very. It's like the Jolly Tot's
• 1:09:38
  pineapple ones. Yes.
• 1:09:40
  Yeah. Oh, that's lovely.
• 1:09:42
  That's. Nice.
• 1:09:43
  Yeah, Really. Sweet, that's that's perfect.
• 1:09:45
  For tonight, good math consistency.
• 1:09:47
  Yeah, I would say it. Yeah.
• 1:09:49
  Well done. Well, well done.
• 1:09:51
  That's absolutely fantastic. Right.
• 1:09:53
  All right. Well, we briefly talked about it
• 1:09:55
  at the very beginning. We're going to make this nice
• 1:09:57
  short sharp because we've got a couple other things we want to
• 1:10:00
  talk about. Yeah, yeah, Glenfiddich rebrand.
• 1:10:05
  Oh, yes, no, yeah, knee. OK.
• 1:10:10
  And I'm knee because I'm just a bit of a curmudgeon.
• 1:10:14
  And I do like the old branding. I mean, I actually would prefer
• 1:10:17
  the branding before the other branding to come back because
• 1:10:21
  you just, I don't know if it's like one of those childhood
• 1:10:23
  things. It was a bottle you saw very
• 1:10:25
  frequently. And you just, you just have that
• 1:10:26
  association. All that.
• 1:10:28
  The great, great, great branding.
• 1:10:29
  Yeah, they're kind of you can, you can picture it the kind of
• 1:10:32
  90s branding. Actually bring back the stand
• 1:10:36
  fast. That's.
• 1:10:37
  The last one, yeah, exactly. But I mean, there's something
• 1:10:39
  about the change, something about the change of font.
• 1:10:44
  The change of font has upset me, right?
• 1:10:47
  I think. I think the font is wrong.
• 1:10:49
  Yeah, I just, it just doesn't. It just doesn't speak
• 1:10:52
  Glenfonectomy. I'm with you on.
• 1:10:54
  That one, OK, that's what I would say.
• 1:10:56
  And specifically. I'm going to be honest with you,
• 1:10:58
  I've had a couple of weeks, I've just been super, super busy, so
• 1:11:02
  I haven't even seen it get that Google off again.
• 1:11:04
  Right. I will.
• 1:11:06
  I will show. It to you.
• 1:11:07
  So yeah, I don't even know. I think about it, I mean, I'm
• 1:11:10
  there's a lot of concern. Reaction.
• 1:11:12
  I'll see if I've got some. Signal.
• 1:11:13
  In there does Chuck Lovett. I've been, I've been sticking on
• 1:11:16
  stickers hard the last couple weeks.
• 1:11:19
  It's been very fucking grim. Actually, there's there's a lot
• 1:11:23
  of chat around there, isn't there?
• 1:11:24
  And going to. Cover my favorite distillery
• 1:11:26
  toilets just while we're waiting for this my favorite distillery
• 1:11:28
  toilett, Yeah. I'm not going to.
• 1:11:30
  You're not going to. Read these toilets as long.
• 1:11:34
  Just for a lie down. Yeah, we.
• 1:11:37
  Nap. That's not in The Jets.
• 1:11:39
  Right. So what I'll say about the
• 1:11:42
  rebrand, like it seems to be the thing, OK, distilleries both out
• 1:11:46
  of that corner. What do you think about the ball
• 1:11:48
  more rebrand? What do you think about the
• 1:11:51
  Glencadam rebrand? The Highland Park rebar.
• 1:11:54
  Highland Park, I think is so many.
• 1:11:57
  Just. Sellers are doing this, though.
• 1:11:59
  Why? Well, the industry is
• 1:12:00
  interesting because the Bullmore went from a very kind of, it had
• 1:12:03
  that white label and it's gone. It's kind of inverted.
• 1:12:07
  It's gone to that dark black label.
• 1:12:09
  I don't know the branding. I think it's the bottle shapes
• 1:12:11
  as well. The logos stayed the same.
• 1:12:13
  I think the bottle shapes stayed the same.
• 1:12:14
  No, the bottle shapes the. Bottle shape?
• 1:12:15
  No, the bottle shapes changed with Beaumont.
• 1:12:17
  It's gone round the label like it's not as square, but like
• 1:12:20
  what I'll say is right, so I did.
• 1:12:21
  Highland Park was a bit of a Highland Park was interesting.
• 1:12:24
  Well, the Highland Park was interesting because Highland
• 1:12:26
  Park went from like that was leaning very heavily into the
• 1:12:29
  Arcadian Norse thing. Very much so.
• 1:12:33
  And then more. Commercial and then it's just
• 1:12:35
  gone totally, kind of, I would say almost quite bland.
• 1:12:38
  Yeah, but that's what they are. But what I'll say is the
• 1:12:40
  Glenfinic one, right and Glenfinic defence as such you
• 1:12:44
  you so, so the type, the type and font that they have used for
• 1:12:48
  the Glenfinic is actually the original type font face that
• 1:12:53
  they used in the first single malt in the 1960s.
• 1:12:55
  That's the hard that's the hardback.
• 1:12:57
  The second thing is you said the stand faster.
• 1:12:59
  They brought back the family Crest and and they stand fast on
• 1:13:03
  that to show the thing. But they've also just made it
• 1:13:06
  look slicker. Now let's just.
• 1:13:08
  But there are some. Rebrands.
• 1:13:09
  I do enjoy the Glenalkey. That's exactly what I was about
• 1:13:13
  to say. The Glenalkey one for years I
• 1:13:16
  remember the Glenalkey bottles and I'm just thinking it just
• 1:13:21
  looks it just there was something about the branding
• 1:13:23
  before that I personally thought looked a bit tacky and cheap.
• 1:13:26
  Yeah. And it just didn't look right.
• 1:13:28
  It just actually it didn't do the brand justice to be branded
• 1:13:33
  in that way. I get what you mean.
• 1:13:34
  I just, there was something about that branding that didn't
• 1:13:37
  actually represent a whiskey that was in there.
• 1:13:39
  I wanted it as an industry we are now chasing pointless
• 1:13:43
  rebrands for. Yeah.
• 1:13:45
  No other reason than to try and stay relevant.
• 1:13:47
  And I worry about that and being factored into some of our brand
• 1:13:50
  conversations. You know, it's a thought that's
• 1:13:51
  in my mind of, you know, is this the right choice and what
• 1:13:54
  direction are we going in and what does it say about your
• 1:13:56
  brand and your spirit and things like that?
• 1:13:57
  But I'm on the Glen Aloki bottle.
• 1:13:59
  I actually don't, I don't like the liquid or the brand.
• 1:14:02
  I have tried so hard. I've been, I've been there.
• 1:14:05
  I've spent the money on all the drums.
• 1:14:06
  It's just there's something there that's not for me.
• 1:14:09
  But when it comes to their rebrand, it was a complete
• 1:14:11
  change of direction and it's brought fresh life into it.
• 1:14:14
  But pointless rebrands are something that's so scary when
• 1:14:16
  you're in the industry. Well, what does it say about who
• 1:14:18
  we are? Well, it is because I mean,
• 1:14:20
  look, yeah, I was trying to look at it.
• 1:14:21
  OK. So basically Glenfiddich are
• 1:14:23
  celebrating 139 years this year. So it's not like it's a
• 1:14:26
  milestone. Yeah, there they can say 150
• 1:14:29
  years rebrand, re look, re challenge, whatever.
• 1:14:33
  Well, at the same time, you know, we, we had Dougal Gordon
• 1:14:35
  on on the podcast and Dougal talked about how and he, it was
• 1:14:38
  interesting Mr. Charles, which is his grandfather, I think it
• 1:14:42
  is of the Grant family. And he was talking about how,
• 1:14:46
  you know, the love and passion that he had for heritage.
• 1:14:48
  And that's why William Grant and sons were so well known for
• 1:14:52
  sponsoring the heavy events at the Highland Games.
• 1:14:56
  They were sponsors of the World Bagpipe World Championships.
• 1:14:59
  They were, they become sponsors of Glenfiddich sponsored last
• 1:15:03
  year. I don't know if it was years
• 1:15:04
  before the Edinburgh Royal Military Tattoo.
• 1:15:06
  So you're looking at like if you could picture the most Scottish
• 1:15:09
  thing ever, Glenfiddich were slapping their name on it.
• 1:15:13
  A big heavy guy in a kilt tossing AK bar with a
• 1:15:16
  Glenfiddich T-shirt, a guy walking about playing the
• 1:15:19
  bagpipes, Glenfiddich. A guy at the Royal Military
• 1:15:21
  Tattoo, Glenfiddich. But then they sponsored Aston
• 1:15:24
  Martin F1 team change of direction.
• 1:15:27
  But is this can you can you actually give credit to them by
• 1:15:32
  saying you're attract, you're trying to attract a newer market
• 1:15:36
  into the whiskey industry. You're trying to it.
• 1:15:38
  Feels like the car partnerships weren't.
• 1:15:41
  They seem to be fairly common place really at this point
• 1:15:43
  because you had. 1% of the world's wealth is in that sport.
• 1:15:48
  Bomer and McCallum did the well, the Bentley partnership as well.
• 1:15:51
  Yeah. And but I would say, I mean, all
• 1:15:55
  I can think of is my childhood, but like growing up seeing
• 1:15:58
  brands payment in sports, the only brand I can think of that
• 1:16:03
  really I would think of would be Famous Christ.
• 1:16:06
  Famous Christ, I don't. Like Carling with the beer on
• 1:16:09
  the strips. No, no.
• 1:16:12
  But I I would say it was. The one I was famous, that's.
• 1:16:14
  Well, The thing is longevitating.
• 1:16:16
  If I had a rugby, if I got a rugby show as a kid, I didn't
• 1:16:18
  have famous Grouse today. I was pissed.
• 1:16:20
  Off well longevitated. As long as my whiskey.
• 1:16:22
  So like it's like a. Drank whiskey or anything that I
• 1:16:24
  was like but that. That's.
• 1:16:26
  The pheasant dude, Yeah. But that but I think what I mean
• 1:16:28
  I'm I'm I'm I'm exactly position myself back with from another
• 1:16:33
  another bit of workouts. Also a child.
• 1:16:35
  But sports marketing, and I've worked in sports marketing, and
• 1:16:37
  one of the things they'll say is kids.
• 1:16:39
  For the future, right? That's why I'm saying our
• 1:16:41
  generation has a real affinity for Jack Daniels and Bud because
• 1:16:45
  they were used so heavily in our childhood marketing.
• 1:16:48
  Yeah. But I would say it's like, but
• 1:16:50
  it's longevity. The longer you associate brands
• 1:16:53
  with something, The problem you have is that when brands decide
• 1:16:56
  I want to come off that position.
• 1:16:58
  So when you suddenly look at it and you go Famous Grouse,
• 1:17:00
  Scottish rugby, right? It's because for years and years
• 1:17:03
  and years like you say, I mean, Famous Grouse and Scottish Rugby
• 1:17:06
  still are connected as one. I think it's one of the longest
• 1:17:08
  lasting sports sponsorships for Scott rugby anyway, it's ever
• 1:17:12
  been because it's gone for so long.
• 1:17:14
  When you're talking about pre 1999, I remember them play where
• 1:17:17
  where was that? So, so that was what it was.
• 1:17:20
  But the longer you do it, the more you just automatically
• 1:17:23
  associate it. And then there'll be people that
• 1:17:25
  suddenly go, it's the Six Nations, it's rugby time.
• 1:17:28
  I'm going to get myself a bottle of Famous Grouse.
• 1:17:29
  Well. I mean, the other thing is to to
• 1:17:32
  bring it back to kind of just talk about the rebrands in
• 1:17:34
  general. There's another argument where
• 1:17:38
  to some extent for the whiskey fan, it's irrelevant because at
• 1:17:41
  the end of the day they've rebranded.
• 1:17:43
  But the liquid's the same Highland part. 12 will still
• 1:17:46
  taste well. It's the same Highland part. 12
• 1:17:48
  I would argue. I and if you like that it
• 1:17:52
  doesn't really, you know, OK, you might, you might light the
• 1:17:54
  bottle on your shelf looking the way it does, but I mean, if
• 1:17:57
  you're not too bothered about that and.
• 1:17:58
  You just like the. Liquid personally doesn't really
• 1:18:00
  matter. I'll just say from me
• 1:18:01
  personally, when Highland Park, Helen Park was the one I
• 1:18:06
  probably felt the strongest about.
• 1:18:07
  When it changed from the old label, which was like the amber,
• 1:18:12
  yellow and the red for the 18 to the Viking honour.
• 1:18:15
  I was like, I was like fuck off. Like I could understand linking
• 1:18:21
  yourself to something, but it was like it almost felt like.
• 1:18:25
  Helen Park was trying to. Push away from what it is, which
• 1:18:27
  is a Scottish whiskey, and they're like, well, no,
• 1:18:29
  actually. It's more, it's more like, it's
• 1:18:32
  more, it's more like they've gone right.
• 1:18:33
  What differentiates us from everything else?
• 1:18:36
  Let's. Let's absolutely then the danger
• 1:18:38
  that we find ourselves in is we are and we've we have the
• 1:18:41
  reality. Check we are a.
• 1:18:42
  We, we in this room are the minority.
• 1:18:45
  We are the guys that are they. Don't make whiskey necessarily.
• 1:18:48
  Yeah, one type of person. Do you think the rebrand and
• 1:18:52
  increase and the increase of independent bottlers are
• 1:18:55
  coinciding so that brands are now feeling that they have to
• 1:18:58
  compete in a market that has more and more indie bottlings in
• 1:19:01
  there? So how are they?
• 1:19:02
  How are they staying relevant? I don't.
• 1:19:04
  Know it's a very good question, but I would I would argue that
• 1:19:07
  the masses are the the vast majority of like supermarket
• 1:19:11
  purchasers aren't really caring about that kind of factor.
• 1:19:14
  The niche buyer is looking at independence and they're looking
• 1:19:17
  at more. They're looking for festival
• 1:19:19
  releases, looking for small batch, they're looking for the
• 1:19:22
  minute stuff. The variance in that, I don't
• 1:19:25
  think making it look super, super plush and branded labels,
• 1:19:30
  I think that could almost be deterrent.
• 1:19:32
  It's two totally different. Customers, yeah, well, yeah, but
• 1:19:34
  who's the bigger customer? Because it's like what we were
• 1:19:36
  saying is like the bigger customer is the guy that is the
• 1:19:40
  mass market. We are the OK, we're the
• 1:19:42
  whiskey. Appreciate.
• 1:19:43
  Argue. That's the question to ask.
• 1:19:44
  I'd argue the question is where is loyalty in brand now?
• 1:19:47
  Yes, loyalty is important. Because I don't think and I, I
• 1:19:51
  love buying whiskey. It's my like biggest problem in
• 1:19:55
  life. But that's a good line.
• 1:19:58
  But I wouldn't say that I continue to go back to pick up
• 1:20:02
  another bottle or something I'm looking at.
• 1:20:04
  Well, that's really, really cool.
• 1:20:05
  Or that's really, really. Cool, is that because there's
• 1:20:07
  more choice now? Maybe.
• 1:20:09
  Like when you go back to what our parents, grandparents and
• 1:20:12
  what have you, there was like, you know, like we say, 1960s,
• 1:20:16
  you're talking about first ever single malts, first ever sort of
• 1:20:19
  whiskey tourism that was coming around.
• 1:20:21
  So you're looking at it and going before the 1960s, there
• 1:20:24
  was just, there is brand loyalty.
• 1:20:25
  There's people that were literally like, I'll drink a
• 1:20:27
  Valentine's or I'll drink a famous grouse or I'll drink a
• 1:20:29
  white Mackay, cut your sack, all these kind of brands.
• 1:20:32
  And then suddenly it starts opening up.
• 1:20:33
  Like so my grandparents said, well, it's famous grouse, but it
• 1:20:36
  was, if it was a treat, it was Dura, right?
• 1:20:38
  Because they visited Dura, right?
• 1:20:40
  So they loved the OR Highland Park because again, when they
• 1:20:43
  went away with a caravan, they went up to Orkney and they
• 1:20:45
  visited the distillery and they loved it.
• 1:20:47
  So there was Highland Park was a special DRAM, and Dura was a
• 1:20:50
  special DRAM. And if it wasn't that it was, it
• 1:20:53
  was it was Famous Grouse. That was the range of whiskey
• 1:20:55
  that they had in their shell, and they were considered whiskey
• 1:20:59
  drinkers. Yeah, I mean, I they weren't
• 1:21:01
  influenced by the branding as such.
• 1:21:04
  It was just we. Knew they were because they were
• 1:21:07
  in one sense, because they were influenced by going into
• 1:21:09
  distillery. And suddenly like, like I say,
• 1:21:11
  they visited. I don't know how many
• 1:21:12
  distilleries they may visit, probably less than it.
• 1:21:14
  Wasn't so much the type of font they had.
• 1:21:16
  No, of course not just, but that's the market that we're
• 1:21:19
  looking at now. But it's also who buys.
• 1:21:21
  Why does that mean something? I mean, growing up, my dad was
• 1:21:23
  always a hat and bark guy, but I always had the 12 in the house.
• 1:21:27
  And. And now he's a Balvini man.
• 1:21:29
  But you know, that's he's like, I love the Balvini.
• 1:21:31
  Yeah. And I like this Balvini.
• 1:21:35
  You can't change. Well, I remember, I remember, I
• 1:21:37
  remember we were at a Scotch tasting at Scotch at Balmoral
• 1:21:40
  and it was a Macallan 1 and it was a non member.
• 1:21:43
  It was an event for members, but also there was other non members
• 1:21:45
  there and there was a guy there with his mum and he was maybe
• 1:21:49
  about maybe just a wee bit younger than us.
• 1:21:52
  And he openly said because we entered in a bit of a debate, a
• 1:21:56
  bit of a conversation about who's drinking whiskey.
• 1:21:59
  And one of the things was there was the person who was
• 1:22:03
  delivering the tasting for McAllen was talking about these
• 1:22:08
  non age statement whiskeys that they were bringing out.
• 1:22:10
  Yeah, OK. And I was very cynical and I
• 1:22:14
  maybe I don't know if I went in too hard at one point, but
• 1:22:17
  basically I was like, right, So how can you sit there and tell
• 1:22:20
  us that this non age statement McAllen is just as good as all
• 1:22:23
  the other McAllen releases, But yet you're going to still tell
• 1:22:26
  me that the McAllen 25 is 2 1/2 grand for a bottle, But this is
• 1:22:29
  going to be. And they were.
• 1:22:30
  And then the conversation LED. Somebody in the room said,
• 1:22:35
  introducing younger people to whiskey.
• 1:22:37
  And I kind of then went, hang on a minute here, right?
• 1:22:40
  What young person is drinking in McAllen?
• 1:22:44
  In. Scotch.
• 1:22:45
  But then the guy who was younger than us sat there and he said I
• 1:22:50
  only know McAllen and I've only ever drank it because I saw it
• 1:22:53
  in the James Bond movie. Yeah, and that makes sense.
• 1:22:56
  Right and you suddenly go. So now you suddenly look it and
• 1:22:59
  you go, well, is the new whiskey drinker attracted to classic
• 1:23:05
  Glenn Finnick with a stag on the bottle and a Highlander playing
• 1:23:08
  the bagpipes? Or is it slick?
• 1:23:10
  Cool. Sharp Aston Martin Formula One
• 1:23:13
  I. Think if you watch TV and watch
• 1:23:15
  movies and I can't help at this point now as soon as like.
• 1:23:19
  Because you don't watch TV or watch movies.
• 1:23:21
  No, I watch them all the time, right.
• 1:23:22
  But whenever I whenever I see someone pour something and I'm
• 1:23:26
  usually like. What the fuck is that?
• 1:23:27
  Yeah, yeah, yeah. Zooming in on the TV.
• 1:23:29
  Yeah, and sometimes it. Really annoy you when it's a
• 1:23:32
  fictional brand. No, there's a.
• 1:23:33
  Famous. There's a famous Hollywood.
• 1:23:35
  There's a famous. Well, this is it.
• 1:23:36
  This is. A Tintin.
• 1:23:37
  Yeah. Oh.
• 1:23:39
  Really. Yeah, I did not know.
• 1:23:40
  That well in the original, well in the original Tintin, the
• 1:23:45
  Tintin and the Black Isle, the one who goes to Scotland, the
• 1:23:47
  original drawings that were. Sorry, Graham.
• 1:23:50
  Oh, I love that you know that the original drawings.
• 1:23:52
  That's why I married. Them the original, original
• 1:23:54
  drawings in my husband, the original drawings in the 30s is
• 1:23:57
  Johnnie Walker. Yeah, but in later in the 60s
• 1:24:01
  when he read when Herje re drew it all in colour etcetera
• 1:24:04
  etcetera and it was released as an actual album.
• 1:24:06
  He did Loch Lomond Whiskey, which at the time was a
• 1:24:09
  fictional brand, but obviously Loch Lomond is now a brand, but
• 1:24:13
  I don't know if it leans too heavily on the kind of Tintin
• 1:24:15
  thing. I don't talk about the Tintin.
• 1:24:18
  You don't talk about the Tintin thing, but if you.
• 1:24:20
  Might see it anywhere. It is.
• 1:24:22
  It is across the later Tintins very much.
• 1:24:26
  It's all you know if Captain Haddocks drinking a whiskey.
• 1:24:28
  It is Loch Loman in the earlier ones.
• 1:24:30
  Generally it is that bottle shape, no, but in the earlier
• 1:24:35
  one it is generally the bottle shape of of.
• 1:24:37
  If it's not branded, it's the bottle shape of Johnny Walker.
• 1:24:39
  Johnny. Walker it's just hearing the
• 1:24:41
  words tin. Tin like so frequently.
• 1:24:43
  Yeah, you know. Tin tin thing One of the things
• 1:24:46
  I want to ask right second thing right, because this is this is
• 1:24:49
  going to lead me on. How much would you pay for an
• 1:24:51
  independently bottled 20 year old Bo more?
• 1:24:55
  What do you reckon? Where would it set the shelf?
• 1:24:57
  20 year old Bo more cash strength independently bottled.
• 1:25:01
  A cast strength single cask independently bought holds so
• 1:25:04
  many more that would. Depend on.
• 1:25:05
  I'm saying 120. Well there's one for 1/3 or was
• 1:25:08
  for 135 on raw My whiskey's they've bottled.
• 1:25:11
  They bottled Bulmore 20 for £135 raw My whiskey's it was a raw
• 1:25:17
  RMW. It's an RMW bottle.
• 1:25:19
  Talking to Doug about this the other day.
• 1:25:20
  Yes, they also bought 35 year old Bulmore.
• 1:25:23
  Yeah, for like 220. Yes, so fucking.
• 1:25:28
  Filth. This.
• 1:25:29
  So are we looking now? So 135 LB a 135 lbs for a
• 1:25:34
  Bulmore 20 named Bulmore. Yeah, yeah.
• 1:25:37
  Genuinely. Bargain.
• 1:25:38
  Absolutely. Bargain.
• 1:25:39
  So are we now in a position where we are starting to see
• 1:25:44
  because look, we're going to speak to Shona as she drains?
• 1:25:47
  That. No, no.
• 1:25:48
  Oh my goodness. Right.
• 1:25:51
  Because we don't have too much, too much longer to talk about
• 1:25:53
  this, but I'm going to come to you in a minute, right about how
• 1:25:57
  knackered the whiskey industry actually is.
• 1:25:59
  OK or how? Because I want to find out.
• 1:26:01
  You're really positive. No, no, because you're the boots
• 1:26:06
  on the ground, you are this, you're the coalface.
• 1:26:09
  You're because there's the people that are making the
• 1:26:11
  whiskey, right? But then there's the people that
• 1:26:13
  are selling the whiskey. Now, one of the things that I
• 1:26:15
  heard was I can't remember who it was, it said, but we're all
• 1:26:17
  pals until we're on the shelf beside each other, right?
• 1:26:20
  And at the same time, one of the things we've talked about so
• 1:26:23
  many times this podcast is there's no sharp elbows in the
• 1:26:26
  whiskey industry. There's.
• 1:26:27
  A lot of knives in the gut. Here, but but we don't know.
• 1:26:29
  Yeah, but we don't know now because you like I said.
• 1:26:32
  So what I want to know is one of the things we've said is we've
• 1:26:34
  kind of looked at the whiskey industry and we've kind of half
• 1:26:37
  tongue in cheek said, well, you know what if prices start to
• 1:26:40
  come down that will be great for the consumer.
• 1:26:43
  What we saw last year, right, was we saw loads and loads,
• 1:26:46
  independent bottlers go in. This is starting to look really
• 1:26:49
  good for us because now we're getting access to Liquid.
• 1:26:52
  That we've not had access. We've not had access.
• 1:26:53
  There are there are there are stories going around of aged
• 1:26:57
  McAllen that are being sold with naming.
• 1:27:00
  Rights, yes, naming rights is probably.
• 1:27:02
  The big aged boom, like I say 20 year old boom or is now
• 1:27:05
  independently bottled castrate 20 year old bit more sold out.
• 1:27:08
  Which was like 5 years ago was like hen's teeth.
• 1:27:10
  Hen's teeth, but but it's but then the other problem now we're
• 1:27:13
  starting to see is that it's like the problem is the problem
• 1:27:16
  starting to filter further down the chain.
• 1:27:18
  It hits the big guys, the Azure have been hit hard.
• 1:27:21
  Women have probably been hit fairly hard.
• 1:27:22
  There'll be other people have been hit hard as well.
• 1:27:24
  Then that's like, so that's benefited there.
• 1:27:27
  Independent bottlers. Independent bottlers have
• 1:27:29
  benefited because you're getting access to newer skin that they
• 1:27:30
  never managed to get. Could you also argue that going
• 1:27:34
  through the independent bottlers and being sold at that would
• 1:27:37
  then influence the everyday customer to go back to the OB,
• 1:27:41
  the official bustlers and look at what they go and sell as?
• 1:27:44
  Well, well, this is this is where.
• 1:27:45
  But what I'm saying now is that it's it like we've all looked
• 1:27:48
  at. So towards the end of 2023, the
• 1:27:50
  worst whispers. Whiskey's industry is taking a
• 1:27:52
  bit. Things are getting a bit
• 1:27:53
  trickier. Sure.
• 1:27:53
  All of 2024. Yeah, yeah, it's tough.
• 1:27:56
  But people were talking about it, right?
• 1:27:57
  Cleanly shutting its doors for We're talking about, we're
• 1:28:00
  talking about visitor centres. Closing the visitor centres.
• 1:28:02
  Closing the visitor centres, we've seen Lafrog and Boa are
• 1:28:04
  offering redundancy packages for sure just now.
• 1:28:07
  Eden Mill, You're talking about Eden Mill, You know, they've
• 1:28:09
  just had, they were, we went into administration and they had
• 1:28:11
  it there. Yeah.
• 1:28:12
  There's chat about loads and loads of other distilleries that
• 1:28:14
  are going around. It's a really, really, really
• 1:28:16
  difficult time. Even Diageo's and other people
• 1:28:19
  that are. Sure.
• 1:28:20
  I mean, even just disability is turning down production.
• 1:28:23
  Etcetera down production as well.
• 1:28:24
  So, but this is this is where it is, but it's it's not going to
• 1:28:28
  wait. Like everyone kept saying, you
• 1:28:30
  know, oh, last year it was like once we get to Q3 quarter three,
• 1:28:33
  quarter four, we should start seeing green shoots.
• 1:28:36
  We're now approaching the end of quarter one following year and
• 1:28:40
  we're seeing payouts, we're seeing redundancies.
• 1:28:41
  It's difficult. We're seeing what people might
• 1:28:45
  interpret as panic rebrands because they're wanting to see
• 1:28:47
  people. But that's not entirely true.
• 1:28:49
  That's just some people's opinion.
• 1:28:50
  It might be fully planned rebrands, what have you.
• 1:28:53
  Shona, what are your thoughts on where the industry is right now
• 1:28:56
  from where you're sitting? The entirety of the industry.
• 1:28:59
  Well, your sales, right? So you're seeing it and you're
• 1:29:01
  all talking to other salespeople you're seeing.
• 1:29:03
  So you're are people still accounts still taking as much
• 1:29:06
  risky as they used to take? Yeah.
• 1:29:07
  For as far as our portfolio goes and where we're at, we did well
• 1:29:11
  last year by comparison to a lot of competitors, but it's really,
• 1:29:15
  really rough. We're having to be a lot more
• 1:29:17
  creative with how we work with our accounts.
• 1:29:19
  Like I'm predominantly on trade a lot specialists.
• 1:29:22
  We're seeing it on the West as well with Caitlin's accounts.
• 1:29:24
  It's really challenging and we're having to sort of
• 1:29:26
  diversify how we are supporting our customers, how we're
• 1:29:29
  encouraging people to drink whiskey.
• 1:29:31
  And I'm really what we are doing because it's a fight out there
• 1:29:34
  and we're seeing a lot more kind of undercutting between brands.
• 1:29:38
  We're seeing a lot more with Indy as well, which is, you
• 1:29:40
  know, exciting, but that has its challenges too.
• 1:29:42
  But for us, we are board diversifying.
• 1:29:45
  We're trying to work out how do we make that offering fit?
• 1:29:47
  Can we scale back on the number of skews that we have, but push
• 1:29:50
  in more on our our top end, our age, our larger age statements
• 1:29:54
  because there's some really great juice in our portfolio
• 1:29:57
  and, and how are we moving that forward?
• 1:29:58
  So it's creatively working with everyone.
• 1:30:00
  But you know, at last year I had 400 accounts and we're having to
• 1:30:03
  kind of whittle that down to be like who can we really work with
• 1:30:06
  and develop and where we are putting our energy, what are we
• 1:30:09
  doing? How are we supporting them?
• 1:30:10
  And that's what we're having to do and to flex on that.
• 1:30:13
  But it is hard. It's really hard.
• 1:30:16
  We're getting great turn out at things like events.
• 1:30:18
  The drinkers are still there and people are spending their money
• 1:30:21
  less frequently, but when they are, they're spending.
• 1:30:22
  So I think with whiskey drinkers, we're committed.
• 1:30:25
  We're committed to our and we're committed to drinking.
• 1:30:27
  We won't go down sober. So we're seeing a lot of
• 1:30:30
  positivity and a lot of engagement, but the frequency of
• 1:30:33
  events, the number of skews on shelves, shelves are whittling
• 1:30:36
  down. There's more competition with
• 1:30:38
  that, but we can kind of move through it with having the
• 1:30:40
  Highland with that in the Campbelltown.
• 1:30:42
  Is, is it a case that the demand has always been there to a
• 1:30:46
  degree, but the, just the, the, the effectively the supply side,
• 1:30:51
  the multitude of brands talking about independent bottlings
• 1:30:54
  that's increased so much over the last five or six years that
• 1:30:58
  everybody's piece of the pie as it were, has been shrunk.
• 1:31:01
  Could I? I could agree.
• 1:31:02
  With that to an energy before you answer, but yeah, I would
• 1:31:05
  say from my understanding of Glen Scotia and Loch Lomond,
• 1:31:09
  like in the last like 7 years, eight years probably the rebrand
• 1:31:14
  has changed the the product's been great.
• 1:31:17
  And I would say I of all it serves in the UK just now, I
• 1:31:21
  mean, it's Scotland. You see tons of Glenn Scotia
• 1:31:25
  independently ball and you see tons of like Loch Lomer and
• 1:31:28
  Lynchburn independently ball. And you still go back to the
• 1:31:30
  official ball and. And they're fucking banging.
• 1:31:33
  Yeah. Like the festival releases every
• 1:31:35
  single year. I I can only think of one that I
• 1:31:38
  was like, that's just not for me.
• 1:31:40
  The rest of them have been like. Yeah, but then the captured.
• 1:31:42
  One, like I completely agree with you, I think the liquid
• 1:31:45
  management at Lochman as a group is incredible and that's why I
• 1:31:50
  am excited about a lot of independent bottlings.
• 1:31:53
  But for me, I know how good our juice is and I'm like, I want it
• 1:31:57
  from the. Mother's but I.
• 1:31:59
  Think Walgreens going to get at IS when we're talking about
• 1:32:01
  festival bottlings. That's a very niche thing
• 1:32:03
  itself. How many festivals, for example?
• 1:32:05
  From your releases. I mean, what's the percentage of
• 1:32:07
  people that are OK? Well, how many bottles do you
• 1:32:10
  produce for, for example, for last year's festival, like
• 1:32:13
  10,000, about 10,000. OK, which is not a lot.
• 1:32:16
  Massive. It's not massive.
• 1:32:18
  We will sell out of it by the time that we roll around in the.
• 1:32:21
  Next one, your bread and butter is the What is it about going
• 1:32:25
  into the supermarkets? Presumably I read a bottle.
• 1:32:27
  There's Glenn Vodka. Well, there you go.
• 1:32:29
  I mean this is where Loch Lomond group are probably are sitting
• 1:32:31
  there going. You know, we because you've got
• 1:32:33
  other products there. You look at like William Grant
• 1:32:36
  and sons, you know, Hendrix and they've got other products
• 1:32:38
  there, but you then start to look at single, single
• 1:32:41
  distilleries and going back to Eden Milk was because of the
• 1:32:44
  connection with yourself. You know, they had a situation
• 1:32:47
  where they built a brand home. They had a they had a distillery
• 1:32:50
  that was producing and we all just discussed that distillery
• 1:32:53
  was mental. It was tiny and there wasn't fit
• 1:32:55
  for purpose for the size. So they've invested.
• 1:32:57
  Building a distillery costs millions of pounds. 26,000,000.
• 1:33:01
  26,000,000 right. 26,000,000 And then what you've got to suddenly
• 1:33:06
  go is you've got to say, right, we're not going to make any
• 1:33:09
  money back to that degree. When you pay off 26,000,000 lbs
• 1:33:13
  in a business model, right, Then you've got, so then there's cast
• 1:33:16
  sales, then there's a visitor center.
• 1:33:18
  Now the visitor center works in the sense that it brings people
• 1:33:21
  into the brand home and you get people in there.
• 1:33:23
  But then the other problem with a visitor center is you have to
• 1:33:25
  pay staff, you have to pay more electric fees.
• 1:33:28
  You have to do all that when when you actually look at what
• 1:33:30
  does a distillery and production actually need a small distillery
• 1:33:34
  like Eden Milk for production only.
• 1:33:35
  How many people does it do you think it actually takes?
• 1:33:38
  Less than 5? Probably.
• 1:33:39
  Glenn scooter still has like 6 full time.
• 1:33:41
  Members of staff out there, but then then all of a sudden you
• 1:33:44
  look at visitor centres, more staff marketing retail, XYZ all
• 1:33:49
  I think right so. The biggest appeal for a?
• 1:33:52
  For a. For a.
• 1:33:56
  I've forgotten the Cindy. Bottler, thank you very much.
• 1:33:58
  Visitor Center is that you're bringing people in, correct
• 1:34:00
  educating about your product and they are marketing your.
• 1:34:03
  Product. That's what you should put.
• 1:34:04
  It's a brand home. I have a.
• 1:34:06
  Statistic for you. Go on then, go on.
• 1:34:07
  Did you know that 79% of people that visit Scotland overnight do
• 1:34:12
  not go to a distillery? Yeah, yeah.
• 1:34:14
  OK. So.
• 1:34:15
  It's a tiny, big gap, yeah, to be closed.
• 1:34:17
  So it's a tiny, I mean, when you actually think about it, Klein
• 1:34:19
  Leash having a visitor center, Yeah, I think it was something
• 1:34:22
  like, was it 60,000 visitors a year they were getting?
• 1:34:25
  20 That's tiny. Well, I was the one who put that
• 1:34:29
  in the group, yeah. That's tiny.
• 1:34:31
  It's tiny. But then you you start doing
• 1:34:33
  then on top of things, on top of things for running a business
• 1:34:36
  and a distillery is like simple things like, you know, just
• 1:34:40
  glass. Glass cost money.
• 1:34:42
  Yeah. So when you actually look at
• 1:34:43
  rebrands and reshaping of glass and changing things, if it's not
• 1:34:47
  as thick as glass anymore, OK, does it feel less quality?
• 1:34:51
  Probably does. But at the same time, by having
• 1:34:53
  just a little bit less glass for a product that's sold all over
• 1:34:56
  the world, what does that do to the bottom line?
• 1:34:58
  There's all these different factors that Tetra packs Graham
• 1:35:01
  Tetra packs cartoons away forward.
• 1:35:03
  I brought you a cartoon of whiskey director special or old
• 1:35:07
  Tavern whiskey. Which one?
• 1:35:08
  Which women do you like? Yeah, take take them both.
• 1:35:11
  I don't want them. Does it have a strong?
• 1:35:12
  I don't I after last week's episode.
• 1:35:14
  I like anything you just hope. But you just tear it home, pour
• 1:35:17
  it in. It's yeah, anyway.
• 1:35:19
  But but it's when it comes to the but when it comes to the
• 1:35:23
  consumer, I mean, it's sore for the distilleries.
• 1:35:26
  And God help everybody that's out there.
• 1:35:28
  And I hate to see people losing their money, but I'll say this
• 1:35:31
  from an independent bottler's point of view.
• 1:35:32
  What's that? What are?
• 1:35:34
  You buying? What do you mean?
• 1:35:35
  Again, you're in free time out outside of this.
• 1:35:37
  What? What are you buying?
• 1:35:39
  He's a Clyde leash man. No, I'll buy a bottle client
• 1:35:42
  leash for 5050 about. £50 yeah 45 I think 50.
• 1:35:46
  Quid for a client leash, I'll buy that.
• 1:35:49
  But I think what do you do if you're a whiskey drinker who you
• 1:35:52
  want to support, right? Because this is the problem
• 1:35:55
  you've got. Who do you want to support?
• 1:35:56
  Do you want to support you're independent bottlers, right?
• 1:35:59
  So we know loads of independent bottlers and I'm not going to
• 1:36:02
  say that I know anyone that's particularly struggling, right,
• 1:36:05
  But I'm pretty sure that you that's a hefty of drama that
• 1:36:08
  make like if you the old Tavern, the old Tavern, the old you
• 1:36:11
  tell. Me.
• 1:36:13
  Like whiskey do. You want to support Woody and
• 1:36:15
  Megan. Woody and Megan 2 independent
• 1:36:18
  bottlers I. Absolutely.
• 1:36:19
  I'm an IB guy. And you want to support them.
• 1:36:21
  Right. Of course you're an IB.
• 1:36:22
  Guy, Yeah. But then you suddenly look at
• 1:36:24
  it, and then you go, well, hang on a minute.
• 1:36:25
  If you if you don't support the people that Woody and Megan are.
• 1:36:28
  Buying. What are you getting on the
• 1:36:30
  nose? It smells.
• 1:36:30
  Like old Taverns it. Smells like old Taverns.
• 1:36:33
  That's dusty books. Dusty.
• 1:36:34
  That's dusty library. That's in the in this case,
• 1:36:36
  there's nothing got any Scotch in it I don't like.
• 1:36:38
  I think it's just there'll be a lot of flavouring in there.
• 1:36:41
  It's. Toenail funk.
• 1:36:44
  I don't want to say that when you go to a distillery whilst
• 1:36:49
  you Mull that over, yeah. What do you buy in the shop?
• 1:36:53
  I. Can't leave without buying a
• 1:36:54
  bottle and something else. It's a merch.
• 1:36:57
  I like. T-shirts.
• 1:36:59
  Caps. One of.
• 1:37:03
  The best caps I've ever bought, by the way.
• 1:37:06
  Rose, yeah, I Chuck and I the follicle challenged.
• 1:37:11
  Yeah, hats seem to. Be up our list.
• 1:37:15
  I also like pens. Pens, Yeah.
• 1:37:18
  Yeah, though I did go, I did do the Glenn Kitchy tour, and
• 1:37:21
  there's like, if I was 10% more of a douchebag than I already
• 1:37:25
  am, I would have bought the bag. Like they sell a rucksack there.
• 1:37:28
  They have a rucksack. Yeah, that's like leather tweed
• 1:37:31
  rucksack. Yeah.
• 1:37:32
  I see there needs to be like a way to work out the best rated
• 1:37:35
  distillery merch. Yeah, like my friend.
• 1:37:38
  The T-shirts, well, I would say I'm jealous of Graham.
• 1:37:41
  Because I've got AT shirt, it says Pete, me baby, one more
• 1:37:43
  time. Yeah, like that I kind of stayed
• 1:37:45
  away from T-shirts and I've gone more for the hats, but actually
• 1:37:49
  the other day I was just thinking I would kind of quite
• 1:37:51
  like to have a distillery T-shirt.
• 1:37:53
  Glenn Murray and Rosebank are the top 2 for for me.
• 1:37:57
  For for I'm quite Nelson. Yeah, Kanasuke, I would say
• 1:38:00
  really good T-shirt. Well, the problem is a lot of
• 1:38:02
  them is you buy it and they're not expensive because they're at
• 1:38:05
  a distillery and I don't have a problem of paying them.
• 1:38:07
  And usually we've been given a free 2 or so.
• 1:38:09
  I'm quite happy to give something.
• 1:38:10
  Oh yeah, yeah. Yeah.
• 1:38:11
  But at the same time, what I would say is that if it gets
• 1:38:13
  washed once or twice and suddenly becomes a lot shorter.
• 1:38:16
  Loom Classic. This is also the problem for me
• 1:38:21
  and I mean you know, buying AT shirt and a distillery and it
• 1:38:25
  has to make sure that it comes in FB size.
• 1:38:30
  Come on, you know, come on. Anyway, look.
• 1:38:34
  I don't want to have to go to a distillery and try AT shirt on
• 1:38:37
  and then go. No, I think I'll be all right.
• 1:38:40
  You do. Whiskey Content whiskey.
• 1:38:42
  Videos. Yeah, So Victoria, I'm going to
• 1:38:44
  do a little plug for Victoria's business.
• 1:38:46
  So she's founded SIP Seekers. If you've not seen it online,
• 1:38:48
  she's been absolutely everywhere.
• 1:38:50
  So SIP Seekers, what do you think SIP Seekers is?
• 1:38:53
  Sippers seeking love. Essentially, she's single.
• 1:38:58
  If there's any incredibly hot, intelligent men out there, no.
• 1:39:03
  She's. Wrong.
• 1:39:05
  We're not. Welcome to welcome to whiskey
• 1:39:08
  singles whiskey singles whiskey. Tinder are.
• 1:39:11
  You wearing, are you wearing a single or?
• 1:39:13
  I don't know that mate. You're here for a single mole,
• 1:39:16
  or. A good time, 4 good times near
• 1:39:18
  you. No SO.
• 1:39:20
  Sepsi Thinkers is essentially a search engine for whiskey
• 1:39:24
  tourism, spirit tourism. So it's like Skyscanner where
• 1:39:27
  you can find your most local distillery if you're planning a
• 1:39:29
  trip to Scotland. But you can filter it down by
• 1:39:31
  like group size, budget, and all of these kind of factors are in
• 1:39:35
  there and it helps you to work out how you factor that into
• 1:39:37
  your trip. The distilleries are promoted
• 1:39:39
  within that. It's a website at the moment
• 1:39:41
  that will eventually move over to an app, but it's filling an
• 1:39:43
  incredible gap in the industry that it's such a straightforward
• 1:39:46
  idea. Why haven't we had this for so
• 1:39:48
  long? So.
• 1:39:48
  But is that a knacker? Your mum.
• 1:39:51
  No. Because my mum's knackered.
• 1:39:53
  But what I'm somebody says I could I could build my tour
• 1:39:56
  myself there. But there's 79% of people that
• 1:39:58
  are coming to Scotland and we're not.
• 1:39:59
  The industry needs it more than my mum needs.
• 1:40:01
  It we're not grabbing that. Is that what you're saying?
• 1:40:03
  Yeah, we're not. They're not capturing that.
• 1:40:05
  So if you've come in. So a big percentage of people
• 1:40:07
  just going to Scotland just to me, it's one of those that's all
• 1:40:10
  there that's. Right.
• 1:40:11
  And now you want to go see Sam Hewin, whose distillery is on
• 1:40:14
  there. You can go and see that
• 1:40:16
  distillery. You book it through.
• 1:40:17
  You book it through the website. You've got all the facts there.
• 1:40:20
  It allows the distillery is the opportunity to reach potentially
• 1:40:22
  people in a different way that they've maybe not factored into
• 1:40:26
  their plan. It essentially works in the same
• 1:40:28
  way as like yourbooking.com so. Can I just interject because I
• 1:40:32
  need to say that Old Tavern has like, yeah, like the back of my
• 1:40:36
  throat? You're right, Bina tastes like.
• 1:40:39
  Shit. Sorry, the guys who make Old
• 1:40:41
  Tavern. Sorry, sorry fellas.
• 1:40:43
  But is this the old Tavern here? Have you tried?
• 1:40:45
  This I'm gonna have a I'm gonna have a wee try I'm.
• 1:40:47
  Still at plot #122 the DAB industrial area, yeah.
• 1:40:54
  The finish on that is like liquid stuck in a carpet.
• 1:40:58
  Do you know that that probably that could be one of them that
• 1:41:00
  that if I tell you what, by the way, what I will say, and I'm
• 1:41:03
  not getting defensive of the whoever makes that, because I
• 1:41:05
  probably don't doubt that it's not great.
• 1:41:08
  But what I will say is that I bet you if you could get the
• 1:41:10
  numbers that they sell or them in India over here in Scotland,
• 1:41:14
  there'd be no, there'd be no whiskey lock worries or anything
• 1:41:17
  like that. But anyway, so so so sip seekers
• 1:41:21
  then yes, right before this becomes a.
• 1:41:24
  Paid ad. But at the same time, what?
• 1:41:27
  I would say Graham is there is a finish to that.
• 1:41:31
  Does linger by an opportunity? It's an opportunity for people
• 1:41:34
  to actually build a tour, a build a trip or even just find
• 1:41:37
  out what they can see near them. That's that's great.
• 1:41:39
  Connect the dots, get people through the doors, support the
• 1:41:41
  industry. And does it say if you have a
• 1:41:44
  baby on the peninsula out the market, you'll get a free car?
• 1:41:47
  So I don't know if I'd like to run there but 100.
• 1:41:49
  Percent should. There you go.
• 1:41:51
  There you go. Right.
• 1:41:51
  Well, we are quickly. We're running at a time.
• 1:41:53
  Yeah, we are quickly getting to the stage of the evening.
• 1:41:56
  What? 3 drams?
• 1:41:57
  Any 3 whiskeys that have a sort of meaning story or anything
• 1:42:00
  associated with it. So surely.
• 1:42:01
  Yeah, let's be What are your, what, 3 Drams?
• 1:42:02
  So first DRAM that converted me across to Westgate was Legvil in
• 1:42:06
  16. Oh my God.
• 1:42:08
  Oh, it's sad. It's sad, but it's true.
• 1:42:10
  Well, in 16. It's.
• 1:42:13
  Nothing that's fantastic, but you're probably further for
• 1:42:16
  female. It's always laggable.
• 1:42:19
  Remarkable. It's remarkable how often it has
• 1:42:22
  been. Mentioned that was my converter,
• 1:42:24
  the converter that one and then from there I jumped into other
• 1:42:27
  peated whiskeys. So probably my favorite peated
• 1:42:30
  whiskey that I can't have any more because I love to torture
• 1:42:33
  myself and not have the whiskey that I want one more darkest.
• 1:42:37
  So the story of Beaumar Darkest is all about the devil getting
• 1:42:39
  into the cask and chasing it around the the the round church
• 1:42:42
  and the story and the drum and I I drank it when I was learning
• 1:42:45
  to sail as a. 17 year. Old Well, I like to sail.
• 1:42:48
  So after you write about cask, you decided.
• 1:42:51
  I like to be able to do everything.
• 1:42:52
  Well, I like to sail. That's fair.
• 1:42:53
  Yeah. Right.
• 1:42:53
  So to do things went to back. It's your Boomer arc.
• 1:42:55
  Is number 2 Boomer dark? I must.
• 1:42:57
  Work. With my favorite one this is my
• 1:42:59
  This is my spoiled baby choice. I recently tried little milk
• 1:43:03
  cask reflections 33 year old mezanara oak.
• 1:43:06
  I had very little experience of drinking mezanara and it's an.
• 1:43:09
  Expensively matured in mezanara? No, it can't be.
• 1:43:12
  No, you couldn't do that. You couldn't.
• 1:43:13
  Do that. Come on, Angus.
• 1:43:14
  What have you been but? Well, someone.
• 1:43:16
  Oh yeah, yeah. It never really had trees in
• 1:43:19
  1992. Never.
• 1:43:21
  Well, I don't. Wait, so wait, that's your third
• 1:43:23
  one? Yes, liquid.
• 1:43:25
  No. Sorry little milk.
• 1:43:27
  Sorry little. Milk.
• 1:43:28
  Sorry, little milk cask reflections 33 year.
• 1:43:31
  Old. So hang on a second, how long
• 1:43:33
  has that been in Mizanara? It's been tickled.
• 1:43:35
  So somebody has taken 30 odd year old little mill.
• 1:43:39
  Which is Michael Henry, the final custodian of Little Mill
• 1:43:43
  has taken that and. Checked.
• 1:43:45
  It he checked it nearly daily towards the end.
• 1:43:47
  You have to. That mesonara, it's like
• 1:43:49
  aromatic the temple incense. You get all the kind of big
• 1:43:52
  Kiwi. Swords in there.
• 1:43:53
  It tastes like, yeah, it tastes like you shouldn't be drinking
• 1:43:56
  it. And I like things that taste
• 1:43:57
  like you shouldn't be drinking them.
• 1:43:58
  Like dusty, oily. Old Tavern.
• 1:44:01
  Old Tavern. I'm an old Tavern Galster.
• 1:44:04
  And I am. Convinced you can finish that if
• 1:44:06
  you'd like. Right, little milk.
• 1:44:09
  What's that little milk? Little milk cask reflections.
• 1:44:11
  It's 30 three years old. There's an RI finish, so have.
• 1:44:14
  You got an RRP for that by any chance?
• 1:44:17
  Yeah, let's win the lottery that has.
• 1:44:20
  It was one of those. I have not bought that bottle
• 1:44:22
  and I would not buy that. Bottle, I know.
• 1:44:24
  That, but yeah, that's stuck in my brain.
• 1:44:27
  Forever. Well, I want that to.
• 1:44:28
  Go as one of those. I can't.
• 1:44:30
  I can't liken that to any other whiskey out there.
• 1:44:32
  So very much changed the game of oh, I thought it was like a true
• 1:44:35
  smoking. Have you gone back to Mizanara
• 1:44:36
  since then? I have, yeah.
• 1:44:38
  I tried. There was a Mizanara or the
• 1:44:40
  whiskey at the Whiskey Fringe. There was a 17 year old Mizanara
• 1:44:44
  finish. Is that from Glen Alloki?
• 1:44:46
  Glen Alloki. Yeah, I hated it, but I don't
• 1:44:48
  like Glen Alloki. I didn't like that either, but I
• 1:44:51
  do like some Glen Alloki. Yeah, that's the term was
• 1:44:54
  really. I've even gone into the kind of
• 1:44:57
  bourbon side of Glen Allocate and there's just something in
• 1:45:00
  there must be something to do with the maturation that I
• 1:45:02
  can't. I want to because I love what
• 1:45:04
  they've done and massively respect them.
• 1:45:06
  I've been done the tour like 2-3 Times Now and it's great.
• 1:45:09
  To. It just doesn't.
• 1:45:09
  Suck with me, I think. No one else apart from Cat up at
• 1:45:13
  Glengiri. She agrees with me, but I.
• 1:45:16
  I get what you. Mean I just keep my dirty
• 1:45:17
  opinions to myself on Glen Allocate because it's.
• 1:45:19
  So I mean, it's not, it's not a unique opinion, it's an opinion
• 1:45:22
  I've heard as well before. I think it's subtlety.
• 1:45:25
  I think, well, well, yeah, delicacy.
• 1:45:26
  But what I would say is you're the second person to give little
• 1:45:30
  milk. I think Second person to give
• 1:45:32
  little milk what 3? Drams, did you?
• 1:45:34
  Third person to give little milk I.
• 1:45:35
  Think love has been quite common in the What was it?
• 1:45:38
  Independently bottled little milk.
• 1:45:39
  No, it was OB 12 year. Old Little Mill 90s from Rachel
• 1:45:42
  Keeble. It was 1 Rachel.
• 1:45:44
  I love. You.
• 1:45:45
  Yeah, there you go. Well, look, Shawna, thank you so
• 1:45:47
  much for coming along. Absolutely fantastic.
• 1:45:49
  Thank you for the drams. Thank you.
• 1:45:50
  Thanks to Bob Cutting for Whiskey Shed TM, Six Nations
• 1:45:54
  Blend 2026 should be available at a store near you.
• 1:45:58
  If I'm being honest with you, it's absolutely fantastic.
• 1:46:01
  It's great. Really, really, really good
• 1:46:03
  really. And a great a great appetitive
• 1:46:05
  to the old Tavern whiskey, which probably wasn't as good.
• 1:46:09
  Chuck got to say, perfect. Whiskey for drinking at a base?
• 1:46:11
  Really. Lovely to wash that down with
• 1:46:12
  Glenn Scotia, 12, yeah. Sure.
• 1:46:15
  Thank you so much for coming along.
• 1:46:16
  How can people find you on social media and things like
• 1:46:18
  that? Instagram actually on A6.
• 1:46:21
  That's exactly it. Well, thank you very much for
• 1:46:23
  everybody for listening. Thank you, Jonah, for coming
• 1:46:25
  along. It's been absolutely fantastic.
• 1:46:27
  All the very best land of Archie.
• 1:46:32
  Good people start talking very fast towards like the second
• 1:46:35
  third of that. Yeah.
• 1:46:37
  I think how long did we get great, That was a. 100 years.
• 1:46:40
  How long long? That was long, but it was good
• 1:46:43
  long, if you know what I mean.