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The Sam Barbour Experience: The Whisky Stories Wrestling Federation - The Real McCoy · Whisky Stories Podcast

• 0:00
  Oh ladies and gentlemen, boys and girls, children of all ages,
• 0:03
  set yourselves down, strap yourselves in.
• 0:05
  We are down in the Digger's dungeon for the one the only,
• 0:09
  the most handsome man in Scottish wrestling.
• 0:10
  Please show your appreciation for SB Sam Barber.
• 0:23
  There we are. That's your introduction into
• 0:25
  the podcast Once. I think that might be the best
• 0:30
  introduction. On the Whiskey the Whiskey
• 0:32
  Stories podcast. Yeah, well, we've not even
• 0:34
  clapped in yet. Because, Angus, because you know
• 0:37
  what to do? Clap us in waiting for it.
• 0:42
  Welcome to the Whiskey Stories podcast.
• 0:44
  It's taking 100 fucking episodes for somebody to finally bring
• 0:48
  some snacks. Well.
• 0:50
  Say we call it a breakfast. I've never to be honest, I've
• 0:54
  never woke up and thought do not.
• 0:56
  I can really, really have a drum, you know, but I can see
• 1:02
  the fear. The fear is that get bleeped or
• 1:07
  is there something? That might get bleeped.
• 1:10
  That might get believe. Here we are.
• 1:11
  Welcome all the Whiskey Stories podcast, myself, Greg.
• 1:14
  We are back down in the athletic Arms, a dungeon, the *** dungeon
• 1:17
  here, and we're joined by a wrestler, I guess.
• 1:20
  A wrestler kind of jacket. I'm very.
• 1:23
  Yeah. A wrestler fishing man's jacket.
• 1:26
  And a very warm jacket. We are down here, is there?
• 1:29
  Yes, we're toasted. We always put.
• 1:31
  The heating on for our. Guests, thanks.
• 1:33
  Thanks we. Always like to make sure it's
• 1:35
  nice and cosy. We have been there has been a
• 1:37
  very warm summer and we've been down here recording quite a few.
• 1:40
  Episodes but yeah it's it's it's now got to the point where it's
• 1:43
  just nice and cosy rather than absolutely swelled yeah the.
• 1:46
  Way it's turning a little bit by.
• 1:48
  This is episode 101. We've made it past 100 episodes.
• 1:51
  So is this a fresh start then or is this continuing on?
• 1:54
  Slate Yeah. Well, basically yeah.
• 1:57
  It's now a wrestling podcast. Wonderful, wonderful.
• 2:00
  Thanks to everyone who's listened for the whiskey.
• 2:02
  Now we're in our second passion. As you probably for people who
• 2:05
  have watched most of the episodes of 100, you'll have
• 2:07
  known that Angus is a big wrestling fan you never stop
• 2:10
  talking about. That episode. #9 if you haven't
• 2:13
  watched that, Angus turned up in his wrestling leotard.
• 2:16
  Wow. Which is like, I've not seen
• 2:17
  that. I well, you'll just have to
• 2:20
  wait. Wait for that one to come out.
• 2:22
  But people are people listening to this and going what the hell
• 2:24
  are they talking about? Why are they talking about
• 2:26
  wrestling? Sam, as well as working in
• 2:28
  whiskey, you are also a wrestler.
• 2:30
  Yes, a professional wrestler of 10 years.
• 2:32
  Nine years, yeah, 10 years. So it's been a fairway and
• 2:35
  obviously like what two of those years were COVID year.
• 2:38
  So really it's a. It's just.
• 2:39
  Wrestling with yourself. Yeah, pretty much.
• 2:43
  Socially, that is the. Transfer by the paywall.
• 2:45
  That's. Why?
• 2:45
  I've got a bad tip, you know, But yeah.
• 2:49
  So 2015 was when I made my debut.
• 2:52
  Really. Yeah.
• 2:53
  And how? Did you debut in wrestling?
• 2:54
  Did you get battered? Yeah, pretty much I so, So as
• 2:59
  you mentioned earlier, the wrestling name currently is SPX,
• 3:03
  however. SPX stands for.
• 3:04
  So SPX stands for the Sam Barber Experience.
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  I am the leader, the founder of the internationally renowned
• 3:13
  Handsome Man's Club. Handsome Man's club.
• 3:16
  Handsome man. Well, there's the name for the
• 3:17
  podcast. It's the Sam Barber Experience.
• 3:21
  The Handsome Are We in? Are We in?
• 3:22
  You can put the applications in the posts.
• 3:26
  If I get lost in the post then. I think I might get blackballed.
• 3:30
  Manga's a big fan of the WWF. He loves pandas.
• 3:32
  Yeah, absolutely. He shoots and leaves.
• 3:37
  That is no. So it's a wrestling then?
• 3:40
  Yeah. 10 years wrestling. 10 years wrestling.
• 3:42
  Yeah, yourself. Against.
• 3:44
  One ass you know, maybe maybe have a wee chat beforehand
• 3:49
  potentially. I love it.
• 3:50
  But yeah, we haven't just brought you on to talk about
• 3:52
  wrestling because no. So like you say, the jacket is a
• 3:54
  bit of a giveaway, but you also work in whiskey, So what is it
• 3:57
  you do in whiskey? So I am the central belt key
• 4:01
  account manager for a company called La Martiniquez Bardenais
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  which is a very bougie signing company.
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  However, I am on the Whiskey Stories podcast, so the whiskeys
• 4:13
  within the One Martiniquez portfolio are Glenn Murray and
• 4:18
  Cut Your Sark. Brilliant.
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  And so, and you're right. OK, so we've been up to Glenn
• 4:22
  Murray. I guess we haven't.
• 4:23
  Been in the summer? Yet on there on the board as
• 4:26
  well would yuck. Has been on.
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  Yeah, and we've been big supporters.
• 4:29
  Alistair Baxter, who famously. Yep.
• 4:31
  Well, you. Can see the distillery from.
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  Us, in many ways, Ali Baxter turned us on to Glenn Murray.
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  He did. Because, you know, I have to
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  admit, I remember hearing about this guy and his favorite
• 4:40
  whiskey is Glenn Murray. And I thought I didn't realize
• 4:43
  that was anyone's favorite whiskey.
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  You know, it's not one of you'd normally expect.
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  And actually I understand fully now.
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  Good, good. Is his.
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  Favorite Ali's a good egg Ali is a good.
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  Egg Glenn Murray, 10. Berry Bruce, Right?
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  It was his hair. One that I've not tried.
• 4:59
  Drums there, yeah, yeah. But I mean, yeah, like, like you
• 5:03
  say, I guess I think I had that was that night.
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  I actually had the vine. Twisted vein 8 years, fully
• 5:11
  matured in cognac. Yes, and that's, that has
• 5:15
  started something where we've had loads and loads of cool
• 5:18
  different casks stuff from, from, from Glenn Murray.
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  And then when we went up to the distillery, Angus, you know, we
• 5:23
  sift through the the old history books that they have in that
• 5:26
  house. Yeah, back back to kind of 1910
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  and they had masala casts and things like this, you know, and
• 5:32
  you think these things a modern thing, but no, no, no, they're
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  beautiful years. I'm doing it for you.
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  I'm. From a distillery's point of
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  view, you know, like a distillery that's, you know, an
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  established distillery. Yeah.
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  Scotland that still is more than happy to experiment with lots
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  and lots of different castes. Yeah, that that's the thing that
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  they've kind of always been known for.
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  So like the, I don't know if like you've spoke about it
• 5:55
  previously within speaking about Glenn Muddy, but that was the
• 5:58
  the the the first kind of experimentation with the cast
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  was actually the wine from the Chapel really.
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  So yeah, I. Know, we did talk about that.
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  Actually, no, we've not had. This so.
• 6:14
  The Emma took us around the distillery.
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  Love Emma. Yeah, she.
• 6:18
  Gave us some lovely drums but I. Don't think she mentioned with
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  the Sacramento wine. So after I got rid of the wine
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  within the castle got what do we do with this?
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  And when we got do not, we'll take it, we'll use it and then
• 6:30
  let's see what we can do with it as well.
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  Let's see how the woods change. So ever since they're
• 6:35
  essentially inception back in 1800s, like they've been very
• 6:39
  into their their cask experimentation.
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  Really. So tell me then, what's it so
• 6:43
  the company say the company that you work for?
• 6:45
  Again, La Martinique is Bardonnay la.
• 6:47
  Martinique is Bardonnay, Yes, because we they own Glenn Turner
• 6:51
  then. Yeah, Yes, we've spoken about
• 6:52
  Glenn Turner as a company. Yeah, but then this is 11 level
• 6:55
  above it. Because there because there's
• 6:58
  other whiskeys in flight, because Glenn Turner huge in
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  France Yep right. So there's.
• 7:03
  Label 5. Label 5, that's that travels
• 7:06
  well and there's Cutty, Cutty Start because I've actually got,
• 7:09
  we'll talk about drums. Yeah, well, this is what you
• 7:11
  got. Well, this is a good point.
• 7:12
  It fits in with what we were talking about.
• 7:14
  So this is a private class, Glenn Murray. 20 years old. 20
• 7:19
  years old. No expense spare today, I'll
• 7:22
  tell you that. Is it fully matured in or is it
• 7:25
  a finish? Just a finished finished in
• 7:27
  Chianti. Look at the colour.
• 7:28
  Chianti, I mean, it's. Yeah, but isn't it?
• 7:30
  It's cracking. That's.
• 7:31
  Incredible colours and I've got, what have I got?
• 7:33
  I've got the Glen Murray 20. Yeah, just normal, just standard
• 7:37
  box standard. Yeah.
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  So, so it's actually like good because if you've both got,
• 7:41
  you've both got 20 year olds, but you've got the finish and
• 7:43
  you've got the, the bourbon. This is start.
• 7:45
  Yeah, pretty nice. And the other drama I've got
• 7:47
  here was a Cutty SAT Prohibition.
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  Yes. Which I've mentioned on the
• 7:51
  podcast that I'm sure I'm trying to find which one it is, but I'm
• 7:57
  pretty sure prohibition has featured a few times and what, 3
• 8:00
  drams? It's definitely on that times.
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  But I'm not surprised. I have never tried that.
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  And I think this goes back and I'll be, you know, and openness
• 8:09
  and honesty and everything like that.
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  You're a wrestler, no boxer, so you're.
• 8:12
  Not going to battle me. Unless you've already told me
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  before, but I find, and wrongly I would say 100% say I find, and
• 8:23
  Stephen Woodcock back this up, that the two drums that we've
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  got, the two drums that I've got, Cutty Sark and Glenn
• 8:29
  Murray, are so easy for people to bypass.
• 8:32
  Yeah. Because maybe price point and
• 8:34
  also availability and where you see it.
• 8:37
  Yeah, absolutely. We've talked about this a lot
• 8:38
  recently about, you know, if you're a supermarket DRAM, is
• 8:42
  that damaging on a marketing front when it comes to trying to
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  balance yourself as an accessible DRAM where you can go
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  into the supermarket and buy a bottle of Glen Murray or a
• 8:52
  bottle of Cutty Sark. But equally, we've got 2 very,
• 8:55
  very good. Yeah. 20 year old whiskey's
• 8:59
  there and we've tried. Like I said, I've got the, I
• 9:01
  bought the in fact, we had it on the Mark Thompson episode.
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  I took it for the Hoose Drams episode.
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  I took my Glen Murray Glen Murray house.
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  Yeah, it's very rare, yeah. Really, really, really nice
• 9:13
  whiskey, lovely DRAM. Yeah.
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  And I've got for my for my birthday, my current wife bought
• 9:18
  me an 18 year old Glen Murray at the whiskey shop.
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  Well, she paid for it. She let me pick pick a whiskey
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  and I'll buy it for you. It was great.
• 9:30
  So does it. And Steve Woodcock talked about
• 9:32
  it in the famous line. Why is why is why is your
• 9:36
  whiskey so cheap as well? No, why is everyone else's
• 9:39
  whiskey so? Yeah, no, absolutely.
• 9:42
  And that's that's what we get is really quite a lot as well,
• 9:44
  because as a recognisable name, absolutely.
• 9:48
  When money is really which I mean, like so the classic that
• 9:50
  that keeps the lights on, you know, but as like the the
• 9:55
  prohibition, the experimentation cast.
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  Like that's the thing that can like tickles Stephen, you know,
• 10:00
  that's that's the thing that really excites them as well and
• 10:02
  like because. Blends are what the single malt
• 10:05
  industry stands on. Yeah, you know, absolutely.
• 10:08
  What you guys will be exporting to Label 5 and Cutty Sark will
• 10:14
  go all around the world. Yeah, like so there's like, I
• 10:18
  absolutely love my job. I just want to say it right now.
• 10:20
  I love my job and the company so great.
• 10:23
  Is there like that? Genuinely probably the best
• 10:26
  company I've ever worked for. Like, the culture is absolutely
• 10:28
  fantastic. However, there is one person
• 10:31
  within the company that I am very, very jealous of.
• 10:35
  And it's not Chi Art who actually owns a company.
• 10:38
  It's a man in Portugal whose job is to set up music festivals
• 10:42
  just for Cutty Sark. Really.
• 10:44
  That is has one job. Yeah.
• 10:47
  Music fest for Cutty Sark and. Specifically in Portugal or just
• 10:49
  around? Your maybe Portugal in like
• 10:51
  Spain, but that that's the kind of the remit and that's it.
• 10:54
  And then see if you go into socials for Cutty Sark like it's
• 10:57
  it's always like these fantastic videos.
• 10:59
  Yeah, yeah, all like music festivals like sponsored by
• 11:02
  Cutty Sark. Cutty Sark Highballs are
• 11:04
  absolutely massive and Portugal and Spain asset as well.
• 11:07
  Because, well, I was talking about Cutty Sark.
• 11:10
  We know some of these blends have like regions they focus in.
• 11:13
  Like we talked about label 5 huge in France.
• 11:16
  I know Ballantine's is begging some areas of the Far East.
• 11:20
  And it's like, so Spain, Portugal, really big for, yeah.
• 11:22
  Yeah, it's really shit. And obviously America is really
• 11:26
  America is massive for for Curtis Sark.
• 11:30
  Can I can I body for a SEC? Can you hold this for me while
• 11:33
  I'll go down here? Here we go.
• 11:34
  So within my bag today I have said crisps.
• 11:38
  Oh. Brock Crisp It's taking 100
• 11:42
  episodes for somebody to finally bring some snacks.
• 11:45
  With them well in my bag today gentlemen, we have 4 packets of
• 11:50
  the Wanderers. That's going to sound great for
• 11:56
  all everyone, everyone driving home already that's listen to us
• 11:59
  in the car. They just hear.
• 12:00
  I just, I just, well, thank you very much.
• 12:04
  Fantastic. McCoy.
• 12:06
  McCoy. Yeah, Mccoy's staking.
• 12:09
  I mean, if I just say the Flame Grill states a meal in a bag,
• 12:13
  Yeah, there you. Go and we are looking for
• 12:14
  sponsorship. And except no invitations.
• 12:18
  Yeah, yeah. Exactly, we are looking for
• 12:20
  sponsorship, so thanks so much. Currently, what we'll say is
• 12:25
  Mccoy's the crisp selection of the Whiskey Stories podcast.
• 12:30
  William McCoy, Bill McCoy, Bill McCoy accept no imitations so
• 12:35
  Bill McCoy made his name for And this is another good segue into
• 12:41
  smuggling Cutty Sark into America during the rubbish.
• 12:49
  That's the name Cutty sack rubbish.
• 12:51
  And I guess tell me, head of research and the the whiskey
• 12:55
  stories historian, what is the Cutty sack?
• 12:59
  Well, Cutty Sack was a tea Clipper.
• 13:01
  OK, so it was built to bring tea back.
• 13:04
  From the ship there. Yeah, it's a ship as a ship, a
• 13:06
  sailing A sailing ship. And it was built late 1800s or
• 13:10
  mid to late 1800s to bring tea back.
• 13:13
  Before steamships, it was the fastest ship that could bring
• 13:17
  tea back from the Far East or India to back to the UK.
• 13:20
  Back to UK now tell me why? Where does the name Cutty Sark
• 13:25
  derive from? It derives from definitely
• 13:28
  mentioned in Tamil Shanter, Robert Burns.
• 13:32
  Would that be right? Is it?
• 13:33
  Yeah. Because it claimed that that was
• 13:34
  in. That was the naming of it.
• 13:35
  We'll done. Cutty Sark was.
• 13:36
  Is it not the name of the horse? I don't know, and it's
• 13:40
  definitely mentioned until you look like you.
• 13:42
  Might know so no, no, so so there is there's a Cutty Sark
• 13:47
  history book that I have my possessions and however, however
• 13:51
  I might have axe and drabs might have a couple of spares as well
• 13:56
  as a as a gift to the podcast as well so you can.
• 13:59
  Come back. On the podcast I Know Chris
• 14:01
  Chris books. I mean, there is something to be
• 14:05
  said for Bri, absolutely. Every corruption gives you
• 14:08
  absolutely everywhere on the whiskey story.
• 14:10
  Bill McCoy with a test, I'm sure I'm sure he had no shame on this
• 14:13
  podcast. I we don't talk nicely about you
• 14:15
  if you give us like because I the history is the great part
• 14:21
  for me. I love these we historical notes
• 14:23
  and things like that. But so so Cutty Sark then it's
• 14:27
  an old brand. What's very interesting you're
• 14:30
  talking about like someone over in Portugal.
• 14:31
  It's their job to come up with, you know, music festival and
• 14:35
  stuff like that. Whereas, and this is what's so
• 14:37
  funny about the the perceptions of whiskies as you travel around
• 14:42
  the world is I'm pretty sure if you speak to the majority of
• 14:45
  people about Cutty Sarta, maybe say it was, it was a DRAM that
• 14:49
  would be on my Gran and granddad's sideboard or it's the
• 14:52
  kind of old boys DRAM. It sits there amongst you'd.
• 14:56
  See it on the optic and all pubs.
• 14:58
  Yeah, also the price point sets, I mean it's £3 and the digger
• 15:02
  for 35 mil, which is absolutely. Love that.
• 15:04
  That's like bargain, and that's for the prohibition.
• 15:07
  That's a prohibition. Yes, that's it.
• 15:08
  That's the the elevation is there.
• 15:10
  That's not even. Like OG OG Cutty sack then just
• 15:13
  Cutty sack. So yeah, I mean, it's going to
• 15:15
  be less than 3 LB. But what was Is that just the
• 15:17
  bright? Is it just Cutty Sark?
• 15:19
  Yeah, just Cutty Sark Bog, sand and scratch.
• 15:21
  Up so because, but so then it's funny because you'll maybe have
• 15:24
  some Spaniards or Portuguese guys being like, oh, it's Cutty
• 15:27
  Sark. It's like the cool drink and we
• 15:29
  drink highballs and music festivals.
• 15:31
  This, that the next thing. And they'll come in to Scotland
• 15:34
  and they'll walk at a pub and see like that's the old boys.
• 15:37
  Yeah. It's funny that how.
• 15:39
  Perception, yeah, yeah. Because it's such an established
• 15:42
  brand here that it's got that it's an old boy's wrinkle.
• 15:45
  So I mean, I mean prohibition. So remind me the ABV on cut your
• 15:49
  stock prohibition is it is it 5050?
• 15:51
  Yeah, that's why This is why I think it's such a great drum
• 15:54
  because it's such a well you won't find many other whiskeys
• 15:59
  of that price point that that ABV that didn't even there.
• 16:03
  And I I, when I'm mixing like old fashions or any drinks, it's
• 16:07
  great to have a whiskey that's 50% just because sometimes.
• 16:11
  Before it's up. Sometimes with 40%, I can get a
• 16:13
  wee bit diluted and over 50% you've got a wee bit a bunch.
• 16:17
  So I think, I really think, I really like prohibition because
• 16:20
  it's got that 50%, yeah. No, it's fantastic.
• 16:23
  And beat from woven. And that beat from woven Cutty
• 16:25
  sack prohibition. Yeah, it's fantastic.
• 16:28
  If I remember correctly, that's why I knew someone is definitely
• 16:31
  Peter from and said, no, you know a guy who's got his own
• 16:34
  blending and he talks about and it was you're right, you
• 16:38
  mentioned about the 50% as well, because I said the balance of
• 16:42
  the blend is just holds up so well and the fact that it's 50%
• 16:47
  ABV and the price point and everything about it just stands
• 16:50
  up. I don't.
• 16:50
  Really enjoy it. I remember years ago I.
• 16:52
  Have over the 20 million money any day I.
• 16:56
  Because I remember years ago when I was making Old Fashioned
• 16:59
  at home and I was making it with Wild Turkey, which is 50% as
• 17:05
  well, one-on-one proof. And I was a shame there's no
• 17:08
  affordable Scotch at 50%. And I tried to look into it and
• 17:13
  the one that came up. So it's interesting because like
• 17:16
  people I said, like people know Target as an established brand,
• 17:19
  however not a bars actually stalking.
• 17:22
  This is my job. It's your job.
• 17:24
  To go out and kind of spread the good ones of Curtis Arc as well.
• 17:27
  And yeah, I think it's an absolutely great jam.
• 17:30
  So last week I actually had it on the Glen Murray table at the
• 17:35
  Woman in Clyde Whiskey Festival as well.
• 17:37
  We were there. We were there.
• 17:39
  Yeah. And you know, I just want to say
• 17:40
  fantastic podcast is a fantastic episode, but loved it.
• 17:43
  Thank. You Well, thank you for finally
• 17:46
  giving us a Glenn Murray, 15. 15 which was.
• 17:49
  One of the prizes. It was since we were flogged.
• 17:51
  It was the Polish. Group it was.
• 17:55
  The Polish group. You know 6 folk, right?
• 17:58
  And two of them have 1. You would have thought and
• 18:00
  officer enough. They're like, no, we need to
• 18:01
  keep going. Another person coming in and
• 18:03
  they, they ended up, they ended up, yeah, cleaning us out.
• 18:06
  And and yeah, one of them just deceptively a brilliant adults.
• 18:10
  Yeah, exactly right. It was not good, but that's it,
• 18:13
  right. I want to talk about this part
• 18:15
  of the business, the sales side, right, right.
• 18:18
  So that I find really interesting.
• 18:19
  You, your job effectively is to go into bars and try and
• 18:24
  encourage the people behind the bar to basically buy your stock
• 18:30
  and then sell it to people like us and try and sell as much of
• 18:33
  it as possible. Because the more they sell from
• 18:36
  their point of view, the more they'll buy back from you.
• 18:38
  Yeah. Absolutely.
• 18:39
  How do you do that? So, so that this is where like,
• 18:42
  I think there's a lot of kind of similarities between
• 18:44
  professional wrestling and you get.
• 18:49
  Them in a headlock and totally agree to take very much cases
• 18:53
  people are quite. Fond of our kneecaps, funnily
• 18:54
  enough. But I think the thing with like
• 19:00
  Whiskey and Rest one is it's all about the stories, you know,
• 19:06
  like so you can have like in terms of professional wrestling,
• 19:08
  like some some fantastic wrestling matches.
• 19:10
  However, if it doesn't carry a story, then like it just gets
• 19:13
  washed. And especially with like how
• 19:15
  social media is now, it's just that kind of bombardment sort of
• 19:18
  thing, is there? Legs and stories and whiskey, I
• 19:19
  guess. A absolutely one episode.
• 19:22
  Yeah, exactly. We've got.
• 19:23
  Under 1 episode like. That exactly and like everyone's
• 19:26
  like everyone's got a story to tell as well.
• 19:27
  But it is like I said, I prefer for rushmats or if it is quite a
• 19:30
  Sark as well. And like I think cut your Sark
• 19:32
  maybe for the for the past few years now Kite Sark is came into
• 19:36
  the the Lamartiniquez family with the only the past like 7
• 19:40
  years where. Was it before?
• 19:42
  Edrington. Is that right?
• 19:43
  Yeah, yeah, yeah. And before that, it was Berry
• 19:46
  Brothers and Ritz. Right, right.
• 19:48
  OK, Yeah. So that was that was all right.
• 19:52
  Interesting. Yeah, yeah, yeah.
• 19:54
  So so it has jumped about a bit, but it's kite Sark are firmly
• 19:57
  within the Lamartiniquez family now as well, so it's nice to
• 20:01
  give out a wee battle of. It's a fascinating, I kind of
• 20:06
  love that about whiskey. The whiskey industry is these
• 20:11
  proper old school brands that just bounce about, you know,
• 20:16
  really, really, really disappointed.
• 20:17
  When I bought my old Smuggler, they're all 1.5 litres of it
• 20:22
  accidentally on the auctions. Couldn't believe I was getting
• 20:24
  it for that price. That turned up and I was like, I
• 20:26
  didn't think I'd ordered that much, but Old Smuggler was a
• 20:29
  brand that was owned by Ballentine's at one point.
• 20:33
  That's why I was so keen to get it was because that was my dad
• 20:38
  would say that was like the Christmas present, because my
• 20:41
  dad and my grandfather were at Ballentine's.
• 20:43
  That was the Christmas present that they would give every,
• 20:45
  everyone that they knew had an Old Smuggler that had been
• 20:47
  gifted to them but my grandfather on their shelf.
• 20:50
  But it was like it was, I can't remember what, what the reason
• 20:52
  for it, whether it was like a treat, it seems about things
• 20:54
  when I saw it in the auctions a lot.
• 20:55
  I'll buy that. Yeah, it.
• 20:57
  Was a new Old Smuggler, right? And I don't know who owns Old
• 21:00
  Smuggler now, but I could tell you, I think one of the tasting
• 21:03
  notes was hand soap. I think someone had the IT.
• 21:06
  Wasn't the greatest. No, but we're seeing it now with
• 21:09
  like the famous grouse has moved.
• 21:11
  Yep. Over to William Grant Sons.
• 21:14
  And you look at these old traditional blends and when you
• 21:18
  deep down, like you're saying, we've only had it for seven
• 21:20
  years. Yeah.
• 21:21
  And how long had Edgington had it?
• 21:23
  And then how long had did Berry Brothers have it?
• 21:25
  Yeah. So it moves around, and I like
• 21:27
  that. And it's an interesting concept.
• 21:29
  It's like distilleries, I suppose, as well, when one
• 21:32
  distillery gets sold off to another distillery, another
• 21:35
  company. Like.
• 21:36
  Why? Yeah, so it's real interesting.
• 21:39
  Also, like it's cool that you brought it up so my previous job
• 21:43
  before this, because obviously you're asking about sales.
• 21:45
  My previous job before this was I worked for LVMH, Louis
• 21:50
  Vuitton, Mort Hennessy. Now you.
• 21:52
  Only work for French sounding companies.
• 21:54
  Yeah, exactly. Fancy names there.
• 21:56
  You know, like there was a wee bit of kind of Barber Frenchness
• 22:00
  there is there, though, you know?
• 22:02
  So Gwen Murray used to be an LVMH brand as well, Is that
• 22:07
  right? I did, yeah.
• 22:09
  So when LVMH bought their whiskey brands, it was Gwen
• 22:14
  Warringy, Hard Beck and Gwen Murray.
• 22:16
  Now, I say this with, with all due respect to myself, Gwen
• 22:20
  Murray was a bit of the the redheaded child, you know, of
• 22:23
  this. So not quite the IT was the work
• 22:27
  course of of the three I guess, but not quite getting the love
• 22:30
  and. Also, we know from being at the
• 22:32
  distillery, the distillery itself probably was a bit of a
• 22:37
  night when you look at the work that's had to be done.
• 22:39
  Well, this is one of the production.
• 22:41
  Well, this is one of the cool things about Glenn Murray, and I
• 22:44
  think it's very fitting with when we had Stephen Woodcock on
• 22:47
  everything he was talking about. And when we got the kind of
• 22:50
  quick tour around there, you're kind of upstairs and there's a
• 22:52
  still and then you're down another and there's another
• 22:55
  couple of stills and it's all kind of mishmashed.
• 22:58
  Yeah, well, there's two different still houses, but it's
• 23:00
  all mishmashed and it's all kind of not bit together in a logical
• 23:05
  fashion to the the eye of the kind of, you know, the novice.
• 23:08
  But it's just been, you know, because it's grown so much.
• 23:12
  Recently and then you've got outside is there now is there.
• 23:14
  But it's funny because, you know, until it's a funny story.
• 23:17
  And yeah, like I said, it's kind of a bit of a workhorse sort of
• 23:21
  thing. So maybe not as much as TLC has
• 23:24
  been put into it, but it got a tour Group One time.
• 23:28
  And then still, do you still have names?
• 23:32
  Yes, that's still 1 still. So yeah.
• 23:38
  So we're, we're not like as kind of sentimental towards the
• 23:40
  styles, but they're like the, the six styles that are there
• 23:43
  are the original styles from like 1897.
• 23:47
  And so, and when you're talking about the, the expansion of Glen
• 23:51
  Murray as well. Like you say, we, we, we.
• 23:53
  Emma told us all about it and she showed us around and.
• 23:56
  I because it's like the old bit. The new bit, yes, but it's not
• 23:59
  quite as old as that. It made a lot more sense seeing
• 24:02
  it after thinking about Stephen Woodcock and yeah, his what his
• 24:06
  job really was, was one the one thing he kept talking a lot
• 24:10
  about was to still maintaining distillery character.
• 24:12
  And it's how can we upgrade the production, How can we change
• 24:18
  the production but still maintain that distillery
• 24:20
  character that we're trying through?
• 24:22
  And it isn't until you actually go to a place like that and you
• 24:25
  realize this. When did you say that it was
• 24:27
  built 18? So this is the thing as well.
• 24:30
  So you're talking about M aware and M aware at the end of this
• 24:33
  month, we're in October now is doing Glen Murray after dark
• 24:38
  tasting which like. I saw this, it was at Halloween.
• 24:40
  Yeah. Now I'll tell you for why or
• 24:43
  potentially for why. Anyway, so we're probably the
• 24:45
  expansion of Glen Murray was there.
• 24:47
  So a Glen Murray Distillery, 1897.
• 24:52
  Before that it was a Elgin Brewing Company.
• 24:57
  That's right, beer. Yep, there's the clock in the
• 24:59
  courtyard. Certainly they're still.
• 25:00
  Now do you know what was before that?
• 25:03
  What was it A. It was the old execution ground,
• 25:09
  the old gallows for Elgin. Oh, really?
• 25:11
  So there you go. So the boys.
• 25:14
  Hung. There exactly.
• 25:15
  So there was a obviously there's a few bodies on site as well.
• 25:20
  So when they were doing some expansion work within the ground
• 25:24
  as well as recent as 2015, there was bones dug up and the full
• 25:30
  site had to get shut down because geology.
• 25:33
  They had to make sure that the body wasn't fresh, you know?
• 25:36
  Well, that's it. In Scotland, if you find bones
• 25:38
  at any point, you have to phone the police.
• 25:40
  Yeah, exactly. So if you're eating like a fish.
• 25:43
  No, no, no, even if you're even doing kind of this is my
• 25:47
  knowledge of watching old time teams whenever they're in
• 25:51
  Scotland. It's like, oh, we have to phone
• 25:52
  the like shut down the site on the police.
• 25:54
  Well, in England they were like, it's just, it's definitely a
• 25:57
  Saxon just. So.
• 25:59
  So you're doing a, you're doing like a Halloween after, after.
• 26:02
  That yeah, so, so Emma, Emma's doing a kind of after dark
• 26:06
  tasting, which will be very, very cool.
• 26:07
  Like obviously there's there's rumours that the grind may be
• 26:10
  haunted. Yeah, yeah, that'd be nice.
• 26:13
  That'd be quite a cool thing. Yeah, exactly.
• 26:15
  I mean distilleries like the old buildings and when you go to
• 26:18
  that, you know, it's nice to see it and you look at it from a
• 26:20
  tourist point of view. Yeah, of course.
• 26:22
  Look at Lovely and Queen is but like if there's a real bit of
• 26:25
  darkness and story there. Hopefully there's a couple of
• 26:28
  guys jumping out from my style as well.
• 26:31
  And not the pink spandex. Exactly.
• 26:36
  So tell us then, how how long did you like a drum before you
• 26:39
  got into work working in whiskey?
• 26:40
  Yeah, yeah. So I said my previous job before
• 26:43
  this was I used to work for LMH, so used to look after Artbec and
• 26:48
  Good Morning. Before that I used to work for a
• 26:51
  whole share called Dunsfed and Drinks.
• 26:53
  So with that you're looking after 7000 products.
• 26:55
  So you're looking after experience, soft drinks, food as
• 26:58
  well. But my, the the reason why I got
• 27:03
  into Dunsfed and drinks was because my granddad used to
• 27:07
  import and export wing. Yeah, so used to be the managing
• 27:12
  director of a company called Angle Overseas.
• 27:15
  And yeah, so he's had that kind of a long history within
• 27:19
  hospitality. And I found out as well that my
• 27:24
  great Gran used to work in hospitality as well.
• 27:26
  There you go. So.
• 27:27
  Runs in the family. Yeah, so I'm 4th generation
• 27:30
  hospitality, yeah. Any of them wrestlers?
• 27:33
  No, no, no. I mean like granddad could
• 27:36
  probably pass one. He's 6 foot 2 and you know he's
• 27:38
  built so. Yeah.
• 27:39
  So, yeah, the wine, it's fascinating when you look back
• 27:43
  at the wine exports and stuff like that and you look at Glenn
• 27:45
  Turner and even and how tied it is to the whiskey and, well,
• 27:48
  yeah. When you're talking about the
• 27:49
  cast. And I think this is what did
• 27:53
  Stephen Woodcock mention it, But was that somebody else I spoke
• 27:55
  to about it and that's what they were saying is like, and we've
• 27:58
  talked about it as well quite a lot, but how everybody right now
• 28:02
  is in a scramble for good quality wood.
• 28:06
  Yeah, right. And you're looking at it and
• 28:08
  people are saying, how could we go, you know, over to the
• 28:10
  bodegas and what have you and trying to source.
• 28:13
  And then of what you end up having to pay now for, for, you
• 28:16
  know, good solid structure, structured casks, Yeah, quality
• 28:20
  wood if you have connections within the wine industry and
• 28:25
  then suddenly you could be saying, and I'm sure your
• 28:28
  grandfather. Yeah.
• 28:29
  Your grandfather, Great grandfather, Did you?
• 28:31
  Say grandfather. Yeah.
• 28:32
  So, still alive? Thankfully, yeah.
• 28:34
  Wine export. So why Yeah.
• 28:35
  So again, like he will probably passed trade through whiskey
• 28:40
  industries. Oh yeah, absolutely Tasks.
• 28:42
  Being handed over and what have you.
• 28:43
  Yeah, so, so my granddad, so I, I'm part of, it's not quite like
• 28:49
  Fight Club. So you can speak about it.
• 28:52
  The 49 Wayne's parents club is oh, so my, my granddad's been
• 28:55
  part of that for about 40 years now.
• 28:59
  And I have became a member of the last few years as well.
• 29:03
  And it's good because like it's, it's obviously not just heads
• 29:06
  club. There's, there's many kind of
• 29:07
  members within it as well. But I feel that like for me it's
• 29:11
  kind of carrying on the, the family tradition.
• 29:13
  The head sort of thing is though, like kind of carrying
• 29:16
  the the Barber name forward. Yeah, absolutely.
• 29:20
  We'll come along. Here you'll.
• 29:21
  Have to save your life I think or.
• 29:23
  Be. Sons of another member.
• 29:26
  We'll do. We'll do whatever.
• 29:28
  What did you do? Boxes of whiskey.
• 29:29
  All right, fine. We're done.
• 29:31
  We're. Done.
• 29:32
  No, I know it's fascinating. I'll tell you what I'm watching
• 29:36
  right now. House of Guinness.
• 29:38
  Yeah. Right, OK.
• 29:39
  And I'm watching House of Guinness and I'm watching it and
• 29:42
  it's OK. I'll say that I'm not going to
• 29:44
  review it right now, but I would say so far anyway, I think about
• 29:47
  3 or 4 episodes in, it's all right.
• 29:51
  OK. And now I'm watching it going.
• 29:54
  I like the story, I like the background.
• 29:56
  I like the whiskey, that sort of the Guinness history, the
• 29:58
  heritage and the show. Some really, really nice scenes
• 30:02
  of inside the brewery at the time.
• 30:06
  And when you think about what that would have been like in the
• 30:08
  God, I don't know when this is set where it's like the 1800s or
• 30:11
  70, whatever it was. And you look at it and they've
• 30:14
  got like the cooperage inside. Then there's the area where they
• 30:16
  stored all the horses. And then there's and I'm going,
• 30:19
  this would be so much better if it was a whiskey version.
• 30:23
  Yeah, right. And I was going like, where what
• 30:26
  would it be? And of course, you've got
• 30:27
  Justine Hazelhurst, the the Patterson brothers.
• 30:30
  Yeah. What would the story of like the
• 30:32
  House of Guinness version if it was to be Scotch B.
• 30:35
  But as it's making me look at when you watch a old period
• 30:40
  drama like that and you see an old distillery or a world
• 30:44
  brewery, sorry, when you look at a distillery like Murray or some
• 30:47
  of the older distilleries, you think, well, these, these
• 30:49
  distilleries would have been kicking around at that.
• 30:51
  Yeah. Yeah.
• 30:52
  There are people making casks on.
• 30:54
  Site. Well, this is it.
• 30:56
  And I mean the whole production would have been done.
• 30:59
  It would have been from coopering to mashing to, you
• 31:02
  know, the whole not mashing the moltings all would have been on
• 31:06
  site. And so, you know, labour
• 31:08
  intensive as well. So it would mean communities,
• 31:10
  you know. I mean, I remember going when I
• 31:12
  went to been having and it was, you know, supporting a whole, a
• 31:17
  whole little community by rights of just being a distillery.
• 31:21
  You know, there's so many guys working there.
• 31:23
  You know a lot more than you these days, I know.
• 31:26
  Of course. And you look at, you're not just
• 31:27
  talking about doing it haven't you're looking at.
• 31:28
  Oh, I mean this is a. Whole Isla, the whole.
• 31:31
  Of Isla, but I mean in that specific corner of Isla, that
• 31:34
  community. Was Oh, absolutely all employed.
• 31:36
  So when you do, yeah, like I can remember that courtyard in the
• 31:39
  Glen Murray and with the clock above it and stuff like.
• 31:42
  That yeah, yeah, yeah. And you?
• 31:43
  You know, you like you say with that, you maybe look at that in
• 31:46
  a different light when you think trying.
• 31:48
  I'm not one for doing that. Like, I know that there be
• 31:50
  people who are right into their history and stuff like that and
• 31:53
  they'll go, oh, cast your mind back to what I would have been
• 31:56
  like in the 17th century, 18th century, 18 in 97 when this
• 32:01
  distillery was just started. I can't do that.
• 32:03
  No right. But if I see it on Netflix.
• 32:05
  You go, Oh yeah, absolutely. I could see I could see what
• 32:07
  they're talking about with them. So there you go.
• 32:09
  Whiskey stories podcast. We're on the lookout for sack
• 32:12
  off the House of Guinness. What's what's?
• 32:14
  What's Yeah that's it. That's a good one.
• 32:16
  What would what would this the period drama relating to Scotch
• 32:19
  whisky because I would have to something with the Paris the.
• 32:22
  Blassen Brothers has to be the stand out one, But then you look
• 32:25
  at like have there been distilleries of crossed hands?
• 32:28
  Generations have gone down, you know, have some, you know,
• 32:33
  fruitful characters that maybe been involved in fly society
• 32:36
  because you also maybe go bother me back to like you've got the
• 32:39
  George Smith. Well, and, and Glenn Levitt
• 32:41
  story about, I mean, I mean, also if there's a very obvious
• 32:46
  story on the table, the story of Prohibition and whiskey getting
• 32:50
  taken into America and all. Of this sort of smuggling, yeah.
• 32:54
  Mr. McCoy, the captain of. The Yeah.
• 32:56
  Where was he from then? Was he?
• 32:58
  Was he a Scotsman? Or yeah, yeah.
• 32:59
  So, but I think what's interesting with this is that
• 33:02
  there's a, I said prohibition. So I went to Las Vegas a few
• 33:08
  years ago and I had never tried cut his ark before.
• 33:13
  Like, so this was back in say, 2018, went to Las Vegas and I
• 33:20
  went to the Mob Museum. Right.
• 33:22
  OK. So the mob Museum had like the
• 33:24
  Saint Valentine's Day massacre with Al Capone.
• 33:26
  Yeah, sort of thing as well. And there's, I believe there's
• 33:30
  there's pictures of Al Capone with bottles that cut his arc.
• 33:34
  Yeah. Which is so cool mentally.
• 33:36
  And like the. So that's, as I said, mob
• 33:38
  museum. But when you go downstairs, it's
• 33:41
  set up like a Speakeasy. So ordered my drink.
• 33:44
  And when my drink's ready, I guess they gave me a book and
• 33:49
  she just walked away and that's it.
• 33:51
  And I was like, what's going on here?
• 33:54
  And I opened up the book and it's just that we hit flask all
• 33:57
  of your. Yeah, I.
• 34:00
  Yeah, The funny thing about I suppose is difficult, right?
• 34:04
  There's so many stories that you'd love to hear more about
• 34:08
  and talk about, but the bottom line is like, Al Capone is a
• 34:12
  revered character now in some ways, yeah, people can look at
• 34:15
  Al Capone, but there are people who will be sitting there going,
• 34:18
  well, my great, great grandfather was actually killed
• 34:21
  by Al Capone. Yeah, Guy, he's a bit of a day.
• 34:25
  Yeah, he. Killed a lot of people.
• 34:27
  He was responsible for some very, very bad crime.
• 34:29
  Killed Sean Connery. Yeah, never liked him.
• 34:32
  Never. But the point in the matter is
• 34:34
  how do it? Can can a brand like can can a
• 34:39
  brand like you guys, can you shout about that or can you not?
• 34:42
  Because the problem you've got is that you can nod to it.
• 34:46
  But at the same time you're also saying like, oh, we can't.
• 34:48
  Like, it's like everyone talks about the craze.
• 34:51
  Same thing. Everyone loves Reggie and Ronnie
• 34:54
  Cray. Oh, what were the two of them
• 34:55
  like? And then that with history and
• 34:56
  time behind it, everyone can look back and say, oh, they
• 35:00
  were. They were just too likely lies.
• 35:01
  They were horrible guys. Yeah.
• 35:03
  Absolutely to their mother. But yeah, they were horrible,
• 35:07
  horrible people that were involved in some like terrible
• 35:10
  crimes, extortion, all that kind of stuff.
• 35:14
  So yes, it's same Al Capone and all that.
• 35:16
  It's like, how so? Can you shout about it?
• 35:19
  Can you not shout? So I think this is where it gets
• 35:21
  interesting as well because like it's like so that the marketing
• 35:24
  of the whole Canal Capone thing is very much like prohibition,
• 35:28
  as in it's under the table. So I can speak about it
• 35:32
  unofficially. Yeah, However, like the official
• 35:35
  line is right. Nope, nothing to do with it but
• 35:39
  and seen that asset like L&B have had the Cutty Sark brand
• 35:43
  for like since 2018 but before that well before that Cutty Sark
• 35:49
  was also an Goodfellas. What's that?
• 35:52
  Yeah. So yeah, there's so.
• 35:55
  It's featured quite heavily and like.
• 35:57
  Yeah, that's yeah, which is quite cool.
• 35:59
  I. Love that.
• 36:00
  I also love the fact that like it's it's through whiskey
• 36:05
  history and you think about, you know, maybe going back to the
• 36:08
  1900s and people sourcing when when people in whiskey started
• 36:12
  trying to source Sherry casks, they're flying over or maybe
• 36:15
  taking the boat over to get to get to Spain.
• 36:18
  And I just pictured these like distillery managers from they
• 36:22
  are sending nowhere in Scotland. Because that's, I mean, when you
• 36:25
  think about it, you know, every distillery would have been so
• 36:27
  colloquial, like or even like where Gordon Macphail, you look
• 36:31
  at the generations of Gordon Macphail sourcing the cast.
• 36:33
  So it would have been like the third back, the guy that's
• 36:36
  caught like having to go from Elgin to now I'm going to try
• 36:40
  and pronounce it again her. But I mean, this is another
• 36:44
  example, you know, when we were talking to Stephen Rankin and
• 36:48
  obviously his family were importing export, well,
• 36:50
  importing wine as well. So this is where, yeah, yeah,
• 36:53
  this is where the connection. Comes but I just love that like
• 36:56
  you know the old sort of these guys that would have been like
• 36:59
  warmer here isn't it but then but then you know having to go
• 37:03
  and then you think about the other way prohibition right when
• 37:05
  was the prohibition that you done in.
• 37:06
  The 20s in the 20s into the early 30s.
• 37:09
  In the 1920s, I love the fact that, like some trukdar,
• 37:12
  Fiabalua is trying to cut a deal with Al Capone.
• 37:15
  Yeah, I. Think that would have happened?
• 37:17
  There was, there were stories of distillery managers or people
• 37:21
  that worked for brands that were, you know, having meetings
• 37:24
  in Halifax in Canada or Nova Scotia to, to these guys to try
• 37:30
  and work out how can we get the route in or somebody else.
• 37:32
  I I some maybe wouldn't be an Al Capone directly, but somebody
• 37:36
  from the mob. Is.
• 37:38
  Having to meet this guy, he's. Catholic so.
• 37:40
  Hanging out with Scotland and he's got to say like, right, we
• 37:43
  can get you this much whiskey, we can get it to here, you just
• 37:46
  need to get it from here to there or we've got that.
• 37:49
  And you'll probably need an interpreter Israel between the
• 37:51
  Scottish guy and. I can't remember the details,
• 37:53
  but I'm sure there's other stories of that kind of from the
• 37:56
  other way down, guys in the kind of Caribbean, in the Bahamas
• 38:00
  running ships into America, you know, smuggling, smuggling that
• 38:04
  way as well. So, and again, these were guys
• 38:06
  from from, you know, whiskey country in the northeast of
• 38:09
  Scotland, sort of, I can't remember this.
• 38:11
  Because like so Glas Glasgow has got like a lot of like streets
• 38:15
  named after these guys who like, brought like spirits over from
• 38:20
  like Africa. Is there like Jamaica St.?
• 38:23
  Yeah. Yeah.
• 38:24
  Yeah, I'm going to try and find a name.
• 38:25
  So there's because there's like it's one of the actual reasons
• 38:28
  that I, what's his name now? I think it's like Berkeley, he's
• 38:33
  a very, very famous character in the Scotland industry.
• 38:37
  Kind of prohibition times. But I think in other he was a
• 38:40
  bit of us. Barclay.
• 38:41
  That's his name. And now what is this?
• 38:43
  What was his first name? I've got this article here.
• 38:46
  Basically at one point, this guy, Barclay, James Barclay,
• 38:52
  Jimmy Barclay used to get called, right?
• 38:53
  Yeah, At one point he's one of the only people that has
• 38:56
  basically managed or was like managing director of thing is
• 39:02
  that two or three of the big whiskey brands that wasn't
• 39:06
  Johnny Walker. So like at one point he was
• 39:08
  managing director of Valentine's or owner, but I can't remember
• 39:12
  that. Someone have to correct me on
• 39:13
  this. Another point, he was manager,
• 39:14
  owner of Shiva's Regal, Shiva's brothers and I hated Johnny
• 39:19
  Walker. Now he got done in the end.
• 39:21
  I'm pretty sure if that might I've needed to try to remind
• 39:24
  myself on this. He got done in the end because
• 39:26
  he ended up selling like it was Irish whiskey.
• 39:30
  Scotland. I was blinding Irish.
• 39:32
  A bit of a scrupulous character at times, but his party piece
• 39:37
  was that he would remove his shirt after a few drums and
• 39:41
  there would be scars on his back.
• 39:43
  Oh wow. From Prohibition, like, you
• 39:48
  know, liquor run in, yeah, you know, bullet guns being fired
• 39:51
  and all that. Like he had.
• 39:52
  Apparently it was. And again, how much of it was
• 39:55
  after a drama or two, you know? But he was his.
• 39:58
  Hamster, the best of us. His point to prove would be he
• 40:00
  could take his shirt off and say, well, if you don't believe
• 40:02
  me, here's where the bullet went in and here's where the bullet
• 40:05
  went out. Or from running who's into
• 40:09
  America? Into America.
• 40:10
  And that's fast name. Yeah, absolutely.
• 40:11
  And that was one of the things when you read you can't
• 40:13
  remember, that was during, yeah, lockdown.
• 40:16
  I was, you know. Deep diving, yeah.
• 40:19
  And then I wasn't wrestling with myself, but I was doing these
• 40:25
  deep dives into and it was that stories like that were actually
• 40:29
  what originally I thought you could do a podcast where you
• 40:32
  could really hear these. Great.
• 40:33
  Stuff. Yeah, absolutely.
• 40:34
  When? You hear about like the Mccoy's
• 40:36
  crisp, the real Mccoy's, like coming from that, like, that's
• 40:39
  fantastic. Yeah, it's cool.
• 40:41
  Like so it wouldn't so my car, my phones and my jacket.
• 40:46
  But one of my friends actually just started and and Instagram
• 40:50
  on history of castles. I think it has today is so
• 40:53
  interesting though because it's the whole canal.
• 40:56
  You need to learn from your past to move forward.
• 40:59
  Yourself the story but right okay go back to sales sales in
• 41:02
  right story is one thing right yeah also money makes the world
• 41:04
  go down yeah right so how do the deal look when you're doing a
• 41:09
  deal let's just say Angus and I have our own wee whiskey bar now
• 41:12
  right so you're we've got a meeting with Sam at 2:00 Sam's
• 41:16
  going to come in what are you bringing with you what are you
• 41:18
  doing how is it how does the meeting usually work.
• 41:20
  So it's interesting because because I work for the
• 41:22
  portfolio, it's not just whiskey.
• 41:24
  Yeah. So like within the the LMB
• 41:26
  portfolio, I've got a limoncello, I've got a gin, I've
• 41:29
  got a vodka. I've got like Agricole rum,
• 41:32
  which is made with sugar cane and not molasses as well.
• 41:36
  So like you need to actually be very specific into in terms of
• 41:39
  it who you're going to see. You can't just like walk into
• 41:42
  like a pub on the street. I'm going to go in sort of
• 41:44
  thing. So you, you plan, you actually
• 41:47
  you're looking at our pub. Yeah.
• 41:49
  And go in how many people are actually like you might come in
• 41:53
  and say, I've seen the limoncello, the crusty top of
• 41:57
  the limoncello, Yeah. Or you've got there tells me
• 42:00
  that you you don't use Limoncello.
• 42:03
  Right next to the Advocate so. You guys say you're good.
• 42:07
  Maybe the pusher and the lemon cello is not going to do the
• 42:10
  track. Yeah, it's a bit like the Blue
• 42:12
  Curacao story. I will do any drink, dear.
• 42:15
  Anything. We'll turn it blue for an.
• 42:17
  Election no So it's interesting though, because I'll find the
• 42:21
  site last month but the pot Still yes in Glasgow yes Lover
• 42:27
  bits Julia from pot Still is allergic to anything that is
• 42:31
  blue really yeah uh huh so whenever whenever she comes to a
• 42:36
  trade show. Allergic to a colour?
• 42:38
  Allergic to It's the allergic. To Graham's jeans.
• 42:42
  Yeah, So, yeah. So whenever, whenever there's a
• 42:45
  trade show that I know she's going to be attending always.
• 42:47
  But yeah, because I woke after Mario Bizarre.
• 42:49
  So here's they have a boy, could I say.
• 42:52
  So I have one on hand just in case, you know, just in case
• 42:56
  things got to be but. You know, right.
• 42:58
  So let's just say so you know, you're coming in, you know
• 43:02
  you're coming in our pub. Yeah, You know that we're
• 43:04
  probably going to be looking for.
• 43:05
  We're looking at whiskey. Right.
• 43:07
  So let's keep it on the whiskey stuff.
• 43:09
  So you're going to come in what what's what does a meeting look
• 43:13
  like? What does it?
• 43:14
  Are you what, what, what happens in it?
• 43:16
  Do you give us samples? Do you tell us?
• 43:18
  Do you give us a run through? Because basically you're going
• 43:20
  to be saying, right, you've got all the Glen money stuff.
• 43:22
  Yep. And then you've got the cut your
• 43:24
  starch stuff at the side of it. I do, I do You've got label 5 as
• 43:26
  well? Or does label 5 not go in our
• 43:28
  shelves? Label 5 is more can I export
• 43:30
  then so like in terms of like, so I look after the what's
• 43:33
  called the entree, the on premise consumption and within
• 43:36
  that as primarily cut Sark and Glen money.
• 43:39
  Now I carry the same bag around with me because I've given my
• 43:45
  Cut Your Shark bag away to one of my friends, which is a
• 43:48
  lovely, lovely issue of yellow. I like your jacket.
• 43:51
  I like my jacket. Yeah.
• 43:53
  So this bag that I've got here, which is a Nike bag, I yeah,
• 43:58
  exactly. I'm looking for a bagsponship
• 44:00
  and a quick kind of sideway. The reason why I've got that, my
• 44:04
  sister actually bought me that because I said I used to work
• 44:07
  for Dungeon Drinks. It got Major Dunedin 2020 from
• 44:10
  Duns because obviously the kind of the world shut down there
• 44:12
  wasn't. Yeah.
• 44:13
  And I worked in a bar in Bishopbriggs, which is where I
• 44:17
  grew up, called The Avenue. And on my second shift, somebody
• 44:23
  broke in to the Ave. and took my, my bag that I'd had for
• 44:28
  about 12 years at that time. And like, it was, it was a good
• 44:30
  bag as well. So I know, and I was absolutely
• 44:33
  devastated. So my, my sister took Petty on
• 44:36
  me and she bought me this Nike bag And I've, I've not let go of
• 44:40
  it since. So this is a bag that I take
• 44:42
  with me. And within the, the Glenn Murray
• 44:45
  world, like as we can see here, there's, there's plenty of
• 44:48
  expressions to go around with Israel.
• 44:50
  And it's interesting because I never take the classic with
• 44:54
  like, never take the classic. The classic is what you see in
• 44:56
  like, Tesco. Yeah, yeah, yeah.
• 44:58
  But I like to bring the, the, the sexier things, you know?
• 45:02
  So right, you brought your bag with.
• 45:04
  Yeah, yeah, right. So then you, so you, so we're
• 45:06
  sitting there now, bear in mind, we've not even opened our doors
• 45:08
  yet, right? But what we've done is we've
• 45:10
  opened up, we've got our pub, we've got all done up, right?
• 45:12
  And now what we're doing is we're speaking to all the folk
• 45:17
  that we've had on the podcast, 100 of them because you're 100
• 45:21
  and. 1. Right, 100 meetings.
• 45:24
  We're very tired. Absolutely Done in, Done in.
• 45:28
  But we're speeding them all because we've only got, we've
• 45:30
  only got so much room on our shelf.
• 45:31
  Yeah, of course we've. Only got so much space that we
• 45:33
  can have. Yeah, we know what our
• 45:34
  clientele's are. We know what we're, we know what
• 45:36
  our clientele we're looking for. So basically we're asking them,
• 45:40
  right? So what?
• 45:40
  What is the process now? So it's so it's for me, it's
• 45:43
  like fact finding, you know, so, so I'm going to can I direct the
• 45:46
  questions in terms of like, are you more interested in cutting
• 45:48
  Sark? You're more interested in
• 45:49
  Glenmodded because so for see for the price point like Glenn
• 45:54
  Murray classic, which is still a single mole like pound for pound
• 45:57
  is absolutely fantastic. So like you can usually get it
• 46:00
  for about 20 lbs and like see for the house poor like people
• 46:04
  have like. That's trade price.
• 46:06
  You're saying that they were nice?
• 46:07
  OK, because I don't want you to give away your secret.
• 46:09
  Your. Price.
• 46:10
  Oh no. No, no.
• 46:11
  So it's usually about that within like Morrison's and all
• 46:13
  that as well. So, so yeah, but like so like
• 46:17
  see if you're looking for an elevated like whiskey.
• 46:21
  So if you have only a house pour whiskey, right, it might be
• 46:23
  Bells, might be Grouse, Yeah, something like that as well.
• 46:25
  But see if you want to give something a wee bit.
• 46:26
  Say your mom. Something, something, yeah.
• 46:28
  Then Gwen Murray is right there, right in front of SO.
• 46:30
  When someone goes, I'll just have a whiskey and coat house
• 46:32
  whiskey. Yeah, this is.
• 46:35
  What they're basically? You've got, you've got, you've
• 46:37
  got your bells, you've got your guys like which great,
• 46:39
  absolutely. That's what I get my granddad
• 46:40
  for like Christmas birthday sort of thing though.
• 46:43
  But however, if you want to give your guests so we we something
• 46:46
  something you know, like have you thought about a single malt?
• 46:48
  Well, that's it, because people that maybe go in a local boozer
• 46:51
  and there'll be no whiskey drinkers and we forget we are in
• 46:54
  a very privileged position, I guess of like how much whiskey
• 46:58
  we get to drink, the quality of the whiskey that we've had to
• 47:00
  drink as well, of course, but and the costs.
• 47:03
  But when you actually break it down and you actually look at
• 47:06
  the 80 and Mark Thompson talks about that 80 and 90% of the
• 47:08
  people that walk in a bar whiskey, they don't have a
• 47:12
  massive knowledge. We almost wrongly take it for
• 47:15
  granted, but we think like, oh, because two guys like us can
• 47:19
  know all this. Surely the majority of people
• 47:21
  like DRAM can know this. So yeah, you might have people
• 47:25
  that just they know. I know Grouse.
• 47:27
  I know Bells seen them. Maybe I know their blends, but
• 47:30
  also I know Oh well, malt. A single malt.
• 47:34
  Yeah. Oh, wait a minute.
• 47:36
  I, I know just instantly, because the way that marketing
• 47:39
  works, wrongly I should say, that single malts are premium.
• 47:44
  Yeah, yeah. However, from a sale point you
• 47:47
  could quite easily. Say absolutely. 3 LB.
• 47:50
  If you're going to pay £3 for 35ML, do you want a a a a grouse
• 47:56
  for a Bells or do you want a single malt?
• 47:58
  Yeah. And like, like you said, like
• 48:01
  you're absolutely right in terms of like the, the, the wrong
• 48:03
  perception of single malt is it's superior to blend because
• 48:06
  like, and you mentioned the Mailer Pete from Woven, like you
• 48:10
  actually need to give him his credit.
• 48:11
  Like I think like woven are really driving that kind of
• 48:14
  blended malt once again as well. And at this point need to give a
• 48:18
  shout to my friend Hazel from woven as well.
• 48:21
  Fantastic. Hazel.
• 48:22
  Hazel Yeah. So, so yeah, like, so like
• 48:28
  blends as you've tasted today, like can absolutely be fantastic
• 48:32
  as well, but some people are just stuck in that
• 48:34
  misconception. Of course.
• 48:36
  And then at the end of the day as well, and this is where it
• 48:39
  becomes really, really tricky, is, you know, from a whiskey
• 48:44
  purist point of view, people will say no, no, no, no.
• 48:47
  You have to make everybody aware that blends are known as, you
• 48:51
  know, the whiskey industry stands on the shoulder of
• 48:53
  blends. We've talked about that.
• 48:54
  Yeah. It wasn't for the blends.
• 48:55
  This wouldn't happen and that wouldn't happen, but you've also
• 48:57
  got to play to your market. Yeah, of course.
• 48:59
  You know, you've also got to say.
• 49:00
  So actually, I wonder because you go all the way back, it was
• 49:03
  the 1960s. It was Glenfiddich that started
• 49:06
  all this. You know, you'll never stand for
• 49:08
  a blind again. And you know that the New York
• 49:12
  Post is stuck out, stuck advert for Glenfiddich pure malt.
• 49:15
  Yeah. And basically they were
• 49:17
  effectively saying blinded whiskey is the the sort of
• 49:22
  whiskey drinkers drink. Pure Malt, as it was known, is
• 49:27
  the connoisseurs. Drink the connoisseurs choice.
• 49:29
  Yeah, they're effectively just said yeah, if you're the upper
• 49:32
  standard of the the higher standard of the whiskey drinker,
• 49:35
  you drink pure malt, you don't drink a blend.
• 49:37
  Yeah, if you once you've tried that, you'll never go back to a
• 49:40
  blend again. Yeah, which is mental consider
• 49:41
  they owned one of the biggest blend of.
• 49:44
  Course, but now they own too. Exactly.
• 49:48
  But I wonder, you know, it's great for people to sit there
• 49:52
  and we've been guilty of it. And we do it.
• 49:54
  You will actually, I think you'll find blinds are just as
• 49:57
  good. Yeah, absolutely.
• 49:59
  But we're not selling it. No.
• 50:01
  No, no. So actually you then go from a
• 50:03
  marketing perspective and go the marketing does work.
• 50:06
  Yeah, no, absolutely it does. And.
• 50:08
  I know for a fact, but I don't know for a fact, but I know from
• 50:11
  a sales point of view you probably want to push single
• 50:14
  malt because it's probably, I don't know, is it less what
• 50:22
  higher, higher margins on single malts maybe I don't know, but.
• 50:25
  See, maybe, maybe just depends. And like like Stephen Woodcock
• 50:30
  said in a previous episode, like people are asking like why go in
• 50:32
  Maria so cheap compared to something else?
• 50:34
  And it's got no, it's why is it never so expensive?
• 50:36
  Like the quality of it is absolutely fantastic.
• 50:39
  And I'm so glad that you just finished that.
• 50:41
  OK. Because once again, I'm going to
• 50:43
  just hold this microphone. Yeah, you can come back.
• 50:45
  I will, but then there's also something you said earlier as
• 50:48
  well, which is I'm. Going to have a Chris Well
• 50:51
  listening to the podcast right now, hear me.
• 50:55
  Crunch away ASMR now. But yeah, I was going to say it
• 50:59
  brings us back to you said, well that keeps the lights on.
• 51:04
  Yeah. And it's because we know that
• 51:07
  single, you know, in some in, in these markets.
• 51:11
  The blends sells volume and not, you know, at the end of the day
• 51:15
  that that is what as you said, keeps the lights off.
• 51:18
  Blenders on the podcast. Yeah, yeah, yeah.
• 51:20
  Craig Johnson being one of them. And he was he master blender for
• 51:23
  a famous grouse. And basically he was saying,
• 51:27
  which, you know, something I learned very recently in that
• 51:32
  episode particularly highlighted that I always thought that
• 51:36
  blenders only used what they had in their inventory for their
• 51:41
  blend. So I'm looking at like Famous
• 51:45
  Grouse. Yeah.
• 51:46
  Thinking Famous Grouse N British Edrington, Right.
• 51:50
  So Famous Grouse owned by Edgington at the time, N British
• 51:53
  Highland Park, Highland Park, McAllen, Glen Rothfest.
• 51:56
  Yeah. And any other distilleries that
• 51:58
  they might own that are maybe not open to the public.
• 52:00
  Yeah. Yeah.
• 52:01
  I, and this is a complete learning curve for me is I
• 52:03
  didn't realize that actually what they'll be doing is they'll
• 52:06
  be buying massive amount of malt from trading spirit all the
• 52:10
  time, trading spirit between each one.
• 52:12
  And one of the things that he said was, you know, we've talked
• 52:15
  about Highland Park. He said Highland Park is a
• 52:17
  really good, but also a really hard spirit to, to, to, to use
• 52:23
  and blames. It's great if you have it
• 52:25
  because it's one of the few spirits that hits the front and
• 52:29
  the back of your target at the same time, which really does
• 52:32
  well for a blend. However, if you can't get hold
• 52:35
  of Highland Park, you then need to find two other spirits from 2
• 52:40
  separate distilleries because no other distillery will do what
• 52:43
  Highland Park can do. So then you suddenly go right, I
• 52:45
  need to have distillery A because it hits the front of the
• 52:47
  part of the tongue, and I need to buy X amount from distillery
• 52:49
  B because it hits the back of the tongue.
• 52:51
  But if you add Highland Park, you're not having to buy as much
• 52:54
  volume. Yeah, I'm looking at Glenn
• 52:55
  Murray and I'm thinking to myself, all we've talked about
• 52:58
  is distillery character and the spirit character.
• 53:01
  And we've talked about how it does so much in so many
• 53:04
  different tasks like that. Spirit must be really, really
• 53:08
  well sought after, like blinders.
• 53:10
  Yeah. So so the you can actually never
• 53:13
  see it in the pin and bottles. I'm so sorry for no, no festing
• 53:16
  this year. But just to go back to to
• 53:21
  Edgerton, what you're talking about as well.
• 53:22
  Like as I said this ARC previously an agent in product,
• 53:26
  yeah, so still has a wee bit of Edgington within it.
• 53:30
  Yeah, as. Well, so McAllen, then you're
• 53:31
  saying ah? Maybe I'll leave.
• 53:33
  That high on bag, I'll leave some money, yeah.
• 53:36
  But what? You got your bag.
• 53:37
  Right. So I've got many.
• 53:38
  So within my bag we're talking about wine.
• 53:43
  This is kind of somewhat somewhere I have or no E soon to
• 53:48
  be released. Oh, are we exclusive?
• 53:52
  The Glen Murray Forbidden fruit. Whoa.
• 53:56
  Now that's whoa, we can probably.
• 53:58
  Dedicate every few minutes to this.
• 53:59
  Absolutely. Yeah.
• 54:00
  No, no, we let's talk about this.
• 54:02
  Your microphone, Your microphone back.
• 54:04
  Yeah. So yeah, forbidden fruit is
• 54:06
  Calvaros cask. So Calvaros apple Brandy.
• 54:09
  The Calvaros is within the La Martiniquez Bardonnay family is
• 54:14
  also there's full traceability so you.
• 54:16
  Yeah, because you own the Calvador's production.
• 54:19
  Exactly, exactly. So that's what keeps the costing
• 54:22
  of the Celsius or something. So yeah, so I'm glad.
• 54:28
  All the colour. You're double parked for a wee
• 54:30
  bit, yeah, but you're not now. So this is still unfiltered,
• 54:36
  right as well. So it's not.
• 54:37
  Cloud, it's a 1% YBV, is it? So he's just brought Apple,
• 54:41
  Jason. Yeah, exactly.
• 54:43
  So usually for this range, we're set about 40%.
• 54:46
  Yeah, so not to filter, chill, filter.
• 54:49
  Now for those people who are listening, a couple of weeks ago
• 54:53
  as well as this goes out, Yeah, because I hosted A controversial
• 54:58
  whiskey quiz at the Glass House, which was really, really good
• 55:02
  fun. Good.
• 55:03
  But that was. My poor old dramas all.
• 55:04
  Right. Yeah, that's for use.
• 55:06
  Yeah, very. Much but one of the
• 55:07
  controversial questions, well, no, it wasn't that one wasn't a
• 55:09
  controversial question. But one of the questions I put
• 55:13
  on, which I was really, really pleased with because you get
• 55:16
  asked to do a whiskey quiz whenever you have to do a quiz
• 55:21
  about a subject matter, whether you know, there's going to be
• 55:24
  people who I could potentially know a lot about that.
• 55:27
  Yeah. It's a bit nerve wracking so I
• 55:29
  had to really wrap my brain. That's fine for me.
• 55:30
  Thanks. I the question I asked was what
• 55:33
  is the typical ABV threshold before chill filteration has to
• 55:40
  happen in whiskey? Yeah, I guess.
• 55:42
  Could you tell me so I. Was quickly grabbing the mic
• 55:47
  there. I usually I think typically it's
• 55:50
  about 53 percent. 43% would be the lowest you would see
• 55:55
  something non chill filter 40. 646 Ross, then, when actually.
• 56:01
  I was going to say is it but I. Think there's a Talisker,
• 56:04
  there's a 40 I think, Ross said. There's a Talisk that's 46.2,
• 56:08
  right? I think is the exact cut off.
• 56:11
  No, but anyway, so this so this is the cloud.
• 56:13
  Because this was this was actually a debate we had.
• 56:15
  Do you remember when we had the powers Westgate?
• 56:19
  But you know, with Connor or Keith sent us it very kindly and
• 56:24
  it was it was 40% and it had non chill filters.
• 56:28
  OK. And Ross is a bit.
• 56:30
  Like Ross is a bit like. This is not chill filter, so
• 56:32
  let's talk about this and let's talk about this.
• 56:34
  Round so so this is really interesting as well because so
• 56:37
  the thing that I really like about this OK the reason why
• 56:39
  this range came out so as because years ago obviously
• 56:43
  before my time there was a Glenn Murray that was amazing Cider
• 56:48
  cask yeah tell me about this and what is ciders made of ciders
• 56:53
  yes and what is Cavaros made of? Right, so apples because the
• 56:58
  first thing I checked on the label was if it says Scotch
• 57:02
  whiskey on it because the other thing that you you guys brought
• 57:07
  out was. Or the Maple spirit.
• 57:09
  Drink better. Yeah, we're a big fan of that.
• 57:12
  Good, Good. Big.
• 57:13
  Fan of that? Have you tried both?
• 57:15
  Liquid band cakes. Peated and unpeated, have you?
• 57:17
  Tried. We've not tried, not tried.
• 57:18
  Is there a beated 1? There is a beated a.
• 57:20
  Beated Maple spirit drink smoky bacon.
• 57:24
  We've only tried the unpeated. Yeah.
• 57:26
  So I like, I would say that I'm not a peated fan, right.
• 57:30
  And that right now is an absolute lie because in terms of
• 57:33
  the Warehouse 1 releases, in terms of the Maple cask release,
• 57:37
  I actually prefer the peated because it can accentuate it.
• 57:40
  So we've just released a few months ago a tequila cask and I
• 57:44
  prefer the peated tequila over the unpeated.
• 57:49
  Emma gave us the tequila cask in a sample, but I'm sure it was in
• 57:53
  a sample bottle. Yeah.
• 57:55
  When we were up at the distiller.
• 57:56
  Because she had. Yeah, at least she had.
• 57:57
  That is gorgeous. That is lovely.
• 57:59
  Yeah. Now, so Calvados then remind us
• 58:03
  what Calvados actually is as well.
• 58:06
  Because my mind's a bit. So it's essentially just that
• 58:09
  apple Brandy. Brandy.
• 58:11
  Then is fortified. Wine isn't.
• 58:13
  Yeah. And it's so that this is in a
• 58:16
  maiden Normandy. Yeah, which is quite cool.
• 58:20
  The thing that I really like about this is like it's tongue
• 58:23
  in cheek forbidden fruit because of the nod to apples.
• 58:27
  Because like you said, the cider cast that came out years ago, I
• 58:32
  said before my time originally got released and it's just
• 58:35
  singing about whiskey. However, the Scottish Whiskey
• 58:39
  Association said, wait, are we second here?
• 58:42
  That is not a recognized cask and it's not a whiskey.
• 58:45
  It's a whiskey spirit drink. There's still out in the Wilds
• 58:51
  of. This stuff with single malt
• 58:52
  Scotch whiskey on the front, That's.
• 58:54
  Interesting. Yeah.
• 58:55
  So they made us pull it and then rebrand it, but we're almost
• 58:58
  done that like we just thought, but we'll just pull it anyway, I
• 59:01
  think. Yeah.
• 59:02
  As well. We thought about what was it
• 59:06
  Glencadam that I took up north of us.
• 59:10
  So that was that was a cognac. Cognac.
• 59:12
  That's right. Cognac Cast.
• 59:13
  And I heard that that had been recalled and then, but I don't
• 59:18
  think it had been. I think there was, I think there
• 59:20
  was a bit of confusion over that, but basically it triggered
• 59:23
  our conversation where I wonder if there's a tasting that you
• 59:27
  can put together. Oh, you could take it because,
• 59:31
  because you definitely could. Because there's also been, I
• 59:35
  know there's been people that have got the knuckles wrapped
• 59:38
  because they released something and called it champagne.
• 59:41
  Yeah, because of course it. Can't be champagne.
• 59:44
  Yeah. Also justified that to the cast
• 59:46
  sometimes as well, like you say. I mean, obviously the Southwest
• 59:50
  are very protective about the brand of Scotch whiskey, and
• 59:52
  rightly so if anyone at the Southwest is listening.
• 59:55
  Brilliant. Don't forget my rest well
• 59:56
  though. But what I would say is that
• 1:00:01
  sometimes like it can be as simple as what stands out more
• 1:00:05
  on there, what stands out more on the on the label, like the
• 1:00:08
  label. And I, and I think as well,
• 1:00:10
  sometimes brands like to test the limits and well, we just dip
• 1:00:15
  the two in the water. One that would be pulled off.
• 1:00:17
  There, see if something flies or doesn't fly.
• 1:00:19
  Well, 11 drum that we would put on the tasting would be this
• 1:00:24
  year's Fife Independent Fife Whiskey Festival.
• 1:00:28
  Oh yes, with the the the region was Fife they.
• 1:00:31
  Accidentally misprinted late label with the region as Fife.
• 1:00:34
  Yeah, I know even going further back there was a big
• 1:00:36
  controversy. I mean, this was more like 20
• 1:00:39
  years ago, but there was a car due that was released with and I
• 1:00:42
  think it had been, there was some level of it was released
• 1:00:46
  like a pure mole that anyway, the the I think the Aggio were
• 1:00:51
  just testing what they could get away with in terms of like
• 1:00:55
  blending whiskey, but calling it a beer malt or what you know,
• 1:00:59
  the wording was I know there was a car do that.
• 1:01:01
  We could definitely put Glen Money on the Glen Money Apple
• 1:01:04
  cider, The cider cast, we could definitely find out.
• 1:01:07
  But this honestly 40% easygoing. Yeah, nice and sweet.
• 1:01:13
  Say we call it a breakfast jam night.
• 1:01:15
  I've never, to be honest, I've never woke up and thought, you
• 1:01:17
  know, I can really, really have a DRAM, you know, but.
• 1:01:20
  I should never should A room. But like you said, it's so
• 1:01:27
  light, so easy go and very kind of fruit forward.
• 1:01:30
  It's really. Really.
• 1:01:31
  So how is there an age on this? Or is it and it's non age
• 1:01:34
  statement? No non age statement.
• 1:01:35
  So this is 100% or is it? It's finished finished in
• 1:01:38
  Calvados cast so. Five years in bourbon right?
• 1:01:41
  And then three years and 1st of. All Calvados, so we're seeing
• 1:01:48
  notes of orchard fruits, sweet. Pastries and apple blossom.
• 1:01:54
  Yeah. So.
• 1:01:54
  Yeah. And it's always going to get.
• 1:01:55
  I mean, I guess it's been a long time since I tried it.
• 1:01:58
  But, you know, the immediate, oh, compared to the Glenfiddich
• 1:02:03
  Orchard edition is the obvious whiskey to kind of compare it
• 1:02:05
  to. But this to me, tastes fruitier
• 1:02:08
  because of that spirit character of Glenn Murray.
• 1:02:11
  I get sweetness. Out of that, yeah, yeah, it's
• 1:02:14
  just someone a bit more. Very nice.
• 1:02:16
  Very. Thank you very much.
• 1:02:17
  I know why you're so drams exactly.
• 1:02:20
  Unreleased drams as well. I know that isn't so, so this
• 1:02:22
  will be so this is the. Glenn Money.
• 1:02:24
  So when when will this be released?
• 1:02:26
  So, so right now, can I see when we're recording?
• 1:02:29
  We're recording on. The second, the 2nd October.
• 1:02:31
  Yep. So this gets bottled next week.
• 1:02:34
  So that's the bottom line and it needs to go to market as well.
• 1:02:38
  So it might be another few weeks until you actually get to see it
• 1:02:40
  as well. So there we go.
• 1:02:41
  Thank you very much for that. That's very kind of you to bring
• 1:02:44
  that in. So.
• 1:02:44
  So that half has actually all been me.
• 1:02:48
  This morning brilliant. Thank you so much for that.
• 1:02:53
  Now let's go on to the wrestling because I believe you're also
• 1:02:56
  here. You're you're you're you're
• 1:02:59
  you're you're not for a big. Yeah, yeah.
• 1:03:01
  So, so right here in Edinburgh. Yes, at the Voodoo Rooms,
• 1:03:05
  November 10th is going to be wrestle ammonia now.
• 1:03:10
  So the thing that I love about this is it's actually all
• 1:03:13
  proceeds go to charity as well. So like with impression
• 1:03:16
  wrestling, like can't lie, I do take a wage for it.
• 1:03:18
  However, for this event, I'm not taking a wage for it.
• 1:03:21
  Like everybody's working for free.
• 1:03:23
  Everybody's putting their bodies on the line essentially because
• 1:03:25
  we know how physical wrestling can be as well, so every
• 1:03:30
  performer is working for free and all towards Movember as
• 1:03:36
  well. Brilliant.
• 1:03:36
  Fantastic. Absolutely.
• 1:03:38
  So we're. Going to have a bit of a head
• 1:03:40
  start with that official, yeah? Superb.
• 1:03:44
  SO wrestle, Wrestle Monia then. Wrestle Monia.
• 1:03:48
  You're going to be video rooms evenings Monday evening.
• 1:03:51
  Monday evening, yes, so hopefully great for hospitality
• 1:03:55
  as well because that is a Monday and as of announcement, as of
• 1:04:00
  right now, my match has not been announced, so I do not know what
• 1:04:06
  I'm going into. However, being the most handsome
• 1:04:10
  man Scottish entertainment, you'd expect the SBX will be in
• 1:04:14
  the main event. Main event, you're a headliner.
• 1:04:16
  Yeah, of course. Next week we've got the guys
• 1:04:18
  that you're fighting. Oh my fuck up.
• 1:04:22
  Yeah. We're going to get them on as
• 1:04:25
  well. You know, we'll give them a
• 1:04:26
  chance to talk. They'll sign up because this is
• 1:04:28
  the WSWF. The whiskey story is Wrestling
• 1:04:31
  Federation. Yep, fantastic.
• 1:04:33
  We've signed up to Angus and I. We're management.
• 1:04:36
  I was going to say Vince McMahon and Triple H.
• 1:04:40
  Of the wrestling world, but I. Think.
• 1:04:43
  Probably going to steer clearer. Yeah.
• 1:04:45
  Yeah, yeah. Let's let's stay clear, yeah?
• 1:04:47
  But I, the WSWF Whiskey Stories Wrestling Federation will
• 1:04:50
  happily support. You fantastic.
• 1:04:52
  SBSBX there. So yeah, so November we will get
• 1:04:56
  10th Voodoo rooms. So it's on on event, right?
• 1:04:58
  So sporadically until my match gets announced, I shall post it
• 1:05:02
  within my my Instagram story. So you can find me on Instagram
• 1:05:06
  at under score Sam Pain and Sam Pain is actually quite good.
• 1:05:10
  So it's actually Sam Pagna if asking Pagna yeah yeah but you
• 1:05:14
  know, Sam pain kind of works both ways, you know okay, it's
• 1:05:17
  that whole kind of like champagne which I used to look
• 1:05:19
  after as well. So yeah, when I.
• 1:05:21
  Drinking after you've one year, Yeah.
• 1:05:23
  However, I will to my opponents give a real dose of pain, right?
• 1:05:28
  Yeah, as well PIN is. This the fighting talk.
• 1:05:32
  Then as how? Good.
• 1:05:33
  Are you at the fighting talk? Do you Do you do a lot of that?
• 1:05:35
  Stuff. Well, you can.
• 1:05:36
  I need to know as a mental game, absolutely you need to get in
• 1:05:40
  the the mind of your opponents as well and.
• 1:05:42
  Just give us a bit like if you're fighting Angus, right?
• 1:05:45
  What was that? What we what we call an Angus?
• 1:05:48
  Well, The thing is, I just, I just, you're listening.
• 1:05:50
  I just I just. Want that?
• 1:05:51
  Time to think of this. I just, I need, I need to look
• 1:05:54
  in the Angus and I can see the fear, the fear in his.
• 1:06:00
  Eyes. Terrified because he knows that
• 1:06:02
  he's going to be standing across the ring from the most handsome
• 1:06:05
  man in Scottish entertainment. The leader, the founder, the
• 1:06:08
  driving force of the handsome man's club, of course.
• 1:06:12
  SPX. You've got a better reply there.
• 1:06:13
  Give him a bit of fight and talk back.
• 1:06:15
  Come on, I haven't got fighting. Come on, you've got sell tickets
• 1:06:19
  right here. They said I was going to WSW.
• 1:06:21
  I'll just. Does that get bleeped or is
• 1:06:26
  there something that? Might get bleeped.
• 1:06:29
  That might get bleep. If I put subtitles on this, can
• 1:06:32
  I get this like inaudible grows or something like?
• 1:06:35
  That I'll just growl. It here.
• 1:06:41
  I'll. Just say pain is temporary,
• 1:06:43
  pride is forever. The real.
• 1:06:46
  WWF Panda, right? Here first time for a couple of
• 1:06:50
  tickets that. Fantastic, fantastic.
• 1:06:53
  And like you say, if you can write us into the script at any
• 1:06:56
  point, that would be great. As well.
• 1:06:57
  What do you mean script? What do you mean script?
• 1:07:01
  I need a script. Because you see what I'm like
• 1:07:03
  off script. Well, look Sam, thank you so
• 1:07:07
  much for this. Now we are getting to the point
• 1:07:09
  of the evening where we ask our guests about their what?
• 1:07:11
  3 drams? Ah, fantastic.
• 1:07:12
  So any 3 whiskeys that have any kind of meaning or anything like
• 1:07:15
  that? So like with us as well, like
• 1:07:18
  having like listen to previous fantastic episodes, the rows of
• 1:07:23
  you about a story behind it there.
• 1:07:25
  It's not necessarily the best drams that you've got, however.
• 1:07:29
  Absolutely. It's yeah.
• 1:07:31
  If it's got a story, if it, yeah.
• 1:07:33
  So no. Ones actually, sorry, no ones
• 1:07:35
  actually come out with the we've had the old Gordon Macphail
• 1:07:39
  Generations 80 year old, but you could be the first person on the
• 1:07:42
  podcast potentially give us the Gordon Macphail Generations 85
• 1:07:47
  year old. Yeah.
• 1:07:49
  Yeah, no. So so so with mine is and once
• 1:07:53
  again, if you can use your Angus for my.
• 1:07:55
  Absolutely, yeah. Microphone holder.
• 1:07:57
  How big is this back? It's a TARDIS.
• 1:08:02
  No wonder he likes it so much. It's back so.
• 1:08:05
  I'll keep that thing there for now.
• 1:08:07
  So I've got a couple of minis with me, so I've brought them
• 1:08:11
  with me as well. And I'd be remiss without giving
• 1:08:15
  you a bonus ball. Oh wow, bonus ball.
• 1:08:19
  Fantastic, we like them. So I'll tell you something and
• 1:08:26
  like, unfortunately this past Monday, I've had to put my dog
• 1:08:30
  down off 13 years. Oh really?
• 1:08:32
  I'm sorry. And so I got Bichon Frise, may
• 1:08:38
  say loved her, but Bichon Frises are supposed to be
• 1:08:42
  hypoallergenic because I am severely allergic to dogs.
• 1:08:45
  However, you know, I like to think I've got a lot of love to
• 1:08:47
  give sort of thing. So what happened was I actually
• 1:08:51
  took a severe asthma attack and I ended up with a hole in my
• 1:08:54
  lung and was in hospital for seven days on a breathing
• 1:08:59
  machine. And this has happened when I was
• 1:09:01
  about 19 and for two years I never drank.
• 1:09:06
  And the reason for that was because when I, when I got out,
• 1:09:11
  it was at Christmas time and I wanted to go to Christmas night
• 1:09:14
  out. And my mum was like, no, no,
• 1:09:16
  Sam, you can't go out. And I'm like, I'll be fine.
• 1:09:19
  I'll drive, I'll make sure that I'm OK.
• 1:09:21
  You don't need to worry about it.
• 1:09:22
  So I drove and then from that I thought, you know, you can still
• 1:09:24
  have a good time like without drinking as well.
• 1:09:27
  So I'm not, I'm not putting money in anyone's pockets,
• 1:09:30
  unfortunately for that. But then came the time of my
• 1:09:34
  21st birthday and I thought, you know, I'm going to have a drink
• 1:09:38
  to kind of break that two year sobriety and I wanted to make it
• 1:09:42
  something memorable as well. So I thought, you know, I'm
• 1:09:44
  going to go for a whiskey. So I went into Aviemore Tesco
• 1:09:50
  and I bought it was a three pack of whiskey actually.
• 1:09:53
  And the whiskey that I broke my 2 year sobriety with was a
• 1:09:58
  Shevis Regal. OH, there.
• 1:10:00
  We go very nice Shevis 1313 year old miniature there.
• 1:10:06
  Superb. Well done.
• 1:10:07
  Fantastic. So, so I've got that there.
• 1:10:09
  So that's the thing that really got me back into drinking as
• 1:10:11
  well. So that's my actually probably
• 1:10:13
  first. And it was a 13 year old age
• 1:10:15
  statement as well. Yeah, yeah, yeah.
• 1:10:18
  We'll go for that. Go for that.
• 1:10:19
  Yeah, I'm a man of class. You see, a man of class.
• 1:10:21
  Oh well, we will try. So that was actually probably my
• 1:10:23
  first proper drink of whiskey back my 21st birthday.
• 1:10:27
  Breaking that, not sobriety as well.
• 1:10:29
  It's funny how like as Scots like we look at and probably
• 1:10:32
  other people as well around the world, whiskey is associated
• 1:10:36
  with celebration. Like or just a moment.
• 1:10:41
  Yeah, drink isn't. It.
• 1:10:42
  Yeah, absolutely. You wouldn't have gone.
• 1:10:44
  You know what? I've not drank for two years as
• 1:10:47
  a health scare. This, that, The next thing I'm
• 1:10:49
  21. Think I'll get a nice 6 pack of
• 1:10:52
  Stella. Yeah.
• 1:10:53
  It's like. I have to commemorate this.
• 1:10:56
  Oh yeah, of course. How we do that?
• 1:10:57
  But it is funny because donut bottles as well, even we'll hold
• 1:11:00
  onto 4 special occasions. In the opening we.
• 1:11:03
  Had the what was his name Les that was travelling up to the
• 1:11:11
  Arctic and, and he said that him and his partner or his wife had
• 1:11:15
  really struggled for, for, for having kids.
• 1:11:18
  And he bought a bottle of monkey shoulder and he said, I'll, I'll
• 1:11:21
  open that when, when we have a wee 1.
• 1:11:24
  And it took 10 years, I think, he said, or it was on the shelf.
• 1:11:27
  And he said eventually he said I've.
• 1:11:28
  Fantastic. Managed to open that.
• 1:11:30
  And then there's there's other people.
• 1:11:32
  Greg Urquhart told a great story about Port Charlotte.
• 1:11:35
  Drag that bottle, the last drama he had with his dad.
• 1:11:38
  And I think he keeps that bottle going.
• 1:11:40
  Yeah, like that. And I think there's something
• 1:11:43
  really, really nice about that. And it's funny how I don't think
• 1:11:47
  maybe champagne to a point where like someone might buy a nice
• 1:11:52
  bottle of champagne, but you're always going to save that for
• 1:11:54
  like a special. Yeah.
• 1:11:56
  I think, I don't think there's any other drink that you can get
• 1:12:00
  that people hold so much sentiment to other than whiskey.
• 1:12:04
  You know, absolutely when you think about champagne compared
• 1:12:08
  to whiskey, is there like if you're doing like a measure of
• 1:12:10
  whiskey, you're talking about 35 ML 25, unless it's a who's
• 1:12:14
  measure and then you're filling the glass, you know, but is it
• 1:12:16
  champagne like you're maybe doing like 175ML250ML?
• 1:12:20
  The bottles done as well. Yeah, so exactly.
• 1:12:22
  You can't keep that bottle. You can't keep a bottle of
• 1:12:25
  champagne for the next time you have a child, or for the next
• 1:12:28
  birthday or anything like for the next special occasion.
• 1:12:30
  But it is interesting talking about kind of whiskey as a drink
• 1:12:33
  to go to for like a celebrate, you know, because when I was
• 1:12:36
  just getting into whiskey right at the beginning of kind of
• 1:12:39
  enjoying whiskey after met, I wasn't I didn't actually enjoy
• 1:12:42
  whiskey at this point. I just enjoyed the thought of
• 1:12:44
  whiskey almost. I had a bottle of Highland Park
• 1:12:48
  12 in the house. I'd got given AI think for a
• 1:12:50
  birthday or something, I'd ask for it.
• 1:12:51
  I said I'd like a bottle of whiskey, like really liking
• 1:12:55
  whiskey, but I like the idea of whiskey.
• 1:12:57
  And it was after our wreath Rovers when I would come back
• 1:13:00
  and I'd be like, I'll have a wee whiskey.
• 1:13:02
  Yeah, yeah. And I'd usually go.
• 1:13:04
  Right. But.
• 1:13:05
  Actually, but you know, but I think I think I think you're
• 1:13:08
  eventually I got there. I think that's, but it's like
• 1:13:10
  that's how kind of few and far between I would have it.
• 1:13:16
  Sometimes, sometimes weeks would go past.
• 1:13:19
  I think whiskey probably has that element where and I think
• 1:13:23
  that the people, OK, we've heard stories, the people that have
• 1:13:26
  told their stories on the podcast and I've said that was
• 1:13:29
  the first drama I had and that was the moment I just went, yes,
• 1:13:33
  yeah, right. But I would say more people
• 1:13:36
  probably are. I'm similar to Angus was I
• 1:13:39
  really, really loved and liked the idea of whiskey and then
• 1:13:42
  through like sheer perseverance. Yeah, absolutely.
• 1:13:45
  Ended up going get there when you are in your 20s, early 20s,
• 1:13:48
  yeah. Is your palette really ready
• 1:13:50
  for, Nah, different for something like that.
• 1:13:52
  But yeah, you know, look, everyone's palette is different.
• 1:13:55
  And other people have said, oh, I had this one drama at the one
• 1:13:57
  time and it just clicked and went.
• 1:13:59
  I love that. No, I took a long time.
• 1:14:01
  I like, I like the concept, the notion of it.
• 1:14:03
  I like having a wee bottle. Glenn.
• 1:14:05
  FedEx 12. Yeah, in.
• 1:14:06
  My bedroom as a as an 1819 year old similar thing.
• 1:14:10
  I guess I would say that poorly drum or for this and then I'd
• 1:14:13
  sit there going I'm 19. What am I doing sitting on the
• 1:14:16
  edge of my bed port? I'm not Ross Bar.
• 1:14:18
  I. Mean he just walked into
• 1:14:20
  whiskey. That was him.
• 1:14:21
  I was an 18 year old, but OK. It is funny how we do hold that
• 1:14:25
  and it's great and I love the fact that it was a miniature
• 1:14:28
  pack. It was Aviemore Tesco.
• 1:14:29
  Yeah, lovely. And like so when I and in my 20s
• 1:14:34
  as well, like I absolutely ruined my palate.
• 1:14:36
  Not something that like like see people getting into the drinks
• 1:14:39
  on the street, like there is a lot to be said about your
• 1:14:41
  palate, but I I ruined my palate because see, when you're 20s,
• 1:14:45
  you think you're the big ticket and stuff like that.
• 1:14:46
  So you used to go in these when you're courting someone, each go
• 1:14:51
  Nando's dates and chicken Nando's, chicken Nando's.
• 1:14:54
  Anyone in America is wondering what the hell are they talking?
• 1:14:56
  About and you thought you were the big ticket when you got the
• 1:14:59
  extra hot sauce and you're sitting there and you're
• 1:15:02
  sweating, your eyeballs are sweating and you're just trying
• 1:15:05
  to play it cool, but like absolutely ruined your palate.
• 1:15:10
  Like absolutely ruined it. But I mean, that's The thing is
• 1:15:14
  like, I think as time goes on, we've talked about the palette.
• 1:15:19
  Cody Reynolds talked about the sort of process of a whiskey
• 1:15:22
  drinker that goes all the way around.
• 1:15:23
  I was speaking to somebody today.
• 1:15:25
  She's not been mentioned on the podcast, actually.
• 1:15:27
  Shona. So I I have so much well for
• 1:15:31
  Shona is actually just like more of a kind of recent friend in
• 1:15:34
  the grand scheme of things. But Shona is, well, the reason
• 1:15:38
  why I'm actually here to take a shame a lift which.
• 1:15:40
  Is you. Just comment her name once more
• 1:15:42
  and then you've hit the. The three quarters, yeah.
• 1:15:44
  So yeah, that was. Great, we wait till the very
• 1:15:47
  end. She's got to listen to whole.
• 1:15:48
  100%, but Shona Gillespie does need to wait until the very end.
• 1:15:51
  That that's your three there. Yeah, but I love it a bit so.
• 1:15:55
  We were chatting away and, you know, we were saying about how
• 1:16:00
  whiskeys that maybe like I look back and I say there's whiskeys
• 1:16:02
  that are like I've been talking about.
• 1:16:04
  I've been We're 101 episodes in and I nearly sharked the cherry
• 1:16:09
  tart. You're off the cherry ground.
• 1:16:12
  I know I am. I was.
• 1:16:14
  I was. I was cresting the cherry tart
• 1:16:16
  in the podcast. I was known.
• 1:16:17
  As a cherry. Star and because a large amount
• 1:16:20
  of the drums that I would immediately go for were.
• 1:16:22
  Heavily cherry, yeah. You really love that kind of
• 1:16:24
  cherry bone thing going again when you're getting into a vast.
• 1:16:28
  I'm really over the last three months, two to three months
• 1:16:33
  stuffing Sherry and I'm so glad that yeah, I'm worried in case
• 1:16:36
  you pull out like, oh, this is our final bottle I brought is.
• 1:16:38
  That I've got two more to go I've got.
• 1:16:40
  Two fully matured and PX we see on the other side of it though,
• 1:16:44
  and again, it's a question that needs to be asked on the wider
• 1:16:50
  scale things is in the last two or three months she's been
• 1:16:54
  really tricky. Sherry be really tricky for me.
• 1:16:57
  I'm just really I don't know what it is.
• 1:16:59
  I just find it very and it's maybe not working.
• 1:17:01
  Have you tried to go in one day 15?
• 1:17:03
  Yes, I, I love the Glen Murray 15, but like I say, at this
• 1:17:06
  moment in time, I just seem to be not having it.
• 1:17:08
  I have had three or four very nice drams that are Sherry
• 1:17:12
  drams. I, I would say very, very nice
• 1:17:14
  and nice, easy drinking and everything like that.
• 1:17:16
  And again, I just wonder like, and we talked about it on the
• 1:17:19
  Indie Bottle Spotlight. Yep, we are approaching that
• 1:17:21
  time of year. It's Sherry, it's Christmas,
• 1:17:24
  it's darker. So what I'm seeing maybe in the
• 1:17:26
  last two or three months, we're seeing a lot of people pushing
• 1:17:29
  heavily Sherry Twisky because it's a big seller at this time
• 1:17:32
  of year. But at the moment I just, I
• 1:17:34
  don't know what it is that I, I'm struggling with that.
• 1:17:36
  But then I'm also wondering, is that just part of the pallet
• 1:17:38
  development process? Sherry whiskey at the time?
• 1:17:41
  It's a journey. Yeah, exactly.
• 1:17:42
  I mean, I was like, that was it? I could.
• 1:17:44
  I love that. But see, this here, this here.
• 1:17:46
  Your your Belvoirs cast. Yeah.
• 1:17:48
  Forbidden fruit, Bourbonny stuff.
• 1:17:51
  Yeah. Absolutely love it.
• 1:17:52
  Really, really, really nice. Yeah.
• 1:17:54
  So, yeah, yeah. So so DRAM DRAM number two of
• 1:17:56
  the the what? 3 drams is actually no, this is
• 1:18:01
  the first DRAM that I bought my granddad after he helped me get
• 1:18:07
  my Duns job as well. So it's my first kind of proper
• 1:18:09
  job within like selling whiskey and ask him like, what's your
• 1:18:15
  favorite? What do you like?
• 1:18:16
  And he's he likes something Petey and so, and as I said
• 1:18:18
  previously in episodes, like I am not the biggest lover of
• 1:18:21
  Pete. Don't I hate it because
• 1:18:23
  obviously I like the pitted Maple cast.
• 1:18:25
  But so the first bottle that I bought after I got my wage at a
• 1:18:30
  Dunford drinks was the what's 1 right here?
• 1:18:33
  Awkward. There were Froig 10 so my
• 1:18:38
  granddad is a big boy he likes. His life, Yeah, Good.
• 1:18:42
  Good, excellent loves that as well.
• 1:18:44
  So it just something that that means something to me as well,
• 1:18:47
  because I said previously it used to be bells grouse sort of
• 1:18:50
  thing, but because he got me the job I thought, you know, I need
• 1:18:53
  to do right by him sort of thing.
• 1:18:54
  I need to get him get him something good.
• 1:18:56
  So went went for the the lithroy 10 as well.
• 1:18:58
  I have enjoyed that jam or two together as well since that and
• 1:19:02
  like so. So my granddad, I said, used to
• 1:19:05
  import and export wine and it's got a nice house.
• 1:19:09
  Yeah. One of his neighbors was Robbie
• 1:19:12
  Coltrane. Oh, right.
• 1:19:14
  Yeah. Hagrid, Yeah, Hagrid.
• 1:19:16
  So season Colerne, which is right down the road from the
• 1:19:20
  salary that you've. Recently been to Ah Glen going.
• 1:19:24
  Right. OK, Yeah.
• 1:19:27
  Very good. Yeah.
• 1:19:28
  So my granddad's got a nice leather room and I've kind of
• 1:19:32
  enjoyed the weed ram with it. Exactly.
• 1:19:34
  Lovely. Can I just say as well for this
• 1:19:36
  is one for the visual viewers. You pull this out and I really
• 1:19:41
  love miniatures that come with the case.
• 1:19:43
  Yeah, the the the tube, the tube.
• 1:19:47
  I think that's so cool. I I've got there's a tomato.
• 1:19:51
  I know tomato and do it, not tomato.
• 1:19:54
  Tom and Tao do miniatures as well in the tube.
• 1:19:58
  I don't want to ask. I've got back.
• 1:20:00
  Who's it? Who's it, really?
• 1:20:01
  I've just been doing a big advert pro thing with them.
• 1:20:04
  Home to full. Yeah, that's it really going out
• 1:20:08
  all out on it. And there's the cat.
• 1:20:10
  It's and have they just announced now wait a minute, I
• 1:20:15
  might be getting this wrong, so I don't want to say this.
• 1:20:18
  Have they not just announced their first female master
• 1:20:20
  blender or first female distillery manager sense like
• 1:20:25
  that because Lacroix were famous?
• 1:20:27
  Were the flag not famous for having females running the
• 1:20:30
  distill at this? Is Ross or whoever someone?
• 1:20:33
  This is something I can't help you.
• 1:20:34
  Someone absolutely screaming. I know exactly what you're
• 1:20:37
  thinking about, but I don't think it's a freak I.
• 1:20:39
  Don't know. I'm sure I've seen right.
• 1:20:42
  We'll move on. I'm going to have to double
• 1:20:45
  check. I don't get very much signal
• 1:20:46
  down here that's going to. So move on to the third dramas.
• 1:20:50
  And I said the whole kind of thing that I do like about
• 1:20:53
  whiskey and you know, wrestling is like there's stories, there's
• 1:20:55
  history sort of thing. So and I said I'm a member of
• 1:20:59
  something called the 49 Wings Pillars Club, which my
• 1:21:01
  granddad's been a part of since like past 40 years sort of
• 1:21:05
  thing. So before my time and back in
• 1:21:07
  1992, which is also before my time, he spoke to his
• 1:21:13
  brother-in-law who was in the the kind of army regiment sort
• 1:21:17
  of thing. And for the 49 Wayne Spirits
• 1:21:20
  Cup, they also for the venue. So they went to an officer's
• 1:21:24
  mess. OK.
• 1:21:26
  Ah, yes. And mess is probably the right
• 1:21:29
  word for it because it did get very, very messy as well.
• 1:21:33
  So my grandfather's run, I said like you sort the alcohol, we'll
• 1:21:38
  sort the venue and then it's fine.
• 1:21:41
  So the sorted venue is sorted as well and as a gift to my
• 1:21:45
  grandfather he got 3 bottles of Balveni.
• 1:21:50
  Nice. But one night you get a wee bit
• 1:21:54
  my dry throat and you fancy a wee jam.
• 1:21:57
  However, I think my granddad took this to the extreme and
• 1:22:01
  within one night got through a failed bottle.
• 1:22:04
  So he's got this kind of pristine on his mantelpiece and
• 1:22:07
  it's been there since 1982, since before I was born.
• 1:22:10
  So my image of my granddad as these 3 bottles above any
• 1:22:14
  sitting right there as well, but one looks slightly different.
• 1:22:19
  So I think you've got a 12A14 and a 16 year old.
• 1:22:22
  But one night he had, I said dry throat and he got through the 14
• 1:22:28
  year old. Really.
• 1:22:29
  Yeah, it did. So my my third drum here is the
• 1:22:34
  Balveni 14. Caravan gas, a strong favorite,
• 1:22:39
  this is not. The first time that's been a
• 1:22:41
  lot. 3 drums. I just want to thank my friend
• 1:22:44
  Ruth Mason Women Grant and sons, yeah as well.
• 1:22:49
  So yeah, fantastic. So yeah.
• 1:22:52
  So, so looking at this is is that kind of nostalgia aspect
• 1:22:57
  for me. Is there, you know, it's like,
• 1:22:58
  it's, it's me, three years old, like sitting in my Thomas the
• 1:23:02
  Tank Engine jumper and I'm like. Up on your.
• 1:23:05
  Yeah, right there and. Probably wondering as well.
• 1:23:08
  Like why is that? Why?
• 1:23:10
  Why is that bottle? Yeah, exactly.
• 1:23:14
  And there's a story, so yeah, like, because.
• 1:23:16
  So, yeah, fantastic. You know, I think, yeah, some
• 1:23:19
  really, really, really good stories there, Sam.
• 1:23:21
  Yeah. Once more for the plug on the on
• 1:23:24
  the wrestling. So how?
• 1:23:25
  Wrest ammonia. Wrest ammonia.
• 1:23:27
  How? How much are tickets?
• 1:23:29
  So I think tickets are £12, so I think so, but.
• 1:23:33
  Entertainment. Entertainment and yeah, and.
• 1:23:36
  And it's a charitable cause. Exactly.
• 1:23:38
  I've given a good cause. The WSWF will be there.
• 1:23:42
  Good. Fantastic.
• 1:23:43
  The. Whiskey Stories Wrestling
• 1:23:44
  Federation has been tonight ladies and gentlemen, you have
• 1:23:47
  witnessed wrestling history because tonight Angus, a Whiskey
• 1:23:52
  Fan, SPX and Groovy Graham. Groovy Graham have got
• 1:23:59
  themselves together and created the WSWF Whiskey Stories Whiskey
• 1:24:05
  Federation, which is going to take on the world and then the
• 1:24:08
  universe and then the stratosphere.
• 1:24:11
  Watch. Wrestling fans, we're on our
• 1:24:13
  way. How does that sound?
• 1:24:14
  Love that, love that. So if you want to find us, then
• 1:24:18
  look for on Instagram gets Mac and a primary social media hope
• 1:24:22
  for Zach Swift. He's the one that's kind of
• 1:24:24
  putting it all together. Fantastic.
• 1:24:26
  My rest when Instagram handle is Sam Barber X for Sam Barber
• 1:24:31
  experience and then for the the whiskey side of things and the
• 1:24:35
  LMB side of things. You can find me on Under Score
• 1:24:37
  Sam Payne. Sam Payne brilliant Sam No,
• 1:24:39
  thank you so much and thank you to everybody for over the we we
• 1:24:42
  talked about it last week on episode 100.
• 1:24:45
  But thank you to everyone who just keeps listening, keeps
• 1:24:47
  following. You know, we've had people
• 1:24:48
  coming over from Tampa to have a drink with us.
• 1:24:52
  You know, we've had like you, you know, Scott Miller, we
• 1:24:55
  talked about this last week, Scott Miller of our future
• 1:24:57
  episode, 600 miles to go and get his Arden American release.
• 1:25:02
  There's just so many people out there and then people close to
• 1:25:04
  home, you know that the Morgans launch and Sandra coming up for
• 1:25:09
  the Indie Bottler Spotlight. And people we've just bumped
• 1:25:12
  into that have listened to the pod when we've been at whiskey
• 1:25:14
  festivals as. Well, and you know, keep passing
• 1:25:16
  the pod, keep talking about the pod and keep it going.
• 1:25:19
  Like we've got so many great stories we've already had and
• 1:25:21
  there's plenty more out there. It's been fantastic here in Sam
• 1:25:24
  stories. Thank you so much for thanks,
• 1:25:25
  Sam. It's been brilliant this year.
• 1:25:27
  And you know what, I hope next time we have you on this
• 1:25:29
  podcast, you've got a nice big wrestling belt on yes.
• 1:25:33
  But anyway, guys, you be listening to this podcast.
• 1:25:35
  Thank you very much. All the very best.