Latest / Aussie Bourbon Lovers / Bourbon, Bubbles & Glass Wars – Dumangin Batch 010 with Denver Cramer

Transcript

Bourbon, Bubbles & Glass Wars – Dumangin Batch 010 with Denver Cramer · Aussie Bourbon Lovers

• 0:00
  Incredible flavours, even better stories.
• 0:05
  One Pour, 10 Minuts.
• 0:07
  Aussie bourbon lovers, sharing bourbon with Australia.
• 0:14
  Great pop. That was a good pop.
• 0:17
  Do you want to do the-I'll do the honours.
• 0:20
  We're excited actually because we got- Dave will introduce our special guest.
• 0:21
  Yeah.
• 0:23
  Denver came from Denver & Liley, the Glassware brand.
• 0:27
  We're so pumped to have you back on the show, mate, because
• 0:31
  we're fans, if you were.
• 0:32
  We're fans of the idea of it really enjoying a bourbon the way that it's best.
• 0:38
  Yeah.
• 0:39
  And your story is so cool and all that stuff.
• 0:40
  But we're doing a fun experiment, right? Yeah.
• 0:42
  Which will be a little bit harder for people who are just listening
• 0:44
  to understand what's going on.
• 0:45
  But we've got two glasses side by side.
• 0:47
  Do you want to talk us through what's going on?
• 0:49
  Yeah.
• 0:49
  We're going to do a little comparison between the whiskey glass and the bourbon
• 0:53
  glass and why they are different shapes for one
• 0:58
  and follow different What are we drinking?
• 1:02
  What are we pouring for us?
• 1:03
  What are we drinking is a high rye bourbon, so 28.
• 1:07
  5%, and it's aged or bottled in France and then aged in
• 1:16
  ratafia, fortified champagne, essentially casks.
• 1:22
  Oh, wow. Which is like a crazy…
• 1:25
  I think 2021, this was our whiskey of the year, and this is all that's left.
• 1:31
  Yeah, we've gone through that. We should have gone more gently.
• 1:34
  No, it's meant to be enjoyed.
• 1:35
  I do want to have that traditional photos, Dave, of where the bowl is almost empty.
• 1:37
  I forgot that I even had it.
• 1:39
  I was going through some stuff at my folks place, and then I saw
• 1:42
  that there yesterday.
• 1:43
  I was like, Oh, fantastic.
• 1:46
  It's a bourbon, high rye, 28.
• 1:47
  5%, and then finished in a champagne cask.
• 1:51
  Yeah, fortified champagne cask, which is Rata fear or
• 1:54
  something I think it's called. Cool.
• 1:56
  That's fun.
• 1:56
  Yeah, and so that brand is actually a champagne company.
• 2:00
  Wow. Shampagne meets bourbon.
• 2:02
  Yeah, champagne meets bourbon. It's getting better and better, right?
• 2:04
  Because every time I learn something new about bourbon, I go, Oh, this is so cool.
• 2:08
  Because never had something finished with a champagne.
• 2:10
  I think this is fantastic.
• 2:12
  I'm even surprised that there's any available in the whole world to buy now?
• 2:18
  If anyone's tried, I don't know, you might not like it, but I think
• 2:22
  this is phenomenal.
• 2:23
  We're going to find out whether we like it, but we're also going to find out which
• 2:26
  glass we like it in because tell us about the difference between these two glasses.
• 2:30
  Sure thing.
• 2:30
  Obviously, you've got a different shape that's going on here.
• 2:33
  You both got convex sides on here.
• 2:35
  What that does is blow off volatiles, as I mentioned in the previous episode.
• 2:40
  But it obviously does that at a different volume and a different It's not a focus.
• 2:46
  This one should be a more rounder profile, and this one is a
• 2:51
  much more detailed profile.
• 2:52
  I would say this is a bit more like a scalpel.
• 2:56
  You should be able to nearly tell the months of age or finishing,
• 3:01
  whereas this is more of a mallet.
• 3:04
  But it's just a wall of sound, a little bit more wall of sound, but still has
• 3:10
  detail and clarity, but it's focused on different things.
• 3:14
  I think the best thing to do is probably experience it first, and
• 3:18
  then we talk about it.
• 3:19
  All right, so I'm going to go the mallet first.
• 3:21
  So the bourbon. This is the right way to do it.
• 3:23
  The bourbon glass. Sure.
• 3:25
  The bourbon glass. Oh, my goodness.
• 3:26
  Okay.
• 3:29
  That's yummy. It's lots of fruit.
• 3:30
  I was going to say it's got a very fruity nose to it.
• 3:32
  Yeah, almost like a nose.
• 3:38
  Oh, that's beautiful.
• 3:39
  Oh, it's very smooth.
• 3:42
  Yeah, it's really complex. Yeah.
• 3:44
  But got like a light.
• 3:46
  It doesn't have that really hit you in the face sometimes with bourbon.
• 3:51
  That's beautiful. Yeah, it's phenomenal.
• 3:54
  Like, amazing that they did that.
• 3:55
  We're just going to sit here and drink it for a while.
• 3:58
  That's so good.
• 3:59
  In It's a sipping one. It's not to get drunk.
• 4:01
  It's really to think about it.
• 4:03
  There's a detailed sharpness, too. I quite like the…
• 4:05
  There's an intricacy or something in the way that it sits on the palate.
• 4:08
  With this one, you can change the smell. This is the whiskey glass.
• 4:11
  This is the whiskey glass. Moving on to the whiskey glass.
• 4:13
  Both of them will have this feature, which is you smell at the top and you smell
• 4:17
  behind the alcohol, and then you come down to the bottom and then
• 4:20
  you get with the alcohol.
• 4:21
  Wait, can you show us what you mean?
• 4:22
  If you smell here and then you smell down here, you'll get
• 4:28
  a little bit more body at the bottom.
• 4:31
  Sorry, that's not probably great.
• 4:34
  Very aggressive sniffing there. Was I going too hard?
• 4:39
  I'm sorry, everyone.
• 4:41
  Okay.
• 4:42
  The thing that strikes me is that when you say scalpel, it feels like more…
• 4:50
  I don't even know what the right way to describe it.
• 4:52
  It feels like there's more florally notes or it's a bit
• 4:55
  more detailed in a higher end. I don't know.
• 4:58
  It's a bit more of a thought. Yeah, correct.
• 5:00
  It really highlights those real fine details.
• 5:02
  It's like a really high fidelity speaker. Yeah.
• 5:05
  You get to hear- This one is the caramely-flavour.
• 5:08
  It should be slightly sweeter as well in this.
• 5:11
  I reckon that's right. This has got a dryness to it.
• 5:13
  It's ridiculous that a glass can affect that.
• 5:14
  It's bizarre that it's exactly the same thing, but smells and tastes.
• 5:19
  Are you focusing on different parts of the profile?
• 5:21
  If you imagine you got the whole pizza and this one will do
• 5:24
  three quarters of the pizza.
• 5:25
  But it makes you go like when someone says, I don't like bourbon.
• 5:28
  It's like, we'll try it in this glass and try it in that glass.
• 5:31
  There's always a gateway bourbon.
• 5:35
  It's interesting as well.
• 5:36
  I reckon in this class I'm getting way more of that champagne-iness.
• 5:39
  Which glass? A whiskey glass?
• 5:41
  A whiskey glass, sorry. I keep saying this glass.
• 5:43
  Like everyone can see me.
• 5:45
  The podcast, that's not that good.
• 5:46
  Yeah, is it like a lovely…
• 5:49
  Yeah, you're always getting bubbles.
• 5:51
  You want the bubbles. You're like, Oh.
• 5:53
  That's really nice.
• 5:55
  That's ridiculous.
• 5:57
  Do you have a favourite, Dave?
• 6:01
  Well, it's a wild. Hard question.
• 6:03
  Do you have a favourite?
• 6:04
  Between these two, it depends on the day.
• 6:08
  Which one would you recommend if someone was about to open a bottle of that?
• 6:12
  Which glass would you recommend?
• 6:13
  It would depend on their experience.
• 6:14
  It's brilliant, I would say for me.
• 6:16
  If somebody new to the whole scene, I'd probably just push them
• 6:20
  towards the bourbon glass.
• 6:21
  But with this particular expression, I would
• 6:26
  personally go towards the whiskey glass.
• 6:29
  I was going to say I prefer the whiskey in this one.
• 6:31
  It's lighter. It's interesting, isn't it?
• 6:33
  It's almost like that's like the bourbon glass is like- That might
• 6:34
  be my love of champagne.
• 6:37
  But it's like you're drinking your bourbon and then you put in the whiskey glass and
• 6:41
  it's like you're drinking your champagne.
• 6:42
  It's got something going on.
• 6:43
  Yeah, it's like You get to think about it a little bit more.
• 6:46
  You get to see a bit more detail.
• 6:48
  But then that said, if I don't really want to think about it that much
• 6:52
  and just want to have a really nice experience, I would just go this.
• 6:55
  Sometimes you just sometimes need to listen to Beaver.
• 7:00
  Exactly. Let's keep it simple.
• 7:01
  Keep it simple, yeah. It's amazing.
• 7:05
  How is it that you get to the point from…
• 7:07
  Because the whiskey glass was first, right?
• 7:08
  You started with the whiskey glass in your journey, and then you do a few things, and
• 7:12
  then you come to the, Let's make a bourbon glass.
• 7:13
  How do you get from the whiskey glass that's successful,
• 7:17
  people loving it, to, Let's develop something really specific,
• 7:21
  and then how do you get the insight from the approach?
• 7:23
  Because I know you spoke to some pretty impressive people to
• 7:25
  develop this glass out.
• 7:27
  I think they were just interested in how we'd done stuff previously.
• 7:33
  So these brands, like some reasonable size brands, I guess,
• 7:37
  Mictas and Russell's, the Russell family, so Wild Turkey.
• 7:43
  What is it called? Greenbriar.
• 7:44
  It's Nelson's Green Bright, so Andy Nelson and his brother.
• 7:49
  Can't remember who else we saw on that trip.
• 7:52
  But anyway, they provided amazing feedback, and I think
• 7:55
  they liked being a bit more involved in the journey of a product
• 8:00
  like this, as opposed to just being, this is the right price for this thing.
• 8:07
  We didn't have any restrictions on budget.
• 8:11
  We just wanted the best research and development and information,
• 8:15
  and they were keen on that.
• 8:17
  It was pure passion.
• 8:18
  Yeah, that's one of the things I love about the whole bourbon industry.
• 8:21
  It's like you speak to the people who make the barrels and there's stories behind it
• 8:26
  and the people who are actually making the bourbon, their passion
• 8:29
  and It's a love for it.
• 8:32
  It only seems natural that that should then go into the
• 8:36
  glass that they're drinking it from because the whole process is,
• 8:40
  this is from my point of view, but just is so many wonderful stories
• 8:44
  and so much passion.
• 8:45
  Then you go to drink it and it's like, well, we just pour it into a glass.
• 8:49
  Whereas this, I don't know, it puts story in the glass.
• 8:52
  Yeah, totally.
• 8:52
  You've got this F1 track and you've gone on board a crawl of sports.
• 8:56
  It'll be all right.
• 9:00
  Then so what happens?
• 9:02
  Do you give the guys a couple of glasses and say which one is closest
• 9:07
  to what you're trying to do? Or is it-Was there trial and errors?
• 9:09
  Yeah, definitely. A hundred %.
• 9:11
  We would just…
• 9:12
  It'll be just a conversation, just using whatever glassware they have.
• 9:16
  But just they would talk about it and we would note or we would note after
• 9:21
  and then send over prototypes, potentially, or we would go over
• 9:25
  with prototypes, or we would…
• 9:29
  Yeah, there's a A bunch of different things that we've done.
• 9:32
  Then there were tests.
• 9:33
  We do, I can't remember, thermo-sating PLA, which is a 3D printing plastic.
• 9:40
  Then we just test out of that.
• 9:43
  We should be able to dominate everything else in the market in the plastic.
• 9:46
  Then we go to lead-free crystal, hand-blown, and it's just untouchable.
• 9:51
  Because that's the other thing I said.
• 9:52
  These glasses are all hand-blown.
• 9:53
  They're all handmade.
• 9:54
  It was this spec.
• 9:56
  It was this spec for our family and friends.
• 9:58
  It wasn't meant to be for That's why- So there's every
• 10:03
  single glass still hand-blown? Yeah.
• 10:05
  That's amazing.
• 10:06
  I didn't think this was ever going to make money.
• 10:08
  I didn't think this was a business.
• 10:10
  I had a great job at the time, and so did Laila, and this was a Christmas
• 10:15
  present, and that was meant to be it. A hundred glasses done.
• 10:18
  No parking at Chatson.
• 10:19
  A Christmas present that became…
• 10:24
  How many do you have in your range?
• 10:26
  Bourbon, whiskey, and then you've done the wine one?
• 10:28
  Yeah, bourbon, whiskey, gin, agave, beer, wine, and the Traveller.
• 10:38
  Yeah. Amazing.
• 10:39
  Yeah. That's so cool.
• 10:41
  I remember when we first unboxed them, Dave was very nervous because at the
• 10:45
  beginning and end of each of our episodes, we do quite the ting when we cheers.
• 10:48
  He's just like, Are they going to be okay to do a really good ting?
• 10:53
  There should be a strong ting.
• 10:55
  There's a great ting.
• 10:57
  Mate, there's a great- I wasn't really surprised.
• 10:59
  For joining us. This is great.
• 11:00
  A fun experiment.
• 11:01
  If people want to get their hands on the glasses, they just jump
• 11:03
  on the website, right? Yeah, jump on the website, denveralali.
• 11:06
  Com. Easy.
• 11:06
  You can go through there or we have 240 something, 44 retailers worldwide now.
• 11:13
  Amazing.
• 11:14
  So you can rock into someplace.
• 11:16
  Wait, I was wrapping up, but I've got one more thing I want to…
• 11:18
  Because you've told me that the brief for those guys in Kentucky and Tennessee who
• 11:22
  you went to and said, Hey, can you help us with a glass?
• 11:24
  Is that you wanted to try to get…
• 11:25
  You wanted to help them or you wanted to create a glass that would taste the most
• 11:29
  like what they were trying to achieve.
• 11:31
  That's one of my favourite things about this is that when…
• 11:34
  Sometimes you drink a vermin, you're like, This is delicious, but I wonder how…
• 11:37
  The person who made it. Dan McKee.
• 11:39
  Yeah, would want to taste it, definitely.
• 11:42
  They can control everything.
• 11:44
  They put in so much effort and so much investment into controlling
• 11:49
  everything that goes into that bottle.
• 11:50
  But that final last step, when someone just consumes their liquid, they
• 11:54
  don't consume it out of the bottle.
• 11:56
  How come they didn't have better control of that?
• 11:59
  I think they understood that gap. Yeah.
• 12:03
  Seeing them side by side makes you…
• 12:05
  It still blows my mind that it tastes so different.
• 12:08
  The drinking experience is amazing in both, and they're both different.
• 12:11
  They feel like this is a really fun It's almost…
• 12:16
  I don't want to undersell it, but it almost makes the bourbon more
• 12:20
  sessionable or something. It feels like it's more of a friendly hug.
• 12:23
  The whiskey glass… Sorry, that's the bourbon glass.
• 12:25
  The whiskey glass feels like it's more of a delicate…
• 12:28
  It's a scalpel. We're back here.
• 12:31
  So good. Hey, thanks for coming on, Demet.
• 12:33
  Cheers. Cheers.
• 12:35
  Cheers.