Latest / Whisky Stories Podcast / Inside Bonnington Distillery: Nicole Leslie on Crabbie’s Whisky, Hidden Edinburgh Gems & Unusual Cask Maturation

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Inside Bonnington Distillery: Nicole Leslie on Crabbie’s Whisky, Hidden Edinburgh Gems & Unusual Cask Maturation · Whisky Stories Podcast

• 0:00
  They. Just drank Belle Haven Black and
• 0:02
  sing Elvis. And that was from 5:00 when the
• 0:06
  doors opened, right? So he'd be often I'd be the only
• 0:09
  person in the pub with him and he'd be singing Elvis.
• 0:13
  Yeah. Finish.
• 0:14
  The. Night it.
• 0:16
  Was always You are always on my mind and I'm always.
• 0:26
  I'm the only one in the pub world, you know I.
• 0:31
  Think there's more stirrup in that relationship than you?
• 0:33
  Left exactly that's it all right I guess you know what to do
• 0:36
  let's record this welcome to the whiskey stories podcast if you
• 0:44
  see a bright yellow label on a bottle of of something that
• 0:49
  you're going to drink what's the flavour that you instantly.
• 0:51
  Do say bananas. Or said custard suggest it.
• 0:55
  OK, my argument was obviously you're going to be able to.
• 0:59
  Call it Scotch, Yeah. You could and I'll come on this
• 1:02
  later. So exactly like yeah, I still
• 1:07
  think there'll be a demand, but especially if it's on a small
• 1:10
  batch, it should change. I was.
• 1:11
  Like I mean I. For one would like to taste
• 1:13
  this. Welcome on the Lesky Stories
• 1:15
  podcast for myself, Graham Koga. We are back in the Athletic.
• 1:18
  I was back in the Diggers, back in the big room.
• 1:19
  Ross, how are you it? Feels brilliant back in my
• 1:22
  favorite pub on Earth. It's been too long, I may be
• 1:25
  taking a bit too far. 4 drams in front of me I've got I've got my
• 1:28
  ginger ale that I always have done well there but I'm just so
• 1:31
  glad to be back. Hi, Angus.
• 1:33
  Yeah, I'm, I'm buzzing to be back.
• 1:34
  I mean, yeah, we were here a couple of days ago under
• 1:36
  different circumstances, yes, but great to be here.
• 1:39
  Well, we absolutely great to have a few drams in front of us.
• 1:41
  Great to have a lovely guest. Absolutely.
• 1:44
  We we certainly do. We are joined by Nicole Leslie.
• 1:46
  Nicole, welcome along to the Whisky Stories podcast.
• 1:49
  How are you? Yeah, great.
• 1:50
  It's fantastic to be a peer pressured fans.
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  Just how? Much pressure was applied on
• 1:56
  YouTube. Wait, I just want to clarify a
• 1:57
  bit of we had nothing to do with that pressure, by the way, not.
• 2:00
  Being held against my will, yeah.
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  No, no. It was lovely to get a shout
• 2:04
  out. The Bournemouth woven and you
• 2:07
  were having the Bonington as well, so yeah.
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  That's right, yeah. Thank you for having me.
• 2:11
  So, alright, so welcome along. So tell us you're the field
• 2:14
  sales manager Scotland and N UK for Halewood Artisanal Spirits.
• 2:20
  What's that been just? Answer a very good question.
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  No. So I look after N the UK
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  ultimately for all Halewood's products, which on the whisky
• 2:29
  side is everything that's coming out of Bonnington Distillery in
• 2:32
  Edinburgh. We've got Upper Falls Whiskey
• 2:35
  Distillery which is in the very north of Wales as well.
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  I didn't know that was part of the same group.
• 2:39
  Next broadcast. That's next one.
• 2:41
  You've already you've been pressured into one, and you've
• 2:43
  already booked yourself for a. Well, facility and a Scottish
• 2:47
  facility that's yeah. Which is really, really fun
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  still. They're both super, super new
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  and then we've got a bit of a more mainstream portfolio as
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  well. But whiskey is the the passion.
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  So that's kind of covering everything from the wholesale
• 3:00
  side indirects of the all in the on trade hospitality.
• 3:04
  I've got a wee team of guys as well, which is fantastic.
• 3:07
  So it's so good. You kind of cover as, as sale
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  sales manager, brand ambassador, your Jack of all trades, 'cause
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  we see all the festivals and stuff as well behind the stand.
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  Yeah, I feel like they're like the best bits of the job as
• 3:18
  well, isn't it? So I think to ever let them go
• 3:20
  like this won't be happening. So you can get some people that
• 3:23
  get agency staff and an absolutely not like, yeah,
• 3:25
  they're the, they're the best ones.
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  And people must be really excited.
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  We've not. We obviously we've had some of
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  the Edinburgh distilleries on, have been at, yeah, we've had
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  one Hollywood on and Angus has mentioned the Bonington haven't
• 3:37
  ordered that a couple of. Times before, yeah.
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  But we haven't actually kind of delved into it.
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  There's a massive history behind the Bonington Distillery as
• 3:44
  well, which Angus, ahead of research, has been researching.
• 3:48
  But tell us a wee bit about. Yeah, yeah.
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  Tell us, tell us about, for people that have never heard of
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  the Bonington Distillery, Bonington single malt.
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  Tell us a wee bit about it. Perfect chair I was, you can
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  correct me if I'm wrong at all. I think this is the thing as
• 4:01
  well because there is actually such a history.
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  All the locals as well, especially down in Leith, the
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  amount of times I've been schooled by locals because just
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  you know, their parents, grandparents know everything as
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  well. So which is fantastic to have
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  that kind of customer base. But ultimately so Bonington
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  Distillery. So we were actually the first to
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  release the single mole almost 100 years.
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  Not that was a race against all the other first.
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  Company First company in Scotland to release the single
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  mole. In Edinburgh.
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  Them all in almost 100 years. Sorry.
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  I mean sing them all. I was sorry.
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  I thought you're making some claim the kind of company in
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  1800 of the single mall we're going way back, you know so out
• 4:41
  of the new distilleries I portively.
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  Yeah, sorry. You were the first actually all
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  kind. Of got the green light to start
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  to sing around about the same time.
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  Especially Bollywood as well. Yeah.
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  So what's the Bonington Distillery?
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  Actually, as you may or may not know, if you're going to build
• 4:56
  anything in Edinburgh, archaeologists pretty much need
• 4:58
  to go in, make sure there's nothing fun kicking about before
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  you build on top of it. And it was, I think it was like
• 5:04
  the last week or something before they were finishing up.
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  Archaeologists did find something fun they found like we
• 5:08
  must get bottles and where we were going to be it.
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  Wasn't like the original tram lines that they decided to cover
• 5:15
  up and then spend 7 years trying to uncover and rebuild.
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  You're not. To blame for that, don't even
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  try. No, no.
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  So it was this siege of Edinburgh Castle and there was
• 5:25
  like Bonington house remains were actually found.
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  So it kind of held our US building up distillery for about
• 5:30
  a year really. But we did have the green light
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  to kind of distill. So we came up with a pilot
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  distillery which is in Grants and on Seal Car St., which is
• 5:38
  actually currently at our bottling plant now, but wanted
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  to obviously have the team and everything in place want to
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  start distilling. Did so was only ever produced
• 5:46
  but 39 casks. So I think actually technically
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  it counts as one of the rarest. Yeah, so.
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  There's only 30. 9. Casks.
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  So there's only 39 casks. That I've ever done.
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  And what was the distillery? Called so it was chain Pier.
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  So it's under the what we released was under the Bonington
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  brand because we still wanted obviously to tie in with all the
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  releases that would be coming from the Bonington distillery,
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  right. But you'll see on our releases
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  had chain pier, chain pier. So we've only released and
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  we've. Done one release that came from
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  that pilot distillery and obviously we released it to 1st
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  to get that first. Yeah, single malt to be released
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  in Edinburgh almost 100 years. So that was the start of 2022,
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  right? It was that single cask cast
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  strength, everything. It was American virgin oak.
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  It was bloody fantastic. Really, it was.
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  Honest, like because I think do you know, you're always really
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  nervous as well, because obviously some people obviously
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  do hold onto the liquid, want to age it a bit more.
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  And I do think we were naturally a bit nervous.
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  Because you hear about new distilleries and sometimes I say
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  we're not going to release anything for years and years and
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  years and years and years. The first thing you try will be
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  a 15 year old or something. Whereas some people it's most
• 6:57
  people go, most people, it's been three years, we three
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  years. Get some money back and we just
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  gone in. But actually, I think it was
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  absolutely the right time. You know, if it hadn't tasted
• 7:07
  ready, I do think we would have held on.
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  But it was absolutely fantastic. So that was our first ever
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  release under the Bonington Brands name.
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  We then did our inaugural release from the Bonington
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  Distillery early last year. So it was a single cask as well.
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  Single Cassia and that was import, which was fantastic, 500
• 7:28
  bottles. Yeah, it was definitely here in
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  Diggers. I remember it.
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  Yeah, yeah. Yeah, honestly, absolutely flew
• 7:33
  out. It did fantastic.
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  How, how did how did people feel?
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  So your first release being a single cask, I guess everybody
• 7:37
  was quite excited 'cause you're it's so limited in bottlings.
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  But it does also make it a bit more challenging, maybe for new
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  whiskey drinkers 'cause it's cash strength because it's a bit
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  unknown. I think as well we were probably
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  potentially even testing the watch as well to see just like
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  the local support as well, kind of easing our way into it as
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  well doing small batch releases. And I'll be honest, we're quite
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  a small team as well. So in terms of actually we
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  didn't really mark it much as well.
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  And I do think it was, you know, the proper whiskey fanatics that
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  knew it was coming, yeah, and obviously got their hands on it
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  and. Did you get yourself into
• 8:12
  somebody like a Royal Mile Whiskeys for that release and
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  then sell into bars or? Yes, I'm saying, and I have to
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  say as well, Royal Mile have been like sensational since we
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  like their support so. That I mean, how far you know
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  with them being in Edinburgh, traditionally Edinburgh based,
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  you know, institution and whiskey now as a as a as a
• 8:30
  retailer and as a shop, having them as a supporter probably
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  makes a huge well, it makes a lot of sense, but also having
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  as. Well, like obviously like
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  nobody's going to know their doorstep better than the team
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  there. Yeah, obviously the team in the
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  shop, the on trade sales team as well.
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  Like they've just been completely invaluable to us.
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  I'll never say it to any of their faces.
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  I think leaning on them for that knowledge.
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  Obviously they sell worldwide as well with we're not worldwide.
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  Everything. So no, they do buy all all the
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  way to Cayman, yeah. Cayman Charlie, you've I'm CC.
• 9:01
  But that is that is obviously massive and great to get your
• 9:04
  inaugural releases and your small batches.
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  Bonington is all quite small batch rare stock from your and
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  we'll be keeping. It that way as well.
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  I think for the Bonington brand it's we're going to be using our
• 9:15
  either more limited casks and most kind of speciality ones as
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  well. It's going to be under the
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  Bonington brands and small bars as well.
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  And we're going to, we're trying to maintain price point as well.
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  So it's consistent. So it's almost, you know,
• 9:27
  building up that brand loyalty of people, you know, might of,
• 9:30
  you know, whether I got the inaugural, then they got the
• 9:33
  cherry cask and they've drank it and then by the time they've
• 9:36
  finished it, the next one's out as well.
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  So we've kind of been doing one every six months or so.
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  So it's not too rushed. We're kind of giving everyone
• 9:43
  time to finish it. And again, as I say, we want
• 9:45
  people to like, enjoy the band, come back for more.
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  Can people visit the distillery as well?
• 9:51
  Is the distillery open for visitors?
• 9:53
  No, so I just joke that we're I. Should I should don't know where
• 9:57
  it is? I tried to look at and find it
• 9:59
  on Google Maps and I just I. Actually.
• 10:00
  Struggled to actually find where it is pretty much.
• 10:02
  I know where Bonington is, but. Yeah, so we're pretty much
• 10:05
  behind the biscuit factory. Do you know the Bonington Bar?
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  Is that just recently reopened? We're actually down the street,
• 10:10
  so it's Graham St. OK, Yeah.
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  Please nobody like just turn up because the amount of people
• 10:15
  that just like knock on the gates as well and can we just
• 10:17
  get. Them come in, have a.
• 10:18
  Little turn. It's a fully funk.
• 10:20
  Also working. Fully working distillery, Yeah.
• 10:22
  Stills are we talking and what? Is it so a production?
• 10:26
  We're actually bigger than the others, I believe.
• 10:29
  I'm not too sure about poor relief, but.
• 10:30
  Definitely biggest in Edinburgh. No.
• 10:33
  One of, one of. One of so we've got the capacity
• 10:38
  to do 1.1 wow, we're at the moment because we kind of change
• 10:43
  obviously the guys of the team between we have done 7 days.
• 10:46
  I think we're at 5 days at the moment, right.
• 10:48
  So I think we're doing about 707 hundred and. 50 yeah, that
• 10:51
  would, that's the biggest thing I would say as far as there were
• 10:54
  even though we need to port relief.
• 10:55
  If I get a message anybody. If you want for context, Isle of
• 10:58
  Adam are about a million litres a year now and for a long time
• 11:01
  they're about halfway. So it's one of the things that
• 11:03
  it doesn't sound like a big number, but actually a million
• 11:06
  litres a year is a good amount of stock.
• 11:09
  So that certainly would keep me well stocked.
• 11:11
  Talk us through the talk us through the history of
• 11:14
  Boddington there, I guess because well, well, I mean,
• 11:16
  you've done your research. Well, John Crabby is what the
• 11:19
  company itself. Yeah, I, I, I just read a little
• 11:21
  bit about John Crabby. He's an interesting man.
• 11:23
  He his, his family company was a grocers in the early, I mean
• 11:28
  really early 1800s. So like 18101815, his family,
• 11:32
  the grossers in the Canongate, he ended up getting involved in
• 11:36
  the whole whiskey business as it was then blending, bottling,
• 11:41
  obviously other people's liquid. He ended up expanding down in
• 11:44
  leaf warehouses, down in leaf offices, down Leaf.
• 11:47
  He had a house on the famous Whiskey Row.
• 11:50
  So, yeah, he owned one of the big mansions.
• 11:54
  Well, these guys have crossed paths with this family, have
• 11:57
  crossed paths with the Patterson brothers.
• 11:58
  Then almost certainly, I think there was a Patterson brothers
• 12:01
  link. I read something online.
• 12:04
  There was a link. He was around.
• 12:06
  I mean, he was born I think in kind of 1806.
• 12:08
  I think he was still around in the kind of 18.
• 12:10
  Yeah. I mean, what was what was really
• 12:12
  fascinating is obviously the kind of his whiskey empire just
• 12:15
  grew and grew. So he owned distilleries
• 12:18
  himself. So he owned a distillery in
• 12:21
  Haddington and I. Can't believe that when you told
• 12:23
  me that. Haddington House, not not
• 12:25
  Haddington House, an actual Haddington distillery.
• 12:28
  There was, I mean I think there was, there was at least one
• 12:30
  distillery in Haddington and even at some point I think
• 12:33
  between about 1852 and 1860 and I think it was 1885, I think it
• 12:40
  was he founded, jointly founded in North British.
• 12:43
  Which is always saying matches. Which, unlike unlike Harrington,
• 12:46
  is still going. Oh yeah?
• 12:48
  Well, we're really huge you. Think that's the biggest one
• 12:50
  that we'll offer onto as. Well.
• 12:51
  It's most recognizable. That people.
• 12:53
  So to put it into context, I think when it was open it
• 12:56
  started producing 13 million litres of liquid.
• 13:00
  So that's just, I mean, obviously it puts the context.
• 13:02
  Are we one point you? Know you've got some catching up
• 13:05
  to do with your previous? Am I saying like the Crabbies
• 13:08
  is? Is this the Crabbies brand that
• 13:10
  we'll see for the Ginger? Ginger, Absolutely.
• 13:12
  When he he wasn't just limited to whiskey, right?
• 13:15
  You'll probably be able to tell us some more.
• 13:17
  Products that. Start obviously like you were
• 13:18
  saying as well, yeah, obviously all his businesses and Lisa was
• 13:22
  an importer and exporter as well down in Lisa Dock.
• 13:24
  So that's where obviously the all the ginger came.
• 13:26
  So this is your classic, your classic whiskey going out wine
• 13:30
  coming in 100. Percent exactly.
• 13:32
  And that's it. So yeah, it was the same as the
• 13:34
  Crabbies ginger beer, The Crabbies green ginger wine.
• 13:37
  I am trying to bring back the Whiskey Mac by the way, so if
• 13:40
  anyone wants to. I would say I I used to get
• 13:43
  asked for a whiskey Mac a previous job and I had to Google
• 13:47
  what a whiskey because in this role I the answer was never
• 13:50
  really say no. Yeah, a whiskey Mac please.
• 13:53
  Of course you will close onto a laptop.
• 13:56
  Cameron put a whiskey back. It's it's like the Waldorf salad
• 13:59
  all over again, isn't it, Ross? Single recipe specifically, said
• 14:02
  Crabbies. Ginger.
• 14:04
  Green ginger wine. Yeah, and I was like, so I went
• 14:06
  through to the cocktail bar. You got any crabbies?
• 14:08
  Ginger Wine laughed out the bar. Yeah.
• 14:10
  Because the granny was having, I was gonna say, Ross, you could
• 14:13
  have. Come to my parents house because
• 14:14
  there was a bottle of Crabbies green ginger wine that sat there
• 14:17
  for about 20 years, right? So what is a Whiskey Mac?
• 14:20
  So it's meant to be equal parts green ginger wine.
• 14:24
  It was always historically blended, so we're only single
• 14:27
  malt now. Soft synchronym like you twist
• 14:28
  about it was typically blended, which John Crabby was always
• 14:31
  historically known for. But it's just fantastic and how
• 14:34
  you make wait, wait, wait, tell. Me, I feel like.
• 14:35
  It's the easiest 1 you can make at home as well.
• 14:38
  Yeah, Ice, did you not speaking about putting?
• 14:41
  A It's old fashioned. Yeah, yeah.
• 14:44
  Just do that right? So it's.
• 14:46
  Equal parts what? Green ginger wine and I would
• 14:49
  say good junk, but it's it was typically historically, yeah.
• 14:53
  How much you want to have is how much you measure.
• 14:55
  But and pint Tumblr Angus pint Tumblr whiskey Mac responsibly.
• 15:00
  So it doesn't dilate and. Doesn't 50% whiskey Mac 50%
• 15:04
  Crabbies whiskey? And that is, yeah, the.
• 15:07
  Ginger, I'm going to have to get and.
• 15:08
  That is a whiskey Mac any any garnish?
• 15:11
  Yeah, and. Did you say any garnish I had?
• 15:13
  Carnage. And I was like, probably if.
• 15:16
  You're. In any garnish.
• 15:18
  Garnish. No, no.
• 15:20
  That's obviously not, do you know well.
• 15:22
  There'll be probably a mix. I'll just something I'll be
• 15:24
  looking at. No that.
• 15:24
  That leads us on I. Think simple for the home.
• 15:27
  I love it that that leads us on nicely to my current situation
• 15:31
  with the the drinks. I haven't.
• 15:32
  Oh. Graham Graham like.
• 15:35
  That. What's What's the?
• 15:37
  There was effort put into. That I didn't know if it was a
• 15:39
  drink or a fruit salad. Yeah.
• 15:41
  He's he's on the cloud. Please cover your ears.
• 15:43
  Yeah, anyone listening from Woven, don't be.
• 15:46
  Happy. You tried the flights to Japan
• 15:48
  are safe, I think. Yeah.
• 15:50
  I well we had Hazel McLeod on the podcast.
• 15:52
  And if you do, if you haven't listened to that, please go back
• 15:54
  and listen to it. Nasal Hazel as she called
• 15:57
  herself and the podcast episode funny.
• 16:00
  And one of the things that really fascinated me was that
• 16:03
  she was talking about this highball competition that Woven
• 16:06
  are doing. And then we went away up to
• 16:09
  Dorner, in case anyone who's been living on the moon hasn't
• 16:11
  realized through our social media posts and everything that
• 16:14
  went on that weekend and and Phil Thompson treated us to a
• 16:19
  fantastic highball that he had, which had his own grape syrup.
• 16:23
  Blueberries in it. Oh it.
• 16:24
  Was fantastic, delicious, delicious.
• 16:27
  So anyway, walking along the road here, Slateford Road to get
• 16:29
  to the pub and it's a really, really, really nice day.
• 16:32
  And I'm thinking to myself, right, you know what, what am I
• 16:34
  going to have? And I'm, you know, I'm going to
• 16:36
  make I'm one highball, right, A nice highball.
• 16:40
  And then I'm thinking, well, I'll do a woven highball.
• 16:43
  And it might be quite good content to see what we could do.
• 16:46
  And actually have seen quite a few of their posts woven.
• 16:48
  If you can find them or find them on Instagram, they're
• 16:50
  posting what that. So is it what 10 bars, 10 or 11
• 16:53
  bars are involved in a competition where they each come
• 16:57
  up or invent A highball. They're using woven whiskey.
• 17:00
  And then there's two awards, 1 based on volume of sales, 1
• 17:03
  based on experience. You claimed that perhaps you
• 17:05
  would win the experience. Yeah, I wanted us to.
• 17:08
  Actually, I didn't. Specify what kind of?
• 17:11
  Yeah. I can't say I'm in a great one.
• 17:15
  I wanted, I wanted to say I want to actually found that
• 17:19
  competition fantastic. And I thought we could come up
• 17:21
  with our own whiskey stories. Eyeball, we're using Woven
• 17:25
  didn't get picked up on Hazel too much.
• 17:27
  She didn't sort of jump at that idea.
• 17:29
  So I've taken that matters on my own hands.
• 17:30
  Then you didn't work out. I've taken matters into my own
• 17:33
  hands and I've come along. Now bearing in mind that I would
• 17:35
  say that whilst the Athletic Orange Diggers has a huge
• 17:38
  selection of whiskey behind the bar and beer and what have you,
• 17:43
  cocktails are not their speciality.
• 17:46
  So I'm thinking of myself right Highball, what am I going to
• 17:47
  get? So I was looking behind the bar
• 17:49
  what they have. So I've got a woven hemisphere
• 17:51
  and that's the woven with the Manuka, the Manuka, Smokey
• 17:54
  Manuka, I think it is, which I've, which I've lost in the,
• 18:00
  yeah, the Scottish whiskey. I've I've lost that with the the
• 18:04
  Elderflower Fever Tree Tonic. You don't like tonic, do you?
• 18:09
  I don't mind tonic with a bit of gin and what I've done is I was
• 18:13
  asked what garnish would you like as well.
• 18:15
  No, a new Graham does. That count as the third
• 18:18
  ingredient to make AI guess. So, so, So what garnish do you
• 18:22
  like? Graham said.
• 18:22
  What have you got? He said.
• 18:23
  I've got lemons or limes. And so now we're looking at what
• 18:26
  looks like. I said both eye.
• 18:28
  A lemon and a lime wedge and a fairly sad looking highball.
• 18:33
  And you tasted it and your review is?
• 18:39
  It's reflect. Try that.
• 18:41
  No thanks. Try that.
• 18:41
  Come on. I have your initial reaction.
• 18:44
  OK, Ross Bar taste test. I think it needs a bit of work.
• 18:47
  It does. It's not as bad as I thought it
• 18:51
  was going to be. Graham Graham Graham's
• 18:56
  complained. No, that's when I go on that.
• 18:58
  Yeah, go on then. I mean, it's not great, it's
• 19:01
  not, but. It's actually a grower.
• 19:03
  I I would say the initial taste was.
• 19:05
  Yeah, you would be very dramatic.
• 19:06
  Actually, I would say the initial taste wasn't great, but
• 19:08
  actually it's it's growing. Yeah, negative.
• 19:11
  To me the taste is like brings you so.
• 19:15
  That. What are you saying is actually
• 19:17
  our listening should go through the actual venues that are doing
• 19:21
  exactly. Highball.
• 19:22
  And I want to shout at one in particular, Ben Jones, who came
• 19:27
  to our Andy Bottler Spotlight, which is coming out soon.
• 19:30
  Or probably already. Out, yeah, might already So
• 19:32
  yeah, might already be out considering.
• 19:34
  The back. When this comes out, Ben Jones
• 19:38
  came to his first Andy Bottler spotlight to the podcast
• 19:40
  listener of the podcast. He has created his own highball
• 19:43
  in Uno Mass Yeah, called the sunshine on leaf.
• 19:45
  Again, great with leaf bottlers then being based where they are
• 19:48
  and as we are recording, they have just surpassed 300
• 19:52
  highballs salt. And keep mind it wasn't that
• 19:55
  long ago that we've done that. We've done that.
• 19:57
  Sunshine Leaf it really should sell 505,500 more but I mean I.
• 20:03
  Unbelievable. So that's who I'm rooting for,
• 20:06
  my local bar. Hoping that they do well now.
• 20:08
  Well, you know, if you know, if anyone's listening from woven, a
• 20:11
  wee jacket and a tote bag would be you've not got your.
• 20:15
  Eyes on my having yet but. Looking at a consolation
• 20:18
  project. Very nice.
• 20:21
  This is not this is. This is not hashtag ad or
• 20:23
  #context. This is hashtag.
• 20:29
  If we do take a step back, we're talking about John Crabby,
• 20:31
  You're talking about his businesses and often that he's
• 20:33
  done. Yeah, I see the bottle.
• 20:35
  John Crabby single malt. Yes.
• 20:36
  So this is also distilled at Bonington.
• 20:39
  Yeah, just threw this in just to confuse everyone.
• 20:42
  But ultimately, as I said, the Bonington is always going to
• 20:46
  stay as our limited releases kind of small batch.
• 20:49
  The John Crabby is our first kind of consistent skew coming
• 20:54
  from the from the distillery, so from Bonington distillery as
• 20:57
  well. But this one, because I think it
• 21:01
  from a sales point of view, the support we've been seeing behind
• 21:04
  the Bonington, it's very like start and stop because actually
• 21:06
  they're just doing phenomenally. And I think to be able to do the
• 21:09
  work, especially from a sales point of view in the on trade,
• 21:11
  we needed something that actually consistent projects,
• 21:13
  yeah, that wasn't going to be sold out.
• 21:15
  It's a great, it's a great situation to have a release.
• 21:17
  Oh, it's sold out now, wait for the next release.
• 21:20
  But are you able to have this opportunity?
• 21:21
  Where this is it And actually, you know, if we're hoping we see
• 21:24
  kind of the same support with the John Crabby as we have with
• 21:26
  the Bonington and then the Bonington being almost like the
• 21:29
  sprinkle of. Yeah.
• 21:31
  And so how much is a bottle of the John of the John Crabby that
• 21:34
  that kind of stuff so. You're kind of you're sitting
• 21:36
  about, if you're going to buy at retail, you're just sitting kind
• 21:39
  of like low 30s. It's really like, really
• 21:41
  affordable. Is that kind of 40%, forty, 3%?
• 21:44
  Yeah. So this one is the idea behind
• 21:46
  this one as well is our movement is obviously very biased, but
• 21:51
  it's bloody stunning. It is really, really nice.
• 21:53
  And we were trying to showcase actually the liquid coming out
• 21:56
  of the distillery and the styles, yeah, without kind of
• 21:59
  overshadowing it too much. And obviously all the bonnet is
• 22:02
  I've been really, you know, kind of fun, punchy cast this one.
• 22:06
  It's like poor Muscat, whereas this is virgin oak.
• 22:09
  Strong lot of depth Trump yeah. So American virgin oak, which,
• 22:12
  you know, you're obviously going to get like the hint and the
• 22:14
  vanilla and that and they're super light.
• 22:16
  We've connected, like you're saying at the 40% really
• 22:18
  accessible. Yeah.
• 22:20
  And honestly, it's a bit the underdog.
• 22:22
  I love taking it to whiskey festivals alongside especially
• 22:26
  because so before these are the two Bonningtons that are at the
• 22:29
  moment. We had the PX Sherry cash from
• 22:32
  the Bonington and they're the ones that had previously taken
• 22:34
  to whiskey shows and everyone just obviously everyone's
• 22:37
  obsessed with Sherry casts. They just gravitate towards it
• 22:40
  and they don't really even consider anything else.
• 22:43
  So if you've seen me at a whiskey show, I will have said
• 22:45
  you're not getting it until you'd have John Crabby.
• 22:48
  There's also it's a progression because you try the John Crabby,
• 22:50
  obviously a little bit like lighter in terms of the ABV, but
• 22:54
  then also the flavours and they kind of progress up to the
• 22:57
  Sherry crasset. It's like 47%.
• 22:59
  And obviously like the really deep kind of dark fruit notes.
• 23:02
  And I just actually, so many people are surprised by quite a
• 23:06
  lot of people preferred it. And I just, I love it because I
• 23:09
  think if you're, you know. When you're at whiskey shows, I
• 23:12
  mean, they're obviously, we've worked at a whiskey show, 1W
• 23:15
  show in particular, 5W festival work for Glenn Lewis.
• 23:18
  But people will come up and they will demand something specific
• 23:23
  because it meets what they are kind of looking for.
• 23:25
  But if you know the whole idea of the whiskey show, if you can
• 23:28
  offer them something else, if you can offer them something
• 23:30
  they maybe wouldn't have tried and they actually end up going,
• 23:33
  you know what? So like.
• 23:34
  Learn like something new or learn or tasting a new product.
• 23:37
  Yeah, then, then, then you've left an impression, haven't.
• 23:39
  And also there's there's the element of as much and I find
• 23:43
  myself getting caught up in that a little bit just now as as much
• 23:46
  as when you when you go to a whiskey festival or Oscar show.
• 23:50
  And also when you get when you really start honing in on being
• 23:53
  a whiskey key, you're always looking for the challenging
• 23:55
  brand. You're a challenging whiskey
• 23:57
  DRAM. You're wanting a DRAM that's
• 23:59
  depth and got this and got that. But sometimes there's just a
• 24:02
  nice thing about like, and I know you're probably going to
• 24:05
  pull me up on this, Ross, by saying I'm pretending.
• 24:07
  I never would. But sometimes there is like an
• 24:10
  art Big 10 for me. It's a Friday afternoon, Friday
• 24:13
  evening, sorry. And you just suddenly say I
• 24:15
  don't, I'm not interested in sitting down and going for
• 24:19
  something single cast, something a bit challenging or something a
• 24:22
  bit depthy. I just want just a solid DRAM
• 24:25
  that I can and also something that you can suddenly say I'm
• 24:30
  going to drink that and when I finish it, I'm going to go and
• 24:32
  buy another bottle and it's going to be exactly.
• 24:34
  Something that's consistent and tasty and you don't have the
• 24:36
  over. Sometimes what you want with
• 24:38
  whiskey is you want to be quite good company.
• 24:41
  Yeah. See if every time you're having
• 24:42
  a whiskey, you're sticking your nose in it and you're
• 24:43
  overthinking it. Yeah.
• 24:44
  You're not good company. My wife can't stand it if I try
• 24:47
  a new whiskey because I'm going to sit there and think about it
• 24:49
  and. And realistically, I'm taking a
• 24:51
  bit too seriously a lot of the time.
• 24:53
  See if there's a drama you're familiar with or a drama you're
• 24:55
  a hoose strand. Yeah, that's what you're
• 24:56
  describing. Is, is.
• 24:57
  I haven't said have it how you want it when you want it, Yeah,
• 25:01
  you're used to it and and you just enjoy it.
• 25:03
  But I I highly doubt that you have an odd beg 10 on a Friday,
• 25:06
  but I think that's a great I. Think.
• 25:08
  That's I think that's a great example.
• 25:09
  Excited. There, 'cause I had a our beg 13
• 25:13
  at the World's Whiskey Awards. I don't know.
• 25:14
  I can't remember. It's like, that's one of the
• 25:16
  names. It was sensational.
• 25:17
  Yeah, it was. Getting really good.
• 25:18
  But but then what's very interesting and it must be from
• 25:21
  a sales point of view as well is that you've got like and what's
• 25:24
  very good is that you've got Crabbies, which a lot of people
• 25:27
  might see as a separate brand to the Morning Town.
• 25:30
  But you can suddenly say, right, that is this entry level.
• 25:35
  Showcasing I was. That that's sad and I know that
• 25:37
  I like that, but then if I can go into my and I don't have to
• 25:39
  say, well, well, this is I mean, if I if I'd walked in the I
• 25:42
  don't actually know if they have it, to be honest, but if I'd
• 25:44
  walked into the diggers, leave it for kids and I wanted
• 25:46
  something nice and refreshing, I just sorted it.
• 25:48
  Instead of getting Grahams, I well, I've just got a Crabbies.
• 25:50
  Ginger beer. Yes, as good.
• 25:51
  As. Yeah, I do enjoy a Crabby's
• 25:54
  ginger beer. Does that follow under your
• 25:57
  portfolio it? Does indeed.
• 25:58
  Oh good. For anytime you want one on the
• 26:01
  company expenses, it's yours. Another side of it as well is
• 26:04
  actually on on the cocktail side.
• 26:06
  If you remember my my hot todies that I make do include the
• 26:11
  crabbies. They do include the Crabbies
• 26:14
  Ginger ginger beer and Bundaberg ginger beer and and then two
• 26:19
  good measures of two different whiskeys, a very heavily shed 1
• 26:22
  and a nice. No pint Tumblr needed for that.
• 26:24
  It's a bit interesting to talk about the diverse portfolio of
• 26:28
  products then that you're representing.
• 26:30
  You work in whiskey. You've worked in whiskey for how
• 26:32
  long you been with Hillwood? 5 1/2.
• 26:36
  Years, but you come from hospitality before that.
• 26:38
  I did. I did the hard working side
• 26:41
  first. So yeah, I all came from the
• 26:44
  operational side. It was a GM of A bar, restaurant
• 26:49
  and club, some might say in Saint Andrews.
• 26:52
  That's sketchy. And yeah, I think I'll be
• 26:57
  honest, I probably fell out of hospitality.
• 26:59
  I would love with it a little bit.
• 27:01
  And I always obviously the brand reps coming in and decided to
• 27:06
  get that that side. And I'll be honest, I think I've
• 27:07
  kind of fallen back in love with it because I think from the
• 27:12
  brand side, I always describe as you're doing all the best bits
• 27:16
  of like venue management. And the reason I say probably
• 27:19
  falling back in love with it is actually I'm seeing people that
• 27:21
  have so much, you know, care and enthusiasm for their venue and
• 27:25
  their customers that actually far better than I could have
• 27:28
  ever done it. And just being like a tiny
• 27:30
  fraction of, you know, helping them get there and any support
• 27:33
  that we can offer with the brands, it's just so much more
• 27:36
  fulfilling. So yeah, I think of yes, I've
• 27:39
  always kind of been in hospitality in one way or
• 27:41
  another, but yeah. And what about whiskey then, in
• 27:45
  terms of when you're working in hospitality?
• 27:48
  Were you before you started working in whiskey?
• 27:51
  Were you a keen enjoyer of a DRAM or was it in the
• 27:56
  hospitality industry? Or how is it you found yourself
• 27:59
  following into whiskey? Don't the honest answer.
• 28:01
  Yes, go on this. So do.
• 28:02
  You remember you used to go to house parties, Yes.
• 28:05
  And everyone would like steal everyone's voids.
• 28:07
  Can you'd be like hiding it in like the Dishwa in the
• 28:09
  dishwasher or like the double dryer, everything.
• 28:10
  And I remember one of my friends used to drink Jack Daniels.
• 28:13
  Everyone hated it. I was actually Jilla quite,
• 28:15
  quite like that. And I remember I was like 18,
• 28:18
  went to a bar in Aberdeen and the guy asked for Jack and Coke
• 28:21
  or whatever. Yeah, no, no, no, you need to
• 28:23
  have a Maker's Mark. And so what's that?
• 28:25
  We said try it better. So start drinking Maker's Mark.
• 28:28
  It would have went on to went to tea in the park and you couldn't
• 28:31
  bump up your fizzy, just your granny trolley if you were
• 28:34
  camping. So it started on fruit juice.
• 28:36
  So then it was Maker's Mark and apple and then just kind of got
• 28:39
  shorter and shorter, short, shorter.
• 28:42
  So that's like, I would say that's my like, long.
• 28:45
  So that's like my version of a high.
• 28:47
  Well, I would say like bourbon and apple juice and.
• 28:50
  Apple juice. Apple juice.
• 28:52
  Or I love that. Oh.
• 28:53
  Depends how bougie of the venue. Yeah, just loads of ice.
• 28:58
  So it just got short and shorter whiskey cocktails and then again
• 29:02
  just went on to the drums. So that was in my progression
• 29:06
  from Jack Daniels. I think it's worth, I think
• 29:08
  that's the first time we've had tea in the park mentioned on
• 29:10
  the. Podcast.
• 29:11
  So that was. For our international listeners,
• 29:13
  how do you describe tea in the park?
• 29:16
  Because I'm too young for having gone to tea in the I.
• 29:18
  Went to one, I went to one and. Was it the word?
• 29:22
  Yeah, that was where the original site.
• 29:24
  Yeah, Ken Ross area. So so for our international what
• 29:27
  is tea in the park? Pints of pest flying around.
• 29:33
  The sky, don't you hear? No, not Terence.
• 29:36
  Genuine pest. I got the guy.
• 29:39
  It was probably one of the worst things, but best things I've
• 29:42
  ever seen. What have I done mentioning
• 29:43
  this? It was so it's a music festival.
• 29:46
  Massive 3 Day 2 Day Three Day Friday Saturday Sunday 3.
• 29:50
  Days like a free. Weekend and and it was camping,
• 29:53
  it was it was awful. It was.
• 29:54
  It was an. Annual festival.
• 29:56
  And some, some weekends you would go and it would be like
• 29:58
  scorching. Other weekends you would see and
• 30:01
  it would be like the worst. It was a rain and people were up
• 30:04
  to their knees in mud and you've got some.
• 30:06
  Really big artists coming I. Mean I was going to say I think
• 30:09
  obviously it's like festival season in the UK.
• 30:11
  They probably got a lot of the artists that were down at like
• 30:14
  grass and brain stuff. So it was like a probably like
• 30:17
  it was a big. Huge.
• 30:18
  It was huge. I saw a blur.
• 30:19
  It was a year of Blur closed and it was blood and what was the
• 30:24
  other one? But but also Eminem played there
• 30:27
  famously, got booed. Tom Jones.
• 30:29
  Tom and Natal. Wow.
• 30:34
  Tom Jones at T in the Park. Yeah, I mean, it was really wet.
• 30:38
  He would have been in Natal and. I bet.
• 30:40
  I bet he loves an upper falls. Do you know?
• 30:43
  What I bet his favorite Welsh. Whiskey, but if.
• 30:45
  We can get him to say. That.
• 30:46
  But yeah, so it was, it was awful.
• 30:48
  But I would say that what would happen at these things is, you
• 30:50
  know, I was there and I just remember the guy beside me and
• 30:53
  basically there was people peeing in plastic.
• 30:56
  Because you don't. You don't.
• 30:58
  Lose your. Spot in the crowd.
• 30:59
  Into the crowd. Oh dear.
• 31:00
  Yeah. And I just remember a guy beside
• 31:02
  me. It was one of the things where
• 31:03
  I've within the last minute and a half, I've just moved to the
• 31:07
  left, luckily, and someone else has come in and within.
• 31:10
  I mean, I came out of nowhere. He didn't see it coming.
• 31:13
  A plastic container, you know, pint glass cup full of pee has
• 31:18
  hit him on the safe test. Was if it was cold because
• 31:21
  Scottish people wouldn't usually keep a pint long enough for it
• 31:24
  to go warm? Yeah.
• 31:25
  So if it was like a little bit warm, you knew it was the tea.
• 31:27
  But it. Was.
• 31:27
  A bit of a chill to it, you're like, it's fine, but.
• 31:30
  It was so that was. Something to have?
• 31:32
  No. But I.
• 31:33
  Was I was a whiskey like yeah, but moving backwards in the park
• 31:35
  actually maybe, maybe. This is part of the experience.
• 31:39
  Maybe you have a whiskey. Tea.
• 31:40
  What else have you gotten? I don't think I had a whiskey
• 31:43
  tea in the park to be. I probably wasn't old enough.
• 31:45
  I like into drinking whiskey. I was maybe early 20s or
• 31:49
  something. Did you go on?
• 31:50
  Yes, I. Don't know.
• 31:51
  No, no. That would be too much, no?
• 31:53
  I was honestly. When you're there every year,
• 31:55
  Nicole. Yeah.
• 31:55
  Do you know why I actually did? Like, I got photography, so I
• 31:59
  used to be into photography, got a photography passage, you know
• 32:01
  that bit like in front of the stage, right.
• 32:04
  And so you have to. Get yourself in there.
• 32:06
  Yeah, yeah. So because I was, I take it I
• 32:07
  was also professional. I was taking photographs for for
• 32:10
  the bands. But yeah, so I had that aspect
• 32:12
  of it as well. Honestly, Tina Park was
• 32:13
  fantastic. And I think it's from from Fife
• 32:15
  to get T in the park because it was always a really horrible
• 32:18
  weekend if you didn't go because growing up in five in Kirkcaldy,
• 32:23
  basically every second person, everybody you knew.
• 32:26
  I mean for the first. Dundee.
• 32:27
  Yeah. So people with the supermarkets
• 32:29
  would sell sledges in the summer because basically people would
• 32:34
  buy a sledge to put their alcohol on the sledge.
• 32:37
  So when they got to the parking spot, they had to walk like a
• 32:39
  mile and a half to get to that. If you've got all your booze
• 32:42
  that you needed for a weekend that you're camping.
• 32:45
  So supermarkets. I had a granny trolley.
• 32:47
  And you just think once you've, like, done all that big trek to
• 32:51
  the campsite, if you've got fizzy juice in there as your
• 32:53
  mixer for your booze, it's going to be all shaken up.
• 32:56
  It's going to explode everywhere.
• 32:57
  So I was like, what? What, like soft drink would go
• 33:02
  with the bourbon? Yeah.
• 33:03
  And that's how I found. It that was literally.
• 33:05
  Thought because of that Germany. I am an avid drinker of American
• 33:10
  whiskey and bourbon in particular, but I'm going to try
• 33:13
  an apple and. Bourbon.
• 33:15
  Have a seasoned. Yeah, there you go.
• 33:17
  I. Have a seasoned unless you
• 33:18
  drink, I'm gonna. Have a drink, I'm gonna have a
• 33:21
  drink or an apple juice and. When you're doing it, what to do
• 33:24
  is put on like a Tea in the Park set on YouTube.
• 33:28
  Right. Yeah.
• 33:28
  To put the blur one on it was great.
• 33:31
  Open your windows. What was that?
• 33:32
  It was Snow Patrol before. Snow Patrol before.
• 33:35
  I'm gonna be honest with you. Are you doing your hair?
• 33:37
  That's entirely. I've heard of Blur and Snow
• 33:40
  Patrol, but I don't think I could tell you any other songs.
• 33:42
  What? Snow.
• 33:44
  Snow Patrol and then blood chasing cars.
• 33:46
  Yeah, yeah. I mean, there was, it was a big
• 33:49
  mood change to go from if I lay here, everyone, yeah, everyone
• 33:54
  on a Sunday afternoon. Yeah.
• 33:55
  And then basically, and again, I think if I remember correctly,
• 33:58
  there was like they were three hours late on coming on or
• 34:02
  because what was the other, what's the other band?
• 34:05
  There was 2 bands closing at the same time, right?
• 34:08
  And Blower wanted after, I think it might have been one of the
• 34:10
  last major performances actually blood work daft is what they did
• 34:14
  was because they had two stages, the Sunday night close.
• 34:16
  And what blood did is they waited three.
• 34:18
  They were three hours late. And what that meant was that the
• 34:21
  other set had finished, which then everybody got an hour.
• 34:25
  So what they were able to do, I think officially, or maybe
• 34:28
  someone might be able to, to clarify this, but they were like
• 34:31
  one of the largest ever attended performance at Tea in the Park
• 34:37
  because basically everyone had left.
• 34:39
  Yeah, yeah, yeah. So there you go.
• 34:41
  That was for other people go and look Tea in the Park with some
• 34:44
  some Kraken bands. But then people people stopped.
• 34:47
  People stopped enjoying Tea in the Park as much because they
• 34:50
  said it became too mainstream. It became.
• 34:52
  Also a bit too booze filled but. It was by anyway should ask what
• 34:55
  you've got in front of you as well apart from.
• 34:57
  You let's go through our drama, Nicole.
• 35:00
  Nicole, why don't we start with you?
• 35:01
  What drama have you got? So I picked up obviously
• 35:05
  supporting local as well. I hadn't tried Hollywood's new.
• 35:08
  Yeah, the pinch, yeah. I was going to say, yeah, you're
• 35:10
  going to. Probably be able to.
• 35:11
  Tell me more. How is it?
• 35:14
  So Dougie, Dougie's little friend of the show, was in here
• 35:17
  earlier, said it was exactly like Nutella, hazelnut
• 35:20
  chocolate. Whoa.
• 35:21
  And it was just like Nutella. That's what he said, in a way.
• 35:25
  You get that as well. You.
• 35:26
  Get quite approachable. Yeah, it was.
• 35:28
  It's good because I actually quite enjoyed what was the
• 35:30
  other. It was like a slightly peated 1.
• 35:33
  Ember very. Nice.
• 35:35
  And I actually really enjoy it as well.
• 35:36
  And I do think I will say I'm absolutely biased for anything,
• 35:40
  you know, kind of private bottlers or other distilleries
• 35:43
  in Edinburgh, big fans. And I feel like we all support
• 35:45
  one another as well. So anytime something new comes
• 35:48
  out. Just wanna straight away, you've
• 35:50
  very kindly brought some bottles along with you which we're
• 35:52
  looking forward to trying as well.
• 35:53
  And talking about you mentioned having liked that hot that Pete
• 35:57
  slightly smoky PT Holly, is that your, is that your favorite kind
• 36:00
  of Scotch whiskey? Is it because you mentioned a
• 36:02
  couple of times? You.
• 36:03
  Yeah, I was going to say, I feel like I've kind of mentioned
• 36:05
  quite a few peat ones. I wouldn't say it's my favorite.
• 36:09
  You kind of like everything. I don't shy away from it.
• 36:11
  I think one thing I find what I look for in peated whiskey is
• 36:16
  something not the Pete kind of overshadowing everything else.
• 36:19
  And there's if there's enough flavour kind of cutting through
• 36:22
  that, I really enjoy that. So I think probably just, yeah,
• 36:26
  searching for that, but definitely don't try away.
• 36:28
  Like a bit of everything, Yeah. Because like a bourbon is super
• 36:31
  sweet and then except. Oh yeah, I'm saying, and in
• 36:33
  terms of cast as well, like he's all from women's podcast
• 36:38
  podcast. She was saying as well, you
• 36:40
  know, she's a shredded heart. I couldn't be further from the
• 36:44
  do you know what took me as well so many years in the whiskey
• 36:48
  industry to be able to admit that?
• 36:49
  Because I in my head, I thought admitting that people maybe
• 36:53
  think I know I don't know what I'm speaking about or not
• 36:55
  experiencing enough because it just it's such a fan favorite,
• 36:57
  but I think it's having the confidence.
• 36:59
  Do you know what? Yeah, I get, I get really upset.
• 37:01
  I get really upset. This guy hears who you you were.
• 37:06
  You've been called a Sherry tart before.
• 37:08
  I. Actually drink Sherry.
• 37:09
  And then, yeah, exactly drank Sherry.
• 37:11
  And then what's happened is he's, he's seen a, he's seen an
• 37:14
  opportunity to slander me with that right.
• 37:17
  And basically I well, you don't like your peat and whiskies, you
• 37:19
  don't like this whiskey, you know you're.
• 37:20
  Not there. Nice and early, yeah, but he's.
• 37:23
  Not found the right. One well I've I've found loads
• 37:25
  but he's just keeps colouring the Sherry.
• 37:28
  Can I miss the podcast Sherry Tart?
• 37:30
  Which is absolutely fine. He.
• 37:31
  Should no, I'm fine with it. I'm absolutely fine.
• 37:33
  I'm not fine, but I'm fine with it.
• 37:35
  But. But that's interesting.
• 37:37
  So it really is it that kind of Virgil Bourbon cast looking for
• 37:39
  just, I think as you're looking for that distillery
• 37:42
  characteristic, that's what you like.
• 37:43
  About I was gonna say yeah, and I think there's a lot more
• 37:46
  character in it to kind of pick it apart as well.
• 37:48
  I think on the other side of that, though, probably 1 extreme
• 37:50
  to the other, what you're saying as well, almost having like a
• 37:53
  sit down drum to be able to enjoy versus, you know, if
• 37:56
  you're actually going to be like tasting and you know, delving
• 37:59
  into something, picking it apart.
• 38:00
  I kind of like all the kind of role casks as well, right?
• 38:03
  OK. You know, kind of like for
• 38:05
  instance, I just tried it was a lovely stout cash with Overtone
• 38:09
  Overtone Brewery, right, recently.
• 38:12
  Have you tried it yet? I'm not.
• 38:13
  So again, things like that, I remember trying, it's a Lago
• 38:18
  villains, Guinness cast. Yeah, right.
• 38:21
  So I saw that and this is surely going to be a bit of a gimmick.
• 38:24
  Obviously bought it anyway because I'm not above that.
• 38:27
  It was fantastic. So even things like.
• 38:29
  So yeah, I think that kind of. Experimenting.
• 38:33
  About your bed Wag and tequila cask, something a little bit
• 38:36
  more different I feel like excites me more but in terms of
• 38:39
  like actual just. You sound like you sound like
• 38:41
  you're a really good night, a really good whiskey drinker.
• 38:43
  You'll try anything. Well, on the subject of, on the
• 38:46
  subject of gimmicks, right, right, right, right.
• 38:51
  I just love this stuff. I I as we're recording this,
• 38:55
  that's not too far away from the 1st of April, basically, who was
• 39:01
  it Ross that put it up? Atom branch master remote.
• 39:04
  Suddenly they pop up on the 1st of April with the Dal rye milk.
• 39:08
  Now I'm looking at that going and I have a chuckle to myself.
• 39:10
  Good. That's quite a cleverly thing
• 39:12
  that they've done there. I can see what they've done.
• 39:14
  That's quite funny. And then Nadia Douglas, who
• 39:17
  friends of the podcast, but we're currently in her living
• 39:20
  room right now as she's listening to me, Nadia.
• 39:25
  But yes, Nadia listens to the podcast.
• 39:27
  She she, she gave us the fright of our lives at Edinburgh
• 39:31
  Whiskey Festival. When she came round.
• 39:32
  She came, oh, my God, you're in my living room every week.
• 39:35
  And we were a bit like, what's going on?
• 39:36
  What is happening here? Yeah.
• 39:37
  This is the podcast now. Nadia was the first person I saw
• 39:40
  who then posted it on the Whiskey Story's Facebook group.
• 39:43
  And I went, what the hell? They've actually released that.
• 39:45
  All right. And I'm going that.
• 39:47
  That's quite funny. Then the weekend drama Roll Call
• 39:49
  comes round and easily three or four people.
• 39:52
  I. Mean Kev had it in the pub and
• 39:56
  probably four or five people have been in diggers and tried
• 39:58
  it. So I as one of one of the small
• 40:00
  jobs I do every single day and the job that I'm in now is new
• 40:05
  releases. I have all new releases to the
• 40:06
  database. And so April first, I wake up,
• 40:09
  it's 9:30 in the morning of master remotes, the first
• 40:11
  website I went on to, and I've sent this bottle into the chat
• 40:14
  and said, lads, is this an April Fool's joke?
• 40:19
  Yeah. Well, what do you think?
• 40:22
  And a colleague of mine's brother used to be a lawyer that
• 40:26
  worked in licensing, right? And so sent it to him and by
• 40:29
  10:00 in the morning he said. We should.
• 40:31
  We should. Know that the cover of this, he
• 40:33
  said. It's very similar to well.
• 40:34
  So have you ever seen Dairy Milk?
• 40:36
  That's exactly what the cover looks.
• 40:37
  Like on the Dalry the way you pronounced it.
• 40:39
  I like a scan as well. Because of labour.
• 40:42
  I very much read it so almost went into all the past so.
• 40:45
  It's called Dalry Milk because it's a North British grain
• 40:48
  whiskey in dull rye here in Edinburgh.
• 40:51
  Yeah, using two different cherries.
• 40:54
  I believe it as. Yeah.
• 40:56
  I like a Tardo, yeah. Pelica, Tardo and all the
• 40:58
  Roswell. Maybe it was PX.
• 41:01
  It's a decent age as well. It's like 16 years old it.
• 41:04
  Was 16 years. 16 years old. It was £40.
• 41:06
  It was in a square bottle it. Looks like 40 it looks like.
• 41:09
  Very old quid. It looks like Dairy Milk and
• 41:11
  anyway we've sent the office said, well, if this
• 41:14
  confectionery company don't sell spirits, they might not have an
• 41:16
  issue with it. But it'll be really interesting
• 41:19
  to see the success of this by the Friday.
• 41:21
  Yes, my understanding is that this confectionery company,
• 41:25
  Cadbury's, had sent a cease and desist.
• 41:28
  Well. To to master malt and said haha
• 41:33
  good. That.
• 41:36
  E-mail. Well, Master Remote sent Mr.
• 41:39
  Remote sent an e-mail out to the customers.
• 41:41
  We bought bottles I. Mean it's worth saying about.
• 41:44
  E-mail was quite explicit. I mentioned it's worth
• 41:47
  mentioning, I don't know did they actually say cease and
• 41:51
  assess because they they actually say.
• 41:53
  Well, that was, yeah, that was the e-mail on the Friday.
• 41:57
  This this image I sent you is from Master of Malt to
• 42:00
  customers. Right, so, PS On Friday we got a
• 42:02
  call from a certain chocolate company who gently inquired as
• 42:06
  to whether we might, if it wasn't too much trouble, be able
• 42:10
  to kindly stop selling this bottle right fucking now.
• 42:13
  So that's the official, that's the official e-mail from Sam
• 42:17
  Simmons, Master of Malt. So Mr. Simmons from Master
• 42:20
  Remote has sent this e-mail to customers saying they've asked
• 42:22
  us to sell this, Stop selling this bottle right fucking now.
• 42:25
  Yeah, yeah. And basically they said we're
• 42:27
  not going to get our lawyers involved.
• 42:29
  But if this is still available by Monday past Monday midnight,
• 42:33
  yeah, we're coming for. You.
• 42:35
  So that's when Master remote sent this e-mail.
• 42:36
  Very, very smart marketing. This bottle is now only
• 42:39
  available until midnight. You know it's.
• 42:42
  It's it's an intricate Angus, you and I, we we've tried it.
• 42:44
  We came I'm. Drinking it right now I'm.
• 42:46
  Drinking it right now, Ross. You can actually realise we're
• 42:48
  the. Liquid was strong either.
• 42:49
  Yeah, because it doesn't. Actually mention it on the front
• 42:52
  table. So we, we we kind of had to try
• 42:54
  this. We came in on Saturday evening
• 42:56
  and after a very enjoyable day, Graham's hospitality, I have to
• 43:00
  admit. But oh, it's chocolate, all
• 43:03
  right. Graham was convinced that they'd
• 43:05
  melted a flake into the like. Yeah.
• 43:07
  And I have to say shout out to Neil Trippas.
• 43:09
  And I mean Woody, Woody Tan, friend of the show was also in
• 43:13
  when we were in and Graham was question.
• 43:15
  I'm saying you surely couldn't have put chocolate in this such
• 43:20
  AI don't know. I don't I genuinely don't know
• 43:23
  whether I mean I again, it's because I can now hang on two
• 43:28
  seconds, Angus. It's fascinating because people
• 43:30
  will say like how much does your eyes?
• 43:32
  And I always think this is very. Is it a very interesting .02
• 43:35
  seconds? Yeah, right, right.
• 43:37
  It's a very interesting question here in the sense with whiskey
• 43:40
  labeling, because if you see a bright yellow label on a bottle
• 43:46
  of of something that you're going to drink, what's the
• 43:48
  flavour that you instantly. Do say bananas.
• 43:50
  Or citrus that's suggestive. OK, that tells tells us a lot
• 43:55
  about that. But but I don't know whether
• 43:57
  just how much alcohol consumed that day, but also the fact that
• 44:01
  with the Dalai milk that the the exactly how.
• 44:04
  The Dairy Milk labelling that. They had I tried that it was
• 44:06
  very suggestive. This is what I would say is it's
• 44:09
  suggestive you. Know what I will say?
• 44:11
  I I really got it as well. I have to admit, when we were
• 44:13
  sitting there, we were both sitting early.
• 44:14
  Well, no, I've been a critical of grain, not in bourbon,
• 44:18
  because the whole point in grain is meant to taste like vanilla.
• 44:21
  You have to be quite simple, you know, like bourbon, as we
• 44:24
  mentioned. But I'm really enjoying this.
• 44:27
  And it has a kind of anxious, rich, dare I say slightly
• 44:32
  chocolatey notes, Milky. And I'll be honest here, I'm a
• 44:35
  little pissed off. I think it tastes like
• 44:39
  chocolate, but it does. But what a great product, what a
• 44:42
  great market and things it is worth shouting out for people.
• 44:45
  And you know, this is obviously this is being recorded a few
• 44:48
  weeks ago and our Lord and Savior Kevin McGee has bought
• 44:54
  good amount of stock that he's actually going to be allowing
• 44:56
  people to purchase bottles. Yeah.
• 44:58
  From. To.
• 44:59
  From from the pub because it's no longer available.
• 45:02
  He is going to allow people to purchase bottles from the pub
• 45:04
  and also it should be on the back part here for the
• 45:07
  foreseeable right? It's £4.50 for a nip.
• 45:10
  Well, I've got my wanker Jason Note.
• 45:12
  As I was going to the earlier on the the door and it says that
• 45:16
  you can go away. Was it like a?
• 45:17
  50 Well, the miniature. It's like 50 P extra or
• 45:20
  something what they charge by the bars.
• 45:22
  So even if you don't buy a bottle.
• 45:23
  So. If you want to try a Bonington,
• 45:24
  but it's all sold out, you could come in but but but you're right
• 45:30
  with the Muscat finishes, Kev's got them in here.
• 45:32
  Somebody to buy them for a sample for somebody.
• 45:34
  You come in, you buy a large 1, you add 50 PO and you get your
• 45:37
  miniature labeled for you and everything.
• 45:39
  I don't. Know anyone else that does
• 45:40
  'cause I saw that? That's a new thing you started
• 45:42
  doing. Yeah, that's a.
• 45:44
  Genius idea we were playing into, like good marketing.
• 45:46
  Yeah. Well, we had Stuart Baxter on a
• 45:49
  couple of weeks ago and we were talking about and it was Paltney
• 45:52
  1717 year old Palt. And I've been an old Paltney,
• 45:55
  desperate to try an old Paltney 17 because it'd been a what, 3
• 45:57
  drams a number of times. And without even thinking
• 46:01
  they've got in the back. The, the, the problem is that
• 46:03
  they've got it on the other, they've got it on the other side
• 46:05
  of the bar from where we normally stand.
• 46:07
  So I was never really seen it. I wasn't drinking an awful lot
• 46:10
  that night because I was working the next day, but I was able to
• 46:12
  sort of say that. Was a Mark Thompson what for?
• 46:14
  You Mark Thompson as well, Sham. Mentioned.
• 46:17
  And also I took a take away out of that, but what I would say is
• 46:20
  with the Dalry milk and this was this was posted late on Saturday
• 46:23
  evening. Yeah, where I just said my wanky
• 46:27
  tasting note for this was picking flecks of cold flake out
• 46:30
  of the sorry flecks of cold flake out of the fridge that I'm
• 46:34
  picking off my jumper, right. That was if you're sitting
• 46:37
  there, you've had a flake and it's been.
• 46:39
  And now this is a very divisive situation.
• 46:42
  Here was Neil Trippers has said What kind of animal keeps flakes
• 46:45
  in the fridge? No Ali greet, no chocolate in
• 46:50
  the. Fridge.
• 46:50
  Well, absolutely. Well, do you know what a
• 46:52
  favorite of my dad is? A cream egg from the freezer.
• 46:57
  Cream egg from my dad. Got a lot love.
• 47:02
  I love it. Pinky in it after it.
• 47:06
  Breaks his pinky. No, no, no.
• 47:08
  A cream egg from the freezer. Try it are.
• 47:11
  You sure I. Could try it.
• 47:12
  Are you sure I'm not? I witnessed this.
• 47:18
  I'm gonna. I'm gonna be.
• 47:19
  Remake from the freezer. I'm gonna be with Neil.
• 47:21
  I've heard many people put chocolate in the fridge.
• 47:23
  I am a chocolate in the cupboard, Ken.
• 47:25
  Yeah, no. Well, there you go.
• 47:26
  But that was my I'm, I have to say.
• 47:28
  But it begs a question then so. Stone.
• 47:34
  Like it's enough in the middle. You need to use your teeth, but
• 47:37
  it's rewarded. Honestly, it's.
• 47:40
  It's. Chocolate.
• 47:45
  But I mean, but it's a great topic here on one side of it.
• 47:50
  And we again, Simon Thompson and Phil Thompson talked about
• 47:54
  weight, the trademark for Tesco value.
• 47:57
  Oh yeah. It expired and they they bought
• 48:00
  it, bought the trademark. They bought the trademark, but
• 48:02
  there must be and go back to the Fife Whiskey Festival Lady the
• 48:07
  Glenn. Putting Fife as a region on
• 48:09
  purpose, yeah. There must be a real great thing
• 48:12
  here. We know Master Remote have done
• 48:15
  okay. We know what they've done there
• 48:17
  and we're all, we're all bought into it.
• 48:18
  But what's very, very good about what they've done is actually
• 48:21
  the whiskey is fantastic as well, very reasonably priced
• 48:25
  too. But it begs the question about
• 48:27
  how many bottles are out there. Some people have them in
• 48:30
  circulation of bottles that haven't have been recalled or
• 48:33
  have been taken off the shelves or recalled because the great
• 48:35
  thing about what what they did at Fife Whiskey Vessel.
• 48:37
  Now for all intents and purposes, it was an error on the
• 48:40
  printing front. OK, it was an error.
• 48:42
  It was an error by putting the fighting error.
• 48:44
  It's a printing error where Fife was put as the region on the
• 48:46
  label. However the great thing about
• 48:49
  heard about this Well so yeah so but the great thing about it is
• 48:52
  however many bottles it was that Lady the Glen bottle for Fife
• 48:55
  Whiskey festival were all sold on the day.
• 48:57
  So within the time period of the of all the regulations of how
• 49:01
  long I I think to be honest the. Argument is that the Southwest
• 49:04
  would say you can't put Fife as a region because it's not a
• 49:06
  recognised region, so they've accidentally, instead of lowland
• 49:09
  put Fife for the Fife 50 festival.
• 49:12
  So accidentally. Quotation.
• 49:14
  Mark. Yeah.
• 49:15
  And and so that's, I remember the first example of something
• 49:18
  happening kind of should have been recalled.
• 49:21
  And it was, we obviously had the whiskey maker on and it was
• 49:25
  Glenn Murray. And so Glenn Murray at one point
• 49:29
  sold some of their casks to Fesley Cross cider maker in the
• 49:34
  bar. And so Fesley Cross done a
• 49:38
  whiskey cask cider, which you can still get, you can still get
• 49:42
  it out of the place. Glenn Money then bought the
• 49:45
  casks back from them, put whiskey in it and made release
• 49:50
  called the Cider Cask Project, which was totally illegal at the
• 49:55
  time. A cider cask was not something
• 49:57
  you'd be allowed to do. But they released it and they
• 49:59
  sold it out. It was a £60 a bottle.
• 50:02
  I don't know if. People get away from it now.
• 50:04
  We've seen people do like Somerset distilled kind of
• 50:07
  Calvados style spirits but. I have one linking in with
• 50:11
  Bonington which I think I'll be OK to say.
• 50:15
  Obviously leaning and do. Not.
• 50:17
  Do not messages, no. No.
• 50:20
  So obviously with Crabbies ginger beer, we were like, this
• 50:24
  is the too obvious. Isn't it?
• 50:26
  No, but this is the perfect opportunity.
• 50:28
  So, you know, obviously fills up cast ginger beer, but because
• 50:33
  again, what you're saying we don't age crabbies, ginger beer
• 50:38
  and oak casks to then be able to reuse those to of the age the
• 50:43
  whiskey and we could do it. Yeah.
• 50:44
  They'll be able like get it out. But then my argument was
• 50:48
  actually obviously you wouldn't be able to call it Scotch.
• 50:51
  Yeah, you could. And I'll come on to this later.
• 50:53
  So exactly like obviously woven did with the coffee.
• 50:57
  Really. Yeah, I still think there'll be
• 50:59
  a demand for it, especially if it's not a small batch
• 51:01
  situation. I was.
• 51:02
  Like I mean I. For one would like to taste.
• 51:04
  This and we we've we've we've talked a lot and we've tried it
• 51:06
  as the Starward ginger beer yeah release so we know what what
• 51:11
  was. When it was a massive success.
• 51:13
  I know what whiskey can taste like once it's been.
• 51:16
  People have tried this before and kind of played around with
• 51:19
  the rules. I think Ballentine's is the best
• 51:20
  example I can think of. Ballentine's done a 37%
• 51:25
  Ballentine's for the Korean market.
• 51:27
  So legally not whiskey, but they called it Valentine's Scottish
• 51:31
  Spirit Drink. Yeah, I mean.
• 51:33
  And they've got the Valentine's logo all over.
• 51:34
  I mean, it's the same bottle. Do you know what I mean?
• 51:36
  You would see that bottle if you weren't paying attention.
• 51:39
  Yeah. And you were going into the shop
• 51:40
  and you'd see it. If it wasn't it, you would pick
• 51:43
  it up and put it in and then not realise it.
• 51:45
  You bought it Was also there. Was it?
• 51:46
  Was there not going back a few years?
• 51:48
  Was there not a car Due called itself Pure Mall and.
• 51:52
  That okay, but maybe, yeah, well.
• 51:53
  Remember, we can't remember. It was.
• 51:55
  I remember reading about it and it was a it was a car doing it
• 51:58
  instead of calling itself sick. Because again, blended, blended
• 52:00
  mall. Itself.
• 52:02
  A pure mall, you know, I'd like to say the Wishy Stories podcast
• 52:05
  would not like, you know, weren't intentionally looking to
• 52:07
  piss off the SWA. So you know, but but it's just
• 52:11
  it is interesting how marketing tongue in cheek with bigger
• 52:15
  companies and then how you're kind of challenging fundamental
• 52:18
  traditional whiskey making whiskey bottling.
• 52:21
  It's exciting and it's worth talking about.
• 52:23
  And there's. People out there that there's
• 52:24
  people, I mean, there's people out there that want to try these
• 52:27
  things. There's people out there that if
• 52:29
  you did say, look, it's, it's ginger beer.
• 52:31
  It's it's ginger beer, Scottish spirit, Scottish spirit matured
• 52:37
  and ginger beer casks. If there's enough people that
• 52:40
  knew about that, it's whiskey. It is whiskey to all intents and
• 52:43
  purposes. Yeah.
• 52:43
  We can't call it whiskey. There will be loads of people
• 52:45
  that want to buy it. And it's like the coffee stuff.
• 52:47
  It's it's a it's, it's a it's a spirit drink.
• 52:50
  Is Hazel called it, it's whiskey blinded with coffee.
• 52:53
  That's what we know. But there, there, there have
• 52:55
  been so many of these cool little bottles and cool things
• 52:58
  that are out there that have been recalled.
• 53:01
  And sometimes the rules can just be the case of that the the
• 53:03
  labels weren't right. I was going to say that so.
• 53:05
  The labelling is one of the most one of the.
• 53:07
  Strictions, yeah. And I do just think like, I
• 53:10
  think there's a place for every single whiskey ever, regardless
• 53:14
  of, you know, kind of age cast anything.
• 53:17
  Like I think everything has its place.
• 53:19
  And also depending on who's buying the product, there is a
• 53:22
  person to buy every single product.
• 53:24
  So for instance, these more experimental things, OK, you,
• 53:26
  you know, it might not appeal to the proper, you know, kind of
• 53:30
  die hard traditional whiskey drinkers, and that's fine.
• 53:33
  It's not for them. It's not, that's not who you're
• 53:35
  like they're marketing for, but there's there's appeal to.
• 53:38
  Everyone. I'm a Bonington then.
• 53:41
  Before we before we move back on to Bonington, that's really
• 53:43
  interesting conversation. And just what are you drinking?
• 53:47
  We should say so I I've already drunk.
• 53:50
  I went for Johnnie Walker, 15. Green Label.
• 53:54
  Green Label. And how was that it?
• 53:56
  Was I was delightful, really nice balanced.
• 53:58
  I got the peat. As you said, there was a green
• 53:59
  label then so, so green label, it's a blended malt so there's
• 54:02
  no rain in there. So I think, Ross, you said this,
• 54:05
  it's generally composed of four malts, isn't?
• 54:08
  It probably a slightly bigger makeup, but green label
• 54:12
  traditionally used to highlight on the label.
• 54:14
  Yeah. Kalila, Linkwood, Kragenmore,
• 54:18
  Talisker, I think. How did he know?
• 54:20
  That and. I think it.
• 54:22
  And it was discontinued for many.
• 54:23
  Years, but fairly recently I think it did still mention those
• 54:26
  distilleries or, but I, I, I think I've tried it years and
• 54:30
  years ago. I haven't tried it recently.
• 54:32
  I was always a bit kind of put off by it because I didn't like
• 54:35
  Khalila or Talisker, you know, when I was getting into
• 54:38
  racially, when I was getting into whiskey, because I was
• 54:40
  like, oh, Pete's the enemy, but it was discontinued.
• 54:42
  From the overly. Come back now, Pete.
• 54:44
  Whiskey's actually right. It wasn't overly Pete.
• 54:46
  I mean, there obviously was Pete there, but it was, it wasn't
• 54:48
  deep forward. It was a very balanced, very.
• 54:51
  Nice and also nice to try it. Not that many blended malts out
• 54:53
  there. No, that's all we had to call.
• 54:55
  That's what I was actually going to say.
• 54:57
  We're talking about like pure malt and all this kind of stuff.
• 54:59
  You remember the conversation I had with Simon Smith?
• 55:00
  Yeah. When we were at the Lost close
• 55:02
  was, you know, often there's a danger that you stick the B word
• 55:06
  into anything like blend. People will go it's a blend, it
• 55:09
  can't be any good, It's rubbish and what have you.
• 55:12
  We're actually like blended malt.
• 55:14
  You say to somebody, you know what, OK, fine.
• 55:16
  You don't like blended whiskey, right?
• 55:17
  You don't like the fact that there's grain in there.
• 55:20
  You don't you think it's cheaper, You think it whatever,
• 55:22
  right? That is still a blend, but it's
• 55:24
  a blended malt. I remember Simon was saying like
• 55:26
  we the campaign we should try and do is to to to create the
• 55:30
  product of blended malt without using blend in it like pure
• 55:33
  malt. I think Malti malt was probably
• 55:37
  multi malt. Multi Malt.
• 55:39
  Yeah, but just because I bet you a penny a pound there'd be so
• 55:42
  many people that will bypass, they'll see blend, they won't
• 55:46
  understand that blended malt and blended whiskey is two
• 55:49
  different. Supermarket buying audience,
• 55:51
  they say, OK, that's a single malt, it's X price.
• 55:55
  That one says blended, it's about the same price.
• 55:57
  I'm going to go for the single malt because that's what I've
• 55:58
  been told I should buy, yeah. And of course people won't
• 56:02
  under, you know, the the there's maybe a bit of, you know,
• 56:06
  ignorance where people don't understand the majority of
• 56:08
  single malts, for example, in the supermarket are farting, are
• 56:11
  farted blended to. The same, absolutely.
• 56:14
  People think that people should mean you say to somebody or you,
• 56:16
  you like Linfeddish job 'cause it's a single malt.
• 56:18
  Would you realise that's 10,000 casks a year getting put
• 56:20
  together? Yeah, they would like.
• 56:22
  Well, it's not, it's not blended, but it is, it's a
• 56:24
  vatting. What's the other drama?
• 56:25
  So the other drama I've got is right in front of us.
• 56:28
  It is the Bonington Muscat, the Unbeated.
• 56:31
  I've got the Beated. I've and so you've had I've.
• 56:33
  Had I've had this about twice before, yeah, so.
• 56:36
  I like it. I'm a.
• 56:37
  I'm a. Huge fan of this.
• 56:38
  Yeah, I really, really like that.
• 56:40
  I don't know, Maybe I just really like Muscat if I ever
• 56:42
  haven't tried Muscat before. I don't think I've ever had the
• 56:44
  wine. It's just.
• 56:46
  I'm really into my kind of wine finishes at moment, ever since,
• 56:49
  you know, having pintail on was fantastic, especially the kind
• 56:52
  of fortified wine and the sweet wines.
• 56:54
  You like Sauternes and you know. Spaniels and stuff like that and
• 56:59
  I I suspect you're doing. A bit of an ear.
• 57:01
  I like to predict that you're going to prefer the pitted one
• 57:03
  as well, because normally. Probably.
• 57:05
  You. You you said you reckoned it
• 57:07
  blew the non peated out the water.
• 57:09
  But then also some of the guys in the distillery would disagree
• 57:12
  with me. So I think it is a very.
• 57:14
  What I would what I would do is I'd save yourself.
• 57:16
  I'd save yourself and let Nicole pour you one of the peated ones
• 57:18
  rather than sharing Graham's. Yeah, totally a much better
• 57:20
  idea. And what's the fact?
• 57:21
  What's the third time your? Third, I've got I've gone for
• 57:23
  the holy rood as well for the pinch.
• 57:25
  Yes, and I know. Do you find it?
• 57:27
  I haven't tried it yet, OK, because I've just there, there,
• 57:30
  Doug, Doug told me to wait until the end for that one.
• 57:33
  I've got the I've got the peated Mornington, which I'm going to
• 57:35
  ask for another one because it's it's delightful.
• 57:37
  But what I would say is on on going back to the blended malt
• 57:39
  side, the interesting thing we again in different markets is
• 57:43
  shout out to Hemanth or in India, who is part of the he's
• 57:46
  the Co founder of the single malt amateur club.
• 57:48
  Huge club. I'm one it's a huge, huge
• 57:51
  whiskey drinking club in there. Can I get another E top up there
• 57:53
  please? It's a peated one.
• 57:55
  Yeah, they're they're they're big on single malt.
• 57:57
  Now, what's very interesting is that a.
• 57:59
  Tiny, tiny wee amount of the peated.
• 58:01
  One there's this is your 5th DRAM for the podcast.
• 58:03
  Well done blinding malt. Blinding malt is actually one of
• 58:09
  the sort of you've only got 2 blended malt brands available in
• 58:14
  India, Copper Dog and Monkey Shoulder.
• 58:18
  So actually the concept of blended malt appeals to the
• 58:22
  Indian market because what they're saying is they're saying
• 58:25
  like this is premium. Your single malt is premium
• 58:28
  single malt, premium, single malt premium.
• 58:30
  This is more than one single malt.
• 58:34
  Blended together, I guess it's good me to work.
• 58:36
  It what they're saying is they're saying like, oh, you
• 58:37
  like that? That's one it's.
• 58:38
  Lesser ones get $0.02. But but what what's very
• 58:41
  interesting about the marketing of that is that is the reverse
• 58:43
  of what Glenfedic yeah, when they came up with the pure malt,
• 58:46
  you'll never stand for a blend again when what they were saying
• 58:48
  is like, oh, you think that's good at the blend?
• 58:50
  Try this. This is the ingredients.
• 58:52
  How interesting. So that what they're saying is.
• 58:54
  They're just turning it into a positive way.
• 58:55
  Yeah. So because, I mean, that's what
• 58:57
  effectively is. I mean, we mentioned Whiskey Row
• 58:59
  like Greg Urquhart. You know, Whiskey Row is a big,
• 59:01
  big brand that is part of the Glenmore Spirit sort of range
• 59:05
  and it's a blinded malt. And what when Greg was talking
• 59:07
  about is blinding that he does, it's predominantly for making
• 59:11
  whiskey roll. And what he was saying is he
• 59:12
  said I just get to go into a warehouse and look at cask upon
• 59:16
  cask upon cask and say how can I generate the the same flavour or
• 59:21
  how can I create the flavour using different single malts,
• 59:24
  not have to worry about bulking it up with grain or anything.
• 59:27
  The only challenge which is very interesting about and it was, it
• 59:30
  was the green label. It's not, it's not aged, is it?
• 59:32
  It's 15 years old. That's where what's fascinating
• 59:34
  about that is the challenge it must be to keep a consistent
• 59:39
  blended whiskey, blended single malt, but sorry, blended malt.
• 59:43
  And yeah, but your degree thing is your Diageo, you've got the
• 59:46
  stories like Kolela, like huge, huge volume stock, but like we
• 59:50
  think. Both your.
• 59:52
  So yeah, I've got the peated Bonington and I've just finished
• 59:56
  it. All right, So Ross, what else
• 59:57
  have? You.
• 59:58
  Well, I, I went for quite a lot as you'd seen.
• 59:59
  So I came in. I was.
• 1:00:00
  Gonna say I'll wait. For the dash, I'll take it.
• 1:00:02
  The rest of the pod I. Know, I know, I know.
• 1:00:04
  So honestly if I had walked in and seen a N British 16 year old
• 1:00:08
  and Pella guitar don't know Rosa I wouldn't have ordered it
• 1:00:10
  because I'm an arse and I think I've already made my decision on
• 1:00:13
  what how I feel that. Is you're open to?
• 1:00:14
  It but but I've seen the Brandon.
• 1:00:17
  Everybody's been talking about it.
• 1:00:18
  Kev's been talking about it. I said OK I'll try that.
• 1:00:21
  Then I seen a glenfedic bottle that I've never seen before
• 1:00:24
  which again pissed me off. So I said what's that?
• 1:00:28
  I think it was picked. Up right, you as a buyer you.
• 1:00:31
  Came in here and you just got pissed off, I said.
• 1:00:35
  I'll have the I'll have the two whiskeys that are pissing me
• 1:00:37
  off, please. I said, I said what is that?
• 1:00:40
  If it's under £15 a drama, I'll try it.
• 1:00:41
  It was probably quite close to that by the looks of my bill,
• 1:00:44
  but it was a task strength to celebrate.
• 1:00:49
  That has not blown me away, but I'm glad I've tried.
• 1:00:52
  Then I went for what task it was or what's.
• 1:00:56
  I didn't even see it, honestly. Show me it was cash rent for.
• 1:01:00
  I've seen the label, didn't even take a photo of it.
• 1:01:02
  And fantastic. Stafford Diggers.
• 1:01:03
  Thanks for your service. Yeah.
• 1:01:05
  And then great. Impression.
• 1:01:06
  I went I went for an Edward Dower because I've been quite
• 1:01:11
  unwell unfortunately, but I'm better now.
• 1:01:14
  A couple weeks ago I've seen everybody trying these Edward
• 1:01:16
  hours and wine casks. I think it was a couple of weeks
• 1:01:18
  ago I seen the light, so I wonder how unwell you actually
• 1:01:22
  stay away from the light actually.
• 1:01:24
  Wish I could remember what this is.
• 1:01:25
  I want to say it's Malbec. What colour is it the red?
• 1:01:27
  Is it the red? It's not the pinot noir the
• 1:01:30
  Cabernet saw me on. It was.
• 1:01:32
  It was the one that Dougie said was was the best and it was a
• 1:01:36
  red wine that I don't. He said no, it's actually if you
• 1:01:39
  go back because again, two or three weeks ago when, when I
• 1:01:44
  think Edward, these all these bottles have been put on on our
• 1:01:47
  weekend DRAM roll call and the whiskey stories Facebook page.
• 1:01:52
  And this is the power of it is basically over the course of
• 1:01:55
  weekend. We're getting about 4550 sixty
• 1:01:57
  sometimes posts of people showed what they're drinking over the
• 1:02:00
  weekend. And and then what you get to see
• 1:02:02
  is you see trends as well. So for example, that weekend,
• 1:02:06
  easily 4 posts of this Edward Edward hours and it was a new
• 1:02:09
  release or it was kind. I think it was a new release.
• 1:02:12
  So that was Kevin put them up on the Instagram.
• 1:02:15
  And I think two or three people who are regulars who drink here
• 1:02:17
  put them up would be I left the house on the Sunday afternoon
• 1:02:21
  for a quick a quick drink pint in a drum.
• 1:02:24
  And I knew I if I'm going to the diggers, I'm going to have to
• 1:02:27
  order one of these edgy towers because I've seen four people
• 1:02:30
  otherwise. Same with the the Dalai, the
• 1:02:32
  Dalai milk that we talked about earlier or your Friday nights
• 1:02:34
  one there. I was piquing my interest as
• 1:02:36
  well before I came in because I didn't.
• 1:02:37
  See one the diggers? So I I have another drum in
• 1:02:40
  front of me. You've very kindly poured me the
• 1:02:42
  John Krabbe. So I don't know.
• 1:02:43
  Great. If you want some of this.
• 1:02:44
  So yeah, I would have this. In fact, I'll tell you what.
• 1:02:46
  Welcome to my Whisky Festival experience where you're not
• 1:02:51
  allowed to try the Borringtons until you try the drawn Crabby.
• 1:02:55
  Well, I've tried. I've.
• 1:02:56
  Tried the Bonington. I haven't.
• 1:02:58
  I'm gonna have the John Crabby and then I'm back to.
• 1:03:01
  Bonington and sorry, sorry, that's.
• 1:03:03
  A half dozen drums. I was trying to look for for
• 1:03:06
  which editor it was, but I can't find it.
• 1:03:08
  But I actually ordered a fourth drum, as I said, and I'm kind of
• 1:03:10
  looking around the bar. I don't know why I've decided to
• 1:03:13
  do that, but I just thought thank you.
• 1:03:15
  I was speaking about a lot my parents.
• 1:03:17
  Bobby Barr. Wish he hadn't lad.
• 1:03:19
  Sorry. He's in the Maldives at the
• 1:03:20
  moment, living up drinking Valentine's.
• 1:03:25
  Showing off his beach board. Now he's lost 6 stone.
• 1:03:29
  He's he's killing it. I ordered a Tam do 15.
• 1:03:34
  I was like, do you miss your dad?
• 1:03:35
  I. Miss.
• 1:03:37
  Your. Dad.
• 1:03:39
  Not necessarily. You miss your dad and it's a Tam
• 1:03:42
  Do 15 Me, I'm putting a cream egg in the freezer.
• 1:03:56
  Bravo. Well, Dad, good work.
• 1:04:00
  Yeah, good. Work great to revisit Taboo 15.
• 1:04:02
  Stunning draft. Fantastic.
• 1:04:03
  We're going to start with the Bonington then.
• 1:04:05
  Yeah, so, but also Nicole, I mean, one of the things that
• 1:04:08
  we've spoken a lot about on the podcast with with female guests
• 1:04:12
  in particular is the challenges working in in whiskey as a
• 1:04:15
  female and also the enjoyment of it too.
• 1:04:18
  But we we've had a lot of people on the podcast talking about
• 1:04:20
  how, you know, the one of the great stories I really like was
• 1:04:25
  it was with Tom and Monique. That was a good few, few months
• 1:04:28
  ago now from the whiskey shop. Yeah.
• 1:04:30
  Like Tom and Monique were both working in the whiskey shop as
• 1:04:33
  whilst they were as a couple, They're they're engaged now,
• 1:04:36
  manic now they're engaged. So by the way, they worked
• 1:04:38
  together and they were, they were sort of in the early stages
• 1:04:42
  of their romantic relationship. And Tom would say, Monique loves
• 1:04:47
  Peter Twiskey. Tom doesn't.
• 1:04:49
  And what he would often say is he'd get a bloke American, often
• 1:04:53
  somebody coming in on holidays and say, I need to take some
• 1:04:55
  back from my wife. What's a good woman's whiskey,
• 1:04:58
  right? And then he would be sitting
• 1:05:01
  there going or stand there with a person and say, well, it's
• 1:05:04
  really interesting because what most people would cliche as a
• 1:05:07
  man's whiskey, a big, strong, powerful Smokey PT number his,
• 1:05:14
  his, his partner money. Loves Optimal and Tom likes
• 1:05:19
  light bourbon. Yeah, yeah.
• 1:05:21
  And he was like, yeah, if you would get annoyed.
• 1:05:24
  But we've also heard stories of, you know, women.
• 1:05:27
  Megan Murdoch talked about the fact that, you know, the the a
• 1:05:31
  person that she worked with, they wouldn't listen to what she
• 1:05:34
  said about a whiskey because you don't know what you.
• 1:05:36
  Yeah, I'd rather take the man's point of view on this because
• 1:05:38
  it's not a women's thing. So you've worked in whiskey for
• 1:05:42
  for 5-6 years now you're saying, and the challenges that you're
• 1:05:46
  seeing on that and, and addressing it as well.
• 1:05:48
  So what kind of work have you been doing, you know, what kind
• 1:05:49
  of work's been going on around that sort of space?
• 1:05:52
  So I think as well, I've probably been quite benefit from
• 1:05:55
  both sides of it as well. So I serving from the bartender
• 1:05:59
  side, I would I don't know if I would argue actually, I'd
• 1:06:05
  probably argue that that I found that a little bit easier.
• 1:06:08
  I think because you're automatically behind, you know,
• 1:06:11
  the bar and you're asking, OK, what do you like and kind of
• 1:06:13
  building up. I think definitely the the main
• 1:06:16
  difficulties of whiskey shows, right?
• 1:06:19
  I think people just automatically obviously they
• 1:06:21
  don't think that you know what you're speaking about or
• 1:06:25
  potentially just they're inappropriate above wanting to
• 1:06:29
  learn. Do you know what I mean?
• 1:06:31
  After like people have had a couple of drinks as well.
• 1:06:34
  I think it's a hard one. I was going to say because I
• 1:06:39
  think as well, I came obviously from the upside as well.
• 1:06:42
  I'm very used to kicking people out of a pub.
• 1:06:43
  I'm very it's actually a passion of mine and I miss it dearly.
• 1:06:47
  Yeah, right. You ever said you're bad?
• 1:06:50
  Yes, I. Quite like a difficult customer,
• 1:06:52
  No, No, but like I think probably have that aspect, but I
• 1:06:55
  would say like actually a lot of females feel so uncomfortable in
• 1:06:59
  that space and actually going. Toe to toe with some, it's so.
• 1:07:02
  Intimidating, yeah. And I think without like
• 1:07:05
  probably if I didn't have that experience, I would like it
• 1:07:08
  would be so uncomfortable, but I think.
• 1:07:10
  The entry The entry is starting to diversify in the sense 100.
• 1:07:13
  Percent is, yeah. Women smell and taste whiskey
• 1:07:16
  much better. Than we know.
• 1:07:17
  Therefore, all the master blenders are becoming Yeah,
• 1:07:20
  unless it we now have the first female master blender.
• 1:07:23
  Johnnie Walker was you, Rachel Barry with some of the biggest,
• 1:07:26
  most well known malts. I'm, I'm terrible, I, I don't
• 1:07:30
  know off the top of my head, but Ian for teeth was talking about
• 1:07:34
  how at one point he was the youngest master blender, but now
• 1:07:37
  it's a, it's a female master blender.
• 1:07:39
  Up up in Balveni. Maybe it was Christine Campbell
• 1:07:43
  at McAllen. Or maybe.
• 1:07:44
  Or is there not one at the? Mckechran and Balveni.
• 1:07:48
  Brown, Foreman. Brown Foreman's Rachel Barry.
• 1:07:51
  Rachel Barry Yeah, but the but literally all of the top of the
• 1:07:54
  industry are now women. And I would say that is
• 1:07:56
  diversifying, getting women LED, women run, women only whiskey
• 1:08:02
  events are now happening as well.
• 1:08:03
  Yeah. You been to any of these?
• 1:08:05
  Yeah, I. Have as well.
• 1:08:06
  So I I think as well something worth probably highlighting a
• 1:08:08
  see, actually in terms of like a publication point of view is
• 1:08:12
  people highlighting what you're saying, say women typically have
• 1:08:15
  better notes, et cetera. That kind of being highlighted
• 1:08:19
  in these spaces I think is key. So it's not obviously just women
• 1:08:21
  fighting for like in the woman's corner.
• 1:08:23
  Yeah. But yeah, as you say, like women
• 1:08:26
  only kind of events. You've got our whiskey
• 1:08:29
  foundation, not just purely for women, but, you know, making
• 1:08:32
  room for everyone in the whiskey industry is fantastic.
• 1:08:35
  I know quite a few people that have been within the foundation.
• 1:08:39
  I've done fantastic. Becky did a great speech at the
• 1:08:43
  woman and whiskey lunch that's held by the Potstill whiskey
• 1:08:46
  girls, which I've been to that for the last like 3 years.
• 1:08:49
  And I honestly, I think I rarely say this, but every single year
• 1:08:55
  I like leave so inspired. Just go into any event, you
• 1:08:59
  know, you might meet one or two like just really interesting
• 1:09:02
  people that you just want to soak up all their knowledge.
• 1:09:05
  Those events. I honestly leave so giddy
• 1:09:08
  because there's just so many amazing women and it's not, you
• 1:09:12
  know, it's everything from your sales, your blending, your
• 1:09:14
  marketing across the board. And I think, you know, just like
• 1:09:18
  women aside, people are just sensational.
• 1:09:21
  I think one of the people I would actually probably shout
• 1:09:23
  out as well of best knowledge that I've tried to reach onto a
• 1:09:28
  little bit in the industry. M Hazel, who you've had on M he
• 1:09:32
  just throughout Justine Hazel burst.
• 1:09:33
  Justine. Oh yeah.
• 1:09:35
  Her knowledge. Is sensation.
• 1:09:38
  Unbelievable. But so I think in having women
• 1:09:40
  like that in the industry and I'm so I met.
• 1:09:43
  If she if she was on, she would have been able to tell us the
• 1:09:45
  link between John, the Krabys and the Pattersons.
• 1:09:47
  So I don't know the. Job like this.
• 1:09:49
  Is the thing as well, and I think it's not from us as a, you
• 1:09:52
  know, a brand in a company is not shying away when there's
• 1:09:54
  people you know, outside the company that do have that
• 1:09:57
  knowledge. I've where I'm able to use her
• 1:10:01
  in tastings because actually, you know, just all the work that
• 1:10:06
  she does and the knowledge. She's fantastic.
• 1:10:08
  And I think I, I met her very early on in my biscuit here when
• 1:10:11
  I first moved to Edinburgh of the, you know, kind of when we
• 1:10:15
  first came out, the first releases and stuff.
• 1:10:16
  And she's just so patient. I think she's very approachable
• 1:10:21
  as well. Yeah.
• 1:10:22
  And having that much knowledge, it's not intimidating to go up
• 1:10:25
  to her and ask her. I've asked her many a stupid
• 1:10:27
  question. Like, she's just fantastic.
• 1:10:30
  Everybody to say. Well, she's a teacher for she
• 1:10:32
  remember she's a French teacher by Yeah, yeah.
• 1:10:36
  But the two the two the two points I have on on this side of
• 1:10:40
  things is number 1 is look, we've had guests on this podcast
• 1:10:44
  where I feel intimidated about the level of knowledge and not
• 1:10:50
  you, Ross, right. Okay.
• 1:10:51
  I've got maybe just maybe just a status with Indian yeah as well.
• 1:10:57
  So I see that from my own point of view and it's impossible,
• 1:11:00
  right? It is impossible to try and
• 1:11:03
  experience what I must feel like from our point of view, from a
• 1:11:06
  female's point of view. But if you're automatically
• 1:11:08
  feeling like you're on the back foot at these whiskey festivals
• 1:11:11
  where people are coming up to you and they feel like I am the,
• 1:11:15
  I the knowledge of everything, everything I know about this
• 1:11:19
  whiskey is, is here and all that kind of stuff.
• 1:11:21
  So if you're already feel like there's a, a barrier there to
• 1:11:25
  get over first before you can even go actually, I know what
• 1:11:29
  I'm talking about or without feeling like that.
• 1:11:31
  And I think that that that is a challenge that is very few
• 1:11:33
  people could probably appreciate until you've actually witnessed
• 1:11:36
  that or felt that yourself. Yeah.
• 1:11:37
  And I think as well, do you know what I think it's getting
• 1:11:39
  comfortable with the facts. And realistically in Westgate,
• 1:11:42
  there's always going to be something to learn, regardless
• 1:11:44
  of how you know fantastic you are, because even you know the
• 1:11:47
  SW change like terms of what you can like age things and there's
• 1:11:50
  a lot to learn on. Was it asking like 2019 or
• 1:11:53
  something changed it or so? Even things like that.
• 1:11:56
  People already had like 10 year old whiskey in these casts that
• 1:11:58
  were illegal so. Yeah.
• 1:12:00
  So do you mean there's always something to learn?
• 1:12:02
  And I think if someone makes you silly for not knowing something,
• 1:12:06
  then you know that speaks more about.
• 1:12:08
  Yeah. And I just think I would say as
• 1:12:11
  well, obviously my work was like Hillwood Artisanal Spirits.
• 1:12:14
  We have a huge portfolio. I would say out of all different
• 1:12:19
  spirits categories, the whiskey industry is the best to be a
• 1:12:24
  part of. It's right in terms of the most
• 1:12:26
  welcoming, right? It's like everyone.
• 1:12:29
  It's too small, doesn't it? Yeah, I mean, especially in
• 1:12:31
  Scotland, you go down to like, I've been to a few London
• 1:12:33
  whiskey shows and it's just like Scotland.
• 1:12:36
  Takeover. I love it.
• 1:12:37
  I just. Think everyone's willing to to
• 1:12:39
  share their knowledge a bit more.
• 1:12:41
  And I think I suppose it's a bit of a different category, isn't
• 1:12:43
  it? Because there's enough room on
• 1:12:44
  the back bar for a million Muskies.
• 1:12:47
  So it's less potentially competitive and actually people
• 1:12:50
  want to enjoy one another's products a bit more.
• 1:12:52
  So I would say it's a bit more welcoming in that sense.
• 1:12:55
  But I just think it's, it's also getting to a point in your own
• 1:12:59
  knowledge that you're comfortable saying, look, I
• 1:13:00
  don't know everything. And those people that come to
• 1:13:02
  the stands is, do you know what? I might not be able to give you
• 1:13:04
  an answer to every single thing. I'll, you know, teach you what I
• 1:13:07
  do know and, you know, let's have a conversation and see if I
• 1:13:10
  can get you a whiskey that you like out with the portfolio and
• 1:13:13
  stuff. But I think it's, yeah.
• 1:13:14
  First, put your hands up with like, you know, I might not know
• 1:13:16
  everything, but I think that's, that's the good thing.
• 1:13:19
  And that's the exciting thing, because bloody boring if then we
• 1:13:22
  all knew everything about whiskey and we liked the same
• 1:13:24
  whiskey. Well, Mark Thompson talked
• 1:13:26
  about, you know, people that when he's training bar staff
• 1:13:28
  said 99% or 90% of the people that walk through the door don't
• 1:13:31
  know thing. He said then there's a tiny
• 1:13:33
  percentage of people that think they know everything and they're
• 1:13:36
  the problems. 90% of the people that you deal with will be
• 1:13:39
  people that are genuinely, you can tell them what you're
• 1:13:41
  talking about and people are interested.
• 1:13:43
  They go, wow, that's really interesting.
• 1:13:44
  But there will be that 10% of people that go actually, I think
• 1:13:47
  you'll find or actually, you know, I want to speak to
• 1:13:49
  somebody that knows what they're talking about or anything like
• 1:13:51
  that. But this is, I think, I think
• 1:13:53
  there's a lot, you know, we've probably all witnessed that,
• 1:13:56
  but. We get an impression every
• 1:13:57
  podcast. Absolutely.
• 1:13:58
  We, we, we, we, we, yeah, we, we, you know, I'm, I'm, I'm
• 1:14:02
  desperate to learn more and more and more about whiskey.
• 1:14:05
  But there are, there is an element of the know it all.
• 1:14:07
  He just thinks, well, there's nothing you can't teach me about
• 1:14:10
  this that I don't already know. And, and, and misinformation
• 1:14:13
  spreading. Yeah, we, we witnessed it.
• 1:14:15
  There was, we were, we were at an event and someone was talking
• 1:14:18
  about a situation and off the cuff, the person came out and
• 1:14:21
  said, well, of course you know this.
• 1:14:23
  And we sat there and it was, I corrected them in front of
• 1:14:26
  everybody because I'm going, that's not true.
• 1:14:29
  But what you're doing is you're, you're sitting as a, you're
• 1:14:32
  acting as a fountain of knowledge.
• 1:14:34
  Right. So if you say anything with
• 1:14:35
  enough confidence. Well, that's exactly what this
• 1:14:37
  guy did. This guy came out and went,
• 1:14:40
  well, I think. Yeah.
• 1:14:41
  And he said this thing, and you've got a room full of 15
• 1:14:43
  people that are listening to this guy and thinking he must
• 1:14:46
  know what he's talking about. They would take on what he said
• 1:14:48
  and then pass it on conviction. Yeah.
• 1:14:50
  And I said no, no, that's not necessarily true.
• 1:14:52
  I think what? What?
• 1:14:53
  What I think your meaning is whatever and suddenly it was and
• 1:14:57
  he actually came up with spoke afterwards and it was it was all
• 1:14:59
  agreed. But the second point I have to
• 1:15:01
  make, and I bet that's bugged me since well, probably since we
• 1:15:05
  since we first met my current wife and I, it was a great
• 1:15:09
  moment a few weeks ago where I poured a DRAM.
• 1:15:11
  Now my wife Arpa she she's she has a fantastic way of smelling
• 1:15:17
  and tasting and I went you know, when we were we were together
• 1:15:21
  early doors. I would be buying whiskey.
• 1:15:23
  I'd be looking at the tasting notes.
• 1:15:25
  I can't do it right. I cannot drill down.
• 1:15:29
  I've tried. I've tried even when I even when
• 1:15:32
  I do try. People like Neil Trippers.
• 1:15:34
  Call me out. Unless you've got the flake out
• 1:15:36
  of the fridge. But I would, I would sit there
• 1:15:40
  and I would look at the tasting notes that are mentioned on the
• 1:15:43
  thing and I'd pass it to Harper and my wife.
• 1:15:45
  She would smell it and I'd say, what are you getting?
• 1:15:46
  And if there was 5 tasting that she'd get four of them and I'd
• 1:15:49
  be going, why do you not like whiskey?
• 1:15:51
  But I would say a couple weeks ago poured myself and I'd beg 10
• 1:15:55
  on a Friday night, Yeah. And she went go and pour me one.
• 1:16:01
  Yeah, yeah, yeah. And I went right, OK.
• 1:16:03
  Hang on, quite excited at. This hang on, I need to find one
• 1:16:06
  that. Says this is price because she
• 1:16:07
  doesn't typically. Doesn't drink whiskey at all.
• 1:16:09
  She doesn't like whiskey at all. She's good at nosing it, but she
• 1:16:12
  said she'd always go. I don't like it.
• 1:16:14
  And actually, I think it's sometimes like completely
• 1:16:16
  different as well than nose, yeah.
• 1:16:17
  I totally agree. Yeah, I can't.
• 1:16:19
  Remember what? It was a Porter, I'll tell you.
• 1:16:22
  Tell you what was it was the Arden Merkin from Thompson
• 1:16:24
  Brothers, up from the Donna Donna Castle exclusive Arden
• 1:16:29
  Merkin. I was like, right, this is the
• 1:16:31
  one you like, this is the one you like.
• 1:16:32
  Support that. And she did.
• 1:16:33
  She liked it. We sat and had the drum
• 1:16:35
  together. That's nice.
• 1:16:36
  And I'm like, right, we're booking Ila, we're booking Sky.
• 1:16:41
  We could do that. So just just to bring it back on
• 1:16:45
  to Borrington. That's probably a good one for
• 1:16:49
  the UC and then it's just for your wife.
• 1:16:51
  I've just had John Crabby Lovely and it's evaporated.
• 1:16:56
  Yeah. It's a real separate like that
• 1:17:00
  that that would work on your. Eyeballs that would work in.
• 1:17:04
  I'll try it with that so you can taste the spirit.
• 1:17:07
  In it, which is really nice as well.
• 1:17:09
  Get an idea of what? A light, fresh, approachable
• 1:17:12
  spirit, this. Is really really and.
• 1:17:14
  It's just it's really it's just deceiving as well as I say, you
• 1:17:16
  know, people will read the label and probably go, you know, it's
• 1:17:20
  nothing impressive, but you know, it's not going to
• 1:17:23
  absolutely blow your socks off. But that's not what it's meant
• 1:17:26
  to be. And I think, as I was saying
• 1:17:27
  before, I think there is a whiskey for everything.
• 1:17:31
  And also, can I just lean back into you're saying about people
• 1:17:33
  that have loads of knowledge, I would say you have the same, but
• 1:17:37
  importance as someone that has loads of knowledge to not enough
• 1:17:40
  or like potentially not as much knowledge.
• 1:17:42
  You're still buying the whiskey, you're still contributing to the
• 1:17:44
  whiskey and. Display it or don't.
• 1:17:46
  Actually, yeah. And I think this is the thing.
• 1:17:47
  It's like people, you know, act as if the only like whiskey
• 1:17:52
  drinkers are the ones that know everything.
• 1:17:53
  But actually that's a very small fraction of whiskey drinkers.
• 1:17:56
  So to not adhere to the, you know, the majority of consumers
• 1:18:00
  that actually would quite like a really approachable for if then
• 1:18:03
  that's, you know, nothing too complex is totally agree.
• 1:18:07
  Wild. I don't have the unpreted one
• 1:18:10
  I'm going. To I'm on the beated one now
• 1:18:12
  should. I.
• 1:18:13
  Should I? Should I try the unpreted one?
• 1:18:16
  Just indeed, and I'm a research. I'm going to say I really like
• 1:18:20
  the beated 1 and I need to fantastic.
• 1:18:22
  And so maybe I must have loved. I think this one's fantastic.
• 1:18:24
  And I think you get a kind of, I don't know how to describe it,
• 1:18:28
  but there's almost like a kind of, almost, I kind of, and I
• 1:18:31
  don't mean this disparagingly, but like I kind of burnt rubber
• 1:18:33
  about it, you know, it's like. No, that's that's how I always
• 1:18:37
  get in laggable in for. Example.
• 1:18:38
  And I have to admit, I'm a real sucker for the MP.
• 1:18:41
  And so I really love if I was playing.
• 1:18:43
  I don't want to put you under too much pressure, Nicole.
• 1:18:46
  If we, if we start, if we start asking questions about
• 1:18:52
  production here. Then I will say Gregor would.
• 1:18:55
  Love to come on. But you but we're trying a
• 1:18:58
  whiskey here, we're trying an Edinburgh based single malt.
• 1:19:01
  You've produced two small batch for special releases and Muscat
• 1:19:06
  sweet wine casks, but you've got peated and unpeated.
• 1:19:10
  So you're doing an amount of your production repeated barley.
• 1:19:14
  Yes. So sorry, technical
• 1:19:17
  difficulties, Yes, so we are I would need to double check how
• 1:19:23
  many runs we do unpeted, but this is the majority is unpeted
• 1:19:27
  and this is. Something you're going to do for
• 1:19:28
  the foreseeable, some pitted and unpeted.
• 1:19:31
  Yeah, so I think as well, especially with the bonitons, as
• 1:19:34
  I say, there will be limited releases.
• 1:19:36
  We are trying to almost cover all grounds, get stock of
• 1:19:40
  everything. Obviously we're speaking about,
• 1:19:41
  you know, are we open to the public?
• 1:19:44
  You know, I joked. We're just going to maintain as
• 1:19:45
  the mysterious one because of the, you know, Portland
• 1:19:48
  Hollywood doing sensational tours got it in the bag there.
• 1:19:53
  We did prioritise cast storage, so when within also the cast
• 1:19:58
  storage we've got unpeated. We've also got a huge range of
• 1:20:01
  casks. So everything from red wine,
• 1:20:04
  white wine, pour we've got. Desperate cherries.
• 1:20:07
  Bourbon, which I really hope we I'm going to try this if it
• 1:20:13
  comes out know that it was down to me and me pushing it.
• 1:20:16
  And what's your storage podcast? We'll claim it too.
• 1:20:21
  Here's a. Exclusive.
• 1:20:22
  We have Pilot Stout casket. Pilot.
• 1:20:27
  Yeah, love it. I've got a really funny story
• 1:20:30
  about Pilot but. I didn't leave.
• 1:20:33
  Yeah, sensational. So when we launched our
• 1:20:37
  inaugural Bonington, which was the forecast last January,
• 1:20:42
  obviously we didn't really have much else that was all of age.
• 1:20:45
  So I only tried it when it was about two years of age.
• 1:20:47
  Obviously, no whiskey. It was bloody sensation.
• 1:20:50
  Yeah, it was fantastic. It's I I checked the other day
• 1:20:55
  with Gregor from the distillery and he was like, it's it was all
• 1:20:59
  first two years. It's so I did a rock and.
• 1:21:01
  Roll So yeah, so I'm going to try get a sample to see where
• 1:21:03
  it's at. Also should probably say this I
• 1:21:06
  don't have pilot or where it's also they knew because they they
• 1:21:10
  did. It but the.
• 1:21:11
  Passing stuff, but I would. The cast just disappeared.
• 1:21:15
  So one night did they? But that's a that's a fun
• 1:21:16
  collaboration it. Is and I was actually worried
• 1:21:19
  because I thought we only filled 1 task and I was joking because
• 1:21:22
  I was like anytime I've we don't really do tasting stuff.
• 1:21:26
  We don't have enough kind of bottlings to do a field role.
• 1:21:29
  But I kept being like community of me and some of that stout of
• 1:21:32
  a sample and I'm not going to have any left in the task.
• 1:21:35
  I think there are a few more. I said Lagaville and Guinness
• 1:21:37
  made a bit of an impression on you.
• 1:21:38
  Yeah. The feeling that you're you're.
• 1:21:40
  Sensitive. You mentioned you're upright the
• 1:21:43
  first time laughing. About that right, I've got a
• 1:21:44
  really funny story and. It's the first time I ever came
• 1:21:47
  across Pilot SO. Only beer I can drink lager.
• 1:21:49
  Not I'm from Dundee and I had never heard.
• 1:21:52
  I've never had a pilot, but it was, it was a friend of mine who
• 1:21:56
  had moved out to London and spent a lot of time down in
• 1:21:58
  London. And he became a bit, yeah, you
• 1:22:00
  know, it came back every time he came back up.
• 1:22:02
  Then we're like, like London did.
• 1:22:03
  He go to your school. No, he didn't actually, but he's
• 1:22:07
  a bit aye. He was just a better start.
• 1:22:10
  Got. A London and he come back up.
• 1:22:11
  So anyway, we've come up, we've met for a pint and a bite to
• 1:22:13
  eat. I said look, I'll get your first
• 1:22:15
  first round what we're at. So we're standing at the bar.
• 1:22:17
  I can't know what bar it was, but they had Pilot and he's like
• 1:22:20
  oh, I'll have try that pillow please.
• 1:22:24
  I love it, I love it. The boy was like what?
• 1:22:29
  I was like I got a pint of gun. I said, what do you want?
• 1:22:32
  And he went, oh, I'll try that pillow.
• 1:22:38
  The pilot, Pilot. He was like the pillow and he.
• 1:22:45
  Didn't even say I love that. The guy just went pilot.
• 1:22:48
  I think next time I go into a bar I'm going to ask for a pint
• 1:22:50
  of the Pillow Peach Melba. But I should say it on this
• 1:22:56
  subject, whilst we're recording this, the next episode, 1 of the
• 1:23:01
  next episodes, yes, that we'll be doing will be our first
• 1:23:04
  proper fuel collaboration. Yeah, with a distillery as we
• 1:23:09
  are, we. Aside from Dornoch.
• 1:23:11
  Over Aside from Dornoch yeah but this is an official
• 1:23:14
  collaboration sponsorship. OK can we say that yeah.
• 1:23:20
  Can we say we're no longer looking for?
• 1:23:24
  We're always looking for I'm. Not.
• 1:23:26
  Always looking for, I mean, we are officially now we are
• 1:23:31
  covering where we're going to the Internet distillery.
• 1:23:35
  Which is not open to the. Pub not open to the public We're
• 1:23:36
  getting full access all areas and also we will be next week's
• 1:23:41
  episode we'll be covering a quite a significant moment for
• 1:23:44
  the distillery, which is which is really really, really
• 1:23:47
  exciting. There's a lot a lot of exciting
• 1:23:49
  stuff with we'll be hearing all about Rylaw talking about the
• 1:23:52
  rye whiskey selection. I'm really, really excited to
• 1:23:54
  find out more about that because the the distillery has so many,
• 1:23:57
  many interesting things going on.
• 1:23:58
  But also we'll be trying, I believe some of their single
• 1:24:01
  malt that they're that they've been producing that haven't
• 1:24:04
  actually already been released yet.
• 1:24:06
  Wink, wink, nod, nod. And you know, we'll be we'll
• 1:24:09
  also, I believe that further down the line be doing our first
• 1:24:13
  distillery spotlight tasting, which will instead of our indie
• 1:24:18
  bottler, our indie bottler taste, this will be a distillery
• 1:24:21
  version of the with interesting products.
• 1:24:23
  So very exciting. So stay tuned for that.
• 1:24:24
  Stay tuned. Keep, keep in touch.
• 1:24:25
  But yeah, so, and sternie and Sternie and Sternie and Sternie
• 1:24:29
  Rylaw, all these kind of things. It's it's very exciting stuff.
• 1:24:32
  And that it's it's it's an exciting time.
• 1:24:35
  And what I want to ask you about with new distilleries and and
• 1:24:38
  I'll be asking the guys that are interestingly for that is
• 1:24:41
  Mornington is not something that I know an awful lot about.
• 1:24:45
  When you look at Edinburgh and you look at whiskey and you're
• 1:24:46
  talking about the the sort of three big ones that we've got,
• 1:24:49
  right? You know, OK, N British, you can
• 1:24:53
  do a straw poll of people who even live in Edinburgh.
• 1:24:56
  They don't like whiskey too much, but still drink it.
• 1:24:58
  They wouldn't know that N British is what it is and where
• 1:25:01
  it is or even exist. Exactly.
• 1:25:03
  But you speak to people about distilleries in Edinburgh.
• 1:25:07
  Quarterly Distillery sticks out. Holy Rood Distillery sticks out
• 1:25:11
  because their visitor attractions will be made.
• 1:25:14
  Yeah. Makes a huge.
• 1:25:15
  Difference has Bonington just quietly now well whilst instead
• 1:25:19
  of being able to invite people. It sounds like you've focused on
• 1:25:22
  production. It sounds like you've focused on
• 1:25:24
  the longevity of your liquid, which is quite exciting,
• 1:25:27
  especially because what you're bottling now already.
• 1:25:29
  I'm going to be honest with you, I think, and again, I'm, I'm
• 1:25:32
  fairly opinionated and skeptical at the best of times and
• 1:25:36
  mainland peated whiskey is something that I can be really,
• 1:25:39
  really apprehensive about. I think that is my favorite
• 1:25:43
  peated whiskey I've had this year.
• 1:25:45
  Really. This year.
• 1:25:47
  And I'm going Ireland next month, but so far four months.
• 1:25:51
  Of the year. I've also I've also had plenty
• 1:25:54
  of whiskey. I actually think that the kind
• 1:25:56
  of light and fresh, clearly the silly character, having tried to
• 1:25:59
  draw crabby and spirit with, I don't get too much of the cask,
• 1:26:04
  which I don't hate. Yeah.
• 1:26:05
  And the peat on the palate is much bigger than it is on the
• 1:26:09
  nose. Yeah.
• 1:26:10
  If you like peated whiskey and you want to try something that's
• 1:26:12
  that you don't already have on your back bar the Bonington is a
• 1:26:15
  great I love. It it's an easygoing peat.
• 1:26:18
  What's the precise? What you.
• 1:26:19
  Bottling. So your peat is 51 and then your
• 1:26:22
  unpeated is 40. 8 because it drinks really, there is a.
• 1:26:25
  Bit on it you can tell, but I think that drinks great.
• 1:26:28
  But I remember having Stuart Dick from Torrevig, and that was
• 1:26:32
  a starting point for me before we went and met Mungo from that
• 1:26:36
  was doing our big stuff for the patriotic table, et cetera.
• 1:26:39
  But being able to distinguish what type of Pete you're getting
• 1:26:44
  is really, really important. And I would say that's the sort
• 1:26:47
  of smoky bacon round the fire, Pete.
• 1:26:49
  I like that. Yeah, we like that.
• 1:26:51
  No, we bacon razzles. I.
• 1:26:55
  Can drill down your suggestion. I'm gonna say I'm gonna say the
• 1:26:58
  burnt rubber is less popular rubber as soon.
• 1:27:02
  As you say that I was. Like, yeah, no, we are getting
• 1:27:06
  to that time of the of the evening with the recording where
• 1:27:09
  we do ask our guests for their what, 3?
• 1:27:10
  Drink can I say I prep Nicole with this and I think she's had
• 1:27:13
  she's changed her mind about 10 times in the last week just.
• 1:27:16
  Nervous because. Well, I guess.
• 1:27:18
  You must have been nervous because you you came in and you
• 1:27:20
  blurted your first one out to us before we even started
• 1:27:23
  recording. I know.
• 1:27:25
  I was saying before I came on as well, I didn't think I'd had
• 1:27:28
  like a fear of anything before I came on.
• 1:27:30
  So like I was saying like height spiders, nothing.
• 1:27:32
  And then when Ross messed me, like, so you're going to come on
• 1:27:34
  and I realized my fear was saying something stupid and it
• 1:27:39
  being recorded. And I'm saying it's like your
• 1:27:41
  Facebook memories. Because what worse?
• 1:27:44
  And, you know, maybe I should apologize, Hazel and I called
• 1:27:46
  you fairly aggressively. But I fight because it was
• 1:27:49
  really so. But clearly you're but you know,
• 1:27:52
  I thought you were quite happy with that.
• 1:27:54
  Then I actually messaged you. Say so.
• 1:27:57
  You coming on as you. Caught me once I've had like a
• 1:27:59
  year old coffees deep and. You were like.
• 1:28:01
  MMM, I'm not sure. I think that's just sounds like
• 1:28:05
  I'm so like I love having conversations with people as I
• 1:28:09
  say, you know, but the whiskey festival, yeah, I will like
• 1:28:11
  anytime I can go to them. I will absolutely attend them
• 1:28:15
  and I just favorite. So I I feel like this isn't a
• 1:28:21
  political one, but it's more like I because obviously work
• 1:28:24
  with the rest of the portfolio as well.
• 1:28:26
  We are a tiny, tiny team in terms of the sales side and it's
• 1:28:28
  us that do attend them. So we've pulled back massively.
• 1:28:31
  Like one my biggest regrets is not going to the fifth one.
• 1:28:35
  As I say, you know Justine, she's I just Can't Sing her pace
• 1:28:38
  this now. She's fantastic.
• 1:28:39
  You've been a huge supporter of all the brands she's.
• 1:28:42
  Another one that got called out. Sorry, she got called out.
• 1:28:45
  It was. It was for a moment said.
• 1:28:47
  You have to have just seen on. Yeah, called out because.
• 1:28:50
  She does the tours, surviving not being on the tour that she
• 1:28:53
  does around Lee. She's fantastic.
• 1:28:54
  She made to do it to her actually, and.
• 1:28:56
  She actually again really interesting on like the kind of
• 1:29:00
  Crabby's history. She actually soars quite a lot
• 1:29:02
  of historical crabbies bottlings.
• 1:29:05
  Knock has actually had a OK, I think it's like a 1980s
• 1:29:09
  eight-year old. It was a blend like when I first
• 1:29:12
  moved to Edinburgh as well. Anyway, sorry, don't but.
• 1:29:17
  What What's been your favorite? What's been your favorite?
• 1:29:21
  Whiskey fringe from Raw Ma Whiskey I love.
• 1:29:24
  I just think that people are more genuine, they're interested
• 1:29:28
  and obviously everyone's going to get like a little bit early.
• 1:29:30
  Are you going? To be there this year.
• 1:29:32
  Yes. Excellent.
• 1:29:34
  That is the kind of that festival for the first time and
• 1:29:38
  it's the, it's the probably, I think Angus and I would agree.
• 1:29:41
  It's the only whiskey festival that if we were getting married
• 1:29:44
  about that time, we would move our our wedding.
• 1:29:47
  So. Yeah, I thought you were
• 1:29:48
  suggesting. So the answer is I people were
• 1:29:53
  new to the podcast and I used to live and die by the whiskey
• 1:29:57
  fringe. And it happened to be last year
• 1:30:00
  the same time as my wedding. Yeah.
• 1:30:02
  And so about. So I was in northern rural
• 1:30:04
  Michigan when the whiskey friends was happening.
• 1:30:06
  And what we'll see again, a little shit for Dougie Little.
• 1:30:08
  He'll be delighted with this tonight.
• 1:30:10
  And he took a took a lot of the orange kind of halftime orange
• 1:30:14
  drams and gave them to me as a wedding gift, which was nice,
• 1:30:16
  but I'm never getting married. Also, I don't intend.
• 1:30:20
  Never getting married again. I obviously don't intend to get
• 1:30:24
  married again my my fantastic wife, but but also, but but
• 1:30:28
  also. If I did, it would not be in
• 1:30:31
  August. Yeah, I'm never wishing whiskey.
• 1:30:33
  I think I think what you guys should do and I think I think
• 1:30:38
  it'd be a really nice thing if you renewed your vows every year
• 1:30:41
  and I think you should go Michigan and Michigan.
• 1:30:43
  You just don't want me to go to Wesley, Fred.
• 1:30:45
  I really like the fact that we go and we can we we went and
• 1:30:48
  also and also we we we replaced Ross a believe of our Vicky
• 1:30:52
  Wicky. Vicky, I was.
• 1:30:54
  Fantastic, yeah. Anyway, anyway, sorry so Wesley
• 1:30:59
  Fred's great answer by the way, my favorite festival as well.
• 1:31:02
  This. Is so much fun.
• 1:31:03
  Also three days as well, which seems like a lot but.
• 1:31:05
  Actually I I go on the Saturday and the Sunday and I like on the
• 1:31:07
  Saturday night being like I can't do this Sunday, I can't do
• 1:31:10
  this Sunday. Let's just do much and then go
• 1:31:11
  on the Sunday and have a great time.
• 1:31:12
  And we're all in the same boat though as well, again.
• 1:31:14
  And that just highlights how good that was going to
• 1:31:16
  Australia. Yeah, we're all helping each
• 1:31:17
  other getting those coffee. Yeah, and Alex Thompson, Who?
• 1:31:20
  Oh yeah. Contact what's?
• 1:31:23
  A. Dent I the way.
• 1:31:25
  I'm. Alarming, but when I asked him I
• 1:31:27
  went over and asked him before we got started.
• 1:31:30
  There's a clip on this where he was like feeling great.
• 1:31:32
  I had an oink this morning. What's that oink?
• 1:31:35
  It's a roll. It's a roll shop in Edinburgh.
• 1:31:38
  But you get, it's like a whole. Group.
• 1:31:45
  So the context of listeners from elsewhere, Oink is the business
• 1:31:48
  in Edinburgh where you get basically pulled a pulled pork
• 1:31:51
  roll. I thought Alex was like just the
• 1:31:56
  most. Genuine and you've.
• 1:32:05
  Just they do like hog roast they do.
• 1:32:07
  It's all it's all pork based. Products how?
• 1:32:12
  You feeling today? Great.
• 1:32:14
  I don't like this one. And he was like, just want to
• 1:32:20
  clarify. I said great, you want three
• 1:32:26
  stories here? We got 3 drams.
• 1:32:28
  Let's go. DRAM #1.
• 1:32:31
  Yes. So I the reason I was to trying
• 1:32:34
  to run them by you because I was a bit worried that they were
• 1:32:37
  going to be a bit mainstream, But I have focused and obviously
• 1:32:42
  I've said it before as well, the whiskey industry being the most
• 1:32:45
  fantastic place. The ones that I've chosen, I've
• 1:32:47
  kind of based around experiences as well the DRAM I.
• 1:32:50
  Think there's the ones. Yes, that's where it's all about
• 1:32:52
  the. Stories.
• 1:32:54
  Your jumper and right. Do you know what I mean?
• 1:32:55
  So the first one I'm going to go for is the Glenfiddich Fire and
• 1:33:00
  Cane. Oh.
• 1:33:01
  Yeah. Yeah, so love again also saying
• 1:33:04
  I never shy away from the peat, but I like one that's well
• 1:33:06
  balanced and obviously it's in the rum cast.
• 1:33:08
  So it's the good balance of the Smokey and the kind of sweeter
• 1:33:11
  notes and caramelised coming from the rum.
• 1:33:15
  The one thing I would say is on the experience I was hugely
• 1:33:21
  privileged to go to, don't know if anyone's ever been to or
• 1:33:24
  heard of and the Glenfiddich experience, yeah, So I went to
• 1:33:29
  it obviously before it stopped and actually for me, so
• 1:33:32
  ultimately. This is the festival.
• 1:33:35
  This is the festival. The very best.
• 1:33:37
  I never know. The very fast, so too young.
• 1:33:39
  Sense. We probably.
• 1:33:43
  Ruined it for you. There won't be any pitches of
• 1:33:45
  piss getting thrown. Graham Graham The Gumforic
• 1:33:51
  Festival's we mentioned once before and somebody's won 3
• 1:33:53
  drams. No, Oh, Cam.
• 1:33:55
  Cam and Ewan Mcglutterly faces and Pacos.
• 1:33:57
  Yeah, we've been a VIP guest, so it's.
• 1:33:59
  Also Mark Thompson talked about how on his episode he talked
• 1:34:03
  about how he started this, how it carried on the snowball
• 1:34:07
  effect of it growing. So and I.
• 1:34:09
  Think this is about I probably I, so I went when it was, yeah.
• 1:34:13
  I. I did and you know, I was
• 1:34:15
  actually, I feel I'm showing off now.
• 1:34:18
  I was very privileged that I again in my past life worked for
• 1:34:24
  quite a big hospitality group and the buyer had been invited
• 1:34:28
  by the MD offering grants to stay in the house.
• 1:34:31
  So you know when everyone was like.
• 1:34:32
  Camping. Yeah, yeah, getting rained on.
• 1:34:35
  I was actually dry in the house and they were fantastic.
• 1:34:38
  Neil, the MD of Bloom Grants and his wife were fantastic.
• 1:34:40
  So went to this, you know, huge activation by Glenferrick and it
• 1:34:46
  was probably one of the first whiskey activations.
• 1:34:48
  I'm saying activation. I mean it was huge I'd ever been
• 1:34:51
  to, but I think what I liked about it is, you know, typically
• 1:34:54
  you would do a whiskey tasting around, you know, like a
• 1:34:57
  boardroom or something like this and that's any like, or dinners,
• 1:35:00
  like pair of dinners and stuff. I've been to this was, you know,
• 1:35:02
  live music. There was like a DJ and a there
• 1:35:06
  was a forest rave and a lot of food.
• 1:35:09
  It was just really modern. Obviously that was them
• 1:35:12
  highlighting their experimental series, but I just remember
• 1:35:14
  thinking whiskey doesn't need to be, you know, kind of
• 1:35:18
  traditionally what it always has been.
• 1:35:20
  So I think this was for me. And then obviously I mean with
• 1:35:22
  the actual firing cane itself, it's.
• 1:35:24
  Really. Good and it's maintained one of
• 1:35:27
  my favorite throughout the years.
• 1:35:28
  So I said that's my favorite. You know, again, the DRAM and
• 1:35:32
  the experience it just if I see it on a back bar, which is
• 1:35:35
  obviously is here, which I pointed out and I'm maybe taking
• 1:35:39
  a bit too long to decide what I want, I will just kind of
• 1:35:41
  gravitate towards exist. Yeah, it's a trusting.
• 1:35:43
  It's an easy goal like when you you're talking about like
• 1:35:46
  mainstream drams and stuff like that.
• 1:35:47
  But if you've got. Big boys into.
• 1:35:48
  It but if you've got a walk 3 DRAM that you, you can suddenly
• 1:35:51
  walk into a bar and say, I'll take that and you're not having
• 1:35:53
  to break the bank to get it. It's a great, it's a great
• 1:35:56
  thing. To do and obviously if glass is
• 1:35:57
  like. It's.
• 1:35:58
  Quite Orange Fire again was one of the most interesting products
• 1:36:01
  Confedic released in a long time.
• 1:36:03
  Yeah, she said. Rum Castle and Frederick.
• 1:36:06
  Yeah. I remember I I first tried it I
• 1:36:08
  just had a really strange memory going to a funeral funeral in
• 1:36:12
  Paisley and having this and having to stay with an
• 1:36:15
  ex-girlfriend and was having her family DJs and raves and I had
• 1:36:19
  to stay this night in a hotel in Paisley and she wasn't allowed
• 1:36:23
  to stay with me. Her parents were very religious,
• 1:36:25
  so I had to have a hotel room. I don't think that was because
• 1:36:27
  of alleged me, I just feel like you're not sleeping with that.
• 1:36:30
  Yeah, so I had a hotel room and I had a hotel room in Paisley.
• 1:36:34
  I arrived late at night and I went down to the bar and they
• 1:36:37
  and the Farragut had just been really shit.
• 1:36:39
  It's like 3 LB in it and I had it and that that's but only
• 1:36:41
  member of that ramp. Sorry for having my own whiskey
• 1:36:43
  story. I.
• 1:36:44
  Think I'd. Be like, it's good.
• 1:36:45
  It's like a week. 'S story.
• 1:36:47
  I just have an absolute Tiffany. It took us up.
• 1:36:50
  Ross just brought us. No, yeah, there's no I would say
• 1:36:52
  it now. I would.
• 1:36:53
  Say for every occasion. I would.
• 1:36:54
  Say it. I think no, I might be wrong
• 1:36:57
  here, but actually the. Smallest hotel room I've ever
• 1:36:59
  stayed in I. Mean, I'm not.
• 1:37:00
  I'm not talking about. Save me money for.
• 1:37:03
  That enough? As a single bed and.
• 1:37:05
  Jody Bucking. Does he mention farming?
• 1:37:10
  No can Vinnie can envy, can envy.
• 1:37:13
  But was that the same festival? Yeah, but it might have been so.
• 1:37:16
  That's the third. So you're effectively the third
• 1:37:18
  person that's talked about these?
• 1:37:20
  But honestly, bring Glenverd Fest back back.
• 1:37:23
  So I. Remember, obviously.
• 1:37:25
  From like a sales point of view and we got like a huge portfolio
• 1:37:29
  elsewhere as well. And I remember one of my
• 1:37:31
  previous line managers saying, you know, when you're like
• 1:37:34
  sending a team meeting ago. So if money was no option, we're
• 1:37:37
  like, OK, getting delirious already.
• 1:37:39
  If money was no option, what would you do?
• 1:37:41
  Every single time the whole team would roll their eyes because
• 1:37:43
  I'd be like experience. Because again, well, I mean, it
• 1:37:47
  just proves that these things, they do have lasting brands
• 1:37:50
  loyalty because. What was it not if you bought if
• 1:37:53
  you were So it first started out that if you bought if you had a
• 1:37:56
  certain amount of like our William Grant and Sons product
• 1:37:59
  stopped behind the bar. But then it grew and grew.
• 1:38:02
  But even things like there was, did they not do special?
• 1:38:05
  That was all the Century Club, yeah.
• 1:38:07
  But no, but no. But I think that's what Mark
• 1:38:08
  Thompson was saying was they, they said if you it's, it was
• 1:38:11
  the way that you got invited to go.
• 1:38:14
  If you were, it was. Obviously it was exactly what
• 1:38:16
  you're thinking about Century Club.
• 1:38:17
  I think it was just a little bit less than, yeah.
• 1:38:20
  Less than that and also then there's not one.
• 1:38:21
  They did bottles their own bottling for it and they do.
• 1:38:25
  Touring the distillery as well and that's probably a very good
• 1:38:28
  so everyone. That's so hard.
• 1:38:30
  I think everyone got their. Own way up there because
• 1:38:32
  obviously everything like you've got kind of fed and and watered
• 1:38:34
  and everything and like you, that's probably the easiest way
• 1:38:38
  to get all that many bartenders up there because probably the
• 1:38:41
  travel's quite expensive. I think they probably put on
• 1:38:42
  buses, but then around the distillery as well.
• 1:38:45
  Yeah. So actually in terms of the
• 1:38:46
  education side, obviously it was a hoot.
• 1:38:48
  Was I up in awake for any distillators?
• 1:38:51
  You take 100, you take 100 Bartons of that event, they're
• 1:38:54
  all going to go back and talk about your brands.
• 1:38:55
  Oh. How is it like this?
• 1:38:57
  Is like this. This must have been 7-8 years.
• 1:38:59
  Ago, yeah. So fact I'm still.
• 1:39:01
  How was going for the festival it?
• 1:39:03
  Was sensational. When you talk about sorry, when
• 1:39:05
  you talk about brand activation, for anyone listening, a brand
• 1:39:07
  activation is effectively then bringing out a new product or
• 1:39:11
  something like that and just a want is effectively like saying
• 1:39:14
  it's a brand launch to. Promote it well, a brand active.
• 1:39:16
  So for instance, with the woven high balls, that's a perfect
• 1:39:18
  example of a smaller scale brand activation, but it's around, you
• 1:39:22
  know, all of the kind of the Edinburgh bars, the Glasgow
• 1:39:24
  bars. A brand activation could be
• 1:39:25
  anything from like a malt of the month, you know, which again,
• 1:39:29
  usually for the most part, you know, makes whiskeys a little
• 1:39:32
  bit more kind of price point accessible.
• 1:39:35
  Run it for a month a little bit cheaper.
• 1:39:37
  That is anything to kind of push a brand, whether it be a
• 1:39:40
  tasting, yeah, any of these things also, that's just like an
• 1:39:43
  absolute. Sponsored glassware for the
• 1:39:45
  mortal man full of these different things.
• 1:39:47
  Collaborative ideas. It's just anything and all this
• 1:39:49
  takes obviously like thought and effort behind it.
• 1:39:51
  Yeah, the glitter experience was just a monster.
• 1:39:55
  That's a great it's. A great first story.
• 1:39:57
  It's great. Thank you.
• 1:39:58
  It's downhill from here. So that one, the next one
• 1:40:04
  probably the Glenn and you signet.
• 1:40:06
  So again, this is all coming from like my bartender days and
• 1:40:11
  so it was when it first came out because I think you'll be able
• 1:40:14
  to fill me on this. Have there been a few different
• 1:40:17
  signet? They've done a signet reserve as
• 1:40:19
  well, but the signet was signet was around for all on.
• 1:40:22
  So it's the first. It was the first.
• 1:40:24
  One and they've done this kind of heavily malt, heavily toasted
• 1:40:27
  barley, they called it chocolate malt that's.
• 1:40:30
  I was going to say it kind of fits in perfect to this.
• 1:40:34
  And I think for me it was probably the first time that I'd
• 1:40:38
  potentially, I mean obviously the grandfather came fits into
• 1:40:41
  it as well. But they really kind of
• 1:40:43
  highlighted, OK, it is a non age statement.
• 1:40:46
  They kind of gave you a bit of an incline of what's in it.
• 1:40:48
  And obviously for the price point you can usually kind of
• 1:40:50
  figure out, OK, some older expressions in there.
• 1:40:55
  And I think that's the first time I kind of like kind of
• 1:40:57
  thought about the process of actually the age statement side.
• 1:41:01
  Not it. Doesn't matter.
• 1:41:02
  Yeah, exactly. And I think I kind.
• 1:41:04
  Of already knew it as well because obviously I worked in
• 1:41:07
  the hospital for a while, but actually for then given the
• 1:41:09
  facts of this is what's in it and all they'll change.
• 1:41:13
  Every now and again. Was that a Glenmorne G event?
• 1:41:16
  Or something. Yeah.
• 1:41:16
  So I went. I was again invited to the
• 1:41:19
  Glenmorangie House hosted by. This is what I'm saying.
• 1:41:22
  Yeah, yeah, yeah, I tell you what.
• 1:41:27
  I don't want to. Say.
• 1:41:28
  Doing a trip well by my loyalty. The the.
• 1:41:30
  The Glen Miranda House. Yeah.
• 1:41:32
  It was a slightly bigger hotel room than yours in Paisley I
• 1:41:35
  think. I.
• 1:41:36
  Said yeah Nicole VIP Leslie seems to be the way to get this
• 1:41:40
  done Another fantastic story and Glenmondre house is I've got to
• 1:41:44
  say I am desperate to go never been sounds like an epic venue
• 1:41:48
  what is our. I've seen, I've seen how much
• 1:41:50
  your room's a night, so I need to be invited I.
• 1:41:54
  What's the What's our What's our third and final story?
• 1:41:57
  So still linking into the whole experience side, and obviously I
• 1:42:01
  was incredibly privileged to go to the other two, but just one
• 1:42:06
  showcase that it doesn't always need to obviously be like a
• 1:42:08
  superb expensive exclusive event.
• 1:42:11
  And one that I've been to recently is Wovens Open Studios.
• 1:42:15
  Oh, desperate to go to one of these.
• 1:42:17
  Oh, you're honestly you're missing out.
• 1:42:19
  Sensational idea. Yeah.
• 1:42:21
  And I think that's what I'm seeing a lot more brands as well
• 1:42:23
  even doing like in house almost like trade shows rather.
• 1:42:26
  Well, I've seen a bit of this explain.
• 1:42:28
  What, what, what what? What Is one of these open?
• 1:42:30
  It is, honestly. What actually happens?
• 1:42:33
  What? So I.
• 1:42:34
  Think. Obviously it would be able to
• 1:42:36
  potentially correct me. I think they advertise on their
• 1:42:39
  social media or if you're on maybe they're mailing this or
• 1:42:41
  something, an invite if you'd like to come.
• 1:42:43
  I think they're trying to move them around Scotland a little
• 1:42:46
  bit, yeah. So they used to them once a
• 1:42:48
  month. They've cut back a little bit.
• 1:42:49
  It used to be once a month in Edinburgh, pretty much in their
• 1:42:52
  like storage unit. It's like really, really cool
• 1:42:55
  and they would do these free events.
• 1:42:57
  Was this stuff a pizza as well? Oh, so much pizza.
• 1:43:00
  You see pizza. Yeah, yeah, yeah.
• 1:43:02
  Yeah, I'm sorry, accessible and So what was come?
• 1:43:04
  For the pizza, stay for the whiskey, Yeah.
• 1:43:06
  Yeah, well, this is thing. So you can go and you know
• 1:43:08
  they'll do a couple of like cocktails and eyeballs on the
• 1:43:12
  night, but you can pretty much taste their whole portfolio.
• 1:43:15
  So if you've tasted something but not another one, you know
• 1:43:17
  someone will be there from the team.
• 1:43:18
  And it's also probably unlimited chance to get the full team
• 1:43:21
  there. So you've obviously got Hazel
• 1:43:23
  who's just, you know, the best. Nasal Hazel.
• 1:43:26
  Honest. Yeah, see, in terms of
• 1:43:28
  salespeople in Edinburgh, like I moved to Edinburgh, she like
• 1:43:31
  took me a drawing. She's fantastic and she's so
• 1:43:33
  genuine. I think that's why she does
• 1:43:35
  people so well. People also.
• 1:43:36
  Probably don't know this and she's she's been on the podcast.
• 1:43:39
  Twice. She's our first property.
• 1:43:40
  Yeah, yeah. Hazel McLeod is a killer.
• 1:43:44
  He's a killer. She had over 400 accounts when
• 1:43:47
  she was William Grant and Sons BM.
• 1:43:49
  Like, I don't know anybody who managed that workload.
• 1:43:52
  Yeah, absolute killer. And she's just so.
• 1:43:54
  Genuine. I think this is the thing that
• 1:43:56
  is, you know, speak about the product and stuff, but people
• 1:43:58
  buy from people, yeah. People buy people.
• 1:44:01
  I've said it I. Have the best product, right?
• 1:44:04
  You can have my favorite like this is the thing coming from
• 1:44:06
  the OPS side as well. You can have my favorite brand.
• 1:44:09
  See if I, I'm not really keen to sit down my coffee and have a
• 1:44:12
  conversation with you. I'm I'm probably not going to be
• 1:44:14
  doing extra activity. So I think it's absolutely key
• 1:44:17
  to have the right people. So anyway, so Hazel who?
• 1:44:20
  Yeah, just absolutely sensational.
• 1:44:22
  It's the sales side. So you've obviously got Pete as
• 1:44:25
  well. He does the blender.
• 1:44:26
  You've got the full team there. So any like complicated
• 1:44:29
  questions you used to ever going to ask?
• 1:44:31
  You know, the team's there you go.
• 1:44:32
  You try all their products. But the one that stood out to
• 1:44:35
  me, you know, also saying I love the experimental things as well.
• 1:44:39
  And in terms of even if it's going to be a little bit
• 1:44:41
  experimental, that's not technically Scotch.
• 1:44:43
  It's their the Coffee 1. So it's the WFC.
• 1:44:47
  Great, this is nice. Did.
• 1:44:48
  You try and So what? The drums Gram that we've tried
• 1:44:52
  about four weeks ago. I don't know what it's like an
• 1:44:55
  elderflower, Tony. I mean, it's actually.
• 1:44:57
  For. For.
• 1:44:58
  Coffee I will, I will say for. For anyone that's more quite
• 1:45:02
  locally based, it is on the back bar.
• 1:45:04
  Yeah, Digger. Yeah, so.
• 1:45:05
  I I'm actually quite from like Kev put on the.
• 1:45:07
  Instant. You were called out on.
• 1:45:11
  So I I feel on the. Diggers Instagram sleep that
• 1:45:14
  night. You had that, he said.
• 1:45:16
  After you emptied the bottle we had.
• 1:45:18
  To buy it and. Say not beat someone else.
• 1:45:21
  I. Feel.
• 1:45:22
  Pathetic arms got this on the back bar with Kev who this
• 1:45:25
  landlord here put on on the he puts new drums on the his
• 1:45:29
  Instagram but I was. Going to say he.
• 1:45:31
  Is and. He's.
• 1:45:33
  Fantastic, he said after emptying the bottle on the
• 1:45:36
  latest podcast. So I Ross, I would say.
• 1:45:39
  We had to get his little box. I would.
• 1:45:40
  I would sleep in a week. I would like to clarify his and
• 1:45:42
  I are very good friends, but there was a there's a chance,
• 1:45:45
  you know, I was maybe slight chancer when she was in with
• 1:45:48
  this. Slight chance.
• 1:45:50
  I poured a glass, I enjoyed it. Kev watched the podcast and it
• 1:45:54
  turns out I poured myself about 5 glasses.
• 1:46:00
  They would afraid of the caffeine.
• 1:46:04
  Not me. I'm not a coffee drinker.
• 1:46:06
  Fucking a Wednesday. Night.
• 1:46:09
  I'm saying, I'm saying. Of whiskey.
• 1:46:11
  I'm honestly saying this is magic.
• 1:46:13
  I'm saying my local pubs need to get this in like.
• 1:46:16
  And so the Diggers now has this coffee whiskey blend, Demara
• 1:46:21
  sugar spirit drink Nicole mentions.
• 1:46:25
  And Kev. Got it.
• 1:46:26
  Literally as a breakfast whiskey.
• 1:46:28
  Oh. Yeah, but Kev literally bought
• 1:46:30
  it because of the amount that I drunk there.
• 1:46:33
  They go there. They.
• 1:46:34
  Go. That's a great final DRAM, I
• 1:46:36
  think. Yes, it's called.
• 1:46:37
  Class and I think if people can make it to the open studios
• 1:46:40
  especially as well if they're new to woven and obviously you
• 1:46:42
  said as well before I came on you can do an on brand DRAM.
• 1:46:47
  I would like to say I'm. Oh, you see?
• 1:46:49
  Oh, you used to? Get a booty.
• 1:46:52
  Stab No, no, no, no. I think that's because we're
• 1:46:54
  quite new. And I would say that actually,
• 1:46:57
  you know, we've done a couple of kind of really intimate launches
• 1:47:00
  for our bond into which Kev's came through.
• 1:47:02
  And again, as I say, like honestly, for being such a small
• 1:47:05
  sales team and we probably don't get around everyone as much as I
• 1:47:08
  really wish I could, he's such a good supporter of these as well
• 1:47:12
  as Aberfalls and I just can't find them coming off.
• 1:47:15
  But we've not really done one that's potentially a bit more
• 1:47:17
  open to the public. Sure.
• 1:47:18
  So I would like to do something like that and then potentially
• 1:47:22
  if I'm on speaking about ABBA, if I don't know if you do well
• 1:47:25
  in other world, yeah. Of course, the company is part
• 1:47:29
  of the Facebook group Bangs Big Whiskey Drinker.
• 1:47:31
  Yeah. We've got Yeah On on our
• 1:47:33
  Facebook group. We've got quite a lot of fans
• 1:47:36
  of. Welsh whiskey, yeah.
• 1:47:38
  We will. Still, because the GI's just
• 1:47:39
  actually. We've done ourselves a
• 1:47:40
  disservice by not talking about our falls.
• 1:47:42
  Are we back? But we've we're back on for a
• 1:47:45
  second there. Because I do.
• 1:47:47
  And talk. I buy.
• 1:47:49
  Leather a lot, so I'm so sorry. What is what is your favorite
• 1:47:52
  DRAM in the portfolio? It's a nice way to end
• 1:47:56
  personally. One is I really, I feel like
• 1:47:59
  because all the other Boningtons have sold out, all the other
• 1:48:01
  Boningtons were in stock. The chimpier was sensational.
• 1:48:05
  I'm going to go John Kirby, But again, this is because I'm not
• 1:48:07
  I. Would say.
• 1:48:08
  It easy. I'm not.
• 1:48:09
  Yeah, I. Really.
• 1:48:12
  I think second, I would go for the peated.
• 1:48:15
  I do like anything again and I wore that's currently being
• 1:48:19
  stored in warehouse. Anything peered?
• 1:48:20
  Yeah, it's just sensational. It's very nice and I would say
• 1:48:23
  that actually maybe a distillery character there is burnt rubber
• 1:48:26
  because I got actually a little bit of burnt rubber in the John
• 1:48:29
  Crabby. Oh, there you go.
• 1:48:30
  So leave it of that. But, and this is where opinions
• 1:48:34
  for me, the unpaid, the unpaid Bonington, the Muscat for me,
• 1:48:40
  I'm just, I'm a real sucker for you.
• 1:48:42
  It's just amazing. Thank you so much, Nicole, for
• 1:48:44
  coming in. Absolutely fantastic.
• 1:48:45
  Thank you for the drums. Thank you to everyone who's been
• 1:48:47
  tuning in and listening. It's been great.
• 1:48:49
  Please don't forget to pass the pod.
• 1:48:51
  Give us five stars. How can people find you in
• 1:48:53
  Nicole? How can people get in touch with
• 1:48:54
  you, follow you and see what you're getting up to?
• 1:48:57
  So me I'm I'm located in times I was in the Bonington and we're
• 1:49:01
  currently actually saying to Ross that we're exclusive at the
• 1:49:04
  moment that we record this through our my whiskey.
• 1:49:07
  So that's wholesale, retail online next and everything for
• 1:49:11
  the peated and unpeated Muscat until the 1st of May.
• 1:49:14
  So depend on when this is, they should hopefully still have a
• 1:49:17
  lot of stock remaining and. This is good I.
• 1:49:19
  Watched in May, so you've got. Oh.
• 1:49:21
  Snap it up, snap it up, as I say.
• 1:49:23
  So there's about 160 cases of each of these that are done.
• 1:49:27
  And once it's gone, it's gone. Yeah.
• 1:49:29
  So definitely through there in terms of the Bonington move, our
• 1:49:33
  own buds and whiskey Instagram as well, which is the best way.
• 1:49:37
  And then other than that, I will be harassing at the whiskey
• 1:49:40
  festivals where you will need to try the John Carvey, but. 1/2.
• 1:49:43
  Percent Well, look, give us a code name, right?
• 1:49:46
  A code word, right? So if people are at the whiskey
• 1:49:49
  festivals and they've listened to this episode and they come up
• 1:49:52
  to you and say code word or code, I'll tell you what, right?
• 1:49:55
  I'll frozen cream egg, frozen cream egg, right?
• 1:49:58
  If anyone if you ever listen to this.
• 1:50:00
  I feel like that's like an act of aggression.
• 1:50:03
  But if you are if you are going to if.
• 1:50:05
  You mean to do me harm? Cream Egg if you're a friendly
• 1:50:08
  Alfie, which is my cat's name. Alfie, Kathy, no, I would say
• 1:50:12
  what I would like is let's just see this as a test.
• 1:50:14
  If you're at any whiskey festival throughout the year,
• 1:50:16
  testing, right? And you see the Bonington
• 1:50:19
  Crabbies stand and you see Nicole standing there, go up and
• 1:50:23
  just say frozen, a wink as well. A wink.
• 1:50:26
  Frozen cream egg, right? And that.
• 1:50:29
  'Cause why do my colleagues go like what?
• 1:50:31
  The Hell's going? Not even about bring me a frozen
• 1:50:34
  cream egg. Yeah, I'm saying nothing.
• 1:50:36
  Frozen. That's a good one.
• 1:50:38
  That's a good frozen cream egg. You know, I said I didn't have
• 1:50:41
  any fears before this, apart from saying silly things on
• 1:50:44
  camera. Now it's being handed.
• 1:50:46
  Under the frozen. Cream egg, but it's.
• 1:50:48
  Hands out and. No, thank you so much for
• 1:50:53
  listening. And don't forget, don't forget
• 1:50:55
  inch Derney episode, massive news or whiskey stories podcast
• 1:50:58
  collaborators be able with these guys.
• 1:51:00
  We're really looking forward to going to the the distillery.
• 1:51:03
  We've got a lot of two. Pods with them, Yeah, absolutely
• 1:51:06
  fantastic. It's worth saying, if you don't
• 1:51:08
  know Bond, you don't know Crabbies.
• 1:51:10
  Get the get the John Krabby. It's cheapest chips.
• 1:51:12
  It's great liquid. You can use it in any
• 1:51:14
  circumstance. And now you know you can get up
• 1:51:16
  and roll my whiskeys. Thank you so much for listening.
• 1:51:19
  Cheers. Thanks.
• 1:51:20
  Very much. Guys, cheers.
• 1:51:20
  Bye.