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Whisky Unfinished Special Episode - Singapore Office Opening · Whisky Unfinished

• 0:00
  SPEAKER_00: A lot of business meetings and transactions, they never go past the first meeting because you've not been able to get them to open up your stuff.
• 0:08
  SPEAKER_00: Every single one of us are selling something that we want to do.
• 0:13
  SPEAKER_00: If you are just someone who easily forget in the next 30 minutes, why would they open up the first today's episode?
• 0:23
  SPEAKER_01: I think is an interesting one because we're tasting a very special app temple at 34 years old.
• 0:29
  SPEAKER_01: We've done it for 20 plus years and relationship building with clients all over the world.
• 0:34
  SPEAKER_00: You will get seven noise before the end.
• 0:37
  SPEAKER_01: No! No!
• 0:39
  SPEAKER_00: The reason why people say no is not because they're not interested in the product.
• 0:44
  SPEAKER_00: It's the requirement for them to get more information.
• 0:47
  SPEAKER_01: Blair Apple 18-year-old, Gary.
• 0:49
  SPEAKER_00: You may be a subject matter expert.
• 0:52
  SPEAKER_00: You've got to make a conscious effort to be able to have that ability to adapt.
• 0:57
  SPEAKER_00: Cole dealer, 12-year-old.
• 0:59
  SPEAKER_00: You have to be the same in real life.
• 1:02
  SPEAKER_00: So whatever you showcase on screen has to be the same person who you are in person.
• 1:08
  SPEAKER_01: 14-year-old cold dealer for ate with a cherry cat.
• 1:11
  SPEAKER_00: But the first time I ever had a drink was when I was 15 years old and that was a whiskey colour.
• 1:15
  SPEAKER_01: But why whiskey?
• 1:16
  SPEAKER_00: If you're in India, uh there's there's two religions.
• 1:18
  SPEAKER_00: One's cricket, the other's whiskey.
• 1:21
  SPEAKER_01: Hey guys, Rakesh here, the Whiskey Chief.
• 1:24
  SPEAKER_01: Firstly, thank you so much for watching this.
• 1:25
  SPEAKER_01: I really appreciate it.
• 1:27
  SPEAKER_01: If you could like and subscribe below, it really helps us bring the best whiskeys to you and keep doing this show the best we can.
• 1:33
  SPEAKER_01: Thanks.
• 1:34
  SPEAKER_01: Welcome to a very special episode of Whiskey Unfinished.
• 1:38
  SPEAKER_01: Two reasons this episode is special.
• 1:40
  SPEAKER_01: One, we're filming here in Singapore for the first time.
• 1:43
  SPEAKER_01: And two, this is actually our bragging office in Singapore, Cast of Significance office, which uh Joseph is now leading.
• 1:51
  SPEAKER_01: And welcome to the show, Joseph.
• 1:52
  SPEAKER_01: Welcome to the team.
• 1:53
  SPEAKER_01: Uh Joseph, great to have you.
• 1:55
  SPEAKER_00: Likewise.
• 1:56
  SPEAKER_00: And uh, you know, I think we should pretty start with a clink of the glasses.
• 1:59
  SPEAKER_01: Yeah, then cheers.
• 2:07
  SPEAKER_01: This first whiskey we're having here, and and today's episode, I think, is an interesting one because we'll be tasting a Blair Athel 18-year-old sherry.
• 2:16
  SPEAKER_01: Uh, this is a PX sherry.
• 2:17
  SPEAKER_01: We're gonna do two sherry whiskeys and two PD whiskies.
• 2:21
  SPEAKER_01: Uh, and we'll go through a very special cast sample that's 34 years old, and then we're gonna finish off with two kolelas.
• 2:28
  SPEAKER_01: So a bit older than me.
• 2:29
  SPEAKER_01: Yeah, just a bit older than you.
• 2:31
  SPEAKER_01: Maybe, right?
• 2:32
  SPEAKER_01: And uh, we'll do one kolila that's in Burton, and we'll do one Kolila that's in Sherry.
• 2:38
  SPEAKER_01: So kind of fun to try Kolila, same whiskey, obviously, same distillery, but in two very different cat spinaches.
• 2:45
  SPEAKER_01: So we'll get through some of the whiskeys, um, but wanted to really chat to you today about your experience over the last 20 plus years, right?
• 2:54
  SPEAKER_01: Across uh financial services, alternative uh assets, um, and and a whole bunch of other things.
• 3:01
  SPEAKER_01: But uh in researching a little bit about obviously your profile and background, I know one of the things that you you like to say a lot, especially on on LinkedIn, is people first always, right?
• 3:13
  SPEAKER_01: What does that mean to you?
• 3:15
  SPEAKER_01: What why is that such a big part of your philosophy?
• 3:19
  SPEAKER_00: Well, to see one of the main things about uh uh any kind of connection, whether it be a personal or a or a professional one, is uh I think uh with AI coming in and everything, it's just about um having on building those relationships, getting past you know your normal, you know, banter, but actually focusing on actually um on building that that that trust, that that long-term connection.
• 3:45
  SPEAKER_00: I think that is very, very important.
• 3:47
  SPEAKER_00: And the only way you can do that is is by being you know um open about what you are bringing to the table.
• 3:54
  SPEAKER_00: Um listening more than speaking is very, very important as well.
• 3:57
  SPEAKER_00: I mean, getting the other person to sort of um you know uh open up them um you know, open themselves up.
• 4:05
  SPEAKER_00: And I think I think that is important, but apart from that, um, you know, people do not like to be treated as an account number.
• 4:14
  SPEAKER_00: People like to be treated uh as a person, as a human being.
• 4:18
  SPEAKER_00: And with a lot of different companies and and associations uh that I have worked with or uh advised, um that is one thing which I've always uh put at the foremost.
• 4:28
  SPEAKER_00: Like treat a person as an individual.
• 4:31
  SPEAKER_00: Every single person is different.
• 4:33
  SPEAKER_00: You can't sort of uh have a one-size-fits-all sort of mentality, which uh a lot of people do in today's world, you know, just to cut corners.
• 4:42
  SPEAKER_00: But uh in building a lifelong relationship, there's no corners that you can actually look at cutting to make it um, you know, uh very, very successful moving forward.
• 4:51
  SPEAKER_01: And one thing you said there, uh transparency, right?
• 4:54
  SPEAKER_01: Being open, that's kind of the key to building a strong relationship with someone.
• 4:58
  SPEAKER_01: What are some of the other keys in your experience now?
• 5:00
  SPEAKER_01: You've done this for 20 plus years, right?
• 5:03
  SPEAKER_01: Um, in sales and in uh in relationship building with clients all over the world.
• 5:08
  SPEAKER_01: Uh, what is the key to you to it?
• 5:10
  SPEAKER_01: Like, how would you define a successful relationship?
• 5:14
  SPEAKER_00: I think I think the way to define a successful relationship is like when you are meeting a client or an acquaintance, uh, maybe after five, 10 years in a different part of the of the world, and you know, that person, you know, it you know, greets you with a hug.
• 5:28
  SPEAKER_00: And you know, that that just shows that it transcends uh any kind of a transactional commitment that you may have had in the past, but that you've actually gone past that first level and that layer, and uh you've you've created a connection, a long-term connection.
• 5:43
  SPEAKER_00: And that is something which is very important to me.
• 5:45
  SPEAKER_00: And that can only be done through integrity, that can only be done through actually focusing and and you know, and and practicing what you preach.
• 5:53
  SPEAKER_00: I mean, a lot of people would be like, you know, this is the, you know, it's it's it's sales jargon.
• 5:58
  SPEAKER_00: No, it's not.
• 5:58
  SPEAKER_00: It's it's relationship attributes, which one must focus on uh when they are uh whichever whichever industry they're in.
• 6:07
  SPEAKER_00: And uh the other thing which I always say is like, you know, whenever you walk in through any door in life, people should should view you to be the person who you are rather than the product that you're pitching.
• 6:21
  SPEAKER_00: And that's important.
• 6:22
  SPEAKER_00: Because when people people like to do business with people who they know, like and trust.
• 6:27
  SPEAKER_00: And the only way um you can focus on that and and stuff is is by being you, having a proper um uh belief in in building that relationship, getting to know that other person.
• 6:42
  SPEAKER_00: And that must come from within.
• 6:44
  SPEAKER_01: And so so who is the you?
• 6:46
  SPEAKER_01: Let's uh let's introduce Joseph to the audience that's watching.
• 6:50
  SPEAKER_01: Uh, who who is the you?
• 6:52
  SPEAKER_01: Well, tell tell me, tell us how you define that.
• 6:54
  SPEAKER_00: Well, I mean, it's uh I've had a very, very interesting uh past, I would say.
• 6:59
  SPEAKER_00: Uh I'm the only child of uh of a single mom um growing up in Calcutta, India, which is the northern uh north uh you know eastern part of India.
• 7:07
  SPEAKER_00: It was uh a lot of you would remember it was uh the the capital of the country during the British Raj.
• 7:12
  SPEAKER_00: Right.
• 7:12
  SPEAKER_00: So it's called the City of Palaces, and uh uh went to an international school to start with, and uh uh moved to Australia when I was uh 17 years old, uh, which I guess has shaped my my career quite a lot.
• 7:28
  SPEAKER_00: I I do remember, and maybe I shouldn't say this on a podcast, but the first time I ever had a drink was when I was 15 years old, and that was a whiskey.
• 7:34
  SPEAKER_01: Hey, really?
• 7:35
  SPEAKER_01: And how did that come about?
• 7:37
  SPEAKER_00: Well, it was just um, you know, I I I always looked uh older than uh than my age, and uh, you know, I started growing facial hair uh a lot faster than some of my peers.
• 7:47
  SPEAKER_00: And um I used to sometimes need to go to the bottle shop to buy for them because I looked older, I looked over 18 when I was.
• 7:56
  SPEAKER_00: In a way, in a way, as well as a designated driver as well.
• 7:59
  SPEAKER_01: But why whiskey?
• 8:01
  SPEAKER_00: Uh well, you know, if you're if if you're in India, uh there's there's two religions.
• 8:04
  SPEAKER_00: One's cricket, the other's whiskey.
• 8:06
  SPEAKER_00: So, and if you're a man, you know, that's your that's your rite of passage.
• 8:10
  SPEAKER_00: So if you you you you start on any kind of an alcohol when you're in India and you're a man, it has to be whiskey.
• 8:17
  SPEAKER_01: Yeah, that's interesting.
• 8:18
  SPEAKER_01: I think that for me, I always thought like a beer was probably the first thing that I ever had.
• 8:23
  SPEAKER_01: But I realized recently that actually when I was a kid, um, my dad used to have me like make the drinks for the for him and his friends, right?
• 8:32
  SPEAKER_01: I think that was when I was like 11, 12, 13, whatever age that was.
• 8:35
  SPEAKER_01: Yep.
• 8:36
  SPEAKER_01: And my dad always drank cutisark, right?
• 8:38
  SPEAKER_01: Whiskey, right?
• 8:38
  SPEAKER_01: So he was a big cutie sark and seven up.
• 8:41
  SPEAKER_01: That was his his go-to.
• 8:43
  SPEAKER_01: And I'm pretty sure I definitely snuck, you know, a little sip of that um way before I.
• 8:49
  SPEAKER_00: She started before me at the age of 11.
• 8:51
  SPEAKER_01: Yeah, probably.
• 8:52
  SPEAKER_01: Um, and you know, I think I was much older by the time I, you know, my dad officially let me try a beer.
• 8:57
  SPEAKER_01: But looking back now, it's kind of funny, obviously, ended up in the whiskey industry, but that's where it all started.
• 9:03
  SPEAKER_01: So, speaking of whiskey, let's try this first one.
• 9:06
  SPEAKER_01: Absolutely.
• 9:06
  SPEAKER_01: And we're gonna try to talk about it a little bit and rate it.
• 9:09
  SPEAKER_01: Um, I've not had this whiskey before.
• 9:11
  SPEAKER_01: Blair Athel, um, not one of the largest brands in the world, but a really, really interesting distillery up in Space High.
• 9:18
  SPEAKER_01: This is their 18-year-old, it's at 44% ABV.
• 9:22
  SPEAKER_01: And what's interesting about this particular release is that it was aged its whole life in a PX cask.
• 9:29
  SPEAKER_01: So that's in a port finish, particular Pedro Jimenez finish.
• 9:34
  SPEAKER_01: So that gives it, I think, just sort of this lovely amber color.
• 9:39
  SPEAKER_01: Um, I'm definitely getting that Pedro Jimenez sherry, PX Sherry on the nose.
• 9:49
  SPEAKER_01: And that's just a lovely whiskey to me.
• 9:51
  SPEAKER_01: I mean, I think that's very easy to drink.
• 9:53
  SPEAKER_01: I think I'm gonna try it with a couple of drops of water just to help open things up a little bit.
• 9:58
  SPEAKER_01: But I think it's uh a really, really nice whiskey.
• 10:01
  SPEAKER_01: So we'll rate this out of 10.
• 10:03
  SPEAKER_01: Um, one being uh Utter Shite and 10 being Scottish Freedom.
• 10:10
  SPEAKER_01: Um, so on that scale, think about what you would give this.
• 10:14
  SPEAKER_01: I would give this uh a solid 8.0.
• 10:16
  SPEAKER_01: I think this is a really nice, well-developed, well-balanced whiskey.
• 10:22
  SPEAKER_01: I like the finish, I like how it lingers.
• 10:24
  SPEAKER_01: There's not not too much uh you know wrong with it, really.
• 10:28
  SPEAKER_01: What do you think?
• 10:30
  SPEAKER_00: Well, firstly, just from the smell, and now now I know what my uh uh late maternal grandmother used to put in her uh cakes for Christmas.
• 10:39
  SPEAKER_00: Oh, yeah.
• 10:40
  SPEAKER_00: Because it does remind me of uh Christmas in a glass, in a way.
• 10:45
  SPEAKER_00: Uh it's it's sweet, floral, it's got that kind of uh spicy kick to it as well.
• 10:50
  SPEAKER_00: And yeah, I like the spice that comes in on the yeah, and it's uh yeah, it's it's it's it's really, really nice.
• 10:57
  SPEAKER_00: It's it's taken me back now.
• 10:58
  SPEAKER_00: I would say, uh, not showing my age, but uh more than 40 years.
• 11:03
  SPEAKER_00: So this is this is really interesting.
• 11:05
  SPEAKER_00: I I and and I guess one of the main reasons is uh I I've got a sweet to it.
• 11:09
  SPEAKER_00: I mean I'm uh Bengali, um, you know, by by background.
• 11:13
  SPEAKER_00: So we love our Roshagulas and and our sweets, right?
• 11:16
  SPEAKER_00: Yeah, but uh but this really is a very smooth, um very it does remind me a little bit of uh Sheridan McAllen.
• 11:26
  SPEAKER_00: Would I like to say that?
• 11:27
  SPEAKER_01: Yeah, I think that's the style.
• 11:28
  SPEAKER_01: That's it's definitely that spaceside sherry style.
• 11:31
  SPEAKER_01: Um, I think this bottle is probably cheaper than an 18-year-old McAllen, and I would probably prefer this, I think.
• 11:37
  SPEAKER_01: I think this because of that PX um cask finish uh or cask maturation, I think it's just doing really, really well.
• 11:44
  SPEAKER_01: So I give this an 8 out of 10.
• 11:46
  SPEAKER_01: What would you give this?
• 11:47
  SPEAKER_00: Yeah, I I would I would definitely um give this a solid 8.5 okay out of 10.
• 11:52
  SPEAKER_01: We're starting pretty high then, we're in good good place.
• 11:54
  SPEAKER_00: Without a shadow of a doubt, and I I think the additional 0.5 uh goes to because it uh it brings back memories of my maternal grandmother.
• 12:02
  SPEAKER_01: Oh cheers, thank you, Rakesh.
• 12:05
  SPEAKER_00: This is this this is special, this is really special.
• 12:07
  SPEAKER_01: So and so talking about a bit more about your history, going from you know India to Australia, then you've been here in Singapore for how long now?
• 12:17
  SPEAKER_00: Since 2013.
• 12:18
  SPEAKER_00: So coming up on my 14th year.
• 12:20
  SPEAKER_01: Yeah, a long time.
• 12:21
  SPEAKER_01: Yeah, we spent considerable time in in all of these different countries.
• 12:25
  SPEAKER_01: That is correct.
• 12:25
  SPEAKER_01: How has that shaped your view of the world?
• 12:28
  SPEAKER_01: And now coming back to talking about relationships with customers that you've been managing, I'm guessing, hundreds or maybe even thousands of people that you've spoken to over the over the years.
• 12:39
  SPEAKER_01: How has you know your journey through these different countries shaped that?
• 12:43
  SPEAKER_00: Well, firstly, um I only started drinking beer when I moved to Australia.
• 12:47
  SPEAKER_00: Okay.
• 12:48
  SPEAKER_00: So you had to.
• 12:50
  SPEAKER_00: I had to because it's such a beer culture.
• 12:52
  SPEAKER_00: But um, you know, the the thing about uh it's a it's a great question you ask because a lot of people think that uh it's regardless of uh of geography, if you're in a similar industry, the same kind of uh approach um you know gets you the same kind of results.
• 13:07
  SPEAKER_00: It's it's it is um not the truth in any way.
• 13:12
  SPEAKER_00: Like in in Australia, something which is very, very uh clear is that you've got to be direct, you've got to be authentic.
• 13:20
  SPEAKER_00: Uh and most deals are done during lunch at uh at a pub over a couple of uh pints of beer.
• 13:29
  SPEAKER_01: Right.
• 13:29
  SPEAKER_00: Uh that but that's Australia for you.
• 13:32
  SPEAKER_00: Here in Singapore, it's more about, in my opinion, uh a longer-term credibility that you bring bring to the table.
• 13:42
  SPEAKER_00: People who can vouch for you matter in a in a in a in a big uh manner, I would say, in the Asian kind of uh uh headspace.
• 13:51
  SPEAKER_01: So you mean like getting a referral from someone, an introduction is now things usually start.
• 13:56
  SPEAKER_00: Absolutely.
• 13:57
  SPEAKER_00: While in Australia, obviously referrals are also great, but um you know, out there, people want you to be direct.
• 14:04
  SPEAKER_00: People want you to not beat around the bush.
• 14:07
  SPEAKER_00: People want you to authentically tell them the value that you're bringing to the table.
• 14:12
  SPEAKER_00: Uh while in uh in the Singapore rather Asian structure, it's a little bit slower, I would say.
• 14:17
  SPEAKER_00: It's more about relationship building.
• 14:19
  SPEAKER_00: It's it's not about talking about the numbers and the and the specifications and stuff.
• 14:24
  SPEAKER_00: No, it's about finding out more about the needs and requirements of the people and and what they're actually looking for.
• 14:31
  SPEAKER_00: While in Australia, it's more about um, you know, mate, get to the point quick.
• 14:36
  SPEAKER_00: Uh, I don't have all day to to talk about it.
• 14:39
  SPEAKER_00: Uh I've got you got you got half an hour to sell me the sizzle.
• 14:42
  SPEAKER_00: Okay.
• 14:43
  SPEAKER_00: So it's uh it's it's it's it's uh it's very different.
• 14:45
  SPEAKER_01: But do you prefer one versus the other?
• 14:48
  SPEAKER_01: Now having lived in both you know different kinds of environments?
• 14:50
  SPEAKER_00: It's that's that's an interesting question because uh a lot of people have actually asked me that, like, you know, which corporate structure, business structure uh I prefer.
• 15:00
  SPEAKER_00: I think I think I'm uh I I prefer a mixture of both.
• 15:04
  SPEAKER_00: I think it's important to build a relationship with someone, but also uh you know not beat around the bush.
• 15:11
  SPEAKER_00: And that's that's important.
• 15:13
  SPEAKER_00: So you've got to be direct, but you've got to be authentic.
• 15:15
  SPEAKER_00: And that can only be done through integrity.
• 15:19
  SPEAKER_00: That can only be done through focusing on the needs and requirements of your of your customer.
• 15:24
  SPEAKER_00: It doesn't matter whether it's in um you know, in property or whether it's in uh commodities or whether it's in alternative tangible assets.
• 15:33
  SPEAKER_00: Every single person, without a shadow of a doubt, and that's just human nature, they don't want to be treated as an account number.
• 15:39
  SPEAKER_00: They want to be treated as as a person.
• 15:41
  SPEAKER_00: It's not a one-size-fits-all uh strategy.
• 15:44
  SPEAKER_00: But I guess um, you know, the little difference that I that I have seen, which gives you a little bit of an edge based on my uh on my on my experience in in two very diverse geographies, uh, but pretty close to each other, is is is just being able to adapt um you know through both of these places and and being able to sort of uh um you know cut through the jargon, get to the basics, and uh and and and showcase the the long-term value of the relationship.
• 16:19
  SPEAKER_00: I think that's important.
• 16:20
  SPEAKER_01: Well, it sounds like it's a lot of hard work too.
• 16:22
  SPEAKER_01: 100%.
• 16:23
  SPEAKER_01: Keeping in touch even with hundreds of people or you know, over a thousand people, that must take up most of your time.
• 16:29
  SPEAKER_00: Absolutely.
• 16:29
  SPEAKER_00: Like, I mean, uh anyone who's ever been in sales would say that you know you will get seven no's before the yes.
• 16:36
  SPEAKER_00: And that could be from the from the from the one same person.
• 16:39
  SPEAKER_00: Right.
• 16:40
  SPEAKER_00: The reason why people say no is is is not because they're not interested in the product, it's it's the requirement for them to either get more information or they don't trust you enough yet.
• 16:52
  SPEAKER_00: Or they don't know about the product or you yet.
• 16:56
  SPEAKER_00: So that's where you've got to uh you know be consistent in your behavior, not be aggressive and not be pushy, but be consistent.
• 17:06
  SPEAKER_00: Consistency is is essential.
• 17:08
  SPEAKER_00: You can't be uh you're you know, I I used to say something on LinkedIn uh very very very often before.
• 17:16
  SPEAKER_00: You have to be the same in real life and in your real life.
• 17:22
  SPEAKER_00: So whatever you showcase on screen has to be the same person who you are in person.
• 17:29
  SPEAKER_01: Do you think that's difficult now, especially because of how social media has adapted?
• 17:34
  SPEAKER_01: And you know, look, I think I think social media particularly is full of people's best life, right?
• 17:39
  SPEAKER_01: Like all they're showing off is being on holiday at the beach or whatever.
• 17:44
  SPEAKER_01: People rarely share challenges or difficulties that they're having, which is part of everyone's life.
• 17:50
  SPEAKER_01: Like there's nobody who's happy all the time that's not reality in life, right?
• 17:54
  SPEAKER_01: And everyone's facing all kinds of different things though, you know, in their challenges.
• 17:58
  SPEAKER_01: So, how do you max those things up?
• 18:01
  SPEAKER_00: Again, just just being you and uh and just you know, making a consistent effort to to be the real person in all circumstances.
• 18:13
  SPEAKER_00: It's hard, believe me.
• 18:14
  SPEAKER_00: It is not an easy thing to do.
• 18:16
  SPEAKER_00: But uh, I'll give you an example.
• 18:18
  SPEAKER_00: Uh, a couple of days ago, I I met uh a person at a pub.
• 18:23
  SPEAKER_00: Uh, and um his his mates left him, and we just sat around, you know, having a beer.
• 18:28
  SPEAKER_00: And I and he asked me what I do did for a living, and I was like, um, you know, with regards to whiskey appreciation and stuff, and he was very, very interested.
• 18:36
  SPEAKER_00: And he was like, Ah, I'm I'm I want to buy something.
• 18:39
  SPEAKER_00: I mean, can you help me?
• 18:40
  SPEAKER_00: I was like, hang on.
• 18:42
  SPEAKER_00: It's not about the transaction.
• 18:44
  SPEAKER_00: Let's get to know each other better first.
• 18:46
  SPEAKER_00: Because I want to be able to advise you, not just transact with you.
• 18:52
  SPEAKER_00: And he was taken aback, and he was like, That's something I've never heard before.
• 18:57
  SPEAKER_00: So, so that is an important trait.
• 19:00
  SPEAKER_00: You I mean, and that is where I think a lot of um youngsters, um, again, maybe I'm showing my age, uh, they they they they focus too quickly on the end result, but there are no shortcuts to building a lifelong relationship.
• 19:16
  SPEAKER_00: You've got to do the hard yards, you've got to put in the effort, you've got to put in the effort of not just it uh, you know, um portraying your identity to your customer, but also understanding what each and every one of them require and want and what their needs are.
• 19:34
  SPEAKER_00: And that takes time, it's not an overnight thing.
• 19:37
  SPEAKER_01: Yeah, and I think well, we live in a world of instant gratification, so it's like it's hard for people to put in the time with that.
• 19:43
  SPEAKER_01: But I think also now, right, with AI, there's just more and more automated responses, or you you know, my emails get drafted by AI, right?
• 19:52
  SPEAKER_01: Or edited at least.
• 19:53
  SPEAKER_01: So um, there's just so much of that.
• 19:55
  SPEAKER_01: That hopefully, I guess the idea with the advancement in AI is that we should all have more time to have these kind of relationships.
• 20:03
  SPEAKER_01: But I think really it's just gonna be a lot of AI talking to a lot of AI moving forward.
• 20:07
  SPEAKER_01: Oh, yeah, all over the all over the place.
• 20:09
  SPEAKER_01: Right.
• 20:10
  SPEAKER_01: Let's move on and try our second whiskey here, and we can always come back to this one.
• 20:20
  SPEAKER_01: Second whiskey is a special one.
• 20:22
  SPEAKER_01: This is an Altmore.
• 20:24
  SPEAKER_01: Um, also a spaceside uh distillery.
• 20:26
  SPEAKER_01: This is a cask sample, so this whiskey is still in the cask at our warehouse uh in Scotland.
• 20:32
  SPEAKER_01: This is a 34-year-old um aged Altmore.
• 20:37
  SPEAKER_01: The sample was was drawn recently, and this is at 53% ABV, so still at cask strength, gonna be a little bit stronger.
• 20:48
  SPEAKER_01: That's definitely got some punch uh on that first sip.
• 20:51
  SPEAKER_01: And I'm gonna need to have a little water to help open that up.
• 20:54
  SPEAKER_00: But that's interesting.
• 20:56
  SPEAKER_00: I actually I actually prefer it like this.
• 20:58
  SPEAKER_01: See, this is the best thing about whiskey, is everyone everyone likes obviously like it, right?
• 21:03
  SPEAKER_01: Some people enjoy it with a little bit of water, some people put ice in their whiskey.
• 21:07
  SPEAKER_01: I think you should have whiskey however you want to have your whiskey, right?
• 21:10
  SPEAKER_01: I I suggest to everyone that you try it on its own first, but then if you want to add some water or anything, just don't add you know Coca-Cola or anything.
• 21:19
  SPEAKER_01: That's not for this kind of whiskey.
• 21:21
  SPEAKER_00: No, without a shadow of a doubt.
• 21:22
  SPEAKER_00: I mean, the the the that'd be doing it a huge injustice.
• 21:25
  SPEAKER_01: I remember when I started in the wine industry.
• 21:28
  SPEAKER_01: Yeah, and when I was uh back, this is back in like 2009-2010, we were doing wine events in in China, and this was still very early in the in the wine education process until there was a really, really big dinner, and there was a lot of uh Chateau Lafitte being served.
• 21:44
  SPEAKER_01: Um fantastic, and there was definitely clients there like pouring a bit of Coke into Coca-Cola into their Chateau Lafitte because they just wanted that sweetness, right?
• 21:53
  SPEAKER_01: They just didn't know any better.
• 21:55
  SPEAKER_01: Fair enough.
• 21:55
  SPEAKER_01: Um I'm sure you know they learned and kind of were told what to do properly.
• 22:00
  SPEAKER_01: But everyone's on their different journey, right?
• 22:02
  SPEAKER_01: Of learning about different things.
• 22:04
  SPEAKER_01: What's your whiskey journey been like if you think back to 15 years old when you were illegally purchasing whiskey to now working in the whiskey industry and trying these kinds of whiskeys?
• 22:17
  SPEAKER_01: How's it evolved?
• 22:18
  SPEAKER_00: Well, I would uh I would say that my first ever whiskey was um a Seagram's Royal Stag, which is a blended Indian whiskey.
• 22:27
  SPEAKER_00: And um, you know, those are one of the cheapest ones you can you can buy with with pocket money, right?
• 22:33
  SPEAKER_00: And having saved up a few months of pocket money is is is how you could, you know, uh you could get it at that time.
• 22:40
  SPEAKER_00: But um obviously I started with uh with blended Indian whiskies and then gradually moved into uh blended malts, I would say.
• 22:50
  SPEAKER_00: And um bad habit, I am a smoker, but uh I uh when you are having a cigar, I think that's when a single malt really does that that pairing beautifully.
• 23:03
  SPEAKER_01: Yeah, interesting.
• 23:04
  SPEAKER_01: Yeah, you really enjoy that together.
• 23:06
  SPEAKER_00: I I absolutely love you know to sit, you know, uh and listen to some some jazz in the background, light up a nice cigar with the with the with beautiful single malt.
• 23:17
  SPEAKER_00: But I I must say classic.
• 23:19
  SPEAKER_00: Yeah, I know, but I mean I must say I am I am very, very sort of um I I love my sweeter sheried um bottles.
• 23:29
  SPEAKER_00: Yeah, I would say.
• 23:30
  SPEAKER_01: Well, this is where we're at today, right?
• 23:32
  SPEAKER_01: So this this Altmore 30 34 years old, I think definitely has the sweetness that the Blair Athol has, but doesn't have the spiciness.
• 23:41
  SPEAKER_01: And I think that's the spiciness.
• 23:44
  SPEAKER_01: I don't know if some of that came from maybe from the PX or the concentration, but this cask of some type of sherry, but not PX.
• 23:51
  SPEAKER_01: But and I think this is obviously considerably older, so it's a lot smoother, in my opinion.
• 23:56
  SPEAKER_01: I mean it's it's very, very easy, you know, very flowing whiskey.
• 24:01
  SPEAKER_01: But actually, for me, I think I actually preferred the Blair Athol, surprisingly.
• 24:05
  SPEAKER_01: So I would give this a solid 7.8.
• 24:08
  SPEAKER_01: That's my score.
• 24:10
  SPEAKER_01: How about you?
• 24:11
  SPEAKER_00: It's a great whiskey.
• 24:12
  SPEAKER_00: Um, but uh yeah, it it it it sort of uh loses out a little bit to the Blair Athol for me as well.
• 24:20
  SPEAKER_00: I would give it a solid eight.
• 24:22
  SPEAKER_01: Okay, yeah, yeah.
• 24:23
  SPEAKER_00: It's it's it's really drinkable and with without even mixing any uh uh uh you know water in it, actually.
• 24:29
  SPEAKER_01: 53% uh ABV.
• 24:31
  SPEAKER_01: That's I'm impressed.
• 24:32
  SPEAKER_00: Yeah, no, it's uh well it's slightly younger than me anyway, so slightly older than me.
• 24:38
  SPEAKER_01: So talking about uh you were talking about uh whiskey and your journey with whiskey, that's the journey I think I see a lot, particularly in in places like India.
• 24:47
  SPEAKER_01: So I just spent some time in in Pune and Mumbai and uh and also in Delhi a few months back, and you're from Calcutta, and obviously I assume go go back home.
• 24:57
  SPEAKER_01: What do you see as the evolution of whiskey drinking in India?
• 25:02
  SPEAKER_01: What what are some of the current trends?
• 25:04
  SPEAKER_00: I think at this present moment, uh I mean the the the advent of single malts and scottish blends.
• 25:11
  SPEAKER_00: I'm talking about the the uh uh and I'm not talking just about the Johnny Walker Reds.
• 25:16
  SPEAKER_00: Uh I think I think a standard go-to uh at anyone's house would generally be if it's a if it's a blended uh whiskey, it'd be a Shivers, maybe an 18, or you know, uh a special bottling of a Johnny Walker, for example.
• 25:31
  SPEAKER_00: Or definitely, you know, I mean Khalilas.
• 25:33
  SPEAKER_00: Uh I mean we were obviously going to be tasting a few before, uh, I mean uh after.
• 25:37
  SPEAKER_00: Uh Khalilas, Lagervoulens, Lefroig.
• 25:41
  SPEAKER_00: Um these are these are very, very common, and obviously the McAllen's.
• 25:45
  SPEAKER_02: Yeah.
• 25:46
  SPEAKER_00: So their McAllen.
• 25:47
  SPEAKER_00: People love their McAllen's and their Glens as well, the Glenn Fedics and the Glenn Libitz as well.
• 25:52
  SPEAKER_00: So I I think I think a lot more um uh access has come into the market as well as the demand for single molds uh in in India.
• 26:04
  SPEAKER_00: Like uh nowadays, uh especially uh you know at weddings and stuff, I mean there are there are I would say like hundreds of bottles of single molds being opened, you know, during the events.
• 26:15
  SPEAKER_01: Yeah, and everyone's going for the whiskey.
• 26:16
  SPEAKER_00: And you know the the the the big fat Indian wedding, it goes on for like you know 20 days, yeah.
• 26:22
  SPEAKER_01: And 500 people every night, which is a great, great part of it.
• 26:26
  SPEAKER_01: Yeah, I agree.
• 26:27
  SPEAKER_01: I mean, I saw a lot of interest in in whiskey, and I think the big shift that I saw when I was in India is it is a little bit less blend and it is a little bit more single malt now.
• 26:36
  SPEAKER_01: Like that that shift is definitely happening across India.
• 26:40
  SPEAKER_00: You're absolutely right.
• 26:41
  SPEAKER_00: Like uh I'll give you just a personal uh uh anecdote essentially.
• 26:46
  SPEAKER_00: So a lot of us know about uh uh of a well-known Indian single malt named Amrut.
• 26:53
  SPEAKER_00: Yes, very famous, very famous, very, very famous.
• 26:56
  SPEAKER_00: And um so I I try to go back to India maybe once a year and I catch up with all my old mates, of course.
• 27:01
  SPEAKER_00: And uh all of us, it's interesting.
• 27:04
  SPEAKER_00: So every single time we catch up, we make it a point to start from where our roots were.
• 27:11
  SPEAKER_00: Okay, so we with Seagrum's Royal Stag, we buy one small bottle and we do a bottoms up, like with a with a with a small shot, and then we go into our single models, which we are now accustomed to.
• 27:24
  SPEAKER_00: Right.
• 27:24
  SPEAKER_00: But we always start there.
• 27:25
  SPEAKER_00: We always start with an RS, or we used to call it RS Royal Stack, or an IB Imperial Blue.
• 27:30
  SPEAKER_01: And how does it taste when you go back to it now?
• 27:33
  SPEAKER_00: We flinch.
• 27:36
  SPEAKER_01: It's not maybe the most enjoyable, but it's part of your experience.
• 27:40
  SPEAKER_00: It brings back memories, it brings back uh you know, memories uh of time you can't get back.
• 27:46
  SPEAKER_00: And that is that is something very, very important.
• 27:48
  SPEAKER_00: Uh it takes you back to your roots in a way.
• 27:51
  SPEAKER_00: But um, you know, I I I I love uh I love single models, but again, uh back to the Amrut story.
• 27:57
  SPEAKER_00: Um I've never had any of my friends buy Amruth while they're in India, but we will buy it uh when we're overseas.
• 28:12
  SPEAKER_01: Why is that?
• 28:12
  SPEAKER_00: It's it's an interesting element.
• 28:14
  SPEAKER_00: I think it's just um a matter of loyalty, perhaps, when you are overseas and you want to give back to your Indian heritage and call it back.
• 28:23
  SPEAKER_01: Maybe some nationalistic nationalistic element, yeah.
• 28:26
  SPEAKER_00: Nationalistic pride, you know, when you're sitting down with with non-Indians, you want to boast about, hey, listen, you know, we've got an Indian whiskey which which which was voted the number one, you know, uh single malt at one stage, yeah as well.
• 28:38
  SPEAKER_00: So it's a matter of national pride.
• 28:40
  SPEAKER_00: But um, but when you're in India, when you're when you're getting a similar um Scottish single malt for around the same price, why would you have something which is grow which is done within the country?
• 28:53
  SPEAKER_01: Yeah, well, I think that's a totally different offering, right?
• 28:55
  SPEAKER_01: Exactly.
• 28:56
  SPEAKER_00: So so that's I think one of the main reasons.
• 28:58
  SPEAKER_00: Uh I mean, I I could be wrong, we we can look up some numbers, but uh I it's it's interesting.
• 29:04
  SPEAKER_00: None of my friends uh buy Amrut while in India.
• 29:07
  SPEAKER_01: Yeah, they only drink it when they're they only drink it when they're when they're traveling.
• 29:10
  SPEAKER_00: Interesting.
• 29:11
  SPEAKER_01: So coming back to talking about traveling and all of your you know careers that you've had.
• 29:16
  SPEAKER_01: So you've you've been in properties, all right, financial services, yep, uh spent some time on art.
• 29:22
  SPEAKER_01: So you moved around quite a bit.
• 29:24
  SPEAKER_01: What are some of the key learnings you have from pivoting across all these different industries?
• 29:29
  SPEAKER_01: And why?
• 29:30
  SPEAKER_01: Why have you decided in your life to to move uh across so many different things?
• 29:35
  SPEAKER_00: Well, um, it's an interesting question.
• 29:37
  SPEAKER_00: Uh, because um I started off my career uh with uh Telstra, the telecom sector back in back in Melbourne, and uh then I moved into financial advisory in uh in the property sector, which I worked in for about six years, and that was in Australia.
• 29:53
  SPEAKER_00: And then um I I started moving into branding and strategy and more into a management consulting role uh on an independent basis, uh focusing on uh on client relationships, go-to-market strategies, etc.
• 30:08
  SPEAKER_00: Uh, had the opportunity to go into even renewable energy uh for that matter, and I I think the reasoning behind me having worked for a few different industries was because I've always had long-term careers at my particular companies, but I've also done independent consulting uh on the side.
• 30:31
  SPEAKER_00: Um, I'm one of these guys who, you know, goes to sleep at 2 a.m.
• 30:36
  SPEAKER_00: and wakes up at 7.
• 30:37
  SPEAKER_00: You know, my mind's always racing.
• 30:38
  SPEAKER_00: I want to do something, I want to keep myself busy.
• 30:41
  SPEAKER_00: And um, you know, it's it's it's not about me getting uh complacent or me, you know, uh not liking what I'm presently doing.
• 30:51
  SPEAKER_00: It's just that, you know, I know I can bring a lot more to the table.
• 30:54
  SPEAKER_00: And it's about making a difference.
• 30:55
  SPEAKER_00: So um I think across all the industries, I would say um one of the major learnings that I've had is adaptability.
• 31:05
  SPEAKER_00: And I think that is something which unfortunately it was thrust upon all of us due to COVID, right?
• 31:10
  SPEAKER_00: Where all the rule books were thrown out of the window.
• 31:13
  SPEAKER_00: But only the people who have been adaptable, open to change, open to new ways of dealing with with business or with with the prospects, essentially, but they are the ones who have come out on the other side, uh being successful.
• 31:30
  SPEAKER_00: One thing which I'd like to definitely add here is like the most successful people in my uh in that I have seen aren't the smartest.
• 31:41
  SPEAKER_00: They are the uh the most successful people are the ones who focus more on relationship building.
• 31:47
  SPEAKER_00: You don't have to be the smartest.
• 31:49
  SPEAKER_00: It's it's it's not about having that that innate inner talent.
• 31:55
  SPEAKER_00: It's about working towards building that um that influence uh around your circle so that people know about you, know of you.
• 32:07
  SPEAKER_00: People talk about you.
• 32:08
  SPEAKER_00: And whenever they do, they talk about you in a in a positive manner.
• 32:13
  SPEAKER_00: Uh it doesn't, it's not about the numbers that you bring to the table.
• 32:18
  SPEAKER_00: It's about how you make people feel.
• 32:21
  SPEAKER_00: And I think that is something which is very, very important.
• 32:23
  SPEAKER_00: That's something without a shadow of a doubt, which which can't be surpassed or or or replaced by AI.
• 32:28
  SPEAKER_01: Thankfully, there's still something.
• 32:30
  SPEAKER_01: Without maybe.
• 32:32
  SPEAKER_00: No, I'm I'm certain about that.
• 32:34
  SPEAKER_00: I think I think the human touch is is important.
• 32:37
  SPEAKER_00: Like us sitting together, you know, face to face, is so much better than you know, uh talking over uh a Zoom call.
• 32:44
  SPEAKER_00: Yeah.
• 32:44
  SPEAKER_00: And uh, you know, us being able to clink a glass and you know the sound of it, yeah.
• 32:49
  SPEAKER_00: That's important.
• 32:50
  SPEAKER_01: Yeah, I think we learned that during COVID, especially, right?
• 32:52
  SPEAKER_01: When all of us were stuck and uh we're yearning for that human connection.
• 32:56
  SPEAKER_01: Yeah, everyone did way too much uh Zoom calls and and video calls and uh um but now I think there's a little bit more balance and things are you know back to normal at least.
• 33:08
  SPEAKER_01: So uh and and going back to talking about all these different industries, so tell me a bit more.
• 33:13
  SPEAKER_01: Why did you choose to to move around?
• 33:15
  SPEAKER_01: Was it just opportunity?
• 33:16
  SPEAKER_01: Was it, as you said, you wanted to continue to further yourself?
• 33:20
  SPEAKER_01: Is that why you decided to move around these different industries?
• 33:23
  SPEAKER_00: Yeah, I mean, furthering myself, that's a that's a great point you you bring up.
• 33:26
  SPEAKER_00: Um I I'm a big believer in lifelong learning.
• 33:29
  SPEAKER_00: And um uh when I moved to Singapore, I started working in a family office environment.
• 33:34
  SPEAKER_00: And uh then I uh then I decided to move into the regulated sector of the insurance industry with uh with ManuLife.
• 33:43
  SPEAKER_00: And uh and that was uh that was a uh that was not a learning curve because I did come from a finance background completely, but I had to redo everything, all my certifications again in Singapore, because it was just not uh um you know uh recognized, yeah.
• 33:58
  SPEAKER_00: Different jurisdictions.
• 33:59
  SPEAKER_00: But uh but it it it just showed me that uh even though that um you may be a subject matter expert, you have to be agile enough to be able to adapt in your present surroundings.
• 34:13
  SPEAKER_00: And and that is a conscious effort, it's not something that just happens you know out of the blue and it just happens naturally.
• 34:20
  SPEAKER_00: No, you've got to make a conscious effort to being able to have that ability to adapt.
• 34:26
  SPEAKER_00: And I think that's very, very important.
• 34:29
  SPEAKER_01: Where do you think you got that from?
• 34:31
  SPEAKER_01: Because this ability to adapt.
• 34:33
  SPEAKER_01: I mean, I'm an entrepreneur, I've always been an entrepreneur.
• 34:36
  SPEAKER_01: I think the ability to adapt is probably the number one prerequisite to being an entrepreneur because whatever your business plan is, I can guarantee you that's not exactly how things are gonna turn out because the world moves, things change, and you have to be able to adapt to what your customers want and to what your competitors are doing, to what you're trying to achieve, to technology advancements, to geopolitical changes, right?
• 35:00
  SPEAKER_01: Yeah.
• 35:01
  SPEAKER_01: Um, right, we've we find ourselves in the world today with two big wars and people are having to adapt to a whole lot of things, right?
• 35:08
  SPEAKER_01: And tariffs and all that kind of stuff.
• 35:10
  SPEAKER_01: So let's talk about you know, needing to adapt.
• 35:13
  SPEAKER_01: Where did that start for you?
• 35:14
  SPEAKER_01: How did you how did you develop that?
• 35:16
  SPEAKER_01: Or if you're somebody listening today who doesn't think that they can adapt, how did they you know get a chance to do that?
• 35:23
  SPEAKER_00: Well, I think uh sometimes you you're forced to to to adapt.
• 35:27
  SPEAKER_00: And and it's how you actually take to it.
• 35:30
  SPEAKER_00: Um, it's it's not always uh something that you plan.
• 35:34
  SPEAKER_00: Like, for example, um, you know, back when I was in Australia, um I had to uh so I I had a um uh a printing franchise out of the out of the US.
• 35:44
  SPEAKER_00: I mean, you spend some time in in New York, so Minuteman Press International, one of the largest uh printing franchises in the world.
• 35:50
  SPEAKER_00: And uh I was one of the franchise owners there in Melbourne, and um and uh uh my wife uh she had to go to Bond University back in the Gold Coast to finish her jurisdictor.
• 36:02
  SPEAKER_00: It was it was a choice whether myself staying in Melbourne while she was in the Gold Coast and uh or whether to move with her and then sort of focus on uh a different kind of an opportunity.
• 36:15
  SPEAKER_00: When I moved to the Gold Coast, I obviously sort of uh paused my my uh uh involvement in in the own company in my own company.
• 36:24
  SPEAKER_00: But when I moved there, that gave me a lot more opportunity with regards to renewable energies.
• 36:29
  SPEAKER_00: So that was a moment when I had the opportunity to work with Sir Richard Branson, for example.
• 36:34
  SPEAKER_00: Oh, yeah.
• 36:35
  SPEAKER_00: When he was doing the uh the uh uh the Virgin Active Studios into Australia.
• 36:42
  SPEAKER_00: Apart from that, uh I had the opportunity to work with Energy Australia with their back to so you know uh back to grid solar power uh elements, which started between 2008 and 2011.
• 36:52
  SPEAKER_00: If I had not made that conscious choice of moving cities and and uh and basically just just giving it an opportunity to see what's out there, if I had stayed in my uh in in my comfort zone, I wouldn't have um had a lot of uh the experiences that I've had today.
• 37:15
  SPEAKER_01: Yeah.
• 37:15
  SPEAKER_01: Well, so did you work directly with with Richard Brent?
• 37:18
  SPEAKER_00: Yes, uh I've had the opportunity to meet him twice.
• 37:20
  SPEAKER_00: Um what was that night?
• 37:21
  SPEAKER_00: Tell us tell us about that.
• 37:22
  SPEAKER_00: Uh the first time I met him, I was uh I was 21.
• 37:25
  SPEAKER_00: And um I I do remember we were we were sitting down for a coffee, uh similar proximity, and I couldn't talk.
• 37:32
  SPEAKER_00: You were in uh Yeah, I was just in hallowed be thy name, you know, mode.
• 37:37
  SPEAKER_00: And and I remember he reached over and patted me on the shoulder saying, Young man, it's okay.
• 37:42
  SPEAKER_00: I'm I'm a I'm a real human being.
• 37:44
  SPEAKER_01: I've heard he's very approachable, right?
• 37:45
  SPEAKER_01: He's a very unbelievable like down to earth.
• 37:48
  SPEAKER_01: He's not obviously I don't know whatever he is, not to be a good thing.
• 37:50
  SPEAKER_00: Doesn't have any heirs at all, right?
• 37:52
  SPEAKER_00: Doesn't have any heirs at all.
• 37:53
  SPEAKER_00: He just he's just a normal human being in front of you.
• 37:57
  SPEAKER_00: He treats you as a person.
• 37:59
  SPEAKER_00: Absolutely.
• 38:00
  SPEAKER_00: I mean I I would say that he's one of my my my business idols.
• 38:04
  SPEAKER_00: Uh, just the way I and and it's because of the way he treats people.
• 38:08
  SPEAKER_00: Uh I mean, you know, he he may have had business failures and successes.
• 38:12
  SPEAKER_00: That's that's not you know uh you know up for question here.
• 38:15
  SPEAKER_00: It's about how he treats his his people.
• 38:18
  SPEAKER_01: Yeah.
• 38:19
  SPEAKER_00: Yep.
• 38:19
  SPEAKER_01: And well, and and I I was just gonna add, I think one of my mentors and business mentors, or what I've loved about him, um, his name is uh Gary Bennett, and uh been an investor in our business and supported me for over 12 years.
• 38:32
  SPEAKER_01: I've always noticed from the beginning when I met him, is he treats everyone the same.
• 38:36
  SPEAKER_01: Yeah, whether it's the person who's you know cleaning something or somebody who's you're a very, very rich, a successful business person, he treats everyone the same and he treats them all very well.
• 38:48
  SPEAKER_01: And I mean people love him for that.
• 38:50
  SPEAKER_01: I've always it's something I've always admired about him, and I think that's a great philosophy to approach life with if you can.
• 38:56
  SPEAKER_00: Without a shadow of a doubt, and that's definitely something which I uh definitely am trying to teach my three kids because uh that's a physical philosophy which actually my mum instilled in me from a very, very young age.
• 39:07
  SPEAKER_00: Treat every single person the exact same way.
• 39:09
  SPEAKER_01: And how do you do that with your kids?
• 39:11
  SPEAKER_01: How are you teaching them?
• 39:12
  SPEAKER_00: Um just by little little things.
• 39:14
  SPEAKER_00: By by by uh like uh last year, we went to uh Jakarta and we were we went to this uh farm, coffee farm, and the the lady there, uh her daily salary was uh compared to Singapore dollars, was ten dollars a day.
• 39:33
  SPEAKER_00: Ten dollars a day.
• 39:35
  SPEAKER_00: And I I I actually sat my kids down and I was like, y'all spend ten dollars a day in school for your lunch.
• 39:43
  SPEAKER_00: Imagine that.
• 39:45
  SPEAKER_00: And and in that ten dollars a day, she is running her family.
• 39:49
  SPEAKER_00: She's paying rent, she's got two kids who are going to school, etc.
• 39:53
  SPEAKER_00: Obviously, you know, I'm sure her she's got a partner who works as well, but it's the reality of life.
• 39:59
  SPEAKER_00: So, but does that mean just because that person is comparably earning similar to what my kids are spending on a daily basis, does that make my kids more superior?
• 40:10
  SPEAKER_00: No.
• 40:11
  SPEAKER_00: What if the tables were turned?
• 40:14
  SPEAKER_00: So that is something which is which is important.
• 40:17
  SPEAKER_00: Humility is important, acceptance is important, having respect for the other person is important.
• 40:24
  SPEAKER_00: I'm a huge believer in karma.
• 40:27
  SPEAKER_00: Huge believer.
• 40:28
  SPEAKER_00: I'm like, you know, what you sow, so so shall you reap.
• 40:32
  SPEAKER_00: And that is something, obviously, you know, uh having been brought up as a as a Christian, uh, that's something, you know, you you get from the Bible.
• 40:40
  SPEAKER_00: But uh it's it's just something which has been hammered into me, and that's something which which I which I appreciate, and that's uh I'm I I strive to live by.
• 40:48
  SPEAKER_01: Yeah, and I think it's about appreciating what you have, right?
• 40:51
  SPEAKER_01: Exactly.
• 40:51
  SPEAKER_00: Uh that's leading by example as well.
• 40:53
  SPEAKER_01: Yes, yes.
• 40:54
  SPEAKER_01: It reminds me of a story I heard recently.
• 40:57
  SPEAKER_01: Um, I'll share it with you in a second.
• 41:06
  SPEAKER_01: Let's try.
• 41:07
  SPEAKER_01: I suggest we'll do something a bit different.
• 41:08
  SPEAKER_01: We're gonna try whiskeys three and four, I would say side by side, because they are both Kohlela.
• 41:14
  SPEAKER_01: So we're basically trying a Kohlela 12-year-old standard uh edition, right?
• 41:20
  SPEAKER_01: Which is uh aged in bourbon cast.
• 41:23
  SPEAKER_01: And then we're trying a 14-year-old Kohl Lila, which is a special Barry Brothers and Rudd bottling, but done in a sherry cast, aged a sherry cast.
• 41:31
  SPEAKER_01: So both Kohl Lila, um, only a couple of years different age, but let's talk, we'll talk a little bit about cask influence and what that means.
• 41:40
  SPEAKER_01: We'll try these whiskeys.
• 41:41
  SPEAKER_00: But um, a huge color difference though.
• 41:44
  SPEAKER_01: Yeah, if we look at both of these side by side, right?
• 41:46
  SPEAKER_01: It it looks like they're definitely not the same whiskey at all.
• 41:49
  SPEAKER_01: Exactly, exactly.
• 41:50
  SPEAKER_01: I would uh you say night and day, right?
• 41:53
  SPEAKER_01: But actually they are exactly the same distillery, right?
• 41:55
  SPEAKER_01: And even on the nose, okay, I would say they're they're actually quite different, though you do get some of that obviously smoky pizza.
• 42:02
  SPEAKER_01: The smoky element is there, yeah, yeah.
• 42:04
  SPEAKER_01: Is there, but then it's mixed, right, with sherry, um, which I think is interesting.
• 42:08
  SPEAKER_01: Um, there was this um kind of fable I heard recently related to what you were talking about that I I really enjoyed.
• 42:16
  SPEAKER_01: And so there was a um there's a fisherman in uh in Mexico um and a uh a very rich guy uh goes to near that village or whatever on holiday and he sees the the fisherman and he's talking to this fisherman.
• 42:31
  SPEAKER_01: The fisherman tells him about his life, and he goes, Well, every day I I go out, I I catch fish, and then I come home in the evening and I cook the fish for my family, and then we eat, and and that's my day.
• 42:44
  SPEAKER_01: And so the the rich business person tells him, Well, uh, you know, what you really should do is start fishing for more than just yourself so you can sell the fish at the market.
• 42:54
  SPEAKER_01: And the fisherman says, Well, why would I do that?
• 42:57
  SPEAKER_01: And he said, Well, if you can do enough of that, hopefully you can save up and then you can start, you know, get a second boat, get a third boat, and you can have a team of people that uh you know would be helping to do the fishing every day.
• 43:09
  SPEAKER_01: And the fisherman said, Well, why would I do that?
• 43:12
  SPEAKER_01: He said, Well, if you can grow that business big enough, then maybe you can get into the supply chain and move up the the supply chain and start doing more distribution.
• 43:19
  SPEAKER_01: And he says, Well, why would I do that?
• 43:21
  SPEAKER_01: He's like, Well, eventually one day you could have you know the largest uh fishing company in in the world.
• 43:26
  SPEAKER_01: He said, Well, why would I do that?
• 43:28
  SPEAKER_01: He's like, Well, so you could sell it and uh and relax with your family and just go fishing.
• 43:33
  SPEAKER_01: And he said, That's exactly what I'm doing.
• 43:35
  SPEAKER_01: That's what I'm doing.
• 43:37
  SPEAKER_00: That's brilliant.
• 43:38
  SPEAKER_01: So you can still I think it's it's an interesting fable.
• 43:42
  SPEAKER_01: The point of the story is not that you shouldn't do anything or you shouldn't have ambition.
• 43:47
  SPEAKER_01: Obviously, you you should have ambition.
• 43:49
  SPEAKER_01: I think the point of the at least what I take out of it is that you should be thankful for where you are as well, right?
• 43:56
  SPEAKER_01: And even though um going on the journey.
• 44:00
  SPEAKER_01: Actually, it might bring you back to where you started in in some ways.
• 44:03
  SPEAKER_01: Yep.
• 44:04
  SPEAKER_01: It's good, it's not the same as not going on the journey, right?
• 44:07
  SPEAKER_01: Because you have to go on that journey to have those realizations of what really is happiness for you, what's important to you, what do you value?
• 44:16
  SPEAKER_01: How do you want to bring up your kids?
• 44:17
  SPEAKER_01: Right.
• 44:18
  SPEAKER_01: All those things come through the experiences you've had and the journey that you've been on, right?
• 44:23
  SPEAKER_00: So without a shadow for that.
• 44:25
  SPEAKER_00: Without a shadow for that.
• 44:26
  SPEAKER_01: Sorry.
• 44:27
  SPEAKER_01: Um, right.
• 44:28
  SPEAKER_01: So let's talk about this Koh Lila a little bit.
• 44:30
  SPEAKER_01: So we've got one in bourbon.
• 44:33
  SPEAKER_01: Now, are you a Petey whiskey guy?
• 44:36
  SPEAKER_01: Do you like your PD whiskey?
• 44:37
  SPEAKER_01: You've said a few times where you like the sherry stuff, and that takes you back to your roots in India.
• 44:41
  SPEAKER_00: But I'm not a I'm not a peat heavy uh drinker, let's put it that way.
• 44:46
  SPEAKER_01: But you do smoke and you like cigars.
• 44:48
  SPEAKER_01: I know that's interesting.
• 44:50
  SPEAKER_01: Because this is very smoky.
• 44:51
  SPEAKER_01: I would have thought, you know, that you're because you're a you're a smoker, that you would actually enjoy this.
• 44:57
  SPEAKER_00: And and and most of my friends uh, you know, uh back in India, even in Australia and even here as well, I mean, who are smokers, they love their peat uh whiskeys.
• 45:08
  SPEAKER_00: But um, but I must say, I mean, I I've obviously tried um um their go-to is generally a Lagavulin 16.
• 45:16
  SPEAKER_01: Ah, that is a classic whiskey.
• 45:17
  SPEAKER_00: Yeah, absolutely.
• 45:19
  SPEAKER_00: But uh, which which interesting I don't like.
• 45:21
  SPEAKER_00: Okay, but this is definitely not as strong as that.
• 45:27
  SPEAKER_01: Um, Koal Eela is generally known for in Isla being on the lighter side, right?
• 45:33
  SPEAKER_01: This is not a LeFroig, this is not an art bag, this is not heavy, heavy Pete.
• 45:38
  SPEAKER_01: Um, I'm also not a huge Pete fan, depends on the on the whiskey.
• 45:42
  SPEAKER_01: Right.
• 45:42
  SPEAKER_01: But this is the kind of Pete I enjoy.
• 45:44
  SPEAKER_01: So I really like uh Italiskur, uh I like Oban and I like Kolila.
• 45:50
  SPEAKER_01: I think Kolela has a slightly lighter style uh of Pete that I really enjoy.
• 45:56
  SPEAKER_00: This is interesting.
• 45:57
  SPEAKER_00: I actually uh um I don't mind this.
• 45:59
  SPEAKER_00: I I really don't mind this.
• 46:00
  SPEAKER_00: I I was expecting and I I was like, hmm, we've got two peated whiskeys to taste today.
• 46:06
  SPEAKER_00: And I I was like, hmm, that that that's gonna be interesting because I wouldn't automatically reach for a peted whiskey if I'm out.
• 46:15
  SPEAKER_01: That's not your first choice.
• 46:16
  SPEAKER_00: That's not my first choice.
• 46:17
  SPEAKER_00: But this is this is surprisingly easy to drink.
• 46:22
  SPEAKER_00: And it's it's it's got this really interesting sort of uh an aftertaste, I would say.
• 46:27
  SPEAKER_00: Uh, which is uh which um I'm assuming this would go great with like barbecues and meats and stuff.
• 46:33
  SPEAKER_01: It can, you know, I think again, it's personal preference.
• 46:36
  SPEAKER_01: Um for me, I actually like cherried whiskies with like if you're having like barbecue pork, chas you, like that kind of food.
• 46:45
  SPEAKER_01: Um, I actually think sherry whiskey goes very well with kind of the oiliness of any of those kind of, you know, it's generally fried kind of foods, right?
• 46:54
  SPEAKER_01: Or roasted beets kind of food.
• 46:56
  SPEAKER_01: But I can see how people would also like you know, the kolila stuff.
• 47:00
  SPEAKER_01: Yeah, yeah.
• 47:00
  SPEAKER_01: It's one of my favorite things about drinking whiskey and is is well, two things.
• 47:05
  SPEAKER_01: One, people love sharing it.
• 47:06
  SPEAKER_01: So the whole point of having the whiskey is doing this.
• 47:09
  SPEAKER_01: Indeed.
• 47:09
  SPEAKER_01: And then I think the second thing is everyone has their own palate and you know has has different ways that they like doing things.
• 47:15
  SPEAKER_01: And I think that's the beauty and the fun of it is you get to choose your own adventure.
• 47:19
  SPEAKER_01: What do you have you tried the sherry yet?
• 47:21
  SPEAKER_01: So it's not.
• 47:22
  SPEAKER_00: No, not yet, not yet, not yet.
• 47:23
  SPEAKER_00: Okay.
• 47:24
  SPEAKER_01: We'll do these side by side and we'll rate them both.
• 47:26
  SPEAKER_01: So in a lot of your you know, previous LinkedIn posts and things, you've talked a lot about EQ, right?
• 47:35
  SPEAKER_01: Um, which is emotional intelligence, right?
• 47:38
  SPEAKER_01: How give us give me a a real world example of of how that's been important in your life.
• 47:44
  SPEAKER_01: In in a leadership.
• 47:47
  SPEAKER_00: I think uh that's uh that's a great question because I I think one of the main things that I have uh always focused on is my care strategy.
• 48:00
  SPEAKER_00: And that's an acronym, care as a C A R E.
• 48:04
  SPEAKER_00: So I uh it stands for connect, appreciate, relate, and engage.
• 48:11
  SPEAKER_00: So the connect stands for and that stands for every kind of relationship or interaction that you have with anyone.
• 48:19
  SPEAKER_00: Whenever you are speaking to someone, whether it be from a professional or a personal uh uh viewpoint, you have to connect meaningfully.
• 48:28
  SPEAKER_00: It can't be superficial, it shouldn't be superficial.
• 48:32
  SPEAKER_00: Uh appreciate their presence, uh, which which is important because that shows respect for the other person without you even trying to show it.
• 48:42
  SPEAKER_00: So don't do, you know, it's just like you know, be in the moment.
• 48:46
  SPEAKER_00: You know, don't just be distracted by your phones or staff on those when you're having a conversation with someone.
• 48:52
  SPEAKER_00: Appreciate the situation.
• 48:55
  SPEAKER_00: Relate, make yourself relatable, and that's important because again, the no-like trust factor, every single one of us are selling something whether we want to or not, at every any single moment.
• 49:11
  SPEAKER_00: And and a lot of people have asked me, how is that even possible?
• 49:14
  SPEAKER_00: I was like, okay, let me give you an example.
• 49:17
  SPEAKER_00: So let's say a bunch of friends, you know, you'll you'll meet uh, you know, at a uh you know, at a pub, and you'll have a few drinks, and then you'll decide to go somewhere else for dinner.
• 49:31
  SPEAKER_00: If there's six of them, there could be three different alternatives discussed.
• 49:36
  SPEAKER_00: But you'll don't go to three different places, you'll only go to one.
• 49:40
  SPEAKER_00: So the person who's actually suggested the place where you all go to is the best salesman.
• 49:46
  SPEAKER_01: Right.
• 49:46
  SPEAKER_01: They've convinced the group that this is going to be the best experience.
• 49:50
  SPEAKER_00: Precisely.
• 49:51
  SPEAKER_00: So we're always in a situation where we are either being sold to or we are selling an idea or or thought or something along those lines.
• 50:02
  SPEAKER_00: So the relatability factor is essential.
• 50:05
  SPEAKER_00: You've got to be able to make yourself relatable so that you can also get the other person to open up to you.
• 50:13
  SPEAKER_00: Because if you if you are just someone who they might easily forget in the next 30 minutes, why would they open up to you in the first place?
• 50:23
  SPEAKER_00: And that's where a lot of business meetings and transactions, they never go past the first meeting.
• 50:30
  SPEAKER_00: Because you've not been able to get them to open up to yourself because you yourself haven't opened up to them.
• 50:36
  SPEAKER_00: And that and the last element is the E, which is engage.
• 50:40
  SPEAKER_00: Now, when I say engage, is not about, you know, you know, engaging in a duel with swords.
• 50:45
  SPEAKER_00: No.
• 50:46
  SPEAKER_00: It's uh it's about it's about follow-up.
• 50:51
  SPEAKER_00: You cannot expect everything to be done on the first day.
• 50:55
  SPEAKER_00: And it has to be really again, it it it has to be, you know, conscious follow-ups.
• 51:01
  SPEAKER_00: And in a in a in a in a respectful manner.
• 51:04
  SPEAKER_00: You've got to engage with them based on mutual respect again, and and be able to focus on their needs and requirements.
• 51:13
  SPEAKER_00: So the care philosophy, which I which I have spoken a lot about in the past, connect, appreciate, relate, and engage.
• 51:21
  SPEAKER_00: It's it's simple.
• 51:22
  SPEAKER_00: You can you can you you can key it in into any any kind of engagement or relationship or or uh conversations that you have.
• 51:31
  SPEAKER_00: Connect, appreciate, relate, make yourself relatable, and then engage meaningfully and appreciate the other person's time.
• 51:37
  SPEAKER_00: And that is that is very, very important.
• 51:39
  SPEAKER_00: Because, I mean, like, especially with COVID, which was a huge eye-opener for every single person.
• 51:45
  SPEAKER_00: I mean, I think what I have noticed is like, you know, the uh there was tremendous pressure among everyone, a lot of industries, leaders uh in different industries.
• 51:57
  SPEAKER_00: But pressure, I mean, you know, it it does not, it does not build character, in my opinion.
• 52:03
  SPEAKER_00: It actually shows it.
• 52:06
  SPEAKER_00: And I think that is very, very important.
• 52:08
  SPEAKER_00: And that is where your actual true essence or your inner element, whether you're actually a proper leader who people will look up to, or you're just a leader who people want to just uh, you know, just engage with because they have to.
• 52:25
  SPEAKER_01: And and how so that first part of that, in terms of that engagement and and wanting to be um show showing a bit of yourself, how do you do that?
• 52:33
  SPEAKER_01: I know for me, I um but I I like to tell a story, right?
• 52:37
  SPEAKER_01: So I'll usually tell something about myself through some kind of story to try to be relatable.
• 52:42
  SPEAKER_01: How do you do it?
• 52:43
  SPEAKER_00: It depends.
• 52:44
  SPEAKER_00: Um, like um, and this is what I've I I used to teach in a lot of sales trainings, et cetera.
• 52:49
  SPEAKER_00: If you're on the phone, for example, so sometimes you're not always meeting in person, um, especially during COVID, for example, when you're having like uh Zoom conversations, et cetera.
• 52:58
  SPEAKER_00: Look for cues in the background, look for background noise.
• 53:01
  SPEAKER_00: Listen to background noise, essentially.
• 53:03
  SPEAKER_00: So uh like when I was at Telstra and I was doing uh team training, I always used to be able to listen to background noise.
• 53:10
  SPEAKER_00: If there's a piano playing in the background, or you know, is there is there is there a uh are they watching TV or is there a lot of noise in the background?
• 53:18
  SPEAKER_00: So a lot of people, and I'm sure we've all had it, like, you know, we get we get these sales calls all the time, right?
• 53:25
  SPEAKER_00: And they go straight into the pitch, straight into the pitch, without even asking you whether it's a good time, etc.
• 53:32
  SPEAKER_00: etc.
• 53:33
  SPEAKER_00: The first question that you should ask is ask for permission.
• 53:38
  SPEAKER_00: Because that's one that's not what people normally do.
• 53:41
  SPEAKER_00: That'll set yourself apart.
• 53:43
  SPEAKER_00: Because that again shows that you respect the other person, and that is important.
• 53:47
  SPEAKER_00: But um, you know, with regards to relatability, I think I think uh storytelling is great, but uh I I I focus on something is like um you know uh the amazing element that God gave us, you know, He gave us two years and one mouth.
• 54:03
  SPEAKER_00: Listen twice as more as you speak.
• 54:06
  SPEAKER_00: So I think that is important.
• 54:07
  SPEAKER_00: Uh have lead in questions, uh, do your research uh on the other person, if possible, as much as possible, and then um, you know, take it one step at a time from there.
• 54:18
  SPEAKER_01: I like it very much.
• 54:19
  SPEAKER_01: All right, so let's compare these Kool Lilas.
• 54:22
  SPEAKER_01: Let's see where where where we end up.
• 54:25
  SPEAKER_00: I definitely like the Sherry Cast more, I have to say.
• 54:27
  SPEAKER_00: You're biased there.
• 54:28
  SPEAKER_00: I'm biased, I'm biased, I'm biased.
• 54:31
  SPEAKER_01: Pretty strong for me at 55%.
• 54:34
  SPEAKER_01: Um surprisingly, very, very surprisingly, I'm actually gonna put the bourbon Kool Lila ahead of the sherry cast.
• 54:43
  SPEAKER_01: And I actually really like this new, I would say relatively new style of whiskey that's developing quite a lot, which is to do Pete and Sherry.
• 54:51
  SPEAKER_01: I actually think I think Kohalila is one of the best distilleries actually that holds up nice to sherry.
• 54:58
  SPEAKER_01: I think this actually works really, really well.
• 55:01
  SPEAKER_01: Um, maybe it's just today or my palate or the whiskies we had last night, but at this moment, this 55% is just too strong for me.
• 55:10
  SPEAKER_01: Even with a little bit of water, it's good, it's coming off harsh and unbalanced, in my opinion.
• 55:17
  SPEAKER_00: Interesting.
• 55:17
  SPEAKER_00: I'm gonna just cleanse my palate with a bit of water now.
• 55:20
  SPEAKER_01: Yeah, and I think the the 12-year-old is just sitting very, very nicely for me.
• 55:25
  SPEAKER_01: So I'm gonna go Kohalila 12 solid whiskey.
• 55:31
  SPEAKER_01: Yeah, 7.2 Koalila in sherry cask.
• 55:36
  SPEAKER_01: Um a little bit less than that.
• 55:38
  SPEAKER_01: I'm gonna go with uh 6.8.
• 55:40
  SPEAKER_01: I actually just prefer the standard Koalila 12.
• 55:45
  SPEAKER_01: But it's fun to try them together.
• 55:46
  SPEAKER_00: It's interesting because um if if if I was to sort of without without tasting them, um I would because obviously the single malls and they're they're great whiskies if you if you sort of research them, etc., and how they're made and everything, automatically without even tasting that would then like a five, like a neutral element.
• 56:06
  SPEAKER_00: But uh I'm very surprised that I do like the original Khalila, um, more so than obviously Lager Vulan's and Lefroig's sort of art bags that I've tasted before.
• 56:17
  SPEAKER_01: Well, there we go.
• 56:17
  SPEAKER_01: We've introduced a new whiskey into your portfolio.
• 56:21
  SPEAKER_00: It is it is interesting, but um I would say that I would give it a seven.
• 56:26
  SPEAKER_00: Okay.
• 56:27
  SPEAKER_00: I would give uh give it a seven.
• 56:29
  SPEAKER_00: The Khalila 12.
• 56:30
  SPEAKER_00: The Khalila 12.
• 56:31
  SPEAKER_00: It's very drinkable, it's it's nice.
• 56:36
  SPEAKER_00: But I am more uh, you know, I'm I'm partial towards the sherry.
• 56:41
  SPEAKER_00: What would you give that?
• 56:42
  SPEAKER_00: Hmm, that's a good question.
• 56:44
  SPEAKER_00: I'd give it a 7.3.
• 56:45
  SPEAKER_00: Okay.
• 56:46
  SPEAKER_00: So just marginally marginally better.
• 56:48
  SPEAKER_00: Okay.
• 56:49
  SPEAKER_00: But uh if I was to choose between both of them, I'd I'd I'd choose the sherry.
• 56:52
  SPEAKER_01: Okay.
• 56:53
  SPEAKER_01: Great.
• 56:53
  SPEAKER_00: Uh that's interesting.
• 56:54
  SPEAKER_00: You you've you've opened up a whole new world of PT drink for me.
• 57:00
  SPEAKER_01: There you go.
• 57:00
  SPEAKER_01: Good.
• 57:01
  SPEAKER_01: Mission accomplished for today.
• 57:02
  SPEAKER_01: Mission accomplished.
• 57:03
  SPEAKER_01: Um and if you're listening and not into Pete, check out Korila 12.
• 57:06
  SPEAKER_01: Uh maybe it's your uh cup of tea as it says.
• 57:10
  SPEAKER_01: Yeah.
• 57:11
  SPEAKER_01: Last question.
• 57:11
  SPEAKER_01: Uh we'll wrap things up.
• 57:13
  SPEAKER_01: Um, again, coming back to, you know, you've been in property, you've been in um art, you've done uh different things in finance.
• 57:21
  SPEAKER_01: Yeah.
• 57:21
  SPEAKER_01: Um what's the common thread there in terms of what you think high net worth individuals, collectors today are looking for?
• 57:31
  SPEAKER_01: What what what's important?
• 57:32
  SPEAKER_01: Love that question.
• 57:33
  SPEAKER_00: Love that question.
• 57:35
  SPEAKER_00: And um to try to start answering that question, I'm actually gonna take you to one of my favorite marketing campaigns, in my opinion.
• 57:48
  SPEAKER_00: And whoever came up with that tagline should be given an Oscar, if there is, is the Patek Philippe tagline.
• 57:55
  SPEAKER_00: You never own a Patek, you look after it for the next generation.
• 57:58
  SPEAKER_01: Yeah, I do love that.
• 57:59
  SPEAKER_00: That is just that just sums it up for me.
• 58:02
  SPEAKER_00: And I think that is where uh alternative, tangible investments like art, whiskey, um, you know, property, like special kinds of like uh, you know, uh like trophy properties are not something it's it's generational, it's intergenerational rather.
• 58:21
  SPEAKER_00: And it is uh it is an appreciation of an experience that you're talking about over a longer period of time.
• 58:28
  SPEAKER_00: And that is where I think the ultra-high net worth, the high net worth uh segment is focusing on moving forward because there's there are times in life, I guess, where it's not just about making money, but about creating memories.
• 58:46
  SPEAKER_00: And and essentially focusing on capturing some of those memories for the longer term so that you can share with people around you.
• 58:56
  SPEAKER_00: And I think that's very, very important.
• 58:58
  SPEAKER_00: How you can bottle time, let's let's put it.
• 59:01
  SPEAKER_00: You know, you know, how you can put time into a bottle.
• 59:03
  SPEAKER_00: And that is in a way what whiskey is, and that's the reason why I really love whiskey because it's uh it's it's it's time bottled.
• 59:12
  SPEAKER_01: Yeah, I love that.
• 59:13
  SPEAKER_01: And especially when you get to try really interesting ones that are you know exactly 12 years old, 30 years old, 40 years old.
• 59:21
  SPEAKER_01: Precisely.
• 59:21
  SPEAKER_01: Um, you are going back and and drinking something that started its journey a long time ago.
• 59:27
  SPEAKER_00: Exactly.
• 59:28
  SPEAKER_00: I mean, uh you can't uh have a 30-year-old tomorrow if you want it.
• 59:31
  SPEAKER_01: No, you gotta wait 30 years to make a new one.
• 59:34
  SPEAKER_01: Yes, precisely very true.
• 59:35
  SPEAKER_01: Precisely.
• 59:36
  SPEAKER_01: Well, thank you so much for being a guest on this.
• 59:40
  SPEAKER_01: Thank you so much for having me.
• 59:41
  SPEAKER_01: Uh, really enjoyed learning about care, learning about your background, learning about how um different cultures have adapted to your techniques and your personality today.
• 59:53
  SPEAKER_01: Um, but I think the most important lesson I take away from this is just be authentic, right?
• 59:58
  SPEAKER_01: Just be yourself in some very situation.
• 1:00:00
  SPEAKER_00: And don't be afraid to show people your true self.
• 1:00:04
  SPEAKER_00: A lot of people are afraid to do that.
• 1:00:06
  SPEAKER_00: And and they think that people are gonna judge you.
• 1:00:09
  SPEAKER_00: The thing is, it doesn't matter.
• 1:00:11
  SPEAKER_00: There will be people who judge you, but they're not the ones who who are responsible for your for your life.
• 1:00:16
  SPEAKER_01: Yeah, you guys.
• 1:00:17
  SPEAKER_00: So just just be authentically you.
• 1:00:20
  SPEAKER_00: Be you.
• 1:00:21
  SPEAKER_01: Perfect.
• 1:00:22
  SPEAKER_01: Great way to end the show.
• 1:00:23
  SPEAKER_01: Thank you.
• 1:00:24
  SPEAKER_01: Thanks.
• 1:00:26
  SPEAKER_01: Hey guys, Rakesh here, the whiskey chief.
• 1:00:28
  SPEAKER_01: Firstly, thanks so much for for watching this episode.
• 1:00:31
  SPEAKER_01: It really means a lot to us.
• 1:00:32
  SPEAKER_01: If you can like and subscribe below, it just really helps us to keep bringing you the best whiskeys in the world.
• 1:00:37
  SPEAKER_01: Solange, and I'll talk to you soon.