Latest / Whisky Stories Podcast / Whisky from the cask - In the Warehouse with Woodrow's of Edinburgh

Transcript

Whisky from the cask - In the Warehouse with Woodrow's of Edinburgh · Whisky Stories Podcast

• 0:00
  Right, I guess you know what to do.
• 0:02
  Clap us in. Welcome to the Whiskey Stories
• 0:07
  podcast. He's worried because we're
• 0:09
  there. Go and keep it down, pal.
• 0:10
  We're trying to do a podcast here.
• 0:15
  So this is a 1967 Kaidolian single grain.
• 0:20
  I said, you guys got any whiskey?
• 0:23
  And we? Said no.
• 0:25
  I know, and then I just kept. Badgering you now let's get this
• 0:27
  correct you'll be able to handful a bottle of spirit drink
• 0:32
  distilled distilled in a PX quarter cask for 13 years a
• 0:38
  bottle to Uno mass correct welcome along with the whiskey
• 0:40
  stories podcast where self cream cooker and we are not in the
• 0:44
  athletic arms digger saying. Yes, absolutely not.
• 0:46
  We're a complete change of scenery.
• 0:48
  We're underneath the kind of neon lights, as it were.
• 0:51
  Well, the neon lights, the bright white lights of a
• 0:55
  warehouse. We're in a warehouse.
• 0:56
  We are in a warehouse and it's lovely when you go in to one of
• 1:02
  these places and just before the end of the door you see an HM
• 1:06
  Revenue and Customs sign that says there have been approved.
• 1:10
  So this place has been approved. It's good to know one of the,
• 1:13
  it's funny when you see these things like we're in a tiny
• 1:15
  little industrialist estate in Leith Jane St. actually, which
• 1:20
  might give us people listening who know what we're talking
• 1:22
  about. They might know exactly where we
• 1:23
  are right now. But I think when you, you see,
• 1:26
  I've seen that same sign that I'm looking at right now, the HM
• 1:29
  Revenue and custom sign. I've seen that on the outside of
• 1:32
  a shed in a garden in Dornick. And it really is quite funny
• 1:38
  when you when you're in a garden and suddenly you just see on the
• 1:42
  shed door that it's, you know, the premises are approved by HM
• 1:46
  Revenue and Customs and you walk in and it's a tiny little
• 1:48
  distillery. But no, we are, we are in a
• 1:50
  warehouse. We're sitting here with Megan
• 1:52
  and Woody of Woodrows in Edinburgh.
• 1:54
  How we doing guys? Yeah, we're great tonight.
• 1:57
  How are you? Very well, it's, it's Guy Fawkes
• 1:59
  Night, Bonfire Night, people. It's not just the gunfire of
• 2:03
  Leaf on a Wednesday night. Are you sure?
• 2:06
  Well, we don't know, but. That's the rest of the year.
• 2:08
  The doors are locked and we've got plenty of whiskey around us.
• 2:11
  Woody, how are you? I'm all right, just been working
• 2:13
  away. Yeah, been busy.
• 2:15
  Yeah. There's been, yeah, quite busy
• 2:18
  dealing with the quarter 4 releases, but now that's all
• 2:20
  done. So yeah.
• 2:22
  Kept ourselves out of trouble this week.
• 2:24
  Trying to. But yeah, we're we're already
• 2:28
  here. And of course, if you're
• 2:29
  listening to this episode tomorrow, as this episode goes
• 2:34
  out tomorrow, we will be having our big birthday bash, I guess.
• 2:39
  Absolutely. I'm so excited for it.
• 2:41
  Yeah. It's the biggest live thing that
• 2:44
  we've ever done. It's going to.
• 2:46
  It's sold out, sold out weeks ago.
• 2:48
  We've got. 55 people coming in. 55 people coming in a mass.
• 2:51
  We've got several brands that are going to be there.
• 2:55
  Well, what brand? Like, let's go through the
• 2:57
  brands, right? So because I keep running
• 2:58
  through this and I keep forgetting, oh God, they're
• 3:00
  coming, right, First of all. Woven are there.
• 3:03
  Woven are coming, yeah. So we've got woven, Then we've
• 3:06
  got Ian, Ian MacLeod, Distillers.
• 3:09
  Got a gems on. Ian MacLeod, Distillers Times 2
• 3:13
  are coming. Tree Cara are coming.
• 3:16
  Holy Rood Distillery Holy Rood Distillery will be there.
• 3:19
  Holy Rood will be coming. We've got yeah, Connor O'Keefe
• 3:22
  coming, Woody and Megan are coming.
• 3:24
  So we've got my House of Edinburgh.
• 3:25
  We'll be there and 123 inch Derny, 5-6 inch Derny are
• 3:31
  coming. So there you go.
• 3:34
  So I 123-4567 brands are coming and they're all bringing a DRAM
• 3:39
  with them so. Verify not coming though.
• 3:41
  No, no, Greg Urquhart will be there.
• 3:43
  He's coming, but I think he's having a night off and he's
• 3:46
  coming just to enjoy a couple of dramas.
• 3:48
  Coming as a punter. He's coming, hopefully he brings
• 3:49
  his camera so he can get some nice photographs of us as well.
• 3:51
  So if you're listening to this, Greg, if you're on your, if
• 3:54
  you're on your way to Uno mass, turn around, get your camera and
• 3:58
  come come along. But it's going to be a great
• 3:59
  night. I mean, I'm really looking
• 4:00
  forward to it. 55 people, loads of drams, a bit of nonsense.
• 4:04
  Angus, we are going to be playing.
• 4:06
  Yeah, Whiskey stories Bingo as well.
• 4:09
  Yeah. Ali Baxter.
• 4:12
  Ali Baxter. Well, we'll call it.
• 4:14
  Wait a minute. Because Baxter Bingo, Ali,
• 4:16
  Whiskey stories, Ali Baxter Bingo.
• 4:18
  That's what we'll call it. Yeah.
• 4:20
  We'll make rolls off going on. We might be doing some raffles.
• 4:22
  We might be doing a wee bit of prizes going out.
• 4:24
  But we've also got drams in front of us, guys.
• 4:27
  We've got a DRAM we've got. We've got half a.
• 4:29
  DRAM in front of us, half a gram.
• 4:31
  Yeah, because Angus broke the cask.
• 4:34
  Although Chuck reassured me this happens at least three times a
• 4:37
  day, so. Yeah, well we have video going
• 4:40
  out on the back of. This.
• 4:42
  I need to hold my skills a wee bit.
• 4:43
  Yeah, you're out of practice. I'm out of practice.
• 4:45
  It's been at least, Well, it's been a few months since the
• 4:47
  last. Performance anxiety, it's.
• 4:49
  Performance anxiety, Yeah, once the cameras were.
• 4:50
  Rolling you really start to care about you actually were better
• 4:54
  at Rosebank with a sugar box. I am I was a dab hand at the
• 4:58
  sugar box. If if if you if you had a mill
• 5:01
  here. You'd.
• 5:02
  Be a dab hand you wouldn't. You wouldn't get anything done
• 5:05
  because he'd just be there sugarling away, making sure he
• 5:09
  separates the grist from the flower.
• 5:11
  Yep, I could do that all day. It's.
• 5:13
  An important job, of course. That is because too much of one
• 5:16
  or too little of 1 can cause a real big problem.
• 5:18
  Yeah, trouble with distillation, you know.
• 5:20
  Chuck, you work in warehouses regularly.
• 5:21
  What did you make of that? I mean, it was the first day
• 5:25
  you'd probably get the sack, but I mean, it was it was a good.
• 5:28
  Attack. It was pathetic.
• 5:30
  I'm just absolutely pathetic. I'm just here to be positive,
• 5:33
  man. It was really nice to see Angus
• 5:35
  just doing his thing. Yeah, which was unfortunately
• 5:37
  failing in this instance. Yeah, absolutely.
• 5:39
  Yeah. But you, you guys have featured
• 5:42
  actually Woody, you've featured on the pod for the last like 3
• 5:46
  weeks. Oh yeah, we're in the middle of
• 5:47
  on a chat with Eagle Gordon and you just appeared and popped
• 5:50
  your head in. Yeah, obviously they love, love
• 5:53
  a cameo. Yeah.
• 5:54
  It seems like now is a thing. So yeah, exactly what did you
• 5:57
  shout to get get up use was what you shouted first time.
• 6:01
  Well, the the first time was was MM Brown?
• 6:04
  Yeah, you were just sitting there and and Woody just pops
• 6:07
  his head in whispers in your ear.
• 6:09
  Was it whiskey's shite? No comment and then speak to my
• 6:15
  and then you shout to get up use on the Dugo Gordon.
• 6:17
  If so, go back and try and hear that.
• 6:19
  And then also you featured because there was 3 sample
• 6:24
  bottles on the table for the Arthur Motley episode.
• 6:29
  And if anyone had been watching and going oh, because we didn't
• 6:31
  actually crack in and then during that episode we waited
• 6:34
  till after we'd finished recording.
• 6:35
  But anyway, I'm going to ask Chuck first.
• 6:37
  What do you think of that? I've only, I've only just had a
• 6:40
  tiny sip of it, but it's lovely. Really, really nice.
• 6:42
  Yeah. It's have any wanky taste notes
• 6:44
  yet? But not yet.
• 6:45
  Not yet. But it's I, I'm, I'm like I say,
• 6:47
  I'm nearly finished. It's a good job.
• 6:48
  There's a casket. There's stuff beside that could
• 6:51
  just happen again. But it's lovely.
• 6:52
  It's gorgeous. What do you think?
• 6:53
  I guess. I'm a big, big fan of it.
• 6:56
  Really, really liked it. I had it earlier.
• 6:58
  Obviously like I said at the really different trying it and
• 7:02
  what it is something about trying to try in a warehouse.
• 7:05
  But yeah, I I get kind of brown sugar and toffee notes.
• 7:08
  Yeah. All that kind of good stuff.
• 7:10
  Well, we've got a super taster with us.
• 7:12
  So Megan. Yeah.
• 7:14
  You, you, you made last year. It was last year, you made a lot
• 7:16
  of noise, a lot of news. You were on the BBC.
• 7:19
  Yeah, I didn't plan that. No and but you're you are seen
• 7:23
  as a super taster. So what does a super taster
• 7:26
  mean? It just means that you've got
• 7:30
  more taste buds on your tongue, right?
• 7:32
  Compared I think it's like in top 30%.
• 7:34
  So it's actually I think it's about 30%.
• 7:36
  Of people are but am I saying I'm.
• 7:38
  Not special. But am I saying females are more
• 7:40
  prone to becoming super tasters? Was that not something that was
• 7:43
  sort of highlighted in the article or in the news?
• 7:46
  Yeah. So statistically speaking, I
• 7:47
  think about 2/3 compared to 1/3. Right.
• 7:53
  OK, OK, so. I mean, it's maybe twice as many
• 7:57
  females as than males really. Something like that.
• 7:58
  So what do you what do you if you're if you're taking away
• 8:01
  smell of that drama or you tasted that drama, What what do
• 8:03
  you get on that before we people will be sitting there going.
• 8:05
  But what is it Graham, we're coming to that.
• 8:09
  What do I get on the? Nose.
• 8:10
  Yeah, what's what's your sort of what's your first?
• 8:12
  Because it's fascinating for me. I can't do it.
• 8:14
  I'm the opposite. So for me, I mean, this is me.
• 8:16
  I mean, I, I think everybody's got their own unique palette.
• 8:19
  And I will never say anybody's right or wrong.
• 8:21
  And I'm not more qualified than anyone else.
• 8:23
  No. For me I get quite butterscotch.
• 8:26
  Butterscotch. Oh well, I mean, interesting you
• 8:28
  say that because I was going to delve into the realms of the
• 8:31
  wanky taste note and say on the palette I get like a Whirler's
• 8:35
  original. Yeah, that kind.
• 8:36
  Of which is probably not that wanky.
• 8:38
  I've seen that mentioned. I also get like porch pear.
• 8:41
  Porch. Pear and I get a bit of
• 8:42
  soapiness as well. Fragrant.
• 8:44
  A soapiness. And that's just on the smell.
• 8:46
  That's from 1 sniff. Right, wow, because we've we
• 8:49
  talked to Ian for teeth of Angus Dundee.
• 8:52
  He's master blender for sort of Glenn Cadham and Tom and Tao and
• 8:58
  a few other what's their, what's their blends or no?
• 9:01
  They've got a PITA there anyway. Old Balan Truman is a PITA,
• 9:04
  yeah. And he talked about the drill
• 9:06
  down method and it's like once you that that's a sort of that's
• 9:10
  how he trained himself to become A to be able to taste whiskey,
• 9:13
  like you get fruit, right? Stop there, go back.
• 9:17
  What kind of fruit? Is it dark fruits or is it
• 9:19
  citrusy fruits? And then you go into the next
• 9:22
  level and it, or it could be as it boiled fruits or, or you
• 9:26
  know, all that stewed fruit, all that different things.
• 9:29
  And then you sort of keep going. I I've tried so hard and I just
• 9:34
  can't get it. I just can't get it.
• 9:37
  Have you tried just making stuff?
• 9:38
  Up I do that is but but actually I I I would.
• 9:41
  Like most people, just. Do well.
• 9:42
  Well, I go the other way because we, I don't know, I don't think
• 9:45
  we talked about it on the podcast.
• 9:46
  It was one of these ones when we had Arthur Motley on, which was
• 9:49
  last week's episode. Fascinating hearing from Arthur
• 9:52
  and a career in whiskey that he's had buying whiskey and
• 9:55
  selling whiskey etcetera. And then I don't think it was
• 9:59
  mentioned on the recording. It's one of those ones.
• 10:01
  Sometimes we ended up having a wee drama with him afterwards
• 10:04
  and there was a lot of stuff he started talking about.
• 10:05
  I wish I could just get the camera back on because there was
• 10:08
  some really good stuff. But he actually raised the point
• 10:11
  that, you know, like tasting notes weren't like, if you look
• 10:14
  back in records, old records, tasting notes weren't a thing
• 10:18
  until the 90s. It's.
• 10:20
  All emojis back then, wasn't it just?
• 10:22
  Just emojis. Just like thumbs up and smiley
• 10:24
  faces. I remember those days.
• 10:30
  Emoji whiskey tasting notes in the 90s.
• 10:32
  Well, it was the Nokia ones, but you just had to do like that.
• 10:36
  It was WYD. I know.
• 10:38
  And then and then, you know, tongue emoji.
• 10:40
  Well, which was what? Colon and P Yeah.
• 10:45
  But I, I mean, that's something that we could probably set a
• 10:48
  feature about actually. But he said it fascinating.
• 10:53
  Like you look back and you look at old blending records or old,
• 10:56
  you know, and they just didn't say poached pears, light fruit,
• 11:02
  citrus or anything like that. But how were blenders making it
• 11:06
  then? You know, how were and how were
• 11:08
  distilleries selling their whiskey?
• 11:10
  Because, you know, obviously they had a flavour in mind, but
• 11:14
  what was if they didn't have tasting notes where they were
• 11:16
  going? I want to get butterscotch,
• 11:19
  apple pie and brown sugar on this.
• 11:23
  They would, you know, if they didn't have those tastes, they
• 11:26
  wouldn't know. They obviously knew that was the
• 11:28
  flavour they were wanting, but they didn't have it written down
• 11:30
  as that. They didn't define it.
• 11:32
  They couldn't define it to go, I know I can get a waxy flavour
• 11:35
  off that. And I so it was just like good
• 11:37
  space sides whiskey mixed with some light Highland whiskey with
• 11:41
  a bit of dark peated whiskey. The lowland stuff.
• 11:45
  Yeah, yeah, just stick a little Cameron Bridge in there and the
• 11:49
  rest all do the job. Rosebank, that, all that stuff.
• 11:52
  Just stick it. Yeah, I mean it.
• 11:58
  Probably goes back to when we talked to Craig Johnson about
• 12:02
  Blend and Famous Grouse and it was like, you know, we need
• 12:06
  spirit character of this style. You know, it wasn't tasting
• 12:10
  notes. He was exactly styles.
• 12:11
  It was it was styles of spirit. And also, as he said, it didn't
• 12:15
  matter necessarily, you know, where the, the, the, the, you
• 12:20
  know, the cask was. So it didn't matter if the
• 12:23
  Sherry cask presented was on the, you know, the grain or the
• 12:27
  mole. You know what?
• 12:28
  It was just done. It's just a character that you
• 12:30
  just use into the whiskey, so. Because I mean, I suppose like
• 12:33
  that what what we think of blending is naively we I would
• 12:39
  think of blending as, you know, somebody saying, right, we'll
• 12:43
  take this whiskey from this cask and and what have you.
• 12:47
  But like Craig Johnson pointed out, Angus, the big blenders
• 12:50
  they're buying, they're buying bulk new make.
• 12:55
  Yeah. So the flavour profile really
• 12:58
  isn't what they're after. It's spirit style.
• 13:00
  It's the style. And that's when when Craig
• 13:02
  mentioned about Highland Park being so unique because it.
• 13:04
  And I do get that as it hits the front and the back of your tug
• 13:07
  at the same time. And this is one of the few
• 13:09
  spirit styles that you can get, which makes it a great whiskey
• 13:13
  for blending if you have it, but a nightmare if you don't because
• 13:15
  you need to buy. No other spirit character really
• 13:18
  does it. Which means that if you don't
• 13:20
  have access to Highland Park for your blend, you need to find
• 13:23
  another two whiskeys that balance out, one that hits the
• 13:26
  front and a bit of smoke, and the other one that hits back
• 13:28
  with a tiny bit of smoke on it. But I do wonder like if you go
• 13:30
  back far enough, I suppose like 1824 is the number that's always
• 13:34
  talked about with like Johnnie Walker and they or is it, is it
• 13:38
  1824 when Johnnie Walker was established technically?
• 13:41
  Well, you put your neck on the line like Cam if you get there's
• 13:44
  wrong. There's a hell of research in
• 13:45
  here. Research.
• 13:47
  And get that. Well, I mean, if you research
• 13:49
  that far. Right under the bus when?
• 13:51
  These kind of blends, I guess we're starting their recipe.
• 13:54
  I think I I believe a lot of the mindset was like blending tea.
• 13:59
  Would it be 1924? No, because it had the
• 14:01
  bicentenary. I think it might be in 18/20/18.
• 14:04
  Most distilleries were distilleries were distilleries
• 14:08
  opening up in the 1820s. Yeah.
• 14:09
  I mean, I mean who more was open up in 1779?
• 14:13
  Oh. There you go.
• 14:14
  But I mean, and there's a lot of distilleries are closed in
• 14:17
  between that time obviously. Yeah, of course.
• 14:19
  But I believe, and I could be completely wrong, but like it
• 14:23
  was in Kilmarnock where Johnny Walker started his trade and I
• 14:29
  think at that time it was a lot more of blending.
• 14:32
  Teas. So you have your signature teas,
• 14:34
  and maybe that kind of mindset was then brought onto whiskey.
• 14:37
  Yeah, maybe they were thinking more of like, we'll use 10%.
• 14:41
  Oh great, 10% lap sang. Well, yeah, I mean.
• 14:44
  Into whiskey terminology instead.
• 14:45
  Yeah. I mean, I think I just find it
• 14:48
  fascinating that so now. So I think what we do is as
• 14:52
  somebody who cannot define, and I do apologize if I put you out
• 14:56
  a job, Megan, right, But I'm going I'm actually going to go
• 14:59
  against. We're going to anti taste it.
• 15:00
  We've done the wanky tasting note.
• 15:02
  I'm going to anti tasting notes, right?
• 15:04
  Oh, what I want to do is I want to set up something where the
• 15:11
  first we do what 3 drums, right, right, But I want the first 3
• 15:16
  words that come out of your mouth are the words that you
• 15:18
  will be used to describe that whiskey, right?
• 15:21
  It could be any that's I really get.
• 15:27
  Right and no Pesh. No Pesh, there we go.
• 15:30
  Exactly. And I think because I, I, I, I
• 15:33
  I'll drink a whiskey and I'll go.
• 15:35
  I really like that. And I could maybe say I think
• 15:37
  I'm better at picking up style than flavour profile.
• 15:41
  Like I can't smell it and go, it smells like this, smells like
• 15:44
  that, but I definitely can go. There's a really nice mouthfeel
• 15:46
  to that, but there's waxiness in that and also it's sweet, it's
• 15:50
  fruity and also it's just nice and sometimes.
• 15:56
  Yeah, I think that's the main thing up with whiskey is that
• 15:59
  whether it's nice or not and you don't have to over analyze it to
• 16:03
  be able to enjoy it. And yes, you can do taste in
• 16:06
  those. You can do taste in those with
• 16:07
  almost every kinds of whiskey's, even the cheaper stuff or you
• 16:11
  know, the supermarket stuff. You can write a 200 word taste
• 16:16
  and note on it, but it doesn't mean it is good.
• 16:20
  Doesn't mean it's better than something that's different.
• 16:23
  Yeah, so tasting though, doesn't mean that a whiskey is good.
• 16:27
  No, I would agree because. Right.
• 16:30
  It's it's just a descriptive aid.
• 16:31
  It doesn't actually describe quality.
• 16:33
  As the world's original being in your granddad's glove but glove
• 16:37
  compartment in the car for the last 10 years and tastes a
• 16:41
  little bit. I didn't say that, I just.
• 16:43
  No, Tastes like no, but that's what I mean.
• 16:45
  But like I suppose. Just because you can describe
• 16:49
  something, even if you can describe something very easily,
• 16:52
  very plainly, that doesn't mean that you can have something that
• 16:55
  you can't put words to that can completely stick with you for
• 16:58
  forever. I mean, I one of the whiskies I
• 17:01
  mentioned when I was on the first time was a little Mill 12
• 17:04
  and that it reminded me of like a car journey with my parents
• 17:07
  when I was a kid. It wasn't a well, the tasting.
• 17:10
  No, it was pigs. Well, but I mean that it was not
• 17:13
  really the. Childhood trauma.
• 17:16
  No, it's just just good times. It's good times when a load of
• 17:22
  pigs were. Just he slowly invited.
• 17:26
  But yeah, because I suppose what you could do is if you could, if
• 17:29
  you really wanted to, you could just say that tastes like my
• 17:33
  great grandmother's apple crumble, which I've never since
• 17:36
  been able to taste. And she's been dead for 10
• 17:38
  years. So no one will be able to argue
• 17:41
  with me whether that's or not. You know what I mean?
• 17:43
  Yeah. Yeah, that was.
• 17:44
  Fun I think is everybody's got these old kind of experiences
• 17:46
  and it shapes how they taste whiskey and I think that
• 17:48
  actually is kind of interesting to see how what other people
• 17:51
  come up with as. Well, but I I think it because
• 17:54
  it put me off so early because I could sit in a room of people
• 17:59
  and people like Chuck would go cola cubes and church floors or
• 18:05
  pews, whatever it was right? I know what you could smell was
• 18:08
  whiskey and. I'm going, but I would still go.
• 18:10
  I'm pretentiousness. In the room now I'm smelling
• 18:16
  whiskey and an arsehole in the. But I because I, I will just go
• 18:22
  like there's been a few times where and then by association,
• 18:26
  and I wonder how much of that association can be, you know, if
• 18:31
  I sit here, like shut your eyes and don't think about a pink
• 18:33
  elephant, Everyone thinks about a pink elephant.
• 18:36
  So if someone says I'm getting this on that, then everyone go,
• 18:40
  Oh, no, I get you. And I sometimes find myself
• 18:42
  going, I do get that, but I'm like just getting LED down the
• 18:45
  garden path. I've tried and I'll say it and I
• 18:48
  apologize to Ian and I love him to bits because it was a great
• 18:50
  podcast and I have sat down on my own in the house with a
• 18:55
  little notebook. I've gone right, I'm going to
• 18:57
  pour this. I'm not going to look at the
• 19:00
  tasting notes until and I've sit there for 5 minutes smelling
• 19:05
  like mad going try a wee sniff, try a big old sniff, try this,
• 19:08
  swirl it around, warm it up. And I just, I go it's cherry and
• 19:14
  it's sweet and, and I go well. Here.
• 19:17
  Here's a bill. Here's a tip right.
• 19:19
  If it's Sherry, just start listing all their.
• 19:21
  Christmas cake. And that's why you just.
• 19:23
  But that's the danger. That's the danger, that's what.
• 19:25
  You generic Sherry tasting. Exactly.
• 19:27
  But that's, but then you know what I've started doing?
• 19:30
  I've tried to, we're, we're really pushing the blog.
• 19:32
  We've got the, the newsletter as well.
• 19:34
  And I'm trying to be as honest and open as possible for the
• 19:37
  whiskey journey because that's what we've been on, I guess.
• 19:38
  Yeah, yeah, we're to. We're celebrating our 2nd
• 19:40
  birthday to tomorrow as well. I was going to say we should
• 19:43
  probably explain what this. Yeah, sorry.
• 19:45
  Yeah, right. Well, yeah, Woody, tell us what
• 19:49
  we're drinking right now. So you're drinking a Glen Elgin
• 19:53
  distillery? Up and off near Duft?
• 19:57
  No. Is this near Elgin?
• 19:58
  It's near Elgin, Yeah. It literally is Gerry Gravity
• 20:01
  somewhere. I was like, I think it's in
• 20:02
  Dufton. And I was like, why would it be
• 20:04
  called Glen Elgin if it was in Dufton?
• 20:06
  Sorry. How many?
• 20:07
  How many year old? I can't, I can't quite remember.
• 20:10
  There's a yeah, it's in 2012, I think it says. 2012 So we're
• 20:14
  looking at, what, thirteen years old?
• 20:15
  Yeah, 13 year old finished currently it's in APX quarter
• 20:19
  task. Which is right beside Angus.
• 20:21
  Right. Yeah.
• 20:21
  And you said it's been in that for about 5-6 years or so?
• 20:26
  I think about 3. Years.
• 20:28
  Yeah, OK, right. The problem?
• 20:29
  Is it just sits on a spreadsheet and we forget to look at it and
• 20:32
  then we. Taste it and we go.
• 20:33
  That's a nice cast, but until we bottle it, I have no idea what
• 20:36
  we're. Bottling, yeah, so, so we've got
• 20:38
  a Glen Elgin 13 finished in a PX Sherry quarter cast for some
• 20:43
  years. Yeah.
• 20:44
  Right, it's 57.6%. I wouldn't have.
• 20:49
  It doesn't taste like this. It tastes very easy going.
• 20:52
  It's an. Easy drink.
• 20:54
  It's a drum for people with a sweet tooth, I would say.
• 20:57
  I get, I get that kind of. I really do get that word, the
• 21:01
  original sugar. Yeah, taste.
• 21:03
  That's right. I mean, I know I've been saying
• 21:08
  I'm back on there on the bourbon run at the moment.
• 21:11
  Absolutely. Yeah.
• 21:12
  But at the same bitch that's me. But the Sherry tart and me are
• 21:15
  still always kind of shines through at times I'd say as.
• 21:18
  We as the nights draw in and we get.
• 21:20
  Well, it's getting a bit, it's getting a bit cosy.
• 21:23
  I'd say the last few weeks I've tried in the newsletter I talked
• 21:26
  about I finished off the Tam do 10, the last of my Tam Do 10.
• 21:30
  You're you're mentioned in that. It's a lovely story.
• 21:33
  Actually, you're a lovely whiskey story, which we'll come
• 21:35
  to and we will. But I loved that I was at we
• 21:39
  were at I was at whiskey Craft Lodge and they have an untamed
• 21:44
  Isla, which is absolutely delicious.
• 21:49
  Untamed Isla. They said he's they were saying
• 21:53
  about untamed Isla. He said it, he's labeled it as
• 21:57
  untamed Isla and he says that a lot of people are getting think
• 22:01
  I made a spelling mistake by saying unnamed Isla.
• 22:03
  So it's an untamed Isla 8 year old.
• 22:04
  He said Google contain dial up and it'll maybe give you an
• 22:08
  indication of which distillery that has come from.
• 22:13
  Yeah. Is it the one that's like so
• 22:15
  farthest away from the from the three in the port island?
• 22:19
  Site My geography My geography is not great.
• 22:22
  You're hinting at our beg. I'm not saying anything.
• 22:25
  I think they do. It's not saying anything.
• 22:26
  I think they do claim to be. No comment.
• 22:28
  Yeah, yeah, yeah. But but I, well, anyway, lovely.
• 22:31
  But Sherry, so I don't know whether I'm coming back into the
• 22:34
  shed, but that is delicious, delightful.
• 22:36
  It does seem well that our bag would be classified as untamed
• 22:39
  but then also have like a chemical breakdown of like their
• 22:43
  peak was not. The paediatric table, yeah.
• 22:45
  That seems very like scientific. Yeah, cleanly.
• 22:49
  Yeah. Well, that's fair.
• 22:50
  But yeah, so anyway, that's it. But what my point is, is I think
• 22:56
  I don't know whether it's the time of the year again when you
• 22:58
  start getting autumnal and wintery drams where the Sherry
• 23:01
  casks start to just feel a bit more appealing.
• 23:05
  But I'm also maybe if I was to be cynical, I would say that
• 23:10
  maybe a lot of police have put out very heavily Sherry twisky
• 23:13
  over the last few years. And to be honest, some of it is
• 23:17
  just, I just had enough of it for a wee while.
• 23:20
  But that do we know? Is it American oak or?
• 23:24
  Yeah, it's a very. Good.
• 23:24
  See. Okay, that maybe does.
• 23:28
  I'm only just really like getting into the no no.
• 23:31
  I wasn't laughing. At the time do the time do 21.
• 23:34
  Oh yeah. And having Mike Brown explain
• 23:37
  and then we had Jake also explain.
• 23:40
  And I just naturally, naively, again, part of the learning
• 23:43
  curve of this podcast has been that I just always assumed every
• 23:47
  PX and every all or also every Sherry cast European was
• 23:50
  European oak. I would have seen the same.
• 23:53
  And I think, yeah, I think, I don't know if I'd be confident
• 23:56
  enough to do it with people watching or anything like that.
• 23:58
  But if I was to have a whiskey that's all, or also share our PX
• 24:02
  Sherry and European oak sitting beside a drum, same similar ages
• 24:08
  or whatever with all the Ross and Sherry an American oak, I
• 24:11
  wonder if I could maybe be bold enough to be able to pick.
• 24:15
  We we have actually done an experiment on that there is
• 24:18
  using Kalila. I'll get you a set after, yeah?
• 24:22
  I've heard about this. It was like the blood type.
• 24:24
  Experiment. Was that the blood type
• 24:25
  experiment you guys? About this one, a taste in the
• 24:29
  rubberts tasting I think it was. The IT was the birth of our
• 24:33
  blood tubs. You know, Woodrow's has become
• 24:34
  known for our. Blood.
• 24:35
  Yeah, because you do lose a blood tub Vatix.
• 24:37
  So the initial idea was exactly what we did with the Khalila,
• 24:39
  whereas we bottle 8 different finishes of the same original
• 24:43
  cast, right? OK, so you can contrast and
• 24:45
  compare. Right, so you're taking like a
• 24:47
  hogs head of Khalila and then you're splitting into how many
• 24:49
  different blood tubs, 8 blood tubs, 8 blood tubs and leaving
• 24:52
  them for the same level of time? So they mature next to each
• 24:55
  other. We bottled them at the same.
• 24:56
  Time Have you got any blood tubs in this room over there?
• 24:59
  Just over there do. You want cat?
• 25:00
  Bring one over just to show. You.
• 25:01
  Yeah, we a live demonstration of what a blood tub is.
• 25:04
  Wait a minute, I can maybe follow you with you for the
• 25:07
  people who are watching. So this is this is a blood tub.
• 25:11
  So yeah, it's it's how many litres do you get in that 32
• 25:16
  litres, 32 litres. That's cool.
• 25:18
  What's in this right now? Just out of interest there you.
• 25:22
  Go American Oak. PX.
• 25:24
  American Oak. PX.
• 25:25
  So that's just waiting to get filled again.
• 25:28
  That is really cool. So initially the plan was we
• 25:32
  would do that with all of the blood tubs that we've released,
• 25:35
  but it was a lot of effort to bottle.
• 25:37
  It all. Yeah, yeah.
• 25:38
  And we were just kind of playing around and I think we just fired
• 25:41
  them all together to see what happened.
• 25:42
  What was the first one we did? Was it the?
• 25:45
  It's been nervous, yeah. And we think, I think we just
• 25:48
  thought it was good. So we started batting them
• 25:49
  together instead of bottling them all separately because.
• 25:52
  Right. So, So what you're so so the
• 25:54
  first one that you did with the Kalila was you would empty each
• 25:57
  cask individually and would you so.
• 25:59
  You wore it down to 50% so that they're all uniform.
• 26:02
  OK. So the only difference is either
• 26:04
  American though or European? Though so so I would have like
• 26:07
  bottle #1 would be the Kalila same age from the same original
• 26:11
  Hogs Head, but I spent a little bit of time in.
• 26:16
  So there are also, well, there's always a set of eight different
• 26:20
  bottles. Oh, right.
• 26:20
  And 200 mil bottles. Oh, wow.
• 26:23
  So it's, it's sort of an experiment that we're trying to
• 26:25
  like let people to also compare and contrast between American
• 26:30
  milk and European milk PX and or also, and then there are also
• 26:34
  wines from her death. So that's Sherry.
• 26:37
  And then there's wine from the Montier region.
• 26:39
  So that's not Sherry, but they produce all the grapes for for
• 26:43
  the her Sherry triangle to make a.
• 26:46
  Oh, so it's the same grapes but it's just not made in the dual
• 26:48
  graphical area so. It's outside of the the triangle
• 26:51
  so but yeah. So it's not Sherry, but it's.
• 26:54
  It's a solo. Style.
• 26:55
  Yeah, yeah, yeah. But only because it's not made
• 26:58
  in the same. So it's probably made with the
• 27:01
  same grapes, made the same way, but it's not made in the
• 27:03
  triangle Exactly. So.
• 27:05
  But does it taste? Does it does it add any
• 27:06
  difference to the whiskey because of the?
• 27:09
  Well, some people say it's actually better quality, but you
• 27:11
  know, it's one of those things that it's like, you know, there
• 27:14
  are certain Sherry style, like certain polygas produce certain
• 27:18
  kind of Sherry that works with a particular spirit and you can
• 27:22
  you can test it yourself, I guess.
• 27:24
  Yeah, because your background science isn't it both of you, is
• 27:27
  that that correct? So, so you're like, that's what
• 27:30
  makes it fun is like the the whole purpose and like a lot of
• 27:35
  sciences experiment. The Alchemy liquid.
• 27:39
  Well, the alchemy, but also just.
• 27:42
  Trial and error. But yeah, if it's written down
• 27:44
  and it says this, then OK. But there's plenty of people
• 27:47
  that have gone well, I'm going to challenge that theory and I'm
• 27:49
  going to try that, but I'm going to try so.
• 27:51
  So by doing what you did with the blood tub stuff is it gives
• 27:54
  you a real chance. Like, yeah, I might be wrong.
• 27:57
  I might sit there and go. I could sit there and tell you
• 27:59
  if it's an American oak or a or a European oak.
• 28:01
  But at the same time, I might sit there and absolutely tell
• 28:05
  you that's that. No, it's European or cash.
• 28:07
  And I mean, without giving the game away as it as it, as it LED
• 28:10
  you to do things differently going forward, have you, as that
• 28:13
  experiment said, well, actually, if we get something like that,
• 28:16
  we won't put it in this, we'll put it in that instead.
• 28:19
  Yeah, we definitely learned a lot from that experiment
• 28:22
  ourselves. What kind of spilt work without
• 28:26
  kind of like Sherry castle or like oak type.
• 28:29
  So if it's a juicy whiskey, maybe you could put in a
• 28:32
  European oak cast, then it wouldn't be a spicy.
• 28:36
  So that's coming back to like what we were talking about
• 28:38
  earlier on, where the flavour profile isn't what you're
• 28:41
  looking for because the flavour profile will then change
• 28:43
  depending on the cast you're going in.
• 28:45
  What we're looking at here is just style of spirit.
• 28:47
  Yeah. So like you say, instead of it
• 28:49
  being like actually identifying nuts or yeah, zesty lemons or
• 28:56
  orange peel or anything like that, you're literally just
• 28:58
  saying if it's a fruitier style, it will probably do better than
• 29:01
  this particular type of cast, which will then then create
• 29:04
  exactly the flavour notes and profiles that people can.
• 29:07
  I didn't. Yeah.
• 29:08
  But what what what I've found the most interesting is that
• 29:12
  some people prefer European over American milk.
• 29:15
  Really. And then some people prefer
• 29:16
  American over European. I personally prefer American
• 29:19
  milk. Fine European oak sometimes can
• 29:22
  be quite spicy. Yeah, yeah, I think.
• 29:24
  Yeah, I I find that as well. I think Graham does as well.
• 29:26
  Would you get more tannins? More tannins off American or
• 29:29
  European? European.
• 29:31
  Yeah, because I mean, I'm not a wine drinker at all.
• 29:34
  So I honestly, a glass of red wine would be for me feel like
• 29:40
  drinking vinegar effectively. I'm not a wine drinker at all.
• 29:44
  I'm are you? Sure that your wine is not off?
• 29:46
  What are you? Drinking, I just drink whiskey,
• 29:49
  just whiskey or a pint of Guinness.
• 29:52
  But like, I won't drink. I honestly, I can't sit and
• 29:56
  drink a glass. Like people will say, oh, pour
• 29:58
  myself on these glass of wine at night and sit and what you know,
• 30:02
  watch the telly with a glass of wine.
• 30:04
  No, no white wine. If it's fruitier, sweeter, OK or
• 30:10
  rosy if I've drank echo falls. Basically I like I get echo
• 30:15
  falls nice and fruit and juicy but literally.
• 30:18
  And I think it's that I don't mind dryness, but tannins.
• 30:23
  So how do you find like wine? Finished whiskey.
• 30:25
  Again, that's where I don't like if it's this is where my issue
• 30:31
  with heavy Sherry bombs are. And I think this is where the,
• 30:36
  it's when Arthur explained, when we talked about Cody's thing,
• 30:40
  Cody's cycle, which has been talked an awful lot about over
• 30:43
  the last three or 4 episodes. But basically Arthur said what
• 30:45
  happens with people that go down the Sherry route when they first
• 30:48
  start drinking whiskey? It's because it's the first
• 30:50
  clear and obvious identifiable flavour profile that people can
• 30:54
  see. Same with Pete.
• 30:55
  So what basically what you, you could be, it doesn't just taste
• 30:58
  like whiskey anymore. You can actually identify.
• 31:00
  And then if you're someone like me or other whiskey drinkers out
• 31:02
  there that can then go, that's really cool because now I know
• 31:06
  something about whiskey, I can sit there and go.
• 31:10
  I know why that is probably darker than that one, and it's
• 31:12
  because. Colouring.
• 31:16
  But yeah, they can say it's shared influence.
• 31:18
  And then I could sit there and people can suddenly go, you
• 31:22
  could put 2 whiskeys in front of me, one shed, 1 not shed, and
• 31:24
  I'd clearly be able to identify. And that is like the first major
• 31:28
  step of the whiskey drinker. Same with Pete whiskey, non Pete
• 31:31
  whiskey. And then it comes down, well,
• 31:33
  how Sherry does it. We talked about somebody who
• 31:38
  mentioned to you, Angus years ago when I was big Glen Allocate
• 31:42
  drinker. Yeah.
• 31:43
  And he sort of sneered at Glen Allocate.
• 31:45
  Yeah, he made a rather snarky remark about Glen Allocate to me
• 31:49
  years ago, and this is when we were kind of very new into
• 31:51
  whiskey and we Graham Glen Allocate 15 was a great drum.
• 31:55
  And. I mentioned it to this guy and
• 31:58
  he kind of just said not for me and for, you know, no finesse.
• 32:02
  No finesse, is what he says. So he's like.
• 32:04
  Alec F15 is no finesse for. Me and I, I was I what's that
• 32:09
  even mean? Well, I didn't know at the time
• 32:10
  what that meant, but I'm not from Glenn Allockey, but I would
• 32:15
  say I've had now with the amount of whiskey that we've been able
• 32:20
  to been try, we've definitely had heavily Sherry Twiskey that
• 32:26
  has nothing in it except for. Being heavily Sherry.
• 32:30
  Being heavily Sherry. Yeah, but but another case as a
• 32:32
  spirit is just punching the strong enough to withstand a
• 32:36
  heavily Sherry of course inference.
• 32:38
  Yeah, and that's why, but I can, I can.
• 32:41
  At the time I was like that guy doesn't know what he's talking
• 32:43
  about. But all right.
• 32:44
  I would disagree that I don't think Glen Alec is no finesse to
• 32:48
  it. But what I would say is that I
• 32:50
  can understand the point now where a heavily Sherry twisky is
• 32:56
  appealing to an entry level drinker like a glidronic or
• 33:00
  something like that. But then if it doesn't have if
• 33:04
  it's just the sound, but then it's when when does the whiskey
• 33:08
  character when you when you start to really dive into
• 33:12
  character and of whiskey like I. Mean I, I would, I do agree that
• 33:18
  a lot of people get into either Peter whiskey or Sherry whiskey.
• 33:22
  I think it's maybe a small percentage of stuff would be
• 33:24
  maybe 1 dimensional when it comes to share.
• 33:26
  I still think there's phenomenal examples of like Sherry
• 33:29
  maturation stuff and it can be really, really interesting
• 33:33
  because there is a diverse market.
• 33:34
  I personally, I'm not a big fan of PX generally.
• 33:38
  I do think this is for PX maturation.
• 33:40
  What we're drinking just now is actually quite on the milder
• 33:43
  end. But when you see something black
• 33:45
  and it just reminds me of like dates.
• 33:47
  Or like. Treacle I get slightly less
• 33:50
  interested, but like Ola Rosso Finos I love like a Manzanilla
• 33:56
  test finish. So there there is diversity in
• 33:58
  that. But I think you could argue like
• 34:03
  this was Glenn Glenn Farkless. For me, it's like was the first
• 34:07
  ancillary I like fell massively in love with when I got into
• 34:09
  whiskey. And the 15 for me is still a
• 34:11
  really, really important DRAM. Because he used 100% cherry cast
• 34:17
  Ola. Rosso.
• 34:19
  But yeah, you can get stuff that is just kind of, as you say,
• 34:23
  Sherry, for Sherry's sake. And I think that's the issue.
• 34:25
  And I, I would, I would, I would say, and I think the other, the
• 34:29
  other element. And again, once you get like
• 34:31
  Cody said, once you get past that step, then there's the
• 34:35
  influence of well, is it first fill, second fill?
• 34:38
  How many refills have I had? And you see, you hear them
• 34:40
  talking about Glenn fartless. See, sometimes you'll look at it
• 34:42
  going fartless go it doesn't look like it's a your Sherry
• 34:46
  whiskey because maybe it's a wee bit lighter, golden more than
• 34:49
  dark brown. But then they would maybe say,
• 34:51
  well, that's because we've used a large percentage of refill
• 34:54
  casks for this batch. So it's not going to have the
• 34:58
  full juice that you're going to be pulling out of it because
• 35:00
  they want the spirit character to come through rather than the
• 35:03
  Sherry to overtake it. Or, you know, like the time do
• 35:08
  21. I can remember it just kind of
• 35:12
  feeling like oh God this could be too because the colour of it
• 35:18
  is just so dark. It looks like it should be like.
• 35:20
  A flat bottle of Coke, Yeah. It just, it should punch in the
• 35:23
  face of the cherry. But that influence of American
• 35:27
  oak, and I think there's a virgin oak in that as well.
• 35:29
  Or is it But? I can't remember now.
• 35:32
  But it's a matter there's a bit of American oak in there and it
• 35:34
  just, it just mellowed it right down.
• 35:37
  So it didn't, yeah, it didn't draw your cheeks together and
• 35:41
  all that kind of stuff. So I find that fascinating.
• 35:43
  And now? Anyway, back to this Why are we
• 35:46
  drinking this? Why are we?
• 35:48
  Why have you let Angus loose in the warehouse?
• 35:50
  I don't know. You tell me.
• 35:52
  Well. You asked us a little question a
• 35:54
  few weeks ago. I did, I did.
• 35:56
  I said. You guys got any whiskey and.
• 35:59
  We said no. I know.
• 36:01
  And then I just kept. Badgering you.
• 36:03
  Now we're here, we know that's all I've got.
• 36:06
  All warehouse, right? OK, So what we're drinking right
• 36:10
  now is the selected cast that we have decided.
• 36:14
  Hand selected. Lovingly hand selected.
• 36:17
  Absolutely not lovingly, if you watch the video, you batter in
• 36:20
  the poor thing lovingly hand select knocking the bung in.
• 36:23
  But basically this will be a bottling for our next Whiskey
• 36:28
  Stories podcast Bottling with Woodrow's of Edinburgh available
• 36:33
  for purchase. Available for purchase on the
• 36:35
  night, on the night on Friday and and 7th if there's November
• 36:41
  and if there's anything less, if there's anything left, it'll be
• 36:43
  available afterwards. It will be available online as
• 36:45
  well. Now the other thing that makes
• 36:47
  us even more spectacular because you guys are so good to us, is
• 36:53
  this will be available on Friday night at the birthday party as a
• 36:58
  hand fill bottling well. It is, but it won't be whiskey.
• 37:03
  Well. Well, this is it.
• 37:04
  Because we're we're recording friend, friend of the show,
• 37:08
  Shannon Buchan, Uno, Mass. This is where our events
• 37:12
  happening. It's not a, it's not a bonded
• 37:14
  premise, no. Temporarily brought.
• 37:15
  Bonded that you've not got an HMRC.
• 37:19
  That HMRC you don't see that when you walk into into Uno mass
• 37:23
  you. Could get like a HMRC on like a
• 37:27
  wooden shed which you then move to Uno mass and then everyone
• 37:31
  has to come in the shed to fill their cast.
• 37:33
  Tent. Yeah, yeah, yeah.
• 37:35
  I think it I think it'd be easier to get a tent than a shed
• 37:38
  that that's short note. Yeah, that's fair.
• 37:39
  It's Wednesday. It's just got 7:20.
• 37:41
  We're doing this on Friday night, but.
• 37:43
  I'll give them a phone tent. But so, so that's so that's what
• 37:48
  so basically what we are drinking right now.
• 37:50
  And for the people who are coming along on Friday night,
• 37:54
  you'll be able to hand fill a bottle of now let's get this
• 37:59
  correct. You'll be able to hand fill a
• 38:00
  bottle of spirit drink, distilled it Glen Elgin in apx
• 38:06
  quarter cask for 13 years and bottled it Uno mass correct but
• 38:11
  if. If you purchase it through your
• 38:14
  website Woody, it will be you will be will.
• 38:18
  Be have a proper label. You'll have a proper I'll be
• 38:19
  whiskey by that one because you'll roll whatever's not been
• 38:22
  sold back into the warehouse and and bottle it under bond.
• 38:27
  Yep, with for for whiskey purposes, but you also, just to
• 38:31
  clarify for anyone listening on, wait a minute.
• 38:33
  The duty will be paid on the cask before you before it leaves
• 38:37
  the warehouse. Of course, we're doing this.
• 38:39
  We've sought the appropriate guidance.
• 38:43
  I'll buy the book. Yes, to make sure, and Shan
• 38:46
  knows about this as well so it's not going to be a surprise on
• 38:49
  the night, but she's good today, what the hell.
• 38:51
  Being rated by HMRC. Yeah, I mean, if if anyone from
• 38:55
  HMRC are listing tickets are not available, they're all sold out.
• 38:59
  So sorry, but it's going to be a bit of fun.
• 39:02
  I'm really looking forward to this.
• 39:04
  It's going to be a an interesting night and we'll keep
• 39:08
  Angus as far away from the bung as possible.
• 39:10
  Or maybe we'll need to get you to practice because you need to
• 39:13
  open the bung. That's true.
• 39:15
  I need to do it again so I. You know what we'll give?
• 39:17
  You a really good. Give me a good bun bun.
• 39:20
  Sturdy. Bun and hopefully, hopefully,
• 39:22
  hopefully the old camera shyness doesn't make an appearance.
• 39:25
  Again. Well, The thing is like.
• 39:26
  Performance. Anxiety.
• 39:28
  You think you've got performance?
• 39:31
  I don't know, maybe that will spur me on.
• 39:34
  Maybe, maybe the energy in the room will just.
• 39:36
  I've got visions of I guess like trying to pull out the cast just
• 39:39
  rolling off. The stage.
• 39:41
  Oh yeah. A crowd surfing cask.
• 39:45
  Make sure we've got the right. Get the mops in.
• 39:47
  Place. That's exactly it.
• 39:49
  But no look really. It's part part of the fun of the
• 39:51
  evening, Graham. I'm so anything.
• 39:53
  Anything could. Happen, And that's per usual.
• 39:55
  The FAG packet organization schemes of the Whiskey Stories
• 39:59
  podcast will ensure that it'll be all right on that night.
• 40:02
  It'll be all right. Well, just that's exactly it.
• 40:04
  Now tell us then, guys, because you've got your new releases out
• 40:07
  as well, haven't you? So yeah, out turn number, what
• 40:11
  is this of the year 4, four. So is this the last?
• 40:14
  Out. Turn of the year, the last out
• 40:15
  turn of the year. Now I've had two of these drams.
• 40:19
  Which? 22 drams. 2 drams from.
• 40:28
  I can't. You have them on the pod.
• 40:30
  It hasn't been released yet. On a future pod release, yeah.
• 40:33
  On a future 1/1 was 1 was finished in.
• 40:37
  Let me get this right Tony Port and one was finished in a Ruby
• 40:41
  port. Casks had them side by side.
• 40:44
  It was great. 14 years old. Yes, they were both 14 years old
• 40:47
  and they were both sister. Casks.
• 40:49
  Sister casks and they were, it was sort of again back to what
• 40:52
  we were talking about earlier. It's another one of those
• 40:54
  experiments that we did. Yeah.
• 40:55
  So we did 1 Tony port, 1 Ruby port, matured, re racked at the
• 40:59
  same time, bottled at the same time and watered down to 52% for
• 41:03
  comparison. 'S sake OK And have you seen,
• 41:06
  have you seen, have you had feedback on the drums well?
• 41:10
  Which which one did you prefer? Graham?
• 41:11
  I'm. Trying to remember now, I think
• 41:13
  I went you. Definitely did have favor one
• 41:15
  over the other. I've had a few drums that night
• 41:17
  as well after recording so I can't really.
• 41:19
  Remember, I see some empty glasses, so I'm going to pass
• 41:22
  the mic to you and I'm going to get you some whiskey.
• 41:24
  Oh. Probably everybody.
• 41:25
  You're a good man. He's a good.
• 41:26
  Host. He's a.
• 41:28
  Very good host now. I think I said Tony.
• 41:31
  I think I said the Tony port or Ruby.
• 41:34
  I said one of them. Tony or Ruby?
• 41:35
  That's. Him one of the two preferred 1
• 41:37
  you can't remember now. But it was it.
• 41:39
  Was definitely one of the ports. Now we have a second video.
• 41:42
  What are you? Are you about to open something?
• 41:43
  Yeah. Oh, wow.
• 41:44
  What's he opening? Where?
• 41:46
  Where did he go? Where did he go with this?
• 41:47
  I can see. All right, All right.
• 41:51
  No, no. It's a good day.
• 41:56
  So interestingly with the Burns sites.
• 42:01
  Because they're teaspoon drams, They're teaside burns Burnside.
• 42:05
  Because it was, it was a teaspoon DRAM.
• 42:08
  Yeah, 14 years old and you've you've re racked them together.
• 42:11
  Yes, there were sister casts. Have you had feedback on which
• 42:13
  one? It's been quite 5050, Yeah, I
• 42:17
  wasn't sure and I was really worried because.
• 42:19
  Would they go and keep it down, pal?
• 42:21
  We're trying to do a podcast here.
• 42:26
  Where was I? Which was the favorite?
• 42:29
  So I was worried when I released them because I didn't want one
• 42:32
  to be forgotten about. And want to be the 1:00 to.
• 42:35
  Be all the headlines and that. Was obviously a worry.
• 42:37
  Kind of ugly sister of the other.
• 42:39
  Exactly. Good job they both made
• 42:41
  headlines for the same Yeah, they both made headlines.
• 42:44
  Speaker They were both kind of 50 50, so I'm usually more of a
• 42:47
  tawny port person than a Ruby port person, but I preferred the
• 42:50
  Ruby port. Yeah, yeah, yeah.
• 42:52
  OK. So, so it actually went against
• 42:54
  what you would normally. Yeah, OK.
• 42:55
  I guess because the the malt, I don't know what to call it
• 43:00
  anymore. I'm not allowed to even call it
• 43:02
  sideburn. Pieces of liquid.
• 43:04
  Yeah, that liquid is quite sweet and quite fruity.
• 43:06
  So I think the cannons of the Ruby port kind of added a bit
• 43:10
  more contrast, whereas the tawny was full of sweet.
• 43:13
  Sweet, right? OK.
• 43:14
  And I think but I do like the tawny as well like.
• 43:16
  Yeah, I mean, I wouldn't have. Bottled it if we didn't like it.
• 43:19
  Yeah, of course it's it's hard to actually, you can definitely
• 43:23
  tell the difference, but it's. That looks like a urine sample.
• 43:28
  Yeah, you can. Taste the first thing.
• 43:31
  What were you doing there? Right, Yeah.
• 43:34
  I've never poured a a drama. Pour it straight from straight
• 43:37
  from the jug. So, Megan, remind me what else
• 43:40
  is in your in your release this? Have you want your?
• 43:43
  You want your inserted glass? What else?
• 43:45
  Have you got? So besides those two, we had a
• 43:49
  Lafroig 13 French oak Olerosso finished.
• 43:52
  I think it was finished for about four years.
• 43:56
  Funnily enough, we tried. We were thinking about releasing
• 43:58
  that about two years ago, but it wasn't really ready yet, so.
• 44:03
  Really. So that that was one that was
• 44:05
  marked. I.
• 44:06
  Leave it for leave it for a wee while and try and come back to
• 44:09
  it later. Yeah.
• 44:10
  When we first tried it two years ago, we were both like this is
• 44:12
  never going to be good. Yes, please.
• 44:14
  Of course we thought it was never going to be good.
• 44:16
  It was. A worry.
• 44:17
  Yeah. Because it was.
• 44:17
  Really bad. You're a bit worried that it
• 44:19
  would just not not ever develop and actually you came back to
• 44:22
  try it and. Yeah.
• 44:24
  Because, yeah, it's that French oak thing, You know, people
• 44:27
  worry about the being Titanic. Yeah.
• 44:29
  And it was already very, very Titanic.
• 44:31
  But I think it seems less tanic this time around.
• 44:34
  Two years later it seems to have been the wood, maybe the Sherry
• 44:38
  kind of over 2. Yeah, put some of that back.
• 44:44
  Sorry, Woody. But other side that we had the
• 44:47
  Arden American 70. Yes, I.
• 44:49
  Really want to. I had that.
• 44:50
  Well, I've not tried this. I really want to try that.
• 44:52
  That cast came with a pentagram on it.
• 44:55
  Really. Yeah.
• 44:56
  So was that something that had come come straight from the
• 44:58
  distillery then? It hadn't.
• 45:00
  It'd been a warehouse first. Oh.
• 45:01
  My God. Which castle law I've been?
• 45:04
  At Castle. Castle Law Glenrothes.
• 45:05
  Yeah. So I.
• 45:07
  Don't know what they're up. To satanic rituals in Fife
• 45:09
  Graham is that yeah, a lot of witch trials and witch trials,
• 45:15
  yeah. Yeah, plenty of them, but right,
• 45:18
  All right, so right. And.
• 45:20
  Oh and also we had the Dal yuan as well ex mort Lac matured.
• 45:23
  I saw that I've I've had the two of the the teaspooned liquid
• 45:28
  whiskey blended malt and I've had to harden American and
• 45:33
  enjoyed that What what's Harden American like for for working
• 45:35
  with as an independent baller because we had what's really.
• 45:39
  I'm not, I'm not seeing, I mean apart from obviously the Delphi
• 45:41
  stuff, I'm not seeing too much independently bottle, Thompson
• 45:44
  brothers, the Thompson brothers, Thompson brothers.
• 45:46
  Skating heads. Skating heads.
• 45:47
  Good one. I think we had one at Helmsburg.
• 45:49
  Yes, yes, we did. And also I think but then star,
• 45:54
  have they done one? As well.
• 45:55
  I think so. But then there's.
• 45:56
  Also there's like there's been a few, like I bought the Thompson
• 46:00
  Brothers. It's been one of my top trams
• 46:02
  was the Thompson Brothers did a there was a hotel, a hotel
• 46:06
  release, but that was a collaboration with the
• 46:08
  distillery. So I was in an argument marking.
• 46:12
  Yeah, I was, I was in an argument marking bottle.
• 46:14
  Simon Smith did one as well. Simon Smith had done done with.
• 46:18
  Was that with the George Hotel or was it?
• 46:20
  That's the one that I was thinking, yeah.
• 46:21
  Yeah, yeah, again. So there's, there's distillery
• 46:27
  bottlings, collaborated bottlings, but there's also, but
• 46:30
  remember we tried Adelphi's one with Carol crafts and
• 46:34
  interestingly, being Adelphi, being the part of the ownership
• 46:38
  of Arden American, I was interested in that.
• 46:41
  And it was for the McLean and Bruce who were still looking for
• 46:47
  for an official travel partner, you know.
• 46:52
  Yeah, still sponsorship available.
• 46:55
  You know, get us on a train and we'll do tastings for what's his
• 46:58
  name. That was over.
• 46:59
  Oh, I don't think Jimmy. Kimmel or whatever his name or
• 47:02
  the other one. Fallon, Jimmy.
• 47:03
  Fallon yeah, I don't know. I don't know if that was a
• 47:05
  McLean and Bruce trip or not, but they do trips like that.
• 47:08
  But I'm not going to mention them again until we actually get
• 47:10
  some sponsorship. But with a quick trip.
• 47:12
  Just a trip but. Woodrows have been on their
• 47:13
  travels. I saw your van parked outside
• 47:16
  and I've seen that on your socials across Scotland
• 47:20
  recently, last few months, where?
• 47:21
  You've beaten the Campbelltown recently, haven't you?
• 47:23
  Yeah, you've. Been to Isla.
• 47:26
  Been to Isla as well. I bumped any of.
• 47:28
  While you were on your way. That's right.
• 47:29
  And the petrol station on Friday morning.
• 47:33
  Sleep. Sleep with repetitism.
• 47:34
  All right, guys, it was like, what, 7:45 or something?
• 47:37
  Yeah. So where are you guys off to?
• 47:38
  Isla We? Were fueling up before.
• 47:41
  The How was that trip? Where did you go?
• 47:42
  What distilleries did you visit? So the first stop was the Ellie
• 47:46
  Whiskey Vaults and. So what are the Isle?
• 47:51
  What are the Isle of whiskey balls?
• 47:52
  So they. Is the Isle of Whiskey Balls
• 47:54
  shop Oh bar OK. And they have like really cool,
• 47:58
  interesting stuff in that stuff that bar like things you
• 48:00
  wouldn't normally see. So that had crazy stuff in
• 48:03
  there. The guy that owns it is very
• 48:05
  generous. So yeah.
• 48:06
  Isla. His name is Isla.
• 48:08
  His name is. I don't know if it's named after
• 48:09
  him or the island. The.
• 48:10
  Island. I don't know, is it, is it
• 48:13
  Iowa's whiskey ball? Whose Isle?
• 48:14
  Which Isle is it? The It's an interesting one with
• 48:17
  that being an Isle. If you're a whiskey drinker and
• 48:21
  a whiskey fan and you live on Isla, is it just great?
• 48:25
  Because I've heard like if you're a now, what's the word
• 48:28
  for an Ela, An Ela, if you're an Ela and you live on Isla?
• 48:32
  I might be right. There.
• 48:33
  And you like a DRAM. Surely that what I've heard
• 48:38
  because we need to get ourselves over there.
• 48:39
  Yeah, absolutely. What I've heard is that the
• 48:41
  generosity of the locals in Isla is incredible.
• 48:46
  Yeah. And you know, it'll be one of
• 48:48
  these ones where you hear, and we've had people talking on the
• 48:51
  pod about being in Isla and suddenly just being welcomed in
• 48:54
  and going here, do you want to try this?
• 48:55
  And suddenly they're going, this is a Lafroy from the 1970s or
• 48:58
  something mental like that. They're like, oh, just try it.
• 49:00
  You know, one of those ones. So when you have a whiskey shop
• 49:04
  on Isla, are you appealing to the locals or are they appealing
• 49:07
  to the tourism trade? Or a mix of both you think?
• 49:11
  I think you're definitely appearing to the tourism trade
• 49:14
  ground, yeah. It's mostly tourism.
• 49:16
  I mean, I'm sure there's a few locals that are right into that
• 49:18
  whiskey and, and, and I'm sure there's people that live on Isla
• 49:21
  because they like whiskey. Yeah.
• 49:24
  But I suspect most people going into that shop purchasing a
• 49:27
  bottle will be tourists. Yeah.
• 49:29
  Yeah. So he is is quite an interesting
• 49:32
  character. He's a he's a local community
• 49:35
  council chairman, right, OK. And he's also the local
• 49:39
  contractor for Ayla, so he does a lot of work for distilleries.
• 49:44
  Oh, so he gets the he's the guy that gets, oh wow, contractor
• 49:48
  Limited Ayla working with distilleries.
• 49:50
  He's been busy recently. There's something I.
• 49:52
  Think that's how he gets his bottles.
• 49:53
  For the shop, Yeah, so so. He gets, he gets a lot of
• 49:56
  bottles as a thank you for his work.
• 49:59
  Sometimes it's like big jobs, small job, you know, just to
• 50:02
  just to get the punk going or just to get a building done.
• 50:05
  And then that's where he could collect all these bottles.
• 50:08
  Bathed in whiskey by saying he can resell which.
• 50:12
  Or maybe some planning permission?
• 50:15
  I'm joking. Anyway, what are we drinking out
• 50:18
  of this? I was going to say now talk
• 50:20
  about the generation generousness of the ELAC, the
• 50:23
  generation generousness of. The low lender.
• 50:26
  Of the low lender, Yeah, exactly.
• 50:28
  Yeah. So this is a 1967 Kaidolian
• 50:32
  single grain. Wow.
• 50:34
  It came out of a transportation Sherry, but from the the Colin.
• 50:43
  McPhail so that this is one of the this is one of the old
• 50:46
  school Sherry butts that that took Sherry from hereth over to
• 50:53
  hereth. Jerez.
• 50:54
  Jerez went from Jerez in Spain. All right, mate, have you been
• 51:00
  in Jerez? In Andalucia, yeah, over to the
• 51:06
  UK. The Sherry was then bottled in
• 51:08
  the UK because it was pre 1985 and then it was filled with
• 51:12
  whiskey. I think so, yeah.
• 51:14
  I mean, yeah, like I think that's the that's, that's the
• 51:17
  story. So this is a cast that you
• 51:20
  cannot buy a new one because they don't exist.
• 51:23
  And they they also, if I remember correctly from our
• 51:26
  Gordon Macphail and they bought our Spotlight, Fraser told us
• 51:29
  that. So the staves were twice the
• 51:31
  thickness on each cask, but also a lot of time they would roll
• 51:37
  them off the ship into the water and let them float to the
• 51:42
  harbour because it was easier to get them off that way than
• 51:45
  trying to manually get them out, get them off and roll them.
• 51:48
  No, no we don't. Feel like I should also mention
• 51:50
  that. I was going to say, we've just
• 51:52
  dived straight into talking about the blooming cask when it
• 51:55
  comes from this deciding. In 19. 67 distillate of a
• 52:00
  closest to the. Yeah, so it was the.
• 52:03
  Cast Podcast. Wood.
• 52:06
  Stories. The wood stories.
• 52:10
  So Chuck, Chuck, I'm right. Caledonian Distillery.
• 52:13
  Anybody that's been to Edinburgh will maybe have been to
• 52:16
  Haymarket station and there's a big chimney you can see from
• 52:21
  Haymarket station. That chimney is from the
• 52:24
  Caledonian distillery that previously was on that site.
• 52:27
  Right. OK.
• 52:27
  I didn't actually. You didn't know that.
• 52:29
  No, I just assumed you would and then you'd be like, yes, Angus,
• 52:33
  that's correct. Yeah, Yeah.
• 52:35
  No, that was understanding that is that is where in.
• 52:37
  The hotel, because yeah, I worked there.
• 52:39
  No. So that is as I understand it,
• 52:42
  that is where the Caledonian distillery was sighted.
• 52:44
  So just just opposite Haymarket stations, right?
• 52:47
  Yeah. And I think it was closed.
• 52:49
  And was it closed in the 60s or the 70s?
• 52:52
  Eighties right hung on till the 80s.
• 52:55
  Talking about the blenders, I think I'm not wrong.
• 52:57
  If I think that it was opened for blenders, wasn't it because
• 53:01
  they were struggling to get the worst their liquid?
• 53:02
  Really. Because we are talking about
• 53:04
  what, a mile along the road from North British?
• 53:06
  Yeah, who was founded for the same reason.
• 53:08
  Yeah, yeah, exactly. So right, 1960, what's the ABV
• 53:11
  on this because. It's 53 point something so it's
• 53:14
  so it's a 57 year old so it's holds as the ABV. 57 year old
• 53:18
  grain, Yeah, yeah. And it now that is so it's a
• 53:22
  grain whiskey that we're having here.
• 53:23
  So you know, grain whiskey, we know from our experiences now,
• 53:27
  the ageing that you get on green whiskey can create just
• 53:31
  phenomenal tastings and flavours.
• 53:33
  I think that malt sort of peaks when it's about 30 to 40, yeah.
• 53:37
  And then it starts to get overcooked.
• 53:38
  But I think green just keeps getting better.
• 53:40
  Yeah. And of course the two things
• 53:43
  here is that in the 1960s that would have been filled at a hell
• 53:47
  of a lot higher ABV than they be filling them now.
• 53:50
  Maybe not grain. Grain can fill a higher rate.
• 53:54
  Someone needs to know what they're talking.
• 53:55
  About here, I mean, I don't know.
• 53:56
  I mean, I'm assuming in the 1960s all the laws would have
• 53:59
  come into place like 1920s. So maybe filling strength would
• 54:03
  have been 63 1/2 general terms, but grain whiskey would run off
• 54:10
  the stoves like 90s, Yeah. And then being diluted there
• 54:14
  afterwards. So I imagine this would have
• 54:15
  been diluted from 90, but who knows.
• 54:18
  I mean the wood was so thick. So, well, that's it.
• 54:21
  Like staves have probably managed to to really slow that.
• 54:24
  I mean, not everything's filled at 63.
• 54:28
  No. Anyway, I mean like I've filled
• 54:31
  stuff that was like 70. OK.
• 54:33
  Yeah, yeah. Hopefully that's legal, I mean.
• 54:36
  We were just trying that, Glenn. Glenn, I was going to say no one
• 54:39
  would ever give somebody that to try, as I should say when when
• 54:44
  Graham and I walked in, Woody said I've got a wee sample.
• 54:47
  Would you like someone for you to try?
• 54:49
  I'm not going to tell you what it is.
• 54:51
  And I said no, no, don't tell us, don't tell us anything.
• 54:53
  Let's just try it blind on the nose.
• 54:56
  I thought the nose was brilliant, lovely nose, super
• 55:00
  fruity. And then I tasted it.
• 55:02
  I went, oh bloody hell, Woody, I'll need some water and that,
• 55:05
  that packs a bit of a punch, Graham.
• 55:08
  I thought was. Absolutely strolled for it.
• 55:11
  Tasted like tasted like juice to Graham.
• 55:15
  Put a bit of water in it. I was absolutely lovely.
• 55:17
  Megan asked that what? Do you think of the ABV?
• 55:19
  And it was a Glenn going 14. Year old Glenn going. 14 year
• 55:23
  old Glenn going. In a refill refill Sherry, but.
• 55:26
  And I thought, I said, she said. You asked me what do you think
• 55:29
  of the ABV? And I said mid to low fifties,
• 55:32
  right? What was it, Megan?
• 55:34
  73.8 I think. I couldn't believe.
• 55:40
  It you can run your car on that guy that.
• 55:43
  Was the first, I mean, honestly I thought, and it was lovely,
• 55:47
  wasn't it? It was very nice.
• 55:48
  I was a bit of water. I thought the.
• 55:50
  Nose especially was love. It was one of those whiskeys.
• 55:54
  Sometimes you get a whiskey that the nose is just you could and
• 55:57
  that's not to kind of denigrate the palette, but the nose, you
• 56:00
  could sniff it all day. I'm quite surprised, lovely,
• 56:03
  quite surprised at that ABV that it was like, yeah, well, this is
• 56:06
  what this is. Again, only normally you.
• 56:07
  Smell that and it's just like smelling.
• 56:09
  Well, this is it. No, it really had a very, very
• 56:11
  fruity nose to it. It really did have a nice.
• 56:14
  That's why we're conflicted now, as independent bottlers, what do
• 56:17
  you do with a cask like that? Yeah, yeah.
• 56:19
  Do you bottle? You bottle.
• 56:20
  I mean for fun or do you water it down?
• 56:22
  Well, this is it. I mean, The thing is, if you
• 56:24
  bottle something at 74.3% and you take it to market, would it
• 56:30
  be seen as a novelty, right? Well, they've just all they've
• 56:33
  done there. Is Oh yeah, it's definitely
• 56:34
  going to. Be all they've done there is
• 56:35
  trying to do. But it's good enough to not be a
• 56:37
  novelty though that. Is good enough to be but then
• 56:40
  you do, but then equally you water it down to 55% and then
• 56:45
  bottle it at that I mean. I would argue that if it's
• 56:48
  bottled at 73% and it's not being classified as an,
• 56:51
  obviously it's going to last a while because you have a drama
• 56:53
  to that and you're going to feel like you're.
• 56:55
  Going to stand up, I would say, as if as if you took that bottle
• 56:58
  to Norway, you would be arrested and charged with possessions of
• 57:03
  narcotics. I think I've mentioned it before
• 57:04
  I had that it was a Cadenhead's 9 year old Gervin.
• 57:08
  I think that was like 69% and it was a ex Red Wing cast smell
• 57:12
  amazing but then when you taste it like I could feel my
• 57:15
  cheekbones like just evaporated on the mouth and and I still got
• 57:22
  I think about 1/3 of both. I bought that about six years
• 57:24
  ago now and I've had some very bad hangovers from it as well.
• 57:29
  But I mean, I mean, I mean, if you bottle it at 74%, there will
• 57:33
  be people thinking, well, that's a bargain because they're no
• 57:36
  selling me the water. I can, I can.
• 57:39
  Just add that myself. Whereas I'm getting 70 CL of you
• 57:43
  know it's. Like a diluting juice.
• 57:44
  Because I've heard people say like, you know, there's maybe a
• 57:47
  certain type of whiskey, there's maybe a certain type of whiskey
• 57:50
  consumer. When it's like when, when you
• 57:53
  know, begrudge buying something at 40 or 43% because it's like,
• 57:57
  well, they've just what I'm buying the water, you know, I'm
• 58:00
  not buying the whiskey, you know?
• 58:01
  It's like it's the old I heard two guys arguing about this and
• 58:04
  Costa. And I said the one in Dufftown.
• 58:08
  No, no, there's a Costa in Dufftown, Yeah.
• 58:11
  Dufftown cost cutter. Costa cost, not cost cutter.
• 58:14
  We'll really talk about the cost cutter in Dufftown.
• 58:16
  That's true actually. Yeah, we, but basically in cost
• 58:18
  in Costa. I didn't imagine a Costa in
• 58:21
  Dufftown, I thought. You were talking about Costco.
• 58:26
  No Costa, Costa Coffee. So basically looking for
• 58:29
  sponsorship. But but basically there was a
• 58:33
  guy and he was like, so his mate was like, oh, I'm choking for a
• 58:37
  coffee. And he ordered like a large
• 58:38
  cappuccino. And he's like, yeah, he says,
• 58:40
  yeah. And he said, I got a small.
• 58:43
  And he's like, what are you getting a small voice?
• 58:45
  I'm not paying extra because all you're getting is it's, it's the
• 58:48
  same shot of coffee, right? But all they're doing is just
• 58:52
  putting more coffee, milk, putting more milk and water in
• 58:55
  there to bulk it up because if you want it, you said you need.
• 58:59
  And he said, and I'm not paying what?
• 59:00
  I have to pay for the extra shot.
• 59:03
  If it's what you said I was, I said I'm getting.
• 59:05
  I just get the small Costa, this is you.
• 59:08
  No, I wasn't a medium, wasn't it?
• 59:09
  I'm actually a medium. I'm a medium guy it.
• 59:11
  Might be nice, put in a last cup and then you can take it over to
• 59:14
  the counter and get more milk yourself.
• 59:16
  Yeah, well, this is it exactly, he said.
• 59:17
  I'm not paying what they charge you extra for.
• 59:19
  Maybe I won't get sponsorship out of this, but.
• 59:22
  Coffee Stories podcast. Exactly.
• 59:23
  But he. Caffeine, Nero, give us a shout.
• 59:26
  But I suppose you're right, Angus and Ross has said
• 59:29
  something that stuck with me at the time.
• 59:31
  And it it's something I go back to quite a lot is.
• 59:33
  And again, another real lesson that we've had was when Ross
• 59:36
  said, you know, people, I didn't understand at the time why
• 59:41
  people would maybe disparagingly look down their nose at a 40%
• 59:45
  ABV whiskey. And Ross made a very, very good
• 59:48
  point saying, you know, if you get the opportunity not to
• 59:50
  bottle at 40%, then he would always say try not to because it
• 59:55
  gives the consumer the opportunity to bring the whiskey
• 59:58
  down to what they want it to be. And I suppose as an indie
• 1:00:01
  bottler, that might be even harder for you guys because
• 1:00:05
  you've mentioned about even when you're doing your, your, your
• 1:00:09
  teaspoon blended malt, you've brought one of them down a
• 1:00:12
  little bit so that they're both equal in strength so that you
• 1:00:15
  can get a chance to, to, to get out of that.
• 1:00:17
  That's. The scientists in.
• 1:00:19
  US. Well, that's it, yeah, exactly.
• 1:00:21
  So you've got to make sure it's equal level, but then you know
• 1:00:24
  there is an element of there'll be people who are are big
• 1:00:27
  purists to go if it's cast strength, if it's single cask, I
• 1:00:31
  want it to be cast strength. I want to get that full of now
• 1:00:35
  when you look at the Jane St. collection, your new your new
• 1:00:38
  stuff that's soon to be launched.
• 1:00:40
  This isn't cast strength. This is and is that now it's
• 1:00:44
  still 48.5%. So it's not like you're bringing
• 1:00:47
  it right the way down, non chill filtered, etcetera.
• 1:00:49
  But is that tricky going from being the single cask
• 1:00:53
  independent bottler to then creating a product that isn't
• 1:00:57
  going to like because a lot of people see the pure of the the
• 1:01:00
  pureness of single cast whiskey is what people love.
• 1:01:04
  So as an independent bottler now bringing out a non single cast
• 1:01:07
  whiskey release that's, you know, going to have be diluted
• 1:01:11
  down to a particularly was that is it harder for you guys?
• 1:01:15
  What I would say is a completely different mindset and a
• 1:01:17
  completely different target market.
• 1:01:19
  Do you agree? Yeah.
• 1:01:21
  Yeah. So we're going for.
• 1:01:23
  So with Woodrows, we're targeting people who are very
• 1:01:27
  enthusiastic about whiskey. They know about whiskey already.
• 1:01:30
  We don't have to teach them anything.
• 1:01:32
  We put the distillery name, all the details, cast down to like
• 1:01:35
  cast number, everything. And that excites them.
• 1:01:38
  That's the market that we're looking for with Woodrows.
• 1:01:40
  But with Jane St. we're looking for for people who just enjoy
• 1:01:43
  whiskey. They don't want to have to think
• 1:01:45
  too hard when. It comes to choosing sometimes.
• 1:01:49
  Sometimes whiskey can be overly complicated.
• 1:01:52
  You get maybe sometimes you get tired you just want to try them
• 1:01:56
  or like when I think it's Ross that always order something
• 1:02:00
  while looking. At yeah, Ross will say Oh yeah,
• 1:02:03
  famously about very 12/12. So I think this is kind of the
• 1:02:07
  sign to do that so. So in future Ross won't Ross
• 1:02:11
  won't go in and say what about very 12?
• 1:02:13
  He'll say, can I have a Jane St. And will you?
• 1:02:15
  Can have a smoky one or a Sherry one or.
• 1:02:18
  And will you keep these concerns?
• 1:02:19
  Because this is the challenge and this is where it becomes
• 1:02:22
  interesting from a because it's the growth and scalability, I
• 1:02:26
  suppose, of an independent bottler, right.
• 1:02:28
  And we've, Chuck, you mentioned like Johnny Walker's and stuff
• 1:02:32
  like that. History will tell you that you
• 1:02:35
  have to grow and the scalability is huge.
• 1:02:38
  Yeah, because that's where you got to look at it, you know, are
• 1:02:41
  you, because you, I suppose when you first start and we talked to
• 1:02:44
  you guys, you know, early on in the podcast, but that was over,
• 1:02:47
  that was nearly two years ago, which was early for you guys
• 1:02:50
  we're. Still going.
• 1:02:51
  Yeah, exactly how Long's Woodrow's been going now?
• 1:02:55
  When did you guys three years earlier.
• 1:02:57
  So we can almost call you, we can call you Whiskey now.
• 1:02:59
  Yeah, but because. Yeah, so we would have been
• 1:03:03
  like, that's nearly two years ago we had you guys on.
• 1:03:06
  I'd be able to find it, but. So it's a little bit of a pivot,
• 1:03:09
  right. I mean, like you said, we, we've
• 1:03:11
  got to a point where we're releasing about what 4 to 5
• 1:03:16
  different casks every quarter. And then for us, I think that's
• 1:03:19
  a sweet spot with more than with, with more casks being
• 1:03:22
  released, you put a strain on your retailers, your
• 1:03:26
  distribution channel and they also put a strain on your, your
• 1:03:31
  own infantry as well. So we thought we we should maybe
• 1:03:37
  look at a different line of products and then I think
• 1:03:41
  there's a demand for sort of cheaper kind of products at the
• 1:03:46
  current like with the current. Market affordable products.
• 1:03:48
  Is still single. Affordable.
• 1:03:50
  Yeah. We've got to get your marketing
• 1:03:51
  right. Come on.
• 1:03:51
  We're not best. Not cheap.
• 1:03:53
  Best, not best. I'm not the marketing guy.
• 1:03:55
  Because we should say, well, marketing person here.
• 1:03:57
  We've still put a lot of thought.
• 1:03:59
  There. Yeah, yeah.
• 1:04:00
  We. Selected these casts still and
• 1:04:02
  so for example, original, which is all bourbon on Hogs Head
• 1:04:07
  Matured, it's Glencadam, which we all love Glencadam.
• 1:04:11
  Yeah, yeah, yeah. And.
• 1:04:12
  This is, yeah. And that's to celebrate the
• 1:04:14
  distillery characters, the original sort of characters of
• 1:04:18
  the spirit, essentially. Yeah, It's not just like we've
• 1:04:21
  just selected stuff that's cheap and put it in a bottle.
• 1:04:23
  We have like spent a lot of time finding the right thing and I
• 1:04:28
  hope that in the future we can continue to do that.
• 1:04:30
  Yeah, because what's quite cool is it's not advertised on the
• 1:04:33
  front what the story is what cast well, I haven't seen for
• 1:04:38
  the QR codes are, but there's a QR code on the back that you can
• 1:04:41
  scan and get that information. If you can also take a picture
• 1:04:43
  of it and scan it later at your own time as well, there's that
• 1:04:47
  option too. They can.
• 1:04:48
  They can. Yeah, I've got a thing.
• 1:04:51
  We've we've worked at a few whiskey festivals.
• 1:04:53
  We have, yes. And the amount of people with
• 1:04:56
  you say we've got a QR code here and the amount of people that
• 1:04:59
  just take a vote of AQR code like you, you have completely
• 1:05:03
  defeated the partners of the QR code situation.
• 1:05:06
  Yeah, you don't just take a vote of AQR code anyway.
• 1:05:09
  That's that's, that's that. I guess those people won't find
• 1:05:12
  out what it is, but that's OK. Now, to be fair, you don't have
• 1:05:15
  to two seconds. I was, I was going to point out
• 1:05:20
  probably the most boring thing to point out, but I imagine for
• 1:05:22
  yourselves having a consistent label that you don't have to
• 1:05:25
  change for like every single batch, it's going to be like the
• 1:05:28
  most fun thing of all time. Like you can just order those.
• 1:05:32
  This is This is a man that labels bottles of whiskey in
• 1:05:35
  his. Mark, I just had to change
• 1:05:38
  labels about 6 times in the last week.
• 1:05:40
  I'm looking at this. I'm like wow.
• 1:05:43
  It's always a bottle shape stays stays the same.
• 1:05:46
  Good. Yeah, I don't have that either.
• 1:05:48
  Right, all right. So yeah, consistent, consistent
• 1:05:51
  bottle, consistent label, and yeah.
• 1:05:53
  Single malt. Single malt with SO.
• 1:05:55
  It's kind of similar to like a blend, but we've done it with
• 1:05:58
  single malt this time, yeah. Which is interesting that you've
• 1:06:01
  gone, no, not a blend, single malt because the temptation
• 1:06:06
  would be to do a blend, but. We also find it will be a lot
• 1:06:11
  easier if we go and go down and blend, blend it more route.
• 1:06:16
  Yeah, but I mean, I mean, they're a small batch and and
• 1:06:19
  they they will vary between batches and we'll have lot cope
• 1:06:23
  put on it. And yeah, I can just go to the
• 1:06:26
  website and see what it is. We some of them as unnamed.
• 1:06:31
  So for example, the smoky one is an unnamed Isla.
• 1:06:36
  Yeah, but you've not not an untamed dialer.
• 1:06:39
  But it's so you're not looking at the consistency of just
• 1:06:44
  making a core. So well, how will you manage
• 1:06:47
  well, Well, some batches be inconsistent deliberately
• 1:06:50
  because the access to the liquid will be different.
• 1:06:52
  So if you suddenly say batch 3 or 4 by the time you get to
• 1:06:55
  batch 3 or 4 of this the the shared one I'm.
• 1:06:58
  Assuming the intention is it will be disturbing character
• 1:07:02
  driven in back, but maturation as well if I'm right.
• 1:07:06
  Yeah, yeah, yeah. So we'll imply our own
• 1:07:08
  programme, but yeah, so, so between batches.
• 1:07:10
  So we have, we have for example, with the original one, we have
• 1:07:13
  enough blank Adam to do to last us a while and then we might
• 1:07:19
  switch to something else, but that will be sort of shown
• 1:07:23
  between the QR code and the and the lot code.
• 1:07:27
  So yeah, we'd try to be as transparent as.
• 1:07:29
  Yeah, and and of course, the the brand is Jane St. because it's
• 1:07:32
  the street where we're currently located, you know your
• 1:07:35
  warehouse. OK, do you know who Jane Street
• 1:07:38
  is named after it? Was a guy with a surname Jane
• 1:07:41
  but spelt wrong. It's Jayne.
• 1:07:44
  Oh really? I looked into the history.
• 1:07:45
  Yeah, yeah, yeah. Jane.
• 1:07:48
  Jane, I think. It was Alexander Jane, but I
• 1:07:51
  might be wrong. All right.
• 1:07:52
  OK, it's not I I used to think it was a woman, but it's like
• 1:07:54
  it's a man. It's a man.
• 1:07:55
  Yeah, I thought it would be. I just kind of interested in
• 1:07:57
  just. Yeah, I'll have to look it up
• 1:07:59
  myself. As well so it.
• 1:08:00
  So on the bottle we've got like, you know how you've got the
• 1:08:02
  arches, the. Jane OK, so you've got a little
• 1:08:05
  bit of oh by. Yourself garages we put cats
• 1:08:07
  casks in those it. Was it's.
• 1:08:11
  Under the arches. Now it's just a lot of garages.
• 1:08:13
  Yeah, we've got casks, We've got casks.
• 1:08:15
  Brilliant. It's a pizza place now.
• 1:08:17
  Yeah, we looked at that on the way in and we had to stop there
• 1:08:19
  on the way back. I.
• 1:08:20
  Said if that's still open on me. Yeah, because the scalability
• 1:08:24
  from an independent model is a big part of the business model,
• 1:08:27
  isn't it? When you guys, I remember going
• 1:08:29
  back, you guys started talking, you told us about how you guys
• 1:08:31
  got going and sort of suppose from an independent bottler
• 1:08:36
  point of view, you're almost like 1 cask at a time style of
• 1:08:39
  whiskey releases. You know, you get 1 casket and
• 1:08:42
  you try to turn it around as quickly as possible, get it out.
• 1:08:44
  There's money coming in and it lets you grow.
• 1:08:46
  And then you're in a position where you could put four out
• 1:08:48
  turns out in a year which, which and then your out turns you're
• 1:08:51
  talking how many, how many bottlings that you per out turn
• 1:08:53
  roughly you sort. So we aim we've all we've been
• 1:08:57
  doing 5. Yeah, so fermental whiskey that
• 1:08:59
  you need to have and the and you need to then are you now laying
• 1:09:02
  caps down? Are you in a position where
• 1:09:04
  you're putting cast away? And I've always said this from
• 1:09:06
  an independent bottlers point of view, that is burning a hole in
• 1:09:08
  your pocket effectively because there's whilst you, you've paid
• 1:09:12
  for that cask, it's an asset, it's a cash asset, but you can't
• 1:09:15
  do anything with it until you're ready to put it into glass to
• 1:09:18
  sell it. So there's always going to be a
• 1:09:19
  cost of that. But at the same time, how long
• 1:09:22
  can you survive and run on that business model before you want
• 1:09:25
  to try and grow your business? And I suppose like bringing out
• 1:09:29
  another, another branch of the, the bot line.
• 1:09:32
  And we were talking about it on the tram on the way down, I
• 1:09:36
  guess about. Trust and actually consumer
• 1:09:38
  trust on the tram on the way down for the eagle eyed you can
• 1:09:42
  see Woodrow's branding because you have got 2 casts at the
• 1:09:45
  front of Ryan's bar every morning when I go to work.
• 1:09:48
  I see it, yeah. So I, if you go to every
• 1:09:51
  morning, I see if I go into the my office really on the day on
• 1:09:56
  the tram, you can see there's two casks and they've got
• 1:09:59
  Woodrow's on the front outside, right.
• 1:10:00
  Yes, they're wrong colour though.
• 1:10:01
  Yeah, they're green. Were the actual casts that had?
• 1:10:04
  Were they casts that were actually here and had Woodrow's
• 1:10:06
  whiskey in them? And.
• 1:10:07
  We dropped them off and then they painted them.
• 1:10:09
  That's so cool. Cool.
• 1:10:11
  By the way, transpire. Big supporters of us, they buy
• 1:10:14
  pretty much everything we. Really.
• 1:10:15
  Really. Yeah.
• 1:10:16
  And that, I mean, because you've built up and this is what I was
• 1:10:18
  going to say on the tram on the way down down here.
• 1:10:21
  We talked about like at the moment now we've talked a lot on
• 1:10:26
  the podcast about the way that the industry is, particularly
• 1:10:29
  last week's episode with Arthur Motley top very openly, candidly
• 1:10:32
  about the situation that the whiskey industry has found
• 1:10:36
  itself in at the moment. It's a tricky time for a lot of
• 1:10:38
  people, but there's other people that I tell you actually, we're
• 1:10:40
  we're we're doing fine. We're we've, there's grassroots
• 1:10:43
  or we're, we're, we're in having that.
• 1:10:45
  And he did say, you know, a lot of people over the last, like he
• 1:10:50
  said that the last 10 years, no one's had to really work hard at
• 1:10:54
  selling. WWW was selling itself.
• 1:10:57
  And then what started to happen was people got overconfident,
• 1:11:02
  Chuck out. We you know what?
• 1:11:03
  Instead of doing 4 out turns a year, we could probably get away
• 1:11:06
  with doing 6 out turns a year and rushing out maybe a little
• 1:11:09
  bit instead of going, let's keep it to the fore and keep the
• 1:11:13
  quality level. We got our whiskey selling, so
• 1:11:15
  let's just stick out more, stick out more, stick out more.
• 1:11:18
  As a three-year old business, we never felt that luxury.
• 1:11:21
  Exactly, exactly, exactly. So he was sort of saying about
• 1:11:25
  the businesses that are now really having to work hard.
• 1:11:28
  And what he's saying is now we're going to see people
• 1:11:30
  actually having to work hard to sell whiskey.
• 1:11:33
  And one of the things that we talk about a lot with
• 1:11:36
  independent bottlers in particular is the trust value.
• 1:11:39
  You've built up a great following.
• 1:11:41
  There are people who are, I would say borderline obsessed
• 1:11:46
  with Woodrow's of Edinburgh. There are there are people who
• 1:11:49
  see you guys as there's a real and I don't want to mean it in a
• 1:11:53
  sort of negative because I know some people could look at it on
• 1:11:55
  a negative side because it shows it's like smaller, but like cult
• 1:11:59
  following. There are people who like you
• 1:12:01
  say Ryan's Bar, they'll, they'll buy every release you're putting
• 1:12:04
  out and there will be people who actively seek out if it's got
• 1:12:08
  Woodrow's of Edinburgh on it. But then I know I trust Woody
• 1:12:11
  and Megan are it's no Pesh as your tagline as such.
• 1:12:15
  But, and it's like we've talked about the Thompson brothers,
• 1:12:17
  about the fact that what they've done is being able to put black
• 1:12:22
  bottles with a question mark on it and still have people going.
• 1:12:27
  I'll buy what I'll pay. What is it, £65 a bottle?
• 1:12:30
  Yep, 65 LB a bottle because I there's the trust is there and
• 1:12:36
  you know, I'll buy. I would look at Thompson
• 1:12:38
  brothers like similar to yourselves probably as well.
• 1:12:41
  And there's other bottlers too, not just like there are plenty
• 1:12:43
  of others that we've had on the podcast, Real Fragrant Drops
• 1:12:46
  and. I'm joking there.
• 1:12:48
  I'm joking, sorry. They're friends, that's why.
• 1:12:54
  Legitimately. But.
• 1:12:56
  Love you both. But sometimes I'll a bottle of a
• 1:13:03
  whiskey, an independent bottler. If I saw this study that I
• 1:13:06
  wouldn't normally go far, I'd be more inclined to go with some of
• 1:13:10
  these independent bottlers to go out and drink it anyway.
• 1:13:13
  I'll try it anyway because I trust that it's not going to be.
• 1:13:17
  And Mark Thompson talked about there's skin.
• 1:13:19
  You guys are a classic example, like many other independent
• 1:13:21
  bottlers, skin in the game. Three years of that's where I
• 1:13:26
  think what Arthur talked about was the challenges that people
• 1:13:31
  in the industry are having is for the first time in 10 years
• 1:13:33
  are going to have to really try hard to actually sell your
• 1:13:35
  whiskey. You've been doing that anyway
• 1:13:37
  for three years because you started out as a new business.
• 1:13:39
  Mega, eh? We never had the luxury of the
• 1:13:42
  good whiskey market. We launched in 2022 right before
• 1:13:46
  Liz Trust destroyed the economy and just post COVID.
• 1:13:51
  No comment. Everything.
• 1:13:54
  Yeah, but yeah, but. It's not often we delve into
• 1:13:58
  politics on the podcast. The other time was the.
• 1:14:03
  Other time was with fragrant drops with their label with the
• 1:14:06
  Do you remember the wicked witches W label.
• 1:14:09
  Yeah, yeah. Yeah, let's not.
• 1:14:11
  Go. But there was also the right
• 1:14:12
  time when we were we were recording and killed a kid.
• 1:14:17
  Yes. And you said Santori, and I
• 1:14:19
  thought you said Santori. Our well known Japanese drink
• 1:14:24
  drinks brands on Tori. But on.
• 1:14:26
  Tori as classed. Right.
• 1:14:27
  I've looked back, right? Episode 14 was when we had you
• 1:14:32
  on 20. First time we've had them on
• 1:14:36
  since the 1st. Time 24th of January 2024.
• 1:14:40
  That was the indie spotlight. No.
• 1:14:42
  No, that was not the indie spotlight.
• 1:14:43
  That was the first dedicated podcast episode we did.
• 1:14:45
  And you know I. Think.
• 1:14:48
  I think it was the first ever videoed episode that we did.
• 1:14:52
  I think that was the first ever videoed episode that we did.
• 1:14:56
  What have I got written down? Indie bottlers and blending.
• 1:14:59
  Yes, because I know we definitely, we definitely
• 1:15:01
  videoed the episode after that. So how they got into whiskey
• 1:15:04
  study? A headache?
• 1:15:05
  What hashtag? It's no Pesh now Woody and ask
• 1:15:08
  you, can you remember you're what, 3 dramas?
• 1:15:14
  Rose Aisle. Yes, Rosales.
• 1:15:16
  Blend. Woodrow's Warehouse Blend.
• 1:15:19
  Yeah, yeah, yeah. I can't remember that.
• 1:15:22
  I'll give you a clue. You knocked over the wall.
• 1:15:24
  Oh Blankinchi. Blankinchi 12 You knocked over
• 1:15:29
  the wall and you worked there for a while.
• 1:15:31
  Ross had to build. It Ross had to rebuild it.
• 1:15:33
  I actually saw it, Swedish Whiskey girl put it up but we've
• 1:15:38
  had the chat on it already. Is the tiny little model of
• 1:15:42
  Glenn Country. So a little more than that.
• 1:15:45
  That's what Ross actually built. Right, I was going to say.
• 1:15:48
  No, I didn't. I'm so.
• 1:15:50
  Gullible, I was going to say. They shouldn't.
• 1:15:51
  They shouldn't know, he painted. It on the inside because he was
• 1:15:53
  the one weird enough to get. In I thought you were going to
• 1:15:55
  say there should be a, there should be a, there should be a
• 1:15:57
  wee a wee woody Lego man knocking the wall over exactly
• 1:16:00
  right. Megan, you, you've got your
• 1:16:04
  three what, 3 drums? I'm going.
• 1:16:05
  To say Lagaville in 16. Lagaville in 16, yeah.
• 1:16:08
  Did I also say another lager villain?
• 1:16:10
  Perhaps the Prima Ultima? 1981, no, you went on brand for
• 1:16:14
  your second one. Did I really?
• 1:16:15
  You were on brand? Yeah.
• 1:16:16
  Oh. I'm so up myself.
• 1:16:20
  Goodness, what did we even have? Outback then you.
• 1:16:24
  Oh story. Mark Lac 12.
• 1:16:25
  That was, I met my best friend. That was correct.
• 1:16:27
  That's right. And your last one.
• 1:16:29
  And there was a story with that that I think ended up cutting
• 1:16:31
  out most of it because it involved a horse's head.
• 1:16:34
  I remember it. Was it was the day after that
• 1:16:37
  incident that happened? Was it the black?
• 1:16:39
  Bottle. No, it wasn't.
• 1:16:40
  The black bottle was the crux of the story.
• 1:16:43
  But the next day you visited A distillery.
• 1:16:46
  Stratheila. Stratheila.
• 1:16:47
  I still love Stratheila. To this day, really, really are.
• 1:16:50
  That's your, that's your what, 3 drums from from last time, right
• 1:16:53
  guys? I'm going to push it.
• 1:16:56
  We are fast approaching, you know, we're coming up for
• 1:16:59
  Christmas festive period and stuff like that.
• 1:17:02
  The problem we've done over the last couple of years, Agnes is
• 1:17:05
  particularly year one. We pre recorded a hell of a lot
• 1:17:08
  of episodes before we started putting them out.
• 1:17:10
  Yeah. So we had a big batch of like 5
• 1:17:13
  or 6 episodes. We were.
• 1:17:16
  Recording in the middle of November and we're like, this is
• 1:17:18
  Christmas. It's amazingly we've managed to
• 1:17:20
  get ourselves down. Do you know it's quite fun?
• 1:17:22
  As our Christmas episode. Yeah, well, tonight this won't
• 1:17:25
  be our Christmas episode. Won't be our Christmas.
• 1:17:26
  Episode This is tomorrow's episode as well as we're
• 1:17:28
  recording this recording because we used to.
• 1:17:32
  I mean, this is we're coming up for two years old now.
• 1:17:34
  We're celebrating our second year.
• 1:17:36
  Just make sure we don't delete the recording.
• 1:17:38
  I've done that before. Yeah, OK, I've learned that
• 1:17:40
  lesson before. But, but what I would say is
• 1:17:43
  that I don't know how I did it, but basically because we're
• 1:17:46
  going to have to do it tonight for a long time, we would record
• 1:17:50
  an episode on the Wednesday and then I would go home.
• 1:17:53
  Bear in mind if I had four or five drams per recording and I
• 1:17:56
  would edit yeah, clip up and schedule for and put and upload
• 1:18:02
  that for Thursday morning, 6:00 AM.
• 1:18:04
  So Thursday morning, 6:00 AM is when our episodes are released.
• 1:18:07
  We've not had to do that for we've been well ordered.
• 1:18:09
  I've. Not had to do it I've.
• 1:18:10
  Ever had to do it? I don't know if you ever would.
• 1:18:14
  I wouldn't know how. But basically, but I'm going to
• 1:18:17
  do that tonight. I'm going to go home, get this
• 1:18:19
  done and turn it around and get it out, right.
• 1:18:22
  But we are looking ahead at Christmas, right?
• 1:18:25
  So we've got Christmas coming up.
• 1:18:26
  We've got drums of 2025. I'll push you for three drums
• 1:18:30
  each. Or do you want to do 2 drums or
• 1:18:32
  what? A drum each and a bone and a
• 1:18:34
  woodrows of 2025. Let's do that.
• 1:18:37
  So would you pick a drum, Megan? You pick a drum and then
• 1:18:41
  together you'll come up with what has been your woodrows of
• 1:18:45
  2025. Release or you can have a
• 1:18:46
  woodrows at each. No, no, no, because they might
• 1:18:48
  not agree. Pick one together.
• 1:18:50
  Oh, OK, we'll give them a woodrows each.
• 1:18:51
  A woodrows each, right. So what's your?
• 1:18:53
  What's? So 111 yeah 1.
• 1:18:55
  Yeah, play your card right. Yeah, that.
• 1:18:57
  Night so so. Megan, I'll come at you first.
• 1:18:59
  What has been your whiskey of 2025 Non woodrows off brand?
• 1:19:04
  Whiskey of 2025 got to be a black art for a cloudy.
• 1:19:11
  OK. Black art, I don't think I've
• 1:19:14
  had that. What?
• 1:19:14
  And is there a reason or a story behind that?
• 1:19:16
  Or I. Just loved it really.
• 1:19:18
  So it was one of those ones that had at the Isle of Whiskey.
• 1:19:20
  Ball, right. OK, actually he gave.
• 1:19:22
  Us like 6 different black arts. Chuck I hate so much.
• 1:19:29
  Explain Chuck talk with the black art A bruclady black.
• 1:19:31
  Art I was a. Bruclady Black Art.
• 1:19:32
  I don't know that I don't know the entire story, but it's a
• 1:19:35
  amalgamation of casks from Bruclatic, I think effectively.
• 1:19:39
  I think the PR for the first one was a guy got really drunk in
• 1:19:41
  the warehouse and did some blending and then he came up
• 1:19:44
  with this and it was. It's amazing how often guys get
• 1:19:47
  drunk in warehouses. And I was absolutely bang tidy.
• 1:19:49
  And then they've been making a batch annually ever since.
• 1:19:52
  It's. Just really good brick laddie
• 1:19:53
  from what I understand. Really.
• 1:19:55
  But it's not cheap, right? No, it's not.
• 1:19:58
  It's very much. I think it's about 2:20.
• 1:20:02
  Or. You had a few.
• 1:20:03
  Just a casual few. This.
• 1:20:05
  Is 6. Different ones the.
• 1:20:07
  Hospitality of the people and I like, I drank like eight of
• 1:20:09
  those jumps for free anyway, They were really good.
• 1:20:16
  Really, really good. Good, good trap there.
• 1:20:18
  Right. Was it?
• 1:20:18
  Was it your first time at the Isle of Whiskey for Faze Aisle?
• 1:20:22
  Had you been? No, they were all.
• 1:20:23
  This is at volts. Oh, I thought this was at faze
• 1:20:25
  aisle. Sorry.
• 1:20:26
  Sorry, Angus is still trying to work out how to open a bug, or
• 1:20:30
  he's actually getting ready to get his fishing rod to try and
• 1:20:32
  fish that bug out right. Woody on it yourself.
• 1:20:36
  It would be the the lag of woolen Brandy, guys.
• 1:20:42
  Oh, that's. Good.
• 1:20:43
  Both islands are OK. So you had a really good time in
• 1:20:46
  Ireland, is that basically? Yeah, I think that's a Jazz
• 1:20:48
  Festival one. I can't remember.
• 1:20:50
  Is it three years ago or something?
• 1:20:52
  We bought it at Lagoville Distillery, yeah.
• 1:20:54
  Really, it's just really nice. It's.
• 1:20:57
  Yeah, because like Lagoville and do a jazz release every year,
• 1:21:00
  don't they? Yeah, I think this year.
• 1:21:02
  Yeah, All right. OK, OK.
• 1:21:05
  But interesting. Brandy, Brandy Cask.
• 1:21:07
  Right, I'll go with you for this one with a Your Woodrows of
• 1:21:10
  Edinburgh release or drama of 2025.
• 1:21:14
  Oh God, right. Might not be something you've
• 1:21:17
  released, it could just be someone in here you're sitting
• 1:21:19
  on. See the Glen Elgin.
• 1:21:23
  See the Glen Elgin. I don't know the Glen Elgin 13,
• 1:21:26
  the PX. The best whiskey out there not
• 1:21:28
  released yet. It was someone might be
• 1:21:31
  listening to us on Monday, but. What will there be?
• 1:21:36
  Fuck, it's probably going to be the Iron 28.
• 1:21:41
  Oh. Yeah, so that that was that's a
• 1:21:44
  nice drown again. It's it's so well balanced have.
• 1:21:47
  You had that I've. Used that indie whiskey fest,
• 1:21:50
  Yeah. Enjoy it.
• 1:21:51
  Very, very good, yeah. Excellent.
• 1:21:53
  Have you not tasted? It I don't think I have.
• 1:21:55
  I saw you. Next time you're in Diggers, you
• 1:21:58
  definitely bought some. What do you mean just after the
• 1:22:00
  podcast? Mind I've got to edit.
• 1:22:07
  This podcast gets uploaded next. Sorry guys, I'm really hungover
• 1:22:10
  Friday just. What I say there's there is
• 1:22:14
  something coming out of Woodrows of Edinburgh, but I'll come out
• 1:22:18
  whenever ready, right Megan for yourself then a Woodrows of
• 1:22:21
  Edinburgh, either something you've tried or released or
• 1:22:23
  something maybe to release like a Glen Elgin whiskey sodas
• 1:22:26
  podcast. Funny, if you'd asked me this a
• 1:22:28
  few months ago, I would have said the Port Charlotte, which I
• 1:22:30
  really love. But I forgot about our Deanston
• 1:22:33
  because it was on the shelf for like, well, pre sold before we
• 1:22:36
  even released it and I completely forgot about it.
• 1:22:39
  And then where were we? We were at Aberdeen Whiskey
• 1:22:42
  Festival where we tried it again because I think Nick was trying
• 1:22:45
  to get rid of some. So what was that, Deanston?
• 1:22:47
  What? Deanston 16, but it was in an ex
• 1:22:50
  Deutsche cast. Yeah, Deutsche second filter
• 1:22:53
  also I thought how? Good that.
• 1:22:55
  Was so do you don't see an awful lot of Deanston independently
• 1:23:00
  bottled kicking around, do you? It's it's not something you you
• 1:23:04
  would just like I would say there are certain whiskeys that
• 1:23:08
  you can absolutely associate with independent bottlers.
• 1:23:12
  There's a lot Glalila, I'd say. Glen Elgin.
• 1:23:16
  Glen. No, I would say, you know
• 1:23:18
  something I've never. Seen a bottle?
• 1:23:20
  That's why I'm so excited as I have never seen and you know
• 1:23:22
  what I have never ever, ever seen Glen Elgin spirit drink.
• 1:23:27
  You know what I've never seen spirit drink The still like like
• 1:23:31
  for 13 years and a quarter cast PX exactly one-of-a-kind, you
• 1:23:36
  could say. So the only option you can get
• 1:23:38
  to get that is if you're at the event.
• 1:23:40
  And that's great for anyone who's listening.
• 1:23:42
  That's gone. I've got a ticket for that.
• 1:23:43
  By the way, bring your wallet because, but, but there are
• 1:23:50
  there are whiskeys that you do see a lot more that independent
• 1:23:55
  bottlers have released, which isn't always a bad thing because
• 1:23:57
  it gives you a chance. Oh, they've done it in that
• 1:24:00
  finish or they've done it as just as a refill hogs head at a
• 1:24:04
  different age or any of that. So it does give you a such a
• 1:24:07
  variety of opportunity to try it.
• 1:24:10
  But I I can't say I've seen an awful lot of Deansten.
• 1:24:13
  Yeah, this Deansten, we loved it because what we well, Woody was
• 1:24:16
  the one that finished it. He put it into an extortion
• 1:24:19
  cask. So it goes, that whisper of peep
• 1:24:21
  through the Deansten. OK.
• 1:24:22
  And it was very waxy, right. OK.
• 1:24:25
  It was so tropical fruits as well.
• 1:24:27
  And I forgot how good it was because I didn't really drink
• 1:24:29
  much of it because it just sold out straight away.
• 1:24:31
  Yeah. And then I tried it.
• 1:24:33
  I can't remember why I tried it again, but last month, last
• 1:24:37
  month I tried it again. Norway.
• 1:24:38
  No, I'm sorry. As as it was in Copenhagen.
• 1:24:41
  I was in Copenhagen. You had to go all the way to
• 1:24:43
  Copenhagen to try. I was giving you release to say
• 1:24:45
  I didn't believe you like that. I was pouring and I was like, Oh
• 1:24:48
  my God, I forgot how good this was.
• 1:24:49
  And I think it's probably my Woodrows of the year.
• 1:24:51
  Really. Yeah, Fantastic.
• 1:24:53
  Now I guess I'm going to say to you, have you got a Woodrows
• 1:24:56
  drum that you? That I particularly like, I
• 1:24:59
  really like. And again, it's maybe for
• 1:25:00
  sentimental reasons, because certainly this year I really
• 1:25:08
  like the lowland near Penn Caitland.
• 1:25:11
  OK, because I come. From near Penn, Caitland too,
• 1:25:14
  but not the other in the other direction, right.
• 1:25:18
  But yeah, no, I really like that because it was very different to
• 1:25:22
  other other. It was very different to other
• 1:25:26
  botlins of I've not had really any independent botlins from
• 1:25:30
  Kinchi. Yeah, if we can say it.
• 1:25:32
  And I see and and yeah, different to.
• 1:25:35
  Yeah, cool. We had the biggest compliment as
• 1:25:37
  well because they're trying to re Kinchi are trying to recreate
• 1:25:40
  it, which is the first time we've ever had that from a
• 1:25:43
  distillery. They try to recreate something
• 1:25:45
  we've put. Out.
• 1:25:45
  Oh really? You're the trendsetter here?
• 1:25:47
  So wow, that was a huge compliment.
• 1:25:49
  Did they tell you they were doing that, or did you just sort
• 1:25:51
  of find out they were? It was an employee that told.
• 1:25:53
  Me, an employee told. You wow, very good truck you are
• 1:25:56
  Woodrow's of Edinburgh. I had the that Port Charlotte,
• 1:26:01
  which I thought was fantastic, but I think there was a long
• 1:26:04
  one. I really I really, really loved
• 1:26:08
  that. That was a great, great drop,
• 1:26:10
  the Longmore 14 year old. What was your Abalawa?
• 1:26:13
  The Abalawa and bourbon. The 12:12 I've got.
• 1:26:16
  You're a big fan of that? I've got 3 bottles in the house.
• 1:26:20
  No one needs three bowls of whiskey.
• 1:26:21
  No, I do. You know what I did?
• 1:26:24
  I I bought favorite bottles of indie bottler spot because what?
• 1:26:30
  As well as being the 1st. Now wait a minute.
• 1:26:33
  I don't want to upset too many people here because you guys.
• 1:26:35
  You were the first indie bottler Spotlight.
• 1:26:37
  No, they were, but they were also, I think, let me just
• 1:26:41
  quickly go. Back first on video, first indie
• 1:26:43
  bottler spot well. Technically speaking,
• 1:26:44
  technically you were the first whiskey couple, right?
• 1:26:47
  I would say, I'd love to say you were the first indie bottler
• 1:26:50
  that we had. First whiskey couple.
• 1:26:51
  After me and you, Graham. Yeah, absolutely.
• 1:26:54
  Oh, but Greg Urquhart was before you.
• 1:26:57
  He was episode 6. And I'm going to say that he he
• 1:26:59
  was on as Glenn Moore spirits. So they were the first indie
• 1:27:02
  bottler that we had on, but you were our first, you were the
• 1:27:04
  first video, your first couple, and you were also our first
• 1:27:08
  indie bottler spotlight. And I have to say, and I'm going
• 1:27:10
  to get a wee bit sentimental here, but we get a thank you.
• 1:27:14
  You know what Angus and I, Angus and I talked about the prospect
• 1:27:18
  of doing, doing a, an event, a tasting and we said, right,
• 1:27:22
  let's do it as an indie bottle spotlight.
• 1:27:24
  You guys were very kind to come along and be part of that.
• 1:27:27
  And we, we, we saw ticket, we put some tickets and there was a
• 1:27:32
  really interesting crowd in the room that night.
• 1:27:35
  Can't remember what you're talking about, but there was
• 1:27:40
  there was a few guys who'd had probably a pint and a half more
• 1:27:43
  than they should have before they came to ski taste like.
• 1:27:46
  And I think that was the first ever time and I've seen it
• 1:27:48
  before. We do every single one.
• 1:27:50
  We'll be starting we'll be starting tonight from our left
• 1:27:53
  and he's put his hand. It was in who's left?
• 1:27:59
  We had we had two girls we talked recently about on the
• 1:28:02
  podcast who had clearly just decided to buy.
• 1:28:06
  They saw a whiskey tasting event available.
• 1:28:08
  They bought 2 tickets. I went around and spoke to them
• 1:28:11
  and said, what have you learned pod never didn't know the pod
• 1:28:13
  didn't know anything about that. I said, have you learned
• 1:28:14
  anything? Is there anything interesting
• 1:28:16
  tonight? And I could just see them in my
• 1:28:17
  corner and I could see them going what the are we doing
• 1:28:20
  here? Right.
• 1:28:22
  We're going get good because I sort of spoke to them.
• 1:28:25
  I think you spoke to after, I think 1 was studying at Eden.
• 1:28:27
  One was quite interesting. Yeah, 1.
• 1:28:31
  No interest 6 cast strength whiskeys and you brought your
• 1:28:34
  rum as well. We did aye so 6 cashews, but I
• 1:28:37
  don't remember going to ask and saying like what have you learnt
• 1:28:39
  anything tonight? You know are you whiskey
• 1:28:41
  drinkers like no, I was like have you learned anything and
• 1:28:44
  all the things to say is like I really found it interesting
• 1:28:47
  about the non chill filtration. I was like what of everything
• 1:28:52
  we've talked about that is what you're taking away, but I, but
• 1:28:56
  we had a lot of support, Dougie Liddell shouted.
• 1:28:58
  Dougie helped us out with glassware and his helping us out
• 1:29:01
  with glassware on Friday night. Dougie been a big fan of the pod
• 1:29:03
  and really supported it. And we've had I, I, we, we
• 1:29:09
  brought ringers along. There was people, I tried to get
• 1:29:11
  people into the room just to say, just come along, come along
• 1:29:14
  just so they could see. It was our first ever event that
• 1:29:16
  we did. It led to us doing a lot of
• 1:29:19
  these indie bottles boys. And then here we are, you know,
• 1:29:22
  that was, that was the last weekend in August, I guess in
• 1:29:26
  2024. And here we are now celebrating
• 1:29:31
  our 2nd birthday. You guys are being part of it
• 1:29:34
  with the bottling as well, which is absolutely fantastic.
• 1:29:36
  But we've sold out 55 people who know masks coming along to
• 1:29:39
  listen to our nonsense and enjoy and maybe more drums
• 1:29:45
  responsibly. It's been fantastic and it's
• 1:29:49
  been great so. We're your first whisky couple.
• 1:29:51
  Your first video podcast, your first in the bottle spot, and
• 1:29:54
  your first spirit drink bottling.
• 1:29:56
  First Spirit drink bottler, absolutely.
• 1:29:58
  There you go. That's exactly it.
• 1:29:59
  And it's been great. Like we've, I've followed what
• 1:30:03
  Woodrows of Edinburgh have been doing and seeing what you've
• 1:30:05
  done is absolutely fantastic. Like the, as I said, you've got
• 1:30:09
  this army of people who are absolutely obsessed with the
• 1:30:12
  whiskeys that you're putting out and I love it.
• 1:30:14
  Woodrows of Edinburgh, no pressure.
• 1:30:16
  It's absolutely fantastic. For anyone who's listening to
• 1:30:18
  this, how can people find out about you guys and keep up to
• 1:30:20
  date? What socials and things like
• 1:30:22
  that are people can people look at so.
• 1:30:24
  We're I'm mostly active on Instagram and Facebook.
• 1:30:27
  So Woodrow's whiskey on Instagram.
• 1:30:29
  We just, I just made the Jane St. collection Instagram today.
• 1:30:33
  We currently have two followers. Brilliant.
• 1:30:35
  So. Oh well, well, well.
• 1:30:37
  We could be your. We could be your. 3rd follower,
• 1:30:39
  yeah. Woody, are you going to follow
• 1:30:41
  any type sooner? Maybe I'll think about it, yeah.
• 1:30:48
  But no great and a website for people who are maybe interested
• 1:30:52
  in purchasing this whiskey Stories Woodrow's of Edinburgh
• 1:30:56
  Glen Elgin whiskey because it'll be whiskey if it's bought online
• 1:31:00
  bottled that bottled in this ponded warehouse.
• 1:31:02
  What's the website? You should also just buy one at
• 1:31:05
  the event and buy 1W. Just see what the difference.
• 1:31:07
  Is side by side just like the blood tubbies.
• 1:31:12
  Spirit drink or single malt which would.
• 1:31:13
  You prefer the spirit drink just like them all?
• 1:31:16
  Yeah, exactly. Buy 2 bottles please.
• 1:31:20
  So how can people? What's the website that people?
• 1:31:22
  Woodrowswhiskey.com. Woodrowswhiskey.com Brilliant.
• 1:31:25
  Well, there we go. I'm going to say we've done it
• 1:31:27
  again. We've done it again.
• 1:31:28
  Absolutely. Fantastic.
• 1:31:29
  I was going to say, they're not the first warehouse.
• 1:31:31
  So about the fourth or fifth warehouse we've recorded in?
• 1:31:34
  So I tell you what, a warehouse that we've been, we've never
• 1:31:37
  been served at draft. No, we haven't something like
• 1:31:40
  this before. No, but it's been fantastic.
• 1:31:43
  And I think probably the oldest. I'm in a warehouse.
• 1:31:45
  Yeah. And I'm off to go and once we
• 1:31:46
  finish recording, I'm off to go and fill this up.
• 1:31:48
  Yeah, absolutely. You have a sound, you are
• 1:31:51
  driving the bigger. Well, listen guys, thanks very
• 1:31:53
  much. If you are coming on Friday
• 1:31:54
  night, really looking forward to seeing you.
• 1:31:55
  If you're not hard lines, you're going to miss a great night, but
• 1:31:58
  there'll be plenty more of these to come.
• 1:32:00
  It's been fantastic. Thanks to everybody for just
• 1:32:03
  being part of the journey. It's our second year birthday on
• 1:32:05
  Friday. I can't believe it.
• 1:32:07
  Two years people. We've managed to carry on for
• 1:32:10
  two years and no one's cottoned on the final.
• 1:32:12
  We're just complete. Well, maybe they have, but
• 1:32:15
  they're still. Listing.
• 1:32:16
  Well, that's exactly. Yeah.
• 1:32:17
  You know, as long as we keep getting lovely drams poured for
• 1:32:19
  us, we'll keep talking. But thank you very much for
• 1:32:21
  everyone who's been part of it. Keep passing the pod.
• 1:32:23
  Get involved in Whiskey Stories Facebook group.
• 1:32:25
  Get involved in the Whiskey Stories newsletter as well.
• 1:32:27
  I, I, I tear jerking story of my ode to a farewell to an old
• 1:32:34
  friend that actually reconnected me and this man right beside us
• 1:32:38
  and the whiskey stories newsletter.
• 1:32:40
  If you, I'm not going to tell the story, you're going to have
• 1:32:42
  to. It's on the website
• 1:32:43
  aswellwhiskeystories.co.uk. You'll find out more about their
• 1:32:47
  farewell to an old pal, Tam Duten.
• 1:32:48
  But anyway, guys, all the very best.
• 1:32:50
  Thank you very much, Slangevar. Cheers.