Latest / Whisky Stories Podcast / Episode 52 - What a year

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Episode 52 - What a year · Whisky Stories Podcast

• 0:00
  OK lads, everyone got a drum in front of them.
• 0:02
  Absolutely, yes. A very fine drum. 51 episodes
• 0:07
  later, here we go, boys. Yep, Angus.
• 0:10
  Back in the we do. We're back.
• 0:12
  We're back. You know what to.
• 0:13
  Do you know what to do? Clap us in.
• 0:16
  Actually, we didn't actually do the clap us in.
• 0:18
  We don't have a camera. Nobody actually do.
• 0:23
  Anyway, here we go. He paused them.
• 0:25
  Welcome along to the Whiskey Stories Podcast for myself,
• 0:27
  Graham Cogar. We are back in the tiny little
• 0:30
  room in the athletic arm, sandwiched nicely between the
• 0:33
  bar and the gents toilets. And 51 episodes later, here we
• 0:37
  are for the 52nd episode of the Whiskey Stories podcast.
• 0:42
  We're stripping it right back to basics lads.
• 0:45
  It's just the three of us how we get it on.
• 0:47
  Magic. Look at us.
• 0:48
  Who'd have thought it? Hello, let me.
• 0:51
  I it's absolutely brilliant. I mean, I did not necessarily
• 0:55
  think when we started this around about a year ago, we'd be
• 0:59
  sitting here, the three of us, the same room, the same lineup,
• 1:04
  talking about West. Genos.
• 1:05
  The same Genos. I.
• 1:08
  Think it's great? The Whiskey Stories podcast
• 1:12
  makes you realise how much the stories are part of enjoying
• 1:16
  whiskey and working in whiskey. And we've met, there's some
• 1:20
  amazing people that I didn't know before.
• 1:24
  We've learned so much. I've learned so much as well, to
• 1:26
  be fair, less I know you boys are an awful lot.
• 1:28
  And it's and we've tried some bloody good drams as well.
• 1:32
  We have and there's a lot, there's a lot of things
• 1:33
  happening. There's a lot of change with the
• 1:35
  podcast. There's things, but there's
• 1:36
  certain things that remain the same.
• 1:38
  And when I thought that Play cards tonight, I thought right I
• 1:41
  looked and Kev was there and I suddenly went there.
• 1:44
  It is the exact same bottle of Grants 25.
• 1:47
  I mean this is probably not there is any favours from when
• 1:50
  your grandsons to get any sponsorship, but the exact same
• 1:52
  bottle of grants 25 year old blend was sitting on the shelf
• 1:56
  and you know what with poured that exactly enough for three.
• 2:00
  Good measures, I know well A. Year a Year, 52 episodes, I've
• 2:04
  passed and here we are drinking the exact same DRAM that we had
• 2:08
  at the very beginning, a 25 year old Grants.
• 2:10
  It was 950. We got it for 7:30 I think.
• 2:14
  I remember the very, very first podcast and by the way, thank
• 2:19
  God we got better at podcasting. I think it's on that first
• 2:25
  podcast. The joke was you can get in a
• 2:28
  public this and a whiskey that's older than you.
• 2:31
  Yeah, I know. I'm 25 and I know it's no longer
• 2:33
  older than me. Here we are.
• 2:35
  I know. And I, I, I, I said to you in
• 2:37
  the remarkable fact, I actually think it is remarkable.
• 2:39
  It's still here, you know, and it was funny because we, I was
• 2:44
  thinking about this the other day when we were doing a bit of
• 2:46
  reminiscing and I had to be able to try it again.
• 2:49
  That's a real treat it. Is I was tasty.
• 2:51
  As we look back, Ross, you've talked about all this stuff, I
• 2:54
  mean, but I was kind of doing a lot of editing for this episode
• 2:57
  today, which will be going out tomorrow.
• 2:59
  And as fair. The one thing that we haven't
• 3:01
  got very good at with the was going to this podcast is our
• 3:03
  organised. No, no, they organised.
• 3:05
  Ourselves in the pub on a Wednesday night, drinking drams
• 3:08
  with folk and then having to stay up late editing the
• 3:10
  podcast. It's out on 6:00 AM, that's the
• 3:13
  next morning. But I mean people.
• 3:14
  Will have realised and heard us in the last couple of podcasts
• 3:17
  talk about this anniversary because we thought we were going
• 3:19
  to be very prepared. We recorded four or five
• 3:22
  podcasts before we released one. This time I.
• 3:25
  Think we got 4 episodes. The first episode went out, but
• 3:29
  I remember it was the 16th of November last last year.
• 3:33
  That was the first episode we released.
• 3:35
  But I mean, I actually was nervous walking in tonight and
• 3:39
  it was a nice feeling. I get nervous before every
• 3:41
  podcast episode. Really.
• 3:43
  Yeah. I get nervous about preparation
• 3:45
  equipment. Will the guests turn up and
• 3:48
  usually the nervousness is because as as I've just.
• 3:51
  Previewed Were you relieved? To see me when I came in
• 3:53
  delighted, but like. But The thing is it's like my
• 3:55
  organiser, the organization skills of the Whiskey Stories
• 3:58
  podcast are such that basically we're recording, usually end up
• 4:01
  recording a Wednesday that goes out on Thursday.
• 4:03
  Yeah. So if the guest doesn't turn up,
• 4:05
  we're kind of knocking for an episode.
• 4:07
  So I'm always a bit nervous, but, well, I.
• 4:09
  Was going to say, I mean, when we started doing it, we actually
• 4:11
  built up a Bank of about four or five episodes before we released
• 4:14
  the first one. So when we released the first
• 4:17
  episode, we'd actually record it by about 5 weeks prior, and that
• 4:20
  lasted until about February. And we've flown by the seat of
• 4:23
  our pants. Ever.
• 4:24
  So basically The thing is, I remember being nervous walking
• 4:28
  in to do the first episode because I put a lot of thought
• 4:34
  and planning into this. Angus and I talked about this.
• 4:37
  Ross, we finally convinced you. In fact, if you listen back to
• 4:41
  the first episode, you end it by saying, well, thanks for having
• 4:45
  me lads, I'd be more than happy to come back for another one,
• 4:48
  that you'd be back. Most of them since.
• 4:50
  But I can remember thinking I had this picture in my head,
• 4:54
  this is how it'll go. There was I had an idea
• 4:58
  something in my head was what, 3 drams?
• 4:59
  So I already had that in my mind.
• 5:01
  We had chatted a lot and drunkenly, in fact, in the
• 5:06
  Scotch. And I think you've been like,
• 5:07
  right place, drink responsibly. Course, I think your attitude
• 5:10
  was yeah, yeah. OK, Graham.
• 5:11
  Yeah. We'll do this podcast, Graham.
• 5:12
  Yeah, whatever. And I think eventually agreed to
• 5:14
  shut me up. And Angus and I talked about it
• 5:17
  for quite some time. Yep.
• 5:18
  I remember walking in the Diggers that night and just
• 5:21
  being really nervous, thinking what for?
• 5:23
  Do you have any talk about this plan of mine that I've had for
• 5:27
  the last two or three months just falls flat on its ass.
• 5:29
  But it didn't. And here we are.
• 5:31
  And we've. I have to say we've had some.
• 5:33
  It's the range of guests I think we've had on Graham because when
• 5:36
  you think about it, we've had brand ambassadors, we've had
• 5:39
  distillers, we've had amateur historians, we've had bar bar
• 5:45
  owners, we've had people involved in the kind of sales
• 5:48
  side of things. We've had the whole, you know,
• 5:51
  select smorgasbord. Keepers of the Quake and Peter
• 5:56
  class, Mark Davidson and Mark Thompson.
• 5:58
  That's one we master of the quake, and they're my granddad.
• 6:01
  Whiskey grand and Mark from the master of the quake.
• 6:04
  And we did say right, 'cause I think we we went through our
• 6:07
  phase, which, which I think we'll hear later on, we went
• 6:10
  through a phase of getting quite excited about the prospect of
• 6:13
  becoming keepers of the quake. Or I think, I think keepers of
• 6:17
  the quake as you, as you smelt it in our group chats.
• 6:20
  Great. Keepers of the Quake spell, but
• 6:22
  we thought that's shitty. I think you thought, are we six
• 6:25
  months on the whiskey stories podcast keeper the quake was in
• 6:28
  the bag the. Content would be put out, surely
• 6:31
  then Ross pointed out. Or somebody pointed out just you
• 6:33
  have to be in the game for eight years.
• 6:35
  Yeah. However, if you remember
• 6:37
  correctly, when Ross did point out at the podcast, we worked
• 6:39
  out that Ross had actually been in the game for six years or six
• 6:42
  or seven years. So all we need to do is complete
• 6:44
  about a year and a half with the Whiskey Story's podcast and.
• 6:46
  We'll share a medal. And between the three went back
• 6:48
  a quick but. But I mean like it's we've,
• 6:52
  we've loved so much. We've had so much fun.
• 6:54
  We have. We really have.
• 6:55
  Drank some great whiskey. It's it's been amazing.
• 6:58
  And I will say, you know, we can always joke about this kind of
• 7:01
  trying to convince me to the podcast and speak to me and Cam
• 7:04
  back in the day. But see, you know, since I left
• 7:07
  the on trades and left the Balmoral and this has been the
• 7:11
  best thing in the last year for me.
• 7:13
  Like I have been absolutely buzzing for it every week and
• 7:17
  meeting somebody new and talking about whiskey.
• 7:18
  And also because I work from home and even if I've got a
• 7:21
  really, really exciting week, I look forward to coming into my
• 7:25
  favorite pub. All my pals meet somebody new
• 7:28
  and talk about drams and it's done.
• 7:32
  You know, I think it's been really good for me.
• 7:33
  And so I'm really glad you decided to have this idea.
• 7:35
  To be honest, feeling very sentimental.
• 7:38
  No tears, but it's one of, you know, you're welcome to have a
• 7:41
  cry at home that you're listening.
• 7:43
  And we've met some really interesting people.
• 7:46
  We're finally nagged some people to get on.
• 7:48
  And I guess that kind of brings us to we highlight real that
• 7:50
  we've got well. I'm here here I.
• 7:53
  Mean my my start my starting point has to be calm big, big
• 7:57
  calm. But my whiskey dad because
• 8:00
  because, well, it was him or me and then I got money to Friday,
• 8:04
  so I had to be me and and he had listened and told us that our
• 8:09
  podcasts were too long. And then he came on and recorded
• 8:12
  the longest podcast that we've ever recorded at a.
• 8:15
  Time the still pots. The Still Pots mentioning me and
• 8:20
  getting Graham to stop saying Still pots, you know what he's
• 8:25
  like and that podcast was great and he's been mentioned by a few
• 8:28
  other people and there's been a kind of full circle moment.
• 8:31
  In the. This small industry, there's
• 8:34
  been so many overlapping stories and characters that we've had on
• 8:37
  and of course most of the people have been Edinburgh based.
• 8:39
  We've managed to get, you know, some boys for up north and all
• 8:42
  the rest of it, some people. From down South as well.
• 8:45
  Yeah, I remember in the first episode actually mentioning Cam.
• 8:48
  I'm sure we talk about it and we said we have to get Cam on for
• 8:52
  the episode. You were like, I don't know how
• 8:54
  kid he'll be just now. We're kind of having a laugh
• 8:56
  about it. But then we also took the size
• 8:58
  of cameras. I think it's 6 foot 7 giant on a
• 9:00
  man. And we did say, well, we need to
• 9:02
  upgrade into the bigger room. This room would probably fit all
• 9:06
  four of us in this bench and. He told some stories and I would
• 9:12
  say one of my favorite stories he told was about the first time
• 9:18
  I went Tyler. Well, that was actually on your
• 9:20
  because that was the other thing is the types of episodes that
• 9:22
  we've had. And one of my favourite episodes
• 9:25
  to record was the episode that you weren't here.
• 9:27
  And it was, it was your wedding episode, which is where, I mean,
• 9:31
  I was in Thunder, I mean. It was a complete, it was an
• 9:34
  idea and I, Graham pitched this idea to me and I thought, this
• 9:37
  isn't going to work. This is going to be a disaster.
• 9:39
  There's no way this is going to work.
• 9:42
  And it was basically because, you know, we were, your wedding
• 9:45
  was over in Michigan. We, we, we couldn't get over for
• 9:48
  it. We thought, let's just get a
• 9:52
  selection of people that we've had on in the past that know you
• 9:55
  personally have them on and just have a kind of a Jamboree of an
• 9:59
  episode while you were, you know, a lesson ready to get a
• 10:03
  lesson, getting ready to get married.
• 10:05
  But it was one of them, one of my favorite episodes record.
• 10:08
  I don't think I really said a word, to be honest, because
• 10:10
  there was so that many guests on.
• 10:12
  I just, I just, I just sat there and listened to it, but it was
• 10:15
  fantastic. He's managed to annoy every
• 10:17
  industry listener as well by your 14 Glens of space site
• 10:21
  which nobody will ever get over because I need to say it was 15.
• 10:27
  Anyway, it was a great episode story.
• 10:31
  I got Dougie Liddell, that's right.
• 10:33
  But Mark Thompson. Vicki Elliot was like.
• 10:36
  Elliot Cameron knew it ourselves and.
• 10:39
  Jodie Buck and I think as well. So Judy Zucker wasn't there?
• 10:41
  He wasn't, but, but it was. And The thing is that was the
• 10:46
  build up. That episode was the build up to
• 10:48
  again, the whiskey Fringe, which we did.
• 10:49
  Yeah, absolutely. Some of the I think we even said
• 10:53
  on episode 1 as well, ambitions that we had for the podcast.
• 10:58
  Yeah. At the time, you and I were
• 10:59
  getting ready to jet off to Germany for the.
• 11:04
  That's right, yeah. So I'd say, I'll tell you what
• 11:06
  would be lovely is if we were able to do podcast episode in
• 11:10
  there and again, we met our one of our keepers of the great
• 11:14
  Peter class, yeah, Scotia, Scotia in Cologne.
• 11:18
  This, this is, this is right, because I mean, from how this
• 11:21
  developed, we, we, we spoke about it when we go, you know,
• 11:24
  we knew Graham and I knew from when we started the podcast, it
• 11:28
  was before the draw, but we knew we were going to Germany for the
• 11:31
  EUR and, and the draw was very lucky.
• 11:34
  And it ended up that one of the games was going to be in Cologne
• 11:38
  and one of the biggest whiskey shops in Germany just so happens
• 11:43
  to be in Cologne Scotia Spirits. And of course, as soon as we
• 11:47
  kind of did a little bit of research, saw that there was a
• 11:50
  keeper of the Quake that owned this shop.
• 11:52
  I mean, it was just, it was just a match made.
• 11:56
  Absolutely. We had a couple of drams and we
• 11:59
  were having a chat and I don't like pizza to be honest.
• 12:01
  Kind of feeling you want, no? Well, this, this was the nice
• 12:04
  thing about the episode because we turned up and, and in the
• 12:07
  shop at about 4:00 in the afternoon.
• 12:09
  We just got the train up from Nuremberg the that day.
• 12:12
  And we kind of, I mean, we've been, we've been hitting the
• 12:14
  Glen going on the train. We bought a kind of duty free
• 12:18
  bottle just for these sorts of train journeys where, where they
• 12:22
  weren't handing out litre glasses, steins of beer, a bit
• 12:25
  of change of base. We had the whiskey, but we ended
• 12:28
  up and Peter Cast is one of Peter Class's employees who is
• 12:32
  Scottish but based in Germany. Was there kind of just sort of
• 12:36
  kind of sitting out the stall And it was a bit of an awkward
• 12:38
  though. Oh, are you, are you here for a
• 12:40
  podcast? It was a little bit, you know,
• 12:43
  it was a bit kind of all right, should we be here?
• 12:45
  But actually, what was great about it is we sat down, we had,
• 12:49
  we did it. I think we just did an intro, me
• 12:51
  and you. And then Peter joined us and we
• 12:53
  started speaking to Peter. And then just people started
• 12:56
  arriving. Yeah.
• 12:57
  And by the end of it, there was about 15 people in that shot.
• 13:02
  I mean, bear in mind when it started, it was just that one.
• 13:05
  Employee from DRAM. Moore Big Kenny from DRAM Moore
• 13:07
  turned up. Who's the lady that played the?
• 13:11
  Guitar. That's right.
• 13:12
  His name fails me. But we had an audience as well,
• 13:16
  guys, Whiskey fans in Germany. Germans are big fans of whiskey.
• 13:19
  Guys from Scotland over there for years as well.
• 13:22
  Guy from. Boss, that's right.
• 13:25
  Yeah, it was. It was.
• 13:26
  Bonus association whiskey they were.
• 13:28
  The Dortmund he'd driven down and he'd actually those kind of
• 13:33
  podcasts. And it was one of those ones
• 13:35
  because we'd actually agreed to kind of meet your brother later
• 13:38
  on, but we nearly batched him, I think, for just staying there
• 13:42
  because there was a bit of a party going on, if we're being
• 13:44
  honest. So that that bottle like going
• 13:47
  that we brought with us. Let's try and get us through.
• 13:51
  We, we, we, we were standing there, Cologne about to say our
• 13:55
  goodbyes because you are heading off well.
• 13:57
  This is the other story we. Just left the hotel and we were
• 14:00
  sort of you were heading your own way.
• 14:02
  I was getting rude. My brother and I were getting
• 14:03
  ready to stay for another night. But we were kind of at that
• 14:05
  moment where like kind of had the fun.
• 14:08
  I'm very sorry. So just Kev from Diggers and Kev
• 14:12
  walked past with the family. Hi, Kev.
• 14:14
  Kev, turn drive comes on. All right, guys, they've just
• 14:17
  arrived. I said, look, Kev, we're away.
• 14:20
  Here's the rest of this bottle going, going carry on.
• 14:22
  But what's really fascinating about that bottle going going is
• 14:25
  I put that up on the Twitter and a certain cake I'd cook got in
• 14:28
  touch saying like, actually what for going, going.
• 14:31
  I was part of that process. And we later on had Jake on the
• 14:35
  podcast. Yeah.
• 14:36
  And Jake was such a fantastic guest.
• 14:38
  I mean, it wasn't an episode I was on, unfortunately.
• 14:41
  I think it was one of my favorite episodes.
• 14:42
  Probably my favorite. I think my mother's birthday or
• 14:46
  something got away. Yeah, that was it.
• 14:48
  But you know, his story about when he's talking about how he
• 14:53
  released a bottle of whiskey for his masters or his dissertation,
• 14:57
  just it was incredible. I mean, I mean, I mean it meets
• 15:00
  my disinstation. I can tell you that, No.
• 15:03
  I mean, we've had to say like Kev Public Kev from Diggers
• 15:07
  there and it's like he was actually our first official
• 15:10
  guest. That's right.
• 15:11
  Yeah, you're always going to be. The the launch party.
• 15:14
  You're always going to be the Whiskey Stories mascot, but but
• 15:19
  Kev was and he told. In fact, I've got it lined up
• 15:23
  here as one of the sort of first stories he told the Lord.
• 15:27
  Don't think there's anything to be whiskey.
• 15:29
  No, there's a. Story he told about a dog in a
• 15:32
  pub which which hopefully you guys will enjoy now.
• 15:37
  That's I've been a dream of mine my whole life.
• 15:38
  I've watched in a pub and to get a pub like this, I'm just, I'm
• 15:41
  over. I mean, I don't, you know, I
• 15:43
  don't work any day. I love my job.
• 15:46
  Come here with a smile on my face.
• 15:47
  I'll leave with a smile on my face.
• 15:50
  Eric, my old bars barman, he retired two years ago.
• 15:53
  He was 77 when he retired. We used to place the whiskeys
• 15:56
  off of 19 drums rather than 20, so he had a drink of every
• 15:59
  single bottle that we had. Not too far from here, there's a
• 16:02
  pub up the road. Classic story it.
• 16:08
  Could be a bit ex rated but I heard it in this pub so somebody
• 16:11
  went up. It's not it's been done up now.
• 16:13
  Used to be called the Vietnam, so you can imagine how bad it
• 16:17
  was. And one of the regulars was up
• 16:18
  there and he walked out and there's a beautiful boxer.
• 16:22
  You know, you know. Pub dogs love pubs, love pubs,
• 16:25
  dogs, you know, dogs, bowling pubs as far as I'm concerned.
• 16:28
  But he's particularly good looking.
• 16:30
  Boxer. I mean, I've never looked at a
• 16:31
  boxer like handsome boxer. He's a handsome boxer.
• 16:33
  So he's sitting down, there's a wee half and half or nip and 1/2
• 16:35
  he was having and and walks another guy with another
• 16:39
  beautiful looking boxer and sort of talking to the barn.
• 16:41
  Exchange money and the dogs just go for it.
• 16:44
  But. His stud fee.
• 16:46
  They were good for it, they were.
• 16:48
  Good for it they were. They were.
• 16:51
  Making puppies. Making puppies.
• 16:52
  Yeah, he's making. Sweet love in the pub In the
• 16:54
  pub. So this guy's just sitting
• 16:57
  enjoying a minute and a half and he's just watching literally
• 17:00
  doggy style. So me and my former flatmate and
• 17:08
  good friend TJ, he works for Glamorgy now, but at the time he
• 17:11
  was working for Diageo. We closed for a little bit in,
• 17:17
  in January, we closed the bar for a wee bit.
• 17:20
  And I, I said to TJ, like, let let's get away, shall we?
• 17:23
  We'll go for an overnight or a couple of nights.
• 17:26
  And then we were like, right, let's plan something special.
• 17:30
  Yeah, you know. And Ross was like, oh, you're
• 17:32
  telling me where we're going? I was like, Nah, of course we're
• 17:35
  not, that would ruin the fun. But I very, very specifically
• 17:39
  said to him, you need a hard hat and you need steel toe cap
• 17:43
  boots, All right? I said I'm not joking, right.
• 17:48
  And when I say that, I mean it. Yeah, I'm not joking, Ross.
• 17:51
  So TJ and I picked them up in the morning.
• 17:54
  We actually, we drove round to Tarbert for an overnight in
• 17:58
  Tarbert and got the very first ferry out of Kenneth Craig in
• 18:01
  the morning. And as soon as we picked them
• 18:04
  up, we're like right hard hat and safety shoes.
• 18:08
  No, I thought you were joking. Fuck's sake Ross, I gave you one
• 18:14
  brief, you know, so I had to do an impromptu stop at B&Q £60
• 18:20
  later on. A hard hat and some boots that
• 18:21
  he's probably worn once. Actually, it's Ross who probably
• 18:25
  wears them out on a Saturday. She.
• 18:28
  Went north of it. Couple extra.
• 18:33
  The only thing is baggage. I'm.
• 18:37
  Going to stop there. I'm going.
• 18:38
  I was going to see. But we're we're probably driving
• 18:43
  for about 3 hours and he was like, you go up and round the
• 18:47
  Loch. He's like, is that, is that the
• 18:49
  sky? Just like Ross?
• 18:52
  Have we 100 miles Face guy stopped in Tarba.
• 18:56
  You still had no idea. I was like, you cannot look at
• 18:58
  your phone tonight. Know where your maps are.
• 19:01
  So know where you are. You can't look at maps.
• 19:03
  You say OK, OK. I promise you.
• 19:04
  I promise. You stayed at this guest house
• 19:07
  that had about 300 porcelain dolls in the hall.
• 19:12
  That's the story for another day.
• 19:14
  But. That's just all right now.
• 19:17
  Have you opened Rosa? I'm home.
• 19:21
  No need to look at the mouse. I feel seriously comfortable
• 19:29
  here. Porcelain dolls.
• 19:30
  I just met my partner. I text.
• 19:33
  I was like, listen, I'm staying in some absolute nutters house.
• 19:36
  I might not see you ever again. So we've got the ferry over.
• 19:40
  We've got on the ferry. Rossdale has absolutely no idea.
• 19:43
  Captain comes on, he's like, ladies and gentlemen, welcome to
• 19:46
  your your 830 sailing to Port Ellen.
• 19:50
  He's like Port Ellen. That's what I.
• 19:54
  Want Tyler? I was like, yes, I'll straight
• 19:58
  going to Isla. Yes, we're going to Isla.
• 20:02
  So got off the ferry. First off was Port Ellen
• 20:04
  Maltings. So that's where the hard hat and
• 20:08
  boots come in. Yeah, proper sight, you know,
• 20:11
  the no nose of heirs and graces. It was very much a working site.
• 20:17
  Did that, did a couple of distilleries.
• 20:20
  Ended up at Lager Villain for a warehouse tasting with Ian
• 20:22
  MacArthur, which was serious. Ross got baptized with 24 year
• 20:28
  old Lager Villain, which was class, and then hit up for Ellen
• 20:33
  at night. And Ross had drank, always drank
• 20:37
  by then, and just spent six hours on the jukebox playing
• 20:41
  Cascada. Apparent.
• 20:46
  Yeah, Apparently the music tastes of Island, music tastes
• 20:52
  of Ayrshire are very, very similar.
• 20:54
  He was. He was otherwise engaged.
• 20:57
  Superb I. Had a good couple of scoops that
• 20:59
  night. My first time on Isla and I
• 21:01
  didn't know that I was going to Ireland.
• 21:02
  This trick with me and Cameron and and and our Grand Bus 7.
• 21:06
  Times there. We go and I actually didn't know
• 21:09
  I was going to Isla. I put a pack my bag and we ended
• 21:11
  up on Isla and I was only there for maybe 24 hours.
• 21:15
  I can't believe I've never told this story before and it's only
• 21:17
  did you put up? And we get into this, the
• 21:20
  warehouse at Lagorville. And 11:00 in the morning, I've
• 21:23
  had a bacon roll. I wasn't prepared.
• 21:25
  I was not prepared. I wish I was prepared.
• 21:30
  The warehouse store gets locked behind us.
• 21:32
  Oh man, this is Ross. It's his first time on Ila.
• 21:34
  And so Ian MacArthur shakes his hands and Lagor puts in my hair,
• 21:39
  buffles my hair full of Lagorville and he goes, would
• 21:42
  you like to put your whiskey? I said no, really.
• 21:45
  And then he goes, well, you're not leaving this warehouse until
• 21:48
  you do. And so you had these different
• 21:51
  casts and you had these kind of unmarked blaggy balloon bottles
• 21:54
  that were they just at the level of 16 cassat ones and the 28
• 21:58
  year old bourbon, I think I had 4 glasses of it.
• 22:00
  Phenomenal. And it's the best Isla whiskey
• 22:03
  I've ever had. Any of the Azure reps less than
• 22:06
  this maybe didn't happen. Do do you have the luxury?
• 22:09
  Well, not the luxury, but. Do you have?
• 22:10
  To be strict with yourselves in terms of what you stock.
• 22:14
  So if I mean otherwise with every bottler, the Stella,
• 22:18
  everybody in Scotland, just be going, oh, camp, when you come
• 22:20
  to our place, we'll look after you, we'll show you.
• 22:22
  And then guess what, you can put your our range on your bar and
• 22:25
  you can sell it at this. Yeah.
• 22:27
  I'm I'm inherently a nice guy, so if I had all the space in the
• 22:30
  world, I would want to stock everyone that.
• 22:33
  You've not got a whiskey bridge. I.
• 22:35
  Don't have a whiskey bread? There's a whiskey bread.
• 22:37
  Any. Plans for a whiskey?
• 22:38
  Bread and they they plans quite yeah for a whiskey.
• 22:41
  Bread, but so you would stop. But what's your mandate then?
• 22:44
  Have you got a certain level you have to buy everything?
• 22:46
  It's stuff we like. So for, for us, it's all about
• 22:50
  curating that, that collection. You know, we, I limit us to
• 22:55
  under 500 bottles, right? We've been up to 600 before and
• 23:00
  it just meant that we needed to buy a lot of nonsense, you know,
• 23:03
  So we, we stripped right back. We've probably come back 400 at
• 23:08
  some points and then built it back up to 450 and then 500.
• 23:13
  But it's stuff we like it, stuff that we'll sell and it's a
• 23:16
  different price points as well. And that's the key thing.
• 23:19
  We're speaking earlier about these the journey that some of
• 23:23
  our our long staying guests come on.
• 23:27
  A lot of the time they're they will be increasing in price
• 23:33
  throughout their stay, you know, as they gain trust with you.
• 23:37
  Of course, it's like an investment.
• 23:38
  You know, you're, you're willing to put that little bit extra in
• 23:42
  because you trust the investment.
• 23:45
  So you need to have whiskey at different price points to be
• 23:47
  able to fulfil that experience, that world class Scottish
• 23:52
  hospitality experience. One of the reasons I love
• 23:55
  Lymphedic is because they basically invented the category
• 24:00
  of single malt. Yeah, now you'll get on to this,
• 24:04
  I'm sure with with much more important people than myself and
• 24:08
  in future episodes. But in 1963 the family and
• 24:16
  Lymphedic is still a family owned distillery.
• 24:18
  They believed in their products so much, but they actually
• 24:22
  started bottling. It is just a pure straight malt
• 24:25
  from the one distillery and commercially selling it across
• 24:29
  the world. Did they not?
• 24:30
  Was it, am I right, in saying that one of the first adverts
• 24:32
  for single malt whiskey was Gwen Fiddick?
• 24:36
  Yeah. And was it not advertised as
• 24:38
  sort of like the ingredients? Was it not?
• 24:41
  Quite possibly. They used to have a slogan that
• 24:43
  said once you've tasted Glen Fiddick you will never stand for
• 24:48
  a blend again or something. Is that right?
• 24:50
  That was it, yeah. Which is a mental because all
• 24:53
  the grants money that they also own grants blended whiskey paid
• 24:57
  for that advert. So my first whiskey of my what,
• 25:05
  3 drums is possibly another Glen Ferrick actually.
• 25:10
  Definitely a sponsor. Yeah, I know, I know.
• 25:13
  It has to be. It's my favorite whiskey, right?
• 25:16
  So a few years ago, my good friend Mark sort of set up this
• 25:22
  this whiskey festival up in Duffton.
• 25:25
  Yep. Where they'd invite trade
• 25:31
  experts, hospitality professionals up to the
• 25:34
  distillery, put on music shows, dish out drams.
• 25:40
  You know, it was pretty much an all expenses camera has deed.
• 25:45
  The camera has gone off. Hang on, are.
• 25:48
  We pausing you'll cut this I've got.
• 25:51
  This. It won't cut it, it'll just
• 25:52
  leave it alright. Two weeks time I've got to edit
• 25:55
  this on the way. You've forgotten all about it.
• 25:58
  So hello, if you're listening to me, you forgot to edit this out.
• 26:02
  There we go. We're back online.
• 26:06
  Cameras are go go, right, Greg, do you want to reintroduce I'll.
• 26:13
  Just my good friend Mark. You'll be able to.
• 26:15
  Come good friend my. Mark organised a Dufton, a
• 26:18
  festival. Organised a Glenn Fennick
• 26:22
  Festival experiment, it was called, and it was to coincide
• 26:25
  with the the release of the experimental series with Glenn
• 26:28
  Fennick. Yeah.
• 26:29
  And so invited a lot of hospital professionals up to Dufton.
• 26:34
  That was kind of an all expenses paid music and whiskey festival,
• 26:38
  but not, as you would imagine, with the twee sort of violins.
• 26:42
  And that's just tea in the park, yeah.
• 26:45
  That's important. The portal is like that.
• 26:48
  Swanky. That's what I would say, very
• 26:50
  swanky. But it was, it was a few days
• 26:54
  that you were up there. So the first, the first trip,
• 27:00
  the first one, we did 3 in total.
• 27:03
  My, actually my first two drams are going to be from that trip.
• 27:05
  So they'll segue in quite nicely together.
• 27:10
  But on the second day, we walked down, it was about a mile and a
• 27:14
  half walk from the campsite down to the distillery.
• 27:17
  And my one of my good friends used to be the the freedom
• 27:23
  beverage manager down at the distillery.
• 27:26
  And it was me and Chuck actually was very, very hungover.
• 27:31
  And I sat down at his table and I could have two bacon rolls.
• 27:34
  I have two bacon rolls. Yeah.
• 27:36
  Great. He's like, do you want a drum?
• 27:40
  What makes you bad? Makes you.
• 27:44
  So we're like, I OK, he's a drum.
• 27:47
  Then a bottle came over, not too dissimilar to that one.
• 27:50
  Poured us this drum black is the glass of Coca-Cola across there.
• 27:57
  It's not my style. It's not my style, it's not my
• 28:00
  style. And then I read the label and I
• 28:02
  said 1955 Glenn Fedec on it. Yeah, alright.
• 28:13
  Very nicely with the bacon. Roll.
• 28:15
  Hold the bacon roll. I'll actually just take a glass
• 28:18
  of this. It was the most elegant thing
• 28:20
  ever. And just the the, the, the sort
• 28:23
  of, I guess the serendipity of sitting there in my favorite
• 28:29
  distillery hungover as as you could be one and a cup of coffee
• 28:36
  and a bacon or sort you out and get in what was at the time
• 28:40
  about a 5556 year old whiskey. It was just amazing.
• 28:47
  Oh. Deary me big Cam there.
• 28:51
  Listen back to some of these clips.
• 28:52
  It really does make you oh. Slap the knee some of.
• 28:56
  The some of the stuff, our highlights are I guess talking
• 28:59
  about pieces of liquid and those mouths and stuff like that.
• 29:03
  Yeah, no, not my finest moment on the podcast.
• 29:06
  Graham I mean Cam talking there, first of all, that story Cam
• 29:10
  told about your first trip to ILA.
• 29:13
  And what was really funny was I was editing these clips up and
• 29:16
  trying to get everything put together.
• 29:18
  And there's 50 odd episodes in there that you've got to try and
• 29:21
  remember. And sometimes you, you've got
• 29:23
  bits of memory in your mind to say, Oh, I remember that being
• 29:26
  really, really funny. But there's certain stories that
• 29:29
  you can remember the, the sort of part of it, the build up and
• 29:31
  around it and stuff like that. So I I knew I was going to do
• 29:35
  Cam's story of Yugo and Ila. And later on, there's a story
• 29:39
  that you'll hear, a famous story on the podcast, Charlie Hume.
• 29:43
  And just before he tells that story, and I was doing the edit
• 29:45
  and I found the point and I've gone a little bit too far back
• 29:48
  in the recording. And I hear you suddenly
• 29:50
  mentioned my first trip to Isla ended up in the lagoon at Lagoon
• 29:55
  Distillery and something. Hang on a minute.
• 29:56
  And the two of them just matched perfectly.
• 30:00
  Yeah. I mean, these kind of
• 30:02
  experiences that you've had and hearing some of the stories is
• 30:05
  Fraser Soonest. Yeah.
• 30:06
  Yeah. You're calling.
• 30:07
  You're talking about the first trip up to the McAllen
• 30:09
  Distillery. I.
• 30:10
  Guess I would say though, but of all the episodes we've done, the
• 30:12
  Fraser Soonest was probably the weakest.
• 30:14
  It was worth, absolutely. I mean, it was probably the
• 30:18
  closest I've been to not putting an episode out.
• 30:21
  I thought it was great. Actually it was.
• 30:26
  It was great for brand relations.
• 30:28
  I think Tam Do was called a dump and that was either a week
• 30:34
  before or a week after we've had their global brand.
• 30:36
  Ambassador playing the most anything I've ever had to.
• 30:42
  Do no, that was great because actually he was the their case
• 30:46
  of somebody who did fill in because we had a cancellation
• 30:50
  which which really we've been lucky with this year we haven't
• 30:52
  really had. Their case of somebody decided
• 30:54
  to have 3 or 4 pints before the record.
• 30:57
  Some people get nervous before the podcast I guess.
• 31:00
  But I mean, Fraser, I mean, we were just talking there.
• 31:02
  Yeah. Through the podcast and through
• 31:05
  an episode of Conor O'Keefe. Yeah.
• 31:07
  Fraser soon, as is now. Yeah, so my one of my favorite
• 31:10
  episodes is the Conor O'Keefe episode.
• 31:12
  Yeah. And it speaks about, you know,
• 31:14
  well, my wife was working hard during COVID and I needed to do
• 31:17
  something. And so he's ended up doing this
• 31:19
  disqualification, this course and and distillation that Fraser
• 31:23
  soon has listened to the podcast and has now just went and sat
• 31:26
  the exam for that. Yeah, I think that just is
• 31:28
  amazing. It is amazing.
• 31:30
  I agree about the Conor, Conor O'Keefe having him on, because I
• 31:33
  mean, he was, I mean, I think we had had people from the
• 31:36
  production side of it on before. Yeah, but Conor O'Keefe Keith.
• 31:41
  Connor O'Keefe Keith. Not Keith.
• 31:43
  Not Keith. Glenn Keith O'Keefe.
• 31:47
  But no, I mean, he exemplifies what I really, you know, one
• 31:50
  thing I really love about this podcast and I'm going to kind of
• 31:53
  break the 4th wall here a wee bit and say Graham and I used to
• 31:56
  do a radio show on community radio show and award-winning
• 32:02
  community radio show in Kirkcaldy K107.
• 32:05
  We used to talk about Ray throwers and you know, as a fan
• 32:08
  of Ray Rovers, I feel particularly qualified to talk
• 32:10
  about Ray Rovers and give my opinion about it.
• 32:12
  Whereas what I really love is when we have guests like Connor
• 32:16
  O'Keefe on and you can just ask the questions that you're
• 32:20
  curious about. And I've in the half last year
• 32:24
  and probably particularly in that hour, I've just learned so
• 32:28
  much I. Totally agree.
• 32:29
  Everything to do with whiskey, from production to marketing to
• 32:32
  the whole the whole thing. I went from knowing where the
• 32:34
  distillery was and that being about it to knowing about, you
• 32:38
  know, their mythology and, and what they're aiming for and what
• 32:41
  they're not aiming for. And I thought that was really
• 32:44
  interesting. And then following him up,
• 32:46
  having having somebody who was an operator on, then having
• 32:49
  Pete, of course, from Woven, followed by Jake, Freddie
• 32:53
  McLeod. Do you know I, I would, I'd
• 32:57
  really like to know from a listener's point of view, what
• 32:59
  episodes they prefer. I bet there is some people who
• 33:02
  love the production episode. Yeah, but some people far prefer
• 33:05
  your sales brand ambassador storytelling.
• 33:07
  And it will depend because I mean, we've spoken about this on
• 33:10
  the podcast before about how, you know, some people arrive at
• 33:14
  whiskey from a kind of very much technical point of view, their
• 33:17
  interest in the production. They want to be really geeky
• 33:19
  about kind of what yeast types you use, about temperatures you
• 33:23
  distill at for, you know, and all these sort of things.
• 33:24
  Whereas other people that love the kind of the romance and the
• 33:27
  history of it, the fact that it's a kind of a Scottish
• 33:29
  product, all that side of things.
• 33:31
  So I'm sure people approach the podcast in different ways.
• 33:35
  And, you know, I haven't spoken to some of the people that do
• 33:38
  listen. I mean, people tell me that
• 33:40
  they've learnt so much from the podcast.
• 33:42
  You know, everyone obviously starts from a different, a
• 33:45
  different knowledge base, but you know, if you listen back to
• 33:49
  the back catalogue and you don't learn something, then I'd like
• 33:52
  to know. Well, the thing about the thing
• 33:53
  about what I loved about Conor O'keefe's episode as well, which
• 33:59
  he was one of the first people on the podcast who had been a
• 34:04
  listener from very early days. That's right.
• 34:06
  So like one of the best things was when it was really strange
• 34:09
  having that is he was sitting there talking and then he just
• 34:13
  mentioned his current wife. No.
• 34:16
  And and it was like it was a it was a reference.
• 34:18
  And you suddenly realise that this guy's sat and listened to
• 34:21
  her. He's listened.
• 34:22
  I mean, a lot of people, I mean, we've obviously got people.
• 34:25
  That's the point. I think we were on Connor was
• 34:27
  maybe about episode 15 or 16. Yeah.
• 34:29
  So at that time, we were still very, very early in that in what
• 34:32
  we were doing and having gone her on.
• 34:34
  And the way he spoke, and I must admit, like I didn't know too
• 34:38
  much about the people working in the whiskey industry.
• 34:42
  But what I had heard and with the greatest respect to any
• 34:45
  distillers that are are listening to this distillers can
• 34:48
  be sort of quite dry. They're in they're in an area of
• 34:51
  the industry where if if you're not into that niche, it's maybe
• 34:55
  not something that but what's great about corner story was the
• 34:59
  fact that he approached it from a completely different point of
• 35:02
  view. He'd been working in bars and
• 35:05
  again, another example, so many going through of different
• 35:11
  stories of Murphy, COVID, yeah, you know, but for US, one of
• 35:16
  his, what, 3 drama stories which will come up next is probably
• 35:19
  one of them. It was just caught us off guard
• 35:21
  because he did he did entertain more than what I would say a
• 35:24
  typical stolen you would expect. I hope we even managed to sneak
• 35:28
  in the exotic cat collector at Glen Kinchy and like any
• 35:31
  comparisons to what we expected. But that was a that was a great
• 35:34
  story. And we've even had as recently
• 35:37
  is one of the newest members in the Facebook Scott Moore from
• 35:40
  Memphis say that him and his current life are enjoying the
• 35:44
  podcast. And it's just it's so funny that
• 35:47
  it's so not a funny that it's so funny.
• 35:50
  And I love that introduction. Thanks for having me.
• 35:52
  Thanks for listening be my current life I really enjoy and
• 35:57
  then two of us are waiting. Got married this year.
• 35:58
  I know exactly all of us. All of us have.
• 36:02
  I mean, well, no, I think I got married just before the podcast
• 36:04
  started. You did, yeah.
• 36:05
  But be but like there's the the the messages we get from people
• 36:09
  all over the world and even. And you're, it was Scott.
• 36:12
  You're you're still married, Graham, which is my main thing.
• 36:14
  Thanks, Scott, who actually said in the group, because we said to
• 36:17
  the Facebook group, you know, what do you want to hear us
• 36:20
  talking about tonight when we're doing this recording?
• 36:22
  Because we've got so many different things that people
• 36:24
  have have sort of heard us talking about.
• 36:26
  And and one of the things that he had mentioned was at at the
• 36:30
  Whiskey Fringe when Angus and I spent easily 3540 minutes with
• 36:36
  mango from our bed at round about 10:30 quarter to 11:00 in
• 36:43
  the morning. And the first thing we are doing
• 36:45
  at the Swissy Fringe is receiving three our begs.
• 36:50
  And for somebody you've often you've often referred to me and
• 36:57
  slandered me as a Sherry tart. To be honest, at the start of
• 37:02
  this podcast 5052 episodes ago, I could really stomach heated
• 37:07
  whiskey, Smokey whiskey. I'm OK with it a wee bit on the
• 37:10
  way through, but something clicked that day.
• 37:13
  Yeah, yeah. And here in Scott saying and
• 37:15
  there'll be a lot of people who would go patriotic tables,
• 37:19
  phenols and all that can be very off putting for somebody to
• 37:23
  listen to. It could be a lot heavy.
• 37:25
  But what we've tried to do is create something and the way and
• 37:28
  it, we've talked about so many things.
• 37:30
  The way Mungo put it across, yeah, meant that everybody could
• 37:34
  understand it and and it switched the light on in my head
• 37:36
  anyway. It genuinely did change your
• 37:38
  perspective on on whiskey and you are now a Sherry tart who
• 37:41
  pretends to like beated whiskey. Or language, presently the
• 37:44
  beated brick. That's amazing.
• 37:47
  That's that's two really good, two good clips.
• 37:50
  I mean, that's just, and the thing about it is like you look
• 37:55
  back at that whiskey fringe there, I guess.
• 37:57
  That's right, yeah. We've we've been lucky now we we
• 38:02
  attended the Edinburgh Whiskey Festival as guests, Yeah, before
• 38:06
  we started recording a week later, we recorded our first
• 38:09
  episode and then. Exhibitors it.
• 38:12
  Didn't take long before we were guest exhibitors with Glenn
• 38:14
  Lewis to still. Yeah.
• 38:15
  I mean, that's something that, you know, we didn't, we must
• 38:19
  have mentioned it, but we didn't do it on the podcast.
• 38:22
  We didn't do any recording on the day, but we were lucky
• 38:25
  enough, partly through your other kind of business, that we
• 38:30
  got invited or we invited ourselves, more to the point, to
• 38:35
  exhibit at the 5W festival for Glenn with us, with Megan
• 38:39
  Murdoch, a previous guest. Now we we thought we'd kind of
• 38:42
  maybe turn up halfway through the first session and we'd say
• 38:46
  hello to Megan and then we'd just do our rounds.
• 38:48
  But no, Megan said, right lads, behind the table you go and she
• 38:54
  went on her rounds. So it was, it was a very sudden
• 38:58
  point where I thought, here I am, we've got free tickets and a
• 39:01
  wee way into going and being punters at a whiskey festival,
• 39:05
  but very quickly ended up behind the table and telling people
• 39:08
  about Glenn Lewis. Before then that it's like we we
• 39:12
  turned up at New Year for between Christmas or just after
• 39:15
  New Year between Christmas. It was, yeah.
• 39:17
  Between Christmas and New Year, you're right.
• 39:19
  And, and what was great about that was we turned up at this,
• 39:21
  this place and you've got a room full of distillers like, well, I
• 39:25
  say full, it was a very small event, but it was, it was a good
• 39:27
  event. But Cody Reynolds was there and
• 39:29
  we instantly were able to sort of say, Oh, we know Cody because
• 39:32
  just before Christmas, Cody had been on, in fact, our only
• 39:35
  episode recorded in the best bar.
• 39:39
  Yeah, drug room there. Cody was great.
• 39:41
  And Cody was the 1st, I believe, to coin, to coin, liquid to
• 39:47
  liquid. He coined that.
• 39:48
  But also, Cody was the first of the Scotch Whisky Experience
• 39:52
  alumni, Yeah, that we had on the podcast.
• 39:55
  And that cracked open a real sort of treasure chest of yes
• 39:59
  and people that we come across and cross paths with people who
• 40:03
  have worked for Scotch whiskey experience.
• 40:05
  And I think, you know, we've had Allie Baxter and Alex Thompson,
• 40:09
  we've had, I mean, I'll be missing people out, people
• 40:12
  having the. Same work there would start the
• 40:15
  story Well, I started the Scotch whiskey experience and just
• 40:18
  Allie backs the story of what looking at Glenn Murray from his
• 40:20
  bedroom window romantically was just brilliant.
• 40:24
  And of course then Alex Toms come on a week later and saying
• 40:26
  that Allie stole all these stories and and.
• 40:29
  They got about 12 what? What, 3 drams each?
• 40:34
  Yeah, yeah. I mean, that's The thing is
• 40:36
  Allie backs that work with your dad at the Scotch Whisky
• 40:40
  Experience. Yeah, it's a situation with me
• 40:41
  and Allie and Allie and I known of each other for a really long
• 40:46
  time, but hadn't really met until the last year.
• 40:49
  We went out and had a pipe and came on the podcast and all
• 40:51
  that. And I always remember my father
• 40:54
  mentioning this wee guy, Sorry Ali, this wee guy who's he was
• 41:00
  brilliant up there when in his younger days.
• 41:02
  And of course who's left. We learned about Bernard Benny,
• 41:05
  who I'm sure everybody who learned about listen to that
• 41:08
  podcast learned about a new distillery and Bernard Benny and
• 41:10
  then talking about his journey back then learning from Alex
• 41:14
  Thompson about what he's doing at Clint turret and then the
• 41:16
  full circle coming back around to Jakes experience with Alex
• 41:20
  there. And it's, it's been amazing that
• 41:23
  it's really been interesting how small the industry is.
• 41:26
  And what I really love about Ali Baxter in particular, and there
• 41:31
  are a few other guys he's. A good looking guy.
• 41:33
  Well, there are a good head of hair like me, but a good a good
• 41:38
  few other guys have the same thing is that he's somebody
• 41:42
  who's got a passion for the whiskey industry in general, OK,
• 41:46
  but he's got a singular passion for an individual distillery in
• 41:49
  Glenn Murray. And he is, he just loves Glenn
• 41:53
  Murray. And I, I, I maybe feel like I'm
• 41:55
  missing a wee bit myself because I haven't quite yet attached my
• 41:58
  off to a single distillery that I can say that's my favorite
• 42:01
  distillery I've got, yeah, 10 bottles at home or whatever,
• 42:04
  but. Like Chuck with Glenn Talkers
• 42:06
  and all these things. Well, this is, yeah, Chuck Kerr.
• 42:08
  We spoke about his collection of Glenn Talkers.
• 42:11
  But. Not really.
• 42:13
  I would say I was a very early enthusiast of Glenn Burgie.
• 42:17
  So Connor O'Keefe created an amazing Facebook page, What
• 42:21
  About Glenn Bergie? And so my regular portion of
• 42:24
  What About Glenn Bergie? I think I will always be
• 42:27
  perceived by the people who know me as the guy who pretends to
• 42:30
  love Glenn Kinchie, if I'm being honest, because I will not have
• 42:36
  a bad word, said Nine Point. 9. Oh my God, I'm not have a bad
• 42:42
  word said. Because, of course, I built the
• 42:44
  distillery in 1824 with George and John Wright.
• 42:48
  I mean, and there's somebody else who grew up in East
• 42:50
  Lothian. I, I won't have a single thing
• 42:52
  said against Glenn Kinsey. I'm, I'm, I'm, I'm with you on
• 42:55
  Glenn Kinsey. I've got plenty of stuff to say
• 42:57
  against Glenn Kinsey, but I'm not having a bad.
• 42:59
  Side of it, Kinsey, I'm quite still on Milton Duff.
• 43:03
  It's old trope on the podcast. I love, I love Milton Duff, but
• 43:05
  then also Glenn Burgie. Really.
• 43:07
  Yeah. In fact, we, like I, shared the
• 43:09
  drama. Valentine's is a good answer for
• 43:11
  you as a brand. Yeah, it's not a distillery.
• 43:13
  Valentine's has followed you and your family, but.
• 43:16
  It's it's funny, like through this podcast is like another
• 43:19
  one. Ian McLeod Distillers have been
• 43:21
  a. Few.
• 43:21
  Oh yeah, I. Keep asking for sponsorship in
• 43:25
  that Cam marks. And Spencer?
• 43:27
  'S I'm talking about I'm talking about I think we've I mean, if I
• 43:29
  was to go through every single person we've tried to get
• 43:31
  sponsorship as we mentioned, but it's not in the whiskey.
• 43:34
  Astana Airways was mentioned yeah, we've got Marks and
• 43:37
  Spencer's we've had that well, quite a few different ones.
• 43:40
  But you know, we we, we wound up Cam on his episode because
• 43:43
  you're talking about Chuck, you're talking about how Glenn
• 43:46
  Dockers and Cam has a massive collection of Glenn.
• 43:50
  Glenfiddich, Glenn Ort. And he brought those
• 43:53
  Glenfiddichs in for us, as you heard earlier on.
• 43:55
  But like we've had so many people from the Ian McLeod to
• 43:58
  Sellers on but one, I mean, the the lost episodes, yeah, where?
• 44:02
  And Mike Brown came in, bless him, came in here laden with
• 44:07
  whiskey, Smokehead Glen, going Tam do samples, everything like
• 44:12
  that which sat and we had this brilliant recording of Mike and,
• 44:15
  you know, hearing might talk, hearing Mike talking about
• 44:18
  whiskey is is fantastic. And he's so passionate about the
• 44:21
  brands that he represents. He's such a nice guy as well.
• 44:25
  Oh. Only for me.
• 44:26
  He's a trained actor, Angus. Only he comes across.
• 44:30
  That nice guy. Only for me I have to then
• 44:32
  message him a couple of days later.
• 44:34
  He deleted. I say, I'm really sorry, Mike,
• 44:36
  but I accidentally deleted that episode.
• 44:38
  I We're gonna have to do it again and.
• 44:40
  Also say if Mike Brown is listening.
• 44:41
  It wasn't personal that I didn't come back for your re recording.
• 44:44
  I was that upset but the first one was deleted.
• 44:46
  I refused to come back. But I guess you and I and Mike
• 44:50
  sat in this room. That's right and.
• 44:52
  This is where we did the second, the first, the first one we did
• 44:55
  in the bigger room. This is how I can remember the
• 44:57
  difference between them. The second one we did here and
• 45:00
  he actually brought, This is our first time we'd laid eyes or I
• 45:04
  think I even had it mentioned on the podcast as Barnard's book of
• 45:08
  you know, and we had a good leaf through that, a good leaf
• 45:11
  through that before and after. Rosebank new making well.
• 45:14
  Yeah, this is the other thing that we brought in Rosebank new
• 45:18
  make, which at the time I don't think you could really get your
• 45:21
  hands on it. By Hooker.
• 45:23
  By Craig. That was probably as an episode
• 45:26
  recording. Yeah, it was, it was chaos.
• 45:29
  It was quite chaos. It descended into.
• 45:32
  It started off chaotically, if we remember correctly, because
• 45:34
  we recorded on International Scots Day, but we didn't realise
• 45:37
  we were recording it. And then what happened was,
• 45:40
  Mike, we went and more and more drabs.
• 45:42
  Mike Brock. I mean, we were at the time, it
• 45:45
  wasn't common practice for guests to bring in the.
• 45:48
  No, and you started it with Cody Reynolds and Bennett's and you
• 45:51
  made a joke of oh, and thanks for bringing you a bag full of
• 45:54
  whiskey. And I'm convinced that brand
• 45:56
  people heard that and went, oh, I need to pack some samples.
• 45:59
  For boys and I'll. Tell you what, it's worked.
• 46:01
  Out well, but I mean, I mean and and and Mike brought in a lot
• 46:05
  that night, but I'd already purchased some play the bar as
• 46:08
  well, steaming at the end of. It but it was one of those ones
• 46:14
  where you were trying to remember, you know, the states
• 46:17
  you left the podcast and what what was the most merry would
• 46:20
  be. I think, aside from maybe
• 46:22
  whiskey fringe. That was definitely one where I
• 46:24
  left where a real warm go well. Shall we say?
• 46:27
  11 more, I've just kind of remembered it right now.
• 46:31
  One more podcast that this, this guy genuinely changed my mind.
• 46:36
  I think on the brand, I think it was naive for the brand who's
• 46:39
  had Stuart Dick on from Moss Bundeslers and Torn A.
• 46:42
  Vague. Torn.
• 46:43
  A vague. Yeah.
• 46:44
  I'm listening to him get into cut points of production and
• 46:49
  kind of breaking down some of the misconceptions of PPM and
• 46:53
  the reality of how it's constructed and what it comes
• 46:56
  out as after maturation. I thought the torn a vague
• 47:01
  episode. The Moss Bundeslers episode was
• 47:03
  Stuart Dick was was a brilliant episode and I thought that
• 47:07
  because I learned way more than I thought I would have done.
• 47:11
  Well, that is a great entertainer and obviously he
• 47:13
  came onto the whiskey fringe. That's right guys as well.
• 47:16
  I am not missing whiskey fringe next year.
• 47:20
  So. When you come with a Whiskey
• 47:21
  Stories podcast, yeah, looked after that.
• 47:24
  But but I mean, what's interesting is, you know, your
• 47:27
  caveat in the two side by side. Yeah, I mean, we've had we've
• 47:31
  had some great laughs, a lot of really good fun.
• 47:33
  And sometimes when I'm clipping up the podcast and things and
• 47:36
  I'm looking at when I'm putting the trails out or I'm trying to
• 47:39
  find a video clip or anything like that I want to put out.
• 47:42
  I always seem to try and find like what, what's a funny point?
• 47:44
  What's this? But I also, I always feel guilty
• 47:47
  because then it's like, but we're I don't want to just
• 47:49
  portray that It's just us having a having a having a laugh and
• 47:52
  things like that, because we are, it's a good laugh.
• 47:54
  We're having fun, Don't get me wrong.
• 47:55
  But when you get to hear from so many people like Stuart Deck,
• 48:00
  even Mike Brown of Christian just mentioned everybody, all
• 48:03
  these. Guys, Julie Topher, Simon Smith,
• 48:06
  the the knowledge and the experience.
• 48:08
  Oh my goodness. And that's the thing, as well as
• 48:10
  Mark Thompson, you know, the the master of the quake, when he
• 48:14
  he's been on a few, he's featured a few times.
• 48:16
  Actually, he was the one that insisted that we had to have a
• 48:19
  camera when we recorded it. But he's a good looking lad.
• 48:23
  But he, he, he, he trod the balance so well, which is why
• 48:28
  he's so successful in what he's done and being able to be so
• 48:31
  informative and entertaining at the same time.
• 48:34
  And he had a great laugh and he slaughtered you as well on the
• 48:36
  podcast, which is even better. But I here are it means just
• 48:39
  some of these clips that we've been talking about.
• 48:42
  Welcome, welcome. Very good to be here.
• 48:43
  It's one time listener first in color, but as soon as we looked
• 48:46
  at the salary it was it was a Bentley waiting for you straight
• 48:50
  in the Bentley where the massaging seats in the back, the
• 48:54
  golden gates and McAllen open up.
• 48:55
  You're driven through to hop out.
• 48:58
  McAllen, 18 give to you straight away is like welcome before you
• 49:01
  even said a word to. The McAllen this is so wait,
• 49:03
  this is exclusive. Tour for you guys.
• 49:06
  Are you missing your repo? I can't say that on a podcast.
• 49:10
  No I am. I've not seen them for a while
• 49:13
  but we all went into big cams. We watched.
• 49:15
  We watched the wedding did. You watch the wedding.
• 49:17
  I was there while watching along.
• 49:19
  Tried our best. I've got a little out of hand
• 49:21
  personally. I just say this is my third
• 49:22
  whiskey fringe ever right? My first ever without small
• 49:27
  little Ross Bar. By far the best I've ever been
• 49:29
  to. It's been fantastic.
• 49:31
  It's been great. By the way, you've been
• 49:33
  listening to the Live the Dream Whiskey Stories podcast.
• 49:36
  Live the dream. Live the dream given phrasers
• 49:39
  after that. Did you ever think that when you
• 49:40
  sent that letter into US if asking to be on the podcast?
• 49:48
  Yeah. OK, we are good to go.
• 49:53
  Graham Graham's got the edit button.
• 49:56
  I'll have a whiskey say when it gets to this point.
• 49:58
  This is this is to me what whiskey's about.
• 49:59
  This is great. Sorry guys, going to it again
• 50:12
  this week we hit the 1000 download marks.
• 50:14
  So a big thank you to my mum for downloading the episode 999
• 50:19
  types. You know what, you can just, I
• 50:21
  can just, you've just reminded me it's the 8th of February.
• 50:24
  It is. I have.
• 50:25
  It is literally just dawned on me it is International Scotch
• 50:28
  Day today. Is.
• 50:30
  It I am not joking, today is just.
• 50:32
  National Scotch you. Can go Where the hell have you
• 50:34
  not been doing your this is you better be the you better be the
• 50:40
  head researcher. Literally just stoned on me I
• 50:44
  don't know where. I've.
• 50:45
  Dragged that memory from Whiskey podcast.
• 50:48
  I mean whiskey Brad, your master.
• 50:51
  Should we not be doing something well?
• 50:52
  Graham, do you know what happened?
• 50:53
  I saw that it was International Scotch Day after.
• 50:55
  Yeah, let's record a podcast and drink a load of Scotch.
• 50:58
  Well, international, because there's International Whiskey
• 51:01
  Day, yeah, which is a different day that I don't remember unless
• 51:04
  I'm on that day and. Suddenly, specifically
• 51:06
  international Scotch believe it's international.
• 51:09
  It's a good job my. National Scotch Day is the
• 51:11
  annual event celebrated on February the 8th, dedicated to
• 51:13
  appreciating and enjoying one of the world's most beloved
• 51:15
  spirits, Scotch whiskey. Which here we are today.
• 51:18
  There we go, there we are. It's gonna be a great episode.
• 51:21
  I I suggest that we yeah, celebrate by enjoying and
• 51:24
  celebrating Scots. Right.
• 51:26
  Hang on a second. Everybody stop here.
• 51:28
  Dude, 3, 21 welcome along the Whiskey Stories podcast on
• 51:31
  International Scotch Day, where we're here with Mike Brown from
• 51:35
  Ian MacLeod Distillers to celebrate International Scotch
• 51:38
  Day. Smith West of Scotch is here.
• 51:40
  Angus, Angus Slanga did all the research on this during the
• 51:44
  week. So I decided, and there's no
• 51:46
  better way to record a podcast in the background figures
• 51:48
  between the war and the toilets than the 8 at that moment.
• 51:53
  It just was amazing. I was like, this is going to be
• 51:55
  a great year. And the year was 2020.
• 51:57
  It was the crappest year life. And it was.
• 52:01
  Absolute goddamn awful. I was on furlough within about
• 52:04
  four weeks at that moment. People still ask for the best
• 52:07
  moment in 2020 was it was about 16 seconds into that blank kind
• 52:10
  of 15 year old. He did work with my father at
• 52:12
  one point and and surprisingly he only had nice things to say.
• 52:17
  That he can't, he can't remember very well here the the
• 52:19
  misfortune. Of working with but that's a
• 52:21
  good way to highlight you know, actually we spoke so much about
• 52:24
  sweet in the 21 episodes and lots of people who have worked
• 52:27
  the Scottish. Don't never run a free ticket
• 52:29
  off. I.
• 52:36
  Really. Contemplated whether I mentioned
• 52:46
  to keep her the face to Gram because I knew you wouldn't know
• 52:49
  about it and also I knew it would now infatuate it's coming
• 52:52
  on podcast it's. Coming on, coming on.
• 52:55
  We're not looking for a sponsor anymore.
• 52:56
  We're looking for a quake. If anyone who is a keeper of the
• 52:58
  quake is listen, we are multinational.
• 53:03
  And do nothing. But talk up the whiskey industry
• 53:06
  and Scotland. I've really started something.
• 53:08
  Yeah, my father had a career in the NHS and retired.
• 53:11
  Really gonna take our step. One of the nicest.
• 53:13
  Blokes, by the way. Yeah, well, you have to say
• 53:15
  that. Because I absolutely do.
• 53:16
  Because they're one. Generation.
• 53:20
  Well, playing if you've not been before as well for a visit,
• 53:22
  whether you're a whiskey person or whether you're new to yeah
• 53:24
  take. People who?
• 53:25
  Who maybe haven't tried much whiskey before or anything like
• 53:28
  that. Anyone that you think you?
• 53:29
  Want to introduce this to you don't know where to start to
• 53:31
  take them. Take them to us.
• 53:32
  That's going. But I think you're the first
• 53:36
  person we've had from space side because you're you're originally
• 53:40
  from Elgin, aren't? You that's right, absolutely
• 53:42
  Elgin and then a wee village called Hopman just on just on
• 53:45
  the. Coast of the northeast, yeah.
• 53:47
  So what would be the closest distillery to you when you grew
• 53:50
  up? Well, I could, I could see.
• 53:52
  Glenn Murray from my bedroom window.
• 53:56
  Oh, often I still dream about those.
• 53:58
  Views to be perfectly. Honest.
• 53:59
  But yeah, just round the corner from from Glenn Murray as.
• 54:02
  Well, what could the tourists say?
• 54:03
  Glenn Murray See when the cable name are looking through your
• 54:06
  bedroom. Rapidly vibrating movies all
• 54:09
  over the. Place but.
• 54:11
  It's Needless to say that Ian and Emma up at Glenn Murray are
• 54:14
  absolutely sick to the back teeth of me rocking up.
• 54:17
  But yeah, absolutely #1 fan I think before.
• 54:21
  I've got to say, there's nice distilleries that people like
• 54:24
  and I'm a big fan of a lot of these distilleries we've had
• 54:27
  previously, kind of your Glenn Burgies and your melting dust.
• 54:29
  Yeah, yeah, we always have a lot of them whenever they're
• 54:31
  bottled. But but a nice distillery.
• 54:32
  Glenn Murray, it's a big distillery.
• 54:34
  You see it, You see everywhere. We've got supermarket bottling,
• 54:36
  we're all. Familiar.
• 54:37
  Yeah. But I've never met somebody
• 54:39
  before that had it as their favorite whiskey.
• 54:41
  They were. Ally Baxter was on on the show.
• 54:44
  You know what I can see from my what I could see from my bedroom
• 54:47
  window when I lived in Eldon. Don't tell him.
• 54:50
  Explain money. No, it's Ali Boxer's house.
• 54:54
  That is good, that. Is good you?
• 54:58
  Really enjoyed that. I'm.
• 55:03
  Sorry. To hear that that first public
• 55:10
  worked in and one of the regulars, he was an old guy.
• 55:14
  I mean, he, I would guess he was in his 80s, but I mean Chelsea
• 55:19
  convenience 30s. But he was a drinker, Let's just
• 55:23
  put it that way. He would come in like when we
• 55:25
  opened, he wouldn't come in every day, but he'd come in like
• 55:28
  a couple of times a week and he'd come in when we opened at
• 55:31
  10:00 AM and he would stay there right through to close.
• 55:35
  He would, he would give us all hell.
• 55:38
  He would absolutely abuse us. He was a horrible customer boy.
• 55:42
  He was funny about it. You know, he was a good laugh
• 55:45
  and and he would he would order priest and a ginger boy was
• 55:50
  thought in college, which is a pint of Guinness.
• 55:53
  And. A.
• 55:57
  Priest and. A ginger boy.
• 56:08
  So is it a priest and a ginger boy?
• 56:10
  So sorry, what is that? Well, yeah, pant Guinness of
• 56:20
  black with white collar and. A little, little golden drum
• 56:23
  there. That's just.
• 56:25
  Wild. I mean like what a thing to
• 56:27
  order, but that's what he got it.
• 56:29
  Like, Jesus, I've never, I've never asked for that.
• 56:33
  I mean, why would you? Every time I have 1/2 and half
• 56:39
  ginger boy. Yeah.
• 56:43
  Tell you what, though. Seamless podcast.
• 56:49
  I guess you are you are heading to Japan.
• 56:51
  I am. That's it.
• 56:52
  Tomorrow the bags are packed. I've got the, I've got the, I've
• 56:57
  got the blow up, the blow up protective whiskey, the blow up
• 57:01
  protective bottle things. Yeah.
• 57:02
  I told you you were good. Aye, but no, so I'm, I'm, I'm
• 57:13
  and you know, on the on the 6th of November, on the 6th of
• 57:17
  November, I'll be at Miyagiko Distillery and on the 13th I'll
• 57:21
  be at Fuji Katemba. So that's going to be really
• 57:23
  interesting because. Both.
• 57:25
  Both stuff on the Facebook. I'm gonna, I'm gonna post, I'm
• 57:28
  gonna try and post stuff as it happens on the.
• 57:30
  Instagram of Harrington. House I am, I am on the hunt for
• 57:33
  a ball of Harrington. House if I don't come back, I I
• 57:36
  don't think they should allow me back in the country without a
• 57:39
  ball of Harrington. House, I'm gonna put you on the
• 57:40
  spot right now because I can't. I'm gonna ask you a question I
• 57:43
  don't know the answer to. At some point in one of the
• 57:46
  podcasts we say about alright the auction market, how it's a
• 57:51
  buyers. Market at the moment, yeah,
• 57:52
  Yeah. And we should all get a bottle.
• 57:54
  And after science just episode was it.
• 57:57
  And then and I said I want one of these wee bobblehead Japanese
• 58:01
  Hansen Tiger bottles. That's right.
• 58:03
  And I ended up getting one from Fraser Soonest.
• 58:05
  That's right. You said you want to get a
• 58:06
  bottle of Harrington House somehow or another.
• 58:09
  So hopefully you'll be able to get that.
• 58:10
  And I can't remember what you'd said.
• 58:12
  This certainly wasn't the old smuggler that we shared this
• 58:15
  year. I don't know, I laugh.
• 58:18
  At some of these bottles, yeah. Pitch was good, but I mean, what
• 58:20
  I brought in tonight, Celebrate Angus leaving.
• 58:23
  Yeah, it's, it's actually, it's a, it's a White Horse Extra fine
• 58:27
  blended Scotch whisky. The reason I've decided to bring
• 58:29
  this in is because it's an old bottle.
• 58:32
  I don't know how old, but it's covered in Japanese writing.
• 58:35
  It's been passed down. I don't know.
• 58:36
  It was at the back of I think my grandparents covered, which
• 58:39
  means it would probably have a decent age.
• 58:41
  The other thing about White Horse on the podcast is that the
• 58:44
  old story, the joke I've told about, oh, a horse walk.
• 58:48
  A White Horse walks into the bar.
• 58:50
  Barman says we've got whiskey named after you.
• 58:53
  And the horse goes what, Brian? But.
• 58:56
  Also, Ross, and that's interesting about the bottle,
• 59:00
  the type of bottle that we've got here.
• 59:04
  The week before we started recording this podcast, you are
• 59:06
  hosting doing little tastings at the Edinburgh Whiskey Festival,
• 59:12
  right? You had three bottles with you.
• 59:14
  Can you remember what one of them was?
• 59:17
  One of them was a White Horse. It was.
• 59:18
  From Beirut. It was 1963 Beirut and of course
• 59:24
  the feelings of that people that don't know about White Horse,
• 59:26
  that's old blended Scotch, is that not only in the 5th, so
• 59:31
  1960s bottled or and bought in Beirut.
• 59:34
  So 1950s distillate would have been a higher potential, higher
• 59:38
  percentage of malt. And of course White Horse was
• 59:40
  very famous for having Lagavulin in it.
• 59:42
  So that was an interesting 1. I believe I brought a 1980s pure
• 59:47
  malt, Yeah. And the third one I think was
• 59:50
  Stantons DRAM, which is a 12 year old Castrin Thailand part.
• 59:54
  No. It was either that or it was my
• 59:55
  SMS Balcones, no. It was the starting.
• 59:59
  Yeah. And what, what what was
• 1:00:01
  interesting on that is Graham, you, you, we, we were offered
• 1:00:04
  one of those bottles. And Graham, you chose the White
• 1:00:07
  Horse and I, I chose the Glenfiddich Pier MO.
• 1:00:09
  And it goes back to a story I told on the very first episode.
• 1:00:12
  Yeah, where I I had a kind of 19. 89 or 1980s bottle.
• 1:00:17
  Yeah, I had a very, yeah, I had a very similar bottle and I
• 1:00:21
  ended up being used as an ashtray.
• 1:00:24
  Yeah, but I mean, one of the things you've been Angus is
• 1:00:28
  buggering off to to Japan now. But we've we've talked a little
• 1:00:31
  bit about the the different events that we've attended.
• 1:00:35
  Yeah. And you look back and sort of
• 1:00:37
  recording on it was funny taking the podcast every week.
• 1:00:40
  We always see Diggers as our spiritual home.
• 1:00:41
  It was always be Kev's been absolutely fantastic with us.
• 1:00:44
  We've used to kill the kind of few times, as mentioned by Cody
• 1:00:46
  Reynolds, we had to record in Bennett's bar.
• 1:00:48
  But we've had a good few journeys, a good few.
• 1:00:52
  We have, we have. We've had one distillity trip.
• 1:00:55
  Yes, one that were dangus and I on a Tuesday night jumped into
• 1:00:58
  the car. That's right, he drove.
• 1:01:00
  Through to Saint Andrews for an Eden Mill recording with Chris
• 1:01:03
  where? Was I?
• 1:01:04
  Where was I was? I don't know what you had prior
• 1:01:07
  engagement or something, but yes, we went through to Eden
• 1:01:10
  Mill on a kind of sat in January.
• 1:01:11
  It was it was a January or a February.
• 1:01:13
  It was very dark. We were, you know, it was cold.
• 1:01:15
  But what they have there is they have the Eden Mill boffy and the
• 1:01:19
  kind of, it's this kind of self-sustaining, warm little
• 1:01:25
  bothy. And it was comfy seats, the
• 1:01:28
  camera was set up there and we had a fantastic time and we
• 1:01:32
  learned so much about this story.
• 1:01:34
  I knew I knew very little about Eden Mill aside from Gin.
• 1:01:37
  Basically, yeah. Well, Chris, Chris, we're on you
• 1:01:40
  and Kennenworth. They were kind of the Hostess
• 1:01:42
  that night. I was driving Angus.
• 1:01:44
  Yeah. And you were able to, you were
• 1:01:45
  on the sampling kit in. But it was great.
• 1:01:47
  And they were they were talking us through all the different
• 1:01:50
  sort of, you know, process that are going through it Now.
• 1:01:53
  What's really interesting is what Chris is now married to my
• 1:01:55
  cousin. Yes.
• 1:01:56
  And so Chris and I, we've stopped messaging backwards and
• 1:01:59
  forwards. Are you fifers like?
• 1:02:00
  I know at the time, I mean literally we've turned up now at
• 1:02:04
  the time we were recording this, it was a 20 that actually was
• 1:02:07
  29th of January, so pitch black when we arrived.
• 1:02:11
  And but basically I was just fencing around a big hole in
• 1:02:14
  their own. So what's really interesting now
• 1:02:16
  is like their their mash tongues being delivered.
• 1:02:19
  I think it was a mash tongue actually caused a big tailback
• 1:02:23
  in traffic jam and Cooper because they couldn't get round
• 1:02:27
  tightly roundabout that you needed to get this.
• 1:02:29
  The lorry driver with this massive mash tongue in the back
• 1:02:32
  has come round the corner. There's a tiny lap.
• 1:02:35
  Anyone that knows when driving from Cooper to Saint Andrews.
• 1:02:37
  It's a niche group of but basically.
• 1:02:42
  Thanks for listening to Mum and Dad.
• 1:02:44
  That that little that mini roundabout it's very difficult
• 1:02:46
  to get round and I believe that the lorry driver with the mash
• 1:02:49
  turn in the back and of course in a a lot of town like Cooper
• 1:02:53
  that 'cause it that probably made the local newspaper in the
• 1:02:55
  next couple of days traffic jam tailback discussed in the middle
• 1:02:58
  of the afternoon, but that was the start of it.
• 1:03:00
  In fact, I have to say first and only distillery visit that we I.
• 1:03:05
  Think that's something we have to remedy in the next?
• 1:03:07
  Year, if anyone's listening from any other distilleries that we'd
• 1:03:10
  like to have any, if anybody would like us to come to a
• 1:03:13
  distillery in the corner podcast.
• 1:03:15
  Yeah, well, Box, PO Box, PO Box. The Whiskey Stories podcast,
• 1:03:19
  Care Care of Whiskey Stories podcast, Athletic Arms,
• 1:03:22
  Edinburgh Scotch and sketch Ross.
• 1:03:26
  A lovely summer of afternoon evening we spent in the garden
• 1:03:29
  area and in the glass house drinking.
• 1:03:37
  It was it. Was.
• 1:03:39
  It was an. Adelphi and yeah, Delphi got up
• 1:03:41
  watching Angus when his tongue out his mouth, he was.
• 1:03:47
  Absolutely terrified of any sort of ridicule on the podcast.
• 1:03:50
  Leonardo DiCaprio in Titanic. It was thing of beauty and that
• 1:03:58
  was an interesting. We have done some out-of-the-box
• 1:04:00
  whiskey tastings. There's no doubt about it.
• 1:04:02
  Yeah, it's, I mean. That like it was, it was
• 1:04:06
  something like Scotch and sketch where I think we'd already
• 1:04:11
  talked about it maybe April time when I said to Angus about, I
• 1:04:17
  said like, wonder if we can do a whiskey stories podcast in front
• 1:04:20
  of an audience. I wonder if we can do an event
• 1:04:22
  or something like that. And we kind of looked at it and
• 1:04:24
  basically we talked about how we could maybe go about doing
• 1:04:30
  different types of stuff that we can like, yeah, ways of doing
• 1:04:33
  it. And we've had so many great
• 1:04:35
  independent bottlers coming on. That's right.
• 1:04:37
  We wanted to create a space for them.
• 1:04:39
  And, and one of the things that we've been able to do, which
• 1:04:41
  we're now we're about to do at 4 even soon at the end of
• 1:04:44
  November, is our independent bottle Spotlight Indie Bottles.
• 1:04:46
  Yeah, they've been great. And that that's been one of the
• 1:04:49
  most enjoyable parts of doing this podcast is those
• 1:04:52
  independence, you know, we've done 3 now already.
• 1:04:55
  And they've all, they've all been more successful in them
• 1:04:57
  last. They've been great.
• 1:04:59
  And I think what's so good is we've had, like you said,
• 1:05:01
  Graham, we have had, you know, there's so many great
• 1:05:04
  independent bottlers out there. And, and, and I think it could
• 1:05:07
  be quite confusing to the novice as well, You know, how to
• 1:05:12
  navigate these. I think it was something we were
• 1:05:14
  maybe quite intimidated about when we first started in the
• 1:05:17
  podcast. But what the independent bottler
• 1:05:20
  spotlight, what I think we've got out of it is that it allows
• 1:05:25
  these independent butlers to talk about their whiskey.
• 1:05:29
  And that's what. I mean, I think that's.
• 1:05:31
  On on this podcast because I think.
• 1:05:32
  Ross has said about Ross has said there about the different
• 1:05:36
  types of tasting. Now it's great that you've had
• 1:05:38
  Jolly Topher, Bart Davidson on yeah, who you have the earlier
• 1:05:41
  on that he got his hook line and sinker with that Ali Baxter.
• 1:05:45
  But but like Mark has his own way of doing his tastings, which
• 1:05:49
  are very great. The blind tastings, I've been to
• 1:05:51
  one of them, they're fantastic and it really does it.
• 1:05:55
  It's it's a scary way of doing whiskey tastings, but it's also
• 1:05:58
  a very refreshing way of doing it because you certainly go
• 1:06:01
  actually really like that. One of the takeaways for his
• 1:06:04
  tasting is combatant distillery and absolutely loved it but.
• 1:06:07
  And I remember, if I remember correctly, it was the first
• 1:06:09
  thing that you said you ever identified the whiskey by the
• 1:06:11
  nose of it. You said, could that be grain
• 1:06:14
  whiskey? I felt and.
• 1:06:15
  You came into the podcast next week with your tail wagon punch
• 1:06:21
  in the air and is do you know what lads?
• 1:06:23
  See this whiskey? Though I might take this a bit.
• 1:06:26
  But but also Graham, I think what our Ross, what we have to
• 1:06:29
  remember there was it was a bit of a come down to earth at the
• 1:06:32
  at the Edinburgh Whiskey Festival when Graham had to nose
• 1:06:35
  I think what was it, 8 or 9 whiskeys?
• 1:06:38
  So there has been some fantastic content.
• 1:06:41
  Unfortunately we haven't. We've decided not to publish.
• 1:06:45
  So let's this falls into the lost one of these lost episodes.
• 1:06:49
  It may eventually make it onto the Facebook page, if it still
• 1:06:52
  exists. The content, I mean.
• 1:06:54
  But yeah, the two lads actually did do the nosing.
• 1:06:57
  Maybe nobody. We were equally bad.
• 1:07:00
  And he's got a score of 1. 2. Each two, each 2.
• 1:07:03
  Each two, each which was. The worst score I.
• 1:07:06
  Think there was one I. Hope you got the lefrog.
• 1:07:08
  I think that. Was really good.
• 1:07:09
  I there was what I was gonna say.
• 1:07:10
  It was the Lefrog I think. It was a busy, long day and it
• 1:07:13
  was interesting. But it was a long but.
• 1:07:16
  But the thing about this but that that day Mark's invited me
• 1:07:20
  down to the tasting at the Hilmington Sat There night.
• 1:07:23
  But the way they come to kind of set up, I've sat there at a
• 1:07:26
  table with a complete stranger. Mark's come over and I chatted
• 1:07:29
  away and he started talking about the podcast and then he's
• 1:07:31
  left and this complete stranger is sitting across.
• 1:07:33
  He's like, oh, do you do a whiskey podcast?
• 1:07:35
  And I'm like, yes, but I have to tell.
• 1:07:38
  I mean, and he's like, Oh yeah, I'm trying to explain to this
• 1:07:41
  guy, I did not know an awful lot about whiskey.
• 1:07:44
  I'm trying to explain the concept of the story, but I was
• 1:07:47
  podcasting anyway, first DRAM and it's blind tasting and first
• 1:07:52
  one I just, I can send something.
• 1:07:54
  I was like, that's different to, you know, definitely something
• 1:07:58
  sticks out. I think maybe a week before, 2
• 1:08:01
  weeks before that, we had a grain on the distillery on the
• 1:08:05
  on the podcast, sorry. And I've tasted that and it's
• 1:08:07
  just there's that unique taste that you get grain that you
• 1:08:10
  don't. And I just said, I said, you
• 1:08:13
  know something, I think that might be a game.
• 1:08:15
  And then sure enough, when it, when they announced it was a
• 1:08:17
  game, that guy, but beside me, I thought, wow, that's a real
• 1:08:22
  expert. The first one off the bat.
• 1:08:24
  And he's got that right next 5 drums way off right.
• 1:08:28
  But it was a nice moment. But yeah.
• 1:08:30
  At the end of I will say the independent spotlights has been
• 1:08:33
  an amazing thing to show how inclusive the industry is.
• 1:08:37
  Listen, we're not the Joe Rogan podcast for a slightly smaller
• 1:08:41
  production in here, but it's amazing that we're able to get
• 1:08:43
  some really world class liquid world class people doing events
• 1:08:47
  and also the people that we had independent bottlers on
• 1:08:49
  previously on the podcast. So we haven't done a spotlight
• 1:08:52
  with yet. For example, one of my favorite
• 1:08:55
  episodes I wasn't here for was the George and Rachel episode
• 1:08:58
  as. Well, and.
• 1:09:00
  Because they're just a wealth of knowledge and the two of them
• 1:09:02
  are such funny characters. Like I could set.
• 1:09:07
  I can sit in a pub with Rachel and just talk about every day in
• 1:09:10
  the West industry and talk about all the bottlings in the whiskey
• 1:09:13
  industry, and we'd have a great day.
• 1:09:15
  I could sit down and talk over drams and talk about history and
• 1:09:20
  all the rest of it with George and they're just great
• 1:09:23
  ambassadors for the Roman. And that's that's another.
• 1:09:25
  Grand mode and they've been people that when we've done the
• 1:09:28
  Edinburgh Whiskey Festival and Whiskey Fringe, we've bumped
• 1:09:30
  into and we've spoken to so. There was a moment where there
• 1:09:34
  was a great mode. Yeah, we're filming it.
• 1:09:36
  We've arrived at the Edinburgh Whiskey Festival.
• 1:09:38
  We're going through the camera. There is literally two or three
• 1:09:42
  minutes. And we did it at Whiskey Fringe
• 1:09:43
  as well, which is a nicely thing.
• 1:09:44
  Two or three minutes before the place is going to be filled.
• 1:09:47
  Yeah. So we quickly run around the
• 1:09:48
  stalls. Who are we speaking to?
• 1:09:50
  Who's here? Who's there?
• 1:09:51
  Fuck. Put to George and Rachel.
• 1:09:53
  And there's stills with with literally 90 seconds to go until
• 1:09:57
  the event starts. They're scrambling, trying to
• 1:09:59
  get all that stock on the table because they've had car trouble
• 1:10:02
  that morning. And.
• 1:10:03
  And so you shook your mic in the face and said, hey, you did it.
• 1:10:06
  Was great. It was Rachel didn't stop when
• 1:10:08
  she was doing. George did.
• 1:10:09
  Just thought I'll just leave Rachel.
• 1:10:10
  It was brilliant. Great time.
• 1:10:13
  But I mean, like whiskey Fringe I guess was the first one where
• 1:10:16
  really we got an opportunity to to from an organiser's point of
• 1:10:21
  view. Yeah, I think with, but remember
• 1:10:24
  currently the guys at Scotch Whisky Experience, we just
• 1:10:27
  rocked up that January or that mid-december the afternoon and
• 1:10:32
  we kind of just thought, well, just Chuck them.
• 1:10:34
  We we certainly weren't the official podcaster of the event.
• 1:10:37
  No, no, there was an element of like, who are these guys?
• 1:10:39
  But we're obviously very conscious of the fact that these
• 1:10:41
  things, you've got to be careful when you're speaking to people
• 1:10:43
  because they've got to try and speak to the pointers and
• 1:10:46
  customers and stuff like that and and the people who are there
• 1:10:48
  for drinking whiskey and hear about them.
• 1:10:49
  Yeah. But when we got an invite
• 1:10:50
  through Dougie Liddell and around my whiskies to to be part
• 1:10:54
  of Whiskey Fringe, knowing I would heard Ross talk about how
• 1:10:57
  he was potentially going to move his wedding America so he
• 1:11:01
  wouldn't miss Whiskey Fringe. We got a chance on the Sunday, I
• 1:11:03
  guess. Yeah, and I mean, it was just,
• 1:11:06
  we've already mentioned Mungo with our beg, but three stories
• 1:11:09
  of whiskey, Yeah, for us to be able to get the big shout to
• 1:11:13
  Vicky. Who?
• 1:11:15
  Ohh thank you so much to Vicky, she was brilliant and you know.
• 1:11:19
  She said she's none of her current life.
• 1:11:21
  She deserves a serious shout out for the effort.
• 1:11:23
  She's been doing the podcast. I mean, again, I agree that
• 1:11:27
  you're talking out, you know, Vicky just was an active
• 1:11:30
  listener. Yes, we'd message regularly on
• 1:11:33
  the on on Instagram, Instagram and it was part of the reason
• 1:11:36
  that we wanted to set up those stories Facebook group, which I
• 1:11:39
  mean it's over 100 listener over 100 members now and I.
• 1:11:42
  Will say your Instagram Our Instagram The Wishy Shows
• 1:11:45
  podcast is actually now bigger than my personal whiskey
• 1:11:48
  Instagram. Really.
• 1:11:49
  So I'm absolutely devastated, but actually it's a great
• 1:11:53
  community and and to me. What I've done, but it's the
• 1:11:57
  whiskey friend. We were early stars, but it was
• 1:12:01
  also probably there was a picture I put up with the story
• 1:12:05
  when I was doing the editing and it's like there's a cut off
• 1:12:08
  point. All the interviews, I said,
• 1:12:10
  starting to sound. Yeah.
• 1:12:13
  I I think there was, and I can't remember which guest it is that
• 1:12:16
  turns up. You might remind me, Graham.
• 1:12:17
  But as they sit down, I think it's Dougie Little and I just go
• 1:12:21
  Dougie Little as I live in breathe.
• 1:12:23
  And when I watched that back, that was the point where I knew
• 1:12:25
  I was too. But what was fantastic is right
• 1:12:29
  at the end. I mean, we'd had a long old, you
• 1:12:31
  know, like all these events, they're long days, but like
• 1:12:33
  great days is right at the end. We were set to challenge by
• 1:12:38
  Dougie little to you know, Ross obviously nearly moved his
• 1:12:42
  wedding to attend this event, but we were we were tasked to
• 1:12:45
  kind of run around the distillery run distillery run
• 1:12:48
  around the event and pick up a bottle, a little sample for Ross
• 1:12:52
  so that we could bring the fringe to Ross when he got back.
• 1:12:55
  So I, I chose an Adelphi Chitibu that had been there and, you
• 1:13:01
  know, got a lot of good, good, good attention.
• 1:13:03
  I can't remember. Graham, what did you go for the.
• 1:13:06
  Canvas was that 40 odd year old, I think it was from Douglas
• 1:13:11
  Douglas Lang. I mean Jodi Buchan and Jodi and
• 1:13:15
  Shannon Buchan. We always bump into these
• 1:13:18
  things. We do, you know, the podcast as
• 1:13:20
  a couple, as individuals as well talking to them.
• 1:13:23
  And I could just remember speaking to them and it wasn't
• 1:13:26
  until a couple of days later after the headache sort of
• 1:13:29
  subsided and I was like, I can't remember speaking to them for
• 1:13:32
  this long, but it was great. And I think that was what was
• 1:13:36
  brilliant. Jodie was had he been working
• 1:13:38
  there at the in the American section for the for the American
• 1:13:43
  whiskey there? But and then Edinburgh whiskey
• 1:13:46
  festival talked and talked about it and it was such a great day.
• 1:13:48
  But one of the highlights was you coming out of the toilet
• 1:13:53
  quite early doors and looking up and going.
• 1:13:56
  Angus is talking to Charlie McLean stove that's.
• 1:14:04
  One of these surreal moments is that I'm kind of standing and
• 1:14:09
  we're kind of we haven't really started recording yet.
• 1:14:11
  So we're kind of just sort of waiting.
• 1:14:12
  I'm kind of Graham's going to the toilet.
• 1:14:14
  I'm kind of waiting for him to get back.
• 1:14:15
  The current wife is actually a cameraman, my current wife and
• 1:14:19
  she's still my current wife after it.
• 1:14:20
  We we survived. It was camera woman cameraman
• 1:14:25
  for that event. But yes, I was standing there
• 1:14:28
  and I suddenly just saw this man walking up the eye, you know, up
• 1:14:33
  the kind of vial of the the event.
• 1:14:35
  And I was like, that man looks a lot like Charlie McLean.
• 1:14:40
  And then he kind of turned around and I thought, that man
• 1:14:43
  is Charlie McLean. That man's walking towards me
• 1:14:47
  and, you know, hello. And it was, Oh my, you know, it
• 1:14:51
  was almost one of those rabbit in the head like.
• 1:14:53
  I. Really didn't know it.
• 1:14:55
  Was like well well. You must be the head of research
• 1:14:58
  unless he saw his. Podcast.
• 1:14:59
  I just meant to get the job as one of his researchers for his
• 1:15:02
  next book. Yeah, I think about chat.
• 1:15:04
  We did have a great chat with Charlie.
• 1:15:06
  We did actually and then luckily Graham returned and we had a
• 1:15:09
  great chat. He.
• 1:15:10
  Came in and confirmed that he would be delighted to come onto
• 1:15:13
  the podcast. So if if he was if he was up for
• 1:15:17
  if he was, I'm not getting in touch with us.
• 1:15:18
  Please do Charlie. But one of the things is we had
• 1:15:20
  this cousin Hector from Jeffrey St. whiskey into bus ride on the
• 1:15:26
  podcast one night and it was past night night.
• 1:15:28
  I knew Hector well. I got to know Hector probably
• 1:15:31
  similar to yourself, Ross. I used to go into Jeffrey St.
• 1:15:34
  whiskey and tobacco and buy a few cigars and buy a couple of
• 1:15:38
  bottles of whiskey every now and then.
• 1:15:40
  And I would say to him, let's start Whiskey podcast by me.
• 1:15:43
  You've got loads of chat. It'd be great to have you on.
• 1:15:45
  And I think there was an element of, yeah, yeah, OK, whatever,
• 1:15:47
  maybe see what happens. Eventually managed to sort it
• 1:15:49
  out where they did end up coming on.
• 1:15:51
  And it's quite fitting tonight. I think we made a point on
• 1:15:56
  episode 52 that we were going to start by drinking a blend
• 1:16:00
  because I think there's a very big misconception about blended
• 1:16:03
  whiskey. Yeah.
• 1:16:05
  And whiskey drinkers and I. Think you're right.
• 1:16:07
  There is, you know, there is maybe some sort of kind of like
• 1:16:11
  you said, I think it's down to misconception, but there's a
• 1:16:13
  there's an element of snobbery. You'll you'll constantly, I
• 1:16:17
  mean, you know, two things I regularly hear from people that
• 1:16:21
  maybe, you know, aren't as into whiskey, but they say A5 year
• 1:16:24
  old whiskey is that old enough to be a whiskey?
• 1:16:26
  And it says, oh, a blend. Why would you drink a blend when
• 1:16:28
  you could drink them all? Exactly.
• 1:16:31
  How many? How many Wicky?
• 1:16:32
  Stories have we had. How many stories we had were
• 1:16:35
  famous Grouse has been the answer.
• 1:16:38
  Famous Grouse Powers Grant. Yeah, we've had all of these
• 1:16:41
  drams. People's stories, but but that
• 1:16:43
  was what was great was Hector told this wonderful story that
• 1:16:47
  you'll hear now yeah about Charles McLean ordering a very
• 1:16:51
  bog standard and got people's eyes playing and and it's it's
• 1:16:54
  rung through and kept true on the on the Whiskey Stories
• 1:16:57
  podcast. But you know, here we have to
• 1:16:59
  write again. You know, we've got a grant, but
• 1:17:01
  the, the original Grant's 25 that we, we, we had a few grams
• 1:17:04
  out of and now we've got a white horseback.
• 1:17:06
  Which which I have to say is absolutely lovely.
• 1:17:08
  Great. I like when I'm playing football
• 1:17:09
  after this lads. And you know, I've got the Latio
• 1:17:11
  top in my bag, not going into the politics of football, but
• 1:17:16
  Gaza played for them and he liked, he liked to wish I wasn't
• 1:17:20
  gonna have anything. But I feel like I could I could
• 1:17:22
  be on good performance. Tonight, but Lazio, you're
• 1:17:25
  playing obviously with another friend of the show is.
• 1:17:28
  Dario, you're good at this A. Little Bear or.
• 1:17:32
  Silly the little bear and and you know what?
• 1:17:35
  There's been so many yes, of course, industry Titans and
• 1:17:38
  salesman in production and from Hazel McLeod and in the early
• 1:17:44
  episodes I've had so many genuinely, I've had so many
• 1:17:47
  friends on the podcast and some Dario and Tam Cuthbert are very
• 1:17:51
  similar stories of how they've got into whiskey here.
• 1:17:54
  Tam Cuthbert from Morrison Stillers was a great guest.
• 1:17:56
  We we tried that was the first time we tried an exclusive on
• 1:17:59
  the podcast. Yeah.
• 1:18:00
  We tried the phase Gila release from from Naktala before and
• 1:18:06
  that was, oh, somebody's just launched a project, a product
• 1:18:10
  here on the. Dario gave.
• 1:18:11
  Us and Dario brought us the Glen Going 24 White Oak and we've
• 1:18:15
  just been speaking about the Glen Going White Oak that we
• 1:18:17
  tasted the week previous. So amazing generosity from good
• 1:18:21
  pals and good whisky people. No, I mean that's it and I
• 1:18:24
  think. That's a great connection.
• 1:18:25
  You've done well when? You talk about generosity and
• 1:18:29
  you talk about stories and you talk about whisky stories.
• 1:18:32
  I think one of the stories that we got, which still to this day
• 1:18:37
  makes me laugh. And I'm also like, I don't know,
• 1:18:42
  just when, when Charlie even came on.
• 1:18:45
  Oh. From the malt room, he's
• 1:18:46
  obviously listening from Cayman, listening from the Cayman
• 1:18:49
  Islands. Yeah, without, I mean, you'll
• 1:18:51
  hear this story I think, in a minute, but I mean, I think
• 1:18:54
  we've teed it up. But it was just an incredible
• 1:18:56
  story. And it was one of those stories
• 1:18:58
  where the way he did it with us when we were on the podcast, if
• 1:19:01
  I'm, if I'm remembering this correctly, is he told the story
• 1:19:04
  and we all went, wow, that's amazing.
• 1:19:06
  That's incredible. And then and then and then
• 1:19:09
  that's it. Well, yeah.
• 1:19:11
  You'll you'll hear it. Yeah, Yeah.
• 1:19:13
  So I mean. Brilliant.
• 1:19:15
  Guys, we're fast approaching the thing that Ross sees this
• 1:19:18
  Stratus boots. I know, I know, I know.
• 1:19:19
  Ourselves away. And it's probably a good point
• 1:19:21
  just before we put you into these, some of these amazing
• 1:19:23
  last bits to talking with some of our listeners well as well.
• 1:19:28
  Well, do you know what? We'll play the clutch.
• 1:19:29
  First of all, come back. Hello.
• 1:19:31
  When me Lee. First started dating I went
• 1:19:34
  round to his house and then. He's like, would you have a jam
• 1:19:36
  with? Me and I was like.
• 1:19:37
  I'll have a jam. And I was just trying to show
• 1:19:39
  off because I hadn't really drank a little whiskey then.
• 1:19:41
  And it was a tagging was a tagging was 12.
• 1:19:43
  And I remember trying it and he's talking away to me.
• 1:19:46
  I don't know if he was trying to chat me up still, but this
• 1:19:49
  whiskey was lovely. I was like it was.
• 1:19:51
  Really nice and it just. Honestly escalated to the air.
• 1:19:54
  That was it. Well, the the the whiskey piece.
• 1:20:03
  Washed stealth worm tub through the spirit receiver 21% low
• 1:20:07
  wines then you've got your intermediate stealth.
• 1:20:09
  This is what's going to do most of the work can give you most of
• 1:20:12
  the flavour. It's very, very tall, very
• 1:20:14
  elegant, very slim. Again, copper contact all the
• 1:20:18
  way up to the top warm tub condenser all the way down high
• 1:20:21
  wines 41% and then this is you're going to be your spirit
• 1:20:24
  stealth this way, you know, make it's about 77%.
• 1:20:27
  I have seen somebody lose their soul, leave their body around
• 1:20:30
  Charlie, which is. Tragic.
• 1:20:33
  Totally tragic. I suppose it takes a little bit
• 1:20:36
  of background by my family. So I'm the next chief for the
• 1:20:39
  Maclean's, the dog Garrick and then the Maclean's the North and
• 1:20:42
  around about I think it'd be about 5-6 years ago.
• 1:20:46
  The the tattoo involved the all the great clans of Scotland and
• 1:20:49
  so they they dragged all the Maclean's out and this fairly
• 1:20:52
  rough around the edges number of Mclean's marched down to tattoo.
• 1:20:55
  You do you big yell. You do all use things.
• 1:20:57
  Then you sit and watch it. Charlie had been there and after
• 1:21:00
  after the tattoo we'd say we go down to the whiskey rooms.
• 1:21:02
  We'll have have a drink that's so awful.
• 1:21:07
  This man behind the bar this you must have been about 25 years
• 1:21:10
  old. And in comes Charlie McLean.
• 1:21:12
  You know the deity of the whiskey world.
• 1:21:14
  See him also one card. It's Charlie McLean.
• 1:21:17
  He comes up to the counter. What can I get you, Charlie?
• 1:21:20
  What kind of cases I'll have a have a Johnny Walker Red label,
• 1:21:24
  please, because he's a he's a fan of blends.
• 1:21:25
  In fact, I actually agree from that many blinds are better than
• 1:21:28
  of course than some modern singer malts, particularly from
• 1:21:31
  the 70s and 80s. But so you go.
• 1:21:34
  Oh, we had great fun with our dimple a few weeks ago.
• 1:21:37
  That did that. Fantastic.
• 1:21:39
  Absolutely tremendous, right? Sorry.
• 1:21:41
  No one knows quite right, don't worry.
• 1:21:44
  But they in fact on that, if you can find in the auctions a White
• 1:21:48
  Horse in the 70s, probably 1 and it won't cost much because 20
• 1:21:52
  bucks blends every one of the finest whiskeys.
• 1:21:54
  I think I've got a Japanese one in the house.
• 1:21:55
  Well, grab it. Yeah, give it a go.
• 1:21:59
  It's one of the finest whiskeys around.
• 1:22:01
  Is a White Horse blended from the second taste.
• 1:22:04
  It's maybe say about £25. An option would be leave the
• 1:22:07
  bottle don't tell everyone in fact on the back of that just to
• 1:22:13
  make sure we cut it and I'll tell a joke about the White
• 1:22:14
  Horse Walter at the park and the barman goes I've got a whiskey
• 1:22:17
  named after he goes what Brian anyway right.
• 1:22:23
  So Charlie McClain walks in order Johnny Walker red labels
• 1:22:26
  Charlie's come into the whiskey rooms.
• 1:22:27
  This very nice man behind the counter.
• 1:22:30
  He knows a lot about it was WC walks up and orders what in his
• 1:22:33
  mind obviously is a one of the you know, the lowest runs of the
• 1:22:37
  whiskey ladder blinded Scotch. Not even that, but Johnny Walker
• 1:22:40
  Red Label which? Actually so ubiquitous as well,
• 1:22:42
  I mean. You could I.
• 1:22:44
  Mean it's you go to Strange Greek Island and if you go to
• 1:22:48
  the local shop they will have Johnny Walker Red Label.
• 1:22:50
  Right there you'll probably find it North Korea exactly kind of
• 1:22:53
  idea and goes to pour it says oh OK pours the transfer but it
• 1:22:58
  doesn't have enough to fill up the measure run out and we don't
• 1:23:01
  have any more than things because but don't worry don't
• 1:23:04
  want to do any black bottle to mix into it.
• 1:23:06
  I'm happy the guy's soul just left his body.
• 1:23:08
  I can't I can't possibly do that.
• 1:23:15
  Never meet your heroes and just have enough knowledge and the
• 1:23:20
  right knowledge. You will be better than those
• 1:23:23
  5%. Do you know they?
• 1:23:24
  Say a DRAM, the word of DRAM. They don't know the origins, but
• 1:23:29
  the definition of a DRAM is a measure of whiskey, which is
• 1:23:34
  both appropriate for the server and the recipient.
• 1:23:38
  There you go. Like that.
• 1:23:40
  That's that's and this was a healthy drama.
• 1:23:45
  Gents, I don't know if you agree with me or not, but I have.
• 1:23:47
  I've got full permission to tell the story.
• 1:23:49
  Good. And he said, yeah, I'll take the
• 1:23:52
  repercussions. Just tell the story.
• 1:23:55
  I love whiskey. That you probably shouldn't
• 1:23:57
  have. I love whiskey.
• 1:23:59
  That's kind of slightly backhand or fall off the back of a lorry
• 1:24:03
  kind of style, so I've got an unmarked bottle.
• 1:24:07
  Even better. An unmarked unmarked This is
• 1:24:09
  where the best whiskey car. Oh, exactly.
• 1:24:12
  Now apparently every time a tanker comes to distillery to
• 1:24:15
  collect Spirit, they get washed out before they so there's no
• 1:24:19
  contamination and this driver turned up and went right boys
• 1:24:25
  before I clean this out. I would.
• 1:24:27
  If I was you, I would. Grab a couple of pails.
• 1:24:34
  Like. What?
• 1:24:36
  What's happening here? No.
• 1:24:38
  Go and grab a couple of pails. A pail made a bucket.
• 1:24:41
  A bucket. So they they get told to go and
• 1:24:43
  grab. And gel went up the old and
• 1:24:45
  fetch a pail of water exactly. So they, so they get.
• 1:24:49
  Told to go and grab these buckets and they end up.
• 1:24:51
  Grabbing four or five buckets and and they open this tanker
• 1:24:56
  and this whiskey IS passion out like it's flowing out and like
• 1:25:02
  they're like, what on earth is this?
• 1:25:03
  So they fill all these pails up and.
• 1:25:06
  They go to the local store, buy 7 bottles of iron brew, top iron
• 1:25:11
  brew. We have felt like probably like
• 1:25:13
  the Angel share kind of style. And it's so.
• 1:25:19
  And he gave me a half bottle of this of his whiskey.
• 1:25:22
  So it is McAllen. 18. Straight from the cast, No way
• 1:25:29
  cast. No.
• 1:25:30
  No colour filtration. It is my calorie.
• 1:25:36
  Oh my God, I'm so excited. So I got to give him this bottle
• 1:25:41
  and he was like he was, he said this is a weird gift for you for
• 1:25:44
  going away. I was like that is unbelievable.
• 1:25:48
  So yeah, 18 year old McAllen that was straight from the
• 1:25:53
  tanker. Wow.
• 1:25:57
  Tanker to Pale. To bottle so as a cracking,
• 1:26:01
  cracking whiskey. Wow.
• 1:26:03
  Some great stories there. Great.
• 1:26:05
  I mean, probably you, honestly, when he built that bottle, I
• 1:26:09
  thought, what on earth is he, you know, and is he mentioned?
• 1:26:12
  Also because we're the only people who have ever tasted
• 1:26:15
  that. Yeah.
• 1:26:16
  I mean, I think we've talked about it so many times.
• 1:26:19
  It's it's far for us to be. I'm not going to sit there and
• 1:26:22
  say I don't like anything that people people provide or
• 1:26:24
  anything like that. But at the same time there's
• 1:26:27
  something nice when a clear mark but or a tooty page stamp is all
• 1:26:31
  that you can see all the bags. Now, yeah, there's something
• 1:26:34
  very, you know, there's something very special about.
• 1:26:36
  That, as you once famously said, we've been very lucky and we
• 1:26:38
  have put a lot of pieces of liquid in our mouths.
• 1:26:42
  Not my finest moment on the podcast, Graham.
• 1:26:45
  No, but. But look what I have to say when
• 1:26:48
  we're just finishing off this episode.
• 1:26:50
  Thank you so much to everybody who's been involved, everybody
• 1:26:54
  who's been part of it. We've gone through as many
• 1:26:56
  people as possible. I'd love to sit there and sit.
• 1:26:58
  I mean if you want to do a walk, 3 drams quick recall because
• 1:27:01
  there's. Something in my mind.
• 1:27:03
  That I can go straight through. We've got the book in front of
• 1:27:06
  us. I'll let Ross pick one, try and
• 1:27:07
  pick a walk three, pick somebody's walk 3 DRAM and I'll
• 1:27:10
  try and remember who it was that did it.
• 1:27:12
  But I mean. It's I'll say it.
• 1:27:15
  There was one that annoyed me because there's a whiskey
• 1:27:17
  actively disliked which was Fetter Kieran Fast.
• 1:27:20
  That was Jody and Sharon bucking.
• 1:27:22
  How? How good are you?
• 1:27:23
  That's very. Impressive.
• 1:27:25
  Let me give you one more. Let me give you one more,
• 1:27:26
  because that was good. But I put them under a bit.
• 1:27:28
  That was that was actually, I can't believe you got that.
• 1:27:32
  It's actually really, did you go home and study this?
• 1:27:35
  Though let's say I also need to apologise to Jody and Sharon
• 1:27:38
  Bucking because everybody gets to walk free stories.
• 1:27:40
  They get a chance to tell the story.
• 1:27:41
  We say, well that was brilliant, thanks for sharing.
• 1:27:43
  That was all the time. Somebody said that and I said,
• 1:27:45
  by the way, I think that's terrible, which is perhaps a
• 1:27:50
  little unnecessary at the time, but I've got the next one, which
• 1:27:55
  is going to be I need to do one that not everybody's done.
• 1:28:00
  I'm going to do old portly 17 that.
• 1:28:03
  Was my Thompson. I.
• 1:28:05
  Reminded him of. Mentioned by Jodie's wife.
• 1:28:08
  Yeah, Shan. But no, you're right.
• 1:28:12
  I'm having that, Angus. I'll try one more.
• 1:28:14
  Superhuman ability. You ever watch suits?
• 1:28:17
  No, I think I told the number once.
• 1:28:19
  You never forgets. It's The thing is, it's like, I
• 1:28:21
  think it happened a couple of weeks ago when we were
• 1:28:23
  recording. I can't remember what my what 3
• 1:28:25
  drums. Are, well, very 10.
• 1:28:29
  No, I can't even always 10. It's got to be the 12 show.
• 1:28:31
  But maybe 12? Sorry because you like to have
• 1:28:33
  it whilst you're. Looking at whiskey menu.
• 1:28:36
  Adam it. Could be let's see your granny
• 1:28:38
  over and makes sense. I think there was a pretty fancy
• 1:28:42
  one in. There I must have chucked up in
• 1:28:43
  a well. I'll try one who picked the
• 1:28:45
  Cutty Sark prohibition. Cutty Sark prohibition now was
• 1:28:51
  this one that wasn't ever made it out?
• 1:28:53
  No made out, right? Cutty Sark prohibition.
• 1:28:56
  Mark Davidson. No.
• 1:29:00
  He also mentioned another. Very famous when he when he
• 1:29:03
  meant when he meant Pete from oven and when he mentioned it,
• 1:29:07
  he he said pound for pound, he reckoned that's the best
• 1:29:11
  whiskey. You can buy whiskey lives.
• 1:29:17
  You're right enough. The last prohibition one because
• 1:29:19
  I think it was a grand. I think, yeah, I think it was a
• 1:29:22
  story. It wasn't specifically the
• 1:29:24
  Prohibition one, but yes, you're right.
• 1:29:25
  Whiskey live. Yeah, but we did get back on at
• 1:29:28
  the Edinburgh Whiskey Festival. So yeah, talking about the
• 1:29:32
  Borders to salary, so. Very good.
• 1:29:36
  Ross Barr first episode. Who has Ross Barr?
• 1:29:40
  This is your notes. The notes right down I forgot to
• 1:29:45
  write down don't invite back, but.
• 1:29:50
  But wait a minute, there's because I, I, I forgot to write
• 1:29:53
  down all the for the first four or five episodes I hadn't
• 1:29:57
  written down. Everyone's watched 3 drafts.
• 1:30:00
  And then there was a page on this book that this is great for
• 1:30:04
  the radio, but there's a page in here when I write down the first
• 1:30:08
  sort of three. Yeah.
• 1:30:09
  What? 3 drafts, everyone.
• 1:30:10
  Angus, what were yours? So mine were famous grouse.
• 1:30:15
  Yeah, it was our beg ano wow, and I think it was another
• 1:30:22
  blend, wasn't it? It was I'll.
• 1:30:25
  Tell you exactly what it was. It was what you had when you
• 1:30:27
  just got for when you just proposed your.
• 1:30:29
  Oh yes, that's why, that's why I forgot about it.
• 1:30:33
  It was Johnny Walker Black. There you go.
• 1:30:34
  It was about 20-30. Arden, 10 Glendrona cowardice
• 1:30:38
  was. Yours OK but I give an
• 1:30:39
  honourable meant that I try and see the 4th end that I yeah and
• 1:30:42
  you I but the reason I gave Balveni 30 for listeners I
• 1:30:45
  haven't heard the 1st episode. I wouldn't listen to the first
• 1:30:47
  episode. No, I wouldn't.
• 1:30:48
  Know that it's because you put bells and he put grouse and I.
• 1:30:51
  I thought, who are we pretending to be?
• 1:30:53
  Valentine's Day was there, yeah. And shouted so the listeners,
• 1:30:57
  you know, look from Amy from Boston, who was an original cult
• 1:31:01
  hero that. Was our original listener.
• 1:31:05
  She was our first North American listener, as far as I'm aware.
• 1:31:08
  I mean, dominated the the North American continent since.
• 1:31:12
  But when Amy was Amy was here only about a month ago actually.
• 1:31:16
  And she said that, you know, she listened to every single podcast
• 1:31:20
  and absolutely loves it. But she said don't tell Graham
• 1:31:22
  because you'll try to get me on. Like Nadia Douglas, for example,
• 1:31:28
  we're standing there that the peso and this woman is
• 1:31:31
  conductors. Oh my God, you guys are in my
• 1:31:33
  live Bob Cutting. Bob, he's the absolute the the
• 1:31:41
  the top fan of the Facebook. He's got, I think he's a top
• 1:31:44
  contributor on the. Facebook group Fantastic.
• 1:31:48
  Got your dad, got shout out Robert Barr.
• 1:31:50
  Robert Barr, Whiskey dad and lad.
• 1:31:52
  I've got Jody and Shy and you've got to say thank you to them.
• 1:31:54
  Scott soon as Fraser's brother and.
• 1:31:57
  Listen to us when he's travelling across California.
• 1:31:59
  Amazing. Paul Maine, who was he was great
• 1:32:02
  sent us loads of great messages say I've just actually he said
• 1:32:07
  that you guys are relentless. I just found it Blair Sterrick.
• 1:32:11
  So big thanks to Blair from from here from the Harris Distillery
• 1:32:17
  who sort of put them onto it. But basically they basically he
• 1:32:20
  put them onto that and Paul me came in.
• 1:32:23
  David Lyons is. Yeah, yeah, it's been our
• 1:32:27
  tastings. Yeah.
• 1:32:28
  And it's worth saying layered, Layered.
• 1:32:33
  Thanks for. Layered MG on.
• 1:32:34
  Layered MG on Facebook has I don't know, he must work in
• 1:32:38
  whiskey because his knowledge is exemplary.
• 1:32:41
  Yeah. And he always wins a kind of
• 1:32:43
  hard questions. He does well and him and Dom,
• 1:32:46
  obviously Dom are. You good, Niger?
• 1:32:47
  Yeah, Dom, Dom, big shirt. Normally he's not here tonight,
• 1:32:52
  but when we walk in the athletic arms, a real friendly face.
• 1:32:55
  And he will. The great.
• 1:32:57
  The great thing about Dom is when he walked, when we walk in,
• 1:33:00
  he's actually already selected the bottles that he thinks we
• 1:33:03
  would like to try. I love that.
• 1:33:05
  Whiskey granddad on Instagram got in touch in fact, just the
• 1:33:08
  other day there and he says that's we finally finished got
• 1:33:11
  through all your all your episodes.
• 1:33:13
  So, and he really and and I think what we've, we've had a
• 1:33:16
  lot of people and of course, George Braley.
• 1:33:19
  Our best quest answers on a postcard that that I love that
• 1:33:22
  and. The Facebook group he created a
• 1:33:24
  a postcard, put his answer on it, but also made roster spam.
• 1:33:27
  It's got far too much time in your hand, George.
• 1:33:31
  I will say it's as well, I want to give another week short
• 1:33:34
  mention to Scott Soonest because he'll feel a bit hard done to
• 1:33:37
  now that he's not working in Westgate.
• 1:33:38
  Because we've had all these pals everybody's worked with, pretty
• 1:33:42
  much everybody's been mentioned so many podcast episodes, and he
• 1:33:46
  knows his stuff about drams. Have we had a brother episode
• 1:33:49
  do? You know, if we got Fraser, if
• 1:33:51
  Fraser Soonest decided that he could be professional for an
• 1:33:54
  episode, we could probably get as soon as Brothers on No.
• 1:33:59
  No. No, no.
• 1:34:01
  No thanks to everybody. We have to a big shout at Kev
• 1:34:09
  Diggers. They've been so.
• 1:34:10
  Supportive Hang the last word to Kev I.
• 1:34:12
  Mean when the the member of staff is no longer here, but
• 1:34:18
  when when I when I'm just asked for an open and just said
• 1:34:22
  looking at the wall of 800 whiskeys and said where's that?
• 1:34:26
  And I said it's on the West Coast to Scotland, ready to
• 1:34:30
  throw that bottle, let's get me. But look, the, the staff have
• 1:34:33
  been fantastic with us. They've been very accommodating.
• 1:34:36
  It's been great. If you ever are in Edinburgh
• 1:34:38
  visiting and you get an opportunity, get up to the
• 1:34:41
  athletic arms, you've you've you've what selection but what
• 1:34:44
  great value. Is my favorite pub in the world.
• 1:34:47
  We've had some great laughs. We've, we've, you know, the
• 1:34:48
  Whiskey Stories podcast has only just really started.
• 1:34:51
  We're only a year in last. In that year, we've got our,
• 1:34:54
  we've, we've had some fantastic guests.
• 1:34:56
  We've tried some fantastic whiskey.
• 1:34:59
  We've started our we had the walk 3 jams.
• 1:35:01
  We've got a snippet snippet score at 62nd whiskey reviews,
• 1:35:04
  which are going a storm. They're absolutely fantastic,
• 1:35:07
  wanky tasting. Oh.
• 1:35:10
  Send them in there. One more of them is up there in
• 1:35:13
  there as well. But look, yeah, it's brilliant,
• 1:35:16
  guys. We've we've hit 52 episodes.
• 1:35:18
  An amazing year lads and what a pleasure to to spend it with
• 1:35:21
  you. I feel like I know you do a bit
• 1:35:22
  too well and these have come your whiskey journey, both these
• 1:35:26
  individually. I guess a really long way is
• 1:35:29
  whiskey fans and you, I know these are still whiskey fans,
• 1:35:32
  still whiskey enthusiasts. He's beat.
• 1:35:33
  US hasn't put us off. And you, you still punched out a
• 1:35:36
  wee bit to yourselves, but you know, your knowledge is good and
• 1:35:39
  your questions are great and it's, I'm impressed.
• 1:35:44
  Well, you put the effort in. Well, thanks for being a part of
• 1:35:47
  it. Ross Sears.
• 1:35:49
  Guys, sludge around. 52 eh Cheers.