Latest / Whisky Stories Podcast / Whisky Debate: Fantasy Distilleries, coolest whisky and the return of Scapa 16

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Whisky Debate: Fantasy Distilleries, coolest whisky and the return of Scapa 16 · Whisky Stories Podcast

• 0:00
  And then actually I went to the I know.
• 0:01
  And then he stood next to me in the I know.
• 0:03
  And you realized? That wasn't really weird.
• 0:06
  For sure it wasn't. Chuck.
• 0:08
  That's not Chuck. Definitely not right.
• 0:11
  You need to do this right. You need to get this right and I
• 0:12
  want. Hi guys.
• 0:14
  Just before we start recording this week's episode, just want
• 0:17
  to make you aware we have got some big news coming from the
• 0:20
  Whiskey Stories podcast. Ross, don't we?
• 0:22
  We do indeed, from busy. We have been very, very busy.
• 0:24
  In case you haven't noticed from some of our social posts, we
• 0:27
  were treated a couple of weeks ago to a great day out with Ian
• 0:31
  MacLeod Distillers gang. We were at Rosebank when we were
• 0:34
  taking on to Glen Goyne. But more importantly, we have
• 0:36
  some big, big news that people who listen to the Whiskey
• 0:39
  Stories podcast are receiving a 15% discount on the Rosebank
• 0:44
  tours. How good is that?
• 0:46
  It's pretty good and there's loads of different tiers of
• 0:48
  tours at Rosebank. There certainly is.
• 0:49
  There's the Rosebank Reawakening, which is 25 lbs.
• 0:53
  For that you get a Glen going, a Tam do and the taste the new
• 0:56
  rosebank. Yeah, and of course that's as
• 0:58
  well as a tour of the distillery Angus, which we got, which is
• 1:01
  fantastic. Yeah, Claire took us round and
• 1:03
  showed us a new distillery. That is not a new distillery as
• 1:07
  such. Yeah, I'm fully accessible as
• 1:09
  well, just like a really cool modern distillery as well.
• 1:13
  So we had to discuss what? Well, the Discover Tour Ross is
• 1:16
  50 lbs. That's the one I'd be going for
• 1:18
  from a 15% discount for the West Coast podcast.
• 1:21
  It's £50. Yeah, right. 50 lbs.
• 1:24
  It gets you the tour and it gets you a chance to try.
• 1:28
  Rosebank. Rosebank 32.
• 1:29
  Ross, Yeah. Try Glenn going 15 and a 32 year
• 1:32
  old. Rosebank Now how much is a 32
• 1:34
  year old Rosebank bottle? It's.
• 1:35
  About £1500. 1500 LB to 2000 lbs Chuck for for that and for £50.
• 1:41
  Not only are you getting taken round the distillery, you're
• 1:44
  getting a chance to try Glenn going 15 and a Rosebank 32.
• 1:48
  And if you use the discount code WSP 15 WSP 1SPWSP15.
• 2:00
  Or whiskey studies podcast. Stop complicating it.
• 2:04
  It's WSP 1/5. Put that in when you're checking
• 2:08
  out and you will get a 15% discount on that.
• 2:11
  If you are going to pay a 1550 LB truck and you're getting a
• 2:15
  15% discount, how much is that going to cost you Well?
• 2:19
  It's £7.50 reduced from the total.
• 2:21
  There you go, Angus Which? Is 4250.
• 2:24
  There you go, it's. Also worth saying that there's
• 2:28
  one more premium offer that you can get a discount.
• 2:31
  Yes, of course. Which Rosebank rekindled to her.
• 2:34
  Yeah. And on that you will get to
• 2:36
  enjoy a Tam do 18 we did, paired with chocolate.
• 2:39
  Yeah, a Glen going 18 also paired with chocolate.
• 2:43
  Nice. And a Rosebank 33 year old as
• 2:46
  well as the new make. How much is that?
• 2:48
  That one's 100 lbs. For £100 again, take 15% of
• 2:52
  £100. Chuck, what are you getting?
• 2:53
  It's. Going to be 85 lbs in total.
• 2:56
  There you go. An absolute bargain are.
• 2:58
  You SP15, get yourself to the Rosemont Distillery.
• 3:01
  Yeah, absolutely. And we'll be talking about it
• 3:02
  later on as well. And the podcast that we did with
• 3:04
  Gordon and Dash, the video of us looking around and other Glenn
• 3:08
  going stuff that we did a fantastic day around that.
• 3:11
  Brilliant. Absolute fantastic.
• 3:13
  Day I had AI had a very average day of work while you.
• 3:15
  Guys, by the way, I guess you know what to do.
• 3:19
  Clap us in. Welcome along to the Whiskey
• 3:22
  Stories podcast for myself, Graham.
• 3:24
  We are back upstairs in the Atlantic islands.
• 3:28
  Slightly cooler. Oh.
• 3:29
  It feels like we haven't been in here for ages.
• 3:32
  It's been a long time. I I think it's been months since
• 3:34
  we've been here. Certainly has.
• 3:35
  It's nice to see the red upholstery.
• 3:37
  It's just comforting, isn't it? It's my requirement to come back
• 3:40
  on. I said you've got to get
• 3:41
  upstairs now, lads. Well, that's it.
• 3:42
  And The thing is, we are welcoming here today.
• 3:46
  We are guys. We're in the presence of
• 3:48
  greatness. Because congratulations to Ross
• 3:51
  Barr, the winner of the Whiskey Guru Rising Star Awards.
• 3:57
  Don't worry Ross, we'll record another one.
• 4:00
  If, if you don't, because tomorrow, Tomorrow.
• 4:03
  As we're recording this, I'm going to the Drama Awards, DRAM
• 4:07
  Magazine Awards and I am one of the finalists.
• 4:10
  Absolutely fantastic. Whiskey guru.
• 4:12
  Rising star. Absolutely so.
• 4:14
  They've changed the kind of main award and some amazing finalists
• 4:20
  there as well, so we'll see how it goes.
• 4:22
  Yes, we'll rerecord this. And then we're right.
• 4:24
  OK, so just stop there just now. And they go.
• 4:25
  And of course, the voice you're hearing right there is the guy
• 4:29
  who's absolutely robbed of the whiskey.
• 4:32
  Guru rising *1 Ross yesterday. Commiseration.
• 4:36
  Yeah, yeah, really, really upset for you.
• 4:38
  Congratulations to the winner and she or he really deserves
• 4:42
  it. Yeah, as soon as you heard it,
• 4:44
  you weren't willing it. Did you just get up and storm
• 4:46
  out, did you? No.
• 4:47
  No, no far far party will pay for that.
• 4:51
  You're robbed though. I mean as, as we say, whiskey
• 4:53
  stories podcast. No, not at all.
• 4:55
  Listen, it's amazing compared to.
• 4:57
  But tell us what you ever said in the group chat though.
• 5:01
  We can play the voice notes and then so.
• 5:04
  So we do get lucky also. We can keep that.
• 5:05
  We can keep them both. Well, I tell you what, we're all
• 5:09
  joking aside, as we are recording this, tomorrow is the
• 5:11
  awards. Yeah, I've got no idea.
• 5:13
  You don't know. But look, I'll say this, you've
• 5:15
  been very coy and quiet about it.
• 5:17
  And it wasn't until maybe even last week, I think you mentioned
• 5:21
  it to us, which I was quite shocked.
• 5:23
  And then they put. They put because.
• 5:25
  If you'd been nominated, you've been shooting it from the
• 5:27
  rafters. 100 percent 100% if there any ski podcast based
• 5:32
  awards out there, please nominee I got but no, and I'll say this
• 5:36
  this you were quite quite coy about it and then I think they
• 5:39
  they put a post up yes, with all the all the nominees so.
• 5:43
  There's 4 finalists, all go to Deanston.
• 5:45
  Yeah, and I'd never done it before.
• 5:48
  And then there's an interview with the team from CBH and Susan
• 5:53
  from Drama magazine, which was really fun actually.
• 5:56
  We had a great day out. It was quite nice because former
• 6:00
  guest Jane Ross, yes, also a finalist, she also a finalist
• 6:03
  last year and I think you could argue the most deserving winner.
• 6:06
  I think I want her to win, yeah. And so it's actually kind of
• 6:10
  nice to hang out the Jane as well.
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  And the other two which didn't know, didn't know so well, Chris
• 6:15
  and Lucy, but it was going to a really, really fun day out.
• 6:18
  I thought we were going to be tested more, but really we're
• 6:20
  just kind of a have a great day out.
• 6:22
  And he, he scooched it. You know, I really thought I
• 6:25
  would. Really.
• 6:25
  Better test those at all. Right.
• 6:28
  Well, maybe you are being tested though that's.
• 6:30
  Well, that's true. In which case I'll I'll have
• 6:32
  absolutely ruined that. Well, look, it's it.
• 6:35
  Look, I just like to be to be nominated as I've never been.
• 6:40
  Nominated from formal life. Right.
• 6:42
  That's except for like your turn to go up the ladder.
• 6:44
  That's cost exactly, but. You have to do that anymore.
• 6:47
  Congratulations on that. It is very good.
• 6:49
  We have a busy old show tonight because absolutely.
• 6:52
  We've got loads and loads of stuff going on.
• 6:55
  It's just a catch up really as well.
• 6:57
  I was, oh, I should say as well. Angus and I are wearing our
• 7:00
  Whiskey Stories podcast, new merch.
• 7:02
  If you look behind this weekend DRAM roll call in the back
• 7:05
  there. I also have a pair of Rosebud
• 7:08
  socks on which Ross accidentally left in my bag, which he
• 7:12
  purchased. They're very comfortable.
• 7:13
  We'll talk a little bit about that as well.
• 7:15
  I was just going to say keep them with them.
• 7:17
  Yeah, there's a warm day. We we, if you win the award, I'm
• 7:23
  going to put a wee star above the Whiskey Story podcast logo,
• 7:27
  right? Like a club's first chance.
• 7:29
  Yeah, we've got our. First our first bit of
• 7:30
  silverware as a podcast, I guess.
• 7:32
  What do you reckon? Absolutely.
• 7:33
  Yeah, yeah, 100%. A slight shout about.
• 7:36
  It no, it's it's great. So, so well done.
• 7:38
  But as I say, it's a busy, busy old show in front of me.
• 7:40
  I have. Well, we have some drams in
• 7:42
  front of us. Yeah, but I, well, we're going
• 7:44
  to, we're going to come to them. I have.
• 7:45
  I don't know what the hell these are.
• 7:47
  And I, to be honest with you, I had, I spent a long time this
• 7:50
  afternoon looking them out because when we were at Whiskey
• 7:54
  Fringe, yes. We were helping, we were portly
• 7:58
  17 on to its award well, which is also.
• 8:01
  What number one drama Whiskey. Fringe #1 Drama.
• 8:04
  Is that did it win? Or.
• 8:05
  Portly 17. By Oh yeah.
• 8:07
  Portly 17 I think. Just the regular one on the
• 8:11
  table rather. Than yeah, yeah, yeah, it was
• 8:13
  the. Drama the drama the we.
• 8:15
  Drama the French. Drama the French.
• 8:17
  Yeah. There we go, and.
• 8:18
  No small part, I think to. Well, we talked.
• 8:22
  We I can honestly say I did. I did nothing because I kept on
• 8:24
  talking about braver the whole time.
• 8:26
  Yeah, well, I also talked a lot about Braver and actually Braver
• 8:30
  was robbed as drama the friend Chuck, I've I've had to take a
• 8:34
  look back and since edit and publish the footage that you
• 8:37
  did. I can also clarify you did
• 8:38
  nothing. I didn't come back to the table
• 8:42
  I was. Cursing you out loud a lot when
• 8:45
  I had to try to look through that.
• 8:46
  Yeah, I did come back to the table like maybe an hour into
• 8:49
  Whiskey Fringe and Graham was just very much oh, you're having
• 8:50
  a good time with each other. Any chance you could just hang
• 8:54
  about at the table for just five?
• 8:56
  Minutes really bad. I mean I thought your stuff was
• 8:58
  bad for the for the Dorak episode whiskey fridge.
• 9:03
  It was quite hard to do anything.
• 9:04
  There's so many people. Around yeah, yeah, I still
• 9:06
  managed to pull it all together. That's that's.
• 9:08
  Well. Done.
• 9:09
  I think that's what. We're going to give you lots of
• 9:11
  angles. We do.
• 9:14
  Funnily enough, it's a Dean sued Glass that I've got.
• 9:16
  Yeah, he's doing. And I get himself out of the
• 9:18
  war. It's too late.
• 9:20
  It's too late. I as this comes out, I have
• 9:22
  either not one or I have one. And that's why we've got 2
• 9:25
  recordings. And so I had a Deanston handful
• 9:30
  red wine that they kept just and it was so delicious.
• 9:33
  It's disappeared. It's gone.
• 9:34
  Evaporated. It's gone.
• 9:35
  What have you got, Graham? Like I've got a Scapa 16.
• 9:38
  Oh, the new bottling. The new bottling Scapa 6 now
• 9:41
  everyone. I've not tried it.
• 9:43
  I actually have tried this already.
• 9:46
  I tried it at the Scotch at the Balmoral and.
• 9:50
  But the fact that he's instantly went the new one is what we
• 9:52
  want. To lead into So how?
• 9:54
  How many years did Scapa 16 disappear for us?
• 9:57
  Honestly, it was before I was 18.
• 9:59
  Oh, really? So.
• 10:00
  It's been away for some time. It's been at least eight years.
• 10:03
  It was still at least eight. It was still available.
• 10:05
  Like I still could get it in a bar before I start working at
• 10:09
  Scotch. So 2014.
• 10:11
  Yeah, and what's so special about Scapa?
• 10:15
  Just a good drama. Scapa 16 was was the DRAM that
• 10:17
  Scappers reputation was based upon.
• 10:20
  Scapa 16 Arcadian they called themselves and and then they
• 10:25
  replaced it with the Skidding and the Glancer, which sorry
• 10:29
  Perry cards were terrible replacements for that.
• 10:32
  They they, they, yeah, they wouldn't.
• 10:34
  I wouldn't even classify them as replacements.
• 10:36
  It was just like you had a really good well. 16 and then
• 10:39
  introduced these two in non age statements.
• 10:41
  Yeah, I had time when non age statements weren't even really
• 10:43
  that well respected anyway. No.
• 10:45
  So it was a real like kicking the teeth to Scapa fans.
• 10:48
  Well, as a very nice drama, I I've had no Scapa up to this
• 10:53
  point. Yeah.
• 10:54
  I don't even know an awful lot about Scapa.
• 10:56
  And even whilst I was being served by one of your
• 10:59
  colleagues, Ross, I didn't. You couldn't tell where Scapa
• 11:02
  actually was. Yeah.
• 11:03
  That's terrible. But I think it's one of these
• 11:05
  things. There's only two.
• 11:06
  That's bad, but you're right, because I think I think the
• 11:08
  reputation of Scapa was really built on this strand because
• 11:11
  I've encountered people with someone in particular I spoke to
• 11:14
  and they said, oh, it may be somebody that doesn't drink a
• 11:18
  lot of whiskey. And they were like, oh, Scapa is
• 11:19
  a really, I really like Scapa. Scapa is a good whiskey and I
• 11:23
  tried a Scapa on the back of that.
• 11:25
  Yeah. And it was one of these non age
• 11:27
  ones and I was thinking. I can guarantee.
• 11:30
  You. That's absolutely nothing for.
• 11:31
  Members of our Facebook page and I don't mean to personally
• 11:34
  attack you, but it'll be a middle-aged man who wouldn't
• 11:37
  have drank Scapa 16 for over 10 years ago into bars and go get
• 11:41
  any Scapa 16 no we don't say that's a good tram that is that
• 11:46
  is I. Know I know though.
• 11:49
  Are people going to? But we really wanted the new
• 11:50
  one. Used to this is excellent but
• 11:53
  but it's just typical whiskey. I'm sure Scapa 16 was very good.
• 11:57
  Chuck. How much was it a bottle?
• 11:58
  The old one. I think it was about £80 back
• 12:01
  then. And it still sells about 200 on
• 12:03
  auction. The old. 1.
• 12:04
  Yeah, but they made loads of it because it's still available on
• 12:07
  auction. Yeah, you.
• 12:08
  Know I was I will be honest and say I wasn't a massive fan of
• 12:11
  scapa 16 because at that time just wasn't a style of whiskey
• 12:14
  it was interesting it was fresh loads of like kind of that
• 12:18
  peanut butter vibe very creamy and I wanted a massive cherry
• 12:21
  bomb that's. All I wanted.
• 12:22
  Yeah. Yeah.
• 12:23
  So I've had this new 16. I think it's all right.
• 12:26
  It's great. I think it's good.
• 12:28
  I mean, this is the problem is what's happening is I'm getting,
• 12:32
  oh, it's a solid drum, but it's nowhere nearly as good as that
• 12:34
  and. That's just because that's
• 12:36
  whiskey. It's also something's.
• 12:37
  Desk. Roasted, roasted into the
• 12:39
  glasses, man, it's like the exact same thing.
• 12:40
  When Glen Glendronic 15 Revival came back, people were just
• 12:44
  like, oh, it's good, but it's not as good as what?
• 12:45
  It was people can't tell a lot of the time, but it's just that
• 12:49
  I had something I know that you can't get or I know something,
• 12:52
  you know, this was popular. So that's that's rest, that's
• 12:54
  your entire opinion. And also how many people have
• 12:58
  actually had them side by side? No problem almost.
• 13:01
  Nobody. Yeah, People's.
• 13:02
  Memories. Is that a challenge that we
• 13:03
  should try and get? Well, that would be good.
• 13:05
  I could you could have somebody in the in in the group that has
• 13:08
  the old Scapa 16 because I think I've only tried it once before.
• 13:12
  Right. I would almost argue as well.
• 13:13
  It's like looking back on a a fond memory, Yeah.
• 13:16
  And then being stuck in the is a cruel reality of the present.
• 13:20
  Is there, is there, is there something that you can do in
• 13:26
  terms of like how many of that, how many times has this happened
• 13:30
  where something's been discontinued and then it's been
• 13:32
  re brought back? And I wonder how many times you
• 13:34
  could actually do it where you could say it, right?
• 13:37
  Let's, let's do it, let's try. Is there a taste thing that you
• 13:39
  can do where you can say right, I'm going to find 3 discontinued
• 13:43
  drums that have been re brought back and we'll have them six
• 13:47
  drums side by side. I mean I.
• 13:49
  Can tell you for the fact the most mentioned discontinued
• 13:51
  drama in the history of this podcast is all Portland. 17,
• 13:54
  Yeah, yeah. I mean it's.
• 13:56
  Not been bought back though, no. So what I'm wanting to know is.
• 13:59
  Could you do? How many other has, I mean has
• 14:02
  there been many other distilleries and brands that
• 14:04
  have done that where they've brought they've?
• 14:06
  Brought it back. I don't.
• 14:07
  Know, I mean, well, I mean you can still do it with like now
• 14:10
  and then. We used to do it a lot with
• 14:12
  tastings. Most most of the time it's
• 14:14
  because you had a gap in stock, right.
• 14:16
  Yeah. So like Glen Glen going 18 is
• 14:19
  worth to come back. It's discontinued for about 18
• 14:22
  months there. Yeah, but like.
• 14:24
  It's not. Scapa disappeared for for 10
• 14:26
  years. I'm trying to think of, I mean,
• 14:30
  you could even do it with something that's like available
• 14:33
  like Glenn Leavitt 12 from today and then get an 80s bottle.
• 14:36
  Yeah, yeah. I mean, you can do that there's.
• 14:38
  Still going to be differences in that I've done it before.
• 14:40
  It's class. It's really cool to do that.
• 14:43
  But I mean, I guess some of the boomer stuff would have been
• 14:47
  discontinued. Certain maturation styles or
• 14:50
  things pivoted from even. I think Johnny Walker did one
• 14:52
  for the bicentenary where they brought like the white label
• 14:54
  back. Yeah.
• 14:57
  Which from my understanding was fine.
• 14:59
  Yeah, I don't know what the original white label.
• 15:01
  Was like no. Supposed to be 200 years old, so
• 15:03
  there you go. Well.
• 15:05
  That's you'd have to find a really old middle-aged man in a
• 15:07
  pub going a white label. Celebration Blend for the
• 15:11
  Highland blend so there was no heat in it.
• 15:13
  It was bought at 51% as well. I actually thought it was
• 15:15
  pretty. Good.
• 15:16
  Was it good? The Johnny Walker, yeah, but
• 15:18
  yeah, interesting. No, I would say I've drank more
• 15:21
  Scapa in the last three months and I've had the rest of my life
• 15:24
  You there's a 19 year old at the moment which is a whiskey
• 15:28
  exchange exclusive, not an ad bloody special, really, really,
• 15:34
  really special. And I just, I think Scapa Spit.
• 15:36
  It was something that I was naive to generally had the skit
• 15:39
  in the Glancer, and I've heard so much about the Old 16 that
• 15:43
  I'd started to dislike the distillery.
• 15:46
  I had a similar vibe to it because Scare and Glancer was so
• 15:49
  underwhelming to me. But there was AGM bottling that
• 15:51
  they did with the Scapa label that they own the right suit.
• 15:54
  Yeah, I think it was a 13 or a 14 year old, and I think that
• 15:57
  was even bought at about 46%. And yeah, Class I.
• 16:00
  Think as well and here we had a few kind of distillery exclusive
• 16:04
  scapas as well. There was a 14 year old or you
• 16:08
  know, a 14 year old. Bird.
• 16:09
  Well, there's a primary card. Cash.
• 16:11
  No, it was. Yeah, it was labeled as.
• 16:15
  It's easy going. It's very, very easy going.
• 16:17
  It's and actually I was sold to it on like a mountain vibes.
• 16:23
  That's optimistic. Like fruity fruity.
• 16:26
  As a man who is very defensive. Out right absolutely but but
• 16:30
  fruity kind of just that kind of that that sweetness that you get
• 16:34
  a bit tropical at times as well I.
• 16:35
  Think it's old Poultney esque and bourbon.
• 16:38
  OK, I think it's got a coastal sweetness.
• 16:41
  Yeah, which is approachable. Well, geographically it's not
• 16:44
  far. Away and of course true and of
• 16:45
  course anyone who who listened to one of the podcast that we
• 16:49
  did like this a few months ago Scapa is probably just we'll
• 16:52
  never get a chance to visit because we can't scuba hey track
• 16:55
  yeah. I mean, I can just you.
• 16:59
  Can Bobby is what are you drinking now?
• 17:01
  Someone that stay on the boat. While we keep an eye on you
• 17:04
  guys. I'll just get my line cut
• 17:09
  equalize on that if you. Enjoy these kind of catch up
• 17:13
  style episodes. Go and watch the last one, we're
• 17:15
  done. A bigger seller.
• 17:16
  That wasn't the last one. It was the one before that was.
• 17:18
  What? And we're asking.
• 17:19
  Basically, do have. Answering questions online about
• 17:21
  your favorite, your dream distillery trip, where, what we
• 17:24
  should do. And Graham rolled out the Orkney
• 17:26
  Islands because you can't scuba. You did mention scuba diving
• 17:28
  before. No, it's a.
• 17:30
  Completely wrong way, right? And I said it.
• 17:31
  I said Orkney. There's really good scuba there.
• 17:33
  Oh yeah, you're like, well, I can't equalize, so we're not.
• 17:35
  Going yes, we're not Go ahead. I honestly quite jokingly
• 17:39
  shouted at you. You're having an awful lot these
• 17:43
  days as our relationship awesome.
• 17:48
  As our relationship blossoms and grows, you just get angrier and
• 17:51
  anger. I think there's a lot of rage in
• 17:53
  me. Yeah, I know.
• 17:54
  I've. Got quite a soft voice, but
• 17:56
  yeah, it's dripping with anger. Going on, I mean when I'm trying
• 18:00
  to, we were arguing over, I mean I cut it down quite a bit, but
• 18:04
  when we were at your place of work and we were arguing over
• 18:07
  whether it was 5 to the hour or back on the hour for the casks.
• 18:11
  It's about 10 past. It was cool.
• 18:13
  By the way, Angus, what are you drumming?
• 18:15
  So I'm I've done an Angus classic here.
• 18:18
  I've got I'm trying a drama. I've got a bottle of unopened at
• 18:21
  home. So it's so.
• 18:24
  Typical. So it's it's Sedona Castle
• 18:27
  release the four year old Dorner.
• 18:30
  Oh yeah, yeah. Great drop, they have that
• 18:32
  behind the bar here. Nearly.
• 18:33
  Killed me. Yeah, nearly killed drops.
• 18:36
  So I'm I'm enjoying that. It's it's delightful.
• 18:41
  It's it's really, really nice. I standard dornik, I would say
• 18:46
  don't. Make me shout you.
• 18:50
  And then and then I've got the my next strand, which I'm going
• 18:53
  to try is an Edward hour, 13 year old finished in Sauterne's
• 18:57
  cast. So hopefully I like Edward Hour,
• 18:59
  I like Sauterne's cast, I like 13 year old worst.
• 19:02
  Case I always don't do finishes all that often until recently
• 19:06
  we're. Seeing all these.
• 19:07
  Cast finishes because they used to be really bold in their
• 19:10
  maturation. They would do like a Sauterne
• 19:12
  maturation. Oh well, it might be a Sauterne
• 19:14
  maturation and actually. I might have to go.
• 19:16
  Well, it's very dark. Clarify this.
• 19:17
  It's very dark, but I like the I like the spirit.
• 19:21
  Edward Hour. Oh no, this is this is fully
• 19:24
  matured sort terms. 13 years had a research had a.
• 19:27
  Research. Well, I correct.
• 19:29
  So I mean, you're going to expect this to be really
• 19:32
  impactful with the sweet wine. Yeah.
• 19:34
  And it's actually something I had a really interesting
• 19:36
  conversation about recently. I like your opinion, Charles,
• 19:39
  because we talked about wine finishes and how much whiskey
• 19:43
  we're seeing wine finished right now.
• 19:45
  Everything is bloody wine finished.
• 19:47
  Whereas I remember when I was getting an education from Chuck
• 19:51
  many, many moons ago, it kind of been explained to me that wine
• 19:55
  finishing were really inconsistent.
• 19:57
  And especially when it came to Co releases other than
• 19:59
  Glenmondry doing the salt air nectar door and the Quinta
• 20:03
  ribbon etcetera and Balveni doing some stuff with higher age
• 20:06
  statements, it was like. Nobody's doing this on a
• 20:10
  consistent basis because it's not consistent, whereas now
• 20:13
  everybody's checking. Who did we speak?
• 20:14
  New Wanker? Who did we speak to recently?
• 20:17
  I don't know whether it was on the pod or whether it was off
• 20:19
  the pod, but there's an economic answer to that question, I'm
• 20:22
  pretty sure. And I think it was probably as
• 20:25
  it. No, but that's not relevant to
• 20:27
  what stuff that's getting bottled now.
• 20:29
  Yes it could. Be because what when when the
• 20:31
  price of casks. No, no, it's not, because the
• 20:34
  conversation we had was with Jake and it was talking about
• 20:37
  the procurement of casks. Right.
• 20:38
  Was it JK? And so the.
• 20:40
  That for a future. Episode so the IT will be for a
• 20:42
  future episode, but also references I'd done to tasting
• 20:45
  with Dougal, the Glenfinic brand ambassador for Scotland, who
• 20:49
  mentioned that you know Glenfinic had bought 40,000
• 20:52
  refill wine casks this year instead of buying bourbon casks
• 20:56
  for the new make. But that doesn't explain all the
• 21:00
  finishing that we're seeing now. OK, maybe the price of wine
• 21:03
  casks is so appealing to independent bottles, etcetera,
• 21:07
  but they're going yeah, let's finish that.
• 21:08
  But we're seeing a lot of historic brands probably
• 21:13
  Glencaddon were the first to do it to do here's our red wine
• 21:18
  finish by the way. It spent three years in red
• 21:20
  wine. I do think Deanston was probably
• 21:22
  one of the first ones I really the.
• 21:23
  Mother as well would have been go home.
• 21:25
  The Chardonnay was probably one of the first ones I think was a
• 21:28
  big release. Yeah, I remember that's.
• 21:30
  The Vine 1, Is that the anime? No, it was like years ago, it
• 21:32
  was like a core range it. Didn't go down well.
• 21:34
  No, it didn't. I think that probably LED us
• 21:37
  into always talking about how it seems consistent.
• 21:40
  Deanston did Burgundy which I loved and I got a handful at the
• 21:44
  distillery way back in the day. I was actually weird enough I
• 21:48
  was talking to George Cable about it this like 2 days ago
• 21:51
  and he's he was talking about treatment of casks.
• 21:55
  There's apparently two ways that one casks got treated or sent
• 21:58
  over, you'll get. Like a good cask.
• 22:02
  Some rage is going to follow. Some of them are like the first
• 22:06
  born and some of them are like the middle.
• 22:08
  Child, now you push them around. Chuck.
• 22:10
  Yeah. My steel toe cats are dented.
• 22:14
  No, but you get fresh wine cask, so you'll get some residual
• 22:18
  liquid shipped over with that that will be discouraged and
• 22:20
  then you'll fill or you can get they'll be treated with a
• 22:23
  sulphur candle. So that and that ultimately
• 22:27
  will. A sulfur candle that's never
• 22:29
  going to be a hit at the Yankee Candle.
• 22:31
  Store, is it? That's what George was talking
• 22:33
  about. I mean, I don't know how common
• 22:35
  that is. I've never heard of that and so
• 22:36
  that's to basically dry the remaining liquid.
• 22:39
  And to like but also then when you put whiskey and you get a
• 22:42
  ton of sulfur characteristic. You can also notoriously.
• 22:44
  We want wet cats, yes. So I think you are seeing it
• 22:48
  more common for as long as the shipment's good, it comes over
• 22:52
  quick enough. And you're not, you know, you
• 22:54
  don't have 40 cast sitting in a container just, you know, drying
• 22:58
  the wood, drying in the wine, turning to vinegar.
• 23:01
  You can get that, put that into, put whiskey into that you're.
• 23:04
  Going to get so I didn't say so basically Ross, you mentioned
• 23:06
  use the phrase wet cast there for people who are listening
• 23:09
  wondering what that is a wet cask.
• 23:11
  I'm right and saying is they'll leave residue.
• 23:14
  Transit Liquid. Transit liquid so they'll leave
• 23:16
  like wine in the cask. Yeah, I mean just a couple of
• 23:19
  liters just so the wood itself doesn't dry out.
• 23:22
  Yeah, that would that'd. Be ideal, that's what you'd want
• 23:26
  to do. By yeah, and I mean that might
• 23:28
  even happen naturally, like the cache might be emptied out and
• 23:32
  then as it dries it will maybe release some of that or the wood
• 23:36
  itself will release liquid. You you typically then
• 23:40
  discourage that you don't really want.
• 23:42
  That no. Maybe some people would leave
• 23:45
  residual, but you're immediately tainting, yeah.
• 23:48
  It's better that. You're putting in, Yeah.
• 23:49
  It's the idea that you're getting a really fresh cask.
• 23:52
  Yeah. And we also had a discussion
• 23:53
  recently, I think I had it a few, but I've been we're talking
• 23:56
  about STR's. Shave.
• 23:58
  We talked about that on shame. Toasted recharge.
• 24:01
  Kind of the idea that people are still passing that off as STR
• 24:04
  red wine. Yeah.
• 24:08
  When the whole process of it basically removes the new red
• 24:11
  line character. That can because it's, yeah,
• 24:13
  because it's a really interesting thing with maturing
• 24:16
  wine, because I believe wine only permit enters like like
• 24:21
  like 14 millilitre millimetres into the wood and then alcohol
• 24:26
  goes far deeper. So even when you are using a
• 24:29
  wine cask, you'll get the initial wood influence and the
• 24:33
  wine influence, but then you will.
• 24:34
  Get that is less there to draw out there is.
• 24:37
  Less there, but then you're also then getting the flavour from
• 24:40
  the wood anyway. Yeah, that.
• 24:41
  Fact is totally char removes more of that.
• 24:45
  Light, yeah, predominantly that and it's not as it's not a, it's
• 24:48
  not strong enough ABV wise to hold up to 63% I think.
• 24:52
  I'd probably quite like to see it.
• 24:53
  How much are they shaving, toasting and.
• 24:56
  I'm sure it's just millimeters, but it depends on how heavy the
• 24:59
  char is. Yeah, because if you do, if you
• 25:01
  shave and. Toast, and then you could skip
• 25:03
  the the shaved toast if you're recharging enough.
• 25:06
  But then if you do like a mild char, that's going to be one
• 25:10
  thing. If you do like an alligator char
• 25:11
  or something like that, that will go far deeper into the wood
• 25:14
  and change it far more dramatically.
• 25:15
  And I mean it would see see going back on an economic point
• 25:18
  of view. Do you I mean, I always like we
• 25:22
  should probably plan a trip at some point to her Earth.
• 25:26
  Absolutely. And I would check it out because
• 25:29
  I. I've been actually.
• 25:30
  Well, I don't have AI, don't have a concept of how big we.
• 25:34
  Should go, not in the summer months.
• 25:36
  Because it's absolutely boiling right now.
• 25:38
  I, I just have no concept over what these bodegas you'd love it
• 25:43
  and, and things I like because I, I could only picture like in
• 25:47
  that small area, that little triangle that we always see on
• 25:50
  presentations and stuff like that, that there's only so many
• 25:54
  bodegas in there and there's so many, only so many cooperages
• 25:57
  and all we keep hearing you. Ever beat the space either?
• 26:00
  Well, this is it. But then what we hear is what we
• 26:02
  hear is we hear people saying we hear distiller, they're saying,
• 26:05
  we hear independent bottler saying we have a very good
• 26:08
  relationship with this bodega, which is where we source our
• 26:11
  wood from. And you're going, well, everyone
• 26:14
  seems to be saying this, right? So are the bodegas splitting
• 26:17
  themselves up and saying you can get some of that and you can get
• 26:20
  some of that? Or is it like some distilleries?
• 26:22
  I understand basically. Cherry Triangle's pretty big.
• 26:25
  Yeah. So I mean, I just don't have a
• 26:27
  concept because Spain's A. Bigger country than?
• 26:29
  Scotland but then, but thank you for that Careful, you might be
• 26:33
  taking a job of Angus and but that's why you're the rising
• 26:37
  star whiskey guru, but. Or not.
• 26:41
  But I was I but is it a case that maybe you know, there's
• 26:46
  just the the economy of buying lots and lots and lots of
• 26:50
  because this is the other thing. How much?
• 26:53
  How many casks are being bought from?
• 26:57
  I think they're making more than they're buying.
• 26:59
  I think we're buying them from them.
• 27:00
  They're making them there. No, but how many like the scale
• 27:03
  of it you've just said? How many did Dougal Gordon say
• 27:06
  that 40,000? Yeah, that's the Glen finish.
• 27:09
  Production no, but I but then think about it go with McAllen
• 27:11
  go you look at Edrington we had Craig Johnson on last week.
• 27:14
  You listen to like the scale and volume of that and these are all
• 27:18
  relationships. So is it just a case of at some
• 27:20
  point or other, you know, Glenn Turner own vineyards and own
• 27:25
  wine, wine companies. So do they say like we've
• 27:28
  already all it takes is. The first big customer for
• 27:32
  Gonzalez Bias and that's what they use for the distilleries
• 27:36
  and now people want Gonzalez Bias.
• 27:38
  Gonzalez Bias are going to give it to the edgy some distilleries
• 27:41
  because that's the previous customer.
• 27:42
  I think it's just. But no.
• 27:43
  But is it a case of that somebody, somewhere has decided?
• 27:47
  Look, everyone's we've got a source of Sherry casks coming,
• 27:52
  and it's harder and harder to find.
• 27:54
  Some of these relationships. Or do they just go, let's let's
• 27:56
  go to Vineyard? Some of these some of these
• 27:58
  relationships were made decades ago.
• 27:59
  Yeah, hundreds like. Yeah.
• 28:01
  Exactly. But his family and but but I'm
• 28:03
  not finishing cast. Well, I'm not actually I'm not
• 28:05
  talking like yeah. So like there there.
• 28:07
  What was the one that he did in the Torres red wine?
• 28:09
  Torres red wine. But is it a case of like maybe
• 28:13
  as I have people looked at and gone that that that that Sherry
• 28:18
  task market is just so busy? Is there another economically
• 28:23
  viable I'll? Be choosing wine because they
• 28:25
  can't get into the sharing. Well, no, not because they can't
• 28:27
  get into it, just because it's such a busy market.
• 28:29
  It's I mean. It has changed because of that.
• 28:32
  So you have a seasoning programs where cast will be seasoned for
• 28:35
  18 months, 30-4 months. I mean I'd say one of the
• 28:39
  probably more inventive ways I've seen it done in recent
• 28:41
  years would be the Port of Leaf Distillery where they bought in
• 28:45
  shit cast of Sherry to sell and all the Rosso sell a Manthania
• 28:49
  sell white port and red port and then utilise those casts for
• 28:52
  maturation down the line. Of course, they had to get that
• 28:54
  bottle over in Spain. Yeah.
• 28:56
  But I mean that they made that they like made it so they could
• 29:00
  sell those products to then acquire that word as.
• 29:02
  Well, I don't know that Sherry needed to be bought to spend.
• 29:04
  Sherry by law, but. Is it the same as Scott?
• 29:07
  Yeah. Late 80s.
• 29:09
  Which is why the big argument came about Sherry cast versus
• 29:13
  Sherry season cast, right? Yeah, because you can't anyway.
• 29:16
  Well, look, we've got some listener questions that what was
• 29:20
  there. Oh, sorry Chuck.
• 29:21
  Sorry, Charles. I've got a very, I've got
• 29:23
  Glenfedict 12 standards. Nice.
• 29:26
  It's hot, it's warm, and I figured I'd have something fresh
• 29:29
  and they rinsed me at the bar for it so.
• 29:31
  I know and. I I.
• 29:32
  Think I think cruelly rinsed your chart because.
• 29:34
  That's a great drum. Yeah, I I should have got Glenn
• 29:37
  live at 12, I feel. I want to go back to Glenn Live
• 29:39
  it. I had a Glenn live it.
• 29:40
  When did I have it? Well, I had one on.
• 29:43
  Friday. So yeah, I've had a, I've got,
• 29:46
  I'm working through it, a 13 year old distillery exclusive
• 29:51
  bottle, which is virgin oak and American oak here.
• 29:55
  So it's lovely. First full American oak, first
• 29:57
  of all, sorry combination, first full American oak and first full
• 30:01
  European. There you go, the truck has just
• 30:03
  produced. Trucker just produced a mystery
• 30:06
  malt. Sorry just I was just going to
• 30:08
  say Glenfiddich. I recently revisit a lot of
• 30:10
  Glenfiddich because I went to the tattoo.
• 30:13
  Oh wait, is this Ross Barr getting to say a big thank you
• 30:16
  to our friends at Glenfiddichy? My friend Tim Walker.
• 30:20
  I'm going to cut this out, Tim, because I never got asked.
• 30:25
  I recently so I had the 21 which I know I like.
• 30:29
  I had the 23, 23 kicks the arse out of the 21. 23 is the Grand
• 30:35
  Crew. Oh yeah, the Grand Crew's back.
• 30:37
  And it's so bloody good. Yeah, it's great.
• 30:40
  And so that is something that I I'll have to have at the
• 30:43
  podcast. When else we want to get sent to
• 30:44
  Ross, we can have a chat. Well, listen, grand crew, that's
• 30:49
  we're a wine. Region Chuck's just produced a
• 30:53
  Now Chuck, tell us about these mystery mall, this mystery mall.
• 30:58
  Should I try it first? Yeah, but don't tell us what it
• 31:00
  is. Yeah, don't take the tribe line.
• 31:03
  So I was, I was walking around town.
• 31:07
  I was in Stockbridge. There's a shop called Communique
• 31:13
  Wine. Just amazing you've managed to
• 31:15
  find a shop in Stockbridge that wasn't selling croissants.
• 31:18
  I know. Old clothes.
• 31:20
  Yeah. For people not from Edinburgh,
• 31:22
  Stockbridge is very well to do area of the town lots of.
• 31:25
  I used to, I used to work a bar in there.
• 31:27
  So it's, it's nice to be placed, but I was in down there and I
• 31:30
  popped in to Communique Wines and he had, he still has, I
• 31:36
  think two or three. So if you're, if you're looking
• 31:39
  for batch 2 mystery malt, the lovely guy that runs that place
• 31:42
  still got them. He's selling them for £65 a
• 31:45
  bottle. Amazing the normal retail price
• 31:47
  as well. So so he had them I and he also
• 31:51
  has a couple of Arden Merkins and I was going to a taste him
• 31:54
  with some mates in East Lothian. So I picked up a bottle of Arden
• 31:57
  Merkin to take that and picked up two of these while I.
• 32:00
  Was there so these are batch 2 so.
• 32:01
  These are batch 2. Which I've never had anything
• 32:03
  from before, so I. Don't even know the percentage.
• 32:06
  It kind of just missed me as well.
• 32:08
  And I, I'll be honest with you, I've opened this one.
• 32:12
  The other one I have with me is unopened, so we can open that if
• 32:14
  you want. To a live reveal.
• 32:16
  I, I think if you've not, if you don't know the Mystery Mall and
• 32:20
  go and watch the Thompson Brothers episode 2 and just
• 32:24
  before it was all released. It's an amazing concept from
• 32:27
  fantastic bottlers and you don't know what you're getting now.
• 32:30
  What do you think of this lads? Yeah, stuck your nose in the
• 32:32
  glass. I suck my nose, I'm not tasting.
• 32:33
  Yeah, I. Will say I think it needs a bit
• 32:35
  of time to open this one as well so.
• 32:36
  I quite like the nose. Right, we'll tell you what
• 32:38
  whilst we let it open and we're having a drink of this.
• 32:40
  Young and sprightly. Yeah, it actually leads on quite
• 32:42
  nicely. Bob Cutting has asked.
• 32:44
  Because we're going into some listener questions.
• 32:47
  Bob Cutting has asked what is the coolest whiskey so.
• 32:53
  Anybody got an answer for this preloaded?
• 32:56
  Well. Good.
• 32:58
  Angus thank God, I I think the Thompson brothers are bloody
• 33:01
  cool. Which is, which is a different.
• 33:02
  It's not a better. Ball.
• 33:04
  OK. Fair enough.
• 33:05
  Which which which sounds like a cop out because they're right
• 33:08
  here right in front of us. That was my first point.
• 33:10
  My second point was because I did try and have a wee think
• 33:14
  about what distilleries cool in terms of what they're producing,
• 33:18
  I. Mean Spring Bank.
• 33:22
  Spring Bank. Cool because they're not cool.
• 33:25
  Yeah. I mean, I love long row, I
• 33:27
  really do. And it's not and I'm not a
• 33:29
  massive peak guy generally, but I love long row.
• 33:32
  I think it's really well put together spirit and the fact
• 33:34
  that they are so anti cool. It's really cool A. 100% the
• 33:39
  authenticity of Spring Bank not wanting to be what everybody
• 33:42
  else is makes them cool, yeah. Good answer.
• 33:45
  OK, why? Long, specifically I.
• 33:48
  Just think it's weird man. They do like 100 casts a year.
• 33:51
  It's funky. The red wine maturations.
• 33:53
  Long road Reds are class. Massive fan of that series and
• 33:59
  it's just damn good man. It's really, really.
• 34:01
  Good. So what are we constituting cool
• 34:04
  then? You probably think you're quite
• 34:06
  a cool. Person, I'm a cool dude, I.
• 34:08
  So I would just. I'm a cool dad, so.
• 34:11
  The way you judge yourself to be cool, judge your distillery is
• 34:14
  what well. It's just, it's not distillery,
• 34:16
  it's. Because you would have bullied
• 34:17
  Spring back. It's coolest.
• 34:19
  Yeah. Cool to you.
• 34:23
  Yeah, you. Do it by hand.
• 34:27
  Try too hard not to be. Cool, there is an element of
• 34:30
  fuck off. Stop complaining about your sore
• 34:33
  back you. Can even come here and try and
• 34:37
  be cool with us and we'll charge you for it.
• 34:40
  But there is an element the fact that so many people do like
• 34:44
  Spring, Yeah, and it's so popular, all right, kind of
• 34:48
  makes it a wee bit uncool. Yeah, it makes it annoying.
• 34:50
  I mean, there's an uncool one. I mean, you could say really,
• 34:53
  could you get cooler than Bond, James Bond, yes, and go for the
• 34:59
  Macallan. That's, I mean, James Bond's a
• 35:01
  cool guy. Well, this is it on a global on
• 35:04
  a global set. As cool as if you're not into
• 35:05
  whiskey. Well, this is it.
• 35:06
  If you're not, if you're not, if you're not into, if you know, if
• 35:09
  you're not in the kind of whiskey fan sphere, Mccallum's
• 35:12
  pretty cool. As a cool it surely.
• 35:14
  Has to be. Cool.
• 35:14
  It's iconic. It's got, I mean, James Bond,
• 35:16
  it's. Iconic.
• 35:17
  Is it cool? It's certainly iconic.
• 35:19
  I would, yeah. I argue iconic more than cool.
• 35:22
  Yes, I'll tell you what the. Coolest distillery?
• 35:25
  I think I've not had a rule too much thought to this.
• 35:28
  I'm going to go for Gervin. Garvin.
• 35:30
  Garvin's cool. Garvin's cool, Yeah, And the
• 35:33
  site itself. It's kind of big in industrial
• 35:36
  and factory. Life.
• 35:38
  Well, it's bigger than Garvin. Garvin Distillery is bigger than
• 35:43
  Garvin. And the biggest thing to come
• 35:44
  out of Garvin is Garvin. They're going to be producing
• 35:46
  180 or 185,000,000 litres to make biggest distillery in.
• 35:50
  Scotland, have you been together?
• 35:51
  Never. No.
• 35:52
  I. Really, I'd love to get as you
• 35:53
  drive past, but I mean, it's huge.
• 35:56
  I want it bigger than Garvin. I want to go on high vis and be
• 35:58
  up in that man I want to see. You I think that I've had
• 36:01
  brilliant single grain Gervin. I've definitely drank so many
• 36:06
  products with Gervin in it. And I'm also fascinated by Elsa
• 36:09
  B and the historic Ladyburn. So to have that all involved in
• 36:13
  what was a very modern site, young and cool.
• 36:17
  And for the. And obviously for me, ever going
• 36:19
  cool and young goes. Hand in hand, ever going young
• 36:21
  and cool, then ever going young and cool.
• 36:25
  Could you say Inch Derny is like the cool young guy in the block
• 36:29
  now? Because I thought it was cool.
• 36:30
  I would say there's three reasons that you can say Inch
• 36:33
  Derny is really cool. Number one, what they're doing
• 36:35
  there. The distillery is a cool
• 36:37
  distillery. It's a nice, cool modern
• 36:39
  distillery. Yeah #2 I would say it's cool
• 36:44
  that they've decided it's like, again, maybe a Spring Bank esque
• 36:47
  of being like, we're not going to be like every other lowland.
• 36:50
  We're not going to be like, we're not going to be like every
• 36:52
  Lowland whiskey. And we're bringing out Pita
• 36:55
  Twiskey. And #3 in fact, there's four
• 36:57
  things here #3 the bottles just look really, really cool.
• 37:02
  Like when you look at their bottles and you look at like the
• 37:04
  how cool is it that they've got that thing on the top of the
• 37:06
  bottle that it makes? Them quite hard to keep in your
• 37:09
  pocket, yeah. The top it does.
• 37:10
  We'll talk about that later. But also and the other thing
• 37:12
  that makes them cool is the fact that we're going to bring out
• 37:16
  two single malt releases as our first single malt instead of
• 37:19
  instead of just saying, oh, we've got an 8 year old here.
• 37:21
  It's like, Nah, bang, we've got 2.
• 37:23
  MASH shelter and Loehmann stills are cool equipment, yeah.
• 37:26
  Yeah. I mean, no, it's, it is a
• 37:28
  really, really cool site. It's a very, it's an engineer
• 37:31
  forward site, which is also, I don't know if it's cool to say
• 37:35
  I'm very impressed by it. Yeah, yeah.
• 37:38
  But it's it's a very well put together business.
• 37:40
  Model, are they slick? Are they are they are they
• 37:42
  trying to be? Are they trying to be cool?
• 37:45
  Whereas Spring Bank are trying not to be cool.
• 37:47
  I mean like you look at you look baby.
• 37:49
  Hipster Spring Bank is hipster as buck.
• 37:52
  Yeah, yeah. And and it's Darnie is like.
• 37:55
  Spice Boy. I would I would argue it's a
• 37:58
  Julie man, like, oh, you know what I mean?
• 38:00
  It's a body warmer. For me, the fact that the fact
• 38:03
  that they say they're close to the public.
• 38:06
  Oh yeah. That's a we're we're cool.
• 38:08
  And it's actually distillery that.
• 38:09
  You're not allowed to play some me.
• 38:11
  Private golf course, kind of. Now finally again on the
• 38:15
  Macallan front, yeah, I would say it's a good.
• 38:17
  Answer, Angus that you're going for.
• 38:19
  What? Macallan.
• 38:19
  No, no. Well, I said well, I didn't.
• 38:22
  I didn't say I didn't. I didn't come up.
• 38:24
  I didn't say distillery. I mean, I would say Thompson.
• 38:26
  Brothers. I'd say pretty.
• 38:27
  Cool. Well yeah, I'd say Dorn is cool.
• 38:30
  Yeah, but that's like. It's cool because it's like,
• 38:33
  it's just. Cool.
• 38:34
  It is cool if you know it. It's.
• 38:36
  Cool, and I'd also say that's 10 times more hipster than Spring
• 38:39
  Bank IT. Is.
• 38:40
  It's the ultimate hips. But on the coolness though, how
• 38:44
  cool is that though? Like, yeah, that's pretty cool.
• 38:47
  But that is not their singer mom.
• 38:50
  That's their independence. Yeah, but we're not distiller.
• 38:52
  It's coolest whiskey. OK, All right.
• 38:54
  OK. Well, then I've got can heads
• 38:56
  too. Let's spring back.
• 38:56
  Yeah. True can heads is not.
• 38:59
  Cool. They're not cool.
• 39:00
  They're too old. Sure can.
• 39:01
  Heads, they're too old to be cool.
• 39:02
  No, they're too old to be cool. They're like the original old
• 39:05
  guy. It was like I was cool once, but
• 39:07
  they were never cool. They were the Tony Hawk of in
• 39:10
  the Venable. Tony Hawk is cool.
• 39:13
  Hi. What was more cool like there's
• 39:15
  older people that will go. I remember when they were cool.
• 39:18
  Right. OK, maybe.
• 39:19
  Fair. Don't get me wrong, I really
• 39:23
  dislike the current, I like the Cam heads liquid, I really don't
• 39:27
  like the bottles they've gone for now and the labels.
• 39:30
  I would say that independent bottling generally is cool and
• 39:33
  like cabin heads and. They're independent.
• 39:36
  Malt wishy society used to be cool.
• 39:39
  Not so cool anymore. Not.
• 39:40
  So cool. I think their blends are cool.
• 39:41
  One last thing as well, I'd say probably, well, I'd say one of
• 39:43
  the first time it really flagged up for me is it was a cool
• 39:46
  moment in a movie. And again, you go to like movies
• 39:49
  and that's cool if you're a whiskey.
• 39:51
  If you're a whiskey and you're in a movie, does that make you
• 39:53
  cool? Well.
• 39:56
  That's a good point because I mean, if you watch, if you watch
• 39:59
  the original Highlander film and he walks in the bar and he goes,
• 40:03
  I'll have a Glenn Mortinger and the rocks, yeah.
• 40:05
  That's cool. Harrison Ford.
• 40:06
  Yeah, or Blade Runner. Yeah.
• 40:09
  Johnny Walker, 12, Blade Runner. No, I've not.
• 40:12
  Seen Blade Runner? OH.
• 40:14
  My God, it's. Like what's on your way to the
• 40:16
  scuba dive? And of course you went.
• 40:18
  Genuinely like Blade Runner in the original film.
• 40:21
  Super super cool. They did a bottle specific for
• 40:23
  it. Blade Runner 24 Nine I did a
• 40:25
  specific bottle for. It I can't remember the line,
• 40:27
  but in the movie, in the movie, The gentleman by what's his name
• 40:32
  used to be married to Madonna, Guy Ritchie, Guy Ritchie.
• 40:35
  And it was it's a cool movie and at the time and it's a Glenn
• 40:38
  Farkless bottle he pulls out and he's like, this bottle cost me
• 40:41
  like X amount of money. And the Glenn Farkless logo is
• 40:47
  pretty cool. I love the fact that Glenn
• 40:49
  Farkless, as we we we found out Angus when we did our tour up
• 40:53
  here, is that it doesn't matter how old or how expensive the
• 40:56
  whiskey is, they don't change the bottle.
• 40:57
  Not kill. Yeah, you're saying not cool for
• 40:59
  going far less, No, why not? Because old man doesn't change
• 41:02
  his trousers, doesn't make him cool, just means he's stuck in
• 41:05
  the pair of trousers. Can I?
• 41:07
  Put the most. By the way, I love the liquid at
• 41:09
  Glenn. Farkle but.
• 41:10
  How do you release a 70 year old?
• 41:12
  The Japanese Japanese Glenn Farkle looks super cool but
• 41:15
  that's all like. And I've had like really
• 41:17
  interesting Glenn Farkle. Can I pull a really random
• 41:21
  movie? But yeah, I very genuinely
• 41:24
  watched it. Like a week ago.
• 41:26
  Whiskey. I was hungover after Whiskey
• 41:28
  Fringe. I wanted to watch something to
• 41:30
  not think. So I watched the original Iron
• 41:32
  Man film and there's a scene in that where he opens a case and
• 41:36
  it's like blows, sends us some massive missiles of a case.
• 41:41
  Johnny Walker blew in there, right?
• 41:42
  And then I paused it because it was like 4 or five other
• 41:45
  bottles. They had a cappardonic bottle by
• 41:47
  Douglas Douglas Lang Independent.
• 41:49
  It was like a 19 year old. It was the I.
• 41:52
  Makes it cool though. It did make.
• 41:54
  I was like, that's. Adds legitimacy to Iron Man,
• 41:56
  yeah. I was like, I was like, Manny
• 41:59
  actually knows. Yeah, I think.
• 42:01
  The worst close to salary, by the way.
• 42:03
  I think this is something we could probably do on the
• 42:05
  Facebook. Greatest thing.
• 42:07
  No, no, he's just saying what And do pause your screenshots.
• 42:12
  Whiskey and films. Whiskey.
• 42:13
  And yeah, I love it. I want to see.
• 42:16
  I want to. See, we've got we've got big
• 42:18
  one, right? Pick a cool distillery and
• 42:20
  you've got you've got to set pick a cool whiskey.
• 42:23
  Once it's said, it's done, actually locked in.
• 42:25
  Distillery. Or whatever you could pick
• 42:27
  whatever the question was. Coolest it goes to the Thompson
• 42:30
  brothers. Thompson Brothers.
• 42:32
  All right, stole what I was going to say.
• 42:35
  Right. I'm not going to have Thompson
• 42:36
  brothers, ALDI and Thompson. Well done, Thompson brothers.
• 42:39
  Chuck you in agreement on that? No, Yeah, I.
• 42:41
  Think Thompson brothers are really cool but another
• 42:44
  independent? All other individuals, you
• 42:46
  wanted a collective answer. Angus Cool.
• 42:49
  I will go with Thompson. Brothers then, and what we're
• 42:51
  drinking here, then let's let's. And mine's gone.
• 42:53
  That's true. Lovely.
• 42:54
  Hi. What have we?
• 42:55
  Got. I'm going to say it's young.
• 42:57
  Yes, it's under 10 years. Old.
• 42:58
  It's definitely. So it's not, it's not, it's not
• 43:00
  a ton of egg because we've had that and it was smoky.
• 43:02
  It's not, it could. I think it might be the Glen
• 43:04
  with us. OK.
• 43:06
  Anybody got another guess all? Right, that's quite a good
• 43:08
  guess. Are you?
• 43:11
  Are you a Highland whiskey? I am.
• 43:14
  Yeah, good, I think. That is a good guess.
• 43:17
  Are you a West Coast Highland whiskey?
• 43:22
  No. To me, although it's young, it's
• 43:27
  very fetter care in Glencadam esque in terms of the spirit.
• 43:32
  All right, So it's probably a new distillery, but I think it
• 43:36
  was delicious. OK, Chad, put you out your
• 43:38
  misery. Yeah, yeah, it's a nine year old
• 43:40
  Clingleash. Oh.
• 43:43
  So I was incredibly happy to open that, yeah.
• 43:45
  So it tastes that much like Clingleash.
• 43:48
  That's why I think it needs more time in the glass.
• 43:50
  I think you get way more. I don't get that's why you
• 43:52
  didn't win whiskey. You do, right?
• 43:53
  Exactly. Do you?
• 43:54
  Smell that. If you smell that now, I think
• 43:57
  you can kind of pick up on that cling leash.
• 43:58
  You can. Advise, but I was missing the
• 44:00
  texture. Yeah, I mean, it's been reduced
• 44:02
  quite a bit and it's nine years old, right?
• 44:04
  It's not the most black, it's not the most waxy cling leash,
• 44:06
  but I think it's got that tropicalness, so.
• 44:09
  I do love cling leash. Thanks for sharing, Chuck.
• 44:12
  Right, Ross, what did your dad ask us on the Facebook?
• 44:13
  Now, what I will say is we've had some really, really good
• 44:16
  questions coming in. Not all questions we'll be able
• 44:18
  to answer, but if you do want to see some of the other questions
• 44:21
  and some of the other answers, jump over to the Facebook group
• 44:25
  and and check that out because the Facebook group is growing.
• 44:28
  So your dad asked a question. Bobby Barr.
• 44:30
  Yes, he did. I'll get up right now.
• 44:33
  Robert Barr if you're starting off as an independent bottler.
• 44:37
  His voice. This is his voice.
• 44:41
  If you were sassy. I was an independent bottler.
• 44:43
  What distillery would you want to approach first for casks and
• 44:47
  how would you want to choose to finish it to make an impression
• 44:50
  on the distillery itself that they don't already offer?
• 44:53
  That's a nice question. Is it OK?
• 44:56
  What's so? And let's do let's not do
• 44:58
  sentimental reasons. Let's.
• 44:59
  Do no, no. Because easy for you to.
• 45:01
  Say that I wasn't going to. Say that I could pick up one
• 45:04
  really easily because I know it's what's.
• 45:05
  Your independent bowling name, by the way, Angus.
• 45:09
  She's shepherd and sons, I don't know.
• 45:12
  Nice. Well, I don't.
• 45:14
  Really. Well, so.
• 45:15
  That's kind of the problem. An export brand is.
• 45:17
  I have to get in bed with my dad.
• 45:20
  Shepherd and sons I like. Shepherd and sons and I don't
• 45:23
  know, don't follow the flock or something.
• 45:24
  There you go. Well.
• 45:27
  It's not still an ego for I guess.
• 45:29
  You'd have to name it after yourself.
• 45:30
  I like Shepherd and. Sons, I think, because I mean,
• 45:32
  you know, Thompson Brothers and you know Gordon Macphail, you
• 45:35
  know, named after people named. 100% Shepherd and sons is great.
• 45:38
  What your name on what the seller do you think?
• 45:40
  I'm going to go just because I know, because again, purely
• 45:43
  because we know for a fact that these things don't, it doesn't
• 45:46
  exist. Let's just get let's just get
• 45:48
  lots of Glenn Farkles and bourbon and let's just let's
• 45:51
  just see what happens because finishing, you know, I mean,
• 45:54
  it's a good I doubt I get it, but you know.
• 45:57
  Not that doesn't matter, but. Well, they were the first ones
• 45:59
  to give casks to the Malt whiskey society.
• 46:01
  Well, there you go. But everything we know,
• 46:03
  everything's finished in. Well, yeah, all the official
• 46:06
  bottlings. Are finished in all Ross.
• 46:08
  But they've been bustled independently.
• 46:10
  And to be honest, you could you, I could say bourbon, but
• 46:12
  actually I could say things like red wine.
• 46:14
  Yeah, you could finish it. Just something different,
• 46:17
  something. Yeah, I think Glenn Parklist.
• 46:19
  Is, you know, fantastic spirit. So yeah.
• 46:23
  I think also weighty enough that could hold up to like some
• 46:25
  really cool red wines. Yeah, I think you could.
• 46:28
  I think absolutely. Yeah, yeah, yeah.
• 46:30
  Chuck. I'll do a fully matured Sortens.
• 46:33
  There you are, Fully matured Sortens, Glenn Farklas Bosch.
• 46:38
  I mean bottling name, if I'd probably use the farm business
• 46:42
  name, which was RB Care and Sons and then I could put established
• 46:45
  in 1896 on the labels that's. Good, that's good.
• 46:50
  He is. And then if we're going purely
• 46:53
  business, I want Bulmore to bug and sell me Gasks.
• 46:56
  Yeah, I'd probably do I'd. Has to be something differently.
• 47:00
  You can't just do all Bulmore's or bourbon.
• 47:02
  No, I mean, well, they did do that trilogy Manthenia Bulmore,
• 47:06
  which I still think about a lot, which is really, really cool.
• 47:09
  I think you could do some really cool stuff with Bulmores.
• 47:14
  They are, they do. They are quite experimental as
• 47:16
  well. So maybe, maybe not boom more.
• 47:23
  It's a tough one man. Because you want a well enough
• 47:26
  respected distillery that people would want to.
• 47:28
  Buy Well, this is the question is 3 from an independent
• 47:30
  bottler's point of view, you're you're appealing to two
• 47:32
  different markets here. Yeah, because your thing is if
• 47:35
  someone sees Glenn Fark less, they'll go.
• 47:38
  I know Glenn Fark less. I know that it's Glenn Farless
• 47:42
  and it's a. Name Glenn Farkas.
• 47:43
  Yeah, Shepherd and Sons, if someone sees that would be good.
• 47:47
  A distillery, because I've been guilty of it before I started
• 47:49
  doing the podcast, is if you looked at independently bottled
• 47:52
  stuff and you saw a distillery that you'd never heard of, yeah,
• 47:56
  you'd go. Why would I buy that?
• 47:57
  Because I don't know what it is. It can't be any good.
• 48:00
  And you never would have got like an undisclosed Highland or
• 48:02
  an undisclosed. Again, no, I mean just you just
• 48:05
  wouldn't because if like in your head, you're going first of all,
• 48:09
  if you if, if you're appealing to a market that if there's
• 48:12
  somebody there that doesn't fully understand the concept of
• 48:15
  independent bot line, then they'll go with two things.
• 48:18
  Why someone's talk about it is like is independent bottling
• 48:20
  knock off whiskey? Yeah, because this is this is
• 48:23
  where I think your cynical hat comes on as a kind of uneducated
• 48:26
  consumer. When you see under score space
• 48:29
  side, you think, well, that's not going to be McAllen or
• 48:31
  Glenfiddich or something. That'll just be some bitch that
• 48:34
  there's, you know, Yeah, which actually probably most of the
• 48:38
  time isn't true. No, but from an uneducated, you
• 48:42
  know, person, when I, when I when I saw, you know, a bottle
• 48:46
  that said from an undisclosed Highland distillery, I thought,
• 48:49
  well, that's just going to be something not particularly
• 48:51
  interesting that. They your immediate thought
• 48:53
  would be there's a reason why they didn't put distiller.
• 48:55
  Exactly. Yeah, which is not not the.
• 48:57
  Case talk. And.
• 48:58
  To conclude my my 1:00 because thanks for going to be about
• 49:02
  time. I think there and I would I'd do
• 49:04
  RB care and sons with bottle boom or and I'd do some very
• 49:09
  traditional style ones in there. But then I'd also do a cognac
• 49:13
  cast finish and I'd also do a tequila or mezcal finish.
• 49:17
  Boom. I just.
• 49:18
  Kind of robbed my bank account, but I'm in.
• 49:20
  Yeah. Mexicans are found as so long as
• 49:21
  we can trust. Them established station 96.
• 49:23
  Baby, Yeah. From field Angriest bottler in
• 49:27
  town. What about bottle design?
• 49:29
  Are you going for this toll round or are you going for
• 49:32
  something bespoke? I'd probably go tall rounds.
• 49:37
  Yeah, I would. It would be particularly
• 49:41
  designed so that it could fit on a bar easily because I have
• 49:44
  worked with some brands, some quite close brands that their
• 49:48
  bottles would curate. Too tall.
• 49:50
  Yeah, slightly too tall, I'd say or, or maybe I would maybe do
• 49:54
  something like Rassie's bottle design.
• 49:56
  Not maybe not as textured, but like something you could do side
• 50:00
  characteristics. I quite like dumpy, but like
• 50:02
  smaller, like dumpier bottle like like sort of thinking like
• 50:06
  a kind of boot of having because yeah, then I've got a shelf at
• 50:09
  my house which is smaller and I can get like a dump like a boot
• 50:12
  of having, but I couldn't get it all around.
• 50:13
  And maybe do the square boxy can heads bottle design from back in
• 50:19
  the day. They don't seem to use that as
• 50:20
  much. I'd do that.
• 50:21
  What about a really square bottle design like Ladner?
• 50:24
  Or is that verging? On absolutely getting the bin, I
• 50:27
  really. Don't like that?
• 50:28
  But at all, I'm sure Badnock was actually.
• 50:31
  Badnock does do some really cool liquid, but I don't like that
• 50:34
  bottle design. Graham.
• 50:37
  Right, my independent bottler is going to be called Fife's
• 50:39
  Finest. Yeah.
• 50:45
  So presumably that means you have the only bottle.
• 50:47
  No, no, we just store it in Fife and like loads of stored in
• 50:51
  fight, fight finest stored in five, right?
• 50:55
  I am. I'm tempted.
• 50:57
  FFSF. I'm tempted.
• 51:02
  I'm really tempted. Fucks sake fight.
• 51:07
  I'm really tempted to go for a grain because it's such a
• 51:10
  popular thing that it's like we've had some amazing grain
• 51:13
  whiskey and if you're. You're not going for you're not
• 51:15
  going for Cameron. Brick though.
• 51:16
  But then, well, I could. Cameron Bridge.
• 51:19
  Cameron Bridge Cameron Bridge is a brand.
• 51:21
  Cameron Bridge is a distillery. There you go, but larger.
• 51:25
  Than you every day. But I don't know.
• 51:28
  Distilled and stored in Fife. If you were going to go if I was
• 51:30
  going to go for a if I was to pick a distillery that a single
• 51:33
  malt, I actually had one and it's completely gone out of my I
• 51:37
  don't know, a grain. When I love a grain, it needs to
• 51:40
  be aged. But then I don't know what I'm
• 51:41
  going to. What would you?
• 51:42
  Well, this is the problem. I don't know what I'm going to
• 51:44
  finish in. I mean the Paulo.
• 51:45
  Cognac sounds brilliant. The Paulo Guitardo cask that
• 51:48
  that the date Dalry Milk N British and Paulo Cartardo was
• 51:53
  very, very, very, very nice. It's been done.
• 51:55
  I know it's been done but in North British at 16.
• 51:59
  Yeah, that's true. You could do it.
• 52:00
  What about Cash 46? But then like, what about a soft
• 52:02
  turns or something like that? I don't know.
• 52:03
  And then also what I could do is I could just literally put it in
• 52:06
  a cask, roll it down the warehouse, bottle it and call it
• 52:09
  a finish. No one's going to know
• 52:11
  otherwise. You'd have to wait 24 hours,
• 52:13
  then it would be classified as a.
• 52:14
  Finish really slowly. Roll it.
• 52:16
  Roll. It down.
• 52:16
  Get one of those. I had a distillery that was
• 52:19
  going. Get a put on a wee treadmill.
• 52:21
  I don't. Know I don't know what I'd call
• 52:23
  my independent bottler because I wouldn't be allowed to use bar.
• 52:27
  B Bar and. There's another drinks company
• 52:30
  already. Called.
• 52:31
  The largest? Man edit end.
• 52:34
  So. It'd be so good if you could use
• 52:35
  their bottles as well. Man, imagine no gingy bottles.
• 52:40
  Return your bottle to me, you'll get back.
• 52:44
  I think I would. I just have to call it like
• 52:47
  something really arrogant. And wouldn't a Ross Bar whiskey?
• 52:49
  Whiskey guru, Rising star all. Right.
• 52:51
  Rising rising star for. The award I never won, that's.
• 52:55
  It or maybe in it guru's choice. Wow, wow, I'm sure that'll be
• 53:01
  done soon enough. Not by me.
• 53:04
  I would bottle a Talisker. Yeah, bottle a Talisker, big
• 53:12
  Bordeaux casks, something like that.
• 53:14
  OK, just something different. I like the wine.
• 53:17
  We'll do like a we'll do a Chateaus and Montrose series
• 53:21
  every every, every Montreux and or sorry, Chateau and Monroe.
• 53:28
  Yeah. So a different Chateau and a
• 53:30
  different Monroe and that'll be the series.
• 53:33
  Really expensive. Very good.
• 53:34
  Nice. All right, I will call it.
• 53:35
  Yeah, whatever. It'd be great.
• 53:38
  Weirdos. Barbas Whiskey.
• 53:41
  Right. Well, it sounds good there.
• 53:43
  Mike Brown. He's got a question, Ross.
• 53:45
  He does have a question. Thanks for asking a question,
• 53:47
  Mike. Yes, thank you, Mike, a little.
• 53:49
  Second here. Friend of the Pod.
• 53:52
  Yes, if you could allow new cast to be used to defend Scotch
• 53:55
  whisk industry, what would they be?
• 53:57
  So what would you try? We've tried the Maple syrup.
• 54:00
  We've done. We heard it mentioned recently
• 54:03
  on the pod or maybe the Facebook or read somewhere about a
• 54:06
  whiskey finished in teak casks. It was a different kind of wood.
• 54:11
  Different woods, Hi, different woods.
• 54:12
  Oh, OK, Bring back Chestnut. That's what I've been saying
• 54:15
  you. Know we've had a chestnut loose
• 54:17
  here. A chestnut you're not.
• 54:17
  Bring it in. I didn't bring it in, no, but I
• 54:19
  know Glenfarcas. I've got like 50 year old stock
• 54:22
  with let's sit in chestnut wood. Was chestnut allowed previously?
• 54:25
  It was whiskey was there? Was wood allowed outside of oak?
• 54:29
  But then the laws tightened up and it became exclusively oak.
• 54:32
  Oh, right, OK, I don't. Think that was in the 70s to the
• 54:34
  80s. What was really?
• 54:35
  Tasty. Have they not just?
• 54:37
  Buckfast. Have IA.
• 54:39
  Bucky Cat. Have that's fortified wine
• 54:41
  though. Surely that's OK?
• 54:42
  No, it's not. Why not?
• 54:45
  Because I don't think there's any historical information about
• 54:47
  it being matured in cask. Right.
• 54:49
  OK, I'm brew. I'm brew.
• 54:51
  Cask definitely has been trialled.
• 54:53
  Really for? Sure it'll.
• 54:55
  Never be illegal. SMWS did the Tabasco cask.
• 54:58
  They tried that. That did not work out for them
• 55:00
  cats. I mean, yeah, pickled fish cask.
• 55:04
  Yeah. Yeah, strawberry, Strawberry
• 55:06
  wine cask. Yeah, What would I have to do is
• 55:09
  to be? What would I have to do to pick
• 55:11
  a pig I think. It truly.
• 55:15
  I would make it truly outside of the box, yeah.
• 55:17
  Something actually pig's cask. What would you have?
• 55:20
  To do. For like to get that.
• 55:23
  You'd have. To.
• 55:23
  Sort of. It would not be.
• 55:25
  Have to like melt. Them down and slather them on
• 55:27
  the wood and then recharge the wood A.
• 55:30
  Whiskey not suitable of a vegetarian, Yeah.
• 55:32
  Absolutely. Yeah.
• 55:33
  Absolutely. Some kind of soft sweet or like
• 55:36
  a Skittles cask that would be up my sheet.
• 55:38
  What about a? Little retro confectionery cask,
• 55:41
  all boiled sweets. What did that?
• 55:43
  Is it not master of malt? Have they not just brought out
• 55:47
  some like an Irish whiskey and Guinness?
• 55:50
  I mean, there's been stout. Cats.
• 55:51
  And there's been Scotch and Guinness gas.
• 55:54
  How's that there? Because there was lager.
• 55:56
  The lager Yeah, Offerman edition, which was Guinness.
• 55:58
  CAS, wasn't that a Guinness? CAS.
• 55:59
  I never had a Guinness CAS. Yeah, I done a couple.
• 56:01
  And is that allowed? So stout is allowed, Yeah.
• 56:03
  I think barrel aged stouts are historically been around I.
• 56:06
  Mean, but cider casks aren't. It was to do with like the sugar
• 56:10
  con thing and I think cider. I'm going to think it's
• 56:12
  something. That is not feasible.
• 56:15
  Any beers feasible? I've actually I've.
• 56:17
  Been drinking a lot of cider because it's been quite hot this
• 56:19
  summer and I do like it's. Either cask what was.
• 56:22
  It like chippy sauce cask. Like a like.
• 56:26
  A. Worcestershire Worcestershire
• 56:28
  sauce cask Finish something. Like that?
• 56:30
  Tom commented that and said it, and I hope Michael replied
• 56:33
  saying it would improve. Bloody whiskey, Bloody Mary.
• 56:35
  'S yeah, that'd be. Smoky Mary's that's.
• 56:38
  The way you think about it, yeah.
• 56:40
  I mean, it's a tough one because I can't really think of
• 56:42
  anything. What's your favorite thing to
• 56:44
  eat, Chuck? Like katsu katsu cask finish.
• 56:48
  Sorry. Katsu sauce.
• 56:51
  Imagine. Imagine.
• 56:52
  That like pork tonkatsu? Yeah.
• 56:54
  Cask Curry. Oh, actual tonkatsu sauce run
• 56:57
  like catsu Curry sauce. Like Tomcatsu?
• 57:00
  Tomcatsu sauce is probably great.
• 57:02
  Yeah, it's great. But would you do it for a
• 57:05
  casket? Stories.
• 57:07
  Have you been? Everyone else.
• 57:11
  Asian saucy stories. Yeah, just just be the two of us
• 57:15
  going like, did you have dumplings, eh?
• 57:19
  Just wait. Take a satay sauce.
• 57:21
  Why is that cabbage better than our cabbage exactly just.
• 57:24
  Just wait till the whiskey stories goes to Japan.
• 57:26
  I know. 22 after Japanese listeners, but yeah, I mean new
• 57:32
  cast. That's I mean, because then it
• 57:35
  depends. Are you putting smoky whiskey
• 57:37
  heated spirit into the cask? Because I definitely.
• 57:40
  Like chocolate cask, in theory, people go, oh, that was she just
• 57:44
  like chocolate? I love it, Yeah.
• 57:46
  You know what I would say, which is kind of it's my first answer,
• 57:49
  but it's also my finalized point is I'm more interested in trying
• 57:52
  different kinds of wood. So I want to see what a chestnut
• 57:56
  thing about what would a pine? What would a cask made a pine?
• 58:00
  Also I mean probably taste like 2 by 4 palsa would I mean.
• 58:07
  Be like the most delicate. I used balsa wood to make a
• 58:14
  catapult in primary. I mean, I was Miranda.
• 58:18
  If you made like balsa wood cast you could just do your like
• 58:20
  Donkey Kong impression just like Castle.
• 58:23
  Just be MDF MDF. Anytime anyone went to that
• 58:26
  warehouse was like please do not get near this cast.
• 58:30
  MDF cast, don't you? Answer for this before.
• 58:33
  Something about some kind of flooring?
• 58:35
  Linoleum, Linoleum. Yeah.
• 58:38
  So that's. I got it down.
• 58:40
  That floored the world. I I certainly would. 5 finest
• 58:43
  would get the lino cask. Yeah.
• 58:47
  There we go. Taste the Lindsey.
• 58:49
  Well, that was killed. 10 minutes.
• 58:52
  Thanks for that, M4. Questions.
• 58:55
  No, we've got one more. George Braley.
• 58:59
  Yeah, let's try. Well, actually before that,
• 59:01
  let's try your. Let's.
• 59:03
  Try the other. Let's track it over.
• 59:05
  I've never done this. Before, let's try the other
• 59:06
  mystery mode. Oh do.
• 59:08
  You know what it? Is though, No.
• 59:10
  Pour it first. Don't, Don't look at it, Don't
• 59:13
  look at it. Let's try it.
• 59:13
  Blind. Nah.
• 59:14
  Let's not even check. Let's not even ever check.
• 59:16
  I knew the guy. The guy did.
• 59:18
  I'm not going to name him. I know.
• 59:19
  I know who he is. I'm not going to name him.
• 59:21
  But I came in and Digger had the mystery ball.
• 59:23
  Didn't bother checking. Let's hope it's.
• 59:26
  Not the same. I know it's from the same box so
• 59:30
  I have a feeling it should be something else.
• 59:32
  But it could be the same. Could.
• 59:34
  Be right. I don't bring the court back on.
• 59:37
  It's the same. You know it's similar colour,
• 59:39
  certainly. It's a very.
• 59:40
  Similar colour but I'm going to go blade with it.
• 59:43
  I imagine it looks very similar, but I.
• 59:46
  Mean. Yeah, let's try.
• 59:49
  Let's try. You never know.
• 59:50
  I am and I I'm sure, but I am by.
• 59:53
  The way. Genuine thing.
• 59:56
  Oh my God. Well.
• 59:58
  Well, well, well, by the way, there's a real chance here.
• 1:00:01
  Let's all try it. Let's all try it.
• 1:00:03
  Taste like Clive leash What? We can do.
• 1:00:05
  No, it's. Still the same, no.
• 1:00:06
  Let's all do it and then we can see if it's the same or not and
• 1:00:08
  then we can see it, right? I'm I'm positive.
• 1:00:11
  I think it might be the same. I'm worried.
• 1:00:14
  No, it's not. It's.
• 1:00:14
  Definitely no. You know, I'm concerned is that
• 1:00:17
  there was a nickname in this release as well.
• 1:00:19
  And I've I already got, I've been burnt by nickname, no
• 1:00:22
  offense. That's really tasty.
• 1:00:24
  That's so. That is different, yeah.
• 1:00:26
  That's really nice. I'm going to say that's the
• 1:00:28
  going with us. That's very nice.
• 1:00:31
  No, I think I'm probably not. I think that's the fucking
• 1:00:33
  doughnut. I think that's got a bit of age.
• 1:00:35
  Because. That's got green bell pepper
• 1:00:37
  vibes in there man. Chucks about there on camera.
• 1:00:43
  I mean like I've been wrong multiple things.
• 1:00:45
  Let's get Let's get our guesses. I don't know what the other
• 1:00:48
  options are. So you reckon it's doughnut?
• 1:00:50
  Like I think it could be. I think it's got a bit more age
• 1:00:54
  too, I think. It now tastes like green bell
• 1:00:55
  Peppers, and he said that was really annoying.
• 1:00:57
  I think there might be a bit more age I.
• 1:00:59
  Mean have a look at it. I'll get up the.
• 1:01:01
  I don't think it's old. But I don't think it's maybe a
• 1:01:05
  nondescript space side. It's.
• 1:01:09
  Got a lot of you. Have to remember.
• 1:01:10
  It's very nice. Give me what are the I think.
• 1:01:12
  It's Dornoch, it's not got the Farmyardy.
• 1:01:14
  Are doing it's well. I mean, I had a Dornoch and I
• 1:01:18
  don't think, I don't think it's what I mean because you're
• 1:01:21
  right, I don't. There's like an inch killer or
• 1:01:23
  something like. That I don't think it's got the
• 1:01:24
  farmyard. AI just I just got a bit of
• 1:01:27
  green bell Peppers. I'll have to remember.
• 1:01:29
  OK. So there is 1% chance it is a 29
• 1:01:34
  year old Legic, which I don't think it is.
• 1:01:37
  No, we can really. There's a 28 year old inch
• 1:01:39
  Marin. There's a 3% chance of that 27
• 1:01:42
  year old Ben Reddis. It's a 17 year old Tomor 11%
• 1:01:46
  chance 16 year old ARD begged a 14 year old Ben Rennis, 11 year
• 1:01:52
  old Kalila, a nine year old Claynish, A7 year old Glenn
• 1:01:57
  Webbits and A7 year old Tora Vague which we have had a.
• 1:02:02
  Tasting. A5 year old Mcneen.
• 1:02:05
  A5 year old Dornak. A4 year old Locklee and.
• 1:02:11
  Colour wise you wouldn't. Expect.
• 1:02:13
  The thing that the thing that's the.
• 1:02:15
  Lockley. Very nice.
• 1:02:16
  Could be the Lockley. Refill ASB is the Lockley.
• 1:02:19
  The Glen Willis is an Olaroso Octave, so I don't think it is
• 1:02:22
  that. I.
• 1:02:23
  Think I think the Lockley might be might be the answer here.
• 1:02:26
  Chuck, what's your guess? You reckon the Dornex are
• 1:02:29
  batting? It could be a I'm just going to
• 1:02:31
  go with Dornek. You go for Dornek I I apply.
• 1:02:34
  I don't think I'm right. You think the Glen Willis?
• 1:02:37
  Well, obviously, Glen Willis, I don't think I'll.
• 1:02:40
  It is, I don't know yet, five year old donor.
• 1:02:51
  Such a classic. Donor.
• 1:02:53
  Well done, well done. I agree with you.
• 1:02:57
  Well. Done, Chuck.
• 1:02:58
  Yeah, soup. Yeah, and I, I agree I'd.
• 1:03:01
  Rather get that shit because I. Had Donic and then and I didn't.
• 1:03:04
  You're right, I did not think. But wait, kind of is that is
• 1:03:07
  that 46 percent 48.5? So, so this will be, you know,
• 1:03:11
  the Dornex, also the Dornex that we've had.
• 1:03:14
  I'm I I am so. High because you could have
• 1:03:17
  picked them for. You 65.
• 1:03:18
  Quid for a dollar I yeah, but I, I take so because they're all
• 1:03:23
  bottled at 48.5%, that's the whole.
• 1:03:25
  So this must be the first time definitely for me, will probably
• 1:03:28
  be the first time I've ever tried Dornak that's not at cast
• 1:03:31
  strength. Yeah.
• 1:03:32
  So suddenly getting it at that, you know that.
• 1:03:35
  It's an excellent point there. It takes extra.
• 1:03:37
  I won't cast batting superb. Chuck.
• 1:03:41
  And you know what? Brilliant.
• 1:03:42
  Absolutely fantastic. There you go.
• 1:03:44
  Appreciate. It that's very, very good.
• 1:03:45
  My pleasure. I really it's the smartest I've
• 1:03:47
  ever felt my. Hand well done and it's on
• 1:03:49
  camera. We've recorded that.
• 1:03:50
  Congratulations. Congratulations.
• 1:03:53
  You know what? Congratulations on your whiskey
• 1:03:55
  guru rising star. Yes, yes, well done.
• 1:03:59
  Because I didn't know why it. Was I did, I did also very
• 1:04:03
  complicated door knock and then immediately it was like, well,
• 1:04:05
  it could be yeah, it. Could.
• 1:04:06
  Also. Be.
• 1:04:07
  I mean, I'm not. Lovely, I thought it was.
• 1:04:09
  Lovely, fantastic, well done. I only kept going with us
• 1:04:13
  because I knew it was it was. They've got quite a few younger
• 1:04:18
  distilleries in there. Yeah, yeah.
• 1:04:19
  And I knew that Tod of Egg was one of them, and Glenn Lewis
• 1:04:21
  was. One of them, that Tod of egg
• 1:04:22
  that we. Had lovely yeah, and you know
• 1:04:24
  what it goes to the point right was what the point of this was
• 1:04:27
  what they were saying was you know what if that'd been a
• 1:04:32
  locally I have not tried enough locally.
• 1:04:35
  I've not tried. I've tried one drama locally
• 1:04:38
  right. And if that had been a locally,
• 1:04:39
  and I've tried that Aragon, you know, I'm going to drink more of
• 1:04:42
  that Lockley. I really love the Lockley.
• 1:04:44
  And that's the bottom line of it is the fact that that's what
• 1:04:47
  that whole pot concept is. Yeah.
• 1:04:49
  That you're trying it blind. You're not having any pre, pre,
• 1:04:52
  pre notions. Yeah, fantastic.
• 1:04:54
  I think it's, I think. Really, really true.
• 1:04:56
  Like I think a lot, a lot of these ones, you're going and
• 1:04:59
  you're buying. You're you're hoping to get, you
• 1:05:01
  know, a 29 year old ledge egg or you know, a 27 year old Ben
• 1:05:05
  Renis. But then you get 7 year old
• 1:05:08
  Glenn Webber. So you get a nine year old
• 1:05:09
  cling. They show all.
• 1:05:10
  Liquid that they believe in, yeah.
• 1:05:12
  And that is why these are the coolest.
• 1:05:13
  This is the the Thompson brothers are the coolest whiskey
• 1:05:16
  as as nominated by the Whiskey Stories podcast.
• 1:05:19
  Annoyingly cool. Very good lad.
• 1:05:21
  Say very good, Simon. Right, George?
• 1:05:24
  Really. And I'm going to say to add a
• 1:05:25
  caveat, just the five jokes away.
• 1:05:28
  You can't choose 5 for any of your answers, right?
• 1:05:30
  OK. OK.
• 1:05:31
  Because that was also. I know where I'll be getting my
• 1:05:33
  barley from. Then Rajasthan barley choice to
• 1:05:40
  if you had a choice. If you had a choice to build a
• 1:05:45
  distillery, which region or county would you build it in and
• 1:05:48
  why? What would your main focus be in
• 1:05:50
  the decelerate? Would it be the craft?
• 1:05:52
  Would it be mass produced? Would it be experimentation?
• 1:05:56
  Would you release it as very old spirit, etcetera, etcetera.
• 1:06:01
  Chuck, I know that you think about this most weeks, so I'm
• 1:06:03
  going to. Start with you picking the
• 1:06:04
  island the furlest away from any human being.
• 1:06:07
  I mean, mine would have been in an ideal circumstance, I would
• 1:06:10
  own the farm that I grew up on and that would be where we would
• 1:06:13
  produce and I would probably be Daff mill model.
• 1:06:16
  We'd be producing barley in the off seasons.
• 1:06:19
  I mean, sorry, producing whiskey in the off seasons.
• 1:06:21
  I would, I would not say if the intent was to be to keep it for
• 1:06:27
  a prolonged period of time because I think if you have got
• 1:06:29
  something really cool and you can get that with casks, I
• 1:06:32
  would, I would absolutely release that.
• 1:06:33
  But it would be. Slowly in barley.
• 1:06:35
  Though it would be slowly in barley, it's the best bar in the
• 1:06:37
  world. Distillery.
• 1:06:39
  Just look at it just outside Harlington.
• 1:06:40
  Just outside Harrington. A stone throw away from
• 1:06:42
  Harrington. Yeah, it'd be.
• 1:06:44
  Called the East Linton Distillery.
• 1:06:46
  I would not. It'd be called Barney Mains BM.
• 1:06:51
  The closest train station to it would be East London.
• 1:06:53
  Well, no, the closest train station would be DREM.
• 1:06:56
  Exactly. Yeah.
• 1:06:57
  It would be. Yeah, right.
• 1:07:01
  I don't know. Sorry.
• 1:07:02
  Anyway, sorry. Haddington Mafia and.
• 1:07:05
  Yeah, Mafia, How dare you. Haddington Young.
• 1:07:07
  No, but like, all right, full detail the business plan.
• 1:07:11
  I'll get my spreadsheet up. BA We do small batch unique
• 1:07:15
  string barley, you know, bringing some back some old
• 1:07:18
  school stuff just on that be small batch releases.
• 1:07:21
  Probably not too much peat in spirit, but do a little bit here
• 1:07:25
  and there just to and maybe even see if I can get some manure, do
• 1:07:28
  a bit of what the Tazi guys are doing and use some shit to smoke
• 1:07:33
  some barley literally. And then mostly bourbon
• 1:07:37
  maturation. Maybe do some triple distilled
• 1:07:40
  stuff as well. I really thought you'd have
• 1:07:41
  ended up in Camelton. Nah, I actually like
• 1:07:45
  civilization. No, no disrespect to
• 1:07:48
  Campbelltown. But I like, I like people there.
• 1:07:52
  I like, I like broadband and I. Yeah.
• 1:07:56
  So it's been named after the farm, the farm you grew up on.
• 1:07:59
  It's a good answer. Yeah, also it would be, it
• 1:08:02
  wouldn't be over the public, but it'd be a beautiful place that
• 1:08:04
  would story. That was.
• 1:08:05
  Over the public. That's a good question.
• 1:08:08
  I probably the location is not that important to me.
• 1:08:11
  Right, okay. It's not going to be an air
• 1:08:13
  share, but I grew up, probably would be in East Linton.
• 1:08:15
  I'll be a neighboring. The So we're starting this, are
• 1:08:18
  we? Well, there wasn't just.
• 1:08:20
  Because for tourism got train station.
• 1:08:23
  Yeah, I'd be open to the public. I'd be only filling and 1st
• 1:08:28
  filled bourbon for the first five years.
• 1:08:31
  Yeah, and really long fermentation times, like the
• 1:08:33
  longest in the industry. Whatever somebody else is doing,
• 1:08:36
  I will go longer. OK, just said Glen Alkie plus
• 1:08:39
  one hour. Yeah.
• 1:08:40
  Oregon time. Oregon.
• 1:08:42
  No, Oregon. Paint, wash bags, tiny wee fat
• 1:08:45
  stills. I want texture, but I want 50
• 1:08:48
  spirit. Yeah, yeah.
• 1:08:49
  I think I I would go 1 short and dumping one tall.
• 1:08:54
  And that'd be it. And I'd make as much as I
• 1:08:57
  possibly could because ultimately I'm driven by cash.
• 1:09:01
  Yeah. Graham.
• 1:09:03
  Not an. Artisan man, I'm not allowed to
• 1:09:05
  pick five. You're not.
• 1:09:06
  Considering the fermentation thing.
• 1:09:08
  You're not allowed five, which I think is unfair because these
• 1:09:11
  two just exactly. Five's full.
• 1:09:14
  I know, but they know you're going to save.
• 1:09:15
  Yeah, I know they do. And so I would say if this was,
• 1:09:18
  if I was allowed to, it would be, it would be in Dizer, It
• 1:09:21
  would be in die if I wasn't, if it would be in Dizer.
• 1:09:23
  Dizer Harbour to. Stand down at Down Coast.
• 1:09:26
  I thought it would be a dies up distillery right but slightly
• 1:09:28
  sostable just outside Kirkcaldy. Where a half mile at starting
• 1:09:32
  point. It's weird.
• 1:09:33
  No, I think I said 5, but I'm not allowed.
• 1:09:35
  I'm not allowed to do that. So I'm going to, I'm going to
• 1:09:38
  go, I'm going to go left field here, right Edinburgh.
• 1:09:41
  Nope, I'm going to go Inverness. Oh, it's sick.
• 1:09:44
  That's awesome. I'm going to go in Inverness and
• 1:09:46
  I'm going to create a distillery in Inverness.
• 1:09:49
  And you know what, I'm going to be perfectly honest with you.
• 1:09:51
  I don't really care right about about the whiskey at the moment,
• 1:09:56
  right? It's not going to be all about
• 1:09:59
  couldn't care less. But you know what, someone else
• 1:10:01
  is going to deal with that for me, right?
• 1:10:03
  Right. Because all I'm caring about is
• 1:10:05
  that when people come to Inverness on their way to the
• 1:10:08
  Highlands, the. Independent casks.
• 1:10:10
  They're coming, they're in, they're coming.
• 1:10:11
  Our distillery to learn the story of whiskey, the Highland
• 1:10:15
  whiskey, all the stories that you've got teach people about it
• 1:10:19
  and get them in the building. I like it.
• 1:10:21
  And you can see, oh, you know what?
• 1:10:23
  This is a still. And yet Connor O'Keefe will be
• 1:10:25
  there to tell them exactly what he does in the production side
• 1:10:28
  of things. You just.
• 1:10:29
  Want to be a pillar for the Scottish?
• 1:10:30
  High. It's going to be there we are.
• 1:10:32
  And The thing is, Inverness is what the gateway to the
• 1:10:36
  Highlands, as they call it. And we'll talk about the
• 1:10:38
  Highland Clearances and what it did to the Scotch whiskey
• 1:10:41
  industry, elicit distill, and how there once was.
• 1:10:44
  A much better answer than. Mine there was once only
• 1:10:47
  Highlands and Lowlands whiskey and we'll get some, We'll get a
• 1:10:51
  really, really, really good immersive video of a guy in a
• 1:10:54
  full Scottish. I like it and I'll say.
• 1:10:57
  I'll be there for. That.
• 1:10:58
  Yeah, there you go. I.
• 1:10:59
  Love that for you, I would absolutely hate to be a part.
• 1:11:02
  Yeah, like the Inverness distillery, if you.
• 1:11:06
  Get very much. Is there a Highland distillery?
• 1:11:08
  Talking to people like well. You're just going to call it the
• 1:11:10
  Highland Distillery. There's a Highlander in Is there
• 1:11:14
  a Highland distillery? Listen, if you could get away
• 1:11:16
  with it, the Highland. Distillery there is, there is
• 1:11:18
  the, there is the Spade distillery in the Highland
• 1:11:20
  region of Scotland, yeah. Yeah, we're the Highland
• 1:11:23
  Distillery. Yeah, I like it.
• 1:11:24
  What's the river that goes through Inverness?
• 1:11:25
  Angus. Well, it's the Riverness.
• 1:11:28
  OK, all going go. The Nest.
• 1:11:30
  Nessie, Nessie, There you go. There's a tourist.
• 1:11:34
  Got an? Essay what you can do is and
• 1:11:35
  what you can do is well. Our whiskey bottles.
• 1:11:37
  Will be all your whiskey bottles.
• 1:11:38
  Will be those Loch Nets the Loch Ness?
• 1:11:40
  Ones they see the counters, they see the counters puff, open
• 1:11:43
  their mouth, pour it out. I mean, I mean, when we were
• 1:11:46
  talking about this previously. Tap and.
• 1:11:47
  Not on the podcast. Graham was like, if I was going
• 1:11:50
  to build with us tonight, it'd be like Disney.
• 1:11:52
  Life all. Is very much in.
• 1:11:54
  Keeping Yeah if you call it yeah every single the tackling what's
• 1:11:58
  Ness I. Like it, honestly.
• 1:12:03
  Well, they'll be tartan everywhere.
• 1:12:05
  That'll be a lot. You're going to be the richest.
• 1:12:07
  Yeah, I'm going to. It's already been done by.
• 1:12:11
  It's really funny. So years and years and years
• 1:12:14
  ago, this is a bit of a story that could get cut out, but
• 1:12:18
  basically we were at a Scotland trip in Germany years ago.
• 1:12:21
  And Dusseldorf. Yeah.
• 1:12:23
  My cousin, my brother and I and we've had a few drinks and we're
• 1:12:25
  wearing kilts and everything like that.
• 1:12:27
  And Dusseldorf's very well known for the it's fashion in the
• 1:12:32
  area, right? So we've gone past this, we've
• 1:12:35
  gone past this shop. It's like a Friday night start
• 1:12:39
  games at the next day. We've gone past this shop and
• 1:12:42
  there's like red rope and a red carpet and there's like music
• 1:12:45
  going, there's flashing lights. And we were like, there's two
• 1:12:47
  guys on the door, like we've got to get in there, see what's
• 1:12:50
  going on in there. So we kind of rush the guy,
• 1:12:53
  right? And we would tell them, right,
• 1:12:54
  That's the arm of point and speaking as Scottish as we
• 1:12:56
  possibly can. And we just kind of just act,
• 1:12:59
  act it out. Just walk straight through.
• 1:13:00
  Don't, don't stop and try and have a chat with him.
• 1:13:03
  Just walk it in. The guy stops us.
• 1:13:06
  Well, that's us there, pal. We're on the left speaking
• 1:13:08
  really Scottish. It's possible that he doesn't
• 1:13:09
  understand what we're saying, but keep walking, don't stop
• 1:13:12
  because he's like, all right on his go.
• 1:13:14
  And we found ourselves in the launch of this shop and there's
• 1:13:16
  a big fashion show going on. There's photo booths, everything
• 1:13:19
  like that. And basically what we start
• 1:13:22
  telling people is we are, and I do apologise if anyone from the
• 1:13:25
  family is listen, but we tell them that we are of the Harris
• 1:13:28
  family on Harris Tweeds, right? And we're, we're here.
• 1:13:33
  We knew we're here for the Scotland games, big football
• 1:13:35
  fans and we. Knew Harris family have done
• 1:13:38
  very well. They've got their own distillery
• 1:13:39
  as well. Exactly.
• 1:13:40
  But we knew that this fashion show opening was on, so we got
• 1:13:44
  our people to speak to your people to get us in on the VIP
• 1:13:48
  guest list. And genuinely, I don't know how,
• 1:13:51
  but this, this German chap believed us.
• 1:13:54
  And he was like, really? We're like, oh, yeah, yeah.
• 1:13:56
  Like Tweed is well, like first generation.
• 1:13:58
  We're the 5th generation of the Alice family.
• 1:13:59
  Like we know all about Tweed and everything like that, right.
• 1:14:02
  Basically, right. This guy. 9 Scheiser.
• 1:14:04
  Yeah. This guy, right?
• 1:14:06
  This guy, what he's done is he's gone and said would you mind?
• 1:14:09
  I'm going to look at like earth tweed, right?
• 1:14:11
  They've got like tweed jackets, Blazers and stuff.
• 1:14:14
  No, no, no. So we're going, I can't believe
• 1:14:16
  this happened, right? So anyway, the guy's brought a
• 1:14:18
  pair of women's tree out, tweed trousers, a tweed blazer, and
• 1:14:21
  there's something else like a tweed waistcoat type thing,
• 1:14:24
  right? And he's like, please, please.
• 1:14:26
  He's handing it over to us. And me, my brother and my cousin
• 1:14:28
  are like, that's just weird. This up, right?
• 1:14:30
  So we start like rubbing it on our faces.
• 1:14:33
  We're like good. Oh yeah, this is good quality.
• 1:14:35
  Like licking it and smelling it. So we were in this place, Free
• 1:14:41
  drink, free food. I've got photos.
• 1:14:44
  All the tweets you can like. There was a photo booth
• 1:14:46
  everybody until until we met this guy right and it's the only
• 1:14:49
  time someone he was gorgeous, right looked similar to Jan
• 1:14:54
  Damon right, very good looking German S kind of guy and I saw
• 1:14:59
  I'm chatting about it. I was like, so what's it big?
• 1:15:02
  Dutch guy. So I said, was it?
• 1:15:03
  Was it? You do then mate.
• 1:15:05
  And he's like, what do I do? I was like, yeah, he's like, I
• 1:15:07
  look good. And I was like, really?
• 1:15:10
  He's like, yeah, yeah. I was like, so you're a model.
• 1:15:11
  Yeah. And then there's one guy, the
• 1:15:13
  only English accent in the place.
• 1:15:14
  Apologies to any of our English listeners.
• 1:15:16
  We were like, sorry, remind me what it is that you guys are
• 1:15:17
  here for? And I said, oh, we're part of
• 1:15:20
  the Harris family sort of thing. And then we just got a vibe.
• 1:15:22
  It's, it's, it's time to time to leave.
• 1:15:24
  So we grabbed a bottle of champagne and head out the door.
• 1:15:27
  But my uncle Ken, Ken Kelly, great uncle, God rest his soul,
• 1:15:31
  he's dead now. He, it was, it was his grandson
• 1:15:34
  that was with us. He's like our second cousin.
• 1:15:36
  And he loved that story, absolutely loved that story.
• 1:15:39
  And he then, he was very good at sending letters.
• 1:15:42
  He liked to write letters. He was in his 80s.
• 1:15:44
  He'd loved to write letters. And he sent a letter about three
• 1:15:47
  months later and basically Johnny Walker had soaked a Bale
• 1:15:54
  of tweed in whiskey. And it was like a big sort of so
• 1:15:58
  basically they they soaked this thing in Johnnie Walker, right?
• 1:16:01
  Brought the bail out and then made a clothing rate.
• 1:16:04
  It was like a Johnnie Walker and Harris tweed collab thing.
• 1:16:07
  But basically the tweed was soaked in.
• 1:16:09
  And he just thought this was the biggest coincidence ever done
• 1:16:12
  everywhere, like licking and smelling and and rubbing this
• 1:16:15
  tweeder on our face. It was it was a cracker.
• 1:16:17
  Nice. But yeah, that's that's what
• 1:16:19
  that's I've all that for sale. You'll have all your your
• 1:16:22
  authentic Harris slash Fife. I would love to change my answer
• 1:16:26
  to space and how good yours. Was There you go, I'll.
• 1:16:29
  Move my distillery to Ilarin. Oh.
• 1:16:32
  Shut up. I'll.
• 1:16:33
  Move it Adam's film it. There's already 2 Adam's.
• 1:16:36
  Film it'll be Black Water Foot Distillery, that's what.
• 1:16:41
  It'll be black water foot. That's the name of the village
• 1:16:45
  Black Water Foot Distillery I. Don't know what happened in the
• 1:16:48
  First World War, No. I'll be telling everybody at my
• 1:16:51
  distillate, don't go to that. Well, I, I, I, I've had plenty
• 1:16:54
  of time to think, you know? Shepherd and Sons.
• 1:16:57
  Shepherd and sons. No, we're we're assuming here
• 1:17:02
  that. Filtered through the wool.
• 1:17:04
  Filtered. Through the wool in casts, we
• 1:17:14
  really could. Play on that action, but I mean
• 1:17:16
  I'm. I just pictured a cast the wheel
• 1:17:20
  rounded a wee black. Face like she legs on the sheet
• 1:17:23
  more. But no, I've had a bit of time
• 1:17:28
  to think about it. And we're also going on the
• 1:17:30
  basis that we've, we've made our fortunes here and this is
• 1:17:33
  fantasyland stuff. So I'm going to have a
• 1:17:35
  distillery, It's going to be in a remote valley in North Japan.
• 1:17:39
  I'm going to go out there six months.
• 1:17:41
  It's going to be like the size of the dormant distillery.
• 1:17:43
  I can operate, control the whole thing myself.
• 1:17:45
  I can just do it all my. You're going to be wearing.
• 1:17:48
  I'll. Go into Japan for six months a
• 1:17:51
  year and just distill whiskey. You've also gained the ability
• 1:17:54
  to brew a distill and to do all that.
• 1:17:56
  I'm one of those computers. I'm going to have all.
• 1:18:01
  These all this extra talent. I've done it all.
• 1:18:05
  I've done it all, Graham. I've.
• 1:18:07
  I'm going to make the cast. Well, watch that.
• 1:18:09
  Watch. That I'll have a distillery the
• 1:18:10
  same size as the average distillery in Japan.
• 1:18:13
  It's a. Very tiny distillery.
• 1:18:15
  Tiny distillery. No, it'll be like a room.
• 1:18:16
  I'll just it'll be a tiny little style.
• 1:18:18
  I'll just what are? You going to just?
• 1:18:22
  Shepherd and Sons Distillery. Will that translate in Japan?
• 1:18:25
  No, shepherd is like the most difficult thing to translate
• 1:18:29
  into Japanese possible. And every single release would
• 1:18:32
  be Haddington House by Shepherd and.
• 1:18:34
  Haddington. Haddington House.
• 1:18:36
  Correlated. Correlated.
• 1:18:38
  Yeah. I mean, yeah, I was going to
• 1:18:39
  say. I mean, I've seen the name
• 1:18:42
  Shepherd translated in Japanese in hotel rooms.
• 1:18:45
  As to be fair, you could do a really cool logo with Shepherd.
• 1:18:48
  Yeah, like, yeah, very Angus. What's what's in Japanese like
• 1:18:53
  dressing gown? Thing like a yukata.
• 1:18:56
  A yukata. A commode type.
• 1:18:57
  Is that kimono kimono? Kimono would be kimono yukata.
• 1:19:00
  Would be what a guy would wear. Right.
• 1:19:01
  So what was the one that Del Boy used to always walk about in
• 1:19:03
  that? 'D be a that.
• 1:19:05
  'D be a kimono. Yeah, I'm using a kimono with a
• 1:19:09
  crook. Oh, there.
• 1:19:10
  You are, yeah. Shepherd and sons I can see.
• 1:19:13
  It on a on a one day you can. See your main event, Sumo
• 1:19:16
  Wrestling. This is sponsored by Shepherd
• 1:19:19
  and Sons. Shepherd and Sons.
• 1:19:21
  Japanese Whiskey. Yeah.
• 1:19:23
  Yeah, there you go. Well, yeah, on that subject
• 1:19:26
  actually. Thanks for listening to anyone
• 1:19:27
  having a worm with a ramble. Anyone sticking a worm tub in
• 1:19:30
  their distillery? No.
• 1:19:32
  Probably not. I mean, maybe he.
• 1:19:33
  Was with a troubled distill to be fair term I'm.
• 1:19:35
  With a worm tub of mine I do I'm going to have all every single
• 1:19:38
  thing that. People, you have every.
• 1:19:40
  Every element, every element that people can look at and
• 1:19:43
  enjoy will be in my. Distance you'd have a barrel
• 1:19:45
  round ride around the. World Oh yeah, yeah, yeah, if
• 1:19:48
  you. Don't have a little barrel round
• 1:19:52
  here. Legitimate roller coaster, but
• 1:19:55
  like, do. You know what do you know?
• 1:19:56
  What Ali Baxter's going to be in charge of the of making sure
• 1:19:59
  everyone the tourism, Yeah. You can say what you like, but
• 1:20:02
  if they did a distillery with a barrel ride I'd be the I'd be
• 1:20:06
  the first time for a ticket. Yeah, I'll be honest, the
• 1:20:08
  person's going to enjoy my distillery the most is me like,
• 1:20:10
  like if anyone shows up and be like, no, sorry.
• 1:20:13
  Imagine the worm to a bit on a roller like a barrel ride It's
• 1:20:15
  like. You're offseason your your worm
• 1:20:19
  tub would be at Jacuz. Oh yeah.
• 1:20:21
  Like the? Most premium people.
• 1:20:23
  That's it. The best The cop the copper set
• 1:20:26
  in our worm tub, The. Copper contact's actually really
• 1:20:29
  good for your skin. But look on that on worm tub
• 1:20:33
  subject. Actually, we talked about it
• 1:20:35
  right at the very start of this this podcast.
• 1:20:37
  But Rosebank next week, your people will get a chance to see
• 1:20:42
  the two of the we did a great Ian McLeod distillers bonanza
• 1:20:46
  where we were invited to Rosebank angling going.
• 1:20:48
  I think there's more to come as well.
• 1:20:49
  Hopefully if they'll have us back.
• 1:20:51
  But fantastic and another distillery.
• 1:20:54
  I do know how many distilleries have we visited on the pod On
• 1:20:58
  the pod Eden. Mill.
• 1:20:59
  Quite a few, yeah. Well, well, no, I'm going to say
• 1:21:01
  this year. Eden Mill.
• 1:21:02
  We went outside. We were.
• 1:21:04
  We'll go this year, 2025, right, we'll go.
• 1:21:06
  Back man. Dornick.
• 1:21:09
  Well, wait a minute, no port a leaf?
• 1:21:11
  Port Stree. Port a leaf, right?
• 1:21:13
  Yeah. We're the first to revisit
• 1:21:16
  Stray. Right, well port a leaf.
• 1:21:17
  Right start a port a leaf because that was that was a
• 1:21:19
  leaf. Dorner.
• 1:21:20
  Well, Tomatton first in Dorner. Stray inch journey.
• 1:21:26
  Yeah, Spay, burn. Spay, burn.
• 1:21:29
  Murray, Glenn. Murray, Glenn.
• 1:21:31
  Going and. Rosebank, Glenn.
• 1:21:32
  Going Rosebank. Glenn Farklist.
• 1:21:34
  No, no content that we've created have come from there.
• 1:21:36
  So that's nine. There must be.
• 1:21:37
  Have we done in Stern? Yeah.
• 1:21:39
  Yeah, we said. Yeah, okay, there pretty.
• 1:21:41
  Good going. That's pretty good. 910% before.
• 1:21:44
  The end of. The year 100% we'll get a 10th
• 1:21:46
  in, maybe even try and get 12 and then we can say we've done
• 1:21:49
  one a month if. We get to get to the 15 because
• 1:21:52
  Wishy Stories podcast listeners can get 15% off their tour at
• 1:21:56
  the Rosebank Distillery, but using WSP 15.
• 1:22:00
  WSP 15 we've got, professional we've got.
• 1:22:02
  Like I say, I can't honestly stress to you like we've been
• 1:22:06
  very, very lucky. The people, the good people.
• 1:22:08
  Ian McLeod Distillers invited us to rose back.
• 1:22:10
  The 2 are absolutely fantastic. You'll get to see a video that's
• 1:22:12
  going to be coming out very shortly.
• 1:22:13
  You'll be well filmed. I was not there.
• 1:22:17
  But we did a great interview. We've got Gordon Dundas for an
• 1:22:20
  interview then. And then there's the going going
• 1:22:22
  stuff, which is in a couple weeks time, absolutely
• 1:22:24
  fantastic. Look, I have to say we're going
• 1:22:26
  to be logging off and then starting some very quick
• 1:22:30
  exclusive content because as we mentioned, well at whiskey, at
• 1:22:37
  the Whiskey Fringe I. Have no idea what they.
• 1:22:38
  Are no, nor do I. At the Whiskey Fringe, Neil
• 1:22:41
  Tripper came up and he basically just handed me this package.
• 1:22:46
  I can see one's got A, one's got B, and one's got.
• 1:22:48
  C definitely does, and he did say Ross will like the one in
• 1:22:50
  the middle, right? So I don't know what these are,
• 1:22:54
  Neil said. Do you want to know what they
• 1:22:56
  are or do you want me to leave? I said leave it right.
• 1:22:58
  So we're going to try these blind could be anything, but he
• 1:23:02
  handed us these this this package hope.
• 1:23:04
  It's whiskey. Really do hope you might
• 1:23:07
  absolutely hate us. And he's decided, yeah, yeah,
• 1:23:11
  obviously. But look, no, that's what we're
• 1:23:13
  going to enjoy. So if you want to see what these
• 1:23:14
  are, you want to find out a bit more and have a little bit more
• 1:23:16
  of looser whiskey stories, chat, then get yourself on at the
• 1:23:21
  Facebook group. But anyway, lads, we've done it
• 1:23:23
  again. Another another episode in the
• 1:23:24
  bag, Episode 94, episode 94 getting there.
• 1:23:29
  We've already got two in the bag with the Glen going.
• 1:23:31
  And so that's like we've got 96 episodes already up our sleeve.
• 1:23:38
  We are fast approaching episode 100 and of course, fast
• 1:23:41
  approaching episode 104, which will be our two year birthday.
• 1:23:48
  Wow. We'll have a whiskey cake for
• 1:23:50
  that, a big whiskey cake. Who's going to jump out of it?
• 1:23:54
  Who jumps out of the whiskey cake when he's getting brought
• 1:23:56
  in anyway? Find out in the Facebook group.
• 1:23:59
  Thank you very much for listening.
• 1:24:00
  Do me a wee favour if you can, please.
• 1:24:03
  I'm asking here because we want to really grow our YouTube
• 1:24:05
  channel a little bit more. We want to get more subscribers
• 1:24:08
  on there. We do have a little bit more
• 1:24:10
  YouTube content that we'll be doing.
• 1:24:11
  These distillery tours that we're talking about, They're
• 1:24:13
  going to be on the YouTube channel.
• 1:24:15
  Exclusively. Exclusively, we're sticking up
• 1:24:17
  loads and loads of stuff. We've got lots of plans, lots of
• 1:24:19
  ideas for the for the YouTube channel, but it helps us grow.
• 1:24:24
  We did a really, really good job with the Facebook group.
• 1:24:26
  We've got over 520 people now in the face.
• 1:24:28
  Incredible. It's brilliant to see.
• 1:24:29
  It's absolutely fantastic and thank you so much to everybody
• 1:24:32
  who's got involved on the on the questions for those who will
• 1:24:35
  will try and answer all the questions on the Facebook group
• 1:24:38
  exclusive content as well. Cut 10 minutes or so.
• 1:24:40
  But listen guys, thank you very much.
• 1:24:42
  Keep passing the pod, keep supporting us.
• 1:24:44
  Thank you for all everything that everyone's talked about.
• 1:24:47
  See when you just send away message, message or send that,
• 1:24:49
  you know, just send an e-mail. Get on the e-mail newsletter as
• 1:24:52
  well. You can send us questions.
• 1:24:53
  We'll try and answer it. You'll get Angus is drama the
• 1:24:55
  week. I've also just remembered,
• 1:24:57
  sorry, if I was an indie bottler and if I didn't go for if I
• 1:25:01
  didn't go for single grain, I'd go Poutney.
• 1:25:05
  I'd just Saltney and something sweet on the market.
• 1:25:09
  Yeah, just. Shout out to rarefying Polney
• 1:25:12
  drama The Whiskey French Epic. Results and.
• 1:25:14
  Well done to you boys for working your shift on the
• 1:25:16
  Sunday. We did well.
• 1:25:16
  It was good. Thank you very much for.
• 1:25:18
  Yeah, we are all for. Coming along pulled our own
• 1:25:19
  weight at. That yeah, but I mean, even this
• 1:25:21
  week's, this week's Whiskey Stories newsletter, I put my
• 1:25:24
  top, I put 3 drams that I've had on on in the newsletter.
• 1:25:28
  The drams that I put DRAM number one was I said I'm going to try.
• 1:25:33
  I've got 3 drams I want to go for.
• 1:25:36
  Drum number one was the Blair Athel 20 which we got a chance
• 1:25:43
  to try at the at the Azio event that we were.
• 1:25:47
  I was kindly invited to. Very very nice on that line up.
• 1:25:51
  There was a Manic Moore 3127 year finish in Virgin O never
• 1:25:55
  had. That sort.
• 1:25:56
  Of Wild and the Taloska 41, which is just mental as you did,
• 1:26:01
  but I didn't want to sing to wank in the newsletter, so I
• 1:26:03
  stuck the Blair Athel. However, I went back to the
• 1:26:07
  Blairath of 20 after those other two drams and it was absolutely
• 1:26:10
  delightful. It was like a sweetie second
• 1:26:12
  DRAM. I thought I'm going to have to
• 1:26:14
  taping this thing because that's £400 a bottle and you know, I
• 1:26:16
  don't want to say like if my drama of the week 400 lbs ha ha
• 1:26:19
  ha. Was the Thompson brothers Glenn
• 1:26:22
  Scotia, 11 I didn't get a chance to really appreciate it at the
• 1:26:26
  Thompson brothers independent Butler really I I.
• 1:26:30
  Traffic drama. Really, really, really good
• 1:26:32
  drama, £70 a bottle, so much more affordable.
• 1:26:35
  And then the last one I said they're fine.
• 1:26:37
  Pony 17 white oak, white white port.
• 1:26:41
  Sorry, I I have said at the moment it is currently, I mean,
• 1:26:46
  it's easy to say that now that it's won an award, but it's it's
• 1:26:48
  my drama 2025 and it's going to I'm going to I challenge, I
• 1:26:53
  challenge a whiskey to try and knock that off my off my off the
• 1:26:57
  top spot now. Yeah, it's absolutely.
• 1:26:59
  By the way, subscribe to newsletter, get on the YouTube
• 1:27:01
  channel, get in the Facebook group.
• 1:27:03
  Thank you very much. All the bit of best, Angela.
• 1:27:04
  Cheers.