Latest / Whisky Stories Podcast / Whisky Chat, Listener Questions & Fish Supper Drams – Back in The Diggers Vaults

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Whisky Chat, Listener Questions & Fish Supper Drams – Back in The Diggers Vaults · Whisky Stories Podcast

• 0:00
  Right, Chuck, you know what to do.
• 0:01
  Clap us in. That's what.
• 0:07
  Happened you go on holiday. You know what to do, right?
• 0:15
  I guess. You know what to do Clap us.
• 0:18
  In it's two claps. Yeah, I got a bit confused.
• 0:21
  Just just wait, I'll clap when I want to.
• 0:27
  Lost the touch, right? Right.
• 0:29
  I guess you know what to do. Clap us in.
• 0:35
  Welcome to the Whiskey Stories podcast.
• 0:47
  I absolutely hate you. We're.
• 0:50
  Going 25? Absolutely.
• 0:54
  Just for. The audience, and I want to just
• 0:59
  say I'm absolutely delighted. Welcome to the Whiskey Stories
• 1:06
  podcast, myself, Graham Coker. We are back.
• 1:08
  We are back in the Digger's bolts underneath the the the bar
• 1:13
  and the gents toilets just above us, actually right above us.
• 1:17
  It's good to see you back. I guess you're back for your
• 1:19
  holidays. It's great to be back.
• 1:20
  Yeah, I mean, I've, I've missed, I miss being here a lot.
• 1:24
  Chuck and I have been holding the Fort whilst you've been
• 1:27
  away. Yeah, I listen just as we're
• 1:29
  according to the Jane Ross and the Shan Bucking episodes, Royal
• 1:34
  Braca, yes, mentioned wasn't slotted too much on it, which is
• 1:40
  OK. But we've also, I mean, as I
• 1:43
  say, we always have to bring a guest on.
• 1:44
  And our guest this evening is a guy called Ross Bar.
• 1:46
  Yeah. Interesting.
• 1:47
  I get calling, I said. I listen to the podcast as well
• 1:51
  as start of it. So they look like a concierge, a
• 1:53
  driver. And we've got a question coming
• 1:58
  up. We'll see you later on this
• 2:00
  podcast as a very, very clear answer.
• 2:02
  Listen to Graham Cook hours, behavior and attitude towards
• 2:04
  me. I'm delighted to be back.
• 2:06
  Alright, So glad to be back in the pub.
• 2:08
  Lovely to see you boys. Lovely to see you Chuck, and
• 2:11
  with some drams in front of us. How's the how's the new gig?
• 2:14
  How's the new? Brilliant, brilliant.
• 2:16
  I probably worked to be a bit too much in this first couple of
• 2:18
  weeks, but it's just trying to steady the ship for the kind of
• 2:21
  transitional periods at the Bomodel and really, really
• 2:25
  exciting to take over that job in Scotch.
• 2:26
  Honestly, I'm questioning myself.
• 2:29
  I said this to the current life the other day since Kennedy.
• 2:32
  I said, am I stressed? You're definitely stressed.
• 2:35
  I said like, I'm enjoying it. I'm enjoying it.
• 2:37
  Like genuinely every single day I'm going.
• 2:41
  That's quite interesting. I can make a difference here and
• 2:44
  it seems like an opportunity to really make my own stamp on this
• 2:47
  venue. And you know, for me, it's so
• 2:49
  glad. Just get back in service.
• 2:50
  Talking people about drams, you know, Saturday night got
• 2:54
  absolutely hammered, but it's the first time in.
• 2:56
  Working behind. The body.
• 2:57
  No, sorry, Absolutely. How in terms of how busy we
• 2:59
  were. But walking home, went for a
• 3:01
  pint after work and walking home at 3:00 in the morning and you
• 3:04
  know when you've been really busy, but you know, you've done
• 3:07
  well, you know you've killed it. And I said the satisfaction I've
• 3:10
  not felt for years. I just went, do you know what?
• 3:13
  I'm in the right place. Good.
• 3:14
  No, it's good for you. It's it's good to see you behind
• 3:17
  the bar and have you got your, have you got your kilt?
• 3:20
  I do have my kilt actually. Probation is over, alright.
• 3:24
  Interestingly waiting for a new waistcoat to come from Caroline
• 3:26
  Anderson. I must have been 6 foot 5 when I
• 3:29
  got married. The 1st.
• 3:30
  Time they gave you cams old one. Obviously it goes beyond the
• 3:34
  sporran. I just said I'm not sure this is
• 3:35
  right. So hopefully by the end of the
• 3:37
  month I will be back in kilt good and I'm looking forward to
• 3:40
  that and get one of my sporrans out as well.
• 3:42
  I've got a great collection of sporrans back home so.
• 3:45
  And I believe Whiskey Stories listeners, if they quote Whiskey
• 3:48
  Stories 25, they're getting a discount behind the bar.
• 3:50
  As I say, keeping, you know, listen to the questions come up
• 3:54
  later on this podcast and because Graham is probably the
• 3:58
  hardest thing about my new. Job.
• 4:03
  And and no, absolutely listen anything that's coming and you
• 4:06
  know, it's been really nice genuinely and I don't to inflate
• 4:09
  your voice's ego Also had a press release this week.
• 4:12
  They had the whiskey magazine done a great piece on my on my
• 4:14
  appointment with you boys were both mentioned, which is
• 4:18
  amazing. I didn't even know that was
• 4:20
  happening. That's that's our amazing PR
• 4:22
  department. More important hotels getting
• 4:23
  that done with. But I've also had two people in
• 4:26
  the last two weeks come in and say, are you actually us?
• 4:29
  I listen to the podcast. Yeah.
• 4:31
  And people's coming to the bar who know you boys who know us
• 4:34
  who listen to the podcast. And so thank you to anybody
• 4:37
  who's coming in or everybody's showing these support online.
• 4:40
  And if you do see us at whiskey festivals or in our work or
• 4:43
  whatever's going on, come in and say hi.
• 4:45
  It's been brilliant getting to meet the people we always ask.
• 4:47
  In fact, we were out recently. Out on Friday.
• 4:49
  Yeah, Alan. Big shout Alan, who bumped in US
• 4:53
  in the Enzyme Europe. Or even, you know, I see some
• 4:56
  content soon. We're up near the castle and
• 4:59
  we're doing a whiskey tour. Well, we're at Scott Whiskey
• 5:01
  Experience. Before we started, I know you
• 5:03
  too. Well, what was quite funny was
• 5:05
  so, so there's going to be a bit of content out by the time
• 5:07
  you're listening. It might not be out yet, but
• 5:09
  it's going to be coming out very soon.
• 5:10
  But basically Ross and I decided we're going to do it.
• 5:13
  You know, we're at Loose End on a Friday morning.
• 5:14
  What else do you do at Loose End on a Friday morning?
• 5:16
  You take in five drams and do this experience.
• 5:21
  And we were on the 1036 tour. Gold Tour.
• 5:25
  Gold Tour, it was fantastic. A big shout out to Stewart, who
• 5:28
  was our our host, a great host and but basically what was was
• 5:32
  so it turned out that was just Ross, myself and this lady from
• 5:35
  America, Sarah. Sarah was on her own and he sort
• 5:38
  of said right, guys, 1036 about start.
• 5:40
  So the three of us approached and he sort of said that I just
• 5:43
  want used to know before we get started.
• 5:45
  I know exactly. Who you guys are and then this?
• 5:48
  Poor Sarah was like, sorry, am I missing something?
• 5:50
  And I know that we were like, this is the we're just, we're
• 5:53
  just, we'll just be loud. The first thing we wanted to do
• 5:56
  is just read to her. But it's great.
• 5:58
  It was really really good fun and I guess.
• 6:00
  I went to the pub afterwards and then that's Alan comes up and Oh
• 6:03
  my goodness, what she saw this podcast.
• 6:04
  So it's so nice and honestly, like we love doing this.
• 6:09
  This is something we do for fun. It's something that I've
• 6:12
  commented being one of the best things I honestly have done in
• 6:14
  whiskey. When I left that, when I left
• 6:16
  them a model, I thought I was really gonna miss it.
• 6:19
  Talking about drams times. I had so much to tip back to
• 6:22
  teach you through boys. I know that I followed up so
• 6:24
  much space, but to hear people come in, people that are coming
• 6:27
  up to us and saying, you know, I really like the podcast.
• 6:29
  It's a great film. And the fact is that which has
• 6:32
  been really, really nice is that I think it was a few weeks ago
• 6:36
  now, we were kind of at a loose end in terms of, I guess.
• 6:40
  So we just decided let's just do one of the four of us together.
• 6:42
  Yeah. Thinking, all right, OK.
• 6:45
  And yet here we are. It went down really, really
• 6:47
  well, I feel. And then people got touched.
• 6:52
  And that's what today is. It's nice just to sort of let's
• 6:54
  get together, have a Blair. I mean, I come up every time we
• 6:58
  do these things, I come out with another weird and wonderful
• 7:00
  idea. And actually speaking about
• 7:02
  that, very quickly, Alan, who was in the bar, explained this
• 7:07
  fantastic thing. And he said every year him and a
• 7:11
  group go across the ILA to play in a game of rugby against the
• 7:16
  distilleries, right? So the ILA distillery teams,
• 7:19
  like you're talking about distillery managers, people that
• 7:21
  work in distilleries, they get a rugby team together.
• 7:23
  And on this Saturday afternoon, it's a Super Saturday weekend,
• 7:27
  which I believe isn't like March.
• 7:29
  I think it is every year they all go over and apparently it
• 7:32
  just sounds like an absolute riot.
• 7:34
  And then of course, and I said that's fantastic.
• 7:36
  I said, is that something every year, every year?
• 7:38
  Every year I said, imagine if we went over to commentate guess
• 7:41
  guess commentators for the for the for the best for the Whiskey
• 7:46
  rugby match over in Iowa. I think it'd be absolutely
• 7:48
  fantastic. And to be perfect honest, a wee
• 7:50
  trip to Iowa is definitely on the cards after the episode that
• 7:53
  we had with Jane and Shan. Chuck, you and I haven't been.
• 7:58
  I'm very keen to go, man. I mean, I've been keen to go for
• 8:00
  years, but the excuses are running out at this point.
• 8:04
  You have not, because your knowledge is so vast and you
• 8:08
  have favourites on the island and you do have opinions on
• 8:12
  almost every end of the celebrity, I'm sure.
• 8:14
  Yeah, I mean, I don't think a lot of them matter, but I mean,
• 8:16
  I do. I really, I love.
• 8:21
  I've always wanted to go. But like as I've said, it's one
• 8:23
  of those things like when you're born in a country, yeah, you
• 8:25
  generally go like, oh, you know what'd be really nice if we go
• 8:28
  out Paris or if we really like to go here, you know, in Europe.
• 8:31
  And then I've never been like, you know, I should really go to
• 8:33
  is Orkney. I've.
• 8:35
  Got many people. That means Thailand, but there
• 8:37
  you go. I don't mean the Big Sky, no.
• 8:39
  I don't think I've been this guy.
• 8:41
  No, he's. Trying to say whole stories
• 8:42
  like. I think what happens is you put
• 8:44
  them on the list and you say I need to go to.
• 8:46
  Sky, I really go Isla. And then what happens is you say
• 8:49
  right, and then something else got and it just gets bumped
• 8:52
  down. Yeah, I have an excuse now, to
• 8:54
  be perfectly honest, you mentioned Orkney in the last
• 8:55
  one. You got really upset about you
• 8:57
  not being able to equalize for 40 years scuba diving.
• 8:59
  Scuba diving. So Orkney, I mean, the, the
• 9:01
  whiskey stories, whiskey trips, we, we didn't actually stop
• 9:05
  talking about them and we needn't actually.
• 9:06
  OK, I'll get I'll get some scuba book for myself.
• 9:10
  Got to happen. But also we've got to start
• 9:11
  looking at things like, you know, we have to look at Iowa as
• 9:15
  an opportunity. Absolutely, yeah.
• 9:17
  That should be a really good. One yeah, you look at Sky now
• 9:19
  and you suddenly say get to Sky, Tora V.
• 9:22
  Telescope, Yeah. They've got a reason, like you
• 9:24
  say, there's much more of a reason to go out there, I mean.
• 9:27
  Oh, as well, we can get to Ledger and cheese and cheese
• 9:33
  Cheese, you know? Open as you get the ferry over.
• 9:35
  Oh yeah, that's true. I have been to open.
• 9:37
  I've been to open, not the distiller.
• 9:38
  I've been open. Never the distiller either.
• 9:39
  No, I've been twice about this time around.
• 9:41
  The distiller. Yeah, they do.
• 9:43
  There you go. I know that did.
• 9:44
  Not know that. Yes, you did because I did a
• 9:46
  step at service, but really I should do a few more on that
• 9:50
  subject. Then lies.
• 9:52
  What are we? What are we dramming?
• 9:54
  So I've got a constant Constantia can't even pronounce
• 10:00
  it is a Glasgow five year old constantier caste, which is a
• 10:05
  sweet wine. So.
• 10:08
  Very good. I mean, you, you were a wee
• 10:10
  Angus on your holidays. On my holidays, yeah.
• 10:12
  And you took Glen Murray, a Glen Murray 15 year old travel
• 10:16
  exclusive Glen Murray. And it was a great companion.
• 10:19
  Yeah. I've still got a wee bit left.
• 10:21
  I didn't get through the whole the week away, but no, no, no.
• 10:25
  It was a great. And that was part of your.
• 10:26
  That was one of your dramas. That was my drama of the week.
• 10:28
  Yeah. The first drama of the week,
• 10:29
  first holiday drama was that. Really, really nice.
• 10:33
  Drama as well. And I think, you know, maybe
• 10:35
  people used to Glenn Murray at like 40%.
• 10:38
  This was 46 so. That wee bit more and it was
• 10:42
  just a really nice. Drama.
• 10:43
  And then your second weekly strand of the week was a
• 10:45
  Bushmills. It wasn't.
• 10:46
  No, it wasn't. No, sorry.
• 10:47
  It was a Connor Mara 12. So we were staying where where I
• 10:51
  was in Ireland is the area of Connor Mara.
• 10:53
  That's right. So I kept it felt.
• 10:55
  Kind of appropriate to go for that.
• 10:56
  I did read it before, I copied and pasted it kind of a broke,
• 11:00
  but actually it's, it's distilled way over on the other
• 11:03
  side of the country. Yeah.
• 11:04
  The interesting thing about Conamara, the distillery that
• 11:08
  comes from is the Cooley Distillery, which is in Dundal.
• 11:11
  And that was at the time that was the only distillery in
• 11:15
  Ireland not owned by Irish distillers.
• 11:17
  So when that was founded, Irish distillers had a complete
• 11:20
  monopoly, you know, at the Middleton Distillery and that
• 11:23
  Bushmills as well, which they owned at the time.
• 11:25
  So that when you know, in the late 80s that was the kind of
• 11:29
  the rival and obviously spurred on, I think, you know, an
• 11:32
  inspiration for other and that's your second Irish whiskey for a
• 11:35
  jam of the week, second Irish whiskey.
• 11:37
  So the powers and actually when we were over there, I took a few
• 11:41
  photos. Powers big 5 liter bottles on
• 11:44
  the optics. Every power went in.
• 11:47
  I was like, right, powers, powers, powers.
• 11:49
  So yeah, really. And like you say, if you want to
• 11:52
  catch up on any more of Angus's drams of the week and continue
• 11:55
  them and get loads and loads of great insight, then you get
• 11:57
  yourself on the Whiskey Stories newsletter.
• 11:59
  And as we're as you're listening to this, if this goes out on
• 12:02
  Thursday, you have one more day to subscribe because on Friday,
• 12:08
  this is going out on the Thursday.
• 12:09
  On Friday we will be you will you maybe will get an e-mail you
• 12:14
  maybe you will maybe again you say congratulations.
• 12:18
  You're one of the lucky people who will be gifted a Tomatin 6
• 12:22
  year old virgin oak, which I believe Ross is pointing at me,
• 12:26
  right? Now, now we had this DRAM up at
• 12:29
  Tomatin. Yes.
• 12:30
  And if you look back at the fantastic Tomatin episode,
• 12:34
  probably YouTube is best place to watch it.
• 12:36
  And by the time the sample got to me, there was none left.
• 12:40
  Yeah, because Graham Whiskey gets rather excited about that
• 12:43
  whiskey. Gasm is it?
• 12:46
  A drum gasm or a whiskey gasm? I guess.
• 12:48
  Had. The second-half of it to mutual
• 12:52
  excitement and it's just brilliant.
• 12:56
  Yeah. Hard to believe it's six years
• 12:57
  old. That virginal really accelerates
• 12:59
  the maturation. Yeah.
• 13:00
  It's very annoying that there's not many bottles of it.
• 13:02
  Yeah. And what this is the crazy thing
• 13:05
  about whiskey is sometimes, you know, when you get these bottles
• 13:08
  and you know, once it's gone, it's gone, you know, and that's,
• 13:11
  I think there's 180 odd bottles that are available.
• 13:14
  And it was a distillery exclusive.
• 13:16
  So if you don't, if you are a subscriber to the newsletter and
• 13:19
  you're not one of the lucky ones to get that sent through to you,
• 13:21
  the best bet is to phone the distillery, check if they've got
• 13:24
  it available, and then jump in the car and get yourself up to
• 13:27
  Tomat and do the tour. It's fantastic.
• 13:29
  Warehouse 6. Was it that we were in?
• 13:31
  Was and yeah, the warehouse, if you get the warehouse 6th tour,
• 13:33
  I think you get a tasting on the back of it as well.
• 13:35
  Absolutely fantastic. That was great.
• 13:37
  If you've got Libby Joe there, say hello to her for us because
• 13:40
  she was right. So that's your, that's, that's
• 13:42
  the first. The second one I've gone for is
• 13:44
  Blind Summit. And they've got a mystery Isla
• 13:49
  and it's got an interest in history in terms of its, it's
• 13:53
  been. And so I think the cast
• 13:55
  previously had cider, had rum in it.
• 13:59
  Yeah. And then had in a way, it's got
• 14:03
  a really fun. I've not tasted it.
• 14:05
  It's got a really funky nose. Yeah.
• 14:08
  Ross described it as a damp cloth sort of smell.
• 14:10
  I don't like the nose at all. Yeah, to me.
• 14:12
  It's a. Little bit off putting.
• 14:16
  I'm interested to try it. Great.
• 14:17
  And also I had a last week, like, really, really
• 14:19
  interesting. I had it last week on a podcast
• 14:22
  episode that comes out next week.
• 14:24
  Yeah, of course you're on holiday.
• 14:27
  I love it. I think it's really, really,
• 14:29
  really nice. I'm a big fan of the people.
• 14:32
  Sounds about like any kind, Peter.
• 14:35
  I love that. All right, Charles.
• 14:36
  Charlie. What's up?
• 14:39
  I've got the blind Summit as well.
• 14:42
  I've got the Dalian waxy, the bald.
• 14:45
  Actually, after the last time we did this, yes, I need to correct
• 14:48
  myself because I said oh. Here he.
• 14:50
  Goes it's been eat me up inside because I've mentioned it in
• 14:52
  like group chat like twice and I was like guys, I feel so bad
• 14:55
  but. Is this a podcast redaction?
• 14:58
  It is a redaction. Yeah, well, I mean it was more
• 15:00
  a. Public service broadcaster.
• 15:01
  Yeah, yeah, my pod. The previous episode Truck Car
• 15:04
  said something that was just fact.
• 15:05
  Incorrect. Yeah.
• 15:07
  So when we got a question, I can't remember who it was now,
• 15:10
  was it? Was it a guy called Charles who
• 15:12
  asked? Somebody on the basement page
• 15:14
  for sure. Yeah.
• 15:14
  Asked about waxy Daluan and it was so it was 2015 to 2022
• 15:20
  Daluan did waxy distillate and it was while Clingleish was
• 15:24
  getting refurbed. There you go.
• 15:26
  So my apologies, I don't know why I.
• 15:28
  Was talking for six because even in the Jane Ross and Shan
• 15:31
  Bucking episode. Yeah.
• 15:33
  And we were talking about Smokey bears, our big Smokey bears.
• 15:36
  So that's what I was interested that it's.
• 15:38
  It's a filter arm. Yeah.
• 15:40
  And you knew the answer. I.
• 15:43
  Knew the answer, but you wouldn't say because you were to
• 15:46
  be. Fair.
• 15:46
  I was so tired. I've been like moving to a new
• 15:49
  flat and I've just like. That move seems to have gone on
• 15:51
  a fairway, but I had a fourth week of your removal.
• 15:54
  Yeah, the problem is didn't go. I realise how much whiskey I
• 15:58
  own. Genuinely, I've moved.
• 16:03
  A lot of Glen Tuckers. It's, I mean, it's a fair whack
• 16:05
  of Glen Tuckers. So we actually humble brag a lot
• 16:08
  more longer than I thought. Yeah, Yeah, right.
• 16:11
  That's just to look at though. None of us.
• 16:13
  Open humble brag. How?
• 16:15
  Many. I mean like in the whole
• 16:18
  collection. Like 250 + 2. 100 Oh really?
• 16:21
  Yeah. Wow and.
• 16:23
  I think about 40 of those that have in the last six months.
• 16:26
  That is to be confirmed that the next episode will be recorded
• 16:29
  from the child scare. I can.
• 16:30
  Come at my you can come at my gaff.
• 16:33
  This you have to sit on like whiskey.
• 16:35
  Boxes. But yeah, what's the answer?
• 16:38
  That's just one. Yeah, the.
• 16:40
  Other one I have to just check my phone because I immediately
• 16:42
  forgot. So rambling.
• 16:46
  No, I've only tasted the dilute which is really really good and
• 16:49
  then I also got the Locklee overtone so stout has finished.
• 16:54
  Locklee 52% smells cool. I've not tasted yet.
• 16:58
  I like Locklee. He has featured before.
• 17:00
  Yeah, maybe. I went into it so much, we
• 17:02
  talked. About it at Whiskey Fringe, I
• 17:04
  think. Yeah, they do.
• 17:06
  They. Do seasonal releases as well?
• 17:09
  Yeah, yeah. One of the best Mr. remotes I
• 17:13
  had was one of my favourites was the Locklee.
• 17:16
  Is that? One of the only ones that you
• 17:17
  got that wasn't. I mean I had them.
• 17:19
  You mean about 8 times actually, I don't know if because
• 17:22
  listeners would no, but after like the last time we were doing
• 17:25
  a big thing about Mr. Grams. I bought 2 of the bottles,
• 17:28
  opened one, had not more, was very pleased about it, went
• 17:31
  about four or five bars and I think I got Nickneen in every
• 17:34
  single one of them and then went home and open my other one.
• 17:39
  And I have a bottle of nickname as well.
• 17:43
  So doing that, the mystery balls, it was great.
• 17:46
  And, you know, really, really in there.
• 17:50
  Like. When we were up doing our, our,
• 17:53
  our trip, the Grand Tour and yeah, yeah, that was like, yeah,
• 17:56
  it was, I mean, obviously it was all set to go, but that was the
• 17:59
  we could. See Bonus We didn't know that
• 18:01
  we. Didn't know that.
• 18:02
  We saw they talked about it the night before.
• 18:03
  We did the Friday night, we did the Friday night recording up
• 18:07
  there. In the castle.
• 18:08
  And then we went to the bar afterwards and they mentioned
• 18:11
  that this was something that we're doing.
• 18:13
  And then I think whilst the camera was rolling, whilst we
• 18:16
  were in the the bottles, the bottles were there.
• 18:18
  So I just thought, well, if they don't want to talk about it, we
• 18:21
  can cut it out. But it was great.
• 18:23
  And I believe sold out like, yeah, instantly, super quick.
• 18:27
  So I think they've got another second release of that coming
• 18:29
  out. Fantastic.
• 18:30
  Now, first of all, Ross, what am I drinking?
• 18:32
  You are drinking a Glasgow. Why?
• 18:36
  Just as Angus is and the new small cast collection they're
• 18:40
  doing and yours is in red wine. So cash strength, cash sampling
• 18:45
  looks great. I thought it felt really in.
• 18:47
  Greek red wine. So actually I should be drinking
• 18:49
  that, but that I've had enough of that whole week in Greek red
• 18:54
  wine. And I really thought that, like
• 18:56
  Glasgow, that's just a great spirit.
• 18:58
  Yes, we've had it. It's been a Ben Thompson did at
• 19:04
  Glasgow. I did a pizza.
• 19:05
  It was a pizza. And there was also, there was a
• 19:09
  Takaji cast that featured prominently.
• 19:11
  I had it for a few weeks. Yeah, exactly.
• 19:18
  Sorry. No, you're good.
• 19:20
  No, no, this Hungarian. Is not this Hungarian?
• 19:22
  Is not as. Good as I'm not sure.
• 19:26
  It was a tequila cast finish one in the last word I was really
• 19:30
  rewriting as. Well, but I also think it's
• 19:31
  great. I need a silly who have a core
• 19:33
  range, which has already been a success, but the impetus spirit
• 19:37
  unpetus spirit. But also they're just throwing
• 19:39
  everything at our spirit will work in all these different cast
• 19:42
  types. Yeah, yeah.
• 19:42
  Giving us as an audience lots of small batch cash strength,
• 19:47
  interesting whiskeys at a decent price.
• 19:50
  I don't know how much because truthfully, I have a second
• 19:54
  DRAM. Well.
• 19:55
  It's a secret DRAM and so I don't know how much I paid
• 19:57
  because I bought your DRAM. We've got Body Mary with vodka
• 20:03
  or whiskey. That's a good point.
• 20:04
  Yeah I do have a bloody Mary. I was visiting a friend in a bar
• 20:07
  today for an old school catch up.
• 20:11
  It was good. Went for luncheon and bar and I
• 20:13
  ended up buying by two in the afternoon.
• 20:16
  I've had three large clay vas and a large a large Highland
• 20:21
  Park 12 and a large Balveni 12 research.
• 20:25
  Yes, of course, you've never tried that.
• 20:28
  The diggers toasties and can rescue any man or woman because
• 20:34
  I needed a retoucher rescue. And so, you know, I've just seen
• 20:38
  good what we're going to order at my favorite pub on here, the
• 20:41
  Diggers. Well, do you know what?
• 20:44
  Yeah, I'll do. That but now also behind you as
• 20:48
  you notice we walked in here and we just saw a few post it notes
• 20:51
  dotted around the place that all say not for Ross.
• 20:54
  Yeah, quite clearly. And I think what's happened is
• 20:56
  Kev, because believe it or not, that Ballandale of 2016 is
• 21:00
  still. There, that's the culprit.
• 21:02
  Well, I think you're the culprit, but what's happened is
• 21:05
  so Kev has stopped listening to the podcast and started watching
• 21:09
  the. Podcast.
• 21:10
  A couple of times, Kev, God bless them, gives us so much
• 21:14
  with the athletic arms. So good to us.
• 21:17
  Let's just record in here a couple of things.
• 21:19
  You pull this up, it was. Woven.
• 21:22
  Podcast. No, no, it was the one.
• 21:24
  So the first thing I got pulled up was when Dario or Silly came
• 21:30
  in, the little bear came in and he brought in a sample of. 24
• 21:34
  year old white. Oak yeah, and Kev messaged ME3
• 21:38
  or four days after that episodes come out being like a few
• 21:40
  expletives being like, how on earth is there not a sample left
• 21:43
  for? Me.
• 21:44
  I am, he sort of said jokingly, half jokingly.
• 21:49
  You could sit in the backroom of my pub getting, you know,
• 21:52
  getting high on your own supplies.
• 21:55
  So he introduced the DRAM tax, which basically means that
• 21:57
  whatever people pray and we try to make sure we got all DRAM.
• 22:00
  And. Then that was the other
• 22:03
  situation that, well, the woven 1.
• 22:04
  The woman one, it turns out that you watch the woman podcast that
• 22:08
  the woman homemade on the table was there to be seen and that
• 22:13
  was actually stock of diggers and actually watch the podcast.
• 22:17
  That was the coffee 1 is that or is.
• 22:19
  It no the coffee 1 Hazel but I enjoyed the whole name.
• 22:24
  I. Gave us as my photo.
• 22:26
  He didn't mention the months later.
• 22:28
  I glad you enjoyed it. It's like just so happened we're
• 22:31
  speaking at Balland Alec, can you say, is that not above your
• 22:33
  shoulder? Last time we were down here.
• 22:36
  Yeah, it happened to be above my shoulder.
• 22:38
  And then I went up the next day and I said, OK, just, you know,
• 22:41
  when you watch next week's podcast, you've got a ballad and
• 22:45
  Alex down there he goes, uh huh. And we just refreshed our
• 22:50
  memories with. It well, you did.
• 22:55
  Yeah, I never had it to be. Fair.
• 22:57
  I said to you something like the lines of what would be the drama
• 23:00
  that would make you go, you know what?
• 23:01
  I'm just going to, I'm just going to crack into that.
• 23:04
  And you turned around and went, I think that one.
• 23:07
  And also now the place is litter.
• 23:09
  But not for Ross, it notes. But what you did do?
• 23:11
  Not for Ross. You asked.
• 23:13
  You asked Kev for a drama of his choice.
• 23:16
  Yeah, under 40 lbs. I said anything under £40.
• 23:19
  But you also said don't tell me what it is.
• 23:22
  Yeah, and a post it note it doesn't have not for Ross on.
• 23:25
  It and it's for and basically it was based on a question that
• 23:28
  he's asked for this podcast, but it was based on what would you
• 23:32
  buy? How much would you spend on a
• 23:34
  drama Whiskey and so. Yeah.
• 23:38
  Can you tell me? You know what?
• 23:42
  I've got a bit of paper, yeah. It smells heavily shed.
• 23:45
  Yeah, looks like too. It does.
• 23:48
  You love this grill. I.
• 23:49
  Would actually. He's been on the same glass
• 23:54
  suggests that maybe it's upper echelon of grams.
• 23:57
  I. I'm not, I'm not Did.
• 23:59
  You get a chance to try the the Old Smuggler.
• 24:06
  Yes, I did. It's not that.
• 24:10
  It's very, very soft and approachable, Yes, it reminds me
• 24:15
  of something that there's on 3030 that I've had in here
• 24:17
  before, but I don't think it is right.
• 24:19
  Okay. How do I notice you want to go
• 24:22
  around regions you want to go around?
• 24:24
  Age. Would you give me a clue, Gram?
• 24:25
  It's one of those things. I'll pass it around to the lads
• 24:27
  too and maybe we touch a bloody man in there, but heavily
• 24:33
  Sherry. It smells reasonably old as
• 24:34
  well. Do you think it's doing it's?
• 24:38
  Over over 18 or under 18. I think it's over 18.
• 24:41
  OK, good. Think it's over 20I.
• 24:43
  Think it might be around that. OK, right now any indication not
• 24:50
  beated, not beated. Not.
• 24:51
  Beated, right, OK. Charade, definitely.
• 24:54
  Right. OK, So what we're thinking then?
• 24:57
  Region, space, space. Space.
• 25:00
  OK, right. You're 50% you've got one of
• 25:02
  those is right? Yeah.
• 25:03
  So it's a space item. No, no, I'm OK just now.
• 25:05
  Thank you. Right.
• 25:07
  I'm going to give you 3 guesses. OK, I also asked for a premium
• 25:14
  drama, so sometimes it's hard to know what he's got because we're
• 25:17
  talking about 800 bottles. Yeah, yeah, we're talking about
• 25:19
  the largest open collection for a whiskey pub in Edinburgh.
• 25:23
  Well, the dramas bodies suggest you get paid for to actually
• 25:25
  don't you get? I do and that was I can advise
• 25:30
  into this question. Well, I'm having to think about.
• 25:32
  Christy, I don't know. I mean, I don't know, Like it's
• 25:34
  all. That might have been.
• 25:35
  Tell me as independently bottled.
• 25:37
  No, it's an official bottling. Yeah.
• 25:40
  Then I'll guess it's something along the lines of a Glenn going
• 25:47
  fuck off. I I absolutely hate you.
• 25:54
  We're. Going 25, Absolutely fuck off.
• 26:02
  Just for the audience, and I want to just say I'm absolutely
• 26:07
  delighted. Losers 5 right down there.
• 26:13
  Well done Ross, what you do? I apologize for everybody who
• 26:20
  hates I got right, but it's really consistent with what I've
• 26:23
  done on the channel where I generally went all the
• 26:24
  challenges as well. You said a few.
• 26:27
  You said a few things shut. Up.
• 26:29
  Shut up, Ross. Would you like to try it before?
• 26:32
  I've never had it before. And let's discussed this first
• 26:35
  question that came in from Kev and it said how much would you
• 26:38
  pay for a DRAM and a bar? And I guess you ready for this?
• 26:43
  You start with me. Yeah.
• 26:44
  I mean, he's tighter than two coats of paint. 4.50.
• 26:51
  No, no, it depends. Like, I mean, a lot of a lot of
• 26:54
  it depends on. Really.
• 26:55
  But also, do you know how much you have spent on a DRAM before?
• 26:58
  What's the? I I don't think I've spent more
• 27:02
  than about £25 on a DRAM. If I'm being truthful, I don't
• 27:05
  think I've spent. More than that, I.
• 27:06
  Think I probably have spent that I'm trying to recollect, but I
• 27:10
  don't think I've gone over that. That said, actually I may have
• 27:15
  got gun going over that. I was in Japan at and this is
• 27:20
  because it's on my holiday budget and there must have been
• 27:22
  a wee bit leftover but travellers checks when we were
• 27:25
  in, we stayed in the hotel in Tokyo, Hotel Akura, and they had
• 27:30
  an exclusive single cask. I don't know if it was single
• 27:34
  cask, but it was an exclusive Glen Park, less possibly 25 year
• 27:39
  old. I think that would have been
• 27:40
  about four, you know, translation for the money.
• 27:44
  Yeah, but that might have been about £40 a.
• 27:46
  Drive and in the moment you're like 2.
• 27:48
  In the moment, last night, the holiday, go for it.
• 27:50
  Yeah, that'll be nice. It's a hard one, I think when it
• 27:54
  comes if you break this question down and two.
• 27:57
  Years ago to what you would spend now I guess would be.
• 27:59
  I don't know. I don't know, Maybe it would be,
• 28:01
  but maybe the other way. Maybe two years ago or three
• 28:04
  years ago I might have been caught in with like a.
• 28:07
  If you spend more, I'll get better.
• 28:08
  When you see a down. War or something like that, but
• 28:11
  you're not going to like this, you know it's also depending on
• 28:14
  where we are, of course we're doing if I go into your bar at
• 28:18
  Scotch, you know you're going to be paying a premium anyway
• 28:21
  you're. Going to be paying a premium
• 28:23
  certainly for like those base drafts.
• 28:25
  What you'll see it, what I will say is for the high end drafts,
• 28:28
  like see for example our most ridiculous whiskey, yeah, most
• 28:31
  highest price is a £950 pair for McAllen 40 at the McAllen
• 28:37
  Distillery. It's 1800.
• 28:39
  Pounds. So the context.
• 28:40
  For the high end, we're actually relevant cheap base.
• 28:44
  Yeah, 100. Percent was gonna ask you.
• 28:45
  You know, it's one of the things from a barn is now you're in
• 28:48
  your new drop, you gonna make it 35 miles.
• 28:50
  It's gosh. It's unlikely because of course
• 28:54
  I want. More people.
• 28:56
  To drive from the bottom, but that's the.
• 28:57
  Thing some more DRAM so then so. But what I'm saying is would I
• 29:00
  spend, would I spend 40 to 50 lbs in your bar when I know I'm
• 29:05
  getting 25 mil, but because I extra 10 mil.
• 29:07
  Yeah. And suddenly you look at you
• 29:08
  say, well, hang on a minute because you could look at it
• 29:11
  from 2 points and its value at the same time.
• 29:14
  I think I've probably been silly.
• 29:15
  I've spent again 40 or £40 probably most I would probably
• 29:19
  say 40 lbs and. You've said that before.
• 29:22
  I would say yeah, But then what I would also say is we'd be very
• 29:25
  lucky on the podcast. And I've tried much more
• 29:27
  expensive whiskey that I haven't had to pay for.
• 29:29
  Yeah. And if I'm being totally honest
• 29:31
  with you, I remember those better than a 40 lbs.
• 29:37
  Yeah, that's fair. There was.
• 29:38
  There was. I couldn't even answer the
• 29:39
  thing. I spent maybe not that long, but
• 29:41
  we got a few months. I was in a bar in Edinburgh, a
• 29:45
  grass monkey, and they have a break even bottle and it was
• 29:48
  like a Valvani. I don't know.
• 29:51
  I know it was a Valvani and I know it was a decent age, 20
• 29:55
  plus sort of thing and it must it was about maybe 20 odd, quite
• 30:00
  a bottle and that. Was.
• 30:03
  A break even and I spent that. I can't remember, you know, But
• 30:07
  then I've tried the Ben Roma 50, which you'd be looking at around
• 30:12
  about what, 2000 lbs? Yeah.
• 30:15
  So you'd be looking at, for me, probably 150 to 180 a gram.
• 30:20
  Right. So again, I've had that and I
• 30:22
  can remember it. I've had a few other grams.
• 30:24
  There was a Glen burgie. I can't remember, it's a
• 30:28
  Samaroli Glen Burgie. Glen Burgie was £95 a gram.
• 30:31
  Yeah, I've had that and it was absolutely delightful.
• 30:33
  That was a Singaporean. Yeah, yeah, Singapore.
• 30:35
  I know it was made exclusively for the Marina Bay Sands Hotel.
• 30:38
  Yeah. So I've had it's more expected,
• 30:41
  but in terms of paying for it. What you would actually pay for
• 30:43
  a gram in a bar? I mean, I think it's probably
• 30:46
  the moment that takes you as well, isn't it?
• 30:48
  If you've got better and actually £50.
• 30:51
  Yeah, yeah. I think, but that's maybe.
• 30:54
  But maybe a distillery that had a cool get one more things and
• 30:58
  something that has that personal connection or something maybe is
• 31:01
  the year of birth. Yeah, etcetera.
• 31:03
  I think that's what I would spend more, certainly.
• 31:05
  I'd probably be, I'd probably be much happier going a lot higher
• 31:09
  on a bottle rather than a DRAM. Oh yeah.
• 31:11
  So I think, yeah. Well, let's add that question
• 31:14
  in. Oh, how much would you?
• 31:16
  OK. Well, we'll finish with the DRAM
• 31:17
  question then. All right.
• 31:19
  How much have you? How much have you spent on a
• 31:21
  DRAM? How much would you spend on a
• 31:22
  gram? And you've travelled the whole
• 31:23
  world. Right.
• 31:24
  Yeah, I totally forgot about Japan and I think it's mentioned
• 31:27
  it. So like quite a lot of the bars
• 31:29
  I was going to in Japan, you'd buy 10 mil pores and the main
• 31:34
  thing you're doing is sampling a lot of stuff.
• 31:36
  And because of the exchange rate, I've probably been.
• 31:39
  Yeah, quite favourable at the moment.
• 31:41
  Yeah, but when you had been there, Yeah.
• 31:43
  But I I still think I've probably paid about, I think
• 31:45
  probably more expensive drama. I had a, it was a 1981
• 31:49
  distillery of Balbeni bought by Cam Heads, but I listed as
• 31:54
  Balbeni and I think that was probably about 4 four ¥5000 a 10
• 32:00
  mil pour. Yeah, £25. 10 mil.
• 32:03
  For 10 mils so. You're looking at like 90 quid
• 32:07
  100. Yeah, that's what I mean.
• 32:08
  I got a 10 mil pour. I mean in the UK back here I
• 32:12
  again, I'm more likely pay more if it's a break even or
• 32:15
  something. So I paid £30 or £35 for a 30
• 32:19
  year old Spring Bank or something like that, which I
• 32:21
  didn't feel upset about, but I think most expensive gram big
• 32:26
  Cam and I went haffers on a 12 year old Glenfiddich dumpy can't
• 32:31
  hit can I as welling And I think that I think so I think that was
• 32:35
  like maybe that was like £50 each a pop and we'd already done
• 32:40
  a taste in the Glenfiddich and had about 7 drams.
• 32:42
  So I at that time, at that time I was writing down notes.
• 32:45
  So it started off like 12 it's you know, but you know, 85
• 32:50
  percent, 85% expounded, 50% Sherry cast apples, pears, all
• 32:54
  this kind of stuff. 15 a little bit less and then it goes out
• 32:57
  through the night. And then the last page just said
• 32:59
  we had can heads dumpy 12 year olds, nothing about it.
• 33:04
  I don't remember chasing it at all.
• 33:08
  But yeah, so that probably about 50 or 60 quids and.
• 33:10
  You know, I would say that this probably puts us in the top,
• 33:14
  top, top brackets of a willing to spend £40 on a DRAM,
• 33:18
  gentlemen. I think, I think that's shows as
• 33:21
  a passion for whiskey among all of us.
• 33:23
  I would say that I have definitely spent more than that
• 33:28
  on a whiskey. I would say yeah, yeah, I've
• 33:34
  probably spent about 70 or 80 lbs for a DRAM whiskey,
• 33:37
  depending on what it was you when.
• 33:40
  Sometimes when I see a whiskey that I believe is good value, I
• 33:44
  can't help but buy it. So very recently I was at the
• 33:49
  Glass House, natural friend of the podcast, and he has a 1981
• 33:53
  Colburn, which is part of the Railroad series from Gordon
• 33:56
  Macfallan. For a single pour of that was 32
• 33:59
  lbs. That was such good value that I
• 34:02
  almost ordered a double. Yeah, I ordered a single and I
• 34:06
  was with Dougie Little a time for all my whiskey also been on
• 34:09
  the podcast and he ordered a 1969 Strathaela Gordon Macphail
• 34:15
  and for a single was 45 lbs a grand.
• 34:18
  Now my father was born in 69. We used to often speak about and
• 34:22
  kind of fantasize about going up to battle Blair Decelerate, who
• 34:26
  used to do the vintage system for the age statements.
• 34:28
  And. Me and my dad just talk about
• 34:31
  when we get up there, we'll buy a 60 in 1969 and we'll buy in
• 34:35
  1999 a few 99. We went up there.
• 34:39
  They didn't have any by the dams.
• 34:41
  It's still something that soon, if I would ever find that in the
• 34:43
  bar, Kate was getting here and a miniature, I would buy a drama
• 34:46
  in 1969 for my dad. And for that circumstance I
• 34:51
  would pay upwards of £100 for that.
• 34:53
  Yeah, because it's it's part of the story.
• 34:56
  It's part of that leash. I've got my father, it's part of
• 34:59
  my journey into whiskey. And so for that DRAM, I would
• 35:02
  probably pay upwards of about £100.
• 35:04
  I have paid 17 lbs before which? Is wrong, yeah.
• 35:09
  It's too much, yeah. I would say from a dramas,
• 35:11
  realistically, you can come to the beggars and you can get
• 35:15
  drams for less than 6 lbs that are genuinely impressive.
• 35:21
  Yeah, but it's all circumstantial.
• 35:23
  It's. In the drum, like talk about a
• 35:26
  bottle, right. You could buy a bottle and you'd
• 35:28
  keep a bottle. Once you buy a drum, Yeah, it
• 35:31
  has to be drum. Yeah, right.
• 35:32
  And then that's The thing is the problem you've got is like, for
• 35:35
  example, like we come here because cable and there'll be
• 35:39
  other bars that do the same. Or when we were in the inside
• 35:43
  Europe, you, you said, what's, what's your break even?
• 35:46
  And they said, well, we got rid of it finished yesterday.
• 35:48
  I can't remember what it was, but it was a belter.
• 35:50
  And I wish you hadn't told me because I got a bit of formal
• 35:52
  missing out on that. But the point of the matter is
• 35:55
  if you're would you, would you go all the way up up to pay £50
• 36:00
  for one DRAM? So it's not only is it ever my
• 36:03
  intention. Hasn't it?
• 36:04
  No. But then what do you what?
• 36:06
  So what? So the problem you have is that
• 36:07
  if you have something before that DRAM, yeah, or a few things
• 36:10
  before that DRAM, like up a Bloody Mary or what have you,
• 36:15
  and then you sort of go, oh, I'm going to spend that, like that's
• 36:19
  it. And then after what form was?
• 36:22
  That I would certainly be more likely to say.
• 36:24
  I can't believe they've got that.
• 36:25
  Yeah, I'll come back and try that.
• 36:27
  But then what are you? Are you?
• 36:29
  Are you, Are you getting yourself ready?
• 36:31
  You're lighting a wee candle, are you?
• 36:33
  Yeah, Just get as. Magic as you want, yes, but I.
• 36:36
  Would say it depends as well on the day you've had it.
• 36:38
  Like sometimes I've gone to the pub, it's been like like a shit
• 36:43
  day or like, or just a really, really long day.
• 36:46
  I've worked bloody hard. And then I'll get again, I'll be
• 36:48
  like, you know what, I'm going to have that 15 or 20 LB draft.
• 36:51
  Yeah, maybe I've been eyeing up the last few times I've been in
• 36:53
  the bar or something on those things.
• 36:55
  I'll do that probably more often.
• 36:57
  Or even if I was out with mates and they're all drinking
• 36:59
  cocktails and they're drinking 1213 LB cocktails I suppose.
• 37:02
  And I'm like, you know what, I'll get a solid, really good
• 37:05
  DRAM that maybe wouldn't think of getting otherwise.
• 37:08
  Yeah, I think 15 to 20 lbs is a range that I maybe go to
• 37:12
  slightly more regularly. Yeah, like 50 or 60 lbs.
• 37:15
  That's like once every 5. Years the.
• 37:17
  Rose pack what did the Rose pack the Rose the Rose the Rose pack
• 37:20
  got your for your birthday. That was about 25 lbs.
• 37:23
  So that was £50. Now that was and that's the next
• 37:26
  thing that's the next problem an expensive DRAM.
• 37:28
  I like what truck did there. We're having camp is split it
• 37:31
  right because the problem you've got is if you're like I wish.
• 37:34
  I wish 10ML was available in. The UK.
• 37:37
  If you're, I think it's so good, genuinely.
• 37:40
  If you're going out with a group of people and you see there's a
• 37:42
  40 LB drama up there, I really, really want to try it.
• 37:45
  You're you're buying that. But then The thing is you're
• 37:46
  having to buy that for the other three or you go and listen,
• 37:49
  guys, here's here's yours. I got that.
• 37:51
  Yeah. You know, it's because The thing
• 37:53
  is that's what that's what we said.
• 37:55
  Questions about sharing, questions about being in the
• 37:56
  company of others, it's all that kind of stuff.
• 37:58
  So again, and we've got loads of questions to go through.
• 38:01
  And we've also got a game of player distilleries, right?
• 38:03
  Or player drums, right? Whether that's going to say from
• 38:06
  a ball point of view, I would rather pay.
• 38:08
  A lot more for a. Bottle and that bottle can set
• 38:10
  until I'm ready to open. And again, that bottle can be
• 38:13
  consumed as quickly or as as long over a longer period of
• 38:18
  time I want. And there's the opportunity to
• 38:21
  go, I'm going to open that at this time or I'm going to share
• 38:23
  that with this person. And you can do that like your
• 38:25
  dad. I would say you're 1969.
• 38:28
  Like what would a bottle of that cost?
• 38:30
  I think it was originally about 1500 lbs and it's probably
• 38:33
  closer to 2 1/2 grand. But then the circumstance was
• 38:36
  the idea of going to be father and so trying to drink in their
• 38:38
  vintage. And I would say to kind of give
• 38:41
  that nod to what Chuck just said, that is right, these
• 38:45
  drams. I would say that I spend over
• 38:47
  £30 on a DRAM 3 or 4 times a year.
• 38:52
  And I am a whiskey professional. I have worked in whiskey and I
• 38:56
  would absolutely sacrifice that genuinely because I care about
• 38:59
  the whiskey and I want to know about the whiskey.
• 39:01
  Equally, what I've just said, I've spent £8200 a DRAM.
• 39:05
  I have never spent over £200 on a bottle and when I'm generally
• 39:12
  buying bottles of a lot of independent bottlings and
• 39:15
  spending generally between nowadays, because whiskey is
• 39:18
  inflated probably between 70 and 1:30 for most of the bottles,
• 39:23
  and the exceptional circumstances of buying
• 39:25
  something really old or something in 1999 I like to buy.
• 39:30
  Pushing that 200 LB mark has then been wishes that I can't
• 39:33
  wait to open. I'm just waiting for a reason to
• 39:35
  open. Well, that's the first question
• 39:37
  and second question we're listening.
• 39:39
  And then Mr. Mr. Al Foz has said this is leads on quite nicely
• 39:43
  actually. What bottle would you consider
• 39:45
  to be a perma shelf As soon as it's finished, you replace it.
• 39:49
  So you've got, you've got 250 bottles, right, right.
• 39:54
  Are you regularly tapping into that?
• 39:55
  But for you, as soon as you finish your bottle, what one are
• 39:58
  you replacing? What are you replace?
• 40:00
  What are you just constantly replacement at the same?
• 40:02
  Time. That's a really good question.
• 40:06
  To be honest. I think rotation wise, stuff I
• 40:08
  get through quicker would probably be a bourbon or
• 40:12
  something like that. So I think like an Eagle Rare
• 40:14
  10, OK, if I finish one of those, I'd be really looking to
• 40:17
  get another one of them. What's for 30?
• 40:19
  Pound in the supermarket. Yeah.
• 40:20
  And it's great. Yeah.
• 40:21
  Like really, really good. Well, that.
• 40:23
  Comes up. Later on, but sing them all.
• 40:28
  It's tough because I buy loads of indie stuff and that's why I
• 40:31
  can't repeat the Yeah. So that's what I'm really
• 40:34
  excited to look at and try. Maybe like a Spring Bank 10.
• 40:40
  But then again, I haven't opened one of those in a really, really
• 40:42
  long time. My biggest issue is that I'll
• 40:45
  buy a bottle, open it. The first like third, I'm like,
• 40:48
  this is great. This is super cool.
• 40:50
  Really excited about this. Second third I'm a lot slower
• 40:52
  with and then like the last third I'm like, well, this is
• 40:55
  precious because once it's gone, what do you do?
• 40:57
  So then it hangs it out for ages and then potentially goes kind
• 41:00
  of maybe gets a bit oxidized and then I'm like less interesting.
• 41:03
  That's fair to admit to yourself, to be like you have
• 41:06
  such fond memories of a bottle. Yeah.
• 41:08
  That you go, I don't want to finish it.
• 41:09
  Yeah. So for me, I I've only Ms. go
• 41:14
  home in it I. Mean they are looking for.
• 41:18
  Sponsors M&S. I have finished my M&S go Home
• 41:21
  and so maybe but I have I was saying there's only actually
• 41:24
  about two bottles I think of repeat purchase.
• 41:27
  First one is been having torch Akada.
• 41:30
  It's just you know £30.35 pound £40 you know Pete's Whiskey
• 41:36
  really, really nice. Just a very very.
• 41:39
  It's just a kind of solid. Kind of a covered staple I would
• 41:41
  say. I've actually three times of 3
• 41:45
  bottles of repeat purchase. The other is just Wild Turkey
• 41:49
  one O 1 because I like it. Yeah.
• 41:51
  And that's my go to old fashioned component.
• 41:53
  So I've I've purchased two or three bottles of that in the
• 41:55
  past. I've got, you know, half a
• 41:58
  bottle in the house and I think once I've finished, I'll
• 42:01
  probably buy another one because it just for making old fashioned
• 42:05
  because I just like that it's 50%, you know, permanent 50% and
• 42:09
  it just goes, you know, other permits at 40%.
• 42:12
  I just. Yeah, I want that extra AB
• 42:14
  bottle, but I'm. Spitting water and sugar in it
• 42:17
  and then the other one is weirdly 12 year old roll of the
• 42:21
  gar, all right. Well.
• 42:24
  I finished that and bought another bottle.
• 42:25
  That is I really. Like rolling off the GAR?
• 42:28
  I've not got it currently, but I did do that.
• 42:30
  When I like when I finished it's.
• 42:33
  Just like real honey. Heather.
• 42:36
  Just like I always think it's like.
• 42:38
  Rather forgotten. Guys.
• 42:39
  That's a real niche pool. I always feel like it's like the
• 42:44
  standard whiskey, like if you went like if you, if you went
• 42:47
  into like a hotel and it was one of these hotels that gives you
• 42:51
  like a, a kind of. Blank or.
• 42:55
  Something a blank decanter with just two drums in it.
• 42:58
  I feel like it's like that, like just standard whiskey, but like
• 43:02
  Highland whiskey, but just nice, yeah.
• 43:05
  For me, you guys know that I mentioned but I don't.
• 43:08
  Drink at home, yeah. Yeah, yeah, I never drink
• 43:10
  whiskey at home, but speaking through whiskey dad and lad
• 43:14
  Robert Bars eyes, I know for a fact his staples are since he
• 43:18
  discovered when going went oak and he's generally a Sherry guy.
• 43:23
  If that's finished, he'll get another.
• 43:25
  Yeah, honestly, since it was released in the old branding and
• 43:29
  since Billy Walker took over, Glen Alaki 15 is something that
• 43:33
  is always featured, even in my dad's collection with 20
• 43:36
  bottles, but it's 5 bottles, you'd always get Glen Alaki 15
• 43:39
  because bang for your buck for that category.
• 43:43
  It's just tasty. It's not overly complex if
• 43:46
  you're not looking to really overly study it, but you can
• 43:49
  pour a glass anytime of the year and go do you know what?
• 43:51
  I like that and I know I like it.
• 43:53
  So that's what I'll give a shit on behalf of because I know my
• 43:55
  dad would definitely say that for me.
• 43:59
  I've got a bottle in the house I'm so proud of having and when
• 44:02
  I finish it, I know I'll replace it.
• 44:04
  And it's adding ten. And there's so many stories.
• 44:07
  I think maybe was one of my whiskey stories.
• 44:10
  And that's a bottle that anybody that comes in doesn't know
• 44:13
  whiskey and pull them around 10. They're having a highball,
• 44:16
  having a cocktail, have it neat. I don't really care, but I like
• 44:19
  talking about them. And that's a bottle that once
• 44:21
  it's gone, I'll absolutely replace it.
• 44:24
  I think I struggle with it so I don't have 250 plus bottles.
• 44:29
  I have an OK whiskey collection. A lot of my balls are just for
• 44:32
  me at look at. That's nice.
• 44:33
  But I would say I feel under pressure now as well.
• 44:37
  I don't have a sort of hoose DRAM where I always feel like I
• 44:42
  like to buy new bottles or like tap into them and they go down
• 44:45
  slowly and in the house. Current wife doesn't really
• 44:47
  drink this case. She's tried a few recently,
• 44:49
  which is great. But at the same time.
• 44:51
  But what I will say is if I'm going to go by the bottle that I
• 44:56
  have replaced most recently and I will be replacing again and
• 44:59
  again, it was an independently bottled, one of them has been an
• 45:02
  independent. So I'm going to go for a
• 45:03
  distillery only because I think this is quickly becoming the
• 45:06
  distillery that I'm falling in love with.
• 45:08
  I'm looking for sponsorship. Please invite us up.
• 45:11
  And I like the stories behind Melton Duff.
• 45:13
  I like the fact that Lindo's Abbey, it's FIFA like I like the
• 45:16
  engineer and it's FIFA all that. But for a whiskey that a
• 45:19
  distillery I just seem to love everything that's coming out is
• 45:21
  is it's hard to marking. Yeah, it's so fair.
• 45:24
  Right and the hard to marking and Sherry I fell in love with
• 45:27
  went away and bought a bottle of it.
• 45:28
  And then when we were up at the up in Dornak, I bought the
• 45:32
  Thompson Brothers. I'm nearly finished.
• 45:36
  It's the fastest, but it's the most fastest evaporating bottle.
• 45:39
  This year, right? And it's like you say, it's of
• 45:42
  all the other stuff, The other one actually to shout it was the
• 45:45
  Dalrymple that I had for Oh yeah, love that as well.
• 45:48
  But the Thompson brothers, Arden American bottom.
• 45:51
  I know that's going to be really difficult to get my hands on
• 45:53
  again, but basically I'm just going to buy another hard mark
• 45:56
  to be. Fair, I just in like the last
• 45:59
  one of the last ballots they did.
• 46:00
  I bought one of the tour of eggs they did and I collect.
• 46:04
  Collect. So in theory I should be going
• 46:07
  up in two weeks time. Yeah, local collection.
• 46:21
  I've got two weeks off. Coming up and I.
• 46:25
  Was like, like if I do that, I've got to go.
• 46:27
  I like that. So yeah.
• 46:29
  That's really good. Yeah, I've got to go.
• 46:31
  OK, so yeah, mistake. It's like it wasn't.
• 46:33
  A mistake, it was like tactical and I might see if I can message
• 46:37
  the Wolf Burn guys zooming out. My last edition to that is what
• 46:42
  I will say is the bottle that I have bought the most of.
• 46:45
  Yes. It stalked and Bros.
• 46:47
  Over 6 I was going to say that the over. 6 blend when I tried
• 46:51
  it for the first time I didn't even get to finish the first
• 46:53
  bottle before I bought a second. Yeah, I think I bought 4 really
• 46:57
  straight away. I did something similar, like I
• 47:00
  bought 2 for me and then I bought 1 to give to my dad like
• 47:04
  immediately and not something I would normally do.
• 47:07
  Yeah, because I was like, you need to have this.
• 47:09
  This is so good. I think I said in dormant part
• 47:11
  one that it was the best. Yeah.
• 47:16
  Right, so we've got this next one.
• 47:17
  So yeah, thank you very much for that.
• 47:19
  That was Mr. Al Foz. This is JHL 1086.
• 47:25
  Sorry, I've had to take a screenshot, so I can't get your
• 47:28
  proper name as well. Be signaled in here.
• 47:29
  If you could only drink one DRAM for the rest of your life, what
• 47:33
  would it be? Under £75.
• 47:36
  Oh. Great question.
• 47:38
  Let's go fast on this because we have got a hell of a lot.
• 47:42
  I will say I see I work in a bar called Scotch but I want to see
• 47:50
  a burden and that's a disaster under £70.
• 47:56
  Elijah Craig, Small Batch. OK.
• 47:59
  Anywhere in the world, any season, any temperature, any way
• 48:04
  to drink it, Elijah grades will back $40.
• 48:07
  Under 75, OK. I hate that that's my answer,
• 48:11
  but it's the true answer. If I've got unlimited supply of
• 48:14
  it, then G&M Linkwood 15. Distillery labels.
• 48:19
  Yeah, that's still the relabel. Under 75.
• 48:22
  I think definitely, yeah, under 7540. 3%.
• 48:24
  As well, right? It's apps like always like I.
• 48:27
  Mean. Like 46% no, the partial chill
• 48:33
  filters. I think it's 43 but it is great
• 48:38
  great drop. I mean the 20 fives outrageously
• 48:40
  good, but the 15 was always great.
• 48:43
  The more like sometimes was hit or miss batch I.
• 48:45
  Like them? All but I really like the link.
• 48:47
  That's a good answer and something that's niche for.
• 48:49
  Also anything you can now sell back.
• 48:52
  Yeah. I would just go for that
• 48:55
  Mornington Muscat cast on the on the I know a weird, weird
• 48:58
  answer, but on the basis on the basis that I just kept again and
• 49:03
  again and again when I came in here, I just.
• 49:05
  Kept going shit, that's Nicole I.
• 49:07
  Really love that, I think that is.
• 49:08
  Wild. It is a wild choice is.
• 49:11
  It only whiskey. Yeah, well.
• 49:17
  I don't. Know.
• 49:19
  That's a good. Answer.
• 49:21
  Why not I? Mean always don't believe on the
• 49:25
  spots on this. Can't have anything else, yeah.
• 49:27
  I'll have. Something.
• 49:28
  Supporting. Yeah, I'll.
• 49:31
  Go. I'll go left, you'll leave it.
• 49:34
  I'll go if it's under 75. That is under 75.
• 49:37
  Yeah, I'll go there. Harsh release, not the second
• 49:42
  release. All right, OK.
• 49:43
  Yeah, after we did that, the days about the second.
• 49:45
  She's doing the double. Not the rock.
• 49:47
  No. The Rylai.
• 49:48
  Also the Rylai. Yeah.
• 49:49
  Oh, yeah. Oh, yeah.
• 49:50
  Oh, yeah. Oh, I accept.
• 49:51
  Accept, accept, accept that. Why you whiskey?
• 49:53
  Fight Frye. So so we've just done, unless he
• 49:56
  saw his podcast about the rye of bourbon, a really niche lowland.
• 50:01
  It's under five years old and an independently bottled nothing
• 50:04
  distillery mass. Produced.
• 50:07
  So wanking, right? OK, this has got to be quick
• 50:12
  fun, right? This could be, this could be
• 50:15
  funny. This is a whiskey amateur on
• 50:19
  Instagram. Thank you again.
• 50:20
  If you could describe each other as bottles of whiskey, this is.
• 50:25
  Not great for me as the podcast whipping boy and I'm not looking
• 50:31
  forward to. That shall we, shall we have a
• 50:32
  wee time to think about that? We'll come back, come back.
• 50:36
  We'll we'll take it in touch to get right crossbar.
• 50:40
  We bought the dimple. Right.
• 50:46
  OK. Yeah.
• 50:48
  Whiskey. OK.
• 50:50
  Lewis Malcolm's. If you were to design A pub
• 50:52
  crawl in Edinburgh, where would you go?
• 50:54
  No, no, I think we're going to do this.
• 50:57
  OK because we've talked about it already.
• 51:00
  I'm going to just. I think the problem we're going
• 51:02
  to have is, I should say as well, I've never got a chance to
• 51:05
  go to the opening on Sunday. But the Finch is now open.
• 51:10
  And Smith, the Finch. And what I think that does is
• 51:13
  that gives us either a start point or an end point.
• 51:16
  Yeah, right. And I think this because beyond
• 51:18
  there it's only. Carpet.
• 51:20
  Warehouses entirely short, so there's some.
• 51:22
  Great stuffs on the way to that. Yeah, but what I mean is that
• 51:27
  figures has got to be. The final.
• 51:29
  Or the start point, I think also to kind of go, if you're
• 51:34
  thinking about logistics, the tram is also a great thing
• 51:37
  because you can think of, obviously we're going to talk
• 51:39
  about people and places that we've talked about on this
• 51:42
  podcast before, but we always have to go to the Decker is
• 51:46
  where we. Are.
• 51:47
  Obviously we obviously have to end up somewhere at Scotch, at
• 51:50
  the Balmoral at some point we have.
• 51:58
  This is going to be my question. Pubs not bars.
• 52:02
  And so for me, I would, I would go.
• 52:04
  Finch. It was great service.
• 52:07
  San a real enthusiast mother superior.
• 52:09
  I'm skipping Nauticus. Nauticus is a bar.
• 52:11
  I would I would in between those two I would do boulders rest
• 52:16
  which I'm looking. At a lot I'll do I'll do the
• 52:20
  Finch, I'll do Mother Superior, I'll do Uno masks for their
• 52:23
  world whiskey selection. Right.
• 52:26
  OK inside your diggers. OK, that's not the belfry.
• 52:30
  I am because inside your. Sister Bar.
• 52:32
  It's the sister. Bar.
• 52:34
  Belfry is a fantastic pub with better value.
• 52:37
  Not a drama yet. It's, it's the same order, same,
• 52:41
  you know, same idea, but actually a better margin, but
• 52:44
  inside you. It's such an icon for Edinburgh
• 52:46
  for me. And obviously finishing that
• 52:49
  there's it's the best pub in Scotland, so.
• 52:52
  What we packing 55 places. That's what I will at 5:00 and I
• 52:56
  would say, you know, last is only one that you wouldn't the
• 52:58
  frame as a whiskey pub, but they have a larger Irish and bourbon
• 53:02
  selection and 90% of bars in Edinburgh, that's a bar.
• 53:07
  OK. That's going to use a bar for
• 53:08
  me, OK? That's the last word would be a
• 53:12
  bar then, in that sense. Last word would be a bar.
• 53:14
  Yeah, yeah. I mean I we each doing it.
• 53:19
  I don't know, yeah. Exactly right.
• 53:21
  If we start Finch, I would maybe end it Finch because I feel like
• 53:24
  a bit more so diggers. I would do belfry.
• 53:27
  I love the belfry. I lived like across the road for
• 53:30
  about 7 months. So unfortunately they're they're
• 53:33
  used to me in there or used to me there afterwards.
• 53:38
  Maybe saw by the black cat last? Shit in a war.
• 53:42
  Yeah, we should be a pretty good shout.
• 53:44
  I do think you know, Mass is a great shout just because great
• 53:48
  place for a beer and a bourbon or international whiskey or get
• 53:51
  yourself a open high, open high bowl.
• 53:53
  I like. The black cat as a shirt, too
• 53:55
  spenny but it's so good. Yeah, I would.
• 53:57
  I would go I'd go soup Mother Superior probably over not kiss
• 54:01
  because it is more it is more cocktail bar.
• 54:05
  Not Kiss is almost too successful now to be a whiskey
• 54:08
  pub. It's.
• 54:09
  Such a refined world class. Bar, it's a, it's a Phenola bar.
• 54:12
  Like they're great guys in there and they run a great bar.
• 54:16
  Yeah, yeah, sometimes I have to wait too long to get to get I.
• 54:21
  Think, I think. I think.
• 54:22
  I mean, unless you've got anything to add to no, no, no.
• 54:25
  I'm honourable honourable mention to Boulder's rest
• 54:27
  though. And all I mentioned is just as
• 54:29
  landing. Oh yeah.
• 54:32
  I've not put my line up, yeah, actually, but John and the
• 54:35
  tutor, Fanny's down in leaf and the whiskey.
• 54:37
  Related game you can play where you can.
• 54:40
  Yeah, I think Tutor's Landing. I wish I drank there more often.
• 54:45
  It's huge, by the way, the outdoor seating is mucky.
• 54:49
  Great place for scan as well. Oh, really?
• 54:50
  Yeah. Yeah.
• 54:51
  Right, so well the whiskey granddad, he also asked if you
• 54:55
  could only ever drink 1W for the rest of your life, what would it
• 54:57
  be? Why?
• 54:58
  So we finally covered that one as well.
• 55:01
  No difference. Is that is that limited budget?
• 55:04
  No, no, unlimited. Tomato and 36.
• 55:07
  I would. Bathe in tomato.
• 55:08
  I would take 30 years off. Tomato.
• 55:10
  Tomato. 6 The virginal, yeah. Tomato 6 for me.
• 55:15
  Every single time I try it, it kills me.
• 55:18
  Everything I know about whiskey, everything I think I know about
• 55:20
  whiskey to math. And 36 is the best whiskey in
• 55:25
  the sense it's always in my top three.
• 55:27
  Whenever something new enters, I still make room for Fantastic I.
• 55:30
  Guess I'll just go for some egg because it's.
• 55:35
  Just kill woman, Sunny. Yeah.
• 55:38
  Go for kill Woman, Sunny. Because it's Sherry.
• 55:40
  It's Pete. It's what I mean.
• 55:41
  I could have gone for it to be honest.
• 55:43
  On the. First question.
• 55:44
  But. I'll go for it in a second.
• 55:45
  I mean, I'm not a limit of a budget, so I should definitely
• 55:47
  go for something more expensive. But just exactly what you want.
• 55:50
  Yeah, long more 1983. I was thinking about saying
• 55:55
  that, but it's a really tough question.
• 55:56
  I don't think I've got an answer because there's too many, too
• 56:00
  many different vibes. Yeah, they also say.
• 56:02
  It's about 36 is ridiculous. It is.
• 56:05
  You're getting a highball. That would be fucking it.
• 56:06
  Would be good and if you get it is it is.
• 56:10
  But if I go to one thing I like the Westie d'angerelle, that
• 56:14
  would not disappoint the Westie d'angerelle.
• 56:16
  I've also, I've also got the back of, I mean, Glenn Parker's
• 56:19
  40 in that category. I mean, but then also just Glenn
• 56:24
  Parker's 1991 GNM. Yeah, I think I've only had it.
• 56:30
  I'm not sure I have had it. It's like it's, it was the start
• 56:32
  of an obsession like. Was that?
• 56:35
  What was that? Yeah.
• 56:38
  What's the taste in notes for that talker?
• 56:40
  Have you got one? I've got one on the gaffe.
• 56:43
  Yeah, I'm going to stay on the Five day for the Whiskey Stories
• 56:46
  newsletter subscribers. I'm going to Madden 6.
• 56:48
  Yeah, you. Do have a chance to enter?
• 56:51
  You have a chance to get that. I handle it.
• 56:53
  How did you sign up the newsletter?
• 56:54
  You can do it through to our website,
• 56:56
  wehavewhiskeystories.co.uk, which is really, really didn't
• 57:00
  updated, which I've got there. You've got a link there.
• 57:02
  You get through our link tree. You can go into one of the links
• 57:05
  in our BIOS. You'll be able to find it there
• 57:07
  as well. Or you can just type in Whiskey
• 57:08
  Stories newsletter. I'm sure it'll pop up as well
• 57:10
  there. Right, a couple more questions.
• 57:13
  Did you have an answer to them? I think it's about 6:00.
• 57:15
  I'll go to about 6. OK, Yeah, go for that.
• 57:17
  Go for that. I've got to stay on Ryan.
• 57:19
  Yeah, if I can have that reaction every single time I
• 57:21
  drink it for. The rest of my life or that What
• 57:23
  was the Samantha we had up at the Dornacle Castle?
• 57:28
  The 1976 or 1974 Japanese W Sea Club.
• 57:34
  There was, there was scenes you gave me like like a dribble and
• 57:39
  then and then and then finish what we did the second.
• 57:41
  Time I'd had it and it. Was you told me and it still
• 57:44
  breaks my heart. We're an hour in, right?
• 57:46
  Rob Jenkins on the Lassie Stories Facebook group.
• 57:49
  Shout to Rob. Here's a moral dilemma, OK?
• 57:51
  Right. I like that, right?
• 57:53
  Today I had a delivery agony Dear Whiskey Stories podcast.
• 57:59
  Today I had a delivery of a couple of bottles from a well
• 58:02
  known website. My problem is that the company
• 58:03
  had already shipped them to me last week and today's delivery
• 58:06
  was a duplicate shipment. In the past I have arranged with
• 58:10
  them to be collected and shipped back, but this is the fourth
• 58:13
  time in the last 12 months this company has sent duplicate
• 58:16
  orders to me. Do I send them back or should I
• 58:19
  keep them? First thing I'd say, Rob, is
• 58:20
  tell me privately what that company, what the what the, what
• 58:24
  the retailer is and I'd happily take duplicate orders off.
• 58:27
  Them this is absolutely the wrong thing to say, but if it is
• 58:30
  atom brands or speciality drinks, so mass in a pot or the
• 58:34
  whiskey exchange, They're a big enough company that they're
• 58:36
  consistently making that mistake.
• 58:38
  I think of the fourth time you absolutely have the right to
• 58:41
  keep that bottle. However, if you're buying it
• 58:44
  from a semi independent whiskey retailer who clearly have an
• 58:48
  issue with their shipping, I would still be inclined to
• 58:51
  return it once again. Yeah.
• 58:54
  I think Ross has nailed that in one, actually.
• 58:58
  Because the answer is you should return it anyway, but.
• 59:00
  Yeah. I've had some.
• 59:01
  Brand, one of those big boys, have done it for 1/4.
• 59:03
  Time. I yeah, I mean, I think, I
• 59:06
  think, I think morally, yes, you should return it regardless, you
• 59:11
  know, I mean, it's, it's the old, it's the old, yeah.
• 59:14
  It's the old question of you know you're finding that you get
• 59:17
  your company pays you an extra £100 also.
• 59:19
  Feel like you've attention? It Yeah.
• 59:21
  Also be like if you return it for the 4th time and you're not
• 59:23
  getting like a 50 LB thank you voucher, yeah, whatever, then
• 59:26
  that's. Well, maybe this is it, right?
• 59:28
  So like, I'm a big believer in karma, what goes around, comes
• 59:31
  around and stuff like that. And maybe what's happened here,
• 59:34
  Rob, is that what you've done is you've you've actually sent them
• 59:37
  back and like good, thank God he saved me my job.
• 59:41
  What I'll do is the next time he puts an order, I'll send them to
• 59:43
  you. So as long as I'm concerned,
• 59:47
  Rob, get it drunk. Enjoy it.
• 59:49
  You've got now you've got one for sitting on the shelf, and
• 59:51
  you've got one. For a drink.
• 59:51
  You've been a good guy enough. Absolutely right.
• 59:55
  So. A lesson needs to be learned on
• 59:57
  that part you try to keep. Saving them I mean.
• 59:59
  This could be a quick one. Is it OK to gift open bottles?
• 1:00:02
  My starting point is yes, I'd rather be gifted an open bottle.
• 1:00:07
  Is something new then a full bottle of something I've tried
• 1:00:10
  something Paul me. I agree because I mean people,
• 1:00:15
  people have asked me and I've had the conversation somewhere
• 1:00:18
  along the line about being gifted whiskey and oh, you're.
• 1:00:20
  A guy that. Knows about whiskey.
• 1:00:22
  What if I gave you that? Would you turn your nose up at
• 1:00:24
  it? And it's like, no, no, just
• 1:00:26
  that's fine. Like, you know, I'm not going to
• 1:00:28
  turn my nose up at basically anything.
• 1:00:31
  So I think, you know, if somebody just says there you go,
• 1:00:33
  half a bottle of whiskey, it's opened.
• 1:00:35
  But yeah, do you know what? There you go.
• 1:00:38
  No, I'm not going to turn my nose off.
• 1:00:40
  And you know, on the pod we've had, they're high open.
• 1:00:44
  We've well. But I would say.
• 1:00:46
  From left, a drama. At point of view.
• 1:00:49
  Well, well, well, well, I go. From trucking eyes, point of
• 1:00:52
  view, we have worked in the industry.
• 1:00:54
  We gift miniatures and samples all the time.
• 1:00:58
  Yeah, I'm gonna gift a bottle. No, unless it was for somebody's
• 1:01:02
  birthday or celebration. But I would just can't.
• 1:01:04
  Bottles and absolutely. She'd actually they can't.
• 1:01:07
  No, I think context is probably important.
• 1:01:09
  Like I'm winding you up saying there's one DRAM left.
• 1:01:12
  But if I suddenly said right, that really expensive bottle
• 1:01:16
  whiskey that I've had, I've really, really enjoyed it in the
• 1:01:18
  house. Listen, there's, there's one
• 1:01:20
  DRAM left in it. Yeah.
• 1:01:24
  You'd like to try this. Lovely.
• 1:01:26
  But then if I'm doing that for your 40th birthday, maybe not.
• 1:01:29
  Like maybe, yeah. I wish, I wish I had more empty
• 1:01:32
  miniatures because generally if I'm going to meet pals and I've
• 1:01:35
  tried something interesting, I wanted to cancel and give you a
• 1:01:38
  sample. I've got like a bag for life
• 1:01:40
  full of minis. Yeah, even when I mentioned
• 1:01:43
  quite a few times when I moved over to Melbourne, I gave him
• 1:01:48
  miniatures for the three bars I drank at most regularly.
• 1:01:52
  So he actually just dropped off the third one at Good Water in
• 1:01:56
  Melbourne which had 100 mil sample of a 15 year old
• 1:02:00
  Tennessee whiskey, which I believe was George Dickel
• 1:02:03
  bottled by Cannon Heads, which is really great.
• 1:02:05
  And I and I talked about this 34 year old Garvin, they did as
• 1:02:11
  well. Right.
• 1:02:13
  Nadia Douglas, Angus Shepherd. Where do you work?
• 1:02:18
  He's an international man of yesterday.
• 1:02:19
  I am. I am.
• 1:02:20
  I don't, I don't work in Westgate.
• 1:02:21
  Is there anything to do with Westgate?
• 1:02:23
  No, I don't work in Westgate. Ross Bar.
• 1:02:24
  How's your new job? Is it as expected that we
• 1:02:27
  covered that? Magic.
• 1:02:28
  Yeah, and why do you all dislike people who sell bottles at
• 1:02:31
  auction? Only asking is I'm going to
• 1:02:33
  clear my collection cupboard a little, a little and we'll be
• 1:02:36
  putting bottles to auction or shits and giggles now I think I.
• 1:02:39
  Don't understand people that sell no.
• 1:02:41
  I think, I think what we have an issue with maybe or maybe we
• 1:02:44
  have a slight issue of is people that are specifically flippers
• 1:02:47
  flipping box, IE people that I'm buying this bottle because I
• 1:02:51
  know I can put it on the auction in 5 minutes time and I can sell
• 1:02:54
  it for twice as. Much entering A ballot to sell a
• 1:02:57
  bottle. Exactly.
• 1:02:58
  I think, I think, I think that's the sort of thing we would turn
• 1:03:01
  our nose off. Well, that's me.
• 1:03:02
  Like Nadi is a big fan of the Dalry milk.
• 1:03:05
  Absolutely. And there was the the the story
• 1:03:09
  was that somebody bought a Dalry Milk for what they were buying
• 1:03:12
  them for 30. 6 quid 3450 or 30? £5 and somebody bought it.
• 1:03:16
  Now again, you've almost got to say more fool you for buying
• 1:03:20
  that, but someone auctioned a Dalry milk for over 300 lbs.
• 1:03:25
  Yeah, it was 360 three, 160 lbs. Right.
• 1:03:28
  So you're suddenly saying and figures were very clear when
• 1:03:31
  they were selling them. If all our bottles have been
• 1:03:34
  marked and if any of our bottles end up on option, we won't be
• 1:03:38
  happy because we're doing this as a service to you to, you
• 1:03:42
  know, to give whiskey drink. You know, Kev went away and
• 1:03:45
  look, all right, Kev's probably not made too much money on it by
• 1:03:49
  Steve's decided I can buy a load of bottles and what have you.
• 1:03:51
  He's done that, but at the same time he's not done.
• 1:03:53
  He's done it so that people who missed out when it can get a
• 1:03:55
  chance to drink it and have it. He's not done it so that someone
• 1:03:58
  can be a bit opportunistic and say right, But at the same time,
• 1:04:02
  if you are someone paid that and that's I don't know whether you
• 1:04:07
  should be like the person who put it for sale should be
• 1:04:09
  criticized more than the person who.
• 1:04:11
  And then depending on depending on what they started the bidding
• 1:04:13
  that as well. They might have said the
• 1:04:15
  auction. They might have said like stick
• 1:04:16
  this up or I don't have the auctioneer.
• 1:04:18
  No, the auction size would just do.
• 1:04:20
  It always adds up. Yeah, it's, it's not.
• 1:04:24
  Like so I think I think you're like fuckers.
• 1:04:26
  I won't say it's auctions are in a bit of trouble.
• 1:04:31
  So actually supporting whiskey auctioneers isn't a bad thing,
• 1:04:34
  because I think that the secondary market is.
• 1:04:37
  Higher market. Is the secondary markets in
• 1:04:39
  decline as well I. Better bet on the last option.
• 1:04:42
  It certainly didn't feel like a buyer's market.
• 1:04:43
  No, no, I've been. Trying to get, I mean wanted to
• 1:04:48
  like do a tasting for Japanese sauce.
• 1:04:50
  I've been trying to buy a bottle of Chichibu and Kanasuke.
• 1:04:54
  There's a market for that. Yeah, I know, but that's tough.
• 1:04:56
  I did. I ended up buying one ball and I
• 1:04:59
  was kind of quite glad to get I better quite love it.
• 1:05:01
  I also tried to buy dumpy the square Glenn or 12, which was
• 1:05:07
  also yeah, also pretty legendary ball in my opinion.
• 1:05:10
  But I did buy a 24 year old Glenn Talker.
• 1:05:14
  But that is. Interesting because it's the
• 1:05:18
  whiskey website like for reviews.
• 1:05:22
  Yeah, whiskey based. Yeah, whiskey based.
• 1:05:25
  Interesting. But it is interesting.
• 1:05:26
  I mean, I bought a few handfuls from the distillery and you get
• 1:05:30
  that kind of Ledger and you fill out your name and.
• 1:05:32
  You know I. Can't remember which distillery
• 1:05:34
  specifically was I had this conversation, but the person
• 1:05:37
  kind of said Oh well, we like to see where the bottles end up
• 1:05:40
  sometimes. And it's a bit like, you know, I
• 1:05:42
  do wonder if you get specific person that's coming in.
• 1:05:45
  And. Definitely everyone, well you
• 1:05:48
  know and they are flipping them whether the story says, well,
• 1:05:50
  maybe, maybe you don't, but. I can tell you.
• 1:05:52
  I could tell you in policy society, we knew who were
• 1:05:54
  flooding bottles. Yeah, yeah.
• 1:05:56
  And we had an issue if we were flooding.
• 1:05:58
  Bottles, I know like Fraser up in Elgin, you get phone calls
• 1:06:02
  from people anything like like what have you got this valuable
• 1:06:05
  and just definitely, yeah, local people are trying to buy stuff.
• 1:06:08
  Today, yeah. I mean, I think that's that's
• 1:06:09
  actually. Gives us an opportunity to
• 1:06:11
  highlight something that probably not going to be on
• 1:06:13
  options or auctions, but something that is new from the
• 1:06:16
  athletic arms. Yes, actually just going to
• 1:06:19
  pour. Myself away and this one's not
• 1:06:22
  got a not for Ross stamp on it. Yeah, I've had this a couple of
• 1:06:25
  times. So tell me about this game.
• 1:06:29
  This is bought by North Star. Stick it in my going 25 last I
• 1:06:35
  correctly identified. It's a.
• 1:06:38
  This is. This is the second.
• 1:06:41
  I'm annoyed that I got it too this.
• 1:06:43
  Is the second release from the athletic arms.
• 1:06:46
  So this is the second release. This isn't this is the the
• 1:06:50
  diggers blended Scotch W8 year old Yeah for the athletic arms.
• 1:06:55
  Sorry North star spin it's a bottled it it's.
• 1:06:59
  A blended whiskey. It's an Edrington.
• 1:07:04
  OK, the diggers DRAM, so 20% all 80% grain, nice transparency, 1
• 1:07:09
  of 72 bottles bottled at 50%, so generous presentation.
• 1:07:13
  How much we buy this for gram? Yeah, it's £30 a bottle, 30 LB a
• 1:07:17
  bottle and it's £3 a DRAM. £3. A DRAM.
• 1:07:20
  Something that is unique and limited to less than 80 bottles
• 1:07:23
  in the world now, or £30 a bottle.
• 1:07:25
  That's kind of a set, right? And this is the sales pitch
• 1:07:27
  here. This is is an Edrington blind,
• 1:07:31
  right saying that, right? Yeah, Edgington blend.
• 1:07:33
  Ross, tell me, without mentioning the big one, what
• 1:07:37
  distilleries or single malt might be in this Edgington
• 1:07:40
  blend? Highland Park.
• 1:07:42
  Glenrothes. Glenrothes.
• 1:07:44
  And the Mccallums, maybe? The Mccallums, yeah.
• 1:07:48
  So Highland Park, Glenrothes and.
• 1:07:50
  McCallum. Green would be.
• 1:07:53
  North British. No.
• 1:07:57
  No, that's the as you own right now, but I.
• 1:07:58
  Feel like they'd sell it pretty. Much.
• 1:08:00
  I think N British produced enough.
• 1:08:02
  If it's all Edrington, it's likely to be N British again.
• 1:08:06
  Of course it's the local. Cracking drum.
• 1:08:09
  I really, really like it, right? So I'll tell you what, we'll
• 1:08:14
  take a break from the questions and we are going to play a game.
• 1:08:17
  No player discovery is right. I've got.
• 1:08:23
  To lose one of these eventually, right?
• 1:08:26
  I hope today's the day. OK, so again, but it's a higher
• 1:08:29
  or lower, you know the rules here, Angus, Chuck Ross, the
• 1:08:32
  game's pretty straightforward. But who gets the last one
• 1:08:35
  correct? The person gets swooping at the
• 1:08:37
  last one. Last man stands higher or lower
• 1:08:40
  this time again we're going down the price route OK so the last
• 1:08:43
  time we did this we did it for most affordable 18 year olds as
• 1:08:47
  the whiskey exchange that. Was.
• 1:08:49
  Really. Good.
• 1:08:51
  We're looking for sponsorship. What I have in front of me is a
• 1:08:55
  list of 10 whiskeys, 10 drams, 10 bottles of whiskey that have
• 1:09:00
  been listed as the best whiskeys for under £50 on the Royal Mile
• 1:09:05
  Whiskeys website. What I've done is I've filtered
• 1:09:10
  this by price from lowest to highest.
• 1:09:14
  So what we are doing here is we are looking at the lowest to
• 1:09:16
  highest and we will start with Ross you to go first.
• 1:09:23
  Thompson Brothers 8 Year Old SRV Blend £33.95 right?
• 1:09:29
  Tell me, would you pay more or less for Old Perth Blended Malt?
• 1:09:40
  In my head, you're going to pay less for old Perth.
• 1:09:44
  I'm afraid you're incorrect, right Chuck?
• 1:09:47
  We're on Old Perth blended malt. But tell me, would you how much
• 1:09:51
  was that then? 38 pound, 95 lbs.
• 1:09:53
  Not much in it. There isn't much in this at all,
• 1:09:57
  right? Would you pay more or less for
• 1:10:01
  the Glen Murray Twisted Vine Cognac?
• 1:10:05
  Oh bad blending vault. I'm going to say less no Glenn
• 1:10:11
  Murray. So.
• 1:10:12
  Glenn Murray, Trusted by Cognac. Less.
• 1:10:16
  You're absolutely spot on. So you stay on Chuck, you stay
• 1:10:19
  on. Great price for.
• 1:10:21
  Glenn Murray £32.95 Whoa, that's the reason that's absolutely
• 1:10:25
  banging right now, Chuck, you're still in here.
• 1:10:29
  It's with you. The game is with you.
• 1:10:31
  OK. You're holding on now, but would
• 1:10:34
  you pay more or less for the stocking filler 11 year old
• 1:10:38
  Sherry wood? Oh, more.
• 1:10:41
  You're absolutely right, Chuck. Thank.
• 1:10:42
  You. Very much.
• 1:10:43
  You're in here now, Chuck. We're going to go in a different
• 1:10:46
  direction and we're going to go with a drama you've already
• 1:10:48
  mentioned this evening with the price as well.
• 1:10:52
  So this really puts you to the test.
• 1:10:53
  Would you pay more or less for the stocking for our 11 year old
• 1:10:56
  Sherry Woods? Would you pay more for the Eagle
• 1:10:59
  Rear 10 year old Bourbon? I would.
• 1:11:02
  Pay less. I'm afraid you're.
• 1:11:07
  Incorrect, we're on the Eagle rear 10 year old bourbon
• 1:11:09
  instantly £36.95. Tell me, would you pay more or
• 1:11:14
  less? But I'm I'm not, I'm not.
• 1:11:17
  I'm not 12 year old. Yeah, you pay more for that.
• 1:11:20
  You're absolutely spot on. I guess right.
• 1:11:22
  We're on there. I'm not 12 year old, which was
• 1:11:26
  37.96 pence. Yes.
• 1:11:28
  Would you pay more or less for the leaf grain table whiskey
• 1:11:34
  which we have tried at the? Distillery.
• 1:11:36
  I think you're going to pay less for the leaf grain.
• 1:11:39
  He's absolutely spot on. You're on the leaf grain table
• 1:11:44
  whiskey. Would you pay more or less from
• 1:11:46
  the claims nose blend? How much was the leaf?
• 1:11:50
  The leaf? I'm not telling you any more
• 1:11:51
  information. You're going to pay more for the
• 1:11:53
  Maclean's nose? You're incorrect.
• 1:12:01
  That's the last one. Mclean's nose, Ross, I don't.
• 1:12:05
  Want to win? Are you going to pay more or
• 1:12:08
  less for the Ben Romik 10? You're going.
• 1:12:15
  To pay more for Ben Romik, 10. Just spot on for the game.
• 1:12:19
  Ben Romik 10 Are you going to pay more or less for Deanston 12
• 1:12:27
  You've. Got to pay more for Deanston 12.
• 1:12:32
  Sorry lads, he's only gone. Well done, Ross.
• 1:12:37
  Thank you. Thank you.
• 1:12:38
  Just about the run in. I hate the one the most.
• 1:12:41
  Expensive. Out of those 10 was the Deanston
• 1:12:43
  12. Yeah, 40,096 pence.
• 1:12:45
  Great price by the way. Second most expensive whiskey
• 1:12:48
  Penro with 10 at 40 pence £40.95 beds A per unit A per unit A.
• 1:12:54
  Per. Unit Old Perth Blending Mall at
• 1:12:56
  3895 and knock 12 at 3796 Eagle Rare 10 bourbon 3695 Lead grain
• 1:13:03
  table whiskey 3595 Stocking filler 11 year old Sherry would
• 1:13:06
  3495 Thompson Brothers 8 year old SRV Blind at 3395 Glen
• 1:13:11
  Murray Twisted Vine Cognac £32.95 and the most value you're
• 1:13:16
  going to get there is the Mclean's Nose £32.50 I'm.
• 1:13:20
  Shocked. I'm shocked.
• 1:13:21
  I'm shocked by some of those prices.
• 1:13:23
  Well, they're the best whiskeys on the Royal has the top 10
• 1:13:25
  cheapest whiskeys of the best of the Royal Mile whiskeys.
• 1:13:28
  It's a really. Really.
• 1:13:29
  And if someone from Royal Mile Whiskeys would get back to us
• 1:13:32
  and offer the Whiskey Stories podcast listeners an opportunity
• 1:13:35
  to get some of those drams at a discounted price where there's
• 1:13:38
  this specific Whiskey Stories podcast code, discount code that
• 1:13:44
  we could we could do. What's more of that now also?
• 1:13:47
  Well, I was going to say, thinking back to the last
• 1:13:49
  episode we recorded when it was a four of us down here, one of
• 1:13:53
  the questions was if you could have a dream whiskey of any sort
• 1:13:57
  of creation, any kind of expression you'd like to try,
• 1:14:00
  what would you like to try? I said McAllen defeated McAllen.
• 1:14:04
  What actually happened was that we record that on a Tuesday, on
• 1:14:07
  the Friday we were doing one of our it was our distillery
• 1:14:10
  spotlight. Jacob Cook, friend of the
• 1:14:13
  program, and I do no well. Peter McCallum, I said Peter
• 1:14:18
  McCallum, but Jacob Cook. I've been McLeod the Stella's
• 1:14:21
  friend of the show, the program. The program came and gave me a
• 1:14:27
  couple of sample bottles, one of them.
• 1:14:29
  I've got in my hand right now. It's Peter Tandu.
• 1:14:32
  So when Ian McLeod took over Tandu Tandy was actually pizza's
• 1:14:37
  which was news to Ross 3. PPM 3 PPM belts away.
• 1:14:40
  Very, very likely the French. Classes here ideal.
• 1:14:43
  But he he told me a little tale that when Tandy was taken over
• 1:14:46
  by Ian McLeod. That's right, they editing has
• 1:14:49
  told him they did a pitted run a run of pitted malt, pitted
• 1:14:53
  spirit. This 2012 European European
• 1:15:01
  color also cast #5 to 8, 64.1%. So it's it's it's calf strength,
• 1:15:08
  it's spicy. But this is Pita Tandu.
• 1:15:10
  So he brought it, He gave, he gave, he gave.
• 1:15:12
  You know how PETA? I guess.
• 1:15:14
  I don't know how PETA is. I think very well, PETA is this
• 1:15:19
  runner, my expert my. Very well.
• 1:15:23
  PETA. Very well.
• 1:15:24
  Very well, PETA. You know, we're having some.
• 1:15:30
  This is well, very well peated. Peated professionally.
• 1:15:33
  Let's all have a. Try and see what we think and
• 1:15:36
  play, you know, healthy, careful with the drums, careful with the
• 1:15:39
  problems they're looking. Forward to trying this things,
• 1:15:43
  not something I've had before A. Re splash for everyone it.
• 1:15:46
  Smells professionally peated. Very well peated, well peated,
• 1:15:50
  as you'd say, very well peated there.
• 1:15:52
  We're going to need a bit of water to go with that.
• 1:15:54
  Maybe, I don't know. Well, yeah, 64%.
• 1:15:57
  And so from that, from that fantastic game you just had
• 1:16:00
  there, yes, we were asked a question by Bobby Barr.
• 1:16:04
  Your father. Who said is there a better
• 1:16:07
  whiskey under £50 than our best professionally?
• 1:16:10
  Be it that's. Very well, Peter.
• 1:16:13
  We've mentioned a few whiskeys under £50 that are really good.
• 1:16:16
  That's. Nice to have like, listen, yeah,
• 1:16:18
  that's. There's a few.
• 1:16:19
  I mean, it's hard to go without knowing exactly.
• 1:16:22
  They're all. Different.
• 1:16:22
  And it depends on your tastes and your as well.
• 1:16:25
  Value for money, our Big 10. My father truly reckons that.
• 1:16:28
  He reckons Bank for buck that is, Well, I'm going to, you
• 1:16:32
  know, I love our Big 10. I'm going to challenge him.
• 1:16:34
  I'm going to say that. Do you know what that litre of
• 1:16:39
  Glenn Murray that I got at the airport at Edinburgh Airport,
• 1:16:42
  £44.95 I reckon bang for Bart. That is a 15 year old I reckon
• 1:16:48
  for bang for 15. Years old under. 15 year olds
• 1:16:50
  for Alexa. That's a good price.
• 1:16:52
  I reckon it's a cracker. I'm going back to I don't know
• 1:16:55
  how much it is. I don't know if it's under £50
• 1:16:57
  actually. In fact I can't, I don't think
• 1:16:59
  it is. I was going to go for the Glen
• 1:17:00
  Alec 12 sort terms. Oh, that might.
• 1:17:04
  That looks good, but I think it's just a.
• 1:17:05
  No. If it's above, it's only just.
• 1:17:08
  I think I've just. I've just.
• 1:17:09
  Recently under £50. I feel really bad for mentioning
• 1:17:13
  another bourbon but at the moment I picked up a Jack
• 1:17:16
  Daniels Bald and Bond which was £30 with Tesco Clubcard
• 1:17:24
  cracking. I would say I would say that
• 1:17:27
  Glenfiddich 15 Solera is often on Cliff.
• 1:17:32
  Special club card deal for £32 a 15 year old whiskey which makes
• 1:17:37
  it the best price 15 year old market.
• 1:17:39
  I've not tasted this, but if you're a if you're a nectar card
• 1:17:43
  owner in Sainsbury's there's a 14 year old full bourbon cast
• 1:17:47
  insurance then put it there. That sounds amazing.
• 1:17:50
  That it seems to be on like club cards every now and then, sorry.
• 1:17:56
  And on a nectar I have like held that in my hand then walked all
• 1:18:02
  the way back from self checkout and put it back again like twice
• 1:18:06
  now. Feel from the CCTV.
• 1:18:13
  Don't just me like shake my head.
• 1:18:18
  I don't. Need it.
• 1:18:19
  I don't need it. I would say that again just for
• 1:18:23
  choosing more approachable than our big 10.
• 1:18:28
  I think the Vedic is probably the answer, but I don't 10
• 1:18:32
  again. What's it going for the 15 city
• 1:18:33
  about? These days on the club card you
• 1:18:35
  get for 32 quid 1515 years old I'd go for. 12.
• 1:18:41
  Over 15, yeah. Oh no, I know that you prefer
• 1:18:43
  the 12 and the 18 to the 1530, £2 on the club card.
• 1:18:49
  It's the best price in whiskey. Obviously some special deals,
• 1:18:53
  not special deal. I go out and and 10 year old.
• 1:18:56
  And I would say, you know, I mean, just to carry on the kind
• 1:18:59
  of supermarket. Talisker deserves a shit too.
• 1:19:01
  Just to carry. Some really good.
• 1:19:03
  Supermarket, but also to do, you know, carry on the supermarket
• 1:19:05
  chat is, is Graham and I as well.
• 1:19:08
  We've had Glen Grant, 10, from the court for about 27 lbs or
• 1:19:12
  something, yeah. It's just ridiculous.
• 1:19:14
  Oh. Probably. 12O Hopefully 12.
• 1:19:17
  That same bracket, and actually we even mentioned it on on
• 1:19:21
  there, but the Glen Murray Twisted Vine as well.
• 1:19:23
  Yeah, I've seen that in Morrison's for 20 something
• 1:19:28
  pounds. Like.
• 1:19:29
  Just and I'll take the money back down the camera.
• 1:19:32
  You like our Big 10 but you'd rather a bottle and a half of
• 1:19:35
  old Potley 12? I know you like the old potato.
• 1:19:38
  I think the old Potley job was probably the best old Potley in
• 1:19:41
  their core at the core range and it's cheapest chips.
• 1:19:45
  And we've got a little friend of the podcast also works for all
• 1:19:48
  my Whiskey. So you're going to get the
• 1:19:54
  discount code already. A question to all of you would
• 1:19:59
  be, is there a whiskey bar in Scotland?
• 1:20:01
  One of you has been to and the rest haven't.
• 1:20:04
  That you would love to introduce the rest of the hosts too.
• 1:20:07
  Where is it and why do you like it?
• 1:20:10
  Right. What bar?
• 1:20:11
  Blue cheese bar. Where's Lucci's bar?
• 1:20:14
  Lucci's. Bar as in the Beau More hotel
• 1:20:17
  Beau more Peter who is the son of Lucci.
• 1:20:21
  It is the largest Iowa selection on earth.
• 1:20:25
  It's a brilliant bar. They've got a kind of local side
• 1:20:28
  and a tourist side from from 5-6 quid a gram, £1000 a DRAM.
• 1:20:37
  If it wasn't on Isla I would seriously put it up there with
• 1:20:40
  the best whiskey bars on air and it's all Isla selection, which
• 1:20:45
  is another thing that I've pulled against it.
• 1:20:47
  But it's on theme. But it's simple more.
• 1:20:50
  It is the Diggers of the islands and I think Peter, who runs the
• 1:20:57
  bar night by night, is such a massive enthusiast, be such a
• 1:21:02
  massive ambassador for Scotland and for whiskey.
• 1:21:04
  Lucci's Bar. The Vamore Hotel for me.
• 1:21:08
  If I can't get buried in Diggers, I'll get buried in
• 1:21:11
  Lucci's Bar. OK, I'm going to say it's hard
• 1:21:16
  because we've just had a distinguished.
• 1:21:17
  Bar in India. Well, we've had a distinguished
• 1:21:20
  conversation about bars versus pubs and whiskey bars, so I
• 1:21:23
  don't. Know.
• 1:21:25
  Everyone exclusively down the route of bars.
• 1:21:27
  I don't. I can't do that. 1 I think
• 1:21:31
  something that you guys won't have been to.
• 1:21:32
  It's really, really difficult if you're going down whiskey bar
• 1:21:34
  route. So it's trying to find a
• 1:21:36
  different area. 2 mentions here number one.
• 1:21:39
  Really, really, really really really.
• 1:21:41
  Pleasantly surprised with a pub I went into recently in
• 1:21:43
  Kirkcaldy and it was all cabinheads stuff.
• 1:21:47
  Oh yeah. I've sent a video to you.
• 1:21:49
  Yeah. I mean, there's no I've
• 1:21:51
  mentioned about the lack of whiskey pubs, whiskey bars and
• 1:21:54
  Fife. I believe there is one in Saint
• 1:21:55
  Andrews. And whiskey region, potentially.
• 1:21:58
  It's really. Frustrating.
• 1:22:01
  I'm going out for that night out in sort of hometown.
• 1:22:03
  But don't get me wrong, there's still some cracking, some
• 1:22:06
  cracking, like just standard drums that you can get.
• 1:22:08
  But I was really pleasantly surprised.
• 1:22:10
  I had about 12 or 50 cat and head bottles and I was just
• 1:22:14
  going through Glen. There was a Glen Talkers in
• 1:22:15
  there, Great, great stuff. So they're getting an honourable
• 1:22:18
  mention. Blake Marshall, who's the sort
• 1:22:21
  of proprietor of that. What was the name of the pub?
• 1:22:23
  The Duchess in Kirkcaldy named the Duchess of Kirkcaldy because
• 1:22:26
  The Beatles once famously played a gig in Kirkadi before on that
• 1:22:31
  famous Scotland Scotland tour. Remember they played in Elgin
• 1:22:34
  and like one of the like you. Should remember as if we were
• 1:22:37
  alive. I.
• 1:22:41
  Know, but I guess I'll know this as well.
• 1:22:42
  The Beatles first tour when they hit number one was Scotland.
• 1:22:45
  Yeah, right. And they nobody, but because
• 1:22:47
  like the way that LP's and albums were sold back then
• 1:22:50
  wasn't like social media happened, so they didn't take
• 1:22:52
  the place. So there's there's they played
• 1:22:55
  it. I'm sure The Beatles have played
• 1:22:56
  in Elgin. Yeah.
• 1:22:57
  And they've had this Scottish tour run and there was one
• 1:22:59
  night. I don't know whether it was
• 1:23:00
  someplace, it's a famous, this is a famous story.
• 1:23:04
  So they played, they played somewhere like I think it was
• 1:23:06
  even further north from Elgin. It was somewhere like Goldspace
• 1:23:08
  or somewhere like that. And there were two kind of
• 1:23:11
  venues in the town across the road from each other, and The
• 1:23:15
  Beatles played. And The Beach Boys were across
• 1:23:17
  the. No, no, Across the road was a
• 1:23:21
  traditional Scottish dance band of the kind that you would hear
• 1:23:25
  on Robbie Shepherds Take the Four on BBC Scotland.
• 1:23:27
  What is? What are you talking?
• 1:23:30
  About like. Shepherd.
• 1:23:32
  No, no, like a traditional accordion.
• 1:23:34
  A traditional accordion fiddle playing traditional Scottish
• 1:23:37
  country dance band music. And it was.
• 1:23:41
  Jammed. It was jammed and there were six
• 1:23:43
  people at The Beatles. Yeah.
• 1:23:44
  So one, one second. It's almost an.
• 1:23:46
  Article. Story the Duchess of Kirkadi
• 1:23:48
  because that's a lyric in one of The Beatles songs, but they also
• 1:23:51
  played keg and kirkadi. But they're gradually good
• 1:23:54
  selection. Right.
• 1:23:55
  You just cut his. I mean, that's it.
• 1:23:56
  They didn't have anything else you're doing all right.
• 1:23:59
  But they did well, like 12 to 15 bottles.
• 1:24:02
  There's some rum in there as well, and they do some good.
• 1:24:04
  Yeah, but the pub, I'll take you to that.
• 1:24:07
  I can guarantee that you 2 won't have been to as well as the
• 1:24:10
  Duchess and Kirgotti. The pub I would take you to is
• 1:24:12
  Platform 3IN Lithgow. Oh yes.
• 1:24:16
  I've not been back. I've heard about.
• 1:24:18
  It and he's got some great drums and he's got and I'll tell you
• 1:24:21
  what and there's a remodel train that goes round and round great
• 1:24:27
  points of Guinness are really, really good, but not big whiskey
• 1:24:30
  collection Rosebank. That's where they had the
• 1:24:31
  rosebank. I can't remember what Rosebank
• 1:24:33
  was, but what I'll tell you is it's like, where did the Barber
• 1:24:35
  get his haircut, right? Where does that?
• 1:24:37
  Where's the guy that owns the Diggers go for a drink?
• 1:24:40
  And he really likes Platform 3, you know.
• 1:24:43
  It's a good pub. It's a very good pub.
• 1:24:46
  I guess you got an answer for us your travels around the world.
• 1:24:49
  Around the world. Or maybe choose a pub you don't
• 1:24:52
  think we've been to. You don't.
• 1:24:53
  You'll have an answer. I was going to I was going to
• 1:24:55
  say because the Garden of Arms and having 10 All right,
• 1:25:00
  actually, yeah, yeah, I was going to say something like
• 1:25:04
  maybe the mash tub and. But you've probably been there.
• 1:25:07
  I. Don't know.
• 1:25:07
  They have all the loads of loads of Glen, no loads of Glen
• 1:25:13
  Parklist. They've got all the kind of
• 1:25:15
  family casks, like way, way back.
• 1:25:17
  Have a love. It The Mashed Fund, the Mashed
• 1:25:20
  Fund, Danny Diamond, just. As I was getting into whiskey, I
• 1:25:23
  went up there and they had, I think, you know, it's an
• 1:25:26
  incredible like it's, it's like a whiskey pub.
• 1:25:28
  But Glenn Barkless is clearly like.
• 1:25:31
  The. Brand leader of their thing.
• 1:25:33
  They've got all the family cast so you could go up there and get
• 1:25:35
  a 1969 Glenn Barkless for your dad.
• 1:25:38
  I mean, it would probably cost you an arm and a leg, but they
• 1:25:41
  do have it. They have all these going back.
• 1:25:44
  Your father. You'd have to trade your father.
• 1:25:50
  They're a 69 for a 60. 9 That's the problem.
• 1:25:55
  Not been to Chucky, got an answer.
• 1:25:57
  I mean, loads come to mind. I mean the Donut Castle bar I.
• 1:26:02
  Believe. I forgot what the.
• 1:26:07
  Original. Question you would take us to?
• 1:26:11
  I mean, I have to give Aloha in Tokyo a phenomenal bar.
• 1:26:17
  Which I could have gone to, but I really should have gone.
• 1:26:19
  Yeah. There's also Camel Town Walk.
• 1:26:21
  In Tokyo, which is insane and but like really small, like you
• 1:26:27
  can only feel about 7 people in there.
• 1:26:29
  And in Melbourne, whiskey and ailment.
• 1:26:32
  I think it's a really, really cool bar and you can get some
• 1:26:35
  good cocktails and good was whiskey selection.
• 1:26:38
  I think after the tone of today, I think I mean Elysian as well,
• 1:26:42
  what's a phenomenal. But I think after the tone of
• 1:26:43
  today, I think I take us all to good water and we drink bourbon
• 1:26:48
  and like where's in water good boys in Melbourne as well.
• 1:26:51
  And, and it is, it's really opened my eyes to bourbon, a
• 1:26:57
  massive selection, like 200 trillion bottles of bourbon.
• 1:27:01
  And I think we'd all just sit down and tries to, we wouldn't,
• 1:27:04
  we wouldn't have normally and then have ourselves open up to
• 1:27:08
  that. I think this could be some great
• 1:27:10
  whiskey selection. I think good water in Melbourne.
• 1:27:13
  I like it. Phenomena also.
• 1:27:15
  Really, really good food. Come on real quick, fire once
• 1:27:19
  once Morgan. Apart from single cast whiskey,
• 1:27:21
  aren't all other whiskey's blinds, no.
• 1:27:26
  So they're vattings, but legally always single bolt if it's not
• 1:27:30
  the same thing we need. It's.
• 1:27:32
  In the name Single malt, single location 100% yeah.
• 1:27:36
  Yes, but at the same time the. Point here.
• 1:27:39
  There's a lot of people that believe that single bolt would
• 1:27:41
  be what we now call single cast. And so when we say you're
• 1:27:45
  Confederate 12 is actually 10,000 cast blended together,
• 1:27:48
  they go, oh, so it's not single malt.
• 1:27:52
  It's a bit of an argument used against anyone that says blinds
• 1:27:55
  are shy. Single malts are the way to go
• 1:27:57
  because what you basically say is well, what's your go to
• 1:27:59
  single malt? I could go in for like 12.
• 1:28:01
  That's. Actually a massive play.
• 1:28:03
  But that's just one big. Batting.
• 1:28:05
  Batting all. And I think so the way of saying
• 1:28:07
  it then. The same argument can be.
• 1:28:11
  Yeah, and it gets a bit more complicated when you go
• 1:28:13
  somewhere like Japan where they have the, well, we tried, but
• 1:28:15
  well, they have distilleries that do malt and grain on the
• 1:28:19
  same side. So next week's episode.
• 1:28:22
  So Chuck, we, we had one, yeah, on next week's episode, which we
• 1:28:25
  recorded last week, we had a single blend from Japan,
• 1:28:30
  incredibly, incredibly prevented.
• 1:28:32
  We won't say which one it is so you can listen.
• 1:28:33
  It's one of the watching drafts was.
• 1:28:35
  It categorized. As such, right?
• 1:28:40
  Yes, I guess I forgot. English distill, Yeah.
• 1:28:42
  Charles Cook, I'd like to hear you chat through your thoughts
• 1:28:45
  on English distilleries labeling their juice as single malt even
• 1:28:49
  though they're basically just distilled beer from the brewery
• 1:28:51
  down the motorway. Does their use of terminology
• 1:28:53
  devalue for Scottish distilleries who do everything
• 1:28:57
  bar malting on site? Very good point, because
• 1:28:59
  effectively now it is a good point.
• 1:29:01
  But I would say at the end of the day, you cannot call it
• 1:29:05
  single malt Scotch whiskey and and and the Scotch Scotch is
• 1:29:09
  Scotch they. Don't want to do.
• 1:29:10
  It's not the single malt, it's the Scotch.
• 1:29:12
  But they don't want. To go exclusive, No you can't.
• 1:29:15
  Scotch is exclusive to Scotland. Yeah, exactly.
• 1:29:17
  No one can. Just like our whiskey's, if you
• 1:29:20
  can't call it Japanese. But I think, I think the
• 1:29:21
  categorization of Singapore English whiskey should in theory
• 1:29:26
  still adhere to the high standards that this that the
• 1:29:29
  United Kingdom has subjected itself to.
• 1:29:32
  Yeah, I think if you are brewing from some of these distilleries
• 1:29:37
  are brewing in the England, distilling in I think one of
• 1:29:42
  them distilled in Ireland then brought about and matured in
• 1:29:44
  England and was still passed by this English risk.
• 1:29:46
  I think you, you can't expect to have a premium product and and
• 1:29:51
  push for a premium, premium price.
• 1:29:53
  Yeah, if you're not willing to go through the whole process.
• 1:29:56
  Do the SWA have legislation? Over English?
• 1:29:59
  Well, no, no, no. What would?
• 1:30:02
  Happen then if I did that, what? I'd also like to tell you that.
• 1:30:06
  So I'd also like to mention there's some phenomenal whiskey
• 1:30:09
  coming out in England and it pains me to say that sometimes.
• 1:30:12
  It's amazing. It took me a.
• 1:30:13
  Really. But then what would happen then
• 1:30:15
  if I said? Yes to you are irrelevant.
• 1:30:18
  Yes, but this is what the English person.
• 1:30:20
  But then what happens is what happens if I, like you say I
• 1:30:23
  have a wheat garage and I have a still that's illegal, right?
• 1:30:27
  I'm in England and I'm buying my stuff from like 100 miles down
• 1:30:32
  the road, buying my beer, distilling that, throwing out a
• 1:30:35
  single malt and put it. But then I can just stick on the
• 1:30:38
  label. Single malt.
• 1:30:39
  Tiny English. Whiskey.
• 1:30:41
  It would. It would, I think, your font.
• 1:30:43
  Size. There's about an 84 page
• 1:30:45
  document about font sizes when it comes to the legislation.
• 1:30:48
  From what? Whose legislation, though?
• 1:30:50
  He's talking about legislation labels.
• 1:30:51
  But whose legislation? I would say that if it is.
• 1:30:54
  Is it SWA legislation? If it's SWA legislation, I'm
• 1:30:56
  going and obviously I could just do it myself because.
• 1:30:59
  If it is distilled in England under the English laws, which
• 1:31:02
  are not as strict to the Scottish was, then it is English
• 1:31:05
  single. But I think English question
• 1:31:08
  English has a lot to celebrate. It's over 50 distilleries in
• 1:31:11
  England. Yeah, over 50 distilleries in
• 1:31:13
  England and some really, really exceptional circumstances.
• 1:31:17
  So we're really excited. Like climate Climate.
• 1:31:21
  Cotchwalt is fantastic. Yeah, well, this is our.
• 1:31:23
  Time We're all going to drink a sparkling line from England,
• 1:31:25
  yeah, but all going to drink a sparkling line from England,
• 1:31:28
  it's going to be. A few, a few more, but what's
• 1:31:30
  our? What's our what's our consensus
• 1:31:32
  on English? English whiskey is great, of
• 1:31:34
  course. A single malt.
• 1:31:36
  I think if your complaint is that English whiskey doesn't get
• 1:31:39
  the respect it deserves, it needs to apply itself to the
• 1:31:41
  respect of the. Rules.
• 1:31:42
  Take your time. And then you know, yeah.
• 1:31:44
  But now I think, I think. As I would say, we're fighting.
• 1:31:48
  I think what Charles is actually trying to say, Charles Cook here
• 1:31:51
  is trying to actually say, though, is that you know,
• 1:31:54
  they're not even. All they're effectively doing is
• 1:31:56
  distilling year that has been, which is.
• 1:31:59
  Good. Brewed somewhere?
• 1:32:00
  Else that's common across the world and we'll see production,
• 1:32:02
  yeah. OK, there we go.
• 1:32:04
  Not. In Scotland, but across the.
• 1:32:05
  World I would have thought a country so closely connected to
• 1:32:08
  Scotland would at least try to adhere to the standards that.
• 1:32:12
  We well, maybe they might try and do it differently so.
• 1:32:14
  Always, Yeah, there's a lot of studies in Scandinavia that have
• 1:32:17
  a bridge then they can be. Yeah, Robo CG then, right, Three
• 1:32:21
  questions for you. One, would you consider doing a
• 1:32:23
  podcast with your listeners from time to time if you can't get
• 1:32:26
  questions, if you can't get guests on, see how your
• 1:32:28
  listeners get into got into whiskey.
• 1:32:30
  I think that's great. Yeah, yeah, yeah, absolutely.
• 1:32:33
  We'd have to vet them first. No, I think.
• 1:32:38
  Absolutely. We've had them.
• 1:32:40
  Well, effectively, if you haven't had an opportunity,
• 1:32:46
  Indie Bottle spotlights are kind of like that.
• 1:32:48
  But at the same time, I kind of get that where it'd be quite
• 1:32:50
  nice to do something where we have listeners on the podcast,
• 1:32:53
  yeah. Sure.
• 1:32:53
  If you're interested, look at the Facebook page Wishy Stories
• 1:32:56
  podcast at Facebook, drop us a message.
• 1:32:58
  If Scott Moore ends up in Scotland, we'll get him on the
• 1:33:00
  bottom. Scott Moorer.
• 1:33:01
  Shut up, Ross. Yeah, if he was, if he was here,
• 1:33:05
  we would absolutely get him on the.
• 1:33:06
  Podcast. He's our he's our whiskey grand
• 1:33:08
  ambassador over in the States. Congratulations to you, the
• 1:33:10
  grandfather. Absolutely.
• 1:33:12
  Congratulations. Yeah, fantastic.
• 1:33:15
  And congratulations. I actually mentioned that on
• 1:33:18
  next week's podcast as well. Yeah.
• 1:33:21
  So you get 2222 there. Well done to Craig.
• 1:33:25
  Second question from Robo CJ Whiskey and Food podcast.
• 1:33:29
  I might have mentioned this before.
• 1:33:30
  For example, pairing whiskey and chocolate or doughnuts or a good
• 1:33:33
  old chippy. Now Fast forward to somebody
• 1:33:36
  else who mentioned that Bob Cutting mentioned last week
• 1:33:38
  whiskey and crisp pairings as well.
• 1:33:40
  So there's a kind of thing. Well, I'll start there because
• 1:33:43
  I've been to Ireland and I think you cannot beat O'donnell's
• 1:33:47
  crisps. It's the Rolls Royce of Chris.
• 1:33:50
  Is that the Mccoys of? Ireland, it's Ben.
• 1:33:53
  Mccoys O'donald's Chris, we went.
• 1:33:57
  Laura, it was quite. Funny Reg cut or not?
• 1:33:59
  So we were staying in Galway with the family.
• 1:34:01
  I mean we did it. We did a shop in Lisburn in
• 1:34:03
  north of in northern. Ireland, that's in.
• 1:34:05
  Portugal, No Lisburn, Famous Kilgore joke, but no, there's a
• 1:34:10
  big Sainsbury's in there and we went and Laura said we'll get a
• 1:34:13
  load of crisps, that'll be great.
• 1:34:15
  We walked in and the Irish know fine.
• 1:34:17
  Well, it's the best, Chris, because it was like.
• 1:34:19
  Yeah. Well.
• 1:34:21
  No debate. Nor an Irish No, because you
• 1:34:24
  thought you've got all the Chris all.
• 1:34:25
  There's all the walkers, all in stock.
• 1:34:27
  There's all the potatoes. Was the absolute Pete.
• 1:34:30
  That's what I thought in Ireland.
• 1:34:31
  Too, Yeah. Was just like no O'donnell's is
• 1:34:34
  the best and all. They don't sold out.
• 1:34:36
  There wasn't a single packet. Like your enthusiasm for
• 1:34:39
  O'donnell's has convinced. I have had a flavour that was
• 1:34:43
  spicy Buffalo chicken wing. That's way too.
• 1:34:46
  That's the most I'm. Not having that way, I'm not
• 1:34:53
  that's not a crisp. Potatoes, potato flavoured,
• 1:34:56
  crisp, that's the whole. There's a northern.
• 1:35:01
  Irish. OK Buffalo, come on then BBQ.
• 1:35:04
  I drove. Past the castle, which is where
• 1:35:08
  the the north. It's literally it's like 1010
• 1:35:11
  miles out. Let's.
• 1:35:11
  Stay on the Crest that way. Come on, what you put in your
• 1:35:15
  Buffalo? Spicy Buffalo?
• 1:35:16
  Oh, it would need to be a. It would.
• 1:35:20
  Need to be a very and that's. The world, it needs to be the
• 1:35:25
  best fucking travel. World what you having an It
• 1:35:29
  needs to be like a used to be like a peanut haben or
• 1:35:32
  something. Like that and.
• 1:35:34
  Then you know, OK, right. And then so.
• 1:35:37
  Yeah, so. So I I just.
• 1:35:38
  Don't have any. I don't.
• 1:35:39
  Have any other to it last week. So you you'll see that Graham,
• 1:35:43
  you're a big fan of mine. And so I've done a video at the
• 1:35:46
  little chart Room in Edinburgh. Chef Roberta Hall.
• 1:35:48
  Yeah, we've done a kind of 3/4 course tasting menu painting.
• 1:35:52
  Whiskeys he's asking here for chocolate Donuts are a good old
• 1:35:57
  chippy and. I think that whiskey pairs
• 1:36:00
  really well with cold dishes. OK, so desserts, so easy,
• 1:36:04
  cheese, chocolate, no problem whatsoever.
• 1:36:07
  I have found that for example of like a whiskey Isle of white
• 1:36:11
  tomato salad, like fresh, you can do that with whiskey.
• 1:36:16
  I think with hot proteins, whiskey struggles and that's
• 1:36:19
  where wine comes in. But I do think there's a market
• 1:36:22
  for pushing whiskey pairings with with fantastic Scottish
• 1:36:26
  projects. I could think you were to go a
• 1:36:28
  whiskey and a Bloody Mary on the side, the side.
• 1:36:30
  Well, yeah, exactly right. What's it?
• 1:36:32
  But also whiskey cocktails. Well, you know, I was in that
• 1:36:34
  podcast the other night, Rory Sutherland, who's a bit of a
• 1:36:38
  hero of mine. He's the sort of marketing guru
• 1:36:40
  guy. Yeah.
• 1:36:41
  He's been around the game for years.
• 1:36:42
  And. Oh, yeah, yeah, I watch this
• 1:36:43
  stuff. Yeah.
• 1:36:44
  And he's, he's brilliant with them, like just coming up with
• 1:36:48
  different concepts and stuff. And he's working with a
• 1:36:50
  restaurant group. You want to hold that makeup?
• 1:36:52
  Bang. Sorry.
• 1:36:53
  There you go. You're so well tell you.
• 1:36:58
  I'll clip one on it. Yeah.
• 1:37:01
  But anyway, basically he was talking about.
• 1:37:04
  So they went to a restaurant and he talked about beer.
• 1:37:06
  But basically, he said, let's go to the most premium.
• 1:37:09
  Restaurant that we can go to. Five star luxury and let's not
• 1:37:13
  pick faults. Let's look up everything that
• 1:37:15
  they do really well, but just find an area, find something
• 1:37:19
  that so, so basically out of the route.
• 1:37:21
  So out of everybody that went, they said two things happened #1
• 1:37:25
  the coffee at the end, OK, it was just a coffee, right?
• 1:37:29
  So they went, right. That's what we'll do is when we
• 1:37:31
  open our restaurant, it's going to be 5 star luxury.
• 1:37:33
  We'll get a detective, we'll source our own beans, we'll
• 1:37:36
  roast them ourselves, we'll have a barista there, etcetera,
• 1:37:39
  etcetera. And the only other thing, and
• 1:37:41
  I'll, I'll stand by. This is the first time I heard
• 1:37:43
  that, except I'll flip it. But he was he's a beer drinker,
• 1:37:47
  not a wine drinker. And they said that the beer
• 1:37:49
  drinker got less valued than the wine drinker on the experience
• 1:37:54
  because of Somalia. Somalia, right.
• 1:37:57
  So what happened was Angus is pairing the wine up.
• 1:38:00
  I'm not drinking wine and I've been.
• 1:38:01
  You got a bottle of beer, they go, Oh yeah, so.
• 1:38:03
  Basically what he says is what beers have you got?
• 1:38:05
  We've got this on draft. We've got these 3 beers on
• 1:38:07
  draft, the Heineken and I'm still on black but.
• 1:38:09
  Unless. And all we've got these is
• 1:38:11
  bottled A Peoroni or a Corona or whatever, right?
• 1:38:14
  And they said that's it, right? The wine people got a Somalian
• 1:38:18
  to stand there and go. What you're getting here is this
• 1:38:21
  what you're getting that they got this full attention.
• 1:38:23
  Whereas the beer drinker sitting there going, now I'm the same,
• 1:38:25
  but I'm with whiskey because I'll go to a nice restaurant or
• 1:38:28
  anything like that. And if I'm with like my brother,
• 1:38:30
  for example, he likes wine, I don't.
• 1:38:32
  So basically he'll do the wine and he'll get this wine list.
• 1:38:36
  And then what I've got to do is go to the back of the drinks
• 1:38:38
  list to find four or five whiskeys that they've got or
• 1:38:41
  look at the top shelf. So what this, what these guys
• 1:38:43
  said was right. Well, we will do exactly what
• 1:38:45
  they can. Do so we're not going to focus
• 1:38:46
  on what they're good on. So basically what they did was
• 1:38:50
  they brought the barista and they did the same with beer.
• 1:38:52
  So we'll bring in a special. So we'll always go and source
• 1:38:55
  beer. We'll have a Somali type that
• 1:38:57
  basically at the barn. If you're at a table, you.
• 1:38:59
  Like a beer, Sir. This will work with this.
• 1:39:01
  This will give. Me two things I'll go and get
• 1:39:03
  Ross behind the bar and Ross will come in and say listen,
• 1:39:05
  we've just got this. It's really hoppy brilliant.
• 1:39:07
  It's from a little from a little brewery down the road there.
• 1:39:10
  The source ever like locally did it like that and from a beer
• 1:39:12
  drinker's point of view, you're going to go.
• 1:39:13
  I love this and a beer drinker probably has other pals and a
• 1:39:16
  beer drinkers and I would say from a restaurant's point of
• 1:39:19
  view from a whiskey side of things, although how easy is it
• 1:39:23
  for to pay a whiskey with food and just like you say I.
• 1:39:26
  Think people struggle with the ABV, with whiskey, That's the
• 1:39:29
  reality of it. But I do think there's a market
• 1:39:32
  for it. Scottish food, Scottish produce
• 1:39:36
  is the best there's. Something cheese.
• 1:39:39
  I just, I don't know so much about especially that Buffalo
• 1:39:42
  chicken flavored, but Scottish seafood, Scottish cheese.
• 1:39:46
  Yeah, I would. I would say you can really get
• 1:39:48
  away with very highly high ABV with really fatty cheeses.
• 1:39:53
  Yeah, like it just cuts. I love, I love Atlantic, most of
• 1:39:56
  it. But then what I'm saying, I'll
• 1:39:57
  just say this on the Peru, we've tried to steer clear of
• 1:40:01
  pretentiousness on the board. Yeah.
• 1:40:03
  And one of the things I would say is like.
• 1:40:05
  Some things I see it and it's like there's.
• 1:40:08
  Everyone. Tries.
• 1:40:08
  We're now seeing people trying different things for tastings,
• 1:40:11
  which I love. I love, like Scotch and sketch
• 1:40:13
  that we did. Yeah.
• 1:40:14
  I love all these kind of things. But at the same time, like the
• 1:40:16
  WTF stuff, what you did with the woven when we did that that
• 1:40:19
  night, Great, great fun. And then what you often see is
• 1:40:22
  like cheese and whiskey parents. And I just, I kind of like #1 I
• 1:40:25
  think that that could put a lot of people off because it kind of
• 1:40:29
  instantly signals there's a potential of pretentiousness
• 1:40:32
  associated with that. Whiskey and chocolate.
• 1:40:34
  Again, that kind of stuff where it's like, is there something
• 1:40:37
  different? Whiskey and chippy, Right.
• 1:40:39
  What are you having? Yeah, I'm a really salty gram.
• 1:40:41
  How often do you mention? A fan of a high EBV whiskey and
• 1:40:44
  a baby bell. That's what we.
• 1:40:49
  Offer a smoke sausage as a note. But what are you?
• 1:40:51
  What are you? Looking at Greg smoked sausage.
• 1:40:55
  What are you putting on us? What are you giving me?
• 1:40:59
  Salt Mini Why? You wanted to match the same
• 1:41:03
  with the same. As I think coastal and fresh
• 1:41:08
  when I go Lanik blue right heavily shedded whiskey.
• 1:41:12
  Aron 10 and a deep fried bars bar.
• 1:41:14
  There you go. Aron 10 yes too many mentions
• 1:41:16
  if. You're getting chips of salt and
• 1:41:21
  vinegar. I didn't.
• 1:41:24
  What you didn't You want more salt?
• 1:41:25
  You want smoke? Well, like a.
• 1:41:27
  Kalu Kalu that's 12 and a king rigs.
• 1:41:29
  I put I put over the weekend. What's the BBQ drum Right?
• 1:41:34
  And what's that? And again, everyone.
• 1:41:37
  Where do you go? Same, same Or do you go because?
• 1:41:39
  We had Hector McLean on the podcast talking about Hector
• 1:41:42
  McLean on the podcast said it's counterintuitive, but actually
• 1:41:45
  pairing a cigar with a smoky whiskey doesn't work because
• 1:41:48
  what he's saying is now he's got he's got Jeffrey St. whiskey and
• 1:41:52
  tobacco. Of course, it's always there to
• 1:41:54
  preference. It's always, I mean, the famous
• 1:41:56
  story about was it Fraser soon as somebody at Scotch ordered
• 1:42:00
  who's it ordered what the whiskey serves with our beg.
• 1:42:05
  That was me. That was me.
• 1:42:06
  Was it you? Yeah.
• 1:42:06
  Yeah, it was the head of Glenmore.
• 1:42:09
  G Doctor Bell Lumsen. No, it wasn't Doctor Bell.
• 1:42:12
  I like. I had a guy coming to the bar.
• 1:42:14
  He was like, I'll have a our back 10 sour.
• 1:42:16
  And I was like, you don't, you don't want that.
• 1:42:20
  He's not about definitely that order.
• 1:42:22
  And he was like, respect. Guys that absolutely loved it.
• 1:42:25
  OK. But yeah, well, back in my day,
• 1:42:28
  I was like, yeah. You don't want that.
• 1:42:30
  You don't want. That I mean in the video people
• 1:42:32
  look up it's on Bevy YouTube channel and you watch the video.
• 1:42:35
  I go so I have a colleague with me friendly.
• 1:42:39
  He has like a shoe bun chocolate dessert and I give him a 1964
• 1:42:44
  single grain because it's light and fresh and against if it
• 1:42:47
  doesn't go the richest of the chocolate.
• 1:42:49
  Whereas I give myself I have a goat's cheese and I give myself
• 1:42:53
  something heavily shed again to go against the cheese and so I
• 1:42:57
  get it. And a chippy circumstance is
• 1:42:59
  difficult perhaps, but maybe not matching up and going against
• 1:43:03
  can work. A pixeled onion and salt vinegar
• 1:43:06
  chips. Do you want something rich and
• 1:43:08
  heavy? Well then Legend 12 and so on.
• 1:43:10
  Some very good chips like that would be.
• 1:43:12
  That's Monster Munch and Dirt in a glass in my opinion.
• 1:43:16
  Hang on. I would also say in the BBQ
• 1:43:18
  note, I would probably recommend like a Glenfiddich orchard fruit
• 1:43:21
  great like experiment number six or.
• 1:43:24
  Something. Really fruity?
• 1:43:25
  Yeah. The Glenn Orchard experiment,
• 1:43:26
  Yeah. Or.
• 1:43:27
  Well, there might be a better content.
• 1:43:30
  Have you ever had a whiskey and food period that worked for you?
• 1:43:34
  It's. Hard.
• 1:43:35
  I mean, like I said, a chippy is quite nice to have and then it's
• 1:43:38
  like, what do you have with it? Who's having a fucking whiskey
• 1:43:40
  with a? Chippy.
• 1:43:41
  I've always got a chippy on a Friday.
• 1:43:42
  I like a chippy on a Friday night.
• 1:43:44
  And then I'll tell you what. I'll tell you what I'll have,
• 1:43:47
  Right? And I'm just thinking I'm having
• 1:43:49
  my fish and chips order is going to be first supper.
• 1:43:52
  Smoked sausage on the side, Curry sauce, salt and maybe
• 1:43:56
  chippy sauce. Brown.
• 1:43:57
  Chippy, brown sauce or ketchup, Right.
• 1:43:58
  Yeah. That's.
• 1:43:59
  So many sauces. I'm having, I'm having with
• 1:44:04
  that, I'm having the Thompson brothers, Dalrimple unpeated
• 1:44:07
  cherry and cherry. And it's really, it's just I'm
• 1:44:11
  getting the saltiness, getting that really heavy cherry.
• 1:44:14
  It's heavy. I like the answer.
• 1:44:16
  For me when I have a chippy I just want a can of embryo.
• 1:44:18
  Well this is the thing. But I will have.
• 1:44:20
  Why? Do you want the can of embryo?
• 1:44:21
  Because you want the sweetness to come after the salt.
• 1:44:23
  So if you're going salt, why would you want another salt?
• 1:44:26
  That's the equivalent of can of embryo.
• 1:44:27
  Yeah, because you could. You went to get our soft herbs
• 1:44:30
  and it's salt is sweet, salty sweetness coming back at you.
• 1:44:33
  I would say that I've had like fish dishes, I would say like
• 1:44:36
  tomato salad dishes. So easy.
• 1:44:40
  Chippy's more different. And Robo, CJ's last question,
• 1:44:43
  great question. Lastly, I think Chuck and Graham
• 1:44:46
  will be the first to get barred from the borough by Ross and.
• 1:44:48
  Chaps that you alluded to this. Graham No question.
• 1:44:52
  There's only one person who genuinely test my patience and
• 1:44:55
  I'm a very patient person and it is Graham and I've got a lot of
• 1:45:00
  love for Graham. Co Giver from somebody who I
• 1:45:02
  didn't know to who I know relatively well now probably
• 1:45:05
  spend 2 hours on the phone of him every week, 3 hours on the
• 1:45:07
  phone every week, genuinely. But he's a chancellor if you
• 1:45:12
  look up. Chancellor in the dictionary.
• 1:45:14
  There is a photo of game called Brass Neck.
• 1:45:18
  Look it up. And there's a photo of game
• 1:45:21
  called Gila. I will ask.
• 1:45:23
  I will ask him before he'll be in my company.
• 1:45:26
  Please enjoy yourself. I cannot change you.
• 1:45:30
  This is a nobody in your thing but Mario Balotelli.
• 1:45:33
  It's like I can't dream, I cannot change you.
• 1:45:36
  You are yourself. Give me a night off and you'll
• 1:45:41
  come in and just harass a life at me, which absolutely fine.
• 1:45:44
  Amus is very well behaved and Chuck is too socially anxious to
• 1:45:47
  misbehave with other. Two more questions.
• 1:45:51
  I've can't really go mental because we are.
• 1:45:54
  We're an hour and 45 in Stuart Deck from Vague on the
• 1:45:57
  assumption you all have a few bottles tucked away for the
• 1:46:00
  future. You receive a bottle as a gift.
• 1:46:02
  It's out of your normal price range.
• 1:46:05
  Do you drink it or keep it? A few more details.
• 1:46:07
  It's a collectible. Let's say it's a single cash
• 1:46:10
  bottle and created for the retirement of a significant
• 1:46:12
  figure in the industry. It's likely to appreciate in
• 1:46:15
  value and become sought after in years to come.
• 1:46:18
  It's sold out and you've not been able to get your hands on
• 1:46:22
  it. What you did, you drinking that?
• 1:46:24
  Honestly, before he mentions it's a dedication bottle to
• 1:46:29
  somebody in the industry. So like an Ian MacArthur bottle
• 1:46:32
  from Lagaville and it's pinky so they did a bottle for it.
• 1:46:36
  Before he mentions that, I say if you gift me a bottle, no
• 1:46:40
  matter the level or the value, if you gift me it, I'll open it.
• 1:46:46
  If you've given me it as a gift, I will never resell it.
• 1:46:50
  However, when he mentions to a notable character then it
• 1:46:54
  becomes more niche. Yeah, and definitely becomes
• 1:46:57
  more collectible and more limited.
• 1:47:01
  I wouldn't open it immediately and maybe look for an
• 1:47:03
  opportunity to open it with the right people, but I still think
• 1:47:07
  any bottle I'm gifted I will eventually open.
• 1:47:12
  That's a great question. That is a good.
• 1:47:13
  Question I actually they're really, I'm tempted to say as a
• 1:47:18
  kind of if it's if it's five fingers, I'm flogging it.
• 1:47:21
  Yeah. Sunshine play for you If it's
• 1:47:27
  like, if it's if it's like I could buy a new bathroom a bit,
• 1:47:32
  you know, maybe. I mean, you have to be honest
• 1:47:35
  about that, my oldest pal, right?
• 1:47:41
  And we've been together for depends who gives me.
• 1:47:46
  It so much. You know, like a foul means.
• 1:47:48
  Question. I'm only going to give you open
• 1:47:50
  bottles from now on. I'm not going to feel at.
• 1:47:52
  All. I was 40 years time, it's 40
• 1:47:55
  years time and me and Chuck have retired, right?
• 1:47:57
  And we do a bottling of the Chuck and Ross Bar, Charles Kerr
• 1:48:01
  Ross Bar bottling. We give you 2 bottles and you
• 1:48:05
  give one. To angle.
• 1:48:07
  You give me two bottles. Basically, you guys have been in
• 1:48:10
  the industry for that length of time.
• 1:48:12
  You're typing. Angus and I are masters of the
• 1:48:14
  Kish at this point, right? Masters.
• 1:48:18
  Wow. If it's 40 years time using the
• 1:48:21
  tire, right, I'll be coming up for I'll be coming up for 8:00.
• 1:48:24
  We'll be coming up for 18. We'll be saying I they've done
• 1:48:29
  all right that Ross and Chuck, Yeah, but they've brought us
• 1:48:32
  this little wee bottle that they've done for us 2. 150 mil
• 1:48:35
  ball that's a bit cheaper. I'm drinking.
• 1:48:39
  You're drinking it. No, no, I mean.
• 1:48:41
  Is that because you know the person?
• 1:48:43
  I think context if you know the person behind it really, I mean,
• 1:48:47
  but again, if you're just. If you're given a ball 10 grand
• 1:48:51
  or the Ross and Charles Charles ball.
• 1:48:53
  This is my context is key. Yeah.
• 1:48:55
  It depends on. Who gives you Who's the?
• 1:49:00
  Character that's behind that, but I mean if it's if it's
• 1:49:03
  somebody that gives it to you that's not going to know that
• 1:49:05
  you've sold. I think somebody that if
• 1:49:07
  somebody that. I hate that answer but.
• 1:49:11
  I would say, you know, you maybe you do see pound signs in your
• 1:49:14
  eyes and yeah, you know what? And.
• 1:49:15
  You know, you think about. Disclose your workplace, Angus.
• 1:49:18
  And also we know that you don't need 10 grand, but it's one of
• 1:49:23
  those things, it's true. It is circumstantial, I guess
• 1:49:26
  and reasonable for you to sell it or is it reasonable?
• 1:49:29
  I think it is a very close friend and it's someone you see
• 1:49:31
  on a regular basis. It'd probably be a bottle in
• 1:49:33
  that case that if they. Open with them.
• 1:49:36
  If they had a great celebration or something to celebrate with
• 1:49:38
  them, I'd bring it out well. Well, well, so there was a guy.
• 1:49:41
  It was you. Know it was like, I don't know
• 1:49:44
  you Ross. No, I don't know.
• 1:49:46
  I'm totally joking. But it was, it was like someone
• 1:49:48
  who maybe I'd had like a good event with and they'd been
• 1:49:52
  incredibly kind and give me something.
• 1:49:53
  I would, maybe I would keep it on the shelf and look at it for
• 1:49:57
  decades and then see. What the crack was?
• 1:49:59
  I'm opening it and having it with the person who's gifted, I
• 1:50:03
  guess someone a great. Question.
• 1:50:05
  But but on the subject that just very quick and we are faster.
• 1:50:08
  I read a really, really good article.
• 1:50:09
  There's a new Glenn Rothes bottle coming out with the
• 1:50:13
  hammer that you smash break open and you've got to break it open.
• 1:50:15
  What is the bottle? Is it 51 year old Glenn Rothes
• 1:50:19
  Now, what was it was a very good article and it talked about the
• 1:50:22
  fact that like what they've done here is very clever is because
• 1:50:26
  like they're effectively saying it's it's it's going down that
• 1:50:31
  our root of whiskey saying number 1W collectors sometimes
• 1:50:36
  get a bit of a bad Rep where we've been fairly cynical at
• 1:50:39
  sometimes about whiskey collectors, because the argument
• 1:50:41
  would always be that whiskey is there to be drunk, etcetera.
• 1:50:43
  But then what they're saying is like they've been so the
• 1:50:46
  metaphor here that is Edgington of Edgington.
• 1:50:52
  What they're saying is that basically put it in a case and
• 1:50:54
  you get a lot of mini hammer, right and you've got the break
• 1:50:59
  to physically open it, you've got to break it and once you've
• 1:51:01
  obviously opened. I believe you can then send it
• 1:51:03
  back and. Right.
• 1:51:04
  But well, I don't know the end of that.
• 1:51:06
  But what they're effectively saying is that they're
• 1:51:08
  preserving the. Whiskey, the bottle you have to
• 1:51:11
  break open with a hammer that you get on the purchase.
• 1:51:15
  Bottle yeah. So what they're saying is
• 1:51:16
  they're saying that we are like, if you want to keep that on a
• 1:51:18
  shelf, you're what you're doing is you're preserving whiskey and
• 1:51:21
  you're preserving it and to get it, you have to break it.
• 1:51:24
  But what they're also saying is like once one of these expensive
• 1:51:27
  bottles are open, they're open, right?
• 1:51:29
  And that's it. It's what, you know, especially
• 1:51:31
  rare and stuff like that. But one result it as an open
• 1:51:33
  ball, a broken ball eventually. That what was their interest in
• 1:51:37
  the article? They actually mentioned the lads
• 1:51:39
  from the Collectors Club. Oh, yeah.
• 1:51:41
  And they're, they're giving one away.
• 1:51:43
  Yeah. And what he, the the person who
• 1:51:45
  wrote the article was saying, Scott John.
• 1:51:46
  Yeah. I think that they're not
• 1:51:48
  brothers, but they're. Is it the lanes?
• 1:51:50
  The lanes, Yeah, Yeah. What they were basically saying
• 1:51:52
  is actually what's quite exciting now is the fact that
• 1:51:55
  somebody might win that ball and somebody might go one.
• 1:52:00
  It's cost me £2 or whatever. So you know what?
• 1:52:03
  Smash it and drink it or you know.
• 1:52:05
  There's a chance at the reseller or what have you advised?
• 1:52:07
  It's funny and interesting to look at that, right?
• 1:52:09
  Cool. Last few questions last before
• 1:52:11
  we before we finish off big darling.
• 1:52:15
  I like this, Craig. In fact, I'll tell you what.
• 1:52:16
  We'll look Scott Moore first. Scott Moore.
• 1:52:18
  We will come back to this desert island whiskies if you're
• 1:52:22
  stranded out but could only take one, but we'll do dedicated
• 1:52:25
  podcasts. Honestly, don't worry about
• 1:52:26
  that. Scott.
• 1:52:27
  We we that's a great, great, great top five where favorite
• 1:52:30
  distilleries. All the rest are wiped out, but
• 1:52:33
  we've got a quick fire. We're going to go one each and
• 1:52:36
  we've got one bonus 10. Every other whiskey distilleries
• 1:52:39
  been gone. So so you so the one each or
• 1:52:42
  five, so I get to. Yeah.
• 1:52:44
  Well, collectively I'm going to start, I'm going to start top,
• 1:52:49
  top five. I'm going to have to say on the
• 1:52:50
  market on the basis that. I hate that answer, but also I
• 1:52:54
  get it. Yeah, I've said it.
• 1:52:56
  Well, episodes are places to. Top five.
• 1:52:58
  Facilities. Oh, right.
• 1:53:02
  I'm going on the market, I guess I'm going to go kill woman right
• 1:53:06
  for me. Ross is shaking his head.
• 1:53:08
  There, Chuck, I've gone for it now the.
• 1:53:12
  Voltage went very edgy and you know, Ben Hawkins.
• 1:53:20
  Oh my gosh. You can't close but more, but
• 1:53:23
  more has to remain open. Right.
• 1:53:25
  OK. So that's but more now we've got
• 1:53:26
  one distillery that we have got. That's us.
• 1:53:28
  Got 2 Islas Island, a space island.
• 1:53:31
  North British I was. Going to say North British,
• 1:53:36
  Yeah, but I can't believe nobody said but more but more and to
• 1:53:39
  Matt. I can't close to Matt.
• 1:53:41
  Well, we've got 5, we've got 5. Can't.
• 1:53:43
  We've got 5 so. You said I'm I feel like.
• 1:53:45
  Holman that's what I had to say. Glenn Talkers and.
• 1:53:49
  I'll save more because I think it's morally, not because I want
• 1:53:52
  the more because it's morally. Wrong.
• 1:53:54
  You do the right thing, but you're the You're the hero of
• 1:53:56
  Whiskey by keeping. I'm sorry, I have distillery
• 1:53:58
  well done wrong. We have to agree with the the
• 1:54:00
  5th Distillery I. Was going to say.
• 1:54:03
  No. It's not.
• 1:54:06
  Well, how about right? Let's go molt the salaries only
• 1:54:10
  because. 7 minutes left legs before Cam really flips out yet
• 1:54:13
  all. Right.
• 1:54:17
  Do you just go? Going for it.
• 1:54:20
  No. No.
• 1:54:23
  Let's. Do 8 minutes and then just.
• 1:54:24
  Really. Highland Park.
• 1:54:25
  Highland Park, Highland. Park, you joking?
• 1:54:29
  Have you ever been? I want to go invite us up.
• 1:54:36
  You've used to both get modern new distilleries.
• 1:54:38
  I know you have ignored 140 odd distilleries that have been.
• 1:54:42
  Yeah, but what you want to think?
• 1:54:43
  About here is talkers, it's personal, it's nation.
• 1:54:46
  I can kind of understand that, but more is just too important
• 1:54:50
  to integrity of high class Scots whiskey.
• 1:54:54
  Yeah, I mean 1779 and everything.
• 1:54:56
  It is so. Important.
• 1:54:57
  That's a fair point and I I felt.
• 1:55:00
  This only have like. A shoehorn and I had to say
• 1:55:02
  Glenn. So what would yourself because
• 1:55:05
  you chose that as? A.
• 1:55:06
  What do you want to pick on? What would your?
• 1:55:08
  Is there a space side? One that you same kind of.
• 1:55:11
  What are you picking? I was going to say Longmourn
• 1:55:13
  over Glen. Talkers it reminds with five
• 1:55:15
  that we're left with there's only 5 to still like that will
• 1:55:18
  be your left in the. Cline leash it's a great answer
• 1:55:21
  Fine leash is a great answer. Arden American is edgy Highland
• 1:55:24
  love it peated clownish fantastic spirit.
• 1:55:28
  We've got 2 from I love it, totally different to each other
• 1:55:31
  and talkers. Talkers to keep the Chuck Cares
• 1:55:37
  of the world. Absolutely.
• 1:55:39
  I can change the talkers one if. You drive?
• 1:55:41
  No, I'm happy. One more I just feel.
• 1:55:45
  Right go Craig Allen here and after signing a record podcast
• 1:55:49
  deal with Spotify, the four of you decide to use your earnings
• 1:55:51
  to set up a drinks company which will consist of 5W distilleries
• 1:55:55
  which even. You choose a caveat you.
• 1:55:57
  Can only put a maximum of two distilleries currently owned by
• 1:56:01
  either the Agile, PERN or Record Yours or Edrington, right?
• 1:56:04
  Kind of. So that's just different.
• 1:56:08
  Have you got an answer? So what?
• 1:56:10
  Well I've only just read the question so I just want to get
• 1:56:12
  right. We are purchasing 5.
• 1:56:14
  I'm still trying. We are going to challenge the
• 1:56:16
  Azure Imperial. I'm still just trying we.
• 1:56:18
  Have our own. This is the whiskey.
• 1:56:19
  No, you can only purchase a maximum of two distilleries
• 1:56:22
  currently owned by. Our collection of distilleries
• 1:56:27
  and have to work together for our portfolio of range and it's
• 1:56:32
  the whiskey stories portfolio of facilities.
• 1:56:35
  So I would. Say this is slightly different
• 1:56:36
  and we probably need a grain discovery.
• 1:56:38
  We do the events. Definitely need a.
• 1:56:39
  Grain, well, if it's whiskey stories, the grain, the salary
• 1:56:42
  has to be N British because it's a spitting distance away from
• 1:56:45
  where we've started. The there's one.
• 1:56:49
  So we've got N British, we've got that, that that's the
• 1:56:52
  starter for 10. Then we need and then we need a
• 1:56:54
  high production distillery. I'm.
• 1:56:55
  Going to say going with it. I was going to say melted buff.
• 1:56:58
  And. That still takes one of our
• 1:57:00
  kernels, yes. But lock woman's got a good
• 1:57:03
  logical has. Got a grain production and from
• 1:57:06
  different. Size.
• 1:57:08
  Okay, okay, I'm going to say this and I shouldn't say this,
• 1:57:10
  but where I currently the malt is not good enough.
• 1:57:14
  I'm going to say on a separate side, I'm going to disagree with
• 1:57:16
  what moment is the fact that if we're going to do this, I want
• 1:57:19
  all the distilleries to be, well, except for the I.
• 1:57:22
  Really should be more. Picturesque, picturesque, nice
• 1:57:25
  distilleries that you can visit. What was the one you said in
• 1:57:28
  comparison? Well, no, I was either going to
• 1:57:31
  say from a parental point of view, I think having the history
• 1:57:35
  and the production value and the name and having the Glen limit,
• 1:57:39
  okay, I understand. But then you can suddenly say,
• 1:57:40
  right, a core brand and you can suddenly say they're going limit
• 1:57:43
  travels all around the world. Good story, okay.
• 1:57:46
  I would say, okay, Jura, we're buying Jura for our portfolio.
• 1:57:51
  None of us openly love the spirit of Jura.
• 1:57:56
  It's the best. Stories and whiskey.
• 1:58:00
  Whiskey Stories Portfolio The island of Jura is the most
• 1:58:04
  unique and special place in Scotland in my opinion we would
• 1:58:10
  make Jura great again if. There's ever a backhanded
• 1:58:16
  compliment? We could make Jura that.
• 1:58:21
  Whole conversation made me feel uncomfortable but I can't
• 1:58:24
  disagree. With that, yeah.
• 1:58:25
  So we've got three now we've got three more not.
• 1:58:28
  British and Levitt and now we have to go for two independents
• 1:58:34
  because? Yes, you're right, because
• 1:58:35
  you're. Left.
• 1:58:37
  We've got 3 maka big boys. We need a couple.
• 1:58:40
  Why do we? Get Dorn.
• 1:58:50
  That's what we've got, a lowland, an island, a space site
• 1:58:53
  and a highland. All right?
• 1:58:54
  Yeah. So he's an island?
• 1:58:56
  We need Peter or. Yeah, we need an island that's
• 1:58:58
  independent, so. I don't know.
• 1:59:00
  We've got Ardevo Kilhomen Bricklady.
• 1:59:07
  Yeah. Well, our.
• 1:59:10
  Best boy NC levito It's not included.
• 1:59:13
  Probably our pegs the answer. Yeah, we could get.
• 1:59:16
  Rasted it's. New.
• 1:59:20
  I would say we. There are a new one.
• 1:59:22
  I mean, technically speaking, if we're.
• 1:59:24
  Going I like Cardinal is an answer Paul means put some great
• 1:59:27
  questions in there as well. Our portfolio is North British
• 1:59:33
  are the. Whole.
• 1:59:36
  There you go. There you go.
• 1:59:40
  Whiskey stories portfolio. There you go.
• 1:59:43
  Well that's that that I mean, thank you so much for everybody
• 1:59:46
  who sent the questions in. We're now fast approaching the
• 1:59:49
  two. Are marks been a cracking?
• 1:59:50
  We get an additional stories or something.
• 1:59:52
  What 3 trams? No, we could.
• 1:59:58
  We could stop recording and we could do it.
• 2:00:01
  Yeah. You'd like to do that?
• 2:00:02
  Right. Thanks for listening.
• 2:00:03
  You should join the Facebook group.
• 2:00:05
  Please join the Facebook group. Yes, and the Rica and jam roll
• 2:00:08
  calls are fantastic. Yeah, we've got.
• 2:00:10
  Global audience. Yes, I get on the get on the
• 2:00:13
  I'll say this right, the YouTube channel.
• 2:00:15
  We are going to start doing a lot more YouTube based content
• 2:00:19
  specifically for that. So if you haven't already
• 2:00:21
  subscribed to the YouTube channel, please do so because as
• 2:00:24
  I said, we're I guess and I are going to be doing a BBQ very
• 2:00:28
  shortly. Sometimes we've got trips we've
• 2:00:30
  got. I'm off India actually, I should
• 2:00:32
  say. I'm off.
• 2:00:33
  India, as you're listening to this, I'll be in India and we've
• 2:00:38
  already got a backup of content, which is why we recorded next
• 2:00:41
  week's episode last week and we've got another recording this
• 2:00:44
  week. We've got loads and loads of
• 2:00:45
  stuff to do. Ross and I were out and about on
• 2:00:49
  on on last Friday. Had a week we had the camera
• 2:00:52
  going. Kev is current wife and I went
• 2:00:56
  and enjoyed a tasting at Scotch which you'll see a bit of
• 2:00:58
  content about. Loads of.
• 2:01:02
  Stuff coming up, so please, if you get on the YouTube channel,
• 2:01:04
  subscribe to that, get on the Facebook.
• 2:01:06
  We're tick tockers as well lads, we're on the talk.
• 2:01:10
  Yeah. Whiskey talk.
• 2:01:11
  About 1300 followers on ticked off 1500 right?
• 2:01:14
  1500 we're doing OK, we're doing well, but all right, look, thank
• 2:01:17
  you so much for listening. Thank you so much for your
• 2:01:19
  questions. If you enjoyed this, let us
• 2:01:20
  know. Give us five stars.
• 2:01:22
  Get in touch like just get in touch.
• 2:01:24
  You know where we are. Don't if you've always wanted to
• 2:01:26
  message us about something, if you thought that you're sitting
• 2:01:29
  there going, I could really I'd love to come on the podcast, but
• 2:01:31
  you don't want to ask. It's difficult to try and find
• 2:01:33
  people. Message us to say listen, I
• 2:01:36
  listen, I'm working whiskey. I do this or whatever I have a
• 2:01:38
  whiskey story. Let's go get in touch.
• 2:01:40
  It's been great Listen guys, thank you very, very much.
• 2:01:42
  If you do want to find out what are what 3 jams are for the
• 2:01:47
  check the YouTube channel because we'll record a what, 3
• 2:01:49
  jams and then we'll get started on that so.
• 2:01:51
  That's what we're going to. Do right?
• 2:01:55
  This year, who knows? Anyway, sponge bar.
• 2:01:56
  Cheers guys. Thank you.
• 2:01:57
  Cheers.