Latest / Whisky Stories Podcast / ONE HUNDRED EPISODES: Fighting bears with whisky, top drams and plans for the future

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ONE HUNDRED EPISODES: Fighting bears with whisky, top drams and plans for the future · Whisky Stories Podcast

• 0:00
  I guess you know what to do. There you go.
• 0:03
  Clap us in with our new Clapper board.
• 0:06
  Wait, you? See.
• 0:07
  That's right. Welcome to the Whiskey Stories
• 0:12
  podcast. What whiskey?
• 0:14
  Both bottle would be the best weapon to fight off a bear. 100
• 0:19
  episodes in Cody, and that's what you can for, well, 100.
• 0:24
  As a manic whore, I would I should say that a manic more
• 0:28
  cream liqueur would be pretty saucy.
• 0:34
  Embarrassed. Well, you know what, Angus?
• 0:36
  You're absolutely spot. Welcome all the Whiskey stories
• 0:44
  podcast episode 100. We've done it.
• 0:49
  I can't believe we've done it. We haven't done it yet.
• 0:51
  Well, we're nearly exactly the way things are.
• 0:53
  Good. We might not get it done anytime
• 0:55
  soon as well. We're not back in our usual
• 0:57
  position. 100 episodes on. We've gone down in the world.
• 1:01
  We tried to get in our normal position but.
• 1:03
  We were, yeah, there was a misunderstanding, Double booked.
• 1:07
  But we're down. We're in the athletic arms.
• 1:10
  We're not sandwiched nicely between the gents toilets and
• 1:12
  the bar. We're sandwiched nicely
• 1:14
  underneath the gents toilets and the bar.
• 1:15
  Moving down in the world. We have gone well after 100
• 1:18
  episodes we've gone down in the world but here we are lads, we
• 1:20
  have done it. We've made it to Episode 100, a
• 1:23
  milestone. Are we good?
• 1:25
  We've done well, we've done something.
• 1:27
  I think if you told me, we'd have done 100 episodes after the
• 1:30
  recording of the first episode. Yeah, if you like.
• 1:33
  Yeah. I mean, don't know.
• 1:35
  Gram and Angus, for a couple of months.
• 1:36
  You were. Very skeptical you are.
• 1:38
  I think if you told me we'll do 100 episode like I'll say no,
• 1:41
  you're right, I'll do something else, but I.
• 1:44
  Knew we get so I remember I remember I remember very vividly
• 1:49
  having a conversation with you guys.
• 1:51
  Yes, that is that like the majority of podcasts that start
• 1:56
  never make it past episode 8. We've done that.
• 2:00
  I said episode 10 is the marker because what can some things
• 2:04
  happen is I knew you get to episode 8 and we go, yeah, we've
• 2:07
  done it, we'll wait. And then we can never get an
• 2:09
  episode recorded again and it just falls off the scheme.
• 2:11
  Yeah. We have missed one Thursday.
• 2:15
  That's it. Yeah, one Thursday in January
• 2:17
  this year. That's a big commitment from
• 2:18
  yourself as well. Graham, Craig.
• 2:19
  Yeah, I've never actually. I could safely say I am the only
• 2:22
  person who has never missed a single episode.
• 2:25
  Of the Whiskey Stories podcast, the one constant.
• 2:28
  I know I'd like to ask you guys is.
• 2:29
  If we have, we've been on holiday, we've got.
• 2:31
  Lights. We have lights.
• 2:31
  Yeah, well. What I'd like to do is right,
• 2:34
  how many times have you guys watched me set up right?
• 2:37
  I mean, it takes you guys watch we get everything ready.
• 2:40
  If I was to suddenly fall, I'll half an hour before an episode
• 2:43
  and say we've got Charlie McLean on with Richard Patterson,
• 2:48
  right? So we've got the 2 godfathers of
• 2:51
  Scotch whiskey and I can't make it.
• 2:53
  But I've left all the kit at Diggers.
• 2:55
  You guys just need to get set up and start recording.
• 2:59
  It'd be recorded on my iPhone on that tripod, I think.
• 3:01
  Yeah, I, I think. So he's watched me set up for
• 3:04
  over 100 episodes. I will say that for the 1st 20
• 3:07
  episodes I used to offer, Graham can help me set up No no, no, no
• 3:10
  no. Yeah, I've got.
• 3:11
  I'm pretty particular. So, so that was it.
• 3:12
  And then after that, I was like, well, I'm going to pretend I'm
• 3:16
  not. I'm no longer going to pretend.
• 3:17
  I even wanted to help out in the.
• 3:18
  First, you just drunk. Drunk.
• 3:19
  It gives me about 100 episodes as we've been to the Diggers an
• 3:23
  awful lot as. Well, we have.
• 3:24
  We have. And I'll tell you what, if you
• 3:26
  were to look at it, I broke this, but.
• 3:27
  We've been home and away. We have been home and away.
• 3:29
  We've been home and away. I've broken this down.
• 3:31
  If we were to take everything on an average, so 100 episodes,
• 3:35
  that's 9000 minutes right now, I know that they say that you need
• 3:39
  to get 10,000 hours in to become a true expert at something.
• 3:43
  So I think if we can get 10,000 minutes, we'll be sort of semi
• 3:47
  pro. I think 10,000 minutes because
• 3:51
  that works out 150 hours, but if you were to listen to every
• 3:55
  episode back-to-back it would take you 6.25 days.
• 4:00
  Wow. Oh yeah, there you go.
• 4:01
  So almost almost my global. Camp pandemic is coming back.
• 4:05
  Exactly exactly. Oh you know I feel over you'd be
• 4:08
  an overtime if you're working a working week. 300 on average
• 4:12
  300W's tasted between us probably more.
• 4:15
  I was a bit conservative with how many whiskeys we average on
• 4:18
  a on an episode. So that works out at 10,500 ML
• 4:22
  of whiskey. Please drink responsible.
• 4:24
  Please drink and podcast responsibly because that works
• 4:27
  out again. Roughly 15 full 70 CLS.
• 4:32
  Yeah, we've definitely drank a bit more than that, I think.
• 4:34
  That's if you were to drink all the whiskey that we've had and
• 4:39
  Scotch at the Balmoral, it would cost you an absolute fortune.
• 4:42
  But because he only did 25 milliliters, you know, measures
• 4:46
  that would that would be 420 drams.
• 4:49
  Wow. Yeah, 420.
• 4:51
  Drams. 100 episodes, 420 Drams. Yeah, there you go.
• 4:54
  We've had some great guests. We've had some brilliant grass,
• 4:57
  some. Fantastic memories.
• 4:58
  We've drank a lot of very, very good whiskey.
• 5:01
  And no, it's been. Had some brilliant grass and
• 5:04
  we've had Fraser soon as some twice, yeah.
• 5:08
  I actually thought that for 100 episodes I would bring some
• 5:11
  brilliant whiskey as well. So I've not told you about what
• 5:14
  brought. And I think a lot of the
• 5:16
  whiskey's, you know, whiskey's stories and a good whiskey is
• 5:20
  good company. You boys are all right company
• 5:22
  nowadays. And actually I preferred you
• 5:24
  when you knew less. But I brought 3 drams for us to
• 5:32
  kind of go through throughout the podcast.
• 5:33
  And we've got some questions from listeners, viewers.
• 5:36
  Yeah, everything, which is brilliant as well.
• 5:37
  And also say that it's been really nice whether you go to
• 5:39
  festivals or just obviously know that I'm working back in the own
• 5:42
  trade. A lot of people coming in and
• 5:44
  saying hi, how are you? The worst thing for me is people
• 5:49
  say hi and I don't know who they are and that really stresses me
• 5:52
  out. You know, I was a year ago
• 5:55
  because this weekend is the, as we're recording us, this weekend
• 5:58
  is the Edinburgh Whiskey Festival and unfortunately we
• 6:00
  can't make it this year. So we're gutted about that.
• 6:03
  But we were, we were at that whiskey festival, and that was.
• 6:07
  The origin, really. Some, some, some random lady
• 6:10
  came up to us and just went, Oh my God, you guys are in my
• 6:13
  living room every week. And it was Nadia, shout out to
• 6:16
  Nadia, Nadia Douglas. Nadia, great to have met you
• 6:19
  there. And it was just surreal.
• 6:21
  And then? It's been 2 years.
• 6:23
  Yeah, that was a year. That was last year.
• 6:24
  That was last year. She went, we went.
• 6:26
  It's been. Two years since you guys first
• 6:27
  went, Yeah, No, we tried the podcast, No.
• 6:30
  No longer because we wait a minute.
• 6:32
  I had two years, 2, was it 2 years ago?
• 6:34
  Yeah, 2. And I complained that we've I've
• 6:36
  mentioned this, mentioned that the indie bottle spotlight with
• 6:37
  Fraser. So I complained that day.
• 6:40
  Too many indie bottles. Couldn't there was too many
• 6:42
  indie bottles and I don't get it.
• 6:43
  I don't understand. Why would you drink a drama cast
• 6:45
  strength? Why would you?
• 6:47
  Why would you drink a DRAM, you know?
• 6:49
  Back then, you were Why would you drink something that wasn't
• 6:51
  Scotch single malt? 100% yeah but even even if it
• 6:54
  was Scotch single malt I'd just saying why would you drink it
• 6:56
  from an indie bottler when you could just have it from the
• 6:58
  distillery? Surely it would be better if it
• 7:00
  came from the source, Not that distillery Obes aren't.
• 7:05
  You know, there's no difference between which which one's
• 7:07
  better. But at the same time I just
• 7:09
  didn't understand it. I get it.
• 7:10
  Journey that we've been on Angus the.
• 7:12
  Whiskey Journey, It's totally changed because I mean, I
• 7:14
  remember when you were there and it was like, well, there was an
• 7:17
  indie bottler that had a coalila, but then there was
• 7:19
  another indie bottler that had a coalila.
• 7:21
  Why would I want to try two different?
• 7:22
  Coalilas. But like, yeah, I mean, Angus, I
• 7:25
  mean, how many pieces of liquid do you think you've had in your
• 7:28
  mouth? Nice.
• 7:30
  Now only, only really old listeners will.
• 7:33
  Remember, I've had a lot of pieces of liquid in my mouth, I
• 7:35
  can tell you. And have you tried the beef?
• 7:37
  I haven't tried the beef yet. 111 day, I'll try the beef.
• 7:42
  One day when we go Isla, we'll try the beef.
• 7:44
  You know, let's actually let's just put that question in
• 7:46
  straight away. Somebody on Instagram replied to
• 7:50
  to a post we put up today saying what is the the most WTF moment
• 7:56
  from the podcast. And I suggested it was Angus
• 7:58
  hearing a bit whiskey judging and saying to Megan Murdoch, how
• 8:02
  many pieces of liquid can you put in your mouth in one?
• 8:04
  Yeah, Yeah. We just have you watched that
• 8:06
  episode, which is one of the first episodes of recorded
• 8:09
  actually with the camera. You watch that moment, me and
• 8:12
  you just look at each other. Some, some.
• 8:13
  Sometimes the words come out of my mouth before I form them in
• 8:16
  my brain. I think that was definitely one
• 8:19
  of those. Times a WTF moment.
• 8:21
  Connor O'Keefe, ginger boy, ginger boy powers.
• 8:25
  That was that was a cracking, cracking line cracking moment
• 8:29
  and a story that you didn't know where it was going to go.
• 8:32
  And I think that was a bit like, wow.
• 8:33
  But also, like, I think, you know, there's WTF moments as
• 8:36
  well where remember you and I on the pod and Angus, Angus, was
• 8:41
  that your, it was your, it was your mum's birthday.
• 8:43
  Yes. Nicola Shepherd.
• 8:47
  So Jake came on. Jake came on and brought 22
• 8:49
  drums and we tried them and then he went out to tell us it was
• 8:52
  Rosebank and a little milk. Yeah.
• 8:55
  And we both, there's the, the, the reaction because we both
• 8:58
  just buzzed up and it went. Angus is going to be raging.
• 9:01
  It was it. Was just laughter.
• 9:03
  Straight away it was. Great.
• 9:05
  And I mean, the first time we had Chucker on the podcast A.
• 9:09
  Lot of that was WTF. Everything he said was a WTF.
• 9:13
  My granny told me I had to go and check if my cousin's OK in
• 9:16
  Taiwan. So my Gran set me in Taiwan for
• 9:18
  like a long weekend, Yeah. And by the time he's
• 9:20
  acclimatized to the time. I mean, you know, setting up the
• 9:23
  olive oil company that's too embarrassed to say.
• 9:27
  That's one of the highest lessons we've.
• 9:29
  Had on the podcast. So that question is actually
• 9:32
  from our friend the Drambler. Yes.
• 9:35
  So he asked yeah, most WTF moment.
• 9:38
  Then he said have you got what's the top 3W stories moments for
• 9:42
  your personal and there's just 100 episodes.
• 9:44
  It's a hard question. Just straight into.
• 9:47
  Top 3W Stories Moments Well, first of all, Charlie Hume,
• 9:51
  who's over in Cayman Islands, yes.
• 9:55
  Yeah. He told the great story with one
• 9:57
  of his what, 3 drums and I'd recommend because I'm not going
• 10:00
  to retell it, but he he what one of the things about that is
• 10:03
  there's there'll be a certain amount of people who who listen
• 10:06
  to that episode before I got a chance to edit it after it had
• 10:11
  been published because I received a message from somebody
• 10:15
  asking. To remove.
• 10:16
  Mostly I, I yeah. Could you please remove my
• 10:20
  details from this story, as I don't want to get into any more
• 10:23
  trouble than I'm already in. Yeah.
• 10:25
  So try out Charlie Hume for that.
• 10:26
  That was great. I really enjoyed stopping
• 10:29
  everything I was doing during that Tuesday afternoon and
• 10:32
  having to reedit the podcast and reboot it.
• 10:34
  But a great story all the same. Look for Charlie's story there
• 10:37
  been. So many amazing moments in the
• 10:40
  100 episodes I think of. I quite like moments you're not
• 10:43
  going to believe this, where I'm surprised or proven wrong.
• 10:46
  Yeah, yeah, Love that. And that's why I got this in
• 10:48
  front of me. This is the woven CX.
• 10:53
  Oh, is it the coffee? This.
• 10:54
  Is the coffee. Whiskey.
• 10:56
  Sugar. Thing I'm like, I don't drink
• 10:58
  coffee. Well, I owe you this in Hazel's,
• 11:01
  and it was in this room. Hazel.
• 11:02
  Hazel came in and brought it in, Yeah.
• 11:04
  Hazel MacLeod brought it in, and as you watch the last 20 minutes
• 11:06
  of that podcast in this room, it's just me topping up my glass
• 11:10
  with our bottle. Of that in fact, I think because
• 11:12
  is it not because of that episode there's now signs
• 11:14
  visibly down here that just says not for.
• 11:16
  Ross because it turns out that the homemade was also sitting on
• 11:20
  the thing was actually caved for display and I was brought
• 11:23
  homemade. Brilliant.
• 11:25
  What kind of moments have you had on the pod?
• 11:28
  Loads, I would say getting to go to the distilleries has always
• 11:32
  been like the the the, the first, the first proper
• 11:38
  distillery we went to and actually had a look around would
• 11:40
  have been portly, Portly, which was just, it was great to
• 11:44
  actually be going around the distillery.
• 11:47
  I'd never been to Portly yeah Leaf before, so that was great.
• 11:51
  But I think I think the Tomatin 1.
• 11:54
  Tomatin 1 is a lot the. Tomatin one that is just
• 11:57
  something else. Watch the Tomatin video Chuck
• 11:59
  banging is gay low there was the.
• 12:02
  So it's just we were so giddy going around.
• 12:05
  We were just high on life. You do listen to the podcast and
• 12:08
  you don't necessarily watch the podcast on YouTube.
• 12:11
  The Tomatin episode is one that really you have to watch.
• 12:14
  Yeah, yeah, I know people. It's not.
• 12:16
  An episode because people might be listening.
• 12:17
  I can't remember a Timaton episode.
• 12:19
  It's video only. It's a blog.
• 12:21
  Yeah. It was, it was like a it was
• 12:23
  like a school trip. It was.
• 12:24
  Just it really was just like we were hyper.
• 12:27
  It was 10:30 in the morning and we'd arrived at Timaton
• 12:30
  Distillery. Le be Joe.
• 12:31
  She didn't have a clue what she was getting herself, but she was
• 12:34
  a she was a great sport. Took it well.
• 12:36
  Yeah, she really, really did. Yeah.
• 12:37
  That WTF moment as well was probably that on that same trip,
• 12:40
  walking into the Dorma Distillery, you'd explain to us
• 12:45
  you'd been and been you. I, I, I do try as best as
• 12:50
  possible to me as ignorant as I possibly can.
• 12:52
  With this podcast, we don't. People might wonder like these
• 12:55
  guys. They really act up so well by
• 12:57
  pretending not to to do any preparation.
• 13:00
  I mean you do very little prep. Very, very, very little prep to
• 13:04
  the point where sometimes I'll not even check our guests actual
• 13:07
  job title. Yeah, but it's it's not done in
• 13:10
  ignorance in terms. Of no, because you want.
• 13:12
  You don't want to spot. I want it to be, I want
• 13:14
  everything to be a surprise and I want, and you were trying to
• 13:16
  explain to us like, and I said no, no, wait, because one of the
• 13:19
  things that you said on that trip was on the Friday we were
• 13:21
  saying to Matt and which at this one time was the biggest
• 13:23
  distillery in Scotland. Yeah, in the world.
• 13:26
  In the world, yeah, for production.
• 13:27
  So you're saying to go from that to and I said, right, Ross,
• 13:30
  that's plenty, Let's wait and see.
• 13:32
  And the Saturday morning on camera when we walked in, that
• 13:35
  was a bit genuine, a bit like, I knew it was going to be small,
• 13:39
  but I had absolutely no idea it was going to be like.
• 13:41
  This and I think again, it's quite interesting that there's
• 13:44
  obviously a lot of that. We get a lot of chat and setting
• 13:47
  up with guests beforehand and for people that listen
• 13:50
  regularly, they'll be quite often when I'm, if I can't make
• 13:53
  it, but maybe I've arranged the guests to come on that I'll say
• 13:56
  XY and Z. These are worth these things are
• 13:58
  worth focusing on and talking about or maybe like a make sure
• 14:01
  you talk about this. But most of the time it is we
• 14:03
  might know that we might not know that maybe we met them at a
• 14:05
  festival. Maybe they've approached us now,
• 14:07
  which is great. And they come in, you go.
• 14:09
  So what's your job title and where do you want to start and
• 14:11
  what's the journey? Danny Dyer was a great example
• 14:14
  of that because like we knew he was global grants ambassador
• 14:17
  before he came to us, but I had no idea that you'd want it like
• 14:20
  a competition. Any of that story is that
• 14:22
  getting to find these stories out and meet these individuals
• 14:25
  and hear their stories on the podcast has been invaluable.
• 14:28
  But also we've created our own stories.
• 14:30
  Like I said, our story of hiring the Whiskey Wagon and driving up
• 14:34
  to the order I. Used to.
• 14:36
  Die though. Yeah, you were very helpful.
• 14:38
  I do have actually on that subject.
• 14:41
  What drama are we drinking on Episode 1?
• 14:44
  99 episodes ago. What drum?
• 14:46
  Well, do we all start at the same drum?
• 14:48
  Yes we did. We started for grants 25 years.
• 14:51
  Led us on to another what the WTA moment what the fuck was
• 14:56
  bringing out our very own blend and when the opportunity came
• 14:59
  our own first ever only bought like so far.
• 15:02
  And when the opportunity came when Greg Urquhart from rare
• 15:06
  find said here's what we've got and we went he went through his
• 15:09
  inventory and I remember going back and I can't remember
• 15:12
  exactly what the other options were about be in the group chat
• 15:15
  for to look back. There was three that there's a
• 15:17
  ball Blair I think in there. Yeah and I think we sort of
• 15:19
  looked at and I said, but there is a 25 year old blend and we
• 15:24
  were like, well, 25 year old blend being the first drama we
• 15:28
  had on the podcast. It made so much sense and the
• 15:31
  bottle I've got in front of me is actually probably one of the
• 15:34
  last bottles which has already been taken by Kev who's going to
• 15:37
  have it behind the bar. So there's none left.
• 15:40
  We sold. And to be fair, that just goes
• 15:42
  to show that 99 episodes ago, you guys were very trusted.
• 15:45
  Hi, Ross. Thanks.
• 15:46
  Thanks. This is we'll see what this is
• 15:48
  like. What should we have?
• 15:49
  And I remember seeing that the Grant 25 was 8 Pounder DRAM 9.
• 15:53
  Was it 9? 9.
• 15:55
  And had it on it. And I said, we'll have three of
• 15:56
  them. And you were probably thinking,
• 16:00
  when did whiskey? Well, there was an element of.
• 16:03
  I like the fact that we did that.
• 16:05
  Have you ever went back and listened to episode 1 by the
• 16:07
  way? Generally.
• 16:07
  No, I haven't. Hang on a second.
• 16:08
  I mean, my thoughts at the time would probably be 25 and I think
• 16:11
  with 25 has got to be amazing. Yeah, which is probably not
• 16:15
  true. Absolutely.
• 16:17
  I've not listened back to episode.
• 16:19
  One I can. Remember, I can remember a lot
• 16:21
  of what I said on it, which is probably why I haven't listened
• 16:25
  back to that. Wait a second, it's.
• 16:27
  Interesting to me when we get new Lesters viewers that they go
• 16:30
  back and some of them do. Go back.
• 16:32
  You see it every now and then, yeah.
• 16:33
  And here we. Go is this going to be an audio?
• 16:37
  How bad the audio was at the time as well. 2nd.
• 16:39
  It's not. Have you got a connection?
• 16:41
  I don't think I do that. See, while you're trying to work
• 16:43
  that out, let me pull out the first drama of your 100 episode
• 16:46
  flight, OK? Yes, well, that I would say.
• 16:48
  We are drumming. I've just just about.
• 16:49
  In fact, keen viewers will know I'm wearing a.
• 16:56
  Lanyard, you are indeed a very sensible choice of entire group.
• 17:00
  And actually a branded lanyard because I think we have a bit of
• 17:03
  a nerve with quite a few people. We mentioned lanyards a bit too
• 17:08
  often that episode. Yeah, if I hear lanyard one more
• 17:11
  time, Yeah. So let's let's not spend too
• 17:13
  long on the lanyard. I have a tree.
• 17:15
  Cara Lanyard, which was gifted to me by Ryan from Tree Cara,
• 17:20
  who had heard the episode and went, yeah, you guys need to
• 17:23
  stop hammering lanyards and I've got some for.
• 17:26
  You. Well, that's because he's
• 17:26
  probably bought 1000 of. Them and what he does is if I
• 17:33
  think, sorry, Ryan, if anyone does have a tree Cara lanyard, I
• 17:36
  would say where it to your festivals, right, because Ryan,
• 17:41
  if you notice as you're wearing your tree Cara one, I think you
• 17:44
  get a wee special under the table dramas I.
• 17:46
  Sort of, yeah. See, you've got our neutron, so
• 17:48
  there you go. But there you go, right, Ross?
• 17:50
  Anyway, what have you got so far?
• 17:52
  Sorry. Well, this is what I'm about to
• 17:54
  introduce. Actually brought a little bit
• 17:55
  for myself and then I had the call.
• 17:57
  I will mention what I've got then.
• 17:58
  So I trusted Ross. Ross is always, it's always
• 18:01
  great to be in the pub with Ross because it makes it a bit easier
• 18:03
  to choose. He pointed this out and I've
• 18:05
  pretty much finished. It.
• 18:06
  I've never had it before, but I've seen it on the shelf.
• 18:08
  I'm getting it in there last week.
• 18:09
  Yeah. What is that?
• 18:10
  It is Edward Hour 2. So Edward Hour 2.
• 18:14
  Ross was explaining to me that about, well, seven or eight
• 18:18
  years ago, Edward Hour put new stills in a different still
• 18:21
  house or built a new still. Basically double production as
• 18:25
  far as I'm aware because it's not open to the public.
• 18:27
  They took their still house, duplicated it.
• 18:30
  On the same. Site so sorry, sorry, sorry.
• 18:33
  I know it's just. 3D printed a new one.
• 18:35
  Really. Just literally completely
• 18:36
  duplicated. So basically they've taken this
• 18:38
  on, as I said, we need to make more whiskey.
• 18:40
  And so they've started distilling it on the same site
• 18:43
  but with new stills in 2018. And they've never released this
• 18:47
  whiskey by the sounds of it. But Edward I was originally
• 18:50
  founded in 1825. OK, so we're looking at the 200
• 18:54
  year anniversary. And so under a signatory, A
• 18:57
  Singleton bottle, not Singleton Secretary, sorry, Secretary
• 19:02
  bottling, we have got a 7 year old Edward Hour number two,
• 19:05
  inaugural release. Wow, that's bloody cool.
• 19:09
  And we'll see how long they're allowed to call it Edward hour
• 19:11
  number two, because somebody is going to kick off about that,
• 19:14
  yes. So Edward Dever have been still
• 19:16
  releasing their standard, so they're still producing.
• 19:18
  Amazing stuff. Producing it so is that
• 19:20
  effectively like almost in building a second distillery?
• 19:22
  Yeah, I didn't realise they were calling it a second distillery.
• 19:25
  I thought they'd just doubled. They'd just up production.
• 19:28
  Which they probably have, but they're probably interesting.
• 19:30
  But then they've done this bottling.
• 19:32
  It's a single casker, maybe not a single casket.
• 19:34
  It's an old 100 proof 57.1%. First of all, Sherry, does it
• 19:38
  taste like normal Edward Dever? It does.
• 19:39
  It does. It's very similar to it.
• 19:41
  I mean, you know, very, very what you expect from Edward
• 19:44
  Hour, really. It's 40 something, quite a
• 19:46
  bottle, maybe about £50 a bottle, 7 year old and
• 19:49
  technically an inaugural release.
• 19:50
  But from this distillery. I find that fascinating because
• 19:53
  people have tried to do it before.
• 19:55
  I don't actually remember before the sturdy distillery really
• 19:57
  came into reality. Speaking to Phil and Simon
• 20:00
  Thompson when they talked. But we're going to get a second
• 20:01
  distillery. We've got this site just to the
• 20:03
  side of Donna. I said that's what you're going
• 20:06
  to call it. So first I asked them.
• 20:08
  I didn't even know me, they said.
• 20:09
  Sonic too was what their initial thought was and they said we
• 20:13
  don't think we'll be allowed to do that.
• 20:14
  Why not? Glenn Grant done it previously,
• 20:17
  kind of the Glenn Grant A and Glenn Grant B or Glenn Grant One
• 20:20
  and. Glenn, what kind of Dukes you've
• 20:21
  got? Old Bushmells.
• 20:22
  And Klein leash done it and Baroda done it right.
• 20:25
  So when the now the new Kleinleash distillery opened,
• 20:31
  fifty 60s fairly modern. Well, Baroda was originally
• 20:35
  called Kleinleash. Right.
• 20:38
  So they've actually swapped. It over, Glenleigh got moved
• 20:41
  over and new distillery and the old distillery became broader.
• 20:43
  Aurora. Really.
• 20:45
  So everybody thinks. Of the old close.
• 20:47
  Distillery and so I think I believe, and I could be wrong,
• 20:51
  they trialled A&B or 1:00 and 2:00 and then Glenn graduate 2
• 20:56
  and they were told you're not allowed to do that.
• 20:58
  So to see Edward Edward, our number 2 inaugural release, I
• 21:01
  thought that's really cool. And so I'm getting something a
• 21:04
  bit. Different.
• 21:05
  I like the idea that fellow Simon just dark too.
• 21:08
  It's it's really, it just matches that like the story
• 21:12
  about and it really annoys. Me years ago.
• 21:15
  You know it. Really, really, really annoys me
• 21:17
  that until they did the until we did the indie ball or spotlight
• 21:21
  with them and they brought out the TBBSW.
• 21:23
  Yes. And I just didn't understand
• 21:25
  what TBBSW was. And he was like Thompson
• 21:27
  brothers playing the Scotch whiskey.
• 21:29
  We just couldn't really be bothered finding a name, but
• 21:31
  it's called it. And it was like it was like the
• 21:33
  the the name that was on the cast TBB, like whatever it was
• 21:37
  used. Yeah, this is TBBSW.
• 21:39
  That's for everybody in the in the bottling plant or everyone
• 21:41
  doing the bottling new. I've said bottling plant that
• 21:44
  the shed that they've got say or not the shed, but the small
• 21:47
  warehouse. But anyway, what drama have you
• 21:49
  brought for? Well, I should explain.
• 21:50
  I've got one more very quickly. I've got one more drum which she
• 21:53
  poured for me. Graham.
• 21:55
  I've got that one. You've got it as well.
• 21:56
  It's a 7 year old Highland Park. With the diggers, it's the
• 22:00
  diggers. We've got to drink the diggers
• 22:01
  Drum, yeah. Especially bottled by woodrows
• 22:03
  with Adam. It ties in nicely for us because
• 22:07
  it is the Diggers. Independently bought.
• 22:09
  It's the Diggers. Whiskey Bar of the Year.
• 22:12
  Whiskey bar of the year bought like by Woodrows figures great
• 22:15
  pub. We've been recorded 99% of our
• 22:17
  podcast episodes in here. Best best honestly best whiskey
• 22:20
  bar in Edinburgh with the second largest whiskey collection with
• 22:24
  the largest open whiskey collection in Edinburgh, but
• 22:28
  also Woody Woodrow's of Edinburgh.
• 22:30
  Well, our first. Ever Indy Butler from Andy
• 22:33
  Butler Spotlight. That's right.
• 22:34
  And Woody himself is about WTF moment because what episode was
• 22:39
  it we were recording and he. Just.
• 22:41
  Mike Brown. And he just poked his head down
• 22:42
  and it was just Woody. You know what he said?
• 22:45
  I can't remember what he said. He was an.
• 22:47
  Engineer whiskey's shite. That's it.
• 22:49
  That was very much a WTF moment. Woody mid recording just popped
• 22:54
  his head and it just went whiskey's shite.
• 22:57
  Just whispered in his. Ear because she's quite a lot of
• 22:59
  the time she when you ask him, you go to up to Woodrow Renner
• 23:01
  and speak to Woody and Megan understand he's really good.
• 23:04
  He will often reply saying it's not shaped, it's no shaped, it's
• 23:07
  no pesh, it's no pesh. It's not.
• 23:11
  Like but yeah, just I am a proud owner of a bottle of that as.
• 23:15
  Well, well, you you were pouring it liberally and generously.
• 23:19
  At the end. They bought the spotlight a
• 23:20
  couple weeks. I am that is delicious.
• 23:22
  I would I would be a proud owner of this if I had a bottle in.
• 23:25
  Fact. I'll tell you what there is.
• 23:26
  There's three 3 bottles up there I could see and they all have
• 23:29
  labels on them and that is the last of it.
• 23:31
  That's the last of it. I'm.
• 23:32
  Delighted to have it. We bet a digger's history as
• 23:34
  well. This bottling I brought in is an
• 23:37
  independent bottling from a bottle I don't believe we've
• 23:39
  ever spoken about before. Brilliant.
• 23:42
  And I don't think, you know, I might have brought this on the
• 23:46
  podcast before. I've been really annoyed.
• 23:48
  I don't think either of you will ever have had this before, so
• 23:55
  I'm not saying it's absolutely delicious, but I think it's
• 23:57
  really interesting whiskey. So this bottle I'm bringing is
• 24:01
  from a bottle called Blackadder. Oh, now we've had Blackadder has
• 24:05
  been mentioned. There's another.
• 24:06
  Bottle before this is I believe a German based bottle.
• 24:09
  Yeah, I think there's been a couple of, what, 3 drama?
• 24:11
  One, one walk through drama is, I can tell you right now, is it
• 24:14
  because we've got a challenge later on?
• 24:15
  But anyway. This one here imported to Las
• 24:18
  Vegas. This is AUS exclusive single
• 24:21
  barrel single cask. Now it's called the raw cask.
• 24:25
  I have actually filtered this whiskey we will see on camera
• 24:28
  through cheesecloth and I removed what felt like half a
• 24:31
  cask. In my in my opinion, this was
• 24:34
  still maturing in the bottle because how much cask they call
• 24:37
  it the raw cask because he just must cut cuss.
• 24:40
  This is the legendary as it's named ward head 32.
• 24:46
  That is, what's a ward head. Isn't it teaspoon wet Balvini?
• 24:52
  Correct. Brilliant.
• 24:53
  So Glenn Beck with Balvini rather than.
• 24:55
  Balvini, this is basically a 32 year old single cask Glenn
• 24:58
  finish. Wow, 66 bottles produced just
• 25:01
  for the US market. Wow.
• 25:02
  And I was gifted this bottle very, very generously.
• 25:05
  But by anyone in particular? A gentleman I won't name because
• 25:09
  I don't know if he wants to be named or not, who comes over to
• 25:12
  Scotch and does private tastings and it's quite funny.
• 25:16
  He didn't know that I'd left Scotch and he'd come back for
• 25:18
  the first time in over 2 years and said Ross, I brought this
• 25:21
  bottle for you because I introduced him to Burnside and
• 25:24
  this gentleman has travelled all over the US.
• 25:26
  He found this ward head 1 of 66 bottles and I think he bought 8
• 25:32
  of them and that took him all around the US to find the
• 25:34
  bottles. Wow. 48.7% so it's a blended
• 25:39
  malt to start lads. Sorry, but sorry.
• 25:41
  Sorry about look a blend. Listen, just it's.
• 25:45
  A small one it might not be. Well, here's the thing I'm going
• 25:48
  to give you. I'm going to give.
• 25:49
  I'm. Going to give you a nice pour
• 25:51
  because actually, you'll see this bottle is is over half done
• 25:55
  and I've still never actually had a drink of this whiskey at
• 25:58
  the house. But as soon as I got this
• 26:00
  bottle, I thought I need to share this with people that have
• 26:02
  been really important to me. And so the last person I got it
• 26:06
  was Big Cam. I knew it would mean a lot to
• 26:08
  him as well. Yeah, but you lads absolutely
• 26:11
  qualify for that now. Thank you very much.
• 26:13
  So it threatens to be tropical. It's quite tasty.
• 26:16
  It's not quite Timatin, but. It's that magic 30th.
• 26:23
  As I pour it down my face, I've done 2 years a little ward head
• 26:27
  and that's the first of three drabs so oh.
• 26:31
  That's very nice. It's nice.
• 26:32
  It's. Black guy, Black guy that
• 26:34
  appeared. It was George Kibble, I'm pretty
• 26:39
  sure. Which leads us on to the first
• 26:40
  challenge. I want you to do this
• 26:41
  systematically. Oh.
• 26:43
  That's good. I do feel that I have a very I
• 26:46
  do not have a good. I'm not like Ross, OK?
• 26:50
  Sorry to hear that. But I'm not, I'm only Ross in
• 26:54
  the sense that the recall that you have on distillery, right,
• 26:58
  Distillery founding day. And I don't think I have any
• 27:00
  ought to like, like I get accused of having these kind of
• 27:05
  photographic memory, blah, blah, blah.
• 27:06
  I'm just sad. Yeah.
• 27:08
  And I and I, I've got good recall, a lot of facts and
• 27:11
  stuff. I've got a terrible recall for
• 27:13
  memories. I couldn't tell you who the last
• 27:16
  five guests were on the pod, basically.
• 27:17
  Yeah, I can tell you. And.
• 27:19
  I try really, really hard to brush up on whiskey knowledge
• 27:22
  and I try and fight and I think everybody does have their their
• 27:25
  thing. And I'm going to leave that to
• 27:26
  everybody because I know that you like you guys at Scotch.
• 27:28
  I've been part of the game. I think we tried.
• 27:31
  I mean, there's a lot of stuff that got cut out of that road
• 27:35
  trip up to Matt. And when it was us desperately
• 27:38
  trying to go, you were just going through the yearbook and
• 27:39
  said I am this distillery I was founded in this date, who am I?
• 27:43
  And then we had to try and work. Oh yeah, and I managed to ruin
• 27:46
  it as well by. Oh, that was a player
• 27:48
  distillery. That was player distilleries,
• 27:49
  right? I find that my recall has become
• 27:51
  I don't know what it is. I can go in my book here, 100
• 27:55
  episodes of Whiskey Stories podcast in this book, Yeah.
• 27:58
  And I could look back and go, right.
• 28:01
  I could someone could mention a drama and I know that has been a
• 28:03
  what 3 drams and I could prep who's what 3 DRAM it was and I
• 28:07
  feel like I'm quite I'm actually pretty decent.
• 28:09
  Hang on a second, I want to. Have one last look.
• 28:11
  I want to go I'm actually because again, I'm.
• 28:13
  Going to say my dad has actually said to me before, Graham's
• 28:16
  recall for this for the previous episodes is unbelievable, all
• 28:19
  right? There you go, true to form.
• 28:21
  No, no, no real, you know, prep done.
• 28:25
  Our first recording was actually done on the 18th of October
• 28:28
  2023. So we're not.
• 28:30
  We're not. Too far off.
• 28:31
  Not far off at all. Right.
• 28:32
  So that's page one. That is page one.
• 28:34
  I'll fold that over, right, That's episode 1.
• 28:36
  The rest of them, we've got 100 episodes in there.
• 28:39
  And so you want a random. Pick a DRAM sword and you're
• 28:42
  going to. Tell me who it is.
• 28:43
  Forgive the spelling as well, by the way, bearing in mind that
• 28:46
  I'm trying to. So you've picked 1.
• 28:48
  And so obviously some overlapping dramas.
• 28:51
  If I said something like old Potley 17, you'd have more than
• 28:55
  one answer maybe. Mark Thompson was the first old
• 28:58
  Potley 17 on that, he said. I remember the story, he said.
• 29:01
  It reminded him was like his grandmother.
• 29:04
  Yeah, and all that kind. Of stuff, was he the first?
• 29:05
  Because we did not have maybe Greg Arcott before that.
• 29:08
  Greg Arcott. Didn't do Poly. 17 or do you not
• 29:09
  do Poly 17? No, he didn't do Poly 17.
• 29:12
  OK, that tells you. What my recalls like Greg
• 29:15
  Arcott, I'm sure he did a boveny and he but what the one the soda
• 29:18
  that's really sticks. That was Port Charlotte.
• 29:20
  Yes, that's it. That's on that one.
• 29:22
  Yeah, Yeah, right, Ross. OK, sorry, I'm almost there.
• 29:25
  I'm just this is too because I want obviously not to get it
• 29:32
  right, because of course I would really.
• 29:34
  Enjoy that. Leave it.
• 29:35
  You would, yeah. This is difficult, right?
• 29:41
  But it's a great story, right? Monkey Shoulder.
• 29:44
  Is this Les Les who told the story before he was travelling
• 29:50
  up to up by him and his partner? Arctic Arctic Whiskey Club.
• 29:54
  Is yeah, the Arctic Whiskey Club.
• 29:55
  He told the story, you know, bought this bottle of Monkey
• 29:58
  Shoulder and I kept it until I was till I had a child for the
• 30:01
  first time. But that sat on my shelf for 10
• 30:03
  years and through IVF and all that.
• 30:05
  Do you know something that is like, that's probably one of the
• 30:07
  best, best stories that we've had on the podcast that there's?
• 30:10
  No, as soon as I've seen it, I thought.
• 30:11
  I think that was my favorite story at the time.
• 30:14
  It's a great and that's why that's it.
• 30:16
  There's there's great stories where we've had some poignant
• 30:18
  stories like that one, but some really funny stories as well.
• 30:21
  But that one there, it's, that's an easy one.
• 30:23
  Well done, well done. Take one eye I.
• 30:26
  Guess what you're thinking? He's trying to go back.
• 30:28
  I'll tell you what, I'll be knackered.
• 30:32
  I'll tell you the one, I'll be knackered.
• 30:33
  I think he says Bob any Caribbean cask.
• 30:35
  I'll be knackered because that is probably in our most yeah
• 30:38
  what 3 drams that's been, that's been our DRAM that so many
• 30:41
  people had. OK, then I'm gonna, oh, I to be
• 30:49
  honest. This is not great radio at all.
• 30:57
  This is terrible. Any whiskey.
• 31:00
  Any whiskey. But then I'm I can't.
• 31:02
  Follow that the problem. Is the problem is I can't
• 31:04
  remember any of these actually. Actually, I'll tell you one
• 31:09
  because there's a good story with this one.
• 31:11
  North British Signatory, North British signatory.
• 31:17
  You know the story N British Signatory.
• 31:20
  I can't believe you've done. It you know the story.
• 31:22
  I know the story N British Signatory, Is it Mark, Mark
• 31:25
  Davidson? No.
• 31:26
  Yeah, is it. I know the story because he
• 31:30
  talks about the. Well, that was a clue.
• 31:32
  Yeah, yeah, yeah. But he's, I think he's one of
• 31:35
  the only that's done there. He's only the only one that's
• 31:37
  done the North British. But there you go.
• 31:39
  Now that we can sit here all night and do that.
• 31:41
  But I'll say, I do want to say on the on the subject matter of
• 31:45
  WTF moments on the podcast and things like that, I have to do a
• 31:49
  shout out to some guys. I think WTF moment was Scott
• 31:53
  Moore. Yeah, doing his doing his video
• 31:56
  of the of his whiskey bar. Shout out to Scott.
• 31:59
  Scott, when you sat there and thought there's a guy in the
• 32:03
  middle of America, he looks far too old and far too sensible to
• 32:07
  be listening to to us right about talking about whiskey.
• 32:11
  But he did this great video, and in the video he sort of just
• 32:14
  laced it full of whiskey stories.
• 32:16
  References and jokes, yeah. He's reference using us but.
• 32:20
  I have to, but he also started the trend because it was he
• 32:23
  started it. But then we had the whiskey
• 32:25
  Shed. We're Bob Cutting.
• 32:27
  We had Craig Darling. But then video and he kept us up
• 32:31
  to date with some some brilliant things.
• 32:33
  Even as weekend drum call week weekend drum roll call, this
• 32:36
  weekend references the tasting with Gordon Macphail, we've done
• 32:39
  what I suggest about Ardmore being.
• 32:42
  Like a puddle. Yeah, and he's got.
• 32:44
  This old Ardmore and he's stuck it in a birdbath.
• 32:47
  Exactly. And it's just it's.
• 32:48
  Just wow. Absolutely worth commending
• 32:50
  Scott Moyers. Fantastic.
• 32:52
  Yeah, he's dedication to the pod.
• 32:53
  Then he sent a picture in at the pod and this is when it does
• 32:56
  start to get mental. He'll be he'll be delighted to
• 32:58
  know that I'm on less episodes. Shut up, Ross.
• 33:02
  But he said, I'm trying to find the I took a screenshot of it,
• 33:05
  but he put a post up a couple of weeks ago and it needed to be
• 33:07
  shouted out. And the reason it hasn't been
• 33:09
  shouted out until now is that we haven't actually recorded an
• 33:12
  episode properly that we've been able to get a shout out for him.
• 33:16
  But he sent sent a screenshot of him with Carol Crafts, who sat
• 33:20
  here. Yep.
• 33:21
  With what him, what a lanyard got, he's got a lanyard got.
• 33:26
  He'd driven from Tennessee to St.
• 33:28
  Louis, MO. Is that right?
• 33:32
  600 miles. Where's this?
• 33:33
  Where's this screenshot? I'm trying to find the bloody
• 33:35
  screenshot of that 600 miles to pick up as ARD in America, ARD
• 33:41
  in America release. And I think like just just to do
• 33:44
  that is incredible. Now look, I'm not going to try
• 33:47
  and take any form of major credit for that.
• 33:49
  I'd love to, you know me, I'm quite shy and quiet with these
• 33:52
  kind of things. But the fact is, like, maybe
• 33:56
  Scott would have done that anyway, because what we do know
• 33:58
  is from Scott's, from Scott's bar in his house, from what we
• 34:03
  see Scott doing, he loves, he loves his whiskey and all that
• 34:05
  DRAM hunting, DRAM hunting. So there's every chance that
• 34:08
  Scott would have done that anyway.
• 34:09
  But it's the fact that like it's just bring the brings the
• 34:13
  community together. It's a massive effort, isn't?
• 34:15
  It 600 mile range. But what I love is he did have
• 34:18
  the he took his own land yard with him and it was like he was
• 34:21
  still able to go. I've just travelled 600 miles
• 34:24
  and I've brought my like it was that that sort of level of
• 34:26
  planning and detail. But that leads me on.
• 34:29
  So the next thing I've got here, cuz I've got some drams as well.
• 34:32
  Wow. And there's another bot in front
• 34:33
  of us here. So yeah, we've got listeners in
• 34:37
  Edinburgh, Glasgow, we've got listeners down South and we keep
• 34:41
  an eye every now and then on where the listeners are popping
• 34:43
  up. And all over the world.
• 34:44
  Is a listen in the States. We've got a message last week, 2
• 34:48
  weeks ago from the Tampa Bay Whiskey Club.
• 34:51
  Roberto who messaged me, who seems to run their, their
• 34:55
  Twitter account. I think he's maybe in charge of
• 34:56
  the Tampa Bay Whiskey Club. He said, hey, there's five of us
• 34:59
  coming over from Tampa to to Scotland.
• 35:01
  We're going to Edinburgh and we're travelling around.
• 35:03
  We're going up to spay sides. We're going to going to
• 35:05
  Campbelltown. Is there any chance we can hook
• 35:08
  up with you guys? You guys were busy.
• 35:10
  I went away and met them in diggers in the dugout where it
• 35:12
  all started to give them a lot 3 drams, whiskey taste, whiskey
• 35:15
  stories, tasting, which they loved.
• 35:16
  But what's great is they came bearing gifts and one of the
• 35:20
  gifts they gave us was a DRAM each of the Arden American,
• 35:26
  Arden America, Arden America 2 are bottling.
• 35:29
  That's cool. So we have now Arden, which in
• 35:32
  this very room we sat with Carol Crafts, I guess, and.
• 35:35
  He was not disgusted, Yeah. Cool thing.
• 35:38
  Yeah, not only has Carol met up with Scott Miller through the
• 35:42
  Whiskey Stories podcast and they've, they've they've shared
• 35:45
  a drama and Scott's taken a, a bottle of that stuff, but now
• 35:48
  the whiskey's come full circle. Yeah, yeah.
• 35:51
  So we've got the Arden America, Arden American.
• 35:53
  So 57.8% I don't know much about this DRAM.
• 35:57
  I know nothing because I didn't think I'd ever get to try it.
• 35:59
  Well, that's it. Because what?
• 36:01
  Well. I yeah, I because I think Carl
• 36:03
  did talk about it. He did.
• 36:04
  Just because it's the second, the second Arden America, isn't
• 36:08
  it? Yeah, I mean you.
• 36:09
  Which glass are you wearing? You want the whole.
• 36:12
  No, no, no, no. I'll take the other half there.
• 36:15
  There we go. Thank you, Graham.
• 36:17
  And yeah. So thank you.
• 36:18
  Thank you, Tampa Whiskey Club. Well, they came in and they came
• 36:22
  in to. Scotch, Yeah.
• 36:23
  Happy birthday, Ali. Yeah, Ali celebrate his 72nd
• 36:27
  birthday. So Venezuelan born, living in
• 36:30
  Tampa and they were great. And you know, they're trying to
• 36:33
  basically make an inclusive space or environment for people
• 36:38
  to drink single malt whiskey because he says there is people
• 36:40
  do buy it, but people don't go to whiskey tastings.
• 36:42
  There isn't really an atmosphere in which people can go and learn
• 36:46
  and sit down with like minded people or people with that
• 36:49
  common interest. So they've been able to build
• 36:51
  that community, which is amazing by the way, they've only been
• 36:53
  going for a year. Really.
• 36:55
  Well, if you look at Alley's whiskey collection, yeah,
• 36:58
  whiskey. These are big whiskey.
• 37:00
  Fans, I mean, they look genuinely.
• 37:02
  I mean, I mean, for example, if he came in here, his whiskey
• 37:07
  collection would look, this would make, yeah, Ally's whiskey
• 37:10
  collection would probably make what we've got in this room look
• 37:13
  small. The texture on that lads.
• 37:16
  It's absolutely incredible. Roll that round your mouth.
• 37:20
  That is just. Chew that.
• 37:22
  Oh, that. Is beautiful once again.
• 37:24
  Our mark kind of done it. They really have.
• 37:27
  I think it was Simon Smith said that.
• 37:28
  That's just annoying now how the others are.
• 37:31
  It is because. The back of that.
• 37:32
  Yeah. Like barbecue sauce.
• 37:34
  Smoke. There you go.
• 37:36
  I'm trying. I'm eating smoke.
• 37:38
  But Arden American is like that because we we, we have a mutual
• 37:41
  friend, Graham, that we were in the company of on Saturday and
• 37:45
  we had a few drums and. Like this?
• 37:48
  You know, we were trying them all and I poured you poured an
• 37:51
  odd Arden American for this guy, the AD just the 5050 and it was
• 37:57
  it was if you see his face, it's the same reaction as he tried it
• 38:00
  and he just went. What is this?
• 38:03
  A cracking and it was hard in the market and he'd never tried
• 38:06
  hard, just annoyingly good. Now that's where it becomes.
• 38:09
  Very, very tasty. And that's fantastic.
• 38:11
  And they also gave us a bottle, which we'll all have to drink
• 38:13
  there it. Goes there.
• 38:14
  It goes the big. This is a Whiskey Club Tampa
• 38:17
  independently bottle. Specifically, this is.
• 38:20
  So it's not an independent bottle, this is it's not.
• 38:23
  An independent. This is an official bottling,
• 38:25
  but it's a single cast selected by them I believe.
• 38:27
  Right. So it's less than single cask
• 38:29
  American single malt? Yeah, which again, quite
• 38:31
  unusual. America all the way from
• 38:32
  Seattle, WA. Yeah, I think it's the first.
• 38:35
  American Single Malt on the channel, on the channel, on the
• 38:38
  podcast. I think it might be but as a
• 38:39
  crack I'm looking forward to drinking that as well.
• 38:41
  But no, So again, WTF moments is the fact that we've got like.
• 38:45
  People coming in on Saturday and say we're from Florida because
• 38:48
  we've got a table for five. I go, well, that's not uncommon.
• 38:51
  But when they go, hi, Ross. Nice to meet you.
• 38:53
  We listen to the podcast. Yeah, yeah.
• 38:54
  I go, Oh my goodness. Yeah, we sat chatting to them
• 38:57
  and then and then they've got show.
• 38:59
  I apologize, sorry you listened to the podcast.
• 39:02
  Bob Cutting Bob Cutting's. Oh, what guy?
• 39:05
  Launch Morgan. Launch Morgan?
• 39:06
  I mean. I mean talking about WTF moments
• 39:09
  when Launch asked us to sign as well.
• 39:12
  I've got a video. I've got a video of it.
• 39:14
  I I I'd not had time to practice my signature before?
• 39:17
  He asked. That I'm actually, I'm actually
• 39:19
  quite disappointed because I didn't make it to that tasting.
• 39:21
  No, that was a pintail tasting. My very fragile ego had hoped
• 39:24
  that when Lance Morgan came back up to me, bring the bottle so
• 39:27
  that I could complete the signatures.
• 39:28
  No, he's got the stars. He's got, I mean, he's got the
• 39:32
  headline. He's got the stars.
• 39:34
  Really. So there you go, right listener.
• 39:36
  Questions. We've got some more listener
• 39:38
  questions on Facebook. And I do practice my signature.
• 39:41
  The Facebook. The Facebook group, I mean, I
• 39:44
  mean, it's just, well. While you're pulling something
• 39:46
  up, can I pour the second DRAM? Yeah, I need to get another
• 39:49
  glass, but I've got I'm really starting to take.
• 39:52
  I'm still parked here. I'm starting to get backed up
• 39:54
  here too. Second DRAM of the 100 episode
• 39:57
  flight. Angus is excited.
• 39:59
  Audio listeners. I have pulled the bottle out
• 40:01
  there so I have not opened this bottle.
• 40:05
  This is a bit of having to this math.
• 40:07
  Which is their new kind of facial series that came out this
• 40:11
  year, the Western Home Collection facial 2025.
• 40:14
  Now I tried they had a 19 year old and kind of cognac or
• 40:17
  Armeniac. They have some old stuff but
• 40:19
  this was my favorite by far. Totally unbeated, Bunahavan and
• 40:24
  Bourbon casks moved to Parlor Curtado for a few years, if I
• 40:28
  remember correctly. But for me, what I liked about
• 40:31
  it was the bourbon really shines through, which you don't get.
• 40:34
  And Bouda haven't. Yeah, Bouda haven't.
• 40:36
  It's all about. European.
• 40:37
  Yeah, yeah, yeah. I thought this was.
• 40:39
  I'm doing drink an awful I've never drank an awful lot of
• 40:41
  boudoir haven't. I'm gonna say and I'm not, I'm
• 40:43
  not not for me was something that always surprised me.
• 40:46
  I remember once I may have been an episode that was recorded and
• 40:49
  never went out. I bought you just a Boone of
• 40:51
  having 12 because I was like, you'll try.
• 40:53
  You'll like this, Graham, and I think you did, but yeah, because
• 40:58
  it's one of, it's one of those, but it's not Peter.
• 41:01
  'S I know that's what I mean, but.
• 41:02
  It's one of these drums I'm surprised you never kind of got
• 41:05
  yourself on me too. I don't know what it is, I don't
• 41:07
  know, but it's something. It's there's a lot of Isle of
• 41:10
  Whiskey I want to try. Just a lot.
• 41:12
  I also say whiskey dad. Some of this will be coming your
• 41:15
  way as well. I'm not a controller about this,
• 41:17
  but I know that you'll like it. Super.
• 41:20
  So we've got colour on it. That's a non age statement.
• 41:23
  It was think about 100 LB of bottles, but I just I needed a
• 41:29
  reason to open it. Truthfully, this is a bottle.
• 41:32
  I needed a reason. To open it, you're good to us
• 41:35
  and you know something why? I'll tell you another thing.
• 41:36
  What I really like is there's been moments in the podcast
• 41:40
  where I've kind of looked at you and to check your reaction to
• 41:44
  then fully appreciate and understand where we are.
• 41:47
  And a moment that really does stick out is Loman's still in
• 41:52
  their name. Yeah.
• 41:53
  Right. Browsers it wasn't just Ross.
• 41:56
  I mean, Chuck Kerr was absolutely kid in the candy
• 42:00
  shop. I mean it was one of those ones
• 42:02
  where I have to admit, Graham and I Graham and I, I think
• 42:09
  we're having the same reaction. It was like, right, that's a
• 42:11
  nice that that that's a still in a slightly different shape,
• 42:15
  whereas whereas Ross and Chuck were absolutely baffle.
• 42:19
  Plates. Safe but.
• 42:26
  It's. Just it's like I've never seen a
• 42:29
  woman stuff and I've told hundreds of people about it as a
• 42:32
  rule for me. Like I understand that the MASH
• 42:35
  filter is exciting and they're different techniques and what
• 42:39
  they're doing. It's come from TD.
• 42:40
  But to see a woman still was like a the best early birthday,
• 42:44
  early Christmas present I could have got.
• 42:46
  And I understand that you don't also don't love production out
• 42:49
  with maturation. You must be like what?
• 42:52
  The well I'm starting but that's The thing is that.
• 42:53
  I'm very interested in. Production, by the way, that's.
• 42:57
  I did find it very interesting and actually the whole the whole
• 43:00
  inch Darney thing was a complete honour for being really was
• 43:03
  great getting getting behind because I I I don't know if I'm
• 43:06
  part of. Our release of the 1st.
• 43:07
  Year single mole. I don't know if I told this
• 43:09
  story on a pod. I've told the story before
• 43:12
  before, before we start doing the pod, Graham drove me up to
• 43:15
  the gates of Inch Darney and said there's a distillery in
• 43:18
  Glenrothes. But it's all very secret.
• 43:20
  It's all behind closed doors. Nobody knows what goes on.
• 43:23
  Nobody goes in, nobody goes out. I mean, kind of went up, peered
• 43:26
  over the gates, had a look over and that was it.
• 43:29
  And if you'd told me in 2 years time we'd have been having a
• 43:32
  kind of exclusive tour around the place, I wouldn't have
• 43:35
  believed you. Absolutely.
• 43:37
  Wee bit of water helps us, but haven by the way, I think the
• 43:39
  nose. But Haven is very nice.
• 43:40
  It's like artificial whiskey fudge to me.
• 43:43
  It's got that. Same.
• 43:44
  That was about that, right? There's vanilla, but there's
• 43:46
  richness. We'll start off, we'll start off
• 43:48
  with a straight up one. I've got Cody actually features
• 43:51
  a couple of times. Cody Reynolds, Yeah, the friend
• 43:52
  of the show. Facebook, Facebook grip here.
• 43:55
  So first of all, well, Jason Hargreaves, I'll say random 1W
• 43:59
  in food chocolate cheese dinners with paired whiskey.
• 44:03
  What's the best, worst, weirdest?
• 44:05
  We've talked about this before. We have.
• 44:06
  I've never really. I know you've gone for it, Ross.
• 44:09
  I've never really tried cheese and whiskey.
• 44:12
  I'm keen to, but I've never really gone for it.
• 44:14
  I always have to admit, if I'm having cheese, I like pork.
• 44:17
  I like a pork. I like pork cheese and it's
• 44:19
  really hard for me to go. If I was having cheese, it'd be
• 44:22
  really hard for me to say, you know what, I'm going to go for a
• 44:24
  whiskey because I do love a pork well.
• 44:26
  I'm OK with that honestly. Truthfully Angus, I'm probably
• 44:29
  the same as you. I would still grab a port
• 44:31
  beforehand for what I found to see with.
• 44:33
  I like blue cheese. I like blue cheese.
• 44:36
  Heberdeen Blue, Ladakh Blue is kind of my favorite.
• 44:41
  And if I was doing not a port, doing a big European cask
• 44:45
  whiskey, it's just correct. Absolutely great.
• 44:47
  Provided, I mean, especially because you probably had a class
• 44:49
  of wine beforehand. All the rest of it that we bet
• 44:51
  extra strength is good. Seafood's a weird one because
• 44:55
  I've been trying it more recently to have light fresh
• 44:59
  bourbon cask whiskey's with seafood.
• 45:01
  Yeah. And I want it to work.
• 45:05
  I'm still not sure I've convinced myself and I really
• 45:07
  want to give it to myself, but that's been interesting.
• 45:10
  I think the weirdest one I said that did work I've mentioned at
• 45:12
  the podcast before was that nila white tomato and like paratha
• 45:17
  salad that I had of an old poultney.
• 45:19
  All right. OK.
• 45:19
  And this is so fresh. It did work.
• 45:22
  And I still think for Jason's question, that cold food and
• 45:25
  whiskey can absolutely work and you can meet you've.
• 45:28
  Said this before. You've said this.
• 45:30
  Before, I think the issue is warm proteins.
• 45:34
  Nobody wants a drum with steak, lamb, chicken.
• 45:38
  You just, you just don't. It's a funny one, however.
• 45:42
  However, I will say so if Craig Darling has said pickled onion
• 45:45
  crisp pair well with peated whiskey, there you are.
• 45:48
  There you go, right? Interestingly, talking with
• 45:50
  food, whiskey, slight connection, I managed to bore
• 45:52
  the current wife the other day because we're in the shop.
• 45:55
  You. Have a clothes on or.
• 45:56
  No, no, clothes were firmly on, but I was cooking.
• 46:00
  I was cooking like, it was like a lentil and sausage casserole
• 46:02
  recipe I'd got. And I was like, it required it
• 46:05
  required Sherry vinegar. And we had just recorded the
• 46:08
  episode a few weeks and I said, do you know what's interesting?
• 46:11
  This Sherry vinegar, quite possibly this Sherry was used to
• 46:16
  season a whiskey cast before it then became Yeah.
• 46:19
  And yeah, I. Mean Angus, you're fantastic.
• 46:21
  Absolutely you. Wouldn't aboard me, Angus?
• 46:23
  No, Honestly, I'd had a second helping of that castle.
• 46:28
  So there you. Support the industry, this is.
• 46:30
  What I said I said we're supporting the whiskey industry
• 46:33
  by buying this vinegar. Doing our bet for.
• 46:39
  Her so I pick up on your crisp pair.
• 46:42
  I would say that I'm going to look into the future.
• 46:45
  I'm not going to name their brand of of crisp, right?
• 46:48
  Oh, I reckon in the future. We're looking at Christmas.
• 46:51
  I reckon in the future looking within your crystal ball grip.
• 46:55
  It's a nightmare. I try to get in and out of the
• 46:57
  bath but my crystal ball will tell me right that I think we
• 47:01
  will try crisps, crisps on the very.
• 47:03
  First time or podcast might fit heavily on a future episode.
• 47:08
  Maybe in the next week or so. Keep your.
• 47:11
  Eyes, I wasn't. There, there's a great
• 47:13
  connection, there's a great whiskey connection to Chris.
• 47:16
  But I would say it was a flavour and I'm not because I don't want
• 47:18
  to give away what the what the crisps were, but it actually was
• 47:22
  a treat. But one thing I will say is you
• 47:25
  talk about hot food pairing with Chris.
• 47:28
  Tell us, Ross, what hot food have you had prior to coming
• 47:31
  down here into the Digger's vaults before we started out?
• 47:35
  That's a great point, yeah. Cheese and ham toasty.
• 47:37
  The digger's toast. The digger's toasty.
• 47:39
  I would say that as I. I paired it with a Glencadam 10
• 47:42
  actually, it's very good. Yeah, there you are.
• 47:44
  Now let's take this really highbrow now, OK?
• 47:48
  Connie Reynolds, a man who knows a thing or two about whiskey,
• 47:51
  has asked this question. His wife knows a lot.
• 47:53
  His wife knows his wife is an awful lot.
• 47:55
  Would you say more? Yes, you're saying?
• 47:58
  I would say more. More you.
• 48:02
  Say that. Cody's wife knows more about
• 48:05
  whiskey. 1,000,000. Percent shout out to Moore Moore
• 48:09
  Reynolds Moore Reynolds Swedish whiskey girl.
• 48:11
  Always been a guess. Been on the bottom.
• 48:12
  But Cody has asked what whiskey both bottle would be the best
• 48:17
  weapon to fight off a bear. 100 episodes in, Cody, and that's
• 48:22
  what you ask for. Well, 100, we've tried some
• 48:27
  fantastic whiskeys on this podcast, we've had some of the
• 48:29
  most, we've had Master Blenders and every award-winning Master
• 48:34
  Blender show it is. We've had his master blender.
• 48:36
  We've had this. Master Blender.
• 48:37
  Yeah, yeah. That's an important question,
• 48:39
  Abby Graham. It's an important question.
• 48:40
  It's an important. Question.
• 48:41
  I've got an answer. Don't shut the question, Ross
• 48:43
  Go. For me it has to be an Octomar.
• 48:46
  No, there's why. Well, forget about the whiskey
• 48:50
  for a second. On my shelves in Scotch, Optimal
• 48:53
  is by far away. The tallest bottles I have,
• 48:56
  right? So we'll keep the bear at the
• 48:58
  furthest length. Okay?
• 49:00
  Also order. The throat like a javelin.
• 49:02
  You're right. Also, oh, I thought that was
• 49:05
  just hand in hand combat. Well you, I didn't think of it.
• 49:08
  Throw you throw a bottle and run away.
• 49:09
  Well. Surely the answer is what bottle
• 49:12
  would you kill the bear with? Beat them to death?
• 49:14
  Well, we. Don't want to kill bears in the
• 49:16
  pods, you know? But please protect bears.
• 49:20
  Please, please fight bears and whiskey bottles responsibly for
• 49:23
  me, I. Mean if you're in a situation
• 49:24
  where it's life or death, then you know, obviously.
• 49:28
  Throw the ball and. Look after yourself and.
• 49:29
  Obviously often we're always cast strength, very potent.
• 49:33
  I don't know, I don't know what Bearsbury has in it, but imagine
• 49:35
  something along the lines of Optima, right?
• 49:38
  And and it's a very tall bottle. So for that kind of fencing
• 49:41
  technique, I imagine. You're going for life.
• 49:43
  Yeah, Yeah. Yeah, keep the bear.
• 49:45
  I mean, you can't. The answer can't be.
• 49:47
  That's a bottle of. I see, because I'm going to
• 49:48
  Chuck. It well away.
• 49:49
  Just. Jenny Darling did say another
• 49:52
  Craig, probably Glenn Ruffus. Just launch it like a grenade.
• 49:56
  Oh, that's true, because it's dumpy.
• 49:57
  Yeah, and round. I'm going to say the Bear
• 49:59
  probably wouldn't mind. Yeah.
• 50:02
  Well, Graham, do you have a, do you have a suggestion?
• 50:03
  I'm going to go through some of that Dougie Little.
• 50:06
  Because I have a few theories. Going then.
• 50:08
  Well, I know one of the theories.
• 50:09
  I just want to say somebody, some really, really.
• 50:12
  Good questions that we should ask.
• 50:13
  Well, let's no, no, no, no, no, no.
• 50:16
  No, let's let's let's dwell on this a wee bit.
• 50:18
  Somebody somebody suggested for pure heft of bottle.
• 50:21
  I think someone mentioned inch derny because it's a big heavy
• 50:24
  bottle. King glassy.
• 50:25
  King glassy. Yeah, and you could use that as
• 50:27
  a weapon. You could start with a stopper.
• 50:28
  But what I would say as well, if you if you maybe you don't want
• 50:32
  to bludgeon the bear, maybe you want to draw blood, right.
• 50:35
  So you're no. So you want to break the glass.
• 50:39
  Maybe you just want to tall, round, stabby, easy, easy to
• 50:43
  break the glass, easier to break than a king glass.
• 50:46
  If you had a rock next to king glass, you went like just go
• 50:48
  Dong. Whereas if you had a tall round,
• 50:52
  you could just go and then stab the bear in the nose, give it a
• 50:55
  bloody nose and it would be off running home.
• 50:57
  The other suggestion I had when I thought of this was I said go
• 51:00
  with a Royal Mile in Edinburgh, one of the really tatty whiskey
• 51:03
  shops they're surely got. To be.
• 51:05
  There's surely got to be a whiskey bottle decanter in the
• 51:09
  shape of a salmon and. Then if.
• 51:12
  You've got that. The bear's going to like,
• 51:14
  there's my dinner. It's a great.
• 51:15
  Answer and then and then. That'll buy you enough time to
• 51:18
  run away. Definitely decanters of
• 51:19
  Edinburgh Castle that could entertain the bear.
• 51:20
  Nessie. Yeah, there's an essay.
• 51:23
  Have you seen the Nessie? Nessie Decanter.
• 51:26
  Nessie Decanter looks distinctively like a shite.
• 51:29
  All right, drop it. Yeah, there we go.
• 51:33
  If any a drop it can't. I wouldn't be a bad one, right?
• 51:36
  We've lost. So that was right.
• 51:37
  I. Would like to apologize to 100.
• 51:39
  Episodes. We made it.
• 51:41
  That's far before it decided. Before, before the, you know,
• 51:43
  the bear community came out. The bear community is something.
• 51:48
  The bear community is something different.
• 51:50
  Right. Anyway, we've gone down our bear
• 51:52
  hole and we need to sort of get ourselves out of this.
• 51:55
  I think, I think, I think, I think the King Lassie bottle
• 51:58
  probably does win it. It's a heavy.
• 52:00
  Going yeah. Let's move on.
• 52:03
  Okay, let's move on from that. Thank you, Cody for your great
• 52:07
  question there. Will you be at Edinburgh Whiskey
• 52:11
  Festival again this weekend? Nadia Douglas I'm afraid not,
• 52:13
  Nadia, apologies for that. Do you think a whiskey festival
• 52:16
  where the ticket price was lower but you had to pay per tasting
• 52:20
  would be accepted over here? Interesting.
• 52:23
  When we were at Lohman and Clyde Whiskey Festival yes for Ola
• 52:27
  from three cars there and they had a Braval 30 on their on
• 52:31
  their stand and they'd. Only brought 1 bottle.
• 52:34
  Only one, but they had it was a fiver for A10 mil measure and
• 52:40
  she said she was very surprised, pleasantly surprised.
• 52:42
  At how? Many people are willing just to
• 52:44
  tap a lot. She had the wee Salam machine.
• 52:46
  Just tap it, go £5 and you got your drama.
• 52:49
  That 30 year old whiskey and I think for the five that's.
• 52:51
  A great. I'm getting in some fantastic.
• 52:53
  Whiskey and what what? Yeah, I would say that for the
• 52:55
  for the right whiskey, I think people was quite happy to pay a
• 52:58
  price like that. I think the issue is Scotland
• 53:01
  and Scottish people. Yeah.
• 53:02
  And I think, I think as well, you're right.
• 53:04
  People on yard goes at the end of the day just walking about
• 53:07
  thrusting drams. And if you're paying a fiver at
• 53:10
  14 different stalls or 1012 different stalls, very quickly
• 53:14
  it becomes an expensive. Genuinely, I think I haven't
• 53:18
  seen it at Sofia Whiskey Fest. You get a better clientele in
• 53:24
  terms of people who are not getting hammered and they're
• 53:26
  taking whiskey more seriously. From a whiskey brand point of
• 53:31
  view, I believe that in a European whiskey festival is
• 53:34
  really what they're referencing. What you're said is lesson 2
• 53:38
  more because people are paying for the draft.
• 53:41
  I always think it's more important.
• 53:42
  A lot of time, Scottish festivals, what have you got?
• 53:46
  What's most expensive, What's the oldest?
• 53:47
  Put it in my glass and listen, we're part of that and how good
• 53:52
  does it? It's brilliant, but I think it's
• 53:55
  wrong and I think that the rest of Europe does it right and you
• 53:58
  go to. Germany.
• 53:59
  You go to Germany, you go to Holland.
• 54:00
  But also the people appreciate the product more, and we
• 54:03
  appreciate it because we prefer to quit a ticket.
• 54:06
  You get an unlimited whiskey for six hours.
• 54:08
  That should never be how it's seen, no?
• 54:09
  It should be. You can drink.
• 54:10
  It should be. I wonder what's on offer today.
• 54:13
  I wonder what we can get. And so normally the ticket price
• 54:15
  is much lower in Europe and then you pay by the DRAM and also the
• 54:17
  DRAM price is always very low. So you're still getting
• 54:20
  everything for three or three to €10, but it's you're getting it,
• 54:25
  you're getting a proper drama that and you're going right tell
• 54:29
  me about it. And I think that's more valuable
• 54:31
  for the brands and for the. Consumers it comes back to Jason
• 54:33
  Hargraves question which triggered the lanyard chat.
• 54:36
  We spent probably far too long talking about lanyard chat than
• 54:39
  than the than the crux of his question, which actually was at
• 54:42
  the time, you know, is there a is there a whiskey festival
• 54:46
  plan? Can you get a sort of plan put
• 54:48
  together for what you're going to do?
• 54:49
  And there's people that I've met that we talked about this.
• 54:51
  And I think if you knew you were having to pay per DRAM, bearing
• 54:55
  in mind after a few drams, you could just get silly, You know,
• 54:57
  you're just like, oh, staff and go, I'll just quickly tap that
• 54:59
  one, tap that one. But I think if you knew and
• 55:02
  maybe knew, right, there's this, that and the next thing and
• 55:05
  there's a conversation that we're going to have later on
• 55:07
  about, you know, whiskey festivals and what they could
• 55:10
  look like and things like that. Going to quickly move on to a
• 55:13
  couple other questions here. Stuart McGregor, who's very
• 55:16
  active and also Stuart, congratulations on losing all
• 55:18
  the weight. I know that we've been in the
• 55:20
  whiskey stories chat. Well done for He's he's followed
• 55:23
  a very similar as your dad there is trying to reward himself
• 55:27
  whiskey if he gets over or below a certain way.
• 55:29
  You have to give us each your number one drum and your
• 55:32
  absolute no go drum that you have had in the last 100
• 55:35
  episodes. I can name you the No Go Drum
• 55:37
  very quickly and unfortunately it was one that you brought
• 55:42
  Graham and it came back. It came from India and it was
• 55:45
  absolutely foul. I can't remember which one
• 55:47
  specifically it was. It.
• 55:50
  Was like. In a royal.
• 55:51
  Royal stag there. Was royal stag There was Royal
• 55:54
  Challenger, which was a challenge.
• 55:55
  No, but we didn't have Royal Challenger because I didn't
• 55:57
  bring that back. But there was.
• 55:58
  There was three, I think it might have been royal stag, I
• 56:01
  can't remember. If you listen back to the
• 56:03
  episode one, one of the three was very, very rough.
• 56:06
  Yeah. And that was actually one of the
• 56:08
  one of the whiskeys that I've tried and I've I would spat it
• 56:13
  out. Truthfully, I need to be a bit
• 56:15
  more diplomatic than I used to be, but also I couldn't give a
• 56:19
  hoot about Avangetic avangetic Avangetic still it in their
• 56:23
  Hebrides and I thought the. Whiskey.
• 56:24
  I've not tried it and I'm I'm curious to try it, but probably
• 56:27
  only once Chuck's got a bottle. I was totally, totally offended
• 56:34
  by the whiskey. Right, I thought it was.
• 56:37
  The guys at night or Hebrides in 2029?
• 56:41
  It's one guys operation. He's produced a 10 year old.
• 56:47
  I've never heard of the study before.
• 56:48
  I had the manager put in front of me by Cameron and Cameron
• 56:51
  said do you drink this all right?
• 56:53
  So, well, I'd say that I, I would go for one of the Indian
• 56:56
  ones as well, but I would say on the podcast when I bought,
• 56:58
  actually I bought the 1.75 liters of old smuggler, Old
• 57:03
  smuggler. That's harsh on old smuggler I
• 57:04
  think. That or.
• 57:05
  Was it great? But I would say that, I mean the
• 57:07
  thing about old Smuggler is it was it was very nondescript.
• 57:10
  I'll tell you what I'll tell. You what was it?
• 57:12
  But it was an. Offence I will absolutely tell
• 57:14
  you about. No drama at the 100 was my own
• 57:16
  cask of Oh my Well yes Erin covered cast.
• 57:20
  That's so sad. Graham's Butler, Naz.
• 57:25
  Exactly the one where I tried to get us to try that, it was we.
• 57:28
  Were cotton fresh trying? Killed at the time recording.
• 57:30
  That, yeah, that, that that was quite.
• 57:33
  Number one, number one for the that we've tried on the pod.
• 57:37
  Tried on the pod? Oh fair enough.
• 57:39
  Sorry I said I haven't tried on the pod on the pod tasted best
• 57:45
  DRAM. I think the Burnside that Fraser
• 57:48
  bought was brought in was very good. 27 year old Burnside.
• 57:50
  Yeah, it's. Hard to follow the way back.
• 57:53
  I had so much Glencadam off the shelf and Diggers, yeah, which
• 57:56
  been brilliant. I think my winner, not for it's
• 57:59
  the best DRAM ever, but for trying it for the first time.
• 58:02
  A pod Is Glenn going white oak? Yeah, yeah, yeah, that Yeah,
• 58:05
  yeah, yeah, I, yeah. It's so hard to think of 1W
• 58:14
  stories blinders up there. I think for me, it's hard not to
• 58:22
  go for an ardent American of some description.
• 58:24
  I'd agree. And I and I, there was a drum
• 58:27
  that we were given when when we had Carl crafts on very
• 58:31
  recently. I feel I'm very recently biased
• 58:33
  here. There is a there was a Madeira
• 58:35
  cast and I just absolutely adored it.
• 58:39
  Carl very kindly gave me the end of that ball.
• 58:42
  Yeah, I take that whole I last, I have to say I last about six
• 58:46
  months. I'll also say the little milk
• 58:48
  for me and you as one. Of the best, I'd say that little
• 58:50
  milk that we have, it's probably incredible little milk.
• 58:55
  But, but I mean, we've been absolutely.
• 58:57
  Spoiled by spoiled stuff, I would say.
• 59:00
  I had one on the tip my tongue there to talk about.
• 59:03
  There it was, the he. Said Ard American.
• 59:07
  No, there's Ardon. No, it was Ardon.
• 59:08
  Markan's throwing me off the scent because there was one.
• 59:11
  Well, I've got to go with the Tomatin 6 virginal because it
• 59:16
  was it was a whiskey gasm that I had.
• 59:18
  And what I really, really liked about that, and I tell you what
• 59:21
  I really, really, really liked about that is that I've since
• 59:25
  that for a few people who are in the industry who have all given
• 59:29
  me a little bit of affirmation to go, yeah, get that one being
• 59:32
  Mark Thompson when we're in his house for his.
• 59:34
  Tramp what another I'll make another nomination.
• 59:37
  And I can't remember pretty much anything that we tried, but when
• 59:41
  we did the first. But honestly, about any of them
• 59:45
  could have probably been about the best thing that we tried
• 59:47
  When after after we recorded the first episode up in Dornick with
• 59:51
  the Thompson brothers. Oh, they put all that on the.
• 59:53
  Table and they put they put a selection of their.
• 59:56
  Releases on the table 1976 Tematin for the Japanese Whiskey
• 1:00:00
  Club. And there was just, I mean, it
• 1:00:02
  was one of those ones where Chuck was like try this, try
• 1:00:04
  this, try this. And I tried about 5 drums, but I
• 1:00:06
  didn't even know what I was trying.
• 1:00:08
  And they were all gorgeous. There was and it was like, it
• 1:00:12
  was like each drum was better than the next.
• 1:00:15
  Chuck will never, ever forgive me for finishing the Tematin
• 1:00:17
  that day. When I went I've had.
• 1:00:19
  Before, but I guess I'll finish it.
• 1:00:21
  It was absolutely. Phil Simon looked after.
• 1:00:23
  That but Phil and Simon just. Was there a quick one?
• 1:00:27
  Well, no, there's a few longer ones.
• 1:00:29
  You've got a. Next final DRAM of the three of
• 1:00:32
  the 100 episode Whiskey Flight by Ross Barr.
• 1:00:34
  And you've had this before. I brought this back from Isla
• 1:00:39
  two years ago. This is the Bo More Facial
• 1:00:44
  20/24/19 year old. I think it was four or five
• 1:00:49
  years in bourbon and the rest in virgin oak.
• 1:00:51
  And that's just one of the best peated whiskeys I've ever.
• 1:00:54
  Had do you think I think that when you offered this out, I was
• 1:00:57
  probably not in the peated? City, You were not even
• 1:00:59
  pretending to like Pete. Yeah.
• 1:01:01
  So I was probably, so this is completely lost on me.
• 1:01:04
  So this will be, I might have been, I might be trying this for
• 1:01:08
  the last, I might be trying this for the very first time tonight.
• 1:01:12
  Because there's loads of time in Virgin oak, there is space we
• 1:01:15
  touch of water, there's tropical fruits and you know, that's what
• 1:01:19
  I'm always looking for. I've got I've got a question, a
• 1:01:22
  couple of questions here from Craig Darling.
• 1:01:23
  Thompson Brothers and Living Souls have just collaborated on
• 1:01:25
  a blend. With that in mind, what
• 1:01:27
  collaborations would you like to see in whiskey?
• 1:01:29
  Personally, for nothing more than local pride, and even
• 1:01:32
  though I find pale ale cast maturation to be patchy at best,
• 1:01:35
  I'd like to see going Clint Jake can collab with Winton Brewery,
• 1:01:39
  my local craft brewery. So collaborations.
• 1:01:44
  What kind of things would we like to see?
• 1:01:46
  Any, anyone, anything that points out?
• 1:01:51
  No, I'll tell you what. Go on.
• 1:01:54
  I'm going to go 100% Fife on this one.
• 1:01:56
  Oh, wow. Daft Mill and Quaker Oats.
• 1:02:00
  I'd like, I'd like to see. I'd like to see a whiskey
• 1:02:04
  porridge. Right?
• 1:02:07
  Surely Scottish porridge oats, Graham.
• 1:02:09
  Quicker oats quick. No, because quicker oats
• 1:02:11
  factories in Cooper. Oh, is it?
• 1:02:12
  Right. And Fife and not very far away
• 1:02:14
  from where Daf Mill is produced. So I would be saying there
• 1:02:18
  Quaker Oats and, and incidentally, we have to say
• 1:02:21
  Angus and I were on a bus trip up north for a game of football.
• 1:02:25
  We were, and we stopped in Carbridge, yes, on the way up
• 1:02:29
  there. Lovely part of the world.
• 1:02:32
  Two or three drops a. Lot earlier and we stopped off
• 1:02:34
  at Carbridge and we were informed that it was going to be
• 1:02:36
  very busy and it was very busy than usual because we've been up
• 1:02:38
  there a few times and it was because the Golden Sparkle World
• 1:02:44
  Championships porridge making competition was going on at the
• 1:02:46
  weekend. Wow.
• 1:02:47
  Yeah. That's good.
• 1:02:49
  One buyer and it was an Australian with the honourable
• 1:02:51
  to the Norwegian. Or was it Norwegian because we
• 1:02:53
  bumped into the Norwegian fans. Hi, we bumped into the Norwegian
• 1:02:58
  fans in the pub which was streaming the live feed from the
• 1:03:04
  from the but but but the golden sparkle.
• 1:03:07
  But because they were streaming this, it meant that the pill
• 1:03:09
  table was out of order. Yes, we could.
• 1:03:11
  But there there's my collaboration off the top of my
• 1:03:13
  head. Craig, I'm going to go, if seen
• 1:03:15
  as you've kept it local, I'm going to keep it local.
• 1:03:18
  Fife, Fife whiskey mixed with pottage oats, set a golden setup
• 1:03:22
  or anything like that. We're going to go Daft Mill 15
• 1:03:26
  porridge from Quaker Oats, right?
• 1:03:31
  Oh, Ross, what collaborations would you like to see?
• 1:03:37
  I've no idea, honestly. It's so hard.
• 1:03:40
  Whiskey's great, everybody else is fine by itself.
• 1:03:43
  You've got a collaboration bag behind you.
• 1:03:46
  Oh, merch. Oh, I mean, I'd love some
• 1:03:49
  Bailey's merch, I think. Yeah.
• 1:03:54
  Well, this is it. Maybe is Is there a whiskey you
• 1:03:57
  would like to see as an as a cream liqueur?
• 1:04:00
  Well, actually what I tell you what.
• 1:04:02
  Because I know you love your cream liqueurs.
• 1:04:04
  Right. Well, adding gold is the.
• 1:04:05
  Answer I know what iron gold is but is is there another whiskey
• 1:04:08
  that if that could be a cream liqueur?
• 1:04:10
  I feel as a manic whore I would. I should say that a manic more
• 1:04:14
  cream liqueur would be pretty saucy, but no, honestly I'm fine
• 1:04:23
  with it. Spending more time in Stocky B
• 1:04:26
  in Stockbridge, in Edinburgh, just out in Newtown.
• 1:04:30
  Maybe, say Severinos is quite big now.
• 1:04:32
  So. The Severinos in Stockbridge
• 1:04:33
  through Detroit slice. So again, that's Kennedy from
• 1:04:37
  Michigan. So it's got that.
• 1:04:39
  Connection as well. So maybe a a Detroit Slice
• 1:04:43
  whiskey collaboration? Yeah, hot honey with whiskey or
• 1:04:46
  something like that. I guess you want to.
• 1:04:48
  Share I'd like to be able to cook with whiskey more
• 1:04:50
  confidently. Yeah, yeah.
• 1:04:51
  Fair. So some kind of ingredient based
• 1:04:52
  whiskey collaboration? Yeah.
• 1:04:55
  I mean it. Doesn't have to be food.
• 1:04:57
  Yeah, I have no. Idea.
• 1:04:58
  OK, well Craig's asked the second question.
• 1:05:00
  For a while I've been hoping that Arden American would
• 1:05:02
  release an unpeated bourbon matured whiskey so we can really
• 1:05:05
  see what the spirit is all about.
• 1:05:06
  It looks like with our upcoming Heritage Barley release that my
• 1:05:10
  hopes may have come to reality. To that point, which brand now
• 1:05:13
  release, brand new release would you create for a particular
• 1:05:17
  distillery and why? God great.
• 1:05:19
  Yeah. Tough old questions.
• 1:05:21
  Tonight it's awful Questions. Fascinating.
• 1:05:24
  So a current brand, yeah. And I alter the what they're
• 1:05:27
  doing right now. Yes, you've got to look at it
• 1:05:29
  and say, what would you like to see?
• 1:05:31
  I mean, I think I know what your answer could be, right?
• 1:05:36
  I don't want me to give you what I think your answer if Aberlauer
• 1:05:38
  decided that they were just going to do 100% bourbon
• 1:05:41
  release. Yeah, it's a great answer.
• 1:05:42
  If Aberlauer said answer, we're just going to right, we're going
• 1:05:45
  to bring out our release of what would it be Aberlauer 12
• 1:05:48
  Aberlauer 1411 just to. Leave if you want it's it's so.
• 1:05:52
  Good Aberlauer and bourbon. Aberlauer and bourbon is really,
• 1:05:55
  really good. I would say I would like Aaron
• 1:06:00
  just to release more whiskey, right?
• 1:06:02
  Just more. My one would have to be, it
• 1:06:07
  would have to be something that doesn't really do peated whiskey
• 1:06:10
  doing something kind of medium peated.
• 1:06:14
  I'm trying to think of the right distillery because actually when
• 1:06:17
  I think of all the distilleries, they kind of do like Murray God.
• 1:06:24
  This is another pass for you. I guess That's two passes.
• 1:06:26
  You answer the next. One professions are.
• 1:06:28
  Different. They are, they are.
• 1:06:29
  They're good. I would say from my point of
• 1:06:31
  view, just on the back and with Jake Adkook in mind as well with
• 1:06:35
  you've already mentioned the Glen coin white Oak.
• 1:06:37
  I would love to see yeah, Tam Do going down a similar route just
• 1:06:42
  to see what it's like. I know that there are Tam Do you
• 1:06:44
  can buy independently bottled. Yeah, Tam Do's in bourbon.
• 1:06:47
  But what I'd love to see is like a Tam Do with an American oak
• 1:06:51
  heavy sort of influence on it. Do you know what I'll say?
• 1:06:54
  A petered ball, Blair. All right, OK.
• 1:06:56
  I'd love to. I'd love to see it.
• 1:06:58
  I'd love to see it. I will also say it what?
• 1:07:00
  Would it be? I think McAllen has some of the
• 1:07:02
  best spirit in whiskey. I'd love it if McAllen were
• 1:07:05
  limited to £100 a bottle, whatever they produce going
• 1:07:08
  forward. All right, OK, an angle of like,
• 1:07:10
  listen, release nothing or release something, but if you
• 1:07:12
  release something, it's got to be under her to quite a bottle.
• 1:07:15
  And I bet you bloody tasty whatever they choose to know,
• 1:07:17
  Yeah. Right we're going to and then
• 1:07:19
  we're going to go in this one going back to one of the
• 1:07:21
  earliest that this is from Bob cutting show it to Bob who's
• 1:07:23
  actually coming up very soon. We need to see Bob going back to
• 1:07:26
  one of the earliest episodes. Cody Reynolds spoke about the
• 1:07:29
  journey that people go on with whiskey.
• 1:07:31
  Which of you has done that? Now I check this as I was coming
• 1:07:36
  back as I was coming in. Cody was absolutely Cody was
• 1:07:40
  episode number. I've got here 123.
• 1:07:45
  Nope, 4-5 Cody was episode #5 filmed the only time recorded.
• 1:07:53
  Sorry, the only time we recorded in Bennett's bar.
• 1:07:56
  And that's true. Jug bar.
• 1:07:59
  They don't go in the wee dug. The jug.
• 1:08:00
  It's called the Jug I. Believe it was.
• 1:08:02
  It used to be the women's section of the bar.
• 1:08:05
  Genuinely, yeah. You're right.
• 1:08:07
  Oh, you're probably right. Yeah, four seats is.
• 1:08:09
  Now, Cody, Cody talked about this journey that the whiskey
• 1:08:12
  drinker goes on and I'll be honest with you, right?
• 1:08:17
  I think that I think that's my, you may have been on it.
• 1:08:22
  It's a great episode to go back, by the way, to go back and
• 1:08:24
  listen to Episode 5. I've actually got an answer for
• 1:08:27
  The Who I'd like to see as a whiskey collaboration.
• 1:08:29
  Go on. As you know I'm a football
• 1:08:31
  supporter of Wraith Rovers and they've done a couple of whiskey
• 1:08:35
  partnerships. They've rare find as they've
• 1:08:38
  done a few releases. I would like to see Wraith
• 1:08:41
  Rovers Football Club release with Fuji Gitenba Distillery.
• 1:08:48
  Yeah. Make it.
• 1:08:49
  Happen. If anything, we.
• 1:08:50
  Make pretty extend, but collaborate with your household
• 1:08:53
  like it's just like, yeah, I like it.
• 1:08:55
  There we go. I'm gonna.
• 1:08:56
  Is there any connections between Rick Rovers and Japan?
• 1:08:58
  No, I don't know we've ever had the Japanese anyway.
• 1:09:00
  Look, no, the one rule we've made absolutely certain is we
• 1:09:03
  don't talk about football on this.
• 1:09:05
  But no, we don't. So well done and we're getting
• 1:09:07
  to 100 episodes and. Breaking the Golden Rule.
• 1:09:09
  But yeah, I'm trying to find the the, the sort of the, the
• 1:09:13
  because it was, it was fascinating.
• 1:09:14
  Cody really did break it down and annoyingly I feel like I've
• 1:09:20
  referenced that my personally myself, I feel like the thing
• 1:09:24
  about Angus was. Starting a big cast type.
• 1:09:27
  No, no, it was more. It's more like it's Blaine
• 1:09:30
  starts in your cheek. Blaine.
• 1:09:31
  Yeah, right. And then moves into this area,
• 1:09:33
  moves around. I'm trying to find the
• 1:09:35
  transcript, actually listen to this on the way in.
• 1:09:38
  And I want to give it justice, because the annoying thing for
• 1:09:41
  me with you, Angus, is that you already took to the Pete
• 1:09:46
  Twiskey. Yeah, I kind of started with the
• 1:09:48
  Pete Whiskey, really, if I'm being honest.
• 1:09:51
  Yeah, I mean. In an odd sort of way.
• 1:09:53
  So, so even in the even within that I've had a bit of a kind of
• 1:09:58
  change of where I am with it because I wouldn't say, you
• 1:10:04
  know, I would say there was a point in time where I want I
• 1:10:07
  wanted it to be as peated as possible and to kind of reach
• 1:10:12
  for the stars with the Pete going towards more of those kind
• 1:10:15
  of oxymor releases etcetera, etcetera.
• 1:10:18
  But actually I've kind of retracted my kind of preference
• 1:10:22
  and I would say I'm more into my kind of medium peated whiskies,
• 1:10:27
  you know, maybe do you know what I mean not.
• 1:10:29
  At that moment, as well as just. I wouldn't say I'm a fan of
• 1:10:34
  heavy peat. Well, there you go, if you do
• 1:10:36
  decide to put it so, he said. Some people developed, some
• 1:10:38
  people will never pass certain points.
• 1:10:40
  OK, that's fair enough. But if you do decide to push
• 1:10:44
  past, you can go in a sort of merry go round of once your
• 1:10:47
  palate's fully developed and that you can really appreciate
• 1:10:50
  good blended whiskey. So it starts off like, so it's
• 1:10:52
  good blended whiskey. So then I asked, where are you
• 1:10:57
  in? Fact I'm.
• 1:10:59
  Trying to, I'm trying to find this, but basically, yeah, you
• 1:11:04
  go through, you go. Through all the different.
• 1:11:06
  Variations where it comes right and then you end up back at
• 1:11:09
  where you sort of started again. But on the more appreciate like
• 1:11:12
  she's basically what Cody was saying is you start on you start
• 1:11:15
  on blinds because they're cheap and easily accessible.
• 1:11:17
  Sure, brands like so maybe a Johnny Walker Black label or
• 1:11:21
  anything like that. And then you move on to like
• 1:11:22
  your single malt, then it moves on.
• 1:11:25
  I have to say that like with maybe taking the blind blind
• 1:11:29
  starting point away, but very much you're easy going.
• 1:11:32
  You're, I don't know, you're Glenn modern G10.
• 1:11:36
  You're Glenn Modern G. 10 you're all.
• 1:11:38
  Contortion. Glenn Murray.
• 1:11:41
  Not even Glenn Murray. Like that was like, my start was
• 1:11:44
  one to 10 because that's old boy in this pub.
• 1:11:47
  Just yeah. Exactly.
• 1:11:48
  Just easy going easy. To get into.
• 1:11:51
  Lots of ice, lots of water, all contortion.
• 1:11:53
  The sweetness of that cane opened up.
• 1:11:55
  Then I moved on to like Sherry casks there.
• 1:11:58
  Glenn, Glenn Allockey As I've said, I used to think I was like
• 1:12:02
  sort of like aficionado of whiskey because I like the drama
• 1:12:04
  that you really. Had to try and I think.
• 1:12:06
  That's normal. Great.
• 1:12:07
  I really do. No, but this is a cycle I tell
• 1:12:08
  everybody like see when. I first.
• 1:12:10
  Came to Scotch at 1819. And I knew that Balveni had a
• 1:12:13
  12141721. I thought you ever heard of
• 1:12:16
  whiskey? Yeah, I thought, yeah.
• 1:12:18
  But now I realise I know nothing.
• 1:12:20
  So that's I believe I understand.
• 1:12:22
  But it's one of the more. You learn, you know.
• 1:12:25
  Absolutely nothing. But then as your palate develops
• 1:12:27
  like because. I'm the one of the group.
• 1:12:28
  That's probably. Suddenly, unless you like to
• 1:12:30
  point out I've gone from being the sheriff.
• 1:12:32
  But you were saying even with this, this is before he even
• 1:12:34
  started pretending to like, be like opening up to Pete Twiskey.
• 1:12:38
  Yeah, there's been a total game changer.
• 1:12:40
  And it's very, very interesting. I mean I I.
• 1:12:42
  Started, as you know, from a point of beat and it was chasing
• 1:12:46
  the point of Pete like that. It was chasing the Pete.
• 1:12:48
  So I went to I like. And.
• 1:12:51
  I came back, yeah, with water and I mentioned trying.
• 1:12:56
  Our big I. Know discovering I liked it
• 1:12:58
  thinking thinking thinking yeah this is what I like I really.
• 1:13:02
  Like heavy whiskey, but. Then it's the coming back down
• 1:13:06
  and Graham obviously really liked to Sherry whiskey.
• 1:13:08
  So, but because of you, I tried a lot of kind of heavily Sherry
• 1:13:11
  whiskeys, really like them. Yeah, really, really like them.
• 1:13:13
  Glen Allocys, etcetera, etcetera, set me into that kind
• 1:13:16
  of down that alleyway as well. It's quite funny.
• 1:13:20
  There's there's whiskeys that we've offered a mutual
• 1:13:22
  appreciation. For probably Glenn Cannon and
• 1:13:25
  and and in Glen going that have come at best through the podcast
• 1:13:27
  aren't American obviously through the rise of the
• 1:13:30
  reputation anyway. Glenn Murray as well Glenn
• 1:13:32
  Murray since obviously since Stephen.
• 1:13:34
  I think a lot of people. Gave money.
• 1:13:35
  Glenn Murray. A chance again after listening
• 1:13:38
  to Stephen Fox. Yeah, yeah.
• 1:13:39
  My father being one of those, always disregarded Glenn Murray
• 1:13:42
  because I drive. He came back and gave a go.
• 1:13:44
  It's fine. I've never.
• 1:13:45
  Been a peated whiskey fan? No, and you could argue that I'm
• 1:13:48
  fairly set in my ways when it comes to whiskey.
• 1:13:50
  That's why I always quite liked asking peated whiskey when Angus
• 1:13:54
  was there, because I like the way Angus talks about peated
• 1:13:57
  there. You will say that there.
• 1:13:59
  I think that, my pal, I think you would.
• 1:14:00
  Work best together? Absolutely, because.
• 1:14:02
  I think my palate. Is immature to.
• 1:14:05
  Peated whiskey and reality is I should just drink more of it,
• 1:14:08
  but I don't because I'm greedy. Look at me, I'm greedy.
• 1:14:12
  I drink what I enjoy which is ridiculous spoil ash level
• 1:14:17
  whiskey a lot of the time. But I like speaking Angus.
• 1:14:20
  Where? See this M&S Kilhomen.
• 1:14:22
  Yeah, yeah, yeah. Joked about for about 10
• 1:14:24
  episodes at one point. Lovely.
• 1:14:26
  I would never buy. That I would never buy that
• 1:14:30
  almost because if I'm going to buy Kilhomen, I'll try and buy a
• 1:14:32
  specific. One because I tasted.
• 1:14:33
  It but also, I would never buy Kilhomen because it's going to
• 1:14:36
  last me 10 years. But you're going to finish the
• 1:14:39
  bottle Kilhomen this week. But you enjoyed it and you could
• 1:14:41
  pick flavor. What was it after?
• 1:14:42
  Absolutely. I joked about you being a shady
• 1:14:44
  tart. I was exactly the same.
• 1:14:46
  Yeah, we were. But I mean, Cameron Ewan was
• 1:14:48
  exactly the same as you. Everybody was exactly the same
• 1:14:51
  as. You goes, oh, how much flavour
• 1:14:53
  is there? And I think when you're a new
• 1:14:56
  palate to whiskey, I know you all talk about having a weakness
• 1:14:58
  with your nose, but your palate's decent grade.
• 1:15:00
  You're probably harsh on yourself.
• 1:15:01
  But when you drink a whiskey, it's big and full and probably
• 1:15:04
  matured in European oak. You go, that is flavour.
• 1:15:07
  I can feel that. And that's where you almost get
• 1:15:09
  confidence in yourself when you're drinking those kind of
• 1:15:12
  whiskeys. You go, I get it.
• 1:15:14
  I think that Ian Bartee talked about the drill down method.
• 1:15:17
  And it's something that I've really, really, really tried and
• 1:15:19
  I don't, I can't get to that yet.
• 1:15:21
  But what I do like is the fact that, and I think This is why we
• 1:15:26
  haven't turned into a whiskey. You know, I think people like to
• 1:15:33
  hear reviews and I think that. Reviews are something.
• 1:15:35
  That we should probably do a little bit more of, but reviews
• 1:15:38
  in the right way and there's a place and a time for reviews.
• 1:15:40
  There's plenty of people who listen to this podcast who do
• 1:15:42
  their own reviews, and we absolutely welcome that.
• 1:15:45
  But what I would say is that one of the things that we tried
• 1:15:47
  desperately for 100 episodes, we've steered as far clear to
• 1:15:50
  that as possible is sitting swirling the glass and giving it
• 1:15:53
  the old, I'm getting this and getting this and getting this.
• 1:15:55
  And that's why wanky tasting notes are what we try and
• 1:15:57
  produce. But at the same time, I'd be
• 1:15:59
  lying if I said to you, I haven't been trying very, very,
• 1:16:03
  very hard, but I'll, I'll taste something after I'm told what I
• 1:16:08
  could be tasting. Might, might be an impression of
• 1:16:12
  I might be an impressionable character.
• 1:16:14
  You might say to me, you're going to taste, you're going to
• 1:16:16
  taste cola Haribo on this. And I'll go, Oh my God, I get
• 1:16:19
  that. And you can be totally talking
• 1:16:21
  rubbish, but you give me this, this, this, this bowl more.
• 1:16:24
  I'd get the tropical like a touch of water, 2 bits of water.
• 1:16:27
  Yeah, tropical like that. But what I would say is that you
• 1:16:31
  know when, when you, when we, we try and break down a.
• 1:16:33
  Whiskey out what I just. Want people to get is the fact
• 1:16:36
  that there's a really nice situation between the three of
• 1:16:39
  us here where there might be people who listen to watch this
• 1:16:41
  they go I relate best to Angus yeah right.
• 1:16:44
  I relate best to Ross or I relate best to Graham in terms
• 1:16:47
  of what whiskeys I like. And if someone goes if if
• 1:16:50
  Graham, Angus or Ross, if Angus is sitting there going, I love
• 1:16:53
  that. That's an absolute.
• 1:16:54
  Then there might be someone sitting home going.
• 1:16:56
  Yeah, well, I like like, I think I like what Angus likes.
• 1:16:59
  And that means I, you know, that might.
• 1:17:01
  Work for me that. And I think that's an important
• 1:17:03
  thing. And that's what Christopher
• 1:17:04
  Coats said here on this very podcast on In This Room, is
• 1:17:07
  that, you know, it's not it's and we need to, I need to be
• 1:17:10
  better that I think as a podcast over the next 100 episodes,
• 1:17:13
  Angus and I, we need to be better at that by being a little
• 1:17:15
  bit more critical because I think for the 1st 100 episodes,
• 1:17:18
  we've been very, very kind, right?
• 1:17:20
  Where we'll go. That's not for me.
• 1:17:22
  It's not for that. You said in last week's episode
• 1:17:25
  that what was that? Ardmore.
• 1:17:26
  Ardmore's like drinking from a puddle.
• 1:17:28
  Ardmore's like drinking from a puddle.
• 1:17:30
  And I'm going. You can't.
• 1:17:31
  Say. That you can, and I say you can.
• 1:17:34
  Fraser Robson, the godfather of. Scotch in the camera, he's for
• 1:17:38
  he's, you know, Cameron Ewen says that he's forgotten more
• 1:17:41
  about whiskey than Cameron knows.
• 1:17:42
  I respect for his opinion, but he is a teacher's, an Ardmore
• 1:17:46
  fan, fine. And that's the opposite to my
• 1:17:49
  palate, but I mean, I. Like blue?
• 1:17:51
  Cheese. Yeah, Yeah.
• 1:17:54
  But I would say as well, and it's it's it's.
• 1:17:57
  Almost. It's almost.
• 1:17:58
  I mean, it's not a cliche. But it's a very often.
• 1:18:01
  Mentioned drama especially for what, the drums, but I've never
• 1:18:04
  really you've got the hype around Balvini Caribbean cask.
• 1:18:08
  It's just never done it for me. Same.
• 1:18:10
  There you go. Yeah, Jake and I, I love
• 1:18:12
  Balvini, but. I mean, look, it's but then I
• 1:18:15
  joke about Balvini. About Caribbean Cask.
• 1:18:17
  Because I'll get the people who. You guys wouldn't do this.
• 1:18:19
  You would have done this previously.
• 1:18:21
  People that come into Scotch and go actually, son, I know about
• 1:18:24
  the whiskey. I go behind the bar and I'll say
• 1:18:28
  80% heel on our Caribbean cask. Because people that know that a
• 1:18:32
  little. Bit that's actually a comfort
• 1:18:33
  zone for them somewhere that, you know, I think it's
• 1:18:35
  interesting 100 episodes in, if I had started a podcast with two
• 1:18:39
  people that were in the whiskey industry, but you guys now are
• 1:18:43
  in whether you like it or not, whether you like it or not.
• 1:18:45
  And you guys have both, you both created influence and you've
• 1:18:48
  worked in some of the biggest festivals in Scotland, massive.
• 1:18:51
  There's no way it would still be happening.
• 1:18:53
  I think the reason and it'd be interesting.
• 1:18:55
  I think the reason people like this podcast is because it is 3
• 1:18:58
  different opinions with a mutual appreciation for something that
• 1:19:02
  we all love and we all want to know more about.
• 1:19:05
  I mean I I, I, I. Think I've learned so much on
• 1:19:09
  the. Pod because I was saying to
• 1:19:11
  Graham me too. Actually, the other day I was
• 1:19:14
  just kind of looking at a few bottles I'd bought and just with
• 1:19:17
  that added knowledge of what I know now.
• 1:19:19
  Yeah, looking at what I maybe picked, there was a couple
• 1:19:22
  bottles I picked. I I picked up a bottle at the
• 1:19:24
  Johnnie Walker Princess St. 2019 or 2020.
• 1:19:29
  It was a 20190. This is a cracker of Kragenmore
• 1:19:32
  and I'd. Gone into that.
• 1:19:34
  And I'd said to the guy, oh, I like petered whiskey.
• 1:19:36
  I want something just a wee bit. I said, pick this up.
• 1:19:40
  It's like petered Kragenmore. Yeah.
• 1:19:42
  Which? The special release.
• 1:19:43
  Yeah, Special release. Now I thought Cragenmore did.
• 1:19:46
  Always. Maybe they did.
• 1:19:47
  Two weeks of petered whiskey. Maybe they don't.
• 1:19:50
  No, it was just so. This this this was this was
• 1:19:52
  barley. That was meant to go to
• 1:19:53
  Talisker. Talisker.
• 1:19:54
  Had to slow down production due to water shortage.
• 1:19:57
  That barley ended up going to Kragenmore instead and being
• 1:20:01
  distilled. And this is and I was like, that
• 1:20:04
  is so cool. I had no, I had no idea I had
• 1:20:07
  this bottle. Like I had no idea I had such a
• 1:20:09
  cool bottle in the house. I just thought this was a
• 1:20:11
  distillery that the old Pete had released and that was one I'd
• 1:20:14
  picked up. But no.
• 1:20:15
  And I was like, wow. And again I was looking picked
• 1:20:19
  up what I've been on around. I picked up distillery exclusive
• 1:20:25
  Bushmills. Finished in Acacia wood and
• 1:20:28
  we've talked about different woods, not oak, you know, Maple
• 1:20:32
  Leafs from Glen Murray. And I was like, I had no idea
• 1:20:36
  that I had something finished in a different.
• 1:20:38
  There wouldn't be whiskey here. That wouldn't be whiskey here.
• 1:20:42
  It's I mean the lessons that we've.
• 1:20:43
  Learned. I mean, what would you say?
• 1:20:45
  I guess between the two of us, but even just as our license,
• 1:20:49
  what would you say is something that you've got wow, like a
• 1:20:51
  lesson, something that you do now regularly drinking whiskey
• 1:20:56
  versus the thing, the thing I would say and again, this comes
• 1:20:59
  down to this maybe comes. Down to a bit of noticing things
• 1:21:02
  on a bottle. I now know the difference
• 1:21:04
  between refill, first fill, second fill.
• 1:21:07
  OK, Yeah, yeah. And I did not know what that was
• 1:21:11
  two years ago. I couldn't even begin to explain
• 1:21:13
  what that was. I would have seen that on the
• 1:21:15
  bottle and gone. I don't really know what that is
• 1:21:17
  but but even between virginal refill first fill, I just had no
• 1:21:22
  idea what I meant. I didn't know.
• 1:21:24
  I just, it was beyond my comprar.
• 1:21:27
  I knew what Sherry was. I knew what bourbon was.
• 1:21:30
  That was about it. Yeah.
• 1:21:31
  Petered. Petered, not petered.
• 1:21:33
  I did not know that. But actually knowing that and
• 1:21:35
  when I see something now and say that's virginal, I know what
• 1:21:38
  that will be like. Yeah.
• 1:21:39
  There's a you can relate. I know what that.
• 1:21:41
  Yeah. Fair.
• 1:21:42
  That's. Refill.
• 1:21:43
  Yeah, I know what that means. I know what that that that that
• 1:21:46
  because there's a difference between trying it and then being
• 1:21:48
  told about it, because I would have seen.
• 1:21:50
  I would have seen something before and.
• 1:21:52
  Maybe a bottle and it would have been refilled Sherry.
• 1:21:54
  And I said, Oh, well, that's going to be Sherry.
• 1:21:56
  I wouldn't have known the difference between refill Sherry
• 1:21:59
  first full Sherry. Yeah, fair.
• 1:22:00
  I would say there's a wee. There's a wee track now that I.
• 1:22:03
  Do and I guess Greg got cut. Don't be greedy at these things.
• 1:22:10
  Right, and and finish. Your drums, right?
• 1:22:12
  I love that there's an element of, and I'm really wanky about
• 1:22:17
  it, where I'll maybe look at other people, be like that
• 1:22:20
  idiot's finished all his drums and won't be able to go back and
• 1:22:23
  try, try the other, try them again.
• 1:22:26
  Because sometimes that the joy in being able to go back and
• 1:22:30
  try. And I've said it before, I'll
• 1:22:32
  say it again, you know, I feel I always show an element of
• 1:22:36
  sympathy for the first drama on the lineup.
• 1:22:38
  Struggling there big man. Do you want me to have a go?
• 1:22:43
  Is it a court? Is it got a child lock?
• 1:22:46
  Is it like? Like.
• 1:22:48
  Opening a good I guess stick it between.
• 1:22:52
  Sorry, how's your? Saying no, but I'm just.
• 1:22:54
  Thinking. You know what, Ross, you've put
• 1:22:57
  on. Some we've been really lucky to
• 1:23:00
  be part of spectacular tastings. At Scotch Bar.
• 1:23:02
  Yeah, and I think that of course.
• 1:23:07
  What the hell? Oh.
• 1:23:08
  My goodness, you're. Actually, the only boy that was
• 1:23:09
  gonna. Show this podcast.
• 1:23:10
  That goes to the gym. Who's Jim?
• 1:23:16
  Who's Jim? This is.
• 1:23:19
  We might, we might. So for the.
• 1:23:20
  Visual for the audio listers. What's?
• 1:23:22
  Happening combination for this. Unable to open this bottle.
• 1:23:25
  Is it a screw cap? Have you got some?
• 1:23:30
  Purchase on that at all? Is it a screw cap?
• 1:23:34
  No idea. No.
• 1:23:35
  This is no take. This back let me let me.
• 1:23:39
  Cut this off and see, I'll do some.
• 1:23:40
  More investigation. Big thanks to that dummy ball.
• 1:23:44
  Whiskey Club Taba Bay for giving us the.
• 1:23:46
  The the ball, ball that was. Locked an elaborate hoax.
• 1:23:49
  They've come all the way to play a trick on us.
• 1:23:51
  I tell you what I would say going back, I would say going.
• 1:23:53
  Back in a taste. And I think there's been some
• 1:23:56
  some whiskeys that I would probably.
• 1:23:58
  Look at and. Go I don't like that first time
• 1:24:01
  round, but then getting the hang as a screw top.
• 1:24:03
  That's a screw top getting a chance to.
• 1:24:13
  Listen to the pod Ross is just using using his index think
• 1:24:16
  finger in. His thumb, just lightly.
• 1:24:19
  I must have listened that for you.
• 1:24:22
  All right, Greg listened that for you.
• 1:24:23
  Sounds good by the way, but. I would say that and I would.
• 1:24:26
  Say that you're right. I have put on some excellent
• 1:24:28
  tastings you have, You really have.
• 1:24:30
  But there was. I wrote it in the in.
• 1:24:32
  The Whiskey Stories podcast, just a big drop for me.
• 1:24:37
  Thank you. Are you going to win the land?
• 1:24:38
  Yard forever. I'm never taken off the land.
• 1:24:41
  Yards are the way forward, but I.
• 1:24:42
  I wrote it in the Whiskey Stories newsletter a few weeks
• 1:24:45
  ago. It was an element of I was
• 1:24:47
  trying really hard not to be wanky and not to be spoiled, but
• 1:24:49
  I was spoiled monkey. I was.
• 1:24:51
  I was invited along to a tasting with print, part of the POD
• 1:24:55
  camera and Ewan and, Oh, Private Client.
• 1:24:59
  Yeah. And it was a Blair Athol 20
• 1:25:03
  Singleton, probably old Singleton.
• 1:25:04
  No, it was a. It was a.
• 1:25:08
  Distillery exclusive release, not Singleton at all.
• 1:25:11
  So it was, it was a, it was a like a Glennard or something.
• 1:25:15
  Was it Blair Athol? I mean the Blair Athol. 20 You
• 1:25:18
  know Talisker for. Sure, there, yeah, but there
• 1:25:20
  was. No, there was a it was a manic
• 1:25:22
  Moore. Oh.
• 1:25:23
  OK, then pre Ultima, pre Ultima 1990.
• 1:25:26
  Or 1991 kill. And it was like a 20 year finish
• 1:25:29
  in Virgin Oak, which is mental. I didn't stuck at the drum roll
• 1:25:32
  call. I didn't.
• 1:25:33
  I was trying to be really good, but not just.
• 1:25:35
  Looking too wanky because I. Felt very spoiled at that that
• 1:25:37
  night. But, and again, maybe it's me,
• 1:25:41
  maybe it's me trying to be contrarian and all this kind of
• 1:25:44
  malarkey because there is an element of this.
• 1:25:45
  And this is where, like, the mental effect of whiskey can
• 1:25:49
  come into things where you sit there and go, oh, it's
• 1:25:52
  something's nice to go with that there.
• 1:25:55
  The. 41 year old Talisker wasn't the best drama of the night.
• 1:25:59
  I think it's interesting right? There was a 41.
• 1:26:01
  There was 3 drams on the night. There it is there.
• 1:26:04
  It was, it was. And actually I think I think
• 1:26:07
  Blair Athol, 2200 LB A. Bottle.
• 1:26:11
  And I and I think when we've been at taste since Graham manic
• 1:26:13
  more. 19 if we've. If we've got 5 or 6 dramas,
• 1:26:16
  we'll rarely say the. Same dramas, our favorite.
• 1:26:18
  Yeah, it's great. And I like that.
• 1:26:19
  And then Talisker 41, right? And it's easy to sit there and
• 1:26:23
  go. Talisker 41 is the best drama
• 1:26:25
  the night, but at the same time going leaving a little bit in
• 1:26:29
  the glass for that Blair Athol and going back to it, it meant
• 1:26:35
  it made Blair Athol the fave my favorite drama that night.
• 1:26:38
  Maybe because it was the cheapest nonetheless than it was
• 1:26:41
  the only one that was probably within my budget if I was to
• 1:26:43
  ever try and buy. Yeah, I think Blair Athols, but
• 1:26:45
  it's excellent. I've done a similar thing with
• 1:26:47
  3030. Eight-year Glen Order 20, 7 year
• 1:26:50
  old Talisk and 20 year old Blaid Athleon.
• 1:26:52
  I thought Blaid Raffle was the best.
• 1:26:53
  Yeah, it's so common to do a testing with people and they go,
• 1:26:55
  oh, isn't a 30 year? Old good.
• 1:26:58
  And I probably do enjoy going. I don't think it was that good.
• 1:27:01
  Well, it says you just have to be honest with yourself.
• 1:27:03
  But also it tells a story. Where the?
• 1:27:06
  Confidence in sticking. To your own opinion and be able
• 1:27:08
  to justify it. Eduardo, who's been on the
• 1:27:10
  podcast, Eduardo and I, when we talk about whiskey, very rarely
• 1:27:14
  agree. Yeah, good.
• 1:27:15
  But I almost always understand where he's coming from.
• 1:27:19
  That's good. And because where?
• 1:27:20
  He says, well, actually, that's because.
• 1:27:23
  Because. Of this for me actually, well, I
• 1:27:25
  like it because of that. For me, XYZ.
• 1:27:27
  So the best whiskey tastings and the way I get most out of a
• 1:27:31
  whiskey is when I'm having it with somebody of a differing
• 1:27:34
  opinion. Yeah, it's about cough syrup.
• 1:27:37
  And I I think this tastes like fratella.
• 1:27:40
  Purple. Frotella, which is like
• 1:27:42
  starbursty kind of cells. We're talking, we're talking
• 1:27:45
  about the kind of like something about cosmetic.
• 1:27:48
  There's a bit kind of pine Poly. Kind.
• 1:27:50
  Of pine needles, Yeah, I. Think it's really?
• 1:27:53
  Tasty so. This is Westland.
• 1:27:56
  I guess you did the. Maths on this because it doesn't
• 1:27:58
  matter that it's 62 point so yeah proof 124.2% but it does
• 1:28:04
  have the percentage on 60 I was impressed with you because
• 1:28:07
  you'd. I thought you'd worked out in
• 1:28:08
  your head. I've just looked at the label
• 1:28:10
  and myself. I hadn't looked at the label.
• 1:28:12
  I was a math above you at school.
• 1:28:14
  Yes, a math ever looking at ever talking American, but I'm not
• 1:28:18
  I'm not that bright. Well, I'm not that quick, but I
• 1:28:21
  SO142124 point 2% proof, which works out to be 62.1 percent,
• 1:28:26
  62.1%. That's a damn good American
• 1:28:29
  single malt. Yeah, like that.
• 1:28:31
  Ross tot right. Ross, go and get an Instagram
• 1:28:33
  question. An Instagram.
• 1:28:34
  Question. We have an excellent question.
• 1:28:36
  We have to rattle through some of these because we are fast.
• 1:28:38
  Approaching like and actually there.
• 1:28:40
  Was there was a previous and a serious?
• 1:28:43
  A more serious answer without trying to wind up Graham on my
• 1:28:46
  collaboration. I would like to see going back
• 1:28:49
  to kind of, you know, we talked about woven.
• 1:28:50
  We've had a woven on world blends blending different
• 1:28:53
  whiskey. I would like to see more kind of
• 1:28:55
  Scottish Irish blended whiskey together.
• 1:28:57
  Just see what see what I can do. Interesting.
• 1:29:00
  Ross shaking his head. So is it the case that people
• 1:29:04
  have tried it and? They've never done it that well.
• 1:29:06
  Scotch and Irish, but maybe they just haven't.
• 1:29:07
  Found the. Is it a bit of needle there?
• 1:29:09
  Is that a? Bit like, well, they started it,
• 1:29:11
  we perfected. It right that's but.
• 1:29:14
  Is that an help? Because I mean, you look at like
• 1:29:15
  there's. There's some good Irish scout
• 1:29:17
  that's great Irish scout there, but at the same time.
• 1:29:19
  I'm in Ireland and we don't. Talk about it made too much,
• 1:29:22
  really. You've not you're.
• 1:29:23
  Not seeing. An awful lot of what you've
• 1:29:25
  just. Talked about.
• 1:29:26
  Where? But you're not.
• 1:29:27
  That's what I'm saying. You're not.
• 1:29:28
  But we've seen Scotch and Indian whiskey.
• 1:29:30
  We've seen Scotch. The Lakes distillery once.
• 1:29:32
  Done a Welsh, English, Scotch and.
• 1:29:34
  Irish plant and it was not memorable.
• 1:29:38
  Ali Baxter. Ali Baxter Has that been done as
• 1:29:41
  a novelty? More than?
• 1:29:44
  And is there maybe if someone actually?
• 1:29:46
  Seriously thought it's a great. Idea.
• 1:29:48
  If someone seriously thought you know what, let's approach.
• 1:29:51
  This from a. Point of view that isn't going
• 1:29:53
  to be isn't going to be a novelty let's lead with flavour
• 1:29:57
  and try and build something I think that is nice in theory
• 1:30:01
  that. You could do a flavour LED
• 1:30:03
  project like that, but the reality is it's all marked and
• 1:30:07
  even even though it's risky, right let's we have to crack on
• 1:30:09
  Alistair Baxter big. Question.
• 1:30:12
  Well, it's going to take us some.
• 1:30:13
  Time what are you hoping to have done Slash tasted slash been to
• 1:30:18
  by episode 200 So let's let's say what are we hoping you'll
• 1:30:22
  have tasted by for 200? Oh God, what would have tasted?
• 1:30:27
  Well, I'll tell you that's right.
• 1:30:28
  Right, Angus and I were talking about this, and I apologize in
• 1:30:31
  advance for the people who are watching and listening to this
• 1:30:33
  because I do not not want to sound, but I'm going to sound
• 1:30:37
  like a spoiled whiskey brat here, right?
• 1:30:42
  There are two decades of whiskey that Angus and I have yet to
• 1:30:48
  sign off on. Oh, that's true, right?
• 1:30:51
  40s and 50s. So.
• 1:30:52
  No, we've. Had.
• 1:30:55
  We've tried everything up. To the age of 70 years old.
• 1:30:58
  We have not tried a 70 year old whiskey and an 80 year old
• 1:31:01
  whiskey. OK from the OK from the podcast.
• 1:31:06
  So. Basically it sounds horrendous
• 1:31:09
  to be like, oh God, look at us. But at the same time it's
• 1:31:13
  accelerate that what we've managed to do is accelerate our
• 1:31:17
  basically managed to get managed to convince a lot of people to
• 1:31:19
  give us some very, very, very nice drums.
• 1:31:22
  But I think we had a 60 year old whiskey a tasting.
• 1:31:24
  It was a 60 year old Caledonia. Yeah, single, single grain.
• 1:31:29
  We were treated to client live at 50 year olds.
• 1:31:32
  You will be able to. I think you will be able to try
• 1:31:34
  a 70 year old. Whiskey in the next 100
• 1:31:37
  episodes. I think there is no chance on
• 1:31:41
  earth that you will get to try an 80 year old whiskey.
• 1:31:44
  Well then it's taken us nearly two years.
• 1:31:46
  It's taken us nearly two years to do. 100 episodes me, there's
• 1:31:50
  people that are that will. Never try 80 year old whiskey.
• 1:31:54
  Well that's our challenge then, isn't it?
• 1:31:55
  I've had an 80 year old whiskey once.
• 1:31:57
  Yeah, so we can. I won't.
• 1:31:58
  I don't think I'll ever try it again.
• 1:32:00
  There's probably 4. Releases.
• 1:32:01
  Ever. That have been over 80 years old
• 1:32:03
  yeah two generations we've got to try and find that gallon yeah
• 1:32:07
  that's that we're on the. Hunt.
• 1:32:08
  It's a good name. He said what he said.
• 1:32:10
  What you hoping for? Well, what?
• 1:32:11
  Are we hoping for you want to try 70 and eight?
• 1:32:14
  Yeah. Cheers Ally.
• 1:32:15
  I know much Ally, I know. Much you.
• 1:32:17
  Know quite humble guys we would. Just quite like to try.
• 1:32:20
  Let's get. 70 year old hold your 60 year old.
• 1:32:23
  Yeah, if you've got a. 60 year under no interest.
• 1:32:26
  If you want to. Give the more, I'll give a
• 1:32:28
  slightly more humble answer and a slightly.
• 1:32:30
  More vague answer and I would just you know, I think we've had
• 1:32:33
  some great experience where we've tried whiskey straight out
• 1:32:37
  of the cask in a warehouse. I would love to have a couple
• 1:32:40
  more of those yeah, just just to be just for the experience.
• 1:32:45
  Here's one and we've done it, and we've done it before, but
• 1:32:48
  I'd. Love to be able.
• 1:32:49
  I'd love to just do that again. I've got a serious one.
• 1:32:52
  I think we can do an achievable 1.
• 1:32:54
  I would like to go to Orkney and scuba.
• 1:32:58
  Well, I'll be standing in the boat watching.
• 1:32:59
  You can't just put something. In your ears.
• 1:33:02
  This is the other side of Allie. Baxter's question because he
• 1:33:04
  says where would you like? To go as much as well, I'll tell
• 1:33:07
  you, I'll tell you. I think we've probably got the
• 1:33:09
  same answer. Well, I've been there before,
• 1:33:11
  but Graham hasn't been. To Isla, well, I was going to
• 1:33:14
  say going behind the same question answer there what?
• 1:33:16
  I would like to do is I think we're going to really go for it,
• 1:33:19
  right? I'm going to episode 200, right.
• 1:33:22
  Bearing in mind it's taken us nearly two years to do episode.
• 1:33:24
  Yeah, get to episode 100 in the next two years we're saying
• 1:33:28
  right, we're looking at out of the cask in Iowa, right?
• 1:33:32
  Yes, out of the cask and I tell you what right here's here's out
• 1:33:37
  of the cask in in a warehouse in every region in Scotland, right.
• 1:33:42
  So out of the cask in Iowa, out of the cask in Campbelltown, out
• 1:33:46
  of the Cask in Space site. Or can I scoop up?
• 1:33:48
  We have to give a buy. But Sherry and Harris the right
• 1:33:53
  now and finally done finally to tap it off.
• 1:33:59
  Out of the cask and Tennessee, Kentucky, Kentucky.
• 1:34:05
  Yeah. And the next 100 episodes, two
• 1:34:07
  years. We've got two years to do that.
• 1:34:09
  Yeah. Well, do you know I?
• 1:34:11
  Like it? I really like it.
• 1:34:12
  You're. Coming out for four years old
• 1:34:14
  and episode. 200 skipping out and again.
• 1:34:16
  This is part This is a little bit pie in the sky.
• 1:34:19
  And I would love to go to Japan with Graham.
• 1:34:23
  Oh, I Japan would be nice. I, it would chop me, you chop
• 1:34:26
  Ross. And also, I'd like us all to go
• 1:34:29
  to India. I would do India, I think US, I
• 1:34:33
  would love India. I would like to.
• 1:34:34
  See us in the. In the.
• 1:34:36
  Blowing fields. Of six row barley in Rajasthan
• 1:34:41
  and then heading off to see the monkeys.
• 1:34:44
  My pets are in Indian actually. I'd love to do India.
• 1:34:46
  Yeah. What was the second part of
• 1:34:48
  this? Question.
• 1:34:48
  Where would you? So what would you like to have?
• 1:34:50
  Tasted we've kind of covered. You want to chase?
• 1:34:53
  And the oldest, most expensive whiskey ever produced.
• 1:34:57
  What would you where would you like to have?
• 1:34:59
  Been, I've said Orkney. I would love to, like, I'd love
• 1:35:03
  to do an episode on a boat. Yeah.
• 1:35:05
  Like in our scuba gear. Yeah.
• 1:35:08
  Yeah, I think that's achievement.
• 1:35:10
  Yeah, I've. Got a snorkel you?
• 1:35:11
  Have. I think that is achievable.
• 1:35:12
  I think that is great content. By the way.
• 1:35:15
  Keeping it. More achievable, I think Harris
• 1:35:17
  is a great. I need to.
• 1:35:18
  I need to. It's more achievable and then
• 1:35:21
  Orkney. No, Orton is very achievable, I
• 1:35:24
  think how I have to say that's. Right, see you after that
• 1:35:26
  episode I absolutely were talking about.
• 1:35:28
  When Charlie trip to Spain, Chuck went.
• 1:35:30
  I'll maybe publish this. Chuck went mental.
• 1:35:32
  About. Me not being able to scuba in
• 1:35:35
  Orkney and I was looking at artwork for the podcast.
• 1:35:42
  I reify these pictures so when they ChatGPT and I said great, I
• 1:35:47
  took there was a screen grab of the four of us sitting.
• 1:35:50
  In this room. I said take this, four of us and
• 1:35:54
  put us in Orkney, but wearing scuba diving gear, drinking
• 1:35:58
  whiskey, and it was horrendous, right?
• 1:36:00
  It was absolutely all right this, but really, really, really
• 1:36:05
  bad. OK, you may see this I mean.
• 1:36:07
  I mean I need to try and find that.
• 1:36:09
  Offensive to. All of us.
• 1:36:10
  Well, and then, but I think also and.
• 1:36:13
  I mean this with the greatest. Respect in the world, but then
• 1:36:16
  my prompts to try and encourage us to look more realistic.
• 1:36:19
  We're also extremely offense. Make him bigger.
• 1:36:23
  Really. His beard is ambition.
• 1:36:27
  Yeah, or Orkney would be great. And I think I think as well.
• 1:36:30
  There's a great whiskey. Road trip in there because at
• 1:36:32
  the end of the day, so Alex says what are we hoping to have done
• 1:36:35
  right tasted and been to. So what we hope to have done, I
• 1:36:38
  think more distillery trips, it sounds like more warehouse
• 1:36:41
  tastings. I think it would be really
• 1:36:44
  interesting to do maybe an other distillery spotlight.
• 1:36:47
  Absolutely. Well, I mean, I'll tell you
• 1:36:49
  this, right? We are in 2020.
• 1:36:50
  Five, we are two distilleries away from Hen 12, which would.
• 1:36:56
  Be A1 distillery a month. Throughout the year, right,
• 1:36:58
  which I think's very achievable bearing.
• 1:37:00
  I mean we've still got spade bar distillery to release.
• 1:37:04
  Oh, you haven't released that yet, which is still sitting
• 1:37:06
  there ready to go. So there's there's two
• 1:37:08
  distilleries left between now when as we're recording on 6th
• 1:37:11
  of October to get done. So if anyone who's sitting there
• 1:37:14
  listening thinking we should get you guys around for for the
• 1:37:16
  distillery tour, there's a whiskey stories podcast thing
• 1:37:18
  and there's if we can hit 12 distilleries in one year.
• 1:37:20
  Brilliant. OK, because we, we hit it was
• 1:37:24
  January that we did Porter leaf nice.
• 1:37:26
  So it'd be nice to do a full year of distilleries.
• 1:37:29
  I would say in terms of events, one of the things that has been
• 1:37:33
  fantastic is in the last 100 episodes, our indie ball or
• 1:37:36
  spotlights. If you look back at the ringers
• 1:37:39
  that we had to pull in to get to, to get to get meet in the
• 1:37:42
  room effectively for the for the woodrows of Edinburgh and all
• 1:37:47
  spotlight and and that's something we've not discussed
• 1:37:50
  selling out to. Selling out the, you know, the
• 1:37:53
  selling out there. Yeah, the the the Indie bottle
• 1:37:56
  Spotlight is a probably my. Fate to record a probably my
• 1:37:59
  favorite episode, but I also leads us on very importantly, we
• 1:38:02
  have an event that. We haven't really talked about.
• 1:38:04
  We haven't talked about at all, in fact.
• 1:38:05
  Now tonight is a big landmark for us, right?
• 1:38:09
  It's episode 100, however, we will be celebrating our 2nd
• 1:38:14
  birthday and we have a birthday party planned where we have
• 1:38:17
  taken over Uno Mass. So we are doing the first ever
• 1:38:20
  Whiskey Stories podcast takeover.
• 1:38:22
  We've got a stage, we've got people coming.
• 1:38:24
  We've got a few brands involved. I can't release too much
• 1:38:26
  information on that, but it's going to be a night where
• 1:38:28
  there's going to be 40 to 50 people who are going to come
• 1:38:31
  along and enjoy some drams. It's going to be a Whiskey
• 1:38:33
  Stories. It's going to be Whiskey Stories
• 1:38:35
  nonsense. Ross Right, That sounds about
• 1:38:38
  right. It's going to be us.
• 1:38:40
  I'm mucking about on a. Stage with some guests.
• 1:38:42
  There'll be lots of games involved, there'll be lots of
• 1:38:44
  fun involved, there'll be whiskey involved and stuff like
• 1:38:46
  that. So we've got that, but it's
• 1:38:48
  like, where can we, you know our whiskey?
• 1:38:51
  What can we do? We've had.
• 1:38:52
  We've had the Tampa Bay Whiskey Club coming over and we've done
• 1:38:56
  a tasting with them. We've actually got Scott Moore.
• 1:38:59
  It is meant to be coming over in November, which we're going to
• 1:39:01
  be really looking forward to. Yeah.
• 1:39:02
  We're going to do some content around that.
• 1:39:04
  Yeah. We've had people contact us.
• 1:39:06
  We've got people, listeners all over the world.
• 1:39:07
  But we've got like, Launce and his lovely current wife, Sandra.
• 1:39:10
  I've come up twice now for an indie bottle spot, you know?
• 1:39:12
  Can we go somewhere and do an event?
• 1:39:15
  Can we go to London and do an event?
• 1:39:17
  Can we go to Iowa and do an event?
• 1:39:18
  Can we go up to space? Imagine doing phase.
• 1:39:21
  Yeah, I know phase would be phase would be.
• 1:39:23
  Absolutely. Unreal.
• 1:39:24
  Imagine. Doing something that the Whiskey
• 1:39:27
  show in Paris. Well, you know what, Angus?
• 1:39:29
  You're absolutely spot on. How's your fridge?
• 1:39:32
  Terry Blah. Mad mad.
• 1:39:36
  That's it. But I did German at skill Ross.
• 1:39:39
  Here's a here's a question for you, right.
• 1:39:41
  Because we are a. Fast approaching 2 hours, right?
• 1:39:43
  And of course, on this podcast, we have we have done we have
• 1:39:46
  done episodes abroad because we. Did an episode and Cologne,
• 1:39:50
  Cologne. I've done an episode in
• 1:39:52
  Bangalore. Yeah, right.
• 1:39:53
  But. I'd like to travel, but my
• 1:39:55
  question here is right. Here's a question I asked
• 1:39:58
  Whiskey Paris Live and the Whiskey show in London have just
• 1:40:02
  finished and everyone's talking about these being two biggest
• 1:40:06
  big whiskey shows. Why are the biggest?
• 1:40:09
  Why are the biggest? Whiskey festivals.
• 1:40:12
  Probably in the world held in Paris and London.
• 1:40:16
  And yet here we are up in Scotland as the people that are
• 1:40:19
  producing Scotch whiskey. We are in the capital city.
• 1:40:22
  Why is there not nothing there? I agree.
• 1:40:24
  Yeah, now could boggles. The mind grain.
• 1:40:28
  Well, I want to do the whiskey store.
• 1:40:29
  This weekend I want it's. A fucking disgrace.
• 1:40:31
  I. Want to do the whiskey store
• 1:40:34
  this weekend? Yeah, I want to do and I think
• 1:40:37
  we've. Been to enough whiskey festivals
• 1:40:38
  and there are some fantastic whiskey festival out there where
• 1:40:41
  we I don't want to do another whiskey festival because there's
• 1:40:44
  enough good whiskey festivals there for sure.
• 1:40:46
  We don't need to try and add everyone in there, no, But I
• 1:40:48
  think there's something that we can do.
• 1:40:50
  There's enough people that especially if they've got to
• 1:40:52
  this point of. This episode, you are probably a
• 1:40:55
  fairly vote listener because this is a celebratory episode.
• 1:40:58
  It's not got a guest. There's enough people.
• 1:41:01
  OK, If we're going to do a big whiskey event next year and you
• 1:41:05
  are going to come from all over the UK, maybe all over the
• 1:41:08
  world, what do you want to see that you've not been offered
• 1:41:12
  another festival? Yeah.
• 1:41:13
  I mean, my opinion and my idea would be to have a festival.
• 1:41:18
  Don't share too much. It's all.
• 1:41:20
  It's not just. Put your glass.
• 1:41:22
  Around and go around all these stands it's you're there for
• 1:41:25
  three hours and you've got 3W story sessions with the brand
• 1:41:30
  and they tell their brand story and you get ridiculous liquid
• 1:41:33
  and it's more formal and it's more educational because you're
• 1:41:36
  more interested. Well, I think, I think, I think
• 1:41:39
  you're right, but I think there's room I would.
• 1:41:41
  Look, what I love is I love, I love whiskey fringe.
• 1:41:47
  I love whiskey fringe. In the concept, I love whiskey.
• 1:41:50
  Fringe in the. Concept that it's multiple day.
• 1:41:52
  Right. And I love that.
• 1:41:53
  People will maybe go for multiple days or there's days
• 1:41:55
  where you know, you get the trades, you get the punters and
• 1:41:57
  you get what have you. I think there's I think there's
• 1:42:00
  legs in that. And I think you have to look at
• 1:42:01
  that and say, and that's why I'm planting the flag right now.
• 1:42:04
  The Whiskey Stories podcast Ali Baxter if you're if you're
• 1:42:07
  listening Ali Baxter. Oh, get in touch with sweet.
• 1:42:09
  Yeah, well, also, but like I think that there's.
• 1:42:12
  Something to be said for. Let's let's ask questions.
• 1:42:15
  Let's do more. No, let's do more.
• 1:42:17
  Let's let's do let's do a whiskey stories Edinburgh like
• 1:42:20
  whiskey pub trip crawl, not crab, but whiskey pub there.
• 1:42:23
  But also, like you said, let's whiskey stories originally 100
• 1:42:28
  episodes ago, my idea of whiskey stories when we when we started
• 1:42:31
  was actually really diving into the history of whiskey stories
• 1:42:34
  because that's what really got me into.
• 1:42:36
  But actually what we've ended up accidentally falling upon is
• 1:42:39
  getting people on here to tell their story.
• 1:42:42
  And it could be a brand that's telling their story.
• 1:42:44
  It could be an individual that's telling their story.
• 1:42:46
  And what we're doing is we're bringing people that are a bit
• 1:42:48
  closer, bringing people closer to other.
• 1:42:50
  And that's something that we can offer Whiskey stories, podcast
• 1:42:52
  experience, the whiskey stories, but.
• 1:42:54
  Exactly. That's exactly.
• 1:42:56
  And I think there's definitely, definitely likes in that and.
• 1:42:57
  There's enough people that I think we have that we'd be able
• 1:43:00
  to come back. But what I want to finish off,
• 1:43:01
  what's the been for distillery trips?
• 1:43:03
  Would there be an appetite? You let us know in the Facebook
• 1:43:06
  group where she saw these podcasts on Facebook.
• 1:43:09
  Would there be an appetite if we're going to go into a
• 1:43:11
  distillery, come with us that you want to come with us?
• 1:43:13
  Yeah. Is that something that people
• 1:43:15
  would want to do if we could organize just so that it's maybe
• 1:43:18
  not normally open or whatever we want to do and we get a group of
• 1:43:20
  us going up? Yeah, Yeah.
• 1:43:22
  But look, I'll tell you what you know I'm going to finish on.
• 1:43:25
  Robo CJ who sent us are very nice.
• 1:43:27
  And also I'd like to say thank you to everybody who sent in
• 1:43:30
  questions and things like that. And if we haven't read them out,
• 1:43:33
  I do apologize. We've havened on and on and on
• 1:43:36
  for nearly two hours here. We do try and keep them under 2
• 1:43:39
  hours now, but Robocj said for me, finding your podcast was a
• 1:43:42
  highlight. I found that during a time last
• 1:43:44
  year I was bedridden due to health issues and I was back and
• 1:43:47
  forth to hospitals. So it's great for me to just put
• 1:43:49
  use on and I didn't have to think about anything other than
• 1:43:52
  whiskey chat. But I will say the indie bottler
• 1:43:55
  Spotlight with Thompson Brothers was a real highlight as well.
• 1:43:58
  My question for you lads is it's probably more of Chuck's
• 1:44:00
  expertise. I'm going to Beijing, Japan for
• 1:44:03
  a whole month and I would like to get into at least one
• 1:44:06
  distillery tour. I'm eyeing up Kansuki or Yuchi
• 1:44:11
  Kanasuki. Yep, there you go.
• 1:44:12
  Or Yuchi. What would you what would be
• 1:44:15
  your recommendations? Well, I have no knowledge of
• 1:44:17
  China, but I do. We've got a knowledge of Japan,
• 1:44:19
  so I will. Give a quick answer on and
• 1:44:21
  thank. He's going to Beijing and Japan
• 1:44:22
  I know, but I have no knowledge of China.
• 1:44:25
  I've. Never been to China but I do.
• 1:44:26
  I've been to Japan a couple of times and I have been to a
• 1:44:28
  couple of distilleries in Japan. I would say I've not been to
• 1:44:32
  Yuichi Yuichi but I know it's very very accessible on public
• 1:44:36
  transport from Sapporo which is a big big city in the north.
• 1:44:38
  For Japan it's and they do regular regular tours.
• 1:44:42
  It should be very easy to book. I would say it requires a wee
• 1:44:46
  bit of it's not the easiest website in the world.
• 1:44:50
  I think the distillery tours open up about 3 months before
• 1:44:56
  you can visit. Really really make the effort to
• 1:44:58
  get to Fuji Kitimba. If you can search Fuji Kitimba
• 1:45:01
  distillery or and Karen possibly in Google.
• 1:45:05
  I will try and maybe share the link if you can get to that.
• 1:45:10
  So you can get a train from central Tokyo to Gotemba
• 1:45:14
  station, gets Fuji Gotemba distillery I think I'm almost
• 1:45:19
  99% sure. Do a shuttle bus if you're
• 1:45:24
  booked on a tour from Gotemba Station to Fuji Kitenba
• 1:45:29
  Distillery. They certainly we went on the
• 1:45:31
  way back. We didn't go on the way there.
• 1:45:32
  We went on the way there a different way.
• 1:45:35
  But I will try this has seen answer for you there but Fuji
• 1:45:38
  Kitenba. Really interesting distillery.
• 1:45:39
  Because they do malt they. Do they do they do malt, they do
• 1:45:43
  grain, Yeah. So then if anything, just do
• 1:45:45
  them and then Mammy brothers and it's.
• 1:45:47
  Really. Accessible from central Tokyo,
• 1:45:49
  which is. The main thing it's about an
• 1:45:50
  hour. An hour train from central Tokyo
• 1:45:53
  to Gotemba and, and, and as I said, about 10 or 15 minute
• 1:45:57
  shuttle bus from Kitamba station to the distillery.
• 1:46:01
  I'll try and share as much details I can.
• 1:46:02
  And I'm not well wrapped in. And it's free.
• 1:46:05
  The tour is free. Yeah.
• 1:46:07
  I mean, he's been training in Japan for a month.
• 1:46:08
  I reckon he's all right to pay for the tour.
• 1:46:11
  All right, but this is what I'm saying.
• 1:46:13
  It's free and you get Highlander in.
• 1:46:15
  In Tokyo, the Highlander. You should do Highlander into
• 1:46:17
  any other. Japanese stuff that you just
• 1:46:18
  should. Do Japanese whiskey stuff.
• 1:46:20
  It should. Do while he's there.
• 1:46:21
  Yeah, with the distillery visit, I I didn't get a chance to go to
• 1:46:24
  Highlander. And I would.
• 1:46:26
  Recommend it highly. And must be for Chuck spoken
• 1:46:28
  highly of it. If you can get to the Highlander
• 1:46:31
  Inn, there's Highlander in Tokyo.
• 1:46:33
  There's also Highlander Inn and Chichibu actually in February,
• 1:46:37
  and the Chichibu Chichibu Whiskey.
• 1:46:39
  Festival as well, which is. Something you have to look up.
• 1:46:45
  Chuck would be the man to talk about Kanasuke.
• 1:46:47
  I've not been to Kanasuke strangely shamed, but what I
• 1:46:50
  would say is Yoichi Yoichi. Yoichi, I've been.
• 1:46:54
  Desperately looking for it to back it up.
• 1:46:56
  What Yoichi? On the 22nd of April 2024 we had
• 1:47:01
  Sharon and Jodi bucking on and Yoichi was Yoichi 15 was one of
• 1:47:05
  shan't what 3 drafts had to make a There you go, She had to make.
• 1:47:08
  Listen guys, we've done it. We've made it to episode. 100
• 1:47:11
  Well done lads, absolutely fantastic.
• 1:47:13
  Hope you enjoyed your jams today.
• 1:47:14
  What was the what? Was the winner of my 3 the award
• 1:47:17
  head Bill Moore and Buna. I'm going to go for the ball,
• 1:47:22
  Moore. Yeah, ball war for me.
• 1:47:24
  Still pretend to like Pete. Yeah, I really like the Bunner.
• 1:47:28
  Bunner. I'm going to say the Bunner was.
• 1:47:30
  I mean, I like to be enjoying the ball more.
• 1:47:31
  I like the ball. More I like the the the the the
• 1:47:36
  ward head was fantastic. But yeah, yeah, the but the
• 1:47:40
  Alder market was delicious. Fantastic.
• 1:47:43
  Look guys, 100 episodes. In the bag.
• 1:47:45
  Well done. Graham, well done, Well done.
• 1:47:48
  Ross, well done. Angus, it's been, absolutely.
• 1:47:49
  Fantastic. And you know what?
• 1:47:51
  I wouldn't want to do it 100 episodes with anybody else.
• 1:47:55
  You guys absolutely fantastic. You so much for watching and.
• 1:47:57
  Listening we couldn't have done. It we could not have done it.
• 1:48:00
  We had eight. Downloads from the first
• 1:48:03
  episode, right And I'll tell you what you know what if we were
• 1:48:07
  still on 8 episodes 108 downloads, 100 episodes.
• 1:48:11
  And I've got a question on the content that we're creating but
• 1:48:17
  yeah, but you know what, Graham? That's not all over the world.
• 1:48:19
  We do it. We.
• 1:48:20
  Do it, you know? We wouldn't be doing this.
• 1:48:23
  If it wasn't for the fun of it as well, absolutely, we have a
• 1:48:25
  great time, but we we have a fantastic time and I love.
• 1:48:28
  Nothing more than chatting. You know what?
• 1:48:30
  You. Sitting here and chatting about
• 1:48:31
  drums, Where you guys, you lads are childhood friends.
• 1:48:33
  You've known each other since. Actually, pretty much since I
• 1:48:35
  was. Born and have I Well, after you
• 1:48:38
  were born, actually, we met. We would have met 2000.
• 1:48:40
  Would have met OK I. Was born and fair enough, but
• 1:48:42
  what I've enjoyed is. I've enjoyed drinking whiskey
• 1:48:46
  with you boys most weeks for the last two years.
• 1:48:48
  That's huge because because you can drink whiskey with anybody,
• 1:48:52
  but having conversation, it's just been brilliant.
• 1:48:56
  What would you like more of? Tell us, do you want more step
• 1:49:00
  at step at score? It's a.
• 1:49:01
  Genius idea. Original idea.
• 1:49:04
  We. Need to do more of them.
• 1:49:05
  For example, do you want lanyard?
• 1:49:07
  Do you want lanyard sit here? Do you want?
• 1:49:10
  Lanyard sit. Here right now.
• 1:49:11
  Microphone in the hand. Drama one, I've got a line.
• 1:49:14
  Yard with a drum waiting on waiting on me as well.
• 1:49:16
  Is there a distillery you want us to deep dive next year?
• 1:49:19
  Is there somebody? 'S like I can't believe you've
• 1:49:21
  not had this person on tell us we will harass them until they
• 1:49:25
  come on the engagement that we get every single week whether
• 1:49:28
  it's. Emails coming in, it's people
• 1:49:31
  messaging on the on the group. And also I checked we've done
• 1:49:35
  all right on Apple Podcasts. We're sitting at how many votes
• 1:49:40
  have we had? Apple podcast again.
• 1:49:45
  Lots and lots of. Pre work here, but on Apple
• 1:49:48
  podcast I think we're sitting at now where is it?
• 1:49:55
  I think we're at 4 point. 9 4.9. Rating, which is how many people
• 1:50:02
  have voted for, is this. What you're trying to find out,
• 1:50:03
  that's what I'm trying. Well, I was I was going to from.
• 1:50:08
  Harrington I never. Realized it.
• 1:50:10
  Was. 4.9 is higher than my Uber rating so they well.
• 1:50:13
  Exactly. There we go.
• 1:50:14
  Right? That's all we can say, 04.87.
• 1:50:20
  Is mine, but that's episode #1. Episode #1 Graham.
• 1:50:24
  Angus, Graham, Ross and. Angus are in the backroom of the
• 1:50:26
  Athletic Arm Diggers pub in Edinburgh, chatting about how
• 1:50:29
  they know each other and their journey through the wonderful
• 1:50:32
  world of whiskey. Welcome to the whiskey.
• 1:50:37
  Stories Podcast. This is the bloops.
• 1:50:41
  Enjoy a drum. My parents would I have.
• 1:50:46
  One second. I have one second, my parents
• 1:50:49
  have the other second, driven up from Sterlington's.
• 1:50:57
  Having a conversation with this, it's a.
• 1:50:58
  Couple of hours sharing a few trams.
• 1:51:01
  Couple of hours share a few trams can go a long way.
• 1:51:05
  Come along, the whiskey stories. Podcast with me.
• 1:51:08
  There we go. That was a couple of pals.
• 1:51:10
  Having a few drams can go a long way. 100 episodes.
• 1:51:12
  There we are. Ross, listen guys, all the very
• 1:51:14
  best. Thank you.
• 1:51:15
  So. Much for all the stories that
• 1:51:17
  we've created ourselves. But thank you also to everybody
• 1:51:20
  who's watched, listened and engaged.
• 1:51:22
  All the very best. Here's to the next 100 episodes.
• 1:51:24
  Sandra, cheers.