Latest / Whisky Stories Podcast / Power Cut, The NEW Diggers, and Cartons of Whisky

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Power Cut, The NEW Diggers, and Cartons of Whisky · Whisky Stories Podcast

• 0:00
  All right, lads, All right. Good to be back.
• 0:02
  Yeah, Welcome. Find your back.
• 0:04
  Cheers. Lads, yeah, I'm just having me
• 0:06
  back. Oh.
• 0:10
  That's lovely, right? Yes, you know what to do?
• 0:16
  Clap us in. Welcome to the Whiskey Stories
• 0:21
  podcast. I always hold that is like the
• 0:23
  highest accolade for a single malt.
• 0:24
  If you can be almost exclusively used blends, that means that the
• 0:30
  quality of what you're producing is so highly regarded within
• 0:32
  blenders that it's not allowed to be put into single one.
• 0:37
  Yeah, yeah. Tonight, boys, are we doing a
• 0:39
  Tetra Pack lineup? We've got a Tetra Pack lineup,
• 0:45
  right? So this is Tetra Pack.
• 0:46
  Good to know whenever I come on it's high quality it.
• 0:49
  Really is welcome along to the Whiskey Stories podcast myself
• 0:52
  and Graham Coker and we are well, I'm back, I'm back to
• 0:55
  India. I'm back, I'm back, I'm here.
• 0:58
  We're having a new surroundings. We're not Angus.
• 1:01
  The power is not on. No, we're I for first of all,
• 1:05
  first of all, point of order. Yeah, there is a power cut, but
• 1:08
  zero. Electricity.
• 1:08
  That's why we've got the the tea light, the sealight on no one?
• 1:11
  Well, no. We're having a seance.
• 1:13
  We're going to try and bring. We're going to try and bring
• 1:14
  Rossbard back to the Whiskey Stories podcast just.
• 1:17
  Having a late Valentine's. Week.
• 1:20
  That's it. It's nice romantic, isn't it?
• 1:22
  Yeah, it's a bit echo as well. We are currently we're, we're,
• 1:25
  we are sandwiched between a bar and the toilets.
• 1:29
  Toilets. Also the toilets.
• 1:31
  Bar. Bar that bar as they are, I do
• 1:34
  have drinks and products. We are at Diggers Leaf Woo.
• 1:38
  Yay, we're up the stairs and we can't.
• 1:39
  See it? But I've got a green jumper.
• 1:41
  On Yeah, we're we're we're in, we're in the room, which will
• 1:44
  soon be converted into the sort of.
• 1:47
  State of the state-of-the-art event space.
• 1:49
  Yeah, event space snug. But most importantly, this will
• 1:52
  be where you know, we'll be doing in fact.
• 1:55
  Well, the function room of dreams.
• 1:56
  The function is booked. We have booked in the 6th of
• 1:58
  March. We'll be it has to be ready.
• 2:00
  The lights will be yeah, will be on we.
• 2:02
  Need more tea cakes to like this place?
• 2:04
  There's plenty of people in it, but bring.
• 2:06
  Your own candles. The inaugural the inaugural
• 2:09
  whiskey tasting with the inaugural bar tasting and the
• 2:12
  inaugural whiskey release from Morrison Scotch Whisky
• 2:17
  Distillers. We've got and.
• 2:18
  What day is that on Graham? That is on Friday the 6th of
• 2:21
  March at Diggersleath, where we are sitting right now.
• 2:24
  Hopefully the ladders will be calling, the smell of paint will
• 2:27
  probably still be here, the mirrors will be off the wall,
• 2:29
  but the seats will be great. And I'm, I'm looking forward to
• 2:31
  it. But we are last.
• 2:32
  We're in Diggersleath and we've got Fraser soon as well.
• 2:33
  Fraser, how are you? Fabulous.
• 2:36
  Fabulous. Yeah, really.
• 2:37
  Good, I'm buzzing that I don't have to trek all the way to that
• 2:40
  horrible side of town. We've tracked to.
• 2:46
  You I. Appreciate it, it was a swift 5
• 2:48
  minutes down the road for me to get here so it was quite easy
• 2:49
  for me to pop along. Brilliant.
• 2:51
  I've kept him, I promise. I told Kev if he stocked tenants
• 2:55
  I'd fill his monthly quota. So.
• 2:56
  Well, he's got tenants on Champs for me tonight.
• 2:59
  And. Then the back bar, I mean, like
• 3:01
  I said, right? So we're what?
• 3:03
  We're recording this on Wednesday the 18th.
• 3:05
  Yes, the pub has been open less than a week.
• 3:09
  Yeah, I think they opened on. Friday I might have been.
• 3:11
  Maybe. Maybe.
• 3:12
  Saturday, I mean the open for the rugby.
• 3:14
  The open for the Yeah I. Think it was Friday was the the
• 3:16
  opening. Soft launch then Saturday for
• 3:19
  the the but yeah, so here we are.
• 3:20
  So we're we're and of course, this is on for people who are
• 3:24
  working out their geography. And it wasn't until Scott Moore,
• 3:27
  when we did the when we did the tasting was the the day out in
• 3:30
  Edinburgh, the crow. We said that we're going down.
• 3:34
  We're going down to Lee. Yeah, right.
• 3:36
  And Scott kind of said he. Looked at a map and said, well
• 3:39
  you're going north. You're certainly you're going.
• 3:40
  Up, Yeah, yeah, it's because it's not there, but basically
• 3:43
  people are if you look at a map, right.
• 3:45
  But basically you've got in terms of just Google it, you've
• 3:48
  got you've got Gorgie del Rye area, which is where Diggers
• 3:51
  athletic arms, the original is. And then on the polar opposite
• 3:55
  of town, you've got Leith, which a lot of people in fact in this
• 3:58
  area would probably say Leith is actually not part of Edinburgh.
• 4:01
  It's its own separate part, yeah, but we've had so many
• 4:05
  people on the podcast talk about the history of Leaf and what it
• 4:09
  the part it played in the Scotch whiskey industry.
• 4:12
  It's one of only 7 licensed, licensed, taxed ports of the UK
• 4:21
  for bringing in spirits and alcohol from all over the world.
• 4:24
  So plenty of casks had been rolled up and down the hills
• 4:28
  here. And we're just a stone's throw
• 4:29
  away from Constitution St. which is where the Patson brothers,
• 4:32
  the infamous Patson brothers had had their headquarters there as
• 4:36
  well. Loads and loads of things that
• 4:39
  went on. There's bond, the old bonded
• 4:40
  warehouses scattered all over the place, lots and lots of
• 4:43
  blinding that went on. And some of the pubs around
• 4:46
  this, we mean there's there are now some fantastic whiskey bars.
• 4:49
  Well, but you know, you've got we we, we Nauticus, Mother
• 4:54
  Superior, down Leaf are. Loads, Yeah, the Finch you've.
• 4:59
  Got yeah, the Finch. Yeah, Bowler's rest really good,
• 5:02
  Chuck. There's landing, Yeah.
• 5:03
  Plenty loads loads so. SMWS Vaults.
• 5:06
  Yeah, of course. Yeah.
• 5:08
  So we've got that. Yeah.
• 5:09
  We've got drums in front of us. We do have.
• 5:10
  Drums in front of us, so only. One drum, but lots of empty
• 5:13
  glasses. And what I would say is, and if
• 5:15
  you're to compare this to the Old Diggers, the original, the
• 5:19
  OG Diggers, the whiskey selection at the moment is maybe
• 5:22
  a little bit modest, but it's smaller.
• 5:24
  It's smaller, fine, smaller, but it's interesting.
• 5:26
  And there's definitely space. Yeah, there's there's empty
• 5:30
  space for full bottles to go. Absolutely, I think.
• 5:32
  It's definitely a case of Kevin's had to quite a bit
• 5:34
  something on the shelves. Right, exactly, I think.
• 5:36
  He obviously has the plan to grow his shelves, probably. 100%
• 5:40
  I mean, I think. There's but we all managed to
• 5:42
  pick up something. 35 miles as well. 35 miles of Graham What?
• 5:46
  What is it? What have you got?
• 5:47
  What? Have you got Glen Canon 15?
• 5:50
  Glen Canon, 15. One of the I mean a.
• 5:52
  Familiar. A familiar DRAM Team Graham.
• 5:54
  Absolutely. I mean, like people probably
• 5:57
  have been, I'm going to make a reel where I'm not going to chat
• 6:01
  about India a lot. And after this podcast because I
• 6:04
  have felt like whilst I've been over, I left a happy new year.
• 6:08
  Fraser as well, by the way, because.
• 6:09
  I've seen you since. Well, I left on the 1st of
• 6:11
  January, OK, then I got back yesterday on the 17th of
• 6:14
  February. So I had a bloody old good time
• 6:16
  in India. But what I would say is that
• 6:20
  which we'll, we'll probably talk a little bit more about it and I
• 6:22
  have talked about it on some of the previous podcasts as well.
• 6:25
  There's a lot of whiskey in there.
• 6:27
  They drink a lot of whiskey, but the selection is not as vast as
• 6:31
  what you would get even in Diggers, to be perfectly honest
• 6:34
  with you. So, so variety is a spice of
• 6:38
  life, as they say. And being able to come back and
• 6:41
  a simple DRAM like Blink Adam, I've enjoyed.
• 6:44
  I guess we had an Arden American on the tram bus on the way down
• 6:47
  here. Arden American 10 and we I had
• 6:50
  enjoyed the DRAM at the Diggers, which was it's gone right in my
• 6:53
  head just now. It was a lovely DRAM of
• 6:57
  something very tasty. It was 40 odd percent, which was
• 7:00
  I didn't want a car strength. What was it we went from?
• 7:04
  You have started and. Took a pilgrimage over.
• 7:08
  Yeah. I had, I can remember what I had
• 7:11
  which I had. AI had a car.
• 7:13
  On a Wednesday I had a car. I started to move earlier.
• 7:17
  I had. I had a cabinet stormontow you
• 7:18
  didn't have. You had.
• 7:20
  What did it have? It was a bloody good drive.
• 7:22
  Oh, Cline Least 14. Cline least 14 and.
• 7:24
  You know what, You know what, Fraser?
• 7:27
  Yeah, I I it's been eulogised on the podcast, like so many people
• 7:34
  have talked about Cline least 14 as like and it helped when when
• 7:38
  you've got someone like Jake Adkook, who, you know, an
• 7:43
  assistant blender. And he talked about when we did
• 7:47
  the the Rosebank episode, he said that that was like an
• 7:52
  awakening moment for him trying that DRAM, just how good it was
• 7:54
  and things like that. And we had Ali Reynolds talking
• 7:57
  about Kleinleigh, 14, as one of the best drams that he's.
• 8:01
  I'd say from, especially from Jake, Yeah.
• 8:04
  And he praises. I praise, of course.
• 8:06
  Yeah, he's not always. Yeah, yeah.
• 8:08
  And I, so I've tried it 3 or 4 times and I all, I don't know
• 8:11
  whether it's because I'm expecting something magic where
• 8:15
  I try it, sit there and like, right, I don't really get
• 8:18
  something, anything special on the nose.
• 8:20
  And then I try it and I'm like waiting for something to happen
• 8:23
  and it doesn't happen. And I wondered to myself, like,
• 8:26
  am I trying too hard? You're almost looking for too
• 8:28
  much. And then tonight it didn't have
• 8:30
  to do it first DRAM and I went that is I, I mean, it's not like
• 8:36
  I get it, get it, but I understand it a little bit more.
• 8:38
  Yeah, I would say that's why I love going these 14.
• 8:41
  So good I forgot about it. But what I love about it is how
• 8:45
  balanced and comfortable it is. It's not trying to be out of
• 8:49
  this world, it's just trying to be a really good high quality
• 8:51
  DRAM and. I would say that's probably.
• 8:53
  That's probably the interest. I, I think, I think when we
• 8:56
  were, you know, introduced to client lease 14, I've never had
• 9:00
  it before. It was, it was the expectation
• 9:03
  of, right. This is the DRAM we've heard
• 9:04
  lots of people rave about what's what, what are we missing out
• 9:07
  here? And it was a case of right, OK,
• 9:10
  where does it sit in terms of the drams that we've had, you
• 9:13
  know? Yeah, I'd say.
• 9:14
  I mean, like I say, it's. Maybe it was a wee bit of that.
• 9:16
  Yeah, I mean, because it's easy to do, I think.
• 9:18
  You're maybe sort of expecting something particularly unique or
• 9:23
  special, and it does have that mouth feel I think is
• 9:26
  tremendous. Yeah, it is an interesting
• 9:29
  question to ask. It's interesting.
• 9:31
  It's. Probably what was sought after
• 9:35
  DRAM from like bottlers perspective.
• 9:37
  Yeah, the amount of times on a weekly basis I get asked, you've
• 9:39
  got anything? Really.
• 9:40
  Really. Yeah.
• 9:41
  That's interesting because I, I'd love to know a little bit
• 9:45
  more about it is what, what are you expecting when you taste a
• 9:48
  whiskey for the first time? If other people have just talked
• 9:51
  about how good it is because, yeah, you can you how easy is it
• 9:58
  to paint a picture on the front of a bottle of what this is
• 10:01
  going to taste like? So that before you taste it, you
• 10:04
  get that feeling of what it what it actually is?
• 10:07
  And do a lot of brands do it like some do?
• 10:09
  Because, yeah, there, there is an interest in there.
• 10:12
  Who's the guy? More of a colour association.
• 10:14
  Well, I was going to say. So who's the who's is it the
• 10:16
  master blender for feta chem? Oh.
• 10:19
  What's that called? Symphonasia.
• 10:21
  And they they. Because because again, I've
• 10:24
  there's no secret on the podcast, I can't really taste
• 10:28
  whiskey that well, I like it. I can say that's nice.
• 10:31
  It tastes nice. It makes me feel good, what have
• 10:33
  you. But there are certain people
• 10:35
  that can say that tastes like green.
• 10:36
  Oh, yeah, yeah, yeah, that tastes all right.
• 10:39
  Well, this this is I'll. Do that.
• 10:40
  Yeah, really. Yeah, I'll.
• 10:41
  Do that. Yeah, that's one step beyond me
• 10:44
  or you agree on. Yeah, yeah.
• 10:45
  But then I don't. I don't think.
• 10:46
  I think it's just the way you're red.
• 10:48
  Wired. It's like kind of beam wiring
• 10:49
  thing where. You I almost sort of associate.
• 10:51
  Colours and really. So I see.
• 10:53
  It a little bit as like a graph or sometimes as shapes.
• 10:56
  Really. That tastes a bit of square.
• 10:59
  Well, normally it's like your nose and you go, yeah, that's
• 11:01
  green. So either like fresh grass.
• 11:03
  Yeah, yeah. Interesting.
• 11:04
  Whatever. Red, maybe it moves more into
• 11:06
  kind of spices going on there. Yeah, yellow can be kind of
• 11:09
  stuck a little bit. Because I mean, you do see that,
• 11:11
  for example, you go to certain, you know, whiskey to visitor
• 11:15
  centres as well. They might have a graph on a
• 11:17
  wall and it might be in colours. And maybe just Graham and I, we
• 11:21
  look at that and we, you know, someone's pointing at that graph
• 11:24
  saying this whiskey's here and we're going.
• 11:26
  Right. OK.
• 11:27
  Yeah. Well, let me just like it tastes
• 11:29
  nice. Yeah, but then it's not.
• 11:31
  Which is also OK. But woven put, woven put a post
• 11:37
  up in the new year about and it's it's fun to look at the
• 11:42
  what they were saying, but they were just sort of saying like,
• 11:44
  let's just break down this barrier of tasting notes because
• 11:48
  it has gone a little bit too far.
• 11:50
  Yeah. And there is an element of like
• 11:52
  and they put a post up. I think the problem is, and we,
• 11:56
  we, we joke, we joke about it as well with the wanker tasting
• 11:59
  notes, where for some people it's a bit of fun, where some
• 12:03
  people who maybe aren't familiar with tasting notes, they see it
• 12:05
  and they see some of their more elaborate tasting notes and it
• 12:09
  turns them off maybe. Yeah, yeah.
• 12:11
  And it's like. You know what, I don't care,
• 12:13
  right? It's popcorn on the beach with
• 12:15
  a. You know, I think.
• 12:17
  The well I would actually agree, it's just, it's just no.
• 12:20
  I'd agree more with the popcorn on the beach tasting note than
• 12:25
  someone trying. I can't I can't even think of
• 12:28
  like an adjective of what like this is the bit that like for
• 12:32
  me, the smell can sometimes evoke association and some
• 12:37
  instead of it being association with something I've like, I very
• 12:40
  rarely can associate going that smells just like.
• 12:44
  And the classic example was and we were at the Glenfeddock taste
• 12:47
  and that Scotch with master blinder of Scotch of going
• 12:53
  FedEx. So you have to I'm jet lagged.
• 12:56
  I've I'm very jet lagged and I've had two or three jams
• 12:59
  Master blinder of completely. Fine.
• 13:01
  My head of Blindfed, Brian Kinsman, Brian Kinsman So Brian
• 13:04
  Kinsman was talking about this and he had this drama and he's
• 13:07
  and he's moving it around and he goes and he smelt it and he was
• 13:11
  that just that just reminds me of being at woodwork at school
• 13:16
  and someone's just put something through the bandsaw and as soon
• 13:20
  as he said it, it just it was like a light bulb and it took me
• 13:24
  exactly. I love that because it but it's
• 13:27
  when it's people are trying to like acetone just like you.
• 13:30
  Like the band so but. What does like, what does
• 13:32
  acetone smell? I can't tell you what acetone
• 13:34
  smells like or tastes like, but someone might go, yeah, acetone
• 13:38
  in there. There's a bed.
• 13:39
  Don't get me wrong, if that's your professional job, it's just
• 13:41
  about finding. The right describing words,
• 13:43
  correct? So almost done with it now, but.
• 13:45
  I think I think this is the problem is if you try and
• 13:47
  describe it too high. Bro your own depends.
• 13:50
  It depends on the. Clientele, doesn't it?
• 13:52
  Yeah. So like I'd say a lot of my
• 13:55
  tastes and notes are to do with how I grew up and what I what I
• 13:58
  had. So I wouldn't say acetone, I'd
• 14:00
  probably say nail Polish or like varnish, but varnish, Polish.
• 14:03
  Yeah. See that, that's helped me
• 14:07
  because now I know what acetone smells like because for me, I
• 14:10
  wouldn't be able to tell you and someone might be saying acetone,
• 14:14
  I don't know what. Yeah, exactly what.
• 14:16
  But then I was at the last time was in India.
• 14:20
  I went to that tasting and it was great.
• 14:22
  There was like 40 people in the room, 10 drams and three
• 14:24
  cherries. And there was only me and
• 14:26
  another guy who were the only people in the room, 40 people
• 14:29
  who'd ever tried Cherry before, right?
• 14:32
  There were only two people from the United Kingdom, right?
• 14:34
  So there was 38 other people in the room who'd never tried
• 14:38
  Sherry before. Unless basically.
• 14:39
  You've not tried a lot of Sherry, not tried a lot?
• 14:41
  Of Sherry at all, but so and what he, he actually said
• 14:44
  because he was the brand ambassador and it's terrible of,
• 14:46
  of his name's going right in my head is Fraser Morty.
• 14:48
  He works with Fraser Morrison, who is a good part of the pod
• 14:51
  now. But basically what he was saying
• 14:52
  was he said, look, tasting notes are a funny thing and he was
• 14:55
  talking to the room here. He said.
• 14:57
  There are things that we will associate smell with in the UK
• 15:01
  of things that we grew up with that we've had that you guys
• 15:04
  don't have, right? And how, who are we to tell
• 15:09
  people on the other side of the world that have a completely
• 15:11
  different flavour profile, flavour wheel, right?
• 15:15
  But would you get anybody in the UK going that smells like that
• 15:19
  smells like gira rice, you know, but that might smell like
• 15:23
  something that we know we might be able to say that smells like
• 15:25
  this. But someone else says, oh, see,
• 15:27
  that's for me, that smells like gira rice and we're going well.
• 15:30
  But so, so even the things that brands are putting on their
• 15:32
  bottles, like all these Sherry whiskies and they're saying
• 15:36
  like, so Sherry whiskey's a big, it was the tasting was called
• 15:41
  Sherry Symphony and it was all about Sherry whiskey.
• 15:43
  But it was to try and teach and learn what Sherry, what the
• 15:48
  history of Sherry, the history of Sherry casks, the history of
• 15:51
  Sherry coming into the whiskey industry and what we see today
• 15:55
  on the bottles. But there are people who are
• 15:57
  buying loads of whiskey and drinking it and seeing on the
• 16:00
  bottle Sherry, cask, European wood and and flavour profiles
• 16:05
  that go along with that, that they go well.
• 16:07
  I don't even know because I've never tried pheno before.
• 16:09
  I've never tried. Yeah, Christmas.
• 16:11
  Christmas cake? Well, yeah.
• 16:13
  This was the thing who? Was it we were speaking to it
• 16:15
  was Scott Moore. Yeah.
• 16:16
  He's. I've never had Christmas cake.
• 16:17
  Yeah. There you go.
• 16:18
  So what? What?
• 16:19
  What does Christmas? Cake taste like actually, yeah,
• 16:22
  actually we were running. Shopping I was trying to find
• 16:24
  you know, you get the like individual one man, you know
• 16:26
  individual wee many Christmas cakes.
• 16:28
  Trying to find Scott Moore in October.
• 16:30
  A Christmas cake. I think you could try it.
• 16:33
  Yeah, I think we're. Tasting though, especially on
• 16:35
  bottles, you know that you've got kind of two paths you can go
• 16:37
  down. So you could either be very
• 16:40
  generic, so stick to flavours that everyone in the world will
• 16:43
  know. So just whatever apples,
• 16:46
  bananas, fruit, spices, etc. Or you can be super, super
• 16:50
  unique. So like craving drops be a good
• 16:53
  example. They'll they'll set, they'll
• 16:55
  taste it, and they'll literally write down on the labels what
• 16:58
  they think. And it could be outlandish as
• 17:01
  hell, but really, really particular.
• 17:04
  But for somebody like like herself, who's in that story
• 17:08
  with Brian, one of the tasting notes might be my woodwork Class
• 17:13
  7, not 712, right? You're not going.
• 17:16
  To like a 7 year old great Lucifer, Neil Gunnya.
• 17:19
  That one, that one unique little tasting note, all of a sudden
• 17:22
  you. I get it.
• 17:23
  Yeah. Because that's what I like is
• 17:25
  that like there was one that we, we were at year it was it was
• 17:29
  quite early on in the pod, right.
• 17:30
  And it was Farmyardi. Yes, I've had particularly.
• 17:36
  I think there's a certain kind of European rye whiskies fall.
• 17:42
  Into fall into that bracket and instantly as soon as like as
• 17:45
  soon as I someone talked about important, they said just
• 17:49
  reminds me of when like going to a farm when we were kids, we
• 17:53
  would go to this farm and I just remember like when you get out
• 17:56
  the car and you just went country.
• 17:59
  Yeah, yeah, just smell. And instantly as soon as I smelt
• 18:03
  it, I get it and I pictured. And I think that's important to
• 18:06
  do. And I would say like that helps
• 18:09
  people because then what I also can sometimes do is it makes a
• 18:12
  drum feel closer to you because it maybe holds a like you, you
• 18:16
  can suddenly go. So when Brian Kinsman said mind
• 18:18
  it would work. Now we were at school together,
• 18:21
  Angie. I would happily say that some of
• 18:22
  the biggest laughs that we ever had at school was during the two
• 18:26
  hours that we were let loose in a woodworking area.
• 18:30
  Yeah. Suddenly realised that if you
• 18:33
  stick up a metal chisel up against a really fast moving
• 18:36
  Sander it'll create loads of sparks.
• 18:38
  I will break it. I will.
• 18:39
  Break it eventually, but a great load of stuff what I would say.
• 18:43
  Is trying to plane the very nicely varnished desk.
• 18:48
  It probably won't go down very well with, but it's a great.
• 18:51
  But like you say, if you could associate that, it's great, but.
• 18:54
  Fraser, you've got John yourself.
• 18:56
  I was going to. Ask you.
• 18:57
  But yeah, I will. I've played it safe.
• 19:00
  I've stayed on brand, which is sometimes for everybody, but
• 19:05
  yeah, it's Ben Romick. Ben Romick 15.
• 19:07
  What a great. Drama news are talking about.
• 19:09
  Cling leash. Ben Romick's probably that for
• 19:11
  me. Ben.
• 19:11
  Ben. Ben Romack's a fantastic drama.
• 19:14
  It was a drama, but in liquid. I asked a relative for Christmas
• 19:19
  a couple of years ago and they got me a bottle and I was very
• 19:21
  joffy. Yeah, it's one of those drams.
• 19:23
  And also it's it's one of those drams where we've, I think moved
• 19:26
  more Ben Romack 12 where we've we've had the odd person, you
• 19:31
  know, it was. 15, it was 15, yeah.
• 19:33
  Where Yeah, we were. I mean, take it back.
• 19:35
  We've told the story before. We're sitting there.
• 19:37
  Hottest day of the year. Gave us a great.
• 19:38
  Moment Hottest day of the. Year at the Highlander ending,
• 19:42
  Craig. Great moment.
• 19:43
  Graham and I. Are sweating buckets and it's
• 19:46
  one of those hot evenings where it's about 9:30 and we're still
• 19:49
  sitting there in a T-shirt and shorts, quite, quite
• 19:51
  comfortable. Great thing as a guy, as a guy
• 19:53
  at the table kind of next to us. And we've been chatting away
• 19:56
  intermittently and we're talking about whiskey because we're in
• 19:59
  the Highlander named Craig Alecky.
• 20:01
  And we say go and. Go and well well, he what
• 20:04
  happened was you tell it we got into this situation where we and
• 20:08
  you know, for people who listen to the pod regularly, you know I
• 20:12
  guess and I you know, we don't blow our own trumpets because
• 20:17
  because it's too difficult to do That's an absolutely loaded.
• 20:20
  Shite. But no, we've already grounded
• 20:24
  we but what we didn't want to do is we did actually consciously
• 20:27
  make an effort to be like we're not walking in a Highlander in a
• 20:30
  fright night. We're like, oh, here's a couple
• 20:32
  of whiskey podcasters walking, but grim around.
• 20:37
  Here's the whiskey stories podcast walking in the
• 20:39
  Highlander. We didn't want to do all that.
• 20:40
  No, we can walk profile. So what actually happened is we
• 20:43
  walked in the Highlander and the guy.
• 20:44
  In the bar goes. Oh, you're the boys on that
• 20:46
  podcast. Well, yeah, it kind of got into
• 20:50
  and then what happened was we got to speak to these guys and
• 20:53
  he was sort of a bit. Then suddenly, oh you still like
• 20:57
  whiskey podcast. And then he starts talking to us
• 21:00
  about saying I don't really, I don't really like whiskey that
• 21:03
  much, but I'll have two whiskeys that I'll drink. 1 was an Isle I
• 21:06
  think, it wasn't a Lefroy I don't like but it could have.
• 21:09
  Been more it was an Isle. Of whiskey, so I like that.
• 21:12
  And they were from WIC, he says. So I don't mind an old poultry
• 21:14
  every now and then. And then we're sitting there and
• 21:17
  then he's come up to Angus and I and we're chatting away and he's
• 21:19
  got, he's got his wife and a family friend I've got, I'll
• 21:25
  tell you another story about that before after recording.
• 21:28
  After the card but. Basically tell her.
• 21:30
  Tell her for the pods he said a lie.
• 21:32
  He said something to his wife that he nearly lost his life
• 21:36
  for, but basically it was a lesson in how not to speak to
• 21:40
  your wife basically. But anyway, in front of other
• 21:42
  people in a busy pub in in in space side on a Friday night.
• 21:46
  But basically what happened was that he kind of came over and
• 21:48
  says, right lads, to tell you what, pick me a whiskey.
• 21:51
  That's that's not going to cost me a fortune that I've probably
• 21:55
  never had before that I'll like and we kind of you get the list
• 21:59
  and you're like, what are you going to pick here?
• 22:00
  And we both just settled on but in Roman 1515.
• 22:03
  So you like that? He went away, he came back, he
• 22:04
  tried that and he went. Do you know something that's I
• 22:07
  think that's going to be one of my new favorite whiskeys.
• 22:08
  I was like 6. 50 a drama and he was like, you know what?
• 22:11
  I normally I'd get someone at 4:50, but 650, you know what?
• 22:14
  That was worth that. Totally, totally.
• 22:15
  Agree, I mean, even for when you look at the core range 10/15/21,
• 22:20
  having people that have tried all 399.9%, what was it, 1515?
• 22:25
  Like it's just a comfort like like cling leash.
• 22:28
  It's but it's balanced, comfortable, yeah, enjoyable,
• 22:31
  does everything. It ticks every box.
• 22:33
  Yeah, you know. And I'd say I've still you know,
• 22:37
  when you're on the IT does a lot of stuff here in the sense as
• 22:40
  well that people wrongly, which I've been guilty of myself is
• 22:46
  like peaty twiskey, Smokey whiskey's Isla Spacey whiskey is
• 22:49
  Sherry and southern, you know, low and whiskey's white and
• 22:53
  yadda, yadda, yadda. That there because and then what
• 22:57
  I also been wrong I did for me was open my eyes to the
• 23:02
  difference in where the peat comes from.
• 23:05
  Yeah, mainland peat, mainland highland peat versus yeah,
• 23:08
  because suddenly it's a completely different smoke, yeah
• 23:10
  and a completely different flavour.
• 23:11
  But it's also it's a Sherry is a, is a what, what what's the
• 23:14
  cask mixture of? Sherry and bourbon, yeah.
• 23:16
  So always first of all, but yeah, almost 5050 for sharing
• 23:21
  and that's. Probably the big thing is this
• 23:23
  first fell isn't. Yeah, and.
• 23:24
  Then even though like that peed that peed though it's not
• 23:26
  aggressively peed. Pretty sure every PPM comes off
• 23:28
  about 8 PPM. It's not.
• 23:30
  Much that is a very. But we we talk about that lost
• 23:33
  smoke of space side, that's what we go for.
• 23:35
  What's the name? Lost smoke.
• 23:36
  Lost smoke. Yeah, yeah.
• 23:37
  So. Not old, yeah, no, I mean.
• 23:40
  And of course, as well, the big news during the start of the
• 23:43
  year was Cairn Distillery, which is another distillery owned by
• 23:47
  God. I don't know.
• 23:47
  We're going to do a whole. GM kind of.
• 23:49
  No, no, Yeah, that was on just for a laugh.
• 23:51
  But you don't have fun at your work I.
• 23:57
  Was worried I was for the champion India.
• 23:59
  Oh yeah, we've had a very exciting inaugural release.
• 24:02
  So we've done a three-year old in December there.
• 24:06
  There's 1000 bottles, £50 a bottle, which quite good to see
• 24:09
  because I think a lot of people now when they're doing an
• 24:13
  inaugural, it's very, very easy to go inaugural £120, yeah,
• 24:17
  yeah. Just one of those ones to be.
• 24:19
  And. Lump it up.
• 24:21
  And see, yeah. I mean, I think people feel a
• 24:23
  little bit, yeah. But.
• 24:24
  And again, I think. There's a.
• 24:27
  Danger of associating Gordon Macphail with only one thing
• 24:31
  which you know. Gordon Macphail have the oldest
• 24:34
  whiskey ever to be bottled out 80 what 85 year old 8585 year
• 24:39
  old going limit and she brought along tonight she have a sample
• 24:42
  for. Everyone.
• 24:44
  And how how much I have left I. Brought in my sample and how
• 24:47
  much? Is how much, how much was that
• 24:48
  retailing for if well not retailer because it wouldn't
• 24:50
  make it to retailers 125. 1000 pounds 125. £1000 right, But
• 24:54
  there are other whiskeys at Gourmet.
• 24:55
  I mean we had a, we had a great time actually on that trip up in
• 24:58
  Elgin. Yep.
• 25:00
  And, and, you know, we, we had a, we, we got a chance to try
• 25:04
  something fantastic. We were, oh, tremendous.
• 25:06
  It was a great point. We were.
• 25:07
  It'd be Steam Rankin, Steven Rankin.
• 25:10
  That's right. Yeah.
• 25:11
  Tasting. Pack for us and we'd we tasting.
• 25:13
  We definitely recorded it somewhere.
• 25:15
  Drams our age. Like what?
• 25:16
  How? When were you born?
• 25:17
  Oh yeah, it was. That was, you know, yeah, when
• 25:19
  you're talking. There's a lot of great whiskeys
• 25:21
  at Gourmet and, but and, and but again, Steven Rankin talked
• 25:26
  about that, about how. You know.
• 25:30
  Good whiskey at a good price, a reasonable.
• 25:32
  You know, it was sort of maybe not getting that exact word for
• 25:36
  word. Yeah, it.
• 25:38
  Was what was it great whiskey, good whiskey at a popular price?
• 25:40
  Yeah. So.
• 25:41
  But so you could automatically say that Ben Romack, and for
• 25:45
  people who are listening, Ben Romack is the first distillery
• 25:47
  that Gordon Macphail had purchased, and then the other.
• 25:50
  Now they built a distillery called Cairn, which is just as
• 25:53
  you're coming out having more, isn't it?
• 25:54
  Well, you you take the turn literally first.
• 25:56
  Turn, yeah, so great position just past having more take the
• 25:59
  turn off the a nine and that's open.
• 26:01
  For tours as well? Isn't it for tours?
• 26:02
  I heard it's. Got a good cafe as well, some of
• 26:04
  them Lovely cafe we did. A great week Cafe.
• 26:06
  Yeah, yeah, we'd be sandwiches and cakes, so you'd be.
• 26:09
  Wrong to assume that. Oh well, you know, like you look
• 26:12
  at Diageo with Port Ellen, you know, we are looking for a trip
• 26:16
  up there actually. But you do look at that and you
• 26:18
  say that's a new, well, it's an old distillery that's been
• 26:20
  really done. But at the same time you're
• 26:21
  talking about to get a tour around there.
• 26:24
  I don't even know the couple G Yeah.
• 26:26
  It's going to be an. Expensive day out because it put
• 26:28
  it that way and the bottles that are Port Ellen are going to be
• 26:31
  producing. So obviously they'll but at the
• 26:33
  same time to flip it you have to get a boat.
• 26:35
  There or a plane there? Yeah, but I.
• 26:37
  Used to have the diagio. Helicopter and fly over and all
• 26:40
  that Shaban. So that's probably still in the
• 26:42
  car. If you're going to Port Ellen,
• 26:44
  you're going for Private client, Yeah.
• 26:45
  Yeah, well, it's so but but so it would be easy to assume that
• 26:48
  Gordon Macphail, if they're with with, with the luxury that
• 26:50
  they're associated with and the rarity of whiskey and things
• 26:53
  like that and that market. But first of all, Ben Roma,
• 26:56
  what's a Ben Roma 12? Sort of roughly setting back 12
• 26:59
  we've got. A 10/10.
• 27:00
  Sorry, yeah I should know that. Not much, probably 40 quid 40
• 27:06
  odd #. Yeah, so, so then to, to, to
• 27:09
  launch an inaugural and only 1000 bottles of your of your
• 27:13
  Cairn distillery first, yeah, first release 3 year old
• 27:16
  whiskey. But like you said, not not
• 27:19
  taking the not taking the Mickey at all and putting out a £50 you
• 27:23
  see, good to see. Yeah, 50 and I bet you're.
• 27:24
  That on the secondary market it'll be even.
• 27:27
  This is it I. Don't think many people that
• 27:29
  have bought it have kept it for that reason.
• 27:32
  Oh, people, probably. Want to try?
• 27:33
  Yeah, most. People have genuinely opened up
• 27:35
  to £50, you know, that's £50. I'll just put it and see what
• 27:38
  it's like and feedback's been great.
• 27:41
  But you think you'd. Be understandable with it.
• 27:42
  It's a 3 year old risk. Yeah, it's not going to blow
• 27:44
  your mind, but I was quite, I was very impressed.
• 27:46
  Yeah, well. What, what you know is that the
• 27:48
  wood management programme from from that distillery, the wood
• 27:52
  management programme for Ben Romack and the Woodman, the
• 27:55
  Gordon Macphail are not going to be putting it into anything
• 27:57
  other than and thicker staves, as you mentioned, on your Indie
• 28:01
  Bottle or Spotlight from travelling transport casks which
• 28:04
  were used to float so they could float into the harbour.
• 28:08
  Superb, eh? Brilliant.
• 28:09
  Absolutely fantastic. Yeah, right.
• 28:11
  Well, we've got a busy schedule because I need to get on.
• 28:14
  Oh, sorry, I guess so. I I've.
• 28:15
  Got I went for the first thing that I saw that I had never
• 28:18
  tried before on the bar. It was a holy rood called Noir,
• 28:23
  which is French for black. Yeah.
• 28:27
  I knew that before I came on, didn't you?
• 28:30
  Didn't you? But no.
• 28:31
  Bordeaux yeast, Bordeaux yeast, Bordeaux yeast.
• 28:34
  There you go. So.
• 28:35
  Not any statement. How does it taste?
• 28:37
  Really really nice. I don't know if I don't know
• 28:39
  what the casks were, but I do get a bit of maybe it's just a
• 28:42
  suggestion from the Bordeaux wheat yeast, but I get a bit of
• 28:45
  acetone really. No paint.
• 28:49
  No, no, I was. Like paint.
• 28:50
  No, no, no. There's a bit, there's a bit of
• 28:52
  a kind of red wine suggestion there going on.
• 28:54
  I don't know if that's deliberate or I'm just imagining
• 28:56
  it, but I do get that kind of kind of whiny dryness.
• 29:01
  Ah, very good, very pleasant. Very good, very good.
• 29:03
  Well, listen, your taste buds are nicely warmed up because
• 29:06
  I've got an absolute treat for you tonight.
• 29:09
  That's OK. I'm I'm quietly.
• 29:11
  Terrified, I would say that. Tomorrow to be for the last.
• 29:14
  Time I was in the yes, yes. That's why I picked you.
• 29:16
  Yeah, we picked. Why am I only?
• 29:17
  One What do we do? Royal stag.
• 29:20
  Royal stag 100 pipers. And what was the bad one?
• 29:22
  Was it blinders pride? There was three of them.
• 29:24
  One of them was. Like offensively done it one of.
• 29:26
  Them. Oh well.
• 29:27
  It's got I've got right so, so I've got.
• 29:30
  It wasn't royal. I think that was I've brought 3.
• 29:33
  And so I've got, I've got, I've got drams here that we can
• 29:36
  enjoy, right? Sure, yes, 100% sure.
• 29:40
  What shall we start? Oh, I've also got some that we
• 29:42
  can. Be some we can't in your.
• 29:44
  Goodie bag, Yes. Now let me go Right.
• 29:46
  I'm going to start with this one.
• 29:47
  We'll start. We'll start with a rough one.
• 29:49
  OK, Graham's bought some among so.
• 29:51
  That's fine, yeah. So what I have here right carton
• 29:55
  of apples? You should 5-Alive.
• 29:56
  This is it's I wish we had some 5-Alive what I.
• 29:59
  Think that was by the way used to get that was that Burger King
• 30:03
  used to get the meals Oh wow right so I.
• 30:05
  Have to shout, just unlocked a core.
• 30:07
  Memory we're going to I suddenly.
• 30:10
  Realized we're going to need to pay this.
• 30:11
  There must be a way we're going to do this straw.
• 30:14
  Right, so. Basically, does it have a straw?
• 30:16
  Punch at the top. No it doesn't.
• 30:17
  No, basically. So Himanshu.
• 30:21
  Big shout out to Himanshu, who what is the global brand
• 30:25
  ambassador for? Paul John.
• 30:28
  Himanshu sorted me right out. I want to say that when I was
• 30:32
  out there, the first thing that Himanshu did was he sorted me
• 30:35
  out with a trip to the the distillery.
• 30:37
  I got to visit and and, and got a chance to sit down.
• 30:40
  Well, got taken round the full distillery, right.
• 30:43
  Michael D'souza, who is the master distiller and worked for
• 30:46
  the company for 30 years. So he's been part of the whole
• 30:49
  journey all the way up. Yeah, yeah.
• 30:50
  But I it was a tough one and but it worked out very well is the
• 30:54
  fact that I was able to get a chance to do the vlog.
• 30:57
  If you haven't seen the vlog, get on YouTube and see it's fun.
• 30:59
  It was good fun. Really, really good fun.
• 31:01
  Really, really good fun. And take it they weren't
• 31:03
  worried. About cameras and the distillery
• 31:05
  and whatnot, they were not. Worried when Michael left, he
• 31:09
  just said, Graham, you can go anywhere you like.
• 31:11
  Really. Yeah, just go anywhere you like.
• 31:13
  And I did did feel safe. I felt absolutely fantastic,
• 31:18
  right? But what I didn't really get a
• 31:21
  chance to do was find out a lot about Paul John themselves.
• 31:24
  Who is who is Paul John? What is the distillery or who is
• 31:27
  Paul? And who is John?
• 31:28
  But what I. Did get a chance to do later.
• 31:31
  I'm only going to for what I did get a chance to do later was I
• 31:34
  did a full recording with Himanshu Asha, who is the I
• 31:38
  don't get this too close to the candle, but Himanshu is the
• 31:43
  global BA for Paul John. Now during that interview, him
• 31:48
  and you talked about how Paul John's origins were how they
• 31:51
  started and John Distillers started out by making original
• 31:56
  choice whiskey, which is what we have right here now.
• 32:00
  This is the. OG Paul John product yes now.
• 32:04
  Wouldn't it be? My original choice.
• 32:06
  So it's called. Called original it's called.
• 32:07
  Original choice, but what he said was he said that's still
• 32:10
  sold today in within the Tetro packs.
• 32:12
  But he said it so like, and I'm like originally, hang on a
• 32:15
  minute. And I'm in my head, I'm like
• 32:17
  tetro pack. What does that mean again?
• 32:18
  And then I was like, tetro packs are cartoon, is it not?
• 32:21
  And then I was like, what? Cartoons, like cartoons?
• 32:23
  And he was like, yeah, we sell cartoons.
• 32:26
  So that then became my ambition was to find a Tetro pack and
• 32:30
  lads, I found Tetro packs a whiskey tonight.
• 32:34
  Tonight, boys, we're doing a Tetro.
• 32:35
  Pack lineup, we've got a. Tetro Pack, we've got a Tetro
• 32:39
  Pack lineup, right? So this is Tetro Pack.
• 32:42
  Good to know whenever. I come on, it's high quality.
• 32:44
  It really is. This is the.
• 32:46
  Original Choice. Now what I will say is
• 32:49
  originally Original Choice was blended with Scotch whiskey.
• 32:55
  There was a Scotch element in it.
• 32:57
  Yeah, there is no. Scotch in this this is 100%.
• 33:00
  Indian whiskey made with. Distilling Indian grains A.
• 33:05
  Real. 17 Deluxe. Sorry, Original Original Choice
• 33:11
  Deluxe Whiskey. Oh, there is a direction that
• 33:15
  use of opening. I'll need to remember that
• 33:17
  further the next time I buy one of these blended and put stick
• 33:20
  your tub in the corner and a little bit.
• 33:23
  But basically so this is this is what we've got large.
• 33:24
  This is the original choice Lange of that.
• 33:26
  Cheers. It's.
• 33:27
  Giving a kind of quite industrial smell, yeah, I'd say
• 33:30
  quite chemically. That's a genuine acetone A.
• 33:36
  Genuine acetone, Yeah. Cheers.
• 33:38
  Lads. Whiskey, this is acetone.
• 33:40
  Here's to tomorrow. Yeah, right.
• 33:45
  I'm worried. Yeah, not as bad as I.
• 33:52
  Thought it was going to be Do you know what there's?
• 33:55
  Nothing unpleasant about that, no.
• 33:57
  I mean, it's not what I would say is.
• 33:59
  I mean, my hopes were not high, OK, but actually. 40% ABV, yeah.
• 34:07
  I mean, it's not a particular like you said, it's not it's not
• 34:09
  blow your socks off, but there's nothing probably as.
• 34:12
  Far as saying there's absolutely 0 flavour, yeah.
• 34:16
  I would say I would kind of agree with you there.
• 34:19
  I was expecting something potentially off like a.
• 34:21
  Bit in the sense of I don't get anything.
• 34:24
  Off there is nothing. Bad or Yeah, I.
• 34:28
  Mean. I mean.
• 34:28
  Good. Like it's just alcoholic, all
• 34:33
  right? I reckon if you told me blind up
• 34:36
  with vodka, I believe you I would.
• 34:40
  Probably agree with you. I'd probably agree.
• 34:42
  There was there was a slight spirity taste.
• 34:44
  Tell me that. Tell me that's Ciroc but it's
• 34:46
  not. It's not off, I suspect.
• 34:50
  That's. What makes very well with
• 34:51
  something? Yeah.
• 34:52
  Do you know what I mean? You're going to be a little.
• 34:54
  Bit of orange juice and you're going to make one.
• 34:55
  Of your favorites Famous Famous pints of bites of old fashioned
• 35:00
  well that's it The original choice for the Angus Shepherd
• 35:03
  old fashioned put a sugar a. Bit of water in there.
• 35:06
  How many? Texture packs have you brought
• 35:07
  with you? Yeah, well, let's.
• 35:08
  Balance that out something good. This is a Paul John, shall we?
• 35:12
  Devote a glass to Fraser. Guns.
• 35:15
  We're not going to finish your. Pint.
• 35:17
  Actually, yeah, we should probably get finish my pint
• 35:20
  because then we'll use it as a spittoon anyway.
• 35:23
  Look, hold on, there's an. Empty pint glass over there.
• 35:26
  Oh, perfect. An old empty pint glass, right?
• 35:30
  Balance that out and then I'm going to fall like.
• 35:32
  Into the cellar. I'll tell you what to.
• 35:33
  Do I'll tell you what to do is we'll keep one glass for your
• 35:38
  Tetra packs. Yeah, we'll have another glass
• 35:41
  for your. Non Tetra packs for the non.
• 35:43
  Pick for the glass, yeah, And then?
• 35:45
  We've, well, we've got the spittoon here and that can be.
• 35:47
  The spittoon, right So. I just stick it at the end
• 35:50
  there. Probably didn't.
• 35:51
  Want to put it in the candles? No, no, no, no.
• 35:53
  Just put it, put it over there. So that's a non.
• 35:56
  Tetrapan, Kev. Kev.
• 35:57
  Has not got a sprinkler system installed yet.
• 35:59
  No, I'll make these Weir ones a. Bit of a rinse, Yeah, wee ones.
• 36:05
  That's a good, good 50I mean we have chucked in there, thank.
• 36:09
  You very much Graham. That's still what my skin it
• 36:13
  this will just this has been rinsed out so in India.
• 36:17
  Do you actually do any time like seeing family or that or do you
• 36:20
  just get pitched? For I spend I spend a lot of
• 36:23
  time just get drunk for two weeks right.
• 36:24
  So this is again, forgive me for the lighting here.
• 36:27
  This is the this is the Paul John Christmas edition 2025 now
• 36:33
  Christmas edition. They bring out a Christmas
• 36:35
  edition every year. There's only so many 1000
• 36:38
  bottles of these. I don't think it actually says
• 36:40
  on the on the number how many there are, but him Andrew
• 36:44
  edition nonetheless him Andrew does mention how how many
• 36:46
  bottles are. This is the cream cast.
• 36:48
  Now majority of Paul John cream cast so this.
• 36:51
  Cream cream pork, cream Sherry. Cream Sherry.
• 36:54
  Cream Sherry. It's a mixture.
• 36:57
  It's a mixture of it's a mixture.
• 36:59
  Apparently it is a blend of Olarosso and PX together.
• 37:03
  But what we found out was cream Sherry is basically just
• 37:06
  sweetened Sherry, isn't it Just someone's added sugar?
• 37:09
  And sometimes, actually, not always.
• 37:11
  Yeah, Yeah. Just think it's.
• 37:12
  Harvey's Bristol Cream. Yeah, so.
• 37:13
  Basically your classic sweet Paul John get all their casks at
• 37:17
  the moment from Buffalo Trace because the company that owns
• 37:21
  Buffalo Trace owns Paul John or as a large shareholder and Paul
• 37:24
  John distillery. So basically so a large
• 37:28
  percentage of the Paul Jordan releases are all just American
• 37:30
  oak and American oak ex bourbon cast do have an A statement
• 37:37
  majority the the the the distillery has been going since
• 37:39
  2012. So the majority of the whiskey
• 37:41
  is sitting at the seven or eight years old at the moment is what
• 37:44
  what they're doing. But they have an underground.
• 37:50
  Oh, this was cool. They have an underground bonded
• 37:54
  warehouse warehouse. And he says to me, I'm going to
• 37:56
  take you to underground warehouse.
• 37:57
  Now, Angus, we've seen indoor in distillery bonded warehouse at
• 38:02
  Rosebank where there was like lucky if there's 100 casks in
• 38:05
  there maybe, yeah, I think. Even less than that, Graham.
• 38:08
  It was more like 50. It was really small, 3 1/2. 1000
• 38:11
  casks or 3000 casks underground, but that's where they keep all
• 38:14
  their experimental stuff and go air conditioned.
• 38:17
  Or yeah, it's. Kind of air conditioned cave.
• 38:19
  Do you know what? It's an underground car park.
• 38:21
  Really. It just looks yeah, if they took
• 38:24
  casks out there, it would just look like an underground car
• 38:26
  park, right. That they've just filled their
• 38:29
  dullage rack in and basically or just for a better rack.
• 38:32
  And so I think, yeah, no, there's cash racking in there.
• 38:35
  But all their experiment, all their different.
• 38:37
  So PX vino, all the different types of cash.
• 38:40
  But this is this is a Christmas edition, special edition 48% ABV
• 38:43
  non tail filard single malt from Paul John distiller unpeated
• 38:47
  because they do, they do peated and unpeated releases as well.
• 38:51
  They get all their Pete from the Highlands in Scotland important
• 38:54
  to Pete there. So have a bang on that and tell
• 38:56
  me what you think compared to the original choice.
• 39:01
  Oh, I wonder. It's.
• 39:03
  Certainly got a lot more flavour than the original.
• 39:05
  Graham, I'll give it that. I know this is very nice this.
• 39:09
  Is almost like it's like mulled. Wine.
• 39:14
  Yeah, OK, which is weird, but. In the Christmas theme, isn't
• 39:16
  it? Yeah, I suppose.
• 39:17
  But then what I would say is that how many people are in, how
• 39:20
  many people are in there drinking mulled wine?
• 39:22
  You know what I mean so well. It's not, but no, I mean, I
• 39:26
  mean, I'm trying to get that kind of, you know, I think we've
• 39:30
  kind of sweet Sherry, that mouthfeel that's all about.
• 39:33
  That creamy there's. A little.
• 39:34
  It has a little bit creamy on the mouth.
• 39:36
  Tropical. They make, again, flavour
• 39:39
  profile match and things like that.
• 39:41
  Paul John is Goa. It's tropical climates and
• 39:43
  things like that. Sure.
• 39:44
  So it's tropical whiskey. Yeah, it's warm out there.
• 39:47
  But they make tropical. Whiskey, that's what.
• 39:48
  Then there's a tropical flavour. But ironically, if they stuck if
• 39:51
  they stuck. Tropical flavour in a Tetra
• 39:54
  pack. It would be.
• 39:55
  It would be perfect, wouldn't it?
• 39:57
  You can sit and drink a petrol packet.
• 39:58
  What do you mean they make? Tropical whiskey, so.
• 40:01
  The flavour profile that like if you, you, you should be getting
• 40:04
  tropical notes out of that tropical fruits, like tropical
• 40:07
  fruits. There's an element of like if
• 40:09
  you think Tropicana. I'm not sure I'm.
• 40:11
  Having. That's because of where they
• 40:12
  make it. No, it's not.
• 40:13
  Because of where they make it, they've they've obviously got a
• 40:15
  bit of work that goes in through their through their yeasts and
• 40:18
  and process. I mean, it's stainless steel.
• 40:21
  The intention, it's stainless steel wash backs.
• 40:23
  It's 40 odd hours I think it is for for fermentation.
• 40:29
  Fermentation times and ascending line Arm open, open open spirit
• 40:35
  phase spirit saves. They just have them open all the
• 40:38
  time. There's no locks on them.
• 40:40
  They don't have HMRC to worry about right?
• 40:42
  So what the Spirit? Saves.
• 40:43
  They're just they're put for. Comedic value?
• 40:46
  Just no. And then I said where do you
• 40:48
  take your cut point? And they said it's all done by
• 40:51
  sensory. So basically the I mean he was
• 40:57
  kind of just like, and I was like, wait a minute, what do you
• 40:59
  mean? And he was basically just like,
• 41:00
  we don't have anything. So basically just the way it
• 41:05
  works is basically the guys will come up and just put a wee
• 41:09
  glass. And I watched them do it.
• 41:10
  Just let me tell you phraser, like the spirit is just at times
• 41:14
  just pour them out of. So the spirit states are open.
• 41:17
  There's just open, open the hook and it's just pouring out.
• 41:20
  And I said, so you've got your 3 sections of the and I said, so
• 41:23
  where do you take your cut points?
• 41:24
  And he was like, we don't really have a set like cut.
• 41:29
  It's literally done on sensory at the time so.
• 41:31
  It's cut when we, when we. Say when we send.
• 41:34
  Yeah. Yeah, yeah.
• 41:35
  So turn it on. It's doing the heads.
• 41:37
  Did it, did it right. That's ready, yeah.
• 41:41
  Now look lads, I think what we'll do, that's very, very
• 41:44
  nice. We'll try another.
• 41:45
  It is quite warming. There is a real.
• 41:47
  Oh, there is. There's fucking.
• 41:48
  Classic, but spice. Well, listen, I.
• 41:51
  Remember trying like a. Sweetie Spice, I remember
• 41:53
  trying. On a previous pod.
• 41:56
  Look at the neck dances. Absolutely.
• 41:59
  Well, wait a second. I'm getting real camp coffee
• 42:01
  vines, if you know what I'm talking about, Graham.
• 42:03
  Right. Well, I've I've got five of
• 42:06
  these tetro packs. If they all start to taste the
• 42:08
  same, we'll probably just cut it down.
• 42:11
  This is this one. I need to explain this.
• 42:13
  You won't be able to. See.
• 42:14
  It in the with the lighting we have, but we have AI would say a
• 42:18
  Sikh gentleman on the front looking absolutely Immaculate.
• 42:23
  He's got the turban. On Yeah, he's got the turban.
• 42:25
  On he's got a red tunic, he's got his medals and he's got a
• 42:28
  sword. You know, at his help he looks
• 42:31
  absolutely Immaculate, a proud Indian.
• 42:34
  Man a proud Indian. Man Bagpiper whiskey, bagpiper
• 42:37
  whiskey, bagpiper whiskey. Not a single.
• 42:40
  Bagpiper inside there isn't a. Bagpiper on No no.
• 42:43
  No, there's no. Bagpiper.
• 42:44
  But let me tell you that's right.
• 42:47
  This is Bagpiper whiskey here. They're at premium quality,
• 42:49
  deluxe premium quality blended with select Indian malts and
• 42:53
  spirits. All right, there you go.
• 42:55
  That's that's your Bagpiper. I'll put a big picture this up.
• 42:58
  I don't think we should try it. They've already told.
• 43:01
  Us, it's premium quality, it's a.
• 43:02
  Premium. Quality label, though, we'll
• 43:04
  just leave it alone. Let me tell you.
• 43:05
  This from that lads, right? This and this is what's
• 43:09
  fascinating about this whole thing.
• 43:11
  Now, this has a great whiskey story, right?
• 43:13
  This has a very, very good whiskey story.
• 43:16
  And I've done a video about this in India and whether or not it's
• 43:19
  going to make it to the light of day or not depends how they add
• 43:21
  it looks. But basically this is actually
• 43:26
  one of the biggest selling whiskies in the world.
• 43:30
  How would you if I was to tell you that in Tetra?
• 43:32
  Platform Tetra. Platform.
• 43:34
  Yep. Is it only done in Tetra?
• 43:36
  No, no, they do. Bottles of this stuff as well
• 43:39
  but basically what you have to remember is when you've got a
• 43:41
  market of over a billion people and one of the things is brown
• 43:46
  spirit India is one of the biggest markets for brown spirit
• 43:50
  whiskeys sure brown spirits in the world right and this right
• 43:56
  I'm going to that is a much. Smaller measure than Yeah, I've.
• 44:00
  Tried this? Sounds like you're fucking.
• 44:02
  Terrified of this, I've tried. This do you want to try it first
• 44:06
  and I'll tell you the story behind that yes let.
• 44:08
  Go on. Here the pipes are calling.
• 44:12
  Blindly. Associate this with the
• 44:13
  Highlands. Oh, that smells like home.
• 44:16
  There's no Scotch. In this OK, there isn't.
• 44:22
  I'm not getting an awful lot of the most I'm getting.
• 44:24
  Distinct. I've tried this.
• 44:25
  In the back of the original choice of.
• 44:27
  Vodka vines, yeah. I would agree that by chance.
• 44:30
  Made by the same people, no. Whoa, that's going in there.
• 44:41
  I didn't go to uni. That tastes like I think uni
• 44:44
  would. First year at uni would it
• 44:45
  tasted like? Oh yeah, that's almost like
• 44:48
  vodka and lemonade. I was going to.
• 44:50
  Say over an over. Indulging episode if I've
• 44:53
  really. Changed it, there's.
• 44:54
  For the record, I couldn't drink Schweppes lemonade for about 5 I
• 44:58
  remember. That yeah, yeah, that's a story
• 45:00
  I told. That's giving me slight flash.
• 45:02
  I think I could really. Again I.
• 45:04
  Agree with your phrase. I think now you've said it, it's
• 45:06
  one of these things I'm not going to get in my head is that
• 45:08
  it's just. There.
• 45:08
  Is vodka There is vodka it just tastes like UN aged spirit.
• 45:13
  If I was the. Tip I've got look there's.
• 45:14
  Not an awful lot of flavour on this if I'm being well.
• 45:16
  You know what? I think there's a bit of
• 45:17
  sweetness in there. There is sweetness.
• 45:19
  Yeah, yeah, yes, definitely it's.
• 45:20
  Sweetened, I'll tell you you're. Not the right track sweetened
• 45:23
  the original. Choice.
• 45:23
  I've got a lot of. Three to try.
• 45:25
  I think there's a slight. I don't.
• 45:28
  I don't think we'll try all three.
• 45:29
  There's a slight. Tooty fruity.
• 45:30
  I would, I would. Agree with you on that.
• 45:32
  No, Right. You're ready for you're ready
• 45:33
  for a you're ready for a great whiskey story.
• 45:35
  Yeah, that's way. Better than original choice, but
• 45:37
  yeah. Did you take this?
• 45:38
  One over the original choice 100% really.
• 45:40
  So bag paper over original choice 100% right so.
• 45:42
  Here's a whiskey. Story right?
• 45:43
  Listen to this one lads. So you have to go all the way
• 45:48
  back to the 1920s and it actually all stems with a
• 45:51
  Scotsman called Thomas Leishman, right?
• 45:53
  So Thomas Leishman was over in India during the colonial times
• 45:58
  over in India and Scotsman over there and he decides to buy 5
• 46:03
  breweries, right? And he created 5 breweries and
• 46:06
  he made, they were all conglomerate of a business and
• 46:08
  he called it United Breweries Limited, right?
• 46:11
  Which was, was that then 1940s a man called Vito Mallia who
• 46:16
  becomes the first ever Indian director of the company and then
• 46:21
  later on eventually becomes the full owner, chairman, whatever
• 46:25
  of the whole business, right. Vito Mallia grew the business.
• 46:29
  Now the thing that United Breweries is famous for from the
• 46:32
  1920s is the Kingfisher beer Kingfisher.
• 46:37
  That was one of the brands of the five breweries that Thomas
• 46:41
  Leishman actually had. So Thomas Leishman, what he
• 46:44
  realised was that is it was a beer that a lot of the British
• 46:48
  troops, British soldiers and all the soldiers in the army were
• 46:50
  drinking. So Kingfisher became massive.
• 46:53
  So the 1940s, Vito Mallia becomes the director of the
• 46:57
  company, eventually becomes the owner.
• 46:59
  Now Vito Mallia was a really shrewd guy, really, really
• 47:02
  shrewd, treated everything like penny pinching, ran the business
• 47:06
  really, really strictly. And he had one son called VJ
• 47:09
  Mallia, OK. And he like, he wouldn't give VJ
• 47:13
  Mallia an allowance. He wouldn't.
• 47:15
  He made VJ Mallia save up his own money to go and buy his own
• 47:19
  car and things like that. Bearing in mind by this point,
• 47:22
  right, the business has become an empire.
• 47:24
  It's not just beers anymore. They're in every single market
• 47:29
  brewing. They bought started buying
• 47:31
  distilleries and what have you. And one of the whiskeys that
• 47:34
  they owned at the time was Bagpiper, McDonald's #1 Bagpiper
• 47:39
  and the Royal Stag, which we tried the last one, right?
• 47:42
  So there's your three, there's your three big ones.
• 47:44
  Now these all in the. Top 10 whiskeys in the world I
• 47:48
  think #1. Mcdowell's number one was the
• 47:50
  number one selling whiskey around the world.
• 47:52
  Well, except for, I think all three of them.
• 47:54
  In India. But because the numbers right
• 47:56
  when you're selling to a billion people, yeah, by the time VJ
• 48:00
  matters in 1980s, Vito Mallia takes out health.
• 48:04
  VJ Mallia inherits the whole empire now at the age of 28 and
• 48:08
  he hasn't taken a single word of what his dad said on.
• 48:12
  And VJ Mallia basically was like a 28 year old Playboy that's
• 48:16
  inherited all the family business.
• 48:18
  And instead of being frugal and tight and shrewd and good with
• 48:22
  money, he was like, no, no, no. He christened himself the king
• 48:25
  of good times. I like him.
• 48:28
  Right. VJ Malia, right?
• 48:31
  King of good times. He bought an Indian Premier
• 48:33
  League cricket team, yachts, private jets, Force India, the
• 48:37
  F1 team. Yeah, yeah.
• 48:39
  VJ Malia. But then he set up Kingfisher
• 48:42
  Airways, everything like that. So he's a he, he he did it all.
• 48:46
  But the best part of it is, is what he this whiskey here,
• 48:49
  although it's not blended with Scotch anymore, a large amount
• 48:52
  of the the Mcdowell's number one Bagpiper and Royal Stag was
• 48:56
  blended with Scotch whiskey. But what is it's like I've
• 48:59
  talked about a few times, it's IMFL Indian made foreign liquor,
• 49:02
  right? So, and the reason that you're
• 49:04
  probably getting the sweet notes out of that is it's made from
• 49:07
  molasses, right? I guess what is molasses?
• 49:13
  Sorry. You got me Medran.
• 49:15
  So molasses is is sugar cane? Yeah.
• 49:20
  So loads. And loads of sugar cane in
• 49:22
  India, right? Loads and loads of sugar cane.
• 49:24
  And they refine sugar all the time in India.
• 49:26
  But then there's a byproduct to refining sugar cane, which is
• 49:29
  molasses. You distill molasses, you get
• 49:32
  loads and loads of just clear alcohol, spirit alcohol, right?
• 49:36
  But the biggest problem was, so the the biggest problem is like
• 49:40
  the West, Western world, America, big markets, they
• 49:43
  didn't actually recognise molasses as like a a product
• 49:47
  that you could make was like it wasn't recognized.
• 49:50
  So they couldn't sell their brands in other markets as
• 49:54
  whiskey because like the UK market, for example, would not
• 49:57
  recognize something made in molasses as whiskey doesn't have
• 50:00
  the SW. But this is a rum.
• 50:02
  Yeah, exactly. So what they would do is they
• 50:04
  would buy bulk Scotch, import it in 10 there and then blend that
• 50:09
  Scotch with and you're talking tiny percentage of the spirit
• 50:13
  made from. Molasses with the Spirit.
• 50:15
  Made from molasses. And then they can say, well, now
• 50:17
  it's whiskey because it's blended whiskey, right?
• 50:19
  It's made of molasses, but it's been blended with Scotch.
• 50:21
  It is ergo Scotch. It is, It's not Scotch whiskey,
• 50:25
  it's blended whiskey. And that's what they used to do.
• 50:27
  And hence the marketing reason. Like they call it bagpiper,
• 50:30
  royal stag, all these kind of things from a market in
• 50:32
  perspective, but it's very, very cheap.
• 50:34
  However, the really, really interesting thing is by like the
• 50:38
  early 2000s, and I don't know why this isn't very interesting
• 50:41
  to find this out. By the early 2000s, talking like
• 50:43
  2004, five, six, the Scotch whisky industry really tightened
• 50:48
  its belt on selling imported or exporting whisky to these
• 50:52
  markets for what these guys were doing, right.
• 50:55
  So what they did is they made it very difficult to get hold of
• 50:57
  the spirit and also they raised the price of it.
• 51:02
  Suddenly Vijay Mallya is sitting there going, well, what I'm
• 51:05
  going to do now? So he just decides, well, I'll
• 51:07
  tell you what I'll do is I'll just buy my way in.
• 51:08
  So he bought White and Mackay, right?
• 51:10
  So VJ Mallia bought White and Mackay in 2007 for nearly £600
• 51:16
  million, right? But everyone was like, well,
• 51:19
  he's an idiot because he's just a rich Playboy Indian guy that's
• 51:24
  deciding to buy his way into Scotch and he's paid well over
• 51:28
  the odds. However, what?
• 51:29
  But what he was doing was he was effectively paying for buying
• 51:32
  control because now he owned Inver Gordon Grain Distillery,
• 51:36
  he owned Dalmore Jura and he also owned a hell of a lot of
• 51:39
  ageing stock. And now what he did have was he
• 51:42
  had a complete source where he could just say, now I can get as
• 51:46
  much whiskey as I bloody one because I own the.
• 51:48
  Thing I own. It right £600 million what he
• 51:51
  paid, but it was a bargaining. Check but what he did.
• 51:53
  In terms of. Yeah, but.
• 51:54
  What was very interesting, what he did was actually by 2008,
• 51:58
  2009, he doubled the capacity of Inver Gordon single grain
• 52:02
  distillery, right? So it was now double capacity,
• 52:05
  which made Denver Gordon actually one of the biggest
• 52:07
  single grain distilleries in the world, certainly one of the
• 52:09
  biggest in Europe. And what that also did was it
• 52:12
  made the Azure Perno and all the other big guys kind of go like,
• 52:14
  what the Hell's going on here? The next thing he did, White and
• 52:17
  Mackay had drifted into a sort of business model of literally
• 52:21
  just selling bulk and you know, low and mid market brands.
• 52:26
  BJ Malley, I said the whiskey is worth 10 times as much in the
• 52:30
  bottle as it is sitting in the cask.
• 52:32
  So basically what he did was he just went to Richard Patterson
• 52:34
  and said, right, I need you to start really working on try to
• 52:37
  get bigger, better, bolder luxury releases from the Dalmore
• 52:42
  and really push, start pushing Dura up the market.
• 52:45
  He just said we weren't rebranding, rebrand bottle
• 52:47
  shapes, rebrand packaging, everything.
• 52:49
  And it basically you're talking about luxury.
• 52:52
  That's what he was. He was he was Mr. Luxury on
• 52:54
  private jets, yada yada yada. So basically that's what he did.
• 52:58
  But the biggest problem that VG Mallon had was policy was doing
• 53:02
  all this like his business empire was just crumbling.
• 53:04
  They say the biggest mistake that he made was he turned
• 53:09
  Kingfisher Airways in from being just a domestic like an EasyJet
• 53:14
  Ryanair type thing. He wanted he what a lot of
• 53:17
  people said that he really tried to look at himself like Richard
• 53:21
  Branson. So what he did was he said, no,
• 53:23
  no, I want to go. I want Kingfisher Airways to be
• 53:26
  flying from India to London, India to LA, all these places.
• 53:29
  So he started buying 74 sevens and oh oh.
• 53:33
  That was a flick, right? There he started buying 74
• 53:36
  sevens and all these kind of things and it killed him,
• 53:38
  absolutely killed him. So the biggest problem that he
• 53:40
  had was that his business started to fail.
• 53:43
  He's got a Formula One team, he's got an Indian Premier
• 53:44
  League cricket team, he's got yachts, all this kind of stuff.
• 53:47
  And if you go, if you get a chance to look at Bangalore.
• 53:51
  Look at. UB City, right?
• 53:52
  Union Breweries, sorry, United Breweries.
• 53:56
  It was the old headquarters in Bangalore.
• 53:58
  It is just like 4 big skyscrapers.
• 54:01
  UB City. UB City created an basically
• 54:04
  what he wanted to do is like the city of the inner City of
• 54:06
  London, right? So he's got, he's got UB, he got
• 54:09
  Kingfisher Tower, built his own Canary Wharf.
• 54:12
  Like, yeah, I mean, you've been there, I took you there, you've
• 54:14
  been there, right? And it's like, it's like the
• 54:15
  high end luxury shops. It's marble stuff.
• 54:18
  But one of the things he did was he built, we've got lights,
• 54:23
  we're on, Here we go, here we are.
• 54:25
  What the hell, I guess I can see you.
• 54:28
  But basically one I think I preferred.
• 54:30
  This. Kind of, but one of the things
• 54:33
  that one of things he did was he built a mansion on top of a
• 54:37
  skyscraper. Right.
• 54:39
  He decided, like, I want a house on top of it, so he built a
• 54:42
  house. Oh yeah, there's a mansion on
• 54:45
  top of like a skyscraper. Like a tower block, but then
• 54:50
  there's a house on the top of the tower block.
• 54:53
  Yeah, but like. A big house, like a imagine,
• 54:55
  like a neoclassical, like Greek colours.
• 54:57
  It's like a mini version of the White House.
• 54:59
  I immediately. Think of somewhere.
• 55:01
  It looks like a mythological. Tale, it looks like.
• 55:03
  A it looks like a toy house. So anyway, it caught up with
• 55:06
  them, right? It caught up with them and he
• 55:07
  ended up like his business was knackered and he needed to start
• 55:11
  selling off assets. And one of the first things to
• 55:13
  go 2014 was White Mackay and he sold it for like £140 million
• 55:20
  less than he actually bought it for.
• 55:23
  So a lot of people actually sneer a little bit at VJ Malia
• 55:26
  because they were like, hi, the guy overpaid, he bought the.
• 55:29
  He bought, he bought it for this, he sold it for that.
• 55:31
  But one thing there's. There's a couple of things,
• 55:33
  right? There's a couple of things to
• 55:33
  take take into consideration here.
• 55:35
  Number one, VJ Malia was actually a big Scotch fan,
• 55:39
  right? He loves Scotch whiskey.
• 55:41
  He loved the extremity. He actually challenged the SWA
• 55:44
  in quite a lot of things because at the time, molasses.
• 55:47
  Well, benefited into it, you know, but.
• 55:49
  He he looked at that, but two things right #1 Vijay Mallya was
• 55:56
  Angus will tell us about Shackleton, right?
• 55:58
  What happened to Shackleton? In terms of what Graham what's
• 56:01
  the story? The Explorer.
• 56:02
  The Explorer. Well.
• 56:04
  Famously, well, famously, Shackleton obviously wanted to
• 56:07
  go to the South Pole, would be the first person to get to South
• 56:09
  Pole, but he was rather beaten by.
• 56:14
  Somebody. Somebody else.
• 56:15
  So the next challenge was to cross the Antarctic continent
• 56:19
  from point to point, right? Via the South.
• 56:21
  Pole, so get from one coast to the other side of the coast.
• 56:24
  Famously, it all went to What's his name?
• 56:27
  Ernest Shackleton. Ernest Shackleton.
• 56:29
  Yeah, famously it all went. To pot.
• 56:30
  So his ship sunk in the Weddell Sea, in the ice.
• 56:33
  He got trapped in the ice, it sunk.
• 56:35
  His ship sunk. He was there, stranded in
• 56:37
  Antarctica of a full crew, had nowhere to go.
• 56:42
  So it became a it became a survival story.
• 56:44
  So what happened was he ended up drifting on the ice to a place
• 56:49
  called Elephant Island. He then took a smaller group to
• 56:54
  South Georgia to Why does he care about this?
• 56:57
  Yeah. So you have, you have to
• 57:01
  remember he basically in a lifeboat.
• 57:04
  And a. 19101912 sized lifeboat. You could fit it in this room
• 57:09
  comfortably. He sailed like 4000 miles or
• 57:14
  3000 miles from 1 island to another island.
• 57:16
  No charps, no just. Worked out and actually he.
• 57:21
  Landed on the wrong side of the island.
• 57:23
  So then when he got to the island of South Georgia, they
• 57:26
  had to cross mountain a mountain range to get to the town.
• 57:30
  Didn't expect. All this to then literally.
• 57:33
  Knock on a knock on a door and say I'm on a Shackleton.
• 57:38
  My expedition has been stranded. Can you please rest me?
• 57:41
  I thought. But the incredible thing was not
• 57:43
  a single life loss. Well, but I thought.
• 57:45
  Whatever is he left a bottle of whiskey in a hat?
• 57:47
  Yep, he. Did right more importantly he
• 57:49
  took three cases of whiskey out. Fantastic right.
• 57:52
  Thanks Angus. We got there he took 3K Ernest
• 57:54
  Shackleton took three cases of whiskey out with them right.
• 57:57
  Yeah. And in the 1980s is a lot hot
• 58:01
  that they were living in or staying in was found.
• 58:04
  And later on, like 2000s odd some New Zealander expedition
• 58:10
  nests, whatever found the cases of whiskey that were left
• 58:14
  behind. Yeah.
• 58:15
  So Vijay Mallya was like, right, well, we have to try and get
• 58:18
  these back and recreate it. So he paid for the whole thing
• 58:21
  personally and even use his private jet supposedly to get 3
• 58:24
  bottles of this whiskey that had been lost frozen in time from
• 58:27
  1908 or something like that. Yeah, his famous.
• 58:30
  Expertise was 1912. We had quite a few actually.
• 58:33
  Well. The famous one is 1912.
• 58:34
  Well, nineteen. Well, this was frozen in time.
• 58:37
  DJ Malia suppose allegedly supposedly used his own private
• 58:40
  jet to make sure they got back and Richard Patterson, the
• 58:43
  master bladder for White Mackay, did what he could to recreate in
• 58:46
  the blend. And even to this day, Shackleton
• 58:48
  whiskey is still available. You can buy it's owned by White
• 58:50
  Mackay. He actually brought out some of
• 58:53
  the original like they created. They created a blend, A blended
• 58:56
  malt. There was a distillery thingy.
• 59:00
  Moore what's the distillery that was shot up in Inverness Way?
• 59:03
  Glenmore Glenmore. I don't know if it was Glenmore
• 59:06
  single all Glenmore single malt that they had actually taken out
• 59:09
  with them, but. From the.
• 59:12
  Records Richard Patterson was able to know that Glenn Moore
• 59:15
  was there and they purchased a cask of Glenn Moore and were
• 59:18
  able to then use a create a blinded malt which contained
• 59:22
  that cask. It was a there's a limited
• 59:24
  edition that was a really expensive high end one and then
• 59:26
  there's the Shackleton whiskey, which is just a blend.
• 59:29
  I think it's still a blended malt.
• 59:30
  Is it? Is this something where?
• 59:31
  They found the original recipe, yes.
• 59:34
  They were able to there's. One of them doing it, Richard
• 59:36
  Patterson, obviously the nose doing it from taste and smell I.
• 59:40
  Don't think there was. There's no way he can.
• 59:41
  Pinpoint and say and all that is definitely no no.
• 59:43
  But from the brand of from the brand of whiskey that it was, I
• 59:46
  can't remember the brand name of the whiskey, but the bottle
• 59:49
  still had the labels on them and everything like that.
• 59:51
  It was 1908, so there were still they've seen.
• 59:54
  That they said right. But it seemed like, oh, you've.
• 59:56
  Got a White Horse in the 80s. Full lag of the one.
• 59:58
  Yeah, right. There you go.
• 59:59
  Yeah, correct. So that that there.
• 1:00:01
  So that is so BJ Malley sold that.
• 1:00:03
  And the second thing that's really important to come to
• 1:00:05
  terms with here is that the time BJ Malley was the first ever
• 1:00:08
  Asian. To own a Scotch whiskey brand.
• 1:00:13
  And. Eventually had to sell it to as
• 1:00:15
  I got Imperidor. We were a Malaysian company and
• 1:00:18
  then it saw it now owned by a lot of these brands are owned by
• 1:00:21
  Diageo now. But basically Imperidor, he sold
• 1:00:24
  it to Imperidor. It's a Malaysian company which
• 1:00:26
  was then ergo I think maybe the second Asian company.
• 1:00:29
  But then you've got. Yeah, and.
• 1:00:32
  Then you've got. Then you've got Santori, of
• 1:00:35
  course, come in to the market well.
• 1:00:37
  They would have been in before there were Japanese
• 1:00:41
  distilleries. I mean, there were Japanese
• 1:00:43
  companies bought Scottish distilleries in the 80s.
• 1:00:46
  Yeah, Ben Nevis, Tomato. Tomato about 83.
• 1:00:50
  OK, tomato, tomato were 80s and all right enough.
• 1:00:52
  Hi, Ben Nevis as well. Well, there you go, A.
• 1:00:55
  Lot of shake that but bottom line is.
• 1:00:57
  First S 1st South Asian Nah but. Bottom line as well, but that's
• 1:01:00
  what he did first Indian he sold Aye aye, we'll take that.
• 1:01:03
  But he sold, but he sold on in 2014.
• 1:01:06
  So to to bought it for nearly 600 million and then selling it
• 1:01:11
  for nearly £140 million less than why what he bought it for?
• 1:01:15
  But at the same time, this all stems from Thomas Leishman, a
• 1:01:20
  Scotsman in India in the 1920s who decided to set up United
• 1:01:24
  Breweries. But what what we think about
• 1:01:26
  paper then? So it's taking a second to fully
• 1:01:33
  because you went from, let me tell you why there's a relation
• 1:01:36
  here and then we've done 40 minutes there.
• 1:01:38
  How do you feel about? How do you feel about Ernest
• 1:01:41
  Shackle? Well, I was going to say.
• 1:01:43
  They nearly got me started on OK.
• 1:01:45
  Bagpiper. So Antarctic.
• 1:01:46
  Exploration. Well, we're still looking.
• 1:01:47
  For a large tartic. For a listener, I.
• 1:01:49
  Thought Bagpiper was exceedingly better than original choice
• 1:01:53
  Bagpiper. Was certainly the superior
• 1:01:55
  product. Yeah, right.
• 1:01:56
  You're ready for. Another India, another Paul
• 1:01:58
  John, we are ready. We are now there are whiskeys.
• 1:02:00
  Are they? But she's so.
• 1:02:02
  There's a Paul. John Madeira, OH.
• 1:02:05
  Now I do like my Madeira cask whiskey.
• 1:02:07
  Yep, this is This is going to be very interesting and nice with
• 1:02:12
  the goer Portuguese link as well.
• 1:02:14
  Yeah, Madeira, there we go. Nice.
• 1:02:16
  Call back. There good looking bottles.
• 1:02:18
  Apologise, Bottles A heck yeah. Quite elegant, right?
• 1:02:21
  Quite. Taller than the regular tall
• 1:02:23
  round? I would say so, Mr. Paul.
• 1:02:25
  P John. So he's the one.
• 1:02:26
  He's one guy. Oh well, yeah, this is this.
• 1:02:27
  Is the other thing. Well, you just have.
• 1:02:29
  To well, you just have to listen to the podcast, I guess.
• 1:02:31
  I did. I haven't got around to it yet,
• 1:02:34
  but yeah, so Mr. Paul P John yet.
• 1:02:36
  So they own, they own a lot of stuff.
• 1:02:38
  Again, it's like conglomerates. It's, you know, they've got
• 1:02:40
  hotels and stuff. Hotels.
• 1:02:42
  I was we recorded it in the in one of the hotels, the original
• 1:02:46
  one. That is weird that.
• 1:02:48
  I've never associated it with being just one guy, yeah.
• 1:02:52
  But do you know what? Do you know what really I'd like
• 1:02:53
  I. Don't think that would work in
• 1:02:54
  Scotland. Do you know what you just went
• 1:02:56
  here is? Angus Shepherd.
• 1:02:58
  Angus Shepherd. Yeah, I mean, there is a bit,
• 1:03:03
  there is a bit of indulgence there, sticking your name on the
• 1:03:05
  front, but at the same time, I remember seeing it.
• 1:03:08
  But two? First names as well.
• 1:03:10
  What? Really.
• 1:03:10
  Fascinated me. It's.
• 1:03:11
  Like KFC, you know, the Colonel, you know, he puts himself front
• 1:03:14
  and centre. It's like, you know what?
• 1:03:16
  Yeah. KFC, KFC, Westgate, Paul Jordan
• 1:03:21
  again, 48 percent. One of the things that really
• 1:03:23
  got me was. The they.
• 1:03:26
  Launched the brand in London before they launched it anywhere
• 1:03:29
  else in the world. So they chose.
• 1:03:31
  To look, they chose the Indian single malt, they chose to
• 1:03:34
  launch it in London, in London versus, and then it was London,
• 1:03:38
  then Goa and then into other regions of India.
• 1:03:41
  Rest of the world, yeah. But a?
• 1:03:43
  Big, big, big. It's a big jam.
• 1:03:46
  But like I say, the, the this is a big jam.
• 1:03:48
  The other thing you've got to think about here is the
• 1:03:49
  maturation process. Yeah, it's completely different
• 1:03:52
  over there with the tropical heat.
• 1:03:53
  With the heat, so that's why. I do think there is an age
• 1:03:56
  statement to come. Yeah, I kind of said twice.
• 1:03:59
  How old is Paul? John So it's.
• 1:04:00
  They launched in 2012, they've got their first spirit out in
• 1:04:03
  2012. So what were whiskey out in
• 1:04:05
  2012? How old is?
• 1:04:07
  Paul, John. Paul, John.
• 1:04:08
  The man, Mr. Paul P John. I'm not entirely sure how old I
• 1:04:11
  met his daughter still alive. I believe.
• 1:04:13
  So, yeah, I met his daughter briefly in the hotel well before
• 1:04:17
  we did the before we did the recording.
• 1:04:19
  But she focuses apparently on the coffee side of the business.
• 1:04:21
  So they have coffee plantations, you know, so they've got,
• 1:04:24
  they've got like they've got, they've got all that.
• 1:04:25
  Like this is what I mean, it's like, you know, with these big,
• 1:04:29
  huge, massive Indian brands businesses, you know, they get
• 1:04:32
  into absolutely everything. There's there's wine, they've
• 1:04:34
  got wine. They've got the original choice
• 1:04:36
  which is made in Mysore, which isn't far away from Bangalore.
• 1:04:40
  Their headquarters are in Bangalore.
• 1:04:41
  I've never noticed. Because the lights running on.
• 1:04:43
  But yeah, it's John's original John's and Sellers.
• 1:04:45
  Yeah, they're possibly terrible. The wee bottles.
• 1:04:53
  See if they come in those wee bottles.
• 1:04:54
  Yeah, they do. They're super cool.
• 1:04:56
  But the text box. You could buy that in a pub.
• 1:04:57
  So I bought that in a pub. Wee screw cap.
• 1:04:59
  There we bought was a Magnum I bought.
• 1:05:01
  That the one. Couldn't send one's The Whiskey
• 1:05:03
  Stories podcast all right, but I.
• 1:05:04
  Bought that in a pub. We should just.
• 1:05:06
  Admire the other ones that you've right well, we're.
• 1:05:08
  Going to pour this one I feel like we need.
• 1:05:09
  To try well. No, I'm going to put you on that
• 1:05:13
  so that. You've got 8.
• 1:05:14
  PM This is Radical 8:00 PM Radical 8.
• 1:05:17
  PM Can we acknowledge the other two you brought along if we're
• 1:05:19
  not going to try them? So we've got what did you?
• 1:05:21
  Spend for you've got. Directors special?
• 1:05:24
  Yep. So that's your brother's
• 1:05:26
  favorite whiskey, right? And then we've got old Tavern
• 1:05:29
  whiskey. That's.
• 1:05:31
  Staying here, Old Taverns. Old Tavern.
• 1:05:34
  Right. So basically you buy these
• 1:05:35
  what's? Quite interesting is it says MDF
• 1:05:37
  and the Excise bonded warehouse by Suriadi Sugar and Distillers
• 1:05:42
  Limited. So the sugar comes first, the
• 1:05:44
  distillery comes second. There you go.
• 1:05:46
  Right. So this is that's what I'm
• 1:05:48
  pouring here 8:00 PM by Radical. This is the only one that's got
• 1:05:52
  blended with, and it's blended with Scotch whiskey.
• 1:05:55
  So this has a Scotch. This has Scotch in it. 8:00 PM.
• 1:05:59
  So this is. Yeah.
• 1:06:00
  Well, let me tell you. About Scotch.
• 1:06:01
  There you. Go so see if this one didn't get
• 1:06:06
  that, could you try again? Oh, Oh no, you didn't get that
• 1:06:08
  set up Your phone Siri is trying to. 8:00 PM.
• 1:06:14
  Whiskey. Right, this is 8:00 PM, I think
• 1:06:16
  the nose. Is maybe is it?
• 1:06:18
  Radical 8:00 PM Whiskey Radical I.
• 1:06:20
  Think I'm getting a little bit more nose.
• 1:06:22
  Than the other two. Already I'm I'm sensing a bit of
• 1:06:25
  flavour here. I can smell the bagpipes.
• 1:06:30
  Filtered through. The Heather so I don't even is
• 1:06:32
  that a long battle battle the views.
• 1:06:34
  That's why I believe that I. Don't.
• 1:06:36
  So it has to be Scotch. If it's Scotch, then it has to
• 1:06:38
  be over three years old. But I can't imagine it's any.
• 1:06:41
  I can't imagine. I can't.
• 1:06:42
  Imagine the components, particularly.
• 1:06:44
  How's it this would be? The interesting one to find out
• 1:06:46
  is can they just buy a load of grain?
• 1:06:51
  I'd imagine so. So they they could even just say
• 1:06:54
  to call it Scotch. Well, it's still Scotch.
• 1:06:56
  Whiskey, isn't it? Yeah, because can you call just
• 1:07:00
  a met the? Word grain.
• 1:07:01
  Just a Scotch. Yeah, it's still Scotch.
• 1:07:03
  Whiskey. Yeah, regardless, as long as
• 1:07:06
  it's a single malt. No, it's.
• 1:07:07
  Scotch whiskey, Yeah. So yeah.
• 1:07:09
  Or this could be I'd. Imagine it probably is it
• 1:07:13
  probably almost? Is exclusive.
• 1:07:14
  So effectively this is potentially and again, we don't
• 1:07:18
  want this with we. For fact.
• 1:07:20
  It could be molasses with it. Just has to be distilled a tiny
• 1:07:23
  little. Bit of. 3 year old. 3 year old
• 1:07:26
  grain whiskey, fresh or something like that.
• 1:07:29
  Yeah, yeah. There you go.
• 1:07:30
  Well, cheers lads. Here's cheers.
• 1:07:33
  Cheers. How's this Indian whiskey
• 1:07:34
  tasting going versus the last one?
• 1:07:35
  You were at Fraser with me. I brought that 3.
• 1:07:39
  I'm the last one. There's a couple decent ones and
• 1:07:41
  then there was one that was genuinely offensive, which was,
• 1:07:46
  I can't remind, I think of the. Three, this is really bad.
• 1:07:48
  This is the superior product though, so you're a.
• 1:07:51
  Radical, 8:00 PM Man again. I think a superior.
• 1:07:53
  Product. Wow, the superior.
• 1:07:56
  Product of the three is what I said.
• 1:07:59
  That's out of the three. That's unbefitting.
• 1:08:00
  Of a of a this this. Stands above me.
• 1:08:03
  That's your favorite carton of whiskey?
• 1:08:05
  That's my favorite. I tell you what, I guess.
• 1:08:06
  You can finish that mate, have that you know what you're
• 1:08:09
  alright with that you're. Too kind.
• 1:08:12
  You're too kind. It's very sweet as well.
• 1:08:17
  There's a bit of. Sweetness.
• 1:08:18
  There is a bit of. Sweetness, but I think there's
• 1:08:19
  more of it. There's a kind of coffee
• 1:08:21
  sweetness. Yeah, I have to get that.
• 1:08:22
  Yeah, I kind of. Kind of espresso martini type I.
• 1:08:26
  I would say that I thought the I think the bag paper you're a
• 1:08:29
  bag. Paper man bag paper.
• 1:08:31
  Yeah, I think the APM does it for me.
• 1:08:34
  The bag paper. See.
• 1:08:35
  When you were talking about John, John's.
• 1:08:37
  Original choice, though that's in the doldrums.
• 1:08:39
  You're talking about the. Owner of Bagpiper etcetera and
• 1:08:41
  Kingfisher and whatnot. I think a.
• 1:08:43
  Good thing. And also.
• 1:08:44
  Cobra beers, but they have a little bit of gum.
• 1:08:48
  Syrup refused to them. So that's why, like a Cobra has
• 1:08:51
  got sweetness. Yeah.
• 1:08:52
  So you have it with a Curry. So that's spicy.
• 1:08:53
  Well, you know, you know. This so when I was drinking.
• 1:08:55
  The bagpaper, I was getting that sweetness and I was thinking
• 1:08:58
  it's that gum. Obviously just molasses all.
• 1:09:03
  Right. Well, that and that's tough.
• 1:09:05
  I think so, yeah. I mean, I think there's, as
• 1:09:14
  we've proven tonight, and I've got one last DRAM, which is not
• 1:09:18
  Paul John, it's an it's an injury, injury.
• 1:09:20
  So Agenia. Agenia where?
• 1:09:23
  Where in India? Is injury based.
• 1:09:25
  It's in the north. I don't 100% know exactly an
• 1:09:28
  awful lot, but it's it's owned by Piccadilly.
• 1:09:33
  OK, Piccadilly. Distillers, but this is mature
• 1:09:35
  Sherry and bourbon. This actually has won what was
• 1:09:39
  the big awards that was at the San Francisco.
• 1:09:41
  Yeah, yeah, I think they. Think they picked up a couple of
• 1:09:43
  words? They picked up some injuries
• 1:09:45
  kind of hitting the market right now very hard and you know,
• 1:09:49
  you've got Amroot. Ram, I've seen a few injury
• 1:09:52
  bottles in yeah, off licenses in the UK you've got.
• 1:09:55
  Amroot, Rampur and Paul John, you're sort of your big Indian
• 1:09:58
  brands, it looks. Very.
• 1:10:00
  I've seen injury. In the UK, Suntory.
• 1:10:03
  Yeah. It's I mean what I would.
• 1:10:05
  Say is actually where where I've seen at Fraser, there's an off
• 1:10:08
  license in Harrington on the High Street, OK.
• 1:10:11
  It's owned by a man from. Bangalore.
• 1:10:13
  Really. Yeah, there you go.
• 1:10:15
  Well, I went. I went.
• 1:10:16
  In I went in between Christmas and you and he said I'm off to,
• 1:10:19
  I'm off to Bangalore. I told you about it.
• 1:10:22
  I didn't see him. No.
• 1:10:24
  Well, he was. I'll see you're asking after.
• 1:10:27
  So that's. This is petered now.
• 1:10:29
  We'll see Paul John do petered expressions as well.
• 1:10:34
  The import the Pete from the Highlands Rajasthan Good
• 1:10:39
  Rajasthan grain 6 year old barley.
• 1:10:40
  They used best second best grain in the world from Rajasthan.
• 1:10:44
  I've heard. Yep.
• 1:10:47
  This is exciting, Pete of Indian Whiskey.
• 1:10:49
  I'm looking forward to this. I don't know.
• 1:10:50
  Where? What about injury?
• 1:10:51
  Is there? I don't know where.
• 1:10:52
  Injury get there Pete from but what I would say is that this
• 1:10:56
  bottle of you've noticed the three has had a bigger dent
• 1:11:00
  taken out of it. It has.
• 1:11:01
  Yeah, you've been. You've been at that, aye?
• 1:11:05
  Earlier, we're talking about Farmyardi.
• 1:11:08
  Right. OK, definitely.
• 1:11:09
  Farmyard. I enjoyed.
• 1:11:11
  This chicken, Chicken coops, OK, Really.
• 1:11:14
  You're going to say chicken coops?
• 1:11:17
  I was going to say that when we were talking.
• 1:11:19
  About tasting notes. So you can, you can.
• 1:11:21
  You converge into. Derogatory, can't you?
• 1:11:23
  We bet a. Little bit of that, I'd say
• 1:11:25
  chicken. Coops big swell.
• 1:11:26
  I do get that now A. Little bit of a.
• 1:11:28
  Hate to say it but wet dog OK? Wet dog, I don't mind that.
• 1:11:35
  I like to say I tapped into this.
• 1:11:41
  I really enjoyed this, really, really enjoyed this injury and
• 1:11:44
  it's it's something I want to try a little bit more of.
• 1:11:48
  It's they are everywhere now. They are they're sort of an
• 1:11:52
  aggressive marketing campaign to get their whiskey out and about.
• 1:11:55
  They've they've got a lot of releases very quickly.
• 1:11:57
  It's interesting. It's.
• 1:11:58
  A different kind of petered whiskey.
• 1:12:00
  Yeah, it doesn't hit you at the front of the our front.
• 1:12:03
  Front of the ballet is at the back.
• 1:12:05
  Yeah, it comes later. So there's this.
• 1:12:07
  Mixture of Sherry and bourbon, you get a bit of warmth. 46.
• 1:12:10
  Percent ABV. It's subtle, yeah.
• 1:12:13
  Yeah, very subtle, yeah. It's not.
• 1:12:15
  It's not, it's not. There is a.
• 1:12:16
  Sweetness in there as well. Yeah, there.
• 1:12:19
  Is a sweetness. In there inflatable, there is a
• 1:12:20
  sweetness. There is to go for the kind of
• 1:12:25
  typical. There is a bit of spice.
• 1:12:26
  I get a. Kind of black.
• 1:12:27
  There's a bit of spice, like a fudgy menthol note.
• 1:12:33
  So there you go. So why?
• 1:12:34
  Why do you? Have and.
• 1:12:35
  Why do you have this so? I last time I was out there, I
• 1:12:40
  saw Andre and I tried it. I didn't listen if it's if it
• 1:12:42
  scored it actually I gave it I think a six out of 10 and I
• 1:12:46
  can't remember which one it was, but it was like their sort of
• 1:12:49
  big. Release.
• 1:12:52
  Like I say, Piccadilly distillery, the Piccadilly
• 1:12:56
  distillers are a big big not in London.
• 1:12:58
  Yeah. And it's aggressive, you see it.
• 1:13:03
  And I'm lucky when I, when I stay in India, there's a, a very
• 1:13:09
  good liquor store, as they will say booze shop around the corner
• 1:13:13
  from where we are. And I pop my head in and I'll
• 1:13:15
  just have a look around the whiskey vets.
• 1:13:17
  And suddenly you just see that they've got like a whole area
• 1:13:22
  for injury and you're like, wow, well, they didn't have one
• 1:13:25
  before. The last time I was.
• 1:13:26
  Here they had one bottle release, all right, Now when I'm
• 1:13:28
  out they've got four or five different releases, special
• 1:13:31
  editions, yadda, yadda, yadda. And this one was doing all the,
• 1:13:35
  all the, all the, all the legwork.
• 1:13:38
  So I've decided to pick up a bottle of that.
• 1:13:39
  I think it cost me about 30 odd quid, £3040.00.
• 1:13:43
  So again it's price mark. This is the interesting thing
• 1:13:45
  about what you're going to see with Indian market.
• 1:13:48
  It's where do you set your brand?
• 1:13:51
  This. Is setting that what you'd buy
• 1:13:54
  you'd buy a bottle of Scotch whiskey for the same price you'd
• 1:13:57
  buy this Andre, Paul John and yet, but you know they're not
• 1:14:02
  they're they're leaving the marketplace for this.
• 1:14:06
  Well the this is all that to the carton.
• 1:14:08
  The Carton Whiskey is almost a different product.
• 1:14:10
  And So what? Paul Johns the entry are what
• 1:14:14
  same price as one for 812 not. In India, or maybe no, not in
• 1:14:19
  India, they've done much as you compare it to a.
• 1:14:20
  Scotch maybe? What similar price to have
• 1:14:23
  Johnny Walker? Yeah, Yeah.
• 1:14:24
  So you're sitting in the Johnny again.
• 1:14:26
  Yeah, you're sitting in the Johnny Walker sort of area for
• 1:14:29
  for that, but that's because of the taxation accident.
• 1:14:32
  Yeah. The very interesting thing is
• 1:14:34
  the amount of people that I spoke to who had no idea about
• 1:14:38
  Paul John. Yeah.
• 1:14:40
  In India. In India.
• 1:14:41
  But knew about. Andrea No, no, no.
• 1:14:43
  Just in general, if I said so. So I was speaking to people, I
• 1:14:46
  said, oh, do you know what? Like Paul John, who's that as a
• 1:14:48
  matter? No, I got to speaking to like
• 1:14:50
  bar staff or something like that.
• 1:14:52
  Yeah, and I'd say it is somebody around the bar, I'd chat about
• 1:14:55
  the whiskey. So what whiskey have you got?
• 1:14:57
  And their first instinct will go to the Scotch or show that got
• 1:15:00
  there. It's got that your next thing.
• 1:15:01
  And then I would sort of say, oh, do you know what?
• 1:15:03
  Last last week I was at the Paul John Distillery and I just got a
• 1:15:07
  sort of blank look like maybe they've.
• 1:15:10
  All been no but I. So what, mate?
• 1:15:14
  No, But there was a sort of element of like, even like when
• 1:15:18
  I was in the hotel in Goa. Yeah.
• 1:15:19
  And. I'm saying.
• 1:15:20
  To the concierge I booked a taxi to go to.
• 1:15:24
  Paul. John to go to Paul John
• 1:15:25
  distillery and the the concierge in the in the hotel.
• 1:15:28
  I had no idea. I had no idea where Paul John
• 1:15:31
  was. It's interesting and the driver,
• 1:15:32
  you know, you're talking about tourism coming in.
• 1:15:35
  So you can see that actually, you know, whiskey is a big thing
• 1:15:37
  and I would probably. Say that, but it's interesting.
• 1:15:41
  Even in its home market. Yeah, it's not.
• 1:15:44
  But if it's not, is it, this is the thing, I guess, is exposure.
• 1:15:47
  Is it its home market? Because it's home.
• 1:15:49
  It launched in. It launched in London.
• 1:15:50
  It did Like they decided to launch in London instead of
• 1:15:53
  their own country. Yeah.
• 1:15:55
  Ahead of. Bring up their core release of I
• 1:15:58
  would. Fancy.
• 1:15:58
  Even somebody that wasn't particularly interested in
• 1:16:01
  whiskey didn't know much about whiskey in Scotland.
• 1:16:03
  Yeah, would be able to say, oh Glenfedeck.
• 1:16:05
  Yeah, 100%. I'm aware of those 100%.
• 1:16:09
  Yeah. You could speak to a layman,
• 1:16:11
  anyone non whiskey drinker and you could say you know, tell me
• 1:16:15
  name 2. Whiskey brands.
• 1:16:17
  Yeah, I can. Yeah.
• 1:16:18
  Yeah, exactly. But that again, even there was
• 1:16:21
  bars that I would go into that had a decent range of whiskey,
• 1:16:24
  but they didn't have Paul John behind the bar, you know, So
• 1:16:29
  you're going because to be perfectly honest, you know, the
• 1:16:34
  I'm root stuff, it's I don't, I don't particularly like I'm root
• 1:16:37
  as much. They've got, I'm root amalgam
• 1:16:39
  and they've got the peat version.
• 1:16:40
  I don't particularly drink that very often.
• 1:16:43
  I love the Paul John stuff, right.
• 1:16:44
  And I've said it in the podcast. I said it with the podcast when
• 1:16:46
  I was with Fraser. I've said it the podcast when I
• 1:16:48
  was Scotch, the Scottish cricket guys, I'm I'm a marketer's wet
• 1:16:52
  dream. The last distillery I was at was
• 1:16:54
  my favorite whiskey. You know, that's what is like I
• 1:16:56
  fall in love with, I'm easy. I'm easy to fall in love with
• 1:16:59
  places like that. Glencadam.
• 1:17:01
  Tonight I'm drinking Glencadam. We were treated to to a great
• 1:17:05
  tour up at the Glencadam Distiller and Visitor Centre, I
• 1:17:07
  guess. And now you fall in love with
• 1:17:08
  the whiskey from that. You're impressionable, very
• 1:17:10
  impressionable. But all Mellie go to the Paul
• 1:17:13
  John distiller, they've seen that.
• 1:17:14
  So whenever I went in and if I was going to have a whiskey,
• 1:17:17
  because the prices of Scotch out there are so, so expensive, I'd
• 1:17:20
  happily just say, have you got any Paul John?
• 1:17:21
  And then they come back and you're in it like the back bar's
• 1:17:24
  decent. And actually, when you look at
• 1:17:26
  their Scotch, you know, they're maybe sitting there, they'd have
• 1:17:28
  an odd more on the back bar. Yeah, but they wouldn't have a
• 1:17:32
  Paul John. And you're like, so I don't
• 1:17:35
  know, is that where Paul John are falling down in their own
• 1:17:37
  local market? But then it's a percentage
• 1:17:39
  numbers game, isn't it? Yeah.
• 1:17:40
  You know, all you need is literally a quarter of a percent
• 1:17:43
  of that population to be drinking and enjoying your drums
• 1:17:48
  and you've. Succeeded, and you're doing
• 1:17:49
  well. Aren't you?
• 1:17:49
  Because you've got over a billion people there?
• 1:17:53
  But at the same time, you know, I got my haircut when I was out
• 1:17:57
  in India. The guy comes to your house.
• 1:18:02
  He comes to the house. No way.
• 1:18:03
  Yeah, he came to the house to cut my hair.
• 1:18:05
  You feel like Paul. Bogler's I felt.
• 1:18:07
  Professional. Footballer.
• 1:18:08
  Somebody coming into your house, somebody came around.
• 1:18:10
  And actually had the full time. So I'm sitting there getting my
• 1:18:12
  haircut and I'm speaking to the guy and I says.
• 1:18:17
  You know. Chatting away and he says do you
• 1:18:19
  like football? And two all over please.
• 1:18:21
  We're trying. We're talking about football and
• 1:18:24
  that I says do you like, thank you very much.
• 1:18:26
  That's where you're. Going on your holidays and.
• 1:18:30
  I says to him, I says, do you drink?
• 1:18:32
  Because some, quite a lot of people like that don't.
• 1:18:34
  They don't drink alcohol. I said, do you drink?
• 1:18:35
  I said, yeah. I said, yeah, what do you drink?
• 1:18:37
  And he said, and he said two things, and one of them was a
• 1:18:41
  whiskey. All right, All right.
• 1:18:42
  OK. It's.
• 1:18:44
  One of these, it's not carton level, but I said all right, OK,
• 1:18:49
  one up from the. Carton, I said.
• 1:18:50
  Do you like? Is that how the class system
• 1:18:51
  works? The.
• 1:18:53
  Carton miniature or 70s year. Class system.
• 1:18:57
  This is the single mole, black and white.
• 1:19:00
  Is the well I. Said I'm not one of the West.
• 1:19:03
  There's a black and white, black and white.
• 1:19:04
  Well, William Lawson's all these.
• 1:19:06
  I said. Do you like Scotch anyway?
• 1:19:09
  Never had it, and he says he never had Scotch.
• 1:19:11
  I said, But you drink, He said. I said, do you drink beer?
• 1:19:13
  I said occasionally, I said, But he said I can't remember.
• 1:19:16
  It was like antiquity, antiquity, antiquity.
• 1:19:18
  Antiquity might be antiquity, I can't remember.
• 1:19:21
  Antiquities are. Blended whiskey, aye.
• 1:19:24
  So he must have had but single malt.
• 1:19:26
  Maybe it must have been. Anyway, I spent £48 on a Glen
• 1:19:33
  Grant 10 year old like that. 70 zero. 70 zero price.
• 1:19:37
  Very. Nice whiskey.
• 1:19:38
  It's very. Good.
• 1:19:39
  It's a half price. Yeah.
• 1:19:40
  But that's why I gave him for India.
• 1:19:43
  Yeah, I gave him. Well, what would that be?
• 1:19:45
  Retail. You get that supermarket you
• 1:19:47
  probably. Probably get that about £30.
• 1:19:49
  Yeah, that makes sense maybe. So basically I just.
• 1:19:52
  Went away and got a wee plastic bottle.
• 1:19:55
  I just filled it up with Glenn Grant just gave it to the guys.
• 1:19:58
  There you go. There's there's some single
• 1:19:59
  mole, it's over the moonlight, but but it just shows you like
• 1:20:02
  we sorted your mustache out so. At least you can, but it just
• 1:20:07
  shows you that like that the world out there, like single
• 1:20:12
  like, like you say plays a like this is the and Himanshu was
• 1:20:17
  kind of like he wasn't hiding behind it or anything like that.
• 1:20:21
  This is the backbone of John Distillers original choice Tetro
• 1:20:26
  packs. That's what it is.
• 1:20:28
  So carries it. Yeah, yeah.
• 1:20:29
  It's for us the same as how many people will turn their nose up
• 1:20:34
  at blends and people will say the blinds, the blinds keep the
• 1:20:38
  lights on. Like that's what that's what we
• 1:20:41
  know exactly. No one here.
• 1:20:44
  There's not a. Blind, there's not a blind and
• 1:20:46
  diggers leave because the lights will just come on.
• 1:20:47
  But but but that people will say that like we saw Angus, we went
• 1:20:51
  into the Angus Dundee blinding facility that they've got that
• 1:20:56
  they show you at the distillery and that's what you know, we
• 1:21:00
  were told. It's like this is a bit that
• 1:21:02
  sometimes is kept as a secret. We don't keep it a secret.
• 1:21:05
  We are a third party blender. Angus Dundee are a third party.
• 1:21:08
  Business. Yeah, this has been 9.
• 1:21:10
  Or whatever it was, 79 massive batting tanks in that room and
• 1:21:15
  they said we will buy third party whiskey and we will blend
• 1:21:19
  it to a person's choice that they will then take and retail
• 1:21:24
  under their own brands. The example they.
• 1:21:25
  Used was supermarkets in Japan. If they if they if they want to
• 1:21:29
  have a brand, have a whiskey of their own brand whiskey, they
• 1:21:33
  will go to Angus Dundee, for example.
• 1:21:35
  Angus Dundee will blend them, something that will go on but
• 1:21:38
  that and it's not glamorous. At all.
• 1:21:41
  No, that's what it. Was at all, but it keeps the
• 1:21:42
  lines. On Scotland, but.
• 1:21:44
  Scotch Rescue. But look at like how many like
• 1:21:46
  Cody's? Cody's doing his job.
• 1:21:49
  Yeah, Cody's doing his. Job, he's driving, he's driving,
• 1:21:51
  he's flying around the world. He's talking to, he's talking
• 1:21:54
  to, he's talking to all the he's a brand ambassador and he's
• 1:21:57
  trying to get and they've got a sales team and things like that.
• 1:21:59
  But I tell you what I mean, how many bottles of Glencadam do
• 1:22:02
  they have to sell before they can make the kind of money that
• 1:22:04
  they can be making for like you said, I guess a Japanese
• 1:22:07
  supermarket suddenly just saying we just need this and it needs
• 1:22:11
  to be like this and it needs to be priced at that.
• 1:22:13
  So that is like that cart, that carton that's whiskey model like
• 1:22:16
  this is, but also to do the volume.
• 1:22:19
  Is the issue, yeah. So like like Adam would probably
• 1:22:23
  love to do Japanese exclusive supermarket, but that Japanese
• 1:22:28
  supermarket would say we need, well it needs.
• 1:22:30
  To be at say 100,000. Bottles, yeah.
• 1:22:32
  And that's, well, I mean, they you might simply not.
• 1:22:36
  Have that? Well, like.
• 1:22:37
  When it's a blended whiskey. You can go where it can create
• 1:22:39
  that. Well, I went to the.
• 1:22:40
  I went to the I went to the launch of Drum Bell, which is I
• 1:22:44
  met, I met a cricketer, Kevin Peterson.
• 1:22:47
  So Drum Bell very 5 go up Kevin Peterson.
• 1:22:51
  He's South African, but he's not in.
• 1:22:53
  The English 5. Sorry you, but yeah.
• 1:22:56
  But very kill Geller. Well, no.
• 1:22:58
  No, I. Met a cricketer, Yeah.
• 1:23:01
  World Cup winner, Ashes winner, If there's any cricket fans
• 1:23:04
  listening. I mean there was a bit of
• 1:23:05
  cricket heavy my tripping into. Actually I didn't mind but I'm
• 1:23:08
  not a big cricket fan but only played it.
• 1:23:12
  For 10 years, no, I never. Never, never played it twice.
• 1:23:15
  And I got a sore nose when I tried to catch a ball with my
• 1:23:17
  hands too wide. You can't catch a ball like
• 1:23:21
  this. But Drumbell met the met the
• 1:23:24
  guys who run that own that guys are fantastic.
• 1:23:30
  This is a 5 year old blend, blended Scotch, 100% Scotch
• 1:23:33
  whiskey. So it's not like not mixed with
• 1:23:35
  Indian, it's coming over and it's Angus Dundee that are
• 1:23:37
  blending it. And you're talking about 1 1/2
• 1:23:41
  containers a month of whiskey is going from Scotland to India for
• 1:23:47
  Drambell, right? They've got 2 products.
• 1:23:50
  They've got an on age statement blend and a A5 year old blend,
• 1:23:54
  right? And they're sitting at there,
• 1:23:55
  they've marketed it, they're just lower than.
• 1:23:59
  Johnny. Walker Red right now on the
• 1:24:01
  shelves. So that's the market that
• 1:24:03
  they're going for. They're going for they're
• 1:24:05
  looking at somebody who maybe has been drinking this stuff
• 1:24:08
  that you know loads about bagpipe.
• 1:24:10
  Take a step up. You could take a step up and
• 1:24:12
  you're not jumping too high up, but you're drinking Scotch,
• 1:24:15
  you're drinking Scotch, and you're drinking Scotch that's
• 1:24:17
  promoted by a world renowned cricketer who, again, they've
• 1:24:23
  not, you know. They're they're.
• 1:24:25
  Picking somebody who's a face that will be very and you know,
• 1:24:28
  Kevin Peterson's actively involved in the business as
• 1:24:30
  well. I believe in China.
• 1:24:32
  Keep the secret. Keep the secret.
• 1:24:37
  Phrase that right. What were you drinking here?
• 1:24:38
  I've not come empty handed. Yeah, I thought I'd bring
• 1:24:41
  something for the boys. Brought always pure power to
• 1:24:43
  come with something, right? So yeah, grab this from the
• 1:24:46
  shelf as I left the house. Very classic, quite good 15 year
• 1:24:50
  old. Sharing.
• 1:24:52
  Maturation, that's 6%. That's a lovely.
• 1:24:56
  Yeah, I think especially. After you go from drinking free
• 1:25:00
  cartoons and a couple interesting Indians, I think the
• 1:25:04
  flavours maybe bounce around a little bit more.
• 1:25:06
  But yeah, very, very classic Distillery label and what?
• 1:25:10
  So what talk, talk, talk to me through liquid then what are
• 1:25:13
  like? What are we expecting like see
• 1:25:16
  Linkwood a lot and or from independent bottlers and stuff
• 1:25:19
  like that. So they're obviously pushing,
• 1:25:21
  well, the flooring. Fauna is, is well renowned.
• 1:25:24
  Great. Yeah.
• 1:25:24
  So we're what? What I always remember from one
• 1:25:26
  could isn't really tasting those whatever.
• 1:25:29
  I remember really about two years ago working on Scotch and
• 1:25:34
  there's an evening where it was, it was Doctor Bell, but the
• 1:25:37
  whole Doctor Bell. Lumsden Yeah, it's the whole
• 1:25:39
  crew. That was under there and Brendan
• 1:25:40
  Mccarran, formerly of CVH, now doing his own freelance,
• 1:25:44
  etcetera. They came in and I've been
• 1:25:48
  chatting to Brendan for about an hour and essentially just
• 1:25:51
  drawing his brain, but like as a blender, like a few could get a
• 1:25:55
  distillery. What would you pick?
• 1:25:56
  Who would you go for? And then he proceeded for the
• 1:25:59
  next 55 minutes. Tell me about Linwood.
• 1:26:02
  Really. Essentially.
• 1:26:03
  He. Just fought as a distillery.
• 1:26:06
  No matter what age, no matter what cask, no matter what
• 1:26:10
  finish, it works. Just a robust.
• 1:26:13
  It just works. You know you can work with it in
• 1:26:15
  any way you want. But that's interesting where
• 1:26:17
  somebody's saying, you know, we sometimes hear people talking
• 1:26:22
  about discoveries and saying, you know, whatever distillery
• 1:26:26
  what it's so good young or it's so good old or it's good and
• 1:26:30
  certain casks or yeah, it's great this but this is just the
• 1:26:34
  all rounder can do it all. Yeah, which is great.
• 1:26:38
  Maybe I can do with their production and I mean I wasn't
• 1:26:40
  actually expecting them to do electrical liquids tonight, but
• 1:26:43
  yeah well 1821 they were founded and just before excise up in
• 1:26:47
  space I'd on the border of Elgin.
• 1:26:49
  So why Gordon McFarland, a lot of their stock being a very
• 1:26:52
  local distillery to us, peculiar with their distillery setup when
• 1:26:56
  they're producing their for their whiskey, their spirit,
• 1:27:00
  they only half fill their stills.
• 1:27:02
  OK, So half fill and then also leave to cool for I think it's
• 1:27:06
  about half an hour after doing each run.
• 1:27:08
  Really. So they let it regenerate the
• 1:27:10
  copper. So again, looking for that.
• 1:27:12
  Quite oily. Quite, yeah.
• 1:27:14
  OK, heavy spell. Going on there.
• 1:27:17
  So quite interesting from that perspective, but yeah, it's one
• 1:27:21
  of those where one could. I've always just thought, is Mr.
• 1:27:25
  Versatile. Yeah.
• 1:27:26
  Work streams again, not one you normally see as a single malt.
• 1:27:30
  No, it's the whiskey. Utility player I always.
• 1:27:33
  Hold That is like the highest accolade for a single malt.
• 1:27:35
  If you can be almost exclusively used in blends, that means that
• 1:27:40
  the quality of what you're producing is so highly regarded
• 1:27:43
  within blenders that it's not allowed to be put into a single
• 1:27:47
  malt. Yeah, yeah.
• 1:27:49
  Do you know? What I mean that's.
• 1:27:50
  Fair, that's a fairly. Fair con.
• 1:27:52
  We need this, Yeah, it's a huge component.
• 1:27:54
  We can't. Afford to lose volume of this So
• 1:27:57
  what do you. I so it must be a single malt.
• 1:27:59
  Yeah, because remember Craig Johnson we had on the pod
• 1:28:02
  talking about? Famous.
• 1:28:04
  Grouse, famous Grouse. And he was talking about how
• 1:28:07
  like, it was the Highland Park thing that really stuck out with
• 1:28:10
  me when he said that, you know, there's a few of these.
• 1:28:15
  Spill it, carrot. And that was where it was the
• 1:28:17
  famous. On Highland Park, where he was
• 1:28:18
  saying Highland Park's great because when we're looking at a
• 1:28:23
  recipe for a big blend like Famous Grouse, we know that in
• 1:28:29
  that recipe it will say X quantity of Highland Park.
• 1:28:35
  Well, no. No, it's not.
• 1:28:36
  No, no. But the problem was if you had
• 1:28:38
  to recreate, yeah, Highland Park, you would have to use
• 1:28:42
  components from two different distilleries to get all the
• 1:28:45
  characteristics of Highland Park.
• 1:28:47
  So basically there's no other but his.
• 1:28:50
  His, and he said it more eloquently, me is his.
• 1:28:54
  His argument was that Highland Park does the job of what you
• 1:28:59
  can only recreate with two other distilleries you can't have, as
• 1:29:03
  there's no other single distillery that can do.
• 1:29:05
  Highland Park, but. It's it's famous.
• 1:29:08
  What I picked? You up there was the thing that
• 1:29:10
  got me was when you said about recipe and stuff like that is I
• 1:29:15
  understood what he said in the sense that they never actually
• 1:29:17
  had a written down recipe of like X amount of this X amount
• 1:29:20
  of that X amount of this because because they couldn't do that
• 1:29:23
  because if the situation ever arose where it says, you know,
• 1:29:28
  10% Lafrog 15% of this 35% of that if they can't get the
• 1:29:34
  Highland Park, then they're knackered because they have to.
• 1:29:37
  But basically what he said is they build a recipe on spirit
• 1:29:41
  character. However, the spirit, like what
• 1:29:43
  you were saying, the spirit character that Highland Park
• 1:29:47
  gives, what he said, what got me was the first time and I've
• 1:29:50
  since tried it to understand it and I get it.
• 1:29:54
  And again it's a tasting note that is not flavour driven, but
• 1:29:59
  it's sensory driven. Is the fact that like it was the
• 1:30:03
  Diggers Highland Park with Woodrow's of Edinburgh that I
• 1:30:05
  tried it with was Craig said that Highland Park is one of the
• 1:30:08
  few single malts that he's ever worked with that hits the front
• 1:30:12
  and back of your tongue. So he said that.
• 1:30:16
  OK, so when you're. Drinking it, it hits the front,
• 1:30:19
  you get a flavour coming on the front and then it hits the back
• 1:30:21
  and you get the, you get a feeling of the flavour that
• 1:30:24
  comes from the back of the tongue.
• 1:30:25
  And he said that like this is the thing that you have.
• 1:30:27
  It's also got that mix of it's slightly peated.
• 1:30:30
  It's, and it's, it's, it's, you know, what have you.
• 1:30:33
  So ultimately what he was what, like what Angus said there is,
• 1:30:37
  yeah, if you suddenly have that flavour profile and you think,
• 1:30:40
  oh, brilliant, well, we'll just get Highland Park to do it, but
• 1:30:42
  you can't get hold of it. So Linkwood must must have some
• 1:30:46
  sort of versatility in that as well then?
• 1:30:50
  Yeah, I mean, I would argue every distillery does.
• 1:30:55
  I agree with what Craig's saying, but yeah, that's any
• 1:30:59
  distillery in my opinion. You know, if you want to make a
• 1:31:01
  certain flavour profile, every distillery is different.
• 1:31:03
  So you'll need to. But then.
• 1:31:07
  Regardless of where. You're going to match a profile
• 1:31:10
  of an hour distillery. You're going to have to put not
• 1:31:12
  just two, 3-4 or five, but then I.
• 1:31:14
  Suppose though like but like you said that right?
• 1:31:17
  So you can kind of make it. Depends if you're looking for
• 1:31:19
  profile or if you're looking for flavour notes.
• 1:31:21
  You know, if you're trying to match apples and bananas, you
• 1:31:23
  can probably fit that from somewhere else.
• 1:31:25
  Yeah, if you're looking for texture and.
• 1:31:26
  Well, I think. Yeah, but I think with the.
• 1:31:29
  Blinding, like a lot of it comes from spirit character, though.
• 1:31:31
  A lot of it comes from spirit though, surely.
• 1:31:33
  So see, that's, that's less about, I mean, there's flavour,
• 1:31:35
  but there's also more about what the spirit does when it's in
• 1:31:38
  your mouth, so to speak, in the sense that like they're not
• 1:31:42
  buying. I mean, if you're talking about
• 1:31:44
  what? It does in your mouth.
• 1:31:45
  I think Fraser put it very well when he's in.
• 1:31:47
  It's called oily. Yeah, You know, and I think, I
• 1:31:51
  think some people would. And I don't think it's
• 1:31:53
  derogatory at all. I would say that's it's an old
• 1:31:56
  fashioned style. It's the old kind of style of
• 1:31:59
  whiskey. I think that's a huge
• 1:32:01
  compliment, 100. Percent and I think.
• 1:32:04
  I think you get that from the spot on Lincoln as well as it's
• 1:32:07
  got that sort of slightly, you know, And again, I've only been
• 1:32:12
  drinking whiskey for five years, so I don't know what, yeah.
• 1:32:15
  I mean, you drank a lot we. Have I just see, I see Linquid a
• 1:32:19
  lot like there's a lot of Linquids available through in
• 1:32:22
  the Butler and the Butler, yeah, which is often.
• 1:32:25
  High proof and whatnot. I mean, ours is full maturation
• 1:32:29
  from the dot that you get it 46%.
• 1:32:33
  So letting you try it at a kind of drinkable percentage.
• 1:32:37
  That's like for me a really good house tram yeah, definitely on
• 1:32:41
  my palate really quite thick and chewy and everything I'm looking
• 1:32:45
  for for quite heavy shredded and I would.
• 1:32:47
  Be like, again, this is where my brain sometimes goes is the fact
• 1:32:52
  that like when you see so many independent bottles bring out
• 1:32:56
  your brain sometimes goes, but you see so many independent
• 1:32:59
  bottles bringing out liquid. It's sometimes in my head plays
• 1:33:03
  a trick where I would start going.
• 1:33:07
  I'd probably pass it by because I think like there's so much of
• 1:33:11
  it going around that it doesn't feel there's certain some.
• 1:33:14
  There's a lot of time. There's so much being.
• 1:33:16
  Sold that. There's no way it's all good.
• 1:33:17
  Yeah, but. Also just, yeah, it's also just
• 1:33:20
  it's so readily available, whereas like if you see an
• 1:33:22
  independent bottler coming out with something that you go, I
• 1:33:24
  have not seen many independent bottles.
• 1:33:27
  Two things I will say is independently bottled Colula and
• 1:33:31
  Blankwood, hands up. I'll be honest, I would.
• 1:33:34
  I've turned my nose up a little bit, snobbery a little bit to
• 1:33:37
  say. You know.
• 1:33:40
  I've seen Gordon Mcphailer do and I think I've seen so, so
• 1:33:42
  I've done it. I've seen so, so that.
• 1:33:43
  I think it's a shame. Because I really like Coleela as
• 1:33:46
  a distillery and I, I, I get it because it's got that volume
• 1:33:52
  therefore, and because of who owns it ends up in the hands of
• 1:33:56
  a lot of independent followers and it gets released.
• 1:34:01
  But how? Because how different can it be,
• 1:34:03
  right? How different can it be in the
• 1:34:05
  sense that like, like what you've just said in the flip
• 1:34:08
  side phraser, you're, you're talking about how like the
• 1:34:12
  everything that they do, the liquid so versatile is such that
• 1:34:15
  that if someone, if one independent bottlers got it, you
• 1:34:19
  know, you're selling it 15, right?
• 1:34:20
  So we've got it 15. But what I would say is the
• 1:34:23
  counter to that is it's, it's 46%.
• 1:34:25
  So it's, it's maybe a bit more appealing for some.
• 1:34:28
  But what I would say is that let's just say 2 independent
• 1:34:30
  bottlers have one and there's only two years or a year and a
• 1:34:32
  half or 8 or right. You wouldn't know a year and a
• 1:34:34
  half, but like 2 years or a year, the difference.
• 1:34:36
  And you're probably saying like, unless it's got some mental
• 1:34:39
  finish on it, it's go up second fill or refill bourbon liquid 11
• 1:34:46
  or refill bourbon liquid 13. But two different independent
• 1:34:50
  bottlers. Yeah.
• 1:34:51
  Are you going to be getting anything different from that?
• 1:34:52
  Yeah. It's.
• 1:34:53
  Unfortunate. Yeah, I would.
• 1:34:55
  Say like. Versatility is is good but also
• 1:35:00
  I would almost use it as if it's so versatile there'll be notes
• 1:35:04
  that will pick up from casks. So is linguid is is linguid good
• 1:35:09
  for? Is linguid may be good then, and
• 1:35:11
  Ioffer it where linguid might be good for finishing?
• 1:35:13
  Yeah, but what? You've got to.
• 1:35:15
  Remember I. I see it as being good for
• 1:35:16
  everything, but there's obviously going to be certain
• 1:35:19
  finishes or casks that in certain periods too short, too
• 1:35:23
  long might not work well to what that's catered for so.
• 1:35:28
  That I mean that's. The gamble of a lot of
• 1:35:30
  independence where it's the consistency is not on the spirit
• 1:35:33
  in my opinion. The consistency is probably more
• 1:35:35
  so on when the trigger's been pulled.
• 1:35:38
  Yeah, it should be bottled, but. What you've got to us remember
• 1:35:40
  saying is this, this, this ubiquity of liquid is a recent
• 1:35:44
  phenomenon. Phenomenon.
• 1:35:45
  Phenomenon, phenomenon, phenomenon.
• 1:35:49
  Try saying that after 5 or 6 rounds, 3 cartoons.
• 1:35:51
  Of whiskey later phenomenon. It's a recent phenomenon.
• 1:35:54
  If you go back 25 years, yeah, yeah, you're not seeing that.
• 1:35:57
  You're seeing the liquid. You're seeing the liquid for
• 1:36:00
  and. Fucking hell.
• 1:36:02
  You're seeing. The liquid you're seeing the.
• 1:36:04
  Liquid flora and. Fauna and that's it.
• 1:36:08
  Yeah, yeah, yeah. Anything else going into Blend
• 1:36:11
  you'd see this. Well, let's see that to be fair,
• 1:36:14
  it's like what Fraser said with G&M is the fact that like this
• 1:36:16
  is this has been OK, this exceeds.
• 1:36:19
  The foreign fauna, yeah, this has been.
• 1:36:21
  Bought at source. This has been bought as spirit
• 1:36:23
  that's been matured in Gordon Macphail casks.
• 1:36:26
  I'm doing so what's the caspirate?
• 1:36:27
  What's it? What's the casks?
• 1:36:29
  Full Sherry. Full Sherry.
• 1:36:31
  Yeah, all. Are also really again.
• 1:36:33
  Colour wise. Mixture of refill and first of
• 1:36:36
  all. But yeah, very nice.
• 1:36:39
  Lovely, right? Fraser, we'd normally ask you
• 1:36:42
  for your what, 3 drums? But you've been on the podcast
• 1:36:44
  that many times. But what are you looking forward
• 1:36:47
  to? 2026 for Whiskey I.
• 1:36:50
  Didn't know I was going to get asked questions at the end.
• 1:36:53
  What am I? Looking forward to, I'm actually
• 1:36:55
  quite excited. I think the last year for the
• 1:36:57
  industry has been a very trying year.
• 1:36:59
  Yes, quite difficult for a lot of of bottlers, distilleries,
• 1:37:05
  the whole Chaman Blenders where I think for previous years, I
• 1:37:10
  think we've had a great time. The last 10 years we've ran away
• 1:37:16
  with it and it's almost been a reset.
• 1:37:19
  I'm very excited to see how brands reinvent themselves.
• 1:37:23
  They look to engage new markets or really engage with old
• 1:37:27
  markets that they've lost. I think this year is going to be
• 1:37:31
  a year across the board for whiskey industries of in
• 1:37:34
  Scotland of just trying to get back to to ground roots, which
• 1:37:41
  is where it should be a little bit.
• 1:37:43
  I think you'll have the two divides where you'll have some
• 1:37:45
  that will clearly go into that premium market.
• 1:37:47
  But I think there'll be a lot that will focus and trying to
• 1:37:50
  tap back into that commonality of getting back to where it
• 1:37:53
  should be interesting. You get yourself around a wee
• 1:37:55
  bit now, Fraser, or across the country that sounds really.
• 1:37:58
  Filthy well. However you want it, but any
• 1:38:02
  events this year you're looking forward to either as a, either
• 1:38:05
  as and then you might be working, or anything you might
• 1:38:07
  be going to as a quite a. Few.
• 1:38:09
  Quite a few Any of. That come to mind, like maybe
• 1:38:12
  something you've not been to before as well or anything
• 1:38:14
  you're returning to. Yeah, whiskey.
• 1:38:16
  Fringe is always a favorite of mine.
• 1:38:19
  Highlight of the. Year, yeah, I mean last.
• 1:38:21
  Year was my first year exhibiting at it, yeah.
• 1:38:24
  But like before that, obviously I love going outside that.
• 1:38:27
  So very excited to go back to that, really excited just to get
• 1:38:30
  involved from a working perspective.
• 1:38:33
  A lot of festivals that I've not done before.
• 1:38:37
  And of course, I love the odd London trip.
• 1:38:40
  Yeah. And.
• 1:38:41
  Maybe perhaps whiskey live or it's kind of something we need
• 1:38:45
  to. Look at London whiskey.
• 1:38:46
  Etcetera. I'd like to go to.
• 1:38:47
  That I'd like this year 2026 to go to a non Scottish whiskey
• 1:38:53
  festival. I would need to go.
• 1:38:54
  To Paris. Paris.
• 1:38:55
  I really want to do the Scandinavian the boat.
• 1:38:59
  Trip the boat trip. I've missed that, Yeah.
• 1:39:01
  I think that's in the I was. Speaking to somebody who said
• 1:39:04
  that I think I need to, I need. To do a couple more years before
• 1:39:07
  I the first time you. Do that is great fun for the
• 1:39:10
  first night, but then afterwards that this person would have been
• 1:39:13
  a name, but they basically said the first time you do that, it
• 1:39:16
  feels great and the first night is fantastic.
• 1:39:20
  But then you wake up the next day and realize you're just
• 1:39:22
  trapped on a boat with a load of guys and people who are just
• 1:39:26
  happy to be on a boat for three days drinking whiskey, talking
• 1:39:29
  whiskey and buying whiskey. There's no break here.
• 1:39:31
  It's relentless, but we definitely.
• 1:39:33
  Need to do that I've. Even 27.
• 1:39:35
  Will be there I I think. London I'm going down to an
• 1:39:38
  English an English whiskey festival has seen what it's like
• 1:39:41
  down there. Paris, Paris To lose the to lose
• 1:39:45
  whiskey festivals is something that's it's it's the the guy who
• 1:39:49
  organises the Toulouse Whiskey Festival.
• 1:39:51
  I terribly sorry, I forgot your name.
• 1:39:52
  He works in the whiskey shop in Moultrie's Walk.
• 1:39:54
  All right, OK. Yeah, so he was.
• 1:39:55
  He was talking that, but no, I think you're right, Fraser.
• 1:39:58
  I think it's going to be an exciting year for whiskey
• 1:39:59
  because I'll tell you what's going to happen.
• 1:40:01
  I think could happen here. Like what you said is I think
• 1:40:04
  there's going to be people who try things and get it wrong and
• 1:40:08
  there's people that try things because I think we're at a stage
• 1:40:10
  right now where. There's we're, we're going to
• 1:40:13
  see something. There's there's almost a.
• 1:40:14
  Little bit of a free hit, yeah, this year, yeah it.
• 1:40:18
  Depends where. Your company's at, but of course
• 1:40:19
  I mean. Like, but we we we heard that,
• 1:40:23
  you know, we've we've talked about we heard people, as you've
• 1:40:27
  said about where the industry is right now.
• 1:40:29
  You speak to someone like Woody and Megan and they say we don't
• 1:40:31
  know anything other than just Grafton, right, Just absolute
• 1:40:35
  haven't a graft. There's there's no, no other way
• 1:40:38
  around it. That's all we've known because
• 1:40:40
  we've come into the industry at a time when things have been in
• 1:40:43
  flux and that's all it is. So actually we don't notice a
• 1:40:48
  big impact. But then you speak to other
• 1:40:49
  people and who's it we had on from the Royal Mail Whiskeys X
• 1:40:54
  Royal Mail Whiskeys. X Arthur Motley.
• 1:40:58
  Arthur Motley and Arthur said, you know, 10 years, nobody had
• 1:41:05
  to sell whiskey. Yeah, and now for the first time
• 1:41:07
  in 10 years, people, I haven't. This this is where.
• 1:41:10
  From a personal perspective, I find it really interesting where
• 1:41:14
  I've joined and from, from day one it has been a little bit of
• 1:41:17
  a joined at a really bizarre time and had to put a lot of
• 1:41:23
  graft in. So it is quite interesting
• 1:41:24
  looking at different sides of it.
• 1:41:25
  But now I'd argue almost no matter the size of the company,
• 1:41:29
  every company that is fighting, yeah, doesn't matter the size of
• 1:41:34
  the project or where you're working, where you're trying to
• 1:41:37
  get into the amount of brands that are trying to do that.
• 1:41:40
  I mean, that's it's Uber competitive.
• 1:41:42
  Completely at a crossroads to what anybody's saying but you.
• 1:41:47
  You talked about Woody and Megan.
• 1:41:48
  I saw they were in Hong Kong. Yeah.
• 1:41:50
  And I saw Megan had put up because it was Chinese New Year.
• 1:41:54
  And we did. We did.
• 1:41:55
  Or Megan had put up Chinese hog money, which I.
• 1:42:02
  Really like that, made me chuckle.
• 1:42:04
  Very good SO. There you go.
• 1:42:06
  Right. So if we've had some, if you
• 1:42:10
  pick a drum tonight from tonight, not like you can't pick
• 1:42:14
  your own 1. You pick, you're going on my
• 1:42:17
  cart and I'm scared. You really?
• 1:42:18
  Spoil me? You Really.
• 1:42:21
  You really do. I'd go bagpiper.
• 1:42:26
  You go bagpipers. You take the bagpapers over,
• 1:42:27
  I've got your Carter. That's all right.
• 1:42:30
  Well, the we're not going to be fighting over the bagpiper,
• 1:42:33
  Fraser, because I'm going to go for the 8:00 PM out of the
• 1:42:35
  three, you go for the 8:00 PM, but the actual single.
• 1:42:38
  Leaves you with the the John's original choice.
• 1:42:41
  Does Roger die? I mean, but in terms of the Paul
• 1:42:43
  Johns, the two Paul Johns, Madeira and the Christmas
• 1:42:46
  edition and then the injury, which one Madeira was great.
• 1:42:48
  But I thought probably, I don't know, I thought, I thought it
• 1:42:51
  was AI, thought it was quite. I didn't really.
• 1:42:54
  I should have tried it with a bit of water.
• 1:42:56
  Really. Quite.
• 1:42:57
  Punchy. Quite punchy.
• 1:42:59
  I'm going to go with the cream Sherry Christmas Casa.
• 1:43:01
  I like that the. Madeira, what about injury?
• 1:43:04
  Didn't do much for me. Yeah.
• 1:43:06
  Andre I. Don't think you're and.
• 1:43:10
  Neither like nor disliked it. And yeah, it was.
• 1:43:15
  It didn't really do anything for me, I mean.
• 1:43:17
  I took a big like you say, I took a big hit on that the well
• 1:43:22
  in the first week I'd been in India.
• 1:43:24
  So like like I said, the bottles have you can see from having a
• 1:43:28
  tough time. I bought the I got in fact, I
• 1:43:29
  was I should say I was gifted these two by the people at the
• 1:43:32
  distillery, which were absolutely fantastic.
• 1:43:33
  No, I was gifted this one and I bought this at duty free Yeah,
• 1:43:36
  the the injury did take a bigger hit.
• 1:43:38
  I I. Like I, I really do like the
• 1:43:40
  injury. I like, you know, I like piece
• 1:43:42
  of whiskey and General Graham. It's really nice to try
• 1:43:46
  something quite, quite different than your average piece of
• 1:43:49
  drama. But again, all these.
• 1:43:50
  Are available and ironically do you know The funny thing is, is
• 1:43:52
  that you can buy Paul John a higher strength in the UK than
• 1:43:57
  you can in India because of the licensing was yeah, yeah.
• 1:44:01
  So that's you can actually get Paul John single cask at cask
• 1:44:05
  strength in the UK, but they have to take it down to 50% in
• 1:44:09
  India to sell in the Indian market.
• 1:44:12
  So it's so there is single cast there.
• 1:44:15
  But yeah, fascinating. Anyway, look.
• 1:44:19
  Well there you go. Start with tea lights.
• 1:44:21
  We've got the big lights on. You can actually see the work
• 1:44:22
  that's that's needed to be done in here.
• 1:44:24
  But they've not. Seen behind us.
• 1:44:28
  Don't forget as well guys, that there are tickets still
• 1:44:31
  available as where the cordness is about 8:10.
• 1:44:34
  Tickets still available for Tam? Cuthbert's bringing along quite
• 1:44:37
  a few drums for Yeah I Should Be Tam.
• 1:44:40
  I've done my best to dress up like I'm gonna be.
• 1:44:41
  There you go. Oasis.
• 1:44:43
  Casual, you know, but. Tam's bringing along, Thomas
• 1:44:47
  Cuthbert, he's bringing along. So we've got some Old Perth,
• 1:44:51
  we've got some Ektala, we've got Carn Moore, and of course the
• 1:44:53
  big one. We've got the Aberragie
• 1:44:55
  inaugural release as well. Inaugural research I'm really
• 1:44:58
  looking forward to. But anyway, brought it to be
• 1:45:00
  back guys. I hope you enjoyed the Whiskey
• 1:45:02
  from India. Thank you very much to Fraser
• 1:45:04
  for coming along. Thanks everyone for listening
• 1:45:06
  and tuning in and keeping in touch and going along with the
• 1:45:09
  podcast. All the very best.
• 1:45:10
  Slango, our cheers.