Latest / Whisky Stories Podcast / Indy Bottler Spotlight - George and Rachel from Fragrant Drops

Transcript

Indy Bottler Spotlight - George and Rachel from Fragrant Drops · Whisky Stories Podcast

• 0:00
  Angus, Are you ready? I'm ready when you are.
• 0:02
  You know what to do. Clap us in.
• 0:06
  Welcome to the Whiskey Stories podcast.
• 0:10
  You're sitting sitting either on Aberdeen Harbour or or.
• 0:14
  Bob. Bob.
• 0:16
  Bob. Bob.
• 0:18
  Only somebody from back would call it.
• 0:19
  Bob sand, Sanden or something like that and.
• 0:24
  You've. Got like a wee little kin pulse
• 0:27
  diamond tree of sticky top you put in and you're getting that
• 0:31
  that sea breeze solid air at the same time.
• 0:34
  That's what That's what reminds me of.
• 0:36
  Welcome along the Whiskey Stories podcast.
• 0:38
  Indie Ballers. Yeah.
• 0:46
  Oh, that's the biggest welcome act we've had.
• 0:48
  You can tell us a Friday night. Normally we do these on a
• 0:50
  Thursday night, but we have been moved to a Friday night, which
• 0:53
  isn't a bad thing. It's great.
• 0:54
  And guess what? It's one day to go until dry
• 0:57
  January is over. So, I mean, if you are here, if
• 1:02
  you are here tonight, you failed.
• 1:05
  You failed at the final. Heard the bangers.
• 1:07
  We are back. We absolutely are.
• 1:09
  Yeah. Look, I did notice long time
• 1:10
  listening to Dean on the Facebook group said she was
• 1:12
  starting dry January. 11:45 tonight.
• 1:15
  There you go. So there you go.
• 1:16
  Yeah, good luck to her for that and thank you very much for all
• 1:18
  our comments and things as well. But we are joined.
• 1:21
  We have a fantastic line up this evening.
• 1:23
  We have George and Rachel Keeble from Fragrant Drop.
• 1:29
  Can I cheer myself? Change yourself.
• 1:32
  Yeah, Welcome. Great.
• 1:34
  Welcome, Welcome back to the Whiskey Stories podcast.
• 1:38
  It was great. We we look back through the the
• 1:41
  the. Annals of Time.
• 1:42
  The Archives, the annals of time of the Whiskey Stories podcast.
• 1:45
  6th of February was when you guys were in first time we'd
• 1:49
  ever met you. It was fantastic to have you on.
• 1:51
  Now I'm going to run a little test to you.
• 1:53
  Can you remember each of you got what, 3 drums?
• 1:57
  Can you remember your what 3 drams from that?
• 2:01
  Can you remember the evening? Because I can't.
• 2:02
  It was a blur, pretty honest, but can you remember your what,
• 2:05
  3 drams? I'll let you go first.
• 2:07
  Well, I think, to be honest, tumbleweed.
• 2:12
  George what? Was it?
• 2:13
  There's a lovely independent bottler called Black Adder who
• 2:18
  many years ago bottled a Blair Findy, which is an unnameable
• 2:25
  Glenn Farkas. It was a single cask from
• 2:27
  Blackadder. So Blair Finley, 45 year old.
• 2:31
  Wow. Delicious.
• 2:33
  And it was special because I shared it and enjoyed it with a
• 2:36
  friend who sadly is no longer with us.
• 2:37
  Right. Very sad, Very sad cry.
• 2:41
  Wow. Spring Bank 10 because I, I
• 2:48
  still believe this, I, I think it's of of all the core range
• 2:50
  whiskeys, I think it's the best single, the best 10 year old
• 2:54
  single malt Scotch whiskey or best best 10 year old single
• 2:57
  malt value for money in the world for me.
• 3:01
  And then lastly, I think it the last one was some some single
• 3:06
  cast thing that I stole from my last.
• 3:10
  You're not supposed to admit to that, George, she says.
• 3:13
  Shift working as a distiller at Starwood Distillery in Australia
• 3:17
  several years ago. Thanks to everyone listening in
• 3:20
  Australia. Oh yeah.
• 3:23
  I sold. I sold 2 bottles.
• 3:26
  George. Jesus.
• 3:26
  Yeah, it. Was my last shift?
• 3:28
  Yeah, quite right. And it was night shift.
• 3:30
  Yeah, who's I was the. Only person in industry.
• 3:32
  Who's gonna know until I know? Yeah, well, soon know.
• 3:33
  If we do have any listeners in Australia, he did it back to the
• 3:36
  front. He went to Australia, committed
• 3:38
  a crime and then got sent back to the UK.
• 3:39
  So. All the turntables.
• 3:43
  How? How the time, Rachel?
• 3:45
  Can you remember yours? Just about I think I I picked
• 3:49
  like a very old brawler that right at the start of my whiskey
• 3:53
  journey back when Diageo special releases included proper, you
• 3:59
  know, mega mega mega. Not that they're not now, but
• 4:01
  like real, you know, Unicorn drams and that was a real eye
• 4:06
  opener for me. That was back at Soho Whiskey
• 4:08
  club with you. I included an independently
• 4:13
  bottled destined for the Asian market, a Macduff that I think
• 4:17
  was Sherry diff memory. So Sherry.
• 4:19
  And the reason why that was special was because it was in a
• 4:22
  lovely little whiskey bar in Melbourne run by a very lovely
• 4:28
  pair of chaps called Kelvin and Yao.
• 4:30
  And it was the first time that I'd seen independently bottled
• 4:33
  whiskey's look like they did. It was just a wall of really in
• 4:36
  like bright labels. And it was just lush.
• 4:39
  It was really lush. And then what the hell was my
• 4:41
  last one? Oh yeah, a little a very young
• 4:46
  80s bottling. It might have been 80s or 90s
• 4:48
  bottling of a little mill that got for like £4.00 or something.
• 4:53
  Your memory serves you. Well, in the arse end of nowhere
• 4:56
  just before getting the ferry over at Orkney, won't it?
• 4:59
  Yeah, it was John O'Groats the Seaview the.
• 5:02
  Sea, yeah. To shout out to the sea Which?
• 5:05
  Sounds a lot nicer than that. Yeah.
• 5:09
  I mean, I'll shout out to the Sea View Hotel.
• 5:11
  I won't be sticking my head in there.
• 5:12
  The view out's a lot better than the viewing.
• 5:14
  No, it's just the carpet is very questionable like that carpet
• 5:17
  is. Wipe your feet when you when
• 5:19
  you. Yeah, like that.
• 5:20
  That cop had seen things, man. Well, there we go.
• 5:23
  Well, I think, yeah, without further ado, yeah, we are
• 5:26
  getting thirsty and we have some fantastic drama.
• 5:29
  Talk about the first drama. Now we are going back to front.
• 5:32
  OK. Let's go.
• 5:33
  We are starting with the drama that's furthest away from you.
• 5:36
  I've. I've knocked mine up already,
• 5:38
  sorry I can tell what it. Is so we are kicking off things
• 5:42
  with with we're going oldest first.
• 5:46
  So this is quite a special single cask release.
• 5:50
  This is a single grain Scotch whiskey from a distillery that
• 5:52
  closed down in 1983. This is a cars bridge from 1975
• 5:59
  bottled 48 years later at the ABB of 45 point 3% alcohol good
• 6:09
  yield we got from this 202 bottles.
• 6:11
  So the liner that we're having tonight, the first 3 that we've
• 6:14
  done absolutely nothing with really.
• 6:17
  And then the last three we've done our own finishes.
• 6:21
  So you know, with this one, as with all casks that we buy, we
• 6:27
  don't have the luxury of being able to taste them first.
• 6:30
  We have to buy on spec or on speculation.
• 6:34
  We just have to buy it and then order a sample after we've paid
• 6:37
  for it and hope that it doesn't taste shite.
• 6:41
  And with this one, I was quite concerned because, one, it was
• 6:44
  very expensive to buy, and two, it's very old.
• 6:47
  And with very old whiskeys, when you're talking about something
• 6:50
  that's over 30 years old, you there's very much a risk of the
• 6:55
  whiskey being too old. Yeah, it whiskey does go off at
• 7:01
  some point or it drops below 40 percent ABV.
• 7:05
  We have we, we have recently, recently purchased several casks
• 7:09
  that were actually under 40%. So watch out for any rum
• 7:12
  finishes coming. Very wet rum casks.
• 7:16
  Yeah, but yeah, with this we, we, we got it to to to the
• 7:20
  bottling hall after we bought it.
• 7:22
  And I said to one of the guys in the warehouse, just pull a
• 7:26
  sample out. I'm going to drive there
• 7:28
  tomorrow. Does it you?
• 7:30
  Couldn't wait, could you? Does it?
• 7:31
  Smell. Like very funky as in bad and
• 7:35
  and the guy said it's very funky and I thought shite.
• 7:40
  So jumped in the car the morning after and went straight there
• 7:43
  and immediately knows. I was like Oh no, that's
• 7:45
  absolutely fine. What you're talking about?
• 7:47
  It's delicious. We, we did catch this cast, I
• 7:49
  think at the right time, another few years.
• 7:53
  And I think that that the funk, the kind of the dankness, the
• 7:57
  lovely kind of newspapery, wet cardboard, vegetal notes that
• 8:01
  are gently coming through. Yeah, they would be too much and
• 8:04
  it would be rude. But I think we just caught it
• 8:06
  just on the cusp. So there's some lovely, you
• 8:09
  know, wet newspaper coming through.
• 8:12
  And I mean that in a in a in a nice way.
• 8:14
  Yeah, that's. Not very.
• 8:17
  In a very nice way, it's reminiscent of the when we do
• 8:19
  the podcast from downstairs in the basement, but.
• 8:22
  In a common seller, yeah. I'm not selling it very well.
• 8:26
  That was like that was like they got a seller there they go have
• 8:30
  that kind of. Yeah, I get quite a lot of baked
• 8:33
  like baked banana or banana skin very over over ripe bananas,
• 8:38
  which is why we on the label opted to RIP off a Banksy.
• 8:44
  Well, that's the thing for people, I mean, for people who
• 8:46
  maybe aren't familiar with Fragrant Drops as a brand, first
• 8:49
  of all, you know, it's all about standing out.
• 8:52
  And, you know, feel free to tuck into these drums, guys.
• 8:54
  There's water in front. Of you and enjoy it.
• 8:57
  Cheers. Here's the first one.
• 8:59
  Cheers. When you.
• 9:00
  When you sorry, when you look at different wait, you know, when
• 9:05
  you're looking at all the different bottle types and we're
• 9:07
  in the athletic arms diggers over 800 open bottles of whiskey
• 9:11
  to try. And I think Kev's done a great
• 9:13
  job of having all the fragrant drops front and centre this
• 9:15
  evening on the background there. Yeah, lovely, lovely to see.
• 9:19
  But The thing is like it's all about what it stands out.
• 9:22
  There's there's you can go down the classic route, the tall
• 9:25
  round screw top bottles, you could go down all sorts.
• 9:28
  Also the labelling Now the labels are quite unique for
• 9:30
  fragrant drops with the kind of as George has mentioned to
• 9:32
  Rachel, what's this sort of reasoning?
• 9:34
  And right behind the the the labels that you guys put.
• 9:38
  Generally, I mean, our our bottlings are supposed to look
• 9:40
  like apothecary bottles. And I think actually that can be
• 9:44
  quite confusing. The people that have never tried
• 9:46
  our stuff, they think, well, what the hell is that?
• 9:48
  Is it a liqueur like that? People, like, are kind of very
• 9:51
  tentative to approach us at Whiskey Festival sometimes,
• 9:54
  unless George, like, physically goes and grabs them, press scans
• 9:57
  them. Yeah, we'll try this because it
• 10:00
  doesn't necessarily read whiskey, right?
• 10:02
  But I don't mind that necessarily.
• 10:03
  It's generates conversation as we see from, you know, newer
• 10:06
  brands now everyone's kind of wanting to distinguish
• 10:09
  themselves a bit. Our most of our labels are
• 10:14
  illustrated by a wonderful artist called Laura New who I
• 10:16
  used to work with at the Royal Academy of Arts.
• 10:18
  Very fancy, but not in a very fancy way.
• 10:22
  And, and usually they're kind of like in an etching style
• 10:26
  drawing. Sometimes they they'll be quite
• 10:28
  classical, you know, pictures of a distillery.
• 10:32
  But let's be honest, most distilleries aren't that sexy.
• 10:35
  Look at a drawer. They're not very.
• 10:36
  So we just have a bit of fun with it really.
• 10:39
  And sometimes the meanings of labels are pretty tenuous or
• 10:44
  like, you know, we have to really explain them.
• 10:47
  That's fine. But this one in particular that
• 10:49
  we're looking at because it was such a special whiskey.
• 10:51
  And, you know, we're really, really quite humbled and
• 10:53
  honoured to be able to bottle this because without sounding
• 10:56
  like a complete C unit, this is a little bit of whiskey history.
• 11:00
  It is. It.
• 11:01
  Really is when. You get an opportunity to try,
• 11:03
  and I think that's the beauty of single grain whiskey.
• 11:06
  We've talked a lot about it on the podcast.
• 11:08
  We've had a lot of fantastic single grain whiskey.
• 11:11
  You know, you can get some great age stuff.
• 11:14
  And also when you try and think about comparing what you would
• 11:17
  be paying for a 48 year old single malt whiskey, what I mean
• 11:20
  what, what does this retail at if people can get hold of it?
• 11:23
  It retails between I've seen. The cheapest I've seen it online
• 11:26
  at is 225 lbs to 240 lbs. Yeah, so still.
• 11:30
  Which is not bad for a 48. Year old from a ghost distillery
• 11:34
  as well. It's also worth noting that
• 11:36
  there was a an official bottling of of a cars bridge 48 year old
• 11:41
  done by by Diageo several years ago.
• 11:45
  Yeah, it was Diageo. Special releases and that
• 11:47
  retails for I think that eight, £900 really.
• 11:50
  Yeah. Even even a grand SO.
• 11:53
  OK. That yeah, you're advised for 10
• 11:54
  five, yeah, that's just one a SEC, but.
• 11:58
  This, this, this whiskey is very special though, like I don't
• 12:03
  know if any of you've ever been the Clackmannanshire Whiskey
• 12:05
  Festival. And like that area's obviously
• 12:07
  very, very important in, in green production and also just
• 12:11
  whiskey as a whole, just whiskey.
• 12:13
  And honestly, man, they're like going to that festival and
• 12:16
  there's like loads of the old people that would be working.
• 12:19
  Not old actually, they probably are quite old, but that used to
• 12:22
  work there. And the prize that they've got
• 12:24
  in it, like it was, it's such like, it's so lovely, like to be
• 12:28
  part of that and. And green was.
• 12:30
  In a very small way, of course, but you know.
• 12:32
  Flavour profiles that you do get out of grain whiskey are are
• 12:34
  fantastic. And I think for anybody who does
• 12:36
  listen to the podcast who's never decided to try grain
• 12:39
  whiskey before, we talked a lot about it with Stephen Woodcock
• 12:43
  on the on one of the last episodes that we did.
• 12:45
  Yeah. And, you know, he was talking
• 12:47
  about spending what distillery was Port Dundas, he started.
• 12:49
  And he was talking about the fact that like, as you've said,
• 12:53
  you know, some distilleries aren't built to be looked at.
• 12:57
  Green, green whiskeys aren't green whiskeys are just massive
• 13:00
  production factories. They are they're whiskey
• 13:02
  factories. You where a stones are away from
• 13:04
  one of the biggest with N British just down the road
• 13:06
  there. And The thing is, there's so
• 13:07
  many people that are in Edinburgh and would pass around
• 13:10
  this place and you'll still smell it when the Bruins go.
• 13:13
  Yeah, yeah. Yeah, I love, I love, I love
• 13:14
  driving, driving past and and selling.
• 13:16
  But but people don't know that that, you know, from a whiskey
• 13:19
  history point of view, yeah, the amount of history and heritage
• 13:23
  that N British as a brand has as a distillery has because it's
• 13:26
  not a brand. And but that's the thing.
• 13:28
  The beauty of it is it's very difficult to go out and actually
• 13:31
  buy a, a a distillery specific bottling of grain whiskey.
• 13:36
  But yet when indie bottlers come on and we've got yourselves when
• 13:39
  we've had some fantastic ones and and it's great.
• 13:41
  And how how hard is it then or easy is it to source grain
• 13:45
  whiskey at that age that? Age.
• 13:48
  Well, not easy. Yeah, there's, you know, I mean,
• 13:54
  we, we, we do earn quite a lot of grain that's around the kind
• 13:57
  of 25 to to 30 year old casks. We've got quite a few of those.
• 14:03
  But yeah, when it starts getting into 40 plus they they don't
• 14:08
  crop up very often. We we are just about to bottle a
• 14:12
  in fact, at the moment, I think maybe in the next couple of
• 14:14
  weeks we're going to bottle a, an Invergordon 50 year old.
• 14:17
  Wow. Which is?
• 14:19
  Which? Is, which is, and I don't mean
• 14:23
  to toot my own horn, but I think that's actually the.
• 14:25
  Newest do it I. Think.
• 14:27
  I I. Think and I've had a lot of
• 14:29
  whiskey, a lot of grain whiskey. I think it's the nicest grain
• 14:31
  whiskey I've ever had. Really.
• 14:32
  Probably the oldest. The oldest thing you've ever
• 14:34
  bottled? Yes.
• 14:35
  Yes, it will be. This this.
• 14:36
  Is this is merely the second one and.
• 14:38
  This is a great thing as well when we're talking about
• 14:40
  distillery that's closed in 1983.
• 14:42
  There's not going to be many other bottles, no.
• 14:44
  Left. That you'll see on the market of
• 14:46
  cars. I, I've only been offered, I
• 14:48
  mean, I've been dearly buying and selling casks of whiskey for
• 14:51
  several years and I I've can count on on my fingers the
• 14:56
  number of times I've I've even been, I've even been offered
• 14:59
  cars, bridge, CAS, you know, same goes for for canvas as
• 15:02
  well. Yeah, and, and north of Scotland
• 15:07
  as well. So when I first started the
• 15:09
  business, which the main business is, is, is we deal in
• 15:12
  casks. When I first started the
• 15:13
  business I was offered some really old 5050 to 60 year old
• 15:17
  casks of North of Scotland single grain.
• 15:20
  So where's the North of Scotland distillery then that.
• 15:23
  Yeah. Where where was that?
• 15:25
  Because I've I've that's. One of.
• 15:27
  My. Your your testament out
• 15:32
  somewhere around not a million miles away from Glasgow.
• 15:37
  Right. So it's kind of central Bell.
• 15:38
  Right, I might be. Wrong.
• 15:39
  Yes, I think Google is our friends.
• 15:41
  Google is our friends. Yeah, because I'm not.
• 15:43
  That's just not. Northern Scotland, there have
• 15:44
  been many and at the time I, I started the business with my, my
• 15:49
  savings, my, my, my life savings and I just, I didn't have enough
• 15:53
  money. So I, so I sold them and, and,
• 15:55
  and those casks have been bottled up by, by other people
• 15:59
  at the, at the time and they and I and I, I bought some of those
• 16:03
  bottles and yeah, I really wish I'd have had the money.
• 16:06
  That was one of your biggest regrets, wasn't it?
• 16:07
  Yeah. It's horrible to be able to have
• 16:10
  to pass on on certain stocks, but I just had.
• 16:14
  I had no Dunbar, OH. Really.
• 16:16
  So you you are right. So I mean, it must be from an
• 16:18
  independent bottler point of view then, you know, we've we've
• 16:22
  had a lot of indie bottlers coming onto the podcast.
• 16:25
  We've done this is our for 6th in the bottle of spotlight.
• 16:28
  So you know, and grain whiskey has been very prominent.
• 16:31
  However, what we also know is that the production of grain
• 16:33
  whiskey is very much about getting liquid out there and we
• 16:36
  know where it goes a lot of the time into sort of blending
• 16:39
  blenders and stuff like that. Is there a general rule of thumb
• 16:42
  with the cast type and the kind of age that when you start
• 16:45
  looking at a list of inventory and you can see right because
• 16:50
  you talked about the overcooking point of view as well.
• 16:52
  But then what we also how often will how often will a grain
• 16:55
  distillery use first fill casks versus second, third very?
• 16:58
  Very, very, very. Very.
• 17:00
  So then. So from that point of view then
• 17:02
  and then of course as as you've mentioned you have to buy on
• 17:05
  spec. So you don't know whether that
• 17:06
  would that cast that you've purchased has just been a wooden
• 17:09
  container for the last 10 years adding absolutely nothing to the
• 17:12
  liquid as well. Yeah, yeah, yeah.
• 17:15
  We we we we bottled a AN British actually a 29 year old a while
• 17:19
  ago, like a year or so ago that was fully matured in in a first.
• 17:23
  Film barrel and we did one for the Ensign.
• 17:25
  As well a bunch. Of we bought a bunch of them and
• 17:27
  then and actually I, I didn't have the money to, to buy them.
• 17:33
  Well, you had the money, which is.
• 17:34
  Which is a common theme actually, where I buy stuff and
• 17:36
  then realise I can't pay for them.
• 17:38
  But so I panicked and Rachel was like, yeah, we've got like minus
• 17:45
  money in the books. So, so I had to sell some.
• 17:48
  But in between selling, I sold a few and then then the samples
• 17:53
  turned up for all of them. And I was kicking myself.
• 17:57
  I was kicking myself all utterly, utterly.
• 17:58
  So we bought all the persisted casks for the, for the Ensign
• 18:01
  you it. And we have a few more, which
• 18:04
  they're really, they're really tight casks, super ultra sweet.
• 18:09
  That's my taste I. Kind of want to I want to keep
• 18:13
  bottle on it at least one of them when it's 40 or more years
• 18:16
  old. But it's very hard when
• 18:17
  something tastes so good as it does right now to not bottle it.
• 18:22
  We. Just as a little on aside as
• 18:24
  well when you're talking about cask types and and the respect
• 18:28
  that green spirit is given, which is quite a lot of the time
• 18:32
  0 yeah, we we met up with some Diageo people the other day and
• 18:38
  I'd never made this connection and I just thought it was a
• 18:40
  really good point at points of like boom and bust with in life.
• 18:45
  And if you think about the last financial crisis that happened,
• 18:49
  when was it 2? 1000 and.
• 18:51
  Eight, 2008 we've got loads of of casks that we own that are in
• 18:55
  surprising casks. For example, the North British
• 18:58
  that we recently brought out, which is 15 years old, that was
• 19:01
  fully matured in a red wine cask, which we thought was
• 19:04
  really weird that it had been given that respect.
• 19:07
  And if you think about it, it's because.
• 19:09
  Yeah, but it it turned out it was because, you know, the
• 19:13
  world's economies were grinding to a halt in 2008 and 2009.
• 19:17
  And that included like, mass cooperages and the transport of
• 19:21
  wood around the world, across the Atlantic.
• 19:24
  And so big companies like Diageo and others, they just went they
• 19:28
  needed some wood to fill spirit into.
• 19:31
  And so they opted for like wine cast from France, which is.
• 19:36
  Interesting. So interesting.
• 19:37
  It's just a kind of availability, yeah.
• 19:39
  No, that was it. So the North British 15 year old
• 19:41
  we recently bottled, which is super dark, super red, full
• 19:45
  maturation red wine. And then next we're bottling a
• 19:48
  2009 Blair Afol, Yeah. Same reason.
• 19:52
  Same reason, Same reason. Quite interesting.
• 19:54
  Yeah, very interesting. And what we'll do guys is we'll
• 19:56
  we'll finish these two, yeah. And then we'll do a little
• 19:59
  roving around to see how you're feeling, what what your drums
• 20:01
  you like. But moving on to the second drum
• 20:03
  that we have in. Front of us.
• 20:04
  Sorry, you've been. No, no.
• 20:05
  That's OK. Any thoughts on the on the cast
• 20:08
  bridge? Anyone like it?
• 20:10
  Yeah, good. Dislike it?
• 20:13
  You can be honest. Good.
• 20:15
  Oh my God, no one dares say anything yet.
• 20:17
  You dislike it, you're out the door.
• 20:19
  I I really wasn't being disparaging when I mentioned
• 20:21
  that it there was a bit of a kind of essence of downstairs.
• 20:25
  No, no, yeah. Absolutely, that sounds
• 20:27
  interesting. Back of an old wardrobe.
• 20:29
  Is that you coming out with a wanky tasting though?
• 20:30
  I guess not. I think it might.
• 20:32
  Oh yeah, hang on, we do have a wanky tasting note.
• 20:35
  Good one. It tastes like a Jelly baby.
• 20:38
  Like that, Yeah, we need. To do is dust the bottle with
• 20:42
  sugar. That's my wanky teeth.
• 20:45
  That's not wanky at all. Delicious.
• 20:48
  OK, so on our second drum then, the one.
• 20:50
  So that would be the one that's closest to you.
• 20:52
  Yeah. Or what's closest to you?
• 20:54
  What have we got here then, George?
• 20:57
  We've got a Japanese blended whiskey that's definitely not
• 21:02
  all Japanese. We don't know that.
• 21:06
  Yeah, it is. I know some of it is, yeah.
• 21:09
  It's almost certainly a a blend of Japanese and Scotch.
• 21:15
  Yeah. I don't know the makeup.
• 21:17
  I did try to find out the makeup.
• 21:20
  You tried. We.
• 21:23
  Yeah, the yes. So did I.
• 21:26
  We both failed. So we bought it.
• 21:29
  It was in an IBC. It sat in an IBC for a few years
• 21:32
  at least. The oldest whiskey that's in
• 21:36
  there was. The the oldest Japanese
• 21:39
  distiller. It was 8484, right?
• 21:43
  But the youngest component's 21 years old.
• 21:45
  Wow. It's, it's just a bit of a bit
• 21:50
  of a curiosity. So did you buy?
• 21:52
  Already blamed it there. Yes, 'cause it's.
• 21:54
  Always. I'm over.
• 21:55
  Blinded straight from the ICBIB. CIBC.
• 21:58
  ICB. I yeah.
• 22:02
  So that's, that's delightful. That's.
• 22:04
  Yeah, it's, it's, it's a thinker.
• 22:07
  It's a thinker, not a drinker. It's it's it's delightful.
• 22:09
  It's quite herbaceous. I think it's quite Christmas
• 22:13
  light. It's got that kind of Christmas
• 22:16
  cookie thing going on. I would.
• 22:18
  We don't know for certain, but I've spent a lot of time
• 22:21
  drinking this whiskey as it's my job and I am I am.
• 22:28
  I am certain that there is a mix of of bourbon and Sherry.
• 22:33
  The Sherry is there, but it's light.
• 22:36
  Yeah, I would hazard a guess that it would be second filled
• 22:39
  Sherry. There's some second filled
• 22:40
  Sherry in there and it is delicious.
• 22:44
  And what ABV is a sorry this is? A.
• 22:47
  It's at 47.4. So again, very drinkable really.
• 22:50
  I mean, the smoothness on this is, I'm sorry.
• 22:51
  If I do see myself, it's so nice and the.
• 22:54
  Thing is as well, one of the things about the podcast has
• 22:58
  always been about challenging perceptions and things.
• 23:01
  And there would have been a time not that long ago, probably
• 23:04
  before we started the podcast, where I would probably would
• 23:06
  have first of all, turned my nose up at the fact that it was
• 23:08
  a blend. And secondly, turned my nose up
• 23:10
  at the fact that it wasn't Scotch.
• 23:11
  And they were going like, that will not be any good because
• 23:14
  Scotch is the only whiskey that you can drink and should drink
• 23:16
  and blended whiskey's naked. Whereas actually what we've
• 23:20
  learned, I guess over the podcast is that some of the best
• 23:22
  whiskey's you can get. I blinded whiskeys and and and
• 23:25
  also another thing when you're talking about perceptions
• 23:28
  changing is I I've mentioned it on the pod briefly.
• 23:30
  It's like, oh, you know, and, and when I was buying whiskey
• 23:33
  before, when I just buy a bottle oven, really look at the ABV, it
• 23:36
  wouldn't be a thing that I'd consider.
• 23:37
  Whereas now it's almost the first thing I'm looking at.
• 23:39
  Really. What's the ABV?
• 23:41
  And it's like that it's just one of, you know, it's something
• 23:43
  that I'm looking at on a bottle. Yeah.
• 23:44
  Whereas, yeah, you know, just out of interest more than
• 23:47
  anything. But no, I said that's.
• 23:48
  The language of the whiskey. We Yeah.
• 23:50
  Isn't it? It's a cracking drama and and
• 23:51
  how difficult is it? Have you, have you done any
• 23:53
  blending yourselves? Not yet, right?
• 23:57
  I've played around with cash samples at home, yeah, table top
• 24:01
  stuff, yeah, yeah, the bench blending at home with samples
• 24:04
  and cutting down, you know, to different Abvs yeah.
• 24:09
  I think that if, and I've always thought this, if you, if, if
• 24:13
  every single component is high quality, you, you, you always
• 24:17
  are going to end up with a good blend.
• 24:19
  Yeah. What's amazing is that sometimes
• 24:21
  I know about that. What's amazing is that sometimes
• 24:23
  you can actually take, you can actually take a bunch of stuff
• 24:26
  that individually are quite run-of-the-mill and when they
• 24:30
  come together actually create something that's better than
• 24:33
  every single component combined. And that I find baffling.
• 24:36
  That doesn't seem to confuse. This is a blending question you
• 24:39
  might not know the answer to. I don't know, but it just
• 24:42
  crossed my mind when you were talking about having purchased
• 24:45
  whiskey that were below 40%. If you blended that with
• 24:49
  something else, then at the end result, the ABV was above 40%.
• 24:53
  Can you call it whiskey? It's all yeah.
• 24:55
  We've done we've done that once before.
• 24:57
  We did that behind the bar there's a an Immo Gordon 35 year
• 25:00
  old that was we had two two casks and they.
• 25:06
  One of them had dropped. One of them had dropped to like
• 25:08
  39 point something but we happened to have a sister cask.
• 25:11
  The problem was the sister cask was off, so we use just enough
• 25:17
  to boost the ABV above 40 and then.
• 25:20
  So instead more more tablespooning rather than
• 25:23
  teaspooning. And then?
• 25:26
  Well done. Yeah, That's like, yeah, go
• 25:31
  away. Trademark.
• 25:33
  Well, no, no, if we could joke and I don't get a round of
• 25:35
  applause, I'm disappointed. And we're just about to release
• 25:39
  actually a, AN British that was 30.
• 25:42
  I saw 6th N British, you know. I know.
• 25:44
  Yeah, we do like North. British, yeah, I know.
• 25:46
  We enjoy it when you bring them out because they're great.
• 25:48
  Do you know what it is though? People, just people.
• 25:50
  Our retailers seem to love, love, love the North British.
• 25:53
  They seem it seems to fly off the shelves like.
• 25:55
  It's an interesting one because it's yeah, we we would have
• 25:57
  referenced this point so often on the podcast is Mark Davidson,
• 26:00
  the jolly Topper who's who's who was on and he's great and his
• 26:03
  tastings are absolutely fantastic.
• 26:05
  Oh, and, and one of the things that he talked about was he
• 26:08
  worked at Garden Heads and across the road, it was the
• 26:11
  Edinburgh School of Languages and things.
• 26:12
  And he got friendly with one of the lecturers or tutors there.
• 26:15
  And they said, why don't you come in and do a wee tasting for
• 26:18
  our students, people who have travelled to Scotland for the
• 26:20
  very first time. And they give him a whiskey
• 26:22
  experience and he always put a, he always put a grain in there.
• 26:26
  And it was people trying whiskey for the first time and blind as
• 26:28
  well. It was.
• 26:29
  And blind in the sense that they didn't know what they were
• 26:31
  drinking. You could have told them what
• 26:32
  they were drinking, but they weren't going to go, oh, I know
• 26:34
  what that is. They didn't know the difference
• 26:35
  between a grain or a single mall or anything like that.
• 26:37
  And he said nine times out of 10 when I did out the three drams
• 26:40
  or four or five drams, what was your favorite?
• 26:42
  It was often people would say, I enjoyed the I enjoyed the grain,
• 26:45
  the grain. And you suddenly say, and that's
• 26:47
  somebody going into it completely blind with no
• 26:49
  previous perceptions or anything.
• 26:50
  Whereas there's so many people that go grains can't be any good
• 26:53
  because they're just used to bulk out blends or anything like
• 26:56
  that, No. It is though, like at festivals
• 26:58
  and that you get the odd one right.
• 27:00
  And I don't know whether it's just because the kind of
• 27:02
  festivals we're going to like, it's a niche whiskey drinker
• 27:06
  anyway, but we always have honestly nothing but positive.
• 27:09
  Yeah, it's great. And grain as well.
• 27:11
  I've noticed that some people that are relatively new to
• 27:14
  whiskey and who it scares them quite a lot because of it's
• 27:17
  lower ABV, the smoothness, it always seems to be a really good
• 27:21
  gateway. Yeah, the category.
• 27:24
  And I drive along that Western Brook Rd. which is, you know,
• 27:27
  just around behind the Diggers and also behind the distillery.
• 27:32
  And it has been known that when I drive past her, I wind the
• 27:34
  window down and I just. Girl, you thirsty?
• 27:41
  No, I was just. Saying that, I've got friends
• 27:44
  who are very snobby, wouldn't drink a grain at all and got
• 27:47
  neighbors who just don't drink whiskey at all.
• 27:49
  And I bought a bottle of the Tricada Northbridge 33.
• 27:52
  It's. A cracker.
• 27:53
  And it solved both the problems. The guys were going shit, this
• 27:56
  is good, this is good and the people across the world couldn't
• 27:59
  this, he's drinkable, it's really nice.
• 28:01
  And that actually it was a, it's a great all that solved both
• 28:04
  problems. But I think it is the age you
• 28:05
  mean. We say grain's good, but by the
• 28:08
  time you get up to the age you're talking about, that true
• 28:10
  Kayla was 33 years of age. It's a wonderful 1.
• 28:13
  I don't know if you like it five years of age or three.
• 28:16
  Years maybe you would though. I mean, how often do you drink
• 28:18
  really young grain? And it goes back to that respect
• 28:21
  that it's shown, you know, if if younger grain was put in a
• 28:25
  better quality word, would we have a totally different
• 28:28
  situation on our hands? Well, you're, you're talking
• 28:30
  about, you're saying that you've bottled a 15 year old now.
• 28:33
  Yeah, we're still talking about the grain despite on the blend
• 28:36
  and things like that. But at the same time, it is
• 28:39
  interesting where you you've seen that the an economic
• 28:42
  climate having an impact on what distilleries are doing.
• 28:45
  And you go back through the sort of decades of whiskey and you
• 28:48
  look at different times of ups and downs.
• 28:51
  And we will talk about what, you know, the current climate for
• 28:54
  the whiskey industry as well. But, you know, you're looking
• 28:57
  at, you know, when, when, when the whiskey lock happened or
• 29:01
  even before. And I think it was like the 20s,
• 29:03
  thirties for, I can't remember which part of that was.
• 29:06
  But remember, that's when suddenly whiskey makers had too
• 29:09
  much whiskey and too much aged whiskey.
• 29:11
  So what they actually started doing was putting age statements
• 29:14
  on blends. Yeah.
• 29:15
  Because they were having to do it.
• 29:16
  And the only winner was a consumer because suddenly what
• 29:19
  they were saying was like, shit, we need to try and shift some of
• 29:22
  this older stock just to try and claw back some money on it and
• 29:25
  and put it into and it was put into blends and it and it's a
• 29:28
  great. It was a great time for the and
• 29:30
  the whiskey could a tough time for the for the industry.
• 29:32
  Yeah. But at the same time, but you,
• 29:34
  yes, it will be interesting to see looking at what the current
• 29:37
  economic climate looks like now. We had Steven Woodcock again
• 29:40
  said that in 2020 one 20/21/2020 you could buy a bourbon cash for
• 29:45
  $40 and last year a bourbon cash was costing $200 to buy from
• 29:50
  America. Yeah.
• 29:51
  It's costing us about 200. And 200 sheets. 200 to £250 at
• 29:56
  the moment and when I. Started That's not an empty
• 29:58
  bourbon cash. Well, when I started the
• 30:00
  business, when you're buying in serious bulk like these big
• 30:03
  decision companies are, then yeah, you know, in 2020, you
• 30:07
  know, it was costing them about about £4050 and, and it was
• 30:14
  costing me about if I, if I was buying 100 at a time or
• 30:18
  something, you know, it was like £80 or something.
• 30:22
  And now it's like it's so it's easily over 200.
• 30:25
  It's. It's a mess.
• 30:28
  Yeah, let's. Well, let's, let's what we'll do
• 30:31
  is we'll, we'll go round get some tasting notes.
• 30:34
  The wanker the better We do have.
• 30:36
  Oh, first one for people, for people who haven't been to the
• 30:38
  podcast. We've recorded before.
• 30:40
  There is a feature on the podcast called wanky tasting
• 30:43
  notes. So we really try and go all out
• 30:45
  on them. But yeah, it's you.
• 30:48
  Have you been to one of these before?
• 30:49
  Do you know, how are you finding it so far?
• 30:50
  It's. Excellent.
• 30:51
  How's your podcast with the last one?
• 30:53
  That was excellent. Not quite sure what my thought I
• 30:56
  able to give you a wanky tasty notes but.
• 30:59
  Usually do it a third or fourth. They really start coming out by
• 31:03
  then, yeah. Now I think for me that that
• 31:05
  that first one, I've never drank whiskey that old before.
• 31:08
  Like drank lots of whiskey. Don't be wrong, but. 48 Yes, you
• 31:12
  look like a professional. That's older than me by a little
• 31:15
  bit. And it's like it's, it's kind of
• 31:16
  humbling, like thinking about bringing this piece of history
• 31:18
  in front of me. From a closest?
• 31:21
  From a close distillery as well. Exactly.
• 31:23
  You're probably not going to get that one again, that's exactly.
• 31:26
  But definitely that first one out for me.
• 31:27
  I think similar to you're saying like Jelly babies.
• 31:30
  It's like an icing sugary. Yeah.
• 31:32
  It's feeling like puff. It was, yeah.
• 31:35
  One of the things that Greg Urquhart, his friend of the pod
• 31:38
  and from Glenmore Spirits, he, he came on and he did a, he did
• 31:42
  a, a tasting with us. And one of the things I've been
• 31:45
  a tasting with Greg before and he does something which I really
• 31:47
  have started to do. And he always leaves a little
• 31:49
  bit in the previous tram because sometimes it's nice to go back
• 31:52
  and see what it's like. And I did that there and a
• 31:55
  completely different flavour profile coming back in there.
• 31:57
  Really tropical fruity, the Jelly, the Jelly baby one.
• 32:00
  No, that's just so far that's. What we've got you've.
• 32:02
  Knocked. Anymore you've got you've got
• 32:04
  any other ones how you find in that blend and and pass the pass
• 32:07
  the mic along as well to anybody else who's got anything to say.
• 32:09
  I'm going to say it's second drama.
• 32:11
  I'm getting dark chocolate orange.
• 32:13
  Yeah, a little bit of Battenberg.
• 32:15
  Yeah, I'm going to pass on. Thank you for shaking our head.
• 32:26
  Coco nibs in the Japanese. How, how Nibs?
• 32:30
  Sorry, that was terrible Scouts, I've said.
• 32:32
  See for the for the Japanese. So with the blend, is the grain
• 32:38
  component Scotch? Which we honestly don't know.
• 32:41
  No idea. Probably.
• 32:43
  I don't know. We did we.
• 32:44
  Did try to find out so. So my understanding is that this
• 32:49
  is excess stock leftover for a large bottling that was done for
• 32:56
  some Japanese company. I don't know, maybe a giveaway
• 33:00
  for their employees or something.
• 33:02
  And and there was some leftover stock and and I.
• 33:07
  Bought it. Foolishly bought the bought,
• 33:09
  bought the whole lot. Yeah, I think we've got like.
• 33:12
  Hindsight. How many bottles?
• 33:14
  Have been 100 and something bottles in hindsight, she what I
• 33:16
  could have done is that could have just said, you know, can I
• 33:18
  just take like 200 litres out of that but I didn't.
• 33:21
  I, I think we've managed to sell so far.
• 33:22
  I think there's about, I think I've got 500 bottles left, so I
• 33:26
  think I'll be sitting on this for a few.
• 33:29
  Weeks What's what does that cost for a bottle of that stuff?
• 33:32
  Is not cheap. It's about, I think it's about
• 33:34
  190 quid, yeah, 'cause it's prestigious.
• 33:37
  Brand. It's prestigious liquid.
• 33:39
  On it and it's sorry that sounds yeah gross.
• 33:43
  Hello. How?
• 33:45
  Do you feel about this thing? I really like the one that Angus
• 33:48
  said tasted like downstairs, but the Japanese was fantastic.
• 33:52
  Thank you very. Very good.
• 33:54
  Yeah. Can I can I ask a like a really
• 33:56
  basic kind of practicality question?
• 33:58
  Do it. About casks and the sourcing
• 34:01
  thereof. Yes.
• 34:03
  So sorry, this is going to get a bit sorry.
• 34:11
  How? Do bourbon producers find
• 34:13
  themselves with excess casks they're making fresh every time?
• 34:16
  They're. They are they're.
• 34:17
  Yeah, yeah. So I mean, you know that that
• 34:20
  that law was brought in after prohibition, Yeah.
• 34:23
  And brought in by the by lobbyists for the timber
• 34:26
  industry large. Well, so they have to.
• 34:30
  But the the the the I think, I think the reason that.
• 34:34
  Bourbon. Casks are so expensive.
• 34:36
  Bourbon barrels are so expensive now.
• 34:37
  It's because you know over the last 10 years you've got brand
• 34:42
  new single malt distilleries in all, virtually every country in
• 34:49
  Europe. You've got an extra several 100
• 34:54
  micro distilleries all over, all over the the North America, all
• 34:59
  over Asia, Australia, New Zealand was just everywhere and
• 35:03
  to the demand is right up there and that's that's driven the
• 35:07
  price up. So it's it's kind of simple
• 35:09
  economic. Yeah, I'm not saying podcast
• 35:11
  about that long ago that there's more distilleries now in New
• 35:14
  York than there are in Scotland. Never.
• 35:17
  There are more whiskey discoveries in Australia than
• 35:19
  there are in Scotland, so yeah. Yeah.
• 35:22
  Plenty in Tasmania. Fruit friend of the pod, you're
• 35:25
  here regularly. What how you feeling so far?
• 35:28
  Yeah, it's good. I've enjoyed it.
• 35:29
  I've had one frequent drops before which was in North Brush
• 35:32
  at 29 which. Was that was a good one, the
• 35:34
  bees knees. Behind the bar before here.
• 35:40
  Behind the bar here because it's amazing.
• 35:43
  Stunning. I agree.
• 35:44
  Thanks. So.
• 35:45
  Much. Well, we're going to get our
• 35:46
  glasses recharged, so please make sure you've finished them
• 35:49
  and rinsed them out as well if you'd like, and then we'll get
• 35:51
  straight back to hear about the next two drams that we've got.
• 35:55
  Thank you very much. Right, so we've got more drams
• 35:57
  in front of us. The drams have been poured.
• 35:58
  Everyone's got their glasses recharged.
• 36:00
  We are now moving on to DRAM number three and four bearing in
• 36:04
  mind as well, I should say, you know, the extra DRAM has really
• 36:08
  set us back a little bit so well.
• 36:09
  So yeah, we're really sorry about this folks having to Chuck
• 36:12
  it an extra risky for you guys really.
• 36:14
  So it's actually an extra 5 or so.
• 36:16
  We'll be fighting that end as well.
• 36:18
  Absolutely 41. But what?
• 36:20
  So what are we, what are we on now?
• 36:21
  This is a Glenn Grant I believe. Yes, it is are.
• 36:24
  You guys, are you guys sure you know?
• 36:26
  We are sorry, we're just fighting amongst, well, what we.
• 36:28
  See is actually you guys got married since the last time we
• 36:31
  recorded the podcast. Yeah, yes, yeah.
• 36:36
  Great stuff. I'd love to take credit for it.
• 36:38
  Like we brought you together, but you were already together
• 36:40
  when we when you came on the podcast.
• 36:42
  We were. Yeah, I know you met.
• 36:43
  I mean, well, speed. Well, speed citizen, first of
• 36:46
  all, actually, what are we drinking here all?
• 36:48
  Right, Glenn Grant, 21 years old, single cask, first filled
• 36:52
  bourbon barrel, full maturation, high ABV 58.2, 200 and 201
• 37:00
  bottles. So it's wild when you think of
• 37:03
  like. But this is another 1-2.
• 37:05
  Hundred 201 bottles out of this and the 48 year old Carsbridge,
• 37:10
  we got 202 bottles out of it. Now granted that was a hog's
• 37:14
  head. Yeah, it's still what an
• 37:15
  incredible. Year old for, 48 year old for.
• 37:17
  A four year old yeah, but with this we did bugger all to it
• 37:21
  Yeah, bought it as we buy everything on spec.
• 37:25
  It just sounded good on paper. The price was just about doable
• 37:29
  so that we could bottle it up. So what we do is when I come
• 37:32
  across, when I'm, when I'm offered certain casts, Rachel
• 37:37
  will run it through our like Bottling Calculator or
• 37:42
  Calculator TM. And.
• 37:46
  And you'll punch in the punch in the figures.
• 37:49
  Punch it. And and see if we can basically
• 37:53
  if we can bottle it for so that it retails for a reasonable.
• 37:58
  Price, that's OK on the. Market so that we're not the
• 38:00
  most expensive if we could be the cheapest or towards the
• 38:04
  cheaper end fantastic, but we don't we don't ever want to
• 38:07
  bottle something that's that so you know we don't ever want to
• 38:09
  be someone who bottles the most expensive cars Bridge 48.
• 38:13
  And why is that, George? Because otherwise people won't
• 38:16
  buy them. No, the answer was supposed to
• 38:19
  be because we're both whiskey drinkers and we care about being
• 38:22
  able to buy. We can edit that.
• 38:24
  I care about the consumer sure can edit, yeah, we can that
• 38:27
  first bet and edit that bit, yeah, absolutely.
• 38:29
  But I think when it comes to so first of all, again, how much
• 38:31
  would, if this is bottles available and someone wants to
• 38:34
  buy it, how much would you be able to purchase this?
• 38:35
  Usually it depends on the retailer, but it's between 130
• 38:39
  and £140. Three drums over 100, That's
• 38:43
  great. So, you know, I mean that it's a
• 38:46
  hard 1, isn't it? Because times are hard, right?
• 38:49
  But it's quite a pretty, you know, it's prestigious ish
• 38:53
  distillery, but for a single cast Glenn Grant, that's 21
• 38:57
  years old, fully aged in a first filled bourbon, it's it's a big
• 39:02
  chunk of change. Come on, let's be real, 100 and
• 39:04
  3000 and £40 is is what it is. That's that's.
• 39:08
  You like that one? You like that one the best?
• 39:10
  There you go. It's it's a bit of a fruity
• 39:12
  bomb, this one it. Is very.
• 39:14
  The thing is as well, we're drinking at Glenn Grant.
• 39:17
  And it's also the weekend of Scotland versus Italy at the
• 39:20
  rugby. See, if we'd been smart, we
• 39:22
  could have tried to get a few Italians in here and forgetting
• 39:24
  them. Glenn Grant is Italy's favorite
• 39:26
  single mall. Yeah, it is is.
• 39:28
  It really. Oh.
• 39:29
  Shit, yeah, of course the major is preserving that.
• 39:32
  It's like we have like the old some old Glenn Grant bottles at.
• 39:36
  Home do I picked. Up in a in a in a dusty Italian
• 39:39
  shop. That's it.
• 39:40
  Years. Ago.
• 39:40
  I mean it's. An old 5 year old they used to
• 39:42
  do Glen Grant used to be really big in in Italy.
• 39:45
  Yeah they used to have five year olds in these old tatty looking
• 39:49
  bottles. Delicious liquid like.
• 39:51
  That is lush. That's really nice, isn't it?
• 39:54
  In some tatty, dusty wine shop in Florence a few years.
• 39:58
  Ago, but it's juicy. Buttery 5057% you said. 58
• 40:02
  point. 58 drinkable drinkable like that as well.
• 40:05
  You can have a bit of water, but at the same time.
• 40:07
  Just all the fruits just coming through apricot apples.
• 40:11
  The first time I ever tried a Glen Grant was you bought, Was
• 40:15
  it myself that bought you the bottle, Graham?
• 40:17
  Well, we bought a bottle and an emergency in a court in a court
• 40:21
  in Inverness for a train trip back to Edinburgh.
• 40:23
  We did and. That sounds very desperate to be
• 40:25
  honest. Well, to be honest, that was
• 40:26
  about like Glen Grant 10. I'd never really tried it.
• 40:29
  I kind of had to assure Graham that this was this was drinkable
• 40:32
  stuff. And it was absolutely
• 40:34
  appreciating. Yeah.
• 40:35
  And again, a friend of ours who he's not a whiskey drinker as
• 40:41
  such, but can be have this horrible snobbiness about it.
• 40:44
  And it was a 10 and he was like, it can't be any good if it's a
• 40:46
  if it's a 10 year old whiskey, which again, you know, and we
• 40:50
  said, just try it, shut up and drink it.
• 40:52
  And he was like, that's bloody good.
• 40:53
  Actually. You know, please force whiskey
• 40:55
  on your friends responsibly. You're going to buy.
• 41:00
  It's funny how people could be like that.
• 41:01
  We, we, we bought it out of the Co-op, so it can't be any good.
• 41:04
  It's 10 years old so it can't be any good.
• 41:06
  But it was my desperation. My, my desperate comment wasn't
• 41:09
  that you were getting it from the shop.
• 41:11
  It was that you needed whiskey for a train back with each
• 41:14
  other. Do you know what I mean?
• 41:15
  It's just a. Coming, well, that train trip
• 41:17
  back from Inverness or up north, a train or a bus.
• 41:20
  It shared some great drams, actually.
• 41:21
  We have. We have, Yeah.
• 41:23
  If you want to go back to the podcast, the Glen Murray.
• 41:26
  Yeah, the podcast picture is Angus sitting in full, full goal
• 41:31
  or a train with a bottle of Glen Murray in his hands.
• 41:33
  It looks like he's drinking it from the bottle, but he did have
• 41:36
  a glass. I've worked that one out.
• 41:38
  Wasn't actually back from Inverness, that was back from
• 41:40
  Montreal growth. I broke Montrose.
• 41:42
  I was Arbroath, by the way. We enjoy.
• 41:43
  I was very close to Edinburgh at the time.
• 41:45
  I've barely been drinking a couple of hours.
• 41:47
  We talked about when you guys started bickering, we talked
• 41:49
  about that you're a married couple and yeah, yes.
• 41:51
  And it's just. Marital bliss, isn't it?
• 41:56
  In fact, if I was trying to remember back.
• 41:58
  Because being so, yeah. Well, somebody got to.
• 42:04
  Shall we just? Break it a game of Mr. and Mrs.
• 42:06
  while we're on the podcast. Dear me, I'm only joking.
• 42:11
  But we, I was trying to think about the last time we spoke
• 42:14
  because The thing is, you know, we had you on the podcast as a
• 42:16
  as a dedicated episode, but one of the great things that we've
• 42:19
  been lucky enough to attend a lot of whiskey vessels and we've
• 42:21
  pumped in you quite a few of them.
• 42:22
  I'm. Usually hungover.
• 42:24
  Every time I've seen you and and Vicky's there and you've got a
• 42:27
  microphone on my face, I'm like, Oh my God, please no, it's my
• 42:30
  sunglasses. It's.
• 42:31
  Like classic, I'm always hungover this.
• 42:33
  World no, but you're not in front of the camera, Vicky.
• 42:35
  But we had a, we had a, it was, I was, I had a clip of it.
• 42:39
  But we decided not to be up because.
• 42:42
  I'm not surprised. It was the Edinburgh Whiskey
• 42:44
  Festival and it was basically like 45 seconds until the gates
• 42:50
  opened and everyone came in a huge queue outside.
• 42:52
  Murfield and I were running through the hall, stop in and
• 42:55
  talk to people and you guys, everyone else is set up and
• 42:58
  ready to go. And we came in two minutes
• 43:00
  before. We had bloody car trouble this
• 43:02
  morning and this and then I've just decided.
• 43:04
  Well, shit, yeah. And.
• 43:05
  I've just got the microphone under your nose now.
• 43:08
  Fair play. Rachel just carried on and gave
• 43:09
  me that. I'm too busy to talk to him.
• 43:11
  George just dropped everything and stopped and said, oh,
• 43:13
  actually we've got some great whiskey.
• 43:15
  She's better. At sitting at the stand than.
• 43:17
  I yeah, yeah, it was great. But I mean, the the excuse as a
• 43:21
  married couple, then this is a it's a classic.
• 43:24
  If I do a bad job, I'll never be asked to do it again as a
• 43:27
  married couple and working in whiskey and and and working
• 43:30
  together. Well, first of all, the, the
• 43:32
  story of your meeting, it was that you you mentioned the Soho
• 43:35
  Whiskey Club. It was true the Soho Whiskey
• 43:37
  Club that they both you both met.
• 43:38
  Yeah, yeah. Caught eyes across the room.
• 43:41
  Well, not really, to be honest. Like.
• 43:43
  We, we, we were kind of, we kind of.
• 43:45
  We were made for years, weren't we?
• 43:47
  We were we. Were friends for you.
• 43:48
  Because did you not work at this whole whiskey?
• 43:50
  Club. Yeah, I was, yes, I was the
• 43:52
  manager, Yeah. I, I fraternised with the
• 43:53
  clientele. Yeah.
• 43:54
  And yeah, Rachel fraternised with the yeah, with the with the
• 43:58
  staff. With you, yeah, that's true.
• 44:00
  No, we were otherwise attached. And then our relationships kind
• 44:05
  of Peter Doud, Peter Doud, I would say.
• 44:08
  And then we're just kind of bummed uglies, didn't we?
• 44:09
  And then that was it. It's it's the story.
• 44:15
  It's the story for the ages and the romance novels now.
• 44:19
  But as well, it's like you mentioned about the Star World
• 44:22
  as well. When you talk about your
• 44:23
  watching drams, it's, you know, you didn't just suddenly start
• 44:26
  bottling you, you've worked in the whiskey industry.
• 44:28
  You. You've been the manager at Soho
• 44:30
  Whiskey. Club, yeah, it was a bit of a
• 44:31
  journey, so yeah, it started at Soho Whiskey Club in London,
• 44:36
  which is a lovely little members club in.
• 44:38
  Very good. Tucked away above a whiskey shop
• 44:41
  in the in the heart of Soho. And it started there.
• 44:44
  And then when when Rachel and I got together, I already had a
• 44:49
  flight and visa booked for Australia because I got it into
• 44:51
  my head after drinking a lot of whiskey and learning about
• 44:56
  whiskey and, and reading about it and doing a little bit of
• 44:58
  writing on it. And you've done your your
• 45:00
  certificate as well. Yeah, well, I decided I wanted
• 45:03
  to learn to make it, and naturally the obvious place to
• 45:06
  go to was the other side of the planet.
• 45:08
  Where else? So I booked my flight and visa
• 45:10
  and then Rachel and I got together and I and I.
• 45:14
  Bum tub please. Bum tub please and.
• 45:18
  Buddy night wasn't much of a surprise.
• 45:19
  I. Did, I did a course with the
• 45:22
  Institute of Brewing and Distilling and, and I'm glad I
• 45:25
  did because that basically got me the job when we went.
• 45:28
  So we went to Australia, we did some camping up and down the
• 45:30
  East Coast and then and I was, I was, I contacted every single
• 45:33
  distillery in Australia asking for a job.
• 45:36
  You got fuck all back. I got fuck all back.
• 45:38
  And then we were absolutely hanging on a Friday, so hungover
• 45:44
  eating McDonald's for breakfast and and I got I got a phone call
• 45:49
  and we were up near Cairns and I got a phone call from from
• 45:52
  someone at Starwood saying can you come in for, for an
• 45:54
  interview Monday 9 AMI was like, yeah.
• 45:56
  No problem. So cared for geography, just
• 45:58
  half the continent. Yeah, it was.
• 46:00
  It was a problem we. I floored it.
• 46:02
  Yeah, we travelled back. Yeah.
• 46:04
  Oh yeah. We drove.
• 46:06
  At 4 speed. You're talking about it, so I
• 46:09
  mean, this is a funny Friday. To get to.
• 46:11
  I, I did not remain under the speed limit, but yeah, I, I
• 46:16
  absolutely floored it there. Yeah.
• 46:18
  I think we, we took. So it was Friday, that was
• 46:20
  Friday morning. So drove all day Friday, camped
• 46:24
  all day Saturday, camped and then got there Sunday evening,
• 46:28
  went to the interview on Monday morning and, and nailed it.
• 46:31
  And then we then we spent like, you know, a year and a half that
• 46:36
  ensued in in the wonderful city of.
• 46:38
  Of Melbourne, yeah, I mean. What city?
• 46:42
  Of it's. It's, it's, it's, it's maybe the
• 46:45
  best fucking city in the world. It's.
• 46:47
  One of, yeah. It's it's right up there.
• 46:49
  Apart from Edinburgh, of course. But to be honest.
• 46:52
  So is Edinburgh. Here, here we both got a great
• 46:54
  affinity with, with Melbourne and I, I feel if anything an
• 46:58
  even stronger affinity with, with, with, with Edinburgh.
• 47:00
  Has he pulled it back? But if a city apart.
• 47:02
  Thank. You a city apart from Edinburgh
• 47:05
  that's been mentioned the most on the podcast.
• 47:07
  Definitely Melbourne. Well, I'm just just you.
• 47:10
  Nature said. Hello, Google is a friend.
• 47:11
  So 2824 kilometres from Cairns to to Melbourne.
• 47:17
  Like I said, warp speed. It does say driving it would
• 47:20
  take fastest route is one day in six hours take to get think you
• 47:23
  managed to shave a couple of hours off that.
• 47:25
  That's that's quite a job. And we camped 2 nights, so we,
• 47:28
  yeah, we slept during that. Yes, but one of the one of the
• 47:31
  things you've mentioned about Angus mentioned there, they're
• 47:33
  they're sort of the Melbourne mafia that has been on the
• 47:36
  podcast. Yeah.
• 47:37
  There's so many people that have connections with Australia that
• 47:40
  have gone out to Australia. They've worked out in Australia,
• 47:42
  they've worked in brewing the stuff.
• 47:43
  It's. Like a twin city.
• 47:44
  But it's in Edinburgh, Yeah. And is it actually?
• 47:46
  No. No.
• 47:49
  But it should be but. There is a, there is a weird
• 47:53
  connection. It's a it's like hospitality.
• 47:55
  We've had so many people and I, we like to, I guess I like to
• 47:58
  think that there have been, at some point there will have been
• 48:01
  two or three people who didn't know at the time that were
• 48:04
  sitting in a bar in Melbourne drinking whiskey, didn't know
• 48:06
  each other. But yet one day they would all
• 48:08
  cross past by being on the Whiskey Stories podcast.
• 48:10
  But Star Wars, you, you kick started.
• 48:13
  Well, you kick started the journey for us to find the Star
• 48:17
  Wars ginger beer. We did.
• 48:20
  We did. Yeah, we just before Christmas,
• 48:25
  Simon. Number was it?
• 48:26
  I had no idea. It was one of the.
• 48:29
  It wasn't. It wasn't one of the early ones.
• 48:31
  It was slightly later. It was at Simon Smiths now.
• 48:34
  Remind me of the lost close at the lost close.
• 48:36
  Simon Smiths. Yeah.
• 48:38
  What a geezer he is, yeah. Another Melbourne connection and
• 48:41
  then he had the ginger beer in his head.
• 48:43
  Here you are lads, I think you'd like to try it.
• 48:45
  I love it. The the first batch.
• 48:47
  A lot of people complained that it was too gingery.
• 48:50
  I tried the first batch and I thought, that is just brilliant.
• 48:53
  Yeah, this ginger beer and whiskey.
• 48:56
  What we tried wasn't the first batch because he didn't say
• 48:59
  earlier batches have been. More.
• 49:01
  Yeah. Tone it down.
• 49:02
  I, I still, I, I love because initially when I tasted, I
• 49:05
  thought, well, I'm not really getting much ginger beer here.
• 49:07
  And then, and then it came. And then again, again.
• 49:11
  That's the joy, that's the joys of, you know, whiskey that isn't
• 49:14
  Scotch, I guess because, you know, I mean, and I totally
• 49:18
  respect and understand why, you know, our category is as it is,
• 49:22
  you know, it's a whole world of flavours to explore, but it is
• 49:26
  nice when other distilleries can be a bit more experimental.
• 49:31
  It's one of the joys of, for me, will whiskey like.
• 49:35
  Especially as well, I mean, I think that evening there was a,
• 49:38
  we were talking about the other day, Lithuanian whiskey that was
• 49:41
  blueberry, blueberry wine, blueberry wine casks.
• 49:43
  Ohh. But.
• 49:46
  But wouldn't we be allowed to do that here?
• 49:47
  I think. I don't know, I wouldn't
• 49:50
  recommend. That I wouldn't.
• 49:51
  Recommend it, they can do it is it wasn't it wasn't it's a
• 49:56
  talking point of not that. Blueberry wine.
• 49:59
  Blueberry wine blue. White Why?
• 50:01
  Why can some people use grapefruit sour beer age of cask
• 50:06
  and not blueberry wine? Get our own warehouse.
• 50:08
  No, no. I will do.
• 50:11
  Well, please. Well, one of the things going go
• 50:14
  back to the ginger, the ginger beer.
• 50:16
  The starboard ginger beer thing is holds that Bundaberg ginger
• 50:20
  beer isn't. Bundy.
• 50:22
  Bundy yeah, I believe so. Now the reason that holds
• 50:26
  because basically that's what ticked the box for me was many
• 50:29
  years ago I worked at the dockyards in Methyl Hill, which
• 50:33
  is quite a place it sounds. I wouldn't recommend it you've.
• 50:37
  Seen some things mate, you've seen.
• 50:39
  Some things methyl. Hell methyl.
• 50:41
  All. Right, but that's somewhere
• 50:43
  else, George. Methyl no more.
• 50:45
  The thing is that they do say that the guy who invented the
• 50:47
  toothbrushes from methyl hell because if it had been from
• 50:50
  anybody else it would have been called the teethbrush.
• 50:52
  But but hello to our methyl hell listeners Yeah last thing you
• 50:59
  listen 25 years time when you get when you find a podcast.
• 51:02
  But, but, but, but I used to work.
• 51:05
  I used to work a night shift in Methow Hill on the dockyard at
• 51:08
  the at the sea front and one of the things I used to love was a
• 51:12
  lovely chilled bottle of Bundaberg.
• 51:15
  Yeah, Ginger. Beer I love a little bit.
• 51:17
  It's got the great pool cap and it makes it, you know, if you
• 51:20
  drink one of those every day, you will have a tooth.
• 51:21
  You only die. But I loved it.
• 51:24
  And what I used to do, there's just to be used to be two of us
• 51:27
  that we'd work on the night shift and I'd wait till around
• 51:29
  about midnight, 1:00. So I think it's time for my
• 51:32
  ginger beer to go. No, don't do it, Graham, don't
• 51:34
  do it. And I'd open it and I'd take a
• 51:36
  sip and I'd be speaking to him as I did it.
• 51:38
  And then as soon as I take a sip, I'd just burst into an
• 51:40
  Aussie accent and make out like, because I've drank the
• 51:43
  Bundaberg, I busted this on the island.
• 51:46
  When you're sleep deprived at 1:00 in the morning and the rain
• 51:49
  is driving off the 4th on the on the sea front and you've got me.
• 51:52
  Speaking of Aussie, actually used to annoy him.
• 51:53
  I said one day I'll be in Australia and I'm going to go
• 51:55
  and I got to visit. And I remember going to
• 51:57
  Australia and being on the beach in Sydney at Bondi Beach and
• 52:00
  sourcing a bottle of Bundaberg and sitting there drinking it.
• 52:03
  So when you guys said on the podcast that there was this
• 52:05
  ginger beer, Australian whiskey? Yeah, probably could have.
• 52:08
  Tried a lot harder to find it, but at the same time, when we
• 52:11
  did find it, we did find it. It was great, yeah.
• 52:13
  And it really, it really cut through you nicely.
• 52:15
  That ginger. Yeah.
• 52:17
  So like that kind of crystallized ginger you get.
• 52:19
  It's nice. I mean, ginger and whiskey does
• 52:22
  go. Well, we all know.
• 52:23
  Oh, we know. Yeah.
• 52:24
  Gibbons and dried ginger. It's a dash of lime.
• 52:26
  It's just a lovely little drink. Yeah.
• 52:28
  You were talking earlier on, but blending, my only little venture
• 52:32
  into blending is my Infinity bottle.
• 52:34
  Oh, so my, My Infinity bottle. It's one of these things that
• 52:38
  when it's sitting lovely, it says you don't want to add
• 52:41
  anything to it because it's really, really nice.
• 52:43
  But then sometimes you'll add something to it and it's just
• 52:45
  like, oh, I've spoiled it now. And one experiment is if you get
• 52:48
  the the syrup from stem ginger. So if you've got a jar of stem
• 52:51
  ginger, if I've got a man nodding at the end there, just
• 52:54
  add a little dash of the syrup from the stem ginger.
• 52:57
  Give it a stir over ice. What a lovely good.
• 53:00
  Coffee. I think by the way everyone, you
• 53:03
  should be working on your 4th DRAM now.
• 53:06
  Yes, yes. Yeah.
• 53:08
  I don't have that cause George poured me two of the first of
• 53:10
  the third. Oh, right.
• 53:12
  So that's our Glenn Grant. First of all, thoughts on that?
• 53:14
  Everyone hands up that enjoyed that way.
• 53:16
  Does anyone got a favorite DRAM so far?
• 53:19
  Does anyone have a taste signal for the third go on task like to
• 53:21
  put you on the spot? No, no, they're they're Glenn
• 53:26
  Grant. You go on, Glenn Grant, take a
• 53:29
  square. My wanky tasting note is, I'm
• 53:34
  going to say like a really like dry but sticky ginger cake.
• 53:40
  Oh God, that. Sounds delicious.
• 53:43
  There you are there. We go, you've got that one Vicky
• 53:46
  as well. You're getting that.
• 53:46
  Anyone else want to add to that? You've got a brilliant nose.
• 53:51
  Jay, you're a blinder. You must have loads of these
• 53:53
  tasted. I think I'm under pressure now.
• 53:54
  That's it. Yeah, I really want it because
• 53:58
  Green Apple was mentioned that it does give a bit of green
• 54:01
  Starburst to me, just that's a bust of fresh flavour I really,
• 54:04
  really like. It that's brilliant.
• 54:06
  Thank you. Great.
• 54:07
  So what are we on now? So the next one, sorry George,
• 54:11
  you can go for it. Inch Gower, 14 years old, spent
• 54:16
  the last. 214, it sounds like you said 40, Sorry. 14 years
• 54:23
  old. GE AA which?
• 54:26
  Is spelled 14 there. You go.
• 54:31
  It's 14 years old. I re wrapped it 2 1/2.
• 54:38
  Well, nearly three years ago I re wrapped it into a first
• 54:40
  field. So turn cast.
• 54:42
  Just did it on a whim, no rhyme or reason.
• 54:45
  You know, I, I'm, I'm to be honest, of all the single bolts
• 54:52
  of all the Diageo, you know, workhorse distilleries, I'll be
• 54:56
  honest, it's, it's only more recently that I'm, I'm getting
• 54:59
  to really no. Inch.
• 55:01
  Gallon. Yeah.
• 55:02
  Yeah. Is Inch Gallow with clusters a
• 55:04
  workhorse distillery though? For sure.
• 55:06
  Yeah, for sure. We've got some big components.
• 55:11
  And bells. Yeah.
• 55:12
  And, and I just did it on, you know, we had the cask and, and I
• 55:17
  must have tried the the cask and I must have thought.
• 55:20
  It needs something. To finish, and this was a while
• 55:23
  ago and then I can't, I I kind of just forgot about it.
• 55:28
  You're not supposed to say that. No, this is a.
• 55:30
  This is a strategic decision. So.
• 55:33
  And what's the what's the label on this one?
• 55:36
  It's a crown. Well, it's it's it's, it's a nod
• 55:37
  to. It's a cheeky nod.
• 55:39
  It's. It's a nod to Chateau Weekend,
• 55:43
  which the logo of Shattering Chem is a is a crown.
• 55:47
  So this is where this will turn. No, it's not actually.
• 55:50
  Oh, just just a nod. Just a nod, just because it's
• 55:54
  the most famous. I love shattering.
• 55:56
  Chem. This is what, 50?
• 55:59
  7.7% so yeah but but but with inch gour it's a surprisingly
• 56:06
  coastal sailing. Yeah.
• 56:09
  Spirit, it really it's very. For a non peated 1 and.
• 56:12
  Then and then you've just got this very hefty 2 1/2 year
• 56:17
  finish in, in a, in a first fill.
• 56:20
  So turmeric and so it's just very sweet and very salty.
• 56:23
  Love it, love it. It's really that for me.
• 56:26
  I. Try to find it absolutely
• 56:27
  delightful. We we bottled this.
• 56:29
  When was it bottled? So we would have released this
• 56:33
  in like November. Oh, November I.
• 56:36
  Called in at the end of September of last year.
• 56:39
  So we would have, you know, because it takes a while between
• 56:42
  when it goes into the glass and then when the label goes on and
• 56:45
  then it goes to distribution warehouse.
• 56:46
  All riveting stuff, I'm sure you'll agree.
• 56:49
  And yeah, so we would have launched it, yeah, in November.
• 56:53
  It's a It's a funny 1, isn't it? What?
• 56:55
  Was this retail? Sorry.
• 56:56
  This one retails about 75 sheets.
• 56:58
  Crack cracking. So for me, it's as a bottler.
• 57:02
  I try and predict what I think people are like as just George
• 57:07
  and I sometimes get it wrong with the ones that I think are
• 57:11
  going to be the most divisive. This one I didn't think was
• 57:15
  going to be as divisive as it is.
• 57:17
  But even George and I disagree on this one.
• 57:19
  This one is not for everyone. If you don't have a sweet tooth,
• 57:22
  yeah, this one might be a little bit smack around the face.
• 57:27
  It's. Like it's sweet, it's sugar, and
• 57:29
  salt has. Anyone has anyone not is anyone
• 57:32
  like like what Rachel's saying is there's a lot of people
• 57:35
  nodding their head and going this is absolutely cracking.
• 57:37
  Is there anyone going? Not for me because it maybe is a
• 57:39
  bit too sweet is it? Too sweet for me, if I'm honest.
• 57:42
  Vicky. Talk to us.
• 57:45
  Come on, Becky. Away man, you're not usually
• 57:48
  this shy I think it's I think it's interesting I think it
• 57:52
  challenges your palate it really does it's almost like the salted
• 57:59
  liquorice yeah right. That's a good one, you.
• 58:03
  Get the hit of the salt. The saline and then you get the
• 58:06
  sweetness and then it takes your palate.
• 58:11
  This is going to sound really wanky.
• 58:13
  I'm so sorry. But we love, we love it.
• 58:17
  But like, like my tongue's going mat like mental.
• 58:20
  Like it's sweet and then it's salty and then yeah, it's, it's
• 58:25
  that sweet almost is like that really caramel.
• 58:30
  Then it goes back to that proper.
• 58:32
  Yeah. It's hitting every single part
• 58:34
  of my tongue. Yeah.
• 58:35
  I, I think it's very interesting.
• 58:37
  I think it's, I think it's cracking actually.
• 58:40
  It's a drum that makes you think.
• 58:43
  You're championing the bet. You're literally championing the
• 58:45
  bet, Yeah. Count it.
• 58:47
  It's like, it's like you're sitting on some from the North
• 58:51
  East, sitting on Aberdeen harbour, where from Scott?
• 58:54
  Well, I'm. Aberdeen.
• 58:56
  Shire real NE Shire real NE You're sitting sitting either on
• 59:04
  Aberdeen Harbour or or Banff. Bob.
• 59:08
  Bob. Bob.
• 59:10
  Bob. Only somebody from Bob would
• 59:12
  call it. Bob Sand Sand and Fie Huntley
• 59:14
  sand end or. Something like that.
• 59:16
  And you've got like a like a wee little kinpal styling tree of
• 59:21
  sticky toffee pudding and you're getting that that sea breeze
• 59:25
  solid air at the same time. That's what that's what it
• 59:28
  reminds me of. This drama is taking place on
• 59:30
  it, girl. Absolutely, Sun.
• 59:32
  That's probably that's, I mean, I don't know how many times
• 59:34
  probably the wankies we've had tonight, I guess.
• 59:37
  Yeah. I guess we're going to have to
• 59:40
  drive that bomb. We're going to have to go up
• 59:44
  that. We're going to go down there
• 59:48
  with the sea spray hitting us in the face.
• 59:50
  Let's taste just like that for. Me, for me, I would say that
• 59:57
  this is easily the the loudest whiskey we've had and the finish
• 1:00:03
  is absolutely. It's still there.
• 1:00:06
  It's still there. It is.
• 1:00:08
  It's almost like, you know, when you have something really
• 1:00:11
  intense, like, you know, like an Isle like an Octomor or
• 1:00:13
  something like the finish is so long, it's so big.
• 1:00:18
  It's. Just slightly coached the match,
• 1:00:19
  at least it's on that question. Sorry, no go.
• 1:00:21
  At least it's on that question here where one of the things
• 1:00:23
  that we've talked about, and it's a question that I think we
• 1:00:26
  had a discussion last year about what do you think topics of
• 1:00:30
  conversation were like in 2024-2025 and stuff like that.
• 1:00:34
  And one of the things that we were saying is, and, and you
• 1:00:35
  mentioned it earlier on about the, the sort of the boundaries
• 1:00:39
  that the Scotch whiskey industry are healthy versus what the rest
• 1:00:42
  of the world are and stuff like that.
• 1:00:44
  But one of the things I I actually asked was when does,
• 1:00:48
  when does a finish stop being a finish and start to become a
• 1:00:51
  secondary maturation? Yeah.
• 1:00:53
  Because when can you say as, oh, we're finished that in there for
• 1:00:56
  a matter of months versus I mean you said that it's a few years
• 1:00:59
  and you forgot about. That do you know, I mean like I
• 1:01:00
  don't I don't think it any legislation needs to come into
• 1:01:06
  that. No, I think there's some
• 1:01:08
  flexibility some, you know, on a couple of labels we've said
• 1:01:11
  double matured. I tend to just say finished.
• 1:01:16
  I managed to squeeze in 2.5 YR finish in a.
• 1:01:21
  Fresh. Slow Turnberry Because our
• 1:01:24
  labels are small, we have to shrink our labels on our bottles
• 1:01:26
  because they kept on getting increased.
• 1:01:29
  And so we only have a finite amount of space and we want like
• 1:01:33
  a nice little space for, you know, pretty illustration.
• 1:01:37
  So but finishing double maturation, I mean, it's one of
• 1:01:41
  the same really. I mean like, it's, you know,
• 1:01:43
  there's there's, there's double, there's double maturation.
• 1:01:47
  A lot of people say 2 years, yeah.
• 1:01:51
  But you know, if you've got like a 30 year old whiskey and you
• 1:01:53
  give it a 2 1/2 year finish, yeah, it's that's not a double
• 1:01:57
  maturation if the whiskey's 30 years old, of course, it's all.
• 1:02:00
  That I'm paying a little bit about.
• 1:02:01
  It's just a little. But what?
• 1:02:02
  But what you're kind of saying isn't really just time, it's the
• 1:02:05
  flavour as well, right? Yeah, yeah.
• 1:02:08
  I mean, I remember on the podcast, one of the things that
• 1:02:11
  stood out because you were one of the first, you know, the
• 1:02:13
  early podcasts that we did, 1st 10, I believe.
• 1:02:16
  And one of the things that you talked about was, and it's like
• 1:02:18
  from an indie bottler and you've mentioned it tonight.
• 1:02:20
  And incidentally, of the six drams that we're having, this is
• 1:02:24
  the first one that we've had where you've finished.
• 1:02:27
  We've tinkered with it. So, yeah, so and, and and that's
• 1:02:29
  what's a really you get, you get this parcel of casks, you buy
• 1:02:32
  them, you get a spreadsheet sent through to your imagine or
• 1:02:35
  something like that where you go, OK, that looks good.
• 1:02:37
  But at the same time, the the seller is the one that holds all
• 1:02:40
  the cards that say if you're going to buy this, you've got to
• 1:02:42
  buy it all. You've got to buy it as you
• 1:02:43
  can't sample it and what have you.
• 1:02:45
  And I think it was a ball Blair 25 or about 21. 25. 25 And you
• 1:02:50
  said that was one of the first times that you opened the cask,
• 1:02:52
  but also you said this has been maturing this for 25 years.
• 1:02:57
  All I could really do is mess it up rather than try and make it,
• 1:03:00
  rather than just put it out as so the bravery is does it.
• 1:03:06
  If it tastes good, it tastes good.
• 1:03:07
  But does that play an effect on your mind when you're putting
• 1:03:09
  together? When you're putting together a
• 1:03:11
  product, do you feel pressure to go?
• 1:03:14
  Should we finish this? Put it in a fancy finish for
• 1:03:18
  three months, Six months to to to do something?
• 1:03:20
  We never feel pressure for that. No, I mean, I'm so there's so,
• 1:03:24
  so generally, if something tastes Yum, that's bloody
• 1:03:27
  delicious, like great, we can bottle that then then there's no
• 1:03:30
  point in doing it. Yeah, I know that some.
• 1:03:33
  More commercially minded people. Some some some other bottlers
• 1:03:37
  will religiously finish virtually everything.
• 1:03:41
  I just think if it's good as if if it ain't broke, don't fix it.
• 1:03:44
  Well, that's it. If it already tastes great,
• 1:03:46
  don't fuck around with it. Having said that, we're giving a
• 1:03:51
  little Olivoso finish on the 50 year old in the Gordon, but I
• 1:03:55
  wouldn't normally do that. The only reason that I am doing
• 1:03:58
  that is because I trust the quality of the of the quarter
• 1:04:01
  cast that I put put half of the 50 old whiskey.
• 1:04:04
  Into this one. Because we're about to try
• 1:04:07
  shortly the yeah, the the whiskey from that quarter cast,
• 1:04:11
  Yeah. So we we knew it was good
• 1:04:13
  quality. So I'm just giving it just a
• 1:04:15
  little bit of a finish a. Blush.
• 1:04:16
  Yeah, an Olawosso blush. TMI.
• 1:04:19
  Like love it a lot of blush. Yeah, thanks.
• 1:04:22
  Now the inch Gabbard as well. I guess I mentioned them loads
• 1:04:25
  on this podcast because it was such a good podcast.
• 1:04:27
  That's the episode if you get a chance, Stephen Woodcock and one
• 1:04:30
  of the things he in his journey in into whiskey, he he actually
• 1:04:35
  joined Inch Gower. I was his first production
• 1:04:38
  manager Inch Gower. And his phrase about the Inch
• 1:04:41
  Gower distillery was it was like if you'd taken, it's like you
• 1:04:46
  took all the components of a working distillery up into a
• 1:04:48
  plane and kicked them out. And he said that is how Inch
• 1:04:52
  Gower was, because I think he talked about the fact that they
• 1:04:54
  looked at doing a reshuffle of the distillery in the 60s, but
• 1:04:58
  they tried to do it point where they didn't want to stop
• 1:05:00
  production. Yeah.
• 1:05:01
  So basically what they had to start doing was like, well, if
• 1:05:03
  we want to keep production move, have to just move that to the
• 1:05:04
  other next thing. But he talked about even things
• 1:05:07
  like the fact that the to work at the pressure in there was at
• 1:05:09
  the pressure in the stills. The guy used to tap the still
• 1:05:13
  till he knows how how high it went.
• 1:05:15
  And they also had the thing going.
• 1:05:16
  You if you hit that, if you if you put that in there and then
• 1:05:19
  walk a certain at a certain pace to get to there and then hit the
• 1:05:23
  button, you'll get it bang on every single.
• 1:05:25
  This is a guy who had worked there clearly for years and
• 1:05:27
  years. And he knew as soon as he saw
• 1:05:29
  the thing on the dial, whatever it was, if he moved at that
• 1:05:32
  point to the other side of the room.
• 1:05:34
  Once he got to the other side of the room, that was the point
• 1:05:36
  where you, it was of nice contrast when we went.
• 1:05:40
  We were actually at Port a Leith distillery on Wednesday.
• 1:05:44
  Yeah, we had a great time. But you're you you've got this
• 1:05:47
  purpose built distillery that everything's been built with
• 1:05:51
  kind of the, you know, the, the it's we're building this at the
• 1:05:53
  top and it feeds down to this and it feeds down here, feeds
• 1:05:56
  down at the bottom. We're using as less energy as
• 1:05:58
  possible, etcetera, etcetera. It's all been purpose built
• 1:06:00
  meticulously by now. And yet you've got somewhere
• 1:06:02
  like in Scour, which is just organically just.
• 1:06:05
  Yeah, like like Steven said, it's like if you got whatever
• 1:06:08
  and that you would all the components you need for a
• 1:06:10
  discovery, you just kicked out a plane and it landed.
• 1:06:13
  And yeah, he said that's what I think he was sort of beautiful
• 1:06:17
  about it. I think by the time I think I
• 1:06:19
  don't know if this 14 year old would have been part of the
• 1:06:21
  previous one, but he was part of their refurbish of it when they
• 1:06:24
  got 5 million he said and they stripped it back and redid it.
• 1:06:27
  But what's very interesting about this inch cover and also
• 1:06:29
  about the the cars bridge that we had is inch cover is not a
• 1:06:32
  whiskey that's readily available on the market.
• 1:06:34
  There's a foreign fauna, I think that's as well.
• 1:06:39
  There's one in the Diasio special, Yeah, every now and
• 1:06:41
  then. Yeah, I think about that.
• 1:06:42
  There's a 20, so yeah, Yeah. But there's a there's a what's
• 1:06:48
  the, what's the, the Lee? I am not Hunter Lane there.
• 1:06:52
  Douglas Lane. That's what they've got.
• 1:06:55
  I can't remember the name of the bottling that they have, the
• 1:06:57
  brand that they have, but they they've done an inch coward as
• 1:06:59
  well. I've had, but I mean inch coward
• 1:07:01
  for me. I mean, when I was kind of
• 1:07:03
  learning about whiskey, when I hadn't drunk a lot of whiskey
• 1:07:05
  and I was just kind of going, it was one of those ones that just
• 1:07:08
  I completely kind of blindsided you because there you are.
• 1:07:11
  And it's the space side whiskey and you kind of have an idea of
• 1:07:15
  what a space side whiskey should be.
• 1:07:17
  And then you try for me it was a flooring foreigner inch car and
• 1:07:20
  you're like. Yeah.
• 1:07:21
  Absolutely. Yeah.
• 1:07:23
  It's this coastal maritime salty DRAM that's nothing like a Glenn
• 1:07:27
  Farkle or a, you know, figure classic space side.
• 1:07:30
  So it's one of these ones that just bends that whole cons, you
• 1:07:33
  know, which is important ocean, which is important.
• 1:07:35
  The whole notion of like distillery region and regional
• 1:07:38
  character, right. I'm going to do a bit of roving
• 1:07:40
  again. Yeah.
• 1:07:42
  What's my bum there? It's alright, I've got you.
• 1:07:44
  I'm. Gonna go to this gentleman here.
• 1:07:45
  This is the first time in fact, I managed to sell you a ticket
• 1:07:48
  at the bar here tonight. You.
• 1:07:51
  Just caught me on the guard, haven't you?
• 1:07:53
  I have your camera up. A Hammond camera.
• 1:07:55
  Well, but. You now first of all, you are
• 1:07:57
  You are quick to mention that Melbourne is one of the best
• 1:08:01
  cities in the world. Edmund to be sitting in the
• 1:08:03
  world. Exactly.
• 1:08:04
  And now you're also very quick to point out as well that the
• 1:08:07
  Glenn Grant 21 was your favorite of the evening so far.
• 1:08:10
  Just start 84. Yeah, yeah, yeah.
• 1:08:12
  Absolutely. And and that was what was it
• 1:08:14
  worth that that took you about that one?
• 1:08:16
  Just strengthen power just baffled me.
• 1:08:19
  Yeah, some of these other ones a bit mild and meek, but I'm just
• 1:08:22
  power. There we go.
• 1:08:23
  The power. The power of the whiskey.
• 1:08:25
  Power of the nails. Excellent.
• 1:08:28
  Drink responsibly. Tell me, what about yourself?
• 1:08:32
  What about yourself? Our.
• 1:08:33
  Last one was salted pretzels. There we go.
• 1:08:38
  Salty fruits, that's what that was.
• 1:08:40
  What about in bump for just just just?
• 1:08:42
  Just bump, mate, bump. Bumped with that one.
• 1:08:45
  There we go. Absolutely bumped it.
• 1:08:49
  I thought there's they've all been really brilliant and
• 1:08:52
  actually it's been great to have a chance to taste all of them.
• 1:08:56
  So I really enjoyed but I couldn't pick one out.
• 1:08:59
  And did you come across fragrant drops before tonight?
• 1:09:02
  No. No.
• 1:09:03
  So first time and you're going. To buy one of the, I mean,
• 1:09:05
  there's a couple of bottles there for about £200.
• 1:09:07
  You want to go, we'll get you one.
• 1:09:09
  We'll get you buy one before you go.
• 1:09:10
  Well, what's your favorite bean so far?
• 1:09:17
  Quickly the the third one as well in in a weird way, maybe
• 1:09:21
  like that seemed like it was like the whiskiest whiskey.
• 1:09:24
  Yeah, I understand that. WW I like that.
• 1:09:27
  There we go. We'll take that one.
• 1:09:29
  No, I understand. Probably I get that totally.
• 1:09:32
  Yeah, I they, I would agree that they kind of the first three got
• 1:09:34
  better and better. The 4th 1 did punch in the
• 1:09:36
  mouth. As for Bonth, I've got in
• 1:09:39
  trouble talking about bonfires in this show before.
• 1:09:41
  So that's, that's been all done. But you know, they've been
• 1:09:43
  delicious. That's been said.
• 1:09:45
  Right, Jake, you forgot your top button tonight.
• 1:09:51
  You slag. My confidence is going.
• 1:09:55
  Then where did you get your salt turns from your cask?
• 1:10:05
  Space side cooperage. Space side, yeah, yeah.
• 1:10:07
  Yeah. We, we trust them.
• 1:10:09
  We trust. Them they we've, we've, we've
• 1:10:11
  done a, we've done a two or two or three.
• 1:10:13
  So turn 33. So turn.
• 1:10:15
  Finishes. It's all been delicious.
• 1:10:17
  And they've all been 'cause, you know, soda.
• 1:10:20
  They're not real. It's a it's a really clean
• 1:10:23
  they're. Not real.
• 1:10:24
  So it's a very. Clean cask.
• 1:10:26
  Well, it's a certified. Sorry, it's.
• 1:10:28
  No. They're not they're.
• 1:10:29
  Not real. So turn cask like the the number
• 1:10:31
  of casks that are bottled in so turn within a year versus the
• 1:10:36
  number of whiskey distilleries that fill so turn casks.
• 1:10:39
  There's a bit of a discrepancy between that number.
• 1:10:41
  So what? So what the industry does is
• 1:10:43
  they use a high pressure washer to blast casks with some sort of
• 1:10:50
  so turn wine and it but but high pressure wash so it forces the
• 1:10:55
  sotorne into the wood. This is not a real sotorne.
• 1:10:58
  Cast needs must. Do you know what I mean?
• 1:11:00
  Needs. In the same way that Sherry
• 1:11:02
  casks are not real Sherry casks 95%.
• 1:11:05
  And that's a bit. That's a bit of Sherry gas are
• 1:11:08
  not Sherry gas. Yeah, they are casks that they
• 1:11:11
  are casks that have been seasoned.
• 1:11:12
  No, no, with the Sotorne it's not seasoning.
• 1:11:15
  This is a high pressure washer. Washer.
• 1:11:17
  You know, yeah, and with the bone closure.
• 1:11:19
  And do that again. All right.
• 1:11:24
  OK, OK. Too much and.
• 1:11:27
  Under high under high pressure they blast the the inside of the
• 1:11:32
  cast with so turn high pressure. But what it does is it has the
• 1:11:35
  desired result. Do you think anyone's ever clean
• 1:11:37
  their driveway or high pressure washer and so turn?
• 1:11:41
  I wouldn't want it, there'd be bugs all over.
• 1:11:43
  It it would be wouldn't that is. That is that legal for?
• 1:11:50
  Yeah. Yeah.
• 1:11:52
  Can you do that? Yeah.
• 1:11:53
  They do it. So they do it, yeah.
• 1:11:55
  But like, you know, Sherry casks are not like 90 like 98 percent
• 1:12:00
  or. Oh, where'd you get that figure
• 1:12:03
  from George Butthole? Yeah, I thought so.
• 1:12:10
  They're not real Sherry casks. So like, you know you are.
• 1:12:13
  They are allowed to. They're Sherry season casks.
• 1:12:17
  And is that the same sort like Sherry?
• 1:12:20
  No. So there's certified and then
• 1:12:21
  there's non certified. So you can get Olaroso casks and
• 1:12:25
  then there's Olaroso Sherry casks and there was a difference
• 1:12:30
  between betwixt the two. It's the time of the season.
• 1:12:33
  Right, Sir, This is the first time you've ever been here.
• 1:12:35
  Yeah, indeed. Thank you very much.
• 1:12:37
  I'd love to ask a wee question about the difference in between
• 1:12:39
  the casks that you've not really applied it.
• 1:12:43
  Towards. The difference, like I'm about
• 1:12:45
  history person myself, so the grain that you started with is
• 1:12:48
  something that is like almost to me a heritage project.
• 1:12:50
  And it is a wonderful thing to do to actually do that.
• 1:12:53
  And that's a really interesting in comparison to actually
• 1:12:55
  changing these spirits and then, you know, applying a finish like
• 1:12:58
  you do. Yeah.
• 1:12:58
  I wonder what you enjoy more. Do you enjoy apply more of a
• 1:13:01
  finish or do you enjoy this? Yeah.
• 1:13:04
  From a, from a ego point of view, I would say from, from
• 1:13:08
  like a, from a interested sort of dicking around point of view,
• 1:13:13
  an experimental point of view. It's obviously really great when
• 1:13:16
  you get something right and then other people get to enjoy it and
• 1:13:20
  you're like, oh, I'm class. I say me.
• 1:13:23
  It's him that makes all the, all the finishing decisions to be
• 1:13:25
  fair. So, but we, we like George said,
• 1:13:30
  if, if it ain't broke, don't fix it.
• 1:13:31
  Do you know what I mean? And you have got a real
• 1:13:34
  responsibility not to because we're bottlers and yeah, we're
• 1:13:39
  pick casts and yeah, we would decide what, what we're going
• 1:13:41
  to, you know, at what point we're going to bottle it and,
• 1:13:45
  and how old it's going to be, etcetera.
• 1:13:46
  But that's someone else's work. That's someone else's work.
• 1:13:51
  It's not our work and we've got a responsibility of those
• 1:13:55
  people. And to the wider oh God, I sound
• 1:13:57
  like a right one. I'm not sure.
• 1:14:00
  But in answer to your question like, sometimes you just
• 1:14:04
  shouldn't do it if it already tastes good, so.
• 1:14:08
  When it comes to stuff that we haven't finished, I'm not going
• 1:14:13
  to in any way suggest that this is my response.
• 1:14:18
  This is my work. No.
• 1:14:20
  I mean, I, I put it into, I, I bought it, I tasted it, I went,
• 1:14:23
  oh, it's bloody delicious. That's exactly what you sound
• 1:14:27
  like. It's ready to go into the
• 1:14:29
  bottle. Yeah, that's a decision, but
• 1:14:32
  it's an easy decision to make because you're tasting like Yum.
• 1:14:34
  That's delicious. I, I, I get a kick out of giving
• 1:14:38
  finishes to casks. I am quite and I overuse this
• 1:14:43
  phrase, but I'm quite gung ho. I have always believed this and
• 1:14:48
  sound like a broken record when I say this.
• 1:14:50
  I believe that if you've got good spirit and good wood
• 1:14:53
  quality, the result is going to be great.
• 1:14:57
  You know, certain spirits do lend themselves to certain types
• 1:15:01
  of wood, but ultimately good spirit, good wood, it's going to
• 1:15:04
  be good whiskey. You know, when I was re racking
• 1:15:09
  stuff, giving casks finishes before we had a brand because I
• 1:15:13
  just knew that we were heading in that direction.
• 1:15:16
  So I was doing some funky finishes and some unusual
• 1:15:19
  finishes. One of the one of the kind of
• 1:15:22
  the proudest finishes that I've done that which was in our
• 1:15:25
  inaugural releases two years ago was an art more that I just ran
• 1:15:31
  a bit. I was like Oh yeah, fuck it,
• 1:15:32
  stick it into a mezcal barrel. So stuck it into a mezcal barrel
• 1:15:36
  and after three months sampled it, stunning it.
• 1:15:39
  Was not. It was disgusting.
• 1:15:40
  After six months, sampled it. Still disgusting.
• 1:15:44
  Still disgusting. Nine months.
• 1:15:45
  Stunning 12 months. Stunning.
• 1:15:50
  For me it just got better and better.
• 1:15:52
  For me it was CAC until last. And I can't.
• 1:15:56
  And I can't get hold of any Merskar.
• 1:15:58
  I'm glad I did that one. But like, after three months, I
• 1:16:01
  tried to buy like another dozen mezcal bows just just just
• 1:16:04
  running with it. But there's just, you know,
• 1:16:07
  competing against all the huge corporations for mezcal bows.
• 1:16:11
  And also, you know, over 90% of mezcal is not aged.
• 1:16:14
  So like, you know, it's going to end up being like Sherry.
• 1:16:18
  I was going to say what you need to do is you need to get your
• 1:16:21
  high pressure washer in a big idea.
• 1:16:23
  MAGA as. Well, yeah, good.
• 1:16:25
  To hear it, except that you that mezcal has to be bought or you
• 1:16:28
  can't buy bulk mezcal. There you go.
• 1:16:31
  Oh, there's a problem then. Well, what we're going to do is
• 1:16:33
  we're going to get, we are reaching our final two drams of
• 1:16:36
  the evening. Woo.
• 1:16:39
  But it's been a great Friday night so far.
• 1:16:44
  Really enjoyed myself. We've had some fantastic drams
• 1:16:47
  and looking forward to a few good few more.
• 1:16:50
  So the last two drums we've we've just finished off our
• 1:16:52
  lunch car 14 George this next drum here I have it down a
• 1:16:56
  liquid 8 year old. Yep.
• 1:16:59
  See so liquid there we go. Yep, liquid 8 when it was 5.
• 1:17:06
  So it was it was originally in a in a generic refilled bourbon
• 1:17:11
  hogs head and when it was 5 and a bit years old.
• 1:17:16
  Wait hold on six and a bit years old.
• 1:17:19
  I they split the hogs head into two first fill Olarosso quarter
• 1:17:24
  casks left them for it says 2 years but I think it's much
• 1:17:31
  closer to three. And then and then just ordered
• 1:17:37
  samples from them both. One of them was super super
• 1:17:42
  intense and then the other one was a bit lighter.
• 1:17:46
  Sat at home on the on the sofa and just, you know, threw them
• 1:17:52
  into the same glass and it kind of balanced out the difference.
• 1:17:55
  And so, so, so that's that. So you married them together?
• 1:17:58
  Yep. Yeah.
• 1:17:59
  So it's. Yeah, it's just just.
• 1:18:01
  Brought the whiskey back together.
• 1:18:03
  Yeah, after, you know, after two to three years and.
• 1:18:06
  The label and this one here is a is a.
• 1:18:08
  So, well, it's a swan 'cause it's it's, it's Linkwood.
• 1:18:11
  So you've got the. Fauna.
• 1:18:13
  The Swanas. Yeah, representing the Swan
• 1:18:15
  Pond. Yeah, there's a, there's a, they
• 1:18:17
  have resident Swans that. Which is nice.
• 1:18:20
  And then just a couple of casts on bubbling that too.
• 1:18:24
  I was a Sherry tart. I've been pressing the Sherry
• 1:18:26
  tart of the podcast. Unfairly, I would say.
• 1:18:30
  Well, you're you're the Sherry tart.
• 1:18:32
  I'm. The Sherry Tart of the I'm the
• 1:18:34
  Sherry Tart of the podcast I've been I.
• 1:18:36
  Believe that. Ross christened me that right.
• 1:18:39
  Ross. Take.
• 1:18:40
  One and drink a Japanese slipper in Uno mass and and also has
• 1:18:46
  admitted to on the podcast enjoying a sweet Sherry as a 21
• 1:18:51
  year old. He sounds.
• 1:18:52
  Like he's projecting. He's projecting.
• 1:18:54
  Yes, but that is having tasted an ABV of this one. 57
• 1:18:59
  something. Is it 57 point?
• 1:19:02
  8 And again, you could you could set that comfortably without
• 1:19:05
  having to add too much water, if any at all.
• 1:19:07
  Absolutely delightful. I did pick something up in the
• 1:19:09
  audience and you said, George, I had spent five years in a refill
• 1:19:13
  bourbon barrel. You said, oh, just like your
• 1:19:15
  coffee. Mark bought me some Mark bought
• 1:19:21
  me some coffee beans that were finished in a Linkwood in a
• 1:19:24
  Linkwood. They were just.
• 1:19:25
  Coffee. Beans.
• 1:19:27
  No, it's not uncommon. Yeah, that dude.
• 1:19:33
  Yeah, Fable is it the independent about that they've
• 1:19:35
  been finishing them in their old.
• 1:19:37
  Cast. Yeah.
• 1:19:37
  No. I I think I thought it was
• 1:19:39
  Wolfen. Is it not Wolfen?
• 1:19:41
  Wolfen I've been doing something as well recently with.
• 1:19:43
  I think, I think I met him at at at the like the.
• 1:19:46
  The market in leaf. The market in leaf yeah, which
• 1:19:49
  where we live and. Why not?
• 1:19:51
  You know what I mean? You should have picked up.
• 1:19:53
  You should. You should have picked up some
• 1:19:54
  some of the empties. Whisky, fast coffee, There we
• 1:19:57
  go. Was it?
• 1:19:58
  Is it? A quick question about the
• 1:19:59
  casting and. It's this the idea about single
• 1:20:01
  castle? You start with a single cast of
• 1:20:03
  Linkwood, Yes. You put it into two quarter
• 1:20:06
  casts, Yeah. And then put in the bottle.
• 1:20:08
  Is that single cask or not? Doesn't matter.
• 1:20:10
  We don't say single cask on the level.
• 1:20:12
  No, but he's just asking you. Is he single cask?
• 1:20:15
  No, no, no, it's, no, it's. Not.
• 1:20:18
  Yeah, So that's not all right. So today, Guy, we're at the same
• 1:20:21
  thing. SWA guy from Hello Hello hello
• 1:20:30
  looking for sponsorship shades of when we boot off com Graham
• 1:20:34
  yeah I mean that was. Is it?
• 1:20:36
  Well, it's definitely not a single cast, Yeah.
• 1:20:40
  Well, I mean, I don't know because it's technically.
• 1:20:42
  No, it's not right. OK, right, fine.
• 1:20:44
  So on that on. That definitely not single cast.
• 1:20:48
  On on that note, yeah. Yeah, my guy.
• 1:20:51
  Once you move single casks, one CAS that could have come from
• 1:20:55
  many casks. Once you move that from 1 bonded
• 1:20:57
  warehouse to another, any traceability of what happened to
• 1:21:01
  that whiskey vanishes. Yeah, that's.
• 1:21:05
  And and that's. The same with a lot of things.
• 1:21:06
  Isn't it between warehouses? Yeah.
• 1:21:08
  So honestly, that that that that's the that's the case.
• 1:21:10
  So there are many things that you could easily call a single
• 1:21:12
  cast because there's no evidence to to say otherwise.
• 1:21:16
  Yeah. So that's a single cast.
• 1:21:19
  I don't think it is. I mean, I mean, you know, I mean
• 1:21:21
  it says is finished in two fresh Oliver so cold casks.
• 1:21:25
  But yeah, I think what we're saying is.
• 1:21:27
  Yeah, also, it's been finished, man.
• 1:21:28
  Like there. Are lots of people not lots.
• 1:21:30
  There are some people who are saying single cask on the
• 1:21:33
  bottle, yes. Who they're not, and it's not.
• 1:21:36
  Even though it's one cask of whisky that's gone from that
• 1:21:38
  cask to another. Cask I don't, I don't think
• 1:21:40
  that's there's no, I don't think people are necessary trying to
• 1:21:43
  hoodwink anyone there. I think that there's with along
• 1:21:46
  with a lot of rules with SWA and and bottling and stuff.
• 1:21:50
  There's just a lot of kind of confusion.
• 1:21:53
  Yeah, You know what I mean? I don't think people are setting
• 1:21:55
  out to deliberately hoodwind people.
• 1:21:57
  I just think sometimes the rules are a little bit hard to
• 1:22:00
  interpret. Some people are very good at
• 1:22:02
  creatively interpreting those rules, but I don't think most
• 1:22:05
  people set out to do that. And one of the things that we
• 1:22:08
  want to talk about tonight is we've mentioned about the
• 1:22:12
  challenges associated with the whiskey industry at the moment.
• 1:22:16
  And we mentioned earlier on about, you mentioned earlier
• 1:22:19
  about the fact that like the whiskey industry, you talked
• 1:22:21
  about your your casks that had gone into the single green.
• 1:22:26
  And you're saying about like the economic climate.
• 1:22:28
  Now we've heard people talking over the last year, 1215 months
• 1:22:31
  about the fact that like it's becoming harder and harder.
• 1:22:35
  We've we've already mentioned cask costs that we're having to
• 1:22:38
  see for people like yourself, bottlers and distilleries.
• 1:22:41
  Yeah, the the energy prices are rising, the the cost of wages
• 1:22:45
  are everything going up. So the cost of whiskey is going
• 1:22:47
  up. We've seen that.
• 1:22:48
  But one of the things that we've also seen very recently, within
• 1:22:50
  the last few months is the good friends of ourselves, good
• 1:22:54
  friends of the podcast, Woodrow's of Edinburgh, the race
• 1:22:57
  to the bottom edition, the 101 Macallan, No, sorry, the
• 1:23:01
  Highland mother lover. The mother lover.
• 1:23:04
  So from your own point there, you guys are in the industry,
• 1:23:06
  you guys are buying cars, you guys are selling whiskey, yeah.
• 1:23:09
  What's the challenges that you guys think you're facing in and
• 1:23:11
  what's it like in that kind of situation with the the, the sort
• 1:23:14
  of race to the bottom so. It's, well, to be honest, I
• 1:23:17
  mean, EU, especially the UK market for whiskey and, and
• 1:23:21
  particularly for independent bottling.
• 1:23:24
  And that's what I'll speak to because that's my experience.
• 1:23:26
  It's, it's bloody challenging because of all the reasons
• 1:23:30
  you've just mentioned. People are skinned, people that
• 1:23:33
  shouldn't be skinned or skinned. Like, do you know what I mean?
• 1:23:35
  People that are usually comfortable are skinned, which
• 1:23:39
  you know, like for the first time ever, you're hearing people
• 1:23:41
  that have have got a relatively decent salary that are like, oh
• 1:23:44
  shit, I'm going to have to not buy that extra thing and, and
• 1:23:47
  whatnot. But also for us as independent
• 1:23:50
  bottlers, everyone and their dog seems to be doing it as well.
• 1:23:54
  And I guess why not? It's a free market, but it's,
• 1:23:56
  there's a lot of hobbyists as well, which sometimes clouds the
• 1:24:02
  well. It's just people like new and
• 1:24:05
  exciting things, I guess. And so their head is turned.
• 1:24:07
  I mean, we're very lucky in the sense that I think we've got
• 1:24:10
  quite a, a really good loyal, like supporting like base of
• 1:24:16
  buyers And like obviously that's really lush and humbling that
• 1:24:20
  someone would trust our taste and palate and what we're doing.
• 1:24:23
  But, you know, there are so many people trying to hand at it
• 1:24:27
  probably a little bit too late. I think we might have been a bit
• 1:24:29
  too late as well. Do you know what I mean in
• 1:24:31
  relation to the kind of race to the bottom thing?
• 1:24:35
  You know, Woodrow's Megan and Woody were doing that kind of,
• 1:24:38
  I'm not going to really like speak to their intentions
• 1:24:41
  because I think that they've, I mean, they've written a really
• 1:24:43
  interesting article to that. No, no, no.
• 1:24:49
  No, no, they've written like a really good article online about
• 1:24:52
  it and they they say why they've done it.
• 1:24:54
  For me personally, I'm seeing like quite a lot of weirdly a
• 1:24:57
  lot of like anti anti independent bottler sort of
• 1:25:03
  rhetoric online right now. I think there's a bit of
• 1:25:05
  conflation of issues with the price of everything going up,
• 1:25:09
  the price of OB bottlins going up, and people are kind of
• 1:25:13
  looking at independent bottlers. And I've seen a lot of people
• 1:25:15
  kind of almost saying, not that we're the bad guys, but like,
• 1:25:19
  why are we so expensive? Yeah, You know what I mean?
• 1:25:22
  And so when Woodrow's did that very interesting sort of
• 1:25:26
  experiment, there was a lot of I, I honestly thought it was
• 1:25:30
  really cool. And I read quite a few like
• 1:25:32
  things online where people didn't think it was that cool.
• 1:25:35
  And people are kind of thinking, you know, what's the problem if
• 1:25:38
  it's cheaper for the consumer. Well, it's, it's an interesting
• 1:25:42
  position to be in because we've talked about this in the pod
• 1:25:44
  lots, I guess is the fact that, and I mentioned it earlier on
• 1:25:47
  is, yeah, some, the industry seems to be going into an area
• 1:25:51
  where some people will tell you that where the industry is going
• 1:25:54
  into decline. Some people will say that the,
• 1:25:56
  the decline is nothing to panic about.
• 1:25:58
  It's just the way it works historically and stuff like
• 1:26:00
  that. I spoke to somebody who'd been
• 1:26:01
  in the industry for over 2530 years and he said, look, the
• 1:26:04
  whiskey industry in my times had two, two layers, very good and
• 1:26:08
  good. And he said, and right now we're
• 1:26:09
  just going down to the good times, but we're just coming out
• 1:26:12
  very good times. However, there's other people
• 1:26:13
  that will tell you, you know, and there's a lot of new
• 1:26:15
  distilleries out there. There's and, and, and as we've
• 1:26:17
  talked about the costs associated, yeah, yeah, are
• 1:26:19
  massive. We've, we've only talked about
• 1:26:21
  tonight about the costs of casks.
• 1:26:23
  Yeah. George, you've mentioned about
• 1:26:25
  situations where you've bought casting and I can't really
• 1:26:28
  afford to buy these or anything. That's the cast that doesn't
• 1:26:31
  include the costs of bottle glass labels.
• 1:26:34
  All the other costs. Associated with you guys to try
• 1:26:36
  and get out which will fix your pricing as.
• 1:26:37
  Well yeah, well the tax is the biggest fucker.
• 1:26:40
  It's the tax to be honest, right?
• 1:26:42
  The tax. The tax is the tax is shy.
• 1:26:45
  Yeah. And that's just in.
• 1:26:47
  Regards to to Woody, I thought what he did was awesome.
• 1:26:50
  Good on him. Yeah, I said at the time, like
• 1:26:53
  kudos, race to the bottom. I mean so.
• 1:26:56
  I think it's quite interesting just to position because there's
• 1:26:59
  been a lot of chat when the whiskey industry about
• 1:27:01
  everything's been over. Inflated.
• 1:27:05
  Not over inflated, but over what's the word?
• 1:27:08
  I'm struggling for the word, but where you kind of not over
• 1:27:11
  commodify, but over, you know, you're you're no making things
• 1:27:16
  more. Premiumised.
• 1:27:17
  Premium over premiumised, whereas this is the kind of the
• 1:27:20
  other side of the coin to some. Extent you know the market will
• 1:27:24
  correct itself, it always has done if prices not.
• 1:27:27
  Correct itself that much? If prices if prices go up and
• 1:27:32
  too much then people won't buy the bottles and the prices will
• 1:27:35
  come down. Market does correct itself.
• 1:27:38
  The entire Scotch whiskey industry operates on a like A7
• 1:27:41
  year cycle, right? Always has done.
• 1:27:43
  Yeah, it has done since long before anyone in this room was
• 1:27:47
  alive. And how does that affect, I
• 1:27:48
  mean, one of the things we. We, it's, it's, no, it's no,
• 1:27:51
  it's no different now, you know, going back five to 10 years ago,
• 1:27:56
  you know, we, we, we have enjoyed, I think we've basked in
• 1:28:00
  the sun of, of glorious Scotch whiskey boom.
• 1:28:04
  And, and, and, and it's, and we're just, we're just on the
• 1:28:07
  other side of it. It's still, it's still good.
• 1:28:09
  Like the fact that there are so many new independent bottlers
• 1:28:11
  coming out, as you say, it's very good or good.
• 1:28:15
  Either way, it's still good. It is getting a crowded market
• 1:28:19
  and that's fine. It just means that, you know,
• 1:28:22
  there's more competition. So shops, retailers and whiskey
• 1:28:26
  drinkers, the people in this room, they're going to be more
• 1:28:29
  discerning, you know, they're going to be less inclined to
• 1:28:32
  overpay for something when when there's a nice spread of
• 1:28:37
  options. That's very nice for you, but
• 1:28:39
  you don't have to sell the bottles, darling.
• 1:28:42
  But from a, when you look at it and say from an independent
• 1:28:46
  bottler's point of view, one of the things that we've talked
• 1:28:48
  about on the podcast before is the fact that, you know, that
• 1:28:51
  this, the distilleries, there's a, there's a lot of chat about
• 1:28:54
  overproduction. People went into hyperdrive and
• 1:28:56
  no one's talking about lowering production.
• 1:28:59
  Yeah, everyone for the last three, 4-5 years has always been
• 1:29:02
  talking about raising production.
• 1:29:03
  Every distillery said we've upped our production up to
• 1:29:05
  production, up to production. And everyone's now starting to
• 1:29:07
  go conjunct from a new distilleries.
• 1:29:09
  Yeah, everyone's starting to go. Hang on a minute now, if
• 1:29:12
  everyone keeps upping their production and no one's
• 1:29:14
  tailoring it all for tailoring. And saying.
• 1:29:16
  Let's load it down. No, that means there's.
• 1:29:19
  Not now. Well, they are.
• 1:29:20
  We're starting to see that, yeah.
• 1:29:21
  You know, our disabilities that are well, that's.
• 1:29:23
  What he was saying we're. Going from 7 days to five.
• 1:29:26
  Days. But from.
• 1:29:26
  Five days or seasonal? Yeah.
• 1:29:28
  And but The thing is, there's going to be potentially a lot of
• 1:29:31
  whiskey sitting around. Now.
• 1:29:34
  From a cash flow point of view into for an income point of view
• 1:29:37
  from these distilleries, does that put you in a positive
• 1:29:40
  position in the sense that for it is a big money earner for
• 1:29:44
  distilleries to use independent bottlers like yourselves just
• 1:29:48
  suddenly go hang on a minute, we've got an inventory of cash
• 1:29:51
  stock that we could probably shift that we don't need?
• 1:29:54
  Well put it put it this way, I've.
• 1:29:56
  Been buying loads of really affordable cash.
• 1:29:58
  Well, yeah, that are really old. That are, in some cases, you
• 1:30:03
  know, 3040% cheaper than they were two years ago.
• 1:30:05
  Because I'm pure buzz. And, and I must say as well.
• 1:30:08
  And that would happen. And that's The thing is last
• 1:30:11
  year we talked to, well, we talked to Woody and Megan about
• 1:30:14
  it and we've talked to other independent bottlers about it.
• 1:30:16
  And as you said, it's a buyer's market now.
• 1:30:18
  And one of the challenges that people have said is that, and
• 1:30:20
  you've mentioned it tonight, is that the seller holds a lot of
• 1:30:24
  the of the cards in that sense, they can say, no, you'll buy
• 1:30:27
  this as a job lot or as it is, you don't get a chance to sample
• 1:30:30
  or anything like that. And that's, that's just hard
• 1:30:32
  lines. If you get a dud cast, you get a
• 1:30:33
  dud cast. If you get a good cast, well
• 1:30:35
  done, you've done great on that. That's just part and parcel of
• 1:30:37
  it. Whereas now, you know, and in
• 1:30:39
  the future are we going to start to see you guys holding a little
• 1:30:42
  bit more power and then it goes. I hope so.
• 1:30:46
  No, it was just over the pricing then in terms of the pricing
• 1:30:50
  though, you're saying the. Pricing, the pricing is the most
• 1:30:52
  important thing. Like, you know, there's a lot of
• 1:30:54
  refilled wood in Scotland. The pricing is the most
• 1:30:58
  important thing to, to, to, to finish whiskey that's in
• 1:31:00
  knackered cat casks, knackered, exhausted wood.
• 1:31:04
  That's a minor expense compared to actually buying stuff to
• 1:31:07
  begin with. I'm just happy that the prices
• 1:31:09
  are going down. Yeah, there's, there's well aged
• 1:31:11
  stock that I'm being able to, Yeah, I'm not going to, I mean,
• 1:31:15
  I might bottle, you know, like like last week I bought like a
• 1:31:18
  parcel of some cast from a, from a single bottle of distillery
• 1:31:22
  and I bought like 10 of them. I'm going to bottle probably 1
• 1:31:25
  next year if it tastes good. And then the others maybe maybe
• 1:31:28
  one a year or two a year for, for the next few years.
• 1:31:31
  And I'm, I'm and they're in good wood too, which is great.
• 1:31:34
  But everyone likes good wood. But but.
• 1:31:38
  I need to be put down. Sorry, I'm so sorry and shit,
• 1:31:47
  sorry. And no, I think right.
• 1:31:58
  Trademark. It was fantastic, it was
• 1:32:01
  fantastic and it was. So the last round.
• 1:32:03
  We are going to move on to the last round, yeah.
• 1:32:05
  Last round. Yeah.
• 1:32:06
  But I would say on that liquidy, it was one of those grams that.
• 1:32:09
  Just like defies its age a wee bit.
• 1:32:10
  Yeah, it's. Probably tasty, isn't it?
• 1:32:14
  It's. Good, isn't it?
• 1:32:15
  You know, it just it's good. Delicious.
• 1:32:17
  Yeah, like liquid. I think liquid the spirit shines
• 1:32:20
  through a lot. It's still a lot.
• 1:32:22
  Very red appley appley, very appley spirit.
• 1:32:26
  It's. Sweet.
• 1:32:26
  It's like a toffee apple. And are you going to ask me the
• 1:32:30
  price? Because I'll.
• 1:32:31
  How much? How much does that one take me
• 1:32:32
  back? Depending on the retailer, it
• 1:32:34
  retails between 60 and 65 lbs. 16 that's, that's good value
• 1:32:39
  there. Good value.
• 1:32:40
  There we go. Fantastic, right?
• 1:32:42
  So we're on to our last one in our core 14I.
• 1:32:45
  Believe. I have our five indie bottles
• 1:32:48
  boys. Is this the we've had we've had
• 1:32:51
  we've had a night. Of course Glen Todd got
• 1:32:53
  relationship Ardmore is. Absolutely, I love Ardmore.
• 1:32:55
  I'd happily have more. I'd live in Ardmore.
• 1:32:58
  Yeah, more Ardmore. So this is, this is our third
• 1:33:00
  Ardmore that we've released in two years.
• 1:33:03
  They were all sister casts weren't there and and you
• 1:33:06
  finished them all at the same time.
• 1:33:07
  First one was. Finished them differently.
• 1:33:09
  Yeah, so the first one was mess calm, right?
• 1:33:12
  The second one was Appleton Rum right dog.
• 1:33:15
  Yeah, dog Rum. And third one, the one that is
• 1:33:17
  in your glass is, and I know some people, people don't like
• 1:33:20
  this term, but virgin oak and this has had the longest finish
• 1:33:25
  out of all three and it's been finished for 2 1/2 years.
• 1:33:29
  And it does something really, really interesting to to the
• 1:33:33
  spirit. It's AI my, I'll just tell you
• 1:33:37
  my and I'm just going to ruin it for you right now because this
• 1:33:40
  is all you're going to be able to think about if you know what
• 1:33:42
  this is. It just tastes like fisherman's
• 1:33:44
  friends to me there. We go, I was standing.
• 1:33:47
  I was I was at the football on Tuesday.
• 1:33:49
  It's like I was standing next to somebody that was eating a fresh
• 1:33:53
  chewing a fisherman's friend. So we'll have to see if it
• 1:33:56
  tastes a bit like that. But in bomb, No, I was I was
• 1:33:59
  standing next to bomb. I was standing next to you.
• 1:34:00
  It was the guy standing next to me grave.
• 1:34:02
  I've not got a drama this because I was a glass of wine.
• 1:34:04
  If you really told me a small one, that would be fantastic.
• 1:34:08
  I didn't know. I'll know.
• 1:34:09
  But Fisherman's Friend, I don't know what it is.
• 1:34:11
  It's one of those ones where if you're standing in the vicinity
• 1:34:14
  of someone having a fisherman's Friend, you know they're having
• 1:34:16
  a fisherman's friend. Yeah, it's a, it's a very sort
• 1:34:21
  of. There's a weird peppermint sort
• 1:34:23
  of leathery note to. It 61 point.
• 1:34:27
  Six yes, 61%. So this this guy is going to
• 1:34:32
  clean your sinuses out for show. And it's it's big, it's bold,
• 1:34:37
  it's it's dirty. There's an oiliness to it.
• 1:34:41
  It's I love this drum, but I know that it won't be for
• 1:34:44
  everyone. So the illustration on this one
• 1:34:47
  as well is a wee alligator in reference to the fact that we
• 1:34:52
  believe that the cask was heavily charred and as you.
• 1:34:55
  Know you can smell. You can smell huge char on the
• 1:34:58
  nose. Yeah.
• 1:34:59
  Yeah, well, and there is a hardliness to it as well.
• 1:35:03
  Well, as we go through, I'm going to quickly go through our
• 1:35:06
  our last drum as people are chatting tents.
• 1:35:10
  We've never. Is this the first indie bottler
• 1:35:11
  spotlight that you guys have been to?
• 1:35:13
  How do you found it so far? It's excellent.
• 1:35:16
  Thanks for watching. Linkwood is something which I've
• 1:35:18
  tried before, Thompson brothers that are really good.
• 1:35:20
  They're brilliant, which I really enjoyed.
• 1:35:23
  The one before was the inch gauge.
• 1:35:26
  Inch gauge sorted, finished in the sorted terms.
• 1:35:30
  I think the Merkin did a lovely Saturn cask and it reminded.
• 1:35:33
  Me of the. Arden Merkin return.
• 1:35:35
  So really, really nice. Two really good drums.
• 1:35:37
  Brilliant. What about yourself?
• 1:35:39
  Liquid. It might sound really weird.
• 1:35:40
  I was getting in a cola. Cube cola cubes.
• 1:35:43
  Yeah, Yes, my life. Is not shredded like a.
• 1:35:45
  Cola Cube actually enjoyed. That experience much better, but
• 1:35:47
  it's that kind of sweet, kind of slightly kind of bitter at the
• 1:35:51
  same time. It was a lovely absolutely.
• 1:35:53
  Fantastic. What about yourselves, ladies?
• 1:35:55
  Absolutely delicious, Every single one.
• 1:35:59
  I'm not so sure on the last one. Fair sheds, man, Fair sheds.
• 1:36:04
  Well, I'm from like obviously no, not outside Huntley.
• 1:36:10
  I would like to add 10 minutes long road from connectment and I
• 1:36:15
  just you cannot get on with it. But everything else has been
• 1:36:19
  spectacular. Why is it where you're from have
• 1:36:21
  something to do with you not being able to?
• 1:36:23
  I like to just reference it. It's just like, pretty hotly.
• 1:36:26
  Hotly. And it's.
• 1:36:28
  Just not for me. You know?
• 1:36:29
  It's not hotly drum. It's not hotly drum.
• 1:36:32
  Brilliant, right? I'll see you in Bonf, right?
• 1:36:34
  What about yourself? Hi.
• 1:36:35
  Usual. That should be that very really
• 1:36:37
  fantastic one. I'm from Greenock and this is a
• 1:36:39
  Greenock drum set from. Greenock.
• 1:36:41
  Yeah. You've got a straight hair and
• 1:36:46
  curly teeth is usually. What?
• 1:36:49
  I'm saying, he's A5, mate. They've allowed me and the
• 1:36:52
  Diggles for one night, one night only.
• 1:36:54
  I've got to go back in the train.
• 1:36:55
  I've got to get myself back up to the West Coast as soon as I
• 1:36:57
  can. So well, now I'm allowed to
• 1:36:59
  enjoy my whiskey, Sir. You've.
• 1:37:01
  Been. Left, you know, gives you a
• 1:37:03
  thumbs up. Jake, I was like yourself.
• 1:37:10
  It's been good. I'd say the Glenn Grant is
• 1:37:12
  probably your highlights. The Glenn Grant.
• 1:37:14
  The WW. Yeah, the whiskey.
• 1:37:21
  Having been to every independent bottler spotlight but one, this
• 1:37:25
  has been by far my my favorite. This has been this.
• 1:37:32
  This has been this has been drama for drama.
• 1:37:34
  Just getting bare embarrassed. Was it Was it the whiskey or the
• 1:37:37
  the the mileage? Shake shaped.
• 1:37:39
  From us. Oh, I didn't listen to a word
• 1:37:41
  they said, but it. Was quite right.
• 1:37:43
  A wise man, a wise there. Was there was noise coming from
• 1:37:46
  the room? Well, I enjoyed for some very
• 1:37:48
  splendid whiskey. Come with a.
• 1:37:49
  DRAM Maggot. Come with a drums, enjoy the
• 1:37:51
  chat. What were you lies over here
• 1:37:52
  for? Enjoyed it.
• 1:37:54
  Plenty of Tamil banner as well I would call that.
• 1:38:00
  Fantastic, actually really like the the last one as well.
• 1:38:05
  It's my kind of drama as well. Fantastic.
• 1:38:08
  Whenever you say it's like, oh, it could be for some folk and
• 1:38:11
  something, I'm like, it's for me.
• 1:38:13
  That's it. It's hard to somebody's pegs.
• 1:38:19
  Have you got have you got a drama in the evening?
• 1:38:21
  I have a favorite. I have to go.
• 1:38:22
  I think if I'm it's really really.
• 1:38:26
  That's. Right.
• 1:38:31
  You know, it's a people are checking, people are literally
• 1:38:35
  throwing glasses at us right now.
• 1:38:42
  That's Brandon Brush will be along shortly.
• 1:38:45
  To be to be honest, you can't follow.
• 1:38:50
  By the way, this is your fault. David, the code are literally
• 1:38:56
  sleeping. Right, right, put yourself
• 1:39:05
  together and I have to say for me, I'm looking at Angus.
• 1:39:09
  It's hard to pick out. There's been something that
• 1:39:11
  blended Japanese. I was spectacular, but I think
• 1:39:14
  from AI have to stick to my Sherry tart roots.
• 1:39:16
  I like with eight-year old for an 8 year old.
• 1:39:18
  Really, really surprised. Me, Utah.
• 1:39:20
  But the edge cover, the edge cover as well.
• 1:39:21
  This the the sweet, sour, sweet, sweet and sweetness and
• 1:39:25
  sourness. Leo Mommy.
• 1:39:26
  Yeah. Can we, can we do a show?
• 1:39:28
  A show, a very quick show of hands.
• 1:39:30
  Raise your hand if your face. My favorite DRAM was the cars
• 1:39:33
  bridge. Oh, fantastic.
• 1:39:35
  Yeah, nice. The.
• 1:39:38
  Japanese. Yeah, 1.
• 1:39:41
  Hand up for the. Japanese.
• 1:39:43
  Oh, there's, there's, there's three of them.
• 1:39:47
  Yeah, by far. Books for the inscar as well
• 1:39:51
  the. Linkwood.
• 1:39:52
  Tart. Liquid gets an honourable
• 1:39:55
  mention for. Me the Ardmore.
• 1:39:59
  Rachel, Robert, Todd and keep your hands down if you enjoyed
• 1:40:02
  the whole night. Ladies and gentlemen, boys and
• 1:40:06
  girls, you have been listening to the Whiskey Stories podcast.
• 1:40:08
  A big thanks to George and Rachel, but our fantastic drams
• 1:40:13
  excellent. Well, thank you so much for
• 1:40:16
  coming along. How can if if people are wanting
• 1:40:19
  any sort of marriage counselling or want to keep up just.
• 1:40:24
  Go to your local independent whiskey retailer.
• 1:40:27
  Yeah. And yeah.
• 1:40:28
  How can people, how can people find out about what you guys are
• 1:40:30
  doing social media? Go to your local whiskey do you
• 1:40:33
  have in? Instagram.
• 1:40:34
  We're we're on, we're on Instagram.
• 1:40:36
  Yeah, we are. It's usually me talk and shite
• 1:40:38
  when I'm actually, I shouldn't say that, should I?
• 1:40:40
  No. That's.
• 1:40:41
  True, that's true. So is Rachel talking shite when
• 1:40:44
  she's drunk? If you if you look at the
• 1:40:46
  fragrant drops, yeah. Yeah.
• 1:40:47
  But yeah, we, we, I am supposed to have done a news right there,
• 1:40:51
  which we have done, I think once when you get better at that,
• 1:40:53
  that's why I need to hire a bookkeeper anyway.
• 1:40:59
  Before we need to get out of beds.
• 1:41:01
  Come on. And that's it.
• 1:41:03
  And that's all I got to say about that.
• 1:41:05
  I think some folks are in their beds.
• 1:41:09
  You have been listening, I guess.
• 1:41:10
  We've done it again. We've done it again.
• 1:41:12
  Thank you so much. Right here, Jordan, right now
• 1:41:20
  you may listen story podcast. Don't forget you.
• 1:41:23
  You can check it all downloads. You can go on YouTube and watch
• 1:41:26
  this if it's worth watching. Please don't if.
• 1:41:29
  You want to get the bed, but there's loads that you can do
• 1:41:33
  here. You can find us on the Whiskey
• 1:41:35
  Stories podcast on Instagram, Facebook group, Facebook group,
• 1:41:39
  weekend DRAM roll call on our whiskey Facebook group.
• 1:41:42
  It's absolutely fantastic. Get involved.
• 1:41:44
  Big day. George, Rachel, thank you so
• 1:41:45
  much for coming on. Thanks for joining us.
• 1:41:46
  Cheers guys, very good.