Latest / Whisky Stories Podcast / The Two Best Selling Single Malts in the UK: Andrew Lennie, Whyte & Mackay

Transcript

The Two Best Selling Single Malts in the UK: Andrew Lennie, Whyte & Mackay · Whisky Stories Podcast

• 0:00
  Right, I guess you know what to do.
• 0:01
  Clap us in. Welcome to the Whiskey Stories
• 0:08
  podcast. I know that Jura is the biggest
• 0:10
  selling single malt in the UK. Number one, yeah, UK off trade,
• 0:13
  yeah, Tammy Rowan is, is number 2.
• 0:15
  And then this was distilled in the year 2000 and during that 12
• 0:19
  year closure, we only distilled for two weeks.
• 0:21
  That was to make sure everything was still working, probably to
• 0:24
  fill some casks for the inventory, and that was.
• 0:26
  During these two weeks. Yeah, during those two.
• 0:28
  Weeks I could bathe in the port cast.
• 0:30
  That's great. Very, very good.
• 0:37
  Welcome along the Whiskey Stories podcast myself, Graham.
• 0:39
  We're back in the athletic arms, back where we belong.
• 0:43
  We're back in the dungeon. We're back in the cellar.
• 0:45
  I guess we're underneath the gents toilets and sandwich
• 0:47
  nicely between the bogs and the and the bar, exactly where we
• 0:51
  should be. Exactly.
• 0:52
  We've been relegating from the bar.
• 0:53
  Yeah, we've the last few weeks we've done well.
• 0:55
  We've been recording. Upstairs, but we know we've been
• 0:59
  duly. Sent back.
• 0:59
  We've been sent back, but we are down here.
• 1:03
  How are you, Ross? I'm good, I'm good.
• 1:04
  You guys like it down here anyway.
• 1:06
  I prefer it upstairs. Yeah, dark and dingy.
• 1:08
  Yes, that's where we like. Yeah, we're not like you with
• 1:10
  the luxury service of things, you know, we're more.
• 1:13
  I just like to see the sun at all possible.
• 1:15
  But you're right, it's good. Glad to be here.
• 1:18
  Spiritual home. The Diggers Glad to be here for
• 1:19
  a great guest. Again, and of course we do have
• 1:21
  a guest. We need somebody.
• 1:22
  We always say we need somebody on the podcast who knows a thing
• 1:25
  or two or knows what they're talking about.
• 1:27
  We've never actually had. Someone that doesn't know what
• 1:30
  they're talking about. I cannot even.
• 1:33
  But no, we've never had a global whiskey specialist.
• 1:39
  Andy Lenny, global whiskey specialist for White Mackay.
• 1:42
  How are you? Doing very well.
• 1:43
  How are you? Very great.
• 1:45
  You've got DRAM, We've got drams in front of us.
• 1:46
  We're here. And like I say, getting a talk
• 1:48
  to a global whiskey specialist for White Mackay.
• 1:50
  I'm excited about this. It's great to have you here.
• 1:53
  What what, what is it? What does a global whiskey
• 1:56
  specialist do? Good question, good question.
• 1:59
  So yeah, I've been working with White Mackay for just over six
• 2:02
  years now and represent three of the four single malts that White
• 2:06
  Mackay owns, so Tam Nevulin Dura and Fetter Cairn as well.
• 2:10
  The business also have the Dalmore Distillery up just north
• 2:13
  of Inverness and the Invergordon Green Distillery as well.
• 2:16
  But I focus my time sort of representing Tam Nevulin, Fetter
• 2:19
  Cairn, Dura all over the world, all over the world to whoever
• 2:22
  will listen to me, really. Absolutely.
• 2:24
  I mean, you should podcast because this goes all over the
• 2:26
  world. You don't need to leave
• 2:26
  Edinburgh. That's it, that's it.
• 2:29
  That's fantastic, right? OK, Talk us through how you get
• 2:33
  yourself in a position to become a global whiskey specialist.
• 2:36
  Yeah, I think, to be honest, I think it was in the right place
• 2:38
  at the right time in a lot of ways.
• 2:40
  I kind of moved to Edinburgh during university.
• 2:43
  I was studying art. I was kind of bartending at the
• 2:45
  same time. I went through kind of a few
• 2:46
  cocktail bars and things like that.
• 2:48
  And then the first sort of moment I had in whiskey was at
• 2:51
  the whiskey rooms, so a friend of mine was managing there.
• 2:54
  I went in as like assistant manager and within a couple of
• 2:56
  weeks, you know, you just get to know the sort of scale of
• 2:59
  whiskey, you know, not just Scotch whiskey, but the whiskey,
• 3:01
  the wealth of flavour and, and bottles within whiskey.
• 3:05
  You know, they had a great collection there and it's
• 3:07
  probably the first whiskey tasting I ever did, or sort of
• 3:10
  staff training we did was with them.
• 3:12
  Daryl Haldane, who was at Highland Park at the time, he
• 3:14
  actually became one of my bosses at White Mackay when I joined
• 3:18
  there. But I just loved everything that
• 3:20
  he was doing, you know, talking about whiskey, the sort of the
• 3:22
  culture, the history, the flavour and all that good stuff.
• 3:26
  So that was probably the first time I realized I wanted to be
• 3:29
  an ambassador or a specialist. Working whiskey.
• 3:32
  Basically, he was working in whiskey.
• 3:34
  Yeah. Dan Haldane, was he, was he an
• 3:36
  ambassador? You're saying he was an
• 3:37
  ambassador at the time? Yeah, for for Highland Park and
• 3:40
  and McAllen at the time. And then, yeah, we just kind of
• 3:43
  got chatting from there and then through, I guess, cocktail
• 3:45
  bartending. I did some cocktail
• 3:47
  competitions. I won one of the first Talisker
• 3:48
  cocktail competitions. So the prize was to be like an
• 3:51
  honorary ambassador. What was your cocktail?
• 3:52
  So it was a few different ones. One was kind of like banana Old
• 3:56
  Fashioned and one was a kind of like ginger beer and lime sort
• 3:59
  of highball. I'll go for that I.
• 4:01
  Think which was good, which is good and.
• 4:03
  So your first kind of brand work was with Talisker then?
• 4:06
  Yeah, it was a, it was a nice little introduction into some of
• 4:08
  the things that an ambassador might do.
• 4:09
  So I went down to like London Whiskey Show and we did like
• 4:11
  cocktail presentations and did some stuff for like staff that
• 4:16
  they had visiting from like Africa down at the Glen Kinchy
• 4:18
  Distillery. So that was kind of dipping the
• 4:21
  toes in the water type stuff. I had my own little mobile bar
• 4:23
  business after that with a good pal, Murray, and then through
• 4:26
  that we were introduced to Drew and Helen, who opened Lindlers
• 4:29
  Abbey in 2017. So we kind of went down there
• 4:32
  with our mobile bar, made some cocktails with their sort of
• 4:34
  prototype Aqua vitae at the time, and then, yeah, just kind
• 4:38
  of conversation started from there, yeah.
• 4:40
  So just like a like a, a sort of we like a.
• 4:43
  Kind of food truck, but a bar. We had a horse box.
• 4:46
  Yeah, at first, yeah, yeah, we got a wee converted horse box
• 4:49
  called the Blind Horse. Nice.
• 4:50
  And we started doing like just events.
• 4:53
  And we did. You all over it, Graham.
• 4:55
  I've just had a Ding whiskey stories horse box somewhere.
• 4:59
  I keep on you. I keep feeding them hey.
• 5:03
  That's like the nose brag on. That's probably how I first met
• 5:07
  you. You probably would have been the
• 5:08
  lenders Abbey trying to sell this aquaviti stuff, which I
• 5:12
  would argue was maybe the hardest job in whiskey at the
• 5:14
  time. Yeah, it was such an
• 5:15
  interesting, unique proposition and it was a challenge.
• 5:17
  That's a really positive spin on things.
• 5:19
  You relish it, yeah, but you know, there's.
• 5:21
  So many like new distilleries at that time, and people were
• 5:23
  really excited about Lenders Abbey and Kings Barns because
• 5:26
  they're also close to Edinburgh and everybody was waiting for
• 5:28
  their whiskey or they were making gin.
• 5:30
  Yeah, apart from Lindores who created this product.
• 5:33
  Yeah, which fits into, I mean, if you fit into the story of
• 5:36
  yeah, of, of Lindores. I mean, The thing is that we we
• 5:38
  did the tour. And is it Mike Jackson?
• 5:42
  Michael Jackson. Michael Jackson said it was like
• 5:43
  the homage of the whiskey drinker or or something to say
• 5:46
  go. Spiritual Home.
• 5:47
  Spiritual home to go where it was started.
• 5:49
  When that was their spiritual home and this is your spiritual
• 5:52
  home. Exactly.
• 5:53
  Exactly. So while we use fun in the
• 5:54
  whiskey industry. But, but you can't.
• 5:57
  You can't make gin if you're saying this was started by monks
• 6:02
  on the stones across the road there.
• 6:04
  So Aquavita made sense. I didn't mind.
• 6:08
  I don't know whether I I, I held lindores quite close to me
• 6:12
  because number one, it was a A5 distillery.
• 6:16
  It was very close to where my grandmother had a farm.
• 6:18
  And for my 30th birthday, I was given AI was given a cask for my
• 6:21
  birthday. Small cask I should say, which
• 6:23
  has since been bottled. But hi, I'm going up there and
• 6:27
  all you're getting is new make by this Aqua vitae stuff.
• 6:30
  Nice for a slice of, if I remember correctly, a slice of
• 6:32
  orange and some ginger. Ginger ale was it was actually
• 6:35
  not too bad on its own. Struggled.
• 6:38
  It's just, it was just something different.
• 6:40
  It was a way to, I guess, sort of tell the bit of the story.
• 6:43
  And for me, I grew up, you know, you can see the distillery from
• 6:45
  my family's house and we've got an old monk's well in our garden
• 6:48
  that's probably from around the same time, you know, 12th
• 6:50
  century sort of thing. So.
• 6:52
  You see it from your bedroom window.
• 6:54
  No, because it faced the hell, but you can see it from the
• 6:56
  well, you can see it right down to the Abbey.
• 6:58
  But you know, I was there for a couple of years and then I was
• 7:00
  at an event with Lindor's through in Glasgow and I bumped
• 7:03
  in at Steven Martin, who was working at White Mackay at the
• 7:05
  time. And he was like, oh, we're,
• 7:07
  we're looking for someone to, to represent Fetter Cairn.
• 7:09
  We just sort of relaunched the single malt from Fetter Cairn.
• 7:12
  This was like 2018. So I walked from the bar I was
• 7:16
  in in Glasgow to the the Ben Nevis and ordered a wee Fetter
• 7:20
  Cairn 12 year old. And I was like, this stuff,
• 7:22
  delicious. So actually just applied there.
• 7:24
  And the great opportunity there was really going from a
• 7:27
  distillery like Lindores, which was laying down spirit and doing
• 7:29
  some really amazing stuff. But I'd be waiting a long time
• 7:32
  until I was talking about whiskey.
• 7:34
  Yeah, to work with Fetter Cayenne, which was like a story
• 7:36
  that nobody was telling. They had whiskeys from 1960s
• 7:39
  already in bottle. So it was just a great
• 7:41
  opportunity. And yeah, I haven't gone very
• 7:42
  far since. That's another 1824 distillery,
• 7:45
  but nobody really knew about it well.
• 7:46
  I mean, and then and before 2018 presumably wasn't releasing a
• 7:49
  single. So not much, not much at all.
• 7:52
  And what was released was probably not the most defined
• 7:56
  sort of house style, like, you know, Fetter Cairns kind of
• 7:59
  becoming quite known for that sort of tropical brightness.
• 8:02
  Whereas before that I might have been slightly peated, slightly
• 8:04
  sherried, slightly, you know. So now I think it's got a real
• 8:07
  identity. And so when was this?
• 8:08
  So this is round about 28. It's 2019, 2000. 19 Yeah,
• 8:11
  because you might remember somebody had Fetter Cairn as one
• 8:13
  of their, what, three stories? What 3 drams?
• 8:16
  What 3 drams it's? Been two years we've been doing
• 8:17
  this. Podcast.
• 8:18
  It's the only feature that we have on this podcast.
• 8:20
  A lot of three drams and I gave them a hard time for it.
• 8:24
  Do you remember who that would be?
• 8:25
  No Jodie Buchan. It is.
• 8:27
  Yeah, she did die. Because.
• 8:29
  Because. She got married, she got.
• 8:30
  Married that fast coast, fast coast.
• 8:32
  And I believe that there's a whiskey from Fetzkin called
• 8:35
  Fetzkin Fask and and I thought it was GOB compared to the stuff
• 8:39
  that you could get now from Fetzkin.
• 8:40
  But obviously Jodie and Shang got married, you know, 10 years
• 8:43
  ago. Yeah, So.
• 8:44
  Well, what? What are we driving tonight?
• 8:46
  What have you got? I.
• 8:47
  Guess well I have got can heads. It's a Glenn Farklas 12 year
• 8:52
  Glenn Farklas in Sauternes. Nice.
• 8:55
  So a little bit from different because as we know Glenfarcas
• 8:58
  all exclusively matured and all our social airy.
• 9:01
  So is it finished in some terms I think 12 years I must.
• 9:04
  Be I don't know if it's a full maturation or a finish.
• 9:06
  Yeah, OK. It's it could be either.
• 9:08
  To be tasty though. It's very tasty.
• 9:10
  Nice, very tasty. Have you got Ross?
• 9:11
  I have a Glendronic 21. Why not?
• 9:15
  It's been a while. Big Sherry bomb.
• 9:17
  Not as impressed as I think I remember being and Fetti Karen
• 9:22
  18 thanks. I think now we have Andy on, I
• 9:24
  can officially hand over the baton of Fettercare and fan club
• 9:28
  from the West E podcast because I've been the biggest fanboy of
• 9:30
  Fettercare and throughout the. Whole since you told, since you
• 9:33
  told Jodie. How do we sip of that?
• 9:35
  And that's, that's cracky. Well, since I've been in
• 9:36
  whiskey, I've loved Fettercare and it's probably the 12th for
• 9:39
  me as well, but I think the 18's great because I'm obsessed with
• 9:43
  trying stuff in Scottish oak and this is a Scottish oak.
• 9:45
  I'm going to, I'm going to be asking for a sip of that in a
• 9:47
  minute. But I've gone on brand tonight.
• 9:50
  I've gone for the Dalmore 15. We gave the Dalmore 15 away when
• 9:55
  we were at the Loman and Clyde Whiskey Festival.
• 9:57
  I guess we did. Glen Woodage, a colleague of
• 10:00
  yours. Yeah, Great guy.
• 10:01
  Clyde really, really enjoyed his company that day.
• 10:03
  He, he, we, we basically turned up.
• 10:06
  We didn't really know what we're doing.
• 10:07
  As per Whiskey Stories podcast, we had a dartboard and we had a
• 10:10
  wheel of fortune and basically the some anagrams.
• 10:12
  As well. Yeah, we had.
• 10:14
  We, we, we, we, we gave everyone a chance.
• 10:17
  So what you'd have to do is you'd have to throw a dart at a
• 10:20
  dartboard. If you got a certain number, you
• 10:21
  then had to spin the wheel. Yeah, If you got a certain
• 10:24
  number, you knew what you could win.
• 10:25
  You had to spin the wheel, and then you had to work.
• 10:27
  Then you were told what you had to do to win your prize.
• 10:29
  So basically we kind of went around the exhibitors and said,
• 10:32
  look, we're a big born and stealing.
• 10:33
  You've got any bottles for a prize that we can stick up And
• 10:35
  Glen just straight away, here's a Glen Dalmore 15.
• 10:39
  Brilliant. First guy to have a go, right?
• 10:43
  You hit 19 right? That qualifies you for a Dalmore
• 10:47
  15. Spin the wheel.
• 10:48
  It was an anagram. Here's a quick one.
• 10:51
  Lentil Veg is a distillery I. Can't even remember myself.
• 10:56
  Lentil veg. Lentil Veg.
• 10:58
  Talon of villain, no lentil. Veg G and.
• 11:02
  AV laga villain. Glenn Lovett, OH.
• 11:04
  Christ lentil Wedge. But.
• 11:08
  You see, he won it and. He.
• 11:10
  Was the first guy up all right and our most premium prize at
• 11:13
  that time or was for a little day was Dalmore 15.
• 11:16
  We went, we'll take the Dalmore 15.
• 11:19
  That's the big prize. God.
• 11:21
  But then we also spoke to Glenn and well, I was very honest with
• 11:23
  Glenn. It's a podcast ever, so you can
• 11:25
  listen to it. We actually recorded the first
• 11:26
  half of it on a train. We have some slight delays,
• 11:29
  yeah, but at halftime, outside on the wall.
• 11:33
  And he brought Dalmore. Is it luminaries?
• 11:36
  Yeah, Luminary 17. That's a cracking, lovely,
• 11:38
  lovely whiskey really. And to be honest, and he was, we
• 11:41
  were open and we will talk about this tonight.
• 11:42
  I don't know an awful lot about white Mackay whiskey.
• 11:45
  I don't drink an awful lot of white Mackay whiskey.
• 11:47
  And I said, to be honest, I've never really drank much.
• 11:50
  The Dalmort. He was good enough to say, can I
• 11:52
  ask you why? And I kind of said it's never
• 11:54
  really been on my radar as a whiskey drinker.
• 11:57
  I've always seen, if I was to picture the doll more a picture
• 12:00
  either going through duty free, right.
• 12:05
  Or a gifting whiskey. Yeah, Yeah, a gifting whiskey,
• 12:08
  but not necessarily a gifting whiskey for a whiskey drinker.
• 12:11
  Ross, you've said Fetter Kearn is maybe more of the whiskey
• 12:15
  drinkers drink out of the out of the the range of white.
• 12:19
  Yeah, my experience would be so say if you had me and Kevin
• 12:21
  McGee here. I talk about Dalmore and Fetiker
• 12:25
  and every day himself and his team will talk about Judah and
• 12:29
  Tamdevill and every day because they're all great brands, but
• 12:33
  actually they serve different purposes.
• 12:35
  Of course, Tamdevill and I think is his most old whiskey at 3 lbs
• 12:37
  of DRAM. My DRAM start at a tenor in
• 12:40
  Scotch. And I love Fetiker and Dalmore
• 12:42
  is something that, although I'm probably a big advert for
• 12:45
  Fetiker and Dalmore, gets picked off the menu more often because
• 12:48
  very recognisable name in a global market.
• 12:50
  Recognisable bottles, yeah, with that.
• 12:53
  So second, only the other two. There's only two distilleries
• 12:56
  with 12 point stag on the bottle.
• 12:57
  Is that correct? I think no, I think they're the
• 12:59
  only. Yeah.
• 13:00
  Oh, I think Glenn Ferdick's 12 point as well.
• 13:03
  What about lock woman? Is that?
• 13:04
  Is that a stag as well? Is.
• 13:05
  It 12 point. There's probably one in here.
• 13:07
  Is it a 12 point? No, I don't think it's a 12.
• 13:09
  Point. I don't know.
• 13:10
  Let me, let me. Let me.
• 13:13
  Anyway, so yeah, whereas that's an international.
• 13:16
  That's a 12 point stag, right? Well, there you.
• 13:18
  Go, Andrea. Stella is there an international
• 13:20
  audience and it's Fettercare and the Dalmore and actually for a
• 13:23
  domestic audience the success of Jura and Pedicure and I think is
• 13:26
  unrivalled. You can tell us.
• 13:29
  I know that Jura is the biggest selling single malt in the.
• 13:31
  UK number one yeah UK off trade yeah Tammy villain is number 2
• 13:35
  and. Right.
• 13:36
  So that's been brought up, not on the podcast before, because
• 13:41
  I've been too scared to bring it on the podcast because when it
• 13:43
  was last brought up, I've had too many drafts.
• 13:46
  And I went because I remember thinking and I remember going,
• 13:49
  surely that's not right. I think I came back from Jura.
• 13:52
  I was like, Jura is the biggest selling single malt in the.
• 13:54
  UK yeah. Was that one of the taste things
• 13:55
  that you, you, you hosted? And it was towards the end of
• 13:59
  the night and everyone's having a chat and it was mentioned and
• 14:01
  I was going no, no, no, no, no, wait, what about Glenfiddich and
• 14:05
  things like that? So, right.
• 14:06
  And you know, because we know that Glenfiddich travels around
• 14:08
  the world and we have everywhere to go.
• 14:10
  But for a single malt? For a single so.
• 14:12
  So the official start then. Andy is number one best selling
• 14:17
  whiskey. 2nd. Gate off trade, yeah.
• 14:20
  So that off trade being. Not in bars.
• 14:23
  So Tesco as the. Right.
• 14:25
  So that is and that is that by case, by volume or by.
• 14:28
  Volume and value Volume and. Value volume and value in the
• 14:31
  two VS. Yeah, that's incredible.
• 14:34
  Yeah. And so many people, because
• 14:35
  I've, I've repeated it to some people and they all go, no.
• 14:38
  And there you go. Maybe they're right.
• 14:40
  Yeah, I know. Actually, every time I say it
• 14:42
  I'm like, I doubt myself. But I did check this just
• 14:44
  yesterday, so yeah. And it's it's wild to me because
• 14:47
  Jura is also a known distillery. It's 1810.
• 14:52
  I find when I speak to anybody from the north of England, for
• 14:54
  example, they love a Jura. Yeah, that's just what they know
• 14:57
  is what they've always drank. Whereas Tam Navulin is a super
• 15:00
  modern distillery. Yeah.
• 15:02
  In terms of Scottish whiskey? Well, Tam Navulin I know even
• 15:04
  less about SO. Me too.
• 15:07
  Dalmore I know as what it is better care.
• 15:09
  Interestingly. Wow, we had a day.
• 15:11
  We had a very interesting fair Ken story and again, this is
• 15:15
  before we were really drinking a lot of whiskey, I would say, or
• 15:19
  before we had a kind of awareness of the wider industry.
• 15:21
  We ended up in a in a boardroom at a Scottish football club on
• 15:25
  trolls. Thank you Ladbrokes.
• 15:30
  We were guests, the Ladbrokes, we ended up in this, you know, a
• 15:33
  little bit, the first time I've ever been in a boardroom of
• 15:36
  football club a wee bit, you know, what do you do here?
• 15:38
  But I think one of the directors had a link in with the White
• 15:41
  Mackay with Feta Cairn and said lads, there's a bottle of.
• 15:44
  Whistle Well, do you remember what we did?
• 15:46
  Well, no. So before we went, we thought
• 15:48
  we'd better take because we were promised that it was.
• 15:52
  Well, we were told, yeah, it was going to be a free bar all
• 15:54
  afternoon. But we were also told it's kind
• 15:57
  of discretionary in these situations.
• 15:59
  When there's a room full of, and you're talking about probably
• 16:01
  less than 20 people standing around, you can't just keep
• 16:04
  going up to there and you're a guest of them, you're a guest of
• 16:06
  the club. So you can't keep going up and
• 16:08
  just help yourself. So we said we'll take a ball.
• 16:10
  And what's the best, what's the best gift thing that's going to
• 16:12
  be said in this podcast? I can tell you because I can
• 16:14
  remember what we bought. It was a Glenfiddich 15 perfect.
• 16:16
  So Lara, so we brought about all that long.
• 16:19
  Thank you very much. There's a bottle of feta can
• 16:21
  there wiring so and I think it would have just been the 12 year
• 16:26
  old from I can't really remember.
• 16:28
  And yeah, we, we, we duly wired in.
• 16:31
  We had a lot. We had a good old.
• 16:32
  I mean, not everyone was a whiskey drinker.
• 16:34
  So Graham and I had even more opportunity to wire in.
• 16:37
  Yeah. Please set boardroom
• 16:39
  responsibly. Please boardroom responsibly.
• 16:42
  No, that was my introduction to feta care.
• 16:44
  That was the first time I probably tried.
• 16:46
  That's quite a funny story actually, because we, we talked
• 16:48
  about this really beforehand because actually I, I, I lived
• 16:53
  with a guy in Dundee, Davey Byrne.
• 16:55
  I lived with Davey when I was 17 and he was the operations
• 16:58
  manager at Montrose Football Club and he messaged me.
• 17:00
  He was. Like that would have been the
• 17:01
  time that we were there. He was like, yeah, he was like
• 17:03
  fair care and sponsor of the Montrose boardroom.
• 17:05
  And it was, I think it's a case of a couple of cases a year or
• 17:07
  something like that. He's like, we should talk.
• 17:09
  And I was like, yeah, we definitely should.
• 17:11
  So I asked him to organise some hospitality and he said I sold
• 17:14
  it for the year. Yeah, apparently one of the best
• 17:16
  hospitalities. In place.
• 17:17
  But you know, Davey Byrne has since I've spoken about this.
• 17:20
  And actually, Davey Byrne remembers that this is how he
• 17:21
  does say, have you spoken? If you spoke tonight, you'll say
• 17:24
  a little bit because this is somebody else spoke, but.
• 17:26
  This is also how we ended up in the boardroom because the
• 17:29
  hospitality was sold out because originally we were supposed to
• 17:31
  be hospitality, but I think again it was through something
• 17:36
  the Ladbrokes, the Ladbrokes said, look, I know you want to
• 17:39
  go to this game, Montrose against the throwers because
• 17:42
  you're a throwers vans, but the hospitality sold out.
• 17:44
  Nothing we can do about it, but we can't offer you a boardroom.
• 17:46
  Would that be OK? Well, OK.
• 17:48
  Well, I'll tell you dura for dura.
• 17:51
  I know more, a lot more dura Dura.
• 17:53
  It was 22 distilleries that were my grandparents favorite was
• 17:58
  dura and Highland Park, right? And it was 12 and 10 right?
• 18:02
  Or I might mean a non age. In fact, I've got their old
• 18:04
  bottles when they both, but after they both passed away, we
• 18:06
  cleared, I got given all their whiskey and and basically in in
• 18:10
  their whiskey collection was a Macallan 10, which is unopened,
• 18:13
  which at the time was normally just a standard hoostram, but a
• 18:16
  lot of dura bottles, some of them half drunk, some of them
• 18:18
  haven't been opened and things like that.
• 18:19
  But what was very funny was in 12, I went to Australia to see,
• 18:22
  I met up with family members out there, guys I've never met in my
• 18:25
  life. You know, we're talking about
• 18:26
  second cousins, what have you. But they had a big, they had a
• 18:29
  big dinner, they had a big tea round and stuff like that.
• 18:31
  And there was a woman there who was 90.
• 18:33
  God, she must have been like 92 years old, right?
• 18:36
  She was the sort of matriarch of the family.
• 18:39
  It was her father who emigrated from Cooper and Fife to, to, to,
• 18:45
  to start in Australia. And this was the whole offset of
• 18:47
  the family that she, that was. So she was the sort of, but
• 18:49
  she's 94, so I'll tell you a story about how long ago they've
• 18:51
  been in there. She's only been to Scotland four
• 18:53
  or five times, but she's the proudest Scots woman you've ever
• 18:55
  had ever met. You know everything in her
• 18:57
  house. So anyway, we're sitting there
• 18:59
  and I'd put a kilt on just to go to the house and they were over
• 19:02
  the moon. It was a family town, yadda
• 19:04
  yadda, yadda. And we were sitting, she goes
• 19:07
  right and she she got and I'm not going to do the accent.
• 19:09
  I'm not going. To do the accent, I'm not going
• 19:14
  to do the accent. He's upset some of our
• 19:15
  Australian listers. But she told Paul, I can't
• 19:18
  remember her name, that was terrible.
• 19:21
  But she told her grandson Paul, who was in his 40s, Go into the
• 19:25
  kitchen and get there's a cupboard, get that bottle of
• 19:28
  whiskey I've got down there. And he goes away and pulls out a
• 19:31
  dusty bottle of Jura. And they were like, you've not
• 19:33
  drank in about 15 years. And she's like, when I've got a
• 19:37
  Scotsman in the house, we've got to have a drink.
• 19:39
  So she poured poured me a drum. She poured herself one, She
• 19:42
  poured anyone else. And not many other people wanted
• 19:44
  it. And we're sitting there, chairs
• 19:46
  and all that. And about 10 minutes later, just
• 19:49
  had this massive where everyone's chatting away this
• 19:51
  huge long table. He just heard this like,
• 19:53
  clatter, right. We turn around, she's sound
• 19:56
  asleep on the table and then just hit the floor on the table,
• 20:00
  just absolutely clogged. I haven't drank any alcohol for
• 20:03
  about 20 years, 94 years old. She's just pour stuff.
• 20:06
  I get healthy drab. But it was it was a bottle of
• 20:07
  Jura. That's the old bottle of Jura
• 20:09
  that she'd had since her last trip to Scotland, which would
• 20:11
  have probably about 20 years prior to that.
• 20:13
  And so that's that's a Jura story I've got.
• 20:16
  The first bottle of whiskey I ever bought myself, yeah, was a
• 20:20
  Jura was it was a Jura superstition.
• 20:23
  There you go from the previous range.
• 20:25
  Before it was the has continued superstition, the prophecy, the
• 20:29
  Duraczone, and it was a lightly peated whiskey, the first bottle
• 20:34
  I ever bought myself, which is. Hilarious so.
• 20:37
  That too, went the sweet Sherry on yourself.
• 20:40
  This was in the period I hadn't even heard the Sherry.
• 20:43
  This isn't the period of like wanting to like whiskey and my
• 20:47
  dad having a Lagaville and an Ardbeg in the house and would
• 20:49
  lightly peat it. That'll be the one.
• 20:52
  And yeah, the first bottle I ever bought myself was a Jewish
• 20:54
  superstition, and I think my dad drank all of it bar one DRAM.
• 20:59
  Figure, I mean because there you go.
• 21:00
  So we know, we know the brands. And what drama?
• 21:03
  What drama are you dramming? You've got a wee Tamnavillin
• 21:05
  glass. You know, as is appropriate, I
• 21:07
  have a Tamnavillin. Yeah, it's our 60th anniversary
• 21:11
  of the distillery this year, so lots of exciting stuff.
• 21:13
  But I've got a wee glass of the the pork cask edition from
• 21:16
  Tamnavillin, which I absolutely love.
• 21:18
  It's it's kind of, I guess part of the core range of Tamariful
• 21:22
  and whiskeys you would find on supermarket shelves.
• 21:24
  We've got the double cask, Sherry cask, couple of different
• 21:27
  red wine expressions, but the port cask edition for me is just
• 21:30
  a really nice well-rounded whiskey that punches above its
• 21:33
  weight for. A supermarket whiskey.
• 21:34
  If you used to have all these finishes, it might be somebody
• 21:38
  that's not that regularly drinking whiskey who are going
• 21:41
  right what we're going to buy, buy a washing in the supermarket
• 21:43
  and all of a sudden to what Tam the villain's given them is
• 21:46
  something that's really interesting.
• 21:47
  You know, in fact, most more recently than before, Tam the
• 21:51
  villain. Well, not so much Tam the
• 21:52
  villain, because we, I want to, we don't talk about Tam the
• 21:55
  villain at all. No.
• 21:56
  But considering how much Kev sells.
• 21:58
  Of it, well, but what I would say is that Judah has been
• 22:01
  spoken about a lot in the sense of we've discussed recently
• 22:05
  about the whiskey that we drink. And when you drink the whiskey
• 22:09
  that we get to drink you, you find yourself in a bubble where
• 22:12
  you just automatically assume everybody should.
• 22:15
  Like we, we had the big discussion with Greg Arcker a
• 22:17
  few weeks ago now about adding water to whiskey.
• 22:20
  We mentioned Ross. Ross, you always used to say, or
• 22:22
  you've said before plenty of times, whiskey at 40% isn't
• 22:26
  great because it's my whiskey. It should be.
• 22:28
  I should be able to take it down to what I want it to take it
• 22:31
  down to. When it's taken down to 40, it
• 22:33
  takes it away from me. And I'll be honest with you,
• 22:35
  yes, sometimes a 40% just doesn't hit the spot for me
• 22:38
  anymore in the sense that 46 are cash strength whiskey.
• 22:41
  But that's because we get spoiled.
• 22:42
  But at the end of the day, you know, we look at ourselves and
• 22:45
  we go, we, we might be Snooty and criticised something like
• 22:48
  durable, you know, they, they, they ruin it, they take it down
• 22:51
  to 40%, yada, yada, yada. But at the end of the day, we
• 22:54
  criticise when it's the most, the highest selling by, by
• 22:57
  volume and value in the UK. So it is.
• 23:00
  It's obviously a very, very, very popular whiskey with
• 23:03
  whiskey drinkers all over the country.
• 23:05
  Yeah, And we, what we're really proud of with Tam Neville is
• 23:08
  that, you know, we're trying to introduce whiskey to as many
• 23:11
  people as possible, right? You know, because when you fall
• 23:13
  in love with whiskey, you're in it for a long time.
• 23:15
  And it's an amazing thing to be able to share with people, you
• 23:18
  know. And every single person you meet
• 23:20
  will have a story about the first whiskey they ever they
• 23:22
  ever tasted or the person who introduced them whiskey for the
• 23:25
  first time. So I guess all of us in this
• 23:27
  room, we all become advocates for whiskey in some respects.
• 23:30
  So, you know, for me, I just, I just love the fact that what we
• 23:33
  find with Tamil Villain is that the quality of it's really,
• 23:35
  really great. And people go back again and
• 23:38
  again. And like you mentioned earlier,
• 23:39
  like I started gifting whiskey. I would imagine that that's what
• 23:42
  Tamil villain would be, but it's not as people buying a bottle,
• 23:45
  sharing it with their pals, and then go back and buying another
• 23:47
  one. We've got a lot of the anecdotes
• 23:48
  about people that coincidentally they meet up for a camping
• 23:53
  weekend. Three guys I met in Sweden, they
• 23:56
  all bring a different bottle of whiskey every time they go, and
• 23:58
  one year they all brought a different bottle of Tam Neville.
• 24:00
  It's just like those little stories.
• 24:02
  Just sort of Tam Neville and taste.
• 24:04
  It's that whiskey. It's perfect for that kind of
• 24:06
  occasion. You know, we're just.
• 24:07
  Well, they'll tell you what right I want to do actually
• 24:10
  tonight I really want to talk about Tam Neville.
• 24:12
  But what we'll want to do first and foremost, give us a brief
• 24:15
  overview of White Mackay because we've talked about, you know,
• 24:18
  we've talked about well and Grant and Sons plenty of times
• 24:20
  on here. We've talked about other brands
• 24:22
  that we would maybe know a little bit more about White
• 24:24
  Mackay. As we've mentioned, you've got
• 24:26
  massive brands, Dalmore, Dura, Ferkern and Tammy Velland, but
• 24:31
  actually we know very little about them all.
• 24:32
  So White Mackay what? How do the White Mackay star?
• 24:34
  What I'm also we've referenced them a few times there.
• 24:37
  Hello. Oh yeah, because Richard
• 24:40
  Patterson is the master blender. Probably so.
• 24:42
  I was, I should also mention that the, the, the white Mackay
• 24:45
  blend was the, the house blend of my student life because when
• 24:52
  we were all students, it just, it just was the bottle we went
• 24:55
  for and we would put it in the freezer and then take it out the
• 24:58
  freezer before it froze and then just drink it usually watching.
• 25:02
  I remember they done a product called White Mackay Light when I
• 25:05
  was at 18 or 19, which was a light Mackay Cutler Sherry I
• 25:09
  think. It's probably more.
• 25:10
  I think that was probably more recent than that.
• 25:12
  Oh no. I'm 20. 7 now I'm 27 now I just
• 25:16
  no but maybe it was maybe it was I feel like it was around COVID
• 25:19
  time I was 21 do you know I. Forgot, I forgot to tell you.
• 25:22
  That's just on your age. Do you know we were at a few
• 25:24
  weeks ago now, we were at the Independent Spirits Festival and
• 25:28
  Leaf. Oh, yeah, Someone came up to us
• 25:31
  and said, you know, you know Ross.
• 25:33
  Yeah. You know about Ross.
• 25:36
  He says he's not as young as he makes out.
• 25:38
  He's really, he's Charlie Mclean's older brother, Ross.
• 25:45
  He said. You know that Ross Bar got
• 25:47
  Charlie McLean at the Whiskey? Hello, Charlie.
• 25:52
  We did say, you know, a pair of pink chinos, but.
• 25:55
  Anyway, talk us about. Mackay liked and I thought that
• 26:01
  sounds brilliant. This is early days of WW cut
• 26:05
  with Sherry down at 15 or 20%. It's.
• 26:08
  Incredible. I think it was £15 in Tesco.
• 26:10
  Yeah, it was. Never heard of it and I just
• 26:12
  continued. Yeah, I think like, you know,
• 26:15
  like White Mackay's iconic, like it's a Scottish cultural.
• 26:19
  White Mackay was just bottles and bottles of it were drunk
• 26:22
  during my. Season.
• 26:22
  Was it a horse racing? Is it white?
• 26:24
  Mackay not sponsored a lot of horse races.
• 26:26
  Sponsored a lot of sporting teams.
• 26:27
  Sponsor Hibs Hibs Leeds. Well, anyway, tell us.
• 26:32
  About the brand, I like I say predominantly, obviously we make
• 26:36
  single malt whiskeys but the name above the door is Wet
• 26:39
  Mackay. Wet Mackay Blending Company,
• 26:41
  based on the banks of the Clyde and Glasgow since 1844.
• 26:45
  And is that where your kind of day-to-day office still is,
• 26:47
  Glasgow? Are you based?
• 26:48
  It is. Yeah, it is.
• 26:49
  We're on Saint Vincent St. in Glasgow.
• 26:51
  That's where the blending kind of room is.
• 26:52
  That's where, you know, one of the main offices are.
• 26:55
  We've obviously got a big team up at Invergordon where we do a
• 26:57
  lot of the cask stuff, a lot of the maturation up there as well.
• 27:02
  And then we've got, yeah, four single malt distilleries.
• 27:04
  And for me, it's quite an interesting sort of journey
• 27:07
  around Scotland, I guess in terms of style and, and
• 27:09
  distilleries are all very different in fact.
• 27:12
  So you've got the Dalmore distillery up there north of
• 27:14
  Inverness, which makes a very rich round robust spirit just
• 27:17
  iconic around the world as we've kind of already mentioned.
• 27:21
  And then sort of in space side, we've got Tamneville and just on
• 27:24
  the, on the banks of the river live it probably the the baby of
• 27:27
  our, of our collection of distilleries built in 1966.
• 27:31
  Then you've got the Fetter Cairn distillery, the foothills of the
• 27:33
  Cairngorms that's been there since 1824. 1966 Has anything
• 27:38
  happened that year? Well, do you know what I'm
• 27:39
  thinking? This could be a really bad omen
• 27:41
  as we approach the world. Cup Well, I was going to say I
• 27:43
  know I couldn't think so let's. Move on.
• 27:45
  Let's. Move on.
• 27:49
  Hello, London. Hello, London.
• 27:52
  And then, yeah, we've got the years.
• 27:53
  Of art. We've got yeah, the the Dura
• 27:57
  distillery over on the Isle of Dura, which is just so, so
• 27:59
  unique, so interesting. And yeah, Tom Nevillin was kind
• 28:03
  of built during that golden age of space eyed whiskeys, you
• 28:07
  know, particularly in the 1960s with the the popularity of space
• 28:11
  eyed whiskeys. And also it's it's it being a a
• 28:14
  prominent part of many of the famous blended whiskeys in the
• 28:17
  world, you know, like blenders looking for that signature space
• 28:20
  side style, which was light unpeted, which also is kind of
• 28:24
  sign of the times again in the 60s when you've got these
• 28:26
  commercial malting facilities being opened up and coal being
• 28:30
  introduced rather than. Pete's whole pop of distilleries
• 28:33
  in the kind of mid 60s I think Glen Allockey was well, which is
• 28:35
  just down the road from town was founded at a kind of very
• 28:38
  similar age in Eastern as well 1960s, but I mean.
• 28:41
  Common towel is that 60s. Common towel.
• 28:43
  Common towel. Yeah, even in, that's what I
• 28:45
  mean. Even in space size, there was
• 28:47
  just there was clearly quite something going on in the 1960s.
• 28:51
  Can we say that the 1960s is kind of like the sort of 2016 to
• 28:56
  now probably either pop up of new distilleries?
• 28:58
  But what's interesting is, sorry, it's these distilleries
• 29:01
  that would be, you know, now it's.
• 29:02
  Still going. On well, now the ones that are
• 29:04
  popping up are, you know, probably, you know, smaller,
• 29:07
  larger, but these are primarily where big, big distilleries
• 29:11
  producing a lot of single malt whiskey primarily for blends.
• 29:15
  Between 50 and 70, Loch Lomond as well, which is a huge
• 29:20
  facility. Glen Allockey was a huge
• 29:21
  facility. Tam Nabulin was Yeah, so.
• 29:24
  And it's interesting because we talk about, you know, remember
• 29:27
  when we went up to the Thompson brothers and they said, they
• 29:31
  said we want to create the malt that was created in the 50s and
• 29:35
  60s, which is kind of almost like the precursor to these
• 29:37
  distilleries opening. It's almost like one of these
• 29:40
  epochs of malt whiskey histories.
• 29:42
  You had that kind of 1950s, you know, kind of misty eyed kind of
• 29:46
  nostalgia about the drams that were being the whiskey that was
• 29:49
  being created in that area. And then in the 1960s, you have
• 29:51
  this kind of real up in production, the popularity of
• 29:56
  malt whiskey overseas, just the kind of that demand just kind of
• 30:01
  seeing that increase in. Supply.
• 30:03
  So did Dwight Mackay. Always, always.
• 30:04
  It's interesting. So, So what was white Mackay
• 30:07
  originally? You said it was it was a
• 30:08
  blinding house in Glasgow. Yeah.
• 30:11
  And then it purchased the, you know, distilleries sort of over
• 30:14
  the years purchase, sell distilleries.
• 30:16
  But Tom Neville and we would have purchased in the 90s,
• 30:20
  right? And yeah, it was built in the
• 30:23
  60s during a sort of golden age for space side whiskey.
• 30:25
  But, you know, although it's only 60 years old, it had a a
• 30:27
  turbulent history like many distilleries.
• 30:29
  You've got the financial hardships of the 80s men.
• 30:31
  It closed in the 90s, reopened in 2007.
• 30:35
  Then we had like record snowfall in the 2009 that collapsed the
• 30:39
  distillery roof. So I had to be rebuilt in 2010.
• 30:42
  So, you know, through all of that, it's kind of come through
• 30:44
  the other side, one of the most celebrated whiskeys around
• 30:47
  around the world these days, which is great.
• 30:49
  And yeah, I'm really enjoying the port casket.
• 30:51
  I really. This is the first time I've had
• 30:53
  it and I'm annoyed. It's really that I've waited
• 30:57
  this. Time I've had this.
• 30:57
  What's this one then? This one here, This is the I've
• 31:00
  had this a few times. Well, I've seen I've had it a
• 31:03
  couple of times. So one of the great things with
• 31:05
  Tammy Fuhrer, you could say that it was kind of maybe built on
• 31:08
  the shoulder of giants as well, you know, with hundreds of years
• 31:11
  of distilleries before it. So they would have been a really
• 31:13
  kind of specific way they designed the distillery to
• 31:17
  produce that signature space side of character.
• 31:19
  So the spirit I would say is pretty versatile and it matures
• 31:23
  quite early as well, which is great.
• 31:25
  So it's got a real bag of like orchard fruit character, really
• 31:28
  kind of creamy cereal note in there as well.
• 31:30
  So. Oh yeah, because it.
• 31:31
  Must be relatively young spirit with it being non aged.
• 31:34
  Yeah, it'd be a variety of ages, to be honest, but what we'd say.
• 31:36
  Is the value you're able to give.
• 31:38
  We wanted a factual, great class.
• 31:39
  The fact that delivers on the palate.
• 31:42
  I assumed naively, having not tried this podcast before, what
• 31:48
  I was going to taste was young whiskey and pork.
• 31:51
  Now, even if it is young whiskey and pork, it doesn't taste like
• 31:54
  young spirit. It doesn't actually feels really
• 31:57
  well integrated. What's the?
• 31:59
  Premium I feel as. Well, is there a rule with Tam
• 32:01
  Devoulin in terms of your finishes here?
• 32:03
  So they'll all be American White Oak.
• 32:05
  This is Tony podcast as well. It's good be a bit of detail to
• 32:08
  add there. Is there a real across the board
• 32:10
  for all these finishes from time the villain or?
• 32:12
  Yeah. Primarily we'll do like a double
• 32:14
  cask sort of maturation and we'll taste a few single casks
• 32:19
  tonight that we've got like to celebrate the 60th anniversary
• 32:22
  or maybe sort of slightly different to the rule.
• 32:26
  But typically the finishing time's going to be up to two
• 32:28
  years. The Portwood's a partial finish.
• 32:30
  So I think it is well integrated.
• 32:32
  Like you say. The Sherry cask we launched
• 32:34
  earlier, so that was 2016, so 50th anniversary of the
• 32:37
  distillery and that's a full finish.
• 32:39
  And we use different seasoned Sherry casks from the South of
• 32:42
  Spain, so. Is there other Tamilians on the
• 32:44
  market or is there your sort of two main ones that?
• 32:46
  You're yeah, we've. Got a supermarket drams there,
• 32:48
  right? They're the ones that you're
• 32:49
  regularly seeing. The double cask is what you see
• 32:51
  most prominently. Double cask as well.
• 32:53
  So that's a partial Sherry finish.
• 32:54
  So just a really sort of typical classic space side style
• 32:58
  whiskey, American oak, some some bourbon and some Sherry cask
• 33:02
  and. We are, we are heading up to, we
• 33:04
  are heading up to the distillery, an opportunity to
• 33:07
  speak to Kirstie. Kirstie or whiskey maker?
• 33:10
  Whiskey maker and Trevor who is so we're going to hear a lot
• 33:14
  more when we're up there. We're going to do an episode
• 33:16
  while we're up there where we talk more about the the
• 33:19
  production of Tamneville. But I'm more interested now in
• 33:21
  the fact that you mention about how this, so Jura being number
• 33:25
  one Tamil and #2 you said in the UK.
• 33:27
  So how with your job being on the global spirit, the global
• 33:31
  side of things, how does that translate abroad?
• 33:34
  Like you mentioned these Swedish guys who all went to the same
• 33:36
  shop and bought a different. How does that, how does it
• 33:40
  travel across and what markets do you see Tamil and really
• 33:43
  hitting? Well, it's the number one
• 33:45
  selling single mort in Sweden, which is an incredible thing.
• 33:47
  And for me there's a little bit of proof in the pudding there,
• 33:50
  right? Because Sweden is like a
• 33:52
  monopoly market. So to get your whiskey sold
• 33:55
  across the system, blog it there.
• 33:56
  It's all blind tasted in, so a tender will pop up.
• 33:59
  We're looking for an honest statement.
• 34:00
  Whiskey, maybe a Sherry finish or whatever.
• 34:02
  Everyone sends their whiskeys in and they'll blind taste them and
• 34:05
  choose the ones. That and again, for people that
• 34:06
  don't know the system belong is government owned, government
• 34:08
  owned retail stores. Exactly.
• 34:10
  So it's really hard to become really big.
• 34:12
  Really, they're needing to store, let you just say.
• 34:14
  You can't do any marketing, you can't do anything that so.
• 34:17
  Because I would say that famously, whenever I meet ladies
• 34:20
  and gents from Scandinavia of a certain generation, say
• 34:26
  Norwegians are drinking whiskey in the 80s, they all like the
• 34:29
  same whiskey. Because that's what was
• 34:31
  available. Because that's what was
• 34:33
  available from the government re owned retail stores.
• 34:35
  So we're going to see. I mean, I don't know how long
• 34:37
  Tamra villain's been established in Sweden, for example, but I
• 34:40
  know for in 10 years time, I'll say, well, what was she do you
• 34:42
  like? And they'll say I like Tamra
• 34:44
  Villain because I remember. And that'll be really
• 34:46
  interesting because they're very.
• 34:47
  I remember when we had more on the pod, she gave a really good
• 34:50
  explanation of the whole Swedish retail side of things.
• 34:53
  Like I was the kind of and, you know.
• 34:56
  It was really, really. So that's a great endorsement.
• 34:58
  The fact that so I think it you'll send.
• 35:00
  So they'll how wide are the parameters or how narrow are the
• 35:03
  parameters? If they say we're looking for a
• 35:05
  Sherry Twiskey, do they say what it needs to sit on the shelf at
• 35:08
  this price, It needs to have this volume, it needs to be this
• 35:11
  ABV, or do they just open it wider or is it so?
• 35:14
  Are they seeing these time of them products or are they seeing
• 35:16
  time of them products exclusive for Sweden?
• 35:18
  No, they see these ones. So the only time that this was
• 35:20
  not the number one selling single malt in Sweden was when
• 35:22
  we launched this. That's.
• 35:25
  That's a cracking DRAM. That's.
• 35:27
  Really pissed off how much I love this yeah because again, I
• 35:31
  just feel like I've been missing out.
• 35:33
  I have been a bit RC and went 40% Damonville and I know I love
• 35:38
  Feta Cairn. I'll just go straight to that,
• 35:40
  when actually you can see what that's delicious you.
• 35:43
  Can see why somebody it's too. Reasonably valued for an
• 35:47
  interesting cask finished Bayside whiskey.
• 35:50
  It's also what I would also say is which is what you've pointed
• 35:53
  out. It's probably it doesn't strike
• 35:55
  me as a DRAM that you could gift as such because it's so
• 35:59
  affordable that and it's such a good sipper.
• 36:02
  That's just a perfect and that's probably what you want because
• 36:04
  ultimately, but then reason someone's going to drink that
• 36:07
  and finish it with a then a certain period of time and
• 36:10
  they're probably just going to go back and go.
• 36:12
  I'll just buy another one and then.
• 36:13
  Because what does that sit on the retail shelves for?
• 36:15
  Roughly 30 lbs maybe, and sometimes if it's on a discount
• 36:19
  you might get it like slightly less than that but.
• 36:22
  A pound for a bottle of single malt, by the way, in today's
• 36:25
  market, before you even talk about how delicious it is, it's
• 36:28
  very. Good.
• 36:28
  But there will be people sitting here listening to our podcast
• 36:32
  and we know. Go ahead and shut up.
• 36:34
  Yeah, shut up. You know you're talking rubbish.
• 36:38
  It's time I want and I want single cast time I want.
• 36:41
  What I would say is just, we had a chat last week and where we
• 36:47
  were talking about you coming out the podcast and I've seemed
• 36:50
  to have since having a conversation, you've spoken to a
• 36:52
  few independent bottlers just going around and suddenly I've,
• 36:56
  I don't know whether it's maybe there's more coming into the
• 36:58
  market from independent bottlers cast coming into the market or
• 37:01
  cast. Or maybe there might have been a
• 37:03
  big huge amount of casts that were laid down at some point
• 37:06
  that have been are hitting age now.
• 37:08
  So they're coming into an indie market.
• 37:10
  But ultimately, I've seen easily 3 or 4 Tam, the villains single
• 37:14
  cast through independent bottlers.
• 37:16
  And I've tried some of this, I've tried a few of them and I
• 37:18
  thought they were absolutely fantastic.
• 37:20
  And you're getting to try it at a completely different level
• 37:22
  because this is 40% on the market that you guys have.
• 37:26
  Are these the only two bottles that people can purchase time
• 37:29
  revealing? Or are there other time
• 37:30
  revealing that higher age statement number one, higher
• 37:33
  strength or different different variations?
• 37:36
  So different variations, all non age statement.
• 37:38
  So we've kind of, we've experimented with a number of
• 37:41
  different cast types and to break things down really simply
• 37:44
  like Townevelin has a very orchard fruit character, so very
• 37:47
  fruit driven in terms of the spirit.
• 37:49
  So American oak will give you that foundation, which is
• 37:51
  lovely. And then Sherry casks that we've
• 37:54
  played with that brings us our dried fruits forward.
• 37:56
  So we've got the Sherry cask edition, you've got double cask
• 37:58
  edition. We also have some red wine cask
• 38:00
  editions which are a little bit probably more experimental, but
• 38:04
  we sort of our preference from that collection was probably the
• 38:08
  French Cabernet Sauvignon, American Cabernet Sauvignon
• 38:10
  because bigger red wine styles really suit the spirit.
• 38:12
  So you get the nice red Berry fruits coming through.
• 38:14
  Yes. Then we did a white wine cask
• 38:16
  edition which. Not many people do at all.
• 38:19
  Glenn Murray are the only other people I can think.
• 38:21
  Of Alcantosian did one as well because I remember.
• 38:23
  Is that the one that sits in the ice bucket?
• 38:25
  Well, yeah, I think, I think I. Really like that.
• 38:27
  That was that we have whiskey. Festival.
• 38:29
  Yeah, we did have that. You could see how that would
• 38:30
  work for them as well-being tripled the style, being that
• 38:32
  lighter style of spirit. But I have to say, when when we
• 38:35
  were putting together the Sauvignon Blanc cask finish, I
• 38:37
  was a bit skeptical. But it's, it's beautiful.
• 38:40
  It's really nice. And Kirsty Hodge, our whiskey
• 38:42
  maker or one of the whiskey makers within our team, she was
• 38:45
  saying how surprised she was because we put it into these
• 38:48
  Semignon Sauvignon Blanc casks thinking it's going to take
• 38:50
  ages. But within six months you've got
• 38:52
  this lovely floral sort of green fruit character coming through
• 38:55
  and we're like great, perfect. So the port cask was nice
• 38:58
  because it sat between sort of red wine and Sherry.
• 39:00
  You get the oxidative notes of the tawny port.
• 39:02
  We also get the red wine characteristics because it's
• 39:04
  red, green and it's slightly sweet as well, so they.
• 39:06
  Also say in Scotland people that are buying the booze in
• 39:09
  supermarkets now. I've not bought a bottle of
• 39:11
  whiskey in supermarket for years, but I know I'm in the
• 39:13
  minority there. I bought one last week.
• 39:15
  But how often are people? I'm not surprised, Angus, you
• 39:18
  love their. I bought right.
• 39:19
  I bought a bottle of John Crabby whiskey.
• 39:24
  Oh really? In Sainsbury's because it was an
• 39:25
  offer. For the Bonington or the crabby?
• 39:27
  It's the Bonington one. It's called John Crabby.
• 39:29
  I'd seen it on offer. 22 lbs Carrie.
• 39:31
  I mean called Virgin Virgin Oats.
• 39:33
  Spending an extra 7, I get virgin.
• 39:35
  Oats I know well. I'd seen an offer for 22 LB.
• 39:39
  On the next one I said next time I didn't buy it and I thought
• 39:42
  next time I see that on offer I'm buying.
• 39:45
  That, and I suppose this is probably a conversation.
• 39:47
  Sorry, but I was like, yeah, buying this whiskey in
• 39:50
  supermarkets. I guarantee you in Scotland, the
• 39:53
  most bought wines in supermarkets, because I know
• 39:55
  that's what my wife wants, is a Marlboro Sauvignon Blanc.
• 39:58
  And the West of Scotland almost definitely be Sauvignon or Pinot
• 40:02
  grige, Pinot Grigio. And so having a recognizable
• 40:07
  wine finish on a recognizable brand in supermarkets has got to
• 40:11
  help too, which is why it amazes me that you've got a Cabernet
• 40:14
  Sauvignon finish down the villain.
• 40:16
  Well, there's a. German Pinot noir.
• 40:17
  There's a Spanish grenade. Which is like it's the most
• 40:21
  interesting cheap portfolio. It seems really bizarre to me
• 40:26
  that you're able to give people so many options at this entry
• 40:30
  level price point, which does suggest that from a marketing
• 40:33
  point of view, that actually isn't just for that gifting.
• 40:36
  It is for it's almost that you've got to catch them all
• 40:39
  right. If you like the port cask you're
• 40:42
  going to try, maybe no. I disagree.
• 40:45
  I think the person I think this is where the problem is, is we
• 40:47
  we live in a world where we are spoiled where we can come to
• 40:51
  diggers and there's 800 and we I sometimes I say it's open on the
• 40:54
  podcast. I've I've still to do it, but
• 40:55
  one day I will record a podcast in here and you'll say, what
• 40:59
  drams have you got? And I'll have three of the same
• 41:00
  DRAM, right, because I've got you know what?
• 41:03
  I just don't want to try and I like that.
• 41:05
  It's very nice. I bought 3 because I just want
• 41:08
  to sit for the next hour and a half and drink this DRAM, right?
• 41:12
  I think that I think we're unique in the sense that there
• 41:14
  are a lot of whiskey drinkers that like to experiment and they
• 41:17
  like to say it. I've tried that.
• 41:19
  I want to try the next one, but there will be a lot more.
• 41:22
  They just go, you know what, son?
• 41:24
  I like that that hits the spot for me.
• 41:26
  That's the best whiskey you can get your hands on and it's a
• 41:29
  very affordable price. And I'm just going to say unless
• 41:31
  and. I guess I'm not dealing.
• 41:32
  With the Angus of this world, and there are people like that
• 41:35
  where they might go, that's £30, but that's £22.00 and it's on
• 41:40
  the card. You know what?
• 41:41
  This time I'll give. That a go but see for me, I've
• 41:43
  had Sam Navilin independently bottled at you know, ten 20-30
• 41:50
  years old and never had one of these non age statements until
• 41:53
  tonight and now that I've tried that port cast and it's
• 41:55
  delicious. Also, the shed is also.
• 41:56
  Good. You're going to charge a tenner,
• 41:58
  a minimum tenner for the drama that in the back.
• 42:00
  See, now that I've had this port cast, I will now go and try the
• 42:04
  Cabernet. I will go and try the grenade.
• 42:07
  But there are some, and I understand I'm in the minority
• 42:08
  there. But that's also because I'm in
• 42:09
  the minority, having not tried Tam new villain before.
• 42:12
  As Kev has said, and people might have never been to the
• 42:16
  Diggers before, but the Diggers does have 800 watches in the
• 42:19
  gantry. But it's also got this menu of 3
• 42:21
  LB drams that we were looking at before we came down here and it
• 42:25
  featured 4 Tam new villains and four Junas.
• 42:29
  Now from some people's brand friends to say we had Timothy
• 42:32
  Walker here back again, whose luxury only deals are 21 year
• 42:36
  old plus. It's that's not something he
• 42:40
  wants to see is brands on necessarily.
• 42:42
  No, but for you, that's amazing. But we have the confidence.
• 42:46
  You've got a pub like Diggers, which is so known in Scotland
• 42:49
  and in Edinburgh, but also Kev talks about the volume, but
• 42:53
  you've got such a diverse portfolio at at an entry level.
• 42:56
  Well, we talked to we talked to to Tim about this and, and I
• 43:02
  want to ask you the same question.
• 43:04
  When you have a when you have a portfolio like White and Mackay,
• 43:09
  we talked about William Grant sons and I said, you know, how,
• 43:12
  how is it that when you've got the the green bottle, the the
• 43:15
  the very green bottle will sit beside time, the villains, the
• 43:18
  jurors on the shelf, right. But at the same time, they'll go
• 43:22
  all the way up to premium, like 3829 year old, you know, all
• 43:25
  these kind of they they will hit that super, they'll hit they'll
• 43:28
  hit luxury. Sorry, they'll hit premium,
• 43:30
  they'll hit super premium, then they'll hit luxury.
• 43:32
  Glenfiddich Tammy villain doesn't do that.
• 43:35
  So what? Not yet, not yet, right.
• 43:37
  OK, very interesting. But is that is your job then to
• 43:42
  move? Is Tammy Villain say like how
• 43:45
  much do White Mackay try and say to people you like that move up
• 43:50
  to this? Or is it just a case of keep the
• 43:52
  brand in its own lane now? Do you know what?
• 43:54
  It's a journey, isn't it? It's a journey for us as a
• 43:57
  whiskey making business and it's a journey for people who
• 43:59
  discover whiskey for the first time.
• 44:01
  You might have someone walking through a supermarket aisle who
• 44:03
  usually drinks Whitey Mackay blend and then they see
• 44:06
  Tammyville and single malt whiskey on offer and they think,
• 44:08
  oh, do you know what? I'll try a single malt this
• 44:10
  time. And it could be a gateway into
• 44:12
  that was delicious. What else can I try?
• 44:13
  Sherry cask. OK, what other Sherry cask
• 44:15
  whiskey's can I find? It might be that kind of
• 44:17
  journey, but. And we we've talked about it
• 44:19
  slightly where, you know, we've presented sometimes with that
• 44:22
  wall of whiskey and that can be intimidating.
• 44:24
  A. 100%. And you know what, somebody that
• 44:26
  has a Tam Navulin at 40% and likes it and then goes and buys
• 44:31
  a Tam Navulin that was maybe at a higher ABV or in a very
• 44:35
  different task or in a very specific way, might try that a
• 44:38
  second time ago. That's not for me.
• 44:40
  That's put me right off again here.
• 44:43
  Whereas if you've got a range that at least at a base level,
• 44:46
  right, you know, it's going to be 40%, you know, it's going to
• 44:48
  be nominated statement, but you know, this is going to be
• 44:50
  slightly different from this, which is going to be slightly
• 44:52
  different from this. Somebody at that introductory
• 44:55
  level or even anybody to be honest can try that and say, you
• 44:58
  know, I like the pork cask, I like the serving.
• 45:00
  Your blonde also keen on the Sherry but I really like that.
• 45:03
  They're all going to be slight deviations from our house style
• 45:05
  as well. And I guess that's our job as as
• 45:08
  whiskey makers at Tammyville. And you know, we want to make
• 45:10
  sure that it tastes like a Tamville.
• 45:11
  And that's where the end point pendant bottlers are really
• 45:14
  interesting because they'll have their own vision of how they can
• 45:17
  interpret how style. But you know, for us, when you
• 45:19
  pick up a bottle of Taman Villain that we've made, it
• 45:22
  should have a consistency threading through it.
• 45:24
  And you know, we make whiskeys that are 60 years old and above,
• 45:28
  but the, the whiskey makers are still trying to do the best job
• 45:32
  they possibly can with, with the ingredients they have.
• 45:35
  And, and there's no less passion and dedication that we'll go
• 45:38
  into making something like that. There's more liquid telepse or
• 45:41
  something like this than there will be.
• 45:42
  Oh, you see it? I mean though.
• 45:44
  You're a great example of that. Like I guarantee there'll be
• 45:47
  people out there who would say, yeah, I wouldn't recommend
• 45:50
  Tamneville and they won't recommend it because they don't
• 45:52
  see it in the specialists and etcetera, etcetera.
• 45:53
  But what we would just say is just give it a try.
• 45:56
  It's not. Going to break.
• 45:56
  Well, there'll be, there'll be people interest see after this.
• 45:59
  So this goes on Thursday. I'll be interested to see on the
• 46:01
  Saturday and what I want to do for the Facebook group as well.
• 46:05
  I want to find out of the people who are involved.
• 46:07
  So we've got over 600 people in the Facebook group now we'll get
• 46:10
  the weekend drama roll call and we see some fantastic drams that
• 46:12
  go into the weekend drama roll call.
• 46:14
  But I want to know how many people in the Facebook group
• 46:17
  actually got started started out Tam the villain and maybe maybe.
• 46:21
  Tam, the villain and Dura, I'm telling you, there'll be loads.
• 46:24
  Yeah, but what I also want to ask you going back to the White
• 46:28
  Mackay thing, there'll be there'll be there'll be loads
• 46:30
  and loads of people who you speak to that go White Mackay
• 46:34
  and they'll say, yeah, that's a blame.
• 46:35
  They say, yeah, but do you know White Mackay owned Tam the
• 46:38
  villain? Because you don't shout about it
• 46:41
  a lot. It's like Tam the villain's Tam
• 46:42
  the villain. Dura's Dura, Dalmore's
• 46:44
  Dalmorfeter, the people who know, right?
• 46:48
  And it's not difficult to find out, but there'll be a lot of
• 46:50
  people who drink all of those 4. And I have no idea.
• 46:53
  Well, I have no idea. So what I'm wondering is, you
• 46:55
  know, like I say, is the fact that do you just let each brand
• 46:58
  do their own thing, you know, or do you want the journey to go?
• 47:03
  Guy walks in the supermarket, pays £30 for that DRAM there,
• 47:08
  finds out that White and Mackay are on that.
• 47:10
  Or maybe a guy walks in at the supermarket, drinks White and
• 47:13
  Mackay, but understands White and Mackay actually have single
• 47:15
  malt and then they have the blend versus single malt
• 47:17
  argument. They go right, OK, I'll try one
• 47:18
  of the blinds. Tammy Villain's nice and easy
• 47:20
  going. Then they go maybe, oh, I've
• 47:21
  heard about Jura, I'll maybe take this.
• 47:23
  Or the fact that Jura has an age statement.
• 47:25
  So there's the next step. Suddenly it goes Tammy Villain,
• 47:27
  not an age statement, it's single malt.
• 47:28
  But then there's single malt with 1010 on it.
• 47:31
  I'll try the ten right, moved up the next level.
• 47:33
  Then it's like Fetter Care and you.
• 47:35
  Get fetter care and 12 in supermarkets.
• 47:37
  No, no. So then but or is it because I
• 47:39
  mean, that's a bit of a step unless you're doing a tasting
• 47:42
  for somebody, unless you're doing a white Mackay novice
• 47:45
  tasting to go. Here's our blend, here's our
• 47:48
  starting points, here's our movie.
• 47:49
  It's. OK.
• 47:49
  It's a different audience. Like I would suspect that your
• 47:53
  favorite DRAM to drink in your portfolio would be a feta count.
• 47:57
  Depends on what I meant to be honest.
• 47:58
  It's a bit Lamatic answer because I feel like there'll
• 48:01
  also be this portion of the Facebook group who they're
• 48:04
  working and who are they're working whiskey or have these
• 48:07
  whiskey collections who definitely will have feta ground
• 48:09
  but will have skipped Tamneville and Jura without thinking about
• 48:13
  it, like myself, for example. Well then.
• 48:15
  First of all, I mean, I'm struggling to find the favorite
• 48:17
  between these two, but I love the point we are going to come
• 48:19
  back. I want to talk a little bit more
• 48:20
  about White Mackay and also your journey through whiskey and what
• 48:23
  you do because we have got, we'll talk a bit more about
• 48:26
  Tamneville later on. But in terms of White Mackay as
• 48:30
  a whole, then you're travelling around the world covering Fetter
• 48:32
  Care. Now what we've what was Fetter
• 48:34
  Cairns USP? Then if you're talking about
• 48:36
  this being the sort of gateway entry level into the in the
• 48:39
  whiskey market, what does Fetter Cairn do?
• 48:41
  I think all our distilleries have their own personality,
• 48:44
  which is the really exciting thing for me, I think.
• 48:47
  And like you say, you know, you meet different people depending
• 48:50
  on who you're speaking about. Fetter Cairn is just a hidden
• 48:52
  gem. It's one of those distilleries
• 48:54
  that's been going over 200 years now and it's probably one that I
• 48:58
  reckon, unless you've kind of stumbled upon it or I don't know
• 49:01
  how. If you've stumbled upon Fetter
• 49:03
  Cairn, you know, you look at the history, the 200 years it's been
• 49:06
  there, the unique distillation process with the, the cooling
• 49:09
  rings and the way that they flood the stills with cold water
• 49:12
  and then the result in kind of tropical character or tropical
• 49:15
  nature of the house style. I think it's a really
• 49:17
  interesting and unique story to be able to tell.
• 49:19
  So our approach with Fetter Cairn, the way we we make
• 49:22
  whiskey is all but that kind of sense of imagination.
• 49:24
  How can we do things a little bit differently, a little bit
• 49:27
  with a sense of imagination? So what is that when you said
• 49:30
  you flood the cells with cold water?
• 49:32
  So. When does that happen?
• 49:34
  You've got to see. Yeah, it's mad.
• 49:36
  So. I've never heard about that.
• 49:38
  I've never heard about it until I had that conversation with
• 49:40
  Steve departing. Exactly.
• 49:42
  This is unique. And the only people have the.
• 49:43
  Only does this. What?
• 49:45
  So in the 1950s there was a distillery manager at Feracare
• 49:48
  and called Alastair Menzies. And he was an innovative guy.
• 49:52
  There's there's articles in the newspapers about him trying to
• 49:55
  supersonic age whiskey in a in a matter of hours so that it
• 49:58
  wouldn't take 10 years to mature whiskey.
• 49:59
  You could do it in a vacuum and it would take like hours That
• 50:03
  didn't work. But some of his innovations were
• 50:04
  really. WA wouldn't like that.
• 50:06
  So, so you had Alastair Menzies, who was a distillery manager
• 50:09
  with all these ideas, and he had an engineer, an engineer called
• 50:11
  John Twigg. And John Twigg took this idea of
• 50:14
  cooling down the copper with cold water and turned it into
• 50:16
  reality. And we don't really know how
• 50:18
  that happened. But one of the suggestions was
• 50:20
  that, you know, back in the 50s in Scotland when maybe we had a
• 50:23
  more consistent hot summer, they used to wrap hose pipes around
• 50:26
  the casks outside with holes in them and turn the water on to
• 50:29
  keep the casks wet. And maybe they said, well, what
• 50:31
  would happen if we turned that hose on at the top of the the.
• 50:34
  Hose had the hose had holes in it.
• 50:35
  Aye, so the water would just spray the casks.
• 50:38
  So they fitted these sort of. However they've done it, they've
• 50:41
  sprayed the head of the stills with cold water from the outside
• 50:43
  to cool, cool it down. And then John Twig, the
• 50:45
  engineers, fashioned this copper cooling ring around the top of
• 50:47
  the neck of the still, bringing in cold water from the
• 50:49
  Cairngorms. So it's natural spring water
• 50:52
  sprays across the head of the still, flows down to the base,
• 50:54
  and then goes back. Into the.
• 50:55
  This is while the stills running.
• 50:57
  Yeah, during the cup, during the during.
• 50:58
  What does that do? It cools the copper from about
• 51:01
  80° to about 30°. Does that make it even harder
• 51:04
  for the vapours to get through? There you go.
• 51:07
  You are getting. I am super proud of you.
• 51:11
  That is awesome. I'm well done.
• 51:13
  I've stood on this platform before.
• 51:14
  She's in this platform. You look at the stills and
• 51:17
  there's a small just outside of the still house.
• 51:20
  You've got this little bed of water that you keep there.
• 51:23
  Kind of dam, yeah. And so you can literally see the
• 51:25
  water that's going to come in to create more reflux, to create
• 51:28
  more copper contact for that light tropical spirit.
• 51:31
  And what I like, and this is actually the case of all
• 51:32
  distilleries that in the winter you're using, colder water will
• 51:37
  be better, but fetter care and their distillation will be
• 51:40
  affected more because the water that has been poured down
• 51:43
  themselves will be colder. Yeah.
• 51:45
  And again, we'll create more reflux.
• 51:46
  So it is why the bottle has these grooves and the bottle as
• 51:51
  well. If you look at it now, you
• 51:53
  didn't list for, you'll look at a bottle of feta at home and
• 51:55
  you'll say I can see. It there's a code but it.
• 51:58
  Is the coolest feature of a still in Scotland?
• 52:02
  I've never made it entire. 7 Wonders of the Whiskey World.
• 52:06
  Actually, arguably, people. I really missed off.
• 52:09
  When I visited there were a close season and they turned on
• 52:14
  the water feature just so I could take an Instagram.
• 52:18
  The only thing you miss is when the stills aren't on.
• 52:20
  They're not hot, so you don't. Get the steel, you don't get the
• 52:21
  steam. It's just a waterfall coming
• 52:24
  down there. The first time Fetter can really
• 52:28
  with the podcast was we went when Angus and I went for first
• 52:33
  time we ever went to the What's the Scotch whiskey experience on
• 52:38
  the Jazz Distiller's Fair, Distiller's Fair.
• 52:41
  And we met some people that were working for fit of care and they
• 52:45
  were one of the things that they mentioned was they had the 1st
• 52:49
  or they had something that had been matured in Scottish oak.
• 52:51
  I can't remember what it would have been.
• 52:53
  It wasn't. I don't know if it was the 18, I
• 52:55
  don't think it would have been. Something in Scottish?
• 52:56
  Oak. Something in Scottish oak.
• 52:58
  If it wasn't the 18, it would have been some.
• 52:59
  A castle. A cast sample.
• 53:02
  It must have been the 80s. It must have been.
• 53:04
  It was one of the first we tried.
• 53:06
  I'll be honest with you, I was it was you're talking about the
• 53:09
  28th or 29th of December. I had chronic heart one at that
• 53:14
  stage of the of what did you think?
• 53:16
  I really liked it, but. I was very impressed.
• 53:18
  I remember at the time being more impressed than Graham was.
• 53:22
  Yeah, by. This, but I love the concept of
• 53:24
  Scottish oak and I love the idea of it's the one thing.
• 53:28
  Did I say at that time was Graham?
• 53:30
  You might not have appreciated the significance of the
• 53:31
  Scottish. I understood that, but I didn't
• 53:33
  understand that I wouldn't have been able to go back like now I
• 53:36
  do a lot more. I understood Scottish oak.
• 53:38
  But what I know now is that the fact that is, if actually you're
• 53:40
  looking at the Scottish oak side of things, it's probably the
• 53:43
  only part of the whiskey production side of things that
• 53:46
  is not Scottish effectively, if you know what I mean, is the
• 53:50
  fact that we use American oak or use European oak.
• 53:53
  We use bourbon or Sherry or wine or or anything like a Manpania
• 53:57
  and all these kind of things, or even Japanese or well, I was, we
• 54:01
  never actually have. You never see because it's.
• 54:03
  Just not sustainable. It's not.
• 54:04
  I was going to say, if you look at somewhere like Chichibu and
• 54:07
  how they use Mizunaro and got Mizunaro wash backs as well,
• 54:13
  it's incredible that I know stocks are limited a bit.
• 54:16
  It's incredible. Scotland doesn't make more of a
• 54:18
  thing of using Scott to show when the matter.
• 54:19
  And people would think as well when you look at the amount of
• 54:21
  trees that we've got around, but we do.
• 54:23
  But I know. I know, but actually this is the
• 54:25
  naivety that. I think it's just that the
• 54:30
  forests have never been managed for that purpose.
• 54:32
  They've always been managed for furniture probably, and other
• 54:34
  things. So it's all been about
• 54:36
  developing the relationships necessary to turn the wooden in
• 54:39
  the cask and also putting in, you know, foundation.
• 54:42
  So if you use a tree, even if it's wind filled, even if it's
• 54:44
  come down naturally, you've got to replant something.
• 54:46
  That's a big thing though, isn't it?
• 54:48
  Regrowing the Caledonian Forest. Well, we've got up at Fetter
• 54:51
  Care and we've got our own forest.
• 54:52
  I need to manage your expectations.
• 54:54
  The saplings are still quite new, but they are is technically
• 54:56
  well. I actually, interestingly
• 54:58
  enough, there was an oak tree near my parents house and it got
• 55:01
  cut down because the farmer need it was getting too big for the
• 55:03
  farmer to have access on the on the road.
• 55:06
  And I took some acorns and planted them and two of them to
• 55:09
  the acorns did make maturity. So my parents garden and then we
• 55:12
  got replanted in the kind of area, the neighborhood where my
• 55:16
  parents live, there's an oak tree and they're taller than me
• 55:18
  now. Yeah, that's awesome.
• 55:19
  This was about, this is about more than four, more than 10
• 55:22
  years ago now, about 12 years ago.
• 55:25
  So I there there are two mature. So 1 oak tree was chopped down
• 55:29
  and two juvenile trays. Out SO.
• 55:32
  How long until I can make them into a car?
• 55:34
  150 years, yeah. But this is on record.
• 55:37
  Then we've got this on record. So when our great, great
• 55:40
  grandkids are doing the whiskey stories, where whiskey stories,
• 55:43
  what would it be? VVR?
• 55:45
  I mean I'll be AI by then, but. This also tells you why it's so
• 55:50
  hard for Scottish. What makes it?
• 55:52
  Hard product because you have to wait 150 years before you can
• 55:55
  even say, right? Maybe that tree's ready to
• 55:58
  become a cast. And it's also.
• 55:59
  Hard to. That's before.
• 56:00
  Hard to work with Ross. More knots in the wood and not a
• 56:04
  more. Porous wood.
• 56:05
  Quite brittle it. Doesn't flex the way that
• 56:08
  American white. What's great though, if you go
• 56:10
  up to the space side, Cupbridge now, they've got dedicated
• 56:12
  Scottish oak area, really amazing.
• 56:14
  So there's definitely more of it, you know, being used not,
• 56:18
  not just by ourselves by other producers.
• 56:20
  Well, we weren't the first ones to do it as well, but we're
• 56:23
  really, yeah, yeah. We've got our vision of how it
• 56:26
  how it sort of moulds flavour. It would be really interesting
• 56:29
  to see what other distillation. What does it do with flavour
• 56:31
  then? What does Scottish oak add?
• 56:32
  What? What?
• 56:33
  Because we know what European does, we know what American
• 56:35
  does. What does Scottish?
• 56:37
  Do similar to European and it's it's very high in tannin.
• 56:40
  And then again, it will depend how you toast the wood.
• 56:42
  So you know, for Fetter Kenny team, for example, we use medium
• 56:46
  toasted and barrels. Some of them will be unseasoned,
• 56:50
  some will be refilled as well. So you get that kind of balance.
• 56:52
  You're not overpowering the spirit.
• 56:54
  It just depends. Yeah.
• 56:55
  See, for me, like from a marketer's point of view, like
• 56:58
  that must sell just because of that.
• 57:01
  Like I, I would buy, I would buy a bottle of whiskey because of
• 57:05
  that point of view whether I like the flavor proof.
• 57:08
  I mean, I might try. Scottish Scottish Barley I.
• 57:10
  Might try, I might try Scottish oak and think that's I don't
• 57:13
  like Scottish oak because I prefer American oak and I prefer
• 57:16
  European oak. It might give me because I've
• 57:18
  heard it. Is it not peppery a bit more?
• 57:20
  So that's when the reference most people say Scottish, we're
• 57:22
  talking about Scottish virgin oak.
• 57:24
  Right. In almost every circumstance,
• 57:26
  other than the fact that you've been using it twice already, it
• 57:30
  went Mackay. So why would they use it twice?
• 57:31
  For what then? Well, so for our 18 year old,
• 57:34
  we'll use unseasoned and we'll use refill again as well because
• 57:38
  well, the only thing that's been in it's the fetter care and
• 57:39
  spirit. So, you know, if it's
• 57:41
  unseasoned, you might need six months if it's.
• 57:44
  So you'll season it with. No, no.
• 57:46
  So for example, for the 18 year old, some of that will be
• 57:48
  finished in unseasoned oak, so be toasted virgin oak, Yeah,
• 57:53
  Actually virgin oak, yeah. Virgin Scottish.
• 57:54
  Oak, Virgin Scottish. Oak Yeah, yeah.
• 57:56
  And then we'll we'll remove that from cast and we'll put the
• 57:58
  spirit in it again. Right.
• 57:59
  But you're no one sending or you wouldn't send Scottish Oak over
• 58:02
  to not yet. Yeah, it felt not.
• 58:05
  You see what Scottish oak? But there's no reason why you
• 58:07
  couldn't, no? We did do so.
• 58:08
  We worked with Six Degrees North of Brewery, just along the road
• 58:11
  from us, and then we gave them some Scottish oak casks.
• 58:14
  They made a dark beer, part of their Unicorn series.
• 58:16
  They made a dark beer that was matured in Scottish oak.
• 58:18
  And then obviously we get the casks back again.
• 58:20
  So now you've got a refill Scottish oak cask that's been
• 58:23
  seasoned with dark beer. That's cool.
• 58:24
  So you could put some. By the way, can I just say this
• 58:27
  time it is doing what it is as a sipper and I can see it's we're
• 58:33
  probably going to be due. Kevin a ball, so to me.
• 58:36
  Oh, that was Matt. I brought this.
• 58:37
  Oh, did you happy? Days.
• 58:39
  I'll pay you corkage, Kev, Sorry.
• 58:41
  So to me, virgin Scottish oak is very similar to the limousine
• 58:46
  Limousan oak, which is a French oak, right And squid often we
• 58:50
  see French oak, it almost always be limousine oak.
• 58:53
  And so it's high tannin, it brings loads of spice that you
• 58:56
  expect from even American virgin oak, which is why we don't see
• 59:00
  any whiskeys get at a full maturation in Scottish oak.
• 59:04
  I had a 2 1/2 year old spirit of feta Cairn fully mature in
• 59:08
  Scottish oak, local barley and local trees, etcetera, etcetera.
• 59:12
  I mean, the idea eventually is you'll be able to do a single
• 59:14
  estate. That's the single malt.
• 59:16
  Right, and this wasn't yet whiskey, but at 2 1/2 years old,
• 59:20
  it tasted like a matured whiskey.
• 59:21
  And again, virgin oak will do that no matter the species or
• 59:25
  where it's from. But I'd had an amazing tasting
• 59:28
  with Greg Glass. And Greg Glass.
• 59:30
  So Greg Glass has worked worked for Wet Mackay for a long time.
• 59:33
  And at the time when I had that taste with Greg Glass, he was
• 59:36
  running a kind of side operation called Whiskey Works.
• 59:41
  And so I was, this is the most out of the out of my own depth
• 59:44
  I've ever been at a taste thing. I think I was 18 or 19 years old
• 59:48
  and it was the Jura 7 wood right here and seven select French and
• 59:54
  American oak barrels, and the six of the woods were there as
• 59:57
  cask samples. There was a Scottish oak cash
• 1:00:00
  sample and a Limousine oak cash sample, and it was the launch of
• 1:00:04
  a blended malt whiskey called the King of Trees.
• 1:00:08
  King of trees. That's right.
• 1:00:08
  That was the first Scottish oak. Which I've not had in a long,
• 1:00:11
  long time. And a whiskey called the
• 1:00:14
  Glaswegian, which was a Port Dundas 29 year old grain I
• 1:00:18
  believe, which I bought a bottle of.
• 1:00:20
  But I remember this kind of trees.
• 1:00:22
  It was the blended malt 10 year old whiskey that featured
• 1:00:25
  Scottish oak and I'd never heard of Scottish oak.
• 1:00:28
  And then this taste and he's talking about the pores in the
• 1:00:30
  woods. And and I honestly, I was so I
• 1:00:33
  didn't know most what he was saying, but it was like, Oh my
• 1:00:36
  God, I've got to go home and read.
• 1:00:37
  But experiencing Scottish oak in a calf sample form.
• 1:00:40
  It was spice and sweetness, just like American virgin oak, just
• 1:00:44
  like this limousine virgin oak, but that's kind of cola Kuby
• 1:00:47
  kind of cinnamon note to it at young spirit and old spirit.
• 1:00:50
  So that's what's exciting about it.
• 1:00:53
  It works with this Tesco 18 which we all enjoyed.
• 1:00:58
  Well I'm sure. Will we see a town of OL in
• 1:01:01
  Scottish Oak? We've got we have got Town of Ol
• 1:01:03
  in Scottish Oak as well. Will you stick Dalmore in
• 1:01:07
  Scottish oak? Scott the Dalmore, one of the
• 1:01:10
  Dalmore luminary expressions, used a cast they called Kusugi,
• 1:01:14
  which was American Japanese in Scottish oak.
• 1:01:17
  So the idea of mixing just Japan is like when you break
• 1:01:19
  something, you put it back together.
• 1:01:21
  I remember, I remember the luminaries we tried had a lot of
• 1:01:23
  things. One of them could have been
• 1:01:24
  Scottish oak. I'd be wrong, but.
• 1:01:26
  That's a great thing about. There was a combination of.
• 1:01:29
  Yeah, that's right. It's a great thing about whiskey
• 1:01:31
  makers. And like, you know, we own
• 1:01:32
  distilleries that are 200 years old, so you're never you're only
• 1:01:35
  ever going to be there for a snapshot of it history.
• 1:01:38
  So there's a long line of people with their own ideas, but it's
• 1:01:41
  always kind of about respect and what's been.
• 1:01:42
  Yeah. And also.
• 1:01:43
  Respect for the past, but also respect.
• 1:01:45
  For the past, but also, I mean, when you're if you because you
• 1:01:47
  got to think about it, we don't know where the Scotch whiskey
• 1:01:49
  industry will be in 200 years time.
• 1:01:51
  No, you know, but someone could come up with this.
• 1:01:53
  I mean, basically with the way science is moving from whiskey,
• 1:01:56
  I mean, you know, could go back 200 years ago and what fetter
• 1:01:59
  care would have tasted like to what it tastes like now to go
• 1:02:02
  and and then what they'll have adapted and changed and learned
• 1:02:05
  and done. Even things like wrapping hoses
• 1:02:07
  round stills and what have you better care.
• 1:02:10
  Like the sciences that's evolved.
• 1:02:12
  You suddenly look at and go, you know, 50 years time, 60 years
• 1:02:15
  time, they might be saying someone might make a
• 1:02:17
  breakthrough with Scottish oak. You plant this type of Scottish
• 1:02:20
  oak in this condition, it's going to grow a lot straighter
• 1:02:22
  and a lot better than what is. And then suddenly you're going,
• 1:02:25
  well, we've already got forces of this stuff and you're looking
• 1:02:28
  at going sustainability. I mean, how many Sherry casts
• 1:02:31
  are going to survive? You know, in 100 years time, how
• 1:02:34
  many will Sherry casts suddenly become extinct again because
• 1:02:36
  people don't know where they're getting it from or it's.
• 1:02:38
  One of these things I suspect it said if 150 years ago, fair kind
• 1:02:44
  of planet, loads of Scottish oak, you said that's great
• 1:02:46
  because we're reaping the benefit.
• 1:02:48
  So if it's going to be a good decision in the future, it's a
• 1:02:51
  good decision today, right? Exactly.
• 1:02:52
  I also there's a lot of misconception just now about the
• 1:02:55
  term European oak when people have this assumption that
• 1:02:58
  European oak come from Spain, no, comes from Hungary and
• 1:03:01
  Bulgaria, Serbia. Also.
• 1:03:03
  Technically, Scottish Oak is a European.
• 1:03:05
  Yeah, of course, of course. But let's presume you could.
• 1:03:07
  I mean, it feels like an. Amazing.
• 1:03:09
  Opportunity. But a lot of people would have
• 1:03:11
  always assumed that it would be French or Spanish oak.
• 1:03:16
  And actually a lot of a lot of European oak Sherry casts are
• 1:03:18
  coming from Bulgaria and A and it's more about the species of
• 1:03:21
  oak rather than locations. Oh yeah, because Shedding
• 1:03:24
  Butcher is an American. But am I right in saying that
• 1:03:27
  Scottish oak is? And again, who was it that came
• 1:03:30
  up and was talking through all the species?
• 1:03:32
  Somebody we had on the podcast was taking us through all the
• 1:03:35
  species of oak, but Quarkus Alba.
• 1:03:38
  Yeah, exactly. Yeah.
• 1:03:39
  But Scott Scottish Scottish oak is a separate species.
• 1:03:43
  It's Quarkus robot. Quarkus portraya compared.
• 1:03:45
  To English oak. Same as same as French, same as
• 1:03:48
  Spanish. We move on, just very quickly,
• 1:03:55
  right? Tell me, Tell me why Marie Pal
• 1:03:58
  here? Doesn't he like Jura, right?
• 1:04:00
  Talk. Change his mind?
• 1:04:02
  What? What is that?
• 1:04:03
  Why Jura, Right? Why does Jura get a hard time in
• 1:04:06
  some cases when I speak to people and we say Jura is the
• 1:04:09
  number one selling single malt in Scotland and you get people
• 1:04:12
  going, no. Can I get my case first go in
• 1:04:14
  there? So Jura is a distillery I would
• 1:04:17
  buy first if I won the euro millions tomorrow.
• 1:04:19
  OK, Because it's the best and I've said it before, it's the
• 1:04:22
  best story. And why?
• 1:04:23
  You say this one you'd buy first.
• 1:04:24
  It's not just. Like, thank you.
• 1:04:26
  That's the first one I buy, second one.
• 1:04:28
  I've been over NYLA during phase twice, right, and Jura share a
• 1:04:34
  day with Buna Haven. You know how much I love Buna
• 1:04:37
  Haven. I've never went to Buna Haven
• 1:04:39
  Day because there's something about being on Jura.
• 1:04:43
  There's just something about it. There's a guy called Graham
• 1:04:45
  Geddes who was the distillery manager when I first went, who
• 1:04:49
  actually was the ex Tam, the villain distillery manager.
• 1:04:51
  Who's the assistant manager at time?
• 1:04:52
  Was it? Was it?
• 1:04:53
  And then moved to Jura and he was the only guy with a forklift
• 1:04:56
  license on the island. So he also done the beer
• 1:04:58
  deliveries for the hotel. And like, it was just a
• 1:05:01
  character in whiskey, however brief it was.
• 1:05:04
  He was a production guy. I was just to meet quotas.
• 1:05:06
  But that's being on this island as you've not been a juror
• 1:05:10
  before. I know they tell you the story
• 1:05:13
  of 213 people and 5000 deer, but it really is.
• 1:05:16
  There's not much going on there. There's a lot of country
• 1:05:19
  American guys, but about a big daft golf course on it now as
• 1:05:22
  well. But it is still this amazing
• 1:05:25
  island. It's amazing to be on it.
• 1:05:26
  It feels properly remote because it is a pain to get to.
• 1:05:30
  And the whiskey is so successful, but it's so
• 1:05:34
  successful not for me. And that's because although it's
• 1:05:40
  the first bottle I ever bought, and although clearly there's
• 1:05:42
  innovation and there's, you know, cask additions, there's
• 1:05:46
  experimentation with wood, there's Louis BV.
• 1:05:50
  I would, you know, easy to criticize stuff for being
• 1:05:52
  artificially colored. But the reality is they're
• 1:05:54
  looking for a consistent product that delivers consistently, and
• 1:05:58
  it does that, just not just not for.
• 1:06:01
  Me. But there is something about the
• 1:06:02
  place because Graham and I have a mutual friend and he's told
• 1:06:04
  this story to me about. Three times.
• 1:06:06
  So I feel I can tell it. And he went to Eddie Gondura and
• 1:06:09
  he ended up by himself during the summer.
• 1:06:13
  Well, after the wedding he was, I don't know how he'd managed
• 1:06:16
  it, to be honest, because when he drinks whiskey, he usually
• 1:06:18
  just passes out. But he was at the harbour with a
• 1:06:21
  bottle of Jira and the sun was coming up and he had this Jira
• 1:06:23
  and it. Was something about it?
• 1:06:25
  Magical memory. Magical place magical.
• 1:06:27
  I hate when you ask there's a Richard Patterson had a quote
• 1:06:29
  about what was the best whiskey he ever had and always talks and
• 1:06:32
  we've said at the podcast for Bad Bad Whiskey's Bad Company.
• 1:06:36
  But he talks about being on a hill in Judah with a Dura
• 1:06:38
  Superstition, which was a £30 bottle and you know, whatever
• 1:06:41
  Rich Patterson host for the Patterson Society and he's
• 1:06:44
  bringing really daft, ludicrous, like high age statement, amazing
• 1:06:47
  stuff. All this whiskey my father's
• 1:06:49
  ever had was given to him by Richter Patterson's a six year
• 1:06:52
  old blended whiskey, but he had a £30 Dura Superstition on a
• 1:06:57
  hill with a pal or with a distillery manager, whoever it
• 1:06:59
  was. And that was the moment.
• 1:07:01
  And so I think Dura is a lot of people's gateway whiskey and
• 1:07:07
  it's just, I would love something.
• 1:07:08
  Well, there could be a gateway I'd get like, say, my
• 1:07:10
  grandparents. It wasn't just a gateway whiskey
• 1:07:11
  for them. It was a whiskey that they just
• 1:07:13
  fell in love with and they just went, we will always have a
• 1:07:15
  bottle of that in the house. It was like our house was every
• 1:07:17
  day. Yeah.
• 1:07:18
  You were a 10 in Highland Park 12 was it two options if it was
• 1:07:21
  a special occasion? For example, they're doing a
• 1:07:24
  single cast this year, I'm sure, or whatever they're going to do
• 1:07:26
  for phase this year. Last year was a 19 year old full
• 1:07:29
  Sherry, I think it was, which I loved.
• 1:07:32
  It's just that the core range doesn't work for Scotch.
• 1:07:34
  It doesn't work. For, well, you know what, like,
• 1:07:35
  you know, we've done obviously a good job, you know, creating
• 1:07:38
  whiskeys that introduce more new people into the world of single
• 1:07:41
  malt whiskey. That's, you know, being one of
• 1:07:42
  the main drivers for Jura. Even the fact that the
• 1:07:45
  distillery was kind of rebuilt after a period of like 60 years
• 1:07:48
  of being closed, it was rebuilt on the islands to bring a
• 1:07:51
  prosperity back to the island when, you know, the population
• 1:07:54
  was in steep decline. People were leaving all the
• 1:07:56
  islands, you know, western islands.
• 1:07:57
  Important that is, you know, other distilleries we've talked
• 1:08:00
  about island Paris for example, and the the the importance that
• 1:08:03
  does for jobs on that island. Yeah, I imagine, you know their
• 1:08:08
  thing if Jura didn't have that distillery, what the population
• 1:08:11
  would be like. So there's only a couple 100 at
• 1:08:13
  the moment I think. Yeah, about 250 probably, yeah.
• 1:08:15
  But you know, now that we we know we have that established
• 1:08:18
  collection of whiskies, we are looking at doing more.
• 1:08:21
  So, you know, we've, we've got some really exciting stuff
• 1:08:23
  coming out this year, which I think would probably appeal to
• 1:08:26
  your palate more than the core range stuff does.
• 1:08:28
  And that's, and that's great because it's a it's a beautiful
• 1:08:32
  spirit. It's a unique island distillery
• 1:08:34
  of the slight coastal quality to the spirit.
• 1:08:37
  And I think, you know, the way we approach making whiskey from
• 1:08:39
  Dura now is really exciting. So yeah, see what you think with
• 1:08:42
  the. Stuff You're producing a lot of
• 1:08:43
  whiskey. And how does it travel in the
• 1:08:44
  world? How does it, how does it travel?
• 1:08:46
  I mean, yeah, really. Well, as a big seller,
• 1:08:48
  specialist big seller in the UK, but where does that set in other
• 1:08:51
  international? Markets, we know I go over to to
• 1:08:53
  Taiwan sort of once a year and they have like a couple of
• 1:08:56
  market exclusives. So they've got 12 and a 15 year
• 1:08:59
  old Sherry cask edition and the only other place you can get it
• 1:09:02
  is on the Isle of Jura, which is great.
• 1:09:03
  So I love going over there every year and and sharing these
• 1:09:07
  whiskeys with the audience over there because it's just so
• 1:09:09
  different. You know, the culture is the
• 1:09:10
  bottles in the middle of the table.
• 1:09:11
  We open it and you never pour your own glass.
• 1:09:13
  You know, someone will pour it for you and we'll cheers and
• 1:09:16
  we'll have a glass. And it's, it's just a really
• 1:09:18
  sociable way of sharing whiskey. And that's what Jura is all
• 1:09:22
  about. Shared moments.
• 1:09:24
  Ross made a quick comment there. I said you're producing a lot of
• 1:09:26
  whiskey. I think it's 4.5 million liters
• 1:09:28
  as your capacity. It's 2.
• 1:09:32
  I've got it. I was reading about another
• 1:09:33
  distillery. Clearly we know how popular as a
• 1:09:38
  single malt Jura is. We know that you're obviously
• 1:09:41
  white. Mackay is your brand name as
• 1:09:44
  your company name How? How much of Juror is ending up
• 1:09:46
  as single malt whiskey? How?
• 1:09:47
  Much, well, you know our, our focus over the years has been on
• 1:09:50
  single malt so much so predominantly what we produce is
• 1:09:53
  for single malt and you know there'll be historical casks
• 1:09:57
  available for brokers etcetera, etcetera.
• 1:09:59
  And that will still be part of our business.
• 1:10:01
  Of course, there's actually. Very little jury of being
• 1:10:03
  blended. Presumably, yeah.
• 1:10:04
  Well, you know our focus well, yeah, our focus is single malt.
• 1:10:07
  And you're even looking at a bottle of white Makai.
• 1:10:09
  There'll be 40 single malts in there.
• 1:10:10
  You know, it'll be a combination of a number of different
• 1:10:13
  distillers. In the country, 4 distilleries
• 1:10:14
  that really single malt is the priority.
• 1:10:17
  Of that, yeah. Yeah, absolutely.
• 1:10:18
  So time in the villain even isn't being used as absolutely.
• 1:10:21
  No, it will be. It will be at times, yeah, I'm
• 1:10:23
  sure. But you know, as I say,
• 1:10:25
  predominantly what we're what we're laying down is for single
• 1:10:27
  malt and we've. We've tried.
• 1:10:28
  I've been looking up I think 2. Two well aged Judah
• 1:10:34
  independently bottled 1 was actually brought in by.
• 1:10:38
  Charlie Hume. Charlie Hume.
• 1:10:40
  Thompson Brothers. Thompson Brothers on the bottle,
• 1:10:43
  yeah. Jura 36, I thought.
• 1:10:44
  It was a 31. I thought it was a 34.
• 1:10:48
  Whiskey craft Whiskey craft. It sells well in your your bag.
• 1:10:51
  36 year old 36 my best selling Jura Yeah, but she's as it
• 1:10:55
  shows. The thing is, I would love a 36
• 1:10:57
  year old Jura from Jura whiskey craft on a single cask. 66 year
• 1:11:02
  old 60 bottles and I don't like my 4th or 5th bottle.
• 1:11:05
  I think and people love the story.
• 1:11:07
  You still get the story of the distillery, but the liquids is.
• 1:11:10
  It takes every box for me. I remember sitting at that
• 1:11:12
  tasting when he when Sonny launched it and I tried it and I
• 1:11:16
  loved it. Yeah.
• 1:11:17
  And what's really good about it is it's it's 48 percent or
• 1:11:20
  something or 46%. It's by his cast strength.
• 1:11:23
  It's just the cask has been matured, matured for so long.
• 1:11:26
  So basically I said I was like, how much for a bottle?
• 1:11:29
  I said retails about £400. And I kind of went and bearing
• 1:11:32
  in mind 60 bottles, 36 year old. But, but it was your colleague
• 1:11:38
  Eduardo was sat beside me at the tasting and he said this sells
• 1:11:43
  this flies in Scotch, right? And he's and he said it's, it's
• 1:11:46
  the perfect combination of everything is where it's, it's,
• 1:11:49
  it's a brand name that is so recognizable.
• 1:11:52
  It's single cask, which makes it more unique and exclusive.
• 1:11:56
  It's not cask strength at something over 50%.
• 1:11:59
  So it's actually a really approachable DRAM and what
• 1:12:02
  you've got as well as a limited release on the fact that it's
• 1:12:04
  only 1 of 60 odd bottles. So for for that purpose, it
• 1:12:08
  works so well as a I, I personally couldn't say I I
• 1:12:12
  liked it. I really, really did.
• 1:12:13
  And for only the second time in my life ever tried a non dura
• 1:12:18
  bottling of dura and a single cask laser dura.
• 1:12:20
  And it was lovely. Really, really, really good
• 1:12:22
  liquid. But I just, I I thought because
• 1:12:24
  I kind of was about like I'd buy that right now.
• 1:12:27
  And then when he told me the price, well, it was
• 1:12:28
  understandable. Yeah.
• 1:12:29
  I was about like Wolf steady on Sunny.
• 1:12:31
  A a dura branded dura I really loved and it was famous ranking
• 1:12:34
  of the whisky shop, the ginger boy.
• 1:12:37
  Ginger boy. Yeah, I, well, she's what popped
• 1:12:39
  in one day at lunchtime or after work, actually probably more
• 1:12:42
  likely. And he bored me a drama.
• 1:12:44
  And it was just, it was a 16 year old perspective.
• 1:12:46
  It was a perspective that was a lovely drama.
• 1:12:48
  So again, that's kind of the way the way things are going with
• 1:12:50
  Dura and some of the kind of more the whiskeys for the
• 1:12:53
  specialists. So just ticking.
• 1:12:56
  All the boxes. Of 46, I think 46 or 46 1/2.
• 1:13:00
  Yeah, slight bit of Sherry in there, but mostly bourbon and
• 1:13:04
  just that coastal quality. It was a really nice sound.
• 1:13:07
  That's what I thought that sounds. 60 lbs.
• 1:13:09
  Yeah, that sounds definitely. It was a very, very nice.
• 1:13:11
  The whiskey shopper, I mean, they've got their own exclusive
• 1:13:13
  feta Ken as well, isn't it? Well, that's where you get
• 1:13:15
  really excited and I've got the warehouse Feta, Ken.
• 1:13:18
  Part of the selection committee here as well after we deciphered
• 1:13:21
  your scribbled. Posting Last time I seen Andy
• 1:13:26
  really was was Liberty Wines Day at the Memorial Hotel.
• 1:13:31
  So I bet that's a fancy day. Did you have to put your long
• 1:13:34
  trousers on for that one? Have you ever been?
• 1:13:36
  Killed 1 so there'll be 600 people from all over hospitality
• 1:13:39
  come to Liberty Wines, your big supplier that you try your wine
• 1:13:42
  sparkling wines and basically it's a new pricing for your wine
• 1:13:46
  offering for on trade that year. And I brought Curtis along, my
• 1:13:52
  friend Finley, who's our assistant restaurant manager,
• 1:13:56
  and I said Joe, well, I've actually I've got a feta
• 1:13:59
  contestant, so let's just have a couple glasses of wine we'll go
• 1:14:01
  across. And then we have out of the feta
• 1:14:04
  contestant and it was the whiskey we select tonight is
• 1:14:07
  going to become the exclusive wow for the whiskey shop and it
• 1:14:11
  was a great night. But there's some good photos
• 1:14:14
  online actually. Brilliant.
• 1:14:16
  Really good. That's why your handwritings a
• 1:14:17
  bit. I've got a beautiful pedicure
• 1:14:19
  and pens for all that, really nice pedicure pens.
• 1:14:22
  But there's a really funny photo online and it looks like we're
• 1:14:26
  all really interested in the note taking, taking the whiskey,
• 1:14:29
  but it's actually everybody trying to understand my writing.
• 1:14:32
  Well, look, we're coming back to Tamneville and then it's a big
• 1:14:35
  year for Tamneville and you mentioned 60 years you've
• 1:14:37
  brought, you've brought some. Now, first of all, something.
• 1:14:39
  Really interesting about Tamneville and is I've, if you
• 1:14:42
  go through my phone photos, careful, there's about 3 photos
• 1:14:48
  of Tarnevaland distillery taken from my driver's car window.
• 1:14:52
  Yeah, because unfortunately, I mean, I, I've been up to space
• 1:14:54
  side a few times and I love it when you're in space side and
• 1:14:57
  you're driving past 1 distillery, drive past an ex
• 1:15:00
  distillery, drive past another distillery and then inevitably
• 1:15:02
  you stop, you go in and you have a look, but Tarneval and you can
• 1:15:05
  go to the car park, you can take a photo, but that's it.
• 1:15:10
  Yeah, I think there's one I actually got out and somebody I
• 1:15:13
  got the current wife to take a photo of me.
• 1:15:15
  You've got the barrel. Not your favorite wife after
• 1:15:18
  Howard Sachs. As it happened, she is also my
• 1:15:21
  favorite. Wife Howard Sachs couple weeks
• 1:15:23
  ago. I don't know whether he
• 1:15:24
  forgotten that. I don't know whether he tried to
• 1:15:27
  make a he tried to make a podcast reference.
• 1:15:29
  The reference of the podcast is, I don't know where it came from,
• 1:15:33
  but basically a current. Husband current.
• 1:15:36
  Current husband, current wife is a reference on the podcast,
• 1:15:38
  right, which is gone and gone and gone for over, you know, 100
• 1:15:42
  odd episodes and what have you. Howard Sachs America Leicester
• 1:15:45
  is an importer and we were sitting there at 9:30 in the
• 1:15:48
  morning. This is a few weeks ago up the
• 1:15:49
  stairs and dig a recording and he was like, yeah, my my
• 1:15:54
  favorite wife. We were like.
• 1:15:58
  What are you talking about? Stop.
• 1:16:01
  Getting the podcast. From maybe I can realize
• 1:16:04
  actually his current wife and he was like, my current wife is
• 1:16:06
  also my favorite wife, but she's also my only wife.
• 1:16:08
  So by the way, that was that was that point, but you.
• 1:16:10
  Can visit Town of London 1. Week in the year.
• 1:16:12
  My point is that for the second biggest single malt brand in the
• 1:16:17
  UK, unfortunately, yeah, apart from a particular day as you're
• 1:16:20
  alluding to, Ross. You can't visit before we go
• 1:16:24
  into that, I want we've tried both of these, right?
• 1:16:26
  Give us a favorite pork. Pork for me.
• 1:16:28
  Pork cask pork for me. I'll say pork.
• 1:16:30
  I could bathe in the pork cask. That's great.
• 1:16:33
  Very, very good. We have that arranged.
• 1:16:39
  You're making coming to coming to a paywall screen maybe?
• 1:16:44
  We can. Think.
• 1:16:45
  We can do. That be cheaper than our
• 1:16:47
  American. Sharing actually you don't need
• 1:16:48
  much in the bath nowadays actually to fill up.
• 1:16:52
  Not with the water. It's not with the water.
• 1:16:55
  Certainly doesn't sound like we're opening the Tamnu and
• 1:16:57
  Wellness. Ross Bar will bathe in Tamnu
• 1:17:01
  What can we get people to do to make you bathe in Tamnu?
• 1:17:04
  Have to be for charity, there have to be big numbers.
• 1:17:08
  Anyway, what have we got? I think no, I'm going to last 30
• 1:17:11
  seconds from our. Minds I'm going to have that
• 1:17:14
  will be that's the clip. Yeah, I will get a good image
• 1:17:17
  for. You.
• 1:17:17
  Yeah, Ross, but I I'm going to go Sherry.
• 1:17:20
  Actually, yeah, I was, I thought.
• 1:17:23
  Not surprised really, from you. Well, I thought to myself, the
• 1:17:27
  port is so good, the Sherry's going to be a disappointment.
• 1:17:32
  And I tried the shedding. Actually it hit exactly the
• 1:17:34
  same. Thing.
• 1:17:34
  Do you have a favorite? Actual sport, yeah.
• 1:17:37
  I'd say for me it's it's doing the job.
• 1:17:39
  And it's pretty. Out of all these ass furnishes
• 1:17:41
  that you offer, is it a favorite?
• 1:17:43
  Is it a stand out do? You know what, for you it
• 1:17:45
  depends. Like one of the most amazing
• 1:17:47
  things is so I go to some whiskey shows around the country
• 1:17:51
  and one of my favourites is inter whiskey in Germany.
• 1:17:53
  And you've got we people who probably a lot, a lot of your
• 1:17:56
  listeners, you know, who like their whiskey the way they like
• 1:17:58
  it, strong cast strength, et cetera, et cetera.
• 1:18:01
  And when, when they come up and sample the Tam, the villains,
• 1:18:03
  you tell them, you tell them how much it costs to to buy a bottle
• 1:18:06
  and they'll buy one of everything.
• 1:18:08
  I know it's just. Well, when you break it down,
• 1:18:10
  yeah. If you were going to start your
• 1:18:11
  whiskey collection or if you were going to, you know, you
• 1:18:13
  know, add a few more bottles to your your wee gantry at home.
• 1:18:16
  That's a it's a great little collection and they all do a
• 1:18:19
  different thing. I think the port cask is nice.
• 1:18:21
  It's the one actually in our household.
• 1:18:23
  You know, me and my wife will drink quite often because it's
• 1:18:25
  that just nice. We we won for the road at the
• 1:18:27
  end of the. Night, I'd say, I'd say if, and,
• 1:18:29
  and I mean this with the greatest respect in the world,
• 1:18:31
  what I would like to do, because I reckon you can catch a lot of
• 1:18:35
  people out with that and I reckon a blind but.
• 1:18:37
  We have, we have gotten. I've got some nice, nice
• 1:18:39
  anecdotes. It was one of the sort of
• 1:18:42
  tastings we did during lockdown. It was hosted by Mitch Bechard,
• 1:18:45
  who also has a podcast, I believe, not another whiskey
• 1:18:48
  podcast, but no, Mitch was hosting a taste in from from
• 1:18:53
  from his place up in space sites.
• 1:18:56
  And it was 4 different whiskeys and it was different whiskey
• 1:18:58
  makers that were presenting the DRAM.
• 1:19:00
  So I think it was a talisker. Greg Glass was there doing
• 1:19:04
  whiskey works, maybe Bill Lumsden and someone else.
• 1:19:07
  And the 5th and final whiskey was was blind the blind sample
• 1:19:11
  and everyone got it. And he said the only clue I'll
• 1:19:13
  give you is that it's it's on the gantry behind me.
• 1:19:16
  And everyone started throwing their guesses in Maccallan 18,
• 1:19:18
  Old Pulteney 21. And what everyone had in their
• 1:19:20
  glass was Tam Neville and Double Cask.
• 1:19:22
  And I just thought that's brilliant.
• 1:19:23
  That's absolutely amazing with that audience you know of.
• 1:19:26
  It was great. I think there would be people in
• 1:19:28
  who listened to the podcast, and I mean this with the greatest
• 1:19:30
  respect, because I probably and Ross will admit to being one and
• 1:19:33
  Angus might have been meant to be 1 is if it's if you're
• 1:19:37
  sitting there and someone's going, I'm going to give you a
• 1:19:40
  Tam Neville in and they'll they'll go, you know, what are
• 1:19:44
  you giving me? That's far.
• 1:19:45
  You know, I think if you gave that to somebody blind and he
• 1:19:49
  said try that, I'd love it as a cracker.
• 1:19:51
  What is that? And you say that is a drum that
• 1:19:53
  you can pick up for about £30 and it sits in the bar at 3 LB.
• 1:19:56
  And it's almost, you know, it sounds silly, but you know, you,
• 1:20:01
  you waxed lyrical about the ball of any 21.
• 1:20:04
  And you were going about how, oh, it's, it's almost too
• 1:20:06
  perfect, yadda yadda yadda. Because 40%. 40% and that we we
• 1:20:10
  pulled you up on actually because normally you absolutely
• 1:20:12
  slaughter which is that 40% but you said that but and I I would
• 1:20:17
  say that not that OK you're I think by many 21 a time to go
• 1:20:21
  and double back by the same that's.
• 1:20:22
  Exactly what I was thinking. I would say it's just sitting in
• 1:20:25
  that Mart. It sits on that place where
• 1:20:26
  you're kind of going like it's it's just a very if you what is
• 1:20:30
  it? You say it's a nice get your day
• 1:20:31
  start get your whiskey night. It's probably one of those and a
• 1:20:36
  distillery last year especially we waxed lyrical by Glenn
• 1:20:38
  Murray. It probably ploughs a quite a
• 1:20:40
  similar foul, yeah, to Glenn Murray and it's maybe something
• 1:20:44
  when Graham and I were getting into whisky, we looked at Glenn
• 1:20:46
  Murray and we we've looked, we'd went down on Glenn Murray.
• 1:20:48
  It was like, why is it that price?
• 1:20:50
  It mustn't be very good if it's that, you know, there's other
• 1:20:52
  stuff that we can try. Maybe let's not try Glenn
• 1:20:54
  Murray, let's try something else.
• 1:20:56
  And then but actually Glenn Murray's a bit different because
• 1:20:59
  it's got kind of a lot of kind of age statements and so forth
• 1:21:01
  that you can try. But the the the base, the kind
• 1:21:05
  of standard Glenn Murray range is super a bit like.
• 1:21:09
  Family. I agree actually.
• 1:21:10
  Got that kind of variety of different cast.
• 1:21:13
  Yeah. Well, Glenn Money has that.
• 1:21:14
  Glenn Money has that problem, not promised such, but as a
• 1:21:17
  problem with conception is if you see it in the Co-op, if you
• 1:21:20
  see it in Asda, if you see it in Tesco, you see it in the
• 1:21:22
  supermarket. There is a genuine thing where
• 1:21:25
  you go, it's just that's that's a supermarket brand and what OK
• 1:21:29
  and what The thing is. So Glenn Murray will go through
• 1:21:31
  different because Glenn Murray is 1.
• 1:21:33
  You know, Glenn Turner have Glenn Murray.
• 1:21:34
  They also have, you know they have Label 5, Label 5 and they
• 1:21:38
  also have Cutty Sark. Because La Martinique is a big
• 1:21:41
  yeah. So they've got that, but what
• 1:21:42
  you guys have is you don't need to worry about time doing
• 1:21:45
  anything other than what it needs to do because then if you
• 1:21:48
  want the premium, you've got the Dalmore.
• 1:21:49
  You sort of say, well Dalmore plugs that for though.
• 1:21:51
  But I think it's a Portwood finished whiskey specifically if
• 1:21:54
  you put that with Balmaini 21, Glenmurray 21, Tomatin 14,
• 1:22:01
  Glenmorgy, Quinta Ruben, If I could do well, actually, I
• 1:22:05
  really do think it would do well.
• 1:22:06
  So that's an interesting point there as well, right?
• 1:22:08
  Because you need to, you need, I mean, the supermarkets these
• 1:22:11
  days have got great collections of whiskey and, you know,
• 1:22:13
  distilleries that produce single malts for that, for that place
• 1:22:16
  is brilliant because you need to have a shop window there.
• 1:22:18
  You know, I think about, you know, going going back to Japan
• 1:22:21
  with, with my wife and like being so excited going just
• 1:22:24
  through a normal supermarket and all the different Japanese
• 1:22:26
  whiskeys. Because to me, yeah. 5 litre
• 1:22:28
  bottles as well. It's like going to Herez and
• 1:22:30
  going in a wee Sherry shop and just being like Oh my God, so.
• 1:22:33
  Exciting for you? Exactly.
• 1:22:35
  But yeah. And yeah, those big, big jugs
• 1:22:38
  and. Stuff 5 litre jugs right?
• 1:22:40
  One day I'll bring one of those back.
• 1:22:42
  One day. Talk us through Tamneville and
• 1:22:45
  60th birthday then, because this is something that we're going to
• 1:22:47
  be working quite closely with you on.
• 1:22:50
  That's why a couple of you were in today.
• 1:22:51
  We're talking a lot more about Time the villain.
• 1:22:53
  You've got some samples with you.
• 1:22:55
  You've already mentioned 61966. So Time the villain turned 60
• 1:22:59
  this year. It when?
• 1:23:00
  When does the official turning of 60 happen?
• 1:23:03
  It'll be 1/3 of June 3rd of June 1966 was when the distillery I
• 1:23:06
  think was officially opened. And yeah, as I say, I mean that
• 1:23:09
  was a golden period for space side whiskey.
• 1:23:11
  So kind of purpose built to create that signature space side
• 1:23:14
  style whiskey where orchard fruits were really the kind of
• 1:23:18
  the DNA of, of the, of the spirit.
• 1:23:19
  But we, we've talked about the core collection of whiskeys that
• 1:23:23
  we have. We only open the doors for
• 1:23:25
  visitors once a week during the spirit of space side festival.
• 1:23:28
  And because it's our diamond anniversary year, we wanted to
• 1:23:30
  do something special for not just visitors of the distillery,
• 1:23:33
  but actually people who aren't able to make it to space side
• 1:23:36
  because it is a very remote area.
• 1:23:37
  So we've got a couple of wee samples to to kind of preview
• 1:23:41
  with you here today. One of them.
• 1:23:43
  And these are totally exclusive then.
• 1:23:44
  So these will be coming out when?
• 1:23:46
  When will these be coming out then?
• 1:23:47
  So just before just before the the spirit space side festival,
• 1:23:51
  we'll have this 25 year old diamond anniversary bottling
• 1:23:54
  which will be available in the UK specialist.
• 1:23:58
  So a few places, Scotch and Balmoral maybe.
• 1:24:00
  Hopefully I'm. Just gonna say, I'm looking at
• 1:24:02
  Ross's face there and I can just see in his eyes he's good.
• 1:24:08
  I've been asking forever and ever.
• 1:24:10
  My account manager was Glenn. Now I've got the amazing whiskey
• 1:24:13
  cat as my account manager and I had asked.
• 1:24:17
  I'd love to have time to live, but you need to give me
• 1:24:19
  something old. And then late night at an award
• 1:24:23
  ceremony, somebody had let slip, well, there's something coming
• 1:24:27
  and you're going to be all over it.
• 1:24:29
  You're not releasing many bottles into the UK.
• 1:24:31
  At all. It's one single cast.
• 1:24:32
  It's one single cast. Do a bit of maths here.
• 1:24:35
  In my head 25 years ago was 2000, 2001 now.
• 1:24:38
  If I'm right, you were mothballed between 1995 and
• 1:24:41
  22,000. Seven.
• 1:24:43
  That's right. Yeah.
• 1:24:44
  So we'll talk. With So what what, you were
• 1:24:46
  clearly mothballed, but clearly somebody one day decided to turn
• 1:24:49
  the stills on and run some spirit.
• 1:24:51
  Through talk about the history So mothballing So Tammy Villain
• 1:24:53
  has been mothballed. It was closed for 12 years.
• 1:24:55
  Yeah. And as Angus says there, Yeah.
• 1:24:57
  Should we try this? Yeah.
• 1:24:58
  Let's do this. Yeah.
• 1:25:00
  We'll do this first, then we can talk about the other.
• 1:25:02
  The other single cast we've got is is only available at the
• 1:25:05
  distillery and maybe if we do a wee special event together,
• 1:25:08
  which we've we've been chatting about, we'll have an opportunity
• 1:25:11
  if there's any left for people to.
• 1:25:12
  Angus's Water. So yeah, so so.
• 1:25:15
  So this is a finish as well. So is this single cast cast
• 1:25:19
  strength? Yeah.
• 1:25:20
  So 95 year old. Exactly.
• 1:25:22
  We wanted to do something really special for the 60th anniversary
• 1:25:26
  and we wanted to do something that kind of nods to a bit of
• 1:25:28
  the history and also looks kind of forward as well.
• 1:25:30
  So you mentioned there, this was distilled in the year 2000 and
• 1:25:34
  during that 12 year closure, we only distilled for two weeks.
• 1:25:37
  That was to make sure everything was still working, probably to
• 1:25:39
  fill some casks for the inventory it was during these.
• 1:25:42
  Two weeks. Yeah, during those two weeks.
• 1:25:44
  So this was distilled in 2000, which is really cool.
• 1:25:46
  Do you know specifically when the two weeks?
• 1:25:48
  Were yeah, it was the 21st of June 2000.
• 1:25:51
  Yeah, so pretty close to the anniversary date, which is cool.
• 1:25:56
  Just at the start of the World Cup, My.
• 1:25:58
  Ross was Ross was still a nappies as well the other.
• 1:26:02
  One. Yeah, it was February 99.
• 1:26:03
  Yeah. Wow.
• 1:26:05
  Yeah, but this is and and what what cast was it in?
• 1:26:08
  Sorry, are you able to? See, so yeah, absolutely.
• 1:26:10
  So it was initially in a refill American Oak Hogs Head for 18
• 1:26:14
  years, right? And then we transferred it into
• 1:26:16
  a first Phil Bourbon barrel for two years, and then we finished
• 1:26:19
  it for five years in a single Moscatell.
• 1:26:22
  Three different. Cherry cast.
• 1:26:23
  So yeah, five year finish. Moscatelle. 51.8 percent 1.8 and
• 1:26:29
  I don't know if you're allowed to say it or not, but very
• 1:26:31
  reasonably priced when it is released even though it's going
• 1:26:33
  to be super limited. Yeah, I think it's about 240 lbs
• 1:26:36
  maybe. And when does this go out for
• 1:26:37
  sale? Do you?
• 1:26:37
  Know so just before just before the the festival and it's.
• 1:26:40
  So about the time this is coming, this will be out, this
• 1:26:43
  will be out, this will be this podcast will be out in time for
• 1:26:46
  people to so if. There are any bottles left?
• 1:26:49
  Where? Where are they available?
• 1:26:50
  Really. Is so, yeah.
• 1:26:51
  No, this will go out before this podcast will go out before the
• 1:26:54
  bottles go on sale. Yeah, right.
• 1:26:55
  So for people to keep an eye on where they can buy these
• 1:26:58
  bottles, what we're looking at. So here in the UK, everything's
• 1:27:03
  going through Royal Mile whiskeys, which is great.
• 1:27:05
  So it'll be exclusively through Royal Mile and it'll go into
• 1:27:07
  hopefully, like the diggers in Leith, hopefully the diggers
• 1:27:10
  here as well, They will have a bottle.
• 1:27:12
  I think there's only going to be 30 bottles for the entree.
• 1:27:15
  Yeah, it's really, really so. We're talking about not many
• 1:27:17
  bars are going to get this at all.
• 1:27:18
  I'd ask for a case after tasting it the first time, and I've been
• 1:27:22
  told no. Yeah, right.
• 1:27:24
  And so I'm hoping I'm going to get 2 bottles of this.
• 1:27:28
  It's this peek into this, the history of a relatively unknown
• 1:27:32
  distillery in the global market. It is, I'm going to say,
• 1:27:36
  distilled during a closed period, which is just a slot.
• 1:27:40
  Bind during the mothball period, which is.
• 1:27:43
  Yeah. When did they make this?
• 1:27:44
  Well, they made it when they were closed.
• 1:27:45
  I think that's really cool, A. Story there the.
• 1:27:47
  Percentage 51.8 great drinking stress it's.
• 1:27:50
  A. Perfect drinking stress.
• 1:27:52
  I've poured, deliberately poured myself the Sherry and it's just
• 1:27:57
  nice to see that they get a wee side by side because you're
• 1:28:01
  getting a bit more. That's fantastic.
• 1:28:03
  That's lovely. And the other drama that you've
• 1:28:04
  brought in as well is now that's going to be a bit more readily
• 1:28:08
  available in terms of it's not as exclusive as the 25 year old,
• 1:28:12
  however it's a distillery exclusive.
• 1:28:14
  Well, yeah, probably even more exclusive I'd say, but the only
• 1:28:17
  place you can buy it is during the festival at the distillery.
• 1:28:19
  OK, right. Brilliant.
• 1:28:20
  So for those people that are coming up to the distillery who
• 1:28:23
  are coming to visit us on one of the tours, we'll be pouring that
• 1:28:26
  on both the tours that you can book and we'll be selling in a
• 1:28:29
  re pop up shop. We'll be selling them both, but
• 1:28:30
  we've only got about 50 bottles. And what?
• 1:28:32
  Is this second one? So yeah, so this is a 13 year
• 1:28:35
  old single bourbon cask. So we're.
• 1:28:37
  Looking forward to this. And double matured as is pretty
• 1:28:41
  standard with with Tam Nevillin and it was five years in refill
• 1:28:46
  and then eight years in a single first fill bourbon barrel, so.
• 1:28:50
  See, and I like that other white Mackay this finishing in first
• 1:28:53
  fills. Yes, I've spoke on the podcast
• 1:28:56
  about a Fettercare and 40 Yeah, which is really, really dark,
• 1:29:00
  but it's 38 years in bourbon. And then if people assume two
• 1:29:04
  years in Europe, you know it was two years in first filled
• 1:29:05
  bourbon. And how does that?
• 1:29:07
  Decision happen then, I mean, because you might have, you
• 1:29:10
  know, lots of casts and presumably in refilled bourbon,
• 1:29:13
  but what happens when you say, right, this is the cast we're
• 1:29:16
  going to transfer to? Well, we've got loads of people
• 1:29:19
  who analyse. There are lots of casts that
• 1:29:21
  might be doing going through that.
• 1:29:22
  Process. Yeah, you'll have lots of people
• 1:29:23
  analysing them at different times and just making sure
• 1:29:26
  they're on character and seeing, you know what, it might become
• 1:29:29
  a. Puncher of 50.
• 1:29:31
  And and then, yeah, it's ultimately done to our whiskey
• 1:29:33
  making team. You know, we've got quite a
• 1:29:35
  small whiskey making team. We've got Kirsty Hodge who's a
• 1:29:37
  blender who focuses on Tammyville.
• 1:29:38
  And we've got Doctor doctor Kirsty McCallum who overseas all
• 1:29:41
  of our whiskey maker and master master whiskey maker.
• 1:29:45
  And I mentioned, you know, the diamond anniversary.
• 1:29:47
  This was a kind of, there's something looking towards the
• 1:29:49
  future because Moscatel and those kind of floral fruitier
• 1:29:52
  cask types. That's kind of where we're
• 1:29:54
  looking at with Tam Neville in because it's it really respects
• 1:29:57
  the spirit style. And then with this 13 year old,
• 1:29:59
  we want to give everyone a sort of more spirit forward.
• 1:30:02
  This is a single cask as well. So again, when we know, we know
• 1:30:05
  when a distillery is putting out single cask releases, they're
• 1:30:09
  going to be very special cast. Yeah, you know, because of the
• 1:30:12
  multitude of cast you could have picked from.
• 1:30:14
  We know if it's. Going to be especially.
• 1:30:16
  It's going to be. It's the jump as well.
• 1:30:18
  It's the fact that Tam Neville in what you can get hold of in
• 1:30:21
  the supermarkets is going to be, you know, that's one that's one
• 1:30:25
  expression that you can get used to and you can have.
• 1:30:27
  And it's not an age statement. So anything with an age on it
• 1:30:30
  from a Tammy villain would kind of get me excited about it.
• 1:30:34
  Sure. When it comes to single cask, as
• 1:30:36
  I've already mentioned, now we've tried the single cask on
• 1:30:38
  the podcast from Tammy villain. Can you remember?
• 1:30:40
  I get don't, don't help him, Ross, because you know what it
• 1:30:43
  is? I've tried it twice.
• 1:30:44
  I'll tell you that one on the podcast.
• 1:30:46
  Am I going to say is that Finn Thompson?
• 1:30:48
  33 year olds. That's exactly.
• 1:30:49
  Yeah, Really, Really, really, really.
• 1:30:50
  Nice. Very nice, very nice.
• 1:30:52
  And also really cool, because I think I may be completely wrong,
• 1:30:55
  Finnifer, I'm wrong, sorry. But I think that was one of the
• 1:30:58
  casts that was purchased by his grandfather at the time when his
• 1:31:02
  grandfather was purchasing cast. That's so, yeah.
• 1:31:05
  But again, when you get to so this is the thing, it's
• 1:31:08
  basically, and we tried it again, it is tasting it at
• 1:31:10
  Scotch at the ball moral. But basically one of the
• 1:31:13
  interesting things that he was talking about, oh, I think it
• 1:31:15
  was you emphasised the point, Ross, at the at the tasting at
• 1:31:19
  Balmoral was the fact that like this is an opportunity to try
• 1:31:22
  something that you don't often get.
• 1:31:23
  A chance to try. And that's how I'm navilin at
• 1:31:25
  this age. Bearing in mind that would be.
• 1:31:27
  Pre closure, what's interesting is that was pre closure, that's
• 1:31:30
  during closure and this is post closure.
• 1:31:31
  Yeah, exactly. So we've had the full time to
• 1:31:34
  build an experience. What I think is important to
• 1:31:36
  mention as well, although it will be very very limited and as
• 1:31:38
  you say only available be RMW for Scotland Tamerville in 25,
• 1:31:46
  the price is cheaper than almost any other 25 on the market.
• 1:31:49
  Actually see the price again, Andrew, sorry.
• 1:31:51
  I think that's 240 lbs for the 25 year old and I think by the
• 1:31:55
  way, just. Over 100 a bottle of 25 year
• 1:31:56
  old. Less than a tenner for a year.
• 1:31:58
  But that honestly makes it one of the one of the cheapest 25
• 1:32:01
  year olds in West. Canada and.
• 1:32:03
  It's limited to a single cash. And also.
• 1:32:05
  From a official bottling. Yeah, it's not like there's
• 1:32:07
  going to be more and more. Oh, do you think of it, lads?
• 1:32:10
  Both of them? What have you got the 25 year
• 1:32:12
  old? I've kind of tried them side by
• 1:32:13
  side. The 25 is absolutely is really,
• 1:32:17
  really lovely. I really like the.
• 1:32:18
  Bourbon I like. The bourbon, but I like the
• 1:32:21
  bourbon, but if if you had a gun to the head, a gun to the head,
• 1:32:24
  I would say the 25 is just. I love the Roses of bourbon.
• 1:32:28
  I think the bourbon is more obvious that I was going to like
• 1:32:30
  it. There's a real biscuity.
• 1:32:34
  Taste that you get from. 25 or. Yeah, just I think in general
• 1:32:37
  when you, when you go cast strength, when it's, you know,
• 1:32:39
  it's not hiding behind or you've got the muscatel in there, but
• 1:32:42
  you know, you've got single, this is single cask.
• 1:32:45
  There is a, there is a, I've got all three.
• 1:32:46
  I've got, I've got the cherry, I've got the cherry here, I've
• 1:32:50
  got the other two there. And there is a consistency in
• 1:32:53
  there. But obviously with the cherry,
• 1:32:54
  you're down to 40%. There's Sherry influence in
• 1:32:57
  there, and that's a blending of cast together.
• 1:32:59
  Yeah. So when you go down to these
• 1:33:00
  two, you get that sort of, there's a really nice buttery
• 1:33:03
  kind of biscuit. The bourbon cast is super
• 1:33:06
  buttery, very creamy. So we, well, Kirsty talks about,
• 1:33:10
  you know, the fact that we've got orchard fruits, we've got
• 1:33:11
  that kind of sweet cereal, not in the spirit.
• 1:33:13
  It's kind of creamy custard. Fruits really stand up to kind
• 1:33:16
  of longer maturation as well. Lovely.
• 1:33:19
  It's just, yeah. Is that that 25?
• 1:33:22
  And spirit, you're gonna let you're, you're inviting us up
• 1:33:24
  spirit of space side. Absolutely.
• 1:33:25
  Yeah, there we go. So one chance to visit the
• 1:33:28
  distillery. You're all the.
• 1:33:30
  Dates for Spirit of Space. Side but you know what,
• 1:33:34
  genuinely, it's one of my favorite weeks of the year
• 1:33:35
  because you know just. Hunker up there.
• 1:33:37
  One day? Or is it a whole?
• 1:33:38
  Week. No, no, we've got, we've got a
• 1:33:39
  whole week. So what's?
• 1:33:40
  That week. Well, you're right at the end of
• 1:33:42
  April 20. 8th of the 4th of April.
• 1:33:45
  So I fly out certainly on the 28th of April.
• 1:33:48
  I fly back from Switzerland on the 4th of May there.
• 1:33:51
  You go well, as always next year, guys, there's always next.
• 1:33:56
  Year I try my best to be there. I'll be there, my bells on.
• 1:33:59
  I I Graham. I am absolutely God about those.
• 1:34:03
  Graham phrase about I remember being absolutely I don't I ever
• 1:34:11
  told you that review this. I was really, really jealous and
• 1:34:15
  annoyed when you've done paper. Yeah, yeah.
• 1:34:19
  It's a hard one to do. It would look like a great tour.
• 1:34:22
  It was actually learned a lot from that podcast as well.
• 1:34:25
  Yeah. The drama.
• 1:34:25
  Doesn't happen every time I'm not on.
• 1:34:27
  I did learn a lot from that podcast.
• 1:34:28
  I would say I'm. But this I'd be.
• 1:34:31
  I would hate it if Green goes to Tamela villain before me.
• 1:34:37
  We're looking at our vlog. We're looking at our vlog up
• 1:34:40
  there so we can do the spirit space site.
• 1:34:41
  So we'll get to see everything that's going on and the
• 1:34:44
  hopefully time constraints aside, I sit down with Trevor
• 1:34:49
  now. Trevor.
• 1:34:49
  What's Trevor's Trevor? Trevor Milne yeah, distillery
• 1:34:52
  manager. He's just taken over as
• 1:34:54
  distillery manager there, but he's been there a while.
• 1:34:56
  And his dad was one of the one of the team that were there when
• 1:34:59
  it opened in the 60s as well. So it's a really cool.
• 1:35:02
  That's the thing I love about whiskey.
• 1:35:04
  It doesn't matter who owns distilleries, how big they are.
• 1:35:06
  It's always about the people and the place and the.
• 1:35:10
  Stories. It's the next best signal as I'm
• 1:35:12
  going to really enjoy watching your vlog.
• 1:35:13
  And then Kirsty hopefully as well, if we can get Trevor,
• 1:35:16
  Trevor and Kirstie Hodge as well Kirstie Hodge whiskey maker so
• 1:35:19
  she can talk about what, what? Because you know that that's
• 1:35:22
  that's the cool side of things is you know, it's, it's funny.
• 1:35:26
  We, we've spoken to people who we maybe look at a distillery
• 1:35:29
  and we'll see them as a blending powerhouse.
• 1:35:32
  And you speak to these people and you whiskey makers or people
• 1:35:35
  that are part of that and they talk about the importance of
• 1:35:37
  creating a spirit character that lends itself to blending so
• 1:35:41
  well. And, and that's what the big
• 1:35:43
  part of the business is. But actually speaking to
• 1:35:45
  somebody whose role and responsibility is, is a single
• 1:35:48
  malt powerhouse on on the front of the fact that you know, the,
• 1:35:53
  the fact that's the second biggest thing.
• 1:35:56
  That was actually just thinking about this, that we made that
• 1:35:59
  whiskey and released it. I think at we had it at Spirit
• 1:36:02
  of Space I last year because. Double.
• 1:36:05
  Yeah, Portwood cause the forecast, sorry cause Kirsty was
• 1:36:08
  on maternity leave and we had doctor Nick Wilson who amazing
• 1:36:11
  guy he was part of our like spirit analysis so spirit
• 1:36:15
  analyst so coming out from a really sort of technical
• 1:36:18
  scientific background. So he was he was helping with
• 1:36:21
  tours and and just the different insights you get depending on
• 1:36:24
  different roles. It's really interesting, but.
• 1:36:28
  We have another port. Was that great?
• 1:36:30
  I've had. I've been going backwards.
• 1:36:31
  Bottles are getting a back and doing Andy.
• 1:36:34
  But you know, my first day, so obviously when I joined White
• 1:36:36
  Mackay, my first, my first day on this.
• 1:36:38
  Table. I went up to Tam Navulin and
• 1:36:40
  really the idea was Andy will go up there and we'll help them in
• 1:36:43
  production, right? Didn't really.
• 1:36:45
  We just went for a bit of a tour, but we parked up at Tam
• 1:36:48
  Navulin and in the wee car park and the first kind of door you
• 1:36:52
  come to would be where the barley comes in.
• 1:36:54
  And it was just a football size 5 football just rolling about
• 1:36:57
  the car park. So me and Stevie were like
• 1:36:59
  playing passes back and forward and I was like, we worked at the
• 1:37:01
  ball to the side. It's probably not probably not
• 1:37:03
  safe to be playing football in the distillery car park.
• 1:37:05
  So we just left it and we went in for our tour and it wasn't
• 1:37:08
  until we got to the Tun room net, not the Tun room to the to
• 1:37:11
  the mash Tun, that we realized why there's a football just
• 1:37:14
  rolling about the car park. It's because after they do the
• 1:37:16
  mashing process when they're trying to get all the draft out
• 1:37:19
  of the distillery into the lorry, they throw off size 5
• 1:37:22
  football into the mash ton and it clears the clears all the
• 1:37:24
  draft out of the pipe work. But by, by, by, we've seen this
• 1:37:28
  before, the mash going. I'm not seeing.
• 1:37:30
  Basically, it's a perfect size to go through the pipe work to
• 1:37:32
  push the remaining draft. When you're taught.
• 1:37:35
  We've seen this at a distillery before this man.
• 1:37:37
  I have never heard. This there is a distillery that
• 1:37:39
  we have been to. We've heard this story.
• 1:37:41
  We've. Done this.
• 1:37:42
  There's a few. Almost done the exact same thing
• 1:37:45
  where we're like oh it's like. We've not had a kick about with.
• 1:37:48
  But I was like. Would you have been?
• 1:37:49
  I haven't been. And why it might have been
• 1:37:51
  Spayburn. You know it.
• 1:37:52
  Could have been. But I can't.
• 1:37:53
  But basically or maybe not Spayburn, we've.
• 1:37:55
  Heard the story? And basically it was one of
• 1:37:57
  those words to. Like Cadem without me, with
• 1:37:59
  Spayburn. Is that what it was so much?
• 1:38:01
  Instead of us being able to have a kick of it, we kind of went,
• 1:38:03
  is that what it was? Is that for the lads that, you
• 1:38:07
  know, peacetime or not, break time, having a big kick about
• 1:38:10
  it. They make great food.
• 1:38:10
  We actually, we use this to go through because it helps.
• 1:38:14
  Because I couldn't remember exactly what it was, whether it
• 1:38:16
  was something that yeah, we did see this, right?
• 1:38:18
  Well, we are fast approaching the time of the evening where we
• 1:38:20
  ask her to guess 1. More question for Andy, and I
• 1:38:22
  know that Andy you cover Fettiker and Tamnerville and
• 1:38:25
  Endura, but it's worth talking about a huge visitor sensitive
• 1:38:29
  opening this year of Dalmore has just had a huge refurb like 10s
• 1:38:34
  of millions. Of oh, anyone can go there.
• 1:38:35
  They kind of go to Dalmore. No, I can tell.
• 1:38:38
  Actually, not anybody can go to Dalmore, but they're about
• 1:38:41
  Derila. It's just huge world class
• 1:38:43
  experience. I don't know if you know when
• 1:38:45
  it's opening exactly because I guess it's not in your arena.
• 1:38:47
  Yeah, it'll be April, April, I guess.
• 1:38:50
  So yeah, really soon. And I've only seen like snippets
• 1:38:54
  like. It's been closed for five or six
• 1:38:56
  years to. Visitors.
• 1:38:57
  Yeah, it has. Yeah.
• 1:38:58
  And yeah, we're all obviously really excited to to be able to
• 1:39:01
  bring people back up. Exciting for Scotland to have
• 1:39:03
  this huge distillery, this huge brand reopened.
• 1:39:06
  Well, it's a global brand. Dalmore is a global.
• 1:39:07
  Brand it's a beautiful part of the world, Yeah, right in the
• 1:39:09
  banks of the chromatic earth and.
• 1:39:10
  I've been in the car park, but again.
• 1:39:12
  Closed and also and also so close to other distilleries.
• 1:39:15
  So if you're going up there, you can go Bal Blair to Glenmore and
• 1:39:18
  Jay to Dornach as. Well, I'm going to try and take
• 1:39:20
  my team up and guess in January for a January closure.
• 1:39:24
  It's quite funny, the team said. If we go to Dalmode, you hope we
• 1:39:27
  can get into Denver. Gordon and I realized that we're
• 1:39:30
  just quite sad, sad guys, but also we're wanting to get in
• 1:39:34
  time. I've gone.
• 1:39:35
  Coffee stills. Who wouldn't want to see this?
• 1:39:37
  Is I've been around Invergorden a few times and yeah, for
• 1:39:42
  whiskey, you guys did North Bridge.
• 1:39:47
  That was the one thing three different people, but we were at
• 1:39:50
  the recently at the Independent Spirits Festival down and about
• 1:39:55
  three people came to us and how the fuck did you get into N
• 1:39:58
  British? And Oh my God, what a great vlog
• 1:40:01
  that was like. I can't even wait to.
• 1:40:03
  See it? So how in the fuck do you get
• 1:40:04
  in? Because I've tried to be been
• 1:40:05
  trying to get into there for years and this is people that
• 1:40:08
  have been long in the West. Well, look, we've probably got,
• 1:40:10
  we've probably got, we've got fetter Cairn and definitely a
• 1:40:14
  fetter Cairn thing. And also, you know, I'd love to
• 1:40:17
  go to Jura and we'd love to see him regarding.
• 1:40:19
  So, Andy, I've got your number, but we'll.
• 1:40:23
  Definitely see it's been a space site all.
• 1:40:25
  Right, absolutely. We've got, yeah, we're getting
• 1:40:26
  that part of the, we're getting that part of the evening where
• 1:40:29
  we ask our guest for the what, 3 jams We're looking for any 3
• 1:40:31
  whiskeys that have any 3 meaning or story or association to them.
• 1:40:34
  So you can go on brand as well for this one.
• 1:40:37
  If you want more slaughter, you too.
• 1:40:38
  Much you want more than one on brand, I will slaughter.
• 1:40:40
  More than one, never. All right.
• 1:40:42
  Well, number one, I'd say is probably Lafroy 10 year old
• 1:40:45
  because when I was a young lad growing up, my best pal Gran, he
• 1:40:48
  had he always had a bottle of fried 10 in his room.
• 1:40:51
  And then we would we would have we swalis that in the morning
• 1:40:54
  after a sleepover. It's much more.
• 1:40:55
  It was. It was more.
• 1:40:57
  Of a group. And five, you know this.
• 1:41:00
  But. That was it was one of those.
• 1:41:02
  It was just like the time. It was a bit of like a hair on
• 1:41:06
  the chest kind of moment. None of us knew anything about
• 1:41:09
  whiskey. We just knew it was really weird
• 1:41:10
  and we. Always had a lot of fried 10 in
• 1:41:12
  his room. Yeah, I love fried 10 year old.
• 1:41:15
  Yeah. But that's so cool because I
• 1:41:16
  mean, I talked about wet Mackay being the kind of drama of me
• 1:41:19
  and student halls and all this. And again, it was because one
• 1:41:21
  guy just like white Mackay, everybody just bought white
• 1:41:24
  Mackay and light white Mackay and dragon white Mackay, myself
• 1:41:27
  included. So yeah, it just takes that one
• 1:41:29
  guy to be the kind of whiskey and everyone's like, Oh yeah,
• 1:41:33
  white Mackay is great. I'll drink that because I like
• 1:41:35
  white Mackay. So the same with Laproid 10.
• 1:41:38
  So yeah, well, fried 10, that was one of the earliest ones I
• 1:41:40
  would drink and. Obviously legal drinking age as
• 1:41:42
  well. Of course, yeah.
• 1:41:43
  Please drink Laproid 10 in the morning responsibly and of the
• 1:41:46
  legal drinking age. Exactly.
• 1:41:48
  What a usual breakfast whiskey, but.
• 1:41:50
  Well, it's porridgey, I guess. Sleepover Whiskey.
• 1:41:53
  Laproid. Yeah, I.
• 1:41:54
  Wouldn't have come back. It's.
• 1:41:55
  Just one of those things, you know, you could see why people
• 1:41:58
  would love it or hate it and. It's Marmite, isn't it?
• 1:42:01
  Just loved it. Love it.
• 1:42:02
  Yeah, Second one would be probably a more recent memory,
• 1:42:06
  which was my wedding, my wife and I's wedding, which was last
• 1:42:10
  year. And we're really lucky to get a
• 1:42:12
  bespoke bottle of Fetter care from our master whiskey maker
• 1:42:15
  who, yeah, created a wee, a wee vatting of Scottish and Japanese
• 1:42:20
  oak, mature fetter care, which is cool.
• 1:42:21
  It's just a wee bottle, but I just, that was just amazing.
• 1:42:25
  Almost nobody in the world will have tried that.
• 1:42:26
  That was your whiskey for your wedding.
• 1:42:29
  That's. Really cool that's the second
• 1:42:31
  time only anyone's ever mentioned Fetter Cairn on their
• 1:42:34
  on their watery drums. And it's the second time in both
• 1:42:36
  stories that was mentioned for their wedding.
• 1:42:38
  Oh, that's the first. Time Ross absolutely slugged.
• 1:42:42
  I'm also I'm also going to say that.
• 1:42:44
  You've got to be. Tasted.
• 1:42:45
  I've got to be tasted. This one too, Yeah.
• 1:42:47
  Which was really expensive. Yeah.
• 1:42:49
  Me and Glenn Woodridge, I don't know how I was sitting there
• 1:42:53
  with my account manager. Oh yeah, of course.
• 1:42:57
  And so I sat there and I said Glenn, we'd have a meeting,
• 1:42:59
  blah, blah, blah, whatever it was about and he brought Andy,
• 1:43:01
  Lenny along with him. So whatever I was going to roast
• 1:43:03
  him about. Obviously he must have turned
• 1:43:05
  into a really positive meeting. And I remember Andy sitting in
• 1:43:08
  Table 7 in Scotch said lads have got a wee surprise for you.
• 1:43:11
  And actually the last two times I met up with Glenn was at the
• 1:43:14
  Scotland, France game. Recently.
• 1:43:16
  We looked at talking about how how cool is it?
• 1:43:18
  We've tried Annie as well. Genuinely, everything we see
• 1:43:21
  each other, we go, wasn't that cool that we got to try.
• 1:43:24
  A wedding whiskey. And so that is because sorry,
• 1:43:28
  you were saying your wife. Is Japanese, yeah.
• 1:43:30
  So there was a Japanese oak element.
• 1:43:33
  It was a Scottish oak element and yeah, it was a great thing
• 1:43:35
  to be able to share with our family and yeah, that's cool.
• 1:43:38
  You need whiskey for moments like that, right.
• 1:43:40
  That was one of them. The third one is difficult
• 1:43:42
  because try to think what I'm going to say here.
• 1:43:47
  There's a few. There was a few that was kind of
• 1:43:48
  rolling around my mind, but probably say that one of my
• 1:43:52
  favorite whiskey memories was actually so when Murray and I
• 1:43:55
  had our our horsebox business to blind horse, we went down to
• 1:43:58
  Lindores to sort of make staff drinks for a party just before
• 1:44:01
  they were opening their doors. And it was actually just after I
• 1:44:05
  had, I've been working with Talisker for a year.
• 1:44:08
  So as the first winner of the Talisker cocktail competition, I
• 1:44:11
  was like an honorary ambassador for a year.
• 1:44:12
  But they also gave me a bottle of Talisker 25 year old.
• 1:44:15
  And I was just waiting for like a really exciting moment to open
• 1:44:17
  this whiskey. So Murray and I had just made
• 1:44:20
  like loads of drinks for the, the Lindor's team.
• 1:44:22
  My mum and dad had come down because they lived just up the
• 1:44:24
  road. And I was chatting to Drew,
• 1:44:26
  Mackenzie Smith and Helen who'd opened the distillery.
• 1:44:29
  And I just cracked the bottle for them and we all had to be
• 1:44:31
  DRAM together. I was just like, you know what,
• 1:44:33
  this is a I was trying to think of a perfect moment to open the
• 1:44:36
  task at 25. And it was just like, yeah, this
• 1:44:37
  is great. You know, like I got into
• 1:44:39
  whiskey through, I guess my, my dad's, my Uncle Ally.
• 1:44:42
  He was a, he was a big whiskey fan.
• 1:44:44
  Uncle Ally sadly passed away before Lindores had opened.
• 1:44:47
  But it's one of those moments where I was like, God, I wish he
• 1:44:49
  was still here to actually be able to experience this with
• 1:44:51
  him, you know? And I was like, you know, how
• 1:44:53
  could I? How cool is it?
• 1:44:55
  There's a distillery on our doorstep now, you know, it's
• 1:44:57
  just amazing. So that was that was a cool
• 1:44:59
  moment. That's probably my third.
• 1:45:00
  One Andy fantastic that's great and you know, thank you so much
• 1:45:03
  for coming along with your drums.
• 1:45:04
  I'm really excited to be heading up and you know up to up to
• 1:45:09
  spirit space side meeting the team at Tamneville and then
• 1:45:11
  coming to see them. But I think you've really
• 1:45:13
  genuinely. Got it to be best of that.
• 1:45:15
  Well, God, I mean tonight. You know what's really nice
• 1:45:17
  about whiskey? And I've said this so many
• 1:45:19
  times, it's. There's.
• 1:45:20
  So many great moments in whiskey, like you've just
• 1:45:22
  mentioned two or three of them, I'd say two of them waking up in
• 1:45:25
  the morning at a pals house. But we've talked a lot about,
• 1:45:31
  you know, different moments people have had through through
• 1:45:33
  having a drama and stuff like that.
• 1:45:35
  And one of the things I really, really, really like about
• 1:45:36
  whiskey is being perceptions changed a little bit.
• 1:45:40
  And I'd say definitely tonight, 100% sitting here trying those
• 1:45:44
  two Tam the. Villains I was wrong about.
• 1:45:46
  Yeah, I would say I've really, really had my eyes open to it
• 1:45:49
  and I really appreciate that. And I'm really, really looking
• 1:45:51
  forward to having, you know, you know, coming up and seeing how
• 1:45:54
  everything's done up there. And so there's still so many
• 1:45:57
  times people might look past and go, you know, there's plenty of
• 1:46:00
  bigger brands out there. But actually, you see, there's a
• 1:46:03
  lot of whiskey geeks that listen to our podcast and a lot of
• 1:46:07
  whiskey geeks who would probably go, I don't want to try any time
• 1:46:10
  the villain, but I'd love to see how it's been made.
• 1:46:12
  But actually, you know what? Just go back and start again.
• 1:46:15
  It's grassroots whiskey, effectively.
• 1:46:17
  Isn't it a lot of people come during the festival to take it
• 1:46:19
  off? Yeah.
• 1:46:20
  But also a lot of people come even year in year, which is just
• 1:46:23
  amazing. And I think it's testament to to
• 1:46:25
  what Tammyville does really well, you know?
• 1:46:27
  So we're looking forward to having you up there.
• 1:46:29
  And yeah, it's been a pleasure, pleasure being on the podcast.
• 1:46:32
  How can people keep in touch with yourself?
• 1:46:33
  How do people find you who you are on social media and stuff
• 1:46:35
  like that and keep up to date and Tammyville and all the other
• 1:46:38
  things that you're doing? So whiskey wise, yeah.
• 1:46:40
  Instagram is Andrew Lenny, 04. I'm also 50% of a festive duo
• 1:46:45
  called The Brothers 5, so if you like Christmas music you can
• 1:46:48
  check out The Brothers 5 The. Brothers 5.
• 1:46:49
  The brothers five Wait, wait. Strap yourselves in for the next
• 1:46:53
  45 minutes. Man, you've got a great voice.
• 1:46:56
  Really. Fantastic.
• 1:46:57
  Well, we'll just check. That best boys and whiskey.
• 1:47:00
  Yeah. It's all opportuned.
• 1:47:01
  No, Yeah. But yeah.
• 1:47:03
  Andrew Lineo 4 on Instagram. And I'll try and share as much
• 1:47:06
  of my whiskey journey as possible.
• 1:47:08
  So well, thank. You for coming in.
• 1:47:09
  Thank you very. Much you guys.
• 1:47:10
  Cheers. And thanks everyone for
• 1:47:11
  listening the Whiskey Stories podcast.
• 1:47:12
  We're absolutely fantastic. Give us five stars.
• 1:47:14
  Keep passing the pod, keep talking about the podcast.
• 1:47:16
  Go and get yourself. There's no excuses.
• 1:47:19
  I've seen a lot of the whiskey that people who listen to this
• 1:47:22
  podcast, I've seen what you're buying.
• 1:47:24
  Get yourself out of the supermarket.
• 1:47:25
  Buy yourself a time to go in. Stick it up on the On the
• 1:47:28
  Whiskey Stories Facebook group to say that you've been part of
• 1:47:31
  that, because it's an absolute banger.
• 1:47:32
  And you know what? I need to get more involved with
• 1:47:34
  the weekend drama Roll Call and So.
• 1:47:38
  I was drama at the weekend. Well, that's next.
• 1:47:40
  Well, I guess it's going to come out in a few a few weeks time,
• 1:47:43
  but we'll get some some good situations come up on the last
• 1:47:45
  Fridays of the months, et cetera.
• 1:47:47
  And so you're gonna see some good drams from us, right.
• 1:47:49
  And we want interaction. So post we are drinking.
• 1:47:52
  Fantastic. Thanks very much all the
• 1:47:53
  venomous.