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Glennfiddich Amantillo Cask! · Whiskey Chasers

• 0:09
  SPEAKER_03: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_03: Hello while enjoying a glass.
• 0:19
  SPEAKER_03: I'm Steve.
• 0:20
  SPEAKER_03: I'm Nick, and I'm Chris.
• 0:22
  SPEAKER_03: Please enjoy responsibly while enjoying this week's episode of the Whiskey Chasers.
• 0:29
  SPEAKER_02: Steve's out again.
• 0:30
  SPEAKER_02: We've got our good friend Ryan.
• 0:32
  SPEAKER_02: Again, we had to twist his arm to get here.
• 0:34
  SPEAKER_02: Took a lot.
• 0:36
  SPEAKER_02: But the bottle we're having today is actually one that you brought for us to try.
• 0:41
  SPEAKER_04: Yeah.
• 0:41
  SPEAKER_04: We have Glenn Fittick single malt, Amontato Sherry Cask finish, and it's a 12-year.
• 0:49
  SPEAKER_04: It's in a red sleeve.
• 0:52
  SPEAKER_02: So we've had this brand on before.
• 0:54
  SPEAKER_02: I don't know if you remember this, Chris.
• 0:56
  SPEAKER_01: Glenn Fittick?
• 0:57
  SPEAKER_02: Yes.
• 0:57
  SPEAKER_02: Uh it was for their Fire and Cane.
• 0:59
  SPEAKER_01: Yeah.
• 0:59
  SPEAKER_02: Yeah.
• 1:00
  SPEAKER_02: Yeah.
• 1:00
  SPEAKER_02: And uh Ryan and I were actually talking about sweeter finishes for scotches the other week.
• 1:07
  SPEAKER_02: And that was one that I brought up that I did not like.
• 1:09
  SPEAKER_02: Fire and cane.
• 1:10
  SPEAKER_02: I still don't love it.
• 1:11
  SPEAKER_02: I don't think I liked it either.
• 1:12
  SPEAKER_02: You did, you and Steve.
• 1:13
  SPEAKER_02: Well, you didn't.
• 1:13
  SPEAKER_02: It was your own cask finish.
• 1:14
  SPEAKER_02: You guys both appreciated it.
• 1:16
  SPEAKER_01: I thought it was cinnamon or something.
• 1:17
  SPEAKER_02: Now I did tell Ryan that I think my appreciation for sweeter scotches, like finishes-wise, has grown from your guys' pipes.
• 1:28
  SPEAKER_02: I think the smell of your guys' pipes, I think that's kind of allowed my appreciation for sweeter, like a sweeter finish for a scotch to grow.
• 1:37
  SPEAKER_02: And mainly because I'm not a big fan.
• 1:39
  SPEAKER_02: I was never a big fan of like sweet and smoky at the same time, but it almost adds a different nuance to it when it's like a smoky scotch and a sweet finish.
• 1:50
  SPEAKER_02: But this uh this company, again, we've talked about them before, but I found out some interesting things that we haven't talked about that blow my mind.
• 1:58
  SPEAKER_02: Just a brief history, they were built in 1886, but so they're they're pretty old, but they have grown to become one of the largest distilleries of single malt whiskey in the world.
• 2:10
  SPEAKER_02: Uh they have 30, about 32 different spirits that they put out in their their kind of lineup, and they have a capacity to make 13 million liters a year.
• 2:20
  SPEAKER_02: That's uh about 344,000 gallons of liquid a year.
• 2:27
  SPEAKER_02: That's a big setup.
• 2:28
  SPEAKER_02: Now, this is in comparison to the smallest uh scotch distillery that I'm aware of that can only produce a hundred thousand liters.
• 2:38
  SPEAKER_02: So uh gallon-wise, we're talking twenty six, twenty-seven thousand gallons, and that's it that they can put out, which is still I look at that compared to uh bourbon, and I go, man, we are far behind.
• 2:54
  SPEAKER_01: They've been doing it for how much longer than us, though, Scotland.
• 2:56
  SPEAKER_02: But if that's your smallest distillery and they can put out, you know, that much, and that's their like smallest limit, that's insane for American bourbon.
• 3:07
  SPEAKER_02: I feel like to that would be like our largest, I feel like, or comparable.
• 3:12
  SPEAKER_02: So they are again, they were family-owned, that's how they got their start.
• 3:16
  SPEAKER_02: And the deer, that's the symbol on it, has a lot to do with how that got started and the dad wanting to keep that as a symbol of the family kind of thing.
• 3:26
  SPEAKER_02: But they're still, I mean, even though they're huge, they're still kind of a mom-paw feel, and uh, I found they are very experimental, so um, they're not as experimental as uh some, but uh they're uh what I would consider experiment, maybe innovative is a better way of putting it.
• 3:47
  SPEAKER_02: They were one of the first distilleries to use the Solera process when it comes to giant vat for whiskies.
• 3:58
  SPEAKER_02: So that I don't know if you know much about the Solera process.
• 4:01
  SPEAKER_02: The Solera process is big within wine, it is a big wine thing.
• 4:05
  SPEAKER_02: What it's traditionally how it's traditionally done is uh think of like a pyramid, uh, but a pyramid of barrels.
• 4:12
  SPEAKER_02: So you got some at the bottom, you know, and then slowly build up to the top where you got one barrel.
• 4:17
  SPEAKER_02: And as it works, is the youngest are at the bottom and they slowly fill up to the top one, just slowly mixing together.
• 4:26
  SPEAKER_02: So they don't put the whole barrel to the next one, they just put part of the youngest barrel in with the older, and then they just keep doing that until they have their oldest one.
• 4:36
  SPEAKER_02: It's let sit to let kind of marry, and then they pull it and they bottle it.
• 4:41
  SPEAKER_02: That's how they kind of get the age involved and how they get the maturity and flavor involved.
• 4:48
  SPEAKER_02: It's an easier way, it's seen as an easier way to uh bring age and maturity into flavor for a younger bottle.
• 4:58
  SPEAKER_02: It's very big in wine.
• 4:59
  SPEAKER_02: Uh, American single malt, that's very big with American single mole as well.
• 5:03
  SPEAKER_02: But the vat idea is it's a big wooden vat that they what they end up doing is they just end up mixing all of these into a giant vat so they get more product out of it versus a small barrel they have of a giant barrel that they pour into over time, and they won't drain the entire barrel, so something is left over from the previous ones, and they just put in younger stuff and let it fill up and then pour out some and then let it fill out and pour out.
• 5:34
  SPEAKER_01: It's a relatively new process, right?
• 5:37
  SPEAKER_02: It is, but they were the ones that kind of created this in 1998.
• 5:41
  SPEAKER_01: 98, yeah.
• 5:42
  SPEAKER_02: We consider that a new process, but but when you talk about like innovation within whiskey, that's right, that's pretty big innovation for for whiskey.
• 5:50
  SPEAKER_02: So they're not only one of the largest, but they are one of the top innovators when it comes to scotch and producing it and how to age it and experimenting with different casks.
• 6:01
  SPEAKER_02: This cask is very unique.
• 6:03
  SPEAKER_01: This is so good.
• 6:05
  SPEAKER_01: This is so good.
• 6:06
  SPEAKER_01: Like, and I've had a lot of Glenfitic, but this uh Monteliado, which is a sherry wine, if I remember right, a variety of sherry, so it's a sweeter wine, it comes from Spain.
• 6:19
  SPEAKER_02: So Juarez is working.
• 6:24
  SPEAKER_02: Juarez.
• 6:25
  SPEAKER_01: I think it's Juarez, but that's not I used to have a video game called the Call of Call of Juarez.
• 6:29
  SPEAKER_01: But Juarez is in Mexico, yeah.
• 6:30
  SPEAKER_01: It's J-E-R-E-Z.
• 6:33
  SPEAKER_01: Oh no, that's not Juarez.
• 6:35
  SPEAKER_01: Perez.
• 6:35
  SPEAKER_01: Yeah, Paul of Juarez.
• 6:37
  SPEAKER_01: That was a good game.
• 6:38
  SPEAKER_02: Chris, you were like, this is very uh unique and very special.
• 6:42
  SPEAKER_02: This type of sherry and this type of sherry casks only make up five percent of sherry in the world.
• 6:49
  SPEAKER_01: Well, yeah, amontillado is rare, it's rare, and that's why he lured him in.
• 6:53
  SPEAKER_01: That's why he lured him in to verify aware Amontillado.
• 6:57
  SPEAKER_04: So um, yeah, we we were talking about this before.
• 7:01
  SPEAKER_04: I don't it wasn't um wasn't recording.
• 7:03
  SPEAKER_01: We always talk a lot before like Nick hits the button.
• 7:06
  SPEAKER_01: If you're wondering, we always talk a lot and then Nick hits the button at some point.
• 7:10
  SPEAKER_01: Oh, we're recording.
• 7:12
  SPEAKER_04: Uh yeah, so we were talking about how Chris and I are big Edgar Allan Poe fans, and uh our favorite both both of us uh have the same favorite Poe story, The Cask of Amontato, in which um Montresor, the the uh narrator, lures a guy named Fortunato into He's not very fortunate for some reason, some unknown slight.
• 7:40
  SPEAKER_04: Yes, yes.
• 7:41
  SPEAKER_04: Uh yeah, I bore the thousand uh insults of Fortunato, you know, but when he when he insulted me, then that was like the last start.
• 7:51
  SPEAKER_04: Anyway, so he lures him into the catacombs under his estate under the pretense of like, you know, this guy sold me a cask of Amontillato.
• 8:00
  SPEAKER_04: I don't know, he might have ripped me off, but like And Fortunato's a lush.
• 8:05
  SPEAKER_04: He's he's he's a wine expert.
• 8:07
  SPEAKER_04: Yeah, he's a connoisseur, so he's and a drunk.
• 8:11
  SPEAKER_04: He wanted to try, yeah, goes to Fortunato and says, like, maybe you could taste this and tell me if it's the real deal or if I got ripped off.
• 8:21
  SPEAKER_04: And Fortunato's like, yeah, yeah, yeah, I can do that.
• 8:24
  SPEAKER_01: Like, I can't believe you got that.
• 8:25
  SPEAKER_01: That's so rare.
• 8:27
  SPEAKER_01: He's played to his uh vanity.
• 8:30
  SPEAKER_01: And you're I know you know what you're talking about.
• 8:32
  SPEAKER_04: So he lures him into the catacombs underneath, and then uh infortunato's drunk because it's during carnival, lures him into the catacombs, and uh, and then like chains him up in one of the nooks and then and then uh bricks up the nook.
• 8:48
  SPEAKER_01: Slowly just buries him alive in the yeah, the whole time he's screaming at him, don't do it.
• 8:54
  SPEAKER_01: What are you doing?
• 8:55
  SPEAKER_01: So he gets his revenge brick by brick, which to me is such a big part of the story that nobody talks about.
• 9:01
  SPEAKER_01: It's not a it's not a quick revenge, it's a slow prost.
• 9:05
  SPEAKER_01: And the whole time he's he's wailing and he's don't do this.
• 9:09
  SPEAKER_01: And he's like, Oh, I'm doing it, I'm doing it.
• 9:12
  SPEAKER_04: And then the narrator screams back in his face, you know, just highlighting the point that like nobody can hear you.
• 9:20
  SPEAKER_04: I'll scream even louder than you.
• 9:23
  SPEAKER_04: No, it's like nobody's coming, like uh and and so he just kind of gives up and you know, whimpers.
• 9:29
  SPEAKER_04: Um, anyway, I see Amanteado on this on this sleeve, and I'm like, gotta get it.
• 9:34
  SPEAKER_04: Oh, like it's done.
• 9:36
  SPEAKER_01: And I had never heard of it until you brought it up, and I'm like, you're kidding me.
• 9:39
  SPEAKER_01: Yeah, they made this, you're kidding me.
• 9:41
  SPEAKER_01: This is awesome.
• 9:42
  SPEAKER_01: You don't even see that kind of sherry, like around you know, you can buy those.
• 9:46
  SPEAKER_02: Like I never see it in a liquor store around here.
• 9:48
  SPEAKER_02: So this it's their 12-year-old scotch.
• 9:51
  SPEAKER_02: So the only difference is this specialty cask that they finish it in.
• 9:56
  SPEAKER_02: Now, what they do for their 12-year-old is it's matured in American and European oak sherry casks.
• 10:05
  SPEAKER_02: So it's American oak that they do it and European oak sherry, but they let it age in before they blend it.
• 10:11
  SPEAKER_02: Now they take this one a step further, and after blending them, they take the whole the whole barrel, though, all the juice, and they let it sit then in these other sherry casks.
• 10:23
  SPEAKER_02: Which I I think of like, oh, it's they're both sherry.
• 10:25
  SPEAKER_02: They they gotta give off the same flavor.
• 10:27
  SPEAKER_02: But the fact that they don't it's like the best of the best.
• 10:30
  SPEAKER_04: So the final finish is Montillato?
• 10:33
  SPEAKER_02: Yes.
• 10:33
  SPEAKER_02: So the final finish is the um I will mispronounce it, butcher it, the Montteato.
• 10:38
  SPEAKER_02: It's that Montato.
• 10:39
  SPEAKER_02: Some people say Montillato.
• 10:41
  SPEAKER_02: But again, that only five percent of all the sherry made is this.
• 10:46
  SPEAKER_01: Like, that's a small small amount, but that's a lot of sherry for it to go like cherry, sherry, blend, sherry.
• 10:52
  SPEAKER_01: You know what I mean?
• 10:53
  SPEAKER_01: Which makes me wonder like how different is the two different sherries?
• 10:57
  SPEAKER_01: Like, are they that extreme?
• 10:58
  SPEAKER_01: I can I can tell you right now, because I've had a good amount of Glenfitic and I've had a good amount of sherry finished things, and sherry itself, and sherry and sherry itself.
• 11:06
  SPEAKER_01: And I uh this is different, like I and it's gotta be from the uh Amonthato uh casks because it's different, it's better, it's great.
• 11:17
  SPEAKER_01: I mean, it's amazing.
• 11:18
  SPEAKER_01: Like I'm really enjoying how it's not overly sweet, but it is sweet.
• 11:23
  SPEAKER_04: It's sweet, it's still smoky.
• 11:25
  SPEAKER_04: There's like a layer of smoke in there, too.
• 11:26
  SPEAKER_02: There's depth to it, but there's almost a layer of spice that comes with it too.
• 11:30
  SPEAKER_02: Spice, yeah.
• 11:31
  SPEAKER_02: Like some, and not like uh like hot sauce spice.
• 11:34
  SPEAKER_02: No, like pepper spice.
• 11:35
  SPEAKER_02: Yes, like pepper baking kind of spice, a little bit of black pepper spice, which I'm very impressed by.
• 11:40
  SPEAKER_01: I thought I was done caring about Glen Fitz.
• 11:42
  SPEAKER_01: To be honest, I I had bought so much stuff from them and I and I did a lot of one-off stuff.
• 11:47
  SPEAKER_01: This is one, I mean, I maybe I'm rushing into this, but this is one I'm enjoying the hell out of.
• 11:53
  SPEAKER_01: I I want a bottle of this.
• 11:54
  SPEAKER_01: Yeah, I would keep a bottle of this on hand.
• 11:57
  SPEAKER_01: I don't know how hard it is to get, how often they do this.
• 12:00
  SPEAKER_02: So again, they're very innovative and very experimental.
• 12:03
  SPEAKER_02: So I don't know.
• 12:04
  SPEAKER_02: This is one company that I have a hard time saying, I believe this is a limited time release, versus I think they tried this once and they're gonna wait to see how well it does and then possibly bring it back or put a part of their lineup.
• 12:17
  SPEAKER_04: I hope they make it a part of the regular lineup because it's it's fantastic.
• 12:21
  SPEAKER_04: Yeah, what do you think, Ryan?
• 12:22
  SPEAKER_01: What do you think about it?
• 12:23
  SPEAKER_04: I love it.
• 12:24
  SPEAKER_04: I so I'm always a little bit, oh man, I I feel like I tend to be a little more purist and scotch.
• 12:32
  SPEAKER_04: So when I see a flavored scotch, I'm always a little bit like, really?
• 12:36
  SPEAKER_04: Is that gonna work?
• 12:38
  SPEAKER_04: Yeah, I I mean I've seen some like Glenmering, glemering or whatever, like orange, you know, and different things like that.
• 12:46
  SPEAKER_04: I'm always like, I don't know, man.
• 12:49
  SPEAKER_04: Like, maybe it's good.
• 12:51
  SPEAKER_04: I mean, they they they're making it, you know, but like uh I'm always hesitant.
• 12:56
  SPEAKER_04: Like I said, I saw a Monteado and I'm like, I have to get that then.
• 13:00
  SPEAKER_04: Um, so I don't try a lot of um flavored scotches just because I'm like, how is that gonna work?
• 13:08
  SPEAKER_04: But this top notch definitely met my expectation.
• 13:12
  SPEAKER_04: Or well, I didn't know what to expect, but it exceeded, you know, it was great.
• 13:17
  SPEAKER_01: There's some flavored scotch out there that I would 100% agree with you on.
• 13:21
  SPEAKER_01: The sherry finishing is nothing new to scotch.
• 13:24
  SPEAKER_01: No, that's actually most scotches are sherry finished, but the what to me for it to be, and I've had a lot of sherry finished scotch, for this to be so much more of a of a uh almost like a flavored, like what you're saying, Ryan.
• 13:36
  SPEAKER_01: It's gotta be a because of the flavors of that Montiliato, and then also Montellato, uh, and then also the um fact that they're like double finishing it.
• 13:46
  SPEAKER_01: Right.
• 13:47
  SPEAKER_01: It's like a double finished, which I've never heard of somebody double finishing in a in a so here's the thing.
• 13:53
  SPEAKER_02: It's not necessarily double finished, because for scotch to be considered scotch, it just has to be aged in a wooden barrel.
• 14:01
  SPEAKER_02: Doesn't matter what type of.
• 14:02
  SPEAKER_01: They aged them in cherry cast, and then they re-aged them in.
• 14:05
  SPEAKER_02: Right, and then they finished them in something else.
• 14:07
  SPEAKER_02: So for them, they look at the aging aspect and go, that's not a finish, that's just aging, and it's pulling out flavors.
• 14:12
  SPEAKER_02: But then I'm gonna throw it into a new one, something different, let it finish.
• 14:16
  SPEAKER_01: Something we can't do with bourbon because we need new American oak.
• 14:20
  SPEAKER_01: So I guess that's why I'm saying it's like a double finish.
• 14:23
  SPEAKER_01: Because, like in an American bourbon, you take something that's aged in a new American oak, then you finish it in a Montyato cask.
• 14:31
  SPEAKER_01: That's a finished bourbon.
• 14:33
  SPEAKER_01: Whereas Scotch, you're already kind of aging/slash finishing in a sherry cask, an ex sherry cask, and then you're gonna finish it again.
• 14:42
  SPEAKER_02: I see what you're saying.
• 14:42
  SPEAKER_01: Yeah, it's like a double finish, like which is really bringing those flavors.
• 14:46
  SPEAKER_01: It's not only like punching those flavors up, but it's also keeping them from being overpowering because maybe because they're used.
• 14:54
  SPEAKER_01: I don't know.
• 14:54
  SPEAKER_01: Like it's not over, it doesn't taste flavored, it tastes finished.
• 14:58
  SPEAKER_02: It does, it tastes finished.
• 15:00
  SPEAKER_02: And I would like you, I've almost written this company off, this distillery off, because I don't love their other stuff.
• 15:06
  SPEAKER_02: It's decent, it's not bad.
• 15:08
  SPEAKER_02: And if they're looking for experimental, innovative kind of feel, then you're gonna have some bad within the good.
• 15:15
  SPEAKER_02: I think they're fire and cane.
• 15:16
  SPEAKER_02: The fire and cane is a sugar rum finish.
• 15:19
  SPEAKER_02: I mean, it is just sugary as all get out.
• 15:21
  SPEAKER_02: And we liked it.
• 15:22
  SPEAKER_02: I don't remember that.
• 15:22
  SPEAKER_04: I got a sweet tooth, so um, yeah.
• 15:24
  SPEAKER_02: But for a spacide whiskey, uh yeah, it's already light and sweet, so I have a hard time saying, okay, let's make it even sweeter, and then say it's fire and cane.
• 15:32
  SPEAKER_02: So a little bit smoky, a little sweet.
• 15:34
  SPEAKER_02: It was very sweet, wasn't smoky.
• 15:36
  SPEAKER_01: But this one again, me and Steve were smoking pipes, and I'm wondering how much that's affecting at that point.
• 15:42
  SPEAKER_01: Now, when you brought that up last episode, I wonder if that affects it a lot more.
• 15:46
  SPEAKER_02: But this guy is sweet, but it's not overpowered, it's not uh it's in the background, like it's not the forefront, it is not the first thing you go after.
• 15:56
  SPEAKER_02: You get a lot more of this the scotch, it it marries a lot better.
• 16:03
  SPEAKER_01: Yeah, it marries very well, perfectly integrated into the whiskey.
• 16:07
  SPEAKER_01: That being said, I've had a lot of sherry finished well, stuff that was aged in sherry, and this is above that.
• 16:14
  SPEAKER_01: This is like a step above.
• 16:16
  SPEAKER_01: It's more sherry forward without it being it's integrated well, without it being overpowering.
• 16:21
  SPEAKER_02: This gives me hope for them.
• 16:22
  SPEAKER_01: Yeah, it's a perfect amount of sherry in this, I think.
• 16:25
  SPEAKER_01: But and I've like I said, I've had sherry.
• 16:28
  SPEAKER_01: I've never had specifically um amanteado sherry, but maybe it's that effing good.
• 16:34
  SPEAKER_01: I don't know.
• 16:35
  SPEAKER_01: Also drinking this with I don't I'm smoking a Balkan blend.
• 16:39
  SPEAKER_01: So it is an English blend, but it's more heavily oriental, so it's creamier, and that is really playing well.
• 16:46
  SPEAKER_01: It's like uh cheesecake, like the creamy along with the fruit is playing well.
• 16:53
  SPEAKER_01: Like this is like a cheesecake.
• 16:54
  SPEAKER_01: Very good experience, I'm having.
• 16:56
  SPEAKER_01: What are you smoking over there, Ryan?
• 16:58
  SPEAKER_04: I'm smoking dark fragrant.
• 17:00
  SPEAKER_04: Oh, the dark fragrant, which is uh a black Cavendish with a little something extra.
• 17:05
  SPEAKER_04: One of the only black Cavendishes Chris approves of.
• 17:09
  SPEAKER_04: I approve of this one.
• 17:10
  SPEAKER_04: It's rat ray black Cavendish that was seasoned with a pinch of Purique.
• 17:15
  SPEAKER_04: That's why I like it.
• 17:16
  SPEAKER_04: I like Parique.
• 17:17
  SPEAKER_04: It's a ratray blend.
• 17:19
  SPEAKER_04: But yeah, I'd say it's I'd say it's going well.
• 17:21
  SPEAKER_04: I went with something that has sweet but a little bit of spice in the in the tobacco to go with the sweet and a little bit of spice and smoke in the I bet that's going well together too.
• 17:31
  SPEAKER_01: And that Cavendish is, yeah, that's probably working well together too.
• 17:34
  SPEAKER_01: It is, yeah.
• 17:35
  SPEAKER_04: Yeah, I would say like, okay, so um in last episode we were talking about Kilcarin being a journey and you experience different things along the way.
• 17:44
  SPEAKER_04: To me, this this is more like being at a at a lookout point where you can see different different things from one spot.
• 17:57
  SPEAKER_04: So this doesn't for me this does this one doesn't change as you drink it, but all the all the layers are there all at the same time, consistently all the way through.
• 18:09
  SPEAKER_04: So you can focus on different flavors, you know, whichever one you want to focus on, it's always there.
• 18:16
  SPEAKER_04: All the layers are there all at once, and you can just take your time and focus on the different uh flavors that come through.
• 18:24
  SPEAKER_04: So you're getting it all at once, but it it's like a really, really great blend of the flavors.
• 18:31
  SPEAKER_02: Yeah.
• 18:32
  SPEAKER_02: You don't traditionally look for spaceside scotches.
• 18:37
  SPEAKER_02: I don't.
• 18:38
  SPEAKER_02: This is a spacide.
• 18:39
  SPEAKER_01: I usually go Isla.
• 18:41
  SPEAKER_01: But you appreciate spaceside.
• 18:43
  SPEAKER_01: We drank, uh, me and Ryan drank a uh actually we finished a bottle of Glen Fitdoic 12 uh what a week or two ago?
• 18:51
  SPEAKER_01: That was good, but it wasn't as good as this.
• 18:54
  SPEAKER_01: I don't know, is that is this a 12?
• 18:55
  SPEAKER_01: So this is their 12 but different finish.
• 18:58
  SPEAKER_01: That's the thing.
• 18:58
  SPEAKER_01: I think we appreciate spaceside scotch.
• 19:00
  SPEAKER_01: That's where I'm I'm to the point where I appreciate spaceide scotches, but do I seek them out?
• 19:05
  SPEAKER_01: No.
• 19:05
  SPEAKER_01: I'm an Isla guy.
• 19:06
  SPEAKER_01: Highland as well.
• 19:08
  SPEAKER_01: I like Highland scotches as well.
• 19:09
  SPEAKER_01: Sometimes I can be in the mood for a I a Highland over an Isla, but those two.
• 19:14
  SPEAKER_01: But I think it takes a while to get there.
• 19:15
  SPEAKER_01: You remember when we first, when I first started trying Scotch, I was drinking, I didn't even like it.
• 19:21
  SPEAKER_01: And then when I started kind of liking it, I was Johnny Walker, blended scotch, and I was monkey shoulder for something special, which is blended as well.
• 19:31
  SPEAKER_01: And then Nick pours me a Lager Vulan 16.
• 19:34
  SPEAKER_01: Oh yeah, it was Logavulin 16.
• 19:36
  SPEAKER_01: And I was like, I didn't finish it.
• 19:37
  SPEAKER_01: Remember that?
• 19:37
  SPEAKER_01: I was like, this is I don't like it.
• 19:39
  SPEAKER_01: I was like, I I and I gave it like I didn't finish it.
• 19:42
  SPEAKER_01: But I think scotch is one of those things that you build towards.
• 19:45
  SPEAKER_01: Like, and then you get to a point where you're like, oh yeah, I like this point.
• 19:48
  SPEAKER_01: But it was rough at first.
• 19:50
  SPEAKER_01: I had so many space sites I had to get rid of because when I finally switched over, it's like I don't really like these anymore.
• 19:55
  SPEAKER_01: I was like, I gotta drink these up or give them away, or it takes experience.
• 19:59
  SPEAKER_04: Yeah, you kind of have to you kind of have to build up to it a little bit.
• 20:04
  SPEAKER_04: I know Nick and I talked about uh it being an acquired taste, and he does it he doesn't like the connotations of the of the phrase acquired taste.
• 20:13
  SPEAKER_04: Um, but like this is this is what makes something worthy of connoisseurship, that there's so many different varieties out there, and that you're able to detect the nuances and stuff like that.
• 20:27
  SPEAKER_04: And at first, when you drink a smoky scotch, it just punches you in the face.
• 20:33
  SPEAKER_04: Like you don't you don't even know what to do with it, you know?
• 20:36
  SPEAKER_02: It's not like I can pick it out from this region, I just know it's really smoky.
• 20:39
  SPEAKER_04: Yeah, yeah.
• 20:40
  SPEAKER_04: And you probably can't handle it right at first.
• 20:43
  SPEAKER_04: But yeah, it's as you as you get into the flavors that you start to kind of build up maybe your tolerance, and uh, and then you're like, oh let's let's push the envelope a little bit more, you know.
• 20:56
  SPEAKER_04: It's but I don't think Space Ide and Highland aren't really in my experience, they I I don't think of them as like really pushing the envelope.
• 21:06
  SPEAKER_04: They they might be creative, but it's not it's not gonna challenge you, you know.
• 21:14
  SPEAKER_04: They do tend to be much friendlier because they are lighter, they do tend to have more like floral and fruity uh notes in there.
• 21:26
  SPEAKER_04: So yeah, I I mean I think a a a space hide does pair well with the Amontado.
• 21:33
  SPEAKER_04: I I don't know what a LaFroig in a in a or a logavul in in Amontillado cask would be like, but I don't know if that would work.
• 21:40
  SPEAKER_01: But space hides lend themselves to finishing.
• 21:43
  SPEAKER_02: They uh very sweet finishings too.
• 21:46
  SPEAKER_02: If they do it right, they can lend themselves to a sweet.
• 21:48
  SPEAKER_04: I think but the complexity is so nice.
• 21:50
  SPEAKER_04: I mean, it's just like you can stop and look around and see different things.
• 21:56
  SPEAKER_02: So I think there's a a limit to like.
• 22:00
  SPEAKER_02: themselves to sweetness.
• 22:01
  SPEAKER_02: I think cherry is their limit.
• 22:04
  SPEAKER_02: I think there's for me, there's a sweetness level or difference between rum and cherry.
• 22:10
  SPEAKER_02: Sherry is more dark cherry sweet.
• 22:14
  SPEAKER_02: It's it's going to be more of your your darker sweetness.
• 22:17
  SPEAKER_02: And I think that fills in gaps that spacide scotches are missing.
• 22:23
  SPEAKER_02: They're already sweet, but they're they're more honey sweet.
• 22:26
  SPEAKER_02: They're more light sweet.
• 22:27
  SPEAKER_02: And so it fills in those missing gaps.
• 22:30
  SPEAKER_02: You throw in rum, rum is already light sweet to begin with.
• 22:33
  SPEAKER_02: And so for that to be paired with a heavily peated, heavily smoky scotch, I feel like that fills in gaps that the scotch might be missing.
• 22:43
  SPEAKER_02: Because that those scotches aren't sweet to begin with.
• 22:46
  SPEAKER_02: They're more savory.
• 22:47
  SPEAKER_02: So to add a little bit more sweet to the savory, I think it lends itself more towards that.
• 22:53
  SPEAKER_02: Space sides can lend themselves more towards like a darker cherry, darker sweet.
• 22:58
  SPEAKER_01: My problem with with rum finishings are rum overpowers.
• 23:04
  SPEAKER_01: I don't think I've ever had a rum finished anything that where the rum did not take the forefront of the stage.
• 23:11
  SPEAKER_01: It's supposed to be.
• 23:32
  SPEAKER_01: I always I've never had a rum that wasn't overly sweet, unless it was like I've had some like that.
• 23:39
  SPEAKER_01: We had that rum that's like uh scotch.
• 23:41
  SPEAKER_01: Oh, yeah.
• 23:42
  SPEAKER_01: And now all of a sudden it's breaking up.
• 23:44
  SPEAKER_01: So if you're going in for a rum and it's like broken up with scotch, okay, now this is rum is a little bit more, but for the most part, it's overly uh sweet.
• 23:52
  SPEAKER_01: It's over, it's it's it's too much in your face.
• 23:54
  SPEAKER_01: It's it's thick, it's clawing.
• 23:56
  SPEAKER_01: It like claw and the thing is what it does, it's like it's like kutsu.
• 24:01
  SPEAKER_01: You ever heard of kutsu?
• 24:03
  SPEAKER_04: Yeah, kutsu, yeah.
• 24:04
  SPEAKER_01: It freaking takes over, right?
• 24:06
  SPEAKER_01: Right, it takes over.
• 24:08
  SPEAKER_01: Like, and you got the only way to you gotta burn it out.
• 24:10
  SPEAKER_01: You know what I mean?
• 24:11
  SPEAKER_01: There's no way you can get rid of it.
• 24:13
  SPEAKER_01: It takes over.
• 24:13
  SPEAKER_01: Anybody knows cut uh doesn't know.
• 24:15
  SPEAKER_01: Kutsu is like uh this this weed that for whatever reason, there's a story behind it.
• 24:20
  SPEAKER_01: It's a viny, viny weed.
• 24:22
  SPEAKER_01: It was brought over from another country, and somebody brought it into America.
• 24:26
  SPEAKER_01: It was not from America, they brought it into America, and down south it's runs rampant.
• 24:30
  SPEAKER_04: It's an invasive species.
• 24:32
  SPEAKER_04: You drive down the interstate, and tree, all the trees are covered in this viny kudzu.
• 24:39
  SPEAKER_04: It's like killing the trees.
• 24:40
  SPEAKER_01: Yeah, it's bad and it it's evasive.
• 24:42
  SPEAKER_01: Yeah, it's it's it's like f you move over and it does nothing for anybody.
• 24:46
  SPEAKER_01: And somebody brought it over and was like, let's throw it in America.
• 24:50
  SPEAKER_01: We didn't used to have it.
• 24:51
  SPEAKER_01: So uh when I actually when I uh worked on farms and when I was living in Tennessee, we would literally would burn it out.
• 24:59
  SPEAKER_01: That was the only way it was so we would light fire to our fields and stuff, and then you control the fire.
• 25:04
  SPEAKER_01: But that's the only way to get rid of it, is burn it out, and it still comes back.
• 25:08
  SPEAKER_01: Yeah, it's just a pain in the ass.
• 25:09
  SPEAKER_01: But I feel like that's rum.
• 25:11
  SPEAKER_01: Right.
• 25:12
  SPEAKER_01: I and I feel like uh I some people like that stuff.
• 25:16
  SPEAKER_01: When I hear rum finish anymore, I'm like, eh, count me out.
• 25:18
  SPEAKER_02: You know, think of the ones that you uh I don't say count me out for.
• 25:23
  SPEAKER_02: They're typically like the rise, they're the spicier, they're the smokier, they're they're the heavier whiskies to begin with.
• 25:29
  SPEAKER_01: The ones that can that don't get overpowered.
• 25:31
  SPEAKER_01: Like no matter how much you're trying to be the main character, you're still just a peon, right?
• 25:35
  SPEAKER_04: Yeah, it's more like a if rum is in there, it's more like a buddy movie.
• 25:40
  SPEAKER_04: Yes.
• 25:41
  SPEAKER_04: There are two protagonists, yeah.
• 25:44
  SPEAKER_01: Yeah, you're right.
• 25:44
  SPEAKER_01: Like, because I think of um Angel's Envy.
• 25:46
  unknown: Yeah.
• 25:47
  SPEAKER_01: But you could never out overpower the Angels Envy Rye with the rum.
• 25:52
  SPEAKER_01: You know what I mean?
• 25:53
  SPEAKER_01: So that's fine.
• 25:54
  SPEAKER_01: But I've had Irishes where I'm like, what I'm not in the Jamaica, you know what I mean?
• 26:00
  SPEAKER_01: Like, chill out.
• 26:01
  SPEAKER_02: That's like Scotch.
• 26:02
  SPEAKER_02: That's like Space Side Scotch.
• 26:03
  SPEAKER_02: You're talking about an Irish.
• 26:06
  SPEAKER_01: But what I've what I guess what I'm trying to get to is I've never had Sherry outshine a Scotch.
• 26:13
  SPEAKER_01: Right.
• 26:14
  SPEAKER_02: I don't know that I've ever had a sherry outshine anything.
• 26:17
  SPEAKER_01: It plays well play well with something that's kind of maybe not so confident, like a spaceside.
• 26:23
  SPEAKER_01: Yeah.
• 26:25
  SPEAKER_01: Space side is a mild mannered uh businessman.
• 26:28
  SPEAKER_01: Like I don't want to be a job.
• 26:29
  SPEAKER_01: I'm just here to do my job.
• 26:31
  SPEAKER_01: Spaceide is a pushover.
• 26:33
  SPEAKER_01: I mean, like little, it's like, give me all your lunch money.
• 26:37
  SPEAKER_01: Okay.
• 26:38
  SPEAKER_01: That's what I feel like, you know.
• 26:40
  SPEAKER_04: I was thinking about doing that anyway.
• 26:43
  SPEAKER_04: I was gonna give you a few.
• 26:46
  SPEAKER_01: Yeah, I don't, I'm I'm full.
• 26:48
  SPEAKER_01: I don't need to eat lunch.
• 26:50
  SPEAKER_01: That's payside, dude.
• 26:53
  SPEAKER_01: Freaking was.
• 26:54
  SPEAKER_04: It totally is.
• 26:58
  SPEAKER_02: With that being said, what uh outside of Sherry, what do you think a space scotch could be finished in that it wouldn't overtake, overpower, a kick out?
• 27:09
  SPEAKER_01: You ready for this?
• 27:10
  SPEAKER_01: I already have something in mind.
• 27:11
  SPEAKER_01: Okay, I don't think it's been done, and I would I want to try it.
• 27:15
  SPEAKER_01: Vermouth.
• 27:17
  SPEAKER_01: Oh, yeah.
• 27:18
  SPEAKER_01: Holy hell, right?
• 27:19
  SPEAKER_01: Nobody's ever have you ever heard of this?
• 27:21
  SPEAKER_01: No.
• 27:21
  SPEAKER_01: This has been in my mind.
• 27:22
  SPEAKER_01: Like a sweet vermouth.
• 27:23
  SPEAKER_01: You could do sweet vermouth.
• 27:24
  SPEAKER_01: You could even do driver move.
• 27:25
  SPEAKER_01: Let's do both.
• 27:26
  SPEAKER_01: Let's try both.
• 27:27
  SPEAKER_01: I like Vermouth.
• 27:28
  SPEAKER_01: Vermouth is not overpowering in itself, however, it leaves its mark, it leaves its leaves its mark, and I think it would play very well with a space side specifically.
• 27:39
  SPEAKER_01: I don't think this has been done.
• 27:40
  SPEAKER_01: This is like that.
• 27:41
  SPEAKER_01: This is the thing that I've been formulating in my mind.
• 27:44
  SPEAKER_04: I think of Vermouth as being stronger, though.
• 27:47
  SPEAKER_01: They're they're strong, they're strong, but they won't be oh they won't be overpowered.
• 27:50
  SPEAKER_04: You don't want a lot of vermouth.
• 27:52
  SPEAKER_04: No, you don't like a little a little dabble, do you?
• 27:54
  SPEAKER_01: You finish, you finish it in a vermouth barrel and you'd be good to go.
• 27:57
  SPEAKER_02: I was gonna say, there's two bottles that I've had, one that we finished and that didn't last very long.
• 28:02
  SPEAKER_02: The Yuppie Kaye that was finished in those barrels, vermouth barrels.
• 28:05
  SPEAKER_02: And that was a whiskey.
• 28:06
  SPEAKER_02: That was a whiskey, that was really good.
• 28:08
  SPEAKER_02: But then I also think of the two James one that was the rye finished in the So we've had we've had Ryes, we've had bourbons, but I've been thinking about this a lot lately.
• 28:17
  SPEAKER_01: I think it would do Scotch.
• 28:19
  SPEAKER_01: That's a it's a Rob Roy.
• 28:20
  SPEAKER_01: Right.
• 28:21
  SPEAKER_01: I would take that.
• 28:22
  SPEAKER_01: Maybe somebody's listening and is like, oh, I've done that.
• 28:24
  SPEAKER_01: Well, then tell us because I don't know.
• 28:26
  SPEAKER_01: But I I think I've come up with this.
• 28:29
  SPEAKER_01: I think I've come up with this idea, and I think it would be awesome, and I want to try it.
• 28:33
  SPEAKER_02: I think it would lend itself very well to spacide because it would it would dry it out just a little.
• 28:38
  SPEAKER_02: So add a little bit of tannins in there, but it would also, if they do a if they do a uh sweet vermouth, sweetens it up, just without being overly sweet.
• 28:46
  SPEAKER_01: Right.
• 28:46
  SPEAKER_01: That dark fruit kind of feeling.
• 28:47
  SPEAKER_01: Yeah, dark fruit, it's gonna, it's added, it's gonna add to the base, it's gonna add to the sweetness, it's gonna dry it out.
• 28:53
  SPEAKER_01: I think it's gonna be overall very good product.
• 28:56
  SPEAKER_02: The dry, even dry vermouth, I think wouldn't be bad because it would almost bring about a kind of like a white wine kind of grape sweet to it.
• 29:03
  SPEAKER_01: Lighter, depending on which base side you went with.
• 29:06
  SPEAKER_01: I think it that would actually lend itself.
• 29:08
  SPEAKER_01: I don't know if it'll ever happen.
• 29:09
  SPEAKER_01: Or maybe, maybe there is a bottle out there that I don't I'm not aware of, but uh, or maybe there's a reason why they don't do it.
• 29:14
  SPEAKER_01: I don't see why it wouldn't, I just think nobody thought of it.
• 29:17
  SPEAKER_04: I don't think I've had anything finished in Vermouth.
• 29:19
  SPEAKER_01: Oh, it's amazing.
• 29:20
  SPEAKER_01: Oh, I'll after I'll let you try some.
• 29:22
  SPEAKER_01: That's why I'm so like it's just like Yippi Kaye was one of my favorite.
• 29:27
  SPEAKER_02: Yippie Kaye is done, they're no longer doing it, but if you could ever find a bottle, high west did it, put it out.
• 29:35
  SPEAKER_02: You're talking 175 minimum for the bottle.
• 29:39
  SPEAKER_01: Now, yeah.
• 29:39
  SPEAKER_01: They finished one of their um whiskies, but um they finished it in a vermouth, uh a driver mouth.
• 29:46
  SPEAKER_01: Three different vermouths, yeah, three different styles.
• 29:48
  SPEAKER_01: Driver mouth is is my um typically my go-to, but I like sweet vermouth as well.
• 29:53
  SPEAKER_01: But it was a driver mouth, and they finished it, and it was like drinking, it was light, it was airy, it was sweet, it was drying.
• 29:59
  SPEAKER_02: It was like a Manhattan in a bottle.
• 30:01
  SPEAKER_02: It was fantastic.
• 30:01
  SPEAKER_01: Amazing, it was so good.
• 30:03
  SPEAKER_01: And uh heart, it was hard to get, it was limited, and now it's just not even pretty.
• 30:08
  SPEAKER_02: They probably go the bottles probably go minimum now for about three to three seventy-five a bottle.
• 30:13
  SPEAKER_02: Because they're done, they're no longer new.
• 30:15
  SPEAKER_01: It would be 100% one that would be on my like like a top five list.
• 30:21
  SPEAKER_01: At this point, if I get when we and Nick had some, we got to try it, but just when it's gone, it's gone.
• 30:26
  SPEAKER_01: And the thing is, if I ever got it, I would really have to be sparingly with it because it's just not, it's like Mac Baron we're talking about here soon.
• 30:33
  SPEAKER_01: Uh Old Dark Fired and Bold Kentucky.
• 30:36
  SPEAKER_01: And unless somebody picks these things up, and even if they do, it's not gonna be the same because they're destroying the machining processes.
• 30:43
  SPEAKER_01: So, like, it's like it's Frog Morton.
• 30:46
  SPEAKER_01: When it's gone, it's gone.
• 30:48
  SPEAKER_01: And that just sucks.
• 30:49
  SPEAKER_01: Uh, you know, there's bottles rolling rolling around out there, but they're going for a lot, but when they're gone, they're gone.
• 30:53
  SPEAKER_01: So I get it.
• 30:54
  SPEAKER_02: I bought mine the year that they decided they were done.
• 30:58
  SPEAKER_02: I paid 175 for my bottle for the yippie kaye.
• 31:02
  SPEAKER_02: And it was worth every penny, it was worth every penny.
• 31:04
  SPEAKER_02: It was actually worth every I'm sad that it's gone.
• 31:06
  SPEAKER_02: I took me a while to finally finish it up, and I was like, I'm really feeling this.
• 31:11
  SPEAKER_02: I'm gonna have it.
• 31:11
  SPEAKER_02: And it was the whole thing.
• 31:12
  SPEAKER_01: I would be quicker to buy a bottle of yippie kaye than papies.
• 31:16
  SPEAKER_01: Like if I saw Pappy's for retail and I saw Yippi Kaye for like retail, I would buy the yippikaye.
• 31:22
  SPEAKER_01: That's how much I like it.
• 31:23
  SPEAKER_02: So last episode we talked about the experience in a bottle kind of thing, right?
• 31:27
  SPEAKER_02: Would I buy another?
• 31:28
  SPEAKER_02: No, because I don't want to try to recreate this experience or try to compare the bottle to the experience.
• 31:33
  SPEAKER_02: Yippie Kaye is one of those.
• 31:35
  SPEAKER_02: I do want another bottle for the flavor because I want to try to recreate that, but I'm fine not having another bottle because the experiences alone of opening that bottle and sharing it with people was enough.
• 31:47
  SPEAKER_02: It was worth everybody.
• 31:48
  SPEAKER_02: But you know how much I liked it.
• 31:49
  SPEAKER_02: I liked it even more than that.
• 31:50
  SPEAKER_02: I mean, even people that don't love that they don't they don't love whiskey, they don't love rice, they don't love this, they don't love that, they tried it and they're like, oh my gosh, like this is wonderful.
• 31:59
  SPEAKER_02: Even Lord, like, oh yeah, like it was a cocktail in a in a bottle.
• 32:02
  SPEAKER_02: It just was done.
• 32:04
  SPEAKER_01: It was done really well.
• 32:04
  SPEAKER_01: Yeah, it was done really well.
• 32:06
  SPEAKER_01: All that to say, this is my idea for scotch.
• 32:09
  SPEAKER_02: See, I I think that uh a good rye would lend itself well to a space side to be finished in.
• 32:16
  SPEAKER_01: A rye barrel, like a journeyman rye, like the the one that the club picked.
• 32:20
  SPEAKER_01: Absolutely, a rye would be a rye, a rye and a scotch, yeah, which I don't know if they've done that or not.
• 32:26
  SPEAKER_01: I don't think they have.
• 32:26
  SPEAKER_01: I think a rye and a space side specifically, a rye would give space side what it's missing.
• 32:31
  SPEAKER_01: And the space side would give rye something unique.
• 32:34
  SPEAKER_01: I think that would be fantastic.
• 32:36
  SPEAKER_01: I I also think this uh uh uh Monty Auto cask should be utilized in bourbon.
• 32:43
  SPEAKER_01: Oh, I think so too.
• 32:44
  SPEAKER_01: If it hasn't been, yeah, right.
• 32:45
  SPEAKER_01: I know we've had bourbons that've been finished in cherry, but specifically this amontato uh has got to be something so unique that because we've had cherry stuff before.
• 32:56
  SPEAKER_01: This is really, really good.
• 32:58
  SPEAKER_02: This specific sherry cask would lend itself well to a bourbon, just a bourbon, not a rye, because it'll almost provide a little bit more dry.
• 33:08
  SPEAKER_02: It would almost tone down the sweetness to where it's not tolerable, but I'm not eating I'm not drinking candy corn at this point.
• 33:16
  SPEAKER_02: You know what I mean?
• 33:17
  SPEAKER_02: Like it kind of tones it down a little bit.
• 33:20
  SPEAKER_01: And this is kind of sweet in itself, but it has a little bit more dry aspect to it.
• 33:23
  SPEAKER_01: That that I was gonna say, like a Rittenhouse rye.
• 33:26
  SPEAKER_01: Yeah.
• 33:27
  SPEAKER_01: Okay.
• 33:27
  SPEAKER_01: I think the sweetness from the amontato and the written house.
• 33:30
  SPEAKER_02: But do you think the the the the dry aspect of a rye that spike dry spice would compete with this?
• 33:37
  SPEAKER_01: I don't think so.
• 33:37
  SPEAKER_01: I think they play well with each other.
• 33:39
  SPEAKER_01: I mean, I think it wouldn't be for everybody, right?
• 33:41
  SPEAKER_01: But it'd be for a guy like me.
• 33:42
  SPEAKER_01: I like drying.
• 33:43
  SPEAKER_01: I like you dry my mouth out, like which is a weird most people don't like that, but I think it's because I smoke pipes and cigars and stuff, and that's just part of yeah.
• 33:51
  SPEAKER_01: I like cotton mouth.
• 33:52
  SPEAKER_01: No, because it makes you thirsty and you drink more.
• 33:54
  SPEAKER_01: Right.
• 33:55
  SPEAKER_01: No, I don't like cotton mouth.
• 33:57
  SPEAKER_01: But the thing is you learn to um anytime a pipe smoker is like, oh, I get tongue bite, and my mouth gets dry, you're not doing it right, right, Ryan?
• 34:04
  SPEAKER_01: You learn how to do it right.
• 34:06
  SPEAKER_01: So when you get your when your mouth gets dry from something like wine or whatever, uh it's not the same thing as cotton mouth.
• 34:14
  SPEAKER_01: It's really not.
• 34:15
  SPEAKER_01: And you know, actually, at on the last podcast, we talked a lot about the oily um effects of that scotch.
• 34:23
  SPEAKER_01: And that had a a different effect, right?
• 34:26
  SPEAKER_01: And almost like to a degree where now I'm not tasting.
• 34:30
  SPEAKER_01: I've never had that with I I've never had my mouth dried out to a point where I've been like, I'm not tasting.
• 34:36
  SPEAKER_01: If anything, it amplifies.
• 34:38
  SPEAKER_01: Because if you're super thirsty, does water taste better?
• 34:42
  SPEAKER_01: Yeah.
• 34:43
  SPEAKER_01: If you're super hungry, does food taste better?
• 34:45
  SPEAKER_01: Yeah.
• 34:46
  SPEAKER_01: If your mouth is super dry and you add in flavors, in my opinion, are they gonna be amplified?
• 34:51
  SPEAKER_01: You bet your sweet ass.
• 34:52
  SPEAKER_01: Like it's gonna be, in my opinion.
• 34:54
  SPEAKER_01: Uh, and I think that that's why I really like those things like vermouth and things like uh things that dry out well and rise and everything else, things that kind of dry out the palate, because then when I reintroduce flavors, it's like a desert.
• 35:08
  SPEAKER_01: It's like a freaking oasis in a desert.
• 35:10
  SPEAKER_01: Like boom, flavor.
• 35:13
  SPEAKER_01: Like, wow, this is pop, pop flavor.
• 35:15
  SPEAKER_01: You know what I mean?
• 35:16
  SPEAKER_01: But when you are eating something that's too greasy, it just all tastes greasy, you know what I mean?
• 35:23
  SPEAKER_01: And it coats, yeah, it coats.
• 35:25
  SPEAKER_01: My really tasting the French fries or in the burger or the is it's all grease, you know what I mean?
• 35:30
  SPEAKER_01: Like all taste about the same.
• 35:31
  SPEAKER_01: It's it's good, it's filling, but it's not super flavorful, right?
• 35:36
  SPEAKER_01: So that's what I think.
• 35:38
  SPEAKER_01: Yeah, I don't know.
• 35:39
  SPEAKER_01: I like things that kind of are on the drier side of flavor.
• 35:43
  SPEAKER_04: Forgive me if I'm taking this too far away from a Monteado cask, but this vermouth thing is really interesting to me.
• 35:50
  SPEAKER_04: Have you ever had uh a cocktail, a scotch-based cocktail with vermouth in it?
• 35:56
  SPEAKER_04: Like what is a Rob Roy.
• 35:58
  SPEAKER_04: Oh, that is a Rob Roy.
• 35:59
  SPEAKER_02: So that's a Rob Roy.
• 36:00
  SPEAKER_02: A Rob Roy is a Manhattan, but replace the rye with a scotch.
• 36:04
  SPEAKER_02: Okay, the smokier the scotch, the better, in my opinion.
• 36:07
  SPEAKER_01: They use a sweet vermouth instead of a dry vermouth.
• 36:09
  SPEAKER_02: Sweet vermouth.
• 36:10
  SPEAKER_02: So if you do smoky with a sweet, it almost brings out this Rob Roy's are a fan tent.
• 36:14
  SPEAKER_02: I love them.
• 36:14
  SPEAKER_02: It brings out this um the the smokiness kind of it's almost like a smoked cherry kind of feel.
• 36:20
  SPEAKER_02: Um, but then the vermouth adds a bit of a dry finish to it.
• 36:25
  SPEAKER_02: So it's not like cherry juice, you know what I mean?
• 36:28
  SPEAKER_02: Like I'm not eating cherry juice.
• 36:29
  SPEAKER_02: It's almost like it's almost like eating dark sweet cherries that still have the pit in it.
• 36:35
  SPEAKER_02: So you gotta eat around the pit and then spit out the pit.
• 36:37
  SPEAKER_01: There's because there's some tannins and there's some, there's some uh the wine aspect adds some of the tannins and some of the bitter, the bitter aspects.
• 36:45
  SPEAKER_01: It's kind of like a Manhattan.
• 36:47
  SPEAKER_01: A lot of people think Manhattans are made with bourbon.
• 36:50
  SPEAKER_01: They're not, they're made with rye.
• 36:52
  SPEAKER_01: Now, I like a maker's Manhattan, which is a weeded bourbon.
• 36:55
  SPEAKER_01: That's just the way I like it, because that's how I've always had them.
• 36:58
  SPEAKER_01: But a rye manhattan would is the same kind of a thing.
• 37:01
  SPEAKER_01: You're adding in some of the bitter spice aspects to something sweet.
• 37:05
  SPEAKER_01: It's that play with you don't want to overdo sweet on sweet.
• 37:09
  SPEAKER_01: You know what I mean?
• 37:09
  SPEAKER_01: That's why I think vermouth and uh scotch would go well.
• 37:12
  SPEAKER_02: But then they also have uh they don't have it for Rob Roy, but they have uh for Manhattan's, you can do just normal or perfect Manhattan, which is uh it's equal parts, dry vermouth and sweet vermouth in the mix.
• 37:26
  SPEAKER_02: So it's a less sweet, more kind of subtle sweetness, and a lot more dry aspect.
• 37:32
  SPEAKER_02: Aren't as popular.
• 37:32
  SPEAKER_02: Yeah, those are really good though.
• 37:34
  SPEAKER_01: But you're right, a Rob Roy, uh in my opinion, is one of the superior cocktails.
• 37:40
  SPEAKER_01: It's a classy, it's a very that and a sidecar with no no sugar.
• 37:44
  SPEAKER_01: Sidecar.
• 37:45
  SPEAKER_01: That's that's not what I've seen it, but I don't know.
• 37:47
  SPEAKER_01: Yeah, it's really good.
• 37:48
  SPEAKER_01: It's not whiskey.
• 37:49
  SPEAKER_01: But sidecar, no rim, no sugared rim.
• 37:52
  SPEAKER_01: I I hate it when they I hate it when they f with the rim.
• 37:55
  SPEAKER_01: I just hate it.
• 37:57
  SPEAKER_01: I hate it so much.
• 37:58
  SPEAKER_01: I got margaritas.
• 37:59
  SPEAKER_01: I don't mind a garnish, but like don't f with the rim.
• 38:02
  SPEAKER_01: Don't put anything on the garage.
• 38:03
  SPEAKER_01: I don't want that crap.
• 38:04
  SPEAKER_02: So I think the Rob Roy's kind of have a uh um a fun memory aspect to it for me because it reminds me of the sweet cherries that you buy, you have to chew out the pit and then spit out the pit.
• 38:16
  SPEAKER_02: And growing up, my grandpa, that was his favorite thing to do during the summer, was he would buy a big bag of sweet cherries and we'd stand out on his back uh cement patio.
• 38:25
  SPEAKER_02: We either sit on a chair or stand out there, and we'd have um used to do that with a bag of Levi Garrett.
• 38:30
  SPEAKER_02: We we used to have spitting contests, so we we would see how far we could go with the the pit.
• 38:35
  SPEAKER_02: What is Levi Garrett?
• 38:37
  SPEAKER_01: It's chewing tobacco.
• 38:38
  SPEAKER_01: Okay.
• 38:40
  SPEAKER_02: You'd have a spitting contest.
• 38:42
  SPEAKER_02: Yes.
• 38:43
  SPEAKER_02: Who can hit the bucket?
• 38:44
  SPEAKER_02: That's a fun memory that I have of my grandpa of like we used to sit out there with a dark cherry, sweet cherries, and spit out the pit and see who could spit out the farthest.
• 38:52
  SPEAKER_02: And so I think that's why I love Rob Royce.
• 38:54
  SPEAKER_02: That's why it's got a place in my heart, is before that.
• 38:57
  SPEAKER_01: I never thought I would be into anything glid fittic again.
• 39:00
  SPEAKER_02: They're very also very unique.
• 39:02
  SPEAKER_02: I don't know if you know this, Ryan, about the bottle.
• 39:03
  SPEAKER_02: It's always shaped in a uh triangle diamond.
• 39:06
  SPEAKER_02: Oh, not a diamond.
• 39:07
  SPEAKER_02: I've noticed that.
• 39:08
  SPEAKER_02: Yeah, yeah.
• 39:09
  SPEAKER_02: It's uh it's uh for the uh the trinity of whiskey, not anything spiritual or religious.
• 39:17
  SPEAKER_01: Uh excited, and then he didn't.
• 39:19
  SPEAKER_01: You kind of buried the lead there.
• 39:20
  SPEAKER_02: I did on purpose.
• 39:22
  SPEAKER_04: But yeah, maybe they're trinitarians at I bet it's both.
• 39:26
  SPEAKER_02: It's to deal with the trinity uh for when it comes to whiskey.
• 39:29
  SPEAKER_02: The truth is what you make it.
• 39:30
  SPEAKER_02: To say that the the creator and owner of the the pop, that the dad that started the distillery, to say that he is not uh superstitious or yeah, that would be a very understatement because everything from the so when he thought about trying to create this, as the story goes, and the reason why that the the buck is on the theilers are on there is because when he was dreaming of this and thinking, should I do this?
• 39:58
  SPEAKER_02: And I want to create a family business that all my kids can be a part of and the family be they're they always stay together and always do this.
• 40:05
  SPEAKER_02: Um, when he was creating this and daydreaming this, um, this this buck passed in front of him.
• 40:13
  SPEAKER_02: And so he was like, That's a sign, and we're keeping those antlers as the symbol of our distillery.
• 40:18
  SPEAKER_02: Although he was in an area where it crossed all the time, right?
• 40:22
  SPEAKER_01: It's a deer crossing sign.
• 40:23
  SPEAKER_02: He's like, It's a sign.
• 40:25
  SPEAKER_02: But then you go down to even the bottle shape.
• 40:27
  SPEAKER_02: All of their bottles are shaped in that triangle because of the trinity of uh the the ingredients for whiskey and what it takes to make scotch whiskey.
• 40:35
  SPEAKER_02: And three ingredients.
• 40:36
  SPEAKER_04: And what uh what is the trinity?
• 40:39
  SPEAKER_02: What they claim is the trinity is water, air, and malted barley.
• 40:43
  SPEAKER_02: Should have stuck with the holy trinity.
• 40:45
  SPEAKER_02: I agree.
• 40:45
  SPEAKER_01: I agree with that.
• 40:46
  SPEAKER_01: Yes.
• 40:46
  SPEAKER_01: One bottle, three parts.
• 40:50
  SPEAKER_01: People gonna start explaining that to people.
• 40:52
  SPEAKER_01: I always say the egg, right?
• 40:54
  SPEAKER_01: That's my that's that's what I always say.
• 40:56
  SPEAKER_01: It's like the egg, it's one egg.
• 40:58
  SPEAKER_01: Nobody looks at the egg and says, This is a yolk and some other crap and a shell.
• 41:03
  SPEAKER_01: No, everybody says it's one egg, but when you break it, all of a sudden you have the shell, you have the yolk, and then you have the other stuff.
• 41:10
  SPEAKER_01: So it's like the father, son, and the holy ghost is like that other stuff, that white stuff.
• 41:13
  SPEAKER_04: You call it the white.
• 41:15
  SPEAKER_04: Yeah, the egg white.
• 41:16
  SPEAKER_01: It's that weird-looking stuff until it cooks up, right?
• 41:19
  SPEAKER_01: That's why we say the egg.
• 41:20
  SPEAKER_01: Like, how can it be three and one?
• 41:22
  SPEAKER_01: It's like an egg, it's one thing until you crack it open.
• 41:24
  SPEAKER_01: All of a sudden, it's three things, right?
• 41:26
  SPEAKER_01: You pull it up.
• 41:26
  SPEAKER_01: All of a sudden you got three things.
• 41:27
  SPEAKER_01: All of a sudden, it's like, well, it's not one thing.
• 41:29
  SPEAKER_01: What am I doing with this?
• 41:30
  SPEAKER_01: You can you can't have it without the shell, and you can't have it without the you ever cracked an egg with just the white?
• 41:35
  SPEAKER_01: That'd be creepy.
• 41:36
  SPEAKER_04: What?
• 41:37
  SPEAKER_04: Yeah, it would be creepy.
• 41:38
  SPEAKER_01: It'd be creepy.
• 41:39
  SPEAKER_01: And I've never cracked it, and I've never had straight yolk either.
• 41:42
  SPEAKER_01: That'd be gross.
• 41:44
  SPEAKER_01: So, like, think about it.
• 41:45
  SPEAKER_01: You need three in the one.
• 41:47
  SPEAKER_01: But now I'm gonna say the bottle.
• 41:49
  SPEAKER_01: It's the Glen Fitic bottle.
• 41:50
  SPEAKER_01: Got the bottle and the three parts.
• 41:52
  SPEAKER_01: It is a cool bottle, it's it's really cool.
• 41:54
  SPEAKER_01: It's a cool bottle, but it's just saying for it to be earth, air and water, air and watered barley or whatever.
• 41:59
  SPEAKER_01: That's stupid as crap.
• 42:01
  SPEAKER_01: He should have stuck with the Holy Trinity.
• 42:04
  SPEAKER_01: Like, hey, we're agnostics, but uh, this is based on the Holy Trinity.
• 42:07
  SPEAKER_01: I would have at least been like, okay, at least it's based on something that makes sense, it's real, you know, whether you believe in it or not.
• 42:14
  SPEAKER_01: Like it's based on the three aspects of uh whiskey.
• 42:17
  SPEAKER_01: Oh, okay.
• 42:18
  SPEAKER_02: Where's the world?
• 42:18
  SPEAKER_01: So what yeast, sugar, what sugar?
• 42:20
  SPEAKER_01: Like sugar's gotta be part of it.
• 42:22
  SPEAKER_01: When you get down to its uh molecular level, like you need sugar to create the alcohol, right?
• 42:26
  SPEAKER_01: Yeah.
• 42:27
  SPEAKER_02: Glenn Fitch seems to be very founded on very superstitious things.
• 42:32
  SPEAKER_01: Well, the whole deer thing, yeah, that is kind of like the deer.
• 42:35
  SPEAKER_01: Yep.
• 42:36
  SPEAKER_01: So there's deer in Scotland, huh?
• 42:38
  SPEAKER_04: It's the Valley of the Deer.
• 42:40
  SPEAKER_04: And it's got a little V in the bottle, like there's a crease a crease in the in the glass.
• 42:49
  SPEAKER_04: Yeah, so that's the Valley part.
• 42:51
  SPEAKER_04: And then the little uh the deer, the deer logo is there.
• 42:55
  SPEAKER_04: Yeah, Valley of the Deer.
• 42:56
  SPEAKER_04: It's a great, it's a great little logo.
• 42:59
  SPEAKER_02: It is.
• 42:59
  SPEAKER_02: I will say that out of uh not being a big spacide guy, uh, this one, this distillery ranks pretty low.
• 43:07
  SPEAKER_02: Uh even after this bottle, I like it, but it still ranks pretty low to other spaceside distilleries.
• 43:13
  SPEAKER_01: I'll go one step further.
• 43:15
  SPEAKER_01: Actually, I'll go a whole league further.
• 43:17
  SPEAKER_01: This is the best scotch I've had in a hot minute.
• 43:19
  SPEAKER_04: Yeah.
• 43:23
  SPEAKER_04: All right.
• 43:24
  SPEAKER_01: Why?
• 43:25
  SPEAKER_01: Why?
• 43:25
  SPEAKER_01: What what why?
• 43:28
  SPEAKER_01: Because I'm well, for one thing, uh at a very simple level, I'm really, really enjoying it.
• 43:34
  SPEAKER_01: On another level, the flavors are playing perfectly together.
• 43:38
  SPEAKER_01: And I and it's going really well with my pipe, which is another thing you can't discount.
• 43:42
  SPEAKER_01: But it's not, and maybe because I've been having scotch that is so like punch you in the face, punch you in the face, punch you in the face, that like I'm finally having something that's just like scotch, like not anything, not trying to be anything other than like basic with a Very, very, very, very good finished sweetness to it.
• 44:03
  SPEAKER_02: So the one we had for Christmas, that one was a lowland scotch.
• 44:07
  SPEAKER_02: So not spacide, but it was very light and fruity.
• 44:10
  unknown: Yeah.
• 44:11
  SPEAKER_02: How would you compare this to that?
• 44:13
  SPEAKER_01: This is this is more friendly.
• 44:14
  SPEAKER_01: Really?
• 44:15
  SPEAKER_01: This is more friendly.
• 44:16
  SPEAKER_01: Friendlier than that one.
• 44:16
  SPEAKER_01: Yeah, friendlier than that one.
• 44:17
  SPEAKER_01: And in in a in a good way, because not always friendly is not always a good thing for me.
• 44:22
  SPEAKER_01: This is a bottle that I could easily see being opened and drank easily in a couple hours.
• 44:29
  SPEAKER_01: No problem.
• 44:30
  SPEAKER_01: Do you think you would get tired down easy?
• 44:32
  SPEAKER_01: It goes down easy.
• 44:33
  SPEAKER_01: No, I no, I don't think so.
• 44:34
  SPEAKER_01: I think it would just be a fun experience.
• 44:37
  SPEAKER_02: Did you get tired of the one at Christmas?
• 44:39
  SPEAKER_01: No.
• 44:40
  SPEAKER_01: No, I didn't get tired of it.
• 44:41
  SPEAKER_01: I don't get tired of much of alcohol.
• 44:43
  SPEAKER_02: But flavor-wise, was it was it just too much?
• 44:45
  SPEAKER_02: Or not too much.
• 44:47
  SPEAKER_02: You know which bottle is that?
• 44:48
  SPEAKER_02: I don't remember the name.
• 44:49
  SPEAKER_02: It was a lowland scotch.
• 44:50
  SPEAKER_02: It was our first Lowland Scotch.
• 44:52
  SPEAKER_01: The flavor of that one was more uh it was okay.
• 44:55
  SPEAKER_01: Here you go.
• 44:56
  SPEAKER_01: So it was a little bit more pungent in flavor than this.
• 44:59
  SPEAKER_01: Yes.
• 44:59
  SPEAKER_01: And this is very on the low end of flavor, like pungent-wise.
• 45:03
  SPEAKER_01: That being said, I think it's easier to get tired of a flavor that's more than than less than sometimes.
• 45:10
  SPEAKER_01: Does that make sense?
• 45:12
  SPEAKER_01: Say that again.
• 45:13
  SPEAKER_01: I think it's I think it's easier sometimes to get over overtired from a flavor that's more than than less than, right?
• 45:21
  SPEAKER_01: If you ever had a peanut butter and jelly and been like, I'm still hungry, I'm gonna have another peanut butter and jelly.
• 45:26
  SPEAKER_01: And then that one pushes you over the edge?
• 45:28
  SPEAKER_01: Well, but no, because you're full, because it's just peanut butter and jelly.
• 45:31
  SPEAKER_01: It's nothing like, wow, you know what I mean?
• 45:33
  SPEAKER_01: But if you ever had a meal that's kind of like, let's say spicy tacos, you have some spicy tacos, and you're like, I'm still kind of hungry, but like I'm not eating any more spicy tacos.
• 45:41
  SPEAKER_01: You know what I mean?
• 45:42
  SPEAKER_01: Like, I'm kind of like flavored out.
• 45:44
  SPEAKER_01: Uh now there's times where you eat a lot of flavor, but I just feel like this is without it being boring, it's not boring, it's not ho-hum.
• 45:53
  SPEAKER_01: It's good.
• 45:54
  SPEAKER_01: It's got a good amount of flavor.
• 45:55
  SPEAKER_01: But all that being said, it's still friendly enough to be like, I'm gonna drink all of this bottle.
• 45:59
  SPEAKER_01: And if we have another one, let's open it up.
• 46:01
  SPEAKER_01: It's good.
• 46:02
  SPEAKER_01: It's just really, really good.
• 46:03
  SPEAKER_01: And it's the most fun I've had with a spice side in a long, long time.
• 46:07
  SPEAKER_02: So you bring up an interesting concept when it comes to whiskey in general.
• 46:11
  SPEAKER_02: So we're talking bourbon and we're talking scotch.
• 46:14
  SPEAKER_02: With bourbon, a heavier bourbon, one glass, and I'm done.
• 46:19
  SPEAKER_02: The lighter, the more I'll drink of it.
• 46:22
  SPEAKER_02: With scotch, it almost sounds like the lighter it is, the friendlier it is, the more tired I get of it, the heavier it is, the more flavorful, I'll drink a whole bottle and be good.
• 46:31
  SPEAKER_01: To I mean, to a degree to a degree, I don't think that's quite right because that's generalizing.
• 46:35
  SPEAKER_01: Uh, so because I've had space hides that I've been like, this is just so ho-hum, boring that I don't want it anymore.
• 46:43
  SPEAKER_01: This isn't that.
• 46:44
  SPEAKER_01: I mean, because this is something different.
• 46:45
  SPEAKER_01: This is uh the this ho-hum whiskey, really, in my opinion, Glenn Fittick is ho-hum, is finished in something that's not ho-hum, but it's also not so offensive that I'm like, ooh, every time I drink it, you know what I mean?
• 47:01
  SPEAKER_01: It's just good.
• 47:02
  SPEAKER_01: It I can't describe it any more than cherry cheesecake.
• 47:05
  SPEAKER_01: There has been times where I have overeaten cherry cheesecake, where you have a piece and you have another piece, and you're like, I'm done.
• 47:10
  SPEAKER_01: Then you have another piece, and you're like, I could have another piece.
• 47:14
  SPEAKER_01: It's New York cheesecake.
• 47:15
  SPEAKER_01: But I've never been like, oh, I eat too much cheesecake.
• 47:18
  SPEAKER_01: I really haven't been like that.
• 47:20
  SPEAKER_01: Uh this is that for me.
• 47:22
  SPEAKER_01: This is like, as long as I'm hungry, I'm gonna keep eating it.
• 47:26
  SPEAKER_01: You know what I mean?
• 47:27
  SPEAKER_01: Like it's really effing good.
• 47:28
  SPEAKER_01: And this is and I've had scotches lately that have been really good flavor-wise.
• 47:33
  SPEAKER_01: I don't think I've had one in a while that I've been like, I really want to like, I this is one I would sit down with and just share with a couple guys and like drink a lot of, you know what I mean?
• 47:44
  SPEAKER_01: Like the whole thing.
• 47:45
  SPEAKER_01: Yeah, it's just really good.
• 47:47
  SPEAKER_02: You haven't had one of those in a while.
• 47:48
  SPEAKER_01: Not in a while.
• 47:49
  SPEAKER_01: Uh, I mean, well, even the one we had was good, but I don't feel like if we had okay, so if we had had this Christmas Day, I think it would have lasted two hours.
• 47:58
  SPEAKER_01: Oh, I agree.
• 47:59
  SPEAKER_01: Whereas the one we had was good, but it lasted eight, eight hours or something like that.
• 48:04
  SPEAKER_01: I just think that um this lends itself to being opened with friends and consumed.
• 48:12
  SPEAKER_01: And not not being on the shelf.
• 48:14
  SPEAKER_02: Do you guys like uh uh pecan pie?
• 48:17
  SPEAKER_01: Or pecan pie if you call it?
• 48:18
  SPEAKER_01: I absolutely love pecan pie.
• 48:20
  SPEAKER_01: And and and I'm a pecan, not pecan pie.
• 48:23
  SPEAKER_01: Chocolate pecan pie.
• 48:24
  SPEAKER_01: I've never had it.
• 48:25
  SPEAKER_01: Oh just had pecan pie.
• 48:27
  SPEAKER_01: So I the reason I bring this up is you have just their note.
• 48:31
  SPEAKER_04: The room note.
• 48:32
  SPEAKER_01: This this one is actually Prince Albert.
• 48:34
  SPEAKER_04: I switched.
• 48:35
  SPEAKER_00: Is that real?
• 48:36
  SPEAKER_01: Doesn't that smell good?
• 48:38
  SPEAKER_01: It does.
• 48:38
  SPEAKER_01: Maybe it's with the dark fragrant still in the air.
• 48:41
  SPEAKER_02: That's a thing.
• 48:41
  SPEAKER_02: So Glenfit is lighter.
• 48:43
  SPEAKER_02: Glenfitic is just normal.
• 48:45
  SPEAKER_02: Normal Glen Fitdic is pecan pie.
• 48:48
  SPEAKER_02: There's nothing wrong with it.
• 48:50
  SPEAKER_02: It's good.
• 48:50
  SPEAKER_02: It's good, yeah.
• 48:51
  SPEAKER_02: Now you add in chocolate into the pecan pie, and you're like, oh, this this is this bottle.
• 48:56
  SPEAKER_02: Right?
• 48:56
  SPEAKER_02: Like, I'm I'm gonna eat I'm gonna eat this whole thing.
• 48:59
  SPEAKER_02: Like I'm not gonna get tired of this.
• 49:02
  SPEAKER_02: Right, I'm not gonna get tired of eating this whole pie.
• 49:04
  SPEAKER_01: And I think if they had just finished Glenfit and Sherry, I would still be like, okay.
• 49:08
  SPEAKER_01: It'd be the fact that they finished it in sherry, blended it together, and then finished it in a montilla, uh, which is a sherry.
• 49:15
  SPEAKER_02: Right.
• 49:16
  SPEAKER_01: It's like a double finishing.
• 49:18
  SPEAKER_01: I think that that really adds just enough flavor without it being overpowering.
• 49:21
  SPEAKER_01: Again, it's really effing good.
• 49:23
  SPEAKER_02: So this is this is gonna be a strange question, maybe.
• 49:26
  SPEAKER_02: Uh, you're a brandy guy.
• 49:27
  SPEAKER_02: I'm a brandy guy.
• 49:29
  SPEAKER_02: So is sherry brandy and this uh a monthadillo?
• 49:34
  SPEAKER_02: Montadillo.
• 49:36
  SPEAKER_02: Montyallo is is this armadillo.
• 49:38
  SPEAKER_01: Armadillo, is this the cognac?
• 49:40
  SPEAKER_01: Kind of, yeah.
• 49:41
  SPEAKER_01: Because cognac's brandy.
• 49:42
  SPEAKER_01: But so the difference between cognac and this when I say that, it's specialty.
• 49:47
  SPEAKER_02: When I talk about like next level up kind of thing.
• 49:50
  SPEAKER_01: Oh yeah.
• 49:50
  SPEAKER_01: So you know how I love, yeah, I get what you're saying.
• 49:52
  SPEAKER_01: So I love because the flavors are different, right?
• 49:54
  SPEAKER_01: You got the tannins, and then you got the so cognac and and um sherry, different things.
• 50:00
  SPEAKER_01: But but what you're saying is the sweetness that they offer, the semi-sweet, which is I feel like I'm like the king of semi-sweet stuff.
• 50:06
  SPEAKER_01: Like, I don't want it over sweet, I don't want under sweet semi-sweet is my jam.
• 50:11
  SPEAKER_01: I think that, yeah.
• 50:12
  SPEAKER_01: I think when you add cognac to a ho hum, and I've said this before, uh, when you add cognac to something that's just especially a rye, that's kind of like basic blah, okay, it amplifies the shit out of the flavors.
• 50:27
  SPEAKER_01: Like it really does.
• 50:28
  SPEAKER_01: Same thing with uh a sherry in this case.
• 50:31
  SPEAKER_01: But the problem is sherry typically, sherry finished stuff has been so you think of red breast, that's sherry finished, right?
• 50:40
  SPEAKER_01: Do you ever think like, wow, this is finished?
• 50:43
  SPEAKER_01: No, because it's very, like, very minute.
• 50:48
  SPEAKER_01: This double sherry finished, I think, reaches the level of the cognac finished because cognac is so much stronger of a flavor.
• 50:55
  SPEAKER_01: So the I I'm I'm coining this phrase, double sherry finished, is what I'm talking about.
• 51:01
  SPEAKER_01: Or maybe, or maybe it's the the stronger flavors of this uh Amontillo, uh Modello?
• 51:06
  SPEAKER_01: Amadillo, yeah.
• 51:07
  SPEAKER_01: A Montillato.
• 51:09
  SPEAKER_01: Amontillado.
• 51:11
  SPEAKER_01: Everybody says it different.
• 51:12
  SPEAKER_01: I always stop myself, I always call it a mantiliato, because I had a professor in college that always called it a mantiliato.
• 51:18
  SPEAKER_01: And I was like, you're really slowing down that amontato.
• 51:21
  SPEAKER_01: It's a Montillato.
• 51:22
  SPEAKER_01: But he always called it a Montiliato, and like with that little like maybe that's right.
• 51:27
  SPEAKER_01: I don't know, but it's always stuck in my brain.
• 51:30
  SPEAKER_01: So I always called it either a Montillato or a Montiliato.
• 51:33
  SPEAKER_01: Same difference, whatever.
• 51:35
  SPEAKER_01: Specialties cherry wine.
• 51:36
  SPEAKER_01: But the fact that it's over, I think double finished brings it to the level of a cognac finish because cognac is way more powerful.
• 51:44
  SPEAKER_01: It's a spirit, it's a fortified spirit.
• 51:46
  SPEAKER_01: Fortified wine, versus this is just a wine.
• 51:48
  SPEAKER_02: This is a question for Ryan that I'm very interested in.
• 51:52
  SPEAKER_02: After talking to asking Chris about is this the comparison of cognac finish versus brandy finish, right?
• 51:58
  SPEAKER_02: You have a bottle from the club.
• 52:00
  SPEAKER_02: That's the Glenn Levitt cognac finish, the 14-year cognac finish.
• 52:05
  SPEAKER_02: Which we guys in the club that are not Scotch drinkers.
• 52:09
  SPEAKER_02: Very clearly not Scotch drinkers.
• 52:11
  SPEAKER_02: They have voiced that opinion and very clearly, and the one that has voiced it the loudest tried to take it from you.
• 52:19
  SPEAKER_02: Which is crazy because it's a Scotch.
• 52:21
  SPEAKER_04: Why do you want to talk about Scotch drinkers?
• 52:24
  SPEAKER_02: This looks good.
• 52:25
  SPEAKER_02: And he really enjoys the best scotch he's ever had.
• 52:28
  SPEAKER_02: He really enjoys not a Scotch guy.
• 52:30
  SPEAKER_02: Now, these are both, we're talking two space sides and both uh something, two scotches that are decent, uh, right, when it comes to a space side.
• 52:42
  SPEAKER_02: They're they're they're whole hum, as Chris likes to say.
• 52:44
  SPEAKER_02: They're they're they're reliable, and the fact that they'll always taste the same, just not rock your socks off, kind of thing.
• 52:50
  SPEAKER_02: But you got one that's finished in the cognac that's just two years older than this one, so slightly older, but then you've got this one that, as Chris has said, is double sherry finished.
• 53:00
  SPEAKER_02: Would you compare the two in quality?
• 53:04
  SPEAKER_04: I you know, I only had the I haven't I haven't dipped back into that uh what what was it?
• 53:11
  SPEAKER_02: The Glenn Levitt?
• 53:12
  SPEAKER_04: Was it Glenn Levitt?
• 53:13
  SPEAKER_04: Yeah, it was the 14 year old.
• 53:16
  SPEAKER_04: So it's a different thing.
• 53:16
  SPEAKER_04: I haven't dipped back into that since the club.
• 53:19
  SPEAKER_04: I did really enjoy it, but gosh, uh this I acknowledge this is an unfair comparison because I haven't drank them side by side.
• 53:31
  SPEAKER_04: But but this uh Monteado cask finish trumps it.
• 53:37
  SPEAKER_04: Yeah, I mean, just based on memory, right?
• 53:39
  SPEAKER_04: You know, like I had that and I liked it, but when I had this, I was like, yes, this is something unique.
• 53:47
  SPEAKER_04: I completely agree with that.
• 53:48
  SPEAKER_04: And and it stands out, it doesn't just like recede into the memory.
• 53:54
  SPEAKER_04: You yeah, like when I see that, even if I didn't remember what it tasted like, I would remember that I had an experience with it.
• 54:00
  SPEAKER_02: But does it trump it in quality?
• 54:02
  SPEAKER_02: I know that it trumps it in flavor, but does it trump it in quality aspect?
• 54:07
  SPEAKER_02: I don't know if I so were they both 12 years?
• 54:10
  SPEAKER_02: One is a 14 and one this is a 12.
• 54:12
  SPEAKER_02: But I what I'm trying to get at is we've got brandy to cognac and we got sherry to armadillo.
• 54:18
  SPEAKER_02: Yeah, yeah.
• 54:19
  SPEAKER_01: I I think the problem is uh brand brandy it brandy flavors are a lot different than sherry flavors.
• 54:25
  SPEAKER_01: I think there is that to be said.
• 54:27
  SPEAKER_01: And I think even if you're using something like Spaceide, which is a almost like a blank sheet of paper, like a white sheet of paper, like as bad as that sounds.
• 54:35
  SPEAKER_01: It's a blink camp.
• 54:36
  SPEAKER_01: You're talking about two different flavors.
• 54:38
  SPEAKER_01: I think the sherry, this double sherry flavor versus a cognac flavor, because I'm not gonna say sherry, because a lot of things are sherry and they're not nothing.
• 54:47
  SPEAKER_01: This double sherry flavored and cognac flavor are two different flavors, they're just two different flavors.
• 54:52
  SPEAKER_01: And um, that being said, and I am a cognac fanatic, this is better.
• 54:58
  SPEAKER_01: This is better.
• 54:58
  SPEAKER_01: I want to see more things finished in this.
• 55:01
  SPEAKER_01: I mean too, yeah.
• 55:02
  SPEAKER_02: Uh so uh uh quality-wise, I'm a bit biased.
• 55:08
  SPEAKER_04: You're gonna go with Glenn Levit.
• 55:10
  SPEAKER_02: I am, but that's that's so that's why I said I'm a bit biased.
• 55:13
  SPEAKER_01: Glenn Levit is like a more quality product than a Glen Fittick.
• 55:16
  SPEAKER_01: But that was the first bottle I ever got from you from them.
• 55:19
  SPEAKER_01: So, like the Glenn Levit is better quality than Glen Fittick, period.
• 55:22
  SPEAKER_01: I've got like scotch-wise, just based like nuts to bolts.
• 55:26
  SPEAKER_02: Let's just say this Glenn Levit will always have it, will always weigh more in my heart than what this Glen Fitdick will ever.
• 55:35
  SPEAKER_02: It will never be a particular one, or just Glenn Fittick in general, just just in general.
• 55:40
  SPEAKER_02: Okay.
• 55:41
  SPEAKER_02: The the two distilleries, one will always outweigh the other because, like I said, the the very first bottle that Chris ever got me for Christmas as a Christmas bottle was from them.
• 55:50
  SPEAKER_02: So, like, it's got like a special place in my heart where I'm like, I will always pick them over that.
• 55:55
  SPEAKER_01: And I researched the crap out of that distillery and found it to be the best quality at the time that I researched it.
• 56:00
  SPEAKER_01: I I was like, this is the best thing I can get him.
• 56:03
  SPEAKER_01: So I'm a bit biased.
• 56:05
  SPEAKER_01: That is a really good quality product, like they make good stuff.
• 56:08
  SPEAKER_02: I'm a bit biased.
• 56:09
  SPEAKER_02: Now, I think quality, they're on the same level, and as as far as terms of quality, not flavor, but quality.
• 56:17
  SPEAKER_02: I think they're on the same level in the sense that one decided we always age in sherry and we age in ex bourbon and we blend those together.
• 56:26
  SPEAKER_02: That's our that's our common thing.
• 56:28
  SPEAKER_02: But then they took it a step further and said, What can we find that's equivalent to cognac within Brandy World that's just a step above normal sherry?
• 56:37
  SPEAKER_02: And they found it and they did really, really well at it.
• 56:41
  SPEAKER_02: Now you're talking about Glenn Levitt, and I was like, I'm not a big cognac guy.
• 56:45
  SPEAKER_02: I'm I'm not a big cognac finish guy.
• 56:48
  SPEAKER_02: But that bottle was like, if you're talking quality, not not flavor, just quality of what you can get for the price tag and everything.
• 56:56
  SPEAKER_02: I look at that bottle, I'm like, dang, for not liking spaceside, I've got two space side companies and bottles, and I'm like, uh, you, you assholes, you guys, you guys kind of, you kind of now kind of drove up my my expectations now of like in order to be good spaceside, we have to meet here.
• 57:17
  SPEAKER_02: And I don't love that because it's really hard to hit that quality.
• 57:21
  SPEAKER_02: I don't know any other outside of these two bottles, the Glenlev and Glenphitic, I don't know any other space side that has met this kind of quality for bottle and finishing period for space.
• 57:33
  SPEAKER_02: I don't know any other space side company that has been able to reach this level.
• 57:38
  SPEAKER_02: That's a compliment.
• 57:39
  SPEAKER_02: That's why I bring up the quality because I I I truly don't.
• 57:41
  SPEAKER_02: I don't know any other space side company that's been able to meet that quality or comparison for that quality.
• 57:47
  SPEAKER_01: So I guess our next question would be price and availability, right?
• 57:53
  SPEAKER_01: Like, is it available and what's the price?
• 57:56
  SPEAKER_01: Oh gosh, I don't remember what I paid for.
• 57:58
  SPEAKER_01: I haven't seen it.
• 57:59
  SPEAKER_02: I haven't seen either.
• 58:00
  SPEAKER_02: I also haven't been looking for it.
• 58:02
  SPEAKER_02: Maybe that's a better way.
• 58:03
  SPEAKER_04: Gosh, what did I pay?
• 58:05
  SPEAKER_04: 12 year Glenn Fittick?
• 58:07
  SPEAKER_04: 60?
• 58:07
  SPEAKER_04: 60 seems a reasonable number, a reasonable guess.
• 58:11
  SPEAKER_02: They're normally on the cheaper side.
• 58:13
  SPEAKER_04: Yeah, 60 would probably be about right.
• 58:15
  SPEAKER_04: And it was a 12-year ride.
• 58:17
  SPEAKER_01: Yeah.
• 58:17
  SPEAKER_01: Well, they might charge a little bit more for the finish.
• 58:20
  SPEAKER_01: Yeah.
• 58:20
  SPEAKER_01: So it could be up there in around 70 bucks.
• 58:24
  SPEAKER_04: I I would say, I would say 60.
• 58:28
  SPEAKER_01: I just wonder how available that is.
• 58:29
  SPEAKER_01: Like, are they putting it?
• 58:30
  SPEAKER_04: I mean, I've seen it.
• 58:32
  SPEAKER_04: Well, let's see.
• 58:34
  SPEAKER_04: At at one at the store I bought this at, I keep seeing it there.
• 58:39
  SPEAKER_04: I don't see it everywhere I go, but that at that one store, they seem to have like a pretty reliable I was gonna say it's about 50.
• 58:48
  SPEAKER_01: Okay.
• 58:48
  SPEAKER_01: Average of what I found about.
• 58:50
  SPEAKER_01: That's great because I was gonna bottle.
• 58:52
  SPEAKER_01: I can pick one.
• 58:53
  SPEAKER_01: I want a bottle, yeah.
• 58:54
  SPEAKER_01: I can let you know when I when I go to it.
• 58:56
  SPEAKER_01: Yeah, absolutely.
• 58:57
  SPEAKER_01: Because I was gonna say, what I would compare this to, okay, is a um a McAllen 12 cherry cask.
• 59:06
  SPEAKER_01: I would put this above that.
• 59:07
  SPEAKER_01: I well, I was gonna get to that.
• 59:09
  SPEAKER_01: So McAllen, which is like one everybody on everybody's list.
• 59:12
  SPEAKER_01: Everybody's got a bottle of that.
• 59:13
  SPEAKER_01: And I wish I had a bottle of it right now.
• 59:15
  SPEAKER_01: We could do it side by side.
• 59:17
  SPEAKER_01: But that's a sherry finished as well.
• 59:19
  SPEAKER_01: Not double sherry finished, but it's a sherry finished.
• 59:21
  SPEAKER_01: I think there's sherry blended in with it.
• 59:23
  SPEAKER_01: And uh you're talking 80 bucks, and it's a great like bing for a buck.
• 59:29
  SPEAKER_01: You sometimes you can get it a little cheaper, but it's usually from 65 to 80 bucks.
• 59:35
  SPEAKER_01: And everybody talks about that.
• 59:36
  SPEAKER_01: It's like on the list, right?
• 59:38
  SPEAKER_01: I put this above that.
• 59:39
  SPEAKER_01: And if this is priced below that, damn.
• 59:43
  SPEAKER_01: I mean, and that's 12, they're both 12 years, right?
• 59:46
  SPEAKER_01: Damn, you know what I mean?
• 59:47
  SPEAKER_01: Like they're really like you're really getting something because everybody that's like one of those baseline bottles, right?
• 59:56
  SPEAKER_01: It's the retirement.
• 59:57
  SPEAKER_01: Yeah, everybody gets in a Calend 12, sherry cask finish.
• 1:00:01
  SPEAKER_01: It's everybody that have you ever you've had that, I'm sure, right?
• 1:00:05
  SPEAKER_01: I'm sure you have.
• 1:00:06
  SPEAKER_01: Uh, if you go over anybody that actually doesn't even drink alcohol will have like if you have scotch, you will have that.
• 1:00:11
  SPEAKER_01: But if you were to buy a bottle of scotch, everybody's got that bottle of scotch.
• 1:00:16
  SPEAKER_01: I don't right now because I drink all of the mine, but I also don't like it.
• 1:00:19
  SPEAKER_01: I I'm not a huge fan of it.
• 1:00:21
  SPEAKER_01: It's good.
• 1:00:21
  SPEAKER_01: I mean, I'm a uh I like it.
• 1:00:23
  SPEAKER_01: It's good for what it is, but I don't like it because it's one of those bottles that you can drink the whole thing fairly quickly and then replacing it's 80 bucks or whatever.
• 1:00:31
  SPEAKER_01: Damn, you know, but this, if you're talking 50, 60 bucks, man, this is really it.
• 1:00:37
  SPEAKER_01: And like this is a great decanter bottle, too.
• 1:00:41
  SPEAKER_01: Oh, I mean, somebody says, Hey, you want a scotch?
• 1:00:45
  SPEAKER_01: Okay, and you pour this out of a nice decanter, damn, dude.
• 1:00:49
  SPEAKER_01: Damn, you're living in a lap of a luxury.
• 1:00:51
  SPEAKER_01: People are gonna try this and be like, Oh, what is this?
• 1:00:53
  SPEAKER_01: Well, it's a secret.
• 1:00:54
  SPEAKER_04: How much do I owe you for this?
• 1:00:56
  SPEAKER_04: Somebody's like, if you're like, Well, you have, and somebody says a scotch, are you gonna go to this?
• 1:01:01
  SPEAKER_01: If they're a scotch drinker, maybe, maybe not.
• 1:01:04
  SPEAKER_01: But if they're not, if they're well, I would say if they're not, I would definitely go to this.
• 1:01:08
  SPEAKER_01: Yeah, because they're gonna love it.
• 1:01:09
  SPEAKER_01: They're gonna be like, I had a I had a really smoky scotch at Brian's one time, and it was very sweet and good.
• 1:01:15
  SPEAKER_01: You know what I mean?
• 1:01:16
  SPEAKER_01: That's what somebody that doesn't drink scotch would say.
• 1:01:19
  SPEAKER_01: Because to me, this isn't very smoky, but again, anytime I pour something that's space-side for somebody, oh, that's so smoky.
• 1:01:26
  SPEAKER_01: That's so scotch.
• 1:01:28
  SPEAKER_01: Like, yeah, it is.
• 1:01:31
  SPEAKER_01: I'm like, yeah, it totally is.
• 1:01:33
  SPEAKER_01: You're right.
• 1:01:34
  SPEAKER_01: You're right.
• 1:01:35
  SPEAKER_01: It's so it's so smoky.
• 1:01:37
  SPEAKER_01: It's hard to drink, isn't it?
• 1:01:40
  SPEAKER_01: Have some more of my old Putney 12 from my decanter.
• 1:01:45
  SPEAKER_01: It's so good.
• 1:01:46
  SPEAKER_01: Uh oh, are you sure?
• 1:01:47
  SPEAKER_01: Yeah, no, that's fine.
• 1:01:48
  SPEAKER_01: It's for people like you.
• 1:01:50
  SPEAKER_01: You got a whole I actually have two decanters of this.
• 1:01:52
  SPEAKER_01: Here, go ahead.
• 1:01:53
  SPEAKER_01: You know, not that old Putney's bad, but uh it's not this.
• 1:01:57
  SPEAKER_01: This is very good, Ryan.
• 1:01:58
  SPEAKER_01: I'm glad you brought it.
• 1:01:59
  SPEAKER_01: I I like the story.
• 1:02:01
  SPEAKER_01: I love Poe.
• 1:02:03
  SPEAKER_01: I love finished products.
• 1:02:05
  SPEAKER_01: I've always been a big finished guy.
• 1:02:07
  SPEAKER_01: This is just the double sherry finish, is what I'm gonna call it.
• 1:02:10
  SPEAKER_01: And I love it, it's very good.
• 1:02:12
  SPEAKER_01: I want a bottle.
• 1:02:14
  SPEAKER_02: Chris might say it's the bee's knees.
• 1:02:16
  SPEAKER_01: I I could go as far as to say it's the bee's knees.
• 1:02:19
  SPEAKER_01: I want a bottle of this.
• 1:02:20
  SPEAKER_01: However, I would I I love the price point because I could totally see opening this up and consuming it with uh two or three people.
• 1:02:28
  SPEAKER_01: You know what I mean?
• 1:02:29
  SPEAKER_01: This is definitely a uh open and shut case in the noir films.
• 1:02:34
  SPEAKER_01: What do you think, Nick?
• 1:02:35
  SPEAKER_01: Would you buy a bottle?
• 1:02:36
  SPEAKER_01: Would you have a bottle?
• 1:02:36
  SPEAKER_01: Would you keep a bottle on the shelf?
• 1:02:38
  SPEAKER_02: I think it's good.
• 1:02:39
  SPEAKER_02: Would I have a bottle for me personally?
• 1:02:42
  SPEAKER_02: No.
• 1:02:43
  SPEAKER_02: With a pause.
• 1:02:44
  SPEAKER_02: This would be for guests.
• 1:02:46
  SPEAKER_02: This would be for people that are like, I I want something good, something scotch, something new, adventurous.
• 1:02:54
  SPEAKER_02: This is this is your bottle.
• 1:02:56
  SPEAKER_02: This is what I'd give you.
• 1:02:57
  SPEAKER_02: And not that I don't like it, it's good, but I don't know that I'd find myself reaching for this enough to say, yes, I'd keep it on my shelf.
• 1:03:06
  SPEAKER_02: Yes, it would be for me.
• 1:03:08
  SPEAKER_04: For your own sake.
• 1:03:09
  SPEAKER_04: Right.
• 1:03:09
  SPEAKER_04: So you asked me last time when you're buying a bottle, do you think about this is for me?
• 1:03:16
  SPEAKER_04: For me and guests, or like how are you thinking so you would think of guests.
• 1:03:21
  SPEAKER_04: If you were buying this, you would think, I'm gonna get this because I want people to try this.
• 1:03:26
  SPEAKER_04: Yes.
• 1:03:27
  SPEAKER_04: Is that a typical thing for you?
• 1:03:29
  SPEAKER_02: When I go to the liquor store anymore, which is quite often, uh I've got three things that will fit.
• 1:03:37
  SPEAKER_02: You got some criteria.
• 1:03:38
  SPEAKER_02: I've got about four things that it runs through.
• 1:03:40
  SPEAKER_02: Is this for me?
• 1:03:42
  SPEAKER_02: You know, would this be something that I'd find myself drinking or reaching towards?
• 1:03:47
  SPEAKER_02: Is this for guests?
• 1:03:48
  SPEAKER_02: Would I find myself pouring this for others?
• 1:03:51
  SPEAKER_02: Would this work well for the club?
• 1:03:53
  SPEAKER_02: And then would this work well as a gift to someone else?
• 1:03:58
  SPEAKER_02: That's kind of what I look for.
• 1:03:59
  SPEAKER_02: If it doesn't meet those, then I'm like, I'll pick it up and look at it and be like, eh, I don't know that it fits, and I'll put it back down.
• 1:04:05
  SPEAKER_02: There are often times I'm at like tipsy's and I look at in his case, I look at everyone like, oh man, that would be really nice as a gift.
• 1:04:13
  SPEAKER_02: Oh man, that'd do really well for the club.
• 1:04:14
  SPEAKER_02: Or I could see myself point it for someone else, and then I look at the price and I go, I'm gonna have to wait for that one.
• 1:04:20
  SPEAKER_01: I don't know.
• 1:04:21
  SPEAKER_01: All that to say, 50, 60 bucks for this bottle.
• 1:04:25
  SPEAKER_01: Hell yeah.
• 1:04:26
  SPEAKER_01: Hell to the yeah.
• 1:04:27
  SPEAKER_01: I like this, dude.
• 1:04:28
  SPEAKER_01: And this is very effing good.
• 1:04:30
  SPEAKER_01: And not to mention, I mean, not just the pose stuff, like which it is definitely paying apart.
• 1:04:34
  SPEAKER_01: But it is really effing good.
• 1:04:37
  SPEAKER_01: And I for something I thought I had given up on space hides.
• 1:04:41
  SPEAKER_01: Uh, I really did.
• 1:04:42
  SPEAKER_01: And I can't think of the last time I tried a space hide that I was excited about.
• 1:04:46
  SPEAKER_01: This one I am, and it's the best scotch I've had in a while.
• 1:04:50
  SPEAKER_01: Like, I really have not had a scotch that has been.
• 1:04:53
  SPEAKER_01: I mean, we're gonna do a few more in the series.
• 1:04:56
  SPEAKER_01: Ryan's gonna join us with a few more, uh, and we'll see if that changes.
• 1:05:00
  SPEAKER_01: But as of now, best scotch I've had in a while.
• 1:05:04
  SPEAKER_01: That's saying something.
• 1:05:06
  SPEAKER_01: Because I have scotch a lot because I drink a good amount.
• 1:05:09
  SPEAKER_04: Yeah.
• 1:05:10
  SPEAKER_01: So yeah.
• 1:05:11
  SPEAKER_04: Great.
• 1:05:11
  SPEAKER_01: Well, until next time.
• 1:05:12
  SPEAKER_01: Thanks for bringing it.
• 1:05:13
  SPEAKER_01: Till next.
• 1:05:20
  SPEAKER_03: Thank you for listening to the podcast.
• 1:05:22
  SPEAKER_03: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 1:05:27
  SPEAKER_03: We can be reached on our website, whiskeychasterspumba.com, with any ideas for the show.
• 1:05:33
  SPEAKER_03: Thanks again.