Latest / Whisky Stories Podcast / Whisky Stories Turns 2! -The BIG Birthday Bash

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Whisky Stories Turns 2! -The BIG Birthday Bash · Whisky Stories Podcast

• 0:00
  We can cut this out. We can cut this out.
• 0:04
  But anyway, look, I just like to say thank you so much to all you
• 0:07
  guys as well for coming along. There's so many people in the in
• 0:09
  the room who have supported us right from day dot.
• 0:11
  I mean, maybe one of the eight people who downloaded the first
• 0:15
  ever episode the first week because I couldn't understand
• 0:18
  who had done it. I guess that wasn't me.
• 0:21
  But you know, that's, that's what we've got.
• 0:24
  We've got a great group of people.
• 0:25
  There's a lot of people in this room who are good pals at the
• 0:27
  pod now, really familiar faces, some great people from the
• 0:30
  whiskey industry, but also people who have maybe followed
• 0:33
  us through the journey that we've been on.
• 0:35
  And it's been been really good. But more importantly, we've got
• 0:38
  drams in front of us. We've got we've got plenty to
• 0:41
  do. And I normally ask Angus to do
• 0:42
  this, but everybody in the room, you know what to do.
• 0:46
  Clap us in. That was rubbish.
• 0:51
  That was absolutely rubbish. That wasn't great.
• 0:55
  Honestly. I guess you know what to do.
• 0:57
  Clap us in. Welcome to Whiskey Stories.
• 1:01
  Big birthday bash. I know, man.
• 1:05
  Wow, we've done it. We have two bloody years.
• 1:10
  Two bloody years. Happy birthday to us, eh?
• 1:12
  We've we've got, we've got drums on the table, but we've also got
• 1:16
  birthday presents on the table as well.
• 1:17
  Cards as well. Presents Yeah, people are very,
• 1:21
  very generous people that have come along tonight.
• 1:23
  All right. I mean, it's, it's, it's a bit
• 1:25
  wild to think that we are sitting here in front of our
• 1:28
  biggest audience that we've ever done.
• 1:30
  We are recording the podcast and it is a live recording
• 1:34
  technically, kind of like an indie bottle or spotlight.
• 1:37
  I do have to go through a little bit of housekeeping tonight as
• 1:39
  well. What we'll be doing this evening
• 1:41
  is we'll be having our drams and our drinks and then we'll go
• 1:43
  back up to the bar and some of the drams will be re poured for
• 1:46
  us and we'll be coming back. We'll be doing 2 at a time.
• 1:48
  It saves us trying to get 8 or 6, seven, however many drams
• 1:51
  we're going. I'm still waiting for somebody
• 1:53
  else to go. Oh, that's me.
• 1:54
  You've got a couple of bottles for you for tonight because
• 1:55
  we've got a lot. It's been even up to the last
• 1:58
  2440 hours. Shout out to Connor O'lakey
• 1:59
  Factory. Where are you?
• 2:00
  Where are you Connor? But there, there it is.
• 2:03
  Message Connor on the 7th of October saying would you be up
• 2:06
  for this? I never heard from him for a
• 2:08
  month and I thought well that's holy rood out.
• 2:12
  And I went away, got a load of other folk and then he messaged
• 2:14
  me two days ago. That's when he got 2 bottles by
• 2:16
  the way. So we're here lads.
• 2:19
  It's our birthday bash. Yeah, obviously that's it.
• 2:22
  I mean it's like 2 years ago it was just the three of us in A
• 2:25
  room, 8 downloads and here we are.
• 2:28
  We've sold out Uno, Mass. Yeah, we have 5555 folk in the
• 2:32
  room tonight. Ross, when I was pestering you
• 2:35
  after Big Cam said no to us and we went to you instead, did you
• 2:40
  ever think you'd be sitting here where they are now?
• 2:42
  I thought I wouldn't know you two years later.
• 2:48
  I thought it was very unlikely we'd be friends, but it's all
• 2:50
  worked out. Yeah, as it's it's, it's all
• 2:55
  worked out in that first episode.
• 2:56
  It's so funny. I actually went back and
• 2:58
  listened to listen to it recently.
• 3:00
  We were. Terrible.
• 3:03
  I know it's quite interesting when you people find the pod and
• 3:05
  they go back and listen to the old episodes.
• 3:07
  We just were so excited. We're all just so excited to
• 3:10
  speak to each other about drams. But a few pals and a few drams
• 3:13
  can go a long way as it was. And so to, for what we've done
• 3:16
  now and been to distilleries and, and all the indie bottler
• 3:20
  spotlights that I never really turn up for, it's amazing.
• 3:23
  Yeah, actually I made AI made a really terrible decision last
• 3:26
  night. So I was at HIT.
• 3:26
  So actually that was a month. I was a charity lunch today.
• 3:31
  I was at an award ceremony SLTN last night and accidentally won
• 3:37
  a lot in the silent auction. All right, money bags here they
• 3:42
  spent spent all the birthday money already have you?
• 3:44
  So I had to work at how exactly that.
• 3:46
  Current wife is here. Wow.
• 3:48
  Kennedy's gone. She exists.
• 3:50
  Wow. She does exist, thank you very
• 3:52
  much. I really thought how to explain
• 3:54
  this to Kennedy because I accidentally with Curtis Moran,
• 3:59
  previous guest also my Scotch colleague, I accidentally bought
• 4:03
  a yacht for for 11 people. Wait A.
• 4:07
  Minute. Wait a minute.
• 4:08
  The size of Ross Bar. Was this yacht in a bottle?
• 4:12
  Oh. Very good, very good.
• 4:14
  Yeah, we accidentally spent £4600 on money of our own.
• 4:21
  Money. How?
• 4:22
  Drunk were. You pretty drunk by the end of
• 4:25
  it. On a yacht for 11 people for
• 4:28
  three nights, right? So whiskey stories go yachting.
• 4:34
  We can expense that, right? Seriously, about midnight last
• 4:41
  night somebody came up and said, oh, by the way, you've won what
• 4:44
  we want. Yeah, we did.
• 4:47
  There you go. 4600 lbs. So what are you?
• 4:49
  So there you go, that's an exclusive.
• 4:51
  How long have we got to use this yacht and where is it?
• 4:54
  What are your thing about? It's in Mallorca, so.
• 5:00
  Can you say, Sandra, you're coming out with you?
• 5:03
  We've got one thing that are coming.
• 5:05
  Yeah. Whiskey studies.
• 5:07
  Go yachting. So that's probably the worst
• 5:09
  thing I've been involved in all you've got since starting this
• 5:13
  podcast. You've.
• 5:13
  Got a pair of boat choosing, isn't it?
• 5:16
  Well, actually I did hire a boat in Cornwall which pedalo, my
• 5:20
  current wife very nearly became my former wife in that 2 hour
• 5:23
  experience. There we go.
• 5:25
  I mean, Oh. She made me in the open sea with
• 5:27
  a. Truck shop in his house again a
• 5:28
  second week ago. Scuba diving.
• 5:32
  But look, we, we found, we found Chuck as well.
• 5:35
  Like so the first it was the three of us and we get guests on
• 5:38
  and things like that. And Chuck, you, you've become a
• 5:40
  big part of the podcast I. Mean a fairly silent part of the
• 5:44
  podcast. Etcetera.
• 5:45
  Like that's cool. It's cool.
• 5:46
  Oh, thanks man. I mean when you.
• 5:47
  Glad my glad my rage is appreciated.
• 5:49
  Somewhere. Yeah.
• 5:50
  Do you know what's really interesting?
• 5:51
  You just want to see this? Even listen to the podcast is
• 5:53
  generally about 10 minutes after we stop recording a podcast,
• 5:56
  Chuck will ask whoever we got on the podcast the best question in
• 5:59
  the night. I really wanted to ask this.
• 6:04
  Stop recording sometimes. It's really hard to get.
• 6:06
  Worded, that's fair. Okay, okay.
• 6:10
  Graham and I could could probably concede that.
• 6:12
  Shut up Ross. That's what Scott Moore would be
• 6:14
  said if he's here. And by the way, shout out to
• 6:15
  Scott Moore who who is coming along to he's coming to
• 6:19
  Scotland. From Tennessee.
• 6:21
  From Tennessee. He's coming in two weeks time,
• 6:24
  isn't it? Our U.S. ambassador.
• 6:26
  He is coming over to the brand Home Diggers and we're going to
• 6:29
  get him in. So he is asked open invitation.
• 6:32
  I think there's a Friday or a Saturday where he's happy to say
• 6:35
  drums and diggers. Scott, we listen to this.
• 6:38
  So he said he'll cover the barbell.
• 6:44
  If you're coming all this way, Scott, you might as well.
• 6:46
  So yeah, big shout out to Scott. But also, I want to say as well,
• 6:50
  a big shout out to Kev McGee, who he couldn't make it tonight,
• 6:54
  right? But it was his actual birthday
• 6:57
  yesterday, Thursday. Yeah.
• 6:59
  So it's a bit too self indulgent for the Whiskey Stories podcast
• 7:03
  to sing happy birthday to ourselves.
• 7:05
  But what I do want to say, because he's absolutely gutted
• 7:07
  he couldn't make it here tonight, we're going to sing
• 7:09
  happy birthday to the best landlord on earth, on earth.
• 7:13
  I mean, what he's lets us get away with, he will let us sit in
• 7:16
  his whiskey vault and let Ross just pick a drum off the shelf
• 7:20
  and go. I'll get myself to a bit of this
• 7:22
  and he'll put a little sticky notes on that, but he doesn't
• 7:24
  mean it. He's just a very, very, very
• 7:26
  easy, laid back guy who looks after us absolutely fantastic.
• 7:29
  I can't thank him enough. Sorry for that.
• 7:31
  But you know, Kev, if you had a bigger snug, you'd have had this
• 7:33
  in your place. That's true.
• 7:36
  But shall we sing happy birthday to Kev even though he's not
• 7:38
  here? Right, 123, happy birthday to
• 7:45
  you. Happy birthday to you.
• 7:47
  Happy birthday Kev from. Dave and the Western Stories
• 7:51
  podcast. Happy birthday to three cheers
• 7:55
  for Kev. Hey, hey, hey, long may the 35
• 8:00
  mil measures live on, that's for sure, because absolutely
• 8:04
  fantastic. Brilliant.
• 8:06
  But we are going to get our first guest up because we are
• 8:09
  drinking drums tonight. So we're getting our first guest
• 8:11
  up and we're going to swap Truck out and bring in Hazel McLeod,
• 8:19
  hazy drums, nasal Hazel, as she once called herself on the
• 8:24
  podcast. Here she is.
• 8:27
  Hazel. Hazel.
• 8:28
  Hazel. That's it.
• 8:29
  How are you? I'm.
• 8:30
  Good. Thank you.
• 8:31
  How are you? Brilliant.
• 8:32
  It's amazing we can mention you Episode 2. 3 episode 3 Episode 3
• 8:37
  Actually one of the best episodes we had done because it
• 8:39
  was the first episode we ever had that you could make it.
• 8:42
  I couldn't make it. Yeah, yeah, great.
• 8:46
  It's a better word because the episode number 1 was the three
• 8:48
  of us, episode number 2 was US 3 and Kev, and then episode number
• 8:51
  3 was Angus myself. Oh no, I remember because Hazel
• 8:53
  was raging. Because I've got to come on the
• 8:55
  podcast. That's correct.
• 8:56
  Yeah. So Hazel, you, you were episode
• 8:58
  number 3, but actually I've still maintained this.
• 9:00
  And if you look back, you're actually still within the top
• 9:04
  five. Lesson 2 episodes of the Whiskey
• 9:06
  Stories podcast. My ego is.
• 9:09
  So. But tonight we're drinking drams
• 9:11
  and the first DRAM we have up what we're trying to look at
• 9:13
  what we put on tonight and how we can make it work.
• 9:16
  And we had you on when you talked about the woven
• 9:21
  competition, the highball competition, yes, which we then
• 9:24
  tried to enter ourselves. I think I did a a woven and
• 9:29
  tonic. That was.
• 9:31
  That was the episode you were on, Nicole, actually.
• 9:33
  Woven and elder, it was elderflower.
• 9:35
  Was it woven elderflower tonic, a bit of lemon and some lime?
• 9:37
  It was. That's exotic.
• 9:39
  And some really small ice cubes. Yeah, that was it.
• 9:41
  That's terrible. Yeah, it was.
• 9:42
  Well, you said it wasn't too bad but the reason is.
• 9:44
  But that competition was bars across Scotland.
• 9:49
  Just Scotland or UK just. Across Scotland.
• 9:51
  Just across Scotland, bars across Scotland putting together
• 9:54
  their highball for Woven and the highball that we've had, if
• 9:58
  you've already drank it tonight was the winner of that
• 10:02
  competition. And this is the sunshine on
• 10:05
  Leaf, is that correct? Yes, indeed, and it was the
• 10:08
  winner. Ben's creation from here and
• 10:10
  yeah, he won the award. Most highballs sold in Scotland,
• 10:14
  yes. For the period of time.
• 10:16
  So, yeah. And Greg Urquhart's sitting
• 10:18
  there looking at me and we're going.
• 10:19
  We played our part in that because I can't remember what we
• 10:25
  had been at or what had happened, but we oh, I'll tell
• 10:27
  you when it was it was at your previous employer had done AI
• 10:30
  think your previous employer had done an evening in here, but we
• 10:33
  ended up staying. Yeah.
• 10:34
  And I had what was great was that how do we machine set up
• 10:37
  that every time they sold one a little number went back.
• 10:40
  He pressed it. You can press the button and
• 10:42
  then I started pressing the button so I could get, I, I was
• 10:44
  pressing the button to get another one and I, I had a lot
• 10:48
  of sunshine on Leafs that night and it was fantastic.
• 10:51
  About those machines was the delay from when you push the
• 10:53
  button. So you'd be like, Oh yeah, it's
• 10:54
  like #600 highball. And it would take about a good 5
• 10:57
  minutes for it to load. So really, you could.
• 10:58
  Drink your highball and then have another one in that time so
• 11:00
  you just keep. Pressing.
• 11:01
  Well, we were doing that, Gregg. Yeah, it was, it was a it was a
• 11:04
  great night. Midweek as well.
• 11:06
  Work was fun the next day, but an absolute crack.
• 11:08
  So what do we know the breakdown of this?
• 11:11
  I know it's woven homemade that's in it.
• 11:12
  So are all are all Scottish blend and I believe there's
• 11:17
  pineapple soda and then something else.
• 11:21
  And it's very tasty. I mean, I mean, is it all?
• 11:23
  Is it all gone now? Has everyone, everyone got
• 11:25
  through it? Very tasty, worthy of the
• 11:26
  winner. And what did they win?
• 11:27
  They won a trip to Japan. Courtesy.
• 11:30
  Of woven whiskey and have you been yet?
• 11:32
  They have indeed. They were there last month or
• 11:34
  maybe the month before, so themselves and in the video
• 11:38
  rooms up the road as well. Once they won based on their
• 11:41
  highball experience in a mass warrant based on volume.
• 11:44
  And then we hosted 4 bartenders across the 2 bars over in Japan
• 11:48
  for about 5 days. I think it was brilliant.
• 11:51
  So it was just taking them on their yeah, on the highball
• 11:53
  journey through Japan, where it all started, so.
• 11:55
  Absolutely. I was gutted that I wasn't
• 11:58
  alleged. To were you not allowed to host
• 11:59
  them or anything like that? No.
• 12:00
  But the exciting thing is because Angus and I were kindly
• 12:03
  invited to the woven launch of Pure Malt.
• 12:07
  Yeah, Art Fern and Leith we had, we were there.
• 12:10
  Mark Thompson, you were there with the whiskey dogs as well.
• 12:13
  And there was quite a lot of people and a lot of people who
• 12:16
  who were there with the camera phones.
• 12:19
  Yeah. And looked like they were there
• 12:20
  for content. You know, we were meant to play
• 12:22
  our part and we just ended up doing a snippet, slurp it, score
• 12:26
  it or a or an oyster it. Was incredible.
• 12:29
  Yeah, 10 out of 10 content. We'll see you across the table.
• 12:31
  And I was like I want to move. Closer to where they are,
• 12:33
  they're wow, I appreciate. That oysters and pure malt.
• 12:35
  Pure Class A. Good time.
• 12:37
  It was good. It was a very nice night, but
• 12:39
  tell how's woven getting on, What's happening?
• 12:40
  Woven What's What's going on 'cause this is the first release
• 12:42
  of pure malt where there's no grain whiskey used in.
• 12:46
  It no grain whiskey. So this was we did our dinner
• 12:50
  last week. Two weeks ago, I think 2:00.
• 12:53
  Weeks ago, should be available to buy within the next week or
• 12:57
  so. But this is, yeah, our first
• 12:59
  blend that we've done with just pure malt in it.
• 13:02
  So four different malts from all over the world.
• 13:05
  Yeah, we've got Scottish malt in there.
• 13:07
  We've got some Taiwanese, some Indian, and then some Australia.
• 13:12
  Australia as well. Yeah, you were listening.
• 13:14
  Well done. So yeah, 4 malts blend together
• 13:18
  just to play on how blinds were way back in the day when it was
• 13:21
  just malt before we discovered grain whiskey and how delicious
• 13:24
  that can be as well. So we've done it in a green
• 13:27
  frosted bottle so it looks a little bit different to our
• 13:29
  normal ones. But yeah, it's just a a play on
• 13:32
  the old times old soul, but a new lease of life to it.
• 13:34
  Very good, very tasty. And also, Ross, you've you fell
• 13:38
  in love on the podcast with something that you didn't think
• 13:40
  you would fall in love with. I thought I had to be WXCI.
• 13:45
  Got Peshed and Kev's diggers seller.
• 13:52
  In fact, the homemade that he had on the table that was on the
• 13:55
  table for that podcast. I assumed Hazel had brought
• 13:57
  along. Actually, no, it was Kev's that
• 13:59
  you put up there for display and about 40 minutes into the the
• 14:03
  podcast, you see me opening that bottle and help myself.
• 14:06
  So Kev messaged me that they have to be like, you've just
• 14:09
  picked half a bottle of my whiskey.
• 14:12
  It's interesting that you're but.
• 14:13
  This was so, so good. Coffee, whiskey, demenada,
• 14:17
  sugar. It's just a belter.
• 14:19
  It is. It's just when you watch that
• 14:21
  episode of the podcast as well, it's just the size of drams that
• 14:24
  you're putting yourself on. Yeah, I'm like, how did we?
• 14:26
  Make it to the edge. There's no denying I am a greedy
• 14:28
  boy. What?
• 14:32
  What makes you like that, you know?
• 14:34
  But rousers, that was a proper rousers.
• 14:36
  DRAM. But you're you're because that
• 14:39
  contains coffee yeah. So because I will not have
• 14:43
  coffee after 2:00 in the afternoon because I just.
• 14:46
  You'd have to scrape me off the ceiling at ten, 11:00 at night.
• 14:49
  So you're having these drams at 789 o'clock that night.
• 14:52
  I'm. Always on the ceiling.
• 14:53
  Your current wife's here. Can you remember that, Kennedy?
• 14:56
  When he came home, he must have been high as a kite and steaming
• 14:58
  at the same time. There's a few too many times, a
• 15:02
  few too many times. Oh.
• 15:05
  Wow, this is your fault line. We tugged the lead there.
• 15:11
  But really, but I mean, the the thing I like about the go back
• 15:13
  to the pure malt is we talked about it with Simon Smith when
• 15:18
  we went out to we we recorded an episode, I guess at the lost
• 15:24
  close. Yeah, with Simon Smith we got,
• 15:26
  we got lost trying to find the lost close.
• 15:27
  We did. And the thing about that was we
• 15:30
  talked about the B word planes, right?
• 15:33
  And how a blind that word can so easily put so many people off
• 15:38
  of, of drinking whiskey. There's a lot of people, myself
• 15:40
  included, when you look back. I probably was guilty of it at
• 15:42
  the time before we started the podcast being like blends can't
• 15:45
  be that good, everyone's drinking single malt, single
• 15:47
  malts, the way to go, etcetera, etcetera.
• 15:49
  But actually, you know, we made a point of it on the podcast.
• 15:52
  We had a 25 year old, it was 25 year old grants that we had for
• 15:55
  the very first episode as a blend.
• 15:58
  But what we talked about was whether can you move, take the B
• 16:03
  word out of blended malt and come up with another name so
• 16:06
  that people, because that's one of the great things is when you
• 16:08
  speak to someone who maybe says, oh, I only drink single malt.
• 16:11
  I don't like blinds say, well, maybe you can say to them all
• 16:13
  see that blind that you're drinking.
• 16:15
  It's actually just blinded malt. So it's just only single malt
• 16:17
  that's in it could even be a teaspoon drum.
• 16:19
  No offence would he. No, call that.
• 16:26
  But it could just be a teaspoon drum, which is technically a
• 16:30
  blended malt, right? But it's and it's only got 5ML
• 16:34
  of whiskey and I guess that's all a teaspoon holds.
• 16:36
  Teaspoon IS5ML. Yeah, tablespoon is 50ML.
• 16:41
  There you go. So thanks for that, I guess.
• 16:42
  But but oops. But basically stop.
• 16:48
  Playing with that. It's the bit, it's the blame,
• 16:50
  it's the B word that people get put off with.
• 16:52
  So we came up, I think we talked about it and we said pure malt
• 16:55
  was something we talked about. Although pure malt has a
• 16:57
  checkered past. And yeah, industry.
• 17:00
  But multi malt was what we came up with.
• 17:03
  It was rename it multi malt, right?
• 17:07
  And that's basically so people know it's just that's 100% multi
• 17:09
  malt. But that also because because I
• 17:12
  think that that helps if you said it's multi malt Scotch
• 17:15
  whisky. And I mean, I think we're on a
• 17:17
  we're on the back foot tonight trying to talk to the SWA about
• 17:21
  what they should be putting on labels considering what we're
• 17:23
  about to do later on this evening.
• 17:26
  But it leads us on to our second DRAM.
• 17:29
  And our second DRAM tonight that you've got in front of us is the
• 17:32
  whiskey stories podcast 25 year old blend bottled by rare Find
• 17:36
  The man who is behind that, Greg, He's he's over there.
• 17:38
  Big shout out to Greg. Do you want to come up?
• 17:43
  Greg, you all right? I hope you come squeeze in
• 17:45
  Hazel. We'll we'll share a microphone.
• 17:48
  But yeah, Greg, Greg was Greg contacted me and here he is.
• 17:51
  Ladies and gentlemen, Greg, Erka, Greg.
• 17:53
  Erka. Greg, you were one of the first
• 17:59
  guests on the podcast. You were episode #8 or 9.
• 18:03
  You were in the top ten, first 10.
• 18:05
  Sorry, but you, you explained us about blinding because the
• 18:10
  whiskey roll product for Glenmore Spirits who you worked
• 18:13
  with was, you know, it's a big thing.
• 18:15
  We were talking about blended whiskey again and you were
• 18:18
  saying like crafting flavour. That's what you get to do when
• 18:20
  you and I've been at a blending experience that you do, you've
• 18:23
  hosted where you've got 3 or 4 different single malts in front
• 18:28
  of you, different flavour profiles and you can decide how
• 18:32
  it goes and that to be able to do that, it's just an excellent.
• 18:35
  It's one of the coolest jobs in my skies, yeah.
• 18:37
  That was a good event, actually. Yeah, you were there.
• 18:40
  It was a some of the crowd were to help them out the door at the
• 18:44
  end of the night. Bled, please.
• 18:45
  Bled responsibly. Yeah, always bled responsibly.
• 18:47
  Is what I would say always remember your dilution was the
• 18:50
  other thing. But yeah, it was, it was great
• 18:52
  to be on one of your earlier episodes and be invited back
• 18:54
  because I think I was more, more nervous than you guys, to be
• 18:57
  honest. No, I was it was no, it was
• 18:59
  great, but we talked about the importance of blinding that
• 19:01
  history is that's played a huge part in the history.
• 19:03
  I mean, even to this day, we still the people in this room
• 19:07
  are probably don't appreciate because I still can't fully
• 19:10
  appreciate that. Well, maybe some people will,
• 19:12
  but like the whiskey, the whiskey industry stands on
• 19:15
  blinds at the moment, you know, and when you, it isn't until you
• 19:18
  hear and see what's actually going on.
• 19:20
  We see the single malts, we see the stuff that's happening on
• 19:23
  trade, all that kind of stuff. But what we don't see is the
• 19:27
  deals in the background where people are buying thousands of
• 19:30
  litres of bulk liquid that are getting blended.
• 19:33
  Blinders are trading over moving things around and that that
• 19:37
  keeps the lights on for a lot of companies in the whiskey
• 19:39
  industry. Yeah, 100%.
• 19:41
  I mean it's, it's not just now it's, it's been forever the, the
• 19:44
  industry has been built on that kind of the the history of
• 19:46
  blending and long may it continue.
• 19:49
  I mean, other brands in the room tonight are, are carrying that
• 19:52
  on woven and, and woodrows and all the other people in the
• 19:56
  industry that are here, they'll have some sort of blend in a
• 19:58
  blend in a portfolio and we'll borrow and and swap with each
• 20:02
  other. And it's just part of part of
• 20:03
  the industry. We all help each other out, but
• 20:05
  ultimately somebody has to have the fun job sitting and trying
• 20:08
  to put these blends together. It's tough.
• 20:10
  It's tough for you. It's tough.
• 20:10
  Our our 69 bottles of the whiskey.
• 20:13
  So these blend has contributed to keeping the the whiskey.
• 20:16
  Industry, well, that's it, yeah. And today, we're all paradise on
• 20:19
  and. I think the Scottish National
• 20:22
  Football team had the 25 year old blend.
• 20:24
  Yeah. So this was the sister?
• 20:26
  It was a sister castle. It was one of the low fill
• 20:28
  sister castle. We I spoke about it on the
• 20:30
  podcast at the time. So I'm not going to go too much
• 20:32
  in it tonight because you've there's a lot to get through for
• 20:34
  you guys. But it was a parcel of pre
• 20:37
  blended stock that we bought in that was in wood.
• 20:40
  And this was one that was one of the lower fills.
• 20:42
  The consistency across the whole kind of range of casts that we
• 20:45
  got him is very, very good. So much so that we we bottled
• 20:49
  one with the Scottish national team.
• 20:51
  And then we're speaking with the guys at the podcast.
• 20:54
  And the the opportunity came up to do the, the kind of collab
• 20:57
  bottling and Graham demanded on 69 bottles for some reason.
• 21:00
  I don't know what that was all about, but yeah, yes, absolute
• 21:04
  child. Yeah, that's.
• 21:07
  Not true by the way, I just want to clarify it's my current
• 21:10
  wife's listing. It's amazing and I'm imagining
• 21:14
  in this room there's quite a few people that have owned the
• 21:16
  bottle of this 25 year old blend.
• 21:19
  Put your hand up. Have you bought a bottle of 25
• 21:21
  year old blend? Brilliant.
• 21:22
  Well, thank you very much. Great.
• 21:23
  You've paid for a yacht. You paid for half a yacht.
• 21:29
  Now you need to buy Woodrow's hand.
• 21:31
  The other half. That's a.
• 21:33
  Good point. Well, that's amazing.
• 21:35
  And it's one of those, it's one of those products that I've got
• 21:37
  another unopened bottle of it. And I just don't know when I'm
• 21:42
  going to bring up my reason to open it because this is this
• 21:45
  podcast has been two years, that's podcasting, doing the
• 21:47
  first blend and doing the first release.
• 21:49
  It was kind of a punch me moment when we've done that for the
• 21:52
  first time. It was, I thought it was a
• 21:54
  really stupid idea. And actually I believe it was
• 21:57
  decided on my stack. Yeah.
• 21:59
  Yeah, on the top of a bus, an open top bus in Edinburgh and he
• 22:03
  had a squirrel hat on and it seemed like a really important
• 22:05
  meeting at the time. Yeah, here we are.
• 22:08
  A bit of insight, people understand genuinely.
• 22:10
  There's maybe 20 of us out for my stack do and we're at the top
• 22:14
  of a Edinburgh City tour bus and you 2 are going.
• 22:19
  Aye, aye, Green's good, I will. We'll sell 70 bottles no
• 22:23
  problem. No, but all.
• 22:24
  We've still got about half a car load left.
• 22:27
  No, in fact, we actually have. I counted them out today with
• 22:29
  four bottles left. Two of them went behind the bar
• 22:32
  for tonight. There's that bottle there and I
• 22:34
  have bottle number one in the house, which I'll be keeping for
• 22:36
  that sentimental value. And it's it's wild when until
• 22:40
  you see a bottle with and Greg, you've you've had that where
• 22:44
  even like your signatures on a bottle now you know there's
• 22:46
  bottles out there around the world that people are drinking
• 22:50
  that have been signed off by yourself for your job that.
• 22:53
  It should really bring the price down, shouldn't it?
• 22:56
  But it's quite a simple. You couldn't spell your name, so
• 22:58
  you had to put a thumbprint on the bottle to start.
• 23:02
  The thing is the signature, I gave my signature the designer,
• 23:04
  and they were like, we fixed your signature.
• 23:06
  I'm like, no, that's my signature.
• 23:08
  They were like, yeah, but we fixed it.
• 23:10
  All right, Okay, fair. There we go.
• 23:11
  But look, we've got, like you say, the woven highball
• 23:14
  absolutely fantastic. And because of the limited
• 23:18
  edition and how limited release of it, sometimes you're more
• 23:21
  reluctant to tap into the bottle like what you were saying, Ross,
• 23:23
  So don't often get a chance to drink it.
• 23:25
  Had a few times behind the bar and Tiggers Kev was very good at
• 23:27
  putting it there. But really just easy go and it's
• 23:30
  it's it's is it space sides? Am I right?
• 23:32
  And it's. It's 43.8% so it's a really it's
• 23:35
  natural strength, so nice kind of concentration of flavour.
• 23:38
  There's not been any additional dilution there, but it's, it's
• 23:41
  absolutely just a lovely easy drinking cherry drum can't go
• 23:45
  into the components and it, as I've talked about before, some
• 23:48
  of these things where we can't really go into, but it it just,
• 23:52
  it stands up on its own. It didn't need any intervention
• 23:54
  from me. It was just the right time to
• 23:56
  bottle it. So it could be 90% Macallan for
• 23:59
  all we know. You said that, not me.
• 24:01
  In fact, your lawyer's here, Woody there.
• 24:08
  Might there might be some people in the room that have never had
• 24:09
  it before till tonight. Any wanky tastes and notes on
• 24:12
  the Wessie story 25 year old blend?
• 24:15
  I'm looking at you, Jake Adgook. You don't ask him, You slotted
• 24:18
  that. First of all, I just want to say
• 24:20
  I wouldn't drink this much mate. Brown will have something for
• 24:21
  this mate. What did you think?
• 24:22
  Of it. It's pretty good, Manny.
• 24:23
  Yeah, it's plastic Sherry raisins, Lots of toffee.
• 24:25
  Really. Nice, yeah.
• 24:30
  Juicy, not wanky enough. Well, we'll get there.
• 24:32
  It's too early, we've only had a couple of drinks.
• 24:34
  Stewed. Fruits, stewed fruits.
• 24:36
  There we go. Well, look, thank you very much
• 24:38
  to Greg and Hazel there. The dram's been absolutely
• 24:40
  fantastic. Let's hear it.
• 24:41
  Follow up. Well done.
• 24:43
  Thank you. Now.
• 24:47
  Do we go, do we go chop back up or are you somebody else going
• 24:49
  on that? Well, we're going to, we're
• 24:51
  going to stop for a quick break the grief, plenish our drinks
• 24:54
  and get more, more drums. But it would not be a birthday
• 24:58
  party without some party games. So who's ready to play?
• 25:06
  Play our distilleries, right? OK, OK.
• 25:10
  Ladies and gentlemen, what I want you to do is all stand up,
• 25:13
  if you are able. Up we get me too.
• 25:18
  Mind your heats if it's about a low ceiling, OK.
• 25:23
  What we're going to be doing here this evening is we're going
• 25:25
  to be playing a little game of higher or lower right now.
• 25:29
  If you think it's going to be higher, you need to put your
• 25:32
  hand on your head. If you think it's going to be
• 25:34
  lower, you need to put your hand on your bum.
• 25:37
  If you are right, you stay standing.
• 25:40
  If you're wrong, you sit down. If you win, you will win a
• 25:44
  prize. Brilliant.
• 25:48
  These are getting the memo. Fantastic.
• 25:50
  So first thing we're going to be doing is we're going to be
• 25:52
  playing player distilleries right now.
• 25:54
  Seeing as Dougie was good enough to help us out with the
• 25:56
  glassware, I went on a Royal Mile Whiskey's website this
• 25:59
  afternoon and I looked at their bottles for under £50.
• 26:04
  We've played this game on the podcast before, OK, Bottles
• 26:08
  under £50 and I found the ten lowest price bottles.
• 26:14
  OK. And I'm going to start with
• 26:16
  Dougie. Dougie should be there shooting
• 26:18
  for this. Dougie should no pressure, no
• 26:21
  pressure. He only knows trade.
• 26:23
  He only knows trade. So I'm going to start with,
• 26:25
  we're going to start with WL Weller Reserve.
• 26:29
  Ross, do you know much about that?
• 26:30
  William Lew Weller. That's a bourbon.
• 26:33
  That's a bourbon and it's £23.95, but I want you to tell
• 26:39
  me, do you think Leaf Table whiskey is higher or lower?
• 26:48
  Hands on your head for. Higher than that, £33.95 higher
• 26:52
  or lower. Let's see your hands on your
• 26:53
  head, your hands on your backside.
• 26:55
  There's your hands. On your head for lower hands,
• 26:57
  no. Hands on your head for higher,
• 27:00
  hands on your arms for lower, backside for lower.
• 27:03
  OK, well any Angus tell me, is it higher or lower?
• 27:07
  Oh, it is lower. It's 32.
• 27:09
  Pounds. It's lower all the higher.
• 27:10
  Sit down. High risk strategy there.
• 27:14
  Like, I don't, I don't hate it. OK, so we're now on the Leaf
• 27:19
  Grain Table Whiskey at £32.36. Great price.
• 27:24
  But I'm going to ask you, do we think that I'm not 12, the Arnoc
• 27:28
  12 is higher or lower than £32.36 higher or lower, higher,
• 27:35
  lower. It's higher.
• 27:38
  It's higher the lower. Let you agree with that, Megan.
• 27:40
  That was close. We've not lost a few, we've not
• 27:43
  lost anyone there, right? We're on ARC 12 at £34.16, but
• 27:48
  we're going to go for the Lejig Sinclair Riocca Cask.
• 27:53
  Lejig. Let's check.
• 27:55
  Let's check. That'll do.
• 27:57
  Try to help myself. Thank you, Ross.
• 27:59
  Shut up, Ross. So, Arak 12, they were good for
• 28:03
  the Letchic St. Clair Rioka Cask.
• 28:05
  Higher or lower? Let's see.
• 28:06
  Higher or lower? And 34. 30 where we're sitting
• 28:10
  at right now, £34.16 Higher or lower?
• 28:14
  Higher or lower, What are we going for?
• 28:15
  Is it on Shield? A minute is it?
• 28:21
  Tell me it's lower. It's higher. 34 LB and 18 pence.
• 28:25
  2 pence. I'm raging, I can't believe.
• 28:31
  I'm now looking around everyone, we might have to get more
• 28:33
  whiskey for this one because you guys are getting pretty good at
• 28:36
  this, right? So we're on the legit, legit
• 28:37
  sick layer, but we're going to go the Glen Murray twisted vine
• 28:40
  higher, lower Glen Murray twisted vine.
• 28:43
  Is it Glenn Murray twisted vine higher or lower?
• 28:48
  It's lower £24.66. God, somebody get this wrong.
• 28:53
  Mark Thompson getting that wrong there.
• 28:54
  Just right. That's Mark.
• 29:01
  You just bought half of Perth? How is the estate man 1?
• 29:08
  Of the best episodes ever, by the way, the selling of Mark
• 29:11
  Thompson's house. Episode still waiting on our
• 29:14
  Commission right SAT right, so we're on we're on Glen Murray
• 29:19
  Twisted by £24.66 and we're going to go Sazanac rye whiskey.
• 29:23
  Sazanac Rye whiskey higher or lower?
• 29:27
  You're in trouble, Graham. I know.
• 29:29
  Fuck. It's higher.
• 29:31
  Well done. Nobody sat down there, did they?
• 29:36
  Right. Sazanac Rye, We're going.
• 29:38
  Eagle Rare. Eagle Rare Bourbon Higher or
• 29:41
  lower, £32.95. That's going to be close.
• 29:48
  Eagle rear higher or lower? Megan, you to actually decide,
• 29:52
  you just let him put whatever he puts, he says.
• 29:56
  How are you touching Heed? It's higher.
• 29:59
  All done there we. Go right, we're on Eagle rear at
• 30:01
  £33.26. Still got a few people left here
• 30:05
  I know I really need. As soon as he's out, no shot.
• 30:11
  We're going to go, so we're on Eagle rear, we're going to go
• 30:13
  for the Tomatin 12 higher or lower, so we're on £33.26.
• 30:20
  Higher or lower? It's higher.
• 30:25
  It's £35.96. Lucky Nicole.
• 30:28
  OK. But we're going to go now from
• 30:31
  Tomatin 12 at £35.96 to Boonahab and Moin.
• 30:37
  Higher or lower, Higher or lower for the Bunhaben Point.
• 30:40
  It's the Bunhaben Point, higher or lower, make your mind up.
• 30:43
  It's lower, it's £732.36. How do you get left?
• 30:49
  How do you get stand up 123? 45 Charles Curtis.
• 30:52
  Sit down, mate. You're not winning anything.
• 30:56
  Fuck's sake, Chuck. Right.
• 30:57
  Who's? Is there anyone else behind the
• 30:58
  pillar? No.
• 30:59
  Right. We'll get our we'll get everyone
• 31:00
  out. Who's in chat?
• 31:01
  Who's who's? Who's going to Sky?
• 31:02
  Let's. Get at the four to the front.
• 31:03
  Please come to the front. Yeah.
• 31:05
  So we're on Boonahaben Moyn at £32.36.
• 31:10
  Let's hear it for our players. Fantastic.
• 31:14
  Great, great. Great.
• 31:15
  Final four. Yeah, you guys know, Oops,
• 31:18
  there's our camera. I don't worry, I've dropped that
• 31:20
  at Glen Goyn as well. That's OK, right?
• 31:23
  So we're on Boonahaben Moyn at £32.36.
• 31:26
  But what I want you to tell me is this Glen going 12 higher or
• 31:30
  lower? He works for the brand.
• 31:36
  Higher or lower a lot of pressure.
• 31:38
  On you, Jake. We're going higher so we've got
• 31:42
  3 left in now. Do you have Do you have any
• 31:44
  wishes left? I've got, I've got a few.
• 31:48
  I'm also, I've been making them up for the last five.
• 31:55
  We're all going going £37.76. That's expensive.
• 32:00
  Is it higher or lower than a Ben Romack 10 Ben?
• 32:07
  Romack 10 is it? Ben Romack, 10, is lower today.
• 32:15
  The last two. Easy Hazy still in the game
• 32:20
  here. And would you believe it, ladies
• 32:22
  and gentlemen, I've run out of draft.
• 32:26
  Two winners. What I'm going to do is I'm
• 32:30
  going to go on I'm going to go on to I'm going to go on to roam
• 32:34
  my whiskey website right now. But but right, somebody has to
• 32:39
  go higher and. Somebody.
• 32:41
  Well, this is. It now, so this is a decider.
• 32:44
  This is a crucial. So we're sitting right now on
• 32:47
  Ben Romack 10, which is at 36 lbs and 86 Benz.
• 32:51
  I could be really cruel here, Charlotte.
• 32:53
  No, I'm not going to be really cruel.
• 32:54
  Be a little bit cruel then, right?
• 32:59
  OK. Shall I be cruel?
• 33:02
  All right. OK.
• 33:02
  Ben Roma £36.86 But is woven homemade higher or low?
• 33:15
  Are you a gentleman? Are they going higher or low?
• 33:21
  OK, it's higher. It's 37 lbs and 76 lbs.
• 33:28
  Congratulations. Well done there.
• 33:31
  You've got yourself a wee bottle there.
• 33:32
  Fantastic, excellent. Well done.
• 33:35
  Everyone's a winner at a Rescue Stories podcast here.
• 33:37
  Says I didn't want to be cruel. They said to be cruel.
• 33:41
  OK, Lizema, we're going to stop on a quick break there.
• 33:43
  If you head to the bar, take your glassware with you.
• 33:45
  You will get served with your next two DRAM.
• 33:48
  Providing wanky tissue notes since 2023.
• 33:52
  There you go. Brilliant, brilliant.
• 33:54
  Thank you so much for that and also thanks for just being
• 33:57
  really, really helpful and friendly.
• 33:59
  The podcast as well. And I try to Bob cutting who
• 34:03
  who's wished everyone all the very best tonight he'll be
• 34:06
  getting ready to record his his whiskey shed rugby update for
• 34:11
  the for the whiskey stories Facebook group.
• 34:12
  But Bob actually came up a couple weeks ago and we recorded
• 34:16
  a wee bit with a Mangus and I were in there and Moira came
• 34:18
  over and just, you know, found out that Bob's daughter was
• 34:22
  turning 18 very soon and gave her a nice wee present and
• 34:25
  everything like that. So fantastic.
• 34:26
  Thank you very much. Boy, That's great.
• 34:28
  Excellent. Thanks for supporting the
• 34:29
  podcast. Merry Christmas and Happy New
• 34:31
  Year when it comes as. Well, is that our first
• 34:33
  Christmas card? Christmas card?
• 34:36
  I don't know if I necessarily approve a Christmas.
• 34:38
  Card in November, but. Thanks very much.
• 34:40
  I mean, we will see you before Christmas, boy.
• 34:44
  But I said thank you very much for that.
• 34:45
  Now we, we do have some drums on the table now.
• 34:49
  We've got ourselves a new drum. And guys, we, we we started 2025
• 34:57
  with a little bit of like a challenge.
• 34:59
  We've kind of said, look, let's, let's see what we can do here.
• 35:01
  And let's do a little bit of let's see if we can get into
• 35:04
  distilleries. Yeah, that was a big game.
• 35:06
  Yeah. And we, Angus, you and I had
• 35:08
  been to Eden Mill, which technically we've been outside a
• 35:12
  construction site. Yeah, exactly.
• 35:13
  So we were. We we recorded an episode with
• 35:17
  with Chris, who's actually married to his current wife.
• 35:20
  Is my current cousin. Welcome to 5.
• 35:23
  Welcome. I'm fucking.
• 35:31
  There we go. But we, we, we said after like
• 35:38
  that was that was 2024. We did that and then we sort of
• 35:43
  said, so the first ever distillery trip that we properly
• 35:46
  did was Port Leith Ross. We went to Port Leith.
• 35:50
  Ian Sterling took us round. It was January this year we went
• 35:53
  round. Up and down and then.
• 35:55
  Back up again, we did, we went. It was, it was a fantastic
• 35:58
  experience to see that. And then we decided to keep
• 36:00
  going with that. And then our next trip was the
• 36:03
  whiskey. Stories.
• 36:04
  Road Trip. Whiskey stories road trip up to
• 36:06
  to Martin. But I decided from looking back
• 36:08
  at the Porter leaf stuff that I was really, really bad at
• 36:13
  videoing video work and trying to talk, so we decided to rope a
• 36:17
  Chuck. It turns out he's just as bash.
• 36:22
  Distinct style I distinct style. Slightly accident prone.
• 36:26
  Yeah, Chuck is, is that there's a bit of your scalp now on the
• 36:29
  Tematin distillery tour where it says mind your head when you
• 36:33
  walk in and out of and can anyone tell me about that
• 36:35
  interesting mash ton that we walked in other than the fact
• 36:38
  that Chuck's heeds on it? It's.
• 36:39
  Really, really hard. Anyway, was it the first?
• 36:44
  Yes, Ashton. The first ever semi.
• 36:46
  The only one you can walk in in Scotland.
• 36:48
  That's it. But it's the first ever semi
• 36:49
  lighter. Ashton.
• 36:50
  Yeah. That was also where Ross Barr
• 36:52
  backed himself and answered his own question.
• 36:55
  So tell us. There we go.
• 36:58
  That's fantastic. What's that there?
• 36:59
  It's a condenser, isn't it? Yeah, yeah.
• 37:03
  That was so great looking back. So what is this?
• 37:06
  It's a condenser. Yeah, but, but we were invited.
• 37:15
  Then we got, we got we, you know, we must have done
• 37:18
  something, right. We, we, we got Rodoric there, I
• 37:21
  think. And then we got an invite to
• 37:23
  Inch Dairy Distillery, A5 Distiller Distillery, which to
• 37:27
  be honest absolutely fantastic. And we decided to keep Chuck
• 37:30
  coming along. But we actually, we hired A
• 37:32
  videographer for that one so you could come along.
• 37:35
  But it was fantastic. And we got a chance to look
• 37:38
  around the distillery that is, I have to say for people who have
• 37:41
  either been there and seen it themselves or maybe seen
• 37:43
  pictures, a fantastic distillery.
• 37:46
  It's not what a great look at distillery in the public.
• 37:48
  No, not because. He making whiskey I believe.
• 37:49
  That's exactly what it's like an you think.
• 37:52
  Of just Ross and I geeking out and you guys been.
• 37:54
  Like the lowman style? Yeah.
• 37:56
  It was all Lowman. Style, yeah, at the bar, the
• 37:58
  birth of Wowsers, because it wasn't until the edit.
• 38:01
  I'm going back good, Ross says. Wowsers.
• 38:04
  All that and it really did. I mean I had my whiskey Gasmet
• 38:09
  Tomatin where I tried the Tomatin sticks.
• 38:12
  And you see, I've seen that moment.
• 38:13
  Stuff, Oh God, gushing and. You just don't understand that
• 38:16
  at all. I'm like, Can you believe it?
• 38:20
  I was. Just over the moon to see a mash
• 38:22
  filter. Yeah, mash filter.
• 38:24
  I had to. See anything?
• 38:25
  I think, I think, and maybe we'll speak to Scott about this.
• 38:29
  I think leaving distillery. Yeah.
• 38:32
  Has now put a mash filter in. Now leaving distillery.
• 38:35
  I might be wrong In this is Diageo's distillery for
• 38:39
  experimenting. We're doing experimental stuff.
• 38:42
  What? Are the bottle on us so the
• 38:43
  heart of commandment catcher? Sorry, sorry Scott, but you're
• 38:46
  not even the only distillery in Fife that's got a mash filter
• 38:48
  now these days. They went and got themselves
• 38:50
  one, but there was so much going on entertaining distillery and
• 38:53
  it was a real moment for us to get a chance to go in.
• 38:57
  And and also one of the things that sometimes you can forget
• 39:00
  because the distillery tour was such a big thing.
• 39:02
  That was us. We were part of the launch of
• 39:05
  the King Lassie. That's amazing single malt
• 39:07
  release, really a big moment for us on the pod and.
• 39:11
  A bottle you would use to fight a bear.
• 39:12
  With exactly 100%. Cody Reynolds.
• 39:16
  Yeah, exactly because I because I mean, first of all, Inch Dirty
• 39:20
  went into our Whiskey Stories podcast.
• 39:24
  The what the the seven Wonders of the world.
• 39:27
  OK, we put that in and then of course it also came up in the
• 39:30
  fighting of a bear, What would be, what bottle would be used?
• 39:33
  I think we just said that we would.
• 39:34
  First thing you would do is throw the stopper at the bear,
• 39:38
  which would knock it a little bit and then you have a big
• 39:40
  thick bottle that you can then lamp the bear.
• 39:43
  But then. Please do not have a.
• 39:44
  Bear Well, we did say, because I think I just talked about
• 39:47
  stabbing the bear at one point we said.
• 39:48
  Only in self defence. Yeah, we said that like that.
• 39:51
  Is that right? Anyway, the bear, we talked
• 39:54
  about the bear community for as well.
• 39:56
  It's a completely different thing.
• 39:57
  So they're safe. It's all safe guys.
• 40:00
  We're all pals. And the Whiskey Stories podcast,
• 40:02
  but. Shout out to the beer.
• 40:04
  Community, everyone you know anyway, what I would say is that
• 40:09
  we. Got to try there.
• 40:10
  We've done some blind tasting and stupid jokes to have all
• 40:12
  these different distillates what we've got to try for the first
• 40:16
  time. I was driving.
• 40:17
  I was. Driving inside.
• 40:20
  I believe because we are a weak competition, don't we?
• 40:22
  Well, we tried to work out, we tried to identify what, what
• 40:24
  whiskey's spot for us because that's the fascinating.
• 40:27
  But look, I think we're we're we need to hear from the man
• 40:30
  himself because we Chris, he's actually managing director.
• 40:34
  Managing director. Is it just entertainer Mcduff?
• 40:37
  Director of Distilling. Director of distilling, but
• 40:41
  we've decided he's just to engineer a flavour.
• 40:43
  So ladies and gentlemen, please show you an appreciation for
• 40:46
  Scots. Then now you come, Scott.
• 40:56
  Love you come. Welcome back on Scott.
• 41:02
  Scott, no, thank you. Great, great.
• 41:04
  Great to see you here. Thank you.
• 41:06
  And of course, one of the things that I was really surprised
• 41:09
  about was when we spoke was you you were able to just rattle off
• 41:14
  whiskey stories, podcast nonsense that we talk.
• 41:16
  And I'm going, this guy actually, he's actually pretty
• 41:19
  serious in whiskey and he listen, he's listening, listen.
• 41:22
  To more than one episode. He's listening to us and it's
• 41:25
  great. It's great to see here.
• 41:26
  Thank you very much for coming and supporting, but most
• 41:28
  importantly, thank you for bringing some drums along with
• 41:30
  us. You've been a big supporter of
• 41:32
  the podcast, but when when when I reached out to you because you
• 41:36
  were our first and only ever distillery Spotlight event.
• 41:39
  Who was there? Who's at that distillery
• 41:41
  Spotlight event and entertain anyone?
• 41:42
  Yeah, there's a couple of interesting drums on that
• 41:45
  lineup, cast samples, things like that.
• 41:48
  But one of the things that you spoke a lot about when we went
• 41:51
  to visit was all the different styles of whiskey that you're
• 41:55
  making it entertaining spirit as well.
• 41:57
  And one of the things is that you you look, you have such a
• 42:01
  modern take on the production part of it.
• 42:04
  Angus had a go at clicking a mouse.
• 42:05
  Yeah, yeah. On a computer, which I think is
• 42:07
  probably the best jobs he's ever had in whiskey.
• 42:10
  But we. Purposely made sure you stayed
• 42:12
  away from the warehousing though.
• 42:14
  See what you can do about. Less damage can be done I think
• 42:17
  on a. But but the, the there's so much
• 42:20
  going on. So explain to us what we because
• 42:22
  we've got 2 drums in front of us now.
• 42:23
  Some of us normally I would say one of these we're drinking from
• 42:26
  our left. I don't know what order you
• 42:29
  guys. There's a light one, and a dark.
• 42:30
  One, there's a light one and a dark one.
• 42:31
  OK in a dark room. Yeah, there they go.
• 42:36
  So, but I'm pretty sure, I'm pretty sure that you will be
• 42:40
  able to determine and hopefully maybe determine the flavour
• 42:43
  profile or differences between the two of them because what
• 42:46
  have we got here, Scott? So to celebrate the birthday and
• 42:50
  also because Ross was such a geek with the loam, still what
• 42:54
  we have in front of you is oats whiskey.
• 42:57
  Oat whiskey. That was distilled using the
• 42:59
  loam still. So the lighter one has been that
• 43:03
  it's six years old. It's been in our EX Bourbon cast
• 43:07
  because ex Bourbon is always good to see which direction of
• 43:10
  travel. So if you want to have a little
• 43:12
  taste of that. It is oaty.
• 43:16
  The nose is creamy. Yeah, yeah, that very much.
• 43:19
  It's the creaminess and the oats have cat samples as well.
• 43:21
  They're yeah, these are straight 60%, sixty, 2% alcohol.
• 43:25
  There should be some water on your tables if you want to add a
• 43:27
  little bit there if you'd like to.
• 43:28
  So I suppose the decoration I have for everybody is, now that
• 43:31
  you know that it's an oat whiskey, would you know it was
• 43:34
  an Oat's whiskey? Delicious.
• 43:36
  Delicious. We're getting there.
• 43:37
  Because you might think single grain, it is what we would call
• 43:40
  what we have to call single grain.
• 43:42
  But oat whiskey is not something you get to try very often at
• 43:46
  all. I.
• 43:46
  Think this is. Maybe the third Scottish oat
• 43:49
  whiskey I've ever had. Well, this is the only time.
• 43:53
  Well, the only old whiskey I know is engineering the old
• 43:55
  whiskey because it's the only old whiskey I've ever tried.
• 43:58
  And it's got that green quality of, like, pencil shaving and
• 44:01
  vanilla, yeah. It's got and is this is this a
• 44:04
  line of I mean, this is 6 years old.
• 44:07
  So does does engineering have plans for this being a product
• 44:12
  line for no. So because I'm, I'm sorry to
• 44:15
  interrupt, I'm just thinking like the the Scots porridge oats
• 44:19
  advert. We can get Angus at a string
• 44:21
  vest and a kilt. This is big Angus and he only
• 44:26
  drinks oat whiskey. I can see it now.
• 44:34
  I can see it now. I can see it now, Nadosha.
• 44:36
  I couldn't see it. Yeah, that's my thoughts too.
• 44:40
  Yeah, AI image coming to the Oshi story.
• 44:41
  Yeah, exactly. I'll put that in a ChatGPT
• 44:44
  tomorrow. So, So what we do is one week a
• 44:49
  year we get to experiment with something different.
• 44:52
  So this is from 2019 where we did oats and it's a week of hell
• 44:58
  if I'm honest. It's a week I hope to never
• 45:01
  repeat. Oats.
• 45:03
  Is that just because of the difficulties?
• 45:04
  And yeah, the distilling, no, it was the problem wasn't
• 45:07
  distilling, the problem wasn't even in the marshalling.
• 45:10
  It was in the milling because Oats has actually got a lower
• 45:13
  density than normal. So we have prescribed patch bins
• 45:17
  and GRIS cases for 4 tons and we could only get 3.3 tons in it
• 45:21
  because it just blew up. It just expanded with the heat
• 45:25
  from the mill. So we had to change all our
• 45:27
  proportions and the operators by the end of the week.
• 45:29
  We're glad it was never repeated again.
• 45:31
  Have you not got a sugar box but I.
• 45:35
  Guess so you've you've never distilled.
• 45:37
  We're using oats since. No, we did it then and there's
• 45:40
  every chance it's a one. Awful.
• 45:43
  But it's understanding how it matures.
• 45:45
  So the the first class is in the traditional experiment.
• 45:50
  Now what I had to do is I didn't want to just come along with a
• 45:54
  normal cask. So I went through the different
• 45:57
  cast that we had and I wanted one that's a bit I could put.
• 46:01
  It raises questions because whiskey is all about raising
• 46:04
  questions and whiskey can sometimes be a bit Marmite.
• 46:09
  So this is quite a funky cask, and it's interesting because I
• 46:12
  was sitting next to Jake who was articulating what he got from
• 46:16
  it. And it's what I get from it, but
• 46:17
  I don't want to detract from it because the thing of whiskey is
• 46:21
  when you speak to people, they use, they use adjectives that
• 46:24
  you maybe don't want to hear as a distiller, but.
• 46:27
  Especially Jake Adkook. Oh, I know he doesn't hold back.
• 46:31
  So that's. Quite a very unique.
• 46:34
  Nose. Yeah.
• 46:34
  So. So this is a muscatel cask.
• 46:37
  So you've got that lovely sweetness and there's a lovely
• 46:40
  elderflower, but there's a funkiness, A farminess.
• 46:44
  There's a farminess, but also Jake articulated it quite
• 46:48
  interestingly. There's a a slight selfiness to
• 46:51
  it now. Now selfiness can be a Marmite.
• 46:54
  You either love it or you hate it.
• 46:57
  And that's what I wanted to bring along to because whiskey
• 46:59
  is all about engaging with people and talking.
• 47:02
  So I'd like a show of hands, if I can, of the people who don't
• 47:07
  like the whiskey. Drum #2.
• 47:10
  Drum #2 thank you, Jake, thank you Mark.
• 47:14
  Can I have a show of hands just to be proper of those that like
• 47:18
  #2? I don't dislike it's.
• 47:20
  Quite. It's quite funny.
• 47:22
  I actually don't like the nose, but I like the palate.
• 47:24
  Yeah. And that's what I love about
• 47:26
  whiskey. So, yeah, so, So for the oats,
• 47:28
  there's no definition of what you do with oats whiskey.
• 47:32
  It's not like we can go back 100 years and say what they were
• 47:34
  using it for. We don't have that historical
• 47:36
  data. We know that oats is a grain was
• 47:38
  used within mash bills, but we don't know the context of how
• 47:42
  much it was used. So as we we spoke about when
• 47:45
  we're on the day this has got 53% oats in it and 47% malted
• 47:50
  barley. It's more oats than barley.
• 47:53
  We put it through the marsh filter.
• 47:55
  It was OK. We put it through the loam and
• 47:57
  still and when it came off the still, it was like porridge
• 47:59
  oats. But we don't know how it's going
• 48:01
  to mature for what that's why some of it is going into the ex
• 48:04
  bourbon. And then I wanted to try
• 48:07
  something a little bit different.
• 48:08
  So that's why I put it into the muscatel.
• 48:11
  What is muscatel again? Is it?
• 48:12
  Is it a fortified wine? Yes, as a fortified wine.
• 48:15
  And with regards to like using the oats, because one of the
• 48:18
  things that you talked about on the podcast and the vlog that we
• 48:21
  did. Watch on the YouTube channel.
• 48:23
  Yeah, was was the fact that like you're looking back at history
• 48:28
  because what we see is malted barley and what we see is what
• 48:31
  we we get a single malt today with the SWA and all that sort
• 48:35
  of regulations that are in place for distilling.
• 48:37
  It wasn't actually that you don't have to go back that long
• 48:42
  really. And when you look at the whole
• 48:44
  history of Scotch, W200 odd years of of, of all the things
• 48:48
  that were going on, you don't actually have to go too far back
• 48:50
  before it was fairly unregulated and it was just distillation
• 48:53
  and, and The thing is people were always using malted barley.
• 48:58
  People were using whatever grain they had available.
• 49:00
  Yeah to them. So how how we came about with
• 49:03
  the oats is a nineteen O 8 royal Commission where the the
• 49:07
  officers of went around the Scottish distilleries and all
• 49:10
  they did is recorded what was in the silos.
• 49:13
  So when the silos, there was malted barley, there was wheat,
• 49:17
  there was oats, and there was rye.
• 49:19
  So. What we've been doing the last
• 49:21
  couple of years is making whiskey from the rye, the oats
• 49:24
  and the wheat and see and seeing what it does, seeing what
• 49:28
  flavours you can get and seeing how it matures.
• 49:31
  Yes as well with with doing it for a week.
• 49:33
  How much liquid are you producing off a low man steel
• 49:36
  through a run? Like how many casks?
• 49:39
  If you never want to do this ever again, how many casks have
• 49:41
  you got to work? Really.
• 49:43
  I've got more than 69. Right now I just want to also
• 49:50
  say that for anyone who didn't, who did put their hand and say
• 49:52
  they don't like that whiskey refunds are not available.
• 49:55
  The Whiskey's Done is podcast, but I mean.
• 49:58
  I bet this is the first whiskey that most of the people who have
• 50:01
  ever had. Yeah.
• 50:02
  And do you know what that's fun? Yeah, that's what Wishy Stories
• 50:06
  podcast conversation worthy listening.
• 50:08
  Exactly. And of course, a big question
• 50:10
  for me, Scott, and you might already know, the question
• 50:12
  before I ask is what are you sourcing your oats from?
• 50:15
  Is it good? Five votes.
• 50:17
  Unfortunately, this wasn't 5 votes.
• 50:21
  That's why I don't like, I don't like it, to be honest.
• 50:23
  I wanted to take care of it. Came from the north of England.
• 50:29
  Right. OK, but I mean, it's from your
• 50:33
  point of view then we've talked about you.
• 50:34
  We called you the engineer flavour.
• 50:36
  One thing is I always look at the way whiskey's evolved and
• 50:42
  whiskey grows and develops and it's like so many things,
• 50:44
  especially anything that's over maybe 50 to 102 hundred years,
• 50:49
  it's evolved through mistakes and changes and people making
• 50:52
  changes and adapting and adapting and adapting.
• 50:55
  So for a new distillery, it's very easy because you get to
• 50:58
  learn from the mistakes of other people that have made.
• 51:00
  But what's also very good and exciting about its journey, from
• 51:04
  my point of view, is that you're still happy to experiment.
• 51:08
  Like, what's great is you've come out here and you've said
• 51:10
  we've done oats and it was a nightmare and we'll probably
• 51:13
  never do it again. But you still have casks of
• 51:17
  whiskey that's been made using oats that is still maturing.
• 51:21
  And, and what we don't know is this is 6 years old.
• 51:24
  Come back in another six years for our 8th birthday party.
• 51:27
  There we go. Good counting.
• 51:29
  There we go. Didn't have to use your 12
• 51:30
  fingers. Exactly.
• 51:32
  Exactly. And and you can you you this?
• 51:35
  We might. Exactly.
• 51:36
  Thanks, Dougie. We got the joke.
• 51:37
  OK, Cheers, mate. All right then.
• 51:42
  You keep going. OK, but like an idiot, thanks
• 51:49
  for bringing your glasses pal. But but we could be sitting here
• 51:54
  like I say 8th birthday. You can say here's the same
• 51:56
  casks, 12, it's now 12 years old.
• 51:58
  It's quite exciting. And we could always sit there
• 52:00
  going. Actually, that's totally
• 52:01
  changed. Yeah, I mean, if you look at a
• 52:03
  lot of the casks out there, one of the things I've always talked
• 52:06
  about is Craig Ellicott. You know when it gets to 13 that
• 52:10
  frittiness comes through, but before 12 there's a real robbery
• 52:13
  funk. I get rubberiness in the second.
• 52:16
  It's, it's really seeing what direction of travel we can get
• 52:19
  over that period of time, which is, it's the exciting part, but
• 52:23
  it's the one that is the frustrating part because I want
• 52:26
  to get to the end point. But we have to give the whiskey
• 52:28
  a chance to. We talked about the engineer of
• 52:31
  flavour. Other ones is about the whiskey
• 52:33
  whisperer is listening to the whiskey, Yes, seeing how it's
• 52:37
  ageing and what flavours are developing or what flavours are
• 52:39
  then coming through. And for this instance, we only
• 52:42
  chose two different cast types. Depending on what direction of
• 52:46
  travel. I may be persuaded to do it
• 52:48
  again, but I need a lot of persuading.
• 52:50
  And are you still experimenting with things, I mean,
• 52:53
  particularly in the type of grain you're using?
• 52:55
  Yeah, the types of grain you're using, yeah.
• 52:57
  You. Think about things like corn or
• 52:59
  anything. Like that, Yeah, yeah, we are
• 53:01
  looking at, I mean the one that we did this year is a few years
• 53:05
  ago we did a silver mash. Right.
• 53:07
  So a silver mash is where you bring some of the pot ale back
• 53:10
  into the mashing process. It changes the pH and it brought
• 53:14
  a lot of esters. And we also do a peated whiskey.
• 53:18
  And I was doing some research and reading and it was a paper
• 53:22
  that explained that most of the phenols in whiskey is lost in
• 53:26
  the the pothill. So us being Scottish people
• 53:29
  don't want to waste anything. I thought, can I do a sour
• 53:33
  peated whiskey? So that's what I did and it was
• 53:35
  just purely from research and seeing what it is.
• 53:38
  And the final, the spirit that we go is a lot more Ester, but
• 53:41
  it's a lot more phenolics compared to the standard really.
• 53:44
  Again, put it in a cask and see how that matures because it's
• 53:48
  one thing to get in the distillate equation is it is
• 53:50
  bollocks. Survive the imagination and you
• 53:52
  really don't know until you try it.
• 53:53
  Yeah. And of course, we talked about,
• 53:55
  now let me get this right, the outdoor fermentation,
• 54:01
  fermentation that you do. So we just naturally assumed
• 54:06
  that outdoor fermentation where these big, huge fermentation
• 54:09
  tanks are outside of the distillery, we kind of said,
• 54:12
  God, that must be a nightmare in the winter.
• 54:15
  But this summer, we've had some absolutely cracking days this
• 54:17
  summer and the heat that we've had.
• 54:19
  Did that have an impact on on the way that you had to produce
• 54:22
  the whiskey during that time of the year with them being
• 54:24
  outdoors? Yes and no, because part of the
• 54:28
  wonders of whiskey is you can use that as a special season for
• 54:31
  that year. It's all about understanding the
• 54:34
  flavour. So I've naturally led the last
• 54:37
  two campaigns, which would normally be a lot colder, just
• 54:40
  operate as normal because I wouldn't understand.
• 54:42
  I'm going to see more esters than I would get from what it
• 54:45
  normally was. So it's using an opportunity to
• 54:47
  learn more about our generation of flavour with on what we do.
• 54:51
  Brilliant. Well, you know they never say
• 54:53
  about whiskey. We've talked about a few times a
• 54:55
  breakfast drum and you know, we all like our porridge and
• 54:59
  wheaten mix in the morning. I think we'll definitely find
• 55:02
  that. Well, ladies and gentlemen,
• 55:04
  let's show an appreciation for Scott's name, the engineer, the
• 55:06
  flavour and a big thank you for bringing on some absolutely
• 55:09
  fantastic grounds. Now, as well as our cards, lads,
• 55:17
  we've been gifted a birthday present.
• 55:23
  Yeah, and he's here to give us the present.
• 55:25
  Where are you? Is it Johnny?
• 55:28
  Johnny. Johnny.
• 55:29
  Where are you, Johnny? Hope you come, Johnny.
• 55:32
  Here he comes. Let's share it for Johnny here.
• 55:39
  Johnny's from Heggie House. Boogie Hoos.
• 55:41
  Boogie hoos. Right.
• 55:43
  Squeeze up, then squeeze up. We're going to play past the
• 55:45
  parcel when the music stops. Johnny, talk us through this.
• 55:49
  Well, talk us through Hoogie Hoos.
• 55:52
  Hoogies. Hoogies.
• 55:52
  So. That's basically my business
• 55:54
  which was set up. During COVID.
• 55:57
  I've always been involved in sort of woodworking and all that
• 55:59
  sort of stuff. My family's.
• 56:01
  I've got Coopers in the family and everything like that.
• 56:04
  So I decided that I was going to do something different with
• 56:09
  because it's different from my day job.
• 56:11
  And I thought, you know what? I'll do that.
• 56:12
  The stickers are great. Oh, I know.
• 56:14
  Yeah, I would like to say I wrap that I didn't, my wife did.
• 56:18
  So. Currently, yeah, currently.
• 56:21
  There you go. Right, Ross, open it up.
• 56:22
  Tear over there. Oh, bubble wrap.
• 56:25
  Bubble wrap too. Fantastic.
• 56:28
  So you, you've been contacting us a lot, but you're listening
• 56:31
  to the podcast. Yeah.
• 56:32
  And what sort of what's the background to this then?
• 56:36
  This one here. Yeah, so well.
• 56:38
  I mean. I'm a huge fan of whiskey.
• 56:41
  I've been drinking whiskey since I was about 20 so.
• 56:44
  I got introduced to that by my 20/22/23 years now at.
• 56:47
  Least that's when the beer started growing and I lost my
• 56:53
  hair. But no, it's so essentially no.
• 56:56
  So I'd be. I would describe myself as.
• 56:58
  As I would upside down. I'm a wooden.
• 57:01
  Resin worker so. Designer, artist, Maybe it's
• 57:07
  described a lot of different ways, but yeah, so essentially
• 57:10
  this is a lovely cookie slice of a tree trunk.
• 57:13
  It's a. It's a.
• 57:14
  Cherry wood. Cherry wood.
• 57:16
  And the and it was actually from my mum and dad's garden.
• 57:21
  Basically when I started doing this a bit more often, I just
• 57:24
  went looking for trees and their Cherry Tree suffered.
• 57:28
  I. Get to use it.
• 57:29
  And inside you've got a bit, there's, there's, there's that
• 57:31
  glass inside or is that a? No, not so it's it's.
• 57:34
  Raisin I use. So it's a very, very buffed up,
• 57:37
  highly buffed Raisin and with the there.
• 57:41
  Was this in it? Brilliant.
• 57:42
  Thank you so much. Sorry, honestly.
• 57:44
  Just because when I see you guys sitting in the in the basement
• 57:47
  dwelling and that. It's a bit, right?
• 57:51
  It's very simple like that and I thought.
• 57:53
  It needs a bit of a tidy up, being a bit of an OCD freak.
• 57:56
  And no, no, you guys need to because I guess once said that
• 57:59
  Kev's cleaned up for a change and he made it like and he got
• 58:02
  Angus is banned on the door right down there.
• 58:04
  I said you can tell he's. Until he's brought a brush to
• 58:12
  the floor. That was it.
• 58:13
  Yeah, that was it. But you, because you make these
• 58:15
  four people, you make these for them as.
• 58:16
  Well, yeah, where? Can you get these, Charlie?
• 58:19
  So you get you can get them from I'm on Instagram under who goose
• 58:23
  it, which is HYGGE. Who's?
• 58:26
  H double OSE so. I'll share this because there's
• 58:29
  plenty of people you know having Bob cutting up on a couple weeks
• 58:33
  ago. Whiskey shed.
• 58:35
  It's really that. We saw it before.
• 58:37
  We've done this before where people are.
• 58:39
  Weekend DRAM roll call, by the way, please, please, please be
• 58:41
  posted on weekend DRAM roll call tonight as well.
• 58:44
  So we keep it going, but has anyone whiskey bars in their
• 58:47
  house? Has anyone got a sort of
• 58:48
  dedicated whiskey bars, whiskey areas in their house?
• 58:50
  Yeah, we've got a few over here. Yeah.
• 58:53
  Now wait a minute. Mark's got is a is a art beg.
• 58:58
  It's a strange amount of art beg you've got in the House of
• 59:01
  yours. It's a lot fantastic.
• 59:04
  Anyone else got anything built in the house or any bars and
• 59:06
  things like that as well? Yeah, Mike Brown there as well.
• 59:09
  So this will be perfect. Yeah, send your pictures to me
• 59:13
  and I can certainly give you some tips on improving or how I
• 59:17
  may improve it. Brilliant I.
• 59:20
  Believe that Greg Eckert has a great home bar as well.
• 59:23
  Yeah, Greg. Greg, Greg's actually in the
• 59:25
  middle of a really interesting conversation.
• 59:32
  After after party, Is it Greg's? Well, Greg, well, what Greg does
• 59:36
  is I think Greg's managed to get like his expense through the
• 59:39
  business so that he can suddenly go, I've got a box load of, I've
• 59:43
  got a box load of samples. I need a sample in my bar in the
• 59:46
  garden sort of thing. But no.
• 59:48
  Look, Johnny, Internet and there they are.
• 59:52
  But. Very, very generous.
• 59:53
  Johnny, thank you so much. And that's fantastic.
• 59:55
  And I'll we'll share that. Let's hear about Johnny and
• 59:57
  giving us a birthday. Friend.
• 59:59
  Thank you so much. OK.
• 1:00:01
  So ladies and gentlemen, that will sort of conclude the
• 1:00:03
  second. Now our next two drums we've got
• 1:00:06
  coming up. We've got two more drums to go.
• 1:00:07
  In fact, no, we've got four more drums to go.
• 1:00:10
  Strap yourselves in. We've got, we've got quite a lot
• 1:00:14
  of, we've got quite a lot of liquid to put in our mouths
• 1:00:17
  tonight. Here we go.
• 1:00:19
  Is it just shall we have another go?
• 1:00:20
  Everyone clapping us back in. Bye everybody.
• 1:00:24
  You know what to do. Clap us back in.
• 1:00:28
  Welcome to the whiskey stories. Big birthday, man.
• 1:00:32
  Brilliant, right? We're backlash.
• 1:00:34
  We're back. We're hired.
• 1:00:37
  They're doing well, Angus. Actually goes to show it's not
• 1:00:39
  as easy as people think it is he?
• 1:00:47
  Your microphone's not coming through there well.
• 1:00:48
  It's not ideal. Well, we don't, yeah.
• 1:00:52
  Probable issues might occur during the process of this
• 1:00:54
  podcast. What have you done with that,
• 1:00:56
  Mike? I'm not.
• 1:00:58
  You're just going to share with Ross now.
• 1:00:59
  Give me that mic. That's fine.
• 1:01:00
  I'm not OK with that. Oh, tough.
• 1:01:03
  Shut up, Ross. But yeah, it's not as easy as
• 1:01:07
  it's not as easy as people think.
• 1:01:09
  Clapping in. No, absolutely not.
• 1:01:11
  But I'm pretty good at. Right.
• 1:01:12
  Give your mic back to Ross. OK, what drums we got in front
• 1:01:19
  of at this time, who we can we welcome to the stage next gram.
• 1:01:21
  Good. But what we're going to say is
• 1:01:23
  as I say, Nicole Leslie is sitting on the edge of our feet,
• 1:01:27
  our seats there. She's like, what's the next
• 1:01:29
  party game going to be Graham. Now let me tell you one of the
• 1:01:32
  things a big person who's been really, really good to the pod.
• 1:01:36
  He's not here tonight. I.
• 1:01:37
  Call him that. He's been fantastic with us.
• 1:01:39
  Ali Baxter. Let's get a shout out.
• 1:01:41
  Ali Baxter, Fantastic now. Now Ali Baxter came on the
• 1:01:47
  podcast. He talked us through the fact
• 1:01:49
  that from his bedroom window when he grew up, he could see he
• 1:01:53
  he could see Glenn Murray from his bedroom window.
• 1:01:57
  And then we've had other people from Scotch whiskey experience.
• 1:02:00
  There's a lot of people who have worked for the Scotch whiskey
• 1:02:03
  experience are now working in whiskey, etcetera, etcetera.
• 1:02:05
  Ally Backs are still there. He does a fantastic job.
• 1:02:08
  So we also found out that he they play whiskey stories bingo.
• 1:02:14
  Now tonight, ladies and gentlemen, in this next segment
• 1:02:18
  and feature, we are going to be playing Whiskey Stories Ali
• 1:02:22
  Baxter Bingo. OK, we have a list of key
• 1:02:27
  phrase. Now, I'll be honest with you.
• 1:02:28
  I'll look to get in Bingo's card, get bingo cards printed
• 1:02:31
  out. It's a lot of money and a lot, a
• 1:02:34
  lot of hassle, right? So what we're going to do is I
• 1:02:36
  have a list of phrases that are often said on Whiskey Stories
• 1:02:42
  podcast. Wowsers current wife, keeper of
• 1:02:47
  the quiche belt, Glenn Kinchy sponsorship available.
• 1:02:55
  Wanky tasting note and Sherry tart.
• 1:02:59
  OK, now through this next segment, we will be dropping
• 1:03:03
  these words in as we're going. Now if you want to have a chance
• 1:03:09
  of winning another prize through this game, if you hear us saying
• 1:03:14
  three of them, not three in a row, if you bear in mind we've
• 1:03:17
  had like 4 drags, 5 drags. If you hear us saying.
• 1:03:21
  So once you've heard us saying three of those words, you have
• 1:03:26
  to stand up and shout Ali Baxter's bedroom window.
• 1:03:32
  And if you shout out Ali Baxter's bedroom window, you
• 1:03:34
  will be given a chance to come up on the stage and take part in
• 1:03:38
  a little whiskey challenge to win yourself another bottle of
• 1:03:41
  whiskey. How does that all sound?
• 1:03:44
  Brilliant. I appreciate that for Chuck and
• 1:03:48
  Ross. This is the first time that
• 1:03:50
  you've heard this. This is the first time that
• 1:03:53
  you've heard this. So there's a good chance that we
• 1:03:56
  just let's not go daft. The words again for the words.
• 1:04:02
  No, again, I don't have a printer in the house.
• 1:04:08
  Am I this in wood next time, Johnny?
• 1:04:11
  What we're looking for Wowsers. Current wife, keeper of the
• 1:04:14
  quiche. There they go.
• 1:04:19
  Good one. Well done Phil Glenn.
• 1:04:23
  Country sponsorship available. In that Mark Thompson 2 point O
• 1:04:31
  two gorgeous men. By the absolutely we're blessed.
• 1:04:37
  Never been seen on the whiskey stories podcast at the same
• 1:04:39
  time, right sponsorship available wanky tasting note and
• 1:04:44
  Sherry tart. So for our next drum as well, a
• 1:04:47
  man who gave us a fantastic whiskey story honestly had us in
• 1:04:52
  stitches. We didn't see it coming.
• 1:04:54
  It came out of the blue. He's coming all the way from
• 1:04:57
  holy Rood distillery. Please shoot appreciation for
• 1:05:00
  Mr. Connor. OK.
• 1:05:15
  That should work. Connor, how are you?
• 1:05:17
  I'm well, thanks. Your record as well.
• 1:05:20
  You've got you've got the work jacket on.
• 1:05:21
  Yeah, Yeah. Come straight from morning.
• 1:05:23
  So. Yeah, it's good, Good.
• 1:05:25
  What are we doing today? We were making whiskey.
• 1:05:30
  Yeah. Yeah.
• 1:05:32
  Surprisingly golden promise. Piece of golden promise with
• 1:05:38
  rummies. Wow.
• 1:05:39
  Yeah, yeah, pretty cool. Now let's go straight in.
• 1:05:42
  What drum have we got in front of us?
• 1:05:43
  Well, tell us about the drum they'll have a little chat
• 1:05:45
  about. Yeah.
• 1:05:46
  About what? What you guys are doing?
• 1:05:47
  Which one's this? The lighter of the two?
• 1:05:51
  Darker. Darker the darker, the darker of
• 1:05:53
  the two in the dark room. We're looking for the darker of
• 1:05:55
  the two. Yeah.
• 1:05:56
  And. So the reason I didn't get back
• 1:05:59
  to you was because we were racing to get 2 bottles of
• 1:06:02
  anything. So these are the last two
• 1:06:05
  bottles of a single cask cast number 89, which we released
• 1:06:09
  last year. And so yeah, you can see what
• 1:06:14
  the colour, you probably guess it's one for for the Sherry
• 1:06:18
  tarts. Get them in early.
• 1:06:22
  I'm going to do all three now, yeah.
• 1:06:30
  So it's a single cask. It's at 60%, so take it easy.
• 1:06:36
  But yeah, we used three different yeasts in it, 2
• 1:06:42
  distilling yeast, DY5O2 and DY379.
• 1:06:47
  So actually named. Oh, right.
• 1:06:49
  Yeah. You know the favorite.
• 1:06:50
  Yeah, yeah, yeah. You'll you'll recognize DY5O2
• 1:06:54
  from malt distilling and DY379 from grain distilling, of
• 1:06:59
  course. Obviously.
• 1:07:02
  And then we've used a Belluccine, which is a Italian
• 1:07:07
  sparkling wine yeast, so. Chance, the better name of the
• 1:07:11
  three. Yeah, it does.
• 1:07:12
  Yeah, better branding, so. You guys suck ass.
• 1:07:20
  Slow it down last. Yeah.
• 1:07:24
  So, so normally when we're when we're experimenting with yeast,
• 1:07:30
  we will use a kind of a distilling malt to get us the
• 1:07:33
  yield that we need, just get us alcohol and then get the kind of
• 1:07:37
  interesting flavours from from our specialty yeast.
• 1:07:41
  And so, yeah, this one is like The thing is kind of what Scott
• 1:07:47
  was saying this it's you could often end up with pretty
• 1:07:49
  challenging results. So when we use other sparkling
• 1:07:54
  wine yeast like ones from France, they are yeast killers.
• 1:08:00
  So they will actually kill the other yeast in the wash back.
• 1:08:04
  Cannibalistic. Yeast, Yeah, yeah, very much so,
• 1:08:06
  yeah, they'll you just. Ruined Chucks question.
• 1:08:07
  Ask the question I. Was just going.
• 1:08:11
  To ask if you're. Using all the yeast at the same
• 1:08:14
  time. Yeah, Yeah, we absolutely are.
• 1:08:16
  Yeah, I mean, not always, but you know, we've experimented
• 1:08:19
  with kind of adding them different ways at different
• 1:08:21
  times because Ichi's kind of has its own preferred situation and
• 1:08:28
  and sometimes they get on quite well and sometimes they really
• 1:08:31
  don't. And in this case, I think it's
• 1:08:35
  three years that actually we've used a few times and do get on
• 1:08:39
  really well. And so it's the kind of what
• 1:08:44
  they say on the packet is they'll is they'll give you kind
• 1:08:47
  of certain flavours. But in reality, when you use
• 1:08:49
  them, you just don't know. So in this one, you used the
• 1:08:53
  Polytino, which gives you kind of fruit and citrus.
• 1:08:57
  So you might be able to find that in the in the nose.
• 1:08:59
  I think it'll tiny drop of waters is like literally a drop.
• 1:09:04
  And yeah, is is enough I think to to get that nose.
• 1:09:09
  So yeah, yeah, give it a go. Yeah, thanks for sharing it.
• 1:09:11
  Now I think Fraser Arsenis will also drew you a couple of pints
• 1:09:14
  because you gave him some some some advice of where to go on a
• 1:09:18
  visit to Cork. Yes, because that that's where
• 1:09:20
  you're originally from. Is that.
• 1:09:21
  Yeah, Yeah. So that neck of the week and we
• 1:09:23
  talked about it was early doors actually, but we talked about
• 1:09:26
  your journey into whiskey and your, you told this great story
• 1:09:29
  about the 2 old boys that would set the bar.
• 1:09:32
  And because fascinating that how the whiskey industry has so many
• 1:09:38
  different entry levels and entry points into it.
• 1:09:40
  Here's Connor talked to us about yeast rays and yeast and all
• 1:09:45
  that different things, but it didn't always start out because
• 1:09:48
  you you started out just working behind the bar.
• 1:09:50
  Yeah, yeah, yeah, yeah, very much so.
• 1:09:54
  Yeah. For for years.
• 1:09:55
  I'd I'd been bartending for 20 years before I moved into the
• 1:09:59
  ceiling. And would you have thought dears
• 1:10:01
  as your personality? Like I always think that whiskey
• 1:10:04
  attracts people through different areas.
• 1:10:07
  Like it's the, it's the stories, it's, you know, it's the
• 1:10:10
  marketing effect. I'm a marketer's wet dream when
• 1:10:13
  it comes to stuff like that. Honestly, I am, I would say so
• 1:10:17
  I'm not, I'm not scared to say that like any marketers out
• 1:10:24
  there. But like, I would say that, you
• 1:10:32
  know, people approach whiskey from so many different angles.
• 1:10:34
  And I think that what we've got is we've got a little bit of
• 1:10:37
  difference on the podcast, Chuck.
• 1:10:39
  Chuck loves all the stuff about the technicals, this stuff.
• 1:10:42
  Ross, you're, you're kind of in between the flavour and this,
• 1:10:45
  this chat about the flavour. I like it all.
• 1:10:47
  Yeah, Yeah. And I, I'm getting more into the
• 1:10:50
  liking of it. All right, Chuck.
• 1:10:55
  Yeah, I mean, I met Connor years ago drinking a Nauticus
• 1:10:59
  potentially far too regular. Very proud to say that I decide
• 1:11:02
  my bathroom after the bathroom to no I.
• 1:11:04
  Guess all right. Yeah, Yeah.
• 1:11:06
  How's the leak? You've got 6.
• 1:11:10
  Urinals have you? Two, I can't do true to form,
• 1:11:19
  but yeah, no, when I would go into not not it gets quite a lot
• 1:11:21
  of time. Connor was the guy who like made
• 1:11:24
  me OK with Glenn Bergie because I'd go in quite often.
• 1:11:27
  It'd be like, we tried this Glenn Bergie and I said I really
• 1:11:29
  don't like Glenn Bergen. Just just.
• 1:11:33
  Just try this one. And the co-owner, well the the
• 1:11:37
  create the founder and creator of what?
• 1:11:41
  What about Glenn Bergie? Is that you?
• 1:11:43
  Are you the founder and creator of What About Glenn Bergie?
• 1:11:46
  Yeah. Really thank you.
• 1:11:48
  Thank you for. People that don't know what?
• 1:11:52
  What? Yeah.
• 1:11:54
  What about Glen Burgie guys? What about Glen Burgie as a
• 1:11:58
  Facebook page with about 70 of us all white sad men?
• 1:12:05
  Facial hair. Is there even that many?
• 1:12:08
  I'm on it. There's about 70 of us now.
• 1:12:10
  So basically what you do is you order a Glen Burgie, you take a
• 1:12:12
  photo of it, you go look at this Glen Burgie.
• 1:12:17
  It's a vibrant community, you know, Rich.
• 1:12:19
  Story. People comment #nerdy Bergie,
• 1:12:23
  hashtag cool Bergie, hashtag summertime Bergie, whatever you
• 1:12:26
  want. But it has to be said, I mean,
• 1:12:28
  Glen Bergie is a crack and drop. It's a great drunk.
• 1:12:30
  But let's talk about this. I've just had some water to
• 1:12:32
  that. I'm going to say as well, just
• 1:12:34
  say about friends, as soon as during your tour of Cork, what I
• 1:12:37
  loved about your podcast episode Corners talking about you're
• 1:12:41
  doing this tessellation course and through lockdown we actually
• 1:12:45
  had somebody then go and do that course.
• 1:12:47
  Yeah. From listen to your podcast and
• 1:12:49
  that was Fraser Suez and he didn't pass it, but I think
• 1:12:54
  that's really good that you inspired the younger generation
• 1:12:57
  of whiskey drinkers. To at least try.
• 1:12:59
  Yeah, yeah, yeah. By the knowledge, but he.
• 1:13:04
  Learned a lot so. A bit of his powers.
• 1:13:05
  Whiskey we're talking about, Yeah.
• 1:13:07
  And you sent us, and you. Sent us and and I don't think
• 1:13:10
  you even got to try it because I think the three of us demolished
• 1:13:13
  it. I mean, we are looking for
• 1:13:14
  sponsorship, right Gregor? We're going to get Nicole up as
• 1:13:22
  well. We'll get oh, here we go.
• 1:13:25
  See you're all chat. Nicole, when's the next game
• 1:13:28
  there first to shout out right, We've got a caller here.
• 1:13:32
  We've got a caller here, right? Greg, pair of you're up a cup.
• 1:13:35
  We're going to do a Whiskey Stories whiskey challenge.
• 1:13:42
  Right? Dance off.
• 1:13:46
  Yeah. We're just going to get you a
• 1:13:47
  dance. Right.
• 1:13:48
  How do you spelling? Well, Well, good.
• 1:13:53
  We've got a level playing field here.
• 1:13:55
  Right. What we're going to do is I'm
• 1:13:57
  going to get you to shout your name out.
• 1:13:58
  We've got three. No, you need to shout your name
• 1:14:03
  out. No, no.
• 1:14:03
  Apparently someone had to spell your name for the bottle sign
• 1:14:05
  that you said, right? So what's the first one?
• 1:14:09
  What? I'd say is we've got, I've got
• 1:14:11
  10 distilleries. So I would say they have to pick
• 1:14:13
  a number between 1:00 and 10:00. Yeah, that's right.
• 1:14:15
  Pick a number between 1:00 and 10:00, right?
• 1:14:17
  And you've got 3 distilleries. You have to spell right
• 1:14:21
  correctly to walk away with it. And you get one chance.
• 1:14:25
  One chance they they are right 22 that well no one distiller
• 1:14:33
  right? Fuck it, everyone's a winner. 1
• 1:14:35
  distilleries you've got to spell right?
• 1:14:36
  Some of these are really easy, and some of these are really,
• 1:14:39
  really, really hard. So it's a real minefield.
• 1:14:42
  Right. So we'll go with Greg first.
• 1:14:44
  What was your, in fact, no, sorry, what's your name again?
• 1:14:47
  Chris. Chris, we'll go Chris.
• 1:14:49
  Chris, second number 10/7. Can you spell for me Royal Loch
• 1:14:55
  Nagar? What?
• 1:15:09
  Were you calling? It royal, right?
• 1:15:12
  Chris, how do you go? RO.
• 1:15:16
  YALLOCHNACHAR. LOCHNAGAR.
• 1:15:29
  Lucky, Chris. Thanks for thanks for coming
• 1:15:31
  along that. Was one of the easier ones as
• 1:15:33
  well. OK, Greg, pick a number between
• 1:15:37
  1:00 and 10:00. LAG G1 and 10.
• 1:15:42
  What? Can you pronounce?
• 1:15:47
  That for me. Altavania.
• 1:15:49
  Please. Altavania.
• 1:15:53
  Altavania. ALLT.
• 1:15:56
  Yeah. Space AH.
• 1:16:00
  No. And the bingo goes on.
• 1:16:05
  The bingo will carry on into the next round, but we've had three
• 1:16:08
  of the words on it. Let's hear it for our players,
• 1:16:10
  Chris and Greg. Well done.
• 1:16:16
  But Connor, so. So tell us about.
• 1:16:18
  So this drab here, you've told us about the East.
• 1:16:21
  What's the age of the drab? We don't normally disclose it.
• 1:16:25
  All right, OK. The the idea is that it should
• 1:16:28
  be flavour forward. Really.
• 1:16:30
  That's. That's and what's the flavour?
• 1:16:31
  What are the flavour notes then that we should be getting from
• 1:16:33
  that? Well, I think with a little bit
• 1:16:37
  of water, especially on the nose, you'll get that.
• 1:16:40
  The citrus and the fruit. I will say like we opened in
• 1:16:45
  2019. So you can imagine it's not a
• 1:16:47
  nine year old or a 10 year old, right?
• 1:16:48
  So yeah. But yeah, it's I get a little
• 1:16:53
  bit of kind of about Samic vinegar and tomatoes from the
• 1:16:57
  nose. Bye, bye.
• 1:16:59
  Yeah. And then?
• 1:17:00
  That's a good wanky. Taste.
• 1:17:01
  That's a good dad. That's Italian yeast.
• 1:17:04
  Yeah, exactly. Yeah, we're still playing on
• 1:17:07
  guys Ali Wax's bedroom window. We've got another three to go.
• 1:17:15
  There you go. Anyway, look, Connor, thank you
• 1:17:17
  so much for coming on. Thank you so much for supporting
• 1:17:19
  the podcast as well. And thank you for giving us one
• 1:17:20
  of the best whiskey stories. The priest and the ginger boy.
• 1:17:23
  If you haven't heard that, go back and listen that.
• 1:17:25
  Let's see another Connor O'Keefe and the Drum there.
• 1:17:32
  What's it Connor? What's sorry?
• 1:17:34
  Is this holy? Rood signal is this holy Rood
• 1:17:36
  signal because Chuck's just good.
• 1:17:37
  Cascades, you know, what was the name of the DRAM?
• 1:17:39
  Is this cascade tonight, cask 89 of Holy Rood.
• 1:17:42
  Very well done. Thank you so much.
• 1:17:44
  Now our next DRAM, we're going to be welcome Ryan McCaffrey up
• 1:17:47
  from Tree Cara for our next DRAM.
• 1:17:50
  Let's hear it for Ryan. Nice.
• 1:17:58
  One, thanks for coming on, Ryan. I didn't turn up to the podcast.
• 1:18:01
  No came on. Were you?
• 1:18:04
  Were you at the in the Butlin? He was.
• 1:18:05
  On I was not though. But I know Ryan.
• 1:18:09
  I'll get him on just fine. We know, We know I'm.
• 1:18:10
  Here for this. One, I'm here for this one,
• 1:18:13
  Ryan, introduce the DRAM that we've got here from three Cara.
• 1:18:18
  So I've got so Tricara's, a single independent bottler and
• 1:18:23
  bottle single cast whiskey. So what I've got for you is
• 1:18:27
  tonight is Glenn Lossy 10 year old.
• 1:18:31
  It's it's cash strength 52.4. It's quite low for cash
• 1:18:35
  strength, I suppose. And it's it's one that's been
• 1:18:39
  matured in a refill bourbon cask, but finished in a first
• 1:18:43
  fill bourbon cask for 21 months. So just over a year and a half
• 1:18:48
  or between a year and a half and two years, I suppose.
• 1:18:51
  So just gives that wee bit extra lift of the flavours you'd
• 1:18:54
  expect to get from a kind of bourbon American white oak
• 1:18:57
  maturation. So yeah, very tropical, but a
• 1:19:00
  spicy notes coming through as well, but also that kind of
• 1:19:04
  light kind of fruitiness, so. Glen Lossy is a distillery.
• 1:19:08
  That's one of these kind of workhorse distilleries for
• 1:19:10
  Chivas, isn't it? But.
• 1:19:13
  Diageo. Diageo, you'll not be getting
• 1:19:15
  your keeper of the quiche anytime soon, I guess.
• 1:19:18
  Another, another, another. Five years to go, Graham.
• 1:19:24
  But like rice, how do you get how do you get hold of like tree
• 1:19:29
  car that came on yourself and Ola?
• 1:19:31
  Yeah, I get 5 Lassie coming in from Kirkcaldy as well.
• 1:19:34
  My current work wife. No, you.
• 1:19:41
  Got an adjacent that was Fraser adjacent.
• 1:19:43
  Right, Fraser adjacent. Out you come.
• 1:19:48
  Now here's the thing. Fraser's good at spelling.
• 1:19:51
  But he's not good at spelling. He's got to spell Ola
• 1:19:54
  Lopatovska. You actually pronounced him, you
• 1:20:00
  know that's good. Right, so we go.
• 1:20:01
  We go to spelling again. Have we got another challenge?
• 1:20:03
  For them, if we have another challenge, what is the other
• 1:20:07
  challenge? We've not got a spell.
• 1:20:08
  We're not going to, OK. Jason, Jason, give us a number.
• 1:20:13
  Like we could dance off. Jason, give us a number between
• 1:20:17
  1:00 and 10:00. There's not one or seven I'll
• 1:20:19
  give. A3.
• 1:20:21
  Three can you please spell for us brew Claddy?
• 1:20:27
  That's a That's a bloody hard gin.
• 1:20:29
  BRUI. Yep, CHLA double DICH.
• 1:20:36
  East. East has.
• 1:20:40
  A chance. He's won a prize anyway.
• 1:20:44
  Well done. There we go.
• 1:20:45
  There we go. Wait.
• 1:20:47
  Freezer. Sit down.
• 1:20:50
  Freezer. Pick a.
• 1:20:51
  Pick a number. Pick.
• 1:20:54
  A number between 2:00 and 10:00 that's not 3 or 7.
• 1:20:58
  This is a challenge, right? You've.
• 1:21:03
  Got an easy 1 though spell Arden hoe.
• 1:21:14
  And we've got a truly nice. Well, that way, do you like
• 1:21:23
  Gordon Macphail? Then again, brilliant, but well
• 1:21:28
  done, right. You've you've cost us a bottle.
• 1:21:32
  Well, I tell tree Cara then like, you know, for vague
• 1:21:36
  spirits, Tree Cara independent bottling.
• 1:21:38
  What's what's it been like for you this year?
• 1:21:40
  What's it been like for you guys?
• 1:21:41
  We hear different stories. It's a tricky, it's up and down
• 1:21:44
  at the moment in the in the whiskey world.
• 1:21:45
  But you know, we had a chat with Woody and Megan the other night
• 1:21:48
  there. It was on this week's podcast.
• 1:21:49
  And these guys don't know any different.
• 1:21:52
  They've been working hard all the time.
• 1:21:54
  What about yourselves? What's it been like?
• 1:21:56
  Yeah, quite similar and honest I think.
• 1:21:58
  I think the benefit for us and individuals etcetera is we are
• 1:22:01
  quite new. We're all kind of three years
• 1:22:03
  old or thereabouts. So we've got kind of markets
• 1:22:06
  that we've we're not in, we've got shops that we're not in,
• 1:22:09
  we've got new shops that we can approach.
• 1:22:16
  You know, so for example, we're in the US with Joe's as in.
• 1:22:28
  Oh wow. Wow.
• 1:22:30
  Jerry, Jerry. Jerry.
• 1:22:32
  Where's the air? They're in Denmark.
• 1:22:34
  But we're not, you know, so. You know you're in a spirit.
• 1:22:40
  Drink handful. They were asked.
• 1:22:44
  We weren't. So no, if if you're likes of the
• 1:22:56
  big boys like Diagio and Chivas and stuff, you're probably
• 1:22:59
  already everywhere. So if you're seeing a downturn,
• 1:23:01
  you're seeing people drink less, you're going to struggle.
• 1:23:04
  Yeah. Well, yeah.
• 1:23:06
  We've got new places we can go, new markets we can try and tap
• 1:23:09
  into, which is still difficult, yeah, because a lot of
• 1:23:11
  conversations we have is, well, we're kind of sitting on a lot
• 1:23:13
  of stock. We're not selling at the moment
• 1:23:15
  or taking on new brands. But yeah, we've got a lot of
• 1:23:18
  growth opportunities. So yeah, we're seeing a kind of
• 1:23:20
  increase in our in our sales. And I'd say one of the best
• 1:23:23
  drams I've had this year is a Breeze of Glen Levitt 30 years
• 1:23:30
  bottled by Tricara, which is just a outrageously tasty.
• 1:23:35
  Well, the last one I'd say. I'm sorry the the.
• 1:23:38
  You're not allowed to speak. No.
• 1:23:40
  I know what you're asking. It's microphone.
• 1:23:46
  Use Ross's mate. Use Ross.
• 1:23:48
  Something very interesting you You were at a whiskey festival
• 1:23:50
  and you charged for that DRAM, so people had already paid to
• 1:23:54
  get in the festival you. Say now you're getting it back.
• 1:23:56
  Which is an which is an interesting decision to do that
• 1:23:58
  because obviously but but explain the decision behind that
• 1:24:01
  because that's not something easy.
• 1:24:03
  Yeah, in. Scotland.
• 1:24:05
  So when we're an independent bottler, you're kind of when,
• 1:24:08
  when you go to the certainly in the UK, you're you go to these
• 1:24:11
  festivals and it is sometimes a bit of a free for all.
• 1:24:15
  So we wanted to kind of showcase the whiskey, but at the same
• 1:24:18
  time we didn't want to be kind of poured in away.
• 1:24:20
  It's only 124 bottles. We didn't want to be poured in
• 1:24:23
  away hundreds of pounds worth of whiskey to people that are just
• 1:24:26
  buying. Oh, that's very odd.
• 1:24:27
  I'll try that. So Scottish festivals that last
• 1:24:29
  five minutes, what's the oldest one you've got?
• 1:24:31
  Yeah. But people what people paid.
• 1:24:34
  And people paid. It's it's, you know, people are
• 1:24:37
  every single parent. Well, I'd say 99% of the people
• 1:24:41
  that I've done that with, they went, yeah, fair.
• 1:24:42
  Enough. You charge, you charge.
• 1:24:43
  Them a five or five, the only other option would be we
• 1:24:45
  wouldn't take it. Yeah, because if if you're going
• 1:24:47
  to a big festival, I'm not going to take if I know I'm going to
• 1:24:50
  be poured IN234 bottles. And probably likelihood is no
• 1:24:53
  one's going to buy a bottle. They're just trying it.
• 1:24:56
  Do you feel do you feel that people listened more about the
• 1:24:59
  whiskey? Well, without a date.
• 1:25:00
  Oh, without a date. Because any time I've done a
• 1:25:02
  European whiskey festival, Scottish whiskey Festival is an
• 1:25:05
  absolute sham from a provider's point of view.
• 1:25:08
  And from a business point of view, because you go to European
• 1:25:10
  whiskey festivals, they actually care about what they're
• 1:25:13
  thinking. Yeah, we are spoiled past.
• 1:25:15
  Here in Scotland. You put your, you put your glass
• 1:25:18
  out, you've got 3 1/2 hours and you see how many dramas you can
• 1:25:21
  get in and you've got all boys pre gaming it and post gaming it
• 1:25:24
  sort of some some. Some I've done it, I've done it.
• 1:25:28
  I've been, you know, my first experience of kind of whiskey
• 1:25:31
  festivals was the whiskey Fringe, you know, back, you
• 1:25:34
  know, late, late 2000s and stuff.
• 1:25:36
  And it was just, yeah, as, as a, as a university student at
• 1:25:39
  Edinburgh, it's just like, oh. Yeah.
• 1:25:41
  But next one, next one, next one, you know, I, I remember
• 1:25:44
  kind of going to the whiskey fringe and then they used to do
• 1:25:46
  the book class I made. They still do.
• 1:25:48
  And you'd, I'd tick off it. I want to try this, this and
• 1:25:50
  this. And I remember looking at it
• 1:25:51
  going, I've just ticked 60 jams here.
• 1:25:53
  That's. That's ridiculous.
• 1:25:54
  Well, well, there's a there's a clip that never made it out for
• 1:25:57
  our whip behind the scenes. A clip when I went around at
• 1:26:03
  Whiskey Fringe. For for those off camera, Dougie
• 1:26:06
  is. Well, really.
• 1:26:08
  Cringing here. No, no, no, I I got chanted to a
• 1:26:11
  female, a lady. She was a lovely lady actually,
• 1:26:13
  and she was like I. Said your ex-wife.
• 1:26:17
  I said to her so you she had a notepad and everything with her
• 1:26:22
  and I was like how's your day been?
• 1:26:23
  And I was trying to interview her and the reason I want to
• 1:26:25
  speak to her was she clearly had a a plan.
• 1:26:29
  Turns out her plan was to get pissed.
• 1:26:33
  Fair play, Hazel. It wasn't Hazel, right?
• 1:26:40
  I would say this, but I've got this footage of me Speaking of
• 1:26:43
  this woman, be like, right, you've got a notepad and it's
• 1:26:45
  like I'm not that fucking. I was like, right, so because I
• 1:26:50
  was sort of saying, do you want to come and try stuff?
• 1:26:52
  Just want to try whiskey and I wanted to do this and I went to
• 1:26:55
  that. But you got a notepad.
• 1:26:56
  But she was with people who were of that elk who did want to come
• 1:26:59
  and they had you plan. They were looking at it and
• 1:27:02
  saying, and I think that's what you have to look at from a
• 1:27:04
  whiskey festival's point of views.
• 1:27:06
  People want to get good value in their money.
• 1:27:08
  But then we've also I've got the clip.
• 1:27:10
  We put it out at the moment whiskey festival, which was a
• 1:27:12
  great whiskey festival We really enjoyed.
• 1:27:13
  But ask the guy, we tried much today, certainly went row one,
• 1:27:17
  right? And I'm saying, is anything
• 1:27:20
  stood out for you? And he was like, not really at
• 1:27:22
  the moment, but I was like, no wonder because there's about 14
• 1:27:24
  stalls in row one and it's only 45 minutes into this whiskey
• 1:27:27
  festival. So you've had 14 drams in the
• 1:27:30
  space of 40 minutes or whatever. So it becomes a difficult thing.
• 1:27:34
  So at least when you put that price point on a DRAM, first of
• 1:27:38
  all, there's a thought process I've got, is this, is this good?
• 1:27:40
  Am I worth there? And look tap and go fiber when
• 1:27:43
  you actually look at the value of that whiskey and you look at
• 1:27:45
  the bottle. It's a small bar to entry, you
• 1:27:48
  know, not prohibitive. It's, you know, it's good value
• 1:27:50
  for money. I mean that that particular
• 1:27:51
  whiskey's available at the Balmoral Hotel, for example.
• 1:27:54
  And wow. Isn't it good?
• 1:27:58
  I don't even have to say sponsorship still available.
• 1:28:00
  Do you know what? Do you know what, Ryan I'm at?
• 1:28:02
  The Balmoral of that for a fiver.
• 1:28:03
  Do you know Ryan? I've, I've always respected you.
• 1:28:09
  I'm a business. Yeah, Angus, shut up.
• 1:28:18
  Listen, right? Remind us again, what's this
• 1:28:19
  we've been drinking? Any wacky tasting notes from the
• 1:28:22
  Glenn Lossy 10? With no more fucking whiskey you
• 1:28:26
  give away. Surely should be points off if
• 1:28:29
  you cannot count to 3 like. And that's it, keeper of the
• 1:28:33
  quiche. But all right, so this is so
• 1:28:37
  it's a Glenn lossy. Like lossy 10 year old, it's
• 1:28:40
  from our ninth release. So Tricara translates to three
• 1:28:43
  pillars for for those who don't know, kind of nod to the fact
• 1:28:46
  that Scotch whiskey or or single malt Scotch whiskey is made with
• 1:28:49
  only three ingredients, watermelon yeast.
• 1:28:52
  So we do our releases in batches of three as well.
• 1:28:55
  We kind of, you know, do the odd week and a special bottling for
• 1:28:58
  a shop or whiskey podcasts or speak to.
• 1:29:01
  Her speak to her for our third body.
• 1:29:05
  But generally we do a kind of general release in batches of
• 1:29:07
  free. So it's from our ninth release.
• 1:29:08
  It's not out yet. It's going to be coming out in
• 1:29:10
  the in the next few weeks. And what with this retailer
• 1:29:11
  then? This will be about £75 a bottle.
• 1:29:14
  Brilliant. So half strength, 1 of 200 and I
• 1:29:17
  don't even know 30 bottles are there about lovely nice nice
• 1:29:21
  easy drinking whiskey. Bro, let's hear it for Ryan
• 1:29:23
  McCaffrey from Tree Cara and also Connor O'Keefe from Holiday
• 1:29:27
  Distillery. We've got two more drams to go
• 1:29:30
  guys, so the same rules apply. Head out that direction, get
• 1:29:34
  your. And one of those drams is, well,
• 1:29:37
  in fact, both of those drams I'm going to predict can be pretty
• 1:29:40
  special because one of them will be the Woodrows of Edinburgh
• 1:29:43
  Whiskey Stories spirit drink. But we've also got Mike and
• 1:29:48
  Jake, who are well warmed up for this evening to pop on at the
• 1:29:52
  podcast and talk us through what those two guys have decided to
• 1:29:56
  bring along with them. So it's going to be special.
• 1:29:58
  Shall we try again? Right, everybody, you know what
• 1:30:01
  to do. Clap us back in.
• 1:30:04
  Welcome back to Let's get stories big birthday back.
• 1:30:09
  Wow, we've had 123456 drums. Don't say we're not good to you,
• 1:30:17
  but I tell you what, ladies and gentlemen, there are two guys
• 1:30:20
  who have been here far too long. Actually, I said it was a, I
• 1:30:23
  said. Young hot men and whiskey.
• 1:30:25
  I said. I said arrive for about arrive
• 1:30:29
  for about 6:30. We're here at 5:45 and they've
• 1:30:33
  just been giddy. Wait till you see what we've
• 1:30:35
  brought here because they haven't even told us what we've
• 1:30:37
  got now. I have absolutely made sure that
• 1:30:40
  everything is being recorded right now because every time
• 1:30:43
  this man seems to come on the podcast, I make a cock up when
• 1:30:46
  it comes to recording, right? I don't know how many times
• 1:30:49
  you've been on the pod before, but please show your
• 1:30:51
  appreciation. It's Mike Brown and Jake and
• 1:30:54
  gay. Brilliant.
• 1:31:00
  Chucks Thunder mic on. Chucks, chucks, Chucks gone
• 1:31:03
  home, Chucks gone because the plumbers in and you go squeeze
• 1:31:08
  in lads. First of all, I just want to
• 1:31:11
  say, Jake, thank you so much for wearing a not wearing a shirt
• 1:31:16
  because every time I see you with a shirt on, you've got
• 1:31:19
  about two buttons down. So it's absolutely fantastic
• 1:31:21
  here, Mike, great to have you here again, Fantastic Splash,
• 1:31:25
  everyone splash, splash. Honestly, it's brilliant
• 1:31:28
  pleasure. And obviously as well for all
• 1:31:30
  over it. Exactly.
• 1:31:31
  He knows what he's doing. I meant it.
• 1:31:33
  He knows what he's doing. You know, you both guys, you
• 1:31:37
  guys, you've been big, big supporters of the podcast.
• 1:31:39
  Honestly, Mike, first of all, I had to message you a couple of
• 1:31:45
  days after we recorded and have to say I'm really, really sorry
• 1:31:48
  it met you for the very first time and accidentally deleted
• 1:31:51
  your episode that was. What I mean it was not for as
• 1:31:54
  well. I mean, it was, it was quite
• 1:31:56
  brutal. And actually the second time we
• 1:31:58
  did the podcast, you went there. And so I started to think, you
• 1:32:02
  don't like me. It does.
• 1:32:05
  Right next to you now. Thanks and Jake, that's.
• 1:32:09
  A shame because the second time you came on I also couldn't make
• 1:32:11
  it. Oh, you've been.
• 1:32:13
  You've been great. You.
• 1:32:14
  You. And then Angus hates Jake Angus.
• 1:32:16
  Yeah, I like yachts, though. I like yachts.
• 1:32:20
  Yeah, yachts. Do you?
• 1:32:21
  What are you doing next summer, Ross?
• 1:32:25
  Ross has got some spaces to fill.
• 1:32:26
  But Jake, you've been really, really good to us.
• 1:32:28
  And what I love is the consistent theme.
• 1:32:31
  Is that what I love? And Ian McCoy, Distillers have
• 1:32:33
  been big part big pals in the pods, really supported the
• 1:32:36
  podcast. We had some fun with them with
• 1:32:39
  Gordon and Das It goes Rosebank, Rosebank, Glen going, Glen
• 1:32:43
  going, getting taken around, treated to a lobster sandwiches
• 1:32:46
  from Greg's. Who knew Greg's did lobster
• 1:32:48
  sandwiches. But anytime you guys come on the
• 1:32:50
  podcast, you bring good stuff, really good stuff.
• 1:32:54
  Honestly. We've had Little Mills, we've
• 1:32:57
  had Rosebank, we've had Glenn coins 21, sorry Tandu 20 ones
• 1:33:03
  we've had going. 24 White. Going quite 24 white, we've had
• 1:33:07
  loads of great stuff and. We've also had the Glen going.
• 1:33:09
  I personally blended myself. Yes, we've had some really good
• 1:33:12
  stuff, some would argue. The pinnacle.
• 1:33:14
  The pinnacle of Glen going blending.
• 1:33:16
  Yeah so Jake explain to I messaged you guys I said fancy
• 1:33:21
  it are you coming along the whiskey stories big birthday
• 1:33:23
  bash great to have you here holy stipulation is I need you to
• 1:33:26
  bring 2 bottles or something what have you brought What are
• 1:33:28
  we drinking drum number one right now so.
• 1:33:32
  We do a lot of stuff with sort of NPD in the background and we
• 1:33:34
  just play right with things. This is something that I've had
• 1:33:37
  an idea for for a while, but you can't really do for sort.
• 1:33:40
  Of. Marketing reasons and the SWE
• 1:33:43
  overlords has sort of come down to us.
• 1:33:46
  Sorry buddy about that. So this is something I've like
• 1:33:53
  cussed and blended for this event.
• 1:33:55
  And the reason we're giving this bottle a secret was because we
• 1:33:58
  you pass that around. Have we look at?
• 1:34:00
  That for you guys, so just just for the benefit of you guys,
• 1:34:03
  they've not seen this at all. And if if whiskey bottles were
• 1:34:09
  made by ChatGPT, I thank you. I thank you, I thank you.
• 1:34:14
  We'll pass that ball right, because I want everybody who can
• 1:34:17
  take a photo of this and stick it on the weekend tram roll.
• 1:34:19
  This is so good. I have always wanted to be on
• 1:34:21
  the Facebook ball. So that's a very generous
• 1:34:24
  mustache. Is he in a shirt or?
• 1:34:30
  He's in a shirt and he's got his top 3 bottles?
• 1:34:33
  I would have added a chat CCP that I wanted his shirt to be a
• 1:34:37
  wee bit open, which my chat CCP was like Are you sure?
• 1:34:40
  That sounds a bit creepy. Nice chick.
• 1:34:44
  Yeah, the player on holiday was got a slightly larger nose being
• 1:34:48
  a blender, so that's totally fine as well.
• 1:34:50
  Brilliant. So.
• 1:34:51
  So what is this? So in this, so this is what
• 1:34:53
  we've sort of what I've treated as like a Glen going decades and
• 1:34:59
  what you're drinking is a technically 12 year old whiskey.
• 1:35:03
  Technically 12 years old. A technically 12 year old, but
• 1:35:05
  I've tried to essentially replicate everything good about
• 1:35:08
  Glen going but use big historical points throughout of
• 1:35:12
  Glen going history. So we're using the 12 year old
• 1:35:14
  recipe which is. A lot of anyone here A better
• 1:35:19
  bourbon? A better bourbon.
• 1:35:21
  I want percentages I want. Percentages for 30%, no, I
• 1:35:24
  think. It's not, no. 70 percent, 70%.
• 1:35:26
  Bourbon. Anyone here from there Not?
• 1:35:27
  Sherry No. No.
• 1:35:28
  Is this if you didn't fucking listen?
• 1:35:30
  Anyone. We've done a lot of drugs.
• 1:35:33
  Anyone doing Glenguin malt W experience here?
• 1:35:35
  We did the Glenguin malt master experience it was.
• 1:35:37
  Absolutely. So you're looking at about 60%
• 1:35:39
  refill, 20 bourbon, 20 Sherry. It's the it's the whiskey you.
• 1:35:44
  First picked up on the left hand side, so basically on the left
• 1:35:47
  hand side as you the. One the one Sham gave you, yeah.
• 1:35:52
  It's the darker one of the two. I think it's only marginally.
• 1:35:57
  So we're going that sort of 64, sorry 602020, but the 20% from
• 1:36:02
  the bourbon you're getting from the 24 year old white oak, the
• 1:36:05
  20% from the Sherry you're getting from a combination of
• 1:36:08
  the 25 year old. Wow, hang on.
• 1:36:11
  And the newest unreleased teapot as well.
• 1:36:13
  It's in there. Hang on, Jake, before you go
• 1:36:14
  into this, just clarify. So this is the thing.
• 1:36:16
  We're 12 years old. However, the entire concept of
• 1:36:19
  this is that it's not the regular 12 year old.
• 1:36:22
  Just to clarify. Yeah, because you've just said
• 1:36:24
  there's 24 year old fight open. Yes, yeah.
• 1:36:26
  So, well, so like the base of it is about 20% of Glen going 12,
• 1:36:29
  right. But then the bourbon element
• 1:36:31
  we're implementing is literally Glen going 24.
• 1:36:35
  The Sherry element is a combination of the Glen going 25
• 1:36:38
  and the newest unreleased teapot that'll be released soon.
• 1:36:42
  Because we're missing a little bit of oak spice through from
• 1:36:45
  the 24. I've added in a bit of Mizanara
• 1:36:48
  into there as. Well, the Mizanara bot is Anara.
• 1:36:51
  As well as to sort of highlight Glen Goyne's experimental side.
• 1:36:55
  We a little while ago we had Glen going 10 year old and we
• 1:37:00
  stuck it into a port pipe and 23 years later here we are.
• 1:37:04
  So a 23 year finish and that's still finished Graves after
• 1:37:08
  maturation. It's a finish 23 year finish on
• 1:37:11
  that whiskey. So we've got a little bit in
• 1:37:13
  there to bring that intense nuttiness and the spice and then
• 1:37:16
  making up the major refill element.
• 1:37:17
  You've got a really beautiful 79 cask and then topping off, we've
• 1:37:22
  got Glen going 50 that's. Been Glen going. 50 So there's
• 1:37:26
  50 year old whiskey in this 12. Year old, so it's about 15
• 1:37:29
  percent 53 year olds. 53 year old person.
• 1:37:32
  This is a proper one of one. Wow, ladies, gentlemen, you guys
• 1:37:39
  could come back. It's like a Glenn going greatest
• 1:37:44
  hits basically. It really is.
• 1:37:45
  I mean, that was the idea. It was to basically celebrate
• 1:37:48
  Glenn going major milestones over the time but still create
• 1:37:51
  something leave that's a good match.
• 1:37:53
  Have you got more bottles with those labels on them?
• 1:37:55
  No, that's that's all there is. We had to snack snook that out
• 1:37:58
  today actually. Well, look, honestly, guys,
• 1:38:00
  yeah, I would say you know, it's it's what you brought in
• 1:38:05
  fantastic love it to bets and I can't thank you enough for that.
• 1:38:08
  And I'm sure everybody here is enjoying that drama.
• 1:38:10
  It's very special. Let's hear it for for Jake and
• 1:38:13
  Mike brilliant and the support that Ian McCoy distillers have
• 1:38:18
  given us over the over the two years that we've done this.
• 1:38:21
  You guys have been great for coming on.
• 1:38:23
  But I would say I I actually I talked about it on this week's
• 1:38:25
  episode, but time do 10, you know, I put in the whiskey
• 1:38:31
  stories newsletter and I talked about Tam do 10 having a real
• 1:38:34
  and I never got a chance to actually explain it because
• 1:38:36
  Chuck was sitting beside us at the time.
• 1:38:38
  So Tam do 10 was a gateway whiskey for me.
• 1:38:41
  A whiskey story here was basically a Sherry tart stream.
• 1:38:44
  Well, it started over and and yeah, it is.
• 1:38:47
  Well, we're not playing bingo anymore.
• 1:38:49
  So Obede Camden run it whiskey. But the point of the matter was
• 1:38:55
  was I went to Scotch with an ex current girlfriend and if she's
• 1:39:06
  listen, Hi Sarah. But but what happened was I went
• 1:39:12
  to Scotch for the very first time, walked into the room and
• 1:39:14
  at that point I kind of felt to myself like I kind of know a
• 1:39:17
  little bit about what's get heard about this guy called
• 1:39:19
  Billy Walker and this will age it.
• 1:39:20
  At the time, Billy Walker was still Glenn Drona and Ben Rhea.
• 1:39:24
  And I asked the guy who served me, have you got anything sort
• 1:39:28
  of like that? And he said, I've been REACT 12.
• 1:39:29
  That's why that's what he had. That's all I could afford at
• 1:39:32
  Scotch at the time. And he came back and he served
• 1:39:35
  it to me. And he said, can I just ask you,
• 1:39:37
  are you Graham Kogela? And I went, well, yes, I am.
• 1:39:44
  I thought I was going to actually bring it.
• 1:39:46
  I always carry an autograph pen with me just in case these
• 1:39:49
  occasions occur. But he said that it's me.
• 1:39:51
  I'm Chuck Kerr. I went who?
• 1:39:53
  And he went Chuck Kerr. We're at school together and
• 1:39:55
  that was the first time Chuck was working that night.
• 1:39:58
  Certainly Benny. And then what happened was he
• 1:40:02
  asked me what do you want next? I said you pick something that I
• 1:40:05
  and he gave me a Tam do 10. First time I've ever had Tam do
• 1:40:09
  in my life. And just seen the bottle, the
• 1:40:11
  the logo and everything about that.
• 1:40:13
  But then what I really loved was I felt different, felt unique.
• 1:40:16
  I felt special having that DRAM because it was a bit different.
• 1:40:19
  And I would tell people about that DRAM.
• 1:40:21
  You ever had a time to attend? If someone said no, I'd tell
• 1:40:23
  them all about it. If someone said aye, we would
• 1:40:25
  bond over it. My brother, he'd never had it
• 1:40:28
  before. I gave it to my brother, he
• 1:40:30
  loved it. We were able to bond over that.
• 1:40:32
  It's played a big part. Then they then discontinued it.
• 1:40:35
  All that kind of stuff. But it's fantastic and you guys
• 1:40:38
  get to one of you gets to sort of blend this stuff together and
• 1:40:43
  the other one gets to travel the world like you.
• 1:40:45
  Where have you just back? Where did you just back from?
• 1:40:47
  I just came back from, it's going to sound really tough.
• 1:40:50
  I was in Chicago, in New York. It was all right.
• 1:40:55
  It was all right. It was OK.
• 1:40:56
  It was OK. It's all right.
• 1:41:00
  It was actually, it was quite a good laugh.
• 1:41:02
  So I was in New York and I was absolutely starving.
• 1:41:05
  And I was supposed to meet a salesperson at like 10 in the
• 1:41:08
  morning. So I was like, I went down the
• 1:41:10
  street in the center in New York and I was 9:00 in the morning.
• 1:41:13
  I was like, I'm absolutely starving.
• 1:41:15
  And I found a cafe on the corner of where I was staying at.
• 1:41:18
  And it was the only person I could find that could actually
• 1:41:20
  eat at. And it was a $30 sandwich.
• 1:41:23
  Wow. Which just to clarify, I did not
• 1:41:25
  get my expenses. That was my I paid for it myself
• 1:41:29
  and that was skin afterwards. That's tough.
• 1:41:32
  I didn't eat anything for the rest of the day and yeah, it was
• 1:41:35
  good. There you go.
• 1:41:36
  There you go and Jake, what are we?
• 1:41:37
  What are we looking forward to right now from from Glenn going
• 1:41:40
  Tam do Ian McLeod is tellers. So I would say the the missing
• 1:41:44
  arrow that's in there, but that's basically entirely sold
• 1:41:48
  out. Yeah, it's across the UK.
• 1:41:50
  You'd have to go to extra markets for that.
• 1:41:53
  We're working on other stuff in the background and things I
• 1:41:55
  can't talk about. Yeah.
• 1:41:56
  And do you think? You'll be ascension to the Oak
• 1:41:58
  masters, which is what the Mizanara and the White Oak have
• 1:42:02
  been. There will be another one coming
• 1:42:03
  to that of a different oak type. I can't say.
• 1:42:08
  And do you think that Going Going or Tandu or any of the
• 1:42:13
  brands that Ian McLeod Distillers Scottish own?
• 1:42:16
  Release. Do you think any of them will
• 1:42:19
  ever allow your faces to be on the label of a bottle of
• 1:42:22
  whiskey? It's really funny, actually.
• 1:42:24
  I printed these these labels off, but I was in the office
• 1:42:27
  today and I slyly put them on these bottles and Mike came into
• 1:42:31
  giving someone advocacy work and he was like, oh, John, have you
• 1:42:34
  seen John's our master blinder? He's like, John, have you seen
• 1:42:36
  this? I was like, maybe can't fucking.
• 1:42:40
  I was like this man will fucking kill me.
• 1:42:44
  It's a good job you didn't tell Graham you had a printer or
• 1:42:46
  you'd have been printed out. I.
• 1:42:48
  Actually saw the way that Jake put this on the bottle and I was
• 1:42:52
  like he's hiding this. John, have you seen this?
• 1:42:54
  Have you seen this this chat cheesy bee bottle that we just
• 1:42:57
  put together. It was quite well honestly lies.
• 1:43:00
  I can't mind you enough. What a fantastic drab.
• 1:43:02
  What a bottle and you know what a label.
• 1:43:05
  Let's hear it for my friend and Jake Adkin.
• 1:43:08
  Absolutely fantastic. Thank you so much for coming on.
• 1:43:11
  Cheers, Sanjivar. Very good, absolutely delicious
• 1:43:14
  whiskey and one of one of one. Ladies and gentlemen, don't say
• 1:43:17
  we're not going to cool. What do you think of the bottle
• 1:43:20
  and any? What are we giving out?
• 1:43:21
  What are we giving for the bottle at 10 there, ladies and
• 1:43:23
  gents, what we're giving. We're giving the thumbs up for
• 1:43:25
  the ball. 10 out of 10. Brilliant.
• 1:43:27
  Absolutely fantastic. And what about the drum?
• 1:43:31
  Brilliant. You drink with your eyes, don't
• 1:43:33
  you? You pick that off a shelf.
• 1:43:34
  No bother whatsoever. The detail is absolutely
• 1:43:36
  fantastic. But ladies and gentlemen, our
• 1:43:40
  final drum. Our final drum of the night.
• 1:43:48
  I know only, I mean, it's only been what's that 123-4567 DRAM
• 1:43:53
  so far? DRAM #8 Here we go, ladies and
• 1:43:57
  gentlemen. Let's show you an appreciation
• 1:43:58
  for Woody and Megan of Woodrow's in Edinburgh.
• 1:44:09
  Brilliant. So, Woody, first question, what
• 1:44:12
  do you really think of Tree Cara?
• 1:44:17
  The folks are nice. I like Ola very.
• 1:44:23
  Very fair, very fair. Brilliant.
• 1:44:26
  A bit of a bit of banter there guys.
• 1:44:28
  There Whiskey bad whiskey is great.
• 1:44:30
  We have our new partners for our latest bottling.
• 1:44:33
  Yeah, absolutely. This is.
• 1:44:35
  I mean, look, if you haven't already, you need to listen to
• 1:44:38
  this week's episode. Absolutely fantastic.
• 1:44:40
  Woody and Megan invited us down to their warehouse.
• 1:44:43
  You know what warehouses do to me?
• 1:44:46
  They get me excited and being in a whiskey warehouse was
• 1:44:49
  absolutely fantastic. But.
• 1:44:51
  There were fireworks on. There were fireworks.
• 1:44:53
  It was Wednesday night. There were fireworks.
• 1:44:54
  It was absolutely fantastic. And this was all part of a
• 1:44:58
  project because true to form, the the planning of this could
• 1:45:03
  have probably been a lot better from my point of view.
• 1:45:06
  Would it? Obviously a message, I bumped
• 1:45:08
  into you by accident a couple of weeks ago and just said here, do
• 1:45:10
  you just fancy doing something a bit wild?
• 1:45:12
  And he said aye, aye, aye aye. We had a few different.
• 1:45:18
  We had a few different samples, the great Grain says.
• 1:45:22
  But Ross, I just, I want the cask to be there.
• 1:45:25
  Yeah. I said.
• 1:45:26
  But we're going to be the romances.
• 1:45:27
  Yeah, I want the casque to be there.
• 1:45:30
  Yeah, I know so, but. That's going to be difficult.
• 1:45:32
  You want to call it a whiskey, but Oh yeah.
• 1:45:35
  No. Well, Greg Urquhart.
• 1:45:36
  I want the casque. To be Greg Urquhart kind of gave
• 1:45:39
  us a sort of like you listen lads, you need to be because I,
• 1:45:41
  I lean on Greg for a bit. Not when we're fine again.
• 1:45:44
  Fair enough. You got Greg for legal advice.
• 1:45:47
  Greg, I'll lean on, I'll lean on Greg for a bit of consultancy
• 1:45:49
  here and there with different things.
• 1:45:51
  I just say, what do you think of that?
• 1:45:52
  And he doesn't charge. He's good, but basically he
• 1:45:56
  should because he didn't explain to us.
• 1:45:58
  Well, you do realize that that's wild and you can't call it
• 1:46:02
  whiskey. And that's what went right.
• 1:46:05
  So after me convincing you to bring a Finder cast for us and
• 1:46:09
  then say you're going to have to bring it along and bottle it
• 1:46:11
  tonight, Woody. I know we've brought the whole
• 1:46:13
  thing. If there's caps, you spin there
• 1:46:15
  as well. So there's a what we got, what
• 1:46:17
  we got with us. So it's what do we pick?
• 1:46:21
  So what do you? Pick no.
• 1:46:22
  I'm saying what equipment, what equipment have you brought with
• 1:46:24
  us first? So first of all, we have the
• 1:46:26
  cask. Yeah.
• 1:46:28
  Of course we have the labels. Yeah, we have capsules, glass
• 1:46:32
  bottles. We have the capsule spinner for
• 1:46:35
  putting the capsules on. We've got obviously a pen for
• 1:46:38
  writing the. Brilliant.
• 1:46:39
  We've got there's basically a warehouse in Leith lying.
• 1:46:42
  MP, we've even got the funnel. Well, that's.
• 1:46:44
  What I was going to say is because when we did our episode,
• 1:46:46
  that we Greg. Exactly.
• 1:46:51
  Yeah. When when we when we spoke to
• 1:46:52
  Gregor Hannah, we went to we got a chance to visit Lady of the
• 1:46:56
  Glen. Yeah.
• 1:46:57
  And they showed us his bottle thing.
• 1:46:59
  And I think we described it as a big sucker, which is what he
• 1:47:01
  uses to bring the liquid out of the cast, put in the bottles.
• 1:47:04
  You've even brought a big sucker away as well.
• 1:47:06
  Yeah, we caught a syringe, but that's.
• 1:47:08
  More of a leaf term. Brilliant.
• 1:47:16
  But look guys, I think it's really important and one of the
• 1:47:20
  reasons that we wanted to go with you guys was, you know, we
• 1:47:24
  did our first ever indie bottler Spotlight, which Ross never came
• 1:47:27
  to and I. Have one thing to say.
• 1:47:30
  This is our first time on the podcast and the first time we've
• 1:47:33
  done it with Ross. He avoids.
• 1:47:35
  Us. Is that right?
• 1:47:40
  I'll be, I'll be your villain. But look like you were our first
• 1:47:44
  ever Who was that? The first ever indie bottler
• 1:47:46
  Spotlight brilliant we've got there look at that fantastic.
• 1:47:49
  There's people still coming back and listening and watching us.
• 1:47:52
  It's a miracle. But you guys are there and you
• 1:47:54
  get you like I had no idea what the concept was.
• 1:47:57
  We didn't know how it's going to work.
• 1:47:58
  We said, look, it's coming along and you are really good to us
• 1:48:01
  and I can't thank you enough for that because like everyone talks
• 1:48:05
  about the friendliness and the support of the whiskey industry
• 1:48:07
  gives each other there's people in this room who are part of the
• 1:48:09
  industry. There's people in this room who
• 1:48:11
  are consumers and drinkers, a lot of consumers and drinkers of
• 1:48:13
  this whiskey of whiskey. But but well, I've said and
• 1:48:18
  you're having a bit of a laugher line and all that, but I've
• 1:48:20
  always said sharp elbows and stuff like that.
• 1:48:23
  Every single person that's come into this room has brought their
• 1:48:25
  whiskey and gone an effort and length to bring whiskey along
• 1:48:28
  with them. And you guys are the first ever
• 1:48:30
  people to do that for us. So I would say thank you very
• 1:48:32
  much to Woodrows of. Edinburgh, thanks for having us.
• 1:48:43
  That's it. Simmer down.
• 1:48:47
  It's no fish, it's no fish. But for you guys, how's it been?
• 1:48:51
  How's your year been so far? It's been busy.
• 1:48:54
  We've been very, very busy. So is that just answering
• 1:48:57
  lawyers letters or? One controversy at a time.
• 1:49:03
  But but like it's we, we, we got a chance to have a look in your
• 1:49:06
  warehouse and we saw also the next John, the next step for
• 1:49:10
  Woodrow's of Edinburgh, the Jane St. brand that you'll be
• 1:49:14
  bringing out, which is really exciting as well because you're
• 1:49:16
  branching into a sort of different area.
• 1:49:18
  You're moving into that, but really, really exciting.
• 1:49:21
  But talk us through the drum that we've got now.
• 1:49:25
  Right, so as a. 13 year old Glen Elgin spirit drink, single malt
• 1:49:34
  spirit drink. We like to say that definitely,
• 1:49:37
  Greg. We like to say that it's on the
• 1:49:38
  label. So let's go to record just.
• 1:49:40
  In case. It's all right, I'm record.
• 1:49:44
  This is a podcast. We record every episode.
• 1:49:49
  I need a bear lawyer and it's both.
• 1:49:53
  It's at 57.4%, it's been major of his life in a refill at
• 1:49:58
  Hawkshead and it's been re racked into a first full PX core
• 1:50:03
  task for two years. So.
• 1:50:06
  It's just a nice draft. It's a lovely draft.
• 1:50:09
  It's a lovely time. And there's a man who's going to
• 1:50:11
  sell it for us. We were looking at and going
• 1:50:14
  right. I guess, Ross, we need a, we
• 1:50:19
  need a, we need a brand ambassador to do our job for us.
• 1:50:23
  And I'm going well, we've had a lot of brand ambassadors on the
• 1:50:25
  podcast, but there's a particular person that we know
• 1:50:28
  very, very well who would be very, very good at selling this.
• 1:50:31
  I once described this man as the DOI yen of brand ambassadors.
• 1:50:37
  Ladies and gentlemen, please show your appreciation for Mr.
• 1:50:40
  Mark Thompson. Where's your ducks?
• 1:51:05
  That just came up, but when he spent an entire night talking to
• 1:51:08
  Chaz, thinking he was Mark Thompson.
• 1:51:11
  An entire night. Do you know that really stole my
• 1:51:16
  Thunder because you've left it right to the end.
• 1:51:19
  I was going to do the old Oliver Reed Parkinson interview when he
• 1:51:22
  comes up at the end with the pint, spilling it everywhere.
• 1:51:24
  I can't talk that. That was brilliant.
• 1:51:27
  But Mark, first of all, but before we, I have to say, like
• 1:51:30
  I've said it, I don't know if I've said it on the podcast
• 1:51:32
  directly. There's a long time ago I tried
• 1:51:37
  another podcast about public speaking and communication
• 1:51:40
  called How You Say It, still available.
• 1:51:42
  Actually, you can listen to that.
• 1:51:43
  It's got about 8 downloads. It's got about 8.
• 1:51:45
  It's still got 8 downloads that it started.
• 1:51:48
  But one of the things I decided to do was we met for the very
• 1:51:51
  first time at tasting that Ross put on its Ross Camp put on at
• 1:51:55
  Scotch. And that was also, and this is
• 1:51:58
  where it all comes round in circles, which is fascinating.
• 1:52:00
  That was also the same tasting that Chuck Kirk came out with
• 1:52:03
  the wanky tasting note cola cubes and.
• 1:52:07
  You demand that friendship didn't.
• 1:52:08
  You. Yeah, and.
• 1:52:09
  Demand that friendship. And it's all very nice, but at
• 1:52:11
  the same time I sat there, it was yourself, Sarah Bararde and
• 1:52:14
  Jodie Buchan and it was about brand ambassadors and we sat in
• 1:52:17
  diggers and snug and you guys said, God, there's there's
• 1:52:21
  something in this about And I actually sent that raw.
• 1:52:25
  How? Wrong we were.
• 1:52:28
  You sent that row but unreleased to me as I was driving up to Tom
• 1:52:33
  and Tao for my brother in And I popped into Glenfiddich on the
• 1:52:41
  way up because I had such a great experience that you're
• 1:52:43
  tasting. We've got 5 minutes, Angus.
• 1:52:50
  Tremendous. No, no, no.
• 1:52:51
  But I said to Graham, there's legs in this podcast.
• 1:52:55
  You've been meant talking. To me about and I made Angus and
• 1:52:58
  I decide to actually maybe we should look at doing a whiskey
• 1:53:01
  podcast. We talked about it, we looked at
• 1:53:03
  it, we looked at and we'd asked Cameron Ewen a lot if he would
• 1:53:06
  come on, but he kept saying no. So eventually it was Ross.
• 1:53:09
  I said I'll come on your podcast and that you know what, thank
• 1:53:15
  God he did. No offence to Can, but Ross has
• 1:53:18
  given us some absolutely fantastic moments.
• 1:53:19
  But well, Mark, you are, you are.
• 1:53:21
  I'll say this genuinely, there was a better there where we said
• 1:53:25
  there's something to do. There's something in this with
• 1:53:27
  yourself. And that was on that day I
• 1:53:29
  called you the doyenne of brand ambassadors, right?
• 1:53:32
  And now you're working for Woody and Megan as a brand ambassador.
• 1:53:35
  And the whiskey store is possibly tonight.
• 1:53:36
  That sells to me to sell this drum, to sell this drum that's.
• 1:53:41
  Right, don't worry. No, no, to sell this drum I
• 1:53:44
  have. No invoice set up.
• 1:53:46
  For that one. Yes, send your invoice to
• 1:53:47
  Graham. But talk it.
• 1:53:50
  So talk us through. I can't do tasty notes.
• 1:53:52
  I can't do all this. Talk us through the Spirit.
• 1:53:54
  Drink. I'm glad you've asked me to to
• 1:53:56
  at least represent because, and I'm also glad you've given me a
• 1:53:59
  bit of a heads up because you only told me tonight I was doing
• 1:54:02
  this. So one of the great things, any
• 1:54:07
  space side whiskey like that Glen Elgin around Elgin, Glen
• 1:54:09
  Murray inchgowers, all those whiskeys that come through
• 1:54:13
  there. They're typically in American
• 1:54:14
  oak and they'll give this wonderful the new makers what
• 1:54:18
  you want to hold onto. You know, you're anybody that's
• 1:54:21
  in the room that knows whiskeys, your new makers, your DNA and
• 1:54:25
  you can play around with casks and you can move stuff around
• 1:54:29
  and be funky and be modern. But if you start to lose sight
• 1:54:33
  of your distillery character, this is the danger area, the
• 1:54:37
  grey lines. And for me, one fan, it's
• 1:54:46
  typically my life. By the way, one fan, what I when
• 1:54:52
  I was speaking to the guys, Graeme had said it's APX cast.
• 1:54:55
  I was like, oh fuck, I don't like PX cask because I think
• 1:55:00
  it's the one thing when I worked for Glenfiddich for 10 years,
• 1:55:03
  we'd do lots of competitions and bartends to be thrown PX Sherry
• 1:55:06
  in there and, and it's a very powerful, very rich flavour
• 1:55:11
  profile and it's really difficult to work with and it
• 1:55:14
  will take a distillery character and just spread sweetness across
• 1:55:17
  the top of. It.
• 1:55:19
  And if your main character is Lightness and fruit and orchard
• 1:55:21
  fruit, PX will demolish that very quickly.
• 1:55:26
  However, this and having heard Woody actually say what it is.
• 1:55:32
  Refill into first, fill into quarter cask.
• 1:55:34
  Right. And it's American.
• 1:55:35
  All American all the way through.
• 1:55:37
  As soon as I nosed it, I'm in my head.
• 1:55:39
  I'm thinking raisins and dark sweet toffee notes.
• 1:55:43
  Actually, what I got were was raw peanuts, a really dry nutty
• 1:55:47
  note and a delicate and that's the key for this.
• 1:55:50
  It was a delicate sweetness and it doesn't overtake the whiskey
• 1:55:54
  at all, neither on the nose or on the palate.
• 1:55:57
  I think it's actually, there's still Glen Elgin in there.
• 1:56:01
  There's no doubt about it. You've got that coastal salty
• 1:56:04
  pear note underneath, but there's, and I'm talking raw
• 1:56:07
  peanuts, not dry roasted, not salted.
• 1:56:11
  Whole Foods of Broughton St. You know, it's like good peanuts
• 1:56:15
  and it's that soft, nutty, almost creamy note you get in
• 1:56:18
  just under the nose. And the PX has done a job.
• 1:56:22
  It's it's pulling some sweetness in there, but in a way that's
• 1:56:25
  complementary instead of smothering.
• 1:56:28
  I think it's AI do genuinely believe it's a great whiskey.
• 1:56:33
  I already liked it, but I like it more now.
• 1:56:39
  No, no. You're many drums deep boy,
• 1:56:41
  aren't you? No, and very little sleep.
• 1:56:44
  He's he's good, he's good. Now, Ross, I have to say I spoke
• 1:56:48
  to a couple of your colleagues because we tried a sample of
• 1:56:51
  this. I spoke, I spoke to a couple of
• 1:56:54
  your colleagues and Eduardo said to me, Ross, I'm not do his
• 1:56:59
  accent. No do his accent.
• 1:57:01
  Ross is raging. Ross is raging.
• 1:57:07
  Thanks, Sharon. After the group, they're like he
• 1:57:10
  says, and he said that you are because you're not a big fan of
• 1:57:13
  Glen Elgin. George, you know I have been
• 1:57:14
  experiencing psychosis in the form of hearing my older Italian
• 1:57:21
  colleagues just go. Glen Elgin, Glen Elgin.
• 1:57:25
  And I've just, I've been buying these Glen Elgins for no real
• 1:57:28
  reason. We tried a couple of cash
• 1:57:31
  samples, started with a Ben Nevis, which was almost a
• 1:57:33
  bottle. It was a really interesting Ben
• 1:57:35
  Nevis, which which I liked. But then we had a Dell UN
• 1:57:38
  option. We had an old, we had an old
• 1:57:41
  grain option and we had this and you and I sat outside of tiles
• 1:57:46
  in Saint Andrews Square and all I can hear is Glen Elgin.
• 1:57:49
  Glen Elgin just as soon as attention, I said that's the one
• 1:57:54
  that is the I'm thirteen years old, a distillery.
• 1:57:56
  It's totally underrated. A bottler that's totally
• 1:57:59
  underrated, but a fantastic bottler.
• 1:58:02
  It's just as well that it wasn't named after the village it was
• 1:58:05
  from it being Glen Fogwat, which sounds like a Harry Potter
• 1:58:10
  thing, doesn't it? Why do we say rather labels
• 1:58:12
  distill that Glen? Fog water, bog water, You
• 1:58:15
  imagine Glen. Fog water The fog water, but.
• 1:58:21
  I just I just thought it was an excellent DRAM and Graham going
• 1:58:24
  to how many bottles in this out turn.
• 1:58:27
  Right. So we have 50 bottles available,
• 1:58:30
  OK, but we have 25 litres available tonight to get, not
• 1:58:34
  69, right? But basically it's a case of
• 1:58:39
  tonight it'll be spirit drink, then the cask can be rolled back
• 1:58:43
  into a bonded warehouse where that we bottled and it'll be
• 1:58:46
  available online as where will it be available, Graham?
• 1:58:50
  It'll be available on Woodrow's of Edinburgh's website.
• 1:58:52
  So you'll be able to buy it there, postage and packaging
• 1:58:54
  available, etcetera, etcetera. But tonight, for one night only,
• 1:58:58
  you have an opportunity. For £65 you'll get a chance to
• 1:59:02
  buy a bottle of this hand filled bottle.
• 1:59:03
  It's. Almost free.
• 1:59:04
  Take it home tonight, take it home tonight, finish it tomorrow
• 1:59:07
  and buy a bottle online for whiskey.
• 1:59:09
  Or what to do is I think what would be really worthwhile doing
• 1:59:12
  is actually buying 2 bottles, buying one which is the spirit
• 1:59:16
  drink and buying one which is the whiskey and then trying them
• 1:59:18
  side by side. Then you should buy 4.
• 1:59:23
  Yeah, you should. Buy 2.
• 1:59:25
  Drink 2. You need to keep 2 as well.
• 1:59:27
  Yeah, well, but look. It's what do you what do you
• 1:59:28
  think of the drum? Lovely.
• 1:59:32
  Do you think it would have sold better if we put Jake and Cook
• 1:59:34
  and Mike Brown on the label? But look, ladies and gentlemen,
• 1:59:39
  we're about to get chucked out of here at Unamass.
• 1:59:41
  What a night we've had. Thank you so much to everybody
• 1:59:44
  who's come along. Thank you to everybody that's
• 1:59:47
  been part of the whiskey story. Extra whiskey stories, big
• 1:59:50
  birthday bash, Ross. Well, yeah.
• 1:59:53
  Thank you so much. Let's hear it for woven Hazel
• 1:59:56
  hazy drams. Let's hear it for Gregor.
• 1:59:59
  We've got Rich Sterling. Let's hear it for Scott Sneden.
• 2:00:01
  We've got Connor O'Keefe, Ryan from G Cara, Jake and Mike, and
• 2:00:05
  of course, Woody and Megan with the with the first bill ever.
• 2:00:08
  We've done the podcast. Roy, thank you so much.
• 2:00:11
  Give me let's whiskey stories podcast.
• 2:00:13
  Thank you everybody here for supporting us and being part of
• 2:00:16
  the story. Thank you.
• 2:00:17
  Cheers. God bless you at home.
• 2:00:19
  Good night. Thank you for selling my house.