Latest / Whisky Stories Podcast / Big Cam's Festive Drams

Transcript

Big Cam's Festive Drams · Whisky Stories Podcast

• 0:00
  That's it, right? We're ready to rock'n'roll.
• 0:01
  Everyone got drums. I've got.
• 0:02
  That's great. Half a day drums every.
• 0:04
  Last year's cheers last Happy 18th of December.
• 0:08
  Hope you've got your Christmas shopping done.
• 0:09
  Yeah. Yep.
• 0:10
  All right. No, Pretty much.
• 0:13
  Thank God for Secret Santa in my family.
• 0:15
  I want to go by the one. That's right, Angus, you know
• 0:19
  what to do Collapse in. Welcome to the Whiskey Stories
• 0:25
  podcast. So.
• 0:26
  Brewer I was very sympathetically done, and it was
• 0:31
  demolished brick by brick. We needed to put a steel
• 0:34
  structure in place to hold up the distillery essentially, and
• 0:38
  then it was rebuilt brick by brick.
• 0:40
  So just for people that don't know Chuck as well as they
• 0:43
  should, Chuck is a man with a fork in a world of soup.
• 0:50
  I like a man happen on the Christmas welcome along the
• 0:55
  Whiskey Stories podcast myself. Grinful guy.
• 0:57
  We're back in the athletic Arms, back in the dugout, sandwich
• 1:00
  nicely between the James toilets and the bar.
• 1:04
  And if you're watching this, you'll see that Ross Bar.
• 1:05
  Someone has watered them, He's grown and he's lost his hair.
• 1:08
  Oh wait, no, he's whiskey then big Scotch car.
• 1:12
  How are you, Cameron? Yeah, I'm very well, Graham.
• 1:15
  Thank you. Thanks for that introduction.
• 1:16
  How are you? As you're listening to this,
• 1:19
  it's the 18th of December so the clock is ticking, the countdown
• 1:23
  is on. If you've not done your
• 1:25
  Christmas shopping and you're listening to this, we're all in
• 1:28
  the same boat. We just need to buckle down and
• 1:30
  try and get it done. There's plenty of time Graham,
• 1:32
  there's plenty of time. Absolutely.
• 1:34
  How are you Angus? I'm excellent, delighted to be
• 1:37
  here. It was a bit toasty but we've
• 1:39
  got the fan on. It's getting a bit cooler now.
• 1:41
  I've got drums in front of me, I've got 2 ginger beards in
• 1:46
  front of me. I'm there we go.
• 1:48
  Happy days. I'm happy.
• 1:49
  How are you, Chuck? I'm good man, I'm good.
• 1:52
  Had a stressful week and it's all chilled out now.
• 1:54
  Yeah, I'm happy to be here. Is it, Does it get to that point
• 1:56
  with you Christmas holidays like there's a Christmas rush, but
• 2:01
  then does it get to the end and go right?
• 2:04
  We've kind of tied everything up unless somebody comes in the
• 2:08
  last, you know, in the last minute and says can you bottle 2
• 2:11
  casks for Christmas Day? Is everything OK now?
• 2:14
  I. Mean if someone came up and said
• 2:17
  that, I'd say no, or write an e-mail and then put that through
• 2:23
  ChatGPT to take all the curse words out and send said e-mail.
• 2:27
  Chuck being as accommodating as ever.
• 2:30
  I've been incredibly accommodating.
• 2:32
  No, I think at this point I think I've got, I finished up on
• 2:36
  like the 23rd. So I think I do have a couple
• 2:38
  more things to bottle. Just writing on labels to arrive
• 2:42
  which are referred to as stickers. 5 minutes ago.
• 2:46
  Stickers to stick on the bottle. Yeah, but.
• 2:50
  Chuck sticker collect, Yeah. And I'm asking quite a lot, but
• 2:55
  yeah, I think I just do wherever I can.
• 2:57
  Yeah, at this point, I think that if it's a big thing, I'll
• 2:59
  be putting off to New year. Yeah, that's 2026 Church.
• 3:02
  Problem. Yeah, exactly, exactly.
• 3:04
  I can, but I mean for you, this is your six months in a new job
• 3:08
  now your private client advocacy lead at the as you oh.
• 3:14
  Sure, I'm What a mouthful. What a.
• 3:15
  Mouthful. I mean, yeah, but and but this
• 3:18
  will be, what, one of the first Christmas periods that you've
• 3:21
  had outside of the hospitality bubble as such.
• 3:25
  So you'll be struggling to work out what you're going to do
• 3:27
  yourself right now. Yeah, I'll be a lost man.
• 3:30
  So I took my daughter's first Christmas off really two years
• 3:34
  ago. And then besides that, I've
• 3:37
  worked every Christmas for the last 17 years, really. 17
• 3:40
  besides COVID period. Yeah, of course.
• 3:43
  But yeah. Yeah.
• 3:43
  And is that like 10 years working Christmas days and
• 3:47
  boxing or boxing days, Christmas Eves, all that kind of stuff.
• 3:49
  Yeah, all of that, absolutely all of that.
• 3:52
  So yeah, previous job to this management at a little bar in a
• 3:58
  bar in a funny hotel. God, really, I mean, since since
• 4:01
  the new management went, and I'm not sure how you know, big shoes
• 4:04
  to fill, they make big kilts to fill.
• 4:06
  You could say. Absolutely.
• 4:07
  That's where Ross is right now, trying to man the Fort.
• 4:10
  But no, the managers were expected to work Christmas Eve,
• 4:13
  Christmas Day, Boxing Day just fine.
• 4:16
  That's what you're saying that's.
• 4:18
  The hospitality industry, isn't it?
• 4:20
  Yeah, if you're in that. So yeah, I mean not having to
• 4:22
  work on Christmas, Christmas Day might be it must be a an
• 4:25
  exchange for you there. Yeah, we were sitting down today
• 4:28
  doing our rota for the festive periods.
• 4:30
  And on my team, there's a few other people who are X
• 4:34
  hospitality. And we were all like, oh, none
• 4:37
  of us mind working. Like the building has closed
• 4:40
  Christmas Eve, Christmas Day, Boxing Day.
• 4:42
  So we're off those days, but and we're trying to work out like,
• 4:47
  oh, do you want a week off? Like, do you want five days off?
• 4:50
  And everyone was like, I'm not bothered.
• 4:52
  Yeah. So we had to have a meeting
• 4:54
  about a meeting that we're having tomorrow.
• 4:56
  Just to work out what we're having.
• 4:58
  Well, that's it. Well, I mean, the only reason
• 4:59
  that we were able to actually get you on the pod tonight in
• 5:02
  your new row is Angus has committed to buying the new
• 5:04
  brood, a 40 odd year old. What?
• 5:06
  So is it as a 44 you've got? 44 year old distillery
• 5:09
  exclusive. Yeah, yeah.
• 5:11
  Thanks for that 90% discount. That's kind of.
• 5:22
  At 90% discount, you'd still be looking at 1000 lbs.
• 5:26
  So that maybe not, maybe not brilliant.
• 5:32
  Great to have you back with the podcast there.
• 5:33
  Last time I had you on would have been, I think it was when
• 5:37
  it was with more, I think it was to discuss your your book that
• 5:41
  you'd Co written as well. And yeah, and then you also
• 5:44
  featured in our Gordon Macphail Indie Bottler Spotlight, which
• 5:48
  is hosted perfectly by Fraser Souness.
• 5:51
  Yeah, yeah, I got accused of closing some of our distilling
• 5:55
  sites. Yeah, it was.
• 5:56
  It was a strange introduction to get from Fraser there, but.
• 5:59
  I think I was about four or five weeks into the job at that stage
• 6:03
  as well, so obviously went in and made some big decisions.
• 6:07
  But because you truck, truck you.
• 6:09
  So did you work under Cam's management there?
• 6:12
  Yeah, yeah, at Scotch. When I got employed, Cam was
• 6:16
  senior whiskey ambassador. All right, OK.
• 6:19
  And then he got promoted. I got jibbed for the job of
• 6:22
  management. Thank God for that.
• 6:24
  No, I was not even. I was probably closer to getting
• 6:27
  made redundant than I was to get a promotion.
• 6:29
  Yeah, but then. More mismanagement with Chuck to
• 6:33
  be honest, I. Was just trying to figure out
• 6:36
  how to like just to contain me more than anything.
• 6:39
  So what was he like to have working with the account?
• 6:47
  Yeah, good question, Graham, Next.
• 6:49
  No, no, no. It was honestly, Chuck's one of
• 6:52
  these people who's one of the most passionate people about
• 6:57
  whiskey. Yes, about selling the product
• 7:00
  and about giving people who are interested in whiskey the best
• 7:05
  possible experience. See, if you came in asking for a
• 7:08
  gin and tonic. Oh, boy.
• 7:10
  Yeah, I may. Have what?
• 7:15
  What gin do you recommend people?
• 7:17
  It was the two. That we had in the in the speed
• 7:18
  rail at the time were the ones I would recommend.
• 7:22
  Memory serves Tancred 10 and Pickering's gin.
• 7:24
  There was that time where I like end up like shouting at women
• 7:28
  because she was ordering a coffee and I couldn't figure out
• 7:30
  what she was trying to order. And it was, it was like a she
• 7:37
  asked for a flat white. And what's the tiny?
• 7:39
  Weed. It's like a latte macchiato.
• 7:40
  Was it? Latte Cow, some.
• 7:44
  Something like that some. Cortado, Yeah.
• 7:46
  Yeah, Latte. What is it?
• 7:48
  Is that? Yeah.
• 7:49
  Latte cortado she asked for so I went up and got a latte for her
• 7:52
  and she was like this is. What I want that was no good.
• 7:55
  Then he went off and got a cortado for.
• 7:57
  Her, yeah. And then she also went off and I
• 7:59
  think I just went. What do you want?
• 8:01
  And she was like. This is fine.
• 8:06
  That's all right. I'm going to never order a
• 8:08
  latte. I never claimed to be an expert
• 8:10
  since coffee not. My Easter exactly.
• 8:13
  There we go. What are you dramaing?
• 8:15
  Walking at Starbucks and asked for AT&E neck.
• 8:19
  What are you dramaing? I am drumming.
• 8:21
  I've got a tomato and 14 year old pork casks.
• 8:24
  Excellent pork casks. It's very nice yes, it's very
• 8:27
  nice. Very get the tomato coming
• 8:30
  through, which is very nice and then I've got a 11 year old
• 8:35
  Lagoville and. Bourbon.
• 8:36
  Casts. So this is very.
• 8:39
  Dark for bourbon. Well, yeah, I suppose that is
• 8:42
  quite dark for bourbon. Yeah.
• 8:44
  There you go. What have you got?
• 8:47
  I just went for Glen going white oak.
• 8:49
  I'm in a while and I wanted to revisit it.
• 8:51
  Excellent you brought along with you.
• 8:53
  Brought something for a later on.
• 8:54
  Yeah, talk about that later. Talk about that later, Cam.
• 8:58
  Yeah, I've got an 11 year old like everyone as well, so.
• 9:01
  Yeah, you're right, it's quite dark.
• 9:02
  For an 11 year old, I think it might be just.
• 9:06
  Very light. It's maybe the maybe it's the
• 9:08
  light it's really matured in first of all casks that's.
• 9:11
  Probably. Yeah, and 43% Sweet Pea.
• 9:14
  It's cold, so really. Harness in.
• 9:16
  That I'm really. Influence of the first of all
• 9:18
  casks. Excellent.
• 9:19
  Looks great in Glencairn glasses.
• 9:22
  After last week's episode with Raymond Davidson there, the man
• 9:25
  who well, basically re re invite or reinvented the way to drink
• 9:31
  whiskey. I guess that's quite a it's an
• 9:33
  incredible, it's an incredible story.
• 9:35
  And I mean the fact that he, you know, he, he basically invented
• 9:40
  the whiskey glass. You know, we talk about, you
• 9:43
  made the point on the board, you talk about branded as a branded
• 9:46
  glass and talk, you know, etcetera, etcetera.
• 9:48
  The whiskey glasses now and, and not effectively this thing
• 9:52
  really. And, and not, not an old, you
• 9:54
  know, it's 25 years old. No, Well, that was the most
• 9:56
  remarkable thing. I just assumed it had been
• 9:58
  around for a lot longer than it had been.
• 9:59
  I think for people our age, you know, guys, youngsters like us
• 10:03
  in our 30s, when you, when you go back 25 years, we're ten,
• 10:07
  11-12 years old or whatever. And so you don't, you're not
• 10:10
  sitting there remembering what people drank whiskey.
• 10:15
  You only know from our point of view is the majority of the
• 10:17
  places you go to, our whiskey places you go to, it's, you
• 10:20
  know, you get a Glencairn glass. And so to me, I mean, I couldn't
• 10:23
  quite believe it when we're sitting next to him and going,
• 10:25
  this is the guy who would you fancy going around some of the
• 10:28
  places he was maybe drinking in an air dray in the 1970s and
• 10:31
  asking for you a whiskey and a wine glass.
• 10:33
  Yeah, probably. I don't know what I mean.
• 10:35
  We never actually pushed that water really led to him the
• 10:38
  moment that when he had to go, I really need to design A glass.
• 10:41
  If he's got to the stage where he's had the designer instead of
• 10:43
  asking for a whiskey and a wine glasses, probably something's
• 10:45
  happened. But.
• 10:46
  That would have been prior to like the Measures Act.
• 10:49
  So maybe in a small sense he was get a bit more.
• 10:52
  More bang for his buck life's When?
• 10:54
  When was the Measures Act then that's.
• 10:56
  Really a question I do not know. Right.
• 10:58
  OK, great. An.
• 10:59
  Answer I do not know. Yeah, right.
• 11:00
  Well, anyway, there we go. But great it was, it was good
• 11:03
  fun. And then one of the one of the
• 11:06
  the occasions where I wish we'd carried on recording into the
• 11:09
  bar because we stayed, I stayed a little bit longer than I
• 11:14
  anticipated staying. Sometimes the case.
• 11:16
  Yeah, that's podcast alright. And we had a few more drams than
• 11:19
  I anticipated having. And I woke up the next day a
• 11:21
  little bit more worse for wear than I thought I'd be.
• 11:25
  But at the same time to sit and be able to just have some drams
• 11:28
  with them. But some of the stories and and
• 11:30
  I'm going to wish you bloody told that story on the podcast
• 11:33
  or anything like that, but just he was fantastic.
• 11:35
  And I can't thank Raymond enough for taking the time out to come.
• 11:38
  And he brought his agent with him as well, which is brilliant.
• 11:41
  Yeah, he's not. You haven't brought your agent
• 11:43
  today. The first time I've ever had
• 11:45
  someone bring an agent along with them for a podcast
• 11:47
  recording. Fantastic, Great, great.
• 11:49
  Yeah, but yeah, so build up to Christmas.
• 11:51
  I've got. Oh, sorry, on my point.
• 11:53
  I've I've got beg. Everyone's just sort of team
• 11:57
  tonight. I'm sitting here with four
• 11:59
  drives. I've got Deanston 12 actually,
• 12:01
  after last week trying it, and I think I've found Cam.
• 12:05
  You guys have always talked about that, you and Ross.
• 12:08
  I've talked about how a Glenn for F-12 for you, K Glenn for
• 12:12
  F-12, and it gives you a chance to chill out, have a little drum
• 12:16
  and work out what you're going to have next.
• 12:17
  Well, Ross was the Balvin. Yeah, that's right.
• 12:20
  Cams. Cams.
• 12:21
  Yeah, 12. So am I right now?
• 12:24
  Yeah, yeah, yeah. Do my homework.
• 12:26
  And so I've got Deanston 12 And again, I did the same last week
• 12:32
  and I just, it's absolutely lovely, cracking, cracking
• 12:34
  drama. Yeah, it's that drum that like
• 12:36
  that first drama, it's that drum that it's like having doing your
• 12:40
  stretches before you run a race. Yes, you know.
• 12:43
  That's that to just. Warm up a little bit.
• 12:45
  Deer stretches, deer lunges, you know.
• 12:47
  Warm me up and then I'm going to have a wee look at my phone.
• 12:50
  What I've got because, well, I'm Glenn Adam Daft again.
• 12:53
  You've gone all, you've gone all.
• 12:54
  I need to find it. I need to find an equivalent of
• 12:58
  the for you to Glenn Finnick 12, or for you the Deanston.
• 13:01
  I'm still finding the because it.
• 13:04
  Is it'd. Be quite no, because that's the
• 13:07
  kind of start on an ARD bag, right it?
• 13:10
  Would be quite difficult for you because you like big bold
• 13:12
  flavours, right? Yeah.
• 13:13
  But. I can enjoy.
• 13:15
  I can enjoy something subtle. Yeah, because I think it needs
• 13:19
  to be subtle. That's it has to be, right?
• 13:23
  But then I'm on Glencodon wagon now.
• 13:25
  It's quite ironic when we had Cody and it's been referenced a
• 13:29
  lot over the last last month or so, particularly after the
• 13:33
  episode 100 is when Cody talked about when episode 6 or whatever
• 13:38
  it was, was the whiskey journey, the whiskey drinkers journal.
• 13:40
  Oh yeah, go round the circle and it's like here we are.
• 13:45
  At one point a year and a half ago, I had to stop ordering
• 13:48
  Glenn Caddams on the pod because it seemed like every single
• 13:52
  night we were recording we had it felt like we had the
• 13:56
  sponsorship we'd always wanted but never got anyone from Glenn
• 14:00
  Caddams last night. But but they don't need the
• 14:02
  sponsors because we just well, that's it exactly so.
• 14:07
  But I'm back full circle. So what I've got with a good
• 14:10
  selection of Glencadams over the bar here.
• 14:12
  I've gone for the American Oak. It's an on age statement, 40%.
• 14:16
  So that's the first one I've gone for the Glencadam 18
• 14:19
  because when we went to the distillery.
• 14:22
  So there there is a vlog soon to be published of us with Scott
• 14:26
  Miller at the Glencadam Distillery, the new visitor
• 14:28
  centre, which can't recommend Island of, but we were very
• 14:31
  polite when they got, I mean, at the full back bar, I guess.
• 14:34
  Yeah, yeah. And the, our host Mike
• 14:37
  restrained. Yeah, our host Mike was a bit
• 14:39
  like whatever you like. And we didn't want to say scrap,
• 14:44
  scrap the 10 and the 13 just hit the 1820 ones and stuff like
• 14:48
  that. We didn't get a chance to try
• 14:49
  the 18, but Ross has said if you're there, you've got trying
• 14:53
  the 18. Absolutely fantastic.
• 14:56
  So I've got the 18 and then I've finished, which is a drama I've
• 14:58
  had plenty of time before. It's Pedro Jimenez, the PX 10,
• 15:02
  very nice, but three drams with an 18 in there, 17 lbs thirty
• 15:10
  bargain. Ah, fantastic. 3 brilliant
• 15:13
  whiskeys and like I say a well aged one in there as well yeah
• 15:17
  35 miles is fine yeah I I I mean we did try it out there I don't
• 15:20
  think you can look bask like Adam 15 is that just.
• 15:23
  Super, that's that's the one for.
• 15:24
  Me, I really like the 15. Yeah, 15 is just excellent.
• 15:27
  Interestingly, there my host Mike, he said that Glycadam 15
• 15:33
  is the distillers favorite DRAM at the distillery.
• 15:37
  I actually like the 13. I like the.
• 15:41
  I really like that the 13. Is great as well. £63 or
• 15:43
  something like. That 13 for me is more like
• 15:46
  custardy, yeah. Whereas the Fifteens got that
• 15:48
  real, like, tropical sharp, tropical funkiness.
• 15:52
  Yeah, yeah. I'm interested to try the the
• 15:55
  bourbon, the sort of the American oak one because it's
• 15:57
  not something that you often see is there's a lot of longer
• 16:00
  finishes. Well, the 10 is so well known as
• 16:03
  well. Yeah, so like prominent.
• 16:04
  So, you know, that's it's interesting to try that one.
• 16:07
  Well, we were at tasting a couple weeks ago, I guess.
• 16:10
  Yes, I want to bring this up and I'm no reason to doubt the
• 16:14
  person who who mentioned this because it was the the master
• 16:18
  blender of Bunahaban or Bunahaban.
• 16:22
  Bunahaban. Bunahaban.
• 16:25
  Yeah, yeah. Ross.
• 16:26
  Ross hosted another fantastic tasting.
• 16:29
  I think it is Bunahaban officially, but I always, I've
• 16:32
  always called it Bunahaban. Ross was coming out with all of
• 16:34
  them. It was they changed it from you
• 16:36
  know, I've been you're coming to the Buna tasting and you're
• 16:38
  coming to the Buna haven tasting.
• 16:40
  And then when the the the the brand team are there, what
• 16:43
  belongs to right Buna haven't Buna haven't tasting.
• 16:46
  And then and then he rolled the Herath line out as well.
• 16:48
  And Monte, what is it? I'm Ontiado no Montefiya from
• 16:57
  the. Triangle.
• 16:59
  Looking at me, we were on our best behaviour as we should
• 17:01
  always be over at these things but.
• 17:03
  Why bother? He wouldn't show you the same
• 17:05
  respect. Well, he always slaughters me in
• 17:07
  front of everybody. Best, best for best behaviour,
• 17:10
  please. And I'm looking at you, Mr.
• 17:12
  Kolgar. You say Jordan involves me in
• 17:14
  front of everybody a pain customer.
• 17:16
  He just doesn't want you sitting on that fancy seat ever again.
• 17:22
  Is that but what I will say so the the the master blender from
• 17:29
  Bunner happen well, it's fantastic great, great lineup,
• 17:32
  great tasting, great great delivery yes mentioned that the
• 17:38
  SWA are really clamping down on single cask definition.
• 17:44
  All right, OK. There we go.
• 17:45
  What's our thoughts on this? If it's been removed from a
• 17:49
  single cask and placed in another cask, it can no longer
• 17:53
  be classified as a single cask Whiskey.
• 17:58
  To be single cask, it has to remain in the cast and one
• 18:01
  single one single cast. Lifelong.
• 18:06
  It's transparent, Yeah. You know, it is absolutely
• 18:09
  transparent. I think within single cask
• 18:14
  whiskey drinkers, will it matter that maybe a finished whiskey
• 18:21
  from a cask is no longer called a single cask whiskey?
• 18:25
  Well, because they'll still understand what it is.
• 18:28
  Yeah, but what about you'll still be terminology?
• 18:31
  Well, terminology. Would be like you're a single
• 18:33
  origin. Small.
• 18:35
  Yeah, you. You small, but I mean you'd
• 18:37
  still be able to. You'd still be able to.
• 18:39
  I mean, if you wanted to obviously release it at cast
• 18:41
  strength, but you wouldn't be able to call it single cask.
• 18:44
  You would just have. But then you're then looking at
• 18:46
  it and then does it throw a shadow of doubt in your mind as
• 18:50
  to what it is? Is it just a cast strength?
• 18:53
  Vatting. What's, what's the of multiple
• 18:55
  casts is it and what what would you put?
• 18:58
  Would you put a single cast finished in another cast but you
• 19:02
  can't or would it be something like that because we could come
• 19:04
  up with a name. I mean, what would we call
• 19:06
  casket cask? Casket my cast.
• 19:11
  Face because that's the thing it will it will have an impact
• 19:14
  because it will it will be interesting to see what certain
• 19:18
  it adds a layer of confusion so that can come up with to double
• 19:23
  match an issue to yeah something that maybe has been in a single
• 19:26
  cat, but a single cast because we know it and then put in
• 19:28
  another cask and what what what how they get around calling that
• 19:32
  something to you know, I mean, I don't quite understand what like
• 19:36
  the bonus is from that. I mean if, because generally
• 19:38
  speaking. You would do single cask
• 19:41
  finished for X amount of time in X cask for you to say single
• 19:46
  cast. It was in bourbon then
• 19:47
  transferred into Amanthani or Sherry from harass and then you
• 19:51
  know for for you know 18 sorry and then so finished for 18
• 19:59
  months. That is still giving you all the
• 20:01
  information of what this lately has done.
• 20:04
  If it's then you know it can only be.
• 20:06
  I guess it's the single part of the single cast there really,
• 20:10
  you know, because I mean, I think it was highlighted that it
• 20:11
  is a designation that's always been there.
• 20:13
  It's just not been in force. Now the same point as WA are
• 20:17
  saying no, no, no, no, no. We need to be strict with this.
• 20:20
  If it's single cask, it needs to be single cast.
• 20:23
  I No change of wood. I.
• 20:25
  Mean I can, I mean I understand, but it seems it seems reductive
• 20:30
  rather than productive. Well, I was.
• 20:32
  I would argue the same thing in a world where like it, it, it,
• 20:35
  it, it, it brings a point to the case of marketing versus
• 20:41
  production and all that kind of stuff.
• 20:43
  What's what sales it, you know, how many?
• 20:45
  What is the general consumer actually looking at?
• 20:47
  So I'd be, I think I'd be like, I'd be put off if we start
• 20:51
  seeing like Small Batch, we've seen a lot more like a bourbon,
• 20:54
  American terminology put on Scottish whiskey.
• 20:56
  I'd be put off rather than intrigued with that, Yeah.
• 21:01
  Well if you said that it makes it difficult to understand.
• 21:03
  Is this a batting of like have I have, I bought 6 Farkins, Yeah.
• 21:09
  And then vatted them all together.
• 21:11
  And then I could say it's it's cast strength.
• 21:13
  So a lot of people naively would look at and go, oh, must be
• 21:16
  single cast. And then I can say batch A
• 21:19
  batch, a small batch. And then people could say, OK,
• 21:21
  and I can also say if it's Perkins or even if it's three
• 21:24
  Perkins put together, I could say bowl batch number of 220
• 21:28
  bottles or something like that. And people would naively go
• 21:31
  let's come from 1 cast. I would argue a bonus like a
• 21:35
  positive view of this would be because if you did do a vatting
• 21:39
  say of 6 Perkins put into a hogs head, left it for 24 hours, then
• 21:46
  that would be a single cast. So you could release that as a
• 21:49
  single cast. No.
• 21:51
  Just now. Well.
• 21:53
  Currently, well before, well, technically you could never, but
• 21:57
  people probably could have put that designation.
• 21:59
  On no, but I mean if it was all right based on like the current
• 22:02
  age, because it wouldn't be components of it, it would be
• 22:05
  the youngest liquid in that cast would be what that liquid is,
• 22:09
  but. It's come from other like but.
• 22:12
  If left for 24 hours to mature then it would be as classified
• 22:15
  as a single. Cast.
• 22:15
  But no, because then surely that would be the same rule as me
• 22:18
  just taking one? Me taking one let's say refill
• 22:23
  halt head and re racking it into a 1/4 cask or a or another cask
• 22:28
  of like a different cask. Effectively a rump cast, say,
• 22:31
  and then leaving it for 24 hours and still being able to call it
• 22:34
  a single cast. I think Chuck's, what Chuck's
• 22:36
  saying is that currently you could do that.
• 22:38
  You could do what he said. You could put 6 casts together.
• 22:41
  And there was all this 20. 4 hours, whereas the move is you
• 22:46
  can't let it will just be 1 cask.
• 22:48
  So what I think it might do is we'll maybe see some more
• 22:52
  information on the labels. Yeah, that's which would be,
• 22:55
  yeah. You might see something like a
• 22:58
  bottle white say exclusively from rum cast number 12345, but
• 23:04
  not I don't know. Would you be able to say
• 23:06
  something like that? Well, we use the hint now.
• 23:08
  Would you be able to still say mature than a single cask
• 23:13
  finished because I think we might be over complicating this.
• 23:15
  And also what I would say is like Angus I said and like was
• 23:17
  pointed out on the night is it's all it's been in this rules been
• 23:22
  in place yeah for years. It's just that.
• 23:25
  Never been enforced. It's never really been properly
• 23:27
  enforced. And so this is where it comes
• 23:29
  down to where they'll say matured in this cat.
• 23:33
  Maybe we could say matured in a single cask for 21 years and
• 23:39
  then finished in. Yeah, I mean, so right.
• 23:43
  Just to go back to the Farkin thing, just because I think it's
• 23:46
  quite good. So say you had six casks of
• 23:51
  whatever distillery, Kalila, all from distilled at different
• 23:57
  periods. The youngest oldest was
• 23:59
  distilled in 2000. Youngest distilled in two. 1008
• 24:02
  that's so you're saying different fucking ages.
• 24:04
  Then different fucking ages. Different fucking listening,
• 24:08
  different fucking ages. Get your fucking backs right.
• 24:13
  Just let. Me.
• 24:15
  Welcome to the fucking podcast. Just get to the fucking point.
• 24:23
  So all these fucking, all these workers get by and into, so all
• 24:32
  these Falcons get put into a butt, Yeah.
• 24:35
  We have to put an 18 plus on this episode.
• 24:38
  This episode contains strong fucking language.
• 24:42
  Just nothing wrong with. It I've actually generally like
• 24:44
  lost where I was. Some different aged fucking.
• 24:48
  Yeah, but if they were all put into the same cask, then the
• 24:52
  2008 Farkin would be the age for all.
• 24:55
  Yeah, of course. I mean.
• 24:57
  And then 24 hours later would be a single cast.
• 25:00
  Yes, but it would have to be the age of the.
• 25:01
  Yeah, but but would that not cost?
• 25:03
  But that would be a bat thing then.
• 25:05
  No, because it's still a single malt because it's all from the
• 25:07
  same distillery. But that's yeah, OK, right.
• 25:10
  So. But and what I was saying is
• 25:11
  what could happen with the new laws is that you then have a
• 25:15
  release which would then be classified as a batting of
• 25:18
  single malt, different ages, not.
• 25:21
  Not the new laws, but the apparently laws that are being
• 25:25
  more heavily enforced. Yeah.
• 25:26
  My head tucks now. I was.
• 25:28
  Really confusing I am. I thought I was making it
• 25:31
  simple, but I think I made it more complicated.
• 25:32
  Well, I mean it it, yeah. I I did hear another I was at a
• 25:36
  tasting last month or the month before with Blackadder, yes.
• 25:41
  Oh, how was that it? Was really, really good.
• 25:43
  I was. Going to go through that, what
• 25:44
  phase are we going to go through that all?
• 25:46
  Right. What?
• 25:47
  What? He was.
• 25:48
  He was at a gig and I was in Fife.
• 25:51
  Yeah. Great place to be though.
• 25:54
  Keep Barley. I was, I was, I was.
• 25:55
  I was going to ask what lineup was like.
• 25:57
  It was really good. There was my.
• 26:02
  I got a little bit too tipsy, I'm saying.
• 26:06
  After about 3 Chuck, I know it's about you.
• 26:08
  Absolutely fucked up. Yeah, I remember the last one
• 26:11
  was a 5 year old Shizuka Pete's. Oh.
• 26:14
  Very much up my alley, that was. What was it?
• 26:16
  Was it? Was it smoked sausage?
• 26:18
  It tasted like Burger King like and I believe like really and
• 26:24
  there was a tasted. Like Burger King?
• 26:26
  Yeah, in a in a very, in a very nice way.
• 26:29
  Burger sauce with here with. No, just like, like smoked
• 26:32
  grilled meat. Really.
• 26:33
  Yeah. But like in a way that you you
• 26:37
  felt dirty having it. There was a westward as well,
• 26:40
  which is really good, I think chicago-based bourbon.
• 26:46
  I can't remember the rest of my, but what I was trying to say was
• 26:50
  they were saying so maturing bourbon in Scotland can heads
• 26:55
  have done some amazing like Tennessee releases over the
• 26:57
  years and no one's really ever had any questions with it.
• 27:00
  It's been really cool to see how bourbon matures in a much milder
• 27:03
  climate and for longer periods of time.
• 27:05
  Apparently the SWA as of this year have like, really clamped
• 27:07
  down on it. So they will not allow American
• 27:10
  whiskey to be matured in Scotland.
• 27:13
  It'll be classified as a spirit drink.
• 27:15
  Spirit drink, yeah. Sam touched on that last week
• 27:17
  super briefly, but he did. Touch.
• 27:19
  Yeah. Well, I think yeah, Yeah, right
• 27:20
  enough. He did.
• 27:21
  So they were saying that all the stuff's been like moved to
• 27:25
  barrack because it's in England, so that law doesn't.
• 27:28
  Yeah, I mean, there's a world where to be next.
• 27:30
  We're not ones to because he was like a fight in the SWA.
• 27:33
  Who was it? We had a lot a long time ago.
• 27:36
  It was an early episode. I can't.
• 27:38
  Remember who it? Was so, but they, they, they're
• 27:40
  upset. They, they had a brand of
• 27:43
  bourbon that was matured down in England somewhere.
• 27:45
  That was Eduardo, of course, Eduardo worked and he'd worked
• 27:51
  for a bourbon. Was it not a bourbon?
• 27:53
  But the bourbon was being matured down in England, so it
• 27:57
  shipping over into a warehouse. Down in England.
• 28:00
  I'll say what George people said is when you were asked, they
• 28:02
  said they would open a distillery.
• 28:03
  We said where is it in England? And I wouldn't have any, any
• 28:06
  issues with SWA can operate outside.
• 28:09
  That begs a question about, I mean, we know that the SWA have
• 28:13
  to be protective of Scotch as a brand.
• 28:15
  And we also know that there'll be plenty of people out there
• 28:17
  who would capitalize on the lines weren't as rigid.
• 28:21
  There be plenty of people that could go either way with it.
• 28:24
  So it's about, you know, where's the where's the balance, where's
• 28:27
  the line? And then understanding there
• 28:29
  will be a good reason why they're doing certain things.
• 28:32
  Why, why, why don't they want people to mature American
• 28:35
  whiskey in Scotland, for example, there must there be a
• 28:38
  They'll see. Well, you can't mature Scots
• 28:41
  whiskey in America. So yeah, the phrase I always use
• 28:44
  is. That they protect integrity but
• 28:47
  prohibit innovation. Yeah, you know, well, that's it.
• 28:51
  And there's there's an issue with that.
• 28:53
  You'd hope that they would make the laws that respect the
• 28:57
  history, but then also a life for innovation down the line as
• 29:00
  well. Well, you look at like.
• 29:01
  Our award-winning whiskey as of last week or a couple of weeks
• 29:05
  ago at the International Whiskey Awards was the Raila.
• 29:09
  And I would say that Raila for me, absolutely love the King
• 29:14
  Lassie, both the double mature and the and the King Lassie raw
• 29:17
  again. I think they came second in a
• 29:19
  couple of awards as well. The Raila is great, but the.
• 29:21
  Raila is just fantastic. But interestingly, you're not
• 29:25
  allowed to bottle rye on the label.
• 29:28
  You can't have Scotch. Scottish rye.
• 29:30
  Yeah, it's a, it's a grain whiskey.
• 29:32
  Is that? But then.
• 29:33
  But then you have the other side of the coin where you do get
• 29:35
  people who are. Kind of particularly sniffy
• 29:39
  about, say. Tequila cask or mezcal cask
• 29:43
  whiskies and say, well, is that a thing that should really be
• 29:46
  allowed? You know, obviously it is
• 29:47
  allowed, but maybe that's something that shouldn't have
• 29:50
  been allowed. You know, some people have, you
• 29:51
  know, so there is a balance there, isn't there?
• 29:54
  But I mean when? We had what?
• 29:55
  Was the story that there was a SWA come down on a whiskey
• 29:59
  because of the colour it was too, I can't remember.
• 30:03
  It was too pink or it was a wine finish and I think it was just
• 30:06
  too far pink and then perhaps not whiskey.
• 30:09
  That sound right? They got the they got the colour
• 30:11
  palette out and it was like, you know, not whiskey mental, not on
• 30:15
  colour. You wouldn't expect AVV yes, OK,
• 30:19
  You can understand cast types. Yeah, OK.
• 30:22
  You can see that place of maturation, oak type, all that
• 30:25
  kind of things. But for colour as well, that's
• 30:28
  that's quite a quite a stretch, isn't it?
• 30:31
  Yeah. No, you would have thought.
• 30:33
  Celebration of diversity of colour.
• 30:37
  Yes. No, but with using all these
• 30:40
  different wine casts. And everything like that, you
• 30:42
  would have thought showcasing that liquids color more than
• 30:44
  anything else. Yeah.
• 30:45
  Well, I think yeah, bonus could. Always could always just go down
• 30:47
  the Mike Brown wrote and Chuck some Chuck some blue kuru show
• 30:50
  and then call. No, not Mike Brown and Craig
• 30:53
  Johnson. Oh, Craig Johnson.
• 30:54
  Sorry, blue kuru sack. Well, I make everything blue.
• 30:58
  I'd like to see Mark. Thompson, I was used to talk
• 31:00
  about pickled fish cask historically being used.
• 31:03
  Haven't. Seen anyone do that?
• 31:05
  Well, no, because, well, that's. What I think Mark Thompson's
• 31:08
  point was, was when you look back in yesterday, casks were
• 31:11
  just vessels for transporting anything.
• 31:14
  So people who couldn't afford to get nice fancy cast from
• 31:18
  vineyards or wine companies or over there, they would have got
• 31:22
  their hands on anything, probably given a quick rinse out
• 31:25
  and then stuck whatever they were putting in.
• 31:27
  But yeah, so, Well, it's it's fast approaching Christmas time,
• 31:31
  as we know, last it is. And I thought, why don't we get
• 31:35
  somebody who knows a thing or two about selling whiskey and
• 31:37
  we'll get cams, festive drums on the go Cam.
• 31:42
  So well, we're looking at different things.
• 31:44
  We I put the question out this week as we're recording, We'll
• 31:47
  start with this one, right? Three drums, OK.
• 31:52
  A drum you'll have on. Christmas Day.
• 31:54
  So a bottle of whiskey you'll have open on Christmas Day or
• 31:57
  that you would like to have them?
• 31:58
  Yes. Well, just what you would have.
• 32:00
  What would be your drum that you would have on Christmas Day?
• 32:03
  You're going, you can relax, you're with the family, you've
• 32:06
  got a couple of dramas to what you're going to have.
• 32:08
  Second one, what is a whiskey that you will, you could give
• 32:11
  somebody preferably under the hundred 150 LB mark.
• 32:15
  So don't be like I'd probably get everyone a bro or a 40 odd
• 32:17
  year old 44. No, I guess it's getting a 99%
• 32:22
  discount. Still want to forget £100 and
• 32:29
  then a bottle or a whiskey? Well then good reason, but a
• 32:33
  whiskey that you would like to receive as a gift.
• 32:36
  I'll go. I'll give you some time.
• 32:38
  Angus, what was your freak? So I I went with for.
• 32:43
  The one on Christmas Day, I. Went, I went for something I'm
• 32:45
  very, very familiar with. I don't need to think about it
• 32:48
  too much. Go home and Sonic in the
• 32:51
  evening. Once it's all died down, you're
• 32:54
  kind of over that, being really, really full and yes, yeah, go
• 32:58
  home and Sonic. Nice fireside Whiskey Pete and
• 33:02
  Sherry Christmas. Day just to be dropped.
• 33:07
  You know, that's about me. That's good.
• 33:09
  That was that was what I went for, for my Christmas Day drama.
• 33:12
  I didn't have a good think about it.
• 33:13
  Yeah. And I thought, you know,
• 33:14
  sometimes I usually do the cooking on Christmas Day.
• 33:18
  So sometimes it's quite nice that we drink.
• 33:19
  When you're cooking everything, you'd go for a cool home.
• 33:21
  And Sanega, if you're when you're cooking, you want
• 33:23
  concentrate, you want someone a wee bit more, you know everyone.
• 33:27
  Else will need it. Well, that's it, Yeah, making
• 33:30
  the food a bit a bit more edible.
• 33:31
  Yeah. Chuck, what are you going
• 33:32
  Christmas Day? And I'm just.
• 33:35
  Thinking about just now like something like a Glenn Rothes
• 33:37
  Distillers choice for me, one for the Sherry again.
• 33:41
  It's kind of a I did, and actually that's partly why I
• 33:45
  went for the to bat and pork because I thought it was a pork
• 33:48
  as a pork whiskey. That really but.
• 33:50
  Then I don't know if there really is one that I've had
• 33:52
  recently back and Glenn Cannon stands out in the mind.
• 33:55
  Glenn Cannon did a really good 17.
• 33:56
  Year old triple wood that was finished up in port that was
• 33:59
  plus six years that was really heavy on the pork.
• 34:03
  I was. Really good.
• 34:04
  Well, I mean, I think I would probably go for like a really
• 34:07
  good solid blends. Like for the house.
• 34:12
  I'm trying to think of going completely blank on names.
• 34:17
  I mean, last year I bought the star Tony Walker.
• 34:20
  It's not that I had the number. Yeah, I, I had the Ruby.
• 34:26
  Do you know what it was actually, it was actually, it
• 34:29
  was actually a great thing that last year I was, I was given the
• 34:32
  whiskey I wanted because what Laura put it in my stocking was
• 34:35
  the the stocking filler from Royal Mail whiskey, just the wee
• 34:38
  bottle. That's what I brought home for.
• 34:40
  And I. Was a bit like.
• 34:41
  I didn't really, I was like, oh, what's this?
• 34:43
  What's this going to be like? But I was like, Oh my, you know,
• 34:46
  I didn't know what all my what. And actually I was like, whoa,
• 34:49
  this is really, really nice. Yeah.
• 34:52
  And it was, it was perfect. Like I just, I just what was it
• 34:54
  like? It was like an 11.
• 34:56
  Or 12 year old. Last year it was something like
• 34:58
  that. I don't know if it had an.
• 34:59
  Age statement on her old it was a VAT.
• 35:01
  It was a VAT in. Blend, I think it was, I think
• 35:04
  it was grouse or like maybe slightly errored form of grapes
• 35:08
  or something like that. Yeah, I think there was a story
• 35:10
  behind. It which I can't Dougie
• 35:12
  explained it to me and I can't quite remember that's that's
• 35:15
  what I'm going nation, but it was it was really nice very, you
• 35:19
  know, heavy on the Sherry, but very, very pleasant.
• 35:21
  The whiskey I would probably go for is.
• 35:23
  Thompson brothers, their blend, the SRB six, Yeah, no, the
• 35:27
  TBBSW. That's the one.
• 35:29
  Thank you very much. That's.
• 35:30
  That was I was literally. About to say that, was that or
• 35:33
  the collab they did with? Living, living souls, the
• 35:36
  three-year old Yeah. I've not tried that.
• 35:38
  Yeah, we do want to try. I did it.
• 35:39
  We blend them at home with. My rattle off again, the
• 35:45
  Thompson brothers one TRVTBBS. W So basically simple, simple
• 35:49
  way of thinking about it is Thompson Brothers blended Scotch
• 35:51
  whiskies. Yeah.
• 35:52
  Well, that. Yeah, because it could be.
• 35:54
  They could be bothered, yeah. They're not good to bother, they
• 35:56
  just don't like and the living souls 3 year.
• 35:58
  Old I like Oh, you best do them together.
• 36:00
  Yeah. So what's the?
• 36:00
  Living souls 3 year old then what's what is that?
• 36:02
  Then that's is. Supposed to be a batting area
• 36:06
  era of Ledgic 18 with they put some grain in it by accident.
• 36:11
  Oh wow, some 3 year old grain. So it's it's.
• 36:13
  Effectively ledgicating with a tiny bit of grain, but and all
• 36:17
  sharing matures and then very, very good.
• 36:20
  And if you like that style of whiskey, like big funky peek and
• 36:25
  for what 50 lbs a ball? Is that what?
• 36:28
  Yeah. Even less.
• 36:30
  Is it like 40? 5 or yeah is.
• 36:31
  That well see so. Like, in fact, I think it might
• 36:36
  have been about a year ago just now, we sat in this room with
• 36:39
  Paul. Yours, Chuck.
• 36:41
  And we talked about, we talked about making cocktails.
• 36:47
  What was his name? Anthony.
• 36:49
  Anthony. Yeah, We talked.
• 36:50
  Anthony. Is the 1 when.
• 36:52
  It is green bell Peppers with sugar is his tasting old for
• 36:55
  Dorner, which I think about all really well.
• 36:58
  We talked. It was.
• 36:59
  About we were talking about cocktails and you were saying
• 37:01
  about how about making old Fashioned?
• 37:02
  You made an old. You were going to drove with the
• 37:04
  most insane description. Of making an old with a pint
• 37:08
  glass. Yeah.
• 37:08
  And then I. Don't want to.
• 37:11
  I do like, I wasn't going to go because sometimes on Christmas
• 37:15
  Day, I mean, I do start quite early on, on a Christmas Day.
• 37:18
  It's like I like a Manhattan on a Christmas Day.
• 37:20
  Actually very fancy. Pink glass as well?
• 37:25
  Or is. That.
• 37:26
  No crystal bite. That That's a cocktail glass.
• 37:30
  You're saying that I'm at what time?
• 37:32
  Yeah. I have been known to have.
• 37:35
  Laura used to do it when I was cook at my parents' house.
• 37:38
  And do you want a drink? I'll say you know I'm a
• 37:41
  Manhattan. Talk me through.
• 37:42
  A Manhattan so. It's vermouth, whiskey vermouth,
• 37:48
  and. Whiskey.
• 37:48
  I think there's someone. Else in there it's it's.
• 37:52
  You put dashes of it and stuff. Yeah.
• 37:55
  Better, better. There it is.
• 37:58
  There it is. Both of them.
• 38:00
  I know. I mean, I'm used to it, but I
• 38:03
  don't know what they were suggesting, but I vermouth,
• 38:05
  bitters, whiskey. There you are.
• 38:07
  These guys have worked in a bar. So what?
• 38:10
  You know where it gets the name. I'll go on.
• 38:14
  Tell me. Tell me.
• 38:15
  I. Don't know.
• 38:15
  Like direct question. So the area code for Manhattan
• 38:19
  is 212, all right? And it's 2 parts W1, part
• 38:24
  vermouth, and then two dashes a better.
• 38:26
  This is the best. Yeah, because the support.
• 38:28
  Yeah, like the phone. Is 212 for New York?
• 38:30
  Yeah, yeah, There we go. Yeah, yeah, yeah.
• 38:31
  Well, well, so right, so talk. Sorry, a Manhattan.
• 38:35
  You've been known. I've been known to have
• 38:36
  Manhattans. I've been known to have
• 38:37
  Manhattans, Right. What time is starting?
• 38:39
  What time is starting here, man? I mean, obviously Christmas Day.
• 38:41
  Responsible. Early doors. 10.
• 38:43
  Yeah, ten. Yeah, that's a late start for
• 38:45
  me. On the man.
• 38:48
  He's on the man hands actually. What are you cracking a 10 yards
• 38:51
  somewhere? And no, we always have a bottle
• 38:52
  of champagne. In the morning.
• 38:55
  I mean, usually what happened when I did Christmas at my
• 38:58
  parents was I would Manhattans, cook Christmas dinner.
• 39:02
  Christmas dinner, you know, we're quite striked out for one
• 39:06
  sort of ish. Yeah.
• 39:07
  And then I would conk out and fall asleep.
• 39:09
  Right. OK.
• 39:09
  Very much. Yeah.
• 39:10
  So, well, I was going to go TBBSW set over 6, the Thompson
• 39:15
  Brothers blend. But also staying on brand.
• 39:18
  I'll probably have a bottle of the Glen Elgin Spirit drink,
• 39:22
  Glen Elgin 13 Spirit drink bottle for the whiskey storage.
• 39:25
  It's a single mall. It's a single mall.
• 39:27
  Now it's actually a single. Mall, but I've got a bottle of
• 39:29
  the spirit drink in the house which I will have.
• 39:31
  I've got bottle #1 Did that bottle I dropped off ever get
• 39:34
  collected? But I don't know, Nicole Leslie
• 39:35
  still needs. To confirm and you've done to
• 39:37
  open bottle number one I've. Already opened it I've.
• 39:40
  Already opened you? Yeah, I've already opened.
• 39:42
  That was the value of his own products.
• 39:46
  I've already opened it. But because it's a long old day,
• 39:49
  Christmas Day, isn't it? You know, and you're eating a
• 39:51
  lot. So it's like, and the, the foods
• 39:53
  that you're having all the way through are you, you know, Angus
• 39:55
  is starting on the Manhattan. I'd probably be similar.
• 39:58
  I'd start on something sweet and easygoing.
• 40:00
  Champagne, like you say, you know, bottle of champagne gets
• 40:02
  you. That's nice and sweet.
• 40:03
  Manhattan is not sweet and easy going.
• 40:05
  No, but I'll, I'll go sweet, maybe not easygoing, not
• 40:08
  easygoing. I'm not Angus isn't like an easy
• 40:12
  morning. It's a stiff drug.
• 40:17
  Well, I like sweeter stuff, but I.
• 40:19
  Also, as I said last year as I make my that's the most
• 40:23
  horrifying description. I've ever heard of anything.
• 40:25
  Well, my ginger, my, my. My hot toddies or whatever they
• 40:28
  are, Oh, I guess it's new. We've fallen into that trap.
• 40:31
  Plenty of things before. The man the eye.
• 40:35
  Hope you're hot toddies. Aye, is there not?
• 40:38
  Aye, Because I would say that some would probably argue a hot
• 40:41
  toddy in itself is not what I make.
• 40:45
  It's a hot whiskey ginger, effectively, sure, right.
• 40:48
  And what Cam used to also get called, but it's been known to
• 40:53
  happen. A hot whiskey ginger there it.
• 40:56
  Is, but I would like to use 22 whiskeys for it, one for just
• 41:02
  the whiskey taste and the other for like the yeah, so I like.
• 41:06
  So that might be where I go with my with my mix is a TB BSW.
• 41:11
  It's nice and Sherry. It's a bit heavy going, but
• 41:13
  there's a lot of ginger beer in there.
• 41:15
  So there's a lot of other liquid though.
• 41:16
  So then maybe just a top up with a healthy measure of the calf
• 41:19
  strength spirit drink Glenelg in 13 again, more better share in
• 41:23
  there. Just adds a little bit more to
• 41:25
  to the to the drink, but lots of sweetness.
• 41:27
  But then as the day goes on, they get stronger and stronger.
• 41:30
  I get more and more merry and and then basically and then into
• 41:36
  the evening. And so I'd probably probably
• 41:39
  need three if you need an early starting one, something for the
• 41:42
  heavy meal and then something to finish off drinks wise.
• 41:46
  Drinks wise, not. Whiskey, you know, probably
• 41:49
  just. Whiskey like what?
• 41:50
  What I can keep? Had time now camp.
• 41:52
  What's your whiskey of choice for Christmas Day?
• 41:53
  If you have a bottle open, tap it in it for the day.
• 41:56
  So if I'm cooking, I would go down.
• 41:58
  The blended route as well, to be honest, just something really
• 42:00
  nice, really easy going I'm going to get absolute pelters on
• 42:05
  this because I'm going to stay on brand right OK, but like.
• 42:08
  Johnnie Walker. Gold Label.
• 42:10
  OK. Yeah, yeah.
• 42:11
  Yeah, going for the gold. I mean, you're weak for picking.
• 42:14
  Brand, but it's a good choice stepping the wages.
• 42:18
  You're absolutely right, boss. It's it's got that.
• 42:22
  Lovely texture, it's light enough that you can just sit and
• 42:26
  sip it all day. It's great.
• 42:28
  No smoke. So that's not interfering with
• 42:31
  anything, you know, it's just a really delicious whiskey.
• 42:34
  And what would you if you were going to end the?
• 42:35
  Night of Christmas night with the cheese.
• 42:39
  What you thinking? I wasn't?
• 42:45
  Wasn't Johnny Walker Gold set you back under £50 a bottle?
• 42:49
  Is it? Yeah, it was on.
• 42:52
  Tesco club card I think it was like 45 lbs.
• 42:54
  Yeah, I I've seen it cheaper. I've honestly seen it cheaper
• 42:57
  and I'm now very Privy to, yeah, excellent staff, shop and an
• 43:02
  ABV. What is what we're looking at?
• 43:03
  Just four. I think it's 440 maybe?
• 43:06
  43, but I think it's 40. OK, really good math consistency
• 43:10
  for. That ABV, yeah, yeah, Well, very
• 43:12
  good. And what you?
• 43:13
  What you. Finishing on, I think you need
• 43:14
  to like if you're sitting down. With cheese, you're looking for
• 43:17
  a flight, aren't you? You know you are looking.
• 43:20
  For a flight. So you're looking for someone.
• 43:22
  Well, this is actually we've got a cheese board.
• 43:23
  Got different cheeses. You've got goats cheese, you've
• 43:26
  got a cheddar. You maybe got like, but then
• 43:29
  you're going to get hit with indigestion, heartburn.
• 43:32
  Look at the size. Of a great mud.
• 43:34
  I've never suffered with that in my life.
• 43:35
  Oh God, there's nothing worse. Whether you've got a smoky
• 43:37
  whiskey in front of you and you know you're going to have to get
• 43:39
  yourself through that, but OK, right.
• 43:41
  Chuck, what are you gifting? Oh.
• 43:46
  Oh, it's tough. I buy my dad a bottle of, well,
• 43:48
  two bowls of whiskey every year, and every single year ask me the
• 43:51
  same question. One for the Christmas, one for
• 43:52
  the birthday. Well.
• 43:53
  No, I don't want to do birthdays in my family.
• 43:56
  I. Know this since I was born in
• 43:57
  Boxing Day and I've never received a birthday yet.
• 44:01
  Shy. Oh, no, no, no, that's not.
• 44:05
  That's not. True, it's the case for that
• 44:07
  we've. My holiday.
• 44:11
  I tripping over it. I know I.
• 44:13
  Didn't get to see my thing out you guys seem to drink very
• 44:16
  heavily on Christmas and it's very differently my house.
• 44:20
  Oh really? Yeah.
• 44:21
  And I'll say it. You know, probably very shocking
• 44:23
  fact to all the lessons out there.
• 44:24
  I'm a child with divorce and we. We drive from 1:00.
• 44:29
  Parent to the other. Yeah, that's Christmas Day, so
• 44:32
  we'll do. I probably won't.
• 44:34
  I only have like a cup of glass of wine.
• 44:35
  With the. Meal and maybe like 2 dramas at
• 44:38
  the end right? So I can justify driving.
• 44:40
  Away. Back to my place afterwards.
• 44:43
  So I don't drink that much on Christmas.
• 44:45
  I mean, I know I've. Given the impression, I do, but
• 44:49
  I generally don't really drink that much.
• 44:51
  Well can you don't know, it's been 17 years minus a few few
• 44:55
  inbetweens. He's just talking about what you
• 44:57
  would drink at work. Yeah, yeah, I'll.
• 45:00
  Start a shift with this. Normally I would have started
• 45:03
  with this. Anyone came into Scotch past 10?
• 45:05
  PM Yeah, it's cheese. Board out, we're getting told
• 45:07
  things. You get a flight.
• 45:10
  Yeah, you. Got a cheese?
• 45:12
  Board on Christmas Day at Scotch?
• 45:14
  No? So we all just go to Scotch on
• 45:16
  Christmas Day. See, Ross, I really annoy him,
• 45:18
  cheer him up. It's been going to happen, like
• 45:20
  a lot of. The like hospitality, people who
• 45:23
  can't make it home during Christmas.
• 45:25
  Yeah, it's one of the bars that's open.
• 45:27
  It's obviously it's a sexually high standard bar.
• 45:31
  So they did used to come in and see us, which is a slow day as.
• 45:36
  Well, it's like it can be can be slow or really busy, right?
• 45:39
  I've had some mental ones in there, but the past the the last
• 45:44
  few years have been really high takings.
• 45:48
  Yeah, but. Quality.
• 45:50
  Guests OK, that makes sense you know it's like high spend yeah,
• 45:54
  yeah, you know I mean I'm. Prone I've.
• 45:57
  We could really ruin that Graham.
• 45:59
  I've been prone to go for a couple of pints on Christmas
• 46:02
  Day. Yeah, go to go to the pub.
• 46:03
  Well, this place is open. Yeah.
• 46:05
  Something nice on Christmas. Yeah, it's open, I think 4
• 46:08
  hours. Yeah, I think 12:00 to. 4 on
• 46:09
  Christmas. Day for all the locals, right?
• 46:13
  So it's a nice feeling. You've got a community party
• 46:15
  when there is a community and that's what this place is, is
• 46:17
  you can go for a but I like, I like, I mean a pint, a pint and
• 46:21
  break the afternoon up. Just I mean, to be honest with
• 46:24
  you, when you do think about it, if if like it's my brother, my
• 46:27
  mum, my dad, myself, everyone else, the dogs, all that kind of
• 46:30
  stuff. What have the dogs been drinking
• 46:32
  on Christmas Day? Graham water.
• 46:33
  It's a ticking time bomb just waiting for everybody to start
• 46:38
  getting fed up with each other. So it's because, I mean, it
• 46:40
  doesn't take a lot with you and your brother.
• 46:42
  I know exactly. So it's nicest to sort of say
• 46:45
  right, you know what we're going to.
• 46:47
  There's the dogs will go for a walk and then the walk will
• 46:50
  usually base itself around the pub where there's a couple of
• 46:52
  pints and then then lunch is on. If you know.
• 46:55
  What I mean when by the time you get back, it's time for another
• 46:57
  re drinking and food, right? And then and then and then the
• 47:02
  the your dad's speech on Christmas Day as well speech.
• 47:06
  I agree just before the queen. Like Chuck, what are you, what
• 47:11
  are you, what are the gifter who goes on for longer?
• 47:14
  That's why I need 2 whiskeys despite the fact that it's the
• 47:18
  18th I haven't done. My panic research yet and want
• 47:20
  to buy my dad but be something like Glendronic 18 like
• 47:25
  something big and shared That's his vibe yeah.
• 47:27
  I mean he'd been at Scotch for quite quite a few times and he
• 47:31
  will have, regardless of what it is, a whiskey with like 1 ice
• 47:34
  cube in it that that's just his way and his favorite whiskey is
• 47:38
  above any 12. So as a gift, I would go kind of
• 47:41
  that parameters, but maybe elevate it slightly.
• 47:45
  Yeah, and then he'll tell me for the next 6.
• 47:48
  Months after that, he doesn't really like it.
• 47:50
  And then after six months he'll be like, you know that whiskey
• 47:52
  you bought me, It's actually quite good.
• 47:54
  I love it but I can never buy it again.
• 47:57
  You've put your research in and bought a limited edition for
• 47:59
  that the first. Question is always like is this
• 48:02
  worth? Money and I'm like no.
• 48:06
  So it's. A case of I should I open it and
• 48:08
  drink it? Yeah.
• 48:08
  Should I keep it right always life though like.
• 48:11
  No. You get asked, well, you guys go
• 48:15
  get asked quite a bit because it started happening a little bit
• 48:17
  to me where someone will come to me and say I need to get, I need
• 48:20
  to get somebody I know who drinks whiskey, a DRAM, a
• 48:24
  whiskey for Christmas. And then it's like, what do you
• 48:27
  get? Suddenly it's a lot of pressure,
• 48:29
  isn't it? When you, you know, I feel it.
• 48:31
  Someone said to me the other day there, oh what?
• 48:33
  I'm not going to spend more than.
• 48:34
  That's basically why I put it on the Facebook group was he said
• 48:37
  I'm going to spend more than £150.
• 48:40
  What am I going to get my dad for Christmas?
• 48:42
  Your mates are, well, better. Off than.
• 48:46
  My inbox starts busy enough about this time of year as well.
• 48:49
  It's people that you haven't spoken to in a year, don't
• 48:52
  really know about whiskey at all.
• 48:54
  Yeah, like what's an exceptional but exceptional Exceptional.
• 48:58
  What was exceptional? The.
• 48:59
  Private Client Advocacy lead at the Azure will absolutely know
• 49:02
  that bottle of whiskey that. Can get for like £30.
• 49:07
  You can't. Get anything for 30 step.
• 49:09
  One build a time machine. Yeah.
• 49:11
  Yeah. Well, because it's a good
• 49:13
  question, I mean. Like I said that somebody came
• 49:15
  to me, it works, it's £150. I'll spending my dad for
• 49:18
  Christmas, he loves the DRAM. And then the questions start
• 49:21
  trying to work out. It's like, well, what do you
• 49:23
  normally drink in the house? Usually just Johnny Walker
• 49:27
  Black, maybe a grouse, something like that.
• 49:29
  Then I'm going right, So where do you go with £150 for this?
• 49:32
  Then it's like, do you think you want to buy him something that's
• 49:36
  just going to sit in the shelf for a special occasion?
• 49:39
  Or are you going to buy him something that he's going to
• 49:42
  drink in two months, drink in a week or slowly tap into over the
• 49:46
  course of a year? Because I mean the McAllen,
• 49:49
  well, we'll maybe go into it. This was my suggestion was the
• 49:53
  Macallan 12101 proof because sometime you just said, I get,
• 49:57
  you know, you framed that you weren't specifying anyone in
• 50:00
  particular. And that is something that
• 50:03
  somebody that might not know particular amount about whiskey
• 50:06
  will get an angle. Oh, Macallan, because Macallan
• 50:08
  name, the Macallan name carries a certain.
• 50:11
  Yeah, Icy. Though.
• 50:14
  It's good. It is but.
• 50:17
  It's something that even if you did like whiskey, it's nice to
• 50:20
  have it something a wee bit different.
• 50:22
  It's not something you're going to have had before.
• 50:24
  So would you say, though, are you buy that?
• 50:27
  This is where I think it, But I mean, it depends obviously on
• 50:30
  your price range. I would, no, but we said a
• 50:32
  hundred, a hundred, a hundred. This is quick.
• 50:33
  This is the criteria in that throwing the ring in like the
• 50:37
  same frame. Yeah.
• 50:38
  Yeah. Value in 16 four and Fauna
• 50:40
  banger OK. Absolutely for.
• 50:42
  For like Christmas time, genuinely value in value in 16.
• 50:46
  Four and five. I like the the Ben Runnet.
• 50:47
  Is it the 15, the Ben Runnet also us and those two for
• 50:51
  Christmas time? Yeah, you could really.
• 50:53
  You could really not. Go wrong with.
• 50:54
  Either of those two, you're right.
• 50:55
  Absolutely or. I've been.
• 50:57
  What about the? Glen Elk 13 year old, 13 bottles
• 51:02
  still available, limited bottles still eventually 2 cases left if
• 51:06
  that. I think I've been in a very
• 51:08
  privileged position with. My new job that I've been
• 51:10
  drinking a lot of the Dalian 21 from this year's special
• 51:13
  releases all right and. It's expensive.
• 51:16
  It's 400 and. £70 a bottle, all right, but it's like about 90%
• 51:22
  off, right? I've been.
• 51:24
  Using what discount code? WSP 90 Black Friday was last
• 51:30
  week. I'm going to get a message.
• 51:32
  I'm going. To get an e-mail away from
• 51:34
  somebody at the edge and be like cut this, cut this, cut that.
• 51:37
  Never come, that person. Will be me.
• 51:42
  Never come to the Johnny Walker. Experience.
• 51:43
  Again, just so we're clear, I was joking.
• 51:48
  No, it's like a. Beefier cask strength more
• 51:53
  dialed into version of that 16 spent full full time in Spanish
• 52:00
  Sherry cask. So from Havre.
• 52:02
  From Havre. And is there a?
• 52:04
  Badger on the bottle. There is not no that.
• 52:07
  One's called marbled treasures. So that's why it's got quite a
• 52:11
  funky kind of package in that one.
• 52:14
  Really interesting. I mean, it's it's.
• 52:16
  I would say the difficulty is particularly with the Macallan,
• 52:20
  12/1 O1 per 55% ABV. Isn't it 5055%?
• 52:25
  Is that 55? That's fine.
• 52:26
  Yeah, Yeah, One O. One, yeah.
• 52:28
  Well, I, I will tell you another bottle and I actually this is a
• 52:31
  Christmas gift I received. I asked for it, but I would give
• 52:35
  it Ben Rome at 15. Yeah, yeah, yeah.
• 52:38
  But if you're going down tomorrow, the sort of £6070
• 52:41
  range, yeah, can't go wrong. Is it one O 1 or is it 1?
• 52:45
  10, it's 101. I thought it was 10.
• 52:48
  One which? Is 50% fifty percent 50.5 or 50?
• 52:52
  .5 maybe. Yeah, we'll double.
• 52:53
  Check just to get but I would say the the the the no, it's who
• 52:57
  you're buying that whiskey for, of course, because your problem
• 53:00
  with if you have a like I say, if I go back to the person at
• 53:03
  work who said, what am I getting my dad?
• 53:05
  And he only normally drinks, you know, a grouse or and he sort of
• 53:09
  said whatever's on special offer kind of thing.
• 53:11
  So you're probably expecting this guy's drinking anywhere
• 53:14
  between 40 and 46% and upper level.
• 53:17
  Yeah, you maybe don't want to land them without cash, But then
• 53:20
  also my but 50% is not too bad. It's manageable.
• 53:23
  But I would also say, and I last week I popped into the the
• 53:28
  whiskey shop to go and see the ginger boy.
• 53:30
  Yep. And was the furry upper lip.
• 53:34
  He's had the two. He's still he's he's been doing
• 53:37
  Movember for two years. Started in 2020.
• 53:47
  Three, but the Edgington staff were there and they were taking
• 53:51
  through. It was a Highland Park 16, which
• 53:57
  was a special edition for a Swedish chef.
• 54:01
  There was a Kick Your Turkey. That was the Heather one.
• 54:05
  I can't. Remember, it was Swedish.
• 54:07
  Oak that they used. Hi, OK, there's like an orangey
• 54:11
  bottle big thing. There was a Glenn Rothes.
• 54:13
  Can't remember too much. I'm not drank an awful lot of
• 54:14
  Glenn Rothes, but I really enjoyed that.
• 54:16
  Which is weird because you're very close to Glenn.
• 54:17
  I know exactly differently, but the but the the one that they
• 54:22
  had was they were really pushing this McAllen 12 and I just said
• 54:25
  like and it's it's it's a really is and there'll be people that
• 54:29
  say it's annoying. If I was going to be Ross Bar
• 54:31
  for a minute, I'll say it's annoyingly good, right?
• 54:35
  Why was ours? Yeah, Well, it.
• 54:37
  Because it is. It's a very, very good whiskey.
• 54:39
  It's still probably. I said if that was £95, that
• 54:42
  would be just the perfect whiskey.
• 54:44
  It would be snapped up. Yeah, that would if.
• 54:46
  It was 95. Pounds because it's under £100,
• 54:49
  it's a 12 year old whiskey, but it's different and it's McAllen
• 54:52
  and it's brilliant, but they also know how much is IT125125.
• 54:57
  So it's £30 more expensive than it absolutely needs to be.
• 55:00
  But at the same time, what I would say is it's very, very
• 55:02
  good. But it's, it's, it's who'd you
• 55:05
  buy that for? Yeah.
• 55:07
  Because if you're buying, if you're spending £125 and you're
• 55:10
  only getting a 12 year old whiskey on as an age statement,
• 55:13
  not that age statement should dictate or matter.
• 55:15
  But at the same time, you know, it's, it's, it's 12.
• 55:18
  Year old whiskey. Right.
• 55:20
  And it's £125 just because it's the extra premium you're paying
• 55:23
  for being in the card. But I would say it's it is very,
• 55:25
  very good. But there is when you when
• 55:27
  you're. Looking at buying.
• 55:28
  That is someone going to appreciate that?
• 55:30
  Can I give a slight like? Just turn of conversation
• 55:34
  because I think everyone's finished this already.
• 55:36
  Like yeah, what are? We.
• 55:39
  Marvelous. So I I brought this along.
• 55:41
  Because a new camera's going to be the podcast, and I know it's
• 55:45
  not within his portfolio of his new job, but I thought it would
• 55:49
  be worth bringing it along. This isn't Thompson Brothers, Al
• 55:52
  Duni, Al Duni, Al Duni, Al Duni. 27 year old.
• 55:57
  Wow. And I got home drunk one night
• 56:01
  and then to the ballot and then went oh fuck and I've won.
• 56:05
  But this is a. This is a.
• 56:07
  Teaspoon canen canenvi. Canenvi, Yeah.
• 56:10
  Oh wow. And when I.
• 56:11
  When I like. When we, when I started working
• 56:14
  at Scotch and yeah, Cam and Ross had their favorite distilleries
• 56:18
  at the time, which Cam has told his and Fraser's was Spring Bank
• 56:24
  at the time. No, it was Rose Bank.
• 56:26
  Sorry, Rose Time. Yeah.
• 56:27
  And out of spite, I picked Glenn Talkers just because it really
• 56:32
  pissed them off, which has now, unfortunately, become fact as
• 56:35
  time's gone. Yeah, you're like this the most.
• 56:37
  Well, you, you, you got into whiskey.
• 56:39
  Out of spite, you've got your favorite distillery.
• 56:41
  Out of spite, The most success I've ever had in.
• 56:44
  Life is through rage and anger. Which people will be shocked
• 56:48
  and. Ironically, the closest you've.
• 56:50
  Come to being sacked? No, no.
• 56:55
  I've been, I've been sacked for it before.
• 56:58
  Yeah. So I thought I'd bring that
• 57:00
  along. So this is.
• 57:01
  So what's it called? I'll.
• 57:03
  I'll do it so this is so. Can in be now.
• 57:05
  Wait a minute, can in be if I'm right is the distillery owned by
• 57:09
  William Grant and Sons that isn't really open to the public
• 57:14
  but produces a single malt and lots of it ends up in like
• 57:18
  Grants etcetera, etcetera or as the not much released a single
• 57:22
  malt correct, Yeah, bang on it's.
• 57:25
  Yeah. But it was finer.
• 57:26
  Than. Maybe the 70s or something.
• 57:28
  Like monkeys. The monkeys?
• 57:29
  No. Am I right?
• 57:30
  No, it was older than that. No much more recent than that.
• 57:33
  Oh, really? More recent than that.
• 57:34
  More recent so Chuck and I both. Obviously less.
• 57:39
  More than 20. Seven years ago, yes.
• 57:42
  Not a. Little bit more so, yeah, it was
• 57:45
  1990. Chuck and I were both born in a
• 57:48
  very a very a very strange. Time for distillery to be really
• 57:53
  fascinating. Because I think.
• 57:54
  Angus yes, what this does and can't be able to sort this out
• 58:00
  for me if I'm wrong, but I think this completes the the William
• 58:04
  Grant and Son teaspoon. There's four teaspoon.
• 58:07
  I think we've done it. Yeah.
• 58:09
  You will have. You'll have done this and
• 58:12
  another one through Thompson Brothers.
• 58:14
  Yes. Dalrymple, yes.
• 58:16
  Yeah, Warhead and. Burnside.
• 58:21
  Burnside, yeah. Dalrympo as well, yeah.
• 58:24
  So yeah. So.
• 58:26
  We've done it, we've done it. Burnside in a year?
• 58:29
  There we go in 2025. That's what we've done.
• 58:31
  What an achievement. That's the first Aldooni I've.
• 58:34
  Ever seen bottled? Really.
• 58:36
  Yeah. So thank you very much for that.
• 58:38
  Chuck. Cheers.
• 58:39
  Thank you very much. I'm not gonna lie.
• 58:42
  I Yesterday I thought it was Wednesday and I.
• 58:50
  You were here last night. I made I.
• 58:52
  Made. It to 50.
• 58:52
  Meters shy of the diggers. And I was like, legal iPhone.
• 58:56
  I was like, you fucking idiot. And I went home and I had a
• 59:00
  couple of drabs and I went, fuck, I'm going to open this and
• 59:02
  had it. And I was like, that's all
• 59:04
  right. And then I never had it today.
• 59:07
  And I'm like. Really, really enjoying it.
• 59:08
  It's like just for. People that don't know.
• 59:11
  Chuck as well as they should. Chuck is a man with a fork and a
• 59:15
  world of soup. Just one day.
• 59:21
  I'll be one day. I'll turn it into a sport and
• 59:23
  I'll be fine, right? What we need to get back on
• 59:25
  track? But lovely, lovely drama.
• 59:26
  Thank you. Can I give another shout out to
• 59:28
  Whiskey? Go ahead.
• 59:29
  It's annoying. It's really annoying actually.
• 59:32
  So I was out. Greg Acker, friend of the show.
• 59:34
  Yes, a few weeks ago. We were both there.
• 59:36
  We were. Both there, yeah.
• 59:38
  Is Gaff. Yeah, lots of research.
• 59:40
  Was done that night. Wasn't it?
• 59:43
  Yeah. Really good chippy out by.
• 59:44
  His part, yeah. Do you know?
• 59:48
  What was? One of the whiskeys that
• 59:50
  impressed me the most that night.
• 59:52
  Go on. Linders Abbey, OH.
• 59:55
  Yeah. Anderson Yeah, yeah, yeah.
• 1:00:00
  I'm saying no. You're on release from Anderson
• 1:00:03
  Kilgow. Yeah, that first thing I bought
• 1:00:04
  like that, That's my gifting whiskey.
• 1:00:06
  Genuinely, I've got a boot. Car.
• 1:00:08
  Boot full of this stuff. I I I do need to buy another?
• 1:00:11
  Bottle off you actually. I've got, I've got my one to
• 1:00:14
  keep and I need my one to drink. I know I I picked it because I
• 1:00:16
  was like. Graham's going on about this
• 1:00:18
  like so many times, and even Ross said it was pretty good.
• 1:00:20
  Unbelievable. Yeah, genuinely.
• 1:00:22
  Fantastic. I'm not.
• 1:00:22
  Sure. How much you?
• 1:00:23
  Well, in fact, you. Can't take any credit for that.
• 1:00:25
  I can. I picked it.
• 1:00:27
  I picked. I remember.
• 1:00:27
  I could vaguely remember not. They're having a Scooby.
• 1:00:30
  They should do a spreadsheet and you're like.
• 1:00:32
  No, no, they gave me. It was being reminded.
• 1:00:34
  At the time, Windows hadn't released any whiskey, You're
• 1:00:38
  right. OK, so basically.
• 1:00:39
  What you got was you. Got little you got a wee glass
• 1:00:42
  of you make you make yeah you got new make and it was
• 1:00:45
  different options and basically you got new make up the price.
• 1:00:49
  So basically they give you the cask sizes and it was a gift.
• 1:00:53
  It was my favorite, my mum and dad and bearing in mind at that
• 1:00:57
  .30 you know, 5-6 years ago I was not, you know, this was a
• 1:01:02
  sort of, you could almost say it triggered.
• 1:01:07
  Graham. Likes whiskey.
• 1:01:08
  Let's give him a Well, it triggered this whole thing.
• 1:01:10
  It really just kicked everything off because basically what
• 1:01:12
  happened was I got put in the car, mom and dad, it was my
• 1:01:15
  birthday, I was 30. And it was like, right, what's
• 1:01:19
  going on? But just say you do get better
• 1:01:22
  of their presence, and I do. Yeah, Well, that's it.
• 1:01:25
  I'm Chuck. Get right even more.
• 1:01:28
  So, yeah, yeah. But I've been most of all days
• 1:01:31
  that my parents have forgotten. It was my birthday.
• 1:01:33
  Same there, I'm boxing. Even like.
• 1:01:36
  Can we stop playing Monopoly? Can someone say something?
• 1:01:40
  Mum, can you kick my my? Favorite meal for my birthday?
• 1:01:43
  No, you're getting a Turkey Curry mate.
• 1:01:45
  Christmas cake. How many candles in it?
• 1:01:46
  Not out of choice, but that is not my.
• 1:01:49
  Favorite Turkey bones? Yeah.
• 1:01:51
  Turkey Curry. Is your favorite meal?
• 1:01:52
  No. But I.
• 1:01:54
  Just got bumped in the car on my birthday and they said them
• 1:01:58
  probably what 2019 April 2019 that would be it. 2nd of April.
• 1:02:03
  2nd of April 2019. Put in the car up the road.
• 1:02:07
  I said where are we going? We're not telling.
• 1:02:08
  It's a surprise. Got up and met Elliot.
• 1:02:12
  His name was Yeah. You know Elliot.
• 1:02:14
  Yeah. Elliot.
• 1:02:15
  Great. Guy and he.
• 1:02:16
  He said took us through, got a wee tour and I was like, what
• 1:02:19
  are we doing here? And I said, it's my birthday
• 1:02:21
  that's still owed to that. And bearing in mind that that
• 1:02:23
  time my naivety was a bit like, right, I don't like, it's a new
• 1:02:28
  distillery. Yeah, I don't really care, you
• 1:02:30
  know, I don't know enough about it, genuinely.
• 1:02:32
  It was a bit like, they're not even producing musky like.
• 1:02:34
  And that was it. I tried to convince some
• 1:02:36
  greatest respect in the world to people who are listening, who
• 1:02:39
  are from Windows Abbey. I tried to pretend for a good
• 1:02:44
  few months, maybe a couple of years, that I really, really
• 1:02:47
  like their Acrovite. Oh yeah.
• 1:02:51
  It's. Nice.
• 1:02:52
  Ish. It's nice with a lot of ginger
• 1:02:55
  ale and we slice orange in it, but it was a breath of fresh air
• 1:02:59
  at the time. From like every distiller said,
• 1:03:01
  like, here's a gin. Gin Yeah 100.
• 1:03:03
  Percent new make yeah yeah, sell. 200 mil bottles.
• 1:03:07
  And again, well, I've said 20. Times On this podcast, I was
• 1:03:10
  given a bottle of new make which I used to clean my bath before I
• 1:03:13
  resealed. Yeah, I put the sealant on it
• 1:03:15
  because I forgot I've done the YouTube video.
• 1:03:18
  I've every bit of kick and it was a why I picked A7 7:00 PM or
• 1:03:22
  8:00 PM on Saturday night. I just decided tonight's the
• 1:03:25
  night I'm going to redo the ceiling seals, the seal seal
• 1:03:30
  around my bathtub. So it's got the scraper, got
• 1:03:34
  everything, had the wee gun and everything like that.
• 1:03:36
  And I got the YouTube video up. It's like the first thing you
• 1:03:38
  need to do is clean the scrape it off and clean your bathtub
• 1:03:42
  with white spirit or metallic spirits.
• 1:03:44
  Hunting it out. I was like, what have I got?
• 1:03:46
  When are they covered? A 200 mil ball?
• 1:03:49
  Lindo's Abby. You make it.
• 1:03:50
  Was it Lindo's Abby? Yeah, Lindo's Abby because I was
• 1:03:52
  going to say unnamed distillery. Oh no.
• 1:03:55
  I mean, that was great. I mean it.
• 1:03:56
  Was great. The bathrooms.
• 1:03:58
  Never unnamed all this. Well, what am I going to do?
• 1:03:59
  Let's be perfectly. Honest who sits in the house for
• 1:04:02
  the bottle you make and taps in there?
• 1:04:04
  I mean people who really. Enjoy coaching well you make you
• 1:04:08
  make something else but. Anyway, Long story short, gifted
• 1:04:11
  a a fucking. We're back to the fuckins.
• 1:04:16
  You know it's fucking good. But they gave me a.
• 1:04:20
  Choice. And I picked Ariyoka.
• 1:04:22
  I was first. And if I'm being perfectly
• 1:04:24
  honest, no, I mean honest. With you.
• 1:04:29
  No, no. I.
• 1:04:29
  Spoke. I spoke to the guys about a year
• 1:04:32
  later and I actually inquired about maybe looking at
• 1:04:36
  purchasing another one. Really.
• 1:04:37
  And I was told that yeah, yeah, we don't sell them anymore.
• 1:04:43
  But we also stopped selling them at that price very quickly.
• 1:04:46
  Wow. I think the price I got that gas
• 1:04:49
  for, for what it should have been.
• 1:04:51
  Yeah. I think there was an element of
• 1:04:53
  Odea we've maybe. And when you look at first Phil
• 1:04:56
  Riocca Farkins, they're probably not an awful lot of them.
• 1:04:58
  No. And I was very.
• 1:05:00
  Lucky to, actually. Got a fucking good deal, but
• 1:05:03
  there's still a few bottles of that left actually, so yeah, let
• 1:05:06
  me know, I'll take one. Yeah, yeah, Good, good.
• 1:05:08
  So. Right, good.
• 1:05:09
  So. That your sales directly through
• 1:05:11
  your Facebook and Instagram page is great.
• 1:05:13
  I know I can't take. I have to sell it to Kev, but I
• 1:05:18
  can't even sell it because I can't.
• 1:05:23
  There's no one. There's anyone from here gift it
• 1:05:27
  for a very. Precise.
• 1:05:29
  Yeah. Donation.
• 1:05:30
  No, I'll tell you what you do. Is if you pay, if you pay £65
• 1:05:35
  right and give me the bottle back, you'll get your 65 lbs
• 1:05:39
  back. Wow.
• 1:05:40
  Because that's what you're paying for.
• 1:05:41
  You're paying, you're paying a you're paying a £65 deposit.
• 1:05:45
  Deposit not the empty bottle, back the full.
• 1:05:48
  Bottle no, no. The empty bottle back, you're
• 1:05:50
  paying a deposit. Because I think that's how
• 1:05:51
  that's anyway like I'm not going to get into that.
• 1:05:54
  I might have to cut this out. But anyway, right.
• 1:05:58
  But gifting whiskey, I guess, yes.
• 1:06:01
  What are you? What are you giving?
• 1:06:02
  Well, I I told you the Macallan 12 Macallan, you're given that
• 1:06:05
  we've done the gifting. What am I going to give?
• 1:06:06
  What? What?
• 1:06:08
  I don't know. What?
• 1:06:09
  What are you? What are you?
• 1:06:10
  Going to give. What's that gifting whiskey for
• 1:06:12
  you? Oh.
• 1:06:16
  I would argue. It is tough when it comes to
• 1:06:19
  buying whiskey for other people because and I you touched them
• 1:06:22
  before, but it's the ABV Yeah, and I so a really good.
• 1:06:25
  Mate of mine. He just got married a couple of
• 1:06:28
  weeks ago and he I was very fired to ask.
• 1:06:31
  He asked me to curate like a whiskey selection for him and
• 1:06:33
  his favorite whiskey of all time was Edward out 10 Great drop.
• 1:06:38
  Love it. Fantastic and I brought him
• 1:06:40
  bread. It's a good.
• 1:06:41
  It's a good. Christmas Day drama.
• 1:06:42
  Actually, that was Hobnobs with Glass.
• 1:06:44
  A lot, yeah. Well, I mean.
• 1:06:47
  So I brought him. Right.
• 1:06:48
  And we were drinking whiskeys and I had mostly selected stuff
• 1:06:51
  between 40 and 46, but I put something in, I think we were
• 1:06:57
  done tasting the six I put out for him.
• 1:06:59
  And I pulled out some of some of my stuff.
• 1:07:01
  And I was like, this is class. You like XYZ, you'll love this.
• 1:07:05
  And I think it was about 51%. And he was just like, that's
• 1:07:10
  hot. Really.
• 1:07:12
  It's just like that's. Not for me.
• 1:07:13
  Really. Yeah, I would have been in that
• 1:07:15
  situation. Up until until, I'd say about a
• 1:07:18
  year ago, yeah. Single cast before the Southwest
• 1:07:23
  got involved, yeah, but, well, no, sorry.
• 1:07:25
  Cast strength. Cast strength.
• 1:07:26
  I didn't do it for me. No, because I last year I
• 1:07:29
  bought. My dad signatory bottling of I
• 1:07:32
  think it was the Altmore. Figure stuff.
• 1:07:35
  In all the Ross of Sherry, it's a really big Sherry bomb and I
• 1:07:38
  think that was like, I didn't really think about it the time.
• 1:07:40
  I think it was like 55%. Yeah, maybe, yeah.
• 1:07:45
  And even as a man who has one ice cube in that he was like I
• 1:07:49
  was minced. I mean, you could look at like
• 1:07:51
  you could go down the. Thompson Brothers route, you
• 1:07:52
  could look at that, you could go down the Woodrows of Edinburgh
• 1:07:54
  route and with a great and this is the thing, it's like these
• 1:07:56
  are these are bottles that people like us would like to
• 1:07:59
  buy. You know, you see past the tall
• 1:08:01
  round, you see when there's a lot of pump that can come with
• 1:08:05
  by gifting a whiskey and you can see it comes with a nice tube,
• 1:08:10
  it comes with that, the bottle shape, everything, it comes
• 1:08:13
  along with it. It's all part of the process.
• 1:08:15
  Whereas you give somebody a Thompson Bros who's not a
• 1:08:19
  whiskey drinker, it's cast strength.
• 1:08:22
  Like like like you could do this rather than yeah, do you need to
• 1:08:26
  write them? No.
• 1:08:26
  If I if I said like one of the best whiskeys I've tried this
• 1:08:30
  year is the Carden Heads 27 Year Old Blended Malt and it's a Ward
• 1:08:34
  Head 195 lbs. It's over the price bracket.
• 1:08:37
  But if I was to buy that for somebody, you almost have to
• 1:08:40
  give them a wee note to explain, explain.
• 1:08:42
  Just so you know, by the way, I've got you this because it's
• 1:08:45
  but then some things that makes a good.
• 1:08:47
  So I was saying about maybe a good gifting.
• 1:08:50
  What could I say that to the guy who asked me?
• 1:08:52
  He said he said my dad likes a gravity.
• 1:08:53
  Like I said, I'll tell you what, if you want to spend £35 right,
• 1:08:57
  you can get in the Thompson Brothers TBBSW 6, right And
• 1:09:00
  he'll look at and go what the because that the label looks
• 1:09:03
  like it's been hand drawn by somebody.
• 1:09:05
  Yeah, yeah. They add advice and it's only 6
• 1:09:07
  years old again. A whiskey drinker might sit
• 1:09:09
  there and go can't be any get out.
• 1:09:11
  It's under 10 years, only six. You tell the story that there's
• 1:09:14
  there's a blinding error and that might add to and then that
• 1:09:17
  person then can say, well, his pals by the way, sit down, I'll
• 1:09:22
  put a drum. Wait till you hear this.
• 1:09:23
  And it gives that person that sort of extended level of
• 1:09:27
  knowledge and what have you. So so but with.
• 1:09:30
  You, what would you get? Well, I was one of mine like.
• 1:09:35
  On brand again, manic more I think manic more 12 year old
• 1:09:38
  flooring fauna. You're a tart for a minute.
• 1:09:40
  You're. Like it's a great whiskey.
• 1:09:42
  And it's a great gateway from going from your very
• 1:09:45
  recognizable brands. It's soft, it's gentle, it's
• 1:09:49
  really easy, 43%. So it's not going to like blow
• 1:09:53
  your face off. Yeah, £55 a bottle, whatever,
• 1:09:56
  you know. Well, it's it opens.
• 1:09:59
  You up to. They flooring faunas?
• 1:10:01
  Yes, first of all, which are great.
• 1:10:03
  I love the flooring faunas. I don't know enough about them.
• 1:10:05
  Yeah, but I mean, the reason I like them so much, in an odd
• 1:10:09
  sort of way, and maybe there's a wee bit of nostalgia there, is
• 1:10:12
  because they haven't changed their labelling for donkeys.
• 1:10:17
  Years I can remember as a. Kid being in, you know, like
• 1:10:20
  restaurants and bars or whatever pubs that you'd, you know, and
• 1:10:24
  you would see those bottles in places.
• 1:10:28
  Just. About and it's like it just
• 1:10:30
  feels like they've always been there.
• 1:10:31
  It's a very strange, which is quite nice.
• 1:10:33
  It's a very strange like niche and whiskey where it's like.
• 1:10:36
  It is. A.
• 1:10:38
  Nerdy aspect that has been consistent for a really, really
• 1:10:41
  long time. I mean, some of them have gone
• 1:10:43
  and bought, some of them have disappeared over time,
• 1:10:45
  obviously, and more like and stuff like that.
• 1:10:48
  But they're solid. Yeah, they consistently saw it
• 1:10:51
  drop. If you were gifted, that's
• 1:10:53
  great. You'd be delighted.
• 1:10:55
  Yeah, well, that's even. Current ones that are.
• 1:10:58
  Out the three cherries, 8 bourbons, whatever.
• 1:11:01
  Yeah, you'd be delighted. You'd be like, that is a great
• 1:11:04
  set of whiskeys. Then all the bourbons are ever
• 1:11:07
  so slightly different. Yeah, you could probably confuse
• 1:11:11
  a couple of them if you're not really looking.
• 1:11:13
  The cherries are great as well. They've got lovely spicy, You've
• 1:11:17
  got nutty, you've got something else.
• 1:11:18
  The Ben really meaty. Yeah, it was really good.
• 1:11:21
  They were like some of. The first whiskey's when I was
• 1:11:23
  like really getting into whiskey initially, like the liquid and
• 1:11:26
  the Strath Mill for me were like 2.
• 1:11:28
  Like like life changing. Yeah, whiskey, life changing.
• 1:11:32
  Yeah, generally. Scour for you I.
• 1:11:34
  Love you Scour. I love my dryer.
• 1:11:37
  That was a big one. Yeah.
• 1:11:38
  That's the only that's the only foreign for I could actually
• 1:11:40
  I've had the doubt. It's not I want to annoys me
• 1:11:44
  when I'm in company like I when I'm in company like this where
• 1:11:48
  you guys can sit and go. But that's one moment and it's
• 1:11:50
  like it's something that's completely as soon as we
• 1:11:53
  mentioned the distillers. You're like, Oh yeah, yeah.
• 1:11:56
  Yeah, I'm. 3 Sherry would be Blair Athol, Ben Renis and.
• 1:11:59
  Diving, I went to the Johnnie. Walker Centre.
• 1:12:03
  Quite soon after it opened and you go on the tour and you get a
• 1:12:05
  10% or 20%. I think it was 20%.
• 1:12:08
  It was quite generous. Walker Centre.
• 1:12:09
  Jenny Walker. Jenny Walker Experience.
• 1:12:12
  Hangers. Can I?
• 1:12:12
  Can I also point out sorry? Johnny Walker, you.
• 1:12:15
  Can cut all of that and I bought the bottle of the Ben Renis and
• 1:12:23
  a bottle of that because I was like, oh, I like Sherry whiskey
• 1:12:25
  bottle of the Ben Renis and the bottle of that were you and they
• 1:12:28
  both gone. They both got I both got I've
• 1:12:30
  got three of them both. Yeah, great whiskey.
• 1:12:33
  Job was done, job was done. I would like to say I've been to
• 1:12:35
  the. Joining Walker Experience like 4
• 1:12:37
  times on recommendation from a bartender called Connor who used
• 1:12:41
  to work there, and every single time I've gone the security
• 1:12:45
  guard has informed me that there's a private function on
• 1:12:47
  that I'm not allowed to go upstairs.
• 1:12:49
  Really call ahead. Why would I do that?
• 1:12:51
  I'm just in the air. It's a.
• 1:12:53
  Good part of Guinness up there as well.
• 1:12:54
  Yeah, Short, short lines. Yeah, yeah.
• 1:12:57
  Wouldn't know? Well, you're.
• 1:12:59
  About I would say so. Gifting whiskey I'm going to go
• 1:13:01
  if I was like beats myself. What's a quite unleashed 14
• 1:13:04
  setting you back in these days? So again, I would be I would I
• 1:13:09
  got on Amazon for about 45. I think really, yeah, I would
• 1:13:13
  gift that. On the basis.
• 1:13:14
  Of I'll tell people, by the way, just so you know why the same I
• 1:13:18
  feel well, no, I would gift that to people.
• 1:13:20
  I personally, I'll be honest, hands down, hands up, sorry,
• 1:13:24
  that's hands down, hands up. I've had too many drums but.
• 1:13:29
  I would say. I don't get it.
• 1:13:31
  OK, What do you mean you don't like?
• 1:13:33
  It no, no, I don't dislike it. But I think what happens is you
• 1:13:37
  don't get the wow factor of it. It's the whiskey.
• 1:13:39
  It's the people in the whiskey on this podcast that I've talked
• 1:13:43
  about, Cleanly 14 makes me sit down and go, this is going to
• 1:13:47
  absolutely not care, do something to me.
• 1:13:51
  And then I have it and I go, why am I not getting what all those
• 1:13:54
  other people got got? So but what I would do is if
• 1:13:57
  you're going to gift that to someone, you could say you might
• 1:14:00
  never have heard of this. But what I can tell you is from
• 1:14:03
  my own personal experience, I've interviewed XY and Z, these
• 1:14:06
  people who do this in the whiskey industry and they have
• 1:14:10
  said that this is their DRAM. I have 3 drams that a blender
• 1:14:14
  for Ian MacLeod, the sellers Jake Adkook can pick.
• 1:14:18
  I have all the drams that Jake could drink and he says that one
• 1:14:20
  is the one that it. Ali, Ali Reynolds.
• 1:14:23
  Yeah, same thing. Yeah.
• 1:14:24
  Brandon Massa for the Azure who said that this was the DRAM that
• 1:14:27
  actually wasn't Brandon Massa at the Azure at the time either.
• 1:14:30
  Johnny Walker at the time when he was on the podcast that said
• 1:14:32
  maybe got a job. Well, no, he was.
• 1:14:34
  No, this is after. But I would say, and I'm again,
• 1:14:38
  I'm going to get belters here. I think if you're going to give
• 1:14:41
  somebody a drama, a whiskey, a Glenn Caddham, obviously
• 1:14:46
  Glencarnham. 15 as we've. Talked about again being able to
• 1:14:49
  say it's a brilliant whiskey. I like the 13, but the 15 would
• 1:14:51
  be nice and to be able to say I've got a good good authority
• 1:14:57
  that this is actually the Stellar's favorite drama that.
• 1:14:59
  But if you wanted to go a little bit more, I bet you I don't know
• 1:15:01
  what the price is, but knowing what I paid for the drama of it
• 1:15:05
  and how Kev price is is whiskey and Glencadam 18 an 18 year old
• 1:15:09
  whiskey. You're going to get somebody
• 1:15:12
  will look and they might then Glencadam's enough of a.
• 1:15:15
  Distillery that's not as. Well known where someone could
• 1:15:18
  go. Oh, I've never heard of that,
• 1:15:19
  but they'll see that it's either a 15 or an 18 and go.
• 1:15:22
  That's a fairly well aged whiskey as well.
• 1:15:24
  It's a lovely, lovely whiskey. Or time do 15 because I think
• 1:15:30
  you can't. Go wrong with that.
• 1:15:31
  No, you can't. Fair.
• 1:15:31
  Play my normal gifting whiskey used to be, probably still is,
• 1:15:34
  as well as Glenfiddich 50 because I think it's just that
• 1:15:38
  it's a brand that people recognize.
• 1:15:39
  Oh, it's in the supermarket so you can pick it up.
• 1:15:41
  Yeah, very exciting. I'd say it's accessible.
• 1:15:44
  I'd say where I'd go now, though.
• 1:15:45
  I would say it's a very good Panic bag 5.
• 1:15:48
  Years ago exactly when? Panic 15 would have been a
• 1:15:51
  supermarket, so someone could go into Sainsbury's, look at what
• 1:15:54
  they got and go how much you spend, how much I spend on it,
• 1:15:56
  whereas. Actually.
• 1:15:57
  Would they be able to do that without having to Google it or
• 1:15:59
  what have you for an 18 hour like a Glencaram 18 or a Tamdoo
• 1:16:03
  15? There you go, right Whiskey.
• 1:16:05
  You want to receive Chuck on your birthday when no one loves
• 1:16:08
  you. What's on?
• 1:16:12
  What's on your list of? Santa really good.
• 1:16:16
  Well, no. Some former Glenn talkers.
• 1:16:21
  Always. Really.
• 1:16:22
  Nice. The G&M standard Beetlejuice
• 1:16:24
  label, Glenn Talkers always love those, one of those.
• 1:16:28
  But Fraser did give me one when we were at the birthday event.
• 1:16:30
  Yeah, at the moment they roll my whiskey's 21.
• 1:16:36
  I really want that. I'm I'm a cheap date that's £75.
• 1:16:40
  So that's what that that's their stocking.
• 1:16:41
  Filler that's that's one of. 2 releases they've done this year
• 1:16:45
  for stocking cover yeah 31 and a 13 year old.
• 1:16:48
  But I must have met when I saw that that.
• 1:16:50
  You you put it in the group chat, I would say that was aye.
• 1:16:53
  It looks 5 it. Looks not 21 year old for £75.
• 1:16:56
  Yeah, I. Mean it looks great.
• 1:16:58
  I think it's bourbon mature fully refilled bourbon matured
• 1:17:00
  which is completely out my alley even though generally Christmas
• 1:17:04
  time I'm looking for Sherry. This is my Sherry tart time of
• 1:17:08
  year for me. Well, when you're getting a
• 1:17:11
  gift, though, you don't have. To crack it open and drink it
• 1:17:13
  immediately. That's the thing.
• 1:17:13
  You're absolutely right. Yeah.
• 1:17:15
  What would yourself? Can.
• 1:17:20
  I've drank a lot of really good whiskey.
• 1:17:22
  This year, so I could be like, you know, pulling on some some
• 1:17:26
  fat wallets or pulling on some not fat wallets, but one of the
• 1:17:31
  risk is that that really surprised me this year was our
• 1:17:37
  single and. Leonard. 17 years old, really
• 1:17:41
  delicious, matured and or finished in ex Sherry and mescal
• 1:17:46
  casks. All right, cool.
• 1:17:48
  Weird. Crazy.
• 1:17:49
  Like and. You would expect a little bit of
• 1:17:51
  smoke of richness, but that green grassiness, that seems
• 1:17:54
  like a really good combo for that.
• 1:17:55
  Yeah, like, well, it's got that like.
• 1:17:58
  Vegetable note that Glenn Ord is really famous for.
• 1:18:00
  You didn't have any of the smoke that you would assume from
• 1:18:03
  mezcal. All right?
• 1:18:05
  You probably know a lot more about mezcal from working at the
• 1:18:07
  word than any of us do because it's weird and interesting.
• 1:18:11
  But yeah, I had one in Ken. Remember Ken?
• 1:18:15
  Oh, yeah. Sam.
• 1:18:16
  Sam back and I don't remember. That it was just off.
• 1:18:19
  Brothenstry. Yeah, so the best pickled leeks
• 1:18:22
  I've ever had in my life. Yeah.
• 1:18:23
  He gave me this pickled. Leeks.
• 1:18:25
  He used to do like loads of like.
• 1:18:27
  Yeah, like so far around some pickled stuff.
• 1:18:29
  Just as like, there you are. Yeah, well, sure.
• 1:18:34
  He gave me a big thing for a bar snack though.
• 1:18:42
  You're just passing. That whole week to you.
• 1:18:44
  Yeah, eat that. Welcome. 98.
• 1:18:49
  Percent salt. By the way, so enjoy that, but
• 1:18:53
  no, he gave me a. Mescal that.
• 1:18:55
  Tasted like, do you remember strawberry campinos?
• 1:18:59
  The little hard boiled sweets that had white white, Oh yeah,
• 1:19:04
  circles. Random.
• 1:19:05
  Yeah, yeah, yeah. Strawberry.
• 1:19:07
  Yeah. You gave me a mass scale.
• 1:19:09
  That tasted like that. And that one is exactly like
• 1:19:12
  that. It's got all those fruity.
• 1:19:14
  Notes from there. Not, not.
• 1:19:15
  Not not smoke. Interesting, really interesting.
• 1:19:18
  This goes great. As well.
• 1:19:20
  I know it's 17. Do you say 17?
• 1:19:22
  I think it's a 17. Right.
• 1:19:25
  OK. I guess I'm going to say to you.
• 1:19:26
  And I because I know you, you know, what are these chaps a
• 1:19:29
  lot? OK, go on.
• 1:19:31
  Let's just say. Of.
• 1:19:32
  The whiskeys that we've had doing the podcast together right
• 1:19:36
  if you were to say to your current wife Laura now I don't
• 1:19:40
  know if you do do do Christmas gift lists right I'm.
• 1:19:45
  Very, very. Bad for it.
• 1:19:47
  So I'm the same people for me and go what do you want for
• 1:19:49
  Christmas? And I go, I don't want to
• 1:19:50
  fucking connect. Peace, love and happiness.
• 1:19:54
  What do you reckon if if it was going to be a special Christmas
• 1:19:57
  gift, If Laura's sitting there going, I'm going to get Angus.
• 1:20:00
  And a special gift, right? What we're talking what you're
• 1:20:03
  going to spend. Well, the broad roughly budget
• 1:20:05
  wise, what do you think would be a budget?
• 1:20:07
  Laura and I do what we do for Christmas is we do a stocking
• 1:20:11
  for each other. So we're like, let's just keep
• 1:20:13
  it like budget wise, we save 50. We probably spend more like 70
• 1:20:17
  or £80 on each other, but we usually just, it's like 10 LB
• 1:20:21
  twenty #10 pound £20. But, and that fits the bill with
• 1:20:25
  what she got last year with that the dumpy bottle, the little
• 1:20:28
  bottle, the 26 hour bottle of that stocking filler literally
• 1:20:32
  literally was a stocking filler. So well, let's just say she's
• 1:20:36
  decided. But she could, she said.
• 1:20:37
  Let's just. Say to me she's.
• 1:20:38
  She's what? Let's it's been a good year.
• 1:20:40
  Let's make it £250 right? She's phone messages.
• 1:20:43
  Angus has been bloody good, £250 right?
• 1:20:46
  Tell me a drum. That you guys have.
• 1:20:51
  Had on the podcast. That would be good for me to get
• 1:20:56
  Angus. And what would that?
• 1:20:57
  What would you want me to tell her?
• 1:21:00
  Oh, no. Oh no.
• 1:21:01
  Do you know what? There was one that we had that's
• 1:21:06
  not quite going to bash your budget for £200.
• 1:21:11
  Doesn't have to be it, but it's not.
• 1:21:12
  He's trying to save his misses money.
• 1:21:15
  No, no, no, no. He's trying to spend every
• 1:21:17
  single. Penny of IT does that.
• 1:21:19
  He does time time do 20. One, Does that fall in 399?
• 1:21:22
  I'm afraid that's too much. Quite a bit actually.
• 1:21:27
  Quite a lot. Double lie.
• 1:21:29
  That's too that's too much for me 1/2 ball because that's
• 1:21:37
  different to the. 1. Originally you what would you
• 1:21:38
  what would you say? Well, the original 1 I I said
• 1:21:41
  was for the odd American sought urns.
• 1:21:45
  Gag the Pete and sought urns. And that's great because I.
• 1:21:48
  I I'm a big fan of having a wee glass of sought urns, Christmas
• 1:21:53
  pudding. So I thought I'd tied nicely in
• 1:21:56
  with Christmas and I've got a bottle of Sauternes in the house
• 1:21:59
  I bought for Christmas about 3 years ago.
• 1:22:01
  But then I got to my dad's and he had a bottle.
• 1:22:03
  I bought a bottle of Sauternes already for it.
• 1:22:05
  So I was like, Oh, well, this will this will just have to come
• 1:22:08
  back with me then, because it's like, you know, but so that.
• 1:22:11
  Will get used to. Some this year.
• 1:22:14
  So I asked for that. I mean, it's hard to think
• 1:22:16
  because we've been to so many places.
• 1:22:19
  I tell you what was great, what was really, really good.
• 1:22:22
  The problem is the availability of some of the stuff that we've
• 1:22:24
  had. But the Madeira, Glenn Murray,
• 1:22:28
  we had the the house, The Glenn Murray house.
• 1:22:31
  Oh, yeah. Cottage bottle.
• 1:22:33
  Yeah. We drank out Mark Thompson's.
• 1:22:34
  Now that was terrific. Yeah.
• 1:22:36
  Glenn Murray. Yeah, the Glenn.
• 1:22:37
  Murray House, if that, if that. If I unwrap that on Christmas
• 1:22:40
  Day, I'd have a big cheesy smile on my usually like Glenn Murray,
• 1:22:44
  don't you I? Love Glenn Murray.
• 1:22:45
  Yeah, yeah, I love. Glenn Murray But do you know as
• 1:22:47
  well what was really good? But it's a drum I had the
• 1:22:51
  opportunity to purchase and I didn't and I regret it every
• 1:22:54
  day. Every day, Not every day.
• 1:22:57
  I regret it whenever I see when we had Stuart, when we had
• 1:23:01
  Stuart Backstrom, he when we had Stuart Backstrom, he brought on
• 1:23:06
  every day. He brought on a speed burn 17.
• 1:23:09
  The story very nice, a very lovely drama and it was really,
• 1:23:12
  really nice. We didn't have it in the tasting
• 1:23:14
  up there, but there were bottles there.
• 1:23:16
  I think it was about, I think it was 90.
• 1:23:18
  Five. Yeah, it could.
• 1:23:19
  Have been just over 100. That's a great place for that.
• 1:23:22
  And I saw and I thought. Because we were going to load so
• 1:23:25
  many other distilleries, I thought, I've tried that, Yeah,
• 1:23:28
  I know it's good. But I'll just maybe buy a bottle
• 1:23:31
  somewhere else. And I'm a bit like no.
• 1:23:34
  I really should have just. Bought that ball because that
• 1:23:36
  was great, that spade band and I was up because I remember trying
• 1:23:39
  on the POD thinking it was great.
• 1:23:40
  I remember going up there and I was like, if they have it, I
• 1:23:42
  might get it. And then going up there and
• 1:23:44
  going, yeah, anything from an indie bottle, spotlight or
• 1:23:47
  anything like that. Oh, from an indie bottle or
• 1:23:49
  spotlight? Because this is kind of verging
• 1:23:54
  into dramas of 20. 25 which, but at the same time it's just, I
• 1:23:58
  would say, I tell you what, from an indie bottle spotlight, the
• 1:24:02
  one I would buy would be the actually it wasn't from an indie
• 1:24:07
  bottle spotlight. It was really the star of the
• 1:24:09
  show or one of not the star of the show, but one of the star
• 1:24:12
  mice and Chuck star of the show. You really enjoyed.
• 1:24:15
  This was the rare fine Braval 16.
• 1:24:18
  That was a great whiskey. I bought all that for myself.
• 1:24:21
  I would, yeah. Yeah.
• 1:24:23
  Timed already or? I'm not opening it.
• 1:24:26
  Wow. I also got that Palmi 17 as well
• 1:24:28
  in Whiteport. Yeah, Palmi 17.
• 1:24:30
  Yeah, that. Would be a drama.
• 1:24:32
  I mean, if you if it was available and this is the thing
• 1:24:36
  with these questions is availability.
• 1:24:37
  If that was available, that would if I'd say first of all,
• 1:24:41
  to buy somebody a whiskey, say audio whiskey drug card.
• 1:24:44
  Do you like a drum? Yes.
• 1:24:47
  Then you're getting a probably 17.
• 1:24:48
  The other the other bottle I would not say no to and I'd be
• 1:24:51
  very happy with was the Finn Thompson.
• 1:24:54
  Was it the was it 16 year old? Well, the north British, the
• 1:24:57
  north British, I think the 16 year old N British that he had
• 1:25:01
  on there was a tasting. We went, I think he it was a
• 1:25:04
  tasting we went to, it was a 50 year old Inver Gordon on that
• 1:25:07
  and the north was the one that actually and it was a Glenn
• 1:25:09
  Livet as well. Was that a 50 year old?
• 1:25:11
  Glenn Livet, a 50 year old Inver Gordon.
• 1:25:13
  And it was a 16 N British and I was everyone was going daft
• 1:25:16
  about a 16 year old N British. And it was spectacular.
• 1:25:19
  It was a fantastic whiskey. Also in recent episodes.
• 1:25:23
  That Rassy, we had the Rassy Castle.
• 1:25:27
  Castle. Guys, Rassy fantastic I was
• 1:25:31
  trying to do. A write up on.
• 1:25:33
  That but they couldn't find it on their website.
• 1:25:35
  It took me about an hour to find it on their website.
• 1:25:38
  Dramas DRAM #3 cast #3 I picked one out 60 old.
• 1:25:42
  Quid No 90. 5 quid 9555 probably 600% yeah.
• 1:25:46
  All right. I mean, that is like champagne
• 1:25:50
  yeast. Champagne yeast.
• 1:25:51
  That's like 4 roses X popping. Really, really good.
• 1:25:55
  And also that Tweedale P Ed Yeah, yeah.
• 1:25:59
  Oh, that was terrifying. Yeah.
• 1:26:02
  That. Was very I hated.
• 1:26:03
  That I loved. That, but I had also.
• 1:26:05
  Had four drowns by that you did, but I had no microphone.
• 1:26:08
  I had. No microphone, but I would say.
• 1:26:10
  I like. I've had two people message me.
• 1:26:13
  I hope they've bought it. Two people messaged me saying
• 1:26:17
  where do I find that dramas DRAM #3 or that one you talked about
• 1:26:22
  the podcast. I found though that I because I
• 1:26:26
  was doing a write up on that or for the newsletter or for the
• 1:26:29
  Instagram post I put up and I couldn't find it on their
• 1:26:32
  website at all. I was like I got a direct.
• 1:26:35
  Link. Yeah, well, straight.
• 1:26:37
  To, I had to say. I had to.
• 1:26:38
  Find. It and then I found it and then
• 1:26:39
  again I had to spend another 20 minutes finding it to send to
• 1:26:42
  somebody else because they'd ask for it.
• 1:26:43
  But anyway, great, great drama. And well, so current wife,
• 1:26:48
  she'll say to me about, she'll say what whiskey do you want?
• 1:26:50
  Or she won't say what whiskey do you want me to buy?
• 1:26:53
  But I'll slowly and subtly put things in.
• 1:26:56
  I would like. I have said that too, If you
• 1:26:59
  want to spend some money on getting me a nice whiskey, you
• 1:27:02
  have to really look for it a little bit more.
• 1:27:05
  But an original Old Poultney 17, Yeah, I would like to have an
• 1:27:08
  Old Poultney 17 in the house just for the house, just for
• 1:27:11
  having it and. Just being like that's.
• 1:27:12
  Nice because I've got I've got a very fine poultry 17.
• 1:27:14
  It's lovely. Another one I'd like to receive
• 1:27:16
  and I've talked about it already again from the podcast at Ward
• 1:27:20
  Head. 27 year old from Cabin Heads.
• 1:27:24
  Was that an enigma? Yeah.
• 1:27:25
  Enigma. That was an enigma.
• 1:27:27
  Blending bottle, Yeah. Oh, it was an enigma, Yeah.
• 1:27:29
  And for Dougal to bring it in. Which was wild to think he
• 1:27:33
  brought the first drama that he actually produced that day.
• 1:27:37
  That night we were recording in here was somebody else's
• 1:27:40
  bottling and it was a teaspoon, but it was £195.
• 1:27:43
  I sat there, I've looked at it, I've nearly bought it two or
• 1:27:46
  three times. I've just been like 200, a 195
• 1:27:49
  LB. Am I going to be able to spend
• 1:27:51
  that? Right now?
• 1:27:52
  I would say that wish I haven't gone back to in.
• 1:27:55
  Quite a while, but if it's sort of the 250 mark would be Gordon
• 1:27:59
  Macphail Lyncwood 25. OK, that 46 percenter for me,
• 1:28:03
  that's like one of my favourite drops of all time.
• 1:28:07
  I think we did Glenbergie 25 on the.
• 1:28:10
  Indie bottler Spotlight next door?
• 1:28:12
  Yes, and lovely. That was the one.
• 1:28:14
  The bottom of a what was it? The bottom of a Bakewell tart.
• 1:28:17
  That was the line Ross had used, right?
• 1:28:20
  Yeah, I was. Looking for a burger for?
• 1:28:21
  Today they did not have. Any burger?
• 1:28:23
  Yeah, I had a great moment. A great whiskey moment,
• 1:28:26
  actually. I went to Japan in February and
• 1:28:29
  I bought a load of whiskey. You went too.
• 1:28:32
  You were there when I was there. But we like, we just kind of
• 1:28:35
  missed each other in an old sort of way.
• 1:28:38
  First day for. Me.
• 1:28:38
  Yeah, exactly so. But I bought a load of whiskey.
• 1:28:41
  I shoved it in the back of my cupboard and you know, I but I
• 1:28:45
  dipped in I bought quite a few little small bottles from me, a
• 1:28:48
  Geeko, right, Just another one was the Sherry.
• 1:28:51
  Actually, if I gave you the multi and soft one, which was
• 1:28:54
  like lovely. The molt molt didn't what it
• 1:28:57
  said on the 10th, but it was a Sherry one and I'd bought a
• 1:28:59
  miniature of it and I was I said I had like the end of it.
• 1:29:02
  And I said to Laura, I was like, just wish I'd bought the full
• 1:29:05
  bottle of this. I could have bought the and she
• 1:29:07
  was like you did. I was like, what?
• 1:29:08
  It's like you did. And I went in the cupboard and I
• 1:29:11
  had and I was like, yes, I've got a whole bowl of that.
• 1:29:16
  Like not just the wee mini bottle.
• 1:29:17
  I've like got a foot. It's a 50 CL.
• 1:29:19
  But I was like way present Angus very much.
• 1:29:23
  Congratulations past Angus Obama given.
• 1:29:27
  Himself a medal. There I are I bought myself a
• 1:29:30
  great present what I would say is that if I if I was to pick
• 1:29:33
  one stocking filler drum for good value it'd be the woven
• 1:29:36
  pure malt. Oh yeah £50 and he's in fact
• 1:29:40
  that could be a Christmas Day. I haven't I haven't tasted that
• 1:29:43
  really. It's really.
• 1:29:44
  Really, really, really nice. Yeah, really, really, really
• 1:29:47
  nice. I'm taking that.
• 1:29:48
  I'm going. To I'm off to India in January.
• 1:29:50
  I've got a bottle, I've got a week 20 CL that they gave us all
• 1:29:54
  the night at home, but I need to tap into at some point.
• 1:29:56
  Maybe. Maybe that'll be Christmas Day.
• 1:29:58
  They're homemade for me. That's the one I.
• 1:30:00
  Keep on going back to well, I just think I'm going.
• 1:30:02
  To take a bottle over to India with me because it's got Pete.
• 1:30:06
  Pete wouldn't say which one it is, but he gave a pretty big nod
• 1:30:09
  to it when it at the launch. So it's got blinded Scotch in
• 1:30:13
  there, blended malts in there from from space side, I think it
• 1:30:18
  was. It's got a single malt from
• 1:30:20
  Taiwan, single malt from Canada, Australia, Australia.
• 1:30:24
  And I like wine casks. Jamie.
• 1:30:28
  Yeah, OK. But then he also, and he said
• 1:30:30
  Taiwanese distillery, not the one you're thinking of, Omar.
• 1:30:34
  So these were the sort of these were the clues that we said.
• 1:30:36
  So he said splendid Scotch, not the one you think, not the one
• 1:30:40
  we're thinking of, the one you're thinking of, Taiwanese,
• 1:30:43
  not the one you're thinking of. He said Australia Australian
• 1:30:46
  distillery that really likes our wine cast.
• 1:30:48
  And then he said an Indian single malt from the Goa area.
• 1:30:53
  So once you mentioned that Graham was so Paul, John, Paul
• 1:30:56
  John. So I'd like to take that over
• 1:31:00
  back to India and give it to people to say there's Indian
• 1:31:03
  whiskey and that you know how you guys have taken our stuff
• 1:31:06
  and blending it in with your stuff and say, well, we've taken
• 1:31:10
  like these guys have taken your stuff and blended it in.
• 1:31:12
  That's cool, £50 a ball and they're doing 70 CLS and the
• 1:31:17
  bottles look nice and they're great, great balls.
• 1:31:20
  So, so yeah, and pure malt as well.
• 1:31:23
  It's got a great, like I like there's a green bottle with pure
• 1:31:25
  malt on it and there's a bit of fun in that as well.
• 1:31:27
  So I would say if I was to if I was to say stick that in a
• 1:31:30
  stocking, but the wart head, yeah, Karen has Enigma 27.
• 1:31:34
  Please, please don't rush and buy that because I'm hoping that
• 1:31:36
  it's still toying with it. It's a. 185.
• 1:31:39
  Quid a ball, it's just. What's that?
• 1:31:42
  The Warhead 20. Seven, I think that's.
• 1:31:45
  I'm sorry saying I think that's gone.
• 1:31:47
  I don't know. No, I was on the website not a
• 1:31:49
  long. One really.
• 1:31:50
  Yeah. Yeah.
• 1:31:50
  All right. Well.
• 1:31:51
  Maybe I'll pick one off. Well, that's it.
• 1:31:54
  I don't. Know how many is left, but I
• 1:31:55
  birthday present to myself a single.
• 1:31:57
  Well, that's. Someone's like, we usually do
• 1:32:01
  what, 3 drams? But I'm going to, I'm going to
• 1:32:03
  say you, you, you invited myself along, my cousin to a thing that
• 1:32:08
  you host. And the three drams on there
• 1:32:10
  were absolutely fantastic. It was a Blair, I thought, 20.
• 1:32:14
  20. Which is just one small batch.
• 1:32:17
  Highland Whiskey of the Year, £400 I think it is it.
• 1:32:20
  So I would say if I was going to get gifted, if I was to stretch
• 1:32:23
  the four, that'd be what we'll go.
• 1:32:25
  But there was also, wait a minute, manic Moore.
• 1:32:28
  There was a manic Moore with a 27 year old finish in a virginal
• 1:32:32
  cast untreated French choke mental.
• 1:32:34
  And then the final. DRAM of the night was a 41 year
• 1:32:37
  old Talisker was which was just ridiculous.
• 1:32:41
  You've been in the new role now for about 6 months and things
• 1:32:44
  like that. So I'm going to ask you for your
• 1:32:46
  2025 what, 3 drams? And you, you stay on brand.
• 1:32:55
  Thanks, that makes so I don't have to cut this back.
• 1:32:57
  Yeah, it makes it easier. For me to weave.
• 1:32:59
  Into yeah I've really enjoyed on brand whiskeys we.
• 1:33:05
  Have a convo. More 1984 and close distillery.
• 1:33:10
  So where? Where's convo more?
• 1:33:12
  Than Dufton. Dufton yeah, yeah, OK.
• 1:33:14
  Yeah, so. A large family owned distiller
• 1:33:20
  now use it as warehousing. All right.
• 1:33:23
  Yeah, I'll let you. Jump to your own conclusion.
• 1:33:24
  I know. It's one of that.
• 1:33:26
  Yeah, yeah. 1984, it was bottled as I want to say it was what was
• 1:33:32
  a 36 year old. It's just right on my street.
• 1:33:36
  We found the Asks comma Mosher 85.
• 1:33:40
  Yeah, it was 85. Yeah, yeah.
• 1:33:42
  All right, so yeah. It's like last.
• 1:33:45
  So it's in our payment ultimate collection, first lights and
• 1:33:48
  last shadows of distilleries, we refer to them as.
• 1:33:52
  So like, yeah. Last.
• 1:33:54
  Casks of that year, or first casks or whatever.
• 1:33:58
  Unreal. Fresh fruity.
• 1:33:59
  Delicious, real, really subtle, not unlike that actually really
• 1:34:04
  has that lovely fruity like floral.
• 1:34:09
  Kind of character. To that.
• 1:34:11
  It was really good. It was blown.
• 1:34:14
  Away by this year's. Jazz Festival that we release.
• 1:34:18
  So we've moved it up to Kalila for the next Oh, it's always was
• 1:34:22
  a like a villain. Release, right, But moved it up
• 1:34:25
  to yeah, the Jazz Festival's now Yeah, Kalila.
• 1:34:28
  More. Space.
• 1:34:29
  Yeah, a little bit. More space, a little bit more.
• 1:34:33
  Output and distillery size as well and so it was an 18 year
• 1:34:37
  old that used a Scottish oak ends all right so the first
• 1:34:42
  first time we've used. Scottish.
• 1:34:43
  Oak as a company, the hope that really.
• 1:34:46
  Yeah, which is incredible given. The size of the.
• 1:34:49
  Company as well and absolutely, yeah, yeah, absolutely. 18
• 1:34:53
  years, 18. Yeah.
• 1:34:56
  And which is just one best Iowa small batch?
• 1:35:02
  And. Let's.
• 1:35:08
  Go. For, I think you have to go for
• 1:35:12
  a Brewer. Yeah, you have to.
• 1:35:14
  So we've got. I could count how many Brewers
• 1:35:17
  I'd had this. Year.
• 1:35:21
  I've had more in the last. Six months than I've had in a
• 1:35:24
  lifetime. That's what I think about it.
• 1:35:26
  I think really less. Less than 5.
• 1:35:28
  In a. Lifetime.
• 1:35:29
  Yeah, that's 5:00 last night. I'm joking.
• 1:35:36
  No, it works. For people like talk me through,
• 1:35:40
  because I remember having conversations with people in the
• 1:35:43
  early days of the podcast, I mentioned Bora and I'm just sort
• 1:35:47
  of going, oh, wow, right. And people would mention it in a
• 1:35:50
  way where it's like, you know, and obviously a Bora and you're
• 1:35:54
  going, oh, right. And for me, kind of lost on me a
• 1:35:58
  little bit. What's the thing about Bora?
• 1:36:00
  Yeah. So Bora was the original?
• 1:36:02
  Distillery in the village of of its namesake in the in the town
• 1:36:05
  of Bora in the northern islands, it is distillery that is famed
• 1:36:11
  nowadays. Cling leash has that really waxy
• 1:36:14
  kind of character because the cling leash open when Rora.
• 1:36:16
  Closed or kind of? Both of them are.
• 1:36:20
  Both of them are called cling leash right?
• 1:36:23
  So the original Cling Leash distillery 1819, it ran
• 1:36:27
  independently up until 1965 ish when cling Leash or Cling Leash
• 1:36:33
  B was built right, which we now refer to as Cling Leash and the
• 1:36:36
  original is Brora. And now referred to as yeah,
• 1:36:40
  yeah. So the two rank.
• 1:36:41
  Concurrent as A&B for a while, yeah.
• 1:36:44
  But then our old pals at the Scotch Whiskey Association came
• 1:36:47
  in and said you can't have two distilleries with the same name.
• 1:36:50
  How does that work then? Because I know there.
• 1:36:52
  Was like Edward Hour 2 and. I think that is very much
• 1:36:57
  pushing their luck right in the same way that they do with
• 1:37:01
  little HPS and little Ms. on the on the bottles.
• 1:37:04
  OK, that's what I would say. Yeah, yeah.
• 1:37:07
  Like, yeah. So when did Brewer shot?
• 1:37:10
  Them in 1983, right? So close the 1983 padlocks put
• 1:37:15
  on the door and it remained closed until 20, 18.
• 1:37:23
  I'm going to say yeah because the Brewer not.
• 1:37:25
  Reopen was it? It wasn't. 2018, it was 20/17/20
• 1:37:29
  I think. I think we've or was it
• 1:37:31
  announcement 2017? Was it, was it because it was it
• 1:37:33
  not that Because we've had Gordon and Daft talking about
• 1:37:37
  when Ian McLeod distillers were like, right, we're going to
• 1:37:40
  reopen Roseblag, we're going to rebuild Rosebag.
• 1:37:42
  And everyone was like, and it was not like what the same day
• 1:37:46
  or there was a week like a week before or something.
• 1:37:48
  It was like everyone in the whiskey industry was like,
• 1:37:50
  bloody hell. Another another one's coming up
• 1:37:52
  from bro and Port Ellen. We announced time at.
• 1:37:54
  The same time, right? So I think.
• 1:37:57
  In the same short period of time was like Broda, Port Ellen and
• 1:38:00
  Rosebank were all announced. Now tell me then, is Broda a
• 1:38:04
  similar situation to like a Rosebank?
• 1:38:06
  Where is it a complete new rebuild or has it been mothball
• 1:38:09
  preserved and then just reopened?
• 1:38:11
  It's really interesting. So with the. 2 new just or we,
• 1:38:14
  we refer to them as Phoenix distilleries.
• 1:38:16
  So the two distilleries that we've reopened taking a
• 1:38:19
  completely different approach for them.
• 1:38:22
  OK, So Brewer was very sympathetically done and it was
• 1:38:26
  demolished brick by brick. We needed to put a steel
• 1:38:30
  structure in place to hold up the distillery, essentially.
• 1:38:33
  And then it was rebuilt brick by brick.
• 1:38:36
  Yeah. So it looks exactly the same as
• 1:38:38
  it did when it was built in 1819.
• 1:38:41
  Remarkable. Which is awesome.
• 1:38:43
  You know Andy up there things like stills as well.
• 1:38:46
  You like Rosebank, you're kind of saying we want to make what
• 1:38:49
  we made or try and get as close to what we made.
• 1:38:52
  Yeah, Well, this the stills. Lay in situ.
• 1:38:56
  All right, so the stills. I mean is it the same stills or
• 1:38:59
  is it stills made replicas of? I believe and don't.
• 1:39:04
  Quote me on this, but I think they're the same style.
• 1:39:06
  Good Lord, quite the same issue that rose.
• 1:39:09
  No, they weren't. They weren't.
• 1:39:11
  Next to melted. Down and.
• 1:39:14
  So yeah, it was built. Brick by brick and looks exactly
• 1:39:16
  the same. Wow, Port Ellen, it's all about
• 1:39:20
  innovation. It's about, you know, that new
• 1:39:23
  age of the when was Port Ellen closed the same?
• 1:39:25
  Year. Same year.
• 1:39:27
  Yeah. Yeah.
• 1:39:28
  And reopened just last year, Yeah.
• 1:39:30
  Opened in 2024, yeah, but open for production in 24, yeah.
• 1:39:34
  OK, well, yeah, lots of glass, lots of.
• 1:39:36
  Open spaces. We've got 2 sets of stills in
• 1:39:39
  there and so we've got a really small set of stills, 1/3 of the
• 1:39:44
  size of our production stills and which are experimental,
• 1:39:48
  purely used for experimentation. And we run them to a delve into
• 1:39:57
  all of the flavors that you can get from smoke.
• 1:39:59
  Wow, either of those distilleries open to the.
• 1:40:01
  Public they are. Well, for them, Well, I mean.
• 1:40:03
  Wow if. You're not going to buy a bottle
• 1:40:05
  of Broad Angus. You're not going to pour Helen
• 1:40:07
  because the tools if you got some.
• 1:40:09
  Quiche say that so they're they're exclusively.
• 1:40:11
  Ran by the private planting in Scotland.
• 1:40:13
  Yeah. So they are enquiry only right?
• 1:40:16
  To deliver an enquire on the podcast and say Cam.
• 1:40:19
  You want to sort of there are whiskey stories.
• 1:40:21
  I'd really like to use that. But I mean.
• 1:40:28
  That's the beauty of it. Only the Azure you know there's.
• 1:40:32
  Not many companies. WW makers, whiskey companies,
• 1:40:36
  you know, in Scotland, in the world, whatever, that could do
• 1:40:40
  what they did. Like literally you could say
• 1:40:43
  right demolish. It but also.
• 1:40:47
  Rebuild it exactly the same way for Barola to be able to.
• 1:40:50
  I mean, the the the the cost. It could have been so much
• 1:40:54
  easier to say, right, we'll just do it, make it look kind of like
• 1:40:56
  what it was, maybe put a modern twist, all that kind of stuff.
• 1:40:59
  But actually to be able to and that's where take the care to do
• 1:41:02
  it. No one has to build, No, but
• 1:41:04
  then The thing is as well with with like it's the this old
• 1:41:07
  covered stuff back at Glencadam when Mike took us round and Mike
• 1:41:13
  said when the visitor centre has been opened and he's new into
• 1:41:16
  Glencadam. But he said he went to the sort
• 1:41:18
  of head Angus, Dundee head offices and he said, I just went
• 1:41:20
  into the storage facilities and said find loads of old Glencadam
• 1:41:24
  stuff, just stuff covered in dust was like, well, we need
• 1:41:26
  this now because we actually need this.
• 1:41:28
  We're going to have visitors, we're going to have a visitor
• 1:41:30
  centre. So these dusty old bottles, put
• 1:41:32
  them in a cabinet or put them behind the bar or look, you've
• 1:41:35
  got cases of this stuff. Tell the narrative.
• 1:41:37
  Yeah. So we could do.
• 1:41:38
  That but. Diazio probably could do that
• 1:41:41
  tenfold. When we spoke to Gordon, Gordon
• 1:41:44
  Dundas about, you know, he wouldn't say how many can.
• 1:41:47
  That's what they forget is Rosebank.
• 1:41:49
  You think of like, you know, Rosebank.
• 1:41:52
  Every every casks. Must be and it is.
• 1:41:55
  There'll be a. They have to preserve it for a
• 1:41:57
  certain period of time because there is going to be.
• 1:41:59
  It's not unlimited, but at the same time you know it was the.
• 1:42:04
  Azure that were producing it. At the time, which means that it
• 1:42:06
  wasn't like they were doubting the last 8 casks when they
• 1:42:08
  decided to shut the distillery. You know how many warehouses
• 1:42:12
  were cool? I would also argue I mean the
• 1:42:14
  lineages. That Broa and Port Ellen have
• 1:42:16
  made for themselves since their closure.
• 1:42:19
  Port Ellen has like some of the most like insane following when
• 1:42:24
  it comes to releases that there's ever been and Broa as
• 1:42:28
  well it while they were running in tandem and Clay leash was
• 1:42:31
  clay Leash 2 was really, really taking off and filling that
• 1:42:34
  surplus for blends. Bro became this like
• 1:42:37
  experimental site where they were doing like pitted runs and
• 1:42:40
  this real like like cheese aspect really, really seemed to
• 1:42:44
  come out. I only tasted Broa probably
• 1:42:46
  about four times and what a lot of that time was when we went up
• 1:42:49
  to Glasgow for like the first old and rare, old and rare fest
• 1:42:54
  which? Then moved down to.
• 1:42:55
  London, yeah. And I remember, I think it's
• 1:42:56
  just about two Brewers. There couldn't have been more
• 1:43:00
  different. It was very distinct ages at
• 1:43:02
  Brewer. So what it was used when we
• 1:43:04
  closed Klein Leash temporarily to upgrade it, we moved peat
• 1:43:07
  production up to Brewer, OK. And so it took on that you are
• 1:43:12
  going to fulfil Pete, right. And then when it wasn't needed
• 1:43:16
  for our blending quota, it's developed into this unbelievable
• 1:43:22
  whiskey really lactose you kind of like I.
• 1:43:25
  Can't even like really describe it.
• 1:43:27
  I don't think I had the palette for other time.
• 1:43:28
  I probably don't now. But I mean it was like it was
• 1:43:31
  like this lactose funk that like provided like all, I don't know,
• 1:43:36
  like just the creaminess of cheese, but all the flavor of
• 1:43:39
  whiskey. This is one of the most cynical
• 1:43:42
  men. In whiskey.
• 1:43:43
  And he's sorry for the pun, waxing lyrical about Brewer.
• 1:43:49
  You know, it's like I'm not well, Sam Simmons said it a
• 1:43:52
  couple of. Weeks ago on the pod, he said
• 1:43:54
  you need and it is easy to snipe at the Azure because of the big
• 1:43:57
  guys and it's the same like what we're talking about earlier with
• 1:44:00
  Macallan. You can stay with the Macallan,
• 1:44:01
  those are the big guys, right. But at the same time, what he
• 1:44:04
  said was you have to actually credit the Azure because a lot
• 1:44:07
  of the whiskey distilleries that they've purchased and
• 1:44:10
  distilleries that on flavor profile are absolutely
• 1:44:12
  fantastic. But on growth, they can't go any
• 1:44:14
  further. Yeah.
• 1:44:15
  So actually they're saying, yeah.
• 1:44:16
  I mean, you forget about, forget about the expansion of.
• 1:44:18
  Let's forget about just creating whiskey factories, focus on just
• 1:44:22
  creating good whiskey. The classic example someone said
• 1:44:25
  to me, Royal Loch Nagar. Yeah, as I.
• 1:44:28
  Famously, I was famous, I said. Not big production.
• 1:44:32
  Half a million it's not. Going to get any bigger.
• 1:44:34
  Yeah, but there's a reason to add.
• 1:44:36
  You'll have it. Yeah, Whiskey.
• 1:44:38
  Yeah. Anyway, we better wrap up at
• 1:44:40
  that Cam and a big component in blue label Cam.
• 1:44:43
  Thank you very much for having a lot of pleasure.
• 1:44:45
  It's been absolutely fantastic having you here.
• 1:44:48
  Lovely to hear how you're getting on.
• 1:44:50
  Great to hear about your whiskey, your cams, whiskey
• 1:44:53
  drams. It means I've got a got a title
• 1:44:56
  for today's for this podcast, but it'd be great.
• 1:44:59
  Hope you've enjoyed listening to that.
• 1:45:00
  Don't forget, as I've said, there are much we're down in our
• 1:45:01
  last almost case in the half of the Glen Elgin 13.
• 1:45:07
  Keep passing the pods. Hope you're having a great
• 1:45:09
  festive period responsibly. Hope you've managed If there's
• 1:45:12
  if you're struggling for whiskey gifts and you've decided to
• 1:45:15
  listen to this, I hope you've managed to sort it out.
• 1:45:17
  All the very best. Thanks very much guys.
• 1:45:19
  Done it again. Sandra Bar Cheers.
• 1:45:20
  Cheers. Cheers.