Latest / Whisky Stories Podcast / The Whisky Drinkers Cycle & One Star Reviews with Cody Reynolds

Transcript

The Whisky Drinkers Cycle & One Star Reviews with Cody Reynolds · Whisky Stories Podcast

• 0:00
  No. Well, I'll be an end there at
• 0:01
  this point. So we'll, we'll do.
• 0:02
  Something you'll be smoking a cigar in the back of a tuk tuk.
• 0:05
  Anyway, I guess you know what to do.
• 0:09
  Clap us in. Welcome to the Whiskey Stories
• 0:13
  podcast. Buy into the story, which again,
• 0:16
  is much about what the brand ambassador does.
• 0:18
  It's it's getting the story across.
• 0:20
  Then they really fall in love with it.
• 0:22
  Have you guys ever done the game?
• 0:23
  Where you. Go on, Master Malt and look at
• 0:26
  one story. The review.
• 0:28
  This Scotch gave me a hangover. It is not pure.
• 0:32
  Moreover, the taste is off. Yes, it's smoky and full of
• 0:35
  peat, but it ends empty and hollow nonetheless.
• 0:38
  My major concern is my hangover. This drum is tainted.
• 0:42
  Yo exclamation mark. Welcome to the Whiskey Stories
• 0:44
  podcast, myself, Greg Pogar. We are back, back in the
• 0:47
  athletic arms. What?
• 0:49
  A clap. What that was?
• 0:50
  That was a great. Year I've had.
• 0:51
  Practice today. That's why you're.
• 0:53
  Invigorated after this festive period.
• 0:55
  Absolutely. I've I've got a new pair of
• 0:58
  hands for Christmas. Thank.
• 1:01
  The Lord hopefully got some personality as well, but.
• 1:06
  Your New Year's resolution is not to be nice.
• 1:12
  Yeah, exactly right. So, Chuck, how are how are you?
• 1:15
  I'm. Good man, I'm good.
• 1:16
  It's been it's been 2 1/2 hours since I last saw you.
• 1:19
  I know I'm. Well rested since.
• 1:20
  I last saw you. Yeah.
• 1:21
  For for people who are listening to this, we'll come clean.
• 1:24
  We're recording this on the 17th of December, but it's going out
• 1:26
  in January. I'll be in India.
• 1:29
  We'll all be a little bit worse for where?
• 1:31
  Spent all our money, had a great festive period.
• 1:34
  It's the new year. What have you?
• 1:35
  But we've been in. We've been in Diggers.
• 1:37
  I diggers I guess. Oh, we've done a bit of a
• 1:40
  stretch shy. We've been here since about half
• 1:42
  twelve I would say. 1:00 I'd say. 1:00 back at one who's
• 1:46
  keeping time exactly once 1/2 hour between, half an hour
• 1:49
  between. Because today we did our N
• 1:52
  British distillery tour, which was absolutely fantastic.
• 1:55
  It was class. So, so, so cool.
• 1:57
  Yes, Yeah. Absolutely fantastic.
• 1:59
  And as I've said, I'll be in India right now, so we're trying
• 2:01
  to get as much content accorded as possible.
• 2:04
  Yep, So that we don't give you guys a week without hearing our
• 2:08
  voices. That's how good we are at the
• 2:09
  Whiskey Stories podcast. And we have a guest, a guy who
• 2:12
  who spoken about probably more than anybody else in the
• 2:18
  podcast. But I would say, I would say a
• 2:21
  return guest, but also the guest that's probably got the longest
• 2:24
  time difference between first appearance and 2nd appearance.
• 2:28
  Do you know them? Do you know what, ladies and
• 2:30
  gentlemen? Cody Reynolds.
• 2:31
  Yeah, Yeah. I can't believe there's a camera
• 2:34
  now. It's like when the TV got
• 2:36
  colour. Yes, yeah, of course you're BC.
• 2:39
  You were cameras. Before camera.
• 2:41
  Before. Camera.
• 2:41
  You were audio only. Yeah, now people know what you
• 2:44
  look like. Yeah, I know.
• 2:45
  Audio Meadows looks Yeah, for anyone who didn't know I am this
• 2:48
  much more handsome than Yeah. Absolutely fantastic, he did
• 2:52
  say. I'm not coming back on until you
• 2:54
  get a camera on your pod. I was, I just said I'm not
• 2:56
  coming back on. They dragged me off the street.
• 2:58
  Yeah, I was just having a pint and diggers and they've been
• 3:00
  here since 12:30 this morning. So do I.
• 3:02
  Always carry a camera with me. But can you right So episode
• 3:06
  number, what do you reckon episode number was?
• 3:08
  I think we've already diminished this, but.
• 3:11
  I think I guess 7, so I'm going to just stick with 7.
• 3:14
  Nope. You.
• 3:14
  Well, you were. No, we didn't even know.
• 3:16
  We were just talking shit about you Chuck, at this point.
• 3:18
  I was just being insulted on the podcast at this.
• 3:20
  Point I don't even know if we've got to that stage yet.
• 3:23
  Cody Episode number What do you reckon you wear?
• 3:26
  Below 10. You were definitely below 10
• 3:28
  all. Right, I'm going to go 8.
• 3:30
  Just episode #5. What that also means is we
• 3:35
  probably had Cody, we probably recorded with Cody before we
• 3:38
  even had our first episode out to the general public.
• 3:40
  Yes. Could you tell me the date?
• 3:41
  We definitely did the date that we recorded that episode.
• 3:46
  There's a few things about this episode.
• 3:48
  Was the 9th of November 2023? Was that long ago?
• 3:53
  That's how long ago it was. It wasn't here.
• 3:55
  Either. No, we had to record it in
• 3:56
  Bennett's in the junk bar at Bennett, Yeah.
• 3:58
  We were in like a. A cupboard, the tiny little bar
• 4:00
  and it's the only time we've ever recorded in Bennett's
• 4:03
  actually, but greatly pub lovely we pub and and a greatly little
• 4:07
  stuggy room. You were at the time European
• 4:10
  brand ambassador, but but you already knew that you were
• 4:15
  getting the job as global brand. I I do a lot more travel these
• 4:19
  days than than I did then, yes. Yes, for Glencarom, Tom, and
• 4:22
  you've gone long haul. Yeah, I get the long flights
• 4:26
  now. So you were our first.
• 4:27
  You were our first. I think you, if I'm looking
• 4:29
  back, yeah, you were, you were our first BA, first brand
• 4:34
  ambassador, you know, on the podcast.
• 4:36
  What is a brand ambassador? That was the.
• 4:39
  Question. Talk about Glencarom Tom Towel
• 4:43
  journey into whiskey. Largest bottle of whiskey in the
• 4:47
  world. I've got that written down.
• 4:48
  Is that a Tom and tell? Yep, Tom and tell 14 you can see
• 4:51
  our distillery come and see us up at Tom and.
• 4:53
  Tell there you go, Angus Dundee PLC Scotch whiskey experience,
• 4:56
  geography, water blending. Those are the notes I've got
• 5:00
  from from that episode. But I I remember the other thing
• 5:03
  I've got here is I've written down notes today.
• 5:07
  You were the first person to ever use the wanky phrase liquid
• 5:11
  tulips. Was that me?
• 5:13
  Yeah, that. Was you?
• 5:14
  Wow, what a guy. Yeah.
• 5:16
  Yeah, BAA brand ambassador through and through.
• 5:18
  Yeah. Cody how?
• 5:19
  Are you really good? It's this is the busiest time of
• 5:22
  year for BAS from about September to December.
• 5:25
  There's so many whiskey shows on at this point.
• 5:27
  So I'm at the point where you're close enough to Christmas by the
• 5:32
  time this comes out after Christmas.
• 5:33
  Where you need some drums in a nice quiet pub, which Diggers
• 5:38
  isn't always a quiet pub, but it is always nice.
• 5:40
  Yes, it's it's always good to. Be well.
• 5:42
  Thanks for coming along. It's it's been great.
• 5:44
  But also I have to say it as well, a huge thank you for
• 5:48
  helping us and organising a tour of the Glencadam distillery.
• 5:51
  I think, I guess it was great. It was absolutely.
• 5:54
  Fantastic. It was tremendous.
• 5:55
  We visited there last month. I think safe to say, was it last
• 5:59
  month? Yeah, it was November.
• 6:00
  November. Yeah, Yeah, So two months ago.
• 6:02
  Two months ago now. Yeah, we're going to stop What?
• 6:05
  What's the month between friends?
• 6:06
  Eh, What's the month between friends?
• 6:08
  But no Glencadam. I mean, I think we're there 12
• 6:10
  days after it officially opened the.
• 6:12
  Visitor centre not. The visitor centre, No, the
• 6:14
  distillery's been open a lot longer than that.
• 6:16
  Yeah, really, really terrific. We looked after very well by
• 6:20
  your colleague Michael up there. Looked after us absolutely
• 6:23
  impeccably and a great distillery to have a look
• 6:27
  around. Not one I'd even was really on
• 6:29
  my radar until. To be honest that that's, that's
• 6:33
  the whole reason we've really pushed to have this visitor
• 6:35
  center open. Glencadam's a distillery.
• 6:37
  It's 200 years old, so it's not a new distillery by any means.
• 6:41
  But even when I, I'm visiting other places in Scotland, never
• 6:46
  mind Europe or, or internationally like our, you
• 6:49
  know, America, etcetera, very few people know about Glencadam.
• 6:53
  I can do 5 master classes back-to-back and ask how many
• 6:58
  people have tried Glencadam before and in a room of 30
• 7:00
  you'll get 5 hands and they've tried the 10.
• 7:03
  So it's very surprising that a distillery that is as good as
• 7:06
  Glencadam, as old as Glencadam, still really doesn't have its
• 7:10
  name out there, which is obviously why we're trying to
• 7:11
  change that. And that's something that we're
• 7:13
  hoping the visitor centre is going to allow us to do a bit.
• 7:16
  It was for for me in the first nine months of the podcast, it
• 7:23
  was almost like we had managed to source the Holy Grail of of
• 7:27
  sponsorship because it was like every single week I would come
• 7:32
  to the bar. And this is the danger of
• 7:34
  standing in the. And for people who are listening
• 7:36
  and never been to Diggers or people who are listening have
• 7:39
  been to Diggers for the first time, try to.
• 7:43
  Is it Jurgen or Jurgen? Jurgen.
• 7:44
  No. Here we bump to Jurgen.
• 7:46
  Yeah, Yeah. And Scott Moore and then Nadia
• 7:49
  Douglas. All these people that we keep
• 7:51
  bringing back to Diggers. Thanks for all the free drinks,
• 7:54
  Kev. But for bringing all these
• 7:56
  people through. The door Did you get free
• 7:58
  drinks? But but The thing is until you
• 8:03
  see that wall of whiskey, so but the problem you have is that if
• 8:06
  you stand in the same place every single week.
• 8:09
  But there just seemed to be a period of time where all I could
• 8:12
  see on the back bar was just Glencadam everywhere.
• 8:15
  And so it was almost like. Doing a good job.
• 8:17
  Yeah. Absolutely.
• 8:18
  And I. Started Angus Dundee and I came
• 8:21
  to Diggers the first time there was only two Glencadams
• 8:23
  available. Yeah, it was a 13 year old that
• 8:26
  had been sitting at the back of the bar for about 50 years and
• 8:30
  an origin which is the entry level.
• 8:31
  They were the only ones they have now.
• 8:33
  Diggers got and. And like as I say, it just
• 8:37
  seemed to be every single week. What's the non age statement in
• 8:40
  the sort of grey silvery? That's the origin.
• 8:43
  That's the love, the orange origin.
• 8:47
  But every week I was just. I had to pick a Glencadam.
• 8:50
  First of all, point of sight. You just see it where I was
• 8:53
  stood. Yeah, always getting it.
• 8:54
  But couldn't see past it. Absolutely.
• 8:57
  When I was on my whiskey cycle before I could get into cast
• 9:01
  strength whiskey, which we'll, we'll, we'll, we'll come to
• 9:03
  that. But well, whilst we're on the
• 9:05
  subject of drams and what we're drinking, Chuck, what have you
• 9:08
  got? What have you got?
• 9:09
  I've just I've got myself a 1998 bottled for the heart for hearts
• 9:16
  34 year old N British as. Of you're a big football fan,
• 9:19
  Chuck the biggest. When they kick that ball and he
• 9:24
  goes in the net, you know, and the rest big fire then.
• 9:31
  You like the rest, You like the rest that's.
• 9:33
  All football fans. Always say you'll get on with
• 9:37
  his. Brother then.
• 9:40
  So I got that just after this morning slash 3 weeks ago.
• 9:46
  And then I also, Angus pointed out Glenn Talkers by signatory
• 9:51
  and I looked at nothing else about it and said, yes, I'll
• 9:54
  have one of those, yeah. Because you're like Glenn
• 9:55
  Tucker's. I'm not actually had a Glenn
• 9:57
  Tucker's in a while, apart from the the vast array of my own
• 10:01
  house. Yeah.
• 10:02
  So it's been a while since I've actually paid.
• 10:04
  But not a bottle you've got in your own house.
• 10:05
  This one. This is.
• 10:06
  No, this is signature. Oh, Tan I.
• 10:08
  Yeah, I know. I don't know.
• 10:10
  I actually don't know. Saw talkers and thought a Chuck.
• 10:14
  So I just went for it. Just pipe of Murphy's.
• 10:17
  Brilliant. There you go.
• 10:18
  And a Murphy's glass as well. Suit that look.
• 10:20
  At it, Angus. What you I I've I've pointed it
• 10:23
  out to Chuck Balsa. Pointed out to myself.
• 10:24
  I've gone for this signatory Glen Talkers as well.
• 10:28
  Very nice it is too, we bet a wee bit of salt free like you
• 10:31
  said, but it's not not offensive Nice kind of coppery sort of
• 10:35
  that kind of taste, you know, but nice.
• 10:37
  I like that I'm not offended by that.
• 10:39
  And then I've got well, this isn't whiskey, Graham.
• 10:42
  Oh, this is. Oh, this is.
• 10:45
  This is I. Thought this was a whiskey
• 10:47
  podcast? Oh the hell.
• 10:48
  I know. I know.
• 10:49
  What are we? I know.
• 10:50
  It's a rum and coke for anyone listening.
• 10:55
  It's not watching how? You No, I've got a rum and Coke.
• 10:58
  I've got, I've got a spirit. I've got I've got a spirit drink
• 11:02
  that's still that, Glenn Murray distilled.
• 11:05
  It's. Repeated Maple cast.
• 11:07
  Repeated Maple cast. Wow, I had to.
• 11:09
  We obviously had the sample of it a couple of weeks ago.
• 11:13
  Kev managed to get his hands on a bottle and I, I, I've felt
• 11:16
  duty bound to order order a drama out of that.
• 11:19
  Superb. I have.
• 11:21
  I've gone on brand. I've gone for the Glencaram 15,
• 11:25
  which for people listening, I believe is actually the the
• 11:27
  stiller's favorite DRAM, which we were told.
• 11:30
  It's my favorite Glencaram out of the core range as well.
• 11:32
  We we had the Glencaram 15. We had the 15 up there, but I
• 11:36
  actually that that day I actually preferred the 13.
• 11:39
  Yeah. And I'd say I've.
• 11:41
  I I didn't. I still preferred the 50.
• 11:43
  Well, that's as this is after Christmas as this is after
• 11:46
  Christmas. I've I've actually nominated
• 11:48
  both the 13 and the 15 for people for a gifting whiskey.
• 11:52
  I think a good price, good value.
• 11:55
  What you're 65 for the 13? I think 60 odd quid.
• 11:57
  What are you talking for the 15 Cody?
• 12:00
  70. Yeah, so not, not too bad for
• 12:03
  £100. Really, really nice whiskey.
• 12:05
  I also like the fact that there is a 13 and a 15 and there's a
• 12:08
  mothball story that goes alongside it, which were the 13,
• 12:11
  which is great. I've done something that you'll
• 12:13
  never normally do for us and we'll never normally do in
• 12:16
  Diggers, and I've just doubled up again.
• 12:20
  Because you've got 2 Glencarnon 13.
• 12:22
  No, no, no. Because you were talking about
• 12:29
  that earlier, One of the things that we say is that we put.
• 12:32
  The guy at the bars deaf and we ordered 13 Glen cabs.
• 12:39
  But no, one of the things that we, one of the things that we do
• 12:41
  too often here is you, you feel obliged to order your second
• 12:45
  DRAM, your third DRAM, your 4th DRAM.
• 12:47
  You always feel obliged for it to be different.
• 12:49
  Yeah. Because.
• 12:50
  And sometimes it's just, you know what?
• 12:51
  You find a nice one. And this was the problem.
• 12:53
  We came in here, opened the laptop, did a bit of editing,
• 12:56
  ordered a few drams. Yep.
• 12:58
  And the the Kubokan. Oh, you've gone back to?
• 13:01
  It I've gone, I had I had that to start.
• 13:03
  We had that on our on our triplets yeah experience,
• 13:06
  because on our on our Scott Moore Edinburgh whiskey time and
• 13:11
  it was just really, really, really good.
• 13:12
  And one of the things I really liked about it was when we had
• 13:14
  the Kibakan up at the Tamatin Distillery.
• 13:16
  I didn't like it. So when I had it again that
• 13:20
  creation's number seven, I absolutely loved it.
• 13:23
  And all I've thought about is we need to get on Kev got it behind
• 13:26
  the bar. So I tried it at 1:30 two
• 13:29
  o'clock really, really enjoyed it and went well.
• 13:32
  I'll. Have another six of those.
• 13:35
  And then the next drama I had after the Quebocken 1 was the.
• 13:38
  Spirit drink the. Spirit drink Glenn Murray Maple
• 13:40
  peated. So I've gone for that against
• 13:42
  the second time. But they are history never
• 13:44
  repeats. But I've also whisked myself a
• 13:46
  bottle of Woodrow's in Edinburgh.
• 13:48
  I didn't realise you'd got a N British Chuck.
• 13:50
  I've been the one. I've been carrying us around
• 13:52
  with me for three weeks since we were like but we can.
• 13:57
  Excuses gifted to us by Woody at the end.
• 14:01
  Of by the creator himself, yeah. 46 year old N British.
• 14:06
  So I'm going to I'm going to I'm going to tap it because I
• 14:08
  actually, I think we were given a sample of it at whiskey fringe
• 14:12
  by the point that we had been given that sample at whiskey
• 14:16
  fringes, you guys will all be able to relate to these whiskey
• 14:19
  festivals. I whiskey was just tasting like
• 14:22
  whiskey at that point. I was.
• 14:23
  Not in. I was not in good form.
• 14:25
  No, I was. I was.
• 14:26
  Getting told off for really not doing my job.
• 14:29
  Yeah, yeah, you didn't do a great job.
• 14:31
  The edit of that was a lot harder than it needed to be
• 14:33
  thanks to your shockingly bad camera skills.
• 14:36
  I was having a great time. Yeah, exactly I've.
• 14:38
  Seen so many people. You had a wonderful time, yeah.
• 14:42
  But the mouth was kind of the taste buds had gone by.
• 14:44
  That so I'm gonna I'm gonna have that Cody.
• 14:46
  What have you got? Well, I should say before Cody,
• 14:48
  I I went to the bar with full intention of ordering a old
• 14:52
  Balon Truin just to impress our guest here, but I don't, but I
• 14:57
  no, it's one of the cheapest drams on the bar, most
• 15:00
  affordable one at a keenly priced because I love old Balon
• 15:05
  Truin and I like I wanted to talk about it, but I mean, you
• 15:07
  can only just say it's great and it's Pete and Tom and Tao, but I
• 15:10
  didn't get it. So I just thought I'd mention it
• 15:12
  though, because. Well, after that disappointment,
• 15:14
  I am. Exactly.
• 15:16
  There you go. Follow that up.
• 15:19
  I'm Glencadam 10, just I just love Glencadam 10.
• 15:23
  Glencadam 10 for me is it's a whiskey where I do a million
• 15:28
  whiskey shows and tastings and everything and they always tend
• 15:32
  to start on something like Glencadam 10.
• 15:34
  And every time I have Glencadam 10, I go, damn, that is good.
• 15:37
  You know, because it's always at the start and then you'll be
• 15:40
  moving on to something else and you tend to have a fresh palate
• 15:43
  at the start. So you know, you know what you
• 15:45
  can smell properly, you can taste properly.
• 15:47
  Every time I have Glencadam 10 I'm like that's.
• 15:50
  It's fantastic. Now I've got, I've got an open
• 15:52
  bottle that they're currently in the house and I, I love tapping
• 15:55
  into that. And and as you said, it's
• 15:56
  always, always the first one you go for if you have a couple of
• 15:59
  grams. Yeah, I mean, it's light, it's
• 16:00
  bright. It's the best thing right at the
• 16:02
  start. You know, para teeth.
• 16:03
  Of whiskey. It was given to me at the end.
• 16:05
  I knew it before our Scotch whiskey experience date last
• 16:12
  year. Yep.
• 16:13
  And I went in. It was a nice day that day.
• 16:15
  I think I don't remember correctly and I remember sort of
• 16:18
  saying like, what am I going to get?
• 16:20
  And I said, go on, just give me something sweet.
• 16:22
  Bourbonna nice and easy going. And he just went, yeah, there's
• 16:25
  a great carbon 10 for you, 100. Percent bourbon as well, which?
• 16:28
  Is great and I think goes back to my, my, my theory about, you
• 16:33
  know, I taste it. And the first DRAM is the
• 16:35
  hardest working DRAM because if you've not had anything before,
• 16:41
  yeah, it's the one that gets forgotten about.
• 16:42
  It's it's probably if I was to give one thing I've done in
• 16:47
  2026, 2025, sorry. We're in 2026 only.
• 16:52
  Give me one thing for 20 you've done in 2026.
• 16:55
  Great. I've gone to India.
• 16:56
  Oh well done. But 2025, I think it was Greg
• 17:01
  Arkur who said it tasting about. He likes to always leave a
• 17:05
  little bit as he's going, so it gives you the opportunity to go
• 17:09
  back. In a taste, and it's something,
• 17:11
  yeah, it's something I've followed as well.
• 17:14
  You know when you have 6 drams and sometimes you know like I
• 17:17
  say that that first DRAM has to work so bloody hard to get it's
• 17:20
  almost like putting in a pair of teeth on.
• 17:22
  But actually, if you can find the whiskey and it's it's like
• 17:25
  the Cam and Ross Bar Big Cam talking about how if you go a
• 17:31
  pub like Diggers and you, you know, you've got so many to pick
• 17:35
  from, particularly now where the Kev's updating all the whiskeys
• 17:40
  that he's putting up on Facebook and Instagram.
• 17:43
  Just order a Glencadam 10 and then make your mind up.
• 17:47
  What gives you it gives you that half hour or 1520 minutes,
• 17:50
  whatever. What's your second?
• 17:51
  I got you your second DRAM. Yeah, it's the number 7 because
• 17:53
  you only know 3 drams at this. Bar so I knew there was a reason
• 17:58
  I hadn't had any. I'm not trying it yet, so I'm
• 18:04
  looking forward to it. Yeah, it's like.
• 18:05
  Really, really, really tasty. Really tasty.
• 18:07
  And then but yeah, like, like it's, it's, it's good.
• 18:10
  It's nice to get some drams in. Oh, it's great to get some
• 18:13
  drams. It's the earliest.
• 18:14
  It's actually only just gone 5:00.
• 18:16
  Isn't it? I know I'm.
• 18:17
  Recording the blood. Technically.
• 18:18
  Technically still be at work, yes.
• 18:20
  Well, this is what I'm worried about is yeah, but but Cody talk
• 18:23
  us through right. Obviously the 11th of the the
• 18:28
  the the November 2023, 9th of November, 9th of November 2023
• 18:33
  was the last time I had you on episode 5.
• 18:35
  What have you been up to? God.
• 18:38
  Well, you got married. Yes, yeah.
• 18:40
  Wait. Yeah.
• 18:41
  So I would have got married a few weeks after that.
• 18:44
  In 2023 I got married in 25th of November.
• 18:46
  Oh, well, that's right. Yeah, with two, two more
• 18:49
  Reynolds now. Correct Whiskey girl also been
• 18:51
  on the podcast. Check it out.
• 18:53
  Don't know what episode it was but I'm sure it was good.
• 18:55
  We were. She was mentioned not that long
• 18:57
  ago when we were saying that. Well, now wait a minute.
• 18:59
  We'd we were having a laugh about how Cody's wife knows more
• 19:07
  about whiskey than he is. Yeah, I mean she, she, she, she
• 19:12
  does. She's a published office.
• 19:13
  We had her, well, this is, we had her on macam.
• 19:16
  I was actually in Mortiston's the other day and I saw that
• 19:19
  book and I pointed out to Laura and I think she had those people
• 19:21
  in the book, you know, like that thing.
• 19:24
  And then Laura was like, oh, shut up.
• 19:26
  You know, her wife, you know, yeah, she was, she wasn't
• 19:31
  particularly impressed, but I was, you know, she deliberately
• 19:34
  not impressed. But she would have been a little
• 19:36
  bit. Impressed.
• 19:36
  So you look, she got married. Yeah, got married, which is of
• 19:41
  course the most important thing that's happened to me in the
• 19:43
  last couple of years. Apart from that, it's just been
• 19:47
  a lot of travel. I do a lot of travel with what I
• 19:49
  do anyway, and I think it's it that's increased a lot since
• 19:51
  2023. I absolutely love getting away.
• 19:56
  It's great to see other places I don't have to talk tomorrow for
• 19:58
  two weeks. That's not true by the way, if
• 20:01
  you're reading this back. I love my wife.
• 20:03
  No, but the opportunity to see places that you literally would
• 20:08
  never. See.
• 20:08
  Where would you say so? Your global BA for Angus and D
• 20:14
  So Angus Dundee covering mainly Glencarron, Tom and Tow, yes.
• 20:18
  Any other old Balantrun, as Angus has mentioned, is there
• 20:21
  any other brands associated around the world that maybe we
• 20:24
  wouldn't know of because we don't get to see them here that
• 20:26
  are that travel well are are are are maybe exclusive to a
• 20:29
  different country? Yeah, we do.
• 20:31
  We do things like certain blends and things which are quite
• 20:34
  important to our company. So we've got things like for
• 20:36
  Pete, for Pete's sake, OK, which is an affordable peated blend.
• 20:41
  It's actually delightful. It's a really nice peated blend
• 20:44
  that does good in like Scandinavia.
• 20:45
  So in Sweden you'll see pretty much every store in Sweden and
• 20:49
  you have things like double peat, which is again a
• 20:54
  combination of peated spirit from a undisclosed space side
• 20:57
  distillery which. This is on a postcard place.
• 21:02
  And then but then also an island distillery as well.
• 21:04
  So we've got things like that and another blended stuff that
• 21:09
  we we do. So mainly the blends.
• 21:11
  My role really is about focusing on our, on our single, on the
• 21:13
  single and and those. So where's the best?
• 21:16
  Where's the where's the place that you've visited around the
• 21:21
  world where it surprised you the most?
• 21:23
  Oh. Good question.
• 21:26
  Surprised in what sense? Just anyway, expectation level
• 21:30
  when you've arrived versus whiskey fandom or the, the, the,
• 21:36
  the level of you know what people were at education with
• 21:39
  whiskey because there'll be some places that you go to.
• 21:41
  Is there a place that you've gone to that you're really
• 21:43
  surprised because there was a massive following for, say, Glen
• 21:46
  Canham? As you said, globally, a lot of
• 21:48
  people don't really think about the place you went to and you're
• 21:50
  like, they're not going to know this and.
• 21:51
  Then yeah. So we do really well in New
• 21:53
  York. I was in New York a few weeks
• 21:54
  ago and there's certain accounts in New York where we're, we're
• 21:57
  very, very strong, which I was. I'm not surprised that, you
• 22:01
  know, it's, it's, that's a great thing to see.
• 22:03
  But just the strength was was really good to see.
• 22:04
  What makes that then what what makes so somebody you're saying
• 22:08
  accounts is that whether the bar trade or retail, retail or both?
• 22:14
  Mainly retail, you know, it's just particular retail accounts
• 22:17
  that we are particularly strong in, in that market.
• 22:20
  So is that like an importer? It's an importer thing.
• 22:23
  An importer has just said they know Glencadam can stand.
• 22:27
  Up. Yeah.
• 22:27
  I mean, your importer is incredibly important no matter
• 22:31
  where you are. The importer is arguably just as
• 22:35
  important as how good your brand is.
• 22:36
  You can have the best brand in the world, but if your importer
• 22:38
  is not doing your job, your brand just doesn't get out in
• 22:41
  that market. So that's it's always about
• 22:43
  finding an an importer that you believe in and believes in you
• 22:47
  as well. That's super important and they
• 22:48
  need to love your brand as much as you do because then they'll
• 22:51
  push it out to the places. And the phrase like books,
• 22:53
  because this is the thing I've spoken to a couple of people in
• 22:55
  the industry will say books on the ground is is so the the The
• 23:01
  thing is an importer could say right.
• 23:02
  I'll tell you what, because I'd imagine, try to get my head
• 23:06
  round how they import important whiskey works into a country
• 23:09
  like America and things like that.
• 23:10
  So you need an importer to buy it all and then send
• 23:14
  distributors to sort of spread it out through the country and
• 23:16
  things like that. But your problem is an importer
• 23:18
  might, could, could just say, I tell you what, and imagine that
• 23:22
  the volume they have to buy, they have to commit to 10s,
• 23:25
  maybe hundreds of thousands of pounds worth of of stock.
• 23:28
  They can act as a gatekeeper. But no, but what they could also
• 23:31
  do? No, they could also No, no,
• 23:33
  that's what I mean. But they could also work both
• 23:35
  ways. They could say they could, they
• 23:36
  could buy a load of stuff and stick it on the shelf.
• 23:39
  But if they don't work hard to sell it, then they might just go
• 23:42
  never going to do that again because I couldn't get rid of
• 23:45
  it. Whereas actually having like you
• 23:47
  say, having an import, but then. It's the same for every brand.
• 23:49
  Your importer is very important because importers will have more
• 23:52
  than one or normally more than one single malt brand under
• 23:55
  their portfolio. Not always the case, but
• 23:58
  normally they'll have more than one.
• 24:00
  And if that particular importer has a favorite brand that their
• 24:05
  workforce really enjoys, and that is either you or not you,
• 24:10
  that particular brand will be pushed more into their accounts.
• 24:13
  Because if they go into an account like they're equivalent
• 24:15
  to diggers and their equivalent says we've got tons of bottles
• 24:19
  on the shelf, right? You're coming in to try and sell
• 24:21
  me whiskey. I'm really only going to buy
• 24:22
  one. They're just going to throw them
• 24:25
  your favorite. So you need to make sure that
• 24:27
  the importers love your stuff as much as you do.
• 24:29
  Otherwise, if you're always that second option, then you just.
• 24:32
  Because you're effectively when, when you do travel to these
• 24:36
  countries, you're effectively working less for the brand and
• 24:42
  more for the importer as such. Because what you're, I would
• 24:44
  say. It's the 5050, yeah, because.
• 24:46
  You're you're almost trying to say yes, yeah, I'm, I'm working
• 24:49
  for the Glencadam, you know, and to be honest.
• 24:52
  We want you to buy this brand. We want you to buy it off.
• 24:55
  We have to buy it from this person.
• 24:57
  So how so having that relationship and will will it,
• 24:59
  how will it work? Will you guys like I always
• 25:02
  wonder this when it comes to global BAS is we hear about
• 25:06
  brand ambassadors and we've had Mike Brown on, we've had plenty
• 25:09
  of even Gordon Dundas and things like that.
• 25:12
  But who arranges it? Like who decides where do you
• 25:14
  go? So that will depend on the
• 25:16
  company and the structure of the company.
• 25:18
  For me, I always describe what I am is I'm a bullet and the boss
• 25:24
  is the gun, so I. Get you get fired.
• 25:27
  And I do my thing wherever I end up.
• 25:29
  He directs. Yeah.
• 25:30
  Now that's not always the case. There'll be other companies
• 25:33
  where there's more leniency where the the brand ambassador,
• 25:36
  because they might be a brand ambassador slash, they might
• 25:39
  actually be in charge of particular markets as well.
• 25:42
  So there might be in charge of Germany and Belgium and the
• 25:46
  Netherlands. And also they'll do all the
• 25:48
  ambassadorial work in in those markets, whereas I kind of just
• 25:52
  go where where I'm told and I'll do my thing.
• 25:54
  So my particular role is a lot about brand education and
• 25:59
  understanding the category of Scotch whiskey as well as their
• 26:01
  brands, whereas other people are more there for sales and they'll
• 26:05
  tell you about the brands while they're there.
• 26:06
  So it really depends. Because so, so I take it then so
• 26:10
  the, the people who are working in the brand team, it's not
• 26:14
  just, you know, are they just looking at a diary and going,
• 26:17
  there's a, there's a whiskey festival in Sweden in two weeks
• 26:21
  time. We're going to put Cody on a, or
• 26:24
  maybe not two weeks time, because they'll probably be
• 26:25
  further, they'll they'll look at whiskey festivals around Europe
• 26:29
  and further afield around the world and say, right, we're
• 26:32
  going to send Cody to this whiskey festival, that whiskey
• 26:35
  festival and that'll be a big part of it.
• 26:37
  Yeah. And whilst you're there, well,
• 26:38
  they then tie in with an importer and say can we get Cody
• 26:42
  into a couple of, can we get to do a barrel top and a few shops?
• 26:46
  Can we get them to do some education in a bar, a couple of
• 26:49
  big bars? Are your bigger sellers of
• 26:51
  Glencarnim or Toronto? But then is there also just an
• 26:55
  element of? We just need a bit of presence.
• 26:58
  It's a it's a combination again. So what you've described is how
• 27:01
  a perfect trip would work, whereby everything should be
• 27:06
  arranged beforehand. I'm going out to Germany.
• 27:09
  If I've got a whiskey show in Hamburg on the Friday, Saturday,
• 27:14
  ideally I'm out there on say Tuesday or Wednesday, I'm doing
• 27:19
  tastings in local places or I'm seeing key accounts and then do
• 27:23
  the show and then I come back. It's the most value for money
• 27:27
  for the brand and the distributor gets the most out of
• 27:30
  me whilst I'm in market. It's always worked that way.
• 27:32
  Not necessarily. A lot of times you just go out,
• 27:34
  you do your thing and come back. It's very hard to always
• 27:36
  organize things around the show because everybody else is trying
• 27:40
  to do that. Same.
• 27:40
  Time and any kind of account can only have so many people and
• 27:44
  also somethings the accounts are coming at the show so they don't
• 27:46
  want to see you because we've. Seen you just.
• 27:49
  Yeah. And is there any, is there ever
• 27:51
  a bit of freedom for you like? As in in the Mart like to see
• 27:55
  the place. Or or no, just in the fact that
• 27:57
  like the original brand ambassador position in my mind
• 28:00
  is always like a guy who is I try to remember, I think it was
• 28:07
  when we we we talked about we had Danny Dyer from Grants, yes,
• 28:12
  and Danny Dyer talked about the one of the sons.
• 28:17
  I don't know what generation of the William Grant and Sons
• 28:20
  process it was, but basically it was like he just got sent across
• 28:23
  the world with a suitcase of Grants and Glenfeddock and
• 28:27
  Balveni probably, but he was a talker.
• 28:30
  He was the sort of a bit of a Smooger, you know, a guy that
• 28:34
  can get into bars, fly society, get into places and just have a
• 28:37
  bag of whatever it was. Yeah, go to Singapore, go to the
• 28:42
  top bar, right. And so there's some other.
• 28:44
  It's a bit of a different world these days than what it was back
• 28:47
  in the day. So like again, 20 odd years ago,
• 28:50
  we would send someone like our master distiller Robert out.
• 28:52
  You know, he talks about it and a lot of the case when those
• 28:55
  guys were coming out, you didn't see Bran and Bastards and you
• 28:58
  especially didn't see people from the distilleries back then
• 29:00
  at all in these international markets.
• 29:03
  So they were complete rock stars.
• 29:04
  They were, you know, literally the people were trying to get
• 29:08
  them to sign anything, you know, sign my chest kind of stuff as
• 29:11
  you're walking around a whiskey show.
• 29:13
  Sadly, it's not that case for me today.
• 29:15
  It's it's a lot more structured. You get the chance to talk to
• 29:19
  Brandon Bastards a lot more than you ever have done in the past.
• 29:22
  Yeah. Back in the day, it was a case
• 29:23
  of if someone from Scotland had came out to a particular market,
• 29:26
  especially if there's a big whiskey scene there.
• 29:29
  It was. Yeah.
• 29:30
  You know. Because I mean, I think I also
• 29:32
  the the I can't remember the name, but it was like in the
• 29:36
  early days of balance in the early 19, whenever it was.
• 29:40
  But I think this guy ended up almost being cast as a James
• 29:43
  Bond character. So you can almost picture this
• 29:45
  guy very sharp, but probably maybe just after or maybe even
• 29:50
  during prohibition in America. And his job was basically to go
• 29:54
  in the liners between the UK and the states across the Atlantic
• 29:57
  on 1st class and have just a bag full of Valentine's.
• 30:01
  And it would be just dishing this out on.
• 30:03
  And it was like, oh, and it was his whole thing was like, oh,
• 30:06
  have you never heard of Valentine's?
• 30:08
  And make people go, people fall in love.
• 30:09
  Oh, right. Yeah.
• 30:11
  And then where can I get this in America?
• 30:13
  If you're if you want a drink of that, you need to go to these
• 30:15
  places and you'll get that during the.
• 30:18
  Same thing would happened with the doers back in the day, I
• 30:21
  think. Yeah, it's like well known
• 30:23
  information where like a guy would pay people to go into bars
• 30:27
  and ask to order, yeah. And then be like, oh, you don't
• 30:30
  have it. And then he would arrive like a
• 30:32
  week later and be like, hey man, I'm the Rep from good old, good
• 30:34
  old. Grifting, Oh my God.
• 30:37
  But is there ever a situation where do you find yourself?
• 30:41
  Is it so structured now? So it's not like that where go
• 30:45
  to you went in a city, you've got that to do.
• 30:47
  But also, whilst you're out there, try and spread the good
• 30:51
  stuff. I mean, you always want to try
• 30:54
  and do as much as you can in market, to be honest.
• 30:56
  A lot of the time it's very structured from what you're able
• 30:58
  to do and it's as much down to the distributor that you're with
• 31:02
  as to what your itinerary is going to be and what you're able
• 31:04
  to do whilst you're there. But the general goal is to say
• 31:10
  the general goal is to go elsewhere and make people at
• 31:14
  least know or have heard of your product.
• 31:16
  If they've heard of it, they're far more likely to buy it.
• 31:18
  You know, we go back to the fact I said Glen Adams, 200 years
• 31:21
  old, excellent stuff. You know, it's unbelievable.
• 31:24
  You see it in more and more in Scotland these days.
• 31:27
  But like again, in international markets, it's, it's still a case
• 31:31
  for a lot of people have never heard of Glen Adams before.
• 31:33
  You know, they'll come along and they'll be like, oh, I've heard
• 31:36
  of Rassie next to me at the show and I've heard of aren't
• 31:40
  working. It's just down there.
• 31:41
  It's like, are you in the bottler or Glencadam?
• 31:44
  Is that a distilleries? Yeah, turned 200 last year.
• 31:46
  So why is that? So that's that's what we're
• 31:49
  working on. Yeah, why?
• 31:50
  And this is crazy. These distilleries like popped
• 31:52
  up in the last 10 years and yeah, then kind.
• 31:55
  Of I can't really think of any independent bottlings.
• 31:58
  You don't see it too much, you can get it.
• 32:00
  But I'll tell you, I'll tell you exactly a couple of independent
• 32:03
  bottlings, Blind Summit. Oh yeah, Blind Summit.
• 32:07
  Yeah, my name gave it to 1A. Couple of years.
• 32:10
  Ago. Yeah, that he's got Blind
• 32:11
  Summit. You're wearing the T-shirt.
• 32:13
  Have you listened to this James or Jamie?
• 32:15
  I've also been doing deliveries for them for weeks and I have
• 32:18
  moved that Glenn Caddon. And also, they're really
• 32:21
  successful. The original one of the James
• 32:24
  tree. Oh yeah, it's five year old
• 32:26
  Glenn Caddon, I thought. It was 10.
• 32:29
  No, I thought it was 7 maybe? Yeah, it's Glencadam, right?
• 32:33
  But, but it's fascinating to see because I'm the same.
• 32:36
  I fell in love with Glencadam. What I will say is that the
• 32:41
  visibility of course is increased dramatically since I
• 32:43
  joined. Just in case, my boss.
• 32:44
  Is, well, it's it. Would you say that was down to
• 32:48
  anyone individual, Cody? I would say it was one
• 32:50
  particular. Individual talking about talking
• 32:52
  about visibility Talking about visibility of of Glencadam get a
• 32:59
  sign on the road and break in the point to where the.
• 33:05
  You know it's. 'Cause we drove past that
• 33:07
  turning point four times. So I, I, I drove there yesterday
• 33:11
  and I was, I was with MO, I were in the car and we went there and
• 33:13
  I was like, when we got up to that turn, I obviously know
• 33:16
  where the turn is. It's a very tight turn.
• 33:17
  I was like, I'm surprised they haven't put a sign up.
• 33:19
  Yeah, yeah, because I've. Assumed that they would have by
• 33:22
  this point you. Need something like the Phoenix
• 33:23
  club is speed trap and flashing lights.
• 33:26
  Glencadam distillery this way for anyone?
• 33:28
  Who's not seen Glencadam or been up to see us?
• 33:31
  The turn in the road almost looks like a driveway if you're
• 33:34
  taking the right turn in. Yeah, it's very, very tight.
• 33:37
  That road was built for horse and cart.
• 33:38
  It was never built for cars. It's not a main road by any
• 33:41
  sense. It really does feel like you're
• 33:43
  going the wrong way. Yeah, yeah.
• 33:45
  But that's the way you get into the distilling.
• 33:46
  Yeah, but and also Angus, you know, we, we, it's it's.
• 33:50
  Behind a very large hedge, it's no.
• 33:52
  Secret. We're football fans and yeah, I
• 33:54
  don't know how many times. Yeah, of course, Chuck.
• 33:56
  Sorry. Chuck loves it.
• 33:58
  Loves. It when the ball gets kicked in
• 33:59
  the net. But Chuck loves the rest.
• 34:01
  We're not so keen on the rest. But but are we've been to?
• 34:04
  We have been. We've been.
• 34:05
  We have been to Glebe. Part at least. 10 times and I
• 34:09
  would never have known and I've never watched how close this.
• 34:13
  Never once known there's a decelerator the other side of
• 34:15
  the hedge. In fact, what was the other side
• 34:17
  of the hedge has always been a bit of a mystery, I think.
• 34:19
  Yeah, it turns out it's a whiskey to story.
• 34:21
  And we've seen a lot of footballs here.
• 34:23
  Yeah, what we said is tucked between the local park and the
• 34:26
  local graveyard. So either if you wanted
• 34:27
  expansion you have to knock down the swings or mess with a
• 34:30
  different type of spirit. Yeah, well, that's it.
• 34:32
  We did. This bag is off to the swings
• 34:34
  when we were having drab but no like the visitor centre then
• 34:38
  there's a vlog that we will be, we'll be publishing round about
• 34:43
  this time now. Yeah, we, we took Scott Moore up
• 34:47
  to Glen Carrum. It was 12 days.
• 34:50
  It had been. Open and he was very.
• 34:51
  Not the distillery, the distillery visitor centre.
• 34:54
  And what a trip that we had. Scott had a fantastic, I was
• 34:56
  very complimentary about the kind of countryside around
• 34:59
  breaking as well. He was, oh, you've got a
• 35:01
  beautiful country, all the things you expect Americans to
• 35:03
  say in Scotland. Brilliant.
• 35:06
  Which was great. But the distillery itself was
• 35:09
  fantastic and very, very well looked after.
• 35:13
  The cafe or the restaurant. Cafe, restaurant.
• 35:16
  Anyway, it was really, really good.
• 35:18
  Loaded Mac and cheese. Loaded Mac and cheese.
• 35:21
  Fries. Option of bacon, black pudding
• 35:23
  or bacon and black pudding. Or on top.
• 35:25
  Of fries or on top of fries. If anyone's driving Dundee,
• 35:28
  Aberdeen I would. Coffee, I would 100% if I was
• 35:32
  driving up to Aberdeen I would 100% make the trip to stop there
• 35:36
  and absolutely. You'd be there.
• 35:37
  It's 5 minutes off the road, off that main road.
• 35:39
  Yeah, you can stop. It's fantastic.
• 35:41
  But a really, really interesting distillery.
• 35:43
  Lovely little still room in there.
• 35:47
  We have a night, like you said, a kind of a unique, unique
• 35:50
  viewpoint from a distillery tour point of view of the Stiles
• 35:53
  because you're looking at them from floor level upwards.
• 35:58
  Look, the the water cooling systems.
• 36:00
  I mean, with lots of jokes because Michael was showing us
• 36:03
  around and he said, oh, come and look at the dam.
• 36:05
  And we said, oh, a Dutchman. He said, a Dutchman showing us a
• 36:11
  dam, you know, Oh, yeah, we're known for dams and all this, you
• 36:18
  know, that was, I mean, you can see what this.
• 36:20
  This. Vlog is going to be great.
• 36:23
  And but I mean, also, I think the thing that Graham and I were
• 36:26
  really blown away by or weren't expecting was this the blending
• 36:31
  room, the blending room. So the warehouse was a warehouse
• 36:35
  that's been converted into the kind of mass blending room, hall
• 36:42
  hall, hall sheds. Yeah, it's our, it's our
• 36:44
  filling. Hall is filling.
• 36:45
  Hall, yeah, again, again, I mean, we've obviously we went to
• 36:49
  North Bridge today and the scale of that is very impressive.
• 36:51
  The scale of this is also very impressive and you get to see it
• 36:55
  on the tour and not something you'll see an awful lot of big,
• 36:58
  big vats where whiskey is blended to order.
• 37:03
  Really, really cool. Yeah, really.
• 37:04
  Really. Cool capacity.
• 37:06
  It's about 1.3 million litres. But that that's from the
• 37:09
  distillery, but in the blending in the blending shed hall
• 37:15
  filling hall truck honestly, right.
• 37:18
  Enclosed the area anyway. Very.
• 37:20
  Very. Good.
• 37:21
  I couldn't make it. What I have to say is what?
• 37:23
  I have to say is I'm, I'm really nice contemporary with the
• 37:26
  construction, the distillery, dunnage, warehousing as well.
• 37:29
  Yeah. But what I have to say is what I
• 37:31
  would say at the start of 2025, I'd been in three distilleries,
• 37:38
  right? Two, maybe 3 distilleries, one
• 37:41
  of them being the famous Grouse Experience as a kid, which is
• 37:44
  now going. To that man, yeah, I did that as
• 37:46
  a kid. As well ran up and down the the
• 37:48
  piano, but on the floor that they had that made the tune.
• 37:51
  You could actually jump on there on the keys, which would make it
• 37:55
  probably. There was a distillery in Iowa.
• 37:57
  What tune could you play on the keys?
• 38:05
  Sponsorships available, but but The thing is poor Leith was was
• 38:12
  distillery number one that we did with the whiskey stories
• 38:14
  podcast in January and then it was we went through through them
• 38:19
  all, as I say, culminating in today finishing off with N
• 38:23
  British, which is fantastic. But if you, my dad and I, we
• 38:27
  talked about it in the North British episode.
• 38:28
  My dad was a horrible whiskey cynic who doesn't like whiskey.
• 38:32
  That would say you've been in one distillery, you've seen them
• 38:35
  all. And to be perfectly honest, he
• 38:38
  had a point to a degree, right, is how we had Stephen Woodcock.
• 38:42
  Well, we had Stephen Woodcock on this podcast sitting there
• 38:45
  saying whiskey's made the same way everywhere you go, right?
• 38:49
  What are these? Barley, right?
• 38:50
  It's the same process, right? Malting, milling, mashing.
• 38:59
  Come on man, you've got this. Fermentation.
• 39:02
  Distillation, yeah, maturation, right, but but it's made the sit
• 39:08
  so so why is it that you can why should you go to so many
• 39:13
  different distilleries if it's all done the same way and then
• 39:16
  it isn't until and this is where we are.
• 39:18
  I am turning into a whiskey geek.
• 39:20
  There's suddenly a mass filter becomes exciting.
• 39:23
  This is where a line arm becomes the.
• 39:26
  The crazy thing is this Glencadam distillery is the
• 39:29
  first line arm I've ever seen that goes up the way instead of
• 39:32
  down the way, right I. Mean it's having an interesting
• 39:34
  I mean I I I've probably said this on this before but I'll
• 39:37
  never forget going out to space side with big Cam and the OG
• 39:42
  Fraser from Scotch and we drove past the Walker sherbet factory.
• 39:49
  Fraser looked at this thing. That must be boring working
• 39:53
  there. I'm actually spending your whole
• 39:54
  day just with three ingredients. And.
• 40:00
  We literally just stopped up a tormor.
• 40:01
  And we're all Oh my God, but it. Is, I mean, it's having a
• 40:08
  fascination of what the. But I would say I'm still not
• 40:11
  100%. I'm still not on the 100% geek
• 40:15
  train. OK, so.
• 40:16
  Is that just because you know what I tell your dad that he was
• 40:19
  talking a load and. On no, but I no, but I I, I know
• 40:23
  to ask the question. And how long is your
• 40:26
  fermentation time? Someone can say 72 hours ago.
• 40:30
  Oh, brilliant. I know what it kind of does.
• 40:32
  All right, I'll see. I've seen a mash filter.
• 40:34
  I've seen a Lohman still today we got to see column stills.
• 40:38
  That was badass. Yeah, that was.
• 40:41
  Genuinely super super. Cool.
• 40:43
  And it was cool seeing at the level we were at because he
• 40:45
  looked up and it went on and he looked down and it went on and
• 40:48
  it was like, but. Not not it's not all, but size.
• 40:51
  Guys, it's not all about no, no, it's not.
• 40:53
  It's not even at that. You guys were.
• 40:56
  It was cool. It was great.
• 40:57
  You guys were. Really getting into it.
• 40:59
  I wasn't 100%, but what I like to see is if you go to
• 41:02
  distillery and you'll get to see something that you don't always
• 41:06
  get to see. Right.
• 41:08
  And I would say that walking in and, and one of the things is
• 41:10
  it's Angus Dundee that you work for.
• 41:12
  Yeah. OK.
• 41:14
  Angus Dundee who as we've talked about Glenn Callum and Tom and
• 41:17
  Tell, we need to talk a bit more about Tom and Tell because Glenn
• 41:19
  Callum does get a lot of the love on this podcast.
• 41:21
  But what I would say is that the, the openness of, yeah, we
• 41:26
  make blames and we make blames to order.
• 41:28
  And we don't just use the, the, the single malt that we have
• 41:32
  available. We use, we'll buy single malt
• 41:34
  from here, here, here, here and here.
• 41:36
  And it's, it's part of the business that a lot of people in
• 41:39
  whiskey just don't like. A lot of whiskey drinkers just
• 41:42
  don't see it's behind. It was, it felt like walking
• 41:44
  into that room felt like getting a chance to see behind the
• 41:46
  curtain where what is Michael was able to say is those two
• 41:51
  big, huge, massive batting tanks are used for.
• 41:56
  That's where we put our grade. That one there is where we put
• 41:59
  all our peated spirit. And those ones down there are
• 42:03
  where we we use single malt that we buy from third parties from
• 42:07
  all over the all over the country.
• 42:09
  And then if someone in India wants a blend, we'll make it to
• 42:13
  spec for, for them. And that is probably a massive,
• 42:17
  massive part of the business as well.
• 42:20
  Yeah. I mean, again, blends, makeup
• 42:21
  around, it's just under, but around 90% of all sales of
• 42:24
  Scotch. I think when you are, you know,
• 42:28
  along your sort of whiskey journey, as people say, you
• 42:31
  know, and you you end up places like this with all the single
• 42:33
  malts, you can quite quickly fall into the belief that single
• 42:39
  malts are the only thing that whiskey drinkers drink.
• 42:44
  Realistically, you're in the very small minority of what
• 42:47
  whiskey drinkers drink and and whiskey is much larger than the
• 42:51
  single malt category as it's as it's whole.
• 42:54
  And is this something that falls under York and a hat as well
• 42:57
  where OK, we have this conception of you going out to
• 43:00
  market with a product and saying this is our product Glencadam,
• 43:05
  Tom and Tao, please buy it. But is there also a case where
• 43:09
  you might go out to prospective clients say look, we you need
• 43:16
  something, you know that whatever it is, whether it's a
• 43:19
  Japanese supermarket or a client in India, this is what we could
• 43:23
  produce for you, etcetera, etcetera.
• 43:27
  Is that something that comes under your?
• 43:28
  It doesn't come under my particular role, no, but if that
• 43:31
  particular conversation came up, I will forward them into.
• 43:34
  The right location, I mean, because going back to the the
• 43:38
  brand ambassador role, look, as we're recording this, we've
• 43:43
  we've had a laughing that Espina a tricky and tough old year for
• 43:47
  a lot of people in the whiskey industry.
• 43:49
  You know, we've seen distilleries, we've seen
• 43:50
  distilleries going into administration.
• 43:52
  We've seen distilleries have to pay off staff.
• 43:54
  Reduce production. Reduce production and things
• 43:55
  like that. And it's, it's, it's, it's
• 43:57
  horrible, it's sad and we don't like to see it and things like
• 43:59
  that. But one of the big conversations
• 44:01
  that I'm sure and you know, you can answer this as honestly as
• 44:04
  you, you would like to code it. But one of the big conversations
• 44:06
  that we've seen people having is where does the role of the brand
• 44:10
  ambassador set now? One of the things that I've seen
• 44:13
  through it was it was a post on LinkedIn.
• 44:17
  It was through a recruiter who works in the drinks industry
• 44:23
  who's actually pointed out that fair play to all the brands and
• 44:28
  all the companies that have held on to their BAS right, because
• 44:34
  the the role in the job of the brand ambassador is so difficult
• 44:37
  to prove on a spreadsheet. Yeah.
• 44:39
  You know. It's intangible benefits.
• 44:42
  If if I'm sat beside you and I'm in, I'm BDM, I'm sales, they can
• 44:46
  look at me and go Graham's brought in X amount of money
• 44:48
  because it's how much sales that he's done.
• 44:51
  But they can't look at that for you.
• 44:53
  But what they can do is they can go look how much it's bloody
• 44:56
  cost us to fly out Cody here, there and everywhere.
• 45:00
  But what it can't do is you can't stop.
• 45:03
  Like just you can't valuable. Yeah, you can't.
• 45:05
  Valuable. For advocacy, yeah.
• 45:07
  Yeah, well, again, you, you mentioned it earlier, but like
• 45:10
  boots on ground like again, I'll use, I'll use this account just
• 45:15
  as an example again. When I first came in here, there
• 45:17
  was 2 Glenc Adams. There's now many more.
• 45:20
  Is that is a combination of Glenc Adam being really, really
• 45:23
  good and also my relationship with the account.
• 45:26
  Yeah, you know, now the account doesn't buy from me.
• 45:30
  They'll buy through the sales team.
• 45:32
  But would they have bought it if I hadn't came in and known Kevin
• 45:35
  talked about Glenc Adams sat and had a meeting with them, let
• 45:37
  them try some stuff. I'm in here regularly.
• 45:41
  Unlikely. So that's the thing when you if
• 45:44
  the reason I love the industry so much is not just about the
• 45:48
  liquid, it is and it's something you don't get taught in schools.
• 45:52
  It is the networking kind of people like to buy from people
• 45:58
  they like. Yes, they like buying products
• 46:01
  they like. That is 100% true.
• 46:02
  And obviously cost is a whole other thing, but when it comes
• 46:06
  to accounts, especially on trade and on trade, if I go into even
• 46:10
  like a little mom and pop store in the US, so like a little
• 46:14
  convenience store that buys in whiskeys, if I just come across
• 46:18
  as like Mr. Salesman from Scotland, yeah, they might buy,
• 46:22
  they might not. They might say they're gonna buy
• 46:23
  it. They might not.
• 46:24
  If I come in and they really like me, yeah, they're gonna buy
• 46:26
  it. Well.
• 46:27
  You know, they come in and they're not buying it.
• 46:28
  Cody's a swell guy. They're.
• 46:31
  Not buying it for me. They'll buy from the distributor
• 46:32
  and then that goes through. So again, it's not quantifiable,
• 46:34
  but the actual sale was on what happened when I was in there.
• 46:38
  Yeah, but I mean you've my grandfather.
• 46:41
  The phrase people buy for people and like it is ultimately and
• 46:46
  The thing is that you can look at how much is automated these
• 46:49
  days, you know, an e-mail could be sent and orders can be
• 46:54
  placed, relationships can be built on video calls and teams
• 47:00
  calls and et cetera, et cetera, et cetera.
• 47:02
  But we we are in the whiskey industry here as a people
• 47:06
  industry. OK.
• 47:07
  And that's the bottom line of it.
• 47:08
  Trucker remember them, you know you'll know that's from farming
• 47:11
  background like the farming back, it's a people industry.
• 47:14
  Yeah, very much. So it's an animal industry, but.
• 47:19
  No, but the point of the matter. It's our animals.
• 47:20
  Like, you know, like. This podcast would be much more
• 47:24
  boring in other industries, I would say, yeah.
• 47:27
  Yeah, you know, I love my accountancy podcast.
• 47:31
  But in all seriousness, and it's like, you know, I'm, I'm from a
• 47:35
  farming background and that was it.
• 47:37
  People would say like, no, no, farmers buy 10s of thousands,
• 47:43
  sometimes hundreds of thousands of pounds worth of plant and
• 47:47
  machinery over a plate of soup where the guy that they bought
• 47:50
  the same plant like you. You look at that.
• 47:53
  If you look at and again, I'm getting carried away with my and
• 47:57
  I do want to say the John Deere tractor that you have on site at
• 48:00
  the Glen Caramac Tory. It was my favorite part of the
• 48:04
  tour because I'm mad. For you might be the first to
• 48:06
  say that I do like it as well. We tracked that and you painted
• 48:09
  the trailer to match the John Deere's.
• 48:12
  But the point in the matter is you've got, again, apologies for
• 48:15
  anyone listening to this, indulge me.
• 48:17
  You've got like Massey Ferguson, you've got John Deere class, New
• 48:22
  Holland. Lamborghini.
• 48:24
  Lamborghini if you're watching, if you watch the Carson far, but
• 48:28
  you've got. But the point in the matter is
• 48:30
  that I remember in a previous life as a forklift, forklift,
• 48:35
  whiskey instructor. Forklift instructor.
• 48:36
  That's how you got fucked. We'll never talk about that, but
• 48:41
  as a forklift instructor, remember it was like it was a
• 48:43
  type of machinery that John Deere had bought.
• 48:47
  And they were like, we have got to work really, really hard
• 48:50
  because it doesn't have the John Deere logo on it, right?
• 48:54
  But we've got to try and convince everybody who has
• 48:58
  another brand or Manitou, another brand, or if they have
• 49:02
  the Manitou of what we what we are selling, we've got to try
• 49:05
  and get them onto that. But we don't have the John Deere
• 49:07
  badge to push, right. But what the guy would say is he
• 49:11
  said that I'll sell hundreds of thousands of pounds worth of
• 49:16
  equipment over a plate of soup at a farm.
• 49:19
  Come up, have a Blair that have a plate of soup.
• 49:22
  That or just give a really good quality, like body warmer.
• 49:26
  Yeah, the amount of free boiler suits and body warmers my old
• 49:30
  man would wear. Sounds like an idea for the Glen
• 49:34
  Cannon shot. But but I suppose and this is
• 49:38
  the IT is. It's not quantifiable in in.
• 49:40
  Sense of fact, as you said, it's people buy from people.
• 49:43
  I think that's a really good quote I.
• 49:45
  Mean like with the lips. The last time you were on,
• 49:47
  people buy from people. This time you're on but.
• 49:48
  Whiskey's so subjective and what you're what you're going to
• 49:51
  like. And when people buy, buy into
• 49:54
  the story, which again is much about what the brand ambassador
• 49:56
  does, it's it's getting the story across, then they really
• 50:00
  fall in love with it. But if you're also, if you're at
• 50:02
  a tasting and you're hosting and people really, really love the
• 50:05
  product. Could be 6.
• 50:06
  Months down the line and they they'll be like in a shop and
• 50:09
  they'll see about like Glenn Kadam.
• 50:10
  They'll be like, I'm actually going to buy that because of
• 50:12
  this great night I had. Yeah, people have some can have
• 50:16
  some strange opinions when left. Have you have you guys ever done
• 50:21
  the game where you go on Master Malt and look at one star
• 50:24
  reviews? Oh, no.
• 50:26
  All right, I. Actually I have this set up.
• 50:28
  This wasn't planned. But I didn't, no.
• 50:31
  I did this with someone recently.
• 50:33
  OK, new part of the podcast. That's all Glenn Kadam stuff
• 50:36
  there's. One, no, no, no, we don't have
• 50:40
  new part of the podcast. I'd like to preface this or see,
• 50:44
  I like all of these whiskeys, every whiskey.
• 50:46
  I'm going to mention hang on two seconds and what we'll do is
• 50:48
  we'll we'll sort this out right now because we've got Allie
• 50:50
  Baxter's bedroom window Bingo, right?
• 50:53
  So this will be Cody Reynolds one star reviews.
• 50:55
  So I'd like to say all of these are classic standard releases.
• 50:59
  OK, right. I like all of these, but these
• 51:01
  are one star reviews on Master of Malt.
• 51:04
  All you have to do is work out what distillery I'm talking
• 51:06
  about. Here we go.
• 51:08
  I did it when I was in the US with some guy just for fun, but
• 51:13
  here we go. So first review East or South
• 51:16
  European fruit or grain. Double distilled moonshine would
• 51:19
  taste adequately better considering the ridiculously
• 51:23
  huge difference in price. Right, so is this Scotch?
• 51:26
  Then it's they're all scotched, all standard releases.
• 51:28
  I will make this easier so it doesn't take up the whole
• 51:30
  podcast. This is an Iola that I'm talking
• 51:32
  about. So say it again.
• 51:33
  What was it? Easter S European fruits or
• 51:35
  grain double distilled moonshine would taste adequately better
• 51:39
  considering the ridiculously huge difference in price.
• 51:42
  One star. OK, right.
• 51:45
  So, first Coleman review. It's a standard, so they're all
• 51:49
  standards. So I'm not talking any of this
• 51:51
  stuff. They're all core releases, lower
• 51:54
  aged like normal aged so. First of all, this person is
• 51:57
  complaining about where the grain has been sourced.
• 51:59
  From no, I I feel like I, I feel like it's, it must be.
• 52:03
  It's hard to know because I don't know the prices.
• 52:05
  I'll be a boom or 12. So it's a 12 year old.
• 52:08
  OK. I was going to go for Lefroy 10,
• 52:11
  so it's not. Allowing our our beg either so
• 52:13
  you should be able. To get it just from that.
• 52:15
  Because like I do it. No, not like of course 12.
• 52:18
  ILA Core 12 year old. ILA Core 12.
• 52:20
  Mr. S European fruit or grain double distilled moonshine.
• 52:22
  Which is adequately better considering a ridiculously huge
• 52:25
  difference? In Kalila 12, yeah.
• 52:27
  Not Cleveland 12. God, right?
• 52:29
  We're running out. We're running out.
• 52:30
  Because I'm trying to. Think, here's my brain.
• 52:32
  It's their standard age statement.
• 52:34
  Release so it's not one more 12, no.
• 52:35
  No, haven't. Then yes, been having 12.
• 52:38
  Really. So what is?
• 52:40
  Really. One star.
• 52:41
  That's up there. That's my top one of my top
• 52:43
  drums in. The well, according to this guy,
• 52:44
  you're wrong. Still have some terrible
• 52:47
  terrible. Opinions please Please message
• 52:50
  in if these any of these one star reviews are you.
• 52:52
  So next one, the title is no way, thanks.
• 52:57
  And the review is fruity question mark.
• 53:00
  It's just multi okie and very, very sugary stuff.
• 53:04
  Oh. It's a Highlands.
• 53:06
  A Highlands. Classic Highlands.
• 53:08
  Glen Mornjay 12 No in La Santa 10 Glen.
• 53:12
  Moringy, 10, you're. On Glen Moringy, 10.
• 53:14
  Yeah, well done. Good, good guess.
• 53:15
  Yeah, pretty well done. Yeah, pretty 12.
• 53:18
  It's just multi Okie and very, very sugary stuff.
• 53:20
  Right. Next one title.
• 53:22
  Multi Okie. I'll have to have Glen.
• 53:24
  Moringy 10 again, I think the. Title is garbage.
• 53:28
  The review This Scotch gave me a hangover.
• 53:32
  It is not pure. Moreover, the taste is off.
• 53:35
  Yes, it's smoky and full of peat, but ends empty and hollow
• 53:39
  nonetheless. My major concern is my hangover.
• 53:42
  This DRAM is tainted. Yo exclamation mark.
• 53:45
  Right, we're talking Iowa then. Tainted yo back tail it is.
• 53:47
  Back tail, yeah, it's. Got to be our big.
• 53:48
  Ten. That is our Big 10 you.
• 53:49
  Guys are going to the. Game.
• 53:51
  It's not a terrible hangover at our Big 10.
• 53:53
  It's not pure. Yeah, it's not pure, you know,
• 53:56
  and the taste is off and it gives him a hangover, yo.
• 53:59
  So is he actually? So is there any, I say we're
• 54:01
  saying he it could be anyone. Have they have they put any sort
• 54:04
  of point on the flavour profile or anything in that?
• 54:07
  No, no, that's the really stuff yours.
• 54:08
  All I've done is went on a classic.
• 54:11
  Hangover. And put it from lowest.
• 54:12
  To higher These are like movie reviews where the guys like
• 54:14
  someone spilled a drink on. Me yeah, yeah, one star yeah,
• 54:17
  it's exactly that but for. Whiskey.
• 54:18
  This whiskey, Wait a minute. One star.
• 54:21
  This whiskey gave me a hangover. That's the review.
• 54:25
  That's. The review.
• 54:27
  I didn't like it so much. I had to finish the ball and I
• 54:30
  woke up this morning really raging about this.
• 54:32
  It's like, it's like. The TripAdvisor reviews of like,
• 54:35
  the Arthur Seat in Edinburgh. It's like I had to climb up a
• 54:37
  hill. Together.
• 54:38
  There wasn't an Escalade. Yeah, you can't believe they're.
• 54:41
  This have a good fun share, yeah.
• 54:43
  I've got two more. Horrible.
• 54:47
  As soon as I took it out of the cork it smelled like sweaty
• 54:49
  socks. I've never tasted sweaty socks,
• 54:53
  but the taste is what I imagined they would taste like.
• 54:56
  Are we giving again a clue? The Highlands.
• 54:59
  Old Poultney. No, but you're actually kind of
• 55:01
  close geographically. Cleaning islands in your
• 55:04
  highland? District might be is.
• 55:06
  It alleged or no? Wolfburn.
• 55:10
  Again, you're not too far off. Right up there, right?
• 55:13
  Up in jerk. Or Highland Park, Alan Jerry,
• 55:18
  Highland Park, Highland Park, Highland Park, Highland Park
• 55:20
  Tastes again. Tastes like sweaty salt.
• 55:22
  This can't be. This cannot be clipped up and
• 55:24
  taken out of. Good, thanks.
• 55:25
  Good, thanks. This person takes Highland Park.
• 55:27
  Tastes like sweaty socks. Yep, horrible.
• 55:28
  As soon as I took the cork it smelled like sweaty socks.
• 55:31
  I've never tasted sweaty socks, but the taste is what I
• 55:33
  imagined. They would taste like sweaty
• 55:34
  socks. Yeah, have a lot of sweaty
• 55:36
  socks, are you guys? Right last one.
• 55:40
  It's very good single malt for the price.
• 55:42
  I'd say one of the finest one star.
• 55:49
  Right. Give us a clue.
• 55:51
  Space side classic Space side Clenfedic 12, Clenfedic 12.
• 55:55
  You guys are pretty good in the guessing there.
• 55:57
  You go a. Single one.
• 56:01
  You're always not cynical enough, Chuck.
• 56:03
  You've. Met me.
• 56:07
  So that's a fantastic game and I think we are going to probably
• 56:10
  carry that on. Because again, you just have to
• 56:12
  make sure that the releases aren't unguessable and you can
• 56:14
  make like not give the clue. So maybe have three or five
• 56:17
  guesses to work it out and. We are looking at we are looking
• 56:20
  for sponsorship yeah, sponsorship.
• 56:21
  So Sam Simmons master them all could probably just there we'll
• 56:25
  just read out all the one star if.
• 56:26
  You pull some from Amazon as well.
• 56:28
  Amazon's has some. You know, everyone has their own
• 56:31
  say on whiskey and you can't be right or wrong.
• 56:33
  But I'll tell you, some people shouldn't have a podcast with
• 56:36
  over 100 episodes. I'll tell you that.
• 56:38
  Yeah. So going back then how, how
• 56:43
  valuable is it from your point of view having a, a master
• 56:48
  blender like Ian Forteeth who you can then, because there'll
• 56:53
  be times when I suppose if you come back from a trip or go
• 56:58
  back, come back from, or will there be a time when you can
• 57:00
  say, I'll tell you what we could really do is if we were to send
• 57:03
  Ian to a place like that or send Ian because when we had Ian and
• 57:08
  Cameron McPherson, isn't it? Yeah, a great guy.
• 57:10
  Great. Two of them were on.
• 57:12
  It was a Monday night and they'd been in here doing a training
• 57:15
  session for the staff at Diggers and the Drums that were on the
• 57:20
  lineup that night. Absolutely fantastic watching.
• 57:23
  Shout out to Moira, Admire that if you can remember that tasting
• 57:28
  well, well done. It was one of the nights when,
• 57:32
  well, one of the guests we've had where it was in this room
• 57:36
  and I think they must have had about 15 bottles of whiskey with
• 57:39
  them. So it was one of those wonder.
• 57:40
  It was like, it was like, well we'll give you a wee.
• 57:44
  Some people come in and say I'll give you a wee taste of this.
• 57:46
  They were like, well, take your pick lads.
• 57:49
  I felt terrible because. Oh they have, 21 year old
• 57:53
  didn't. They no, but no.
• 57:54
  But not just that. I just felt that the fact that
• 57:55
  was a Monday. Night Graham just went to give
• 57:57
  me your. Oldest, not at all, but it was a
• 57:59
  Monday night and we were in truth be told, we'd had a few,
• 58:04
  we'd had a cancelled podcast earlier that week and we were
• 58:09
  struggling to get something done.
• 58:11
  And with the wait timings for availability where and I was
• 58:14
  kind of like, God, these guys have been working all day, then
• 58:17
  they've come in to do a tasting that night with the digger staff
• 58:21
  and then at 8:00 I think it was. Quite.
• 58:23
  It was quite late. Yeah, 20.
• 58:25
  Past 8 by the time we actually got started to go and host.
• 58:30
  I mean Ian, if you haven't seen that episode, please please go
• 58:33
  and watch it for so many different reasons.
• 58:35
  But Ian for teeth it was it was I don't even know which number
• 58:39
  it was, but it was Ian and and and Cameron that were on it.
• 58:43
  OK, so you've got the master blender for Tom and Tao
• 58:46
  Glencaddo, Angus dot D and Cameron McPherson, who's also a
• 58:51
  Brandon master. UK.
• 58:52
  UK Brandon Master Yeah, very good.
• 58:55
  Jeff. Shout out to Jeff.
• 58:56
  You guys called Jeff. We don't know why, but that's
• 59:00
  basically it. But basically the bottom line is
• 59:02
  they've done all that and then they came in and I was like,
• 59:05
  listen guys, we'll try and keep this as tight as possible no
• 59:08
  longer than an hour and a half whatever.
• 59:10
  Nah, Ian was just all go Cam was brilliant, but the the content
• 59:16
  that Ian came out with that that night and to to just go the
• 59:19
  energy that he brings to to whiskey.
• 59:22
  It's just. Fun well again for it he's one
• 59:25
  of if not the only I'm not 100% sure on that one Brian
• 59:28
  ambassador that became. Yeah, well, that's a master.
• 59:30
  Blender actually to Matt and they they they're brand
• 59:34
  ambassadors doing a lot of their blending for them as well, but
• 59:37
  it's not too common for that to happen.
• 59:39
  So Ian is very comfortable doing stuff in front of a room
• 59:45
  anyways, you know. Which isn't the same every every
• 59:48
  master. I've done so.
• 59:50
  Master blenders are amazing to listen to like fountains of
• 59:52
  knowledge but I have listened to a few that after 30 minutes I'm
• 59:55
  like. That's plenty.
• 59:57
  No, but that's true. They have a skill set when their
• 1:00:00
  skill set is to taste whiskey or sample whiskey and being able
• 1:00:03
  to. So from a brand to be able to
• 1:00:06
  bring a master blender out as you said earlier on.
• 1:00:09
  Sometimes you you perfectly pull the scientist out of their lab
• 1:00:12
  and then be like, just explain it to people and let them enjoy
• 1:00:15
  it. The other one I can always think
• 1:00:17
  of being very, very good is Better Mac Keith from Keith.
• 1:00:21
  And he's not there anymore. Is he not where's he needed?
• 1:00:23
  I don't know. All right, well, he's not there
• 1:00:25
  anymore. Whenever I ended tasting and
• 1:00:26
  he'd hosted, it was fantastic. Keith from Keith.
• 1:00:29
  Keith from Keith. Absolutely fantastic, great guy.
• 1:00:31
  He'd pull out the projector and be like, I've got to show you
• 1:00:34
  these pictures. It was great food liquid.
• 1:00:38
  Food, liquid. How was the Slided made-up
• 1:00:40
  himself? The only slide he'd done was the
• 1:00:43
  one of herez herez. Here are.
• 1:00:45
  You drawing a triangle on a map of Spain?
• 1:00:48
  It was. Basically, it was like the one.
• 1:00:49
  It was like it was basically it was so it was, it was shiny,
• 1:00:54
  glossy marketing. And he kept going it during the
• 1:00:58
  tasting and there was a marketing bump.
• 1:01:00
  He kept going to the marketing bump, right?
• 1:01:02
  I'm just going to get Keith for Keith, right, guys?
• 1:01:05
  I've just got to get through this marketing bump.
• 1:01:08
  And he kept clicking. There's a nice picture of the
• 1:01:10
  distillery of winter with some snow on it.
• 1:01:13
  But he kept saying we'll get through this and then we'll talk
• 1:01:15
  about the Bruin liquid. And he kept going to the Bruin
• 1:01:17
  liquid. He kept going.
• 1:01:18
  He kept going. They didn't do a big talk about
• 1:01:21
  the organic because it was it was his sister's husband.
• 1:01:23
  He. Was big for that.
• 1:01:27
  This is like his sister, his husband, his sister-in-law or
• 1:01:30
  something like that. Be like actually all the organic
• 1:01:32
  barley comes to. This guy is really good guy.
• 1:01:33
  Oh, really? This is like a local.
• 1:01:35
  Like related, like I think it within the family and I remember
• 1:01:39
  we did a taste of him and he they just released a triple
• 1:01:41
  distilled for the very first time.
• 1:01:43
  How was that process? It was a fucking fat.
• 1:01:50
  So I'll tell you what, I'm really efficient for that again,
• 1:01:53
  right? It was, it was work and we had
• 1:01:55
  to clean it all out. It was a mess.
• 1:01:58
  But he was. But he was authentic.
• 1:01:59
  He was real. But what?
• 1:02:01
  Like you say, you get through all these glossy, shiny, It's
• 1:02:04
  the only tasting at the Scotch at the Balmoral who's brought a
• 1:02:07
  projector, right? Screen right?
• 1:02:09
  He's really upset that he's had to bring the.
• 1:02:10
  And he's had to go through it. We'll get through this market
• 1:02:13
  and bump folk and then we'll talk about the Brune liquid.
• 1:02:15
  And then it's like there's a picture of me and it was Prince
• 1:02:19
  Charles at the time. There's a picture of me of
• 1:02:20
  Prince Charles over the over the back then.
• 1:02:23
  And then you go. And then it was like the one
• 1:02:26
  slide that he was absolutely delighted with.
• 1:02:27
  And it was like Microsoft Paint. It was like a map of Spain.
• 1:02:32
  And he just clicked it. And then a wee red triangle
• 1:02:34
  appears and he's like, oh, I do enjoy my trip to hell.
• 1:02:41
  A trip to hell is once a year when he gets to go and do the
• 1:02:46
  cast management and everything like that.
• 1:02:47
  And that was it. But you're right.
• 1:02:49
  And I think these characters are so important.
• 1:02:51
  And we have who's it? It was it was Blair Sterling,
• 1:02:59
  Glen Allocate talked about the fact that and it is great about
• 1:03:03
  the fact that like people like Billy Walker still like to
• 1:03:06
  sometimes work their stand and he's in his 80s and he is who he
• 1:03:10
  is. But he did also say that it can
• 1:03:12
  also be a little bit overwhelming because Billy is
• 1:03:15
  just Billy Walker. We've never had the benefit of
• 1:03:18
  meeting Billy at this. We'd love to meet him, but at
• 1:03:20
  the same time he's just a guy who knows stuff about whiskey.
• 1:03:24
  Whereas some people sort of turning up seeing him almost
• 1:03:27
  kind of fainting. You know, he said.
• 1:03:29
  There's a jazz. Going back to that Rockstar.
• 1:03:30
  Thing exactly. There's a jazz guy started
• 1:03:32
  crying because he'd met Billy Walker.
• 1:03:34
  That's what I want give. Me. 20 years.
• 1:03:37
  Yeah, Well, listen, this is you're on the Whiskey Stories
• 1:03:39
  podcast. I want people to cry at my feet.
• 1:03:42
  Yeah, well, when we tell you. What?
• 1:03:44
  It's really embarrassing being that guy because I met Mr.
• 1:03:47
  Ichiro. Did you?
• 1:03:49
  In February and I got a picture with him and then I looked at
• 1:03:51
  that picture and I was like, well, that's never going
• 1:03:53
  anywhere. Like really just absolutely.
• 1:03:59
  But this is the thing and the fandom around whiskey can can do
• 1:04:02
  that. But the power and the ability to
• 1:04:05
  be able to bring that person to a market to to Japan, to Sweden,
• 1:04:12
  to Germany, to parts of Europe where you could say, you know
• 1:04:15
  what, you like this stuff. Here is the guy who's behind
• 1:04:19
  producing it and that and having then somebody that doesn't just
• 1:04:22
  stand and go, yes, it's really good.
• 1:04:26
  I enjoy having someone like Ian. Must be a huge.
• 1:04:29
  Benefit So your impression of Cody?
• 1:04:30
  No, no, but no. But you can have.
• 1:04:35
  You can have. You can have people.
• 1:04:37
  And I agree, Ian is a massive asset for us.
• 1:04:40
  He's not only great, he's a blender.
• 1:04:42
  He's great. His personality.
• 1:04:43
  You can cut that from the podcast because his egos big
• 1:04:46
  enough as it. Is really.
• 1:04:48
  I love the man. He's someone that obviously when
• 1:04:53
  I joined the company, I didn't realize there would be an E in
• 1:04:57
  there. And it makes it so much more
• 1:04:59
  comforting to have someone that has done what I've done before,
• 1:05:02
  you know, so I can ask him questions on it, but is now in
• 1:05:05
  another role, you know, he's now in the blending role and stuff.
• 1:05:08
  And even Michael, I guess did an impression of earlier up at
• 1:05:13
  Glencadam. So Michael, what's Michael's
• 1:05:15
  role? So he's in charge of our brand
• 1:05:19
  homes. So that is the new Glencadam
• 1:05:22
  Visitor Centre, but also our where we can host.
• 1:05:25
  Clients like what he the way. First of all, he's fairly new in
• 1:05:30
  the job, isn't he? He would worked at Kings Barns,
• 1:05:35
  but he's also worked in five star luxury hospitality most of
• 1:05:38
  his time We've got to chat with him.
• 1:05:40
  So he the knowledge that he had about Glencaddom already.
• 1:05:45
  But just things like simple things that bar that you've got
• 1:05:48
  in there with the drums that are behind there.
• 1:05:52
  What was that one that we we, it was the, it was our favorite one
• 1:05:55
  from our trip up north that we had when I bought that bottle.
• 1:05:58
  It was a photos of the Glencadam 14.
• 1:06:00
  Oh yeah, Cognac. Yeah, and that's the first.
• 1:06:03
  Time I'd seen that bottle again again since having it and but
• 1:06:08
  what he explained to me was. We had to, we had to.
• 1:06:11
  The SWA weren't happy with that one because the word cognac was
• 1:06:14
  bigger than the word whiskey on the bottle.
• 1:06:16
  Fractionally, you can look. It's tiny.
• 1:06:18
  Very really. So the SWA had the measuring
• 1:06:20
  tape out. And here this ties back in very,
• 1:06:23
  very nicely. Just a quick story about that.
• 1:06:25
  That was before our trip up to. We were going up to Inverness
• 1:06:28
  and up to. Bengal, yeah.
• 1:06:30
  And I thought I'll buy the next bottle for that trip.
• 1:06:34
  And I went into Jeffrey St. Whiskey and Tobacco, and I went
• 1:06:37
  in there to look at some of the stuff and there was a group of
• 1:06:40
  us, but eight guys, I think it was.
• 1:06:42
  Yeah, but I'll get. A nice bottle whiskey that I can
• 1:06:45
  have and it was actually the that I apologise for this to the
• 1:06:50
  guys Jamie and James was it was the there's a lot of independent
• 1:06:55
  bottle independently bottled stuff in Whiskey St.
• 1:06:58
  Whiskey Jeffrey. Jeffrey St.
• 1:07:00
  God, how many drams? I've had Jeffrey St. whiskey in
• 1:07:03
  the back. They've got a lovely selection
• 1:07:04
  of independently bottled whiskey that you can get there.
• 1:07:07
  But the issue was was I was a bit like I saw Glenn Caddham
• 1:07:11
  from Blind Summit and I just thought that.
• 1:07:14
  That. Worked well.
• 1:07:15
  A single, a single cast, Cast strength whiskey for the for the
• 1:07:20
  group that we were with, a lot of them like a DRAM.
• 1:07:22
  Not aficionados by any. Means well, but just I unlike a
• 1:07:26
  cast strength whiskey could be maybe just a step too far on the
• 1:07:29
  challenge route and things like that and it would be a bit, Oh,
• 1:07:32
  I'm Graham. I've got a whiskey podcast.
• 1:07:34
  Here's a cast strength whiskey kind of thing.
• 1:07:36
  And they'd heard that for. Hours already.
• 1:07:37
  Exactly. Exactly.
• 1:07:40
  So but then the next one was Glencad.
• 1:07:42
  They had a good range of Glencaddam and it was the Red
• 1:07:44
  Label. Yeah.
• 1:07:45
  And you guys push so much out, like so many finishes, so much
• 1:07:51
  stuff. Play me in for that one.
• 1:07:52
  But but it's. Great, that is really good.
• 1:07:54
  But it gives so much flexibility between us because we have two
• 1:07:57
  distilleries, 3 vagina but two distilleries.
• 1:08:00
  But the flavour differences between them are very nice.
• 1:08:03
  You can do really light and bright like Link Adam 10.
• 1:08:05
  You can do big heavy finishes like a PX or another also and
• 1:08:08
  Tom and Tell can do peated as well and we can do soft.
• 1:08:11
  So it's great to have only two and be able to.
• 1:08:14
  Have that and being able to see that and again, very
• 1:08:16
  recognizable through the color charts of the labeling and stuff
• 1:08:18
  like that. But so in my mind, the purple
• 1:08:22
  one, which is your PX isn't it? Then I've seen the sort of blue
• 1:08:26
  one, which is non age statement bourbon 1.
• 1:08:29
  Is that sort of royal blue that you've got there.
• 1:08:31
  American oak. Yeah, American oak one.
• 1:08:32
  Sorry. Then you've so you can go
• 1:08:34
  through, you can go through. So you see a red one and you're
• 1:08:37
  like, I haven't seen that one before.
• 1:08:39
  Yeah, looked at cognac. Interesting.
• 1:08:42
  An easier more power and crack and drop.
• 1:08:45
  Yeah. And we've got to see it up at
• 1:08:46
  the distillery and we should talk about Tom and Tal a bit
• 1:08:48
  because I mean, we've talked a lot, say 1.
• 1:08:50
  Thing about, well and. They mentioned Glencadam, so
• 1:08:53
  I'd. Just say it's really impressive
• 1:08:55
  with with Glencadam that you can have like the the bottling that
• 1:08:59
  I always talked about, it's quite a few years ago now was
• 1:09:02
  the 17 year old triple wood finished off in port.
• 1:09:05
  I had that at my wedding. It went in my quick.
• 1:09:07
  It's one of the most stunning whiskeys ever and I thought we
• 1:09:10
  used to push that nonstop at Scotch.
• 1:09:13
  It was the easiest thing ever because we loved it.
• 1:09:15
  It was a great drop. And then a couple of years ago
• 1:09:18
  was the 15 or 16 year old finished off in white Port. 15.
• 1:09:22
  That. Yeah.
• 1:09:23
  Blew my mind and then was gone in an instant.
• 1:09:26
  Yeah. I mean, again, White Port, we
• 1:09:28
  run the feud to really do White Port as a finish and that was a
• 1:09:32
  mean thing as well that. Was a fantastic he.
• 1:09:34
  Didn't like anything bad for him.
• 1:09:35
  If it's cigars, cheese, chocolate, port cherry wine.
• 1:09:43
  Yeah, I was going to. I was hoping you're going to say
• 1:09:45
  the guy's going to get gout or something.
• 1:09:48
  But it does mean we get these incredible range of finishes
• 1:09:51
  that are coming through and we've got many more in the way.
• 1:09:54
  But that must be a challenge as well because a finish it means
• 1:10:00
  that when you look at the, the OK, you've got the core product,
• 1:10:04
  they're going count 10 probably the will you, will the 13
• 1:10:08
  continue or will you eventually phase that into just the 10 and
• 1:10:11
  then the 15 or will you? The 13 is a small batch, I mean
• 1:10:15
  I have no other information and it will continue.
• 1:10:18
  But then from a, from a, from a batching point of view, then
• 1:10:22
  with the finishes that you guys are doing so much of, it means
• 1:10:25
  that you'll be bringing out lots and lots of of of releases, but
• 1:10:29
  smaller batch releases that go all the way through.
• 1:10:32
  So eventually there will be, like I said, like the cognac,
• 1:10:35
  whether it was SWA or whether it was just the fact that well,
• 1:10:37
  that that was it. That was just a run that we did
• 1:10:39
  at 14 year old, 14 year old Glencard and whiskey in a
• 1:10:42
  finished in a cognac because it's longer finished as you guys
• 1:10:45
  do normally, yes, up there. But at the same time that you
• 1:10:48
  can only limit, you can only have as so much of that, can't
• 1:10:51
  you? Yep, and and if you like the
• 1:10:54
  cognac, by the time this episode goes live, there will be
• 1:10:57
  something similar on the market. Just move it.
• 1:11:01
  From Glencarrum to Tom and. Tail.
• 1:11:02
  Yeah, well, I'm going to tell. I was going to mention about Tom
• 1:11:04
  and Tail. So Tom and Tail.
• 1:11:05
  The show that it is, it is the only.
• 1:11:07
  Kosher distillery in Scotland. Kosher, not kosher distillery.
• 1:11:11
  Only distillery kosher one. However, both Glencarrum and Tom
• 1:11:14
  and Tail in Bourbon Cass are certified kosher.
• 1:11:18
  So we have the Orthodox Union State on the back of our
• 1:11:22
  bottles, right? And American Oak actually has
• 1:11:26
  another certification as well. But yes, crazy we're not the
• 1:11:29
  only ones. Pretty much anyone in bourbon
• 1:11:30
  can be. It just is a lot of hoops you
• 1:11:33
  have to jump through. Yes.
• 1:11:35
  The bourbon. The bourbon cast up.
• 1:11:37
  Bourbon. And rum, rum, I have no idea
• 1:11:38
  because I mean, Tom and Tyler is a distillery.
• 1:11:40
  I know we talked a lot wax lyrical about Glencarrum and the
• 1:11:44
  visitor centre now open go and visit Glencarrum.
• 1:11:48
  Tomtail is open to visitors, but to a much kind of you can tour
• 1:11:51
  it, but to a much. I was going to say I've driven
• 1:11:54
  past Tomtail I think about 3 different times and I've got
• 1:11:56
  about 3 different photos of the same photo on my phone where
• 1:12:00
  I've got I've kind of driven into the the driveway.
• 1:12:04
  God, there's Tom and tell click Yeah, right, I'll do it.
• 1:12:06
  Where is Tom and tell but it well Tom and tell is in Tom and
• 1:12:09
  tell it's in space. It's a space site, but it's like
• 1:12:12
  if you're if you so. Tom, tell us in the Glen Livet
• 1:12:16
  Valley, so we're right right next door at Glen.
• 1:12:18
  Livet So what what you do, it's quite cool.
• 1:12:20
  Graham was if you drive up to space side, but you go the kind
• 1:12:24
  of Braemar over the schlocked way, you get into the village of
• 1:12:29
  Tom and Tao and then you can either go right or left.
• 1:12:32
  And if you go right you go past like Glenn, Livet, etcetera.
• 1:12:35
  But then if you go left, you go past Tom and Tao.
• 1:12:37
  There's a kind of circular Rd. So it's a space because.
• 1:12:41
  No, I'm it's a. Space like they're still early
• 1:12:42
  then. Yeah.
• 1:12:43
  But it's like at the right of the kind of base of space side,
• 1:12:46
  yeah. Yeah, we're in the Glenlivet
• 1:12:48
  Valley. So if you look at Tom Tell
• 1:12:49
  bottlings, it says space like Glenlivet on the front.
• 1:12:51
  You can only have that on it if you're in the Glenlivet state.
• 1:12:55
  Otherwise the Glenlivet wouldn't be too happy with it.
• 1:12:57
  But we are very good friends with them.
• 1:13:00
  Like our master distiller Robert is a fourth generation distiller
• 1:13:02
  in Glenlivet. So his father, his grandfather,
• 1:13:05
  his grandfather's father had been making whiskey in Glenlivet
• 1:13:08
  for over 100 years. Tom and Tell for me was one that
• 1:13:15
  my granddad used to drink a lot in here as well.
• 1:13:19
  My granddad's was from Gorgie. He was literally 10 minute walk
• 1:13:22
  to his house from where we are at the moment.
• 1:13:25
  He would drink in here. My my dad would, would drink in
• 1:13:29
  here as well until he got celiacs and now he can't have
• 1:13:32
  proper beer. He can only drink gluten free
• 1:13:33
  beer. These Oh really?
• 1:13:34
  I'm gonna have gluten free beer here.
• 1:13:35
  He's a Belfield boy. Now you can get the Belfield
• 1:13:38
  beers, but yeah, Tom and tell is generally A softer style over
• 1:13:45
  yeah, Glencadam, but can also well.
• 1:13:46
  It's kind of. Label as the label itself styled
• 1:13:49
  as the gentle drum, isn't it? Yeah, but.
• 1:13:52
  And actually it was the first. It was probably the first
• 1:13:54
  whiskey I had when I was kind of really, really early days
• 1:13:57
  getting into whiskey. It was probably the first
• 1:14:00
  whiskey I had neat because it was the first whiskey I could
• 1:14:04
  have that I didn't get. The kind of back of the throat
• 1:14:06
  sort of thing. I mean, really early on I
• 1:14:09
  remember Tom and Tal and the other thing I was.
• 1:14:11
  Talking like, what were we talking about?
• 1:14:13
  This Like what were we talking? Well, when I was trying this, I
• 1:14:16
  can't remember. I can't remember when I tried
• 1:14:18
  this, but I remember, oh, years ago, yeah, it was a long time
• 1:14:22
  ago, but I remember having Tom and Tal and being like, I can
• 1:14:27
  drink this white ice, I can drink this white water.
• 1:14:29
  This is actually. I've.
• 1:14:31
  Got you on to it because that's what I can't remember what,
• 1:14:33
  what, what with the greatest respect, and that is where brand
• 1:14:36
  reckon when you when you're an early whiskey drinker.
• 1:14:40
  In my perspective, it's like what what where do you go?
• 1:14:43
  Because you don't see Tom and Tell in the back bar at most
• 1:14:46
  places. No.
• 1:14:47
  Again, it's a it's a more recognised brand than Glencarnon
• 1:14:50
  if you're talking international. And one thing I'll say about Tom
• 1:14:53
  and tell that really impresses me and I'll I'll meant because I
• 1:14:56
  think this is a very important thing is their miniatures come
• 1:14:59
  in the the full in the tube full tube, which I think is a.
• 1:15:04
  Real touch a class touch a class.
• 1:15:06
  That that you know, 100% that gets my vote of.
• 1:15:09
  Approval I drink I probably drink more Tomtill in my house
• 1:15:14
  than Glencaddon in general. I'll drink Glencaddon if I'm out
• 1:15:16
  in bar with my mates. But Tomtail again was it was
• 1:15:19
  something that my granddad enjoyed.
• 1:15:22
  It's it's that's the reason I got into to whiskey in the 1st
• 1:15:25
  place. If you want my whole X Factor
• 1:15:26
  sob story, I'm pretty sure I said it on episode 5.
• 1:15:29
  So you can go back and see that. But the the ease of which you
• 1:15:33
  can pour a Tom and tell into a nice Tumblr and just sit and
• 1:15:38
  enjoy it is, is unbelievable. I was at a whiskey show in
• 1:15:41
  Kendall down in England recently.
• 1:15:42
  Bunch of guys came up to me and they said, we've heard that you
• 1:15:46
  guys have something quite easy, like soft as a single malt.
• 1:15:49
  And I was like, yeah, yeah. And they were like good, good,
• 1:15:51
  good, good. And they were like, we've just
• 1:15:52
  been trying a bunch of single cast stuff.
• 1:15:53
  And I was like, Oh well, you know, I've got some Tom, I've
• 1:15:55
  got single cast Tom. And I was like, no, we don't
• 1:15:57
  want that. We're like, we want something.
• 1:15:58
  40. Percent, yeah, they were like,
• 1:16:00
  we want something less than 46. People keep having us like
• 1:16:02
  something bigger. And again, as whiskey
• 1:16:06
  enthusiasts, which I'm sure we all are sometimes, again, you
• 1:16:08
  can get into that mindset that that is what all whiskey people
• 1:16:14
  want, which is not necessarily in that case.
• 1:16:17
  One of my good friends, big beer guy loves his beers, craft beers
• 1:16:22
  and everything. Every time I go out for him,
• 1:16:24
  with him, sorry for a beer, he is handing me these craft ales
• 1:16:28
  and things that are 8-9 percent. He's like, never drink a
• 1:16:32
  Moretti. You know, it's that's, you know,
• 1:16:34
  piss water, whatever. It's try this 10%.
• 1:16:38
  I drink half the thing and it's too much for me.
• 1:16:40
  Yeah. But for him, he's like, he's so
• 1:16:42
  used to that stronger strength in a beer that he's like
• 1:16:45
  everyone else is idiots. This is what the beer people
• 1:16:47
  have. This is this is you understand
• 1:16:49
  whiskey you should get. This.
• 1:16:50
  We had this conversation literally an hour and a half.
• 1:16:52
  Literally before you arrived. I guess was talking about we've
• 1:16:57
  probably accidentally and you have we'll talk.
• 1:17:01
  About. Well, not intentionally.
• 1:17:02
  We'll we'll talk about your your whiskey cycle that you talked
• 1:17:05
  about on episode 5, which we've talked a lot about over the
• 1:17:08
  last. We've talked about the Episode V
• 1:17:10
  cycle since 100, since episode 100.
• 1:17:13
  We've talked a lot about what you said on episode 5 about the
• 1:17:18
  whiskey cycle that whiskey drinkers go on.
• 1:17:20
  Yeah. But at the same time, you know,
• 1:17:22
  we've become very spoilt in the sense of what we get an
• 1:17:26
  opportunity to drink. And it's like what I was saying
• 1:17:28
  earlier on tonight, I've done something I've done at the
• 1:17:30
  Diggers that I've never done for a long, long time where I've
• 1:17:32
  ordered to the same to the same DRAM after each other, you know,
• 1:17:37
  because it's just like you have it and you go, that's good and I
• 1:17:40
  like it. I'm just going to have another.
• 1:17:42
  But you feel, particularly doing the podcast, you feel like you
• 1:17:44
  should always be going. That was good.
• 1:17:46
  What's the next DRAM? What's the next DRAM?
• 1:17:48
  What's the next DRAM? Because you've got over 858.
• 1:17:51
  Well, this is. The infinite, the infinite be
• 1:17:53
  the infinite multitude of varieties.
• 1:17:54
  Exactly how it's a case of, well, what haven't I?
• 1:17:56
  Tried what? But what that does do is it
• 1:18:00
  makes you become more cynical on the, the, the maybe the.
• 1:18:04
  Core, range, core, you're away. From the core supermarket, we're
• 1:18:07
  trying to talk about dura. We're talking about dura.
• 1:18:09
  Dura gets knocked out. Dura has been knocked a lot on
• 1:18:11
  this podcast. Mostly by Ross.
• 1:18:14
  Yeah, Ross, 100% by Ross, right. But we we talked about like the
• 1:18:19
  Juror 10. It's one of the best selling
• 1:18:21
  whiskeys. Biggest selling?
• 1:18:22
  Yeah, one of the biggest 40% whiskeys in.
• 1:18:24
  The probably put it down in front of us and if we were to
• 1:18:27
  try it, blind you you. Bought him on a pod.
• 1:18:29
  I don't know if it was a pod that was released.
• 1:18:31
  You bought him a Juror 18? And to be fair, he was vaguely
• 1:18:34
  complimentary about it until he found out it was Dura.
• 1:18:38
  Yeah, Dura, I'm so I'm cynical about Jura.
• 1:18:41
  Yeah, I'll be honest about it. But and I was really, really
• 1:18:46
  brutal about it for a very. Long did you ever go into master
• 1:18:49
  of Bob put a one star? No comment.
• 1:18:55
  I didn't. I haven't checked here I.
• 1:18:57
  Bet. Yeah, I bet you what we.
• 1:18:58
  Could do, I've not looked at that.
• 1:19:00
  One, we could really add a new layer to this game and be like
• 1:19:02
  find. Chucks one star.
• 1:19:05
  Well, I'm more interested in what are the two star reviews?
• 1:19:07
  What are the ones that you're like?
• 1:19:08
  Yeah, I feel like that's a niche.
• 1:19:10
  Review right. So anyway, carry.
• 1:19:12
  On Chucks I I was brutal about Juror for a long time.
• 1:19:16
  It was actually one of the first peat of whiskeys I actually ever
• 1:19:18
  enjoyed. Was the prophecy way back?
• 1:19:19
  Oh yeah. Oh, yeah, yeah.
• 1:19:21
  And I and then I was like, it's, it's from, I hate it, all this
• 1:19:24
  stuff. And then I had the Thompson
• 1:19:26
  brothers, 34 year old Jura. Oh yeah.
• 1:19:28
  And I didn't. Know with stag on the front.
• 1:19:30
  Stag on the front of it and I thought it was A to man because
• 1:19:34
  nobody told me what it was. Charlie Hume brought that on for
• 1:19:36
  us. And blew me away.
• 1:19:39
  I was like, this is fantastic. Whiskey craft Jura. 36 Yeah, I
• 1:19:45
  suddenly did a really good job with that and but I mean I then
• 1:19:47
  also went, I bought when I was in Japan the first time I bought
• 1:19:53
  a sample and it was obviously sponged during anything that was
• 1:19:55
  maybe similar package. 3435 And then I bumped into Sponge at
• 1:20:02
  Cheechamy Fest and I was very, very drunk and I said some very
• 1:20:06
  profane words and told him he was an arsehole because now I
• 1:20:09
  actually have to revisit Europe because I've had two.
• 1:20:13
  Very well matured jurors that were really, really good.
• 1:20:15
  And I, I have gone back to it, yeah.
• 1:20:18
  And I've actually had some really, really.
• 1:20:19
  Cool, but but we we we this. I've said it in a a newsletter
• 1:20:23
  months ago now we are in the minority of the whiskey drinkers
• 1:20:27
  where we sit there and think that everybody should like non
• 1:20:32
  chill filtered 46 plus cast strength test cast, you know,
• 1:20:39
  single cast there single cast that we're actually and and this
• 1:20:42
  is where it becomes a, a balancing act for so many
• 1:20:45
  distillers. Is that what market do you want
• 1:20:47
  to appeal yourself to? If you suddenly said Jura White
• 1:20:51
  Mackay, no one's going to be sitting there at White Mackay HQ
• 1:20:55
  going Oh no, the wee fat guy from the Whiskey Stewards
• 1:20:59
  podcast doesn't like Jura, right?
• 1:21:02
  Because we're still one of the biggest selling single malts in
• 1:21:05
  the. UK there are a lot of people who
• 1:21:07
  will sit down and go a 40% core range 27 to 35 LB bottle of
• 1:21:16
  whiskey I could get out of any supermarket.
• 1:21:19
  Even better if you get in the club card.
• 1:21:21
  That will do for me. So that again, that's one of the
• 1:21:24
  reasons I love Tom and sell so much.
• 1:21:26
  We have the 40% stuff, which is incredibly easy going when I
• 1:21:30
  just want a beer and a DRAM, you know, maybe I'm not in a place
• 1:21:33
  that has 1000 whiskeys and they've got a Tom and tell
• 1:21:36
  unbelievable. Again, if I just want to pour a
• 1:21:38
  whiskey and I just want to watch the football and cheer on the
• 1:21:41
  ref, you know? And I just.
• 1:21:44
  Want a whiskey in my glass? Good old ref.
• 1:21:46
  Yeah, exactly. I just want something easy
• 1:21:48
  drinking, you know? I want something in my glass.
• 1:21:49
  I'll pour myself Tom and tell I'm I'm watching the football.
• 1:21:52
  I'm having a great time, but Tom and Tell also can do heavily
• 1:21:55
  peated like Balantrouine, yeah. We've got all the I love
• 1:21:58
  Baltras. Finishes now that Ian's pushed
• 1:22:00
  forward, we've got our 14 PX, our 15 port, 15 Madeira, 14
• 1:22:04
  cognac. We've done a 16 Saturns before
• 1:22:07
  in the past. Because all the eggs that are
• 1:22:08
  bad for us. Exactly.
• 1:22:09
  We've got 17 PX we've got. So we've got all this stuff that
• 1:22:11
  is 46% if that's what you're looking for.
• 1:22:14
  It's a very diverse distillery for us.
• 1:22:16
  It can do the soft and approachable good price point
• 1:22:19
  easy drinking Scotch to big powerful, you know heavily
• 1:22:24
  peated space. I'd at 50% ABV as well.
• 1:22:27
  It does everything in between. Yeah.
• 1:22:29
  So it's, it's a, it's a great distillery.
• 1:22:32
  Yeah, and Balantroon is a great drama.
• 1:22:34
  It was a it's a drama. I would say if you don't think
• 1:22:36
  you like Pete, try Balantroon because I I I it was probably
• 1:22:40
  the first mainland peated whiskey I tried.
• 1:22:45
  I would say I'm I'm a mainland. I like Pete whiskey.
• 1:22:49
  We did the art big the the the yeah PTO Dick table.
• 1:22:54
  Yeah, that's the socks one, Yeah.
• 1:22:55
  Yeah, that's it. That's, oh, that was Highland
• 1:22:57
  Park. Days.
• 1:22:58
  That's the hangover one I. Was going to give you the
• 1:23:03
  hangover one. It was it was when I was
• 1:23:05
  actually in, it was actually when I was in Tom and tow and a
• 1:23:08
  guy behind the bars said loads of whiskey and I was a bit early
• 1:23:13
  days with a whiskey and he said what do you like?
• 1:23:15
  And I said I like petered whiskey.
• 1:23:16
  He said if you like petered whiskey, try this ball and true
• 1:23:20
  and a big kind of black bottle. You know, with what the hell is
• 1:23:25
  this? Real diverse change.
• 1:23:27
  Branding wise, yeah, it is. And he said it's Tom and Towel.
• 1:23:30
  But it's Peter, Tom and Towel. The peak comes from the
• 1:23:32
  Highlands. It's not like any Iowa whiskey
• 1:23:34
  you've had. See what you think?
• 1:23:37
  And I was just away at the time on the first try and I I still
• 1:23:40
  have a real soft. Spot, Tom and tell.
• 1:23:42
  Chuck, Sorry Tom and tell Tom imagine Tom Jones in a towel.
• 1:23:46
  Imagine Tom and Tom Jones in a towel.
• 1:23:48
  Yeah, if you'd watched the episode, you know that.
• 1:23:50
  I've seen that. I've seen the thing.
• 1:23:52
  Sorry talking to. Royal locking, Royal locking guy
• 1:23:57
  like Aberdeenshire. Yeah, that's what I was going to
• 1:24:00
  ask. I never got there, so yeah, just
• 1:24:02
  shut up. What was that?
• 1:24:04
  Aberdeenshire. Like where the Pete we were
• 1:24:06
  getting the Pete from? That's right.
• 1:24:08
  But I have to say, when we did the Glencarron tour, we finished
• 1:24:12
  off that. We've had a few.
• 1:24:15
  Michael was very kind in the tasting room area that you've
• 1:24:18
  got there, the wee bar. He was very kind to pour some
• 1:24:20
  drums. He was very kind in the sense
• 1:24:22
  that he said what do you guys want?
• 1:24:24
  And regrettably we were all far too polite.
• 1:24:27
  So we stayed on the left hand side of the row, which went
• 1:24:30
  further, further, further up. But wait, wait.
• 1:24:33
  But it was nice because, and I'm not just saying this, but it's
• 1:24:39
  very easy for, and it's like what you were saying earlier
• 1:24:41
  about the 10. It's very easy for us to
• 1:24:43
  suddenly go, there's a 21, there's a rare this, there's a
• 1:24:47
  rare that give us all them. Ross said same thing, you idiot.
• 1:24:52
  Why did you not have the Glencaram 18?
• 1:24:55
  He absolutely loves the 18. This 15 is, I would say I've had
• 1:24:58
  the Glencaram 18 on a previous episode which I had with we
• 1:25:02
  would record with Cam. I would say there's 15, probably
• 1:25:04
  is. My favorite in the.
• 1:25:06
  World but. 25 was also for. That also yeah, again, we were
• 1:25:10
  too polite to go up to. That 10 to 13.
• 1:25:12
  Well, this is it. We were too polite to go up to
• 1:25:14
  that scale. But what we did do is we went up
• 1:25:17
  to the, the, the, the cafe we've talked about with Sarah saying
• 1:25:20
  the Fernando, which was lovely. You got to look over the, the
• 1:25:23
  distillery, which was great. And we ordered some drams and it
• 1:25:27
  was old Balon train that that we, we, we, I said, Angus and I
• 1:25:31
  were stood there. We said because you don't always
• 1:25:33
  advocate, you might not do flights by night.
• 1:25:35
  I'll always advocate for old. Balon But what we said was we
• 1:25:37
  said, right, what we're going to pick, we picked the 15.
• 1:25:39
  I think we picked the 18. We picked a few other ones.
• 1:25:41
  And we'd had a lot. We'd had a we'd had a good
• 1:25:43
  scoop. We'd had a good scoop the day
• 1:25:45
  before, but we'd had a lot of Glenn Carrum and I.
• 1:25:50
  Let's finish on a Pete, something Pete's have.
• 1:25:52
  Something true. It was absolutely delightful,
• 1:25:54
  absolutely fantastic. But I'm going to say this before
• 1:25:57
  we finish, I'm putting you in a bit of pressure here.
• 1:25:59
  We've talked a little bit about it this whiskey cycle that
• 1:26:02
  whiskey drinkers go on now. It's been a big thing over the
• 1:26:05
  last hundred since episode 100. We were asked by Bob Cutting, I
• 1:26:10
  think it was where do you think you are now on the whiskey site
• 1:26:15
  where he asked all of us as collectively as on the podcast.
• 1:26:19
  Where do you guys think you are now on?
• 1:26:23
  And it was great because it's a listener that was on episode 100
• 1:26:26
  that was able to reference back something they listed in episode
• 1:26:29
  5, which he must have something, right because he stayed for
• 1:26:32
  another 95 episodes. But he asked from code when Cody
• 1:26:36
  was on. Cody did the cycle where the
• 1:26:39
  whiskey drinker goes. It sparked a little bit of
• 1:26:42
  conversation. We spoke to Arthur Motley about
• 1:26:43
  it and he explained maybe some of the reasonings behind the the
• 1:26:47
  where, where you took people on that, on that front.
• 1:26:50
  Basically you get to the Sherry or the PTS section.
• 1:26:54
  Could you do it again? Could you go?
• 1:26:56
  Could you explain to our listeners, viewers, the whiskey
• 1:26:59
  cycle again? Yeah, as you did on Episode 5.
• 1:27:02
  Yeah, absolutely. And again, this is how I see how
• 1:27:07
  it works. There is no scientific
• 1:27:10
  background between this and everyone will be different, but
• 1:27:15
  just from my experience in the whiskey industry, the way I see
• 1:27:19
  people on their whiskey journey, as you're trying whiskeys, you
• 1:27:25
  tend to start at whatever is the most available thing.
• 1:27:29
  Yep. So that is blended whiskeys or
• 1:27:33
  core easily available single malt releases that you'll find
• 1:27:37
  in any bar. Yeah.
• 1:27:38
  Blend 3012 by Margie 10, whatever it may be.
• 1:27:41
  It's, you know, they have three single malts behind the bar and
• 1:27:44
  two blends. That's where you're starting.
• 1:27:46
  You know, you want to start with something from there if you
• 1:27:49
  really start to enjoy your whiskeys.
• 1:27:51
  Or some people skip that step because they have a friend that
• 1:27:53
  likes whiskey and they give them something, whatever it may be,
• 1:27:56
  you'll move into, OK, I'm drinking single malt whiskey now
• 1:27:59
  because I've been told I need to drink single malt whiskey or I
• 1:28:02
  want to drink single malt whiskey, or my local has a good
• 1:28:05
  selection of single malt whiskeys.
• 1:28:07
  And from there, what you tend to do is basically two things.
• 1:28:12
  You either start with something that's still approachable.
• 1:28:16
  Again, if you're very new, so something that's very easy going
• 1:28:19
  like a Tom Intel 16, you know, a single malt.
• 1:28:22
  So you're taking that box, but it's a very easy way in.
• 1:28:26
  Or you stick to something that is very big and bold in flavour
• 1:28:30
  because when you've just started this cycle, as we're saying,
• 1:28:35
  your palate is not very well developed and the easiest things
• 1:28:39
  you can pick out are big, bold flavours.
• 1:28:42
  This one is different because it's in a Sherry cask over a
• 1:28:45
  bourbon cask or this one is different because it's heavily
• 1:28:48
  peated and this one's not. So you're like, they're the ones
• 1:28:51
  I like. I like the peated or I like the,
• 1:28:53
  the Sherry or I like the bourbon there.
• 1:28:55
  That tends to be the first thing you realise where you ask
• 1:28:58
  someone what whiskeys do you like?
• 1:28:59
  If they're right at the start, they say, oh, I like the smoky
• 1:29:02
  ones or I like the Sherry ones, but they, you know, within that
• 1:29:05
  whatever past that point, that's when you're pushing into like
• 1:29:09
  properly starting to understand your whiskeys.
• 1:29:12
  If you were to add a step in, that's when you're moving into
• 1:29:15
  like the specific distilleries that you tend to gravitate
• 1:29:18
  towards. And they're maybe not their
• 1:29:21
  necessarily their spirit character at this point, but
• 1:29:24
  more So what their classic style is.
• 1:29:26
  So you know, I like an abler, it's because it's sherried and
• 1:29:29
  you like Sherry. But at this point you're talking
• 1:29:31
  about the fact you like an abler because the Sherry or I like a
• 1:29:34
  Glenn Caddon because you like bourbon cats.
• 1:29:36
  Or Chuck likes a Glenn Talkers because he's a bit of a hipster.
• 1:29:39
  Yeah. Exactly, or you want to be
• 1:29:41
  different from your mates? You like Glenn Talkers and then
• 1:29:44
  past that point, this is when, right?
• 1:29:46
  OK, so you know your distilleries, you've tried most
• 1:29:48
  distilleries. This is when people start to
• 1:29:50
  crank up the ABV's, crank up the peat.
• 1:29:53
  You know you're moving up to cast strengths or you're moving
• 1:29:57
  up to, you know, highly peated expressions.
• 1:30:00
  You know you already knew you like smoky stuff.
• 1:30:02
  I want to try the most smoky. You already knew you like Sherry
• 1:30:04
  stuff. Give me a higher ABV.
• 1:30:06
  You know, this is when you're moving into those high.
• 1:30:08
  String bottoms or stuff like that.
• 1:30:10
  Yeah, exactly. Past that point and once you
• 1:30:13
  move past those stronger strength points, it's you move
• 1:30:17
  past wanting to try Ibes. You don't want to try something
• 1:30:21
  from Glencadam, you want to try something from signatory vintage
• 1:30:25
  that's bottled Glencadam. You want to try independent
• 1:30:29
  bottler stuff. And I think I've said it before,
• 1:30:31
  a lot of people stay in that point when you get to know their
• 1:30:34
  stuff and they're like, I only drink, you know, independent
• 1:30:36
  bottled stuff. I like the stuff that's it's
• 1:30:38
  tends to be stronger whatever it's not from the particular
• 1:30:40
  distillery. What tends to happen after that,
• 1:30:43
  or sometimes alongside that, is people move back to bourbon
• 1:30:48
  because the difference between different bourbon.
• 1:30:52
  He's gone or no? So you tend to move back to
• 1:30:56
  bourbon because at this point your palate's developed enough
• 1:30:59
  that you can tell the difference between the Glen Talkers and the
• 1:31:01
  Glen Cadam. And you know, even if they are
• 1:31:03
  both bourbon cast, which ones you like, you like, That is hard
• 1:31:06
  to tell at the start. You can't tell the difference
• 1:31:08
  really. It's all whiskey.
• 1:31:09
  It's more about the cast. But this point, you can really
• 1:31:12
  notice the difference in spirit and you can really appreciate a
• 1:31:17
  bourbon. You go shit, Bourbon cast can be
• 1:31:18
  amazing. They can be really, really good
• 1:31:20
  once you actually understand the differences between them.
• 1:31:23
  Once you do that, you tend to go kind of back to the start and
• 1:31:26
  you try some like premium blends, you know, stuff you'd
• 1:31:29
  absolutely ignore at the start. But like, you know, you can try
• 1:31:32
  some niche blended whiskies at this point, you know, things
• 1:31:35
  like woven and all this and you're like, actually this
• 1:31:36
  stuff's amazing as well. And then you can just start the
• 1:31:40
  cycle again. People then go background.
• 1:31:42
  You're like, you know what, I've drunk a lot of bourbon in the
• 1:31:43
  last few months. I'm going to try a big Sherry
• 1:31:45
  cast again and you that's. That's I, I think my afternoon
• 1:31:50
  in diggers here today. I've gone backwards along the
• 1:31:54
  wheel in the in the drum. Bag you got back I.
• 1:31:57
  Started with AI, started with a nine year old bourbon, Glenn
• 1:32:00
  Ord. And I've somehow ended up with
• 1:32:03
  this heavily, heavily, slightly peaty weird spirit drink the
• 1:32:10
  the, the Pete and Glenn Murray. So I've gone back to big bold
• 1:32:14
  flavors. I've just gone backwards.
• 1:32:16
  I've had, yeah. Truck and your truck got away,
• 1:32:19
  Yeah. So this resonated with you then?
• 1:32:22
  I mean, so I remember when I first got into whiskey and my
• 1:32:25
  entry point, I think I've. I skipped your first step.
• 1:32:28
  Yeah, I. Said some people do.
• 1:32:29
  Skip I was I was I was working bar and I've told my how we got
• 1:32:33
  into whiskey story, but the first whiskey that really,
• 1:32:35
  really grabbed me. Oh, it was fight.
• 1:32:37
  Yes, as all my great achievements have been done.
• 1:32:40
  Super resentment in spite. But Glenfarc was 15 was the
• 1:32:45
  whiskey that got me into whiskey and I was a big cherry bomb guy
• 1:32:49
  for a long time and I remember drinking at Ishcube and talking
• 1:32:53
  the bar stuff there. I would just like hound them
• 1:32:55
  with questions. Why is this this and why is this
• 1:32:58
  this? And I remember Chris, like
• 1:33:01
  turning to one point and be like Chuck, like no matter how much
• 1:33:05
  you get to W1 day, you're going to be like us and you're going
• 1:33:09
  to really love refill bourbon. And I remember this was 2000 and
• 1:33:15
  eight, 2016, maybe even before that 2015.
• 1:33:19
  And I was like, no man, but. And I remember, yeah.
• 1:33:23
  And I remember, I think it was probably five years later, I was
• 1:33:27
  like, fuck. They were right.
• 1:33:33
  And to this day, but I genuinely laugh when you said bourbon cast
• 1:33:36
  because in the last like 6 months to a year, I've been
• 1:33:41
  drinking a lot more just straight up bourbon.
• 1:33:43
  And my, and I think if I look back at me, this was the
• 1:33:51
  terminology that I use and I mentioned before we started is I
• 1:33:54
  call it the peak of idiocy. What's my description of factor
• 1:33:58
  is that you you learn all these things and you're like, I've got
• 1:34:00
  it. You know.
• 1:34:01
  It. I've nailed it.
• 1:34:02
  Yeah, your confidence. Is a little bit knowledge is
• 1:34:06
  yeah, dangerous thing, right? Sky high.
• 1:34:08
  And then someone mentions Rancio and you're like, what the fuck?
• 1:34:13
  Yeah. And you're like, what?
• 1:34:16
  What do you mean? And you're like, oh, yeah, I
• 1:34:18
  really love like the round sewer vibes on this.
• 1:34:19
  And you're like, what? Why?
• 1:34:22
  When, when? And then everything collapses
• 1:34:25
  and you're like, well, I don't know anything, actually.
• 1:34:27
  You start all the way up again. You get to this peak.
• 1:34:30
  And then someone's describing how Sherry casks were actually
• 1:34:33
  way better back in the 80s because it wasn't a seasoning
• 1:34:35
  process. It was just solera bats.
• 1:34:37
  And you're like, fuck. And then you're all the way back
• 1:34:40
  from the very bottom. So my, my current thing that I'm
• 1:34:45
  really into is just Tesco club card bourbons and really just,
• 1:34:49
  I'm really, I'm really a job being 7 year old and I'm and
• 1:34:52
  I'm, I've been into it for years, but Eagle Rear 10 like,
• 1:34:58
  yeah, that's what I wanted to gaffe.
• 1:35:00
  And I, I do love woven. I think woven's great.
• 1:35:03
  And I do love, I think the mystery model's been a really,
• 1:35:06
  really nice reset. Yes, as well, because it's
• 1:35:10
  48.5%. I am, I'm not.
• 1:35:13
  I was obsessed with super high Abvs as I was before and in fact
• 1:35:17
  if someone gave me something at 60 above 60% and it was a
• 1:35:21
  midweek. Look at the, you would need
• 1:35:22
  time. I'd be like.
• 1:35:25
  I really don't. Need this.
• 1:35:26
  Right now, no, I was agreeing that.
• 1:35:28
  And that N British that we had from Thompson was like 40.1%.
• 1:35:32
  I was like, you know what? Delightful.
• 1:35:34
  Yeah, I would just joke because Woody gave us a 74.6%, Yeah.
• 1:35:39
  I denied that. I said no thank you.
• 1:35:42
  I've I've tried to write down the drums as I've gone as you
• 1:35:47
  were, as you were talking there. So my my entry point I would be
• 1:35:51
  I would order when I was in my middle mid 20s Glenmorne J10 or
• 1:35:58
  all contortion double wood with ice and a wee drop of water.
• 1:36:01
  Triple wood. Triple wood.
• 1:36:02
  Sorry. Yeah, Triple wood there,
• 1:36:03
  Glenmorne J Triple wood was. No, no.
• 1:36:05
  The Glenmorne J10 or the all contortion triple with triple
• 1:36:08
  wood, Yeah. Triple wood was like a massive
• 1:36:09
  1. Like people were like that.
• 1:36:11
  That's the one. It was Gateway kind of stuff for
• 1:36:13
  me big time. Then moved into, it was a Glenn
• 1:36:17
  Glenfinnick 15. I decided Glenn Ferrick 15 is a
• 1:36:22
  drama I really, really, really like.
• 1:36:24
  Went down the Sherry route. Then it was in the Glen Allocate
• 1:36:26
  15 and Tam do 10. So that's where you hit this
• 1:36:29
  sort of higher ABV or more Sherry.
• 1:36:32
  I took a little bit of time to get into the higher ABVI.
• 1:36:34
  Remember us being a couple of Scotch?
• 1:36:37
  I was. Going to say when you were into
• 1:36:39
  when you're into a Glenn Ferrick 15, I really annoyed you by
• 1:36:43
  giving you a Glenn Grant 10 that you really, really like.
• 1:36:46
  Yeah, Yeah. Very nice.
• 1:36:47
  Yeah. Yeah.
• 1:36:48
  But but indeed, then then through the podcast and things
• 1:36:52
  like that, calf strength whiskey, independently bottled
• 1:36:55
  stuff, I went through a phase where like we're in here is, oh,
• 1:36:59
  I'm drinking. You're going up after the
• 1:37:01
  roundabout, the time cave built the bridge, which is just within
• 1:37:04
  the bottlers. You want Thompson Brothers,
• 1:37:08
  Woody Tree, Cara, all that kind of stuff, forgetting about
• 1:37:13
  everything else and bearing in mind that in between that
• 1:37:17
  Glencadam and sort of that say that, then then the bourbon
• 1:37:20
  stuff. It wasn't actually that long
• 1:37:22
  one. And this is the great thing
• 1:37:24
  about doing these podcasts. It's on record.
• 1:37:27
  Yeah. 33 to six months ago I was.
• 1:37:30
  Well, a year and a half ago I was the Sherry tart.
• 1:37:34
  Yeah, Three to six months ago I was saying I'm, I'm not taking a
• 1:37:37
  shed it, anything shed it at the moment.
• 1:37:39
  I'm not taking it. Give me something bourbon.
• 1:37:41
  Give me the signs. Were there though.
• 1:37:43
  Graham because I would say and then sorry, well, I would say
• 1:37:46
  going back to the premium blend niche that woven pure malt.
• 1:37:50
  I still haven't. Tasted it going back.
• 1:37:52
  Do you remember the Glenfiddich 414 bourbon?
• 1:37:55
  Yeah, we both really like that early doors.
• 1:37:58
  I think that was a sign we were on the right track.
• 1:38:01
  Yeah. And I think but, but Arthur
• 1:38:03
  Motley talked about it and he's like, there's the moment and he,
• 1:38:07
  he sort of he, he went and we talked about your process and
• 1:38:10
  he, he sort of said there is a moment and it's when you get to
• 1:38:13
  that, that stage 3, I think it is whether you say higher ABV or
• 1:38:18
  more Sherry or he said it's a bold moment where he said what's
• 1:38:23
  happening is like you, you're becoming a situation where you
• 1:38:26
  can distinguish. Like, I remember just, I just
• 1:38:31
  remember being able to look at a drum and being able from looking
• 1:38:34
  at it, feeling like probably the peak of idiocy, like you're
• 1:38:38
  saying, Chuck, where I could say that's a shared one, right?
• 1:38:42
  Yeah. And that's not a shared one.
• 1:38:43
  And just feeling a little bit more like I remember, like I
• 1:38:46
  know what I'm talking about or being able to just go, oh,
• 1:38:48
  that's Pete. That's probably from Isla.
• 1:38:50
  Yeah, except his massive balls over.
• 1:38:53
  Exactly. Just be like, I know I know what
• 1:38:55
  I'm talking about. I know what I'm talking about.
• 1:38:57
  I'm. Sorry, Fred, It's actually
• 1:38:59
  pronounced Isla. Yeah, yeah.
• 1:39:02
  I'm thinking like I, I know it all now.
• 1:39:04
  I've I've managed it because he said and and that's what he
• 1:39:06
  said. I remember.
• 1:39:08
  Me and a couple of mates discovered discovered Abala
• 1:39:12
  Rabuna. Yeah, I.
• 1:39:14
  Beg I'm. Holy shit it's my man.
• 1:39:17
  That was 5 drops of water. Game changer.
• 1:39:19
  Yeah. It's amazing, like, but everyone
• 1:39:22
  goes through it and that's where so, you know, going back to, to,
• 1:39:27
  to to talking about like where we are on the journey, where
• 1:39:31
  we've been on it. And it's like you annoyingly,
• 1:39:35
  like Chuck was doing as you were talking about it.
• 1:39:37
  You could and I've just been able to sit there and write down
• 1:39:40
  notable drams at each stage where where they've gone.
• 1:39:44
  I remember that. I remember having a Tam do,
• 1:39:47
  which was the moment where he went.
• 1:39:49
  What, What? It was you, Chuck, It was you
• 1:39:52
  that asked me at Scotch when you worked there.
• 1:39:56
  What do you normally? What do you normally like?
• 1:39:58
  What do you normally like to drink?
• 1:39:59
  And I don't know what I would have said at the time, Glen,
• 1:40:01
  I'll tell you what it was. I thought I knew everything
• 1:40:05
  because I thought I knew about Billy Walker.
• 1:40:08
  Ben Roma, Ben Rhea. Ben Rhea.
• 1:40:10
  That's what I suggested to you, isn't?
• 1:40:11
  It Tam du 10 is. That what I give.
• 1:40:13
  You give her Tam du 10 and then, which made me feel even more
• 1:40:17
  like I knew what I was doing I. Really thought you could afford
• 1:40:20
  to be there if I gave. It it was a bit I done a Ben
• 1:40:24
  Reef 12 I think it was I. Think I gave you a Ben Reef 22?
• 1:40:27
  No, you didn't give me any. No, I didn't like.
• 1:40:30
  You. That much it was Ben Reef.
• 1:40:33
  It was a Ben Standard Ben and I'd asked for it because I was
• 1:40:37
  like, I've heard about this guy Billy and this SO age, the whole
• 1:40:40
  process. I've talked about this, but I've
• 1:40:42
  heard about this guy. Billy Walker is meant to have
• 1:40:43
  like the Midas touch and he's at Glen Glasso and Ben Reef.
• 1:40:47
  Glendronic. I like, I'd bought a bottle of
• 1:40:49
  Glendronic not that long before then and I was like, I know
• 1:40:52
  Glendronic. And again, some of the people I
• 1:40:54
  had were. Your day left at this point.
• 1:40:56
  And I, I, but you miss Tam do Tam do 10.
• 1:41:00
  And I remember feeling really, really smug with myself when I
• 1:41:05
  found out that they were discontinuing Tam Do 10 and be
• 1:41:09
  like, listen, mate, yeah, I'm going to give you this bottle of
• 1:41:13
  Tam Do 10 as we get. I bought it for George Shields.
• 1:41:16
  Good. Parliament bought it for him.
• 1:41:17
  And I was like, I appreciate that because it won't be here
• 1:41:20
  for very long, you know, as if like, And then not realising
• 1:41:23
  like Tam do 15, Tam do 18. But that was the moment.
• 1:41:29
  The 12. Yeah, but that was the moment.
• 1:41:30
  Like the Sherry ends into the Sherry.
• 1:41:33
  Then then Ross came along, called me Sherry Tart and.
• 1:41:37
  Ross is like the ultimate Sherry.
• 1:41:39
  Ross drank Sherry when he was 18 years.
• 1:41:42
  Old and I say this and I love Ross, but I have genuinely seen
• 1:41:46
  that man drink an entire like 35 CL of PX and like and that's
• 1:41:50
  been like that's been us like going out in the town and I'm.
• 1:41:56
  Like the man. The man who enjoys the Japanese
• 1:41:59
  slipper. That much PX, that much sugar,
• 1:42:02
  he. Loves he loves writing A1 star
• 1:42:03
  review. But I mean, it was when we were
• 1:42:11
  out there and that's when you know Ross is in his and he won't
• 1:42:14
  thank me for slaughtering him here.
• 1:42:16
  Oh well, we said we were going to slaughter him tonight.
• 1:42:19
  But we were in the we were at one of his.
• 1:42:21
  And I'd say I've said it before, I'll say it again.
• 1:42:24
  Ross Barr puts on. Well, I'll tell you what, Ross
• 1:42:28
  says it himself. Ross is he's so self assured of
• 1:42:31
  himself. It's.
• 1:42:34
  I don't deal with. This, Ross says I put on the
• 1:42:36
  best tastings in Scotland, right?
• 1:42:38
  Fair play, they'll be able to say that.
• 1:42:39
  And do you know what? You can't, you cannot argue with
• 1:42:42
  them. It doesn't talk a lot of them
• 1:42:43
  this. But with the Scotch Club and we
• 1:42:47
  were at, and this is where Angus and I gave each other as we look
• 1:42:51
  because Ross stood up, we said welcome to the Bunahavan
• 1:42:56
  tasting, right? And I guess I looked about
• 1:42:59
  Bunahavan, is it? Is it Bunahavan?
• 1:43:01
  He's giving it the official, the official naming is it.
• 1:43:04
  I've always thought it was Bunahavan.
• 1:43:05
  Buna, as he calls it. But Bunahavan.
• 1:43:07
  And then he dropped the hair when he was chatting away.
• 1:43:11
  And then it was a Manfania. Manzania.
• 1:43:15
  I was like, it's manzanella to. Be fair, I like to drop a wee
• 1:43:19
  Manfania every. Now, Manzanilla, I like it.
• 1:43:21
  Manzanella When I was in San Luca, I went to a couple of
• 1:43:24
  different Sherry producers of. Manzanilla well, you know what
• 1:43:29
  are we celebrating the birth of Jesus or the birth of Jesus in a
• 1:43:33
  couple of days time for Christmas?
• 1:43:35
  Hey, God bless Jesus Christ. Totally decided.
• 1:43:39
  We've already passed Christmas at this point, of course, By the
• 1:43:43
  way, the present that you gave me was.
• 1:43:45
  You're welcome for it and honestly thank you for all the
• 1:43:48
  Glencadam and Tom and tell that you gave us.
• 1:43:51
  I can't believe you gave me a bag.
• 1:43:52
  I can't. Believe.
• 1:43:53
  You keep I bet Cody you've not come empty handed on the pod.
• 1:43:57
  You. Know what you're right, so this
• 1:44:01
  will be fun you. Said with dread.
• 1:44:05
  Yeah, so this is not Scotch. I know.
• 1:44:08
  I. Already do you want to pour us a
• 1:44:09
  lot of that I already. Gave.
• 1:44:10
  You stick. We're not drinking something
• 1:44:12
  that's not Scotch. That's all right.
• 1:44:14
  This is a Swedish classic. This is Bhaskar Dropper, and if
• 1:44:19
  you are Scandinavian and I butchered that, I do apologize.
• 1:44:23
  I'm going to say something we normally don't do with Scotch.
• 1:44:26
  We're all going to nose this together and then we're going to
• 1:44:28
  see it off. All right, right, right.
• 1:44:30
  Oh, right. See it off.
• 1:44:31
  A tiny beat drop for me. I'm already fairly patches.
• 1:44:35
  I'm all right. So we're going to nose it, then
• 1:44:38
  see it off. It's an interesting one.
• 1:44:42
  That is not. And do you get to travel to
• 1:44:44
  Sweden fairly regularly through through current life situations?
• 1:44:48
  Yeah, I'm going in February or March.
• 1:44:52
  There's a big whiskey show on a boat called Beacon Line.
• 1:44:54
  You're. Waiting to go now for.
• 1:44:57
  Three days I eat my body weight and meatballs.
• 1:45:01
  And there's, there's more come with you on this.
• 1:45:04
  Yeah, normally let's. Be the one that actually.
• 1:45:07
  Now Baska dropper, is this, is this like now I've got a bottle
• 1:45:10
  of? Sorry, Say that again.
• 1:45:12
  Baska dropper. Yeah.
• 1:45:14
  What would be this kind of herbal?
• 1:45:19
  On the note, is this like the Norwegian stuff?
• 1:45:21
  What's it called? Am I going to have to give this
• 1:45:23
  one star tomorrow morning for having a hangover?
• 1:45:25
  We'll see how I've got a bottle of it in the back of my cupboard
• 1:45:28
  somewhere. It's not.
• 1:45:29
  It's a Norwegian spirit which is kind of infused with herbs.
• 1:45:33
  Yeah, I know. Exactly.
• 1:45:33
  Drink it at Christmas. Yeah.
• 1:45:35
  I can't remember what it exactly it's called this.
• 1:45:37
  Is this a similar sort of? It's different.
• 1:45:42
  I would say, yeah, OK. I think we just try this
• 1:45:45
  together and then we'll be able to discuss it.
• 1:45:47
  All right, so skull, Skull. Sniff it and drink it?
• 1:45:52
  Yep. Oh my now?
• 1:46:01
  Now it's the length of the finish on this thing which is.
• 1:46:04
  Mental. Yeah, it kind of grows.
• 1:46:08
  Just keeps going. Yeah, you'll taste this for a
• 1:46:10
  while. So it's mainly Wormwood is the
• 1:46:13
  thing and. I don't hate it, it smells like
• 1:46:19
  Calpol and Victoria but it like. It's quite there's a Victoria
• 1:46:25
  vapor rub. Yeah, it'd be good to know what
• 1:46:27
  you guys thoughts are on that. I mean, I've had a you'll still
• 1:46:29
  you'll still taste them. I don't know.
• 1:46:31
  I. Don't know their cod but they
• 1:46:33
  are very Christmas like orientated like biscuits.
• 1:46:37
  Like very just that keeps going. Yeah, you'll taste this for a
• 1:46:41
  long. Yeah, that's mentally not bad.
• 1:46:44
  No, I mean, it wasn't like. You can hate it, it's allowed.
• 1:46:46
  No, no, but it didn't. There is a kind of it.
• 1:46:48
  Didn't come back on me as if to go like I just.
• 1:46:51
  I thought I was going to hate it.
• 1:46:53
  I don't hate it. Ever choose it?
• 1:46:55
  No, but I'm very appreciative. Thank you.
• 1:46:57
  Yeah. Thank you very much.
• 1:46:59
  And it was the more that was, the more that suggested bringing
• 1:47:01
  that. Yes, wanted you to try it.
• 1:47:02
  When do they have this? Who drinks this and?
• 1:47:07
  Is that? Standard name, I think it's
• 1:47:08
  Sweden, but I don't want. To because it's dark outside.
• 1:47:12
  Yeah, let's try to get through the winter.
• 1:47:14
  It is mainly Wormwood. It has a very long.
• 1:47:17
  Finish Cody. We're we're.
• 1:47:18
  That's incredible. It would end.
• 1:47:20
  It's gone and gone and gone. It's.
• 1:47:23
  We might need to have another Bureau drama.
• 1:47:25
  Cody, we're going to ask you for three drams, OK?
• 1:47:28
  I usually ask what? 3 drams?
• 1:47:29
  3 drams with a story or anything like that.
• 1:47:31
  It's been since 9th November 2023 that I last saw you.
• 1:47:35
  I think that's actually sobered me up, but since November Global
• 1:47:42
  Brand Ambassador gave us 3 drams that had any sort of story
• 1:47:45
  meaning or anything like that. Yeah, OK.
• 1:47:46
  So I think last time I said Glencarom 15, I would have said
• 1:47:53
  the white Mackay 13 because that was one of my granddad's
• 1:47:56
  favourites. I can't remember what I said for
• 1:47:58
  the third one, but this time I'm gonna think about what I've
• 1:48:03
  tried recently that I've really, really enjoyed.
• 1:48:07
  And we said the flavor wheel that we've been going round and
• 1:48:11
  retrying stuff. I am kind of back at the blends,
• 1:48:16
  to be honest right now. I kind of like something that's
• 1:48:19
  just approachable, you know, when you're doing all these big
• 1:48:21
  whiskey shows where I'm sitting and I'm, you know, I drink at
• 1:48:24
  the whiskey shows throughout. But sometimes if I want a
• 1:48:26
  whiskey outside of that, to be honest, I just want something
• 1:48:29
  nice and approachable and easy going.
• 1:48:33
  And one that I always used to like when I worked back at the
• 1:48:36
  Scottish Whiskey Experience was Cutty Sack Prohibition.
• 1:48:41
  Yeah, I pulled it out recently. I had it when I was in the house
• 1:48:45
  and I was like, you know what? That's just good tram, you know,
• 1:48:48
  it's a little higher ABV than classic lines, but it was just,
• 1:48:51
  I had it recently in the house and I was like, well that is
• 1:48:54
  really good. I really enjoyed that when I had
• 1:48:56
  it. I had a lot of that on Christmas
• 1:48:58
  Day. I'm gonna.
• 1:49:02
  I'm letting you know now. That was a declaration.
• 1:49:06
  Not a memory. Do you have it in a Manhattan or
• 1:49:10
  just? Just everything.
• 1:49:11
  I just had a lot of that on Christmas Day.
• 1:49:13
  There they are. That's the we're recording.
• 1:49:15
  This is the 17th of December. This is going out on the 8th of
• 1:49:18
  January. But I can tell you.
• 1:49:19
  On a bottle, right? Now I've got a bottle in the
• 1:49:21
  house. OK, OK.
• 1:49:22
  Yeah, yeah, I can. I can guarantee that I've
• 1:49:24
  probably had close to 2/3 of a bottle on Christmas Day.
• 1:49:30
  There they are. Clacking Tram.
• 1:49:31
  And to keep the other two on brands this year, Glencadam PX
• 1:49:38
  has done incredibly well for us for the price point.
• 1:49:41
  It's really, really good and classic Glencadam is what I fell
• 1:49:46
  in love with. It's, it's what I love with
• 1:49:47
  Glencadam. But the PX at least shows a
• 1:49:50
  heavier style for for Glencadam, which I really enjoy as well.
• 1:49:54
  Again, it's a great price point, but when I want something from
• 1:49:57
  us that's going to be a little heavier, that is just the
• 1:50:01
  perfect drum for that. And the last one for me, I'm
• 1:50:03
  going over to Tom and tell classic 16, Tom till 16,
• 1:50:07
  incredibly easy going. It's honey and nuts.
• 1:50:09
  That is a whiskey that when I'm at a whiskey show, I'm behind
• 1:50:12
  the stand and I want something in my glass while I'm talking to
• 1:50:15
  people. It's nine times out of 10.
• 1:50:17
  Tom Till 16. Retail pricing then from
• 1:50:19
  Glencaddon PX and. £45. And what about the Glencaddon
• 1:50:25
  16? Tom-tom 1660 fives.
• 1:50:30
  Yeah. So it's.
• 1:50:31
  I mean, that's it. Absolutely fantastic.
• 1:50:33
  Yeah. Well, look, guys, yeah, we're,
• 1:50:36
  we're, we're fast approaching too long to be podcasting, but
• 1:50:40
  it's been great. Absolutely.
• 1:50:42
  I could still taste that. I know I'm still.
• 1:50:45
  They'll need another beer. It's.
• 1:50:46
  No good. It's no good but the.
• 1:50:48
  Time I like swallow saliva I'm like it's over and then it's.
• 1:50:51
  Just and there's just another. Week have you got have you got a
• 1:50:53
  tasting note Chuck for that? Yeah, we're great.
• 1:51:02
  Pine needles, that's all I'm getting.
• 1:51:03
  Just pine needle if I chewed pine needles.
• 1:51:05
  But anyway, look, Cody, absolutely fantastic.
• 1:51:08
  As I say, keep an eye out for our Glenn Cadham distillery tour
• 1:51:12
  with Scott Moore. Was there?
• 1:51:14
  Yeah. And our special Tennessee, our
• 1:51:17
  driver Andrew Brady, who was left a real impression, shall we
• 1:51:21
  say. That's all the mentions he's
• 1:51:24
  getting, but great, great catch up with you.
• 1:51:27
  Great to see you. I hope you and more.
• 1:51:29
  It's, it's always great, you know, and if anyone is going
• 1:51:32
  from Dundee to Aberdeen, come and see you at Blancard.
• 1:51:34
  I'm coming for a coffee, some loaded fries.
• 1:51:37
  Great Mac and cheese, Mac and cheese were Blackburn and 100%
• 1:51:41
  recommended. Anyway, guys, look, that's been
• 1:51:43
  that's been fantastic. Thank you very much.
• 1:51:44
  I hope you're enjoying your new year.
• 1:51:47
  If you're doing Dry January, all the very best fair play to you
• 1:51:52
  for. I'm going to try and attempt it
• 1:51:54
  are. You going to attempt any fair
• 1:51:55
  play? It last year that wasn't on the
• 1:51:57
  podcast. There.
• 1:51:58
  No, because we wouldn't want you on the podcast.
• 1:52:00
  Not that it's not that abstinence from alcohol for a
• 1:52:02
  month is bad. This last year I did seven
• 1:52:07
  weeks. Yeah, 0 booze before that did
• 1:52:11
  3-5 months. Yeah, there they go.
• 1:52:13
  Well, yeah. Doesn't tie with it, doesn't tie
• 1:52:17
  on brand with a whiskey podcast. Driving to Glenn Callum for a
• 1:52:20
  whiskey flight and some. Honestly, honestly, well worth
• 1:52:23
  it. Well worth it.
• 1:52:24
  I'm in India right now. If you're listening to this, I
• 1:52:26
  hope, I hope having a great old time enjoying some lovely
• 1:52:29
  weather. It's I'm going to predict it's
• 1:52:31
  about 23° right now as you're listening to this for me in
• 1:52:36
  their absolutely loving life. Guys, all the very best.
• 1:52:39
  Thank you very much. Don't forget to keep passing the
• 1:52:41
  pod. I hope you're having a wonderful
• 1:52:42
  2026 already, Cody. Thank you so much for coming
• 1:52:45
  along. Cheers Slongeva.
• 1:52:47
  Take last. Bits.
• 1:52:48
  Slongeva there. We go.