Latest / Whisky Stories Podcast / Drams, Fan Mail & Big News: Whisky Stories Unplugged in The Diggers Cellar

Transcript

Drams, Fan Mail & Big News: Whisky Stories Unplugged in The Diggers Cellar · Whisky Stories Podcast

• 0:00
  Episode 8 day right I I worked out this afternoon if we
• 0:04
  averaged if we did every podcast and we averaged 4 drams on a
• 0:08
  podcast, we'd have drunk individually 11.2 litres of
• 0:12
  whiskey there you go right on that note, I guess you know what
• 0:15
  to do clap us out Welcome to the whiskey stories podcast.
• 0:21
  This must. Be a really good scooter.
• 0:25
  Scuba. I can't.
• 0:26
  I can't. I can't equalize my uncle Pop so
• 0:28
  I can't do it. I'm so sorry, I'm so sorry.
• 0:35
  All the all the World War 2 please.
• 0:37
  What I mentioned first source, what I mentioned either just
• 0:43
  telling it. I can't.
• 0:48
  I can't go back. I can't go any deeper.
• 0:49
  What? Am I going to do if there's a
• 0:50
  flood? Welcome.
• 0:51
  Along at the Whiskey store, this podcast, myself, Graham Kogar,
• 0:53
  we are back in the athletic arms, but we are not sandwiched
• 0:56
  nicely between the bar and the gents toilets.
• 0:57
  We're actually underneath the bar and the gents toilets.
• 0:59
  As some of you will notice from watching this on our YouTube
• 1:02
  channel, we're in the digger's dungeon and as requested by
• 1:06
  quite a few listeners actually, believe it or not lads, not
• 1:10
  everyone wants just guests every week or us travelling to
• 1:12
  distilleries or anything like that.
• 1:14
  They just want us having chat. I don't believe it.
• 1:17
  I know, believe it or not. So here we are here we are.
• 1:22
  This is just the boys chatting in the dungeon and diggers
• 1:25
  underneath the the the greatest pub in the world.
• 1:28
  It's. So good to be back in the pub.
• 1:29
  That's good, so. Good to be back in the pub.
• 1:31
  Yes, you have Charles back. Charles Kerry is here.
• 1:34
  Charles, how are you? I'm all right.
• 1:36
  I'm warm. It's warm in here.
• 1:38
  It's a very warm day outside. We're deciding if we're actually
• 1:42
  recording this. We're we've been really lucky
• 1:45
  from a scheduling point of view where we've had a lot of
• 1:47
  podcasts backed up. OK, probably since the since
• 1:51
  Dorner. Yeah, since we went to Dorner.
• 1:55
  But it's meant that it's been really, really difficult just to
• 1:57
  sit down, have some drums, have a blazer and talk about things
• 2:01
  that are actually happening in real time.
• 2:03
  Because normally we're trying to work out.
• 2:05
  Hang on, if this is recorded now and it's going then.
• 2:07
  So here we are. We are recording that.
• 2:08
  Yeah. But now we actually have some.
• 2:09
  Well, before we get started, Ross, we have some breaking
• 2:12
  whiskey transfer news. Wow.
• 2:15
  Yeah, I am leaving Bevy. I am leaving Bevy.
• 2:17
  In fact, when this comes out, I'll be in my intermittent
• 2:20
  period between jobs because I have the Thursday off.
• 2:24
  Yeah, so you literally get a day, a day as a single, as a
• 2:28
  free transfer. Unemployed, so yeah.
• 2:30
  And. Then you're heading down to
• 2:32
  heading down to the job centre. Exactly.
• 2:34
  Something like that, that'll be headhunted, believe it or not,
• 2:36
  Right? Yeah, still got it, Still got it
• 2:37
  on. But yeah, going back to Scotch
• 2:39
  at the Balmoral. Brilliant.
• 2:42
  As bar manager. Oh, so that's taking over from
• 2:45
  friend of the show Big Cameron. It is indeed.
• 2:47
  So obviously that's where I started when I was 19.
• 2:52
  Years old a a baby faced young man.
• 2:55
  Junior Whiskey. You've just finished working the
• 2:57
  doors of security at the whiskey chart.
• 2:59
  That's all right. And now you're going back to run
• 3:02
  the gaff. And now I'm going back to run
• 3:03
  the gaff, so I'm really looking forward to getting back into
• 3:05
  hospitality as well and just talking about Scotland and
• 3:08
  whiskey, my two favorite things. There you go.
• 3:10
  And are they bringing the ladder back out of retirement for you?
• 3:13
  Well, you know, we obviously had Eduardo Condita on.
• 3:15
  Yeah. And so he has maintained the
• 3:17
  need for the ladder in the bar. So I'm glad.
• 3:19
  Hopefully it's nice and polished because normally that was my
• 3:22
  job. So, so basically what you're
• 3:23
  saying is that Scotch the bar model is turning into like Willy
• 3:26
  Wonka and the Chocolate Factory, and there's going to be there's
• 3:28
  going to be a little lumpa lumpas orange faces running
• 3:30
  around. What I will say, Graham, is
• 3:31
  we've never had a barred list, but you will be on it.
• 3:35
  If anybody's going to be on it, Angus and Chuck, you should be
• 3:37
  more than welcome into the ball model.
• 3:39
  Well, look, I'm looking forward to finally getting an invite to
• 3:41
  record an episode at Scotch. Yeah, yeah.
• 3:44
  Yeah, you just start behaving yourself.
• 3:47
  We'll see how that. Congratulations on that.
• 3:50
  Congratulations. Who's the other guy that you do
• 3:52
  your videos for baby with? I don't think he'll be too
• 3:54
  chuffed. He'll.
• 3:55
  Get over it. But anyway, look Chuck, you're
• 4:00
  back. What's what's happening in the
• 4:01
  wonderful world of Charles Care? Ohh.
• 4:03
  Man, I don't have anything as exciting as moving back to my
• 4:07
  old job. But are you coming up 'cause on
• 4:08
  Friday, we've got our on Friday, we've got our interesting
• 4:11
  tasting, are you coming along that on Friday?
• 4:13
  No, I I can't. I my mum is graduating from
• 4:17
  university. So I'll be up in Dundee.
• 4:19
  Your mum's graduating from university?
• 4:21
  Yeah. Fantastic.
• 4:22
  Congratulations, Mrs. Kerr. Yeah.
• 4:24
  What's she graduated in? Yeah, she did a degree in
• 4:28
  fashion and textiles and brilliant.
• 4:29
  So she's finished that up four years.
• 4:32
  She started started doing stuff during COVID time and there
• 4:36
  she's no. She's actually doing a math.
• 4:37
  Well, I always figured you'd go back into brewing and distilling
• 4:40
  at some point. Well I don't really like reading
• 4:42
  or exams. But you like the idea of brewing
• 4:46
  industry. I like the idea do do.
• 4:48
  I mean, I mean, do you, do you need?
• 4:52
  Do you need I? Guess, I guess you you do and
• 4:53
  you don't as Harriet, what I think is the only place in in
• 4:57
  Scotland certainly that actually does bring.
• 5:00
  And there'll be plenty of people who listen to this podcast
• 5:01
  that'll be like, you absolutely do need it, right?
• 5:04
  But but then we've met so many. Competitive as yeah, definitely
• 5:07
  advantageous to have it. The Edinburgh what?
• 5:10
  Sorry, the Harriet what 1 is like world renowned.
• 5:13
  Is one of the best courses, yeah, there's people that come
• 5:15
  over. Yeah.
• 5:16
  But then equally, that's people like Stephen Woodcock who have
• 5:19
  who have worked through the industry.
• 5:21
  Yeah, he was a chemist, fair enough.
• 5:23
  But he's worked through the industry and just I'm just got
• 5:25
  got into that he. Didn't go to university.
• 5:27
  Yeah, he's, you know, he's head stellar.
• 5:30
  And to extent, I mean, you know, without being too generic,
• 5:33
  there's a lot of industries like that.
• 5:34
  If you know, sometimes you need that to get in the foot in the
• 5:37
  door, but equally sometimes people that do, you know.
• 5:40
  Take a chance on you. You get that experience and.
• 5:42
  You make use of experience in an industry it doesn't really
• 5:44
  matter and a piece of paper. You've done a lot of jobs in the
• 5:47
  West industry at this point, Chuck, so just a few.
• 5:49
  Well, you're rolling. Well, it's now.
• 5:51
  You're sampling. You're saying you?
• 5:52
  Were in Australia, you were you were doing a bit of everything,
• 5:55
  were you not I? Was doing whatever they would
• 5:56
  pay me to do, which was very much yeah, anything I could get
• 5:59
  away with. Good.
• 5:59
  So actually. You've probably got a larger CV
• 6:02
  of things that you do inside of a distillery than most I.
• 6:05
  Guess so, yeah. And Lenny, but I guess here as
• 6:07
  well, he's he's done a load of stuff and distilleries.
• 6:09
  Absolutely. I've not seen them.
• 6:12
  On the podcast. Well, I'd say I'm nearly a
• 6:16
  qualified Cooper. Yeah.
• 6:19
  You know, it's so frustrating. I wonder if I could refine that
• 6:22
  footage. There must be somewhere I didn't
• 6:23
  find it, but basically, yeah, it really was.
• 6:26
  But what I'd done was without you could clip these microphones
• 6:30
  on, right? So what I did was I clipped the
• 6:32
  mic for onto Angus and this was at the Edinburgh Whiskey at
• 6:35
  Edinburgh Whiskey Festival. So the audio and for listeners
• 6:37
  who have listened to last week's episode, thank you very much for
• 6:41
  sticking with that audio is something that I'm very
• 6:43
  passionate about. So when it doesn't go right, I'm
• 6:45
  very, very productive about it. And this was a classic example
• 6:49
  is basically what was happening was the audio from Angus's lapel
• 6:52
  mic was going straight into the camera, but I was also walking
• 6:55
  around speaking to people with the microphone at Edinburgh
• 6:58
  Whiskey Festival, right. So then when I got this back,
• 7:00
  I'm trying to wait to someone be like, how good a job do you
• 7:02
  think Angus is? Like, oh, he's doing a grand.
• 7:04
  All you can hear is angling, like digitally.
• 7:12
  So he's he was because it was quite.
• 7:14
  I mean, you, it was passionate. Yeah.
• 7:20
  Even more so than this afternoon.
• 7:21
  Yeah, I mean, but, but it's good.
• 7:24
  So you've done that. You've you've opened the
• 7:25
  bunghole. You've used, you know, your way
• 7:26
  around the lunch. It's not funny.
• 7:32
  What did you do? Did you feed you press the
• 7:35
  button to potentially feed malt and.
• 7:37
  The push the button on that topic, we'll see here, but
• 7:41
  lovely product placement here. The the King Lassie raw, which
• 7:46
  was one of the two, one of the two single malt releases that we
• 7:50
  tried that night when they brought out on Thursday the 8th
• 7:53
  of May the King Lassie. And of course, you know, being a
• 7:56
  great collaboration with us, as I've mentioned, we've got the
• 7:59
  King Lassie tasting. They're sort of entertaining
• 8:02
  tasting tomorrow. You know, I'm really, really
• 8:05
  looking forward to that. I've been given the lineup.
• 8:06
  So I'm going to say the lineup now so people on the pods will
• 8:10
  know. So the lineup is we've got 2
• 8:12
  Railos, the first ever Raila and their new Raila is coming out.
• 8:16
  So Raila was at the right. Whiskey was one of the biggest
• 8:19
  surprises of the night for me. I absolutely loved it.
• 8:21
  I don't know. I didn't really know what I was
• 8:23
  expecting. Yeah, but I wasn't expecting
• 8:25
  what we got. And I loved it.
• 8:26
  Really, really enjoyed it. And I.
• 8:28
  Appreciate the trust from people's from my review of it,
• 8:30
  we had a couple of people in the Facebook, yeah pick a bottle up
• 8:33
  who didn't like rye. No it didn't.
• 8:35
  Have that big spicy, plasticky American rye feel to it.
• 8:38
  Well worth it, honestly. I mean, it was it was it was
• 8:41
  like it was a very, very nice to sip and just drink very easy
• 8:45
  going. So then we've got there's so
• 8:47
  we've got the 2 rice and then we've got the two King lassies,
• 8:49
  King Lassie raw and the King Lassie double matured, which are
• 8:52
  out now. You can get them both 8 year
• 8:53
  old, both using fantastic peated Fife, Fife barley, brilliant.
• 8:59
  And then I've not been told what the next, what the last one is,
• 9:02
  but it's something pretty special is what we've been told.
• 9:05
  Now, bearing in mind from the vlog, if you watch the vlog,
• 9:07
  you'll get a chance to see where we play sort of a player.
• 9:11
  Grains, right, I think we called it, which was an oat whiskey.
• 9:15
  Oh yeah, we had. Wheat, rye and malt, I believe
• 9:19
  was Yeah. And it was grain or malt.
• 9:21
  Yeah, that was it. Yeah, Yeah.
• 9:23
  So if you've not seen it Part 2 or the vlog, yeah, skip towards
• 9:27
  the end. And that's what we're doing,
• 9:28
  isn't it? But.
• 9:29
  I mean, just no, don't skip to the end.
• 9:30
  Watch it and see how many if somebody's not, but see how many
• 9:33
  times Russ says Wowzers and you know you got a wowzometer.
• 9:39
  Graham, apparently I've done it at the Yeah.
• 9:43
  I'm going to. Try my best to to refrain from
• 9:46
  wowser thing tonight. Maybe the wowser I.
• 9:49
  Don't know, I don't. I've got an excellent
• 9:51
  vocabulary, just very excitable, clearly and.
• 9:53
  Also the noise. One, because that was a good
• 9:55
  head to head to head grain or malt, and it was really it.
• 9:58
  Was it was, it was tough, but also the noise you make when you
• 10:02
  see a Loman still for the very first time, you know.
• 10:06
  You'll never understand, Grim. You don't love production.
• 10:09
  But that is, I have told 30 or 40 people, yeah, never guess
• 10:14
  what I've seen, really. And they go where I go, looming
• 10:18
  style, and they go genuinely, most of the sponsors.
• 10:20
  That's really cool. Yeah.
• 10:22
  Now that tells you about the people that are messaging.
• 10:23
  Yeah. Yeah.
• 10:25
  It certainly does. I mean get out a bit more but
• 10:28
  but. To those 40 people, they're
• 10:29
  honestly they're like really person like I said yeah, one
• 10:32
  that makes wispy too because those people have been too bit
• 10:34
  cloudy and they're obviously makes the botanist right next to
• 10:37
  you. Yeah, for replacement again
• 10:38
  there. Thank you, Kev, but.
• 10:40
  I mean really interesting. Yeah, I did also tell someone
• 10:43
  that I saw an active functioning looming still great to get the
• 10:46
  side effects coming there for still and his exact words was I
• 10:51
  can tell this means a lot to you like condescending looking his
• 10:58
  minds like I really tell this means a lot it.
• 11:02
  Was interesting, you know, hammer mill instead of a porches
• 11:05
  or Bobby mill. Hammer Mill was the highlight.
• 11:08
  Yeah, I like that. They I I I did find it very
• 11:12
  interesting. A mash forgot.
• 11:13
  What else is in there A. Mash filter versus a mash turn?
• 11:15
  Yeah, how could you? How could you like the mash
• 11:17
  filter was like not one of the coolest things to see the mash.
• 11:20
  Filter was pretty yeah, it's amazing it.
• 11:22
  Was killed the mash. My second favorite thing in
• 11:25
  this. I mean, it got it.
• 11:26
  Yeah, it was. But walking into their
• 11:27
  warehouses for me, 170,000 casks a lot like that.
• 11:32
  That is just scale of it. Yeah.
• 11:33
  Just really don't, don't try anyway, watch the watch the
• 11:36
  watch the watch the vlog if you haven't already.
• 11:39
  I have spoke to Daniel Cunningham, who's their sort of
• 11:42
  global sales manager and brand ambassador.
• 11:44
  I think he's a he's a brand new sales.
• 11:46
  Yeah. But he said they've they've
• 11:47
  actually passed that vlog onto all the international importers
• 11:51
  and everyone to show people like this is what This is why it's
• 11:54
  so. Yeah.
• 11:55
  Brilliant. And.
• 11:57
  RIP Bobby Barr. I got him his bottle of raw.
• 11:59
  Yeah, and he trusts. He does trust me for the old
• 12:02
  whiskey thing. Says you know what?
• 12:03
  You're our beg comparison is spot on.
• 12:05
  Yeah, I would say so then. Angus Whisky fan puts on the
• 12:08
  Facebook group Our Begs actually on a deal at the moment on
• 12:10
  Amazon, then buys it. And I've tasted them generally.
• 12:15
  I phoned them yesterday, tasted them side by side and he doesn't
• 12:17
  know what he prefers, which is a massive yeah.
• 12:19
  There he goes for a. New distillery like that and
• 12:22
  he's like. There's soda story.
• 12:24
  Name it, genuinely. Says they're both just so
• 12:26
  delicious, yeah. Well, I sat there, I sat there,
• 12:29
  they came out, we went out. I met you on a Friday for a, for
• 12:32
  a quick drink and I'd been up to the Royal Mile whiskeys and I'd
• 12:35
  bought both double matured and they're the raw.
• 12:38
  And I sat in the house and I tried, tried the double mature.
• 12:41
  Oh, that's brilliant. And then I tried the raw.
• 12:43
  I went, no, that's that's even better.
• 12:45
  That's my favorite. And then I went back to the
• 12:46
  double mature and said no. No, Pretend to like.
• 12:48
  Peter West and it's fantastic, honestly, so big thanks.
• 12:51
  And obviously, you know our first proper sponsorship as
• 12:54
  well. So big thanks to the guys that
• 12:56
  interested in a we're still looking for.
• 12:57
  Sponsorship. We may well be still looking for
• 13:00
  sports. We're always we're always open
• 13:02
  for business as open for well. I'm looking forward to seeing
• 13:05
  Scott and Daniel and everybody that's coming along to the to
• 13:08
  the tease that are first distillery spotlight event up in
• 13:11
  the athletic arms really can't wait literally above us as we're
• 13:14
  speaking right now. But like now look, it has been a
• 13:17
  while that since and I do there'll be people who have
• 13:20
  maybe listened to this thinking you ungrateful gets and
• 13:23
  everything like that because believe it or not, lies.
• 13:25
  We've got some big news. We've had fan mail, people have
• 13:31
  taken their time to send us things and we've got fan mail
• 13:34
  that we're going to well, first of all, like like Ringo star,
• 13:38
  we're going to reply to every. But also what was great is
• 13:42
  they've all been sent to athletic arms.
• 13:44
  They've been sent to I got a care of the whiskey stories.
• 13:48
  I didn't know. I didn't know a lot of that been
• 13:50
  sent. And then Kev sent me a message
• 13:52
  saying when are you going to shift all this?
• 13:54
  They sent me a photo and I was like, what is that?
• 13:56
  And he said it's it's it's people have sent us to you.
• 13:58
  And so we said, right, so fine. So because I.
• 14:00
  Knew Bob Cutting, for example, mentioned me a while ago.
• 14:03
  We've seen his vlog of his whiskey shed.
• 14:06
  Yeah, and we're speaking with the Infinity.
• 14:08
  Well, we'll come to that because the first thing that we've got
• 14:10
  here now, this is the remainders of the bag.
• 14:12
  The bag was sent and it says to the Whiskey Stories podcast from
• 14:17
  Connor and I'm going Connor wonder which Connor lies and
• 14:20
  then it opened it and it's a bottle of Powers Irish whiskey,
• 14:24
  gold labour and there's only one man that could have sent that
• 14:26
  and that's Connor O'Keefe. So Connor, a big thank you for
• 14:30
  that. It's been sitting at White
• 14:31
  Diggers for a couple of months. Actually I've.
• 14:32
  Never had so. We're going to have powers
• 14:34
  tonight. We we need a few priests to join
• 14:37
  the ginger boy, I think. I mean, it's, it's, it's a great
• 14:40
  gift. So a big, big thank you to
• 14:42
  Connor for that. That's going to go down nicely
• 14:45
  now, should we? Speak about the drams we've got,
• 14:46
  yeah? Well, yeah, what have you?
• 14:48
  What drams? What have you got?
• 14:49
  I guess so. I've took a lucky dip on the
• 14:53
  Mystery Malt and I've come up with a four year old Lockley 55
• 14:59
  is it? No, it's a four year old.
• 15:01
  Sorry. It said 4, Four year old
• 15:03
  Lockley. So, big fan of Lockley in a way.
• 15:07
  Yeah, Like it. Really nice.
• 15:08
  Nice. You know, exactly what you'd
• 15:10
  expect. Kind of fresh, young, but very,
• 15:13
  very pleasant. I've.
• 15:13
  Also went for the mystery long. Oh, what have you got?
• 15:16
  I got the Tianan 17. Another Marsh filter distillery.
• 15:21
  Isn't he good? I know my Marsh filters are
• 15:25
  awesome. Well.
• 15:26
  Honestly, it's an absolute bloody belter.
• 15:29
  I've not looked up the cash etcetera.
• 15:31
  Brilliantly at 14.5% and also it was so great to see that line up
• 15:36
  at the bar all. Right.
• 15:39
  I should say the other one I've gone for is the still exclusive
• 15:43
  Lagavulin PX Sherry. I've not tried it yet.
• 15:48
  I've not even noticed it yet, but looking forward to it.
• 15:50
  Sherry. Sherry.
• 15:51
  Big. Big Sherry, big, small, big.
• 15:54
  I'm a big fan of that combination.
• 15:55
  So I'm looking forward to Charles.
• 15:57
  What you got? I got 2 mystery malts.
• 16:00
  I got the five year old nickname which is one of two I've already
• 16:05
  had, but still really really nice.
• 16:06
  Very pleased with it. You're having no luck with him.
• 16:08
  It's just getting doublers everywhere you go.
• 16:11
  Yeah. And then the other one I got is
• 16:13
  the 11 year old bena haben which I believe is a stycha.
• 16:16
  So I have lovely bena haben which I haven't tasted yet but
• 16:19
  smells exactly like a solid smoked sausage like.
• 16:23
  Well, smoked sausages. Well, yeah, we had smoked
• 16:25
  sausage, whiskey, a Pandora, didn't we?
• 16:27
  You did say that. Tell me I'm not.
• 16:28
  Absolutely bang on. She doesn't like peated whiskey.
• 16:34
  I love. Smoked sausage?
• 16:38
  Oh yeah, yeah, no, I'd agree with that.
• 16:39
  Shout out to Greg Urquhart, actually.
• 16:41
  Who? Go and smoke sausage.
• 16:43
  No, no. It was that one of your tastings
• 16:46
  that you had done? It was the woven tasting.
• 16:49
  Oh, yeah. And I think after after that
• 16:51
  evening, was it you, me and I, Was it you, Greg, Greg, for a
• 16:55
  while. Greg was there.
• 16:57
  You had a good night. But we finished the night with a
• 17:01
  fish supper. And I ordered a yeah, I ordered
• 17:05
  a large fish supper with a smoked sausage on the side.
• 17:08
  And no, that's all. Greg and I message each other
• 17:13
  with a smoked sausage on the side.
• 17:16
  So yeah, so definitely love a smoked sausage.
• 17:19
  I have, and I'm really excited to say this because I said that
• 17:22
  over a year ago on the podcast. Only the OG listeners, yeah, all
• 17:26
  know about it. I have an Aberlower in bourbon.
• 17:28
  Yes, I am shaking with excitement.
• 17:30
  There's only I've not heard the noises that Ross makes with
• 17:33
  that, other than when he sees a loman still goes yeah, I've got
• 17:38
  this, by the way, and you made a little noise.
• 17:40
  I. Walked into the pub today I said
• 17:41
  I'll take one of my sibles and something else and he brought
• 17:43
  this over and he said well I've got this with you in mind he
• 17:46
  actually said that he's got extra bottles yeah last year
• 17:49
  he's like Aberlower 11 year old distillery exclusive 49.4% and
• 17:55
  it is yummy yeah it's absolutely Belton do not order too much
• 17:59
  please come and enjoy one offer my record Well I've.
• 18:02
  Done a step at step at score it from of that one as well.
• 18:05
  Yeah, and actually, you know, no spoilers, but you pissed me off
• 18:08
  with that too. And then?
• 18:13
  Oh, I say. 3rd Drum I have a special drum.
• 18:17
  This is a 2011 N British that has been bottled for our
• 18:21
  favorite pub. Yes, that's right.
• 18:22
  So this. Is a Kev McGee exclusive and it
• 18:25
  is 55.1% Paulo Cortado and I said what's?
• 18:29
  In it Paulo Cortado what? Sherry Paulo Cortado but.
• 18:33
  What's the distillery N British? Oh sorry I thought I missed
• 18:36
  that. Did he say that sorry?
• 18:38
  Sorry, sorry. Don't worry, but sorry about
• 18:40
  that. Ears are painted on so north
• 18:43
  British can we be N British? I said the Dalroy milk, you know
• 18:49
  a mid teamed, you know, grain whiskey and Sherry isn't
• 18:54
  interesting to me, but this is delicious.
• 18:56
  I. Dare you that.
• 18:57
  Well, I, I love grain whiskey. You know, I love green whiskey
• 18:59
  and I would never look for grain and Sherry.
• 19:01
  Oh. No, but I still think that that
• 19:02
  right milk was banging. I was.
• 19:04
  Well, Ross was a bit. Ross was a bit off it.
• 19:06
  Yeah. Also, I have to say like, we've
• 19:08
  got better. Than I thought it was going to
• 19:09
  be yeah of. Course.
• 19:11
  And but because that's what I said, if I knew, if I wasn't
• 19:13
  getting it for the meme, if I was getting it off the menu, 16
• 19:17
  year old green and two kinds of Sherry, you've lost me there.
• 19:20
  I. Think that's fair?
• 19:21
  But actually the pallet was excellent.
• 19:23
  This is 1 of 102 bottles, £4.50 a gram.
• 19:26
  Only £45 a bottle to buy, yeah. Yeah, I I've I've got on brand
• 19:31
  tonight. I've got the I've gone for the
• 19:34
  well. I I had already it looks like a
• 19:36
  raw. That's a raw.
• 19:38
  Absolutely. I've had the double matured up
• 19:39
  the stairs. So I've gone, I'm doubling up on
• 19:42
  that. Absolutely.
• 19:44
  You know, you know what you're getting with that fantastic.
• 19:46
  And I do enjoy that peated that five peated barley.
• 19:51
  I've also got I've gone for the Aber leather and bourbon as
• 19:55
  well. Big fan of that.
• 19:57
  And I've also gone for, if you read the podcast, I read the
• 20:03
  newsletter a couple weeks ago, we've got there.
• 20:08
  The the Glenn Murray Maple. Oh yes.
• 20:11
  Spirit. No.
• 20:12
  Yes. I don't know what was here,
• 20:14
  Yeah. The Spirit drink Stories
• 20:16
  podcast, I've got it, I've got it and I think Angus has that in
• 20:19
  a future episode next week for two weeks as a whole production
• 20:23
  grave. I might try that two weeks time.
• 20:26
  Do you know what you're going to have that you're going to have
• 20:28
  that two weeks I. Might try that, yeah.
• 20:30
  Yeah, smells great. I smelled.
• 20:31
  It upstairs What? You get what you get wrong?
• 20:34
  Well, it's because we matured Maple syrup cast.
• 20:37
  Well, Maple cast, Maple cast was.
• 20:39
  A really interesting release. Have you spoken about it already
• 20:41
  on the podcast? Well, we've spoken about it in
• 20:44
  two weeks in the future. I haven't really spoken Tune.
• 20:46
  In in two weeks to find out well.
• 20:47
  No, we talk about it now because it is a spirit drink mature than
• 20:50
  I've got a prediction that it's really, really interesting.
• 20:53
  I'll make a, I'll make a, I'll make a prediction that in two
• 20:56
  weeks time. I suggest that.
• 20:57
  And it's interesting because you weren't there.
• 20:59
  So it kind of got lost on Angus and the guest.
• 21:02
  We, we had, we had somebody on the podcast, Simon Smith talked
• 21:07
  about how our taste palette, our palette, because you weren't
• 21:10
  there. You were on your deathbed.
• 21:11
  Chuck was there. It was when we did our indie
• 21:13
  bottle or spotlight for Pintail. Oh yeah.
• 21:15
  And Simon Smith talked about inch Gower and he talked about
• 21:18
  how they want for our human palette is for sweet and
• 21:21
  savoury, sweet, salty. That's why like inch Gower and
• 21:24
  sweet casks really, really works.
• 21:26
  So I wonder what an inch Gower in a Maple cask would be like.
• 21:30
  Because it would be pancakes. I mean, bacon and pancakes.
• 21:33
  That's just sweet. It is very interesting.
• 21:35
  It is very interesting. It is maybe not as complex as I
• 21:37
  hoped it would be, but I quite like the product as my thoughts
• 21:41
  were in the newsletter. I like the standpoint you took
• 21:44
  and I'm going to say Rousers. There you go.
• 21:49
  I should also say I'm going back to that tasting with Simon
• 21:53
  Smith. I picked up a bottle of that
• 21:54
  liquid O2 days ago and I'm so excited to crack that open.
• 21:58
  Yeah. Oh yeah, there's some great
• 22:00
  drums. There's some very, very good
• 22:01
  drums on that you have. Really.
• 22:03
  Missed out on that, Ross you. Missed out and we got you're in
• 22:05
  your. Weak immune system?
• 22:08
  Really. Now what?
• 22:10
  Do you mean to say is you're Del?
• 22:11
  Delving into the post, back into the post back window so.
• 22:15
  This is just one interesting. Thing it says this is unopened.
• 22:18
  This is an unboxing. It says Ross Graham Angus
• 22:22
  whiskey stories care of athletic arms and that that's addressed
• 22:26
  there. If anyone else wants to send us
• 22:28
  more stuff then just look up that online and then on the back
• 22:31
  of it it says sender Bob cutting whiskey shed.
• 22:34
  Oh. Man, I do know about this.
• 22:37
  This is Bob Cutting. Fantastic listener, really
• 22:41
  active and very early listener. Really active.
• 22:43
  Was online and I believe this is from his Infinity bottle.
• 22:47
  We will post the recipe to this on the Facebook page.
• 22:50
  There you go. There you go.
• 22:51
  Perfect. So I thank you.
• 22:54
  So. Much I.
• 22:55
  Will definitely do this on well, we'll do this on Friday from
• 22:58
  working on Friday for my new job, but I will do this in a
• 23:00
  drama local this weekend and I'll post the ingredients in
• 23:05
  this in this plane because it is hefty.
• 23:08
  Really absolutely hefty. It's probably, I mean, the thing
• 23:12
  about if I was doing an Infinity bottle, if I put as much in it
• 23:16
  as Bob cutting head, I definitely would have forgotten
• 23:18
  what I'd put in it. But I can tell you.
• 23:21
  Look at that looks great 6. Nations Blind 2025 whiskey shed
• 23:27
  There we go the. Last whiskey that went in, it
• 23:29
  was a pony. Well, there you are.
• 23:30
  That will. Get you excited, right?
• 23:33
  What I'm going to do, I will get Angus is going to do once he
• 23:36
  manages to get his way into that.
• 23:38
  I was going to say it's quite difficult.
• 23:39
  We're going to do, we'll get, we'll get, we'll do a snippet
• 23:41
  snippet score at 62nd whiskey to be exclusively for for the.
• 23:46
  Facebook page. Travel for Bob as well.
• 23:49
  Big thanks. I mean, that's fantastic.
• 23:51
  Wax sealed as well. OK, brilliant.
• 23:53
  I'm really, really, I'm looking forward to cracking and that
• 23:56
  will crack into that very shortly once I've got a spare
• 23:58
  glass. I think actually Kev said
• 24:00
  there's some glasses around there.
• 24:01
  So yeah, big, big shout to that. Now I guess it stopped.
• 24:06
  I'm so strong. I'm getting there.
• 24:07
  I mean, I think, I think Bob's put a bit extra tape on this.
• 24:10
  He's put extra tape on that one for you and.
• 24:12
  Thank you for your patience, Bob.
• 24:13
  Like they are genuinely delighted for that.
• 24:15
  You can't. I can't tell you how special
• 24:17
  that makes us feel. So yeah.
• 24:18
  No, honestly, thank you. Thanks.
• 24:20
  I mean, look. 50,000 I've just mentioned that, yeah.
• 24:24
  We have the 5050 thousand mark, which is just, which is just
• 24:28
  wild. It's mental more.
• 24:30
  People in that have listened to this podcast and live in
• 24:32
  Kilmarnock. But it's great.
• 24:36
  Thank you so much for everybody. I mean, really, and the fact
• 24:38
  that now it's always a bit of fun, right, is, you know, when
• 24:44
  we first started doing the podcast, we got guests in for a
• 24:46
  bit of fun. They'd be talking about the
• 24:48
  brand, be talking up and just for the last 10 minutes say, and
• 24:51
  you brought some samples in with you haven't yet just for a bit
• 24:53
  of a laugh. And they hadn't.
• 24:55
  And I've actually credit to Megan Murdoch, I think she was
• 24:57
  one of the first people on the podcast to to bring up, bring
• 25:01
  in, bring in some drums. And then she didn't disappoint
• 25:03
  because she brought Clint Levis. It was single cast, cast
• 25:06
  samples. Yeah, samples.
• 25:07
  It was Sherry, right? That was an interesting thing
• 25:10
  that she brought. She brought 2222 samples from
• 25:14
  two of the same cask whiskey to still like pretty much on the
• 25:18
  same day that I'd sat in a warehouse next to each other.
• 25:21
  And, you know, she kind of did it and we couldn't tell it was
• 25:24
  the same whiskey basically. Yeah.
• 25:26
  I mean, I, I going with us. I was actually reading today as
• 25:28
  well as as we're recording this, you know, there's a lot of stuff
• 25:30
  going on up there. Yeah.
• 25:31
  Yeah. You know, fingers crossed the
• 25:33
  distillery manages to pull through with what it's doing
• 25:35
  because the liquid up there and the people, Craig Mcritchie, you
• 25:39
  know, he does a great job up there.
• 25:41
  You've got, I think a guy, Kev, up there as well who does a lot
• 25:43
  of work in the warehouse. So they're great people up there
• 25:46
  and I think cash. Samples are delicious.
• 25:47
  Yeah, yeah. So but yeah, we kind of said for
• 25:51
  a joke and you brought some in Megan Murdoch were first one and
• 25:54
  then Angus and I, we were we were kind of having a laugh last
• 25:57
  week when we recorded a future episode.
• 25:59
  And we kind of look at each other when our guests coming in
• 26:01
  and if you could hear a clink clink in their in their bag.
• 26:03
  We're thinking happy days. So we've started something nice
• 26:05
  where people bring in drums with them.
• 26:07
  And what's also very nice is that people have now started
• 26:09
  sending us whiskey. So what I'm basically saying is
• 26:11
  that if you want to carry on sending whiskey to the whiskey
• 26:14
  to his podcast because as well as that a brand got in touch.
• 26:19
  OK, right, a brand got in touch through Lawrence Morgan, right,
• 26:25
  who came up to the mentioned that a pintail pintail episode.
• 26:30
  So him and his current wife came up and they they enjoyed and I
• 26:34
  came and met them for a drink on the Saturday.
• 26:37
  So we record that on the Thursday gave and met them on
• 26:39
  for a drinking diggers on a sat on the Saturday.
• 26:41
  Told them to pop it at Scotch as well and say hi to Cam and they
• 26:45
  were very well looked after. So basically I was just checking
• 26:49
  if those were the glasses. No, that's not other male for a
• 26:53
  still. Oh, no, you said you said there
• 26:55
  was sparing glasses on this one. Is that in that?
• 26:57
  But basically Lance Morgan is a he loves his he loves his
• 27:00
  motorsport right. And so he said, have you ever
• 27:03
  heard of a brand called coach built?
• 27:05
  I said, no, I've never never really heard of them.
• 27:07
  Now it's Jensen Button, former Formula One driver former.
• 27:11
  World champion. Really.
• 27:12
  Yeah, absolutely. Yeah, with the Bron Bron GP Ross
• 27:15
  bronze team. There we are, brow it.
• 27:18
  So anyway, they've got just a. Whiskey, bread, and.
• 27:21
  They've set up, they've set up a sample as well.
• 27:22
  So we've got, we've got a lot of samples to get through tonight.
• 27:25
  We've got a lot of samples to get through tonight.
• 27:26
  And then I think on the subject of lunch, this box, this box has
• 27:33
  arrived. Again, reference whiskey
• 27:38
  stories. So yeah, I'm going to try and do
• 27:42
  my best to open this whilst you guys chat amongst yourselves.
• 27:48
  This is the whiskey stories. Christmas come early.
• 27:51
  Absolutely opening up the post behind as you're.
• 27:53
  Saying about people bringing in cash samples, I've been away
• 27:56
  working filming stuff recently and I was doing videos for a
• 28:00
  distillery and I'm looking at these really interesting,
• 28:03
  exciting releases. I'm thinking, do you know, it
• 28:06
  was, it was Hunter Language, Ardent Ho And so I'm trying a
• 28:09
  couple of drams from that and I'm thinking they're really
• 28:12
  interested and I've had them before because again, we're
• 28:14
  getting brand reps bringing in unreleased releases and we get
• 28:18
  to try on the podcast. So we've been very, very lucky.
• 28:21
  That's a great flex as well if you're there.
• 28:23
  I've actually tried this before. Yeah, it was quite nice to be
• 28:27
  like an action. Well, of course I've had this
• 28:30
  before. Paul, Maine, good friend, you
• 28:33
  know. Hi.
• 28:35
  How are you doing there, Graham? Right.
• 28:38
  That's the smallest bottle I'd expect to come out that box.
• 28:41
  I was going to say we've been wrapped off here, Graham, please
• 28:45
  find and close the latest icon of Wales from Pendelon, the
• 28:50
  copper, copper pause. Oh.
• 28:52
  Yeah, I've seen that. I hope.
• 28:53
  You and your whiskey podcast friends Angus and Ross can enjoy
• 28:57
  Also took the liberty of enclosing a bottle of Coach
• 29:03
  Belt, my favorite blend, and a few miniatures of your Reese
• 29:07
  from your recent road trip. All the very best with
• 29:10
  compliments lawns from from lawns Morgan.
• 29:13
  Wow, thank you. You'll never make your your.
• 29:15
  Sample. Thank you very much.
• 29:17
  This is traffic. There's some D bars quite
• 29:20
  labeled. Oh dears.
• 29:22
  There's quite a few actually. I've got.
• 29:23
  Stories of It's yours. I was I was interested in
• 29:26
  whiskey story, right. My current wife, my darling
• 29:30
  wife, Kennedy. Yeah, when I was first going to
• 29:32
  see her, she just accepted a job in Boston and I was living in
• 29:36
  Edinburgh. I was 23 years old and I was
• 29:39
  like, right, I'm going to buy these flights.
• 29:40
  I'm going to go to America for the first time and I was flying
• 29:44
  with Delta. Now I will only fly with Delta
• 29:48
  I. Only fly for that.
• 29:51
  Reason I said Would you like white wine or red wine, Sir?
• 29:55
  Not in first class, believe it or not.
• 29:56
  So it was like right going to reverend Sir, have you got any
• 29:59
  whiskey? We have a couple of whiskey,
• 30:01
  Sir. Let me see what I've got.
• 30:04
  We've got 1 Scotch. It's it's doers.
• 30:07
  I said, oh doers, doers. I'll take a doers.
• 30:10
  And it arrived in a glass with loads of ice already.
• 30:14
  And I probably had research doers considerably on this
• 30:18
  flight. Is that is that every?
• 30:21
  Single time I was fine directly from Edinburgh into into Boston.
• 30:24
  I would then start, oh, the doors on the rocks please.
• 30:28
  Doors on the rocks. And that was it.
• 30:30
  I mean, even a bit of an axle, I'll just that's.
• 30:32
  All I get because I'll just. Go for the doors when?
• 30:34
  You came up when you came up from America the last time, you
• 30:36
  had a little pan. A little pan.
• 30:38
  Atlantic. Yeah, yeah, yeah.
• 30:40
  You know the apartment too much. Yeah.
• 30:43
  Hey. Wowzers.
• 30:44
  Look at this, right. Wow.
• 30:46
  Here we go. This is a pen, Darren.
• 30:48
  That's a. Pen.
• 30:49
  Darren. When I was.
• 30:52
  Working with Scotch? Oh yeah.
• 30:53
  Because I think they they. Launched the Scotch Egg Club
• 30:57
  like I think 1920172018 and we got invited along to an event
• 31:03
  just across the street from Edinburgh University where they
• 31:05
  did a big dinner, all Scotch Club stuff and it was myself and
• 31:09
  Carell went down and we got treated incredibly well.
• 31:14
  They gave us this like bag for the goodies which I still use
• 31:17
  the bag now I think I might have taking out my like my last trip
• 31:21
  away. Nice.
• 31:22
  Wow, they. Brought us and all these
• 31:23
  cocktail bartenders into this room.
• 31:25
  You had two options. And they were like, all right,
• 31:28
  guys, we're just going to do a blind taste and just everybody
• 31:30
  let us know what your favorite is.
• 31:32
  And one of them was was nice. I can't, I can't remember like
• 31:37
  thinking there's anything particularly standing out about
• 31:39
  it. And then the other one was nice.
• 31:41
  I can't remember much standing out, but it was a little bit
• 31:43
  smoky. So I was like, I'll go for two
• 31:46
  because I can say something. This was prior to my whiskey
• 31:49
  knowledge being as amazing it is now.
• 31:51
  And then they put everyone put their hands up.
• 31:53
  So everyone in the room apart from me and Karel went for the
• 31:56
  smoky one. Everyone went no, sorry
• 31:58
  everyone. Was the non smoky?
• 32:00
  One turned out, one was Deers 12/2 was Johnny Walker 12 and we
• 32:04
  just did a full day and we were like, yeah, we're all This one's
• 32:08
  way better than wild. And the DA was just about.
• 32:14
  It's worth saying just how incredibly generous is that
• 32:18
  gentlemen, This is this is a special release from Penndera.
• 32:21
  So the icons of Wales is a series that have done for quite
• 32:23
  some time. This one is in sweet red wine
• 32:26
  46%. This is number 12.
• 32:29
  This is quite a collectible whiskey.
• 32:31
  A lot of people are collecting these icons of Wales and this is
• 32:34
  incredibly generous. At least fan Davidozi what was I
• 32:38
  was? There you're.
• 32:41
  You're honestly, I've never seen the bottle in person once,
• 32:45
  Morgan, that's far too generous. You're so and we really
• 32:48
  appreciate. You're so kind and thank you to
• 32:49
  everyone for for that thanks to we're going to we're going to
• 32:52
  try and get through these yeah we're going to have to try some
• 32:53
  of these we're going to get through these we're going to get
• 32:55
  some glass we. Should we should save this for
• 32:57
  something? We should save this we'll.
• 32:58
  Send it, save the pen down. Well, we should.
• 33:00
  Save this for perhaps for a future for a future stories of
• 33:03
  event or. I absolutely I will stick that
• 33:05
  you know what a whiskey stories tasting Yeah, that's the bottle
• 33:09
  that was sent up by. By Lance Mario.
• 33:12
  I think that's special enough to roll out as a as a highlight
• 33:14
  reel, yeah. That's good.
• 33:16
  OK, Right. Well, there you go.
• 33:17
  Look at that. We've also said no disrespect to
• 33:19
  the We've got the Glasgow Blend, Connor.
• 33:21
  We've got the Glasgow Blend Compass box edition.
• 33:25
  Yeah, stuff from the Lakes Distillery as well.
• 33:27
  The one Sherry cask. I've got a Cohedia.
• 33:31
  Cask. Yeah, I've got scared to
• 33:32
  pronounce that one as well. I.
• 33:33
  Don't know task, right? Well, let's see the car.
• 33:35
  So Cohede, So coach department. Of blending it looks fantastic
• 33:39
  so. The guys at Coach Paul got in
• 33:40
  touch on the back of large getting so.
• 33:43
  Yeah, the lakes are still there. Yeah, the cask the.
• 33:45
  Cohetia Cohetia is that sexy Sherry?
• 33:48
  Is that another sexy Sherry? Is Ross Bar is stumped here?
• 33:53
  Never heard of the guys. No, no, I've never heard of
• 33:55
  Cole. Cole Hater cast well.
• 33:58
  There we go. I would guess it's some kind of
• 34:00
  unusual look, but actually I don't know.
• 34:01
  I. Mean it's just just incredible.
• 34:03
  So thank you so much for everybody for sending sending
• 34:04
  these in. We're going to, we're going to
• 34:06
  crack into these some point this evening.
• 34:08
  We're not going to get through all of it.
• 34:09
  But yeah, but it's been. Crack the powers I want.
• 34:14
  I want a taste of powers straight away.
• 34:15
  Yeah, let's get let's let's open up the powers, right?
• 34:19
  Legit the the ginger boy. So, Graham.
• 34:25
  What? What?
• 34:26
  A fantastic, though, All right, I wasn't.
• 34:29
  Expecting all this? No, no, that's me.
• 34:31
  I was not expecting all this when Kemp did come and say
• 34:33
  you're going to pick up all your you're going to pick up your
• 34:35
  stuff. But just yeah, magic.
• 34:37
  But as well as that we we put out today.
• 34:40
  Keep it coming. Keep.
• 34:43
  These coming? Listen, listen, we don't drink
• 34:45
  yet. Have you said that we'll drink
• 34:47
  it? Yeah, honestly, thank you so
• 34:50
  much for your generals, alright. That's that's fantastic.
• 34:52
  I'll be the money. Keep it coming.
• 34:57
  But basically we put, we put out a question today.
• 35:01
  So we said we're doing this recording.
• 35:02
  So we did ask questions from listeners, right.
• 35:06
  So we did say the question in the first response I got was
• 35:09
  from Stuart Barley Baxter struggling for material question
• 35:14
  mark. Let's spend 10 minutes talking
• 35:18
  about. Yeah, yeah, struggling for
• 35:21
  material right now. I mean, you know, there's a few.
• 35:24
  Yeah. No, we're fine.
• 35:26
  We're. Not.
• 35:28
  But yeah, the Facebook group as well.
• 35:32
  Now Charles Cook got in touch and this is an actual proper
• 35:35
  technical question. I think someone like that Chuck
• 35:38
  could could get Charles Cook. And name is, I recently bought a
• 35:43
  Blind Summit bottling of Daluni Dalun.
• 35:45
  Sorry, it's described as waxy Dalun.
• 35:49
  I also have the Thompson Brothers Dalian which is a W on
• 35:52
  the label which I'm told indicates waxy.
• 35:55
  None of my other 6 bottles of Dalian are described as waxy.
• 35:58
  I've never discovered whether Dalian have different production
• 36:01
  processes that produce waxy and non waxy versions.
• 36:04
  Can anyone like me? Now, before you get started, is
• 36:07
  that baseball cap on your head? Is that the waxy Badger?
• 36:11
  Yeah, I think so there. You go.
• 36:12
  Thompson Brothers. Thompson Brothers Waxy Badger.
• 36:15
  Yeah, OK, do do do waxy. Different Waxy.
• 36:19
  Really. Good question because it was it
• 36:22
  was only for a prolonged period of time.
• 36:24
  If I understand. I believe Lynkwood was going
• 36:27
  through renovations. Oh.
• 36:29
  Right. And they needed to maintain the
• 36:32
  level of waxy production for blending processes.
• 36:35
  So. So you.
• 36:36
  Yeah. So they did something with the.
• 36:39
  Production at Dow you to compensate for the loss yeah
• 36:41
  they. Changed the production on the
• 36:42
  maintenance. So that there is a deliberate
• 36:45
  time period where Dow, you and I believe.
• 36:47
  It was linked I'm that might not be exactly correct and again.
• 36:51
  That's interesting. I also say I don't know this for
• 36:53
  a fact either. My understanding was from online
• 36:56
  forums etcetera because I did look into this a little bit.
• 37:00
  For your 40 pals that got really, really excited about I
• 37:02
  love it still. You leave them alone, that's
• 37:05
  one. Guy.
• 37:10
  I believe when so a lot of Clay leash Johnny Walker Gold
• 37:15
  disappeared for a while and then it came back.
• 37:18
  You remember Johnny Walker gold come back, it came back with an
• 37:20
  age statement, etcetera. And they also at one point we're
• 37:22
  looking at Clay leash and how much Clay leash we're putting
• 37:25
  into the Johnny Walker blends. It is one of the corners of
• 37:27
  Johnny Walker. My thoughts were that there was
• 37:31
  made a specific style of Daluin for a period of time that I'm
• 37:35
  not sure of to try and replicate what they were going to take out
• 37:40
  in terms of production from Clay Leash, which was a waxy spirit.
• 37:43
  And they were going to use that distillate from Daluin to fill
• 37:46
  that gap. So my understanding is it was a
• 37:48
  Johnnie Walker Gold specific thing, which again, I might
• 37:51
  which might not be correct. And basically they were using
• 37:55
  too much of the valuable clay leash for blending, which
• 37:58
  obviously still are. And if actually we can, the
• 38:00
  flora and fauna as we know just bottle a lot less flora and
• 38:04
  fauna. Yeah, because.
• 38:05
  I mean, I've had the Dial U and Flora and fauna about 16.
• 38:08
  Yeah. That wouldn't be classed as
• 38:09
  waxy, no. No, no, I don't think you're
• 38:11
  boisterous it. Was yeah.
• 38:12
  So yes, I mean wax, I mean, so how do you make a waxy guy
• 38:15
  that's a waxy? Is that that can't be done
• 38:18
  through maturation, is it? It's done through distillery.
• 38:20
  That's you normally. When you're looking at texture,
• 38:22
  you're looking the shape of your stills, and nobody's changing
• 38:24
  the shape of their stills. That's exactly it.
• 38:26
  Do you know so? They make a change in their cut
• 38:28
  points. I'm assuming it could be.
• 38:30
  Cut points could be barley variety if you want to believe a
• 38:33
  lot of new trendy distilleries. Yeah, I don't know is the honest
• 38:37
  answer. Yeah, it's a really, it's a
• 38:38
  really cool question. Great question.
• 38:40
  Well, I. Mean, I mean we know for a fact
• 38:42
  I mean the new Blind Summit release that's an 8 year old so
• 38:47
  that. Would mean when this was
• 38:49
  happening, so they. Were still making waxy stuff in,
• 38:52
  you know, 20/16/2017. And so I think that's when they
• 38:56
  were doing a big push with older gold, the platinum, et cetera,
• 39:00
  like I think, I think it was Johnny Walker related.
• 39:04
  And so. And so basically now you have
• 39:06
  never produced a official bottling of this waxy.
• 39:09
  No. But they've clearly sold casks,
• 39:11
  yeah, and used it for blending. And I think that all kind of
• 39:14
  aligned but. It's cool that these kind of
• 39:16
  casks are appearing in independent bottlers.
• 39:18
  Yeah, it's something completely a. 100% something and it's a
• 39:21
  good DRAM. The flora and fauna.
• 39:23
  I think Ali Baxter used it as one of his, what, 3 drums?
• 39:26
  I want to see a little hot tub overlooking the distillery
• 39:29
  because. We're like the first in the 1st
• 39:31
  1070 seals I bought really value in 16.
• 39:34
  Cause a drama never had an awful lot I.
• 39:36
  Would have thought you'd be all about it.
• 39:38
  Yeah, absolutely. Really.
• 39:39
  Yeah, absolutely. Sherry I mean, maybe not so much
• 39:40
  now, but like it was. I don't.
• 39:43
  I'm not. Chuck's right.
• 39:44
  It's very much, I mean, I had AI had a bottle and I actually just
• 39:47
  really like that Aberlour and bourbon and and you know, I'm
• 39:50
  trying. That and I get scores.
• 39:51
  I. Don't know what the raw The raw
• 39:54
  that's 100% bourbon mature for a year.
• 39:56
  What's the other kind of? Shot, Yeah.
• 39:59
  What's the other? What's the other?
• 40:00
  Sherry Florin, faunas dao Euan and.
• 40:03
  Blairathel. And.
• 40:05
  Ben Renis so. I had a Ben Renis and a Dao Euan
• 40:09
  in the house and I've I've got through both of them, but they
• 40:11
  were both I got one after the other as my like Sherry whiskey
• 40:15
  and it was just. Genuinely love the florin I was
• 40:17
  at Blair I. Do as well that.
• 40:18
  Was at Blairathel 2 weeks ago. Yeah.
• 40:21
  And obviously that's probably ties into people using stuff
• 40:25
  mostly for blending because it's a Bell's distillery as we've
• 40:27
  discussed before. But 99.7% of their production
• 40:32
  goes to blending 0.3%. It just goes to.
• 40:36
  The foreign, foreign I'm like, so how much for our foreigners
• 40:38
  even? Sure.
• 40:39
  I'm saying for how much, it's only in the UK market as well, I
• 40:42
  don't think. 2. Million litres a year, two and a
• 40:44
  half million. Really.
• 40:45
  Yeah, 'cause I'm. I'm sure I asked the.
• 40:47
  Question. I think it.
• 40:47
  Was I? Don't think foreign fauna goes
• 40:49
  to the USI think it's, I think it's very hard, hard for people
• 40:52
  in the US to get these releases because I'm sure I've seen it
• 40:55
  online, people saying I've never seen this.
• 40:57
  Yeah, I'm in the US and I think it's very limited in terms of
• 41:00
  which kind of world markets they go to.
• 41:02
  But I just. From.
• 41:03
  A kind of non whiskey related point of view.
• 41:06
  I just like the labels. I just like.
• 41:08
  The. Like a wee badger or a wee
• 41:11
  Otter, A waxy badger. Hi.
• 41:13
  Well, there. Yeah.
• 41:15
  Well, look, big shout out to Charles Cook for that.
• 41:17
  So thank you very much. So the first question on the
• 41:23
  Facebook group was from Craig Darling.
• 41:25
  I have to say it, Craig, like a doyen of the of the Facebook and
• 41:30
  when he did his 60 snippets, because Craig, as you're
• 41:33
  listening to this, fingers crossed, hopefully, Yeah, you
• 41:36
  know, oh, the, the the wife is the current wife's having a
• 41:39
  second baby and he's waiting for a drum.
• 41:42
  So every week on the whiskey stories, the the, the, the, the,
• 41:46
  the weekend drum roll call Craig is having over the last two or
• 41:49
  three weeks, he's been patiently waiting and posting what he's
• 41:52
  had. But it was a frozen cream egg
• 41:55
  out of frozen cream egg as a nod to your dad I guess.
• 42:00
  That was terrific. If you have you haven't seen the
• 42:02
  Nicole Leslie episode, Watch the bet where we get disgusting
• 42:05
  Angus's dad's habits of how he eats a cream egg.
• 42:08
  Well worth it. And my my mum had a good
• 42:10
  chocolate Nicole Leslie calling my dad a psychopath that.
• 42:15
  Bollington was so interesting because we got frozen eggs and
• 42:18
  tea in the park. Yeah.
• 42:21
  But but Craig, Greg, he did a snippet sippet score at 62nd
• 42:25
  Whisker review of a Frozen Creme on a Friday night because he's
• 42:29
  just waiting desperately for for his for his second child to come
• 42:33
  along so he can have a drama. And I do believe he's got some
• 42:35
  drams lined up for that. So I'm excited to see all of it.
• 42:37
  Obviously hope your current wife's absolutely fine and I
• 42:39
  hope everything's going well. But best for.
• 42:41
  The wife and the baby. Yeah, first question.
• 42:43
  He was the first question on the Facebook group.
• 42:45
  Does it need to be whisky related question?
• 42:47
  If not, I have a question. Which host would most likely win
• 42:51
  in a fight between themselves versus 100 duck sized versions
• 42:54
  of themselves? Now first of all, I could tell
• 42:56
  you that Ross would lose because the ducks are taller than him.
• 43:00
  Well, that's it in terms of in terms of the difference in
• 43:02
  height between a duck sized versus themselves and their
• 43:05
  acts. Themselves, Ross.
• 43:08
  I didn't give the question, she thought.
• 43:09
  I'll concede. I'm OK with that 100.
• 43:13
  Ducks running it, Ross, he'd be terrified.
• 43:14
  Like, guys look at the size of really, I'd see the Jurassic
• 43:17
  Park where they're running away from the from the transition
• 43:19
  echoes of. Wowser.
• 43:21
  Wowser, but then also George, George Braley, he he asked a
• 43:27
  question. It said what would if there was
• 43:30
  only one of the whiskey. So these guys who would win in a
• 43:32
  fight have the best chance against 100 gorillas.
• 43:35
  Let me tell you right now, George, right, there are 100
• 43:37
  gorillas right now sitting try to plant how they're going to be
• 43:40
  Angus in a fight, right. I've seen him with his shirt off
• 43:43
  of a share the room and then down the castle.
• 43:46
  There's one man that you know, he has a gorilla, that's for
• 43:50
  sure. But yeah, truck fancy yourself
• 43:52
  against the 100 duck sized versions of yourself.
• 43:56
  Struggle being myself, I don't want to be around in 100
• 43:58
  versions of myself the. Mannerisms of 100 I think
• 44:05
  Chuck's anxious of it. Is that how I made I think I?
• 44:08
  Think it would just be like a massive sigh. 100 hundred.
• 44:11
  Little chucks of an existential crisis.
• 44:15
  Sorry we couldn't give you a more definitive answer.
• 44:17
  There came somehow the answer. No, no Robert Bart, your dad.
• 44:21
  If you could request a bottling from any distillery, what would
• 44:24
  it be? EG mine would be one more 18
• 44:26
  year old 100% bourbon cast strength or perhaps Tam do.
• 44:30
  Or maybe and he doesn't know answers for sure, so if you can
• 44:33
  request so. So for myself if.
• 44:36
  You can say that I'm going to, I'm going to request, so a
• 44:38
  request a bottling for any from any distillery.
• 44:42
  So you can, you can contact any distillery right now and say I
• 44:45
  want that bottling what you're going to get.
• 44:48
  Probably. And why?
• 44:52
  Ultimatum because I go on about it all the time because how
• 44:54
  delicious it can be. I've desolate when they were
• 44:57
  producing more malt than anybody else from the rest of the world.
• 44:59
  Just got a real funk to if it's matured again.
• 45:02
  Refill right now, tomorrow I want something 1 bottle of it.
• 45:08
  I would like a first fell bourbon Balandalic.
• 45:11
  I still can't get over trying the cast samples from last year.
• 45:15
  It's a new distillery. I know nothing about it other
• 45:17
  than it was opened by the king, which pisses me off more than
• 45:19
  anything else but. Actually, it's there.
• 45:21
  It's right beside you. Yeah, Oh my God, the 61.1% is
• 45:29
  not this. This was my drama of the year
• 45:32
  last year. That was my drama of the year
• 45:35
  last year. And I'm sure Kev won't mate it.
• 45:40
  Just sounds like I'm sure I've just seen about it now.
• 45:42
  And and that would, if I could get a Ross Bar bottle on
• 45:44
  tomorrow, 1 bottle of it, that's what I would choose.
• 45:46
  What would you do? Oh.
• 45:47
  Wow, right. I'll tell you what I'll do.
• 45:49
  You've mentioned tomato. I'd I'd get the tomato and six
• 45:52
  year old virgin oak. Let me try because I'm waiting
• 45:55
  on them. I've ordered.
• 45:56
  I've ordered by the way, did. You pinch my sample of that
• 45:58
  because I can't find it anywhere.
• 45:59
  No, you drank it. I don't.
• 46:00
  Remember drinking it? You did, damn it.
• 46:04
  Definitely drunk it. I've asked.
• 46:05
  I've had. People asking Rob, I was asking,
• 46:07
  yeah. Well, actually we're in the
• 46:08
  process of negotiating this was we're negotiating with the
• 46:11
  tomato distillery. We're waiting to hear back.
• 46:13
  I have I have put in a request for a certain amount of of
• 46:16
  volume. It's whether they can fulfill
• 46:18
  that and they want to. So if anyone's listening up in
• 46:20
  tomato and please yeah, let me know because I'm I'm champing at
• 46:25
  the bit. That would be the drama.
• 46:26
  If I'm literally, I have literally phoned the distillery
• 46:29
  and said can you get me a bottle of that because it was a belter
• 46:31
  and what I'll. Say is I love the fact that our
• 46:34
  listeners and our viewers on that podcast, people that are
• 46:36
  viewing it online, Senior reaction said.
• 46:40
  That's got to be good, that. Was good just.
• 46:41
  Off you and it was. Very, very good and I'm just
• 46:43
  hoping that we can get by the. Time you 2 tried it, there was
• 46:45
  none left in the glass for me I. Was I was so nice.
• 46:48
  Felt about that tonight when we were off a donut with you.
• 46:51
  Yeah, which I had had before which?
• 46:53
  You all scared state like oh I've actually already had this
• 46:56
  before. God, God, God, but I guess what
• 46:59
  you, what you I, I'm really struggled with this.
• 47:02
  I, I, I thought, I kept trying to think of things and then I
• 47:04
  looked them up and they actually existed.
• 47:06
  So, but it still doesn't matter. I was, I was, I was thinking
• 47:10
  like, you know, because I just, I would love to try like a sort
• 47:14
  of half peated, semi peated McAllen just to see what it
• 47:17
  would be like because but then I looked it up and there is
• 47:21
  something like that that exists. Do you remember?
• 47:23
  That bottling we used to have, the one with the really funky
• 47:26
  glass cork. It was unspecified distillery
• 47:30
  no, but I've. Had I, Hadn't I?
• 47:31
  Would like to try this, I hadn't.
• 47:33
  Under score space side M You've peated before, yeah?
• 47:37
  There you go. So I something like that just as
• 47:39
  an. Executed cast, Yeah.
• 47:40
  Some I mean, it's sounds ridiculous to go for a McAllen,
• 47:43
  but like just something else on it, something I love my heavy
• 47:46
  Sherry, but like something well, I better Pete in it I'd.
• 47:48
  Love to. Try it.
• 47:49
  Try something. You've.
• 47:50
  Never tried before. Exactly, Charles.
• 47:52
  There you go. Chuck's answer?
• 47:57
  I don't know, maybe like 1980s Longbourn and red wine cask or
• 48:01
  something like that. Red wine, yeah, I think it'd be
• 48:03
  pretty cool. Or just like, I mean, if it was
• 48:07
  for people. That don't know Longmourn while
• 48:09
  in 1980s Longmourn. I mean, one of the best risks
• 48:12
  I've ever had was 1983 Longmourn bought by G&M.
• 48:15
  That was kind of like knackered so.
• 48:17
  Gordon Macphail. Yeah.
• 48:18
  Yeah, Gordon Macphail, sorry. Yeah, no, it's fine.
• 48:21
  And that was like, I think about it all the time.
• 48:23
  So it. Was about the Sperrit character,
• 48:27
  was it I? Was like, it was fantastic.
• 48:29
  Really, really good. Like you.
• 48:30
  Taste a note from that drum. Oh.
• 48:31
  Like the most well aged strawberry laces of all time.
• 48:35
  Like, well aged. The most well aged strawberry
• 48:39
  laces Chuck can. I also say I was in a bar in, I
• 48:43
  was in a bar in New Zealand and I walked in and they had it,
• 48:48
  they really on the bar and I went like, can I?
• 48:53
  And it was only like this much left in the bottle.
• 48:54
  There's nothing I said, can I get that?
• 48:56
  How much is it? And the guy was like, I don't
• 48:59
  know, looked on the menu was like, it's like $8.
• 49:04
  And I was like, yeah, I'll have that cork snapped when he pulled
• 49:07
  it off. And then he like unscrewed, like
• 49:10
  got a Corkscrew out and they said I'll just filter it for
• 49:13
  you. So there's no bets.
• 49:15
  I was like, no, that's fine. I'll chew the cork.
• 49:16
  Yeah, I said. That's fine.
• 49:17
  He's like, no, no, I'll do, I'll put it through the filler for
• 49:20
  you. He, I think he'd got the, got
• 49:23
  the measure, took a sip of it and tastes like, absolutely.
• 49:27
  It tastes like peated whiskey. And I was like, what the Hell's
• 49:29
  going on here? And he was like, Oh yeah, I was
• 49:30
  just making a batch of like, like Lagavulin old fashions.
• 49:37
  Put it through the. And I, I was livid.
• 49:40
  I like I couldn't even see. Smoky, well aged strawberry
• 49:43
  Oasis ruined it. Smell exactly like I remember it
• 49:47
  smelling and then as soon as it tasted it tasted like and I was
• 49:51
  just I could cried man that's. The saddest?
• 49:55
  Right, Connor O'Keefe, who sent us the how the power.
• 49:57
  How's the powers going down, lads?
• 49:59
  Actually. I don't know.
• 50:01
  Liquid gold, I mean. I bought a bottle this year in
• 50:05
  lockdown. It did not last long.
• 50:07
  Really. Yeah.
• 50:08
  Well, when I went, occasionally I have to go to Ireland because
• 50:11
  I'm married to an Irish girl. So, but if you go currently
• 50:15
  married, we currently married. But if you go to a supermarket
• 50:17
  there, I mean it's. Everywhere, isn't it?
• 50:20
  Everywhere I mean. It's.
• 50:21
  Ubiquitous as something like famous grouse or bells.
• 50:24
  Yeah, I actually I. Actually liked the nose and now
• 50:29
  I don't like it as much. What's that?
• 50:32
  Well, initially I thought it was quite light and sweet.
• 50:34
  I think that's because of what I had in my drum previously.
• 50:35
  Well, corner corners, I thought. It'd be quite thin, but actually
• 50:38
  it's double. It's not.
• 50:39
  Thin, it's decent, it's not well.
• 50:40
  Connor who sent that in has asked us if you were to divide
• 50:44
  up the whiskey regions, Connor, how would you do it?
• 50:50
  Would you keep space site as a single region?
• 50:52
  Would you go by style geography, independent or corporation?
• 50:56
  So basically said we're not using whisker regions anymore to
• 50:59
  describe Scotland. So Ross, see, when you go back
• 51:01
  to I went. I went a bit controversial.
• 51:03
  My thought of this. Well, see.
• 51:04
  When see, when you go back to Scotch and Angus and I are
• 51:07
  there, we order the tasting and you've come over with your
• 51:09
  little barrel top with all this regions of Scotland on it and
• 51:13
  you set us down and talk us through it, right.
• 51:15
  If you were to take the, Oh well.
• 51:16
  That I know. I changed my answer.
• 51:18
  Here's my honest thoughts about modern whiskey.
• 51:21
  Now, we've talked about the maybe the lack of relevancy of
• 51:24
  regions, but there's also so many distilleries.
• 51:26
  We were at Glen School Studies recently who really lean into
• 51:29
  the region. Yeah.
• 51:30
  It's really important to their marketing.
• 51:31
  Exactly. Yeah.
• 51:32
  I have decided that I would like the western regions to be
• 51:37
  mainland and island. Oh, just that's it.
• 51:42
  If you're a historic distillery you could be a mainland whiskey
• 51:45
  with a space side style. You want?
• 51:47
  OK, Yeah, or. With a XYZ, with a lone style,
• 51:49
  with a West Coast no. Because then you're still
• 51:51
  keeping the regions if you're still putting that in, but I.
• 51:53
  Want I. Bet you're saying he's keeping
• 51:54
  the regions it was. I'm OK.
• 51:56
  I'm OK if you're a old distillery saying I'm going for
• 51:59
  the I'm a mainland malt, which I like the name of.
• 52:02
  Mainland, mainland. Malt, I think mainland malt and
• 52:05
  a space side style. I'd be OK with that.
• 52:07
  But then. What's the space size style?
• 52:09
  This is where we get a problem. Isn't.
• 52:11
  It but I'm saying genuinely I would not mind it if I didn't
• 52:14
  already know about whiskey regions to have mainland and
• 52:18
  islands and then islands will call themselves what they want.
• 52:20
  But that's that would be my controversial take.
• 52:24
  I guess something. That makes any sense, but.
• 52:26
  Really, do the lines make sense now?
• 52:28
  No what? What is the Highlands, Charles?
• 52:31
  It's an area of land. But it's pretty much everything
• 52:33
  is about. From a taxation probe.
• 52:35
  Well, was it was it because I wrote, I did a deep dive on it
• 52:38
  for the newsletter and I really like I did it after and it was a
• 52:41
  bit tongue in cheek, but it was basically me saying I'm planting
• 52:44
  the flag for Fife whisky. Reason why Chuck gets really
• 52:46
  annoyed. Was it a player?
• 52:47
  What was it a reason player time was it?
• 52:49
  You said no, serve your time, do your time.
• 52:53
  Yeah, right. OK, I don't.
• 52:55
  Mind the idea what I didn't like as you were focusing the
• 52:57
  concentration of distilleries and so my argument was that Duff
• 53:00
  down should then be. Well, if the problem you've got
• 53:02
  with regions, what used to happen is regional.
• 53:05
  Regional was done as a flavour profile, right?
• 53:07
  What you could say is you can identify a highland, you can
• 53:09
  identify a space side, you can identify an island, you can
• 53:12
  identify a low and I I. Disagree.
• 53:14
  Campbelltown, yeah, but nowadays you can't, right.
• 53:16
  Yeah, I mean, but I think it was only up to 2000 and six, 2009
• 53:20
  that space side was actually officially recognised.
• 53:22
  Yeah, as a as a, as an actual, as an actual region.
• 53:25
  But I think I think I think what you So what Connor was saying is
• 53:28
  quite interesting is there are almost things you.
• 53:30
  Could use to. Divide distilleries now that are
• 53:33
  as as important as a region, for example, I think you could
• 53:36
  probably say were you a distillery founded before 1990?
• 53:41
  Were you a distillery founded after 1990?
• 53:44
  And that's as big a dividing line now as I was going to say.
• 53:47
  Ireland and the mainland whiskey age would be an interesting one.
• 53:49
  Yeah, I mean. You could do it by constituency,
• 53:52
  have you? Parliamentary constituency you
• 53:55
  could my council ward area. Well, that's where space side is
• 53:59
  defined. It's in the Murray Council.
• 54:01
  There you go. And so a lot do while space side
• 54:03
  is this area so don't know has to be in the Murray Council.
• 54:05
  Remember the guys at Glenn Scooter were saying was are not
• 54:07
  a whiskey distillery That's very close to to Campbelltown, but by
• 54:12
  the by the actual official lines you were.
• 54:14
  Like you'd be too far away there's. 3 miles, Yeah, I
• 54:17
  propose you're 3 miles. Yeah. 3 miles. 3 miles outside
• 54:20
  what we're. Brewing, I believe we'll start
• 54:23
  to distill and we'll be another but.
• 54:24
  I actually found out they were just outside the region, so
• 54:27
  yeah, they wouldn't be able to call so.
• 54:28
  I've given you my answer, Mainland and Ireland.
• 54:31
  What's your answer, Graham? 5 for NO55, just No 5 for the.
• 54:38
  Rest. No, I really like when Simon
• 54:42
  Smith talks about curating the. He talks about curating the
• 54:46
  flavour or. The.
• 54:47
  Yeah, as flavour, yeah, as flavour, yeah, Yeah.
• 54:50
  I think if you look at a back bar and you would say right,
• 54:53
  we'll start with heavily pitted on this side and there's a sort
• 54:56
  of and the load you go or heavily shed on one side to Barb
• 55:00
  Total Barber on the other side and further down you've got
• 55:03
  you've got then. What?
• 55:05
  Do you want then right the way up to right the way down to
• 55:07
  petered? So you know bottom shelf, bottom
• 55:09
  left shelf is going to be down. For petered.
• 55:13
  But like bottom left is going to be a Lefroy and apx cask right?
• 55:17
  But then you know bottom right is going to be no, no, no,
• 55:23
  bottom right would be bottom right would be our beg 10 or no
• 55:28
  be king lassie raw because it's you're.
• 55:30
  Working like the flavor wheel. One thing I would say in it
• 55:33
  really it does kind of irritate me from a geography and a
• 55:36
  geography pedants point of view is that Glenn Going and Deanston
• 55:40
  are Highland malts because they are South of the highland
• 55:43
  lowland bound boundary fault. Exactly.
• 55:45
  Kind of annoys me a little bit. I.
• 55:47
  Totally agree and I said it. That's why my my thoughts are
• 55:49
  instead of getting super negative.
• 55:51
  Are you on the mainland? Are you not?
• 55:52
  Mainland, I like that, but I would take your.
• 55:54
  I would take your. Space.
• 55:55
  I would like an answer I'll. Take yours.
• 55:56
  Actually, no. Don't.
• 55:57
  No, no. I'm going to fight fight
• 55:59
  flavour. Flavour divided by flavour.
• 56:01
  I like it. Flavour.
• 56:01
  I like it. There you go.
• 56:03
  And flavour. My only thing with flavour.
• 56:05
  And I think that's interesting. My brief period for the malt
• 56:07
  whiskey society. Oh.
• 56:08
  God, I forgot you earlier they. Decided to put every whiskey in
• 56:11
  a flavour category yeah and so they found that people are
• 56:15
  reading the out turns and before the whiskey's out, the orange
• 56:18
  category, which is normally heavily shedded, was selling out
• 56:21
  online straight away, right. People were then starting to not
• 56:23
  select certain flavour profiles if you were a distillery like
• 56:28
  Kings Barns and Kings Barns said we're going to put ourselves in
• 56:30
  the farm, a flavour cafe. Yeah, and.
• 56:33
  That becomes not popular. Then they're going to change
• 56:36
  their flavour category to something else.
• 56:38
  Yeah. But then that that's, that's
• 56:39
  supposed like that's just supply demand, isn't it?
• 56:41
  Correct, Correct. And people like being niche as
• 56:43
  well. So you're happy to go with mine?
• 56:45
  Sorry, mainland. No, I do, but I would change
• 56:47
  from yours is I wouldn't even put no, I wouldn't put there.
• 56:51
  I wouldn't put like traditional space sides.
• 56:53
  I would say I'd put the area I was what I would say is not to
• 56:56
  like. So I would say like I would say
• 56:59
  mainland for for Glen FedEx like mainland Dufton style fair.
• 57:03
  OK, I don't mind that. Yeah, yeah, I don't.
• 57:05
  I don't mind that that. That implies that there's a
• 57:07
  specific style in Dufton. Well, well, that brings back.
• 57:10
  A lot I wouldn't. Even mind if.
• 57:12
  You're really. Going up, you're going really
• 57:14
  into historic regions that all space sides.
• 57:17
  Why not get from? 1824 and older would go back and
• 57:22
  say we'll put Glenn Levitt in front.
• 57:24
  Why don't you show their problem?
• 57:25
  But why don't you? Take away from like
• 57:27
  geographical. If that is, it doesn't make a
• 57:30
  difference in this point in time.
• 57:31
  Why not do like technical? So do peated fermentation times
• 57:36
  yeast variance. Like.
• 57:38
  Based on location, like you could go distiller's yeast.
• 57:40
  Who's all using distiller's yeast?
• 57:42
  Who's using their own yeast variance?
• 57:43
  Who's doing? Short term of that as some the
• 57:45
  new distilleries are doing all of it.
• 57:47
  Yeah, which is sick. So how?
• 57:49
  So how are you going to say like sick new distilleries, boring
• 57:52
  old distilleries? No.
• 57:54
  You're back to my designation, so.
• 57:56
  So, So what? So your flavour profile left I
• 57:58
  guess. No, no.
• 57:59
  No mine, mine just go to the council route, Council council
• 58:03
  tax band and that is the political party.
• 58:06
  As your MP. There we go A.
• 58:08
  Band. Council Times by.
• 58:14
  So how are you spun up? No.
• 58:15
  I I reckon, I reckon the way I reckon, I reckon there is a big,
• 58:19
  big designation. And are you a, and I hate the
• 58:22
  word, but are you a legacy distillery, IE founded pre 1990
• 58:26
  or are you a new distillery say say post 1990?
• 58:29
  I think that's probably where you'd stick the yeah, I think
• 58:32
  you'd stick the Chucks. Disagreeing with me here.
• 58:34
  Legacy be I mean 1990s a fucking baby man that's.
• 58:39
  Yeah, Adam, yeah. Are we saying 1950s onwards as
• 58:42
  modern? I mean, I think you have to look
• 58:43
  at the process should make it legacy you if you're, you know,
• 58:46
  I think gas fired and using those kind of characteristics,
• 58:51
  the production style might be more of the legacy of.
• 58:54
  The world well. You store.
• 58:58
  Have you store your cats are? You done it are you done it?
• 59:05
  Are you? Yeah, but I mean, it's
• 59:07
  interesting. Another suggestion, another
• 59:09
  suggestion Connor had was do you divide it by company?
• 59:12
  So what you could say instead of instead of new or old.
• 59:15
  Are you an independent whiskey distillery, IE are you some, are
• 59:19
  you a distillery own, you know, one single company, one single
• 59:23
  or are you part of a group of distillers that.
• 59:25
  Because I would go into a wishy shop and I'll go, I'll try.
• 59:28
  I want to buy a new bottle today.
• 59:30
  Can have a look at your independence.
• 59:31
  I would. I probably already asked that.
• 59:34
  But then I would argue that's not that's not a fair
• 59:37
  justification of how to make a regionality thing, because then
• 59:39
  some I agree. But we're not about.
• 59:40
  Any of this is for we're. Taking the regional incredibly
• 59:42
  fair. Chuck, you've said all the new
• 59:44
  guys that are experiment are really, really cool and also
• 59:47
  they they kind of did well that. No, maybe they did.
• 59:51
  Great question from Connor. I hope that was as entertaining
• 59:53
  to listen to as it was to debate.
• 59:55
  JHL 1086 got in touch on Instagram.
• 59:59
  If you could have a dream whiskey trip, who would you take
• 1:00:02
  and where would you go? Who are you taking with you?
• 1:00:06
  How many? People.
• 1:00:08
  Well, shall we say it's, shall we say it's the four of us.
• 1:00:10
  And we get, we get. We'll argue who comes with us,
• 1:00:13
  we get. Plus 1A.
• 1:00:14
  Plus one, are we not one? Are we, are we saying a + 1
• 1:00:17
  each? Are we taking 1 + 1?
• 1:00:19
  We've got we've got 1 space left plus one.
• 1:00:22
  Nah, the whiskey wagon is not big enough.
• 1:00:23
  I reckon we've all got to agree on the person.
• 1:00:26
  That's tough. That's going to be a next guess.
• 1:00:27
  It would have. Been quite good, plus three
• 1:00:29
  rather +4 so. One person is going without
• 1:00:32
  theirs. Are we?
• 1:00:33
  Are we? Are we?
• 1:00:33
  Wait, wait, Do we? Because.
• 1:00:35
  I'm going to say you can say yes or no to them right now, but
• 1:00:38
  Bobby Bars I was. Literally about to say I was
• 1:00:40
  about to say you do this for your dad.
• 1:00:42
  So what we're going to do is, I'm afraid, sorry Bobby, for
• 1:00:44
  less if you're listening, but yeah, get your name.
• 1:00:46
  Well, but I think what we should do is if.
• 1:00:50
  Sponged enough? WW person or celebrity and that
• 1:00:56
  way then it means that you know no one's getting offended where.
• 1:00:59
  Are we going for some formal? Right.
• 1:01:00
  Well, I mean, I think I'm probably the only person in this
• 1:01:03
  room that's never been to Isla. I've never been.
• 1:01:05
  Oh, there we go. So 50% never been.
• 1:01:09
  There we go. I'm going to joy so.
• 1:01:12
  I was definitely on my list now that I'm absolutely delighted to
• 1:01:16
  announce to everybody that I'm a huge fan of the Beated Beated
• 1:01:19
  Whiskey I've. Never been the sky.
• 1:01:21
  I've never been to most. Places I've been in the sky, but
• 1:01:24
  not in a whiskey capacity, I've seen the sky.
• 1:01:26
  I've never been in the sky. I've.
• 1:01:27
  Seen more of Japan than I have. You can.
• 1:01:28
  Drive to sky. What about India?
• 1:01:30
  I could take you to India. None of us have.
• 1:01:34
  Been there you go. Angie's has been on a tour with
• 1:01:36
  me in India. I've been.
• 1:01:37
  I've been, but I've never been to any whiskey.
• 1:01:38
  This already. Listen, I would be willing to go
• 1:01:40
  back to Isla. I know I was there last week,
• 1:01:43
  but I'd be willing to go back to Isla.
• 1:01:45
  Well, here's India, Oh. No, there you go, golf.
• 1:01:48
  Chuck, every nation kills you over there.
• 1:01:52
  There might be Ross sized ducks. There might be an off.
• 1:01:54
  Well, here's another There's a new Ziller.
• 1:01:57
  Over there. Who's smoking his own barley
• 1:01:58
  sheep shit? We should definitely.
• 1:02:00
  In terms of destination. This isn't your wet dream, but
• 1:02:03
  here's another. Sorry, I'm going to realize too
• 1:02:05
  far. He's going to realize any of the
• 1:02:07
  destinations being Chuck's choice.
• 1:02:09
  Here's another, here's another, here's another suggestion.
• 1:02:12
  I know that from Glasgow Airport you can fly, get a morning
• 1:02:15
  flight Campbelltown and you can fly back in the evening.
• 1:02:19
  So why? Why don't we?
• 1:02:21
  Why don't we go to Campbelltown Campbell?
• 1:02:22
  There's a shit hole in it and I shouldn't say that, but.
• 1:02:25
  What I'm saying is we only have to stay a day there, no?
• 1:02:27
  I'm saying, I'm saying we go off the mainland.
• 1:02:29
  Yeah, I think Orkney or Isla or Sky.
• 1:02:31
  Orkney would be quite fun. But I've never done Orkney.
• 1:02:35
  But, but do we have to say in Scotland, I also feel like.
• 1:02:38
  No, but we're gonna. Orkney's got like two options,
• 1:02:41
  yeah. Because what?
• 1:02:42
  How good are they? Yeah, because thing is how?
• 1:02:44
  Good are they? Chuck is.
• 1:02:44
  Chuck, right? If we box as clever, right,
• 1:02:46
  we've had people send us whiskey.
• 1:02:47
  Someone listening might go. I'll send these over to
• 1:02:50
  somebody, right let. Me fly up to L again.
• 1:02:53
  Let. Me, let me try and convince you
• 1:02:55
  of Orkney. Right.
• 1:02:56
  OK, I've been torn. Only Angus has been before.
• 1:02:59
  Passing forward, yeah. So Angus can.
• 1:03:02
  Just. Introduce us to the locals.
• 1:03:04
  Must be. Really good scuba scuba.
• 1:03:06
  I can't equalize. I've been scuba, I can't
• 1:03:08
  equalize. My ears will pop so I can't do
• 1:03:10
  it. That's off the table.
• 1:03:12
  I'm so sorry. I'm so sorry all the World War
• 1:03:17
  Two. Please before I mentioned first
• 1:03:21
  source before. I mentioned either distilling
• 1:03:24
  it, but nobody can eat scuba. I can't.
• 1:03:29
  I can't go back. I can't go any deeper.
• 1:03:30
  What am I going? To do if there's a fun I.
• 1:03:35
  Heard that Scapa is a great tour in Highland Park Yeah, it's
• 1:03:39
  obviously a distillery that we would always and.
• 1:03:40
  The thing is, thing is imagine right?
• 1:03:42
  Actually, let's box clever here, right.
• 1:03:44
  If we are going up right now, be remind we've got to pick a
• 1:03:47
  guess. We're running out of time here.
• 1:03:48
  We're already being recorded for about right.
• 1:03:51
  So if we're going to, we're getting another whiskey wagon,
• 1:03:56
  Yeah. And we're jumping on a ferry.
• 1:03:57
  Yeah, right. So imagine if you're going all
• 1:04:00
  the way from Edinburgh to where do you get the Where do you get
• 1:04:02
  the ferry from Angus? You're from Aberdeen, you can
• 1:04:05
  get. It from Aberdeen you get it from
• 1:04:09
  right so we're driving all the way from Asia we're all driving
• 1:04:11
  all the way from thanks Angus we're driving all the way
• 1:04:13
  Edinburgh up to scrubs that scrubs that scrubs that annoying
• 1:04:16
  me the place So what that's about 5 how many distilleries
• 1:04:20
  could we pass on the way up but not even no but.
• 1:04:22
  That's not the question, no. Oh, but think about the trip,
• 1:04:25
  all right. Weird, because they're thinking
• 1:04:27
  it's Thursday. You've got you've got Wolfburn
• 1:04:30
  and Thurso. You've got old pulp.
• 1:04:32
  Not yet. Yeah, you you could be all the
• 1:04:34
  way. Drive up.
• 1:04:35
  You go past Dorner, you go past Clientex, Dalini, Babalia,
• 1:04:39
  Martin. So.
• 1:04:40
  And then we get to enjoy it when we get to enjoy a cruise, right?
• 1:04:44
  To get to where we're going, Right.
• 1:04:46
  And then I'll look after all your stuff.
• 1:04:49
  I'll use you go scuba. So.
• 1:04:51
  We're going to Orkney. Who are we taking people?
• 1:04:54
  You'd love to go now. One person.
• 1:04:56
  That's all right. One.
• 1:04:57
  We've got one. No, we've got one seat left.
• 1:05:00
  Kelly Brook. Do we take somebody from
• 1:05:09
  Whiskey, a cat from Whiskey we've never met, or do you take
• 1:05:12
  somebody that's been on the. Pod by the side of the strip.
• 1:05:14
  There'd be some decent jacks A. Long way, something that could
• 1:05:18
  drive as well. That's true, actually.
• 1:05:21
  Yeah. Somebody that can drive and
• 1:05:24
  doesn't drink I. Would take somebody's not been
• 1:05:27
  to the podcast yet, it should Come on.
• 1:05:29
  I'll take Daz Haldane, who works for Sun today because he knows
• 1:05:32
  way too much and it's really good chat.
• 1:05:34
  That's what I'd take. OK, I'm trying to think of a
• 1:05:39
  celebrity who is known for like in a drum.
• 1:05:43
  I'm trying to think of like. Take a whiskey person at.
• 1:05:46
  Harrison Ford. I come up on the way back, him
• 1:05:50
  up at Glenmore. You.
• 1:05:51
  So do it I'm. Going.
• 1:05:55
  To be sick, kid. I but we're not who you
• 1:05:58
  thinking? You got somebody?
• 1:05:59
  I've already. Said Harrison Ford.
• 1:06:00
  This man you've. Taken Hazard Ford, Yeah.
• 1:06:02
  I guess he's got Kelly breaking Kelly Brooke.
• 1:06:04
  Well, we've got I just, I just want to.
• 1:06:06
  Ask you about I don't know. I don't know.
• 1:06:08
  Johnny Walker, partner. I was brought up in Indiana,
• 1:06:11
  Jordan, Star Wars. How does it not be OK?
• 1:06:13
  Yeah, sorry. Dad, I mean, I'm, I'm pretty,
• 1:06:16
  I'm torn here. I don't know if there's there's
• 1:06:18
  somebody that we could take. I'm trying to think is there.
• 1:06:20
  Anybody else in W2 celebrities? Trying to think of even like a
• 1:06:24
  Connor. O'Keefe would be a great laugh
• 1:06:25
  on a trip like that. He would be good.
• 1:06:27
  Dad by you Chuck Chuck and Connor are just being the back
• 1:06:30
  chatting away. But like fermentation,
• 1:06:33
  Fermentation and use I. Miss him working at night
• 1:06:34
  because so much. I used to just.
• 1:06:38
  Could get to wank. You know what?
• 1:06:40
  Sorry, Connor. Actually the first.
• 1:06:45
  Would we take Fraser soonest just for somebody to hold the
• 1:06:48
  camera? I'm.
• 1:06:51
  A huff of Fraser, Yeah. We can't say why.
• 1:06:55
  Yeah, Fraser soonest so that we all had to be alert.
• 1:06:58
  We've got to take care of somebody.
• 1:06:59
  Is that OK? Is that the idea all?
• 1:07:01
  Right. So I'm trying, I'm struggling
• 1:07:03
  here. Give it a celebrity, a some
• 1:07:05
  celebrity that's well known for liking a DRAM.
• 1:07:07
  I'd like that. I like.
• 1:07:08
  I'm trying to think of somebody like some sort of who, you know
• 1:07:12
  who, who or who is? Well, who's the?
• 1:07:15
  Keeper. Who?
• 1:07:17
  Doesn't drink. We could bring you McGregor.
• 1:07:19
  He doesn't drink. Lots of drama and he could drive
• 1:07:24
  motorbike and he's Obi Wan. I'm not.
• 1:07:27
  Having him not sorry. We're going to run it, Harrison.
• 1:07:30
  Ford Harrison Ford. Sorry to miss Brooke.
• 1:07:36
  And Kelly Brooke. Yeah, there you go.
• 1:07:38
  Harrison Ford are coming with a whiskey next question.
• 1:07:41
  Right, OK, that question got vetoed clearly.
• 1:07:46
  I know very quickly. I'm trying to go for the quick
• 1:07:48
  ones, then I've got the long ones.
• 1:07:50
  What's the most overrated on underrated distillery in
• 1:07:53
  Scotland? That's from Fraser Soon, as he's
• 1:07:54
  sitting in the huff right now because he's not underrated.
• 1:07:56
  Distillery. Underrated the most.
• 1:07:59
  Underrated distillery in Scotland and I know we rate it,
• 1:08:01
  but I don't think it's popular enough out with the whiskey
• 1:08:04
  industry. Is Aaron?
• 1:08:06
  Is Lukranza? Adam OK, that'd.
• 1:08:09
  Be my opinion. You've.
• 1:08:10
  Worked in whiskey forever. So you like Adam, but I think
• 1:08:13
  Adam 10 should be, really should be as popular as Jura tennis,
• 1:08:17
  but it's not. I can't think of anything good.
• 1:08:22
  Underrated. Overrated.
• 1:08:23
  What about overrated? I mean maybe underrated to be
• 1:08:26
  Glenn Ord. I like that answer for the nerd.
• 1:08:28
  That's a nerd's answer. Interest.
• 1:08:30
  Overrated. I mean McAllen, I'm sorry,
• 1:08:32
  McAllen, I just think price point per what your.
• 1:08:35
  Price point, that's all you have to do is.
• 1:08:37
  I think it's good liquid, I just.
• 1:08:38
  I'm not willing. It's just not that good.
• 1:08:40
  Yeah, yeah. Yeah.
• 1:08:42
  Because again, I've had very, very good liquid liquid from
• 1:08:44
  this facility. But I'd argue that the Dalmore
• 1:08:46
  or the Dalmore is not for me. Yeah, You're not bottling for
• 1:08:50
  me. They're not pricing it for me.
• 1:08:51
  I. Agree, so I would.
• 1:08:52
  Give that as as the as the overrated.
• 1:08:53
  Or Diageo bottle more like. Overrated.
• 1:08:57
  Yeah, the the, so the Diageo bottles, those bottles.
• 1:09:02
  Yeah, the square ones, yeah. Still think they're worth the
• 1:09:04
  money? Yeah, OK, Living off the
• 1:09:07
  foreign, foreign. Underrated.
• 1:09:09
  Overrated I guess. It's.
• 1:09:12
  Tricky. I mean, I, I have to admit the,
• 1:09:14
  the, the whiskey that I until I got into whiskey, I probably
• 1:09:19
  underrated because I just thought it's ubiquitous naked
• 1:09:23
  Glenfiddich. OK.
• 1:09:25
  And actually I was wrong because it's great.
• 1:09:28
  Don't be nice to everybody, Angus.
• 1:09:29
  What is overrated? Give us what's?
• 1:09:31
  Overrated. That was underrated.
• 1:09:34
  Overrated is Jura, I have to admit.
• 1:09:38
  Yeah. I mean, I think Ross has
• 1:09:41
  described it and I said the story that Jura has, it should
• 1:09:46
  be. It should.
• 1:09:46
  Be the best story. It should.
• 1:09:48
  Be the best story in whiskey, but it just doesn't pull it off
• 1:09:54
  in the way that you would expect it to that's.
• 1:09:56
  Fair. And I don't know, I mean it just
• 1:10:01
  yeah, I've never probably had bottling of Jura that's
• 1:10:05
  overwhelming and got I've gone wow, I'm coming back for more.
• 1:10:08
  I. Get it?
• 1:10:09
  Never. Never.
• 1:10:09
  Bought by Jura, certainly, yeah. It is the UK's most popular
• 1:10:13
  single home and I think that's a good reason to say it's
• 1:10:15
  overrated and I do think it is the best story of a distillery
• 1:10:21
  ever. Don't say talented, rolling or
• 1:10:22
  feta care because I've said the Dalmore, he said.
• 1:10:24
  Well, I'm going to agree with Dalmore as well.
• 1:10:26
  Actually, I was, I'm going to say I think I don't know an
• 1:10:29
  awful lot about it. Beautiful.
• 1:10:31
  Bottle. Yeah, it looks like it's for
• 1:10:33
  people that are better than. You but.
• 1:10:36
  I think I think the one on the podcast that collectively we
• 1:10:39
  probably all agree on as being underrated.
• 1:10:41
  Glencadam Yeah, I've got I was going to go Glenn Murray, Glenn
• 1:10:45
  Murray, Glenn Murray underrated. I think I would, yeah, I would
• 1:10:48
  say has it. Been open since I've been.
• 1:10:50
  And I could say that from my own point of view where, you know,
• 1:10:53
  I've I've sat there and been like, Glenn Murray can't be any
• 1:10:56
  good. You can get it for 30 odd quid
• 1:10:57
  out of a Co-op and or Glenn Grant, because I'm actually
• 1:11:00
  going to I'm actually going to expand on that.
• 1:11:02
  I was in I'm on some the other day and I just look occasionally
• 1:11:06
  and just see what's on offer. It's not like you not like me,
• 1:11:10
  but there was Glenn Murray Twisted Vine on offer, 23 LB
• 1:11:17
  something and it was fully in stock.
• 1:11:19
  No one and picked up the bottle. There were things like Jura, I
• 1:11:22
  can't remember exactly that were on that were on an offer and
• 1:11:25
  there was no bottles left. And I was like, do you know
• 1:11:28
  what? If you'd given me the choice of
• 1:11:30
  anything on offer, I might have. I probably would have gone for
• 1:11:32
  that Glen Murray just wine because I bet that's good.
• 1:11:34
  I've not tried it, but if you could.
• 1:11:35
  Because it wasn't in the stop. That's ideal as well.
• 1:11:37
  Right, this is going to be a change.
• 1:11:39
  For the Facebook page, I'd like to hear the Facebook pages
• 1:11:42
  opinion. Yeah, give us.
• 1:11:43
  Talk about. Most we'll.
• 1:11:45
  Start away thread most underrated right very quickly
• 1:11:47
  then we're going to jump to a game and then we've got another
• 1:11:49
  couple of questions right, right whisk this is this is going to
• 1:11:52
  be an interesting one. It's going to maybe take 5 or 10
• 1:11:54
  minutes here, right Whiskey stories Ultimate Team edition.
• 1:11:58
  This is from the the drum, the drumbler, right?
• 1:12:00
  He's brick shout to the drumbler.
• 1:12:03
  I don't know who you are on your name, but I see what you do and
• 1:12:06
  you're very great. Instagram, really.
• 1:12:08
  So you're not the drumbler there.
• 1:12:10
  Get in touch, message me, tell me who you are and let's chat So
• 1:12:13
  you see if you can get you get you on the podcast and because
• 1:12:16
  your blog's fantastic as well. Whiskey stories Ultimate Team
• 1:12:18
  edition. You're starting a distillery.
• 1:12:21
  Select the previous guest as Distillery Manager, Master
• 1:12:27
  Blender A. Role at a time.
• 1:12:28
  Marketing manager, brand ambassador and warehouse
• 1:12:32
  manager. So we're starting a distillery,
• 1:12:36
  right? Are we doing this collectively
• 1:12:39
  or we're going to have to agree for each?
• 1:12:41
  I think we just, I think we have to.
• 1:12:42
  Just rattle for somebody. Lined up distillery manager.
• 1:12:46
  My distillery manager would be and you're not allowed.
• 1:12:49
  Can we do it like a draft? So you're not allowed to take
• 1:12:50
  it? After we say it, we go back.
• 1:12:51
  Yeah, yeah. Yeah.
• 1:12:52
  Yeah, no. Repeat.
• 1:12:54
  That's it, like a draft, and I'll start First my distillery
• 1:12:55
  manager, Greg Acker. It's a good choice.
• 1:13:00
  You've picked up pal. Right, that's a.
• 1:13:02
  Great choice. It's a good choice.
• 1:13:03
  He can do it. He.
• 1:13:05
  Can do it because so am I not allowed to say what my option
• 1:13:07
  was going to be yeah you know it's.
• 1:13:09
  Chuck, right? Chuck.
• 1:13:10
  Oh, I don't. I don't know.
• 1:13:11
  Distillery Manager. I don't know enough of the
• 1:13:14
  guests that have been on this podcast.
• 1:13:16
  Right. Well, OK, say.
• 1:13:17
  Something wish you might know. Cam.
• 1:13:21
  Cam, I'm going to go for distillery manager, a man
• 1:13:26
  experienced, Stephen Woodcock. I think when you're hearing him,
• 1:13:29
  you know he's a. Good point.
• 1:13:32
  I'm going for a very safe, I'm going to go for a safe pair of
• 1:13:35
  hands. And you're hearing about what
• 1:13:36
  he, you know, he's been, you know, all the tales that he had
• 1:13:40
  of managing distilleries. Yeah, I'm sure he knows what
• 1:13:43
  he's doing. I'm so happy.
• 1:13:46
  Well, my one's going to be Scott Sneddon.
• 1:13:49
  Oh yeah, you know where my. Director of.
• 1:13:52
  Managing director and engineer of flavour as we christen them
• 1:13:56
  right We're we're picking Stephen Woodcock or Scott's then
• 1:13:58
  bear in mind one of them sponsoring the podcast, right?
• 1:14:04
  That's good. 2nd row master blender.
• 1:14:07
  Oh. So may I get that first choice
• 1:14:10
  again? Do you?
• 1:14:10
  Want to go first choice again? Yeah, so.
• 1:14:12
  I will go my master blender. I will take Cam because he's
• 1:14:16
  going to be my blender. He's got a great palate, so I'm
• 1:14:18
  happy with Greg and Cam. All right, master Blender, I'll
• 1:14:22
  go for. Myself, I've been a guest in the
• 1:14:23
  pocket. I like that.
• 1:14:25
  OK, you'd. Love that job I'm.
• 1:14:27
  Going to go, I'm going to go for Woody Tan because there's no
• 1:14:31
  Pesh. What he creates.
• 1:14:32
  Yeah, there's. No Pesh, I like there's.
• 1:14:33
  No Pesh, I'm going Ian for teeth, a master Blindness make a
• 1:14:39
  good play. Right.
• 1:14:45
  OK, Marketing Manager. I will go because he's a because
• 1:14:53
  I don't want, I want my brand to be bold.
• 1:14:55
  Yeah, yeah. And this young man is bold.
• 1:14:57
  I'll take Frazers to this as my marketing manager.
• 1:15:02
  Do you know you'll get, you'll get clicks, there's no doubt
• 1:15:05
  about it. Clicks aye.
• 1:15:07
  OK. Protest against my brother.
• 1:15:09
  He'll be sitting there on a podcast one day talking about
• 1:15:11
  his own distillery being a shite hoe.
• 1:15:14
  He he will be my market, my dad just.
• 1:15:17
  Picking all your pals here, right?
• 1:15:18
  OK. I don't know if they come
• 1:15:21
  together as a duo team, but Blind Summit, Jimmy Dawson and
• 1:15:26
  Zorab, yeah, I think, I think what they've done with that,
• 1:15:29
  with that small bottling kind of stuff, I think the labor was.
• 1:15:32
  Sick. It's going to be branding's
• 1:15:33
  cool. I think probably there.
• 1:15:35
  Well, I'm I'm going on a very similar theme of do they come
• 1:15:38
  together? I'm going to go for I'll just
• 1:15:40
  get the Thompson brothers in. Yeah, actually a good, good
• 1:15:43
  effort, Robbie, when you see their label and all.
• 1:15:45
  Yeah, I'm going for the Thompson.
• 1:15:47
  How many of us had mystery modes at the beginning of this?
• 1:15:49
  Yeah. Exactly.
• 1:15:50
  Yeah, that's not bad. I'm going to go and Nicole
• 1:15:52
  Leslie, I'm going to get Nicole. And I thought, Nicole tighten
• 1:15:55
  them. And with what we're watching,
• 1:15:56
  the way she spoke about Boddington and what I really
• 1:15:59
  liked was it wasn't just like, oh, she was talking about what
• 1:16:02
  she she spoke a few times about like, this is what I want us to
• 1:16:07
  do and things like that. So I really like that.
• 1:16:09
  She also called your dad a psychopath, OK?
• 1:16:13
  Brand ambassador, right? I've realized that my team is
• 1:16:16
  not incredibly diverse. I'm not going to add to that
• 1:16:19
  diverse. I'm going to take Mike Brown for
• 1:16:20
  me and my cloud. Yeah, that'll.
• 1:16:22
  Be my team is Greg Cam Fraz Mike Brown Mike Brown is is a great
• 1:16:27
  choice I've. Forgotten the name of the
• 1:16:31
  person. OK.
• 1:16:33
  Friend of the podcast, Yeah. That'll be Mike Brown.
• 1:16:37
  That'll be Mike Brown. Sorry.
• 1:16:38
  Sorry, I thought. I.
• 1:16:40
  Was thinking of Vicky. Oh, Vicky.
• 1:16:41
  Vicky Elliott, Yeah. Hold on to my so I can hear you,
• 1:16:44
  Vicky Elliott. Should I hide my embarrassment?
• 1:16:46
  No. Vicky Elliott, great choice.
• 1:16:48
  Vicky Elliott, she was on my list as well.
• 1:16:50
  Yeah, I mean, for me. For me, again, I'm I'm I'm
• 1:16:53
  leaning into the sort of Stephen Woodcock and just going to pick
• 1:16:56
  the boring. The brand ambassador bastard
• 1:16:59
  surely be Mark Thompson, right? Oh yeah, that's a great yeah.
• 1:17:03
  I mean, not very diverse, but it's a great terrible.
• 1:17:05
  I'm going to, I'm going to Bartley Baxter.
• 1:17:08
  AW award, just one global BA award there, right?
• 1:17:12
  Last one, warehouse manager. Warehouse manager For me,
• 1:17:18
  there's only one man I'd have managing my warehouse.
• 1:17:22
  What I'll tell you right now is I would reject that role because
• 1:17:27
  Fraser Soonest can. I tell you already, my staff
• 1:17:32
  will be the best because that man will be in the warehouse.
• 1:17:40
  Yeah, absolutely, 100%. Thanks for that last step.
• 1:17:43
  Okay, great. I'm going to go, Graham.
• 1:17:47
  Well, I'm not going to go. I'm going to say, I'm going to
• 1:17:49
  say you can't. Pick Graham as a draft.
• 1:17:51
  I can't. Think of any other names right
• 1:17:53
  now. Well, I'll.
• 1:17:54
  Give you go for somebody. I'll go for Greg.
• 1:17:58
  You can sit in silence for about 10-15 minutes, right?
• 1:18:00
  I'll. I'll, I'll, I'll go.
• 1:18:02
  I'll go for George Keeble. Because George Keeble, George
• 1:18:07
  the broker himself, George Keeble, George and Rachel, if we
• 1:18:11
  can bring in both of them together, he'd be miserable.
• 1:18:17
  Would you have, Craig? The man, the man needs.
• 1:18:24
  The man needs to spread his legs also under my employment.
• 1:18:33
  I'm taking Chuck, a guy that's been in a the only guy who's
• 1:18:37
  been in a warehouse today, he knows pushing gas, right.
• 1:18:42
  There you go. Always fun.
• 1:18:44
  Great question. Yeah, fantastic.
• 1:18:46
  So thanks to the Drambler for that.
• 1:18:47
  The Drambler. Jambler, great question, right?
• 1:18:50
  We're going to play a game, but the worst thing about that
• 1:18:53
  question is we've inevitably left people out.
• 1:18:55
  We really get picked as well. Great 80 episodes and try to
• 1:18:58
  wrap my brain about everybody that we've had on as well.
• 1:19:01
  That's good because we've had some fantastic, you know.
• 1:19:03
  I look at it, I look at it now. I reckon Greg would have rather
• 1:19:06
  been the master blender and can be my distillery manager.
• 1:19:08
  Yeah, there you go. Right.
• 1:19:10
  We're going to play a game of player distilleries right right
• 1:19:15
  OK, here we go So as per usual, it's a game of higher or lower.
• 1:19:20
  I'll go to you 3. So the person who finishes is
• 1:19:23
  the winner. Effectively.
• 1:19:24
  If you if you get the right answer, you stay on right, you
• 1:19:28
  win. You win a drama, you win a
• 1:19:31
  jewels from. Oh.
• 1:19:33
  Right. So basically what we usually do
• 1:19:35
  is we usually look for top 10s or something like that.
• 1:19:38
  I'm going to be hosting today because the last time we played
• 1:19:41
  one of these games Angus hosted, that really sucked the life out
• 1:19:45
  of it. He really did.
• 1:19:47
  So this time I had a little look on the whiskey exchange for 18
• 1:19:52
  year old whiskies and I we're going to play the cheapest 18
• 1:19:56
  year old whiskies on the market. Ten of the most affordable 18
• 1:20:00
  year old whiskies on the market. Who shall I start with?
• 1:20:04
  Ross Bar? I'm going to start with
• 1:20:05
  yourself, and I'm starting with a Spayburn 18.
• 1:20:09
  Spayburn 18. That should.
• 1:20:10
  Be cheap. Senate need to stop.
• 1:20:13
  Senate Senate £1888.50 but tell me Ross is a Loch Lomond 18 more
• 1:20:22
  expensive or cheaper? Oh.
• 1:20:25
  It'll be about the same. I'm going to say Loch Lomond 18
• 1:20:28
  is cheaper. You're incorrect I'm afraid.
• 1:20:30
  Is it £90? It's actually a little bit more
• 1:20:33
  expensive at £89.95. Is that a?
• 1:20:36
  45 pence difference. You've just put me up for the
• 1:20:39
  first one. No, it's a quid and a bit right.
• 1:20:44
  Charles Kerr on Loch Lomond 18 at £89.95.
• 1:20:48
  Can you tell me is a Tally Barden 18 higher or lower, more
• 1:20:52
  expensive or cheaper? Tally Barden 18 higher, cheaper
• 1:20:55
  or more expensive than a Loch Lomond 18 more.
• 1:20:57
  Expensive. I'm afraid you're incorrect.
• 1:21:01
  It's actually cheaper at £82.50. Oh, shocked like that?
• 1:21:05
  What do you think Angus? Yes, it's on you now.
• 1:21:08
  So £82.50 a Talibar did 18. But can you tell me, would you
• 1:21:13
  pay more or less for car do 18? Based on the whiskey exchange, I
• 1:21:23
  think the car do is going to be more expensive.
• 1:21:24
  You're absolutely right. I guess you're absolutely right.
• 1:21:27
  So car do £1890.75. So we're on a car do 18.
• 1:21:33
  Sorry £94.95. I should say car do £1894.95 but
• 1:21:39
  can. I just say these are all like
• 1:21:41
  relatively reasonable from what I.
• 1:21:42
  Was expecting would you pay? Would you pay?
• 1:21:45
  Would you pay more or less for a car?
• 1:21:47
  Do 18. Would you pay more or less for a
• 1:21:49
  Glen Fennick 18? I Oh, I think the Glen Fennick
• 1:21:54
  18 is more expensive. I'm afraid you're incorrect.
• 1:21:58
  OK, so we're at Glen Fennick 18. Ross, go here.
• 1:22:02
  Back to you 8 Glen Fennick 18. Which is what?
• 1:22:04
  How much sorry for the Glen Fennick 18?
• 1:22:06
  I'm not going to disclose that information right now, but a
• 1:22:08
  Glen Fennick 18, well actually I will tell you whiskey on the
• 1:22:10
  whiskey exchange, the Glen Fennick 18 sent at £82.25.
• 1:22:13
  Great price but would you pay more?
• 1:22:17
  And £82.25 for the Julia 18I. Hate that July 18 is more
• 1:22:25
  expensive than the I'm. Afraid you're correct, I would
• 1:22:29
  go that way. How much is it?
• 1:22:33
  7250. July 18 said at £78.75.
• 1:22:38
  But Chuck Care on the West Exchange at this very moment,
• 1:22:41
  would you pay more for a June 18 or for a Deanston 18?
• 1:22:45
  So it's higher or lower? Deanston, 18 Higher or lower
• 1:22:49
  than a June 18. I've got to go lower.
• 1:22:54
  You pay lower for a Jura. I'm afraid you're incorrect.
• 1:22:57
  Crazy, right? You could bring it home here,
• 1:23:01
  right? Is this the last one it?
• 1:23:02
  Could be we've got a couple left.
• 1:23:04
  I guess we're on Deanston 18, but would you pay more for a
• 1:23:08
  Deanston 18? Would you be more than Deanston
• 1:23:10
  18 for an Aberfelde 18? I think the Aberfeld is more
• 1:23:16
  expensive. You're absolutely right, I
• 1:23:17
  guess. OK, now one more, one more.
• 1:23:20
  We're on not not just one more cubic.
• 1:23:22
  We're on the Aberfeld 18 at £99.75.
• 1:23:25
  That's per the Whiskey Exchange, right?
• 1:23:27
  But would you pay more? The crowd.
• 1:23:29
  Is going. Why?
• 1:23:30
  You pay more for an Aberfeld 18 or for that for a legit 18?
• 1:23:37
  I think you'll pay more for the Aberfelde.
• 1:23:39
  Incorrect, right, Ross? This could be it.
• 1:23:44
  Ross, we're on Legion 18 lower. Would you pay more or less for a
• 1:23:49
  Glenn? Glenn Levitt 18 batches there.
• 1:23:53
  They're going Levitt 18 batches there.
• 1:23:55
  Higher or lower than a Legion 18?
• 1:24:00
  The Legion 18 is £100 isn't it? So I reckon you'd pay.
• 1:24:07
  Glen Lever 18 batch reserve is the is the question.
• 1:24:11
  Glen Lever 18 is cheaper than lesser, you're absolutely right.
• 1:24:23
  So from an order from cheapest to most expensive, these are
• 1:24:27
  these are the 10 we've got Judah 18 at 70 pounds £7578.75, Glen
• 1:24:33
  Fennick 18 and at #2 at £82.25. That's actually a pretty number.
• 1:24:41
  Third Talibard in 1882 pounds, 54th.
• 1:24:44
  Spayburn 1888 pounds, 55th Glen Levitt 18 batch reserve, 89
• 1:24:50
  pounds 9995 pence and at #6. Loch Lomond £1889.95 as well #7.
• 1:24:58
  Deanston £1890.75 Then it's the car Do £1894.95 then at #9
• 1:25:04
  Aberfeld at £99.75 and the most expensive out of those 10 is
• 1:25:09
  alleging 103 lbs. There you go, ask for the
• 1:25:12
  whiskey exchange. I only.
• 1:25:13
  Got one question right there but I've come home the winner and
• 1:25:15
  and also say lads I hate to win again.
• 1:25:18
  I. Just want to say if anybody, if
• 1:25:21
  anybody at the Whiskey Exchange is listening to this, we are
• 1:25:25
  taking sponsorship opportunities.
• 1:25:26
  We've just advertised your cheapest 18 year old whiskeys
• 1:25:29
  and I'm sure there will be people who are listening to
• 1:25:31
  saying, oh, that's actually a bit of bang for buck there.
• 1:25:33
  So absolutely tell us actually if you do end up buying a bottle
• 1:25:37
  of 18 year old whiskey from that list and I can then use that as
• 1:25:39
  leverage to try and get some cash, right?
• 1:25:44
  One of the last few questions that we've got.
• 1:25:48
  Thank you so much for sending. That question Robbo CJ from the
• 1:25:50
  Whiskey Stories Facebook page. Will you be doing any podcasts
• 1:25:55
  from any festivals this year? Also, as it is World Whiskey Day
• 1:25:58
  a few days ago, what are your top three World Whiskey's
• 1:26:01
  distilleries? So we'll start with the top
• 1:26:02
  3W's. World whiskey's we should start
• 1:26:04
  with. Chuck.
• 1:26:05
  I start with Chuck. I mean, I'll go from three
• 1:26:08
  different areas globally. I mean, Chichibu for me, really,
• 1:26:13
  really big one Japan Kavalan and.
• 1:26:17
  You've been there? Yeah.
• 1:26:19
  But your. Granny sent you to go see a
• 1:26:20
  cousin, Be a yeah. Great distillery, really really
• 1:26:23
  nice place with really really good liquid.
• 1:26:26
  Third one's tough. Would maybe go do.
• 1:26:32
  You have boys back in Australia. Yeah, it's maybe going to go
• 1:26:35
  Bakery Hill or Starwood. I think that, I mean, I think
• 1:26:38
  that bourbon Starwood I bought and we all had taste of that.
• 1:26:41
  I think that kind of speaks for itself.
• 1:26:42
  Yeah, they've done some really cool stuff recently.
• 1:26:44
  They just released like a a spirit based drink as well.
• 1:26:48
  I think it's like a mixture of wine and whiskey.
• 1:26:51
  Good. Yeah.
• 1:26:52
  So maybe go Starwood. Nice.
• 1:26:55
  I'm. Going to stick very much on the
• 1:26:57
  kind of Japan area because as I said, I'm really had a lot of
• 1:27:01
  world whiskey. I mean, but we, we had, I had a
• 1:27:08
  bottle of the Miyiku. It was a Sherry one.
• 1:27:11
  I brought it in the podcast and we tried it and it was very
• 1:27:13
  nice. And that was fine.
• 1:27:15
  I left it in the cupboard for a few weeks and I didn't touch it.
• 1:27:18
  And then I had it about two weeks ago and I was just like,
• 1:27:21
  wow, this is amazing. This is great.
• 1:27:24
  And I was like, I'm so gutted because it was only a 20 CL
• 1:27:26
  bottle and I was like, I've only got a 20 CL bottle once this is
• 1:27:29
  gone, it's gone. What a disappointment.
• 1:27:31
  And then I remember that I actually bought a 50 CL bottle
• 1:27:33
  further back in the cupboard and I was like, I went through the
• 1:27:37
  Laura was in her office and I went through and I was like,
• 1:27:40
  what a result. This is great.
• 1:27:43
  So I'd go for that new eco. Great, great.
• 1:27:45
  And I feel special show the Fuji Kiten as well when I visited as
• 1:27:48
  well. I've got that grain I brought on
• 1:27:51
  that was lovely. I've been enjoying that as well
• 1:27:55
  now and kind of small measures because it's a small bottle I've
• 1:27:58
  got and once it's gone. So that's one of your 3.
• 1:28:01
  So that's what I that well, two neat.
• 1:28:03
  Yeah, third one. We.
• 1:28:08
  Had it actually I count as world whiskey if it's from England,
• 1:28:12
  but I would say. When?
• 1:28:13
  We were at the when we were at the Yeah, when we were Yeah,
• 1:28:18
  when we were at the the Edinburgh Whiskey Festival.
• 1:28:25
  I. Knew you had the Whiskey
• 1:28:30
  Festival. What was the distillery?
• 1:28:32
  The English distillery that we had there from Derbyshire, The.
• 1:28:34
  White Peak, the white. Peak, that was that I was gonna.
• 1:28:37
  Say that. Was that's.
• 1:28:39
  Well, if you're gonna. Why, if you're gonna say I'll
• 1:28:41
  mention an Irish one. Red spot is that?
• 1:28:45
  Yeah, yeah, that's I had a yellow spot.
• 1:28:47
  Yeah, in Wine cast I was a big fan.
• 1:28:49
  Of that, I mean, that was great, Madeira.
• 1:28:50
  I think. Or Madeira.
• 1:28:51
  Yeah, possibly. It was something like.
• 1:28:53
  It was definitely a whiny finish, but that was great.
• 1:28:55
  Yellow spot. There we go.
• 1:28:57
  Yeah, I would go, yeah, White Peak, Derbyshire, fantastic
• 1:29:00
  distillery or wire works as their balls are presented.
• 1:29:04
  I got given a Paul John blind. Oh.
• 1:29:10
  Is this the Paul John brilliant? It was the brilliant the.
• 1:29:13
  Brilliance was great. Well, I'm not well sure it was
• 1:29:16
  that brilliant, but actually I thought.
• 1:29:17
  It was nice. But I've tried a few Paul John
• 1:29:19
  sense and actually thought it was excellent.
• 1:29:21
  Yeah, Paul, John. Brilliant.
• 1:29:23
  I was a big fan. And I will go a non Scotch and a
• 1:29:28
  lot that something. From the stage, surely no.
• 1:29:34
  I do. I do like Traverse City, Whiskey
• 1:29:36
  Cove which is in northern Michigan and.
• 1:29:40
  I've got honorable mention, but. It's yeah.
• 1:29:43
  I'll go Traverse City with Eagle.
• 1:29:44
  That's quite good stuff. Honorable mention for Chuck
• 1:29:47
  Most. Generic really of the world.
• 1:29:48
  I think Buffalo Trace like just the the range they produce.
• 1:29:52
  So. Much the range they produce.
• 1:29:54
  You've got Buffalo Trace. You've got Eagle Rare Buffalo.
• 1:29:56
  Trace is almost cheating rock. Hill Farm, yeah.
• 1:29:58
  Anything that's Glantins, anything that's actually, like,
• 1:30:01
  reasonably good from America generally comes from Buffalo
• 1:30:03
  Trace, yeah. So good.
• 1:30:05
  I'll go Nika Gold. And it was because I tried it
• 1:30:11
  out of the your former employer. So that's so.
• 1:30:15
  That's a blend from Nika. Right.
• 1:30:17
  Well, basically the. World the World distillery.
• 1:30:20
  Well, great. Well, it was your former
• 1:30:22
  employers advent calendar and I got out and I held it off and
• 1:30:25
  held off because at that stage I was going well Japanese whiskey,
• 1:30:28
  I'm not really that fussy for lovely, really, really nice.
• 1:30:32
  Yeah, yeah. Star Wars.
• 1:30:34
  I'll go again. It's featured on the pod so many
• 1:30:36
  times. But the ginger beer whilst I'm
• 1:30:39
  finishing off this Maple. Yeah.
• 1:30:42
  Maple cast spell it drink. They are absolutely fantastic.
• 1:30:45
  And I'll have to go for an Indian one and I'll get
• 1:30:47
  divorced, but I'm going to say but yeah, no, I'm terrible here.
• 1:30:54
  But it's, it's got to be, I said.
• 1:30:59
  Paul, John. I'm roots.
• 1:31:01
  I'm roots amalgam. Oh, I.
• 1:31:04
  Don't know, I'm not sure. But basically I drank a fair
• 1:31:08
  amount of that when I was last over in India.
• 1:31:10
  But I mean, the other Indian whiskey would be which was one
• 1:31:12
  of my, I think it was a what, 3 drams at one point or other when
• 1:31:15
  we've done one of these podcasts, was there RCB Royal
• 1:31:18
  Challenger. Oh yeah.
• 1:31:20
  When I was given just kept giving short.
• 1:31:22
  I mean, that's a healthy DRAM You've just pulled yourself
• 1:31:24
  there. I just.
• 1:31:25
  Don't know when a lot of bargains the.
• 1:31:27
  Doers. And poured it, of course.
• 1:31:29
  That's a double. Yeah.
• 1:31:32
  Thanks a lot. Or Pendanum as well as an
• 1:31:34
  honourable mention because it's been, it's one of the first
• 1:31:36
  world whiskies I've been gifted so.
• 1:31:39
  Genuinely don't know that I've ever had a pen.
• 1:31:41
  Well, we're going to. We're going to crack one
• 1:31:42
  pending. On SWS is outrageous.
• 1:31:45
  Now on the second part of that, whiskey festivals, yes.
• 1:31:49
  Now, last year, it was a question.
• 1:31:50
  Be at a whiskey festival. Well, yeah, I mean, you won't be
• 1:31:53
  working at Whiskey Festival now because last year at Edinboro
• 1:31:55
  Whiskey Festival you are working as part of your bevy where you
• 1:31:59
  were doing the ticketing. There we were there we had our
• 1:32:02
  own. We had our own stall called in
• 1:32:05
  at the last minute. Yeah.
• 1:32:06
  And I don't know, I think I'd like to do, I'd really like to
• 1:32:11
  exhibit again, but this time I'd like to exhibit with whiskey
• 1:32:16
  because we effectively just sat there.
• 1:32:18
  We had all the catch so. Maybe more like what you've done
• 1:32:20
  with Lynn Levis. Absolutely, I think if a.
• 1:32:22
  Brand was saying, yeah, do you know what?
• 1:32:24
  Graham and Angus? Yeah.
• 1:32:25
  Fantastic, Joe. Ambassadors for whiskey.
• 1:32:28
  Any. Well, yeah, we need to get any.
• 1:32:31
  Brands that are listening, if they wanted somebody you would
• 1:32:33
  be willing to be a brand Rep for the day, I think it'd.
• 1:32:36
  Be great fun, I think it would be, I think.
• 1:32:38
  Would you? Document it too.
• 1:32:39
  Yeah, we would do a podcast. I'd like to do a podcast around
• 1:32:41
  that. I'd like to say this is good
• 1:32:43
  content #1 because it's us. Like, I think we had a good
• 1:32:46
  laugh. We did.
• 1:32:47
  And I think, but now with the, with the greatest respect to
• 1:32:49
  Glenn with us is they had two releases.
• 1:32:52
  Yeah, so it was dead easy because you're basically saying
• 1:32:54
  try that one, try that one. 2018-2019 is nobody had heard of
• 1:32:58
  Glenn with us. So we had so many people coming
• 1:33:00
  up and asking us tell me about Glenn Webber.
• 1:33:03
  So it was a story and we were given like the golf sheet
• 1:33:05
  beforehand. Yeah, which sort of explained
• 1:33:08
  what what what we could someone open up for me, but we were
• 1:33:12
  giving a sort of sheet of paper before to tell us a little bit
• 1:33:14
  about the drams. But the that and credit that you
• 1:33:17
  know, Megan Murga, she just left us to get on with our and you.
• 1:33:21
  Said there's all of the same 55 ski festival has expertise as
• 1:33:26
  people who are experienced brand reps but also people who are new
• 1:33:30
  to whiskey. Yeah, people that know they're
• 1:33:31
  whiskey. And you're saying you ever heard
• 1:33:33
  of this before Nah you're trying.
• 1:33:35
  So I have no doubt that you would give an authentic
• 1:33:38
  ambassadorial ship to any brand that you're representing.
• 1:33:41
  And I think that a brand should be jumping on that.
• 1:33:43
  I'm sure your emails don't feel. Well, that's the plan, But no.
• 1:33:46
  But honestly, like what I think? I think I mean, obviously,
• 1:33:49
  here's the thing. Just putting out there.
• 1:33:51
  Just interruption you there. What about?
• 1:33:54
  Whiskey Stories Festival. I don't think, look, I think I
• 1:34:02
  love the whiskey festivals and I love, I love the, I love the
• 1:34:08
  whiskey festivals that are out there just now.
• 1:34:10
  There's so much that you can do. There's, there's, I mean, when
• 1:34:12
  you speak to brand ambassadors and you speak to indie bottlers
• 1:34:15
  and stuff like that, You know, when we had them, Ola and Ryan
• 1:34:18
  from Tree Caron, they were saying like, you know, they're
• 1:34:20
  lucky because they're a duel when it comes to their brand.
• 1:34:23
  So they're literally, sometimes Ryan could be down at 11 down
• 1:34:27
  South and Cumbria and sometimes all at the same day we'll be up
• 1:34:30
  in Aberdeen doing an Aberdeen whiskey festival.
• 1:34:32
  And they could do that because, and, and from a cost effective
• 1:34:34
  point of view, they don't have to be an external brand
• 1:34:38
  ambassador to be there for them, sort of brand ambassador for
• 1:34:41
  hire, like what we're trying to look for.
• 1:34:43
  But I, I don't know whether like let the people that have created
• 1:34:48
  these whiskey festivals carry on doing it.
• 1:34:51
  Do we need another whiskey festival?
• 1:34:53
  Probably not. I don't know.
• 1:34:54
  I mean, the whiskey festival world is fantastic from a
• 1:34:56
  consumer's point of view, absolutely fantastic.
• 1:34:59
  Let I I I play. Devil's advocate, then.
• 1:35:01
  If we don't do a festival, why don't we do a day?
• 1:35:05
  Well, I I think a. Big day out I.
• 1:35:10
  I'd like, I mean, first of all, I whiskey stories, sesh whiskey
• 1:35:15
  stories. How many people can be fed in
• 1:35:17
  this room 50? 1000 listeners I mean can we can
• 1:35:22
  we do that a whiskey stories I've.
• 1:35:25
  Always. I've always wanted to do right.
• 1:35:26
  One of the things I would like to do is first of all the the
• 1:35:30
  Whiskey Festival. I will definitely be making sure
• 1:35:32
  I can can get to and we'll definitely try and build some
• 1:35:35
  content around as not just Edinburgh Whiskey Festival in
• 1:35:37
  October, but also the Whiskey Fringe.
• 1:35:40
  We went to Whiskey Fringe on a Sunday and it was just just
• 1:35:43
  incredible. I'd like to try that and I love
• 1:35:45
  that and Whiskey Fringe. Is the best like I mean, I've
• 1:35:52
  been to a couple of festivals now like Chichiboo festival yeah
• 1:35:56
  and I really like chichiboo festival.
• 1:35:58
  I love, love whiskey. French.
• 1:36:00
  Yeah, I. Will beat whiskey French?
• 1:36:01
  I would like, I like the concept that look as we're recording
• 1:36:05
  this phase Fagio fagio fagio Fashila Sheila.
• 1:36:11
  Sheila. Sheila, you're just back, you
• 1:36:13
  know? Yeah, yeah.
• 1:36:14
  Accent years. You've got that wee twang.
• 1:36:16
  This is where we need hazy drums to correct.
• 1:36:18
  Actually, actually, face Sheila and Gallic means something very
• 1:36:20
  different, but face Sheila is the face.
• 1:36:23
  Sheila So the Iowa Whiskey Festival is just around the
• 1:36:26
  corner. And I love the fact that I
• 1:36:28
  that's that's why I want to, I want to go to that one next
• 1:36:31
  year. Yeah.
• 1:36:32
  I think I love the concept of everybody arriving at something
• 1:36:37
  and the buzz and the hype and everyone just been really
• 1:36:40
  excited. I love the fact that Isla can do
• 1:36:43
  a day, the split and they've got the days that you can go there,
• 1:36:46
  so it's distillery days. Oh, I really love that all.
• 1:36:49
  The locals going to do what's called rock and doll.
• 1:36:52
  They have like a festival on there and.
• 1:36:53
  I love the idea. So it's not just a whiskey
• 1:36:55
  festival? No, it's a phase.
• 1:36:58
  Yeah, it's a whiskey. It's a culture, it's a it's a
• 1:37:00
  culture. But I also love the Space Spirit
• 1:37:02
  space side festival as well as. An M&S.
• 1:37:05
  Thing not just a whiskey festival, it's an M&S whiskey.
• 1:37:07
  But I know, but I love only if you get to go home.
• 1:37:10
  Celebrate the sponsorship M and SI.
• 1:37:11
  Love the I love the idea of spirit space side.
• 1:37:13
  I've been up but I didn't get the and the one thing I would
• 1:37:16
  say about spirit space side is travel, transport and stuff like
• 1:37:20
  that. But I'd love and I love the idea
• 1:37:23
  of whiskey fringe being three days.
• 1:37:25
  So like also. Realized that can heads like
• 1:37:27
  Camel town fest. Yeah, I think that like never
• 1:37:30
  done it. Yeah.
• 1:37:31
  The tickets on that sell out like like absolutely mental.
• 1:37:35
  I, I I'd love to do like the whiskey stories.
• 1:37:37
  Big Weekender. Oh yeah, it'd be.
• 1:37:38
  Good fun. Like the big whiskey stories,
• 1:37:41
  big Weekender Edinburgh. To be fair, I think the I think
• 1:37:44
  the additional member would have to be a driver.
• 1:37:47
  Like no, but I don't know. But use our bars, use, use Simon
• 1:37:51
  Smith to plate the fence, used figures, use again, all just
• 1:37:55
  potential and do throughout the day.
• 1:37:58
  Everybody travels between the pubs sometimes.
• 1:38:00
  Do it. Do the tram route.
• 1:38:02
  Like when you think about it, Chuck, right?
• 1:38:04
  When you think about it, like you've got, you've got.
• 1:38:08
  Well, we've had Conor O'Keefe from Holy Rood to literally,
• 1:38:14
  he's sending us whiskey, right? So we've got Holy Rood there.
• 1:38:18
  We've had Nicole Leslie from Bonington close Distillery,
• 1:38:21
  Sterling. On from Ian.
• 1:38:22
  Sterling, we've been to been to portly distillery, I guess like
• 1:38:24
  we have, yeah, we've, there's the three distilleries.
• 1:38:27
  All Harrington barley. Yeah, you've got Kinchi on
• 1:38:30
  there. If you want to go all the way
• 1:38:31
  out there, we've done. Sui you've.
• 1:38:33
  Also, yeah, we've got Scotch whisky experience that we've
• 1:38:35
  done. We've got.
• 1:38:36
  We've also got the bottlers, isn't it SNW?
• 1:38:37
  Yeah, we've got. SMW.
• 1:38:39
  SMWS we've got. Woodrow's we've got.
• 1:38:43
  Blind. Summit, Blind Summit, Yeah,
• 1:38:44
  you've got in more yeah, Glenmore's, but yeah, there's
• 1:38:47
  plenty like and you've got then you've got like, say the
• 1:38:50
  athletic arms. We've got the French, we've got
• 1:38:53
  Sean Buchan, if you would do I. Wish his good weekend.
• 1:38:57
  Tell us well. I But I see.
• 1:38:59
  Well, no, I I tell you all right, because this a weekend
• 1:39:04
  up. Yeah.
• 1:39:04
  Let's, let's look at it. I'd love to try it.
• 1:39:07
  I'd love to try it. Not a festival.
• 1:39:09
  I want to stress. It's not a festival.
• 1:39:10
  Yeah, it's not a whiskey festival where we're not saying
• 1:39:13
  bring exhibitors around that, but we're we would do something
• 1:39:15
  where whatever. Activations I.
• 1:39:18
  Don't know. Yeah, just whatever.
• 1:39:19
  But whiskey? Story, wonder or somewhere?
• 1:39:21
  Let's just do, let's just do a night out though.
• 1:39:22
  Yeah. You know, like Angela Deneen,
• 1:39:27
  you know, she brought up that hard.
• 1:39:29
  The keeper of the quake, Lesser of the Pod and a previous guest.
• 1:39:33
  Now she she explained that her and Ali Baxter play whiskey
• 1:39:40
  stories. Bingo, right.
• 1:39:42
  And I'm just thinking like we're building in my own.
• 1:39:45
  We. Could do FedEx been mentioned a
• 1:39:46
  couple of times. And we did imagine we did a
• 1:39:51
  night, right? We pick a venue like Uno Mass or
• 1:39:54
  something like that, right? Chance got back.
• 1:39:55
  Because remember, my first concept was a takeover.
• 1:39:59
  Yeah, at Uno Mass. And she said.
• 1:40:01
  And it was going to be my, my idea was we were going to do.
• 1:40:06
  But it was meant to be like an apprentice style, like challenge
• 1:40:09
  where basically we've got to buy.
• 1:40:11
  I think you quickly said this is just one of us would be fired
• 1:40:17
  mental. But I don't know, like take take
• 1:40:19
  over a place like Uno Mass is a little bit bigger than Diggers
• 1:40:22
  backroom and diggers. We can get more than 25 people
• 1:40:23
  in there, what have you. And I imagine you suddenly say,
• 1:40:26
  right, we're going to play a couple of rounds of player
• 1:40:28
  distilleries, right? Yeah, right.
• 1:40:29
  Then we're going to play, hey, get some people out the crowd.
• 1:40:32
  We're going to do some sniff it, separate score.
• 1:40:33
  That's then we're going to play. We're going to play Whiskey
• 1:40:37
  Stories bingo, right, where we can play, play a little bit of
• 1:40:40
  bingo. And we just have some drams.
• 1:40:43
  And I think that I don't know, like, come and join us.
• 1:40:47
  If there was people that I mean, I don't know.
• 1:40:48
  Could you go with that truck? I'll be there, man.
• 1:40:51
  Yeah. Right, I don't know, just take.
• 1:40:52
  Me a pint. Exciting, exciting idea.
• 1:40:55
  Let us know if you'd be interested.
• 1:40:57
  We will do something, but. Yeah.
• 1:40:58
  In terms of the question, are we going to go to festivals?
• 1:41:01
  And I'm planning to plan to, yeah.
• 1:41:03
  But I think I think from a podcast point of view and I feel
• 1:41:06
  honestly, we've we've visited, we've visited podcasts, we've
• 1:41:10
  visited as doing them. But I would like like to exhibit
• 1:41:15
  again the buzz Angus, we've got all right, buzz, we're dead.
• 1:41:17
  Hold the microphone up to you, my weak elbow.
• 1:41:23
  It just. Goes I'll also say that I mean
• 1:41:27
  what I've loved it. Again, this has been an effort.
• 1:41:29
  We speak about the viewers and the list.
• 1:41:30
  There's so much. I've been to a couple of
• 1:41:32
  festivals at the start of this year and, and people coming up
• 1:41:35
  and say I'd love the podcast. It's epic.
• 1:41:38
  It's such. Yeah.
• 1:41:40
  And I will be at whiskey festivals.
• 1:41:42
  Yeah. Well, these boys, they're not,
• 1:41:43
  not, not working well, working, networking, whatever.
• 1:41:47
  But I will be at whiskey festivals.
• 1:41:48
  And if you do see me, come. Up and it has been such a buzz
• 1:41:51
  because I mean we were last whiskey festival we were at was
• 1:41:55
  back in October now last year but seems like ages away in
• 1:41:58
  terms of the life of the pod. I know, losing my voice, but.
• 1:42:03
  Got. Emotional speaking about it,
• 1:42:04
  but. It's too weird.
• 1:42:06
  People that we had never met coming up to us and mentioning
• 1:42:09
  the podcast, mentioning how good is the podcast I know.
• 1:42:11
  Just incredible, I say. That you you 2 boys he's he's an
• 1:42:14
  absolute nightmare and I wish he tasted now because he's actually
• 1:42:17
  the brand reps 100 million questions all the time because
• 1:42:19
  because you know now and so actually you.
• 1:42:21
  Missed out that Glen Alkie tasting were.
• 1:42:26
  Actually, yeah, to be fair. No, no, we never.
• 1:42:29
  Recorded that in the end, so no. Well, that's it's completely off
• 1:42:32
  camera. Maybe the?
• 1:42:33
  The Dornish trip Of course you watch the Dornish trip and not
• 1:42:36
  already please watch the Dornish trip but.
• 1:42:37
  That was great to the blog it. Was a great taste of watch 7 or
• 1:42:41
  8 drams. There was a 50 year old also.
• 1:42:43
  We'll all be going to the Glen Alkie tasting, yeah.
• 1:42:47
  Next week, yeah, it's a week today, a week tomorrow,
• 1:42:51
  tomorrow, yeah, yeah, we'll be there.
• 1:42:53
  So. Meet again for that.
• 1:42:53
  Hopefully it's as good as the last 1 I think.
• 1:42:56
  Maybe Cam will let us record at that one.
• 1:42:59
  I don't know if I'm going. To be there or not.
• 1:43:01
  Right. Well, like by the way, look.
• 1:43:03
  I mean, it'd be the same as the I.
• 1:43:04
  Have to say, I have to say, first of all, I have poured
• 1:43:06
  myself a drum of Bob Cutting's old Infinity.
• 1:43:10
  Yeah, right. All I'll say is I'm just
• 1:43:13
  slightly disappointed that there's not any hints of soap
• 1:43:17
  detergent in it. But I'll tell you what, right?
• 1:43:23
  So you've got a wee bit a pony in the end there, but there is
• 1:43:25
  Scottish, Irish, English, Welsh and Italian whiskey in there.
• 1:43:29
  I'm going. To have to try this as well,
• 1:43:31
  Soft and gentle. Try.
• 1:43:32
  Try that one. Try it straight out here, yeah.
• 1:43:33
  And Bob cutting should be Are you going to tell me he should
• 1:43:36
  be my answer to Master Blender send.
• 1:43:40
  Us some more samples, Bob. There may be a job in it for
• 1:43:44
  you, Bob. Easy going, not bad.
• 1:43:47
  Eh, I don't know what I was expecting, but not that, but
• 1:43:50
  it's nice. Chuck, I love these boys, but I
• 1:43:53
  like your review. Tell me what?
• 1:43:55
  You think? Bear in mind, he's a listener
• 1:43:56
  and he's sent us whiskey. I actually like the nose.
• 1:43:59
  It's. Actually decent.
• 1:44:01
  Yeah, yeah, yeah. Soft and gentle, nice and easy
• 1:44:03
  that. Is worryingly trainable.
• 1:44:07
  I think you're not getting out the shed once you start that.
• 1:44:10
  You hang Ross. What's that?
• 1:44:11
  Oh, he's going back. He's finished that.
• 1:44:14
  He's funny. Yeah, that's decent, man.
• 1:44:17
  Bob Cutting. Yeah, Bob.
• 1:44:19
  Certainly international vibes, but great for.
• 1:44:22
  Listening. Yeah, yeah, yeah.
• 1:44:24
  Losers. Wow. 111 guest is.
• 1:44:28
  That empty glass back, yeah. One guest did ask, actually,
• 1:44:31
  George Braley also said, what bottle would the next release of
• 1:44:34
  the whiskey stories be and why shout?
• 1:44:37
  Out to George George Justin Family Whiskey Club.
• 1:44:39
  George really knows his stuff about the drama.
• 1:44:41
  Oh, great guy, I think. Yeah.
• 1:44:42
  You know George. Well, maybe, Bob Cutting said.
• 1:44:45
  Definitely need for new. Well, let's.
• 1:44:46
  First and foremost, say we have found a few bottles of the
• 1:44:50
  whiskey stories blend left yeah. So if you're new to listen to
• 1:44:53
  the podcast and you. There's limited availability.
• 1:44:57
  There's hardly any but. I'm picking one up today.
• 1:44:59
  Yeah, yeah. Yeah, if you're new to the
• 1:45:01
  Whiskey Stories podcast and you don't know, there is a few
• 1:45:05
  bottles left at the diggers and of our 25 year old blended
• 1:45:10
  whiskey, £85 a bottle, it's 1 of 69 ever produced now.
• 1:45:14
  Bear and bear in mind we just went through the 18 year old
• 1:45:17
  blends and the 18 year old and they were all eighty £9000.
• 1:45:22
  Yeah, that's a 25 year old blend.
• 1:45:26
  Yeah, and it is £80 the. Newsletter as well the.
• 1:45:30
  Newsletter. Yeah, we're.
• 1:45:32
  Going to talk about our blend and the last few remaining
• 1:45:34
  bottles on the newsletter. Yeah, keep in, keep in touch.
• 1:45:36
  The newsletter's fantastic. Look, we've, we've, we've, we've
• 1:45:38
  had like, I cannot stress it enough.
• 1:45:41
  Right when we started this podcast, literally up there,
• 1:45:44
  Ross and I guess and I sitting there having a bladder and
• 1:45:49
  literally talking about whatever we could think of.
• 1:45:52
  Episode 1's a tough. I mean it's.
• 1:45:54
  Actually, do you know, I think in this is episode #80 right,
• 1:45:57
  this is episode #80 and episode, I think only three times we've
• 1:46:02
  done it where we've not had a guest.
• 1:46:04
  Now, Chuck, I'm not counting you on the one where you were a
• 1:46:08
  guest. Incidentally, do you know
• 1:46:09
  that's. Favorite episode do you?
• 1:46:10
  Know that's that's a top listen to episode or download wise most
• 1:46:15
  download on the day on the day of the episode being it was the
• 1:46:18
  most there's a massive. Huge.
• 1:46:22
  I'm already regardless. As well to me last night talking
• 1:46:24
  about him picking stones at the field as his favorite.
• 1:46:28
  Up to your elbow and a cow's backside, all that kind of
• 1:46:32
  stuff. Pretending that because you were
• 1:46:34
  so embarrassed to pretend, because you were too embarrassed
• 1:46:36
  to say that you're sending whiskey, that you'd start at all
• 1:46:38
  company. And you were looking at facts,
• 1:46:41
  but only when you went to the post office, right?
• 1:46:43
  Honestly, But this is episode #80 lads.
• 1:46:47
  And let me tell you like we've we've, we've surpassed 50,000
• 1:46:51
  download streams, plays, views, lessons across all episodes,
• 1:46:54
  across all platforms. We've got a great little
• 1:46:57
  community on. And I see a little because it is
• 1:46:59
  little, right? And we don't care because it's
• 1:47:01
  not about we're not looking at trying to get all we, we want
• 1:47:03
  thousands and thousands. I like it.
• 1:47:05
  We've got a few 100 people every single week.
• 1:47:08
  You know, last weekend over 45 people or 45 comments on weekend
• 1:47:14
  DRAM roll call people just getting involved.
• 1:47:16
  We've got listeners like Scott Miller, right?
• 1:47:18
  I like the way across the States.
• 1:47:19
  Yeah, well, and Lance Morgan sending us, sending us loads and
• 1:47:24
  loads of drums. We've got Craig Darling who's
• 1:47:26
  sitting there with his wife crossed legs waiting for them.
• 1:47:30
  But we've got we've got listeners from over and it's
• 1:47:32
  fantastic. It's.
• 1:47:32
  Amazing. And so for George's question,
• 1:47:35
  because I've got a few of those bottles left that you can still
• 1:47:37
  pick up, let's just talk about our wet dream answer to the
• 1:47:42
  question once, you know, give it five years of the podcast and
• 1:47:47
  you've got an anniversary bottling.
• 1:47:48
  I'm. Going to I'm going to stop you
• 1:47:49
  right there tonight. It's been about building up to
• 1:47:52
  one thing and one thing only. 55.
• 1:47:59
  Bottling I would like to announce to my close we have a 5
• 1:48:03
  bottling. No, tonight it's been built.
• 1:48:06
  Right, Right. We've talked about distilleries,
• 1:48:08
  we've talked about regions, we've talked about who we would
• 1:48:11
  have working at our distilleries, right.
• 1:48:13
  Look, it's Clarkson Farm is about to start now.
• 1:48:15
  I'm going to pitch this right now.
• 1:48:17
  Whiskey stories meets Clarkson's Farm, right?
• 1:48:20
  Amazon Prime, buy us a distillery and we have to run
• 1:48:23
  it. That's that's that's that's,
• 1:48:25
  that's. It I've.
• 1:48:27
  Just got a new job. I've been blind in like a week.
• 1:48:33
  Clarkson's Farm Amazon Prime. Phone me tomorrow.
• 1:48:36
  So listen, senior podcast, we really like it.
• 1:48:40
  We're willing to offer you all this money and we would like to
• 1:48:43
  have all the rights to this podcast.
• 1:48:45
  I'm taking it. But on the caveat to that is
• 1:48:48
  we're going to buy you a distillery and we're going to
• 1:48:50
  film you for the next 5 years 5. Years.
• 1:48:53
  Running. Amazon We are looking for
• 1:48:56
  potential future sponsorships that Amazon are listing.
• 1:48:58
  To be fair, honest and Ford is there if.
• 1:49:02
  Anyone, if anyone had been filming on me on the farm, that
• 1:49:05
  would have been genuine. I like, broke my own foot trying
• 1:49:09
  to kick a rock at them. Here's a question again.
• 1:49:14
  Sorry, George, we've. Had too much trust.
• 1:49:16
  Here's a. Question actually see from the
• 1:49:20
  roles we had the Ultimate Team, if we had to put ourselves in
• 1:49:24
  those roles, how would we divide ourselves in our ultimate
• 1:49:27
  whiskey stories distillery. On the warehouse match.
• 1:49:30
  You've got to be, you've got to be marketing.
• 1:49:33
  Well, brand. Ambassador Graham Kogan, you've.
• 1:49:35
  Got to be, I mean, I'm chatty, but you are marketing chatty
• 1:49:38
  but. What about the warehouse?
• 1:49:40
  Who's who runs the warehouse? I'll stick Chuck in there, which
• 1:49:42
  unfortunately. Gives us a lot of responsibility
• 1:49:45
  for what you're selling and what you're maturing.
• 1:49:47
  Right, so we have a minute so but I'm taking market and I'm
• 1:49:49
  brand ambassador. Sorry, I have to right.
• 1:49:51
  So one of users then the distillery manager and head of
• 1:49:54
  production or master blender my. Thoughts are that Angus actually
• 1:49:57
  has more experience than us. All of us throughout, actually
• 1:50:04
  one. Ball.
• 1:50:06
  Angus, Angus, That was one more button and there was Chuck.
• 1:50:12
  So I would just say I think that Angus deserves distillery
• 1:50:15
  manager at the wishes, obviously.
• 1:50:17
  Let me tell you right, make me. Master Blender.
• 1:50:20
  How am I going to be able to sell this whiskey?
• 1:50:24
  How's Chuck's? Spirit made by Angus, but Chuck
• 1:50:28
  blended by me so you're. The one blended, there's gonna
• 1:50:30
  be so much spit in those casts, I'm not going to lie like I'd
• 1:50:33
  be. Great, this is.
• 1:50:36
  Well, there you go. Well, look, we've got to cut it
• 1:50:41
  now because Camel start to moan that the podcast is going too
• 1:50:43
  long, too long. Well, that's, you know what it's
• 1:50:45
  been. Unintelligible for the last like
• 1:50:47
  45 minutes. Aye, wait, but like it's been
• 1:50:49
  great. Thanks for the powers.
• 1:50:53
  Thank you so much for for Lance Morgan.
• 1:50:56
  Thanks for the sending Bob cutting there.
• 1:50:58
  Yeah, it's it's absolutely fantastic.
• 1:51:00
  I can't, I can't, you know, thanks to everybody for
• 1:51:02
  listening. Thanks for everybody who gets
• 1:51:03
  involved. The.
• 1:51:04
  Delta Airlines for the doors. Yeah, Delhi.
• 1:51:06
  Get us, get us, get us a trip to there or just Orkney.
• 1:51:11
  But but basically, look, it's been great.
• 1:51:13
  Thanks to everyone for putting in their questions as well.
• 1:51:16
  You know, we maybe struggled for a bit of content tonight,
• 1:51:18
  otherwise we'd have just had to talk to each other, but that
• 1:51:20
  would have been it. But I've had a great night.
• 1:51:21
  It's been great. We're sitting down here.
• 1:51:23
  Thanks there for letting cards for putting up us again.
• 1:51:25
  Listen lads, we've done it again. 80 episodes.
• 1:51:27
  That's us. Cheers guys.
• 1:51:29
  Thanks for having. Me.