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Full Access at Tomatin: Scotch from the Cask & Distillery Road Trip Games · Whisky Stories Podcast

• 0:00
  You haven't earned your kilt yet.
• 0:03
  I wasn't even a suit at that point.
• 0:04
  I don't know how you was Waistcoat it's.
• 0:06
  Too small. We couldn't.
• 0:07
  We couldn't get a mini skirt in size.
• 0:11
  You liked me, Charles, and I liked you, and now look how
• 0:13
  better we are. It's all in good, Jess.
• 0:16
  It's right in my diary. It's like, again, Ross was not
• 0:20
  sick there. Your diary.
• 0:23
  Scotland, tell me how he built Glen.
• 0:28
  I've never seen that. We shit with dirt on his hands.
• 0:31
  Welcome to the Whiskey Stories podcast.
• 0:43
  That's A1 on one and that's something that's really cool.
• 0:54
  And so if you haven't entered that and you've got to come in
• 1:04
  really, really cool. We are about 20 minutes out from
• 1:08
  our first stop to Matin Distillery.
• 1:11
  Ross is currently just recording himself I think.
• 1:13
  And this is vlog. Hello, we're vlogging.
• 1:16
  We're vlogging. We're vlogging the whiskey story
• 1:18
  as well. Side, back, get there.
• 1:20
  I will. I'll talk to see what's.
• 1:21
  Chuck in the in the car with Chuck, you're the cameraman, but
• 1:24
  you've got this is like the gold ticket the.
• 1:27
  I know. The whiskey stories Golden
• 1:29
  ticket competition was who do we want to bring with us or who
• 1:33
  wants to come with us to hold the camera and have to drink all
• 1:36
  the whiskey and and and have to share a rumour.
• 1:39
  Ross Bar. But it's been really nice.
• 1:40
  To be the charity case. Beatle here.
• 1:44
  Chuck, the last time you featured on the Whiskey Stories
• 1:47
  podcast was a it was Fraser. In fact, you stood in for where
• 1:52
  was this episode that Ross Anagnis couldn't make it?
• 1:55
  Yeah. Because I was.
• 1:56
  In Fraser and Curtis. Isn't it?
• 1:58
  That was it, right? But also, what I would say is
• 2:01
  that was the night before you flew off to your trip to Japan.
• 2:04
  Yeah. And we had a couple.
• 2:06
  I Once we finished recording, we had a couple rounds after.
• 2:08
  That couple rounds when? Was your flight the next
• 2:12
  morning? Like 10-11 in the morning.
• 2:14
  When did you when did you finally finish drinking that?
• 2:17
  Oh, I think, I think it must be my. 11:00 really.
• 2:21
  Well don't look at me, I've gone by 9.
• 2:23
  I said right, I'm leaving. OK, I don't even remember.
• 2:26
  Yeah. I shook your hand and said enjoy
• 2:28
  Japan, yeah. And I think I couldn't talk
• 2:30
  about that. At that point you were far gone.
• 2:33
  I. Think no, maybe I left about
• 2:34
  10:00 and then walked back to mine.
• 2:36
  And then? Ordered a five guys good.
• 2:39
  Sent to the wrong address so I had to fix that and I called the
• 2:44
  driver. Apologise I think I it arrived.
• 2:46
  Had one bite of a burger, fell asleep.
• 2:50
  Woke up in the morning and it had to panic pack to get my
• 2:53
  flight hacked. Had to get a taxi, go in the
• 2:59
  taxi 5 minutes after we left we had to turn back because I
• 3:01
  forgot my passport. I can only imagine you do your
• 3:07
  actual panic and how you're probably frowning at everybody
• 3:11
  about meaning it. Probably, yeah, but that is my
• 3:14
  resting page. So you made the flight though?
• 3:18
  Made the flight. I had a four hour 4 hour layover
• 3:21
  in Frankfurt so. Horrible big airport.
• 3:23
  Yeah, I was like, oh, thank God. Like I'll get everything's good
• 3:27
  now. I'll, you know, I'll sort myself
• 3:29
  out. I'll drink like 6 pints of
• 3:30
  water. Everything will be fine.
• 3:32
  Went to like the gate was like hours before, like charged up
• 3:36
  all my devices. So I was like, I'm a veteran of
• 3:38
  this. I've nailed it.
• 3:39
  Yeah, lined up to get. To get my ticket scanned to get
• 3:44
  on the plane and the room was just like this is not your
• 3:47
  flight. This is a this is a different
• 3:50
  airport in Japan that starts with Ed that you're not only at
• 3:54
  the wrong gate, but you're in the wrong terminal and your
• 3:56
  flight leaves in 20 minutes. Sprint get get on like the metro
• 4:04
  car to the next thing, which is the it's like torture because I
• 4:06
  can't. You can't control it you.
• 4:08
  Can't control it because I'm just standing there and.
• 4:10
  I just went straight all the way around and I was like, is this
• 4:14
  this flight? I was, am I gonna make it?
• 4:16
  And she's like, oh, yeah, it's fine.
• 4:17
  You've got like 20 minutes here. Like, well, obviously you're
• 4:20
  first class Chuck, so they would have held it for you anyway,
• 4:23
  Hey. I was like, it was midnight and
• 4:25
  then so that was like a 14. Hour, that was terrifying
• 4:27
  economy at the gate. This is not your light, Sir,
• 4:30
  This is another. Right, but I've got a point.
• 4:32
  This leads us on now I had planned for this, but I'm
• 4:34
  driving so I can't do it. So I guess what I want you to
• 4:37
  do, right? You're going to have to be
• 4:39
  clever here on how you do it because there is a skill to this
• 4:41
  hosting these OK player distilleries, right?
• 4:44
  Bring it to your phone, yes. Right, intro plays.
• 4:49
  Now what was it? What was the intro music?
• 4:51
  Did it? Did it do your phone right
• 4:54
  whilst you've got signals we are just about to jump on the a
• 4:57
  nine. Yeah, I want you to tap into
• 4:59
  Google 2025 Top Distillery Tours.
• 5:05
  Oh, as in rating. Right.
• 5:07
  And go and then go to the TripAdvisor because I, I, I
• 5:10
  haven't seen, I don't know them all, but I have seen that
• 5:14
  TripAdvisor does have the top 2025.
• 5:16
  Now what I will say, it might be a giveaway, but I think a gin
• 5:23
  distillery or maybe a gin distillery might be in there.
• 5:26
  OK. So we're not going to go to
• 5:27
  where we bypass Gin Distillery because this is not a Gin story
• 5:30
  podcast. No what?
• 5:31
  Are we classifying, you know, as a gin distillery or is?
• 5:34
  That I think it was Edinburgh, Edinburgh Gin, which we can
• 5:38
  count because it's owned by a McCloud distillers.
• 5:41
  Big, big friends in the podcast. And if they would like to have
• 5:44
  us take this whiskey bus to a distillery anywhere over there
• 5:48
  distilleries time do and then it would be fantastic, right?
• 5:52
  Have you got the list I guess? I do.
• 5:54
  They're not necessarily well. There should be a TripAdvisor.
• 5:57
  There is distilleries in Scotland and the 1st 2 are not
• 6:00
  distilleries but I can see why they're included.
• 6:04
  But the rest of the distilleries?
• 6:06
  Right. Well, do you want to play?
• 6:07
  Are we going to play? Play your distilleries right.
• 6:10
  What I would say 10 of them, right?
• 6:11
  I'll give the first two away because they're not
• 6:13
  distilleries. So #1 it's the Scottish whisky
• 6:15
  experience. OK, yeah, OK #2 is Johnny Walker
• 6:18
  Princess? Makes sense, right?
• 6:19
  Makes sense. But. #3 is a distillery.
• 6:23
  OK, but no, we're supposed to be playing higher or lower.
• 6:26
  Oh right, play higher up do you want?
• 6:28
  Me to name the distillery. And then that's was higher.
• 6:30
  Or lower. But we'll have to go.
• 6:32
  Me versus Rosser's, Chuck involved as well.
• 6:34
  We'll put Chuck involved as well.
• 6:35
  I just name them randomly. Then, well, you need to work.
• 6:37
  You need to game it so that you know where to finish.
• 6:39
  It's a tough, it's a tough old. Right.
• 6:43
  This is too. Hard right?
• 6:46
  Start with Charles. Start with Charles.
• 6:48
  Well, I'll name 1 distillery. OK.
• 6:52
  So the Blair Athol distillery, OK, OK, that's one particular
• 6:56
  tour you can do in Scotland. So what then?
• 6:58
  I would say is. Charles care, do you think X is
• 7:03
  higher or lower? Talisker, is it higher or lower
• 7:06
  than Blair Athol? I reckon I believe just with
• 7:09
  that minor people that will go to Blair Athol, it will be
• 7:12
  higher than telescope. Correct, right.
• 7:14
  Chuck stays on Chuck. Stays on so Chuck Glen going
• 7:21
  higher or lower. Oh, Talisker.
• 7:24
  Talisker. Well, then, Talisker, I think
• 7:26
  it'll be higher again, yeah. Correct.
• 7:29
  Oh God, quick game over. Higher or lower than Glen going?
• 7:36
  Actually I bet it'd be better too, but I think Glen going
• 7:39
  might be higher on the TripAdvisor.
• 7:42
  Oban is higher than Glen Goy. I'm surprised at that.
• 7:45
  I also would have done the same because I believe Glen Goy is
• 7:47
  the most visited distillery. But wait, you've got to think.
• 7:50
  Logic here is. More Reviews.
• 7:52
  People will be going to Oban and then travelling across the
• 7:56
  water. Oban, Oban going over there.
• 7:58
  So Ross over worry, we're on to you.
• 8:00
  OK, Oban. Glen Kinchy Higher or lower?
• 8:03
  OH. My goodness, I mean I would be
• 8:06
  devastated if Glen Kinchy is lower than Oban.
• 8:09
  So through out of staunch beliefs, I'm going to say that
• 8:13
  Glenn Kinchy is higher than Oban.
• 8:16
  Thank. You you're wrong.
• 8:17
  You're wrong. Glenn Kinchy is lower than Oban.
• 8:19
  Right. So wrong like.
• 8:21
  I think we're for example, so we're on Glenn Kinchy, so the
• 8:26
  Clyde side distillery. Right.
• 8:29
  Is that me? Oh, I thought you already knew
• 8:31
  it. No, I didn't know them all.
• 8:33
  Right. We'll go on the E Graham then
• 8:35
  the Clyde side distillery is a higher or lower than Glenn
• 8:37
  Kinchy. I'll say lower, correct, right?
• 8:41
  And I, I think we're pretty much at the end.
• 8:45
  I think this is for the no, no, no, no, no, no.
• 8:48
  No, there's one more. That's just for the
• 8:49
  championship, right? Tomato, distillery tomato.
• 8:52
  Higher or lower than Clyde site of course.
• 8:55
  Higher correct. Yes.
• 8:59
  Hi, Green Win. Well done.
• 9:00
  I guess you've butchered a. Really.
• 9:04
  A game show, they said. I think that's.
• 9:07
  I didn't have a sparkly, I didn't have a sparkly coat or
• 9:10
  sparkly. I guess that's been months
• 9:13
  preparing play our distilleries, right?
• 9:15
  That's a good one. And in 5 minutes you've put on
• 9:17
  that. That's it.
• 9:17
  I'll never be seen the good. Thing is, this year we're going
• 9:20
  to put this on the Facebook page.
• 9:21
  Are we? We're going to put this this car
• 9:22
  recording on the Facebook page. I'll be, I'll be open, I think,
• 9:24
  well, we'll see what kind of content is based on what we've
• 9:26
  just done probably won't make. I know, I know.
• 9:30
  We've got some hardcore whiskey people, a lot of whiskey
• 9:33
  professionals listening to the podcast as well.
• 9:35
  This is a game I used to play in Scotch at the Balmoral when we
• 9:40
  were slightly quieter. It was all about keeping,
• 9:43
  keeping on top of everything. I spy with my little.
• 9:45
  Eye, I'm going to give you a distillery and you get 5 yes or
• 9:51
  no questions. Right.
• 9:52
  Oh God. I'll give you a distillery and a
• 9:54
  founding date. You get five years or no
• 9:57
  questions then I guess. And it'll be interesting to see
• 9:59
  how the listeners, how early they get it, get past the tears
• 10:02
  and also how smart you are with your questions.
• 10:05
  OK, so I'll let these all three play and all three take turns
• 10:08
  and I'll start with a distillery that was founded in 1967.
• 10:15
  Oh so. That's quite modern.
• 10:16
  I mean, I get, I get. To yes, give me a yes.
• 10:18
  Or a space side distillery. It is a space side distillery.
• 10:22
  There you go. Chuck, what's your question?
• 10:24
  Yes or no question? Is it a distillery with is it a
• 10:29
  Is it a good looking distillery? Exactly.
• 10:33
  That's a subjective question. How many distilleries are on
• 10:36
  space side? How many of them look good?
• 10:38
  Chuck, to the lessoners, can I just say that is an example a
• 10:40
  terrible question. Is it a good looking distillery?
• 10:44
  I'm like, no, it's. Not a good looking distillery,
• 10:46
  right? I don't know.
• 10:47
  Right. We'll see if it does the
• 10:52
  distillery have exclusive distillery releases.
• 10:55
  Yes, it does. Again, not really narrowing
• 10:58
  anything down there. Well, so far, Angus has at least
• 11:01
  asked. We've got a space side
• 11:02
  distillery that looks pretty ugly that does have standard
• 11:05
  releases is. There any space side distillery?
• 11:07
  It does have some standard releases.
• 11:10
  It does have standard releases. Does it have a distillery?
• 11:13
  Can you stick an extra question in there?
• 11:14
  No, no, that's what I was. Just I was just clarify, clarify
• 11:18
  is that a distillery that is owned by Chivas?
• 11:21
  It is not. That's a good question.
• 11:24
  Right. OK, so it's not a Chivas
• 11:26
  distillery, it's in space guide. Has a question, maybe we'll give
• 11:31
  you guys eight years ago or nine years ago question. 66 is
• 11:35
  probably a good number because there's three.
• 11:36
  We've got 2. More, yeah.
• 11:38
  Well, OK, good luck. It's not a good looking
• 11:41
  distillery. Think it's a date, Charles, You
• 11:42
  know this. 60s right? Yeah, 60s as well.
• 11:47
  Which is why it wouldn't be a pigeoness distillery, it would
• 11:49
  be a pretty industrial one. I'm.
• 11:53
  Panicking. Panicking bad.
• 11:55
  Yes or no the. Best thing is to try and think
• 11:57
  of a distillery that you think it might be and then try and
• 11:59
  rule it out. Or.
• 12:00
  Confirm. That's why I had to ask the
• 12:02
  architecture much. Is that aye?
• 12:03
  Because I say, well, we know it can't be Torbour now.
• 12:05
  Yeah, that's right. So we.
• 12:08
  Don't have a courage. Is it open to the public?
• 12:12
  It is open to the public. OK, we got a last yes or no
• 12:15
  question. Well, it's open to the public.
• 12:17
  It's not cheapest. It's in space I. 1966.
• 12:27
  Aye, wait a minute. Keep in mind, people are
• 12:29
  listening to this podcast. Does it?
• 12:30
  Does it, does it? I mean, I've got 2 questions.
• 12:33
  I'll ask the proper one first. It's owned by Diageo.
• 12:38
  It's not owned by Diageo. Oh, that.
• 12:40
  Was a. Good question.
• 12:41
  That was a good question, right? So someone has to take a stab at
• 12:45
  this. Come to or come to go, I guess
• 12:48
  each. At this point, it's because
• 12:49
  you're not very close. Are you?
• 12:50
  Are you? Wait, I've got a question,
• 12:52
  another well, are you big on this?
• 12:54
  Do you like this distillery? I like this distillery.
• 12:56
  Are you a horse to this distillery?
• 12:59
  No, no, it's not manic. More No.
• 13:01
  That was founded in 1971, of course.
• 13:04
  But I do as well. I did and it's diazio I.
• 13:07
  Was. I wasn't.
• 13:08
  Let yourself down there in front of the.
• 13:09
  Beers right, I'll come. Up now, this distillery
• 13:13
  apparently has a capacity of about 4 million, but I know
• 13:15
  producers a lot less than that, and at least one of people in
• 13:19
  the car have visited this facility.
• 13:21
  That will be. That's a couple of clues.
• 13:25
  Oh give us a wee guess lads, I guess each.
• 13:28
  Space side not picturesque. 19-6 days someone's visited it.
• 13:34
  Isn't that the one that's was it called Petit Petev or?
• 13:37
  Petev. Petev.
• 13:39
  No, Petev, I'm afraid not. Is it Toronto?
• 13:43
  It's not Toronto, but it's a very good guess.
• 13:46
  I might found it around those years you.
• 13:49
  Have to make these games a lot easier, Ross.
• 13:51
  You're the one that's been to this distillery.
• 13:52
  Oh shit. Oh, I think I know what it is.
• 13:57
  I think I've got it. Well, your guess is a faggot.
• 14:00
  All of. US are going, I think.
• 14:03
  I've got it. Can't be Glenn.
• 14:06
  Glenn Allen, you know. It is Glenn Allen.
• 14:08
  He's done it. Well done it a.
• 14:12
  Good. Look at this other Glenn
• 14:16
  alcohol. I can tell you straight away.
• 14:18
  I can tell you straight away there's an image in the yearbook
• 14:21
  and I would not, I didn't. Think that interestingly because
• 14:24
  one of the features or one of the things that we'll be doing
• 14:26
  tomorrow evening is we are being hosted we are going to it's Glen
• 14:31
  Alley tasting tomorrow night in Bournet Castle I'm.
• 14:35
  Going to tell Billy Walker you talk Founded 1824, right?
• 14:43
  Right. So that could be a lot.
• 14:45
  So basically half a space side was found in 1824.
• 14:48
  Am I wasting a question by asking if it's in space side?
• 14:52
  I'm going to cut ahead. Well, you'll find out if it is
• 14:54
  or it isn't. I know, but we're losing a
• 14:57
  question. Either way, Either way, you're
• 14:58
  narrow. You're half in.
• 14:59
  Your choices, I guess, are you, are you Pero Ricard owned?
• 15:04
  Yes. Excellent.
• 15:05
  So there's at least 4. There's at least 4 Pero Ricard
• 15:09
  space side displays found in 1824.
• 15:13
  Right. Who's asking the next question?
• 15:15
  You. Can do Angus.
• 15:16
  I'm going to say, I'm going to say is it space size, space side
• 15:18
  distillery? It is indeed, yeah.
• 15:20
  Right, there we go. Well, I have one question I
• 15:22
  always ask because I have correlated this no.
• 15:29
  No, not. Really.
• 15:30
  No. Right.
• 15:30
  OK, there we go. That's a good.
• 15:32
  Very good question, Graham. Actually, I think I have another
• 15:35
  question if I could go Nick, miss you guys.
• 15:37
  Sure. Is it my dedicated Facebook
• 15:39
  appreciation page to this? Not that I'm.
• 15:42
  Aware of. OK, so.
• 15:43
  It's because I'm actually Glen Burgie is founded in 1824 I
• 15:47
  think, so that was a very good. Question.
• 15:49
  It's owned by Perno and Space Identity 100.
• 15:51
  Percent and and as is Milton Duff, but again, I don't think
• 15:54
  there's a Milton Duff page out there, so it could be Milton
• 15:56
  Duff as well. Glen Levitt has core releases.
• 16:00
  So it can't be. Glenn Levitt.
• 16:02
  Aberlowers. Aberlowers. 24 as well.
• 16:04
  I think there's a no but that's got strafy.
• 16:05
  Is it Strafyla? Strafiles earlier than that
• 16:08
  strafiles. Earlier than.
• 16:10
  But we're already narrowed down the portfolio of.
• 16:14
  Space side perils. Of space side perils.
• 16:16
  So I think we have like Glen Keith left, and Alta Vanya,
• 16:21
  which I think is far too modern. Brazen Grill and live it Which?
• 16:24
  Is are you a Glen of space Side? No.
• 16:27
  Oh. Glen, not a Glen I.
• 16:31
  Think you go. I think you go for that.
• 16:33
  This is difficult. They also have is it what's the
• 16:36
  one that tripped me up and what gish and sellers right?
• 16:38
  Is it balmenish? That's incredibly early.
• 16:42
  Oh, or is it Dalmenish? I can't.
• 16:45
  Remember I think when you guys did that.
• 16:47
  The one that does Karun. Jen, look, let's game this here.
• 16:50
  Chuck's Chuck's obviously seen that this is this could
• 16:52
  potentially be a lot of wasted content.
• 16:54
  So we need to get one right. So I reckon what he's done is
• 16:57
  he's picked one that he knows there's a good chance we're
• 16:59
  going to get it right, right. So is it Melton Duff?
• 17:02
  Yeah. He's done.
• 17:08
  He's. Done it, he's done it.
• 17:11
  We're. Turning off I've.
• 17:15
  Actually had to put my hand on the steering wheel for the
• 17:17
  first. Time and So what we're capturing
• 17:21
  here unless. He's on his ground, too.
• 17:25
  Is Welcome to Tomatin Hell of the Juniper, an unusual name for
• 17:29
  Scotch whisky distillery, but it's actually Tomatin village.
• 17:33
  So we always speak about these little get the same, get the
• 17:35
  same and get the same. There's the same.
• 17:37
  Now you're talking there. We.
• 17:39
  Are and we're talking historically about people
• 17:42
  putting distilleries, putting distilleries around small
• 17:46
  villages. So of course you had people who
• 17:47
  could work there. So Martin is an example of a
• 17:50
  village that was built around the distillery, and Buna haven't
• 17:54
  all the other example I can think of where really there
• 17:55
  wasn't anything in that part of the island until the.
• 17:59
  Distillery, you had that. Here we go to man.
• 18:03
  The workers cottages. Here we, here we go.
• 18:07
  We've made it. What a lovely day up here in the
• 18:09
  Highlands. Lovely. 20 miles in the South of
• 18:13
  Inverness. Let's get a wee picture.
• 18:14
  Get me the whiskey wagon. Whiskey wagon.
• 18:19
  The whiskey story is Whiskey Wagon.
• 18:21
  Here we are. Here we are.
• 18:22
  We've. Done it, We've made it.
• 18:24
  Legs one Done. Are we ready?
• 18:26
  Are you ready? Are we ready you?
• 18:28
  Have a dab a day. Right Angus, class us in.
• 18:34
  Welcome along to the Whiskey Stories podcast.
• 18:36
  Whiskey Stories road trip at the Tim and distillery.
• 18:42
  We've done it, lads, we've done it.
• 18:44
  We've made it out of Edinburgh to visit a distillery.
• 18:47
  Not for the first time, but the first time, we're actually
• 18:50
  outside of Edinburgh Distillery, outside of Edinburgh and getting
• 18:53
  away, look around hopefully. Yeah, my thoughts were if we're
• 18:55
  going to go up north, I want to visit one of my favourite
• 18:58
  distilleries. You know how much I've gone on
• 19:00
  about Tomatin. Tomatin 36 in particular, We've
• 19:03
  heard no end of stories about tomatoes and your love for it.
• 19:07
  Yeah. We tried it.
• 19:08
  I know we tried it at the whiskey Fringe at the half.
• 19:10
  Time and I can understand why 100.
• 19:12
  Percent. It was a spectacular.
• 19:13
  So when we were at Scottish Spectacular, I think we'd, we
• 19:15
  sold 13 bottles in 13 months and it ruined whiskey for me.
• 19:20
  Like I loved Tomatin things I didn't think it could taste for,
• 19:23
  for, for people that haven't tried it.
• 19:25
  It was just the most exotic, tropical, ridiculous whiskey I
• 19:27
  ever had. We're very lucky to be joined by
• 19:30
  an expert on Tomatin today. Well, we are.
• 19:31
  We have Liberty, Josephine, Libby, Jo, who's stupidly told
• 19:37
  us what our film. Would have avoided that.
• 19:41
  For the rest of this podcast episode, you will be Liberty
• 19:44
  Josephine. But we are trying.
• 19:47
  We it's now 10:50 in the morning, slightly too early for
• 19:51
  a drab maybe, but we left. We left Edinburgh at 7:00 this
• 19:56
  morning. We were in the whiskey wagon,
• 19:58
  Whiskey stories wagon, as we call the whiskey wagon, whiskey
• 20:01
  wagon. And we've head up.
• 20:02
  We are on our way up to Dorner for part of our Whiskey Stories
• 20:07
  Grand Tour. And the first stop off we
• 20:09
  decided ought to be rude not to pop in.
• 20:11
  So, Libby, Joel, thank you so much for having us here at the
• 20:14
  distillery. You very welcome.
• 20:16
  You've been tasked with taking us around and showing us, yes, I
• 20:19
  have the highs and lows or the highs and highs of the Tematin
• 20:23
  distillery, but you're also, you're from Tematin yourself.
• 20:26
  Yes, yeah, I am grew up in Tematin, just outside I wanna
• 20:31
  say. Outside the gates.
• 20:33
  Just outside the gates, yeah. So people that don't know
• 20:36
  outside. The village.
• 20:39
  Because that's the fascinating part.
• 20:40
  Like I've never visited here before.
• 20:41
  I'm driving in and you see the Tematen distillery, lovely wall
• 20:45
  area that you turn into and you're driving up and you think
• 20:48
  this is a really nice drive into distillery and then.
• 20:51
  Once you get past the warehouses.
• 20:52
  Yeah, suddenly we're in a there's a lot of housing estate
• 20:55
  in here. Yeah, yeah.
• 20:56
  And it's really interesting because I actually, because
• 20:59
  you've got the actual village of Tematen and then you've got this
• 21:01
  whole separate village in itself in the distillery.
• 21:05
  And I didn't even quite realise how many houses were here
• 21:08
  growing up because I didn't have any connection to the distillery
• 21:10
  itself growing up. Other my mum worked here for a
• 21:13
  bit when I was younger. Currently still works here, but
• 21:18
  yeah, I didn't have any connection.
• 21:19
  So you didn't know about the houses until I actually started
• 21:22
  working here. I came in and thought, this is
• 21:24
  insane. I didn't realise how many people
• 21:26
  actually live in here. Like it's a little like
• 21:29
  distillery commune it. Is it's.
• 21:31
  Like. It's like their own little
• 21:33
  distillery family. It's that's how I like to
• 21:35
  describe it. It is.
• 21:37
  You're working with your neighbors.
• 21:38
  You are in very close contact. Yeah, at all times.
• 21:41
  So. No one's falling out over their
• 21:43
  head. You have.
• 21:43
  To get on with everyone. And you so you're sorry, but you
• 21:47
  are a visitor centre team leader here.
• 21:49
  Yes, yes I am started that about a year ago.
• 21:53
  I started at the distillery about 3 years ago now, 1st of
• 21:56
  April will be my anniversary coming up and then moved on to
• 21:59
  team leader just March last year.
• 22:02
  Yeah. So it has been an incredible
• 22:04
  journey. I I fell in love with whiskey
• 22:07
  coming here. I, I didn't like whiskey very
• 22:09
  much before I started working there, but yeah, fell in love
• 22:13
  with it, fell in love with the brand already loved matinee as
• 22:16
  itself being from here, you know?
• 22:19
  You've got a real pride about it, you know?
• 22:20
  Yeah, exactly. Absolutely.
• 22:22
  Well, we are sitting here so this is the visitor centre where
• 22:24
  we're starting at the moment, but you're going to give us a
• 22:26
  little walk around and a little tour.
• 22:28
  But you know, from your own point of view, when you started
• 22:31
  working at the distillery, what was the what was the stand out
• 22:34
  bits where you were looking at it going?
• 22:36
  Well, first of all, you're approaching it from a person who
• 22:38
  really doesn't like whiskey. And so from you, what was the
• 22:41
  sort of eye opener was that it was the sort of moments where
• 22:43
  you thought that's really interesting.
• 22:45
  I think the first time I went out on tour was probably I, I'm
• 22:50
  not very good at sciences sort of stuff.
• 22:52
  I love it, but I'm not very good at it.
• 22:55
  So going out on tour and finding out that there was a whole lot
• 22:59
  more science behind the production and the making of the
• 23:02
  whiskey, that was kind of a turning point for me.
• 23:06
  I followed around our lead guide, actually Ken, who is
• 23:09
  phenomenal. He's really good with the
• 23:11
  numbers and that kind of chemistry side.
• 23:12
  So that was kind of the turning point.
• 23:15
  That's what made me fall in love with whiskey first.
• 23:17
  It took me a while to get into the the taste of it.
• 23:20
  Yeah, that was kind of many nights trying different ones at.
• 23:24
  Different times. It sounds terrible.
• 23:25
  I know it was a nightmare, but yeah, I love the stuff now.
• 23:28
  Yeah, again, just trying as many different types as I could.
• 23:33
  And it would be great because we're going to get into some of
• 23:35
  the liquid at the end of today's pod.
• 23:37
  Yeah. You have a portfolio flavour
• 23:40
  profile here at Tamatin? Yes, having produced peated
• 23:43
  whiskey, unpeated whiskey. And it is independent, just it's
• 23:47
  independently owned. It's owned by a Japanese
• 23:49
  company, am I right? Yes, yeah.
• 23:51
  So Dakara Holdings, they, they bought us over in 1986.
• 23:55
  So they never really interfered with the production side of
• 23:58
  things. You know, they've, they've left
• 24:00
  that in the capable hands of our our production team.
• 24:04
  But yeah, they're, like I said, came in in 1986 and just kind of
• 24:07
  left, left us to. It I love that.
• 24:09
  I love that you guys are we've bought the company I love.
• 24:12
  We love what you're doing. Just keep.
• 24:13
  Doing it don't fix when you're broke.
• 24:14
  If you I mean but. And and that's, and that's
• 24:16
  fascinating because I mean, we've heard, you know, obviously
• 24:19
  companies buying over and doing radical things with distilleries
• 24:22
  when they've bought them over completely, you know, thinking
• 24:25
  of, you know, even something like Glen Allocate when that was
• 24:27
  bought over by Billy Walker and his associates and they, they,
• 24:32
  they changed the kind of the production side.
• 24:35
  Of changed everything, yeah. Exactly how, how long they were
• 24:37
  fermenting et cetera. Whereas quite interest in a
• 24:39
  company coming in and just said no, this is what you're.
• 24:42
  Doing and and quite an interesting time because in the
• 24:44
  80s these were our, these were massive.
• 24:46
  Yeah. So, well, 70s we were, we were
• 24:49
  one of the largest whiskey producers of the world.
• 24:51
  You're producing 12 and a half million litres of spirit a year.
• 24:54
  Which is? Yeah, yeah.
• 24:56
  Crazy, crazy amounts. And where is that going?
• 24:59
  Majority into blends yeah you know but we had we had 23 stills
• 25:03
  on site 24 wash bags wow it's a huge huge amount and that's kind
• 25:08
  of why Takara came in in the 80s was because we that huge decline
• 25:12
  in the 80s as we all know we went into liquidation actually
• 25:15
  in 1986 and that's when Takara came in and and.
• 25:21
  It doesn't sound as bad. So it doesn't sound as bad when
• 25:23
  a distillery goes into liquidation.
• 25:26
  So I'm sure we say later, but how many, how many stills do we
• 25:28
  have on site now? We have 12 on site now.
• 25:31
  Yeah, that's cool. I.
• 25:32
  Mean when when when you guys talk us through the history then
• 25:34
  so that I mean what what what what is the big big historical
• 25:39
  moments of tomorrow what was the build up to becoming the big one
• 25:42
  of the biggest producers of whiskey and.
• 25:43
  Yeah. So started out in 1897.
• 25:47
  So that was a local guy, Mr. MacDougall, who started it up.
• 25:51
  Yeah. Great man, great man, Mr.
• 25:55
  MacDougall. So he started us up and he, we
• 25:59
  weren't actually open very long. It was, I wanna say 1903 or
• 26:02
  something where we we closed down.
• 26:03
  This sounds but it's opened in 1897.
• 26:06
  Did you? Say 1897.
• 26:07
  This sounds very much like a distillery that was affected by
• 26:09
  the Patterson crash. Great.
• 26:11
  Potentially, yeah. You know, one of our previous
• 26:13
  episodes opened the case with Justine Hazlehurst, The affairs
• 26:15
  of the Pattersons. Yeah.
• 26:17
  Yeah. The 1890s.
• 26:19
  Was everybody was opening in the 1890s?
• 26:21
  Yeah, but then I think a lot of people had to close in the sort
• 26:23
  of late 1890s, early 1900s because there was the knock on
• 26:27
  effect. And I think one one of the
• 26:28
  things that Justine pointed out in the episode is that the the
• 26:30
  Pattersons are often looked at as the guys that kind of started
• 26:34
  the started the the first real major whiskey decline.
• 26:40
  However, they were also seen by Justine and, and explains in the
• 26:44
  book that actually they were maybe more more seen as
• 26:47
  scapegoats because it turns out that quite a lot of people were
• 26:50
  doing exactly what they were doing.
• 26:52
  There was cast trading going on. There was liquid being sold but
• 26:55
  never used. All this kind of stuff was going
• 26:57
  on. But I think they were the
• 26:59
  freight, the face of it. So there are other distilleries
• 27:01
  around the whole of the country. Probably seriously affect Glenn
• 27:04
  Farkler's been one of them Cos the Paterson brothers ended up
• 27:06
  having a a large stake in the Glenn Farley.
• 27:08
  And and so stopping basically straight away, yeah.
• 27:12
  And then restarting before the wars.
• 27:15
  Yes, yeah. So we first single what was
• 27:18
  produced in 19, 2019, 20 something in there and that was
• 27:23
  kind of the the first moment that we started kind of building
• 27:27
  up the brand. Mm hmm.
• 27:29
  That is when kind of our logo came in the company that owned
• 27:33
  us at the time, which the name slips my mind, but they're the
• 27:35
  ones that brought the lions into it.
• 27:37
  So they're actually an English company.
• 27:39
  So it's a. Good point if they get the logo
• 27:40
  off charts so we got so explain that to me because.
• 27:44
  There's not any lions. Then there's there's no, there's
• 27:47
  no island cows. You can see behind Angus,
• 27:49
  there's a Big Island cow looking at it, but there's no lions in,
• 27:52
  in space. Well, in Space Islands is there?
• 27:54
  Yeah, thankfully no lions are going around.
• 27:56
  For the sheep. Yeah.
• 27:58
  So the the Hogs Head was obviously from the Hogs Head
• 28:01
  cast coming in. Yeah.
• 28:03
  So that was the starting in our logo and then the lines came in.
• 28:06
  Like I said, in that kind of 20s, they brought the lines in.
• 28:10
  They want to bring a little touch of their kind of culture,
• 28:13
  if you will. Yeah.
• 28:14
  I don't think I've ever noticed the hogs head in the logo.
• 28:17
  Now I feel like an absolute idiot.
• 28:20
  Well, that's amazing. Yeah, I have had a few people
• 28:22
  ask me why the Hog's Head has tentacles, which is something
• 28:26
  that I can never Unsee now. Yeah, mentioned it.
• 28:29
  It doesn't. Yeah, there you go.
• 28:32
  Why does the Hog's Head have tentacles?
• 28:34
  There's a terrible so, yeah. So, so from from that point
• 28:40
  then, I mean, when did the distillery really start to
• 28:43
  expand and grow to become that that?
• 28:46
  That yeah, well, it was, it was early 70s again.
• 28:48
  It was just the kind of the peak in the whiskey market.
• 28:52
  It just went crazy and we like I said was majority going into
• 28:56
  blended stuff and we had a lot of customers all over the world.
• 28:59
  The Cara were actually one of our customers at the time.
• 29:01
  So it was just a lot of stuff being sent out, a lot of demand.
• 29:05
  Our second mashed tongue came into us in 1963.
• 29:09
  So that probably would have been the the starting point in
• 29:12
  building. Increasing that production and
• 29:14
  the best named blend in the history of Scotch whisky as far
• 29:17
  as I'm concerned. Big T, big tea, That's pretty
• 29:21
  much what a lot of it would've went into for the UK market,
• 29:24
  right? Yes, yeah, was that was a blind
• 29:25
  called the Big Tea. Yeah.
• 29:26
  So, so when they were, so my understanding is when you had
• 29:29
  this massive production, it was the same kind of parcel of
• 29:31
  liquid that that was going to be blends in different markets, a
• 29:35
  little world with different names.
• 29:37
  But in the UK it was called Big Tea Big.
• 29:39
  Tea. Yeah, never have that big Tea.
• 29:41
  Never. Heard of it?
• 29:42
  Well, I'll show you a bottle of that.
• 29:43
  Later. Yeah, Yeah.
• 29:44
  Please do, right. But yeah, so that was like a
• 29:46
  Tamatinone. Yeah.
• 29:48
  Blend big tea. We still get people actually
• 29:51
  coming in now asking for big tea.
• 29:52
  We don't currently produce it, but it is still sought after.
• 29:57
  Yeah. Yeah, definitely.
• 29:58
  And the size of the distillery, then we're looking around,
• 30:00
  there's a lot of warehouses which are great.
• 30:02
  You see them when you're driving past, you see them when you're
• 30:04
  you're driving in and things like that.
• 30:05
  And then you can see all the different sort of areas of the
• 30:07
  distillery, but you're also seeing a few people walking
• 30:09
  around. How many people are employed by
• 30:11
  or how many people are working here just?
• 30:13
  Now 72. 72 My goodness. So that is not directly on site,
• 30:18
  no. Forget.
• 30:20
  Forget the village you. Can have a whole town, yeah.
• 30:23
  So 72 in total. So that includes our sales team,
• 30:27
  marketing and all of that, our office staff.
• 30:30
  And where are they based around then?
• 30:31
  Are they? So our main offices are on on
• 30:33
  site. So majority of the staff do come
• 30:36
  in, but obviously sales team down South, yeah.
• 30:38
  Yeah. You know, they're based out in
• 30:40
  England. So what about the distillery
• 30:42
  then? 72 people in total?
• 30:43
  How many people would you say, right, that you know, in a day
• 30:45
  like today or this week, how many people would be working
• 30:47
  here? Hard to say Twitty or maybe
• 30:51
  maybe no. I mean more probably because the
• 30:54
  got quite a lot of warehouse guys, you know, moving casts
• 30:56
  that that is a big part, you know.
• 31:00
  And that's a lot of warehouses. And also last time I said you
• 31:05
  had your own Cooper. Yes.
• 31:06
  You still got your own Cooper. Cooper, Same.
• 31:09
  Cooper, Alan. Alan Yeah.
• 31:10
  It's like the Scottish Hulk. Yes, 4 hours like you.
• 31:16
  Would like him if you go angry. 4 hours to die for.
• 31:19
  No, but but I remember last time I was here speaking to him and a
• 31:24
  larger portion of your casks, if not almost all of them are
• 31:27
  stored on site as well, right? Yes, yeah.
• 31:29
  So we've got 13 warehouses and about 180,000 casks on site A.
• 31:34
  100 and. 80,000 as bonkers, isn't it?
• 31:38
  Wow and. What do you think?
• 31:39
  The oldest cast you know. I know what the oldest casque
• 31:42
  is. Yeah.
• 31:43
  Can you tell? Filled in 1967.
• 31:45
  I'll show you that later on as well.
• 31:47
  Excellent. Yeah, because we are going to
• 31:48
  have a a wander around and we look around, what's the sort of
• 31:51
  quirky? Is there some, is there any
• 31:53
  quirkiness about Tomatin then is there other than a Hogs Head
• 31:56
  with tentacles? But if you're saying from from
• 31:59
  the history from the site or anything like that, what what
• 32:02
  could make Tomatin a little bit different or what's a bit quirky
• 32:05
  about it? Yeah, it's a great question.
• 32:09
  I think the but the people themselves make it yeah, that
• 32:16
  little bit quirky, you know, with the on the on site housing
• 32:18
  where it. Was really nice for me.
• 32:19
  Drove in, everyone came back to their garden.
• 32:21
  I just waved. Yeah.
• 32:24
  Exactly the blood, the bloody press release before we got.
• 32:28
  There, I've said to him I should not believe that I.
• 32:33
  Think it's such such a well known distillery, particularly
• 32:35
  in Scotland for your malt whiskey that you're independent
• 32:38
  and I think there's a little charm about that.
• 32:40
  Yeah, definitely. And like I said, the the house
• 32:42
  is on site. They, they make a huge part of
• 32:45
  our distillery that the people because they are living on site.
• 32:49
  Like I said, it's a community in itself.
• 32:50
  So the people do make Tamatin 100%.
• 32:54
  You know that even our our legacy whiskey that was, that
• 32:57
  was chosen by the people. That's legacy after the legacy
• 33:00
  of, of the people. So we are very people orientated
• 33:03
  and. What about then when you look at
• 33:05
  visitors, we've got a few, few people coming in then.
• 33:08
  So is it a case of booked? A lot of people booked in or is
• 33:12
  there people that maybe just on their way up?
• 33:14
  Are you? Open for tours every day 100.
• 33:16
  Percent, yeah. So we're open seven days a week,
• 33:20
  half well summer half 9 till half five we are.
• 33:24
  So we offer tours every single day.
• 33:27
  So we get a lot of people booking them up, especially
• 33:30
  coming into the summer. April 1st is our kind of summer
• 33:33
  start point, but we get quite a lot of people just stopping in.
• 33:37
  Yeah, we're just off the a nine, so you know, it's easy.
• 33:39
  People see the sign and go perfect, we can, we're heading
• 33:42
  down to Edinburgh, anywhere. We're heading up to Inverness.
• 33:44
  It's an easy stop. It doesn't take long to out of
• 33:47
  your route, you know, it's literally just off the main
• 33:49
  roads. And I sorry, I mean, from a
• 33:52
  handy point of view, whether it's a distillery tour or
• 33:54
  whether it's just popping in because you've got a lovely shop
• 33:56
  here where we are and you know, you've got handful selections
• 34:00
  you've got, we're going to be talking about them later on, I
• 34:02
  think when we're going to the warehouse.
• 34:03
  But you know, just the fact that if you did, if you were flying
• 34:06
  up to Inverness or driving up to Inverness or north up the A9 or
• 34:10
  you're coming back down, yeah, a quick pop in.
• 34:12
  It's not going to take you a long time to detour into the
• 34:14
  shop, Couple of nice bottles and then you could be back on your
• 34:17
  way again. And that would be that, you
• 34:18
  know, that's a perfectly stop off.
• 34:20
  Yeah, it really is. And you get even when people are
• 34:23
  stopping by as well, most of the time they know that they want to
• 34:26
  bottle. So it is they come in, we advise
• 34:28
  they get a ball, yeah, maybe if they're not driving and then
• 34:31
  head on their way. So it is it is an ideal location
• 34:35
  to have. Well, speaking about not
• 34:36
  driving, as we did start drawing straws.
• 34:39
  I drove up. I've got this far.
• 34:41
  But our cameraman, we have to give him a shout out.
• 34:44
  Charles Care? What about Charles Care?
• 34:45
  He's a man. Yeah, he's he's actually.
• 34:48
  I'm going to get a photo. He's he's volunteered.
• 34:50
  He's volunteered to drive, drive us up to Dorna from here.
• 34:52
  Yeah. Which was a terrible thing to do
• 34:54
  to himself. Well, yeah.
• 34:56
  And I think I think this is a perfect time for us to move on
• 34:59
  to a little bit of production. Well, I was going to say, but
• 35:01
  also in diplomatic terms, he's taking he's taking the hit now
• 35:04
  because later on some some mugs going to have to drive us home.
• 35:07
  So well, that's your job. Exactly it.
• 35:09
  Won't be me we've. Got 1 passenger who's just the.
• 35:13
  Passenger Princess. To be honest, you've been a
• 35:15
  passenger since we started the. Let's get.
• 35:20
  Let's cut to production. Yeah, nice, right.
• 35:26
  So let me Joe, where are we right now?
• 35:28
  So we are in our still house just now.
• 35:31
  Behind me you can see 12 stills all together.
• 35:34
  Well, and it's a vast room. You can tell from where we are
• 35:38
  there probably is room for another 12, which is exactly
• 35:41
  what. This side is the original, the
• 35:43
  original side. So if we'd come here in 1972,
• 35:46
  there would have been stills. Right.
• 35:47
  There would have been, yeah, you'd be able to walk right over
• 35:50
  that little hole in the wall up there is actually was a door out
• 35:53
  to the stills. So yeah, huge, huge amount of
• 35:57
  space. Ross, you were saying last time
• 36:00
  you were here the the roof was off.
• 36:02
  Yeah, it was one of them. Is that how they had to get you
• 36:04
  in? You're on your last one.
• 36:10
  And it was, it was really cool. It was me and my dad managed to
• 36:13
  sneak up. Scott Adamson, who's the master
• 36:17
  blender and global brand ambassador, sorted out a really
• 36:19
  cool tour. And yeah, the roof was off
• 36:21
  'cause of replacing the stills. Really.
• 36:22
  I've never seen that anywhere else.
• 36:24
  That's which was really, really cool.
• 36:26
  I mean, it still would last 30-40, fifty years.
• 36:29
  At least. Yeah, yeah, yeah.
• 36:30
  You know. 'Cause they patched them up and
• 36:31
  keep it. It depends.
• 36:32
  Again, obviously production, et cetera, but I've I've a wee
• 36:36
  coaster at home from Glen Kinchy that was part of the still I
• 36:39
  think from 72 till 2012. So.
• 36:43
  It's about exactly. So about 40 years that that that
• 36:45
  had lasted. And I've got the old spirit safe
• 36:48
  here as well. It's quite interesting.
• 36:50
  To see this is really interesting.
• 36:51
  Because this looks completely different to the spirit safe we
• 36:53
  saw at the Port of Leith Distillery, which I mean, what
• 36:57
  you're seeing here is Chuck and you come, Chuck, come on, then
• 37:00
  you come. You'll see like this is.
• 37:04
  So tradition 1979 on it there. Tell us about this lovely Joe.
• 37:10
  Yeah, so this is one of the old spirit sites.
• 37:11
  Now I like to use this as a demonstration on how people
• 37:15
  would nick the spirit because that was that was the the known
• 37:19
  thing people. Would what?
• 37:20
  Sorry. Neck the Yeah.
• 37:21
  Yeah, try and get the spirit from the safe.
• 37:24
  That's why rumour has it the two padlocks on the side, one was
• 37:28
  put up by the tax man, the other one was put up by the spirits,
• 37:31
  the stillman, so that they nobody could get into it without
• 37:34
  2 keys. But this one here.
• 37:37
  So I don't know if this was very cleverly designed or by a
• 37:40
  stillman or very stupidly designed by a tax man, but if
• 37:44
  you kind of jiggle this enough. Oh, there he goes.
• 37:51
  The alarm. Was just comedic timing.
• 37:56
  Oh, really? Doesn't set up an alarm?
• 37:59
  Oh, right. I'm going to hazard a guess,
• 38:01
  right, and I might be completely wrong here.
• 38:03
  I'm going to say that one was probably set up by the stillman
• 38:07
  for basically ticking a box that says I've put, I've put, I've
• 38:11
  had. Lock on.
• 38:11
  Because, I mean, am I right in saying that back then when you
• 38:14
  used to have like the excise men, would they would live on
• 38:16
  site, wouldn't they? And yes.
• 38:18
  And at one point I think it was like the only two people who had
• 38:20
  keys to the distillery would have been the, the the, the tax,
• 38:24
  the salesman and the distillery manager.
• 38:26
  Yeah. And or the stillman, maybe.
• 38:28
  I don't know. But yeah, back then.
• 38:31
  Well, I mean I I'm sure the stories all exist.
• 38:34
  My, my, my great grandmother grew up in Coder, which is where
• 38:38
  Royal McClure is. And my granny used to talk about
• 38:42
  visiting and saying that the you could go and see the excise when
• 38:45
  I had lots of nice white clear spirit in his house.
• 38:47
  Yeah, he would offer you so. I think it depends on how good
• 38:49
  how serious your your excisement was.
• 38:52
  There were some that would probably have been exactly by
• 38:54
  the book, and every centilitre of spirit that was coming out
• 38:58
  was accounted for. And then I don't think, I don't
• 39:00
  think they were loved. No, I'm going to.
• 39:02
  I'm going to try and talk like I know.
• 39:04
  It's like I know what I'm talking about.
• 39:05
  Here, What would you think of the stilts now?
• 39:06
  What I'm going to say is that line arm there right is far
• 39:10
  there are is pointing up the way the angle of the line are now
• 39:13
  that's. Certainly.
• 39:13
  It's certainly not what you would describe as a dramatic
• 39:16
  line arm. It's pretty pretty standard.
• 39:18
  Aye. Because So what I'm saying is,
• 39:19
  does that mean what will happen is that the the vapors that go
• 39:23
  up and turn to liquid will then roll back down and well, I'm
• 39:25
  much more likely to roll back down?
• 39:26
  Yeah, but if it so some people will be a real incline and
• 39:30
  you'll see it really struggle up for more copper contact.
• 39:33
  I've seen another one where they're.
• 39:34
  Like and what and what what we have seen which is consistent
• 39:36
  with portly distillery boil ball.
• 39:39
  A boil ball. Which you pointed out there too,
• 39:41
  which is which again creates reflux more, more copper contact
• 39:44
  and that looks brand new brand spanking you.
• 39:48
  Yes, it does look brand new, doesn't it?
• 39:51
  This one came in to us that probably would have been one of
• 39:54
  the ones that was being replaced.
• 39:55
  Yeah, but two years ago, yeah. Two years ago.
• 39:59
  They have just recently been kind of lacquered up.
• 40:02
  Lacquered up because that was the other the the Porter Leith.
• 40:04
  Yeah, they they didn't. They didn't do it.
• 40:05
  Yeah. No, this is not something you
• 40:07
  see very often. Cannon.
• 40:10
  There you. Go.
• 40:12
  So just cannon, we're going to fire them up.
• 40:17
  So what we got here, let me show this is.
• 40:19
  So this is one of our condensers, yeah, obviously not
• 40:22
  working. Condenser.
• 40:24
  I've never seen just a condenser.
• 40:26
  Condenser on. Meals, yeah, it's amazing.
• 40:28
  It's really cool because you know, being able to explain how
• 40:30
  a condenser works to people, it's difficult anyway, so this.
• 40:35
  Well, I'm looking at. I'm looking at that one.
• 40:37
  Well, please do. Yeah, I like what Ross did as
• 40:40
  well. I just want to point this out.
• 40:41
  Right. Ross did what Ross Bart does.
• 40:43
  He goes, this is fascinating. Let me do.
• 40:44
  What is it? It's condenser.
• 40:48
  I did, yeah. I didn't see, you know what kind
• 40:51
  of condenser, right? So how does it work?
• 40:55
  So the condenser, yeah, each still has their own condenser.
• 40:58
  Our condensers are on the outside of the building, so you
• 41:00
  can't see them. There's 5 that is attaching onto
• 41:06
  the arm of the still there. So that is where your vapours
• 41:09
  are going through. Yeah, into there.
• 41:10
  And then if you look on either side of the condenser, you can
• 41:14
  see lots of little copper pipes going right through the middle.
• 41:16
  So they're all just pipes? They're just pipes all the way
• 41:18
  across. All the way across.
• 41:19
  It's a little bit better to see from that.
• 41:21
  Side so this presumably I I may have got it completely wrong,
• 41:24
  but this is where the vapour that comes in Yep turns in back
• 41:27
  into liquid. Yes.
• 41:28
  So cold water is going through those copper pipes all through
• 41:31
  the middle. Yeah.
• 41:32
  And then your vapours are coming in, going in between the cold
• 41:35
  pipes, and they condensed and. It's often the reason why you
• 41:38
  see these outside, because obviously it's so hot in here.
• 41:41
  I was, I used to wonder all the time, oh, you've got condensers,
• 41:44
  where the hell are they? And you'd walk out the still
• 41:46
  house and you'd see them. They're all outside.
• 41:48
  Yeah, all outside. I've never.
• 41:49
  I've never. Seen that like so I'm assuming
• 41:51
  there's no warm tubs here. Not as far as I'm aware.
• 41:57
  So not what so, but what's the difference between a worm tub?
• 42:00
  It does, it does, it does. I would say it does the same
• 42:02
  job. Charles Kerr's probably Charles
• 42:05
  Kerr would. You have a really good way to
• 42:06
  describe the difference there. No.
• 42:08
  No, no, it's all about copper contacts.
• 42:10
  Poxo. Yeah.
• 42:11
  So copper contact. It's a different, it's a
• 42:12
  different way to to play around with the spirit and and work.
• 42:15
  On a camera person that would be there would have been able to
• 42:18
  explain that to us as Vicky Wicky Elliott.
• 42:20
  Yeah. So, Chuck, I'm afraid that it's.
• 42:23
  Currently getting the thing the finger from Charles Ker.
• 42:25
  If you don't, if you don't up your game, we'll might have to
• 42:28
  just call Vicky up and see what she can do, OK?
• 42:30
  And it it's worth saying for the cameras, well, I've never seen
• 42:35
  so many spirit safes like that, do you know?
• 42:37
  That's, that's, that's that was the thing that I, I, when I
• 42:40
  opened the door, I thought was remarkable because usually, you
• 42:43
  know, not, not not that amount of spirit.
• 42:45
  Still, that is absolutely. No, it looks like it's set up
• 42:47
  for massive production. And still still padlocked.
• 42:49
  I can see from. Here, still padlocked yet?
• 42:51
  Are you able to jump in on that one as well or no?
• 42:55
  No, they fixed that issue. The stillman do have a key to
• 42:58
  that one though, of course. Yeah.
• 43:00
  Very. Good.
• 43:01
  That really interesting. And then you say, is there a
• 43:03
  vantage point or something we can see a bit better?
• 43:05
  He's still a. Little bit just upstairs, we'll
• 43:08
  head through and. We'll get something to surprise
• 43:10
  the boys with as well. I'll grab, I'll grab something.
• 43:12
  This is where we're getting. Our surprise just go through.
• 43:15
  The door. Yes, this is the surprise time.
• 43:22
  This is worth pointing out as well.
• 43:23
  This is Richard. So he is actually a member of
• 43:25
  staff. Yes.
• 43:26
  So you can see that last photo there.
• 43:28
  Yeah, it's Richard Noble, who celebrated 50 years with the
• 43:31
  company last year. Wow.
• 43:33
  Because I was actually thinking what's what?
• 43:34
  What's? His role, he is head
• 43:37
  warehouseman and he has been head warehouseman since 82.
• 43:42
  Wow, wow. Yeah.
• 43:43
  Because actually, I first thought when I came in, I
• 43:45
  thought, oh, to Martin, I've done something with Harrison
• 43:47
  Ford as well. If we go, he.
• 43:56
  Photographs very well. He does.
• 43:58
  Let me Joe, let me Joe said that we had 185,000 cash on a. 180 so
• 44:04
  yeah, roughly. And he's been here since the oh,
• 44:06
  he's unbelievable. He don't know all the I mean.
• 44:11
  Like you're saying when you. Look at him.
• 44:19
  It's so harsh. I guess, I guess there's a
• 44:21
  portion of you. Don't think so, yeah.
• 44:34
  Yeah, here we go. Oh wow.
• 44:41
  Oh, this is cool. Yeah, no, this is interesting.
• 44:45
  What do we have here? When we join.
• 44:48
  Well, can I answer this question?
• 44:50
  Oh, yeah. Go on.
• 44:51
  Is this the first ever German system that was ever installed?
• 45:00
  Yeah. So what was right now What?
• 45:05
  It was a German system. What was the lifter system?
• 45:08
  Yeah. And I'll tell you how I know
• 45:10
  that is mystery distilleries on the Facebook page, OK?
• 45:15
  The first mystery distillery I ever put up was Tomathan.
• 45:18
  Wow. And that was one of the clues
• 45:19
  that I actually put in so so. Maybe worth explaining?
• 45:22
  So this is this a mash talk? Yes, this is a mash talk.
• 45:25
  Yes you can and you can. No longer you can stretch your
• 45:28
  legs in there is. This one when you when you were
• 45:30
  talking earlier, we spoke about how you received in the 60s a
• 45:34
  second mash. Turn.
• 45:35
  Against this. The mash turn.
• 45:37
  Yes, yes. So this is a mashed stunt.
• 45:38
  So 1963, I think it was, I said, wasn't it?
• 45:41
  Yeah. And Graham said it was a a life
• 45:45
  a. Lifeter, Lauter, Mashed.
• 45:47
  In Scotland, that you can. Go Is that just where it was
• 45:49
  produced, or is there something special about this mashed stunt?
• 45:52
  Yeah, compared to other mashed stunts.
• 45:54
  Yeah, Zealander, I couldn't tell you.
• 45:56
  Oh, dear. OK.
• 45:57
  Yeah, we'll make that podcast. Let me Joe answer the question.
• 46:03
  So, well, just the fact that it was the first larger mash on to
• 46:07
  be put in in in a distillery in Scotland.
• 46:10
  And you know, it was also the first mash on to have the moving
• 46:13
  mechanism of the blades and that pivoting that you get this mash
• 46:18
  on as well. All of it is copper.
• 46:19
  So the plates that are sitting underneath the blades.
• 46:22
  There and they normally come round.
• 46:23
  Most would be. Stainless steel, yeah, but
• 46:25
  because of the time that this was built.
• 46:28
  Copper wasn't. Was.
• 46:29
  Expensive. Yeah, copper was not expensive.
• 46:32
  So that's. So the idea here then is is to
• 46:34
  keep it, keeps the IT, keeps it moving it.
• 46:36
  Keeps it moving, yeah. So the the blades themselves,
• 46:40
  they rotate so around the whole time so.
• 46:42
  Everything rotates, so you're getting everything rotates
• 46:44
  double rotation. Yes, yeah, exactly.
• 46:46
  And that is just the the more what would the more what's,
• 46:49
  what's the reason for the more movement?
• 46:51
  So the the more movement we get, the more sugar is going to, you
• 46:55
  know, the more the water can get in and activate those enzymes in
• 46:57
  there. So you want to get the sugar
• 46:59
  out. You don't want to be left with
• 47:00
  any sugar left in the grist. So constant moving movement is
• 47:04
  going to. There's a few There's a few
• 47:05
  tourists looking down at your. So this mash done no longer in
• 47:09
  production, you obviously do have a mash time that's in
• 47:11
  production. Very, very well.
• 47:14
  Notice that. No, no.
• 47:15
  No, but is is that allowed to mash done as well?
• 47:19
  OK. That's a good question.
• 47:20
  It is. That's a great.
• 47:21
  Question. That's a good question.
• 47:22
  Yes. We're we're saying
• 47:26
  provisionally, yes. Yes, we'll go upstairs and see
• 47:29
  what the signs. What we'll say, whoever designed
• 47:31
  the tour, this is quite a big thing to keep.
• 47:34
  I've never been inside a mashed on before.
• 47:37
  But also it's huge. It's the same with our wash
• 47:39
  backs. We still have a lot of our old
• 47:41
  wash backs on site because they're huge and they're very
• 47:43
  difficult and it's costly to remove stuff like that.
• 47:46
  So yeah, you can imagine trying to remove this.
• 47:48
  Exactly. If you're trying to remove,
• 47:49
  you'd either have to completely. Break it up and take it out
• 47:51
  piece. By piece or you'd have to do, or
• 47:53
  else you'd have to take the roof off.
• 47:54
  Yeah. So you don't want to have to
• 47:56
  take the roof. Off Really cool.
• 47:58
  I think was this the original? Sorry, is this the original
• 48:00
  position that I was in? Yes, yeah, yeah.
• 48:02
  So you can have a look up the top.
• 48:05
  The green feeders. The grist bins, yeah, Yep.
• 48:08
  So that's, that's lowering the grist in.
• 48:10
  Yeah. And the water as well.
• 48:12
  And you can see that. Yeah, and then your pipes.
• 48:16
  Oh, Chuck. Chuck knocked his head despite
• 48:20
  despite. The three.
• 48:21
  Caution, Chuck, despite the three caution, line your head so
• 48:24
  I can. Close into this, please?
• 48:25
  Yeah. Well done, Chuck.
• 48:31
  So what? He's a Greek.
• 48:32
  He's. What we'll see is that's a
• 48:35
  one-on-one and that's something that's really cool.
• 48:37
  And so if you haven't been to Tomatten, you've got to come and
• 48:41
  see and. If you do come to Tomatten now,
• 48:43
  you'll see a tiny little bit of truck and skull.
• 48:47
  Really, really cool. All right, we'll go up to this
• 48:49
  vantage point and tell you, Yeah.
• 48:51
  Mind your head, Chuck. Yeah.
• 48:54
  That's a lovely vantage point. Yeah, really, really impressive.
• 48:57
  Wow. He's got the Zoom working and
• 48:58
  everything. Yeah.
• 48:59
  There's this way around the camera.
• 49:01
  Yes, like I said this, this bit was actually a door through.
• 49:05
  To to the stills. To the stills.
• 49:06
  Originally when you had the stills coming right up to the
• 49:09
  store, yeah. You had a sliding.
• 49:10
  Door here actually. This is probably about.
• 49:13
  Last year, actually, we had the sliding door.
• 49:14
  Still. Wow.
• 49:14
  Still here? Yeah.
• 49:16
  That's probably a good point for us to ask some production
• 49:18
  questions because we know we've got a lot of listeners who love
• 49:20
  production now. We were speaking earlier about
• 49:23
  Matt 36, how fruity it is, etcetera.
• 49:27
  Must be a long fermentation. Yeah, 5 days, five days in
• 49:32
  total. Well.
• 49:32
  That is really at the upper end, isn't?
• 49:35
  It Yeah, yeah, you're like 170. Hours.
• 49:37
  That's that's I think the highest that I'm aware of.
• 49:40
  Yeah, yeah. That is, I've never heard up up
• 49:43
  to that point. So yeah, I would go for that.
• 49:46
  Yeah. And what the whole so
• 49:47
  fermentation wise then? Really, really long
• 49:49
  fermentation. What that does then?
• 49:51
  What does that do to? Why does that create?
• 49:53
  It gives you fruity esters, is what they say.
• 49:55
  It gives you more fruity character in the spirit once you
• 49:57
  go to distill. Yeah.
• 49:59
  And then in terms of distillation, how hard running
• 50:01
  the stills tell us a wee bit about?
• 50:03
  Yeah. So our distillation, first
• 50:06
  distillations were sitting about 8 to 8 hours.
• 50:09
  We're heating them to about 9090° to get that boiling up,
• 50:14
  but to start with in the first distillation anyway.
• 50:17
  But yeah, about 8-8 hours in the first one.
• 50:19
  Second one, depending on what boiler we're using can have an
• 50:23
  impact on the timings as well. So we've got a biomass boiler
• 50:26
  and AS a biomass steam boiler, sorry, and then a gas boiler.
• 50:30
  Try and use the biomass as much as we can.
• 50:32
  Better for us, but that one takes a little bit longer
• 50:35
  because you cannot blast the stills with steam.
• 50:38
  And and how big are your stills? So there are about 14,000 litres
• 50:44
  you get in there, yeah, because one mash fills three of our
• 50:46
  stills. So our mash is 42 1/2 thousand
• 50:48
  litres, sorry, our wash 42 1/2 thousand litres.
• 50:52
  So that is going in there into 3 stills at a time, so.
• 50:58
  What point of view? Right, OK.
• 51:00
  When you're waiting for, I take it you have to plan ahead?
• 51:04
  Well, you obviously will plan ahead, but when you're
• 51:06
  fermenting for fermenting for five days, is there anything
• 51:10
  else that can happen at the distillery for those five days
• 51:13
  or does it all wait till we're right?
• 51:15
  So we fill the fermentation tanks up, right, That's them.
• 51:19
  Done. We can clock off now, but you'd
• 51:21
  help come back on Friday. Fermentation tanks at different.
• 51:24
  Stages right So. Yeah, slightly different stages.
• 51:26
  So our mashing starts on a kind of Sunday night.
• 51:29
  They'll start that up again 'cause we don't produce over the
• 51:31
  weekend. Saturday and Sunday are for the
• 51:32
  boys, so yeah. Love.
• 51:37
  For the boys. So can you get more angels?
• 51:39
  Angels, the team for the team, yeah, but yeah.
• 51:44
  So they're starting set Sunday night and then going in.
• 51:48
  But because we're in constant production throughout the week,
• 51:50
  yeah, Monday morning there will be washes ready to be emptied
• 51:52
  from the previous week. Yeah.
• 51:54
  So it's just a constant. It's not the case that they
• 51:55
  start and they can't do anything for five days.
• 51:57
  I know it's. Just in the beginning of the
• 51:59
  year, yeah, when we when we close down, yeah.
• 52:01
  So you have a couple weeks for Christmas, then you do have a
• 52:03
  week of just mashing. You don't do any distillation
• 52:06
  because you don't have so many. But there are plenty of other
• 52:08
  things for the guys to be doing on site.
• 52:10
  Like like we said, it's a it's a huge site.
• 52:12
  So helping the guys in the warehouse.
• 52:13
  You do pitted malt as well, yes. Is that is that done in a
• 52:17
  particular time of year? Is it?
• 52:19
  Like a week or something that you do pitted malt or is it?
• 52:22
  Yeah, so around it, cause different distilleries are
• 52:24
  different ways of tackling it. Yeah, exactly.
• 52:26
  We, we produce it for the last two to four weeks of the year,
• 52:31
  which is just coming into December.
• 52:33
  We closed down. I want to say kind of.
• 52:36
  And then there's a case of deep clean and then production
• 52:39
  starting again in January. Then production starts.
• 52:41
  Where do you start? Clean SO.
• 52:43
  Sells that, I think it's a bloody nightmare.
• 52:46
  I mean, is it, are you talking like is someone in there?
• 52:49
  Is that the kind of outside contractors coming in or is that
• 52:52
  something? That you'd do something the guys
• 52:53
  do themselves. That's.
• 52:54
  Not a specialized. Yeah, just take them.
• 52:55
  Apart. And like, that would be the week
• 52:57
  that I take my holidays. Yeah.
• 52:59
  Like I'd be taking my holidays that day.
• 53:01
  Yeah, so they when they're doing a deep clean, yet people climb
• 53:04
  inside the machines and. Wow, with a Brillo pad and just.
• 53:08
  Yeah, something like liquids. OK.
• 53:11
  It's, it's such an interesting operation because it looks like
• 53:14
  you're, you're set up to be as big as you were back in the day.
• 53:18
  But clearly you're taking your time with the process and
• 53:21
  distillery manager, master blender, etcetera, have a real
• 53:24
  target for that spirit. And the spirit's so important.
• 53:27
  I guess we'll talk about maturation and stuff you've
• 53:29
  spent at the next stage as well. But thank you so much for
• 53:32
  showing us around the distillery.
• 53:33
  Oh, absolutely. Really cool.
• 53:36
  That's it's it's meant how warm it is.
• 53:40
  Yeah, Thanksgiving. Like warm draft.
• 53:42
  Yeah, a bit on a. Really cold Winter's day coming
• 53:45
  up here is just heaven. Right, Yeah, it's the best take
• 53:48
  your. Breaks up here, obviously.
• 53:49
  Yeah, nice one. Well, probably let's let's head
• 53:52
  off to the next place that's. Cool.
• 53:54
  This is the space that you very rarely see in distilleries,
• 53:56
  actually. This is where they're filling
• 53:58
  casks. Yeah.
• 53:59
  Do you know, it's really, really interesting because it's it's
• 54:02
  not a very glamorous part. No, no.
• 54:04
  Here we are. You.
• 54:04
  You can smell, you can smell the spirit.
• 54:06
  You can smell the list. Yeah, so is that, I mean, I take
• 54:08
  it there's a big tank there. So these vats here so.
• 54:11
  There's an even bigger tank there.
• 54:12
  Right. So these are our spirit
• 54:13
  receivers. And and So what have you got?
• 54:18
  A sets filling strength. Yes, we do.
• 54:21
  So normally it's 63 1/2%. At the moment it is going into
• 54:25
  the cast at 68.8. Percent, Yeah, the spirit
• 54:29
  receiver, this is before they're just about to put it into cask.
• 54:31
  Yeah, right. So comes into the tanks into
• 54:35
  here. We have water tanks above.
• 54:37
  So this tank is where they gauge the whiskey.
• 54:39
  So the spirit. Sorry.
• 54:40
  So they'll come in the boys in the filling store.
• 54:43
  Hey, Mark, who you just saw and Robbie is one of them, who is my
• 54:47
  brother actually, who works here.
• 54:49
  Yeah, Mother, brother, mother, brother, daughter.
• 54:52
  Yeah, family's taking over. So they'll gauge the whiskey to
• 54:56
  take it down to that 68 .8% and then filling it through this
• 55:01
  little thing here, which is literally just a little lever.
• 55:03
  Switch that on, Hold your cask up.
• 55:06
  Fantastic. And you can see behind us here,
• 55:08
  as Angus is really familiar with.
• 55:09
  Now we've got buns. Yeah, Angus was many of them.
• 55:13
  Yeah, Angus was good at take one out.
• 55:18
  I'm sharing a room with Angus this evening and I know that
• 55:21
  Angus snores very loudly. I might take one of these.
• 55:25
  It's one of these. And when he's sound asleep,
• 55:27
  lying on his back. I won't be.
• 55:31
  One at the other end. That is a whiskey.
• 55:35
  So these podcast exclusive that Graham will be banging Angus to
• 55:38
  say that what a fantastic access.
• 55:42
  Let's get out of here. And so this is, is this where
• 55:47
  you're saying this is Warehouse 6?
• 55:48
  Warehouse 6 So this is our oldest warehouse on site, really
• 55:51
  built in the early 1900s. This is where we keep our oldest
• 55:57
  whiskey. This is the casket you mentioned
• 55:58
  the cast. That I was mentioning earlier on
• 56:00
  1967. So that is the 1967 cask.
• 56:04
  Oh, it's a 1989. There's a 1989.
• 56:07
  That's a best year for whiskey. That was the year that the
• 56:09
  whiskey stories yeah. Podcast was originally sorted
• 56:12
  out but no one knew for another 30 odd.
• 56:15
  Years and I've got my 1990. 9 Just a young prang, yeah.
• 56:20
  What are you Chucky 9119901990? Right there in the middle there.
• 56:25
  You are. Right there.
• 56:27
  Fantastic. Excellent.
• 56:28
  I mean, so all this, I mean, how many casks do you think would be
• 56:32
  in here? Let me go a few 100, I don't
• 56:35
  know exactly. We do have more upstairs like I
• 56:37
  said, but because it's not stacked.
• 56:39
  And this is where people come through their tours naturally.
• 56:41
  This is normally the end, so. This is where you come through
• 56:43
  the tour. That is why they are stacked.
• 56:44
  Up like this for people and showing you the different cask
• 56:47
  sizes, et cetera that. We get yeah sizes, which again,
• 56:51
  great visual. If you've never been to a
• 56:52
  distillery before, you don't know anything.
• 56:53
  About gas. It's great to be able to see
• 56:55
  that. Yeah, quote on the wall as well.
• 56:57
  Actually that was taken late 50s of the distillery.
• 57:00
  You've got the kind of train line.
• 57:01
  Going Yeah. So that was our sideline coming
• 57:04
  into the distillery. There's a big reason as to why
• 57:06
  the distillery was put where it was, was because this was the
• 57:08
  end of the railway line back then.
• 57:10
  Yeah. OK.
• 57:10
  So this was a built sideline off the main line.
• 57:13
  We had our own engine that would go to and from the main line to
• 57:15
  pick up and then load on and then load on.
• 57:19
  Yeah. And this is this is this
• 57:21
  warehouse that we're in, Warehouse 6.
• 57:25
  It's a great question. We don't want to debate.
• 57:28
  On. It I reckon it was for moving
• 57:30
  like malting. We used to do our own maltings
• 57:32
  on site. Yeah.
• 57:33
  So I I reckon it was for that, but I still don't really know.
• 57:37
  Could. We are we allowed to put Ross
• 57:39
  in? That get it up here and see from
• 57:42
  that photo and obviously we look around ourselves we're at the
• 57:44
  top of a hill here like Tomatin Tomatin means.
• 57:49
  Hill of the Juniper Hill. So we don't make gin here.
• 57:52
  We don't make gin. All the juniper bushes around.
• 57:55
  There is a few, not as many as there used to be.
• 57:58
  So there used to be huge amount in Juniper that's.
• 58:00
  Why it's? Why it's?
• 58:00
  Called. That's why it's Hell of the
• 58:02
  Juniper but no gin. No gin.
• 58:04
  No gin distillery. Trying to fuss, yeah.
• 58:09
  Fine, we think we like whiskey then.
• 58:10
  Yeah. I mean, these are great.
• 58:11
  I mean, and, and in terms of the casks that were set, whoops.
• 58:16
  Healthy safety nightmare. Yeah.
• 58:19
  Tripped over a bunch and there's the.
• 58:22
  Second biggest cask in here there.
• 58:26
  Are any kind of mystery casts that because I I've been to
• 58:31
  distillery and they had a cast and they were like, we just
• 58:33
  don't know what this is. We have no idea.
• 58:35
  I mean is that? Is there anything?
• 58:36
  Like that here we don't have any current mystery cast.
• 58:40
  We did have one cask that actually ended up being a
• 58:42
  Kibakan bottling, which was we, we first released, started
• 58:48
  producing Kibaki in 2005 and the first release of it was 2013.
• 58:53
  But there was 1 cask of Tematin whiskey from the 80s that they
• 58:57
  went to bottle and our master distiller at the time took out
• 58:59
  as a sample and was smelling it and thinking this is peated,
• 59:02
  Tematin is not peated. What is this?
• 59:04
  So they take it all around site asking different people to smell
• 59:07
  it and everyone's going, yeah, that's definitely peated,
• 59:09
  definitely peated. And then they take it to one of
• 59:11
  our production guys that was here in the 80s when they did
• 59:13
  it, and he just goes, oh, crap. But we got away with that.
• 59:16
  Oh really? Oh, really?
• 59:17
  So we had an accidental delivery of malt, feted malt coming in to
• 59:22
  us and they just went right. We'll produce it and put it into
• 59:27
  the cast and see. Probably.
• 59:28
  Nobody will notice, and they did notice it, but then it was
• 59:31
  released as a limited edition Kubaka.
• 59:33
  I worked at ME. I wrote it. 30 years later, 30.
• 59:37
  Years later, people were like, yeah, here we go.
• 59:39
  So let me, Joe, we're now upstairs in the warehouse.
• 59:42
  So I, I had no, I knew we were going upstairs, but I had no
• 59:44
  idea that we're going to be upstairs and there'll be casks
• 59:47
  up here as well. Quite, quite remarkable.
• 59:49
  And we have, we're going to give us some samples as well, I
• 59:51
  believe. So what have we got lined up
• 59:53
  here just now? So this is part of our new
• 59:57
  Warehouse 6 Distillery exclusives collection.
• 59:59
  Yeah, bit of a mouthful, but they are all.
• 1:00:04
  Up here and we we pull from the cast on tastings on the
• 1:00:07
  Warehouse 6 experience for for the guys.
• 1:00:10
  So what we did was we bottled about 2/3 of the cask and then
• 1:00:13
  kept 1/3 in there for tasting. So we've got a bourbon, a port,
• 1:00:18
  a cognac, and a Cabernet Sauvignon.
• 1:00:21
  And what are we going to try? We are going to be trying the
• 1:00:23
  Cabernet Sauvignon. No, probably no.
• 1:00:24
  I'm really excited for this because Angus is.
• 1:00:27
  He's been qualified now. He's been trained up to open up
• 1:00:30
  a cask. Now let's see if you remember
• 1:00:33
  Angus. Brilliant.
• 1:00:35
  Are you feeling confident? I guess not.
• 1:00:36
  Really. OK, I'll.
• 1:00:37
  Try. I'll try my best.
• 1:00:40
  Horribly. Wrong.
• 1:00:41
  Well, if you remember, absolutely he's done it.
• 1:00:47
  He's done it already. Well, you know that that was
• 1:00:53
  that was more successful than the last one.
• 1:00:55
  Absolutely. OK, let's get it poured out.
• 1:00:59
  And I was said in the podcast report, there is nothing like
• 1:01:02
  being in a warehouse. He does have a copper dog there
• 1:01:04
  he can use instead. Oh, now we've never used a
• 1:01:06
  copper dog before, so a cop to Ross, you'll be able to explain
• 1:01:10
  it what a copper dog is for anyone who doesn't know I'll.
• 1:01:13
  Be honest with you, I've never done it because you it's
• 1:01:15
  basically you've got to dip it in and hope the cask is full
• 1:01:19
  enough and fish it back. Out but copper dogs originally
• 1:01:21
  came from you know warehouse workers would keep this sort of
• 1:01:24
  basically what we've got is we've got a tiny I say tiny it's
• 1:01:27
  a copper sort of container there with a chain on it and what I
• 1:01:32
  believe they used to keep them up their sleeves and the chain
• 1:01:34
  would connect well that's on a padlock but.
• 1:01:36
  That's on a padlock so we don't lose the chain, yeah.
• 1:01:39
  I think the chain would connect this like a pocket inside pocket
• 1:01:42
  or something like that. And what these distillery
• 1:01:43
  workers would do, as we were talking about the the excisement
• 1:01:46
  on site and stuff like that, they would maybe open a cheeky
• 1:01:49
  cask up and just dip that in, pull it back out, stick up their
• 1:01:52
  sleeve. And that would be a wee DRAM for
• 1:01:54
  lunchtime, which works out perfectly because at the moment
• 1:01:56
  it's 12:00. Yeah.
• 1:01:58
  For the audio listeners, it really is so tips on how I
• 1:02:00
  should? Do this fish for whiskey.
• 1:02:02
  When you drop it in, it should fall naturally.
• 1:02:04
  If it doesn't, give the chain a little wiggle.
• 1:02:07
  You want to hear for the glug. OK, OK, let's.
• 1:02:10
  Let's give it, Yeah. So I just want give it a bit
• 1:02:13
  more, give it a bit more. That's a few lugs.
• 1:02:20
  That's a big lug. That's.
• 1:02:21
  A big lug. Hold on, yes, not like you pack
• 1:02:24
  a wee pour, eh? Oh wow.
• 1:02:26
  Amazing. Full to the brim.
• 1:02:29
  Right. Well.
• 1:02:30
  Assessed from Graham here. This is valuable liquid
• 1:02:34
  gentlemen don't get. Yeah, pour the whole thing in
• 1:02:37
  there if it fits back in. Yeah, because it can just get.
• 1:02:41
  Pretty well done so for audio listeners.
• 1:02:43
  Look at that. For audio listeners.
• 1:02:45
  Right. Where's yours?
• 1:02:45
  It's. Essentially like a bottle and
• 1:02:49
  chain with no top. It's.
• 1:02:50
  Just fished out the liquid. You can see the Cabernet Sauvio
• 1:02:53
  effect already. This is a Tomatin. 2008, 2008,
• 1:02:56
  So that's been fantastic. Well, we're going to pour this,
• 1:02:59
  get a few drams and sit down because I think it's time for
• 1:03:01
  the first drama of the day, isn't it?
• 1:03:02
  Right. Well, here we are now we've
• 1:03:04
  Angus has done a cracking job of splitting the bung.
• 1:03:08
  The Lady of the Glen. I didn't use enough force here.
• 1:03:10
  I've used too much. You knew last time, you knew
• 1:03:12
  what you were coming into, but you, you, you did a grand job
• 1:03:15
  with the copper dog, I have to say, up to your usual self with
• 1:03:20
  their measures. But it's not Angus whiskey.
• 1:03:23
  He's very, very good, boring, big jobs.
• 1:03:25
  And he certainly hasn't disappointed yet.
• 1:03:27
  And that's what I'm looking forward to.
• 1:03:28
  Let me talk us through this then.
• 1:03:30
  Yeah. So like I said, this is one of
• 1:03:32
  our Warehouse 6 distillery exclusives full maturation in
• 1:03:36
  the Cavs have which currently still in the Cavs have cast.
• 1:03:39
  You know what? So cabs have then?
• 1:03:40
  So you'd already mentioned what? Just remind me what's cabs have
• 1:03:44
  then? Cabernet Sauvignon.
• 1:03:45
  Cabernet Sauvignon. Right.
• 1:03:46
  Do we know where the Cabernet is from?
• 1:03:48
  I don't. That's all right.
• 1:03:49
  A lot of people won't disclose. Cheers anyway.
• 1:03:51
  Cheers guys. Cheers.
• 1:03:52
  You know the rough. Strength of it at the moment.
• 1:03:55
  About 57% just. Because he can be quite bold to
• 1:03:58
  his first set. So and while while you're having
• 1:04:02
  a taste, Charles, you've joined us, you're driving to to the
• 1:04:05
  next stop. How did you find the tour?
• 1:04:07
  Any any questions for Libby Jo not?
• 1:04:11
  Not really. I'm just, I was listening to
• 1:04:13
  everything so intended. Oh, no, sorry.
• 1:04:15
  Sorry. Yeah, I had a great time.
• 1:04:16
  I'm sorry. I had, you know, I'm still
• 1:04:18
  mildly concussed, no. Really great.
• 1:04:22
  It's lovely. Lovely lovely looking
• 1:04:24
  distillery, so amazing to see. Like the cast filling station?
• 1:04:27
  That, yeah. That's what I thought.
• 1:04:28
  Yeah, so, so good. Oh, that's lovely.
• 1:04:30
  For an hour, Facebook whiskey nerd people, they're going to
• 1:04:33
  love that little filling station.
• 1:04:35
  Yeah. With this whole warehouse in
• 1:04:36
  itself, I mean the downstairs one, obviously you get hit with
• 1:04:39
  that smell, but coming upstairs, like the floor, it's like you've
• 1:04:43
  walked into your attic, but there's just, you know, a couple
• 1:04:45
  £100,000, maybe millions worth of whiskey.
• 1:04:48
  Yeah, it's fantastic. I mean, and also with the Angel
• 1:04:50
  share coming up the way we're getting double the hip with the
• 1:04:53
  with the smell. Yeah, yeah.
• 1:04:55
  But like you said, this this that we're trying now the
• 1:04:58
  Cadbury 7 year distillery, excuse me, the only place you
• 1:05:00
  can get you can buy this whiskey.
• 1:05:02
  Is that the distillery? At the distillery, yeah.
• 1:05:04
  What? Do you think of the drum
• 1:05:05
  gentleman? I love that was absolutely.
• 1:05:06
  And do you know something for the first drum and 57, you said,
• 1:05:10
  you know, I have to go and drum for for the time of day, a
• 1:05:13
  lunchtime drum. But what I would say is, you
• 1:05:16
  know, the perfect sort of starting point.
• 1:05:18
  It didn't. There's a bit of spiciness
• 1:05:20
  there. You can feel it, but at the same
• 1:05:21
  time you. Get that kind of fruity
• 1:05:22
  character that you. Really, really nicely fruity.
• 1:05:24
  Yeah. And so obviously we're in a
• 1:05:26
  warehouse. I always say the best thing is
• 1:05:27
  drinking out of a cask. But also it's cold.
• 1:05:29
  Yeah. So as we but we're difficult
• 1:05:31
  when you're drinking whiskey and it's and it's slightly colder,
• 1:05:32
  but the the texture there, I think.
• 1:05:34
  Is excellent, yeah, really, really nice and.
• 1:05:36
  We've got a couple of the upcoming kind of fill Your own
• 1:05:41
  expressions Scott Adamson Master Blenders picked out as well as
• 1:05:45
  well as a Kubokan. I guess while you're enjoying
• 1:05:48
  that, we haven't really touched much on Kubokan at.
• 1:05:51
  All. No, no we haven't.
• 1:05:53
  What is what's how did that start?
• 1:05:55
  And and and tell us a wee bit about it.
• 1:05:58
  Yeah. So the Kubokan originally when
• 1:06:01
  they started producing in 2005, it was because the cost of
• 1:06:05
  blended spirit to put into blends was getting too high.
• 1:06:08
  So not at the time. Why not produce our own blended,
• 1:06:11
  our own pita spirit? Sorry.
• 1:06:14
  And so they started that for one, one week of the year first.
• 1:06:19
  Now it's up to between between two and four, kind of.
• 1:06:24
  But it became hugely popular. We released it first as a single
• 1:06:27
  malt in 2013. And that was with our old
• 1:06:31
  branding, which I'm sure a few of you I remember familiar with,
• 1:06:34
  with the ghost on the front because Kubachan does mean ghost
• 1:06:38
  dog in Gallic. So Ku is dog in Gallic, Bochan
• 1:06:41
  is ghost or spirit. Yes.
• 1:06:43
  Confusing Some Scottish cow. A cow.
• 1:06:45
  I can't remember what cow is now, but.
• 1:06:51
  And you do. Now you do this creation series.
• 1:06:55
  Yes, which? Looks into what the experimental
• 1:06:58
  and like the flavour LED wine series you've been doing with
• 1:07:00
  Tomatin, the creation series for Cuboc and.
• 1:07:03
  Hugely experimental. It is.
• 1:07:06
  Like I said, I have a soft spot for Queboken.
• 1:07:08
  It is one of my favorite whiskeys out there.
• 1:07:10
  And the creations themselves, they are just so unusual, so
• 1:07:13
  funky. But like I said, some of the
• 1:07:15
  best whiskey I've tried. Yeah.
• 1:07:17
  So currently on Creation 6, which is Jamaican rum casks and
• 1:07:22
  Pedro Jimenez Sherry casks. We'll be forward to trying.
• 1:07:24
  To leave that one to all that. Yes, absolutely.
• 1:07:27
  Probably try the second drum now, which is.
• 1:07:29
  What we what? What have we got?
• 1:07:30
  We're we want to go on to Virgin Oak.
• 1:07:32
  Yeah, that's it. So for context then, so just
• 1:07:34
  just so we're clear, these these have been, these are samples
• 1:07:37
  that have been pulled through that will because I believe when
• 1:07:40
  we arrived, we talked about, you know, one of the things that I
• 1:07:43
  always love when we speak to people who have we've been up to
• 1:07:46
  distilleries to say, oh, the distillery, the the hand filled
• 1:07:49
  distillery stuff. So a lot of the most
• 1:07:50
  distilleries will do this. There's a few casks, yeah,
• 1:07:53
  that'll be sitting in the shop. You get a chance to pour your
• 1:07:55
  own. You maybe put your, put your
• 1:07:56
  own, put the writing on the label and stuff like that as
• 1:07:58
  well. The thing?
• 1:07:59
  I've always liked about coming to Tomato is that I've always
• 1:08:01
  had more than one option. Yeah.
• 1:08:02
  Which actually is quite unusual. Yeah, like.
• 1:08:04
  Claims you get one and they might, you know, they might do.
• 1:08:07
  An extra. Maybe it's seasonal or.
• 1:08:09
  Well, I mean the big one that we the big one that we talked a lot
• 1:08:11
  about was the Aberlauer bourbon that Kev was bringing that got a
• 1:08:16
  few bottles down. That was a distillery pour, but.
• 1:08:20
  But that was that was, yeah. That was what was it?
• 1:08:22
  Exclusive. And handfuls would be stuff like
• 1:08:25
  do you remember at like Johnnie Walker French St. on like a
• 1:08:27
  winter edition, a summer edition that was you pulled the bottle
• 1:08:30
  from. That's the release you had.
• 1:08:31
  But tomato? The only example I could think
• 1:08:33
  of where we're going to pick up a bottle for Bobby Bar today.
• 1:08:37
  That is absolutely phenomenal. This one remind us what this is.
• 1:08:40
  Sorry. So this is a virgin oak cast.
• 1:08:44
  Some that is amazing. So I tried that for the first
• 1:08:47
  time yesterday and my God, I. Don't want to brush my teeth.
• 1:08:50
  So 20/20/19 So again, Young Spirit, we've spoken before
• 1:08:54
  about the effect of Virgin Oak and Young Spirit.
• 1:08:56
  It accelerates that maturation. Yeah.
• 1:08:58
  Yeah. And there's nothing left for me
• 1:09:00
  lads. I'm gonna, I'm gonna talk
• 1:09:01
  myself. I really sorry.
• 1:09:04
  These boys are like it's. Phenomenal, that is.
• 1:09:06
  It was his birthday just two days ago.
• 1:09:07
  Yeah. So it just turned 6.
• 1:09:09
  Right. So and, and so at the moment, so
• 1:09:11
  as I was saying, this is not available at the Today
• 1:09:14
  unfortunately, because I would have thought about a barrel load
• 1:09:17
  of it. But in terms of for people who
• 1:09:20
  are visiting, how long will that how long will these sort of
• 1:09:22
  last? I mean, obviously it depends on
• 1:09:24
  how many subject to how, how long the the whiskey last is,
• 1:09:27
  how, how popular it is. I wouldn't think that's going to
• 1:09:30
  last very long, no. No, the Virgin Oak, we the
• 1:09:33
  Virgin Oak is one of our best best sellers.
• 1:09:37
  Really. All your own range.
• 1:09:38
  Yeah, 100%. It's so it's so unusual to see.
• 1:09:41
  That God is still. Being able to and I'm actually
• 1:09:43
  gutted I can't can't buy any way of being able to buy a bottle
• 1:09:45
  that you'll. Have to come back.
• 1:09:47
  Don't have to talk. You've got to drive us well,
• 1:09:50
  gentlemen. Gentlemen, gentlemen, how great
• 1:09:52
  is it that we're getting to try it?
• 1:09:54
  Whiskey Stories Exclusive Getting to try this amazing
• 1:09:56
  lovely. Any wanky tasting notes for me?
• 1:09:59
  Well, no, actually, yeah, right. OK, I'm gonna try this right, so
• 1:10:04
  the do. Another taste give.
• 1:10:05
  Me, give me another taste that for.
• 1:10:07
  Me. There's that kind of custard on
• 1:10:08
  the nose, yeah. Like that?
• 1:10:10
  Oh yeah, great. Don't give me the wanky taste.
• 1:10:12
  You don't. Take a stab on it as well.
• 1:10:15
  What I'm saying I. Was gonna say I really got not,
• 1:10:18
  not initially, but I've got that kind of floor Polish kind of
• 1:10:21
  woody. Yeah, not really kind of nice.
• 1:10:23
  I expected a bit more spice on the palette, which is concerning
• 1:10:26
  the strength of the age, but actually it drinks really well.
• 1:10:29
  Yeah, I'm ready for this wanky tasting note from Graham
• 1:10:32
  Klegewer. Then no pressure.
• 1:10:36
  He loves it. Like sitting in a new, newly
• 1:10:40
  made and polished wooden gazebo on a summer's day.
• 1:10:46
  My granny had a wooden gazebo in her garden and that smell of
• 1:10:51
  like that Piney, that wooden kind of smell coming there's.
• 1:10:54
  Wanky tastes and then there's like pretentious way to.
• 1:10:58
  Say from. The OG Charles.
• 1:11:00
  Sorry sorry if this. Is Garthling you're being.
• 1:11:03
  Protected. I'll tell you this is, this is,
• 1:11:05
  this is. It's very, very, very good
• 1:11:09
  whiskey, right? That's, that's my tasting note.
• 1:11:12
  I I would say personally, that is absolutely fantastic.
• 1:11:15
  Distillation day on. It and so it's 2019 virgin oak.
• 1:11:19
  And what was ABV of that, Ross? 60.2.
• 1:11:23
  You're kidding. Right.
• 1:11:24
  Really. And then the next one.
• 1:11:26
  You've got almighty. Barbados Rum visitor centre
• 1:11:29
  exclusive Yeah 54.8% Have you tried this one as well?
• 1:11:33
  Yes, yeah, yeah, I tried them on.
• 1:11:34
  What's a year on that one? Not totally sure, around 14
• 1:11:39
  years. So it smells.
• 1:11:40
  It's still rum. Like we've had a lot of rum
• 1:11:43
  influenced whiskey. Yeah, but this is.
• 1:11:46
  You're getting kind of tropical fruits when you.
• 1:11:48
  Smells. Like pineapple?
• 1:11:49
  Yeah. Do you know how long it was it
• 1:11:50
  Was this a full? Maturation.
• 1:11:52
  They're all. Single full maturation Eminem.
• 1:11:55
  That's terrific. I mean, this is this is the
• 1:11:56
  beauty of these. Kind of like you said, I've been
• 1:12:00
  a few distilleries, I've got hand fills and it's like you've
• 1:12:02
  got your one option and that's a bad to have, right?
• 1:12:05
  Mango. Being able to offer.
• 1:12:06
  What was that? Sorry you missed that he's
• 1:12:08
  studying. Give us give us a taste of note
• 1:12:10
  and he's he's don't put don't put the W word in front of this
• 1:12:12
  because to Matt might want to use this all.
• 1:12:15
  Right. Well, I just said it.
• 1:12:16
  Well, you guys should smell. I don't want to.
• 1:12:18
  I don't want to tell you what it smells like, but.
• 1:12:20
  Yeah, when I said it smells like rum, Chucks went Oh yeah
• 1:12:23
  straight away. Yeah, just rubber bands and
• 1:12:25
  right Mango. Rubber bands 100% getting rubber
• 1:12:28
  bands on that. Isn't that interesting, The
• 1:12:30
  power? Right, Mango, don't know where
• 1:12:31
  you're getting. That but bright mango is a note.
• 1:12:34
  I get into that and spirit all the time.
• 1:12:36
  Like especially to Matt and and bourbon.
• 1:12:38
  It's got that exotic tropical note to it.
• 1:12:40
  Oh. That's easy going.
• 1:12:43
  And then our final jam, we're going to try the Kubok, and
• 1:12:45
  you're going to pretend to like it because you're going to
• 1:12:46
  pretend to like Peter. Westley.
• 1:12:48
  And then we're going to hear some, what, 3 drams, what three
• 1:12:51
  stories from Libby Joe. But I brought this bottle, the
• 1:12:54
  big tea. Having spoken about it, the big
• 1:12:56
  tea now I think just the they don't produce it anymore.
• 1:12:59
  But you do have the ability to produce it.
• 1:13:01
  Yeah, as far as I'm aware, if you make an order of about 6000
• 1:13:04
  bottles and they'll be able to do one for you.
• 1:13:07
  So, Graham, if you want that. I mean, what would one of these
• 1:13:10
  what, what, what, what is back? What's it selling for just now?
• 1:13:13
  Can can you buy it downstairs? No.
• 1:13:15
  No, no, not, not, not in production.
• 1:13:16
  Not in production, so you can't. You'd be able to get it online
• 1:13:19
  somewhere. But find an auction.
• 1:13:21
  Yeah, find out an auction somewhere, but.
• 1:13:22
  Because I mean, what I like about it as well is like it's,
• 1:13:24
  it's big T, nothing's fancy, tall round screw top right?
• 1:13:28
  The the the. That's that's traditional.
• 1:13:30
  Yeah. Martin, Martin.
• 1:13:31
  I was speaking to Martin, the the visitor centre manager, and
• 1:13:34
  he said that that was when you're in Inverness in your
• 1:13:37
  local pub Big. T was that.
• 1:13:38
  Would be your DRAM you'd have in the same way that we would have
• 1:13:41
  had Grouse, maybe White, Mackay. I think there was a guy that
• 1:13:43
  stayed in Inverness called like Tony and he was just massive and
• 1:13:46
  everyone called him Big T and big tea, drunk big tea.
• 1:13:51
  So this Quebakkan that we're about to try, What, what, what,
• 1:13:53
  what is this? This one is creation 6, Creation
• 1:13:56
  six. Let me just mention so it's ah,
• 1:13:59
  sorry. Do you mind holding?
• 1:14:03
  Yeah, so Creation 6, like I said, Jamaican rum casks as
• 1:14:08
  well. Thank you.
• 1:14:10
  Start on this side. Sorry.
• 1:14:14
  Yeah, Jamaican rum casks and Pedro Jimenez.
• 1:14:17
  So interestingly for this one we should get, should we be looking
• 1:14:21
  for similar notes of the most previous drama that we had with
• 1:14:24
  it being Jamaican rum, Barbados rum, Sorry, rubber bands, Smokey
• 1:14:28
  rubber bands. And in terms of rubber bands,
• 1:14:30
  because people and, and I think people get hung up on it.
• 1:14:32
  But in terms of PPM, in terms of what you're doing with Kibakan,
• 1:14:35
  how heavily pitted is this? Yeah.
• 1:14:37
  So at the moment our any Kibakan released is between 15 and 46
• 1:14:44
  units. This one, as far as I'm aware,
• 1:14:47
  is the highest. OK, yeah.
• 1:14:49
  And you'd. So to me the nose is quite
• 1:14:51
  welcoming, which would suggest maybe a really early cut on the
• 1:14:53
  spirit. Yeah, but also is is it?
• 1:14:56
  We don't have an age statement on these either.
• 1:14:58
  But no. So the oldest in this one is 11.
• 1:15:01
  OK. So really spirit for for British
• 1:15:03
  spirit as well. Yeah, 11 and 9 years are the 2
• 1:15:06
  casks. That's a very nice easy, easy
• 1:15:08
  word. Actually, it's lovely.
• 1:15:09
  Very nice. Is it nice and sweet?
• 1:15:11
  Yeah, very nice and easy. And you know, that's not only my
• 1:15:13
  style of whiskey, but actually that's probably that is probably
• 1:15:17
  at the four of them when I would go back to straight away.
• 1:15:18
  Yeah, yeah. Can I ask with, I mean, I don't
• 1:15:21
  know if you'd know the figures, but you said you're doing the
• 1:15:24
  Kibakan runs for like 2 to 4 weeks, Yeah.
• 1:15:27
  Do you know how much spirit you make in a week?
• 1:15:30
  Oh, I mean, I could, I could work it out, but it would take
• 1:15:34
  me a while because I'm bad at maths.
• 1:15:35
  OK, but I. Should I should have asked that
• 1:15:37
  question at the beginning? Yeah, but yeah.
• 1:15:39
  Yeah, yeah. It'd be just about working out
• 1:15:41
  now and you know, I don't know exactly how much it would be in
• 1:15:45
  a week, but we are doing similar that there is a slight
• 1:15:49
  difference in producing Kibakan as there is to to matin.
• 1:15:51
  You know, our fermentation times are slightly different,
• 1:15:54
  temperatures are slightly different.
• 1:15:55
  The distillation process is, is very different as well-being in
• 1:15:58
  the winter so that condenser condenses much quicker.
• 1:16:01
  So you get more of that kind of heavier oils coming through in
• 1:16:05
  the condenser in the winter than you do in the summer.
• 1:16:07
  I. Think it's something that people
• 1:16:08
  don't think about. I remember visiting Fettercare
• 1:16:10
  and you have this water system water cooler on their stills and
• 1:16:13
  they literally said that we make better spirit in the winter
• 1:16:16
  because the water that's coming in is colder cooler.
• 1:16:18
  And it's such a funny, simple thing to think about.
• 1:16:21
  But it is only three ingredients and then all the processes and
• 1:16:24
  increasing, making it unique. Well, that's probably when you
• 1:16:27
  start doing like when you start really looking into it.
• 1:16:29
  And we, we talked to, you know, Sterling at Port Leitha Steller
• 1:16:31
  about it. And as you're saying about now,
• 1:16:33
  it's like the fermentation process or the the strains of
• 1:16:37
  yeast, strains of barley, because what, what people can do
• 1:16:40
  now is, you know, historically, I think whiskey was just a happy
• 1:16:44
  accident, wasn't it? It was the people from the
• 1:16:46
  certain area were like, well, this is the kind of barley we
• 1:16:48
  have a local source to this is a local source of water.
• 1:16:51
  And you know, this is what we can get our hands on when it
• 1:16:53
  comes to Easton. And this is the size of still
• 1:16:55
  that we have and the mashed on all that kind of stuff.
• 1:16:58
  Now people are. Really like Tomatin, when, when
• 1:17:00
  Tomatin was first founded, you know, that would have been this
• 1:17:01
  the, the case. And then they've just carried
• 1:17:03
  that sort of on. They've made tweaks and what
• 1:17:05
  have you. But you can.
• 1:17:06
  But we're seeing with new distilleries like the
• 1:17:08
  manufacturer of flavour, because people can now manipulate that.
• 1:17:12
  Because you're hearing like when we had Paul Main from art
• 1:17:15
  talking about art and the whole, and he was saying, you know,
• 1:17:17
  even when they're designing A distillery, they could say we
• 1:17:19
  could put a, a, a bend and A, and a pipe at this area.
• 1:17:22
  And that will have an influence on copper contact and what have
• 1:17:25
  you. And.
• 1:17:25
  And even when we were speaking at Porter Leith and he was
• 1:17:28
  saying Ian Sterling, yeah, Port Leith was saying that there
• 1:17:32
  could be a difference in this in in the spirit fermented in a
• 1:17:35
  different area. Because the weather, because the
• 1:17:37
  way it was coming through, it was more so yeah, it can happen
• 1:17:39
  in the. Front it's amazing to see it as
• 1:17:40
  silly. It has been around for a long
• 1:17:42
  time. We've tried 4 whiskeys there,
• 1:17:43
  two different rum kind, two different rum types, virgin oak
• 1:17:47
  and a Cabernet Solvy all straight from the cask.
• 1:17:48
  Incredible. Not just plain bourbon, not just
• 1:17:50
  plain Sherry, although they do that very well.
• 1:17:52
  We discussed earlier. 18 probably is would be my go to
• 1:17:55
  all the Razzo, although to Ultimate and bourbon is like the
• 1:17:59
  Holy Grail brings us on to that point in the evening.
• 1:18:02
  Yeah, what? Well, evening, afternoon,
• 1:18:04
  evening. It's 12/5 past 12 in the
• 1:18:06
  afternoon. It's so rare to do a podcast
• 1:18:08
  during the day. Ross is going to have a snooze
• 1:18:09
  in the car and we have to Don it right.
• 1:18:11
  But so basically Liberty Josephine, you're what 3 drams,
• 1:18:15
  any 3 drams that have any meaning to you or story
• 1:18:19
  associated with them and we will allow you one on brand.
• 1:18:22
  OK, my first one will be on brand because it is the whiskey
• 1:18:25
  that got me into whiskey. Got to mention it.
• 1:18:28
  It is still my all time favorite whiskey.
• 1:18:31
  I cannot get enough of it. Which was one of the Kibokhin's
• 1:18:35
  creation #1 which was Imperial Stout cast by the Black Owl
• 1:18:39
  Brewery. Oh my God is.
• 1:18:43
  That still available to purchase or?
• 1:18:45
  Is it so we don't have it in in store here?
• 1:18:47
  You can get it in some some shops.
• 1:18:49
  I have people, I've got some of the staff on site that know
• 1:18:53
  about my love of this whiskey. They bring me half bottles that
• 1:18:55
  they've got from home. Really.
• 1:18:56
  That's perfect. I've got a friend in Germany who
• 1:19:00
  actually sent sent me a bottle of gration one from Germany.
• 1:19:03
  Really. Yeah.
• 1:19:04
  I have a huge love for it and it is just I always describe it as
• 1:19:07
  the perfect breakfast whiskey. Yeah, good.
• 1:19:09
  It's like marmalade on burnt. Toast.
• 1:19:12
  Oh, that is. Lovely.
• 1:19:13
  That is a brilliant lanky Yeah. I absolutely love that it's.
• 1:19:18
  A great stuff, yeah. So fantastic.
• 1:19:20
  Whiskey got me into whiskey. Brilliant.
• 1:19:22
  Savor every every drop of the bottles that I have at home.
• 1:19:25
  Look out in pubs in Edinburgh. Now, yeah, gotta keep an eye for
• 1:19:28
  that walk. In creation one, yeah.
• 1:19:30
  Keep walking creation one. Yeah, phenomenal.
• 1:19:33
  My next one is probably Lagoville and 12 year old
• 1:19:37
  limited release that they did a couple years ago which was in a
• 1:19:41
  tequila cast. Ohh again, phenomenal.
• 1:19:45
  Now I hate tequila. Yeah I cannot stand the stuff.
• 1:19:48
  I had a bad experience when I was maybe 19 and to Mountain
• 1:19:53
  Village. Actually it was 18.
• 1:19:55
  It was my 18th birthday. Your 18th.
• 1:19:57
  Too much tequila and. And the whole time you about it.
• 1:20:00
  Oh yeah, they all knew. Tequila gate, that was it.
• 1:20:04
  Yeah, different words when? You going?
• 1:20:08
  Yeah, everyone didn't want to speak to you.
• 1:20:12
  Yeah. Oh God, here she comes.
• 1:20:14
  Yes, but this lager? That was but this.
• 1:20:16
  Yeah, it did. So I, I remember I was in in the
• 1:20:19
  Johnnie Walker experience, actually, I like to go there
• 1:20:21
  once a year. Yeah.
• 1:20:22
  Just just, I love it. I love their bar in there as
• 1:20:25
  well. So do you.
• 1:20:26
  Like the Lagerville of ice cream cocktail.
• 1:20:29
  I haven't tried it. No, you need to try it.
• 1:20:31
  Do you say ice cream? It's like an ice cream, like
• 1:20:34
  it's trying to be like a Coca-Cola float sort of thing,
• 1:20:36
  right? Slag of villain.
• 1:20:38
  Ohh wow. The ice.
• 1:20:38
  Cream. Is lag of villain flavour ice
• 1:20:41
  cream? It's.
• 1:20:42
  I also highly recommend A Slag of Villain, which is a French
• 1:20:46
  martini with lagovillin instead of vodka.
• 1:20:48
  Oh, there you go, love. That I did have an espresso
• 1:20:51
  martini with lagovillin, yeah, you know, once that was
• 1:20:54
  versatile. Spirit, everybody, Yeah.
• 1:20:56
  And do you know something? Sorry, sorry from a what, 3?
• 1:20:58
  I'm just going back through our, what, 3 drums?
• 1:21:00
  Lagovillin does feature fairly the 16 yeah, 16 especially.
• 1:21:03
  And I'll be honest with you and apologies to anyone who's
• 1:21:07
  listening to this who who's a male.
• 1:21:09
  It's generally. I would say that Lagavulin has
• 1:21:11
  been only put down Megan Brown. Megan Brown, it was the first
• 1:21:14
  one. And then I think there's been a
• 1:21:16
  few other who are female whiskey drinkers who have put Lagavulin
• 1:21:20
  in in as their what, 3? Dramas.
• 1:21:22
  It's because they've got a better palate than.
• 1:21:24
  No, no, it was. Yeah, there's something.
• 1:21:28
  Lagavulin was probably trying to remember the first time I tried
• 1:21:32
  the 16 even, but it again just fell in love with the spirit.
• 1:21:35
  What was it about at the main? Because obviously you have this
• 1:21:37
  kind of bad experience with tequila.
• 1:21:39
  What was it like with the tequila cask, like a rolling
• 1:21:41
  that you just thought, wow? When did you try it?
• 1:21:44
  When? Yeah.
• 1:21:45
  What was it like? We must have.
• 1:21:46
  If it sticks out, you must have two.
• 1:21:48
  About two years ago, right, 2 1/2 No, it was Christmas time
• 1:21:52
  about two years ago. And yeah, I'd gone into the bar
• 1:21:56
  and the lovely woman at the bar that her name escapes me, but
• 1:22:00
  she brought me the nice big brown blue clip that they bring
• 1:22:03
  you in the Tony Walker bar. And then she said, oh, we've
• 1:22:06
  actually got a new release, which is the slag villain, 12
• 1:22:08
  year old. And she said it was Tequila
• 1:22:09
  Kass. And I said, no, I'm not.
• 1:22:11
  I cannot, I can't genuinely. I couldn't even smell Tequila
• 1:22:14
  Kass. I can't even smell it.
• 1:22:17
  I love that. Couldn't even.
• 1:22:21
  But she she forced me into drying the drama.
• 1:22:24
  And my God, I was so fortunate that she did great drama.
• 1:22:27
  It was just, you know, it wasn't that intense kind of taste of
• 1:22:33
  tequila, like, because if it was, I wouldn't be able to drink
• 1:22:35
  it. But it was just so subtle.
• 1:22:37
  And I think tequila is a great spirit in itself, but it's just
• 1:22:41
  too overpowering for me. Yeah.
• 1:22:43
  So that just gave a really nice balance between incredibly
• 1:22:46
  smooth. Yeah, just.
• 1:22:49
  It's true because if you do have a bad experience, it does put
• 1:22:51
  you off because I mean, I, I for a long time couldn't drink
• 1:22:54
  Schweppes lemonade because I had vodka lemonade at university and
• 1:22:58
  it just, it just. My mum had my mum had Schweppes
• 1:23:02
  lemonade in the house and I just.
• 1:23:04
  Couldn't drink it. I mean just it just brought
• 1:23:06
  like. I think from another side of it
• 1:23:20
  as well, I think I also highlights probably that like
• 1:23:25
  cask influence and the the influence of what's been in the
• 1:23:29
  cast, you can say, well, what is it that the the tequila
• 1:23:33
  influence on the spirit that goes into that cast is versus
• 1:23:37
  just a tequila. So there be things that we lost,
• 1:23:40
  there'll be maybe things that you don't like.
• 1:23:41
  The the thing that you really don't like about the tequila
• 1:23:43
  flavour is maybe lost in the in once it's been taken out in the
• 1:23:47
  whatever's left in the wood. Once you mix the lagovillin
• 1:23:50
  spirit, what it takes over and what have you more people.
• 1:23:52
  Are trying it now as well. I When that lagovillin was
• 1:23:55
  distilled and put into cask, it was probably illegal to use
• 1:23:58
  tequila. Cask at the time.
• 1:23:59
  So the fact that it then became legal and able to boss it more
• 1:24:02
  coming. Up and the other thing as well,
• 1:24:03
  you've got to remember that, you know, we're talking about, you
• 1:24:06
  know, wine casts, pork casts, all these kind of things, rum
• 1:24:10
  casts and tequila casts. The important factor to remember
• 1:24:13
  is that it it, it shouldn't have an overpowering influence on the
• 1:24:18
  whiskey. You should always be able to
• 1:24:19
  know like what should happen is you should know that's a
• 1:24:22
  Lagavulin, right? Because you can taste the
• 1:24:24
  Lagavulin flavour with a tiny different twist on it rather
• 1:24:28
  than being like, oh, I can taste tequila because it's like
• 1:24:31
  Sherry. If you can taste Sherry when
• 1:24:33
  you're drinking a cherry cast whiskey, that's probably
• 1:24:36
  overdone. If you can, you like it.
• 1:24:38
  No, you're the one that sits and drinks sweet.
• 1:24:41
  You ordered cherries? Bars as a 12 LB and so and so
• 1:24:45
  your third and final draft. My 3rd and final that.
• 1:24:54
  He also puts black card in his Guinness by the way.
• 1:24:59
  No, no, he's perfect. The third, Third, 3rd and final
• 1:25:02
  DRAM I want to not be like this is going to sound so on myself,
• 1:25:08
  but there's a blending experience at the Aberfeldie
• 1:25:11
  jurors. Okay, yeah, yeah.
• 1:25:13
  My 3rd and final DRAM is my own blend that I made.
• 1:25:17
  I love that. We said we're we didn't see.
• 1:25:24
  No, sorry, we're not having that because you're only one on
• 1:25:26
  brand. Yeah.
• 1:25:28
  No, no, no. You're.
• 1:25:28
  Allowed Aberfeld brand was. A a jurors experience.
• 1:25:32
  Yes. So what do you?
• 1:25:33
  Remember the components used. Yeah.
• 1:25:37
  So they used different regions as theirs.
• 1:25:39
  So they had their space size, their Highlands.
• 1:25:41
  Now, they didn't really name what what distilleries they were
• 1:25:43
  all from, yes. No, but I found myself using
• 1:25:53
  quite a lot of the Isla spirit. Yeah, yeah, yeah.
• 1:25:56
  So it was Ila, Isla and Highlands were were the two kind
• 1:26:00
  of main components of that blend.
• 1:26:02
  Fantastic. Yeah, phenomenal.
• 1:26:04
  One of one. 120 CL bottle in existence that is now almost
• 1:26:08
  gone. Wow.
• 1:26:09
  I mean, I think it, it goes back to we, we've talked so many
• 1:26:11
  times about blends and blending being so important because you
• 1:26:14
  know, as Greg Urquhart once said, is like, you're just
• 1:26:16
  literally making flavour. And if I think that's the great
• 1:26:18
  thing about it is you, you've made your own blend and you've
• 1:26:21
  gone. That is the whiskey I like the
• 1:26:23
  most. And if you could do that,
• 1:26:25
  imagine the, the, the ability where you could say, I know
• 1:26:28
  exactly how I like my whiskey and I can go, I'm going to take
• 1:26:31
  a bit of that bit of that bit of that bit of that, mix it all
• 1:26:33
  together and go. That is the perfect track for
• 1:26:35
  me. And that's where, you know,
• 1:26:36
  blending is so cool when you could be able to do that.
• 1:26:38
  Yeah, and it's becoming quite a big thing as well with
• 1:26:41
  distilleries being able to do that online as well.
• 1:26:43
  And and you create your own blend and you have that.
• 1:26:46
  It's really unique and I again, like you said, you can pinpoint
• 1:26:50
  those exact flavours that you like from either different
• 1:26:52
  regions or different casks and you are then creating the
• 1:26:56
  perfect whiskey for. Yourself.
• 1:26:57
  Great. Well, well, look at that guys.
• 1:26:59
  We've done it. Thank you.
• 1:27:01
  So much. Liberty Josephine, thank you for
• 1:27:04
  coming on to the podcast, but thank you for showing us around.
• 1:27:07
  Thank you. Thank you to the Tematen
• 1:27:09
  distillery. Yeah.
• 1:27:10
  Thank you. Thank you to Scott Adamson.
• 1:27:12
  Honestly, fantastic. We've had a great.
• 1:27:14
  Week I'll absolutely forced you to come on the podcast
• 1:27:16
  eventually, Scott. Yeah, once.
• 1:27:18
  Again, when you are coming on to the podcast, bring that virgin
• 1:27:21
  oak down here because honestly, I cannot stress if you it's what
• 1:27:26
  taking us two and a bit hours to get up here today.
• 1:27:29
  I genuinely I would do a Scott Moore and just say I'm going to
• 1:27:33
  cross state lines. I'm going to cross state lines.
• 1:27:36
  I would, I would drive up to Tematen Fort for for a couple.
• 1:27:40
  But what kind of what kind of number retail, what were they
• 1:27:42
  retail at roughly? Like what are you looking at for
• 1:27:45
  like hand fills from the distillery, what you're looking
• 1:27:47
  at there? Between 60 and 100. # again,
• 1:27:49
  well worth it. Plus 45 LB fuel when you're
• 1:27:52
  getting up. Well like we've got to get up
• 1:27:55
  the road. This is part of the road.
• 1:27:57
  In contact with you, Libby Joe and it's about distillery.
• 1:28:00
  Yes. So you can head online.
• 1:28:02
  If you're booking a tour, head online.
• 1:28:04
  All of that is done at tamatin.com.
• 1:28:07
  If you want to get in contact with any of us visitors at
• 1:28:10
  tamatin.com, give us an e-mail, phone us.
• 1:28:13
  All of our contact details are online as well.
• 1:28:16
  Let us know what we can do for you.
• 1:28:17
  Brilliant. Well, amazing.
• 1:28:18
  Thank you so much for that. It's been great, lads.
• 1:28:20
  We've got jump back into the whiskey Wagon and get ourselves
• 1:28:23
  up the road. Chuck's Chapman at the back.
• 1:28:25
  Thank you so much. All the very best.
• 1:28:28
  Bye. Listen.
• 1:28:29
  Cheers.