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Glenglassaugh Portsoy · Whiskey Chasers

• 0:09
  SPEAKER_03: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_03: Oh, while enjoying a glass.
• 0:19
  SPEAKER_03: I'm Steve.
• 0:20
  SPEAKER_03: I'm Nick, and I'm Chris.
• 0:22
  SPEAKER_03: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
• 0:29
  SPEAKER_02: Yeah, I'm excited to try this.
• 0:31
  SPEAKER_03: Yeah.
• 0:31
  SPEAKER_02: I mean, it's Highland and yet deep maritime waves of peated coastal character.
• 0:37
  SPEAKER_03: I'm like, it's uh it's located like almost in spaceside region.
• 0:41
  SPEAKER_03: Like it's right on the edge and it's on the coast.
• 0:44
  SPEAKER_03: And so it's right like down to the southern part of Scout.
• 0:48
  SPEAKER_03: Maritime.
• 0:48
  SPEAKER_00: Is that like is this like the ocean's version of the city?
• 0:53
  SPEAKER_00: Jefferson's Oceans?
• 0:54
  SPEAKER_00: Maritime?
• 0:55
  SPEAKER_03: They kept it on coast.
• 0:56
  SPEAKER_00: Well, that's okay.
• 0:57
  SPEAKER_00: Coast Yeah, it says it on the top coastal malt.
• 1:00
  SPEAKER_01: Wasn't there a podcast episode we talked about with Scotch that Glen, like Glen something?
• 1:05
  SPEAKER_01: Like whenever there's a Glen front, that was normally like a spacide thing.
• 1:09
  SPEAKER_01: Generally, yep.
• 1:10
  SPEAKER_03: Okay, yep.
• 1:10
  SPEAKER_03: Which is why, like I said, this is almost in spaceside region.
• 1:14
  SPEAKER_03: Like it's right outside of it.
• 1:15
  SPEAKER_00: You know, that really checks out looking at the bottle because it is sea foam on the top.
• 1:20
  SPEAKER_00: And then, but that swirl on the bottle does kind of look like something like uh sea glass, doesn't it?
• 1:26
  SPEAKER_00: They did a good job with that.
• 1:27
  SPEAKER_02: It it does look sort of like waves to me, too.
• 1:30
  SPEAKER_02: It does, or like ripples on the beach.
• 1:32
  SPEAKER_03: Yeah.
• 1:33
  SPEAKER_03: So this is uh Glenglassa is is how you pronounce it.
• 1:38
  SPEAKER_03: It's a soft G at the end.
• 1:39
  SPEAKER_03: Glenglasa.
• 1:40
  SPEAKER_03: And it's uh the port soy or pot soy?
• 1:44
  SPEAKER_03: Portsoy.
• 1:44
  SPEAKER_03: Portsoy, there we go.
• 1:46
  SPEAKER_03: Port soy.
• 1:46
  SPEAKER_00: Yeah.
• 1:46
  SPEAKER_00: What's port soy?
• 1:48
  SPEAKER_03: That is the name of the town that they are like like right next door to them.
• 1:53
  SPEAKER_03: I thought it was like a soy version of port.
• 1:55
  SPEAKER_03: You would think, yeah, it's extra salty.
• 1:59
  SPEAKER_00: You thought it was the sea salty.
• 2:02
  SPEAKER_00: Yeah, it's the it's the uh the vegan port of port.
• 2:06
  SPEAKER_01: Well, it does say for the nose, sherried dark soy.
• 2:10
  SPEAKER_01: Something to be said rolling into port and licorice and sea kelp.
• 2:15
  SPEAKER_01: Wait, is that what I kind of hid it?
• 2:17
  SPEAKER_03: So they're just they're just gotta be two, like using the words that are on the bottles and say I think it's port, it's got soy.
• 2:24
  SPEAKER_03: It's good.
• 2:25
  SPEAKER_03: I sounded stupid until he said that.
• 2:27
  SPEAKER_00: And then now it's like that's exactly what I just said.
• 2:30
  SPEAKER_01: Either that or you just confirmed they're stupid.
• 2:32
  SPEAKER_01: Right.
• 2:33
  SPEAKER_00: Well, that would I mean that would check out as well, right?
• 2:35
  SPEAKER_00: Yeah, we can roll with that.
• 2:37
  SPEAKER_00: I say things, I'm never, I'm not, I'm not, I never said I was smart.
• 2:40
  SPEAKER_03: So, yeah, it is like I said, it's technically highland, but it's considered a coastal coastal distillery.
• 2:45
  SPEAKER_03: Highland.
• 2:45
  SPEAKER_03: A coastal highland.
• 2:46
  SPEAKER_03: Yep.
• 2:47
  SPEAKER_00: I like this.
• 2:47
  SPEAKER_00: I mean, I like the idea, but I haven't tried it yet.
• 2:50
  unknown: Yeah.
• 2:50
  SPEAKER_01: So this bottle actually came uh recommended, well, not recommended.
• 2:55
  SPEAKER_01: Maybe.
• 2:55
  SPEAKER_01: Uh, I was at Tipsy's and looking for scotch, and he recommended this because he just got it in.
• 3:01
  SPEAKER_01: I don't remember if this was the one that he tried or another one from them, but he said it was really, really good.
• 3:06
  SPEAKER_01: Really like smoky but sweet kind of flavor.
• 3:09
  SPEAKER_01: And then said, proceeded with uh this is a brown foreman product.
• 3:13
  SPEAKER_01: Yeah, this is this is brown foreman's get out of town.
• 3:16
  SPEAKER_01: Yeah, yeah, but that's that's also another interesting topic.
• 3:19
  SPEAKER_03: Yeah, we're getting into more of that.
• 3:21
  SPEAKER_03: So to run through the history real quick, they started in 1875, because it's scotch, so of course they started forever back by James Moore and his two nephews, Alexander and William Morrison.
• 3:33
  SPEAKER_00: Like Morrison, like uh Jim?
• 3:37
  SPEAKER_03: Jim Morrison?
• 3:38
  SPEAKER_00: I think uh maybe really distantly related, distantly related, almost for sure.
• 3:44
  SPEAKER_00: It's such a unique name.
• 3:45
  SPEAKER_00: Come on, baby, lap my fire.
• 3:47
  SPEAKER_02: One of Jim Morrison's cousins is is uh lives in town here.
• 3:50
  SPEAKER_02: Oh, really?
• 3:51
  SPEAKER_02: And plays some open open mics.
• 3:53
  SPEAKER_02: Oh, nice.
• 3:53
  SPEAKER_02: Nice.
• 3:54
  SPEAKER_00: Does he play Jim songs?
• 3:55
  SPEAKER_02: No, does he have his talent?
• 3:57
  SPEAKER_01: Well, you very quickly said no for the song.
• 4:00
  SPEAKER_01: It's a different sort of thing.
• 4:02
  SPEAKER_00: There's only one lizard king out there.
• 4:04
  SPEAKER_00: Well, it was.
• 4:05
  SPEAKER_00: This is more folky.
• 4:06
  SPEAKER_00: R IP more folky.
• 4:08
  SPEAKER_00: R.I.P.
• 4:10
  SPEAKER_03: But they own a grocery business.
• 4:11
  SPEAKER_03: They were they were grocers back in the day.
• 4:14
  SPEAKER_00: This is not the first time we've heard that.
• 4:15
  SPEAKER_03: No, no, it was pretty common, and these guys they they wanted to expand their their offerings and so got started this distillery to make a whiskey for their own their own grocery.
• 4:26
  SPEAKER_03: So they had that for a while.
• 4:28
  SPEAKER_03: They sold it in 1892, so about 20-ish years later, to Highland Distillers.
• 4:34
  SPEAKER_03: Highland Distillers is owned by Edrington Group now, but they are the same people that own Highland Park, McClellan, and also Wyoming whiskey.
• 4:46
  SPEAKER_03: What?
• 4:47
  SPEAKER_03: No kidney.
• 4:47
  SPEAKER_03: I wouldn't have guessed that.
• 4:49
  SPEAKER_03: I like Wyoming.
• 4:50
  SPEAKER_03: That's weird.
• 4:50
  SPEAKER_03: I don't know when that happened.
• 4:51
  SPEAKER_00: But Wyoming does a single malt, doesn't it?
• 4:54
  SPEAKER_00: American single malt.
• 4:55
  SPEAKER_03: They do do American single malt.
• 4:56
  SPEAKER_03: Yep.
• 4:57
  SPEAKER_03: But they sent us that bottle way back when and that we that we did.
• 5:01
  SPEAKER_03: That like rye one.
• 5:02
  SPEAKER_03: Yeah.
• 5:02
  SPEAKER_03: Yeah.
• 5:03
  SPEAKER_03: And so, but yeah, so they're they're also owned by this group.
• 5:05
  SPEAKER_03: This distillery ended up closing in 1986.
• 5:10
  SPEAKER_03: Well, it was open for a minute.
• 5:12
  SPEAKER_03: 1986 to 2008, they were closed up.
• 5:16
  SPEAKER_03: 2008 is when they opened back up.
• 5:18
  SPEAKER_03: The one of the owners, it was like an investment group that opened them up, but one of the owners was Alex Salmond, who was the acting first prime minister of Scotland at the time.
• 5:27
  SPEAKER_03: How about that?
• 5:28
  SPEAKER_03: So he was the first prime minister.
• 5:29
  SPEAKER_03: Yeah, so he was the prime minister of Scotland.
• 5:31
  SPEAKER_03: He was a part of the Nationalist Party.
• 5:34
  SPEAKER_03: So he was the one that they were trying to make Scotland them their own country.
• 5:38
  SPEAKER_03: So he was one of the first ones and a real active member of that like organization.
• 5:42
  SPEAKER_00: Something they were trying to do for hundreds of years.
• 5:45
  SPEAKER_03: Right, exactly.
• 5:45
  SPEAKER_03: And still no luck.
• 5:46
  SPEAKER_03: I don't think you took history.
• 5:48
  SPEAKER_03: Still no dice.
• 5:49
  SPEAKER_00: So that's always been close, but no cigar.
• 5:52
  SPEAKER_03: No cigar.
• 5:53
  SPEAKER_03: Even after William Wallace's excavation.
• 5:55
  SPEAKER_03: Right.
• 5:55
  SPEAKER_03: So they bought it in 2008, 2011 is when they released their first bottle under that distillery.
• 6:00
  SPEAKER_03: But it didn't last very long.
• 6:02
  SPEAKER_03: 2016, it was bought by Brown Foreman.
• 6:06
  SPEAKER_03: So Brown Foreman ended up buying this particular uh ended up buying these guys out.
• 6:10
  SPEAKER_00: Reaching across the pond to snatch up a Scotch distillery.
• 6:14
  SPEAKER_00: Because that was 2016.
• 6:16
  SPEAKER_00: 2016, yep.
• 6:17
  SPEAKER_00: Now, when you say they were closed and reopened, are you saying they reopened at the same location?
• 6:21
  SPEAKER_00: Same location, yeah.
• 6:22
  SPEAKER_00: That's cool.
• 6:22
  SPEAKER_00: Same same distillery.
• 6:23
  SPEAKER_00: It still has the same history and exactly.
• 6:26
  SPEAKER_03: Yep.
• 6:26
  SPEAKER_03: And they released these bottles in 2023.
• 6:30
  SPEAKER_03: So they they kind of sat on it for a little while for about eight years before they released anything.
• 6:35
  SPEAKER_00: And there's three of them, and they're a kind of core lineup.
• 6:37
  SPEAKER_00: So here's the thing though, like, unless they had barrels sitting there and stuff, like because Scotch is always old.
• 6:43
  SPEAKER_00: I don't know what the age is.
• 6:44
  SPEAKER_03: They did have barrels sitting.
• 6:46
  SPEAKER_03: At least I'm assuming they did, because they now they have a 51-year-old.
• 6:50
  SPEAKER_03: Wow.
• 6:52
  SPEAKER_03: So how much is it?
• 6:53
  SPEAKER_03: Uh I did not find a price.
• 6:56
  SPEAKER_03: I don't think it's available in the US.
• 6:58
  SPEAKER_03: Price unlisted.
• 6:59
  SPEAKER_03: Right.
• 6:59
  SPEAKER_03: You'll find out when the bill comes.
• 7:02
  SPEAKER_01: So there's a lot of interesting things, timing-wise.
• 7:06
  SPEAKER_01: Yeah.
• 7:07
  SPEAKER_01: Because Beam was bought out by Centauri 2014.
• 7:10
  SPEAKER_01: Beam did not have a Scotch lineup until Centauri bought them out.
• 7:14
  SPEAKER_01: Because the Japanese and they got LaFroy.
• 7:16
  SPEAKER_03: Okay.
• 7:17
  SPEAKER_03: So then this makes sense that they wouldn't try to use a popular move at that time for the big guys.
• 7:23
  SPEAKER_01: Because you saw LeFroig, Logovulin was already owned, but they weren't owned by a bourbon company, essentially.
• 7:29
  SPEAKER_01: They were owned by a conglomerate, but it already had its niche market kind of thing.
• 7:34
  SPEAKER_01: Then Lafroy with Beam makes sense that Brown Foreman was like, hey, let's do something like that because people want scotch.
• 7:42
  SPEAKER_01: Also makes me then question, did they keep the same recipe or did they change anything?
• 7:47
  SPEAKER_03: I doubt if they probably changed all that much.
• 7:49
  SPEAKER_03: Just because it, I mean, it'd take a lot.
• 7:52
  SPEAKER_03: I'm assuming they went in more as an investment, and they probably didn't want to spend a whole lot of time going over there and trying to change up a bunch of stuff.
• 7:59
  SPEAKER_03: They're probably going to let them do their thing and then maybe would change stuff later on or whatever else.
• 8:04
  SPEAKER_03: It's a good place to throw your used bourbon barrels.
• 8:07
  SPEAKER_03: You have a now a place to take those two.
• 8:09
  SPEAKER_01: Because this, correct me if I'm wrong, Chris.
• 8:11
  SPEAKER_01: I feel like this has very much that brown form and that old Forster, like it's got deeper, the best qualities to it.
• 8:18
  SPEAKER_00: But here's what I'm going to say.
• 8:19
  SPEAKER_00: And you guys can completely disagree with me because you might, especially you, Ryan.
• 8:23
  SPEAKER_00: I don't know.
• 8:23
  SPEAKER_00: Could be because it's my first drink of the day, or could be because it's my first scotch in a week.
• 8:28
  SPEAKER_00: But this is kind of a mild Lafroy.
• 8:30
  SPEAKER_01: I can roll with that.
• 8:31
  SPEAKER_01: Yeah.
• 8:32
  SPEAKER_01: A mild Lafroy.
• 8:33
  SPEAKER_01: Are we we talking like the Freud Oak Select like we had with Ryan?
• 8:38
  SPEAKER_01: Because this is not that.
• 8:40
  SPEAKER_00: Definitely.
• 8:41
  SPEAKER_00: Yeah.
• 8:41
  SPEAKER_00: No, no, I'm talking like regular, like Lafroy 10 without all of the intense barbecue parts, but with the like same kind of Highland kind of smoke and leather.
• 8:54
  SPEAKER_02: So this is the weird thing for me.
• 8:56
  SPEAKER_02: I would say what Lafroig Oak Select lacks, this has.
• 9:01
  SPEAKER_02: But but I'm not sure if I make it all the way to LaFroig, but I'm glad you said that.
• 9:05
  SPEAKER_00: It's like Una, what is that word?
• 9:07
  SPEAKER_00: I can never unami or whatever.
• 9:09
  SPEAKER_00: That kind of meaty, fishy kind of uh, I don't know what you call that flavor, where it's kind of brings everything together.
• 9:14
  SPEAKER_00: Some people equate that to creaminess.
• 9:16
  SPEAKER_00: That's what this has, along with some LeFroig-esque qualities.
• 9:20
  SPEAKER_01: So you you talk about bringing everything together.
• 9:22
  SPEAKER_01: What's interesting to me is this is right on the cusp of Spaceide.
• 9:27
  SPEAKER_01: It's a Highland scotch.
• 9:28
  SPEAKER_01: Drinks like an Isla in some aspects, but still has that like Highland feel with sweetness coming through.
• 9:36
  SPEAKER_01: It's like you can't decide what it wants to do.
• 9:42
  SPEAKER_01: Right.
• 9:42
  SPEAKER_00: And it's it, yeah.
• 9:43
  SPEAKER_00: And I that's it's like they can't decide what who they want to do.
• 9:46
  SPEAKER_00: They're bringing all this stuff together, and it's actually really well well melded.
• 9:50
  SPEAKER_00: I like it.
• 9:51
  SPEAKER_00: I just don't know who it's for.
• 9:54
  SPEAKER_03: It is a combination of various burglings, also.
• 9:57
  SPEAKER_03: So there this has sherry, bourbon, and pork casks, all three in it.
• 10:02
  SPEAKER_00: It's where there's some of the sweetness.
• 10:03
  SPEAKER_03: Uh it's also proofed up a little bit.
• 10:05
  SPEAKER_03: I was gonna say it's almost 100-proof.
• 10:08
  SPEAKER_03: Is it really?
• 10:09
  SPEAKER_03: It's 40.
• 10:09
  SPEAKER_03: Um, I'm sorry.
• 10:10
  SPEAKER_00: It is 49.1.
• 10:12
  SPEAKER_00: Yeah.
• 10:13
  SPEAKER_00: Yeah.
• 10:13
  SPEAKER_00: So it is a proofed up scotch.
• 10:15
  SPEAKER_00: Yeah, yeah.
• 10:15
  SPEAKER_00: Yeah, which is fantastic for this, because I think anything less than that would fall, it would fall short.
• 10:19
  SPEAKER_00: I think this is great.
• 10:20
  SPEAKER_00: Uh, who is it for?
• 10:21
  SPEAKER_00: I think it's for people like me who really like hard scotches, but every now and then wants to take kind of a kind of an easier going scotch, but it still has like this would be hardcore for people that are used to drinking, you know, uh Chevis Regal or something.
• 10:35
  SPEAKER_00: You know what I mean?
• 10:36
  SPEAKER_00: Like, like if you're not used to drinking like real scotches and you're used to like the you know, the watery kind of stuff, then I mean this would be hotcore.
• 10:44
  SPEAKER_03: It definitely still has the barbecue feel to it.
• 10:47
  SPEAKER_03: Yeah, without being intense.
• 10:48
  SPEAKER_03: It's not super intense, but it's definitely there.
• 10:50
  SPEAKER_03: This is the smell of a barbecue.
• 10:52
  SPEAKER_03: I don't know.
• 10:53
  SPEAKER_03: Like you can go up to a barbecue and somebody's used yesterday or something.
• 10:55
  SPEAKER_00: Like it's like the Freud's distant cousin, who's also not very like maybe he works at a computer for a living.
• 11:01
  SPEAKER_00: Instead of like the Freud's out there like chopping wood with axes for for a job.
• 11:05
  SPEAKER_00: Like he's he works at a sawmill, you know what I mean?
• 11:07
  SPEAKER_00: I think it's really good.
• 11:08
  SPEAKER_02: I think that leather comes through pretty strong for me and sweetness too, but I guess it seems a little kind of fruity sweetness, and there's like a a softness to it as well.
• 11:22
  SPEAKER_02: I don't know.
• 11:24
  SPEAKER_00: Like more delicate, a little bit more delicate.
• 11:26
  SPEAKER_02: Yeah, there's like it it's like while the leather, it's like almost two layers happening at the same time for me.
• 11:32
  SPEAKER_02: While there's like leather on top that's kind of like smacking you a little bit, there's like a s something soft, like a soft sweetness underneath that kind of seems like it's going on at the same time.
• 11:45
  SPEAKER_02: I kind of feel like I'm hitting the maybe it's that I'm feeling the leathery, the leathery smack, like toward the roof of my mouth, and a little more softness on the tongue or something like that.
• 11:55
  SPEAKER_02: I don't know.
• 11:56
  SPEAKER_02: Also, I'm just I can't tell if my palate's a little wonky or if I or if there's just so much going on here that I'm confused.
• 12:04
  SPEAKER_04: Could be both.
• 12:06
  SPEAKER_02: Could be both.
• 12:07
  SPEAKER_02: Yeah, I did I did just drink some sham gin.
• 12:12
  SPEAKER_00: I think some truly disgusting, possibly cleaner type of stuff.
• 12:18
  SPEAKER_00: I don't know, man.
• 12:19
  SPEAKER_00: I I uh really liked this.
• 12:20
  SPEAKER_00: I did too.
• 12:21
  SPEAKER_00: You always gotta temper it, like not like you don't want to compare it against something heavy-handed.
• 12:25
  SPEAKER_01: No, but it's also it's I find it very interesting.
• 12:28
  SPEAKER_01: LeFroig kept their original flavor in the sense that it doesn't feel Americanized outside of the oak select that Ryan had.
• 12:41
  SPEAKER_01: That was kind of the most Americanized, very American Americanized scotch you could get.
• 12:45
  SPEAKER_01: Very soft.
• 12:46
  SPEAKER_01: This feels more like an Americanized scotch than it does like a s like someone that from someone from Scotland would want or or gravitate towards.
• 12:58
  SPEAKER_01: Because it's got that it's got that heavier and not heavier proof feel or heavier repeat, but more bourbon-esque, like heavy bourbon.
• 13:10
  SPEAKER_00: That might make it actually I think it would make it kind of appealing to people in Scotland.
• 13:16
  SPEAKER_03: Do you agree with that, Steve?
• 13:17
  SPEAKER_03: I do.
• 13:17
  SPEAKER_03: I don't I don't get a very Americanized feel off of this.
• 13:21
  SPEAKER_03: I can see where there's a little bit of a sweetness, and it I would assume that they are using brown form and barrels for their bourbon if it's owned by them, and this is this came out eight years after they bought it.
• 13:31
  SPEAKER_00: And they have their own cooperage, it would make sense for them to be sending their own barrels.
• 13:35
  SPEAKER_03: Yeah, so it makes sense that this is made from their bourbon casks, and maybe there's more bourbon casks than there is Sherry or Port, and that maybe that's why there's that extra sweetness there.
• 13:45
  SPEAKER_03: But outside of that, and I'm not as I enjoy scotch, I don't drink it very often.
• 13:52
  SPEAKER_03: So, because of that, like I like LaFroig, I like those heavy scotches, but I rarely drink them, and so and I don't know a whole lot of Highland or Spacey or any of the any of the non-ILA scotches, I really don't go for normally.
• 14:10
  SPEAKER_03: So I don't know how out of the ordinary this is, but I get that very barbecue forward, like the like the LaFroy that you're talking about, that flavor profile I very much get.
• 14:25
  SPEAKER_03: It's just not as not as intense over the top, not over the top.
• 14:29
  SPEAKER_03: There is a sweetness layer, like there is more sweetness to it that I could see.
• 14:34
  SPEAKER_03: I think that's where you're getting your Americanized version of it.
• 14:37
  SPEAKER_03: And the proof, and the little bit proofier, but but I get very much a scotch feel out of this.
• 14:43
  SPEAKER_00: Absolutely.
• 14:44
  SPEAKER_01: I agree with you, Steve.
• 14:44
  SPEAKER_01: Yeah, I think the what I keep pulling towards for the bourbon isn't necessarily like the sweetness, it's it's that brown foreman feel.
• 14:52
  SPEAKER_01: It's that old Forester.
• 14:54
  SPEAKER_01: There old Forester has this like, oh gosh, not nutty, but it's really hardy.
• 14:59
  SPEAKER_01: So beam has their nutty flavor to it.
• 15:02
  SPEAKER_01: Old Forester has this like really hardy flavor in the background.
• 15:05
  SPEAKER_01: And the higher proof you go, like the single barrels of those things, it tends to come in like proof punch almost.
• 15:11
  SPEAKER_01: But this has that like really hardy.
• 15:14
  SPEAKER_01: I'm not a rye, but I'm I'm gonna make you feel like there's rye involved.
• 15:19
  SPEAKER_00: I've always thought with brown foreman, and we've talked about this before, but I think that what it is for me when I try their stuff is there's more of an oak presence.
• 15:28
  SPEAKER_00: And then it's the difference in flavor, like brown foreman versus other bourbons would be the difference between like white sugar and brown sugar.
• 15:36
  SPEAKER_00: It's sweet, not saying it's sweet, but the difference is like comparing the two, is like they're both sweet, but brown sugar's got more of an earthiness to it.
• 15:45
  SPEAKER_00: So that's what I've always gotten from brown foreman.
• 15:48
  SPEAKER_00: It's more of an earthy, oaky kind of a flavor.
• 15:51
  SPEAKER_00: That's what I always think.
• 15:52
  SPEAKER_00: And I can get that with this.
• 15:53
  SPEAKER_03: I would be curious to know if if we're talking about the oak like that, what char level they normally use.
• 16:00
  SPEAKER_00: Well, and the thing is they have their own cooperage.
• 16:03
  SPEAKER_00: So you know those guys know barrels.
• 16:04
  SPEAKER_03: Because if they use more of a uh a lighter char or something, then then I would think that when they're going for their second use, it would bring more bourbon flavor off of it than maybe other barrels that are charred more.
• 16:19
  SPEAKER_03: Or maybe I got that, maybe I had that reversed.
• 16:21
  SPEAKER_03: But if they're if their products normally have more of an oak forward flavor, then maybe that's holding in the barrels longer.
• 16:29
  SPEAKER_03: And because of that, you're they're using their barrels and you get more of that.
• 16:33
  SPEAKER_00: Right.
• 16:33
  SPEAKER_00: I I think the way it is is the less the char, the more you can pull from a barrel.
• 16:38
  SPEAKER_00: Right.
• 16:38
  SPEAKER_00: Oakwise.
• 16:38
  SPEAKER_03: Yeah, that's what I was thinking too.
• 16:40
  SPEAKER_00: And uh before it's used up.
• 16:41
  SPEAKER_00: And I think that, yeah, I think you're totally right.
• 16:43
  SPEAKER_00: And it would make sense if they're maybe they're pulling barrels that aren't super aged out, still fairly young barrels.
• 16:48
  SPEAKER_00: And if it's a low char, then you're gonna get you're gonna pull a lot more oak through this scotch using those secondary barrels than you would say, you know, something high char and has been stripped out, right?
• 16:59
  SPEAKER_00: Like like overused kind of a thing.
• 17:01
  SPEAKER_00: I I I bet you're right about that.
• 17:03
  SPEAKER_00: Because uh Brown for Brown Foreman's always had a little bit more oak to it, which I think you get for more of a toasted barrel.
• 17:08
  unknown: Right.
• 17:08
  SPEAKER_01: Which is interesting because uh they I mean the brown foreman is old Forester Woodford Jack.
• 17:14
  SPEAKER_01: So like they they do a lot more, especially Jack Daniels, a lot more with wood, like wood forward.
• 17:20
  SPEAKER_00: Well, we always said that about Jack Daniels, that it would be more oak forward if they didn't have some of the extra things that they do.
• 17:25
  SPEAKER_00: And you've seen that with recent bottles coming out, and they just did a toasted one.
• 17:29
  SPEAKER_00: You see that that oak shines through uh through way more with those I want to say less less messed with bottles.
• 17:36
  SPEAKER_00: You know what I mean?
• 17:37
  SPEAKER_00: Doing less to it and letting the bourbon like the actual whiskey kind of shine through.
• 17:40
  SPEAKER_01: Which is interesting.
• 17:42
  SPEAKER_01: So Brown Foreman actually shut down quite a few of their cooperatives, about half of them, right?
• 17:46
  SPEAKER_03: Is it roughly?
• 17:47
  SPEAKER_03: Yeah, I didn't know that.
• 17:48
  SPEAKER_01: Yeah, they it it I'm assuming it uh I'm not assuming it was roughly around COVID time, if not shortly after, like a couple years after, where they it they just didn't have the demand.
• 18:00
  SPEAKER_00: Well, that's an interesting thing because you know there's that's kind of a dying art.
• 18:04
  SPEAKER_01: It is, but you think Brown Foreman had their cooperatives just for themselves.
• 18:07
  SPEAKER_00: So they didn't think they were selling, yeah, they didn't stay set.
• 18:10
  SPEAKER_00: Right.
• 18:10
  SPEAKER_00: And that's a really good market.
• 18:12
  SPEAKER_01: But you've got so many other companies that are already selling.
• 18:14
  SPEAKER_01: You know what I mean?
• 18:14
  SPEAKER_01: Like there's quite a few out there that already specialize in that for other distilleries.
• 18:19
  SPEAKER_00: I was thinking about that when we talked to the guys over at Iron Vault.
• 18:22
  SPEAKER_00: Like, that would be a really great move.
• 18:25
  SPEAKER_00: Like what if you wanted to quit your job and learn something and do something, you probably make plenty of money being like just make your own cooperage.
• 18:32
  SPEAKER_00: I bet you'd get plenty of people that would I mean, you heard how hard it is to get those.
• 18:37
  SPEAKER_00: It's a bit of a dying art, and it's hard to get those barrels.
• 18:40
  SPEAKER_00: One guy is like way back ordered, you know what I mean?
• 18:42
  SPEAKER_00: And he can't, like he's got more like uh, you know, what do you invoices coming in than he has going out?
• 18:49
  SPEAKER_00: That's a good place to be for a business.
• 18:51
  SPEAKER_03: I'd like to do a little bit of research on what exactly like what is that process.
• 18:55
  SPEAKER_03: What is the process of making a barrel uh that makes it as complex as it is?
• 19:00
  SPEAKER_00: We could visit a cooperage, which would be cool.
• 19:02
  SPEAKER_01: That would be fun.
• 19:03
  SPEAKER_00: That'd be a lot really uh in like and we'd learn a lot.
• 19:07
  SPEAKER_01: I feel like that'd be eye-opening for what it would take.
• 19:10
  SPEAKER_01: Because you talk about America, so bourbon has to be one use, first use only done.
• 19:15
  SPEAKER_01: Whereas everyone else is like, why would you do that?
• 19:18
  SPEAKER_01: I will take your barrels at next to no cost, and they come out with stuff like this.
• 19:24
  SPEAKER_01: So what what's so is it the wood?
• 19:28
  SPEAKER_01: Like, what's so special that we do one and done?
• 19:31
  SPEAKER_01: And what does that take for them to get it?
• 19:34
  SPEAKER_01: I guess what I'm trying to say is what does it take a cooperage to get to the point where if I know I use this barrel once and it's done, it's gonna put out the best flavor you can versus scotch, where it's sitting in there for so long that you get this flavor.
• 19:49
  SPEAKER_00: Well, I think it's not only the flavor, but again, after talking iron vault and everything, uh, I think a lot of it comes down to like the quality of the build itself, like if it leaks at all.
• 19:59
  SPEAKER_00: You know what I mean?
• 20:00
  SPEAKER_00: If you have problems with the barrel, because you you could be successful, but still have like, well, you know, every now and then we get a barrel from them and it leaks.
• 20:07
  SPEAKER_00: Yeah, that would be really disappointing and kind of ruin your business a little bit.
• 20:10
  SPEAKER_00: But if you're like one of those guys that are like, look, we've tried this brand, we've tried this company, but you know, these guys, we've never had a bad barrel.
• 20:17
  SPEAKER_00: Yeah, I think that would make you like one of the top dudes.
• 20:20
  SPEAKER_00: And then people would seek you out.
• 20:23
  SPEAKER_00: Then you try to get exclusive rights with maybe one company or something, and you're set for life, you know.
• 20:28
  SPEAKER_00: All you do is make barrels.
• 20:30
  SPEAKER_00: You know, like it's not a bad thing.
• 20:31
  SPEAKER_01: There's actually one here in Ohio, Space Cooperage.
• 20:35
  SPEAKER_01: Yeah.
• 20:35
  SPEAKER_01: They're out of Ohio.
• 20:36
  SPEAKER_01: Spayside Cooperage.
• 20:38
  SPEAKER_01: So they ship them over to Scotland.
• 20:40
  SPEAKER_01: No, it's just the name of the company.
• 20:41
  SPEAKER_01: Space.
• 20:42
  SPEAKER_01: Okay.
• 20:42
  SPEAKER_01: Okay.
• 20:43
  SPEAKER_03: I was gonna say that you are the same thing.
• 20:45
  SPEAKER_00: Yeah, like they always use used barrels.
• 20:47
  SPEAKER_00: So like, what do you think?
• 20:48
  SPEAKER_00: Are you sending new barrels to Scotland?
• 20:50
  SPEAKER_00: Uh I don't know.
• 20:51
  SPEAKER_00: That's that's different.
• 20:52
  SPEAKER_01: Well, uh what's fascinating is you got people that make the barrels, but then you also have brokers outside of the Cooper's that like buy in barrels.
• 21:02
  SPEAKER_01: They like they essentially make money by trading and connecting people with other countries and other other types of spirits to trade barrels with this or buy barrels with that.
• 21:10
  SPEAKER_01: Like, I want that job.
• 21:12
  SPEAKER_01: Right.
• 21:13
  SPEAKER_01: That would be fun.
• 21:14
  SPEAKER_01: Right.
• 21:15
  SPEAKER_03: So the last part of the history of this particular bottle and company is unfortunately Brown Foreman is not doing so hot at the moment.
• 21:25
  SPEAKER_03: So as of 2025, they have stopped production at this distillery.
• 21:30
  SPEAKER_01: So will they stop putting out bottles or will they just stop producing?
• 21:34
  SPEAKER_01: Sounds like they're not even a whiskey distilling, right?
• 21:36
  SPEAKER_03: They're not distilling, they're not making anything.
• 21:38
  SPEAKER_03: They said that they are going to keep it for special projects or whatever.
• 21:43
  SPEAKER_03: Or maybe special things come out of it.
• 21:45
  SPEAKER_03: But I think that's just them saying that we're gonna set this one out for a little while.
• 21:49
  SPEAKER_03: Cease and desist.
• 21:50
  SPEAKER_00: Yeah, I that makes this more of a like unicorn bottle at this point.
• 21:54
  SPEAKER_00: Because I don't think you're gonna see a whole lot of that.
• 21:56
  SPEAKER_00: Yeah.
• 21:57
  SPEAKER_00: Oh, that sucks.
• 21:58
  SPEAKER_00: Why is Brown Foreman not doing well?
• 21:59
  SPEAKER_00: I must be buying.
• 22:00
  SPEAKER_00: Behind on the a lot of distilleries are struggling.
• 22:03
  SPEAKER_03: Bourbon craze and stuff is dropping.
• 22:04
  SPEAKER_03: So there is, I think I just saw a stat that there's like$2.2 billion worth of inventory just sitting right now, of like in bottles waiting to be sold.
• 22:17
  SPEAKER_03: And it's just people are not buying alcohol the way they were, yeah, before.
• 22:21
  SPEAKER_00: Make uh birthday bourbon available for people to buy, and maybe not so expensive.
• 22:26
  SPEAKER_00: But their whiskey roast series is always gonna do well.
• 22:28
  SPEAKER_03: But they're losing that, they're losing out on like JD, just good old Jack Daniels, or or good old good old Jim Bean, like your basic stuff, not selling.
• 22:39
  SPEAKER_00: I think people got tired of all that, you know.
• 22:41
  SPEAKER_00: And and to our point, craft is coming up.
• 22:45
  SPEAKER_00: Yeah, that's what's fair to say.
• 22:46
  SPEAKER_00: Yeah, we've talked about we we predicted this years ago.
• 22:49
  SPEAKER_00: Kraft is starting to become something people are gonna be like, why would I get this when I can get that?
• 22:54
  SPEAKER_01: Well, you're also talking price points.
• 22:56
  SPEAKER_01: So craft, while it was more expensive to begin with, now it's leveling out to where it's cheaper than some of these other bottles from these bigger companies.
• 23:05
  SPEAKER_01: But these other companies are cheaper and sometimes better.
• 23:07
  SPEAKER_01: The larger companies have to raise their prices for us because Jim Bean, for instance, shut down their main campus.
• 23:14
  SPEAKER_01: Actually, January 1st, they shut it down.
• 23:16
  SPEAKER_01: They're doing renovations, but they made they made several comments that they have enough to sit and wait, that they don't have to worry, they don't have to distill anymore, but that their sales to Canada dropped like 62%.
• 23:28
  SPEAKER_01: So, like these tariffs are starting to really impact these bigger companies trying to go out.
• 23:32
  SPEAKER_00: Yeah, but craft distilleries what tobacco's done with the tariffs and and then the taxes and all that.
• 23:36
  SPEAKER_01: But craft, if you think about it, craft distillers can't put enough out to go out of their own state.
• 23:40
  SPEAKER_01: So they they're in a sweet spot where their prices aren't going up and they can start selling, and people are like, Oh, you're you're available.
• 23:48
  SPEAKER_01: Like, yes, I have to come to you maybe, but like if you're local, I just have to hop in a car and go down the road and pick up bottles.
• 23:55
  SPEAKER_00: Dude, for the for the guys that have ridden out the storm and and that are still like super into bourbon and they're just they're not just reaching for Jack Daniels.
• 24:02
  SPEAKER_00: This is a good time.
• 24:03
  SPEAKER_00: Yeah, we're gonna have a good couple of years.
• 24:05
  SPEAKER_00: It's gonna be good times, and then all the people that were like all about that secondary market, they're done.
• 24:10
  SPEAKER_03: Secondary market's gonna done it's done.
• 24:11
  SPEAKER_03: And I really thank God for that.
• 24:13
  SPEAKER_00: Yeah, like I'm so I'm I'm happy to see all the people crying about that.
• 24:16
  SPEAKER_00: Yeah, they're gonna be whining, oh my god, 18 weather greens, weather reds.
• 24:21
  SPEAKER_00: Well, I don't care, you know what I mean?
• 24:26
  SPEAKER_01: Yeah, it started dying out about six months ago to where guys on secondary trying to sell and no one's buying.
• 24:32
  SPEAKER_01: So now they're prices.
• 24:33
  SPEAKER_01: They're not lowering the prices.
• 24:35
  SPEAKER_01: Now they're opening the bottle and selling samples.
• 24:37
  SPEAKER_01: Oh, that's stupid.
• 24:38
  SPEAKER_01: They're selling two ounce powers of the bottle until the bottle's gone and drink it.
• 24:41
  SPEAKER_00: Yeah, just drink it.
• 24:42
  SPEAKER_00: Just become a normal person and start drinking the actual liquid.
• 24:45
  SPEAKER_00: Like, thank you.
• 24:46
  SPEAKER_00: Like, like you're actually doing the what it's intended for.
• 24:49
  SPEAKER_02: Right.
• 24:49
  SPEAKER_02: It's weird to me that so many people it kind of seems like they don't really care as much about the whiskey.
• 24:57
  SPEAKER_00: It's about the chase and about the the sale.
• 24:59
  SPEAKER_00: And it's like it's it's a form of like game, like the same people that are addicted to gambling would be really big into like the secondary market because it's oh, I might get it, I might get it, I might do this, and I can sell it for this X amount.
• 25:09
  SPEAKER_00: It's like a rush, probably.
• 25:11
  SPEAKER_00: I've sold it for three times what I paid for it.
• 25:13
  SPEAKER_00: Like, who, dude?
• 25:14
  SPEAKER_00: Like do you have a soul?
• 25:15
  SPEAKER_00: Right.
• 25:15
  SPEAKER_00: Yeah, that's it.
• 25:16
  SPEAKER_00: I think the the worst part about it is if you are into whiskey, it's it's a weird thing to think about.
• 25:23
  SPEAKER_00: Like you're buying stuff that's really cool, you want to try it, you want to give it to your friends, you're not opening it.
• 25:27
  SPEAKER_00: Some of these guys have never even tried any of the stuff they're selling, or they don't even maybe don't even like whiskey.
• 25:32
  SPEAKER_00: And again, so they're taking bottles from guys who would like to open that and try it.
• 25:36
  SPEAKER_00: That's the problem I have.
• 25:37
  SPEAKER_00: Like, I have no problem with you buying stuff up.
• 25:39
  SPEAKER_00: I I'm not gonna like if you like something and you want to buy a case of it, I'm not gonna bitch about it.
• 25:44
  SPEAKER_00: No, if you're gonna drink it, go for it.
• 25:46
  SPEAKER_00: But if you're gonna drink it off of your, yeah, but if you're gonna buy it and let it sit or try to sell it or whatever, hoard it, I have a problem with hoarding.
• 25:53
  SPEAKER_00: Like, dude, that stuff's meant to be opened and shared and used and enjoyed.
• 25:56
  SPEAKER_00: It's not meant to sit.
• 25:58
  SPEAKER_00: I get putting something back for a special occasion, you're gonna open, but you're buying stuff up just to, you know, one day sell it or where or collect it so you can not enjoy it.
• 26:07
  SPEAKER_01: Like that's I think that's also why we enjoy craft distilleries and and distilleries like this.
• 26:13
  SPEAKER_01: The the knowledge from them, not necessarily the knowledge, but it's almost the unspoken requirement from them that if you buy a bottle from my craft distillery or Scott, uh Scotland distillery, you're going to open this.
• 26:29
  SPEAKER_01: You're not gonna sit on it and then someday sell it to someone else.
• 26:34
  SPEAKER_01: The Scotch market is so unique in the sense that you can buy a bottle like this that's how old do we know how old this is?
• 26:41
  SPEAKER_01: Do not it's our means we don't know how old this is.
• 26:44
  SPEAKER_01: It tastes like it's got some age on it.
• 26:45
  SPEAKER_01: They also have a bottle that's 50.
• 26:47
  SPEAKER_01: 51 they've cornered the market of saying you can't really resell a 51-year-old scotch.
• 26:55
  SPEAKER_01: You can't really make a profit off of this unless you hoarded it for years until you died, and now we have an estate sale, then maybe you could get some money off of it for the family.
• 27:05
  SPEAKER_00: And that's what they said at Liberty Pole, you know, like the the bottle, the bottle is meant to be, you know, in uh shared, enjoyed.
• 27:12
  SPEAKER_00: Iron Vault said the same thing.
• 27:13
  SPEAKER_00: Yeah, yeah, and I love that.
• 27:14
  SPEAKER_00: I love it when they bring out something that's either it was a one and done and they have a little bit left, or or it was a specialty release or whatever it was, you know they're not gonna get that again.
• 27:23
  SPEAKER_00: And they open it up and they're like, it's meant to be enjoyed.
• 27:26
  SPEAKER_00: Right, yeah.
• 27:26
  SPEAKER_00: They're not they're not like, and they're the ones that made that, and maybe it's never gonna be made again, not like that.
• 27:30
  SPEAKER_00: And they're the ones that are saying, like, we wanted you to try this and enjoy it, and that's what it's for.
• 27:35
  SPEAKER_00: That's craft.
• 27:36
  SPEAKER_03: That is what the kind of the difference is, I think, between a consumable product, which is what whiskey is, but we we treat it a little bit more like an art, like baseball crazy, and it's yeah, and so uh and art is meant to be shared, it's meant to be uh enjoyed, it's meant to be seen.
• 27:54
  SPEAKER_03: There are private collectors or whatever, but they I think I don't I don't really know much about the art world, so maybe I'm wrong on this, but I feel like if you uh are an art collector, you probably invite people when anytime somebody comes to your house, you want to show off your art, right?
• 28:09
  SPEAKER_00: Yeah, you wouldn't put it in a dark basement with nobody to see it.
• 28:13
  SPEAKER_00: Yeah, yeah.
• 28:14
  SPEAKER_00: Unless you're unless you're Dorian Gray, you put it in the attic, right?
• 28:17
  SPEAKER_00: You don't want no, you don't want anybody to see it.
• 28:18
  SPEAKER_03: Yeah, so it's kind of how I feel when I have like about my whiskey collection.
• 28:22
  SPEAKER_03: Is that this is my wall of art that I would like to share with you.
• 28:26
  SPEAKER_00: But it's art that you actually like, it's more than just looking at it, yeah, yeah.
• 28:29
  SPEAKER_00: It's just it's tasting, it's experiencing it.
• 28:31
  SPEAKER_00: Like if to only look at that would not to be appreciate the art.
• 28:34
  SPEAKER_00: Yeah.
• 28:34
  SPEAKER_00: Whereas, like, you know, pictures and paintings and things, you do enjoy it by looking at it, you know.
• 28:38
  SPEAKER_01: Well, it's interesting that you say that because I love sitting down in the basement and just staring at the built-ins, all the bottles there, not of like, oh, look what I have.
• 28:47
  SPEAKER_01: Look Herm even said the other time that we guys are over here for the club of like, man, do you just find yourself sitting here and staring at this?
• 28:56
  SPEAKER_01: Yes, but because of the story that each bottle tells, I feel like it's the same way with art.
• 29:02
  SPEAKER_01: Like it's the story that the art tells the picture tells, or like the sculpture tells.
• 29:06
  SPEAKER_01: Like some have kind of lost interest in it or lost knowledge in it.
• 29:11
  SPEAKER_01: Others are like, let me share with you.
• 29:14
  SPEAKER_01: Like, let me tell you about this.
• 29:15
  SPEAKER_01: Let me tell you about it.
• 29:16
  SPEAKER_01: That's a good point.
• 29:16
  SPEAKER_03: It's like walking through a library or something and looking through the books and so and you have a bookshelf full of books that these all have their own stories to them, and I kind of know them a little bit.
• 29:26
  SPEAKER_03: And I, if it's your library, like yours downstairs, you you know the story behind each of those.
• 29:31
  SPEAKER_03: And then when somebody else comes over, you want to share it with them.
• 29:34
  SPEAKER_00: Yeah, and that's the way to acquire it.
• 29:35
  SPEAKER_00: Like, you ever heard of people that they pay people to go out and acquire art for them?
• 29:39
  SPEAKER_00: What a what you have a problem.
• 29:41
  SPEAKER_00: You have a you have you have mental illness.
• 29:43
  SPEAKER_00: Like, that's not how you get art.
• 29:45
  SPEAKER_00: You you you look at it, you like it, you buy it.
• 29:48
  SPEAKER_00: Can you imagine paying somebody to get art for you and put it in your house?
• 29:52
  SPEAKER_00: What that is the absolute wrong thing.
• 29:54
  SPEAKER_02: Or or somebody who goes around their house and wants to show you all their art, but when you stop before each painting, they're like, that one costs twenty thousand dollars, that one costs ten thousand dollars.
• 30:05
  SPEAKER_02: Just about the money.
• 30:06
  SPEAKER_02: That one, yeah.
• 30:06
  SPEAKER_02: Like they didn't pick it out for any other reason.
• 30:08
  SPEAKER_02: Yeah, like, but what is the painting of?
• 30:10
  SPEAKER_02: Like, who what does it mean mean to you?
• 30:12
  SPEAKER_02: Like, is why'd you get it?
• 30:13
  SPEAKER_02: Yeah, yeah, yeah.
• 30:14
  SPEAKER_01: But I also I think that's why Chris correct me if I'm wrong.
• 30:18
  SPEAKER_01: I feel like that is might be why you and I are like hearts drop when we hear they closed this distillery.
• 30:26
  SPEAKER_01: Yeah, like that it's most people are gonna grab this bottle and be like, oh, I mean it was good.
• 30:31
  SPEAKER_01: Okay, but what about the story?
• 30:33
  SPEAKER_01: The story that it tells that now longer it's it's one of those that it no longer gets to be told, but only by those that truly care about the story that it was, the story that it carried.
• 30:45
  SPEAKER_00: It's an expression that is yeah, that is no longer gonna be expressed.
• 30:49
  SPEAKER_00: Yeah.
• 30:49
  SPEAKER_00: I mean, and that's and the thing is, is this my favorite scotch?
• 30:52
  SPEAKER_00: No.
• 30:52
  SPEAKER_00: Do I like it a lot more than a lot of scotches I've had lately?
• 30:54
  SPEAKER_00: Yeah, absolutely.
• 30:55
  SPEAKER_00: I really enjoy this.
• 30:56
  SPEAKER_00: I like it.
• 30:57
  SPEAKER_00: But anytime you see something that you've enjoyed, whether it's in the setting or the moment or the time or just in general, the product, you see that that's no longer available.
• 31:06
  SPEAKER_00: You can't get that memory back, you can't relive it, you can't, you can't refreshen that memory.
• 31:12
  SPEAKER_00: That kind of sucks.
• 31:13
  SPEAKER_01: What's what's really sad to me is the the Ryan, you mentioned, I don't know if what it is, but my brain's having a hard time piecing all this together, right?
• 31:22
  SPEAKER_01: This takes you on a journey, just constantly uh undulations, as you like to say, Chris.
• 31:27
  SPEAKER_01: There's highs and lows.
• 31:29
  SPEAKER_01: There's never a moment that it's just a plane, that is just straight.
• 31:34
  SPEAKER_01: What's so disheartening is the fact that this would do so well because of that in America, but we have a company that doesn't see it the same way.
• 31:46
  SPEAKER_01: This actually is a really good American scotch.
• 31:49
  SPEAKER_01: It is, it's really good for especially when you look at Highland.
• 31:52
  SPEAKER_01: Chris, do you remember the first Highlands?
• 31:54
  SPEAKER_00: We hated it way too much.
• 31:57
  SPEAKER_00: It was the worst it's like uh, you know, I'm in a hot sauce now.
• 32:00
  SPEAKER_00: I'm I'm really big into it, and I've had things, you know, you're if you're a chili head or whatever, you know, like it gets to a certain level, you're like, oh, that is so hot.
• 32:07
  SPEAKER_00: But then your tolerance for it goes way up.
• 32:09
  SPEAKER_00: So like now, if I were to pick up even habanero, and I did this today, had a habanero hot sauce, which a lot of people that's way too hot.
• 32:16
  SPEAKER_00: For me, it was like using Taco Bell sauce.
• 32:19
  SPEAKER_00: I do not get any heat off of it.
• 32:20
  SPEAKER_00: However, I still appreciate the flavors of habanero and the other things that were added into it to make it unique.
• 32:26
  SPEAKER_00: But I now, you know, now I reach for like, you know, Carolina Reapers or or, you know, scorpion peppers or whatever.
• 32:32
  SPEAKER_00: Like I'm I'm I'm all in.
• 32:33
  SPEAKER_00: But so that's kind of like scotch.
• 32:35
  SPEAKER_00: Like, I do prefer a heavier scotch.
• 32:37
  SPEAKER_00: But if you ever get to a point where you can't appreciate, especially something like this, which is kind of, in my opinion, middle, like medium bodied.
• 32:44
  SPEAKER_00: If you get to a point where you can't appreciate something like this, then are you really appreciating scotch?
• 32:48
  SPEAKER_00: Or are you just going after like intense flavors all the time?
• 32:51
  SPEAKER_00: You know what I mean?
• 32:53
  SPEAKER_00: Well, yes.
• 32:55
  SPEAKER_00: Scotch go after intense flavors, but you've got to be able to uh uh like appreciate uh the what whiskey is in general, like the type of whiskey this is, you know, I feel like Scotch being a tight.
• 33:05
  SPEAKER_01: Scotch is interesting because you've got ones like McAllen that you're like, cool, I'm really happy that I had port wine.
• 33:11
  SPEAKER_01: Um, but then you have others like LaFroig, they're like, Wow, I'm really glad that I had a barbecue.
• 33:17
  SPEAKER_01: Yeah, like the the complete topic.
• 33:20
  SPEAKER_01: Depending on what you're going after.
• 33:21
  SPEAKER_01: Yeah, yeah, exactly.
• 33:22
  SPEAKER_00: But if you always pit something against like what you like, right, you're kind of closing your mind off to explore exploring or trying or enjoying other things.
• 33:29
  SPEAKER_00: And I guess that's what I'm saying with hot sauce, too.
• 33:31
  SPEAKER_00: It's the same as scotch.
• 33:32
  SPEAKER_00: So for for some people, they might be like, whatever, I've I've had I like this, this, and this.
• 33:37
  SPEAKER_00: But you have to appreciate this for what it is.
• 33:39
  SPEAKER_00: And I think what it is is again like a good middle of the road.
• 33:44
  SPEAKER_00: It's not too strong in flavor, it's not too leak, weak in flavor, it's not skimming the surface.
• 33:50
  SPEAKER_00: You do have a lot of changes in depth as far as flavor goes, ups and downs, uh ins and outs.
• 33:55
  SPEAKER_00: And I I do think it's frustrating that we find like I finally tried something that I think would be perfect for the American market, like you're saying, scotch wise, and it's no longer available.
• 34:04
  SPEAKER_00: I can't think of another bottle that would be a great jump from anybody that likes basic scotch to something more.
• 34:10
  SPEAKER_00: This is this is for those people.
• 34:12
  SPEAKER_00: Yeah, this is a great jump.
• 34:14
  SPEAKER_01: I don't know what the price of this is, but the killer is it's a 700 milliliter, so we don't even go for a full fifth.
• 34:20
  SPEAKER_01: Yeah, whatever.
• 34:20
  SPEAKER_01: Come on, it's got price that you are.
• 34:23
  SPEAKER_01: So this one, I believe, uh, there were three of them, three or four of them that I looked at.
• 34:28
  SPEAKER_01: I want the the price point that they advertise is 75.
• 34:32
  SPEAKER_01: I was gonna say, I think this is fantastic.
• 34:34
  SPEAKER_01: I think this one was close to 80 or 85.
• 34:36
  SPEAKER_00: For me, this is a very good everyday scotch.
• 34:39
  SPEAKER_00: Yes, it's not way too intense, but it's also not weak.
• 34:42
  SPEAKER_00: Like I spacide for me is not an everyday scotch, you know, like like or the lighter scotches.
• 34:47
  SPEAKER_00: It's just not, it's just not enough.
• 34:49
  SPEAKER_00: But I think, and I love the for me, I guess I could have Leforgia every day, but for most people, that's not an everyday scotch.
• 34:55
  SPEAKER_00: Like people like Ryan, they're like the chili heads that are like do it using extracts, like you know what I mean.
• 35:00
  SPEAKER_00: Like, like you're going a little nuts, you know what I mean?
• 35:02
  SPEAKER_00: But that's that's good too.
• 35:03
  SPEAKER_00: But I think for average people, this would be if you get to that point where you like scotch and you want something a little bit more, this is an everyday scotch.
• 35:11
  SPEAKER_00: And at that price point, absolutely.
• 35:13
  SPEAKER_01: So, okay, here's here will be an interesting question topic conversation.
• 35:17
  SPEAKER_01: We had Berlotic.
• 35:19
  SPEAKER_01: We have their non-peted scotch.
• 35:23
  SPEAKER_01: Was that the laddie?
• 35:24
  SPEAKER_01: The classic laddie laddie.
• 35:27
  SPEAKER_01: So we have that one.
• 35:28
  SPEAKER_01: That one's what 60, 50, 60 bucks.
• 35:31
  SPEAKER_01: Right?
• 35:32
  SPEAKER_01: Yeah, if I remember it's around 50.
• 35:34
  SPEAKER_02: Okay, yeah, maybe in the 40s.
• 35:36
  SPEAKER_02: That was the unpeded one.
• 35:37
  SPEAKER_02: Yes, yeah.
• 35:38
  SPEAKER_01: So you go from the unpeded, you jump into peted, and the price goes up.
• 35:44
  SPEAKER_01: Typically with Scotch, it's age that kind of brings that price level up.
• 35:50
  SPEAKER_01: Right.
• 35:51
  SPEAKER_01: With these guys, I don't know if you saw this or not, Steve.
• 35:54
  SPEAKER_01: They don't do an age statement like they did on this.
• 35:57
  SPEAKER_01: They don't do an age statement outside of the 50-year-old one they do.
• 36:01
  SPEAKER_01: But they change peat level, they change uh what it's aged in, sweetness, they change all of that, and the price starts jumping.
• 36:12
  SPEAKER_01: This is like their baseline, and the price starts jumping drastically past that.
• 36:17
  SPEAKER_01: So with that in mind, that they they don't do an age statement for a scotch, they also change peat levels, what they age it in, all that.
• 36:26
  SPEAKER_01: They change the blend and the flavor.
• 36:28
  SPEAKER_01: Is that worth jumping in price tag, or should that all be the same?
• 36:32
  SPEAKER_00: You do?
• 36:33
  SPEAKER_01: They're doing different things.
• 36:34
  SPEAKER_01: But there's no age, there's there's no age statement.
• 36:36
  SPEAKER_00: Age is not the end all be all.
• 36:37
  SPEAKER_00: I I think you even for scotch.
• 36:39
  SPEAKER_00: When you're talking about it's whether you're talking about scotch or you're talking about craft, it's about what's going age and maturity, difference, right?
• 36:46
  SPEAKER_00: What you're doing to a thing can can greatly change it.
• 36:50
  SPEAKER_00: I think you can have a very underaged whiskey that is is is very worth like underage scotch whiskey or whiskey in general?
• 36:58
  SPEAKER_00: Whiskey in general.
• 36:59
  SPEAKER_00: Whiskey scotch, whatever.
• 37:00
  SPEAKER_00: I think you can have an underage one that has been so much care or time or whatever effort's been put into it that it it deserves value.
• 37:07
  SPEAKER_00: It's so so much more value, right?
• 37:10
  SPEAKER_00: You can get a lot of value in something that's underage.
• 37:12
  SPEAKER_00: It doesn't matter.
• 37:12
  SPEAKER_00: The age is not always the end all be all.
• 37:14
  SPEAKER_00: And I think that uh going back, well, you keep talking about iron vault, but like the fact that these guys are trying this stuff so often that they're trying to pull it from the barrel, these small barrels, which you a again, age is kind of uh irrelevant.
• 37:28
  SPEAKER_00: They're trying to pull it at the right flavor profile.
• 37:30
  SPEAKER_00: That's care and quality that you're not gonna get in other things.
• 37:35
  SPEAKER_00: Right.
• 37:35
  SPEAKER_00: So you're you gotta pay more for that.
• 37:37
  SPEAKER_00: Right.
• 37:37
  SPEAKER_00: You know, I'd rather, you know, I'd rather have a garden where a gardener's going out there every day checking on stuff.
• 37:42
  SPEAKER_00: I mean, really checking on stuff, and and he's got everything down to a science.
• 37:46
  SPEAKER_00: I would pay more for that, even with less yield, right?
• 37:50
  SPEAKER_00: Okay, than to have a huge garden that gets, you know, so so tomato.
• 37:54
  SPEAKER_00: Like, you know, I get one little bushel versus a whole basket of tomatoes.
• 37:57
  SPEAKER_00: I bet that little bushel is a lot better.
• 38:00
  SPEAKER_00: And again, you're not getting as much, so you're not getting as much age or whatever it is.
• 38:05
  SPEAKER_00: But that doesn't mean you're not getting quality.
• 38:07
  SPEAKER_00: And quality is worth money, not age, in my opinion.
• 38:10
  SPEAKER_03: Also, peting is gonna add that that you're getting into ingredients at that point, in the quality of ingredient, right?
• 38:16
  SPEAKER_00: More ingredients, more hands-on stuff.
• 38:19
  SPEAKER_03: Being peted would be more expensive than unpeted, I would think.
• 38:22
  SPEAKER_03: Just kind of in general, not having to pay for the process of peeding.
• 38:25
  SPEAKER_00: Yeah.
• 38:25
  SPEAKER_00: You're not paying the guys to do it, you're not, you're not doing this, you're not doing that.
• 38:29
  SPEAKER_01: You know what would be interesting?
• 38:30
  SPEAKER_01: We did a series on bourbon, American whiskey, American bourbon, for the idea of age.
• 38:36
  SPEAKER_01: Is it the end all be all, right?
• 38:37
  SPEAKER_01: Not doesn't matter, but is it the end-all be all?
• 38:40
  SPEAKER_01: What would it look like to do a series like that on scotch?
• 38:45
  SPEAKER_01: But age is already a factor with a pretty maturity, is a big thing for that.
• 38:49
  SPEAKER_01: You don't get many scotches that aren't aged.
• 38:52
  SPEAKER_01: What if we did it on Pete?
• 38:53
  SPEAKER_01: Is Pete the end-all be-all?
• 38:56
  SPEAKER_00: Well, you know the person.
• 38:58
  SPEAKER_00: I did kind of crap on the uh non-peted.
• 39:02
  SPEAKER_00: Right.
• 39:02
  SPEAKER_00: And I kind of stand by that.
• 39:04
  SPEAKER_00: I mean, it's kind of like, you know what it is?
• 39:07
  SPEAKER_00: And and I'll say this, it's kind of like gluten-free stuff, right?
• 39:10
  SPEAKER_00: And I and I have to have gluten-free stuff.
• 39:12
  SPEAKER_00: But I'll tell you what, I've as good as I've had gluten-free stuff, it's still not the same.
• 39:17
  SPEAKER_00: So, like, an unpeted scotch is like a gluten-free muffin.
• 39:21
  SPEAKER_00: It's a good muffin, but it ain't a real muffin, right?
• 39:25
  SPEAKER_00: Like, it's not a muffin.
• 39:26
  SPEAKER_02: Like, that's fair.
• 39:27
  SPEAKER_00: You get what I'm saying?
• 39:28
  SPEAKER_00: Right, it's the only muffin I can have, just not a good muffin.
• 39:30
  SPEAKER_00: It's it's good.
• 39:31
  SPEAKER_00: It's better than no muffin.
• 39:33
  SPEAKER_00: But it's better than no muffin.
• 39:34
  SPEAKER_00: Yeah, but it, you know, at the end of the day, I'd rather have a real muffin.
• 39:37
  SPEAKER_00: Like anytime I've ever had something gluten-free, I'm like, this is great, but I'd rather have the other thing.
• 39:42
  SPEAKER_00: You know, I'd rather have the real deal.
• 39:44
  SPEAKER_00: That's my opinion on it.
• 39:45
  SPEAKER_00: And I and I've had I've been on what gluten-free for like three years at this point.
• 39:49
  SPEAKER_00: And I'm still like, you know what?
• 39:51
  SPEAKER_00: Well, very few things in life beat a biscuit and gravy.
• 39:54
  SPEAKER_00: And you can't make a good biscuit without gluten.
• 39:56
  SPEAKER_00: You just can't do it.
• 39:58
  SPEAKER_00: Or gravy for that matter.
• 39:59
  SPEAKER_00: Yeah, I mean, I I'll tell you, like, it's it's good.
• 40:03
  SPEAKER_00: It's on the scale of like, I can't have the real thing.
• 40:07
  SPEAKER_00: You know, so same thing.
• 40:08
  SPEAKER_00: I think a scotch, it's unpeed, it is good, but is it as good as it could be?
• 40:13
  SPEAKER_00: Absolutely not.
• 40:14
  SPEAKER_00: Like, you gotta have the peed in there, man.
• 40:16
  SPEAKER_00: Like, you got to.
• 40:17
  SPEAKER_00: You got to.
• 40:17
  SPEAKER_00: What are you at that point?
• 40:18
  SPEAKER_00: What are you at that point?
• 40:20
  SPEAKER_00: Who are you?
• 40:21
  SPEAKER_00: You're not the you're not the classic laddie.
• 40:23
  SPEAKER_00: You're the you're you're just some laddie that came over.
• 40:26
  SPEAKER_00: You're just some guy.
• 40:28
  SPEAKER_00: You're not a classic laddie.
• 40:29
  SPEAKER_00: You're not a classic laddie.
• 40:30
  SPEAKER_00: You're the boy next door.
• 40:32
  SPEAKER_00: That that jolt's not authentic.
• 40:34
  unknown: Right.
• 40:36
  SPEAKER_00: How dare you?
• 40:37
  SPEAKER_00: This is vegan huggus.
• 40:39
  SPEAKER_01: Get the hell out of here.
• 40:40
  SPEAKER_01: So you guys all have different pipes.
• 40:42
  SPEAKER_01: I'm assuming different tobaccos, too.
• 40:44
  SPEAKER_03: No, I think we have all the same tobacco.
• 40:46
  SPEAKER_01: Yeah, Solani.
• 40:47
  SPEAKER_03: Okay.
• 40:47
  SPEAKER_00: Did you did you fill up with Solani?
• 40:49
  SPEAKER_01: Not okay.
• 40:50
  SPEAKER_01: So, how does this go with this guy?
• 40:52
  SPEAKER_01: Solani, Virginia Flake.
• 40:54
  SPEAKER_00: Virginia Flake, which has got a little Parik in it.
• 40:57
  SPEAKER_00: Aged, because they always age their stuff.
• 40:59
  SPEAKER_00: Solani does.
• 41:00
  SPEAKER_01: Uh, you know, I found out some interesting things about Parik, by the way.
• 41:03
  SPEAKER_01: I did some research.
• 41:04
  SPEAKER_01: Oh, yeah?
• 41:04
  SPEAKER_01: Yeah.
• 41:05
  SPEAKER_01: What'd you find out?
• 41:06
  SPEAKER_00: Pretty sure it's Preek.
• 41:07
  SPEAKER_00: Uh they at least here, I'm assuming it's all over.
• 41:10
  SPEAKER_00: Oh, it's only made one place in the world.
• 41:12
  SPEAKER_01: So if that changes anything, it might change some things.
• 41:15
  SPEAKER_01: Uh, I'm pretty sure it was Parik that they age it in barrels.
• 41:20
  SPEAKER_01: Yes, and squeeze the hell out of them.
• 41:21
  SPEAKER_01: Yes, they press it out the wazoo.
• 41:23
  SPEAKER_01: There was uh it was dying out for the longest time, and someone bought out one of the few plants or plantations that do preek.
• 41:31
  SPEAKER_01: The only at this point, yeah.
• 41:32
  SPEAKER_01: They're trying to Louisiana.
• 41:34
  SPEAKER_00: Yeah, yeah.
• 41:34
  SPEAKER_00: Yep.
• 41:35
  SPEAKER_00: In uh the in uh what parish is that?
• 41:37
  SPEAKER_00: Well, here's one of the parishes.
• 41:39
  SPEAKER_00: It's literally like the only place in the world they're making this.
• 41:41
  SPEAKER_01: Okay, you know preek.
• 41:42
  SPEAKER_01: You you smoke a lot of preek.
• 41:44
  SPEAKER_01: You understand?
• 41:45
  SPEAKER_01: Yeah.
• 41:46
  SPEAKER_01: They didn't say what kind of barrels.
• 41:47
  SPEAKER_01: They look like bourbon barrels.
• 41:49
  SPEAKER_00: Are they ex-bourbon barrels?
• 41:50
  SPEAKER_00: They could be.
• 41:51
  SPEAKER_00: I don't know.
• 41:51
  SPEAKER_00: I don't have to look into that.
• 41:52
  SPEAKER_00: I don't know that.
• 41:53
  SPEAKER_00: I just know that the process of it is really a lot of squeezing and a lot of aging, a lot of kind of fermenting, kind of it's it's kind of uh it's it's a dirty process and a dirty tobacco, but that that tastes fantastic.
• 42:04
  SPEAKER_01: If it sounds like they slowly put in more and more to get the air out, so they push down and slowly do it.
• 42:10
  SPEAKER_00: And then the heat and everything else and the age and the time and the it's it's really cool.
• 42:14
  SPEAKER_00: There's a couple of videos on it if you watch it.
• 42:16
  SPEAKER_00: And uh like Cornell and Deal, what's cool about them is they partner with uh I don't know if they partner own or just partner, but they have their own, you know, Parik play, because it's all in like a Louisiana, but they have their own that either they get exclusively from it's like the best one, probably.
• 42:30
  SPEAKER_00: Because there's I I think there's a few places in this parish that does that do it or whatever, or something like that.
• 42:36
  SPEAKER_00: I don't think there's just one place.
• 42:38
  SPEAKER_00: Right.
• 42:38
  SPEAKER_00: There's a few places, but it's only in that one area.
• 42:41
  SPEAKER_00: That one area.
• 42:42
  SPEAKER_00: And it's a small area, but they they partner with their own like they're very so Cornell and Dio is very hands-on with the Parik that they get, which is awesome because Cornell and Dio is they're more about burly, but they use a lot of Parik, but they're very into the process of the Parik that they use, along with you know, the quality of their burley is unmatched.
• 43:02
  SPEAKER_00: I mean, just completely unmatched.
• 43:04
  SPEAKER_00: So I think that's cool.
• 43:06
  SPEAKER_00: Yeah, I think that's really cool.
• 43:07
  SPEAKER_00: I don't know.
• 43:08
  SPEAKER_00: I read that the other thing.
• 43:13
  SPEAKER_00: Yeah, it's very cool.
• 43:14
  SPEAKER_03: Yeah, yeah.
• 43:15
  SPEAKER_03: And I wonder if the Parique is helping out this a little bit because of the barbecue-ish flavors of it.
• 43:23
  SPEAKER_03: And Parik is a little spicy, spicy, peppery kind of it kind of I think goes with that barbecue flavor.
• 43:29
  SPEAKER_00: Yeah, I think it does.
• 43:30
  SPEAKER_00: I this is a very good uh combination, I think.
• 43:34
  SPEAKER_00: And I think what would be good to eat with this is a steak.
• 43:39
  SPEAKER_00: And I never do this, but I think a steak with cracked with with with cracked black pepper on it.
• 43:46
  SPEAKER_00: I never do that.
• 43:47
  SPEAKER_00: You never do that?
• 43:47
  SPEAKER_00: I'm more like you know, I'm uh salt and pepper, a little bit pepper, but mostly salt and a lot of butter.
• 43:52
  SPEAKER_00: That's kind of where I'm at with it.
• 43:54
  SPEAKER_00: The problem with pepper is it's a it's uh kind of kind of accurate.
• 43:58
  SPEAKER_00: It can be kind of um.
• 44:00
  SPEAKER_00: What's the word?
• 44:03
  SPEAKER_00: I will like pepper, so I'm not sure.
• 44:04
  SPEAKER_00: No, I like pepper, but when you cook with it, it it kind of gives off a um, I don't know the other word I can think of is acrid.
• 44:11
  SPEAKER_00: It's kind of a it could be sour, I guess.
• 44:14
  SPEAKER_00: Kind of a kind of a flavor, and it can change the the taste of something.
• 44:19
  SPEAKER_00: And I do like that sometimes.
• 44:20
  SPEAKER_00: And I, you know, but I don't normally like that on my steak.
• 44:22
  SPEAKER_03: No, SP is right for me.
• 44:23
  SPEAKER_03: You know, just salt and pepper.
• 44:25
  SPEAKER_03: Salt and pepper.
• 44:26
  SPEAKER_03: Yeah.
• 44:26
  SPEAKER_03: And like I like crust it almost.
• 44:28
  SPEAKER_03: Oh, yeah.
• 44:29
  SPEAKER_03: Yeah.
• 44:30
  SPEAKER_00: I just don't do too much pepper on it.
• 44:31
  SPEAKER_00: I do like pepper sometimes, but uh let's take a pet like a cheese pizza.
• 44:36
  SPEAKER_00: I like a lot of pepper on that.
• 44:37
  SPEAKER_00: Yeah.
• 44:37
  SPEAKER_00: But it does add that bite, is what I'm getting at.
• 44:40
  SPEAKER_00: And I think on a good, like, and again, I don't do this because I like fillets and whatnot, but I think this would go well with like a strip or maybe a T-bone.
• 44:48
  SPEAKER_00: That's like kind of really charred.
• 44:50
  SPEAKER_00: It's still got to be medium rare on the inside, but really charred with a good amount of cracked black pepper on it.
• 44:56
  SPEAKER_00: I think this would go well with that.
• 44:58
  SPEAKER_01: I still don't understand your fascination with butter on steak or people's fascination.
• 45:02
  SPEAKER_01: Oh, I mean, I think you can't have steak without butter.
• 45:04
  SPEAKER_01: But yeah, you cannot do it.
• 45:05
  SPEAKER_01: Do you put butter on top after it's done and let it melts?
• 45:08
  SPEAKER_01: Yes, yes, yes.
• 45:08
  SPEAKER_01: I do not know.
• 45:09
  SPEAKER_01: Yes.
• 45:09
  SPEAKER_03: But I know people that do.
• 45:10
  SPEAKER_03: And it's a butter plate.
• 45:13
  SPEAKER_00: So that's how you do it.
• 45:14
  SPEAKER_00: The best way to make a steak is in and look, I like grills and whatever too.
• 45:19
  SPEAKER_00: But I think an iron skillet and uh a good amount of butter and salt and pepper, like you said, light on the pepper because I don't want too much.
• 45:25
  SPEAKER_00: Usually I put the pepper on after, to be honest.
• 45:27
  SPEAKER_00: Okay.
• 45:27
  SPEAKER_00: So I really do salt and I do a lot of it.
• 45:29
  SPEAKER_00: I'm liberal with the salt.
• 45:30
  SPEAKER_00: Okay.
• 45:31
  SPEAKER_00: High as hot as it can go.
• 45:33
  SPEAKER_00: Now what you want to do is throw a little bit of oil in there.
• 45:36
  SPEAKER_00: Because if you don't, the butter will burn.
• 45:39
  SPEAKER_00: Okay.
• 45:40
  SPEAKER_00: No garlic.
• 45:41
  SPEAKER_00: The problem when you throw garlic in there is that also burns and it becomes very accurate.
• 45:45
  SPEAKER_00: Don't like that.
• 45:46
  SPEAKER_00: I don't want a really sour kind of like burnt kind of steak.
• 45:51
  SPEAKER_00: You know what I mean?
• 45:52
  SPEAKER_00: I do like a char, but it needs to be, you know, buttery and light and everything else.
• 45:56
  SPEAKER_00: So then I throw it in there, usually about two minutes on high, you know, flip it or whatever.
• 46:00
  SPEAKER_00: I like it on the rare side.
• 46:01
  SPEAKER_00: So I pull that bad boy.
• 46:02
  SPEAKER_00: But what you do is you take a plate and you butter the plate liberally.
• 46:06
  SPEAKER_00: Okay.
• 46:07
  SPEAKER_00: When the steaks come out, you throw the steak on the plate and the butter instantly melts and it just sucks right into that steak.
• 46:13
  SPEAKER_00: And then you let it rest like that.
• 46:15
  SPEAKER_00: Usually that's when I throw some pepper on there.
• 46:17
  SPEAKER_00: If you want garlic, that's your time to add it, in my opinion.
• 46:20
  SPEAKER_00: And then you eat that bad boy.
• 46:22
  SPEAKER_00: That's how I do it.
• 46:23
  SPEAKER_00: And then I don't really um usually I don't take the, you know, some people take the the oil from the pan and kind of drip it on top.
• 46:29
  SPEAKER_00: I don't really like to do that just because I think that sometimes it gets a little bit yeah.
• 46:33
  SPEAKER_00: But yeah, it's fresh, fresh butter on the steak after it's been cooked in butter.
• 46:36
  SPEAKER_00: Dude, that's the way to go.
• 46:37
  SPEAKER_00: Really sounds like you should try a milksteak.
• 46:39
  SPEAKER_00: What is a milksteak?
• 46:41
  SPEAKER_00: From Always Sunny?
• 46:42
  SPEAKER_00: I like that show, but I don't know what you're talking about.
• 46:44
  SPEAKER_00: But they dip it in milk or something.
• 46:45
  SPEAKER_00: They let it like age and sit in milk and then he cooks it.
• 46:47
  SPEAKER_00: Well, that's how people do like chicken and stuff, buttermilk.
• 46:50
  SPEAKER_00: Yeah, but with steaks, I just steaks.
• 46:51
  SPEAKER_00: That sounds weird.
• 46:52
  SPEAKER_00: It does, right?
• 46:53
  SPEAKER_00: But anytime you add fat to meat, it's gonna go well.
• 46:56
  unknown: Yeah.
• 46:56
  SPEAKER_00: So I mean, maybe, maybe, maybe it's good, maybe it's good.
• 47:00
  SPEAKER_03: But yeah, so I I think this would go good with the steak.
• 47:02
  SPEAKER_03: You're right, because of that barbecue-y kind of flavor, but it won't overpower the steak like a Lafroy or something would.
• 47:10
  SPEAKER_00: And you wouldn't want a sweet meat.
• 47:11
  SPEAKER_00: Like again, you wouldn't want I don't think barbecue with this is good, but like a steak's more of that like savory.
• 47:17
  SPEAKER_03: Two nights ago, I had a bacon-wrapped filet mignon.
• 47:19
  SPEAKER_03: Gosh, is what is what I had.
• 47:21
  SPEAKER_03: I cooked that at home.
• 47:22
  SPEAKER_03: We we got like a pack of them with with like a fundraiser or something with steaks and everything.
• 47:27
  SPEAKER_03: So we got a bunch of bacon wrapped fillets.
• 47:29
  SPEAKER_03: Uh found out I decided I don't think I like bacon wrapped fillets as much because the bacon didn't crisp up, it doesn't crisp up, but it also overpowers the fillet.
• 47:39
  SPEAKER_03: It all it tasted more like a bacon than I so I missed out on the fillet flavor a little bit.
• 47:45
  SPEAKER_00: You know, I do like if you cook the bacon separately and you crumble it on top.
• 47:50
  SPEAKER_03: Oh, yeah, that would be good.
• 47:51
  SPEAKER_00: Yeah, but my problem with bacon wrapped anything is the bacon doesn't crisp up.
• 47:56
  SPEAKER_00: And if it does, whatever you're cooking is overdone.
• 47:59
  SPEAKER_03: Yeah.
• 47:59
  SPEAKER_03: I did end up, I I did a real quick sear and then I put it in the oven.
• 48:03
  SPEAKER_03: Oh, yeah.
• 48:03
  SPEAKER_03: That's a way to help with that.
• 48:06
  SPEAKER_00: But the bacon still won't crisp up.
• 48:08
  SPEAKER_01: So you don't like you like crispy bacon.
• 48:10
  SPEAKER_00: Oh, dude.
• 48:10
  SPEAKER_00: I like it to so here's how I do it.
• 48:13
  SPEAKER_00: When you hold it in the middle, it needs to stand up.
• 48:15
  SPEAKER_00: Oh, that's like burned.
• 48:18
  SPEAKER_00: It's the there's a there's a very fine line before it burns.
• 48:21
  SPEAKER_00: Yeah, but it needs to stand up.
• 48:23
  SPEAKER_00: When I bite it, it should be like, and again, not like where it's breaking off into chunks, but it should be crispy.
• 48:30
  SPEAKER_00: When I chew it, it mashes into a very fine kind of so it needs to be very thin and bacon bite.
• 48:36
  SPEAKER_00: Very thin and very crispy.
• 48:37
  SPEAKER_03: That's where my dad did his bacon.
• 48:39
  SPEAKER_03: I like I like it pretty flimsy.
• 48:42
  SPEAKER_03: I'm I'm liking it pretty undone.
• 48:43
  SPEAKER_00: Yeah, I can't do that.
• 48:45
  SPEAKER_00: And I don't like thick cut.
• 48:46
  SPEAKER_03: I like thick cut because I like it.
• 48:49
  SPEAKER_03: I like it soft.
• 48:50
  SPEAKER_03: Yeah, yeah.
• 48:51
  SPEAKER_03: My wife is the same way.
• 48:52
  SPEAKER_03: She doesn't like the thick cut because it doesn't cook up crisp.
• 48:55
  SPEAKER_03: Yeah, yeah.
• 48:56
  SPEAKER_00: Yeah, I actually add oil and butter to my bacon when I cook it.
• 49:00
  SPEAKER_00: That's how crispy I want it.
• 49:02
  SPEAKER_00: You know what I mean?
• 49:03
  SPEAKER_00: You don't need to do that.
• 49:04
  SPEAKER_00: There's a crap load of bacon grease that come off of there, you know.
• 49:07
  SPEAKER_00: But I want it to be freaking fried, crispy.
• 49:09
  SPEAKER_00: Yeah, but I don't want it burnt.
• 49:11
  SPEAKER_00: I don't want it to be black, but it does need to stand up on its own.
• 49:14
  SPEAKER_00: What are you thinking, Ryan?
• 49:15
  SPEAKER_02: Well, I the I think I think you're right about the steak going good with this.
• 49:21
  SPEAKER_02: I wouldn't, like you said, nothing sweet because to me, and I don't know, maybe this is just like whatever combination of flavors I already had going on or whatever, the the sweetness of this seems to outlast the the the savory leather part.
• 49:40
  SPEAKER_02: And so it's it's a little weird for me, but I think if you had any sweet food with this, it would be the wrong direction to go.
• 49:50
  SPEAKER_02: You'd be dialing up that sweetness.
• 49:52
  SPEAKER_02: I don't think you'd like it.
• 49:53
  SPEAKER_02: Yeah.
• 49:53
  SPEAKER_02: No.
• 49:54
  SPEAKER_02: So definitely something savory.
• 49:56
  SPEAKER_02: Yeah, I don't I'm kind of surprised at how long the sweetness lasts for me in this.
• 50:02
  SPEAKER_02: I don't I don't know.
• 50:04
  SPEAKER_02: So when I think of an like an everyday drinker, I'm usually also going with no thinker, you know, which which would be Lugville.
• 50:15
  SPEAKER_02: For me.
• 50:17
  SPEAKER_02: No, no, no, no, no.
• 50:19
  SPEAKER_02: Logical is great.
• 50:20
  SPEAKER_02: No, no, like something something cheap, but still has some flavor, like cutting browser, famous grouse, something like that.
• 50:28
  SPEAKER_02: This for me would be a bottle that I would give to somebody who doesn't know if they like scotch, because I have given LaFroig to people who like no, no, you know.
• 50:41
  SPEAKER_02: You turn them off.
• 50:42
  SPEAKER_02: Yeah.
• 50:43
  SPEAKER_02: But this would be a friendly bottle to offer them.
• 50:45
  SPEAKER_02: I would offer this before Oak Select, Lefroig Oak Select, even.
• 50:49
  SPEAKER_02: Just because it's not so smoky.
• 50:52
  SPEAKER_02: Yeah.
• 50:53
  SPEAKER_02: But for the price tag and for the unique qualities, I probably wouldn't make it an everyday drinker for me.
• 51:01
  SPEAKER_02: This would be something that I would give to people who didn't know, like I said.
• 51:05
  SPEAKER_02: Also, it would be something that I would bring out for the whiskey club, you know, like for people who have had a bunch of stuff and here's something new that they're not going to get anywhere else.
• 51:15
  SPEAKER_02: And then other than that, I would I would bring it down for myself, you know, every so often, just for like a single pour, make the bottle last, but not something that would fit with everything that I do, you know.
• 51:30
  SPEAKER_02: So it would be more of like a special occasion bottle for me and uh kind of a collectible thing for me.
• 51:36
  SPEAKER_02: But that part of that is the price point too.
• 51:39
  SPEAKER_02: If it's you know, if it's pores all around for people who are not connoisseurs, I I would I would go with the grouse.
• 51:48
  SPEAKER_02: I I yeah, I I hear that.
• 51:49
  SPEAKER_02: Yeah, I hear that.
• 51:50
  SPEAKER_02: But um, yeah, I mean I think this is really interesting.
• 51:53
  SPEAKER_02: It's got a lot of stuff going on.
• 51:55
  SPEAKER_02: I think maybe the the lingering sweetness for me is like slightly in the negative column just be but you know, that's uh that's a a personal preference thing, maybe.
• 52:13
  SPEAKER_02: Uh it's no no cut on this, and I'm and I I'm disappointed that they're not gonna be doing more stuff, you know, like well sort of sort of like the Bruke Ladic, I even if I'm not gonna buy that particular bottle again, I do want to try other stuff that they do, you know, like and I kind of feel like that about this too.
• 52:37
  SPEAKER_02: Like, if they can do this, why stop their creativity?
• 52:41
  SPEAKER_02: You know, let these people fly.
• 52:43
  SPEAKER_02: What else can they do?
• 52:44
  SPEAKER_03: Right.
• 52:44
  SPEAKER_03: And hopefully, you know, they said that they would be doing special releases out of the distillery, so I'm hoping that that makes sense.
• 52:50
  SPEAKER_03: Will do something, you know.
• 52:52
  SPEAKER_03: That could have just been a thing to say to to shut it down and and not do stuff with it, but it could be legit too.
• 52:59
  SPEAKER_03: So, you know, you don't know yet.
• 53:01
  SPEAKER_00: I will say this is on the sweet, you are right, this is on the sweeter side as far as scotches go.
• 53:06
  SPEAKER_00: And I think that that has everything to do with the the the port and everything else.
• 53:10
  SPEAKER_00: It would be interesting to see this same exact variation come out with maybe without a port finish, maybe with something else or no finish at all.
• 53:17
  SPEAKER_00: Yeah, but I I don't mind that sweetness, I don't mind it at all.
• 53:20
  SPEAKER_00: I don't mind it in scotch, I wouldn't mind it with it for me in everyday uh not that I drink scotch every day.
• 53:26
  SPEAKER_00: I just don't I don't do scotch like that.
• 53:28
  SPEAKER_00: Uh but if I did, I think it'd be okay.
• 53:30
  SPEAKER_00: Yeah, no different than like for me, it'd be like maker's mark every day.
• 53:35
  SPEAKER_00: It's on the sweeter side, okay, which I don't do, but it you know, I could I could do it.
• 53:41
  SPEAKER_03: I'm a really big fan of this bottle.
• 53:43
  SPEAKER_03: I I really enjoy it.
• 53:44
  SPEAKER_03: Um that sweetness I think works well for it.
• 53:48
  SPEAKER_03: I think it matches with the the barbecue-esqueness of it, and I I think it balances out pretty well for for my liking.
• 53:58
  SPEAKER_03: But yes, I'm I'm a big fan of this bottle.
• 54:00
  SPEAKER_03: I would like to try there's three of them is like their core offering kind of thing.
• 54:04
  SPEAKER_03: And I'd like to try the other two just as a comparison to see to see what they're what they're all like and and all that.
• 54:10
  SPEAKER_00: But yeah, yeah.
• 54:11
  SPEAKER_00: I mean, I'm disappointed that we can't get it because it I think for me this would especially at that price, this would be a shelter.
• 54:17
  SPEAKER_01: We can get it for now extended for now.
• 54:20
  SPEAKER_00: For now, yeah.
• 54:21
  SPEAKER_01: I mean, I don't know when it's gonna be born, but yeah.
• 54:23
  SPEAKER_00: And you and you know I'm a big brown foreman guy, I always have been.
• 54:26
  SPEAKER_00: So it's kind of it's kind of another cool thing.
• 54:28
  SPEAKER_00: And I'm like, and I love teal or C foam.
• 54:31
  SPEAKER_00: Love Teal.
• 54:32
  SPEAKER_01: Can you pick up three of their offerings right now?
• 54:35
  SPEAKER_01: Well, leave that tipsy has all three.
• 54:38
  SPEAKER_01: That's the that's the place I got this, and that's the only place I've ever seen this.
• 54:41
  SPEAKER_03: So were they all priced about the same?
• 54:43
  SPEAKER_03: Or were they or is there a pretty big thing?
• 54:46
  SPEAKER_01: And then it was like 20-30 bucks for the next one, and then 20-30 for the next one for that.
• 54:50
  SPEAKER_00: So, like this is great for a baseline.
• 54:52
  SPEAKER_00: This is fantastic for their bottom offering.
• 54:56
  SPEAKER_02: Well, even but that's even more expensive than LaFroig 10.
• 54:59
  SPEAKER_00: Yeah, but it's something different, it's a departure.
• 55:01
  SPEAKER_00: Yeah, and this one has no HCM.
• 55:04
  SPEAKER_04: Yeah, yeah.
• 55:06
  SPEAKER_04: It's interesting how that is.
• 55:08
  SPEAKER_04: Yeah, yeah, yeah.
• 55:09
  SPEAKER_00: I mean, you know, that's my end all be all the Freud 10.
• 55:12
  SPEAKER_00: For the overall price and availability, I think that that's the best bottle you can get.
• 55:16
  SPEAKER_02: But I guess the this it's like right on that dividing line.
• 55:20
  SPEAKER_02: Because I don't have any any objections to like anything objective we've been talking about.
• 55:27
  SPEAKER_02: But when it comes to just that how do you feel about it?
• 55:32
  SPEAKER_02: Like for me, it's like, well, 70 to 85 dollars for the baseline, uh, it'd be hard, it'd be hard to reach past a LaFroig to grab one of the.
• 55:46
  SPEAKER_00: But that's why I said it would be an everyday drinker for most people that like Scotch.
• 55:51
  SPEAKER_00: Yeah, but you're not that person, right?
• 55:53
  SPEAKER_00: You're not most people.
• 55:54
  SPEAKER_00: Fair enough.
• 55:55
  SPEAKER_00: You like the higher end, which I do too.
• 55:57
  SPEAKER_00: I like the I like the more of air quote offensive stuff, not in a good way, right?
• 56:02
  SPEAKER_00: So for me, an everyday drinker is LaFroig 10.
• 56:05
  SPEAKER_00: But that's not every that's not your average Scotch drinker.
• 56:08
  SPEAKER_00: Yeah, I think for the average Scotch person that likes something more than famous Krause.
• 56:12
  SPEAKER_00: I think that this fits the bill, especially for the price.
• 56:15
  SPEAKER_00: Oh, yeah, absolutely.
• 56:16
  SPEAKER_00: So I think maybe closer to 60 would be good.
• 56:18
  SPEAKER_00: You're just not gonna get an everyday drinker for under$60 that's quality in scotch as a scotch.
• 56:24
  SPEAKER_00: You're just not gonna do it.
• 56:26
  SPEAKER_00: You're gonna get some okay stuff, but like it's not, it's not good, you know.
• 56:32
  SPEAKER_00: You know, yeah.
• 56:33
  SPEAKER_00: So at that point, you're just drinking kind of the drink, and you like the flavor of scotch.
• 56:36
  SPEAKER_00: It's not, it's not, you know, a quality everyday drinker.
• 56:39
  SPEAKER_01: It'll be very interesting to see what y'all think about the next, the very last one we're doing from this.
• 56:44
  SPEAKER_01: Correct me if I'm wrong.
• 56:45
  SPEAKER_01: I'm pretty sure this is the only blended that we have in all of this.
• 56:49
  SPEAKER_01: Of the three.
• 56:49
  SPEAKER_01: Yeah, of the four of these four.
• 56:52
  SPEAKER_01: Yeah.
• 56:53
  SPEAKER_01: Uh so uh we're we're gonna see how what this does.
• 56:56
  SPEAKER_01: Just into your thought process there, Chris.
• 56:59
  SPEAKER_00: Yeah.
• 56:59
  unknown: All right.
• 57:00
  SPEAKER_00: Come back for the next episode.
• 57:01
  SPEAKER_00: Till next time.
• 57:02
  SPEAKER_01: Until next time.
• 57:03
  SPEAKER_01: Cheers.
• 57:08
  SPEAKER_03: Thank you for listening to the podcast.
• 57:10
  SPEAKER_03: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 57:16
  SPEAKER_03: We can be reached on our website, whiskey tasterspond.com, with any ideas for the show.
• 57:21
  SPEAKER_03: Thanks again.