Latest / Brainwaves / Whisky Global VIP Experience

Transcript

Whisky Global VIP Experience · Brainwaves

• 0:08
  Ladies and gentlemen, welcome to the season 5 finale of Two Shot
• 0:13
  Tuesday. My name is Jason Riley.
• 0:15
  We've got a very special episode for you, but I don't want to get
• 0:18
  into any of it until I greet my Co host, Barry T Nixon.
• 0:22
  Barry, how are you doing today? I'm doing very well, Jay.
• 0:24
  Thank you very much. I cannot believe it.
• 0:26
  Another season in the can. That's kind of incredible.
• 0:31
  We do have a very exciting episode today and we're going to
• 0:33
  be discussing an event that you selected for us to attend, and
• 0:38
  we're going to get into all that.
• 0:39
  But as you like to say, we do have a format here on the
• 0:42
  broadcast. So why do we start with our
• 0:44
  shots and then take our listeners on a journey?
• 0:47
  Absolutely. What have you got to kick us off
• 0:50
  with, Barry? Well, at the time of this
• 0:51
  recording, this is sorely needed.
• 0:53
  It's a Starbucks coffee with some whiskey added to it.
• 0:58
  I'm going to explain why we have that in just a moment, but what
• 1:01
  type of whiskey you got in that coffee?
• 1:02
  It is the Bushmills 12 year, so it is literally like putting a
• 1:06
  silk hat on a pig. You don't usually, you know,
• 1:08
  this is not necessarily a mixing whiskey.
• 1:10
  I just want to put that out there.
• 1:11
  This is more of a nice sipper as a reward for a honest day's
• 1:16
  labor, or it can also be dumped into a coffee when you need that
• 1:20
  so. When needed.
• 1:21
  Yeah, that's what I got. What about you?
• 1:22
  I've got from Niagara Falls the last two shots.
• 1:25
  It's a tough whiskey. The 40 Creek here gifted to me
• 1:29
  from a friend of mine in a small bottle, and it's a tough.
• 1:33
  It's a tough sipper and as you've seen on the show before,
• 1:35
  it's a tough shot. So get ready for this one.
• 1:38
  OK, there's you, Jay. Wow.
• 1:43
  Yeah, it kicks. It keeps kicking, it keeps
• 1:47
  kicking. That's that's what a 40 Creek
• 1:49
  will do. It's like we are driving.
• 1:51
  We are creating a Creek where there was no Creek.
• 1:54
  It was simply a landmass and now we are driving home.
• 1:57
  So that's that's your 40 Creek experience, Barry.
• 2:01
  We had a lot of great whiskeys and in fact, let me let me let
• 2:04
  our listeners and viewers know we are recording on a Sunday.
• 2:07
  It is rare for us, but we were so excited because just this
• 2:10
  past Friday, just, you know, 48 hours ago, we attended the
• 2:15
  Whiskey Global Toronto show and we have got a review of the
• 2:19
  entire show for this episode. And so it is Sunday.
• 2:22
  It is 2:00 PM. So it's not that early.
• 2:25
  But for one of us who maybe went to bed a little later last
• 2:28
  night, it is a good morning to you, Sir.
• 2:31
  Good morning. Unbelievable.
• 2:34
  The degeneracy on this show is, yeah, it seems to know zero
• 2:38
  limits, and that's where we're at.
• 2:40
  I did get a text from you at 9:30 in the morning and I
• 2:43
  immediately was like, oh, I can record early if you are up this
• 2:46
  early. But then again, I didn't hear
• 2:47
  from you till 1:00 PM. So it was again that you rolled
• 2:49
  over. It was a quick text check.
• 2:52
  I know the details behind it. Yeah, we'll leave those for
• 2:55
  another show. Yes.
• 2:56
  Yeah, but let's talk about the whiskey Global Toronto Barry,
• 3:00
  you and I. You you mentioned this,
• 3:01
  discovered it last year. The tickets were sold out when
• 3:04
  they were on my Instagram. They were.
• 3:06
  The ad was served up to me again this year.
• 3:07
  So good job with Instagram marketing Whiskey Global.
• 3:10
  We bought our VIP tickets for the Friday night event and we
• 3:13
  decided we were going to go. We were dressing up in cocktail
• 3:16
  casual. We didn't know what it was, but
• 3:18
  we pulled it off. Oh yeah, I.
• 3:20
  Would say yeah. And let's take our audience
• 3:24
  through the Whiskey Global experience.
• 3:26
  We started off, I wanted to start the VIP experience off
• 3:30
  well. So I made sure that, you know,
• 3:32
  when I swung by your place in an Uber, I was coming in a black
• 3:36
  car that was suited for the event.
• 3:39
  And I don't know what type of car it was because I don't know
• 3:41
  cars, but you sure did. What was it?
• 3:44
  It was a seemingly brand new, just rolled off the assembly
• 3:47
  line Denali. It had room for days, 3 rows of
• 3:52
  seating. I I felt like we were just
• 3:54
  driving around in like a, you know, a small condominium.
• 3:57
  It was just, it was unbelievable.
• 3:59
  Jay, I don't know how you pulled this off, but because you didn't
• 4:01
  request Uber Black, but what you got was the equivalent thereof.
• 4:06
  Yeah, I did request Uber Black. I didn't request the specific
• 4:08
  type of vehicle, so I requested an Uber Black.
• 4:11
  It's just that one happened to be close by and picked up the
• 4:13
  call. Cool, that's amazing.
• 4:15
  And it was great how our evening began.
• 4:17
  Let's just say we were all smiles in the Denali, which took
• 4:22
  us right to the front door. But then what do you take our
• 4:25
  viewers through the next stage because they're getting there in
• 4:28
  the Denali first rate? First rate.
• 4:30
  Now I'm going to say, you know, spoiler alert, we had a great
• 4:33
  time at the event. All right, we had a great time
• 4:35
  at the event. There's always room for
• 4:37
  improvement. And so off the top, we want to
• 4:39
  offer our friends at the Whiskey Global a little bit of the
• 4:41
  feedback that we did have as VIPs for the first night of the
• 4:45
  event. We were a bit early.
• 4:47
  We were there around 5:20. It said things were happening at
• 4:50
  5:30, so not uncommon for us to be.
• 4:53
  We were standing outside. So we were standing outside with
• 4:56
  many other VIPs in these two lineups as the doors were held.
• 5:02
  Fair enough. We are a bit early.
• 5:04
  You kind of want to be able to saunter in as VI PS I think, but
• 5:07
  that's fine. Then we were let in after they
• 5:10
  scanned the tickets and we moved into a second line, a longer
• 5:14
  line. This was now where the 2 lines
• 5:16
  merged inside into one where we were standing adjacent to the
• 5:20
  event. So on the IT was us, a row of
• 5:22
  metal dividers and then people setting up for the event.
• 5:27
  So that Barry, what what would, how did you describe that before
• 5:31
  we jumped on the air? I would say it was a little
• 5:33
  underwhelming, I think for a early bird VIP ticket purchase,
• 5:37
  which is what we did. And I like what you said.
• 5:40
  You would expect that you could just sort of saunter straight
• 5:44
  into the event. Now, obviously the vendors were
• 5:47
  not set and so we were, we were kind of waiting for them to get
• 5:51
  their ducks in a row, which they did.
• 5:53
  But as you pointed out, it was a, you know, a second amount of
• 5:57
  waiting. And we didn't actually enter the
• 6:00
  event, I don't think until like closer to 6:00.
• 6:03
  It was about 30 minutes of waiting inside in line and there
• 6:07
  were people getting quite annoyed because.
• 6:09
  Yes. So this is not.
• 6:10
  What was really told of us was that you're actually just going
• 6:14
  to be first in line to get in because beyond the VIP at that
• 6:17
  point, you could saunter in like it almost.
• 6:21
  Then we got in and we got our our nice whiskey tasting glass
• 6:24
  and we enjoyed the festivities and we're going to talk about
• 6:26
  that. If I could offer one piece of
• 6:29
  advice to our friends at the Whiskey Global, it's like maybe
• 6:32
  you don't have the VIPs come early.
• 6:34
  You just you know, they're denoted because they've got a
• 6:37
  nice dinner ticket. They've got a different type of
• 6:39
  wristband. And when you walk in, because
• 6:41
  the whole point of the VIP was that you got either exclusive
• 6:44
  access to some of the vendors before the crowds got there or
• 6:48
  you got exclusive active access to a certain type of whiskey.
• 6:52
  And so that was this risky that was kind of hidden behind the
• 6:55
  bar. Some of the vendors weren't
• 6:57
  quite sure how that worked. They were sort of saying, I'm
• 6:59
  supposed to give this to the VIPs.
• 7:01
  I don't really know who they are, but so perhaps next time
• 7:04
  you just kind of go VI. PS Here's the great news.
• 7:06
  You come when you want. You just walk right in.
• 7:09
  You can come at 6:30 if you want to.
• 7:11
  We know who you are because you've got this special ticket
• 7:14
  and that gets you the access that you want.
• 7:15
  I think I might have enjoyed that better than kind of being
• 7:18
  herded. It was a bit like cattle.
• 7:21
  Yep, I don't disagree with anything that you said.
• 7:23
  So, so now we're in, Now we're. In we're having a good time.
• 7:27
  Yeah, take us and the vendors, everyone we spoke to Jay and I
• 7:31
  think that you'll agree everyone was delightful, very
• 7:34
  knowledgeable, lovely, engaging people.
• 7:37
  And so on that note, I mean, yes, well done selecting these
• 7:42
  vendors because every one of them that we spoke with that
• 7:44
  were very personable. Let's let's do a quick shout out
• 7:48
  as we went. Our very first vendor that we
• 7:50
  spoke to represented Bear Face Whiskey.
• 7:53
  Now, I don't have the name of we didn't collect cards at this
• 7:57
  point, so we just had a great conversation with the gentleman
• 7:59
  that was working. The Bear Face Whiskey knew his
• 8:01
  stuff inside and out. Yeah, he also dressed the part
• 8:06
  too. Did you notice?
• 8:07
  Like he, he looked like a guy who was like, you know, take
• 8:11
  extracting whiskey from directly from the barrel.
• 8:14
  Yeah, it was. There was a confidence there.
• 8:16
  There was. Yeah.
• 8:17
  Yeah, he knew everything about the product.
• 8:19
  He knew everything about what was coming out.
• 8:21
  He let us taste multiple types of the whiskey's available, knew
• 8:25
  everything about them. I believe Bearface Whiskey is
• 8:28
  available at the LCBO. That's where you purchase it.
• 8:30
  And correct. And he even knew the price
• 8:32
  points. Yeah, that's right.
• 8:33
  Yeah. He knew the price points.
• 8:34
  He knew his stuff. It was a really great
• 8:37
  introduction into the Whiskey Global, I think.
• 8:39
  And we had our nice little Whiskey Global glass.
• 8:41
  I should have brought it with me.
• 8:42
  I could have showed it on camera.
• 8:43
  Fantastic. I liked having that as we get to
• 8:45
  walk around and we've got to sample the whiskey.
• 8:47
  So bare face. I'm going to try that next time
• 8:50
  I go to the the local. I don't think I've ever seen it,
• 8:52
  but I'm definitely going to have a look at it a little more
• 8:54
  deeper and perhaps, you know, maybe one day you and I'll place
• 8:57
  an order at our local, an LCBO for some of the different types
• 9:01
  of whiskey's we saw at the Whiskey Global and we can go
• 9:04
  pick them up. We'll have them shipped to
• 9:05
  store. Yeah, no, I like this idea very
• 9:07
  much. Yes, the bear face was very
• 9:10
  good. I remember the first one he gave
• 9:11
  us, he said this is currently sort of like your everyday
• 9:14
  whiskey. And it was, it was dynamite.
• 9:17
  It was really good. And then we got the VIP pour
• 9:20
  afterwards, and I mean, it was Avip pour, but I found it wasn't
• 9:25
  as tasty as the first. The more everyday whiskey that
• 9:28
  we sampled off the hot. Yeah.
• 9:31
  I don't know how you felt. I did enjoy the second one a bit
• 9:33
  more. I found it smoother.
• 9:35
  That's where we differed right off the bat.
• 9:36
  But it's always good when you like the everyday even better
• 9:40
  than the premium because you're saving money and you're having
• 9:43
  you're enjoying it more. So that's great.
• 9:45
  So bareface. Love it.
• 9:46
  Give it a try, everyone. We're going to, we're going to
• 9:49
  be picking up a bottle of the bare face, which was amazing.
• 9:51
  Then we ended up making our way over a couple of different well,
• 9:55
  obviously we've sampled a number of different whiskeys there.
• 9:58
  Yes, a good number. If you were, there was a
• 10:01
  gentleman by the name of Sam at Maverick Distillery and they
• 10:05
  looked after the burn the the barn burner whiskey and we
• 10:10
  enjoyed a couple of samples of from Sam and there was a lady
• 10:13
  working there with him. That was incredible.
• 10:16
  They were based out of Oakville ON Barn Maverick Distillery out
• 10:20
  of Oakville ON as well. And I believe they sold it
• 10:24
  locally, I believe from their distillery because they said,
• 10:26
  hey, come on down, we'll give you a little tour.
• 10:28
  So that's right. Next time we're in Oakville,
• 10:29
  Barry. Yeah I think it's worth the
• 10:32
  worth the drive. They also had some pre mixed
• 10:34
  cocktails in the same form factor as their whiskey bottles.
• 10:38
  And I tried a whiskey sour, which was very good.
• 10:42
  Yeah, I was, I was impressed with that.
• 10:44
  And then I don't think I got to the old Fashioned.
• 10:47
  I think we at that point it was kind of like maybe it's time for
• 10:50
  a bite to eat because this was already, although the samples
• 10:53
  are small, we should also just say that, yeah, the samples
• 10:56
  truly are. When they say it's a tasting, it
• 10:58
  truly is a taste. It's like about a an eyedropper
• 11:01
  worth of whiskey, but you multiply that 35 times and next
• 11:05
  thing you know, you're feeling pretty good.
• 11:07
  You're feeling pretty drunk. That's the other good thing.
• 11:09
  There was no public drunkenness. It was just a just a warm sense
• 11:14
  of well-being. I think is is the best way to
• 11:16
  describe how we all we all felt. You know, Speaking of a warm
• 11:20
  sense of well-being, it's two shot Tuesday, which means
• 11:23
  there's always two shots. That's the format of the show,
• 11:25
  Barry. So what have you got for shot
• 11:27
  #2? I'm continuing on with my
• 11:30
  Bushmills 12 year added to a Pike Place Starbucks pod.
• 11:35
  So nice. It's going, it's going great.
• 11:37
  Well, I'm happy to tell you I had a Pike Place earlier today
• 11:39
  when executive producer Alda Roma and I stopped by around
• 11:42
  8:30 this morning and now I'm having my 40 Creek second shot.
• 11:48
  OK. Cheers.
• 11:49
  Cheers. Oh, really strong.
• 11:56
  Strong, I'm telling you, whiskey and coffees, the perfect
• 11:59
  marriage, OK? All right, great.
• 12:02
  Let's get back. Yeah, very.
• 12:03
  OK, we're back to the Whiskey Global.
• 12:05
  We did break for dinner. We had some lovely sandwiches.
• 12:07
  I mean, these roast beef sandwiches on the focaccia bread
• 12:10
  with the the the bottom layer was hard, which I loved.
• 12:14
  Like it was just had a nice crunch to it.
• 12:16
  So that's cheers to the catering that was done at the Whiskey
• 12:19
  Global. They had a great choice.
• 12:20
  There were potatoes. There was a salad thing that I
• 12:22
  didn't quite love. And you, as you said, you had to
• 12:24
  you're like, hey, I don't need as much.
• 12:26
  They're willing to give you a lot of food and you actually
• 12:29
  declined some of it because it was so much food.
• 12:31
  I had to wave it off like the right away the guy was like, he
• 12:34
  was ready to give me two of the sandwiches and I said, no, I
• 12:37
  would just, I'm happy just to have half of 1.
• 12:39
  And then he started scooping the salad like an ice cream scoop.
• 12:43
  And I was like, OK, no, no, no, no, that's way too much.
• 12:45
  Just a little less than that. Anyway, yeah, to your point, the
• 12:49
  food was delicious. And the focaccia bread, it was I
• 12:52
  I agree with you. It had that nice crispy bottom,
• 12:55
  but the top was like a marshmallow and it was just, it
• 12:57
  was perfect. And the roast beef was done
• 12:59
  perfectly too. It was like that nice medium
• 13:01
  rare, that pink that you want fabulous.
• 13:04
  And the little potatoes, they were good too.
• 13:06
  And you, you were like, what are these little dots that are on
• 13:08
  them? And I was like, those are
• 13:09
  capers, capers. And I think that you, I think
• 13:11
  you enjoyed the capers 'cause. I didn't mind.
• 13:13
  I didn't. I didn't notice that anywhere
• 13:15
  left on your plate. So, Jay, that this is a big, big
• 13:18
  step for a super taster. It is, I know.
• 13:20
  All right. As a super taster, there are
• 13:23
  many foods I'll put back, but these were fantastic.
• 13:25
  The sandwiches were incredible. These were.
• 13:27
  Yeah, they were. Really great roast beef
• 13:29
  sandwiches. I want to hit some more
• 13:30
  highlights. We got about, you know, 5-6
• 13:32
  minutes left in the show. Let's talk about some key
• 13:34
  highlights. And I have a question for you.
• 13:36
  Who was the first guy at the whole event to have a Fireball
• 13:39
  whiskey? I mean, there was probably one
• 13:42
  guy who beat me and then it was me because the vendor was like,
• 13:45
  yeah, this is not really moving very much.
• 13:47
  Look at the bottle. Like not even the neck had been
• 13:50
  depleted. So you were.
• 13:51
  First. I think you were first, she
• 13:53
  said. You were first.
• 13:55
  She did OK. Again, this is probably the the
• 13:58
  30th of the tastings that I enjoyed.
• 14:01
  Also, it's worth noting viewers and listeners, Jay was much more
• 14:05
  disciplined with his tasting and did not just taste anything that
• 14:08
  was passed his way. He was a little more discerning.
• 14:11
  So whereas I was just the let's go around the world, like every
• 14:15
  vendor, I was like around the world.
• 14:17
  They're like, OK, easy now. Yeah, which was, but that was
• 14:20
  fun. It was fantastic.
• 14:22
  You've got a better tolerance than me.
• 14:23
  I got to know my my limits to be able to keep up and make it to
• 14:26
  the end of the event. Some favorites for you.
• 14:29
  What stood out as one of your favorites at the event?
• 14:31
  Man, I'm looking at some of the cards we collected.
• 14:34
  I really did enjoy the the Maverick whiskey Sour, the
• 14:38
  premix that was very good, the Fireball whiskey.
• 14:41
  OK, so I was, it tasted exactly as I remembered when I was very
• 14:45
  young. It that cinnamon heart, just
• 14:47
  blast. It just tastes like Valentine's
• 14:49
  Day in your mouth, which is not a bad thing.
• 14:52
  It was OK. Yeah.
• 14:55
  Yeah, I, I'm, I'm trying to think of what else the.
• 14:57
  Tula mardu. We had the Tula mardu honey.
• 14:59
  So you've got the tula mardu. We had tried the honey.
• 15:01
  Good memory, yes. And we were also bigging up the
• 15:04
  Tula Mardu to the vendor. Loved it, yeah.
• 15:06
  Yeah, even though he was like, yeah, he's not it.
• 15:09
  It was we had reversed roles all of a sudden where we were trying
• 15:12
  to sell him on the Tulum. We're like, oh, this is so good,
• 15:14
  this is fantastic. Have you tried it?
• 15:15
  Have you tried it there? He's like, yeah, I've tried it.
• 15:19
  I'm standing here serving it to people.
• 15:21
  Yeah. Anyway, Yeah, but Tullamore
• 15:22
  honey. Would you purchase the Tullamore
• 15:26
  Honey? Too much.
• 15:28
  It was kind of sweet. I enjoyed it as a one off.
• 15:30
  I couldn't I don't think a whole bottle of something I would
• 15:32
  enjoy, but I'll buy 10 Tullamore dos.
• 15:35
  I'll buy I'll have a Tullamore do kind of every day in the
• 15:38
  household here, but not, you know, not the honey.
• 15:40
  So it's amazing. You love something so much and
• 15:43
  then you put a little twist on it.
• 15:44
  It's it's it's OK, but it's not the best.
• 15:47
  Can I tell you one of my favorites?
• 15:49
  Please do. We met a gentleman named Elliot
• 15:52
  from PWS Imports and they bring in two stacks whiskey and I had
• 15:59
  to talk to them because two shot Tuesday 2 stacks whiskey.
• 16:04
  It just oh, it was like had I we had it's just marketing gold
• 16:07
  here. So I really enjoyed it love the
• 16:09
  look of the bottle. It was a pretty popular table,
• 16:11
  so we had to wait the first time we didn't even get in because
• 16:14
  there was a lot of long chatter, which is nice that they spend
• 16:16
  time with the people to teach them about it.
• 16:18
  We made our way back there waited in line thought to talk
• 16:21
  to Elliot got some great. This is Irish whiskey and
• 16:24
  really, I really enjoyed it. I thought it was really I did
• 16:27
  too. Did you try it?
• 16:28
  You did try it, yeah. I did try it, yeah, absolutely.
• 16:30
  And and Elliot knew his stuff as well as I recall.
• 16:34
  So that was, yeah, it like I said, I I can't speak highly
• 16:37
  enough about the vendors. Each person that we interfaced
• 16:40
  with were fantastic. They were just really the right
• 16:43
  people for this event in terms of having engaging a little bit
• 16:46
  of chitchat. Now, I did notice as the night
• 16:48
  wore on, there was a little bit of a unspoken etiquette that you
• 16:51
  were not supposed to sit there and monopolize the time of the
• 16:54
  vendor to too much. You're allowed to have allowed.
• 16:58
  There was no rule around this, but you could kind of sense that
• 17:00
  people were just sort of having a little back and forth, maybe
• 17:03
  asking a question or two, maybe 3 questions, but then you're
• 17:06
  kind of moving on and not sitting there.
• 17:09
  Did you notice that as well? Yeah.
• 17:11
  And I think that's the best those folks that like to
• 17:13
  monopolize are. It's almost like you're not
• 17:15
  asking questions to learn, you're asking questions to show
• 17:18
  your knowledge. Because when you go to a whiskey
• 17:21
  event, there's people that are at whiskey aficionados that kind
• 17:24
  of like to prove that they know things a lot and they're
• 17:26
  explaining to the vendor the wonderful things like the vendor
• 17:29
  knows. And yeah, they know.
• 17:31
  Yeah, you don't. Really need to explain to them
• 17:33
  how much you know. It's fine if you want to.
• 17:34
  You've invested time and money in this hobby.
• 17:36
  It's great. It's nice to be able to talk
• 17:38
  about it. That's why I would have liked to
• 17:40
  have seen more talking amongst each other.
• 17:42
  Like wouldn't have been interesting if we actually got
• 17:43
  to meet some of these other guests.
• 17:45
  I know it could be on us to say hello, but if there was some
• 17:48
  kind of chitchat organized where you got to talk to people
• 17:51
  because it would have been really interesting to learn
• 17:53
  about some of these people that had clearly, you know, have a
• 17:56
  love affair for whiskey well beyond what we know and for
• 17:59
  sure, you know, have learned from them.
• 18:01
  So that would have been kind of interesting.
• 18:03
  Yeah, we did have one brief interaction with a guest who was
• 18:06
  directing us to say, oh, you should try this whiskey like at
• 18:09
  one of the booths we were at. But you're right, there was not
• 18:11
  much of that. In fact, I think that was the
• 18:13
  only interaction we had with a non vendor.
• 18:16
  Yeah, so maybe that something for a future show Whiskey
• 18:18
  Global, if there's a way to sort of organize a little, you know,
• 18:22
  speed dating among some of the some of the guests that might
• 18:25
  have been interesting. I don't know.
• 18:28
  I do want to give a quick shout as well to a gentleman named
• 18:30
  Kelly from Still Waters Distillery.
• 18:31
  We met with Kelly early on. They do a lot of Co packing.
• 18:36
  Remember we talked about, hey, maybe one day we'll do A2 Shot
• 18:38
  Tuesday whiskey. We'd throw a little label on
• 18:40
  that thing, a couple vanity bottles just for you and I.
• 18:43
  Yeah, he was really knowledgeable, very friendly.
• 18:45
  You got to try the premium. Oh, we both got to try the
• 18:47
  premium whiskey behind the desk. You that was the one I
• 18:51
  definitely did, Jay, because that was the one that was coming
• 18:53
  in at 60 proof. And he said that after I'd had
• 18:57
  the sip, he's like, yeah, yeah, this is kind of high.
• 18:59
  I was like, yeah, it was, but it was surprisingly smooth for
• 19:03
  something that packs a punch like that when you're talking 60
• 19:06
  proof, you know? Yeah, anyway.
• 19:09
  All right, so whiskey global. No thoughts.
• 19:11
  Barry, will you do it again? How did you?
• 19:14
  What's your take away? My take away Overall the
• 19:17
  experience was good, like we touched on the entrance could
• 19:20
  have been a little less friction but after we got in everyone we
• 19:25
  spoke to the were all delightful.
• 19:28
  I enjoyed the food, the the room that we were in was kind of nice
• 19:32
  too. There was a DJ set up, they
• 19:34
  could have music going. They also had those master
• 19:36
  classes, which we didn't attend, but they did offer that as a way
• 19:39
  for people to do deep dives into certain whiskey brands if they
• 19:42
  wish to. But overall, I thought it was
• 19:44
  very professional and I would absolutely recommend it.
• 19:48
  If you're a fan of spirits in whiskey in particular, give it a
• 19:51
  give it a shot. Me too and they tour all around.
• 19:54
  I know there's a Whiskey Global Toronto, I believe there's a
• 19:57
  Vancouver on their website. They they travel around.
• 19:59
  So check it out. If it's coming to your city and
• 20:01
  you're not in Toronto, same as you.
• 20:03
  It was, you know, if you could have just taken away that
• 20:06
  friction off the top, it would have been so smooth to imagine
• 20:08
  just to walk in there and just be smooth.
• 20:10
  Otherwise, loved it. I think that's the one
• 20:12
  adjustment I would make and the company Barry as always was top
• 20:18
  drawer. Thank you and I completely
• 20:21
  agree. And Jay, you just were very and
• 20:23
  super engaging with these vendors and to the point viewers
• 20:26
  where Jay was also adding to our subscriptions on our YouTube
• 20:30
  channel by simply asking these vendors after we had a pleasant
• 20:33
  back and forth to go ahead and subscribe and every one of them
• 20:36
  said I'll do that. We didn't get any pushback
• 20:38
  whatsoever, Jay, and it's because of your amazing ability
• 20:41
  to close. You were just like Alec Baldwin
• 20:44
  in Glengarry Glen Ross. I was in awe of what I was
• 20:47
  seeing. It was, it was pretty
• 20:48
  incredible. Well, and if you are one of our
• 20:50
  new friends at the show checking us out for the first time, hey,
• 20:53
  please drop a little comment in the comments.
• 20:55
  If you're on YouTube, we'd love to hear from you.
• 20:57
  We truly had a great night. It was really great to meet you.
• 20:59
  And to our listeners and viewers, please, you know, keep
• 21:02
  an eye out for Whiskey Global and check it out.
• 21:05
  You may just see Barry and I there next year.
• 21:07
  Barry, we'll definitely see you next week.
• 21:10
  Absolutely, Jay. It's been a pleasure as always
• 21:12
  my friend. And you have a good one.
• 21:14
  Bye everyone. Thank you for listening to Two
• 21:18
  Shot Tuesday. The show was produced by Barry
• 21:20
  and I and edited by me. If you have yet to rate and
• 21:23
  review the show on Apple Podcasts, please take a second
• 21:25
  to do so now. It helps us grow and it helps
• 21:28
  new audiences to find the show. You can find us on Facebook and
• 21:31
  Instagram at Two Shot Tuesday and on Twitter at Two Shot
• 21:34
  Tuesday Podcast. Stop by, give us a follow, leave
• 21:37
  us a comment and share your favorite episodes.
• 21:39
  If you have a question you'd like featured on the show, you
• 21:41
  can send us a text at 647-486-4848.
• 21:46
  Thanks for listening. We'll see you next week.