Latest / Whisky Stories Podcast / Whiskygasms, Edinburgh Pub Crawls and our USA Brand Ambassador Scott Moore

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Whiskygasms, Edinburgh Pub Crawls and our USA Brand Ambassador Scott Moore · Whisky Stories Podcast

• 0:00
  Play Angus. You know what to do.
• 0:01
  Clap us in. Welcome to the Whiskey Stories
• 0:06
  podcast. Yes, yes.
• 0:10
  What's? Holy, it's like they.
• 0:12
  Poured Maple syrup in this glass, and I just really choked
• 0:16
  up. I just remembered sitting there
• 0:18
  thinking, I'm alive and I'm drinking this whiskey, you know?
• 0:22
  Yeah. And it was just brilliant.
• 0:25
  It was amazing. I walked in, sat down and he
• 0:29
  took one look at me and said, are you the famous Angus I had?
• 0:33
  A fucking belting accent. Head of Accent.
• 0:35
  Welcome along Whiskey Stories podcast with myself, Graham
• 0:38
  Colgar. We are back in the athletic,
• 0:39
  arms back and diggers back where we belong, underneath the
• 0:42
  toilets, sandwiched nicely between the gents and the bar.
• 0:46
  And we are. We've got drums in front of us,
• 0:51
  a few E drums. It's fucking Tuesday, boys.
• 0:54
  Bloody hell. But we're celebrating the return
• 0:56
  of Ross Bar. He's made it back.
• 0:58
  He made it the country, made it sense, made it back from the USA
• 1:01
  off seeing our cousins across the pond.
• 1:04
  How was it, Ross? Well, it's strange for our U.S.
• 1:07
  ambassador to make it over here as I was over there.
• 1:10
  But, you know, diplomatic ties are really important, but we
• 1:13
  need to make sure they're all getting on.
• 1:14
  I had a great week doing absolutely nothing.
• 1:16
  Yeah, pretty much told my colleagues I was dead to the
• 1:19
  world. Do not contact me.
• 1:20
  Yeah, they managed to contact me a few times for the kind of a
• 1:24
  week or so off, but it was just nice to get it the middle of
• 1:27
  nowhere. I'm just relaxed, drank a lot of
• 1:28
  bourbon. A lot of bourbon I.
• 1:29
  Brought 1 bottle of Scotch over and I brought a bottle of
• 1:33
  Beaumor 16 finishing port. Did you pick that up at the duty
• 1:36
  free? Duty free.
• 1:37
  A nice litre. No, it was a 70 CL all right.
• 1:41
  It was it was good. And the place where I was
• 1:44
  staying, as I've described some places as the place where
• 1:47
  happiness go to die before, that's something I often give
• 1:49
  Campbelltown, Alpena, MI's place where I got married.
• 1:53
  It's famous. For her.
• 1:54
  So you got married to the place that happened.
• 1:55
  This goes to die. Yes, actually get married.
• 1:57
  The only place that my wife didn't want to get married,
• 2:00
  there we go. Because her all of her family
• 2:01
  are alive and all my family are not alive.
• 2:04
  It was much easier just to go over there.
• 2:06
  Yeah, and but is your happiness still?
• 2:08
  Alive. Oh, never been more alive, but
• 2:12
  so I brought this bottle of bowl more because I thought of the
• 2:14
  Michigan's really tough state laws as well.
• 2:16
  But there's a cement factory up there used to be the world's
• 2:19
  biggest cement factory, right? And so that's the only industry.
• 2:23
  Everybody up there just cement guys and a couple of them had
• 2:26
  been over. Trusted felt like home.
• 2:28
  Cement factory outside Dunbar. A couple of them had been over
• 2:30
  to Dunbar, really. Oh preempted the story.
• 2:33
  You're fucking good, Angus. I'm gonna go.
• 2:35
  You are a ruiner. Head of research.
• 2:38
  And they? Are if you want your cement
• 2:40
  facts, look no further in the Whiskey Stories podcast.
• 2:44
  It's real. Some real hard cement fact.
• 2:46
  It was for chat that it was like, oh, we've been at your
• 2:48
  neck of the way, the cement factory.
• 2:50
  Well, the guys were like two or three of them beaten.
• 2:53
  Scotland doesn't Oh, what you doing there?
• 2:54
  They're like cement, cement. We're big in this cement game.
• 2:58
  But so they so they love the ball more left out there and
• 3:00
  they're just trying loads and loads of bourbon.
• 3:02
  Elijah Craig was was on and then something called Long Branch
• 3:05
  from Wild Turkey, which I really enjoyed, $40 bottle Max and that
• 3:10
  was very, very, it was just lovely.
• 3:18
  I heard all your father in laws pals from the cement factory.
• 3:20
  We're calling you a bit of a brick.
• 3:27
  Hear the pin drop there, Graham? I've.
• 3:30
  Got one tonight I've. Got one thing to pull up from a
• 3:32
  previous podcast, some messages from from listeners.
• 3:35
  OK. And you had Gregor and Alice are
• 3:37
  on from Rasi. Fantastic podcast, by the way,
• 3:39
  gentlemen. And very casually, Chuck, Angus
• 3:43
  and Gregor. Well, capital of East Lothian,
• 3:45
  Haddington, Yeah, is it? Fuck.
• 3:49
  Well, it is. But well.
• 3:50
  Actually, yes it is. Where are you from again?
• 3:53
  Well, E Linton. Have you got E Linton House
• 3:55
  Whiskey? Ross is Ross is from a
• 3:57
  provincial east. Anyway, but if you.
• 3:59
  Were going to go to East Lothian, one of the places where
• 4:02
  train station at least. Well, that's fast, right?
• 4:05
  Harrington has the last bits of its train station, just no
• 4:09
  trains go there. OK, so you have a train.
• 4:10
  Station as an open it's so important we.
• 4:13
  Didn't even need it anymore. I'm not saying I'm not.
• 4:16
  Saying that was from Fraser Soon as Fraser soon as said that he
• 4:18
  just a bit chucked his phone across the room.
• 4:20
  It's called Google and fucking Google it.
• 4:23
  So we're taking that for. No, that's fine, we'll cut this
• 4:25
  back anyway. But, you know, you had to go
• 4:29
  over to to to the USA to go and spend some time.
• 4:33
  But we had to have you over there because we had brought our
• 4:36
  American brand ambassador over to our brand home for a little
• 4:40
  bit of update on training. We've got a bit of a swap deal.
• 4:42
  Yeah. We've got Scott Moore in the
• 4:44
  house. Woo.
• 4:44
  Yeah, USAUSAUSA. What a greeting.
• 4:49
  From Memphis, TN. That's right.
• 4:52
  Can you see? Ahead of signing here.
• 4:57
  Aye. But should have just made him
• 4:59
  keep going there. That would be good.
• 5:01
  Scott, that's Tuesday. You're you arrived here last
• 5:05
  Monday. Last Sunday, last Sunday I got
• 5:08
  Sunday night. Well, Sunday morning I got to
• 5:10
  Edinburgh, took a bus to go, then went to the pot still.
• 5:14
  Where did you what did you fly into?
• 5:17
  To Edinburgh because it's too expensive to fly to Glasgow.
• 5:19
  Corrected himself there. I thought it's Edinburgh.
• 5:22
  Did I? What did I say?
• 5:23
  Edinburgh. Edinburgh, you've been.
• 5:26
  Here on me. You come in.
• 5:26
  You've been here over there, right?
• 5:27
  Ross's. Edinburgh, you got it right.
• 5:29
  Yourself Edinburgh yeah, that's it so busted Glasgow or Glasgow
• 5:33
  for my American friends and then a couple hours to kill.
• 5:36
  Went to the pot still, you know met Frank.
• 5:40
  He was kind enough to pour me a DRAM of the art bag Bolsa Bolsa
• 5:47
  that I saw him walking out with and it was fantastic.
• 5:51
  It's the lightly peated art bag which I've never been able to
• 5:54
  find back home. I love art bag so it's
• 5:56
  fantastic. And then went the four hour bus
• 6:00
  to Campbelltown. But the next day I did a a
• 6:04
  dunnage warehouse tasting at Glen Scotia and it was amazing.
• 6:08
  And what did you say just now about Campbelltown?
• 6:10
  He says Where? Place what happiness goes to
• 6:12
  die. May I tell you what not for you
• 6:13
  it. Was so great and people live
• 6:16
  there seem not to be. Like $1.00 goes to grow.
• 6:19
  Yeah, well, and. But you know, then I did this
• 6:21
  each sleep, DRAM, repeat at Spring Bank.
• 6:24
  Nice. And my God, you know, I mean,
• 6:26
  for me, I mean, there were six people who we stayed in the
• 6:30
  guest house and then we had all access tours and tastings and
• 6:34
  all kinds of stuff. They fed us amazing food.
• 6:36
  But just to be around whiskey geeks, you know, and be able to
• 6:41
  talk about whiskey to the wee hours and not see people's eyes
• 6:44
  glaze over as they do back home. You.
• 6:46
  Tell me that's wonderful. A stillman on your tour?
• 6:49
  Yeah, yeah, yeah. And then also the also some of
• 6:54
  the visitors Senator had from Glen Awaki, you know, I mean, so
• 6:57
  they like. They're like an operator from
• 7:00
  the Glen FedEx Distillery on your tour.
• 7:01
  Yeah, yeah. That's cheating.
• 7:03
  That's. That's so cheating.
• 7:05
  You know what? Distilleries.
• 7:06
  But you know what, it just made it because there was also a
• 7:08
  couple from Durham in northern England.
• 7:12
  They had been there several times.
• 7:14
  You know, they know everybody in town.
• 7:16
  I'm convinced she's going to be mayor of the town there.
• 7:18
  So she's just amazing. And another guy from London, but
• 7:21
  he's also been several times. So there was no like, that's
• 7:24
  amazing. There was none of that whole
• 7:25
  like OK whiskey is made from barley yeast.
• 7:29
  Yeah, yeah, it. Was just Yeah.
• 7:30
  Common interest. Let's talk about life.
• 7:32
  Fermentation times and all that stuff.
• 7:34
  It was just absolutely. Did you get to turn the Malta
• 7:36
  toll there? But yeah, yeah, give.
• 7:38
  It a what? You know of that?
• 7:39
  Well, no, we got to walk across that.
• 7:41
  Actually, we were going to, but they couldn't find the.
• 7:43
  Malt Shovel. No, not the shovel, but the
• 7:45
  thing that you rake it. With I can tell because your
• 7:47
  your arms both look the same size, yeah.
• 7:49
  The monkey shoulder. Did you get some money back on
• 7:52
  your tour if you didn't get to turn them off?
• 7:53
  Because that's the fantastic thing is, is that the same trick
• 7:55
  tour trip that people pay to work at the distillery?
• 7:59
  That's. All right, that's a whiskey
• 8:00
  school and that's a lot more money.
• 8:03
  And yeah, and you have to pay them to work at the distillery
• 8:06
  and I'd rather was. Waiting less for like 2.
• 8:08
  Years. Oh yeah, I'd, I'd rather, I'd
• 8:10
  rather watch people, you know, make work while I'm drinking.
• 8:13
  Yeah, exactly. But also, Scott, you've been
• 8:15
  here now so that it's the Tuesday we took you out for our.
• 8:19
  Well, first of all, we met you on last Thursday.
• 8:22
  Yeah, and we're a DRAM in here and then we we took you out on
• 8:27
  the Friday, which we'll talk about and then we were back up
• 8:29
  early and took you out on the Saturday.
• 8:31
  And the fact that you're not so sick, fed up of Angus and I at
• 8:34
  this moment that you've decided to come back from the podcast.
• 8:36
  I'm I'm sick of Graham. Like I say, we don't speak.
• 8:40
  We don't speak, we don't speak on Saturday night, Graham said,
• 8:45
  I hope I do not see you any earlier than Tuesday, Tuesday
• 8:48
  evening. I said, I said Mitchell Graham
• 8:50
  and he said, please don't ever pick three days in a row.
• 8:53
  That's how. You make the relationship, Yeah.
• 8:56
  Looked amazing online. Doing an Edinburgh pub crawl
• 8:59
  with Graham and Agus. Any highlights?
• 9:01
  Obviously the diggers as well. This should be your first time
• 9:03
  in diggers as well. As yeah, well, this trip, yeah,
• 9:05
  absolutely. So Diggers is, it's amazing, you
• 9:09
  know. Dad, this in the US it would be.
• 9:12
  What's that? It's our brand home is our
• 9:13
  American brand ambassador. We've brought him to the brand
• 9:15
  home. We've given him some training.
• 9:17
  So he's going to go back. It's going to go back over to
• 9:20
  just go. Around and say this place sucks
• 9:21
  it's. Getting expensive and your pores
• 9:24
  are slow. He's going.
• 9:25
  To go back and say. You guys need to try the Glen
• 9:27
  Elgin 13 Spirit drink because you've never tried anything on
• 9:31
  on display right now on our fancy.
• 9:33
  Highest ABV of any spirit drink on record.
• 9:35
  Well, some might say, some might say, but it's sitting nicely on
• 9:40
  our on our board, our drama on board that was made and gifted
• 9:43
  to us. I was picked up at the on by by
• 9:47
  Johnny of Higgy Hoose. Hoogy Hoos who.
• 9:50
  Dunbar Local. Yeah, who, who commented on the
• 9:53
  on the episode on Spotify saying that I've pocketed it for
• 9:56
  myself. It was a gift to the podcast.
• 9:58
  I had forgotten to bring it. Don't worry, it's sitting here
• 10:01
  very, very nicely. Oh my God.
• 10:03
  I'm doing a very fine job, I'd say.
• 10:05
  I'd say it's lovely, but next year we'll need a bigger one.
• 10:11
  You can. Not to be ungrateful.
• 10:12
  No, of course. Just need to wait for the tree
• 10:14
  to grow a few, yeah? He's worth giving a shout.
• 10:17
  Go to Eggy Hoose. Egg hoose HYG.
• 10:21
  Gie. Yeah, who's find them on
• 10:23
  Instagram? I will.
• 10:24
  We'll put a post up to show. It and it's all custom so you
• 10:26
  see what you want, how many drams you want, also space for
• 10:29
  the bottle and all that. Yeah, bottle 5 drams right there
• 10:32
  as well. It's fantastic.
• 10:32
  So we'll take a picture of this and you'll see it on our socials
• 10:35
  because it is great. But yeah, Chuck, how are you?
• 10:38
  I'm all. Right.
• 10:40
  Yeah. How's the new job?
• 10:43
  It's great this. Is something you can't really
• 10:47
  say nothing. Always sounded convincing.
• 10:50
  It's. Really, it's really busy just
• 10:52
  now. What's in you?
• 10:52
  I'm not the best of days. I woke up this morning and
• 10:55
  turned out my really good to meet you man.
• 11:05
  Likewise I woke up this. Morning and turned out my phone
• 11:08
  hadn't connected to my charger so I woke up well rested.
• 11:12
  Been there before, 45 minutes late for.
• 11:14
  Work. OH.
• 11:16
  And I was driving a colleague to work, so he'd been standing next
• 11:18
  to my car for the last half hour.
• 11:23
  Oh, Chuck, that's very heavy on the pod.
• 11:26
  So he's it's his lastly on Friday and we got for a bottling
• 11:31
  from undisclosed people for 1000 bottles to be labeled, bottled
• 11:34
  and filled by ASAP. 1000 bottles.
• 11:39
  Yes. Yeah, because that's that's your
• 11:41
  new role, isn't it? Yeah.
• 11:42
  Oh, yeah, sorry. Yeah, I'm now a bottling guy and
• 11:45
  a dilution man. It's.
• 11:46
  Pitling sample bitch. I've been.
• 11:48
  I've been, yeah. I'm I'm Glass King now.
• 11:51
  That's the. New King of Glass sample.
• 11:53
  Bitch to glass King. I know, I know well.
• 11:56
  You know, it was funny because I did say yes to Agnes, right?
• 11:58
  We were. So it was maybe this time last
• 12:00
  week, and we were kind of scrambling.
• 12:02
  Not too much. We had the plan for Friday.
• 12:04
  The plan was always going to be, we're going to do the pub crawl,
• 12:08
  right? Yeah.
• 12:09
  But at the same time, I was also wondering, is there anything
• 12:12
  else that we could do? We had a few sort of things up
• 12:14
  our sleeve. And one of the options in my
• 12:16
  little book, it was like, just turn up to work for Chuck, turn
• 12:21
  up, turn up unannounced. That all you could be on a
• 12:23
  Friday because I guess I'm going to take the day off.
• 12:26
  So we were like, I know we could do is we just jump on a train,
• 12:28
  get into Glen office, get a taxi and just turn up at 10:00.
• 12:32
  And just like, hi, Chuck, we're here to annoy you.
• 12:35
  I thought this was a bad idea. I should say Chuck.
• 12:38
  Well, it is. Fundamentally, it's a bad idea.
• 12:42
  But Graham thought it was a great idea.
• 12:44
  I think what I was doing on Friday, other than crying at the
• 12:48
  moment we've got so I can't obviously disclose.
• 12:52
  Pretty much anything you do. Bottling.
• 12:53
  But we've got, we've got a bottling we're doing at the
• 12:55
  moment that is it's like my nightmare.
• 12:58
  Effectively. It's probably what I dislike
• 13:00
  about whiskey a lot is. For a football club.
• 13:04
  No, it's. Not a bad guess.
• 13:07
  Really #2 No, it's a, it's a, it's a whiskey that goes in a
• 13:10
  box, that goes in another box that has to get wrapped in
• 13:13
  paper, then that goes in another box, and then that gets shipped.
• 13:15
  You used to glass, do you know? Where's the king of cardboard?
• 13:19
  Yeah. No, that that does sound.
• 13:22
  Like a pain. Yes, you were to come in and you
• 13:23
  just see me like measuring bits of paper and be like, oh, have
• 13:26
  you got work for us? I was like, can you fuck off?
• 13:30
  Glad to hear you're having a great time and you're.
• 13:31
  So. Glad from from your trip.
• 13:33
  Give us give us a highlight each maybe a DRAM or a bar or
• 13:36
  something. Well, if people haven't seen
• 13:38
  this, you can see it on Instagram as well.
• 13:40
  Yeah, but no, it's not on Instagram yet.
• 13:41
  But I've, I mean, I would say that actually people, because
• 13:44
  this will go out on Thursday and I've edited up.
• 13:47
  You might never see me here again because with my editing
• 13:50
  skills from that video, I think we're up for Oscars, right?
• 13:53
  I'm off to Hollywood, guys. OK, I'm I'm over and.
• 13:56
  Oh, so you you've recorded your whole pub crawl?
• 13:59
  Well, well, right. So what I started, there's a lot
• 14:02
  of diminishing returns. Yeah.
• 14:03
  So basically what I looked at today was I decided I hadn't
• 14:06
  even. I was actually given anxiety.
• 14:08
  Yes, Sunday, because we were out all day, right?
• 14:13
  So we met at 10 AM outside Haymarket train station and we
• 14:17
  finished the last recording. It says Scott gave us a time
• 14:22
  check and it was 9:45 PM up the stairs and diggers in the in the
• 14:27
  snug. 12 hours so. It was a 12 hour job, obviously,
• 14:31
  please, you know, pub crawl responsibly, Whiskey said.
• 14:35
  Responsibly, whatever it was, but so we started with the best
• 14:40
  intention of getting a load of content, Scott and it's a great
• 14:43
  entrance. Like I say, I think that's Oscar
• 14:46
  worthy itself. The start of the just so
• 14:49
  happened by coincidence. We were filming when Scott, just
• 14:51
  what are the chances we were just sitting there filming
• 14:55
  having a coffee, but straight down a leaf.
• 15:00
  SMWS, Scotch malt whiskey, society volts.
• 15:02
  First time ever been involved. Yeah, that's what I've been
• 15:04
  there. Just lovely.
• 15:05
  Shipping. Renovating.
• 15:06
  Lovely sake. Lovely.
• 15:07
  Silly, really. Beautiful home of the Malt
• 15:09
  Whiskey Society. Yeah, that was that love of what
• 15:11
  you got. Oh.
• 15:12
  It's crazy. Bar looks like a big pipe organ
• 15:14
  you. Know yeah, yeah and and really
• 15:16
  cool to see that because I mean myself, obviously myself on the
• 15:18
  pod with Graham. We've spoken to several people
• 15:21
  that have worked there that like described it to us.
• 15:23
  We've not actually been there to actually go there.
• 15:25
  Put, put, put the kind of name to the face.
• 15:27
  And pet pills there. The founder, Yeah, bought that
• 15:30
  building for 50 grand. Yeah, yeah, it's mental.
• 15:32
  Well, that's incredible. It includes 2.
• 15:33
  There's two, I think there's two apartments upstairs.
• 15:35
  And, and it was great. And we had, we had, we didn't.
• 15:38
  We didn't have one DRAM and three straws, but four drams to
• 15:41
  kick us off down at SMW started strong.
• 15:43
  Strong stuff as well I. Started strong you.
• 15:45
  Ask Scott. Have you had much SMWS stuff out
• 15:48
  in Tennessee? Yeah, I mean, I mean, I have
• 15:52
  friends who who get the bottles and so forth, you know.
• 15:54
  There's an embassy out there as well, isn't there?
• 15:56
  Or, sorry, you've got an embassy.
• 15:58
  Not not in Memphis. There's one in Knoxville when I
• 16:01
  go see my daughter in DC. And then of course, DC has got,
• 16:05
  I've not yet been to Jack Rose, even though I go there all the
• 16:08
  time to DC all the time. Very famous.
• 16:10
  It's definitely definitely on the list to do but.
• 16:13
  There's a lot of, there's a lot of US based members and they get
• 16:15
  a different allocated stock, Yeah.
• 16:17
  Or they'll still get some from the Outers, but then they'll be
• 16:20
  US exclusives. Yeah, SMS, which automatically
• 16:23
  is Scotsman, you go. I know I tried that.
• 16:26
  What was quite handy was like, so Josh, who's the manager and
• 16:29
  the the the venue manager down there, he he sort of so asked
• 16:33
  him very respectable. Yeah, we're needing some
• 16:34
  breakfast whiskies. And ironically, of the four
• 16:36
  bottles that he picked, the first one we picked, we wanted
• 16:38
  to go with it because I had a trumpet on it.
• 16:40
  And that was not, that was not set up.
• 16:42
  That was literally just, we just sentence there's a trumpet
• 16:44
  because not all, remember, not all the bottles actually are
• 16:46
  labeled like that. It's just this was a new release
• 16:48
  style. Yeah, which has come from one
• 16:50
  Hogs Head and split between two octaves or something like that.
• 16:52
  I think it was. Yeah, you honestly, I just, I
• 16:55
  can't imagine you seeing stuff like that to.
• 16:56
  You Guava. That's what we got on that one.
• 16:58
  It was Guava for. People who don't know I'm a
• 17:00
  professional trumpet player. Yes, Scott is a yeah, he
• 17:03
  doesn't. We did say.
• 17:03
  We didn't say to his own horn. No, but we did say morning horn
• 17:07
  was also. It was, but it was.
• 17:10
  Because what was the whiskey? It was a 6.68 which is.
• 17:14
  Some mcduff. That's right, I.
• 17:17
  Hate myself. He's memorized up to 8 though.
• 17:21
  You. Manage that.
• 17:24
  And. You know, shut up.
• 17:26
  The worst thing ever. We were pretending we were, we
• 17:31
  were sitting like this would be. We went through all the numbers,
• 17:34
  getting on, getting on, just guessing it and you've just
• 17:37
  rattled it straight away. I wanted to I bought 1 bottle of
• 17:41
  SMS 6 ever before and and went up the pentlands with Cameron
• 17:47
  Ewen and Daddy or silly both ex guests of the podcast and it was
• 17:50
  64.3% it was finishing Lefroy cast.
• 17:55
  I think it was six years old. One of the best videos I've ever
• 17:58
  seen of Cam as well. Yeah, so it took us 2 hours to
• 18:01
  get up, took us 4 1/2 hours to get back down.
• 18:03
  The hell it's. A video of Is It Yours at Cam is
• 18:08
  stuck in a gooseberry dish. That's me.
• 18:10
  That's me. Please, all right, please,
• 18:12
  please climb help. Please SMW.
• 18:14
  Possibly, but so that was our first stop, right?
• 18:16
  We have to go through it because close escape for Scottish
• 18:19
  mountain Rescue, I think. Guava tasting it.
• 18:22
  Was lovely, very nice, very, very fruiting.
• 18:24
  We had another three there. One was the Moho, which was.
• 18:27
  Oh, Mezcal. Mezcal cast, which I couldn't
• 18:29
  get my head right, so no petered malt.
• 18:31
  All the Pete, all the all the smoke rather was coming from the
• 18:34
  mezcal cask, which was really weird.
• 18:36
  What was the whiskey it? Was blended malt, blended malt,
• 18:38
  blended malt. No number on it.
• 18:41
  They're blended bolts are bloody good.
• 18:42
  Well, it was, it was nice. I just couldn't get my head
• 18:44
  round the value. It's different.
• 18:45
  But they were very kind to actually give us.
• 18:47
  We chased them free of charge. I should say a nice wee bit of
• 18:52
  mezcal to try because I've never had mezcal before, so that's
• 18:54
  cool. That was very nice of them.
• 18:56
  To try your first, your first, he used the mezcal to be an S
• 18:58
  and WS vaults. Yeah, and probably leave it off
• 19:00
  the belt was absolutely I was, I'm obviously a bit of a
• 19:03
  connoisseur. I was explaining to Graham I
• 19:05
  like a a smoky frozen Margarita, which there you go,
• 19:08
  interestingly. Pleasant.
• 19:09
  One of the things I think I learned from you guys over those
• 19:11
  two days was that if you walk into a place with a fancy little
• 19:14
  camera and lavalier mics or any kind of microphone, you can get
• 19:18
  pretty much anything you want. Well, this was paid our way,
• 19:20
  Scott. We paid our way.
• 19:21
  With game Kilgour's confidence, nothing is impossible, yeah.
• 19:26
  Me. I know get sweeties.
• 19:27
  I I burned. Right.
• 19:29
  But so the next stage was Porter Leaf Distillery.
• 19:32
  Yeah, 1, two straight up the stairs, strip the left.
• 19:35
  I should say we wouldn't take the stairs on that building.
• 19:37
  It was straight up the left. And we had a lovely bite to eat,
• 19:40
  Greg, when I had a cocktail. Yes, we did.
• 19:41
  And you had a, you had a flight. Flight and all flight, young
• 19:44
  whiskeys. Nice board it was on as well.
• 19:46
  Yeah, and the food was? Well, you have a table.
• 19:48
  Whiskey Highball. It was, it wasn't table.
• 19:50
  It might have been table whiskey, actually, it was a it
• 19:52
  was a highball. It was very fruity, very nice.
• 19:55
  Just that's about 12:30 as well. But what a beautiful view.
• 19:59
  That was the last time, yeah. And the cocktail I had was new
• 20:02
  their own new make spirit with various fruit juices.
• 20:05
  The details are in the vlog. The details.
• 20:07
  Are in the. Vlog The information that we
• 20:09
  need to give you is what happened in the second-half of
• 20:11
  the vlog when the details get a little bit.
• 20:13
  OK, well let's let's skip. And then it was off from there.
• 20:16
  Mother's mother's period we tried to go to Nauticus but it
• 20:19
  was shut because there's until 4:00 so we were like Oh well
• 20:22
  it's too early flat mother superior brilliant there's a
• 20:24
  clip so we you had an art beg homecoming yeah yeah, right and
• 20:30
  we. Had this year's face.
• 20:31
  They had an Art Beg embassy. Yeah, they've got a.
• 20:34
  Lot of superior. They're an Art Beg embassy they
• 20:35
  have. Loads and loads.
• 20:36
  Yeah, they do have a lot. Of art, we had an art in
• 20:38
  American Marcel no Sotern Soterns cast.
• 20:43
  Lovely, lovely, lovely. And then we had they had we had
• 20:46
  there we had we did a three drum lineup of Blind Summit.
• 20:50
  That's it. Yeah.
• 20:50
  So we had the Highland Park 7, Glenn Kadam.
• 20:54
  Yeah, there was a Glenn Kadam. Khalila.
• 20:57
  Khalila. Yeah, there you are.
• 20:58
  Yeah. Brilliant.
• 20:58
  Again, that. But also in that bit, I'm trying
• 21:02
  to work out how I could do there that because I think the
• 21:04
  technical term for it is I'm currently scoring the movie,
• 21:07
  which means I'm adding the soundtracks and.
• 21:09
  Right. But as I'm filming that, someone
• 21:12
  just walks in and everyone just starts thinking happy birthday,
• 21:15
  happy birthday. And we're like, all right, OK,
• 21:19
  so that was that. Then we move from there.
• 21:20
  We jump back on the tram. Scotch 2.
• 21:25
  No. Where did we go after that?
• 21:28
  Scott's whiskey experience. Scott's whiskey experience.
• 21:29
  This was one of the highlights. Yeah.
• 21:32
  You couldn't write that. I said that.
• 21:33
  How funny would it be if we saw Ali Baxter walk straight and
• 21:35
  there's Ali Baxter standing there and we just scream at Ali
• 21:37
  Baxter's bedroom window and caught live on camera it.
• 21:40
  Must be an awkward day. It worked.
• 21:41
  One of three guys coming. It was very quick to get us into
• 21:44
  the bar, but. Everyone there, everyone there,
• 21:49
  that's a big joke with him now, yeah.
• 21:50
  Allie backs are very, very kindly.
• 21:52
  He gave his 50. Year old Inver.
• 21:54
  Gordon. Dangerous.
• 21:58
  I made a three drum lineup as well.
• 21:59
  We picked 3 drums deliberately, 3 distilleries that three drums
• 22:04
  that Scott would not find in America.
• 22:06
  So I think there was a Bonington, there was Muscat,
• 22:09
  Bonington, Muscat, Bonington, Muscat, and there was King,
• 22:14
  Lassie, King Lassie. New Quebock in this creation 7
• 22:17
  What do you think of? It lovely.
• 22:18
  Really, absolutely loved it because.
• 22:19
  You like pretending? You like smoking?
• 22:20
  Well, I gave Quebock in a bit of a hard time at the Taman
• 22:23
  distillery. I think we gave it a bit of a
• 22:25
  hard act to follow. Talk about rhubarb and custard.
• 22:27
  Yeah, lovely. Like reasons I think you said it
• 22:29
  was like it was. I only know I'm sounding like I
• 22:32
  know because I kept everything together.
• 22:34
  I've been editing this all day today.
• 22:35
  So I did get custard off it. I did that about custard and
• 22:39
  today this is where things. So basically what we've done is
• 22:41
  we've kind of like set we get, we order our drams, we set the
• 22:45
  camera up and we have a two or three five minute chat about
• 22:47
  what we're drama and how the days going.
• 22:49
  That is until we leave. Sweet right Scott risk
• 22:51
  experience. Then we're intense in Europe.
• 22:53
  Couldn't remember whether we did or not, but we didn't switch to
• 22:56
  the camera. We did switch the camera on for
• 22:57
  walking in and switch the camera on for the drums that we got.
• 23:02
  You went for an Irish whiskey? Yeah, I went for a green spot.
• 23:04
  Just to be really, really different.
• 23:06
  Their current life. Yeah, absolutely.
• 23:08
  We got Cadden heads. What was the Cadden heads?
• 23:09
  It was 25 year old Cadden heads, was it?
• 23:11
  It was 25 fancy 1 heads. Again.
• 23:13
  We didn't talk about it and that because I can't remember too
• 23:15
  much and we got a mystery malt. I don't remember.
• 23:18
  Well, you got to say chat. You want to say something just.
• 23:20
  Gonna say who was working, who served you?
• 23:22
  I can't remember, I was hazy. It's no.
• 23:24
  They're bad in there because I used to go to inside a lot when
• 23:27
  I was living that side of town and I'd always go there and be
• 23:30
  like just here for one 1 1/2 and then I'll then I'm going.
• 23:34
  And then it was Andy and Andy would always be like and I would
• 23:39
  leave with like not a penny to my name.
• 23:42
  Couldn't figure out how I was getting home.
• 23:44
  And then, but it was busy. It was very busy.
• 23:46
  Still not really can't heads. It was an absolute cracking
• 23:48
  drama. Was it?
• 23:50
  25 year old Cadnet, I think it was leg jig.
• 23:52
  This is what you ordered, Scott. Sorry.
• 23:53
  We got, I ordered it for him. We ordered it.
• 23:55
  I said right, I'm not going to say what the mystery malt is
• 23:57
  because I think it's bad etiquette to announce what a
• 23:59
  mystery malt is of a bar. It was a Thompson brothers
• 24:02
  mystery malt, Thompson Brothers mystery malt.
• 24:03
  So after that we had to hop foot it down to Maltrees walk because
• 24:09
  we had to damn do that taste thing.
• 24:11
  Wow, who? Said by Allen Wardrobe as well.
• 24:13
  Yeah, the ginger boy was there looking after us.
• 24:15
  Shout to David as well. He was there and it was
• 24:18
  fantastic on the line up there with the 12 there.
• 24:21
  What was the IT was the distinction.
• 24:24
  Quarkus Alba. Quarkus Alba distinction exactly
• 24:26
  15/18/21. What do you think of the
• 24:31
  quickest album? American Oak.
• 24:32
  That was kind of the favorite of him.
• 24:34
  I like it. I.
• 24:35
  Like it. A lot of people, a lot of people
• 24:37
  put their hand up. I have to admit I prefer I like
• 24:40
  that because he asked us after the two drams, the Quarkus album
• 24:43
  and the 12. And I have to.
• 24:45
  I'm not influenced by Graham much, but clearly I was here
• 24:49
  Graham, and I think we're the only two to put our hands up for
• 24:51
  the time of the 12. Everyone else went with the
• 24:52
  Quarkus Alba. What's the story with the
• 24:54
  Quarkus Alba? What's the?
• 24:56
  Good question, American Oak season of all the Rozzo Tam do,
• 25:00
  but it's all American. Oh, OK, so it's obviously all
• 25:03
  the Rozzo because they're always official ball things at all the
• 25:05
  Rozzo, but it's got this vanilla it's got that's kind of like
• 25:08
  like character. Let's see bothered about 48% as
• 25:11
  well. It's good.
• 25:11
  Is that bigger rarity American oak seasoning?
• 25:14
  I mean, from what I've seen it seems to be quite a big mix
• 25:17
  these days. Yes, as a big mix for Tam do
• 25:20
  now, but that's as far as I'm aware that's the only
• 25:22
  exclusively American Oak release they've done in a long time.
• 25:25
  Obviously it's still all the Rozzo, but it's yeah, no, but.
• 25:28
  You're still going different. Yeah, sure.
• 25:30
  They call it distinct Tambu distinction.
• 25:32
  Quercus Alva. Something about it I, I, I I
• 25:36
  didn't dislike it. But maybe it wasn't Tam do for
• 25:38
  you. I don't know, at the end of the
• 25:40
  night, I mean really nice to have the 21 again. 21's, a real
• 25:45
  really, really, really nice draft.
• 25:46
  I have the 18 I really like, but I I like the 15.
• 25:49
  I really like the fact I came away thinking, you know what, my
• 25:51
  favorite the drama. I'd go back to 15.
• 25:54
  What's your Scott? And you should.
• 25:56
  I mean, I like that distinction because it's something I would
• 25:58
  never find. But I mean, back home, 15 is
• 26:02
  probably my favorite that I've had.
• 26:04
  Yeah. I mean the 21 was a treat for
• 26:06
  sure 21. You.
• 26:07
  Said before we started recording, Scott.
• 26:09
  I mean if you gave that to 100 N Americans, that all were
• 26:13
  McAllen, Glenn Levitt fans. They would no longer be McAllen
• 26:15
  or Glenley fans. Yeah, because Tom do is just,
• 26:18
  it's a belting DRAM. Yeah.
• 26:20
  And I know I've gone about it a lot.
• 26:21
  But the but then the one thing is because the one thing that I
• 26:24
  really that really sort of blew me away a wee bit was the smell.
• 26:27
  They got the smell of the 21 box.
• 26:29
  Remember that? Oh, yeah, Yeah.
• 26:30
  So they've scented the smell. Yeah, scented the box.
• 26:34
  It's like smoke. So because it because they point
• 26:37
  out in the Tam do 21 that Tam do does use peated malt.
• 26:41
  But everyone always goes ourselves included, always goes
• 26:45
  shit, I didn't realize Tam do did peated stuff.
• 26:47
  And I think that's a nod. If you smell the inside of the
• 26:49
  box, they've deliberately made it where it smells like it was
• 26:52
  that but not. I mean, the whiskey tastes
• 26:55
  better than the smell. Exists I guess.
• 26:57
  Well, it does, but it was good. But then after the tasting, you
• 27:00
  know, just. Go for the scratch and sniff I
• 27:01
  guess. Yeah, exactly.
• 27:03
  After the whiskey shot, we had to go to some kind of more down
• 27:06
  market venues. One of the places you have to
• 27:08
  wipe your feet some are we dive bar.
• 27:11
  I mean, The thing is there was smoke.
• 27:12
  See, we just thought we would check in on the place because we
• 27:14
  heard that the manager was away on holiday.
• 27:16
  And when we arrived, there was smoke coming out the bottom of
• 27:18
  the door. And the place was, I mean, it
• 27:20
  was mental. The staff had their shirts
• 27:22
  untucked. There was glassware lying
• 27:25
  everywhere on the table, guy wearing jeans under his kilt.
• 27:30
  I said I don't have anxiety so please don't.
• 27:34
  We went, Scott to the bar. We were welcome, Scott.
• 27:37
  What do you think? It was obviously very different
• 27:39
  to the rest of the bars that you'd visited.
• 27:43
  Yeah, it was very different. I think if I hadn't been with
• 27:45
  these two, if I'd gone in by myself, American, you know, then
• 27:49
  they probably, you guys there are so used to.
• 27:53
  Yeah. Well, no, you kind of, you kind
• 27:55
  of probably have an assumption of how Americans are going to be
• 27:58
  walking in there, I would say, right.
• 28:00
  I would say that Ross. Has his own accent when
• 28:02
  Americans walk in. But that kind of tailored
• 28:04
  experience of kind of the guys are so.
• 28:06
  I mean, they're great about that.
• 28:08
  I've I know it's a squeaky chair and.
• 28:09
  I no, no, I'm looking. Good, you're good.
• 28:11
  OK, anyway, so I. So what do you what do you
• 28:13
  think? But no, it's a great, it's a
• 28:15
  great barn, you know? What I mean?
• 28:17
  We're very like well, looked after Curtis was there making,
• 28:20
  making sure we were kids. Well, well, well, we're well.
• 28:23
  Then he said you're barred. He said you're barred in any
• 28:26
  game. Almonds and chocolate I.
• 28:27
  Drown of Glenn Farklas, 30. From the from the Graham Kilgar
• 28:34
  vault. Yeah, with your old name and.
• 28:36
  Everything. Yeah.
• 28:37
  There's another Graham Kolgar. He's just never been.
• 28:41
  Licking his whiskey. You had the 30 year old before.
• 28:44
  No, no. And I love Glenn Farklas.
• 28:47
  I think it's so underrated, you know, I mean, it's like old
• 28:50
  leather chair kind of stuff. Yeah, yeah, it's great.
• 28:53
  There's a crack and drop, probably overpriced for what I
• 28:56
  paid, but anyway, ripped off by a good anyway.
• 29:01
  After that there was only one place we could end the night
• 29:04
  back here. Walked in just moments after
• 29:07
  William. Megan by the.
• 29:08
  Way well, it's 9:45 quarter to 10, just moments out.
• 29:11
  Yeah. That's a 12 hour.
• 29:14
  Shift we were I mean, I'll be honest, right I was knackered.
• 29:16
  We felt like I felt like felt we've held it together really
• 29:20
  well until I watched the last two minutes of us diggers and
• 29:25
  yeah, we we were bashed yeah, but also, but but also we were
• 29:29
  in diggers, as you said, about half nine.
• 29:31
  It felt about half eleven. Yeah, because of, you know, just
• 29:34
  but. Yeah.
• 29:35
  But we got here at the end of that tasting with Woody and.
• 29:37
  Mate William, Megan and Jane St. I have to shout out Moira, who
• 29:43
  diligently collected dry, diverse tramps even though I
• 29:45
  wasn't driving for me, you know, so I can have the whole thing.
• 29:48
  Moira from the dagger. Motor yeah, she, she also got me
• 29:51
  hooked up with the the Jane St. launch party on Thursday night
• 29:55
  right after I got here and so I'm like, oh that's great.
• 29:58
  And I drove over with, you know, Kevin drove us over and dropped
• 30:02
  us off, basically. You met Kev.
• 30:03
  Kevin Cliff, I care for the Yeah.
• 30:06
  Kev's never driving me anywhere. Hey, he gave me he gave me a
• 30:10
  hoodie. He drove me.
• 30:11
  Boom. He gave me a hoodie and then I
• 30:13
  walked in the door. You can actually be an.
• 30:16
  Ambassador for the podcast and the bar.
• 30:18
  Yeah. This bar This bar is the.
• 30:21
  Best. But we, yeah, I mean, I have to
• 30:23
  say. I want bedded here.
• 30:24
  I want bedded in this. Room.
• 30:25
  But well, look, we have to say as well whilst we listen to
• 30:27
  this. This is not for us, yeah.
• 30:29
  Yeah, yeah. Whilst.
• 30:31
  We've been here before. Well, I mean whilst we're
• 30:33
  talking about this, we'll come, we'll shout out Guten tag to oh
• 30:38
  Jurgen is lovely current wife we have.
• 30:40
  We have to mention Jurgen just by, I think, pure coincidence.
• 30:43
  Oh, he tell the story what can? I later found out he's not in
• 30:48
  the Facebook group. He doesn't really do Instagram.
• 30:50
  He hasn't got Facebook. So he hasn't, he doesn't really
• 30:52
  engage with us. But he, he, he, he, he has
• 30:55
  listened to us in his own words since day one.
• 30:58
  Yeah. So I walked in and he was
• 31:00
  chatting away to time behind the bar.
• 31:02
  He was giving him cheek, if we're being honest.
• 31:06
  I walked in, sat down and he took one look at me and said I
• 31:11
  use the famous Angus I I. Fucking belting accent head of
• 31:15
  accent. I listen to your podcast.
• 31:18
  I've been listening to you since day one.
• 31:20
  Yeah. This is quite unreal.
• 31:22
  I'm starstruck. Yeah.
• 31:23
  So I mean I. Just no offense jargon, by the
• 31:26
  way. No, Yeah, Anyway, so am I.
• 31:29
  Absolutely, because I said jargon.
• 31:31
  We're recording, he said. How you recording tonight?
• 31:34
  I said we're recording tonight. The guys will be along in about
• 31:37
  10 minutes. You'll meet everybody.
• 31:38
  Chuck will be here, Ross will be here, Graham will be here.
• 31:41
  Scott. The American ambassador.
• 31:42
  And he's. Got the American ambassador's
• 31:43
  here. So what a guy.
• 31:45
  Thanks for listening. Apologies.
• 31:46
  Thanks for thanks for being sorry for you.
• 31:48
  Personally, he said. But, and you, you must be the
• 31:51
  famous man who built Glyn Kinshi.
• 31:53
  No. That was his first.
• 31:56
  Like he said, this is Ross who built Glyn Kinshi with his own
• 31:59
  hands. How old are you?
• 32:01
  Brilliant So. I asked the gentleman.
• 32:05
  So Jorgen and and. His wife's been to Isla 8 times.
• 32:08
  Well, more importantly him, he messaged me on Instagram today
• 32:11
  right about 1:00 saying I'm sitting in this snug diggers.
• 32:14
  And so he's still here. I know and he said he said I've
• 32:17
  only heard of this bar from your podcast.
• 32:19
  This is the only reason I am here.
• 32:21
  Brilliant. I mean super good, actually,
• 32:23
  Jorgen so kind. He, he, he had a 25 year old
• 32:27
  Thompson Brothers secret Isla and he, he said, you know, take
• 32:31
  this down and pour yourself a DRAM on me.
• 32:33
  Believed to be a 25 year old Lefroy.
• 32:35
  Believed it was it a five year Floyd?
• 32:37
  So yeah, let's let's all enjoy it.
• 32:40
  Yeah, yeah. Thank you so much, Jargon.
• 32:42
  Jargon an absolute. Gentleman, really nice meeting
• 32:44
  you and I hope you have a great rest of your trip in Scotland as
• 32:46
  well. But it's so soft after 25 years,
• 32:49
  right? So I'm.
• 32:50
  Going to stick a bit in there. You can I, I had said to him.
• 32:54
  Let me get you on Instagram messages next time you're in the
• 32:56
  city. I've already got.
• 32:57
  Them great guy and he got the last DRAM of the Glen Elgin 13
• 33:02
  still available on the Woodrows of Edinburgh website.
• 33:05
  There's only limited bottles I think we've sold about, we've
• 33:08
  sold close to 4550 of them. So we're nearly, we're nearly
• 33:11
  out need. To buy some.
• 33:12
  More so get yourself on the website, get that, get that for
• 33:14
  £65 you get posted packaging etcetera.
• 33:17
  But that was so we finished off. I was just going to say, did I
• 33:20
  tell you about my label, my bottle of that that I labeled at
• 33:24
  the event I. Watched.
• 33:26
  That Well, two things we should say.
• 33:28
  Nicole Leslie, this is your. Bottle, Yes.
• 33:30
  Yeah, Nicole. We have it.
• 33:31
  We're not going to get back until you pay the ransom.
• 33:34
  We have your bottle. Yeah, yeah.
• 33:37
  As as been mentioned previously in this podcast, I've taken over
• 33:40
  labeling and glassware and for my new position I labeled mine
• 33:48
  at the event that we had and I I.
• 33:50
  Husband's holiday. For you, I was, I was so cocky.
• 33:53
  I was, I think I was like, don't worry, I've I've done this.
• 33:56
  I know about the label. By the way, forgot to let Megan
• 34:00
  made it so easy for everybody. Just Oh yeah.
• 34:02
  Yeah, yeah. You could.
• 34:02
  Basically, you couldn't. Look at the label on that one.
• 34:04
  It's perfect in every shape or form.
• 34:06
  I fucked it. Like royally fucked it it.
• 34:10
  Was did you go for a Johnnie Walker 20°?
• 34:12
  I wish, I wish it was like too low.
• 34:16
  It's the point where it's like it hit the bit and it's.
• 34:18
  All like. Bubble at the bum.
• 34:19
  And then I thought, then I thought I'd win it back by doing
• 34:21
  the back label. It's about it's about 50° off.
• 34:25
  Really. So that's why you stole Nicole
• 34:27
  Leslies, but I. Fraser soon escaping that and I
• 34:30
  was like, Are you sure? And he's like, absolutely, take
• 34:33
  that. So, Nicole, it's Frazer's fault
• 34:36
  Ross ended. Up with your belt.
• 34:37
  Oh yeah, you. Found the culprit, but you don't
• 34:39
  get it back until you've paid the right.
• 34:41
  Frazer also give me a bottle of Glenn Talker.
• 34:42
  So cheers Frazer, appreciate that.
• 34:44
  Good man. But I should say so we arrived
• 34:47
  back in Diggers just as the Jane St. tasting had just finished,
• 34:52
  come to a close. And they had, oh, there were
• 34:55
  guys from Is it a Coward distillery in Japan.
• 34:59
  God. And they had they had had a,
• 35:01
  they had a great evening. They were special, Sir.
• 35:05
  I mean, we were also, I mean, you know, we were Combawa.
• 35:09
  I can't say combalata. I'm right because you said
• 35:11
  that's good evening. And he just kept saying adios
• 35:13
  amigo all. Right.
• 35:17
  He just keeps saying adios, amigo.
• 35:19
  Looks like me. You don't fucking hit the bride,
• 35:22
  Yeah. Keep my life fan.
• 35:23
  Thanks. Love it.
• 35:25
  But it was great, I thought. So we finished tonight.
• 35:29
  I think you poured the glide you.
• 35:30
  I couldn't even remember that, but it was nice because we've
• 35:34
  one of the last trams told it wasn't my actual last tram, but
• 35:37
  one of the last trams was the Glen Caddon from Jane St.
• 35:39
  Yeah, but the actual last tram that you, you, you got was a
• 35:43
  Glengiri. So it was an 11 year old Cadden
• 35:46
  Heads Glengiri. So I thought I thought what
• 35:49
  would be quite well, I didn't actually think this.
• 35:51
  I just ordered that, but by accident.
• 35:52
  There we were at the Jane St. tasting and we had a Burnside
• 35:58
  next to the can heads. There you go right.
• 36:01
  But well, so the Jay, I should say also a point of order in a
• 36:05
  future episode. I predict, I predict.
• 36:09
  I think this is going to make a mess of this.
• 36:11
  I've got my crystal ball eyes nightmare in the bath.
• 36:14
  But but but but. You should nightmare in the
• 36:23
  bath. Nightmare getting out of the
• 36:23
  bath. My crystal ball.
• 36:24
  My crystal ball anyway, right. A future episode of mine that
• 36:29
  might be happening very soon. In that episode we're having a
• 36:32
  conversation with Sam Simmons about about about Jane Street.
• 36:38
  I point out as Ross has just dozed the microphone receiver in
• 36:43
  there whiskey. But anyway, I point out that the
• 36:46
  Jane Street is single malt, which I'm shot down in flames.
• 36:51
  It's not single malt, blended malt.
• 36:54
  They told us it was single. That's exactly right, Chuck.
• 36:56
  You were paying. Attention.
• 36:57
  Classic. No.
• 36:58
  All anger. Head of former head, former head
• 37:01
  of research. I've got head of dumps is going
• 37:04
  on head, head of German accents Head of German.
• 37:06
  I've got it, got it wrong head. Of Japanese relations.
• 37:09
  I'm hesitant to tell anyone anyone's wrong about anything
• 37:13
  after my role Royal walking gar. What were you calling?
• 37:18
  It royal walking gar walking gar.
• 37:21
  People was at the car company. And are by far sponsorship is
• 37:29
  available. We've literally just done your
• 37:31
  theme tune on our podcast. But.
• 37:34
  Anyway this? Is good off the.
• 37:36
  Rails. So basically about Dane St., I
• 37:40
  really like the Glen Caddon 1, which is meant to be their
• 37:43
  bourbon one. I personally felt it was a nice
• 37:47
  way to end the night because I thought I'd ended the night with
• 37:49
  Glencadam because at 8:00 AM the next morning we were standing
• 37:53
  outside this very pub waiting to be picked up to go to the
• 37:56
  Glencadam and Distillery. I will say Graham, I really
• 37:59
  could have done one extra hour or two in bed.
• 38:01
  Yes, I was not happy. How did you feel at that ATM
• 38:04
  standing outside the Diggers? That's brilliant.
• 38:06
  You're fine. You're a pro.
• 38:07
  I've been in training for this trip.
• 38:09
  Yeah. I was, yeah, we were.
• 38:12
  I didn't feel I had that cup of tea when I got home, but I felt
• 38:16
  okay. But I felt a bit yeah, to me, I
• 38:19
  did it on my neck. To me, the way we paced things
• 38:21
  and we did well, I think that walk up to that big freaking
• 38:24
  hill you got here at. The moment we walked up there,
• 38:28
  but. You said you took that walk to
• 38:30
  school every day. Yeah, that was.
• 38:31
  So you went to school with Hogwarts?
• 38:32
  Yeah, that was us. Yeah.
• 38:33
  Yeah, we. Were we were the Muggles?
• 38:37
  Up at the top of. The Hills.
• 38:41
  We had calves like absolute beasts.
• 38:42
  We had. Like.
• 38:44
  Three different muscles. We did that well, back, back on
• 38:47
  us back as well. But we all, we all went to the
• 38:49
  same school. Yeah, yeah.
• 38:51
  We won't go into a lot of money. Yeah.
• 38:52
  Scarily, we're all in the got that.
• 38:55
  We're all in the. Got that?
• 38:56
  I guess just doing it. Where you are.
• 38:59
  It's for another time, but you're kind of scarily, weirdly
• 39:01
  close with your Hogwarts thing. Anyway, carry on.
• 39:04
  So 8:00 AM the next day we were getting picked up by our driver,
• 39:07
  who I've said is not getting a mentioned because of his
• 39:10
  behavior on in the car. He's like you going to mention
• 39:14
  me in your pod following from Kirkcode.
• 39:16
  It's a good job we weren't recording him.
• 39:18
  Yeah, because he would have been cancelled by about the first.
• 39:22
  He's got 9 fingers. He's a nine finger fruit and veg
• 39:25
  merchant. Nine and a half, nine and a.
• 39:26
  Half 9/9 and 1/2 but he drove us up to Glencadam free of charge.
• 39:32
  Forgot to charge his car. So we had to.
• 39:34
  Stop on the way to get charged up.
• 39:35
  We arrived just 25 minutes late to Glencadam, but I'll tell you
• 39:39
  what the guy's like, I shouted to Cody.
• 39:41
  Cody, Michael up and Darren up at the going looked after us so
• 39:47
  and it's only been open for 12 days by the time we've got
• 39:49
  there, new visitor brands bank and the distillery's been there
• 39:52
  for nearly 200 years, but or maybe 200 years in fact.
• 39:55
  But the 200 years, 25, yeah. Highlight of the track,
• 39:59
  highlight of the distillery, one highlight each.
• 40:01
  Well, I kind of think I know what you're going to say, but
• 40:04
  I'm going to just say it in a way there.
• 40:06
  I know there they have the warehouse there that has been
• 40:09
  converted, converted. I know.
• 40:13
  It's, well, I'll maybe shut up Angus there.
• 40:15
  Are a couple of different warehouse I think I know where.
• 40:17
  You're going, no, there's a warehouse there that has been
• 40:19
  converted into their kind of blending facility for their own
• 40:23
  men, you know, Angus Dunn, Diesel.
• 40:25
  When they, when they blend about 10 huge vats, I mean the size
• 40:30
  and scale of this was incredible.
• 40:32
  This is where they they blend for third parties, etcetera,
• 40:37
  etcetera, just to see that that's the side of the industry
• 40:40
  we probably haven't seen and they're very open about it.
• 40:43
  Very open about it. There's no secrets, no secrets
• 40:46
  apart from the bit you filmed and said.
• 40:47
  Please don't film that and. Then I've got up.
• 40:49
  To the whiteboard which had all the bats.
• 40:52
  Target strength. So there was a wee bit of a
• 40:57
  secret, but apart from that really open about it.
• 40:59
  Really, really cool. Something something I've not
• 41:02
  seen anywhere else so far. It's part of their business.
• 41:05
  I love part of their business and it's cool to see that
• 41:07
  that's. A great answer.
• 41:08
  Yeah, but their business, Scott, I knew that was what Graham was
• 41:11
  going to say. You might be the first American
• 41:12
  to visit Glencaddon. Maybe it's only been open to
• 41:15
  America. Yes, it's been up in 12 days.
• 41:17
  Maybe could be. I just know that.
• 41:21
  Sorry if I steal yours but Dunnage warehouse from 1825 or
• 41:26
  is it? Yeah, from 1820 Original
• 41:28
  Warehouse original. I mean, it was.
• 41:29
  Just 25 Dunnage warehouse. Absolutely.
• 41:31
  I mean, you could scrape that whiskey fungus out, yeah.
• 41:34
  Yeah. I don't imagine you don't get
• 41:36
  much Glencadam at all in Tennessee.
• 41:38
  Well, you know, we used to. I asked my guy, right?
• 41:42
  Because I remember when I first started going to the shop that I
• 41:44
  go to, it was right on the shelf.
• 41:47
  There's a stock Glencadam and it had Jeff's, Jeff's pick a little
• 41:52
  sign on there and he's the owner.
• 41:54
  And so I started trying. I was like, wow, that's
• 41:56
  fantastic. And then he doesn't get it
• 41:57
  anymore. So I texted him right before I
• 41:58
  came here, I says I might be going to Glencat and why don't
• 42:02
  you get it anymore? And he said that the
• 42:04
  distributor, I guess the distributor stopped carrying it
• 42:07
  because it was overpriced for the market or something like
• 42:10
  that. In other words, it was it had
• 42:12
  gotten too expensive for him to be able to sell it.
• 42:14
  And it was, Yeah, before such a great buy.
• 42:17
  You know, it's, it's delicious. It's no back up there.
• 42:21
  I think for the 1st 30 episodes, Glenn Caddom was definitely a
• 42:26
  drama I was always having on the pod.
• 42:27
  I think Caddom. Is arguably the best value.
• 42:30
  Single mom was. Going Oh, and one one of the
• 42:31
  other highlights. Graham, this might be your
• 42:33
  highlight. He's going to steal my little
• 42:34
  highlight, isn't it? He's going to go through all my
• 42:36
  highlights. This might be another highlight.
• 42:37
  Graham. That's the pond.
• 42:39
  No, it's the pond. No, it's not the pond.
• 42:42
  It's not still house. It's the fact that they had a
• 42:46
  very special drama. Mean you enjoyed.
• 42:48
  I was back. I was going to be my one.
• 42:50
  Yeah. Go on then.
• 42:52
  Graham, Utah. Listeners are keen.
• 42:53
  Well, we walked. So there's a there's a drama
• 42:55
  that we've talked a lot about in the podcast, which has actually
• 42:57
  turned into a semi Unicorn DRAM for me.
• 43:00
  And it was the 14 year old cognac.
• 43:03
  Used to go on a great day up. To we were up, we were up.
• 43:06
  We had that. I was, I was and and I'd gone,
• 43:08
  it disappeared that it finished. And then it wasn't until we
• 43:11
  actually walked in and behind the bar, they had all that,
• 43:14
  their boxes and stuff. And I said, Oh my God.
• 43:16
  And Michael said, and I'm going to do an accent here.
• 43:19
  No, our relations. Out of Dutch accents in Dutch,
• 43:23
  No, maybe somebody said, yeah, I think.
• 43:25
  I think we have a couple of bottles.
• 43:26
  Yeah. But what he'd done is what
• 43:27
  Michael had done was when he. He's headed the visitor center,
• 43:29
  really. He's come from Kings Barns,
• 43:34
  worked in five star Hospitality and was brilliant at showcasing
• 43:41
  it, putting it all together. Yeah.
• 43:42
  But what he said was like before they opened, he went to their
• 43:45
  offices down in Coatbridge, Coatbridge and had a real
• 43:48
  rummage around and found stuff that he's like, well, it's no,
• 43:52
  there's no point now. And that's all set and gathering
• 43:54
  dust. We'll take it up there.
• 43:56
  And they had that. They had that and it was an
• 43:58
  absolute crack and drum. But I would say there's so many
• 44:01
  things that first of all, I love.
• 44:04
  You cannot see the stilts from a visitor's point of view, right?
• 44:07
  Because, well, you can see them, but you don't.
• 44:10
  You can't walk past them like you can't.
• 44:12
  Your vantage point's different because you're seeing them below
• 44:15
  your own. They're on Breck's and they'll
• 44:16
  tell you a bit story about that, talk about the line, arm, line,
• 44:20
  arm up the way instead of going down the way, right, to make it
• 44:23
  work as hard as they possibly can.
• 44:25
  But what the other thing was, and again, this is where, and I
• 44:28
  hope it doesn't change because I think it might change over time
• 44:31
  because they've only been doing distillery tours for 12 days at
• 44:34
  the time. By the time we've got there was
• 44:36
  like I'm standing beside the spirit safe and there's just a
• 44:38
  lunch bag sat beside me like at the step it.
• 44:43
  Felt like a very. There's just a chair and a lunch
• 44:46
  bag right beside and you're like that's that's cool because what
• 44:50
  you're seeing is what is actually happening if you walk
• 44:52
  past. I mean, I mean the production
• 44:54
  guys were having a wee bit of a laugh was as well because we
• 44:57
  turned up and they're kind of looking at our watches going
• 44:59
  that's right. There's no half 12 already as it
• 45:01
  was, but it's great. I mean really short fermentation
• 45:05
  times. Probably of all the distilleries
• 45:06
  that we've been to this year, it's the shortest hours.
• 45:09
  I'll. Produce a very fruity character.
• 45:11
  Because of the because of the the the copper contact that they
• 45:14
  go with, they just want to try and get all.
• 45:16
  That I was surprised though. You know, I thought light
• 45:19
  spirit, light fruity character would have longer line arms or
• 45:24
  you know, something and they were just Frankenstein stills.
• 45:27
  Yeah, but just for like, well, that's it.
• 45:29
  So the fact that they're short stills, but what they've done is
• 45:32
  they've got like the line arm going up.
• 45:33
  So actually, he said, he said that it has them or anything.
• 45:37
  I don't think so. He said.
• 45:38
  It has to work really hard. The spirit has to work really
• 45:42
  hard to get the content to get up.
• 45:43
  And they have condensers. As well, They've got shell tube
• 45:45
  condensers. Yeah, yeah.
• 45:46
  And there you go. Shell and tube, shell, tube,
• 45:48
  shell tube. There you go.
• 45:49
  What's that? It's a shell tube.
• 45:53
  Tube in a. Shell, there you go.
• 45:54
  But line arm getting replaced next week.
• 45:56
  That is, we're last people to see that line, arm or not.
• 45:59
  Do you think the short and stubby stills like add to
• 46:02
  viscosity? And then they're generally,
• 46:04
  they're generally A heavier spirit, right?
• 46:06
  Yeah, Oiler, whatever. There's one.
• 46:07
  That's a good point. It's.
• 46:09
  Always had like a really good night.
• 46:10
  Feel like the 15 year olds. Super fruity.
• 46:13
  That's true, that's true. Does coat the cheeks Really.
• 46:15
  Really. Nice, see I would have always.
• 46:17
  I would never have say that. I've noticed Glencadam's
• 46:20
  viscosity before and I prefer Glencadam and bourbon.
• 46:24
  Yeah, maybe when. I would agree with that.
• 46:25
  Really, really long finishes that they.
• 46:27
  Do well they do, because don't do short finishes.
• 46:29
  It's like. For you, I mean you did double
• 46:30
  maturation. 1717 Portwoods is. 6 1/2 years in port.
• 46:34
  Yeah, and it's a phenomenal drop.
• 46:35
  I mean, maybe wouldn't think of it like a McAllen.
• 46:38
  Would you literally really taste the spirit and you try the new
• 46:41
  make? No, we smelt it.
• 46:44
  You tried the new make? He sprayed some in her hands.
• 46:46
  Oh, he sprayed it in her hands. Yeah, because.
• 46:48
  We wanted, we wanted to taste it.
• 46:50
  Traffic that is when you can really, and I'm not an advocate
• 46:53
  for oh, that's a great new make. Well, that just pisses me off.
• 46:56
  But when you when you see the stills and you try a new make
• 46:59
  and you you go, I can kind of get it.
• 47:02
  Yeah. That's interesting, I would have
• 47:04
  thought Eglin kind of had a longer fermentation.
• 47:05
  Time we got we got the new Meg. 48 That's fucking not even
• 47:09
  trying. I mean, we got we got new Meg
• 47:12
  from the spirit safe at Kilcarron.
• 47:14
  Well, Glenn Guile was still ready.
• 47:16
  The Kilcarron pedid run. It was, you know, around 70%.
• 47:21
  It was just so sweet and not harsh at all.
• 47:24
  It was fantastic. You know, it's amazing.
• 47:27
  One thing I'd say as well, another one of it.
• 47:29
  Another semi highlight. Glenc Adam.
• 47:31
  Great cafe. Oh my God.
• 47:33
  The Mac and cheese Mac and cheese, Mac and cheese chips,
• 47:36
  Mac and cheese loaded fries with bacon and black pudding bacon.
• 47:40
  You can you can get as an optional extra on your Mac and
• 47:42
  cheese, bacon and or black butter.
• 47:43
  I think you get a few drums, get a few drums.
• 47:46
  The 13 was a stand out for me because I love the I love it.
• 47:49
  It's the I love the. 13 the. 13 is the gap in production because
• 47:52
  they balled it in 2000 and reopened in 2003.
• 47:55
  So I really like the 15. I can't.
• 47:57
  Banana, you know. 50 distillers favorite I don't think you can
• 48:00
  beat master distillers. Our favorite is the 15.
• 48:03
  I bet the 25 is fucking brilliant.
• 48:06
  Trying 25. We could Scotch things.
• 48:07
  Thank you very much. Yeah, we could have, but we
• 48:10
  didn't try. But we had the 15 was
• 48:12
  absolutely. I'll do code because I love Cody
• 48:14
  Reynolds is not struggling to sell the 10:15 but the 25 is a
• 48:18
  fucking. Ball, I'll tell you what, just
• 48:20
  get on the prices as. Well, blame Cadham.
• 48:22
  Just what? A distillery.
• 48:23
  Yeah, not sponsored or anything like that, but yeah, they looked
• 48:26
  after us. And big thanks to Cody for that.
• 48:28
  Not not until we got up to Bob Dylan's a little bit.
• 48:30
  Yeah, that's right. Yeah.
• 48:32
  Calvin Teller. But also I'd say as well there
• 48:34
  that we've got a perfect day and outside their cooling water,
• 48:37
  which they use a sprinkler system to come in and it's hot.
• 48:40
  The hot water comes out and a sprinkler system into this nice
• 48:43
  little where they've got Fisher, they've got koi.
• 48:45
  Well, not koi I don't think, but I've got car up in a way and
• 48:48
  they said the carp on a call. I've tried the carp, I've tried
• 48:51
  the carp. Well they have had people try to
• 48:54
  take the carp, but have you tried the beef?
• 49:00
  Defeat the bull? I know the big bull this is.
• 49:02
  The Bull. When we're driving up, we saw an
• 49:05
  absolutely massive bull. Oh huge like field themselves?
• 49:10
  Absolutely. Unit of a boat.
• 49:12
  Absolute. Sir, And we, we reckon this bill
• 49:14
  absolutely has to be fed on the draft that's coming out because
• 49:17
  they do use the draft as they said.
• 49:18
  No, a lot of lot of distilleries, the draft goes now
• 49:21
  to biomass. We still want to support the
• 49:23
  farmers that goes to animal feed.
• 49:24
  And I reckon this bill, that truck we saw, I reckon that was
• 49:28
  just going to just just go straight to that bill and he was
• 49:31
  going to have the law. That's it.
• 49:32
  Fantastic. A great day and then we're back
• 49:35
  here. For.
• 49:36
  Drums with Craig Darling was there.
• 49:40
  Moira came along. Yeah.
• 49:42
  We brought a bag paper in. We brought a bag paper in.
• 49:45
  There we are. She she followed the DRAM.
• 49:47
  You've had in the Diggers. What's been your favorite DRAM
• 49:49
  in The Diggers? Man.
• 49:51
  Glen Elgin, 13, he. Said that's come here and you'll
• 49:53
  but. You.
• 49:56
  Still balls and elbows. That's right, and I've tried to
• 49:59
  do that with everything I've. Had library for that.
• 50:01
  So it's, it's been, it's, it's an embarrassment of riches.
• 50:05
  I I, everyone I've had has been something I can't get back home.
• 50:08
  So it's been so great. Yeah.
• 50:10
  You. You you the spring bank 5 year
• 50:12
  old that you were given people at the.
• 50:14
  Yeah, yeah, I brought that from Campbelltown.
• 50:16
  Yeah. I have a lovely job and.
• 50:18
  Actually, you know, not even spoke about the dramas that
• 50:20
  we've had on the table had lots of dams on the table.
• 50:23
  But what we all have and we all have had is a DRAM that you
• 50:27
  brought over for Kev as. Well, Kev, there's.
• 50:29
  A cage bottling. Right.
• 50:30
  Yeah. So the cage, for people who
• 50:31
  don't know, they have this literal cage at Spring Bank.
• 50:35
  It's a, you know, shelf, proper shelves, and the door is like,
• 50:40
  you know, chicken mark type of thing.
• 50:42
  And every morning people line up for that.
• 50:43
  So when the shop opens, it's first come, first serve.
• 50:46
  Fortunately, as far as this eat, sleep, DRAM, repeat, they gave
• 50:49
  us a list and said if you want a cage bottle and get one this
• 50:52
  week and yeah, and pick 1. And so I wasn't really keen on
• 50:56
  that because I had plenty of the other stuff that I wanted to
• 50:59
  get. And so I texted Kev the list and
• 51:02
  says anything you want here. And so he picked the Spring Bank
• 51:05
  port pipe. I think it's a 7 year old maybe
• 51:08
  or a 10 year old. Yeah, it's.
• 51:10
  It's absolutely delicious. And I'm drinking it from the
• 51:14
  yeah. Well.
• 51:15
  The Memphis Symphony Orchestra, Glencairn, which I brought for a
• 51:19
  used guys and this is Kev's, which he, as I have learned,
• 51:24
  just completely puts right behind the bar for circulation.
• 51:27
  That's it. Yeah, it is.
• 51:29
  Because we've got a, we've got a panoply of distilleries and
• 51:33
  yeah, so. Why don't we, why don't we start
• 51:35
  by going, We'll do the drams now.
• 51:36
  So Scott, what have you been dramming tonight?
• 51:39
  Well, thanks to you. Thank you for for buying the
• 51:42
  drams here. The first one is one I've been
• 51:44
  wanting to try for a while which I haven't seen in the states is
• 51:46
  the Glen going White Oak, which a lot of people talk about
• 51:49
  you've. Heard us lecture on about it for
• 51:51
  half. A year, right?
• 51:52
  Right it. Was the first time I had when I
• 51:53
  got back after my trips. Is that right?
• 51:55
  Yeah. Well, you know, one of the
• 51:57
  things I had wanted to do on this trip that I didn't get to
• 52:01
  was to go to Glen Goyne just so I could ask if it was filtered
• 52:05
  through the Heather in an American accent, you know, so,
• 52:09
  and that's another nice thing about coming here is I've been
• 52:11
  able to do lines from Still Game with you guys because none of my
• 52:15
  friends. Will.
• 52:16
  Understand what? You're.
• 52:18
  Talking about. I know.
• 52:19
  I try, I try to get my friends to watch it and they just don't
• 52:22
  get it, you know, so. My wife doesn't understand what
• 52:24
  they say. You know, I swear to God, we, we
• 52:26
  watched it, we went two times through with subtitles and then
• 52:30
  we started the third time, you know, several months later.
• 52:32
  Let's try it without subtitles. Nope, but I'm better with it
• 52:37
  now. But you know, listen to you guys
• 52:39
  and watch the steel game. I I really haven't had a lot of
• 52:41
  problems understanding people here, you know?
• 52:43
  What did you think of the white oak?
• 52:45
  I loved it very much you. Brush your teeth with it right
• 52:47
  that's. A good way to put it, Yeah,
• 52:50
  yeah, yeah, yeah. And then what else?
• 52:51
  And then the second one was this.
• 52:53
  The, I can't remember the name of it is the is the Glenfiddich.
• 52:57
  22 year old was. This the Chinese?
• 52:58
  Really. Chinese market or something like
• 53:00
  that? I believe so.
• 53:01
  Gran something Gran Cortez 22 year old Glenn Finnick 44.3%
• 53:08
  special Sherry finish rare Sherry finish.
• 53:12
  I didn't think it was that special, but I knew it was
• 53:15
  something you won't see again. Well, that's.
• 53:17
  Right. Twice you're enjoying.
• 53:18
  That that's very nice. And if anything, I would say
• 53:20
  that on US guests, yes, people come over to Scotland, they're
• 53:24
  never going to order Glenn Finnick.
• 53:27
  Because. Because you see everyone.
• 53:28
  That's right. So actually to get a distillery
• 53:30
  that you know and you see everyone, you almost would
• 53:33
  easily disregard and try a different special part of what
• 53:35
  would be quite fun. And I've tried it recently as.
• 53:38
  Well you had, I've literally only had the cage bottling and a
• 53:45
  little bit of that Thompson Type I on the back of your spring
• 53:49
  bang fight. Enjoying your spring bang 5 year
• 53:51
  old so much. I saw Kev had a 10 year old
• 53:54
  spring bang recently, a fino Sherry.
• 53:57
  Was just the. Cask strength.
• 53:59
  Really, really nice. Really, really nice.
• 54:02
  But I have to admit, the pork pipe, I enjoyed that a bit more.
• 54:07
  Yeah, that's interesting. You have the rest of the Freud
• 54:09
  25. Yeah, enjoy that.
• 54:11
  Turn it down I. Love have you had Ross?
• 54:13
  Because you've had like you've been.
• 54:16
  Drinking this yank shite for the last two weeks.
• 54:21
  So I had I was had a hunger to drink Scotch also, because, as
• 54:26
  you guys know, I'm not a big Isle whiskey fan.
• 54:27
  No. So that's Bomer that I brought
• 54:29
  over them. Because they don't have sushi
• 54:30
  there. I should have been the best.
• 54:33
  Seafood I've ever had in my life and you're bitching about not
• 54:36
  having. Sushi.
• 54:39
  What are you going to do when I? Love this sushi.
• 54:44
  Shut up, Ross. Brought over there, brought
• 54:47
  over. There's Bomer.
• 54:48
  But the Bomer was quite smoky, right?
• 54:51
  So I was going to hand it out. I just gave it to these big
• 54:53
  cement boys. So I was like hot cock honey.
• 54:55
  And so I've come back and after 2 minutes of being in the bar,
• 55:01
  I've got 4 whiskeys in front of me.
• 55:02
  Yeah, Dom Whiskey Guru. Yeah, I said what should I have?
• 55:08
  So Jane St. Whiskey.
• 55:10
  Yes, the Bourbon cask single malt.
• 55:12
  Single malt. Now are we actually supposed to
• 55:14
  sell it or not? I.
• 55:14
  Think we already have? Yeah, it's quite cattle, even if
• 55:18
  we're not allowed to. It's on the back.
• 55:19
  Yeah. Oh.
• 55:20
  Is it OK? I thought that was absolutely
• 55:22
  gorgeous. Delicious.
• 55:24
  Really, really impressed. Had the cage bottling.
• 55:26
  Thank you very much, Scott. Then I had an Aaron 10, Aaron
• 55:31
  Barley. Brilliant.
• 55:31
  Lovely. That's so great.
• 55:33
  That's I really I like Aaron. Yeah, Aaron Barley, I think
• 55:38
  probably my third favorite place to get Barley behind 5
• 55:42
  Rajasthan. 5 Rajasthan, then Aaron.
• 55:47
  I'll give you. I'll give it to Aaron then.
• 55:49
  I've got a 12 year old cash stream Spring bank, the 100%
• 55:56
  bourbon cask, which I saved, which I saved a big you're going
• 55:59
  up there, but I've not actually tried it yet.
• 56:01
  So and I'm not really actually I'm not really a Big Spring bank
• 56:04
  fan. I never have been a massive
• 56:05
  Spring Bank fan. No, but why not try I've.
• 56:07
  Probably drank more Spring Bank, more Spring Bank in the last few
• 56:10
  days you have in the last few months probably, yeah.
• 56:13
  I've got a big box heading my heading to Memphis from Spring
• 56:16
  Bank but the local barley so good.
• 56:21
  The new one, Yeah, yeah, yeah. So how old is it?
• 56:23
  13 or something like that. I don't think it's even that.
• 56:26
  'Cause it was, it was an 8 year old last year, I don't know,
• 56:28
  maybe an 11 or a 12 or a 13 this year.
• 56:30
  I can't even remember, I can look it up in my notes, but
• 56:32
  there's, I mean, you know, it's interesting.
• 56:35
  We did a, we did a tasting of all the new and forthcoming
• 56:40
  drams from, you know, Spring Bank, Glenn Guile.
• 56:43
  And there was a 30 year old Spring Bank.
• 56:46
  There was 8 year old Kill Karen. There was a long row, I think
• 56:51
  100 proof long row and Hazelburn.
• 56:57
  I forget what the deal was the. H all around.
• 57:00
  No, I, I forget, I, I have to look at my notes, But I mean,
• 57:05
  we're all sitting there going, well, 30 year old Spring Bank,
• 57:08
  you know, and he's like, what was your favorite?
• 57:11
  And all of us pick the kil Karen and he goes, OK, if you have one
• 57:15
  more of these drams, what are you going to pick and almost
• 57:18
  pick the Spring Bank 30 because what the hell are we going to
• 57:21
  have that again? Well, of course the next day we
• 57:23
  did the warehouse tasting. We had 32 year old from the
• 57:25
  Caskey's. Wow.
• 57:28
  So very. Good go at the drums.
• 57:32
  Oh my God. What I'd love for the Facebook
• 57:34
  page is if you could calculate the years of whiskey you've
• 57:37
  tasted on this trip. You know, I started off
• 57:41
  diligently taking notes in my phone.
• 57:42
  It's so funny. Look at some of my tasting notes
• 57:44
  in Campbelltown. Especially because I start off,
• 57:47
  you know, you know, 45% bourbon and this much sharing on, you
• 57:50
  know, this is ABV. And then by the end it's like
• 57:52
  long Rd. Tasting.
• 57:57
  I love it, love it. Chuck, what have you had?
• 58:00
  I'd 12 year old Glen Geary by Finn Thompson finished off in
• 58:03
  Tokai. That's the only time I got and I
• 58:05
  got pint As. Well, well, I have to say we've
• 58:08
  got, we've got some, oh, you've brought, you've got a drum spot
• 58:11
  as well. But we've got, we had mail.
• 58:13
  You've got mail. Oh.
• 58:15
  Boy, stop. Why are you?
• 58:17
  Why are you doing that? This is AI picked this up at
• 58:21
  Good Spirits Company in Glasgow, which is right across the street
• 58:24
  from Potsdale. Well, now we're across.
• 58:26
  Yeah, it's cross street from SMWS, but it's around the corner
• 58:29
  from Potsdale, right? Yeah, this is a teaspooned N
• 58:34
  Highland blended malt Scotch whiskey, and it's got cats on
• 58:39
  the label. Any guess what that might be?
• 58:41
  So we think it might be Dora. Must be you are incorrect.
• 58:48
  Nay points prick. Nay points prick.
• 58:52
  Nice 8-9. So Cline leash was a teaspoon
• 58:57
  with any idea? I think it's, I think it's Rura.
• 59:01
  I think it's I think it's the giraffe one.
• 59:05
  Oh yeah. 'Cause that was another one.
• 59:07
  They had a teaspoon. You're.
• 59:10
  So sad. Even I know that I didn't know
• 59:12
  that. I'm sorry.
• 59:13
  Well, I'll put that. I'll put that so.
• 59:15
  They had. They had a teaspoon.
• 59:17
  They had. A.
• 59:19
  Teaspoon giraffe one there which was amazing but was but it was
• 59:27
  way more. What's the percentage here,
• 59:29
  Scott? This is I don't have my glasses.
• 59:31
  48.5. Thank you so much.
• 59:34
  Right. Well, we've got.
• 59:35
  Thank you very much. I'm going to get Angus to open
• 59:38
  this. Christmas come early.
• 59:40
  Let me unbox it. Great.
• 59:41
  Is it an unboxing? I think there's a lot of got a
• 59:45
  few other things here. This smells great, but.
• 59:49
  You sent us this gram before. I you open it, you'll find out.
• 59:51
  Open it and I'll find out. OK?
• 59:53
  I've also got to bring these out.
• 59:54
  This is this is future potential sponsorships here.
• 59:58
  Hopefully, but it's actually as a gift.
• 1:00:00
  It was a gift after a conversation that we had on the
• 1:00:03
  podcast. I've been, I think if I know
• 1:00:05
  what it is. Thank you.
• 1:00:08
  Angus, you're the head of box opening.
• 1:00:10
  Here we go. This is great listening.
• 1:00:14
  Get the MSR on this. ESMR. ESMR. Oh.
• 1:00:23
  Right. Oh, no.
• 1:00:25
  Oh, no. Oh, no.
• 1:00:26
  There's a message on the bottle that says yeah, but I'm not
• 1:00:30
  really good at reading handwriting.
• 1:00:31
  So it's Glen Turner. Yeah, and it says a wee dose of
• 1:00:35
  PT maltiness. Enjoy.
• 1:00:40
  There we go. There we go.
• 1:00:42
  Do you want me to tell you what it is?
• 1:00:43
  I shall wait till you try it. Well, let's.
• 1:00:44
  Let's. Let's try it.
• 1:00:46
  Stephen Woodcock. I believe so.
• 1:00:48
  OK, let's try this first, whilst we also whilst we also.
• 1:00:53
  I think it's that I think. It's obviously burden, right?
• 1:00:56
  I'm going to say yeah, yeah, I have to apologize.
• 1:01:00
  This is very kind, Steven. Thank you.
• 1:01:01
  So I have to apologize here. I think I know who these have
• 1:01:05
  come from. Yeah, so this was handed to me
• 1:01:07
  on our night. Yeah, who?
• 1:01:09
  Who handed it to Ross? Lovely Jen.
• 1:01:12
  I think it's Neil Trappers. I think it is Neil Trappers,
• 1:01:15
  definitely as Neil trippers who gave us our previous samples.
• 1:01:18
  And I made a fool of myself by saying how much I love the inch
• 1:01:20
  murdin. And I was like, do I actually
• 1:01:22
  love inch murdin because I've given Lock Loman a hard time.
• 1:01:24
  Yeah, 4/4 samples here, right? I love it.
• 1:01:27
  I think. It's great.
• 1:01:29
  What we'll do is if we've got we've got go and grab our clean
• 1:01:32
  glass Angus out of there. I'm a fan of Lock Loman.
• 1:01:36
  Yeah, it's dirty in a good way, I think.
• 1:01:38
  There's a clean glass I will pour a little driving.
• 1:01:40
  There's a massive amount of variety and they do, that's
• 1:01:42
  true. But we had that petered green,
• 1:01:45
  yeah. Petered green hey.
• 1:01:47
  Do we have here diggers? The is is is a multi bar 100%
• 1:01:52
  malted barley but they do it in the column still.
• 1:01:54
  Oh yeah, they single grain from them.
• 1:01:55
  I assume they will have that here.
• 1:01:57
  I love. That I'm going to try that if.
• 1:02:01
  Copper coated column still single grain whiskey made with
• 1:02:04
  100% malted barley. That sounds amazing.
• 1:02:07
  Genuinely, really, really good. Still the last of Angus.
• 1:02:09
  As well, and I would argue itch burns great Croftenga, it has
• 1:02:13
  the ability to be fantastic and to be really shit, and I think
• 1:02:17
  that's great in itself. It's a real.
• 1:02:19
  Picker mix, right? How are we bang on the nose of
• 1:02:21
  that Graham? Have we bang on the nose?
• 1:02:22
  Of that petered maltiness, do you get?
• 1:02:26
  Well, I get them all. I get the maltiness.
• 1:02:28
  I know what it is. But I'm going to get Rosted.
• 1:02:30
  Try this, Ross. Try it.
• 1:02:31
  You try this. Yeah.
• 1:02:32
  Have a look at sample #2 here. It's a big enough pour.
• 1:02:37
  We are not interested for the blind taste that to see what
• 1:02:39
  you. Think we're not walking out of
• 1:02:40
  here tonight lads? So doesn't smell that smoky.
• 1:02:43
  Doesn't smell that smoky. I can smell the molten.
• 1:02:45
  I got the molteness A. Lot so there's a bit of frazzles
• 1:02:47
  on the nose, I guess. Drink it, see what you think it
• 1:02:50
  is, because I know what it is. It must be Glenn Murray if it's
• 1:02:55
  come from Glenn Turner. Might be always try as well.
• 1:02:59
  Oh, Glenn Turner's a guy. No, Glenn Turner is a company
• 1:03:03
  that owns Glenn Murray. All right.
• 1:03:05
  Come from Stephen Woodcock, who's a guy.
• 1:03:07
  I say. Maybe Glenn Turner wasn't.
• 1:03:08
  It's like a caramelly coffee. What?
• 1:03:10
  Do you mean it doesn't smell peethy?
• 1:03:13
  No, you know, you do get a better Smokey this, but no, it's
• 1:03:16
  actually that. Smells like a fucking car tire.
• 1:03:18
  And I definitely opened up. It didn't smell like that.
• 1:03:20
  I am a huge fan of that. That is ridiculously good.
• 1:03:23
  That's like Smokey toffee. Right.
• 1:03:26
  That is absolutely where does it come from?
• 1:03:27
  It's come from Glenn Murray Give.
• 1:03:29
  Me. Give me.
• 1:03:29
  It's gonna be Glenn Murray, right?
• 1:03:31
  Yes, OK, let's Pete it and then. What am I looking for?
• 1:03:35
  Cash type here or something? Glimmer does Pete it though.
• 1:03:38
  Yeah, it. Smell it tastes like where it's
• 1:03:40
  original, like dipped in tar it's.
• 1:03:43
  Absolutely. That's a wanky taste in though
• 1:03:46
  it's. Super, I've got.
• 1:03:48
  I've got another clue I can give you.
• 1:03:49
  I've not tried that. Yet that's awesome.
• 1:03:51
  That's an amazing, absolutely incredible drum that's really
• 1:03:53
  medicinal, yeah. Graham's gonna like.
• 1:03:55
  It I'm a huge fan. Of public image.
• 1:03:59
  How can you not? How can you not know where that
• 1:04:00
  is guys? Come on.
• 1:04:03
  Glen. Murray, it's Peter Glen Murray,
• 1:04:04
  it's Peter Glen Murray. I couldn't tell.
• 1:04:06
  Am I going to have to give you the final clue?
• 1:04:07
  What are you looking for? It's.
• 1:04:09
  Not whiskey, it's. A spirit.
• 1:04:11
  It's the spirit, the Maple spirit Drink, Yeah.
• 1:04:15
  It's a heated version. Yes, yes.
• 1:04:17
  What holy? That is so basically.
• 1:04:21
  It's in a Maple. It's in a Maple syrup cast.
• 1:04:22
  Yes, Maple cast. Is unusual spell maybe
• 1:04:25
  incredible? Jesus people said it and a cask
• 1:04:29
  which is illegal in Scotch for the spirit of space side and if
• 1:04:34
  I love me I've. Got more competed.
• 1:04:36
  Version Oh my God, Stephen Woodcock.
• 1:04:39
  I hope that if that should release.
• 1:04:41
  I bow to. Just give it, I guess a whiskey
• 1:04:42
  gas up by me because that was that's the most exciting I've
• 1:04:45
  ever seen. Like a kid.
• 1:04:47
  I'll tell you what. It's still sticking to.
• 1:04:48
  The body some wacky tasting. I can safely say this is the
• 1:04:51
  second best spirit drink I've ever had.
• 1:04:53
  There you go, very close behind the Glen Elgin 30 Spirit drink
• 1:04:57
  which is available. Not available, not.
• 1:04:59
  Only £65. 6565 and you. Know what, 65 LB.
• 1:05:05
  And we're actually calling it whiskey this time.
• 1:05:07
  But no, look, I tell you what, Steven, Wow.
• 1:05:09
  Because he messaged me saying I heard you guys talking with Sam
• 1:05:13
  Barber on the pod that you had BX SPX.
• 1:05:17
  Yeah, he said that. He said about how there's a
• 1:05:21
  pitted version of that. We'd said is that we've never
• 1:05:25
  had that. That sounds amazing.
• 1:05:27
  I thought you guys would have got that instantly, but
• 1:05:31
  obviously. So tasty.
• 1:05:32
  But that's going to be a Highland Pete, I guess, right?
• 1:05:35
  Yeah. Yeah, well, yeah.
• 1:05:36
  I mean, I would buy a bottle of that tomorrow.
• 1:05:38
  There you go, 100%. I think on our reaction you
• 1:05:41
  should probably be sent two or three bottles.
• 1:05:42
  I don't think so. Oh my God.
• 1:05:45
  I. Think you ship to America?
• 1:05:47
  Because I'm not. No, we didn't.
• 1:05:48
  No, there's not bottled a petered 1.
• 1:05:50
  Yeah, they have. Did they?
• 1:05:51
  Have they both at the same time as the?
• 1:05:53
  Unbeated one fuck. How come they get?
• 1:05:55
  How come nobody ever got that in the pub?
• 1:05:57
  Well, I know. Well, I don't know.
• 1:05:58
  Help you get your get your finger out.
• 1:06:00
  Yeah, Guy. Oh, that's fantastic.
• 1:06:05
  Honest. I mean, I'm banned from buying
• 1:06:06
  whiskey at the moment. That's a spirit drink.
• 1:06:08
  It's lovely, I tell. You what?
• 1:06:11
  That's a cracking. They tell you what that is.
• 1:06:13
  That's exactly what you need after Christmas.
• 1:06:15
  Dinner, I didn't know they even done a peated 1.
• 1:06:18
  And by the way, and it kicks the arse at the the unpainted 1.
• 1:06:21
  Yeah, 100%. Let's say it's just.
• 1:06:23
  I'd say that's yes, definitely. Any wanky dish notes for the
• 1:06:26
  sriranga? Show we just had one from Chuck
• 1:06:29
  Werther's original dumped in tart.
• 1:06:30
  Brilliant. I don't think that's why I can.
• 1:06:33
  Think. I don't think I'm going to top
• 1:06:35
  that, Graham. I do get the, I'm just.
• 1:06:38
  Over here existing to be honest with you.
• 1:06:41
  But you are the master of the wanky tasting, yeah?
• 1:06:43
  I do get. That you were the OG wanky
• 1:06:45
  tasting. Since he was 12, yeah.
• 1:06:47
  Yeah, yeah, and the Smokey baby mother.
• 1:06:50
  How did it taste it? And she'd slap me.
• 1:06:58
  Love it. Did you put trouble to it?
• 1:07:00
  Yeah, what's that? Is that sample #2?
• 1:07:03
  No, this is sample #2 that we've.
• 1:07:04
  Got I've just cleared up. But you can't know, Are we
• 1:07:07
  supposed to try these blind? Are we supposed to just sample
• 1:07:09
  them? I mean, first of all, Neil
• 1:07:10
  trippers. Okay, let's do #2 first number
• 1:07:13
  one first. Yes, but it says a 2/3 and then
• 1:07:20
  nothing. So we'll start with a here.
• 1:07:24
  That's. An interesting coding system
• 1:07:26
  you've got there, Neil. So a clean glass.
• 1:07:29
  Start start at the beginning. Of a I'm not sure you'll have
• 1:07:32
  had this distillery before, Scott.
• 1:07:34
  OK. Start with yourself.
• 1:07:38
  This is 59.7%. Oh yeah.
• 1:07:41
  That's interesting. I didn't pour enough in there.
• 1:07:44
  Like pour more? And I'm working tomorrow I'm
• 1:07:46
  going. To drive tomorrow.
• 1:07:48
  Yeah, so and I was a slim 10 yesterday, so this is not
• 1:07:52
  looking good for me. I'm not going to buy any bottles
• 1:07:56
  that be bottled tomorrow. Yeah, yeah, yeah.
• 1:07:59
  Trying after you, Scott. I mean, this is going to be shy
• 1:08:05
  compared to what I've. That's what that's what.
• 1:08:07
  That's a hard act to follow. But I mean, let's go.
• 1:08:09
  It's tasty, but my God. Yes.
• 1:08:14
  Any any kind of idea what it could be?
• 1:08:16
  So this is hard. No, I just had a cold the last
• 1:08:19
  couple of days so I'm not to my usual.
• 1:08:22
  I like that I got a better sulfur on it.
• 1:08:25
  That's true. Get a better sulfur and those
• 1:08:26
  better sulfur and the power got very connect cooperate I.
• 1:08:30
  Don't like it? I can see why I'm out of my
• 1:08:33
  opinion. Very like.
• 1:08:37
  Chlorine. Like swimming pool chlorine
• 1:08:38
  Vibes. Yeah, a little.
• 1:08:39
  Bit like that, but that's nice. We were walked into a hotel, it
• 1:08:41
  was selling the chlorine and we're back.
• 1:08:44
  We nearly spared and done being really spared.
• 1:08:46
  Nearly sacked off Glenn Callum for a spa so.
• 1:08:48
  Sample EI like screams had to be taste you like it.
• 1:08:53
  Yeah, finish is a bit strange, but I like the pilot feel.
• 1:08:55
  I I don't dislike that, but I never.
• 1:08:59
  It is weird but someone never sis is an Annandale 6 year old
• 1:09:02
  first fell olaroso WTB. I think you're going to say WTF
• 1:09:08
  the. Whiskey.
• 1:09:10
  WTB. WT the whiskey Bros or something
• 1:09:13
  like that? I don't.
• 1:09:14
  Know Annandale's not something we see back the.
• 1:09:16
  Whiskey broke away. TWB.
• 1:09:19
  Yeah, I don't see Annandale back on the.
• 1:09:21
  Essentially. So Annandale's part of the Jane
• 1:09:23
  St. as well, right? Woodrow's I I know that I tried
• 1:09:27
  one and somebody. Annandale was one of the Oh,
• 1:09:30
  Bob. Cutting.
• 1:09:31
  Bob cutting shut. It's Bob.
• 1:09:32
  P Yeah, they've done Bob cutting He.
• 1:09:35
  Messaged me when I was at pot still.
• 1:09:37
  Try that guy. Annandale thing, yeah.
• 1:09:41
  Right. Yeah, I'm, I'm going to try to
• 1:09:43
  visit the Whiskey Shed in the summer.
• 1:09:45
  OK. Oh yeah.
• 1:09:46
  But the current wife and I are going to England and then we're
• 1:09:49
  going to wind our way back up. I'll see if people you know
• 1:09:52
  haven't heard of Scott. You kind of maybe don't
• 1:09:55
  understand why he's our U.S. ambassador.
• 1:09:57
  You've got to join our Facebook page.
• 1:09:59
  Yeah, absolutely. And the.
• 1:10:00
  Facebook. Group and actually very early
• 1:10:02
  days I think this is some of the best content that's come from
• 1:10:06
  where she showed his podcast started with Scott smears house
• 1:10:08
  tour whiskey collection because you inspired.
• 1:10:12
  The keyhole through the keyhole. Through the.
• 1:10:15
  Keyhole Yes, you did. It's over there somewhere, I
• 1:10:20
  think, or it's under great. It's under your secret.
• 1:10:23
  Sorry, sorry. Yeah, I was.
• 1:10:24
  Just because I had something, I was going to accentuate this.
• 1:10:28
  Going to hear from. Please, please, please continue.
• 1:10:31
  Please continue. I just thought, and for us, do
• 1:10:34
  you know, Scott, it really meant quite a lot for us because it's
• 1:10:37
  the first time we had heard not only it was great you were
• 1:10:41
  getting involved here from the other side of from North
• 1:10:43
  America, but the we notes and the we kind of this guy's, this
• 1:10:48
  guy's actually listened to us. I crop us in.
• 1:10:51
  Then there was current wives. And then a very and then you've
• 1:10:54
  started new memes for that. Actually, Susan, your current
• 1:10:57
  life. That's the onion from that which
• 1:10:59
  I believe it's probably perfect. Here's what she did.
• 1:11:05
  Shut up Ross. And so you may or may not have
• 1:11:07
  seen that around the Wishy Story.
• 1:11:08
  Social media, it's a universal message.
• 1:11:14
  And you know, it speaks well to your character that you, you
• 1:11:18
  have taken that as, as your, your mantle in life.
• 1:11:21
  I love it. Yeah.
• 1:11:22
  Listen, unfortunately it's I've not.
• 1:11:24
  You're not. I got to say, someone so young,
• 1:11:26
  your knowledge is you. Know I'm glad you said.
• 1:11:31
  I'm coming, I'm coming right back down.
• 1:11:32
  Don't worry, don't worry, don't worry.
• 1:11:34
  I'm coming. Right back.
• 1:11:35
  Down This is a difference between Scottish people and
• 1:11:38
  American people. You.
• 1:11:38
  You say your friends from people you.
• 1:11:42
  Are does that taste familiar to you, Scott?
• 1:11:44
  Because you have had this before?
• 1:11:46
  There's a big clue. Oh, Oh no.
• 1:11:50
  That's a good fit me on that man I I caught out of the blue out
• 1:11:55
  of the blue when I. Was.
• 1:11:56
  No, you haven't before the wrong one.
• 1:11:58
  Oh, no, you have. Yeah, you.
• 1:12:00
  Know. No.
• 1:12:00
  No it hasn't. Is that you know?
• 1:12:02
  4 fucking three. Anyway, you've not had this
• 1:12:04
  before. You've not had this.
• 1:12:07
  You've had a, but you've all right.
• 1:12:08
  OK, anyway. Anyway, I was just saying, you
• 1:12:11
  know, a lot. And then, you know, you also let
• 1:12:15
  us know a lot. So Susan would hear me in the in
• 1:12:19
  the kitchen with my earbuds in, I'm, you know, doing the dishes,
• 1:12:24
  you know, and some sort of when you'd be interrupting and I'd be
• 1:12:27
  like, shut up, Ross. She's like, why do you keep
• 1:12:28
  listening to that? And so, but I do think that you
• 1:12:32
  have become quite a thoughtful interviewer for the most part.
• 1:12:35
  Well, I appreciate it. And I think, you know, what's
• 1:12:38
  the most amazing thing about this podcast after two years is
• 1:12:42
  Angus has tremendously consistent contributions that
• 1:12:45
  nobody else would ever get. That's right in between me and
• 1:12:48
  Graham B Graham. I'd argue me and Graham could
• 1:12:53
  have a podcast about almost anything because we just.
• 1:12:57
  I've tried. I've tried to the other podcast
• 1:12:59
  you. Know, we just told.
• 1:13:01
  Our day out, you know, it's just like, yeah, there's so many
• 1:13:04
  layers to to what? I mean, I was like, I was
• 1:13:07
  telling them, I feel like because I started listening to
• 1:13:09
  day one as well. I think.
• 1:13:10
  Was it you that did the Reddit post?
• 1:13:12
  Did we decide? I think it might be.
• 1:13:14
  And so I, I saw it's like, here's a new whiskey podcast.
• 1:13:18
  Check it out, you know, and so I started listening right away day
• 1:13:21
  one. And, and yeah, it's just like, I
• 1:13:25
  feel like what I was saying almost like we've grown up
• 1:13:28
  together, you know, so because your journey has kind of been
• 1:13:32
  the same as my journey. And you brought in all these
• 1:13:35
  people, you know, a lot of whom I saw at Mother Superior at the
• 1:13:40
  Jane St. launch on Thursday night.
• 1:13:41
  You know, I walk in and there's Mark, Mark Thompson, the whiskey
• 1:13:45
  zaddy. Whiskey zaddy, right.
• 1:13:47
  I've seen that with the whiskey Dougs.
• 1:13:49
  Yeah. And you know, and you know your
• 1:13:52
  your buddy from Bevy there Lori Black, you know which.
• 1:13:54
  Is again. Well, wait a nice we talk, Yeah.
• 1:13:59
  I think. We were having with some some
• 1:14:01
  sort. Yeah, Greg Erkin, he came right
• 1:14:03
  up. I just got bored.
• 1:14:05
  What but I was. The funny thing, I didn't
• 1:14:07
  realize that party was for people in the trades.
• 1:14:09
  You know, I was wearing my souvenir Kill home and Fleece
• 1:14:12
  Fest. Everybody's coming up.
• 1:14:14
  Oh, you're kill home. And I'm like no.
• 1:14:17
  What we were having there was a Madeira cask, I can tell you
• 1:14:20
  that. How sure ago Ladner Halez, I
• 1:14:23
  think it's. Bladner.
• 1:14:26
  Oh, it could be, you know, Yes, or.
• 1:14:29
  I'm still not really sure. Lad Ladner Ladner Halleys was
• 1:14:34
  like mayonnaise but Halleys Hackleys something in game.
• 1:14:38
  Definitely sample #3 definitely a Madeira sample number. 3 was
• 1:14:43
  a. Material cast, we try that for
• 1:14:45
  sure. You try and decipher that had
• 1:14:46
  sample yeah. And we've had sample 3, yes.
• 1:14:50
  Right. However, I now have sample 2 in
• 1:14:53
  my hand. Oh.
• 1:14:55
  Oh, I know what it is. I fucking know what it is.
• 1:14:58
  Such great knowledge, the power of you.
• 1:15:03
  It's a. Strange independent bottling and
• 1:15:04
  they've done loads of like you've you'll have seen this
• 1:15:10
  name Blad Nahashi. I don't know.
• 1:15:12
  OK, so distillery based out in like somewhere in the Hebrides
• 1:15:16
  and they've not produced any of their own whiskey yet?
• 1:15:20
  Soap suds. I get soapy.
• 1:15:22
  I don't like it. I'm.
• 1:15:24
  Not slightly creamy mouthfeel, but not not a huge.
• 1:15:28
  It was not if not. Yeah, we have enough.
• 1:15:30
  I'm going to be honest. I'm finishing up.
• 1:15:32
  Yorguns and it's annoying because I usually really like.
• 1:15:34
  Madeira so good. I usually really like Madeira
• 1:15:37
  Castle. Undisclosed Highland.
• 1:15:38
  Western, yeah, it's a bad data, but it's not a bad, it's not a
• 1:15:43
  bad whiskey. Sample #2.
• 1:15:44
  So we've got a 3/2. A3 and two.
• 1:15:48
  Right. Now, Scott, you have had this
• 1:15:51
  before. You have had this before and by
• 1:15:52
  the way, it is not as good as I remember, but it is still bloody
• 1:15:56
  good. Really getting together has seen
• 1:15:59
  what this is. I know what this is, I don't
• 1:16:01
  know what this is. I'm looking forward to having
• 1:16:03
  trying it. I'm hitting that I.
• 1:16:04
  Have don't pass that. I'm hitting that I have a bit of
• 1:16:06
  a call to each pass. It's just like.
• 1:16:08
  Secondhand classes, what you're going to do?
• 1:16:10
  Yeah, yeah, yeah. There's no job up on the line.
• 1:16:14
  Who had fish for? Supper Garlic garlic baguette
• 1:16:18
  for my lunch. Again.
• 1:16:19
  I'm getting out. You go first thing.
• 1:16:26
  It's kind of young, right? Top this up.
• 1:16:30
  Do you think this is the kind of thing you may have purchased a
• 1:16:31
  bottle of Scott? Because I think it is.
• 1:16:34
  Oh, you. Think it is.
• 1:16:40
  I'm in no state to guess. The Plantation.
• 1:16:43
  Hey, listen, man. This is something that I would
• 1:16:44
  say I don't know how he's got a sample of it and we are lucky to
• 1:16:48
  try it and we've been given a few samples of it.
• 1:16:51
  Interesting. It's lovely.
• 1:16:55
  Child's care and deep thought here.
• 1:16:58
  Yeah. I am, in fact.
• 1:17:00
  Do you know something? Go on, it's not as good as it.
• 1:17:02
  This is the first time. We, we had it.
• 1:17:03
  We've had it already this week. How about this week?
• 1:17:07
  Well, that really narrows it down. 252 stories.
• 1:17:13
  I don't think you've had that before, Chuck.
• 1:17:16
  We've not had this exact you. Like this hostility?
• 1:17:18
  What's your thoughts? I really like it.
• 1:17:21
  It's like kind of, I don't want to say something too wanky, but
• 1:17:26
  it's really wanky. It's like Raspberry Ripple ice
• 1:17:29
  cream with tons of brown sugar on top.
• 1:17:34
  I'm getting nod of approval. This may be my I'm sorry, go
• 1:17:37
  ahead. There is there is a Raspberry
• 1:17:39
  ripple kind of sweetness. Sweetness.
• 1:17:40
  Really. That's really lovely, but I
• 1:17:42
  don't know what that is, but it's great.
• 1:17:43
  I don't know what that is either.
• 1:17:45
  That is a bottling that it's not available.
• 1:17:47
  In the UK? Is it an art in America?
• 1:17:48
  It's an art in America. Oh, USA.
• 1:17:53
  Yeah, USA. This.
• 1:17:55
  Is the one I drove 600 miles round trip to see.
• 1:17:58
  Lapscott. OK, that that tells you tells.
• 1:18:01
  You how much of A con? Is tasty though, but unless you
• 1:18:06
  still said that's young. But you're right, no.
• 1:18:08
  Do you have a bottle art? America, 2024.
• 1:18:11
  I do. I drove to Saint Louis.
• 1:18:13
  From no, that's 2024, yeah. We've had 2024.
• 1:18:16
  That's true. This is, Yeah.
• 1:18:18
  So this is not. This is not the new one.
• 1:18:20
  So what's? That before No, we don't this
• 1:18:22
  last years. 2024. Superb.
• 1:18:26
  All right, So that's the. 25I. Totally agree.
• 1:18:30
  Saw Terrance. Raspberry repo I don't.
• 1:18:33
  Think I don't think it's pizza. I'm not sure.
• 1:18:35
  That it's this one. This one is.
• 1:18:37
  I don't know what it is but the 25 is mostly peated sauterin and
• 1:18:42
  one cask of ex bourbon unpeated. That's.
• 1:18:44
  Why I thought that we had because we had because basically
• 1:18:47
  the the the last behind the bar Mother Superior, we had the
• 1:18:51
  Sauterne Cask Arden American on Friday, but she said this is
• 1:18:54
  basically Arden America. Was it the peated or the
• 1:18:57
  unpeateds it? Was peated the.
• 1:18:59
  One that we had. Yeah, she said.
• 1:19:01
  This is basically, this is basically what they use for
• 1:19:03
  Arden America. That's right, with the exception
• 1:19:05
  of just that one, the bourbon. Yeah, yeah, that's right of ex
• 1:19:08
  bourbon. So yeah, there we go.
• 1:19:10
  Right. We've had, that's absolutely.
• 1:19:13
  Super one, we've had a three two and then this is not a number or
• 1:19:18
  a letter on it. Yeah.
• 1:19:19
  So this is going to be, this is undisclosed.
• 1:19:23
  I'm screwed because I'm. OK, right.
• 1:19:27
  Scott Isn't it fun, though, Scott, You know it.
• 1:19:29
  Is the best this? Is.
• 1:19:31
  Yeah, this is nice. This is pretty.
• 1:19:35
  Straight away. Straight away if.
• 1:19:36
  I I'd actually don't look what that says.
• 1:19:38
  Let me not see it. I've seen that, so do.
• 1:19:41
  You know what it is from what you've seen.
• 1:19:43
  I know what I say. OK, no, but like, you know what?
• 1:19:45
  You see it and you. I know.
• 1:19:47
  You've heard of it. I've heard of this.
• 1:19:50
  Yes, that's all. This is very familiar.
• 1:19:53
  I know when I hear what this is. I know when I hear what this is,
• 1:19:55
  I'm going to know what. It is.
• 1:19:56
  There's a kind of parent drop. That's a big call.
• 1:19:59
  Yeah, that's a good shot. Are you looking?
• 1:20:01
  At me. I'm matured in Madeira barrels
• 1:20:04
  and Sherry casks. I've had that one.
• 1:20:07
  So that was 2020. Four.
• 1:20:10
  Yeah, I was lucky enough to have one of them, the belfry Ian.
• 1:20:14
  Knows. I know, right?
• 1:20:16
  I'd. Say I would say unfortunately
• 1:20:17
  the nose is better than the palette on this one.
• 1:20:20
  I like the palette that's. The case of 99% of whiskey for
• 1:20:22
  me. I know, but noticeably the
• 1:20:25
  palette was. Hello.
• 1:20:30
  Hello. How are?
• 1:20:31
  You. Covered the front row and
• 1:20:33
  whiskey. I've got a wet knee.
• 1:20:41
  After after a a long night. It's a little soft.
• 1:20:44
  Yeah, I would agree. After a long night of drams in
• 1:20:47
  Campbelltown and the guest house, everybody started doing
• 1:20:50
  their Richard Patterson impressions.
• 1:20:53
  It was. Yeah, cover to.
• 1:20:54
  The car a roller. Scott, a roller can Good time.
• 1:20:56
  What's that? Let's eat it.
• 1:20:58
  Hello, how are you? And then you have to Chuck it
• 1:21:04
  over your shoulder and all. That kind of shit.
• 1:21:05
  Most expensive carpet in the world, So we're here.
• 1:21:08
  So you've obviously had a few distillery.
• 1:21:09
  Trips still just so far. Can I tell you about a recent
• 1:21:13
  trip to Boveny? Well.
• 1:21:14
  First of all, we've got to first of all.
• 1:21:17
  Decide for what this is. Yeah, so I've poured.
• 1:21:18
  It's good. It's tasty.
• 1:21:20
  Oh, you're sorry. Oh, you've poured a lot of it.
• 1:21:21
  Yeah, you've. You've put a lot of it.
• 1:21:22
  Suggestions. You've.
• 1:21:23
  Had a look, it's a Blair Apple. What 14 Blair, Apple 1446.1%.
• 1:21:29
  I was just. I was just yesterday.
• 1:21:31
  Sure, you were there yesterday. We start.
• 1:21:34
  Ribby as we start on the back, no.
• 1:21:36
  I've never heard of. That, you know, that was a great
• 1:21:38
  tour at the very end. In the beginning, it was Diageo
• 1:21:43
  special, yeah. But at the very end, you know,
• 1:21:47
  so the tour guide, but she had the Edinburgh Whiskey Academy
• 1:21:51
  little badge on. And this summer I had lots of
• 1:21:54
  time down. I was like, I'll do something
• 1:21:56
  online, kind of like, you know, see if I can boost my knowledge.
• 1:21:59
  And that was the cheapest 1. So I did the first level and I
• 1:22:02
  was like, hey, I've got one of those.
• 1:22:03
  But I only did the first level. I could tell hers is the second
• 1:22:05
  level. It's good.
• 1:22:05
  You're more. Qualified than me.
• 1:22:07
  Oh yeah. So yeah, sure, I'm more
• 1:22:08
  qualified than you. I'm not.
• 1:22:09
  I've not done any of those courses.
• 1:22:11
  Well, you don't need to because you know everything,
• 1:22:13
  motherfucker. I don't know, you know,
• 1:22:15
  motherfucker. I'm actually, I'm actually more
• 1:22:19
  for the motherfucker. Motherfucker on the board.
• 1:22:23
  Memphis motherfucker. All right, so anyway, but so she
• 1:22:28
  can't. I mean, it was, I mean it was
• 1:22:31
  like the more exclusive tour or whatever.
• 1:22:34
  I mean there was like a 30 year old player I thought there,
• 1:22:37
  which was great. But it's good, isn't it?
• 1:22:39
  I've always loved it, but I can only find it independent
• 1:22:41
  bottlers in the States, right? They don't even have it.
• 1:22:44
  Apparently they can't even they don't, they're not licensed to
• 1:22:47
  sell single. That's what I learned yesterday.
• 1:22:49
  They're not licensed to sell single ball in the States.
• 1:22:51
  So anyway, so at the end of the tour, it was like me and five
• 1:22:57
  French people and my God, those people are so freaking
• 1:23:00
  beautiful. I was like, I was just like.
• 1:23:03
  And they hate Americans, notoriously.
• 1:23:06
  Goodness, sorry. You know, I've, I've, I've, I've
• 1:23:09
  take it as a point of pride that I'm at least in this group and
• 1:23:14
  some other groups, I'm one of the least loud and obnoxious
• 1:23:18
  people, which to my friends who know me back home will come,
• 1:23:23
  that will come as quite a surprise.
• 1:23:24
  Bonjour to the to the. Friends but anyway, so so, you
• 1:23:27
  know, we got to the end of this tasting and most of them had
• 1:23:30
  never had whiskey before. She did a great job leading them
• 1:23:34
  through, you know, the production and how you know how
• 1:23:36
  to taste and everything. And so everybody's getting up to
• 1:23:38
  leave and she goes Scott, hold back, hold back, you know, and
• 1:23:42
  so they leave and she gets out of value in 21.
• 1:23:45
  It's one of the special release yeah 1 of this year's Diageo I.
• 1:23:49
  Think it. Was this one.
• 1:23:50
  It's fantastic. It was amazing.
• 1:23:53
  And then she poured me. She's a big Mortlock fan.
• 1:23:56
  She poured me a Mortlock 16. What did you think of the Dalian
• 1:24:00
  21 Special? I loved it.
• 1:24:01
  Loved. I loved Dalians.
• 1:24:03
  Again, another disorder. I've only had an independent
• 1:24:06
  violence. Yeah, you know, so that was
• 1:24:07
  fantastic. He's got to try the Flora and
• 1:24:09
  Fauna 16 before you go home. It's a fucking building.
• 1:24:11
  OK? I'm sure he has it in here.
• 1:24:13
  Yeah, yeah. Sorry, we have we're.
• 1:24:16
  Running out of time? Yeah.
• 1:24:16
  Thank you to Neil Trippers for thank you, Neil.
• 1:24:18
  What was our favorite? An American, probably for me.
• 1:24:21
  Oh, we are in America. I thought I quite liked the
• 1:24:23
  words I did like. The I like the word.
• 1:24:25
  A2 and the non numbered or non lettered?
• 1:24:28
  I don't know that about a massive fan of three.
• 1:24:30
  OK. Yeah, because we had three in
• 1:24:32
  the second, right. OK.
• 1:24:33
  Yeah, very good. Thank you very much, Neil.
• 1:24:34
  That was very kind. Yeah, thank you very much.
• 1:24:36
  And thank you for Steven Woodcock as well for sending
• 1:24:38
  sending them in. Great for and to Jurgen.
• 1:24:40
  And to Jurgen as well for 20. Five that was.
• 1:24:43
  That was my favorite today. No, Ross, you quickly, you went
• 1:24:49
  away to, you went well. You weren't quickly up north,
• 1:24:51
  but you went on a great Balveni tour.
• 1:24:52
  But it's just where we have. I've just had the best tour in
• 1:24:55
  my entire life and I can't even. Really.
• 1:24:56
  Because you've been to a few distilleries.
• 1:24:58
  Right. I think I've done about 60.
• 1:25:00
  Really. And this tops a lot and.
• 1:25:02
  I'd been to Balveni before, oh wow.
• 1:25:05
  But on this tour, Sean from based out of London Balveni
• 1:25:09
  Ambassador. We met him.
• 1:25:11
  What a great guy. Yeah, we met him at the Balveni
• 1:25:13
  facing at the whiskey shop, so. Refreshing for whiskey
• 1:25:15
  Ambassador for such a historic and brand to just be.
• 1:25:18
  He's so open. And some of the tour, some of
• 1:25:22
  the people that are on the tour flew up from London, had never
• 1:25:25
  been to a distillery before. Yeah, yeah.
• 1:25:27
  Julia, the general manager of the pot still Nice.
• 1:25:30
  And me, who were like, that's going to be fucking awesome.
• 1:25:33
  And we've been to however many facilities and Julia's a
• 1:25:35
  fountain of knowledge, so we already knew we were going to
• 1:25:38
  have a good time. We got to see the cooperage on
• 1:25:41
  site. I've heard of the cooperage on
• 1:25:43
  site. Never been there, Master Cooper,
• 1:25:46
  who'd been there since 1969. Nine years.
• 1:25:48
  Friendship has a print, has master before him and been there
• 1:25:52
  for 60 years. There's over 100 years of
• 1:25:54
  coopering between two of them. It's unbelievable.
• 1:26:00
  Tried the 25 which I've had before, tried the 30 with how
• 1:26:02
  many 30 managers? It's a fucking piss take with
• 1:26:05
  the price. I love it, I love it.
• 1:26:07
  I just love it. And then Steve, how do?
• 1:26:10
  You get ready do these things. Save at the five farms.
• 1:26:13
  Yeah, put your rack up a bill. I'm never smoking cigars.
• 1:26:19
  I don't smoke. Kennedy.
• 1:26:22
  Yeah, one of these guys came up from from London and he runs a
• 1:26:27
  place called the George Private Members Club.
• 1:26:28
  People up all these cigars, £120 a cigar.
• 1:26:31
  Well I'll suck on a bit for a bit.
• 1:26:36
  Had the 40 year old Balveri 7 1/2 grand a bottle.
• 1:26:40
  Not as good but really cool tracks.
• 1:26:42
  I've never had Balveni 40 before and I always loved Balveni and
• 1:26:46
  so just an amazing trip, Great access.
• 1:26:50
  There's one distillery I want to go to more than any other
• 1:26:52
  distillery in Scotland now and it's Convolmore.
• 1:26:56
  So Convolmore is closed right? But Convolmore is now.
• 1:26:59
  Where they have lots of warehousing.
• 1:27:01
  Convolveries now Balveni's warehousing and they say, and
• 1:27:04
  we're walking through and have a look at Gomolmore and he says,
• 1:27:07
  you know how they say off? Well, warehouses, it's got
• 1:27:09
  better for everybody. It's like that's the special one
• 1:27:12
  really. So just to get into.
• 1:27:14
  That I know somebody else that would quite some.
• 1:27:18
  Crazy stuff in. There show.
• 1:27:19
  Up with microphones in a weekend.
• 1:27:22
  Get it anywhere. If anyone wants to invite us up.
• 1:27:25
  A brilliant to William Grant and sons.
• 1:27:26
  They know how to do it, they do it so well and stole above any
• 1:27:31
  12 Portwood. But the 30 was just.
• 1:27:33
  It reminded me how much I love it.
• 1:27:34
  Fantastic. Mountains there as well, Ross,
• 1:27:36
  you get. 20% of production as well.
• 1:27:38
  Nice. Just pretty be.
• 1:27:40
  Admired, you know. When you look at the size of the
• 1:27:42
  production, yeah, 20% right. We are a fast approaching that
• 1:27:45
  time. Scott, I don't know if you have
• 1:27:47
  been prepared for this, but you've listened to enough
• 1:27:48
  episodes where I didn't have to warn you what we have to ask our
• 1:27:51
  guests at the end of every episode of your What 3 Drams.
• 1:27:54
  Any 3W's that have any kind of story or meaning associated to
• 1:27:58
  you. Scott, what is your first DRAM
• 1:28:00
  of your, What, 3 Drams? So I anguished over this, to be
• 1:28:05
  honest, but because there's so many and three is not so many.
• 1:28:11
  Yeah, but I hate to be prosaic and go along with so many people
• 1:28:15
  on the podcast, but lagable in 16, Yeah.
• 1:28:18
  Was my gateway. Whiskey.
• 1:28:20
  That's the one. And I think.
• 1:28:22
  It's a gateway. For so many people.
• 1:28:24
  I mean, you know, and also, you know, I started drinking
• 1:28:29
  spirits, you know, in the late 80s, early 90s when I was in
• 1:28:35
  Mexico with really nice tequila. And I came back here and I got
• 1:28:38
  got into single malts and I was like, OK, that's fine.
• 1:28:41
  That's fine. And then I like a bull and it's
• 1:28:43
  just like a smack in the face in a good way, kind of like happy
• 1:28:48
  beers were starting to be a thing back then too, you know
• 1:28:50
  what I mean? So, you know, we're so strong
• 1:28:54
  flavors, you know, And I grew up in the South, finished my
• 1:28:59
  undergraduate degree in southwest Louisiana, where
• 1:29:01
  there's a big Cajun influence of spicy food and hoppy beer.
• 1:29:05
  Fake flavors. That's right, Jambalaya and
• 1:29:07
  gumbo. Oh.
• 1:29:08
  Dude, if you had my jambalaya gumbo, you would like you'd
• 1:29:12
  you'd never go back home, man. It's good stuff.
• 1:29:15
  So, so yeah, so lack of bullen and it was a big and dad gateway
• 1:29:20
  and so was this. Kind of 90s you were drinking
• 1:29:24
  Lagoville in 16. Or yeah, yeah, yeah, yeah.
• 1:29:26
  And then it was kind of always my, it's always, I had a bottle
• 1:29:30
  in the shelf, you know, pandemic hit and everyone started
• 1:29:35
  drinking, you know, so I put in an order to the liquor store for
• 1:29:39
  Lagoville. No, we're out.
• 1:29:40
  And I'm like, what? Because everybody's drinking,
• 1:29:43
  right? What else do you have?
• 1:29:45
  And then he recommended Port Charlotte.
• 1:29:47
  And I'm like, oh, this is very nice, you know, what else do you
• 1:29:49
  have? Well, there's this hard bag and
• 1:29:51
  I'm like, that's the Artbeg really grabbed me at that point.
• 1:29:55
  So I just kind of like really went nuts on ILA at that point,
• 1:29:58
  right? Can we still?
• 1:29:59
  Go back to our lag of the 1:16. Interestingly, not as much as I
• 1:30:02
  used to. I mean, I love the one of your.
• 1:30:04
  What few drums because of how important.
• 1:30:06
  Because of, because it was a gateway for me, right.
• 1:30:09
  But I, I love the, you know, the those 12 year old special
• 1:30:14
  releases they do every year, especially the one a few years
• 1:30:17
  ago with a lion on it. That was amazing, you know?
• 1:30:20
  Yeah. So like a woman then?
• 1:30:22
  Great, great whiskey. Yeah, yeah.
• 1:30:24
  Eureka Whiskey. I love that story of you already
• 1:30:27
  liked Spirits. That's true.
• 1:30:30
  Was it hard to move from drinking really good tequila to
• 1:30:32
  getting into Scotch whiskey? Here's the thing.
• 1:30:34
  Have you always been in Tennessee?
• 1:30:36
  Yeah, I I drank, OK. I did drink bourbon and you
• 1:30:41
  know, my go to before I really got into Scotch whiskey was
• 1:30:44
  Gentleman Jack, you know, and. Did you have a friend that got
• 1:30:46
  you into Scotch or somebody that?
• 1:30:48
  You're no are. You just really your own
• 1:30:50
  journey. Yeah, it was again through lag
• 1:30:53
  of all. I always went back to lag of
• 1:30:55
  all. And that was my, that was my
• 1:30:57
  fancy drink. Nice.
• 1:30:58
  Yeah, you know. Nice.
• 1:31:00
  I mean I am currently collating. I'm trying to what I have done
• 1:31:04
  for the last week and 1/2 as I've been going through the
• 1:31:07
  transcripts of every single episode that we've done.
• 1:31:09
  I wish I'd started doing this in every 10 episodes.
• 1:31:13
  Because it would have. Been a lot less work but through
• 1:31:15
  the wonders of ChatGPT and trying to put it to use rather
• 1:31:21
  than coming up with like recipes or something like that.
• 1:31:24
  What I've done is downloading every single episode and I have
• 1:31:28
  to use a piece of software that I then send the MP3 file into
• 1:31:31
  the software which will transcribe and transcribe it and
• 1:31:37
  time stamp it. And then what I can do is I can
• 1:31:39
  copy I could download that as a TXD file, stick it into ChatGPT
• 1:31:44
  and it will give me a full summary of the every single
• 1:31:47
  episode and it will time stamp everything.
• 1:31:49
  So the point being is once I've finished doing all this, I want
• 1:31:51
  to be. Able to all the like your own
• 1:31:52
  stories together. I could just say like I want
• 1:31:54
  every single story associated with but but what what it's
• 1:31:56
  doing as well as I'm saying, can you collate every single
• 1:31:59
  person's what, three draft? Because it's in the book, right?
• 1:32:02
  But there's no actual, you know, So it's like what I can say is,
• 1:32:06
  and then I don't know how I managed to do it, but yeah, like
• 1:32:08
  I'll say I'll be able to say if you find like if I could put it
• 1:32:11
  online somewhere and you find Lagoville in 16, you can see how
• 1:32:15
  many other people have had their, what, 3 drams as
• 1:32:19
  Lagoville in 16 and some of the stories.
• 1:32:21
  And I bet you a penny to the pound the majority of those
• 1:32:23
  stories will be. It was my gateway whiskey.
• 1:32:25
  It was a whiskey that got me started.
• 1:32:27
  It was the first whiskey I ever had.
• 1:32:28
  Is that right? But now you don't like peated
• 1:32:30
  whiskey. I used to say I like lag of Old
• 1:32:32
  16 'cause I wanted to like whiskey you.
• 1:32:34
  Wanted to be cool. So I, I wanted my, I want to
• 1:32:37
  have, I want to have that with my dad.
• 1:32:38
  I want to have that conversation.
• 1:32:40
  And so I'd like 116. I said, Oh yeah, that's great,
• 1:32:43
  but I think I used to pretty much hold my nose and drink.
• 1:32:45
  I'm going to appeal to your Scottishness here, OK?
• 1:32:47
  As an American, I'm going to appeal to your Scottishness.
• 1:32:49
  You know, peated whiskey is so much a part of your tradition
• 1:32:53
  because the British Navy came in and absolutely, you know,
• 1:32:57
  deforested this country for their their warships back in the
• 1:33:00
  early 1800s. That's what I'm saying.
• 1:33:02
  You know, I let you say that. I don't say that.
• 1:33:04
  Wheels away from the door. So, you know, so that was a,
• 1:33:09
  that was a fuel source. That's how they drive their
• 1:33:11
  Burling, you know, So you're drinking tradition, you're
• 1:33:14
  drinking. Fuck the British, fuck the
• 1:33:15
  English. And when I go, when I go to
• 1:33:17
  Isla, when I go to Isla, I love it.
• 1:33:21
  Once it's then I love it. I gotta say watching your Bevy
• 1:33:24
  videos with Laurie I'm amazed because you always talk about
• 1:33:28
  not liking peated whiskey but but you have great solo tasting.
• 1:33:32
  The thing with Smokey whiskey is now I've been able to get beyond
• 1:33:35
  the peak. Yeah.
• 1:33:36
  And so I understand it better. When I was I was five years into
• 1:33:39
  working in whiskey. He's.
• 1:33:40
  Just like me and he's really good at pretend and I've had. 2%
• 1:33:43
  of the whiskey I drank was peated, so my palate was just so
• 1:33:46
  immature to it. Great first story.
• 1:33:48
  What's the second DRAM, Scott? So second So the first time I
• 1:33:52
  came to Scotland was 2 1/2 years ago with my current wife and I
• 1:33:57
  should explain to my friends who are watching for the are
• 1:33:59
  listening for the first time. Current wife is a running gag on
• 1:34:02
  this show is how we all describe our spouses and it has nothing
• 1:34:09
  to do with any kind of permanency of said
• 1:34:13
  relationships. Well.
• 1:34:16
  Well, yourself, Angus. Newly newly newly married Angus
• 1:34:20
  here. All three of us have been
• 1:34:22
  married in the last. Two.
• 1:34:23
  Anyway, so my current wife and I.
• 1:34:25
  Came my current wife did threaten me with divorce this
• 1:34:27
  morning because she thought I'd put an empty packet of batteries
• 1:34:31
  back in a drawer. Divorce were they?
• 1:34:36
  I would. I would divorce.
• 1:34:37
  She was like, my fucking mouse isn't working and he'd put an
• 1:34:40
  empty packet of batteries back in.
• 1:34:42
  The drawer I was like. No, no, no, no, no.
• 1:34:44
  There are batteries. They fell down in the back of
• 1:34:46
  the drawer. Divorce off.
• 1:34:50
  The divorce was in later a suddenly because she found a
• 1:34:52
  battery. So second DRAM, second DRAM, we
• 1:34:56
  came 2 1/2 years ago. And the reason we came, I had a
• 1:34:59
  kidney transplant, you know, now 7 1/2 years ago, but it was five
• 1:35:05
  years before that trip. And the doctor, I had a, a
• 1:35:10
  disease called IGA nephropathy is autoimmune disease that
• 1:35:14
  affects the kidneys. And the doctors have said, you
• 1:35:17
  know, if you don't get a transplant, you'll be dead
• 1:35:20
  within five years. And I had a friend who I met on
• 1:35:24
  the golf course, Dustin Lehman, shout out, who was an amazing
• 1:35:30
  match for me and he gave me a kidney.
• 1:35:32
  Good Lord, incredible. Right.
• 1:35:34
  How much did you beat him on the golf course?
• 1:35:35
  He doesn't have to put anything anymore, right?
• 1:35:38
  He said I beat. Him he gets, he gets on the
• 1:35:40
  green, that's good so. What an amazing thing.
• 1:35:45
  To get friends. What a great friend.
• 1:35:46
  But anyway, so for the fifth year anniversary when I'm
• 1:35:50
  supposed to be dead right, we were talking about what to do to
• 1:35:53
  celebrate and I was like, well, I really like whiskey and I
• 1:35:56
  really like golf. So I mean Scotland, right?
• 1:35:59
  And so that's what we did, started saying injuries.
• 1:36:02
  I got on the old course because I wrote them a sob story about
• 1:36:05
  my kidney and hey, I won the ballot.
• 1:36:07
  It was great you. Know.
• 1:36:11
  But anyway, so anyway, so but then we went to Iowa.
• 1:36:13
  We were on Iowa for a week and amazing even though they don't
• 1:36:17
  have sushi. A week's too long on.
• 1:36:20
  Ayla No. No.
• 1:36:21
  I could sushi, but. I swear to God, it was amazing
• 1:36:25
  and not just for the whiskey, it the the people and just the
• 1:36:28
  serenity of it all, but on the actual day of the anniversary, I
• 1:36:33
  had two tours that I scheduled. Morning was Bruccolotti.
• 1:36:36
  The afternoon was like and so doing the warehouse tasting at
• 1:36:41
  Bruccolotti in the morning and you know they started with a,
• 1:36:44
  you know, Bruccolotti from the all from the cast, a Bruclotti
• 1:36:48
  Port Charlotte Octomor. The Octomor was a 7.3.
• 1:36:52
  Now Octomors are usually aged for five years this and had been
• 1:36:56
  in the cask another seven years. It was a 12 year old Octomor
• 1:36:59
  7.3. At the time the oldest octomor
• 1:37:01
  ever, I think. I mean, this is like, yeah.
• 1:37:04
  And and I think it was still from Jimmy Kewan's era.
• 1:37:07
  So. And I just remember they put in
• 1:37:10
  the glass and the tears on this thing.
• 1:37:12
  It was. I mean, it's like they poured
• 1:37:13
  Maple syrup in this glass and I just get chunked up.
• 1:37:18
  I just remembered sitting there thinking, I'm alive and I'm
• 1:37:22
  drinking this whiskey, you know? Yeah.
• 1:37:24
  And it was just brilliant. It was amazing.
• 1:37:27
  What a life. That's it.
• 1:37:28
  And you're drinking something that nobody else will have
• 1:37:30
  tasted it in that state 100. Percent it's.
• 1:37:35
  And that's an optimal that's bottle previously that they've
• 1:37:37
  kept stuff for you're in a warehouse, you're on Isla
• 1:37:40
  drinking whiskey, which has become an important part of your
• 1:37:42
  your person as well, right. And that can be an important
• 1:37:44
  part of your story. Just tell me the friend that
• 1:37:46
  gave you the kidney. Is he a whiskey fan?
• 1:37:49
  He's a whiskey fan, he likes Jameson, that kind of stuff.
• 1:37:52
  You know which. Is perfect.
• 1:37:55
  It's all good. Hey, listen.
• 1:37:56
  We recovered. We recovered from the surgery in
• 1:37:58
  my living room, and I remember calling my doctor.
• 1:38:01
  I hadn't. I hadn't, I hadn't had alcohol
• 1:38:03
  for a a few years when I had the I just wanted to kind of cleanse
• 1:38:07
  everything. And I called my doctor after the
• 1:38:10
  surgery. I'm like, I can have whiskey
• 1:38:11
  now, right? And he goes, Oh yeah, you can,
• 1:38:12
  you can totally handle that, you know, So I've got a lot of stuff
• 1:38:14
  delivered, you know, and I'm sitting here with my flagger
• 1:38:17
  build and he's sitting there with this Jamison, you know,
• 1:38:18
  some whatever. Brilliant.
• 1:38:19
  Yeah, it's a great. Story.
• 1:38:20
  Well, a great story. Honestly.
• 1:38:22
  Yeah, and, and our listeners really go up when someone chokes
• 1:38:24
  up on their. I just regarded you're going to
• 1:38:29
  put Octomor 7.3 there, that's the first time.
• 1:38:31
  That's not Octomor 7.3, that's Octomor 7.3 that wasn't bottled
• 1:38:34
  12. Year old.
• 1:38:36
  Left in the cask. There's almost like an unknown
• 1:38:40
  thing with this. What are they going to do with
• 1:38:42
  these old Octomors? It's.
• 1:38:45
  Awesome. Thank you for sharing.
• 1:38:46
  That we're going to. Get to the ailers here.
• 1:38:49
  I know you know I I I was trying to be more well-rounded with my
• 1:38:53
  structuring there, but I like what you like, but I have to go
• 1:38:55
  to my last and I already told you about this today was
• 1:38:58
  standing in that warehouse last week with you know, five of my
• 1:39:03
  new best friends total whiskey geek staying up until all hours
• 1:39:07
  of the night. You know, we sampled Twisty all
• 1:39:09
  day and at Spring Bank and Glenn Guile and Glenn Scotia and then
• 1:39:13
  night everybody brought bottles down that they had brought to
• 1:39:16
  share and. Talk about nothing.
• 1:39:18
  Beat the Glen Elgin. Glen Elgin.
• 1:39:21
  From Spirit drink from Woodrow's of Edinburgh, now available on
• 1:39:25
  the Woodrow's website. But yeah, standing in that
• 1:39:28
  dunnage warehouse at Spring Bank, having a 32 year old
• 1:39:32
  Spring Bank from the with people with whom I had bonded with
• 1:39:36
  people, we just stood there in silence and it was just such a
• 1:39:41
  beautiful. I mean, that's what whiskey's
• 1:39:42
  about, right? Is spear is.
• 1:39:44
  I imagine having that situation with people who were all
• 1:39:48
  probably feeling the same thing you did.
• 1:39:50
  That's exactly right. You know, it's like if I'd had
• 1:39:52
  that by myself in a pub, I'm sitting there and like, have you
• 1:39:56
  guys tried and, and nobody, it would be like people would think
• 1:39:59
  I'm a total dork, but I was. They're dorks.
• 1:40:03
  You know that's a shared experience.
• 1:40:04
  That's part of the thing. It's a shared experience and
• 1:40:07
  like, and also there's something very, very special about getting
• 1:40:09
  whiskey straight from the cast. But I would say you're right.
• 1:40:12
  We're spoiled artists. I know.
• 1:40:14
  We really are. I know, I know.
• 1:40:16
  But I would say like I'd say you'll.
• 1:40:18
  Just hear the Spring Bank. You're right, Angus, in the
• 1:40:20
  sense that's coming straight from the cask and things like
• 1:40:22
  that. But I bet you, I bet you're the
• 1:40:24
  guy that works in the warehouse every single day.
• 1:40:26
  Doesn't get the same feeling of when you're in.
• 1:40:28
  Because whenever we've had whiskey straight from the gas,
• 1:40:30
  we've been in each other's company or been in the company
• 1:40:33
  of other people, and there's a moment where you go.
• 1:40:35
  Jesus Christ, look at each other this.
• 1:40:37
  Is and like you said, Scott, probably everyone's just at that
• 1:40:41
  stage that 2 year old spring back out of the distillery, out
• 1:40:44
  of the warehouse. You're probably all sitting
• 1:40:47
  there quiet because you're going just everyone's taken an but
• 1:40:50
  there's also that. Sorry, but there's also that
• 1:40:52
  special moment when you're at taste in and you've got a mate
• 1:40:54
  across the room and you both drink a DRAM and you go holy
• 1:40:57
  fucking shit. And you both look up.
• 1:40:59
  And you point at each other and you go this and the other guy
• 1:41:01
  goes fucking this. That's right.
• 1:41:03
  That's right. It's like a romantic.
• 1:41:05
  Looked at someone and go on this and the other girl is.
• 1:41:07
  Not really. As much about the company as
• 1:41:12
  about the whiskey. I mean, that's my point, you
• 1:41:14
  know, and that's I got to tell you, that's the beautiful thing
• 1:41:17
  about this podcast is stories, whiskey stories, right?
• 1:41:21
  I mean, I I met, you know, I met Dougie Little up here this
• 1:41:24
  morning when the place open, you know, and.
• 1:41:27
  Was he just getting up? It was.
• 1:41:31
  It was. I mean, I couldn't.
• 1:41:32
  Believe it, this guy. 'S the lady.
• 1:41:33
  Will go SLA couple of boxes of whiskey.
• 1:41:37
  Yeah, he thought he was going to be.
• 1:41:38
  But I mean, we're sitting there, we're talking, and we were
• 1:41:40
  talking about this podcast, how, you know, I love you guys, but
• 1:41:44
  I'm promiscuous about my whiskey podcast.
• 1:41:46
  You know, somebody's talking about whiskey.
• 1:41:47
  I'm going to listen, right, But this is the only one that has a
• 1:41:49
  community like we have and just the connections that we all
• 1:41:54
  make. And as I've said already today,
• 1:41:56
  I feel like I've grown up with you guys as far as my whiskey
• 1:41:58
  knowledge, you know, and it's just, it bothers.
• 1:42:01
  It bothers me how much this whiskey podcast has affected me
• 1:42:05
  and my thinking about whiskey. I enjoy drinking Smokey whiskey
• 1:42:09
  if Angus more than any other person I've ever met.
• 1:42:11
  That's weird. That's strange to me because a
• 1:42:15
  lot, I think for the first eight months of the podcast.
• 1:42:18
  That's so generous of you, that agreement.
• 1:42:20
  Thank you, whatever Angus had a peaty whiskey.
• 1:42:23
  I genuinely would rely on his opinion because I mean who the
• 1:42:27
  fuck's Angus That's. A good point.
• 1:42:30
  That's a fair point. Listen, times me a bit, kill
• 1:42:32
  home and stuff like that. I want to love Go Home, but I
• 1:42:35
  want to understand it. And so that was so fun games.
• 1:42:39
  Fun have you? Games.
• 1:42:40
  Games. When he drinks whiskey he likes,
• 1:42:45
  he likes Evan. But.
• 1:42:48
  He used to have all these preconceived note, these
• 1:42:50
  preconceived, it has to be Scottish, has to be single ball.
• 1:42:52
  He took a fucking highball and I just sell it in Edinburgh this
• 1:42:55
  week, Yeah. That's just like, this is what's
• 1:42:59
  great for us and it honestly. And that's why you've added so
• 1:43:01
  much to it. I mean, I'll be, I'll be honest,
• 1:43:03
  like when we, when we started this, we did say we don't know
• 1:43:05
  where it's going to go. But what we did say was like,
• 1:43:07
  imagine if we, and we didn't imagine this, right?
• 1:43:10
  We didn't imagine that we would be getting gearing up to have a
• 1:43:13
  recording with a guy who's traveled all the way from
• 1:43:16
  America. And for that.
• 1:43:17
  And whilst we're doing that, we're walking in and a German
• 1:43:19
  guy stops us and goes, Oh my God, I can't believe it.
• 1:43:22
  I'm in, I'm with, I see the whiskers.
• 1:43:25
  I'm not being this is this is something that self indulgent,
• 1:43:28
  but the bottom line is never in my wildest streams.
• 1:43:30
  I think that we have a Glen Elgin spirit drink.
• 1:43:31
  For 13 years. But listen guys.
• 1:43:37
  Is it again? We've got get.
• 1:43:38
  Ourselves away because we've been down here.
• 1:43:40
  But listen, thank. You join the Facebook group.
• 1:43:42
  Yeah, join the Facebook group. It's been fantastic, Scott.
• 1:43:45
  This is where it's all come from.
• 1:43:46
  You know, Scott, listen to the podcast jumping on the Facebook
• 1:43:49
  group, deciding to come all the way over to Scotland and now
• 1:43:51
  he's sitting in the Dagger's dungeon last having a drama and
• 1:43:54
  having a chat and it's been absolutely fantastic.
• 1:43:55
  Scott, thank you so much for coming over and seeing us.
• 1:43:57
  I hope you have AI. Hope you had a great time.
• 1:44:00
  I hope you have a safe journey back back up the road.
• 1:44:02
  As we would say, it's been absolutely fantastic.
• 1:44:04
  We've done it again lads. They cheers all the very best.
• 1:44:06
  Slongeva. Cheers, Scott.
• 1:44:07
  Cheers. Cheers.
• 1:44:11
  Cheers. Great to see.
• 1:44:15
  Brilliant. This is great.