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Farm-to-Glass Frey Ranch Quad Malt Bourbon · Aussie Bourbon Lovers

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  Incredible flavours. Even better stories. One pour. Ten minutes. Aussie bourbon lovers
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  sharing bourbon with Australia.
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  It's not really a pop, is it?
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  It's not a pop, it's like a zip.
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  Oh, it's very full.
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  Whoa, that's really full. What have we got here, Dave? This is, uh, I'm sure someone's
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  going to be, oh no, it didn't spill anywhere.
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  It's not my first time pouring out of an aged and old, like, flask. I thought this was only
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  going to do one episode, but that's going to give me, I'm going to be able to get a
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  bit more out of that.
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  He's just poured us a little something out of a tiny...
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  Aged and old little bottle, which means you've sourced this from somewhere else. You could
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  tell me this is anything, Dave, but what are we drinking?
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  We're drinking...
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  Oh, a nice handwritten label.
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  The post-it note that I ripped off when I didn't bring the bottle back. This is a Frey
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  Ranch...
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  Oh, so this is all we've got, like there's no bottle.
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  Hang on, let's not, wait, wait, can I introduce what it is first?
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  Yes.
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  Pod malt, four grain bourbon.
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  Cheers.
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  Cheers.
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  So stop being so disappointed because you've got some in your glass. I did bring some back.
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  Well, I'm excited that you brought me some back, Dave, but I'm a little bit sad that
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  like this is literally it, this, so...
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  You're allowed to be a bit sad about that because it's pretty good this way.
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  Part of me is like, I hope they don't like it, but it's a Frey Ranch, I'm probably going
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  to enjoy it.
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  I've got, there's a fair bit to tell about this.
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  Tell away, Dave.
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  Let's get to that.
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  Just straight up on the nose.
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  Go.
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  What's that?
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  Straight away.
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  Oh, sorry, buttery.
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  Yep.
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  That's what I'm getting.
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  Yeah.
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  I agree.
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  There's also, there's also something else there.
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  Tell us what it is, Dave.
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  Actually, on this hit, I was going to make a comment about this, but actually now I'm
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  like this...
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  Oh, you're getting a different nose than the first time you had it.
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  I'm getting, this is for me, a lot of, I know, we know it's malted right, it's called quad
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  malt.
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  Yeah.
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  You know the malt biscuits?
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  You know when you get the, what are they called, the Arnott's Malty Pack, and they're really
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  flat ones?
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  Yes.
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  But there's all the different shaped ones, and the flat ones are like malt biscuits.
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  Yeah.
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  And then the middle bit of Malteser, that's a malt ball?
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  Yeah.
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  I was going to say like, it's like freshly opened packet of Maltesers in a glass.
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  Oh, that's bold.
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  I'm going to lean into that.
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  I reckon a freshly opened packet of Maltesers is not too bad, because there is a bit of
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  chocolatiness here.
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  Yeah.
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  But you know, it's like you're just getting the smell of it, you're not getting all that
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  flavour that you get with the Malteser, but you definitely, there you go, freshly opened
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  packet of Maltesers.
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  This bottle.
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  In a glass.
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  This bottle.
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  So hang on, hang on, stop, you're judging already.
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  Stop judging.
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  I'm worried.
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  I'm worried about how much I'm going to like it, and that this is the only bit.
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  We've got a bit more on the edge, don't worry, there's plenty more that came from.
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  So Freyranch, can I paint the picture a little bit of what happened, and why we have any
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  of it at all?
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  I know.
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  Business trip.
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  Dave went on a business trip.
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  Business trip to the United States for a conference in Vegas.
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  Yep.
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  Flying to San Fran and go to Redwood Empire, which was great, we'll talk about that another
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  time.
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  Yep.
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  We've got a bottle, we'll celebrate that one.
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  But then you hit up Freyranch.
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  And then I drove, this was like, I've been wanting to go to Freyranch for so long.
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  Freyranch is the bourbon distillery that is, everything is on the farm, and the first time
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  you go visit the distillery and you buy a bottle and you drive out of the gate, it's
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  the first time the liquid, anything inside the bottle, leaves the farm.
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  Like the grains and everything.
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  Everything.
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  Wow.
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  How cool is that?
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  That's fun.
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  The whole thing is made there.
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  And so what you've got in your glass here is four grain bourbon, so they're well known
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  for their four grain bourbon.
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  In this case, it's fully malted, all four grains have been malted.
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  So Coby, who is the master distiller, or the owner, has malted all four grains of it.
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  Wow.
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  So they grow all four grains there and then they malt them all there and then they send
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  them into this beautiful liquid.
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  Yes.
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  Amazing.
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  How cool is this?
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  And so then furthermore-
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  Love a good farm story.
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  This bottle is only, so you can only buy this particular bottle at the distillery itself.
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  It's teeny tiny, it's 375 mils.
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  That's smaller than a Coke buddy.
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  Oh wow.
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  So you did do a great job in saving me some day.
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  Thanks for saying it like that.
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  Thank you.
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  This was my traveller.
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  This was your traveller.
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  Traveller on your travels.
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  Because I did bring back, I brought back a full-sized bottle.
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  I brought back a-
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  Oh.
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  I knew that.
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  We've had some of that.
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  Oh yeah, yeah.
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  The single barrel, what we did, the whisky, which is like a single grain, single barrel,
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  which is great.
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  We'll do an episode about that one too.
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  Yeah.
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  But this was the-
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  This one.
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  This is a cute little one, which was the really, one I really liked.
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  Yeah.
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  Have you had any?
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  Have you tasted it yet?
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  No, not yet.
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  Come on.
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  I'm enjoying the Maltesers smell.
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  I'm really hoping I don't like it, but I know I'm going to.
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  My favourite part about this is that it's a bourbon-y bourbon, so kind of unlike anything
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  else you've had.
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  It's a bourbon-y bourbon.
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  Well, like as in like it's a real bourbon because it's following all the rules, right?
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  Yes.
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  What I'm also enjoying is that it's, you know, you usually malt the barley, sometimes you
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  malt the rye.
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  It changes.
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  It hits the palate definitely like that chocolate, and then it finishes and I'm getting that
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  like wheat grainy kind of flavour, like the finish is grainy, but that first mouthful,
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  I was like instantly, can't believe we don't have more of this.
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  I'm sorry.
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  No, no.
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  It definitely leaves you with like that wheat kind of grainy flavour right at the back of
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  your mouth.
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  Do you reckon?
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  Yeah.
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  I agree with you.
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  As you kind of move across your palate, it really does change.
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  Yeah.
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  It's almost like it's delicious and then that grainy finish makes you want to have another
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  mouthful, kind of like you're thirsty.
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  So you can see why I only brought back a very small amount, because that kind of does leave
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  you a little bit thirsty.
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  Yeah.
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  Thanks, Dave.
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  Really appreciate the small amount you brought back for me.
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  So Fallon is about an hour out of Reno.
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  So Reno's the kind of the city in the northernmost part of Nevada.
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  And it's kind of the, you know, known, there was a sitcom called Reno 9-on-1 or something
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  like that, I think.
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  And there's a...
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  It's a pretty epic drive.
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  It's kind of one of the places you can go and gamble as well, I think.
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  Yeah.
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  But it's a, yeah.
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  But like, you were driving through like desert and snow.
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  Sorry, yes.
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  So I drove from San Francisco to Reno and you're right, I drove through Lake Tahoe and
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  it was just coming, it was coming out of winter.
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  So what's that?
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  Springtime.
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  I'm pretty good with my seasons.
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  And...
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  Another fray road.
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  Yeah.
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  It was, it's beautiful scenery.
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  And then, and Reno was a great place to visit for a bit of fun.
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  And then Fallon, it's just, I mean, it's a little, it's like a little food bowl in the
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  middle of the desert really is what it is.
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  And then I drove down to that place.
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  Do you mind that 10 years ago, when we were on a trip with friends over there, we didn't
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  even know this place existed or weren't even interested that a place like this existed.
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  Did it definitely exist?
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  I'm not even sure it definitely existed.
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  Oh, would it have existed 10 years ago?
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  Maybe.
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  I don't know.
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  Maybe.
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  Maybe it was.
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  I just think like, you know, it's that thing of like, that was a journey we were not on
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  10 years ago.
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  Yeah.
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  Yeah.
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  We hadn't entered the world of Purban then.
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  Can I tell you about my Stelador experience quickly about, at Freya Ranch?
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  Tell me why I'm going to be jealous that I missed it, Dave.
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  So there's a tour and I wanted to arrive at the tour.
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  They're only open on Saturdays for the visitors.
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  It's a fully operational distillery.
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  They distill six days out of seven.
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  It's quite a great, it's like a good sized facility, they're making it.
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  So it's Saturday the day they don't distill?
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  It's Sunday is the day they don't distill, so the distill was running and they were,
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  you know, fermenting and all that kind of stuff.
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  But the distillery tour is pretty quick because the distillery is kind of right there and
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  then you go and look in the, one of the kind of like the show rickhouse sort of it that's
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  right next door.
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  And then you go into the, oh, I mean, this is the order I did it in.
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  Then you go into the tasting room and they were extremely generous.
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  They were, they were very busy and they were extremely generous with their pours and it
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  was a great, great fun.
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  Well, of course, you've come a long way.
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  Like they appreciate the people that have come so far because it's not like there's
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  four or five distilleries within a few minutes of their place.
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  I think this is exactly right.
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  Yeah.
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  They're the only distillery, I think, in Fallon and they're one of the other distilleries
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  in Reno.
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  So you've come for them.
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  Yeah.
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  And they want you to leave a happy customer.
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  That's fun.
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  And I met a fellow whiskey fan and we hung out and tasted deeply because it was so full.
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  I was kind of like tucked out of the way trying to stay out of everyone's way because I was
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  travelling by myself.
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  And a lovely man from, who's a local to Reno, kind of said, come and hang out with me and
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  talk about the whiskey.
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  Great.
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  I had a great time.
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  Such a great community in the bourbon world.
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  Well, this thing kept happening because I was travelling by myself because you refused
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  to come on this business trip.
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  I did.
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  I, you know.
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  Someone had to look after the responsibilities at home.
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  Oh, is that?
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  Okay.
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  That's how we're going to play it.
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  So a malting one grain happens because they want to extract the, they kind of get it to
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  sprout so they can create that chemical reaction.
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  But what do you think about malting a whole fork?
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  Do you think it should happen more?
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  It's definitely delicious, but it definitely leaves that little bit of grain, like sensation
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  is the last one you get, which part of me wants to reverse that.
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  I kind of want that grainy sensation first because there's flavour there and then that
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  really rich finish.
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  Would you be curious to try a maker's mark that had been fully, all the grains had been
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  malted?
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  Absolutely.
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  Yeah.
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  Give it a whirl.
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  I'm curious.
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  Well, of course we'd be curious.
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  Let's have a go.
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  Yeah.
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  We're always curious.
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  That was a stupid question.
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  You're normally better with your questions.
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  The people at the Frey Ranch who are doing cool, creative stuff.
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  How amazing.
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  And to malting more things and eating more Maltesers.
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  The farms that make golden liquid.
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  It tastes like this.
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  Yeah.
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  Bring it on.
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  Cheers.
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  Cheers.
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  Thanks for listening.
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