Latest / Whisky Stories Podcast / Whisky Stories Podcast New Years Eve Party with Chuck Kerr and Ali Baxter

Transcript

Whisky Stories Podcast New Years Eve Party with Chuck Kerr and Ali Baxter · Whisky Stories Podcast

• 0:02
  I guess you know what to do, right?
• 0:04
  Before we get anymore gold. Clap us in.
• 0:09
  Welcome to the Whiskey Stories podcast 321.
• 0:20
  Ladies and gentlemen, boys and girls, thank you so much for
• 0:23
  listening to the Whiskey Stories podcast.
• 0:25
  This. Year. 24.
• 0:38
  Happy new. Year from the Whiskey Stories
• 0:46
  podcast. Here we are, crammed into the
• 0:49
  tiny little room, the dugout sandwiched nicely between the
• 0:51
  bar and the gents toilets. Lads, I've got Angus Ali Baxter,
• 0:56
  Ross Barr and Chuck Kerr. We're here.
• 0:58
  It's New Year's Eve. Yeah, we are counting down.
• 1:01
  We've got about an hour and a half if recording goes correctly
• 1:04
  Until until the bells we're. 7:30 on Hogmanay.
• 1:08
  There we are. How are you getting on, Angus?
• 1:10
  I'm. Absolutely fantastic.
• 1:12
  I'm delighted to be back here. I've had a few days back in
• 1:15
  Northern Ireland but I'm I'm here in Diggers and it's
• 1:18
  fantastic amongst the drums. It certainly isn't for those who
• 1:21
  are watching on our YouTube channel be wondering why is Ross
• 1:23
  looking so sharp and smart like dresses.
• 1:26
  We did tell it was formal this evening.
• 1:29
  We said it was going to be a formal party.
• 1:30
  And Ross has got his full kit on.
• 1:32
  He's gone for the the double tartan.
• 1:34
  Yeah. Yeah.
• 1:35
  This. Is my hip suit?
• 1:36
  Is that? Yeah, this is my sponsorship
• 1:38
  work suit. Brilliant.
• 1:39
  Well, you're looking. You're looking grand.
• 1:40
  That's already weird and all that.
• 1:41
  That's. Fantastic.
• 1:42
  And we've got drums in front of us.
• 1:44
  We've got a bottle in front of us.
• 1:45
  This is actually our second. We've finished the first bottle
• 1:48
  between sort of 7:30 and 10:30 on New Year's Eve. #64. #64
• 1:54
  there you go. But we're joined by guests,
• 1:57
  distinguished guests, people who we've had on the podcast more
• 2:00
  than once. Now we've got Mr. Ali Baxter.
• 2:02
  Ali, how are you? Very well, all the better for
• 2:05
  being in such esteemed company. How are you?
• 2:08
  Absolutely fantastic. Here we are, in fact.
• 2:10
  You know something, Ross? It was exactly a year ago
• 2:12
  tonight that you and I sat in here with my current wife, my
• 2:18
  current sister-in-law. I think Fraser Soonest was with
• 2:21
  you of. Course, Yes, yes, that's
• 2:23
  correct. Yeah, that was I.
• 2:25
  Got a row. In fact we almost started the
• 2:26
  year on the on the wrong foot because it felt like that had
• 2:31
  been a coordinated and pre planned.
• 2:33
  It was not. It was.
• 2:33
  Not no. What had happened was we decided
• 2:38
  to have a quiet one. Of course, back then, not
• 2:40
  knowing that my wife was. Yeah.
• 2:43
  Pregnant. Your new wife?
• 2:44
  My current wife. Yeah, current wife is pregnant.
• 2:47
  Basically we went to the Cali sample room.
• 2:49
  We were in the house. I said let's get to the house,
• 2:51
  let's go for a drink someplace, let's get moving.
• 2:53
  And we went to the Cali sample room and I thought, well, we
• 2:55
  were here and we had a few drinks and I thought I can't be
• 2:58
  this close to diggers on old years night and not managed.
• 3:01
  So I convinced them let's go for what?
• 3:03
  I promise. One, maybe two.
• 3:05
  Yeah. And we were stood at the bar and
• 3:08
  I think you popped through because I think you could.
• 3:10
  You heard me, or I heard you. You must have heard me, I I was
• 3:14
  having a romantic evening with Mr. Sinus, as mentioned, and I
• 3:18
  had a miniature of Melbourne 1964, which was distillery that
• 3:23
  neither of us had ever had before.
• 3:25
  So that was a deal. I kind of brought this old
• 3:27
  miniature off of an auction and said we'll have that at the
• 3:29
  Bells. We might as well go to Diggers
• 3:31
  while we're waiting for it. Yeah, it was a pretty good
• 3:36
  night. I I've got a place to be.
• 3:37
  Absolutely. Well I overheard you and I think
• 3:39
  I popped my head through and you're in the the dugout and I
• 3:41
  thought, well what? Well you kindly welcomed us to
• 3:45
  to join you. We sat down and I think we were
• 3:47
  here for a good wee while. Actually, yeah, that's all.
• 3:49
  That's what whiskey's all. About, Absolutely.
• 3:51
  But we also have Mr. Chuck care. This is what whiskey's all
• 3:53
  about. Mr. Chuck?
• 3:54
  Yeah. He's joining us.
• 3:56
  Chuck, how are you? I'm good, I'm good.
• 3:57
  Yeah, a little bit of horse in the throat.
• 3:59
  It's been lots of shouting the last couple of days, you know,
• 4:01
  family time and all that. Yeah, yeah, no problem.
• 4:04
  I'm good, man. Yeah, sound like good to you?
• 4:07
  Medium I think. Yeah.
• 4:10
  Half of my half of my gifts didn't arrive, so certainly I
• 4:13
  said they got stuck in transit. So whether or not they do
• 4:16
  appear, well, they're not going to arrive the next hour and a
• 4:18
  half. So I'll be looking forward to
• 4:20
  next year for my present to arrive.
• 4:21
  That's the way you do it. Get them in the sales Agus.
• 4:24
  Absolutely. Oh, just not here's.
• 4:27
  The question actually I'm not asking you this.
• 4:28
  Did you get any whiskey for Christmas?
• 4:30
  No. To ask for people not to get you
• 4:33
  whiskey? Yes, me too.
• 4:34
  Yes. Are we always?
• 4:35
  Are we all? Agree.
• 4:36
  No, I did get whiskey for Christmas, but I kind of asked
• 4:39
  for it. So what did you get?
• 4:40
  Well, I asked and I didn't ask, so I got well.
• 4:43
  I asked my sister and she got me a 10 year old Glencadam.
• 4:46
  I just, you know, just what do you want?
• 4:49
  I said. 10 year old Glencadam gave me that.
• 4:51
  Lovely. I'm going to really piss me off
• 4:53
  here, sorry. Laura Laura, My current wife,
• 4:56
  got me on request. The signatory 13 year old
• 5:02
  mystery M. More like.
• 5:05
  More like. More like.
• 5:06
  That and but she also got me a very little ball when we were in
• 5:10
  north because we couldn't take couldn't take it over to
• 5:12
  Northern Island, but it got me a very little ball. 20 CL bottle
• 5:16
  of Roma whiskey is blended stocking feller.
• 5:21
  Oh, I mean, you're like, sure, it was great.
• 5:23
  And it was a cry, you know, it's.
• 5:26
  Enza whiskey for. Christmas.
• 5:27
  Yeah, I got yeah, 2 1/2. Bottles.
• 5:29
  I know what he didn't get. I know what he didn't get, and
• 5:30
  it's gonna really annoying when I say it.
• 5:32
  Did you get Alfred Barnard's book?
• 5:33
  No, I didn't. But I didn't.
• 5:36
  I didn't ask for it, but I kind of forgot to ask.
• 5:38
  Had you even You and I? Yeah, he said.
• 5:41
  I'll tell you what, I. Said you know what, I'll put
• 5:43
  that on my stocking. Line Did Mike Brown come in I.
• 5:46
  Borrow his back in March or something.
• 5:48
  No, Mike Brown, February, End of February.
• 5:51
  Since the end of February, Angus has been saying I'm gonna get
• 5:54
  Alfred. Barnard book for Christmas.
• 5:58
  When's your birthday? 3rd of November.
• 6:00
  Jesus, I've got old wait for that, I think.
• 6:05
  I think I'll have to, you know, blow away the cobwebs and open
• 6:08
  the wallet up myself. There.
• 6:09
  Are we a sight to see you anyway, For sure.
• 6:11
  But if Alfred Barnard is listening, state state of Alfred
• 6:17
  Barnard. Get your sign one.
• 6:18
  Yeah, that is going to be remarkable.
• 6:23
  Chuck, did you get any bottles for Christmas?
• 6:24
  No, I didn't get any. My family decided a long time
• 6:27
  ago that I will never receive whiskey as gifts.
• 6:29
  Which would make sense, yeah. Because I've only got about 180
• 6:32
  unopened in the house. So yeah, more concern.
• 6:36
  I give it out. I give my dad whiskey every
• 6:38
  year, one or two bottles. So I got went and gotten the the
• 6:42
  Roma whiskeys, the 16 year old Glenn Talkers they did.
• 6:45
  I love that. Yeah, it's absolutely.
• 6:47
  Bad Glenn Talkers is such a great spirit.
• 6:49
  I'm glad you said it. Glenn Talkers is Charles Kerr's
• 6:53
  naughty little secret. I said I am genuinely not
• 6:56
  knowing that. Yeah, absolutely love that.
• 6:58
  Yeah. I owned one ball in 2016 and I
• 7:00
  boasted to be the the premier collector of Glenn Talkers in
• 7:04
  the whole of the world. Here here.
• 7:05
  And now I've got. I think I've got about 20.
• 7:07
  Balls. Wow, brilliant.
• 7:09
  If. Anybody has more?
• 7:10
  All right, please write it. Don't.
• 7:12
  Don't let me know because I've I've already got a problem with
• 7:14
  more. Talkers.
• 7:16
  Yeah, but that's like, is it David Lines who's a listener of
• 7:20
  the podcast? He also is a contributor
• 7:22
  frequent. Contributor Yeah, Facebook
• 7:23
  group. Glen Geary, that's he's he is
• 7:26
  obsessed. Yeah, yeah, yeah.
• 7:28
  I'm actually, we've talked about this before, I think on the
• 7:31
  podcast, but I'm always a bit jealous of people that have a
• 7:34
  finished story. I.
• 7:35
  Mean you've got What's your thing?
• 7:37
  Melting Duff. I like a melting Duff, but I
• 7:39
  would say that there's not enough melting Duff out there
• 7:42
  talking. About.
• 7:44
  Of course it is. No, I like, I don't know, I feel
• 7:47
  that if you've got like a Glen Geary or a Glen Talker.
• 7:50
  So it's like loads of. There's less Glen Talkers than
• 7:53
  there's Milton Duff. I think so.
• 7:55
  I have I got to make it my. It's also like wildly
• 7:59
  inconsistent. There's been some absolutely
• 8:01
  garbage Glen Talkers out there and and like some Seminole ones,
• 8:04
  but like a couple of them I've bought, tasted and been like and
• 8:08
  now we'll have this forever. I suppose it just tastes like
• 8:12
  ginger. Ginger snaps and regret.
• 8:16
  There's the first one that taste.
• 8:17
  Signals. That's the autobiography, right
• 8:19
  there are. We calling that the last wanky
• 8:24
  taste signal of 2024. I think we could get some more
• 8:27
  in it this. Absolutely squeeze it in.
• 8:28
  Don't you worry about that. About instead of gifts, then
• 8:31
  what were what were the sort of bottles and drams that we were
• 8:33
  having over the festive period? So so I brought oh Bobby Barr,
• 8:37
  my father, whiskey dad and lad. So great man.
• 8:40
  I brought him a bubbly 50, which is favorite whiskey at the
• 8:43
  moment, and also collected from a single cask, Old Poultney,
• 8:49
  Sherry dough poultney. His favorite is a 12, so it's
• 8:52
  quite different. Very, very good 64.
• 8:55
  Was that the one from the whiskey shop?
• 8:56
  Yeah, I've tried a sample of that the ginger boy gave me a
• 8:59
  week ago in that Absolutely. Belter and so I arrived at those
• 9:03
  bottles at his house and helped him open both of them which was
• 9:06
  good and then I also dropped off at a I need to cut down the
• 9:10
  whiskey in my flat yeah and so I dropped off the actually here
• 9:14
  and the player came on because my father had never had it
• 9:18
  before lovely and so that that very approachable Dr. really
• 9:21
  nice and so yeah that that was it that was my whiskey that was
• 9:25
  my whiskey Christmas drink a lot of port but the.
• 9:28
  Youngest person in the world to get go.
• 9:32
  This is This is not the Port Stories podcast for another day.
• 9:38
  Over the festive period, with your job there with Scotch
• 9:41
  whisky experience, you must be quite busy as well.
• 9:44
  So in terms of being able to juggle working hard but also
• 9:48
  playing hard and things like that, where do you get a chance
• 9:50
  to get a few days off during a festive period?
• 9:52
  It's hard, but someone's got to do it.
• 9:54
  So yeah, no, it it has been really busy, which is great.
• 9:58
  Actually over the festive period, funnily enough, moving
• 10:01
  more into some more world whiskey, so actually had a quite
• 10:04
  a lot of Kavalan. So the Cavalan solace range is
• 10:08
  just brilliant. So I had some of the the Sherry
• 10:12
  stuff and and red wine cavalan, which is really, really nice.
• 10:15
  Saint Paul John as well. So I love it beaten Indian and
• 10:19
  some from the English whiskey company as well, like for for no
• 10:22
  reason, just I don't know if you guys find that you're similar,
• 10:24
  but over the course of a year 1 accumulates miniatures.
• 10:28
  Yeah, that perhaps sit further back into the of course the
• 10:31
  shelf has more get added. So made a distinct effort to
• 10:34
  kind of bring the back ones forward and, and yeah, a lot of
• 10:36
  world whiskeys that that have, yeah, been really, really tasty.
• 10:39
  And of course, you have the Distillers Fair that's got risky
• 10:42
  experience between Christmas and New Year.
• 10:43
  How was that this year? Really good, yes.
• 10:46
  So, so the first day was was great 'cause it seemed to be
• 10:49
  just naturally a lot of the kind of smaller and dependent younger
• 10:52
  distilleries there. Any new brands there this year?
• 10:54
  So so Woven has has joined us recently.
• 10:56
  So Hazel was there, so. It's good to catch.
• 10:59
  Up there with Hazel and A and a few other, the, the newer ones,
• 11:02
  unfortunately Alex Thompson was there.
• 11:04
  So people listen to him from, from Glenturrett, but actually
• 11:08
  he, he brought along some Kraken.
• 11:10
  So he had a, a pitted 14 year old from, from Glenturrett.
• 11:13
  Again, heavily Sherry, which they're pretty famous for, which
• 11:16
  is super, super tasty. But yeah, it was, it's
• 11:19
  distillers fair is always great. The, the people who are hosting
• 11:23
  it, the the brand reps get to talk to people at a fair who are
• 11:27
  not usually whiskey drinkers. So it's bringing in a completely
• 11:30
  new type of energy into a kind of into a whiskey event like
• 11:34
  that. So it's great fun.
• 11:35
  The second day was my favorite. Angus and I went on the set on
• 11:37
  day news of of the. Distillers Fair.
• 11:40
  Wow. We actually recorded a podcast.
• 11:42
  So I think, I think, I think rather.
• 11:45
  We lost that. We're recording, if you remember
• 11:47
  exactly. Lost.
• 11:49
  Why? Rather unfortunate.
• 11:50
  So this I was, I was what? Monday the that was Monday the
• 11:53
  30th was. There, you know why it was lost.
• 11:56
  I. Mean we well, laugh.
• 11:58
  We had ideas. Well, what a great time it was.
• 12:03
  It was a great it. Was last year.
• 12:05
  It was the first kind of well. Yeah, our first episode, in
• 12:08
  fact, that last year's, last year's one, we.
• 12:11
  Muddled here, but last year as was.
• 12:13
  We went, Angus and I went along. That was our first.
• 12:15
  I think that was our first outing.
• 12:17
  It was the first episode, the 1st.
• 12:19
  Time we'd left Diggers I. I think it was yeah, we had a we
• 12:22
  had a lovely time. We met somewhere.
• 12:23
  It's well, Cody Reynolds was Cody Reynolds.
• 12:25
  But of course, back then the, the podcast had only really just
• 12:28
  we started the podcast in November and there So that was
• 12:31
  that was our sort of mid November through to so that was
• 12:33
  the first, you know, the last weekend, last weekend or last
• 12:36
  few days of December. It was it was great.
• 12:39
  But what about yourself, Charles?
• 12:41
  Did you have much whiskey on the table at Christmas time?
• 12:44
  I bought the again, I clearly shows where I did most of my
• 12:48
  shopping, but I bought the Roma whiskey, the this stocking
• 12:51
  filler. So that was handed around mainly
• 12:55
  from me to me and the house. That was great.
• 12:58
  I mean that from my understanding it was Edgington
• 13:01
  malt packet. I don't.
• 13:03
  Think it was on the same malt, no grain in it so I think.
• 13:06
  Yeah, it was. It was so, yeah, it was single
• 13:08
  malt, so. Just just heaps of Glenroy.
• 13:11
  The malt rather. Yeah, it was great, really,
• 13:12
  really good job, perfect for that day.
• 13:14
  I also bought a gift from me to me which was the can Heads 15
• 13:19
  year old Edinburgh edition, so 15 year old Gervin, which was
• 13:23
  finished off well, double maturation.
• 13:25
  So bourbon and then the last six years in an ex long row Cabernet
• 13:29
  Franc red wine cast behave yeah 60.1 and worryingly drinkable is
• 13:35
  that. The the part of the range that
• 13:37
  they do like. Each shop has their own
• 13:39
  bottling. Yeah, yeah.
• 13:40
  So that was the one of the staff picked.
• 13:41
  I think they said it was, I think 1 of 10 samples that got
• 13:44
  dropped off. And they're all quite big fans
• 13:47
  of green and it's great. I think there's some still
• 13:50
  available, maybe not in 2025, but it's like 55.
• 13:53
  Could a bowl. Nice banger.
• 13:55
  Absolutely banger. You've always you've always gone
• 13:57
  to can heads and picked up some some weird and wonderful stuff.
• 14:00
  Yeah, I went pretty ham during COVID.
• 14:02
  I was buying Tennessee whiskeys and 32 and 34 year old Canadian
• 14:10
  grain whiskeys, which at the time were about 90 quids, 100
• 14:14
  quids and were really OK I think.
• 14:19
  And then the old manager was really kind to me.
• 14:21
  So I always used to buy one or two bottles and he'd be like
• 14:24
  take this and walk away with a 2828 year old mini of Highland
• 14:27
  Park just. Him.
• 14:28
  Thank you. Very.
• 14:33
  Much. But yeah, they've always done
• 14:34
  really, really good stuff and really sound staff.
• 14:37
  Confusing interior design, but a really, really great shop.
• 14:40
  It's a shop I've never actually been.
• 14:41
  In no, I've not been in. I need to make the effort to go.
• 14:43
  In. I mean, for me at Christmas,
• 14:48
  aside from the only other thing I bought was again, I was away
• 14:52
  from my Westgate collection, which isn't as big as anyone
• 14:56
  else in the room, but I bought got a half bottle of Black Bush
• 15:00
  because I was in Northern Ireland.
• 15:02
  I just had some whiskey gingers with that and it was great.
• 15:05
  I got hammered. As is, as is.
• 15:10
  As is my own tradition at Christmas.
• 15:12
  As is your right. 5 gallon jug of hot todies.
• 15:16
  No. Well, actually based on.
• 15:18
  That's not made an appearance. This no I actually.
• 15:21
  Think I'm going to make it a new I'm going to make it a new
• 15:24
  tradition in in my own household that I will must spend the
• 15:28
  Christmas Day mastering a cocktail.
• 15:32
  But that is whiskey based. And basically what I decided was
• 15:34
  as some of you all have seen on the whiskey stories Facebook
• 15:37
  group, I got a pipe glass, some ice cubes, some sugar, some
• 15:43
  whiskey, some eye, some bitters. Well, how is it, Angus?
• 15:46
  Orange Berry, orange bitters, orange Berry and sugar, or Angus
• 15:50
  dura bitters. And then what's give your
• 15:53
  choice? Well, and that was it.
• 15:54
  And so the whiskey's of my choice were the the actually the
• 15:57
  mother lover, Woodrow's mother lover, which we're actually
• 16:01
  drinking. I think I've got, I've got a
• 16:02
  couple of floating around on these tables somewhere.
• 16:04
  There are two of them. But yeah, a real firm favorite.
• 16:07
  It's actually something that we've only just recently tried.
• 16:09
  It was, I think it was a collector's club episode that we
• 16:13
  was the first time I'd tried. I think I had them side by side
• 16:15
  the signatory M and the the Woods 9 had that and it was a
• 16:19
  bottle of the whiskey stories podcast rare findings release
• 16:23
  which we. Have sitting in front of me.
• 16:24
  Delicious. Absolutely delicious.
• 16:26
  I do have to question something that caught my eye after you
• 16:29
  started recording. What are you drinking?
• 16:32
  I just want. To take it to this point for all
• 16:35
  of us to realise. In front of me today.
• 16:39
  You're wanting, you're wanting to lose the title as you know
• 16:42
  the podcast tart. What is it you're drinking?
• 16:45
  I have in front of me. I actually have.
• 16:49
  You're reaching further than I. Currently Currently I'm lined up
• 16:51
  with 1/2 pint of Guinness I've got It's a full pint I had to
• 16:54
  start with. I've got the Woodrows of
• 16:58
  Edinburgh Race to the bottom edition.
• 16:59
  Mother lover 9 year old Highland 9 year old mother lover I've got
• 17:04
  a firm favorite from one of our independent indie bottle
• 17:08
  spotlights, which was a Glasgow Peated 5 from Finn Thompson.
• 17:11
  Oh, great. Really good.
• 17:12
  Very good question. I've got the exact same thing in
• 17:15
  front of the area. Not the mother-in-law, the.
• 17:17
  Thompson, Thompson. Yeah.
• 17:19
  I saw that straight away in my AT.
• 17:20
  This point, at this point I've and I said this to the lads
• 17:24
  before he arrived, Ross this evening on New Year's Eve, I
• 17:28
  said that for the last what was talking five days, six days.
• 17:32
  I've kept the heartburn at about an arms arms distance.
• 17:36
  Well, this this is a classic thing at Christmas, you always
• 17:38
  see the Rennies adverts. Yeah, then Grams a target
• 17:41
  audience I. I've been, I've been having so I
• 17:43
  have also a a healthy DRAM. As Mark Thompson explained on
• 17:48
  the 1 of this podcast, I have a healthy DRAM of Baileys.
• 17:51
  Just to Bailey's where Gawa skin dropped in just to give.
• 17:54
  It away and I. Like a Bailey.
• 17:56
  'S you like a Japanese slipper? You like?
• 17:58
  You like what? 1980s Malibu.
• 18:00
  You tried much of the the whiskey cream liqueurs?
• 18:03
  Magnum, Magnum, Magnum. I'll tell.
• 18:05
  You. Yeah.
• 18:05
  What if I mentioned Bottled in Kirkcaldy?
• 18:07
  Yeah. Is that right?
• 18:08
  Yes, Bottled. In I've had as well I was given
• 18:12
  a bottle and I did really like it was cool Swan, which was an
• 18:15
  Irish I heard of. That one.
• 18:16
  It was, it was very nice. It was kind of a bit creamier
• 18:20
  than your Bailey. Irish.
• 18:22
  Cream in it it was a bit sweet if we're being honest, but it
• 18:25
  was very nice so I. Believe the The Magnum was
• 18:27
  always believed to be Ben Ria. Well, it's only Magnum is the
• 18:30
  only cream whiskey liqueur with 100% Scotch whiskey in it.
• 18:36
  Alistair Baxter is nodding ahead.
• 18:37
  Even the Edward hour? Wait a second, Edward Hour cream
• 18:43
  liqueur presumably has Edward Hour in it.
• 18:47
  Don't mean to back shit you. I don't remember what it's
• 18:50
  called, do you? Know it was it was called
• 18:52
  Edradora cream liqueur. But was is it still being
• 18:54
  produced? Yeah, yeah, yeah.
• 18:56
  So we, well, Magna, we were just Magna.
• 18:59
  What I was nodding out was the fact that it was 100% Singapore
• 19:03
  used, used in it. Yeah.
• 19:04
  Absolutely. I'm not sure if it's speaker
• 19:05
  now. No, it's the only.
• 19:07
  One but just edrador, but you know.
• 19:09
  And my and my personal choice would be Aron Gold.
• 19:11
  Yeah, yeah. Oh, really?
• 19:12
  Well, that's the bollocks. It's very nice, absolutely.
• 19:17
  Once visiting, Lukranza had went to the Fantastic View Cafe
• 19:21
  facility and distillery and add Aron Gold Ice.
• 19:24
  Cream Why I. Mummy, Daddy, you know.
• 19:27
  Really, the really tricky thing is that I know Glenn Murray have
• 19:30
  a have a cream liqueur, but I can't remember what it's called,
• 19:32
  so I can't shine. So I'm fucked up, basically.
• 19:34
  I've talked a lot of shine. Yeah, yeah.
• 19:37
  Effectively, but, but I think you've.
• 19:39
  Opened up a bit of a discussion topic and I think it's one where
• 19:42
  maybe we have to ask on a Facebook group what what is the
• 19:45
  the ultimate whiskey cream liqueur that's a.
• 19:47
  Great, aye. Because I have to admit, my
• 19:51
  knowledge doesn't really extend beyond Bailey's.
• 19:54
  I don't want my knowledge to increase on this matter.
• 19:58
  No, no, great Grahams. I'm very jealous of Graham's,
• 20:01
  Bailey's. I think after, I think after the
• 20:03
  recording finishes, once the bells dole I'll be going out.
• 20:06
  Bailey's at the Bells I'm. Gonna Bailey's feel like he's a
• 20:10
  He's a. Go go the go.
• 20:13
  The other end of the whiskey spectrum of like, is this, is
• 20:15
  this a foot in the door for people?
• 20:17
  Is this if you, if you were to get 4 cream liqueurs, one of
• 20:21
  them Bailey's and three of them an intraday or a magnum,
• 20:24
  whatever that looks like, see what people actually enjoy
• 20:26
  Wonder. I wonder how often Bailey's
• 20:28
  would actually be at the top of that.
• 20:29
  List I remember having the magnum and thinking it tasted
• 20:31
  more like whiskey. Oh really?
• 20:32
  And then actually thinking that this could be a bit, yeah, epic
• 20:37
  stone. And also it is a festive thing
• 20:39
  to have and all the whiskey liqueurs are a good step and so
• 20:42
  there. And it's it's money going into
• 20:43
  sickle distilleries. Absolutely.
• 20:45
  Well, I've actually been to the bottling plant where this is
• 20:47
  done and, and what makes the, the bottling plant there so
• 20:50
  special is the fact that they, it's been built purpose built
• 20:54
  for magnum. And in the sense that you're
• 20:57
  right, there'll be other distilleries like Edgar, Glenn
• 21:00
  Murray and a few others that will do maybe a whiskey liqueur
• 21:03
  or a or a cream. Your biggest issue is, is that,
• 21:06
  and this is where we're going to get really technical and geeky
• 21:09
  to finish the year off about this.
• 21:11
  But basically what you've got to think about is the vatting
• 21:13
  systems. Yeah.
• 21:14
  Is if you can imagine if you're an old distiller like Glenn
• 21:16
  Murray that has one vatting system and you're going to do a
• 21:19
  run where you're going to have to fill one of those vatting
• 21:21
  systems up with cream and sugar and stuff that's going to be
• 21:25
  really sticky and a real pain in the backside to get to get
• 21:28
  cleaned for then replenishing to use on normal distilling
• 21:33
  processes. It's very, very tricky.
• 21:36
  So basically what these guys have done in their, in their
• 21:38
  warehouses and sort of factory area in Kirkcaldy is they have
• 21:43
  separate and it's been a huge game changer for them with
• 21:45
  business because they do not just magnum stuff, but now they
• 21:48
  have the separate banking systems.
• 21:50
  They can do any whiskey liqueur from all over the world.
• 21:53
  I mean, they do like what was it Finn Thompson talked about?
• 21:56
  Was it pineapple? The the the recipe.
• 21:59
  Recipe for Irish whiskey. Irish whiskey, pineapple juice
• 22:02
  getting stuck into the cask. But long, long before there was
• 22:05
  SW regulations or any sort of, but basically the, the, the guys
• 22:10
  that were telling me that was there when I went to visit them,
• 22:12
  they were telling me that, you know, they get orders from all
• 22:15
  over the world, the states, all these different places where
• 22:18
  basically they're saying that it's, it's it's alcohol or
• 22:21
  whiskey really that gets put in with like apple, apple
• 22:25
  flavouring or anything that so sticky, sticky pineapple stuff.
• 22:28
  They don't need to worry about the concerns.
• 22:31
  If you're Glenn Murray or Eduardo, the cleaning process
• 22:34
  that would have to be done to make sure that there is no.
• 22:36
  But I don't, so this is my question.
• 22:38
  I assume that that was previously owned by Brown
• 22:42
  Foreman because as far as I'm aware it's no longer owned by a
• 22:45
  whiskey company. Magnum.
• 22:47
  Like the Magnum was sold to individuals, yes, but who still
• 22:50
  maintained a contract with Ben Rea?
• 22:53
  Must be I don't know that. All I know is that the blind the
• 22:56
  balling one in Kirkcaldy. It's be owned by Ben Rea, used
• 22:59
  to be owned by the company, no longer is.
• 23:02
  That's interesting, everybody. It's well worth trying if you've
• 23:05
  not tried it before, I admit that.
• 23:07
  Keeps the heartburn at Bay for me perfectly and obviously that
• 23:10
  is. I have to say that is not
• 23:11
  medical. We've seen what's his name from
• 23:16
  the from Dragon's Den. What's his name that's got the
• 23:20
  real? Drunken manatee.
• 23:22
  No, Stephen. Stephen Barlow.
• 23:23
  He's been pulled up over the coals because he's had people on
• 23:27
  his podcast saying that if you don't eat for 14 hours, it'll
• 23:29
  make you healthier and happier. I cannot categorically tell you
• 23:33
  that Bailey's will keep their heartburn away.
• 23:36
  Oh, for sure. But it helps me.
• 23:37
  And and what if you, if you don't mind me, say that this
• 23:41
  cream liqueur could be some people's first whiskey?
• 23:43
  Experience. Absolutely.
• 23:44
  Of 2024, yeah. What is all of our favorite
• 23:47
  whiskey experiences that we've had?
• 23:48
  So forget the actual drums themselves, but is there any,
• 23:52
  any occasion, any particular location or I guess it's
• 23:57
  suddenly? Starting to sweat here.
• 23:58
  Hang on a minute. He's come out with something
• 24:01
  that shouldn't come out with it. He really?
• 24:03
  Has job's under pressure? Here anybody have that answer
• 24:06
  already? Because I I.
• 24:08
  Well, I'll, I'll go. 1st and I, what I will say is that this
• 24:12
  year for me has been one whole whiskey experience.
• 24:15
  Bear in mind, Matt, bear in mind, we basically nearly
• 24:17
  started the podcast last October.
• 24:19
  So we had a couple of months of, you know, doing a podcast, but
• 24:22
  then this whole year has been there's more whiskey experience
• 24:25
  than this last year and there's been the rest of my lifetime.
• 24:27
  But for me, I would, I hope I'm not stealing Graham's Thunder
• 24:31
  here, but I would say my highlight was no, no, well, this
• 24:35
  is what I said for a whiskey fringe for me was a real, real
• 24:38
  highlight. You know, I mean, we've I've
• 24:41
  been to festivals and you know, fight went 5W festival and
• 24:45
  whiskey festival. Fantastic experiences, really
• 24:48
  enjoyed them. But there was something about I
• 24:50
  don't know whether it was a time of year, whether it was in
• 24:52
  August in Edinburgh. Obviously that's a special time,
• 24:55
  but just the amount of people, you know, exhibitors there and
• 24:59
  just the range of. Exhibitors there, people.
• 25:00
  That maybe you just met that first half of the year.
• 25:04
  And that was also the other Yeah, you're absolutely right,
• 25:06
  Ross, because not only what was quite special about it, it was
• 25:09
  our first time there. We were there going for the
• 25:11
  first time, didn't really know what to do you.
• 25:12
  Always remember your first. But when we were there, when we
• 25:16
  were there, there was lots of people that we had on the
• 25:19
  podcast that we got on the podcast again, for the one we
• 25:21
  recorded that that show, we had Vicky Wicky Elliott helping us
• 25:25
  out as well. It was fantastic.
• 25:26
  Another former guest. So it was brilliant.
• 25:30
  It. Was a mess.
• 25:30
  It was a it was a really tremendous day.
• 25:33
  Brilliant it was. That's a great answer.
• 25:35
  That topped it for me. And it was a great podcast.
• 25:37
  If you haven't listened to that podcast, it's a bit all over the
• 25:40
  place. You can hear boys getting a bit
• 25:41
  tips here. Further, I wasn't there to take
• 25:43
  care of them, but it's well worth a listen and if you want
• 25:47
  to learn a bit about art, begging that pediatric table.
• 25:50
  Oh, that's really entertaining. Well, that's what if I'll
• 25:52
  actually look back. Here's here's my editing page
• 25:55
  from the Whiskey Fringe. And Chuck can clarify this.
• 25:58
  I put the picture up. That was all the people that we
• 26:00
  kind of spoke to. But here I have a lot of side
• 26:02
  note saying starting to look and sound pissed as as we I think it
• 26:07
  was Dougie Little and then Jodie and Shan bumped into them.
• 26:11
  Yeah. And at that point I can
• 26:13
  remember. And then if you actually look at
• 26:15
  Simon Smith as a lot and we talked about this.
• 26:17
  I don't know if we talked about it on the podcast recent podcast
• 26:19
  we did with Simon in the in the lost close there.
• 26:23
  But basically I can remember seeing Simon.
• 26:28
  I can remember sort of say that it's Simon Smith how you get on.
• 26:31
  I can remember asking them like how you you've been a few of
• 26:34
  these, how do you approach a day like today?
• 26:37
  But then when I saw the clip when I was sitting there with,
• 26:40
  you know, a few days later with all the different clips we'd
• 26:43
  we'd created and I was like Simon Smith, it's like 15
• 26:46
  minutes. I was like, I can't remember
• 26:48
  speaking to Simon Smith or 15 minutes.
• 26:50
  Of course, very responsible when you go to these things and these
• 26:52
  things aren't about getting absolute hammered.
• 26:54
  But from the whiskey to Angus, you're right that day that we
• 26:56
  tried and of. Course it was a great day.
• 26:58
  One of the real treats of that day as well. 22 treats, I'd say
• 27:03
  first of all, one treat was the the uniqueness of the whiskey
• 27:07
  French where they do the orange. We've heard about this, heard
• 27:12
  about this, and if I if I'd have fell back to you.
• 27:14
  We were well briefed, I would say by Ross Bar that we we knew
• 27:17
  to make a good choice. Well, the choice that we made
• 27:19
  the the first I've I've been doing a bit of preparation on
• 27:22
  this show for this show for 2024.
• 27:24
  Looking back at all the different episodes.
• 27:26
  The first mention of this whiskey I believe on the podcast
• 27:29
  is Fraser Soon as this episode. I would have been.
• 27:32
  Fraser. It was actually Fraser's second
• 27:33
  drama of his Watch 3 Dramas at the Madness 3636.
• 27:37
  OK, yeah, that's a cracker right now.
• 27:39
  And that was our that was our go to for 1/2 time or however.
• 27:42
  I think I even gave you an option.
• 27:43
  I said you'd have to have to. But what I would say on that
• 27:47
  side of it, which maybe ties into why it was such a great
• 27:49
  experience as well as it was our first experience really at going
• 27:53
  to an event where so many people kind of did notice.
• 27:56
  And it was the, I don't want to say I hate the idea of being
• 28:00
  like, oh, we're getting exclusive that's we're getting
• 28:01
  exclusive that, but you all know yourselves.
• 28:04
  You felt included you. No, well, well, part of it.
• 28:06
  But also it's the under the under the table stuff.
• 28:09
  We've all been there. Yeah.
• 28:11
  Not so sure you should really broadcast on a podcast, but then
• 28:14
  you're not going to get your under the table stuff.
• 28:17
  But no, we were lucky. We were very lucky because there
• 28:20
  were people there that were like Stuart Dick, for example, from
• 28:23
  Torrevig. Yeah, he just walked around
• 28:26
  where we were. Said it was a lovely day.
• 28:27
  If you remember, he just, he just walked around with a
• 28:29
  bottle, couple of glasses, sat down, said right, lads won't
• 28:32
  have a chat on a DRAM. Yeah.
• 28:33
  And it was his, it was Torrevig. It was actually Torrevig half
• 28:37
  time orange. Yeah, that's cool.
• 28:38
  And we bumped into Mark Thompson who was there with Duncan Taylor
• 28:41
  and it was his half time orange. We got to try.
• 28:43
  So we were very, very. I mean, I mean, Ross, you were
• 28:45
  running late so you wouldn't know, but when I was greeted
• 28:48
  coming in here, I was offered offered a DRAM and things and
• 28:50
  it, and you're right, it is you feel part of that community
• 28:54
  where it where it is. It's maybe not necessarily
• 28:55
  always under the the table, but it's that kind of like that
• 28:58
  knowing look. Oh, it was lovely.
• 28:59
  Right, I know that we can have a good shot about.
• 29:02
  This they're genuinely happy to see you.
• 29:04
  They want their opinion on their brand and their whiskey and and
• 29:07
  it's always a good conversation. But there's also a danger I
• 29:09
  think we have, we've, we, what's nice about something like the,
• 29:12
  the whiskey fringe is that when you go to these things, so
• 29:15
  there's always a danger where you stick to what you know as
• 29:17
  well. So what you could end up doing
• 29:19
  is you could say, well, there's Alex Thompson from Glenn
• 29:20
  Turrett. So we'll just go and stand with
• 29:22
  Alex Thompson and try a few drums from him.
• 29:23
  There's Mark Thompson, there's, you know, all like Stewart Deck
• 29:27
  or George and Rachel from yeah, from Fragrant Drops, Woody's and
• 29:31
  what have you. But what you know, it's it's
• 29:34
  also good to go around new people and network as well.
• 29:37
  In that sense. It was nice at that stage
• 29:39
  because as I say, this time last year, I guess when we went to
• 29:42
  the Distillers Fair, you're going up to a few people and
• 29:46
  saying we're we're grabbing Angus from the Whiskey Stories
• 29:47
  podcast and everyone's going never heard of you mate, because
• 29:50
  we had like 1010 listeners. But I mean, not that we're big
• 29:54
  time celebrities or acting big time or anything like that, but
• 29:57
  no, no, but. There's all of you though that
• 29:59
  the fact that that was that was only a year ago when you first
• 30:02
  really started to now. It's a very good experience to
• 30:05
  choose. Ali, what's your whiskey
• 30:06
  experience of the year? Oh, so a very Long story short I
• 30:12
  had. Believe it or not, although I
• 30:13
  look a lot older, I had my third 20th birthday this year and I
• 30:17
  was driven up the, the North Coast by, you know, through 10,
• 30:21
  went to Glen Montreal and all that kind of thing.
• 30:23
  But what I didn't realise is I was being taken as far away from
• 30:26
  space out as possible because my, you know, my, my second
• 30:29
  family, if you like Bargo Sky and Patty had organised a
• 30:33
  surprise party and they thought if there's anyone coming to this
• 30:37
  on their way here, they're going to go to a distillery.
• 30:40
  So they decided that Patty was needing to drive me as far away
• 30:44
  from space. I just physically possible.
• 30:46
  But eventually when I when I did come back, I had a load of pals
• 30:49
  there ready to greet me in the we, you know, had a couple of
• 30:53
  drams in the hot tub the night before.
• 30:55
  But to wake up to drive to Spayburn and have a kind of 46
• 30:58
  year old single cast Spayburn. But I'm not usually a massive
• 31:03
  fan of older whiskey to be totally honest.
• 31:05
  Younger stuff is usually something that would going to go
• 31:08
  towards. But a 46 year old in a
• 31:11
  distillery that hadn't been to which is just it is a stunning
• 31:15
  distillery. I don't know if have you any of
• 31:16
  you been to Spay Burn? Never been.
• 31:18
  To so. When you go through the
• 31:19
  distillery, the artwork that's around the distillery has been
• 31:22
  made by the distillers. Oh wow.
• 31:24
  So they have put their own time, effort and money into making it
• 31:28
  as look, making it look as great as it possibly can do.
• 31:31
  And just it it's just a phenomenal, phenomenal visit
• 31:34
  something and there's parts the distillate hasn't been touched
• 31:36
  since the kind of 40s, fifties, 60s.
• 31:38
  It's it's brilliant. So for me, just kind of seeing
• 31:41
  all my pals having them nearby, but all of us kind of charging
• 31:45
  it now it's spay burn distillery and trying to drama.
• 31:48
  Distillery. It's open to the public.
• 31:50
  It is, yeah. Yeah.
• 31:50
  So, so. So you can book and book and get
• 31:52
  onto it. It's and I cannot recommend it
• 31:55
  enough. And I know across the road
• 31:57
  you've got Glenn Grant, which is also fantastic.
• 31:59
  Yeah, distilleries and Rothus, but a hidden gem for sure.
• 32:02
  Spay burn. Brilliant.
• 32:04
  Fantastic now? Well, actually you're talking
• 32:06
  about sitting in a jacuzzi has reminded me of your what, 3
• 32:09
  grams actually. Well, yeah, I do do that quite a
• 32:12
  lot too, yeah. There's something about Dal
• 32:13
  Youin is in my head. Yeah, that would be correct.
• 32:16
  Yeah. Yeah, could.
• 32:16
  You remember your what, 3 grams? Oh, great.
• 32:19
  So I I believe is one of them. Bailey, Nicole Jarvy.
• 32:22
  No. Oh, God.
• 32:23
  Oh, no, no, that's not a great start.
• 32:25
  No. Oh, no.
• 32:27
  Now you. Now you.
• 32:28
  Can actually I could remind you of so basically Ross has hit the
• 32:31
  hit nail on head. There's a there's a story of
• 32:33
  sitting in there we go. There we go.
• 32:36
  There we are something. 'S happened next door, but it
• 32:39
  was a story I remember correctly.
• 32:41
  Is that P new? Oh, no, no, it's.
• 32:43
  Not but what what it is, is it Bond Nui to our French?
• 32:48
  That's the new year in France. There we go.
• 32:53
  It's happy New Year in France. But yeah, I'm thinking about a
• 32:57
  cigar, a Jacuzzi, and an American tourist.
• 33:00
  Or a Canadian tourist. Oh, tell you what it was.
• 33:03
  Yeah. Yeah, it was the oh God, what is
• 33:05
  the the blend, the J&B Ultima? No, no.
• 33:09
  Oh. God, what was?
• 33:10
  Well wait a minute, because did you not try and sneak?
• 33:11
  Yeah, I think I had about. Quite a few.
• 33:14
  Is it now you in 24 signature? Oh yeah, yeah.
• 33:17
  I can remember this story. It was somebody rowing you are
• 33:20
  get taken in a boat to and I in island and said then having a
• 33:24
  DRAM. No.
• 33:25
  Can you remember that? One I don't remember that.
• 33:26
  It was a wedding. It was a wedding that you were
• 33:28
  looking. At the Dell you in distillery,
• 33:30
  while having a Dell you in an education.
• 33:32
  That the Yeah, that's a 20. 4 year old.
• 33:33
  Second. Yeah, yeah.
• 33:34
  So the next one was Rasi Rasi inaugural.
• 33:37
  Oh yeah. So, yeah.
• 33:39
  So, yeah, one of our one of our good friends, Ian who yeah, who
• 33:43
  worked on Rasi, but that was when they were filming SAS, Who
• 33:46
  Dares Wins. And we had lots of very hungover
• 33:48
  people strewn across the island that the the folk that were
• 33:51
  working for the SAS at the time. I had to drive round and pick
• 33:54
  all of us out of bushes before before they start doing their
• 33:58
  filming. And I've never seen Anne
• 34:00
  Middleton look so angry in. My life all of these work for
• 34:04
  the SAS so I. Did a final one Glenn Murray, 10
• 34:09
  Berry Bros. Need I say more?
• 34:11
  You should be bottled it when in the in the pub that was also.
• 34:14
  Fun for bananas. Yeah, I would say yeah, but
• 34:17
  banana Yazoo, yes. I'm trying to squeeze it right
• 34:21
  now. But now I use.
• 34:23
  It like. Cable than the house.
• 34:26
  I know it's really absolutely banging.
• 34:28
  That must be the. Last, an open bottle of it.
• 34:30
  I mean, I was given the dregs of a bottle of it six years ago.
• 34:34
  Yeah, well, I used to. I was there the whole time.
• 34:36
  So when I released, I was like, I'll be having one of them.
• 34:38
  That was a great drop, man. That's.
• 34:40
  Great run, yeah? It's good.
• 34:43
  Chuck, have you got? Well, you've obviously been a
• 34:44
  busy man this year. Yeah.
• 34:46
  What's your whiskey experience of the year?
• 34:49
  Oh man, I had a pretty great year.
• 34:51
  And one answer. Yeah, I get, I got.
• 34:54
  The 10 answers got the Child's Care podcast.
• 34:57
  I mentioned it when I was on the first time, which was probably
• 35:01
  the when I got to do a tour at Chichaboo.
• 35:03
  Oh yeah, that's cool it. Was a very, very lucky
• 35:07
  situation. I'd emailed them, they didn't
• 35:08
  get back to me and I just drove and was going to take a picture
• 35:12
  of the distillery and then Global BBA came out and said
• 35:16
  what do you want? I said I'd like to see the place
• 35:20
  and she said yeah right, I've got 20 minutes.
• 35:22
  So she showed me around. I had about a million questions,
• 35:25
  couldn't remember any of them. So just like just continuously
• 35:27
  going can't believe it, it's amazing, Can't believe it.
• 35:30
  Can't believe it. Yeah amazing.
• 35:31
  Our wash backs can't believe it. That's cool.
• 35:34
  But then and then I stayed the night in in Cheechibu.
• 35:38
  So I went to the Cheechibu Highlander Inn.
• 35:39
  We are so got to have got to have one of the 1st 2 releases
• 35:44
  of Cheechibu 2 that they've done for Cheechibu Fest about a month
• 35:49
  prior. And I'd also had like four
• 35:51
  months off the baby so this was getting back into a really nice
• 35:55
  way. I had a Craig Elochy ball by
• 35:58
  Thompson Brothers for the Highlander in in Chichibu.
• 36:01
  Oh wow. Which was a nice wee comparison,
• 36:04
  but that's if you ever if you find yourself in Japan in
• 36:07
  Chichibu, do yourself a favour go there.
• 36:10
  They've got the best of gear, really, really good shot and
• 36:13
  lovely, lovely staff and as well.
• 36:16
  So that, that was a really kind of special moment for me anyway,
• 36:20
  yeah. Oh.
• 36:21
  Probably a whiskey highlight for you, Ross.
• 36:24
  Honestly I've been making these or go first because I can't
• 36:27
  think but I'm going to go for one that probably isn't the best
• 36:30
  highlight but not be mentioned For the pod I revisited Glen
• 36:34
  Country distillery. Oh.
• 36:36
  Nice last. Week 10 days ago for the first
• 36:38
  time since since I left the distillery after of course
• 36:42
  building it in 1820. Were you wearing that suit?
• 36:47
  It was. It was a long time ago it was.
• 36:49
  Milton, but then. It was, it was Milton.
• 36:55
  That's my ultimate pub quiz question.
• 36:56
  Ali's referred to as one of only two people in the world who have
• 36:59
  ever got it correct with some hints.
• 37:02
  Yeah. Went back with good friend Steph
• 37:04
  Anderson, who's now the Diageo portfolio ambassador.
• 37:08
  I went in a normal tour at Glen Kinchy and just soaked it all in
• 37:14
  and sent some autographs. Take some photos, you know?
• 37:17
  Did you have that kind of not quite full circle moment, but
• 37:20
  did it kind of feel like? It was.
• 37:21
  There wasn't many people stole there from the time that I was
• 37:25
  there because it'd be 130 years old.
• 37:30
  No, probably. I was there during COVID.
• 37:32
  There was only a couple of people there and but it was
• 37:36
  really good to see familiar faces by the we circuit any
• 37:39
  board and talked about the drams and came back into the next week
• 37:42
  spontaneous 2 days beforehand. Do you fancy come to Glen Kinshi
• 37:45
  on Saturday morning? Yes, I think I do.
• 37:48
  And I think sometimes those unplanned little whiskey trip,
• 37:52
  even if it's something that is familiar, was good.
• 37:54
  Well, I mean, I suppose it like from your own point of view is
• 37:56
  it's not it wouldn't be top of the list of places you would
• 37:59
  want like no, that no, that is no, that's bottom of the list.
• 38:01
  But it's just the fact that you would be like, well, and
• 38:03
  sometimes there's a danger is it's so close to home.
• 38:06
  And I would say Ali, you know, from, from it's, it must be a
• 38:10
  challenge for a sweet Scotch whisky experience where you're
• 38:13
  looking at it going like Angus and I openly talked about, I
• 38:16
  think before at your episode, we talked about the perception when
• 38:20
  you go up into, into the Royal Mile and into that area.
• 38:23
  It's like tourist trap. I wouldn't go there.
• 38:25
  And then you go and you realise that this is an area that's
• 38:29
  created for the industry by the industry.
• 38:31
  Totally. And I think that's where I know
• 38:33
  that Diageo have put a lot of time, money and effort into
• 38:36
  their new visitor centres. And I think that's the idea is
• 38:39
  that that is the foot in the door for so many people to like,
• 38:43
  it's great having drums and it's great sharing drums with people.
• 38:46
  But what's amazing is when you have your your best friends
• 38:49
  getting that whiskey bug as well.
• 38:51
  Yeah. And so if, if we can facilitate
• 38:53
  that, if some of these Diageo distilleries like your Glen
• 38:55
  Kinchy or Clinton leashes can can also facilitate that and
• 38:59
  make it not just about the spirit, but about, you know, the
• 39:03
  overall experience and that. Yeah, that is taken so much.
• 39:06
  That little itch that we have all found I want to kind of
• 39:11
  pester you and find out more and you want to tell me because you
• 39:13
  what you're passionate about etcetera.
• 39:16
  So it's. I feel sorry for the tour guide
• 39:18
  to take your own talks. You're just finished up every, I
• 39:22
  mean. Back in my day.
• 39:25
  I mean, famously, you did try and tell Cameron you that his
• 39:28
  favorite whiskey shouldn't be his favorite.
• 39:29
  WW should be that been having. 40 is not his favorite whiskey.
• 39:36
  He thinks is his favorite whiskey right now.
• 39:39
  But he's wrong. He's wrong.
• 39:41
  I've I've had that whiskey with him twice and he really really
• 39:44
  loves it and it's maybe he's got 3 whiskeys.
• 39:46
  I'll accept that it's not his favorite whiskey.
• 39:48
  I know it's his opinion, but my opinion as opinion is incorrect.
• 39:51
  Frustratingly right, I'll tell you, I'll let you.
• 39:52
  So I've been doing a little bit of research on on the Whiskey
• 39:56
  Stories podcast. I've been looking back what 3
• 39:58
  drams and stuff like that. And annoyingly, there's a few
• 40:02
  connections that I've missed. And I like to be on the ball if
• 40:04
  someone says, oh, I've got that memory.
• 40:06
  Really good for yeah. By looking back I think we'll
• 40:10
  let you in a wee secret here, right?
• 40:13
  And camera will be really cheesed off.
• 40:14
  But actually Mark Thompson put Boonhaven for is his third,
• 40:19
  what, 3 drama? His first ebbs.
• 40:21
  I reckon Cameron is just copying copying.
• 40:23
  Uncle Mark, he's a welcome granddad.
• 40:30
  We'll get a bag. How are?
• 40:31
  They but Graham you must saw a whiskey highlight of the year.
• 40:33
  A single. Single moment.
• 40:36
  Why don't we? I don't.
• 40:37
  We all give a Yeah, yeah, we've. Done everybody else.
• 40:40
  Yeah, it's hard. I mean, look, we we started this
• 40:45
  podcast not really knowing what we were going to get.
• 40:47
  And this year we celebrated the one year, the 5250 second
• 40:50
  episode. Here we are New Year's Angus is
• 40:53
  right, Whiskey Fringe was was absolutely fantastic.
• 40:56
  You look back 1st when we were on the train going through
• 41:00
  drinking the Ballantine side by side off to Cooper to go and
• 41:03
  work on the Glen with us standing Cooper Whiskey Fest.
• 41:06
  I mean, basically you got to think about it.
• 41:08
  Yeah. From, from my own point of view,
• 41:09
  maybe I think Angus is the same as like the Steelers Fair was
• 41:13
  the first festival that we'd ever gone to, and that was a
• 41:17
  year ago, yeah. While doing the pod because
• 41:19
  you've been to Edinburgh Whiskey Festival, we weren't doing the
• 41:20
  podcast at the time. No, yeah, I like Chuck's
• 41:24
  pointing out, you know, beyond brand, bringing out a bottle and
• 41:28
  stuff like that. I've been very fortunate this
• 41:30
  year. I bottled my first cask a little
• 41:33
  indoors. Abbey Farkin.
• 41:35
  There it was. It was nice going up there and
• 41:37
  picking up the bottles and just thinking, wow, these are
• 41:39
  actually these are these are cool.
• 41:41
  But I think I probably the pinch yourself moment was when we did
• 41:46
  our first indie bottler spotlight and I think of the
• 41:49
  Gilder King with Woody and Megan.
• 41:51
  And you know, we've done September, October, November,
• 41:54
  December now. And I would say that I remember
• 41:58
  in March kind of floating the idea probably in this room just
• 42:02
  been like, look, August, let's see if we can put an event on
• 42:05
  where people would actually come along.
• 42:07
  And the fact never forget, like people buying tickets and you're
• 42:12
  looking at, oh, fuck, people have bought tickets now.
• 42:18
  And it was their, it was their and it was a range of people
• 42:21
  that turned up that night, people that I'd never ever met
• 42:25
  before, people that I decided made a conscious effort to buy.
• 42:28
  And do you remember the two, the two girls that were late?
• 42:32
  And I don't know to this day and shout out if you ever managed to
• 42:35
  listen to the podcast, but I think we floated it on
• 42:39
  Eventbrite. I floated it on quite a few
• 42:40
  Facebook groups and this and the next thing and I think these two
• 42:44
  2 ladies that had decided to come along had probably just
• 42:46
  seen whiskey taste in Royal Mile and, and I'll never forget their
• 42:50
  faces when they were, we were the chat that we were having
• 42:53
  about it. It was when I was going around
• 42:55
  and asking everybody how you get on and asked them and I think
• 42:58
  they were travelling or what have you.
• 43:00
  They weren't, they weren't, they didn't speak English as their
• 43:03
  first language, shall we say. So I was trying to speak to
• 43:06
  them. They were very shy, everything
• 43:07
  like that. And I'm sticking a microphone.
• 43:08
  And it was, it was very awesome. I was like, what have you
• 43:13
  learned? Have you learned anything?
• 43:14
  And she was like, yeah, unfilled, unfilled, chiltered,
• 43:20
  unfilled, chilled, filtered, unchilled, filtered.
• 43:24
  I find that really interesting. And I went alright, because I
• 43:28
  don't even know about that, but I thought of all the things but
• 43:30
  these two lassies have taken away from this podcast, but I
• 43:33
  would say and then the the, the, the.
• 43:37
  Alright, what? Is that yeah, because, but I
• 43:41
  mean that led to that led to the independent Butler Spotlight
• 43:44
  that led to US bringing out our first ever bottle.
• 43:48
  I mean, it was still. The fact that you managed to to
• 43:50
  get people to come along that that have paid money and you
• 43:53
  know, for months you've been paying us to come along.
• 43:55
  I know exactly. Finally you got.
• 43:56
  Along by choice, but. Finally making a bit money back.
• 43:59
  You cost a fortune, but. You've got you've got a guy
• 44:01
  fight. You have you basically had to
• 44:03
  balance boots for my salary but. So, well, you could turn up
• 44:06
  wearing a suit like that. But but, but when the but yeah,
• 44:11
  we've suddenly got guys like Andrew Farooq.
• 44:14
  You know, there's there's a few people that become regulars now.
• 44:17
  They've been all four or three or four and stuff.
• 44:19
  Joseph, you're Joseph. He's brought people along.
• 44:22
  And it's just, I think the first one was great.
• 44:25
  The second one was a relief because it meant that people
• 44:27
  actually bought tickets after the first one.
• 44:29
  It wasn't a disaster. But even things like you're stag
• 44:32
  to Ross, I'd say. Oh, I'm sitting on these red top
• 44:36
  on the on the open, open top, red buses.
• 44:39
  Tour buses with a bottle of Lemon J 18 that were drinking
• 44:44
  plastic paper. Cups.
• 44:46
  Plastic paper cups. It must.
• 44:50
  Be the good stacks. Won't belong to the bells it.
• 44:54
  Was. It was great.
• 44:56
  But I think one of the things is, and it's going to sound
• 44:58
  wanky, right? It's going to sound it, but
• 45:01
  we've built a community. We've built something really
• 45:03
  nice. Every Friday night, the weekend
• 45:06
  DRAM roll call Bob Cutting. From America, from.
• 45:09
  That there's so many people, David, like all the guys, but
• 45:12
  also like there's people from the podcast who have messaged me
• 45:17
  to say like congratulations on on on your baby being born and
• 45:20
  stuff like that. Then there's going away to these
• 45:23
  distiller fairs and going away to these.
• 45:25
  These. Festivals and meeting people and
• 45:27
  seeing people. These people know way too much
• 45:28
  about me getting married in Michigan.
• 45:32
  We've been there currently exactly, but we've been accepted
• 45:35
  into like we, we, we're not part of the industry, Angus.
• 45:38
  We've never planned to be part of the industry as such.
• 45:40
  But things like when you go to when you go into a whiskey
• 45:46
  festival and we get to see people that we recognise, you
• 45:48
  get to have a chat. Mark, you know, Alex Thompson
• 45:51
  behind the counter to Glenn, Glenn Turner, all the other
• 45:54
  people there, the indie bottlers, would they Megan, Ola,
• 45:57
  Ola and Ryan from Tricara, all these guys that we've had on
• 46:00
  just being able to, you know, we could chat to them and they've
• 46:03
  been very the whole industry. Everyone's talked throughout the
• 46:07
  podcast about how friendly the industry is.
• 46:10
  At the start I was a little bit cynical, being like I are.
• 46:12
  These are all just saying that. But there'll be sharp elbows
• 46:14
  somewhere if there's not there. Everyone seems to be very, very
• 46:17
  friendly. And I think I went, I just
• 46:19
  popped my head in a couple of weeks ago now before Christmas,
• 46:24
  pop my head into Scotch and there was Fraser, Ewan and
• 46:27
  Curtis behind the bar. Started having a chat and then
• 46:31
  Ewan Cameron. Cameron, sorry.
• 46:35
  I should have left that. Sorry, Cameron, Cameron,
• 46:40
  Cameron, Cameron, but basically like.
• 46:43
  I was just. Mark Thompson just walked in
• 46:45
  with some a colleague from Duncan, Duncan Taylor and walked
• 46:49
  Dougie Little with a colleague from Royal Mile Whiskey's and
• 46:52
  walked the guys from the Collectors Club.
• 46:54
  Doctor Bill Lemson, Dr. Bill Lemson just walked in with a
• 46:57
  with a few other forecast. I jumped on his shoulders and
• 47:00
  said, when are you going to respond to my messages on
• 47:02
  LinkedIn podcast Doctor Bell? He's great.
• 47:05
  By the way, yeah, yeah, he's fantastic.
• 47:06
  But but the the fact is that it was just it was it felt like a
• 47:10
  really nice moment being in in the in Scotch, having a nice
• 47:13
  DRAM and, you know, everyone just seemed to be chatting away
• 47:16
  and speaking to each other. And it was it's just a very
• 47:17
  inclusive industry. Very, very nice.
• 47:19
  But we've just had a great time. Angus haven't.
• 47:22
  We oh, it's been trif. I'm even thinking another kind
• 47:25
  of semi highlight. We'd again, it was something
• 47:27
  we'd actually talked about. The kind of the day we start the
• 47:29
  podcast was we knew Graham and I were going to Germany for the
• 47:33
  summer and we kind of turned up at this whiskey shop in Cologne
• 47:37
  and it was very oh, are you here for the podcast?
• 47:40
  All right, I think Pete, you know, pizza class.
• 47:43
  Yeah, pretty quick, very nice guy, very expirable to us.
• 47:46
  And it was, you know, oh, I think he's yeah, he'll he'll
• 47:49
  come and chat to you for a wee bit and it was right.
• 47:52
  OK, we're going to get a podcast recorded here.
• 47:54
  We know we weren't too sure. We start chatting to Peter, and
• 47:57
  we chatted longer than we thought Peter would be willing
• 48:00
  to chat just for. And then other people started
• 48:02
  turning up. And actually, in an odd sort of
• 48:04
  way, it almost ended up as the first live show because they
• 48:08
  were about Kenny from Dran Moore.
• 48:10
  Kenny from Dran Moore. Kenny McDonald, that's.
• 48:13
  It and and by the end of it they're about in in the kind of
• 48:16
  shop and tasting area had about the end of it.
• 48:18
  They're about 15 people, 20 people there listening,
• 48:21
  listening to us, chatting away to us.
• 48:22
  We're speaking them German, local Germans guys, Scottish
• 48:25
  guys over for the Euros. Guys from who's the guy from?
• 48:28
  He stays in Dortmund from boss, which is a bonus.
• 48:32
  The bonus? All the boss.
• 48:33
  Yeah, yeah, yeah. It's appreciation.
• 48:35
  Yeah, and we saw him at the, we saw him at 5W Festival, 5W.
• 48:39
  Festival. And he he basically was such a
• 48:41
  strange thing was everywhere in March and 5W festival, standing
• 48:45
  there at the Glen Willis stall and this guy's come up and he's
• 48:48
  got his boss T-shirt on. And there was there was about 10
• 48:51
  of them. And he says that we're part of
• 48:52
  boss. Do they are boss?
• 48:55
  And I think it was at bonus. Association.
• 48:57
  Whiskey appreciation of whiskey society.
• 49:01
  Right, so great, great guys. But this guy was telling me I
• 49:04
  stay in Dortmund and I stay in Dortmund, but I'm over for the
• 49:08
  5W festival. I thought I'd come over and I'm
• 49:11
  originally from bonus, I'm part of the society.
• 49:13
  Whether so there it was and then Fast forward four or five months
• 49:18
  and there were in in this Scotia spirits, Scotia Spirits in
• 49:22
  Cologne. And then he walks same guy and
• 49:25
  he's like, well, this is a quick, quick commute, quicker
• 49:27
  commute to get to Cologne from Dorman to get to get to Cooper.
• 49:32
  But it was just nice. And it's one of these things
• 49:34
  that that I'm trying to remember the name of the guy and he he
• 49:38
  stands on the stall for Aaron and Lag and.
• 49:42
  Yeah and yeah. We met him and we spoke to him.
• 49:45
  I wish I knew, yeah. We met him and spoke to him at
• 49:48
  last year's Distiller Stairs. Fair.
• 49:51
  And then he was at the stall beside us at Fife Whiskey
• 49:53
  Festival. And then when we did well, he
• 49:57
  was that he was that whiskey Fringe, I think.
• 49:59
  And when we did Edinburgh Whiskey Festival, it was there
• 50:01
  as well. And it's one of these ones where
• 50:02
  it's like you just kept, you see the same and you're like, and
• 50:06
  it's just been such a really nice experience being part of
• 50:08
  that and and being welcomed in. But it's been, it's been great.
• 50:11
  To get a part of and he's other part of it now.
• 50:15
  Now you still need to do 10 years before you can.
• 50:17
  Before we're keepers of the quake.
• 50:18
  Now wait a minute. I was seven, I thought.
• 50:21
  We had keeper. I think he said 10.
• 50:23
  He'll know well. He's one of the one. 11 Sally
• 50:27
  Baxter get his ally voting to get nominated by him, so I think
• 50:31
  I. Think I that was that was a
• 50:33
  period of 2024 which Ross was curling his toes at every time
• 50:37
  we mentioned it. I think it was.
• 50:38
  Was it your episode, Ally, that might have brought it up?
• 50:40
  Yeah, yeah. Yeah.
• 50:41
  And then you're like, she worked in whiskey for six years.
• 50:45
  Three of us done a podcast. That's 9, so just get a joint.
• 50:48
  One, I thought, yeah. I've I've never been in a
• 50:50
  situation I've seen seen two people sat opposite me and their
• 50:53
  lie their eyes light up the way that they went down here.
• 50:58
  To. Be honest.
• 50:59
  I'm like, yeah, it's kind of like almost like a knighthood in
• 51:03
  Westgate and all that. And then you 2 are like, Oh my
• 51:05
  goodness, this is a great idea, this podcast.
• 51:08
  And I went, Oh no. Just like, well, let's just
• 51:11
  2025, let's just get a sponsor. Marks.
• 51:15
  And Spencers and that I I suppose to do this Christmas.
• 51:18
  Hi, let's let's get a sponsor I. Need to try there Glen going to
• 51:22
  Marks and Spencer. Absolutely.
• 51:24
  Now that actually brings us on to to drams you've had this
• 51:26
  year. Without giving your drama of the
• 51:28
  year, why don't we do honourable mentions perhaps, or some
• 51:31
  whiskies that surprise you this year?
• 51:32
  Well, guy, I mean, are we talking about that we've had or
• 51:36
  that we've talked about as well? That you've had individual.
• 51:39
  So I would say straight away I ordered a this kind of covers a
• 51:43
  group of things that will mean you don't have to go on about
• 51:45
  them. And we have all the three of us
• 51:47
  have all enjoyed Glencadam this year and we've enjoyed
• 51:50
  Glencadam. The whiskey is getting way, way
• 51:54
  too expensive. Aged whiskey is creeping up and
• 51:57
  it's creeping up and it's becoming less successful for for
• 52:00
  everybody. But the non aged statement cask
• 52:02
  finish series in Canada produced this year we have loved.
• 52:06
  Yeah, yeah. And I think, I think Graham will
• 52:08
  not mind me mentioning, but the honourable mention of that for
• 52:11
  Graham and I's point of view, there was a cognac, yeah, for
• 52:15
  this one. Now I'm desperately.
• 52:17
  Looking at your phone, but my phone's being used to film this
• 52:20
  right so I can't remember the actual but.
• 52:23
  I might have a picture. My understanding of this bottle,
• 52:26
  which makes it even more frustrating but also amazing, is
• 52:31
  that my understanding is that bottle actually got recalled
• 52:34
  because it didn't reach it. It failed.
• 52:38
  The Cody Reynolds actually told me this on on on Your Stag do
• 52:42
  because I explained it to him. No, we're reaching it to tell
• 52:46
  you because he didn't. Tell me that somebody.
• 52:48
  No. Well, the labelling, I think
• 52:51
  that there was an issue with the labelling.
• 52:53
  And how they named it and how they.
• 52:54
  Yeah. So I think it ended up, but I
• 52:56
  managed to get a bottle out of Jeffrey whiskey.
• 52:59
  Jeffrey whiskey and tobacco. I managed to get a bottle out of
• 53:02
  them for a trip that Angus and I went up north.
• 53:04
  Yeah. I mean, we shared that bottle on
• 53:06
  the way home and it was a cracking drum and I'll have to
• 53:08
  say. It was it was one of those drums
• 53:11
  where you kind of Graham says, right, try this and he can I go
• 53:15
  right, OK. And again, it was in a plastic
• 53:17
  paper cup and you and you sip it and you just go.
• 53:23
  And then put it this way. I wasn't really in the mood for
• 53:25
  a drink at the time. And I picked it up and I was
• 53:29
  like, that's actually quite nice.
• 53:30
  Graham, do you want another one? I'll have another one.
• 53:34
  And then by the time it was because we were on a coach and I
• 53:37
  was at the front and Graham was kind of at the front with me,
• 53:39
  but he was also going and doing the rounds with other people.
• 53:41
  It was Graham, grab another one. I'll tell you, I'll tell you
• 53:45
  exactly what. I guess it wasn't really in the
• 53:47
  mood for drinking was the day before we started.
• 53:51
  Started day with two jugs of pimps on the train up Inverness.
• 53:56
  We got off at Avie Moore. We did get off Avie Moore we
• 53:59
  got. We had a good day Avie.
• 54:00
  Was a real day. Angus Price So basically for we
• 54:03
  have our tradition. Well, we started off with two
• 54:06
  pimps. We stopped at Avie Moore.
• 54:07
  We had a great. Two jugs of PIM 22 pimps.
• 54:10
  Is really kind of a. We we got.
• 54:12
  In fact, we we got. Back on the train at Avie, Moore
• 54:14
  went up to Inverness. Bear in mind the day started
• 54:17
  probably at 9:00 in the morning or.
• 54:18
  Something a long day, and we are.
• 54:20
  Responsible. And we were, I mean, I think
• 54:25
  we're in our beds at 1:00 in the morning.
• 54:27
  And it was only, it was only night.
• 54:29
  So the next day the the first drink of choice I had in my bag,
• 54:33
  it was an overnighter. And we were then continuing our
• 54:36
  journey. I had I had this bottle of Glen
• 54:39
  Caddon and I'm so glad I picked that.
• 54:42
  I actually I was going to flex. I went because the day before
• 54:46
  this trip, there was a few guys that are on this trip that
• 54:48
  weren't whiskey drinkers. I thought, I'm going to get a
• 54:50
  whiskey and I you could do one or two things you.
• 54:52
  Don't message me about this before you picture whiskey.
• 54:54
  I may have done, but you could do one or two things in this
• 54:57
  situation and I'm glad I did. The right thing was you could
• 55:01
  try and be too smart and try and be too fancy and you can go for
• 55:05
  something bespoke, something unique, but that would usually
• 55:08
  need to be independently bottled, which would usually
• 55:10
  need to be single cast, which. Would be cast strength cast.
• 55:13
  Strength. Now, for the uninitiated and
• 55:15
  even me, last year, I would turn my nose up at Cast Strength
• 55:18
  whiskey, particularly if you're on a journey and it's not.
• 55:21
  Yeah, exactly. So it was actually the point.
• 55:24
  I think it was a Blind summit. Apologies to James and Jamie for
• 55:28
  for not buying their Blind Summit, but I was looking at the
• 55:30
  wall and it was Jeffrey St. Whiskey and Tobacco.
• 55:33
  I was looking at their whiskeys and they've got a lot of
• 55:35
  independent bottle stuff, a lot of cool independently bottle
• 55:38
  stuff as well. In fact, I believe as as we are
• 55:40
  recording this, they have two bottles available of the Whiskey
• 55:43
  Stories 25 Year Olds Blended Scotch on their shelves
• 55:47
  available at retail. Time this goes out.
• 55:49
  There we go, There we go. Yeah, there we go, of course.
• 55:51
  But basically I'm looking at it and it was the Blind Summit
• 55:54
  Glencadam I saw, which suddenly made me go actually, poof.
• 55:57
  Glencadam would be a great for the group that we were with.
• 55:59
  Yeah, yeah, yeah. I thought I'll find the good
• 56:01
  Glencadam. Saw that one.
• 56:03
  What was it? It was a.
• 56:04
  Cognac. Cognac.
• 56:05
  Cognac. Red Label, yeah.
• 56:07
  I can't remember the age of it it.
• 56:08
  Was like a kind of red orange Label 85. £90.00 well priced and
• 56:12
  I thought this will do nicely and after.
• 56:15
  So to go back to the original question was when we do a trip
• 56:18
  with the with the Pimms, it's usually what, 2 bottles of
• 56:22
  Pimms? 2 bottles of Pimms, 2 bottles of
• 56:24
  lemonade, 2 bottles of lemon. So somebody brings them,
• 56:27
  somebody provides the jugs in the ice, and Angus brings a
• 56:30
  vacuum pack of pre. I provided a whole lot.
• 56:37
  There's a pic, there's a picture I'll baby share on the grape.
• 56:40
  There's a picture and there's a check out Asda or something and
• 56:44
  it's Pyms, Pyms, lemonade, lemonade.
• 56:46
  And then it's like straws, strawberries, cucumber, mint,
• 56:51
  mint, oranges. That's my shopping.
• 56:54
  That even is just they got it's a big bag of ice as well.
• 56:59
  There's a lot of effort that goes.
• 57:00
  Into this can I see? So when I was like, I've never
• 57:03
  been a Pimms drinker, but when I was a kid, my old man used to
• 57:06
  have barbecues. Yeah, I knew it happens.
• 57:09
  Yeah, yeah. But his recipe is like something
• 57:11
  I've never heard before. This was a third pimps 1/3
• 57:15
  lemonade and then a third vodka. Oh.
• 57:19
  God. That's next time.
• 57:21
  And then you do all the fruit and everything.
• 57:23
  And I remember I was like 15 or 16.
• 57:25
  I was purely serving. I was not in Biden and imbibing
• 57:29
  or whatever, the first 3 drums or whatever.
• 57:33
  And get all these adults and farmers going tell you what this
• 57:36
  is. This is the best pimps get
• 57:41
  around and get around 7:30. You see grown men, mid 40s just
• 57:46
  fall, fall like, like drunk flies.
• 57:51
  Just fall in the garden and we're all going.
• 57:54
  This is a bit, she says. These guys must have had a lot
• 57:56
  of feet. They're absolutely stuffed, you
• 57:58
  know, absolutely pissed people would go home with sprained
• 58:03
  ankles and black eyes 'cause they just knocked themselves to
• 58:06
  me unconscious on pimps. Remember, Remember we basically
• 58:10
  we were on the train, right? If we were the Pimps Stories
• 58:13
  podcast, great people would have loads of stories.
• 58:15
  Well, we, we were on the train up, so we were, we were on the
• 58:18
  train up from Edinburgh to Inverness Saturday morning.
• 58:21
  So it's, it's, it's, it's summertime as well me.
• 58:24
  I mean spring Elliot spring. It was like your classic 3
• 58:28
  carriage train for a trip for. What could be?
• 58:31
  You can add 6 carriages. So we're stuffed to the gun
• 58:34
  holes. But also, like you said, it's a
• 58:35
  lovely American couple. American couple sat right across
• 58:38
  from us, and they're watching this whole thing unfold where
• 58:41
  basically we've managed to get ourselves a table and this bag.
• 58:45
  Yeah. And this is bringing out jugs.
• 58:47
  Jugs. He's there pulling out.
• 58:48
  Ice. Ice.
• 58:49
  He's pulling out shot fruit and these Americans, this American
• 58:52
  couple, maybe in their. 50s, maybe late 50s.
• 58:55
  Yeah, 60. This is the strangest thing
• 58:57
  they've ever. They're watching this.
• 58:59
  What the hell is going on here? And then Angus starts divvying
• 59:01
  it up. And then there's the problem is
• 59:03
  we didn't have seats together, so four or five guys up there.
• 59:05
  So I was playing mum, I had the truck, I was going up the
• 59:08
  carriage and I just bit in the hospitable thing.
• 59:11
  Of course, you say to American tourists, would you?
• 59:16
  Now we know how Ross Bet is coming.
• 59:21
  I just said, did you like it? What is that you're drinking?
• 59:23
  I said, oh, it's pimps. What's Pimps suck.
• 59:25
  Nobody actually knows what's. No idea.
• 59:27
  What is pimps? No idea.
• 59:29
  So we just would you like a glass of it, a plastic paper cup
• 59:32
  of it and basically that their wife said yes, the husband was a
• 59:37
  bit like and she said I'll take some of that.
• 59:41
  She had maybe she had a good drink of it.
• 59:44
  We gave her a good measure. I guess his measurements on a
• 59:47
  train are not he didn't have he didn't have a measuring jigger
• 59:50
  or anything like that. We really struggled with the
• 59:55
  first batch of trying to work out.
• 59:58
  We ended up with we basically had leftover 1 bottle of pimps
• 1:00:02
  and a bottle 1/2 of lemonade exactly.
• 1:00:06
  But anyway, so fair play. But that woman was.
• 1:00:12
  The drinker basically my husband was like thanks lads.
• 1:00:16
  Our our our plan tour at Inverness is now spoiled because
• 1:00:20
  my wife steamboats, but it was great.
• 1:00:22
  But the the the point of that was the next day that Glenn
• 1:00:24
  Cadam, you're absolute spot. I can't.
• 1:00:26
  Believe that has come from that Glenn Cadam.
• 1:00:28
  It was the next day, the last DRAM.
• 1:00:30
  We were all fairly tender and I, you know, I like to feel that on
• 1:00:35
  a day like a stag do or a couple of days event.
• 1:00:37
  I like to be this sort of guy that rallies the troops next
• 1:00:40
  day. Right, lads?
• 1:00:41
  Get us down. Yeah, one of them.
• 1:00:42
  It'll it'll sting, yeah, but it'll be the best thing
• 1:00:45
  possible. And what I would say is in this
• 1:00:47
  on a hangover that that whiskey hit there.
• 1:00:49
  But what makes it absolutely more intriguing for me is that
• 1:00:53
  you can't buy that anymore. Yeah.
• 1:00:55
  It's gone. I.
• 1:00:56
  Think Kev would also shout out the reserve PX because it's been
• 1:00:59
  particularly good for his pup. Yeah, yeah, absolutely great
• 1:01:02
  value for a shade whiskey. I would do it in the same kind
• 1:01:05
  of category, non age statement whiskey is that I was incredibly
• 1:01:10
  excited for when I came back to Scotland because you guys talked
• 1:01:12
  about it so much and here was a Glen Go in white oak.
• 1:01:14
  Oh, fantastic. I think that's our collective
• 1:01:19
  drama the year. Probably.
• 1:01:21
  I mean, I think I, I must have had that for the first time in
• 1:01:24
  October because and you'd been talking about for six months.
• 1:01:27
  And you're. Talking about it in Japan and
• 1:01:30
  then I was in Australia and I was this.
• 1:01:31
  It must be pretty decent. This has come up for weeks.
• 1:01:34
  Oh, I. There are a lot of expectations.
• 1:01:36
  Haven't had it but. Others, others saw it.
• 1:01:39
  I think my expectations were incredibly high.
• 1:01:42
  And then I saw the price and I was like, OK, well, this is
• 1:01:43
  going to be fine. And then and, you know, it went
• 1:01:45
  straight back up again. Otherwise, great drop.
• 1:01:47
  Yeah. I mean, I love bourbon, I love
• 1:01:50
  fresh, and I'm surprised that Glenn going could do that that
• 1:01:52
  well. Ah.
• 1:01:53
  And big shout out to Jake Adcock, because actually that
• 1:01:56
  was one of his. One of three blenders.
• 1:01:58
  Well, that was his one of three germs as well.
• 1:02:00
  And Jake. Jake who, yeah, like you say
• 1:02:02
  that I think he he messed. That was the first time Jake got
• 1:02:06
  in touch was after hearing us talking about it.
• 1:02:09
  And he was saying about how that's he's played a big part in
• 1:02:12
  that, and that's one of his first big projects that he'd
• 1:02:15
  worked on at the time, Yeah. Great honourable mention, any
• 1:02:17
  honourable mention from you, Mr. Baxter.
• 1:02:19
  Do you know what A blended whiskey woven shindig.
• 1:02:23
  Oh. Great.
• 1:02:25
  It is just, and I think what I love about what what Woven are
• 1:02:28
  doing is they're not just necessarily blending whiskeys to
• 1:02:32
  make to make a great whiskey, which I'm sure obviously
• 1:02:35
  everyone strives to do, but it's all to do with either a story or
• 1:02:38
  a situation. I think that yummy.
• 1:02:40
  Yeah, exactly. The woven shindig is basically,
• 1:02:43
  look, you're going out for a bit of a party, but you're going to
• 1:02:46
  kick your shoes off, all that kind of thing.
• 1:02:47
  Here's a DRAM just to see you through.
• 1:02:50
  And that's exactly what it is. And it absolutely nails it.
• 1:02:53
  It's fresh, it's vibrant. When you know you're at Kaylee,
• 1:02:57
  you've got something in your hip flask.
• 1:02:58
  That's exactly the thing that that want and it's nothing.
• 1:03:00
  They call them the experiences, right?
• 1:03:02
  So yeah. Totally, totally.
• 1:03:03
  And I, I don't know what they're doing.
• 1:03:05
  And it's, yeah, that's a that's a cracker.
• 1:03:06
  When we had Pete on, that was a fantastic episode.
• 1:03:09
  Yeah, that was and and Pete, like I say, he breaks it down so
• 1:03:13
  well. He talks so well about whiskey.
• 1:03:14
  He's very passionate. But the like I say, yummy
• 1:03:18
  whiskey is what his sort of, that's what he said.
• 1:03:20
  We just want to make yummy whiskey.
• 1:03:21
  And totally incidentally, Pete's episode was the christening of
• 1:03:25
  this snippet. Snippet score at 60s.
• 1:03:29
  You see, There you go. He was, he was there for the
• 1:03:31
  very first one, actually. But yeah, Ross, have you got 1?
• 1:03:34
  Well, my honourable mention was of Glencadam, but I guess the
• 1:03:38
  client done a lot for you is, yeah, Glencanum and the white
• 1:03:42
  Glencanum range and Glenn going white oak grilled down as my
• 1:03:45
  runners up. But I had a lot of very good
• 1:03:48
  whiskey this year. I'm going to go Aberlauer 12.
• 1:03:51
  Yeah, Woody's Aberlauer 12 in Bourbon that featured even just
• 1:03:56
  Aberlauer and Bourbon was for there was a number, I can't
• 1:03:59
  remember what. You did she boys a bit of quite
• 1:04:00
  a lot, right to start the podcasting.
• 1:04:02
  That's Aberlauer and bourbon. That's Aberlauer and bourbon.
• 1:04:04
  But don't drink it because I'm the only one that drinks it.
• 1:04:08
  I don't know what month because I've got it all written down
• 1:04:11
  here, the different episodes we've got, but there will be
• 1:04:14
  probably a month and a half worth of whenever, whenever.
• 1:04:19
  Basically what happened was Kevin got a distilling exclusive
• 1:04:25
  behind the bar. Yeah.
• 1:04:26
  Which was Aberlower in Bourbon, Yeah, and you absolutely raved
• 1:04:29
  about. It they had 214 year olds and
• 1:04:32
  another age statement. Two of them are bourbon, one was
• 1:04:34
  Sherry. Yeah, and we tried it.
• 1:04:36
  But then what happened was Woodrow's of Edinburgh brought
• 1:04:39
  an Aberlower 12 in Bourbon. Yeah, and again after the sort
• 1:04:43
  of you hyping up Aberlower and Bourbon, US trying it was lovely
• 1:04:47
  again. It was sort of like that was a
• 1:04:48
  go to. So I'll also say, and we're
• 1:04:51
  being very, very kind to them because we like the the
• 1:04:54
  Woodrow's. A lot of guests were coming on
• 1:04:57
  and I was buying them a Gervin 30.
• 1:04:59
  Yeah, yeah. And.
• 1:05:00
  They bottled that was 10 lbs of DRAM for 35ML in this pub and if
• 1:05:05
  I like the guest that was coming on to you, I'll know if I bought
• 1:05:07
  you one. Well, I think it was going well.
• 1:05:13
  I hope so. Basically, let's see, let me buy
• 1:05:16
  you a DRAM. And it was a crowd pleaser.
• 1:05:19
  And green whiskey in general is featured heavily in the podcast.
• 1:05:21
  It's no longer cool to like green whiskey.
• 1:05:23
  I'm actually going to start to dislike green whiskey.
• 1:05:25
  Are you on background? Because I thought I was really
• 1:05:27
  cool because how how it was about a year ago.
• 1:05:31
  But no, that's my honourable mentions.
• 1:05:33
  Some pretty good. Dramas, but also.
• 1:05:34
  Have loads of amazing. I've got a couple.
• 1:05:36
  Of honourable mentions 1 would be and I'm I'm pretty sure it's
• 1:05:40
  one of your honourable mentions. So when you wanted to take a
• 1:05:42
  bath and it was the Arden of course the Arden Merck and
• 1:05:45
  Cherry. We first had Arden, Merck and
• 1:05:47
  Cherry. I mean, it just it was one of
• 1:05:49
  those drums where. Jeeves guy called Jeeves.
• 1:05:52
  That's right, he had the Edinburgh Whiskey Fest,
• 1:05:54
  Edinburgh Whiskey Festival just while we were recording.
• 1:05:57
  Kind of mid sentence just turned up with us the whiskey and just
• 1:06:01
  poured us in a plastic paper cup.
• 1:06:03
  Actually would have been no, it would have been a Glen.
• 1:06:05
  It would have been a Glen Cairn. Just poured it and it was like
• 1:06:09
  try this lads. And it was like right, OK, and
• 1:06:11
  it was like, what is that? You know, it's one of those ones
• 1:06:14
  where it like, you know, it's you know, it hits you and you're
• 1:06:17
  like right, That is that is gorgeous.
• 1:06:21
  In fact, I had a drama that last night.
• 1:06:23
  That's the real honor mention. The second honor mention, the
• 1:06:26
  guy actually goes to two whiskeys, Graham and I.
• 1:06:29
  Again, it's not a podcast related 1.
• 1:06:31
  Graham and I went to whiskey tasting with a good friend of
• 1:06:34
  the podcast, Greg Arca at the Scots of the Balmoral Glenmore
• 1:06:39
  and he had there were two drums that he had that just stood out
• 1:06:43
  to me that day. There was the first one which.
• 1:06:45
  The old Ross do. The old Ross do.
• 1:06:47
  He starred with an old Ross. Oh yeah, boy.
• 1:06:49
  Lovely. And it was absolutely, and it
• 1:06:52
  was one of the best. It's the best probably, I'm
• 1:06:54
  going to say it, probably the best taste in whiskey tasting
• 1:06:56
  I've been to was that one. And then there was an oat more
• 1:07:00
  that day as well. That just blew me away, as well
• 1:07:03
  as two drums that evening that blew me away.
• 1:07:05
  The old Ross dude was the 30 year old, I think old Ross do.
• 1:07:09
  Just incredible. Yeah, and there was an old
• 1:07:11
  Moore. I like the old Moore.
• 1:07:13
  Yeah, just yeah. And, and actually that old Moore
• 1:07:18
  feat did that. Did that old Moore feature in
• 1:07:20
  his? No, no, no.
• 1:07:22
  There wasn't. There wasn't Almor, and it was a
• 1:07:23
  different Almor in the taste than you guys did.
• 1:07:25
  There wasn't. Almor.
• 1:07:26
  Yeah, there was. It was to say it was.
• 1:07:28
  Are you sure? Yeah, it.
• 1:07:29
  Featured. That old Moore then featured in
• 1:07:32
  the IT was the same Altmore, I'm pretty sure.
• 1:07:35
  You're right. Sorry.
• 1:07:36
  Yes, yes, yes, it featured. When we had Greg on, Yeah,
• 1:07:38
  absolutely right. Did you ever taste the Imperium
• 1:07:41
  34 year old? They didn't, no.
• 1:07:43
  Finished off in all the Russell Sherry.
• 1:07:45
  That was like unusual Imperium, but very tasty.
• 1:07:50
  Do you? Have a tasty note you've?
• 1:07:52
  Got. You've not got a lot here.
• 1:07:53
  We've got. I'm not going to taste enough
• 1:07:55
  for it. I just know it was good.
• 1:07:56
  Yeah, it was really good. Really good.
• 1:07:58
  But I mean, I I think it was something I'll mention as well
• 1:08:01
  on on behalf of Angus, who I'm going to credit.
• 1:08:04
  Angus was selling this out because it was the first time.
• 1:08:07
  So this independent bottler had ever it was the fastest selling
• 1:08:10
  bottle that they've ever had. And Angus was Angus was an early
• 1:08:13
  adopt adapter adopter to this to this whiskey.
• 1:08:17
  It was a tree Cara 33 year old N British.
• 1:08:20
  Oh yeah, yeah, yeah. Angus had in the build up to our
• 1:08:24
  indie bottler Spotlight with Tree, Cara, Ola and Ryan.
• 1:08:27
  Angus had two on two episodes back-to-back or three episodes
• 1:08:31
  back-to-back. I think so.
• 1:08:33
  You had it and then I. Turned up at that at that taste
• 1:08:36
  thing and she said actually, do you know we we have no more
• 1:08:38
  stock We hold no more stock of that and I bought I think you
• 1:08:42
  might have said that Ella Ron truck gift to yourself.
• 1:08:46
  I bought a good few gifts to myself and two of them again, an
• 1:08:51
  honourable a shout out to Jeffrey St.
• 1:08:53
  Whiskey and tobacco. They had 3 bottles of the 33
• 1:08:58
  year old N British left and 2 bottles of the Aberleur 12 left.
• 1:09:01
  And I decided I'm going to take, take, take all of them because I
• 1:09:06
  know that they'll be they'll be good to have for for later days.
• 1:09:09
  But I fantastic, absolutely fantastic.
• 1:09:12
  I might have to test your editing skills now because I'm
• 1:09:15
  bursting for a pee. It's the 31st of December.
• 1:09:19
  Brilliant. Well done.
• 1:09:20
  As we're about to do our personal drams of the year, if
• 1:09:23
  you can, and it's okay if you can put it into two, I'm not
• 1:09:26
  giving you more than two chucks. So just decide, decide.
• 1:09:30
  No, that was what No, no, no, no, no, no, no totally
• 1:09:33
  different. And also he was wrong about one
• 1:09:35
  of his whiskey stories. And so also we've just Mr.
• 1:09:41
  Baxter's first time you're trying our blend 25 year old
• 1:09:44
  blended W1 of 69 bottles. Yes, at 43.8%.
• 1:09:48
  We would like your honest opinion and your childcare
• 1:09:51
  tasting note if you could come up with 10.
• 1:09:53
  Does anybody have their their drama straight away?
• 1:09:57
  I mean, I just. Kind.
• 1:09:59
  Of gave me mine Mazar the merkin Sherry.
• 1:10:01
  And the Merkin Sherry. It's the only DRAM.
• 1:10:03
  It's the only drama I've ever said.
• 1:10:07
  Fill a bath with that. You see your messages came in
• 1:10:10
  these. Days.
• 1:10:11
  I have found the drama that I actually love.
• 1:10:13
  And it annoys me because I'd love it to be.
• 1:10:16
  I'd love it to be a bourbon cast.
• 1:10:21
  It has to be. I mean, honestly, it's it's, I
• 1:10:24
  must admit, I've said this before, I'll say it again.
• 1:10:26
  I've been spoilt in the sense that 850 meters from door to
• 1:10:32
  door from where I lifted diggers.
• 1:10:34
  And what that's done is it's meant that I'm sweat an awful
• 1:10:37
  lot when I have to put up a picture of what my weekend tram
• 1:10:40
  roll call is because I don't have a very big whiskey
• 1:10:43
  collection in the house. I've I've maybe 35 bottles.
• 1:10:47
  And I would say that those 35 bottles, very few of them have
• 1:10:50
  been bought over the last year or so.
• 1:10:53
  What I will say is that Arden Merkin was the first bottle that
• 1:10:56
  I've actually gone, right. I'm buying a bottle of that and
• 1:10:58
  buying a bottle. There was a liquid was that
• 1:11:02
  tasting with a single the single cast of the tasting how many?
• 1:11:05
  Drams, are you going to do here? I just told Chucky you'll only
• 1:11:07
  get 2. Fine, Arden, Mark, I'm.
• 1:11:08
  Not sure podcast. No, no, no, Arden, Mark and
• 1:11:11
  Sherry, I'll do that. The first DRAM that you've ever
• 1:11:13
  had, you went, I'm going to go and buy a bottle of.
• 1:11:15
  That, well, not just the first DRAM of, I mean, I've had the
• 1:11:17
  other drams where I've bought a bottle of it, but most recently
• 1:11:20
  where I've gone, I'm spoiled. We could come here and we could
• 1:11:24
  try DRAM after DRAM after DRAM. Do you think your journey,
• 1:11:29
  personal journey in whiskey and your understanding of trying
• 1:11:32
  cash strength, whiskey's trying maybe younger whiskey.
• 1:11:35
  Yeah, that's a non age statement.
• 1:11:37
  Yeah. Yeah, it's a high strength.
• 1:11:38
  I don't know. Yeah, couldn't tell it.
• 1:11:39
  But you would have looked at me. Look before I'm before we met
• 1:11:44
  and before the podcast, you would have said how old is that?
• 1:11:46
  Yeah, Barton would have said no idea.
• 1:11:48
  And you would have said I'm not on that.
• 1:11:50
  Yeah, I'll be honest with you. I was looking back through I
• 1:11:55
  can't remember who it is now for the life of me, but I've I've
• 1:11:58
  said doing a bit of research before doing anxious job really
• 1:12:01
  ahead of research but basically and that someone has given us an
• 1:12:05
  ardent American as I walk 3 drums and I've spelt it
• 1:12:09
  horrendously because I didn't know how to spell ardent
• 1:12:11
  American. I don't.
• 1:12:15
  Agree. I don't know how to spell no,
• 1:12:16
  but I I. I didn't know what they're
• 1:12:18
  talking about. No.
• 1:12:19
  Right. OK, so I was going.
• 1:12:21
  No. In fact, you know what I'll be.
• 1:12:22
  I'll be Simon Smith might have been his own bottle.
• 1:12:26
  No, no, no, no, because it was it was it was early on because
• 1:12:30
  Simon Smith has talked about his own bottling in the most recent
• 1:12:32
  one. But basically I was a bit, I'll
• 1:12:35
  be honest, I was I remember I remember writing it and knowing,
• 1:12:39
  not knowing what it was with the guest who was on.
• 1:12:42
  I can remember being underwhelmed by like, just being
• 1:12:47
  like. What are those?
• 1:12:49
  Whiskeys, why, why would you pick that one?
• 1:12:50
  Like after the whiskey stories that you've given us and the the
• 1:12:53
  the whiskey you've probably tried, why would you pick that
• 1:12:55
  one? I can remember just genuinely
• 1:12:57
  and this is you know, this is earlier.
• 1:12:58
  There he is, Charlie. You Arna Markin.
• 1:13:06
  Champagne. Champagne.
• 1:13:09
  Cash, that was a great drop. Yeah, such.
• 1:13:11
  A After all the stories that Charlie Hume had given us, of
• 1:13:14
  all the whiskeys that Charlie Hume tried, he had given us,
• 1:13:17
  number one, that Arna Merkin, I've never heard of.
• 1:13:20
  I'm going. But that was that was me.
• 1:13:23
  So that was when we recorded. That what was that on the market
• 1:13:26
  because they've got a couple releases of.
• 1:13:28
  Polyons. Polyons.
• 1:13:29
  That's exactly what it is. Yeah.
• 1:13:31
  I could read dyslexic writing as anywhere else, as well as anyone
• 1:13:33
  else. Yeah.
• 1:13:36
  Paul Noire, Champagne. Yeah.
• 1:13:37
  You. Know Champagne?
• 1:13:42
  But my point is like that, that is you're right, it's a sign.
• 1:13:45
  The fact that now in May this year, I was saying, how the hell
• 1:13:51
  is that like disappointed with that?
• 1:13:53
  Is that what 3 DRAM? That's in your gaffe.
• 1:13:55
  Now I'm one in a full of bath full of this stuff and I'm
• 1:13:58
  excited, really, really excited about what it's.
• 1:14:00
  A great I think we should also, depending on our story, we
• 1:14:03
  should probably vote on a winner, a podcast one or the
• 1:14:05
  drama year. So that's a very.
• 1:14:07
  Well, no. What I would like to do is
• 1:14:11
  before we run out of time because we are fast approaching
• 1:14:13
  midnight but. Jackie Byrd knocking.
• 1:14:20
  At the walk 3. Drums A drama of a Walk 3 drama
• 1:14:23
  of the year as well. OK so my my drama.
• 1:14:26
  We've got two former guests as well, so we're going to have to
• 1:14:28
  feel obliged to pick pick them. My drama, my drama of the year
• 1:14:32
  is from a distillery that I knew pretty much nothing about.
• 1:14:36
  What I did know about it, I didn't necessarily think that
• 1:14:40
  much of. And it was a Balandalic I had
• 1:14:44
  this year. It was a Balandalic bourbon cask
• 1:14:47
  61.5% 2016. It blew my socks off.
• 1:14:52
  Still haven't tasted any of that.
• 1:14:53
  Blew my socks. Off and I'm a Sherry casket
• 1:14:55
  bourbon cashless at the same time and Sherry cask was good
• 1:14:59
  but the bourbon cask was so good that I was annoyed.
• 1:15:04
  So your Sherry, you're going for the Sherry cask?
• 1:15:06
  No, bourbon cask. Bourbon cask.
• 1:15:07
  Sorry. Good.
• 1:15:08
  No, no, no. That.
• 1:15:10
  I was at a tasting and a wanky tasting note came up and I can't
• 1:15:13
  remember what the wanky taste. It was a Mark Davidson tasting
• 1:15:16
  the first time I tried that. But somebody in the audience at
• 1:15:19
  that tasting, and again, please drink responsibly, said this is
• 1:15:22
  whiskey for kids. Yeah, he said that like.
• 1:15:26
  It was. It was tropical.
• 1:15:28
  It was, it was a youthful version of of a long
• 1:15:33
  fermentation based Tomatin style refill casks.
• 1:15:39
  It was all about the spirit and it was like this is going to be
• 1:15:42
  a really exciting distillery in my opinion for the future based
• 1:15:45
  off of that. All I knew before that is that
• 1:15:46
  the current king opened the distillery and I was like what
• 1:15:48
  the fuck is that about the current king?
• 1:15:50
  The current king. Sausage.
• 1:15:55
  He was, he was the current Prince of Wales there.
• 1:15:56
  He was the current Prince of Wales at the time.
• 1:15:58
  Oh, so he. Was the Prince of Wales when he
• 1:16:00
  opened? It he was the current Prince of
• 1:16:01
  Wales. At the time, that was like the
• 1:16:02
  ongoing thing. Whenever I went to a whiskey
• 1:16:04
  distillery, all the time I was at Scotch and I was like, all
• 1:16:07
  right, when was Charlie here? There's the cask he signed for
• 1:16:11
  us. Yeah.
• 1:16:13
  Yeah, I've been a. Bladnik And there was Cass for
• 1:16:16
  him as well. Yeah.
• 1:16:17
  Ben Remack And there's like, there's the cask.
• 1:16:19
  There'll be a few high I'm. Sure, he gets.
• 1:16:20
  So yeah. He.
• 1:16:23
  Must have gone through the warehouse and the frog and just,
• 1:16:25
  you know, yeah. In touch Despite that.
• 1:16:29
  When you ending him on the podcast Graham.
• 1:16:32
  Charlie Go. To Balmore Castle, Balmoral
• 1:16:36
  Castle Royal Special. Okay, what's your nomination,
• 1:16:41
  Charles? What's your, what's your
• 1:16:42
  favorite? What was your winner of the best
• 1:16:44
  time you had this year? I would say one of the one of
• 1:16:48
  the dramas I had that was immediately, I need to get a
• 1:16:50
  bottle of this. I brought it on here and that
• 1:16:51
  was the Star Wars Bourbon cast. Number two, yeah, that was
• 1:16:54
  brilliant. Star Wars feature.
• 1:16:55
  So much on this podcast. Yeah, and I didn't really be
• 1:16:59
  honest. I didn't really have high
• 1:17:00
  regards of. And then when it was in
• 1:17:03
  Australia, I think one of the first days I went to see our
• 1:17:06
  mutual friend Ferg, his place of work had the twofold and I was
• 1:17:11
  like this is fine. And then I had about ten other
• 1:17:15
  Star Wars in about Melbourne and I was really, really impressed.
• 1:17:20
  One of the best tastings I went to.
• 1:17:21
  But that was a like great, great job, fully bourbon matured
• 1:17:26
  something I should I would expect more from Star Wars.
• 1:17:30
  I'd like to see more, but completely opened my eyes and
• 1:17:34
  it's for me personally. You're saying it's been a very
• 1:17:36
  big year for you just learning about whiskey and I guess losing
• 1:17:40
  the Sherry tart? I'm trying.
• 1:17:44
  I'm repeated prick at the moment.
• 1:17:48
  For me it was he's. Repeated pretender he
• 1:17:52
  potentially speed with you because he was rid of the
• 1:17:54
  shedding. Tire but I mean, I for me it was
• 1:17:57
  I I felt like very liberated when internationally I'm trying
• 1:18:01
  a bunch of distilleries. I had opinions about that maybe
• 1:18:04
  don't really believe in now and then just get to taste, you
• 1:18:08
  know, independent releases or what was available in different
• 1:18:11
  countries from Scotland. Yeah, I I had a very strong
• 1:18:14
  opinion I think really kind of from Scotch that all Ben Nevis
• 1:18:18
  was shit and I'm so incredibly wrong about that.
• 1:18:22
  There's such phenomenal Ben. Oh yeah, I like Glenn, I like
• 1:18:25
  Ben Nevis. I've always even just like the
• 1:18:27
  10 year old. It was again, a long time ago,
• 1:18:30
  it was. The first it was quite released
• 1:18:32
  they did. I was not a fan of understand by
• 1:18:34
  that but. Just like grass.
• 1:18:36
  Yeah, but I like grass. So that was.
• 1:18:42
  The grass that had been. Yeah, it was like talcum, talcum
• 1:18:45
  powder grass by Yeah, it's not, it was not good.
• 1:18:48
  It's not good grass, Yeah. I mean, I suppose like Star
• 1:18:51
  Wars, Star Wars played a big part of the podcast because I
• 1:18:54
  think we've. Ever been in Australia?
• 1:18:59
  Like George Kibble 8 George. Kibble Simon is.
• 1:19:02
  Still there for a while. Yeah, obviously Simon's
• 1:19:05
  knowledge when it comes to Australia and well, Simon's
• 1:19:07
  knowledge in general. It's like intimidating if
• 1:19:11
  anything the last episode that he was on was phenomenal because
• 1:19:15
  he just really does take the pretentiousness away from it and
• 1:19:18
  makes it so welcoming. It's also annoying.
• 1:19:20
  I I would like to, I would like for him on occasion to say
• 1:19:23
  something with shit, but it just never happens.
• 1:19:25
  He's like, yeah. But you know, there's a market
• 1:19:27
  for that. Well, that's the.
• 1:19:28
  Thing, you know, own own business now you can kind of
• 1:19:31
  rule out any potential work. Just a nice.
• 1:19:34
  Guy but also I think what the problem you've got if you're
• 1:19:36
  Simon Smith is that he speaks so openly and so well about the
• 1:19:41
  fact that nobody he's he will die on the hill that says and
• 1:19:46
  that factor. We put a video out.
• 1:19:48
  It's one of the few times I've ventured the whiskey stories
• 1:19:52
  podcast onto Reddit and I I don't know Reddit very well, but
• 1:19:57
  I know that there's a lot of subreddits on whiskey.
• 1:19:59
  A lot of people will put their tasting notes and their reviews
• 1:20:01
  on on Reddit. And we had a clip of Simon Smith
• 1:20:04
  basically saying like, like, there's no such thing as a shit
• 1:20:06
  whiskey. And his, his argument to that
• 1:20:09
  was incredible because he was saying that, you know, it's also
• 1:20:12
  personal. How can you tell somebody what
• 1:20:14
  they can and can't draw? A part in Reddit isn't.
• 1:20:16
  It Reddit did not take that right because then, but it was
• 1:20:19
  great because we got loads of clicks.
• 1:20:20
  But there was, there was lots of.
• 1:20:23
  Contents Content. Exactly.
• 1:20:24
  But there was there was a whole subreddit of people be like,
• 1:20:27
  well, he's obviously never tried this.
• 1:20:28
  He's obviously never tried that. And there was a lot.
• 1:20:31
  But but if Simon's going to die in that hill that you can't tell
• 1:20:34
  somebody that he can't, he can't come out and say I.
• 1:20:40
  Do I do think, I mean it's a very fairpoint.
• 1:20:42
  No one you know starts, invests a ton of money, invests a ton of
• 1:20:45
  time, you know sources, casks, leaves it to mature, and then by
• 1:20:50
  the end of it like oh God I really hope people hate this.
• 1:20:52
  Yeah, exactly. You know, it's such a fairpoint
• 1:20:54
  that anyone would hope to make something that would change
• 1:20:57
  their someone's life or have a moment at bar or around the
• 1:21:00
  kitchen table where you say, have a taste of this.
• 1:21:03
  And people think about it whenever, you know, you meet up
• 1:21:06
  with friends and say, do you remember that time we had that?
• 1:21:08
  And unfortunately, people do do that with the worst whiskies
• 1:21:10
  they've ever had. I've done that with them.
• 1:21:12
  And Jerry sucks. Yeah.
• 1:21:14
  It tastes like it tastes like my gym bag from school.
• 1:21:17
  I don't. Remember what size you would
• 1:21:20
  excuse. I was like.
• 1:21:24
  You know, sweaty kit at that point in time or, yeah, even
• 1:21:27
  worse than that. It was like when you left your
• 1:21:29
  PE kit at school for like the East for like the holidays, then
• 1:21:32
  came back and they were like, OK.
• 1:21:34
  That's a is that That could be the last wacky taste, the note
• 1:21:37
  of the year. It's like you've left your PE
• 1:21:40
  kit at school over the holidays. But that's a great taste.
• 1:21:44
  Well, I like the Simon Smith episode that he did do in it was
• 1:21:47
  January last year, this year, sorry.
• 1:21:49
  But basically it was, again, one of the big arguments he said was
• 1:21:52
  that like pound for pound, volume of sales versus cost for
• 1:21:58
  the bottle versus how many people drink.
• 1:22:00
  He said Johnny Walker Black Label has to be the best whiskey
• 1:22:02
  in the world. Yeah.
• 1:22:03
  And it's funny when you hear Simon speak because when the the
• 1:22:06
  way he speaks, the passion he speaks.
• 1:22:08
  And you're right, maybe he's funny.
• 1:22:09
  Self assured. He's exactly.
• 1:22:10
  And yeah, that's great and fair play to you because to be, you
• 1:22:13
  have to be self assured if you want to be in this industry,
• 1:22:15
  because if you, you can sit on the fence, you'd be wishy washy
• 1:22:18
  or like this. But I like that.
• 1:22:19
  I like everything. But the way Simon spoke about
• 1:22:21
  the, the argument he gave for that was very, very compelling
• 1:22:25
  in the sense that actually, you know what?
• 1:22:27
  How can you say any other whiskey is any better than
• 1:22:29
  Johnny Walker Black Label We've got here.
• 1:22:31
  We've got a Glen money man. Aye, but.
• 1:22:35
  How far along in the night are people drinking Johnny Walker
• 1:22:37
  Black? That's what I would say.
• 1:22:39
  Fair. That's fair.
• 1:22:40
  That's a fairpoint. Yeah, no, Johnny Walker Black is
• 1:22:42
  is a blowing drop. Yeah, but we're not want to
• 1:22:44
  fight with Johnny Walker. I know what I'm up against it.
• 1:22:48
  What about yourself? What you got?
• 1:22:50
  What's? Your favorite oh God to do a
• 1:22:53
  little bit of service of the the unit, the the whiskey
• 1:22:56
  experience. We, we won a decent amount of
• 1:22:58
  awards this year. And for me going back home after
• 1:23:01
  winning all the awards that we, that we wanted to win and
• 1:23:03
  cracking open the Glasgow unpated Takai cask, which was,
• 1:23:08
  you know what just are really into.
• 1:23:10
  And I, I love Takei, the Hungarian dessert wine that's
• 1:23:14
  sweet, but super sweet, almost to the point where it's got a
• 1:23:17
  kind of funky, savoury note to it.
• 1:23:19
  Yeah. With that, with the Glasgow
• 1:23:20
  spirit I think was amazing and great.
• 1:23:23
  Had a fair chunk of that. That was a Yeah, that was the
• 1:23:26
  ginger boys. What?
• 1:23:27
  3 drabs. Yeah, really on the what?
• 1:23:29
  3 drabs? Hamish rank and shout to Hamish,
• 1:23:31
  right? It's.
• 1:23:32
  Just just great. And just I and for as someone
• 1:23:35
  who's incredibly passionate about whiskeys that are like
• 1:23:38
  aren't particularly old, I think you can get so much character so
• 1:23:41
  early on in the in, in the whiskey making process.
• 1:23:44
  And for something that that's only about, I think Seb said
• 1:23:46
  today it's only about 6 years old or something like something
• 1:23:51
  like that was it was brilliant, really, really good.
• 1:23:53
  And so there's a kind of situational aspect, right?
• 1:23:55
  Yeah. It was, you know, a really, a
• 1:23:56
  really good year. But then also having a drama
• 1:23:58
  like that, yeah. Absolutely.
• 1:23:59
  No, I I was actually a bumped into the ginger boy.
• 1:24:02
  Yeah, well, you don't bump into a Hamish ranking.
• 1:24:06
  Well, yeah, but what happens is he works at the whiskey shopping
• 1:24:09
  most he's worked. So basically what we say.
• 1:24:11
  Very much a bumping into him. I was, I was halfway through a
• 1:24:13
  Christmas shopping. I thought, you know, I've had
• 1:24:15
  said DRAM, but it turns out shouted to Hamish actually, if
• 1:24:21
  if you are listening and we'll know if he's listening to hear
• 1:24:23
  me saying this is he's decided to continue Movember until next
• 1:24:26
  year. So he's just carried.
• 1:24:29
  He's sporting a nice little ginger beard with a ginger
• 1:24:31
  national Fair playoff, but it was at Bladnock 19.
• 1:24:35
  He gave me a retrial heavily. Sherry.
• 1:24:37
  Oh yeah, again, I'm not doing myself any favours.
• 1:24:40
  Yeah. Oh, what you're.
• 1:24:42
  About to say was Oh yeah. I was, it was.
• 1:24:45
  It was about honestly it. Was an excellent bladder.
• 1:24:47
  He was telling me that in fact tonight, yeah, his tradition is
• 1:24:51
  his family and a few family friends, his dad and things.
• 1:24:54
  And there's a few other guys that I know who are sort of his
• 1:24:57
  dad and his bowels and stuff. Big whiskey drinkers and I think
• 1:25:00
  it's 185 lbs. They split, they split the
• 1:25:02
  bottle three ways. I think they brought taking a
• 1:25:04
  few up by that way. They'll be drinking that tonight
• 1:25:06
  right now. Big show cheers to Hamish the
• 1:25:08
  ginger boy for for all his help and stuff like that as well.
• 1:25:10
  He's done with us. It's been, it's been great, but
• 1:25:12
  he's been doing a grand job. But.
• 1:25:13
  There's a lot more on that. Fingers crossed, but we are fast
• 1:25:16
  approaching. The bells Do I not get a drama?
• 1:25:18
  Sorry, did you give? US 5 minutes No.
• 1:25:25
  No, that was an honourable mention.
• 1:25:26
  Oh yeah, yeah, that. Was an honourable man my dramedy
• 1:25:29
  I'm going to have. Myself up with.
• 1:25:30
  That I'm going to have to go a bit sappy because I did get
• 1:25:32
  married this year. Current wife.
• 1:25:35
  The current wife still going strong six months in and, and
• 1:25:43
  and no, no, no by two. I was 2021 visited Isla and
• 1:25:47
  again, that was another big moment on my kind of discovery
• 1:25:50
  of whiskey going to break and, and we went there and we went.
• 1:25:54
  We had a great tasting in the warehouse at Boonhaven and we
• 1:25:57
  were blown away by all of it. It was great, fantastic.
• 1:26:01
  And there was a whiskey she tried.
• 1:26:02
  I hadn't tried it yet and I never got to try it until the
• 1:26:07
  day I got married. Was a whiskey that she really
• 1:26:10
  liked. And I said, you know, if you
• 1:26:11
  like that, we'll get that. And it was 120 lbs, which at
• 1:26:15
  that time I wasn't really buying a lot of whiskey, but it was
• 1:26:17
  like, right, well, we'll save that for a rainy day sort of
• 1:26:20
  thing. But that's good.
• 1:26:21
  It's pizza. Been having 2004 PX mine, mine
• 1:26:26
  PX. And yeah, let it gathered us for
• 1:26:30
  a couple of years and we got married and kind of approaching
• 1:26:33
  the wedding, we'd kind of decided right, we'll have that
• 1:26:36
  the evening and that'll be our drama evening and that'll be
• 1:26:40
  great. And it was fantastic.
• 1:26:42
  It's got that kind of funky seaweedy, but petered.
• 1:26:47
  Ah, it's fantastic. It's a tremendous.
• 1:26:50
  Get the wanky tasting. Oh.
• 1:26:52
  Yeah, like wanky, like funky seaweed.
• 1:26:56
  There you go. Wellington Boot.
• 1:26:58
  Yeah, there you go. And, and, and it was the day,
• 1:27:04
  yeah, when we got married. It was actually the day we got
• 1:27:06
  married, 10th of May. And it was the day there was
• 1:27:08
  like that Aurora borealis, everyone's date and it.
• 1:27:11
  So we were then put locker and we went outside and all you
• 1:27:14
  could see was Aurora borealis and we'd had that whiskey and it
• 1:27:17
  was just it. Was 10 minutes right from the
• 1:27:21
  honeymoon suite. It's it's my, it's actually my
• 1:27:26
  father had the same bottle and. You do?
• 1:27:29
  Yeah. Adored it.
• 1:27:30
  And I've still got about 1/3 of it left.
• 1:27:32
  So brilliant. I don't know.
• 1:27:33
  Brilliant. I have it again at some point.
• 1:27:35
  Fantastic. Well, yeah, we are fast
• 1:27:38
  approaching, sorry, I guess, but basically just very quickly for
• 1:27:40
  Angus Ross myself. And if you do, if you have
• 1:27:43
  listened to the podcast, Charles and Ally chipping just very
• 1:27:47
  quickly some of the top what, 3 drums, Oh yeah, top top trams
• 1:27:50
  that we've had heard on the podcast.
• 1:27:52
  I was if you if you've got any of the top of your head there,
• 1:27:55
  these are the these are the episodes by month that we've
• 1:27:57
  gone through. I think I have to I have to
• 1:27:59
  shout out Fraser as soon as which I annoy Charles, Chuck,
• 1:28:04
  Chuck and Ross here all year since Fraser's episode, I've
• 1:28:08
  slaughtered them for being the worst episode of that we've done
• 1:28:12
  right and he moaned. That's not the that's not the if
• 1:28:16
  you want the what, 3 drums out there, Ross there, you get that
• 1:28:18
  one there. That's about there.
• 1:28:19
  But basically Fraser, Fraser moaned at me the other night
• 1:28:22
  there as he was making me a an odd big sour and basically.
• 1:28:28
  Trying to impress Doctor Bell. Right, He said to me.
• 1:28:31
  He said to me like you always slaughter my episode.
• 1:28:34
  I will. It's become a better, yeah.
• 1:28:35
  It's become a thing. But actually I listened back to
• 1:28:37
  his what, 3 drams this afternoon as we're recording and I one of
• 1:28:43
  the one of the drams that's been referenced so many times, I've
• 1:28:46
  referenced the stories that I've referenced.
• 1:28:48
  Here is Fraser's story of when he was at Tandoo and trying the
• 1:28:53
  50 year old Tam. Do he in that story, though, he
• 1:28:57
  calls so. Tam do a shithole.
• 1:28:59
  No, an utter shithole. An utter shithole.
• 1:29:03
  He calls the distiller an utter shithole.
• 1:29:04
  And then he goes on to say that. And it was the first time that
• 1:29:07
  we'd ever had somebody doing he. Meant it in an endearing way.
• 1:29:09
  Yeah. He meant it was a working
• 1:29:10
  distillery, Yeah. However, those words didn't come
• 1:29:13
  to mind. But he also talks about in that
• 1:29:15
  story, which you forget amongst the noise of him calling the
• 1:29:18
  distiller a shithole. But like he talked about the
• 1:29:20
  fact that that day they got a three course meal cooked for
• 1:29:23
  them. And the guy that cooked the meal
• 1:29:24
  and then washed the dishes there and said, right, lads, I'm going
• 1:29:26
  to have to go out. And because I'm I'm working
• 1:29:28
  there, I'm working in the distillery tonight.
• 1:29:31
  Wow, all that kind of stuff. But it was the 50 year old time
• 1:29:34
  do the cast that they got to sample.
• 1:29:36
  They're basically, it was the example of overcooked whiskey.
• 1:29:40
  And it's the only time I think anybody this year anyway, on the
• 1:29:43
  podcast has given us a lot. 3 DRAM that is a negative walk, 3
• 1:29:48
  drama, if you know what I mean. Here's a drama.
• 1:29:49
  I'll tell you. I've got a story behind it.
• 1:29:52
  It wasn't any good and This is why.
• 1:29:54
  And it was a great example because if you sit there and
• 1:29:56
  think Chuck, you've tried some fantastic whiskeys.
• 1:30:00
  You've been in some situations where you've been able to try
• 1:30:02
  Ross Alley yourselves as well, for sure.
• 1:30:05
  So to be in a warehouse on a private, a closed distillery
• 1:30:10
  private tour, yeah. To then be given the the
• 1:30:14
  privilege to be given cast samples.
• 1:30:17
  But a cast a sample from a cast that's 50 years old to then go
• 1:30:21
  This is absolutely honking. I do have to you've got to give
• 1:30:25
  respect to phrase of that. That's clearly been a it's a
• 1:30:28
  good memory for him as well. You know, like despite 1, I
• 1:30:32
  think, I think when it when you do go to the celery, and maybe
• 1:30:35
  you wouldn't always word it as the place is absolute shit,
• 1:30:37
  though, But but like some of the best tours I've ever been on
• 1:30:42
  have been like places that were just weren't ready for us to be
• 1:30:45
  there. Yeah, you know, very much
• 1:30:46
  working, functioning. And I think if you've got a chef
• 1:30:49
  who's like, all right, guys, hope you enjoyed the dinner.
• 1:30:51
  I've got the night shift. That's peak.
• 1:30:54
  That's all. That's so such a phenomenal
• 1:30:56
  whiskey experience. Yeah.
• 1:30:58
  And then at the end of the day, to be like, yeah, the the the
• 1:31:01
  Super special whiskey they gave us just was fairly fucked.
• 1:31:04
  I got got respect to be able to, you know, be that honest about
• 1:31:08
  the situation because I think there's.
• 1:31:10
  A lot. It's a good story.
• 1:31:10
  No. Absolutely fair players.
• 1:31:12
  Fair players. My understanding one, and if
• 1:31:16
  people haven't heard this podcast, they have listened to
• 1:31:18
  this podcast. I often mention it because I
• 1:31:21
  think I think it's still making my favorite podcast because I
• 1:31:23
  didn't really know the gentleman that came on and the story had
• 1:31:31
  us in fits of latters and it was about powers, Irish whiskey.
• 1:31:36
  Very good. Connor, a fantastic character, a
• 1:31:40
  good storyteller, perhaps the most interesting person to work
• 1:31:44
  in whiskey production ever, just because it's not the most
• 1:31:48
  glamorous job going. But he loves it for for what it
• 1:31:51
  is. He loves the experiment.
• 1:31:53
  And I learned so much about Hollywood.
• 1:31:55
  In fact, the recently visited Connor actually set me up and
• 1:31:57
  got to go and can organize the Staffanite out, which is
• 1:32:00
  brilliant and powers Irish whiskey.
• 1:32:03
  I've seen it, I've never tasted it and thought about this first.
• 1:32:08
  First job in a pub, old miserable regular that wasn't
• 1:32:13
  particularly nice to the staff was great.
• 1:32:15
  We said abused them every day. And this guy used to come in and
• 1:32:20
  order a priest and a ginger boy, said Guinness.
• 1:32:23
  A Guinness and a powers. And if you listen to that and
• 1:32:28
  put back, it takes us a bit. That's exactly the reaction we
• 1:32:31
  had. Yeah, it takes us about two
• 1:32:33
  seconds and we all just look at each other and go wait a second.
• 1:32:38
  Oh, and, and so that would be my because it took me totally off
• 1:32:42
  off guard. The actual podcast was really
• 1:32:44
  interesting. Yeah, and it.
• 1:32:46
  Was he's thought about it. He was a listener, yeah.
• 1:32:49
  Came on. He'd really thought about his
• 1:32:51
  stories and that was a really. Good.
• 1:32:52
  And Connor Connor has actually invited us to the to the
• 1:32:54
  distillery for that episode in 2025, so we will be taking him
• 1:32:57
  up on that one big space. Big thanks to Connor for this.
• 1:33:00
  He listens regularly and contributes to the to the group
• 1:33:02
  as well for his group to. His knowledge is unbelievable
• 1:33:06
  and I believe he's the man who started.
• 1:33:08
  What about Glenn Bergie? He.
• 1:33:10
  Used to work. He used to, it was a bartender,
• 1:33:12
  Nauticus for a long time, which was my local and I, I don't, I
• 1:33:16
  often go in there and be like, what have you got this new?
• 1:33:19
  And he'd keep on fooling Bergie, say.
• 1:33:21
  And I wasn't really much of a fan of them.
• 1:33:23
  What you think of that one? I was like fine so.
• 1:33:27
  I've I've a couple of quick. Fights.
• 1:33:28
  So what's OK? So, Alice, what about Glenn
• 1:33:32
  Bergie? The answer is fine, yeah.
• 1:33:35
  No, there's been some phenomenal ones.
• 1:33:37
  I think I, I just had a bad experience initially.
• 1:33:39
  I think I had a couple of duds and then.
• 1:33:42
  Doesn't exist anyway. You'll get that, Bergies.
• 1:33:44
  No, you're, you're absolutely right.
• 1:33:45
  They really pushed up the game, I think.
• 1:33:50
  Production. For.
• 1:33:53
  Fire for me in terms of what, 3 drams?
• 1:33:57
  I mean if it's not been having 40.
• 1:34:01
  It's. Not been, but also in terms of
• 1:34:03
  one that I think has been mentioned a lot, if a Glen
• 1:34:07
  Caddon PX isn't on there, I think it's like in terms of
• 1:34:10
  value, in terms of what you get for it, the people behind it and
• 1:34:14
  I think it's got to be like Caddon. 15 was mentioned by Cody
• 1:34:17
  and more special drama for them their relationship.
• 1:34:20
  It was mentioned by Cameron EW on his first episode as like,
• 1:34:24
  just water quality. Whiskey Glen Caddon, we're just
• 1:34:26
  knocking out of the park. These 4 teeth is just and in
• 1:34:29
  terms of. If your master blend, there's a
• 1:34:31
  wine guy you're going to produce good whiskey for.
• 1:34:33
  Sure, we had. We had Yeah.
• 1:34:37
  Now this is the point of order. I need to actually try and work
• 1:34:40
  out here because Dario Mr. Orsili.
• 1:34:44
  Mr. Orsili, who is fantastic, the the little bear that came on
• 1:34:48
  and he was he was brilliant. And I'm just trying to quickly
• 1:34:51
  check. So Dario was on not that long
• 1:34:53
  after or before. Now wait a minute.
• 1:34:56
  Let me just this is great. This is great radio.
• 1:35:00
  He was on the episode. Jackie Birds chopping at the
• 1:35:02
  door of the night the. Episode of before or after
• 1:35:04
  Eduardo? Yes.
• 1:35:05
  Well, so basically what you're thinking of.
• 1:35:07
  So I can't, I can't remember what it was.
• 1:35:09
  No. So heck.
• 1:35:10
  So basically between the two of them, Hector McLean.
• 1:35:13
  Yes and Dario both used a Gordon, A Gordon Macphail, Glenn
• 1:35:21
  Livet. Oh yeah, yeah, yeah.
• 1:35:23
  When it was. Other than the George Smith
• 1:35:25
  once, no. It was from 1943, yeah.
• 1:35:28
  And I think because basically I've got it written down here,
• 1:35:31
  Hector MacLean So what, what month was that?
• 1:35:33
  Sorry, that was July, right? So Hector MacLean came on and
• 1:35:37
  said basically it was a Gordon Macphail, an 81 year old Gwen
• 1:35:44
  Livet. Ah, so Generations 80.
• 1:35:47
  As well as what Daniel and I shared, I was given a drama
• 1:35:50
  Generations 80. It was the oldest whiskey ever
• 1:35:52
  bottled. It was 1940 and I, at 23 years
• 1:35:57
  old was terrified to drink it, yes, and felt I had to share it
• 1:36:00
  with somebody. And I don't, don't get me wrong,
• 1:36:03
  I think it's a 23 year old that wasn't your first experience
• 1:36:05
  with an 81 year. Old was.
• 1:36:10
  It it's New Year's Eve. You're not.
• 1:36:16
  You're not far off. So it was, it was an amazing
• 1:36:21
  DRAM because it wasn't crap. And it kind of could have been
• 1:36:25
  crap because it's 81 years old. Nobody's ever done that before.
• 1:36:28
  But I think that meant a lot to Dario because Dario hadn't
• 1:36:30
  joined our team yet. No, he was in the other bar and
• 1:36:33
  you, you invite them to. Me.
• 1:36:34
  Yeah. He was interested.
• 1:36:35
  And you had a passion for whiskey.
• 1:36:37
  And I said if you've got a minute, come over here with me
• 1:36:39
  and have this tram. And I don't think he could quite
• 1:36:41
  believe what I was telling him. Yeah, that was English.
• 1:36:44
  Happy to admit also wasn't great at the time if I if he met or
• 1:36:47
  thought I was saying 18 year old for all because he was.
• 1:36:51
  What do you mean? Like this is the oldest whiskey
• 1:36:53
  that has ever been bottled ever. And I was like, you're probably
• 1:36:58
  the only Italian who's ever tried.
• 1:36:59
  It was me. I am the only Italian.
• 1:37:05
  And that was, I think you already was interested in
• 1:37:09
  working with us, but I think that's sealed the deal.
• 1:37:11
  Brilliant. And I have a great year and a
• 1:37:13
  half working. Fantastic.
• 1:37:14
  Well lads, we are fast approaching so has everyone got
• 1:37:16
  a DRAM already? We've poured ourselves a DRAM of
• 1:37:18
  the whiskey. Story 25.
• 1:37:20
  Stunning DRAM by. The way.
• 1:37:21
  Oh, thank you so much. What's?
• 1:37:22
  Your tasting note. For me, it's kind of Bakewell
• 1:37:25
  tar. It's got a kind of and it's not
• 1:37:27
  just 'cause we're in the the diggers, but we jam tar kind of
• 1:37:30
  vibe to it. It's it's kind of sweet, but
• 1:37:32
  it's almost like the burnt edges of a of a Bakewell tar.
• 1:37:35
  Have you got one more Wankie tasting note of the year that
• 1:37:38
  you want to get out? If you can relate it to one of
• 1:37:40
  the hosts that would be great. One more, Chuck, give us one
• 1:37:44
  more. I don't really have one of.
• 1:37:47
  You get your bosses really nice 54321 Ladies and gentlemen, boys
• 1:37:59
  and girls, thank you so much for listening to the Whiskey Stories
• 1:38:03
  podcast this. Year.
• 1:38:13
  Share all the acquaintance we forgot for all lines.
• 1:38:23
  Well done guys. Thank you very much.
• 1:38:25
  Thank you to everyone for listening.
• 1:38:26
  Don't forget. Share your DRAM.
• 1:38:27
  Share your New Year's resolutions, share your New
• 1:38:29
  Year's stories. Share everything you possibly
• 1:38:31
  can on the Whiskey Stories Facebook group.
• 1:38:33
  You'll get us on our YouTube chart.
• 1:38:34
  You want to see Ross's New Year's suit very formal.
• 1:38:39
  Get onto the YouTube channel, Whiskey Stories YouTube channel.
• 1:38:41
  Loads of great content. And there thank you to everybody
• 1:38:44
  who's listened to the podcast. There are loads to mention.
• 1:38:46
  And thank you guys. Thank you guys for hosting it as
• 1:38:49
  well. You are welcome.
• 1:38:52
  Thank you, but you've got a little Bob kind hope you have
• 1:38:56
  it. Nadia Douglas have a great 1.
• 1:38:58
  Craig Darling, Laird, MJ and fantastic bro.
• 1:39:02
  There's loads of other people I'd love to mention as well.
• 1:39:04
  Thank you so much for all the kind messages.
• 1:39:06
  Thanks for all your support this year.
• 1:39:08
  Here's to another massive 2025. We've got loads and loads of
• 1:39:11
  whiskey to get through and lots more whiskey stories to hear.
• 1:39:14
  Thank you. So everyone, happy New Year
• 1:39:16
  Slongeva. Slongeva cheers.
• 1:39:19
  Cheers.