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Whisky Stories x InchDairnie Distillery: Exclusive First Look at Fife’s Hidden Whisky Powerhouse · Whisky Stories Podcast

• 0:00
  Right, Angus, you know what to do.
• 0:02
  Clap us in. Welcome to the Whiskey Stories
• 0:08
  podcast. Fundamental guiding principle of
• 0:11
  the distilleries flavour. Yeah.
• 0:13
  So Ian the founder was feeling that the industry was looking
• 0:17
  more of what was outside the bottle than what was inside the
• 0:19
  bottle. So when I joined the business,
• 0:23
  there was other distilleries being formed and being failing
• 0:26
  you and the the guiding principles, as we said is not
• 0:30
  just another whiskey distiller. And that's not detracting from
• 0:33
  everybody else. We want to do it a slightly
• 0:34
  different way. Welcome along the whiskey
• 0:36
  Stories podcast, myself, Graham Cogar.
• 0:39
  We are back but we are not in the athletic arms.
• 0:41
  We are in the and Danny Distillery as part of our first
• 0:44
  ever collaboration. We have a sponsor lads, we do.
• 0:48
  We've got a sponsor, Ross, you said to me.
• 0:50
  If you keep still. Looking for sponsorship?
• 0:52
  No, not anymore. For the month for me anyway.
• 0:53
  That's for sure because this is part of a huge collaboration
• 0:58
  with Inch Daily Distillery as part of the release of two of
• 1:01
  the first ever single malts. And we are joined by Distillery
• 1:05
  Manager Scott Stead. And Scott, how are you?
• 1:07
  I'm good. Thank you for coming.
• 1:09
  You're living the dream. You're sitting here with the
• 1:10
  Whiskey Stories podcast. Yes, I'm having a dream.
• 1:14
  Look, because yeah, yeah, I mean, you, you, you got in touch
• 1:16
  with us after the episode. I think it was the Lady of the
• 1:21
  Glen, correct? Because if you remember
• 1:23
  correctly, we tried the first ever labeled Fife regional
• 1:27
  release of whiskey. Accidentally mislabeled I.
• 1:30
  Believe she did an accidental error on the on the label but we
• 1:33
  tried Finn Finn Lassie and we were suddenly scratching our
• 1:37
  heads a little bit going hang on and so it's Finn Lassie from
• 1:40
  Inch Daily Distillery. We were trying to work out to be
• 1:42
  honest like how does this work We really know yeah we didn't
• 1:45
  know whether how you have you have you brought out a single
• 1:47
  malt release and we didn't know about it or is this somebody
• 1:50
  someone's got access to liquid and things like that.
• 1:52
  You've since just taken us on a tour around the distillery an
• 1:55
  incredible tour. Ross uses the phrase had my tail
• 1:58
  wagon. His tail was wagon, but that is
• 2:02
  available as an exclusive vlog, which will be on our YouTube
• 2:05
  channel so people can check and check it out.
• 2:07
  But yeah, you guys got in touch and you said listen, you listen
• 2:09
  to the podcast. You want to you want to get us
• 2:11
  along? You want to show us this
• 2:13
  fantastic distillery that you've got which is actually closed to
• 2:16
  the public. So we've been very blessed.
• 2:18
  So yeah, this here we are. We've we've got a drama in front
• 2:21
  of us this. Is a historic day.
• 2:23
  It is this. Is a historic day.
• 2:24
  You've been open 10 years, you've been here since day one,
• 2:26
  and this is the day that your first ever official single malt
• 2:29
  has been most congratulations. As of yeah.
• 2:31
  As of. Congratulations you're.
• 2:33
  Listening to this podcast right now, The King Lassie Double
• 2:37
  Matured and the King Lassie Raw are now available to purchase.
• 2:41
  How good does that sound? It's a long time coming.
• 2:43
  Yeah, it's a no. We've been, it's a long time
• 2:47
  coming, as I said, But we've had a lot of good feedback from
• 2:50
  people to this point because it's encouraging because by
• 2:53
  waiting for eight years as well, we wanted to make sure we had a
• 2:56
  liquid that was going to meet the demands and requirements of
• 2:59
  our customers. Now you you've been at the
• 3:01
  distillery, you know from from pretty much the duration of the
• 3:04
  the time. Here I'm employee number 2.
• 3:06
  You're employee number 2. Behind the founder.
• 3:08
  Wow. So you were basically the first
• 3:10
  person that found that. So was it like someone's got out
• 3:12
  and actually, you know, we need Scott in here.
• 3:15
  This is what we need. We've got we've got a lovely
• 3:17
  area here which is going to be turned into distillery.
• 3:20
  Let's go out and find the right man.
• 3:21
  And you were the guy that that ticked the boxes.
• 3:23
  I was the right man, yes. Fantastic.
• 3:24
  So how did? You know the founder before.
• 3:26
  Or no, I didn't. I knew of him, but I didn't know
• 3:28
  him personally. So who's the founder?
• 3:30
  Sorry. So the founder is a gentleman
• 3:31
  called Ian Palmer. So he's been in industry for
• 3:34
  over 40 years, 47 years to be exact, but he's been in industry
• 3:37
  for a long time. And I don't want you to speak on
• 3:39
  behalf of Ian, but you'll maybe have enough idea.
• 3:41
  But what makes somebody go? I want to to build a distillery
• 3:46
  and I want to start producing, but I also want to first of all,
• 3:50
  here's where I want to do it. So they've picked this location
• 3:52
  and secondly, the style and type of distillery that this is
• 3:57
  because it's very unique. Yeah, it's very unique.
• 3:59
  So why here? Well, to have a distillery you
• 4:03
  need to have sufficient land, so that meets the requirement.
• 4:05
  But also you have to have power, you have to have fuel for your
• 4:09
  boiler and you need to have effluent.
• 4:12
  You have to put somewhere for that to go.
• 4:15
  So this is a crossroads of lots of of those services.
• 4:18
  We have water that's just in the perimeter of our fence.
• 4:21
  We have gas that comes from the mains that leads from Glenrothes
• 4:25
  to King Glassy. We also have the main effluent
• 4:27
  line that goes to the Glenrothes anaerobic digestion plant that
• 4:31
  goes from King Glassy into Glenrothes.
• 4:33
  And being in an industrial estate has power.
• 4:36
  So those are the four key things you need to run a distillery.
• 4:38
  Well, I mean, it is. I can't believe I've not
• 4:40
  mentioned this already, but we are in the Kingdom, We are in
• 4:44
  Fife. We are sitting here in a
• 4:45
  distillery in Fife, in Glenrothes.
• 4:48
  And as you've mentioned, you know, we were just out for a
• 4:50
  little stroll. We thought Angus Ross we.
• 4:52
  Usually do a lot of walking on the.
• 4:54
  Podcast Angus, Ross, Chuck and I said you know what we're really
• 4:57
  fancy doing today? Let's let's hit up at an
• 5:00
  industrial estate in central Fife in Glenrothes.
• 5:03
  We picked 1 and right slap bang at the end of it we saw these
• 5:06
  massive gates and we thought what's in there?
• 5:08
  It looks like a distillery sitting.
• 5:09
  The microphone spawned onto our hands.
• 5:11
  And we had a cameraman. Yeah, it.
• 5:14
  Was like but. As we are, we're we're in an
• 5:17
  industrial estate in Glenrothes in Fife.
• 5:19
  And at the end and like I say, you can go through these gates
• 5:22
  and suddenly you're just literally transported into an
• 5:24
  absolute fantastic looking, lovely looking distillery.
• 5:27
  And you've given us a tour. And I say that you get to see
• 5:30
  this on a YouTube channel. Check out.
• 5:31
  Please, please do. But ultimately, like that's
• 5:34
  where we are. So was it always an intention to
• 5:36
  make a Fife distillery? Or was it just the fact that of
• 5:39
  all the areas of land that's this is the better that work
• 5:41
  best? The founder stays in Milnathorpe
• 5:44
  so he didn't want to travel too far and to get the right area
• 5:50
  was here. The original site was actually
• 5:52
  planned in Leslie because the original company was called John
• 5:55
  Ferguson Company and John Fergus was a mill owner and he was very
• 5:59
  good to his employee. He said this really good
• 6:02
  employee owner relationship. However, the land wasn't
• 6:06
  suitable. So I was taking that concept and
• 6:08
  this was the the land that. Met all the other requirements.
• 6:10
  Fantastic. And and we are in five, so the
• 6:12
  fences are a wee bit larger than you would have been. 12 feet
• 6:16
  rather than being 8 feet. It is worth saying we've been
• 6:18
  around the distillery. It's a beautiful distillery, but
• 6:20
  it's a distillery. It's not open to the public and
• 6:23
  so that's why we are super lucky to be here.
• 6:26
  I have had I've changed Journey before now I've had Dennis
• 6:30
  Journey's rye whiskey and of course we've tried the malt
• 6:33
  whiskey when we've done the lady, but I've had your an
• 6:36
  official bottling from you before and actually you've
• 6:38
  probably drowned for us. So we'll give you a bit.
• 6:39
  Cheers and thanks for welcoming. Us as well.
• 6:41
  Cheers. Cheers.
• 6:44
  So that pulls up the first question straight away.
• 6:46
  In terms of a distillery, you've just spoke about your the launch
• 6:50
  of your first single malt, but you've released a rye, a
• 6:53
  Scottish Rite or a Scottish single grain as we should call
• 6:56
  it. Yes.
• 6:58
  Tell us a bit about that. So the the fundamental.
• 7:02
  There that was. The fundamental guiding
• 7:04
  principle of the distillery is flavour.
• 7:06
  So Ian, the founder, was feeling that the industry was looking
• 7:10
  more of what was outside the bottle than what was inside the
• 7:13
  bottle. So when I joined the business
• 7:16
  there was other distilleries being formed and being fairly
• 7:20
  new. And the the gigging principles,
• 7:22
  as we said, is not just another whiskey distillery.
• 7:25
  And that's not detracting from everybody else.
• 7:27
  We want to do it in a slightly different way.
• 7:29
  So as a distillery we do at the moment 9 different styles of
• 7:34
  spirit. Yeah.
• 7:34
  Because that. That make it make it harder
• 7:37
  yourself. Because that yeah, right when
• 7:39
  when I like to go back the conversation.
• 7:42
  So you're sitting there with the founder who said right listen,
• 7:46
  was it a case of this guy's giving you a briefing.
• 7:49
  I want to build a distillery and you're going OK, yeah, That we
• 7:51
  could do that and I want to build a distillery that does
• 7:53
  their style whiskey. Yeah, Yeah, we could do that.
• 7:55
  But I also want to do it another eight ways of doing it.
• 7:58
  And I want to use different grains and I want to do all the
• 8:00
  different ways that you that I've got an idea or, or was it a
• 8:03
  sort of collaboration of we could do it like this and let it
• 8:06
  evolve into? That it was that it was a case
• 8:08
  of you'll have noticed when we went round, we don't have the
• 8:11
  traditional equipment. So by not starting with the
• 8:14
  traditional equipment, it means you can start having the
• 8:16
  conversations as how can we use this equipment to the benefit?
• 8:22
  Yeah. So I was going to say, can you
• 8:23
  just run through the different styles and what each of them is
• 8:26
  just just so everyone knows they can understand?
• 8:29
  So we have 9 styles of them as well.
• 8:31
  So we have Strathenary and Finglassie, which people have
• 8:34
  heard about South Strathenary and Finglassie is what we call
• 8:37
  the blending malt, right? That's about 70% of what I
• 8:40
  produce is to those two products.
• 8:42
  Sure. Those products we then sell to
• 8:45
  3rd party people and that then funds the other seven that we
• 8:50
  produce ourselves. We don't produce our vodka, we
• 8:52
  don't produce a gin. So that is a business model.
• 8:55
  So then we go to the other seven.
• 8:57
  So keeping to malt whiskey, we have inch Derny.
• 9:02
  So that is Four Seasons because what we do is we embrace the
• 9:04
  seasonality of the weather. So we do a spring campaign, a
• 9:08
  summer campaign, an autumn campaign and a winter campaign.
• 9:12
  Now wait a minute, is that four of your releases or is that just
• 9:16
  four of Inch Derny as a release? It's not out yet.
• 9:19
  It's not. But but what I mean is like is
• 9:22
  that is is your spring, summer out and winter ones.
• 9:24
  But different styles of Dist. Yeah, but are they, are they,
• 9:27
  are they different? Are they part of the 9?
• 9:30
  Yes, right, OK, right. So they're part of the 9:00.
• 9:32
  So that then gives you 4 + 2 gives you the six.
• 9:34
  So the other 3 is King Glassy, which is our pitted.
• 9:38
  We also then have our rye. And then the final one is more a
• 9:43
  a brand rather than an individual spirit and we call
• 9:45
  that Prynlos. So print laws is
• 9:48
  experimentation. So to give you an idea, we've
• 9:51
  done an oats whiskey, a wheat whiskey, a Potsdale whiskey,
• 9:55
  we've done a sour Marsh whiskey, we've used Munich malt, Munich
• 9:59
  mall being what you get high kilns for break beer, and we've
• 10:03
  also done some Landry's variety of barley.
• 10:06
  Wow. So we could do a separate
• 10:07
  podcast, I think just on that. So many amazing.
• 10:11
  Subjects as part of this collaboration with you, not only
• 10:13
  are you inviting us into this distillery to give us a look
• 10:15
  around, to give people an idea because it's close to the
• 10:18
  public, not only are they giving us an opportunity to, to try
• 10:21
  this, this whiskey was part of your new release, but also we
• 10:24
  are doing our first ever distillery spotlight event.
• 10:27
  Instead of an indie bottler spotlight, we are doing a
• 10:29
  distillery spotlight event, which we are the diggers on
• 10:32
  Friday the 23rd of May. So people who are listening are
• 10:35
  thinking, right, you want to try it and you're going to be
• 10:36
  bringing along. You don't have to tell us which,
• 10:38
  what they are just there, but there'll be at least 5 drams on
• 10:40
  there from part of these releases, you know, and it's,
• 10:43
  it's incredible. And like you see, we've just
• 10:45
  been for a walk around and you're showing us all the
• 10:47
  different variations of how you make the different, the
• 10:50
  different sort of of these different brands or products.
• 10:55
  But I'm just thinking there you're, you're naming them.
• 10:56
  I'm like, is it like having nine kids, right?
• 10:59
  Is it like said there I go, right?
• 11:00
  I've got 9 kids and you're trying to remember all their
• 11:02
  names And do you have a favorite?
• 11:03
  He's got 70 keeps inside. And so, so I don't have a
• 11:09
  favorite because we're we're proud and passionate about each
• 11:12
  and everyone. Yeah.
• 11:14
  But what you have done is you've chosen and we'll get on to it
• 11:18
  more as we talk about it, but you've chosen the King Lassie to
• 11:21
  be the first one that you've released as a single malt, you
• 11:24
  know, So that in itself, you know, you've, you've decided to
• 11:28
  go with a pitted malt, which isn't something you maybe, you
• 11:32
  know, I know we're in the Fife region, but in the Luland
• 11:35
  region, it's not something, you know, typically associated with.
• 11:38
  So in, you know, that's the decision you've had to make as
• 11:41
  well. Yeah.
• 11:42
  What was the thinking there? Obviously you've waited eight
• 11:44
  years, you've showed a lot of patience.
• 11:45
  Yes, we would suggest from having had lots of whiskey,
• 11:48
  especially distilleries that you enjoy a particular Angus that at
• 11:51
  a young, a young spirit by the way, 8 now is a well matured
• 11:55
  spirit. We're drinking 8 year old
• 11:56
  whiskey every day and not realizing it to have a proud age
• 12:00
  statement. You're proud of this spirit, but
• 12:02
  8-8 years old and peted well, we know that Pete worked really
• 12:05
  well. So at the younger spirit Anyway,
• 12:07
  was that the thinking of releasing this before you?
• 12:10
  So, So what we've done is for each of the defined brands,
• 12:14
  we've kind of asked ourself a question.
• 12:17
  So for the rye whiskey, rye whiskey's traditionally been
• 12:21
  mainly American rye, so people have a perception of it.
• 12:25
  So what we wanted to do is to take that concept and give it a
• 12:27
  bit of a contemporary twist. And what I mean by that is the
• 12:31
  rye for us is quite easy to drink.
• 12:33
  It's quite we call it a Scottish dipping.
• 12:35
  Rye. And you're giving it that, that
• 12:36
  virgin oak. We're given that virgin oak
• 12:38
  we're also bringing and what we bring is it's multi dry, not
• 12:42
  unmolted rye. And for it we use the Lomond
• 12:46
  still. I know that you like to.
• 12:47
  Loma Salt Ross which is amazing. So for the King and glassy with
• 12:51
  it being a peated people have an when you see a peated whiskey,
• 12:55
  they automatically think of oil, a peated whiskey and what that
• 12:58
  brands and people are very much. I had a bad experience when I
• 13:01
  was younger reading my father's cabinet.
• 13:03
  So it tends to put them off. So what we wanted to do is we
• 13:06
  want to by looking at peated malt is what can we do
• 13:09
  differently with the equipment we have here.
• 13:12
  So we chose it to be mainland peak, not Isla peak, mainland
• 13:15
  peak. So because of that, it's not got
• 13:17
  your that depth that you would associate it.
• 13:19
  It's heavily peated at 50 PPM. So as a heavy peak.
• 13:22
  As a peak, but what we've done is we wanted to by doing it
• 13:26
  through our process, it becomes a lot more smoke forward.
• 13:29
  There is a little bit of fruitiness within it as well.
• 13:33
  So by giving us that fruitiness, we can then add bring in more
• 13:36
  flavours so it's not just a Pete hit, there's actually some
• 13:39
  flavour or some complexity with. It and now the the question,
• 13:42
  obviously we've got this far into the podcast.
• 13:44
  I've already mentioned we are in the the Kingdom of Fife barley.
• 13:48
  Talk to me, right. Where are we getting the barley
• 13:50
  from? Are we dealing with Fife Barley?
• 13:52
  Yes. So for for all of the.
• 13:54
  Enstry in the world. All of the enstry in the brands
• 13:57
  is Fife grown. I love it.
• 13:59
  Wow, so the rye. So the rye for the first, the
• 14:04
  rye that we had there was grown in the Black Isle because it
• 14:07
  takes time to grow it and then to harvest it.
• 14:10
  So from this was, so this was distilled in 2017.
• 14:14
  So the liquid from 2019 has all been grown since.
• 14:19
  You can kind of tell to be. Honest.
• 14:20
  Well, I think I think it's worth saying for people that maybe
• 14:24
  aren't rye drinkers. I would not call myself a rye
• 14:26
  drinker, but this is much sweeter on the nose, lighter and
• 14:30
  more approachable to drink than we associate of American.
• 14:33
  I think I think this is probably the first rye I've ever tried.
• 14:35
  Because when you have rye whiskey, what you expect is is
• 14:37
  spice. Well, and also I would say that
• 14:40
  there's an element of my, my, my, we've talked about this a
• 14:43
  lot in the podcast as my previous conceptions and
• 14:47
  misconceptions of drinking, as I would say for grain whiskey and
• 14:50
  rye whiskey and or in whiskey, actually, what's the point when
• 14:56
  I could just drink single malt Scotch, right?
• 14:58
  I could drink, I could go to a bar light diggers look on the
• 15:01
  bar list. There's a recognizable brand.
• 15:03
  I know them and and again, other conceptions that we've had the
• 15:06
  misconceptions is new, new distilleries, new whiskey.
• 15:09
  It's not great because it's new. Why would I drink an 8 year old
• 15:12
  when I would go to get a Glenfinic 15?
• 15:14
  And it's a recognised brand so I don't need to worry about the
• 15:17
  quality and all that kind of stuff.
• 15:18
  It's been there for hundreds of years and it's a 15 year old
• 15:21
  whiskey, so it's a solid age statement.
• 15:23
  Now. New whiskey distilleries get us
• 15:26
  really, really excited and new types of whiskey.
• 15:29
  We've talked about world whiskey and now we're drinking rye and
• 15:31
  this, I think this will be the, I think this is the first time
• 15:33
  I've ever tried rye whiskey and it's absolutely.
• 15:35
  What? Do you think of it?
• 15:36
  I mean, I've nearly finished, I need another one.
• 15:38
  See, the fact that the first rye you're having is a Scottish rye,
• 15:41
  That's brilliant, Scott. Fife, Fife Rice.
• 15:43
  Yeah, well, of course when we're.
• 15:44
  Talking about Scottish Rite and you, as you mentioned, it's all
• 15:47
  local farmers. How much did they curse you out
• 15:50
  when they started growing rye? I mean, it was a painful process
• 15:54
  for them. No, we, we we've been growing
• 15:57
  the spring barley and the winter barley for the inch day on the
• 16:00
  on the farm since the very beginning.
• 16:02
  OK. So we had that relationship and
• 16:04
  actually growing the rye is not the problem for using rye, it's
• 16:07
  the processing of the rye is the difficulty.
• 16:09
  Rye is a green will actually grow in quite thin and lots of
• 16:13
  fertile conditions. So it's really a Hardy, it gives
• 16:17
  you quite a good height. You get a lot of straw from it.
• 16:20
  So it's got a lot of benefits. The problem with rye, it's got a
• 16:23
  high level of beta glucans, which basically means it goes
• 16:25
  into like wallpaper paste when it's in the Marsh tongue.
• 16:28
  OK. That's where there's a
• 16:29
  difficulty in processing of it. And again, like, I think that
• 16:33
  one of the things that we've seen with this distillery and
• 16:35
  like we're going back to that journey that you went on with
• 16:37
  your with the founder and the conversations it's having with
• 16:40
  you. You know, where are you hearing
• 16:42
  these conversations and going? This is going to be mental or
• 16:47
  are you listening to these conversations going?
• 16:49
  This is going to be incredibly difficult to do, but really
• 16:51
  exciting. Or were you actually getting
• 16:54
  involved saying no, let's go to the next level and try it this
• 16:56
  way, Try it that way. We at the very start the for the
• 17:00
  the fundamental was getting the distillery built and up and
• 17:02
  running and then we had a concept for the industry in a
• 17:06
  single malt being the seasons. So the very first year 2016 was
• 17:09
  proving that concept and that yeast.
• 17:12
  It was during that where we got the confidence that what we had
• 17:15
  here, the equipment was enabled us to get that different
• 17:17
  character. We then started dabbling in
• 17:20
  more. We then brought in the PT
• 17:21
  whiskey and then in 2017 we started doing the rye and that's
• 17:26
  then given us, if we've done rye, we can do wheat, if we do
• 17:30
  wheat, we can do what's. So you gain confidence in what
• 17:33
  you you can do and you'll learn. I mean it's not been plain
• 17:37
  sailing. You know, some of the, you know,
• 17:39
  the early days of the rye was really, really difficult to
• 17:42
  process even with equipment. But we learnt and understood
• 17:44
  the, the product and overcame it to then produce it.
• 17:47
  So it's very, very much, as the scope of the role was very
• 17:52
  open-ended. Yeah, really much how we can do.
• 17:54
  There was nothing off the table about not being able to try it.
• 17:57
  And of course, 10 years ago, you know, we, we've talked about it
• 18:00
  so much on the pod about the, the boom of new distilleries.
• 18:04
  It's a great time to be a whiskey drinker.
• 18:06
  It's absolutely fantastic. We've seen so many new
• 18:08
  distilleries. So you're obviously starting a
• 18:09
  distillery round about the same time as others are starting
• 18:12
  them. So how much of you are you
• 18:14
  keeping quiet to yourselves of what you're doing because you
• 18:18
  know how different you're being. So when you do start to have get
• 18:22
  to the stage where you can release products, you can start
• 18:26
  saying we are doing this and this and this versus other
• 18:29
  distilleries that might just say, look, we're just here to
• 18:31
  make single malt and that's what we do.
• 18:34
  So how much of that were you trying to keep it under wraps or
• 18:36
  what have you been very open about?
• 18:37
  That very open, no, from the, as you know within the industry,
• 18:41
  it's very a supportive network. I mean, I've been to most of the
• 18:44
  new distilleries myself, so we were very open to this is what
• 18:48
  we're doing. And and when people hear about
• 18:49
  you, they want to come and visit you like here.
• 18:51
  Yeah, we're very open of what we're doing because it's all
• 18:54
  about the perception of Scots for the benefit.
• 18:56
  When I came here 10 years ago, the focus was more on the
• 18:59
  maturation site and not in the different liquid creation.
• 19:03
  And that's what interested me. Here is here we are looking at
• 19:05
  different grains, looking at different yeasts, looking at
• 19:08
  different distillation processes, as well as looking at
• 19:11
  the different maturation processes.
• 19:13
  And you're coming at it from an engineering background, and
• 19:16
  that's where we've had so many different guests on the podcast,
• 19:18
  like J Cadcook and things like that.
• 19:20
  I'll say I just love the engineering.
• 19:23
  And that's what's fascinating when you come to a new
• 19:25
  distillery is you get to see that you are able to engineer
• 19:28
  flavour. Whereas a distillery from 100
• 19:31
  years ago, it's a lot of that flavour is maybe just because we
• 19:34
  day like this because this is the way we've done it.
• 19:36
  Or accidentally you hear about the stories of oh, well, some
• 19:40
  like what was it Rosebank And Rosebank used to have two
• 19:43
  smaller stills. And the reason that two smaller
• 19:45
  stills at the far end was just literally down to the fact that
• 19:48
  that was the only way we could fit them into the room.
• 19:49
  And that's accidentally created a flavour profile that's
• 19:52
  completely different. Whereas you guys and your
• 19:54
  involvement is you're getting to engineer that.
• 19:56
  So how, where do you start with that when you've literally got
• 19:59
  an empty field and you're starting to look at right?
• 20:01
  We need to put pipes in here and make look of that.
• 20:03
  The well, to start with, you've got a PNID piping
• 20:07
  instrumentation diagram. Say that again, sorry.
• 20:10
  PNID. PNID.
• 20:11
  So it's piping an instrumentation diagram.
• 20:14
  So as an engineer that basically tells me how we connect distills
• 20:17
  to the condensers to the all the other processes.
• 20:20
  So that's where you start as your fundamental.
• 20:23
  So that gets the equipment in. It's then the question is, now
• 20:26
  that we have the equipment, what can we do with it?
• 20:29
  So as I said, the guiding philosophy for the distilleries
• 20:32
  of Three M's, material method and maturation.
• 20:35
  So when we're coming up with the concept or looking at either
• 20:39
  reading articles or hearing other people, we go, OK, let's
• 20:43
  try that. I mean simple things like rye,
• 20:47
  we're hearing a lot about rye. Let's try rye when you're
• 20:50
  talking about rye. I mean, how rye came about is
• 20:52
  there was a nineteen O 8 royal Commission where the agents of
• 20:56
  the Crown went around Scotland and Ireland recording what was
• 21:00
  there. And during that they said there
• 21:02
  was in the malted barley, but also dry oats and wheat.
• 21:07
  So there you go, you've got rye, oats and wheat.
• 21:09
  So let's try and process them. So you're using this historical
• 21:13
  information to then move forward to trying something new.
• 21:17
  Because I mean, we're talking about your rye whiskey.
• 21:20
  If we go back a wee bit, I've tried a couple of rye whiskeys,
• 21:25
  I think European rye like Finnish whiskey maybe and and
• 21:30
  the thing I got predominantly I remember.
• 21:32
  The Cairo or something? Really kind of barnyardy farm.
• 21:35
  Yeah, funky, funky. I don't get.
• 21:37
  That no, I would. I would totally.
• 21:39
  I would totally agree with you, Angus.
• 21:41
  That's what I was expecting. Obviously that's my what I've
• 21:44
  had before. I was expecting something very
• 21:47
  sort of, you know, agriculture. Yeah, of.
• 21:50
  Agriculture, I think a lot of people.
• 21:52
  I, I think a lot of people as well.
• 21:54
  We, we say rye, a lot of people maybe think straight rye and so
• 22:01
  a lot of the rise that you're talking about and I've also.
• 22:03
  Experienced. Sometimes a kind of wet
• 22:05
  cardboard or funkiness in the nose.
• 22:07
  It's because it's a very high rye mash built so it could be up
• 22:11
  to 100% rye, whereas actually you're rye.
• 22:13
  It's not like that. You're doing actually, again,
• 22:15
  that homage to rye we know in America and Canada.
• 22:19
  Yeah, it's a bit. I mean, when you look at how to
• 22:22
  make rye whiskey, there's no rules and regs.
• 22:24
  It's not something that's been predominantly used.
• 22:26
  So you you look to America and then there's they say it's got
• 22:30
  to be a minimum of 51%. They just.
• 22:32
  Ask for a majority. Yeah, so.
• 22:33
  Then it has to be put into a cask at less than 63% and has to
• 22:38
  be in virgin oak cask. So rye law was 53% multi dry.
• 22:43
  We put it into the casket 63 and it's in virgin oak cask.
• 22:47
  So that was the only guiding principles that we had.
• 22:49
  Because you've approached it exactly.
• 22:51
  Earlier and is there not, is there not a little bit of you
• 22:55
  biety over a rye at the moment or anything like that with
• 22:58
  regards to what you can call it and how it can be?
• 23:00
  Yes, at the moment we can't call it a rye whiskey because there's
• 23:03
  no definition under the current regs, so we have to call it a
• 23:07
  single grain whiskey. But you can call it rye law.
• 23:10
  So, so right Rilo. So we we name our spirit after
• 23:14
  it is surrounding the distillery.
• 23:16
  So yeah, Rilo is enough. Rilo Farm is less than 100.
• 23:20
  Meter. Yeah, because I mean.
• 23:21
  You're brilliant. Happy.
• 23:22
  Brilliant. Very happy for instance.
• 23:24
  You're mentioning some of the different names of the of your
• 23:27
  nine kids and and you're saying about the King Lassie.
• 23:30
  You know, where we are located is right beside the and King
• 23:34
  Lassie is what we would sort of commonly call it over in five.
• 23:37
  But you know, what was the other one?
• 23:39
  Was it print laws? Print laws as well.
• 23:41
  That's not far away so. That's for me and the Stratton
• 23:44
  and the thing Lassie are in that direction there and then Ansteer
• 23:48
  is the area where. And where's your barley grown
• 23:51
  then? Because you mentioned it's
• 23:52
  locally grown. It's so the the barley's grown
• 23:54
  in the Balgonia state. Yeah, yeah.
• 23:56
  So that's right. So Colton of Balgonia is just
• 23:59
  along the road there as well. It's about 5 miles away from
• 24:01
  the. Yeah.
• 24:01
  And it's then it's malted. It can't be malted locally.
• 24:04
  No, it's malted in through. We use mountains and they they
• 24:08
  malt the barley in their various locations.
• 24:11
  They I believe if I'm getting this right, they were the ones
• 24:13
  that bought malt things off, so I thought you were.
• 24:19
  Going to say I believe they're able to Pete Malt.
• 24:21
  No, no. No.
• 24:23
  So mountains. Mountains bought Robert
• 24:25
  Kirkcaldy. So if if they hadn't caused it
• 24:29
  and then you're, you're you, there's every chance that it
• 24:31
  would have been malted just literally within, you know, and
• 24:34
  again, that's cool. When you look at you, you've
• 24:36
  talked when you went through about the, you know, energy
• 24:40
  efficiency, all that kind of stuff.
• 24:42
  And we hear a lot within the industry about people talking
• 24:44
  about we want to try and be as, you know, conscious of the
• 24:48
  footprint that we're having and things.
• 24:49
  So is that something that this still is looking?
• 24:52
  At, I mean for we did a, a carbon footprint study a few
• 24:55
  years ago and what we found is that the main component for the
• 25:00
  carbon footprint is the growing and malting of the barley.
• 25:02
  So we've been working with Montons and they've been
• 25:04
  reducing their carbon footprint. We're also working for the
• 25:07
  farmer to see how can we reduce the carbon footprint on the
• 25:10
  growing of the barley. As we were going around the site
• 25:13
  today, we with the increasing capacity and expansion, we also
• 25:17
  have a new boiler and that boiler is hydrogen ready.
• 25:20
  So when we have the infrastructure, we can convert
• 25:23
  to be running on hydrogen rather than natural gas.
• 25:25
  Your infrastructure here is, is unbelievable.
• 25:27
  And I think even if Ensteini is, is a new distillery to some of
• 25:32
  us and to the listeners, viewers, you're here for the,
• 25:35
  you're here for the long run. Your, your production, your
• 25:38
  capacity is 4 million, you were saying, and you're doing about
• 25:41
  2,000,000 now. You're not mucking about.
• 25:43
  Yeah, it's not an artisanal. We're not dealing with an
• 25:45
  artisanal distillery, are we? And you know, we, we look at the
• 25:49
  fact that you've waited eight years and it seems like a bit of
• 25:51
  a luxury, but also because we've tried a lot of new spirits or
• 25:54
  people reach 3 years old and they put something because they
• 25:56
  have to. It is quite nice.
• 25:59
  You've got this luxury. You've waited until this product
• 26:01
  was ready for us. You look around the the estate
• 26:04
  here, all everything's stored on site, which is amazing.
• 26:07
  Yeah, well, the warehouse is. Great, I got I got the wet
• 26:10
  foresight had to come out when I go into that installment, they
• 26:12
  let me tell you, we could into that warehouse.
• 26:14
  But like, yeah, what's what? We we we had Nicole Leslie on
• 26:18
  the podcast a couple of weeks ago.
• 26:19
  That's right. Last week I think it was right
• 26:23
  fascinated about Bonington and we talked, you know, Holy Rood
• 26:27
  distillery, Port Leaf distillery.
• 26:28
  They get the headlines. They get headlines in Edinburgh,
• 26:31
  Corrington, there's a lot of myself included.
• 26:32
  We're like, we've never really heard of it.
• 26:33
  Not. Open to the.
• 26:34
  Public and again with Inch Derny there, you know when you're the
• 26:38
  benefit of being Port Leith and you create a distillery that's
• 26:40
  going to be a visitor centre as well as a working distillery,
• 26:44
  it's vertical, it's got all this sort of that uniqueness.
• 26:47
  People are talking about it already.
• 26:49
  There will be people who suddenly see the King Lassie
• 26:51
  hitting the shelves, they'll maybe seen the Rye Law and
• 26:54
  they've gone, who's that Inch Derny and again they've never
• 26:56
  heard. So how much of A splash do you
• 26:59
  think this is going to make in the market?
• 27:00
  Because people are going to be looking at it going, never heard
• 27:03
  of this place, didn't know it existed.
• 27:05
  And of course, they're going to flood to the YouTube channel and
• 27:08
  watch our blog. See what's up.
• 27:10
  Just before you answer that Scott, I guess the difference is
• 27:13
  truly the focus is on the liquid here.
• 27:16
  You could be a very busy visitor centre.
• 27:19
  Have you opened those gates? But actually, especially showing
• 27:22
  with the experimentation and willing to you'll probably get
• 27:26
  things wrong along the way is you've only been going for 10
• 27:28
  years. You're using different yeast
• 27:29
  strains, you're using different barley varieties.
• 27:31
  We'll get into that. We'll give the mate the Chuck
• 27:33
  and let them ask as many technical questions as you can
• 27:34
  think of. But you're all about what's in
• 27:38
  the bottle. And so if people need to try a
• 27:41
  new distillery, you want to try a new distillery.
• 27:42
  You don't know it. It's actually.
• 27:44
  Yeah, you're not. You're not going to be able to
• 27:45
  go get great. I'm going to visit there next
• 27:47
  week. But you can say this is where
• 27:49
  they're starting at. 8 years old, 46.3% natural colour, non
• 27:55
  chill filter, all the good stuff and what what a great platform
• 27:59
  to start on. But yeah, I mean, like, like I
• 28:01
  was saying though, like it, it, it must be a slight hurdle to
• 28:05
  say, I don't know, you're predominant on the production
• 28:08
  side. But that decision was that an
• 28:10
  early decision that we don't want to let.
• 28:12
  We don't want people coming in because we want to focus on
• 28:14
  making the whiskey first. Yes, I mean a lot of the
• 28:18
  distilleries when if you think about it, to really utilise
• 28:22
  visitors, you need more staff. Because you're a really nice
• 28:25
  guy. You've been a great host us.
• 28:26
  It's not like you don't like people.
• 28:29
  We we wanted to be focusing on understanding the distillery and
• 28:33
  making with good whiskey. It's only now that we feel that
• 28:36
  we have whiskey that we want to be sharing with everybody.
• 28:39
  Do them already because because you remember until today they
• 28:44
  don't, they wouldn't have anything to to talk about.
• 28:46
  So why would they come and visit the distillery if they couldn't
• 28:48
  actually get? Something well that's it.
• 28:49
  But I suppose from a business model perspective, though,
• 28:53
  distilleries look at and say if if we, you know, there's let's
• 28:57
  let's not beat around the Bush. It costs an absolute fortune to
• 29:01
  run a distillery on a day-to-day basis.
• 29:03
  And then you have that situation where for the first three years
• 29:07
  we can't, we can't even release anything until we, you know,
• 29:09
  there's only so many people that are interested in there in
• 29:12
  trying new make spirit or anything like that.
• 29:15
  So there's obviously that that element.
• 29:16
  Now go to your rail law product then how long did it take before
• 29:20
  you could start putting out rail law?
• 29:23
  How long do you is there, what's the regulations and when do you
• 29:26
  make the decision that it's right and ready to go?
• 29:27
  To the well for the rail law, it's like anything else for
• 29:30
  green, it's three years, right? But for us, because it's in
• 29:33
  virgin, which you're getting a lot of extractives and also
• 29:36
  there is a bit of an unknown on why it's going to mature.
• 29:39
  So when it came to the to the Rilo after five years, we felt
• 29:43
  we were getting a very good balance of the good influence,
• 29:46
  the flavours coming from that, which is the vanilla and caramel
• 29:49
  coming from that new vaginal, but still having that spice from
• 29:53
  it. So that's where the decision was
• 29:55
  taking that, we felt that that was at the right.
• 29:57
  Yeah, Yeah. Because I mean, like we've
• 30:00
  talked about, you could bring out a gin, you could bring out a
• 30:02
  vodka, you could do all that and that.
• 30:04
  And again, it's cost or it's the.
• 30:06
  Transparency of being like 70% of our production, which is a
• 30:09
  lot of production is going to third parties because that is.
• 30:13
  So that's where, so that's where I like.
• 30:15
  So I mean, from an indication point of view, right.
• 30:17
  And I know you don't want to, it might not be able to give away
• 30:19
  too much here, but the question I'd like to know is like on a
• 30:22
  rough basis, like I don't know if you could break it down per
• 30:25
  day per week, per month, per year, but what is the kind of
• 30:27
  cost of a working distillery roughly?
• 30:30
  Oh. That's excellent.
• 30:32
  That's, that's a good question. Well, if you, you think about
• 30:35
  it, so a ton of malt, a ton of malt.
• 30:38
  I'll give you maybe 400 litres of alcohol.
• 30:41
  So a ton of malt can range between 6 and 700 lbs a ton.
• 30:45
  A virgin oak cask, 1 cask can be about 8-9 hundred pounds.
• 30:50
  So that's the you start looking. And then?
• 30:54
  There's the energy costs. The energy costs.
• 30:55
  Keep the light. Stuffing.
• 30:57
  Stuff it, you know, it costs milk.
• 30:59
  There's millions to put in infrastructure and then there's
• 31:02
  millions to keep your production.
• 31:03
  Going and that like I say, I mean that's the bet that you've
• 31:08
  just mentioned the cost just on casks and on on buying them all
• 31:10
  you don't have to bring in then of course salaries and
• 31:13
  everything like that on top of it and and and the energy so it
• 31:16
  is a huge commitment and. It is a huge commitment but when
• 31:20
  Ian Palmer was coming up the distillery it was a business
• 31:24
  first. He from the concept to hit the
• 31:27
  ground was three years in the making because it was about
• 31:30
  getting the business right. So when you get the business
• 31:33
  right, then you can then leave. That gives you the right
• 31:36
  foundation. And that's, we talked about it
• 31:39
  in the during the, the vlog there during the tour.
• 31:42
  And we mentioned, you know, I mentioned about the fact that,
• 31:44
  you know, one of the last distillery tours that we did was
• 31:46
  with the guys up in Dornack. And you're seeing guys are as an
• 31:50
  artisanal brand that they're bringing out at the moment and
• 31:53
  they've got their pants for stray and stuff.
• 31:54
  But you're seeing them, they're wanting to go rewind the clock a
• 31:58
  little bit and say we want to use traditional Farley Strange.
• 32:01
  We want to use traditional yeast strays.
• 32:02
  We want to do it that that kind of way to bring out a a spirit
• 32:05
  and a whiskey that will taste like what used to taste like
• 32:08
  however many years back. You've got a different approach.
• 32:12
  You're saying you're use, we want to experiment, we want to
• 32:14
  be up there. And we've seen your control
• 32:17
  centre is computerised. You've got a different approach,
• 32:19
  but kind of with the same idea. Because I would, I was going to
• 32:23
  say we've done it the same way because we went back to the 1908
• 32:27
  royal Commission. Of course we went backwards to
• 32:29
  learn how that was to go forwards.
• 32:32
  So there's a lot of information about how things were.
• 32:36
  So for us it's all about the quest for flavour.
• 32:38
  That's why we've that's quite abroad, but that's the.
• 32:41
  Approach that we're just making. Up.
• 32:43
  We're asking, yeah, we're asking the questions.
• 32:45
  Can we? Can we do a peated whiskey?
• 32:47
  That's not the intensity that people either love or hate.
• 32:51
  Can we do? No, we've got yesterday of using
• 32:53
  rye whiskey. Can we do make?
• 32:55
  Can we using our equipment, make a rye whiskey?
• 32:57
  So we're actually asking fundamental questions about
• 33:00
  flavour and seeing what we can do with equipment.
• 33:02
  And this is probably a good point for us to really get into
• 33:04
  that production side of the. Distillery, Well, I've got one
• 33:07
  question to ask first, right before we go on.
• 33:09
  We were actually the three of us, Ross, myself and Angus were
• 33:11
  that tasting last night at Glenn Scotia tasting and we were
• 33:15
  hearing all about that traditional Campbelltown flavour
• 33:19
  profile, Campbelltown flavour profile.
• 33:21
  Region is, I think, I think because the limited amount of
• 33:25
  distilleries in the region, The region is very important to the
• 33:29
  story of Glens. Yeah, and they were saying.
• 33:31
  You know, I mean, they were going through their releases.
• 33:35
  They were saying, you'll notice that this is, you know, strong
• 33:39
  camp. Campbelltown funk and all that.
• 33:40
  But that raised the question and I'll say so about Campbelltown
• 33:44
  being a Campbelltown being a recognised, you know, area,
• 33:50
  region of Scotland. Right?
• 33:52
  So I'm asking right, OK, well, so you've got, well, how many
• 33:54
  distilleries are in Campbelltown or?
• 33:55
  So there's three. You need 3 by the SWA
• 33:57
  guidelines, 3. I think you know where I'm going
• 33:59
  here. You need 3 distilleries and A
• 34:01
  and A to be recognised as a region.
• 34:03
  How many distilleries have we got in Fife right now?
• 34:05
  Ross, come on. Are.
• 34:07
  You counting Eden Mill? Yes, they've got.
• 34:10
  Eden Mill, Daf Mill, Kings, Barns, Linder's Abbey and
• 34:14
  Sterney. And Cameron Bridge.
• 34:18
  Cameron. I slightly.
• 34:20
  Interrupt by saying that Camden thing was whiskey production
• 34:22
  capital for Scotland for quite a long.
• 34:24
  Yeah, what was was being the key phrase there?
• 34:27
  For the world going to lose. Their regional stage, yeah.
• 34:29
  I'd say do your time kid. I.
• 34:33
  Like that, Charles? No, but I mean, but when like
• 34:38
  regional flavour profiles, you know?
• 34:39
  But that's but then break that they're not trying to focus on.
• 34:42
  Regional, no, of course files here, but from from your own
• 34:44
  point of view, then you're looking at I want a shoe.
• 34:46
  One of your own. Agenda.
• 34:47
  Yeah, absolutely. I'm but you're not basically
• 34:51
  what what interesting is a is a highlight of is there is there
• 34:55
  couldn't be. Even if Fife became a whiskey
• 34:57
  region, there couldn't be a Fife whiskey flavour.
• 35:00
  Profile. Of course not.
• 35:01
  Because we're introducing A heavily peated lowland single.
• 35:04
  Malt No, but I just love like so.
• 35:05
  I mean, you're hoping. Nine different variants.
• 35:09
  Nine different variants that are pretty much all named after
• 35:11
  areas of Fife. So there's obviously a key to
• 35:14
  the element of like we we have the heritage of five weather.
• 35:17
  Yeah. You're looking at this Fife
• 35:18
  barley that you're using the best barley in the world, of
• 35:19
  course, and you've got all that kind of stuff that is going on
• 35:22
  top water, Fife tap water, you're using the Fife water
• 35:24
  source. It's all very, very localized
• 35:26
  and things like that. But from that, from that, I just
• 35:29
  love the idea that this is a distillery that's 10 years old
• 35:33
  as well. So when you actually break down
• 35:34
  and look at all the distilleries are in five, you must be up
• 35:37
  there with one of the oldest now out this six.
• 35:39
  You know, when you look at it, you're 10 years old, you've got,
• 35:42
  but yet people will still say I've never heard you because
• 35:45
  you've never seen a full release.
• 35:47
  Is that something that that that you guys are focused on with the
• 35:51
  heritage of Fife and with looking at the pushing that
• 35:53
  agenda as well? Yeah, I mean, if they want a
• 35:55
  Fife. Region if you if you, you.
• 35:57
  Don't have to answer that question, but no but like.
• 35:59
  To answer your point about Fife, I mean we are proud that we grow
• 36:03
  our product, our greens in Fife. We just still in Fife and we
• 36:07
  mature in Fife. If you look in both the bottles
• 36:10
  of the Rilo and in the King Lassie, it says Fife within the
• 36:13
  label because we are fact proud. It doesn't say lowlands, it says
• 36:17
  Fife because we are proud of being within Fife.
• 36:19
  We are talking to the other distilleries to see if there's
• 36:22
  something that we can do to either be worked together to
• 36:27
  showcase that Fife is an area. Has a lot of unique opportunity
• 36:32
  for this area. Exactly golf golf courses and
• 36:34
  distilleries golf course. I mean my, my, my eyes are
• 36:37
  lighting. Up Well, this is the furthest
• 36:38
  West of Fife there is, isn't there?
• 36:41
  Because actually when you look at there is a cluster.
• 36:43
  Where do you start to look at when you go?
• 36:45
  You know, you're looking at Eden Mill, Daft Mill, lenders, Abbey,
• 36:49
  Kings Barns. They're all very close to each
• 36:51
  other in my area. So in this neck of the woods,
• 36:53
  you're not that far away. You're you're quite, quite
• 36:56
  distanced from them, even though you're still on the on the path
• 36:59
  and and fight. But no, I like it's a
• 37:01
  fascinating concept here and I love the fact that the the
• 37:05
  swerving of and we I think you said at the last podcast, we
• 37:08
  don't want to piss anyone at the Southwest.
• 37:10
  Yeah, right. By the same time that navigating
• 37:13
  that on the labeling, I mean even putting Fife without
• 37:16
  identifying as a region, that must have to be a tricky sort of
• 37:19
  path to. The regs for labeling it means
• 37:23
  it has to be AGI and Fife because of the government
• 37:28
  location can be recognised as being in Fife.
• 37:30
  Yeah. So we meet the requirements by
• 37:33
  calling it Fife. Yeah.
• 37:34
  But it is an interesting discussion because I mean, we've
• 37:37
  had it before as well, Graham, kind of on and off cameras
• 37:39
  because you will get people that will say, well, region doesn't
• 37:42
  matter, no, so we call yourself Fife, but that doesn't really
• 37:44
  matter, you know. But it's funny how it doesn't.
• 37:46
  It doesn't. I don't know why it matters.
• 37:48
  In the area he's from and I totally.
• 37:49
  No, it's also just like there's an element of pride where like
• 37:52
  look, it's the guys think Glenn Scotia puffer chest out we're
• 37:56
  Campbelltown. There's only they left and they
• 37:58
  told a great story. But I think when when Glenn
• 38:00
  Scotia was coasted Abbott to be, you know, they had their workers
• 38:04
  weren't there. The guys from Spring Bank went
• 38:05
  over to to work the distillery, so didn't.
• 38:07
  Shattering. I mean they.
• 38:08
  Saved the region so so there's there's that element but I don't
• 38:11
  know what it is there's a nice feeling where you can say like
• 38:14
  we we create whiskey and and we create good whiskey recognizable
• 38:18
  whiskey and whiskey that can be transported across the world
• 38:20
  because. Because you've got the history
• 38:22
  and faith of the barley and the Malti.
• 38:24
  And I totally get. I mean, it's international
• 38:26
  market, something that you guys are conscious of as well.
• 38:28
  Well, yes, I mean it is, I mean for for rail or the first
• 38:30
  product that's in 20 countries around, yeah, the world.
• 38:35
  And with with King Lassie is the hope that that will then follow
• 38:39
  it. Of course with it being a peated
• 38:41
  whiskey, there is certain areas that are more attuned to peat
• 38:44
  than others. Hopefully with the flavour
• 38:47
  profile that we have it might be opening up to areas that might
• 38:50
  be not traditional have been. Updated and which is great the
• 38:52
  fact that you're able to do them in in batches or outers that are
• 38:56
  big enough that everybody can try it.
• 38:57
  And I think at the event you're going to have your fantastic
• 39:00
  European sales manager, Daniel there too, who's a great
• 39:03
  character and is a great, he'll think he will travel the world
• 39:07
  still talking about these products and talking about Fife.
• 39:09
  No, it's well look, we talked about Haddington House Angus to
• 39:12
  be able to be able to sit there in Japan and say that whiskey
• 39:16
  there has got the, I mean the town I'm from is on it and I
• 39:20
  think pull down the. Plastic 5 liter container.
• 39:25
  Yeah. I mean, that's it all right.
• 39:27
  But with regards to your distillery, then we you've taken
• 39:31
  us round. There's it's all.
• 39:32
  What's really interesting about it is it's all under one.
• 39:35
  It's actually quite a small area.
• 39:36
  Yeah, it's a small area. It's, it's not, it's not the
• 39:39
  back shed in Dornet Castle where you've got water parks where
• 39:42
  you're in that, but it's all very tightly contained and
• 39:44
  they're. Very efficiently.
• 39:45
  Set and there's so much going on.
• 39:47
  As an engineer, as someone who's been here since the the the
• 39:50
  building started, do you have a favorite area of the distillery
• 39:54
  where you maybe look at our favorite part of the distillery
• 39:57
  because there's so much going on there?
• 39:58
  Yeah, I've never actually asked that, been asked that question
• 40:01
  before. I think my my favorite area now
• 40:06
  is when we go between the old washtel and the new washtel.
• 40:09
  To then look out the way to the location that we have, but also
• 40:13
  to turn around and look in the way because when there was a gap
• 40:17
  here before, we found it. So now it is complete.
• 40:20
  So now that everything that we want to be put into the building
• 40:23
  is now in the building. I remember that building being
• 40:26
  almost empty and now it's filled.
• 40:28
  That's where I see the progress. And the part the things that
• 40:31
  like we point out is that you don't use a port chess mill.
• 40:34
  So what's the reasoning behind that?
• 40:36
  The big question I had all the way through the tour was why?
• 40:40
  Right. So you've decided against going
• 40:42
  down the traditional route of a Porteous Mill Now, Ross, tell us
• 40:45
  about a Porteous Mill so people who are listening know a little
• 40:48
  bit more about it, because it's something.
• 40:49
  To a distillery generally you've seen this is the I feel like
• 40:52
  I've never been a tour guide before.
• 40:54
  When you're building, when you're building.
• 40:56
  Glenn Kinchi, Yeah, it's. A good point.
• 40:58
  It's a good point because they'd have a Porteous mill.
• 41:01
  I feel like every tour guide that's ever worked in a
• 41:02
  distillery hates this part to go.
• 41:04
  This is a Porteous mill. They were so good at making
• 41:07
  mills that they went out of business.
• 41:09
  Who was it that was on the pod that tried to say?
• 41:11
  And I've desperately looked and definitely got that the guys
• 41:14
  opinion about that. There's like there's A and it
• 41:17
  doesn't mention it, which is very, very annoying, right?
• 41:20
  But there's a potential whiskey story in there and I might try
• 41:24
  and find enough information and enough routes to try and create
• 41:27
  for that an article for our new newsletter.
• 41:29
  But basically there was a guest on the podcast, I think maybe
• 41:33
  when you're not trying to talk about poachers mills.
• 41:35
  And we were asking about that. And they said that the problem
• 41:37
  with the purchase mill was they made them so good and they were
• 41:39
  so efficient that they never broke down.
• 41:41
  So unfortunately, the company who made them, they went out of
• 41:42
  business because they didn't have this.
• 41:44
  And there was a, there's a famous like conspiracy with
• 41:48
  light bulbs where they basically said, listen, you have to make
• 41:52
  sure you don't make the same mistake that the guys that made
• 41:54
  the purchase film made. You've got to make light bulbs
• 41:58
  with an issue so that every so often a light bulb will go off
• 42:02
  so that they have to replace them.
• 42:04
  It's like American cars in the 70s being designed so they break
• 42:07
  down in three years time. I can't remember recent.
• 42:10
  There's a movement and there was like, it's actually a bit of a
• 42:12
  scandal. Was it maybe Simon?
• 42:14
  I don't, I don't what I meant, but there was a there was a
• 42:16
  scandal about it. And you can, you can look into
• 42:19
  it, but unfortunately everything I read and I was desperately
• 42:22
  trying to filter the information to see if there's any mention of
• 42:24
  the portrait smell. There's no direct link of the
• 42:26
  portrait smell to that light bulb sort of conspiracy.
• 42:30
  But you don't have one. No.
• 42:32
  You've a hammer mill. Yes.
• 42:33
  So why? Why Why tell me?
• 42:37
  So it was to do with opportunity and a vision.
• 42:40
  OK. So with being a new distillery
• 42:44
  we wanted to go with the quest for flavour and as an engineer
• 42:48
  you can only go so far with a marsh ton.
• 42:51
  At the time that the distillery was being designed, tin and act
• 42:55
  distillery and all this was going for an upgrade.
• 42:58
  So a marsh ton, a marsh filter was available and for a marsh
• 43:03
  filter you don't need a roller mill, you can use a hammer mill.
• 43:08
  So they go hand in hand. So when we were going around the
• 43:11
  distillery, I showed you a screen.
• 43:13
  So the screen is replicated in the net.
• 43:15
  Cool on everything. You do.
• 43:18
  Because that that is a design feature because that mill
• 43:21
  enables us to be who we are. So it was opportunity, but also
• 43:26
  by having the equipment, it gives us the opportunity to do
• 43:31
  things differently. We're not constrained as much as
• 43:33
  you would be if you followed the traditional.
• 43:35
  Yeah. I'll advertise this so we've got
• 43:38
  a mash filter, outdoor wash backs, insanely large looking
• 43:45
  because the way you normally perceive them and Loman stills.
• 43:49
  If you don't know what those three things are, you need to
• 43:51
  watch this flog that's coming after because we're about to go
• 43:53
  into. The detail hang.
• 43:54
  On some of the questions we didn't ask.
• 43:55
  In well. Rather than going back for the
• 43:57
  distillery. What I love though, right, is
• 44:00
  the and the, the geekiness, the that this like the fact that you
• 44:06
  are so Finn Thompson talks about on the bottles of Finn Thompson
• 44:10
  bottles, the bottle caps that he uses.
• 44:12
  It's the ceramic that was originally used for some of the
• 44:15
  some of the the bottles that his grandfather originally used.
• 44:18
  Then you've got a situation where like there was a there's a
• 44:21
  nod to different levels of that history is the nod that he's
• 44:25
  given. You guys are just nodding to the
• 44:28
  engineering part of it. Put the fact that you're decided
• 44:31
  that of the filter you're deciding.
• 44:33
  That's the nod you want to have on your on your.
• 44:36
  It's what we differentiate. I mean, if you, you look at the
• 44:39
  bottle, the bottle is the brand. Yeah, well, the design and
• 44:43
  effort so the MD can stop talk up and talk about, so the MD
• 44:48
  tier can explain a little bit about who we are and what we're
• 44:50
  all about. I mean we have on the net to
• 44:52
  replicate as we have for the Marsh filter.
• 44:55
  At the very bottom of it is the foundation isn't.
• 44:58
  Even bottle shape. Is it is interesting distillery,
• 45:01
  You can see it here. There is ripples on the side.
• 45:03
  Yeah, yeah. I know it's.
• 45:07
  There's three ripples, so if you get a flat surface and drop
• 45:11
  liquid onto it, it gives you ripples.
• 45:13
  So that replicates the three M's material method of maturation,
• 45:17
  and where those ripples meet is where the magic.
• 45:19
  Fife grown. Fife distilled.
• 45:21
  Fife Mature. But it's what I love is after
• 45:25
  spending a lot of the, the, you know, the, the afternoon and
• 45:28
  evening with you, Scott is it's very easy, right?
• 45:32
  And I, I sometimes come across I could be a bit of a cynic on the
• 45:35
  podcast, a little bit is like people that do things
• 45:37
  differently. And you could, you could we
• 45:39
  could have met you and you're like, oh, we do things different
• 45:41
  because we want to do things differently.
• 45:42
  We are entertaining and we just want to do things differently.
• 45:45
  There's a reason behind all of it, right?
• 45:48
  And it's, and it's always a manufacturing of flavour element
• 45:51
  to it. So yeah, instead you could have
• 45:53
  just be like, well, you know what?
• 45:54
  Everybody uses the porches smell.
• 45:56
  So we just decided we'd have a hammer milk, right?
• 45:58
  OK, but no, you've got a reason behind it.
• 46:00
  And then that that not having a match done.
• 46:03
  I'm only just finding out what match done is.
• 46:05
  It wasn't that long ago, Chuck, you were banging your head on.
• 46:11
  Yeah. And I thought I was being the
• 46:13
  Ross of the podcast where I was able to point out as a loader
• 46:16
  system, and it was one of the first loaders.
• 46:18
  It was the first loader system ever used.
• 46:20
  You're squeezing grain with rubber and cloth.
• 46:24
  And I urge people to watch the the vlog to see this.
• 46:27
  But never seen anything like it before.
• 46:28
  And you're the only, you're the only two.
• 46:30
  So Tina and and yourselves and and what is that something that
• 46:34
  you came across in your career that you decided that's what we
• 46:37
  should do? Or was that always something
• 46:38
  that you thought? So my I, I joined the industry
• 46:41
  in 2006 and my first distillery was the Glen Ord Glen Ord
• 46:46
  distillery is part of a group and within the group is Tannic
• 46:49
  distillery. And then in 2014, Tannic was
• 46:53
  doing an upgrade, so the mash filter that was there was up for
• 46:56
  sale. She was.
• 46:57
  Knocked on the door and. Said so.
• 46:58
  The mash filter that is here is the same mash filter that was in
• 47:02
  Tunnelic. Now maybe that's why I got the
• 47:05
  job, because I'd used. Known it before.
• 47:07
  I knew, I knew how it operated and I knew that the the
• 47:10
  versatility by having that equipment can give you for
• 47:13
  making this. But was it was sorry, was it
• 47:16
  Ian's idea to have it or did you suddenly say to Ian, by the way?
• 47:20
  No, it was Ian's Ian is. It was proactive and it was an
• 47:23
  opportunity that Ian saw. Does he see?
• 47:25
  An engineer himself. Yes, he has.
• 47:27
  Ian has been started off as a process engineer in Inver Gordon
• 47:31
  Distillery. OK, well.
• 47:32
  As I did mention though, you're getting a new.
• 47:35
  I'm getting, I'm getting the plate, new plates.
• 47:37
  Right. But how'd you go about getting
• 47:39
  those made? Because it's something that's
• 47:40
  extremely bespoke. Is there a company?
• 47:43
  That yes, so, so the the company that's Muira.
• 47:46
  And is it used in any other industrial?
• 47:47
  Processes well, well, well. The the marsh filter that you
• 47:50
  see if you go to Tenants Brewery in Glasgow, you see two of them.
• 47:56
  Because we've been to. Thames Brewery.
• 47:59
  They're predominantly used in brewing.
• 48:01
  Yeah, OK. And they were much smarter than
• 48:04
  the people that made the porteous Milfs because they made
• 48:05
  that you had to replace them after two years.
• 48:08
  Right, so then. Dyson.
• 48:10
  Of their time. But it is amazing the changes
• 48:16
  you've made to production because it is all efficiency
• 48:18
  based, but it's also efficiency and experimental based.
• 48:21
  You're using barley varieties that some people would struggle
• 48:24
  to use time of year etcetera that you're able to do in mash
• 48:28
  filters. It's more efficient.
• 48:29
  Since we had Jake Adkook on the podcast and he went through the
• 48:33
  acronym for the whiskey making process, which I've used a few
• 48:37
  times because it is actually has been the best way for me to
• 48:40
  remember inftum, right. So is it malting, mashing,
• 48:44
  fermentation, distillation, maturation, milling, Sorry,
• 48:48
  milling there? Milling, molting, mashing.
• 48:50
  Milling, no molting, milling, mashing, fermentation,
• 48:56
  distillation and then maturation.
• 49:00
  Is that the same process that you guys follow or am I, am I
• 49:03
  going to have to come up with another?
• 49:04
  One. No, that's exactly the same way,
• 49:06
  because the fundamentals of each part of the process remains the.
• 49:09
  Same doing the same. The fundamental of the the
• 49:12
  marshang point of view, I mean the melding is just sugar and
• 49:14
  access to the starch inside the corn.
• 49:18
  The marshang is just converting all of that starch into sugar.
• 49:21
  The fermentation is converting that sugar into alcohol.
• 49:24
  The distillation then is concentrating up that alcohol
• 49:27
  and then the maturation is the holding.
• 49:29
  And, and Ross may be able to tell me this.
• 49:31
  And the next part of the question is how many other
• 49:33
  distilleries are there where you're creating single grain
• 49:37
  spirit and cycle malt spirit in the same area, Loch.
• 49:41
  Lomond are the best known aren't they Scott?
• 49:43
  Loch Lomond are the the most known, but Loch Lomond are a
• 49:47
  malt distillery and a green distillery together, whereas we
• 49:51
  don't follow that although we're producing a grain whiskey, we're
• 49:54
  not doing it the traditional way of using a cone stump.
• 49:56
  Yeah. And and how many when?
• 49:58
  The next question would be is I don't know if.
• 50:00
  The Leader by Gordon are going to be opening a Malt LSE
• 50:02
  distillery. Yeah.
• 50:03
  But my question would be how many of them are doing that
• 50:05
  under the one roof? How many are doing that under
• 50:07
  the one roof? Probably not many, I mean the
• 50:09
  Girvin site makes malt and grain, but it also be might be
• 50:13
  in a different building, you know, exceptions.
• 50:16
  I've visited 2IN Japan that do that grain and malt at the same
• 50:19
  place. So Fuji, Kitenba and Miagiko do
• 50:22
  they were do it different ways, being a geeky quart of coffee
• 50:25
  still so. But again, it's it's it's in the
• 50:29
  same site. Well, that's, I mean, the next
• 50:32
  question I have is when you're designing this and coming up
• 50:34
  with the concept, were you ever looking at how other
• 50:37
  distilleries did it? Like would you say less?
• 50:41
  There's a distillery in Japan that does both single grain and
• 50:45
  single malt under one roof. Let's see how they do it or was
• 50:48
  it all literally? Let's just to try and build it
• 50:51
  all ourselves. This is all the brainchild of
• 50:53
  Ian Palmer. This is culmination in his 40
• 50:57
  years plus working in both grain distilling and malt distilling.
• 51:01
  So when he was, as I said to you when he was developing the
• 51:04
  business, it was about giving us the right equipment that gives
• 51:07
  us a versatility to produce the right flavour.
• 51:10
  And as an engineer then are you like when Ian who's the founder
• 51:13
  and he's saying I've just got this great picture in my head of
• 51:18
  like Ian wakes up 1 morning and he likes I didn't phone Scott.
• 51:20
  He phones you said that is great idea.
• 51:22
  What have we tried this? Was it like that or was it OK?
• 51:25
  So I thought you already had the blueprint set out exactly how
• 51:28
  you wanted to be. We had the, the, the blueprint
• 51:32
  for the concept, the the next stage.
• 51:35
  What I've been involved in is now that we have the equipment,
• 51:37
  then what do we do right. So as we're talking about the
• 51:42
  industry only single malt when we're talking about
• 51:44
  incorporating the seasonality in it in the yeast is about going
• 51:48
  through that stages and how we. And I guess you're still
• 51:50
  learning, Scott, even though it's been 10 years.
• 51:52
  I mean, I'm still learning every day.
• 51:54
  I mean, every, every, every campaign that we we run the rye,
• 51:58
  I learn something new about the equipment or about the
• 52:00
  processing of rye. And we're still, there's still
• 52:05
  opportunities that we have not yet used.
• 52:07
  We've not had a chance to really properly dive.
• 52:09
  In can I get onto put Can we start production?
• 52:11
  Well, I've just got one. I was about.
• 52:13
  To interrupt and ask, can we talk about fermentation?
• 52:15
  Right. Well, what the one thing I do
• 52:16
  want to ask is the one thing is it was very noticeable and Ross
• 52:19
  did get a little bit excited. And actually, you have to give
• 52:22
  Ross a lot of credit for the vlog is he didn't answer the
• 52:24
  questions, but after he'd asked the question.
• 52:27
  I think, I think I might have said what kind of still is.
• 52:29
  That but maybe. I don't believe.
• 52:31
  It I did see extra large condensers, Yeah, I mean
• 52:37
  condensed. So like because the tomato
• 52:39
  episode, Libby Joe is standing there.
• 52:41
  He went, what's that? Libby Joe?
• 52:42
  It's a condenser, isn't it? See, if you, if you're Chuck or
• 52:46
  Ross and you see a Loman still, Yeah, I don't.
• 52:50
  I think in the years, another year, if you're doing this
• 52:52
  podcast, you'll realise how giddy they were and just why.
• 52:55
  But because. It doesn't.
• 52:57
  It's, it's, it's a Unicorn. It's spoken about.
• 53:00
  It definitely exists, but you never see them.
• 53:03
  Well, that's it. But also the.
• 53:04
  Unicorns don't. Exist.
• 53:05
  You guys were national, national Animal Scotland made check your
• 53:11
  passports on the front, but you got excited and this is what's
• 53:15
  fascinating for me and Angus has done more than I have.
• 53:18
  I've probably I've done the least distillery tours.
• 53:21
  You're not a big production fan. No.
• 53:23
  So when I see a really tall copper looking thing and
• 53:26
  Russell, how big are your condensers?
• 53:28
  Right, right. Yeah.
• 53:31
  I suddenly see how excited he is.
• 53:32
  And then I say kind of see Chuck.
• 53:33
  Like what? The camera.
• 53:34
  Shake it. Oh my God, that's massive.
• 53:37
  So yeah, another decision that was made.
• 53:42
  Extra large condensers and they don't work like normal.
• 53:45
  Yeah, so. So when Ian was designing the
• 53:48
  distillery, he worked with Frilly and Philly and him work
• 53:52
  together. They've been previously working
• 53:53
  with each other in Star Law distillery for making green.
• 53:57
  So they know quite a bit. So as Ian was looking at us
• 54:00
  about how can we be an A modern efficient distillery.
• 54:03
  So by having the double condensers it means we are
• 54:06
  really efficient from an energy recovery point of view using T
• 54:08
  VR so. It's T VR, sorry.
• 54:10
  So T VR is stem of vapor recompression.
• 54:12
  Off TV, so we know there's an. Engineer, from an easy point of
• 54:17
  view, we recover about 3040% of our original steam energy back
• 54:23
  into the process. So it's really inefficient.
• 54:25
  But by having two condensers, we're having a lot, lot of
• 54:29
  copper contact. So we're not looking for the
• 54:32
  Sulfrey notes that leads you into a direction for a spirit.
• 54:37
  So it's all of these parts. No, the the milling, the
• 54:40
  mastering, the fermentation and the distillation is what gives
• 54:43
  us the complexity of the malt. And that will even change the
• 54:46
  body and the texture of your spirit, that extra copper
• 54:48
  context. Right, Chuck Angus, pass on
• 54:50
  there might. Go ask one question before you
• 54:52
  start with fermentation. So I spoke a lot about rye.
• 54:56
  I spoke a lot about malt or grain malt.
• 54:59
  How much rye whiskey are you making?
• 55:02
  So we. Chuck, can I have your right so?
• 55:05
  So so for So for the rye, we do two weeks of production.
• 55:08
  Two weeks of production. Two weeks of production and that
• 55:10
  depends on how efficient and how good the the the process is.
• 55:14
  Yeah, we've got the silent season here, Yeah.
• 55:16
  We, we do, we, we have two one week periods a year, one in
• 55:19
  April and one in October. So we run 50 weeks of the year,
• 55:23
  yeah. That's impressive.
• 55:26
  Right, Charles, go daft. What so?
• 55:28
  Well, the first question I was busy trying not to hit machinery
• 55:32
  while holding the camera, but when you're talking about your
• 55:34
  fermentation here, you were saying you're you're doing a 24
• 55:38
  hour for 25% for. Fermentation, no, what what
• 55:41
  we're saying is in a normal distillery, you do 1 charge of
• 55:46
  your mash ton to your wash back, whereas what we're saying is we
• 55:51
  do 4 mashes through our mash filter to the wash back.
• 55:56
  So we're filling the wash back over a 24 hour.
• 55:59
  Filling it and then adding yeast.
• 56:00
  And so it's almost you're doing 4 mini mashes to get you one big
• 56:04
  mash. The Solera Mash.
• 56:06
  Hi. I mean again, the next question
• 56:08
  I have is please explain why you would do something like that
• 56:11
  because in my mind it's again, it's just another.
• 56:15
  F is. It down to the kind of size of
• 56:18
  them, the size of the mash. So so so so so.
• 56:21
  The mash filter is 4 tons, so you're replicating a 16 ton mash
• 56:28
  ton by going to 4 mashes into a wash bag.
• 56:31
  What does that do to flavours? So if you've got a 24 hour
• 56:34
  ferment and then you add like an unfermented liquid on top of
• 56:38
  that. Is there some?
• 56:40
  So what you're basically doing, you'll get a small amount of
• 56:42
  fermentation, yeah, but ultimately your your pure
• 56:45
  fermentation doesn't begin until you stop adding the water on top
• 56:50
  of it. So then like anything else, no.
• 56:52
  With yeast being an actual product, it wants to get
• 56:54
  comfortable before it starts reproducing.
• 56:57
  If you're constantly changing those conditions, it's not
• 57:00
  settled. So what you see, as soon as you
• 57:02
  stop the Marshall process, the temperature increases because
• 57:06
  you're starting to see the fermentation.
• 57:07
  That's a good question because I was going to ask, OK, so then
• 57:09
  how long has that first quarter been in fermentation?
• 57:12
  But actually fermentation doesn't properly start until
• 57:15
  you've done the four quarters and then you've got it.
• 57:18
  You've already had a bit of an effect there adding bit by bit.
• 57:21
  How long will you then leave that full wash back to So what
• 57:26
  we've. What we've found over the time
• 57:27
  is from that starting stopwatch when you filled it after 40
• 57:32
  hours, fermentation 48, it's complete and.
• 57:36
  So 24 hours of building up. And then 48 hours.
• 57:39
  So we we say there's a minimum of 50 hours per hour
• 57:41
  fermentation. Sometimes we do a little bit
• 57:43
  longer, we do a shutdown. We do the silent season twice a
• 57:47
  year, but we don't empty the wash backs for the shutdown.
• 57:51
  We basically pause production, do a full week of the shutdown
• 57:55
  and then we start again. So those three wash backs are
• 57:58
  getting 160 hours extra. OK.
• 58:01
  So for two weeks of the year, you're doing an extremely long
• 58:04
  permanent. And what does that do?
• 58:06
  Nothing right? Really.
• 58:08
  Nothing. Oh, don't tell me that.
• 58:10
  Yes, because and it's to do with the explaining in the process.
• 58:15
  When we're doing the tour, the clarity of our war is really
• 58:18
  clear. So when we're doing the
• 58:20
  fermentation, we're getting the reaction of the yeast, so.
• 58:24
  The first. Of all being a stainless steel
• 58:26
  wash bag, you're not. Getting any bacteria influence?
• 58:28
  Bacterial influence I'm not then extending it more.
• 58:31
  But I like what you said about yeast when you said it likes to
• 58:33
  get being a natural thing. It likes to get comfortable
• 58:36
  before it reproduces. Graham, you recently became a
• 58:38
  father let. Me tell you I was very
• 58:40
  comfortable. Well, yeah, and you're and the
• 58:47
  wash backs are outside which mentioned that.
• 58:49
  So you know, you've talked about the seasonality element of your,
• 58:54
  your the the nine thing 99 releases that you're doing
• 58:59
  products. Is does does having the wash
• 59:02
  backs outside make a difference? Yeah.
• 59:03
  I mean, for a good example is when we did the Raila for the
• 59:07
  first two years, we did them during December.
• 59:11
  That was because that's when they became available.
• 59:13
  But I wasn't happy with the but I wasn't happy is the wrong
• 59:16
  word. I was looking for more esters,
• 59:19
  more fruits on it. So we then move production to
• 59:22
  the summer because during the summer we'll be able to get
• 59:25
  warmer conditions outside so we can get into the temperature
• 59:28
  regions where I'm going to get more of that Ester formation.
• 59:30
  So we, we've been running for 10 years.
• 59:32
  So we are learning how we can use use equipment to our
• 59:35
  benefits. And does that make a difference
• 59:36
  when you're saying like for experimentation, because the
• 59:39
  problem you've got is you can't suddenly say, right, you know
• 59:41
  what? We're going to make the, we're
• 59:42
  going to do the rye between March and June every year,
• 59:47
  right? Because if you did it like that
• 59:49
  every year, then what? What would happen if you
• 59:52
  suddenly said, hang on a minute, why don't we make the rye
• 59:54
  between July and September? So does that mean that what with
• 59:58
  the nine different variations that you're doing, do you always
• 1:00:01
  have to be chopping and changing to find or have you no in 10
• 1:00:04
  years? So, So what we tend to do from a
• 1:00:06
  production point of view as we are very prescriptive in when we
• 1:00:10
  produce the campaigns. So the NCD and the spring is in
• 1:00:15
  the same, roughly the same period each year, the same with
• 1:00:19
  the rye because that enables me to plan my production, which
• 1:00:23
  means I can plan in the different use the different
• 1:00:25
  casks, the different grains, so. Which brings us on to that great
• 1:00:29
  point. Well, I want to just what I'm
• 1:00:34
  you're the engineering background and you've talked
• 1:00:36
  about the founder, Ian. It sounds to me like Ian is the
• 1:00:40
  engineer of the harder parts of building, like the blueprint.
• 1:00:43
  You're saying it was all his, You're the engineer of the
• 1:00:45
  flavour, am I right? Would I be right in saying
• 1:00:48
  flavour engineer? Forget managing director of
• 1:00:50
  distilling, which is a by the way.
• 1:00:52
  He's a brilliant title, all right, but engineer of flavour?
• 1:00:54
  Well, I because I like that, the way that you talk and the way
• 1:00:58
  that you speak about it. I've been trying to work out,
• 1:01:01
  you know, sounds to me like the founder had the idea of exactly,
• 1:01:06
  maybe you had a few inputs here and there, but it was like, no,
• 1:01:08
  I want to do it like this. I want to do that.
• 1:01:09
  I want to do the next thing. But you've come in and it's like
• 1:01:12
  right now I'm engineering the flavour.
• 1:01:14
  Of it so, so the the engineering of the flavour was very much a
• 1:01:18
  collaborative approach and there was a lot of no, a lot of that
• 1:01:21
  was already Ian had the division, but then it was down
• 1:01:24
  to the detail and it was my role to make sure that that happened.
• 1:01:28
  There's a lot of planning and preparation needed to be done.
• 1:01:30
  I mean, if you talk about rye, it takes at least two years to
• 1:01:33
  get rye to a point that you can use it because you've got to
• 1:01:35
  grow it first and then go to Malton.
• 1:01:38
  So there's a lot of planning and preparation leading up to that.
• 1:01:42
  So you've spoken about yourself being the, the engineer of
• 1:01:45
  flavour and, and, and when we spoke, we mentioned it on the
• 1:01:49
  vlog if you want to go, you went into quite a lot of detail about
• 1:01:53
  how you know the inched Arnie, the, the spring, it tastes
• 1:01:58
  different from the summer, tastes different from the autumn
• 1:02:00
  tastes so wetter. You're producing different
• 1:02:01
  things. Now you can obviously manipulate
• 1:02:04
  production to get different results, but also I'm thinking
• 1:02:07
  more about the future is the, you know, you've got warehouses
• 1:02:11
  full of different casks or different things, so different
• 1:02:15
  types of spirit. But then what you can do
• 1:02:18
  obviously is blend and bring them together.
• 1:02:21
  And it's that something that in Stanley is looking to do in a
• 1:02:25
  few. Yeah, so we see like a winter.
• 1:02:28
  So we'll see what we I don't want to give anything I don't
• 1:02:31
  want to give. Anything.
• 1:02:32
  I don't want you to give everything away.
• 1:02:34
  What we would like, what flavour is what we do.
• 1:02:37
  And fat. And you'll do big enough
• 1:02:38
  fattings. So what I would like to do is do
• 1:02:41
  a single malt with a broad complexity.
• 1:02:45
  So by having the different seasonality and different tasks
• 1:02:48
  that will enable us to do that. But that's the sort of thing
• 1:02:51
  we're looking at. They know that I've got samples
• 1:02:53
  that showed you to be doing and it's all about learning and
• 1:02:58
  understanding. So you've got that advantage
• 1:02:59
  because you're already in 20 international markets with the
• 1:03:02
  RILO. You kind of have to do enough of
• 1:03:05
  your first ever official single malt.
• 1:03:06
  Those 20 international markets can get access to it too, I
• 1:03:09
  guess. Like, I don't want to take too
• 1:03:11
  much of your marketing jobs away from people, but I'm just
• 1:03:14
  thinking like, you know, when I'm drinking whiskey, I like to
• 1:03:17
  summer in five. So the method, the method is the
• 1:03:24
  same, the equipment is different, Barley and yeast.
• 1:03:29
  Do you think it makes a difference?
• 1:03:30
  Yes. A question I've got.
• 1:03:33
  I pulled, not pulled yet, but I have a question about your
• 1:03:36
  barley. First before us goes into the
• 1:03:38
  east side that now. I was always under the
• 1:03:40
  impression that winter barley couldn't be used as malt barley.
• 1:03:44
  Spring barley was malt barley, winter barley was always feeding
• 1:03:48
  barley for the cattle and stuff like that.
• 1:03:51
  Is that changing now with the different variations and
• 1:03:53
  varieties that are out and the science that's there, or is it
• 1:03:56
  something that the distillery has the capacity to be able to
• 1:03:58
  do? And what would the difference be
• 1:04:00
  between using winter barley versus spring barley?
• 1:04:02
  It's. The combination of both, right,
• 1:04:04
  that a variety development is ongoing, but having the
• 1:04:09
  equipment enables us to process that.
• 1:04:11
  So when we talk about the spring and winter barley, the winter
• 1:04:16
  barley has a very much a more a heavier spinet type.
• 1:04:23
  There's a lot more malt flavours coming through the the turbidity
• 1:04:27
  and the warp from the marshalling is also increasing.
• 1:04:30
  So there's these small differences and what we want to
• 1:04:33
  do is during the fermentation that used to be used, we want to
• 1:04:37
  concentrate. So there, so there's no, there's
• 1:04:40
  no rules associated with that then, is there?
• 1:04:43
  It's not like you can, you can't say you can't use, you can't use
• 1:04:47
  winter barley to make single malt whiskey.
• 1:04:49
  It's just as long as it's malting barley, malted barley,
• 1:04:52
  right, because I, that's the thing.
• 1:04:54
  I always get quite excited, you know, from a farming background
• 1:04:57
  and stuff like that is like, when would you start Chuck?
• 1:04:59
  When would the I don't know When would winter barley start being
• 1:05:04
  harvested roundabout? I mean, we would only ever
• 1:05:08
  harvest barley generally August, August time I think.
• 1:05:12
  So we didn't really harvest it. You wouldn't.
• 1:05:15
  We wouldn't really harvest anything in winter, right?
• 1:05:17
  Just that it would be ready in August.
• 1:05:19
  Are we ready in August and then spring barley?
• 1:05:20
  Would that be already at the same time then?
• 1:05:22
  In the UI think well, as far as I'm aware in Scotland you only
• 1:05:26
  get one harvest. I think internationally, more
• 1:05:29
  higher climates you're going to get, maybe you can get to
• 1:05:31
  Australia, maybe. Right.
• 1:05:32
  OK, over here, you know, the sun's the sun.
• 1:05:35
  Yeah. You get what you.
• 1:05:36
  Yeah. A man roses barley.
• 1:05:37
  So what is your preferred barley species that you're using for
• 1:05:40
  and standard Stellar? We're really going for that
• 1:05:42
  tonight. Well, that's a good one, I mean.
• 1:05:46
  For your 30% for the stuff that's coming officially from
• 1:05:49
  the distillery? Well, for the stuff that's
• 1:05:51
  coming officially from the distillery, we, although it's
• 1:05:55
  spring barley, we tend to be using the current variety.
• 1:05:59
  Because that's what's available. Concerto Diablo.
• 1:06:02
  So you get concerto, have used concerto, have used Diablo, have
• 1:06:05
  used what's available. The winter barley we used the
• 1:06:08
  one called it was vessel, I think was the one of the vessel.
• 1:06:11
  Vessel was one of the varieties that we go to.
• 1:06:14
  So by working with the farmer and the supply from the the
• 1:06:18
  Montons, we have visibility of what's coming from.
• 1:06:22
  I mean, you've also got to remember that these varieties
• 1:06:25
  are all similar. They've just been grown
• 1:06:27
  differently. I mean it's.
• 1:06:28
  Probably something we've not covered in the podcast.
• 1:06:30
  Why is barley variety important to somebody who's making spirit?
• 1:06:35
  Because it's all about the yield, isn't.
• 1:06:38
  It it's a very efficient, well it's a very good question and
• 1:06:42
  it's no for us flavour is the most important rather than what
• 1:06:46
  the the yield is going to be. So a lot of the progress on the
• 1:06:51
  varieties of the barley is about getting either more yield in the
• 1:06:54
  field or more yield in the discovery.
• 1:06:56
  So one of the print laws that we have done is going back to a
• 1:07:00
  landrace variety of barley that we grew from a handful of seeds
• 1:07:05
  up to enough to run for a week. So it took us six years to get.
• 1:07:09
  Enough, but then it's funny from a from a like, look, if you're
• 1:07:16
  up, if you're up a farmer and you're you're you're growing
• 1:07:19
  barley, right, then what you're doing is you dance to the the
• 1:07:24
  tune that the biggest buyer is going to want.
• 1:07:27
  So you're you want to suddenly say, oh, let's just say if it's
• 1:07:30
  Montons or just buying it direct from them, like, you know, then
• 1:07:34
  basically you need to have that standard, that yield, etcetera,
• 1:07:37
  because you don't know where it's going.
• 1:07:39
  It might be going to the actual distillery that they are maybe
• 1:07:42
  not fussy as fussy about. It's not so much about the
• 1:07:45
  variety of the barley and the yield that you're getting.
• 1:07:47
  It's a bit, well, the, the hour about the yield, sorry, rather
• 1:07:50
  than the flavour because they're, it's going into such a
• 1:07:53
  mass amount of barley. Whereas for you guys, you're
• 1:07:55
  literally saying, no, we are picking our barley from 1 farm
• 1:07:58
  and one farm only. So that means you're not as
• 1:08:01
  fussy about saying oh, you're not good at the farmer saying
• 1:08:04
  oh, your nitrogen levels are too low or.
• 1:08:06
  I mean, I mean, there's, there's still specific.
• 1:08:08
  Standards. You've got the health
• 1:08:09
  specification. Standards that you get, but for
• 1:08:12
  us it's more to do with the quality of the grain that we get
• 1:08:16
  and the consistency of it. And then yeast is not something.
• 1:08:21
  One of the well when I went to see my dad's and when I got back
• 1:08:24
  from my travels he pulled up a bottle of your rilo out and his
• 1:08:28
  mate Brune is a tatty. Brune, I think he's mentioned.
• 1:08:31
  He mentioned before. Shout out to Brune.
• 1:08:34
  Yeah. No, no.
• 1:08:35
  I don't know the name of his farm, so maybe one of your
• 1:08:38
  distillates are named after him. I'm not sure his farm, but he's,
• 1:08:42
  yeah, he's a tatty farmer, like within 10 miles a year.
• 1:08:45
  And he bought a bottle of that and was so pleased to rub it my
• 1:08:48
  dad's face that there was good whiskey be made-up here.
• 1:08:50
  Yeah. Yeah, but even my dad, who, I
• 1:08:54
  mean, drinks whiskey, he was like, that's good.
• 1:08:56
  I mean, he drinks everything with two ice cubes, which is,
• 1:08:59
  you know, his life. Yeah.
• 1:09:01
  I'm not going to. Shame him for his mistakes, but
• 1:09:03
  no, no, I'm. Not and so I was just about to
• 1:09:05
  ask about yeast. I really don't know much about
• 1:09:07
  yeast, but obviously we spent a lot of time up north talking
• 1:09:09
  about it with a lot of new artisanal distilleries talking
• 1:09:13
  about yeast varieties. You're again experimenting with
• 1:09:16
  yeast for your different. Yeah, yeah.
• 1:09:18
  So for the Rilo, we use a dried yeast that's specifically for
• 1:09:23
  that product and only that product.
• 1:09:26
  For the Kinglassie, we've also introduced an additional yeast.
• 1:09:31
  Again, the yeast is there for flavour, but for the Kinglassie,
• 1:09:34
  we use it with liquid yeast. Again, it's going to give you
• 1:09:37
  the conversion. So each of the seasons that we
• 1:09:39
  use for density and we use a different yeast type for it.
• 1:09:43
  So we've been working with our yeast supplier and it says we've
• 1:09:45
  been, there's been a lot of work doing on it.
• 1:09:49
  And if I want to send it, I'd like to look a little bit more
• 1:09:51
  in. At the very, very start when we
• 1:09:53
  were developing the concept of then steering a single mole, the
• 1:09:57
  seasonality that we got in the first year, we were happy with
• 1:10:00
  the quality of the liquid. So we didn't change it.
• 1:10:02
  It's always dry yeast. So it's always been dry juice
• 1:10:05
  because we have the facilities to incorporate the dry juice.
• 1:10:08
  OK. Can I ask about the 19 the
• 1:10:12
  James, Ed. Project 1920s.
• 1:10:13
  Yeah, I was lucky enough to be able to taste something new,
• 1:10:16
  mate. You did for that, which was
• 1:10:17
  super cool. But I was wondering with the
• 1:10:20
  barley varieties and the yeast varieties for that, are you
• 1:10:23
  using any of those components? And maybe we can explain what
• 1:10:25
  that is as well for the. Viewers, yeah, I mean, I don't,
• 1:10:28
  I can't remember the exact. I had all the new mates that
• 1:10:31
  night so the information gets a little bit blurry after a while,
• 1:10:35
  but any information about that would.
• 1:10:36
  Be so so, so for that trial we used a winter barley and we used
• 1:10:41
  ale yeast and at the time the ale yeast that we got was in the
• 1:10:46
  dried form. I would like to go back and try
• 1:10:49
  and do it with proper liquid G's from a brewery, but given the
• 1:10:52
  size that we are, there's not that many breweries.
• 1:10:55
  What was this James Ed? What was what was?
• 1:10:57
  Sorry, I don't know. So the 1920s project is where
• 1:11:00
  there was six distilleries where we got the James Ed book was
• 1:11:04
  basically a historic review of distillation in the 1920s.
• 1:11:08
  And that was used as an inspiration for the six
• 1:11:11
  distilleries to go and do something either using it as an
• 1:11:14
  inspiration or to replicate it. So we used it as a was an
• 1:11:18
  inspiration because one of the stills that's described within
• 1:11:21
  the book is very similar to a loam and still.
• 1:11:23
  Unfortunately, we were in the process of upgrading the
• 1:11:26
  distillery so didn't have a chance to actually use the loam
• 1:11:28
  and still. But for the James Edie project,
• 1:11:31
  it's in light with what we were doing.
• 1:11:33
  You're using winter barley, which is not to be used.
• 1:11:35
  Ale yeast was traditionally distilleries and breweries
• 1:11:39
  worked close proximity together. It was only as breweries either
• 1:11:42
  shut down or got really busy that distillers lost access to
• 1:11:46
  that very yeast. So that's where the yeast
• 1:11:48
  companies then came about, giving you distilleries yeast.
• 1:11:52
  Well, look, we are, we're we're faster growth chain.
• 1:11:55
  Now what I would like to do is I think if possible, an
• 1:11:58
  opportunity to try both. Yep, they're single.
• 1:12:01
  Now I dare you to let Ross to a snippet, snippet score at 60
• 1:12:05
  seconds. We can.
• 1:12:07
  Do that after we can definitely do.
• 1:12:08
  That but no should. We start.
• 1:12:10
  No, we'll start off. We'll start off the double sure
• 1:12:14
  to start with, so I'll put my microphone down so I can pour
• 1:12:16
  your drums. Yeah, because one, one thing is
• 1:12:19
  this will lead us on to the the last part of the tour that we
• 1:12:21
  did was where we finished off in the warehouses.
• 1:12:23
  And as I said, an exceptional way to end of this the tour
• 1:12:28
  because you know how what warehouses do to me.
• 1:12:30
  But you know, and we will talk about the, the maturation
• 1:12:34
  process that you've used for both because it's unusual, it's
• 1:12:39
  unusual for a distillerator to decide to bring out not just
• 1:12:43
  one, they're just going to share that what not just one release,
• 1:12:46
  but to bring out two. So this one here then this is
• 1:12:51
  the. So this is a double.
• 1:12:55
  Mature so talk you through it. So to start with it is a heavily
• 1:13:00
  peated malt, but we used highland peat, not Isla peat.
• 1:13:03
  So the highland peat is more on the more floral, more of the
• 1:13:07
  flowers within it. So it's more smoke influenced
• 1:13:10
  from the. Organic compound is.
• 1:13:12
  Definitely, yeah, definitely. The makeup's different.
• 1:13:15
  So what we did, and it's the same with both of them, we put
• 1:13:17
  them into ex burping casts and left it for five years just to
• 1:13:21
  see how it was going. And then we took a portion of
• 1:13:24
  that parcel and put it into a Monteado Casts X Monte X
• 1:13:29
  seasoned Monteado cars for three years.
• 1:13:32
  And that's what we have here. So what?
• 1:13:34
  We're trying Monteado? Sorry.
• 1:13:36
  So so a Monteado I'm. Not.
• 1:13:38
  Very so, so a Monteado is a, is a, is a Sherry is a sexy Sherry.
• 1:13:42
  So it's like, I know the scene wine.
• 1:13:44
  So there's a lot of lovely almonds and nuttiness that comes
• 1:13:47
  through through from it. So what we were trying to do
• 1:13:50
  here is an element you sometimes get in a Monteado as a as a bit
• 1:13:54
  of tobacco. So we thought that the tobacco
• 1:13:57
  and smoke goes so well together. So on the nose there is a slight
• 1:14:02
  hint that there's something going on there beating this, but
• 1:14:05
  not as yeah, your face you tend to get. 50 PPM.
• 1:14:08
  Actually, no. Now the the 50 P, so, so the 50
• 1:14:11
  PPM is the 50 PPM in the malt. Yeah, on this distillate you're
• 1:14:15
  getting about 18 to 20. We only spoke of.
• 1:14:18
  It soft, gentle, lovely. I mean, that is a that's a
• 1:14:20
  cracker. It's.
• 1:14:21
  Very welcome. In the nose.
• 1:14:22
  It's quite sweet in the nose, I believe is available through the
• 1:14:26
  Royal Mail whiskeys. So you can go into Royal Mail
• 1:14:28
  Whiskeys throughout the whole of me.
• 1:14:30
  As you're listening to this, you're sitting there.
• 1:14:32
  Get it online, go to the. Online, yeah.
• 1:14:34
  And you can go and go and see that.
• 1:14:36
  Yeah, I think they're doing Windows.
• 1:14:37
  Windows. Yeah, they're doing window
• 1:14:39
  promotions. What's the price of the double?
• 1:14:41
  Malt so the double matured is £79.
• 1:14:44
  That's a bargain and what WW Stories podcast listeners will
• 1:14:47
  get about 50% discount as that's your bargain guys, look at me go
• 1:14:51
  like what are you talking about but.
• 1:14:54
  No. So I suppose in here we, we, we
• 1:14:56
  called this a velvet almond smoke.
• 1:15:00
  That's how we would try and describe what we've got.
• 1:15:02
  That's, I mean, it's, it's absolutely delicious and what?
• 1:15:04
  What is he trying to do? As as I said, it's a veil.
• 1:15:07
  That's where we came up with the veil.
• 1:15:08
  But what what we're trying to do is that people have a vision of
• 1:15:12
  what peated whiskey is. So what we're want to do is, but
• 1:15:16
  the equipment that we have, can we to change it.
• 1:15:20
  Now I spoke about the fundamentals of who we are is
• 1:15:22
  the three M's. So for the products here, we've
• 1:15:25
  got the material, in this case we've got the pitted malt.
• 1:15:29
  But for the products here we're showcasing is the maturation.
• 1:15:33
  So both the liquid starts at the same point.
• 1:15:37
  It's only after five years we do some of it into Montano for
• 1:15:40
  three years, but the raw stays in the explosion for another
• 1:15:45
  three years. That's eight years in it.
• 1:15:47
  And the reason why I wanted to do that is understanding for
• 1:15:50
  maturation does on the Spirit and.
• 1:15:53
  Also the champion, the spirit that you've.
• 1:15:55
  And to champion, champion the spirit.
• 1:15:57
  And is this so artist? You've made so many.
• 1:16:00
  Decisions excuse Macron is here, right?
• 1:16:02
  But will this be something that we can say?
• 1:16:04
  Can you? Is this something that was
• 1:16:07
  spring, summer, autumn, winter or?
• 1:16:08
  So, so that's this year is using spring barley.
• 1:16:11
  So there's a spring barley in this.
• 1:16:13
  That's the the the King Lassie. The PD product uses a spring
• 1:16:16
  barley. And with regards to making a
• 1:16:20
  decision to go peat it, then you obviously that's makes you stand
• 1:16:24
  out from the rest of the five distilleries or the lowlands.
• 1:16:28
  A lot of the lowlands though, but it's also it doesn't corner
• 1:16:31
  the entire marketplace because is that conscious decision are
• 1:16:34
  are you good? Are we what we see other King
• 1:16:36
  Lassie or in sternity releases are unpeated.
• 1:16:39
  Yes, I mean, we, what we have here is 2 brands within our
• 1:16:44
  planned portfolio. So we started off with the
• 1:16:46
  Rylaw. We've moved into King Glassy.
• 1:16:50
  The next one may be Pryn Laws. We'll see how it's maturing.
• 1:16:52
  The perfect back bar. You've got a rat?
• 1:16:54
  Well, you're going to have a rat.
• 1:16:55
  Yes, Unblended malt. What we are looking to be is
• 1:16:58
  from a single site, a breadth of flavour from different brands.
• 1:17:02
  You mentioned other grain whiskeys.
• 1:17:03
  Before we go into this, you've done anything with corn?
• 1:17:07
  No, not yet. I.
• 1:17:09
  Love that. Yeah, right.
• 1:17:12
  And I'll just talk about the can I talk about the whiskey just a
• 1:17:14
  wee bit. You've listened to the podcast.
• 1:17:16
  Thanks for listening, by the way.
• 1:17:17
  I don't know how you put up with us, but you'll have heard that
• 1:17:19
  I'm not a massive Pete Whiskey fan.
• 1:17:21
  On the nose, so gentle, so welcoming.
• 1:17:24
  The palette is so chewy. Yes, it's lovely.
• 1:17:29
  Chewy often said. If I can chew a draft, that'll
• 1:17:32
  do it for me. And actually, I do think
• 1:17:35
  somebody who loves beaded whiskey will love this like me.
• 1:17:39
  So you say you keep pretending like but but I find that so.
• 1:17:44
  I love it. Yeah, absolutely. 46.3% yes
• 1:17:48
  drinks really well at that strength as well.
• 1:17:50
  I'll just a little drop of water, just drop of water, just
• 1:17:53
  just just bring it out that. And with regards to the
• 1:17:57
  warehousing then, so, yeah, I got excited, right.
• 1:18:00
  Because when you arrive up here and you you go through the
• 1:18:02
  lovely walk to get up to the distillery, It is, I can't
• 1:18:05
  stress enough, with the greatest respect to the, the area of
• 1:18:08
  Glenrothes that we're in to go from the transition of being in
• 1:18:11
  the middle of an industrial estate to then being in this.
• 1:18:15
  You could literally pick this distillery up and put it
• 1:18:17
  anywhere in Scotland and it will look like a picturesque
• 1:18:20
  distillery. Yeah, the.
• 1:18:21
  Fact. It's not open to the public.
• 1:18:23
  It's the most I've been to just deliveries open to the public
• 1:18:25
  and they're not. And Ross, Ross did say Ross did
• 1:18:29
  make a, a tug and cheek because Ross coming to Fife, you know,
• 1:18:34
  he's, he's, he's getting nervous.
• 1:18:36
  He gets a bit hot under the collar.
• 1:18:37
  He doesn't like being out of his comfort zone, even.
• 1:18:39
  Though I met with the King of Fife.
• 1:18:41
  I know, right? And and he didn't realise that
• 1:18:44
  we drove past Fife's airport on the way here.
• 1:18:47
  I didn't know there was and. He didn't even know there's an
• 1:18:49
  airport in Fife. Of course, isn't the tips in the
• 1:18:50
  part? I think it's a yeah, nice, good
• 1:18:53
  macaroni and cheese in there. But Ross kind of facetiously
• 1:18:57
  said. Oh well, look, you know you'll
• 1:18:59
  get the private clients flying and at Fife Airport and then
• 1:19:02
  brought up to this lovely through the through the gates
• 1:19:05
  into the distillery and you'll be shown around.
• 1:19:08
  You know is. We're in the boardroom here and
• 1:19:10
  you look around us. It's a beautiful looking place,
• 1:19:13
  isn't it? That's what I'm saying.
• 1:19:14
  This is set up for when you and I are the private clients flying
• 1:19:17
  into. Yeah, and it's beautiful.
• 1:19:19
  And I'm looking at it. You walk up and I see three big
• 1:19:22
  warehouses and you're looking and then going, oh wow, they've
• 1:19:24
  got warehouses on site. And then it isn't until we came
• 1:19:27
  out of the back door of the, the distillery part and you look
• 1:19:32
  around and it's not it's, it's three massive warehouses, yeah.
• 1:19:35
  With another. Is it 3 or 4 behind it or?
• 1:19:38
  There's 4 warehouses in the front, which is original face.
• 1:19:40
  Yeah, there's three behind and then we've got 2 new ones in the
• 1:19:43
  Westfield, right, so. Even your cat samples are wax
• 1:19:46
  sealed I. Mean, but so how many casks are
• 1:19:48
  are stored on? And total for us in our third
• 1:19:52
  parties, there's 175,000 casks on site.
• 1:19:57
  I have to ask you another question about the Westgate,
• 1:19:59
  because Ross, the first thing he said and it's really your
• 1:20:03
  question, Ross, why? Why 46.3%?
• 1:20:06
  So, because that's a very specific.
• 1:20:08
  Yeah. So, so how we came about
• 1:20:10
  traditionally, well, for the Raila, when we came out, we were
• 1:20:14
  doing a lot of tasting to understand where, where it's at.
• 1:20:18
  So 40 because it has to be, 6 because of the six plates in the
• 1:20:22
  lowman still, and three for the three aims.
• 1:20:25
  Wow. OK, that's where the Rylo came.
• 1:20:26
  About so even that's like. So then when we were looking at
• 1:20:29
  the King Glassy, we did look at different points.
• 1:20:32
  We knew it was going to be more than 40%, more than 43%.
• 1:20:36
  And what we've said is let's try it at 46.3 in line with what we
• 1:20:40
  had here, and it just seemed to hit the mark.
• 1:20:43
  So it's really much a case of trial and error just to see
• 1:20:46
  exactly what we felt was the right one for the Spirit.
• 1:20:48
  So that's a double mature A. Little touch of water in there
• 1:20:51
  actually gives a slightly more lingering smoky finish.
• 1:20:54
  It's almost a slightly drier Bon Bon bonfire.
• 1:20:57
  Smoke it. Was dry, so that was a double
• 1:20:58
  mature. So that's a double shot.
• 1:20:59
  Now I'm. Really enjoying the note.
• 1:21:01
  That's that's my sort of supported, that's my wacky
• 1:21:03
  taste. That's that's my tasting note
• 1:21:05
  for this. We'll we'll give you a little.
• 1:21:07
  Oh, so the tops of the bottles are incredibly.
• 1:21:08
  Yeah, yeah. So if you look at the top of the
• 1:21:11
  bottle, so there's actually it. Feels like a premium product it.
• 1:21:14
  It says there's actually the the analysis of real.
• 1:21:17
  We've done the cast chromatography analysis of the
• 1:21:20
  spirit is what I've got level. Of detail.
• 1:21:24
  Of course. And it's the same thing,
• 1:21:26
  chromology same as what we. Have on that.
• 1:21:28
  One and you've got QR codes in the.
• 1:21:30
  Background QR codes as well that take you to the webs the
• 1:21:32
  website. So for for the the raw, as I
• 1:21:36
  said, it was eight years in the experiment cast to really
• 1:21:40
  understand the maturation because the the influence of the
• 1:21:44
  cask has been minimised. So what I'll do is I'll leave
• 1:21:46
  you and this to me is from a raw point of view, is more in line
• 1:21:50
  with what people think of as being a peated whiskey.
• 1:21:53
  Right. And I mean at the moment to see
• 1:21:59
  to see this at 8 years old and to see you can see the colour
• 1:22:03
  difference in that as well. Actually you can see that but.
• 1:22:06
  So all of our spirit is not chill filtered and.
• 1:22:11
  Naturally collectible. Was that just?
• 1:22:15
  The. Glass.
• 1:22:18
  Scratch on the nose on that. And this is available
• 1:22:22
  exclusively throughout the month of May through the Whiskey
• 1:22:24
  Exchange. That's correct.
• 1:22:26
  And again, the retail price for this one not.
• 1:22:27
  The same as £79. So 787.
• 1:22:30
  Eight. Sorry, 70. 9 lbs.
• 1:22:31
  So I mean look. For a first release.
• 1:22:34
  For a first release. And The thing is the whiskey
• 1:22:38
  industry is in a bit of a situation right now.
• 1:22:40
  And everyone's talking about value for money and everyone's
• 1:22:42
  clamoring for shelf space and what you can what you can sell.
• 1:22:46
  And we've talked about the race to the bottom that we've seen
• 1:22:49
  with them, with Woodrows of Edinburgh to the race for the
• 1:22:51
  top. Yeah.
• 1:22:52
  And you've seen that that element when it came to pricing
• 1:22:55
  whiskey then where do you stand on that?
• 1:22:58
  Are you, You know, when you look at.
• 1:23:01
  I mean, another cost that I've spoken a lot about with indie
• 1:23:04
  bottlers is the the, the bottle and you've, we've just talked
• 1:23:09
  about the level of detail in there.
• 1:23:10
  Everything has a cost. Yes.
• 1:23:12
  And and this, this is our brand. So the bottle is the emphasis of
• 1:23:16
  the brand of. Course, and that will stand out
• 1:23:18
  on a shelf. When you look at that on a
• 1:23:19
  shelf, that will absolutely stand out on a shelf.
• 1:23:21
  The bottles look fantastic. We've found the next bottle in
• 1:23:23
  Bobby Barr's collection. Really.
• 1:23:25
  Is this going? Is this?
• 1:23:26
  Is this where it's going? Is that?
• 1:23:27
  He's an our Big 10 fan. This is big.
• 1:23:30
  It's unapologetic, the news. Do you know what I'm really
• 1:23:35
  surprised about? And that just shows the cynic
• 1:23:38
  enemy. There's no youth on the nose.
• 1:23:40
  No, I was expecting spirit to an extent.
• 1:23:44
  And. The colour, I mean, there's very
• 1:23:46
  little colour in there it. Only reminds me of young ARD
• 1:23:51
  begs like because it's just got that.
• 1:23:53
  Now, why 8:00? Because a lot of people will
• 1:23:55
  look at it and say like you, you, you want to bring it.
• 1:23:58
  You're almost at 10. An inaugural release.
• 1:24:01
  You either do an unage state nonage statement or you do three
• 1:24:05
  years. Here it is at 3 or you say a lot
• 1:24:09
  of people will look at age statements and say the
• 1:24:11
  traditional age statement would be 10/12/15, eighteen, what have
• 1:24:15
  you. So why?
• 1:24:16
  Why? Why?
• 1:24:17
  8 Why 8:00 Because when we tasted them both, we were really
• 1:24:23
  happy with what we had. And we, we want to, we've been
• 1:24:28
  talking a lot about what we've been trying to do here, but a
• 1:24:31
  lot of that has been hidden within, you know, we want to be
• 1:24:34
  bringing that out to people to talk about it and to.
• 1:24:37
  So for us, it was ready to to go out at this stage.
• 1:24:40
  Because a cynic, A cynic often will say, like you need to
• 1:24:43
  release whiskies that we've talked already about the
• 1:24:45
  challenges with running at the still at the cost.
• 1:24:47
  So a cynic might say, oh, you need to get you need to get out
• 1:24:49
  quick because you need to start bringing some money in.
• 1:24:52
  But truck, you told the story in the podcast when you were at
• 1:24:55
  tasting where one of the Cuthbert's from Daf Mill.
• 1:24:59
  All right. And where they decided to put
• 1:25:01
  their first release out, what was what was the sort of
• 1:25:03
  premises of that story again? Yeah, it was actually at raw my
• 1:25:06
  whiskeys. They had their first public
• 1:25:08
  tasting. We got to go along and someone
• 1:25:11
  asked that question and they said, well, I'm, we've been
• 1:25:14
  making whiskey for 12 years and we've been putting all the
• 1:25:18
  barley in in, in by a wheelbarrow.
• 1:25:21
  So really we want a malt bin, so that's where all the money is
• 1:25:25
  going to go with the sale of the first release.
• 1:25:29
  So they're investing in the. That's a great actually.
• 1:25:33
  Decided that the reason we brought it our first single malt
• 1:25:35
  release was just because we needed a malt bin because we're
• 1:25:37
  fed up cartoon wheelbarrows with them.
• 1:25:39
  But then if you've made the Cuthbert, then that's so then
• 1:25:41
  that's a matter of fact. So the point is like, look, you
• 1:25:45
  know, I would say that an 8 year old is not a conventional
• 1:25:49
  release. You're saying, would you say 35
• 1:25:52
  or maybe wait till 10 or 12, etcetera.
• 1:25:55
  You're also saying you've already had their high low out
• 1:25:57
  and you've you've been selling that.
• 1:25:58
  We've tried the fin lassie and you've got other products that
• 1:26:01
  are going out already like you're malting, you're sort of
• 1:26:04
  your your single malt that's used traditionally predominantly
• 1:26:07
  for a third party and blending. So it's not like it's like we
• 1:26:10
  just needed like we spoke to even Starling and even Starling
• 1:26:13
  said the plan is not to put a release out until X, but you
• 1:26:15
  never know the way the industry I.
• 1:26:17
  Think it shows that you thought sort of the marketing of the
• 1:26:19
  brand, which is they could have done these two first releases as
• 1:26:24
  non age statements. They're both peated and they
• 1:26:25
  both would have been popular because you don't get you from
• 1:26:27
  the palate because the peated spirit does give an extended
• 1:26:31
  maturation to the spirit. But it shows you're starting
• 1:26:35
  like this, you're going to continue like this.
• 1:26:37
  I would say double matured more for my taste, but I know my
• 1:26:43
  father being an Isla drinker, the raw, the fact that that
• 1:26:46
  showcases the spirit you've created here absolutely would
• 1:26:50
  match up against any peated whiskey for that price point.
• 1:26:52
  No doubt. It just kicks my arsenal a
• 1:26:54
  little bit, which I think is, which by the way, shows that it
• 1:26:58
  is. Right.
• 1:27:00
  Well, well, I'm happy you said that because that's exactly what
• 1:27:04
  we're trying to do. The whole fundamentals is here
• 1:27:07
  is flavour and peated whiskey is very divisive.
• 1:27:11
  There's people who you either love it or you hate it.
• 1:27:14
  What we want to do is we wanted to bring something that for
• 1:27:18
  peated whiskey drinkers they would enjoy, but also bring
• 1:27:21
  along the non peated whiskey. Drinkers.
• 1:27:23
  I wanted to compare them, but then I realized I actually
• 1:27:25
  already finished my double mature.
• 1:27:27
  What? Again, it's just it's been the
• 1:27:31
  running theme of this evening is why But so why 8 was the first
• 1:27:35
  question there. Why 2 releases at the same time?
• 1:27:39
  That's a good question. Because we the first, the
• 1:27:44
  concept was for here, because you have to have a plan and a
• 1:27:46
  concept. And we were thinking when we
• 1:27:50
  were doing it, we would put some of it into the Montanaro cask
• 1:27:54
  and that would go into the distance.
• 1:27:56
  But we kept some of it into the the cask when we tasted this
• 1:28:00
  almost. A happy accident.
• 1:28:01
  We we, we tasted this, but it was about experimentation.
• 1:28:05
  We won't understand what the Spirit can do.
• 1:28:07
  So we had a plan and a concept for here, but we're also wanting
• 1:28:11
  to see exactly what that would do with age and when we and when
• 1:28:14
  we tasted that, because it's an annex burping cask is there's
• 1:28:19
  nothing to hide behind it. It's just purely the spirit.
• 1:28:21
  So that's why we called it raw. I said you could have called it,
• 1:28:24
  you even could have called it natural or whatever, but RAW
• 1:28:26
  suits it because of its character as well.
• 1:28:28
  That's exactly that's exactly it.
• 1:28:29
  So why did we do 2 is because by showcasing the difference in the
• 1:28:34
  maturation, we felt that the liquid can tell a story to
• 1:28:38
  someone. And it's there's people who love
• 1:28:40
  Petit who I think would be disappointed if we they've got
• 1:28:46
  they've got an expectation like everybody else about what it is.
• 1:28:49
  This year is quite a enclosed. It's both lovely, velvet,
• 1:28:53
  smooth, sweet. Texture.
• 1:28:54
  Texture wise, but in the smoke. But there's people who want
• 1:28:57
  peated whiskey and they want they deserve to get it, so
• 1:29:00
  that's what that's for. And you're no daft either,
• 1:29:02
  right? You're no daft, right, because
• 1:29:04
  yeah, you're absolutely spot on. You brought these out, but
• 1:29:07
  you've got you've got it by two now, right?
• 1:29:09
  Because what happens is you say, you say, right.
• 1:29:12
  You know what? The double matured is absolutely
• 1:29:14
  fantastic. But now, you know, also for
• 1:29:19
  another £80 I could find out what it tastes like before it's
• 1:29:22
  been put into that or, or, you know, away from that or vice
• 1:29:25
  versa. You buy the first, you buy the,
• 1:29:28
  you buy the raw and you taste that and you go, that's a
• 1:29:30
  banger. And you say, but you also know
• 1:29:32
  on the market, hang on a minute. Now I know how good that is on
• 1:29:35
  its own in the bourbon. But what does it taste like when
• 1:29:38
  it's been matured in something, something that's absolutely
• 1:29:40
  fantastic and I would say. Apologies if it was already said
• 1:29:44
  and I just missed it, but how long was the finish in the
• 1:29:46
  Montiere? Three years, three years, that's
• 1:29:48
  not finished. So.
• 1:29:49
  That's so that's why it's not finished because three years is
• 1:29:53
  what you would normally call for.
• 1:29:54
  Like a whiskey now we are you mean, believe it or not, we are
• 1:29:57
  fast approaching that time already where and you know
• 1:30:00
  yourself as a key Lister of the whiskey stories podcast that we
• 1:30:04
  do now venture into our what 3 drams feature for yourself and
• 1:30:08
  I'd be fascinated to hear these. You are.
• 1:30:11
  You know as well when we have got somebody from a brand on we
• 1:30:14
  are we do allow you one extra on brand if you want to go with
• 1:30:17
  that. So please tell me Scott, what
• 1:30:20
  would be your what, 3 drums? So, well, well, the first and
• 1:30:24
  foremost I knew about this, but you'd said that it would be
• 1:30:27
  somewhere, some other time. So I wasn't as prepared as you
• 1:30:29
  think. For me, I joined the whisk
• 1:30:32
  industry in 2006 and the first distillery I joined was Glenn
• 1:30:36
  Ord. And at that time my experience
• 1:30:39
  like everybody else in Scotland was being drunk in whiskey an
• 1:30:43
  appropriate age and thinking I don't like whiskey.
• 1:30:47
  So when I was in, so when I was in Glenard, the Glenard brand
• 1:30:52
  changed to the Singleton of Glenard and they put a little
• 1:30:55
  bit more influence on the Sherry cask and as well as the bourbon.
• 1:30:59
  And I've got a slightly sweet tooth, probably you can explain
• 1:31:02
  these. And that's where I got whiskey.
• 1:31:05
  That's where I started to really appreciate and understand
• 1:31:08
  whiskey. So that's going to be my what's.
• 1:31:10
  The Singleton of Glenard. Singleton 12 year old 12 year
• 1:31:13
  old Singleton of Glen. Sorry.
• 1:31:14
  The Yeah Singleton of 10. 12 year old Singleton of Glenard.
• 1:31:18
  We get here. Oh yeah.
• 1:31:19
  Yeah. No, no.
• 1:31:19
  You can get, you can get it in Asia, right.
• 1:31:21
  You can get it in Asia or at the DE selection.
• 1:31:23
  So would you go as far as to say then if, you know, if you had
• 1:31:25
  been on this podcast early doors and Ross was desperately trying
• 1:31:29
  to shirk the the the title of the Sherry tart, then he'd
• 1:31:33
  quickly put it on to me. Would you say that was that was
• 1:31:35
  where he were at that point there still quite fresh?
• 1:31:39
  Yeah. Is that fresh one?
• 1:31:40
  Right, Yeah, Glenn odds a very grassy.
• 1:31:42
  Spear, it's a green, it's a green Grassy.
• 1:31:44
  I mean it does Condensers. I'm just, I'm desperate to try
• 1:31:48
  and shirk that Sherry tart. That's right.
• 1:31:52
  OK, so DRAM #2 there. So DRAM #2 would have to be Rilo
• 1:31:57
  because I absolutely loved the brand.
• 1:32:02
  The fact I we when we did it first produced a spirit and a
• 1:32:06
  pilot still here I was the one that distilled it and tasted it
• 1:32:10
  and it was tremendous. And then when we did it on the
• 1:32:12
  full scale on the lowest still, I was also there controlling it.
• 1:32:17
  So there's a bit of culmination of all that experience, but it's
• 1:32:21
  also been a fantastic. And it's something I've
• 1:32:24
  absolutely Nick, I've made my way through quite a few of the
• 1:32:27
  drams and thankfully the guys beside me, they're they're
• 1:32:29
  drivers. So I've been poured.
• 1:32:31
  But having these that Raila, I cannot stress enough.
• 1:32:33
  And you'll see on the the vlog we did that sort of grain versus
• 1:32:38
  malt. Check that out, by the way,
• 1:32:40
  because it's worth watching because it is you taste you that
• 1:32:43
  blind and say, tell me if that's a single malt or or a grain
• 1:32:46
  whiskey. So many people say that's
• 1:32:48
  obviously a single. Malt, I would, I would also say,
• 1:32:50
  and I'm not the authority on cool, believe it or not, but
• 1:32:55
  that's a cool whiskey brand whiskey bottle.
• 1:32:57
  Rylo, yeah, is cool and it's different and it's trying to
• 1:33:01
  take a modern. Approach whiskey OK your third
• 1:33:03
  draft here then. You only have one on brand by
• 1:33:05
  the way. So.
• 1:33:06
  So does that mean I'm left with one Nor can I do 2?
• 1:33:09
  You can do 22. You can have.
• 1:33:10
  Two more, yeah, yeah, because you get one on brand.
• 1:33:12
  One but. One, only one can be on brand of
• 1:33:14
  the. Two, but you could do well
• 1:33:16
  that's. So terrible.
• 1:33:18
  So I, I, I like a shed, I like sweet.
• 1:33:23
  I've got quite a sweet tooth. So I've got a variety of
• 1:33:27
  whiskeys opened in my home and there's only two whiskeys that
• 1:33:33
  I've kept within the original packaging and that's almost that
• 1:33:36
  they have to be an additional barrier that I can, I need to
• 1:33:40
  be. Are you really sure you want to
• 1:33:41
  have a? So the first one for that is
• 1:33:43
  Glenfarclis 15. I know Callum and I think it's a
• 1:33:50
  fantastic drum. I think for flavour everything
• 1:33:53
  just works at 15. I think it's just brilliant.
• 1:33:56
  So that's that one there. The the last one and how it came
• 1:34:00
  about is I know just quite a few distillery managers were not.
• 1:34:04
  I was up in speed side and we ended up going to the Marsh Town
• 1:34:08
  and Aberlower and we went in there and we asked for a flight
• 1:34:13
  and we said that it has to be 15 years old, has to be 100% Sherry
• 1:34:19
  matured. Tell me, give us.
• 1:34:23
  So that's where we got the Glenn Farkas and the other one that I
• 1:34:26
  got was the Glenn Levett 15. But you can only get in abroad,
• 1:34:31
  you can't get it in this country.
• 1:34:32
  And that is the only other bottle where I had to put it in
• 1:34:37
  the box because I nearly in fact I did finish it too quickly.
• 1:34:40
  I. Love It 15 Sherry.
• 1:34:41
  Sherry 100% all that also that is my and I think it's it would
• 1:34:46
  just every time I drink it, I go back to the tasting with my
• 1:34:52
  friend and that's the one I love about WW is very emotional, but
• 1:34:56
  it also brings you back to a certain place in time where you
• 1:34:58
  remember when Glenn or when I remembered and.
• 1:35:01
  People and is that is that a kind of region specific mulks?
• 1:35:04
  I know they have ones that are kind of Taiwan.
• 1:35:06
  Exclusive. Oh, it's a Taiwan exclusive one.
• 1:35:07
  Taiwan exclusive. Yeah, so I.
• 1:35:09
  Think if you went up to the distillery they might have.
• 1:35:11
  It No, you can get it in the distillery.
• 1:35:13
  It's. Curtis Moran, does he not
• 1:35:14
  mention the 13 year? It's me.
• 1:35:16
  I've got a bottle on the House, 1313.
• 1:35:19
  It's like Coca-Cola. It looks like cocoa.
• 1:35:21
  It's just dark. Dark.
• 1:35:22
  Listen. What?
• 1:35:22
  What? An afternoon and evening we've
• 1:35:25
  had. What?
• 1:35:25
  Was your favorite gram the. Two, I've left the two of them
• 1:35:29
  because. I think you were edging towards
• 1:35:32
  the raw. I would say raw after.
• 1:35:34
  So you've got to go in the whiskey exchange for your raw
• 1:35:36
  I've. Got to go whiskey exchange,
• 1:35:38
  about £80 for Thompson. 79 lbs. Just £160 double up, you're
• 1:35:43
  better than it because there's no point in having one and not
• 1:35:45
  the other in the house and you need to sit down and actually
• 1:35:48
  sit and having them as a side by side definitely, Ross said.
• 1:35:51
  Adding a little bit of water really opens up the opens up
• 1:35:54
  I'm. Just going by the nose, I was.
• 1:35:55
  I'm just desperate to try it. A woman.
• 1:35:58
  Yeah, just. Well.
• 1:35:59
  Beat and Sherry, it's a bit. If you are listening to this
• 1:36:01
  podcast, this is already out for release and you can get hold of
• 1:36:05
  it. And of course, if you want to
• 1:36:06
  try it and you're sitting there thinking, I don't know whether I
• 1:36:08
  want to commit to that by a bottle or anything like that,
• 1:36:10
  then get into the link and buy yourself a ticket for our first
• 1:36:15
  ever Distillery Spotlight where we'll be joined by Daniel
• 1:36:18
  Cunningham as well. He's going to be there.
• 1:36:20
  I think he's going to be there. He's looking at me going am I?
• 1:36:23
  But he's maybe going to be there to talk us through this as well.
• 1:36:26
  We'll be hearing all about it and we'll be doing at least a 5
• 1:36:28
  DRAM lineup for it. You know what the Indie Bottler
• 1:36:31
  spotlights have been like. This will be the first ever
• 1:36:34
  Distillery Spotlight event that we've done with the distillery
• 1:36:36
  and the Diggers that. You will not have had.
• 1:36:38
  Friday the 23rd of May. But as I say, if you're
• 1:36:40
  listening to this podcast, these releases are already out and
• 1:36:44
  this has been a huge. Scott, thank you so much for
• 1:36:47
  having us. But also you're our first ever
• 1:36:50
  sponsor of the Whiskey Stories podcast.
• 1:36:52
  You said to us that we're making a lot of bit history by being
• 1:36:55
  able to come in as as guests and getting a look around.
• 1:36:58
  Well, we're we're reciprocating that as you are the first ever
• 1:37:01
  sponsor of the whiskey stories podcast.
• 1:37:03
  So thank you so much. And we'll be this we'll be
• 1:37:05
  discussing the drams. We'll be talking about this.
• 1:37:07
  You'll get it in the newsletter. You'll be hearing all about it
• 1:37:10
  throughout the whole month of May.
• 1:37:11
  It's great. 8th of May released. Get get involved.
• 1:37:14
  You get to the Royal Mail Whiskers for the double matured.
• 1:37:17
  You can get the raw on the whiskey exchange.
• 1:37:18
  It's well worth it. Thank you so much for having us.
• 1:37:20
  Don't forget that you can check out the the video blog, the
• 1:37:22
  blog. Big thank you to Andrew Davis,
• 1:37:24
  who's standing here. The first time we've ever
• 1:37:26
  brought in a professional, believe it or not, to follow us
• 1:37:29
  around in the camera. ADHD is ADHD media, ADHD media.
• 1:37:33
  Check them out because you'll be able to see all the work that
• 1:37:35
  Andrew's done and hopefully when.
• 1:37:38
  Charles Kerr, thank you once. Again, Charles Kerr for the
• 1:37:41
  amateur's point of view in the camera.
• 1:37:43
  That he did not hurt himself today.
• 1:37:45
  When we went into the warehouse there was loads of punching
• 1:37:47
  sitting around and he managed to avoid them completely.
• 1:37:49
  And the good thing is as well, because you've got that mash
• 1:37:52
  filter, he didn't bang his head and that was great there.
• 1:37:55
  That's. Your blog I seen a Lohman style.
• 1:37:57
  Hello, Mr. Thank you very much. Thank you so much for having us.
• 1:38:00
  Thanks for giving. Give us five stars.
• 1:38:01
  Listen, watch, check the YouTube channel out.
• 1:38:03
  There's so much stuff going on. And of course, subscribe to the
• 1:38:06
  newsletter as well. That's what we're all about.
• 1:38:08
  Get on the newsletter, get everything.
• 1:38:10
  Get a few weeks in. A few weeks time we're going to
• 1:38:12
  get to your questions and ask your questions to Scott on the
• 1:38:15
  newsletter. Yeah, we'll get because we are
• 1:38:17
  every single week we're doing a newsletter where we have a
• 1:38:19
  previous guest on, which is a featured version.
• 1:38:22
  Angus is going to start doing Angus's DRAM of the week, right.
• 1:38:26
  Angus is going to Angus's. He didn't know that until I'm
• 1:38:28
  just making it there. Angus is going to start.
• 1:38:31
  Yeah. Big thanks to Angus for driving
• 1:38:33
  us tonight as well. You know, he kicked the ass out
• 1:38:35
  of it last night at the Glenn Scotia Taste.
• 1:38:37
  So he's going to drive us. Well, listen, guys, we're going
• 1:38:40
  to enjoy the rest of these King Lassie releases.
• 1:38:42
  I'm going to steal that bottler I bear Rila because it's an
• 1:38:45
  absolute banger. Thank you so much for having us.
• 1:38:47
  Thank you very much for that side.
• 1:38:48
  Thanks very much for watching. Cheers.
• 1:38:50
  Cheers. Cheers.