You're listening to Barrel to Bottle, The Binny's Podcast. I'm Greg Versch, with me is Pat. How are you doing, Greg? And from the Whiskey Hotline, Bret Pontani. Hi, Greg. And we're joined by two special guests today. Yeah, we have Monique Houston from Vintage Winebowl Spirits with us today. Friend of the podcast. Friend of the podcast. Hello. Welcome back. As well as special guest, David Keir from GlenAllachie. David is the Sales and Marketing Director for the GlenAllachie Distillery up in the Northeast of Scotland. Hi, guys. Thanks for having me. Thanks for joining us today. Talking GlenAllachie, this is a brand that I guess we can say has been resurrected. Is that fair? I mean, it's been around, but we have never, I don't know that we've ever had it as a single malt in America before, right? I mean, we've seen, we did a signatory cast maybe like seven years ago or something like that. But pretty exciting. It's always I always get pretty geeked up and excited to see new single malt scotches on the shelves. Yeah, sure. I'm not sure if resurrected or reborn is the phrase to use. As you see, the distillery has been around since 1967, but never ever available as a single malt or only as you touched on there via independent butlers. So the new range coming out is very much a first. What was GlenAllachie used for then if it's been producing since 1967? It's only ever been used for blends. It was built in 1967. The first spirit run was in 1968 and that was for McKinley MacPherson, which is the spirit's arm of Scottish and Newcastle. But latterly, it was in the hands of Pernod Ricard and they used it for Chivas Regal, Royal Salute, White Heather, McNair's, Ballantine's, House of Campbell. And of course, they obviously traded it with other blending companies as well. And wasn't House of Campbell, wasn't House of Campbell a popular, it was a French, right? It was the heart of one of the French blends. House of Campbell was very popular in France. House of Campbell in its day was over a 1 million, 9-liter case brand. It was White Heather. What happens is, as there's been so many mergers, amalgamations, buyouts over the decades, the big companies end up with more brands than they know what to do with. So some of them get culled off over the years and they'll focus, maybe Pernod I think, focus House of Campbell in Latin America, in France, White Heather was big in France, Australia, perhaps America as well, I think. But then obviously they make a decision to focus on specific brands globally rather than by region. Yeah, I think it's particularly interesting to see a distillery like this owned by the second largest global spirits conglomerate, now back in independent Scottish hands. Always a good thing to see a Scottish-owned single-mall distillery. They're few and far between. Well, and a Scottish owner that has an incredible CV resurrecting distilleries and actually building brands and taking things that were obscure and putting them back on the radar screen. Do you want to talk about Billy a little bit? Yeah, absolutely. Billy Walker is our majority shareholder, our master distiller, our master blender. He's a busy guy. I won't touch on his age here just now, but he's a busy, busy guy. And yeah, it's interesting, GlenAllachie, before he sold, before he even finalized the deal for selling his previous company, Ben Rear, Condona, Condona Glacier, to Jack Daniels, he was already on the lookout for another distillery. And he had a list of what he wanted. Billy's a blender. He's been a blender for something like 40 odd years. He knew GlenAllachie of old. He knew the quality of the spirit. He knew that had a lot of stock. We've now got 50,000 casks on site. When we bought the distillery, we had 40,000. Billy, since then, has managed to source another 10,000 back from the blending houses. And we've got casks going back to the 1970s. So it had everything that Billy was looking for to recreate. And of course, it's all issues. It was a blank canvas. It's never been out as a single malt. And as Brett touched on there, it meant that he had a blank canvas. Something new to completely launch. I keep trying to avoid the word reborn or reinvigorate because it was never there to start from scratch. But with a distillery with 40-year-old casks and 50,000 of them, an absolutely incredible position to be in. Yeah, that seems like an oxymoron. You have a new brand with 40-year-old whiskey that's been around and nerds have heard of it and stuff. I mean, has the distillery ever been open to the public? I mean, were people able to tour it or anything in that time? Visits by appointment only. Shivers, I think, used to let people come around during the Spirit of Space side festival. Occasional special visitors got to go around the distillery. And we've kept it up by appointment only. We are hoping to have a visitor center open running very soon. Richard Beattie, Distillery Manager, I hope you're listening. We are hoping to get that up and running very soon. GlenAllachie is beautiful to visit and it's interesting. It's right in Aberlour and Aberlour itself, the distillery itself in town, is very heavily visited. It's like kind of an iconic little turn off right there. Great restaurant there in town. You're right on the banks of the river and it's really stunning. And you literally go right by the road that leads up to GlenAllachie. Yeah, a very good point. So many people say to me, where is the distillery? I've been in Speyside, but I don't know where your distillery is. And it is, as Monique says, you drive up out of Aberlour, the Spey on your right, Ben Rennes on your left, the mountain, and actually look to your left and you can see the end of our warehouses, but nobody knows about it. It was just not a focused brand for the previous owners. Something else I'll just touch on there. Brett mentioned Ian Logan. The guys at Chivas have been incredibly helpful to us. Ian Allen Winchester have been looking through the archives, supplying documents, verbal bits and pieces of the history. You know, three stencils turned up from, I think it was one of the old White Macay distilleries. The brewer phoned and said, we've got three of your old stencils here from the 70s. Do you want them? So everyone's been really, really helpful, but the Chivas guys, Ian Logan, Alan Winchester, and Tito have been really helpful to us getting going and trying to find their feet with a distillery that's perhaps, as I said, not widely known. Very cool. It's cool that you get the support of the wider distilling community with stuff like that. A lot of that comes back to, well, first of all, Ian and Alan are just nice, helpful guys. The actual distillery will purchase on a whole wheel it down to Billy, driven by Billy, his reputation within the industry, his connections. He bought two distilleries and a bottling hall from Pernod Ricard Chivas already. He knew the right people to speak to. They knew, most importantly, they knew the distillery would be in safe hands. A lot of these big companies, well, they may be perceived to have a surplus of distilleries. They're very conscious about who they would sell them to, making sure that they go to the right people that will nurture and bring on these distilleries. And Billy obviously has a reputation. They knew it was in safe hands. Is any of the whisky now that you've been able to acquire back going to go into blends, or has it all been pulled back and it's going to go to single malt? We will use some. We bought GlenAllachie Distillery. We brought White Heather, the blend. We brought McNair's, the blend. So we will use some GlenAllachie for that. We'll use some GlenAllachie and McNair's blended malt. We will trade a little bit in the short term, I think, just to get some stock, to get older stock back. I know Billy, they may not like me saying this, but I know Billy has done deals with bought back older GlenAllachie and swapped some younger GlenAllachie. But on the longer term, we've stopped filling for blends. We deal with chivas, it's terminated, and we don't do any more work with the Agile, etc., either. So the focus will now be 100 percent single malt. The distillery is a big old site. It can produce 4 million liters of alcohol if you wanted it to. That's a pretty sizable distillery. That's even a Laphroaig is only a little bit over 3 for the listeners there. That's a big site. It's a big plant. But we have slowed that right down to, I think it's less than 800,000 now. So again, and that's just because Billy's focusing on single malts. And that has other advantages too. It means that we have spare washbacks and spare capacity, spare tanks. The week, so let's just experiment. Things now we were doing is 160-hour fermentation, which is absolutely, well... That's crazy. 160-hour fermentation? To best my knowledge, it's the industry's longest. We mash on a Monday. We only produce four days a week now with a reduced capacity. Friday is cleaning day. So we mash Monday. And then we ferment Tuesday right through to the following week. And we will distill the following Monday, like what was mashed previously. How do you control for 160 ferment? Because you always run into the issue that if something goes wrong with the fermentation in that amount of time and all the sugars ferment out before that, you would have a period of time where the yeast starts to eat the alcohol. And you'll get a lot of aldehydes and a lot of really off notes if that happens. I'm going to have to make something up. Richard Viderop and Billy are on top of that. One thing I do know, Brett, is we only can do it because of the stainless steel washbacks. Now, again, I'm not going to blow smoke here. Stainless steels are not as pretty to look upon as the traditional Oregon pine or larch or whatever. But it means for us with our ultra long fermentation times, there is a minimum risk of contamination and things going awry. So we wouldn't be able to do the long fermentations with wooden washbacks. As for the rest of it, I have asked Richard and he baffled me with science. So I'll save that question until next time I speak to him again. 160 hours. 160 hours. For the listeners, that's about 100 hours more than normal. That is unbelievable. Because you've got all these distilleries running flat out. I was going to say you hear 48 to 72 is really the most common. And I remember Richard told me that when we were at a show in San Francisco and I was gobsmacked. And he said we'd gone to this experimentation of 120. And then it was like, well, I'm here to experiment, you know, this is new. Let's figure out what it can really do. And as it extended longer and longer, the positives outweighed risk. And he's a brewer. What was the fermentation time back in the shiv's hands? It would probably vary between 60 and 80 hours. Again, because it's interesting, we have a consistent fermentation time now. There's no, because there's no weekend shifts or anything like that, and there's no variation. It is 160 hours continuous now. Yeah, you occasionally get what he's talking about with the weekend and the multiple shifts. If you go to a place like Lachnagar, Royal Lachnagar is typically a 72-hour ferment, I believe, but they do two that last over the weekend because they only distill five days a week that are 120. And 120 previous to this was the longest fermentation time I'd ever heard of any of the distilleries. How do you do that? Is it temperature control? Stainless, yeah, it's going to be jacketed in temperature control? Stainless steel, minimize the fermentation, minimize the risk of contamination. Temperature control, no idea. I'm not going to go shitting over. What it does is the yeast is eating more and more sugar, the yeast is generating besides alcohol and CO2. When you're creating alcohol, they're also creating heat. And so, the yeast will eat and the yeast, basically, the whole wort will get hotter and hotter and hotter and hotter. So, if you were in wood, you can't control that temperature. They can control temperature somewhat if they put, they can put literally blades in the bottom that will turn and stir, which will cause a little bit of frothing and bubbling at the top, which will dissipate heat. But in stainless steel, you can control, and so it will get warmer at exact increments, which is how you slow down the rate at which the yeast is eating the sugar. Most stainless steel fermenters are no different than they are in beer brewing, where they're jacketed with glycol and you can control the temperature, whether you want a steady rise or a steady decline, things like that. What you're producing now, are you getting any of the wonderful appley pear fruit notes and fruitcakes that I'm getting out of our first whiskey? Yeah. What do we have in the glass right now? What you have here, this is GlenAllachie 10-year-old, Cast Strength, Batch 1, and this is 57.1 ABV. It's got that characteristic GlenAllachie fruitiness. It's got a little bit more sweetness, spiciness to this one. Billy's used the Cast Makeup in this one, he's used First Fill American Oak, a little bit of PX, but it's got a little bit of Virgin Oak, he's used a little bit more Virgin Oak in this one. Yeah, this is gorgeous whiskey. Fruity, ripe, round, just beautiful. It's nicely layered. It's great. Nice touch of sweetness to it. I've had GlenAllachie maybe twice or three times ever. We did one cask shortly after I started working with Brett, maybe seven or eight years ago, and then I maybe tried two others or something that we just happened to have old open bottles in the basement that I came across when I was looking for other It does have a lot of nuance, like clove and nutmeg, that kind of stuff, but it does also have broad shoulders and it seems like it would be a good canvas to spice up with some other stuff too. One of the things with GlenAllachie is it is a very big, old, rich, full-bodied spirit, and that's one of the reasons it was so popular with blenders. A little went a long way if you were trying to give body and flavor to your blend. And again, it's one of the reasons that Billy was so keen to get his hands on the distillery. Billy loves to work with different cast types, and GlenAllachie is such a big, full-bodied, rich spirit that it can stand up to different kind of woods. It stands up well to maturation, to long maturations as well. So what is Billy playing with now? And I know we kind of we know a bit about how Billy likes to use these things from his experience at Ben Reac in Glendronic. What is he like? I can't keep up. Every time I talk to him, he gets all excited. We honestly have so many different casks. I'm just, I'm off the phone to him literally about 15 minutes ago. And he was telling me about a little parcel of really, really old sherry butts he's picked up. It was a bad line. I couldn't get all the details, but he said, wait till you come back and I'll show you these, what we've bought. So things like that, saturns, hopefully we're going to try and get our hand in some amaroni, Barolo, gosh, we've got rum casks there, Madeira, Moscatel, we're working with rye, with bourbon, with quarer casks, all sorts of different wood types that we're working there. We've been experimenting with filling to cask at different ABVs, at different cut points, we did our first period distillation as well, so we've filled that to cask at different cut points as well. Well, I don't know about you guys, but I'm ready for whiskey number two. Let's do it. Just for a hand round that whiskey. One of the reasons we're slightly delayed in getting stock and getting whiskey out to the US was we were planning to bottle in March, and bear in mind, Billy got control of the distillery October 2017. We got to March and Billy said, you know, it's not ready yet, I want more time. I'm still evaluating casks, I'm still working. So he pushed back bottling three months just like that, which to me was a nuisance because I'd keyed all distributors, etc. But to Billy, it was, he's still working on the whiskey and he can make it better. So it's one of the great benefits of working with someone that's so driven by the quality of what he puts out. It's larable. And we've touched on it on about other new start distilleries that through no fault of their own are desperate for cash. They've got to get product out in the market. We are lucky with Billy, bankrolling us, one of a better phrase. This is a bit of a project to him. You know, he's secured his family's financial future. He's in his 70s. God, I hope he doesn't listen to this. This is a project. This is a hobby to him. You know, I must be the only sales director that doesn't work with the budgets or anything like that. He just tells me, well, this is what he's working on. When he thinks he'll be ready, what do you want to do with it? I've been working with whisky now for 25 years. I've never ever been in a position like this, where we've got someone like Billy heading up the company. And it sounds such a cliche, but it is all about the whisky, just that and that's what drives them. And that filters down to the rest of us in the company. Speaking of all about the whisky, you're about to taste the Flagship. What is the Flagship? So this is a 12-year-old, and this is the heart, the core of the range, borrowed at 46%. All of these whiskeys, incidentally, are unshilled filtered, natural color. The 10-year-old we tried first is a batch release. This will be the heart, the core range, always out there. It's mainly, again, similar cast types to the previous one, but mainly first fill bourbon in this one. Again, a bit of PX, a bit of Oloross, a little bit of Virgin Okeny, a little bit of Red Wine from Bordeaux as well. And, you know, again, it's got that classic GlenAllachie, that big, rich butterscotch, honey, toffee, a little bit of mint coming through at the back as well. It's just an outstanding whisky. And again, this is the first balling. This whisky is only going to get better as Billy gets more and more time to work with the whisky, more and more casks to fill or filled and to choose from. So it's a tremendous start. Yeah, this is lovely. This is awesome whisky, just big chewy gobs of fruit. Awesome. This is gonna sit probably 50, $60 on the shelf. So it's something that we really are excited to see people be able to grab and drink on a night, you know, make it kind of your nightly, weekly, make it your regular whisky, because it's gonna also just be really affordable. But I think for at that price point, it's just gonna stand head and shoulders. Right where all the other, you know, high quality 12 year old whisky is like. Outside of the sort of the high volume things like Glenlivet, Glenfidic, you know, Glenmorengy, this is everything is sitting right around 50, 50, 60 Glenfarkless at all. I don't even think we asked what the name means. So GlenAllachie in Gaelic means Valley of the Rocks or Valley of the Stones. And that was one of the reasons we got our distinctive font and style from. And I should actually rewind a little bit and say, people keep asking me how is it pronounced. In Scottish, it is the GlenAllachie, but that's pretty hard to say even for me. So we've just said to people to firm up that last CH and GlenAllachie is fine, because even then I can pronounce that. And I'm pretty sure you just said the same thing twice. It's like when I work for Brewaclade, and we used to say Brewacladech, and then Duncan McGilvery, great, great old colleague and great friend, who born on Ireland could speak Gallic. And I said Duncan, tell me how do you pronounce Brewacladech? And Brewacladech was as near as I could get. So yeah, so it's always open to interpretation. I think that's what I'm trying to say. It's pretty irrelevant how you say it. We just, we don't want anyone to feel embarrassed. It is a, it's a big ol thing, GlenAllachie Distillery, and I'm not particularly good with my L's and R's, so it's a little bit of a mouthful for me as well. What I was saying there, that the actual, the distillery was unknown. We were a New Start company, so we didn't have much, no, there's not much heritage or history for there, for us to work with. But with that name, meaning Valley of the Stones, Valley of the Rocks, and there's a lot of Pictish standing stones around the area as well, some very close by the distillery. So when we were speaking to our designer, he started to take inspiration from us, and there's actually, we got a local stonemason to carve and chisel out the logo, the name, that distinctive font style. And I say it is inspired by some of the sweeping symbols that are on the nearby Pictish standing stones. So there is, it does kind of mean something, because people do look at it and think, oh, they raise an eyebrow. It's unusual for a premium mall, but we like it and I think it's a talking point. We are now going to try the third in the range, the GlenAllachie 18. Okay, so the GlenAllachie 18, again, 46%, unshell filtered, natural color. A little bit more sherry in this one, but it's refilled sherry bucks. It's not overtly huge, big sherry hitter in the face. A little bit more sweetness, a little bit more dryness maybe coming through marzipan. Yeah, it started to get really, really elegant, I think. There was the, whereas the first, I got tons and tons of fruit out of the first two, and then the honeysuckle and the butterscotch and the things that are like coming through, and those are all there, but now they have become much more subtle and Absolutely, it's just like the 12 year old, but just a little bit more refined. The 12 is really big, bold and punchy. This one's just a little bit more elegant, a little bit more refined. Really nice floral notes on the nose too. You smell it, it's like super flowery. It's like dangerously easy to drink. Yeah, this is very soft, very approachable, but there's a lot of depth to it too. You know, it's just that fruity toffee core from the 12 just kind of just got wrapped in a subtle but not bit of oak. But I mean, it's there, you can tell it's there, but it's not overpowering though. It's not dry for its age or anything like that. It's really nice. Yeah, and again, I can only emphasize that this is the first steps. This is Billy's first bottling. We're absolutely delighted with this whiskey. The reaction worldwide is unbelievable. One interesting thing is we don't seem to be getting a firm favorite. My personal favorite is the 10-year-old cast strength. But around the world, it's somewhere saying 10, 12. There's a debate on one of our Facebook appreciation groups, and they're saying it's a 12-year-old's favorite. There's a wide variety of opinions, and it's just going to get better. We're going to have longer time looking after the whiskey and Billy making his mark on it. We're going to do single cast. Again, that's pretty much driven by demand from our distributors and from the consumers out there when we're talking to them at whiskey fairs. We're going to, next year, we're going to add a 30-year-old to the range. We're going to add some wood finishes because that is Billy's 40. And already some of the things that he's working on, he's saying, you know, these are almost ready. A few more months and he's going to be good to go. So, yeah, for a company that's just had their first year anniversary to be sitting here and telling you that we're going to bring out a 30-year-old next year, we're going to add 10-year-old wood finishes. McNair's Blended Malt is being borrowed for Europe. McNair's Blended Malt, incidentally, is we don't have any period whisky at GlenAllachie, so Billy has got some Period Isle, Period Spaceside, took it back to GlenAllachie, filled it into a variety of casks of his choice, and it's maturing at the distillery or was maturing, he just borrowed it, and again, that's 46 percent unshelf filtered. Gosh, there's so much happening. I think, isn't, why aren't you running peated whiskey as well? We have done our first period distillation, and again, I'm so glad you're here, Monique, to remind me of these things, because what's very unusual, again, another unusual thing about GlenAllachie, when you think when a distillery switches from un-period to period, you have this little bit at the beginning, and at the end, where it's semi-period, does that make sense? Yeah, yeah. Swimming, switching over. Billy being Billy, and because we have capacity, he said, I want a heavily, heavily period whiskey, and I don't want any, I want heavily period start and heavily period stop. So we actually cut into the system, drain down the un-period, low lines out of the system, emptied it. Then when we did our mash of heavily period and our distillation, it was 100 percent heavily period, 80 PPMs really into the back cut. So it's very heavy, very period, very smoky. Then when we were coming to the end, we stopped production, we drained down the system again, and we then reused the un-period, low lines, put them back into the system. I'm going to save you some money. You buy a bag of dum-dums, those stupid little suckers, they get it like the dentist's office. They had that problem because candy in the mold would taint the next batch. They didn't want to have to clean it out every time. The halfway batches, they put the question marks on. I didn't know that. That's what those question marks are. It's a mutt sucker. That is the ultimate nerd alert. Nerd alert. You just slap a question mark on the barrel. There you go. I live and learn. I'm learning all the time. Just curiosity, so when they ran, so they cleaned out the system and they drained everything, but there still had to be a little bit of peat carrying through on the next distillation of unpeated. No, because we drained down the low winds. But even the still didn't hold, like the stills didn't hold. Everything got cut into the pipes. Billy, Richard, and the engineers had a discussion, and there's new pipework all over the place to cut in, to drain everything right out of the pipes, out of the system, everything. And if you visit GlenAllachie today, and you go to one of our spare washbacks, which we've piped into the system, you open the vent, it's heavily, heavily peated low winds that's in there, and that'll sit until we go back to the next period of production. As I said, we took quite a low back cut. We went too low, didn't like it, scrapped it, brought it back up a bit, went too high. So we went, I think it was down to about... No, I better not say in case I get it wrong and people start quoting it to me. But it's very... So we have very, very heavily peated in the warehouses just now, and I say to best my knowledge, no one has done that, no one has the time and the capacity to actually stop production and drain it down into another tank and then start again from Yeah, that kind of thing goes hand in hand with your budgetless sales director role. Yeah, it does. I think it does. We've got this little bit of a saying with Billy. It's almost like cost be damned. He just walks around the distillery saying, need this, do this, do that. And he budget and financing never really seems to come into it. It's what Billy wants, Billy gets from a production point of view. He's earned it. He has earned it. He has earned it. He's made his farm with a financial secure. This is a project. This is a longer term thing. He says it's for the next generation. And he just wants to keep experimenting and seeing what he can do and cost be damned. One more proof that size doesn't necessarily equate with craft or craft can be on a large scale. Yeah, that's a very, very good point. It's a very good point because craft you would not automatically assume with a four million litre capacity distillery. But when you utilize that capacity for experimentation and different projects, then yeah, you bring that work, that essence of craft back into it. Ladies and gentlemen, that brings us to the customer Q&A portion of today's podcast. Write us your questions, comments at binnys.com, or hit us up on social media, Twitter, Facebook, Instagram, at Binny's Bev. Reach out to us with your question. If we answer it on the podcast, we will give you a $20 Binny's gift card, right? It's a kingly gift, yes. I'm impressed, absolutely. Our question this week comes from Jeff K on Facebook. Jeff K writes, How will the new tariffs affect local pricing and availability? Tariffs? I hope I don't think it will come to tariffs. Are you referring to the Trump's potential tariffs or the Brexit tariffs? We'll assume he's referring to all tariffs. A 15 second bleep in this part of the podcast. I'm going to deal with Brexit tariffs, first of all, because that's something that's very, very hot in the UK just now. I don't think it will affect us. I think common sense will kick in, money will talk, business will talk. And as for the potential USA tariffs coming in, well, we were exempt already. Scotch whisky was exempt. President Trump is Scottish ancestry, so perhaps he will look kindly upon us. But I don't think it will have an issue. And, you know, we are such a small company. We are about premium, we are about quality. Any potential tariff potentially would hit the bigger guys with their massive volumes a little bit harder than the smaller niche producers. Brett, what do you think of the market overall? The market for the whisky, the market for Scotch. Yeah, and for people here in Chicago? It's robust, it's open, it's why the... It's part of the reason why the whisky hotline exists. And we have... We've had so much success with single barrels, and every time we introduce a distillery, especially an iconic distillery like this, we're met with great success because we are blessed with a good deal of customers who are hungry for the next thing. And this is the next thing that not only, you know, people will be more than happy to try based on what's in the bottle, I'm sure that they're going to try more than once. Thanks, Jeff K on Facebook. We'll reach out to you for your $20 Binny's gift card. Everybody else, hit us up with your questions, at Binny's Bev on Twitter, Facebook, and Instagram, or email us, comments at binnys.com. Pat, what do you think? Yeah, I'm really excited to have these whiskeys on the shelves. They're beautiful, single malts, just chewy, full of fruit. I mean, they're everything most people are looking for in a quality age single malt Scotch. And most importantly, they're very reasonably priced. Great to get them launched. Hey, thanks for sticking out with us through the podcast. No worries. Thank you all for having me. It's been a pleasure. And just delighted to get a chance to talk to Binny's Consumers Direct. Thanks again. Ladies and gentlemen, we'll be back in a week. Thanks for listening to Barrel to Bottle, The Binny's Podcast. I'm Greg. I'm Pat. I'm Brett. I'm Monique. And I'm David. Keep tasting. I'll do the podcast intro, and then you do the Monique and David intro. Okay. Oh my god, don't use that door. That's the worst door. Yeah, sorry, I didn't realize. Notice the second time I came in the kitchen. I was glaring at you. I swung around and came into the kitchen.