Hey, welcome back to another episode of Barrel to Bottle, The Binny's Podcast. I'm Pat from the Specialty Spirits Department. Got a few people here today. Roger from Beer. Jim, Communications. Hey, we got a special guest here, guys. Stewart Buchanan flew all the way over from Scotland to be on our podcast. So, Stewart is, what is, a global brand ambassador now? Indeed, global brand ambassador for all three Singles. BenRiach, Glendronach, and Glenglassaugh. BenRiach, Glendronach, and Glenglassaugh for English-speaking people here. So, those are three distilleries now owned by Brown-Forman. That's somewhat recent, right? That's what, maybe six years ago or something? 2016 now, so it's been a minute. So again, they're really fully on board. You are one of the few, quote unquote, global brand ambassadors who actually worked in a distillery. You're not just a failed actor of some kind who gets trotted out to do dinners. Although you do get trotted out to do a fair amount of dinners, I assume. I do indeed. That's the perks of the job. Was your first job in Whiskey? I know you worked at Tobermory way back in the day, right? That's my hometown. Brought up in that, I love Mull, Tobermory. Actually, leaving school, I was in overhead line engineering. So pylons, high voltage, hookups, etc. But you could only do that in the summer. You didn't do that in the winter because of the temperature, the copper, etc. So I was taken three months out. Tobermory distillery, luckily, for me anyway, not maybe for them, somebody mixed up the valves. And put a whole wash back into the sea. Oh my God. And they got suspended. That was sad for them. But I was sitting there and I knew Alan McConaughey, the manager, I said, Stewart, I know you're good with engineering, etc. We need somebody to keep the boilers, pumps, the valves going. Could you maybe just come in for a while? That was 30 years ago, never left. Yeah, so that's how it started. And I still shake that guy's hand today when I see him for mucking up these valves. Do you still keep a home on Mull? Are you back there often? My family's over there still. Yeah, my mother and stepfather, brother and sister. Nice. Brett and I were there 2022, spring of 2022 we were there. Of course, stopped by and bought way too much cheese while we were there, which Brett does everywhere we go. And then he had these just multiple pounds of Isle of Mull cheddar. Roger, have you ever had that cheddar? It's like, it's one of the most amazing cheeses in the world. And Brett bought like 10 pounds of this cheese. And it's a very rustic little dairy farm. And then he just had them in the back of the rental car for the next like 10 days. We drove all over Scotland, all over the Western Highlands. We were in like Arden American and stuff. We were on a bunch of ferries. I'm sure we all just smelled delightful every time we got out of the car. Quick story. I say one of my buddies that makes that cheese. And when Tomo Distillery, when they were kind of re-doing some warehouses, well, they didn't have warehouses, but they were kind of converting some of the areas. The cheese guys actually used one of the old warehouses to a warehouse of cheese. So there will be a whiskey connection there as well. Yeah, yeah. And they feed the spent grain of the cows. I know that too. They bring the draft from the Tobermore Distillery up the hill, up this like little single track dirt road. I mean, it's very typical Scottish goat path masquerading as a road. But yeah, that's how it is in Western Scotland. Tobermore was always one of my recommendations. And before beer, I was working in Spirits. And I always thought it was such a great sleeper brand. And I love the old school bottles. It seems like all the glass is getting all updated now and it looks sleeker. But that green, like onion bottle was really cool. Yeah, that was a great thing there. So I did 10 years in production there. You know, everything, every single part of the production. But then Billy Walker, the previous owner to Brown-Forman, you know, they brought Benriach, Glendronach and Glassaugh together. Phone call went one day. So I got a project up north. Benriach, do you want to come and start that up? And that was, you said, well, yeah, no problem. When? Two weeks' time. So that was me who made the jump up from Toammore to Benriach. Now, Benriach had been sitting empty for two years. So again, strip it down, every nut, bolt, valve, washer, screw. Okay. It was actually stripped down. So I knew it had been closed. We're not just talking typical mothball. They actually took all the kid out and everything. No, I had to strip it down. You had to strip it down. I did it about six months. Just general housekeeping on it really, getting it all just back for purpose. So yeah, I didn't even have an apartment at that time because it was so short notice. So I just slept in the floor maltings for about three months in a camp bed. So Billy Walker calls you up. He's starting BenRiach up again. Glenglassaugh had been shuttered as well, right? Glendronach though, that had stayed open, right? Indeed, that was almost just a change of keys that ran continuously. How many people were at BenRiach at the time? I mean, is this is just you sleeping in the maltings and cleaning everything up? Yeah, but we had to build the team from scratch really. BenRiach has a really easy distillery to work. It's laid out extremely well. So even one person, and it's not automated, it's not a kind of automated computerized plant. But the way it's laid out, one person can happily work that. They could walk forward from the mash town, the washbacks, still has. So we actually just have three, there was three stillmen and three warehouse guys. That was it, team of six. And even now still a team of six with production manager and distillery manager. So eight people really. To put BenRiach in perspective, like what size distillery is this compared to some other brands listeners might know? Well, that's the thing. I think across all three of our distilleries, we do say, I'm never going to call our resources craft because again, we're old. What does that even mean? Yeah. Exactly. But I do feel I'll always say we set in what are the old traditional volumes, you know? BenRiach, if you work it hard, you can maybe make about 1.8 million liters a year. Yeah, not much. Probably push it to 2 million. That's working it every day of the week. But we make about 1.6 million liters. Excuse my liters and not gallons gone together. Like less than half the size of a Laphroaig, for example. And you look at the other ones that are going up to, the average size just now actually is between 9 and 11 million. And then you are getting the big boys who are up again at 18, 19, 25 million. Yeah, 25, 27. Isn't Glenn Livid, theoretical capacity now is like 36 or something. I don't think they've ever run it that hard, but it's just absolutely crazy. Crazy. The last five years has been incredible in Scotland for that boom. Almost never really doubling capacity. But we've, again, we've just stayed that, you know, you just, whiskey is always going to, there's always been booms and busts in the industry. You go back a hundred years, there's booms and busts, and sometimes just that kind of, you know, long and steady. That's what you want to aim for. Don't look what's happening and increase or decrease, just stay long and steady. Yeah. And it's interesting that the distillery, that BenRiach has set up that way. I mean, when was BenRiach first opened? 1898. For a Victorian era distillery, that's pretty efficient. I mean, you expect that out of all those Diageo factories that got built in the 60s and stuff, one person can run all those. You don't see that with a lot of the older ones. Yeah. And I think you're a bit geeky here, but the designer of the distillery itself, a guy called Charles Doig, I don't know if he's familiar to anybody, he actually created the design of the pagoda. The pagoda roof. Above the malls things, which is actually, if you like even more geeky, don't call it a pagoda, it's called a Doig ventilator. Doig ventilator. So he actually designed the whole distillery. It was funny because we even got the letters of passing the distillery from the construction phase into John Duff Sands, the owner. Even back then, there is no letters written saying it is the most efficient, well laid out, modern distillery. Now, this is in 1898, but again, it was famed for that reason. Interesting. Do you spend much time in any of the three properties still, and do you have a favorite that you, if you're going to have to sit around one of them, where are you going? Benriach is always going to be closest to my heart, I suppose, you know, starting that up. Or even looking at the production there, you know, it's almost, I can't believe it's almost 20 years now, and all that secondary maturation we've done over that 20 years, even going to go into the warehouse now, these casts are personal. I know these casts like my siblings, you know, even the new 16th, for example, we just launched last September. That was my production year, I made that due. So yeah, I get pretty protective about Glenglassaugh. Yeah, that's an outstanding bottle. I'll have to bring that to one of our podcasts here. The secondary cast maturation is something that we shouldn't just gloss over. So that was, you know, Billy Walker is very much known for sourcing outstanding secondary casts. And sometimes it's, you know, you have something that might be a little long in the tooth or might not have been in the most pristine of wood regimens early on, and you can fix it with that. But that's more like that early Brookladdy stuff. This is totally different. These are truly outstanding. And it's still what he's known for today now that he's moved along to Glenn Allockey. Right. And the thing is, I think that was a myth at the start as well. You know, what's the term? You know, you can't make a silt purse out of sow's ear. You know, you can't. If a whisky is bad, you can't make it better. You can hide a little bit. Yeah. You can't make it better. Yeah. And that was always our approach right back to 2004. When we started working with that, it was like, push the limit. It's not just a three months finish, a six months finish, just try to get a flavor. Push it, push it, push it. And Benriach can handle it. Binryach's got, it's a very broad-shouldered new-make spirit. As much as it's got a sweetness there, it's almost apple's pear, very orchard-fruit driven. It's also got this beautiful serapy viscosity. So it's got broad shoulders. It can handle a lot of cast weight without being overpowered. So you can still make sure you're tasting that DNA of Benriach, which for me is pure classics, we say. Yeah. We did a single cast a couple of years ago with an 11-year-old and a rum cast. Do you guys remember that? I remember. Big hit with Jenna apparently. I don't think I was even on the podcast a couple of years ago. Oh, okay. Well, Raj ought to remember it. When we think about single mallets, I know it's obviously becoming even more popular here. It's always been this steady, like you said, interest. Asian markets, it seems like, are always on the rise with it. What's interest in single mallet like in Scotland? I would say historically, you go to a bar, you have very hard push to find a broad selection. It would be mostly blended drinkers actually. I grew up with my uncles and my grandparents all being blended whiskey drinkers. But I think there is that revival of, or maybe that's not a revival, the celebration of saying, well, what have we got in our doorstep? Let's get it showcased. So yeah, bars across Glasgow, Edinburgh, now really taking focus on these single mallets. There was always a big destination places, but sometimes you don't want to be elitist. You want to make sure that you can walk along the street, you can go to a bar and get that selection. Yeah. So you see that more now. Yeah, there's always the Craig Elkie hotels, bars, things like that. But now it seems like almost any pub you go into, at least has 8 to 10, sometimes 12 high quality single malts. Yeah. When people are drinking blends over there, were they making some cocktails or enjoying it with water? I feel like that's something with single malts that maybe we're finally getting to is making cocktails with single malts instead of just there's only one way to drink them, is just neat. Yeah. Well, again, it's funny you say that because actually blended whisky drinkers, even myself, I normally drink double. I'm the same again with water in a blend. I just like that. But that is a Scottish cocktail. That's what we would say as a cocktail. We're mixing two things. Yeah, we're mixing two things. It's a cocktail. But you're right. I think even any good on-premise, any good bar who wants to elevate their menu, they can now start going in and using single malts. But as long as it's respectful to the spirit. BenRiach, Smokey 10, the original 10 makes the most fantastic penicillin. Fantastic penicillin because the penicillin, there's ginger in there, there's honey in there. There's already honey and ginger in the whiskey. So you're keeping in line with what the DNA is. Even that little bit of smoke on top with the Smokey 10 makes the best penicillin you'll ever find. So BenRiach does both unpeated and peated malts, guys. What's your production mix on those two runs there? Not even just that. I'm going to even blow you away even more because I think what sets BenRiach apart from any space site is not only the, what now, 35, 40 different cast styles we have in secondary maturation, but we've got four different spirit styles running through the distillery. Really? And that's not just in the last 10 years, like jumping on a bandwagon like we need to do this. BenRiach's got the oldest stocks of peated whiskey in space site. They were starting to use peated whiskey back, peated barley there, back in 1972. So nobody can touch that for a heavily peated space site. And even now we do that roughly six weeks of the year, and all was in the fall. It was a good period of time. But also when we were going through the warehouses back in 2004, we found this funny code in the cask. The casks are all coded, so there was a 008. We knew what the codes were for the normal peated glasses. So we had to go back to the previous owner's power car, so it was a 008. That's triple distilled. All right. So that went back to 1998. So as much as we're only a little bit from 1998, I started making triple again in 2006. So that was only one week a year, 24,000 liters, just one week a year. That's actually too small a volume to go into domestic, so that you'll find only in travel retail. So we keep that as a small. Is there a peated and unpeated run of triple too? No, just a classic. Honestly, BenRiach's main character in its double distillation style is orchard fruits, apples, pears, apricots. Triple almost gives it this lovely, almost lychee, fleshy, melon-y fruit, so you can get a lovely fruit elevation to that. Roger's an exotic fruit aficionado, so you're really speaking his language here. 2012, that was a great time. It was something I wanted to do before I left production, was get the floor malting started again. The floor malting is there. When we turned up in 2004, I didn't even know the floor maltings existed, to be honest, but opened the doors and it was as if the guys had been away for lunch. Everything was still there. The last working period of Glendronach's floor maltings was from 1898 all the way through to 1998. So there was a full 100 years production there. But I was like, we need to get this place back open. We need to get it back up and running. We were busy with other things, other projects, but eventually in 2012, we got the floor maltings operation. Yeah. They just had to evict a young distillery manager who was using it as a sleeping quarters. Get my camp bed out of the way. But the weird thing about the floor malting campaign, a lot of hard work there. It's roughly between six and eight weeks a year. In the spring, we run the floor maltings, which only gives us one day of actual distillation production. So it's all crazy the effort and the time it takes to actually create the barley to give us one day's production. We do have malting season to celebrate that. Yeah. That's a cool release. Do you use the same? I know Broph is kind of, and this might be a testament to the bigger houses, but he's joked about that they, if you ask some of these distillers about what kind of grain they use, they say, well, what's the cheapest this year? That there isn't much attention paid to that. Was that something that went into like, if you're going to put all this time and effort into getting floor maltings going, was there much of an option about what kind of barley you were going to go with? Yeah. Using a different barley strain or is it just optic or concerto, whatever everybody's using? Actually, we didn't go too crazy in that, but we could have done, but we just, so the farmer beside me, beside the distillery, he knew we were starting up and he said, I can grow barley for if you want. That would have been the perfect opportunity to go in a different strain. But I didn't know volumes, I didn't know timing, so I had to knock that back a little bit. But yeah, we still look for the best barley possible. Always, we can say guaranteeing 90% of it from the Northeast, of course, to Scotland within 80 mil radius. There is a caveat of that 10% because if a crop is a bad crop, you'll have to maybe sneak into the North of England for barley. But generally, it is 100% from Scotland. The crops have been very good lately. At the moment, we've just been moving from Concerto to Sassy, I think. Yeah. We're there every May and this last time around, we had about, I think, half the distilleries we saw were on Sassy. Yeah. They just give them a different name every couple of years, the new strain. It's just whatever is growing well and having a high yield. You want that nice plump barley. That's the thing. That's why even the North is good for that, because it's a long, slow growing process. If you go further south, it tends to maybe grow too quickly and it's a bit thinner. But also, this is a bit geeky as well, but traveling distance, if you can keep everything close, and there's some distilleries that are shipping barley from across the world. Now, if you're taking it from a thousand miles away, if you've got a container of barley with its traveling, that vibration is causing heat and that will cause your barley to dry out. So when it lies in your doorstep, it will just turn to dust when you put it in the mill. So by keeping it close, we're keeping the friability, how it breaks, how it snaps. You do that by smacking your hands together, give it a good rub, and you can see if any husk's fallen off. You can then say, it's a bit drier or so. Then bite it between your teeth, how it cracks. Even just doing these two things alone, you know how you can maybe have to adjust your mill. These are the old things. Yeah. Now, do you have the stereotypical ancient old Porteous or Bobby mill? We have old Porteous mill, 1965. That was Ben. Great times. Actually, when we talk about Glenglassaugh, bring up that Porteous name again because it's very interesting what's happening at Glenglassaugh. We should probably have a wee dram while we do it though. It's the longest Pat's ever made it in a podcast without drinking something. Yeah, it's a great, great. Screaming at me to give him something to drink. Good pop. Good pop. Quite the rebrand here for Glenglassaugh. Glenglassaugh was closed quite a while, right? Glenglassaugh has followed the booms and the busts of the industry for over 150 years. It really has. It's mirrored all the good times and bad times. Old distillery, 1875, founded. But again, like most, it suffered through the Paterson Crash, the early part of the 1900s. It lasted a bit longer than others. It was 1909 before it closed. I always called it the golden era of whiskey in the 60s. That was basically feeding the thirst of the American blended consumer. A lot of these distilleries re-opening again. Glenglassaugh was one of those, totally refitted in 1957 and starting production in 1960. But I think the industry outgrew it because again, blending was booming, it was booming. It was owned by Edrington at the time, so they had Macallan, Highland Park, Glenrothes. But Glenglassaugh, even pushing it hard can make one million liters. So the industry outgrew it. So they actually just closed Glenglassaugh in 1986 and doubled the capacity of Glenrothes just to meet the demands. But that led to the empty 86, 2008, opened the doors again, boom, boom, boom, boom, get the machinery going. And that's what we're celebrating now with these expressions, that real Glenglassaugh knew the coming of age. Yeah. So after it reopened, we saw these kind of these high end releases of 40 plus year old cast that kind of came in and little drops and dribbles. And it was cool to experience Glenglassaugh, but this is what we've really been waiting for is once it started up full time production again, what kind of liquid they're making. This is quite the handsome brand refresh too. The old bottles of Glenglassaugh were really, there wasn't a lot of effort, I would say, into the packaging there. This has multinational liquor conglomerate written all over it with the packaging. It looks expensive. Yeah, it's great. It's beautiful. Then you're really leaning into the coastal malt thing here too. It still resets at a very unusual location, not unusual location, but unique location. It's right, it's about three miles east of the Speyside border. So it's right, it straddles that Speyside held to the border. But it's also right on the beach, 50 meters from Sand End Bay. What we're sampling now is the Sand End expression, reflecting the bay that- I didn't realize it was that close, 50 meters? Yeah. From the beach up the hill, we sit in this headland. So what Rachel is trying to do there is take people, when you taste this whiskey, we want to transport you back to Sand End Bay. You've been to Scotland a few times. I've been to Scotland. Golfers hate this thing called the Gorse Bushes, the Gorse. Now Gorse is a very prickly bush. Yep. It smells like coconut. It smells like coconut and vanilla. So as you're walking down to the beach, the hills are bright yellow in May, June, July, and you smell that coconut vanilla in the air. You turn the corner of the crashing North Sea waves on San Dene Bay, that crack of sea salt. So what's Rachel using here? Bourbon barrels, vanilla, coconut. So we've got the Gorse there already. Rachel is also using some Manzanilla Sherry. The Manzanilla Sherry keeps it nice and crisp and fresh, that little crack of sea salt, that little salinity, that little touch of dryness in your tongue. Amazing combination. I think the Distilled East character is pineapple. Look for that little tropical note and that's the DNA of the spirit. It's almost like a bruised, slightly brown pineapple. Hmm. This is awesome. Did you note the proof here, Roger? 101. Holy cow. That's great. We need more higher proof on Scotch whisky. It's just too much for, you know, the French and the Italian market with low proof stuff. And you do not notice that 101. And that's... No, not at all. It's silky smooth. Yeah. Even that syrupy viscosity, the mouthfeel, the richness, it's sweet. It's got that fruit. I guarantee you, we launched this in the first week of June back in Scotland. This is actually getting a lot of consumers who are not normally single malt drinkers really into the category. I'm never going to call this an introductory malt, because that sometimes makes it feel sort of an entry level. It's not. But the flavor in there is something that people do not expect from a single malt whisky. So tropical and that tiny, tiny, tiny little hint of salinity I think is really nice, bounces out nicely. It's shockingly full bodied for a younger bourbon barrel aged malt. I mean, it's really rich. I think that's part of that's the proof though. And at that proof, it's non-chill filtered. So it's just, it's got a lot going for it there mouth feel wise. And again, one thing that makes it again unique in its production, it's got the highest minerality of any water in mainland Scotland. And that's where that fruit complexity is driven from. There's always that argument as well, does water going to change, the water source going to change the flavor of the whiskey? Yes or no? People will argue that to the blue in the face. But I think water is the first building block, and it's not the taste of the water, it's the minerals within the water, which you can then, as long as you're using the correct production techniques, drive for these high esters, which are created Yeah. Yeah. I mean- I was wondering about that. As far as the distilleries go, does when they're adding the water in before bottling, would you say it's often just the unadulterated water source? Or I could see if it's like RO water, then yeah, what's the difference? But does it go straight from the source? We will, but we will demineralize any reduction water, just to stop any calcification in the water themselves. A lot of distilleries who do have a high mineral in the water, sometimes will actually remove the minerals because having a high mineral is a pain in the butt, to be honest. It's more to manage in fermentation, right? If you think about what happens in your kettle at home, if you're in a hard water area, you get that calcification on your heating elements. Some distilleries don't slow down enough to clean that off, so they'll actually just remove the mineral from the start. Whereas we'll just take the time to go in and clean that mineral and give the tanks a wash. That same case with Binny, Glenglassaugh, Glenglassaugh, which are both high-minerality waters. This is pretty delicious. I'm a big proponent of when Pat and the Whiskey Hotline does hand selections, they've always been adamant to do cast strength, which I often appreciate because I like a little ice with whiskey, and it's hard to put ice in an 80-proof whiskey. It will taste washed out. This, I bet, could hold up to some, and it's still nice on its own as well. I would have got shot in the back for putting ice in a whiskey five years ago. I think this can handle it. This can take a nice big rock. Again, don't want over dilution, but this can handle it. Yeah, you need something that's going to melt real slow if you're going to do that, but strength holds it up, and actually even chilling it a little bit doesn't hurt it because, again, it's that sweet, it just freshens it if nothing else. So yeah, think about you guys, honestly. This is like for me going right back to the beach, it really is. It's beautiful. It almost reminds me of some of the bolder expressions of Irish single malts, where they get that real overtly tropical character and a lot of pineapple. I don't know if that's part of that is triple distillation or what. I'll tell you actually what happens generally in that tropical note, even a single malt whisky normally starts kicking in about 18, 19, 20 years in maturation. Again, even our old Benriach 66s, for example, of the early 70s, you have got this lovely, can be described as pineapple, can be real peachy, tropical elements in there. But that's the amazing thing with Glenglassaugh, it's right in the new make. Even it tastes beyond its years, because these flavors that you normally find in here, they normally come with decades of maturation, but we've got it right at the start. Is there anything distinct about the distilling kit at Glenglassaugh that would separate it from other distilleries? It should have a big blue plaque outside saying this is a historical monument because every bit of machinery was installed in 1957 by Porteous. Really? So people will show off their old Porteous mill. That's fantastic. We've got that at Benriach. But there's been no changes since 1957 at all, apart from a new vacuum cleaner. That is the only bit of modern kit, it really is. So you walk through, it's a Porteous mill, you see that. But all the screeners still that way, wooded and patinaed screeners at the top of the mill, Porteous there. You go to the Mashton, Porteous, Mashton, cast iron Mashton. Yeah, cast iron, copper dome, Porteous labels in the mill, the motors, the dip charts. It is a Porteous museum. Yeah. Listeners, Porteous has become kind of like a punchline in Scotland and that this company was wildly successful. They made high-quality mills but the joke is that they made equipment so well that it literally just never broke and the joke is that they went out of business because they were too good at manufacturing what they made. I mean, there was an actual confluence of factors on why they ended up going out of business, but now there's only one guy in the UK who services Porteous mills and he's this notoriously grumpy Welshman and he and his son, no, back me up on this. Ronnie Lee. Yeah, yeah, and he and his son are the only ones and he has this little van and he charges a million bucks an hour or whatever and he services the mills for the entire Scotch industry. He needs to be talked about more. He's one of the unsung heroes of the industry. Truly, they'd be so f***ed if they didn't have him. Yeah, and actually he was very wise. He spent a long time in Leeds as well up in the north of Yorkshire in the mills. He actually bought all the patents for all the castings. So he can maintain these forever. The funny thing is Ronnie is about four foot too. Yeah. You can see his van outside. He's like, where's Ronnie? You'll see this pair of feet hanging out the back of the mill. That's a true story. This is great. You don't want to call it entry level, because it's obviously a refined, elegant, higher-end whiskey. But this is our most modestly priced Glenglassaugh going forward. They're all very modestly priced. That's true. But we are working with historical machinery, and it's not a new distillery starting up, and that's what I always have to emphasize. The same whiskey that makes this today makes the old 1963, that we've got in our warehouses now, which are demanding seven-digit numbers. That's wild. You don't see that. I mean, Edward Howard's got the old cast iron mash tins and stuff. You don't see them very often, and they make such a characterful spirit. They really do. There's only 14 left in Scotland. Wow. What are you talking about there? 147? 140 something distilleries now? Only 14 traditional cast iron mash tins left. What's the condensers like at Glenglassaugh? Are those worms or are they shell and tube? Shell and tube, but the stills are amazing. There's only two stills, one wash still, one spirit still. Now, people walk into the still. Sometimes you can automatically say, that's the first distillation, because normally it's the larger one. Yeah. That smaller one would be the spirit distillation. But the weird thing is both Glenglassaugh stills are the same size. Really? So the spirit still is huge, huge. Do you do two charges of the wash still to one of the spirit then? Yeah. What that means even, it's got a very wide set. It's almost got this kind of very, what's the word, angular base, very angular base. So what it means when we're filling that spirit still particularly, it's got a huge surface area. It's a very broad surface area. And the broader the surface area, the more gentle you can simmer that boil. By doing that, you get more of the high volatile alcohol is going up still. So another kind of ripening effect of that tropical element. And also because it's so large, the copper contact is huge. The copper conversation between that rising spirit and the copper is amazing. And again, that's another ripening effect. Interesting, because normally you see a squatter, fatter spirit still is going to make kind of a meatier spirit, right? But this is, it's because you're saying it's spread across such a great surface area, so much copper contact, you maintain all that delicate fruit character. And they are very tall, so there probably is a little bit of reflux as that spirit could fall down and rise again. And it's almost a horizontal line arm. So you wouldn't design a distillery like that today. That's why I think it's unusual, you just wouldn't design it that way. And it's all old, you know, Oregon pine washbacks or something? Yeah, we've actually got two of those under the late 80s, when they were trying to get more capacity, they did put two stainless steel washbacks in. We'll just run through the four. Oregon pine means Douglas fir, by the way, guys. Not a pine, not a fir. What's it been like as far as what's been on the shelf and obtainable from Glenglassaugh? Oh, Jude, last couple of years, barely anything. So they had the high end stuff, and then they had this non-age statement, a couple of them, Evolution and Torfa, and they weren't exactly big movers, so to speak. This is coming in as we record this at the end of September. It is not on Binny's shelves yet, but probably within like two weeks, we're going to have this in the stores. You guys are the first people to taste this in the state. Actually, just come in for my little bit of travel in here, so it's going to pre-taste of it. But you're right, when we bought just early in 2013, we inherited the evolution, the torfa, the revival. But even then, we knew this time was coming. So we thought people were saying, should we do a wee interim package change? But we knew this day was coming, so we just sat on that, we let that deplete. We actually started depleting that about maybe three years ago, making sure when this time comes, there was not that double-facing change. Yeah, you have the proper brand refresh. Again, what I love about this is it really reflects a place. As we talked about at the sand end, that's standing on the beach. So I don't even take people to the visitor center. I'll grab that bottle, we'll go to the beach, we'll have a dram. Once we've had that dram on the beach, we'll walk up to the stilly, stand between these two stills and enjoy the 12-year-old. So 12-year-old for me, Rachel's really trying to look at what is that, what is Glenglassaugh's kind of real difference in its DNA style. Same thing, tropical stilly, this is for me like dark chocolate, orange and deep dark cherries. It's not all fruit, there's a little bit of ginger in there too. This is really nice. And there's also another thing that maybe after a couple of sips, there's something in here I can never quite describe and it's almost an earthiness. Rachel describes it in our Massive Blender, Rachel. Barry describes it as that kind of umami, savory element. But you can never quite put your finger on it. Interesting that it's 90 proof. So, Rachel for you. That's weird. You don't see that often in Scotland. It's either 86 or 92. A portion of the cask maturation is red wine. Yes. And again, that was a perfect thing because if you look at the strength wise, you always want that balance. You don't want to get too hot at the start, but you do want that little prickly tongue in the middle. You don't want it just to be one-dimensional. So the 45 is perfect for bringing in the sweetness, keeping that little prickle in the tongue, but then making sure it went back to that fruit again. The red wine cask, as you say, I would never call this a red wine finish. It's not meant to be a red wine finish. Yeah. It's different maturations coming together, and Rachel just adding that little teardrop of red wine. Maybe that's where we get some of that oak. That's where your cherry is coming from. Even that oak, a little dryness of the tannins in there. We do use many red wines, but Rachel does like, it's not all of it, but Rachel does like, and Glenglassaugh does like the Tempranillo. Okay. Which is giving me more earthiness in there, not just a simple jammy sweet fruit, it's getting a bit more earthiness in body. Yeah. It's definitely a tiny subtle player done in a very deliberate way that's, I think, beautiful. A lot of the red wine finish things I've had are too much. So obviously, it's just a small component part. This is a gorgeous whiskey. How much is this going to be? TBD. TBD. I'm expecting it on the shelf less than $70. Oh, wow. Really? No, that's the case. But yeah, the 12. This is the first time that a 12-year-old came out of the distillery. Yeah. Now, there's possibly been some independent bottlers that maybe had a 12-year-old when they're picking up stuff when the distillery was closed. But this is the first time there's been a double-digit own distillery bottling, which is very special to reach this stage. Yeah. That's a big milestone. Now, I do have to ask, this is 90 proof, has this been chill filtered? That's a great conversation. It will take an hour in itself. That means he doesn't want to answer. No. The fun thing is, chill filtration, all whisky is filtered. What we will do is actually take the temperature down, maybe two degrees from ambient, just so it's stabilized, and then we'll put it through maybe five filters. But you're not bringing it all the way down to 31 degrees or something. That's where the confusion is. Yeah. Some people don't realize that all whisky is filtered, but when you mention chill filtration, that's a blended whisky technique from the 70s. You drive it right down, you put it through 140 feet of filter sheets at high pressure. I saw the filtration room at the Dewar's plant in Glasgow this past May. It was something else. It was literally a 50-foot long filter. Yeah. That's an educational thing that I think people should be aware of. When we talk about filtration of single malt whisky, yes, we want to stabilize that. We don't want any flocculation. We want to make sure it can travel to the other side of the world. But we're not going to do that. Yeah. You're not going to kill it. It's become this rallying cry with a lot of bourbon producers here where, if you're chill filtering it, you're absolutely ruining the whisky. But then there are two sides to this and a very prominent bourbon producer here that makes, in my opinion, probably the best old bourbons that are bottled today. And that's Michter's. Every single product they produce is chill filtered. And I've tasted them chill filtered and non-chill filtered. And their chill filtered stuff tastes better. Jenna was with me. I was. Yeah. Right. Yeah. You're even looking at the glass. People say, oh, but I'll make the mouth feel weaker. Again, the level of filtration that we're doing, that's not removed anything. No, you're getting char out. You're getting chunks of wood out of there, and that's it. Yeah, we're preventing. I do remember going to whiskey fest sometimes where people would put a little bit of water in something that was a really fat, oily malt, and it would get like cloudy almost. Well, yeah. And I mean, it's funny. I do sympathize with some of the higher end bar owners that would do that and then have to see the reaction from the customer base, like what just happened to my whiskey. The filtration that we would do just to stabilize these fatty acids and proteins, to stop them binding and causing that flock, that cloud. Because we can't afford to get any, we put our whiskeys over to Asia, we can't afford somebody to say, I opened that bottle of whiskey and it's all cloudy, I'm going to send it back. We've not got the volumes to do that. We want to make sure when it travels, it is presented the best we possibly can. Yeah. This is so good, isn't it? A little like the right amount of sherry. Whereas sister to celery, as much as I love Glendronach, it has a profile that's a little heavy on the sherry for my personal taste. Roger probably love it. Big sherry fan. I'm struggling with this 12 year old Glenglassaugh because I want it to be my armchair whiskey. I want to be sitting back in my armchair of an evening and just nosing that for an hour, sipping away on it for the next hour. I can't drink it too fast. It's like, slow down. But it's so easy. It does open up well though. I have actually poured it and left it for half an hour and come back. Even some more of that earthiness pops up a little bit more once it's going to open up a little bit. I applaud you for the non-age statement being the higher proof. I think that's something that we see so many non-age statements now and the decisions are obviously driven by the accounting department and not anybody who ever worked in production or blending. And that was Rachel's decision. Rachel's got full control of what she makes. She's not dictated to by upstairs. And even, don't get me wrong, when she first brought these samples together, she was taking this sound down to 46. Let's see what it's like there. And she's like, no, 101, take it up. So yeah, she had that decision and that was it. I like how different the two expressions drink. So sometimes you'll look at a portfolio and it will be, oh, well, this is the peded expression or this is just older. Whereas the flavor profile is vastly different. They're both delicious, but in very different ways. I think that that's going to appeal to, especially people that are getting in the Single Malts and are curious. It's nice to have two that are so different. I think so. It showcases the beach and it showcases the old school nature of distillery. I think even there, there's even some lovely storytelling within these two itself. But I'm going to say you're right. Even as the people who have taste, who like them, they've come and looked at the bottle and said, what's that? Is that Single Malts? I was like, oh, no, I don't want to drink some. And you pour it, it's like, is this what Single Malts taste like? Yeah, I haven't been to this distillery yet. This is on the kind of northeast coast of Scotland. This is like, basically from Elgin, 25 miles along that northeast, just outside the Cullen. Really close to BenRiach, then. I mean, BenRiach is on the south side of Elgin, essentially, right? As you're coming out of Elgin, going down to Speyside, it's BenRiach is like right on top of the road. You can't miss it. It's got huge sign painting on the side of it. I think that's a really interesting thing if you look at our three distilleries. I live in Elgin, so I'm three miles from BenRiach. I always call this triangle there. From BenRiach and Topps Speyside, you're driving 25 miles east into Glenglassa. Another 25 miles inland, you hit Glendronach and Glendronach back to BenRiach is another 45 miles. It's a lovely triangle. It's almost like the Brown-Forman Bermuda Triangle of whiskey. If you go in there, you might never go again. It's a great area, Scotland. There's so much Barleys growing up there. It's just a really beautiful area. Also, the landscape changes so quickly. If you're in Speyside, you're in that Spey Valley. It's more open, not so much mountains, just a nice open valley, green valleys. Then you hit Glenglassaugh, you're right in the North Sea. Then go down to Glendronach, I always call it that more typical short breadpocks picture of Scotland. The rolling hills, the highland cows, castles. Short breadpocks. I like that. The big short bread factory is near Elgin too, right? On the same road. I used to go to work in the morning, passing by that factory. I would be starving. You could smell the short bread. The Walker short bread factory. Those are so good. That's your armchair short bread of choice? I can demolish a few pounds of those. Oh, that was great. That 12 year. What else is going on at Glenglassaugh, then? We got a third expression. Yep. So we've been to the beach. I've taken you to the beach. We've walked back up to the distillery. Now we're going to walk the coast another two and a half miles to the town of Portsoy, an old ancient fishing harbour, 1630s. You go down to this old fishing harbour of Portsoy, it's like stepping back in time. It's like the old stone piers and jetties and harbour itself, the sail lofts, the warehouses, the ice houses for the fish back in the day, a huge fishing community. So I realize it's stepping back in time. In fact, a lot of TV's and films are actually getting filmed there as part of a location set because it's like the second part of time. You watch the Peaky Blinders. Oh yeah. So Peaky Blinders has been filmed in this harbour in Portsoy. It's going back in time. So with it being a more maritime little historical fishing village, Rachel maybe wants to try and capture that in the whiskey as well. So the town is called Portsoy. So let's do some port casks. Makes sense, doesn't it? And even all that fishing history there, let's maybe get a bit more of that smoke in there. So yeah, this is Peated Port. Peat Port and there's also some sherry casks as well. So I didn't know Glenglassaugh was running much Peated Run anymore. It's very small basically. We started off doing about one week a year, but walked out a little bit now. BenRiach does six weeks of the year. And yeah, especially with the plans we have going forward with this, we're probably up to maybe four or five weeks. I really love the package redesign. I was thinking the same thing. It's a shame that they're in boxes, honestly. I'm looking at these and I'm like, these are bottles you want displayed on your bar. These are gorgeous. Well, this is a funny thing. Before we sit in those, that Port Soya and I'll take you through the bottle. It took us a long time to actually get this bottle right. That's why we had the luxury of time to sit back and Rachel did her work. I was doing our work with the bottle. So the bottle shoulder, if you can't see it watching the podcast, but it's a lovely tapered shoulder. On that rounded shoulder at the top of the bottle, beautiful ripples. Yeah. And that ripples on the sand, on the sand in the bay. And it took a while to get that right. Sometimes it was too light, too heavy, too thin. So even there, it was a lot of work getting on, getting that perfect. It feels great in the hand, pours well, very tactile. Lovely aquamarine copper stopper layer, which again reflects that little bit of maritime influence. Lovely Glenglassaugh's stamp on the bottle. Yeah, the coin type of thing on the front. The wee medallion, just everything touches. But it's also got quite a traditional label. So it's contemporary and it's maybe bottle mold. But the label itself nods back to that tradition. It's not been too funky. One thing about using the boxes. Now, UK, Europe, Australia, they're not taking any secondary packaging whatsoever. So US and China are the only people to take that secondary packaging. When we did redesign this bottle, you can do this. You can find an old bottle of the old Revival, for example. Feel hand for hand, we reduced the bottle weight by 25%. Wow. Fantastic. There's over 30% recycled glass in this as well now. So again, we've got targets that we want to meet in Brown-Forman, but also SWA, Scots Whisk Association of Targets, we want to meet in that sustainability factor. And we've really hit the ground running. We've seen a lot of that with Scotch whisking in the last couple of years. People getting rid of boxes, tubes, going to lighter glass, lighter stoppers, that kind of stuff. So we're ticking all the boxes. Yeah. What's the proof on this is Port Soy? Port Soy, yeah. Again, Pete, Port, but Sherry, 49.1. But even there, the smoke is so integrated. It's a petered expression, smoked expression, but again, it's about balance. Rachel does an amazing job bringing balance to whisky. So in the nose, you know the smoke's there. And then you take that sip, it's probably, in my palate, about six seconds that that smoke comes in, and it's ba-ba-ba-ba-ba-ba-ba-ba-ba-ba-ba. It comes in, it hovers, it doesn't overtake, it then just almost stays, it just stays and hovers all the way through to the finish. And the podcast, again, just that little bit of red fruit in here. You can still get that little savoury element, which again is a real Glenglassaugh kind of thumbprint. I think the fruitiness makes it more accessible too for people that might be shy away from some petered expressions. The fruit kind of reminds you more of like that sweet fruit smoke from like a barbecue. It's balanced, tempered. It's got the brightness of the podcast and that dried fruit character of the sherry. It's got some pete. It's got like a sweet, cookied short bread-y, buttery biscuit type thing. This is everything I want in a Scotch whiskey. And actually the smoke, you know, smoke itself. This for me is very barbeque-y, you know, it's got that lovely barbeque smoke, you know, the sweetness of that running through it. Even the fruit, you know, there's a depth of fruit there which is rich but not heavy, you know, it's got a lightness to it. It's always very playful, I think, Glenglassaugh, it's got a real playful palate and it really takes you know. There's still some tropical character in the finish too, there's like a caramelized pineapple thing going on. Rachel actually calls it a charred mango. Charred mango. I was going to say grilled pineapple. Yeah, charred mango. Sometimes when I've sat in this a bit longer, you do get a little touch of black liquorice, but it takes a while for that to come out. And if you're sitting, open this up a little bit more. And again, that lovely little bit of red fruit. Again, it's not a port finish. You know, some you see a real thick one too. Yeah, it's always like a beautiful viscosity. Yeah, port can sometimes be a little heavy handed, but not the case here. I think the key is it's not exclusively port, you know, all things in balance, right? It's all plain. And Rachel's amazing at the balance. She even with Benriach, what she's done there with the cask and integrating the smoke and three, if not sometimes four different casks there. But no one screams and shouts. She's just amazing at bringing that balance to a whiskey. Yeah. Wow. So is this going to sit on the shelf at about the same price as the 12? Yeah, it'll be all in that same bracket. I think the Hyre BVs obviously maybe a few bucks higher there. The Pete is maybe because it's a lesser part of our production. Maybe see another couple of bucks. Yeah, Pete's usually a little more expensive. It's made to be drank. It's made to be getting people's lips. Yeah. That's what we want. That's great to hear. I mean, too often some new brand comes out and everything's just so precious and it's just they're going to copy whatever McCallan pricing is and assume it's going to work for them. That's just not the reality of the market. This whiskey is made to be drank. We see a lot of new distilleries that have started up and this is not their fault. The consumer coming in to buy their first launch of the whiskey, it's not even getting opened. It's getting stuck under our bed for the investment in 10 years time. This whiskey is meant to be opened and drank and enjoyed. It's what people want. This is older whiskey. This is higher proof whiskey. This is from a small distillery, a million liters a year. I mean, that's smaller than Kilhoman. That's really small. You're right. Actually, we couldn't make a million, but we're probably only making about 600,000. Yeah. Well, now that Ederdauer has two still houses, that's probably about that size, right? Kilhoman doubled the capacity. Well, it's about a million. But yeah, 600, 700,000 is where we sit, and that's just working Monday to Friday. Yeah. It's hitting all the right marks, right? Yeah. All three of these are incredible. They're just all so well balanced and just so drinkable and they're all delicious. You know, Stewart's brought up a couple of times what Rachel Berry makes, just truly stunning whiskeys and always has. Seamless. Seamless. And it's funny being out in the road with this because it's only been three months now, but there's not been one outright winner. You know, across the board, I'll ask, you know, what's your favourite? It's different every time. Or people just can't decide. They're all fantastic. I love the call to the gorse on the sand end. I think that's a touch though. Yeah. She's really nailed that. Yeah. And it is like walking to the beach. Every time I even know that sand end, it's like that walk to the beach, passing the gorse, crack a sea salt from the North Sea wind. Yeah. I think for me, I really enjoyed the sand end. I think that that was the standout. Yeah. I like the proof on it. I like the overall profile. It speaks to a bourbon drinker. It's a bourbon lover scotch for sure. And that combination of proof and those tropical, black Tony characters from American Oak, it makes sense. Yeah. That's what I'm drinking mostly. Maybe it's because it's the summer months I've been launching it. Maybe it's a more that summertime palette. I fully think I'm hoping that maybe the 12 will be my autumn palette and the Port Soy will be my winter palette. So we'll see how the year pans out. I'll just have to keep drinking more. But it's amazing. It's a really exciting time. And it's time for little Glenglassaugh to shine. It's been one of these hidden gems for so long. Yeah. This whiskey, too, besides just having what you were emphasizing about, that it would naturally appeal to scotch drinkers. I think it's to bourbon drinkers. It's crazy with the way bourbon prices just seem to be at, you know, up on the up and up and who knows where they'll end. I keep trying to get people to try single malts. I'm like, for a lot of people, the price point was what held them off from exploring it. I'm like, you have to pay so much for bourbon now. You should try some single malts. Yeah, you're paying that for three-year-old, four-year-old bourbon now. And it's not as good and not as complex. It's crazy the way, how pervasive the myth. It's kind of like the rum, all rum is sweet, so I don't drink rum. Or it's still just this this albatross, it seems like, for Scotch whisky, is that it's all smoky. I love that when that happens. And he's like, oh, yeah, so yeah, I don't like that smokiness. But that goes back to that, kind of as we all did, you know, jump in our father's cabinet, I've got that wee drum, you know. But yeah, I think, as I said, Glenglassaugh can open people's eyes. If we get that lick in the lips, we can open people's palates to what we do. And again, it will be good for everybody. Yeah. How big is the team at Glenglassaugh now, if only a couple of people are running BenRiach? Well, funny, we're actually hiring, if you want a job. We're looking for some new production staff. Well, I heard they're going to a four-day workweek in Scotland, so maybe. Just go and surf the rest of the day. Yeah. It's actually quite a good resurfing beach, Sand End actually, our warehouse guy, Robbie. Really? His both son and daughter, both UK championship surfers. Really? They're surfing Sand End. You ever meet Peter Curry, he works with Duncan Taylor, he's a big surfer. Yeah, yeah. He's only just up the road. I'll walk down to that beach, there's sometimes 20, 30 surfers in the water. Well, normally, it's October, November, December, so you need an 8 mil suit. Yeah. It's good fun. But I forgot your question. How many people are watching? Yeah. Well, how big is the team at Glenglassaugh now? Same. You're looking at three production, three warehousing, and a beautiful, beautiful home place to welcome people to. Yeah. All three places again. Everybody's come to Scotland. Yeah. Glendronach is the biggest of the three, right? Yeah. It was never affected by these closures in the Booms and the Bus. Glendronach has always been there. That was, I think, in 2008 when we bought Glendronach, the only two expressions that were available was a 12 and an old 33, which is a wooden tube. Even previously, Billy Walker, when he bought it, he thought, what do we got to do? Don't do anything. Let's go back to that old lineup that was there historically. We're almost just going to try to recreate that old lineup and bring it into the modern shelf space and continue to do so as well. Always sherry. We've been using a little bit of port in there. We've got a new port especially, which is lovely. Yeah, that is. It's a nice one. Glendronach actually means the Valley of the Brambles. Brambles are blackberries, Valley of the Blackberry. I think that's why I like the port in Glendronach's portwood. It has got that more blackberry, slightly sweeter fruit note in there. But you can't touch Glendronach for that heavy sherry weight. If you mention it, it's a monster, it's a monster. Yeah, known for it too. I mean, it's what people expect from the brand. So it's a, port's been, if anything, a tougher sell with it. For as much as it's brought balance to Glendronach, in my opinion, it's just not what people are looking for with Glendronach. Yeah, but sometimes, again, I know myself, for me, got a big, rich Glendronach as my late night sipper. And maybe it is more autumnal. But if I want something in this warmer months, I'll go to the portwood for that. Yeah, yeah, that's a good point. All right, cool. So that's the relaunch of Glenglassaugh. Is it a relaunch? Is it a rebirth? Let's call it a coming of age of Glendronach. A coming of age. It really does complete that family. And if you look at the family we have of three distilleries, we'll get everything there and it's all done to, I think, amazing quality. Yeah, I mean, no matter what you like in Scotch whiskey, you can find it in these three weather. Even if you are a big peat head, look at the Smoky 10 and the Smoky 12 on those BenRiachs. Those are great. I've talked about one of those at least on here before. I mean, I love those, but you get Smoky stuff with BenRiach, you get beautifully balanced, honeyed, fresh orchard fruit stuff with BenRiach. You get this cool coastal character with Glenglassaugh, the big Sherry Bombs with Glendronach. There's really something for everybody. Well, I'm going to put you guys in the spot because it's great getting feedback just with this. So capture what you think you've just had with Glenglassaugh, just in a couple of sentences. What's that bringing to the party? I love that the three expressions are so different, so there's a depth of character there. I think with The Sands End it absolutely, I've read a lot that it captures a terroir, a maritime character. I think it really does express the freshness that you were emphasizing. If there's that plant that's Vanilli and Lactoni, then some real thought and care went into parrying the bourbon cast to capture that carryover. Ask Jeff, I dragged him all over Fife until we found a gorse next to the side of the road so he could smell it. Because he didn't believe me. But yeah, I think care was definitely put into this, and I think the resulting liquids are pretty exceptional. I will say, as mentioned earlier, we need to be wary of the use of the word craft. But with Glenglassaugh, this is a craft Scottish distillery. This is an old school distillery with old school character that authentically captures its sense of place. I really love the fact that they are bottled at higher proof. As a guy that tastes high proof spirit samples all day, every day, maybe I'm just more used to it. But I think this is the future of Scotch. If you're going to get bourbon drinkers and any drinker to understand, in my opinion, the unmatched complexity in a well-matured Scotch whiskey, you need to at least offer them something they're looking for, which I think is slightly higher proof. Yeah, I would second everything they just said and add on that they're just beautifully balanced. They drink elegance. They're very elegant spirits and there's something for everyone here. Do you get the wine cast character out of them in these fortified wines? I mean, Jenna was a wine manager for us for many years. That's what I was interested about. Even that kind of earthiness or the Miami character, that savory element even against that fruit. I like a wine pilot's opinion in this, actually. I think you can definitely attribute a lot of the fruit and the red fruit characteristics that we mentioned earlier, that you mentioned earlier, to the wine casks, for sure. But they're just delicious. They're very good. They're really good. My job is easy. Yeah. She doesn't like a whole lot of scotch that I drag over here. So yeah, scotch has been the one thing. It's been a slow burn for me and I have not. I mean, and I've mentioned this on the podcast before. The heavy peat is just not, I mean, we already touched on that. It's not my particular style, my personal taste, but these were just so good. We've got all our signatory casts for the year. Just landed at Winebow this week and including one of them is a 93 Glen Keith. I'm going to bring them all here in a couple of weeks and we'll taste them all on the podcast. When I bring those, they're all cast strength and Jenna normally makes these gross faces at them and doesn't like them at all. But these are pretty impressive that you love these so much. These are so good. And the reason I've just poured another one is just to go back. Sometimes it's nice to go back after you've put your palate through a bit of pressure, even with the high ABV of the smoke. Now, I'm not even going to say anything. That sap, we've poured the sand end again here and even just that fruit again, just opens up even more. The sweetness opens up even more. When you mentioned the unique cask character, I can't remember the last time I heard somebody utilizing Manzanilla. So I'm glad you poured some because I'm like, I might need to revisit and think about that as I try it. That's a lovely little touch and that was again, Rachel working years ago to try and bring that in. We did an Enderdower in a Manzanilla a few years ago. That was really something else. It showed a lot of that salty character. Stewart, thanks for these wonderful pours and thanks for your time today. This was awesome. Always great to see you. It's great to be back. Again, Binny's is always a place I've remembered. Fifteen years possibly is the first time I walk through the doors and even the Chicago sales are always a fun place in my heart. So I'll be back. Bring some Isle of Milt Cheddar next time you come back. This does remind me of those. Remember how often I would ask you about, you know, the really old Irish whiskeys? Yes, I love that. I'm saying what I love that tropical fruit pear. And I'd be like, yeah, I got to go buy like an 18 year old bush mill or something. This captures that in a non age statement whisky. That's super cool. Add 101 proof. Well, that's wild. We do have to promote, you know, responsibility and responsible drinking. But that is also very sessionable. You get a fine buddy from the table. That's yours as well. Just maybe just popping that cork and leaving it off for a while. So these English guys are looking for 3.2 beers and these Isle of Mull guys are like, oh, we got a nice session of 101 proof whisky. Yep. And there you have the difference between the countries. There you go. Listeners, thanks for tuning in this week. We hope you enjoyed it as much as Jenna enjoyed the scotch. We'll be back in your feed with something different next week. It's been fun. Send us a question if you have it. Comments at binnys.com or hit us up at Binny's Bev on the social media platform of your choice. We'll see you next week. I'm Pat. I'm Roger. I'm Jenna. And I'm Stewart Buchanan from Glenglassaugh, Podcasts Shows barrel-to-bottle-the-binnys-podcast Stewart Buchanan - Global Brand Ambassador for Glenglassaugh, BenRiach and Glendronach Copyright © 2025 Apple Inc. All rights reserved.Terms of ServicePrivacy PolicyContact UsResources and Help