Gavin Linde interviews Peter Currie of Shand Import about his 25 years in the whiskey industry. Peter Currie discussed his journey, beginning with following his father into the industry, working for Line Whisies, and then spending eight years at Springbank Distillery where he was involved in all aspects of production and eventually became the sales and marketing director. He then moved to California in 2012 to work with Duncan Taylor before co-founding Shand Import.
They explored the evolution of the whiskey market and pricing since the early 2000s, with Peter recalling selling rare bottlings for what were then considered high prices, and how collecting was initially driven by personal preference rather than investment. The conversation also touched on the shift from one-way communication to online forums and the impact of increasing global demand, particularly from Asia, on prices for vintage whiskies.
Peter also explained the appeal of independent bottlers, describing them as offering a taste of the individual “ingredients” that go into distillery blends. He shared memorable whiskey experiences, including tastings in St. Petersburg and Moscow, and evenings in Bordeaux and Singapore, emphasizing the enjoyable social aspect of sharing whiskey and the nostalgia associated with older bottles.
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[SPEAKER_00]: Welcome back everybody to another fun edition of the Rolex Whiskey podcast.
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[SPEAKER_00]: Today we have a gentleman on here continuing with amazing Whiskey passion and guys I love spending time with and who also I am sure we’ll learn more about some amazing Whiskey and this podcast with out further ado Peter Curry.
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[SPEAKER_00]: Welcome to the show my friend.
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[SPEAKER_00]: How are you?
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[SPEAKER_00]: Yeah, I’m good man.
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[SPEAKER_00]: How are you?
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[SPEAKER_00]: You know, since I saw you in Vegas a few weeks ago, that’s all good.
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[SPEAKER_00]: Earring up, gearing up for Hong Kong, into the month for the whiskey show over there.
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[SPEAKER_00]: So I’m kind of excited.
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[SPEAKER_00]: Oh, nice.
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[SPEAKER_00]: Yeah, I’ve not been to Hong Kong for a few years used to be.
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[SPEAKER_00]: I’ve never been so I’m pretty excited.
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[SPEAKER_00]: Do you want to you want to tell the listeners quickly before we jump in like who you are or what you do and shit like that?
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[SPEAKER_01]: So, my name is Pete Curry.
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[SPEAKER_01]: I am one of the owners of Shand import.
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[SPEAKER_01]: So, we’re an importer of Scotch whisky, Tequila, Mescal, Genconiac, you know, whole portfolio of craft spirits.
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[SPEAKER_01]: I’ve been in the whisky industry for about twenty-five years.
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[SPEAKER_01]: I’ve followed my dad, my dad worked for Gordon McFail in the nineties and then after I finished university, I got a job at Lothfine whisky, he’s in a variety.
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[SPEAKER_01]: and worked there for a couple of years before moving down to Campbell Town where I got a job working for spring
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[SPEAKER_01]: and the bottling hall and then sales and marketing and the bench league became the sales and marketing director and I was there for eight years before you and Shannon and his wife Moji who wouldn’t dunk in Taylor Scotch whiskey asked me and my family if we wanted to move from Campbell town to California.
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[SPEAKER_01]: So we upsticks and came out here in
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[SPEAKER_00]: So wait, I’m going to do some quick math.
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[SPEAKER_00]: That was twenty twelve.
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[SPEAKER_00]: You worked as Spring Bank for eight years before that.
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[SPEAKER_00]: So let’s say starting in two thousand and four.
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[SPEAKER_00]: So I mean.
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[SPEAKER_00]: Scotch whiskey back then was not the Scotch whiskey that we see now Springbank wasn’t back then what Springbank is now it was like amazing whiskey but like outside of I’m sure lots and lots of people who loved it there wasn’t a huge audience am I correct incorrect it wasn’t appreciated like it is now
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[SPEAKER_01]: Yeah, I would disagree with that.
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[SPEAKER_01]: I think Springman has always been in huge demand.
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[SPEAKER_01]: I mean, when I joined Springman in two thousand and four, we had just ended the year.
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[SPEAKER_01]: So the distillate has been shut.
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[SPEAKER_01]: I think until it was a eighty to eighty seven or something.
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[SPEAKER_01]: And so all the whiskeys they were bottling before then were from the sixties.
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[SPEAKER_01]: you know so that’s the spring bank twenty one year old which was a legendary bottling and they just on the millennium series which was the twenty five thirty thirty five forty forty five sixty
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[SPEAKER_01]: You know, and even by then, we were everything was allocated.
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[SPEAKER_01]: We just, we just say, wow, okay, you know, it was like it was like three thousand cases for the US, two thousand cases for Germany, two thousand for Japan, you know, a thousand for Sweden, it was just so only because in two thousand and four, like I was still doing restaurants and like clubs here like in San Diego and like I never saw a spring bank.
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[SPEAKER_00]: anywhere ever because there wasn’t really meant many Scotch whiskeys on any barmen who other than like the regular glands and the Johnny Walker’s and stuff like that.
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[SPEAKER_00]: But Springbank was a force to be reckoned with like I had no idea like that’s why I was like oh man like I feel like this whole thing didn’t get kicking until two thousand and twelve.
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[SPEAKER_00]: But Springbank already just was one of those original like pillars of the Scotch whisky as far as demand allocation etc.
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[SPEAKER_01]: Yeah, I think I was actually just discussing this with Brett Pontoni at Benes and I did my first Benes whiskey festival in two thousand and four and we did a spring bank tasting that that evening.
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[SPEAKER_01]: You know, there was still huge demand for it, but I think just the retailers like specs and Benes and K&L, you know, they snapped up all the stock as soon as it hit the market.
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[SPEAKER_01]: And you know, so they were at the very forefront of it in the U.S.
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[SPEAKER_01]: and they had the customers.
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[SPEAKER_01]: And then even when I was at Lafayne, whiskey is in two thousand and one, two thousand and two.
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[SPEAKER_01]: Most of the packages we were shipping were bottles of spring bank that were going to customers in the U.S.
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[SPEAKER_01]: I can still, it was all the guys, like the plowed guys, like it’s silver and Doc McCoy, you know, the old school.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: Electers.
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[SPEAKER_01]: And yeah, they were the ones that were buying old.
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[SPEAKER_01]: I mean, they used to fool me asking for, you know, a new batch, whatever strength.
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[SPEAKER_01]: And they would have the information in, you know, Missoula before we had it in, in, in, in very, that’s why.
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[SPEAKER_00]: I mean, I had no idea because honestly, like spring break didn’t come into my life until later.
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[SPEAKER_00]: And I was like, wow, this is like a historic piece of, of whiskey history.
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[SPEAKER_01]: Yeah, I think Michael Jackson called it the Rolls Royce of Whiskey’s
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[SPEAKER_01]: in his book in the late nineties.
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[SPEAKER_01]: And you had, I mean, it’s the kind of thing like when he went before he had the whiskey exchange when he was a collector, the three distillities he collected were McCallan, Spring Bank, and Bullmore.
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[SPEAKER_01]: You know, they were the, they were the thieves that were the most so after way before art beg or, you know, Portland or Glendrona, and the distillities that are popular now, it was Spring Bank, Bullmore, and McCallan were the kind of the pinnacle.
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[SPEAKER_00]: That’s awesome.
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[SPEAKER_00]: So then you come, so you come to California with the family in, in, in, in, in, in, in, what’s the, what’s the, what’s the, what’s the, what’s the whiskey climate like, what do you, you know, when you hit California, what’s that like, we built, I had built up relationships with a lot of the buyers, you know, we were in.
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[SPEAKER_01]: like this is the buyer’s fix, the buyer binies, you know, David or GKNL, like these guys were, these guys have all come to been coming to Campbelltown and has visited Spring Bank and I’d built a relationship with them.
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[SPEAKER_01]: So, and I think we’re still friends today with all of them.
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[SPEAKER_00]: Yeah, I mean, I was just like the world in two weeks ago, it was pretty cool.
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[SPEAKER_00]: I mean, I see him on a regular basis.
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[SPEAKER_00]: Ish, you know, had random events, but I mean, shit, I didn’t realize he goes back that, you know, he goes back.
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[SPEAKER_00]: Yeah, exactly.
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[SPEAKER_01]: So these guys, you know, by then, it was the early days, like the, the Illa festival had been up and running the Camel town festival had just started, you know, we built, we opened Glen Gail Distillery in two thousand and four.
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[SPEAKER_01]: So we had a lot of buyers and kind of whiskey club guys came over for that for the opening.
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[SPEAKER_01]: Brett from Benny’s, you know, the, the Dundee Dell and Omaha, like they were all bringing groups over every year.
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[SPEAKER_01]: and travel and run to the facilities, but it was much more relaxed.
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[SPEAKER_01]: It was less intense, you know, that we hadn’t got to the online forums.
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[SPEAKER_00]: Oh, and then, I mean, like, tell me what’s, you know, what would pricing be like back then compared to what pricing is now?
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[SPEAKER_00]: Five times, three times, ten times.
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[SPEAKER_01]: Yeah, I mean, we were silly.
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[SPEAKER_01]: When I was at Wolfgang Whiskey’s, you know, I can remember selling, you know, Boona having all the Quintin’s, nineteen, sixty-eight was about ninety pounds of bottle, Douglas Wang, Artbeg, Ferry One, and Braura were about a hundred and ten of bottle.
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[SPEAKER_00]: You know, which I tell people, like, even back then, like, it was a lot of money because you, like, you just didn’t associate, like, whoa, like, why would I spend more than fifty bucks?
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[SPEAKER_00]: You know, I mean, it’s going to drink it and have a good time.
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[SPEAKER_00]: I mean, there was no, there was no upside in value.
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[SPEAKER_00]: So like a lot of those original investors, if they, when they were to collecters, when they first found something, they were just by cases of it.
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[SPEAKER_00]: Because financially, it wasn’t like today trying to buy cases of it.
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[SPEAKER_00]: Very different.
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[SPEAKER_01]: Yeah, exactly.
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[SPEAKER_01]: No, you’re, you’re spot on.
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[SPEAKER_01]: I mean, it’s, it’s the collecting back then was just mostly what people liked.
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[SPEAKER_01]: You know, they would taste the ass, something like, something like whiskey fest.
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[SPEAKER_01]: Yep.
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[SPEAKER_01]: You know, people would try a catenheads, whatever, or a, a Douglas Lang, or a, a signature, single casket, pumpkin tailor, and go, yeah, I really like that.
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[SPEAKER_01]: Can I get a case?
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[SPEAKER_01]: And it was, you know, maybe one or two to drink.
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[SPEAKER_01]: And I feel to keep for longer term as an investment.
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[SPEAKER_01]: So no, definitely was more a for you.
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[SPEAKER_01]: You can argue a lot of those whiskeys were on their value at the time.
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[SPEAKER_01]: Yep, you know, it was pretty hard to make a living in the whiskey industry.
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[SPEAKER_01]: At that point, the big volume was all in blends, you know, distilleries didn’t tend to do a lot with their single months, the bigger companies because because the volumes weren’t there and the value wasn’t there, you know, so it’s definitely been a changed industry.
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[SPEAKER_01]: But the enthusiasm was awesome.
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[SPEAKER_01]: And it started kind of across the board.
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[SPEAKER_01]: There was whiskey clubs coming out of Germany, you know, Limburg Festival was already up and running.
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[SPEAKER_01]: You had groups of guys like the, like the plowed guys, like the LA Whiskey Society guys, you know, and there was a similar groups in Sweden, Norway, Japan.
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[SPEAKER_01]: And so the kind of interest was global and everybody was looking for that, you know, for good casks and for good quality bottlings.
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[SPEAKER_01]: And as you say, the prices were affordable.
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[SPEAKER_01]: But it was a fun time.
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[SPEAKER_00]: Well, yeah, you were drinking stuff that was just a different part of the whiskey history.
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[SPEAKER_00]: And this is like, you said, you said, like, pre online.
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[SPEAKER_00]: It was also like, pre a lot of computers in the distilleries.
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[SPEAKER_01]: I think when I was at law fame with skis in the two thousands, they think we’re the first online store.
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[SPEAKER_01]: You know, dedicated to whiskey and then the whiskey exchange came just after probably Royal Mail Whiskey’s about the same time as well.
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[SPEAKER_01]: But it was definitely before forums.
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[SPEAKER_01]: You know, it was a one-way conversation.
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[SPEAKER_01]: I remember then the news letter at Lockfine Whiskey’s Discoch by Scoorview and sending out, you know, and you never got any feedback until the order started coming in.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: And if you ever get a chance, they’re definitely worth looking up the Scottish whiskey reviews from
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[SPEAKER_01]: from Richard Johnson at Loffing Whiskey’s, but just a treasure trove of kind of inside gossip.
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[SPEAKER_01]: I guess it’s a precursor of what is now the Whiskey sponge?
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[SPEAKER_01]: Yes, a lot of kind of inside jokes and yeah, just kind of taking the pest a bit.
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[SPEAKER_00]: No, but I mean, so, okay, so you get here in, in, in, in, in, in, in, in, in, I say, yeah, yeah, you get to California.
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[SPEAKER_00]: I’m here, too.
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[SPEAKER_00]: And now your role is to build out the market or support the market or a little bit above.
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[SPEAKER_01]: Yeah, so at the time, I was working with Duncan Taylor.
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[SPEAKER_01]: You know, you had hired me to move over here and manage the market.
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[SPEAKER_01]: And Duncan Taylor was with anchor, which had been well price imports with Henry Price and Steve Fox.
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[SPEAKER_01]: And then Henry sold up to anchor, which is now hottling in coal.
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[SPEAKER_01]: So Duncan Taylor was part of their portfolio, they were the emporters, and they had also just taken on investment from Betty Brothers and Rudd, who were also doing independent bottlings.
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[SPEAKER_01]: So we quickly decided we would go our own way.
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[SPEAKER_01]: And so that’s from myself, Moji Shand and Yuen Shand decided that they wanted to sell Shand import.
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[SPEAKER_01]: So probably the job I was originally hired for changed pretty quickly.
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[SPEAKER_01]: So we now had our own import license.
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[SPEAKER_01]: We had to start, you know, doing label approvals and setting up distribution and building pallets and driving the forklift and, you know,
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[SPEAKER_00]: Yeah, doing whatever it takes to get, you know, you got the product in, you got to get, I mean, you know, obviously like you said earlier, you had some solid solid relationships, you know, with the bendies, the specs, the K&Ls of the world.
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[SPEAKER_00]: So it’s like you have an audience and now, you know, I kind of think it’s cool.
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[SPEAKER_00]: You have your
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[SPEAKER_00]: You know, it’s yours.
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[SPEAKER_00]: You know, it’s your guys, you know, putting on some other distributor.
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[SPEAKER_00]: It’s like you’re more in control.
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[SPEAKER_00]: Obviously, you have to work a way different angle because you have to do all that stuff.
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[SPEAKER_00]: But also the reward to nicer is it’s more of a personal, you know, achievements.
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[SPEAKER_01]: Yeah, I think, I mean, the one we got a massive amount of support from you and and and Dunkin Taylor coming out the gate, you know, I think that the first like fifteen tasks we imported words, you know, there was a McCallan, McCallan, twenty eight and a McCallan, thirty five.
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[SPEAKER_01]: There was an art bag.
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[SPEAKER_01]: There was a sherry butt of spring bank.
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[SPEAKER_01]: You know, like it was
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[SPEAKER_01]: We cherry picked the best.
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[SPEAKER_01]: The best past.
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[SPEAKER_01]: You know, we got some, we got some amazing old boomers for a nineteen year old, and I think I’d a nineteen, nineteen, nineteen eighty two.
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[SPEAKER_01]: So we got some unbelievable tasks, which when you’re coming out of the gate, definitely helps, you know.
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[SPEAKER_01]: And then you’re back when you’re trying to get people to set up accounts and fill in paperwork, it helps if you’re saying, look, if you do this, you’re getting, you’re getting some theoretical mechanics and some twenty-five year old spring bank.
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[SPEAKER_00]: So yeah, that was the hook that we used to to get these accounts out because because in two thousand and twelve thirteen fourteen, I mean, you know, McCallan’s always been in in the game, you know, in in the popularity and stuff like that, but like I, you know, I got in because
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[SPEAKER_00]: You know, the McAllen’s thirties were being allocated tremendously.
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[SPEAKER_00]: So you guys coming in with McAllen thirties was probably like a really like, oh shit, I’ll sign that paperwork really quick.
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[SPEAKER_00]: People want McAllen thirties and obviously I’m just going to make a general assumption.
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[SPEAKER_00]: You were pricing was better than the McAllen’s thirtie year pricing for a McAllen.
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[SPEAKER_01]: Yeah, it was, I mean, even though we were at a single cask and cast strength, I think we were still coming in, you know, below that price.
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[SPEAKER_01]: But it was around that time when we started really seeing, you know, the big, like the deep pockets coming from Singapore and Hong Kong.
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[SPEAKER_01]: And, you know, I remember we did an event with the DFS, DFS, duty fee, Singapore, you know, the airports.
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[SPEAKER_01]: They were doing high roller events and Singapore.
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[SPEAKER_01]: the minimum price of bottle was like twenty thousand dollars.
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[SPEAKER_01]: And so everybody was kind of doing like bespoke products for them.
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[SPEAKER_01]: And that’s actually when we started putting the nineteen six today in Macau and into, you know, into fancier packaging and spending more on the cancers and wooden boxes.
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[SPEAKER_01]: And yeah, that was that was right at the point that there was a, there was a big jump in price.
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[SPEAKER_01]: And I think these casks were getting
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[SPEAKER_01]: It was definitely a shortage.
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[SPEAKER_01]: The facilities weren’t selling casks as much and people were, you know, we’re looking about for, um, not just McAllen, but anything from the sixties, the price jumped substantially.
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[SPEAKER_01]: And, and early seventies, probably with the Caprodonic Seventy twos, I’m trying to go as with Pile and Park, sixty eight and seventy two with Abuna having nineteen seventies.
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[SPEAKER_01]: So that’s when that stuff all, you know, went from being
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[SPEAKER_00]: four hundred a bottle suddenly it was you know two-three grand and but it’s it you know the people come to me all the time like oh do you think that bobbles worth it do you think that one like everything is worth what someone’s willing to pay for it that’s just the bottom line
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[SPEAKER_00]: There’s, I get this worse on these things.
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[SPEAKER_00]: It’s, you know, I know that prior to two thousand and four and before that, there was a suggested retail price and for the most part, that’s what bottle sold for.
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[SPEAKER_00]: You know, we’re talking about those ninety hundred hundred and ten, but there’s no reason why a hundred and ten dollar bottle can’t sell for two grand if that’s what the market dictates.
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[SPEAKER_00]: So what it is.
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[SPEAKER_01]: Yeah, I mean, it’s definitely, there is an aspect of people want to spend that money.
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[SPEAKER_01]: That’s one thing, I don’t think it’s taken into account.
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[SPEAKER_01]: Like, if you’re buying a retirement gift for somebody that was born in nineteen sixty eight and, you know, the company or the family or whatever, they have a whip round and if they’ve got five thousand dollars, they want to spend.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: So they want to buy something unique and something special for their grandfather, father, brother colleague.
16:31.106 –> 16:34.411
[SPEAKER_01]: You know, and that’s the thing, if you don’t have something on the shelf, you’re not gonna get that business.
16:36.037 –> 16:38.338
[SPEAKER_00]: And that’s another great point.
16:38.398 –> 16:41.000
[SPEAKER_00]: It’s like, because people say, oh, I walk into these stores.
16:41.620 –> 16:44.322
[SPEAKER_00]: And I feel like if like a museum, the product doesn’t sell.
16:44.362 –> 16:46.263
[SPEAKER_00]: And I’m like, no, I know these store owners.
16:46.784 –> 16:48.445
[SPEAKER_00]: It’s just the right person hasn’t come in.
16:48.465 –> 16:51.747
[SPEAKER_00]: There’s a great store here in Maya who has a lot of crazy stuff.
16:51.767 –> 17:02.253
[SPEAKER_00]: And I always talk to him and he’s like, yeah, you have to understand, I’m just stone throw away from the top doctors, the top plastic surgeons, the top financial guys.
17:02.333 –> 17:04.595
[SPEAKER_00]: Like, they walk in, they just want the bottle.
17:05.335 –> 17:07.816
[SPEAKER_00]: They’ve already made peace on them in the finance part of it.
17:08.156 –> 17:11.798
[SPEAKER_00]: They’re going to pay for that because it’s something special that they want to give to somebody.
17:12.639 –> 17:14.940
[SPEAKER_01]: Yeah, I mean, they gave it to K&L.
17:15.240 –> 17:19.202
[SPEAKER_01]: Funds me takes me all the time saying, you know, some of these just commend they need that name to be what?
17:22.699 –> 17:38.319
[SPEAKER_01]: So, you know, it’s again, it’s a birthday year, it’s an anniversary, it’s one something special and, you know, having a single cast where you can see, like, this is the date, it’s the still, this is the date, it’s bottled, this is the cast number, we only got a hundred and twenty bottles that people love that.
17:39.328 –> 17:42.130
[SPEAKER_01]: People love that in two thousand and one when I work at Lotheng Whiskey.
17:42.170 –> 17:45.812
[SPEAKER_01]: You know, it was, it was the easiest thing in the world to sell.
17:46.413 –> 17:55.438
[SPEAKER_01]: So yeah, having bottles that at that price and the bottom line is if the prices hadn’t gone up, everybody would have sold out twelve years ago, fifteen years ago.
17:55.458 –> 17:55.879
[SPEAKER_01]: Exactly.
17:56.199 –> 17:58.761
[SPEAKER_01]: Yeah, you know, and so it is a way of putting the brakes on.
17:58.781 –> 18:00.242
[SPEAKER_01]: Now, I think
18:01.162 –> 18:05.489
[SPEAKER_01]: I would also add to that that we have a massive range of whiskeys.
18:05.509 –> 18:08.253
[SPEAKER_01]: It’s a really good value that are affordable and can be drunk.
18:08.273 –> 18:13.480
[SPEAKER_01]: I think people don’t need to get full more or think they’re messing out on something.
18:13.500 –> 18:15.543
[SPEAKER_01]: There is plenty of other good whiskeys in the market.
18:17.194 –> 18:19.537
[SPEAKER_01]: every day drinking an affordable pricey.
18:19.637 –> 18:26.164
[SPEAKER_00]: I tell people like my future bar with everything that I want open it’s just going to be independent botler’s bottles.
18:26.905 –> 18:35.355
[SPEAKER_00]: Because those are just like unique iterations of amazing whiskey from amazing distilleries and way more exciting to me.
18:35.375 –> 18:35.415
[SPEAKER_00]: Me.
18:36.716 –> 18:39.298
[SPEAKER_00]: then the core stuff that’s generally off it.
18:39.338 –> 18:42.941
[SPEAKER_00]: And I’m not talking about like, nineteen sixty-eighths in nineteen seventy-two’s.
18:43.281 –> 18:50.026
[SPEAKER_00]: I just feel like I’ve always been attracted to the independent bottling bottles because of their uniqueness.
18:50.446 –> 18:55.490
[SPEAKER_00]: Yet their homage to the original distillery that put that in the barrel.
18:56.150 –> 19:15.207
[SPEAKER_01]: Yeah, I think this is closest you can get to drinking in the warehouse at what you feel at ease, you know, as a single cab friend, you know, I open bottles all the time and it just reminds me of a doneage warehouse at Glendrona or one of the warehouses, you know, the number one vaults and bullmores, you feel like you’re there.
19:16.425 –> 19:20.708
[SPEAKER_01]: And with a single cast cast strength, you know, and that’s why I love about them.
19:20.908 –> 19:25.911
[SPEAKER_01]: I think the hard thing is for a lot of retailers and bars is that they feel there too much of a hand sale.
19:26.994 –> 19:38.362
[SPEAKER_01]: Yes, you know, and as I get even from whiskey bars like seven grand, you know that they can you can get that feedback all the time or we’ve always got to explain to people what it is and that’s the one thing I’m seeing.
19:38.422 –> 19:46.108
[SPEAKER_01]: I think a lot of you know, a lot of retailers and even across the US are kind of stepping back from that.
19:46.148 –> 19:55.555
[SPEAKER_01]: They just want to stock up on products that sell through whether that’s bourbon, tequila, you know, scotch, whatever it is, they want stuff that’s sold without them having to actually
19:56.452 –> 20:10.398
[SPEAKER_00]: But you know, I think that’s interesting because now we’ll go back in history again, like, two thousand and four, you know, a whiskey list at a restaurant or bar in America other than maybe New York or Chicago was very sparse on the whiskey.
20:11.237 –> 20:15.661
[SPEAKER_00]: You know, there’s maybe like, I don’t know, three quarters to one page of whiskey.
20:16.242 –> 20:21.227
[SPEAKER_00]: And then in two thousand and twelve, when you came here, maybe you were up to like two pages.
20:21.867 –> 20:24.530
[SPEAKER_00]: Now you walk in and it’s a book of everything.
20:25.350 –> 20:33.778
[SPEAKER_00]: And the person behind the bars, interesting with that feedback, because like, there’s no way that they’ve kept touching on everything and how it works and how to sell it.
20:34.379 –> 20:35.560
[SPEAKER_00]: You know, so yeah, cool.
20:35.780 –> 20:50.309
[SPEAKER_00]: I’d rather someone just come in and order something stock standard of the back than I don’t have to talk about, but you also have a book full of whiskey that that’s kind of like your stick and why people come to your whiskey bars in twenty twenty five is like, oh my god, I want a million choices.
20:50.349 –> 21:03.037
[SPEAKER_00]: Now for me, who used to run these kind of things, I get mind blown because I’m like, holy shit, like a bartender can at a bar like seven grand can have a multi thousand dollar tab.
21:03.697 –> 21:06.159
[SPEAKER_00]: at the end of the night without really serving any food.
21:07.079 –> 21:09.541
[SPEAKER_00]: There was never that class.
21:09.581 –> 21:18.347
[SPEAKER_00]: Back in the whole days, you’d be lucky if you got a glass of wine and a cocktail and a martini and maybe a beer out of the list.
21:18.387 –> 21:20.408
[SPEAKER_00]: Now you’re like, oh yeah, that part has seven thousand dollars.
21:22.602 –> 21:31.065
[SPEAKER_01]: You know, I think we’ve seen it now with Tequila and Mescal as well and and probably bourbon came in between, yeah, where, you know, the bars really went.
21:31.105 –> 21:34.386
[SPEAKER_01]: And if I’m apparently honest, this is a Japanese thing.
21:34.426 –> 21:44.029
[SPEAKER_01]: Like I remember going to Japan in two thousand and four, you know, every Japanese bar had like seating for six people, but it had six hundred different single moths behind the bar.
21:45.830 –> 21:46.250
[SPEAKER_01]: You know, and so
21:47.765 –> 21:57.069
[SPEAKER_01]: They really lean into this kind of idea of going super deep on stock and having a unique offering for everybody.
21:58.529 –> 22:00.750
[SPEAKER_01]: And then I think we’re seeing it with bourbon and mezcal.
22:00.790 –> 22:06.913
[SPEAKER_01]: And but let you see it, I think it’s probably quite hard, unless you have that bartender that’s been there for twenty five years.
22:08.822 –> 22:13.824
[SPEAKER_01]: You know, with the turn and staff and with COVID in between times, there’s probably not the left.
22:13.844 –> 22:25.008
[SPEAKER_01]: I actually knows what’s sitting behind, you know, if you go to earth three deep, if you go somewhere at the time or shanter and you go to earth three deep, you know, you you find perils.
22:27.047 –> 22:27.587
[SPEAKER_00]: Well, it’s great.
22:27.607 –> 22:30.489
[SPEAKER_00]: You’re like, for me, like, you know, I spent a lot of time for work in New York.
22:31.109 –> 22:32.970
[SPEAKER_00]: Tommy’s guys at Fine and Rare.
22:32.990 –> 22:35.011
[SPEAKER_00]: And it’s obviously not called Fine and Rare anymore.
22:35.411 –> 22:37.792
[SPEAKER_00]: But like he has this guy named Louis that’s been around forever.
22:37.832 –> 22:40.633
[SPEAKER_00]: And Louis knows almost every whiskey in the whole place.
22:41.034 –> 22:42.434
[SPEAKER_00]: And there’s hundreds of them.
22:42.474 –> 22:43.395
[SPEAKER_00]: If not thousands.
22:43.875 –> 22:46.896
[SPEAKER_00]: But like, I’ve never met anyone very rarely, not never.
22:47.336 –> 22:51.939
[SPEAKER_00]: I’m very rarely met anyone else that’s done that I’ve met amazing bartenders.
22:52.239 –> 22:54.420
[SPEAKER_00]: But the stuff that they knew was more like,
22:55.160 –> 22:59.424
[SPEAKER_00]: If they stuff they’d been around more recently and not dug a little deeper back there.
23:00.345 –> 23:04.269
[SPEAKER_00]: So, you know, it’s it’s almost overwhelming now some of these whisky lists.
23:05.510 –> 23:07.332
[SPEAKER_01]: Yeah, where does it go?
23:07.412 –> 23:10.775
[SPEAKER_01]: And again, that’s that, you know, I guess like we’ve
23:12.365 –> 23:17.650
[SPEAKER_01]: We had the kind of old school scotch guys who did know every single cast.
23:17.850 –> 23:26.837
[SPEAKER_01]: And some of them still get in touch with me saying, you know, can you get me another bottle of Duncan Taylor cast four five six eighty two that was bottled in two thousand and six.
23:27.298 –> 23:30.140
[SPEAKER_01]: You know, don’t you be like, oh, no, that’s that’s long gone.
23:30.300 –> 23:32.262
[SPEAKER_01]: Like some of these guys get right into it.
23:32.902 –> 23:34.904
[SPEAKER_01]: But then we then we had the kind of bourbon movement.
23:36.046 –> 23:38.928
[SPEAKER_01]: You know, probably over the last ten years as well, certainly at the U.S.
23:39.448 –> 23:42.530
[SPEAKER_01]: And I think you know, you see a lot of the younger guys are like that with their bourbons.
23:42.750 –> 23:45.372
[SPEAKER_01]: You know, they can, they can remember every cast number.
23:45.392 –> 23:50.355
[SPEAKER_01]: Oh, hundred percent from, from will it or from, you know, whoever it is.
23:52.016 –> 23:52.877
[SPEAKER_00]: But they’re fully late.
23:53.497 –> 24:00.602
[SPEAKER_00]: And that whole, you know, that whole group now, the last three years have also been doing all these single barrel single tasks.
24:01.412 –> 24:04.217
[SPEAKER_00]: You know, and it’s like, oh, that one, you know, that’s one, that one.
24:04.258 –> 24:07.484
[SPEAKER_00]: It’s like, it’s like they’ve almost imitated the process.
24:08.601 –> 24:09.762
[SPEAKER_00]: that Scotch whisky did.
24:10.563 –> 24:23.534
[SPEAKER_00]: And once again, you know, for everyone listening, these independent botlers are generally, these independent barrels that the bot independent botlers get are generally just whisky or spirit that doesn’t fit the core range.
24:24.295 –> 24:30.000
[SPEAKER_00]: So the the series is like, man, like, you know, I’m sure this is great with you, but we can’t put it in there.
24:30.360 –> 24:32.062
[SPEAKER_01]: I would say that’s not quite right.
24:32.102 –> 24:33.083
[SPEAKER_01]: I think there’s a lot of
24:34.164 –> 24:39.047
[SPEAKER_01]: Um, I mean, Duncan Taylor, most of the stock at Duncan Taylor was bought as new make.
24:39.808 –> 24:41.549
[SPEAKER_01]: So it was, it was bought at zero age.
24:42.529 –> 24:48.092
[SPEAKER_01]: And, and you and Shand filled the casks, you know, so it was Duncan Taylor casks that were being filled.
24:48.113 –> 24:51.915
[SPEAKER_01]: Um, at the distillities and how Gordon McFail do the same.
24:51.935 –> 24:57.458
[SPEAKER_01]: So most of their, most of their casks are filled this new make that’s filled for them.
24:57.478 –> 24:58.199
[SPEAKER_01]: I think the lines.
24:58.959 –> 25:03.100
[SPEAKER_01]: You know, Douglas Lang also have massive filling contracts.
25:04.060 –> 25:05.681
[SPEAKER_01]: I’d imagine signature do as well.
25:05.861 –> 25:07.281
[SPEAKER_01]: You know, they’re laying dead stalls.
25:07.341 –> 25:12.003
[SPEAKER_00]: So I didn’t, to be honest, I didn’t, I mean, I know a lot of the guys that were buying stuff that wasn’t new make.
25:12.023 –> 25:13.463
[SPEAKER_00]: It was like three, four years old.
25:14.203 –> 25:18.224
[SPEAKER_00]: I didn’t realize that there was so much new make that was also moving around.
25:18.484 –> 25:18.884
[SPEAKER_00]: Obviously.
25:19.725 –> 25:19.985
[SPEAKER_01]: Yeah.
25:20.065 –> 25:24.006
[SPEAKER_01]: Well, I think, Sally Duncan Taylor, I mean, most of their production is blend.
25:25.122 –> 25:33.044
[SPEAKER_01]: So, you know, they have, they have the black boom, the black boom brand where we do the Kylo, twelve, you know, eighteen, twenty one, thirty and forty.
25:33.304 –> 25:38.285
[SPEAKER_00]: You know, you know, you, you, you, you, you, you tasted me on that maybe three years ago, universal whiskey on that forty year old.
25:38.685 –> 25:41.745
[SPEAKER_00]: And I picked up two bottles and people come to my house, I’m down to one.
25:42.245 –> 25:44.546
[SPEAKER_00]: That’s all, and they’re just like, wow, this is amazing.
25:44.586 –> 25:45.506
[SPEAKER_00]: I’m like, too, really.
25:46.066 –> 25:47.587
[SPEAKER_00]: Like, yeah, this is something special.
25:48.047 –> 25:49.667
[SPEAKER_01]: Yeah, that was an unbelievable whiskey.
25:49.707 –> 25:50.807
[SPEAKER_01]: I mean, that was batched up.
25:51.307 –> 25:54.488
[SPEAKER_01]: It was like, eight, eight, six percent single malt.
25:55.248 –> 26:02.634
[SPEAKER_01]: and all the single models were from the the sixties and early seventies like it’s got the list of the list of all the whiskeys at the inside of the box.
26:03.775 –> 26:07.298
[SPEAKER_00]: Like an idiot I threw the box away because I saw you get open I’ll look in the second box.
26:07.998 –> 26:08.919
[SPEAKER_00]: Sorry you get open it.
26:09.579 –> 26:11.161
[SPEAKER_00]: Can you email you else helping it over.
26:11.821 –> 26:24.248
[SPEAKER_00]: Yeah, I mean, I just like, like, it’s so funny because people come to my house to drink and they see like the core stuff and then they see these independent bottles from, you know, from you guys, from Black Adder, from Gordon McFell, from a whole bunch of different ones.
26:24.288 –> 26:26.109
[SPEAKER_00]: And I’m like, they’re like, what are you drinking?
26:26.149 –> 26:27.350
[SPEAKER_00]: I’m like, I’m drinking that stuff.
26:27.930 –> 26:28.351
[SPEAKER_00]: Yeah.
26:28.371 –> 26:39.997
[SPEAKER_00]: That’s just like, to me, it’s just like, you know, like, even like whiskey sponge, like drinking some of this, like, I was telling the guys, you know, two weeks ago Vegas, like, I got like a twenty-eight-year-old juror from whiskey sponge.
26:40.037 –> 26:40.918
[SPEAKER_00]: It’s fricking delicious.
26:42.080 –> 26:49.271
[SPEAKER_00]: It’s just like it’s just, to me, it’s unique propositions of whiskey that I enjoyed drinking.
26:50.152 –> 26:52.676
[SPEAKER_01]: Yeah, I think the way I always explain that is, you know,
26:54.268 –> 26:58.751
[SPEAKER_01]: You know, a master blender when you get a but distillery bottling, you know, say I go and drawn a fifteen year olds.
26:59.472 –> 27:03.174
[SPEAKER_01]: That’s probably, you know, two or three hundred casks mixed together to make that batch.
27:03.674 –> 27:06.576
[SPEAKER_01]: It might be bigger if it’s a if it’s a boveny or a go and fit it.
27:07.116 –> 27:17.623
[SPEAKER_01]: You know, and the master blender is taking those cast each one of those casks unique and his skill, his ability is is blending those flavors together to create some sort of consistency.
27:18.364 –> 27:23.547
[SPEAKER_01]: And, you know, I think within dependent bottlers, we let you take, we’re basically letting you taste the individual ingredients.
27:25.211 –> 27:39.384
[SPEAKER_01]: you know that that will then be mixed together and you know and so that’s uh that’s what’s so cool about especially the single cast bottleings and but yes so most of the Duncan Taylor cast will end up in a blend of some sort that’s
27:40.217 –> 27:43.398
[SPEAKER_01]: You know, that’s the business that keeps the lights turned on and that’s what pays the bells.
27:44.818 –> 27:52.301
[SPEAKER_01]: And so the new make that they’re laying down, the stalk they’re buying from the Azure McCarthy or, you know, Chevy’s whoever is.
27:53.061 –> 27:56.122
[SPEAKER_01]: And it’s primarily been laid down to go into blends.
27:57.442 –> 28:06.665
[SPEAKER_01]: And only the, you know, they’ll pull in like twenty casks from a safe island park or, you know, they’ll fill the casks in it like eighteen years old.
28:07.815 –> 28:22.491
[SPEAKER_01]: And with the plan that most of those tasks will go into a Black Bull A team or a Black Bull twenty one, but in the process of nosing and testing them, they’ll find some absolute superstars that they decide to get bottled as single tasks.
28:24.817 –> 28:25.297
[SPEAKER_00]: I love that.
28:25.598 –> 28:25.998
[SPEAKER_00]: I love that.
28:26.158 –> 28:28.319
[SPEAKER_00]: All right, we’re crushed thirty minutes really fast.
28:28.880 –> 28:29.980
[SPEAKER_00]: I know you’ve been a man.
28:30.060 –> 28:30.581
[SPEAKER_00]: You’ve done it.
28:30.641 –> 28:31.741
[SPEAKER_00]: You’ve been living the life.
28:31.801 –> 28:32.522
[SPEAKER_00]: You are the life.
28:32.942 –> 28:37.625
[SPEAKER_00]: Are there any one or two standout experiences where you could you were like literally set yourself?
28:37.685 –> 28:39.086
[SPEAKER_00]: I can’t freaking believe I’m doing this.
28:40.507 –> 28:41.027
[SPEAKER_00]: Still many.
28:41.247 –> 28:42.408
[SPEAKER_01]: I mean, I did that.
28:42.988 –> 28:43.448
[SPEAKER_01]: I did that.
28:44.089 –> 28:48.512
[SPEAKER_01]: Bring by tasting and the heritage and Peter’sburg.
28:50.260 –> 28:53.521
[SPEAKER_01]: I did one in red square in Moscow, you know, wow.
28:53.921 –> 28:55.682
[SPEAKER_01]: And the early two thousands.
28:57.183 –> 29:06.906
[SPEAKER_01]: But one of the ones, the biggest one was, I think I was twenty, twenty, three or twenty four when I started it spring bank.
29:06.966 –> 29:11.607
[SPEAKER_01]: And the first time we went out to Venex, both the big trade show in Bordeaux ever,
29:13.730 –> 29:40.008
[SPEAKER_01]: Importer was a port company called Kalim and they picked us all up on busses and took us out to this like shattle in Bordeaux by the river and we were sitting there drinking these insane old ports and Smokin cigars Having just had a Michelin-starred chef prepared dinner for as watching the sun go down over the river next to the shattle with fireworks going off to sitting there smoking a cigar
29:41.249 –> 29:45.434
[SPEAKER_01]: And, yeah, I think that was quite, I really thought, yeah, this is it.
29:46.315 –> 30:02.613
[SPEAKER_01]: And a similar situation I was in in a bar La Casa Cubana in in Singapore owned by a guy called Jimmy Jimmy and Jimmy brought out the old festival Balvani
30:03.958 –> 30:08.720
[SPEAKER_01]: We had a bunch of old and rare Macallons from the fifties and a whole bunch of old spring banks.
30:09.560 –> 30:24.965
[SPEAKER_01]: And again, sat there, and he didn’t actually charge me at the end of the night, which I was shocked at, but it was sat there smoking cigars, talking about, talking about the world, putting the world to rights and just enjoying was me.
30:25.805 –> 30:28.266
[SPEAKER_01]: And that’s the thing, I think, you know, in this day and age,
30:29.476 –> 30:32.098
[SPEAKER_01]: especially with the forums and the blogs and the whiskey clubs.
30:32.218 –> 30:34.560
[SPEAKER_01]: Like whiskey has become quite a series coprykin.
30:35.461 –> 30:35.781
[SPEAKER_01]: Yeah.
30:36.261 –> 30:38.043
[SPEAKER_01]: And it was fun.
30:38.543 –> 30:39.424
[SPEAKER_01]: It’s meant to be fun.
30:39.524 –> 30:42.786
[SPEAKER_01]: It’s meant to be enjoyed while you talk about other things.
30:42.906 –> 30:45.588
[SPEAKER_01]: You know, I think that’s maybe something people need to.
30:46.652 –> 30:47.733
[SPEAKER_01]: They’re the members.
30:47.814 –> 30:48.394
[SPEAKER_00]: Just enjoy.
30:48.514 –> 30:49.235
[SPEAKER_00]: I agree man.
30:49.295 –> 31:02.493
[SPEAKER_00]: This like enjoy because like I think of just every experience just sitting there whether I’m, you know, on Illa, you know, or like, doesn’t I did a whole bow more vertical in my hotel in Edinburgh, like literally in the lobby.
31:03.133 –> 31:03.314
[SPEAKER_00]: Nice.
31:05.476 –> 31:24.612
[SPEAKER_00]: It’s just like this, this is just such an amazing, and you know, I’ll call it life lifestyle experience, but it’s so unique and it’s so historical and it’s got so much effort to have gone in to produce the experience that we get to enjoy in a glass and share with friends.
31:25.012 –> 31:26.833
[SPEAKER_00]: It’s just what makes it so special.
31:27.254 –> 31:28.715
[SPEAKER_01]: It’s made to be shared, that’s it.
31:29.496 –> 31:30.396
[SPEAKER_01]: The little things have
31:31.177 –> 31:39.538
[SPEAKER_01]: You know, particularly with my dad, who was in the whiskey industry, with Gordon McFale, you know, and he, I got to take him as my date when I became a keeper of the quay.
31:40.939 –> 31:45.401
[SPEAKER_01]: So having my dad there when I got inducted was a pretty cool thing.
31:46.102 –> 31:47.742
[SPEAKER_01]: And we opened a nice bottle.
31:47.762 –> 31:51.384
[SPEAKER_01]: And we also opened an ice bottle when my sister had her twins.
31:52.164 –> 31:54.846
[SPEAKER_01]: And I got to share that with my dad and my father-in-law.
31:55.326 –> 31:58.027
[SPEAKER_01]: So that’s the things that Whiskey’s made for.
31:58.087 –> 31:59.648
[SPEAKER_01]: And that’s the things that we remember.
31:59.828 –> 32:07.752
[SPEAKER_01]: And I think that is also the things that make some of these bottles so expensive is that people are willing to pay to
32:08.748 –> 32:17.756
[SPEAKER_01]: You know, to drink that bottle that they drank with their father, that they shared with their, you know, on their wedding day or whatever it is, that’s, that’s what makes these older bottles.
32:18.097 –> 32:28.867
[SPEAKER_01]: It does drive the price up, but that nostalgia that people feel in it and you get taken straight back, the minute you open the bottle, you know, the minute you smell the whiskey, it takes you right back to where you were.
32:31.158 –> 32:31.559
[SPEAKER_00]: I love it.
32:31.579 –> 32:33.179
[SPEAKER_00]: I can’t wait for Hong Kong at the end of month.
32:33.219 –> 32:33.920
[SPEAKER_00]: I’ve never been.
32:33.940 –> 32:42.904
[SPEAKER_00]: It’s going to be lots of insane whiskey’s being poured and tried and relationships and friends and cigars and food and whiskey and laughter.
32:43.385 –> 32:44.245
[SPEAKER_00]: Like I love this stuff.
32:44.485 –> 32:46.346
[SPEAKER_00]: Pete, I can’t thank you enough for coming on dude.
32:46.366 –> 32:47.066
[SPEAKER_00]: Like seriously.
32:47.647 –> 32:47.987
[SPEAKER_00]: So good.
32:48.007 –> 32:49.808
[SPEAKER_00]: And I can’t wait to come hang out with you.
32:49.828 –> 32:53.610
[SPEAKER_00]: I got to just map that all out beautifully so we can have a good time.
32:53.630 –> 32:58.152
[SPEAKER_00]: Do you want to tell a listeners your social media or anything in the websites or anything to take a look at?
32:59.865 –> 33:04.608
[SPEAKER_01]: Every shandemport.com is our website.
33:05.089 –> 33:07.090
[SPEAKER_01]: We also, we work closely with a retailer.
33:07.110 –> 33:11.273
[SPEAKER_01]: You can find any of our whiskeys in our portfolio on finegoodspirits.com.
33:12.094 –> 33:14.035
[SPEAKER_01]: That’s where we do most of our kind of retailing.
33:14.435 –> 33:16.637
[SPEAKER_01]: It actually goes through a little.
33:16.937 –> 33:18.919
[SPEAKER_01]: You can ship nationwide as well within the US.
33:18.939 –> 33:20.340
[SPEAKER_01]: There’s a lot of single cast bottleings.
33:21.122 –> 33:24.123
[SPEAKER_01]: There’s actually some stuff on sale here, so famed, good social.
33:24.724 –> 33:25.724
[SPEAKER_00]: That’s the best place to get them.
33:25.904 –> 33:26.344
[SPEAKER_00]: I love it.
33:26.524 –> 33:27.665
[SPEAKER_00]: I’ll go take a look actually now.
33:28.005 –> 33:30.246
[SPEAKER_00]: If thanks for coming on dude, I really appreciate it.
33:30.266 –> 33:31.086
[SPEAKER_00]: Look forward to hanging out.
33:31.426 –> 33:32.907
[SPEAKER_00]: Thank you everyone for listening.
33:32.927 –> 33:35.908
[SPEAKER_00]: I think we’re up to like mid-eighties and episodes now.
33:36.489 –> 33:41.691
[SPEAKER_00]: And I will continue to bring you just amazing people that are passionate about whiskey and are real.
33:42.111 –> 33:43.772
[SPEAKER_00]: And you know, like to me, this is just
33:44.372 –> 33:45.373
[SPEAKER_00]: What a great opportunity.
33:45.473 –> 33:49.355
[SPEAKER_00]: And I get to do this and have fun and talk to great people and learn.
33:49.595 –> 33:51.096
[SPEAKER_00]: So thank you everyone for listening.
33:51.136 –> 33:55.299
[SPEAKER_00]: Thanks for reading the podcast and we will definitely see you all on the next one.
33:55.459 –> 33:57.340
[SPEAKER_00]: Thanks for listening and that’s a wrap.
