John Drummond’s Journey from Scottish Blends to Hong Kong’s Luxury Liquid Gold

WEBVTT

00:05.397 –> 00:16.960
[SPEAKER_00]: Welcome back everybody to the fun edition of the Rolex Whiskey fashion project.

00:17.277 –> 00:18.939
[SPEAKER_00]: The gentleman I’m going to talk to today.

00:18.959 –> 00:20.802
[SPEAKER_00]: He lives in my happy place.

00:21.023 –> 00:22.465
[SPEAKER_00]: He is man.

00:23.046 –> 00:25.149
[SPEAKER_00]: John Drummond welcome to the show, my friend.

00:25.169 –> 00:27.212
[SPEAKER_00]: Thank you, Gavin.

00:27.312 –> 00:28.514
[SPEAKER_00]: Good to be on the show.

00:29.155 –> 00:30.937
[SPEAKER_01]: Invade me.

00:32.419 –> 00:39.510
[SPEAKER_00]: You just, you know, John, you want to tell the listeners who you are, you know, your Instagram handle and, you know, they’re considering having some fun.

00:40.151 –> 00:40.872
[SPEAKER_00]: So,

00:41.392 –> 00:42.836
[SPEAKER_01]: Matt, I’m joined Drummond.

00:43.998 –> 00:53.241
[SPEAKER_01]: Well, obviously, you can tell with the sub-bait, those that I’m Scottish, and FMD is going to trouble understand in Max, please, 12th, give me.

00:53.744 –> 00:59.273
[SPEAKER_01]: So born in Scotland, living in Hong Kong, 20 years in Hong Kong, passionate about whisky.

01:00.174 –> 01:18.402
[SPEAKER_01]: Actually grew up with whisky being from Scotland with oil for various reasons, mainly because we drink a lot of blends, which maybe we get a bit layer, but it’s not basically a lot in fear of whisky, nothing, no single monks.

01:18.685 –> 01:28.724
[SPEAKER_01]: But come, come, come, come, come, start to get in a single mulch, then start to the whiskey face to go and in from there that’s, it’s her study.

01:29.165 –> 01:35.798
[SPEAKER_01]: My full-time job and the general manager for the intercontinental Grand Stanford hotel here in Hong Kong.

01:35.818 –> 01:41.689
[SPEAKER_01]: So yeah, in my passion as whiskey and make Gavin through the whiskey face to go last year.

01:42.952 –> 01:44.595
[SPEAKER_00]: And we become bounded per life.

01:45.396 –> 01:46.898
[SPEAKER_01]: I wanted to bond this for life.

01:47.619 –> 01:48.781
[SPEAKER_00]: I mean, that’s us.

01:48.801 –> 01:50.163
[SPEAKER_00]: We’re all, all this special place.

01:50.864 –> 01:59.237
[SPEAKER_01]: Yeah, I mean, I think one thing about whiskey is that when you, I mean, you can walk in a bar and everybody’s drinking beer and nobody talks to each other.

01:59.257 –> 01:59.978
[SPEAKER_01]: Right.

02:00.419 –> 02:08.892
[SPEAKER_01]: But you can walk in a bar and if there’s various people drinking whiskey, you always strike up conversations so you meet people for all walks of life.

02:10.205 –> 02:11.247
[SPEAKER_01]: I don’t know, 100%.

02:11.747 –> 02:28.874
[SPEAKER_01]: All corners of the world, and yeah, you generally agree with you, you think people that you become friendly with for life and you generally would never, or if you met them in a bar somewhere, you know?

02:29.275 –> 02:32.179
[SPEAKER_01]: But, it was, yeah, it was, oh, you know?

02:32.463 –> 02:34.145
[SPEAKER_00]: So, I mean, it’s, it’s wild.

02:34.205 –> 02:55.348
[SPEAKER_00]: It really is, and the Hong Kong whiskey festival, you know, that was my, obviously, my first time at the Hong Kong whiskey festival, first time in Hong Kong, but it was also the first time I had ever been to a show where you purchased your whiskey by the drum and people come from all around to showcase.

02:55.531 –> 02:57.295
[SPEAKER_00]: these amazing whiskeys.

02:57.455 –> 03:03.128
[SPEAKER_00]: And not only is that happening, then you have the brands that come and do brand activations.

03:04.010 –> 03:12.308
[SPEAKER_00]: And it was for me, act going to many, many different whisky shows what I loved as a fact is that

03:12.288 –> 03:23.946
[SPEAKER_00]: There were the choices were insane because of the pores by the drem by bars, collectors, like this gentleman, Michael, Michelle, we’ve got hope on pronouncing that correct.

03:23.966 –> 03:25.027
[SPEAKER_00]: Michelle, we’re going to write.

03:25.047 –> 03:26.069
[SPEAKER_00]: Thanks, Aaron, Rick, man, yeah.

03:26.089 –> 03:28.412
[SPEAKER_00]: Yeah, you know, this that comes with Mullen hate.

03:28.793 –> 03:33.420
[SPEAKER_00]: He comes with a table of whiskey, my friends, that you’ve, I’ve never seen in my life.

03:34.442 –> 03:40.050
[SPEAKER_00]: And he sits down there and you can buy a drem.

03:40.503 –> 03:46.534
[SPEAKER_00]: And you can listen to a story from him, or you can not to, you know, you think I talk a lot, Michelle talks even more.

03:46.574 –> 03:49.900
[SPEAKER_00]: And you just sit, and you’re just like, in shock.

03:50.020 –> 03:51.663
[SPEAKER_00]: You’re like, wow, and he does it.

03:51.984 –> 03:54.027
[SPEAKER_00]: Like, I’d never met a person like that.

03:54.108 –> 03:58.275
[SPEAKER_00]: He’s literally a whiskey-time machine.

03:59.420 –> 04:02.324
[SPEAKER_00]: of information and the liquid to back it up.

04:02.344 –> 04:04.807
[SPEAKER_00]: He’s not just telling you talking about whiskey.

04:04.827 –> 04:06.149
[SPEAKER_00]: It’s sitting right in front of him.

04:06.469 –> 04:10.575
[SPEAKER_00]: You know, 1960 something listen, 1958 something that.

04:10.695 –> 04:13.799
[SPEAKER_00]: And you’re just like, whoa, and I’d never seen that.

04:14.460 –> 04:22.170
[SPEAKER_00]: And he’s just one small example of what’s happening at this two-day festival in Hong Kong.

04:22.210 –> 04:23.852
[SPEAKER_00]: But it was mind-blown.

04:24.152 –> 04:29.359
[SPEAKER_00]: But John, I want to hear about your growing up in Scotland,

04:29.339 –> 04:31.022
[SPEAKER_00]: There’s lots of blends.

04:31.462 –> 04:46.566
[SPEAKER_00]: Was there a like a turning point or was that only when you got into Hong Kong and you re-agnited this thing when you had the single malls when you There was some whiskey obviously that you drank that was like man, I forgot how much I love this or like wow This is amazing.

04:46.646 –> 04:50.852
[SPEAKER_00]: I want to continue this journey was it like a point a flash?

04:51.954 –> 04:57.743
[SPEAKER_01]: Yeah, I think I was the the first time I would have been 13

04:58.820 –> 05:14.896
[SPEAKER_01]: Yeah, I was 13, and my grandfather, that time they were New Year’s Eve party, they drink him blends, and it was bail, quite McCuy, teachers, and that was the, that was the go to whisky then.

05:15.937 –> 05:28.810
[SPEAKER_01]: Single mulch was seen as a, you’re a snob, you drink in single mulch, and it was very few people in Scotland that they drink in single mulch, majority it was, was blended

05:28.790 –> 05:39.569
[SPEAKER_01]: So, I mean, you could walk in at a bar, but when I was a teenager in Scotland, you could walk in at a bar and single mulch or cheaper than blends.

05:40.792 –> 05:46.562
[SPEAKER_00]: It’s crazy because, like, for me growing up in South Africa, it with bells, J&B, Johnny Walker.

05:46.542 –> 05:48.585
[SPEAKER_00]: You know, and that’s what you drink.

05:48.765 –> 05:52.551
[SPEAKER_00]: Like, I don’t even remember a single single malt being around.

05:52.591 –> 05:57.398
[SPEAKER_00]: I know that I know that they would there, but it’s just, it’s wild how.

05:57.478 –> 06:04.608
[SPEAKER_00]: And we’re not talking like, John and I were born, you know, when there was dinosaurs roaming the earth, or people wouldn’t horses and buggys, you know, we’re not that old.

06:05.049 –> 06:14.963
[SPEAKER_00]: And you feel like, if you think how quickly the evolution has changed and to what we drink now and how the game is changing,

06:14.943 –> 06:18.287
[SPEAKER_00]: And growing up in another country, you know, with the drinking ages 18.

06:18.307 –> 06:23.793
[SPEAKER_00]: He’s 100% at 13, you know, you take a nipple, you know, of a little something.

06:23.814 –> 06:33.485
[SPEAKER_00]: I mean, I remember sitting on the beach in Cape Town, drinking Jan B and playing backgammon and and also, I don’t know if you were doing this, we were drinking the whiskey on ice on the rocks.

06:33.545 –> 06:38.571
[SPEAKER_01]: That’s how you had a soda.

06:40.137 –> 07:04.896
[SPEAKER_01]: me some people I mean nowadays and this and the world of today you say 13 years of age you drink you drink whisky oh my goodness it’s terrible but back then it was it was it was normal and at that time I always said okay I’ll never drink I would never drink this stuff over again and I never I never did until probably

07:05.990 –> 07:17.846
[SPEAKER_00]: maybe 20 years ago, and what was that when you, again, 20 years ago, what was the, do you remember the whiskeys that reignited this like the journey of yours?

07:18.186 –> 07:26.918
[SPEAKER_01]: I would say it would be would be like Glymba Vange, Glyndronok, these were the whiskeys Glympharclus,

07:27.421 –> 07:47.846
[SPEAKER_01]: And I mean, for me, if you ask it, even the whiskey community in Hong Kong, people are known for certain brands and the brands that their go-to brands, I mean, for me it’s quite far-trust and it was always because of the label, that classic label that they’ve never changed.

07:48.827 –> 07:50.509
[SPEAKER_01]: Yeah.

07:50.945 –> 07:57.134
[SPEAKER_01]: Okay, family, still family-owned, I was just going to say that, like one of the few that I still found.

07:57.154 –> 08:12.075
[SPEAKER_01]: Yeah, one of the few that are still family-owned, and because of their their task management, I mean some fantastic doing focuses around, you know, so that’s that set me back.

08:12.055 –> 08:16.180
[SPEAKER_01]: and the journey of single-more and other, why this is not, this is quite good.

08:16.720 –> 08:31.677
[SPEAKER_01]: And then the more and more do you try, and then you, you set a move for the obese because you’re set a use to the 43, 46% you look for some, they gave a little bit more of a kit, and then you, you start looking at the I-B’s.

08:32.698 –> 08:33.439
[SPEAKER_01]: Yeah.

08:33.459 –> 08:40.847
[SPEAKER_01]: And then, and then because of the people in the environment, you talk about Michelle Weedman,

08:40.827 –> 09:04.371
[SPEAKER_01]: I mean, we start, we have six weeks of all here for like, not before Christmas, we had a lunch before they flew out, just some them some in a chain, he’s restaurant and he’s pulling samples

09:04.351 –> 09:05.014
[SPEAKER_01]: crazy.

09:05.054 –> 09:09.797
[SPEAKER_01]: And then you, you’re thinking this is, it’s just phenomenal, phenomenal.

09:10.058 –> 09:13.534
[SPEAKER_01]: No, it’d be a snowball, but because there’s some, there’s some,

09:14.442 –> 09:27.375
[SPEAKER_01]: 10, 12, 8 year old, younger whiskeys, all bees that you, I mean, I asked the old drink, that when you drink some of these older is whiskeys, they’re just phenomenal.

09:27.855 –> 09:37.945
[SPEAKER_00]: And that’s what I was blown away by, like you’re not on because, you know, now we’re spoiled, you know, oh, it’s not 40 years, at least like, we’ll pass on it.

09:38.265 –> 09:44.331
[SPEAKER_00]: But then you drink like a, a 1968, like 80 or 10 year Macau and you’re like,

09:44.311 –> 09:45.217
[SPEAKER_00]: different whiskey.

09:45.801 –> 09:46.365
[SPEAKER_00]: See, different.

09:46.748 –> 09:47.976
[SPEAKER_00]: It’s insane.

09:48.243 –> 09:50.146
[SPEAKER_00]: You know, and there’s many things like that.

09:50.206 –> 09:58.739
[SPEAKER_00]: But I think one of the things that I noticed that Hong Kong seemed to resonate, there was a lot of independent bot wings that were taken on over there.

09:58.779 –> 10:05.669
[SPEAKER_00]: You, you, I mean, even like when I went to, um, oh my god, what’s the bar that I went to?

10:06.611 –> 10:16.225
[SPEAKER_00]: You went to club Ching, a hostwellie, housewellie, hostwellie, human and he had a 26-year-old

10:16.205 –> 10:18.367
[SPEAKER_00]: Um, and I was just like holy shit.

10:18.768 –> 10:19.568
[SPEAKER_00]: This isn’t seen.

10:21.390 –> 10:23.472
[SPEAKER_00]: Yeah, you know, I was like I just never seen it.

10:23.913 –> 10:27.256
[SPEAKER_00]: Hong Kong what in your time there.

10:27.276 –> 10:38.647
[SPEAKER_00]: Why do you think there’s such a rich vintage whiskey culture within a sign of wealth and prominence that they I mean because they really just is so much luxury whiskey there.

10:39.548 –> 10:45.334
[SPEAKER_01]: Yeah, I think I think it’s purely because of the because of the wealth.

10:46.748 –> 11:01.985
[SPEAKER_01]: I mean, when you look at what some of the, okay, your forsake collect us, whisky drinkers, collect us and drinkers, here you have a group of people that they collect whiskeys, but they collect them a drink.

11:02.045 –> 11:08.993
[SPEAKER_01]: So open a bottle to open a bottle at three, four, five hundred US dollars.

11:09.074 –> 11:10.476
[SPEAKER_01]: it’s a normal.

11:11.297 –> 11:14.201
[SPEAKER_01]: It’s not like it’s a special occasion.

11:14.682 –> 11:17.105
[SPEAKER_01]: It’s just a normal here in Hong Kong.

11:17.426 –> 11:21.692
[SPEAKER_01]: You have a lot of people within the whisky community that dinner.

11:22.353 –> 11:28.361
[SPEAKER_01]: And when you have gatherings, you have a lot of shared bottles that people are sharing these bottles.

11:28.661 –> 11:30.464
[SPEAKER_01]: Every debris brings on a longer bottle.

11:30.945 –> 11:32.306
[SPEAKER_01]: And it’s open.

11:32.367 –> 11:33.228
[SPEAKER_01]: You share it.

11:33.248 –> 11:35.571
[SPEAKER_01]: Everybody can try as much as they like.

11:35.939 –> 11:53.712
[SPEAKER_01]: and I think also because of the wealth people and it’s perceived as a face thing as well that they’ll bottle a bottle under a group of friends or under the amame and it’s a

11:53.692 –> 11:58.216
[SPEAKER_01]: It’s a nice SLIB and some good I-B’s, some for what?

11:58.236 –> 12:05.503
[SPEAKER_00]: Home and Insane, I mean, if I think what you have, you know, for everybody listening inside the intercontinental grants there, for their Tiffany’s bar.

12:05.863 –> 12:09.286
[SPEAKER_00]: And I mean, you guys have done, obviously it’s stupid.

12:09.306 –> 12:16.172
[SPEAKER_00]: You guys have done a million of your own bottling, for you guys have done a ton of bottling yourself.

12:17.093 –> 12:23.479
[SPEAKER_00]: Yeah, actually we have blown away how many you’ve done.

12:24.826 –> 12:45.450
[SPEAKER_01]: We, you, you, you probably get to try it when you, when you’re here, we just bought to the, uh, a 15-year-old Arbegg IB and what, 34.5% and we bought to the, uh, a Glen Fartless, which is a OB, which is a, a joint bottling, we’re another barking in Hong Kong.

12:45.700 –> 12:49.203
[SPEAKER_01]: were phenomenal 20-year-old grandfathers, stunning whiskey.

12:49.904 –> 12:55.789
[SPEAKER_01]: So that’s, we always wanted to do a grandfathers, especially Obey rather than I-B.

12:56.370 –> 12:59.332
[SPEAKER_01]: We did an I-B 15-year-old bourbon cask.

12:59.353 –> 13:04.697
[SPEAKER_01]: This one is a sherry cask from the distillery, which we’re quite happy.

13:05.298 –> 13:09.162
[SPEAKER_01]: We’re quite, I say, quite, quite, quite ready to do it.

13:09.182 –> 13:15.167
[SPEAKER_01]: And we have another one coming,

13:15.721 –> 13:16.803
[SPEAKER_01]: Which is a yellow.

13:16.823 –> 13:20.329
[SPEAKER_01]: Yeah, or you know, which is quite nice.

13:20.870 –> 13:24.976
[SPEAKER_01]: So for that so far, that’s what we’ve planned for for this year.

13:25.417 –> 13:26.739
[SPEAKER_01]: Actually, the album just arrived.

13:27.220 –> 13:29.865
[SPEAKER_01]: I’m sitting right here in my table and asked, I stole it.

13:30.185 –> 13:31.587
[SPEAKER_01]: I bought it from Louss.

13:33.090 –> 13:40.362
[SPEAKER_00]: I mean, that’s got to be, I mean, if you, it like, like how that bar has just grown in international Spain.

13:40.831 –> 13:43.255
[SPEAKER_00]: I mean, you guys have got to be pretty darn proud of that.

13:43.355 –> 13:58.940
[SPEAKER_00]: I mean, not only do you have a kick ass hotel, but then on compovids, you’re like, hey, by the way, we got not to average whiskey bar right here, and then by the way, every brand of their mother when they visit Hong Kong comes to, I mean, I can’t even, I mean, but Lars should do your tongue point.

13:58.960 –> 14:02.946
[SPEAKER_00]: You guys should do like a like a book with everyone that’s taking a picture with the side.

14:03.767 –> 14:06.872
[SPEAKER_01]: I said we, I mean, I mean,

14:07.190 –> 14:13.500
[SPEAKER_01]: Okay, when we started the whisky festival, Laos had joined a few months after the first whisky festival.

14:14.401 –> 14:27.342
[SPEAKER_01]: And then, so, okay, because I’m running the hotel, so the button was passed to Laos, and then Laos runs where, so, we, as a years of gun-on,

14:27.322 –> 14:42.647
[SPEAKER_01]: and we’ve always focused on this in the whiskey element and moved away from pure all-be lights to a mixer, all-be, I-be’s, and more I-be’s, and that that

14:43.690 –> 14:48.616
[SPEAKER_01]: The bar definitely evolved, the bar’s been put in the whisky map.

14:49.276 –> 15:06.936
[SPEAKER_01]: I mean, as you’ve seen, so we try to be a little bit to everybody for the beginner to the corner served, because you know, when you start in whisky, it’s all wishy to order, or what do I do, how do I do that, how should I drink it?

15:07.377 –> 15:08.618
[SPEAKER_01]: It’s always

15:08.598 –> 15:13.815
[SPEAKER_01]: It’s a bit scary, so we try and be a little bit everything to everybody.

15:13.855 –> 15:16.684
[SPEAKER_01]: If you want, if you’re a beginner, you want to

15:16.917 –> 15:19.921
[SPEAKER_01]: solely get yourself in a whiskey.

15:20.601 –> 15:21.703
[SPEAKER_01]: This is a place to go.

15:22.183 –> 15:25.708
[SPEAKER_01]: If you’re a corner served and you’re a little bit more advanced.

15:25.868 –> 15:27.470
[SPEAKER_01]: Also, this is a place you can go.

15:28.010 –> 15:29.793
[SPEAKER_00]: So that’s what was tried.

15:29.813 –> 15:45.912
[SPEAKER_00]: Your staff is so educated like ready to educate because like, I sat there twice and I’m like, hey, I just, you know, I feel like going I bees, you know, you go, just all independent modeling like just crazy shit and they’re like, all right, you know, well, you know,

15:45.892 –> 15:47.835
[SPEAKER_00]: Gordon McFale sitting at the end of the bar.

15:47.895 –> 15:51.521
[SPEAKER_00]: So let’s go one of his and let’s go one of the good man.

15:52.363 –> 15:54.486
[SPEAKER_00]: And this was coming from the bartender recommendation.

15:54.787 –> 15:57.471
[SPEAKER_00]: Normally, you know, I like me walks up to a bar.

15:57.832 –> 16:01.337
[SPEAKER_00]: It’s very hard to recommend stuff because I just go through lists and pick what I want.

16:01.397 –> 16:03.040
[SPEAKER_00]: You know, like, you’re

16:03.020 –> 16:05.644
[SPEAKER_00]: The bartender’s favorite to them doesn’t really work on me.

16:06.265 –> 16:08.088
[SPEAKER_00]: Your bartender’s done play that.

16:08.148 –> 16:09.911
[SPEAKER_00]: They’re just like, oh wait, you asked a question.

16:10.011 –> 16:12.314
[SPEAKER_00]: I’m going to give you the answer to your question.

16:13.356 –> 16:14.197
[SPEAKER_00]: You know what I’m like here?

16:14.237 –> 16:14.438
[SPEAKER_00]: It is.

16:14.478 –> 16:15.760
[SPEAKER_00]: I was like blown away.

16:16.280 –> 16:22.310
[SPEAKER_00]: But it’s interesting because it’s like a must visit for anyone in the whiskey world if they come to Hong Kong.

16:22.330 –> 16:24.353
[SPEAKER_00]: They’ve got to go to Tiffany’s.

16:24.373 –> 16:24.473
[SPEAKER_01]: Yeah.

16:24.493 –> 16:29.601
[SPEAKER_01]: I mean, the bartenders that you mentioned, stay in parliament, huh?

16:29.581 –> 16:30.262
[SPEAKER_01]: Yeah.

16:30.382 –> 16:33.666
[SPEAKER_01]: They have to, every whiskey comes in, you have to try it.

16:34.447 –> 16:37.710
[SPEAKER_01]: You have to know that the big deal, that’s a big deal.

16:38.271 –> 16:46.561
[SPEAKER_01]: And then you say, you, as a, okay, what should you recommend, what should, what should you be recommended at the current time for the customer?

16:46.581 –> 16:49.684
[SPEAKER_01]: Are the customers are asking for this brand or that brand?

16:49.704 –> 16:51.587
[SPEAKER_01]: Okay, then we’re recommending this or that.

16:52.067 –> 16:54.770
[SPEAKER_01]: No, no, no dating to them.

16:54.790 –> 16:55.852
[SPEAKER_01]: Okay, you have to sell this.

16:55.892 –> 16:57.073
[SPEAKER_01]: You have to sell that.

16:57.239 –> 17:24.917
[SPEAKER_00]: Yeah, you know, it’s the or not ship that that’s what makes a difference I think, uh, 100% I mean, like I said, just it’s it’s mind-blowing because it’s just such a for me traveling the world, it’s actually unique experience and even like, if you know, I’m in Paris, I’m about a golden promise, you know, who I’m really close to over there, I still go through the book and pick my whiskeys,

17:24.897 –> 17:32.871
[SPEAKER_00]: Most, they don’t only only have two people in that room, and they can’t, it can take 20 minutes with you to go through everything and stuff like that.

17:32.891 –> 17:42.327
[SPEAKER_00]: This is no way, I felt, I come to your place and I’m like, wow, like, you know, the bartender stepped away for like 10 minutes, put nine bottles on the table, I picked three.

17:42.868 –> 17:44.290
[SPEAKER_00]: And it’s like, she doesn’t awesome.

17:46.987 –> 18:10.780
[SPEAKER_00]: people listening like you have to go and visit Japanese, it’s a must, it’s a mind-blowing experience, but more important, it’s unique because if you travel globally and drank whiskey, there’s very few places, I would say like, I’d say the only like Luchis in Isla, you know, like the boy is there, they can do the same thing.

18:10.820 –> 18:15.947
[SPEAKER_00]: Like you come in and you like, hey,

18:15.927 –> 18:21.796
[SPEAKER_00]: it will truly come from a passion of hey I’ve tried this whiskey and this is what you’re asking this is the answer.

18:24.219 –> 18:36.477
[SPEAKER_01]: You know I think your right is that it’s the passion and you know what you’ve found where a lot of bars is about a we have to make money we have to make money we have to get money for the customer.

18:37.118 –> 18:44.128
[SPEAKER_01]: I mean here here you’ve found that where a lot of the guests the

18:45.172 –> 18:53.846
[SPEAKER_01]: Oh, you’re like, you’re trying this, try this, try this, and we don’t say, okay, are that or cost you so much, that or cost you so much.

18:55.088 –> 18:55.689
[SPEAKER_01]: Are you like that?

18:56.010 –> 18:57.793
[SPEAKER_01]: You maybe like this and try this.

18:58.895 –> 19:01.439
[SPEAKER_01]: Oh, okay, give me another shot that I’ll give me a shot of that.

19:02.661 –> 19:03.722
[SPEAKER_01]: Yeah, sure.

19:03.743 –> 19:08.310
[SPEAKER_01]: It makes a big, you’re going to have the customer, the the guests come for tubular.

19:09.235 –> 19:14.260
[SPEAKER_00]: John, I gotta, I gotta ask you a great question because you and me come from the same generation.

19:14.981 –> 19:29.716
[SPEAKER_00]: And isn’t it wild that when we grew up and not just grew up but into our, into an agent, you know, a decent age, Johnny Walker Blue is like the epitome of whiskey.

19:29.756 –> 19:32.299
[SPEAKER_00]: Like that was the expensive whiskey.

19:33.039 –> 19:36.643
[SPEAKER_00]: And now you look in this like, we have no more

19:36.742 –> 19:56.016
[SPEAKER_00]: Guiding you know there’s no more blinkers on our eyes what is an expensive whiskey like the top could go forever now Whereas coming up Johnny Walker blue was like the pop of the mountain that was the luxury whiskey That was top shelf and the top shelf doesn’t even like you can’t even you can’t even put a number on top shelf

19:56.553 –> 19:57.954
[SPEAKER_01]: Yeah, I agree.

19:58.234 –> 20:01.657
[SPEAKER_01]: I mean, journey walker blue definitely was a talk shelf.

20:02.258 –> 20:06.602
[SPEAKER_01]: Now, if some of the offers your journey walker blue, you see, what else do you have?

20:07.523 –> 20:12.187
[SPEAKER_00]: You know, and it’s not me, it’s not actually it’s a great way to do it.

20:12.207 –> 20:23.817
[SPEAKER_00]: Just the times in the last just all the times and the following years, only 15 years have just changed like so significantly that you can’t, you know, the top shelf is just not a thing anymore.

20:23.857 –> 20:25.378
[SPEAKER_00]: You can’t label that.

20:25.747 –> 20:27.630
[SPEAKER_00]: the sky is the limit.

20:28.151 –> 20:37.586
[SPEAKER_00]: Now in your, um, yeah, I mean, obviously Hong Kong because it has a rich whiskey culture, but if you noticed, what, what, what, what, what’s your current mood?

20:37.866 –> 20:40.430
[SPEAKER_00]: What you’re seeing on whiskey drinking?

20:40.470 –> 20:47.942
[SPEAKER_00]: The people claim that there’s, it’s lowing down, you know, you and I were talking in the preamble like when we drink, we only really drink crazy whiskey or we don’t drink at all.

20:47.962 –> 20:51.568
[SPEAKER_00]: But I feel like, you know, you know, you know, you know, you know, we’re talking in the preamble, like, when we drink, we don’t need really drink,

20:51.717 –> 20:53.118
[SPEAKER_00]: I go to the whiskey bars.

20:53.178 –> 20:54.640
[SPEAKER_00]: There’s still just as many people.

20:54.680 –> 20:56.502
[SPEAKER_00]: There’s still just as many people drinking.

20:56.982 –> 21:00.586
[SPEAKER_00]: I don’t see any change personally in whiskey.

21:00.726 –> 21:04.129
[SPEAKER_00]: Now, I’m not studying cocktails and stuff like that.

21:04.169 –> 21:07.833
[SPEAKER_00]: But I still see the people who drink whiskey, drink whiskey.

21:07.913 –> 21:10.075
[SPEAKER_00]: And if they, yes, okay, they drink less.

21:10.155 –> 21:14.119
[SPEAKER_00]: So instead of 10 grams a month, they drink five grams a month.

21:14.159 –> 21:15.641
[SPEAKER_00]: But they’re not just not drinking.

21:16.462 –> 21:19.885
[SPEAKER_00]: Are you seeing anything in Hong Kong that’s showing you otherwise?

21:20.017 –> 21:23.441
[SPEAKER_01]: I think people, yeah, definitely people still drink.

21:24.722 –> 21:27.966
[SPEAKER_01]: But I think they choose what they want to drink.

21:29.668 –> 21:39.098
[SPEAKER_01]: You know, I think, I think there’s definitely a slow down and whiskey consumption in terms of buying and it’s mainly for it.

21:39.198 –> 21:45.265
[SPEAKER_01]: A lot of the big massive brands because ever you ramp top, if you looked on,

21:47.084 –> 22:01.797
[SPEAKER_01]: To start with, yeah, increase the capacities, there was seven days, seven days a week, distill in felon bottles, all of a sudden when it slows down, they’re set in so much stock.

22:03.318 –> 22:07.882
[SPEAKER_00]: And then, I mean, are you noticing things are more accessible now to you than they were before?

22:08.423 –> 22:11.725
[SPEAKER_00]: Yeah, because I mean, I suppose, I buddy of mine sent a picture the other day.

22:11.826 –> 22:13.667
[SPEAKER_00]: He was at JFK Terminal 8.

22:14.108 –> 22:16.990
[SPEAKER_00]: That he was flying domestic, unfortunately.

22:17.088 –> 22:33.343
[SPEAKER_00]: but he posted an entire wall of a new, there’s a new bar that opened and right next to it, the duty free and entire wall of Buffalo Trace and T-collection all at suggested retail price of $154.99 Eagle Rears.

22:33.824 –> 22:41.151
[SPEAKER_00]: You name George T-Stags and I literally, that post I made from him broke the internet.

22:41.311 –> 22:43.433
[SPEAKER_00]: Like everybody was like, get that a lot of here.

22:43.413 –> 22:48.181
[SPEAKER_00]: Is that AI that he’s like, we’re like, no, like, that’s just, they made a lot of whiskey.

22:49.223 –> 22:53.190
[SPEAKER_01]: Yeah, I think they, and also because they’re the only one.

22:53.230 –> 23:06.532
[SPEAKER_01]: Yeah, I think because the tariffs and many different reasons, this stuff that was inaccessible before there’s plenty in the market.

23:07.133 –> 23:07.313
[SPEAKER_01]: Yeah.

23:07.534 –> 23:09.437
[SPEAKER_01]: And then prices start to drop.

23:10.379 –> 23:16.710
[SPEAKER_01]: So, well, that increases consumption on another story, but definitely it’s a lot more accessible.

23:17.281 –> 23:37.867
[SPEAKER_00]: It’s also nice to see it on shelf, I mean, you know, when I was in London, when I was in London a few months ago, you know, we went into a nice bar and on the shelf was a Pappy Van Winkle 23 and a Mr. George just sitting on the shelf in a nice London bar, you know, with tons of sketches, and I said, you know, and I were like, hey, by the way, how much is that?

23:37.887 –> 23:40.871
[SPEAKER_00]: And he’s like, oh, it’s 42 and 46 quit.

23:41.031 –> 23:42.293
[SPEAKER_00]: I’m like, even getting me

23:44.534 –> 24:02.644
[SPEAKER_00]: I was with I was with Raj from just the reading books and like if you ever had these he’s like no I’m like let me buy you around with this and I’m like what the hell 42 and 48 like it’s like it’s for free for those things and then I will hey listen you’re in London like who the not many people are drinking American whiskey

24:03.147 –> 24:04.630
[SPEAKER_00]: like they did by doing it.

24:05.090 –> 24:16.109
[SPEAKER_00]: That’s like, uh, because that was one thing I noticed, you know, at Housewelly that Mike that I went there is we was sitting at the bar, me, Lars, and Michelle was sitting at the bar.

24:16.289 –> 24:22.019
[SPEAKER_00]: I wanted to go down like crazy, sherry cast, road, and Vincent who was like, this sherry cat, this sherry cat.

24:22.299 –> 24:25.645
[SPEAKER_00]: But behind me, we’re four Asian gentlemen,

24:25.895 –> 24:32.525
[SPEAKER_00]: They were drinking a mixtures 10, they were drinking a Willet 11 year old, and they were drinking a George T. Stag.

24:32.545 –> 24:33.867
[SPEAKER_00]: I don’t like you.

24:34.168 –> 24:34.508
[SPEAKER_00]: Wow.

24:34.909 –> 24:39.936
[SPEAKER_00]: You know, like, here’s the guy from America walks into Hong Kong with Ivarch.

24:41.338 –> 24:42.881
[SPEAKER_00]: And the local, the dressing bourbon.

24:43.161 –> 24:44.643
[SPEAKER_00]: We’re drinking bourbon, yeah.

24:45.525 –> 24:48.409
[SPEAKER_01]: I think it’s also because it’s…

24:48.457 –> 25:04.373
[SPEAKER_01]: that the rarity, I mean, it might sound a bit silly for a lot of people in the US, but in other parts of the world, American whiskeys are okay, inaccessible.

25:05.112 –> 25:05.933
[SPEAKER_00]: Yeah.

25:06.093 –> 25:06.954
[SPEAKER_00]: Do we think they’re coming?

25:06.994 –> 25:08.897
[SPEAKER_00]: I mean, I look at a great job, Mictus is done.

25:09.317 –> 25:12.421
[SPEAKER_00]: You know, Matt and the whole team have been coming to Hong Kong forever.

25:13.983 –> 25:23.035
[SPEAKER_00]: To, you know, I mean, he spent, you know, when I first met Matt 10 years ago, he was pretty much building Asia, like that was his full-time focus.

25:23.095 –> 25:26.760
[SPEAKER_00]: Cocktail programs in Asia, Cocktail program in Asia.

25:27.140 –> 25:28.182
[SPEAKER_00]: We’re years.

25:28.202 –> 25:28.642
[SPEAKER_01]: Yeah.

25:29.704 –> 25:33.128
[SPEAKER_01]: I would say Matt does has done probably the best job.

25:33.260 –> 25:43.556
[SPEAKER_01]: I’d say to the US and terms a brand building is probably you probably go in most bars and Hong Kong and you get McDonald’s in the show for sure.

25:44.658 –> 25:51.589
[SPEAKER_00]: Yeah, and all them, even when you know what’s the hub 50 bar dark side that was called at that site.

25:51.569 –> 25:55.614
[SPEAKER_00]: Yeah, Dartside, like they had a make-to-selebration at a 25-year-old bourbon.

25:56.194 –> 25:58.677
[SPEAKER_00]: And I’m just like, and I mean, that’s the perfect occasion.

25:58.697 –> 26:00.819
[SPEAKER_00]: I mean, that’s a luxury, as luxury gets.

26:01.400 –> 26:03.102
[SPEAKER_00]: And I’m like, hey, you know, here it is.

26:03.562 –> 26:05.605
[SPEAKER_00]: In US dollars, it was expensive.

26:05.625 –> 26:08.148
[SPEAKER_00]: It was like 500 bucks a poor, you know?

26:08.168 –> 26:09.669
[SPEAKER_00]: And I’m just like, wow.

26:09.890 –> 26:12.032
[SPEAKER_00]: And I was talking to the young lady there.

26:12.072 –> 26:15.496
[SPEAKER_00]: She’s like, oh, yeah, we have guys that come in and order that, like, like, it’s nothing.

26:15.856 –> 26:21.002
[SPEAKER_00]: You know with it, with a couple of, you know,

26:21.218 –> 26:28.408
[SPEAKER_00]: It’s well, we’ve crushed almost 30 minutes.

26:28.488 –> 26:32.554
[SPEAKER_00]: I got to ask the magical question and I know you’ve had lots of great experiences.

26:33.075 –> 26:40.566
[SPEAKER_00]: Are there any, if you think back to, you know, your day is growing up in Scotland, drinking glands, no, then you stock drinking whiskey.

26:41.387 –> 26:42.028
[SPEAKER_00]: Well, even like,

26:43.055 –> 26:47.559
[SPEAKER_00]: take a minute and go back to that time and then come forward now.

26:48.000 –> 27:02.474
[SPEAKER_00]: Are there any standout pinch me moments where you like, holy shit, I can’t believe I did that or I’m, you know, like, when it comes to whiskey, any like crazy standout moments where you’re like, man, that was an experience, like once in a lifetime.

27:04.055 –> 27:10.902
[SPEAKER_01]: I think I think probably probably for me is one of the the the

27:11.287 –> 27:21.887
[SPEAKER_01]: I did in Hong Kong, and it would have been where God would make fail, and

27:23.437 –> 27:53.005
[SPEAKER_01]: you’ve got connoisseurs choice, a 65, 67, you’ve got rose banks, 93, I mean, some stunning whiskies, and then you’ve got, if you remember that, I think it was the pointed boat, I think it was

27:53.407 –> 28:07.247
[SPEAKER_01]: the the latest one I tried would have been the latest thing the latest one figure didn’t fail I haven’t here on my table which then 78 year old but what are we to get recently?

28:08.189 –> 28:16.461
[SPEAKER_01]: It’s the it’s the Glen River 1940 so you’re

28:17.825 –> 28:23.477
[SPEAKER_01]: That’s the latest whisky from Gordon McFail release, so that’s the oldest whisky in the world.

28:25.320 –> 28:38.247
[SPEAKER_01]: And I just think, I mean, if I go back, there’s a lot of whiskeys I’ve tried over the years, but just to be able to be in the position that you get the chance to try this whisky.

28:39.509 –> 28:42.092
[SPEAKER_00]: You know, I mean, I think you actually nailed it.

28:42.152 –> 28:56.011
[SPEAKER_00]: That’s really the pinch me moment that we’re in the position to try these things because on our contribution to the whiskey world, like, you know, you try the older 75 year old, no, no, no.

28:56.071 –> 29:01.898
[SPEAKER_01]: And the oldest first skiers basically got to make feel that 85 year old.

29:02.058 –> 29:02.479
[SPEAKER_01]: So,

29:03.623 –> 29:09.749
[SPEAKER_01]: when you get to try this whiskey, you just think you’re in a position where great privilege, duh.

29:10.270 –> 29:12.612
[SPEAKER_01]: I mean, how many people get to try these whiskeys?

29:13.993 –> 29:29.749
[SPEAKER_00]: You know, I never thought of that from that side because like, normally like, my pinched me moments have been like, you know, like, I’ve been at the stillaries like, you know, jazz has poured crazy bowmores for me and a hotel lobby, like I’ve done all the black bowmores, like literally in a hotel lobby.

29:29.729 –> 29:44.961
[SPEAKER_00]: I was at the stillers one of one with the distiller and drinking, you know, some crazy, you know, a 7th year of whiskey, but actually the whole bigger picture is how fortunate we are to have access to all the stuff we have access to.

29:45.562 –> 29:45.662
[UNKNOWN]: Yeah.

29:45.642 –> 29:52.432
[SPEAKER_01]: And to be honest, not to be a snob, I mean, I also like a lot of green whiskeys as well.

29:53.073 –> 29:56.518
[SPEAKER_00]: Yeah, oh God, I brought some beautiful vintage rain on them this like.

29:56.578 –> 30:02.527
[SPEAKER_01]: And some stunning green whiskeys that you find are really affordable prices.

30:03.228 –> 30:05.612
[SPEAKER_01]: You know, okay, younger ones, older ones.

30:06.293 –> 30:14.485
[SPEAKER_01]: But I think what you said when you come to Asia or any of your listeners are coming Asia,

30:15.157 –> 30:18.002
[SPEAKER_01]: You go a certain whiskey balls.

30:18.542 –> 30:20.546
[SPEAKER_01]: You really get bang for your buck.

30:21.647 –> 30:26.135
[SPEAKER_01]: And you can drink some normal whiskeys with the oven at buy the whole bottle.

30:26.996 –> 30:31.343
[SPEAKER_01]: You can get full shots of half shots which is quite unique.

30:31.880 –> 31:00.064
[SPEAKER_01]: you’re not, you can have a tasting portion and if you’re tasting whiskeys and especially in Hong Kong and I think that China Taiwan is pretty much the same that if you try a few different whiskeys, they’re always, if they see you’re interested, they’re always happy to pour a few, are you sampl us for you

31:01.006 –> 31:06.633
[SPEAKER_01]: Yeah, definitely, if you come to Hong Kong and Tiffany Bach, let us know.

31:07.274 –> 31:16.145
[SPEAKER_00]: Well, that’s one thing, but like even come to the Hong Kong whiskey festival, because, you know, I drank every samurai that they had, you know, that was up for sale.

31:16.205 –> 31:19.269
[SPEAKER_00]: I drank every centauri owner’s cast.

31:19.289 –> 31:20.710
[SPEAKER_00]: No, it’s up for sale.

31:20.730 –> 31:22.693
[SPEAKER_00]: I was like, come on, is this the real world?

31:22.753 –> 31:29.241
[SPEAKER_00]: Like, where could I walk into one one location and basically go straight to my passion?

31:29.221 –> 31:44.823
[SPEAKER_00]: like I don’t want to do that so like this trip I’ve just like oh my god we’re gonna we’re gonna take it up and not so I’m gonna do like last time I studied everything that was available and I like highlighted it I had it all printed up all the pores that were available and I’m like all right where do I find this guy?

31:44.843 –> 31:46.145
[SPEAKER_00]: Where do I find that guy?

31:46.486 –> 31:57.321
[SPEAKER_00]: And then you walk in and you just like whoa they have like a vintage island park or damn vintage McCallan or that’s

31:57.301 –> 32:00.745
[SPEAKER_00]: Hong Kong whiskey festival is insane.

32:01.345 –> 32:10.475
[SPEAKER_00]: And when I stay insane, I mean, in the most amazing possible way, if you are a whiskey geek and just want to experience it’s insane.

32:10.556 –> 32:15.281
[SPEAKER_00]: And I would highly recommend you stay at the hotel because you’ve never seen service like this.

32:15.341 –> 32:22.048
[SPEAKER_00]: I mean, I just every time I talk to people about Hong Kong, it’s like the hospitality is on steroids.

32:23.009 –> 32:26.413
[SPEAKER_00]: And it’s not that they’re trying to do that because just how it is.

32:26.393 –> 32:27.655
[SPEAKER_00]: just how it is.

32:27.995 –> 32:28.917
[SPEAKER_00]: There’s no other way.

32:28.957 –> 32:32.222
[SPEAKER_00]: They’re not like, you know, you don’t feel like any of its force.

32:32.242 –> 32:35.026
[SPEAKER_00]: This is truly people that are like, how can I help you?

32:36.048 –> 32:36.749
[SPEAKER_00]: It’s mind blowing.

32:38.331 –> 32:40.955
[SPEAKER_01]: No, thank you for the compliment.

32:41.656 –> 32:43.579
[SPEAKER_01]: No, attempt to attempt to agree with you.

32:43.599 –> 32:44.200
[SPEAKER_01]: I mean,

32:44.686 –> 32:46.428
[SPEAKER_01]: the whisky festival.

32:46.948 –> 33:02.302
[SPEAKER_01]: I mean, this year we tried to step up a notch, even from from last year’s, we’re working on some phenomenal participants, amazing some really stunning master classes.

33:02.582 –> 33:02.983
[SPEAKER_00]: That’s the thing.

33:03.003 –> 33:05.625
[SPEAKER_00]: That’s I’m glad you mentioned that because that was one of the coolest.

33:05.705 –> 33:13.512
[SPEAKER_00]: I think I did about half dozen master classes three per day and we what do we do

33:14.487 –> 33:23.316
[SPEAKER_01]: And then this year we were looking at a godmic fail vertical taste and

33:23.819 –> 33:28.085
[SPEAKER_01]: some phenomenal vintage is a stunning look.

33:28.105 –> 33:31.550
[SPEAKER_00]: So who’s coming is Stuart or Richard coming this year?

33:32.131 –> 33:33.473
[SPEAKER_01]: Richard should be here.

33:35.216 –> 33:39.842
[SPEAKER_01]: We’re working a few other high profile whisky industry.

33:39.902 –> 33:41.665
[SPEAKER_01]: People quite a few high profile.

33:42.226 –> 33:48.595
[SPEAKER_01]: So the minute we are still in almost 90-95% there.

33:48.575 –> 33:50.857
[SPEAKER_01]: some phenomena.

33:50.877 –> 33:54.942
[SPEAKER_01]: I mean, okay, a lot of brands want to be involved.

33:55.382 –> 34:00.287
[SPEAKER_01]: A lot of IBs, OBs, they want to be involved to get the exposure.

34:00.888 –> 34:07.715
[SPEAKER_01]: Yeah, this year we expect probably around four, three and a half, four thousand participants.

34:09.397 –> 34:13.281
[SPEAKER_00]: Yes, by the way, people.

34:13.341 –> 34:16.084
[SPEAKER_01]: It’s

34:17.988 –> 34:18.289
[SPEAKER_01]: Wow.

34:18.970 –> 34:19.451
[SPEAKER_01]: I can’t wait.

34:20.132 –> 34:22.336
[SPEAKER_01]: So definitely definitely.

34:22.777 –> 34:24.500
[SPEAKER_01]: I mean, no, it promoted.

34:24.520 –> 34:25.582
[SPEAKER_01]: I’ll say we are the best.

34:25.602 –> 34:27.486
[SPEAKER_01]: That’s what a whisky face the rules.

34:27.927 –> 34:40.350
[SPEAKER_01]: But if you’re a beginner or a seasoned veteran, drinking whisky, it’s probably with the best short to go to because we have something for something for everybody, you know.

34:41.225 –> 34:44.528
[SPEAKER_00]: You know, I just, yeah, I can’t wait.

34:44.568 –> 34:54.038
[SPEAKER_00]: I mean, I know there’s certain tables of stairs that I just gravitate R to and, you know, go see what’s going on, but like the coolest thing is it’s all published.

34:54.538 –> 35:00.704
[SPEAKER_00]: So there’s like, you see everything, you see what all the pores are gonna be, you can take the time, the master classes, Stella really fast.

35:00.724 –> 35:08.852
[SPEAKER_00]: So like that’s gonna be announced really soon and like you gotta jump on that because especially the vintage ones, like they’re gone, quick, quick, quick.

35:11.650 –> 35:15.155
[SPEAKER_00]: Well, John, I can’t thank you enough, my friend, for taking the time to call on.

35:15.175 –> 35:16.316
[SPEAKER_00]: It’s like, thank you, thank you.

35:16.336 –> 35:18.880
[SPEAKER_00]: I’m in that thing like, I tell everybody.

35:19.080 –> 35:24.487
[SPEAKER_00]: I was last night, I was at dinner, a work dinner, and I was just raving about Hong Kong.

35:24.507 –> 35:28.973
[SPEAKER_00]: And I was like, let me just tell you, and the hospitality, the whiskey, gotta go.

35:28.993 –> 35:33.419
[SPEAKER_00]: But at the end of the continental, you know, you go down one day.

35:33.499 –> 35:37.224
[SPEAKER_00]: Just one day you go down and have breakfast and you select your items.

35:37.324 –> 35:39.227
[SPEAKER_00]: And the next morning you walk in,

35:39.207 –> 35:42.594
[SPEAKER_00]: And the staff is like, good morning, Mr. Lindy, how are you?

35:42.634 –> 35:45.360
[SPEAKER_00]: Would you like, you know, the same as you had yesterday?

35:45.401 –> 35:48.668
[SPEAKER_00]: Like, the detail is just like phenomenal.

35:48.708 –> 35:51.734
[SPEAKER_00]: And it’s not like, and you don’t see any of it happening.

35:51.774 –> 35:54.701
[SPEAKER_00]: It’s just, it’s all processing the whole time.

35:55.022 –> 35:56.625
[SPEAKER_00]: It mind blowing to me.

35:57.112 –> 36:03.180
[SPEAKER_01]: Yeah, you know, I think that we win advantage of one good thing that we have here as the staff.

36:03.220 –> 36:09.107
[SPEAKER_01]: I mean, you, you cannot train this asshole as Bill is built and in the hospitality.

36:09.147 –> 36:17.618
[SPEAKER_01]: You know, we have a SOPs, we have trainings, but they, guests, they, they just remember guests.

36:17.902 –> 36:24.670
[SPEAKER_01]: With the album, it’s a trend showing that you cannot train up when they differ, no member guests.

36:24.690 –> 36:41.429
[SPEAKER_01]: And that a good team of staff, I mean, I’ve been here 20 years at the hotel and I’m really proud to the team that I have without a doubt, you know, John, I know you do have an incident, you want to share it with the people.

36:41.609 –> 36:46.795
[SPEAKER_00]: I know Jolly, but he’s not the best poster, but he doesn’t have one.

36:46.910 –> 36:48.654
[SPEAKER_01]: Yeah, I’m not the best photographer.

36:49.215 –> 36:50.858
[SPEAKER_01]: Look, they’re most occasional.

36:50.878 –> 36:54.987
[SPEAKER_01]: Okay, it’s Voodoo drum underscore whisky.

36:56.109 –> 37:00.939
[SPEAKER_01]: So just look for Voodoo drum whisky, and then I should pop up.

37:01.481 –> 37:04.547
[SPEAKER_01]: The only thing you’ll see is about all posted.

37:04.747 –> 37:17.659
[SPEAKER_01]: I’m not the best, yeah I’m not, you could see I’m not the best poster, I’m not the best photographer, but I just started just by post them what I like to drink and what I’ve been drinking.

37:18.010 –> 37:45.638
[SPEAKER_00]: and another million pictures so it costs but I’m a bit slow post and something I get a bit bored with but I would rather drink than post you know well I can’t thank you no thank you everyone for listening I’m being serious the Hong Kong with speed festival should be on your bucket list Hong Kong if you’re a whiskey lover in general should be on your bucket list it’s something you have to do if you obviously if you’re going to the end to continental you know

37:45.618 –> 37:55.272
[SPEAKER_00]: then John a message say hi he’s you know just an amazing host and runs a beautiful ship over there it’s just my favorite it’s like my happy plate.

37:55.994 –> 37:56.354
[SPEAKER_01]: If M.D.

37:56.374 –> 38:05.668
[SPEAKER_01]: is coming or even if there’s no the whiskey festival any time just message me and Instagram more than happy, more than happy earlier.

38:05.902 –> 38:06.803
[SPEAKER_00]: Take him up on that.

38:06.923 –> 38:08.465
[SPEAKER_00]: I can’t thank you enough for listening.

38:08.485 –> 38:09.907
[SPEAKER_00]: Keep listening to the podcast.

38:09.927 –> 38:10.708
[SPEAKER_00]: We keep doing it.

38:11.249 –> 38:16.736
[SPEAKER_00]: I know we’re coming up on almost four years of doing this now and I love it and you get to meet people.

38:17.397 –> 38:19.039
[SPEAKER_00]: And I can’t thank you all enough for listening.

38:19.059 –> 38:19.940
[SPEAKER_00]: John, my dear friend.

38:20.000 –> 38:20.982
[SPEAKER_00]: Thank you for coming on.

38:21.182 –> 38:25.227
[SPEAKER_00]: I look forward to seeing you in a few months.

38:25.578 –> 38:26.641
[SPEAKER_00]: And that’s one other thing.

38:26.661 –> 38:32.680
[SPEAKER_01]: Yeah, if Gavin does not let you, the suitcase, send me a message and I’ll come up and all the suitcase for you, yeah.

38:33.402 –> 38:39.300
[SPEAKER_00]: Hello, if you guys are the best, thank you for listening and we’ll see you on the next episode and that’s a wrap.