The Daily Whisky: Engaging a Younger Audience and Family Project

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[SPEAKER_01]: Welcome back everybody to another fun edition of the Rolex Whiskey podcast.

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[SPEAKER_01]: The gentleman today, man, he’s like, he’s doing good.

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[SPEAKER_01]: He’s definitely been hustling for years and I can’t wait to hear the full story.

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[SPEAKER_01]: You’ll tell you who he is in a second, but I want to introduce Andreas, look into the shot.

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[SPEAKER_01]: Andreas, welcome to show my friend.

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[SPEAKER_01]: How are you?

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[SPEAKER_01]: I’m good.

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[SPEAKER_01]: I’m thankful for inviting me to the show today.

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[SPEAKER_01]: Oh, man, I’ll tell everybody who you are on Instagram because I think there’ll be like holy shit.

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[SPEAKER_01]: You’ve been around for quite a while and I’m excited to hear the story.

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[SPEAKER_00]: Yeah, I’ve been in this game in some years now, and I have quite an interesting story.

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[SPEAKER_00]: It’s not the normal way I came in so the industry.

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[SPEAKER_00]: I can tell more about it.

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[SPEAKER_01]: Yeah, yeah, yeah.

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[SPEAKER_01]: What’s your Instagram?

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[SPEAKER_01]: So they all know they all know you.

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[SPEAKER_00]: My Instagram is called The Daily Whiskey, where we share daily stories about the whiskey, and it’s all about the whiskey from the US, Scotland, and Asia.

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[SPEAKER_00]: It’s all around the world.

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[SPEAKER_01]: I love it, dude.

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[SPEAKER_01]: You’ve done a such a great job.

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[SPEAKER_01]: So now tell me something, before we get into the story of the daily whiskey, for you personally, how did your whiskey journey start?

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[SPEAKER_01]: Like, how did you get introduced to whiskey and be like, hey, this is pretty cool, or I enjoy this, like, what’s the story?

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[SPEAKER_00]: It’s a pretty fun story.

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[SPEAKER_00]: I have only done and tasted whiskey the past six years.

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[SPEAKER_00]: It was my dad that got on the trip to Scotland to visit the Isleys and he came out.

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[SPEAKER_00]: I love it there.

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[SPEAKER_00]: I love it there.

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[SPEAKER_00]: That’s amazing, he said.

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[SPEAKER_00]: And then we got there into this and I got into the journey to try like a bowling ball more.

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[SPEAKER_00]: All that’s have of stuff.

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[SPEAKER_00]: And then it’s got just got to be a journey.

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[SPEAKER_00]: I hit the last six years.

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[SPEAKER_01]: And then what made you, what made you like, how did the daily whiskey get started?

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[SPEAKER_01]: Like, how did that happen?

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[SPEAKER_00]: It was my fault about to take some of the younger people, not so many in my generation.

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[SPEAKER_00]: I’m only just twenty eight years old.

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[SPEAKER_00]: They going out to the whiskey shows and see how the whiskey.

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[SPEAKER_00]: So I want to bring people into this industry and see.

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[SPEAKER_00]: A lot of people said when they talk about which it is only for the people falling up.

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[SPEAKER_00]: I, yeah, that move in this business.

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[SPEAKER_00]: So I think how do we bring the younger people into this industry?

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[SPEAKER_00]: And that’s when I come up with the Instagram tech and to bring the younger people into it.

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[SPEAKER_01]: And then for you, it was just merely highlighting all these different great whiskeys, right?

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[SPEAKER_01]: That what you’ve done over the years.

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[SPEAKER_00]: Yeah, I have highlighted both some very crazy whiskey.

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[SPEAKER_00]: And then I also take the daily whiskey that you can bring out in the supermarket.

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[SPEAKER_00]: So each day I share a story about a whiskey.

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[SPEAKER_00]: That could be one million whiskey.

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[SPEAKER_00]: That could be a supermarket whiskey to thirty to forty US dollars.

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[SPEAKER_01]: So for you, I mean, because you’re like me, you post content daily, right?

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[SPEAKER_01]: Exactly.

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[SPEAKER_01]: Each day, uh, three hundred subjective five days of the year.

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[SPEAKER_01]: And you just do one post every day where you got to find, I mean, you have endless content, obviously available to you.

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[SPEAKER_01]: It’s nothing, nothing short there of content.

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[SPEAKER_00]: Yeah, sometimes it’s often one of the, but sometimes I post the choice and that they to reach more of the followers around the world.

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[SPEAKER_00]: So they have a huge career of expansion of the followers.

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[SPEAKER_00]: So sometimes one of the morning for me and one of the afternoon, so I have to have a full and then people get the chance to see two great whiskey on day also.

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[SPEAKER_01]: And for you the last six years, you went to Scotland, you went to Scotland with your dad, right?

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[SPEAKER_00]: I was not with him the first time.

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[SPEAKER_00]: He was some friends only, but he bring a full suitcase extra back home.

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[SPEAKER_00]: And then when you got home, we said,

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[SPEAKER_00]: You only bring one suitcase to Scotland.

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[SPEAKER_00]: Now we have twice and you open it and it was full of whiskey and then the journey started and we have some trips to Scotland and this is a lot of mysteries around it and have so much fun around there.

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[SPEAKER_01]: So when you travel and go to Scotland and stuff like that like tell me some of the stories from some of the cool distilleries you’ve been to visit and what like you know for you always impresses.

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[SPEAKER_00]: For me, it’s the people that work there that bring out the passion when we visit them and visit them around the world.

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[SPEAKER_00]: Also, when they are to these shows that we meet some of the people.

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[SPEAKER_00]: It’s they’re bringing so much of the passion out when we visit them.

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[SPEAKER_00]: And we also get to chance to get some special moments.

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[SPEAKER_00]: Like we have down and down more in the staircase, we have eating a lot of seafood, the green them.

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[SPEAKER_00]: We have been on some amazing trips.

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[SPEAKER_00]: We were telling Sweden last year where we were sailing around with some boats and launched the telescope four or five years old.

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[SPEAKER_00]: With a lot of seafood and oysters, lots of just like it to be a sky a telescope up there.

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[SPEAKER_00]: It was the same feeling we have in Sweden with the team from where Barry from a telescope also came over to have the host of the night.

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[SPEAKER_01]: And for you, I mean, as you get to trial these whiskey’s the last six years, like, what was the first, like, I know you said your dad bought some log of woolen and some bow more.

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[SPEAKER_01]: I mean, now you drank a lot of a lot of great whiskey.

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[SPEAKER_01]: I mean, for you, I mean, what a couple of like the standout experiences.

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[SPEAKER_00]: One of them, I will say, I have a field, but if I should take pick two, I will say at the launch of in the Danish Michelin restaurant called the Alchemist, where they are into a coop with a big field, a biograph, a field on it.

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[SPEAKER_00]: It’s a very famous Michelin restaurant where we launch the reach, the eighty-one years old.

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[SPEAKER_00]: Yeah, they make out.

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[SPEAKER_00]: Yeah, they make out on there with the tree half bronze hands on it.

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[SPEAKER_00]: It was an incredible launch of it.

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[SPEAKER_00]: It’s up in one of the highest experience to have a night there.

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[SPEAKER_00]: And they have been all at the district and make some footage of the whole distribution.

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[SPEAKER_00]: We get the experience around the cars and that type of stuff.

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[SPEAKER_00]: And another one was the Highland Park, a fifth to sixth that just launched, and so months ago, where we fly in the helicopter, before landing in the ILE, and tasted the whiskey itself with the launch of Martin.

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[SPEAKER_00]: They are brand ambassador, love Martin.

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[SPEAKER_00]: Yeah, he’s a fantastic guy.

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[SPEAKER_00]: And a lot of people in this industry, that’s a fantastic, they have the passion about it.

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[SPEAKER_01]: So for you, I mean, you’re really going along, I mean, are you considered press on these events?

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[SPEAKER_00]: Yeah, I think I just between the press and the influence of part, that type of stuff in that area.

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[SPEAKER_00]: And then I have the passion between the whiskey too.

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[SPEAKER_00]: So I’m often at the press site and then we have the all the site there’s the shops and that type of stuff also repartile the trips.

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[SPEAKER_01]: And then for like on daily whiskey and stuff like your demographics a lot younger in your statistics or it’s also a whiskey drink.

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[SPEAKER_01]: I know you said you wanted to kind of attract younger people, but does your demographic nail that or is it still whiskey on Instagram is a little older?

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[SPEAKER_00]: Um, eighty percent of the people that are falling to sight is from a

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[SPEAKER_00]: thirty or down.

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[SPEAKER_00]: So between eighteen and thirty is eighty percent of the people.

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[SPEAKER_00]: So I think I got a good reach out to the people in the young industry and they they know how to drink whiskey and they get the more feeling about it’s okay to add water if you want.

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[SPEAKER_00]: It’s okay to make it high all if you can then that’s a pretty knowledge about them to try all these types of

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[SPEAKER_00]: waste for drink whiskey.

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[SPEAKER_00]: Nothing is wrong.

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[SPEAKER_00]: It’s just the way you are enjoy the whiskey you need to do.

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[SPEAKER_01]: So when you, I mean, because you said you’ve been doing it for six years or twenty eight, that places you at twenty two.

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[SPEAKER_01]: Before, I mean, when this, when this whole experience, I mean, what were you going to do in life before this came around?

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[SPEAKER_00]: Yeah, before I, in the past, I have a lot of connection with people into another industry.

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[SPEAKER_00]: It was a selling shoes and sneaker around the world.

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[SPEAKER_00]: I did that and then I got this passion and that the four way by time.

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[SPEAKER_00]: So I have to reinvest my time and I’ve loved doing this whiskey now.

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[SPEAKER_01]: Yeah, I mean, you become quite a guy up there, which is great to see.

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[SPEAKER_01]: I mean, I love seeing your comments, you know, and stuff like that, like you really, you really put a lot of effort into the page.

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[SPEAKER_00]: Yeah, it’s a lot of effort and a lot of time to share the passion around the Instagram and taking out to this which we show where we meet a lot of great people to share with and it also have some experience that you’re not often get.

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[SPEAKER_00]: There are chances to have with people.

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[SPEAKER_00]: You meet a lot of the full loss around.

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[SPEAKER_00]: and we have some chance to bring some of them some of the times.

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[SPEAKER_00]: Also, we have some people with us to which could live in Paris last year.

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[SPEAKER_00]: But yeah, I’m to bring some of them this year also.

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[SPEAKER_00]: It’s a fantastic show for the people.

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[SPEAKER_00]: I love them.

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[SPEAKER_00]: I love them.

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[SPEAKER_01]: I love them.

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[SPEAKER_01]: I love them.

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[SPEAKER_01]: Yeah, sure.

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[SPEAKER_01]: I had such a good time in the last year.

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[SPEAKER_01]: I mean, I was supposed to go to Scotland this year around the time of the show, but I am still deciding.

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[SPEAKER_01]: I might go back to Paris or I might just, you know, take take, you know, do something different.

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[SPEAKER_00]: Yeah, it’s a something different to be at this big affair with a lot of people.

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[SPEAKER_00]: I think it’s around the twenty thousand people, they’re just around the days and they are the cocktail show around and that’s a not a big thing that would like.

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[SPEAKER_01]: Yeah, so I didn’t unfortunately last year, I didn’t get the I made it into the cocktail show for like a minute, but I mean, you know, the show itself was just so much to absorb.

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[SPEAKER_00]: Exactly.

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[SPEAKER_00]: It’s a huge show to be.

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[SPEAKER_00]: We easily spent the two days.

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[SPEAKER_00]: They go gone so fast when you’re going around and enjoy so much good whiskey and after talk with both the people at the show and a lot of the brand ambassador also.

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[SPEAKER_01]: Yeah, I mean, I ended up doing, I mean, last year I did a lot of master classes and then I was upstairs most of the time because like it was just too much downstairs.

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[SPEAKER_00]: Yeah, it’s so a huge impact with the people, a lot of the witchy fans.

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[SPEAKER_00]: And then they have to master cast their asses.

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[SPEAKER_00]: So exceptional, good.

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[SPEAKER_00]: With the stuff they see on the speeches, they have the people from around the world.

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[SPEAKER_00]: I really love the Japanese guys.

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[SPEAKER_00]: They have bring last year.

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[SPEAKER_01]: Yeah, I did.

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[SPEAKER_01]: What do we do?

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[SPEAKER_01]: We did Nika and we did Chichibu.

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[SPEAKER_00]: Yeah, I was blown away by the Chichibu.

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[SPEAKER_00]: It was amazing.

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[SPEAKER_01]: Yeah, that was definitely a very, very fun.

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[SPEAKER_01]: You know, the whole thing was amazing.

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[SPEAKER_01]: I mean, you know, I definitely do need to go back.

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[SPEAKER_01]: I don’t know if I’m going to do it this year.

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[SPEAKER_01]: But, you know, you never know with me.

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[SPEAKER_01]: I do shit sometimes.

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[SPEAKER_01]: I just decide to go do it.

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[SPEAKER_01]: Now, if you ever, like, so you travel, you go to how many shows do you go to a year on average?

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[SPEAKER_00]: On average it’s between six to ten a year.

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[SPEAKER_01]: Wow.

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[SPEAKER_00]: Yeah, so it’s a lot of good travel we’re able and see a lot of shows around the world.

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[SPEAKER_00]: So that’s amazing to be around to see another of the different shows around the globe.

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[SPEAKER_01]: Yeah, I mean, that’s awesome.

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[SPEAKER_01]: I mean, because I probably do like five and that’s a lot.

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[SPEAKER_01]: I mean, I just, I don’t go to ones that serve like average whiskey.

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[SPEAKER_01]: It’s just not for me.

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[SPEAKER_01]: I like to go to the ones that have the big, bold, older statement bottles.

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[SPEAKER_01]: You know, when I just, I just did the one in Hong Kong now and it was awesome because you pay.

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[SPEAKER_01]: her dream.

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[SPEAKER_01]: So it’s very different to having a brand ambassador.

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[SPEAKER_01]: It’s like just very rare and old whiskey that they bring in and you, you know, I kind of enjoyed that format because you didn’t have to like drink the average stuff, you know, that they try to pour you before the big bottles.

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[SPEAKER_00]: Yeah, that’s some of the different things when you’re coming around to show stars.

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[SPEAKER_00]: that’s a lot of different formats.

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[SPEAKER_00]: When you know the people, you often have a ram, they load the table, they can bring it up to take up and that’s one of the things that I want to share and want to taste because I have tasted the core rings so much many times now.

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[SPEAKER_00]: So I love to share some of the things that

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[SPEAKER_00]: It could be on a rom car, scommas, sabagong, a blank car.

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[SPEAKER_00]: That’s high person, some unique type of car.

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[SPEAKER_00]: That the things I want to taste now is that of a regular, trill of fifteen, eighteen years.

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[SPEAKER_00]: Yeah, gorengs.

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[SPEAKER_00]: I have tasted many times now.

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[SPEAKER_00]: So I know how it taste.

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[SPEAKER_01]: Yeah, I got no interest.

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[SPEAKER_01]: Tell me now as far as like, you know, the last six years on Instagram.

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[SPEAKER_01]: Have you noticed that Instagram’s definitely changed the algorithm and all of that stuff?

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[SPEAKER_00]: A huge impact.

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[SPEAKER_00]: I think it’s not wiggly, but they changed something small details.

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[SPEAKER_00]: To bring you back to the start of the sick years, we only shared the photos and it was only one photo.

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[SPEAKER_00]: Then they come up with the wheels.

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[SPEAKER_00]: We need to transplant and it involved into that industry to make more of the footage.

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[SPEAKER_00]: to the wheel industry and take it to the effort level, then they break our board in the carousel where she had two, three, four, up to twenty photos.

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[SPEAKER_00]: So it’s all the way to a board and adapt to the industry that Instagram changed their algorithm and give you new features to

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[SPEAKER_01]: expand and they’re getting new followers and they’re new reach also to be written well and that’s interesting because I feel like because we we don’t promote alcohol but we talk about alcohol obviously yeah I feel like they don’t love that they don’t love alcohol on there

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[SPEAKER_00]: Yeah, it’s a bit forbidden for them to have the alcohol on.

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[SPEAKER_00]: They’re not so heavy about it, but I think we found the way to share the moments of the whiskey to they accepted it at that time.

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[SPEAKER_00]: It could be something that a little bit difficult sometimes.

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[SPEAKER_01]: Oh, a hundred percent, because I’ll look at some posts, and I’m like, wow, that one got like so much reach, and this one got so little reach, but they’re kind of like the same post, almost.

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[SPEAKER_01]: So like, yes, no sense.

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[SPEAKER_00]: Yeah, it’s sometimes just a small adjustment that can be make a huge impact, and sometimes you can think a lot of good posts, and that you think you nailed it, and then the algorithm just take it down, and didn’t think it was a school that you fought.

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[SPEAKER_00]: and then you’re taking something you’re just post and then it’s blow away.

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[SPEAKER_00]: So it can be a little bit difficult sometimes but that’s also what I like about is have a challenge since each day to see if you’re nailed it or you miss.

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[SPEAKER_00]: Yeah, it becomes a game.

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[SPEAKER_00]: It’s us.

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[SPEAKER_00]: Sometimes you also think you want to share this very good, special whiskey and then the followers just think I had never seen it before.

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[SPEAKER_00]: What is that?

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[SPEAKER_00]: I didn’t like it.

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[SPEAKER_00]: And then you share some of the core rings.

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[SPEAKER_00]: They know I have tasted hundreds of times.

16:19.985 –> 16:21.747
[SPEAKER_00]: They just love it to see it.

16:21.967 –> 16:23.189
[SPEAKER_00]: It can be very different.

16:23.880 –> 16:26.444
[SPEAKER_01]: Yeah, it’s funny for me because I drink all this crazy whiskey.

16:26.565 –> 16:29.249
[SPEAKER_01]: I own all this crazy whiskey in my investment in my collection.

16:29.690 –> 16:33.917
[SPEAKER_01]: And then they were like fallen love with a picture from like a grocery store show in the whiskey selection.

16:34.869 –> 16:35.489
[SPEAKER_00]: Now, yeah.

16:36.309 –> 16:37.410
[SPEAKER_00]: Yeah.

16:38.310 –> 16:46.113
[SPEAKER_00]: That’s the funny thing that you can sometimes just to see what is the in the groceries in America and some what is in the groceries in Asia.

16:46.593 –> 16:48.674
[SPEAKER_00]: They love to see the difference between.

16:48.714 –> 16:58.557
[SPEAKER_01]: Yeah, I mean, I mean, I posted a picture a few weeks ago, some like really nice Wagyu steaks and the barge town bourbon and like it got like a hundred thousand and I’m like, what the hell?

16:59.117 –> 17:07.408
[SPEAKER_01]: It’s the two two stakes in the whiskey in the watch and then like I post like crazy whiskey and it gets like fifty thousand like how does the stakes are crazy?

17:08.667 –> 17:19.435
[SPEAKER_00]: Yeah, and that’s the funny thing, sometimes you didn’t know before you posted it, that you have these moments, and that’s what we like to share with the people, all these creative moments there.

17:19.575 –> 17:25.459
[SPEAKER_00]: And sometimes it’s blow away, and sometimes it’s just an average post, we just love to share the moments.

17:26.299 –> 17:29.982
[SPEAKER_00]: And for you, I mean, we’re the, I mean, you’re six years in, what is, what’s the future look like?

17:31.954 –> 17:33.135
[SPEAKER_00]: That’s a really good question.

17:33.175 –> 17:37.019
[SPEAKER_00]: We have the passion to experience a lot of things.

17:37.099 –> 17:44.166
[SPEAKER_00]: We have a little bucket list where we want to see the formula one.

17:44.326 –> 17:49.512
[SPEAKER_00]: Once time, experience now where we have a lot of the whiskey brands into it.

17:50.192 –> 17:52.034
[SPEAKER_00]: Formula one is a passion for us also.

17:52.855 –> 18:02.377
[SPEAKER_00]: then we want to fly over to Asia and enjoy a history in the Asia apartment of the world.

18:02.677 –> 18:06.098
[SPEAKER_00]: It will be a huge experience for us also to see.

18:06.538 –> 18:11.199
[SPEAKER_00]: So if this unique experience, we want to share with the people.

18:12.099 –> 18:15.340
[SPEAKER_01]: So you say we and us, how many guys are involved in this?

18:15.947 –> 18:18.848
[SPEAKER_00]: Yeah, it’s a family project with my father.

18:19.848 –> 18:22.709
[SPEAKER_00]: And my younger brother, that’s a three years younger.

18:23.029 –> 18:28.550
[SPEAKER_00]: I’m at the table and I’m at the face out of the business.

18:28.770 –> 18:40.453
[SPEAKER_00]: And then my father and my younger brother, they work in the back, with some of the main things and the legal stuff and that type of contract environment, all these types of stuff.

18:40.853 –> 18:41.053
[SPEAKER_00]: Yeah.

18:42.096 –> 18:46.998
[SPEAKER_01]: And I mean obviously your dad loved whiskey and now you love whiskey and I’m shimming your younger brother loves whiskey.

18:47.838 –> 18:48.618
[SPEAKER_00]: He’s working on it.

18:48.818 –> 18:51.519
[SPEAKER_00]: He’s not a big fan like him or father.

18:51.839 –> 18:52.060
[SPEAKER_01]: Yeah.

18:53.360 –> 18:55.561
[SPEAKER_01]: But he’s that got into trying it.

18:56.401 –> 18:59.782
[SPEAKER_00]: He gets the experience to try a lot of good whiskey.

19:00.983 –> 19:04.264
[SPEAKER_00]: We’re getting samples each week.

19:04.464 –> 19:06.305
[SPEAKER_00]: So he gets the chance to chase a lot of

19:07.811 –> 19:15.783
[SPEAKER_00]: different whiskey from around the globe and he he’s pretty good to taste that pot he didn’t have the chance to learn and to enjoy it yet.

19:17.245 –> 19:19.288
[SPEAKER_01]: Alright so hey somebody has to watch the business.

19:20.129 –> 19:21.692
[SPEAKER_01]: Well they’re at me and we’re having fun.

19:22.326 –> 19:25.187
[SPEAKER_01]: Yeah.

19:25.567 –> 19:26.927
[SPEAKER_01]: So you’ve done a lot of cradies.

19:26.987 –> 19:28.328
[SPEAKER_01]: You’ve done a lot of cool stuff.

19:28.348 –> 19:29.268
[SPEAKER_01]: You’ve traveled around.

19:29.288 –> 19:32.109
[SPEAKER_01]: You’ve done like of the whiskeys you’ve drank.

19:32.249 –> 19:35.930
[SPEAKER_01]: Are there like two or three whiskeys that you were like, wow, that is crazy.

19:36.150 –> 19:41.191
[SPEAKER_01]: Like, and like, you know, I’m like, you know, obviously, I know that the McCallan reach in a highland park for teacet.

19:41.491 –> 19:47.033
[SPEAKER_01]: I’m looking for more like, I won’t say achievable, but not that kind of craziness.

19:47.133 –> 19:50.394
[SPEAKER_01]: Are there any other whiskeys you’re like, wow, wow, wow, that is amazing.

19:51.831 –> 20:01.719
[SPEAKER_00]: Yeah, I will say, the telescope eighteen years old, they have been off the market in the Europe in some years.

20:02.340 –> 20:03.761
[SPEAKER_00]: We got it the last year again.

20:04.261 –> 20:07.584
[SPEAKER_00]: It was a very good ram to have back the eighteen years.

20:08.064 –> 20:14.309
[SPEAKER_00]: It had a switch part in the telescope, a range of this between the fifteen and the urban going.

20:14.770 –> 20:18.093
[SPEAKER_00]: So the telescope eighteen is a very good wish for us.

20:18.773 –> 20:25.859
[SPEAKER_00]: Then we also have a big fan of the client list with this waxy feeling of it Macbeth.

20:26.919 –> 20:35.166
[SPEAKER_00]: They have just released a new series, Act II, where they have taken the Livingstone brand and put into this.

20:36.467 –> 20:39.269
[SPEAKER_00]: So they have made the client list as exceptionally good.

20:39.910 –> 20:43.893
[SPEAKER_00]: We have the chance to tell you some months ago also.

20:46.268 –> 20:51.471
[SPEAKER_01]: And I mean, as far as like when you’ve been traveling, I know you’ve been to some cool places.

20:51.731 –> 20:52.931
[SPEAKER_01]: Are there any like you like?

20:53.312 –> 20:55.593
[SPEAKER_01]: Are there any like what I call a pinched me moment?

20:55.633 –> 20:57.314
[SPEAKER_01]: Like, wow, I can’t believe I’m doing this.

20:58.574 –> 21:00.175
[SPEAKER_01]: I mean, obviously you flew on a helicopter.

21:00.195 –> 21:00.815
[SPEAKER_01]: You went on a boat.

21:01.996 –> 21:03.837
[SPEAKER_01]: Those right there are the pinched me moments.

21:03.897 –> 21:05.338
[SPEAKER_01]: But like, are there any other ones?

21:06.337 –> 21:14.359
[SPEAKER_00]: Yeah, then it will be the first time we were born at the mysteries you often get the chance to both draw.

21:15.079 –> 21:18.460
[SPEAKER_00]: We got off from the cask, traded the taste of straight from the cask.

21:19.000 –> 21:21.861
[SPEAKER_00]: It was an exception the moment first time we did it.

21:22.441 –> 21:25.002
[SPEAKER_00]: And then also when you have to… Where were you?

21:25.122 –> 21:26.282
[SPEAKER_01]: Where were you the first time you did?

21:26.982 –> 21:39.881
[SPEAKER_00]: First time is what’s at the stowning the Danish history with our good friend Alex, one of the founders from there, where we tasted some exceptionally good right whiskey from them.

21:41.026 –> 21:42.427
[SPEAKER_00]: That was a huge moment.

21:42.807 –> 21:45.429
[SPEAKER_00]: Then we have got some time since got done afterwards.

21:46.629 –> 21:52.253
[SPEAKER_00]: And first time we would draw a ball of our own from a cast also.

21:52.353 –> 21:53.273
[SPEAKER_00]: It was in this got done.

21:53.333 –> 21:55.295
[SPEAKER_00]: That was a huge moment also.

21:56.375 –> 22:00.698
[SPEAKER_00]: And that’s one of the moment people can get at the journey walk of Princess Street example.

22:01.078 –> 22:02.199
[SPEAKER_00]: We also tried that there.

22:02.399 –> 22:03.420
[SPEAKER_00]: That’s a huge moment.

22:03.840 –> 22:08.823
[SPEAKER_00]: If people go to Edinburgh, they can try it and pull their own whiskey from there.

22:08.843 –> 22:10.504
[SPEAKER_00]: I can’t ask to end the shop.

22:11.843 –> 22:13.324
[SPEAKER_01]: Yeah, I love Edinburgh.

22:13.384 –> 22:15.206
[SPEAKER_01]: That’s definitely a place I enjoy being.

22:15.606 –> 22:19.830
[SPEAKER_01]: For the stoning stuff, like tell me a little bit more about stoning, because I’m starting to see the brand.

22:19.870 –> 22:23.333
[SPEAKER_01]: I know it’s, I know we spoke a little bit, we went recording.

22:23.713 –> 22:28.137
[SPEAKER_01]: I understand what’s happening, but tell me about the whiskey, the stoning whiskey, what makes it so unique.

22:29.469 –> 22:30.470
[SPEAKER_00]: It’s quite unique.

22:30.530 –> 22:37.253
[SPEAKER_00]: They have a very good history back from the nine founders from them.

22:37.433 –> 22:46.097
[SPEAKER_00]: They didn’t know so much about whisky and they brought whisky, not the first, but some of the first should then mark and they have the field.

22:46.637 –> 22:50.078
[SPEAKER_00]: They have the floor molded uniqueness of

22:51.798 –> 23:08.851
[SPEAKER_00]: It was devolved and it took it to the next levels and they used some very small potstils and then they brought the whiskey into the cask and they experiment a lot and then they then nailed it with the dry whiskey.

23:09.131 –> 23:12.554
[SPEAKER_00]: They are a huge famous of them and the dry is the exception that is good.

23:13.494 –> 23:22.178
[SPEAKER_00]: And especially when you try it in the rubbish put on the Chevy consk, it’s fantastic with the Chevrolet.

23:22.698 –> 23:24.559
[SPEAKER_01]: Yeah, and that ride on the really interesting.

23:24.579 –> 23:31.102
[SPEAKER_01]: I mean, I didn’t even know to be honest, I didn’t know they were even producing rides out there, but a ride share is probably pretty darn good.

23:32.180 –> 23:39.723
[SPEAKER_00]: It’s pretty good, and the funny thing is, Rai has a huge back history to the Danish people.

23:40.963 –> 23:49.567
[SPEAKER_00]: The Danish people each often, the right bread, each stay at lunch, and the younger people each at the school also.

23:49.747 –> 23:57.690
[SPEAKER_00]: So the Rai is a huge part of the Danish field, and Harvest around the culture in Denmark.

24:00.311 –> 24:13.052
[SPEAKER_00]: that they brought all that history into the bottle and they launched some weeks ago the new bottles were more of the Danish version out to the world with the new bottles.

24:14.733 –> 24:15.613
[SPEAKER_01]: Wow, okay.

24:15.773 –> 24:16.653
[SPEAKER_01]: I got to look out for that.

24:16.693 –> 24:20.534
[SPEAKER_01]: I mean, I’ll, you know, I definitely, like I said, I met them at whiskey live parents last year.

24:20.554 –> 24:25.135
[SPEAKER_01]: I didn’t dig in too deeply, but the ride with, with that sounds really like up.

24:25.656 –> 24:26.776
[SPEAKER_01]: Something I should be trying.

24:26.796 –> 24:28.036
[SPEAKER_01]: Well, Andreas, we cried.

24:28.076 –> 24:30.017
[SPEAKER_01]: We did some really good time today, man.

24:30.057 –> 24:30.677
[SPEAKER_01]: I can’t have preached.

24:30.957 –> 24:31.277
[SPEAKER_01]: Thank you.

24:31.297 –> 24:31.597
[SPEAKER_01]: Thank you.

24:31.637 –> 24:32.617
[SPEAKER_01]: Thank you for coming on.

24:32.677 –> 24:38.158
[SPEAKER_01]: I know we, you know, scheduling, you know, you being in Denmark, me in California, but like this was awesome.

24:38.359 –> 24:41.519
[SPEAKER_01]: Do you want to tell the people just how to follow you again?

24:41.599 –> 24:44.360
[SPEAKER_01]: I know we did it a few times, but just they know so that they hear it again.

24:45.287 –> 24:54.133
[SPEAKER_00]: Yeah, people can get the chance to follow us on the social media by the tech call at the Daily Whiskey, where we share the Whiskey stories each day.

24:54.754 –> 25:00.898
[SPEAKER_00]: And thank you for inviting us to the show and bring us some fun time to have a look.

25:01.038 –> 25:03.159
[SPEAKER_01]: I look forward to seeing you in person one day.

25:03.179 –> 25:05.641
[SPEAKER_01]: I’m sure I’m going to run into you at one of these shows eventually.

25:07.082 –> 25:11.704
[SPEAKER_01]: You know, I definitely send me a message with what shows or in your future because I’m kind of missing.

25:12.304 –> 25:17.946
[SPEAKER_01]: I need one more show this year and I kind of want to do something new, but I might go back and do something I’ve done before.

25:18.546 –> 25:23.628
[SPEAKER_01]: I’m not sure, but I’m not sure where my head is, but I can’t thank you for coming on enough and making it happen.

25:23.648 –> 25:25.408
[SPEAKER_01]: I can’t thank everyone enough for listening.

25:25.808 –> 25:33.431
[SPEAKER_01]: You know, we’re having a lot of fun with the podcast bringing in a lot of people in a very passionate about whiskey and Andreas and the daily whiskey are really doing a great job.

25:33.451 –> 25:35.652
[SPEAKER_01]: So I highly encourage you to follow them.

25:36.252 –> 25:37.356
[SPEAKER_01]: Thank you everyone for listening.

25:37.396 –> 25:41.567
[SPEAKER_01]: Thanks for reading the podcast and we will definitely see you all on the next one.

25:41.728 –> 25:43.613
[SPEAKER_01]: Thanks for listening and that’s a wrap.