The Transformation of Luchi’s Whiskey Bar from Jäger Bombs to Rare Drams

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[SPEAKER_02]: Welcome back everybody to another fun edition of the Rolex Whiskey Passion Project.

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[SPEAKER_02]: Oh man, the gentleman I have on today.

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[SPEAKER_02]: Fuck man, I could spend a whole year to just play some probably not drink enough of enough of the whiskey that he has there without further Did you have you’ve ever been to Isla and you’ve been to the bone more or tell you probably met Peter Jr See how are you my friends?

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[SPEAKER_02]: I’m very good, sir.

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[SPEAKER_01]: Very good.

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[SPEAKER_01]: Thank you very much for having me.

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[SPEAKER_02]: Oh Man, I’m so excited to chat on this one You want to tell the listeners who you are or what you do for a second?

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[SPEAKER_01]: Yeah, of course.

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[SPEAKER_01]: I’m Peter Jr. from the Bermuda Tell, which is Luchy’s Whiskey Bar on the Ayla Vaila.

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[SPEAKER_01]: So one of the world’s most famous We Whiskey Spot at the moment, and for Petty Smokey Whiskey.

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[SPEAKER_01]: And we specialize in exclusive Ayla and Judah Malt Whiskey’s from all around the world.

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[SPEAKER_01]: And so yeah, we try to have the biggest stock or give people the most choice of exclusive Malt Whiskey.

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[SPEAKER_01]: So.

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[SPEAKER_02]: be quite for you.

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[SPEAKER_02]: Like when did you start drinking the whiskey?

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[SPEAKER_02]: I mean, I know it’s a family bit, but like for you, when did you be like, oh shit, this is going to be a fun, this is all of you like, this is going to be my journey.

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[SPEAKER_01]: And…

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[SPEAKER_01]: It’s a strange one because I actually never had my first, like I never found my first whiskey plaza about 24 years old, but before that, I think it really happened with my father was selling some whiskey at the bar to a gentleman from Sweden.

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[SPEAKER_01]: I must have been about 16 17 years old at the time, so not really the age for drinking, of course, in Scotland.

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[SPEAKER_01]: It’s 18.

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[SPEAKER_01]: But I remember him selling these three whiskeys to this gentleman from Sweden.

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[SPEAKER_01]: And eventually that Swedish gentleman asks the famous question you always get asked.

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[SPEAKER_01]: What’s your favorite whisky Mr. McLean?

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[SPEAKER_01]: And my father was like, well, me?

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[SPEAKER_01]: Well, I hate the fucking stuff.

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[SPEAKER_01]: And he went away.

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[SPEAKER_01]: And I remember seeing the guys, it was the guy’s face.

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[SPEAKER_01]: The guy’s face was just like, how can you sell me three whiskeys and you don’t even know what it tastes like and you don’t drink it?

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[SPEAKER_01]: So I think from that moment, I thought you know something, I need to learn at least learn like, why do we buy bourbon casks?

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[SPEAKER_01]: What flavor do we get from the bourbon casks?

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[SPEAKER_01]: Why is Shetty cast more expensive?

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[SPEAKER_01]: What does double matured mean all these questions that you’re gonna get asked?

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[SPEAKER_01]: and then eventually a friend of mine from Belgium gave me a beautiful, it was actually a blind tasting of four beautiful, our bags, that I didn’t have on the bar at the time.

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[SPEAKER_01]: And the youngest one, which is an our big Renaissance, 1998, was my drum that

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[SPEAKER_01]: Basically blew up for me and I kind of blame him every time I meet him.

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[SPEAKER_01]: He comes back and stays with me about three times a year And I always say to market or something like see all this feel this beautiful whiskey.

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[SPEAKER_02]: That’s your fucking fault So tell me what what year did you start working at the bar what year did you go in there like oh God?

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[SPEAKER_01]: Oh That’s a good question.

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[SPEAKER_01]: There’d been a very

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[SPEAKER_01]: Oh, that’s something nice seven.

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[SPEAKER_01]: So I’ll be early 2000s probably.

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[SPEAKER_01]: Is it so 20?

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[SPEAKER_02]: So back then, I mean, where I’m going with this back then, it was nowhere near as busy as it is today for whiskey, correct?

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[SPEAKER_01]: Oh, definite, definite.

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[SPEAKER_01]: It was hardly, it really wasn’t, or the bar was nothing like it as as well, of course.

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[SPEAKER_01]: And it wasn’t as busy you definitely.

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[SPEAKER_01]: If I had the bar I have today and took it back to that time, I would probably be bankrupt.

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[SPEAKER_02]: I mean, like, who was coming back then?

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[SPEAKER_02]: I mean, obviously, Iowa wasn’t as big as a tourground.

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[SPEAKER_02]: It was not, it was just locals, right?

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[SPEAKER_02]: And a few hotel guests had came through randomly.

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[SPEAKER_02]: Definitely.

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[SPEAKER_02]: Yeah, yeah, yeah, yeah, yeah, absolutely right.

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[SPEAKER_02]: My father always says, you know, if we took it back even 40 years, you wouldn’t, you wouldn’t, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: People just, you know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: People just, you know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: People just, you know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: You know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: You know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: You know, you wouldn’t build a sale any of that Peter.

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[SPEAKER_01]: You know, you

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[SPEAKER_01]: especially local people and I still say today if it wasn’t for the rest of the world so you know an international my custom on my rating over and 95% of my customers will be international and and and and anyone who’s ever visited you you know your location if you’re looking at the building I would imagine if this was 2002 the left-hand side would be really busy in the right-hand side would be dead you know absolutely right

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[SPEAKER_02]: People, you playing cool, drinking behinds, taking in the view, getting some food, and then leaving.

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[SPEAKER_02]: There’d be no reason to go on the right hand side, other than walking through the hotel.

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[SPEAKER_01]: Yeah, no, you’re absolutely right.

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[SPEAKER_01]: Absolutely, right.

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[SPEAKER_01]: I mean, the public bar was the busy place.

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[SPEAKER_01]: And that was your ever, you know, Yeager bomb, skill of bombs, paints of tenants, vodka and red bull, you know, the whiskey wasn’t even really a thing.

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[SPEAKER_01]: And that’s where we made our money to start with.

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[SPEAKER_01]: And we also used to do an ascertaining hate.

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[SPEAKER_01]: And it was our, you know, it was a discord.

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[SPEAKER_01]: It was a rave, it was, you know, it wasn’t the same play.

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[SPEAKER_01]: Honestly, I always remember and I still tell the story.

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[SPEAKER_01]: It’s just a quick one.

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[SPEAKER_01]: It was a gentleman from the states actually was a VIP It was one of the you know how that you come over sometimes with the guys from Santori.

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[SPEAKER_01]: Yeah, yeah

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[SPEAKER_01]: Yeah, so it was the exact same as that, and it was a big American gentleman from Texas standing at the bar.

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[SPEAKER_01]: The other guys were sitting down in the lounge.

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[SPEAKER_01]: He had a beautiful, beautiful drama, but more whiskey in his hand, and it was a Saturday night.

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[SPEAKER_01]: It was about Leber Clock, and he was looking through from the lounge to the bar, and I came running through to get Earth, a bottle of blue wicked to do some Yager bombs, and some other stuff and Red Bull, and he looked at me and he goes, do you own both sides?

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[SPEAKER_01]: place.

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[SPEAKER_01]: I was like, yeah, yeah, it’s the same place.

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[SPEAKER_01]: And he was like, that’s not.

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[SPEAKER_01]: He says, we’re here drinking luxury whiskey.

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[SPEAKER_01]: And I mean, these guys are drinking like scettle bombs and yager bombs and all sorts of stuff.

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[SPEAKER_01]: It just doesn’t, it didn’t have the same vibe.

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[SPEAKER_01]: You know, and I don’t always remember that comment from that gentleman.

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[SPEAKER_01]: I thought, you know, something the two don’t go hand in hand.

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[SPEAKER_01]: They just don’t work.

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[SPEAKER_01]: You know, so I did, that’s probably the moment I put more time into the whiskey side of it.

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[SPEAKER_01]: And

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[SPEAKER_01]: of all.

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[SPEAKER_02]: So Wendy, so for you, like, so we started in 2002, you had a couple of whiskeys.

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[SPEAKER_02]: It wasn’t really a thing, you know, like it was a disco or a wave was a good place.

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[SPEAKER_02]: Wendy, you start to see whisky get started.

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[SPEAKER_02]: Obviously, not at the same thirst that it is now.

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[SPEAKER_02]: But like, what were the first signs?

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[SPEAKER_02]: And when was that when people started all of a sudden coming in and out and when did you start buying

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[SPEAKER_01]: So probably I would say about seven to eight years ago, I really started flowering money, like part of our flowering money into, you know, getting all the new releases.

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[SPEAKER_01]: And I think probably seven to 10 years ago, I really noticed people

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[SPEAKER_01]: or people noticed us for going, you know, if you’re looking for a new whiskey that’s coming for my life, this guy normally has it.

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[SPEAKER_01]: It’s normally on the bar.

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[SPEAKER_01]: You can normally find that they are he’ll be able to, you know, talk you through it, you know, and well, you know, it was great.

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[SPEAKER_01]: You seen this chef ever, and it wasn’t, for me, it wasn’t even graduate.

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[SPEAKER_01]: I’ve seen a lot of people coming in like, from all around the world, you can’t people from Japan, people from China, people from America, people from India, and they’d be like,

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[SPEAKER_01]: Yeah, they were just walking and go, do you have the new facie or whatever?

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[SPEAKER_01]: And they were like, yeah, yeah, yeah, it’s on the bar yet, you know?

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[SPEAKER_01]: And you started building a reputation from around seven to ten years ago, where people go right if you want that drum, he’ll have it.

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[SPEAKER_01]: And that would kind of…

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[SPEAKER_02]: It’s interesting, you say it’s seven to ten, because like I started 10 years ago investing in collecting, and it was just beginning, and there was very, like, if somebody would have said to me 10 years ago, hey, do you want to go to Scotland, you know, and go see some distilleries?

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[SPEAKER_02]: It was like space side.

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[SPEAKER_02]: It wasn’t like me, let’s go over to Iowa.

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[SPEAKER_01]: No, definitely not.

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[SPEAKER_01]: Definitely not, you’re absolutely right.

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[SPEAKER_01]: And for us looking out, I always say to people, because they’re always a year from the States, you know, as a mass of the States is huge.

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[SPEAKER_01]: You know, your, your states are like countries in their own, never mind, America is a whole.

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[SPEAKER_01]: So I would, I would often look out at the world and go, you know, from this week’s place, we only have 3,000 people here that live in this place.

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[SPEAKER_01]: And I would look out at thinking, God, these people don’t even know where here probably because we’re so small.

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[SPEAKER_01]: But once the whisky industry grew and it’s not just the whisky industry, it’s a whisky family.

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[SPEAKER_01]: It’s the people that are involved, like to yourself.

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[SPEAKER_01]: time and brooking all these guys, you know, end up having contacts and different parts of the world.

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[SPEAKER_01]: And they name no, the other caught, they’re like, oh yeah, we know him, oh yeah, we know him.

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[SPEAKER_01]: And you think, oh yeah, but they do know we’re here.

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[SPEAKER_01]: And whiskey lovers in general, they’re like, well, Peter, you know, if we love like a food in 16, or we love the Freud 10, we want to know what else these distilleries make.

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[SPEAKER_01]: So we Google Island, you know, that’s how your bar comes up, because we Google

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[SPEAKER_01]: And then we could go like the best whiskey bar.

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[SPEAKER_01]: Your bar comes up every time and I’m like really in the like, yeah, that’s why we know you’re here.

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[SPEAKER_01]: And I’m like, that’s nuts.

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[SPEAKER_01]: So we’ve got a lot to thank for the internet, really.

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[SPEAKER_01]: And Facebook, Instagram, all sorts of these, you know.

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[SPEAKER_02]: 100% I mean.

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[SPEAKER_02]: And then I would imagine like, you know, let’s go back 10 years and then come forward like two years.

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[SPEAKER_02]: I would imagine then the distillery kind of woke up and realized you were kind of like a showcase for their brands.

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[SPEAKER_01]: Slowly, yes, some more than others say on the island and for sure, some of them that’s the two that I really remember that really started and also helped me to be honest.

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[SPEAKER_01]: If it wasn’t for the likes of yourself as well, you know, I see you putting bottles up and I see other guys that are, you know, they do the similar thing with what you do.

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[SPEAKER_01]: And you guys also help me see that, oh wait a minute, there’s a new bottle for the states from, you know, it’s exclusive eyla.

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[SPEAKER_01]: that’s only available in the States.

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[SPEAKER_01]: There wasn’t for people like you.

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[SPEAKER_01]: I also wouldn’t be able to get these bottles back home and on the bar for people to try.

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[SPEAKER_01]: So, you know, it’s an amazing thing.

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[SPEAKER_01]: It really is.

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[SPEAKER_01]: It’s a family.

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[SPEAKER_01]: Definitely a family.

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[SPEAKER_01]: And the facilities that I would say that can start to that trend of really investing in the local businesses as well would be required to even have them.

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[SPEAKER_02]: Smart.

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[SPEAKER_02]: I mean, they also were some of the first guys to do

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[SPEAKER_01]: Yeah, and I think what else they did, they’re all to one of the first ones to do, like you obviously you traveling all the way from the States, you want something special, you don’t want to buy, you don’t want to come all this way and buy a lag of all the 16 or not the Friday fan, you want to leave with a bottle.

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[SPEAKER_01]: that you can only buy here.

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[SPEAKER_01]: So when you go back to your friend, you go, you don’t have one of these because you didn’t travel to Aila.

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[SPEAKER_02]: It’s stuck.

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[SPEAKER_02]: That’s got a hand riding on it.

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[SPEAKER_02]: I mean, that’s stuff that you just get, you know, like, 220 bottles done.

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[SPEAKER_02]: Like, that’s it.

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[SPEAKER_02]: That’s why, like, on that trip when I was with you right now, like, whoa, like, he’s the phrase that’s fucking insane.

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[SPEAKER_02]: Like, I’ve got to buy them.

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[SPEAKER_02]: And he’s like, you’re just not going to have this experience.

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[SPEAKER_02]: And I’m not, you know, I don’t want the core stuff.

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[SPEAKER_02]: That’s all great, but that’s just not what I, I don’t believe that that’s the best expression of what I taste when I’m on island.

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[SPEAKER_01]: No, you’re absolutely right.

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[SPEAKER_01]: You know, actually, that the core range stuff is just the flagship.

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[SPEAKER_01]: That’s just to get a new taste of an entry taste.

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[SPEAKER_01]: Once you start going up into single casts, and not always beg an age, but some, some of them age better than others.

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[SPEAKER_01]: And that says for a lot of the studies around Scotland and probably anywhere in the world,

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[SPEAKER_01]: But, I mean, your flagship is just to give you the taste or of what this distillate is about.

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[SPEAKER_01]: You’ll know yourself once you try some of these exclusive hand-fills, single casts, exclusive onlys.

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[SPEAKER_01]: You find some gems and you go, wow, I didn’t realize they could taste like that.

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[SPEAKER_02]: And that was like, it was crazy because like my journey with La Freig was never really a journey.

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[SPEAKER_02]: And then this year in June, I was in New York and Simon poured one of those, you know, hand-written, cherry-finished and I was like, whoa, but this is crazy.

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[SPEAKER_02]: Yeah, like how do I get that you know my hands on that and all like wow, like that’s that’s a unique experience And obviously with before you know like does that’s and I’ve drank so many crazy bottles over the years and I’m like All right, we’re like what are the off off core boomers that are out there?

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[SPEAKER_02]: And you start to go down that rabbit hole and you like holy snikies like this is crazy

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[SPEAKER_01]: or doesn’t have some money, he’s a, yeah, he’s a, he’s also, he’s, he’s, he’s, he helped me out so many times that he’s such a gentleman and he really knows it that he really knows his car is, he’s, he’s brilliant.

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[SPEAKER_02]: So all, so like now with some of these like, well, you know, like, for example, Port Ellen reopening, like, yep, you’ve had stock of Port Ellen when it wasn’t open.

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[SPEAKER_02]: You know, what does that do for like at the bar now, are people coming in more because Port Ellen’s been, you know, bringing and people have been starting to go visit that one that does, does, does, does, thecillary reopening get excitement at your bar because you have so many ventages.

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[SPEAKER_01]: It does, to a certain extent, yeah, Battalion, obviously, I think the problem with Battalion is the same with Brora and some of these other ones that reopened, they were ghost distilleries for so long.

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[SPEAKER_01]: And then, once they reopened, the prices, it’s the prices that people have to offer, obviously, because Battalion’s first annual release,

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[SPEAKER_01]: when they started doing the annual lease after it’s shut, when they realized, wait a minute, we could actually even though we’re shut, we have some stock here.

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[SPEAKER_01]: You know, we have some battles, we could do some annual releases.

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[SPEAKER_01]: The first bottle of hotel and annual lease was about 80 to 100 pounds of ball.

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[SPEAKER_01]: That’s cheap, you know, that’s really cheap.

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[SPEAKER_01]: Yeah, for something that was 20, something that was 24 or 23 year old.

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[SPEAKER_01]: And you look at the prices now, I mean, I just bought the new hotel, which is the 1983, 42 year old.

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[SPEAKER_01]: and it’s for a seven and a half thousand, you know, and you’re like…

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[SPEAKER_02]: right over here.

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[SPEAKER_02]: So riddle me this because you live there, you’re in the moment.

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[SPEAKER_02]: Like, you know, 80 to 100, it was still a profitable bottle for them.

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[SPEAKER_02]: You know, they obviously still made money.

14:10.838 –> 14:23.756
[SPEAKER_02]: They paid off the liquid, they paid off, you know, and now I look at it like, you know, when the marketing department gets involved and they start setting prices, way above the cost of goods, it puts up their pressure on moving the bottle in public.

14:23.776 –> 14:24.277
[SPEAKER_02]: It just does.

14:24.317 –> 14:29.164
[SPEAKER_02]: I mean, how many, you know, it’s a very rare are drinking that when they come into the bar.

14:29.144 –> 14:30.186
[SPEAKER_02]: No, it’s very few.

14:30.226 –> 14:39.663
[SPEAKER_01]: You know, that’s why I do the bar in a certain way that and I think it’s the Ailer way I would say it’s called, because obviously in the mainland you have much more movement of people.

14:39.763 –> 14:49.480
[SPEAKER_01]: You come to Scotland, you go to Edinburgh, you go to Glasgow, these are big cities where there’s an influx of people all the time, moving through these cities, going to these distilleries.

14:50.001 –> 14:50.983
[SPEAKER_01]: On Ailer,

14:50.963 –> 14:56.282
[SPEAKER_01]: I like to believe Ayla has that, and you’ve been here, so you’ve bound to have been in step.

14:56.724 –> 15:03.066
[SPEAKER_01]: Ayla is a very small place, and it costs people extra money to get here, never mind buying our products.

15:03.822 –> 15:13.455
[SPEAKER_01]: So, you know, you’re going to get that extra welcome, which is the way it should be, you know, you welcome Dram, and you know, where have you come from, how long you’re here for, you know, where are you going next?

15:13.595 –> 15:17.521
[SPEAKER_01]: It’s all that very much hospitality, welcome people in.

15:18.262 –> 15:31.500
[SPEAKER_01]: And that’s when I, you know, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve, I’ve

15:31.548 –> 15:40.298
[SPEAKER_01]: If you’re with Dazz and you say that we’ve got a two or a book to be more, and you say we’re with two hours to spare, we could probably step up to the frog.

15:41.019 –> 15:50.209
[SPEAKER_01]: Now, you would still be taking round the frog, or even if you hadn’t booked the two, or they would show you some stuff, they would give you some drums, they would welcome you in with open arms, because that’s the A-law wake.

15:51.430 –> 15:56.636
[SPEAKER_01]: And unless you know somebody or you’re within the know, if you haven’t booked anything for a tell, you don’t get in.

15:56.656 –> 15:57.497
[SPEAKER_01]: It’s not.

15:59.099 –> 15:59.559
[SPEAKER_01]: Very much.

15:59.640 –> 15:59.840
[SPEAKER_01]: Okay.

16:00.861 –> 16:00.981
[SPEAKER_01]: Right.

16:01.535 –> 16:14.759
[SPEAKER_02]: Is there a week before it opened it always like while because it was really like they’re like All right, like we we’re gonna really we didn’t create a staff here to welcome everybody It’s got to be appointment only yeah, and I don’t agree with that for Ela.

16:14.839 –> 16:22.834
[SPEAKER_01]: It’s nothing against Partel I just don’t think it’s no day anyway You should be able to walk in like because partel is a big brand and it’s not cheap brand

16:22.814 –> 16:36.774
[SPEAKER_01]: Yeah, so if you’re going to have a tour at 200 pounds, which not a lot of people can afford, you need to have one at 25, I wonder something just to get people in your door, people taking you know, pictures, it’s still free advertising for their from him.

16:37.415 –> 16:44.244
[SPEAKER_01]: It’s like people coming to my bar and I go, I’m sorry, I only do old and rare, so there’s nothing cheaper than a 50 pound a net.

16:44.905 –> 16:46.948
[SPEAKER_01]: I would lose 90% of my customers.

16:46.928 –> 16:54.617
[SPEAKER_01]: Yeah, you want to be able to welcome everybody and if you’ve got a high end customer that wants to try something, absolutely a more than welcome, we’ll get out the cabinet, we’ll open it up.

16:55.098 –> 17:06.110
[SPEAKER_01]: We’ll do everything if you’re looking for something, if you’re new to the whiskey game, you know, and you would just want to try, you’ve never tried any, but more, you’ve got this whole core range there that you can dive into, that’s not going to cost you an arm of the leg.

17:07.432 –> 17:16.142
[SPEAKER_02]: But it’s like, for people who come visit, do they normally hit half a dozen distilleries or are they super focused and they just do a few

17:16.983 –> 17:36.426
[SPEAKER_01]: the super geeky guys which would be kind of like what I would come under they do have their favorites and they want to go and see that of course that’s the bucket list you know we’re gonna go to lag a balloon or we’re gonna go to but haven’t and but you do get a group sent a little try and like within the week all within five days they’ll try and hit every single facility and that’s a long that’s a long maze no

17:37.587 –> 17:46.072
[SPEAKER_01]: Especially when you’re doing cast trends, then can you think about, you know, you’re, you’re, you’re come to do these private VIP tastings, you’re, you’re, you’re, you’re tasting cast trends whiskey from 10 o’clock in the morning.

17:46.674 –> 17:52.170
[SPEAKER_02]: Uh, Pierre, I, it seriously, I came home from seeing you three weeks ago and my body was destroyed.

17:52.690 –> 17:55.755
[SPEAKER_02]: Like, you like Westview.

17:55.775 –> 18:01.604
[SPEAKER_02]: Well, because like I came to see you, you know, that was a leave America on a Sunday home on a Friday.

18:01.644 –> 18:05.290
[SPEAKER_02]: Do four cities, three hotels in four days.

18:06.051 –> 18:07.654
[SPEAKER_02]: So you’re drinking all day on nights.

18:07.674 –> 18:08.415
[SPEAKER_02]: So that one hurt.

18:08.475 –> 18:13.062
[SPEAKER_02]: And then 12 days later, I was going back to London for six days.

18:13.042 –> 18:18.229
[SPEAKER_02]: And that was non-stop and I came home and I’m like, I think I need to just chill for a second.

18:18.269 –> 18:24.056
[SPEAKER_02]: It’s a lot because these cast-drink whiskey’s are just, you know, and even if you’re drinking a quarter of an ounce, it doesn’t matter.

18:24.096 –> 18:25.138
[SPEAKER_02]: It’s less rinks.

18:25.959 –> 18:28.682
[SPEAKER_02]: I’m absolutely like, the body doesn’t forgive you for that.

18:28.782 –> 18:31.005
[SPEAKER_02]: Like it just doesn’t, there’s nothing you can put in there.

18:31.326 –> 18:33.468
[SPEAKER_02]: To start, I mean, I mean, you saw an Instagram.

18:33.508 –> 18:38.695
[SPEAKER_02]: I counted in 35 days, 120, pretty much cast-drink whiskey’s.

18:39.181 –> 18:42.226
[SPEAKER_02]: You know, like, in 35 days, like, that’s four a day.

18:42.286 –> 18:44.529
[SPEAKER_02]: Some days with 12, some days were not in it.

18:44.550 –> 18:48.175
[SPEAKER_02]: Now of the 35 days, 12 days of it.

18:48.316 –> 18:49.237
[SPEAKER_02]: I wasn’t drinking.

18:49.638 –> 18:51.541
[SPEAKER_02]: So that’s pretty good on the 23 days.

18:51.881 –> 18:56.248
[SPEAKER_02]: Like, it was really like 10 days of drinking, you know, and I did all that.

18:56.388 –> 18:59.974
[SPEAKER_02]: Yeah, it’s insane, you know, but it’s like, the problem is,

18:59.954 –> 19:01.836
[SPEAKER_02]: it’s so unique and it’s so good.

19:01.856 –> 19:07.383
[SPEAKER_02]: Like if I think of all the taste things I’ve done at your place, like there’s nothing there that is basic.

19:07.483 –> 19:09.385
[SPEAKER_02]: It’s all super unique.

19:09.865 –> 19:15.171
[SPEAKER_02]: And when you take that moment and you take a breath and it’s like, you know, it’s not like you’re standing there doing shots.

19:15.592 –> 19:22.620
[SPEAKER_02]: You did every two, three hours drinking four grams, but you also did that two hours ago and you did that two hours before that.

19:23.090 –> 19:34.961
[SPEAKER_02]: Absolutely, and you’ve had like a piece of lobster like guess what do you I remember the first time coming to you at night I’m like I need some food and you like gap everything’s shut down I got crisps and pop-a-doms.

19:35.001 –> 19:37.763
[SPEAKER_02]: I’m like fuck I’ll eat it like I just need food.

19:37.783 –> 19:53.097
[SPEAKER_01]: Yeah Well see since see since that to see now because I remember thinking to myself You know like you then with dad’s not enjoying something Yeah, I got you something deep, but I thought well, yeah

19:53.077 –> 19:59.110
[SPEAKER_01]: Normally when I get guys like you guys and now that come in later everywhere shut because you’ve been you’ve been been tuning all day.

19:59.931 –> 20:03.539
[SPEAKER_01]: So during facelift year we had like what’s his name?

20:04.401 –> 20:12.317
[SPEAKER_01]: Mario Campo and yeah and that from from the states and they came in at like half ten eleven o’clock And he’s like you walked in and he’s like yeah

20:12.297 –> 20:13.558
[SPEAKER_01]: I know everything shut.

20:13.618 –> 20:14.720
[SPEAKER_01]: I know how Ela works.

20:14.740 –> 20:22.648
[SPEAKER_01]: Do you have anything else like you know something a good fresh lobster I’ve got fresh oysters I’ve got fresh scallops another fresh language since and it all there was 10 of them.

20:22.668 –> 20:30.897
[SPEAKER_01]: They like you know something Just give us one of each just get the plates up and we’ll buy a whiskey and that’s what they did they sat there They enjoyed some luxury whiskey some wants to wait there.

20:30.917 –> 20:35.402
[SPEAKER_02]: That’s what we got to do next time Because I got to steal a lighter

20:35.990 –> 20:38.777
[SPEAKER_02]: Yeah, I mean, and that there really is nothing better.

20:38.797 –> 20:43.750
[SPEAKER_02]: I mean, you know, I’ve really, I’ve been fortunate enough to drink great whiskey and eat great food.

20:43.790 –> 20:46.978
[SPEAKER_01]: And like he really is nothing better than those two together.

20:47.178 –> 20:48.039
[SPEAKER_01]: You’re absolutely right.

20:48.059 –> 20:54.149
[SPEAKER_01]: I’ve seen some of your posts and your posts are not just beautiful balls or Wesky, but I’ve seen some of the beautiful food that you put up.

20:54.169 –> 20:55.130
[SPEAKER_01]: And I’m a sucker.

20:55.431 –> 20:56.833
[SPEAKER_01]: You know yourself, a food looks good.

20:57.153 –> 20:59.637
[SPEAKER_01]: Nine times at 10, it tastes good.

20:59.677 –> 21:01.720
[SPEAKER_02]: Oh, 100% and then you add a good whiskey to it.

21:01.821 –> 21:03.904
[SPEAKER_02]: It’s just like a perfect marriage and don’t get me wrong.

21:04.264 –> 21:10.033
[SPEAKER_02]: I love a good cigar every now and again, but I’d way rather have a good meal with my whiskey than a cigar.

21:10.173 –> 21:11.836
[SPEAKER_02]: I mean, that is, you know.

21:11.856 –> 21:13.118
[SPEAKER_02]: It’s a good thing.

21:13.098 –> 21:19.551
[SPEAKER_02]: You know, we tied one on in London one night, but we were drinking American bourbon whiskey and smoking cigars and eating steak.

21:20.032 –> 21:22.737
[SPEAKER_02]: I woke up the next morning and I was like, I don’t know if I’m going to live.

21:23.218 –> 21:27.066
[SPEAKER_02]: Like that was like, that was insane.

21:27.106 –> 21:29.892
[SPEAKER_02]: And I’m like, great, I’m like, I’m a quasi-professional.

21:29.992 –> 21:31.054
[SPEAKER_02]: I shouldn’t hurt like this.

21:31.896 –> 21:34.060
[SPEAKER_01]: No, you know, Champions League, you are.

21:35.508 –> 21:38.273
[SPEAKER_02]: So now, okay, so let’s go, but let’s go back in time.

21:38.333 –> 21:41.398
[SPEAKER_02]: So eight years, eight to 10 years ago, things start to pick up.

21:41.779 –> 21:43.221
[SPEAKER_02]: The bar starts getting busy here.

21:43.281 –> 21:48.390
[SPEAKER_02]: Five years ago, I would imagine it’s really trucking now.

21:48.610 –> 21:51.455
[SPEAKER_02]: Do you have to now adjust your inventory levels?

21:51.976 –> 21:55.221
[SPEAKER_02]: It like, how do you have to adjust to this huge demand?

21:56.022 –> 21:57.325
[SPEAKER_01]: You’re not actually there, right?

21:57.365 –> 21:58.306
[SPEAKER_01]: You’re probably not there.

21:58.426 –> 22:01.752
[SPEAKER_01]: It’s probably just six years, say five to six years ago, but I don’t know.

22:02.035 –> 22:23.419
[SPEAKER_01]: when it became really busy and I thought, you know something and also not just that it became busy, you’ll know yourself, it became damn expensive, a accommodation, whiskey, everything on I love it came really over the top, especially for a fage, a lot of places with double, which I don’t do, I’m really against it because we rely on…

22:23.399 –> 22:26.263
[SPEAKER_01]: and returning customers, I mean, you’ve been back to our bar a few times.

22:26.564 –> 22:28.827
[SPEAKER_01]: Yeah, and as returning customers, we won.

22:28.847 –> 22:33.513
[SPEAKER_01]: It’s these guys that, you know, they’re going to come back time and time again if you look after them.

22:33.794 –> 22:42.486
[SPEAKER_01]: I mean, if you came to my hotel and you said, Peter, I’m staying the night, the 150 pound for the night for a single room, including breakfast, and then next year I said to you, it’s 300 pounds, you’d be like, what?

22:42.506 –> 22:43.007
[SPEAKER_01]: 300 pounds?

22:43.147 –> 22:43.688
[SPEAKER_01]: That’s ridiculous.

22:44.129 –> 22:47.093
[SPEAKER_01]: So you would lose customers, you know what I mean?

22:47.113 –> 22:51.499
[SPEAKER_01]: So yeah, and when they became really bad, yeah, when they became really busy,

22:51.479 –> 22:56.708
[SPEAKER_01]: The other thing I changed, which made it a wee bit easier, but also, I don’t know if it did make it easier.

22:56.749 –> 23:06.025
[SPEAKER_01]: It should have made it easier, and my eyes, it’s meant to, but I took all, and there’s nothing against independent of Westgate, because independent Westgate is some of the best stuff as well you can get.

23:06.045 –> 23:08.610
[SPEAKER_01]: And they break the mold.

23:09.248 –> 23:14.478
[SPEAKER_01]: them, but I took all the independent whisky and non-ayla off the bar.

23:14.959 –> 23:17.184
[SPEAKER_01]: I made the bar, I introduced them.

23:17.705 –> 23:29.468
[SPEAKER_01]: Yeah, about five or six years ago, I decided, in my head, I’m not based in Edinburgh, so I’m not people aren’t coming to my channel or restaurant and whisky bar and going to you have any

23:29.448 –> 23:34.337
[SPEAKER_01]: Famous glamorans, you do have any Glenn Fiddach, do you have any, you know, a Call and whatever.

23:34.658 –> 23:39.787
[SPEAKER_01]: And people were coming to Ila obviously, and they’re coming here specifically for Ila or Judah Malt Westgate.

23:40.409 –> 23:43.775
[SPEAKER_01]: So I thought, you know, something to the disgust of my father.

23:44.656 –> 23:50.848
[SPEAKER_01]: I think I took all the non-Ila and all the independent Ila, everything with that off the bar.

23:50.828 –> 23:51.730
[SPEAKER_01]: and I gave it away.

23:51.871 –> 23:52.914
[SPEAKER_01]: It’s because some of it was really good.

23:53.114 –> 23:55.079
[SPEAKER_01]: I gave it away to returning customers.

23:55.360 –> 23:57.346
[SPEAKER_01]: Come back, tell me, tell me again, let you guys me come back.

23:57.526 –> 24:04.585
[SPEAKER_01]: I like going to give you a drum, welcome drum, and I kept it exclusive island Judah because that is what people come for.

24:04.767 –> 24:06.770
[SPEAKER_01]: And that should have made it easier.

24:06.850 –> 24:12.098
[SPEAKER_01]: In my head, my original plan was I would love to give people that you’ve seen the whiskey Bible.

24:12.478 –> 24:14.521
[SPEAKER_01]: Yeah, I’m updating it at the moment.

24:15.342 –> 24:23.434
[SPEAKER_01]: And we’re just shy, you know, somewhere between 18 and 1900 different A-Lat and Jura explosive bottleings on the bar or drinking.

24:23.414 –> 24:34.247
[SPEAKER_01]: and my idea originally was that it was only seven distilities, so I thought I’d love to give people the choice of a hundred-but-more, a hundred-lethroyage, a hundred-art-better, a hundred of every distility.

24:35.088 –> 24:37.111
[SPEAKER_01]: And so, in my head, it was seven hundred-buttles.

24:37.792 –> 24:42.097
[SPEAKER_01]: And that has just, that has just got enough gone well over the mark.

24:42.778 –> 24:45.321
[SPEAKER_01]: And you’ve got the secondless place opening soon.

24:45.301 –> 24:48.426
[SPEAKER_01]: Yes, the Kinder will be opening up and that’s going to be another.

24:48.446 –> 24:52.973
[SPEAKER_01]: I mean he’s got crazy mean that man, that man is such an ice man.

24:53.013 –> 24:56.718
[SPEAKER_01]: I’ve met him a few times he he bought my father’s black memos.

24:57.580 –> 25:03.729
[SPEAKER_01]: So my father bought black memos in 1992 for 95 pound and 95 pence.

25:03.869 –> 25:05.091
[SPEAKER_01]: They’re original black memos.

25:05.372 –> 25:06.313
[SPEAKER_01]: I know

25:06.293 –> 25:08.255
[SPEAKER_02]: I don’t care as your price when you keep what I’m waiting for.

25:08.275 –> 25:10.638
[SPEAKER_02]: You’re already listening, just let that sink in for a second.

25:10.658 –> 25:11.319
[SPEAKER_02]: 95.

25:11.339 –> 25:11.559
[SPEAKER_02]: 95.

25:11.579 –> 25:11.900
[SPEAKER_02]: 95.

25:11.920 –> 25:14.723
[SPEAKER_01]: 95.

25:14.843 –> 25:17.506
[SPEAKER_01]: Roughly, that’s the price of it when it came out in 1992.

25:17.606 –> 25:23.033
[SPEAKER_01]: I hope this year to get it back in the bar.

25:23.233 –> 25:23.974
[SPEAKER_01]: I want the first one.

25:24.335 –> 25:25.396
[SPEAKER_01]: That’s my unicorn ball.

25:25.836 –> 25:28.960
[SPEAKER_01]: Hopefully, my father will let me spend a bit more money.

25:28.940 –> 25:46.115
[SPEAKER_01]: and get one of them on the bar, because I do get asked for it all the time, but Sikender was a gentleman that bought my father black, but Moore’s cut remember the exact figure back then, but I think he had the bottles with three or four years, and then Sikender offered him a come in for it was 2000 or two and a half thousand per bottle, which back then, my father was like, wait a minute.

25:46.516 –> 25:48.938
[SPEAKER_01]: I mean, I only bought this for just below 100 pounds.

25:49.518 –> 25:57.225
[SPEAKER_01]: And as funny, he didn’t click then go and wait a minute, there might be something in this, you know, these bottles seem to be rock

25:57.863 –> 26:06.743
[SPEAKER_01]: and know the goal part of what does it know the goal for like 20,000 pounds, you know, minimum, minimum, minimum, and the really, it’s crazy.

26:07.043 –> 26:19.278
[SPEAKER_02]: Yeah, it’s just, listen, you know, here’s the coolest part, like I don’t know how many more years we have left, but it really seems like the last three years, we’ve had some amazing vintage whiskey releases.

26:20.119 –> 26:20.559
[SPEAKER_02]: Oh, we have.

26:21.080 –> 26:33.034
[SPEAKER_02]: Oh, like vintage stuff, this, you know, late 60s, early 70s, 80s, I mean, people don’t realize like 80s is 45 years ago, it’s not like, and minutes ago, 45 years ago.

26:33.014 –> 26:49.314
[SPEAKER_01]: No, you’re absolutely right, you’re absolutely right, you’re absolutely right Gavin you’re right on the money there It’s and you’ve been fortunate enough as well to try some of these You know, and you know when you taste them you’re I think that’s why people love whiskey There’s a story, but there’s also major history there You know, but that’s alright.

26:49.334 –> 27:01.148
[SPEAKER_02]: I mean you you’re going to write like the part that I like Those my mind is the people that were putting up that whiskey in the barrels in the 60s 70s 80s even 90s nobody cared

27:02.360 –> 27:03.381
[SPEAKER_02]: Nobody wanted it.

27:03.822 –> 27:06.886
[SPEAKER_02]: They got their paycheck on a Friday with a pint of whiskey to take home.

27:07.286 –> 27:12.432
[SPEAKER_02]: They could give you how many guys went home with 1960 bowmore, you know, when they were making it.

27:12.453 –> 27:16.257
[SPEAKER_02]: They’re like, hey, you know, we put it in all the barrels, we got extra.

27:16.297 –> 27:19.601
[SPEAKER_02]: You guys take it home, drink it that weekend, or, you know, with whatever you eat it.

27:20.002 –> 27:22.285
[SPEAKER_02]: Like, you know, like, that’s just how it was.

27:22.365 –> 27:25.489
[SPEAKER_02]: So, like, to me, like, that’s not a hundred years ago.

27:25.549 –> 27:30.595
[SPEAKER_02]: That’s, I mean, that’s like a very

27:30.963 –> 27:33.950
[SPEAKER_01]: Nobody cared and nobody and everybody thought you think about it.

27:34.091 –> 27:37.398
[SPEAKER_01]: Everybody, when that black boomer was released, so the low-hundred pound.

27:37.900 –> 27:41.789
[SPEAKER_01]: A lot of local people are like, what a hundred pound that’s ridiculous for that.

27:41.809 –> 27:42.811
[SPEAKER_01]: But let’s skip.

27:42.831 –> 27:44.736
[SPEAKER_01]: And you’re looking at that now and you’re like nothing.

27:45.374 –> 27:49.719
[SPEAKER_02]: Well, I mean, I think that’s obviously a universal thought process of people that have been around it.

27:49.739 –> 27:55.485
[SPEAKER_02]: I mean, I’ve been fortunate enough to interview a lot of people on my podcast and nobody saw any of this coming.

27:55.946 –> 27:58.709
[SPEAKER_02]: Nobody knew anybody who claims bullshit.

27:58.729 –> 28:03.134
[SPEAKER_02]: It was just luck that they bought extra that they just happened to buy extra and they never drank it.

28:03.474 –> 28:05.356
[SPEAKER_02]: But none of them said, oh, I’m going to lock this one.

28:05.696 –> 28:07.618
[SPEAKER_02]: I’m going to lock this one away for a rainy day.

28:07.638 –> 28:09.981
[SPEAKER_02]: It’s going to be worth 25,000, one day.

28:09.961 –> 28:10.722
[SPEAKER_01]: Well, I don’t know.

28:10.762 –> 28:11.944
[SPEAKER_01]: Nobody knew.

28:11.964 –> 28:12.605
[SPEAKER_01]: Nobody knew it.

28:12.866 –> 28:20.377
[SPEAKER_01]: I know guys about cases of black and more just because there weren’t to me where Peter, I was a bit of a whisky like I loved drinking it.

28:20.518 –> 28:24.884
[SPEAKER_01]: I was lucky enough to have my own business so I had a wee bit of expendable funds.

28:25.565 –> 28:27.749
[SPEAKER_01]: And I thought, that’s an ice bottle that comes with a beautiful box.

28:27.769 –> 28:29.151
[SPEAKER_01]: I’m going to buy a case.

28:29.131 –> 28:50.000
[SPEAKER_01]: and they put it up in the attic and forgot about it and I’ll add you as Davie Brody said, there’s a lot of betas, more fire hazards in the attic at the moment on Eiloth than people realize because they’ll be old people now that just aren’t interested in whiskey, but they they also gifted black the more, they had that age, but at one point, they gifted it away as gifts, they didn’t know even selling it because they had so much of it.

28:50.620 –> 28:51.221
[SPEAKER_01]: Yeah, you know?

28:51.902 –> 28:52.523
[SPEAKER_01]: So,

28:52.992 –> 29:10.119
[SPEAKER_02]: No, it it wilded me because I look at and that you know, that was released in the 90s, you know, like once again, it’s like, it’s, it’s wild to me that we’re not talking about that long ago, we’re nobody and now, like I said, like I was saying, like, you know, when I grew up, Johnny Walker blue was the most expensive thing.

29:10.139 –> 29:17.110
[SPEAKER_02]: And I remember that was like $160 and I’m like, who it’s been $160, like that’s crazy.

29:17.131 –> 29:18.713
[SPEAKER_02]: And now it’s like, you know,

29:18.693 –> 29:30.227
[SPEAKER_02]: And like, I look at my bill from London, you know, multiple thousands, you know, this like, okay, like, I guess it’s like, you know, we’re jaded, but it’s also kind of exciting solution.

29:31.008 –> 29:39.418
[SPEAKER_02]: Well, like, like, to me, the excitement is there’s very few bars in the world, like yours, when you, where you can walk in and literally go down history.

29:40.006 –> 29:48.481
[SPEAKER_01]: Well, that’s why I did the bar on the way I did my idea behind it was, you know, whiskey’s made for drinking.

29:49.302 –> 29:50.104
[SPEAKER_01]: That’s what it’s made for.

29:50.164 –> 29:53.469
[SPEAKER_01]: And then, so why not open everything?

29:53.489 –> 30:04.208
[SPEAKER_01]: It took a lot of persuasion for my father because he was like, wait a minute, the first bottle I opened

30:04.188 –> 30:10.614
[SPEAKER_01]: And it was a German guy and I was like, well, if I open this, the place of this bottle is over two grams, it’s going to be like 200 hours pound a shot.

30:11.674 –> 30:13.936
[SPEAKER_01]: And my dearest whiskey at the time was about 50 pounds.

30:14.617 –> 30:17.760
[SPEAKER_01]: So my father’s words were, oh yeah, I’m in it if you open that he buys this whiskey.

30:18.781 –> 30:20.642
[SPEAKER_01]: I mean, how do you know you’ll sell another one?

30:20.662 –> 30:22.364
[SPEAKER_01]: That says you’re doing.

30:22.564 –> 30:25.486
[SPEAKER_01]: So he’s like, it’s a way, I mean, once you open that bottle, it’s worth nothing.

30:25.507 –> 30:26.888
[SPEAKER_01]: That says, yes, no, it’s not worth anything.

30:27.208 –> 30:29.010
[SPEAKER_01]: It’s worth what you can sell at.

30:29.950 –> 30:33.013
[SPEAKER_01]: And he was like, oh, I don’t like the sound of this

30:34.563 –> 30:39.794
[SPEAKER_02]: I don’t mean that’s a good business man going like hey man, like I got to cover my risk here We started opening these things.

30:39.814 –> 30:48.471
[SPEAKER_02]: They were with nothing and all he’s here And he knew like was the board that first bottle for ten X He’s like there’s something happening here, but it hasn’t happened yet

30:48.788 –> 30:50.390
[SPEAKER_01]: Yeah, absolutely.

30:50.670 –> 30:51.151
[SPEAKER_01]: Absolutely.

30:51.512 –> 31:00.003
[SPEAKER_01]: And it took its time, but I mean, as I said, it’s thanks to people that have got into this and, you know, that have come from all around the world.

31:00.523 –> 31:03.087
[SPEAKER_01]: As I’ve said before, if it was just a UK, I would be bankrupt.

31:03.367 –> 31:03.788
[SPEAKER_01]: It’s time.

31:03.848 –> 31:12.940
[SPEAKER_01]: I always threw up like, yeah, I always put up like thank you every year to people like to you like yourself, like come from all around the world.

31:13.160 –> 31:14.141
[SPEAKER_01]: So it wasn’t for you guys.

31:14.522 –> 31:16.264
[SPEAKER_01]: My bar also wouldn’t look.

31:16.244 –> 31:16.885
[SPEAKER_01]: the way it does.

31:17.686 –> 31:22.213
[SPEAKER_02]: And if it was, if it was local’s only, it’d be selling yagashots still and doing a disco.

31:23.114 –> 31:30.906
[SPEAKER_01]: What was it called, the, you know, what was it called, the Picardy Vriesos?

31:30.926 –> 31:38.016
[SPEAKER_02]: Yeah, and you, and you have, well, you, every weekend, you’d have a pool competition and, and, and, and, and, and, and, and, and, and, and what he called darts?

31:37.996 –> 31:40.881
[SPEAKER_01]: Yeah, you know, that’s like, that’s that thing.

31:41.582 –> 31:42.323
[SPEAKER_01]: Yeah, you’re right, Gavin.

31:42.504 –> 31:43.726
[SPEAKER_01]: That’s the way it was back then.

31:43.886 –> 31:46.510
[SPEAKER_01]: That’s I mean, we relied on your local trade.

31:46.550 –> 31:55.285
[SPEAKER_01]: We still we still look after our local or something, you know, Because they’re also ones that like, if you come on to Elon, you ask our local person like, where would you go and eat and drink?

31:55.665 –> 32:00.594
[SPEAKER_01]: Nine times at a time, especially if they’re looking for whiskey, I’m very fortunate that a lot of the locals will say you need to go to Liches.

32:00.954 –> 32:02.637
[SPEAKER_01]: You need to go and pay that by hand.

32:02.617 –> 32:12.309
[SPEAKER_02]: I mean, that’s another, that’s another thing and note, you know, it’s just a sign of the times, but you know, in the years of me going to the island, the island’s definitely gotten more upscale.

32:13.170 –> 32:13.651
[SPEAKER_02]: Or death in it.

32:13.931 –> 32:22.802
[SPEAKER_02]: Death, you know, they’re definitely catering like this last trip, you know, staying at the Macrean, like seeing every American in the world, there for golf.

32:22.985 –> 32:23.927
[SPEAKER_02]: Yep, absolutely.

32:24.308 –> 32:25.911
[SPEAKER_02]: And they had no idea about the whiskey.

32:25.971 –> 32:27.594
[SPEAKER_02]: They were just there to play on the golf course.

32:27.935 –> 32:31.702
[SPEAKER_02]: And they wanted to eat giant oysters the size of your fist.

32:31.722 –> 32:33.526
[SPEAKER_02]: And they wanted to have the lobster dinner.

32:33.626 –> 32:36.011
[SPEAKER_02]: And you like, hey, do you know that this is like a whiskey island?

32:36.512 –> 32:38.215
[SPEAKER_02]: And they’re like, looking at you like, huh?

32:38.696 –> 32:42.343
[SPEAKER_02]: Yeah, but we’re here to play like 72 holes of golf.

32:44.078 –> 32:45.039
[SPEAKER_01]: Yeah, absolutely right.

32:45.099 –> 32:48.243
[SPEAKER_01]: Some of them do it right if you don’t even know, what’s he out with?

32:48.263 –> 32:48.663
[SPEAKER_02]: They come there.

32:48.683 –> 32:51.446
[SPEAKER_02]: They come there for a pint and they’re like cool, like this is great.

32:51.646 –> 32:52.728
[SPEAKER_02]: We walked around town.

32:52.748 –> 32:54.109
[SPEAKER_02]: All right, take us back to the hotel.

32:54.890 –> 32:56.011
[SPEAKER_01]: Yeah, absolutely.

32:56.091 –> 32:57.253
[SPEAKER_01]: No, you’re absolutely right.

32:57.273 –> 32:58.234
[SPEAKER_01]: It’s quite scary, you know.

32:59.375 –> 33:08.145
[SPEAKER_01]: I had a guy in a long ago who has a big whiskey nut has been for years, but he said, Peter, when I first came here, I actually came on to ALA to get to Judah, because it was Judah.

33:08.165 –> 33:09.086
[SPEAKER_01]: Whisky, I was here to buy.

33:09.386 –> 33:10.227
[SPEAKER_01]: I had no idea.

33:10.247 –> 33:13.731
[SPEAKER_01]: ALA, that time I had seven facilities, so I had to come back.

33:14.774 –> 33:15.475
[SPEAKER_02]: No, it’s what.

33:15.595 –> 33:17.337
[SPEAKER_02]: All right, we’ve, we’ve, we’ve moved fast.

33:17.357 –> 33:18.859
[SPEAKER_02]: We’ve done over 30 minutes already.

33:18.879 –> 33:26.709
[SPEAKER_02]: I gotta ask you the magical question because, you know, like you said, it started at 16 when the guy asked your dad what was getting your dad’s, oh, I don’t drink that rubbish.

33:27.730 –> 33:40.065
[SPEAKER_02]: Are there any, are there any one or two standout like pinch me moments where you like, if you were 16 and you were able to fast forward to now, are there any moments where you like holy shit?

33:40.085 –> 33:41.507
[SPEAKER_02]: I can’t believe this happened.

33:42.719 –> 33:56.426
[SPEAKER_01]: Uh, I think one of them obviously pinch me moments for me will be obviously some famous people coming in the door, uh, which you don’t expect and we place like this, um, and you’d pinch yourself or sure you’d be like, I would never seen that coming.

33:56.506 –> 34:01.335
[SPEAKER_01]: I mean, at the last week, I had a, a UFC champion from the States and, uh,

34:01.315 –> 34:14.060
[SPEAKER_01]: which I’m looking at, I’m an author, I recognize you, but I think, I think, and also one of the what’s his name, they’re quite an e-mail solace from the Houston Texans about 10 years ago.

34:16.244 –> 34:20.893
[SPEAKER_01]: But another pinch me more would probably be just, I think, just the sheer size of the barred out.

34:21.515 –> 34:31.272
[SPEAKER_02]: Yeah, I would win on that one because like I, you know me, I go cabinet to cabinet talking You can’t we’re like Honey, what’s going on here?

34:32.034 –> 34:41.430
[SPEAKER_02]: Gambit’s like a child but a candy store Yeah, you like listen because to be honest, man, there’s not many places like this in the world like it’s crazy I’ve got your spot

34:41.410 –> 34:43.876
[SPEAKER_02]: I’ve got a place in Seattle called the Ballard Cut.

34:44.056 –> 34:46.040
[SPEAKER_02]: Pummy’s way more Japanese whiskey.

34:46.421 –> 34:51.974
[SPEAKER_02]: It’s the coming has like all the like the original Hibiki’s the the Centauri pure maltz.

34:52.395 –> 34:55.061
[SPEAKER_02]: You know, he went down and he went down that rabbit hole.

34:55.081 –> 34:56.584
[SPEAKER_02]: So I can sit there.

34:56.564 –> 35:26.149
[SPEAKER_02]: You know, when I go to Hong Kong, you know, there’s lots of places that have crazy stuff that you just like blown away from like you like what is this like house welly like you go sit there with Vincent it’s like on the second floor or third yeah you sell a second or third floor of a building like there’s bottles on the floor on the walls and the tape but like you like how do they know where everything is you know like and and you like hey Vince today I want to go down at

35:26.129 –> 35:28.859
[SPEAKER_02]: you know a sherry bomb rabbit hole and he’s like cool.

35:29.060 –> 35:29.783
[SPEAKER_02]: Yeah, here we go.

35:29.803 –> 35:32.312
[SPEAKER_02]: I’m gonna pull you out of you know a chit-chiboo.

35:32.332 –> 35:33.677
[SPEAKER_02]: I’m gonna give you a glindronic.

35:33.757 –> 35:35.785
[SPEAKER_02]: I’m gonna give you a bit of this so that and you like

35:37.267 –> 35:58.123
[SPEAKER_02]: You know, like, you know, or like Tiffany’s where Lars does all of the independent bottles, you know, like he’s really getting so many independent, because I’ve like, I’ve always said to people like when this investment strategy is done, and I sell a lot of my whiskey that been for investment, the whiskey that will be left on my bar are all going to be independence.

35:58.484 –> 36:01.890
[SPEAKER_02]: Because I believe that they’ve bottled as you know,

36:01.870 –> 36:04.874
[SPEAKER_02]: You know, some of the gems of the distilleries.

36:05.135 –> 36:07.698
[SPEAKER_02]: And when I say gems, it’s all like, it’s the rocket diamonds.

36:08.119 –> 36:10.462
[SPEAKER_02]: You know what’s really, you know?

36:10.542 –> 36:22.900
[SPEAKER_02]: And like, I, you know, like a black adder or anything from Gordon McFaire, like all of this vintage stuff, Douglas Lang, Hunter, like, it’s just like, whoa, like crazy, crazy moments.

36:22.880 –> 36:27.714
[SPEAKER_01]: Yeah, you’re absolutely right, you’re absolutely some of the end-dependent stuff has been, you know, absolutely fantastic.

36:27.874 –> 36:30.040
[SPEAKER_01]: The only of these that didn’t go down that route is because of growth.

36:30.060 –> 36:30.401
[SPEAKER_01]: That’s true.

36:30.822 –> 36:32.006
[SPEAKER_01]: It’s too much in my love.

36:32.046 –> 36:37.902
[SPEAKER_02]: But it’s also too much like, you know, I, you’ve given yourself this, uh, false sense.

36:37.882 –> 36:43.211
[SPEAKER_02]: of security because you’re just doing the actual releases from the island.

36:43.832 –> 36:47.698
[SPEAKER_02]: So in your mind, you know, like you said, you thought it would be $71900.

36:48.460 –> 36:50.223
[SPEAKER_02]: You know, it’s not going to be $3,000.

36:50.263 –> 36:53.128
[SPEAKER_02]: The next, you know, pretty soon because it’s just what they’re asking.

36:53.648 –> 36:57.415
[SPEAKER_01]: That’s going, I mean, as you, as you know, yourself, there’s another two distance that’s going to open.

36:57.475 –> 37:02.303
[SPEAKER_01]: So my next couple of years, I mean, I already, do you know how many aren’t the holes I’ve already got on the bar?

37:03.059 –> 37:03.740
[SPEAKER_01]: How many are you ready?

37:04.501 –> 37:04.901
[SPEAKER_01]: 15.

37:05.843 –> 37:07.004
[SPEAKER_01]: Oh shit.

37:07.024 –> 37:19.280
[SPEAKER_01]: 15 out in the hole is some of the most exclusive to the whiskey shop, to Switzerland, to Sweden, to where was like again, there was another place, no Greece, there’s another place I’ve got stuff coming from and I’m like, where do these all coming from?

37:19.901 –> 37:20.121
[SPEAKER_01]: You know?

37:20.822 –> 37:21.263
[SPEAKER_02]: Yeah.

37:21.283 –> 37:25.388
[SPEAKER_02]: Oh, I mean, just think about like once again, like, you know, in the 80s and 90s,

37:25.503 –> 37:30.632
[SPEAKER_02]: you know, everybody was just sending their whiskey overseas because nobody local wanted it there was no market for it.

37:30.972 –> 37:37.103
[SPEAKER_02]: I mean, if I think like how many Italian collectors of stuff like McAllen they are, it’s insane.

37:37.764 –> 37:39.366
[SPEAKER_02]: And then Asia, no, right.

37:39.747 –> 37:42.111
[SPEAKER_02]: Yeah, and Asia, you know, all the boomers.

37:42.091 –> 37:46.257
[SPEAKER_02]: Like, you know, they’re like, they’re, they’re, dad’s, dad’s will tell me stories of Singapore.

37:46.277 –> 37:47.899
[SPEAKER_02]: He’s like, did you go to this bar?

37:48.300 –> 37:50.162
[SPEAKER_02]: You know, it’s a size of a hotel room.

37:50.543 –> 37:55.570
[SPEAKER_02]: And they’ve got every vintage from back then and like limited stuff that like, we’ve never even seen.

37:56.451 –> 37:56.932
[SPEAKER_02]: Absolutely.

37:57.573 –> 37:59.035
[SPEAKER_02]: Because these guys are just buying barrels.

37:59.095 –> 38:01.678
[SPEAKER_02]: They’re like, oh, you know, want to take it with a bottle of ourselves.

38:01.758 –> 38:04.062
[SPEAKER_02]: Cool, call it a hotel release or a bar.

38:04.142 –> 38:04.602
[SPEAKER_00]: That’s great.

38:05.423 –> 38:06.365
[SPEAKER_01]: Yeah, absolutely.

38:06.865 –> 38:11.592
[SPEAKER_01]: There’s some amazing collectors right there.

38:11.572 –> 38:12.173
[SPEAKER_02]: Insane.

38:12.233 –> 38:40.785
[SPEAKER_02]: Well, I can’t thank you enough for coming on like I’m seriously like I’m in the next few years I want to come down there stay at the hotel for like four days and go on like a four afternoon journeys because what I’ve learned is the later you drink at night the more you should feel like shit in the morning but if you start drinking it like two and you drink from like two to six and then maybe you go for a walk or you know you have a nice meal and watch a movie and you wrap a bow on it

38:40.765 –> 39:00.242
[SPEAKER_02]: Yeah, but I want to just come there because you for now because obviously tourism is huge and you have something unique bottles that you’re pouring out faster than you can replenish I kind of need to get to it because you know once some of those bottles are done that moment closes

39:00.678 –> 39:13.796
[SPEAKER_01]: But remember, one thing I do do, I do have a lot of people that form in advance and I do drivers’ drums, so what I do is I pour them and I keep them aside for them, or I keep the drum, if they’re like, oh, Peter, I’m coming, you know, next year.

39:13.876 –> 39:16.379
[SPEAKER_01]: I’m like, right, cool, I’ll keep a drum aside for you, you know?

39:16.840 –> 39:21.987
[SPEAKER_01]: Because I’m starting to send out to the U, see it just in the UK all this way, I’m starting to send drums in the UK as well.

39:22.868 –> 39:23.749
[SPEAKER_01]: So, oh, that’s awesome.

39:24.320 –> 39:27.926
[SPEAKER_01]: So, I mean, see if you’re coming, as I said, just give me a message.

39:28.187 –> 39:31.312
[SPEAKER_01]: I don’t give you a deal on a room as well, because, yeah, you’ve been coming.

39:31.432 –> 39:39.065
[SPEAKER_02]: You’ve helped me out many times and you’ve obviously, I don’t want to come in there in the morning and spend four beautiful nights and leave on the afternoon.

39:39.125 –> 39:46.598
[SPEAKER_02]: And, you know, because, like, for me with the wife and the kids, the max I can normally get away is like six nights and six days because of the time change.

39:46.814 –> 40:07.024
[SPEAKER_02]: And it’s like, if I came to you, you know, land in Edinburgh, come straight to you, come back, spend an item at Edinburgh, fly home, wrap a bow on it and obviously go see some distilleries, maybe in the morning, you know, but the distilleries are great, but like, you know, I’m not geeky enough to give a shit about the stills and all of that kind of stuff.

40:07.325 –> 40:08.907
[SPEAKER_02]: I’m there to hear the stories.

40:09.022 –> 40:19.857
[SPEAKER_02]: And I want to hear the stories, I want to hear the guy that, you know, like, Thor, he was going to retire, but he’s still there because like there’s a need for him.

40:19.897 –> 40:21.239
[SPEAKER_02]: And he’s seen it all.

40:21.299 –> 40:25.365
[SPEAKER_02]: He remembers driving the truck of grains in himself because they didn’t have him in his team.

40:25.765 –> 40:27.908
[SPEAKER_02]: And she’s like, I love that stuff.

40:28.006 –> 40:30.289
[SPEAKER_02]: So do I, as well, but let’s see what it.

40:30.309 –> 40:34.335
[SPEAKER_02]: You want to tell the listeners how to follow you on Instagram on any other socials you have?

40:35.096 –> 40:35.977
[SPEAKER_01]: Yeah, of course.

40:36.097 –> 40:44.389
[SPEAKER_01]: If you guys are looking for Luchy’s whiskey bar, just go on to Instagram or Facebook and just look up Luchy’s whiskey bar, you’ll find us there for sure.

40:44.569 –> 40:46.552
[SPEAKER_01]: And there’s some videos on TikTok.

40:46.652 –> 40:47.813
[SPEAKER_01]: Good and on Google, what’s it called?

40:48.034 –> 40:49.035
[SPEAKER_01]: YouTube as well.

40:49.184 –> 40:56.556
[SPEAKER_02]: I’m telling you people, like you got to go there, it’s such a special place, and Peter makes you feel like family immediately.

40:56.596 –> 41:01.645
[SPEAKER_02]: Obviously the whiskey selection is just wild, but really it’s the people.

41:01.905 –> 41:03.468
[SPEAKER_02]: I mean, you go to Iowa for the people.

41:03.508 –> 41:06.433
[SPEAKER_02]: The whiskey is the bonus, but the people are what you go there for.

41:06.413 –> 41:19.064
[SPEAKER_02]: It’s like, you know, people don’t like to hear this in America when I come back from all these beautiful trips that I’m like, I’m starting to say everybody in all these other countries seems a lot happier because they do have a work life balance.

41:19.084 –> 41:22.808
[SPEAKER_02]: In America, it’s just go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, all the time.

41:22.848 –> 41:28.293
[SPEAKER_02]: And it’s like, you guys just say it out how to do work, do life, and have a balance.

41:28.313 –> 41:29.794
[SPEAKER_02]: So I appreciate that.

41:30.094 –> 41:31.115
[SPEAKER_02]: I appreciate you, my man.

41:31.175 –> 41:32.597
[SPEAKER_02]: I can’t thank you enough for coming on.

41:32.997 –> 41:34.498
[SPEAKER_02]: I can’t thank everyone for listening.

41:34.538 –> 41:36.420
[SPEAKER_02]: I mean, it’s been pretty well.

41:36.400 –> 41:38.282
[SPEAKER_02]: Gucci bar is something special.

41:38.362 –> 41:39.643
[SPEAKER_02]: You have to go to Isla.

41:39.663 –> 41:40.845
[SPEAKER_02]: Like don’t get me wrong.

41:40.905 –> 42:03.488
[SPEAKER_02]: The big cities like we’re talking about the Edinburgh the Glasgow Like those are awesome, but like you go down to Isla and it’s like you left like you left like you left Earth and you went to a whole new planet and the planet is filled with great people and amazing whiskey for the bonus and visually it’s all insane the views are just bananas of a day

42:03.940 –> 42:05.763
[SPEAKER_02]: I’ll keep on doing these podcasts.

42:05.863 –> 42:06.324
[SPEAKER_02]: I love it.

42:06.384 –> 42:08.528
[SPEAKER_02]: I think we’ve been going for a little over two years now.

42:08.568 –> 42:11.072
[SPEAKER_02]: Maybe longer over a hundred and something episodes.

42:11.413 –> 42:19.247
[SPEAKER_02]: I’ll continue to bring you people that are passionate about whiskey and thank everyone enough Pete can thank you enough and I’ll see you everybody on the next episode.

42:20.269 –> 42:20.709
[SPEAKER_01]: Absolutely.

42:20.729 –> 42:22.793
[SPEAKER_02]: And that’s a wrap.

42:32.645 –> 42:35.314
[UNKNOWN]: Thank you.