Whiskey Bodegas & The Golden Age with Kurt Maitland

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[SPEAKER_00]: Welcome back everybody to another fun edition of the Rolex Whiskey Passion Project.

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[SPEAKER_00]: The gentleman I have on today, we literally met for three seconds in New York, so I’m kind of excited to get down and talk with him.

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[SPEAKER_00]: He is a…

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[SPEAKER_00]: Personality of his own, and I’m excited to learn more, having a really good pre-chatter, but let’s bring it on to the show.

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[SPEAKER_00]: Without further ado, Kirk Mailing, welcome to the show, my friend, how are you?

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[SPEAKER_00]: I’m good, thank you for having me.

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[SPEAKER_00]: It amazing, man, it was so cool, that New York trip with the Chichibu was like, I was there for work, I was there for the fancy food show, I saw that it was happening, and I was like, oh shit, I can actually make it because I couldn’t make anything in LA.

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[SPEAKER_00]: It was cool, just feeling, see you for one second and put a face in the name together.

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[SPEAKER_02]: Well, I mean, the thing is, it’s like, they did the Che-Jibu thing and like, every part of that I could be in.

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[SPEAKER_02]: I was like, I’m in because like, I know you me and I’ve met each row.

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[SPEAKER_02]: So I was like, oh, they’re doing something at aasterplace.

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[SPEAKER_02]: Look, I’m going to that over doing something at the Chelsea.

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[SPEAKER_02]: Yeah, I’m going to do that.

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[SPEAKER_02]: You know, I was trying to get her to taste it with my whiskey club.

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[SPEAKER_02]: But I couldn’t swing that because I can only do so much or she only has so much time.

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[SPEAKER_00]: So.

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[SPEAKER_00]: Oh, God.

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[SPEAKER_00]: I mean, I couldn’t eat her schedule.

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[SPEAKER_00]: I was with her in Paris the year before, and I’m like, with Chiro’s well, and like, dude, it’s insane.

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[SPEAKER_00]: Like, when these poor people hit foreign land, they’re accountable for like every second of the day.

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[SPEAKER_00]: I mean, I just, I wouldn’t, I mean, I know that they’re passionate.

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[SPEAKER_00]: I love everything they do, but that’s a hell of a ride.

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[SPEAKER_02]: Well, she told me, like, after the New York thing,

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[SPEAKER_02]: Because I think the place where we met was the event at the Chelsea.

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[SPEAKER_02]: And I think they were flying back like late that night to Japan.

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[SPEAKER_02]: So she was basically like, yeah, I’m gonna fly back and then I’m gonna go to work.

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[SPEAKER_02]: I’m like, you’ve been in the States for X number of days and you’ve been working your weekend.

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[SPEAKER_02]: Why the hell would you be going to work?

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[SPEAKER_02]: Why wouldn’t you get like a day to go home and get your ship ready to be in like unpacked, do laundry, get some time down.

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[SPEAKER_02]: Kind of readjust, she’s like, no.

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[SPEAKER_02]: And I don’t, I don’t think I’m as a hard passmaster.

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[SPEAKER_02]: I think it’s more, you we doesn’t want to think that break.

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[SPEAKER_02]: And you me just wants to get back to it.

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[SPEAKER_02]: So I’m like, OK, I mean, it’s as much you want, more power to work.

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[SPEAKER_00]: I just think it’s the norm.

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[SPEAKER_00]: That’s what they did.

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[SPEAKER_00]: Yeah, just what they did.

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[SPEAKER_00]: There’s no, like, you know, we think about these things.

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[SPEAKER_00]: They’re just like, hey, that’s what we do.

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[SPEAKER_00]: All right, I would love to know.

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[SPEAKER_00]: Love, love to start this out and know, when did whiskey come into your life?

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[SPEAKER_00]: And what I mean is like, when did you like, try a whiskey and be like, holy shit, there’s more to this than just meets the eye.

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[SPEAKER_00]: And now my brain is open and I want to,

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[SPEAKER_00]: I’m open.

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[SPEAKER_00]: Let’s go.

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[SPEAKER_00]: All right.

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[SPEAKER_00]: What was that experience?

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[SPEAKER_02]: It’s easy.

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[SPEAKER_02]: It’s college.

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[SPEAKER_02]: I can make it a quick story.

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[SPEAKER_02]: For some reason, especially when I was younger, beer and I did not get along.

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[SPEAKER_02]: I kind of think he was like, I might have some kind of low level.

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[SPEAKER_02]: Now, what are you so I drink beer and I blow like I was pregnant?

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[SPEAKER_02]: So I’m like, all right, why need something I could drink and I can enjoy.

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[SPEAKER_02]: Because, you know, you could push past the pain as we do with drinking, but I’m like, I didn’t

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[SPEAKER_02]: So, I made friends with this woman who was from Hong Kong and she loved whiskey, so she would drink Jameson.

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[SPEAKER_02]: So I started drinking Jameson with her.

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[SPEAKER_02]: I was college.

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[SPEAKER_02]: And when I go to DC a few years later, I make friends with the guy named Rich Thomas, Rich runs the whiskey review recite, you’ve been friends forever, and he was Trump Kentucky, and he lived near Lexington, it lived in Lexington, Kentucky, so he could smell them making bourbon on a regular basis.

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[SPEAKER_02]: So he and I got into bourbon and watched boxing matches and talk politics while we lived in DC,

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[SPEAKER_02]: He moved the Portugal for a stretch and wanted to start his whiskey web magazine.

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[SPEAKER_02]: Needed somebody in the States that kind of covered things in the U.S. and it’s like, well, Kurt, you like the right and you like whiskey.

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[SPEAKER_02]: And so I started doing stuff here, and that got me in a scotch and Japanese and everything.

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[SPEAKER_00]: And how long ago is it?

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[SPEAKER_00]: How long ago?

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[SPEAKER_00]: Like what?

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[SPEAKER_00]: Like what?

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[SPEAKER_02]: What time of year?

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[SPEAKER_02]: Oh, well, okay.

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[SPEAKER_02]: It was for this way.

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[SPEAKER_02]: The Jameson was probably when I was 18.

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[SPEAKER_02]: And then college.

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[SPEAKER_02]: So you’re talking college.

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[SPEAKER_02]: Burbin is early 20s.

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[SPEAKER_02]: Scotch and Japanese is my mid-to-weight 20s probably.

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[SPEAKER_00]: I’m not trying to date you or ask for your birth certificate or anything But it is this early 2000s.

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[SPEAKER_00]: Is this the 1980s?

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[SPEAKER_00]: I was bored in 1971.

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[SPEAKER_00]: So that’s stuff.

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[SPEAKER_00]: Yeah, I’m 73.

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[SPEAKER_00]: So you’re talking about like you’re starting in 81.

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[SPEAKER_01]: Really, you know, I’m throwing 18 on there with you.

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[SPEAKER_02]: Yeah, I’ve been prepared.

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[SPEAKER_02]: It was since then.

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[SPEAKER_00]: Where I’m going with this is in 89-90.

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[SPEAKER_00]: It wasn’t anywhere near the variety of whiskey that we see now.

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[SPEAKER_02]: I’m like, what a bit directed saying that.

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[SPEAKER_02]: I mean, we’re, so I do a podcast with Sarah Joltma, and it’s called that AIDS distilled, and we’re currently doing the 90s, and the funny thing is because Sarah is much younger than me.

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[SPEAKER_02]: I go, well, only one of us could drink in the 90s.

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[SPEAKER_02]: Me, she wasn’t, like, I was still in pamper’s or something.

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[SPEAKER_02]: I’m like, okay, I get it, but I was saying how, like, use rise in example.

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[SPEAKER_02]: When I was in college, you were only, there are only two rise you could get.

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[SPEAKER_02]: you can get old overhaul or get a jig beam right with a yellow label and it looked like it came out like quarterly, it wasn’t at all a time so when it came out you’d always go buy two or three the whole that stuff for when and when dry because rye just wasn’t the thing I mean it was obviously if you go back in history everybody was drinking rye you watch old movies guys like I got a pocket of rye and you know I got a rye in my pocket

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[SPEAKER_02]: But when we, when you and I were of drinking age, just started out was an aberration.

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[SPEAKER_02]: You know what I mean?

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[SPEAKER_02]: It’s like, what are you talking about?

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[SPEAKER_02]: You know, you’d have to go looking for it for real.

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[SPEAKER_02]: You could just walk in the store and see 20 rise on the shelf that wasn’t happening.

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[SPEAKER_00]: Well, I don’t think that’s interesting, because with the Jameston thing, so I grew up drinking Jandy, Bell’s, Chive’s, all blended, like a drip of blends, and it was on ice, and you drank it.

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[SPEAKER_00]: I like you with beer, beer was not my friend, but it wasn’t in the gluten, it was like I would like one beer in, P6 beers out.

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[SPEAKER_00]: And I’m like, it was always having to run to the bathroom, always having to run to the bathroom.

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[SPEAKER_00]: And when I was a teenager, you saw like the older people drinking whiskey and you were like, cool, I’ll drink whiskey.

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[SPEAKER_00]: I was even with smoking cigars in my late teens, because I was like, everyone was smoking cigarettes.

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[SPEAKER_00]: I’m like, oh, no, I read the things cigarettes.

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[SPEAKER_00]: I bet they kill you.

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[SPEAKER_00]: I’m gonna smoke cigars because I saw this like 35, 40 year old and it looked cool.

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[SPEAKER_00]: And I’m like,

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[SPEAKER_00]: how delusional, but the jamison thing was funny because when I started working in night clubs in my early twenties, jamison was a bar shot that my team would always be doing and I’m drinking like Johnny Walker Black.

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[SPEAKER_00]: You know what I’m not doing a shot of it?

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[SPEAKER_00]: I actually didn’t know until like gotten to my whiskey career chapter of life where that jamison was actually like made aged whiskey, made like real whiskey.

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[SPEAKER_00]: I thought it was literally a cheap shot that

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[SPEAKER_00]: or the keyless shot, it’s like game is it?

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[SPEAKER_02]: Well, the funny thing is, because I’ve talked about this with some of the Irish brands, I mean, probably the Irish brands have.

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[SPEAKER_02]: It’s not a matter of case.

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[SPEAKER_02]: Is this that most people’s perception, especially in the United States?

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[SPEAKER_02]: It’s like I’m doing a shot of Irish and a beer.

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[SPEAKER_02]: And so, you know, they’re drinking like the low-end patties, the drinking powers, the drinking jamo, and they’re doing it with beer.

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[SPEAKER_02]: I go, so it’s hard to get them past that price point, to like Red Ress 21, which is an amazing whiskey, but it’s almost 300 bucks, and they’re like, I’m buying jamo for $29.

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[SPEAKER_02]: Why am I spending, you know, eight times as much to get a bottle of another Irish whiskey?

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[SPEAKER_02]: Like, oh, well, it is that much better, but hey, that’s a different discussion.

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[SPEAKER_00]: So, so we’re gonna go back 90s, limited stuff.

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[SPEAKER_00]: You guys are drinking the single malt scotches are starting to make a move.

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[SPEAKER_00]: So you’re probably seeing a few here and there.

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[SPEAKER_00]: But like, take me for a minute into like, that time in whiskey, which, you know, people were not talking about when the dinosaurs existed.

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[SPEAKER_00]: We’re talking about fucking 30 years ago.

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[SPEAKER_00]: Like, it was super limited.

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[SPEAKER_00]: Like, what was that like, like being what you chose to do?

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[SPEAKER_00]: I’m being like, all right, like, let’s go.

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[SPEAKER_00]: All right, we’ll learn.

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[SPEAKER_02]: living in D.C. Burban was plentiful.

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[SPEAKER_02]: Yeah.

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[SPEAKER_02]: So certainly like, because, you know, if you know the old thing with the whiskey lock, you know, it’s like whiskey was on like hard times, late 70s and the most in the 80s.

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[SPEAKER_02]: But by the 90s, like, let’s say post college for me, whiskey was slowly coming back.

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[SPEAKER_02]: So you could definitely, it was out and you could get it.

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[SPEAKER_02]: Um, I’m think the the weird thing is I think the boon time in the US for like a single mall It’s probably late 90s.

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[SPEAKER_02]: Yeah, present where it’s like, oh, well, we got the classic malt series.

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[SPEAKER_02]: You got the rare malt series, which came out from the azio, which I wasn’t seeing on shells, but that’s like got back when I got really got hardcore into whiskey and I whiskey like to collect their friends.

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[SPEAKER_02]: I was drinking that stuff.

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[SPEAKER_02]: And I tell people it’s like, you can tell the industry was in a bad shape.

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[SPEAKER_02]: when diageos putting out like hazmat, um, you know, level, um, proof levels of scotch, you know, of 19 and 20 year old scotch.

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[SPEAKER_02]: I’m like, yeah, here’s a bra, it’s 63.9.

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[SPEAKER_02]: You’re like, what?

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[SPEAKER_00]: Yeah, I just thought we got to get out, but that it gets a revenue in.

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[SPEAKER_00]: We’re going to move to this peril.

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[SPEAKER_00]: We got to clear.

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[SPEAKER_02]: We’ve got to get the word I messed down to 45.

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[SPEAKER_00]: not mentally well, 100% correct, I mean obviously.

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[SPEAKER_00]: And also I feel like there was, you know, in that period there was also more stuff coming out and it wasn’t, it wasn’t how about this.

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[SPEAKER_00]: There wasn’t a consumer penciled in to take all of that in, for though like, hey dude, just like, you know, we got to hit a number, hit a number, what make it work?

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[SPEAKER_02]: Well, I, uh, I might be repeating myself for quoting myself.

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[SPEAKER_02]: And when this is me quoting somebody else that doesn’t matter, there’s a great interview with Frank Zappa and Frank Zappa’s talking about music in the 60s and he goes the reason it was, the way it was is because the labels didn’t know anything.

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[SPEAKER_02]: They didn’t know what would sell, so like, you know what, put it all out and we’ll sort it out later.

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[SPEAKER_02]: We’ll just like, we’ll put out a record from someone so if it sells, we’ll put out another record.

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[SPEAKER_02]: If it doesn’t sell, we won’t.

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[SPEAKER_02]: and they were so desperate to move whiskey, they were trying everything.

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[SPEAKER_02]: Let’s put out this scotch at cast strength.

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[SPEAKER_02]: Let’s do a bunch of different releases.

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[SPEAKER_02]: Let’s do a bunch of age statements.

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[SPEAKER_02]: Let’s just get it out there, get it on shelves, and see who see what bites, see where it gets, where people pick up, and we’ll just craft our program around that.

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[SPEAKER_02]: And so that’s what was great about the 90s and early 2000s, you know?

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[SPEAKER_02]: Because stuff that people love now, you know, like, I was buying, I was buying, like, let’s see, well or 12.

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[SPEAKER_02]: Well or 12 was a well drink in bars in the York.

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[SPEAKER_02]: They were bargain to York, we’re like, because it was a $25 bottle.

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[SPEAKER_00]: I love most American stuff was, you know, when I did nightclubs, most American stuff was a well drink.

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[SPEAKER_00]: I mean, it was really, it was Jack and Coke and Beam and Coke, and the weather and Coke, it wasn’t like,

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[SPEAKER_00]: I get that needs in the Glen Care.

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[SPEAKER_02]: We’ll clean up on upgrade their cocktails.

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[SPEAKER_02]: they would say like, okay, if getting a bottle of jack is 17 bucks, if I pay $25 for this other whiskey that’s a better taste, I’m having better drinks and I can attract a different crowd.

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[SPEAKER_02]: You know, because I was going to say actually when you’re talking about the cigars and drinking whiskey, it’s like, you know, part of it, it’s like you’re upscaling.

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[SPEAKER_02]: It’s like you think about it.

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[SPEAKER_02]: Like what, what do I think of when I think of people that sit in their pound and

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[SPEAKER_02]: But somebody’s didn’t run drinking a single malt or even like a bland and smokers cigar.

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[SPEAKER_02]: That seems a bit classy.

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[SPEAKER_02]: That seems a bit more like, I’m going to dull.

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[SPEAKER_02]: Like, I’m not no punk ass kid.

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[SPEAKER_02]: You’re going to be doing a kickstand.

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[SPEAKER_02]: I’m a man.

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[SPEAKER_02]: I’m freaking my stuff.

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[SPEAKER_00]: But and even at that age it was really interesting because like you smoke a cigar and 90% of the people in the room Cannot stand the smell so you create your own space and then emails for some reason would be just dying to come over And be like, wait you don’t seem like the average 18 to 21 year old here You seem different.

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[SPEAKER_00]: I’d like to talk to you.

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[SPEAKER_00]: Oh, could I have a pup of this thing?

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[SPEAKER_00]: Oh, are you because we’ve seen more

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[SPEAKER_02]: Yeah, you ski more mature than that punk over there who’s like doing a kickstand or slamming, you know, slamming a beer because they’re wasted.

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[SPEAKER_00]: I mean, I mean, for my 21st birthday, my good friends got me a a a hip flask in grade.

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[SPEAKER_00]: Because that’s what we would do.

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[SPEAKER_00]: We would be those dudes that showed up to parties with our own whiskey.

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[SPEAKER_00]: We’re like now like we’re not dreading and we’re 21 years old and I’m thinking like man I had no idea what my life would curate later, but sure shit did I lay some ground stones back then?

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[SPEAKER_02]: Well certainly the thing is I learned like living in the Europe that that was the smart move because you get invited to a party You don’t know what the booze situation is gonna be

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[SPEAKER_02]: Usually in New York, like if I was going to party like the lower side or whatever else, like you’d be walking from the subway for a stretch.

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[SPEAKER_02]: So I’m like, you kind of want to have a flask of two of like good stuff.

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[SPEAKER_02]: So you could take a nip when you’re walking through the party.

14:15.480 –> 14:18.343
[SPEAKER_02]: If the party has good stuff, cool, you don’t have to cut your stuff.

14:18.383 –> 14:20.665
[SPEAKER_02]: You could just take a nip back and rub away.

14:20.685 –> 14:23.467
[SPEAKER_02]: If the party in wood’s garden, you’re like, yo, I brought my own.

14:23.687 –> 14:24.648
[SPEAKER_02]: You guys drink that swirl.

14:24.868 –> 14:25.449
[SPEAKER_02]: I’m drinking this.

14:25.849 –> 14:26.790
[SPEAKER_02]: And somebody was full.

14:26.870 –> 14:27.811
[SPEAKER_02]: You might share it with that.

14:27.971 –> 14:29.072
[SPEAKER_02]: You’re like, okay, hey, come here.

14:29.112 –> 14:30.193
[SPEAKER_02]: I might give you a little taste of this.

14:31.372 –> 14:32.895
[SPEAKER_00]: By the way, I fucking ate the date.

14:32.915 –> 14:33.997
[SPEAKER_00]: I bring my own booze.

14:34.799 –> 14:39.347
[SPEAKER_00]: I just rather not drink if it’s going to be something that I wouldn’t drink.

14:39.488 –> 14:42.734
[SPEAKER_00]: I just, you know, it’s like mini pearls.

14:42.794 –> 14:45.259
[SPEAKER_00]: I’m like, I just put a couple of mini bottles in my pocket.

14:45.640 –> 14:47.423
[SPEAKER_02]: Like, hey, come on.

14:48.449 –> 14:53.497
[SPEAKER_02]: I’m fully aware how lucky I am and I’m spoiled a lot and I’m fussy about booze.

14:53.517 –> 15:01.469
[SPEAKER_02]: And so I don’t, because the thing is your average person you go in their house, like, no, they won’t even have what I would grab it like a dive bar.

15:01.489 –> 15:05.896
[SPEAKER_02]: I felt like I did this, there was this post that we did, like Kurt, what are you getting the dive bar?

15:05.916 –> 15:14.389
[SPEAKER_02]: I’m like, I get wild curfew 101 because I know to taste like it’s a certain level and it’s a high proof from like, okay, good, it gives me what I need.

15:14.369 –> 15:16.493
[SPEAKER_02]: and I don’t have to worry about it or overthink it.

15:16.974 –> 15:19.519
[SPEAKER_00]: Well see I’m Eagle, I’m Eagle Rare in that situation.

15:19.559 –> 15:21.082
[SPEAKER_00]: Does Eagle Rare bring you to see a lot of wilds?

15:21.102 –> 15:21.803
[SPEAKER_00]: I’m going to go back here.

15:21.823 –> 15:22.445
[SPEAKER_00]: I’m going to go back here.

15:22.465 –> 15:23.006
[SPEAKER_02]: I’m going to go back here.

15:23.026 –> 15:23.567
[SPEAKER_02]: I’m going to go back here.

15:23.587 –> 15:24.128
[SPEAKER_02]: I’m going to go back here.

15:24.148 –> 15:24.789
[SPEAKER_02]: I’m going to go back here.

15:24.809 –> 15:25.330
[UNKNOWN]: I’m going to go back here.

15:25.350 –> 15:25.891
[SPEAKER_02]: I’m going to go back here.

15:25.911 –> 15:26.532
[SPEAKER_02]: I’m going to go back here.

15:26.552 –> 15:27.294
[SPEAKER_02]: I’m going to go back here.

15:27.314 –> 15:27.995
[SPEAKER_02]: I’m going to go back here.

15:28.496 –> 15:29.077
[SPEAKER_02]: I’m going to go back here.

15:29.097 –> 15:29.839
[SPEAKER_02]: I’m going to go back here.

15:29.859 –> 15:31.081
[SPEAKER_02]: I’m going to go back here.

15:31.101 –> 15:32.043
[SPEAKER_02]: I’m going to go back here.

15:32.063 –> 15:32.925
[SPEAKER_02]: I’m going to go back here.

15:32.945 –> 15:33.466
[SPEAKER_02]: I’m going to go back here.

15:33.486 –> 15:34.167
[SPEAKER_02]: I’m going to go back

15:34.383 –> 15:38.588
[SPEAKER_01]: Only, if you ever have the stuff in the picture, oh, yeah.

15:39.229 –> 15:43.374
[SPEAKER_02]: But, no, no, nothing personal, nothing personal beyond you.

15:43.414 –> 15:46.077
[SPEAKER_02]: I’m drinking your black and your Johnny Green.

15:46.438 –> 15:47.840
[SPEAKER_02]: Johnny Green is great, you know?

15:48.040 –> 15:49.862
[SPEAKER_02]: I actually like to platinum in the gold.

15:50.122 –> 15:52.085
[SPEAKER_02]: If I ever see that, I grabbed that.

15:52.165 –> 15:53.006
[SPEAKER_02]: Like those.

15:53.026 –> 15:56.190
[SPEAKER_02]: And it’s funny, because there was a big push to put that stuff back out.

15:56.891 –> 15:58.092
[SPEAKER_02]: And then it kind of went away.

15:58.112 –> 16:00.255
[SPEAKER_02]: We’d like, I don’t want to say it disappeared.

16:00.235 –> 16:01.939
[SPEAKER_02]: But you definitely don’t see it like you used to.

16:01.999 –> 16:08.834
[SPEAKER_02]: And it had like, because I remember being at a party where they released it with the gold bottle that looked like a gold brick, you know.

16:09.035 –> 16:11.079
[SPEAKER_02]: But green I can get and black is great.

16:11.099 –> 16:11.941
[SPEAKER_02]: Like I’m fine with black.

16:11.961 –> 16:15.088
[SPEAKER_02]: Black is fine, you could drink and eat, you put it in a cocktail, whatever it’ll do the job.

16:15.575 –> 16:31.305
[SPEAKER_00]: Well, friends who come to my house who have no idea when you bring out the gold brick, they think it’s really Good, you’re like oh, that’s what you can have because you don’t appreciate it and understand whiskey But I’m gonna make you feel special in He won’t go old because you have to have like

16:31.285 –> 16:35.591
[SPEAKER_02]: You have stuff like I’m not out as in your house in mine.

16:35.611 –> 16:36.753
[SPEAKER_01]: Yeah, I have to save it for you.

16:36.773 –> 16:38.695
[SPEAKER_02]: He, all the good stuff out.

16:38.795 –> 16:39.857
[SPEAKER_02]: And I learned that there.

16:39.877 –> 16:43.282
[SPEAKER_02]: I remember having a friend over and he borrowed a friend.

16:44.103 –> 16:47.848
[SPEAKER_02]: And I find this random dude in my kitchen drinking like my middle-ton rare.

16:48.429 –> 16:50.011
[SPEAKER_02]: And I’m like, I don’t even know you.

16:50.171 –> 16:53.356
[SPEAKER_02]: And I’m thinking before you open stuff, you should maybe ask me.

16:53.576 –> 16:55.238
[SPEAKER_02]: I mean, that’s just common courtesy.

16:55.399 –> 16:57.782
[SPEAKER_02]: I mean, I need to be roaming around in your house.

16:57.863 –> 17:03.857
[SPEAKER_02]: and start like, pop it open bottles and be like, and just start drinking it and just like stand front of you and like, yeah, that’s the reason balls.

17:04.058 –> 17:07.446
[SPEAKER_02]: I’m like, I’m thinking like, you go over and say, hey, excuse me, I’m interested in this.

17:07.466 –> 17:08.188
[SPEAKER_02]: May I have a little bit of this?

17:08.228 –> 17:09.331
[SPEAKER_02]: You like, yeah, sure, I have a taste.

17:09.752 –> 17:11.957
[SPEAKER_02]: You know, but don’t like go to town on my stuff.

17:13.540 –> 17:21.655
[SPEAKER_02]: I want you to share, don’t get me wrong, have lots of bottles, but don’t necessarily want people doing a treasure hunt in my house while I’m sitting there.

17:21.716 –> 17:31.414
[SPEAKER_00]: No, so the move, and you probably have a similar move, the move that I will do if we’re entertaining is I will pre-select the bottles and put that out.

17:31.968 –> 17:35.656
[SPEAKER_00]: And therefore, I’ve now isolated you into these or your limited choices.

17:36.217 –> 17:41.569
[SPEAKER_00]: Now, if later on in the evening, I choose to go get something extra special.

17:41.609 –> 17:42.350
[SPEAKER_00]: That’s upon me.

17:42.451 –> 17:43.753
[SPEAKER_00]: I may or may not do that.

17:44.134 –> 17:47.361
[SPEAKER_00]: You would know, but I’m like, this is this is the, this is the,

17:47.341 –> 17:52.750
[SPEAKER_00]: This is the restrictions you’re going to function in and you’re going to follow it and it’s going to be nothing normal.

17:53.331 –> 17:55.855
[SPEAKER_00]: There’s no basic stuff because I just don’t have any basic stuff.

17:56.296 –> 17:57.317
[SPEAKER_00]: Like don’t drink that much.

17:57.738 –> 18:01.224
[SPEAKER_00]: But you’re not going to like really like live the best live the life.

18:01.524 –> 18:06.011
[SPEAKER_00]: Because you, you know, I pre-determined that you don’t that’s it.

18:06.051 –> 18:08.175
[SPEAKER_00]: It’s okay that you don’t know anything about that.

18:08.295 –> 18:10.699
[SPEAKER_00]: It’s not it’s not going to change your life.

18:10.679 –> 18:25.908
[SPEAKER_00]: I hate wasting food and I hate wasting risky so I was at a party this weekend where I was I’m not drinking right now just I’m just offered for a minute because of the damage that I did to myself all in great name of fun and I wouldn’t I would repeat every single moment.

18:26.249 –> 18:28.553
[SPEAKER_00]: I just know what I got to do to to correct

18:28.533 –> 18:40.170
[SPEAKER_00]: I was at a party where he was a guy with shame, it was his birthday and he poured something really nice to a bunch of people that don’t drink really on a regular basis But he kind of was excited.

18:40.190 –> 18:45.939
[SPEAKER_00]: It was his birthday and he’s not a big whiskey guy like us, but he got a really nice bottle and he wanted to share God bless him.

18:46.440 –> 18:48.583
[SPEAKER_00]: Oh my god two of them sat there

18:48.563 –> 18:53.630
[SPEAKER_00]: with these like two ounce whiskey’s gone like we don’t drink that much.

18:53.710 –> 19:01.320
[SPEAKER_00]: This is really this is really high proof and I’m thinking like they are going to pull this in the garden, the minute he doesn’t look, that’s terrible.

19:02.482 –> 19:04.524
[SPEAKER_02]: Yeah, I had something similar with the front of mine.

19:04.604 –> 19:12.495
[SPEAKER_02]: So we we got him a Glen Farclos family cast from 1971.

19:13.049 –> 19:22.358
[SPEAKER_02]: And so he decides because it’s his birthday, and he’s already been drinking that he wants to share with people who are at the party.

19:22.579 –> 19:28.925
[SPEAKER_02]: And I’m thinking, when we got the bottle, it was going to be more for like his close friends and family, because of course it’s expensive for.

19:29.706 –> 19:31.868
[SPEAKER_02]: So gives the bartender bars poor enough for everybody.

19:31.968 –> 19:33.730
[SPEAKER_02]: And I’m like, oh God, this bottle’s gonna die.

19:33.870 –> 19:41.638
[SPEAKER_02]: So like, when it was like one third of the bottle left, I took the bottle and gave it to his wife and said, let’s put this away for when my man is right.

19:41.720 –> 19:43.482
[SPEAKER_02]: so you can at least taste what he paid for.

19:45.504 –> 19:46.545
[SPEAKER_02]: Because he’s like, I get it.

19:46.585 –> 19:48.247
[SPEAKER_02]: Like you try to be generous, you’re gonna be a good person.

19:48.387 –> 19:52.050
[SPEAKER_02]: Yeah, I’m like some people aren’t ready to cross the Rubicon.

19:52.070 –> 19:55.134
[SPEAKER_02]: And like you don’t want to give people stuff that they wouldn’t.

19:55.314 –> 19:55.814
[SPEAKER_02]: They wouldn’t.

19:55.834 –> 20:03.502
[SPEAKER_02]: Because if you’re not into whiskey, giving them a has strength whiskey that cost you thousands of dollars of stupid.

20:03.522 –> 20:04.603
[SPEAKER_02]: Give them something they can enjoy.

20:04.663 –> 20:06.705
[SPEAKER_02]: Give them something good, but don’t give them that.

20:07.186 –> 20:08.987
[SPEAKER_02]: But you have friends who appreciate that stuff.

20:09.008 –> 20:11.490
[SPEAKER_02]: Save that for them and let them have it.

20:12.213 –> 20:12.553
[SPEAKER_02]: Not.

20:13.174 –> 20:16.838
[SPEAKER_00]: Or whiskey for you also because you have foreign durian now to revisit.

20:16.978 –> 20:21.243
[SPEAKER_00]: I like to say to revisit, you know, not for me, like I like to go back and forth and think.

20:21.523 –> 20:23.465
[SPEAKER_00]: So this is, I want to go back to your journey.

20:23.605 –> 20:26.448
[SPEAKER_00]: Tell me now, whiskey started to come alive.

20:26.488 –> 20:27.510
[SPEAKER_00]: Things are happening.

20:28.150 –> 20:35.999
[SPEAKER_00]: What are there any stand out whiskey’s pre late 90s, 2000s that you were like even more blunt.

20:36.039 –> 20:37.100
[SPEAKER_00]: That blew you away.

20:37.140 –> 20:37.580
[SPEAKER_00]: How about that?

20:37.660 –> 20:38.381
[SPEAKER_00]: That blew you away.

20:38.441 –> 20:40.043
[SPEAKER_00]: Like, whoa, this is,

20:40.023 –> 20:40.824
[SPEAKER_00]: This is different.

20:40.944 –> 20:41.746
[SPEAKER_00]: They’re coming now.

20:42.327 –> 20:53.223
[SPEAKER_02]: I mean, I think, you know, if I go like your classic months, maybe the client leash I got into early for some reason, like when I was in BC, I got into that.

20:54.105 –> 20:57.851
[SPEAKER_02]: Um, amusingly, happy because happy was cheap.

20:57.971 –> 21:01.296
[SPEAKER_02]: It’s like people don’t know that like in the 90s, it was just around.

21:01.576 –> 21:08.427
[SPEAKER_02]: Like when I when I bought my apartment in those six, there was a liquor store near my house,

21:08.575 –> 21:12.895
[SPEAKER_02]: Happy Van Winkle 20 for 72 bucks a bottle.

21:12.915 –> 21:13.578
[SPEAKER_00]: Yeah.

21:13.598 –> 21:17.657
[SPEAKER_02]: And so I bought like, I think I bought, I bought three.

21:17.806 –> 21:22.311
[SPEAKER_02]: and gave my dad the last spot I had unopened when he retired from work.

21:22.331 –> 21:29.538
[SPEAKER_02]: But it was like, and granted, that price was low for Pappy, would probably been like closer to 300 bucks at that point in time.

21:30.179 –> 21:43.392
[SPEAKER_02]: Well, there are stores where they get the stuff, like they say they sell a lot of, they move a lot of numbers of regular whiskey, so they’re distributors like, let me throw you a bowl, here’s three bottles or something, you know, something nice.

21:43.372 –> 21:44.894
[SPEAKER_02]: But nobody knows what it is.

21:44.954 –> 21:46.456
[SPEAKER_02]: Nobody knows what suits that.

21:46.476 –> 21:48.979
[SPEAKER_02]: And then a dummy like me comes and I’m like, oh, is that?

21:49.059 –> 22:07.641
[SPEAKER_00]: Oh, but you have a dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy dummy

22:07.621 –> 22:12.168
[SPEAKER_00]: on your order, and that’s going to return you, I’m throwing at stupid numbers, 1400.

22:12.429 –> 22:15.473
[SPEAKER_00]: You kind of want to get your 400 profit back as quickly as possible.

22:15.513 –> 22:30.196
[SPEAKER_00]: It’s going to be a museum item, because like all you have available to sell is human beings that visit your store, like you don’t have a hex thread, or you have a lot of like a, you don’t even have an email list, you don’t have a website because like, what’s the point?

22:30.216 –> 22:34.523
[SPEAKER_00]: And I’m not talking about once again when the dinosaur was wrong there, if we thought about 2006.

22:34.503 –> 22:58.197
[SPEAKER_00]: Like it wasn’t like that shouldn’t happen in America to like 2015 so if we’re like nine years for forever These dudes just relied on human beings and saying hey, Karate nice to see you again I’ve got this great bottle or you come in but they just wanted to make their money and that was it Turn their inventory turn their inventory turn their inventory Turn their inventory and and that and that and the demand wasn’t there so that’s worked.

22:58.818 –> 23:01.742
[SPEAKER_00]: Why tell people that even today?

23:01.722 –> 23:05.339
[SPEAKER_02]: There’s stills what I call them for lack of a better word whiskey bodegas.

23:06.003 –> 23:08.374
[SPEAKER_02]: They’re like some little quantum liquor store.

23:08.708 –> 23:15.820
[SPEAKER_02]: You know, maybe the owner and his family or their family runs it, and every so often they get something cool, but they don’t know what it is.

23:16.381 –> 23:33.670
[SPEAKER_02]: So like it’s there and it sits and the thing is they’re not going online to figure out how much this stuff are precinct in their mind, it’s like, I have this damn bottle, it’s getting dusty and nobody’s bought it, and oh, a guy came in and said, hey, you have any more of those of them all, you’re like, great, I get my money back and I’m out.

23:33.650 –> 23:35.453
[SPEAKER_02]: Whereas you’re thinking, oh, great.

23:35.473 –> 23:39.719
[SPEAKER_02]: I’m getting this stuff at a discount from the auction or the online, that’s a win.

23:40.981 –> 23:42.563
[SPEAKER_02]: So yeah, I’ll go in there and prove.

23:42.623 –> 23:53.519
[SPEAKER_02]: I’m always like, if I come to the liquor store, I’m like, I’m literally looking at all the shelves and looking to see if there’s something that’s kind of underpriced, like I did this one time with, remember the old, okay?

23:53.559 –> 23:56.603
[SPEAKER_02]: So there’s about any 15 that’s a sherry cask.

23:56.583 –> 23:59.687
[SPEAKER_02]: But for that, there was a bourbon cask.

23:59.707 –> 24:08.339
[SPEAKER_02]: So I go on a store and I see free the bourbon cask, and this is like 2014 or something, sitting on an upper shelf and getting dusty.

24:09.000 –> 24:13.606
[SPEAKER_02]: So I ask him, you know, I’ve been like 70 bucks a bottle of something?

24:13.806 –> 24:17.471
[SPEAKER_02]: Yeah, but like if I bought it, if I bought it in a UK, be like 200 pounds, because they don’t make it.

24:18.092 –> 24:25.442
[SPEAKER_02]: So the trick is you walk in, and I was telling us to a friend of mine,

24:25.422 –> 24:28.928
[SPEAKER_02]: They’re going to reach behind them for the sherry cast because that’s what people are buying.

24:29.369 –> 24:34.678
[SPEAKER_02]: What I tend to do is if I see something I really want, I’ll say, excuse me, sir, I’m going to have that bottle over there.

24:35.038 –> 24:35.720
[SPEAKER_02]: They’ll grab it.

24:36.461 –> 24:38.124
[SPEAKER_02]: And then I’ll just pay for it.

24:38.184 –> 24:43.633
[SPEAKER_02]: And they’re charging me the same price as what’s behind them, not knowing that, oh, that bottle is actually worth.

24:43.765 –> 24:49.053
[SPEAKER_00]: No, because they stickered that back in the day when they got that and they most them leave the prices.

24:49.093 –> 24:49.874
[SPEAKER_00]: I mean, I’m like you.

24:49.914 –> 24:54.682
[SPEAKER_00]: Whenever I’m traveling, I just go look for them, you know, I love that term, the whiskey bodegas.

24:55.202 –> 24:58.608
[SPEAKER_00]: And you walk in and the shit’s piled everywhere and back and forth.

24:58.688 –> 25:04.196
[SPEAKER_00]: And I mean, listen, the last, I don’t know, five to seven years, it’s definitely not that easy.

25:04.717 –> 25:12.709
[SPEAKER_00]: But prior to that, I could be like driving around like a miniapolis and find like the most,

25:12.689 –> 25:41.008
[SPEAKER_02]: on shelf for like 1799 in an old blue box that the dude just like hit three generations ago bought that yeah because the thing is they’re if you’re in one of those stores they’re moving jamo tangos you know yeah moments beer all that stuff’s gone at the door so like the random expensive stuff they got if it sits for a while then I’m thinking about it and I guess at a

25:40.988 –> 25:44.935
[SPEAKER_02]: I found some old Gordon McFail bottle from like 06 in Tennessee.

25:45.496 –> 25:48.141
[SPEAKER_02]: It had fallen down behind the shelf and it was on its side.

25:48.922 –> 25:53.992
[SPEAKER_02]: It was like a straff isla from the 80s and I’m like, how much is this in the guys like 60 bucks?

25:54.012 –> 25:58.319
[SPEAKER_02]: And I’m like, I’m checking online, it’s 400 euros, I’m like, okay cool, thanks guy.

25:58.640 –> 26:00.123
[SPEAKER_02]: I just pick it up and I pay for it.

26:00.143 –> 26:05.292
[SPEAKER_02]: But it’s been sitting there because again, it’s like your stockers are just putting stuff on the shelf.

26:05.407 –> 26:09.452
[SPEAKER_02]: And if stuff gets knocked over, yeah, you know, I mean, you’re not paying them enough to pay attention.

26:09.632 –> 26:26.434
[SPEAKER_00]: Oh, they got so much stuff in there and they’re not like, you know, I mean, obviously, online, that’s the whole other conversation online whiskey stores changed the game because some of them started to see the value and then you can’t get anything and being a local means nothing and, and, you know, you’re just, you’re like everybody else.

26:26.454 –> 26:26.574
[SPEAKER_00]: Right.

26:26.594 –> 26:27.415
[SPEAKER_00]: Well, that’s that’s that.

26:27.395 –> 26:32.581
[SPEAKER_00]: But I want to go back to, okay, so you have the, you know, we’re in the 90s.

26:32.601 –> 26:34.023
[SPEAKER_00]: We’re in the early 2000s.

26:34.063 –> 26:39.289
[SPEAKER_00]: You’ve got a couple of single multi-grabbing, what was the, the bourbon back then?

26:39.730 –> 26:44.676
[SPEAKER_00]: I mean, it’s back in America, but like, it’s not like booming yet early 2000s.

26:45.336 –> 26:50.162
[SPEAKER_02]: Yeah, I mean, it’s starting because I mean, it’s why at late 90s, it was starting.

26:50.851 –> 26:53.017
[SPEAKER_02]: early to mid, it’s moving.

26:53.618 –> 26:58.090
[SPEAKER_02]: But I guess like late to late 2000s, early 2010s.

26:59.133 –> 27:05.890
[SPEAKER_02]: You know, because then I was getting into like, mickers and, you know, like for a single barrel.

27:06.106 –> 27:18.354
[SPEAKER_00]: And yeah, the news, but are you being contacted at that point for your role as more scotch or more bourbon or kind of even think it was even?

27:18.956 –> 27:21.702
[SPEAKER_02]: And to this day, I still get

27:21.682 –> 27:25.848
[SPEAKER_02]: I mean, they get weird because I mean, I do American single malls.

27:25.868 –> 27:27.270
[SPEAKER_02]: I do still do bourbon.

27:27.370 –> 27:28.912
[SPEAKER_02]: I do scotch at you, Japanese.

27:29.773 –> 27:35.140
[SPEAKER_02]: I think it’s like you build up these relationships people and they’ll contact you if that’s something you come in and I think you might be interested.

27:35.821 –> 27:43.051
[SPEAKER_02]: So they’ll be like, hey, and at times you get contacts and like, you know, I don’t want your, I don’t want to come to your fireball tasting like no facts.

27:43.632 –> 27:44.312
[SPEAKER_02]: Nothing personal.

27:44.493 –> 27:44.893
[SPEAKER_02]: That’s you.

27:45.374 –> 27:46.255
[SPEAKER_02]: Enjoy that.

27:47.112 –> 27:49.335
[SPEAKER_00]: I just, I mean, this name’s unknown.

27:49.495 –> 27:55.684
[SPEAKER_00]: I got an email last week, you know, I’m based here on the West Coast, and I got invited to this event.

27:56.145 –> 27:57.587
[SPEAKER_00]: And, well, I said, hey, can you call me?

27:57.647 –> 28:04.197
[SPEAKER_00]: You know, because I got to drive up there, deal with all that stuff, and I’m like, you know, and I’m like, can you tell me what you guys will be pouring?

28:04.257 –> 28:06.520
[SPEAKER_00]: I’m just the, it needs to hold me.

28:06.560 –> 28:09.585
[SPEAKER_00]: And in my mind, I’m like, there’s no fucking way I’m going to this event.

28:09.665 –> 28:11.327
[SPEAKER_00]: I mean, these are the nicest people in the world.

28:11.427 –> 28:15.313
[SPEAKER_00]: It sounds fun, but there’s no way I’m taking a day out of my life to go do that.

28:16.542 –> 28:18.025
[SPEAKER_02]: No, man, I only got so much time.

28:18.065 –> 28:21.713
[SPEAKER_02]: It’s not like there’s also, I think, it’s just that I’m older now.

28:21.913 –> 28:32.415
[SPEAKER_02]: Like, I think, young me, if you, when I started writing, I would maybe like, wait, when he’s early 30s, I would, I think everyone I could go to, I was going to.

28:33.236 –> 28:34.419
[SPEAKER_02]: Now, I gotta be more picky.

28:34.439 –> 28:35.701
[SPEAKER_02]: I’m like, I’ve already had that.

28:35.782 –> 28:37.926
[SPEAKER_02]: Like, even if I go to a whiskey festival,

28:37.906 –> 28:43.535
[SPEAKER_02]: I’m looking at the list of what’s being poured and I’m like highlighting and making numbers.

28:43.575 –> 28:44.897
[SPEAKER_02]: I’m like, okay, it’s this stuff first.

28:45.077 –> 28:52.669
[SPEAKER_02]: If it’s a three day festival, if this one the first day, this second day, this third day, anything that doesn’t have any new stuff, I’m not going there.

28:52.689 –> 28:55.554
[SPEAKER_02]: I’m going to say hi to the rep because I might know the rep. Yeah.

28:55.894 –> 28:56.395
[SPEAKER_02]: No, I’m not.

28:56.896 –> 28:58.979
[SPEAKER_02]: Because I can only drink so much and I’m like, I’m not.

28:59.019 –> 29:00.201
[SPEAKER_02]: Well, no, I’m just sad.

29:00.181 –> 29:07.176
[SPEAKER_02]: I’m not looking at hurt myself so like I just need to taste the new stuff, see if I want to follow up and send me a sample or whatever else.

29:07.857 –> 29:08.779
[SPEAKER_02]: And I do a lot of network.

29:08.799 –> 29:11.324
[SPEAKER_02]: I do more talking and not like that’s a big surprise.

29:11.344 –> 29:12.066
[SPEAKER_02]: I like talking.

29:12.166 –> 29:14.210
[SPEAKER_02]: I do more talking than drinking at these festivals.

29:14.771 –> 29:17.557
[SPEAKER_02]: It’s more like, you network, get numbers, send me this.

29:17.818 –> 29:18.178
[SPEAKER_02]: Thank you.

29:18.439 –> 29:19.000
[SPEAKER_02]: You know.

29:19.688 –> 29:20.349
[SPEAKER_00]: It doesn’t mean I know.

29:20.409 –> 29:21.392
[SPEAKER_00]: I’m the same as you.

29:21.512 –> 29:28.867
[SPEAKER_00]: I highlight like when I, you know, like Paris whiskey show last year was interesting because obviously it’s an overwhelming amount of global whiskey there.

29:29.408 –> 29:33.637
[SPEAKER_00]: And I literally, you know, I printed up all the, all the people that were going to be there.

29:33.677 –> 29:40.110
[SPEAKER_00]: And I just highlighted who I want to stop by and if I walked up there and I struggled which is all core.

29:40.090 –> 29:44.876
[SPEAKER_00]: I literally would just, I didn’t know these people because this is the, these are a lot of them with a global ambassadors.

29:44.936 –> 29:51.244
[SPEAKER_00]: And I’m like, cool, I’m just going to keep walking, like, I’m going to go to the next one and I’m going to, and to be honest, it was so relaxing.

29:51.304 –> 29:56.110
[SPEAKER_00]: Now I talk to other people that go and they feel like they have to stop and I’m like, oh, I don’t feel any of that.

29:56.851 –> 30:02.959
[SPEAKER_00]: I’m on my own journey, you know, like, I geek out on the past, I geek out on, on what the future offers.

30:03.680 –> 30:09.507
[SPEAKER_00]: And I just, you know, run my own experience, but I’m sure shit not going through any core tastings ever.

30:09.571 –> 30:13.405
[SPEAKER_02]: Yeah, because it’s like, you know, it’s like certainly.

30:13.705 –> 30:23.060
[SPEAKER_02]: if there’s an event like, you know, you have one in the West Coast, there’s one in the Europe where it’s like, they’re releasing a new, like, I was at a Tamdo event last night, which was great.

30:23.621 –> 30:29.110
[SPEAKER_02]: And they, they poured like, I guess, the fifth, the distinction, the 15, the 18, and the 20.

30:30.012 –> 30:31.614
[SPEAKER_02]: So like, they were, you’ll take the tip.

30:32.215 –> 30:35.200
[SPEAKER_02]: Yeah, we’re going through the core range to get to the new release.

30:35.601 –> 30:36.502
[SPEAKER_02]: Okay, that makes sense.

30:37.023 –> 30:40.489
[SPEAKER_02]: If I’m at a whiskey festival where there’s 200 vendors,

30:41.077 –> 30:47.723
[SPEAKER_02]: It makes no sense to load up on core range, knowing the stuff in here I’ve never tasted.

30:48.463 –> 30:51.206
[SPEAKER_02]: So if I may never chance taste again, I’m like, that’s your focus.

30:51.346 –> 30:59.093
[SPEAKER_02]: You have to, you know, and because you can always, you can get the information from them and reach out to them for something else or do a project with them later.

30:59.113 –> 31:11.083
[SPEAKER_02]: But the thing you need to be tasting if you have the control over the situation is rare bottles, vintage bottles, dusty bottles, new releases or new brands that you’ve never heard of before.

31:11.063 –> 31:11.904
[SPEAKER_00]: you know.

31:11.984 –> 31:13.787
[SPEAKER_00]: Yeah.

31:13.807 –> 31:14.248
[SPEAKER_00]: I agree.

31:14.608 –> 31:15.750
[SPEAKER_00]: So I want to go, okay.

31:17.052 –> 31:19.836
[SPEAKER_00]: Let’s take a second here because I forgot to do this in the beginning.

31:20.297 –> 31:26.246
[SPEAKER_00]: Can you explain to my listeners what your role in the whiskey world and what you do?

31:26.426 –> 31:29.571
[SPEAKER_00]: We’ve flirted around it a few times in the conversation.

31:29.591 –> 31:33.156
[SPEAKER_00]: I think they would love to hear exactly what you do.

31:33.524 –> 31:41.560
[SPEAKER_02]: Okay, so it’s funny my co-hosts with the podcast we can be grateful about this is like he doesn’t know what he does I’m like, okay, I write about whiskey

31:41.759 –> 31:49.911
[SPEAKER_02]: I run the Manhattan Whiskey Club so I do paste things with a group of people on a regular basis, at least once a month.

31:50.812 –> 31:55.499
[SPEAKER_02]: And I have a podcast called Decades Distilled.

31:55.519 –> 32:01.688
[SPEAKER_02]: So I’ll briefly tell you that what the we do for the podcast is we kind of focus on whiskey history.

32:02.509 –> 32:09.319
[SPEAKER_02]: We’ll focus on a decade and we’ll talk about what’s going on and how it affects the industry today and that kind of thing.

32:09.299 –> 32:16.015
[SPEAKER_02]: And we’re not doing it in order because a couple people, you think of it like a puzzle, so like you’re kind of getting the different pieces.

32:16.035 –> 32:23.975
[SPEAKER_02]: So the first decade was the 1920s we did and we did the 1880s, then we did the 1970s and we’re doing the 1990s now.

32:24.095 –> 32:25.799
[SPEAKER_02]: And I think the 1940s are next.

32:25.880 –> 32:26.481
[SPEAKER_02]: I think that’s it.

32:26.461 –> 32:27.722
[SPEAKER_02]: you know, spoiler alert.

32:28.083 –> 32:30.125
[SPEAKER_02]: When we do the next season, it’s going to be 1940s.

32:30.546 –> 32:33.048
[SPEAKER_02]: But it’s cool because it’s all these interesting things you learn.

32:33.709 –> 32:38.735
[SPEAKER_02]: Stuff you learned in 1920s will come back in the 1980s or the 1990s.

32:38.835 –> 32:45.963
[SPEAKER_02]: Stuff you learn in, you know, when we get around to doing the 2000s, you will be like, oh yeah, that started in 1970.

32:46.043 –> 32:48.926
[SPEAKER_02]: So I was a history major in college.

32:49.006 –> 32:54.392
[SPEAKER_02]: So it

32:57.022 –> 32:58.003
[SPEAKER_00]: I love that, dude.

32:58.303 –> 32:59.524
[SPEAKER_00]: I didn’t know that about you.

32:59.584 –> 33:04.188
[SPEAKER_00]: That makes you even more interesting because you truly appreciate and understand it.

33:06.430 –> 33:15.038
[SPEAKER_00]: Yeah, that means it’s my, it’s my, I mean, I get blown away when you go to these distilleries that will build like 2,300 years ago and you’re like, it’s a fuck to do this.

33:15.819 –> 33:24.767
[SPEAKER_00]: Like, it’s like one of the coolest experiences I’ve had is I spent time with the Boolean Grand Historian Andy.

33:24.747 –> 33:27.772
[SPEAKER_00]: and he showed me everything about like the whole history.

33:28.133 –> 33:31.258
[SPEAKER_00]: This crew guy, this grand guy, was selling booze and nobody wanted it.

33:31.699 –> 33:34.684
[SPEAKER_00]: He was taking boats because they were no airplanes.

33:35.125 –> 33:42.638
[SPEAKER_00]: It’s not like he would believe the United States you’d have to get on a boat and he would go there and like they’re interested in two cases.

33:42.618 –> 33:49.116
[SPEAKER_00]: And he said, this whole journal of everything, and I’m like, holy shit, like talk about perseverance.

33:49.377 –> 33:57.218
[SPEAKER_00]: And then just like the building, because I remember sitting there with Andy and he’s showing me the original stills, but how did he know it was right?

33:57.856 –> 34:07.915
[SPEAKER_00]: Like keep the guy would have to ride it bicycle or his horse buggy to like another town where some other guy was doing it and they would exchange ideas Hey, I tried this.

34:07.955 –> 34:08.877
[SPEAKER_00]: Hey, I tried that.

34:09.197 –> 34:14.447
[SPEAKER_00]: You know, I’m thinking like no electricity and they didn’t like they were doing it

34:14.427 –> 34:31.966
[SPEAKER_02]: Well, there’s the author, Alfred Barnard, and he has this great book from 1880s or 1800s, and it’s called, like, the whiskey distilleries United Kingdom and Ireland, and what’s, you don’t realize how hard it is to do what he did.

34:32.447 –> 34:35.750
[SPEAKER_02]: Like, you and I have been out, and there are distilleries in a relatively remote mode.

34:37.272 –> 34:39.034
[SPEAKER_02]: We were doing that with a car.

34:39.385 –> 34:41.338
[SPEAKER_02]: We’re doing that with like fast trains.

34:42.163 –> 34:45.767
[SPEAKER_02]: They’re doing that like horseback walk.

34:46.186 –> 34:52.692
[SPEAKER_02]: You know, it’s like, you know, there were some trains, but the distilleries really weren’t necessarily about the train, the main train beep.

34:53.153 –> 34:55.235
[SPEAKER_02]: So you would have to make your way.

34:55.255 –> 34:55.915
[SPEAKER_02]: There’s no Uber.

34:56.696 –> 34:58.158
[SPEAKER_02]: You have to go.

34:58.458 –> 35:00.900
[SPEAKER_02]: The road to find this distillery.

35:01.421 –> 35:06.986
[SPEAKER_02]: But, you know, it was the first picture of all these distilleries that a civilian would have ever seen.

35:07.006 –> 35:08.167
[SPEAKER_02]: I think he had it.

35:08.268 –> 35:12.852
[SPEAKER_02]: It was, it was initially published in a magazine and then he finally got

35:12.832 –> 35:14.474
[SPEAKER_02]: It was magic for everybody else.

35:14.854 –> 35:17.377
[SPEAKER_02]: If you weren’t the industry, you just like drinking whiskey.

35:17.397 –> 35:19.079
[SPEAKER_02]: You had no idea what these things were doing.

35:19.100 –> 35:20.661
[SPEAKER_02]: A while these stories made whiskey.

35:21.042 –> 35:22.944
[SPEAKER_02]: Back I kind of gave you a little snapshot.

35:23.505 –> 35:26.028
[SPEAKER_02]: An 1800 snapshot with no pitchers and drawn pitchers.

35:26.749 –> 35:28.210
[SPEAKER_02]: Of what the stories were doing.

35:30.053 –> 35:31.995
[SPEAKER_00]: Yeah, I mean, and they did it.

35:32.596 –> 35:33.437
[SPEAKER_00]: There were so many.

35:34.077 –> 35:36.180
[SPEAKER_00]: And you think, like, wow, they had nothing.

35:36.260 –> 35:37.622
[SPEAKER_00]: We have everything now.

35:38.323 –> 35:39.344
[SPEAKER_00]: And what are we doing?

35:39.384 –> 35:40.425
[SPEAKER_00]: We’re a computerizer.

35:41.165 –> 35:49.512
[SPEAKER_00]: He laboring the part that’s really important to Whiskey, you know, the humans, you know?

35:50.894 –> 36:01.023
[SPEAKER_02]: People, it’s like, on the brand side, there’s times where they fall in love with like social media and whatever else.

36:01.043 –> 36:09.450
[SPEAKER_02]: And I’m like, the big thing for Whiskey is to have people taste your Whiskey.

36:09.565 –> 36:11.427
[SPEAKER_02]: and tell them the story in person.

36:11.908 –> 36:15.653
[SPEAKER_02]: So because I mean, like if that happens, you might get a fan for life.

36:16.514 –> 36:31.033
[SPEAKER_02]: If they see an ad for a second, everything else is so fleeting and something on Instagram or Facebook, you know, they’ve seen it and they’ve attracted attention for a minute, but if they’re not tasting the whiskey to go along with that story, you don’t necessarily get that lock-in that you want as if you’re selling whiskey.

36:31.153 –> 36:35.539
[SPEAKER_02]: And not like I sell whiskey, but I kind of have some ideas about this stuff because I’m rounded all of that.

36:36.548 –> 36:49.434
[SPEAKER_00]: Well, 95% of the whiskey I drink, there has been a personal experience, or someone has taken the time to explain to me who and what they do and why, and I’m like, Brands, why do you not get that?

36:49.654 –> 36:53.101
[SPEAKER_00]: That’s the key to access to the success of building your brand.

36:53.221 –> 36:57.730
[SPEAKER_00]: It’s not a bunch of random fucking social media posts that.

36:57.710 –> 36:59.574
[SPEAKER_00]: people that follow follow anything.

36:59.814 –> 37:01.297
[SPEAKER_00]: And there’s no action on that.

37:01.758 –> 37:05.925
[SPEAKER_00]: Like get more, get more lips, to liquid, liquid to lips.

37:06.346 –> 37:08.270
[SPEAKER_00]: You know, like that’s what you and tell your story.

37:08.290 –> 37:13.660
[SPEAKER_00]: And it’s so interesting because a few times in, you know, what I’ve said to brands like, hey,

37:14.686 –> 37:16.388
[SPEAKER_00]: you have all these brand ambassadors.

37:16.688 –> 37:25.177
[SPEAKER_00]: You need to filter it through a bigger person to get the word out to help them because each one of them doesn’t actually know how to do any of it.

37:25.577 –> 37:26.779
[SPEAKER_00]: They just do their job.

37:26.859 –> 37:30.282
[SPEAKER_00]: And when I say they do their job, like they have to go do all these things.

37:30.342 –> 37:39.632
[SPEAKER_00]: But social media and education and creating a black book of list of names is very important so you invite the people who drink.

37:39.652 –> 37:43.596
[SPEAKER_00]: Because you and I both went to many, many tasting when you look around

37:43.576 –> 37:45.519
[SPEAKER_00]: I don’t think this person even gives a shit.

37:45.539 –> 37:47.401
[SPEAKER_00]: This was just a free dinner for them.

37:47.421 –> 37:48.242
[SPEAKER_02]: Yeah.

37:48.262 –> 37:48.623
[SPEAKER_02]: Oh, yeah.

37:48.643 –> 37:52.668
[SPEAKER_02]: I mean, I was talking to another writer yesterday.

37:54.010 –> 38:02.581
[SPEAKER_02]: And what I was at this time do event and the thing is that funny is that I go, there’s a difference between the writers and the influencers.

38:03.262 –> 38:04.964
[SPEAKER_02]: Because like the writers, we all know each other.

38:05.284 –> 38:06.406
[SPEAKER_02]: We don’t know the influencer.

38:06.426 –> 38:09.890
[SPEAKER_02]: We’re like, who are those people who really well dressed in the corner over their taking pictures?

38:10.090 –> 38:11.372
[SPEAKER_02]: Oh, they’re the influencers.

38:11.487 –> 38:12.669
[SPEAKER_02]: We’ve never seen them before.

38:12.729 –> 38:14.912
[SPEAKER_02]: They show up and get a meal and run out.

38:15.032 –> 38:21.500
[SPEAKER_02]: We’re the ones who were like talking to the brand ambassador or talking to the distiller and asking them all of these questions because we want to learn more.

38:21.901 –> 38:23.964
[SPEAKER_02]: Those guys want their meal and they want a pitch.

38:23.984 –> 38:25.285
[SPEAKER_02]: And I’m like, OK, you know.

38:26.647 –> 38:28.149
[SPEAKER_00]: The title is my blog.

38:28.169 –> 38:29.571
[SPEAKER_00]: I was in the event two weeks ago.

38:29.611 –> 38:32.335
[SPEAKER_00]: No, I was in the event like that.

38:32.415 –> 38:41.427
[SPEAKER_00]: And like two weeks ago, we’re like, the minute the event was done, there was actually something bigger if you liked whiskey.

38:42.757 –> 38:46.703
[SPEAKER_00]: Oh God, like our thanks very much for the nice dinner like we’re good.

38:46.723 –> 38:50.849
[SPEAKER_00]: I’m like you have any fucking idea what’s about to happen now like he’s showing it to you.

38:51.170 –> 39:06.773
[SPEAKER_02]: He’s telling you what’s about to happen, but because there’s no food involved.

39:07.529 –> 39:14.355
[SPEAKER_00]: Well, you and I just crushed 42 minutes like at a note thing and I need to do a whole episode with you on the history part of it.

39:14.976 –> 39:30.069
[SPEAKER_00]: I’m gonna close this segment and I wanna ask you a question and I feel like you and me probably have five episodes to do together and I can’t wait to do schedule and be more focused but like in your career if you look back on it.

39:30.810 –> 39:36.895
[SPEAKER_00]: Are there any one or two stand out pinch me moments

39:37.837 –> 39:38.298
[SPEAKER_01]: couple.

39:39.620 –> 39:47.553
[SPEAKER_02]: One was sitting with Dr. Jim Beverage, who was the de Agio Lender.

39:48.114 –> 39:50.738
[SPEAKER_02]: He created, I think, several of their releases.

39:51.720 –> 39:53.483
[SPEAKER_02]: And

39:53.463 –> 40:10.270
[SPEAKER_02]: I got to sit down with him and I asked him some questions and the first, the last question I asked him, was it go, is there any whiskey you’d like to have access to that you don’t have access to now because the artist is a big portfolio that you’d love to work with for a blend.

40:10.550 –> 40:12.474
[SPEAKER_02]: And I said on the side, I said, but don’t get fired.

40:13.115 –> 40:16.500
[SPEAKER_02]: And so he thought about it for like a good two minutes and he’s like,

40:17.290 –> 40:23.400
[SPEAKER_02]: You know, um, I don’t think there’s a, there’s a scotch I’d want.

40:23.440 –> 40:34.037
[SPEAKER_02]: I think we’re covered our bases with scotches because I would like to try a blend using one of these Asian malls because there’s certain flavors that they get that we don’t get.

40:34.317 –> 40:36.160
[SPEAKER_02]: And then after the answer that he goes,

40:36.494 –> 40:38.496
[SPEAKER_02]: He takes a minute goes, good question.

40:38.797 –> 40:39.798
[SPEAKER_02]: And I was so happy.

40:40.218 –> 40:41.320
[SPEAKER_02]: Because that’s what you want.

40:41.380 –> 40:43.582
[SPEAKER_02]: You want to ask them to ask them to ask them.

40:43.602 –> 40:47.607
[SPEAKER_02]: Yeah, you want to ask them to question that, like, it’s not the same crap they’ve been answering before.

40:48.188 –> 40:50.050
[SPEAKER_02]: It makes them think.

40:50.070 –> 40:53.594
[SPEAKER_02]: It makes them realize it, okay, it’s not some, you know, booze-adult idiot.

40:53.754 –> 40:59.340
[SPEAKER_02]: You know, asking me a question, it’s like, no, they’re actually thinking about this and challenging them on some level.

40:59.400 –> 41:00.161
[SPEAKER_02]: So there’s that one.

41:00.742 –> 41:05.067
[SPEAKER_02]: And then I remember being at knitters with Dr. No.

41:05.047 –> 41:20.963
[SPEAKER_02]: You know, so Willie Pratt was really was their old master vendor and the trick with Willie is that every so often I come over and even test me, she’s like he’s like drink this and drink this.

41:21.753 –> 41:24.036
[SPEAKER_02]: Okay, so this is the, this is the older version.

41:24.076 –> 41:25.899
[SPEAKER_02]: This is the new version.

41:25.959 –> 41:28.263
[SPEAKER_02]: What do you think’s the difference?

41:28.303 –> 41:31.347
[SPEAKER_02]: I’m like, okay, there’s a higher concentration of Rye in that one.

41:31.668 –> 41:31.988
[SPEAKER_02]: You’re right.

41:32.289 –> 41:37.076
[SPEAKER_02]: I’m like, okay, if, if we’ll be good blind taste, be it, I’m like, I’m getting anywhere near Rye.

41:37.396 –> 41:37.977
[SPEAKER_02]: I’m as happy.

41:38.017 –> 41:46.410
[SPEAKER_02]: So like stuff like that, always stood out and then, you know, doesn’t include all the times they get to go to distilleries and get taken like,

41:46.390 –> 42:02.157
[SPEAKER_02]: the deep dark tour or they’re pouring amazing stuff for you that you you know you can’t buy it’s like it doesn’t exist anymore or was never formally released but stuff but those things because it ties to the writing and trying to learn more I think stand out among other events.

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[SPEAKER_00]: I love that dude.

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[SPEAKER_00]: I also I also like the what you’re saying with William now because

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[SPEAKER_00]: it’s different.

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[SPEAKER_00]: It’s just there’s different things and that’s okay.

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[SPEAKER_00]: Like it’s it’s okay that the whiskey from back then and the whiskey now is different.

42:20.028 –> 42:29.644
[SPEAKER_00]: It’s just interesting to me that the difference is I always say like when I drink these older vintage whiskey’s in my palette.

42:29.624 –> 42:53.725
[SPEAKER_00]: the whiskey’s just feel heavier and when I say heavier like like a consummate like just like really really well settled and unwrushed and now that doesn’t mean that there are other whiskeys that are bursting with big fruity flavors and stuff like that that aren’t delicious but I really like those like stattled whiskeys that just what those vintage is

42:53.890 –> 42:59.803
[SPEAKER_02]: Well, I did this, I did an article, and it’s, I think it’s called like sometimes the old ways of bass.

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[SPEAKER_02]: And I, in doing the research, I realized that like most of the changes in the creation of whiskey.

43:07.711 –> 43:13.359
[SPEAKER_02]: have gone as part of either cost cutting or making things easier for the brand.

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[SPEAKER_02]: Neficiencies.

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[SPEAKER_02]: Right.

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[SPEAKER_02]: So the efficiencies, they can affect flavor.

43:18.327 –> 43:25.637
[SPEAKER_02]: It’s like, you know, there used to be more grain whiskeys around so you can really cherry-pick the type of grain whisky you want to use for your blend.

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[SPEAKER_02]: They, McCallan used to use golden promise.

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[SPEAKER_02]: Um, as they’re green, but they realize it like, oh, they’re other barlies that will give me a higher whiskey yield.

43:35.733 –> 43:39.939
[SPEAKER_02]: So while golden promise with air flavorful, they’re like a cost is too much.

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[SPEAKER_02]: And we get less whiskey than we want.

43:42.883 –> 43:43.785
[SPEAKER_02]: So they made a change.

43:43.825 –> 43:48.292
[SPEAKER_02]: And that’s why when the old guys talk about Macauanism, taste the way you do, it does it.

43:48.312 –> 43:49.273
[SPEAKER_02]: It’s not the same thing.

43:49.714 –> 43:51.156
[SPEAKER_02]: You know, the stills are similar.

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[SPEAKER_02]: They know what they did, but they’re like,

43:53.780 –> 43:58.126
[SPEAKER_02]: You’ve changed a grain and you’ve changed the fermentation times, then you’ve changed the whiskey.

43:58.166 –> 43:59.192
[SPEAKER_02]: That’s just the truth.

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[SPEAKER_02]: You know what I mean?

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[SPEAKER_02]: Yeah.

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[SPEAKER_00]: No, it’s an interesting thing.

44:03.853 –> 44:06.177
[SPEAKER_00]: Kurt, how can you mean you need to do another thing?

44:06.217 –> 44:07.078
[SPEAKER_00]: We’ll schedule that out.

44:07.218 –> 44:11.865
[SPEAKER_00]: I want to go down another rabbit hole and many more with you because this is very enlightening.

44:11.885 –> 44:14.870
[SPEAKER_00]: And I think my audience really will respond well to this.

44:15.290 –> 44:16.492
[SPEAKER_00]: What are your socials?

44:16.772 –> 44:18.515
[SPEAKER_00]: And I know you mentioned everything.

44:18.555 –> 44:21.499
[SPEAKER_00]: So my crew can follow you and take a lot of food.

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[SPEAKER_00]: Kurt, you fucking doing it.

44:22.781 –> 44:25.305
[SPEAKER_00]: I mean, this is whiskey passion, people.

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[SPEAKER_00]: If you do that.

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[SPEAKER_02]: Yeah.

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[SPEAKER_02]: I mean, so on Instagram, I have, well, there’s that guy’s distilled podcast, so you’ll see post for me in Sarah on Instagram.

44:35.646 –> 44:40.857
[SPEAKER_02]: You have Kurt Maitland, so my full name underscore author, because rumor has it.

44:40.877 –> 44:42.400
[SPEAKER_02]: I write articles and books.

44:42.380 –> 44:57.777
[SPEAKER_02]: a lot of my stuff is there, and that’s an Instagram, and then the decades distilled podcast, which is like, I mean, what I tend to do the most at this point, that’s on Spotify and Apple and all the places you would find your podcast.

44:57.797 –> 45:00.102
[SPEAKER_02]: And then I write, so if you type in my name,

45:00.082 –> 45:06.473
[SPEAKER_02]: you’ll see some of the articles I wrote for like the stiller or me getting interviewed in the Atlantic or the New York Times and that kind of stuff.

45:06.493 –> 45:11.382
[SPEAKER_02]: So like yeah, I’m happy to have people look look me up or to ask me questions.

45:11.943 –> 45:18.354
[SPEAKER_02]: I also do private tastings, so that’s part of you know, rumor has that I know enough stuff and I can do a tasting and not make it as to myself.

45:18.514 –> 45:19.997
[SPEAKER_02]: So you know, all right.

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[SPEAKER_00]: I love it, dude.

45:22.514 –> 45:23.917
[SPEAKER_00]: Thank you so much for coming on.

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[SPEAKER_00]: I can’t wait to look down and do a tasting with you.

45:26.142 –> 45:27.706
[SPEAKER_00]: I definitely thank Japanese.

45:27.766 –> 45:29.409
[SPEAKER_00]: It seems to be you and me love that.

45:29.870 –> 45:30.912
[SPEAKER_00]: Plus a few other tricks.

45:30.993 –> 45:32.295
[SPEAKER_00]: I’m sure we could corral up.

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[SPEAKER_00]: Thank you.

45:33.117 –> 45:33.478
[SPEAKER_00]: Thank you.

45:33.498 –> 45:34.440
[SPEAKER_00]: Thank you for coming on.

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[SPEAKER_00]: Definitely many more episodes together because this is just mind blowing in the best possible way for me.

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[SPEAKER_00]: Thank you everyone for listening.

45:42.957 –> 45:44.119
[SPEAKER_00]: Really appreciate everyone.

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[SPEAKER_00]: Like I told you from the beginning, almost three years ago, I will continue to bring people on this podcast who are truly passionate about whiskey and there’s no benefit for any of us other than just to tell you about whiskey.

45:55.097 –> 45:56.560
[SPEAKER_00]: So thank you everyone for listening.

45:56.960 –> 45:59.364
[SPEAKER_00]: Keep rating the shows and we’ll see you on the next one.

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[SPEAKER_00]: I appreciate all of you.